Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

8 ounces fresh Rhubarb, 1/4″ dice

2 cups granulated sugar

1/2 cup (1 stick) butter

2 eggs, large

2 cups AP flour

1 tsp. baking soda

1 tsp. cinnamon ground

1/4 tsp. salt

1 cup buttermilk, room temp

1 tsp. vanilla

 

Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside. Cover chopped rhubarb with sugar and set aside. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine. Fold in rhubarb, sugar mixture. Add vanilla. Pour into prepared pan. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 30 minutes before removing. Or cut and serve from pan. To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Makes 4 (half-pints/250 ml) jars

 

11/2/ pounds/680 g rhubarb stalks, roughly chopped

3 cups/710 ml filtered water

1/2 cup packed parsley leaves and stems

11/2 cups/510 g honey

2 T. bottled lemon juice

 

Prepare a boiling water bath and 4 half-pint/250 ml jars.  Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup.   Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top.  Pour the hot syrup into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.

 

. Beverages:
  • Rhubarb Soda: Mix it with sparkling water or club soda for a refreshing drink. A suggested ratio is one part syrup to three parts club soda.
  • Cocktails and Mocktails:
    • Rhubarb Margarita: Replace the usual simple syrup in a margarita recipe with rhubarb parsley syrup.
    • Rhubarb Bellini: Use the syrup as a substitute for peach puree in a Bellini, adding sparkling wine like Champagne, Prosecco, or Cava.
    • French 75: Swap out the strawberry puree with rhubarb syrup in a French 75 cocktail.
    • Gin and Tonic: Add a splash of rhubarb parsley syrup to your gin and tonic for a unique twist.
    • Other Cocktails: Experiment with substituting the syrup in your favorite cocktails that typically use simple syrup.
  • Other Drinks:
    • Stir it into fresh-squeezed lemonade.
    • Flavor iced tea with it.
    • Create Italian sodas by mixing with club soda. 
2. Food:
  • Desserts:
    • Drizzle over vanilla ice cream or yogurt.
    • Pour it over cakes to add moisture and flavor.
    • Drizzle over pancakes or waffles.
    • Enhance whipped cream and crepes with a drizzle.
    • Add to fruit salad for color and flavor.
  • Breakfast:
    • Drizzle over oatmeal.
    • Top pancakes or waffles.
  • Other:
    • Drizzle over fresh cut fruits. 
Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

 

4 T. butter, divided

6 pork rib chops

11⁄4 tsp. salt, divided

11⁄4 tsp. pepper, divided

1⁄4 cup chopped onion

3⁄4 cup chicken broth

1 T. Dijon mustard

1⁄4 cup chopped fresh chives, divided

2 T. chopped fresh parsley, divided

2 lb Yukon gold potatoes, peeled and cubed

1⁄2 cup whole milk

1 lb fresh green beans, trimmed

2 tsp. minced garlic

 

For Pork Chops: Melt 1 T. butter in a large nonstick skillet over medium heat. Season pork chops evenly with 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Add pork chops to skillet; cook 7 minutes per side or until done. Remove pork chops from pan, and keep warm. Add onion to pan; cook 3 minutes or until tender. Add broth. Bring to a boil, and cook 3 minutes or until reduced to about 1⁄2 cup. Stir in mustard, 1 T. chives, 1 T. parsley and 1⁄4 tsp. pepper.  For Potatoes: Place potatoes in a large saucepan; add water to cover. Bring to a boil; simmer 10 minutes or until tender. Drain. Return potatoes to pan. Add milk, 2 T. butter, 3 T. chives, 1 T. parsley, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; mash.  For Green Beans: Melt remaining 1 T. butter in a large skillet over medium-high heat. Add green beans, garlic, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Sauté 5 to 7 minutes or until tender.

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

 

4 T. butter

3 stalks celery, finely chopped

3 medium carrots, peeled and finely chopped

1 cup finely chopped onion

1⁄3 cup flour

2 cups chicken broth

1 cup heavy cream

2 cups chopped cooked chicken (or rotisserie chicken)

½ cup frozen green peas, thawed

1 tsp. ground thyme

1 tsp. salt, ½ tsp. pepper

1 refrigerated pie crust, softened as directed on box

 

Preheat oven to 400 degrees. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under.  Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

2 cups quick-cooking grits

1 cup freshly shredded Parmesan cheese

6 T. butter, divided

1 tsp. garlic salt

6 slices bacon, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

3 cloves garlic, minced

2 tsp. Creole seasoning

1 cup dry white wine (or use chicken broth)

2½ lb. peeled and deveined medium shrimp

2 T. fresh lemon juice

4 green onions, chopped

 

Cook grits according to package directions. Stir in Parmesan, 4 T. butter and garlic salt. Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels. Add remaining 2 T. butter to skillet over medium heat. Add bell peppers, garlic and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until wine almost evaporates. Increase heat to medium-high. Add shrimp and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice; sprinkle with green onions. Serve shrimp mixture over grits; sprinkle with bacon.

