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Ricotta Egg Bites

Ricotta Egg Bites

Ricotta Egg Bites

 

8 large eggs

½ cup ricotta cheese – whole or part skim

¼ cup milk

Jimmy Dean raw sausage patties

1 tsp. sea salt

½ tsp. garlic powder

Pepper to top – optional

Shredded cheese optional

 

Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and milk until creamy. The mixture should be slightly thick; set aside. In a separate bowl, whisk the eggs well to break up the yolks. Add the ricotta mixture to the bowl with the eggs, sea salt and garlic powder and combine. Spray a muffin tin with non-stick cooking spray.

Add sausage patty to muffin tin if using. Pour egg mixture over each piece of sausage and top with cheese. Don’t fill all the way to the top or they will puff over;) Don’t ask me how i know;) Bake in the oven for 10 – 18 minutes (depending on the size of the muffin tin you use) until the egg bites are fluffy. You should be able to press the egg bites gently, and they feel semi-firm. Let the ricotta egg bites cool slightly before running a knife around the muffin to pull it out of the tin. Top with some fresh cracked pepper and enjoy! To reheat, just cook in the microwave for a minute or two.

Homemade Krispy Kremes

Homemade Krispy Kremes

Homemade Krispy KremesHomemade Krispy Kremes

 

3 T. milk

3 T. boiling water

1 tsp. dry active yeast

8 oz. all-purpose flour (a little under 2 C., I recommend you measure and weigh)

1 1/2 oz. sugar (about 3 T.)

1 egg

1 oz. butter, cold to room temperature

1 dash salt

oil, for frying

for Glaze

1/3 C. butter

2 C. confectioners’ sugar

1 1/2 tsp. vanilla

4 T. hot water (or as needed)

 

In a large measuring jug, combine the milk and boiling water. Add a tsp. of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes —it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Winter Toast Toppings

Winter Toast Toppings

Winter Toast Toppings

 

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

 

Labneh + Banadurah Harrah: Not much explanation necessary: smear some labneh, then smear some banadurah harrah, and enjoy!

 

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

 

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

 

Labneh + Za’atar + Red Pepper Flakes + Olive Oil: This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

Crumbly Cheese + Caraway + Green Onions + Cucumber:  Combine your favorite crumbly cheese with caraway seeds, crumble on toast, and top with chopped green onions and sliced cucumber.

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

 

¾ pound cured meat, salami

¾ pound prosciutto

¾ pound hard aged cheese

¾ pound blue cheese

1 8 oz brie cheese, filled with jam

4 yellow cheese slices, to spell out “Grateful” with cookie cutter

½ C. green olives

¼ C. pumpkin seeds, make sure they are like in the picture below

⅓ C. marcona almonds

⅓ C. pecans

1 C. fruit, sliced apple, pears, dried apricots

1 English cucumber, small slices (maybe only use 1/4-1/2?)

12 ounces assorted crackers, I like the little rosemary square ones from Trader Joe’s

Dried cherries or cranberries, to fill in any open areas

fresh sage and rosemary, for garnish

2 C. Thanksgiving sweets, chocolates, maple leaf cookies, candy corn

½ C. jam

Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

 

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

 

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Sliced avocado

Hot sauce of choice

 

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

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

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

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

 

12 slices toasted baguette

1 cup Almond Ricotta

12 cherries, pitted and halved

12 sprigs of fresh thyme

1 T.  olive oil

kosher salt

honey (agave for vegans)

balsamic glaze

 

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

Halloween Candy Bark

Halloween Candy Bark

Halloween Candy Bark

 

3 cups bittersweet chocolate chips

2 cups assorted candy, cut into bite size pieces

 

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

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

 

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls, slider sized

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

 

Jerk BBQ Sauce

 

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

 

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

 

Nutter Butter Cookie Bars

Nutter Butter Cookie Bars

Nutter Butter Cookie BarsNutter Butter Cookie Bars

 

6 T. salted butter, at room temperature

1/2 C. creamy peanut butter

1/4 C. dark brown sugar

2 tsp. vanilla extract

1 C. all-purpose flour

1/4 tsp. baking powder

flaky sea salt (optional)

