Daylily Flower Fritters

Daylily Flower Fritters

Daylily Flower Fritters

 

Daylily flowers and large, nearly open buds (Avoid picking flowers from areas that are likely to be sprayed with pesticides)

1 cup flour plus more for dredging

1 cup milk

½ tsp. salt

1 tsp. baking powder

Water

Vegetable oil

 

Whisk together flour, milk, salt and baking powder. The batter consistency should be slightly thicker than heavy cream. Add water to thin out the batter if it seems too thick or add slightly more flour if it seems too thin. Place more flour in a separate shallow bowl for dredging. Heat 1–2 inches of vegetable oil in a heavy-bottom skillet over medium-high heat. Oil is hot enough when a drop of batter carefully added to the pan sizzles and begins to brown. Dredge buds and flowers in the flour, coating them completely and shaking off any excess. Dip the dredged buds and flowers into the batter one at a time, carefully placing them in the hot oil. Fry and flip until all sides are a crispy, golden brown, making sure to remove any batter drops that begin to burn. Using a slotted spoon, remove fritters from the pan and place on a paper towel–lined platter. Serve hot on their own or alongside a garlic aioli dipping sauce.

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

 

1 T. sugar

1/2 tsp. salt

1/4 cup (60 mi) sherry vinegar

1 medium beet, peeled and sliced thinly into rounds

1 (9-ounce/260-g) ball buffalo mozzarella, sliced thickly

A handful of salad leaf thinnings, roots sniped off, stems and leaves intact

Excellent extra-virgin olive oil

Freshly ground black pepper

 

In a small bowl, dissolve the sugar and salt in die vinegar Add the beet slices. Leave the beets to marinate for 30 minutes, turning them once or twice, for an instant pickle. Drain the brine from the beets.  On two small plates, alternate slices of pickled beet and mozzarella Top with the salad leaf thinnings. Drizzle some olive oil across the top and finish with a quick grinding of black pepper.

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style

 

6 ears shucked corn

Extra-virgin olive oil

8 T. crème fraîche (Mexican crema?)

8 T. grated cotija or queso blanco cheese

6 tsp. ground cayenne pepper, or to taste

Lime wedges

Cilantro, chopped

Salt and pepper

 

To grill. shuck your corn and then brush it on all sides with olive oil. Place the corn on a heated grill with medium-high heat and let the corn grill on each side for about 2–4 minutes, 10–15 minutes total. Keep your eye on it so it doesn’t burn! Spread the crème fraîche on a plate or shallow bowl and roll each ear of corn in it, coating it on all sides. Really get it on there. Sprinkle the grated cheese on all sides of the coated corn. Do the same with the cayenne pepper. This adds kick and color! Squeeze fresh lime juice over the corn. Garnish with cilantro, salt and pepper to taste. Die and go to heaven eating this corn!

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw

 

2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp

1 T. spiced ginger-garlic paste

sea salt

1 tsp. Kashmiri chili powder (or any mild chili powder)

1 tsp. garam masala

1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces

1 mango, finely chopped

3 T. finely chopped red onion

1 T. minced mint or cilantro leaves

juice from ½ lime, plus lime wedges to serve

1 cup rice flour

½ cup neutral oil

 

If making fresh tamarind paste extract, place tamarind block into a medium bowl with ½ cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds. In a medium bowl, mix spiced ginger-garlic paste, 1 tsp. salt, tamarind, chili powder and garam masala. Add fish and let marinate for 20 minutes up to 4 hours. Meanwhile, prepare the slaw. Mix together mango, red onion, herbs and lime juice in a bowl. Season with salt and set aside. Place rice flour on a plate; coat each piece of fish on all sides with rice flour, shaking off excess. Heat ½ cup oil in a large cast-iron skillet or frying pan over medium heat. Carefully add 4–5 pieces of fish at a time; don’t overcrowd the pan. Fry until browned, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain the oil. Serve hot with mango slaw and more lime wedges on the side.

Mulberry Sorbet

Mulberry Sorbet

Mulberry Sorbet

 

1 cups water

3 cups ripe mulberries (or substitute other wild berries, such as dewberries)

1 lemon’s juice

1 cups sugar

 

To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume. Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.

