Roasted Red Pepper Soup
1 cup (20 g) fresh basil leaves
2 cups (400 g) roasted red peppers
3 cups (720 ml) chicken broth
¼ cup (95 g) Feta cheese
½ teaspoon ground black pepper
Combine all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6 minutes or until heavy steam escapes from the vented lid.
Slow Cooker Creamy Lemon Chicken
5 chicken breasts boneless and skinless
6 tablespoons unsalted butter divided
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon Italian seasoning
2 lemons juiced and zested
2 garlic cloves minced
1 cup half and half
1 tablespoon cornstarch
1 tablespoon chicken base optional, but delicious!
In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat. Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan. Cook on each side for 4-6 minutes. Add the chicken to your slow cooker. Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don’t cook the lemons in the slow cooker). Cook on low for 4 hours or on high for 2 hours. In a large measuring cup add the half and half, cornstarch and chicken base and whisk well. Add the liquid, mix, and cook an additional hour on high.
Yield: 5 servings
Calories: 465
Fat: 25g
Fiber: 1g
Guava Cake
Cake:
2 1/2 C Cake Flour
2 1/2 tsp. Baking Powder
3/4 tsp. Kosher Salt
1/2 C Butter, unsalted at room temp
1 1/4 C Sugar
6 Large Egg Whites
1/4 C Neutral Oil
1 C Whole Milk
2 tsp. Vanilla
1 C Guava puree or concentrate
3 squeezes of red gel coloring (optional)
1 C Heavy Whipping Cream
8 ounces Cream Cheese, room temp
1/2 C sugar
pinch of Kosher Salt
2 squeezes red gel coloring ( optional)
1/2 C guava puree or concentrate
Guava Gel:
1 1/2 C Guava Juice or concentrate
1/2 C Sugar
1/4 C Corn Starch
2 T. Water
Make the guava gel:Â Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.
Make the cake: Preheat oven to 350 Deg F. Line a 9×13†pan with parchment paper, leaving some overhang on the long sides. In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined. In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes. Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.
Make the Frosting:: Once the cake is cooled make the frosting: In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed. Fold in the whipped cream in three additions, incorporating completely after each addition.
Frost the cake: Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting. Chill for at least 2 hours before serving. Cut into 24 pieces and serve.
Triple Berry Smoothie
½ cup (120 ml) water
½ cup (75 g) red grapes
½ cup (120 ml) plain low fat yogurt, or non-dairy alternative
½ cup (75 g) frozen strawberries
½ cup (80 g) frozen blueberries
½ cup (70 g) frozen raspberries
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape
Creamy Baked Sausage Risotto
For the Chicken Sausage
1 tsp olive oil
¾ lb Italian chicken sausage
Risotto
1 T. olive oil
1 T. butter
1 medium onion, cut into ½-inch dice
1 rib of celery with leaves (if you have any), thinly sliced
1 garlic clove, thinly sliced
¾ cup Arborio rice
splash of dry white wine, such as Sauvignon Blanc
1 14 oz can of diced tomatoes
3 cups of good-quality chicken broth (or stock), plus more as needed
salt & pepper
¼ cup roughly chopped parsley (I used the curly kind)
parmesan cheese
extra olive oil, for serving
Preheat your oven to 350 F. In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.
To begin the risotto, add the olive oil and butter to the Dutch oven. Sauté the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes. Add the rice. Stir the grains to coat, 1 minute. Deglaze the pan with a splash of white wine scraping up any brown bits stuck to the bottom of the pot. Simmer for 1-2 minutes or until the wine is slightly reduced. Add the tomatoes and chicken broth, and give it a stir. Place the lid on top and transfer to the oven. Bake for 30 minutes.
Meanwhile, slice the sausage into rounds. At the 30 minute mark, add the sausage to the pot. Continue to bake for an additional 10 minutes. The risotto is ready when the grains are tender, but still have a slight bite to them. Remove the pot from the oven and peek inside; adjust consistency with more chicken broth or simply keep it the way it is. Risotto is very forgiving. Taste and season with salt and pepper. Stir in the chopped parsley. Serve warm with a drizzle of extra olive oil and plenty of parmesan cheese.
