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[elevateyourplate]

Happy Father's Day from everyone at EYP! We couldn't resist the fragrance of peaches and strawberries at our market, and Dad's Day Breakfast seemed like the right time to enjoy them! Sugar Macerated Peaches & Strawberries with Fresh Mint & Lemon Zest | Dutch Baby Pancake | Lemon Whip Cream | Powdered Sugar Dusting #ElevateYourPlate #EYPdish #Foodsperation #Peaches #Strawberries #Mint #DutchBaby #GermanPancake #Pancakes #CastIron #Lemon #WhippedCream #TastyTown #Breakfast #FathersDay #DadsDay

[elevateyourplate]

These Polenta Bites are perfect appetizers for BBQs or summer dinners! We've nested them in marinara & alfredo sauces, but they go well with about anything! Baked & Sautéed Polenta | Mariana Sauce | Alfredo Sauce Polenta Bites 1 ½ TBSP butter 3 garlic cloves, minced, ½ shallot, minced 1 ½ cup whole milk 1 cup heavy cream 1 cup polenta (You can also use ½ cup grits and ½ cup cornmeal) Salt to taste Preheat oven to 375 degrees. In a medium sauce pan melt the butter and sweat the garlic and shallot. In a liquid measuring cup combine milk products, lightly mix together and heat in the microwave for about 2 minutes or until warm. Be careful not to scald. Once milk is heated, whisk into the sauce pan. Now take your dry polenta and slowly whisk into the milk. Continue whisking until the mixture becomes thick, then season with salt to taste. In a 9”x9” pan place parchment paper on the bottom. We outlined the bottom of the pan onto the parchment with a pen, and then cut it out to lay in at the bottom. Pour the polenta mixture into the pan and bake for 20-25 minutes or until the sides become golden and the top has little licks of gold. When finished baking, allow to cool for about 15 minutes, then take it out of the pan onto a cutting board. Cut the square into four even sections. We like to let them set in the refrigerator overnight because they firm up well while frying or grilling. But if you are doing this all in one day take your four sections and either saute them in a pan with butter until golden, or set them on the grill until you see grill marks and they’re hot. Once finished frying/grilling, cut them into bite size pieces and serve them with your favorite dipping sauces. We recommend using our Marinara or Alfredo recipes which are listed below. We advise preparing your sauces before sauteing/grilling the polenta so everything will serve hot. Mama Revense’s Marinara 2 TBSP butter 1 TBSP olive oil ½ white onion, chopped 2 cloves garlic, minced 3 12 oz cans petite diced tomatoes 1 12 oz can tomato sauce 1 6 oz can tomato paste ½ tsp fennel 1 TBSP oregano 1 TBSP basil 1 TBSP garlic Powder Dash of onion Powder 2 TBSP red cooking wine (or whatever you have in the house) 1 TBSP sugar Salt & Pepper to taste Heat butter and olive oil in a large soup pan on a medium heat. Add onion and garlic, and saute until translucent. Throw in all canned tomato products and stir until mixed. Once the tomato products have incorporated, add the remaining ingredients and let simmer for 20-30 minutes. Check for taste and season accordingly. If the sauce is too chunky for your taste, use an immersion hand blender or a regular upright blender to make more smooth. Alfredo (Béchamel) Sauce 1 ½ TBSP butter 2 cloves garlic, minced 1 shallot, minced 1 TBSP AP flour 1 ½ cup whole milk 1 cup heavy cream ¼ cup parmesan, finely grated ¼ asiago, finely grated Salt & Pepper to taste In a medium sauce pan, on low heat, melt the butter and sweat the garlic and shallot. In a liquid measuring cup combine milk products, and heat in the microwave for 2 minutes or until warm. When garlic and shallot are finished sweating pull the pan off the heat, and whisk in the flour. Be careful not to have any lumps. The mixture should be pasty, so don’t be afraid to add a little more flour if it appears too viscous. When milk is warm, slowly whisk into the sauce pan, avoiding lumps. Return to a medium-low heat and continue whisking until it thickens. At this time add your finely grated cheeses slowly, and season to taste with salt and pepper. #ElevateYourApps #ElevateYourPlate #EYPdish #Foodsperation #Polenta #Bites #PolentaBites #Grits #Marinara #Tomato #Alfredo #Béchamel #Parmesan #Asiago #InstaYum #InstaBite #Food #DishOfTheDay #Foodie #PicOfTheDay #InstaFood

[elevateyourplate]

