Easter Bunny Cookies

Cookies    Makes 55


1 cup unsalted butter- room temp
1 cup cane sugar
1 tsp vanilla
1/2 tsp fine sea salt
3 cups all purpose flour
2 eggs





In mixer using paddle attachment beat butter and sugar until light and fluffy. Then add in eggs 1 at a time, scrape down sides after each addition then slowly add in flour 1 cup at a time. Remove from mixer, divide into 2 disks, wrap and chill in fridge for at least 1 hour.

Remove from fridge and roll out to 1/4" thick on lightly floured surface. Cut out into desired shapes, place on parchment lined baking sheets and bake for 15 min at 350F remove and cool completely before icing.

Dough is ready

Icing  


1 stick ( 1/2 cup unsalted butter)
2 cups powdered sugar
1 tbsp vanilla
1 tbsp cream or milk
1 tsp lemon juice
pinch fine sea salt

Meyer Lemon Lemonade

Serves 5-6

750 ml Meyer lemon juice* may sub regular lemons
2 cups cane sugar
1 1/2 cups water
3 cups filtered cold water
2 cups ice

vodka optional but recommended

Heat sugar and 1 1/2 cup water in small pot to dissolve then mix all ingredients together taste if its too much lemon add more water.

Curry Roasted Cauliflower with Cumin Rice & Raita

Curry Roasted Cauliflower      Serves 5-6


1 large head cauliflower- cut into florets
4 cups spinach- washed 
2 tbsp olive oil
1 tbsp turmeric
1 tbsp mustard seeds
1 medium yellow onion sliced - 1/2" thick slices

1 bunch green onions(8-10)- chopped in 1" sticks

1/2 cup cilantro roughly chopped

Heat large pot of water and bring to a boil add 3 tbsp sea salt. Once boiling add in cauliflower cook for 1 minute then drain well and set aside.


Meanwhile in a large saute pan heat oil on med- high heat add onions and saute for 3 min or until translucent. Then add turmeric and mustard seeds, saute for 1-2 min until onions are fragrant and spices are toasted.  Now add cauliflower stir to coat and cook until lightly brown on all sides. 
Now add spinach, toss with the cauliflower to help wilt it then remove from heat. Add in green onions and cilantro stirring to mix well then season with salt and pepper. -serve over cumin rice with raita.






Raita


1/2 cup grated cucumber (juice lightly squeezed out)
1 cup Greek yogurt( i use Fage)
1 tsp lemon juice
1 tbsp Garam Marsala


Mix ingredients together and serve

Cumin Rice            Serves 5-6


1 tbsp butter
2 tbsp olive oil
1/2 large yellow onion- small dice
2 small carrots- peeled, small dice
1/2 red pepper- seeded, small dice
2 thai chilies- whole * you can use any chile you like jalapeno etc..
3 tbsp ground cumin
2 garlic cloves- minced
1 tbsp ginger minced

2 1/2 cups basmati rice- follow your rice instructions for water ratio and you can use any rice* brown, jasmine, long grain
1 tbsp sea salt
5 cups cold water


Heat oil and butter in large pot, saute vegetables for 2 minutes then add garlic, ginger, cumin and rice saute for another minute to coat rice then add cold water and salt. Stir rice then bring to simmer, cover and cook until done about 20 min.




Enjoy!!

Tropical Granola

Ingredients               

6 cups rolled oats
1 cup shredded unsweetened cocoanut
1/2 cup orange blossom honey
1 stick unsalted butter- melted
1/2 tsp fine sea salt
2 cups raw cashews
1 cup dried pineapple- cut in small pieces
1 cup dried papaya- cut in small pieces
1/3 cup flax seeds


In large bowl toss oats, cashews, butter, honey, cocoanut and salt together then spread evenly on parchment lined baking trays.

Bake at 350F for 15min or until golden brown. During cooking time toss mixture to evenly cook the oats and nuts, the outside edges tend to brown first.

Remove from oven and allow to cool completely then toss in bowl with dried fruit and flax seeds.

Place in airtight container cereal will keep for 1 month.

Enjoy!!

