September 2026 Newsletter
Recipe courtesy of Cornucopia customers Jim and Gwen Mitsche

Crust Ingredients:

• 1 cup Superfine almond flour, packed
• 1 cup oat flour
• 1/4 cup butter, melted
• 3 T maple syrup

Filling Ingredients:

• 3 cups pitted sour cherries plus 1 1/4 cups juice
• 1/3 cup sugar
• 4 T cornstarch
• 1/2 t pure almond extract
• 1 t lemon or lime juice

Topping Ingredients:

• 1/2 cup sliced almonds
• 2 T sugar
• 1 T beaten egg whites
• Ice cream or whipped cream, to serve with tart

Crust Directions:

1. Preheat the oven to 350 degrees.
2. Grease a 9″ round spring pan with a removable bottom or muffin tins.
3. Combine almond flour and oat flour. Stir in melted butter and maple syrup until well blended.
4. Transfer mixture to springform pan or muffin tin.
5. Press firmly into the bottom of the pan/muffin tin and up the sides, as evenly as you can.
6. Prick all over with a fork to allow steam to escape and prevent the crust from puffing up while it bakes.
7. Transfer to oven and bake 12-16 minutes or until golden. Edges will just begin to brown slightly.
8. Remove and cool.

Filling Directions:

1. Drain the cherries, saving the juice. Place cherries in a medium pot.
2. In a separate bowl, measure 1/2 cup reserved juice and whisk it with the cornstarch to create a slurry.
3. Add the remaining 1 cup cherry juice to the medium pot with the cherries. Bring the mixture to a simmer and cook on low for 6 minutes, stirring occasionally.
4. Add the cornstarch slurry and cook until it is the desired thickness.
5. Remove from heat and add almond extract and lemon juice.
6. Let cool slightly.
7. Pour mixture into cooled baked tart shell.

Topping Directions:

1. Combine the sliced almonds with the sugar and 1 T egg white.
2. Line a baking sheet with parchment paper and spread mixture out in a single layer.
3. Bake for 8 minutes. Half way through, stir the mixture.
4. Remove from oven once almonds are lightly brown.
5. Let cool, then break into small pieces.
6. Arrange around the top of the tart.
7. Serve with ice cream or whipped cream.

Equipment and supplies available at Cornucopia:

• USA small tart pan
• Mixing bowls
• Measuring cups and spoons
• Parchment paper
• Oven mitts

July 2026 Newsletter

Salad Ingredients

• 4 cups long grain rice
• 2 celery stalks, chopped
• 2 cans chickpeas, drained
• 1 cup sliced kalamata olives
• 1 cup feta cheese, crumbled
• 1 small red onion, chopped

Dressing Ingredients

• 1 bunch parsley flat leafed
• 1 1/2 cup olive oil
• 1 cup fresh lemon juice
• 1 bunch mint
• Oregano
• Coarse kosher salt and pepper, to taste

Equipment Available at Cornucopia

• Measuring cups
• Cutting board and knives
• Mixing bowls

Directions

1. Cook the rice according to the directions.
2. Add all the ingredients for the salad and set aside in a large bowl.
3. In another bow, whisk the olive oil, lemon juice, herbs, and spices.
4. Pour over rice mixture and mix well.
5. Refrigerate overnight.
6. Serve and enjoy.

Notes

• The longer you allow the salad to marinate, the better it will be.
• This is a great dish for a hot, summer day!

