Recipe of the Month

September 2019 Recipe of the Month

Gazpacho de Sevilla

All over Spain, you will find different versions of gazpacho. Some use bread as a thickener, others have chunks of vegetables, many are pureed smooth. It’s available in boxes and cans, at airport take-out joints and the most elegant restaurants. The two things that appeared to be consistent in Spain, first, they sip it from a cup, they do not eat it with spoon! And second, it isn’t lipstick red from tomatoes, but rather a coral color as a result of the emulsion from red tomatoes and rich Extra Virgin Olive Oil. I have several versions of recipes for gazpacho – some are more time consuming — requiring precise tiny dices of lots of veggies, but my favorites toss everything in a blender and simply puree them. This one is my current favorite. It adds the extra step after pureeing of straining out any skins and seeds that didn’t puree nicely. The smooth consistency and flavor balance are just right here. Try it — you’ll like it!

Servings: 6 Prep Time: 15 minutes Total Time: 15 minutes



2 tablespoons Red Wine Vinegar

1/3 cup Extra Virgin Olive Oil – plus a little bit more to drizzle on top

1 1/2 cup Tomato Juice, more or less, depending on consistency

2 pounds Tomato, mix of heirloom and slicing, cored, rough chopped, and cherry tomatoes

1 Italian Frying Pepper, or bell pepper, cored, seeded, rough chopped

1/2 cup Sweet Onion, rough chopped

1 small-medium Cucumber, peeled, rough chopped

1 small clove Garlic

Salt and Pepper, to taste


Combine oil and vinegar in a large serving bowl. Pour a splash of tomato juice in a blender, and then throw in handfuls of the veggies in batches small enough for your blender to handle. Blend until pureed. As each small batch is done, pour it into a fine meshed strainer or a food mill over the bowl with the oil and vinegar. Push the puree through the strainer to remove any unwanted tomato skin, cucumber seed etc. When you have finished pureeing all the veggies, add remaining tomato juice and season to taste with salt and pepper.  My husband and son also like to add a dash of hot sauce. Whisk to combine it well with the oil and vinegar. Refrigerate until cold and serve in a cup with a tiny drizzle of excellent quality Extra Virgin Olive Oil on top .

August 2019 Recipe of the Month


A version of this, my sister-in-law Christine Pezzello’s recipe, is included in the Asparagus to Zucchini cookbook. It is a really tasty dish that is equally good hot, room temperature, or cold. It can be eaten as a main course over pasta, rice, on toast, with polenta. It can be used as a sauce for grilled fish or meats. It is a lovely dip for parties with crackers or Italian bread. It can be a spread on a sandwich. I LOVE the variety of ways this can be used!


Servings: 4 Prep Time: 10 minutes  Cook Time: 50 minutes Total Time: 60 minutes


1 medium Eggplant, chopped in 3/4 inch cubes

1/4 cup Olive Oil, divided use

1 cup Onion, diced

1 pound Tomato, mix of cherry and slicing, chopped and seeded

1/2 cup Green Olive, pitted and chopped

1 1/2 tablespoons Caper

2 stalks Celery, sliced

2 tablespoons Red Wine Vinegar

1 teaspoon Sugar, or agave nectar

Salt and Pepper, to taste



Preheat oven to 500˚. Toss eggplant with 2 tablespoons olive oil, and spread in a single layer on an oiled baking sheet. Roast for about 10 minutes, then stir, roast another 5 minutes, stir again and roast 5 minutes longer.

Meanwhile, heat remaining oilve oil over high heat in a medium saucepan. Saute the onion until wilted, about 6 minutes, stir in the tomatoes, olives and capers, cover and reduce heat to medium. Simmer for about 10 minutes. Scrape eggplant and any browned bits from baking sheet into the saucepan along with the celery and bring back up to a simmer, cover, reduce heat to medium and allow to stew another 10 minutes.

Uncover, and stir in the vinegar and sugar, and cook for about 2-3 minutes, then season to taste with salt and pepper.

June 2019 Recipe of the Month

Asian Lettuce Wraps with Peanut Hoisin Sauce

I’ve been making the same Asian style lettuce wrap recipe (or many variations on the recipe) for years, and while everyone loves the flavor of the dish, none of us are crazy about the sauce dripping down our arms as we eat. I poked around on the internet looking for a sauce for the sautéed meat and veggies that maybe wouldn’t drip — and found the sauce described below on Taste of Home website. It was really flavorful, and it wasn’t messy at all! DELICIOUS, we ate every scrap that I made. The joy of this recipe is that you can make it using just about any veggie you want sautéed into the meat — any leafy green, any crunchy veg (think carrot, kohlrabi, salad turnip, radish), any allium…you can throw the whole crisper in there!

Servings: 4 Prep Time: 25 minutes Cook Time: 15 minutes   Total Time:40 minutes



whole leaves Lettuce, generally, soft lettuce like bibb, butter, boston, red or green leaf work better than a crunchy lettuce like romaine

1/3 cup Low-Sodium Teriyaki Sauce, we used P.F. Chang Brand — it had 1/2 the sodium of most other brands, though it wasn’t labeled as low sodium (they do not pay me to write that)

1/4 cup Hoisin Sauce

3 tablespoons Peanut Butter, you can use either smooth or crunchy depending on the texture you want

1 tablespoon Rice Vinegar

1 tablespoon Toasted Sesame Oil

2 tablespoons Canola Oil, divided use

1/2 cup Onion, chopped, or scallion, or sub 1 teaspoon onion powder

3 cloves Garlic, minced, or sub 1/2 teaspoon garlic powder

1 tablespoon Ginger, minced

1.5 pounds Ground Turkey

2 medium-large Salad Turnip, peeled and diced

1 bunch Salad Turnip Greens, well washed, spun dried, chopped

1-2 cup Pea Shoot

1 8 ounce can Water Chestnut, chopped

2 tablespoons Cilantro, chopped



Wash your leaves of lettuce, and place on a serving plate on the table.

In a small bowl, whisk together the teriyaki sauce, hoisin, peanut butter, vinegar and toasted sesame oil. Set aside.

Heat 1 tablespoon of canola oil in a large skillet. Sauté onion until tender, about 6-7 minutes, then add the garlic and ginger and sauté another minute. (If using garlic and onion powder, just briefly sauté the ginger.) Add the turkey to this mixture (at this point sprinkle on onion and garlic powder if using) and sauté until the turkey is cooked through. Scrape the turkey mixture into a bowl and reserve.

Add remaining oil to skillet, and sauté salad turnips for about 2-3 minutes, until crisp tender, then add in turnip greens, and sauté until almost wilted, then add in pea shoots and sauté a few seconds more. Fold the cooked turkey, water chestnut and sauce mixture back into the skillet and sauté until well combined.

Bring the turkey mixture to the table and allow all diners to fill a leaf of lettuce (or two or three) with the filling, sprinkle on some cilantro and fold the leaf and enjoy!

May 2019 Recipe of the Month

Spinach Salad with Pan-Seared Asparagus and Oven-Poached Egg

Salad for dinner is one of my favorite spring go-to meals. To make it more substantial and protein packed, we add some special touches. Fresh eggs and asparagus were made for one another. They come together easily with this method for oven poaching the eggs. Feel free to mix your spinach with other greens you may have on hand, such as sprouts, choy, cabbage, arugula, lettuce etc. If I have some radishes or salad turnips, I’ll add some thinly sliced ones to the mix.

Servings: 4 Prep Time: 12 minutes Cook Time: 20 minutes Total Time: 32 minutes


4 tablespoons Water

4 Egg, (feel free to double the eggs for extra protein!)

3 small Potato, scrubbed, diced

1 bunch Asparagus, any tough ends snapped off, about 3/4-1 pound

1/4 cup Extra Virgin Olive Oil, plus more oil for grill pan

1-2 tablespoons Lemon Juice

Salt and Pepper, to taste

2 tablespoons Parmesan Cheese

4-6 cups Spinach, washed and dried, roughly chopped

14 ounce can Chickpea, rinsed

1 cup Crouton, optional, gluten free if desired


Preheat oven to 350˚. Spray 4 wells of a muffin tin generously with oil. Pour 1 tablespoon of water into each oiled well. Crack an egg into each well. Bake until egg is just set, about 12 minutes. While the eggs cook, continue with the rest of the recipe. When eggs are done, scoop out with a spoon and lay eggs to dry on a clean tea towel, then sprinkle with salt and pepper.

Bring a small pot with a little water to a boil. Place your potatoes into a steamer basket that will fit in the pan. Steam your potatoes, covered, over the boiling water until the potatoes are just piercable with a fork, about 15 minutes. Toss potatoes with a little salt and pepper and set aside to cool a little.

Heat a grill pan or large skillet over medium high heat. Toss the asparagus spears with a drizzle of olive oil and a sprinkle of sea salt. Toss asparagus into the pan and sear quickly, turning them so they are evenly cooked. Thick spears will take 5-7 minutes; pencil-thin spears will take 1-3 minutes. Remove from heat.

Whisk together lemon juice and olive oil. Season with salt and pepper to taste. Toss spinach with half of the dressing, just lightly, and divide among 4 plates. Divide steamed potatoes, asparagus, chickpeas and eggs among the 4 plates as well. Distribute croutons among plates. Drizzle with a little more dressing, and a sprinkle of cheese. Serve.

