Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

 

2 cups ( 3/4-inch) cubes bread, crusts removed

1 clove garlic

2 T. chopped red onion

2 pounds golden tomatoes, chopped

1/2 cup chopped fennel (about 1/2 bulb)

Lemon juice, divided

1 T. red wine vinegar

Dash pimenton de la vera, or paprika

1/4 tsp. ground cumin (I left this out)

Salt

1/4 cup plus 1 tsp. olive oil, divided

1 cup ice water

1/2 cup finely diced fennel (about 1/2 bulb), for garnish

3 tsp. minced fennel fronds, for garnish

 

Place the bread in a bowl and add enough water to cover. Let stand at least 30 minutes to soften. Squeeze the bread dry and put it in the blender with the garlic, onion, tomatoes and the chopped fennel. Purée until smooth. Add the juice of half a lemon, the vinegar, pimenton, cumin and 1 tsp. of salt and purée again. With the motor running, in batches if necessary, gradually add the one-fourth cup oil and the ice water. Chill well. In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with the remaining 1 tsp. of oil and season with a couple drops of lemon juice and a sprinkling of salt. Before serving, stir the purée through a fine mesh strainer if you want a perfectly smooth soup. Otherwise, whisk it to gently reincorporate anything that might have separated. Taste and add more salt if necessary. Divide evenly among 4 to 6 chilled soup bowls and garnish with 1 to 2 T. of the diced fennel mixture before serving.

Blueberry Bannock Scone

Blueberry Bannock Scone

Blueberry Bannock Scone

 

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup finely chopped pecans

1/2 cup wheat germ

1 T. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

5 T. sugar

5 1/3 (1/3 cup) T. unsalted butter, chilled

1/2 cup buttermilk

2 large eggs

1 cup blueberries

1 tsp. water

 

Preheat the oven to 400 degrees. Lightly sprinkle a 14-x-16-inch baking sheet with flour, or line with a Silpat, and set aside. In a large bowl, combine the flour, pecans, wheat germ, baking powder, salt, cinnamon and 2 T. of sugar. Cut the butter into the flour mixture with a pastry blender or fork until it has the consistency of small crumbs. In a small bowl, combine the buttermilk and one egg. Add to the flour mixture and stir until just moistened. The dough will be quite wet and sticky; work it as little as possible.

Divide the dough in half and shape one piece into a 9-inch circle on the prepared baking sheet. Spread the blueberries evenly over the circle and sprinkle with 1-2 T. of sugar. On a lightly floured piece of parchment paper, form a 9-inch circle with the remaining dough and gently slide it on top of the berries. With the backside of a knife, score the top in 8 wedges. Beat the remaining egg with the water and lightly brush the egg wash over the top of the scone. Sprinkle with the remaining T. of sugar.  Bake until the scone is golden brown, 20 to 30 minutes. Remove from the oven and place on a cooling rack. When cool, cut into wedges and serve.

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

 

3 T. olive oil

1 small onion, chopped

1 garlic clove, minced

3 eggs

250 grams (8.8 ounces) whole-milk ricotta

1 heaping cup grated cheddar, gouda or mozzarella

1/3 cup freshly grated parmesan

3 cups chopped baby spinach (around 6 ounces) or equal amount of steamed, chopped broccoli or frozen spinach

1-2 T. finely chopped fresh herbs (like parsley, chives, basil or a lesser amount of thyme or marjoram)

3/4 tsp. kosher salt

Black pepper

 

Heat the oven to 350 and grease the 12 wells of a standard muffin tin. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the vegetables, the herbs, and the salt and pepper, and stir well. Divide the mixture in the muffin cups and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate.

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

 

Extra-virgin olive oil, as needed

1 lb (454 g) feta cheese, preferably sheep’s or goat’s milk or a blend, drained and patted dry

8 sheets phyllo dough (ideally 9 x 14 inches/23 x 36 cm), thawed overnight in the refrigerator if frozen

2 tsp fresh thyme leaves or 1 tsp dried, divided

Coarsely ground black pepper

¼ c (56 g)  Tahini

¼ c (84 g) honey

2 T. toasted sesame seeds (we love a mix of black and white), for sprinkling

Flaky sea salt, such as Maldon, for sprinkling

Crushed red pepper flakes (optional), for sprinkling

 

