Turkish Coffee Ice Cream with Sesame Caramel

Fresh Eating with Microgreens OUTDOORS

Maple Garlic Roast Turkey

Creamy Chicken and Pumpkin Alfredo

No, we promise it’s not a typo—this recipe really does combine a classic pasta sauce with a popular fall ingredient! The creamy blend makes for the type of comfort meal that’s perfectly suited for an autumn day.


  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 pound pasta of your choice
  • 1 cup light cream
  • 2 cups vegetable broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ¾ cup pumpkin puree
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon nutmeg
  • Salt and pepper, to taste
  • ¼ cup toasted hazelnuts, chopped
  • Basil, for garnish
  • Bacon crumbles, for garnish


  1. Heat the oil in a large skillet over medium-high heat, add chicken, and cook for 2-minutes on each side until golden brown and cooked through. Add in the garlic, and sauté for another minute. Set chicken aside.
  2. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain, and set aside.
  3. While the pasta is cooking, whisk together the light cream, vegetable broth, and flour. Set aside.
  4. In the same skillet, melt the butter over medium-heat. Pour the cream mixture into the pan, along with the pumpkin puree and Parmesan cheese. Bring it to a low simmer until it has slightly thickened. Remove it from the heat, add the nutmeg, and season to taste with the salt and pepper.
  5. Toss the pasta and chicken with the pumpkin alfredo sauce. Garnish and serve with the toasted hazelnuts, crumbled bacon, and chopped basil.

Add this recipe to your fall menu lineup, and share your photos on Facebook and Instagram using the hashtag #ALMbites.

Brussels Sprouts Au Gratin

Brussels sprouts are often a great sticking point at the dinner table: you either love them or loathe them. This recipe, though, may just push you over to the “loving them” side—these  creamy brussels sprouts feature lots of cheese, herbs, and even bacon, making them the perfect cold-weather side dish.

Serves 4

http:// https://youtu.be/XkHaflfm2GA


  • 4 slices bacon, chopped
  • 1 tbsp. butter
  • 2½ tbsp. flour
  • 2 c. milk
  • ¼ tsp. ground nutmeg
  • 1 tsp. salt
  • ½ tsp. fresh rosemary, chopped
  • ½ tsp. fresh thyme, chopped
  • 1¼ c. Gruyère cheese, shredded
  • ½ c. Parmesan cheese, shredded
  • 2 pounds brussels sprouts, cut in half and blanched
  • 2 shallots, peeled and sliced


  1. Preheat oven broiler.
  2. In a large, high-sided skillet, cook bacon over medium-high heat for 4 minutes or until crisp. Remove bacon with a slotted spoon, and let drain on a paper towel.
  3. In the same pan, add butter and flour, and stir, creating a roux. Whisk in milk, bring to a simmer, and reduce heat to medium-low. Continue to whisk until sauce thickens slightly. Season the sauce with nutmeg, salt, rosemary, and thyme, and stir.
  4. Whisk in 1 cup Gruyère and the Parmesan, a quarter cup at a time, until melted and blended. Add in brussels sprouts, shallots, and bacon, and toss to coat. Spoon mixture into a casserole dish or ovenproof skillet, and sprinkle the top with remaining Gruyère.
  5. Broil casserole for 5–7 minutes or until bubbly and lightly browned on top. Let rest for 5 minutes before serving.

Vegetarian Breakfast Strata

This is the vegetarian breakfast you need to add to your morning lineup! Full of flavor, veggies, and protein, you can’t go wrong with this dish.

Recipe courtesy of Nicki Sizemore and From Scratch Fast, in partnership with Hood Cottage Cheese

Serves 6


  • 3 cups 1-inch baguette cubes (regular or gluten-free)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and thinly sliced
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 8 large eggs
  • ¾ cup milk
  • 1 cup Hood Cottage Cheese with Chive
  • ½ cup freshly grated Parmesan cheese, divided


  1. Preheat the oven to 350ºF.
  2. Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
  3. Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic, and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
  4. In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
  5. Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.

Grilled Greek Flatbread Pizza

Although traditional pizza has tomato sauce and cheese, this dish can really be adapted to fit any taste and palate. This healthier Greek version is loaded with veggies and creamy feta, so you can get your pizza fix without the guilt.

Recipe and images courtesy of  The Cozy Cook, created in partnership with Hood Cottage Cheese.


  • 2 (6 in. x 12 in.) flatbreads
  • 2 tbsp. olive oil
  • 16 oz. Hood Cottage Cheese with Cracked Pepper
  • ½ c. Kalamata olives, pitted
  • ¼ c. sundried tomatoes, patted dry
  • ¼ c. roasted red peppers, patted dry
  • ⅓ c. red onions, thinly sliced
  • ¾ c. feta cheese, crumbled
  • Fresh parsley, for garnish

Ingredients: Optional toppings

  • 1 tsp. garlic, minced
  • ¾ tsp. dried oregano
  • 3 tbsp. Greek dressing


  1. Preheat the grill to medium-high heat.
  2. Brush each side of the flatbread with olive oil.
  3. Add the flatbread to the grill. Heat for 2–3 minutes and flip. Heat for an additional 2–3 minutes.
  4. Remove the flatbread from the grill. Spread 8 ounces of Hood Cottage cheese on each.
  5. Add the remaining toppings.
  6. If desired, return the pizzas to the grill and heat with the lid closed for an additional 3 minutes prior to serving.