This breakfast is indulgently good for you! Homemade Chicken Sausage | Toasted Thomas' Whole Grain English Muffin | Fresh Avocado | Cabot Pepper Jack Cheese | Green Chiles | Fried Egg Sandwich Ingredients Whole Grain Thomas’ English Muffin Chicken Sausage Pattie *homemade sausage recipe below Pepper Jack Cheese Fried Egg Canned Green Chiles Fresh Spinach Fresh Sliced Avocado Start by frying your sausage patty in a skillet on medium heat. Get a nice crisp caramelized saute on each side before flipping. Should only take 7-8 minutes to finish cooking. Once the sausage is done, set it to the side and begin frying an egg just how you like it.Turn on your oven broiler to high, and top the sausage with a slice of pepperjack cheese and broil until the cheese is good and melted. As the egg fries, cut your Whole Grain Thomas’ English Muffin in half and throw it in the toaster. Everything should be finished cooking shortly, so begin assembling the sandwich with the fresh sliced avocado, the sausage patty and melted pepper jack cheese, then a spoonful of the green chiles, the fried egg and the fresh spinach greens. *Homemade Chicken/Turkey Sausage 1 lb ground chicken or turkey 3 cloves garlic, minced 1 small shallot, minced 2 sprigs fresh rosemary, minced (Dried works well too) 2 tsp coarse salt 1 TBSP granulated garlic ¼ tsp cayenne ½ tsp chili powder ½ cup panko bread crumb ½ tsp olive oil Mix all ingredients together, and shape into patties with a diameter of about 3-4”. Refrigerate for at least 30 minutes so patties maintain form while frying on medium heat or baking in the oven at 365 for 12 minutes. #ElevateYourPlate #EYPdish #Chicken #Sausage #WholeGrain #EnglishMuffin #Avocado #Cabot #PepperJackCheese #GreenChiles #FriedEgg #Weekend #Breakfast #FoodOfTheDay #Bite #Chomp #BreakfastOfChampions #InstaFood #InstaYum #FoodPorn #BiteMe #FoodPics #NoFilter #WholesomeIngredients #FreeRange #Lean #Protein #Taste

[elevateyourplate]

We can't take the heat in the kitchen so we are bellying up to the bar! This is our Crushed Pineapple Lime Mint Mojito, with fresh mint out of our garden! Muddle 8 Leaves Mint & 2 TBSP Crushed @dolepackaged Pineapple. Add 1/4 oz. Simple Syrup, 4 oz. Pineapple Juice, Lime Wedge Juiced, & 1.25 oz. @bacardiusa Rum. Shake on ice, pour into glass & top with Sprite for fizz. For virgin 86 the rum and hit with more @sprite. #ElevateYourDrank #ElevateYourPlate #Pineapple #Lime #Mint #Mojito #SimpleSyrup #Sprite #Bacardi #Rum #Drinks #InstaDrink #DrinkOfTheDay #PicOfTheDay #Food #FoodGram #DrinkGram #Bev #Beverage #SummerDrink #Summer #BeatTheHeat #EYP #EYPonTheRocks #ShakenNotStirred

[elevateyourplate]

Thai Enchiladas are on the menu today at EYP! We thought Chicken Curry and an Ancho Chile, Coconut Milk Enchilada Sauce needed to happen, so here it is! Shredded Curry Roasted Chicken | Ancho Chili, Coconut Milk Enchilada Sauce | Avocado Cilantro Lime Crema | Mango, Avocado & Shallots in Chili & Lime | Queso Fresco | Cilantro Lime Quinoa #ElevateYourPlate Roasted #Curry #Chicken #Ancho #Chili #Coconut #Milk #CoconutMilk #Cilantro #Lime #Crema #QuesoFresco #Mango #Avocado #Quinoa #Foodie #Taste #InstaYum #Instafood #Bite #Chomp #Food

[elevateyourplate]

We kicked off breakfast with an Apricot Chia Steal Cut Oat Porridge! Takes only 10-15 minutes and is full of complex carbs! Chopped Dried Apricots | 1/2 Cup Steal Cut Oats | 2 tsp Chia Seeds | 1 1/4 Cup Water | Pinch of Salt | Chopped Almonds | Dash of Cinnamon | Brown Sugar & Butter to taste #ElevateYourPlate #Breakfast #Porridge #Oatmeal #StealCutOats #ChiaSeeds #Chia #Almonds #Apricots #BrownSugar #Butter #Chomp #Bite #Instafood #InstaYum #Food #Taste #Foodie

[elevateyourplate]

It's another Juicy Tuesday! This week we have a trio of Carrot, Green Apple & Orange! 6 Carrots | 2 Green Apples | 2 Oranges | 1/2 Lemon | Ginger #ElevateYourPlate #JuicyTuesday #Carrot #GreenApple #Orange #Lemon #Ginger #Vegetarian #Vegan #Juice #Juicing #InstaFood #InstaYum #Bite #Sip