Butternut Squash Soup With Coriander and Lemon
1 tablespoon extra-virgin olive oil, plus more for serving
2 cups thinly sliced fennel (reserve the fronds for garnish)
1 medium onion, diced
½ teaspoon kosher salt, plus more to taste
1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)
2 teaspoons ground coriander
1 quart vegetable or chicken stock
Finely grated zest and juice of 1 lemon
Freshly ground black pepper, to taste
1 cup chopped fresh cilantro
Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.
Bone Broth Garlic Aioli
1 whole egg
1 T. apple cider vinegar
2 egg yolks
1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)
3 T. bone broth (neutral or lightly flavored)
1 tsp. sea salt or Himalayan salt
2 C. extra-virgin olive oil
Optional spices for flavor and balance of tastes:
1 tsp. thyme
1 tsp. basil
1 tsp. black pepper
2 large cloves garlic
Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in. Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)
Bone Broth Hamburger Soup
2 T. coconut oil, ghee, or butter
2 tsp. turmeric
2 tsp. black pepper
3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)
1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)
2 tsp. sea salt
Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini
Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body. Add more sea salt and pepper, if needed. Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.
Bone Broth Carrot and Zucchini
4 medium carrots
1 zucchini
1 yellow summer squash
1 C. mirin
1/4 C. extra-virgin olive oil
1/4 C. bone broth or stock
1 tsp. sea salt
2 tsp. dill weed (or 1 1/2 T. fresh)
1 tsp. oregano
Preheat oven to 350° F. You can cut these vegetables however you want: If you’re in a hurry and not concerned about presentation, you can rough cut them into chunks. You can avoid chopping altogether by using one of the slicing attachments on your food processor and slice them into half-moons or rounds (a fast and easy kitchen trick). You can amp up the presentation for a fancy dinner by julienning them (again, your food processor may have an attachment for this— bonus!). Make flat strips (that is, long, thin slices) in your food processor or with a mandolin. As one more creative alternative, you could make thin spaghetti-like spirals with a spiralizer.  Put all ingredients into an uncovered casserole dish and mix well. Bake for 20 minutes (if you’re doing long, thin slices or spirals, cook for 10-15 minutes). The vegetables are done when they’re slightly soft when pierced with a fork. Save the excess liquid for another recipe.
Chicken Bone Broth
Yield: Varies depending on pot size; these ingredients are sufficient for 1 gallon of broth
3 or more pounds raw chicken bones/carcasses (from 3-4 chickens)
6-8 chicken feet or 1 pig’s foot
1 whole chicken and 4 -6 additional legs, thighs, or wings
1/4-1/2 C. apple cider vinegar, depending on the size of the pot
Purified water to just cover the bones and meat in the pot
2-4 carrots, scrubbed and roughly chopped
3-4 ribs organic celery, including leafy part, roughly chopped
1 onion, cut into large chunks
1 tomato, cut into wedges (optional)
1-2 whole cloves
2 tsp. peppercorns
1 bunch parsley
Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you’re cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery, onion, tomato (if using), cloves, and peppercorns and reduce the heat to low. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 4 hours or up to 6, adding water as needed to ensure the bones are always covered with water and adding the parsley in the last hour. (You will have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the chicken for another recipe. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
4 C. (1 quart) Beef Bone Broth
1 small clove garlic, smashed
About 1 C. Roasted Sweet Onions
1/4 tsp. herbs de Provence
1 peppercorn
Celtic or pink Himalayan salt
Heat the broth in a saucepan over medium heat. Add the garlic, onions, herbs, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the garlic and peppercorn. Season with salt.
Cream of Collards
4 tablespoons (½ stick) unsalted butter
½ small yellow onion, diced
2 cloves garlic, sliced
¼ cup all-purpose flour
½ cup heavy cream
¼ cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons red pepper flakes
1 bunch collard greens, cleaned, stemmed, and chopped
Vegetable broth or water, as needed
1 cup shredded Parmesan cheese
Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly. Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt, pepper, and red pepper flakes. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the greens are tender, 5 to 7 minutes. Add a little broth or water, if needed. Stir in the Parmesan cheese and serve warm.
