Treks & Bites177 recipes
Treks & Bites – The Crossroads Where Food Meets Travel!
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.
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.
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.
Curly Celery Salad with Blue Cheese & Toasted Pecans
There is something so great about the fresh taste of celery and usually, it is relegated to being a small ingredient in a larger dish, like an ingredient in soup or salad or even as a minor character in spicy chicken wings.
Mediterranean Farro Bowl
Bowls can be made in the style of many different types of cuisine from Thai or Indian to Mexican, Chinese, Greek, French, Italian and Mediterranean! And, the great thing is that you can add whatever you like.
Rustic Tomato-Basil Soup
This soup can be pureed with an immersion blender for a smooth, creamy soup, or left chunky for a more rustic soup with tasty bites of veggies.