 

for Peanut Butter Creme Filling

3/4 C. creamy peanut butter

6 T. salted butter, at room temperature

3-4 T. honey

 

Preheat the oven to 350 degrees. Line an 8×8 inch square pan with parchment paper. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla until smooth. Add the flour and baking powder, beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 2-3 tsp. of water. If the dough feels moist, add 1-2 T. flour. Press half the dough into the prepared pan. To make the filling, beat together the peanut butter, butter, and honey until combined. Spread an even layer over the dough, then crumble the remaining dough over the peanut butter. Bake for 25 minutes, until the top is set. Sprinkle with salt if desired. Let cool, then cut into bars. The bars are on the crumbly side so handle gently. Enjoy!

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Very thin sandwich bread (Susan used Pepperidge Farm Very Thin Bread)
1-inch star cookie cutter
2 parts butter to 1 part olive oil
2 or 3 minced (or pressed) garlic cloves
Glass jar
Festive ribbon

Carefully cut out star shapes from the bread with the cookie cutter. Melt the butter with the oil and garlic. Fry stars until brown (both sides), being very careful so that they keep their shape. Remove from the pan and let cool. Package in a pretty jar tied with a ribbon.

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

 

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

 

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

Perfect Pulled Pork

Perfect Pulled Pork

Perfect Pulled Pork

 

1 whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

 

1 T. ground cumin

1 T. garlic powder

1 T. onion powder

1 T. chili powder

1 T. cayenne pepper

1 T. salt

1 T. ground pepper

1 T. paprika

1/2 cup brown sugar

 

1/2 cup salt

1/2 cup brown sugar

2 quarts cold water

2 bay leaves

3 T. dry rub mix

 

Mix Dry rub ingredients well and store in an air tight container.  For brine:  Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Start the pork: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Party Size Italian Melt

Party Size Italian Melt

Party Size Italian MeltParty Size Italian Melt

 

1/3 C. extra virgin olive oil

1/4 C. red wine vinegar

zest and juice of 1 lemon

2 cloves garlic, minced or grated

1 tsp. dried oregano

1/2 C. mixed Italian olives, pitted

2 T. chopped pickled jalapeños

1 pinch black pepper

1 loaf ciabatta bread, halved lengthwise

1/4 C. fresh basil, roughly chopped

6 thin slices spicy salami

6 thin slices prosciutto

6-12 thin slices pepperoni

6 slices provolone cheese

8 oz. fresh mozzarella cheese, torn

1 red or orange pepper, roasted and sliced

1 C. baby arugula

 

Preheat the oven to 400 degrees F. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy! Notes To make ahead of time, assemble the sandwich all the way through step 3. Add the arugula, peppers, and top half of the bread. Wrap in foil and keep in the fridge for up to 1 day. To make, remove from the fridge while the oven preheats. Bake, in the foil for 20 minutes, remove the foil and bake an additional 10 minutes.

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan AsparagusSheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

 

1 lb. baby potatoes, halved

4 T. extra virgin olive oil

kosher salt and black pepper

1 – 1 1/2 lb. salmon filet

2 T. cajun seasoning

1 T. lemon zest plus 2 T. lemon juice

2 tsp. red wine vinegar

1 C. arugula

1/2 C. fresh basil leaves, roughly torn

1/4 C. fresh dill, roughly torn

1 bunch asparagus, ends trimmed

1/2 C. grated parmesan

4 T. salted butter

 

Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 T. olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 T. olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 T. olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 T. lemon juice. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon. Notes: Homemade Cajun Seasoning: mix 2 1/2 T. smoked paprika, 2 T. garlic powder, 1 T. onion powder, 1 T. dried oregano, 1 T. dried thyme, 1 T. chili powder, 1 T. cayenne pepper, 1 1/2 T. kosher salt, and 1 T. black pepper. Makes 3/4 C.

Prosciutto and Melon

Prosciutto and Melon

Prosciutto and Melon

 

Cucumber

Cantaloupe

Prosciutto

Mint

Olive oil

Balsamic glaze

Sea salt

 

Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.

