Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

 

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

 

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Sliced avocado

Hot sauce of choice

 

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

 

Unsalted butter, for greasing baking dish

1 1/2 cups canned pumpkin purée

2 cups whole milk

5 large eggs

1/4 cup sugar

2 tsp. pumpkin pie spice

1 T.  vanilla extract

12 cups 1-inch bread cubes

Maple syrup, for serving

 

Preheat the oven to 375°F. Grease a 9×13-inch baking pan with butter.  In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan. Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown. Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup.  When it comes to toppings, a dusting of powdered sugar, fresh pomegranate arils and a drizzle of warm maple syrup is my trio of choice. I love the pairing of pumpkin and pomegranate, as the juicy seeds add a pop of color and flavor to each autumnal bite. Any variation of bread will work in this recipe, however, I find that a crusty French baguette or loaf of sourdough yield the best texture and soak up the most custard. (You could even try using croissants, though!)

 

Servings: 8
Serving Size: 1/8 of casserole

Calories: 254
Fat: 7 g
Fiber: 3 g
Protein: 10 g

Homemade Turkey Seasoning

Homemade Turkey Seasoning

Homemade Turkey Seasoning

 

3 T. Kosher salt

1 T. Garlic powder

1 T. Onion powder

1 tsp. Smoked paprika

2 tsp. Dried sage

2 tsp. Dried rosemary

2 tsp. Dried thyme

1 tsp. Dried oregano

¼ tsp. Turmeric

1 tsp. White sugar

 

Mix all ingredients together in a small bowl until evenly combined. Store in an airtight container until ready to use. Rub directly over a whole turkey, turkey breast, or turkey legs before roasting, or mix into melted butter to make a flavorful compound butter.

 

Servings: 24
Serving Size: 1 tsp.

Calories: 4
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Cherry Bounce

Cherry Bounce

Cherry Bounce

 

1½ oz. cherry vodka

2 oz. cranberry juice

½ oz. fresh lime juice

Club soda

1 cherry, for garnish

 

Fill a shaker with ice. Add vodka, cranberry juice, and lime juice. Shake and strain into a tall glass filled with ice. Top with club soda and garnish with cherry.

 

Servings: 1
Serving Size: 1 drink

Calories: 145
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Ramp Au Gratin Potatoes

Ramp Au Gratin Potatoes

Ramp Au Gratin PotatoesRamp Au Gratin Potatoes

 

3 lb. gold potatoes, skin on and sliced

2 C. fresh sourdough bread crumbs

1 C. yellow onion, sliced

1 pt. heavy cream

15 oz. whole milk ricotta cheese

5 oz. grated parmesan cheese

2 oz. chopped ramp leaves

2 oz. blanched ramp leaves

1 stick (8 T.) unsalted butter

¼ C. Italian parsley, minced

4 T. garlic, minced

3 T. all-purpose flour

2 T. fresh thyme, minced

1 T. Worcestershire sauce

1 T. fresh lemon juice

1 tsp. Kosher salt

1 tsp. cracked black pepper

½ tsp. ground nutmeg

 

Slice the potatoes, skin on, to about ¼ inch thickness into cold water. Give them a good mix, empty, and replace the cold water to cover the potatoes. Salt lightly and bring to a boil. Cook until just tender—about 8 to 10 minutes—and strain. The potatoes should still be firm yet cooked through. You can cool them on a sheet tray while making the ricotta cream. While the potatoes are boiling, blanch the ramps in the same water for 5 to 10 seconds, remove, set aside, and let them cool. Puree the blanched ramps until smooth. Add a touch of water if necessary. For the ricotta cream, start by adding the butter, garlic, onion, and thyme to a pot on medium-high heat. Cook until the onion begins to brown on the edges. Add ¾ of the chopped ramps and stir. Whisk in the flour and cook until the roux is golden brown—about 1 minute. Reduce to low heat. Add the Worcestershire and stir in the heavy cream. Now stir in the ricotta and blanched ramps. The mixture should be quite thick. Lastly, mix in the nutmeg, parsley, half of the parmesan, salt, pepper, and lemon juice. Remove from the heat. Mix the bread crumbs with the remainder of the parmesan and chopped ramps. Add the potatoes to the baking dish. In this case, I’ve used a classic 9×13 Pyrex. Pour the ricotta cream over the potatoes and gently stir until it’s evenly mixed with the sliced potatoes. Press down with a spatula or large spoon to even the top. Add the bread crumbs evenly over the top and press lightly until the surface is even. Bake, covered in tin foil, at 375ºF for 30 minutes. Remove the tinfoil and cook for another 30 minutes. Kick the heat to 450ºF for the last ten minutes to brown the top. Remove from the oven, let stand for 15 to 20 minutes, and serve.

