Recipes

Servings: 4 Ingredients Olive oil (6 tablespoons) Panko bread crumbs (⅔ cup) Salt and black pepper Yellow onion (1 medium), minced Garlic cloves (4), minced Crushed red pepper (½ teaspoon) Tomato paste (⅓ cup) Cannellini beans (2 14-ounce cans), rinsed and drained Heavy cream (1 cup) Chopped jarred sun-dried tomatoes in oil (½ cup) Finely grated Pecorino or Parmesan (⅓ cup + ⅓ cup) Baby arugula (3 ounces) Finely grated lemon zest (2 teaspoons) Lemon juice (4 teaspoons, from 1 lemon) Toasted bread (optional), for serving Directions In a medium skillet, heat 2 tablespoons olive oil over medium heat. Stir in panko and season with salt and pepper. Cook, stirring frequently, until toasted and golden, about 3 minutes. Transfer to a paper-towel lined plate. Wipe out skillet. Heat another 2 tablespoons olive oil in the skillet over medium heat. Add onion, garlic, and red pepper. Season with salt and pepper. Cook, stirring frequently, until softened, about 4 minutes. Add tomato paste and stir until darkened and combined, about 3 minutes. Stir in beans, heavy cream, sun-dried tomatoes, and ⅓ cup water. Simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in ⅓ cup of cheese, then season with salt and pepper. In a medium bowl, toss arugula with the seasoned panko, lemon zest, lemon juice, ⅓ cup of cheese, and 2 tablespoons olive oil. Season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

Servings: 20 Ingredients Matzoh (4 sheets) Butter (3 sticks) White sugar (3/4 cup) Water (3 tbsp) Chocolate chips (1 heaping cup) Toasted pistachios (1/2 cup) Toasted coconut flakes (1/2 cup) Directions Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is golden-brown and syrupy. Pour mixture over matzoh and spread to coat evenly. Bake until toffee is bubbling and the shade of a brown paper bag (~11 minutes). Remove from oven and let cool 1 minute. Sprinkle chocolate chips evenly on top and let sit until melted (~5 minutes). Spread chocolate evenly over top and sprinkle with pistachios and coconut. Let cool, then break into pieces. Notes Feel free to use different toppings instead of pistachios and coconut.

Servings: 16 Ingredients White sugar (1/2 cup) Brown sugar (1/2 cup) Light corn syrup (1/2 cup) Salt (1/4 tsp) Water (1/4 cup) Peanuts (1-1/2 cups) Softened butter (2 tbsp) Vanilla extract (1 tsp) Baking soda (1 tsp) Directions Set a cookie sheet in an oven to keep warm. Add white sugar, brown sugar, corn syrup, salt, and water to a heavy 2 qt or larger saucepan. Stir over medium heat until sugar is dissolved. Stir in peanuts, set a candy thermometer in place, and continue stirring frequently. Shortly before temperature reaches 300°F, set out and grease or line cookie sheet. When temperature reaches 300°F, remove from heat and immediately stir in butter, vanilla, and baking soda. Immediately pour onto cookie sheet and gently tilt to spread. Let cool, then break into pieces. Notes If peanuts are roasted, wait until temperature reaches 250°F before adding peanuts. If peanuts are salted, omit salt.

Servings: 48 Ingredients Butter (1/2 cup) Brown sugar (2 cups) Whole milk (1/2 cup) Peanut butter (1 cup) Vanilla extract (1 tsp) Powdered sugar (3 cups) Directions Line an 8x8" baking pan with parchment paper. Melt butter in a medium saucepan over medium heat. While butter melts, measure powdered sugar into a large mixing bowl. Stir in milk and brown sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla. Pour over powdered sugar and beat until smooth. Pour into baking pan and chill until firm, then cut into squares.

Servings: 24 Ingredients Flour (2-1/2 cups) Powdered sugar (2/3 cup) Finely chopped toasted pecans (3/4 cup) Kosher salt Butter (1 cup + 6 tbsp) Cane syrup (3/4 cup) Brown sugar (1/2 cup) Heavy cream (6 tbsp) Vanilla extract (1 tsp) Coarsely chopped toasted pecans (3 cups) Directions Preheat oven to 350°F. Add flour, powdered sugar, finely chopped pecans, and 1/2 tsp salt to a food processor. Pulse until thoroughly combined. Cube 1 cup of butter and add it to food processor. Pulse until contents resemble coarse meal. Line a 13x9" baking dish with parchment paper. Press contents of food processor into pan. Bake until lightly browned (~25 minutes). Cool completely on a wire rack (~25 minutes). Heat cane syrup, brown sugar, heavy cream, 6 tbsp butter, and 1/4 tsp salt in a medium saucepan over medium heat, stirring constantly. Boil, stirring constantly, for 1 minute, then remove from heat. Stir in vanilla and coarsely chopped pecans. Pour contents of saucepan evenly over cooled crust. Bake at until filling in center of pan bubbles (~15 minutes). Cool for 1 hour on a wire rack, then chill in fridge for 1 hour before cutting.