Shaved Asparagus, Pea and Pea Shoot Salad

Shaved Asparagus, Pea and Pea Shoot Salad

Dim Sum, sprouShaved Asparagus, Pea and Pea Shoot Salad

 

1½ cups shelled fresh peas (about 1 pound in the shell)

12 thick spears asparagus, trimmed (as described on page 14)

1 large garlic clove, smashed and peeled

½ tsp. mustard powder

1 tsp. fresh lemon juice

1 whole anchovy (see Note), chopped

2 T. olive oil

¼ pound pea shootssprou

Salt and freshly ground black pepper

1 T. grated Parmesan cheese

 

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable. Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well. Add the oil, mixing all the while. Add the peas, asparagus and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese. NOTE: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to remove all the bones, just the spine.

Peach Marmalade

Peach Marmalade

Peach Marmalade

 

4 pounds fresh peaches (about 12 medium peaches)

2 medium oranges (or one large)

2 1/2 cups sugar (or use 3 cups if you like it sweeter)

2 T. lemon juice

 

Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade. For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup. Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It’s ok to leave some chunks of peaches. Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 – how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like. Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

 

2 cups red fruit

2 cups white fruit

2 cups blue fruit

2 T. mango syrup

1 1/2 T. lime juice

1/2 tsp. poppyseeds

 

Rinse any berries and pat dry with a paper towel, transfer to a mixing bowl. For any larger pieces of fruit, like watermelon, slice into 1/4″ thick slices and use the cutter to make star-shaped pieces. If you don’t have a star shaped cutter, cut the fruit into 1/2″ dice and add it to the bowl with berries. In a small bowl, combine the mango syrup, lime juice and poppyseeds and stir to combine. Pour the dressing over the fruit salad and toss to combine. Serve.

No Churn Cherry Ice Cream

No Churn Cherry Ice Cream

No Churn Cherry Ice Cream

 

12 oz cherries (frozen or fresh, pitted)

1/2 cup cherries (frozen or fresh, chopped)

14 oz can sweetened condensed milk (chilled)

1/3 cup cherry juice (store-bought or made from fresh)

1 lime (juiced)

1 lime (zested)

1 1/2 cups whipping cream

3 T. powdered sugar

 

Add the 12oz of cherries to a medium-sized bowl and allow to thaw if you are using frozen cherries. It will take about 2 hours for them to thaw. Drain the cherries and reserve the juice. Add the 12oz of cherries to a blender and puree, leaving in some chunks. Combine the cream with the powdered sugar and whip until it holds its shape. Fold the whipped cream into the cherry purée, add the cherry juice, lime juice and zest, and 1/2 cup of chopped cherries. Add the condensed milk and stir well to combine. Pour the mixture into an 8×8 dish, cover with a lid and freeze for at least 5 hours or overnight. Remove from the freezer, and let it stand at room temperature for 15 -20 minutes before serving.

Frozen Grammy Sammies

Frozen Grammy Sammies

Frozen Grammy Sammies

 

3.5 oz pkg instant pudding

15 sheets graham crackers

toppings: candy bits, sprinkles, drizzle, etc optional

 

Make the pudding according to the instructions on the box. Chill pudding in refrigerator until it is set up (5-30 minutes depending on pudding type). Cover a pan or baking sheet with wax paper. Break graham cracker sheets in half and place on the pan or sheet. Spoon pudding onto one half of the graham cracker. Cover with other half of cracker to make a sandwich. Freeze sandwiches for at least an hour.

Watermelon Agua Fresca Popsicles

Watermelon Agua Fresca Popsicles

Watermelon Agua Fresca Popsicles

 

8 cups seedless watermelon, cubed

2 T. lime juice

3 T. simple syrup

 

Combine ingredients in a blender and puree until smooth. Pass through a strainer or fine-mesh sieve. Can be enjoyed over ice with a bit of mint or poured into popsicle molds and frozen for a delicious drink on a stick!

