Treks & Bites394 recipes
Treks & Bites – The Crossroads Where Food Meets Travel!
Sun-dried Tomato, Kalamata Olive & Pesto Layered Cheese Spread
This recipe holds for quite a while, so if you make extra, you can store it in the refrigerator.
Sourdough Olive Bread
We follow the recipe from the Perfect Loaf for the ingredients and we stick exactly to the measurements provided because they really work.
Chimichurri, Feta n' Greens
Chimichurri is a deliciously fresh and zesty sauce of Latin American origins made from fresh herbs, chilies, garlic, olive oil, and vinegar.
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.
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.
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.
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.
