Sausage and Kale Pumpkin Pasta

I’ve been craving all of the savory fall flavors! It is hard to get pumpkin off the brain, so when I got this fabulous pasta bowl from Vietre recently, I knew I needed to jump in the kitchen and whip up a new creation! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 13 oz. Kielbasa Sausage (Roughly Chopped)

  • 2 Tablespoons of Olive Oil

  • 17 oz. of Gigli Pasta

  • 3 Cups of Raw Kale (Roughly Chopped)

  • 8 oz Sliced Baby Bella Mushrooms 

  • Salt and Pepper to taste 

  • 1 Teaspoon Chili Powder

  • 25 oz. Jar of Pumpkin Pasta Sauce or Try this Recipe.

  • Freshly Grated Parmesan


  1. Preheat Oven to 350 degrees.

  2. Roughly Chop your Sausage into halves and quartered pieces.

  3. Spread out evenly on a lined sheet pan. Bake for 20 minutes.

  4. While your sausage crisps, cook pasta according to package directions - al dente. Drain and run cold water to stop the cooking process, set aside.

  5. In a large sauce pan, combine Olive Oil, Kale and Mushrooms. Sauté for 5-10 minutes until everything is soft.

  6. Add in your jar of sauce, chili powder, salt and pepper. Mix well.

  7. Remove Sausage from the oven and add into the sauce mixture. Mix well ands let simmer on medium low heat for 10 minutes.

  8. In a large bowl, spoon in just some the liquid portion of your sauce. Toss the pasta in sauce.

  9. Then prepare bowls with sauce on the base, pasta (just tossed), and sauce containing Kale and Mushrooms.

  10. Top with grated Parmesan, and Cracked Pepper. Serve!

Halloween Oreo Cookies

Huckleberry Collective
huckleberry Collective


  • 2- 14.3 oz Package of Oreo’s

  • 2- 11 oz. Bags of White Chocolate Chips

  • Food Coloring (Green, Pink and Orange)

  • Sprinkle Varieties

  • Googly Eyes

  • Piping Bags or Ziplock Bags (snip the tip)


Mummy Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. I melted my chocolate one bag at a time, starting with the mummies first, as they did not need food coloring.

  3. Remove the chocolate and begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper.

  4. You will quickly spoon some melted chocolate into a piping bag or zip-lock bag to drizzle on your mummy wraps. I moved the bags back and forth up and down horizontally across the cookies.

  5. Lastly, you will place on your eyes, and your mummies are ready to dry.

Monsters and Sprinkle Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. Once fully melted, you will split your chocolate into three smaller bowls, according to how many of each color you’d like.

  3. Add two dashes of your food coloring to each bowl. Pink, Green, and Orange- or whatever color choice you’d like.

  4. Mix well and then begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper. Begin Garnishing them with their sprinkles to taste.

  5. You will quickly spoon some melted of the green chocolate into a piping bag or zip-lock bag to drizzle on your monster mouth.

  6. Let all of your cookies rest for 2 hours before serving.


Banana Nut Bread

huckleberry Collective
huckleberry Collective


  • 4 Extra Ripe Bananas

  • 2 Eggs

  • 3 Tablespoons of Honey

  • 1/4 Cup of Sugar

  • 1 Teaspoon Vanilla Paste

  • 8 Tablespoons of Unsalted Butter (Melted)

  • 2 Cups All Purpose Flour

  • 1/2 Teaspoon of Baking Soda

  • 1/2 Teaspoon of Baking Powder

  • 1/2 Teaspoon of Cinnamon

  • 1/2 Teaspoon of Salt

  • 1/2 Cup of Chopped Walnuts

  • 1/2 Cup of Chopped Pecans


  1. Preheat the oven to 350 degrees.

  2. In a large bowl, mash Bananas until broken down. Add in your Eggs, and mix well. Make sure the yellow is totally combined.

  3. Next, add in melted Butter, Honey, Sugar and Vanilla Paste. Mix well.

  4. In separate bowl, whisk together the Flour, Baking Powder, Baking Soda, Cinnamon and Salt.

  5. Next, slowly add in dry ingredients into the wet ingredient bowl. Lastly, add in your Walnuts and Pecans.

  6. Mix until fully combined.

  7. Pour into a greased loaf pan and bake for 45-50 minutes or until brown and a tooth-pick test is clean.

  8. Let sit and cool before removing from pan.

Asparagus and Prosciutto Madame

While we were out exploring the Cotwolds, we had dinner at the coziest restaurant in Chipping Campden. we had a delicious meal at The restaurant Huxley’s. I was really inspired by an amazing appetizer, so I wanted to share it with you! I put my own spin on it and added a fried egg to the top with some local honey. I hope y’all love it as much as we do. It is a great addition to any elevated meal. The dish can be prepared for a larger crowd, you will simply increase your quantities.

hUckleberry Collective
hUCKLEBERRY Collective


  • 10 oz. Asparagus, Washed and Trimmed

  • 2 Tablespoons of Extra Virgin Olive Oil

  • 1/2 Teaspoon Salt

  • 1/2 Cracked Pepper

  • 1 Large Egg

  • 4-5 Slices of Prosciutto

  • 1/4 Cup of Finely Grated Parmesan Cheese

  • Honey

  • Cracked Pepper to Taste


  1. Preheat oven to 400 degrees. Wash and trim the stems of your Asparagus, pat dry.

  2. On a large sheet pan spread out Asparagus. Drizzle with one tablespoon of Olive Oil, Salt and Pepper. Toss and spread out evenly.

  3. Bake Asparagus for 10 minutes.

  4. While your Asparagus bakes, prep a medium frying pan with your remaining tablespoon of Olive Oil.

  5. Fry your Egg on medium high heat about 3-4 minutes, or until edges form and crisp slightly. Remove from heat.

  6. Remove Asparagus from the oven.

  7. Begin assembling your plate. Prosciutto, Asparagus, Parmesan, Fried Egg, Honey, and Cracked Pepper to taste.


New England

Since I was a teenager, I have had this random bucket list and one of the items was “Eat Lobster on Cape Cod”. So when I met Will, and we shared some of our bucket list items with each other, New England was one of those things we had in common. We both had this trip in mind we called our “Colonial States Trip”. Last December Will surprised me with plane tickets to Boston, and said I could plan everything else! Planning is one of my favorite parts, and luckily I had a follower who does it for a living. Beyond Beacon was so helpful in confirming ideas or answering questions I had. She knows her stuff about New England! With her help and some instagram trolling, I put together the trip we’d talked about for years. It was the perfect combination of structure and free exploring.

Salem and Rockport, Massachusetts

We flew into Boston and went straight to get our rental car, and drove to Salem.

Salem was such a neat town. I am a big Hocus Pocus fan, so the Witch Trials stop was a must. We drove over to see the Hocus Pocus house as well (Hocus Pocus House, 4 Ocean Ave, Salem, MA 01970).

We had lunch at Sea Level which is in the heart of Salem, this was where Will had his first New England oyster experience. The most fresh!

I can only imagine this place at Halloween, as it was quite the treat in May. We stopped in Olde Pepper Candy Store, and walked around town. The houses are marked with years they were built, and it is amazing to see the history.

We left Salem and drove to Rockport, Massachusetts, where we stayed in an airbnb right by the water.

The Lobster Pool, I repeat, The Lobster Pool. It was one of the most scenic and unique dinners I have ever had in my life. It was quite the experience. We drove up the street to a local store and grabbed a bottle of wine (it is byob). Will got a whole lobster with fries, I got a lobster roll with onion rings, and we split the blueberry pie. Let me mention that the blueberries in New England are amazing.

The Ice Cream Store is located in the heart of Rockport, and although it is touristy, it is a must. The tiny little store is right on the water and will definitely have a line out the door. it has been there forever.

One morning we walked the beach and had breakfast at Nate’s. I had the most delicious California Eggs Benedict, and Will got the Blueberry Lemon Pancakes. It’s tiny, so get there early.

Our last night in Rockport, we ventured over into Gloucester, which is the town from the movie The Perfect Storm. Major Fishermen town! We stumbled upon the best little pizza and oyster restaurant, Short and Main - it was as beautiful inside, as it was tasty.

Kennebunkport, Maine

We made a day trip up into Maine, and the drive was great. We drove through lots of little port towns and stopped in Newburyport along our way. We spent the majority of the day in Kennebunkport. This is a must if you’re going that direction.

We first parked near the Colony Hotel and then walked down the sidewalk of Walker’s Point (The Bush Estate). The church and grounds leading up to the point are so gorgeous. It would make for a great bike ride too! We headed back into town and ate lunch at The Clam Shack. We got there around 12:15 and the line was already crazy long. It is an iconic spot in town. The Lobster Rolls were delicious! There was also a cart where you could corder freshly squeezed lemonade. So good! After lunch we shopped around town and explored.

Boston, Massachusetts

When we left Rockport, it was Memorial Day, so we stopped in Lexington and Concord to see where the Revolutionary War “began”. This was a very neat experience, as they were doing soldier reenactments and honoring the fallen. It was so interesting to see the places you read about in books growing up. Once this stop was over, we drove down to Boston to spend a few days in the city. We did so much, I am listing it out below, but with that said, I feel as if we barely scratched the surface.

We stayed at the Boston Park Plaza. It was a great hotel and was central to everything.

Boston Public Garden

Quincy Market


Dinner at Gaslight, the best little French place. The Escargot were delicious!

Boston Tea Party Museum

Bunker Hill and The USS Constitution 

Harvard Campus


Paul Revere Cemetery 

The State House 

We stopped at Omni Parker House for Boston Cream Pie. The pie originated here and the hotel is very historic! We ate lunch here one day and it is worth the stop. Supposedly JFK and Jackie got engaged here!

Red Sox Baseball Game, was so much fun! This was Will’s Utopia, and he loved every minute. It was a neat experience, and I enjoyed seeing the Big Green Monster.

Huckleberry collective

Cape Cod, Massachusetts

On our way out to the Cape, we stopped off at Plymouth Rock. Seeing the area was so eye opening. We went to the Mayflower museum.

When we arrived in Cape Cod, we were hungry for a bite, so we stopped at Hallets. This is a cute local Ice Cream Shop, Hallet’s. It has been there since 1889. We got BLT’s and Clam Chowder.

Our next stop, was to check-in at The Inn at Yarmouth Port, which was our bed and breakfast for the remainder of our trip. There aren’t enough words to describe how much we loved the inn. This was such an amazing experience! The Inn was by far, one of the best places we’ve ever stayed(we chose to stay in Yarmouth because it was the middle of the cape, I am so glad we did). There were warm cranberry and chocolate chip cookies waiting on us and the room was to die for. The breakfast was such a treat each morning. Kathleen whips up something fabulous, and we loved everything we ate. Kathleen and Chuck are amazing hosts. They go above and beyond!

After checking in, we headed over to Chatham to check out the town and see the light house. I recommend going to see Chatham Bars. It is quite the resort!

That first night, we had dinner at The Old Yarmouth Inn which is just down the street from out Bed and Breakfast. This place was established in 1696. It has a gorgeous traditional New England exterior, and is like something out of a story. The Lobster Bisque and Flourless Chocolate Cake were my favorites. I highly recommend!

Antique Center of Cape Cod, this is a mega antique store with so many lovely pieces. We explored in here for a while.

Lunch at Sesuit Harbor Cafe. So delicious! This is the kind of place that you imagine when you think of New England! It is a must on the cape.

We drove out to Province Town to see the tip of the cape. It was such a great drive and the protected land along the way was stunning. The dunes are the biggest I’ve ever seen. Did you know the Pilgrims actually docked outside Province Town before settling in Plymouth? Lobster Pot is a favorite spot and makes for a great photo op. On our way back, we stopped by Cahoon Hollow Beach, this was such a cool experience. This is the largest beach I’ve ever been on, and at one point, we were the only ones on it. We saw seals swimming the coast and turkeys in the brush as we drove back to Yarmouth.

Antiques by the Bay in Brewster, was a random little house with an Antique store in the back. I found some great oyster plates there that I took home with me!

Parnassus Book Service in Yarmouth. Will is a big reader, so this was quite the experience for him! This store was lined, floor to ceiling with books. You name it, they had it, and as old as you cam imagine. It was so interesting flipping through pages of books, like Mark Twain originals.

Yarmouth Bay for beach exploring. Hidden gem!

One night we laid low and it was one of the most fun evenings! We ordered a pizza and played scrabble while enjoying a bottle of wine. Kathleen had the radio on my favorite- Traditional Easy Listening and Jazz. The Cape is all about slowing down, and this was so relaxing.

On our last night on the Cape, we had dinner at a local spot called The Pheasant. It was such a cozy setting with delicious New England food.

Huckleberry Collective
Huckleberry Collective


We did a day trip out to Nantucket, and it was wonderful! We took the Hyannis Ferry to Nantucket, PSA Be there an hour early. You may have to go to the off-site parking lot and they will shuttle you over. Grab a Mimosa for the ferry ride!

When we first got to Nantucket we walked the streets and through neighborhoods, just taking in the houses and scenery. I could’ve done this all day.

We had lunch at Millie’s on the opposite end of the island from where the ferry docks. I highly suggest the lobster quesadilla and the chowder!

After lunch, we walked down to the beach that is closest to the restaurant. It was still a bit breezy, so we just sat and enjoyed the sunshine for a few hours. The beaches are so large and quiet that time of year (pre-tourist).

Our next stop on Nantucket was Juice Bar! Oh my heavens. This place is amazing- I got the grape nut and blackberry, covered in sprinkles. Can’t go wrong with Juice Bar.

We shopped and explored all of the antique and art shops the rest of the afternoon.

Our ferry left at 5:30pm, and I had CRU on my list for apps and cocktails. It was the BEST! It is right beside where the ferry docks, and the view is perfect. Two salty dogs later, and I was ready for the cruise back to Cape Cod.

Huckleberry Collective

Our Last Day in Cape Cod was short and then we headed back to Boston to fly home.

We ate breakfast at The Inn at Yarmouth Port, and then made a pit stop at The Happy Fish Bakery for delicious souvenirs for our family.

For more snaps and details from our trip, check-out my instagram story highlights of New England (tiny lobster watercolor).

Stuffed Figs

I have a handful of delicious fig recipes coming out over the next few weeks. My Grandaddy picked a bunch of figs for me before I came back to Birmingham last weekend, so I am putting them to good use. I have childhood memories of a giant Fig Tree that grew beside our house, so lush and full. So big, that it became as tall as the chimney! Funny how food always reminds beckons memories or meals of the past. Here’s to Figs, the reminders they bring to the surface, and their unique summer flavor!

The first recipe I tested was too delicious not to share. My Stuffed Figs will please any crowd. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 20-25 Bites

Stuffed Figs

prep time: 10 Mcook time: 12 Mtotal time: 22 M


Stuffed Figs
  • 8 Oz. Package Of Blue Cheese Crumbles 
  • 20-25 Figs 
  • 4 Oz. Package of Prosciutto 
  • Tooth Picks
  • Cracked Pepper 
  • Balsamic Reduction 


