Shredded Cabbage Salad

Shredded Cabbage Salad

Shredded Cabbage Salad

 

1 lb green cabbage, finely shredded

3 T. olive oil

¼ cup white wine vinegar

1 T. dried oregano

1 tsp freshly ground black pepper

1 tsp salt

 

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

Winter Toast

Winter Toast

Tahini + Banana + Cardamom + Honey

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

 

Labneh + Banadurah Harrah (Lebanese Salsa)

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

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese

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

 

Cilantro + Feta + Olive Oil + Sliced Red Onions

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

 

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

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

 

 

Crumbly Cheese + Caraway + Green Onions + Cucumber

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

Everything but the Bagel Omelet

Everything but the Bagel Omelet

Everything but the Bagel Omelet

 

½ tsp. unsalted butter

2 large eggs

1 tsp. bagel seasoning

1 oz. cooked bacon, chopped

2 oz. deli turkey, chopped

2 tsp. sun-dried tomatoes, chopped

2 T. cream cheese

 

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

Creamed Green Cabbage

Creamed Green Cabbage

Creamed Green Cabbage

 

1½ lbs green cabbage

2 oz. butter

1¼ cups heavy whipping cream

salt and pepper, to taste

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

1 T. lemon zest

 

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

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

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

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

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

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

 

½ cup olive oil

1 (4 oz.) white onion, minced

2 garlic cloves, minced

2 fresh jalapeños, minced

2 cups (1 lb) crushed tomatoes

2 tsp salt, or to taste

1 tsp pepper, or to taste

8 eggs

½ cup shredded queso fresco

4 T. fresh cilantro, chopped

1 (7 oz.) avocado, sliced

 

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

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

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

A Brothy Bean Dinner

A Brothy Bean Dinner

A Brothy Bean Dinner

 

3 T. extra-virgin olive oil, divided

1 T. unsalted butter

1 shallots, thinly sliced

2 garlic cloves, thinly sliced

1 jalapeño, seeded, finely chopped

½ tsp. kosher salt

½ tsp. cumin

¼ tsp. pepper

1/2 cup dry white wine

1 ½ cup vegetable broth

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

1 cup lightly packed fresh spinach

¼ cup parsley, leaves and tender stems, roughly chopped

1 T. lemon juice

Thickly sliced sourdough bread

½ cup Parmesan cheese

¼ cup chives, thinly sliced

 

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

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

 

3½ pounds tomatoes, halved

4 T. olive oil, divided

2 large onion, quartered

1 head garlic, trimmed ½ inch from the top

3 sprigs thyme

1 tsp. kosher salt

½ tsp. pepper

½ tsp. smoked paprika

¼ tsp. red pepper flakes

1–1 ½ cups vegetable broth

½ cup basil leaves

½ cup heavy cream

6 slices baguette

1 cup shredded sharp cheddar or gruyere

 

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

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

 

4 slices sourdough or country style bread

Onion jam

4 slices prosciutto

½ apple (or pear), thinly sliced

¾ cup white cheddar, coarsely grated

½ cup gouda, coarsely grated

2 T. butter

2 T. olive oil

1½ T. fresh sage, roughly chopped

 

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

Tahini-Cherry Swirl Smoothie

Tahini-Cherry Swirl Smoothie

Tahini-Cherry Swirl Smoothie

 

1½ cups ice

½ cup plain yogurt

½ cup milk of choice

¼ cup tahini

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

2 tsp. maple syrup

¼ tsp. vanilla extract

Pinch of kosher salt

 

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

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

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

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

 

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

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

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

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

 

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

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

 

1 16-ounce container whole-milk ricotta

½ tsp. kosher salt

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

2 T. jam

2 slices sourdough

Flaky sea salt

 

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

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

 

1½ sticks (12 T.) salted butter

1 12-ounce bag marshmallows

1 12-ounce box rice cereal

1 tsp. vanilla extract

Flaky sea salt

 

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

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

Blackberry-Lemon Icebox Cake

 

2½ cups blackberries, divided

¾ cup granulated sugar

2 tsp. lemon zest

3 T. lemon juice

 

8 ounces mascarpone

½ cup powdered sugar

Zest of 1 lemon

¼ cup lemon juice

2 cups heavy whipping cream

16–18 graham crackers

 

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

Oreo Dump Cake

Oreo Dump Cake

Oreo Dump Cake

 

24 Oreo cookies, divided

1 can sweetened condensed milk

1 tub whipped topping (Cool Whip), thawed

1 box chocolate fudge cake mix

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

 

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

Maple Bacon Crack

Maple Bacon Crack

Maple Bacon Crack

 

8 -10 slices bacon, chopped

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

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

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

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

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

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

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

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

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

 

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

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

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

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

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

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

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

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

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

 

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

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

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

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

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

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

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

 

2 pounds rutabaga peeled and cut into one-inch chunks

1 tsp. salt

2 1/2 T. butter

2 T. cooking water

1/3 cup heavy cream or whole milk

TOMATOES:

1/4 cup high quality extra virgin olive oil

2 cloves garlic chopped

1 14.5 ounce can Muir Glen organic diced tomatoes

1 tsp. dried parsley

1/4 tsp. salt

 

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

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

 

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

1 5.4 ounce can unsweetened coconut cream

1/3 cup + 1 T. powdered sugar

2 T. fresh lemon juice

1 tsp. vanilla bean paste

1/4 tsp. sea salt

1 ripe mango flesh scooped out

 

40 grams 1/2 cup almond flour

85 grams soft pitted dates

50 grams 1/2 cup old fashioned oats

1 1/2 T. melted coconut oil

1/4 tsp. sea salt

 

