Shaved Brussels Sprout Salad is full of crunch, color, and the best flavors. This salad is so easy to make! It feels special enough for any special meal and throughout the winter months.

The salad is packed with Brussels sprouts, baby bok choy, apples, cranberries/cherries, walnuts, pumpkin seeds, and more. It is the perfect side to cut the heaviness of rich main dishes.

Are Brussels Sprouts good for you? As a matter of fact, yes!

Brussels sprouts boast many nutrients, including vitamins K and C, and have been linked to several health benefits.

Ingredients for Shaved Brussels Sprout Salad

• Brussels sprouts – If you can, buy Brussels on the stalk (they have the most flavor)
• Walnuts and Pumpkin Seeds – (you can also substitute with pine nuts, pecans, or slivered almonds) 
• Dried cranberries and Cherries – Cranberries and Cherries add a nice tang, but golden raisins also work
• Granny Smith apple – Granny Smith apples add a nice punch of tart and sweet (you can also use Fuji or your favorite crisp apple)
• Blue Cheese – Blue Cheese adds a pungent flavor (feta cheese and shaved Parm/Romano are great options as well)
• Italian Parsley– adds more freshness to the salad

For the Salad Dressing

• Extra virgin olive oil – use the best quality oil you can get
• Fresh lemon juice – squeeze fresh lemon juice (avoid concentrate) 
• Apple cider vinegar – a little mustard goes a long way to add depth of flavor
• Minced garlic clove
• Salt & black pepper 
  
  Another recipe is the Holiday Citrus Salad, a delightful salad in the cooler months!

The post Shaved Brussels Sprout Salad appeared first on Laurie Bakke's Kitchen.

Below, you will find the New Products Alert! It is on the shelves and ready to go!

I hope you will take a look, run-down, and get those last gifts on your list!

1. Sicilia dipper is a savory herb blend that is perfect for dipping and seasoning. Its aromatic flavor is a blend of sweet spices, including thyme, oregano, garlic, onion, and bell pepper.

Add a teaspoon to your favorite extra virgin olive oil and serve with crusty bread. The great thing about the dippers is how versatile they are. You can use them in just about anything. They are great in marinades, salad dressings, rubs, sprinkled on salads, or with mayonnaise. Just add some imagination!

2. Extra Virgin Olive Oil pressed with Tuscan Herbs (basil, oregano, thyme, dill, and tarragon) is one of our most popular products. With just one taste, you will understand. It’s a simple ingredient with an incredible flavor.

It can be used as a marinade, mixed with vinegar, for salads, to dip bread, or over Italian pizza or pasta dishes.

3. This Grill Spice set comes with three smoked spices and three non-smoked spices in decorative packaging. These spices come from a single farm in South Africa that truly cares about the products they create. You will find every flavor possible when grilling all meats, seafood, fish, and vegetables!

Contains: – sweet & smokey BBQ – smoked garlic flakes – olive & rosemary salt – lemon pepper – chili flakes – smoked paprika

4. This Lemoncello vinegar has the distinctive and authentic taste of Limoncello, the well-known Italian lemon liquor. It is sweet (although it does not contain any added sugars), slightly bitter, rich, and aromatic, so close to the drink itself!

What is Limoncello?
Limoncello is a liquor produced mainly in Naples and the Amalfi Coast region. It is traditionally served chilled as an after-dinner “digestive.” The lemons used for this famous drink contain more essential oils than ordinary lemons, which lends it a particularly vivacious citrus note.

It is perfect for salad dressings, syrups, and desserts! Also, makes a delicious cocktail using sparkling water, Prosecco, and/or fruit juice!

5. This Cranberry Balsamic Vinegar boasts a balanced fruit flavor, blending acidity and sweetness seamlessly. Crafted from fresh cranberry juice and balsamic vinegar, it is a perfect addition to elevate your dishes.

Our delicious aged balsamic vinegar melds perfectly with the flavors of fresh-picked cranberries and warm, toasted walnuts. Try it on turkey, steak, chicken, pork, fish, and over salad. It pairs well with Tuscan Herb EVOO.

It is delicious in salads, marinating or glazing red meat, refreshing on ice cream and fresh fruit, and perfect for cocktails.