June 2026 Newsletter

Ingredients

• Pie crust for 2 deep dish pies
• Use your favorite recipe or cheat and get the premade ones from the grocery store
• 8 cups chopped rhubarb
• 9 eggs
• 3 T flour
• 3 cups sugar
• Dash of salt
• A little milk

Equipment Available at Cornucopia

• Pie dish–Emile Henry or Le Creuset
• Pie crust shield
• Pie drip shield
• Measuring spoons–RSVP
• Measuring cups–RSVP
• Knife–Wusthof, Shun, Cangshan
• Batter bowl–Mason Cash or Anchor
• Whisk–GIR ultimate whisk
• Cutting board–Epicurean

Directions

1. Arrange each unbaked crust in a deep dish pie dish.
2. Place 4 cups of cut rhubarb into each of the unbaked pie shells.
3. Whisk together eggs, flour, sugar, salt and milk in batter bowl.
4. Pour half of the egg mixture in each pie dish over cut rhubarb.
5. Place pie drip shield under pie dish in case of spill over and bake at 425 degrees for 10-15 minutes or until edges start to brown.
6. Place pie crust shield on edges and reduce temperature to 350 degrees for around 45 minutes or until rhubarb is tender

May 2026 Newsletter

Ingredients

• 1 head broccoli, small diced
• 1 head cauliflower, small diced
• ½ pound bacon or 1 package
• 2 c. shredded mozzarella
• 2 bunches green onions
• 1 c. peas or 1 small bag frozen peas
• 24 oz. shell or elbow macaroni
• 1 can small, deveined shrimp or I use 1 pound colossal frozen precooked, peeled and deveined shrimp with the tails still on, cut into small pieces and remove the tails.
• 3 – 4 stalks celery, small diced
• 1 container of cherub or grape tomato’s, quartered
• 1 small – medium red onion, small diced
• 2 cups Miracle whip
• 4 teaspoons Beaumont seasoning

Equipment Available at Cornucopia 

• Stockpot
• Baking sheet
• Cutting boards
• Measuring cups
• Silicone spatula

Directions

1. Boil pasta in heavily salted water to box directions.
2. Make bacon. I use a large baking sheet with edges, lined with parchment, bake in oven – 400 degrees for 20 minutes. Transfer to plate with paper towel and crumble or chop with hands once it is cool enough to handle.
3. Mix broccoli, cauliflower, mozzarella, peas, pasta, shrimp, celery, tomato and onion in large mixing bowl. I like to use a shallow large dish to make sure all the good bits don’t end up on the bottom of the bowl.
4. Mix Miracle whip and Beaumont seasoning with a whisk and pour over the salad. Use either a wooden spoon or a silicone spatula to combine the dressing with the other ingredients.
5. Top the salad with green onions and bacon.

April 2026 Newsletter

Ingredients

• 2 T olive oil
• 1 c chopped onion
• 2/3 c finely diced celery
• 1/2 c finely diced carrots
• 2 large cloves garlic, minced
• 1.5 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp Spanish smoked paprika
• 6 c chicken broth or stock
• One 28 oz can diced tomatoes with their juices
• One 4-4.5 oz can chopped mild green chilies and any liquid
• 4 c shredded chicken
• One 15 oz can black beans, rinsed and drained
• 2 c fresh or frozen corn kernals
• Kosher salt
• Freshly ground black pepper
• 1/2 c roasted pepitas
• 1/3 c packed cilantro leaves

Equipment Available at Cornucopia

• Stock pot
• Cutting boards
• Knives
• Measuring cups and spoons
• Colander

Directions

1. In a large heavy pot over medium-high heat, heat the oil until hot.
2. Add onions, celery, carrots, and garlic and sauté until vegetables are slightly softened, about 4 minutes.
3. Add the oregano, cumin, and smoked paprika and stir 1 minute.
4. Add the chicken broth, tomatoes with their juices, and chilies and their liquid.
5. Bring to a simmer, reduce heat to low, and simmer 15 minutes.
6. Add the chicken, black beans, and corn and simmer 5 minutes more.
7. Season the soup with salt and pepper.
   NOTE: The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat).
8. Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.
9. Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.

Notes

You can use a good quality rotisserie chicken from your local supermarket. A 2 to 2.5 pound chicken will yield 4 cups white and dark meat. Pull meat off bones and shred or cut into thin strips.

If using frozen corn, defrost and pat it dry, then sauté the kernels in 2 tablespoons olive oil in a medium skillet over medium heat. Stir often until the corn is slightly browned, 4-5 minutes. This will bring out the sweetness of the corn.

