Recipes

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: 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).

Yield: ~3 cups Ingredients: Heavy cream (1 cup) Sugar (1-1/2 cups) Unsweetened cocoa powder (1 cup) Butter (1/2 cup) Vanilla extract (2 tsp) Salt (1/4 tsp) Directions: In a 2-quart saucepan, combine cream, cocoa, and sugar until smooth. Bring to a boil over medium heat, stirring occasionally. Stir in butter and continue to boil until mixture thickens (~5 minutes). Remove from heat and stir in vanilla and salt. Let cool for 5 minutes. Notes: ...

Servings: 8 Ingredients: Celery (3 ribs) Yellow onion (1) Green bell pepper (1) Garlic (2 cloves) Fresh parsley (1/4 bunch) Smoked sausage (1 lb) Boneless, skinless chicken thighs (2) Dried oregano (1 tsp) Dried thyme (1 tsp) Smoked paprika (1/2 tsp) Cayenne (1/2 tsp) Black pepper (1 tsp) Diced tomatoes (28 oz) Chicken broth (2 cups) Uncooked long grain white rice (2 cups) Green onions (3) Directions: Finely dice celery, onion, and bell pepper. Mince garlic. Chop parsley. Slice sausage into rounds. Add celery, onion, bell pepper, garlic, parsley, sausage, chicken thighs, oregano, thyme, paprika, cayenne, pepper, diced tomatoes, and chicken broth to slow cooker and stir. Cook on high for 4 hours. Remove chicken thighs, quickly replacing lid of slow cooker. Shred chicken thighs. Stir chicken thighs and rice into slow cooker. Cook on high for 30 minutes. Turn off slow cooker and fluff rice. Slice green onions. Serve garnished with green onions, or stir green onions in before serving.