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Perfect Zucchini Bread With Honeyed Ricotta

["For the Zucchini Bread", "2-3 cups grated zucchini (depending on how much you want to use up!)", "3 eggs", "1 1/2 cups brown sugar", "4 tablespoons good honey", "1 orange, juiced, and zested", "1/2 cup sour cream or greek yogurt", "1 1/4 cups canola oil", "3 cups all purpose flour", "2 teaspoons baking soda", "1 teaspoon baking powder", "2 teaspoons cinnamon", "1 teaspoon salt", "1 1/2 cups roughly chopped walnuts (optional)", "For the honeyed Ricotta", "2 cups whole milk ricotta cheese", "4 tablespoons honey", "1 teaspoon orange zest"]

["Begin by heating the oven to 350. Toast walnuts on a cookie sheet until fragrant and golden, about 10 minutes. Set aside.", "Maintain oven temperature, and butter two 8x4 loaf pans. Alternatively, you can use one 9X13 baking pan.", "In a large bowl, whisk together eggs and sugar until lighter in color. Add the honey, canola oil, orange juice and zest, and whisk to combine. Whisk in the shredded zucchini.", "In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.", "Add flour mixture and greek yogurt or sour cream to the zucchini mixture and whisk just to combine. Fold in chopped walnuts if using. Transfer batter to baking pan and bake until a toothpick inserted in the center comes out clean, about 45-60 minutes.", "Whisk together ricotta, honey, and orange zest. Spread on zucchini bread for a delicious breakfast or afternoon snack."]

food52.com/recipes/22958-perfect-zucchini-bread-with-honeyed-ricotta

0Gathered

["Zucchini", "zucchini", "eggs", "brown sugar", "honey", "orange", "sour cream", "canola oil", "flour", "baking soda", "baking powder", "cinnamon", "salt", "walnuts", "milk ricotta cheese", "honey", "orange zest"]

Dyers Island Lobster Hash

["4 red bliss potatoes", "1 large onion (I like sweet onions)", "1 splash Olive oil", "1/4 cup flat leaf parsley rough chopped", "4 one and a half-pound lobsters, cooked meat and their walking legs (use more lobster if you want a richer hash)", "1 pinch Salt and pepper"]

["Chop the onion and saute in olive oil until soft", "Dice potatoes (skin on) into 1/4 inch cubes and saute until lightly brown in olive oil with the walking legs (this adds lobster flavor). Remove potatoes, season with salt and pepper and drain on paper towel. Discard the legs.", "Chop lobster into 1/4 inch pieces", "Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste", "Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.", "Serve hash topped with poached or over easy egg."]

food52.com/recipes/24149-dyers-island-lobster-hash

0Gathered

["red bliss potatoes", "onion", "Olive oil", "flat leaf parsley rough chopped", "lobsters", "Salt"]

No Bake Rolled Oats Power Bites

["2 1/2 cups rolled oats", "1 1/2 cups grated carrots", "1 cup sliced almonds", "1/2 cup freshly ground flaxseed", "1 cup almond butter", "1/2 cup raw honey", "1 teaspoon vanilla extract"]

["Combine all dry ingredients in a bowl and mix well followed by grated carrots last", "Add in honey, almond butter and vanilla extract, mix well and refrigerate for 15-20 minutes", "Remove from refridgerator and roll into bite size pieces.", "Depending on how large of a quantity you make you can actualy freeze some and thaw overnight in the fridge for a next day snack"]

food52.com/recipes/34299-no-bake-rolled-oats-power-bites

0Gathered

["rolled oats", "carrots", "almonds", "freshly ground flaxseed", "almond butter", "honey", "vanilla"]

Cashew-Orange Tuiles

["4 ounces unsalted butter, softened", "1 cup powdered sugar", "3/4 cup cashews", "4 egg whites", "1 tablespoon freshly grated orange zest", "1 tablespoon freshly squeezed juice from an orange", "1 tablespoon vanilla", "1/2 cup plus 1 teaspoon flour, sifted"]

["Preheat the oven to 350 degrees Fahrenheit and grease a large baking sheet.", "Toast the cashews until golden brown, then let cool to room temperature. In a food processor, process the cashews until they are finely chopped. You can also do this by hand with a knife and a cutting board, but it does take longer.", "In a large bowl, cream together the butter and sugar, beating with a mixer until fluffy. Add the egg whites, orange zest, juice, and vanilla, beating until mixed.", "Add the cashews, then fold in the flour.", "Drop small spoonfuls of the batter onto the cookie sheet, spacing them several inches apart. Using the back of the spoon, spread the batter in a 2 1/2 inch circle, repeating for each cookie.", "Bake in the oven for 7-10 minutes until golden brown around the edges.", "Remove cookies from the oven. Working quickly, use a spatula to lift each cookie and wrap it around the top of a rolling pin (in order to make things easier, I had 2 rolling pins set up for this step). As the cookies cool, they will start to become crisp and will harden into the traditionally curvy shape. If the cookies start to harden on the cookie sheet, you can put them back in the oven to warm them up - this will make them pliable enough to bend again.", "Repeat steps 5-7 for the remaining batter and cookies. The tuiles are best eaten within 24 hours of being baked or they will lose their crispness. If you aren't going to eat them within a couple of hours, store in an airtight container and use within a day or two."]

food52.com/recipes/10914-cashew-orange-tuiles

0Gathered

["unsalted butter", "powdered sugar", "cashews", "egg whites", "orange zest", "freshly squeezed juice", "vanilla", "flour"]

Red Wine Braised Short Ribs

["4 pounds boneless beef short ribs", "2 yellow onions (small dice)", "15 garlic cloves (minced)", "5 carrots (medium chunks)", "3 cups red wine", "4 cups beef stock", "1/2 cup flour", "1/2 teaspoon fresh thyme minced", "2 tablespoons butter", "4 tablespoons olive oil", "1 tablespoon sugar", "salt & pepper"]

["Add the olive oil to a large (wide) heavy pot and start heating. Add the diced onions and sugar and cook until it starts to caramelize, about 15 minutes. Scoop out onions and set aside. Pre-heat the oven to 350 degrees.", "Season the short ribs heavily with salt and pepper and dregde lightly in flour. Brown the pieces in the pot until nice and golden brown on all sides. Do not over crowd the pan, do in several batches if you need to so the meat can brown. Set the beef aside on a plate.", "Add the onions back into the pot and add in the garlic and carrots and saute another couple minutes.", "Deglaze the pan with the red wine. Make sure to scrape up all of the bits from the bottom of the pan. Now add in the beef stock and short ribs.", "Bring the dish up to a boil and then cover loosely and put in the oven. Cook for about 2 hours in the oven. Then put on the stove top and reduce down by 1/4. Adjust the salt and pepper. Finish by adding in the thyme and butter. Enjoy!"]

food52.com/recipes/6623-red-wine-braised-short-ribs

0Gathered

["boneless beef short ribs", "yellow onions", "garlic", "carrots", "red wine", "beef stock", "flour", "thyme", "butter", "olive oil", "sugar", "salt"]