April 2019 Recipe of the Month

Greek Penne with Cinnamon Scented Sauce, Lamb and Parsnips

Greek style tomato sauce warmed with a touch of cinnamon was a delicious discovery for me when I first learned how to cook Greek food. The addition of the rich lamb and nutty parsnips make this pasta dish far more complex than its simple preparation suggests.

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes


2 tablespoons Olive Oil

1 large Onion, halved, sliced thick

3/4 pound Parsnip

4 cloves Garlic, minced

8 ounces Ground Lamb

1 1/4 teaspoons Cinnamon

1/2 cup Tomato Juice

28 ounce can diced Tomato

12 ounces Penne Pasta, or favorite gluten-free pasta

1/2 cup Parsley

1/2 cup Feta Cheese, crumbled


Heat oil in large skillet over medium-high hea until shimmering. Add onion and parsnips and sauté until softened and browning around the edges, about 10 minutes. Add garlic and sauté until fragrant. Stir in lamb and cook until browned, breaking up the clumps with a wooden spoon. Stir in cinnamon. Season with salt and pepper. Add tomatoes and juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Taste and adjust seasoning.

Meanwhile, prepare pasta according to package directions. Drain, reserving 1 cup cooking liquid. When sauce is ready, stir pasta in sauce and adjust sauce consistency with some cooking water as desired. Fold in parsley. Serve hot with feta.

March 2019 Recipe of the Month

Pureed Root Vegetable Soup

One of my favorite ways to cook through a big mix of root veggies is a mixed vegetable pureed soup. You can make this with pretty much any combination of vegetables you desire — the one thing I try to do is balance earthy with sweet — too many sweet roots will lack complexity, too many earthy notes can make it heavy and sometimes even sulfury. Generally speaking, if you keep your ratio 1:1 of cups of chopped veggies to cups of liquid (not counting aromatic add ins like onion, garlic…) you should have a good consistency for your soup. Don’t spend too much time dicing everything up all neat and pretty — yes, smaller chunks will cook faster, but the whole thing is getting pureed at the end, so don’t worry the details too much.

Servings: 8-10 as a main Prep Time: 40 minutes Cook Time: 35 minutes Total Time: 1 hr 15 minutes


6 tablespoons Butter

1.5 cups Onion, chopped

1 tablespoon Garlic, chopped

1.5 cups Parsnip, peeled and chopped, from about 12 ounces

1.5 cups Carrot, scrubbed and chopped, from about 12 ounces

1.5 cup Winter Squash, peeled, seeded, chopped, from about 1 pound

1.5 cups Kohlrabi, peeled and chopped, from about 1/2 pound

14 ounce can Diced Tomato

8 cups Chicken or Vegetable Stock, use homemade if you have it!

2 Bay Leaf

2 sprigs Rosemary, or 1 teaspoon dried

2 tablespoon Lemon Juice

Salt and Pepper, to taste

1-2 tablespoons Fresh Herbs, minced for garnish — or choose another garnish – scallions, croutons etc.


Melt the butter in a large soup pot over moderately high heat. When foaming subsides, add onions with a pinch of salt and sauté until the onion is tender and translucent, about 7 minutes. Stir in the garlic for 60 seconds then pour in the stock.

Add in all the chopped vegetables, and bring to a boil, skimming any foam that rises. Stir in the bay leaves and rosemary sprigs. Simmer soup until all the vegetables are tender, about 20-25 minutes. Remove the bay leaves and rosemary and discard.

Puree the soup in a blender in batches (carefully — hot soup can splash up explosively), or with an immersion blender, until smooth. Use your discretion about how smooth you want it — feel free to leave some texture, or if you want it silky smooth, pass it through colander after pureeing.

Rinse out your cooking pot, then return your soup to it and heat it stovetop until warmed through. Stir in the lemon juice. Taste, and adjust seasoning with salt and pepper. Serve hot with garnishes of choice.

February 2019 Recipe of the Month

Cornish Pasty

I love to find cooking classes that help address my cooking weaknesses and to further my skill set. In March, I took a class at Orange Tree Imports by Jeff Doyle-Horney “The Pie Guy” for Gates & Brovi and the winner of many a bake-off and state fair. His recipe for pie dough is the most forgiving and workable dough recipe I’ve ever used! And his version of Joan Nathan’s (NYT) Cornish pasty is exactly the 2nd time ever in my life that I enjoyed rutabaga! I even willingly bought one to make this dish at home for my family — I NEVER EVER before willingly purchased a rutabaga — I only ever work with them when they arrive in my CSA — they and turnips are my least favorite veggies. But not here — here their earthiness is the perfect note/foil to fat in the ground beef filling. This recipe is a real keeper. If you are making your pie dough from scratch, add at least 45 minutes to the prep time to combine your dough and allow it to rest for a half hour.

Servings: 6 Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 1 hr 20 minutes


3 Raw Pie Shell, or 1 recipe of Jeff Doyle-Horney’s pie dough below

2 cups Potato, peeled and diced

2 cups Ground Beef

2 cups Onion, diced

1.5 cup Rutabaga, grated

1 teaspoon Onion Powder


Preheat oven to 425˚. Divide each pie dough in half. Roll each piece until flattened in as close to a circle as you can get.

In a mixing bowl, combine potatoes, beef, onions, rutabaga, onion powder and season it with salt and pepper. Divide the mixture across the 6 pieces of dough. Moisten the edges of the dough, and fold the dough over to cover/capture the filling. Crimp the edges with a fork. Place on a greased baking sheet. Cut several small slashes in the top of each pasty.

Bake at 425˚ for 30 minutes, then drop the temperature of oven to 350˚, and bake for another 1/2 hour until nicely browned. Can be served hot, room temperature or cold.

January 2019 Recipe of the Month

Laotian Glass Noodles with Shredded Veggies

One of my favorite recipes from the Asparagus to Zucchini cookbook was contributed by a middle-school aged girl, and features the delightful balance of sweet, salty, sour, and hot that is the highlight of Southeast Asian cuisine. Her original recipe calls for chicken and a different set of vegetables, but the sauce and noodles are endlessly adaptable to the vegetables you may have in hand. This is one of MANY variations I have made of this delicious recipe. Use a food processor to shred the vegetables to make for a quicker prep time.

Servings: 6 Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes


3 bundles Bean Thread Noodles, aka mung bean threads, glass noodles

1/2 cup Sugar

1/2 cup Water

1 cup Asian Sweet Chili Sauce*, Mae Ploy brand is recommended

1/2 cup Lime Juice

1/2 cup Fish Sauce, substitute tamari for gluten free and vegetarian

1 cup Onion, very thinly sliced

1 cup Carrot, shredded

2 cup Napa Cabbage, shredded

1 cup Beauty Heart Radish, peeled and shredded

1/2 cup Thai Basil, or Cilantro, chopped

1/2 cup Peanut, chopped


Prepare glass noodles according to package instructions. Bring water to boil, then dissolve sugar in it off heat. Allow to cool to about room temperature. Stir in sweet chili sauce, lime juice and fish sauce. Toss with noodles, veggies, herbs and nuts. Serve room temperature or cold.

December 2018 Recipe of the Month

Roasted Chicken and Veggie Dinner with Gravy

Classic comfort food at its finest. Since this is a put it in the oven and forget about it for an hour meal that then needs a couple of minutes attention to make the gravy at the end, it is a favorite carpool-night dinner for me. I can prepare the veggies and the chicken, pop it in the oven, then hop in the car and pick up the kids from their various activities. Come home to the smell of roasting deliciousness, and a very satisfying dinner is on the table.

Servings: 4-6 Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 1 hr 20 minutes


3.5-4 pound Whole Chicken

Olive Oil

Salt and Pepper

1 bunch Thyme

1 Lemon, quartered

1 pound Carrot, 1 inch lengths

1/2 large Turnip, peeled and diced 1 inch

1 pound Potato, diced 1 inch

2 small Beet, peeled, diced 1 inch

1 cup Onion, thickly sliced

1 tablespoon Flour or Potato Starch

1/2 cup Dry White Wine

1/2 cup Chicken Stock, use homemade if you’ve got it


  1. Preheat oven to 425˚. Rub chicken all over with oil and season generously with salt and pepper. A good dose of salt will help crisp the skin. Squeeze a bit of the lemon juice into the cavity of the chicken and place lemons and thyme inside of it. Tie the drumsticks together, and tuck the wing tips under the back of the chicken. Toss the vegetables with a little oil, sprinkle well with salt and pepper. Lay veggies on bottom of the smallest roasting pan that will fit the chicken (this helps to keep them from burning). Place chicken on top. Roast for about an hour, until the chicken reaches an internal temperature of 165˚.
  2. Place cooked chicken on a serving platter. Using a slotted spoon, remove veggies from roasting pan and arrange around the chicken on the platter. Tent with foil and allow chicken to rest while you make the gravy.
  3. Place roasting dish on the stove, and turn heat to medium high. Stir flour into pan drippings (if pretty dry add a little oil or butter). Pour in white wine and stir to mix, scraping up any browned goodness from the pan. Boil until almost dry then add in broth and boil until thickened. Season to taste with salt and pepper and the lemon from the chicken cavity. Serve hot.