Creamy Onion Soup

Creamy Onion Soup

Creamy Onion Soup

This light and creamy onion soup gets its texture from oat or almond milk. Or, if you want a more indulgent treat, you could stir in a little half-and-half at the end to enrich the soup. Either way, this oniony soup is delicious and satisfying, especially with its roasted onion rings on top.

 

7 large onions

2 T. olive oil

1 T. thyme leaves (or 1 ¥2 tsp. dried), plus more for garnish

2 tsp. kosher salt, plus more for seasoning

1/2 tsp. freshly ground black pepper, plus more for seasoning

1 or 2 fresh thyme sprigs

4 cups low-sodium chicken or vegetable broth

1 tsp. unsalted butter

1 cup plain unsweetened oat or almond milk

 

Sauté the onions: Chop 6 of the onions (to make about 6 cups of chopped onions). Heat 1 T. of the olive oil in a large (at least 6-quart) soup pot over high heat. Add the chopped onions, the thyme leaves, 1 ¥2 tsp. of the salt, and the pepper. Cook, stirring, until the onions begin to soften, about 10 minutes. Reduce the heat to low and continue to cook the onions until they are golden and caramelized, stirring often to prevent them from burning and sticking to the pot, adding 1 to 2 T. of water as needed. This should take 30 to 35 minutes.   Roast the onion rings: Preheat the oven to 375°F. Peel the remaining onion and cut it into four Va-inch rounds. Line a baking sheet with parchment paper. Brush both sides of the onion rounds with the remaining 1 T. olive oil and season generously with salt and pepper; scatter on the thyme sprigs. Roast the onion rounds until tender and golden, 30 to 35 minutes. Discard the thyme sprigs.  Make it soup: Add the broth to the pot with the onions, then add the butter and remaining V2 tsp. salt. Bring the soup to a boil over high heat, reduce the heat to medium, and simmer until the onions have absorbed a bit of the liquid, about 10 minutes. Add the milk and stir to incorporate, then use an immersion blender to puree until smooth (or transfer in batches to a stand blender or food processor), 30 to 45 seconds. Season to taste with more salt and pepper. Serve the soup: Divide the soup among 4 bowls, top each bowl with a roasted onion round, then garnish with the remaining thyme leaves. Serve hot.

 

Serving: 1 2/3 C.

Calories 226

Fat 10.6g

Fiber 4.6g

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

Garlic-and-Herb Beef Roast and Potatoes

Garlic-and-Herb Beef Roast and Potatoes

Garlic-and-Herb Beef Roast and Potatoes

 

1 lb beef rump roast, trimmed and cut into 2-inch pieces

1 tsp olive oil

3 cloves garlic, peeled and halved

2 T. chopped fresh parsley

2 tsp chopped fresh chives

2 tsp chopped fresh thyme

¼ tsp salt

⅓ cup low-sodium beef broth

1 cup cubed organic potatoes

1 large carrot, sliced

1 stalk organic celery, chopped

 

Cook beef in hot oil in a large skillet over medium-high heat 8 minutes or until well browned. Transfer beef to a 4-quart slow cooker; add garlic and next 5 ingredients. Sprinkle with desired amount of freshly ground pepper. Cover and cook on LOW 5 hours. Stir in potatoes, carrot, and celery; cover and cook on LOW 2 hours longer or until meat and vegetables are tender.

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

 

1¾ cups all-purpose flour

2 cups sugar

¾ cup unsweetened baking cocoa

2¼ tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup sour cream

½ cup vegetable oil

1 T. vanilla extract

2 large eggs

1 cup hot water

2 tsp instant coffee powder

 

Preheat oven to 350°F. Grease and flour a 13- x- 9-inch pan. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Beat sour cream, oil, vanilla, and eggs using a handheld mixer or an electric mixer fitted with paddle attachment. Combine water and instant coffee in a separate bowl. Alternately beat dry ingredients and coffee mixture into egg mixture, beginning and ending with dry ingredients until just blended, scraping sides of bowl as needed. Pour batter into prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate Buttercream recipe.

