Treks & Bites78 recipes
Treks & Bites – The Crossroads Where Food Meets Travel!
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.
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.
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.
Healthy Almond-Flaxseed Turkey Schnitzel
My mother-in-law used to make turkey schnitzel for special family dinners and we all loved it.
Green Chili Goat Cheese Dip
You can easily adapt this recipe to your own heat tolerance by using more or less, hotter or milder, peppers in your rendition.
Iven's Red Wine Turkey Gravy
He does all of the usual stuff like incorporating the roasting juices, browning the pan drippings, and deglazing the pan to get every last yummy, browned bit of scraps to flavor the gravy.
Light and Fluffy (Gluten-free) Pumpkin Chiffon Pie
We also use pasteurized egg whites in place of fresh egg whites .