Treks & Bites – The Crossroads Where Food Meets Travel!
Quinoa, black beans, onions, garlic, millet, flax meal and lots of spices make up these delicious quinoa cakes or veggie burgers.
A delicious fall dessert made with apple filling and crumb topping on a pecan crust.
Simple ground chicken combined with herbs and spices makes an easy and healty breakfast sausage.
Dark chocolate cake, layered with chocolate cream cheese frosting and bits of toffee.
Double Chocolate Toasted Pecan Cookies envelop this luscious and beautiful Pistachio Ice Cream
Cauliflower Florets roasted with shallots, red chili pepper flakes and Parmesan cheese
Cheesecake made with both cream cheese and goat cheese, on a graham cracker crust, topped with your favorite seasonal berry compote.
Oven-roasted cremini, portobello, morel and porcini mushrooms with roasted shallots all tossed in a scrumptious Boursin Garlic & Fine Herbs wine sauce.
Flaky sea bass, crusted with toasted, slivered almonds and grilled to perfection, all served with a sweet and salty Thai chili sauce.
Rich dark chocolate brownies on top of a crispy graham cracker crust and topped with roasted marshmallows and melted dark chocolate chips.
Cold espresso with tonic water, fresh minced ginger and fresh-squeezed lime juice
This recipe is made in three parts: the fruit filling; the crumb topping; and the crust.
Heat all ingredients in a saucepan over medium-low heat, until chocolate is melted.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.
We love shishito peppers as an appetizer all by themselves, but this salad recipe is really fun and creates such a beautiful, colorful plate.