 

Servings: 12
Serving Size: 1/12 of pan

Calories: 435
Fat: 30 g
Fiber: 3 g
Protein: 13 g

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

 

Two big pork chops (12 oz. raw, each, the sort only a good local butcher sells, bone-in)

4 apples

6oz. of apple cider

Generous handful of shallots (1/2 cup)

Couple sprigs of fresh thyme

Handful of sage leaves

 

Olive oil

Salt + Pepper

 

Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavor it. When it’s nice and hot, fry your chops so that they brown on each side.  Then rest them on their crackling until it starts to crisp.  Throw in your shallots and fry until soft and just starting to brown.  Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it.  Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!  Serve in the pan.  You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper

 

Servings: 2
Serving Size: 1 chop with half the apples

Calories: 827
Fat: 38 g
Fiber: 10 g
Protein: 56 g

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

 

1 cup unsweetened almond milk

1/2 peeled, frozen banana

1/2 cup gluten free whole oats

2 T.  shelled hemp seeds

1 tsp ground cinnamon

1 serving collagen peptides

1 scoop of black sesame seeds (optional- for extra iron)

 

Combine ingredients in a high-powered blender and process until smooth.

 

Servings: 1
Serving Size: 1 smoothie

Calories: 385
Fat: 15 g
Fiber: 8 g
Protein: 22 g

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

 

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T.  minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T.  unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T.  crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

 

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

 

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 381
Fat: 27 g
Fiber: 2 g
Protein: 10 g

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint CookiesRosehip Jam Thumbprint Cookies

 

1 lb. rosehips, after trimming leaves and stems off

2 C. water

1¼ C. granulated sugar

¾ tsp. powdered pectin

Juice of one lemon

Cookie Dough

2½ C. all-purpose flour

½ tsp. baking powder

1 large egg, room temperature

½ tsp. vanilla extract (almond is lovely, too)

1½ sticks butter

1 C. granulated sugar

½ tsp. salt

1 C. jam

 

This is using either fresh or frozen rosehips. Dried rosehips can be used to make jam, but I’ve not personally done it. Also to be noted, many rosehip jams incorporate oranges, lemons, and apples for flavor, texture, and mostly, for pectin. I do love the flavor of citrus with rosehips, so I’ve added the lemon juice here, but I chose to share this recipe with powdered pectin instead of apples and oranges because I’ve gotten the most consistently jammy texture. While most times, if my jam doesn’t set, I just smile and call it syrup, but for these thumbprint cookies, a syrup won’t do. Rinse your rosehips and trim off all stems and leaves. Put rosehips in a stainless steel pot, preferably with a heavy bottom, and simmer until hips are soft—about 30 minutes. Run the softened hips, first, through a food mill or strainer and then again through a fine sieve. This part is rather tedious but necessary to get the seeds and fine hairs out that would otherwise be very irritating to the eater. Return your liquid to a pot and add the sugar, pectin, and lemon juice. Stir to combine. Bring this mixture to a rapid boil and then lower slightly to set at a high simmer for roughly 45 minutes, but check every 15 minutes or so to stir, skim foam, and adjust the heat so as not to scald the bottom. After 35 minutes, start checking the temperature with a candy thermometer or a digital read thermometer—you want to reach 220°F for jam. When you reach 220°F, pour your hot jam, through a funnel, into a sterilized jar, leaving about ½-inch headspace. If you’re going to use it soon, you can just let it cool and pop it into the fridge. For long-term storage, you can water bath can for 10 minutes.

Thumbprint Cookies: Preheat oven to 350°F and line two baking sheets with parchment (parchment optional, just nice for jam spills.) Whisk together flour and baking powder in a medium bowl. In a small bowl, whisk together egg and vanilla or almond extract. With either a stand mixer or in a large bowl with a hand mixer, cream the butter, sugar, and salt until fluffy (about 4 minutes). Turn the speed down a notch and add egg mixture. Turn the speed all the way to low and add the flour mixture slowly. Turn the mixer off and scrape down sides and bottom of bowl to make sure all the little bits get incorporated. Scoop dough by the rounded T. and roll into a ball with your hands. Place no less than one inch apart on the baking sheet. Here’s where most people use their thumb, which I used to do, but I actually find it easier and more effective to use the bottom of the ½-teaspoon measuring spoon. Center the belly of the spoon over the center of the dough ball and push gently down into the spoon with your thumb. The edges of the cookie may crack depending on the moisture and temperate of your dough. I, personally, kind of like the cracks, especially when the jam runs down into them and sort of caramelizes. If you don’t like the cracks, work with a warm and moist dough and while you’re making the “thumbprint” with one hand, gently hold the edges of the cookie together in the other. If any cracks form, they can usually be mended by pinching. Spoon the jam into the thumb wells. Fill to level with the top of the cookie if you want a tidy pool of jam, or, mound it a bit for a pool that might overfloweth. The jam will often settle a bit while baking, so I lean toward overfilling, plus I love when it bubbles over the edge. You can always top off the jam after baking, too. Bake for 10 to 14 minutes, turning the pan halfway for evenness. 12 minutes is usually the sweet spot for me, but every oven is different. Don’t wait for any significant browning, or they’ll likely be overbaked. Wait for the jam to stop bubbling before you take a bite—sugar burns are the worst. Optionally, while still a little warm, I like to sprinkle with big flake sea salt and a pinch of fine lemon zest to add an extra punch, crunch, and zing, but they’re still brilliant without this. Place on a cooling rack. When completely cool, they can be stored for about a week in a cookie tin.

