Melting Onions with Berry Compote

Melting Onions with Berry Compote

Melting Onions with Berry Compote

 

2 Spanish (or yellow) onions

3–4 T. olive oil

Salt and pepper to taste

 

1 C. frozen blueberries*

¼ C. water

½ tsp. cornstarch

Pinch of salt

Optional: maple syrup

 

Preheat oven to 375°F. Slightly trim the top and bottom of the onions, careful to leave the skin attached. (This serves as insulation.)  From the top of the onion, make a cross cut slicing almost through to the bottom (nearly halving the onion).  Place the whole onions in a small baking dish (a loaf pan also works well). Drizzle the olive oil over the onions, then season with salt and pepper.  Cover with aluminum foil and roast for 75 minutes. Occasionally uncover and baste the onions with the oil mixture that will collect at the bottom of the dish.  Then uncover and roast for another 10 minutes. Remove from the oven, carefully remove skins, and plate with berry compote. In a small saucepan over low heat, simmer berries and water. Once the berries start to break down, smash with potato masher. After 2–3 minutes, slowly whisk in the cornstarch to thicken the sauce. Add maple syrup for additional sweetness, if desired. Remove from heat and serve atop onions. *Fresh blueberries may also be used; adjust the amount of water and cornstarch as needed.

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

 

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 tsp. salt-free garlic seasoning blend

1 small onion, chopped

1 T. olive oil

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 C. reduced-sodium chicken broth

3/4 C. uncooked orzo pasta

1 tsp. Italian seasoning

1/8 tsp. crushed red pepper flakes, optional

1/4 C. grated Parmesan cheese, optional

 

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Clover Soup

Clover Soup

Clover Soup

 

2 shallots, chopped

2 cloves garlic, minced

3 T. butter

2 C. white clover flowers and leaves (stems and roots fine too), coarsely chopped

4 C. chicken or vegetable broth

3 medium potatoes, peeled and quartered

Salt and pepper to taste

1 C. Cream or Milk, optional

 

In a large saucepan over medium heat, saute shallots and garlic in butter. When shallots are softened, add clover and stir to coat. Add broth and bring to a boil. Add potatoes and cook on medium heat until potatoes are soft, about 15 minutes. Drain and reserve the cooking broth. Puree the drained clover mixture in a food processor. Blend the reserved cooking broth with the puree. Bring to a boil, then reduce heat and simmer for a couple minutes. Add salt and pepper to taste. Serve hot.

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches

 

2 T. mayonnaise, divided

1 tsp. balsamic vinegar

1 tsp. honey

1 C. chickweed, rinsed and patted dry

4 slices of bread (use your favorite)

1 T. Dijon mustard

1/2 ripe avocado, sliced lengthwise 1/4 inch thick

1 roasted red pepper, sliced lengthwise 1/2 inch thick

2 slices hard chevre or 2 T. soft chevre

6 kalamata olives, pitted and minced

Salt and pepper to taste

 

Blend 1 T. mayonnaise with vinegar and honey. Add chickweed and toss.

Toast bread. For each sandwich, spread a slice of bread with Dijon mustard and another slice with remaining mayonnaise. Layer avocado, red peppers, cheese, dressed chickweed, and kalamata olives between the two pieces of toast. Season to taste. Slice in half diagonally and serve.

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

 

1 pound linguine

1/4 C. butter

4 cloves garlic, minced

2 shallots, coarsely chopped

1/2 tsp. crushed red pepper flakes

3 T. good salami, diced

2 pounds small fresh clams, scrubbed

2/3 C. dry white wine

2 C. cat’s ear leaves, chopped to 1-inch pieces

Sea salt and freshly ground pepper to taste

 

Cook the linguine in boiling water until it’s al dente and set aside. While the pasta is cooking, in a large skillet over medium heat, sauté in butter the garlic, shallots, red pepper flakes, and salami until shallots are softened. Add clams and wine and bring to a simmer. Cover the pan and simmer until the clams open, about 5 minutes. Add the cat’s ear and al dente pasta. Cook on medium heat until the pasta has absorbed almost all of the remaining liquid. Add salt and pepper to taste. Serve immediately

Buttery No-Cook Couscous

Buttery No-Cook Couscous

Buttery No-Cook Couscous

 

1¾ C. boiling water (or use stock if you like)

1½ C. couscous (regular or whole wheat)

2 to 3 T. butter (salted or unsalted)

½ tsp. kosher salt

 

In a large bowl, combine the boiling water, couscous, butter, and salt, and cover with a plate or pot cover. Let sit until the liquid is absorbed, 5 to 10 minutes. 2. Fluff with a fork and serve.

