Fresh Cherry + Dark Chocolate Chunk Scones

Fresh Cherry + Dark Chocolate Chunk Scones

INGREDIENTS:
makes about 16 scones

• 3 1/4 cups flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups cold butter, cut into pieces
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh cherries, pitted and chopped
• 6 ounces high-quality dark chocolate, chopped
• melted butter for brushing

DIRECTIONS:
 
Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.

Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with fresh cherry glaze!

Fresh Cherry Glaze

• 1 cup fresh cherries, pitted and chopped
• 2 teaspoons water
• 1/4 teaspoon vanilla extract
• 1 1/2 cups of powdered sugar

Add cherries and water to the bowl of a food processor, blending until smooth (or almost smooth). Transfer puree to a large bowl, add in vanilla, then stir in powdered sugar. The amount of sugar you need to add is highly dependent on how juicy your cherries are. Ideally, you want a runny glaze. If the glaze seems TOO runny, add more sugar, whisking continuously until smooth. If it seems too thick, add in more water one tiny drop at a time, whisking constantly. Drizzle on top of scones while warm, and grate additional chocolate on top if desired.

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Raspberry Almond Cake

Raspberry Almond Cake

INGREDIENTS:
(makes 1-9inch bundt cake)

• 6 cups almond flour ( I used Honeyville, if you use Bob's Red Mill brand the texture will be slightly more crumbly)
• 1 tsp salt
• 1 tsp baking soda
• 6 eggs
• 1 cups ghee, or oil of our choice
• 3/4 cups honey
• 2 tsp pure almond extract
• 1 pint fresh raspberries

DIRECTIONS:

Preheat oven to 350F. Grease a 9inch bundt pan.

Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.

Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).

Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

Coconut Butter Glaze

• 1 cup coconut butter
• 1 TBS honey

Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.

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Lemon Basil Pizza

Lemon Basil Pizza

INGREDIENTS:

• 1/2-pound of your favorite pizza dough (see notes)
• About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
• 1/4-pound thinly sliced, fresh Mozzarella cheese
• 1 small Meyer lemon, sliced as thinly as possible
• 2 tablespoons olive oil
• 1/4 teaspoon granulated sugar
• Coarse sea salt

DIRECTIONS:

1. Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
2. Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon -- it adds a nice crispness to the crust.)
3. Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
4. Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
5. Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
6. Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
7. Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.

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Zucchini & Tomato Gratin

Zucchini & Tomato Gratin

INGREDIENTS:
Serves 2

• 1 1/2 TB olive oil
• 1 small-medium (about 1/2 lb) zucchini, sliced into 1/2-inch thick rounds
• 1 very small onion, diced
• 1 clove garlic, minced
• 1/2 c tomato sauce
• 1 1/2 oz mozzarella cheese, shredded
• 1-2 TB fresh grated Parmigiano-Reggiano cheese
• Salt and pepper

DIRECTIONS:

1. Preheat oven to 375F.
2. Add oil to a medium-sized skillet over medium-high heat; when oil is hot, add zucchini slices and sauté until browned on both sides (about 2-3 minutes per side). Transfer zucchini to plate lined with paper towels to drain any excess oil; turn heat down to low and add onion and garlic. Sauté until onion is soft (about 5 minutes), stirring occasionally and adding a splash of water if the pan gets too dry.
3. Pour the onions on top of the zucchini in the gratin dish and season with a sprinkle of salt and pepper; spread the tomato sauce on top. Sprinkle the mozzarella cheese on top of the tomato sauce, and bake 15 minutes.
4. Turn on the broiler and sprinkle the Parmigiano-Reggiano cheese on top of the gratin. Broil 1-2 minutes (stay with it, this happens fast), until golden brown in spots.

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Four Cheese Baked Skillet Rigatoni

Four Cheese Baked Skillet Rigatoni

INGREDIENTS:

• 1 pound mini rigatoni pasta
• 1 shallot, sliced
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon olive oil
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese
• 8 ounces freshly grated gruyere cheese
• 8 ounces freshly grated sharp cheddar cheese
• 8 ounces freshly grated fontina cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/3 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.
3. Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

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Chicken and Mango Kebabs

Chicken and Mango Kebabs

INGREDIENTS:

• 6 tablespoons olive oil
• 1/4 cup fresh lime juice
• Zest of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 3 ripe but firm mangoes, peeled and cut into 2-inch cubes

DIRECTIONS:

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

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Egyptian Lentil Soup

Egyptian Lentil Soup

INGREDIENTS:

• olive oil spray
• 1 large onion, diced
• 3 celery ribs, diced
• 2 large carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground hot chili
• 1/2 teaspoon hot curry powder
• 2 litres chicken or vegetable stock
• 1 450g can diced tomatoes
• 2 cups red lentils Salt and pepper to taste
• Greek yoghurt
• Lemon
• Chives
• Tin of chickpeas

DIRECTIONS:
 
Spray a light coat of olive oil into a large saucepan, and put it on a medium-high heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes until the spices are aromatic. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.

To serve, here are some recommendations. I know it’s easy to skip the toppings in a recipe - but the combination of bits and pieces served with this soup elevate it from good to great. I promise it’s worth the extra work!

Mix some fresh lemon juice with some Greek yoghurt, and splash a dollop on top. Chop up some chives and sprinkle. And the piece de resistance is roasted chickpeas - just a tin of chickpeas, rinsed and dried, rolled in a bit of olive oil and the spices you’ve already used, and stuck in a really hot over til they’re crispy. Enjoy!

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