Servings: 36 Ingredients Whole milk (1 cup) Light brown sugar (1 cup) White sugar (2 cups) Unsalted butter (3 tbsp) Vanilla extract (1 tsp) Directions Boil milk and sugars in a 3 qt. saucepan over medium-high heat, stirring constantly. Reduce heat to medium and cook without stirring until temperature reaches 236°F. Remove from heat and add butter and vanilla without stirring. Let cool until temperature reaches 120°F. While mixture cools, line an 8x8" baking pan with parchment paper. When mixture cools, stir with a wooden spoon until butter is fully incorporated and mixture starts to thicken. Pour into baking pan and chill until firm, then cut into squares.

Yield: 1 double crust (or 2 single crusts) Ingredients All-purpose flour (2-1/2 cups / 10-1/2 oz) Salt (1-1/4 tsp) Vegetable shortening (1/4 cup) Unsalted butter, ice-cold and cubed (10 tbsp / 1-1/4 sticks) Ice water (6-10 tbsp) Directions Combine flour, salt, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 until evenly crumbly. Add butter and mix on speed 2 until unevenly crumbly, with some dime-sized pieces of butter remaining. Drizzle in ice water slowly with the mixer running, stopping once larger clumps begin to form. Squeeze a handful of crumbs. If they don’t hold together, keep drizzling in water until the dough is cohesive and no loose crumbs remain in the bowl. Gather the dough into a ball on parchment and divide into two disks. For a double-crust pie, make the bottom disk about twice the size of the top; for two single crusts, divide evenly. Wrap and refrigerate for at least 30 minutes before rolling. Notes Keep the butter cold: visible flattened pieces of butter in the dough make for a flakier crust. Add the water gradually rather than all at once; the amount needed varies with humidity and flour. The rest in the fridge lets the flour hydrate and firms up the fat, making the dough easier to roll. Extra disks can be wrapped well and frozen for up to 3 months. Thaw overnight in the refrigerator. Adapted from King Arthur Baking.

Servings: 8 Ingredients Chuck roast (4 lbs) Salt (1 tsp) Black pepper (1/4 tsp) Garlic powder (1/4 tsp) Dry onion soup mix (1 packet) Water (1 cup) Carrots (3) White onion (1) Russet potatoes (3) Parsnip (1) Bay leaves (2) Directions Peel and chop onion, carrots, and parsnip. Peel and cube potatoes. Season roast on all sides with salt, pepper, and garlic powder. Brown roast on all sides in a large skillet over high heat. Place roast in slow cooker and add remaining ingredients. Cook on low for 8-10 hours. Remove bay leaves and serve.

Servings: 5 Ingredients Russet potatoes (2) Sweet potatoes (2) Vegetable oil (2 tbsp) Yellow onions (2 medium) Garlic (2 cloves) Ground cumin (2 tsp) Chili powder (2 tsp) Curry powder (4 tsp) Garam masala (2 tsp) Fresh ginger (1 inch) Salt (2 tbsp + 2 tsp) Diced tomatoes (14.5 oz) Garbanzo beans (15.5 oz) Frozen peas (2 cups) Coconut milk (13.5 oz) Directions Peel and cube all potatoes. Place potatoes in a pot and fill with water until potatoes are covered. Add 2 tbsp of salt. Bring potatoes to a boil over high heat, then reduce heat to medium and simmer until tender, 10-15 minutes. Continue recipe while potatoes simmer. Drain potatoes in a colander when they are ready. Dice onion, mince garlic, drain beans, and peel and mince ginger. Heat oil in a large skillet over medium heat. While oil heats, measure the seasonings (cumin, chili powder, curry powder, garam masala, and 2 tsp salt) into a bowl. Sauté the onions and garlic until the onion is soft and translucent, about 5 minutes. Add the seasonings and ginger and sauté 2 more minutes. Stir in the tomatoes, beans, peas, and potatoes. Stir in the coconut milk and bring to a simmer. Simmer 5-10 minutes. Notes Best served over basmati rice. Increase chili powder for a spicier curry if desired.

Servings: 10 Ingredients Red onions (2) Garlic (4 cloves) Low-sodium chicken broth (1 cup) Dark brown sugar (1 tbsp packed) Chili powder (1 tbsp) Kosher salt (1 tbsp) Ground cumin (1/2 tsp) Cinnamon (1/4 tsp) Pork shoulder, boneless or bone-in (5 lbs) Barbecue sauce (2 cups) Directions Thinly slice onions and garlic. Place onions and garlic in an even layer in slow cooker and pour in broth. In a small bowl, combine sugar, chili powder, salt, cumin, and cinnamon. Pat pork dry with paper towels, then rub sugar mixture all over it. Place pork in slow cooker, and cook for 6 hours on high or 10 hours on low. Move pork to a cutting board. Strain contents of slow cooker and return solids to slow cooker. Discard liquid. If pork has a bone, remove and discard it. Using two forks, shred pork, removing any large pieces of fat. Return pork to slow cooker and stir in barbecue sauce.