[elevateyourplate]

This cool spring weather has us craving peas and asparagus! This is our Sweet Pea Linguini and Roasted Asparagus. Sweet Pea Béchamel | Roasted Asparagus | Toasted Hazelnuts | Parmigianno-Reggiano | Lemon Zest #ElevateYourPlate #SweetPea #Béchamel #Linguini #Roasted #Asparagus #Toasted #Hazelnuts #ParmigianoReggiano #Lemon #Zest #InstaFood #InstaYum #Bite #Chomp #Taste #Pasta #Food #Foodie

[elevateyourplate]

We've been experimenting with braising vegetables and this is what we've come up with! Potatoes and Mushrooms cooked in an Herb Cabernet & Beef Stock Reduction and garnished with Spicy Mustard Seed. Baby Red & Yellow Potatoes | Baby Portobello Mushrooms | Cabernet Beef Reduction | Spicy Yellow Mustard Seed | Rosemary Sprig #ElevateYourPlate #BraisedVegetables #Potatoes #Portobello #Mushroom #Cabernet #BeefStock #Reduction #SpicyYellowMustardSeed #Rosemary #Food #Bite #InstaFood #InstaYum #Chomp #Taste #Foodie #Veggies

[elevateyourplate]

We are working from home today! These are our Orange Carrot Curry Noodles shot by @zachcancook on his iPhone. Spicy, savory and sweet! Curry | Turmeric | Oregano | Cayenne | Minced Garlic | Olive Oil | Orange Juice & Zest | Lemon Juice | Chicken Broth | Roasted Curry Carrots | Rice Noodles | Soft Boil Egg #ElevateYourPlate #Orange #Curry #Noodles #Turmeric #Cayenne #Garlic #Oregano #OliveOil #Zest #Chicken #Broth #Roasted #Carrots #RiceNoodles #SoftBoilEgg #Food #Bite #Chomp #Foodie #InstaFood #InstaYum #WorkingFromHome #NoFilter

[elevateyourplate]

We are ready for the weekend at EYP! BBQ season is upon us and we think this burger is spring appropriate! Grill Roasted Jalapeño | Fresh Mango | Queso Fresco | Fresh Avocado | Spicy Cayenne Mayo | King's Hawaiian Roll | EYP Burger Blend: Egg, Panko, Minced Onion & Garlic, S&P Garlic & Onion Powders #ElevateYourPlate #Burger #Mango #Roasted #Jalapeño #Queso #QuesoFresco #Avocado #Spicy #Cayenne #Mayo #KingsHawaiian #Beef #GroundBeef #Onion #Garlic #Salt #Pepper #Egg #Panko #Bite #Chomp #InstaFood #InstaYum #Fresh #NoFilter #Foodie #Food

[elevateyourplate]

#TBT to a dish we made a few months ago with the leftover pork roast from a Sunday dinner! The grits are inspired by @chefandthef from @achefslife! Barbacoa Pork | Fresh Sliced Avocado | White Wine Caramelized Onions | Creamy Pepper Jack Grits #ElevateYourPlate #PimpYourGrits #Leftovers #Barbacoa #Pork #Avocado #CaramelizedOnions #PepperJack #Grits #Bite #Chomp #InstaFood #InstaYum #Foodie

[elevateyourplate]

Thanks to all 1000 of you for following EYP! In honor of the occasion we decided to 'get naked' with this naked cake! Yellow Sour Cream Cake | Minneola Lemon Grand Marnier Whipped Cream Cheese Frosting | Morello Cherries | Morello Cherry Disaronno Glaze | Candied Minneola Peel #ElevateYourPlate #Naked #NakedCake #Wedding #Cake #SourCream #Minneola #Tangerine #GrandMarnier #CreamCheese #Frosting #Lemon #MorelloCherries #Cherry #Disaronno #Glaze #CandiedOrangePeel #Garnish #Bite #Chomp #Sweets #Dessert #Vegetarian #InstaFood #InstaYum #Sugar #Foodie #SugarBaby

[elevateyourplate]

Happy Meatless Monday! This is our Chili Sautéed Sweet Potato and Kale Chiffonade Taco. Chili Sautéed Sweet Potato | Garlic Sautéed Kale Chiffonade | Toasted Corn Tortilla | Queso Blanco | Cilantro Lime Aioli #ElevateYourPlate #SweetPotato #Chili #Garlic #Sautéed #Kale #Chiffonade # CornTortilla #QuesoBlanco #Cilantro #Lime #Aioli #MeatlessMonday #Tasty #Bite #InstaYum #InstaFood #Foodie #EYP

[elevateyourplate]

