Tomorrow marks the official start of fall and I think we should celebrate with this brussels sprout
Promoted by Half Baked Harvest
2 tbsp. of Butter
Kerrygold Grass-Fed Salted Butter Sticks
2 tbsp. of Apple Butter
SIGNATURE SELECTS Apple Butter
1 lb of Brussels Sprouts
Boskovich Brussels Sprouts
8 oz of Burrata Cheese
White Cheese
1 pinch of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
8 ea of Dried Sage
Valued Naturals Dried Apricots
3 tbsp. of Extra Virgin Olive Oil
Iberia Canola Oil & Extra Virgin Olive Oil, Mediterranean Blend
½ cup of Fresh Herbs, Roughly Chopped
Pomì Tomatoes, Chopped
1 ea of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
1 in of Minced Garlic
Spice World Garlic, Minced
1 lb of Mixed Mushrooms
Dried Forest Blend Mushrooms
½ lb of Pizza Dough
Papa Sal's Original Pizza Dough
3 oz of Prosciutto, Torn
Primo Taglio Capocolla, Uncured, Hot, Cooked
1 ½ cup of Shredded Mozzarella & Provolone
Lucerne Shredded Cheese, Mozzarella
Baked Lemon Balsamic Salmon Bowls.
Batch Spicy Coconut Lime Margarita
Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting