White Chocolate Cranberry Tart

White Chocolate Cranberry Tart

White Chocolate Cranberry Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. almonds

5 tbsp coconut oil (melted)

2 tbsp maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp agar agar

 

white chocolate layer

â…” C. coconut milk

â…“ C. cashew pulp (optional)

1 C. cashews (soaked overnight)

¾ C. cacao butter

¼ C. maple syrup

Pinch of salt

Optional: 4 tbsp vegan white chocolate

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.  In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup, coconut milk and cashew pulp. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Lemon-Garlic Lentils

Lemon-Garlic Lentils

Lemon-Garlic Lentils

 

Lentils are greedy little things, soaking up all the water and, crucially, all the flavor in the pot around them. Classically, that flavor is an herb (fresh thyme or rosemary, dried herbes de Provence), but add too much and the lentils can go from earthy to muddy.

 

1 large lemon

2¼ cups dried green, brown, or French lentils, rinsed and picked over

2 garlic cloves, gently smashed

2 tsp. kosher salt

 

Using a vegetable peeler or paring knife, cut 2 long strips of peel from the lemon, avoiding the white pith. (Reserve the rest of the lemon for another use) In a medium saucepan, combine the lentils, lemon strips, smashed garlic cloves, and salt. Pour in enough water to cover the lentils by 3 inches. Bring the water to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook until the lentils are tender, about 20 minutes. Drain the lentils and let cool in the colander. Remove and discard the garlic and lemon peels before serving.

Quick-Pickled Stems

Quick-Pickled Stems

Quick-Pickled Stems

8 to 12 stems from braising greens, cut into 1-inch pieces

1 clove garlic

½ tsp. coriander or mustard seed

½ C. apple cider or white wine vinegar

½ C. water

1 ½ tsp. salt

 

Pack the trimmed stems into a clean pint jar. Add the garlic and coriander or mustard seed. In a small saucepan set over high heat, combine the vinegar, water, and salt. Bring to a boil and stir to dissolve the salt. Pour the brine over the stems. Cover the jar and let cool to room temperature. Tighten the lid and refrigerate for at least 2 days before eating. They’ll keep in the fridge for about 3 weeks.

 

Quick Uses for  Leftover Chicken

Quick Uses for  Leftover Chicken

Quick Uses for  Leftover Chicken

 

  1. QUICK COCONUT CURRY Simmer a can of coconut milk with grated fresh ginger and finely chopped garlic until it has thickened and slightly reduced. Stir in a few handfuls of shredded chicken, get everything warm, and serve over basmati rice with fresh cilantro.

 

  1. GREEN SALSA TACOS Warm shredded chicken with some store-bought salsa, and pile into tortillas with shredded cabbage, sliced avocado, and hot sauce.

 

  1. GREEN CHICKEN SALAD In a large bowl, toss the shredded chicken with a few spoonfuls of Roasted Garlic–Herb Sauce (here). Stir in whatever you’ve got in the fridge—sliced radishes and/or celery, chopped fennel, arugula or other soft salad greens, more fresh herbs, crumbled feta or other soft cheese, sliced tomatoes, maybe a little yogurt or mayo to make it creamy—and eat it on thick pieces of toast.

 

  1. CHICKEN STIR-FRY In a large skillet, heat the cooked chicken with a little soy sauce, toasted sesame oil, finely chopped garlic, and grated fresh ginger. Add some quick-cooking vegetables like thinly sliced bell peppers and/or onions, sliced mushrooms, baby bok choy, or chopped greens (kale, escarole, chard) and cook, tossing, until the vegetables are where you want them.

 

  1. CHICKEN SOUP All it takes is some chicken broth, some noodles or rice, and maybe a sliced carrot or two. Add the shredded chicken, warm it through, and serve with lemon wedges.

 

  1. CHICKEN QUESADILLA: Mix shredded chicken with shredded cheese, sour cream or cream cheese, garlic powder and cilantro. Spread some mixture on a flour tortilla and cook in a dry skillet 2-3 minutes per side until crispy and filling is warm and the cheese melting.  You can do this by using only one tortilla and filling half to it and folding it in half or r by laying one tortilla flat on the pan and filling the entire tortilla and then covering with another tortilla. Serve with a sauce for dipping.

