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Recipes

Welcome to Swiss Diamond’s recipe collection, where you will find vegetarian recipes, vegan recipes, gluten-free recipes, heart healthy recipes, low fat recipes, and more!

Burgers
Pesto, Sun-dried Tomato & Caramelized Onion Chicken Burgers

Packed with flavor and protein, this Pesto, Sun-dried Tomato & Caramelized Onion Chicken Burger is a delicious solution to the weeknight dinner dilemma. Prep time: 10 minutes Cook time: 40 minutes Yield: 4 servings Difficulty: easy Ingredients 1 tbsp. olive oil 1 small yellow onion, sliced 1 tbsp. chicken/vegetable broth or water 1 cup balsamic vinegar 1 lb. ground chicken 2 cloves garlic, minced ¼ cup basil pesto (homemade or store-bought)*, divided 8 slices of mozzarella cheese 4 tbsp. sun-dried tomatoes 4 buns, halved and toasted *Want the recipe? Let us know in the comments below!   Directions For caramelized onions: Heat 1 tbsp. olive oil over medium heat in Swiss Diamond 9.5” Fry Pan. Add sliced onion to pan and stir gently to coat. Cook 30 minutes, using a Swiss Diamond Spatula to stir every few minutes to prevent burning. When onions are caramelized to your liking, add 1 tbsp. broth or water. Season onions to taste and remove from heat. For the balsamic reduction: Bring balsamic vinegar to a slow boil in Swiss Diamond 1.4 qt Saucepan over medium-high heat. Reduce and let simmer for 10 to 15 minutes, until vinegar is thick enough to coat a spoon. Set aside. (PRO-TIP: Leftover balsamic reduction can be stored in an airtight container and refrigerated for later use. Meanwhile, combine ground chicken, 2 tablespoons pesto and minced garlic in a large bowl. Shape into four patties. Heat Swiss Diamond Grill Pan over medium heat. Cook 10 to 15 minutes, flipping once halfway through.  Top each patty with two slices of mozzarella cheese, caramelized onions and 1 tablespoon of sun-dried tomatoes. To assemble the burger: place loaded burger patties on buns. Drizzle lightly with remaining pesto and balsamic reduction. Enjoy! Recipe by: Katie Sargeant

Jam
Basic Jam Recipe

Blackberries and peaches and apricots, oh my! We’re in the midst of a summer fruit bounty but sadly, it won’t last forever. This simple jam recipe is perfect for whatever you happen to have on hand and a wonderful way to enjoy the flavors of the season. Add a heaping spoonful of the sweet jam to yogurt, on top of vanilla ice cream and of course, spread it onto a warm piece of toast!   Prep time: 5 minutes Cook time: 15 minutes   Yields: 1 half-pint jar   Ingredients 2 ½ cups fruit of your choice 1 lemon ¼ cup sugar, plus more as needed A pinch of salt   Instructions Place 2 or 3 metal spoons in the freezer. Dice fruit, discarding any pits or cores.  Slice a 1-inch wedge from the lemon. Combine fruit, sugar and salt in Swiss Diamond 2.2-qt Nonstick Saucepan with Lid. Squeeze in the lemon wedge and drop the rind into the saucepan. Mash the fruit lightly over medium heat until chunky. Bring the fruit mixture to a boil, stirring frequently. After about 5 minutes, the bubbles will become small and thick in appearance. Check to see if the jam has set by removing a spoon from the freezer and drizzling a bit of the jam over the spoon. Let cool a few seconds then run your finger across the spoon and through the jam. If it leaves a distinct track, the jam is finished cooking. If not, cook several more minutes and retest. Taste the cooled jam. Add another tablespoon of sugar as needed for sweetness or another squeeze of lemon juice for acidity. Continue cooking another minute or until dissolved. Turn off heat and carefully transfer the jam to the jar, removing the lemon rind(s). Set aside to cool, screw on the lid and store it in the refrigerator for up to three weeks. Enjoy!

Pizza
Summer Grilled-Peach Pizza

There are very few things in life better than biting into a juicy peach…except for maybe grilling a juicy peach and placing it on top of a savory summer pizza. After just a few minutes on the grill, the fruit becomes a smoky-sweet complement to Italian meatballs, mozzarella, Parmesan and fresh basil. We topped the pizza with a simple balsamic reduction for an extra punch of flavor. Prep time: 20 minutes Cook time: 15 minutes Yield: 8 slices Difficulty: easy INGREDIENTS 1 cup balsamic vinegar 2 peaches, cut into ½-inch wedges 1 lb. pizza dough (homemade or store-bought)* 1 tbsp. olive oil ½ cup Parmesan cheese, shredded ½ cup mozzarella cheese, shredded 6 oz. Italian-style meatballs, fully cooked (homemade or store-bought)* ¼ cup red onion, thinly sliced ¼ cup fresh basil leaves, chopped *Want the recipe? Let us know in the comments below! DIRECTIONS For the balsamic reduction: Bring balsamic vinegar to a slow boil in Swiss Diamond 1.4 qt Saucepan over medium-high heat. Reduce and let simmer for 10-15 minutes, until vinegar is thick enough to coat a spoon. Set aside. (PRO-TIP: Leftover balsamic reduction can be stored in an airtight container and refrigerated for later use.) To grill peaches: Heat Swiss Diamond Grill Pan to medium-high. Grill peach wedges, flipping until caramelized, about 3 minutes per side. Place Swiss Diamond Double Burner Grill on middle rack and preheat oven to 450°F. Roll out dough on lightly floured surface. Stretch and shape with hands. Carefully remove Double Burner Grill from oven and slide dough onto the hot pan. Brush dough lightly with 1 tbsp. olive oil. Return to oven and bake for 3 minutes. Remove pan from oven. Top with mozzarella and Parmesan cheeses, meatballs and red onion leaving a 1” crust around pizza. Return to oven and bake for 12-15 minutes or until toppings are warm and crust is golden brown. Remove pan from oven, top with fresh basil and grilled peaches. Drizzle pizza with balsamic reduction. Slice and serve warm.   Recipe by: Katie Sargeant  

SmokyBBQPizza
Smoky BBQ Chicken Pizza

Here at Swiss Diamond we love pizza of all types – especially those packed with flavor and overflowing with toppings. This Smoky BBQ Chicken Pizza really takes the cake, er, pie.  Prep time: 50 minutes Cook time: 30 minutes Yield: 6 servings Difficulty: easy INGREDIENTS 1 lb. pizza dough 1 cup cooked chicken breast, shredded 6 slices bacon, cooked and chopped ¼ cup + 3 tbsp. BBQ sauce, divided 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 medium yellow onion, sliced 2 tbsp. olive oil, divided 1 tbsp. balsamic vinegar Salt and freshly ground black pepper, to taste 3 tbsp. garlic aioli Chopped basil and crushed red pepper for topping, optional DIRECTIONS For caramelized onions: Heat 1 tbsp. olive oil over medium heat in Swiss Diamond 9.5” Fry Pan. Add sliced onion to pan and stir gently to coat. Cook 30-40 minutes, using a Swiss Diamond Spatula to stir every few minutes to prevent burning. When onions are caramelized to your liking, add balsamic vinegar. Season onions to taste and remove from heat. Place Swiss Diamond Double Burner Grill on middle rack and preheat oven to 450°F. Combine shredded chicken with ¼ cup BBQ sauce. Sprinkle with salt and pepper to taste. Set aside. Roll out dough on lightly floured surface. Stretch and shape with hands. Carefully remove Double Burner Grill from oven and slide dough onto the hot pan. Brush dough lightly with 3 tbsp. BBQ sauce, leaving a 1” crust around pizza. Return to oven and bake for 3 minutes. Remove pan from oven. Top with ½ cup mozzarella and ½ cup cheddar. Brush crust with 1 tbsp. olive oil. Return to oven and bake 3 additional minutes. Remove pan from oven. Add shredded chicken, caramelized onions, chopped bacon and remaining cheeses. Bake for 12-15 minutes or until toppings are warm and crust is golden brown. Remove pan from oven, drizzle pizza with 3 tbsp. garlic aioli and top with chopped basil and crushed red pepper, if desired. Slice and serve warm.   Recipe by: Katie Sargeant

Shrimp
Baked Coconut Shrimp

Take your taste buds on a tropical vacation with this lightened-up recipe for sweet and savory Coconut Shrimp. Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings Difficulty: easy INGREDIENTS 1 pound large shrimp, peeled and deveined (tails left on) 1/2 cup shredded sweetened coconut flakes 1/2 cup plain panko breadcrumbs 3 tablespoons all-purpose flour 2 eggs, lightly whisked Salt and freshly ground black pepper Sweet chili sauce (for dipping) DIRECTIONS Preheat oven to 425°F. Combine coconut flakes, panko crumbs, and a pinch of salt in a medium bowl. Place the flour in a small dish. Whisk eggs in another bowl. Lightly season the shrimp with salt and pepper, dredge in flour, dip in whisked eggs, and coat with the coconut-panko mixture. Place shrimp on Swiss Diamond Double Burner Griddle and bake for about 10 minutes. Flip shrimp over then cook an additional 10 minutes or until cooked though. Remove from oven and serve with sweet chili dipping sauce. Recipe by: Katie Sargeant

HomeFries
Oven-Baked Home Fries

We suggest serving these Oven-Baked Home Fries as a simple weeknight side dish or topping with an egg for a hearty breakfast that will keep you full and energized until lunchtime. Prep time: 10 minutes Cook time: 35 minutes Yield: 6 servings Difficulty: easy INGREDIENTS 2.5 pounds red potatoes, cut into chunks 2 garlic cloves, minced ½ onion, peeled and roughly chopped 2 bell peppers, seeded and roughly chopped 1/8 cup olive oil ½ teaspoon salt ¼ teaspoon cayenne pepper Salt and black pepper, to taste DIRECTIONS Preheat the oven to 425°F. In a large bowl, combine the potatoes, garlic, onion, bell peppers, olive oil, salt, and cayenne pepper. Spread potatoes evenly across Swiss Diamond Double Burner Grill. Bake for 20 minutes, tossing the potatoes once to prevent burning. Increase the heat to 500°F and bake 15 more minutes, or until brown and crispy. Sprinkle with a little more salt and pepper before serving. Recipe by: Katie Sargeant  

