By Judi Gallagher –
BOURSIN AND MUSHROOM STUFFING
This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.
From The Spice & Tea Exchange®
2 tsp Black Truffle Sea Salt
1 tsp ground 4 Peppercorn Spice Blend
1 TBS Romano Cheese Powder
From the Grocer & A Savory Palate
1 loaf of sourdough bread (sliced and allowed to air dry for two hrs)
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz truffle oil- A Savory Palate
½ TBS fresh thyme leaves
½ cup cranberry pear white balsamic- A Savory Palate
2½ oz Boursin cheese
¼ cup sliced green onions
1 cup chicken broth
PREHEAT oven to 350°F.
CUT bread slices into small cubes (about ½-inch).
SAUTÉ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano
Cheese Powder. Cook for 7-8 mins to soften. Add vinegar and sauté for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.
REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins or until the stuffing begins browning.
Yield: 4-6 servings
Total Time: 35 mins
Prep: 10 mins
Cook: 25 mins
ROASTED TURMERIC CAULIFLOWER
Enjoy fresh-roasted cauliflower, with the flavor & color of Turmeric, as a tasty side dish! A touch of heat provided by Harissa Seasoning adds a delightful kick of flavor.
From The Spice & Tea Exchange® & A Savory Palate
¼ cup (Organic Medium Profile)Extra Virgin Olive Oil
1½ TBS Turmeric
½ tsp Harissa Seasoning
3 Bay Leaves
Cyprus White Sea Salt (optional topping)
From the Grocer
½ cup water
1 TBS lemon juice
1 head cauliflower, cut into florets
1 onion, sliced into wedges
1 pt grape tomatoes
19 oz can white beans, rinsed and drained
¼ cup flat leaf parsley, chopped
¼ cup Parmesan cheese (optional)
PREHEAT oven to 350?F.
MIX water, lemon juice, Organic Extra Virgin Olive Oil (A Savory Palate), Turmeric, Harissa Seasoning, and Bay Leaves.
ADD cauliflower, onion, and tomatoes to a large bowl. Pour oil mixture over top. Toss. Add contents to a large sheet pan. Bake for an hr.
MIX in white beans and parsley. Sprinkle with Parmesan cheese and Cyprus White Sea Salt.
Yield: 6-8 servings
Total Time: 1 hr 10 mins
Prep: 10 mins
Cook: 1 hr
– See more at: http://www.spiceandtea.com/roasted-turmeric-cauliflower.html