Position a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a half-sheet pan with a little oil. Using a sharp knife, cut the feta into four 3- to 4-ounce (85 to 113 g) planks, about 3 x 4 inches (7.5 x 10 cm) and 1/4 to 1/2 inch (0.6 to 1.3 cm) thick. Working with 2 sheets of phyllo at a time–keep the remaining phyllo covered under a clean, damp towel–place a sheet of phyllo on a clean, dry work area, such as a large cutting board. Brush lightly with oil and place the second sheet on top. (If the phyllo tears in places, don’t worry and keep going, as you with wrap the feta in it, and a few tears won’t make a difference.) Place a piece of feta near one of the shorter sides of the phyllo stack, sprinkle with 1/2 tsp of the fresh thyme or 1/4 tsp of the dried, and season with a few grinds of black pepper. Roll the phyllo to wrap the feta until you reach the other shorter side of the phyllo. Fold the longer sides underneath, and set the wrapped feta down, with the folded phyllo on the bottom on the prepared sheet pan. Repeat three more times with the remaining phyllo, oil, feta, thyme, and pepper. Space the feta packages about 1 inch (2.5 cm) apart.  Gently brush the tops and sides of the phyllo with a little oil and transfer to the oven. Bake for 25 to 30 minutes (start checking at 20 minutes just to be sure), or until the phyllo is golden and crispy. (Don’t worry if some of the feta has leaked through the sides.) While the feta is baking, in a small bowl, whisk together the tahini and honey until thoroughly combined. If you want to pour, rather than spread, the mixture, whisk in 2-3 tsp cold water until you get a thick but pourable consistency. The mixture will be thick at first but will loosen when spread over the hot phyllo packet.  Remove the hot sheet from the oven and immediately spread or pour the tahini-honey over the top of the phyllo, spreading to the edges. Sprinkle with the sesame seeds, flaky sea salt, and pepper flakes (if using). Transfer to individual plates or a platter and serve hot.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Blueberry Chia Jam

Blueberry Chia Jam

Blueberry Chia Jam

 

2 cups (290 g) fresh blueberries

2 T. (30 ml) water

1 T. (20 g) raw honey or pure maple syrup, plus more to taste

2 T. (16 g) chia seeds

1 T. (15 ml) lemon juice

 

Combine the blueberries, water, and honey in a medium nonstick saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries turn darker and the liquid starts to bubble, about 5 minutes. As the blueberries begin to break down, use a wooden spoon or a silicone spatula to mash them, depending on how chunky you want your jam. Once bubbling, turn the heat down to low and continue to simmer and mash the blueberries for 5 more minutes, or until the mixture becomes thick. Stir in the chia seeds and lemon juice. Taste and add more honey if you want it to be sweeter. Remove the pan from the heat and allow it to sit at room temperature for 10 to 15 minutes. Use immediately or store in an airtight container in the refrigerator for up to 10 days. As the jam cools it will get thicker.

Freezer Dole Whip

Freezer Dole Whip

Freezer Dole Whip

 

1 cup room-temperature water

1 ½ cups granulated sugar

2 cups chilled pineapple juice

1 T. lime juice

 

In a medium microwave-safe bowl, combine water and sugar. Microwave 1 minute, stir, then microwave 1 more minute and stir to create a syrup. Cover and refrigerate at least 2 hours. Pour pineapple juice into ice cream machine and add ½ cup chilled syrup. Add lime juice. Follow ice cream machine instructions and run about 20 minutes. Serve immediately or transfer to a large plastic container, cover, and freeze overnight for a harder consistency.

LeFou’s Brew

LeFou’s Brew

LeFou’s Brew

 

1 12 ounce can frozen apple juice

4 ounces cold water

1 ounce mango juice

1/4 cup Torani toasted marshmallow syrup

1 cup of ice add more for extra slush

1 cup heavy whipping cream

4 T. mango juice

2 T. passionfruit juice

3 T. sugar

 

In a cold bowl, add whipping cream, 4 T. mango juice, 2 T. passionfruit juice and sugar. Whip until soft peaks form. Refrigerate until ready to use. To make LeFou’s Brew, add apple juice, water, one ounce mango juice, marshmallow syrup and ice to a blender. Blend until thick and smooth.  Pour in a mug and top with mango whipped cream.

Gold Port Galley Lemonade

Gold Port Galley Lemonade

Gold Port Galley Lemonade

 

1 ¾ cups granulated sugar

8 cups room-temperature water, divided

1 ½ cups lemon juice

2 T. passion fruit–flavored syrup

½ cup candied pineapple, chopped

 

In a large microwave-safe bowl, combine sugar and 1 cup water. Microwave on high 1 minute, stir, and microwave another minute. Refrigerate syrup covered until cool, about 2 hours. Once cool, stir in lemon juice, remaining 7 cups water, and passion fruit flavoring. Pour into ice cream machine and mix about 15 minutes or until a slushy consistency forms. Scoop into glasses and top with candied pineapple. Save any remaining lemonade to freeze another day, or drink unfrozen. Store in a pitcher in the refrigerator up to 5 days.

Jungle Juleps

Jungle Juleps

Jungle Juleps

 

2 cups frozen pineapple chunks

1 cup pulp-free orange juice

1 cup 100% grape juice

¼ cup lemon juice

2 T. granulated sugar

 

Add all ingredients to a blender and blend until smooth.