Easy Thai Chicken Recipe | Swiss Diamond
Thai Chicken Skewers with Peanut Sauce

To make Thai-style satay, strips of chicken are marinated, then skewered and grilled on the BBQ or broiled in the oven. The skewers are served with homemade peanut sauce – but if you’ve ever felt overwhelmed by the number of herbs and spices needed for authentic Thai peanut sauce, here’s a simple (and equally delicious!) recipe to the rescue. Most of these ingredients you probably already have; the rest are available at most commercial grocery stores. Satay makes a great party food! Easy Thai Peanut Satay INGREDIENTS – CHICKEN SKEWERS 1 cup Greek yogurt, plain (unsweetened) 1 tsp. grated ginger 1 tsp. garlic, minced 1 Tb. curry powder 1.5 lbs boneless, skinless chicken breast 1 Tb. Canola oil 1 cup fresh cilantro, roughly chopped INGREDIENTS – PEANUT SAUCE 1 can (13.5-oz.) unsweetened coconut milk 2 oz. (approx. 1/4 cup) Thai red curry paste* 3/4 cup natural creamy peanut butter (just peanuts and oil – no added sweeteners or emulsifiers) 1/2 tablespoon salt 3/4 cup white sugar 2 tablespoons apple cider vinegar (or white vinegar) 1/2 cup water *Notes on Thai red curry paste: It’s not supposed to be super spicy! A personal favorite is Maesri brand red curry paste, or if you prefer a hotter flavor use Mae Ploy brand. Massaman curry paste is even milder, but still flavorful. DIRECTIONS Cut chicken breast into strips. Mix together the yogurt, ginger, garlic, and curry powder in a shallow bowl. Place the chicken strips in the mixture and gently toss until coated. Cover and allow the chicken to marinate in the refrigerator for at least 30 minutes and up to 2 hours. Thirty minutes before cooking, take 20 wooden skewers and cover them with water. Allow to soak for 30 minutes. Soaking the skewers prevents them from burning in the oven. Preheat oven to 350 degrees F. Thread chicken strips onto skewers. Lightly brush a Swiss Diamond double-burner grill pan with Canola oil, if desired, and lay the chicken skewers evenly on top. Place in the oven for 10 to 15 minutes, or until chicken is cooked through. While chicken is cooking, put all ingredients for the Peanut Sauce into a Swiss Diamond saute pan and bring to a gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; whisk frequently. Remove sauce from heat and allow to cool before serving. Serve chicken satay skewers with peanut sauce for dipping. Garnish with fresh cilantro.

Healthy Fish Tacos with Pineapple Cream Sauce Recipe
Fish Tacos with Pineapple Cream Sauce

We love this fresh and flavorful way to spice up fish. Quick enough to prepare on a busy weeknight, you can have this healthy meal on the table in just 30 minutes. We suggest serving the tacos alongside a black bean salad and oven-roasted corn. Prep time: 20 minutes Cook time: 10 minutes Yield: 4 servings Difficulty: easy INGREDIENTS For the Fish Tacos: • 1 pound tilapia fillets • 1 tablespoon habanero infused olive oil • 1 garlic clove, minced • ½ teaspoon ground cumin • ½ teaspoon chili powder • ¼ teaspoon ground oregano • ¼ teaspoon paprika • ¼ teaspoon salt • 1/8 teaspoon black pepper • Juice of 1 lime • 8-100% small whole wheat tortillas • 1 cup slaw mix (we used broccoli slaw) • ¼ cup onion, diced • 1 tablespoon fresh cilantro • ½ avocado, diced For the Pineapple Cream Sauce: • ¼ cup pineapple salsa • ¼ cup plain Greek yogurt DIRECTIONS Preheat oven to 425°F. Rinse tilapia and pat dry. Combine minced garlic with cumin, chili powder, oregano, paprika, salt, and pepper. Brush fillets lightly with olive oil, rub with spice mixture, and squeeze lime juice over fish. Bake on Swiss Diamond Double-Burner Grill Pan for 10 minutes. Meanwhile, combine slaw with diced onion, cilantro, and avocado. Whisk pineapple salsa with Greek yogurt. Remove fish from Grill Pan and use a fork to break into pieces. Warm the tortillas according to package directions. Divide fish evenly among tortillas; top with slaw mixture and Pineapple Cream Sauce. Recipe by: Katie Sargeant

Wraps
Buffalo Chicken Salad Wraps with Spicy Blue Cheese & Chive Potatoes

It’s Friday and you find yourself craving a large plate of buffalo wings with a side of crispy, hot fries. Now you can enjoy these flavors guiltlessly thanks to leaner protein and a lighter sauce. We ditched the deep fryer and roasted the potatoes to slash the fat big time.  Prep Time: 20 minutes Cook Time: 25 minutes Yield: 4 servings Difficulty: easy INGREDIENTS 1 lb.  boneless, skinless chicken breasts ½ c. celery, thinly sliced ½ c. shredded carrots ¼ c.  cider vinegar ¼ c.  white vinegar 2 ½ tbsp. cayenne pepper sauce ¼ c.  light mayonnaise 1/8 tsp. pepper 1 c.  shredded lettuce ½ medium avocado, sliced 1 oz.  blue cheese, crumbled 4 whole-wheat wraps For Spicy Blue Cheese & Chive Potatoes: 1.5 lb. red potatoes, thinly sliced (about 1/8-inch thick) 1/8 c. habanero infused olive oil 1 tsp. salt ½ tsp. pepper 1 oz. blue cheese, crumbled ¼ c. chives, chopped DIRECTIONS 1. Place chicken in a Swiss Diamond 3.2 qt. Saucepan and cover with water. Bring to a boil; simmer 10-15 minutes, until no longer pink in the middle. Transfer to a cutting board and shred using two forks. 2. Meanwhile, combine carrots, celery and vinegars; set aside. Whisk together light mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove liquid. Combine vegetables with chicken and refrigerate until ready to assemble wraps. 3. Fill whole wheat wraps with chicken salad, lettuce and avocado slices. Sprinkle with blue cheese, roll up and cut in half diagonally. For Spicy Blue Cheese & Chive Potatoes: 1. Preheat oven to 500 degrees. In a large bowl, toss potato slices with olive oil, salt and pepper.  Spread in single layer across a Swiss Diamond Double-Burner Grill and place in oven. 2.  Roast until golden and crispy, about 25 minutes. Use Swiss Diamond Spatula to flip potatoes every 10 minutes to prevent burning. 3. Remove from oven, top with blue cheese and chives and enjoy! Recipe by: Katie Sargeant

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Chef Luigi Diotaiuti’s Caciocavallo Cheese-Filled Ravioli

As a chef, restaurateur, and educator, my goal is to promote and preserve the spirit of authentic Italian cuisine, the legacy of my family, and good, clean, and fair food systems around the globe. I believe that, despite ever-shifting culinary trends, it is fresh, simple, well-prepared food that people always return to. I am dedicated to elevating authentic, traditional dishes to new heights. I believe that food reflects a people, a place, and a time as well as the rapport between humans and Mother Nature. Reclaiming the dishes of the past and translating them for today’s palettes while using the freshest, local ingredients possible is one of my greatest pleasures. I was fortunate to grow up on a farm, have a family full of fantastic cooks, and was trained by amazing mentors who were talented chefs that taught me how to respect food and technique. Spending my childhood on a farm which raised livestock as well as grains and produce gave me a firsthand knowledge of agriculture and its effect on the community that is integral to being an ecologically responsible chef. I’m delighted to say that my commitment to preserving my culinary traditions, while promoting local and sustainable food sources and supporting the rights of all people to enjoy good, clean, and fair food has paid off – and not just in terms of my conscience. The Slow Food D.C. organization has recognized my restaurant, Al Tiramisu, with its 2013 “Snail of Approval” award, presented to local artisans and eateries that contribute to the “quality, authenticity and sustainability” of our food and drinks. After more than three decades in the business, my cooking has come full circle. When I first came to the US, I was only concerned with making “authentic” Italian ingredients. After decades as an Italian-American, I now fuse the best local products with authentic Italian tradition in an elevated style to represent my own identity. I encourage future chefs to consider themselves culinary ambassadors of their own communities. Ravioli ripieni di caciocavallo/Caciocavallo Cheese-Filled Ravioli Recipe from The Al Tiramisu Restaurant Cookbook by Luigi Diotaiuti Distinctively creamy and sharp-flavored, caciocavallo and caciocavallo Podolico cheeses are monuments to my homeland and to the neighboring regions of Calabria and Puglia. They are a direct link to the people, their culture, and their way of life and that’s why I chose to present this dish at the James Beard Foundation dinner (See page 264). While steadily gaining popularity here with gourmands and lovers of Italian foods, caciocavallo ranks among the most popular cheeses in Italy, along with Parmigiano, pecorino, and mozzarella. The process of making caciocavallo is a time-honored craft. Authentic caciocavallo is made from the milk of the Podolico cow found only in the Apennine Mountains between Basilicata and Calabria, and now at risk of extinction. These are very special cows, sturdy enough to withstand the rugged terrain and climate, yet gentle enough to have become the farmers’ best friend for millennia. I have never seen anyone make better caciocavallo than my late father, Biagio. He was a maestro at shaping the cheese, and I was always impressed at the many different shapes he could quickly create. Today, the tradition lives on with my brother Antonio, who still raises Podolico cows and who for three months out of every year continues to make wonderful caciocavallo. Serves 6 Ingredients For the pasta: 2 cups all-purpose flour, plus ½ cup for the working area ¼ cup unsalted butter, at room temperature 2 large eggs ½ teaspoon salt For the filling: 1/3 pound aged caciocavallo cheese, grated 1 extra-large egg 1/3 cup whole ricotta For the sauce: ½ pound unsalted butter 3 tablespoons fresh sage, cut into thin strips ¼ cup grated aged caciocavallo cheese Preparation To make the dough: Mix the 2 cups flour, butter, eggs, and salt in a large bowl. Work with your hands to form dough. Dust a work surface with the remaining flour and place the dough on top. Knead dough for about 10 minutes, incorporating a little extra flour as needed until it is smooth and pliable. To test if the dough is dry enough, poke it with a finger. If your finger is dry, you are ready to proceed. If your finger is sticky, add more flour, a bit at a time, and continue to knead the dough. When ready, cover with plastic wrap, and refrigerate for 30 minutes. To make the filling: Combine the caciocavallo, egg, and ricotta in a medium bowl. Mixing very slowly with a wooden spoon, gently incorporate the ingredients. To shape the ravioli: Set rollers of a pasta machine at the widest opening. Take an egg-size piece of dough while keeping the remaining dough covered with plastic wrap or a clean kitchen towel. Flatten the piece of dough, dust it with flour, and fold it in half. Run this piece of dough through the pasta machine. Fold the dough in half and continue this process approximately 5 times, setting the rollers of the pasta machine to a narrower setting each time, until you eventually use the narrowest setting. The pasta sheets are ready when they are 1/16- inch wide. Continue until all the dough has passed through the machine and is the same thickness. Cover the sheets of dough with a kitchen towel and work with one sheet at a time to fill. Dab the top of the sheet you are about to fill with a wet kitchen towel or with a water-egg yolk wash. This helps create a sticky texture to help close the ravioli after you fill them. Using a 2-inch round cutter, cut out as many circles as you can get from the sheet. Set half of the circles aside, covering them with a kitchen towel so that they don’t dry out. Place 1 tablespoon of filling in the center of each of the remaining circles. Top with the reserved circles. Carefully press the edges of the top and bottom circles together. To seal the ravioli, […]