Kim’s Grandma Lenius’s recipe, slightly modified

March 2026 Newsletter

Ingredients

• 10 – 12 slices white bread (300 g)
• 4 T salted butter
• 1 medium onion finely diced
• 15 g fresh parsley finely chopped
• 2 cups scalded whole milk
• 3 medium eggs
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 cup flour

Equipment Available at Cornucopia

• OXO Food Scale
• RSVP Measuring Spoons
• USA Pan Sheet Pan
• Wusthof Bread Knife
• Epicurean Cutting Board
• Le Creuset Stainless Steel Frypan
• 8–12 qt Made-In Large Stockpot

Directions

1. Spread bread slices out overnight to dry on sheet pan or back in the oven at a low temp until hardened. Then cut into cubes. 
2. Place 2 T butter in frying pan and sweat the onions over medium heat until they start to become translucent. Then add the parsley and cook for 10 more minutes on low.
3. Place cubed bread in large bowl and add the buttery onions. Stir to combine.
4. Scald milk and 2 T remaining butter. 
5. Pour milk mixture over bread. Lightly stir to combine.
6. Lightly beat 3 eggs and pour over the bread mixture along with the salt and pepper.
7. Add flour to bind everything together. 
8. Stir everything together. 
9. Fill a large, wide pot with water. Salt the water. Bring to a boil, then turn down so the water is barely simmering. 
10. Divide the dough into 8 pieces (approximately 100 g each). Wet your hands and begin to form your balls making sure they’re nice and dense. 
11. Carefully lower the dumplings into the water using your hands or slotted spoon.
12. Let them cook for 15-20 minutes. If the water doesn’t cover them, you can gently turn halfway with a slotted spoon. Do not overcrowd. Make sure the water never boils. 
13. Lift the dumplings out of the water with a slotted spoon and serve. 

Notes

My Grandma always served these with pork roast, gravy and sauerkraut. 
Delicious! One of  my all-time childhood favorites at Grandma L’s. 

February 2026 Newsletter

Meatball Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• Pepper to taste
• 2 T olive oil (for frying)

Sauce Ingredients

• 1/2 cup butter (1 stick)
• 2/3 cup flour
• 6 cups beef broth
• 2 tsp Dijon mustard
• 2 T Worcestershire sauce
• 2/2 cup full fat sour cream
• 2 T chopped fresh parsley

Directions

1. Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ – 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it’ll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.
2. Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It’s easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.
3. Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don’t wipe it out).
4. Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.
5. Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
6. Whisk in the Dijon mustard and Worcestershire sauce.
7. Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it’s not meant to be a super thick gravy).
8. Turn off the heat and gently stir in the sour cream.
9. Season with extra salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.

Equipment Available at Cornucopia

• Zeroll cookie scoop
• Parchment paper
• Baking sheets
• Large Dutch ovens

January 2026 Newsletter

Ingredients

• 1 14-16lb fully cooked, spiral-cut smoked ham (I purchased mine at Marchant’s in Sturgeon Bay)
• 2-4 c. water
• 1/2 c. light brown sugar, lightly packed
• 1 jar lingonberry jelly
• 1/2 t. cloves

Directions

1. Preheat oven to 350 degrees.
2. Place ham in a heavy roasting pan.
3. Pour 2-4 cups of water in the bottom of the roaster. Cover in aluminum foil. Roast according to ham directions.
4. In the meantime, mix brown sugar, lingonberry jelly, and cloves together in a mini food processor and set aside.
5. When there is one hour of roasting time remaining, remove the ham from the oven and top with the prepared glaze.
6. Return to the oven without the aluminum foil and cook for the remaining hour.
7. Enjoy!

Notes

• I served this with Ina Garten’s Fennel Au Gratin Potatoes and a cold cauliflower, broccoli salad.
• There is always plenty of ham leftover to make grilled ham and cheese sandwiches or to use the ham bone to make pea soup.