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

 

½ cup teriyaki sauce

½ cup soy sauce

⅓ cup rice vinegar

1 T. red wine vinegar

½ tsp. garlic powder

1 T. minced fresh ginger

¾ cup light brown sugar

3 T. cold water

3 T. cornstarch

1 (1-pound) package kebab beef

6 (8″) wooden skewers

 

In a medium saucepan over medium heat, add teriyaki sauce, soy sauce, rice vinegar, red wine vinegar, garlic powder, ginger, and brown sugar. Bring to a boil, stirring often. In a small bowl, mix water and cornstarch together. Once sauce comes to a boil, remove from heat and gradually stir in cornstarch mixture. Allow sauce to cool, about 20 minutes. Pour half the sauce into a shallow dish. Add meat chunks to shallow dish and stir to coat. Refrigerate covered overnight to marinate. Refrigerate remaining sauce in a separate covered container. When ready to assemble skewers, soak wooden skewers in water 30 minutes. Thread saucy meat chunks onto skewers. Preheat grill or grill pan 10 minutes to medium heat. Dip a folded paper towel in olive oil and hold with tongs to grease the grill. Lay skewers on grill and spread reserved sauce generously over meat while it cooks. Grill 8 minutes or until preferred doneness, flipping meat skewers a few times during cooking.

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

 

2 3/4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

Black pepper

2 large eggs

1/3 cup milk

1/3 cup extra virgin olive oil or field garlic oil

1/2 cup beer, plus a little extra

3 oz coarsely grated Gruyère

2 oz cheddar, grated, grated or cut into very small cubes

1/2 cup finely-snipped fresh field garlic greens (or chives)

Coarse salt to sprinkle on the top of the loaf

 

Variation: instead of the field garlic or chives, use 1 Tbsp of ground sumac, and substitute cider for the beer.

Preheat the oven 350’F/180’C. Butter or oil an 8.5″ long loaf pan (or muffin trays, if you’d like individual servings. They will bake much faster). Combine the flour, baking powder, salt and pepper in a large bowl. Add the beaten eggs, milk, olive oil and the beer. Stir gently till well mixed. Add the cheeses and field garlic or chives and stir with a wooden spoon until just combined. The mixture should be quite stiff, but if it is too dry to turn easily with the spoon, add another slug or two of beer or milk. Do not overmix. Pour the bread mixture into the prepared pan, making a shallow hollow down the middle of the batter with a wooden spoon, lengthwise. Sprinkle the top lightly with coarse salt (or sumac).  Bake for 50 – 60 minutes, until a skewer comes out clean. Remove from the oven and gently tip the loaf from its pan. Place on a cooling rack.

 

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

 

3 T. salted butter, softened

1 1⁄2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 1⁄3 cups all-purpose flour

1⁄4 tsp. baking soda

2 tsp. baking powder

3⁄4 cup cocoa powder

1⁄4 tsp. salt

1 cup whole milk

 

‌To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside. In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly. ‌Scoop batter into prepared muffin tins, filling cups just above halfway.  ‌Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

 

 

For Frosting

 

1⁄2 cup salted butter, softened

4 cups confectioners’ sugar

8 ounces cream cheese, softened

2 T. heavy cream

10 chocolate sandwich cookies, crushed

48 mini chocolate sandwich cookies, whole

 

‌To make Frosting: In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined. ‌Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

 

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

Disneyland Churros

Disneyland Churros

Disneyland Churros

 

1 cup room-temperature water

3 T. plus

½ cup granulated sugar, divided

½ tsp. salt

3 T. plus 4 cups vegetable oil, divided

1 cup all-purpose flour

1 tsp. ground cinnamon

 

Line an ungreased baking sheet with parchment paper and set aside. In a large saucepan over medium-high heat, add water, 3 T. sugar, salt, and 3 T. oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat. Add flour and stir until combined. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes. Pipe dough into 6″ lines onto prepared baking sheet. Place sheet into freezer to set 1 hour. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3″. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total. Remove from oil with tongs and place in bowl with sugar-cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

Red Clover Lemonade

Red Clover Lemonade

Red Clover Lemonade

 

2 cups freshly foraged red clover (always forage in areas that are not sprayed with toxins)

3 1/2 cups water

1/3 cup local, raw honey

1 cup freshly squeezed lemon juice

 

Pour water into saucepan and bring to a boil. Rinse the clover under cool water to clean while waiting for the water to boil. Add the clover to the water once it begins to boil. Boil the clover for 5 minutes. You will notice the red color disappears from the clover. Strain the red clover from the “tea,” and let cool to 95 degrees. This should take about 45 minutes. At this point, your liquid will look and smell tea-like. Add the honey to the “tea” and whisk to combine once it has cooled to preserve the beneficial and therapeutic properties of the honey. Whisk the lemon juice into the tea and honey mixture. Notice how the color starts to turn pink! Pour your creation into a sealable jar and store in the fridge for at least an hour to chill. You should have about four cups of lemonade from this recipe. Pour your lemonade over plenty of ice in your favorite glass cup to serve. Garnish with freshly picked mint and foraged berries to make this drink even more delightful!

