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‘Featured Recipes’ Category

  1. Whole Roasted Artichoke

    March 4, 2014 by betsy


    ArtichokeSpring is in the air! Well, maybe not for everyone, but I’m sure spring is at least on everyone’s mind. It’s time for those farmers markets to fill up once again with a bounty of seasonal produce. We here at Seasonal Potluck are huge spring fanatics, and are excited to kick off another season of great seasonal recipes.

    Artichokes are happening now, so take a spin over to Betsylife, and see her take on a whole roasted artichoke 


  2. Cranberry Bundt Cake

    December 16, 2013 by betsy


    Ho! Ho! Ho! Tis the season to be jolly and to eat cake! (Ok, I made up that last part) All joking aside, the holidays are usually a time to indulge, and this cranberry bundt cake will really get you in the spirit. Seasonal cranberries add an awesome tang to this moist and fluffy bundt. I served this cake for dessert, but ate the leftovers for breakfast the next day.


    I know right? What’s says “holidays” more than cake for breakfast?

    Nothing in my book.

    So bust out your bundt pan, and bake up one of these fantastical cranberry bundt cakes for your next evening (or other) holiday gathering.


    Cranberry Bundt Cake 

    2 sticks unsalted butter, softened
    8 oz cream cheese, room temp
    2 1/2 cups sugar
    3 eggs
    1 lemon, juiced and zested
    1/4 tsp almond extract
    1 tsp vanilla
    2 1/2 cups cake flour 
    1 tsp salt
    2 cups fresh cranberries tossed with 1 Tbsp flour

    Preheat oven to 350 degrees

    Thoroughly grease and flour a bundt pan. Set aside

    In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, almond extract and vanilla extract. 

    In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries. 

    Pour mixture into the prepared bundt pan and bake for 60-65  minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely. 



  3. Cranberry Streusel Shortbread Bars

    December 3, 2013 by betsy


    Streusel topping, buttery shortbread, sweet/tart cranberry filling – what’s not to like about these bar cookies?!  These were a few steps, but don’t let that deter you because they are easy to make.  If there is a time to use a quality, European style butter, this is it.  The rich flavor will really shine through.  I made these bars as a Thanksgiving dessert, but they’re festive color would make them an excellent candidate for a Christmas cookies.  Plus, they keep for a good week at room temperature, so you can make them ahead of time too!

    I really enjoyed these bars, so much so I think I’ll add them to my December cookie list.  Hope you enjoy too!  And don’t forget to check out and link up to our CRANBERRY link page!

    Cranberry Streusel Shortbread Bars, adapted from Fine Cooking

    For the crust and streusel:
    • 10-1/2 oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm
    • 1 cup granulated sugar
    • 3/4 tsp. table salt
    • 2 large egg yolks
    • 14-1/4 oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour
    For the cranberry topping:
    • 12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
    • 3/4 cup granulated sugar
    • zest of 1 orange
    • 2 Tbs Grand Marnier (or orange juice)
    Make the crust:

    Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir together the butter, 3/4 cup of the sugar, and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

    Meanwhile, position a rack near the center of the oven and another near the top. Heat the oven to 325°F.

    Bake the dough until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the topping.

    Make the streusel:

    With your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.

    Make the cranberry topping:

    In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool 5 to 10 minutes—the syrup will continue to thicken as the mixture cools.

    Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350°F and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes. (Baking these bars at the top of the oven helps the streusel brown faster without overbrowning the crust.)

    Place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot, or even outside in winter.)

    When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-3/4-inch squares.

    The bars will keep at room temperature for one week.


  4. Persimmon Gingerbread

    November 6, 2013 by betsy


    One thing that really says “winter” to me is baked goods for breakfast. I’m definitely more inclined to eat a coffee cake or donut in the winter as opposed to the summer. I guess its a heat thing, but I’m not really sure.

