Stock Recipes

Caprese Salad

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
•  Fresh Basil Leaves
•  Olive Oil, For Drizzling
•  Kosher Salt And Freshly Ground Black Pepper

Sweet and Sour Red Cabbage

• One 2-pound red cabbage
• 1/4 cup (1/2 stick) butter
• 6 Tbsp sugar
• 2/3 cup balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Chicken Pot Pie Cupcakes

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Baked Spinach and Eggs

• 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach* 
• 4 eggs (can increase to 6 if you are using more spinach) 
• Salt and freshly Ground Pepper, to taste 
• 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)    
• Baking spray or a little oil for greasing

Roasted Potato Wedges

• 2 pounds russet potatoes, about 6 medium
• 3 1/2 to 4 tablespoons olive oil
• 3/4 to 1 teaspoon kosher salt or Lawrys/Johnys seasoning(if using table salt decrease amount)
• 1/4 teaspoon pepper
• 1 to 2 tablespoons chopped parsley leaves, optional

See full recipe here