 

  1. BBQ CHICKEN SWEET POTATOES: Mix chicken with BBQ sauce and minced garlic.  Split warm cooked sweet potatoes and add filling.  Top with shredded cheese, thinly sliced red onion and thinly sliced jalapeno.  Bake 15 minutes until filling is warmed and cheese melted.  Drizzle with extra BBQ if desired.
Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

 

Greek Marinated Olives

1/2 C. extra-virgin olive oil

6 garlic cloves

4 bay leaves

2 sprigs fresh thyme

1/2 tsp. dried fennel seeds

Zest of 1 lemon, peeled in strips with a vegetable peeler

2 C. mixed olives (I like kalamata and green olives)

Crushed red pepper flakes

 

1 large egg, beaten

1/3 C. panko bread crumbs

1 (10- to 12-ounce) block feta cheese

2 T. extra-virgin olive oil

2 sprigs fresh thyme

Freshly ground black pepper

Crushed red pepper flakes

Grilled naan, heirloom tomatoes, and fresh basil leaves, for serving

 

Marinate the olives. In a small saucepan, combine the olive oil, garlic, bay leaves, thyme, and fennel. Bring the oil to a simmer over medium-low heat, then reduce the heat to low. Simmer, stirring occasionally, for about 10 minutes, until fragrant. Remove the pan from the heat. Stir in the lemon zest and olives. Season with red pepper flakes. (The olives can be prepared up to 1 week in advance and stored in a glass jar in the fridge.) Make the feta. Pour the beaten egg into a shallow medium bowl. Put the panko in a separate shallow medium bowl. Dip the block of feta in the egg, coating all sides completely, then remove and allow any excess egg to drip off. Place the block of feta in the panko, pressing the crumbs gently to adhere. In a medium skillet, heat the olive oil over medium. When it shimmers, add the feta and cook for 2 to 3 minutes on each side, or until golden. Transfer the feta to a serving platter and garnish with fresh thyme, black pepper, and red pepper flakes. Serve warm, with the marinated olives, naan, and tomatoes alongside.

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

 

4 green plantains

1 cup vegetable or canola oil, or as needed

2 cups water

4 cloves garlic, minced

1 T. kosher salt, plus more to top

Juice of 1 lime

Mojo Verde or other sauces, to serve (optional)

 

Cut the ends off of each plantain and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the tostones. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains. Cut the plantains into pieces, about 1″ thick. Fill a large, heavy-bottomed skillet about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just slightly. Meanwhile, in a large bowl, combine the water, garlic, kosher salt, and lime juice. Set aside. Add the plantain slices to the oil. The oil should be just warm enough that it begins to lightly bubble shortly after adding the plantains but should not bubble vigorously. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer to a paper towel lined plate. Using the bottom of a glass, plate, or can, gently flatten each fried plantain piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart. Dip the flattened plantain coin in the garlic-lime water. Let it sit for about 10 seconds, then remove from the water and gently pat dry with a paper towel. Repeat with remaining fried plantains. When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1 minute per side. Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt. Serve with Mojo Verde or other sauces, if desired.

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

 

1/2 cup (50g) shredded Parmesan, divided

1/4 cup (30g) shredded cheddar cheese, divided

1/4 cup (28g) shredded provolone or gruyere, divided

2 T. (28 g) grass fed butter or ghee (plus more as needed)

1 cup (70g) thinly sliced or chopped mushrooms

2 cups (60g) pre-washed fresh spinach, coarsely chopped

5 large eggs

1/2 cup (120ml) heavy cream

1/4 cup (60g) cream cheese, softened

1 tsp. sea salt

1 tsp. granulated garlic

7 slices crispy cooked bacon, crumbled

zest of one lemon

1/4 cup (15g) finely chopped fresh Italian parsley

1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside

 

Add the butter to Instant Pot and press “sauté “. Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the “keep warm/cancel” button. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.   Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the ‘manual’ button and set timer for 25 minutes. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt “quick release” the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.  Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.  Allow quiche to rest for 15 minutes.  Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

 

