- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 3/4 cup honey
- 1/3 cup water
- 1/4 cup vegetable oil
- 6 cups pecans
- 2 cups sliced almonds
- 2 cups coconut flakes, unsweetened
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
Whisk salt, cinnamon, honey, water, rice and vanilla together.
In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well. [try using half of the sauce to see if it’s less sticky].
Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.
- 2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- Kosher salt and black pepper
- 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
- 2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)
- 2 shallots, trimmed and sliced lengthwise 1/4-inch thick
- 1 cup frozen peas, thawed (or fresh peas)
- 1 lemon, scrubbed
- ½ cup grated Parmesan
- ¼ cup sliced fresh chives or parsley (optional)
Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
- 4 pounds sirloin steak, cut into 2″ chunks
- 6 pieces bacon, chopped
- 6 carrots, peeled and chopped
- 1 onion, chopped
- 6 cloves garlic, minced
- 1/4 cup brandy
- 1 bottle red wine
- 1 tablespoon tomato paste
- 1/2 teaspoon thyme
- 1 teaspoon parsley
- 2 bay leaves?
- 2 pounds mushrooms, sliced
- 1/2 cup and 2 tablespoons butter, split
- 1/2 cup flour
- salt and pepper to taste
Preheat oven to 250.
In a dutch oven over medium high heat, saute bacon pieces, then remove from pan. Add beef to pan and brown in bacon drippings, then remove from pan. Pour off all but about 1 tablespoon of bacon fat. Saute carrots and onion in remaining bacon fat for about 5 minutes, scraping the pan. Add garlic and continue to saute another 1-2 minutes. Add bacon and beef back into pot.
Turn heat on high and add 1/4 cup brandy. Light it on fire with a long lighter. Let it burn out.
Add 1 bottle red wine to cover. Add tomato paste, thyme, parsley, bay leaves(?). Bring to boil for 5 minutes. Cover and put in oven for 2 hours or until tender.
In a large skillet, melt 2 T butter and saute mushrooms.
In a small sauce pan, melt 1/2 cup butter and add flour. whisk together to make a roux and cook a few minutes until light tan.
Remove pot from oven, and put it back on the stove over medium heat. Whisk in roux, stir for several minutes until the sauce is thickened. Then add mushrooms and salt and pepper to taste.
- 6 tablespoons unsalted butter (3/4 stick)
- 2 ½ cups confectioners’ sugar
- ¾ cup unsweetened cocoa powder (it’s worth investing in high-quality cocoa powder, since that’s mostly what you’ll be tasting here)
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 8 ounces bittersweet chocolate (at least 67% cacao), chopped (or dark chocolate chips)
- ½ cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)
- Flaky sea salt, such as Maldon or Jacobsen
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
Melt the butter in a small pot over medium heat, swirling, until it’s starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.
Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
- 1 cup shelled fava beans (from about 1¼ lb. pods)
- 8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1″ pieces
- 5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
- 4 oz. French green beans, trimmed, cut into 1″ pieces
- 2 lemons
- 1 orange
- 2 cups extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
- 1 Tbsp. fennel seeds, lightly crushed
- 1 tsp. crushed red pepper flakes
- 1 tsp. sugar
Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Vegetables can be marinated up to 6 days ahead. Keep chilled.
Serve over toast spread with goat cheese (recipe suggests ricotta) or drizzle over baked fish.
- 1 1/4 pounds mixture of ground sirloin and ground pork
- 2 teaspoons Worcestershire sauce
- 1 egg, beaten
- 1/2 cup Italian bread crumbs
- 1/4 cup grated Parmesan
- 2 cloves garlic, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon chili flakes
- salt and pepper
- 1 can beef broth
Preheat oven to 425. Line a cookie sheet with foil.
Mix beef, pork, Worcestershire, egg, bread crumbs, cheese, garlic, parsley, chili flakes, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on cookie sheet. Pour 1 can of beef broth into cookie pan. Bake balls 10 to 12 minutes, until no longer pink.
- 2 pounds shredded, cooked chicken
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 can black beans
- 1 can corn or frozen corn
- salt & pepper
- enchilada sauce
- shredded Mexican cheese
- flour tortillas
Heat the oven to 350.
Spread a bit of sauce on the bottom of a 9×13″ pan.
Saute onion and red pepper. Add black beans, corn, cumin and salt & pepper.
Place some chicken, black bean mixture and cheese in each tortilla and roll. Place seam side down in pan. Cover with remaining sauce and sprinkle with cheese.
Bake for 20 min.
- 1 1/4 cups brown rice
- 1 1/2 cups frozen shelled edamame
- 1 1/2 cups chopped sugar peas, trimmed and roughly chopped
- 1-2 tablespoons soy sauce
- 4 cups chooped kale
- 2 ripe avocados, sliced
- Any combination of diced/sliced chick peas, red onion, carrot, sugar peas, cucumber, green onion, corn, sesame seeds, etc
Sriracha soy Dressing
- ½ cup peanut butter
- 1 tsp sesame oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2~3 tbsp water
- 1~2 tbsp sriracha sauce
- 2 tablespoons rice vinegar
- 4 teaspoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon (more or less to taste) McCormick Gourmet™ Sriracha Seasoning
- 1/4 cup grapeseed or light olive oil
- 1/4 cup plain Greek yogurt
- 1/4 cup orange juice
- 2 tablespoon honey
- 1/2 teaspoon cinnamon
- Pinch of salt and pepper
Carrot Ginger Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice vinegar
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
- 1/2 cup canned chickpeas, keep juice from can
- 1/2 cup nutritional yeast
- 1/2 cup silken tofu
- 1/4 cup slivered almonds
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 2 cloves garlic
- 1/4 cup chickpea juice
Add greens to bowl and top with rice and other ingredients. Drizzle with dressing.
Yogurt Dressing: whisk ingredients together.
Sriracha Soy Dressing: Blend all ingredients in a blender.
Sriracha Dressing: Whisk together rice vinegar, soy sauce, sesame oil, and sriracha seasoning until smooth. Drizzle in oil, whisking vigorously, until incorporated.
Carrot Ginger Dressing: Blend all ingredients in blender.
Yum sauce: Blend all ingredients except chickpea juice in blender. Slowly add chickpea juice until you get the right consistency.
- 2 cups quinoa, cooked with 4 cups water and drizzle of olive oil
- 1 can black beans, rinsed
- add in any combination of cucumbers, tomatoes, cilantro, tiny amount of red onion, celery avocados, corn, etc
- Juice from 2-3 lemons
- Olive oil
- lots of cumin
- salt & pepper
Mix lemon juice, oil, cumin, salt and pepper. Mix everything together.