Spiced Pear, Gorgonzola, And Walnut Pie

["1 recipe of your favorite pie crust for a double crust pie", "1/2 cup walnuts, toasted and roughly chopped", "5 firm pears, peeled, cored, and sliced thin (about 1/8\")", "1/4 cup fresh squeezed lemon juice", "1 to 2 teaspoons orange blossom water (optional)", "1/2 cup sugar", "1/4 cup dark brown sugar", "3/4 teaspoon kosher salt", "Pinch of cayenne pepper", "1 teaspoon ground cinnamon", "1 tablespoon cornstarch", "1 to 2 ounces gorgonzola dolce", "Turbinado or raw sugar for sprinkling", "Heavy cream for brushing"]

["Heat oven to 425\u00b0F", "Toss pears gently with lemon juice and orange blossom water. Taste and add of either if desired.", "Mix the sugars, salt, cayenne, cinnamon, and cornstarch in a small bowl and then toss the pears with the sugar and spice mixture.", "Roll out half your crust to fit the bottom of a 9\" pie pan. Place dough in pan, trim edge to 1?, tuck under, and crimp. Fill the crust with layers of pears, sprinkling between layers with the toasted walnuts. Once the pie is filled, dot the top with gorgonzola cheese.", "Top pie with the other half of the pie crust. You can do any sort of design you like or just do a simple double crust. Brush top crust with heavy cream and sprinkle with turbinado sugar.", "Bake for 15 minutes at 425\u00b0 F and then reduce the heat to 375\u00b0 F and bake for another 30 to 40 minutes or until the crust is golden and the filling is cooked through. After the first fifteen minutes, I use a crust shield on the edges of my pie to prevent it from getting too brown or burning. You can simply place aluminum foil over the outer crust to achieve this as well.", "Cool on a rack and serve with a scoop of homemade ice cream if you like. Best shared, naturally, with friends."]

food52.com/recipes/25150-spiced-pear-gorgonzola-and-walnut-pie

0Gathered

["recipe of your favorite pie crust", "walnuts", "firm pears", "fresh squeezed lemon juice", "orange blossom water", "sugar", "dark brown sugar", "kosher salt", "cayenne pepper", "ground cinnamon", "cornstarch", "gorgonzola dolce", "Turbinado", "Heavy cream"]

Stout Little Hen

["Brining the Chicken", "1/4 cup sugar", "1/4 cup kosher salt", "8 whole cardamom pods, gently crushed", "3 bay leaves", "1 tablespoon peppercorns", "1 navel orange", "2 cinnamon sticks", "1 cup water", "4 cups ice", "1 pint (16 fl oz) Guiness stout beer", "1 3-4 lb fat little roasting hen", "Roasting the Chicken", "1 cup chicken broth", "2 tablespoons olive oil", "3 carrots", "3 stalks celery", "1 onion", "3 tablespoons unsalted butter", "2 tablespoons flour", "1 cup stout beer", "1 navel orange", "salt and pepper"]

["Bring everything but the ice and the chicken to a boil - I do this in a pot large enough to accommodate the chicken eventually as well. Boil for 5 minutes then remove from heat. Add ice, and make sure the mixture is completely cooled. Clean the chicken and put it in the brine. You may need to add additional cold water to make sure it is completely submerged. Set it in the refrigerator and allow it to soak for at least 3-4 hours (if you have time - do this in the morning before work then proceed when you get home)", "Heat the oven to 350. Clean and peel and trim the celery and carrots, peel and quarter the onion. Create a \"raft\" in your roasting pan from the carrots and celery.", "Remove the chicken from the brine, drain and then place the orange cut in 8 in the body cavity (or as much as will fit - depends how big your orange is). Tuck the wings behind the chicken place him on the raft. Scatter the onions in the pan around the chicken. Rub the olive oil on the skin and season with salt and pepper. Pour the cup of stout and the broth in the pan and place in the oven.\r\nRoast the chicken until it is done - a bit over an hour - the temp in the thigh (not touching the bone) should read 160. While the chicken is roasting, baste 2-3 times with the liquid in the pan, and be sure to squirt some inside the chicken each time as well.\r\nWhen the chicken is done, remove from the oven and place on a platter and arrange the vegetables from the pan around it.", "To make stout gravy - Melt the butter and flour together in a small saucepan while whisking, then slowly whisk in 1 1/2 cups of the roasting liquid (you may want to use a separator to remove some fat) and simmer for a few minutes until the gravy thickens. Taste and adjust the salt and pepper. Serve alongside the chicken."]

food52.com/recipes/1431-stout-little-hen

0Gathered

["Chicken", "sugar", "kosher salt", "cardamom pods", "bay leaves", "peppercorns", "orange", "cinnamon sticks", "water", "stout beer", "roasting hen", "Chicken", "chicken broth", "olive oil", "carrots", "stalks celery", "onion", "unsalted butter", "flour", "stout beer", "orange", "salt"]

Pan Roast Juniper-Brined Pork Chop With Charred Cabbage

["rapeseed oil 30g butter 1 sprig rosemary 2 cloves garlic juice of half an orange", "4 pork chops", "1/4 cup sea salt", "1/4 cup brown sugar", "2 bay leaves", "1 tablespoon black pepper", "12 juniper berries", "zest of 1/2 orange", "2 sprigs of rosemary", "1 sprig of rosemary", "1 clove garlic", "2 tablespoons rapeseed oil", "2.5 liters water", "30 gram butter", "rapeseed oil", "1 sprig rosemary", "2 cloves garlic", "juice of 1/2 an orange", "Charred Cabbage", "1 head of savoy cabbage", "rapeseed oil", "salt & pepper", "3 carrots", "2 tablespoons white wine vinegar", "250 milliliters water", "1 tablespoon sugar"]

["To brine the pork chops, place all brining ingredients and pork chop in a container and cover.", "Leave the container brining liquid and pork chop in the fridge for about 20 hours or overnight.", "When ready to cook, remove pork chop from the brining liquid and place on kitchen towel to dry them.", "Preheat oven to 200C.", "Place the white wine vinegar, water and sugar in a bowl and mix for pickling.", "Shave the carrots with a peeler to make long thin strips. Place them into the bowl of vinegar and let sit until ready to serve.", "Divide the whole cabbage into 8 wedges and place on lightly greased baking tray. Drizzle some oil over the cabbage and season with salt and pepper.", "Place the cabbage into the preheated oven for 15 minutes.", "Heat the pan with some rapeseed oil and butter. Place the rosemary, garlic and pork chops on the pan.", "Let it cook until one side is coloured then turn and cook for a few more minutes, making sure they are not over cooked.", "Remove from pan and place on a rack to rest.", "In the same pan, squeeze over the orange juice to de-glaze pan. Reduce the liquid until it becomes a sauce like consistency. Sieve to remove any particles.", "Serve the pork chop with charred cabbage and pickled carrots."]

food52.com/recipes/25267-pan-roast-juniper-brined-pork-chop-with-charred-cabbage

0Gathered

["rapeseed oil", "pork chops", "salt", "brown sugar", "bay leaves", "black pepper", "berries", "rosemary", "rosemary", "clove garlic", "rapeseed oil", "liters water", "butter", "rapeseed oil", "rosemary", "garlic", "orange", "Cabbage", "cabbage", "rapeseed oil", "salt", "carrots", "white wine vinegar", "milliliters water", "sugar"]