How to cook Stuffed Figs

Stuffed Figs
  1. Preheat oven to 400 degrees.
  2. Cut off the stem tip of the Fig, and then slice halfway down the center of each Fig.
  3. Scoop a small amount of Blue Cheese into the center of the figs.
  4. Cut your Prosciutto in pieces with kitchen scissors, it helps keep the meat from breaking apart.
  5. Begin arranging Figs with Tooth Picks and Prosciutto. Use the Picks to place Prosciutto slices on each end.
  6. Bake at 400 degrees for 5-10 minutes or until slightly bubbly.
  7. Remove from the oven. Next, top off with a little more Blue Cheese, then Cracked Pepper and Balsamic Glaze to taste.
  8. Serve and enjoy!
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Spicy Okra Sloppy Joes

There are some meals that just make you think of your childhood. Sloppy Joes are one of those meals that beckon the memories of a school cafeteria, and even a good scene from Billy Madison. Nevertheless, I don’t care how old you are, Sloppy Joes are timeless. I’ve jazzed up a traditional Sloppy Joe with a very adult Southern spin. I hope you loved them as much as we did. Enjoy!

Huckleberry Collective
Huckleberry Collective

Yield: 8-10 Heaping Sliders

Spicy Okra Sloppy Joes

prep time: 1 hourcook time: total time: 1 H


Spicy Okra Sloppy Joes
  • Package of Sweet Dinner Rolls (Hawaiian Rolls)
  • 1 Pound Lean Ground Beef (Browned)
  • 2.5 Cups Roughly Diced Tomatoes 
  • 1/4 Cup of Chopped Banana Peppers
  • 1 Large Bell Pepper, Chopped
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Cumin
  • 1/2 Teaspoon of Chili Powder
  • 1/2 Teaspoon of Onion Powder
  • 1 Teaspoon of Mustard
  • 1/2 Tablespoon of Worcestershire Sauce 
  • 1 Cup of Ketchup 
  • 1 Cup of Water 
Spicy Okra Sloppy Joes
  • 2-3 Cups of Sliced Okra 
  • 2 Tablespoons of Olive Oil 
  • Cracked Pepper (to taste)
  • Garlic Salt (to taste 


How to cook Spicy Okra Sloppy Joes

Spicy Okra Sloppy Joes- Meat Sauce
  1. Begin by browning the Ground Beef in a large chili pot.
  2. Once fully cooked, remove the meat from the pot and drain it into a colander. Set aside.
  3. Place pot back on stove top, and add in two tablespoons of Olive Oil. It will have grease a meat drippings in pot- this is for flavor. 
  4. Next, add in the Tomatoes, Banana Peppers, and Bell Peppers.
  5. Sauté on medium heat until they are soft. Next, add in the Cumin, Chili Powder and Onion Powder.
  6. Once combined, add the drained meat back into the tomato sauce. Mix well, and then add in the Mustard, Worcestershire Sauce, Ketchup, and Water.
  7. Mix well, cover, and reduce heat to a simmer.
  8. Once Okra has finished roasting, begin assembling the Sloppy Joes.
  9. Slice Rolls and Toast. Then spoon on your meat sauce mixture, and top with roasted Okra.  Then you are ready to serve!
Spicy Okra Sloppy Joes- Roasted Okra
  1. Preheat oven to 400 degrees. 
  2. After washing and slicing your Okra, you will place it on a lined sheet pan and toss in Cracked Pepper, Garlic Salt and Olive Oil. 
  3. Bake on 400 for 10-15 minutes, or until crispy. 


-You can buy frozen sliced okra to save time. -You can sub potato rolls or hamburger buns. -I used sliders instead of hamburger buns, because we liked the smaller bite. -I sliced my rolls in half and toasted them before assembling. -You can use fresh or pickled banana peppers.
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Chocolate Brownie Birthday Cake

We spent our Friday evening celebrating my Dad’s Birthday. It was a great night filled with delicious BBQ, and Brownie birthday Cake to finish. I had several requests for this recipe after sharing on instagram. This is a combination recipe of my traditional Brownie Berry Cake, but it is just as delightful! Enjoy!