6-8 Jumbo Scallops

8 oz. Mushrooms; thinly sliced

2 Shallots; finely diced

6 Cloves garlic; minced

5 T. Butter

1/8 Tsp. Nutmeg

1 C. Heavy Whipping Cream

2 T. Lemon Juice

3 T. Brandy

1/3 C. Chicken or Veggie Broth

Salt and Pepper to taste

 

Pat scallops dry with paper towels; salt and pepper both sides. Melt 3 Tbsp. of butter in a skillet on Medium/High Heat. Add 2 cloves of garlic. Sauté until fragment. Add scallops; cook for 3-4 minutes per side until tops are golden brown. Swirl in lemon juice during last 1 minute of cooking time. Remove from heat, place scallops on a separate plate. Wipe out skillet. Melt 2 Tbsp. of butter on Medium/High Heat. Add 4 cloves of garlic and shallots; sauté for around 1 minute until fragrant. Add mushrooms, continue cooking for around 3 minutes until softened. Salt and Pepper to taste. Add cream, brandy, broth and nutmeg. Salt and Pepper to taste. Continue cooking and stirring until sauce thickens; around 4 minutes. Remove from heat and serve warm sauce over scallops.

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

 

2 T. extra-virgin olive oil

4 garlic cloves, smashed or thinly sliced

½ tsp. cumin seeds (optional)

3 cups cooked pinto beans or white beans; or canned beans, rinsed and drained

1¼ to 1½ cups chicken or vegetable broth

½ tsp. fine sea salt

Freshly ground black pepper

4 large eggs

 

Extra-virgin olive oil Chopped fresh mint

Flaky sea salt, such as Maldon

Freshly ground black pepper

Garlicky Pistou, optional

Perfect Toast , optional

 

Place the olive oil, garlic, and cumin seeds in the inner pot of a pressure cooker and set to the Sauté function. Cook about 1 minute, or until fragrant. Add the beans, broth, salt, and some pepper and continue on the Sauté setting to soften the beans until the mixture is saucy, stirring the beans occasionally to release their starches and thicken the sauce, about 4 minutes. Crack the eggs into the beans and cook on the Sauté setting until the whites are just starting to set, 1 to 2 minutes. Cover the pot (don’t lock), turn off the heat, and let the eggs continue to cook until the whites are fully set and the yolks are soft and creamy, 3 to 4 minutes more, depending on how firm you like your yolks.  Open the lid and spoon the beans and eggs into shallow bowls or serve over toast, drizzled with some olive oil and sprinkled with the mint, salt and pepper.  Serve with a dollop of pistou, if desired.

 

 

Garlicky Pistou

 

The foundation of a perfect pistou is fresh basil, garlic, olive oil, salt, and grating cheese (often parmesan), the last added for body and a perfect salty-umami finish. Use whatever fine grating cheese you have on hand: parmesan, pecorino, or aged Manchego all work, as does a nutty, semi-firm cheese like Gruyere. You can make the pistou loose and shaggy, like a gremolata, but for most soups I love it blended to a creamy green paste in a food processor. Try also stirring the pistou into creamy soups,

 

1 large bunch basil (about 2 packed cups)

¼ cup grated parmesan cheese (2 ounces)

3 garlic cloves

4 T. extra-virgin olive oil

½ tsp. fine sea salt

1 to 3 tsp. hot water

 

Combine the basil, cheese, garlic, olive oil, and salt in a small food processor or a blender and pulse to roughly chop. Add the hot water, 1 tsp. at a time, to get the blade moving, and blend to make a smooth paste. You want it a touch runnier than a pesto but thick enough to easily dollop with a spoon. Refrigerate the pistou for up to 5 days in an airtight container, covered with a thin layer of olive oil to maintain the green color.

 

 

 

Perfect Toast

 

There’s something otherworldly about a slice of sourdough bread that’s been skillet-toasted in butter and olive oil (yes, both, the butter sizzles and seeps into the bread, while the oil, which can handle higher heat, helps the edges brown).  For every 2 to 3 pieces of toast, heat 1 T. each butter and extra-virgin olive oil in a large cast-iron skillet set over medium-high heat (have extra butter and oil handy for toasting the other side – how much you need depends on the bread and how buttery you like your toast). Add thick slices of sourdough, whole wheat, or baguette, and cook until toasted and golden, and the bread is starting to soak up the fat, about 3 minutes.  Flip, adding another T. each butter and oil, and cook until edges are golden but interior is still soft, 2 minutes more.