November 2018 Recipe of the Month

Sweet Potato Casserole with Pecan Topping

This sweet, salty, fluffy and crunchy casserole has had a starring role on our Thanksgiving table ever since Chef Pat created it a decade and half ago. Most people who taste it request the recipe. A few of our Local Thyme readers have left remarks along the line of “this is the best sweet potato dish I’ve ever tasted!”


Servings: 12 Prep Time: 10 minutes  Cook Time: 1 hr 30 mins  Total Time: 1 hr 40 mins


3 pounds Sweet Potato, roasted and peeled

3/4 cup Orange Juice

2 Egg, lightly beaten

2 tablespoons unsalted Butter, melted

2 tablespoons Sugar

1 1/2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

Salt and Pepper, to taste

1/2 cup Flour, substitute GF mix or Brown Rice Flour, if desired

1/4 cup + 2 tablespoons Brown Sugar

1/2 teaspoon Cinnamon

1/4 cup Butter, at room temperature

1/2 cup Pecan


Preheat oven to 350˚. Roast sweet potatoes until tender, about one hour. Grease a 2 quart casserole with butter and set aside. Place peeled, cooked sweet potatoes in a large mixing bowl, and using a hand or stand mixer, mix at medium low speed. Add orange juice, eggs, melted butter, sugar, cinnamon and nutmeg, then season with salt and pepper. Mix until fluffy. Transfer sweet potatoes to prepared casserole dish.

In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut the butter into the flour mixture until it resembles oatmeal in consistency. Stir in the pecans and sprinkle the topping over the sweet potatoes. Bake in the oven until the topping is dry and toasted, about 30 minutes.

October 2018 Recipe of the Month

Taco Pie with Spaghetti Squash Crust

I have finally hit on a recipe using squash that my kids love! They both have a super sense that can sniff it out anywhere I try to sneak it in — so this time I didn’t even pretend. I straight up told them it was in there, and they’d have to at least taste it. Well they gobbled it up! Eureka! Lots of the cook time is unattended baking. To make this vegetarian, substitute a can of your favorite beans for the ground beef. I particularly like to serve this topped with a simple cilantro slaw. See recipe below!

Servings: 6 Prep Time: 30 minutes Cook Time: 60 minutes Total Time:1 hr 30 mins


1 medium Spaghetti Squash

1 tablespoon Olive Oil

1 Onion, chopped

1 Bell Pepper, diced

4 cloves Garlic, minced

1 pound Ground Beef, or other meat of choice — for vegetarian dish — use 2 cans of black or pinto beans, drained

2 teaspoons Taco Seasoning (we used Penzey’s original taco seasoning)

2 tablespoons Flour, or potato starch

Salt and Pepper

1.5 cup Juicy Salsa, recipe linked below, or use store bought salsa

1/2 cup Sour Cream

1/2 cup Shredded Cheddar

1/2 cup Shredded Monterey Jack



Preheat oven to 350˚. Prick the squash all over with a paring or steak knife. Place in the microwave and microwave on high for about 5 minutes, turn it over and microwave another 3-6 minutes, until completely tender. All microwaves vary greatly in strength, so use your judgment on the timing here — you can always do 1-2 minutes at a time and just keep checking to see when it’s tender. Cut the squash in half and remove the seeds, discard. Then using the tines of a fork, scrape the spaghetti strands out of the squash.

Spray a 2-quart casserole with some cooking oil, then press the spaghetti squash into the bottom and up the sides of the casserole. Place in oven to dry the squash and firm it up a bit while you prep the rest of the dish.

Heat oil in a large skillet. Sauté onions and pepper with a pinch of salt and pepper until tender and starting to brown, about 8-10 minutes. Stir in garlic and ground beef or beans and sauté, breaking up clumps of meat with a spoon, until no longer pink. Sprinkle with taco seasoning and flour and stir to incorporate. Stir in juicy salsa and simmer until thickened, about 5 minutes. Taste and adjust seasoning.

Pull casserole with squash out of oven. Smear 1/2 cup sour cream on top of squash. Pour in beef mixture, top with cheese and return to oven until golden brown on top. Serve piping hot.


Juicy Salsa recipe is here. And the Cilantro Slaw recipe is here!

September 2018 Recipe of the Month

Black Beans with Vegetables and Yellow Rice

When I lived on the Upper West Side of Manhattan, one of my favorite dives was “La Caridad” on Broadway at 78th, which described itself as a “Chino-Latino” restaurant. But this was no fusion. The staff was all ethnically Chinese men who had immigrated to the US from Cuba. Half the menu was Chinese, half Cuban. In its heyday, it was always bustling, and it was inexpensive with huge portions. I always ordered from the Cuban side of the menu — often the Bisteak Palomilla with Yellow Rice and Black Beans. This is my approximation of a solid Yellow Rice with Black Beans. They used Goya Sazon, which is an umami bomb full of MSG, but I make annato oil instead to get good flavor and the great orange-y “yellow” color. FYI — if you’re going to NY, this isn’t an endorsement of the current La Caridad. I hear it went downhill…..If you would rather cook with brown rice, the color won’t be quite as vibrant, and you will need to cook it 45 minutes, not 15. This is a classic “kitchen sink” recipe — you can toss in all manner of veggies: poblanos, fennel, celery/celeriac, corn etc etc. Use up whatever you have on hand!

black bean yellow rice

Servings: 6 Prep Time: 15 minutes Cook Time: 20 minutes Total Time:

35 minutes



1 teaspoon Annato Seed , OR

1 teaspoon Achiote Paste

3 tablespoons Olive Oil , divided use

2 cups Onion , minced, divided use

1 cup White Rice

8 cloves Garlic , minced, divided use

2 cups Beef or Chicken or Vegetable Stock , I used beef, because it was what was on hand

2 tablespoons Vegetable Oil

1 Bell Pepper , cored, seeded, diced

1 Hungarian Hot Wax Pepper , cored, seeded, diced

1 Summer Squash , diced

28 ounce can Black Bean , do not drain

Salt and Pepper , to taste

2 Slicing Tomato , cored and diced

2 Plum Tomato , cored and diced

1/2 teaspoon Smoked Paprika

1/2 teaspoon Coriander

1/2 teaspoon Ancho Chili Powder



If using annato seed, place in 1 tablespoon oil in a small saucepan and heat until the oil shimmers. Remove from heat and allow the seeds to steep for about 10 minutes. Using a slotted spoon, discard the seeds and continue with step 2. If using annato paste, heat oil in a small saucepan and add the paste, stirring to fry it and incorporate it into the oil.

Add half the onion with a good pinch of salt into the annato oil and sauté until the liquid comes out of the veggies and then evaporates. Add half the garlic and sauté for 30 seconds. Add rice to pan, and stir to coat all the grains in the oil.

Add the stock and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, about 15 minutes.

While the rice is cooking, heat remaining oil in a large skillet over high heat. Add remaining onion, the peppers, and the summer squash and a good pinch of salt and pepper. Sauté until the liquid releases from the vegetables and evaporates. Then pour in the black beans and their juices along with the diced tomatoes and spices. Stir to combine, then simmer about 5-7 minutes, until tomatoes are softened. Taste and adjust seasonings. Serve beans hot over rice.

August 2018 Recipe of the Month

Golden Gazpacho

One hot night, I decided to make a cold soup using cucumbers and corn. Then I realized that I also had some ripe yellow heirloom and cherry tomatoes, and Golden Gazpacho was born! Sweet, a definite corn note lingering after the more traditional gazpacho flavors. This was a refreshing element of a meal on a hot night.


Servings: 8 Prep Time: 20 minutes Cook Time: 6-8 minutes Total Time: 26-28 minutes



2 ears of Corn, husked

4 cups Yellow Tomato, rough chopped, I used a combination of sun golds, yellow grapes and an heirloom

3 medium Cucumber, peeled, rough chopped

1/3 cup Onion, rough chopped

1/4 cup Rice Vinegar

2/3 cup Extra Virgin Olive Oil

pinch Cayenne, to taste

Salt and Pepper, to taste



Bring a pot of water to a boil, then cook the corn until tender, about 6-8 minutes. Run corn under cool water until it is cool enough to handle, then remove kernels from the ears.

Puree all the veggies, vinegar and oil in a blender in batches, transferring pureed soup to a serving bowl. You can puree it until super smooth or leave it a little chunky based on your taste. Season to taste, refrigerate until cold and serve.

July 2018 Recipe of the Month

Aloo Gobi

A high school friend cooked this for me some 30-odd years ago as an introduction to her family’s culture and food. I had never tasted anything like it before, and I still remember the very specific smells and sensations of that night. The chili pepper was a shock to my uninitiated palette, but I was completely in love with the flavors and textures. It has remained a favorite dish for me. Serve with basmati rice or nan. If you don’t enjoy spicy food, add a teeny bit of chile and taste — you can always add more, but you can’t take it out!

Indian vegetable curry with spinach, cauliflower and potato

Servings: 2 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes


3 tablespoons Canola or Sunflower Seed Oil

1 medium Onion, sliced

1 teaspoon Ginger, minced

1 teaspoon Garlic, minced

2 small Green Chile, chopped

1 cup Russet Potato, peeled, diced into 1 inch cubes, about 3 cups

2/3 cup Tomato, chopped, if you don’t have fresh, use canned

1/4 cup Water

1/2 small head Cauliflower, broken into florets, about 6 ounces

1 teaspoon Garam Masala

1/2 teaspoon Turmeric


2 tablespoons Cilantro, optional minced



Heat the oil in a large heavy skillet (that has a lid) over high heat. Sauté the onions with a pinch of salt until softened and starting to color a bit. Add in the ginger, garlic, chiles and potatoes and sauté until fragrant, about 1 minute. Add the tomatoes and water and sauté until tomatoes begin to lose their shape.