    The temps have been dropping here in San Diego, and I’ve been craving something cozy in the mornings. Since we’re featuring beautiful persimmons this month, I thought I’d go in search of a persimmon breakfast bread recipe. The Hubs loves gingerbread, so this one from Cooking Light hit the mark. This loaf totally satisfied my baked breakfast hankering. The only problem is, I started also craving it mid-morning….and for lunch…..and after work. Whoops! Needless to say it didn’t last very long around here.


    Persimmon Gingerbread recipe adapted from Cooking Light 

    • 1/2 cup packed brown sugar
    • 1/4 cup butter, softened
    • 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits)
    • 1/3 cup molasses
    • 3 large eggs
    • 2 cups all-purpose flour (about 9 ounces)
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1/3 cup boiling water
    1. Preheat oven to 375°.
    2. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).
    3. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Pour batter into loaf pan coated with cooking spray. Bake at 375° for 60 minutes. Cool 10 minutes in pan on a wire rack.

  5. Rainbow Chard “Cannelloni”

    October 2, 2013 by betsy


    I found some pinspiration lately when I saw someone make enchiladas without tortillas by substituting swiss chard. “Genius!” I thought to myself.

    I’ve never been a big carb gal. I find bread, tortillas, pasta and the like to be filler. I always whittle these additions down to the bare minimum then devour what’s inside. I guess that’s why I love soups and salad so much. All the flavor, no filler.


    This idea got me thinking of ways I could trick The Hubs into thinking we were having pasta for dinner. The man loves his pasta, and I almost never make it for him because of my filler aversion. I was hoping if I used classic cannelloni flavors, he would hardly realize that the pasta part was missing.


    Ok, so it was pretty obvious that this was NOT actual pasta, but boy did he love it anyway! He even ate the leftovers the next day. I was right in believing that the flavors were what he REALLY loved, and not the filler. This is why we’re the perfect match.


    By using ground turkey I made this dish even lighter. Its gluten free, low carb, and packed full of homey flavors. Give it a try and see what your family thinks about chard “cannelloni”

    Be sure to check out more great chard recipes over at our October LINK PARTY

    Rainbow Chard “Cannelloni”

    1 1/4 lb ground turkey

    2 Tbs olive oil

    1 small onion, diced

    2 cloves garlic, minced

    1 large carrot, diced

    1/4 cup fresh parsley, chopped

    1/4 cup fresh basil, chopped

    1 tsp crushed red pepper flakes

    1/2 cup ricotta cheese

    1/2 cup cottage cheese

    2 bunches rainbow chard, stems removed

    2 cups marinara sauce, divided

    1/2 cup shredded parmesan cheese

    Bring a large pot of water to a boil. Have a large bowl of ice water standing by. Dip each chard leaf into the boiling water for 10 seconds, then submerge in the ice water. Repeat with all leaves. Pat dry and set aside.

    Preheat the oven to 350 degrees.

    In a large skillet heat olive oil over medium heat. Add onion and garlic and cook for 2 minutes until fragrant. Add in the ground turkey and season with salt and pepper. Cook until browned. Transfer to a large bowl and cool.

    Add parsley, basil, red pepper, ricotta and cottage cheese to turkey mixture. Mix until well combined.

    Spread 1 cup of the marinara sauce in the bottom of a 9X13 baking dish. Lay one chard leaf flat on a cutting board and spoon a heaping mound of turkey mixture in the center. Carefully roll up the leaf and place in the baking dish. Repeat with remaining leaves and mixture. Top the rolled bundles with remaining one cup of marinara sauce and shredded parmesan cheese.

    Bake for 20 minutes until cheese begins to bubble. Serve.


  6. Spicy Green Bean “Fries” with Creamy Avocado Dipping Sauce

    September 5, 2013 by betsy


    Its majorly hot outside, but that couldn’t stop me from turning on the oven for a short while today in order to bring you these spicy green bean “fries” Let’s be real. A girl can only eat so many salads and peanut butter sandwiches before actual cooking becomes inevitable. These “fries” took practically no time at all, and while they were in the oven I sat in front of a fan to keep the sweating to a minimum. The creamy avocado dipping sauce helped with the cooling process as well.