Rise N' Shine Granola

["4 cups Rolled oats", "1 cup Chopped Almonds", "1 cup Chopped pecans", "1/3 cup Canola oil", "3/4 cup Honey", "1 teaspoon Vanilla extract", "1 tablespoon Cinnamon", "1/4 cup Chia seeds", "1/4 teaspoon Salt", "1/3 cup Raisins", "1/4 cup Chopped dates", "1/4 cup Brown sugar"]

["Preheat oven to 275", "In large bowl mix oats, nuts, salt, and cinnamon", "In small bowl mix honey, oil, vanilla, brown sugar, and seeds", "Combine liquids to dry ingredients and mix well", "Spread in jelly roll pan and put in oven for an hour", "Remove pan from oven every 15 minutes to stir granola", "For the last 15 minutes, add fruit", "Let cool"]

food52.com/recipes/68327-rise-n-shine-granola

0Gathered

["Rolled oats", "Almonds", "pecans", "Canola oil", "Honey", "Vanilla", "Cinnamon", "Chia seeds", "Salt", "Raisins", "dates", "Brown sugar"]

Stuffed New England Quahogs

["fresh chopped clams and fresh large quahogs", "one dozen fresh large quahogs", "one quart fresh chopped clams", "2 cups fresh clam juice", "1 portuguese bread loaf", "1 whole portuguese sweet bread", "2 large green bell peppers", "2 large red sweer peppers", "2 whole hot portuguese chedice tubes", "4 tablespoons portuguese olive oil", "1 cup fresh chopped parsley", "3 small challotts", "2 teaspoons black pepper", "1 cup red crushed pepper from a jar", "2 fresh lemons for garnish", "1 teaspoon butter to taste to garnish", "1 dozen fresh quahogs"]

["boil large pot of water, add 2 tbl black pepper to flush out sand from quahogs. Add quahogs to boiling water. Cook on high until quahogs open up. Set them aside to cool. Remove the quahog meat and chop into bite size pieces to taste.", "place loaf of bread and sweet bread into large bowl. Add clamjuice and let sit to soak up and get moist.", "dice up green , red peppers and challotts also fresh parsley", "in an extra large bowl add chopped quahogs ,chopped clams ,bread, sweet bread and rest of ingredients. Place in refrigerator for 1 half hour to chill.", "rinse out the quahog shells let dry", "Take one shell at a time and generously stuff with mixture. Wrap each quahog after stuffed in heavy duty tin foil.", "You can freeze these or cook right away", "place the wrapped quahogs on the oven rack and cook for 1 hour on 375 degrees. After that open up the tin foil to expose the stuffed quahog and broil for 15 minutes on hidh. This will crisp it up a bit.", "Garnish with a dallop of creamy butter or lemon squeeze"]

food52.com/recipes/10818-stuffed-new-england-quahogs

0Gathered

["quahogs", "quahogs", "clams", "clam juice", "bread", "bread", "green bell peppers", "red sweer peppers", "olive oil", "fresh chopped parsley", "challotts", "black pepper", "pepper", "fresh lemons", "butter", "quahogs"]

Peach-Basil Infusion

["1 large fresh blushing peach, peeled, chunked", "1 handful fresh basil", "1/8 cup granulated sugar", "2 cups tap or filtered water", "1/4 large vanilla bean"]

["Pour the water Into a small saucepan, add all of the above ingredients, then simmer for about 5-7 minutes or until the peaches are soft and the liquid takes on a blushing pink color.", "Discard the basil stalk, strain off the peach chunks, (eat 'em, or save 'em for later) and store in a 2 cup glass jar for further use.", "About 2-1/2 teaspoons of the syrup can be added to an 8 ounce glass of filtered or even fizzy water, topped with ice and sipped, blissfully aware that you are getting your hydration requirement for the day, w/o a heavy, sugary overload. Enjoy!", "The simple syrup can be used to flavor a glass of icy tea, perhaps vanilla flavored tea for an extra flavor punch!"]

food52.com/recipes/18607-peach-basil-infusion

0Gathered

["blushing peach", "basil", "sugar", "water", "vanilla bean"]

Luscious Honey Mascarpone Strawberry Ice Cream

["1 cup strawberries, sliced", "1 teaspoon sugar", "6 ounces mascarpone cheese", "1 1/2 ounces powdered sugar", "1 1/2 teaspoons lemon juice", "3/4 teaspoon lemon zest", "1/2 teaspoon vanilla extract", "1/2 cup whole milk", "2 1/2 cups heavy whipping cream", "1/2 cup honey", "1/4 teaspoon kosher salt"]

["Place the strawberries in a bowl and sprinkle the sugar over them. Set aside.", "Combine the first 5 ingredients (through the vanilla extract) together with a hand mixer or fork. Set aside.", "Heat up the milk and whipping cream over medium heat until it starts to simmer around the edges. Just before it goes into a full simmer, remove from the heat and let cool. If the cream is too hot, the honey may curdle.", "Once it's cooled to lukewarm, add the honey and salt. Stir until the honey is completely absorbed into the cream.Stir in the mascarpone cheese mixture until it is completely dissolved into the honey-cream mixture.", "By now the strawberries will have softened with the sugar. Process them into a liquid with a food processor and strain into the ice cream base to remove the seeds. This will be enough to provide a hint of strawberry. If you prefer a stronger strawberry flavor, puree 2 cups of sliced strawberries and double the sugar you sprinkle on top of them.", "Chill the mixture for at least 4 hours, ideally overnight. Process in an ice cream maker according to manufacturers directions. If the ice cream is softer than you prefer, harden in the freezer for a short time before serving.", "I served this with chopped strawberries on top which was a perfect way to bring out more strawberry flavor without inhibiting the wonderful honey-mascarpone flavor.", "Warning: this ice cream disappears very quickly!"]

food52.com/recipes/3232-luscious-honey-mascarpone-strawberry-ice-cream

0Gathered

["strawberries", "sugar", "mascarpone cheese", "powdered sugar", "lemon juice", "lemon zest", "vanilla", "milk", "heavy whipping cream", "honey", "kosher salt"]

Anchovies In Green Sauce

["1 jar or can of whole anchovies", "1 cup olive oil", "1 large bunch italian parsley", "3 garlic cloves, chopped", "3 tablespoons cabernet vinegar", "1/2 teaspoon cayenne"]

["Open jar or can of anchovies and remove whole anchovies carefully one at a time.", "Carefully rinse and put in a bowl of cold water.", "Remove and dry with paper towel. Arrange in a dish.", "In a food processor pulse the parsley, olive oil and garlic until coarsley chopped.", "Add the vinegar and cayenne and pulse until finely chopped.", "Pour the parsley, garlic, olive oil, vinegar and cayenne mixture over the anchovies. Cover with wrap and marinate for a while or overnight.", "Serve as a first course."]

food52.com/recipes/2460-anchovies-in-green-sauce

0Gathered

["anchovies", "olive oil", "italian parsley", "garlic", "cabernet vinegar", "cayenne"]

Carob Hazelnut Cake

["250 grams Flour (sifted)", "200 grams Palm sugar", "1,5 teaspoons Baking powder", "0,5 teaspoons Baking soda", "1 pinch Salt", "1 Vanilla bean", "1 tablespoon Cognac", "50 grams Dark chocolate ( chopped)", "2 Eggs", "115 grams Butter (softened)", "40 grams Carob powder", "10-12 Hazelnuts (chopped)", "300 milliliters Sour cream"]

