Category: Seasonal and Shelter In Place Recipes

In addition to our seasonal recipes, we are creating “SIP & Nibble” recipes which use ingredients that you can easily get through EBT/SNAP/WIC programs. The recipes will each be added to this webpage. To find out more about our SIP recipes and delivery services, sign up for our weekly email newsletter at https://www.theepicureanconnection.com/contact/ !

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Basil Lemon Pesto

Yields 2 cups

Ingredients:
1 tablespoon fresh garlic, chopped fine
4 Tbs. toasted pine nuts
2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grated aged cheese, Vella Asiago or Valley Ford Hwy 1.
2 tsp. lemon zest
1 Tbs. fresh lemon juice
1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions:
In a food processor, chop the garlic, add in pine nuts, then add in basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency. Taste and season with with salt and pepper..
Serve with fresh pasta or grilled chicken.
Enjoy with a glass of Sauvignon Blanc.

Homemade Non-dairy Milks

Homemade Coconut Milk
Created by Sheana Davis, The Epicurean Connection
Yields 4 cups
1 cup unsweetened coconut flakes
4 cups hot tap water
Place coconut flakes and water into a blender. Blend for 1 minute. Strain through cheesecloth and store in the refrigerator for up to one week.

Homemade Rice Milk
Created by Sheana Davis, The Epicurean Connection
Yields 4 cups Rice Milk
1 cup cooked rice
4 cups filtered water
Measure the rice into a blender and add 4 cups of water. Blend until smooth, approximately 1 minute. Strain through cheesecloth. Store in the refrigerator for up to 1 week. Shake before serving.
Homemade Almond Milk
Yields 4 cups Almond Milk
Recipe Created by Sheana Davis, The Epicurean Connection
1 cup almonds
4 cups water
Measure almonds into a quart container and cover with water and allow to soak overnight in the refrigerator.
Drain nuts and place in a blender. Add 4 cups of water and blend until smooth, approximately 1 minute. Strain milk through a cheesecloth and store Almond milk in the refrigerator for up to one week.
Homemade Cashew Milk
Created by Sheana Davis, The Epicurean Connection
Yields 4 cups
1 cup raw cashews
4 cups water
Place cashews in a quart container and cover with water and allow to soak overnight. Place nuts and water in a blender and blend for 1 minute or until smooth. Drain through cheesecloth and store in the refrigerator for up to one week.
Flavor Options:
Sweetened Milk, add 1/4-1/2 cup sugar
Vanilla Milk, add 1 tablespoon Vanilla
Maple Milk, add 1/4-1/2 cup Maple Syrup
Chocolate Milk, add 1/4-1/2 cup chocolate Syrup
Cinnamon Milk, add in 1 teaspoon Cinnamon
Nutmeg Milk, add in 1 teaspoon Nutmeg

 

Crab & Corn Whey Chowder

Crab & Corn Chowder
Created by Sheana Davis, The Epicurean Connection
Yields 1 quart soup
 
2 tablespoons sweet butter
2 teaspoons fresh garlic, chopped fine
1/2 cup red onion, chopped fine
1 cup golden zucchini, chopped fine
1/2 cup golden bell pepper, chopped fine
1 cup fresh or frozen corn kernels
1/4 cup white wine
2 cups whey

1 cup whipping cream

1/4 tsp paprika
1 tsp fresh thyme leaves
1/4 cup fresh basil, chopped fine
1 teaspoon fresh ground black pepper

1 teaspoon Kosher salt

Optional:
1 lb meat, cleaned
1/4 c fresh parsley and basil leaves, for garnish
Edible flowers

 
Prepare vegetables.
In a heavy bottom soup pot, over medium heat, saute butter and add in garlic.  Add in onion, zucchini,  bell peppers and corn kernels.  Splash with the white wine and simmer for 4-5  minutes until vegetables are tender.
 
Add in milk and whey and bring to a simmer. Allow to cook for 15 minutes.   Add in crab and gently stir together.  Taste and adjust seasoning.  Garnish with basil leaves and edible flower petals.  Serve warm with fresh baked bread and a glass of Sauvignon Blanc.