Plantation Iced Tea
3 C. freshly brewed green tea. at room temperature
1/3 C. fresh pineapple juice
1/4 C. Ginger Simple Syrup
1 fresh lime juice
Ice, for serving
Fresh mint sprigs, for garnish
Pineapple wedges, for garnish
Combine the green tea, pineapple juice, simple syrup, and lime juice in a large glass measuring C. or bowl and whisk together. Cover the C. or bowl with plastic wrap and refrigerate until cold, about 1 hour. Serve over ice and garnish each glass with mint and a pineapple wedge.
Ginger Simple Syrup
1 C. granulated sugar
1 C. filtered water
One 1-inch piece fresh ginger, peeled and thinly sliced
In a saucepan, combine the sugar, water, and ginger. Bring to a boil over medium-high heat, stirring with wooden spoon to dissolve the sugar. The liquid should go from cloudy to clear. Remove from the heat and let steep for about 1 hour before removing the ginger. Store the syrup in an airtight container in the refrigerator for up to 1 week.
Pepper with Jeweled Feta
1 red bell pepper
Olive oil
1 ounce feta, diced
1 T. chopped mint
1 T. chopped cilantro
1 scallion, finely chopped
1 T. chopped pistachios
4 cherry tomatoes, halved
2-inch piece cucumber, diced
Seeds from 1 pomegranate
Juice of 1/2 lemon
Preheat the broiler. Halve the bell pepper and remove the seeds. Brush the skin with the oil and place skin side up on a baking tray. Broil the pepper for 5 minutes. Combine all the other ingredients in a bowl.
Remove the bell pepper halves from the broiler and stuff with the feta mixture.
Yield: 1 serving
Calories: Â 220
Thanksgiving Bone Broth
4 C. (1 quart) Turkey Bone Broth
2 ribs celery, diced
1 carrot, diced
1 small clove garlic, crushed
1/4-1/2 tsp. ground sage or Bell’s Seasoning (see Note)
1 clove
Celtic or pink Himalayan salt
Ground black pepper
Heat the broth in a saucepan over medium heat. Add the celery, carrot, garlic, sage or Bell’s Seasoning, and clove. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, or just until the carrots and celery are tender. Remove and discard the garlic and clove. Season with salt and pepper and serve. NOTE: Bell’s Seasoning is a salt-free blend of herbs and spices containing rosemary, oregano, sage, ginger, and marjoram.
Vegetable Frittata
2 red bell peppers
Olive oil
3 scallions, chopped
2 garlic cloves, crushed
7 ounces canned chickpeas, drained and rinsed
1 tsp. smoked paprika
31/2 ounces baby spinach
4 eggs, beaten
Salt and black pepper
Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and sauté the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Sauté for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.
Yield: 2 servings
Calories: 320
Mango, Raspberry, and Lime Smoothie
1/2 mango, peeled, seeded, and chopped
2 ounces raspberries
2 handfuls baby spinach
1 tsp. chia seeds
Juice of 1 lime
7 ounces coconut water
Place all the ingredients in a blender and whizz together.
Yield: 1 serving
Calories: 150
Lentil Soup with Lemon and Turmeric
2 T. olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 tsp. minced garlic (3 cloves)
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. fresh ground black pepper
1/2 tsp. ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.
Best White Bread Sandwiches
BREAD: Lay out towering stacks on a platter; it can be thin sliced white bread, or thick slices of ciabatta or sourdough, or sliced seeded whole-grain or a gluten-free option, depending on your crowd.
MAYO: Straight up and classic, please. Be generous. It seals the bread and keeps it from getting soggy from the next ingredient on the list. Decant into a bowl or go low-brow chic with ajar and a classy knife.