Happiness Tea

Happiness Tea

Happiness Tea

 

To fill the heart and space with needed happiness, obtain a large, wide white mug with beautiful, illustrated flowers. Blend your recipe within this large vessel. Take your honey and begin to drizzle over the herbs a heart shape sigil. Hover your hands over the mug and invoke energies of joy, optimism, and peace of mind from your guiding spirits. Breathe over your mix to give the tea its spark of life. Boil your water and steep this tea for 4 to 6 minutes. Strain. Prepare lemon slices and add to your tea. Let the lemon serve as an added charm to enhance your heart’s acceptance for happiness.

 

1 tsp. red clover

1 tsp. lavender

1/4 tsp. marjoram

1 tsp. honey

 

Especially favored when shared with others between the new waxing moon and the full moon.

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

 

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T.  (30 ml) olive oil

1/2 tsp. ground black pepper

 

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

 

2 slices  Sliced Prosciutto

2 slices  Sliced Sourdough Bread

2 slices Sliced Cheddar Cheese

2 tsp. of chopped  Rosemary

1 T.  Unsalted Butter

TJ’s Glaze, for drizzling

 

Crisp the prosciutto: Using a medium sized skillet, add prosciutto slices to cold pan and turn on to a medium-low heat. Cook the prosciutto for two minutes each side, then turn off the heat. Assemble the sandwich: To build the layers of your sandwich, start with a piece of bread on your cutting board. Next, add a slice of cheese, followed by half of the chopped rosemary sprinkled evenly. Add the two slices of crisped prosciutto and sprinkle the remaining rosemary over it. Add the final slice of cheese and top with the remaining slice of bread. Cook the sandwich: Return the heat to medium low, add half of the butter to the pan, until it melts and begins to bubble. Add the sandwich and cook for 4-5 minutes, until the bread is golden, the cheese begins to melt. Add the remaining butter to the pan and flip the sandwich, cover and cook for another 4-5 minutes. Drizzle with glaze and cut in half to serve.

Paper-Thin Beef with Snow Peas

Paper-Thin Beef with Snow Peas

Paper-Thin Beef with Snow Peas

 

1 pound flank steak, cut against the grain into very thin slices about 3” long and patted dry

2 T. cornstarch

1/2 cup low-sodium chicken broth

3 T. soy sauce

2 T. white wine

1 T. sesame oil

1/3 cup vegetable oil, plus extra, if needed

1/2 pound snow peas

1 bunch scallions, cut on the diagonal into 3-inch pieces

1 T. raw sesame seeds (optional)

Salt

Steamed rice

 

In a medium bowl, toss together the beef and cornstarch, then let sit about 5 minutes. In a small bowl, combine the broth, soy sauce, wine, and sesame oil and set aside. Heat a wok or a large high-sided saute pan over high heat until very hot, then add the vegetable oil. When the oil starts to smoke, add half of the beef and stir constantly with a spider or slotted spoon until it just begins to brown, about 10 seconds. The meat should still be pink in places. Transfer the meat to a strainer set over a bowl to drain any excess oil. Bring the oil in the pan back up to temperature, adding more if needed, and repeat with the remaining meat, adding it on top of the first batch in the strainer. Set the meat aside.  Add the snow peas to the pan and stir constantly for about 1 minute, then add the scallions and stir constantly until wilted, about 1 minute. Add the sesame seeds (if using) and stir briefly. Add the broth mixture and bring to a simmer. Add the reserved meat and stir just until heated through, about 30 seconds. Be careful not to overcook or the meat will be tough. Off the heat, check the seasonings, adding salt if needed. Serve right away—the hotter the better—with steamed rice.

Mozzarella Medley Prosciutto Toast

Mozzarella Medley Prosciutto Toast

Mozzarella Medley Prosciutto Toast

 

1 baguette, sliced into 2 (6” [15-cm]-long) pieces and then in half lengthwise

Olive oil, for cooking

3 T. (45 ml) Red Pepper Spread

12 oz (340 g) Marinated Fresh Mozzarella Cheese, sliced in half

4 thin slices prosciutto

Chopped fresh basil, for garnish

 

Preheat the oven to 400°F (200°C). Brush a thin layer of olive oil over each slice of baguette and place them on a baking sheet. Toast in the oven for 3 to 4 minutes. Remove the bread from the oven and spread a generous layer of Red Pepper Spread over each slice. Place the halved mozzarella balls, flat side down—you should be able to fit six to eight halves per baguette slice—over each piece of bread, return the bread to the oven and bake for 8 to 10 minutes, or until the cheese is melted. About 2 minutes before removing the toasts from the oven, lay one slice of prosciutto over top of each slice of bread and continue to bake for about 2 minutes. When the prosciutto is warm, remove the toasts from the oven and garnish with basil.