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

 

5 T. unsalted butter (divided)

1 1/4 pounds mushrooms

Kosher salt and black pepper

2 leeks (sliced–white parts only)

3 garlic cloves (2 minced and 1 grated)

1 T. tomato paste

1/2 t. smoked paprika

1 C. dry red wine (I used merlot)

2 C. vegetable broth

1 T. soy sauce

4 sprigs of thyme

1 bay leaf

12 ounces gnocchi

Chopped fresh parsley for garnishing

 

Chop the mushrooms into 1/2 inch pieces. I used cremini mushrooms for this dish. Melt 2 T. butter in a large Dutch oven. Sauté half the mushrooms over medium heat in the butter for about five minutes. Don’t stir the mushrooms at this stage. You want to get a little browning on the mushrooms. After sautéing the mushrooms on one side, turn the mushrooms over and repeat the process. Remove the mushrooms from the pan and set aside. Repeat the process with the other half of the mushrooms using 2 more T. of butter. Remove the second half of the mushrooms from the pan and add to the first half. Season with salt and pepper. Set aside. Melt the remaining 1 T. of butter in the Dutch oven you used for the mushrooms. Add the sliced leeks and sauté them for about 8 minutes until they are lightly browned and have begun to soften. Add the minced garlic and a large pinch of salt and sauté for another minute. Stir in the tomato paste and the smoked paprika and continue to cook for one more minute. Add the wine, vegetable broth, soy sauce, thyme and bay leaf to the Dutch oven with the leeks. Scrape the brown bits off the bottom of the pot as you stir the mixture. Add the mushrooms back into the Dutch oven, partially cover the pot and simmer the mushroom mixture for about 15 minutes. After 15 minutes, add the gnocchi and stir. Continue to cook for another 30 to 40 minutes. You want the sauce to thicken. Stir in the grated garlic and adjust the seasonings to your taste. Remove the thyme and the bay leaf. Serve hot over polenta.

Skillet Shrimp Scampi with Orzo and Tomatoes

Skillet Shrimp Scampi with Orzo and Tomatoes

Skillet Shrimp Scampi with Orzo and Tomatoes

 

2 T. unsalted butter

2 T. extra-virgin olive oil, plus more for serving

4 garlic cloves, finely grated or minced

12 C. dry white wine or stock

1 3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/8 tsp. crushed red pepper flakes, plus more for serving

1 pound large or extra-large shrimp, peeled and deveined

1 C. orzo

1 C. halved cherry tomatoes

1/2 C. chopped fresh parsley leaves and tender stems

1 lemon, halved

Flaky sea salt, for serving

 

In a large sauté pan or skillet, melt the butter with the oil over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, 1/2 tsp. of the kosher salt, the black pepper, and red pepper flakes, and bring to a simmer. Let the wine reduce by half, about 2 minutes. Add the shrimp and sauté until they just turn pink, 2 to 4 minutes, depending upon their size. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep it warm. Add 2 C. of water to the skillet and bring to a simmer. Stir in the orzo and 1 tsp. of the kosher salt. Cover the pan and let the orzo simmer over medium-low heat until it is just tender and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more water.  Return the shrimp to the pan, along with the tomatoes and the remaining 3/4 tsp. kosher salt and cook for 2 minutes. Stir in the parsley and then squeeze in the juice from half the lemon, gently tossing to combine. Cut the remaining lemon half into wedges for serving. Serve the orzo sprinkled with flaky sea salt and more red pepper flakes, if you like, and drizzled with a little oil, with the lemon wedges on the side

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Seared Miso-Sesame Shrimp and Asparagus

Seared Miso-Sesame Shrimp and Asparagus

Seared Miso-Sesame Shrimp and Asparagus

 