I am sharing my family’s tasty Brown Sugar Cookie recipe! I hope you will try the cookies and share the photos on Facebook and Instagram.

~Always, Laurie

The post New Products Alert! appeared first on Laurie Bakke's Kitchen.

I’ve been making my mother’s and grandmother’s Cornbread and Herb Stuffing for most of my adult life. After my husband and I moved from Chicago back to Hendersonville in 1992, I began hosting Thanksgiving for my parents, my children and husband, and friends.

While my siblings celebrated with their in-laws, my family carried on my parents’ traditional recipes—always including this cherished Cornbread and Herb Stuffing.

Here’s a photo comparing Mom’s handwritten recipe card with mine. She kept her recipe cards nicely written and organized, while I quickly jotted mine down on a notepad. Now, my daughter Megan and son Chris have modernized it, keeping their versions on a spreadsheet.

As you may have noticed, there are no instructions! I will explain how to make the Cornbread and Herb Stuffing step by step.

Let’s gather all the ingredients!

First, the most important is the Pepperidge Farm Herb Stuffing Mix. Second, Arnold’s Cornbread Stuffing Mix. I know the mixes are old-fashioned, but that is what we use. Of course, you need your loaf of wheat or white bread.

The produce is easy—celery, onions, and apples—but the most important thing is the butter, which I always have pounds on hand. The recipe calls for fresh and dried herbs, a few eggs, and pecans or walnuts.

You are ready to begin! Start the chopping. Our son, Chris, and I always do the stuffing together. Our daughter, Megan, is the gravy extraordinaire, which my Mom taught her. Paul is the turkey man!

Begin chopping the celery and onions. We always chop extra of both. Melt the butter in a large saucepan. When the butter is hot, add the celery and onions and saute until soft but not mushy.

Peel, seed, and chop the apples. Set these items aside.

Add the broken-up pieces of the loaf bread and the two stuffing mixes in a large mixing bowl. Next, heat the bouillon until it is hot but not boiling. Set aside. Take your eggs out. Break the pecan or walnuts up into pieces.

It is time to assemble the stuffing. Add the sauteed celery/onion mixture to the dry bread and mix. Stir until thoroughly mixed. Slowly add some of the bouillon. It is time to start seasoning with salt, pepper, sage, and marjoram. Add the apples and nuts. Keep stirring. Add the sugar and the eggs. Make sure the eggs are fully incorporated. Add more of the bouillon, making sure everything is moist. Adjust the seasonings, and the recipe is done.

The aroma of this recipe when it’s cooking brings back memories of cozy Thanksgiving gatherings, laughter around the dinner table, and the joy of sharing good food with loved ones.

Additional Recipe and Tip:

Here is a Cranberry Chutney recipe from my website: another great Thanksgiving side!

Here are some tips from the All Recipes website on keeping the stuffing moist. It should be crunchy on the outside and moist on the inside.

The post Cornbread and Herb Stuffing appeared first on Laurie Bakke's Kitchen.

Once Laurie Bakke’s Cookbook was published, this soup was the most-made recipe in it. I received text messages with pictures of the soup or posts on Facebook! I loved every minute.

The Soup…

It is nice to have all the ingredients for the soup on hand! This soup has so much flavor and heartiness that it will warm you up, especially if you like spicy Italian sausage!

Let’s get down to business. The Italian Sausage, White Bean, and Pasta Soup is relatively easy. There is a lot of chopping and opening cans, but the fresh ingredients make all the difference. This recipe makes about 10 to 12 servings. It is wonderful for leftovers or to share with friends and family!

I like hot Italian sausage instead of mild, but as I always say, you should use what you want! I have, on occasion, used Hot Italian Chicken Sausage. You can find the Hot Italian sausage at any local grocery store or Hot Italian Chicken Sauage at The Henderson Community Co-op.

As I wrap up this comforting and hearty Italian Sausage, White Bean and Pasta Soup recipe, I hope you’re inspired to bring this flavorful soup into your kitchen. This dish not only warms the soul but also offers a delightful blend of flavors and textures that your family and friends will love. Whether enjoyed on a chilly evening or shared at a gathering, it’s sure to become a favorite staple in your home.

Don’t forget to share your own twists on the recipe in the comments below, and let us know how it turned out for you! Buon appetito!

