Horseradish Mustard

Horseradish Mustard

Horseradish Mustard | Country Dijon mustard, made with black and brown mustard seeds, can definitely clear the nostrils, if you know what I’m saying. So naturally we made this spicy condiment even spicier by introducing it to a 3,000 year oldaphrodisiac – horseradish. Look at us matchmakers! Horseradish Mustard   Print Prep Time 1 min…

Breakfast Risotto

Breakfast Risotto

Breakfast Risotto | It is my pleasure to be the first to introduce you to Breakfast Risotto. What?! Yup it’s exactly what it sounds like! We love the most important meal of the day so much that we fused it with a classic. Gently simmered saffron rice, with salty pancetta and cheese folded in. You…

Benedict Pot Pie

Benedict Pot Pie

Benedict Pot Pie | We’ve been Benjamin Buttoning it in the kitchen lately – making dinner for breakfast and breakfast for dinner. It’s crazy over here!  In our latest chapter (and after 5 mimosas), we took brunch up a notch with our take on baked pot pies stuffed with a creamy egg. And gravy. And…

Mussels in Coconut Barley

Curry Mussels in Coconut Barley

Curry Mussels in Coconut Barley | It’s time to dive into our favorite shellfish – Mussels! We went all fusion here. A little Asian flare with coconut milk, a French garlic mayo, even some Italian basil and hot Mexican habaneros. Get ready for a flavor bomb! Curry Mussels in Coconut Barley   Print Prep Time…

Pretzel Tuna Fish

Pretzel Tuna Fish

Pretzel Tuna Fish | I feel bad for tuna fish. It never gets credit for how good it is. Listen, I can see how canned fish can be a little off-putting, but most people just don’t give it a chance. If you buy quality tuna fish – in olive oil – you will have a…