3 T. white or yellow miso

2 T. toasted sesame oil

1 T. grated fresh ginger

2 tsp. honey

Freshly ground black pepper

1½ pounds shrimp, peeled and deveined

2 T. extra-virgin olive oil

1 pound asparagus, trimmed

Kosher salt

2 garlic cloves, finely grated or minced

Lime wedges, for serving

2 scallions, thinly sliced, for serving

Sesame seeds, for serving

 

In a large bowl, stir together the miso, sesame oil, ginger, honey, ¼ tsp. pepper, and the shrimp. Let it sit while you prepare the asparagus. In a 12-inch skillet, heat the olive oil over medium-high heat. Add the asparagus, sprinkle lightly with salt and generously with pepper, cover the pot, and cook, shaking the pan occasionally, until it is bright green but still firm, 3 to 4 minutes. Transfer the asparagus to a serving platter. Add the shrimp and its marinade to the pan and cook until the shrimp is pink and tails curl in, about 5 minutes, flipping halfway through. Stir in the garlic and more pepper during the last minute, letting it become fragrant, then squeeze a lime wedge over the top. Taste and add a little salt, if needed. Transfer the shrimp to the platter with the asparagus and toss well. Serve topped with scallions and sesame seeds, with more lime wedges on the side.

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

 

½ C. creamy or crunchy natural peanut butter (preferably without added sugar)

1 T. toasted sesame oil

1½ T. rice vinegar, divided, plus more for serving

2 tsp. light or dark brown sugar

2 tsp. grated fresh ginger

2 garlic cloves, finely grated or minced

2 tsp. soy sauce

1 tsp. fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

¾ tsp. kosher salt, plus more to taste

3 T. neutral oil, such as safflower, sunflower, or grapeseed, divided

1 bunch scallions, sliced (white and green parts separated)

5 C. (about 12 ounces) snow peas, trimmed

White rice, for serving

½ C. fresh basil, sliced, for serving

 

In a medium bowl, stir together the peanut butter, sesame oil, 1 T. of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ C. to ½ cup, depending on your peanut butter brand). In a separate medium bowl, toss the chicken with the salt. Heat a large skillet over high heat, then add 2 T. of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl. Add the remaining 1 T. neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes. Turn off the heat and stir in the remaining ½ T. vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.  You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

 

Sweet and savory miso-glazed fish is one of the easiest dinners out there, especially when you pair it with sugar snap peas, roasted until tender on the very same pan. Rice would be the obvious side dish here, but the Buttery No-Cook Couscous works equally well and gets you there even faster.

 

4 (6-ounce) skin-on salmon fillets, about 1 inch thick

Kosher salt and freshly ground black pepper

1 1/2 T. maple syrup, agave, or honey

1 T. white or red miso

1 T. fresh lime juice, plus lime wedges for serving

2 tsp. soy sauce

1 tsp. fish sauce (optional; you can use more soy sauce instead)

1 garlic clove, grated

1 pound sugar snap peas, trimmed

2 T. extra-virgin olive oil

Pinch of crushed red pepper flakes

1/4 C. coarsely chopped fresh cilantro, both leaves and tender stems

 

Heat the oven to 4009F and, if you like, line a sheet pan with a silicone liner or parchment paper (helpful when it’s time to clean up). Season salmon fillets with V2 tsp. each of salt and black pepper and place them on a plate. In a small bowl, whisk together the maple syrup, miso, lime juice, soy sauce, fish sauce (if using), and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let the fish marinate at room temperature while you start the peas. In a medium bowl, toss the sugar snap peas with the oil, red pepper flakes, and a big pinch each of salt and black pepper. Spread the peas on the sheet pan. Roast the peas for 5 minutes. 4. Toss the peas, then push them over to one side of the sheet pan so there’s room for the salmon. Add the salmon to the pan, skin side down. Continue roasting until the salmon is cooked through and opaque on top and the sugar snap peas are crisp-tender, 10 to 12 minutes longer. Sprinkle with cilantro and serve with lime wedges for squeezing.  Green beans, broccolini, or cherry tomatoes can stand in for the sugar snap peas. Or try another kind of fish. Just look for pieces that are about 1 inch thick, or you may have to adjust the timing slightly.