TOMATOES: Heirloom tomatoes, fresh from a farm or a garden, are a deserving star of this spread. Slice them thick, salt them, and let them drain on paper towels for an hour; transfer to a platter to serve.
CUCUMBERS: Small, fresh, snappy cucumbers add a crunchy edge and color (whether your guests put them in their sandwiches or eat them on their own).
HERBS: Any fresh herbs are welcome here—dill, mint, parsley, oregano—but anything flowering, like chives, gets top marks. Stand sprigs and bunches in cups in water, like flowers, for guests to pick off, or finely chop them and serve in small bowls for sprinkling.
SALT: A potent sea salt, like Maldon or fleur de sei, is a win; leave it at the ready in copious amounts. It is the secret to extracting even more umami from every bite.
PEPPER: Freshly ground and generous is the key here. Include a pepper mill for self-service.
The Ravenwood Salad
Great for Potlucks
2/3 cup (160 ml) extra-virgin olive oil
1/3 cup (80 ml) red wine vinegar
1 T. Dijon mustard
1 tsp honey
Freshly ground black pepper
1/2 cup (70 g) sunflower seeds
1/2 cup (70 g) pepitas (hulled pumpkin seeds)
1/4 cup (60 ml) olive oil
Flaky sea salt, such as Maldon
1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced
1/2 head radicchio, thinly sliced
1/4 head green cabbage, shredded or thinly sliced
2 large carrots, grated or thinly sliced
1/2 red onion, thinly sliced
1/2 cup (15 g) finely grated Parmesan cheese
Preheat the oven to 35O°F. Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).
Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn—they shouldn’t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.
Hungarian Snacking Tray
A proper snack tray in Hungary is teeming with sweets—doughy and poppy seed laced, or crumbly and tart. There might be butter cookies in a tin or savory cheese biscuits wrapped in a linen, and flaky stuffed strudels that disappear in a breath. No matter how unaccomplished at baking your hosts consider themselves, there will always be something deliciously home baked and there will be zero rules about eating your vegetables first. This jives with my children rather well. It doesn’t matter if you’ve never been to Hungary, or never will; you can adopt this way of life as your own. Here’s how to make like a Hungarian and really live a little.
MEAT: If you can find it, goose liver pâté is a hallmark of Hungarian cuisine, but any pâté works great, or even liverwurst if that’s what you can find. Add ham, and plenty of sausages, thinly sliced; both csipos (hot) and edes (sweet) are welcome, though any dried Hungarian, French, or Italian sausage will do the trick.
CHEESE: Semisoft Trappist monk cheeses go splendidly with this spread, but there is plenty of room for interpretation. A round of soft and funky tomme, or a wedge of harder German or Alpine cheese would be right at home here. Consider your crowd and work from there.
PEPPERS: You can hunt down pale green and slightly spicy Hungarian wax peppers, as they are distinct and delicious on top of buttered bread. In their stead, use banana peppers. They’re milder but have the same crisp edge.
OTHER VEGETABLES: Radishes, cucumbers, and fresh spring onions or scallions, sliced thinly or served whole (with a knife handy for DIY slicing), are a must for layering with cheese and meat into open-faced sandwiches.
EGGS: Hard-boiled or pickled eggs are great pick-up-and-eat foods and beautiful in the mix.
BREAD: White bread, brown bread, rye bread, cheese biscuits—anything works here.
BUTTER: European-style or cultured, lightly salted butter is a treat, or use a fresh local butter (a small splurge, but think of it like cheese). Butter the bread in advance or let guests DIY.
MUSTARD: A single pot of strong mustard, like smooth or grainy Dijon, goes a long way.
FRUIT: Anything perfectly ripe and in season belongs. In Hungary, wine grapes, small apples, plums, sweet cherries, figs, pears, and apricots are usually included, depending on the season. Add your favorites, fresh or dried.
