Cooking recipes from "Treks & Bites" - page 12

Chilaquiles with Green Tomatillo Salsa

Broccolini Salad with Turkey Bacon and Sharp Cheddar

We have always loved broccoli salad, but you don’t seem to find it in too many places.

Cinnamon Roll Knots

Carrot Zucchini Chocolate Spice Cake

We use Dutch Processed cocoa powder for a lot of our baking for two reasons: the first is that we love the rich flavor and darker color better than natural cocoa powder, and the second is the smell is outrageously good.

Morning Glory Muffins

Chocolate Pots de Crème

We use dark or bittersweet chocolate chips for this recipe and lately, we’ve been using a mixture of half 60% cacao and half 72% cacao.

Almond Scones with Berry Icing

We find that the best way to get the berry juice, is to simply thaw out about 1 cup of frozen berries in a strainer placed over a bowl, and as they thaw, the juices will drip into the bowl.

Roasted Mushroom Ricotta Bake

When we came up with this recipe, we had just been given a big basket of garden-fresh tomatoes from a friend, but we've since made it with cherry tomatoes from our local grocer as well.

Mixed Berry Brown Sugar Crisp

We used four different kinds of fresh berries: raspberries, blackberries, blueberries, and some of our frozen huckleberries.

Baked Chicken Breast with Goat Cheese and Tarragon-Watercress Vinaigrette

Chimichurri Sauce

German Chocolate Cupcakes

This cake keeps really well in the refrigerator for a couple of weeks, but it tastes best if you take it out of the refrigerator about 15 minutes before serving it because the flavors are more pronounced at room temp.

Maple Pecan Date Bars

Chicken Empanadas with Cilantro Lime Dipping Sauce

Homemade Ricotta Cheese

Strawberry Curd Mousse Parfaits

If you love strawberries, and it is, after all, strawberry season, this dessert might be just your ticket! This beautiful parfait is made with alternating layers of strawberry curd mousse, strawberry curd, and fresh pureed strawberries.

Roasted Mushroom Toasts with Ricotta & Gruyere

The number of pieces this recipe serves all depends upon the type of bread you use.

Double Chocolate Toasted Pecan Cookies

The little twist of the sea salt grinder really brings out the flavor in these cookies.

Quinoa Cucumber Breakfast Bowl

This is another dish inspired by Melissa, chef at The Bentwood Inn.

Lemon-Lime Bars

These lemon-lime bars are a fun twist on traditional lemon bars with the combination of freshly squeezed lime and lemon juice! We actually like them better than straight lemon bars, which are hard to beat! These bars store well in the refrigerator for.