Here's our post Easter Monsieur Croque! We made this French classic with leftover Easter ham, on thick slices of toasted Potato Bread and pan seared it with Cabot Sharp White Cheddar. It's finished with a White Cheddar Béchamel and our Blackberry Glaze. #ElevateYourPlate #EasterHam #Leftovers #MonsieurCroque #Cabot #WhiteCheddar #Toasted #PotatoBread #Béchamel #Blackberry #Glaze #Tasty #Bite #EYP #SandwichWeek #InstaYum #InstaBite

[elevateyourplate]

This luscious tomato caught our eye at the grocery store and it was love at first sight! We added our Spicy Cilantro Lime dressing that can also be used as an aioli. Beefsteak Tomato | Cilantro Lime Aioli | Baby Greens | Toasted Sourdough #ElevateYourPlate #Beefsteak #Tomato #Cilantro #Lime #Aioli #Garlic #Serrano #BabyGreens #Toasted #Sourdough #EYP #SandwichWeek #Bite #InstaYum #InstaTaste

[elevateyourplate]

Happy Easter! For breakfast this morning we made Lemon Poppy Seed Rolls with Lemon Curd Filling and Blueberry Glaze | Homemade Dough | Poppy Seed | Lemon Curd | Blueberry Glaze 

For The Dough 2 ½ cups flour

½ cup sugar

½ tsp kosher salt

½ tbsp yeast

½ cup warm milk

¼ cup warm water

½ stick butter, cubed

2 eggs

2 tbsp poppy seeds

Zest from 1 lemon

Juice of ½ lemon (save juice form other half of lemon for the blueberry glaze)

In a small bowl combine warm water (between 95°F and 115°F), yeast, sugar and salt in a large mixing bowl. Set off to the side and allow yeast to activate. It will foam and you will be able to smell the yeast as well. In another bowl heat ½ cup of milk in the microwave for about 45 seconds. It should be warm to the touch (stingy to the touch, but not burning). Remove from microwave and add cubed butter to the milk. Zest lemon into a small bowl and then juice ½  into the same bowl. Crack eggs into a small bowl and whisk lightly. Measure out flour into another bowl. Add the milk mixture, eggs, lemon juice and zest, and poppy seeds. Give mixture a quick stir and slowly add flour. The mixture should be stiff and sticky, add more milk if needed. Once mixture is completely incorporated, cover and refrigerate overnight.

Lemon Curd

½ stick butter (room temperature)

¾ cups sugar

Zest of 2 lemons

¼ cup lemon juice

2 eggs

Pinch of Kosher salt

Cream together butter, sugar, salt and lemon zest in a glass bowl. Add lemon juice, then add eggs one at a time, mixing well between each one. Heat a few inches of water in large pot and place glass bowl over large pot, making sure the water does not touch the bottom of the bowl. Stir mixture occasionally (every minute or so) until it becomes thick (12-15 minutes). The temperature will be about 170°F. Cover mixture and refrigerate overnight, or cool it down in an ice bath.

Assembly of Rolls

The poppy seed dough should have risen overnight. Punch it down and place atop a flat and floured surface. Knead dough for 10 minutes. Roll dough out to a somewhat rectangle shape about ¼ inch thick. Spread lemon curd across dough in an even layer. Working from the bottom (the side towards you) fold up the bottom inch of the dough. From this continue to roll the dough up until a long cylinder shape has formed. I found that a dough scraper helped on the areas that were sticking to my counters. Using a dough scraper or sharp knife, cut out 2 inch rolls and place into a greased 9x13 baking pan, making sure to leave space between each one of the rolls. Bake at 375°F for 20-25 minutes. If rolls start to brown, cover them with a sheet of aluminum foil.

Blueberry Glaze

½ cup water

½ cup sugar

½ cup blueberries

½ cup powdered sugar

Juice from ½ a lemon

Pinch of kosher salt

Combine all ingredients in medium sauce pan. Bring to a boil, stirring occasionally for approximately 10 min. Using a sieve, strain, separating blueberries from syrup. Set aside and let cool.

In a large mixing bowl add powdered sugar and salt. Whisk in lemon juice and blueberry syrup, adding 1 tablespoon at a time**. Once the consistency of glaze is slightly thick but still runny, spoon over top of lemon rolls and serve. May also be served with reserved blueberries from syrup if desired.

**Consistency may vary, add blueberry syrup until you are happy with the thickness.

#Elevateyourplate#Easter #BreakfastOrDessert #DessertForBreakfast#Lemon #LemonCurd #LemonZest #PoppySeed#Blueberry #BlueberryGlaze #HomemadeDough#Sweet #Citrus #InstaFood #InstaYum #Yum