Ranier Cherry Salsa

Ranier Cherry Salsa

1 1/2 cups Rainier cherries, pitted and halved

1 jalapeño, diced (remove seeds for mild salsa)

2 T. shallot, minced

1 T. sugar

1 1/2 T. champagne or sherry vinegar

1 T. olive oil

salt and pepper to taste

 

Try smoking cherries on the grill or charring them in a dry pan. Salsa pairs well with pork, chicken & fish.

Combine cherries, jalapeño, shallot, sugar and vinegar in a medium bowl. Add vinegar and stir to combine. Rest covered, in the refrigerator until ready to serve, at least one hour. Prior to serving, add olive oil and season with salt and pepper to taste. Salsa will keep up to one week, sealed in the refrigerator.

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

 

4 boneless, skinless chicken breasts

½ cup all-purpose flour

3 T. vegetable oil

1 medium onion, minced

1 ½ tsp. garam masala, an Indian spice blend found in most supermarkets

1 ½ cups long-grain white rice

3 medium garlic cloves, minced

2 ¾ cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

1 cup frozen peas

½ cup chopped pistachios, lightly toasted

¼ cup minced fresh cilantro leaves

 

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess. Heat 2 T. of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Add the remaining 1 T. oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes. Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Stone Fruit Salsa

Stone Fruit Salsa

Stone Fruit Salsa

 

1½ cups apple cider vinegar

3 cups water

2 T. salt

1 cup dark brown sugar, lightly packed

4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos first)

1 pound red bell pepper, finely diced

1 pound red onion, finely diced

1 habanero chili, finely minced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro; simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

LTS Penne with Chicken, Pine Nuts and Tomato

LTS Penne with Chicken, Pine Nuts and Tomato

Pantry Friendly Penne with Chicken, Pine Nuts and Tomato

 

12 ounces dry penne (or similar tube pasta)

1/6 cup pine nuts

2 T. olive oil

One 28-ounce can crushed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

3/4 tsp. salt

1/4 tsp. sugar

One 10-ounce can chicken, rinsed and drained

1/2 cup Parmesan cheese

 

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350°F. Roast for several minutes. (You have to watch carefully to make sure they don’t burn, keeping in mind that they continue to cook after you pull them out.) You could also put them in a toaster oven set on medium. When finished, the nuts should be golden-brown, with a few deep brown nuts. Let them cool. In a medium saucepan, combine the olive oil, tomatoes, garlic powder, basil, salt, and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes (a little longer is even better—you may want to start the sauce before you start the pasta). Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve immediately.

Red Velvet Brownies

Red Velvet Brownies

Red Velvet Brownies

 

For the frosting:

1 cup powdered sugar [120 g]

4 oz cream cheese [115 g], at room temperature

2 T. unsalted butter [30 g], at room temperature

2 tsp. vanilla extract [10 g]

1 pinch salt

 

For the brownies:

Butter for greasing the pan

1¼ cup flour [160 g]

3 T. cocoa powder [20 g]

½ tsp baking powder [2.5 g]

3 large eggs [150 g]

1⅔ cup sugar [335 g]

½ tsp salt [5.5 g]

⅔ cup canola oil [140 g]

2 T. liquid red food coloring* use less if gel coloring

2 tsp vanilla extract [10 g]

1 tsp white vinegar [5 g]

 

 

Make the frosting: Combine the powdered sugar, cream cheese, butter, vanilla, and salt in the bowl of a stand mixer with the whisk attachment (or a stainless-steel bowl with a hand mixer). Mix at very low speed until the powdered sugar incorporates, and then increase the speed to medium-high and beat for about 3 minutes, until there are no more lumps and it’s very light and fluffy. Chill the frosting for at least 2 hours in the refrigerator, until it’s stiff enough to hold its shape, but still very spreadable.

