Coconut Pecan Coffee Cake
Coconut and pecan put a delicious spin on classic coffee cake. It’s perfect alone or paired with a warm morning beverage that will satisfy every time.
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Easy
Grandma’s Stuffed Artichokes with a Lemon Beurre Blanc
No one cooks stuffed artichokes better than Italian grandmothers. This recipe was modified from my own grandmother’s recipe. Using Wolf’s Convection Steam Oven makes steaming artichokes to perfect tenderness a breeze. Stuffed artichokes are perfect for sharing as an appetizer or side dish and will be sure to impress!
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Green Goddess Dip
We have all been guilty of buying a bunch of herbs for a recipe and always have so much leftover. This is such a simple way to use up those extra herbs in fridge. Everything gets thrown into blender simple as that! Leave in fridge up to three days.
Lemon-Ricotta Pancakes
Spring is in the air with these light and airy lemon-flavored pancakes! This Simple and quick recipe that will sure to please anyone. Adding ricotta in the pancakes keeps them super moist. You can serve these with warmed syrup or some macerated berries. We like to add some fresh berries with a touch of sugar, lemon juice and zest for additional flavor. This recipe makes 12-14 pancakes.
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Cheesy Baked Spring Asparagus with a Lemon Panko Topping
This is one of my favorite Spring time side dishes which pairs beautifully with anything from hearty proteins such as pork, beef, lamb to lighter dishes like poultry, and even fish! This recipe is a quick and simple staple to have at home.
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Honey Glazed Carrots with Herbs de Provence
This recipe is a great simple and delicious way to start your spring! Herbs de Provence is a mix of thyme, rosemary, and lavender and can be found in most grocery stores, or you can even make your own!
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Mini Pumpkin Pies
*This recipe was adapted from Nestle’s Pumpkin Pie Recipe*
Chefs Note: I found over the years that this recipe works well and the result is perfect every time. It also lends itself to seasoning adjustments. I add an additional ¼ teaspoon of cloves and ¼ teaspoon of cinnamon when I want a more pronounced spice pie. For the whipped cream topping, I season it with cinnamon or ginger as it is whipped so that the end result has even more flavor. Alternatively, dust tops of whipped cream with cinnamon sugar, chopped pecans, or crystallized ginger.
Char Broiled Tomatoes
Lost on what to do with the last of the season tomatoes? How about char broiling them with your Wolf oven! These charbroiled plum tomatoes are a great way to end the tomato season. You can put them on a sandwich, eat with a cheese and charcuterie board, or blend them with your wolf blender for a simple delicious pizza or pasta sauce base.
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Stuffed Garlic Monkey Bread
This recipe is savory take on classic monkey bread that will be sure to impress your friends and family on any game day!
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Summer Tomato Bruschetta
Fresh tomatoes macerate with onion and basil and sit atop crispy baguette for a pop of summertime flavor
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Roasted Tomato Salsa
This is no ordinary salsa! Fresh tomatoes, onion and garlic are broiled to create depth of flavors that you can’t get in a jar of store-bought salsa. Use your Wolf blender to make this salsa chunky or smooth depending on your preference.
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Sweet Potato Cornbread
This take on cornbread adds in sweet fall flavors that will sure to have this side dish as a reoccurring fall favorite this season.
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