Spicy Wonton Bowls

Spicy Wonton Bowls

Spicy Wonton Bowls

 

1 T. (15 ml) sesame oil

3 cloves garlic, minced

1 large shallot, sliced

2 bunches baby bok choy, cleaned and halved

2 T. (30 ml) water

1 to 2 T. (15 to 30 ml) soy sauce

12 oz (340 g) Frozen Chicken Cilantro Mini Wontons

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 T. (36 g) Trader Joe’s Crunchy Chili Onion

2 green onions, sliced thinly

Sesame seeds, to garnish

 

In a large nonstick skillet over medium-high heat, heat the sesame oil. Add the garlic and shallot. Cook until fragrant, 30 to 60 seconds.  Place the bok choy, cut side down, in the pan and let cook undisturbed for about 11/2 minutes, or until the bottom begins to turn golden brown.  Pour in the water and soy sauce, add the wontons to the pan and season with salt and pepper. Cover immediately with a tight-fitting lid. Lower the heat to medium-low and cook for 3 to 5 minutes, or until the bok choy is tender and the leaves are slightly wilted. Transfer the bok choy into two serving bowls while the wontons finish cooking, uncovered, for about 3 more minutes, or until they are fully heated through. When the wontons are ready, transfer them to the bowls of bok choy. Top with the Crunchy Chili Onion, sliced green onions and sesame seeds

Crockpot Enchilada Soup

Crockpot Enchilada Soup

Crockpot Enchilada Soup

 

14.5-oz. can of diced tomatoes with green chilies or chipotles

12-oz. jar enchilada sauce

4 cups vegetable broth

1 small onion, chopped

3 cups tri-colored peppers, sliced

10-oz. pkg. frozen corn

1 cup water

1/2 cup uncooked quinoa

 

Add all ingredients to slow cooker. Cover and cook on low for 6-8 hours

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

 

24 oz. whole button mushrooms, trimmed

1 small sweet onion, halved, sliced

1/4 cup of water

3 cloves garlic, minced

2 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., smooth natural peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. crushed red pepper

 

Spray crock with non-stick spray. Place mushrooms and onions into the crock. In a bowl, mix together the water, garlic, soy sauce, peanut butter, rice wine vinegar, sesame oil, and crushed red pepper. Pour this mixture over the mushrooms and onions. Cover and cook on low for 5-6 hours.  To serve, stir the mushrooms gently through the sauce, then remove with slotted spoon.  Serve with toothpicks.  Optional: Garnish with diced scallion and sesame seeds.

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Chicken Lettuce Wraps

 

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

 

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions.  Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

 

24 to 26-inch (60-66 cm) food board

Sheet-Pan Banana Pancake (recipe follows)

11/2 T. (23 ml) olive oil

12 eggs, beaten

11/2 tsp. kosher salt

1/2 cup (60 g) grated sharp Cheddar cheese

1 T. (5 g) chopped scallion, for garnish

1 package (20 ounces, or 560 g) maple breakfast sausage, cooked

1 cup (240 ml) heavy cream

1/4 cup (30 g) powdered sugar

1/2 tsp. vanilla extract

2 pounds (908 g) strawberries

1 pound (454 g) blueberries

1 cantaloupe, cut into 2-inch (5-cm) pieces

Mint, for garnish

 

2 ¼ cups (540 ml) buttermilk

½ cup (120 g) Greek yogurt

2 eggs

¼ cup (60 ml) water

2 ½ tsp. (12 ml) vanilla extract, divided

2 tsp. (10 g) kosher salt, divided

¼ cup (50 g) granulated sugar

½ cup plus 2 T. (125 g) packed dark brown sugar, divided

2 ¼ cups (270 g) all-purpose flour

1 tsp. baking powder

1 ¼ tsp. baking soda

1 tsp. cinnamon

1 T. (15 ml) maple syrup

¼ cup (60 g) unsalted butter

8 ounces (224 g) bacon, cooked

3 to 4 bananas, peeled and quartered

 