SWEETS: They are a must. Our favorites: poppy, apple, or sour-cherry strudel; walnut beigli; Russian tea cakes; or any other nutty, fruity, not-too-sweet pastry
Johhny Cakes with Rhubard and Cherries
2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)
7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices
1 cup (140 g) fine to medium cornmeal
1 cup (140 g) all-purpose flour or (155 g) gluten-free flour
1 Tbsp sugar
1 tsp baking soda
1/4 tsp fine sea salt
1 large egg, lightly beaten
1 1/3 cups (320 ml) buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking
Plain yogurt, for serving
Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.
Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.
Banana Cream Cake
2/3 Cup Shortening
1-1/2 Cups Sugar
2 Eggs
1 Cup Mashed Bananas
2 T. Milk
2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Vanilla
1/2 Cup Nuts
Mix well. Pour into greased 9×13 pan. Bake at 375° for 25 minutes in a 9×13 pan. Sprinkle with powdered sugar. Good for picnics.
Palermo Pasta with Anchovies, Raisins, and Pine Nuts
2 cloves garlic, thinly sliced
3 Tablespoons olive oil
¼ cup pine nuts
¼ raisins
3 Tablespoons tomato purée
2 ounces red wine
6 salt-packed anchovy fillets (or 8 from an oil tin)
½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)
homemade breadcrumbs
Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).
Blueberry Dump Cake
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 tsp. ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Cherry Dump Cake
1 box (15.25 ounces) yellow cake mix
2 (21 ounce) cans cherry pie filling
1 tsp. almond extract
1/2 cup butter cold
Preheat oven to 350°F. In a 12-inch skillet or greased 8×8 or 9×9 baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all the pie filling. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.
Blueberry Lemon Dump Cake
6 cups fresh blueberries
1 lemon zested & juiced
1 12 ounce can evaporated milk
3 large eggs
3/4 cup sugar
1/4 tsp. salt
1 box lemon cake mix
1 cup unsalted butter melted
Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Pour blueberries into prepared pan. In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 T. of lemon juice and salt. Pour over blueberries.
Sprinkle dry cake mix over blueberry mixture. Do not stir. Pour melted butter over cake mix. Do not stir. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Cool slightly. To serve, scoop into bowls and top with ice cream.
Lemon-Raspberry Dump Cake
18.25 oz. Lemon Cake Mix
4 C. Raspberries
1 3oz. Box Raspberry Jell-O
½ C. Sugar
1 ½ C. Water
½ C. Unsalted Butter
1 tsp. Vanilla
Preheat oven to 350. Spread raspberries evenly in 9×13†pan. Pour water over berries. Sprinkle with Vanilla, then the sugar. Distribute the Jell-O over all. Pour cake mix in the pan.  Use spatula or back of spoon to spread the cake mix evenly; do not mix. Cut butter into thin slices and cover the top with them. Bake 45 minutes to an hour until top is golden brown and it is cooked through.
Pumpkin Pie Dump Cake
30 oz pumpkin canned
16 oz evaporated milk
1 tsp. ginger
1/2 tsp. ground cloves
1 cup sugar
4 eggs
2 tsp. cinnamon
1 package yellow cake mix
1 cup chopped pecans
3/4 cup butter
Preheat oven to 350. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over cake mix. Bake for 1 hour and serve warm with whipped cream.
Rhubarb Dump Cake
1 package yellow cake mix
3-4 cups cut up rhubarb
1 cup sugar
1 4 oz package of Strawberry Jell-O
1 cup water
¼ cup melted butter
Preheat oven to 350 degrees. Layer the cut up rhubarb in a greased 9×13 pan. Sprinkle the cup of sugar over the rhubarb and then sprinkle the strawberry jell on top of the sugar. Pour the dry yellow cake mix over the rhubarb. Pour the 1 cup water over the cake mix and then lastly pour the melted butter. Do not stir. Bake at 350 degrees for 45-55 minutes or until bubbly and lightly browned.
Grandma’s Easy Corn Relish
2 small onions, sliced paper thin
1 cup vinegar
8 tbsp, sugar
2 tbsp, mustard seed
1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
12-ounce can kernel com mixed with red and green peppers, drained
1 cup cucumber, diced
1 stalk celery, chopped fine
In medium saucepan, combine onion, vinegar, sugar, mustard seed, salt, celery seed, and dry mustard. Bring to boil. Reduce heat and cook for 5 minutes. Remove from heat and stir in canned com and peppers. Cool. Spoon into jars. Seal and store in refrigerator or cold cellar.