Are you looking for another soup recipe to try after this Italian Sausage, White Bean and Pasta Soup? Click this link for Moroccan Red Lentil, Sweet Potato, and Chickpea Soup. It will be another family favorite.

Print

Italian Sausage, White Bean, and Pasta Soup

Soup spells comfort, and in the cold season, this hearty soup is exactly what people yearn for on fall or winter nights! Hopefully, with a roaring fire!

Ingredients

• 2 lbs. Hot or Mild Italian Sausage links
• 4 Carrots – peeled and chopped medium dice
• 4 Celery Ribs –chopped medium dice
• I Medium Onion – chopped medium dice
• 4 Green Onion – chopped white and green parts
• 2 Garlic Cloves – minced
• 1 T. Kosher Salt
• 2 T. Balsamic Vinegar
• 3 32 Oz. Box Chicken Broth
• 3 14 1/2 Oz. Fired Roasted Tomatoes – not drained
• 4 15 Oz. Cannellini White Beans – rinsed and drained
• 1/2 Cup Basil Pesto
• 2 T. Fresh Rosemary – chopped
• 2 T. Fresh Basil – or substitute dried
• 2 C. Dried Small Shell-Shaped Pasta cooked separately
• 12 Oz. Spinach Leaves – pre-washed and roughly chopped
• Kosher Salt and Fresh Course Ground Black Pepper – to taste
• 1 C. Parmesan Cheese – grated fresh grated if possible

Instructions

• Squeeze sausages from casings and form into small meatball-shaped balls. When finished, add to an 8 -10 Dutch oven over high heat and stir often until browned on all sides for about 8 to 10 minutes. Remove from pan and drain on paper towels. Wipe the pan out with a paper towel to remove the grease. It does not have to be perfect, as a little can be left.
• Add the carrots, celery, onion, green onions, garlic, and salt to the pan. Sauté for 5 to 7 minutes, stirring often, until the onions are wilted. Add the vinegar, broth, tomatoes (including juice), beans, pesto, rosemary, and basil, and bring to a rolling boil.

  Let simmer for 30 minutes or more. I like soup to simmer so it has time to meld all the flavors.
• At this point, I like to cook the pasta separately and set aside until the soup is ready to serve. Cook the pasta according to the package directions.

  Skim and discard any fat. Stir in spinach and cook until the spinach is wilted for about 2-3 minutes. Add salt and pepper to taste. Top with the parmesan cheese. Serve immediately.

The post Italian Sausage, White Bean and Pasta Soup appeared first on Laurie Bakke's Kitchen.

The sale starts at 10:00 a.m. to 5:00 p.m. or until the shoppers have gone home on November 14th, 15th, and 16th. Please join us for three fun days at the Annual Holiday Open House. You will see everyone in town and then some. We will also have Christmas decor to brighten up any household.

It’s also that special time of year for holiday cookies! I am sharing a recipe for Mom’s famous Brown Sugar Cookies. The recipe started with my great-grandmother, and then was passed down to my grandmother, to my mother, to me, and now to my daughter!

I will share some pictures of my booth in the hope that you will find just what your shopping list needs.

The Marketplace on Locust is located at 822 Locust St, Hendersonville, NC 28792

We look forward to seeing you at our open house!

The post THE ANNUAL HOLIDAY OPEN HOUSE appeared first on Laurie Bakke's Kitchen.

Shrimp Avocado Pasta Soup is a fast soup to make. It would help to have your mise en place done before beginning the recipe. It generally takes about 35 minutes.

Notes: Good dried chiles are soft and flexible and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.

Time to start the Shrimp, Avocado and Pasta Soup:

Pour olive oil into a 12-inch nonstick sauté pan over medium-low heat. Add pasta; stir and turn often with tongs until almost golden, 3 to 5 minutes. Stir in the anise, cumin seeds, onion, and garlic. Slowly lift the pasta with tongs so it mostly sits on top of the onion mixture, and then cook it, stirring often, until softened, 4 to 5 minutes.

You must be careful not to burn the onions or the pasta. Stir often during this step.

Stir in chilis and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer for 3 minutes. Add shrimp and simmer until pasta is tender to the bite, 3 to 4 minutes. Add more liquid (water or broth if needed). 