Parmesan Crusted Halibut

Parmesan Crusted Halibut

Parmesan Crusted Halibut

1/2 cup flour
2 large eggs
2 T. water
2 cups Panko breadcrumbs (Fresh made breadcrumbs are nice too)
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 T. olive oil

 

Preheat oven to 450°F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine breadcrumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Sauté the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.

Instant Pot Lemon Caper Chicken

Instant Pot Lemon Caper Chicken

Instant Pot Lemon Caper Chicken

 

1 T. olive oil

1.5 – 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 cup reduced-sodium chicken stock (see note)

1/4 cup fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil

1 jar (4 oz) capers, drained

 

Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes. Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

 

8 T. unsalted butter, divided

6 large shallots, minced

2 cloves garlic, minced

½ tsp. ground nutmeg

2 pounds white button mushrooms, washed, dried, and thinly sliced

7 cups chicken broth

1/3 cup dry sherry

1 cup heavy cream

2 tsp. lemon juice

Fine sea salt

Freshly ground black pepper

8 ounces shiitake mushrooms, cleaned, stems removed, and thinly sliced

 

Melt 6 T. butter in a large soup pot over medium-low heat. Add shallots and sauté, stirring frequently, for 4 minutes. Stir in garlic and nutmeg and cook for 1 minute. Increase heat to medium, add sliced button mushrooms, and cook, stirring occasionally, for 20 minutes. Pour the chicken broth into the mushroom mixture and simmer for another 15 to 20 minutes. Puree the soup in batches in a blender until smooth. Return the soup to the pot and bring to a simmer over low heat. Stir in the sherry, cream, and lemon juice. Season to taste with salt and pepper. Meanwhile, heat remaining 2 T. butter in a medium skillet over low heat. When foam subsides, add the shiitake mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, for about 10 minutes. Uncover and continue to cook, until the liquid from the mushrooms has evaporated and the mushrooms have browned. Serve in soup bowls, garnishing each serving with the sauteed shiitake mushrooms.

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

 

4 C. rhubarb, 1/4-inch dice

10 dried kalamata figs, thinly sliced

1 lemon, julienned

2 C. sugar

 

First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice. In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature. Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!

Meyer Lemon Marmalade

Meyer Lemon Marmalade

Meyer Lemon Marmalade

 

6 Meyer lemons {1 1/2 pounds}

4 cups water

4 cups sugar

 

Cut the lemons crosswise and remove seeds. Place the seeds in a cheesecloth bag, or tea infuser and set aside. Quarter each lemon half and thinly slice the lemons into strips. Place the lemons, 4 cups of water and the bag/infuser of seeds in a nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Once the mixture has sat for 24 hours, bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. When you are ready to make the marmalade, {after the lemon mixture has sat for 24 hours}, discard the lemon seeds and bring the lemon mixture to a boil over medium heat. Reduce the heat, and simmer, uncovered, until your mixture is reduced to about 4 cups {about 45 minutes to an hour}. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a tsp. of mixture dropped on a cold plate gels, about 15 minutes. Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {5} 1/2 pints.

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

 

2 pounds cremini mushrooms, trimmed and sliced thin

½ ounce dried porcini mushrooms, rinsed and minced

3 garlic cloves, minced

3 T. extra-virgin olive oil, divided, plus extra for drizzling

2 tsp. minced fresh thyme or ½ tsp. dried

½ tsp. table salt

6 cups vegetable or chicken broth, plus extra as needed

1½ cups wheat berries

½ cup dry Madeira or sherry, divided

6 ounces (6 cups) baby spinach

Grated Parmesan cheese

 

Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high.  Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.