    Talk about a great, healthy, SEASONAL substitution for your standard starchy side dish. These “fries” were perfectly crisp, and packed with glorious spicy flavor thanks to some dried hatch chile powder I mixed into the panko. You could make these with all kinds of vegetables from asparagus to cauliflower. Think of it like a new take on vegetable tempura.


    I’m a huge fan of beans, and have fond memories of sitting on the porch in the late summer snapping off the ends for my mom while she worked on the rest of dinner. I’m really anxious to see what everyone else makes with their fresh snap beans, so be sure to head over to our BEANS LINK PARTY  and link up your recipes


    Spicy Green Bean “Fries” with Creamy Avocado Dipping Sauce

    1 lb fresh green beans, ends removed

    1/2 c panko bread crumbs

    salt and pepper

    1 T dried hatch chile powder

    2 eggs lightly beaten

    For the sauce

    1/2 ripe avocado, mashed

    2 T plain greek yogurt

    juice from 1/2 lime

    1 T finely chopped cilantro

    Preheat the oven to 375 degrees. In a shallow dish combine panko, hatch chile powder and salt and pepper to taste. Place beaten eggs in another shallow dish.

    Dip each bean in eggs then coat with panko mixture. Place on a baking sheet lined with parchment paper. Bake beans for 15-20 minutes until panko is golden brown. 

    Meanwhile, whisk together all dipping sauce ingredients in a small bowl until smooth.

    Allow beans to cool slightly then serve with dipping sauce. 

    Note: This recipe is easy to make for one or for a crowd. Adjust measurements depending on the number of people you’re serving


  7. Open-faced Plum & Prosciutto Sandwiches

    August 19, 2013 by betsy


    I started off thinking I was going to make some sort of plum coffee cake spiced with cardamom.  Okay, I might still make that.  But then I stumbled across this recipe and it called my name.  There’s nothing I don’t like about prosciutto, goat cheese and arugula.  Add some sweet, tart plums – perfect!  I made this recipe for a night out at one of the free concerts at Millennium Park.  It was a gorgeous night to sit outside, listen to music, eat good food and catch up with some old friends.  The sandwiches were the perfect picnic food, but they’re good enough to have for an easy summer dinner.

    Make sure you check out more plum recipes at on our plum potluck page!

    Open-faced Plum & Prosciutto Sandwiches, adapted from Cooking Light

    • 1/3 cup (3 ounces) soft goat cheese
    • 4 (2-ounce) slices Italian bread, toasted
    • 1 cup loosely packed arugula
    • 2 ripe plums, cut into thin wedges
    • 3 ounces very thin slices prosciutto

    Spread 3/4 ounce cheese evenly over each bread slice. Divide arugula, plum wedges, and prosciutto evenly over sandwiches.

  8. Grilled Plum and Ricotta Flatbread

    August 5, 2013 by betsy


    As much as I love plums, I’m sad because their appearance at the farmer’s market means that we’ve reached the beginning of the end of summer. I plan to enjoy these last few weeks to the fullest, which means lots of pool time, dining at places with outdoor patios, and cooking without turning on the oven. It’s hot out there folks!

    I made these simple grilled plum flatbreads over the weekend. Grilling stone fruits really brings out their flavor and juiciness. Paired with peppery arugula, these make the perfect quick snack for after a long day in the sun.


    Grilled Plum and Ricotta Flatbread

    3 small plums

    1/3 cup ricotta cheese

    3/4 cup arugula

    1 T balsamic glaze


    Heat a grill pan to medium high heat. Slice the plums and cook slices on grill pan until charred, about 4 minutes.