Sicilian Swordfish and Eggplant Bundles
Mediterranean Recipes make Diabetes-Friendly Eating Fun!

Healthful meal plans like the Mediterranean Diet, along with regular exercise, can help people with diabetes feel better and stay healthier. Best of all, due to the number of delicious culinary cultures in the countries surrounding the Mediterranean Sea, flavorful and satisfying foods are the norm on the Mediterranean Diet. No one following this lifestyle needs to sacrifice taste or tradition. The Mediterranean Diet has been linked to lowering the risk of diabetes, heart disease, and stroke, as well as helping those already diagnosed with diabetes maintain healthy glucose levels. Rich in flavor, heart-healthy fiber, omega-3 fatty acids, and antioxidants, the Mediterranean style of cooking has proven to be beneficial for people with diabetes—and for good reason. This delicious diet of fruits, vegetables, lean meats, and whole grains can help lower blood pressure, glucose levels, and risk for heart disease without cutting out amazing taste. I was inspired to write The Mediterranean Diabetes Cookbook (Nautilus Silver Award and Starred Review by Publishers’ Weekly and named Best. Diabetes. Cookbook. Ever.) when my mother was diagnosed with type 2 diabetes, but the recipes are delicious enough for everyone to enjoy! Here are some recipes from the book that make eating healthy a pleasure! Enjoy! Sicilian Swordfish and Eggplant Bundles/Involtini di Pesce Spade e Melanzane Swordfish and eggplant are culinary ingredients which the Sicilian table inherited under Arab rule. Before the arrival of the Arabs in Sicily, swordfish, known for being extremely difficulty to catch, were not eaten. Sicilian fisherman learned how to catch sword fish from the Arabs. Even today, Sicilian fisherman use Arabic words instead of Italian ones while fishing. Since swordfish is not always stocked in American supermarkets, it’s a good idea to call ahead and find out when a shipment will be arriving and place an order. Pumpkin swordfish has a slightly sweeter taste than regular swordfish, but it also works well in this recipe. Very thinly sliced fresh tuna could be substituted, if necessary, in this recipe. For best results, use a mandolin grater or a very sharp knife to slice the eggplant. Serves: 4 Serving Size: 1 bundle Ingredients: 1 medium sized eggplant, sliced lengthwise into paper thin slices 2 tablespoons extra virgin olive oil, divided 2 cloves garlic, minced 1 cup chopped boxed tomatoes (Pomi brand) 1 cup strained boxed tomatoes (Pomi brand) 2 tablespoons freshly chopped basil 2 tablespoons pine nuts 1/2 teaspoon sea salt, divided 1/8 teaspoon freshly grated pepper Dash of crushed dried red chili flakes 2 (3/4 pound) boneless swordfish fillets Preparation: Preheat broiler and place eggplant slices on a baking sheet. Brush with 1 tablespoon olive oil and bake for a few minutes until tender and cooked through. Remove from oven and set aside. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook until it releases its aroma- do not let garlic turn brown. Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 teaspoon salt, pepper, chili and chili flakes, stir, and cover. Reduce heat to low and simmer for 5 minutes. In the meantime, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat edged meat hammer to pound fish into a very thin, even (1/4-inch) thickness. Check under the wax paper from time to time to make sure that fish is not tearing. Cut each piece in half to make 4 pieces. Top each piece with thin layers of the eggplant slices. (If you have extra eggplant slices, reserve them as a garnish). Starting at the wide end, roll up fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls. Slowly remove lid from tomato sauce and add rolls into simmering sauce. Cover and cook for 10-15 minutes, turning once, or until fish is cooked through. Transfer fish to a serving platter, remove skewers, and top with remaining sauce. Serve remaining eggplant slices along the sides of the dish. Bruschetta with Artichoke Puree and Roasted Red Peppers This is my favorite ways to serve bruschetta. The first topping is an artichoke puree which I used to enjoy while living in Rome. It was a typical antipasto served at one of my favorite pizzerias. Luckily, it is healthy and easy to make. Use the best quality olive oil possible. Ingredients: 1 (10 oz) loaf crusty, day -old Italian bread 1 1/3 tablespoon extra-virgin olive oil Artichoke puree 1 (14 ounce) can artichoke hearts, drained and rinsed 2 tablespoons extra virgin olive oil Juice of 1 lemon 2 Tbsp Romano cheese salt, to taste freshly ground pepper, to taste 1 large roasted red pepper (from the jar), drained and thinly sliced Preparation: With a large serrated knife, slice the bread into 1/4- inch slices on the diagonal. Lay the bread slices evenly on cookie sheets. Brush both sides with extra-virgin olive oil. To make the puree: Place the artichokes, olive oil, lemon juice, cheese, salt, and freshly ground pepper into the food processor and process until a smooth puree is formed (less than 1 minute). Taste the puree. Adjust the seasoning if necessary. Set aside. Place the bread under the broiler. Toast for 3-5 minutes until golden. Remove from the oven. Turn bread over. Return to broiler and toast for another 3 minutes, or until golden on the other side. Remove from the oven. Slather a thick layer of puree on each slice of bread. Top with red pepper slices. Serve warm. Original Recipe: Amy Riolo. As an award – winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and Abu Dhabi Television. Amy also creates and appears weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows […]

Easter Bunny Pancakes Recipe
Easter Bunny Pancakes

This kid-friendly recipe is sure to please everyone at your Easter breakfast table. But perfect pancakes are a staple year-round, so don’t be afraid to whip out the recipe anytime you are feeling festive! Mixing the wet and dry ingredients separately helps keep the pancakes fluffy. INGREDIENTS Yield: 8 servings Pancakes 1 1/2 cups all-purpose flour 3 1/2 tsp. baking powder 1 tsp. salt 1 Tb. white sugar 1 1/4 cups milk 1 egg 1 tsp. vanilla extract 3 Tb. butter, melted Decorations 4 strawberries, halved 16 blueberries 16 fine slices of cantaloup or other melon 16 marshmallows Drizzle of honey DIRECTIONS In a large bowl, sift together the flour, baking powder, salt and sugar. In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Make a well in the center of the dry mix and pour in the liquid; mix until mostly smooth. Do not over-mix, small lumps are fine. Heat a lightly oiled

Johnny Cash Personal Chili Recipe
Tribute Recipe: Johnny Cash Chili

Today, in honor of Johnny Cash’s birthday (1932), we are sharing the star’s personal chili recipe. It’s perfect for brisk winter nights! John Carter Cash, the only child of Johnny and June, shares this recipe and other stories from his childhood in his memoir, “House of Cash: The Legacies of My Father, Johnny Cash.” INGREDIENTS 2 lb ground venison or ground beef 1 lb venison steaks or sirloin 2 large sweet onions 3 cloves garlic 2 Tbs. canola oil 3 cans whole tomatoes (16-oz.) 2 large green bell peppers 1 large red bell pepper 5 jalapeno peppers diced (to taste) 1 habanero pepper (to taste) 2 packets McCormick mild chili seasoning Salt and black pepper 1/2 cup chili powder (New Mexico chili powder, if available) 1/3 cup cumin 1 Tb. sage 1 1/2 tsp. oregano 1 Tb. cayenne pepper 2 cans black beans (15-oz.) 2 cans pinto beans (15-oz.) 2 cans kidney beans (15-oz.) 1 can chili beans (15-oz.) 1 bottle beer (12-oz.) 1/4 cup sugar A handful (about 1/4 cup) of self-rising cornmeal DIRECTIONS – See Johnny Cash’s original directions and notes here. 1. Chop the steak into medium pieces. Finely chop the onion and garlic. 2. In a Swiss Diamond stock pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a Swiss Diamond skillet, brown the ground meat over medium-high heat. Drain off the fat and set aside. 3. With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up. 4. Add the cans of tomatoes, the bell peppers, hot peppers (if using), and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often. 5. Now it’s time for the spices. Dad would normally put in the McCormick chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili. 6. Once the taste is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor. 7. Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally. 8. Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn. 9. Now grab that handful of cornmeal, uncover the chili, and stir it in. John Carter Cash says, “Follow the recipe exactly, and you will get a good pot of chili. Change it to suit your own taste, and you will have a marvelous pot of chili.” Enjoy!