Peaches with Lemon & Saffron

Peaches with Lemon & Saffron

Peaches with Lemon & Saffron

 

4 Peaches

1 Lemon

2 oz Butter

1 pinch Saffron

2 T. Agave

4 T. EVOO

2 oz Almonds

Vanilla Ice Cream for serving

 

​Melt the butter in a large sauté pan over low heat and add 6 segments of each stoned peach with its skin into the pan alongside 6 segments of the lemon with the seeds removed. Place the Saffron thread in a small bowl of water until the color has diffused throughout. Once the thread has diffused, place the mixture into the sauté pan along with the agave syrup.  Cover the pan and let simmer gently for 20 – 30 mins, do not move around in order to preserve the skin of the peaches. When the fruit is tender but still holding form, remove from the head, and drizzle some of the EVOO along with toasted almonds.  Finally, place a scoop of vanilla ice cream on top to complement the warm dessert.

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

 

1stick butter

2 eggs

1½ cups sugar

2 cups flour

2 tsp. baking powder

1 cup milk

1 tsp. salt

1 tsp. vanilla

 

Cream butter, eggs, sugar, and salt together. Add flour, baking powder alternately with milk; beat until fluffy. Add vanilla. Put a layer (¼”) of brown sugar in cast iron skillet. Lay peach halves over brown sugar (round side up). Pour batter over and bake in oven at 350°F for 55-60 minutes. Insert toothpick to check for doneness. To remove from pan, lay a flat plate over top of baked cake and flop cake onto platter. Any kind of fruit can be used.

Easy Baked Polenta

Easy Baked Polenta

Easy Baked Polenta

 

You can use medium-grind cornmeal or polenta here.

 

8 cups water

2 cups medium-grind polenta

2 tsp. table salt

â…› tsp. pepper

4 ounces Parmesan cheese, grated (2 cups)

4 T. unsalted butter, cut into 6 pieces

 

Adjust oven rack to middle position and heat oven to 375 degrees. Combine water, polenta, salt, and pepper in 13 by 9-inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minutes.  Remove baking dish from oven. Whisk in Parmesan and butter until polenta is smooth and creamy. Serve.

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

1 pound assorted forest mushrooms

2 tsp. shallots, minced

2 tsp. garlic, minced

3 T. butter

1 T. lemon juice

3 T. dry sherry

4 tsp. white wine

1 cup heavy cream

2 1/4 cup hazelnuts, toasted and coarsely chopped.

1 cup freshly grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. black pepper

 

¾ C. lukewarm water

1 large egg. Beaten

¼ tsp. white Vinegar

2 ½ C. Bread Flour

¾ tsp. Salt

2 T. melted Butter

 

Prepare the strudel dough. Combine the water, egg. salt and vinegar mixing well. Place the flour in a mixing bowl, add half of the liquid and mix a few seconds. ADD remaining liquid and continue to mix until smooth, about I minute. Add the melted butter, mix until blended. Knead the dough slightly by hand to check for consistency. Coat with a drop of oil and place In a covered bowl. Allow the dough to sit at room temperature for 30 minutes before using. Combine 1/4 cup toasted hazelnuts and ¼ cup grated Parmesan cheese. Reserve this mixture to use in rolling the strudel. Mince the assorted mushrooms. Sauté the shallots and garlic in butter until lightly toasted. Add the mushrooms and lemon juice, continue to cook until the liquid from the mushrooms has evaporated.  ADD the white wine and sherry to the hot pan and stir into the mushrooms. ADD the cream, salt and pepper. Reduce the liquid by half and add the remaining cheese and hazelnuts. PLACE in a shallow pan to cool. STRETCH the strudel dough. Butter lightly with drawn butter. PLACE the cooled filling at one end of the dough and roll as per all strudel preparations, brushing each turn of dough with drawn butter and sprinkling with the reserved hazelnut/ Parmesan mixture. BAKE at 400* F for approximately 25 minutes. COOL slightly before slicing.

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

 

1 (3-pound) corned beef brisket, plus pickling spice packet or 1 1/2 T. pickling spice

1 medium onion, sliced

3 cloves garlic, chopped

1 (14.9 ounce) Guinness beer

1 cup beef broth

1 pound new potatoes

3 large carrots, cut into 3-inch pieces

1 head Savoy cabbage, cut into 2-inch wedges

Kosher salt and freshly ground pepper, to taste

2 T. whole grain mustard

2 T. chopped fresh parsley leaves

 

Rinse brisket with cold water and thoroughly pat dry. Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.