["Preheat the oven to 175\u00b0C (350\u00b0F). Grease a bundt pan.", "In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.", "In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.", "Add the vanilla bean and the cognac.", "Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.", "Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.", "Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely."]

food52.com/recipes/65039-carob-hazelnut-cake

0Gathered

["Flour", "sugar", "Baking powder", "Baking soda", "Salt", "Vanilla bean", "Cognac", "chocolate", "Eggs", "Butter", "Carob powder", "Hazelnuts", "Sour cream"]

Lamington A La Fondue

["Lamington a la Fondue", "Sponge cake, about an inch+ in height, crusts shaved off and cut into 1X1 inch squares", "1 - 2 portions of chocolate sauce in a fondue pan", "1 - 2 ripe bananas, peeled and cut into rings", "1 - 2 cups of fresh pineapple chunks", "Marshmallows", "Other pieces of fruit, your preference", "1 - 2 cups of dessicated coconut", "1 cup of crushed nuts - pistachios, hazelnuts etc", "Optional - liquid food colouring", "Chocolate fondue", "150g mascarpone cheese", "3 tablespoons icing sugar, or adjust to taste", "200g milk/plain/mixed chocolate chips", "1 - 2 teaspoons vanilla extract", "1 tablespoon of salted butter", "Enough milk to thin mixture", "Optional: 1 - 2 teaspoons of microplaned orange zest", "Optional: pinch of cinnamon/cardamom powder, to taste"]

["If you want to create some fun, add a couple of drops of food colouring to some of the dessicated coconut to colour it and mix with your hands. Leave it out overnight on a flat plate to 'dry' - you can put it in the oven (not turned on)", "To serve the fondue, put the sponge cake pieces in a bowl, and the other fruit in separate bowls. Set the coconut in bowls as well and then put the warm chocolate into top half of the fondue and light a candle/or turn on the heat source to keep the fondue warm", "Dip a piece of cake or fruit or marshmallow into the chocolate and then into the coconut or nuts, then into your mouth....to eat", "In a pan, warm the mascarpone cheese on low - medium heat, whisking to loosen. Add the icing sugar and the chocolate chips and whisk till melted and the colour transforms from matte to gloss.", "Once melted, add the vanilla extract and butter then start adding the milk, whisking till you get a slightly thickened pouring consistency. Add the cinnamon/cardamom powder if you like. Keep warm in the fondue pot"]

food52.com/recipes/9505-lamington-a-la-fondue

0Gathered

["cake", "chocolate sauce", "bananas", "pineapple", "Marshmallows", "coconut", "nuts - pistachios", "colouring", "Chocolate fondue", "mascarpone cheese", "icing sugar", "milk", "vanilla", "butter", "milk", "orange zest", "cardamom powder"]

Cheesy Stuffing

["1.5 cups multi grain bread-cut into 1/2 inch cubes", "2 ounces olive oil", "3/4 cup mushrooms-quartered", "1 teaspoon cayenne pepper", "1/4 cup onion-small dice", "3 ounces olive oil", "1/2 cup eggplant-cut into 1/2 inch pieces", "1/2 cup carrots-cut into 1/2 inch pieces", "1 clove garlic-minced", "1 egg-whisked", "1/2 cup ricotta cheese", "1/2 cup grated Parmesan cheese", "butter/cooking spray for coating baking dish", "3/4 cup chicken stock", "salt to taste", "pepper to taste"]

["Place bread cubes on baking tray and toast on 400F until just browned; reserve.", "On high heat, brown mushrooms in olive oil; add cayenne pepper, season, and reserve.", "Sweat onion on medium heat in olive oil; add eggplant, and carrots until soft, finish with garlic, season, and reserve.", "In a bowl, combine bread cubes, mushrooms, eggplant/carrot mixture, egg, ricotta cheese, and half of the Parmesan cheese-mix well.", "Butter/spray a baking dish and transfer stuffing mixture.", "Pour chicken stock on top of stuffing; top off with remaining Parmesan cheese.", "Bake at 400F until top is golden brown (~17-22 min); see serving suggestions above."]

food52.com/recipes/1432-cheesy-stuffing

0Gathered

["multi grain bread", "olive oil", "mushrooms", "cayenne pepper", "onion", "olive oil", "eggplant-", "carrots", "garlic", "egg", "ricotta cheese", "Parmesan cheese", "butter", "chicken stock", "salt", "pepper"]

İmam Bayıldı ( Stuffed Eggplant With Peppers & Onions)

["6 eggplant", "2-3 tablespoons vegetable oil", "3 onions(chopped)", "4 pieces garlic (minced)", "2 red bell peppers", "2 yellow bell peppers", "1 tablespoon olive oil", "1 tomato (diced)", "1 teaspoon sugar", "1/4 bunch parsley", "mint leaves", "4-5 tablespoons evoo", "salt&pepper"]

["Wash the eggplants. Peel them lengthwise, leaving strips. Leave the stems but cut the skin but not all the way thru . You should have enough space to stuff them", "Pierce them with a fork to let the heat in.", "In the same pan add olive oil, onions and salt and saute until the onions are transparent. Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, black pepper and mix well.", "Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.", "Stuff the eggplants carefully. Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft.", "Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm."]

food52.com/recipes/71451-imam-bayildi-stuffed-eggplant-with-peppers-onions

0Gathered

["eggplant", "vegetable oil", "garlic", "red bell peppers", "yellow bell peppers", "olive oil", "tomato", "sugar", "parsley", "mint", "evoo", "salt&pepper"]

Potato Poppers

["1 pound baby potatoes", "1 tablespoon olive oil", "2 garlic cloves, minced", "1/2 pound mushrooms, chopped", "1/2 teaspoon salt", "1/2 teaspoon black pepper", "1/4 pound goat's milk or extra sharp cow's milk cheddar, grated", "1 tablespoon unsalted butter", "3 tablespoons milk"]

["Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20-25 minutes, until tender. Drain and set aside to cool.", "Meanwhile, heat oil over medium heat in a large skillet. Add garlic and cook 1-2 minutes being carefully not to let garlic burn. Add mushrooms, salt and pepper and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside. All the liquid must be cooked off or you'll have a messy potato filling.", "When potatoes are cooled, gently remove the flesh leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.", "Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.", "Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3-5 minutes until the tops are browned and bubbling."]

food52.com/recipes/33090-potato-poppers

0Gathered

["potatoes", "olive oil", "garlic", "mushrooms", "salt", "black pepper", "goat's milk", "unsalted butter", "milk"]

Nouilles Alfredo

["For the Alfredo:", "12 ounces fresh pasta noodles", "2/3 cup butter", "1 clove garlic, minced", "1/3 cup creme fraiche", "1 cup freshly grated parmesan cheese", "2 teaspoons freshly cracked black peppercorns", "2 teaspoons lemon zest", "Pinch of grated nutmeg", "1/3 cup reserved pasta water, as necessary", "For the bacon-tomato shrimp:", "8 slices of bacon, chopped", "1 pound shrimp, peeled and deveined", "2 tomatoes, chopped", "Handful of basil, chiffonade"]