 

Servings: 36
Serving Size: 1 cookie

Calories: 112
Fat: 4 g
Fiber: 0 g
Protein: 1 g

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

 

1½ cups all purpose flour

1 tsp. baking powder

¼ tsp. kosher salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

½ cup whole milk

1 tsp. vanilla extract

3 T. Meyer lemon juice, divided

1 T. Meyer lemon zest

 

For the buttercream:

½ cup butter, room temperature

1 tsp. vanilla

⅓ cup raspberry jam

3 cups powdered sugar

1-2 T. milk

 

Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

 

12 slices toasted baguette

1 cup Almond Ricotta

12 cherries, pitted and halved

12 sprigs of fresh thyme

1 T.  olive oil

kosher salt

honey (agave for vegans)

balsamic glaze

 

Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 T.  of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.

Conifer Sugar Cookies

Conifer Sugar Cookies

Conifer Sugar CookiesConifer Sugar Cookies

 

2 C. all-purpose flour, more for dusting

¼ tsp. salt

⅛ tsp. nutmeg

½ tsp. baking powder

½ C. butter, room temp

1 C. granulated sugar

1 egg

1 tsp. vanilla extract (

1 T. cognac, brandy, bourbon, amaretto, or something similar

Evergreen Icing

2 to 3 T. evergreen needles (fir or spruce)

¼ C. half & half

1¼ C. confectioners sugar

 

In a large bowl, whisk together flour, baking powder, salt, and nutmeg. With an electric mixer, cream together butter and sugar until light and fluffy. Lower speed to beat in egg, vanilla, and cognac. With mixer all the way on low, add the dry ingredient mixture slowly and stir until combined. Divide dough in half and flatten roughly into 1-inch thick disks. Wrap in plastic and freeze for 20 minutes if baking immediately. Alternatively, you can chill in the fridge for a few days or freeze for a few months. Preheat oven to 325°F. Line baking sheets with parchment. Remove one portion of dough from the freezer and let stand for 5 to 10 minutes until pliable. On a lightly floured surface, roll out to ⅛-inch thick, dusting your rolling pin if it starts to stick. Cut dough into shapes using cutters, the open end of a drinking glass, or, as I often do, trace and cut shapes out of thin cardboard and cut the dough around them with the tip of a sharp knife. Using a floured spatula, transfer to baking sheets. Repeat with remaining scraps of dough. Bake at 325°F for 8 to 15 minutes, depending on size. Check halfway and turn the baking sheet if they’re cooking unevenly. You want slightly golden edges and a light, soft center. Your nose will likely tell you when they’re done. Cool on wire cooling racks completely before glazing.

Preparation for Evergreen Icing: Collect 3 to 5 hand-sized branch ends of fir or spruce. Snip the needles off the branches into a bowl until you have 2 to 3 T. worth. Grind needles in an electric spice grinder or with a mortar and pestle until finely ground or pulverized. Scrape the ground pulp out of the grinder or mortar into a small bowl. Add half of the confectioners’ sugar a little at a time and mash with the back of a spoon to mix with the ground needles. When you have added half of the sugar and have an evenly mixed paste, stir in your cream and mix completely. Pour and press this mixture through a fine sieve into a small bowl to screen out the bigger bits of balsam pulp. Stir in the rest of your confectioners’ sugar bit by bit until you have the consistency you like. If you’re going to paint or pipe it on for more detailed decoration, you’ll want it thick with more sugar. If you want to drizzle or spoon it on, less sugar. I usually just use the spoon I mixed the glaze with. I usually fully glaze half the batch with icing for full flavor, and the other half, I’ll dust with powdered sugar and top that with a light drizzle of glaze for a more subtle flavor.

One Pot Broccoli Mac and Cheese

One Pot Broccoli Mac and Cheese

One Pot Broccoli Mac and Cheese

 

1 lb. elbow macaroni

1 lb. broccoli, stems and florets chopped into bite-sized pieces

2½ cups whole milk

2 tsp. kosher salt, plus more to taste

½ tsp. garlic powder

8 oz. American cheese, shredded

 

Stir together the macaroni, broccoli, whole milk, salt, garlic powder, and 3 cups of water in a large pot or Dutch oven. Bring to a rapid simmer over high heat, then reduce the heat to medium. Simmer for 8-12 minutes, stirring every 2 minutes to ensure that the pasta doesn’t stick to the bottom of the pot. Once the pasta is cooked through and the liquid has thickened to the consistency of heavy cream, stir in the cheese. Season to taste with salt before serving

 

Servings: 8
Serving Size: about 1 1/4 C.