Stir in the cauliflower, garam masala and turmeric, and season with another pinch of salt. Cover, reduce heat to medium/ moderately low, and cook for about 15-20 minutes, stirring occasionally. Sprinkle in cilantro, adjust seasonings and serve hot with basmati rice, or takeout Indian bread of choice.

June 2018 Recipe of the Month

Longevity Soup with Mustard Greens, Shiitakes, Snap Peas, and Tofu or Shrimp

The Longevity Kitchen cookbook shares the flavors, habits, and diet of people in Japan, who are renowned for their longevity, with Japanese women having the longest life expectancy of 86 years. In this tasty soup, the authors, Katz and Edelman, add an unusual element to a miso based soup — green tea! It adds an alluring herbaceous note to the soup. For a gluten free version of this dish, be certain that the soba noodles are made with 100% buckwheat, which isn’t actually a wheat and is gluten-free. My favorite thing about this recipe is that it works with just about any ingredients you have on hand: any leafy greens work; I love it with radish, salad turnips, ribbons of carrot. Whatever you choose!choy-mushroom-noodle-soup

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes



4 ounces Soba Noodles, 100% buckwheat for gluten free

4 cups Chicken or Vegetable Stock

1 teaspoon Toasted Sesame Oil

1 strip Kombu Seaweed

3 Green Tea Bags

1 bunch Mustard Greens, stems removed, leaves chopped

1/2 cup Shiitake Mushroom, stemmed, quartered

4 ounces Firm Tofu or Shrimp, cubed or shrimp cleaned

1 cup Snap Pea, stringed, chopped

2 tablespoons Tamari

1/4 cup White Miso

1 tablespoon Lemon Juice


Cook soba noodles according to package instructions. Rinse with cool water and divide among 4 bowls each drizzled with 1/4 teaspoon of sesame oil. Pour stock into saucepan with kombu and tea bags. Bring to a boil and simmer 4 minutes. Discard kombu and tea bags. Add the greens, shiitakes and tofu or shrimp to the simmering broth and cook 5 minutes. Stir in the snap peas, Tamari, miso, and lemon juice and cook another 2 minutes. Ladle soup over noodles and serve hot.

May 2018 Recipe of the Month

Roasted Trout with Asparagus and Radish

This delicious balsamic honey glazed meal highlights the flavor of the radishes — so sweet and mellow this time of year, and it is a whole new way to love asparagus. If you can’t find trout fillets at the market, substitute salmon or other thin filleted fish, or try the vegetarian version of this recipe with tofu. The 40 minute prep time includes 30 minutes of unattended marinating time. The recipe scales up or down well.

roasted trout asparagus radish

Servings: 4 Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 60 minutes


3 tablespoons Honey

2 tablespoons Balsamic Vinegar

2 tablespoons Dijon Mustard

1 1/2 teaspoon Salt

Freshly cracked Black Pepper, to taste

1 1/2 pounds Trout, fillet

2 tablespoons Unsalted Butter, melted

6 Radish, if dainty, leave whole, medium, halved, large ones quartered

1 bunch Asparagus, washed, any tough ends trimmed

2 teaspoons Olive or Sunflower Oil

1 bunch Radish Greens, well washed


Preheat oven to 425ºF. In a small bowl, whisk together honey, vinegar, mustard and salt until well blended. Spread about 3 tablespoons of honey mixture onto the flesh side of trout fillets and allow them to marinate at room temperature for about 30 minutes.

Stir melted butter into remaining honey mixture. Place radishes and asparagus in a large rimmed roasting pan lined with aluminum foil or parchment paper; toss vegetables with honey mixture. Roast for 5 minutes.

Push veggies to the side to make room for the fish. Add trout, skin side down, to the roasting pan. Spoon any sauce from the pan over the trout. Roast for about 10 minutes, until fish flakes easily when tested with a fork.

Meanwhile, heat the oil in a skillet over high heat. Wilt radish greens in hot oil, about 2 minutes. Season to taste with salt and pepper. Divide greens among 4 plates and serve fish and veggies over the greens.

April 2018 Recipe of the Month

Spicy Beef and Winter Squash Chili

Servings: 6 Prep Time: 20 minutes Cook Time: 1 hr 20 minutes

Total Time: 1 hr 40 minutes

We think it is high time to make a pot of chili! We’ve added a little cinnamon and unsweetened chocolate to “mole-nize” this, and we hope you enjoy it this way–it gives the chili a richer, warm note. I highly recommend you freeze this if you can. One of those busy evenings in the colder months you’ll be thankful for this easily reheated dinner. Enjoy with cornbread, rice, or tortillas to round it out, or just by itself for lunch.



  • 2 tablespoon Olive Oil , divided use
  • 1 pound Beef Chuck , cubed
  • 1 cup Onion , chopped
  • 1 cup Carrot , optional, diced
  • 1 Jalapeño , optiona, cored, seeded, chopped, or add hot pepper powder or sauce to taste
  • 2 cloves Garlic , minced
  • 1 tablespoon Chipotle in Adobo Sauce , (or to taste), pureed
  • 2 tablespoons Chili Powder , more or less, to taste
  • 1 teaspoon Cumin , ground
  • 1 teaspoon Coriander , ground
  • 1/8 teaspoon Cinnamon
  • 1 tablespoon Cider Vinegar
  • 1 14-ounce can Diced Tomato , or a few fresh tomatoes, chopped, with their juices
  • 3 cups Beef Stock ,
  • 1 ounce Unsweetened Chocolate , grated
  • 1 small Winter Squash , peeled, seeded, cubed
  • 1 14-ounce can Black Bean , rinsed and drained
  • Salt and Pepper , to taste


  1. Preheat a large, heavy pot over high heat. Add 1 tablespoon olive oil and heat until it shimmers. Generously season beef with salt and pepper, and working in batches, brown the beef on all sides. Remove browned meat to a bowl and reserve.
  2. Add remaining oil to same pot over moderately high heat. Add the onion, carrot and pepper. Sauté until the veggies are almost tender, about 6 minutes, scraping up any browned bit in bottom of pan . Add the garlic, chipotle, chili powder, cumin, coriander, and cinnamon, and stir, scraping the bottom of the pot so the spices are gently toasted, but not scorched, for 1-2 minutes. Add the cider vinegar, tomatoes with their juice, and stock. Bring to a boil and skim off any foam that rises to the top. Stir the beef back into this.
  3. Stir in the grated chocolate. Reduce heat to medium, cover and simmer until meat begins to become tender, about an hour. Stir in squash and occasionally stir gently, allowing the liquid to reduce some until squash is tender, about 15-20 minutes. Stir in the drained beans, and cook for another 5 minutes to warm. Taste, and add salt and pepper as desired.

March 2018 Recipe of the Month


A traditional Irish dish of mashed potatoes with cooked cabbage stirred in, my dad introduced me to this long ago, and I count it among my favorite comfort foods. The addition of bay leaf and carrot to the warm milk adds a subtly sweet and savory undertone to the mashed potatoes. This is delightful served with grilled salmon with a mustard sauce, or with a frittata, or my favorite way to eat it is just as is for breakfast.


Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes


  • 1/4 cup Milk
  • 1 Bay Leaf
  • 1 small Carrot , chopped
  • 1/3 Cabbage , cored and rough chopped
  • 1 pound Potato , peeled
  • 3 tablespoons Butter , to taste
  • 1/2 teaspoon Salt , to taste
  • 1/8 teaspoon Black Pepper , to taste
  • 2 tablespoons Sour Cream
  • 1/2 cup Scallion , chopped, optional


  1. Simmer bay leaf and carrot in milk, let steep.
  2. Bring a pot of salted water to boil and toss in cabbage leaves to wilt for about 5 minutes. Fish the cabbage out with a slotted spoon and place into a colander in your sink to drain. Add potatoes to pot and cook until just tender, about 15-20 minutes.
  3. While the potatoes are cooking, finely chop your cabbage and gently squeeze out any excess liquid.
  4. Drain potatoes when tender. Place potatoes in a bowl, and mash them with butter, strain the milk into them, add sour cream, salt and pepper to taste. Stir in cabbage and scallions. Serve hot.