 

1/4 cup olive oil

4 pounds sweet onions, peeled and finely chopped (about 16 cups)

3 T. white basmati rice

1/4 cup white wine

2 cups clam juice

1 tsp. dried thyme

1/4 cup marsala wine

Salt and freshly ground black pepper

2 cups whipping cream

8 ounces tiny cooked shrimp

Fresh thyme leaves, for garnish

 

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.  Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.  To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.

Instant Pot Pork Roast

Instant Pot Pork Roast

Instant Pot Pork Roast

 

1 ½ tsp. garlic powder

1 tsp. onion powder

2 tsp. sea salt

½ tsp. pepper

Roast

2 – 3 lb. pork roast

4 T. butter divided

3 cloves garlic minced

½ yellow onion chopped

2 T. Worcestershire sauce

1 ½ c. broth any kind

4 large carrots chopped into 1’’ pieces

2 large potatoes chopped into 1’’ pieces

Gravy

¼ c. all-purpose flour

¼ c. butter

 

In a small bowl combine all dry rub spices. Rub the spice mixture all over your roast making sure it is entirely covered, set aside. If your pork roast has netting on it make sure to remove it. Turn your Instant Pot to sauté. Add 2 T. butter to the pot. When the butter is melted add onions. Sauté for 4-5 minutes and then add minced garlic and sauté an additional minute. Add the last 2 T. butter to pot and melt. Add the pork roast and sear each side for 2-3 minutes or until brown. Remove pork roast from Instant Pot. Add broth and Worcestershire sauce to pot and deglaze pot. You will want to leave it on sauté and scrape all the brown bits from the bottom of the pot to avoid getting the burn feature. Place the trivet on the bottom of the pot. Add the pork roast back into the pot on top of the trivet. Seal Instant pot and set to manual high pressure for 70 minutes. When time is done, quick release pressure. Add the carrots and potatoes to the Instant Pot. Place lid back on the pressure cooker and set to 5 minutes. When done cooking, quick release pressure, remove pork roast and veggies from the Instant Pot and cover with aluminum foil. Remove trivet and set aside. Turn the Instant Pot to sauté and add butter, melt. Slowly whisk in the flour to the gravy. Cook for 3-4 minutes or until sauce thickens to form gravy. Season with salt and pepper if desired.

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

 

1 large red bell pepper

Eight 1-inch-thick lamb rib chops (2–2½ lb.)

Fine sea salt

2 T. extra-virgin olive oil

1⁄2 cup coarsely chopped yellow onion

2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices

3 T. coarsely chopped fresh flat-leaf parsley

1⁄4 cup green olives in brine, pitted and coarsely chopped

Freshly ground black pepper

 

Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares. Sprinkle the lamb chops on both sides with a little salt. In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. To a large skillet over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

Fresh Fig and Black Forest Ham Sandwiches

Fresh Fig and Black Forest Ham Sandwiches

Fresh Fig and Black Forest Ham Sandwiches

 

1 sweet baguette, cut in half lengthwise

1/2 cup extra-virgin olive oil

4 ounces Black Forest ham, thinly sliced

8 ounces soft goat cheese

4 fresh figs, stemmed and thinly sliced lengthwise

2 T. freshly squeezed lemon juice

 

Preheat oven to 35O°F. Scoop out and discard the soft interior of the baguette halves. Brush olive oil over the cut sides of the bread. Arrange the ham evenly over the bottom half of the baguette. Spread the cheese over the ham and then top with the sliced figs. Sprinkle with lemon juice, cover with top half of the baguette, and wrap in foil, leaving a small opening at the top of the foil package. Bake until the cheese is melted and the sandwich is heated through, about 15 to 20 minutes. Cut sandwich into 4 equal pieces. Serve immediately, while still warm.