Calories: 383
Fat: 12 g
Fiber: 3 g
Protein: 17 g

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

 

1 1/2 T.  unsalted butter

2 cups (about 16) marshmallows

1/2 tsp. vanilla extract

3 cups Rice Krispies cereal

 

2 1/2 T.  unsalted butter

1 tsp. pumpkin pie spice

3 cups (about 24) marshmallows (See Kelly’s Note)

2 tsp. orange food coloring

4 cups Rice Krispies cereal

Whipped cream, for decorating (optional)

Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

 

Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).  Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.  Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start

 

Servings: 8
Serving Size: 1 slice (1/8 of pan)

Calories: 249
Fat: 6 g
Fiber: 0 g
Protein: 2 g

Smashed Brussels Sprouts

Smashed Brussels Sprouts

Smashed Brussels SproutsSmashed Brussels Sprouts

 

1 lb. of Brussels sprouts

1½ T. olive oil

½ tsp. fine sea salt

¾ tsp. mild curry powder, such as madras or Balti

2 T. Walnut pieces, (or more to taste)

2 T. Dried cranberries, (or more to taste)

 

Trim off woody ends on Brussels sprouts and wash. Bring a medium saucepan of water to a boil, and boil Brussels sprouts for 10 minutes. Drain and place in an ice bath to stop the cooking. Drain again and dry thoroughly with paper towels. I gave the sprouts a good squeeze to rid them of excess water as well. Preheat oven to 425°F. Line a large, rimmed cooking sheet with foil. In a bowl, toss dried Brussels sprouts with olive oil, sea salt and curry powder. Place them on the cookie sheet and smash each sprout with the bottom of a mason jar or measuring cup. Arrange the sprouts on the cookie sheet so there’s room between each to brown. On the middle oven rack, bake Brussels sprouts for 30 minutes, or until the bottoms and edges turn golden and crispy. Serve immediately with walnut pieces and dried cranberries to taste.

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

 

2 T. canola oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ancho chili powder

1 tsp. cumin

1 tsp. kosher salt

2 T. water

15 oz refried pinto beans

8 oz cheddar cheese, shredded

8 flour tortillas

¼ cup green enchilada sauce, plus more for dipping

 

Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and sauté for 4 minutes, or until translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Sauté for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.

 

Servings: 8
Serving Size: 1 quesadilla

Calories: 350
Fat: 17 g
Fiber: 5 g
Protein: 13 g

Halloween Candy Bark

Halloween Candy Bark

Halloween Candy Bark

 

3 cups bittersweet chocolate chips

2 cups assorted candy, cut into bite size pieces

 

Line a baking sheet with parchment paper. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened. Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.

Lemon Verbena Cookies

Lemon Verbena Cookies

Lemon Verbena CookiesLemon Verbena Cookies

 

2 1/2 C. flour (I use unbleached all-purpose flour)

2 T. finely chopped fresh or dried crushed leaves lemon verbena leaves.

2 tsp. baking powder

1/2 tsp. salt

1 C. butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

 

Mix the flour, baking powder, salt and leaves and set aside. Whip the butter until creamy and then add the sugar, eggs and vanilla. Use a tsp. to measure out rounded drops of dough. Place on a cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 10 minutes or until they look ready. Be careful, the bottoms can burn quickly.

 

Servings: 72
Serving Size: 1 cookie

Calories: 57
Fat: 3 g
Fiber: 0 g
Protein: 1 g

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

 

1/4 cup pine nuts

3/4 cup basil

1/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)

1/4 cup good parmesan cheese

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

2 T. extra virgin olive oil

1/2 lb whole wheat pasta

1 T. butter

1 lb sugar snap peas, trimmed and sliced 1/4 inch thick

freshly ground black pepper

fresh ricotta, for serving

 

Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes.  Pour the nuts onto a plate to cool. In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt.  Process until the herbs are finely chopped and everything is mixed.  Add the oil and process until smooth.  Add salt to taste. Bring a large pot of heavily salted water to a boil.  Add the pasta and cook until al dente. While the pasta is cooking, melt the butter in a medium skillet.  Add the peas and a pinch of salt and sauté until they are crisp-tender, about 3 minutes. Drain the pasta, reserving about 1/2 cup pasta water and toss with the pesto and peas.  Add pasta water as needed so the pesto becomes more sauce-like.  Season with salt to taste.  Top with dollops of fresh ricotta and black pepper.

 

Servings: 4
Serving Size: 1/4 of pasta (ricotta not included)

Calories: 417
Fat: 18 g
Fiber: 9 g
Protein: 14 g

Air Fryer Salmon

Air Fryer Salmon

Air Fryer SalmonAir Fryer Salmon

 

1 skin-on salmon fillet (2½ lb., or 1.2 kg)

½ C. (120 ml) mayonnaise

1 T. salt

1 T. garlic powder

2 tsp. Italian seasoning

Lemon wedges, for serving

 

Preheat an air fryer to 400°F (200°C). Meanwhile, cut the salmon into 6 equal pieces. Brush each piece on the top and sides with the mayonnaise and sprinkle with the salt, garlic powder, and Italian seasoning. Cook undisturbed for 10 to 15 minutes, until the internal temperature at the thickest part of the fish reaches 145°F (60°C). Serve with lemon wedges for squeezing.