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

 

⅓ C. panko bread crumbs

¼ C. grated Parmesan cheese

3 T. chopped fresh parsley leaves and tender stems

2 garlic cloves, finely grated or minced

¾ tsp. kosher salt

½ tsp. dried oregano

¼ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

1 pound ground beef or turkey, very cold

1 large egg, beaten

1 crusty Italian bread, preferably semolina, about 12 inches long

4 T. (½ stick) unsalted butter, melted

2 garlic cloves, minced or finely grated

2 T. finely chopped fresh parsley or basil

1 T. grated Parmesan cheese

Pinch of crushed red pepper flakes

4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)

1 C. marinara sauce, homemade or store-bought, for serving

 

Place an oven rack 4 inches from the broiler and heat the broiler to high. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1¼ inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don’t need to turn them). Turn off the broiler and set the oven to 425ºF. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book. Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes. Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they’re touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

 

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Lemongrass Beef

Lemongrass Beef

Lemongrass Beef

 

1 lb [455 g] top sirloin

2 stalks lemongrass

3 T. fish sauce

1 T. brown sugar

Neutral oil, for cooking (such as canola or avocado)

 

Freeze the beef for 2 hours, so it’s easier to slice thinly. Remove the tough outermost leaves of the lemongrass. Cut off and discard the reedy stalk ends and the bit of root, saving only the tender light green part from the root side (you’ll be left with about 1 1/2 oz [40 g]). Place the tender lemongrass in a food processor and blend until finely chopped. Add the fish sauce and brown sugar to the food processor and blend. Once the beef is firm but not frozen solid, slice very thinly. Spoon the lemongrass mixture over the beef and toss together to evenly coat everything. Let sit for at least 30 minutes in the refrigerator (and for up to 2 days). To sear on the stove, preheat a nonstick saute pan over medium-high heat. Once hot, add about a tsp. of oil, swirl to coat, and add about a sixth of the marinated beef. Spread it out into a single layer (do not crowd the pan). Let sear

Sunrise Smoothie

Sunrise Smoothie

Sunrise Smoothie

 

4 large ripe strawberries

1 large orange, squeezed

1 ripe nectarine or V2 apple, peeled and pitted

3 ice cubes

1/2 C. unsweetened apple cider

1/2 tsp. peeled, finely chopped fresh ginger root (optional)

1 tsp. almond butter

2 T. pea protein powder

1/4 tsp. Lakanto (optional)

 

Add to blender and liquify.

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

 

7 Cherry Tomatoes

7 Mini Mozzarella Balls (Bocconcini)

½ Avocado, pitted and cut into chunks or balled

1 T. balsamic vinegar

1 T. olive oil

salt and pepper

 

Arrange the halved tomatoes, mozzarella balls, and chunks or balls of avocado in a bowl and drizzle the balsamic vinegar and olive oil all over. Season well with salt and pepper and serve.

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

 

4 slices Toast, prepared

Green leaf lettuce

6 slices cooked bacon

4 slices roma tomato

One recipe chipotle ranch sauce, see below

4 to 6 ounces sliced turkey meat

1/2 avocado, sliced

2 slices Jarlsberg cheese

 

1/4 C. Ranch Dressing

1 T. lime juice

2 T. chipotle TABASCO© sauce

Salt and freshly ground black pepper to taste

 

To assemble sandwich, arrange slices of prepared Texas Toast on a cutting board. Spread each slice with a generous T. of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.

 

Chipotle Ranch Sauce: Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

 

¾ C. plus 2 T. Apple Cider Vinegar

1 T. Fennel Seeds

1 large Cucumber, thinly sliced

1 T. Salt

 

Pour the apple cider vinegar into a saucepan. Add the fennel seeds, x/4 cup/6Oml of water, and the salt and place the pan on medium heat. Bring the mixture to a boil, then immediately remove the pan from the heat and set it aside for the liquid to cool slightly. Meanwhile, pack the sliced cucumber into a sterilized 1-pint/500ml jar (see note). Pour the cooled liquid from the saucepan (including the seeds) into the jar to cover the cucumber slices, seal the jar, and refrigerate. The pickles are ready to use immediately, although the flavor will intensify over time. Use the pickles within 4 weeks. A note on sterilizing jars: Preheat the oven to 2 75 °F. Wash the jars and lids with clean, soapy water and rinse (but don’t dry) them. Place the jars and lids upside down on a baking sheet and transfer them to the oven for 15-20 minutes. Fill and seal the jars while they are still hot.