Chocolate Chip Cookies

Ingredients                 Makes 24


2 1/4 cup flour
1 tsp baking soda
1 tsp fine sea salt
3/4 cup cane sugar
3/4 cup dark muscovado sugar
2 sticks unsalted butter- softened
1 vanilla bean -split and scraped
2 farm fresh eggs
2 1/2 cups dark chocolate chips
* add chopped walnuts if you like, just replace 1 cup of the chocolate chips


In mixer fitted with paddle attachment mix on medium speed, butter, sugar and vanilla seeds. Then add eggs one at a time scraping down sides after each addition. * don't crack your eggs into the mixer you could get shell in the dough. So crack them in a small bowl or measuring cup then add one at a time.



 In bowl mix dry ingredients together flour, salt, baking soda then on low speed slowly add dry ingredients to butter and eggs. Once the dry ingredients are incorporated add in chocolate.





Heat oven to 350F

Spoon batter on to parchment lined baking tray and bake until cookies are set on the outside and lightly golden brown around the edges about 12-18 min




Enjoy!!

Peanut Butter Puffed Wheat Squares

Ingredients          Makes 15 Squares 

3 tbsp flax seeds
3 tbsp sesame seeds
1 cup smooth peanut butter
3 tbsp unsalted butter
6 cups puffed wheat
14oz marshmallows

Method

Ingredients

Melt butter over medium heat add marshmallows stir constantly until melted. Then add seeds and peanut butter stir 3 times then quickly pour in puffed wheat * its ok the peanut butter isn't fully mixed into the marshmallows the mix will seize up if you try to completely stir it in so don't, it will be fine.
Adjust heat to low and mix puffed wheat until evenly coated then press into buttered 9/13 pan.
Allow to cool then turn out on a cutting board and cut into squares

Marshmallows melting

Stirring all the ingredients together

Enjoy!!

Press mix into prepared pan

Sour Cream Cupcakes with Violet Icing

                     Makes 18

Sour Cream Pound Cake


1 tsp vanilla extract
5 farm fresh eggs
11/2 cup  organic cane sugar
1 3/4 sticks butter*organic- soft room temp

1 cup sour cream

2 cups unbleached cake flour- sifted
* may sub all purpose flour
1 tsp baking soda
1/2 tsp fine sea salt

In large mixing bowl whisk together dry ingredients and set aside.

In mixer fitted with paddle attachment cream butter, vanilla and sugar until light and fluffy. Next add in eggs one at at time mixing well after each addition and scraping down the sides.
 Once eggs are fully incorporated add 1/3
 of dry ingredients then alternate with the sour cream.
Gently mixing after each addition and finishing with the flour mix.   Once batter is ready pour into lined muffin tins filling 3/4 the way.

Place in 350F oven and bake for 20-25min when cupcakes are done the top should spring back to the touch and a toothpick when inserted into the center should come out clean with a few little crumbs.

Remove from the oven and place on cooling racks until completely cool about 1hr

Then decorate with violet icing, flowers or sprinkles

Violet Icing

6 drops violet essence* add more or less to your liking

2 sticks unsalted butter softened 

2 cups powdered sugar - sifted

1 tbsp milk

2 drops lemon juice

1/2 tsp fine sea salt

 * tip you could also add a touch of blue food color for a nice hue to your icing


Beat butter in mixer with paddle attachment then slowly add in sugar 1/2 cup at a time then add rest of ingredients. If  mix is too dry add a little more milk to help soften or if its too wet then add a little more sugar until it looks like a spreadable icing
Enjoy!!

San Marzano Tomato Sauce

Ingredients        Serves 4-5

1 small onion- finely chopped * i used a sweet yellow but any kind works
4 leaves dry basil
1 bay leaf -fresh or dried
2 cans san marzano tomatoes - pureed* i highly recommend buying this type of canned tomato it makes a huge difference in your sauces flavor, yes they are a bit more expensive but worth the extra $1 or so

Method
Add the diced onion to the olive oil and on low heat gently cook until translucent about 15 min. Then add in the herbs and canned tomatoes. Season with 1 tsp sea salt and some fresh ground black pepper then simmer gently for about 20-30 minutes or until sauce has thickened slightly.* if sauce becomes too thick thin out with a touch of water 


*Adjust seasoning with more salt and pepper to taste

Fregola Sarda with Burgundy Spinach & Marinara Sauce

Ingredients          Serves 4-5       

1 Pkg Fregola Sarda
1 lemon- zested
Extra Virgin Olive Oil - to taste
Espelette Pepper * may sub crushed pepper flakes or any fresh chile chopped
Sea Salt & black pepper
2 hand fulls Burgundy spinach* may sub regular spinach or arugula

Marinara Sauce



In large pot of salted boiling water cook pasta until al dente about 11-13min eat one to test.
Drain Fregola then in large bowl toss with olive oil,  lemon zest and the espelette pepper flakes to taste* they are hot so be careful!!