BOARD ASSEMBLY: Place 3 hot pads or trivets on the board to hold the pancake. Place a large bowl on the board to hold the scrambled eggs and a medium bowl to hold the sausages. Place a hot pad or trivet underneath each bowl. Heat the oil in a large nonstick skillet. Pour in the eggs and sprinkle with the salt and cheese. Cook, scrambling, until just set and no longer wet. Pour into the bowl, scatter the scallions on top, and cover to keep warm. Cook the sausage according to package directions, place in a medium bowl, set on the board, and cover to keep warm. In a bowl using a mixer, whip the cream for 2 to 3 minutes until thick; add the powdered sugar and vanilla. Gently mix, transfer a medium bowl, and place on the board. Fill in the spaces with the strawberries, blueberries, and cantaloupe and small sprigs of mint.  For the Pancakes: Preheat the oven to 500°F (250°C, or gas mark 10). Coat a 13 x 18-inch (3 3 x 46-cm) baking sheet with nonstick spray on the bottom and the edges (important for ensuring your pancake flips out of the pan). Place a piece of parchment on the bottom of the sheet pan and set aside. In a large mixing bowl, whisk together the buttermilk, yogurt, eggs, water, 2 tsp. (10 ml) of the vanilla, 11/2 tsp. (8 g) of the salt, granulated sugar, and 2 T. (25 g) of the brown sugar. Set aside. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Set aside. In a small saucepan, combine the remaining 1/2 cup (100 g) brown sugar, remaining 1/2 tsp. (2 ml) vanilla, remaining 1/2 tsp. (2 g) salt, maple syrup, and butter. Cook over medium heat, stirring, until the sugar begins to bubble. Remove from the heat and spread evenly onto the parchment-lined baking sheet. Lay down the bacon and bananas on the brown sugar mixture in diagonal rows, alternating bananas and bacon. Pour the flour mixture into the wet ingredients and whisk together. Small clumps are okay; do not overmix. Spread the batter over the bacon and bananas, gently smoothing the top. Immediately place in the oven and reduce the temperature to 400°F (200°C, or gas mark 6). Bake for 15 to 18 minutes, or until a cake tester comes out clean and the top of the pancake is lightly browned. Remove from the oven and let cool for 3 to 4 minutes. Using a sharp knife, carefully cut around the edges to ensure the pancake releases. Flip the pan upside down onto a large platter or cutting board. Remove the pan and gently pull the parchment off. Cut the pancake into squares, arrange on a platter, and keep warm until ready to serve, then place on the board.

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

 

For the Lemon-Thyme Ricotta

8 ounces whole-milk ricotta, drained in a mesh strainer for 10 minutes

1 tsp. lemon zest

1 tsp. coarsely chopped fresh thyme

1 to 2 cloves garlic, minced

1/4 cup freshly grated Parmesan

Salt and freshly cracked black pepper, to taste

 

5 to 6 small to medium leeks

2 T. unsalted butter

1 T. extra virgin olive oil, plus more for brushing

1 sheet puff pastry

1 egg

1 tsp. cold water

Options for garnish: Handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers.

 

Preheat the oven to 425°F. To make the lemon-thyme ricotta: Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic, and grated Parmesan. Season with salt and pepper. Reserve. To make the leek tart: Trim the root ends of the leeks but be sure not to cut the ends completely off, as we want the leeks to stay together during cooking. Then give them a rinse, fanning the layers to remove any trapped dirt. Trim the leeks just at the point where they turn pale green. Slice each leek in half lengthwise. Heat a skillet with the butter and olive oil over medium heat. Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down. Place a lid over the skillet, turning the heat to medium low if needed, and cook for 2 to 3 minutes. With tongs, gently turn the leeks once and let them cook another 2 to 3 minutes until soft and wilted. You may need a longer cook time for medium or larger leeks. Take the pan off the heat and reserve. Next, line a baking sheet with parchment paper and brush the parchment with a little oil. Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much, as puff pastry needs to be ¼- to ⅓-inch thick to puff. Pierce the puff pastry with a fork several times in all corners and the middle of the pastry. Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border on all sides. Place the butter-braised leeks evenly over the ricotta. Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove the pastry from the oven and let it cool slightly before slicing. Garnish with a handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers. Serve warm.

Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

 

4 ounces creamy goat cheese

2 T. honey, plus more for garnish

1/2 tsp. chopped fresh thyme

8 apricots, halved and pitted

1 T. olive oil

4 ounces bacon, cooked and crumbled

 

Preheat the oven to 350°F.  In a small bowl, mix together the goat cheese, honey, and thyme until well combined. Place the goat cheese mixture in a pastry bag with piping tip, or a zip-top bag with one corner cut to pipe out the cheese. Reserve. Place the apricot halves on a baking sheet and brush them with olive oil. Bake the apricots in the oven for 5 to 8 minutes, or until the apricots are slightly soft but not falling apart. Remove the apricots from the oven and set them on a platter. Pipe a tsp. or two of goat cheese into the center of each apricot. Sprinkle with bacon pieces and then drizzle with additional honey. Serve immediately.