 

Servings: 6
Serving Size: about 5 oz. cooked salmon

Calories: 524
Fat: 39 g
Fiber: 0 g
Protein: 39 g

Next-Level Rice Crispy Treats

Next-Level Rice Crispy Treats

Next-Level Rice Crispy Treats

 

½ cup (113 g) unsalted butter

2 10-oz bags mini marshmallows, divided

¾ tsp. kosher salt

4 oz (113 g) high quality white chocolate, coarsely chopped

¾ tsp. vanilla bean paste

8 cups (256 g) crispy rice cereal

 

Grease a 9×13-inch baking pan with baking spray, dabbing away any excess with a paper towel. Set aside. In a large heavy-bottomed pot, melt the butter over medium-low heat. Once melted, add in one and a half bags of the mini marshmallows and the salt. Stir to combine until the marshmallows are almost completely melted. Add in the white chocolate and stir until smooth. Add in the vanilla and stir again to combine. Decrease the heat to low and add in the rice cereal. Stir until completely combined, then add in the remaining marshmallows. Continue to mix just until the marshmallows are starting to melt but are still mostly whole. Remove the pan from the heat and quickly pour the mixture into the prepared pan. Use an offset spatula to pat it into an even layer. Set aside to cool for at least 45 minutes, then cut into squares and serve.

 

Servings: 24
Serving Size: 1 square (1/24 of pan)

Calories: 176
Fat: 6 g
Fiber: 0 g
Protein: 2 g

Rhubarb Eton Mess

Rhubarb Eton Mess

Rhubarb Eton MessRhubarb Eton Mess

 

1¼ lb. (7–9 stalks) red rhubarb, chopped (4–5 C.)

½ C. plus 1 T. granulated sugar

2 strips fresh lemon peel (optional)

2 T. water

2 C. heavy cream

2 tsp. vanilla extract

Pinch of salt

3 C. crushed meringue cookies (about 15 cookies)

30 raspberries

 

In a medium saucepan, stir together the rhubarb, ½ C. sugar, lemon peel (if using), and water. Cover and set over medium heat. When the water starts to simmer, stir and cook for 2 more minutes. Remove lid and cook, covered, stirring occasionally, until the rhubarb is fully cooked down and has thickened slightly, 10 to 12 minutes. Transfer to a bowl, remove lemon peel (if used), and let cool to room temperature. Just before serving, whip the cream with the remaining 1 T. sugar, vanilla extract, and pinch of salt to form medium peaks. Reserve ¾ C. of the crushed meringues for the topping. To assemble, divide the whipped cream among six bowls, alternating in layers with the rhubarb compote and the crushed meringues and ending with whipped cream. Top each bowl with 5 raspberries and some of the reserved crushed meringues. Serve immediately.

Cheesy Gruyere and Scallion Bread

Cheesy Gruyere and Scallion Bread

Cheesy Gruyere and Scallion Bread

 

4 T. unsalted butter, melted and cooled

2.5 cups (325 g) all purpose flour

1.5 tsp. baking powder

1 tsp. fine sea salt

½ tsp. baking soda

3 T. scallions, thinly sliced

1 T. minced chives

2 cups (198 g) grated Gruyere cheese

2 large eggs

1 cup (240 mL) buttermilk

 

Heat oven to 350F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, whisk together the flour, baking powder, salt, baking soda, scallions, chives, and 1.75 cups of the gruyere. In a medium bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry ingredients and fold together to combine. Pour the batter into the prepared loaf pan and spread it in an even layer. Sprinkle the remaining gruyere over the top of the loaf. Place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow to cool for at least 10 minutes in the pan, then remove the loaf to a wire rack and allow it to cool completely before cutting and serving.

 

Servings: 12
Serving Size: 1 slice (1/12 of loaf)

Calories: 222
Fat: 10 g
Fiber: 1 g
Protein: 9 g

Lemon Pudding Cakes

Lemon Pudding Cakes

Lemon Pudding CakesLemon Pudding Cakes

 

1 C. milk

½ C. heavy cream

4 large eggs, separated

2 tsp. lemon zest

1/3 C. freshly squeezed lemon juice (1 to 2 large lemons)

1 T. salted butter, melted

1¾ C. granulated sugar

½ C. (70 grams) all-purpose flour

Confectioners’ sugar, for serving

 

Preheat your oven to 350°F. Grease eight 6-oz. ramekins, place in a large roasting pan, and set aside. Heat a large pot or kettle with water until boiling, reduce heat, and let simmer until needed. In a large liquid measuring cup, combine the milk and cream and set aside. In a large bowl, whisk together the egg yolks, zest, juice, melted butter, and sugar until smooth. Whisk half the milk and cream into the mixture, followed by half the flour. Whisk in the remaining milk and cream and then the remaining flour until just combined. Add the egg whites to the bowl of a stand mixer and, using the whisk attachment, whip the egg whites until soft peaks form. Add a quarter of the egg whites to the batter and whisk until smooth. Gently fold the remaining egg whites into the batter. Pour the batter into the ramekins (they will be quite full), place the roasting pan in the oven, and pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Bake until the cakes are puffed and the tops are set and very lightly golden, about 25 minutes. Use tongs to carefully remove each ramekin from the roasting pan and set on a cooling rack. Let cool for about 20 minutes (the cakes might deflate a bit, but that’s OK). Serve warm and dusted with confectioners’ sugar.