Blueberry Squares
2 cups blueberries
1/2 cup sugar
2 tbsp, cornstarch
1/4 cup water
1 tbsp, lemon juice
Stir together blueberries, sugar and cornstarch in saucepan. Mix in lemon juice and water. Bring to boil over medium heat. Reduce heat and simmer until mixture thickens (about 3 minutes). Let cool.
1 1/2 cups rolled oats
1 cup all-purpose flour
1 1/2 tsp. baking powder
pinch salt
3/4 cup butter, melted
Combine oats, flour, sugar, baking powder and salt in large mixing bowl. Drizzle with butter and stir until well blended. Spread half the mixture into well-greased 8-inch  baking pan. Pat firmly. Cover with blueberry filled. Sprinkle remaining oat mixture over top. Bake at 350F for 40 to 45 minutes or until golden brown. Cool before cutting squares.
Old Fashioned Buttermilk Biscuits
2 cups sifted flour
3 tsp. baking powder
3/4 tsp. baking soda
¾ tsp. salt
4 T. softened lard, butter or shortening
¾ cup buttermilk
Preheat oven to 425 degrees Fahrenheit (F). Sift flour once, then combine flour, baking soda, baking powder, and salt, sifting together into a large mixing bowl. Cut soft butter or shortening into dry ingredients with a fork or pastry cutter until mixture resembles coarse cornmeal. Blend in buttermilk slowly until dough is firm (amount needed may vary). Turn out on a lightly floured board and knead gently until surface of dough is smooth. Roll or pat out to l/2-inch thickness. Dip biscuit cutter in flour then cut out biscuits and place on a lightly floured and greased baking sheet so that biscuits are touching each other. Brush top of biscuits with melted butter and bake until golden brown (approximately 10 to 12 minutes) in 425 degree oven. Makes 18 biscuits.
Crockpot Cowboy Beans
1 lb lean ground beef
12 oz bacon
1 med onion diced
16 oz can kidney beans drained and rinsed
16 oz can white beans drained and rinsed
32 oz pork ‘n beans
1 cup ketchup
1/4 cup brown sugar
1 to 2 tbsp liquid smoke
In a large skillet, brown ground beef. Drain and set aside. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent. Add ground beef and bacon mixture to a large 6 quart slow cooker. Add pork ‘n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke. Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few T. of water. Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!
Eggs with Green Herb Sauce
6 Eggs
1 C. fresh herbs (Chervil, Parsley, Chives, Tarragon, Watercress), blanched in boiling water 1 minute
6 capers
1 oil-packed flat anchovy fillet, rinsed, patted dry
1 1/4 C. Basic White Sauce, warm
6 slices Bread, fried in butter
Lb. the herbs in a mortar with capers and anchovy. Press through sieve and stir into white sauce.
Poach Eggs in simmering water. Arrange egg on sliced bread and top with sauce. Sprinkle with additional herbs if desired.
Garlic Mojo Sauce
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
1 medium Fresno chile or other hot red chile, thinly sliced
½ cup fresh lime juice (from about 4 limes)
½ cup fresh orange juice (from about 1 orange)
1½ teaspoons kosher salt
In a small saucepan set over medium heat, warm the oil. When the oil is just hot, stir in the garlic, cumin, and oregano, then immediately remove the pan from the heat. Let cool for 10 to 15 minutes, then stir in the chile, lime juice, orange juice, and salt. Store in a sealed container in the fridge for up to 1 week
Sweet Rhubarb Lemonade
4 Basil Leaves
1 oz lemon juice
1 oz rhubarb syrup
1.5 oz vodka
3 dashes rhubarb bitters
2 tsp. simple syrup
½ cup chopped rhubarb
Add 4 basil leaves, lemon juice, and rhubarb syrup into a cup or cocktail mixer. Muddle basil gently to release flavor. Add ice and vodka, shake until cold. Pour into a cocktail glass and stir in rhubarb bitters. In a microwave safe bowl, mix chopped rhubarb and simple syrup. Heat about 2 minutes or until slightly bubbly. Strain into cocktail glass and enjoy!