February 2018 Recipe of the Month

Quick Braised Cabbage and Apples with Riesling

The wine concept of “terroir,” the way in which the land, soil, climate etc. influences the flavor of a wine, is also useful in thinking about wine and food pairings, and what wines to use in cooking certain foods. My paternal grandmother was Alsatian, and made delicious braised red cabbage dishes. In trying to play with some of the flavor profile of this classic Alsatian dish, I thought about terroir and turned to a classic Alsatian wine — Riesling. Deglazing the pan and simmering the veggies with a well balanced sweet-acidic Riesling brought out the crisply fruity flavors that lurk in the cabbage and beckoned for the addition of some apples to the dish. Delicious!Riesling Braised Cabbage and apples

Servings: 4



  • 1 tablespoon Vegetable Oil
  • 2 cups Onion , halved and thinly sliced, about 1 onion
  • 8 cups Red Cabbage , thinly sliced, feel free to use a mandolin or slicing disk of a food processor, or a sharp knife, from about 1.5 pound cabbage
  • 1 teaspoon Dried Dill
  • 1 cup Riesling wine , ask for a dry or semi-sweet one with good acidity
  • Apple , cored and sliced
  • Salt and Pepper


  1. Heat the oil in a large skillet over medium high heat, when the oil shimmers, add onions with some salt and pepper. Sauté until onion is translucent, about 5-6 minutes. Stir in cabbage and dill, sauté until cabbage begins to wilt a little. Pour in the riesling, and bring to a boil, stirring occasionally. Cook until cabbage is crisp/tender to your liking. Stir in the apples and cook about 2 minutes, until tender but not breaking apart. Taste and adjust seasoning. Serve hot.

January 2018 Recipe of the Month

Kale Apple Smoothie

There is nothing quite like a cleansing green smoothie to get you off on the right foot for the New Year. If you have a high speed blender like a Ninja or a Vitamix, this will process silky smooth. If you don’t, pass the smoothie through a strainer for a silky texture.


Servings: 1 Prep Time: 10 minutes Total Time: 10 minutes


  • 3/4 cup Kale , center stems discarded, rough chopped
  • 1/2 Banana
  • 1/2 cup Apple Cider
  • 1/2 cup Ice Cube
  • 1 tablespoon Lemon Juice


Blend in blender until smooth, pour into glass and enjoy!

December 2017 Recipe of the Month

Braised Butternut Squash, Carrots and Spinach with Chicken

A hearty and warming braise, just right for the chilly temperatures outside. Buy a loaf of crunchy bread for soaking up the juices.

Servings: 4



  • 2 tablespoons Olive Oil , divided use
  • 1 Chicken , cut in 8 pieces
  • 1 cup Onion , diced, about 1/2 an onion
  • 1/2 pound Carrot , peeled and cut into bite sized pieces, about 3 medium
  • 2 tablespoons Flour , or rice flour if you cook gluten-free
  • 1 cup Dry White Wine
  • 1 pound Butternut Squash , peeled, seeded and cut into 1 inch cubes about 1/2 a medium squash
  • 2 teaspoons Dried Sage
  • 1 teaspoon Dried Thyme , or 3 sprigs fresh
  • 2 cups Chicken Stock
  • 1/2 pound Spinach , large stems removed, chopped


  1. Heat 1 tablespoon of oil in a sturdy dutch oven. Pat chicken parts dry and sprinkle generously with salt and pepper. Working in batches so as not to crowd the pan, sear each piece of chicken until skin is nicely browned. Remove chicken to a plate while you proceed to brown remaining chicken.
  2. Add remaining tablespoon to pot and sauté onion with a sprinkle of salt and pepper until wilted, about 6 minutes. Add in flour or potato starch and stir to absorb oil. Deglaze pot with white wine, scraping up any browned tidbits in bottom of pan. Boil wine until smell of alcohol cooks off, about 3 minutes. Stir in squash, carrots, sage, thyme and chicken stock. Nestle pieces of chicken, skin side up, among the squash mixture. Bring to a boil, then reduce to a simmer, cover and cook until chicken reaches an internal temperature of 165˚ and squash is tender, about 25 minutes. Stir in spinach and simmer until wilted, taste and adjust seasonings.

November 2017 Recipe of the Month

Turkey and Cranberry Chutney Wrap and Roll Platter

wrap and roll

One of my all-time favorite party dishes is the wrap and roll platter. There are endless variations of wrap sandwiches which you can make, then roll up and slice pinwheel style to make tasty finger food platters. One of my favorites is turkey with cranberry chutney. Make the chutney a day ahead of time and keep in fridge overnight to speed process

Servings: 12+


  • 1 cup Onion
  • 1 teaspoon Olive Oil
  • 1 cup Sugar
  • 1/2 cup Water
  • 12 ounces Cranberry
  • 2 Tart Apple , peeled, cored, diced
  • 1/2 cup Raisin
  • 6 tablespoon Brown Sugar
  • 1/4 cup Cider Vinegar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Allspice
  • 1/8 teaspoon Ground Clove
  • Cream Cheese
  • 40 slices Roasted Turkey Breast
  • 8 large Flour Tortilla
  • 3 ounces Spinach
  • 1/2 cup Red Onion
  1. Start your chutney well in advance of making the wraps so that it can be chilled. Sauté onion in oil in a saucepan until tender. Combine all ingredients from sugar through ground clove in the saucepan. Bring to a boil, then simmer for 20-25 minutes. Cool to room temperature, then store in refrigerator until ready to make sandwiches.
  2. Clear a large enough work space to spread out each of the 8 tortillas. Using a small offset spatula, spread a little bit of cream cheese on edge of tortilla farthest from you. This will act as “glue” to hold the wraps closed.
  3. Divide the chutney across the 8 tortillas and spread over the whole tortilla leaving a 1/2 inch border before the cream cheese. Lay 5 slices of turkey in a line in the middle of the tortilla. Top with a handful of spinach leaves and red onion. Tightly roll the tortilla and seal the edge with the cream cheese.
  4. Slice off the two ends to make an even edge, then slice the tortilla into 6-8 even bite sized pieces. Arrange decoratively on a serving platter.


October 2017 Recipe of the Month

Cauliflower Gratin

When you are in the mood for a good gratin, nothing beats gruyere’s depth of flavor. The cauliflower and gruyere combined have a terrific nutty flavor.



  • 1 head Cauliflower , cut into florets
  • 3 tablespoons Butter , Divided
  • 3 tablespoons Flour
  • 2 cups Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Dry Mustard
  • 1 cup Gruyere Cheese , grated
  • 1/2 cup Breadcrumb
  • 2 tablespoons Parmesan Cheese , grated


  1. Preheat oven to 375˚. Steam the cauliflower until crisp-tender, about 4 minutes.
  2. If using wheat flour, meanwhile, melt 2 tablespoons butter in a small saucepan, whisk the flour into the butter and stir to form a roux. Whisk the milk into the roux, then cook, stirring occasionally, until sauce comes to the boil, lower heat and simmer for about 5 minutes until milk is thickened. Stir in dry mustard, salt and pepper. Remove from heat. Stir in gruyere cheese.
  3. In a separate sauté pan, melt remaining tablespoon butter, and toast breadcrumbs until lightly browned. Remove from heat, stir in parmesan cheese.
  4. Spread cooked cauliflower in a 2 quart baking dish, pour sauce over, sprinkle with toasted breadcrumbs. Bake for 30 minutes, until bubbling hot and browned.

September 2017 Recipe of the Month

Raw Kale and Celeriac Salad with Smoked Trout


A richly satisfying salad meal, this one can be made up to a day ahead of time.


  • 1 Celeriac
  • 3 tablespoons Lemon Juice
  • 3 tablespoons Mayonnaise
  • 3 tablespoons Sour Cream
  • 2 tablespoon Creole Mustard , or spicy brown mustard
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Honey
  • 4 tablespoons Chive , minced
  • 1 bunch Kale , center stalks removed, leaves very finely chopped
  • 8 ounces Smoked Trout , skinned, broken into bite sized pieces
  • 4 Hard Boiled Egg , peeled, quartered
  • 12 Caperberry
  • Salt and Pepper , to taste


  1. Shred celeriac with the shredding disk in a food processor, or with a box grater. Toss with lemon juice to keep celeriac from discoloring. Set aside.
  2. In a small bowl, mix together mayo, sour cream, spicy mustard, vinegar, honey and chives. Toss the kale and celeriac with the dressing. Taste and adjust seasonings. Divide this mixture among 4 plates, top each salad with a quarter of the trout, eggs, and caper berries. Give an extra crack of pepper to the top, and serve. If not serving immediately, wrap tightly with plastic wrap and keep in refrigerator.

August 2017 Recipe of the Month


LT_caponatta_eggpant_tomato_bread04-590x200A classic dish — ratatouille — that uses an abundance of mid-late summer vegetables in a tasty stewed melange. You can eat it as is, or serve over polenta, rice, pasta. Thanks to the Pixar movie of the same name, my kids BEG me to make this dish as soon as the first eggplants and peppers arrive in our CSA share.


  • 1 pound Eggplant , cubed
  • 2 teaspoons Kosher Salt
  • 3 tablespoons Olive Oil
  • 2 Red Bell Pepper , diced
  • 2 Onion , diced
  • 2 tablespoons Garlic , minced
  • 2 Zucchini , diced
  • 4 Tomato , diced
  • 2 teaspoons Herbes De Provence
  • 1/4 cup Basil , torn
  • 1 cup Marinara Sauce
  • Salt and Pepper , to taste

Ratatouille Prep


  1. Put the cubed eggplant in a colander and sprinkle with kosher salt. Toss well and set aside to drain.
  2. After about 20-30 minutes, rinse off eggplant, pat dry. Heat the olive oil over medium – high heat in large skillet or wok. Add the eggplant and cook, stirring occasionally, until lightly browned. Add in the red pepper, onion, and garlic. Cover and cook over medium heat, stirring occasionally, until the vegetables are soft, about 25 minutes.
  3. Stir in the zucchini, tomatoes, herbs and sauce, cover, and cook until just tender, about 10-20 minutes. Season to taste with salt and pepper, and serve.