Phyllo Appetizers

Phyllo Appetizers

Phyllo Appetizers

 

Feta – Get your hands on a good quality block of feta for the best results.

Phyllo sheets – It’s easiest to work with room temperature phyllo pastry.

Fresh thyme – Fresh thyme adds a herby finish to the final dish.

Fig jam – I used a green fig marmalade from Wilkin & Sons, but you can use any jam you like. Strawberry or tomato jam – even hot honey would all be delicious options.

Melted butter – I love using salted butter to add flavor and balance, but you can use unsalted butter or olive oil, too.

 

Preheat the oven to 180°C / 350°F. Cut round discs of phyllo with the cookie cutter. Brush melted butter on both sides of the discs. Arrange the discs side by side, so they overlap. Spread with jam and top with crumbled feta. Sprinkle with fresh thyme. Roll into a tight rose. Bake in a buttered muffin tin for 12-15 minutes until golden and crispy. Serve.

 

Possible Variations

 

Swap the cheese – Replace the feta with thin slices of Brie, or a creamy goat cheese for a different taste.

Add crushed pistachios, pecans, or sesame seeds – Sprinkle chopped nuts or seeds on top of the feta and jam for extra crunch.

Replace the jam – Use tomato chutney, pesto, olive tapenade, chili jam, or omit.

Use puff pastry – Swap phyllo for puff pastry for a light, flaky texture.

French Onion Short Ribs

French Onion Short Ribs

French Onion Short RibsFrench Onion Short Ribs

 

6 T. salted butter

4 medium yellow onions, thinly sliced thinly sliced

1/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

black pepper

2 shallots, sliced

4 cloves garlic, chopped

2 T. fresh thyme leaves

2 T. chopped fresh sage

chili flakes

6-8 C. low sodium chicken broth

1/2 C. tamari or soy sauce (low sodium is best)

4 lb. bone-in beef short ribs

2 bay leaves

1 star anise (optional)

2 C. baby carrots

6 slices french bread

2 C. shredded Gruyère cheese

 

In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot. To the crockpot, add the short ribs. Pour over 6 C. of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Cider Braised Pot Roast with Crispy Sage Butter Potatoes

Cider Braised Pot Roast with Crispy Sage Butter Potatoes

Cider Braised Pot Roast with Crispy Sage Butter PotatoesCider Braised Pot Roast with Crispy Sage Butter Potatoes

 

1 3-4 lb. beef chuck roast

kosher salt and black pepper

2 T. flour

6 T. salted butter

3 yellow onions, thinly sliced

4 shallots, halved

2 C. apple cider

2 C. chicken broth or dry white wine

2 T. chopped fresh thyme

2 T. apple butter

1 lb. small to medium potatoes

1/4 C. fresh sage leaves

1 tsp. garlic powder

flaky sea salt

 

Preheat the oven to 325° F. Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 T. butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 C. apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Add the thyme, then snuggle the roast into the onions and slather the top of the roast with apple butter. Add the remaining 1 1/2 C. of cider and the wine. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 T. of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt. During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side.

Easy Italian Chicken Bake

Easy Italian Chicken Bake

Easy Italian Chicken Bake

 

3-4 Boneless Skinless Chicken Breasts

4-6 T. Prepared Pesto

1-2 Roma Tomatoes

1 C. Mozzarella Cheese grated

 

Trim the chicken and lay them in a glass baking dish in a single layer. Spread 1-2 T. of the pesto on top of each chicken breast. Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast. Sprinkle the cheese over the top of the chicken breasts. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear. Serve over a bed of rice or a plate of pasta. Enjoy!

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef20 Minute Crispy Mongolian Beef

 

1 1/2 lb. flank or skirt steak, thinly sliced

2 T. cornstarch or arrowroot powder

2 T. sesame oil

1 T. salted butter

6 cloves garlic, chopped

1 T. chopped fresh ginger

2 T. chopped jarred, pickled ginger, plus 2 T. juice

1/2 C. tamari or soy sauce

1 T. organic dark brown sugar

4 scallions, chopped

toasted sesame seeds, for serving

Tomato Salad

2-3 heirloom tomatoes, cut into wedges

3 T. toasted sesame oil

2 T. tamari or soy sauce

chili flakes sub with red pepper flakes

1 C. fresh basil

4 servings cooked jasmine Rice

To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste and add lots of basil. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!

