Tuesday, September 29, 2015

Food Recipe of the Day: Lasagna

Used in this Recipe:



- 1 pound ground beef (90% lean)
- 3/4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups 4% small-curd cottage cheese
- 8 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lb lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 cups shredded mozzarella cheese, divided


  1. In a Swiss Diamond HD 10" Fry Pan, cook beef and sausage over medium heat until no longer pink; crumble and drain.
  2. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
  3. Meanwhile; in a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
  4. Preheat oven to 375°
  5. Once the sauce is finished cooking, spread 1 cup of meat sauce in a Swiss Diamond HD Roasting pan, 12.5" x 10" ungreased
  6. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, and repeat until you are out of noodles (about 4 layers)
  7. Top with meat sauce and mozzarella (dish will be full).
  8. Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through.
  9. Let stand for 15 minutes before cutting.

Drink Recipe of the Day: Red Velvet Frappe

Red Velvet Frappe
Used in this Recipe:

Red Velvet Frappe


- 16 oz beverage:
- 2 scoops Big Train Kona Mocha powder
- 1 oz DaVinci Gourmet Red Velvet syrup
- 4 oz water
- 12 oz ice

Add ingredients into blender in order, blend till smooth, pour into cup and serve

Thursday, September 24, 2015

Food Recipe of the Day: Southwestern Succotash

Southwestern Succotash
Succotash is an old-time side dish, and in its simplest form is just lima beans and corn simmered in a saucepan.

Used in this Recipe:

Southwestern Succotash


- 1 tablespoon olive or vegetable oil
- 1 shallot, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 2 small zucchini, diced
- 2 yellow squash, diced
- 1 10-ounce package frozen baby lima beans, defrosted
- 2 ears grilled corn, kernels removed, or 1 cup frozen corn, defrosted
- 1/2 red bell pepper, diced
- Sea salt and freshly ground black pepper, to taste


Heat oil on medium-high in a large sauté pan. Add shallots, cumin, zucchini, squash and lima beans and sauté until the vegetables begin to get tender, about 3 minutes. Add the corn and red bell pepper, and sauté about 3 minutes more. Season to taste with the salt and black pepper and serve.

Drink Recipe of the Day: Blended Cherry Frappe

Blended Cherry Frappe
If you love cherries (and why wouldn’t you) and love blended ice drinks then you’ll adore this cherry frappé recipe. Big Train’s Vanilla Smoothie mix is a delicious versatile base mix. (No Sugar Added option available too). Big Train’s mixes generally just require water. But feel free to add milk or milk alternatives for that extra creamy taste, especially to something like this cherry-licious frappé recipe. You had better hope your taste buds are ready to enjoy something awesome!

Used in this Recipe:

- 1 ½ scoops Big Train Vanilla Smoothie Mix
- 4 maraschino cherries
- 5 ounces milk
- 12 ounces ice


  1. Add all ingredients into the blender and blend until smooth.

Wednesday, September 23, 2015

Food Recipe of the Day: Best Brownies

Best Brownies
Step out of the box, and give this recipe a try. These rich, fudgy brownies are irresistible.
Used in this recipe:

Best Brownies


- 3⁄4 cup butter, softened or melted
- 2⁄3 cup semisweet chocolate chips
- 3 large eggs
- 1⁄2 cup cocoa powder
- 11⁄2 cups granulated sugar
- 1 tsp vanilla extract
- 7⁄8 cup all-purpose flour

  1. Preheat oven to 350°F.
  2. Add butter and chocolate chips to WildSide+ jar and secure lid.
  3. Select "Batters" or blend on Medium Low (speed 3 or 4) for 30 seconds.
  4. Add eggs, cocoa, sugar, and vanilla to jar and secure lid. Press "Pulse" 3–5 times.
  5. Add flour and secure lid. Pulse 3–5 times, and use spatula to scrape down sides of jar.
  6. Pour into greased 9"x9" or 11"x7" pan. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean.