Time to finish the Shrimp, Avocado and Pasta Soup:

Spoon the soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and avocado, and sprinkle with cilantro. Season with additional salt and pepper if needed. Bon Appetite! ~ Laurie

Another delicious soup recipe is The Moroccan Red Lentil Soup!

NOTE: This is an interpretation of a Sunset Magazine recipe.

The post Shrimp Avocado Pasta Soup appeared first on Laurie Bakke's Kitchen.

This summer and early fall, I have had an obsession with fresh corn. There is a farm stand outside our town of Hendersonville, NC, called McCalls. They pick their produce on the day you buy it. Consequently, I have been buying a lot of their corn. I think I have purchased six dozen at this point. Also, I have frozen whole ears and bags of corn taken off the cob, but we have eaten corn in some form at least three times a week. 

It is important to pick the freshest corn possible. Here is a link to tell you how to choose the perfect ear of corn. Check out How to pick the best corn.

But my obsession goes well beyond corn – for example, I can’t get enough tomatoes, fresh basil and mint, cucumbers, peppers, and more! After my last visit to McCall’s, I came home with all the above. I decided to make a Corn Salad with Cucumbers, Mild Italian Peppers, and Cherry Tomatoes with a Red Wine Vinaigrette. 

It turned out delicious—so much flavor. I added fresh basil and dill and topped it with feta cheese. I could not believe all the fresh flavors exploding in my mouth. 

It is an easy recipe. Go outside and take your ears of corn and suck and clean each piece. First, bring your pot of water to a boil. Finally, drop the corn that has been sucked and cleaned into the pot. In addition, I like to bring the corn to a boil for one minute, then turn the heat off and sit for seven to eight minutes. Perfect every time.

Next, chop all the delicious fresh veggies and make the dressing, and you have a quick and easy recipe ready in about twenty minutes or less.

Here is another Corn recipe to enjoy when corn is at its best! Mexican-Style Grilled Corn with Cilantro

The post Fresh Corn Salad and More! appeared first on Laurie Bakke's Kitchen.

If you need a special gift for that special person, I have delicious foods, new cheese papers, hot sauces, chocolates,  jams, and so much more. You will find so much at The Labor Day Sale!

I hope you can find something for anyone who is a special person in your life! 

Something for everyone, including you!

The post The Labor Day Sale is Over, but there are still Markdowns! appeared first on Laurie Bakke's Kitchen.

WHY DO YOU LOVE THESE THAI SHRIMP CAKES

Thai Shrimp Cakes with Spicy Aioli are a family favorite. Similar to crab cakes, they are more affordable, and the ingredients are easy to source. A mix of sweet Thai chili sauce, chili-garlic sauce, and cilantro creates a bright, bold flavor profile. The panko breading works in two ways: it helps to bind the cakes and creates a crisp outer crust.

FAQs and Expert Tips

Which Shrimp to Buy:

Here are some of my shrimp-purchasing tips:

• 1. Fresh, local shrimp is my favorite! Look for raw (not precooked) shrimp. Deveining the shrimp is a messy job, but it is well worth it to have fresh shrimp. Also, for reference, raw shrimp is always grayish white, while cooked shrimp is pink.
• 2. Buy Frozen. If fresh is not available, I prefer to buy frozen shrimp. Since they flash-freeze promptly after being caught, they are often of better quality (for a better price) than what’s in the seafood case. Buying frozen also gives you greater control over defrosting since you can cook them immediately afterward. Important tip: Make sure the shrimp is from the USA! You do not want shrimp from outside the USA.

Here are the links to the products I use. Click to see what looks good when you are making the recipe!

Mayonnaise

Dijon Mustard

Hung Fyo

Gluten-free Bread Crumbs

Toasted Sesame Oil

You can serve these Thai shrimp cakes with Spicy Aioli and a crisp green salad or wedge them in a bun, seafood sandwich-style. Don’t skimp on the zesty Chili Aioli, the ultimate creamy counterpart. Thai-Marinated Cucumber is another wonderful side for the cakes! Another yummy salad, Minted Fresh Fruit Salad with Honey, will complement the shrimp cakes with a cooling effect.

The post Thai Shrimp Cakes with Spicy Aioli appeared first on Laurie Bakke's Kitchen.