Spicy Honey Balsamic Salmon Bowls

Spicy Honey Balsamic Salmon Bowls

Spicy Honey Balsamic Salmon BowlsSpicy Honey Balsamic Salmon Bowls

 

1/3 C. balsamic vinegar

4 T. honey

2 T. tamari/soy sauce

2 cloves garlic, chopped

1 tsp. dried thyme

1 tsp. dried oregano

chili flakes

4 filets (4 oz.) salmon, cut into bite-size chunks

1 bunch asparagus, ends trimmed

2 T. olive oil or sesame oil

salt and black pepper

2 avocados, diced

2 T. lemon juice

2 T. toasted nuts/seeds

1/2 C. mixed herbs, chopped I use dill and basil

1/2 C. crumbled feta

 

Preheat the oven to 450° F. In a saucepan, combine balsamic vinegar, honey, tamari/soy sauce, garlic, thyme, oregano, and chili flakes. Set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat. On a baking sheet, toss the salmon with half of the balsamic sauce and arrange in an even layer. Arrange the asparagus around the salmon, toss with 1 T. of oil and season with salt and pepper. Bake for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly caramelized. Toss the salmon with the remaining balsamic sauce. Meanwhile, combine the avocado with 1 T. of oil, lemon juice, herbs, nuts/seeds, and feta in a bowl. Season with salt. Spoon the asparagus and salmon over the bowls of rice. Top with lots of the avocado/feta salad mix. Enjoy!

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green SaucePeruvian Chicken with Creamy Green Sauce

 

6-8 chicken thighs or breasts

1/3 C. olive oil or melted butter

6 cloves garlic

1 jalapeño, seeded if desired and chopped

1 T. ground cumin

1 T. smoked paprika

1 tsp. each salt and pepper

1/4 C. chopped cilantro and/or parsley

1 mango, chopped

1 avocado, chopped

Creamy Green Herb Sauce

1/2 C. mayo

1/2 C. plain Greek yogurt

1/2 C. fresh cilantro

1/4 C. fresh parsley

2 jalapeños, seeded if desired

2 cloves garlic

3 T. fresh lime juice

2 T. toasted sesame oil

 

Preheat oven to 425°F. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley – season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat CheeseStrawberry Jam with Honey Whipped Goat Cheese

 

6 C. fresh sliced strawberries

2 tsp. lemon juice

2-4 T. honey

3 T. balsamic vinegar

kosher salt and black pepper

Honey Whipped Goat Cheese

1 log (10 oz.) goat cheese

3 oz. cream cheese, at room temperature

2-3 T. honey

black pepper

fresh basil and thyme, for serving

 

To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and HerbsZa’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking

Gorgeous Veggie Board

Gorgeous Veggie Board

Beet Hummus

 

1 roasted beet peeled and chopped

1 can chickpeas (15 oz) drained

2/3 cup tahini

2-3 zest & juice lemons about 1/3 cup of lemon juice

2 cloves garlic chopped

1/3 cup olive oil

1 teaspoon cumin or more to taste

1 teaspoon kosher salt

1 handfull chopped herbs

 

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

 

Everything Bagel Hummus

 

1 can chickpeas, rinsed and drained

2 teaspoons garlic

¼ cup tahini

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons water

1 tablespoon Everything Bagel Seasoning

 

Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche RollSalted Honey Butter Cheddar Brioche Roll

 

3 1/2–4 C. all-purpose flour

1 packet (2 1/4 tsp.) instant yeast

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

3/4 C. warm milk

6 T. honey

8 T. salted butter, at room temperature

3 eggs, at room temperature

1 egg yolk, beaten with 1 T. water

flaky sea salt

2 C. shredded sharp cheddar cheese

for Honey Butter Topping:

4 T. salted butter, at room temperature

2 tsp. honey

1/2 tsp. garlic powder

fresh chopped parsley or basil

 

In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 T. of honey, 3 whole eggs, and 5 T. of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 C. of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour. In a small bowl, mix 3 T. of butter and 2 T. of honey. Mix in a good pinch of sea salt. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 C. of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil  and arrange seam side down in the prepared baking dish. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy. Bake the rolls for 22-25 minutes until golden. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 T. of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley. Serve the rolls warm, with honey butter and flaky salt.