Spring Stuffed Peas
A dozen shelling peas
1/4 cup of Neufchatel cheese
2 T. of plain yogurt or crème fraiche
1 T. of fresh dill
Zest from a small lemon
Salt, pepper to taste
Dash of cayenne pepper
Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you’d like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.
Eggs with Peppers and Tomato Cream Toast
8 slices Italian bread
1/3 cup olive oil, about
1 medium onion, finely diced
1 medium each, finely diced: red and yellow bell pepper
1 small clove garlic, minced
2 1/2 tsp. balsamic vinegar
Salt, freshly ground pepper to taste
2 T. minced fresh basil
1 1/2 cups prepared marinara sauce
1/2 cup whipping cream
8 poached eggs
1/3 cup grated Parmesan cheese
Heat 1 T. of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.
Breakfast Casserole
24 oz. pkg. frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 c. cottage cheese
½ C. grated Cheese
1/4 t. pepper
1/2 t. garlic powder
1 t. Tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon
In mixing bowl combine hash browns, eggs, cottage cheese, cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate overnight. Add bacon and cook at 350 degrees for 30 minutes.
Nettle-Sorrel Pesto
Use the pesto in soup here, or spread it on sandwiches, or combine it with pasta and a handful of toasted breadcrumbs. For a quick dip, blend 1/4 cup of it with 4 ounces softened goat cheese (or to taste), bake for 10 minutes at 35O°F in a small ovenproof dish, and serve with crusty bread.
1/2 pound fresh nettles
2 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1/2 small lemon (about 1 tablespoon)
1/2 cup chopped fresh sorrel
1 1/4 cups extra-virgin olive oil
1/3 cup grated Parmesan cheese
To toast pine nuts, place them on a baking sheet and toast in a preheated 35O°F oven for 5 to 10 minutes, or until brown and fragrant.
Bring a large pot of salted water to a simmer. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dish towel and wring out as much moisture as possible. You’ll have about 1 cup of cooked, squished nettles. Whirl the garlic, pine nuts, salt, and pepper in a food processor until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and sorrel, and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the Parmesan, pulse briefly, and season to taste with additional salt, pepper, or lemon juice. Store any leftover pesto in a small airtight container in the refrigerator.
Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese
1 medium red onion, thinly sliced
2 tablespoons cider vinegar
4 teaspoons sugar, honey, or agave nectar
¾ teaspoon salt
1 small fennel bulb (about ¾ pound)
2 tablespoons extra-virgin olive oil
Juice from a small lemon
3 or 4 oranges
About 6 ounces feta or ricotta salata, in tiny dice
Black pepper to taste
Put on a kettle of water to boil. Place the sliced onion in a colander in the sink. While waiting for the water to boil, combine the vinegar with the sweetener and ½ teaspoon of the salt in a bowl large enough to fit the onion. Whisk to blend. Pour the boiling water over the onion in the colander, shake to mostly drain, then add the onion to the vinegar mixture and stir to coat. Let it sit, stirring occasionally, while you prepare the rest of the recipe. (It can also be refrigerated for several days; see note above.) Trim and discard the bottom 1/8 inch or so of the fennel bulb, then finely mince the rest, including the fronds. Transfer to a bowl, toss with the olive oil, lemon juice, and remaining ¼ teaspoon salt. Set aside.
With a serrated knife and a slicing motion, remove the peel from oranges, then slice the peeled oranges into thin rounds. Transfer the slices (plus as much of their juices as reasonable) to a platter and arrange in a single layer. (Pick out the seeds if/as necessary.) Divide the fennel mixture among the orange slices, spooning a little pile on each slice. Scatter on some onions (you probably will not need to use them all), decorate with the diced cheese, and sprinkle with black pepper. Serve cold or cool.