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

 

1¼ cups sugar

½ cup all-purpose flour

½ tsp salt

4½ cups milk

8 large egg yolks

3 T. butter

1 tsp vanilla extract

1 (12-oz) box vanilla wafer cookies

8 bananas, sliced

1 (16-oz) carton frozen whipped topping, thawed

Garnish: crumbled vanilla wafers

 

Whisk together sugar, flour and salt in a medium saucepan. Whisk together milk and egg yolks in a medium bowl; add to sugar mixture, whisking until smooth. Cook over medium heat, stirring constantly, 8 to 10 minutes or until very thick. Remove from heat; whisk in butter and vanilla until butter is melted. Layer half of cookies, half of custard, and half of bananas in a 3-quart baking dish; top with remaining cookies and custard.

Cover tightly with plastic wrap, and chill at least 4 hours or up to 2 days. Top with remaining bananas and whipped topping before serving. Garnish with crumbled vanilla wafers, if desired.

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

 

2½ cups all-purpose flour

1/3 cup sugar

1 T. baking powder

1 T. minced fresh thyme

½ tsp. salt

¾ cup milk

¼ cup butter, melted

2 tsp. orange zest

½ cup fresh orange juice

2 large eggs

½ cup confectioners’ sugar

1 T. fresh orange juice

 

Preheat oven to 375°F. In a large bowl, whisk together flour, granulated sugar, baking powder, thyme, and salt. In a small bowl, combine milk, melted butter, orange zest, orange juice, and eggs, stirring with a whisk until well blended. Add milk mixture to flour mixture, stirring just until combined. Spoon batter into a muffin pan that has been filled with paper liners or sprayed with cooking spray and dusted with flour. Bake for 15-20 minutes, or until a toothpick inserted in center comes out clean. In a small bowl, whisk confectioners sugar and 1 T. orange juice until smooth. Drizzle glaze over hot muffins, and serve warm.

Shredded Cabbage Salad

Shredded Cabbage Salad

Shredded Cabbage Salad

 

1 lb green cabbage, finely shredded

3 T. olive oil

¼ cup white wine vinegar

1 T. dried oregano

1 tsp freshly ground black pepper

1 tsp salt

 

Finely shred the cabbage using a food processor, knife, mandolin, or vegetable peeler.  Add the olive oil, white wine vinegar, oregano, freshly ground black pepper, and salt to a bowl large enough to comfortably fit all the shredded cabbage. Mix well. Add the shredded cabbage and massage it into the vinaigrette with clean hands. This helps to soften and flavor it. Serve the salad immediately, or set aside for at least an hour allowing the cabbage to marinate even longer in the vinaigrette.

Winter Toast

Winter Toast

Tahini + Banana + Cardamom + Honey

Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah (Lebanese Salsa)

Not much explanation necessary: smear some labneh, then smear some banadurah harrah.

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese

If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + Sliced Red Onions

Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’Atar + Red Pepper Flakes + Olive Oil

This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

 

Crumbly Cheese + Caraway + Green Onions + Cucumber

Combine your favorite crumbly cheese with caraway seeds (or make gubta mtumarta / buried cheese), crumble on toast, and top with chopped green onions and sliced cucumber.

Everything but the Bagel Omelet

Everything but the Bagel Omelet

Everything but the Bagel Omelet

 

½ tsp. unsalted butter

2 large eggs

1 tsp. bagel seasoning

1 oz. cooked bacon, chopped

2 oz. deli turkey, chopped

2 tsp. sun-dried tomatoes, chopped

2 T. cream cheese

 

Prepare the sun-dried tomatoes, turkey, and bacon. Divide the cream cheese into small pieces. Set aside. Melt the butter in a small skillet or omelet pan over low heat. Whisk the eggs in a small bowl with the bagel seasoning until frothy. Pour the eggs into the skillet. When the egg begins to cook add the bacon, turkey, tomatoes, and cream cheese to one side of the omelet. Fold the other side of the omelet over the filling and continue cooking to warm the filling and melt the cream cheese. Carefully flip the omelet to warm the other side if necessary. Serve with a garnish of fresh herbs such as chives, basil, or thyme if desired.