["Bring a large pot of generously salted water to a boil. Cook the fresh pasta noodles until al dente, cooked through but still chewy. Reserve some of the pasta water.", "Meanwhile, in a separate smaller pot melt the butter. Add the garlic and saute briefly until it is fully aromatized. Add the creme fraiche and bring to a simmer. Stir in the parmesan cheese, pepper, lemon zest, and the nutmeg.", "Add pasta and toss to coat, adding more pasta cooking liquid as needed, until the sauce blankets the noodles completely. Serve immediately, with extra parmesan.", "Cook the bacon in a large pot until crispy.", "Add the shrimp and cook until the shrimp is just turning pink, being careful not to overcook.", "Add chopped tomatoes and cook until they are just warmed and slightly tender.", "Top each serving of Nouilles Alfredo with a portion of chopped tomatoes, crispy bacon, and sauteed shrimp. Sprinkle with fresh basil and serve."]

food52.com/recipes/77667-nouilles-alfredo

0Gathered

["pasta noodles", "butter", "clove garlic", "cr\u00e8me fraiche", "freshly grated parmesan cheese", "freshly cracked black", "lemon zest", "nutmeg", "reserved pasta water", "bacon", "bacon", "shrimp", "tomatoes", "Handful of basil"]

Scalloped Beets With Chèvre, Rosemary, And Walnuts

["8 medium-sized beets", "3 garlic cloves, minced and divided", "1 tablespoon fresh rosemary, chopped and divided", "1 teaspoon salt, divided", "8 ounces chevre, divided", "1 cup heavy cream", "1/2 cup walnuts, roughly chopped", "Freshly ground black pepper, to taste"]

["Preheat oven to 400\u00b0 F. Wash beets thoroughly. Poke a few holes in them with a knife or fork. Put them in an ovenproof skillet or pan and drizzle with a little olive oil. Cover pan with foil.", "Roast beets for 1 hour, undisturbed. You will know they are ready when they are easily pierced with a knife.", "Once done, take beets out of the oven and dunk in an ice bath. Peel off their skin. When cool enough to handle, use either a food processor or a sharp knife to cut beets thinly.", "Layer half the beets along the bottom of an overnproof dish or skillet .Sprinkle half the garlic, rosemary, half of the salt, and 1 oz. of the goat cheese on top. Layer on the rest of the beets. Sprinkle with the remainder of the garlic, rosemary, the rest of the salt, and another 1 oz. goat cheese.", "Heat cream in a small saucepan over medium heat. Once warm, add the reserved 6 oz. of goat cheese and stir until it melts into the cream.", "Pour the hot cream mixture over the top of the beets. Give the pan a little shake or bang it against the counter to help the cream settle between the layers.", "Top with chopped walnuts and black pepper. Bake for 20 minutes or until the cream bubbles. Serve warm."]

food52.com/recipes/28184-scalloped-beets-with-chevre-rosemary-and-walnuts

0Gathered

["beets", "garlic", "fresh rosemary", "salt", "ch\u00e8vre", "heavy cream", "walnuts", "Freshly ground black pepper"]

Buckwheat Pasta With Potatoes And Swiss Chard

["For the pasta:", "2 cups (200 grams) of fine buckwheat flour", "1/2 cup (50 grams) of plain flour", "About 1/2 cup (125 milliliters) water", "1 pinch of salt", "For the pizzoccheri:", "3 1/2 ounces (100 grams) of savoy cabbage or silverbeet/Swiss chard (about half a bunch)", "4 1/2 ounces (125 grams) of potatoes", "A few pinches of salt", "1/3 cup (70 grams) of butter", "1 clove of garlic", "4 1/2 ounces (125 grams) of Valtellina Casera DOP or Bitto (Gruyere or Fontina in substitution), shaved?", "2 ounces (about 60 grams) of Grana Padano, grated", "Freshly ground pepper"]

["Combine the two flours in a bowl and gradually add the water, mixing until well incorporated. Work the dough for a few minutes. It should be smooth and compact, but not dry or crumbly and it shouldn't stick to your hands. If it's dry, add a little more water until it becomes smooth. Rest the dough for at least 30 minutes.", "Roll the dough out with a rolling pin to a thickness of 2-3 millimetres (1/10 of an inch). With a sharp knife, cut the dough into large strips about 7-8cm (2.5-3 inches) wide then cut these into short pasta strips about 1/4 inch thick.", "Prepare the vegetables - if using savoy cabbage, slice out any tough stalks then chop into small pieces. If using silverbeet, cut out the central stalk and chop the leaves. Peel and chop the potatoes into small cubes.", "Boil a large pot of water, add a few pinches of salt and begin boiling the potatoes. After a couple of minutes, add the greens. After five minutes, add the pasta and let cook a further 10 minutes.", "Meanwhile, in a separate pan, melt the butter with the clove of garlic, sliced, until both the butter and the garlic are golden. Set aside until the pasta is ready.", "Remove the pizzoccheri and vegetables from the pot with a slotted spoon and place on a large, warmed platter. Scatter a handful of cheese over the top, drain more pizzoccheri and scatter again with cheese; repeat until you have removed all the vegetables and pizzoccheri from the pot and the cheese is uniformly distributed through and on top of the dish. Finally, pour over the frothy, browned butter. Serve as is -- don't mix it! -- with plenty of freshly ground black pepper."]

food52.com/recipes/26266-buckwheat-pasta-with-potatoes-and-swiss-chard

0Gathered

["pasta", "flour", "flour", "water", "salt", "cabbage", "potatoes", "pinches of salt", "butter", "clove of garlic", "Casera DOP", "Freshly ground pepper"]

Feed A Ton Vegetable Soup

["1 packet Dried Beans", "1 cup Onion, Chopped", "4 bunches Stalk Celery, Chopped", "2 bunches Carrots, Chopped", "2 cups Can Green Peas, with juice", "2 tablespoons Garlic, Minced", "1 tablespoon Black Pepper", "1 tablespoon Dried Basil", "1 tablespoon Dried Oregano", "1 tablespoon Dried Thyme", "1/2 tablespoon Dried Marjoram", "1/2 tablespoon Chili Powder", "16 ounces Mushrooms, Chopped", "2 bunches Medium Zucchini, Chopped", "32 ounces Low Sodium Vegetable Stock", "28 ounces Crushed Tomatoes", "28 ounces Whole Tomatoes", "1 cup Lentils", "1 bunch Fresh Kale, stripped and chopped"]

["Measure out dried beans into a strainer and rinse; pick through to take out bad beans. Spoon rinsed beans into a pot and cover with water to about two inches above beans. Bring to boil and simmer for about an hour.", "Put large pot on largest burner and turn on high. Add about 1 tablespoon olive oil. Start chopping vegetables into small chunks in order on list to the carrots. Add peas to get the liquid started.", "Lower heat to medium high. Add all spices and garlic to the top of veggies. Mix all spices and veggies well.", "Measure and add lentils to soup and mix well.", "Drain beans of liquid in strainer and rinse also. Add to pot and stir.", "Cover pot and let simmer on medium heat for about two hours, stirring occasionally.", "About 90 minutes in start stripping the kale leaves from the stems and rough chop. Add immediately to the pot. Cover and let heat through."]

food52.com/recipes/21145-feed-a-ton-vegetable-soup

0Gathered

["Beans", "Onion", "Celery", "Carrots", "Green Peas", "Garlic", "Black Pepper", "Basil", "Oregano", "Thyme", "Dried Marjoram", "Chili Powder", "Mushrooms", "Zucchini", "Vegetable Stock", "Tomatoes", "Tomatoes", "Fresh Kale"]