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

 

2 pieces Texas Toast

Salt and black pepper

3 T. olive oil, divided

4 sun-dried tomatoes packed in oil, chopped

1/4 C. grated parmesan cheese

4 boneless pork chops, 1 to 1 ¼” thick

1/2 C. chopped onions

1 tsp. Italian seasoning

1 T. chopped parsley

1/2 C. chicken stock

 

Bake toast according to package directions. Cool. Cut each toast into 1″ pieces. Lower oven temperature to 350° F. Cut a pocket into meaty side of each chop. Place chops on a tray and season with salt and pepper. Place onions and 1 T. oil in a medium microwave proof bowl, cover and microwave 1 minute or until onions are tender. Add a pinch each salt and pepper, the pieces of toast and remaining ingredients and mix to incorporate. Divide stuffing and fill cavity of each pork chop. Thread one or two toothpicks along cut side of chops to seal in stuffing. Heat 2 T. oil in a large ovenproof skillet over medium-to-high heat. Add chops and brown each side. Transfer skillet to preheated oven and bake for 20 to 30 minutes or until chops are thoroughly cooked and reach 160° F. Remove toothpicks and serve.

Breakfast Salad

Breakfast Salad

Breakfast Salad

 

1 C. cubed Watermelon

8 sliced Radishes

2 ounces Feta Cheese, crumbled

3-4 leaves Mint, roughly chopped

2 T. Pepitas

Squeeze of Lime

1 T. Olive Oil

 

Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

 

1 C. of cream cheese (pre-whipped makes it easier)

2 T. of minced crow garlic greens or chives (reserve a little for garnish)

2 T. of minced wall-rocket or arugula (reserve a little for garnish)

2 T. of minced tulip petals (reserve a little for garnish)

5-6 washed and prepped celery sticks

Salt & Pepper to taste

 

Place cream cheese in a large bowl and add your pre-minced ingredients. Using a large wooden spoon work the petals and greens thoroughly into the cheese. Add your salt/pepper and taste. Once everything is well blended, transfer to a serving dish. Slather on celery sticks. Garnish with petals and greens.

Rainbow Bento & Snacks

Rainbow Bento & Snacks

Red foods: Strawberries, raspberries, apple slices, cherry or grape tomatoes, mini sweet peppers, pepperoni slices, fruit leather, jelly beans, cherry sours, Swedish fish, gummy candies, licorice

Orange foods: Orange slices, dried mango, dried apricot, baby carrots, Goldfish Crackers, Cheddar cheese cubes, jelly beans, gummy candies

Yellow foods: Cherry or grape tomatoes, mini sweet peppers, banana chips, dried plaintains, dried pineapple, jelly beans, lemon sours, gummy candies

Green foods: Grapes, apple slices, pea crisps, pistachios without shells, jelly beans, gummy candies, sour apple licorice

Blue foods: Blueberries, Concord grapes, jelly beans, gummy candies, blue raspberry licorice

Purple foods: Blackberries, red grapes, winesoaked cheese (for adults), jelly beans, gummy candies

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

 

1/4 C. fresh flat-leaf parsley, finely chopped

1/4 C. fresh mint, finely chopped

3 T. finely chopped fresh chives

2 T. fresh dill, finely chopped

1 T. finely grated Meyer lemon zest

1 T. T. pink peppercorns, crushed or chopped

2 (4-ounce) logs fresh goat cheese

Pretzel sticks, for serving

 

Combine parsley, mint, chives, dill, lemon zest, and peppercorns in a bowl. With damp hands, roll cheese into balls (about a heaping tsp. each), then roll in herb mixture, pressing gently to adhere. Serve with pretzel sticks alongside.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

 