Creamed Green Cabbage

Creamed Green Cabbage

Creamed Green Cabbage

 

1½ lbs green cabbage

2 oz. butter

1¼ cups heavy whipping cream

salt and pepper, to taste

½ cup (¼ oz.) fresh parsley, finely chopped

1 T. lemon zest

 

Shred the cabbage using a food processor or, slice it thinly using a sharp knife. Melt the butter in a large, frying pan over medium-high heat. Add the cabbage and sauté for a few minutes, or until soft and golden brown. Add the heavy whipping cream and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-5 minutes, or until the cream is reduced and texture is creamy. Season with salt and pepper to taste. Add the parsley and lemon zest just before serving

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

 

½ cup olive oil

1 (4 oz.) white onion, minced

2 garlic cloves, minced

2 fresh jalapeños, minced

2 cups (1 lb) crushed tomatoes

2 tsp salt, or to taste

1 tsp pepper, or to taste

8 eggs

½ cup shredded queso fresco

4 T. fresh cilantro, chopped

1 (7 oz.) avocado, sliced

 

Heat one third of the oil in a saucepan over medium heat. Add the jalapeños cooking until they becomes slightly tender. Then add the onion and garlic, and cook stirring until the onions start to become translucent. Pour in the tomatoes and lower the heat. Simmer covered until the tomato is cooked through and the mixture has reduced to a thick sauce. Season with some of the salt and pepper to taste, remove it from the heat and set aside. Heat the remaining oil over medium temperature in a frying pan. Fry the eggs one at a time until the white has set and the egg has a crispy edge and runny yolk. Sprinkle the eggs with a bit of salt and pepper. Serve the eggs on the tomato sauce, and garnish with the queso fresco and cilantro. Serve with avocado on the side

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

In a large pot, bring heavily salted water to a boil. Cook pasta according to package instructions or until al dente. Strain pasta and set aside In the same pot, heat oil over medium-high heat. Once the oil is shimmering, add mushrooms and cook, tossing occasionally until golden browned and crispy, 4-5 minutes. Season generously with salt. Add peas and cook until bright green, 2 minutes. Turn heat to low, add alfredo sauce, and bring to a gentle simmer. Use a peeler to remove three 2-inch strips of zest from the lemon. Thinly slice the strips lengthwise and set them aside for garnish. Zest the rest of the lemon straight into the pot. Turn off heat, squeeze 1 T. of lemon juice into the sauce, and mix to combine. Taste the sauce and add more lemon juice if desired. Season with salt and pepper to taste. Divide pasta into bowls and garnish with the strips of lemon zest. Serve immediately and enjoy!

A Brothy Bean Dinner

A Brothy Bean Dinner

A Brothy Bean Dinner

 

3 T. extra-virgin olive oil, divided

1 T. unsalted butter

1 shallots, thinly sliced

2 garlic cloves, thinly sliced

1 jalapeño, seeded, finely chopped

½ tsp. kosher salt

½ tsp. cumin

¼ tsp. pepper

1/2 cup dry white wine

1 ½ cup vegetable broth

1 (14-ounce) can cannellini beans (undrained)

1 cup lightly packed fresh spinach

¼ cup parsley, leaves and tender stems, roughly chopped

1 T. lemon juice

Thickly sliced sourdough bread

½ cup Parmesan cheese

¼ cup chives, thinly sliced

 

In a medium saucepan, heat butter and 2 T. olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalapeño, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute. Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer. Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste. In another saucepan, heat remaining 1 T. olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty. To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

 

3½ pounds tomatoes, halved

4 T. olive oil, divided

2 large onion, quartered

1 head garlic, trimmed ½ inch from the top

3 sprigs thyme

1 tsp. kosher salt

½ tsp. pepper

½ tsp. smoked paprika

¼ tsp. red pepper flakes

1–1 ½ cups vegetable broth

½ cup basil leaves

½ cup heavy cream

6 slices baguette

1 cup shredded sharp cheddar or gruyere

 

Heat oven to 450°F. Add tomatoes—we used Roma and Campari tomatoes, but you can really use anything!—onions, head of garlic, and thyme to a baking dish. Drizzle with 3 T. olive oil and season with salt, pepper, paprika, and red pepper flakes. Roast until tomatoes have softened and are golden brown on top, 35 to 45 minutes. Remove thyme and discard. Squeeze garlic cloves from the bulb into a blender and discard skins. Transfer remaining tomato mixture to the same blender and add in basil. Blitz until smooth, add broth, and blitz again. Add remaining ½ cup broth if the soup’s too thick. Transfer soup to a large pot. Bring soup to a simmer, stir in heavy cream, and season with salt and pepper to taste. Preheat broiler, place bowls on a baking sheet, and divide soup among bowls. Layer a slice of bread on top of each bowl of soup, evenly sprinkling cheese on top of each. Broil until cheese is bubbly and brown, 3 to 4 minutes.

