Warm Winter Wishes...

I am so looking forward to the coming holidays and 11 days of vacation beginning tomorrow. I haven’t taken such a large amount of time off, without traveling since winter break in college. I plan to visit with family and friends, catch up on some reading, and sleep! It won’t be all play and no work however, as I have a huge to-do list, with redesigning fresh365 at the top. We will see if snuggling in bed wins out and how much actually gets done. Either way, I am very excited about the coming year and can’t wait to share all my plans with you—whenever they arrive. I hope you have a happy and safe holiday. Much love!

A few note-worthy holiday recipes…
Pan-Roasted Cauliflower
Eggplant Roll-Ups
Exotic Mushroom Gravy
Fall Panzanella with Pomegranate Dressing
Leek & Cauliflower Risotto
Arugula-Chicory Salad with Grapefruit and Pine Nuts

Parmesan & Cracked-Pepper Crackers

When the wonderful Vicki of Simply Hue asked me if I would like to share a few holiday recipes with her readers, I immediately thought of this brie recipe. It is a crowd-pleaser, and the idea of updating it for the season seemed like something everyone would enjoy (along with an excuse for me to eat brie for dinner). I made it for friends this past weekend along with my favorite roasted red pepper dip. Both are ridiculously simple, which is perfect when you have a room full of people you can’t wait to catch up with.

Of course I needed something to scoop up all this goodness with, and I have had these cracked pepper crackers in the back of my mind for some time now. I really enjoyed the bite of pepper, which paired wonderfully with the simple flavors of the roasted red pepper dip. Enjoy the Parmesan & Cracked-Pepper Crackers recipe below and visit Simply Hue for my Baked Holiday Brie, 3-Minute Roasted Red Pepper Dip and more holiday inspiration from Vicki.

Parmesan & Cracked-Pepper Crackers
makes 3 dozen crackers . adapted from various sources

1/2 c flour
1/4 c whole-wheat flour, plus more for dusting
1 1/2 c grated Parmesan cheese (about 6 oz)
4 T unsalted butter, softened (1/2 stick)
1/2 t salt, plus additional for garnish
1 1/2 t cracked black pepper, plus additional for garnish
1-2 T milk (or water)

Preheat oven to 350F. In a food processor, combine the flour, cheese, butter, salt and pepper. Pulse 4-5 times, until the mixture is crumbly. With the motor running, add 1 T milk. Continue adding milk, 1 t at a time, until the dough forms into a ball.

Place dough to a lightly floured surface, and roll into a 1/16”-thick rectangle. Cut into 1” squares and gently transfer to a baking sheet. Dough will puff up a bit when baked, so pierce each square 2-3 times with a fork, if desired. Sprinkle with additional salt and pepper, and transfer baking sheet to oven.

Bake 12-15 minutes, until the ends just begin to brown. Remove from oven, and allow to cool before serving. Store, sealed, in the fridge, for up to 3 days.

Interview at Simply Hue

Just a quick note to let you know that the lovely Vicki of Simply Hue has just posted an interview of yours truly. If you have never visited Simply Hue, you must go now! It is a great inspiration for color, photography and all things creative. Thanks Vicki! You can see the interview here.

Kara Phillips Design

(click image to view larger)

How great is this? The lovely Kara, of Kara Phillips Design, has turned my Zucchini Enchiladas recipe into a work of art! I am honored, and overwhelmed by her talent! I absolutely agree she should open an Etsy shop—her illustrations would make such fun gifts!