Almond & Garlic Kale With Sauté Potatoes & Poached Egg

["2 splashes olive oil", "1 large clove of garlic, finely sliced", "10g almond nibs, roughly chopped", "5 or so large handfuls of roughly chopped curly kale (tough stalks & centre ribs discarded)", "1 birds eye chilli, finely chopped", "150g potato, scrubbed, cut into 4 chunks", "2 spring onions, finely chopped", "1 splash light soy sauce", "1 splash toasted sesame oil", "1 egg", "smoked paprika"]

["Bring a large pan of salted water to the boil then parboil the potato chunks for about 7 minutes.", "While the potatoes are cooking, in a large dry frying or saute pan (you'll use this to saute the potatoes later) toast the almond nibs until lightly browned then set aside.", "Let the potato chunks cool slightly then slice into 1/2 cm slices and gently fry with a glug of olive oil over a medium heat in the frying pan until browned all over.", "Meanwhile add a good splash of oil to a wok over a high heat. Throw in the garlic slices and chilli and stirfry until the garlic is softened and starting to colour (only about 10 seconds). Lower the heat then add the kale and spring onions. Stir until well mixed and cook for about 8 minutes, adding a splash of water if needed to help cook the kale and stop it sticking.", "Halfway through the kale's cooking time poach an egg for about 4 minutes (I use the same water used to parboil the potatoes).", "When the kale is softened and vivid green stir in the potato and almonds and a small splash each of soy and sesame oil. Stir through then turn onto a plate topped with the poached egg and dusted with a little smoked paprika."]

food52.com/recipes/26012-almond-garlic-kale-with-saute-potatoes-poached-egg

0Gathered

["olive oil", "clove of garlic", "almond nibs", "curly kale", "chilli", "potato", "spring onions", "soy sauce", "sesame oil", "egg", "paprika"]

Peanut Butter Banana Chocolate Chip Snacking Cake

["1 1/2 cups whole-wheat flour", "2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon cinnamon", "1/4 teaspoon fine sea salt", "1/2 cup cane sugar", "3 medium ripe bananas", "1 tablespoon flax meal", "1/2 cup unsweetened almond milk", "1/3 cup mild-tasting olive oil", "3 tablespoons natural peanut butter", "1/2 cup bittersweet chocolate chips"]

["Preheat oven to 375 degrees Fahrenheit. Line a 10\" x 10\" cake pan with lightly-oiled parchment paper.", "In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.", "In a medium bowl, mash peeled bananas until smooth, then add the flax meal, almond milk, olive oil and peanut butter and stir until smooth.", "Stir banana mixture and chocolate chips into the dry ingredients until just combined.", "Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes."]

food52.com/recipes/78554-peanut-butter-banana-chocolate-chip-snacking-cake

0Gathered

["flour", "baking powder", "baking soda", "cinnamon", "salt", "cane sugar", "bananas", "meal", "unsweetened almond milk", "mild-tasting olive oil", "natural peanut butter", "bittersweet chocolate chips"]

Cold Lobster Gazpacho With Sun Dried Tomatoes And Basil

["5-6 cups rough cut roma tomatoes", "1 small zuchinni or cucumber", "1 green pepper", "1 chili pepper", "1/3-3/4 cups chopped fresh parsley", "1/3-3/4 cups chopped fresh basil", "1/3 cup olive oil", "1/3 cup white vinegar", "salt and pepper to taste", "sun dried tomatoes for garnish", "1 pound freshly shucked lobster meat"]

["Whiz up all the ingredients together EXCEPT the sundried tomatoes and lobster. Use a high powered food processor or blender. I use a Vita Mix Blender. Remove to covered glass pitcher or covered glass bowl and place in the refrigerator for several hours. Overnight works very well. You can serve the soup right away but if you let it chill overnight, it combines the flavors well. After it is chilled and you are ready to serve, pour into bowl and float freshly shucked and cold lobster meat, chopped basil and parsley, and sun dried or dehydrated cherry tomatoes.", "", "Serve Immediately with a wonderful Soup Spoon and extra sun dried tomatoes for extra garnish!", "", "ENJOY!! This is very Special!"]

food52.com/recipes/19081-cold-lobster-gazpacho-with-sun-dried-tomatoes-and-basil

0Gathered

["rough", "zuchinni", "green pepper", "chili pepper", "parsley", "fresh basil", "olive oil", "white vinegar", "salt", "tomatoes", "freshly shucked lobster"]

Easy Breezy Fresh Fruit Pie

["Pie crust ingredients:", "1.5 cups Flour", "1/2 teaspoon Salt", "1/2 cup Butter", "1 tablespoon Sugar", "4 tablespoons Ice cold water", "Custard", "1 cup Cold milk", "1 cup Hot milk", "1 Egg", "1/2 cup Sugar", "3 tablespoons Cornstarch", "3-4 drops vanilla", "2 Cinammon sticks, 1 inch each", "2 cups Fresh fruits, diced", "1 tablespoon Lemon juice"]

["Preheat oven to 350 degrees Fahrenheit. Grease a pie dish or a deep cake pan.", "Mix the flour, salt and sugar in a bowl. Add butter to the mix and make coarse crumbles. Add water and make dough and make into a disk.", "Wrap the dough with a plastic wrapper and set aside in refrigerator for at least 30 minutes or until you are ready to bake.", "When ready, take out the dough and roll into round shape.", "Add the round shaped pastry over the baking dish. Cover the bottom and sides of the dish. Nip out the excess dough. Pierce the bottom with a fork in several places.", "Bake for 20-25 minutes or until the crust is lightly golden. Cool down completely before filling.", "Whisk together egg, cornstarch and sugar in a heavy bottom pan.", "Slowly add the hot milk over medium-low temperature. Add cinnamon. Stir constantly as the custard thickens. Add vanilla.", "Turn off the heat before milk comes to a boil. Stir the custard until it cools down. You may speed up the cooling process by dipping the bowl in ice-cold water for a while.", "When cool, place the bowl in the refrigerator.", "When ready to fill and serve the pie, spread the custard with over the pie crust.", "Sprinkle lemon juice on fruit and add them over the custard."]

food52.com/recipes/24819-easy-breezy-fresh-fruit-pie

0Gathered

["Pie crust", "Flour", "Salt", "Butter", "Sugar", "water", "Custard", "milk", "milk", "Egg", "Sugar", "Cornstarch", "vanilla", "Cinammon sticks", "Fresh fruits", "Lemon juice"]

Cauliflower Soup W/ Truffle Oil

["1 lrg head of cauliflower (approx 2# 1.5\" pieces, stem included)", "3 cups chicken stock or mild vegetable stock", "3 cups water", "1 pinch white pepper", "truffle oil (white or black)"]

["Heat 2-3 tbsp olive oil in a heavy-bottomed pan (6-8 qt ) Saute the onion over med heat for 7-8 min until just translucent (DO NOT BROWN)!", "Add the cauliflower, stock and water. Cauliflower should be almost immersed. Raise the heat slightly, cover the pot tightly and cook until cauliflower is very tender, about 25-30 minutes. Turn off heat and let cool slightly.", "Puree with an immersion blender until velvety smooth. Add water to thin if necessary. Add white pepper and salt to taste.", "Ladle into warm shallow bowls, drizzle generously with truffle oil, a pinch of fresh ground pepper, and snipped chives or slivered green onions.", "This soup can be made with all water, but I like the richness the broth adds. This soup is cauliflower in all it's pure simple glory, but the truffle oil takes this soup to a whole other dimension!"]