 

Servings: 8
Serving Size: 1 ramekin

Calories: 322
Fat: 10 g
Fiber: 0 g
Protein: 5 g

Turkey Cassoulet with Butter Beans

Turkey Cassoulet with Butter Beans

Turkey Cassoulet with Butter Beans

 

4 turkey drumsticks

1 tsp. freshly cracked pepper

1 tsp. sea salt

1/2 tsp. paprika

2 T. canola oil

4 cups low-sodium organic chicken stock

2 cups canned whole San Marzano tomatoes, crushed by hand

1/2 cup fresh parsley leaves, minced

2 tsp. pure maple syrup

2 cloves garlic

2 yellow onions, sliced

1 bay leaf

1 sprig fresh thyme

2 cup uncooked butter beans, rinsed

 

Preheat the oven to 325 degrees F.  Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.  Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.  Ladle the butter beans and sauce onto the serving plates and top with a drumstick.

 

Servings: 6
Serving Size: 1/6 of cassoulet

Calories: 611
Fat: 19 g
Fiber: 14 g
Protein: 58 g

Plain Bakery Style Muffins

Plain Bakery Style Muffins

Plain Bakery Style Muffins

 

Want blueberry muffins? Fold in a cup of blueberries. Prefer chocolate chips? Stir them in. Like things simple? These plain muffins are delicious on their own with just butter and honey. The neutral base takes on whatever flavors you add in – vanilla extract, lemon zest, cinnamon, or even savory additions like cheese and herbs. And that means that with this recipe, you’re learning one muffin recipe where the limits are your own imagination.

 

1/2 cup butter, softened

2 large eggs

1 cup granulated sugar

1 cup plain Greek yogurt

1/2 cup whole milk

2 cups all-purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

Pinch of salt

 

Preheat oven to 350 degrees F° and line a muffin tray with parchment paper. Set aside. In a large bowl, whip butter, eggs, and sugar. Add yogurt and whip again until smooth. Add the dry ingredients and mix until half incorporated. Slowly add the milk, mixing on low until a thick, smooth batter comes together. Divide the batter evenly between the prepared muffin tray. Bake for 25-30 minutes, depending on the range of your oven and the size of your muffin pan (I used a large muffin pan). The muffins will be golden, and the cake tester will come out clean. Remove and let rest on a wire rack to cool. Serve with your favorite jam, a pat of butter, or a drizzle of honey. Enjoy!

 

Servings: 6
Serving Size: 1 large (jumbo) muffin

Calories: 493
Fat: 20 g
Fiber: 1 g
Protein: 11 g

Nutrition is for plain muffins. Folding in add-ins such as blueberries, chocolate chips, cheese, or nuts will change the nutrition information.

Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit GlazeEarl Grey Sablés with Pink Grapefruit Glaze

 

2 T. Earl Grey tea leaves

¾ C. granulated sugar

1 C. (2 sticks) salted butter, room temperature

2 tsp. pink grapefruit zest

2 large egg yolks

2 C. (280 grams) all-purpose flour

 

In the bowl of a food processor, combine the tea, sugar, butter, and grapefruit zest and process until smooth. Scrape down the sides of the bowl, add the egg yolks, and process until combined. Scrape down the sides and bottom of the bowl again, add the flour, and pulse until just combined and the dough forms into clumps. Dump the dough onto a lightly floured workspace and bring it together, patting it into a square. Divide the square in half and roll each portion of dough into even 2-inch-wide logs. Wrap each tightly in plastic wrap, smoothing out the log and flattening the ends. Chill for at least 4 hours and up to one day. (The logs may also be frozen at this point for up to 4 months—just defrost in the refrigerator before slicing and baking.) When ready to bake the cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside. Remove one log from the refrigerator and unwrap. Use a sharp knife to cut it into generous 1/3-inch-thick slices, place on the prepared baking sheet, and bake until the edges are light golden brown, about 12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes before removing and placing them on a cooling rack. Repeat with the remaining dough. Notes: The tea in tea bags is much more finely ground than loose tea. If you use loose tea leaves here, pulse them in the food processor a few extra times to create a finer texture. Also, while the color of pink grapefruit is very pretty in these cookies, you can substitute yellow grapefruit.

Glaze:

1 cup confectioners’ sugar
2 teaspoons pink grapefruit zest
Pinch of kosher salt
2–4 tablespoons freshly squeezed pink grapefruit juice

While the cookies are cooling, prepare the glaze. In a bowl, combine the confectioners’ sugar, grapefruit zest, and salt. Add the grapefruit juice a tablespoon at a time until you have a thin glaze, whisking until smooth. Dip one cookie at a time into the glaze, flip it up, and give it a shake or two to ensure the glaze evenly coats the top of the cookie. Return cookies to the cooling rack and allow the glaze to set before serving. Store cookies in an airtight container for up to 3 days.

Yield: 30 cookies

 

Servings: 30
Serving Size: 1 cookie

Calories: 127
Fat: 7 g
Fiber: 0 g
Protein: 1 g

Honey Ginger Bok-choy Salad

Honey Ginger Bok-choy Salad

Honey Ginger Bok-choy Salad

 

1 bunch Swiss chard

1 lb. bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)

1 bunch peppergrass (sub arugula, watercress or radish sprouts)

3 radishes

4 tomatillos

2 scallions

pinch of shaved parmesan cheese (garnish)

pinch of sunflower seeds (garnish)

 

Roasted Garlic, about half a head

1/2 C. sesame oil

1/2 C. rice vinegar

3 T. honey

juice of 1 lemon

nub of ginger (finely chopped)

salt to taste

 

First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature.  While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl. Dice tomatillos and thinly slice radishes, set aside. Once your garlic is roasted and cooled to room temperature, add to mixing bowl. Peel and finely chop nub of ginger, add to mixing bowl. With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender) Toss salad with dressing so evenly covered. Put in serving dishes top with radish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!