Equipment Needed and Available at Cornucopia

• Roasting pan (Le Creuset, Viking, or Made In)
• Silicon spatula
• Carving knife and fork set

December 2025 Newsletter

Ingredients

• 14 ounce bag of sweetened coconut
• 1/4 cup melted butter
• 1 can Eagle Brand sweetened condensed milk
• Almonds (if desired)
• Good melting chocolate

Directions

1. Mix first 3 ingredients and refrigerate until chilled. 
2. Roll into balls (if desired, roll the ball around one almond). 
3. Refrigerate again.  
4. Dip each ball into chocolate.
5.  If desired, decorate with sliced almonds.

November 2025 Newsletter

Graham Cracker Crust Ingredients

• 1 ¼ cup graham cracker crumbs
• ¼ cup sugar
• 1/3 cup butter, melted

Filling Ingredients

• 2 – 8 oz pkgs cream cheese, softened
• 1 ¾ cups sugar
• 3 large eggs
• 1 cup canned pumpkin
• ½ tsp. pumpkin pie spice
• ½ tsp. vanilla
• ¼ tsp. salt
• 6 oz semisweet (or bittersweet) chocolate chips
• 2 Tbsp. butter
• 1 ¼ cups sour cream
• ¼ cup sugar
• Grated fresh nutmeg

Directions

1. Lightly grease a 13×9 inch baking pan. 
2. Prepare the crust: Mix graham cracker crumbs and sugar in a bowl, add melted butter and mix thoroughly. Press evenly in prepared pan, set aside.
3. Preheat oven to 325 degrees F. 
4. Prepare the filling: In a large stand mixer bowl, beat together cream cheese and the 1 ¾ cups sugar. 
5. Add the eggs, one at time, beating at low speed after each addition until just combined. 
6. Stir in the pureed pumpkin, spice, vanilla, and salt. 
7. Pour 1 ¼ cups of the prepared filling into a separate medium bowl. Set both bowls of filling aside.
8. Melt the chocolate chips and butter (slowly in a saucepan over low heat or in the microwave), stirring frequently until smooth. 
9. Stir the melted chocolate mixture into the 1 ¼ cups of reserved filling. 
10. Carefully spread this chocolate mixture evenly over the graham cracker crust. 
11. Bake 15 minutes. 
12. Remove from oven. Slowly pour remaining pumpkin filling over baked chocolate layer, spreading carefully.
13. Bake for additional 40 to 45 minutes or until bars are slightly puffed around edges and just set in the center. 
14. Remove from oven: cool 30 minutes. 
15. Meanwhile, combine sour cream and ¼ cup sugar. Let stand at room temperature while pan cools.
16. Gently spread the sour cream layer over bars. Cool. 
17. Refrigerate for several hours or overnight before cutting. 
18. Sprinkle lightly with freshly grated nutmeg just before serving. 
19. To serve, loosen the edges by moving around the pan with a knife. 
20. Makes 24 servings. Keep refrigerated.  

Equipment Needed and Available at Cornucopia

• OXO glass 9×13 inch pan with lid
• Anchor Hocking glass measuring cups for melting both the butter and chocolate mixture in the microwave
• Stand mixer (we carry SMEG)
• Nutmeg grinder

October 2025 Newsletter

Ingredients 

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ cup pure canned pumpkin
• ¼ cup canola oil (or any neutral oil)
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Directions

1. Preheat the oven to 350F degrees.
2. Lightly grease two mini-loaf pans and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans.
3. In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
4. Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain.
5. Scoop even amounts of batter into the prepared baking pan(s).
6. Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with toothpick or knife.
7. Bake 30 to 35 minutes; or until a toothpick inserted in the middle comes out mostly clean.
8. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes.
9. Lift the bread out of the baking pan(s) to cool on the wire rack completely.

Tips

• Wrap a finished mini loaf in cellophane, tie with a ribbon, and you have a great autumn gift!
• Can also be made into muffins or a large (9×5) loaf of bread. Adjust the baking time accordingly.