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

 

4 slices sourdough or country style bread

Onion jam

4 slices prosciutto

½ apple (or pear), thinly sliced

¾ cup white cheddar, coarsely grated

½ cup gouda, coarsely grated

2 T. butter

2 T. olive oil

1½ T. fresh sage, roughly chopped

 

Start with a slice of bread and top with a generous smear of onion jam, 2 slices of prosciutto, a few slices of apple (or pear), and half of the cheddar and gouda cheeses. Place another slice of bread on top and press down firmly. Heat 1 T. of olive oil in a pan over medium heat. Carefully transfer assembled grilled cheese onto the pan and cook until golden and cheese has melted, about 4-5 minutes. Add ½ T. of butter to the pan with a pinch of sage leaves. Let butter melt and swirl the pan so the grilled cheese can absorb the sage butter. Flip the sandwich over, cook until bread is golden, another 4-5 minutes, and repeat melting ½ T. of butter in the pan with a pinch of sage leaves. Swirl the second side to absorb sage butter and remove grilled cheese from the pan. Repeat with remaining ingredients for a second grilled cheese, then serve immediately.

Tahini-Cherry Swirl Smoothie

Tahini-Cherry Swirl Smoothie

Tahini-Cherry Swirl Smoothie

 

1½ cups ice

½ cup plain yogurt

½ cup milk of choice

¼ cup tahini

2 T. cherry Oswald Co. Chia Smash, plus more for swirling onto glasses

2 tsp. maple syrup

¼ tsp. vanilla extract

Pinch of kosher salt

 

Add ice, yogurt, milk, tahini, jam, maple syrup, vanilla extract, and salt to a blender and blend until smooth and creamy. Using a spoon, swirl small dollops of chia smash jam around the inside of each glass. Divide smoothie between the glasses to reveal the tie-dye effect and enjoy immediately.

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

 

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

8 T. (1 stick) unsalted butter, softened at room temperature, divided

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

 

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes. While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm. For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside. For the cabbage, place a large sauté pan over medium heat. Add 2 T. of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 T. of scallions and set aside. Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy. Add 4 T. of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm. For the bacon butter, in a small bowl add the remaining 2 T. of butter and 2 T. of reserved bacon fat. Mix to combine and set aside. To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

 

1 16-ounce container whole-milk ricotta

½ tsp. kosher salt

3½ T. olive oil, divided, plus more for drizzling

2 T. jam

2 slices sourdough

Flaky sea salt

 

Add ricotta and salt to a food processor and blitz until smooth. With the motor running, slowly stream in 2½ T. olive oil until fully incorporated and ricotta is creamy, about 2 minutes. Transfer whipped ricotta to a piping bag, set aside. Add jam to a separate piping bag, set aside. Heat remaining 1 T. of oil in a large pan over medium heat. Fry up both pieces of sourdough until golden and toasted on both sides. Cut ½-inch off the tip of the piping bag with whipped ricotta and pip a layer over the toasted sourdough. Cut ¼-inch off the tip of the piping bag with jam and pip lines of jam over the whipped ricotta. Repeat with remaining toast and serve immediately.

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

 

1½ sticks (12 T.) salted butter

1 12-ounce bag marshmallows

1 12-ounce box rice cereal

1 tsp. vanilla extract

Flaky sea salt

 

In a large pot, brown butter over medium heat until butter is golden and smells nutty, about 5-7 minutes. Add marshmallows to the browned butter and mix with a silicone spatula until melted. Remove pot from heat and mix in vanilla extract. Add rice cereal slowly and mix to combine. Transfer cereal mixture to a parchment-lined baking dish and press down to form a 2-inch tall rectangle. (Tip: Use a small sheet of parchment to press down cereal mixture to keep your hands mess free). Sprinkle flaky sea salt on top. Let rice cereal treats completely cool, then cut into squares. Store in an airtight container.

