Recipes

Servings: 10 Ingredients: Streusel: Walnut halves (1 cup) Ground cinnamon (1 tbsp) Brown sugar, packed (1/3 cup) Unsalted butter, chilled (1/3 cup) Flour (1/2 cup) Cake: Flour (2 cups) Baking soda (1/2 tsp) Baking powder (1-1/2 tsp) Unsalted butter, softened (1 cup) Granulated sugar (1-1/2 cups) Eggs (2) Sour cream (1 cup) Vanilla extract (1 tsp) Directions: Preheat the oven to 325°F. Grease and flour a bundt pan. Set aside. Make streusel: Combine all streusel ingredients in a food processor. Pulse until mixture resembles coarse crumbs. Make cake: Combine flour, baking soda and baking powder in a small bowl and gently whisk to combine. Set aside. Place butter and sugar in a large bowl and mix on medium speed for 2-3 minutes or until creamy. Add eggs and vanilla and mix until incorporated. Add half of flour mixture to butter mixture and mix. Beat in sour cream until incorporated and mix in remaining flour. Batter will be thick. Pour half of streusel mixture in the bottom of the bundt pan and spread evenly. Add 2/3 of batter on top of streusel and gently level with offset spatula or back of a spoon. Sprinkle remaining streusel evenly over batter and top with remaining 1/3 batter. Smooth top and bake for 50-60 minutes or until toothpick inserted in cake comes out clean. Cool completely in pan and invert on serving tray when ready to eat. Notes: ...

Servings: 12 Ingredients: All-purpose flour (1/2 cup + 2-1/4 cups) Dark brown sugar (1/2 cup) Room temperature butter (4 tbsp + 5 tbsp) Cinnamon (1 tsp) Baking powder (2 tsp) Baking soda (1/2 tsp) Salt (1 pinch) Vegetable oil (1/3 cup) White sugar (1 cup) Eggs (2) Sour cream (1 cup) Directions: Preheat oven to 350°F and line or grease a muffin tin. Mash together 1/2 cup flour, brown sugar, 4 tbsp butter, and cinnamon until texture resembles wet sand. Set aside. Whisk together 2-1/4 cups flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, mix 5 tbsp butter, oil, and white sugar until incorporated. Add eggs one at a time, mixing until incorporated after each. Add sour cream and mix until just incorporated. Gently mix in flour mixture until a thick batter forms. Divide half of batter between muffin cups and top with half of brown sugar mixture. Repeat with remaining half of batter and brown sugar mixture. Bake until a toothpick comes out clean (~25 minutes). Cool in tin for 5 minutes before removing.

Servings: 6 Ingredients: Beets (5) Salt Yukon Gold potato (1) Chicken broth (14.5 oz) Sour cream (16 oz) Plain yogurt (1/2 cup) Sugar (1/4 cup) Lemon juice (2 tbsp) Champagne vinegar or red wine vinegar (2 tsp) Black pepper (1/2 tbsp) English cucumbers (2 cups chopped, ~2) Scallions (1/2 cup chopped, ~1/2 bunch) Fresh dill (2 tbsp chopped) Directions: Remove tops from beets. Bring a pot of salted water to a boil, then boil beets until tender (~45 minutes). While beets cook: 2a) Peel and dice potato. 2b) Bring a small pot of salted water to a boil, then boil potato until tender (~5 minutes). 2c) Drain potato, cool under cold water, and pat dry, then set aside. Remove beets from pot and set aside. Strain and reserve 1-1/2 cups of cooking liquid. Wait for beets and beet liquid to cool. In a large bowl, whisk together reserved cooking liquid, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbsp salt, and pepper. Remove seeds from cucumbers and peel beets. Dice cucumbers and beets, chop scallions and dill, and stir in all and potatoes. Cover and chill. Serve cold. Notes: ...