12 raw chicken wings thawed

1/2 stick butter

1/2 C. Parmesan cheese freshly grated

2 tsp. garlic salt

1/2 lemon juiced

parsley, to garnish

Remove wings from package and rinse with water. Pat dry with a paper towel and set aside. 12 raw chicken wings In a medium bowl, melt butter in microwave for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Remove from microwave and stir in Parmesan cheese, lemon juice and garlic salt. 1/2 stick butter,1/2 C. Parmesan cheese,1/2 lemon,2 tsp. garlic salt. In a large bowl, toss wings in garlic parmesan sauce mixture. Place wings in a single layer in air fryer basket (recommend using a parchment liner for easy cleanup). Air Fry at 350º  for 11 minutes (No need to preheat!). Open Air Fryer – flip all wings in the basket. Raise temperature to 400º and air fry 11 min more. You can check them with a meat thermometer in the meaty part of one of the drumettes to be sure they are 165º.  Remove from air fryer with tongs and garnish with fresh parsley and extra parmesan cheese (or you can always have blue cheese or ranch dressing too!)

Canadian-Bacon Strata

Canadian-Bacon Strata

Canadian-Bacon Strata

 

Butter softened for pan

4 English muffins split, toasted, and cut in half

1/2 lb. sliced about 10 slices, Canadian bacon, halved

1 1/4 C. shredded (5 ounces) sharp cheddar cheese

1/3 C. finely shredded Parmesan cheese

8 large eggs

3 C. milk

1 1/2 T. Dijon mustard

Coarse salt and ground pepper

1/4 tsp. hot sauce such as Tabasco

 

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Strawberry Oat Squares

Strawberry Oat Squares

Strawberry Oat Squares

1 C. cooked steel-cut oats

3/4 stick of softened butter

1 egg

1/2 C. sugar

1 C. flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. strawberry or other fruit jam

2 T. brown sugar

 

Preheat oven to 350 degree. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand. Add in the cooked oats, being sure to fully incorporate it into the mix. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture. Spread half the batter into a greased 8 x 8 pan. Top with the jam, spreading it evenly over the batter. Spread the remaining batter over the jam. Sprinkle brown sugar on top. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool and serve.

Game Day Appetizer Cups

Game Day Appetizer Cups

Game Day Appetizer Cups

 

 

6 plastic cups, 4 ounces (120 ml) in size

6 loop or knotted flat skewers, 6 inches (15 cm) long

12 round skewers, 6 inches (15 cm) long, divided

6 decorative picks, 4 inches (10 cm) long

6 decorative flags (optional)

18 frozen buffalo chicken bites, cooked according to package directions

12 chunks blue cheese

12 Bacon-Wrapped Mini Sausages

6 frozen jalapeno poppers, cooked according to package directions

12 Smoked Almond Cheese Truffles

3 or 4 celery ribs

11/2 C. (210 g) smoked almonds

18 everything bagel pretzel crisps

 

To assemble the buffalo chicken bite skewers: Thread the six 6-inch (15 cm) loop skewers each with three buffalo chicken bites and two blue cheese chunks, alternating the ingredients on the skewer. Set aside.            To assemble the bacon-wrapped mini sausage skewers: Thread six 6-inch (15 cm) round skewers each with two Bacon-Wrapped Mini Sausages. Set aside.  To assemble the jalapeno popper skewers: Thread the remaining six 6-inch (15 cm) round skewers each with a jalapeno popper. Set aside. To assemble the smoked almond cheese truffle skewers: Thread the six 4-inch (10 cm) decorative picks each with two Smoked Almond Cheese Truffles. Set aside. To assemble the cups: Cut the celery ribs into ¥2-inch-thick (6 mm) strips, and then cut those strips into four 6-inch-long (15 cm) sticks, four 5-inch-long (12.5 cm) sticks, and four 4-inch-long (10 cm) sticks for a total of eighteen celery sticks. Place a 6-inch (15 cm), a 5-inch (12.5 cm), and a 4-inch (10 cm) celery stick in the back right of each cup, and then pour ¥4 C. (3 5 g) of the smoked almonds into the base. Insert a jalapeno popper skewer to the left of the celery sticks, a bacon-wrapped mini sausage skewer in the right side, and a buffalo chicken bite skewer in the left side. Place a smoked almond cheese truffle skewer in the middle on top. Decorate with a flag (if using) in the front of each cup.