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French ToastShiitake Mushroom Stuffed French Toast

 

1/2 C. Half and Half

2 Eggs

1 loaf Pan Bread sliced into 1/2 inch thick slices

Oil (I prefer Avocado Oil) just enough to cover the pan

1 1/2 T. Butter

2 C. Shiitake Mushrooms, sliced

1 tsp. Mirin

1/2 tsp. Fish Sauce

1/4 tsp. Salt

Chives to garnish

 

Heat a skillet over medium heat, add the butter, and saute the shiitake Mushrooms until golden brown. Deglaze the pan with mirin and fish sauce and add the salt. Set aside. Mix, using a fork, the half and half and eggs in a pie pan. Take a slice of the bread and make a small incision into one of the sides of the slices, do not cut all the way through. Stuff some of the mushrooms into each slice of bread. Add oil to a skillet. Dip the slice in the egg and half and half mixture. Soak quickly and ensure coverage on both sides. Place in pan. Brown both sides and maybe even the edges. Plate and garnish with chives. Enjoy!

Crispy Roasted Lemon Pepper Chicken

Crispy Roasted Lemon Pepper Chicken

Crispy Roasted Lemon Pepper ChickenCrispy Roasted Lemon Pepper Chicken

 

1 3 1/2 to 4 lb. roasting chicken

1 1/2 T. lemon pepper

1 tsp. baking powder

1/2 lemon

3 cloves garlic

A few sprigs thyme

 

Place chicken breast-side down on work surface. Use tip of sharp knife to make four 1-inch incisions along back of chicken. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs. Tuck wing tips underneath chicken. Combine lemon pepper, baking powder in small bowl. Pat chicken dry with paper towels and sprinkle all over with lemon pepper mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast-side up, in V-rack set on rimmed baking sheet and refrigerate, uncovered, for 12 to 24 hours. Adjust oven rack to lowest position and heat oven to 450 degrees. Using paring knife, poke 20 holes about 1 1/2 inches apart in 16- by 12-inch piece of foil. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes. Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes. Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes. Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Mini Pizzatizers

Mini Pizzatizers

Mini PizzatizersMini Pizzatizers

 

1 can Pillsbury Pizza Crust

1 package eggroll wrappers

1 lb. Italian sausage

4 oz. pepperoni, diced

1 1/2 C. shredded mozzarella

1 can (6 oz.) pizza sauce

12 oz. water (2 cans worth)

1/2 T. garlic powder

1/2 T. onion powder

1 tsp. oregano

1/4 tsp. red pepper flakes

1/2 tsp. salt

 

Preheat oven to 425F. Roll out the Pillsbury Pizza Crust on a lightly floured surface until its 1/4” thick. Cut into 2 5/8” circles and line mini muffin pan, pressing the dough into the wells, set aside. Cook the Italian sausage over medium high heat until browned, drain and set aside to cool. Mix all the ingredients for the pizza sauce, add the diced pepperoni and cooked sausage, mix well. Fill each of the dough lined muffin cups with the mixture, set remaining mixture aside. Top with 1/2 C. shredded mozzarella. Bake for 12 to 15 minutes or until the edges of the dough are brown and the cheese is hot and bubbly. Heat frying oil to 350F. To the remaining pizza filling mixture add 1 C. of shredded mozzarella and mix well. In each eggroll wrapper, add 1/4 C. filling and roll up, use a water moistened finger tip along the edge of the eggroll wrapper to seal, repeat until all the filling is used. Deep fry the stuffed egg rolls for 2 to 3 minutes or until golden brown

Rosé-Themed Cheese Board

Rosé-Themed Cheese Board

Rosé-Themed Cheese BoardRosé-Themed Cheese Board

 

Parmesan thyme rosé crackers

1 ½ C. flour

½ C. grated parmesan cheese

1 tsp. salt

2 tsp. thyme leaves (or 1 tsp. dried thyme)

½ C. rosé wine

2 T. olive oil

Flaky salt + black pepper

Quick chipotle rosé strawberry jam

1 pint strawberries, stems removed and chopped

⅓ C. rosé wine

3 T. sugar

1 tsp. chipotle chili powder

Rosé-themed cheese board

Brie

Gouda

White cheddar

Strawberries

Grapes

Olives

Chocolate

Parmesan thyme rosé crackers

 

Preheat oven to 450. Combine 1 ½ C. flour, ½ C. grated parmesan cheese, 2 tsp. thyme leaves and 1 tsp. salt in a large bowl. Add ½ C. rosé wine and 2 T. olive oil and use a fork or your hands to mix together until a sticky dough forms. If dough looks dry, add more liquid (either wine or water) until you get a dough ball you can work with. Turn dough out onto a floured surface and roll into a rectangle, about ⅛-inch thick. Don’t worry about making the perfect shape, just roll the dough until you get to the right thickness. Brush with a little more olive oil (about 1 T.) and sprinkle with more thyme leaves, and 1 tsp. each flaky salt and black pepper. Using a sharp knife or pizza cutter, cut into pieces and arrange on a parchment-lined baking sheet. Lightly prick each cracker with a fork and bake for 12-15 minutes, until edges are lightly browned. Let cool before serving.

 

Quick chipotle rosé strawberry jam

 

Add 1 pint chopped strawberries, ⅓ C. rosé wine and 3 T. sugar to a saucepan and set over medium-high heat. Bring to a boil and then use a wooden spoon to start smashing some of the strawberries and release more liquid. Reduce heat to low and let simmer for 15 minutes, stirring/smashing every 5 minutes. Add 1 tsp. chipotle chili powder and let simmer for an additional minute. Remove from heat and let cool before serving. The jam will thicken a bit as it cools.

 

Rosé-themed cheese board

 

Arrange cheese, olives, meats, fruit, crackers, chocolate and all your favorites as you please!

Curley Corn Ribs

Curley Corn Ribs

Curley Corn RibsCurley Corn Ribs

 

4 cobs corn, husks removed

4 cloves garlic, minced to a fine purée

4 C. vegetable oil, for frying

2 shishito peppers (or jalapeño peppers), seeds removed and thinly sliced, for serving

1 tsp. flaky sea salt, to season

 

Rub the corn cobs with the minced garlic until every crevice has been coated. Using a sharp chef’s knife, cut the cobs into four quarters lengthwise (see Note). Place the corn cob “ribs” into a large bowl and set on the counter to marinate for a minimum of 1 hour. Meanwhile, in a large, heavy pot over high, heat the vegetable oil. Once the temperature has reached 360ºF (182ºC), use a slotted spoon to gently submerge the corn “ribs,” one at a time, in the oil (this will avoid any hot splashes). Fry a maximum of four “ribs” at a time. Fry the cobs until they begin to curl and the kernels turn golden brown, 5 to 10 minutes. Once the cobs are ready, use the same slotted spoon to remove the corn. Let the cobs drain on a paper towel–lined plate. Continue this process until all the cobs have been cooked. Plate cobs with the thinly sliced shishito peppers and large dollops of zhoug. Finish with flaky sea salt, to taste. NOTE: The cobs are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. No need to risk your life; just cook them whole and fry a little longer than suggested, about 15 minutes.

 

Zhoug

1 C. fresh cilantro leaves

1 tsp. ground cardamom

½ tsp. ground cumin

4 cloves garlic

½ tsp. kosher salt

1 shishito pepper, seeds removed and roughly chopped

¼ C. extra virgin olive oil

 

To a mortar, add the cilantro, cardamom, cumin, garlic, and salt. Begin to grind and crush into a paste with the pestle. Add the shishito pepper and continue grinding. Lastly, pour in the olive oil and mix until a pesto-like consistency has formed. Taste before seasoning with more salt, if needed. Set aside for serving. Extra zhoug can be sealed in a jar or airtight container and stored in the refrigerator for up to 1 week.