Yield: 12 muffins OR 36 mini-muffins (see notes) Ingredients: Butter (1/2 cup) Sugar (1/4 cup) Salt (1/2 tsp) Eggs (2) Honey (1/2 cup) Whole milk (1 cup) Cornmeal (1-1/4 cups) Flour (1 cup) Baking powder (1 tbsp) Directions: Place oven rack in middle position and preheat oven to 350°F. Line or grease a muffin tin. Melt butter. Whisk together butter, sugar, and salt in a large bowl. Whisk in eggs until combined. Whisk in honey and milk. Whisk in cornmeal, flour, and baking powder until combined. Pour into muffin tin and bake until an inserted toothpick comes out clean (~20 minutes). Let cool in tin for 10 minutes, then transfer to wire rack. Notes: ...

Servings: 2 Ingredients: Whole milk (2 cups) Butter (2 tbsp) Brown sugar (3 tbsp) Cornmeal (1/3 cup) Vanilla extract (1/2 tsp) Salt Cinnamon Directions: Combine milk, butter, sugar, and a pinch of salt in a medium saucepan over medium heat, and stir gently until the milk starts to bubble. Turn heat to low and slowly add cornmeal while stirring continuously. Stir until the mixture thickens. Remove from heat and stir in vanilla. Serve garnished with cinnamon to taste.

Servings: 1 cup Ingredients: Granulated sugar (1/3 cup) Fresh lemon juice (1/3 cup) Lemon zest, finely grated (2 teaspoons) Large eggs, room temperature (2) Butter, room temperature (4 tablespoons) Directions: Combine sugar, lemon juice, lemon zest, and eggs in a small saucepan Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface and the curd is thick enough to hold marks of the whisk, about 6-8 minutes Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap Refrigerate until cold, then remove the plastic wrap and replace with a lid Notes: ...

Servings: 4 Ingredients: Cooked white or brown rice (4 cups) Sesame oil (2 tbsp) Frozen vegetable mix of choice (2 cups) Yellow onions (4) Sliced baby bella mushrooms (2 cups) Chicken breasts (2) Eggs (2) Soy sauce (2 tbsp or to taste) Garlic powder (4 tsp or to taste) Directions: Dice onions and chop chicken into bite-sized pieces. In a large skillet or wok, heat oil over medium high heat. Sauté chicken until slightly golden, then remove from pan and set aside. Sauté onions and frozen vegetables until onions are soft and translucent. Add mushrooms and continue to sauté until mushrooms are browned. Stir in rice and chicken. Clear a space in the middle of the pan and scramble the eggs in the space. Stir in eggs, soy sauce, and garlic powder. Notes: ...

Servings: 5 Ingredients: Heavy cream (1 cup) Fruit puree of choice (1 cup) Directions: Beat cream until stiff peaks form. Fold puree into cream. Scoop into serving glasses and chill until set, about 3 hours. Notes: Wine glasses work well for serving. Some fruit purees that have worked well: Mango (~3 mangoes) Strawberry banana (~1/2 lb strawberries, 1 banana) Peach (~3 peaches) Plum (2-3 plums) If you try with a different fruit, I’d love to hear about it! ...

Yield: ~2 qts Ingredients: Butter (4 tbsp) Vegetable oil (1/2 cup) Brown sugar (1/4 cup) Honey (1/3 cup) Cinnamon (2 tsp) Cardamom (1/2 tsp, optional) Salt (1/2 tsp) Vanilla extract (2 tsp) Old-fashioned oats (5 cups) Assorted raw nuts/seeds of choice (2-3 cups) Assorted dried fruit of choice (to taste, optional) Directions: Place oven rack in middle position and preheat oven to 350°F. Melt butter. In a medium bowl, combine butter, oil, honey, and vanilla. In a large bowl, mix together nuts/seeds, sugar, cinnamon, cardamom, and salt. Stir butter mixture into nut mixture until evenly coated. Stir in oats 1 cup at a time. Bake in a 9x13" baking dish until oats are golden-brown, stirring occasionally (25-30 minutes). Cool to room temperature, stirring occasionally. Stir in dried fruit. Notes: ...

Yield: 1 serving Ingredients: Milk or non-dairy alternative (1 cup) Frozen fruit (1 cup) Cottage cheese (1/2 cup) Directions: Blend all ingredients until smooth. Notes: This recipe is very flexible. It can be made with fresh fruit instead of frozen, and other flavors can be added in (e.g. 1 tbsp honey, a dash of vanilla, 2 tbsp peanut butter).