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

 

2½ cups blackberries, divided

¾ cup granulated sugar

2 tsp. lemon zest

3 T. lemon juice

 

8 ounces mascarpone

½ cup powdered sugar

Zest of 1 lemon

¼ cup lemon juice

2 cups heavy whipping cream

16–18 graham crackers

 

For the jam: Add 2 cups of blackberries, sugar, and lemon zest to a medium saucepan over medium heat. Cook, stirring occasionally, until the blackberries begin to burst and the sugar melts. Use a large spoon or fork to press down on the berries to help release their juices. Turn the heat up to medium-high and cook for another 7-10 minutes until jam thickens and reduces to half the volume. Remove from heat, stir in lemon juice, then allow to cool completely. Prepare a 9”x5” loaf pan with plastic wrap, leaving at least a 5 inches of overhang on each side. With an electric hand or standing mixer, whip mascarpone, lemon juice, powdered sugar, and lemon zest on medium speed until light and fluffy, about 5 minutes. With the mixer running on low, stream in the cream and beat until medium-stiff peaks form. Arrange a single layer of graham crackers along the bottom of the pan, cutting the crackers to fit as needed. Add a ⅕ of the mascarpone mixture on top and smooth out with a spatula. Dollop a ⅓ of the jam on top of the mascarpone and evenly distribute with a clean spatula. Add another ⅕ of the mascarpone over the jam and smooth with the same spatula as the first round. Add another layer of graham crackers over top and repeat layering the mascarpone mixture and jam one more time. Finish by covering the last layer of mascarpone with a layer of graham crackers. Wrap the icebox cake with the plastic overhang and freeze for at least 8 hours or overnight. Transfer remaining jam and mascarpone mixture into airtight containers and refrigerate. Remove the jam and mascarpone mixtures from the refrigerator. Slice the remaining ½ cup of blackberries in half and mix them into the jam. Remove the icebox cake from the freezer and unwrap the top. Transfer the cake onto a serving plate. Remove the loaf tin and the remaining plastic wrap. With a spatula, evenly “frost” the entire cake with the remaining mascarpone mixture. Transfer the cake back to the freezer for 15-20 minutes. Top cake with remaining jam and slice to serve.

Oreo Dump Cake

Oreo Dump Cake

Oreo Dump Cake

 

24 Oreo cookies, divided

1 can sweetened condensed milk

1 tub whipped topping (Cool Whip), thawed

1 box chocolate fudge cake mix

1 1/2 sticks (12 T.) salted butter, sliced

 

Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray. Arrange 18-20 Oreo cookies in a single layer on the bottom of the prepared pan, covering as much surface area as possible. Pour the sweetened condensed milk evenly over the layer of Oreo cookies. Spread the thawed whipped topping over the sweetened condensed milk in an even layer. Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping layer. Use a fork to break up any large lumps in the cake mix. Arrange the butter slices in a single layer on top of the cake mix, covering as much surface area as possible. Roughly chop the remaining 4-6 Oreo cookies and sprinkle them on top of the butter layer. Bake in the preheated oven for 35-40 minutes, until the top is set and the butter has been absorbed into the cake mix. Remove from the oven and let cool for 5-10 minutes. Serve warm, scooping out portions with a large spoon. If desired, top individual servings with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Enjoy!

Maple Bacon Crack

Maple Bacon Crack

Maple Bacon Crack

 

8 -10 slices bacon, chopped

1 (8-ounce) package crescent rolls (sheet style preferred)

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

Preheat the oven to 375°F (190°C). Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Cook the chopped bacon until soft but not crunchy, about 10 minutes at 400°F (200°C). Drain on a paper towel-lined plate and set aside. Roll out the crescent roll dough onto the prepared baking sheet. Pinch the seams together to make a single sheet. Use a rolling pin to fill the pan as much as possible. Prick the dough all over with a fork. Brush half of the maple syrup evenly over the dough using a pastry brush. Sprinkle the brown sugar evenly on top, doing your best to cover the entire surface. Distribute the cooked bacon pieces evenly over the brown sugar. If using, sprinkle the chopped pecans on top. Drizzle with the remaining maple syrup. Bake for 22-25 minutes, until golden brown. Allow to cool completely before cutting into small pieces and serving.