Charcuterie Kebab

Charcuterie Kebab

Charcuterie Kebab

 

12 round skewers, 12 inches (30.5 cm) long

 

12 grapes

12 dried apricots

6 mini Brie rounds, 0.9 ounce (25 g) in size, cut in half

12 strawberries

12 cubes Havarti cheese, 1 inch (2.5 cm) in size

24 leaves fresh basil

24 slices regular salami, quarter-folded

24 slices spicy salami, quarter-folded

24 chunks bread of choice, 1 inch (2.5 cm) in size

12 cubes Colby Jack cheese, 1 inch (2.5 cm) in size

12 petite dill or sweet pickles

12 pitted Castelvetrano olives

 

To assemble the kebabs: Thread the skewers each with a grape and pull it down the skewer, leaving about 1 3/4 to 2 inches (4.5 to 5 cm) at the bottom of the skewer for holding. Thread a dried apricot onto the skewer and pull it all the way down to the grape.  Thread a mini Brie half onto the skewer, followed by a strawberry.  Add a Havarti cube, followed by a basil leaf. If the leaf is small, place as is; if the leaf is large, fold it in half or quarters first. Thread a quarter-folded slice of regular salami followed by a quarter-folded slice of spicy salami onto the skewer. Add a bread chunk, followed by a cube of Colby Jack and another basil leaf. Add another quarter-folded slice of regular salami, followed by another quarter-folded slice of spicy salami. Add a pickle and another chunk of bread. Top with an olive.

The Classic Jarcuterie

The Classic Jarcuterie

The Classic Jarcuterie

 

SUPPLIES

4 jars, 8 ounces (240 ml) in size

4 knotted flat skewers, 6 inches (15 cm) long

4 knotted flat skewers, 4 inches (10 cm) long

4 toothpicks, 4 inches (10 cm) long

 

SALAMI SKEWERS

4 pitted Castelvetrano olives

4 cubes mild Cheddar cheese

4 slices regular salami, quarter-folded

4 grape or cherry tomatoes

4 slices spicy salami, quarter-folded

 

FRUIT SKEWERS

4 raspberries

4 grapes

4 blackberries

 

EVERYTHING BAGEL CHEESE TRUFFLE SKEWERS

4 Everything Bagel Cheese Truffles

 

ADDITIONAL INGREDIENTS

4 La Panzanella Mini Croccantini Artisan Crackers

4 pretzel rods

16 to 20 grapes

4 wedges cucumber

4 squares Havarti cheese

4 multigrain crackers (such as Crunchmaster Multi-Grain Baked Crackers)

4 triangles Manchego cheese

3 to 4 T. (25 to 35 g) roasted almonds

4 to 8 sprigs fresh herbs, for garnishing

 

To assemble the salami skewers: Thread the 6-inch (15 cm) knotted skewers each with an olive, a cheddar cube, a quarter-folded slice of regular salami, a tomato, and a quarter-folded slice of spicy salami. Set aside. To assemble the fruit skewers: Thread the 4-inch (10 cm) knotted skewers each with a raspberry, a grape, and a blackberry. Set aside. To assemble the everything bagel cheese truffle skewers: Thread the 4-inch (10 cm) toothpicks each with an Everything Bagel Cheese Truffle. Set aside. To assemble the jars: Place a La Panzanella cracker and a pretzel rod in the back of each jar, and then add four or five grapes to the base. Insert a salami skewer in the back right and a fruit skewer in the back left. Place the cucumber wedge at an angle in front of the salami skewer and the Manchego triangle, with the point down, behind the fruit skewer. Place a Havarti square in the front left and a multigrain cracker in the front middle. Place an everything bagel cheese truffle skewer in the middle on top. Fill in gaps with the roasted almonds and garnish with the fresh herbs.

Spicy Crispy Chicken

Spicy Crispy Chicken

Spicy Crispy Chicken

 

2 tsp. soju

2 tsp. sugar

1 tsp. soy sauce

1 tsp. gochujang

1 tsp. sesame oil

1/2 tsp. grated garlic

260 grams (9 ounces) skin-on boneless chicken thighs

 

In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes). Remove the weight and flip the chicken over. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze. Slice and serve the chicken immediately with steamed rice.