Next place pasta in serving bowls and top with a few nice leaves of spinach then top with marinara sauce.

Enjoy!!

                

Quinoa, Cauliflower and Orange Salad with a Curry Vinaigrette

Ingredients                   Serves 4  


Salad
1 cup Quinoa * i like red the best
1 cup Almonds-toasted with sea salt & olive oil
2 Oranges - cleaned & segmented
1 tbsp Cilantro - roughly chopped
1 Jalapeno- sliced thinly or chopped * may omit
1 cup Raw Cauliflower florets -sliced












Vinaigrette

1 med yellow onion- sliced
1 shallot - sliced
1tbsp- ginger minced
1 garlic clove minced
2 tsp quality curry spice
1/3 cup extra virgin olive oil
1/4 cup rice, white wine or white balsamic vinegar
* i used yuzu vinegar

In large heavy bottomed saute pan heat 2 tbsp olive oil on med heat. Saute onions until fully cooked about 10min. Then add ginger and garlic saute 2 min then add curry spice saute 1 min. Now add vinegar stir to deglaze pan now turn heat off. Let stand 4 min to cool then stir in olive oil and season with salt and pepper.
set aside

Butter lettuce from my garden

In large pot add quinoa and water follow directions on the bag some differ from others. Its very difficult to over cook quinoa so once you have your quinoa and water on a simmer add 2 tsp sea salt and cook until the water evaporates if quinoa is still crunchy and has not fluffed up with a little white sprig showing add 1 more cup of water and continue to cook. Keep cooking this way until the grain is no longer really crunchy it will be a little firm but not crunchy then its still a little raw. Once cooked cool down
                                                     


 In large bowl add all ingredients and toss to combine. Add a squeeze of lemon juice and sea salt and fresh cracked pepper to taste

Enjoy

Buckwheat & Candied Bergamot Cookies

Ingredients      Serves 4-5               


60g Buckwheat flour * may sub rice flour
170g Organic cane sugar
340g Unsalted butter-soft
480g Pastry or cake flour
1 Vanilla bean- split
1/4c Candied bergamot chopped* may sub any candied fruit or omit

In mixer fitted with the paddle attachment cream butter, vanilla bean and sugar for 2-3 minuted until light and fluffy.

Then slowly add in flours mixing on low speed, then add in candied peel. Once dough is formed press into a disk with cling film and wrap. Place in fridge for 1 hr to rest the dough.

Once dough has rested remove from the fridge and leave at room temp for 10min to help soften the dough.

On a lightly floured surface roll dough out to 1/2"-1/3" thick then cut to desired shapes. Place on parchment lined baking tray sprinkle with sugar and bake at 375F for 15-20 minutes or until light golden brown underneath and around the edges. Remove from the oven and allow to cool 

Enjoy!!

Caramelized Onion, Goat Cheese & Swiss Chard Tart

Ingredients

2 cups swiss chard, chopped
2 medium yellow onion , thinly sliced
3/4 cup fresh goat cheese, crumbled
seal salt & black pepper
2 tbsp butter
sprig thyme

Royal

2 cups heavy cream

5 eggs, farm fresh

Whisk ingredients together and season with sea salt and fresh cracked black pepper

1 flaky pie crust Fully baked


In saute pan heat 2 tbsp butter then add thyme and onions slowly cook until caramelized about 20-30min if onions stick add 1 tbsp of water or white wine. Stir constantly scraping brown bits from bottom of pan.


Next add roughly chopped swiss chard and cook until it wilts slightly.

Then place in tart shell, add goat cheese season with salt and pepper.

Place in oven and fill with royal to the edge of the pie shell and bake at 300F for 1-11/2 hr or until done.

Tart is done when the center no longer jiggles and it lightly browned on top.

 

Rainbow Chard from my garden