food52.com/recipes/20737-cauliflower-soup-w-truffle-oil

0Gathered

["cauliflower", "chicken stock", "water", "white pepper", "truffle oil"]

Strawberry Chocolate Shortcakes

["Chocolate shortcakes", "1 3/4 cups all-purpose flour (210 grams)", "1/2 cup and 1 tablespoon unsweetened cocoa powder (50 grams)", "2 1/4 teaspoons baking powder", "3/4 teaspoon baking soda", "1/3 cup granulated sugar", "1/2 teaspoon kosher salt", "6 tablespoons unsalted butter, cold, cut into chunks (85 grams)", "2 egg yolks", "1 cup heavy cream", "2 ounces chocolate, finely chopped", "3 tablespoons raw or coarse sanding sugar", "Assembly", "1 1/2 pounds strawberries, hulled, halved or quartered if large", "3 tablespoons granulated sugar, or more if your strawberries aren't very ripe or sweet", "1 pinch kosher salt", "1 cup heavy or whipping cream (235 ml)"]

["Heat oven to 400\u00b0 F. Line a large baking sheet with parchment paper.", "In a small bowl, whisk egg yolks. Add cream and whisk to combine.", "In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and use your fingers to break into small pea-sized bits and coat in dry ingredients. Stir in chopped chocolate. Pour the cream mixture into the butter-flour mixture and use a rubber spatula, followed by your hands, to mix and mash it together into one cohesive dough.", "Divide dough into 8, roll each lump into a ball, and dip in sanding sugar.", "Place balls on prepared baking sheet, 2 inches apart. Bake for 15 to 18 minutes, until set but not hard, rotating once halfway. Let cool completely on tray or on a cooling rack.", "About 30 minutes before you're ready to assemble, gently mash about a quarter of the strawberries in a medium bowl using a fork. Add remaining strawberries, sugar, and salt and stir gently to mix. Set aside for 20 to 30 minutes, until very juicy.", "In a cold bowl, beat the cream to soft peaks.", "Use a serrated knife to gently slice each shortcake. Top the bottoms with whipped cream, spoon macerated strawberries over top, and perch shortcake hats on top.", "Shortcakes can be frozen. Defrost in the refrigerator, then warm in a low oven."]

food52.com/recipes/81408-strawberry-chocolate-shortcakes

0Gathered

["Chocolate shortcakes", "flour", "cocoa", "baking powder", "baking soda", "sugar", "kosher salt", "unsalted butter", "egg yolks", "heavy cream", "chocolate", "sugar", "strawberries", "sugar", "kosher salt", "whipping cream"]

Mediterranean Spatchcock Chicken With Roasted Vegetables And Grapes

["1 whole chicken which has been spatchcock'd", "2 tablespoons harissa", "2 teaspoons ground cumin, ground coriander, paprika", "1 teaspoon salt and pepper", "1 fresh orange", "3 medium carrots diced into 1 inch pieces", "1 yellow onion quartered", "1 fennel bulb quartered stems removed", "12-15 black olives", "3-4 small bunches of black grapes", "6-8 whole garlic cloves", "3-4 stems of fresh rosemary", "2 tablespoons good quality olive oil", "1 large sweet potato peeled and chopped to bite size chunks"]

["Spatchcock the chicken and pat dry and cover in kosher salt as a brine and place in the fridge for an hour", "Meanwhile in a large bowl mix the harissa and all spices plus salt and pepper into a paste", "Remove the chicken from the fridge rinse off the salt with cold water and pat dry", "Use half the harissa paste to rub all over the chicken skin", "Cut the ends from the orange and peel the zest from the orange using a potato peeler or sharp knife", "Squeeze the orange juice into the bowl with the remainder of the harissa and mix together", "Add the olive oil to the bowl with the harissa mix", "Add all the vegetables and orange zest, less the grapes to the bowl with the harissa, olive oil mix and toss to cover completely", "Pre-heat the oven to 450f", "Add the chicken to a baking pan and surround with the veggies", "Bake in the middle of the oven for 25 minutes", "Meanwhile add the grapes to a bowl with a little olive oil, salt and pepper and toss to cover", "After 25 mins remove the pan from the oven, stir the veggies around and add the grapes to the pan", "Return to the oven and cook for an additional 20-25 minutes until the chicken is cooked through, juices run clear and the inner thigh temperature is 165f", "Remove from the oven and rest the chicken for 5 minutes before cutting", "Serve chicken with a variety of the roasted vegetables and grapes.", "Note. You can pick any roasting veggies you like as the star of this dish is the spicy chicken...."]

food52.com/recipes/75300-mediterranean-spatchcock-chicken-with-roasted-vegetables-and-grapes

0Gathered

["chicken", "harissa", "ground cumin", "salt", "orange", "carrots", "onion", "fennel", "black olives", "bunches of black grapes", "garlic", "rosemary", "olive oil", "sweet potato"]

Spinach And Split Pea Soup

["1.5-2 cups dried split peas", "10 ounces spinach (frozen or fresh)", "1 bunch (large) of watercress, if available", "1 onion (large), peeled and chopped", "4 tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)", "1 liter water or stock", "1 tablespoon lemon juice", "1 bunch flat-leaf parsley"]

["Soak split peas overnight.", "Put split peas, spinach, watercress if available, parsley, onion and tomatoes in a pot with water or stock. (Using home-made stock makes all the difference--gives the soup body and depth.) Bring to the boil.", "Cover and simmer over low heat for approximately 1 hour.", "Blend using immersion blender.", "Stir in lemon juice. Have sour cream (or creme fraiche if you're in France) and tabasco sauce available for guests to add to taste at table.", "I serve this with Cous-cous Corn Bread... refer to that recipe!"]

food52.com/recipes/3934-spinach-and-split-pea-soup

0Gathered

["peas", "spinach", "onion", "tomatoes", "water", "lemon juice", "flat-leaf parsley"]

Dark Chocolate Crème Brûlée

["2 cups heavy cream", "1 cup low-fat milk", "1/4 cup granulated sugar, plus more for caramelizing", "Pinch sea salt or kosher salt", "6 egg yolks", "1/3 teaspoon instant espresso or coffee powder", "2 tablespoons cocoa powder", "4 ounces dark chocolate, chopped"]

["Preheat the oven to 300\u00b0F. Place 6 individual gratin dishes on a large, high-rimmed baking sheet.", "In a small saucepan whisk the cocoa powder with a little bit of cold milk until fully incorporated.", "Place the saucepan over medium heat, warm the cream, milk, sugar, chocolate and salt until the sugar dissolves and chocolate is melted, which shouldn't take long at all.", "In a bowl, whisk together the egg yolks.", "Slowly add the warm chocolate mixture to the egg yolks in a steady stream, whisking continuously until the chocolate mixture is completely incorporated. Mix in the espresso or coffee powder and strain the mixture into a large measuring cup. Divide the mixture among the 6 dishes.", "Place the pan of custards on the oven rack and pour enough hot water into the pan so that it reaches at least halfway up the sides of the dishes.", "Bake the custards for 20 to 25 minutes, or until they barely jiggle in the center. Start checking them around the 20 minute mark and remove them before they are too firmly set (no jiggling at all).", "Remove the dishes from the pan and set them on a cooling rack until they cool to room temperature. Cover and refrigerate until ready to serve.", "Just before serving, sprinkle the top of each creme brulee with an even layer of sugar. I use just enough to evenly cover the tops, particularly when using gratin dishes as they have a lot of surface area and you don't want overdo it on the sugar.", "Using a blowtorch, melt the sugar coating until it begins to brown. Serve immediately."]