Beef with Broccoli, Carrots, and Mushrooms
Beef with Broccoli, Carrots, and Mushrooms

“I love my Swiss Diamond Wok…but I need some more recipes to cook in it”…We get a lot of comments stating the same thing. People request recipes that can be cooked in our woks. So this week we are going to try to help you with a traditional Asian recipe. This is a good recipe for our vegetarian friends too…just leave out the meat, and this dish is still a wonderful easy to prepare meal. Beef with Broccoli, Carrots, and Mushrooms Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Difficulty: Easy Ingredients – Stir Fry: 1 1/2 lbs Flank steak. (cut 1/4” thick against the grain) 2 tbsp soy sauce (we used reduced sodium) 2 tbsp sherry 2 tsp arrowroot starch 2 tsp sugar 2 1/2 tbsp coconut oil (devided) 4 cup broccoli florets 1 red bell pepper (sliced 1/4” strips) 8 oz wild mushrooms (we used Enoki Mushrooms but any will do) 3 green onions (white and green sections separate) 1 tbsp fresh ginger (minced) 1 tbsp fresh garlic (minced) 1/4 tsp crushed red-pepper flakes 1/2 cup water Ingredients – Sauce: 1/2 cup chicken broth 1/4 cup soy sauce 1/4 cup cider or rice wine vinegar 2 Tbsp. brown sugar 1 tsp. hot red pepper flakes Instructions Combine the first 5 ingredients (through sugar) and set aside for about 15 minutes. In another bowl add the chicken broth, soy sauce, vinegar, brown sugar, and pepper flakes. Stir vigorously to dissolve the sugar. Set to the side. Heat large Swiss Diamond Wok over medium heat. Add 1 teaspoon of the oil. Add half of the beef mixture to the pan until seared, about 1 minute. Stir-fry the beef until no longer pink (or a bit less if you prefer). Set the first half of the beef to the side, and do the same with the remaining beef Add remaining 1 1/2 teaspoons oil to pan. Add broccoli, carrots, and mushrooms. Stir-fry 2 minutes or until mushrooms start to release their juice. Make a well in center of your vegetables and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables for 1 minute. Add the water water and cover pan until broccoli is just done, 3 minutes. Return beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Pour the sauce mixture into the pan and stir until sauce heats. About 1 minute. Sprinkle the green parts of the green onions on the top as a garnish. To round out the meal serve over your favorite lo mein noodles or rice. This meal also stores well and makes an excellent brown bag lunch for work or school. Let us know in the comments what you think of our recipes. If you have a recipe you think we should try, we would love to hear from you! Simply “like” us on Facebook and share it with us.

Eggplant Parmesan
Eggplant Parmesan

This Italian-American dish knows no nutritional boundaries. Layer upon layer of crispy fried eggplant is smothered beneath melted cheese, tangy tomato sauce and fresh herbs. It’s delicious, but one serving packs enough saturated fat and sodium for a whole day. We’ve come up with an easy way to recreate all the flavors of traditional eggplant Parmesan without the heaviness and grease. Bon appétit! Prep Time: 20 minutes Cook Time: 75 minutes Yield: 6 servings Difficulty: easy INGREDIENTS ½ cup all-purpose flour 4 egg whites, lightly beaten 2 cups whole wheat panko 1 large eggplant, cut into ½-inch slices 3 cups marinara sauce ¼ tsp salt ¼ tsp pepper 1 tsp crushed red pepper flakes 2 cups reduced-fat shredded mozzarella 2 tbsp fresh basil, chopped 1/2 cup grated Parmesan 1 package whole wheat spaghetti, cooked following package directions DIRECTIONS Heat oven to 375°. Place flour, egg whites and panko in separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat with panko. Place on Swiss Diamond Double-Burner Grill Pan in a single layer. Bake at 375° for 25 minutes, flip and bake for another 20 minutes or until eggplant is tender and panko is golden brown. Spread 1 cup of sauce over the bottom of your baking dish. (We used the Swiss Diamond Roasting Pan, but a Casserole dish would also be perfect for this recipe!) Place half of the eggplant slices over the sauce and season with 1/8 tsp of salt and 1/8 tsp pepper. Layer with 1 cup of the sauce, 1 cup of the mozzarella, ¼ cup of the grated Parmesan, 1 tbsp basil and ½ tsp red pepper flakes. Repeat layering with remaining eggplant, salt, pepper, sauce, mozzarella, Parmesan, basil and red pepper flakes. Bake at 375° for 30 minutes or until cheese is bubbly and melted. Serve over cooked whole wheat spaghetti. Recipe by: Katie Sargeant

Old-fashioned oats are a healthy source of whole grain. Their texture is far superior to "quick cooking" oats - give them a try, you oatmeal haters, and see if you don't like them! A Swiss Diamond saucepan means no scrubbing gummy residue off the bottom of the pot when you're done, making it a perfect choice for busy families.
Old Fashioned Oatmeal

Did you know that January is National Oatmeal Month? Oats are a natural source of whole grain fiber, and can even help lower LDL “bad” cholesterol to reduce the risk of heart disease. Old-fashioned oats have a texture that is far superior to “quick cooking” oats – give them a try, you oatmeal haters, and see if you don’t like them! A Swiss Diamond saucepan means no scrubbing gummy residue off the bottom of the pot when you’re done, making it a perfect choice for busy families. You can make old-fashioned oatmeal on the stovetop in approx. 5 minutes. Oats also refrigerate well, so make a few extra servings to reheat during the week. Old Fashioned Oatmeal Yield: 4 Servings INGREDIENTS 3-1/4 cups water 1/4 teaspoon salt 2 cups old-fashioned rolled oats DIRECTIONS Bring water to a boil. Add salt and return to boiling. Add oatmeal and reduce heat to low. Simmer 3-5 minutes until oatmeal reaches desired consistency. For an even creamier version of regular rolled oats, try this recipe from KathEats: Replace 1/3 of water with milk or non-dairy alternative (almond milk works especially well.) Slice a banana into extremely thin slices. Cut slices in half again to create small, thin pieces. Follow directions above. When you add oatmeal, add banana pieces. Once the oatmeal begins to steam or bubble, stir vigorously to “whip” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to fully absorb the liquid. “The whipped method produces a really creamy bowl of oats,” says Kath. “The bananas basically disappear, so there are no chunks. Since banana is an emulsifier of sorts, this method suspends the oats into a thick, creamy consistency and the whole bowl is sweeter because the banana’s sweetness permeates throughout.” The best part of making homemade oatmeal is adding your own unique toppings! We made an apple smiley face. Or, try this Crunchy Honey-Toasted Walnut topping from Bon Appetit: 1/4 cup coarsely chopped walnuts 1 tablespoon honey Stir chopped walnuts in a Swiss Diamond fry pan over medium heat until lightly toasted, about 3 minutes. Drizzle with honey. Stir until honey thickens and coats nuts, about 2 minutes. Remove skillet from heat. Stir to loosen nuts from skillet and cool.

Swedish Turkey Meatballs and Gravy
Swedish Turkey Meatballs and Gravy

Also referred to as the caveman diet, the Paleo diet is one of the most popular diets in the US and Europe. This modern nutrition plan is based on the “stone age” hunter & gathers mentality, and is often referred to as the only nutritional approach that works with your genetics to help you stay lean, strong and energized. While we cannot verify that claim, we can help you with some a tasty recipe that would fit into your diet plan. This spin on the classic Swedish turkey meatballs and gravy will have even the toughest critic in your family not believing you are the best home chef in the world. Making meatballs is not that tough to stay within the guidelines of the Paleo diet, the gravy however is a bit trickier. Make this one for the family, and none of them will question the decision to go Paleo any longer. Swedish Turkey Meatballs and Gravy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 6 servings Difficulty: Easy Ingredients – Meatballs 1.5 lbs ground turkey ½ cup onion (small dice) 1 egg yolk 4 cloves garlic 2 tsp fennel seed 1 tsp nutmeg ½ tsp red pepper flakes ¼ tsp salt ¼ tsp pepper ½ tbsp butter ½ cup beef broth Ingredients – Gravy 1 tbsp butter 1 portabella mushroom cap (small dice) 2 cups beef broth 2 cups chicken broth 1 cup whole milk 3 tbsp tapioca flour salt & pepper to taste Instructions Combine first 9 ingredients in a large mixing bowl thoroughly (through pepper) Over medium heat melt the butter in a Swiss Diamond Saute Pan Add the beef broth bring to a simmer. (the broth should only be about an eight of an inch deep) With wet hands roll the meat mixture into 1 inch balls and place in pan Pro Tip: If the meat mixture is too wet, add a tablespoon of the tapioca flour to dry it out a bit. The meat should be wet and sticky, but should not fall apart once balled Cook until brown then turn (about 5 minutes) Cook until brown on second side. Remove meatballs with tongs and place on a paper towel lined plate (leaving any brown bits in the bottom of the pan) Melt the remaining butter in the pan Add portabella mushroom and sauté until soft (about 2-3 minutes) Mix in the chicken and beef broth bring to a boil Add milk whisking bring up to boil. Immediately turn heat down to low once a boil is reached. Whisk in tapioca flour bring to a simmer stirring often. Once the gravy is thick, place meatballs into gravy and heat until meatballs are hot Serve this great dish with your favorite vegetable and a side salad for a healthy, Paleo friendly meal. This meal also stores well and makes an excellent lunch for work. We used tapioca flour for this great tasting meal, but some of you will prefer to use arrowroot starch. Keep in mind that the measurements of the arrowroot will be slightly different, and we recommend adding a little at a time until you get your desired effect. Let us know in the comments what you think of our recipes. If you have a recipe you think we should try, we would love to hear from you! Simply “like” us on Facebook and share it with us.

