Baked Brie, by Cheryl

Um, yum. That's all I need to say about this.I literally used crescent rolls, a wheel of Brie cheese, and canned cranberry sauce. Oh and an egg to brush on top to give it a nice color when it cooked. I think I ate half of this just on my own. Yum!!

Ingredients:

1 can crescent rolls

1 can cranberry sauce

1 wheel Brie cheese

1 egg, beaten

Directions:

1) Preheat oven to 325. In a pot add the cranberry sauce with a couple of tbsp of water. Heat and break up the sauce. Let cool.

2) Unroll the crescent rolls. Form a square with half of them. Set aside the other half. Place the Brie in the center the dough. 

3) When the sauce has cooled spoon about half of it onto the Brie. 

4) Fold the bottom rolls onto the top while using the other half of the rolls to spread along the top. Mine didn't look pretty, but it worked! Don't close it completely. 

5) Use a basting brush to brush the egg mixture over the dough. 

6) Cook for 35 minutes or until top is brown and cheese is melted. 

Fall Bowl Sauce, by Diane

 

I've been OBSESSED with my Fall Bowl recipe, and it's been on rotation for dinners for a few weeks now. But last week I got some roasted brussels sprouts from a restaurant that had a spicy, creamy sauce on the side and used the leftovers in the bowl the next night- the sauce elevated this bowl SO much!! So I tried my hand at recreating it- and WHOA I knocked it out of the park on the first try! This sauce as a substitute for the OG sauce I used, plus roasted sprouts, have been in the mix of the Fall Bowl since then and I can't get enough of this healthy warm dinner on the fly. I would use this sauce anywhere- as a marinade for chicken even on the grill a la tandoori chicken. Yum!

As a bonus, I finally found a use for my ume plum vinegar- it's kinda like red wine vinegar but more sour and complex! The original copycat recipe had lemon, and as a hunch I used this- and wow was that a good idea! It adds an awesome complexity to the sauce, taste it before and then after and you'll see!

Ingredients (for one bowl/serving):

2 tbsp mayo (I have been using Japanese Kewpie mayo for the flavor)

1 tbsp coconut sriracha (by Ninja Squirrel at Whole Foods, regular sriracha would work too!)

1/2 tbsp ume plum vinegar

1/4 tsp each onion powder, garlic powder, paprika

1/8 tsp each cumin and himalayan salt

1 tbsp water