    Meanwhile, heat a dry skillet over medium heat. Cook the tortilla until crispy, flipping once. Spread the ricotta cheese on the crispy tortilla. Top with arugula and grilled plums. Drizzle with balsamic glaze. 


  9. Raspberry Turnovers

    July 9, 2013 by betsy

    raspberry turnover

    I went fruit picking in Michigan the other day and came back with a huge load of sour cherries, sweet cherries, and black raspberries.  I happen to have some red raspberries at home already, and I need to use them up pretty fast.  I also happened to have a package of Dufour chocolate puff pastry in my freezer that I had been itching to try out.  Voila!  Easy turnovers.  Without the labor of making your own puff pastry, these can be thrown together in no time.

    The chocolate puff pastry was good.  You can tell it is a quality product, and not just because of the high price!  It’s hard to find all butter puff pastry sold retail though.  So if you have a special occasion, or want a good substitute for homemade, I’d definitely recommend the Dufour brand.

    Fresh raspberries have a very short shelf life.  If you aren’t going to use them right away, make sure you wash and freeze them on a sheet pan.  Then transfer to a plastic bag or freezer container.  Freezing them this way will allow you to take out only what you need when it’s time to bake, make smoothies or snack on your berries!

    Raspberry Turnovers

    • 1 package puff pastry
    • 3 tablespoons cornstarch
    • 2/3 cup sugar
    • 3 cups raspberries, fresh or frozen
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)

    Dissolve cornstarch in water.  Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla, cinnamon and the cornstarch/water mixture.


    Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn’t really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you’re ready to use it.

    When you’re ready to assemble the turnovers, preheat the oven to 400°F. Roll the chilled dough into a 16″ square. Cut sixteen 4″ squares, for small, triangular turnovers. For round turnovers, use a turnover press to cut nine 4 1/2″ rounds. Re-roll the dough scraps, and cut 4 or 5 additional rounds, as many as you can get out of the scraps.

    Place about 2 teaspoons filling slightly off-center in each square. Or about 4 teaspoons slightly off-center of each round; a level tablespoon cookie scoop works well here.

    Fold the turnovers in half. If you’ve cut the dough in squares, fold in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.

    Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they’re a deep, golden brown; you may see some of the filling beginning to ooze out.

    Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

    Makes 16 small triangles.  Adapted from King Arthur Flour.

    raspberry turnovers

  10. Raspberry Blue Cheese Salad

    July 1, 2013 by betsy


    I think most people would automatically think of dessert when thinking about raspberry recipes, but I wanted to do something a  little different. We’ve been under a bit of a heat wave here in San Diego recently, which, in my house, always means something cold for dinner. Much to The Hubs chagrin it was salad for dinner this time around.  I gave this simple Raspberry Blue Cheese Salad recipe from Cooking Light a little bit more Ooomph with the addition of some crispy pancetta. Gotta keep that Hubs happy!

    The textures in this salad were so great from the crunchy pepitas, to the smooth, creamy blue cheese. If its not too hot where you live, it would be great for a 4th of July party or other summer BBQ. I’m worried it might wilt on our outdoor buffet, but I’ll definitely be making it again this summer for an indoor gathering!


    Raspberry Blue Cheese Salad recipe adapted from Cooking Light 

    1 1/2 tablespoons olive oil

    1 1/2 teaspoons red wine vinegar

    1/4 teaspoon Dijon mustard

    1/8 teaspoon salt

    1/8 teaspoon pepper

    5 cups mixed baby greens

    4 oz pancetta, cooked and diced

    1/2 cup raspberries 

    1/4 cup chopped toasted pepitas

    1 ounce blue cheese

    Combine olive oil, vinegar, Dijon mustard, salt, and pepper. Add mixed baby greens; toss. Top with pancetta, raspberries, pepitas, and blue cheese.

    Don’t forget to check out our raspberry recipe link party! Find some summer party recipe inspiration, or link up a recipe of your own.