Bake the brownies: Preheat the oven to 350° F [180° C]. Butter or grease an 8×8-inch pan (20×20 cm), and line with parchment (all the way around if you’d like, or just the bottom). Sift together the flour, cocoa powder, and baking soda. Set aside. Combine the eggs, sugar, salt, oil, liquid food coloring, vanilla, and vinegar in a large mixing bowl. Whisk together slowly, just until it’s fully incorporated and no longer streaky. Do not incorporate air by beating it. Once combined, add the flour/cocoa mixture, and fold together until there are no large clumps of flour (don’t over-mix). Pour into the pan, smooth out the top, and bake for about 40 minutes, until a toothpick or paring knife inserted into the center comes out clean. Let it cool in the pan at room temperature for about 20 minutes, then trace around the edge with a knife to loosen it. At this point you can freeze it for about 1 hour in the pan, until the entire thing is chilled (but not frozen). This will help it slice more cleanly, but you can skip this and just let it cool to room temperature instead. Remove from the pan by gently inverting it, remove the parchment, and place right-side-up on a serving dish.**

Decorate the brownies once they’ve cooled: Dump all of the frosting into the center of the brownies. Use an offset spatula to work the frosting almost to the edges. Then make a few swoops in it with the spatula. Slice into 16 pieces.

notes

** If you let it chill for too long, it’ll stick to the pan a bit when you try to remove it. If so, just let it sit at room temperature for a few minutes until it’s easier to remove from the pan, and re-trace around the edges.

 

Wild Berries

Wild Berries

Wild Berries

For juicy, plump, downright kaleidoscopic summer berries, look not to the familiar varieties in the produce aisle but to their relatives growing wild in forests and marshes across the country. CHOKEBERRIES get their name from the berry’s intense tartness, but tempered with some sugar, the fruit makes pleasantly bright jelly. Tiny ELDERBERRIES ripen quickly and often ferment on the bush, so they’re ideal for wine making. Because silk moths eat MULBERRIES, the plant came to the American colonies in a failed attempt to establish a silk industry. GOOSEBERRY fool is a traditional dessert combining the translucent-green berries with swirls of cream and BLACK NIGHTSHADE BERRIES are closely related to poisonous deadly nightshade, but they are edible when they have ripened to a dark purplish-black hue. Jam made from the LINGONBERRY, a Scandinavian import to the northeast and northwest coasts of the United States, is a sweet-tart topping for rich meat or game. Be careful picking BARBERRIES—the red fruits are pleasantly puckery, but the plant’s leaves and nodes are riddled with spines, some of which can measure a centimeter long. Versatile HASKAP BERRIES, which some say taste like a combination of raspberries, blueberries, and strawberries, are a stunning addition to pies, crumbles, and muffins. WINEBERRIES may be the most beautiful of the bramble fruits (berries composed of small drupelets), but the fast-growing shrub is considered invasive in several states. A relative of the wineberry, the juicy, floral CLOUDBERRY grows almost exclusively in cold regions, such as the tundra and forests of Alaska. The 49th state is also home to the prized, but elusive, NAGOONBERRY, whose name comes from the word for ‘jewel” in the language of the Tlingit, a Pacific Northwest Indigenous people.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

 

12 ounces penne pasta

2 cups Alfredo sauce, homemade or prepared

1 ½ cups diced cooked chicken breast, about 8 ounces

8 ounces cooked ham steak, diced

6 strips bacon, cooked crispy and crumbled

1 T. Creole seasoning

½ cup grated Monterrey Jack cheese

¼ cup grated Parmesan cheese

 

Position the oven rack in the middle. Lightly grease a 9 x 13-inch baking dish or cast-iron skillet with oil.

In a large pot, bring water to boil and cook pasta according to package directions. Once cooked, remove from heat, drain water, and return pasta to the pot. To the pasta, add the Alfredo sauce, chicken, ham, crumbled bacon, and Creole seasoning, and stir to combine. Reduce heat to low and heat ingredients through for 3 minutes, stirring frequently. Transfer the hot pasta mixture to the greased baking dish and top with the cheeses. Broil on low for about 3 minutes, until the cheese has melted and a golden crust has formed. Carefully remove the dish from the oven and serve immediately.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Peach-Mango Sangria

Peach-Mango Sangria

Peach-Mango Sangria

 

2 (750-ml) bottles Pinot Grigio

2 cups peach-mango juice

1 cup peach-flavored vodka

1 (1-oz) pkg fresh mint

2 cups frozen sliced peaches

2 cups frozen cubed mango

 

Stir together wine, juice, vodka and mint in a large pitcher. Cover and chill at least 4 hours or up to 2 days. Just before serving, stir in frozen peaches and mango.