Huckleberry Collective
Huckleberry Collective

Chocolate Brownie Birthday Cake


Chocolate Brownie Birthday Cake
  • 3, 8 inch Round Cake Pans 
  • 2 Boxes of Fudge Brownie Mix
  • 4 Eggs 
  • 1 Cup of Vegetable Oil
  • 1/2 Cup of Water 
  • 2 Sticks of Unsalted Butter (Room Temperature)
  • 3 Cups Powdered Sugar
  • 3/4  Cup of Unsweetened Cocoa Powder
  • 1 Teaspoon Vanilla Paste
  • 3 Tablespoons Heavy Cream
  • Sprinkles


How to cook Chocolate Brownie Birthday Cake

Chocolate Brownie Birthday Cake
  1. Preheat oven to 350 degrees. 
  2. In a large mixing bowl, follow Brownie Mix directions according to box specifics. Once mixed well, divide the mixture evenly between your three 8-inch cake pans (sprayed or greased well).  
  3. Bake for 15-20 minutes or until edges are crispy and center is cooked throughout. You can test with a toothpick in center, and it should come out clean.
  4. Remove from oven, and slide butter knife around the edges of the cake to loosen. Flip over onto cooling rack or parchment surface. They should slide right out of the pans.
  5. In the bowl of a standing mixer, beat the Unsalted Butter and Vanilla Paste together on medium speed for about 5 minutes, or more if needed.
  6. Once Butter and Vanilla Paste  are creamed and fluffy, reduce speed to low, and slowly add in Powdered Sugar and Cocoa Powder.
  7. Once combined, turn the mixer back up to medium speed, and add in the Heavy Cream, one tablespoon at a time. You can add more Cream if necessary. 
  8. Increase speed to Medium-High for 5 minutes, or until smooth.
  9. Begin assembling your cake by starting with the first layer of brownie, and about a half cup of Buttercream. Repeat until the last layer. Spread icing evenly, leaving some parts of the cake exposed if desired. 
  10. Cover top with sprinkles and serve! 


I used Duncan Hines Fudge Brownie Mix.
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BLT and Barley Salad

This was one of those recipes that just came to me one afternoon, and I had to whip it up. I had a million things going on, but when you have a creative thought, you drop everything to bring it to life. Have you ever had something like that happen? There are plenty of other things you should be doing, but you focus on something else. Well, be glad I did, because, this one is a winner. It has great texture, and scrumptious flavor. Not to mention, it is a great recipe for these warm summer days. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry collective

Yield: 6 Side Servings

BLT and Barley Salad

prep time: cook time: 1 hourtotal time: 1 H


BLT and Barley Salad
  • 1 Cup of Lentil
  • 1 Cup of Barley
  • 1 Cup of Vinaigrette Dressing
  • 1 Large Bell Pepper Diced
  • 2 Cups of Cherry Tomatoes Sliced 
  • 6 Slices of Crispy Bacon Chopped
  • 2 Scallion Stalks Diced 
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt 
  • 1/2 Teaspoon of Pepper
  • 1 Bag of Spring Lettuce Mix 
  • Crumbled Goat Cheese (to taste)
  • Fried Eggs atop (optional, one per person)


How to cook BLT and Barley Salad

BLT and Barley Salad
  1. Combine Barley and Lentils into saucepan with 3 cups of water. Bring to a boil and stir to prevent the foam from overflowing. After a minute of boiling, reduce heat to medium and let it continue to cook for 15 minutes.
  2. Drain and pour into a large mixing bowl and let cool in fridge.
  3. While the Lentils and Barley cool, begin prepping your other ingredients. Cook Bacon, until crispy (I used the microwave).
  4. Slice Tomatoes, Dice Bell Pepper and Scallion, and Chop Bacon.
  5. Once the Lentils and Barley are fully cooled, you will add remaining ingredients to the bowl; Vinaigrette Dressing, Bell Pepper, Cherry Tomatoes, Bacon, Scallions, Onion Powder, Salt and Pepper. Mix Well. 
  6. Once combined, if you choose to top with your Fried Egg option, you will place bowl back in fridge to stay cool. 
  7. Once Eggs are fried, Place bed of lettuce on serving platter or individual plates, top with Lentil and Barley mixture, then your Fried Egg(s), and Lastly Goat Cheese Crumbles and Cracked Pepper to taste. 
  8. Serve and Enjoy!