Equipment Needed and Available at Cornucopia

• Mini loaf pans
• Measuring spoons
• Measuring cup and spoons
• Whisk
• Spatula
• Flour sifter
• Mixing bowls–Mason Cash mixing bowls are beautiful and come in a variety of colors and patterns!

September 2025 Newsletter

Ingredients 

• 4 tablespoons of butter
• 2 onions, roughly chopped
• 2-4 sweet peppers, roughly chopped
• 3 teaspoons kosher salt, divided, plus additional to taste
• 1 teaspoon ground coriander
• 3 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon red chili paste (or to taste)
• Pinch of chili powder
• 4 pounds of fresh tomatoes, roughly chopped
• 4 (13.5 ounce) cans coconut milk
• Chopped fresh cilantro, mint, or basil for garnish

Directions

1. In a large stockpot over medium heat, melt the butter. 
2. Add the onions, peppers, and 1 teaspoon salt. 
3. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the onions are meltingly tender, about 15 minutes. Do not brown.
4. Stir in the coriander, curry powder, cumin, chili paste and powder and cook 1 minute. 
5. Stir in the tomatoes and their juice. 
6. Bring the mixture to a simmer over medium-high heat. Simmer, uncovered, for 20 minutes.
7. Using an immersion blender, puree the soup right in the pan until no lumps remain.
8. Whisk in 2 cans of coconut milk. 
9. Spoon off ½ cup cream from the top of the other 2 cans of coconut milk and whisk it into the soup. 
10. Stir in the remaining 2 teaspoons of salt. 
11. Gently heat the soup over medium-low heat for 10 minutes or until it reaches the desired consistency. 
12. Ladle the soup into bowls and garnish with julienned cilantro, mint or basil. 

Tips

• Keep in mind this is soup and “Farmer’s Market” as well – quantities are loose as well as throwing in a few extra vegetables or spices to taste – this recipe can also be easily halved.
• If you don’t have an immersion blender, you can work in batches and puree the soup in a blender.

Equipment Needed and Available at Cornucopia

• Stockpot–We have a large selection of stockpots, at a variety of price points. We are happy to help you select the right stockpot for your cooking needs!
• Immersion Blender–A game-changer when it comes to making pureed soups!
• Epicuren Cutting Board
• Kyocera Tomato Knife

August 2025 Newsletter

Ingredients 

• 4 T. olive oil
• 3 ½ lb. boneless beef chuck roast, trimmed & cut into 2 ½” pieces
• 3 ½ c. chopped onion
• 2 c. Cabernet Sauvignon
• 1 (14.5 oz.) can diced tomatoes with Italian herbs, undrained
• ½ c. hoisin sauce
• 2 bay leaves
• 1 lb. baby carrots
• 1 T. cornstarch mixed with 1 T. water
• 2 T. chopped fresh parsley

Directions

1. Heat 2 T. oil in heavy large stockpot over high heat
2. Sprinkle meat with salt & pepper
3. Add meat to pot; sauté until brown on all sides, about 10 minutes. Depending upon the size of your pot you may want to work in batches to brown your meat. 
4. Push meat to sides of pot.
5. Reduce heat to medium; add 2 T. oil to pot.
6. Add onions; sauté until golden brown, about 15 minutes.
7. Mix meat into onions.
8. Add 1 c. wine, tomatoes with juices, hoisin sauce and bay leaves.
9. Bring to boil.
10. Reduce heat to low, cover pot and simmer at least 1 hour, stirring occasionally.
11. Add carrots and 1 c. wine.
12. Cover, simmer 30 minutes, stirring occasionally.
13. Uncover, increase heat to medium high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
14. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
15. Discard bay leaves.
16. Season stew with salt & pepper.
17. Transfer stew to large bowl. Sprinkle with parsley; serve. 