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

 

Cooking spray

4 C. chopped cooked chicken (about 2 pounds)

2 C. uncooked instant rice

1 recipe Cream of Chicken Soup or 1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1/2 cup diced onion

1 can (10 ounces) Ro*tel diced tomatoes and green chiles

1/4 tsp. ground cumin

1/2 tsp. garlic powder

1 1/2 C. chicken broth

8 ounces shredded Cheddar cheese

 

Preheat the oven to 3 50°F. Lightly coat a 9 – by 13-inch baking dish with cooking spray. Place the chicken, rice, soup, sour cream, onion, Ro’tel, cumin, garlic powder, chicken broth, and half of the cheese in a large bowl and stir well with a large spoon to combine. Turn the mixture out into the prepared baking dish and top it with the remaining cheese. Bake until the casserole is hot and bubbly, 30 minutes. Serve hot.

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

 

1 (3- to 4-pound/1.4- to 1.8-kilogram) chicken, preferably at room temperature

1 lemon

1 T. kosher salt, plus more to taste

2 large russet potatoes (1 1/2 to 2 pounds)

1 pound green beans

1 carrot

1 small onion

1/2 cup whole milk, plus more as needed

6 T. unsalted butter (or more to taste), cut into pieces

1 cup dry white wine

2 C. hot water

 

Preheat your oven to 45O°F/23O°C (or, if your oven isn’t clean, 425°F/218°C). Rinse your chicken and dry it inside and out (I discard the liver, and reserve the gizzard and heart for the sauce, but feel free to discard all). Zest the lemon, reserving the zest. Put the zested lemon in the carcass of the bird. Truss the bird if you want a gorgeous presentation. The best way to learn to truss a chicken is to watch a video of it. If you do truss, you don’t need to put the lemon in the carcass. Both trussing and inserting a lemon will prevent hot air from circulating inside the cavity, which can overcook the breast. Sprinkle the chicken liberally with salt; you should have a nice crusty layer of it across the whole bird. Put the bird, breast side up, in an oven-safe skillet and into the hot oven for 1 hour. About 30 minutes after putting the chicken in the oven, begin preparing the rest of the meal. Peel the potatoes and cut them into six or eight even pieces. Put them in a saucepan, cover with cold water, and put the pan over high heat. When the water boils, reduce the heat to medium to maintain a good simmer (but not a heavy boil). Cook for 15 to 20 minutes, until you can insert a paring knife into the potatoes with little to no resistance.

Meanwhile, put another saucepan of water over high heat, for the beans. Trim the stem ends from the beans. Scrub or peel the carrot, then cut off the ends. Cut the carrot into ribbons using a vegetable peeler (or slice it thinly; the thinner the pieces, the better the flavor of the jus). Peel and thinly slice the onion. When the potatoes are done, drain them in a colander or strainer and set them aside. In the same pan, combine the milk, 4 T./60 grams of the butter (or more to taste), and a four-finger pinch of salt and return it to the stovetop over medium heat. When the butter is nearly melted, add the potato chunks and mash them with a masher until smooth (you can also pass the potatoes through a ricer or food mill into the pot if you want perfectly smooth mashed potatoes). Stir to combine all the ingredients, taste them, and add more salt if they need it (they usually do). Remove from the heat, cover, and set aside. Just before pulling the chicken from the oven, put the beans in the boiling water and cook until tender, 5 to 10 minutes or as you like them. (Not sure if they are done? Do what chefs do: Taste one.)