cookie
The Best Chocolate Chip Cookie You Will Ever Eat

These cold winter nights leave us with a comfort food craving that can only truly be satisfied by one thing – a warm, gooey chocolate chip cookie paired with a big glass of milk. If you’re anything like us, you spend a little too much time thinking about food and daydreaming about that one ingredient that will take your recipe to the next level. Well, daydream no more because this chocolate chip cookie recipe is the one you will stick with for years to come. WARNING: These decadent cookies are positively enormous…but don’t let it stop you from gobbling up more than one when they come out of the oven. Prep Time: 40 minutes Cook Time: 22 minutes Yield: 12 cookies Difficulty: medium Ingredients 3 c. all-purpose flour 1 tsp. baking powder ¼ tsp. baking soda ¾ tsp. salt 1 c. unsalted butter, cubed ¾ c. + 4 tsp. brown sugar (light or dark), packed ½ c. granulated sugar 2 eggs, lightly beaten 1 tsp. pure vanilla extract 1½ c. dark chocolate chips 1 c. walnuts, chopped Directions 1. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside. 2. Using an electric mixer, beat the butter on medium speed for about 1 minute until it comes together in one cohesive mass. 3. Add both sugars and continue beating for another minute or two until all of the sugar has been incorporated into the butter. 4. Add the eggs and vanilla extract and continue beating on medium speed until well combined. The batter will appear slightly lumpy. 5. Reduce the speed to low and gradually add the flour mixture. 6. Use a rubber spatula to gently stir in the chocolate chips and walnuts. 7. Divide the dough into 12 even pieces, and roughly shape into balls. Refrigerate for 30 minutes. Place cookie dough (evenly spaced) on a Swiss Diamond Double-Burner Griddle Pan. 8. Preheat oven to 375 degrees F. Bake for 22 minutes, or until golden brown on top. Let stand for 5 minutes on the cookie sheet then place on a wire rack to finish cooling. Recipe by: Katie Sargeant

BlackEyedPeas
Good Luck – New Year’s Eve Creamy Black-Eyed Peas {Vegetarian}

If you are from the Southeast United States or are planning on visiting to celebrate the new year, you are likely to be offered black-eyed peas in some form either just after midnight, or on New Year’s Day. From formal black tie dinners to casual back yard barbeques these full of flavor legumes are the first food to be eaten on New Year’s Day for luck and prosperity throughout the new year, according to Southern Folklore. Dating back to the Civil War, the tradition of eating black-eyed peas on for the New Year started as Sherman’s troops ignored the crops while destroying or stealing others, thus starting the belief that the humble yet black-eyed peas are lucky. Today there are many variations and embellishments of the luck and prosperity theme, but they all come back to eating the black-eyed peas as the first thing eaten in the New Year. We are not here to tell you if there is any truth to the power of the pea, but we can help you make them so the entire family will enjoy them. Good Luck New Year’s Eve Vegetarian Creamy Black-Eyed Peas Prep Time: 25 minutes Cook Time: 1 hours Soak Time: 3 hours – 1 day Yield: 6 servings Difficulty: Medium Ingredients 1 lb dry black-eyed peas 1 medium yellow onion (diced) 2 cloves garlic (minced) 1 bunch collard greens (chopped) ¼ cup sour cream (using low fat or fat free will not produce the desired creaminess) 3 tbsp butter (devided) 1 tbsp curry powder 1 tsp dried basil ¼ tsp paprika ½ tsp red pepper flakes dash hot sauce Instructions Put dried black-eyed peas in a bowl and cover with enough water to cover plus ½ inch. Cover the bowl and place in fridge for at least 3 hours, but preferably overnight. Drain and thoroughly rinse your black-eyed peas, rinse for 2 minutes longer than you feel you need to insure that all the dirt partials are cleaned out of the black-eyed peas. Place black-eyed peas in a large Swiss Diamond pot and submerge with water. Place the pot over medium heat and bring to a boil, once boiling, reduce heat to low and cover. In a medium Swiss Diamond fry pan, heat butter over medium heat. Once melted cook onions and garlic until translucent and fragrant. Add onion mixture, along with the collard greens to the black-eyed peas. Stir to combine. Cook 15 minutes more, or until the black-eyed peas are tender. Drain bean mixture, reserving ½ cup of water. Place bean mixture and reserved water back in the pot, and turn heat up to medium. Add the rest of the ingredients to the pot. Stir to combine. Heat 5 minutes or until warmed throughout. This recipe is best served warm, but will hold in refrigerator for up to 1 week. Get creative with the garnish. We recommend choped fresh cilantro, red bell pepper cut into thin strips, or fresh jalapeno pepper slices. Do you have a good luck meal for the New Year? Let us know in the comments.

Ten Homemade Hot Chocolate Recipes
10 Homemade Hot Chocolate Recipes

Winter is a wonderful time of year to sip a comforting mug of hot chocolate. This recipe collection features traditional favorite hot cocoa recipes, fun and funky flavors to try something new, and even vegan and Paleo versions. The recipes below can all be made in a Swiss Diamond saucepan – why, you ask? It requires only occasional stirring (so your arm doesn’t fall off by the time it’s ready) It won’t burn on the bottom It takes only seconds to clean up afterward (that’s right, no more scrubbing burnt milk off the base of your saucepan… Yuck) DID YOU KNOW: The difference between hot chocolate and hot cocoa is one ingredient! Hot chocolate is made with chocolate, which contains both cocoa powder and cocoa butter. Hot cocoa is made with just cocoa powder, so it doesn’t contain any cocoa butter. 1. Basic (Amazing) Hot Chocolate – The Pioneer Woman This is the building block for most hot chocolate recipes. The traditional ratio is 1 cup chocolate : 4 cups milk (or heavy cream, half-and-half, etc.). The lovely thing about homemade hot chocolate is it can be customized to your preferences – like a lighter feel? Substitute skim milk. Prefer a richer chocolate flavor? Add more chocolate! 2 cups milk 2 cups half-and-half 1 cup semisweet chocolate chips 1 tsp. sugar Splash vanilla extract 2. Caramel Swirl Hot Chocolate – Bon Appetit A traditional twist on hot cocoa is adding caramel. This quick and easy recipe can be prepared in minutes with ready-made caramel sauce. Or, see the next recipe for how to make your own caramel sauce! 5 cups water 5 3-oz. bars milk chocolate, chopped 1/4 cup whipping cream 1 tablespoon powdered sugar 3 tablespoons prepared caramel sauce 3. Salted Caramel Hot Chocolate – Cooking Classy A new flavor that has hit the scene this year is Salted Caramel. A decadent mix of sweet and salty, it hits all the right notes this holiday season. Featuring homemade caramel sauce, this recipe is truly a handmade classic! 2 cups whole milk 1/4 cup bittersweet chocolate chips 1/2 cup caramel sauce Caramel Sauce 1 cup granulated sugar 1/4 cup water 1/4 cup salted butter 2/3 cup heavy cream 4. White Hot Chocolate – Gimme Some Oven For those of us who aren’t chocolate lovers, we don’t have to be left out in the cold this winter! Try a White Hot Chocolate recipe like this one. 4 cups milk (or half and half) 1 tsp. vanilla extract 8 oz. white chocolate, chopped 5. Nutella Hot Chocolate – The Hungry Housewife Nutella is everyone’s favorite hazelnut spread – it’s made in Europe, just like Swiss Diamond. There are Nutella cookies and Nutella cakes and even Nutella latte recipes. Why not Nutella hot chocolate? This much-loved flavor is even better warm. 1 cup skim milk 2.5 Tbsp. Nutella 1 Tbsp. cocoa powder Tiny pinch of salt 6. Five-Spice Hot Chocolate – Melinda Lee Christopher Elbow, an artisanal chocolatier from Kansas City, was originally introduced to Parisian hot chocolate when he traveled to France as a young man. He created this recipe, incorporating a pungent, aromatic mixture of Asian spices. An already blended Chinese five-spice powder can be readily purchased in most markets in the Asian foods section, as an easy alternative. 1 whole star anise 1/2 tsp. fennel seed 1 cinnamon stick 6 whole cloves 10 whole Szechuan peppercorns 4 cups whole milk 16 oz. semisweet chocolate – chopped 7. Peppermint Hot Chocolate – Gal on a Mission A classic pairing of peppermint and chocolate will delight even the most finicky taste buds. This easy recipe uses peppermint extract for a simple upgrade to a traditional favorite. 1 cup whole milk 1 cup half and half 1/2 cup chocolate chips 1 tsp. peppermint extract 8. Paleo Hot Chocolate {Dairy Free} – Hollywood Homestead Have you ever read the ingredients list on the back of those adorable instant packets of hot chocolate Yowza! But there’s good news: you can make this dairy-free, refined-sugar-free version at home, and it’s equally delicious. 2 cans (13.5 oz) full-fat coconut milk 3/4 cup dairy-free chocolate chips 3/4 cup filtered water 1 Tbsp vanilla 1 Tbsp maple syrup 9. Vegan Superfood Hot Chocolate – Free People This recipe includes several superfoods: nutritionally dense, high in antioxidants, low glycemic index, some can even help reduce inflammation and reduce risk of disease. Why not make this holiday favorite and give your immune system a boost? 1 cup unsweetened almond milk 1/4 cup chia seeds, soaked 2 Tbs. raw cacao 1/2 Tbs. raw coconut sugar 2 tsp. Maca Root powder 1 tsp. cinnamon Pinch sea salt Pinch cayenne powder 10. Raw Vegan Hot Chocolate – Eating Vibrantly This recipe produces a nicely balanced, bittersweet cocoa. The author says: “Well, I think I may have outdone myself this time. It was sooooooooo creamy and warm and tasty and sweet and chocolatey and everything that’s wonderful about hot chocolate.” And yes, she kept it raw. INGREDIENTS: 1/2 cup cashews 3 medium-sized medjool dates, pitted 3 tsp. cacao powder Pinch vanilla bean powder 1 cup water Did you enjoy this collection of hot cocoa recipes? We hope you found something to inspire you to make hot chocolate in your Swiss Diamond saucepan today. Happy holidays!