To prepare in the oven:Preheat the oven to 400ºF, and heat the flatbread for approximately 3 minutes. Remove from the oven, add toppings as instructed above, and return to the oven for 3 additional minutes. Serve warm.

Cranberry-Cheesecake Brownies

Layers of decadent chocolate brownie and cranberry-swirled cheesecake combine for a delectable dessert that’s pretty in pink.

Ingredients: For the cheesecake

  • 2 (8-ounce) cream cheese packages
  • ½ cup, plus 3 tablespoons sugar, divided
  • 1 egg
  • ½ teaspoon vanilla
  • 1½ cups whole cranberries

Ingredients: For the brownies

  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Line a 13” x 9” pan with parchment paper, and lightly coat with nonstick spray.
  2. Beat together the cream cheese and ½ cup of sugar until smooth. Add in the egg and vanilla, and continue to beat until fully mixed. Set aside.
  3. Add one cup of the cranberries to a small pot, and crush with the back of a fork. Add in the 3 tablespoons of sugar, and cook over medium heat until thickened. Set aside.
  4. Whisk together all the dry ingredients for the brownies. In a separate bowl, mix together the wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the brownie batter into the pan, and spread evenly, followed by the cheesecake batter. Using a spoon, place dollops of the cranberry mixture into the cheesecake layer, and swirl using a toothpick or skewer.
  6. Crush the remaining cranberries with the back of a fork, and sprinkle on top of the brownies. Bake for 45 minutes, or until the cheesecake is set. Let cool before serving.

Grilled Short Ribs with Country Chowchow

Short ribs were made for grilling! These meaty ribs are rubbed, grilled, and topped with an easy-to-make Pennsylvania Dutch-style chowchow: an amazing pickled condiment of cabbage,  corn, tomatoes, peppers, and onions.

Serves 4

Ingredients: For the chow chow

  • 2 cups apple cider vinegar
  • 1 cup water
  • ⅛ cup salt
  • ½ cup sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 teaspoons ground turmeric
  • ½ teaspoon crushed red pepper flakes
  • 1 cup green cabbage, chopped
  • ½ cup red cabbage, chopped
  • 2 cups corn kernels
  • ½ cup red bell peppers, chopped
  • ½ cup green tomatoes or tomatillos, chopped
  • ½ cup yellow onions, peeled and chopped

Ingredients: For the short ribs

  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 teaspoons brown sugar
  • 2 pounds beef short ribs, with bones


  1. In a medium saucepan over medium-high heat, bring apple cider vinegar, water, salt, sugar, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes to a simmer, whisking frequently. Once salt and sugar have dissolved, remove from heat, and set aside.
  2. Combine the cabbages, corn, peppers, tomatoes, and onions in a large bowl, and then stuff the mixture into a Mason jar. Fill with the apple cider mixture. Cover, and refrigerate for 2 hours.
  3. Preheat grill to medium-high heat.
  4. In a small bowl, stir salt, paprika, cumin, garlic and chili powders, and brown sugar together. Coat the ribs with the rub, and grill for 10–12 minutes for medium rare, flipping frequently to make sure all sides are nice and charred.
  5. Let the ribs rest for 5 minutes before slicing and serving, and plate with the chowchow.

Tips: Extra chowchow will last for a few weeks refrigerated. It is excellent on hot dogs as well.

Summer Fruit and Sour Cream Tart

This fruit tart is truly a masterpiece. Sweetened sour cream pastry filling is layered underneath a bounty of fresh summer fruit, making this a dessert no one will forget.

Serves 6–8


  • Ready-to-bake piecrust
  • 2 c. half-and-half
  • 2 tsp. vanilla extract
  • ½ c. sugar
  • 5 egg yolks
  • 3 tbsp. cornstarch (dissolved in 3 tbsp. of half-and-half)
  • 1 c. sour cream
  • 6 strawberries, sliced
  • 2 kiwis, sliced
  • ⅔ c. blueberries
  • ⅔ c. raspberries
  • ⅔ c. blackberries
  • ⅔ c. mandarin orange slices
  • 4–6 fresh figs
  • Fresh mint sprigs, for garnish


  1. Bake piecrust according to package instructions, and let cool.
  2. In a large saucepot over medium heat, whisk together half-and-half, vanilla, and ¼ cup sugar. Bring to a scald of 180°F, whisking frequently.
  3. In a large bowl, whisk together yolks with remaining sugar until fluffy. Using a ladle, pour the hot half-and-half in a thin stream into the egg mixture, while whisking, to temper the eggs. Pour mixture back into the pot, and whisk in cornstarch mixture. Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and let cool to room temperature. Fold in sour cream until combined. Keep refrigerated until ready to assemble.
  4. Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until ready to slice and serve. Garnish with mint.