Tuesday, September 22, 2015

Drink Recipe of the Day: Apple Pie Smoothie

Apple Pie Smoothie
Get the apple pie taste without the time and prep work (and with much fewer calories!) with this dessert smoothie.

Used in this Recipe:

- 2 large apples, cored & quartered
- 1 cup unsweetened almond milk
- 1 tsp ground cinnamon
- 1⁄8 tsp ground nutmeg
- 1⁄8 tsp ground ginger
- 1⁄16 tsp ground cloves
- 1 frozen banana, quartered
- 1 cup ice cubes
- 2 pitted dates, or 1-2 tsp honey (optional)

  1. Add ingredients to WildSide+ or FourSide jar in order listed and secure lid. 
  2. Blend on "Smoothie" cycle or on a Medium speed for 50-60 seconds. 
  3. Garnish with whipped cream and sprinkled ground cinnamon.

Food Recipe of the Day: Wild Mushroom and Pea Fricassee

Wild Mushroom and Pea Fricassee
A wild mushroom fricassee is a wonderful seasonal side dish or garnish. Use whatever variety of mushrooms are available. When fresh peas are not in season, substitute peeled and blanched pearl onions. Serve as a bed of vegetables under some creamy scrambled eggs or a piece of fish, or alongside roasted meat.

Used in this Recipe:

- 1 cup fresh peas
- 2 tablespoons (1 ounce) unsalted butter
- 1 clove garlic, cut in half lengthwise
- 2 cups mixed wild mushrooms (such as shiitakes, chanterelles, morels) cleaned and cut into like size pieces
- 1 sprig of thyme
- Chicken stock, vegetable stock or water


Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain the peas on paper towels, then set aside.

Melt the butter in a Copper-Core sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (such as shiitakes) and thyme. Saute for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (such as morels). Saute another minute and finely add the softer textured mushrooms (such as chanterelles). Saute another 2 or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm. Just before serving, stir in the peas to heat through. Serve as a garnish or side dish.

Thursday, September 17, 2015

Drink Recipe of the Day: Skinny Peach Berry Smoothie

Skinny Peach Berry Smoothie
This non-green smoothie (with greens) tastes just like one you could purchase at a smoothie shop without the hefty price tag.

Used in this Recipe:

Skinny Peach Berry Smoothie


- 1 cup unsweetened almond milk
- 1⁄2 banana
- 1⁄2 cup fresh spinach
- 1⁄2 cup fresh kale, trimmed
- 1 medium fresh peach, halved and pitted
- 1 cup frozen mixed berries
- 11⁄2 cups ice cubes
- 1 tsp stevia (or sweetener of your choice)

  1. Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.
  2. Blend on "Smoothie" cycle or blend on a Medium speed for 50-60 seconds.

Food Recipe of the Day: Lightened up Egg's Benedict

Lightened up Egg's Benedict
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.

Used in this Recipe:

- tablespoon butter
- 1/2 tablespoon flour
- 1/4 cup chicken broth
- 2 large egg yolks
- 1 tablespoon lemon juice
- 1/2 pound asparagus, trimmed
- 1 tablespoon olive oil
- 2 ounces turkey Canadian bacon (approx. 8 slices)
- 4 eggs
- Salt and pepper

  1. 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.
  2. 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.
  3. 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.
  4. Slowly whisk in the chicken broth. Bring to a boil and cook 1 minute.
  5. 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.
  6. Return to heat and slowly add lemon juice, whisking constantly until smooth and combined. Season with salt and pepper to taste.
  7. Place warm Canadian bacon and asparagus on a whole wheat English muffin half. Top with a fried egg and Hollandaise sauce.

Friday, September 11, 2015

Food Recipe of the Day: Lobster Rolls

Lobster Rolls
The recipe for this New England favorite comes to us fromCoastal Living magazine. These yummy Lobster Rolls are prepared with a creamy blend of mayonnaise, fresh lemon juice, curry and a variety of fresh herbs - all served atop toasted brioche rolls. Serves 8.

Used in this Recipe:

- 1 cup mayonnaise
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 1/8 teaspoon curry powder
- 2 tablespoons fresh lemon juice
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 1 1/2 pounds cooked lobster meat, cut into bite-size pieces (about 4 [1 1/2-pound] lobsters)
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 (6-inch) brioche rolls, ciabatta rolls, or French baguette pieces
- 2 to 3 tablespoons butter, softened
- 1/8 teaspoon cayenne pepper
- Garnishes: fresh celery leaves, parsley leaves, tarragon leaves, and dill sprigs

Preheat broiler. Combine first 5 ingredients in a large bowl. Stir in celery, onion, and lobster meat. Season with salt and black pepper to taste.

Cut wedges out of center of bread. Spread with butter, and broil 1 minute or until toasted.

Divide lobster mixture among rolls; sprinkle with cayenne pepper. Garnish, if desired.

Tuesday, September 8, 2015

Drink Recipe of the Day: Going Green Smoothie

Going Green Smoothie

Used in this Recipe:

Going Green Smoothie


- 1/3 cup (80 ml) ice cubes
- 1/3 cup (55 g) pineapple chunks
- 1/4 ripe banana, peeled, halved
- 1 cup (30 g) fresh spinach, packed
- 1/2 cup (75 g) green grapes
- 1/4 cup (60 ml) water

  1. Place all ingredients into the Vitamix 20-ounce container in the order listed and secure blade.
  2. Turn the dial to 1 and slowly increase speed to 10.
  3. Blend for 25 to 30 seconds or until desired consistency is reached.

Food Recipe of the Day: Gingersnap Cookies

Gingersnap Cookies
There may not be a spice as festive as ginger, and what better than incorporating it into a cookie

Used in this Recipe:

- 1 cup (120 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 Tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup (60 ml) molasses
- 1 cup (200 g) granulated sugar
- 3/4 cup (130 g) margarine
- 1/3 cup (67 g) cinnamon sugar

  1. Heat the oven to 350°F (180°C).
  2. In a bowl, combine flours, ginger, baking soda, ground cinnamon, and salt. Set aside.
  3. Place egg, molasses, sugar, and margarine into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 15 seconds.
  7. Add the liquid mixture from the Vitamix container to the bowl with the dry ingredients and stir to incorporate. Chill the dough for 30 minutes.
  8. Using a #40 scoop, scoop dough and roll into a 1-inch (2.5 cm) ball between your hands. Roll each ball in the ground cinnamon sugar and place 2 inches (5 cm) apart on an ungreased baking sheet.
  9. Bake for 10 to 12 minutes until the tops are rounded and slightly cracked.

Thursday, September 3, 2015

Food Recipe of the Day: Cast Iron Pizza

Cast Iron Pizza
This recipe makes 2 pizzas and each pizza is two servings.

Used in this recipe:

Cast Iron Pizza


- 1 Spanish onion, diced
- 2 tablespoons butter
- Kosher salt to taste
- 1 (28-ounce) can whole peeled tomatoes, or 2 pounds Roma tomatoes
- 1 bunch fresh oregano or 1 tablespoon dried oregano
- 2 bay leaves
- 1 recipe bread dough
- 2 plum tomatoes, stem ends removed, cut into 1/4-inch slices and salted
- 8 ounces grated mozzarella, divided
- Olive oil
- 1/2 cup basil, cut into chiffonade
- 2 ounces sliced salami


Preheat oven to 450 F. Place the skillets into the oven and heat 30–40 minutes before making pizza.

While the skillets are heating, make the tomato sauce. Saute the onion in the butter over medium heat. Add salt to taste.

In a blender, puree the tomatoes (if using fresh tomatoes, roast them at 425 F for 20 minutes, then blend). Add to the onions and bring to a simmer. Reduce heat to low. Add oregano and bay leaves. Cook 1 hour. Be sure to remove the bay leaves when the sauce is finished cooking.

After the dough has risen, knead it and divide into three equal pieces. Wrap and freeze any dough you won’t be using.

Stretch or roll the remaining dough into two 6-inch disks, cover with a towel and let rest 10 minutes. After this second rising, stretch or roll the dough into two 12-inch pizza crusts.