Lightened Up Eggs Benedict
Lighter Eggs Benedict with Asparagus

Traditional Eggs Benedict calls for Hollandaise sauce, eggs and breakfast meat – high in cholesterol and saturated fat, it’s not a very wholesome way to start the day! Try this lightened-up version for a healthier twist on a breakfast classic. Using chicken broth as a base for the Hollandaise sauce cuts the butter; use organic vegetable broth for an even lower-calorie adaptation. This quick, easy recipe makes an impressive holiday brunch. Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 cups Servings: 4 Ingredients – Lighter Hollandaise Sauce 1 tablespoon butter 1/2 tablespoon flour 1/4 cup chicken broth 2 large egg yolks 1 tablespoon lemon juice Ingredients – Eggs Benedict 1/2 pound asparagus, trimmed 1 tablespoon olive oil 2 ounces turkey Canadian bacon (approx. 8 slices) 4 eggs Salt and pepper Directions Preheat the oven to 300 degrees. Toss asparagus with olive oil, salt and pepper. Spread out onto a Swiss Diamond baking sheet, along with the sliced turkey Canadian bacon. Put in the oven for 10-15 minutes or until golden brown. Turn off the oven. Preheat a Swiss Diamond skillet over medium heat. Add the 4 eggs and season with salt and pepper to taste. When browned on the bottom, flip gently if desired. Prepare the Hollandaise sauce: In a Swiss Diamond saucepan, heat the butter over medium heat until melted. Add the flour and whisk gently until combined. Slowly whisk in the chicken broth. Bring to a boil and cook 1 minute. Reduce heat to low. Remove saucepan from heat and immediately whisk in the egg yolks, one at a time, whisking constantly to prevent them from lumping. Return to heat and slowly add lemon juice, whisking constantly until smooth and combined. Season with salt and pepper to taste. Place warm Canadian bacon and asparagus on a whole wheat English muffin half. Top with a fried egg and Hollandaise sauce. Do you prefer to eat Eggs Benedict for breakfast, lunch or dinner? Tell us in the comments!

Flavors of the World Vegetable Soup
Flavors of the World Vegetable Soup {Vegan}

Yesterday, we published this Vegetable Soup recipe – a rich, nourishing meal perfectly suited to crisp Fall evenings. But what about some variety? What if we’re craving flavors from around the world? Can it STILL be vegetable soup night? Yes! Vegan Vegetable Soup is an easy, adaptable recipe that you can use all season long. Here are some tips for changing up the traditional vegetarian recipe: CHOOSING HERBS Using different herbs can totally change the flavor profile of your soup. Stick with the traditional Oregano and Basil, or use up one of those “spice blends” that you have stashed away in the spice cabinet – like Italian, Greek, etc. For a fun international twist, try some of these pairings: Chinese – Use green onions and add Chile Oil and Ginger Mexican – Cilantro, cumin and oregano German – Dry mustard and paprika Italian – Basil, oregano and parsley French – Herbs de Provence Greek – Lemon and dill Caribbean – Jerk seasoning North African – Cinnamon and cumin CHOOSE YOUR VEGETABLES While our traditional recipe calls for celery, carrots, green beans and corn, there are tons of other variations! Aim for 4 to 6 kinds of vegetables, varying the color / shape / type of vegetable. Options include: Bell peppers Bok choy Cabbage Celery Corn Fennel Green beans Green peas Kohlrabi Lima beans Potatoes Rutabaga Squash Sweet potatoes (peeled) Turnip Tomatoes Zucchini Per our friends at Kitchen Parade, “Be careful with broccoli and Brussels sprouts which are fine at first but by Day Three can turn the soup a little skunky.” For an antioxidant boost, add tender fresh greens like spinach or Swiss chard at the last minute. Starchy, dense vegetables like sweet potatoes will need extra cooking time, so add them at the beginning of Step 4 with some cooking liquid, and pre-cook for up to 10 minutes before adding the rest of the vegetables. CHOOSING A COOKING LIQUID We tend to use organic vegetable broth, but there are other options too. One blogger recommends the whey from homemade yogurt. We’ve found that V8 juice gives the soup a full-bodied tomato flavor, but you may want to leave out the canned tomatoes. And if you like the beef flavor but not the added fat, try beef bouillon or even adding a beef stew bone to the pot.

Vegan Vegetable Soup
Vegetable Soup {Vegan}

It sounds obvious – isn’t a soup made of vegetables going to be vegan? But in the back of their minds, many people still imagine a hearty stew flavored with lovely chunks of beef. While we are all in favor of a beef stew on occasion, this vegan Vegetable Soup recipe is a warm, filling and entirely nourishing option for your family. It’s also a great way to introduce new vegetables to your children – you might be amazed at what they are willing to try when it looks like their traditional favorite soup! If they balk at a purely vegetable soup, try giving them some crusty French bread to dip in the broth. Every child loves to “dip” their food, and they might discover the flavor is pretty great too. This is a versatile recipe that can accept pretty much any leftover vegetables in your refrigerator. For a more substantial meal, add barley. For an antioxidant boost, add spinach. What would you add? Let us know in the comments! Vegan Vegetable Soup Prep Time: 10 minutes Cook Time: 1 hour Yield: 6-8 cups Servings: 6 Ingredients 1 tablespoon olive oil 1/2 onion, chopped 2 cloves garlic, minced 2 ribs celery, chopped 2 medium carrots, peeled and chopped 1 cup fresh green beans, snapped and cut in half 1 small can yellow corn, drained 4 cups vegetable broth 1 16-ounce can diced tomatoes (do not drain) 1/2 teaspoon Italian seasoning Salt and pepper 2 cups pearl barley (optional) 2 cups spinach leaves (optional) Directions Wash and chop your vegetables. For best results, chop large pieces – you want to be able to identify what vegetable you are eating! But make sure the pieces are fairly uniform in size, so they will cook at the same rate. To retain nutritional value, leave the skins on. Preheat a Swiss Diamond soup pot over medium heat for 2 minutes. Add olive oil, onions and garlic. Heat for 1-2 minutes, until garlic starts to brown. Add carrots and celery. Season with salt and pepper. Heat for 4-5 minutes, until celery becomes translucent around the edges. Add vegetables, cooking liquid and seasonings – in this case, green beans, corn, the can of tomatoes with its juice, vegetable broth, and Italian seasoning. If using barley, add it also. Stir to combine. Bring to a boil, cover, then reduce heat to simmer. Cook for 30-40 minutes, or until carrots are cooked through. Overcooking reduces the nutritional value, so monitor the last ten minutes. If using spinach, stir it in and heat for one more minute. Serve immediately. Refrigerate leftovers for up to 5 days. Freezes well. Adapted from About.com. Original recipe: Jolinda Hackett For more vegetable soup inspiration, see this handy blog post from Kitchen Parade. It offers literally hundreds of variations on vegetable soup, so you can make “a pot a week” this fall!

Nagercoil Pork
Nagercoil Pepper Pork

We would like to thank our wonderful Facebook fans for this pork dish that originates in the Indian town it is named after. This slightly spicy, highly authentic pork recipe is sure to impress even the toughest critic. Nagercoil Pepper Pork Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Yield: 12 servings Difficulty: Medium Ingredients 2kg pork (we suggest pork belly with skin on) 6 teaspoons pepper corns 1 teaspoon coriander powder 2 teaspoons cumin 6 sprigs curry leaves 1 teaspoon black mustard seeds 15 cloves of garlic – rough chopped 1 inch piece of ginger – rough chopped 1/2 cup water Salt to taste Tamarind (lemon size) – place in 1/2 cup hot water and squeeze out pulp -OR- 2 tablespoons tamarind paste mixed with 1/2 cup water Garnish: curry leaves – 2 sprigs Instructions Chop the pork into bite-sized pieces. Wash well and place in large bowl. Add the next 7 ingredients to a hot Swiss Diamond Fry pan (on medium heat) and dry roast until fragrant, about 2-5 minutes. Once fragrant, place in food processor and pulse until a paste forms. Set aside. Add tamarind juice, salt, turmeric powder, and 1/2 cup water to the cleaned pork. Heat a large Swiss Diamond Saute pan over low heat and add the pork mixture. Cook covered for 30-40 minutes or until pork is almost done. Once pork is almost done add paste and stir well to coat pork. Continue to cook for another 10-15 minutes stirring often to prevent from burning. Add the curry leaves for garnish and turn off the flame. Serve hot with rice or chapattis (Indian flat bread). The fat from the pork will start to glisten when finished. If you have a recipe you think we should try, we would love to hear from you! Simply “like” us on Facebook and share it with us. This recipe was submitted to our Facebook page by, and posted with permission from Anita Sam Robert.

Seared Duck Breast w/ Wild Rice
Seared Duck Breast with Wild Rice Cakes {Gluten Free}

