Every month we will be adding new tried and true recipes to this page. We love to eat and when we’re not crazy busy, we enjoy cooking. We believe it is extremely important to have a healthy relationship with food and represent that here on our recipe page. Some recipes might be slightly more indulgent than others (#moderationnotdeprivation), but the common theme is that they are delicious and good for you. Lots of color, lots of flavor and good for your soul.
We love these recipes and really hope you will too! Let us know what you think!
SPRING FENNEL SALAD WITH CANDIED ORANGE AND WALNUT COFFEE BRITTLE
1/2 cup watercress
1 cup micro greens
1 medium carrot, sliced into thin matchsticks or using a julienne peeler
1/8 cup thinly sliced fennel
1 Tablespoons chopped parsley leaves
4 Tablespoons goat cheese
1/2 cup walnut halves
1/4 cup brown sugar
1 T butter
pinch of salt
Pinch of instant coffee
Directions: Add walnuts, brown sugar and butter to a cast iron skillet over medium-high heat. Once the butter and sugar melt, stir to coat walnuts, reduce to medium-low and cook for seven minutes as the product thickens. Stir constantly. Add salt and instant coffee, stir and use a rubber spatula to pour onto parchment paper on a pan to cool in a single layer. Once cooled, break apart walnuts.
1/2 large orange
1/2 cup sugar
1/2 cup water
Directions: Slice half an orange into think slices, then quarter. Add sugar and water to a shallow pan over medium heat and stir to dissolve sugar. Once sugar is dissolved, add oranges in a single layer and cook for eight or nine minutes. The mixture should cover the oranges. They’re ready to remove from the heat when the oranges darken and are soft to the touch with a fork. Place orange slices on a drying rack to cool. Save extra syrup in the fridge for a cocktail!
1 Tablespoon olive oil
1 Tablespoon moscato (or red wine vinegar)
1/4 teaspoon cumin
1 teaspoon honey
Directions: Whisk together.
To compose salad, layer all ingredients and toss with dressing.
SPINACH & POACHED EGG CROSTINI W/ CREAMY MUSTARD SAUCE
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon finely chopped chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons water
4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice)
2 cups baby spinach
1 teaspoon white vinegar
4 large eggs
Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.
In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.
SWEET PEA AVOCADO TOAST
½ cup frozen peas, defrosted (or fresh, shelled peas)
1 clove garlic, roughly chopped
⅓ cup toasted pepitas (pumpkin seeds)
3 tablespoons nutritional yeast*
½ cup ripe avocado
¼ cup freshly squeezed lemon juice
½ teaspoon salt
¼ cup extra virgin olive oil
4 slices of gluten-free or whole wheat bread, toasted
1 large, ripe avocado, sliced
4 radishes, thinly sliced
½ cup pea shoots
¼ teaspoon flaked sea salt
Add the peas, garlic, pepitas, nutritional yeast, avocado, lemon juice, and salt to a food processor. Pulse until the ingredients are well combined. Turn to high and drizzle in the olive oil. Continue to blend until smooth.
Divide the pesto between the four slices of toast. Spread evenly, then top with sliced avocado, radish slices, pea shoots, and a sprinkle of sea salt.
BANANAS FOSTER FRENCH TOAST BREAKFAST CASSEROLE
6 tablespoons butter
1 cup brown sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 medium ripe bananas (thinly sliced, plus additional bananas for serving)
Optional: 1/4 cup dark rum
1 loaf Challah bread (or other rich or eggy bread, cut into cubes)
1 1/2 cup milk
2/3 cup sugar
2 tablespoons butter (melted)
1 1/2 teaspoons vanilla extract
Pinch of salt
Whipped cream for serving
In a small saucepan combine the butter, brown sugar and corn syrup to make the caramel mixture. Stir the mixture and heat until the sugar has completely dissolved and the mixture starts to bubble about 3-5 minutes.
Stir the vanilla and cinnamon into the sugar mixture and then pour it into a 9 x 13-inch baking dish. Layer the sliced banana on top of the sugar mixture. Drizzle the rum over the bananas at this time, if using.
Place the cubed bread over the top of the bananas in an even layer.
In a medium bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, and salt until thoroughly beaten.
Pour the egg mixture over the bread cubes. Press down on the cubes so that they submerge more fully in the egg mixture. Cover with aluminum foil and refrigerate for at least 5 hours, ideally overnight.
When you are ready to serve, preheat the oven to 375 F and take the french toast breakfast casserole out of the refrigerator. Leave the french toast on the counter while the oven preheats.
Bake the french toast, covered for 45-60 minutes. Monitor the casserole and check to make sure that the egg mixture is thoroughly cooked and not runny. Remove the aluminum foil for the last 5-10 minutes for a crunchy top.
Remove the casserole from the oven and top with additional caramel syrup (can make ahead of time or right after you take it out of the oven), additional sliced banana, and whipped cream.
You can also flip the pan upside down onto a plate so that the caramelized bananas are displayed on top. Then top with additional bananas, whipped cream, and caramel syrup.
BLOOD ORANGE SCREWDRIVER
12 ounces vodka
2 ounces Aperol
1 pint chilled blood orange juice
8 blood orange wheels (optional)
In a pitcher, stir the vodka with the Aperol and blood orange juice. Pour into 8 ice-filled highball or collins glasses and garnish with the blood orange wheels.
AVIARY’S BLOODY MARY
Celery, Fresno Chile and Worcestershire Ice Cubes (see Note)
5 1/2 ounces vodka
12 ounces chilled tomato juice
3/4 ounce Simple Syrup
1/2 teaspoon salt
Freshly cracked black pepper, celery ribs and parsley sprigs, for garnish (optional)
Fill 2 chilled collins glasses with 2 cubes each of the Celery, Fresno Chile and Worcestershire Ice Cubes. In a small pitcher, combine the vodka, tomato juice, simple syrup and salt and stir well. Pour the Bloody Mary mixture over the ice cubes and garnish the drinks with cracked black pepper, celery ribs and parsley.
Celery Ice Cubes Using a juice extractor, juice 2 blanched celery ribs. Add 1/2 teaspoon each of salt and sugar to the juice and stir well. Makes 4 cubes in a standard ice tray.
Fresno Chile Ice Cubes Using a juice extractor, juice 2 stemmed Fresno or 6 Thai chiles. Add 4 ounces water to the juice and stir well. Makes 4 cubes in a standard ice tray.
Worcestershire Ice Cubes Combine 2 ounces Worcestershire sauce with 3 ounces water. Makes 4 cubes in a standard ice tray.