July 2017 Recipe of the Month

Braised Romano Beans

Broad, flat Romano Beans beg for a long slow braise the way my Italian Grandmother — “Nana Maniscalco” — used to do it. Serve this atop mascarpone corn kernel polenta for a real taste treat. Start the beans first, and while they braise you can get the polenta ready — delicious!

braised romano beans

 Serves 4


  • 1/4 pound Pancetta , diced (optional)
  • 2 tablespoons Olive Oil
  • 1 Onion , diced
  • 1 Bell Pepper , seeded and diced
  • 3 cloves Garlic , slivered
  • 1/2 cup Dry White Wine
  • 1 pound Tomato , rough chopped
  • 1 pound Romano Bean , snipped, cut into 1 inch lengths
  • Salt and Pepper


  1. In a large skillet with a lid or a dutch oven, gently cook pancetta to render fat, and cook until crisp and brown, about 8 minutes. Or heat olive oil in skillet with a lid or a dutch oven. Add onion, peppers and garlic and sauté until wilted about 5 – 6 minutes. Pour white wine into pan and bubble for 2 minutes, until smell of alcohol cooks off. Add tomatoes and simmer until broken down to a sauce consistency, about 15 minutes. Season with salt and pepper, and add Romano beans, stirring into the sauce. Cover and set heat to medium low, and braise until beans are silky tender, about 35-40 minutes, stirring occasionally and adding a little water if the sauce becomes dry. Adjust seasonings and serve on top of soft polenta.

June 2017 Recipe of the Month

Strawberry Rhubarb Pie

June 9 is Strawberry Rhubarb Pie day — so here we give you a classic early summer delight.



For crust

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Make crust:
Pulse flour, sugar and salt in processor. Add in butter and shortening, and pulse processor until small crumbs form. With processor’s motor running, pour in enough ice water 2 tablespoons at a time until moist clumps form. Gather the dough into a ball; cut in half. Flatten each half into a disk. Wrap each disk separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°. Combine the filling ingredients (not egg) in a large mixing bowl.

Roll out 1 dough disk on floured work surface to  be about a 13-inch round. Transfer to a 9-inch glass pie dish. Trim the excess dough, leaving 3/4-inch overhang.

Roll out the second dough disk on lightly floured surface to a 13-inch round. Cut this round into fourteen 1/2-inch-wide strips. Spoon the filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush egg/ water glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

May 2017 Recipe of the Month

Classic Potato Salad

Holiday weekend is upon us, along with neighborhood potlucks, backyard barbecues, camping trips and lots of opportunities to grill a burger or brat. Here is a tasty and classic potato salad to share at your parties, and I’ll tell you a secret about potato salad — its pretty much about the dressing. The actual veggies you use are very flex — play with it based on what you have on hand. No scallions? Try a little sliced spring onion tops or diced red onion. Have some radishes or celery handy and want to add a little crunch? Dice ’em up and toss them in. Have a handful of parsley lying around — mince it right in there. I tend to like my potato salad a little more vegetable-y and a little less dressing-y. If you want more dressing, add 2-4 tablespoons mayo to the salad and enjoy! The majority of the prep time is unattended cooling time for the salad.


Servings: 6 Prep Time: 2 hrs 40 minutes Cook Time: 25 minutes Total Time: 3 hrs 5 minutes


  • 2 pound Potato , cut in 1 inch dice
  • Salt
  • 2 tablespoons Apple Cider Vinega
  • 1/2 cup Mayonnaise
  • 2 teaspoons Whole Grain Mustard
  • 1/3 bunch Scallion , or 1/2 cup sliced Spring Onion tops or onion
  • 2 tablespoons Pickle Relish
  • 2 teaspoons Paprika
  • 2 Egg , hard boiled, chopped
  • 2 tablespoons Parsley , chopped, optional


  1. Bring a salted pot of water to the boil. Cook potatoes until JUST tender and easily pierced with the tines of a fork — 15 minutes or so. Drain. Be certain to test the veggies as they cook. You don’t want overcooked mushy veggies in your salad.
  2. Combine potatoes and vinegar while still hot. Allow veggies to cool almost to room temperature.
  3. Whisk together mayo, mustard, scallion or spring onion tops, relish, and paprika. Stir dressing into veggies and refrigerate until cold. Just prior to serving, fold in chopped hard boiled eggs and parsley.

Stuffed Baked Apples

Delicious weekend brunch addition or a tasty dessert — you decide!

Servings: 4 Prep Time: 20 minutes Cook Time: 40 minutes



  1. Preheat oven to 375˚. Place apples in a baking dish. Combine granola, cinnamon, craisins and honey and fill the cored apple with the mixture. Pour about 1/4 inch of water into the baking dish and bake for 40 minutes.

March 2017 Recipe of the Month

Chipotle, Black Bean and Sweet Potato Burrito

I love the play of smoky chipotle with sweet potato — these are flavors that are meant to be together! If you aren’t a fan of the smoky heat from these chilis you can leave them out of the recipe and it will still taste yummy! Creamy, crunchy, smoky, sweet and DELICIOUS! This recipe is inspired by a chicken and rice burrito recipe I read awhile back in Food Network Magazine. BIG Burrito

Servings: 4


  • 1 large Sweet Potato , about 1 pound
  • 1 cup Salsa , plus extra for serving
  • 2 tablespoons Chipotle in Adobo Sauce , pureed with sauce*
  • 1 28 ounce can Black Bean , drained and rinsed
  • 1/4 cup Cilantro , chopped
  • 4 10inch Flour Tortilla , or gluten free wrap
  • 1 1/2 cup Monterey Jack Cheese , shredded from about 5 ounces
  • 1 cup Cabbage , shredded
  • 1 tub Guacamole


  1. Poke the sweet potato all over with the tines of a fork. Microwave until tender. Scoop out the flesh and mash. Season with salt and pepper. If you prefer not to use a microwave, preheat oven to 400 and bake sweet potatoes until tender about 1 hour.
  2. While the sweet potato is cooking, heat a non-stick skillet and heat salsa and chipotle until sputtering. Stir in beans and cook until warmed and a little bit thickened. Stir in cilantro and taste — adjust seasonings.
  3. Heat tortillas according to package instructions. Smear 1/4 of the sweet potato across the bottom half of a tortilla. Spoon 1/4 of the bean mixture and the cabbage over along with 1/4 of the cheese. Roll up the burrito, tucking in the ends and serve with salsa and guacamole.

February 2017 Recipe of the Month

Vegan Valentine’s Beet Chocolate Lava Cake


Serves 6  Prep Time: 60 minutes


  • 1 Beet
  • 3/4 cup Almond Milk
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 cup Raw Organic Cane Sugar
  • 3 tablespoons Earth Balance Spread , melted
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Unsweetened Dutch-Process Cocoa Powder
  • 3/4 cup + 2 tablespoons Flour
  • 2/3 cup Vegan Chocolate Chips , divided use
  • Vegan Ice Cream


  1. Preheat oven to 375˚. Generously spray 6 cups of a muffin tin with cooking spray. Prick the beet all over with the tines of a fork. Place in a microwave safe bowl immersed in water and microwave until tender and easily pierced with a skewer. All microwaves vary in strength, and the age of the beet affects how long it will take until cooked. I used the baked potato button on my microwave, and had to do it 3x to get it tender, about 15 minutes. Just keep checking every few minutes.
  2. While beet is cooking, mix the almond milk with the vinegar and allow to stand at room temperature. When the beet is tender, peel and rough chop. Place beet in a food processor and chop fine.
  3. Either in a stand mixer or with a hand held mixer, beet the almond milk mixture into the beets. Add ingredients through the flour and beet until incorporated.
  4. In a microwave safe bowl, microwave 1/3 cup of chocolate chips at 30 second intervals until just melted. Beat the melted chips into the batter.
  5. Pour about 1/2 the batter into the prepared muffin tins. Place 1 tablespoon chips in the center of each cake, then top with remaining batter. Bake only until the top of each cake is no longer wet — ovens can vary, so keep a very close eye on these starting around 10 minutes. I pulled mine out at 14 minutes, and it was barely runny, so 12 minutes should be about right. (The blogger says she cooked her 17 minutes and it wasn’t runny, but was a fudgy tasty consistency)
  6. Run a knife along the sides of the cakes, and carefully turn out onto a cutting board. Place each cake on a plate, top with a scoop of ice cream (we used vanilla) and serve hot.

January 2017 Recipe of the Month

SoCal Pickled Veggies for Tacos

Our family has spent a lot of time searching out the best taco stands in San Diego on our year long sabbatical. Most of the really good ones have condiment bars that go way above and beyond a few salsas and some wedges of lime. One of my favorite finds on the condiment bar at lots of the taco shops is a spicy pickled onion and carrot topping that adds heat, sweet, sour and zip to everything from carnitas to carne asada or fish tacos. Here is a variation of this great topping. You want a mix of veggies totaling 1.5 pounds.