Nettle and Potato Soup with Lemon Ricotta
For the ricotta garnish:
1/4 cup full fat ricotta cheese
1 tablespoon extra virgin olive oil
1-1/2 teaspoons finely grated lemon zest
For the soup:
6 to 8 ounces stinging nettles (1 large bunch)
2 tablespoons butter
3 leeks, white and green parts only, thinly sliced
1 (12-ounce) russet potato, peeled and chopped into 1/2-inch chunks
4 cups chicken broth
1 bay leaf
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
In a medium bowl, whip the ricotta cheese, olive oil, and lemon zest together until fluffy, 2 minutes. Season with salt and pepper and set aside. Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, about 5 minutes. Drain and rinse with cool water. Use sharp scissors to clip off the largest stems and discard them. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and sauté until translucent, 6 minutes. Add the nettles, potato, broth, bay leaf, and 1-1/2 cups of water. Bring to a simmer, cover, and cook until the potatoes are fall-apart tender, 15-20 minutes. Remove the bay leaf and discard. Blend the soup with a stick blender or blend in batches with the lid slightly ajar in a blender. Strain, if desired and return the soup to the soup pot. Add the cream, and cook over medium heat until heated through, 10 minutes. Add the nutmeg and season the soup with salt and pepper to taste. Serve with a dollop of the ricotta mixture on top.
STRAWBERRY SORREL ICE CREAM
2 cups whole milk
1 cup fresh sorrel leaves, chopped (no stems)
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt
1 cup fresh strawberries, chopped small and frozen
In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture. *note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.
Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon
1 medium red onion, quartered
1 tablespoon extra-virgin olive oil
4 thick slices nitrate-free bacon
4 (l-inch) slices artisanal bread, cut into 1-inch cubes
4 tablespoons unsalted butter, melted
4 small heads assorted garden lettuce (about 1/2 pound lettuce leaves total), roughly chopped
2 cups shaved Parmesan cheese
1 cup loosely packed microgreens or small, soft herbs (such as parsley or chervil)
1 teaspoon finely chopped preserved lemon
DRESSING
1 egg
3 oil- or brine-packed anchovy fillets
1 1//2 teaspoons Dijon mustard
1//4 cup fresh herb leaves (such as a mixture of parsley, chives, tarragon, and basil)
1 garlic clove, peeled and smashed
1//4 cup champagne vinegar
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Worcestershire sauce
Juice of 1/2 small lemon (about 1 tablespoon)
Salt
Freshly ground black pepper
2/3 cup extra-virgin olive oil
Make the salad: Preheat the oven to 35O°F. Place the onion quarters in a small casserole dish, coat with the oil, and roast for 30 minutes, or until soft. Set aside to cool. While the onion roasts, heat a large pan over medium heat. When hot, add the bacon and cook until crisp, about 10 minutes, turning occasionally. Set the bacon aside to drain on a paper towel-lined plate. Increase the oven temperature to 4OO°F. Place the bread cubes in a large bowl, drizzle the butter on top, and mix (hands work best) until the bread is evenly coated. Transfer the bread to a baking sheet and toast for 10 to 15 minutes, turning once or twice, until golden brown on all sides. Set aside to cool. Make the dressing: While the bread toasts, place the egg in a small bowl, add boiling water to cover (just about a cup), and let stand for 10 minutes. (This is called coddling the egg; it cooks most of the white outside but not the yolk.) Gently break open the egg and pour the liquid parts into a blender or food processor, discarding the cooked parts. Add the anchovies, mustard, herbs, garlic, vinegar, shredded Parmesan, Worcestershire, lemon juice, and salt and pepper to taste, and blend well. With the machine running, add the oil in a slow, steady stream, blending until completely smooth.  Place the lettuces in a large mixing bowl. Slice and add the onion, then crumble and add the bacon. Add the croutons, shaved Parmesan, microgreens, and preserved lemon. Just before serving, toss the salad with just enough dressing to coat the leaves evenly.