Black Garlic Butter

Black Garlic Butter

Black Garlic ButterBlack Garlic Butter

 

1 bulb of black garlic peeled

8 oz. butter unsalted, softened

 

Using a rubber spatula or a hand mixer combine garlic and butter until thoroughly and evenly mixed. Line a small bowl with plastic wrap. Transfer the butter mixture into it, pushing it down and spreading it evenly. Wrap the butter with the rest of the plastic wrap and refrigerate for 2 hours or until ready to serve.

 

Servings: 17
Serving Size: 1 T.

Calories: 102
Fat: 11 g
Fiber: 0 g
Protein: 0 g

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

 

1 lb red potatoes – diced into 1/2″ pieces

1/2 a yellow onion – large dice

1 T. olive oil

1/2 tsp. kosher salt

1/8 tsp. smoked paprika

4 large eggs

1 cup cottage cheese

1 tsp. onion powder

1 cup shredded sharp cheddar cheese

2 T. finely diced chives

 

Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes. While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.  After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.

 

Servings: 6
Serving Size: 2 bakes

Calories: 241
Fat: 13 g
Fiber: 2 g
Protein: 14 g

Lemon Blueberry Muffins with Olive Oil

Lemon Blueberry Muffins with Olive Oil

Lemon Blueberry Muffins with Olive Oil

 

1 C. blueberries

2 tsp. all-purpose flour

1 C. all-purpose flour

½ C. whole wheat flour

2 tsp. baking powder

½ tsp. salt

⅓ C. extra virgin olive oil

½ C. granulated sugar

¼ C. lemon juice

Grated zest from 1 lemon

¼ tsp. vanilla extract

¼ C. yogurt

2 eggs large

 

Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan. In a small bowl mix together the blueberries and 2 tsp. flour. Set aside. In a medium bowl whisk together 1 C. all-purpose flour, whole wheat flour, baking powder and salt. Set aside. Using a stand mixer, whisk and cream the olive oil and sugar until light and fluffy. Add lemon juice, lemon zest, vanilla and yogurt. Beat until combined. Add eggs, one at a time, beating well after each addition. Combine flour mixture into the batter. Gently fold in blueberry mixture by hand. Divide batter evenly into the prepared muffin pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

 

Servings: 12
Serving Size: 1 muffin

Calories: 166
Fat: 7 g
Fiber: 1 g
Protein: 3 g

Charred Brussels Sprouts with Warm Honey Glaze

Charred Brussels Sprouts with Warm Honey Glaze

Charred Brussels Sprouts with Warm Honey Glaze

 

1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1tsp. finely grated lemon zest

 

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

 

Servings: 6
Serving Size: 1/6 of recipe

Calories: 226
Fat: 15 g
Fiber: 5 g
Protein: 4 g

Blackberry Scones with Olive Oil

Blackberry Scones with Olive Oil

Blackberry Scones with Olive OilBlackberry Scones with Olive Oil

 

4 oz. blackberries fresh

1 T. balsamic vinegar red

3 tsp. granulated sugar divided

2 C. all purpose flour

¼ C. granulated sugar

1 T. baking powder

⅛ tsp. salt

⅓ C. extra virgin olive oil

¼ C. yogurt plain Greek

¼ C. milk low-fat

1 egg large

 

Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together blackberries, balsamic and sugar. Set aside. In a medium-sized bowl whisk together flour, 2 tsp. sugar, baking powder and salt. Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together yogurt, milk and egg. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Pour balsamic berries (and juice) over half of the dough and gently press in. Fold the empty half of the dough over the berries, pressing the two layers together. Pour and press remaining berries over the top of the dough. Cut dough into 8-10 even pieces. Sprinkle remaining 1 tsp. sugar over the scones. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

 

Servings: 8
Serving Size: 1 scone

Calories: 250
Fat: 10 g
Fiber: 2 g
Protein: 5 g

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

 

6 large eggs

½ cup skim milk

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. black pepper

4 oz shredded 50% reduced fat sharp cheddar cheese

4 oz thinly sliced deli ham, chopped into small pieces

 

Pre-heat your oven to 375. Mist a 9×13 baking dish with cooking spray. Break the eggs into a blender and add the milk, flour, salt, and pepper. Run the blender until the mixture is smooth. Pour the mixture into an even layer in the prepared baking dish. Place the dish in the heated oven and bake for 12-15 minutes until the eggs are set with no runny spots. Sprinkle the shredded cheddar evenly over the surface of the egg bake and top with the pieces of deli ham. Return the dish to the oven for a minute to warm the filling. Remove from the oven and let sit for 3-5 minutes until cool enough to handle. Run a spatula around the outside edge of the omelet to release the edges. Start with a short side and tightly roll the omelet up over the filling until it reaches the other side. Transfer the rolled omelet to a cutting board or serving platter, seam side down. Use a sharp knife to slice the omelet roll into twelve ¾” slices. Serve warm.