This fall recipe is perfect for those long cool nights. The seared duck pairs wonderfully with the fall and winter vegetables, like squash and dark greens, which many of us grow right in our garden. When served with wild rice cakes, this unbelievably tasty and equally as healthy meal will quickly become one of your family’s favorites. Autumn is among us. With the leaves changing colors and the temps starting to cool off, there is nothing better than sitting down with the family to eat a nice hardy yet healthy meal. Seared Duck w/ Wild Rice Cakes Prep Time: 40 minutes Cook Time: 2 hours Yield: 6 servings Difficulty: Easy Ingredients – Wild Rice Cake 4 ½ cups water (devided) 1 cup Basmati rice 1 cup wild rice 2 teaspoons (kosher or sea) salt 1 tablespoon olive oil 3 tablespoons butter (unsalted) 1 small onion, minced 1 clove garlic, minced 1 cup grated Asiago cheese 6 large eggs Ingredients – Duck Breast 1/2 pound bacon, diced 1 medium white onion, thinly sliced 3 cloves garlic thinly sliced 1 small butternut squash, peeled and cut into medium dice 1 shallot, thinly sliced 3 boneless duck breasts, about 1 pound each 1/4 teaspoon ground cinnamon 20 ounce fresh spinach (bagged ok) Instructions Preheat oven to 350:°F For rice cakes: Combine Basmati rice, 2 cups water and 1 tablespoon salt in a medium Swiss Diamond saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes or until rice is tender and liquid is evaporated. Spread on a cookie sheet to cool. Combine wild rice, 2 1/2 cups water and 1 tablespoon salt in a large Swiss Diamond saucepan. Bring to a boil, reduce heat to low, cover and simmer for 50-55 minutes or until rice is tender and liquid is evaporated. Spread on the same cookie sheet to cool. Heat olive oil and 1 tablespoon butter over in a small Swiss Diamond saucepan over medium-low heat. Once warm, add onions and garlic, cover and cook until onions are tender, but not brown stirring regularly. Transfer to a large bowl. Add cooled rice, Asiago cheese and eggs to the bowl. Stir to combine. Shape rice into balls using 2 tablespoons for each. They should hold their shape but not be dry. Flatten into pancakes about 3-4 inches across. Heat remaining 2 tablespoons butter in a large sauté pan over medium heat. Add pancakes and cook until browned and heated through, about 4 minutes per side. For duck breast: Heat large Swiss Diamond sauté pan over medium-high heat. Add bacon and brown, stirring consistently, about 5-7 minutes. Drain grease and save. Add half of sliced garlic and onions to the pan, cook until brown. Add squash to the pan, cook for 15-20 minutes or until caramelized, stirring occasionally. Sprinkle with ground cinnamon and season to taste with salt and pepper. Heat 1/2 teaspoon of bacon grease to large Swiss Diamond sauté pan and heat on medium. Add remaining sliced garlic and cook until brown. Add spinach and sauté until wilted. Heat another medium large Swiss Diamond sauté pan over medium-high heat. When hot, add all 3 duck breasts skin side down. Brown 6 to 8 minutes. Place pan in oven, 5 minutes. Remove duck breasts from pan and place on cutting board, skin side up, to rest 5 minutes. Slice each breast into 10 slices. To serve: Place a rice cake on each plate Top with sautéed spinach, caramelized squash Arrange 5 slices of duck on the top. Get creative with the garnish. We recommend orange peppers or crispy onions. What is your favorite fall recipe? Let us know in the comments.

Better Pumpkin Bread
Better Pumpkin Bread

For a great loaf, caramelize canned pumpkin puree on the stovetop to achieve rich flavor. Canned pumpkin often lends a raw, metallic flavor to pumpkin bread; to prevent this, cook the down the pumpkin with spices to enhance its natural flavor. Use this pumpkin base to make pumpkin bread that’s neither too dense nor too cakey, boasting a not-too-sweet pumpkin flavor and enhanced (rather than obscured) by the right spices. Better Pumpkin Bread Prep Time: 30 minutes Cook Time: 45 minutes Yield: 2 loaves Servings: 12 Ingredients – Cinnamon Crumble Topping 5 tablespoons packed light brown sugar 1 tablespoon all-purpose flour 1 tablespoon unsalted butter, softened 1 teaspoon ground cinnamon 1/8 teaspoon salt Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside. Ingredients – Better Pumpkin Bread 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 (15-oz.) can unsweetened pumpkin puree 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 cup granulated sugar 1 cup packed light brown sugar 1/2 cup vegetable oil 4 ounces cream cheese, cut into 12 pieces 4 large eggs 1/4 cup milk 2 teaspoons white vinegar 1 cup walnuts, toasted and chopped fine Preheat oven to 350 degrees. Grease two 9×5 loaf pans. In a large bowl, whisk together flour, baking powder, and baking soda. Set aside. In a small bowl or glass measuring cup, mix together the milk and vinegar. Let stand at least 5 minutes to make buttermilk. Preheat a large Swiss Diamond saucepan over medium heat. Add pumpkin puree, salt, cinnamon, nutmeg, and cloves. Cook, stirring frequently, until reduced to 1 1/2 cups (approx. 6 to 8 minutes). Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 40 to 50 minutes. Let breads cool in the pans for 20 minutes on a wire rack. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature. Adapted from Cooks Illustrated. What is YOUR favorite way to use pumpkin puree? Let us know in the comments!

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Banana Cinnamon Pancakes {Paleo}

Heather at Multiply Delicious, a certified Holistic Nutritionist and Paleo diet enthusiast, made this recipe just for Swiss Diamond! “I am a full believer in Swiss Diamond’s amazing cookware!” says Heather. “Once I got my hands on the product and got it in my own kitchen… it really is amazing! Their grill pan even got my husband in the kitchen cooking, which is something that does not happen very often!” See the full post here: http://www.multiplydelicious.com/thefood/2013/02/banana-cinnamon-pancakes-and-swiss-diamond-giveaway/   Banana Cinnamon Pancakes Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4-5 pancakes Servings: 2-4   For perfect pancakes, preheat a Swiss Diamond Double-Burner Griddle over medium heat. Heather says, “My favorite [Swiss Diamond product] happens to be the Double Burner Griddle, which I made these pancakes with. It is a fantastic alternative to messy electric griddles but with all of the benefits…” Prepare this delicious recipe as instructed on the Multiply Delicious blog. What is YOUR favorite kind of pancake? Let us know in the comments section below.

Classic Fall Chicken Pot Pie
Classic Fall Chicken Pot Pie

Like the best home cooking, chicken potpie comes with a big helping of love and nostalgia. This fall favorite has a buttery, flaky crust, and is a great way to feed the whole family. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Yield: 1 pie Servings: 4 Ingredients Filling 4 large boneless chicken thighs (about 3-4oz each) 2 tbsp. flour Salt Peper 1 tsp. canola oil 1 tbsp. unsalted butter 1 sprig thyme 1 sprig rosemary 2 cloves garlic (peeled and crushed) 1/2 cups chicken stock 2 celery stalks 1 large sweet potato (diced) 1/2 cup pearl onions 3/4 cup crimini mushrooms 1 cup kale (measure after cleaning and cutting the leaves into 1-inch tiles) Crust 2 c. flour 1 tsp. salt cold water 3/4 c. plus 2 tbsp. shortening 1 tbsp. butter Preparation Preheat Oven 350° F Chicken Cut Chicken into 1/2 inch cubes and toss to season with 1 tbsp. flour and salt and pepper to taste. Heat oil in a large Swiss Diamond skillet over medium-low heat, cook thighs until brown and cooked through (adjusting heat when needed). Remove from skillet onto a paper towel lined plate. Pan Gravy Let the skillet cool slightly, reduce heat, and add butter until melted. Add thyme, rosemary, and garlic until begining to brown and aromatic. Slowly whisk in remaining flour, whisking constantly so the mixture forms a paste without burning, about 2 minutes. Remove from heat. Slowly whisk in warm chicken stock until mixture is smooth and glaze-like. (The slower you add the broth the easier it will be to get smooth) Season with salt and pepper, and set aside to thicken. Vegetables In a sauté panover medium-low heat, add celery, sweet potato and pearl onions, and season again with salt and pepper. Sauté until the potatos are soft (about 7 minutes), then add mushrooms until slightly crisp (about 3 minutes), finally adding kale, sautéing until tender (about 1-2 minutes). Remove from heat. Add set aside chicken to vegetables along with pan gravy and stir. Transfer to prepaired 9-inch pie plate and cover with crust (see below). Crust Combine flour and salt in large bowl; cut in shortening until mixture is uniform and cumb like. (Using a pastry blender or fork will make this easier). Mix in enough cold water until flour is moistened and mixture is dough like. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate (up to 24 hrs). Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides trying not to create holes. Trim crust to 1/2 inch from edge of pan; fill with chicken filling. Roll out the other ball, into an 11-inch cirlce and place ontop of the chicken mixture. Trim, seal and crimp or flute edges. Brush with butter. Place pie pan on a cookie sheet and bake in preheated 350:°F oven for 30-40 minutes minutes or until hot all the way through and golden-brown on the top. Cool slightly and serve.

Whipped Chocolate Ganache Recipe
Chocolate Ganache Frosting

A simple chocolate ganache, made with just two ingredients, is the perfect topping for yellow cupcakes. Sophisticated enough for parental palates, it is also a crowd-pleaser with the kids! Prep Time: 5 minutes Rest Time: 1 hour Cook Time: 40 minutes Yield: Approx. 2.5 cups Servings: 12 Ingredients 1 cup heavy cream 8 ounces semisweet chocolate, chopped Preparation Bake 12 cupcakes according to package directions until tops are pale gold and toothpick or skewer inserted into center comes out clean. Cool cupcakes on a wire rack to room temperature, about 45 minutes. QUICK TIP: Use a skewer or paring knife to lift cupcakes from the baking tin and transfer to wire rack. Slowly bring the cream to a boil in a Swiss Diamond saucepan. Use medium heat, not high heat, to prevent scorching. Place the chocolate in a medium bowl and carefully pour the boiling cream over it. Cover with aluminum foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour. Transfer the cooled chocolate mixture to the bowl of your standing mixer. Use the mixer’s whisk attachment to whip the ganache at medium speed until fluffy and mousse-like, about 1 minute. Continue whipping until it forms medium-stiff peaks, approx. 1 more minute. Spread 2 to 3 generous tablespoons Whipped Chocolate Ganache on top of each cooled cupcake; serve. Adapted from America’s Test Kitchen.

Swiss Diamond Blueberry Lemon Pancakes Recipe
Blueberry Lemon Pancakes

Using a mixture of whole wheat and white flour gives these pancakes a nutritional boost without making them too dense. Homemade no-sugar-added Blueberry Compote makes the perfect topping!   Blueberry Lemon Pancakes Prep Time: 10 minutes Cook Time: 10 minutes Yield: 12 small pancakes Servings: 4   Ingredients – Homemade Blueberry Compote 2 cups fresh blueberries 2 tablespoons lemon juice 1 cup frozen 100% fruit juice concentrate (apple, grape or peach) 1/2 cup water Directions: Gently crush blueberries in a Swiss Diamond saucepan with the back of a spoon or potato masher. Add lemon juice, fruit juice concentrate and water. Bring to a boil. Reduce heat and simmer until it reaches desired consistency.   Ingredients – Blueberry Lemon Pancakes 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1 tablespoon baking powder 2 tablespoons sugar Zest of 1 lemon 1/2 teaspoon salt 1 large egg 2 tablespoons vegetable oil 1 cup milk 1 tablespoon freshly squeezed lemon juice 8 ounces fresh blueberries 2 teaspoons cinnamon Directions: Preheat a Swiss Diamond plett pan over low heat. In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Add the egg, milk and oil. Stir together until just combined – a few lumps are okay. Do not over-mix, as this will make the pancakes tough. Fold in the lemon juice and blueberries. Add cinnamon to taste. Fill each well in the Plett pan with approx. 1/4 cup of batter. Cook until browned. Gently flip if desired. Serve with warm blueberry compote. Adapted from the Pastry Affair blog. http://www.pastryaffair.com/blog/blueberry-lemon-pancakes.html   What is YOUR favorite kind of pancake? Let us know in the comments section below.