Tips

• Great with garlic mashed potatoes.
• A good red wine substitute is a combination of beef broth and red wine vinegar. One teaspoon of vinegar to one cup of broth.

Equipment Needed and Available at Cornucopia

• Stock pot or Dutch oven: We offer a beautiful selection at various price-points.
• Salt and Pepper Mill: We recommend our “greatest of all time”–Cole and Mason Derwent salt and pepper mills.

July 2025 Newsletter

Salad Ingredients 

• 2 bunches asparagus
• EVOO, such as Olivelle Frantoia EVOO
• Kosher salt and pepper
• 16 oz orzo
• 3T Olivelle’s Caramelized Garlic olive oil
• 2 cups feta cheese crumbled
• 2 orange or yellow bell peppers, diced (tiny)
• 1 1/2 cups pitted sliced kalamata olives
• 1 bunch green onions, chopped
• 2 cups grape tomatoes, quartered

Dressing Ingredients

• 1/2 cup fresh lime juice
• 2 tablespoons white barrel aged balsamic–Meyer Lemon
• 1T minced garlic
• 3t oregano
• 2t Dijon mustard
• 2t cumin
• 1T raw honey
• 1 cup olive oil

Directions

Grill the asparagus

1. Wash and snap off ends of asparagus. 
2. Place asparagus in large sheet pan. I like Nordicware’s high-sided sheet cake pan 17” x 12” x 2”.
3. Drizzle EVOO, such as Olivelle Frantoia EVOO. Sprinkle kosher salt and grind fresh pepper on top and toss. I like to toss with my hands and make sure that the seasoning and oil hits all of the asparagus. 
4. Grill asparagus until tender 10 – 15 minutes. Grilling is the best, but if you don’t have access to a grill, you may use the oven and roast the asparagus at 400 degrees for 20 minutes. 
5. Set aside and cool. 
6. Once cool, cut into 1”- 2” pieces. 

Cook the orzo

1. Cook orzo in large pot of boiling salted water until tender but still firm. 
2. Drain & rinse with cold water. 
3. Transfer to a large bowl and toss with 3 T. olive oil, such as Olivelle’s Caramelized Garlic olive oil.

Make the salad

1. Combine all dressing ingredients; whisk in bowl, season with salt and pepper. 
2. Add dressing and remaining salad ingredients to the orzo. 
3. Toss gently and serve at room temperature. 

Tips

• Prepare the orzo and dressing the day ahead. Keep separated until the day of serving.
• Fresh basil is a nice touch on top.
• Olivelle Frantoia and Caramelized Garlic olive oil (both available at Cornucopia) add an extra boost of flavor to the recipe. Regular olive oil (or less expensive canola oil) can also be used.

Equipment Needed and Available at Cornucopia 

• RSVP sink colander
• RSVP stainless steel measuring cups and spoons
• Kyocera tomato knife–amazing!
• chef n lime juicer
• GIR whisk
• Le Creuset stockpot
• OXO 16″ locking tongs for grilling
• Nordicware sheet pan
• Epicurean cutting board
• Kuhn Rikon garlic press
• Le Creuset stainless steel bowl

June 2025 Newsletter

Ingredients

• 10 large eggs, whisked
• 3 oz. diced Canadian bacon
• 4 oz. shredded Gruyere cheese
• 4 oz. cottage cheese
• ½ tsp. salt
• Pinch of pepper

Directions

1. Preheat oven to 300 degrees.
2. Prepare standard 12 cup muffin pan (we prefer the Trudeau silicone pan for easy release). Use your EVO sprayer to squirt a little olive oil into 10 cups. Brush the oil around the sides of the cups with a pastry brush.  
3. Fill a baking pan, like a jellyroll pan, with 1” of water and place on bottom rack of oven.  
4. Mix all ingredients together in a batter bowl. Start with the eggs and whisk before adding the remaining ingredients.  
5. Fill 12 prepared cups with mixture. 
6. Bake 30 minutes or until set.
7. Remove from oven and cool 5 minutes.
8. Store 5-7 days in refrigerator or freeze.
9. Microwave to warm.