Remove the chicken from the oven. Pull the chicken out of the pan, leaving behind any skin stuck to the bottom of the pan, and place it on a cutting board with a moat or on a plate (the bird will drop juices as it finishes cooking). Add the heart and gizzard to the pan, if using. Put the pan over high heat and allow the juices to reduce in the fat for a minute or so. Cut the wing tips and wing flats off the bird. Add them to the pan (or eat the flats as a treat while you cook; if you eat them, add the bones to the skillet if you wish). Add the carrot and onion to the pan. Stir them to coat them with the chicken fat and cook till they’re tender, another minute or two. To make the jus, add the wine to the pan and bring it to a simmer, scraping the bottom of the pan with a flat-edged spoon. Stir until all the wine has cooked off and the fat has begun to crackle again. Add 1 cup/240 milliliters of the hot water. Cook this off as you did the wine, until virtually all the liquid is gone, then add the remaining 1 cup/240 milliliters hot water, bring it to a boil, and turn off the heat. When the beans are done (and this may happen while your jus is reducing), drain them and return them to the pot, then add the remaining 2 T./30 grams butter (or more to taste). Salt them and add the reserved lemon zest. Reheat the potatoes if necessary, by returning them to medium heat and adding a few T. or so of milk until they are the consistency you like. Cut the chicken into six pieces, taking each breast off along with the wing drumette, and each leg, then cutting them into drumstick and thigh pieces. Serve the chicken with the potatoes and beans. Strain the sauce into a bowl for the table or simply spoon the sauce straight from the pan, without the vegetables, over the chicken.

 

Variations: Green Beans> Brussels, Roasted Broccoli; Mashed Potato> Baked Potatoes, Twice Baked, Potato Skins; Au Jus > Gravy, Tarragon Sauce; Salsa Verde,

 

Leftovers: Chicken Salad, Chicken Pot Pie, Overnight Stock, Chicken Noodle Soup, Tortellini en Brodo

Little Gem Lettuce with Mixed Seed Sprinkle

Little Gem Lettuce with Mixed Seed Sprinkle

Little Gem Lettuce with Mixed Seed Sprinkle

 

2 little gems or 1 romaine heart, leaves separated

1/4 c. Creamy Salad Dressing (below)

1 T. Mixed Seed Sprinkle

Flaky sea salt (such as Maldon) and freshly ground black pepper

 

1/2 c. full-fat plain yogurt

1/4 c. mayonnaise

2 T. fresh lemon juice

2 scallions, thinly sliced

1 clove garlic, grated, pressed, or finely chopped

Kosher salt and freshly black pepper

Whisk together yogurt, mayonnaise, lemon juice, scallions, and garlic in a bowl. Season with salt and pepper. Transfer to a resealable jar or container and refrigerate up to 1 week. Cook sunflower, sesame, and fennel seeds in hot oil in a small skillet over medium heat, stirring often, until fragrant and golden, 1 to 2 minutes. Transfer to a bowl and season with salt. Cool completely before storing. Seeds will keep in an airtight container in refrigerator up to 1 month. Arrange half of lettuce in a single layer on a large platter. Top with half of dressing and seeds. Season with salt and pepper. Repeat with remaining leaves, dressing, and seeds. Season with salt and pepper.

Mixed Seed Sprinkle

Mixed Seed Sprinkle

Mixed Seed Sprinkle

 

Any combo of seeds goes here—just make sure one is fragrant (try whole fennel, cumin, coriander, or anise seed), and a few are different sizes. Swap larger pumpkin seeds or pine nuts in place of the sunflower seeds, and tiny hemp hearts or flaxseed in place of the sesame.

 

2 T. sunflower seeds

2 T. sesame seeds

2 T. fennel seeds

1 T. olive oil

1/4tsp. kosher salt

 

Combine the sunflower, sesame, and fennel seeds and oil in a small skillet over medium heat. Cook, stirring often, until fragrant and golden, about 2 minutes. Transfer to a bowl and season with the salt. Let cool completely before storing. Seeds will keep in an airtight container in fridge for up to 1 month.

 

Mix into bread dough

Salad Toppings

Sprinkle over pasta –

Sprinkled over your breakfast: with cereal, a yogurt bowl (with almond yogurt, coconut yogurt, or dairy yogurt), homemade muesli, or a bowl of oatmeal/overnight oats

As a smoothie topping: over smoothie bowls or added to smoothie blends

Use as the base for a delicious omega 3 trail mix that your family will love. Mix with dried fruits and some Healthy Dark Chocolate.