 

Servings: 4
Serving Size: 1 slice (1/4 of roll)

Calories: 245
Fat: 13 g
Fiber: 0 g
Protein: 23 g

Blood Orange Flavored Vinegar

Blood Orange Flavored Vinegar

Blood Orange Flavored VinegarBlood Orange Flavored Vinegar

 

3 blood oranges peeled and sliced

12 oz. white balsamic vinegar

 

In a small non-reactive saucepan warm orange slices and vinegar over medium heat. Cook gently until vinegar slightly thickens, about 20 minutes. Remove from heat and bring to room temperature. Carefully transfer fruit and vinegar to a sanitized 16-oz. jar. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar. Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too. Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 tsp. of granulated sugar. TO STORE: Homemade infused vinegars can last for several months, once the fruit is strained out. Keep it in a cool place, even the refrigerator for 3-4 months. When the color starts to brown, then it is time to throw it out

 

Servings: 24
Serving Size: 1 T.

Calories: 20
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Sun Ray Smoothie

Sun Ray Smoothie

Sun Ray Smoothie

 

½ cup Greek yogurt

½ cup orange juice

¼ cup passion fruit purée

1 ripe banana

1 T. flax seeds

1 in piece of ginger, peeled and grated

½ tsp. ground turmeric

½ cup ice

 

In a blender, combine the yogurt, orange juice, passion fruit purée, banana, flax seeds, ginger, turmeric, and ice and blend on high until smooth. Now, get out there and take on the day!

 

Servings: 1
Serving Size: 1 smoothie

Calories: 390
Fat: 11 g
Fiber: 7 g
Protein: 16 g

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

Easy Roasted Cabbage with Amazing Onion Dijon SauceEasy Roasted Cabbage with Amazing Onion Dijon Sauce

 

1/2 medium green cabbage, about 1½ lb.

1 T. olive oil or garlic infused olive oil

salt and pepper

Sauce*:

3 T. butter or margarine to be dairy free

2 T. minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving)

1 T. Dijon mustard, or to taste

1/2 tsp. minced garlic (can use 1/4 tsp. dried, granulated garlic)

1/8 tsp. each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. (TIP: dark brown edges are some of the best, crispy parts so don’t be afraid of browning!) Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (Alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again well* and drizzle over wedges. Sprinkle with chives or parsley, if desired.

 

Servings: 4
Serving Size: 1 wedge with sauce

Calories: 155
Fat: 12 g
Fiber: 4 g
Protein: 2 g

Zucchini Corn Fritters

Zucchini Corn Fritters

Zucchini Corn Fritters

 

3 cups packed shredded zucchini

1 cup corn kernels

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

½ cup all-purpose flour

3 ounces shredded 2% Milk Mozzarella Cheese

1 ounce Parmesan cheese, finely shredded

2 T. olive oil

 

Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm

 

Servings: 4
Serving Size: 1/4 of fritters

Calories: 295
Fat: 16 g
Fiber: 2 g
Protein: 15 g

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey DrizzleHarissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

 

2 slices whole grain bread, toasted

1 T. Harissa (use more or less depending on how spicy you like it)

1/2 an avocado

pinch of salt and pepper

1 T. oil-packed sun-dried tomatoes chopped or sliced

2 oz. goat cheese crumbled

1 tsp. honey

1 tsp. fresh lemon zest

1 egg cooked, using your desired method.

 

Preheat the broiler to high. Add the avocado to a small bowl with a pinch of salt and pepper and lightly mash using a fork. Place the toast on a baking sheet and spread with a little bit of Harissa on both pieces. Be careful, this stuff is spicy and you can always add more if needed later. Next evenly spread the mashed avocado over the Harissa. Top that with the sun-dried tomatoes and a good sprinkle of crumbled goat cheese. I go pretty heavy on the goat cheese. Set aside. Cook your eggs to your liking. Normally I fry mine and leave the yolks just a little runny, but any way you like your eggs will work! About 1 or 2 minutes before your eggs are done pop the toast under the broiler to get them all toasty and warm (WATCH CLOSE!!!). Remove the toast and then drizzle with a little honey. When the eggs are ready, top each piece of toast with an egg. Zest some fresh lemon over top, sprinkle with salt and pepper. EAT.

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

 

12 oz uncooked trimmed green beans

1 T. olive oil

1 ½ T. balsamic vinegar

2 large garlic cloves, finely grated

¼ tsp. red pepper flakes

¼ tsp. salt

 

Place all of the ingredients into a mixing bowl and stir to coat. Use your fingers to separate the grated garlic and massage it into the green beans. Transfer the coated green beans to the basket of your air fryer, spread into an even layer, and drizzle any remaining coating on top of the beans. Set the air fryer to 375/380 degrees Fahrenheit (mine only goes by tens so I did 380) and cook for 10-14 minutes until cooked to your preference. Check the taste and add more salt if desired.

 

Servings: 4
Serving Size: about 3/4 C.

Calories: 64
Fat: 4 g
Fiber: 2 g
Protein: 2 g