I placed the fully cooked lentils and barley into fridge for a faster cool time. I used a lemon and olive oil based vinaigrette.
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Snap Pea Salad

If you are looking for a fresh Spring side dish, look no further! This Snap Pea Salad is packed full of flavor and is just what you need for a Brunch or Sunday Supper. Enjoy!

Huckleberry Collective
Huckleberry Collective

Snap Pea Salad

prep time: 10 Mcook time: 35 Mtotal time: 45 M


Snap Pea Salad
  • 1/2 Cup of Diced Red Onion
  • 16 Oz. Raw Snap Peas 
  • 12 Oz. Kale Slaw 
  • 1 Cup of Roughly Chopped Radish 
  • 1/4 Cup of Olive Oil Vinaigrette 
  • 2 Tablespoons Sunflower Seeds 
  • Goat Cheese Crumbles (for topping)
  • Cracked Pepper (to taste)


How to cook Snap Pea Salad

Snap Pea Salad
  1. In a large mixing bowl, combine Onion, Snap Peas, Kale Slaw, Sunflower Seeds, and Radish. 
  2. Toss until all ingredients are evenly distributed. Once Combined, add in your vinaigrette and mix again. 
  3. Once Fully combined, transfer to your serving dish. 
  4. Lastly, you will top with Goat Cheese Crumbles and Cracked Pepper. 
  5. Refrigerate for one hour and serve.


- I used Pickled Radish because I had it on hand, but raw radish is just as good. - I purchased my Kale Slaw at Publix, but a traditional slaw mix will be great too.
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Savory Madeleines

I love all things French, but I also have a seriously savory tooth. I saw one of my favorite Chef’s, Joy The Baker, make some Savory Beignets last year, and I was hooked. I love when two world’s collide to make something special and delicious. I feel strongly that’s the case with these Savory Madeleines. You can’t go wrong with Bacon and Goat Cheese baked into a tiny French cookie, now can you? Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 24

Savory Madeleines


Savory Madeleines
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3/4 Cup of All Purpose Flour
  • 2 Large Eggs (Room Temperature)
  • 3 Teaspoons Diced Scallions 
  • 4 Strips of Bacon Crumbled 
  • 5 oz. of Goat Cheese Crumbled (Break Apart with Fork)
  • 1 1/2 Sticks of Unsalted Butter
  • 1/2 Cup of Sugar
  • Cracked Pepper to Taste 
  • Parmesan Cheese to Taste 


Savory Madeleines
  1. In a Large bowl, whisk together Flour, Baking Powder and Salt.
  2. In a separate bowl, mix together Eggs and Sugar. Once combined, slowly add in the Scallions, Bacon and Goat Cheese.
  3. Next, you will combine Egg mixture into the flower mixture. Mix well.
  4. Begin melting/browning the Butter in a Medium Saucepan. You want it to have a slight brown toasty color. Be careful, because it can easily burn.
  5. Remove from heat for about 2 minutes, then whisk into your bowl with other ingredients.
  6. Once fully combined, cover and refrigerate for 15 minutes.
  7. Preheat oven to 400 degrees and spray your shell pan well with cooking spray.
  8. Use cookie dough or ice cream scoop to spoon portions into shells (about one tablespoon).
  9. Bake at 400 degrees for 10-12 minutes or until browned on top and edges.
  10. Let cool slightly, then top with Cracked Pepper and Parmesan Cheese.
Created using The Recipes Generator