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

 

2 T. butter, at room temperature

6 T. butter, melted

1 cup sugar, divided

1 egg

1 egg yolk

1½ tsp. pure vanilla extract

1½ cups all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ cup whole milk

1½ cups cherries, halved and pitted

Confectioners’ sugar, for serving

 

Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 T. of room-temperature butter. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners’ sugar.

Elderflower Chive Fritters

Elderflower Chive Fritters

forElderflower Chive Fritters

 

About 10 medium to large elderflower heads, broken up into 40 to 45 small florets

1 cup all-purpose flour

Pinch instant baker’s yeast

6–8 fluid ounces sparkling water

½ T. finely grated lemon zest

¼ tsp. sea salt, divided

2 T. diced chives, divided

Grapeseed oil for frying

Ponzu for dipping (optional)

 

Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and ⅛ tsp. salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1½ T. of the diced chives. Pour grapeseed oil ½ inch deep into a frying pan. Heat to high. Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried. Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

 

One 10-ounce can white meat chicken, drained

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground cumin

¼ tsp. coriander

¼ tsp. chili powder

⅛ tsp. salt

6 taco shells or tortillas

Shredded lettuce

Shredded cheese

Mango salsa

Canned diced tomatoes (optional)

 

In a medium bowl, mix the chicken with the spices and salt. Heat in a microwave on high until it reaches the desired temperature (try 1 minute first). Warm the shells or tortillas per the package directions. Fill each shell or tortilla with several spoonfuls of seasoned chicken. Add some lettuce and cheese, then top with mango salsa. (If you want to use tomatoes, canned diced tomatoes work well, but with the mango salsa you don’t really need them.)

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

 

1 large mango around 2 cups chopped mango

2 tablespoons lime juice

2 large garlic cloves minced or very finely chopped

½ tablespoon chili flakes adjust to taste

2 tablespoons brown sugar

A pinch of salt

½ tablespoon corn starch adjust to get the desired consistency of the sauce.

1 tablespoon vegetable oil/ any neutral flavored oil

1 cup water

 

Peel and roughly chop the mango. Put the chopped mango in a blender and blend to make a smooth mango puree. Heat oil in a pan. Add minced garlic and chili flakes. Sauté for a few seconds. Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute. Add water and cover the pan. Cook for 2-3 minutes or until the sauce starts simmering. Mix cornstarch and water in a bowl to make cornstarch slurry. Add it to the sauce and stir continuously for about a minute. Cook for another 2-3 minutes or until the sauce thickens and then switch off the gas. Allow the sauce to reach room temperature and then enjoy!

 

Notes: Use a less fibrous variety of mango in this recipe. The amount of sugar and lime juice will depend upon how sweet or sour your mango is. Check and adjust the seasoning as per taste. Instead of lime juice, vinegar can also be used. After adding the corn starch slurry, stir continuously for at least 1 minute otherwise it will get lumpy. If using readymade mango puree, use around a cup of puree in the above recipe. More detailed recipe tips and tricks are given within the post. Please follow them to make this recipe.

 

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Honey Strawberry Salsa

Honey Strawberry Salsa

Honey Strawberry Salsa

 

1 1/2 cups sweet red peppers, diced

1 cup sliced fresh strawberries

1 cup green bell peppers, diced

1 cup fresh tomato, diced

1/4 cup Anaheim pepper, chopped

2 T cilantro, finely chopped

1/3 cup honey

1/4 cup fresh lemon juice

1 T tequila, optional

1/2 tsp. crushed dried red chili pepper

1/2 tsp. salt

1/4 tsp. pepper

 

Combine all ingredients in glass container; mix well. Cover tightly and refrigerate overnight to allow flavors to blend.  Serve with chips, over grilled chicken or fish.

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.

Blueberry Lemonade Smoothie

Blueberry Lemonade Smoothie

Blueberry Lemonade Smoothie

 

1 cup (155 g) frozen blueberries

1 lemon, juiced

3 T. (45 ml) maple syrup (or honey)

1 1/2 cups (3.5 ml) lemonade

2 cups (475 ml) ice

 

In a blender, combine the blueberries, lemon juice, maple syrup, and lemonade. Blend well.

Add ice and continue to blend. If it is too thick, add more lemonade or water.