It’s Still Hot!
By Chef Chris
This is a long form text area designed for your content that you can fill up with as many words as your heart desires. You can write articles, long mission statements, company policies, executive profiles, company awards/distinctions, office locations, shareholder reports, whitepapers, media mentions and other pieces of content that don’t fit into a shorter, more succinct space.
Articles – Good topics for articles include anything related to your company – recent changes to operations, the latest company softball game – or the industry you’re in. General business trends (think national and even international) are great article fodder, too.
Mission statements – You can tell a lot about a company by its mission statement. Don’t have one? Now might be a good time to create one and post it here. A good mission statement tells you what drives a company to do what it does.
Company policies – Are there company policies that are particularly important to your business? Perhaps your unlimited paternity/maternity leave policy has endeared you to employees across the company. This is a good place to talk about that.
Executive profiles – A company is only as strong as its executive leadership. This is a good place to show off who’s occupying the corner offices. Write a nice bio about each executive that includes what they do, how long they’ve been at it, and what got them to where they are.
It’s Still Hot!
Quick Spinach, Artichoke, and Mushroom Pasta
Quick Spinach, Artichoke, and Mushroom Pasta
Quick Spinach, Artichoke, and Mushroom Pasta
Pull out that fun shape of pasta you’ve been saving, or pick out a new one at the market. It’s half the joy of this dish. I always have a jar of marinated artichokes in my pantry because they have great flavor built in and they add nice texture wherever they go. If you still have too many zucchini, chop and drop them in here after the pasta goes in. They really only need a whisper of heat to be al dente. Use an onion in place of shallots if it’s easier.
About 2 servings
½ pound pasta
2 shallots, chopped
2 cloves garlic, finely chopped
8 oz. sliced mushrooms
10 oz. baby spinach
1 small jar marinated artichokes
Parmesan cheese
Get the pasta going according to the package instructions. Drain and chop the artichokes, reserving the liquid.
Heat a large skillet over medium-high. Add a little oil and sauté the shallots until golden, then add the garlic and cook another minute. Add the mushrooms and season with salt. Cook about 5 minutes or until they have thrown off their liquid, then add spinach and let cook another minute. Add the artichokes and let heat through.
Drain the pasta and add to the skillet with some of the reserved artichoke liquid, and toss everything together. Taste and adjust seasoning. Serve with Parmesan and fresh cracked pepper.
Watermelon Hydrating Tonic
Quick Spinach, Artichoke, and Mushroom Pasta
Quick Spinach, Artichoke, and Mushroom Pasta
This is an irresistible way to get a good dose of electrolytes, a key component is proper hydration. The watermelon is a big part, but the pineapple brings something special to this “tonic” of sorts. Real maple syrup has trace minerals and manganese that promote electrolyte balance as well. The lime and mint are technically optional, but…
2 cups watermelon chunks
½ cup pineapple juice
1-2 Tbsp. maple syrup
Squeeze of lime
Pinch good salt
Mint for garnish
2 servings
Put the watermelon in the blender with the pineapple juice and add a few tablespoons of water. Puree until smooth, adding a little water if desired. Add maple syrup, lime juice and salt and pulse several times. Taste and adjust lime as needed. Pour over ice and garnish with mint, if using.
Black Bean and Sweet Potato Stew
It’s hard to find fault with this one. It’s gorgeous, tasty, and comes together quickly. If making this ahead to be reheated, follow the directions up to adding the sweet potato, then turn off the heat and let cool slightly before adding the beans. This will keep them from turning to mush when reheated.
4-6 Servings
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp. cumin
1 can (14 oz.) fire roasted diced tomatoes
2 cups broth, or as needed
1 tsp. oregano
1 sweet potato, peeled and chopped
1 can (14 oz.) black beans, rinsed
¼ bunch cilantro, chopped
½ bunch scallions, chopped
Heat a soup pot over medium heat. Sauté the onion in a little oil until golden, then add garlic and cumin, and cook another 30 seconds. Add tomatoes, broth, oregano, and salt, then stir. Bring to a boil, reduce heat, and add sweet potato. Cook until just tender, about 6 minutes.
Taste and adjust seasoning. When yummy, add black beans and let heat about 2 minutes.
Serve in bowls as beautiful as the chili, garnished with cilantro and scallions.
I Say Fritatta
Potato and Spring Greens Fritatta
Warm from the oven or room temperature, this is a crowd pleaser. I used a spring greens mix, but feel free to use any leafy green, or even asparagus if it’s on sale. Add feta, parmesan, or goat cheese for extra wow.
8-10 servings
3 medium gold potatoes
8 large eggs
3-4 Tbsp. pesto
Sprinkle smoked paprika, optional
4 oz. spring greens
1 bunch scallions, chopped
Preheat the oven to 425 degrees. Brush a pie plate with oil.
Cut the potatoes into ½ inch pieces and toss with a little oil in a bowl. Place on a baking sheet and season with salt and a little smoked paprika, if using. Roast until just golden, then remove from the oven and lower the temperature to 350 degrees.
Whisk the eggs with a little salt,1 tablespoon water, and the pesto. Arrange half the potatoes in the pie plate, then top with most of the greens and the scallions. Top the greens with the remaining potatoes, then the remaining greens. Pour the eggs over evenly, tucking the greens down into the eggs as needed..
Bake for about 25 minutes or until just set in the middle.
Italian Lemon Blueberry Olive Oil Cake
Italian Lemon Blueberry Olive Oil Cake
Warning, this might become your new favorite cake. The addition of the blueberries made for an extra moist cake. You can leave them out or add them when serving if you prefer.
1 cup sugar
½ tsp. baking powder
½ tsp. baking soda
Fat pinch salt
2 large eggs
½ cup extra-virgin olive oil*
¾ cup milk
Juice and zest of 2 lemons
1/2 cup blueberries
1 tsp. vanilla
Preheat the oven to 350 degrees and oil an 8 inch cake pan.
Mix the dry ingredients together in a mixing bowl.
In another mixing bowl, whisk the eggs and olive oil until creamy. Whisk in the milk, zest and juice. Whisk the dry ingredients into the wet, just until all the lumps are gone, then fold in the blueberries. Next put into the prepared pan.
Bake for 35 to 40 minutes or until the edges are golden and the center bounces back when tapped gently. Allow to cool completely before serving.
*This is a flourless cake, it will be moister and denser than traditional cakes.
*You don’t need the very best olive oil, but don’t buy the cheapest. Choose an oil that isn’t too peppery or herbaceous.