Vegetarian Frittata With Smoky Goat Cheese
Herbed Vegetable Frittata with Smoky Goat Cheese {Vegetarian}

Looking for a great Vegetarian recipe the whole family will love? Help them fall in love with meatless meals with this Herbed Vegetable Frittata with Smoky Goat Cheese. They will be begging for more vegetarian meals soon after they taste this one. Herbed Vegetable Frittata with Smoky Goat Cheese Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 wedges Servings: 4 Ingredients 2 T. smoky paprika 4 oz. log of goat cheese 6 eggs + 3 egg whites 1/3 cup minced fresh herbs (chive, basil, thyme, parsley) 1/2 t. salt 1 red pepper 1 T. and 1 t. oil 1 leek, cleaned and diced 2 cups baby spinach, chopped 2 cloves garlic, minced Directions Preheat oven to 375°F. . Pour smoky paprika onto a piece of parchment paper. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside. In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside. Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes. Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices. Heat a Swiss Diamond fry panover medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes. Add the garlic and spinach and sauté 1 more minute. Remove to a bowl. Brush the pan with 1 t. canola oil – be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture. Cook until outside of the frittata is set and middle is a bit wobbly. Place the fry pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown. Slide onto a cutting board, cut into 6 wedges and enjoy! Recipe by: Chef Kendra Peterson This meal is great for convincing that special person that eating Meatless is not only “OK” but “Awesome”!

Lentil Stew
Lentil and Sweet Pepper Stew {Vegetarian}

Vegetarian recipes don’t have to be boring or flavorless. Transition to eating a healthy vegetarian meal once a week with easy, delicious recipes like this Lentil and Sweet Pepper Stew. Soon, Meatless Monday will be your favorite day of the week! Lentil and Sweet Pepper Stew Prep Time: 20 minutes Cook Time: 20 minutes Yield: 2 cups Servings: 2 Ingredients 1 cup lentils 1 parsley sprig, chopped 1/2 bay leaf 1 cup vegetable broth 10 whole black peppercorns 2 tablespoons extra-virgin olive oil 1/4 cup finely diced red bell pepper 1/8 cup finely diced carrot 1/8 cup finely diced celery 1/8 cup finely chopped onion 1 garlic clove, chopped Directions Simmer lentils with parsley, bay leaf, and broth in a Swiss Diamond square saute pan, uncovered, until tender, 20 to 30 minutes. Remove into a dish and discard bay leaf. While lentils are cooking, coarsely grind peppercorns using a mortar and pestle or electric coffee/spice grinder. Grinding the peppercorns immediately before using adds a depth of flavor to the stew. QUICK TIP: If you don’t have these grinding tools at home, place the peppercorns in a shallow coffee cup and use a heavy glass spice bottle or the end of a rolling pin to crush them! (via America’s Test Kitchen). After the lentils are removed, heat 1 tablespoon oil in the saute pan over medium heat. When the oil is hot but not smoking, add the bell pepper and cook, stirring, until golden, about 5 minutes. Add spices and cook, stirring, 1 minute. Add carrot, celery, onion, garlic, and remaining tablespoon of oil and cook, stirring, until carrot is tender, about 8 minutes. Stir in lentil mixture. Add water or vegetable broth as needed to reach desired consistency. Heat until warmed through and serve immediately. Do you eat lentils? Why or why not?

Crepe
Whole Grain Crepes with Orange Flecked Strawberries {Gluten-Free}

For those living with Celiac Disease or gluten intolerance, eating a gluten-free diet is necessity. But eliminating gluten from your diet doesn’t mean giving up delicious foods like crepes and pancakes! This recipe from Chicago gluten-free chef Kendra Peterson is a simple way for anyone to enjoy a breakfast classic. Whole Grain Gluten-Free Crepes with Orange Flecked Strawberries Prep Time: 15 minutes Wait Time: 1 hour Cook Time: 15 minutes Yield: 16 crepes Servings: 8-16 INGREDIENTS: Crepes 50 grams buckwheat flour 44 grams each of: almond meal, sorghum flour, sweet brown rice flour 30 grams tapioca starch 1/2 t. fine sea salt 2 T. organic cane sugar 3 large eggs 1 c. milk* 1 c. water Butter for the pan, if desired for flavor *You may use water instead of the milk if you have a dairy or casein allergy INGREDIENTS: Orange Flecked Strawberries 2 c. sliced strawberries 3 T. organic cane sugar 1 t. vanilla Zest from 1/2 orange Fresh whipped cream DIRECTIONS In a large bowl, mix together the buckwheat flour, almond meal, sorghum flour, sweet brown rice flour, tapioca starch, sea salt and cane sugar. In a small bowl, whisk the eggs just until combined. Add to the bowl of flours. Slowly add the 1 c. milk and 1 c. water, whisking the whole time until you get a nice smooth batter. Now cover the bowl and set in the fridge for one hour. Meanwhile, prepare the strawberries by mixing them with the sugar, vanilla and orange zest in a small bowl and set aside. When ready to make the crepes, pull out your Swiss Diamond crepe pan and place over medium-high heat. Brush with a little bit of melted butter for flavor, if desired. Preheat the oven to 90°C (200°F). Dip a crepe ladle or measuring cup into the batter and pour into the middle of the hot pan, quickly rotating your wrist so the batter moves all around the pan. Cook 30 seconds to 1 minute on the first side, until lightly bubbling, and gently flip to cook the other side another 30 seconds. Slide out onto a plate and place in the oven to keep warm while you prepare the remaining crepes. Continue pouring and swirling batter until you have used it all up and have a beautiful stack of crepes. Place some orange-flecked strawberries and fresh whipped cream in the center of each crepe. Fold the edges of the crepe over the filling and serve immediately. Original recipe: Chef Kendra Peterson of Drizzle Kitchen What is your favorite crepe filling? Let us know in the comments!

Barley
Creamy Tomato Barley {Vegetarian}

Trying to incorporate more whole grains into your diet – without sacrificing flavor? This recipe for Creamy Tomato Barley is both healthy and delicious! Serve it as a side dish with your favorite meal, or double the portion size for an easy vegetarian main course. Why eat barley? Barley is a whole grain – high in both fiber and protein. It contains both soluble and insoluble fiber, which the FDA claims have numerous health benefits. Soluble fiber can reduce the risk of coronary heart disease and lower cholesterol, while insoluble fiber reduces the risk of Type 2 diabetes and colon cancer. Quick-cook barley can be substituted in most recipes, like the one below. It is just as healthy, yet takes only a few minutes to cook! Creamy Tomato Barley Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 cups Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups quick-cook barley 1 can (28 oz.) diced tomatoes, drained 1 cup dry white wine 2 1/2 cups water 8 cups mustard green leaves or spinach, torn into pieces 2 ounces Brie (rind removed), cut into small pieces 1/2 cup grated Parmesan (2 oz.) Directions Heat the oil in a Swiss Diamond sauteuse over medium heat. When the oil is warm, add the onion, salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add the barley, tomatoes, wine and water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes. Add the mustard greens, Brie, and ¼ cup of the Parmesan. Cook, stirring occasionally, until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan. Adapted from Real Simple magazine. Original recipe: Kate Merker. Have you tried quick-cook barley? Do you like it? Let us know in the comments!

Omelet
Cheddar Kale Omelet {Gluten-Free}

Celebrate the long summer mornings with an easy gourmet breakfast, like these Cheddar Kale Omelets from Sumptuous Spoonfuls. She uses a surprising secret ingredient to make light, fluffy eggs: “The secret to a good, fluffy omelet is to add a little water, [one] spoonful for each egg. Everyone thinks you should add milk, but water works SO much better.” Cheddar Kale Omelet with Bacon Prep Time: 15 minutes Cook Time: 15 minutes Yield: 1 omelet Servings: 1 Ingredients 1/4 cup red onion 1 large rib kale (about 2 cups, lightly packed) 1 teaspoon olive oil 1 strip lean bacon 2 eggs 2 spoonfuls of water Red robin seasoning or your favorite seasoned salt Freshly ground black pepper 1/2 cup shredded Havarti cheese 1/2 cup shredded sharp cheddar cheese Instructions Toss the kale with the red onion and olive oil. Let set for a few minutes while you gather the rest of the ingredients. Heat a Swiss Diamond crepe pan over medium heat and cook the bacon until crispy. Move the bacon to a clean towel, cover, and squeeze gently to remove excess fat. Chop the bacon into small bits. Add the kale and onion to the pan and saute for about 5 – 10 minutes or until the onion is soft and the kale has changed color from a flat dark green to an intense shiny green. Remove from heat and set aside. Wipe off the crepe pan to remove excess grease. In a small bowl, whisk the eggs with two spoonfuls of water until the white is fully mixed in. Sprinkle with seasoning and pepper and whisk a little longer. Gently reheat the pan until warm. Pour the eggs in, and then sprinkle with the kale mixture, the bacon, and then the cheeses. Cook until the cheese is melted and the eggs are mostly set. With a spatula, flip half of the omelet over onto the other side and let cook for just a couple minutes longer to finish cooking the eggs. Slide the omelet onto a plate and serve immediately. See the full post on Sumptuous Spoonfuls What is your favorite summer breakfast recipe? Let us know in the comments!