-
Roasted Beet & Garlic Linguine with Walnuts & Feta
Even if this weren’t so delicious, it would be worth it for the color alone.
-
Pasta with Carrot Miso Sauce
This looks like perfect M&C, but it’s vegan and umami-ful. The sauce can be used for other purposes (on vegetables, for example).
-
Biscotti
We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.
-
Onion Caraway Shortbread
In a medium frying pan, melt 2 tsp butter over medium heat. Add 1 cup finely chopped onion (1 medium) and cook, stirring occasionally, until it is soft and the edges are brown. Put aside in a bowl to cool thoroughly. Position a rack in the middle of the oven. Preheat the oven to 350º […]
-
Sesame Seed Cookies
In a large skillet over medium-high heat, lightly toast 1 ¾ cups sesame seeds This will probably be easier to do in two batches. Set aside in a pie plate or similar. In a stand mixer, beat 1 cup butter, softened (2 sticks) 1 scant cup granulated sugar until smooth and pale, about one minute. […]
-
Pumpkin Seed Hummus
Place in a food processor or a blender 2 cups toasted pumpkin seeds 2 large garlic cloves Pulse until uniformly ground, scraping down the sides as needed. The mixture will be rough and sandy looking. Add 2 Tbl Dijon mustard ½ cup rice vinegar and pulse to combine. With the motor running, slowly drizzle in […]
-
Cranberry Walnut Buckwheat Shortbread
Gluten-free, vegan and delicious: three words you might not think to put together, but believe me. We aren’t on any special diets and love to make this for dessert!
-
Curried Cauliflower & Potato Soup
Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.
-
Hazelnut Sticks
Line the bottom and sides of a 9×5 loaf pan with foil. (See note at the end of these directions for how to do this painlessly.) In a food processor, combine ⅔ cup raw hazelnuts (with skins still on them) 1¼ cups unbleached all-purpose flour scant ½ cup sugar ¼ tsp salt Pulse until the […]
-
Pâte Sucrée
This is a sweet tart dough. Makes 2 tart shells. Use one, freeze one to use later. Sift 16 ounces (about 1⅝ cups) all purpose flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream 8 ounces (2 sticks) butter 5.5 ounces granulated sugar on high speed until […]
-
Fig and Hazelnut Tart
In an 8- to 10-inch tart pan, make ½ recipe for Pâte Sucrée (Sweet Tart Dough), blind baked and cooled Preheat the oven to 375° F. Adjust oven rack to middle position. In a food processor, combine 1 cup blanched hazelnuts, toasted ⅓+ cup granulated sugar scant TBL light brown sugar ½ tsp kosher salt […]
-
Cabbage with Mustard Seeds and Coconut
1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard […]
-
Carrot and Turnip Slaw with Dill
Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over […]
-
Revani
Preheat oven to 375º F. Combine in a mixing bowl: ½ cup semolina ⅔ cup flour 1 TBL baking powder In another bowl, mix for a couple minutes: ½ cup sugar 1 TBL olive oil 1 tsp vanilla 4 eggs Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square […]
-
Socca
A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture […]
-
Bellevue Granola
“It’s full of nuts” Preheat oven to 300º F, convection bake if your oven does this trick. In a very large bowl, mix together 6 cups old-fashioned rolled oats (aka oatmeal) 1 cup raw pistachios, hulled 1½ cup raw almonds 1 cup raw pecans 2 cups raw pumpkin seeds, hulled 1 cup raw sunflower seeds […]