Servings: 12 Prep Time: 15 minutes Cook Time: 10 minutes


  • 1/2 teaspoon Cumin Seed
  • 1.5 cup White Wine Vinegar
  • 1.5 cup Water
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Sea Salt
  • generous 1/4 teaspoon Black Peppercorn , crushed
  • 1 cup Onion , sliced
  • 2 Jalapeño , cut in quarters, or hot pepper flakes to taste, optional
  • 4 cloves Garlic
  • 3/4 pounds Carrot , peeled and sliced on the bias
  • 1 small Salad Turnip , peeled and cut in half, sliced in half moons
  • 1 medium Beauty Heart Radish , peeled and cut in half, sliced in half moons


  1. Toast the cumin seeds in a dry skillet until fragrant.
  2. In a non-reactive pot, combine water, vinegar, oregano, salt and peppercorns. Bring to a boil, stirring to dissolve the salt. Remove from heat and stir in onions, garlic, jalapeño and cumin seeds.
  3. Bring a separate pot of water to a boil, and season the water generously with salt. Boil the carrots until crisp tender, about 2-3 minutes. Drain the carrots, then stir into the vinegar mixture along with the remaining veggies. Allow the flavors to marry for at least 1 hour before serving. This will keep for a few months in your fridge, or use a hot bath canning method to put up the pickles longer.

December 2016 Recipe of the Month

Crisp Potato Latkes

The crisp perfection that is a latke requires serious reduction in the amount of liquid present in the potato. To achieve dry strands of potatoes, I salt the raw shreds, place them in cheesecloth, and squeeze the heck out of them. If I’m feeling ambitiously purist, I will catch the liquid in a bowl, and wait a bit for the water to separate from the natural potato starch, drain off the liquid and use the starch as a binder in the latkes. But I’m rarely that ambitious or pure. Flour, store bought potato starch and matzo meal all work equally well here. If you don’t have onions — use scallions or chives. Serve this with apple sauce or sour cream or both! latke

Servings: 4 Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes


  • 1 pound Potato , shredded in food processor or on box grater
  • 1/2 cup Onion , shredded in food processor or on box grater
  • 3 tablespoons Flour or Matzoh Meal , use 1/2 amount of Potato Starch if desired
  • 1 large Egg , lightly beaten
  • Salt and Pepper
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Unsalted Butter


  1. Take your shreds of potato, and sprinkle them with some salt. Lay them on a nice big piece of cheesecloth and give the salt 10 minutes or so to extract some moisture. Then wrap up the potatoes in the cheesecloth and wring, wring, wring as much moisture as you can get out of those strands. The drier, the crispier!
  2. Toss the potatoes with the onion, flour and egg. Season with a scant teaspoon of salt and a crack or two of black pepper. Heat a cast iron skillet over medium high heat. Warm the oil and melt the butter. When the butter ceases to foam place little scoops of potato mixture into the pan, being careful not to crowd and flatten them with a spatula. Cook until crisp and browned on one side, about 2-3 minutes. You’ll see the edges start to turn brown, and know they are ready to flip. Flip over and cook other side another 2 or so minutes. Remove from pan and drain on towels and continue cooking until all mixture is used up. These can be kept warm in a low oven, or made ahead of time, and reheated in a 350˚ oven for about 8 minutes.


November 2016 Recipe of the Month

Brussels Sprouts Braised in Apple Cider

The sweet tart vinegar and cider sauce plays well with the cabbag-y-ness of the sprouts in this dish. braised brussels

Servings: 4 Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes


  • 1 pound Brussels Sprout , trimmed, halved (about 1 stalks worth, removed from stalk)
  • 2 tablespoons Olive Oil
  • 1/2 Onion , chopped, about 1 cup
  • 1 1/2 cup Apple Cider
  • 1 Cinnamon Stick
  • 2 tablespoons Balsamic Vinegar


  1. Heat a heavy large skillet over high heat, and warm oil until shimmering. Sauté onions about 4 minutes, add sprouts, sauté 4 minutes.
  2. Add cinnamon and apple cider, bring to boil, cover, reduce heat, and simmer about 10 minutes, or until the sprouts are tender when pierced with a fork.
  3. Discard cinnamon stick. Remove veggies with slotted spooon. Boil to reduce liquid by half, add vinegar and reduce to glaze. Pour glaze over veggies and serve.


October 2016 Recipe of the Month

Beauty Heart Radish and Chive Tea Sandwiches with Sesame and Ginger

I love a good tea sandwich, whether or not we are having a tea. I think they make great party food, and a wonderful snack or lunch. This Asian-ified take on the classic radish tea sandwich is uber-beautiful with the colorful beauty heart radish. Depending on how large your radish is, you may have to manipulate your cut to make it fit on the baguette. Most average sized beauty hearts are the perfect size for the average baguette slice. tea sandwich

Servings: 16 Prep Time: 30 minutes Total Time: 30 minutes


  • 1 Beauty Heart Radish , peeled (or 2 smaller)
  • 8 tablespoons Butter , room temperature
  • 6 tablespoons Chive , minced, divided use
  • 2 tablespoon Black Sesame Seed , divided
  • 2 teaspoon Ginger , minced
  • 1/2 teaspoon Toasted Sesame Oil
  • 32 1/4 inch slices Baguette , about 1 baguette
  • Fleur de Sel


  1. Peel your beauty heart radish. If you have a mandolin, set it to a very thin slice, and cut 32 paper thin slices of the radish, or using your sharpest chef’s knife, cut 32 slices.
  2. In a small bowl, combine butter, 1/2 the chives, 1/2 the sesame seeds and the ginger with the oil. Spread this mixture over the slices of baguette. Lay a slice of beauty heart on top (again, if the size isn’t right, be creative!) and sprinkle with remaining chives and sesame seeds. Just prior to serving, sprinkle a little touch of fleur de sel on top.

Adapted from Bon Apetit April 2008. Schar makes a good Gluten Free Baguette.

September 2016 Recipe of the Month

Summer Pasta with Tomato Water, Tomatoes and Garlic

It’s amazing how something so simple can be so mouthwatering and satisfying when you use fresh ingredients and let them shine.Tomatoes do double duty here–the juices from the tomato create the sauce and then more ripe tomatoes are folded in. Easy and elegant. spaghetti tomato

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes


  • 6 Tomato , large dice
  • 1 1/2 teaspoons Kosher Salt
  • 12 ounces Spaghetti , choose gluten free, if desired
  • 6 cloves Garlic
  • 2 tablespoons Basil , optional, chiffonade
  • 3 tablespoons Butter , cut into 3 chunks
  • Salt and Pepper , to taste


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup of cooking water then strain the pasta.
  2. While your water comes to a boil, season the tomatoes with the salt and toss them well in a mixing bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the “tomato water” that the salt will extract from the tomatoes. Allow moisture to be extracted for about 5 minutes.
  3. Smash the garlic with the flat side of a knife, and chop it. Place it into a sauté pan. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes back into the bowl so they don’t drip on the counter, and bring the sauce to a simmer.
  4. Add the butter while swirling or stirring the sauce. Keep the sauce moving until all the butter is melted. Add the tomatoes, any more tomato water that has accumulated, and the cooked pasta and toss to coat the pasta evenly. If you’d like a little more sauce, add some of the pasta water until you achieve your desired consistency. Divide the pasta among four bowls and top with the remaining basil.

Recipe adapted from Michael Ruhlman.

August 2016 Recipe of the Month

Salade Niçoise with TunaFish

This classic French salad combines the flavors of the month of August — potatoes, beans, tomatoes, peppers with a lovely herbed vinaigrette and of course tuna, hard boiled eggs and olives. We use dained canned tuna here, but you may substitute grilled fresh tuna steaks for a splurge. My kids favorite part of this meal — I serve it as a “composed” salad — each individual item arranged on a platter (or many) so that everyone gets to take the items they most want. Nicoise


  • 4 Egg
  • 12 ounces Yellow and Green Beans , trimmed and cut to 2 inch lengths
  • 1 1/2 pound Red Potato , well scrubbed, diced into equal bite sized cubes
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons Shallot , finely minced
  • 2 teaspoons Dijon Mustard
  • 2 Anchovy , flat ones, mashed
  • 1 teaspoon Dried Oregano , here use Turkish or Greek, not Mexican
  • 1 cup Extra Virgin Olive Oil
  • 12 ounces Tunafish, drained and flaked
  • 2 Bell Pepper , cored, seeded and sliced bite-size
  • 1 1/2 pounds Tomato , cored and sliced into wedges
  • 6 ounces Lettuce
  • 1 cup Niçoise Olive , pitted, if desired
  • 1/4 cup Parsley , leaves only, roughly chopped
  • Salt and Pepper , to taste
  1. Place the eggs in a medium saucepan and cover with cold water. Bring water to a boil, then take off heat, cover and allow eggs to sit until hard cooked, 7 minutes. Drain, rinse with cold water, and place in refrigerator (or for a short time in the freezer) to cool. Cold eggs peel more easily. When you are ready to serve, peel and quarter the eggs.
  2. Simultaneously, heat a large pot of water with a steamer insert to a boil. Steam the beans for 4-5 minutes, until just tender. Remove from the steamer basket while keeping the water boiling, rinse the beans under cold water to stop them from cooking, and drain well. Next add potatoes to the steamer insert, cook until tender and easily pierced, about 15 minutes.
  3. In a medium bowl, whisk together the vinegar, shallot, mustard, mashed anchovies, dried oregano. Add the olive oil in a stream while whisking until emulsified. Season to taste with salt and pepper.
  4. Arrange all the components of the salad on a large platter or several smaller ones: beans, potatoes, eggs, bell pepper, tomatoes, lettuce, tuna and olives. Sprinkle the parsley over, and, invite everyone to make a plate. Pass dressing to drizzle over each plate.

