Falling for Fall
Falling For Fall… Fruits & Veggies By Chef Rachel Tribby, Executive Le Cordon Bleu Chef at Rosewood Ranch There is no better way to welcome autumn than to visit the clusters of warm-colored fruits and vegetables heaped in fragrant mounds at your local farmers’ market or grocer. The cooler air and change of leaves allows
Strawberry-Almond Feta Salad
It’s strawberry season! This salad is perfect for a light lunch served with whole wheat pita bread or a great addition to a picnic. Ingredients ½ c slivered almonds 1 clove garlic ½ t honey ½ t Dijon mustard 2 T raspberry vinegar (can sub and use all balsamic vinegar) 1 T balsamic vinegar 1
Open-Faced Autumn Sandwhich
Autumn is in full swing. Celebrate the flavors of the season with this delicious toasted sandwich. Ingredients 3 whole wheat ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread 2 tablespoons olive oil 6 tablespoons apple butter 4 tablespoons Dijon mustard 1 1/4 pounds Black Forest ham, thinly sliced (you can sub thinly sliced
Mini Pumpkin Bread
This month’s recipe is perfect for the upcoming holidays. It makes a great gift or a tasty snack for a cozy day at home. Ingredients Nonstick vegetable oil spray cups raw pumpkin seeds 3 ½ cups unbleached all purpose flour 2 teaspoons baking powder teaspoons baking soda 1 ½ teaspoons salt 1 ½ teaspoons ground
Holiday Recipes from Rosewood
Our gift to you this holiday is four fantastic holiday recipes from a soon-to-be released cookbook created by Chef Rachel and Director of Nutrition Services Megan Kniskern. Enjoy this sneak preview and these recipes! About the Cookbook It is important to have a trusted resource, like Rosewood, for wholesome food that nourishes our bodies and
Chocolate Fig Bites
Who doesn’t like something dipped in chocolate? The little hit of sea salt is the perfect contrast to the sweetness. Ingredients 3 cups (14 oz) dried Mission figs, coarsely chopped 2 Tablespoons unsalted creamy almond butter 2 Tablespoons water 1 cup dark chocolate chips 2 teaspoons vegetable oil ¾ teaspoons flaky sea salt (optional) Directions
Thank You, Shannon. I literally owe you and the rest of Rosewood my LIFE
I’m Alive Because Of Rosewood