Creamy Tomato Garlic Soup

Creamy Tomato Garlic Soup

Creamy Tomato Garlic Soup

4  cups crushed or diced tomatoes (do not drain)

4 T. butter, coconut oil, or bacon grease

1/2 cup chopped onion

4 cloves of garlic, minced

3 T. flour

3 cups whole milk OR half and half

3 tsp. sucanat (or substitute 2 tsp. brown sugar)

2 T. dried basil

1 1/4 tsp. sea salt

1/4 tsp. black pepper

Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and garlic and sauté until tender. Stir in the flour and let it brown for about 2-3 minutes.  Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally. If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.) Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon Roll Cake

 

3 C. all-purpose flour

1 C. white granulated sugar

4 tsp. baking powder

2 large eggs

2 tsp. vanilla extract

1 1/2 C. milk

1/2 C. salted butter (1 stick) melted

 

3/4 C. (1 1/2 sticks) salted butter softened to room temp (1/2 C. will be lighter and still taste yum)

1 C. packed light brown sugar

2 T. flour

1 T. ground cinnamon

 

2 C. powdered sugar

5 T. milk

1 tsp. vanilla extract

 

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). While your mixer is running, slowly add the 1/2 C. melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.) Spread this batter evenly into your baking dish. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

 

2 bone-in rib-eye steaks

½ cup molasses

2 T. Dijon mustard

2 T. horseradish

1 tsp. chile powder

kosher salt and freshly ground pepper

canola oil

Remove the steaks from the fridge 30 minutes before grilling. Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together. Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min. Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min. Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.

Zucchini Garlic Bites

Zucchini Garlic Bites

Zucchini Garlic Bites

1 C. zucchini grated and drained well

1 egg

1/3 C. breadcrumbs

1/4 C. Parmesan cheese grated fine

1 clove garlic grated fine

2 T. fresh chives chopped

1 T. fresh parsley chopped

1 tsp. fresh basil chopped

1 tsp. fresh oregano chopped

pinch of salt and pepper

tomato sauce for dipping

 

Preheat oven to 400F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater. In a medium bowl, combine all of the ingredients and mix well. Shape a T. of the mixture into your hands, pat into small balls, and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce.

Makes 16 bites. Each has about 25-30 calories.

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

 

½ pound sausage,  bulk or removed from casings

Olive oil

1 medium (about 8 ounces) zucchini or summer squash, thickly grated or julienned

1 small bell pepper, julienned (color of choice or a mix)

1 large (~10-12 ounces) bunch kale, tough stems stripped away and sliced into thin strips or chopped (may mix and match dark leafy greens of choice)

Kosher or sea salt and freshly ground pepper, to taste

1-2 eggs per person, according to appetite

Optional for serving: Chopped avocado; cooked quinoa, rice, or grain of choice; freshly grated Parmesan, crumbled feta, or your favorite cheese; chopped nuts and/or seeds; crusty bread or roll

 

In a large, lightly oiled skillet (I use my 12-inch cast iron skillet), sauté the sausage over medium-high heat until beginning to brown, crumbling as you go. (Look for some nice golden color, but it doesn’t have to be cooked through yet.) Drizzle in a T. of olive oil (and a sprinkling of spice, if using – see notes), and add the zucchini and bell pepper. Spread into an even layer along with the sausage, and sear the mixture for approximately 5 minutes, stirring occasionally and spreading back out, or until cooked to your liking. (If your skillet becomes dry, add another drizzle of olive oil.) Season with a little salt and pepper, and then add the kale in batches, tossing gently to rotate the top layer down. As the kale wilts, add more until you have added it all to the pan. At this point I drizzle in another T. or so of olive oil and add another sprinkle of salt and pepper. Cook, tossing the mixture as you go, until the kale is wilted. Once the kale is tender, make an indentation for each egg, and crack an egg into each one. Cook until the eggs are set to your liking. If you prefer a firmer top, cover the pan for a minute or two or run briefly under the broiler, watching closely to avoid burning. Optionally, you could scramble the eggs into the vegetable mixture, if preferred. Remove the pan from the heat and serve as is or over optional cooked grain of choice. We often serve over quinoa and top with chopped avocado and salted pumpkin seeds. YUM!

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

Instant Pot Chicken Piccata-ish

1 T. olive oil

1.5 – 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 C. reduced-sodium chicken stock (see note)

1/4 C. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil

1 jar (4 oz) capers, drained

 

Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual for 10 minutes.  Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.

Summer Nasturtium Soup

Summer Nasturtium Soup

Summer Nasturtium Soup

 

1 head of cos/romaine lettuce

1 oz. nasturtium flowers and leaves

1 oz. butter

1 stick celery chopped

1 small onion chopped

1 clove garlic minced

1 pint vegetable or chicken stock

1 potato peeled and chopped

3 1/2 fl. oz. almond milk or other milk of choice

Salt and pepper to taste

Extra flowers and petals chopped finely to garnish

 

Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes. Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes. Whiz with a stick blender and add the milk and seasoning.

Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium red bell pepper, seeded and diced

½ medium yellow onion, diced

1 C. roughly chopped white mushrooms

1 T. extra-virgin olive oil

1½ tsp. garlic powder

1½ tsp. fine sea salt

½ tsp. ground black pepper

16 ounces gluten-free spaghetti

3 C. chicken broth or stock

1 C. sour cream

 

Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Stir in the sour cream and let sit for 5 minutes before serving.

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

Smoked Red Pepper Sauce

 

4 grilled red bell peppers, peeled, seeded and chopped

1/2 small red onion, coarsely chopped

4 cloves roasted garlic, peeled

1/4 cup red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle puree

Salt and freshly ground black pepper

1/2 cup canola oil or olive oil

 

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl. Cook’s Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

BLT Salad

BLT Salad

BLT Salad

 

Choice of Dressing:

 

3 T. mayo

4 T. sour cream

1 large garlic clove, pressed

1/4 C. finely chopped fresh chives

1/8 tsp. black pepper

1/4 tsp. sea salt, or to taste

1 to 2 T. milk, or add to desired consistency

 

or

 

½ C. Homemade Mayo or store-bought mayonnaise

1 T. avocado oil

1 tsp. reduced-sodium Worcestershire sauce

½ tsp. organic Dijon mustard

â…› tsp. fine sea salt

 

1 large head green leaf lettuce, shredded

8 strips nitrate-free bacon, cooked and crumbled

1 C. cherry tomatoes, halved

4 green onions, finely chopped

Croutons, optional

 

Place the lettuce in a large bowl and top with the bacon, tomatoes, and green onions. Toss with the dressing and serve immediately. You may or may not use all of the dressing depending on how large your head of lettuce was. Add croutons, if using.

Mix and Match Skillet Meal

Mix and Match Skillet Meal

Mix and Match Skillet Meal

 

1 cup grain, uncooked

1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~

1 cup protein, cut bite-sized

2 cups sauce, stirred

½ tsp. spices

3 Tablespoons topping

 

To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.

 

To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.

 

Grain – try bulgur, pasta, quinoa or rice

Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini

Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans

Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk

Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger

Topping – try grated cheese or crushed whole grain cereal or crackers

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

Lemon Berry Flush Fat Spa Water

1/2 C. blueberries, fresh or frozen

1/2 C. raspberries, fresh or frozen

1 lemon, sliced

3 C. water, purified

 

Add all ingredients to a large glass, cover with lid and allow to chill overnight in the refrigerator, drink throughout the day.

Mussels with Saffron Mayo

Mussels with Saffron Mayo

 

Mussels with Saffron Mayo

 

1/2 tsp. saffron threads

2/3 cup good mayonnaise, such as Best Food’s

1 tsp. grated lemon zest

1 T. freshly squeezed lemon juice

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

 

3/4 tsp.. fleur de sel or sea salt

1 1/2 pounds mussels, cleaned

1/3 cup dry white wine

 

For the mayonnaise, soak the saffron in 1 T. of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 tsp. pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Simple Rice Pilaf

Simple Rice Pilaf

Simple Rice Pilaf

 

Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.

 

3 T. unsalted butter or vegetable oil 1 small onion, chopped fine

1 tsp. table salt

1½ cups long-grain white rice, rinsed

2½ cups boiling water

 

Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

 

5 red bell peppers

2 T. olive oil

Coarse salt and ground pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup chopped fresh parsley

1/4 cup chopped, pitted Kalamata olives

1/2 tsp. grated lemon zest plus

1 T. juice

1/4 tsp. red pepper flakes

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note:  Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

 

1 Package Bacon, cut into 1 inch pieces

1 Yellow Onion, Diced

2 Celery Ribs, Diced

3 Large Carrots, Diced

1 Pound Dried Split Peas

6 Cups Low-Sodium Chicken Stock

2 Bay Leaves

1 T. Garlic Powder

1 T. Onion Powder

Salt & Pepper

 

Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent.  Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing.  Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!