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

 

3 onions, sliced

1/4 C. white wine

1 C. heavy cream

1/2 C. grated parmesan cheese

4 T. butter without salt

3 T. olive oil

1 tsp. powdered garlic

Salt and pepper to taste

 

Preheat oven to 400°F (200°C). Toss sliced onions with olive oil, and spread them on a baking sheet. Roast onions for 15 minutes until tender and slightly caramelized. Change temperature of oven to 450º F (230º C) and remove the roasted onions. In a saucepan over medium heat, combine heavy cream, white wine, butter, garlic powder, and cayenne. Cook until butter melts and bubbles form on the cream’s edge.

Onion Patties

Onion Patties

Onion Patties

 

3/4 C. flour

1 T. sugar

1 T. cornmeal

2 tsp. baking powder

2 tsp. salt

3/4 C. milk

2 1/2 C. chopped onions (about 2 small onions)

shortening or oil for frying

 

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter. Add onions and mix until well blended. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by T. into the hot oil. Flatten with the back of a spatula, then brown on both sides until crispy, golden brown. Drain on paper towel, sprinkle salt to taste.  Pro Tip: You can make these even more craveworthy by adding 1/4 C. crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 C. green pepper, 1/4 C. cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking.

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

 

½ C. freeze-dried strawberries

1 T. granulated sugar

2½ C. all-purpose flour, plus more as needed for dusting

½ tsp. fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ C. ice water, plus more as needed

 

5 C. fresh strawberries, halved

1 T. fresh lemon juice

½ tsp. pure vanilla extract

Pinch of fine sea salt

½ C. plus 2 T. granulated sugar

⅓ C. cornstarch

1 large egg white

Sanding sugar, for finishing

 

In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 T. at a time. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.  In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. In another small bowl, make an egg wash by whisking together the egg white and 1 T. water. Reserve. On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. Chill the pie for 20 minutes while you preheat the oven to 425°F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

 

3 T. reduced-sodium soy sauce (use wheat/gluten-free if needed)

2 1/3 T. honey

½ tsp. minced garlic (about 1 clove)

1 T. fresh ginger, peeled and minced

1 ½ lbs. boneless, skinless chicken breasts, cut in half crosswise (the short way)

1 large mango, peeled and cubed

¼ C. fresh cilantro, chopped

½ lime, juice only, about 1 Tbsp.

¼ tsp. crushed red pepper flakes (optional)

 

Preheat the broiler and put the oven rack 3 – 4 inches from the heating element. Spray a broiler pan with nonstick cooking spray. In a medium bowl, combine the soy sauce, 2 T. honey, the garlic and ginger. Remove 2 T. of the mixture and set it aside. Add the chicken to the bowl with the sauce and turn it until it is coated. Place the chicken on the broiling pan and cook it for 5 minutes until it turns golden. Flip the chicken and spoon the reserved sauce over the top. Broil it for about 5 more minutes until it is cooked through (the chicken should no longer be pink in the middle or its internal temperature should be 165 degrees.) Remove it from the oven. Meanwhile, in a medium serving bowl, gently toss together the mango, cilantro, lime juice, 1 tsp. honey, and crushed red pepper flakes (optional). Serve the chicken topped with the mango salsa.

Mini Cherry Crumbles

Mini Cherry Crumbles

Mini Cherry Crumbles

 

4 C. sliced, pitted sweet cherries

1 T. fresh lemon juice

¾ C. lightly packed brown sugar

½ C. flour

4 T. cold, unsalted butter, cut into small pieces

¾ C. old fashioned oats

¼ tsp. salt

 

Preheat oven to 375 degrees. Spray four individual 8oz ramekins with cooking spray. Set aside. In a large bowl, toss the cherries with the lemon juice. Spoon about 1 C. cherries into each ramekin (you should be filling each ramekin to the top with cherries). In another bowl, mix together the brown sugar, flour, oats and salt. Using your fingers, mix in the butter until well incorporated. Spoon about ¼ C. topping onto each ramekin—don’t be shy here! The more streusel the better. (You should have some leftover streusel topping) Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream! You can also make this in an 8” casserole dish if you don’t have individual 8oz dishes.