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

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

 

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

1/3 Cup Full Fat Ricotta Cheese

2 T. Parmesan Cheese, Grated

2 T. Asiago Cheese, Grated

6 Large Basil Leaves, Minced

⅓ Cup All Purpose Flour

½ Tsp. Baking Powder

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

Frying Oil of Choice (I used a vegetable oil)

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

 

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

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

 

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

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

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

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

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

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

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

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

 

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

2 eggs

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

1 tsp. sugar

Pinch of salt

¼ cup seltzer water

2 T. butter

Fresh fruit for filling

Maple syrup

Confectioner’s sugar for dusting

 

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

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Easy Pizza Bake

Easy Pizza Bake

Easy Pizza Bake

 

1 (16-oz) pkg ground pork sausage

2 (7.5-oz) cans refrigerated biscuits

1 (15-oz) can pizza sauce

1 (8-oz) pkg shredded mozzarella cheese

1 (3.5-oz) pkg pepperoni

 

Preheat oven to 375°F. Cook sausage in a large skillet over medium heat until browned and crumbly; drain and transfer to a large bowl. Cut each biscuit into 8 pieces; add to sausage. Stir in pizza sauce and 1 cup cheese. Spoon into a lightly greased 13- x 9-inch baking dish. Top with 1 cup cheese and pepperoni. Bake 30 to 35 minutes or until golden brown and biscuits are done.

Mango Lime Butter

Mango Lime Butter

Mango Lime Butter

 

3 pounds/1.4 kg ripe mango, peeled, pitted, and diced (Ataulfo)

1 cup/340 g honey

¼ cup/60 ml bottled lime juice

1 tsp. lime zest

 

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon. Remove the pot from the heat and purée the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango purée down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen. When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 12. The mango butter has finished cooking when it doesn’t look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third. Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

 

2 1/2 cups shredded cooked chicken

1 cup salsa

1 ounce taco seasoning

12 hard taco shells

1 1/2 cups Mexican blend cheese

1 cup sour cream

2 avocados diced, optional topping

2 tomatoes diced, optional topping

15 ounces black beans optional topping

2.25 ounce sliced black olives optional topping

2 cups shredded lettuce optional topping

 

Preheat oven to 400 degrees. In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over. Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here. Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese. Bake for 10 minutes or until cheese has completely melted and chicken is heated through. Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Birria Tacos

Birria Tacos

Birria Tacos

 

2 pounds boneless chuck

1 pound oxtail or short ribs

1 teaspoon neutral oil, (avocado or vegetable oil)

SAUCE:

7 ancho chiles, (ends trimmed and de-seeded)

7 guajillo chiles, (ends trimmed and de-seeded)

3 chiles de arbol, (ends trimmed and de-seeded)

1 white onion, (peeled and halved)

6 garlic cloves, (peeled)

4 roma tomatoes

1 tablespoon black peppercorns

1 teaspoon dried Mexican oregano

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon ground cloves

1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)

3 bay leaves

1 teaspoon apple cider vinegar

3 cups beef broth or water, (divided)

TACOS:

1/4 cup minced cilantro

1/4 white onion, (minced)

Juice from 1 lime

Kosher salt

Corn tortillas

3 ounces Oaxacan cheese, (or mozzarella)

 

Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl. SAUCE: Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches. Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt). *Note: I have a high-powered blender and it resulted in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional! TO BRAISE THE MEAT: Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender. TO ASSEMBLE THE TACOS: Mix together the cilantro, white onion, lime and salt. Remove the meat from the sauce and shred using two forks. Ladle the broth into a bowl and add a handful of diced cilantro. Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

 

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

 

Bring a medium pot of water to a rolling boil.  While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

 

4 (6 oz) skinless salmon fillets

3 T. olive oil, plus more for grill

2 tsp lime zest

3 T. fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

 

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (1/2 large)

1/4 cup chopped fresh cilantro

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T. fresh lime juice

1 T. olive oil

1 T. Coconut Water

Salt and pepper, to taste

 

For the salmon: In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Grill salmon about 3 minutes per side or until just cooked through. For the coconut rice: While salmon is marinating, prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil. Cover and simmer until liquid has been absorbed, about 20 minutes. Fluff with a fork, then let rest 5 minutes. For the mango avocado salsa: While the salmon is grilling, prepare salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice topped with avocado mango salsa.

Capuliata

Capuliata

Capuliata

 

Find yourself some sun-dried tomatoes. My most recent batch of capuliata came from 8 1/2 ounces of sun-dried tomatoes (240 grams). Put them in a food processor and pulse them until they are finely chopped. According to taste, add a healthy pinch of dried oregano and/or a dried chile to the processor before pulsing. Wash and dry some jam jars (I was able to fill two). Fill the jars with the chopped tomatoes. You may have to push them down a little, but do not stuff the tomatoes into the jar too hard. Pour good-quality olive oil into each jar, pausing halfway through for the oil to slither into all the nooks and crannies, until the capuliata is covered with a thin film of oil. Close the jars. Store in a cupboard for up to a year (no need to refrigerate after it’s been opened, as long as there’s always some oil on top).  But what do you do with capuliata, I can hear you asking. Well, you can use it as a crostino topping, or dollop it alongside some cured meats for an antipasto. You can use a few spoonfuls to dress pasta, along with copious amounts of chopped parsley and grated pecorino. You can spread a dollop of it on a nice crusty sandwich along with something smooth and cool to calm down the flavors, like ricotta (I’d add some arugula, too).