Tips

• A batter bowl works great for helping pour the mixture into the cups. If you don’t have a batter bowl, a mixing bowl and ladle work great.

Equipment Needed and Available at Cornucopia

• Trudeau silicone muffin pan
• EVO oil sprayer
• LockNLock glass storage containers
• Epicurean cutting board
• Microplane box grater
• Anchor Hocking Batter Bowl
• RSVP measuring cup and spoon
• Knife – Wusthof & Shun are some of our favorites
• 8” Best whisk

May 2025 Newsletter

Salad Ingredients 

• 3 cooked and cooled medium chicken breasts cubed or shredded
• 1 small can water chestnuts, chopped
• 1 cup salted cashews
• ¾ cup red grapes, halved or quartered
• 1/2 cup diced celery
• 1/3 cup dried cherries, raisins, cranberries or something similar
• ¼ cup minced red onion

Dressing Ingredients 

• 1 cup mayo
• 2 tablespoons white wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon curry powder
• 1 teaspoon dry mustard
• Paprika to sprinkle on top, if desired

Directions

1. Cook and shred chicken breasts.
2. Mix all of the dressing ingredients together in a large bowl.
3. Add salad ingredients to the dressing and mix thoroughly.
4. Serve on lettuce, by itself, on croissants or bread.

Tips

• If making the curry chicken salad to use on sandwiches, it is recommended to shred the chicken breast.
• Chicken can be cooked the day ahead of time by placing chicken breasts in a slow cooker, covering them with chicken broth, and cooking on low for 4-6 hours.
• Leave the chicken to cool in the chicken broth and the next day it will shred in your hand!
• Chop up a few pieces of the chicken breast to add some bite sized pieces to the mix.

Equipment Needed and Available at Cornucopia 

• Cutting board
• Grape slicer
• Measuring cups and spoons
• Adjustable measuring cup
• Food chopper
• Knife

April 2025 Newsletter
Carrot Cake
Ingredients

• 2 cups flour
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tsp cinnamon
• 1 tsp salt            
• 4 cups grated carrots
• 1 ¼ cup vegetable oil
• 4 eggs
• 1 cup chopped nuts (walnuts or pecans), if desired

Directions

1. Stir together first 6 ingredients (through salt – I add additional spices such as ¼ to ½ tsp nutmeg, cloves and allspice).
2. Add carrots, oil and eggs. Mix until moistened and beat at medium speed for 2 minutes. 
3. Mix in nuts.
4. Pour into (3) 8” greased and floured cake pans (I used muffin pans – both metal and silicone (so easy!)). 
5. Bake @ 350 degrees for approximately 15 minutes for muffins or 18 minutes for 8” pans, until toothpick inserted in the center comes out clean. 
6. Do not overbake. Cool in pans, then remove.

Carrot Cake Frosting
Ingredients 

• 8 oz. cream cheese (at room temperature)
• ¼ cup butter (at room temperature)
• 2 cups powdered sugar
• 1 tsp real vanilla extract

Directions

1. Beat cream cheese and butter until fluffy.
2. Beat in powdered sugar until smooth.
3. Stir in vanilla.
4. Frost cooled cake. 
5. I sprinkled candied pecans immediately on the spread frosting.

Note: I like a lot of frosting so I usually make 1 ½ times the frosting recipe, especially for a 3 layer cake.

Candied Pecans 
Ingredients

• 1 cup sugar
• 1 tsp cinnamon
• ¼ tsp salt
• 1 large egg white
• 1 Tablespoon water
• 1 pound pecans

Directions

1. Preheat oven to 250 degrees
2. Whisk egg white and water together in a large bowl until frothy. Add pecans and toss to coat.
3. Mix sugar, cinnamon and salt together in a small bowl. Pour sugar mixture over pecan mixture and stir until pecans are evenly coated.
4. Spread on a baking sheet to a single layer thickness. Cook for approximately 30 minutes, stirring every 10 minutes until lightly browned.
5. Cool and sprinkle on the cake or enjoy on their own!