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

Optional toppings: shredded cheese, chopped fresh parsley, sour cream

 

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside. In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes. While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup. Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

 

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. In a small bowl combine paprika, garlic powder, onion powder, chipotle powder and ground mustard. Sprinkle the mixture over the beets and toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Sprinkle with a little salt and pepper as well. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

 

2 pounds rutabaga peeled and cut into one-inch chunks

1 tsp. salt

2 1/2 T. butter

2 T. cooking water

1/3 cup heavy cream or whole milk

TOMATOES:

1/4 cup high quality extra virgin olive oil

2 cloves garlic chopped

1 14.5 ounce can Muir Glen organic diced tomatoes

1 tsp. dried parsley

1/4 tsp. salt

 

Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 T. cooking liquid. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

 

1 8 ounce package full fat cream cheese, softened to room temperature

1 5.4 ounce can unsweetened coconut cream

1/3 cup + 1 T. powdered sugar

2 T. fresh lemon juice

1 tsp. vanilla bean paste

1/4 tsp. sea salt

1 ripe mango flesh scooped out

 

40 grams 1/2 cup almond flour

85 grams soft pitted dates

50 grams 1/2 cup old fashioned oats

1 1/2 T. melted coconut oil

1/4 tsp. sea salt

 

When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it’s cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom. Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth. To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together. Press 1 T. of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups. Refrigerate for at least four hours. Before serving, puree the mango and spoon some on top of each cheesecake. Serve or refrigerate until ready to eat

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

 

9 to 15 Squash Blossoms (Depending on size you may have leftover filling), anthers gently removed from inside and rinsed)

1/3 Cup Full Fat Ricotta Cheese

2 T. Parmesan Cheese, Grated

2 T. Asiago Cheese, Grated

6 Large Basil Leaves, Minced

⅓ Cup All Purpose Flour

½ Tsp. Baking Powder

⅓ Cup Seltzer (*Or carbonated drink of choice – I used a lemon sparkling water I had on hand)

Frying Oil of Choice (I used a vegetable oil)

Extra basil and black pepper for topping, sauce for dipping (I enjoy raw honey)

 

In a small mixing bowl, combine together the ricotta, asiago and basil.  Set aside. Start to warm your oil on medium heat in a frying ban. You want about an inch of oil in the pan. While the oil is warming, gently stuff your squash blossoms (be VERY careful with this) with 1 to 1 1/2 tsp. of cheese/basil filling depending on the blossom’s size. I use a small 1/4 tsp. to do this. Some people will pipe the mix in. Twist the ends of the blossoms gently to close. Do not over stuff the blossoms or they may leak during frying. Once squash blossoms are filled, set aside. In a small bowl, mix all-purpose flour and baking powder. Mix the seltzer in slowly in a few parts until everything is well combined and forms the tempura coating.  Next, gently dip your squash blossoms in the tempura mix to evenly coat. Let extra tempura mix drip off. I rested these on parchment paper. Line a plate with paper towel/cloth towel or have a cooling rack with towel underneath ready (my favorite way to cool/drain these so they don’t get soggy). Add blossoms gently to heated oil (I did two rounds not to overcrowd). Gently brown on each side and flip in oil until all sides are crispy and lightly browned. Place blossoms on towel or cooling rack, repeat process as needed and allow to cool. Serve blossoms with extra basil, black pepper and dipping sauce of choice if desired.

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

 

1 large bunch radishes (12 if big, 20 if small)

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

 

¾ cup + 3 T. (4½ ounces) all-purpose flour

2 eggs

¾ cup + ½ T. (6½ ounces) low-fat or fat-free milk

1 tsp. sugar

Pinch of salt

¼ cup seltzer water

2 T. butter

Fresh fruit for filling

Maple syrup

Confectioner’s sugar for dusting

 

Beat the flour with the eggs and the milk in a bowl with a wire whisk or with an electric mixer to a smooth batter without lumps. Add sugar, salt and seltzer water. Melt 1 T. butter in a large non-stick pan until is sizzles but does not turn brown. Pour half of the batter into the skillet and wiggle the pan a bit so the batter is evenly distributed. Cook the pancake over low-medium heat until set all through the center and golden brown at the bottom. Flip the pancake over using the lid and cook until golden brown from the other side. Place the pancake on a large plate. Melt the remaining butter in the pan and bake the second pancake the same way. Distribute the fruit over the first pancake and top with the second pancake. Dust with confectioner’s sugar and serve immediately.