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

 

1 T. unsalted butter

12 ounces bacon, cooked and coarsely chopped (reserve 2 T. bacon drippings)

1 small or medium sweet onion, diced

1 tsp. chopped fresh thyme

1 T. chopped fresh chives

2 cloves garlic, minced

1 medium apple, peeled and diced (about 1½ cups)

2 T. brown sugar

4 cups (packed) stale country white or buttermilk bread, cubed or hand torn (the drier the better)

2½ cups shredded Tillamook Cheddar, plus ½ cup for the top of the pudding

6 eggs

2 cups half-and-half

2 tsp. salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground nutmeg

Serve with real maple syrup, if desired

 

Butter an 8-by-8-by-2-inch baking dish. Add the bacon drippings to a skillet and heat over medium heat. Sauté diced onions until soft and golden. Stir in the fresh thyme, chives, garlic, apple, and brown sugar and cook 1 to 2 minutes longer. Place half the bread (2 cups packed) into the bottom of the baking dish. Sprinkle half the bacon, half the onion-apple mixture, and 1¼ cups shredded cheese over the bread. Place the remaining bread on top of the ingredients in the baking dish and repeat with the remaining bacon, onion-apple mixture, and 1¼ cups shredded cheese. Press down to keep all ingredients in the baking dish. Whisk together eggs, half-and-half, salt, black pepper, cinnamon, and nutmeg. Slowly pour the mixture over the top of the ingredients and press down a bit to be sure the liquid is evenly distributed. Top the bread pudding with the remaining ½ cup shredded Cheddar. Cover the baking dish with foil and place it in the refrigerator overnight.  When ready to bake, remove the bread pudding from the refrigerator at least 30 to 45 minutes prior to baking. Bringing the pudding to room temperature before baking will ensure that it bakes evenly. To bake, preheat the oven to 350°F. I place my foil-covered baking dish on a baking sheet just in case any liquid escapes. It’ll catch on the baking sheet and not the bottom of my oven. Place the foil-covered baking dish in the oven and bake for about 1 hour. Remove the foil from the baking dish and allow it to bake for another 10 to 15 minutes or until the center of the bread pudding is springy to the touch and the top is golden. When the pudding is done, remove it from the oven and let it rest for about 15 minutes. Serve with a side of maple syrup if desired.

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four T. for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two T. for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five T. for topping.)

1 T. baking powder

1 tsp. of sea salt

1 T. of sugar

⅓ cup butter

1 cup milk

2 T. olive oil for brushing the top

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Fool’s Ful

Fool’s Ful

Fool’s Ful

 

1 head of garlic

¾ cup plus 1 tsp. extra-virgin olive oil

2 or 3 sprigs fresh oregano or marjoram, plus more for garnish

1½ tsp. fennel seeds, toasted

2 (15-ounce) cans cannellini beans

1 T. tahini

¼ cup fresh lemon juice (from about 2 lemons)

¾ tsp. kosher salt, plus more to taste

Chili Oil

 

Preheat the oven to 400°F. Slice across the top of the head of garlic to expose the tips of the cloves. Place the head on a square of aluminum foil and drizzle 1 tsp. olive oil over the exposed cloves. Add the oregano sprigs and wrap up the foil to create a sealed pouch. Place on a baking sheet and roast for 40 minutes, until the garlic is soft enough that you can squeeze the cloves into a small bowl. Add the fennel seeds and a generous pinch of salt to the garlic and, using a fork, mash to form a paste.  Empty one can of beans, with its liquid, into a medium saucepan. Drain and rinse the second can, adding only the beans to the saucepan. Add the roasted garlic paste, the remaining ¾ cup olive oil, and the tahini, and stir to combine. Place the pan over medium-high heat and cook, stirring often, until the liquid begins to thicken, 5 to 7 minutes. Add the lemon juice and salt, tasting and adjusting the salt as needed. If a thicker stew is desired, mash a third of the beans. Divide among 3 or 4 bowls, drizzle with some chili oil, and garnish generously with oregano leaves.

Chili Oil

Chili Oil

Chili Oil

 

1 cup extra-virgin olive oil

3 whole dried Calabrian chilies, stemmed

2 tsp. dried red chili flakes

 

Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce the heat to low, and continue to cook just to warm the oil through, 2 to 3 minutes—it should be hot to the touch but not scalding; a thermometer inserted into the oil should read about 180°F. (If it’s a bit hotter, don’t worry.) Remove the pan from the heat and let the oil cool to room temperature, about 2 hours. Transfer the cooled oil to a sealed airtight jar or bottle, leaving the chilies and chili flakes in it. Store it in the refrigerator for up to 6 months, letting it come to room temperature before using it.

Chili Powder

Chili Powder

Chili Powder

 

1 ½ tsp. cumin seeds, toasted and cooled

1 dried arbol chili pepper, stemmed, toasted, and cooled

¾ tsp. dried oregano, preferably Mexican

 

In a spice grinder, combine the cumin, chili, and oregano, and grind into a blended powder. You can prepare this a few hours or even a couple of days in advance and store it in a sealed plastic bag until you need it. But it’s best freshly made.