June 2016 Recipe of the Month

Cheddar Scape Biscuits

A basic buttermilk biscuit becomes exquisitely aromatic with the additions of scapes and cheddar.


Servings: 6 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes



  1. Preheat oven to 400˚. Mix dry ingredients together. Cut butter into tablespoons and, with fingers, blend into dry ingredients until mixture resembles cornmeal. Stir in cheese and scapes.
  2. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding more buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead briefly.
  3. Let dough rest for a minute, then roll out to 3/4′ thickness. Cut into 2′ rounds. Place biscuits on baking sheet, 1″ apart.
  4. Bake at 400 degrees for 15 minutes or until golden brown.

January 2016 Recipe of the Month

Black Eyed Peas and Collard Greens Stew

New Year’s Day is celebrated in many cultures with a bowl of black eyed peas and greens. This tradition dates back 1500 years to a traditional Rosh Hoshanah dish, and migrated with the Sephardic Jews to the American South. Grab some cornbread to sop up this stew — you will be living large, southern style, with this delicious meal! The beans do soak overnight, so start that the day before you want the stew. You can expedite the preparation time by using 2 14 ounce cans of beans if you prefer, in which case, you can reduce the initial simmering time to about 5 minutes. 1512712_530238623749919_1658696482_n

Servings: 4


  • 2 cups Dried Black Eyed Peas , picked over and rinsed
  • 1 tablespoon Olive Oil
  • 1 cup Onion , chopped
  • 4 cloves Garlic , minced
  • 1/2 pound Smoked Turkey Breast or Ham , cut into cubes
  • OR *
  • 1 dash Liquid Smoke
  • 6 cup Chicken or Vegetable Stock
  • 1 bunch Collard Greens , center stems removed
  • 1 dash Hot Sauce , to taste
  • 1 teaspoon Cider Vinegar
  • Salt and Pepper , to taste


  1. Soak the black eyed peas overnight in water. Drain and discard water.
  2. Heat olive oil in a soup pot over medium high heat. Add onion and garlic and sauté until wilted about 6 minutes. Add in diced meat or liquid smoke and stock, bring to a boil, reduce to a simmer and cook until beans are tender, about 45 minutes.
  3. Thoroughly clean and rough chop your greens. Stir greens into soup and simmer for about 20 minutes. Season soup with hot sauce, vinegar and salt and pepper to taste.

July 2015 Recipe of the Month

Ensenada Slaw

Fish Tacos with Ensenada Slaw

After an unfortunate incident involving a borrowed car and a boulder, my husband and I were stranded in Ensenada, Mexico for a long, hot weekend several years ago. While our trip was a comedy of errors worthy of its own movie starring Steve Carrell and TIna Fey, one good thing that came out of it was discovering the simple slaw served at almost every restaurant. Lightly dressed crisp vegetables with a hint of heat continue to be one of my favorites. We first discovered it while enjoying fish tacos while a Mariachi band serenaded us with “Besame Mucho”. I’ve included a simple fish taco recipe here as well. The recipe is flexible and forgiving. The dressing works well with about 6-8 cups of shredded veggies, and the vegetables can be adjusted based on what is seasonal and on hand.


  • 1/2 head Cabbage , cored and shredded, about 4-6 cups
  • 1 bunch Broccoli Stems , peeled and shredded, about 2 cups
  • 1/2 cup Mayonnaise
  • 4 teaspoon Lime Juice
  • 4 or more dashes Tabasco Sauce , to taste
  • 2-4 tablespoons Cilantro, to taste
  • Salt and Pepper


  1. Mix veggies together in a bowl. In separate bowl whisk together mayo, lime juice and tabasco. Toss with veggies and sprinkle to taste with cilantro, salt and pepper. Put in fridge while you prep the fish tacos.

Fish Tacos

  • 2 1/2 tablespoon Olive Oil
  • 2 tablespoons Paprika
  • 1 1/2 tablespoons Dried Oregano
  • 1 tablespoon Garlic , minced
  • 1 1/2 teaspoons Cumin
  • 1 1/2 teaspoons Red Pepper Flake
  • 1 1/2 teaspoons Lime Zest
  • 1 1/2 teaspoons Kosher Salt
  • 1/4 teaspoon Pepper
  • 1 pound Halibut, or other flaky white fish fillets
  • Tortillas and additional condiments of choice for serving

Preheat oven to 350˚. Make a spice rub by combining olive oil, paprika, oregano, garlic, cumin, red pepper flakes, lime zest, kosher salt and pepper, then rub it all over the fish. Heat a nonstick pan over high heat until very hot. Dab a little oil in the pan and pan sear the fish, flesh side down until browned. Turn fish to other side, and place in oven and cook until fish reaches an internal temperature of 145˚, about 6-7 minutes.  Remove, cover and allow to rest at least 5 minutes. Serve on a tortilla, with a heaping pile of slaw and other condiments of your choice — salsa, guacamole, sour cream etc. The spice rub is inspired by a recipe in Gourmet Magazine from June 2007.

June 2015 Recipe of the Month

Gluten Free Strawberry Shortbread

Strawberry Shortbread

Here shortbread gets the GF treatment, with an increase of baking powder and the addition of ground up chia seeds to act as a binder in place of gluten. A word about handling the dough: be light with your hands. If you pack the dough too tightly, you’ll end up with neither shortcake nor shortbread–but rather short bricks!

Servings: 8 Total Time: 45 minutes


  • 3 1/2 cups Strawberry , hulled and halved, about 2 pounds of berries
  • 3/4 cup Sugar , more or less, to taste, divided use
  • 1 cup Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 2 cups Gluten Free Flour Mix
  • 1 tablespoon Chia or Flax Seed , ground
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 stick Unsalted Butter , cut into small pieces
  • 1 cup Buttermilk , chilled


  1. Combine strawberries and 1/2 cup sugar in a bowl. Allow to rest at room temperature until syrup forms, about 15 minutes.
  2. Beat cream, vanilla and 2 tablespoons sugar in a chilled bowl until stiff peaks form. Cover and chill until ready to use.
  3. Whisk together flour, lemon zest, ground chia seed, 2 tablespoons sugar, baking powder and salt into large bowl. Add butter pieces and mix with fingers until mixture resembles corn meal. Gradually add 1/2 of buttermilk, tossing with fork until large moist clumps form. Depending on the type of flour you’re using, you might need to add more buttermilk. Add more until you have large, moist clumps that will hold a shape.
  4. Gently gather dough into ball, and divide into 8 pieces. Shape each piece into a small patty, but don’t pack the dough too hard. Bake at 375° until toothpick inserted in cake comes out clean, about 20 minutes (shortbread will be pale).
  5. Split each shortbread in half, set on plate, spoon over strawberries and their juice, and garnish with whipped cream.

May 2015 Recipe of the Month

Mint Julep

The first weekend in May will see about 80,000 of these being served at Churchill Downs to toast the Kentucky Derby. For me, sipping one marks the rite of passage from winter into spring. It’s light, refreshing, and just like the season itself often is in Wisconsin, super chilly. Grab your muddler and make one today!


Serves 1


1 teaspoon Powdered Sugar

4 sprigs Mint plus more for garnish

3 ounce Bourbon

Ice Cubes


Put sugar and mint in the bottom of a highball or Julep Silver cup and muddle together, gently crushing the mint and sugar together. Fill glass with ice and pour some bourbon over and stir until glass is very frosty.


April 2015 Recipe of the Month

Carrot Cake with Cream Cheese Frosting

Adapted from Punky Egan’s Parsnip Cake recipe in the cookbook “From Asparagus to Zucchini,” I’ve greatly reduced the amount of sugar in this recipe, and have found the spot where I think the frosting retains the flavor and tang of cream cheese while being pleasantly, though not cloyingly, sweet. I love a good carrot cake with cream cheese frosting, especially on Easter — don’t you?


Servings: 12 Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 60 minutes


  • 1 2/3 cups Flour
  • 1 cup Sugar
  • 1 1/2 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 Egg
  • 1/2 cup Canola Oil
  • 2 cups Carrot , grated, from 1 pound carrot
  • 1 cup Apple , peeled and grated
  • 1/2 cup Walnut , chopped, toasted
  • 8 ounces Cream Cheese , softened
  • 8 tablespoons Butter , softened
  • 2 cups Powdered Sugar , sifted
  • 1 1/2 teaspoons Lemon Extract
  • Walnut , for garnish


  1. Preheat oven to 350˚. Stir first 6 ingredients together in a large mixing bowl.
  2. Lightly whisk the eggs and canola oil in a medium bowl, fold in shredded carrots, apple and walnuts. Then fold wet ingredients into dry ingredients and mix until just combined.
  3. Grease a 9×13 baking dish, and spread batter evenly in pan. Bake for 30-35 minutes, until cake springs back when touched lightly in the center. Cool the cake on a rack for about 15 minutes, then turn out onto a platter.
  4. To make the frosting, whip the cream cheese and butter with a mixer to combine, then sift in the powdered sugar and beat until smooth, and beat in the lemon extract.
  5. When the cake has cooled entirely, frost the cake.