Ingredients

• 2 tsp olive oil
• 2 lbs Italian Sausage
• 3 cups onion
• 4 minced garlic cloves
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper
• 2 Tbs tomato paste
• 1 28oz can fire roasted tomatoes
• 2 bay leaves
• 6 cups chicken stock
• 8 oz fuselli or mafalda noodles
• 1/2 cup fresh basil

• 8 oz Ricotta Cheese
• 1/2 cup Parmesan Cheese
• 2 cup Mozzarella Cheese pearls
• salt & pepper to taste

1. Saute the first four ingredients.
2. Add remaining ingredients and simmer.
3. Add a spoonful of “cheesy yum” and several cheese pearls to each bowl.

• 2 Cups flour
• 1/2 teaspoon salt
• 1/3 Cup shortening (Crisco)
• 8 Tablespoons ice water

• Blend flour, salt and shortening with dough blender.
• Add ice water and stir only until in a ball.
• Roll out on well floured board.

• 18 oz yellow cake mix
• 1/4 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup margarita mix
• 1/4 cup tequila or water
• 1/4 cup orange juice

• In a large bowl on medium speed, combine all cake ingredients and mix for about 2 minutes. Increase speed to medium-high and mix 3 minutes more.
• Spoon batter into prepared pan.
• Bake 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cool in pan 10 minutes on a wire rack.
• Invert cake onto rack and cool completely.

Orange Glaze Ingredients

• 2 cans cinnamon rolls
• 1/2 cup butter, melted
• 1/3 cup sugar
• 2 eggs
• 3/4 cup heavy whipping cream
• 3 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp vanilla extract
• 1/2 cup chopped pecans
• Icing from Cinnamon roll packages

• In a large glass bowl, melt butter with sugar.
• Beat in eggs, cream, cinnamon, nutmeg, and vanilla.
• Open canned cinnamon rolls, slice each cinnamon roll into fourths.
• Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.
• Then pour the pieces, coated in egg mixture, into a greased 9X13 casserole dish and spread out evenly.
• Use any leftover egg mixture to coat the casserole.
• Sprinkle with pecans and then bake at 350 degrees on a low rack for 35-40 minutes or until brown.
• Remove casserole from oven.
• Warm icing from cinnamon rolls in microwave for 15 seconds, and pour evenly over bake.

Ingredients

• 1 lb Flank Steak
• 2-3 Tbsp Roasted Coffee Rub
• 2 tsp Black Garlic Sea Salt
• 1/2 lb Bacon
• 2 Cups Cherry Tomatoes
• 2 Tbsp Caramelized Garlic Infused Olive Oil
• 2 Tbsp Smoked Balsamic Vinegar
• 4-6 Cups Mixed Greens
• 1/2 Cup Blue Cheese Crumbles

•  Season the steak liberally with Roasted Coffee Rub and Black Garlic Sea Salt. Set aside while you cook the bacon.
• Cut the bacon into ¼” pieces and place in a large, cold skillet. Heat over medium heat, stirring occasionally, cooking the bacon until crispy.
• Remove the bacon from the pan and set aside. Drain any excess grease off of the pan.
• Turn the heat up to medium-high. Add the steak to the hot pan and cook for 5–7 minutes for medium to medium-rare.
• Flip the steak, top with cherry tomatoes and cook an additional 5–7 minutes.
• Remove the meat from the heat and allow to rest.
• With the tomatoes still in the pan, add the Caramelized Garlic Olive Oil and Smoked Balsamic Vinegar.
• Stir to coat the tomatoes and remove from the heat.
• Slice the steak on the diagonal into thin strips.
• Arrange the greens on a serving platter.
• Top with the blue cheese, bacon crumbles, sliced steak, and finish by drizzling with pan roasted smoky garlic tomatoes as a dressing.
• Enjoy!