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

 

1 pound bulk breakfast sausage

1¾ cups all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

1 T. sugar

½ tsp. kosher salt

3 large eggs

½ cup unsalted butter, melted and cooled

1½ cups full-fat buttermilk

2 cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

4 fresh sage leaves, minced

Pure maple syrup, for serving

 

In a large skillet over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, for 8 to 10 minutes, until crumbled and no pink remains. Transfer to a paper towel–lined plate and let cool completely. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together the eggs, butter, and buttermilk. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula just until mixed. Fold in the sausage, mozzarella, Parmesan, and sage. Preheat a waffle maker. If your waffle maker has heat settings, set it to medium. Spray the grids with nonstick cooking spray. Ladle some of the batter onto the bottom grid (about ¾ cup for a standard 7- to 8-inch round waffle), close the lid, and cook for about 4 minutes, until cooked through and golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter. TO FREEZE: Let the waffles cool completely at room temperature. Wrap each waffle individually in plastic wrap and carefully place the waffles in a zip-top plastic bag. Label and date and freeze for up to 3 months. TO REHEAT FROM FROZEN: Pull a waffle from the plastic bag and unwrap it. Toast in a toaster on medium-high heat until warm and crispy throughout. Alternatively, preheat the oven to 350°F, place the waffle on a rimmed baking sheet, and heat for about 15 minutes, until warm and crispy throughout. Drizzle with maple syrup and serve.

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

With just four ingredients, you can have homemade sorbet. Here is a recipe that uses strawberries and honey, but once you master the technique (in other words, in about five minutes) you can start fooling around with other flavor combinations. One of our favorites is peach and maple. Just aim for about a pound of fruit, start slow with the sweetener, and taste the puree. And if you’re wondering about the vodka, it’s not an effort to slip in a shot of booze; it actually helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.

 

1 pint (1 pound) strawberries, hulled and quartered

¼ cup honey

1 T. vodka, or flavored liqueur of choice, (optional)

¼ cup freshly squeezed lemon juice (from 1½ lemons)

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine-mesh sieve to remove some of the seeds. Whisk in the honey, vodka (if you’re using it), and lemon juice. (You’ll want the puree to be on the sweet side, since freezing will dull the flavor.) Cover and chill the mixture. Once the strawberry puree is completely chilled, pour it into an ice cream maker and freeze according to the manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours so it can continue to firm up. The sorbet can be stored in a lidded container in the freezer for up to 2 weeks.

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

 

2 pounds rhubarb, roughly chopped

1 cup sugar

1 whole vanilla bean

Sparkling water

 

Combine the rhubarb and the sugar in a medium saucepan. Split the vanilla bean down its length, scrape out the seeds, and add both the seeds and the pod to the pan. Stir in 2 cups of tap water. Bring to a boil over medium heat, then lower to a simmer and cook until the rhubarb has completely broken down into a thick, jam-like mash, about 15 minutes. Remove the pan from the heat and let the rhubarb cool until it is no longer steaming. Strain through a fine-mesh strainer, pressing down on the fruit to extract as much juice as possible. (You should have between 3 and 4 cups of syrup.) Let the syrup cool completely. Store the cooled syrup in a sealed container in the refrigerator. The syrup will keep refrigerated for about 2 weeks. To serve, combine ⅓ to ½ cup of chilled syrup with 1 cup of sparkling water.

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

 

1 large head iceberg lettuce

1 pint cherry tomatoes, halved

6 strips pre-sliced bacon

8 ounces blue cheese, crumbled

1 cup sour cream

½ cup mayonnaise

1 T. red wine vinegar

1 T. Worcestershire sauce

½ cup buttermilk

4 sprigs dill, finely chopped, stems and all

 

In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper. Split the head of iceberg into 4 quarters/wedges. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

 

3/4 cup mayonnaise

1/4 cup ketchup

2 T. sweet pickle relish

1/2 T. finely diced or grated onion

1 tsp. finely minced garlic 1-2 cloves

1/2 T. apple cider vinegar

1/4 tsp. kosher salt or more to taste

pinch of black pepper or more to taste

couple dashes hot sauce like Tabasco, if desired

 

2 heads of iceberg lettuce

1/4 pound slices of bacon cooked crisp and crumbled

2 T. Fresh minced chives

4 ounces Pepper jack cheese shredded or cut into chunks

1 pint Grape or cherry tomatoes diced

Fresh cracked black pepper

 

Whisk together ingredients in a medium sized bowl until well combined. Taste and add salt and pepper as desired. Store in a tightly covered container or jar in the refrigerator. Remove the outer layers of the head of iceberg lettuce, and cut it in half, then those pieces in half again, creating wedges. Cut the end to remove the stem.  Place wedges onto 4 separate plates. Top with homemade 1000 island dressing, bacon crumbles, shredded pepper jack cheese and diced tomatoes. Garnish with fresh minced chives and fresh cracked black pepper.