Remove the skillet from the oven and place a crust in it, stretching the dough to cover the bottom of the pan if necessary.

For pizza margherita, spread the sliced plum tomatoes across the dough, leaving a 1-inch rim. Cover with half the mozzarella. Lightly brush the rim of the crust with olive oil for a nice golden finish.

Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove the pizza to a cutting board and top with the basil. Cut into 4 or 6 pieces.

For salami pizza, place remaining dough in the skillet. Spread pizza sauce on the dough, leaving a 1-inch rim. There will be sauce left over, but you can freeze it for later use. Spread most of the cheese over the sauce, then cover with salami slices. Sprinkle with the rest of the cheese.

Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove pizza to a cutting board and cut into 4 or 6 pieces.

Drink Recipe of the Day: Four Fruit Smoothie

Four Fruit Smoothie
Used in this recipe:

Four Fruit Smoothie


- 2 medium orange, about 12 ounces, whole, peeled but with pith intact
- 2 one-inch thick slice pineapple with core, peeled
- 1 banana, peeled
- 6 whole strawberries with green tops, 4 ounces
- 4 Tablespoons agave nectar
- 1 cup water
- 2 cup ice cubes

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds, or until desired consistency is reached.

Wednesday, September 2, 2015

Food Recipe of the Day: Fish Vermicelli with Dill and Pineapple Anchovy Sauce

Fish Vermicelli with Dill and Pineapple Anchovy Sauce
Used in this Recipe:

Fish Vermicelli with Dill and Pineapple Anchovy Sauce


for the fish
- 1 1/2 pounds skinless fish fillet (cod or bass*)
- 1 cup canola oil
- 1/4 cup fish sauce
- 1 teaspoon turmeric powder
- 6 cups cooked rice stick vermicelli noodles
- 1 cup fresh dill, picked, large stems removed
- 1 1/2 cups green onion, 2-inch julienne
- 4 tablespoons peanuts, roasted, chopped

for the pineapple anchovy sauce
- 1/4 cup anchovy paste
- 1/2 cup fresh pineapple, diced
- 2 garlic cloves
- 1 - 2 Thai chilies
- 2 teaspoons fresh lime juice
- 2 teaspoons sugar


Remove bones from fish. Slice fish into pieces 1/4-inch thick x 2 1/2-inch long x 2-inch wide.

Whisk together canola oil, fish sauce and turmeric powder. Place fish in marinade. Let it marinate for 5 minutes, but no more than 10 minutes.

For the Pineapple-Anchovy Sauce
Combine anchovy paste, pineapple, garlic, Thai chilies, lime juice and sugar in a blender. Blend until smooth. Taste and adjust seasoning with Thai chilies, sugar and lime juice.

For serving
Cook rice noodles according to package directions. Divide noodles among four serving plates. Set aside.

Heat the 12" nonstick shallow fry pan on medium-high heat. Add half of the fish to the pan and turn heat down to medium. Cook about 30 seconds. Using a fish spatula, carefully turn fish pieces over and cook about 30 seconds more. Add half the dill and green onion. Saute about 20 seconds or until greens are wilted. Carefully place fish and greens over two plates of vermicelli. Repeat with remaining fish.

Drizzle 1 - 2 tablespoons of pineapple-anchovy sauce over fish and noodles. Garnish with 1 tablespoon of chopped peanuts. Serve immediately

Drink Recipe of the Day: Iced Red Velvet Mocha

Iced Red Velvet Mocha
This is a fun drink that can be made right in the cup and drank right away.

Used in this Recipe:

Iced Red Velvet Mocha


- 2 1/2 oz of steamed milk or hot water
- 1 1/2 oz of espresso
- 1 1/2 scoops of Cappuccine Red Velvet Frappe Mix
- 4 oz of cold milk
- ice

  1. Add the steamed milk, espresso and Red Velvet Mix together in a cup and stir until the mix is dissolved.
  2. Poor in the cold milk.
  3. Fill with ice and top with whipped cream and chocolet shavings or chips