Treks & Bites – The Crossroads Where Food Meets Travel!
Apples, hollowed out and stuffed with an herb, chicken and cranberry stuffing, baked until golden brown.
Fresh figs, brown sugar, nonfat yogurt and fresh pomegranate juice create a deliciously light and tasty seasonal dessert.
Orange bell peppers, carved and stuffed with wild rice, arugula, shallots, mushrooms and goat cheese, all topped with a wheat germ, parmesan, walnut crust.
Quinoa, black beans, onions, garlic, millet, flax meal and lots of spices make up these delicious quinoa cakes or veggie burgers.
A delicious fall dessert made with apple filling and crumb topping on a pecan crust.
Dark chocolate cake, layered with chocolate cream cheese frosting and bits of toffee.
Double Chocolate Toasted Pecan Cookies envelop this luscious and beautiful Pistachio Ice Cream
Cheesecake made with both cream cheese and goat cheese, on a graham cracker crust, topped with your favorite seasonal berry compote.
Rich dark chocolate brownies on top of a crispy graham cracker crust and topped with roasted marshmallows and melted dark chocolate chips.
This recipe is made in three parts: the fruit filling; the crumb topping; and the crust.
Heat all ingredients in a saucepan over medium-low heat, until chocolate is melted.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.
We follow the recipe from the Perfect Loaf for the ingredients and we stick exactly to the measurements provided because they really work.
We have always loved broccoli salad, but you don’t seem to find it in too many places.