A few qutoes that Susi found for the event: Eating salad is like giving the body a high-five”. “Salad is the art of making a meal out of leaves”. Finally, “A tasteful salad is always impeccably dressed”.

I had the privilege of going back to Highland Lake Cove, where I started my culinary career, which is owned by Kerry Lindsey. Susi Gott Séguret, the Director at Seasonal School of Culinary Arts, invited me to teach a cooking class. It was a week-long culinary school with different chefs from the area each day. I was excited, to say the least. However, I was a bit nervous because I had not taught a class for so long.

The picture above is of the group that signed up for my class. We had a delightful day cooking, chatting, and enjoying a beautiful lunch on the deck of Treska’s on the Lake. We all ate the prepared meal and sipped delicious wines Susi chose.

Firstly, I based my menu on what is in season! I wanted a flavorful salad to brighten the meal. Grilled Peach Salad came to mind. Peaches were my first choice. The best peaches to buy around our area are from South Carolina, known as “The Tastier Peach State.” Next, it had to be blackberries. Also, I added fresh basil, which is abundant in my garden. Then, prosciutto, goat cheese, and almonds finished out the salad.

Grilling brings out the peaches’ rich caramel flavor, which is perfect alongside the tangy, sweet balsamic vinaigrette. It’s a burst of summer flavors, lovely for a lunch meal or as a starter for a summertime dinner party.

• Let’s start making the salad: Grease your grill grates with neutral cooking oil, then preheat to medium-high heat (400-450 degrees). Brush the peach slices with olive oil, then lay on the grill across the grates. Grill for 2-3 minutes or until grill marks have appeared. Flip, then grill for an additional 2 minutes or so. Set aside.
• Time to make the dressing: Whisk together the balsamic, honey, and Dijon mustard until well combined. Drizzle in the olive oil, whisking constantly to emulsify the dressing. Season to taste with salt and pepper.
• Time to plate the salad: On individual plates, arrange the salad greens, then layer with the prosciutto, goat cheese, almond slices, and fresh basil. Add the peach slices and blackberries on top, then drizzle with the balsamic dressing and serve.

This salad comes together in under 30 minutes! Enjoy all the delicious flavors of summer coming together. Bon Appetit ~ Laurie

Print

Grilled Peach Salad with Prosciutto, Goat Cheese, Almonds and Basil

A delightful salad to serve for lunch or dinner!

Ingredients

• For the dressing:
• ¼ cup balsamic vinegar
• 2 tbsp. honey
• 1 tbsp. Dijon mustard
• ¼ cup olive oil
• Salt and pepper to taste
• For the salad:
• 3-4 freestone peaches sliced thick
• 2 tbsp. Extra-Virgin Olive oil
• 4 cups mixed greens Arugula is my favorite
• 3 ounces prosciutto broken apart into bite-size pieces
• 2 ounces goat cheese crumbled
• ¼ cup almond slices
• ¼ cup fresh basil leaves torn
• Blackberries to garnish

Instructions

• Grease the grill grates with neutral cooking oil, then preheat to medium-high heat (400-450 degrees). You can also saute the peaches in a hot saute or grill pan over the stove. Once done, set aside.
• Brush the peach slices with olive oil, then lay on the grill across the grates. Grill for 2-3 minutes or until grill marks have appeared. Flip, then grill for an additional 2 minutes or so. Remove to a plate.
• Whisk together the balsamic, honey, and Dijon mustard until well combined. Drizzle in the olive oil, whisking constantly to emulsify the dressing. Season to taste with salt and pepper.
• On individual plates, arrange the salad greens, then layer with the prosciutto, goat cheese, almond slices, and fresh basil. Add the peach slices and blackberries on top, then drizzle with the balsamic dressing and serve.
• Notes
• The peaches can be grilled up to 24 hours in advance and stored in the fridge.
• The vinaigrette can be made up to a week in advance and stored in the fridge. Give it a good shake before using it.
• If you have really high-quality aged balsamic or balsamic reduction, you can skip the vinaigrette and just drizzle the salad with balsamic, olive oil, salt, and pepper.
• Leftover peaches are fantastic with ice cream!

The post Grilled Peach Salad appeared first on Laurie Bakke's Kitchen.