food52.com/recipes/67448-dark-chocolate-creme-brulee

0Gathered

["heavy cream", "low-fat milk", "granulated sugar", "salt", "egg yolks", "coffee powder", "cocoa powder", "chocolate"]

Pears With Brown Sugar, Bourbon, And Millet

["Hot Millet Cereal", "1 cup cooked millet", "1 cup 2% milk", "1/2 teaspoon vanilla", "pinch of salt", "Brown Sugar Bourbon Pears", "1 1/2 tablespoons butter", "3 tablespoons organic light brown sugar", "splash of bourbon", "2 pears cut into bite-sized pieces", "1/8 cup walnuts"]

["Combine cooked millet*, 2% milk, vanilla and salt in a small saucepan and slowly heat over low heat until it reaches scalding temperature, which is 180\u00b0F. Basically, you'll be heating it until it's about to start simmering. If you see any signs of a simmer or a boil starting, immediately remove the pot from the heat. You can also heat the millet and milk in the microwave, on high, in a microwave safe bowl, in one minute increments until it's heated through.", "While the cereal is heating, prepare the brown sugar bourbon pear topping. Place butter and brown sugar in a pan over medium heat. Cook while stirring frequently until it begins to bubble, and then add a splash of bourbon. Simmer the bourbon for one minute while continuously stirring in order to cook the alcohol off. Finally, add the pears and the walnuts to the pan and continue heating until it returns to a simmer, then remove from the heat.", "Divide the hot millet between 2 bowls and serve topped with the brown sugar bourbon pears. Serve immediately.", "*For this recipe I used millet that was precooked in a larger batch so that I could use it throughout the week. To precook millet place 1 C of millet into a saucepan over high heat, and toast the grain until it becomes aromatic. Then add 2 C of water in a saucepan, bring to a boil and then reduce to a simmer. Simmer the millet covered for about 25 minutes or until all the water is absorbed. Fluff with a fork. Cool before refrigerating. It can be stored in a sealed container for up to a week."]

food52.com/recipes/38764-pears-with-brown-sugar-bourbon-and-millet

0Gathered

["Millet Cereal", "millet", "milk", "vanilla", "salt", "Brown Sugar", "butter", "brown sugar", "bourbon", "walnuts"]

Savory Heirloom Tomato Salad

["2 large heirloom tomatoes", "4 pickling cucumbers", "1/2 cup canned chickpeas", "2 hearts of palm", "1 small green/red/yellow pepper", "2 large cloves of garlic", "1 handful of fresh basil leaves", "1 splash olive oil", "1 pinch salt and papper to taste", "1 healthy crusty bread of choice"]

["Cut tomatoes into small, bite size cubes or pieces.", "Peel cumbers and cut into small bite size cubes.", "Mince garlic and add to tomatoes and cucumbers. Mix and let sit.", "Cut pepper into tiny pieces and add to mixture.", "Slice hearts of palm and carefully blend with other ingredients.", "Add chickpeas and stir.", "Chop basil and add to vegetables along with salt and pepper to taste.", "Finally add a small splash of olive oil and mix until all ingredients are blended.", "Let sit 10-15 minutes to absorb the flavor and serve with a healthy crusty bread for dunking into the juices."]

food52.com/recipes/5899-savory-heirloom-tomato-salad

0Gathered

["tomatoes", "cucumbers", "chickpeas", "hearts of palm", "pepper", "garlic", "handful of fresh basil leaves", "olive oil", "salt", "crusty bread"]

Quick Gluten Free Carob Oats

["1 cup Water", "1/2 cup quick rolled oats (gluten free)", "1/2 tablespoon carob powder", "1 teaspoon raw agave", "1/8 teaspoon cinnamon", "1/8 teaspoon nutmeg", "1/4 teaspoon vanilla extract", "1 banana", "goji berries for garnish"]

["Boil water and stir in the oats. I didn't feel like using a pot so I took a shortcut and used an electric kettle. Cover the oats for 5 min till they \"cook.\" Add the rest of the ingredients except banana and goji berries, and stir well. Layer sliced banana and goji berries on top.", "Substitute: cacao powder for carob powder; milk of your choice for water. As you can imagine substituting will alter the taste slightly but that's the fun of playing around with different ingredients."]

food52.com/recipes/77345-quick-gluten-free-carob-oats

0Gathered

["Water", "rolled oats", "carob powder", "agave", "cinnamon", "nutmeg", "vanilla", "banana", "goji berries"]

Minted Kale Smoothy

["1 big stalk of kale, big stem removed", "1 frozen peeled banana", "1 big pink grapefruit, peeled & cut up", "1 cup water", "30 smaller fresh mint leaves, torn", "2 teaspoons chia seeds"]

["Place every ingredient in this order in your Vitamix & blend on high-speed until fully joined, using the tamper to push the ingredients into the running blades. This will take about 10 seconds .", "Pour into 2 lovely smoothy glasses & enjoy with a thick straw! :)Yum!"]

food52.com/recipes/38157-minted-kale-smoothy

0Gathered

["kale", "banana", "pink grapefruit", "water", "mint", "chia seeds"]

Pan Seared Duck Breast With A Black Currant & Pink Peppercorn Sauce

["8 Muscovy Duck Breasts", "1 ounce Shallot, Minced", "4 ounces Creme de Cassis", "1 ounce Dried Black Currants", "12 Pink Pepper Corns, Crushed", "16 ounces Brown Veal Stock", "1/2 ounce Parsley, Minced", "2 ounces Cold Butter, Cubed"]

["Pre-heat oven to 400?F", "Place Currants and Creme de Cassis in small mixing bowl and set aside", "Pre-heat 2 dry saute pans", "Score duck fat and season both sides with Salt and Pepper", "Sear duck breast by placing fat side down (4 breasts in each pan)", "Once fat has browned, flip breasts and allow the underside of the duck to brown", "Finish duck breasts in the oven for an additional 6-9 minutes until med-rare, flipping breasts 1/2 way through cooking", "Remove duck from the oven and place breasts on roasting rack, with a sheet pan underneath, to rest", "Place stock in small saucepan and bring to a simmer", "Discard excess fat in saute pans and return the pans to the stove over medium heat", "Add half of the shallots to each saute pan and deglaze each pan with 2.5oz of the Creme de Cassis and Black Currants", "Combine contents into 1 saute pan", "Stir in Pink Peppercorns and Veal Stock", "Reduce until nappe (a syrupy consistency)", "Remove from heat, add Parsley and stir in cold butter", "Season with salt and pepper", "Slice duck breasts on the biased on top with pan sauce"]

food52.com/recipes/2024-pan-seared-duck-breast-with-a-black-currant-pink-peppercorn-sauce

0Gathered

["Muscovy", "Shallot", "Pepper", "Stock", "Parsley", "Butter"]

Swiss Chard Quiche With A Rice Crust

["2 cups cold cooked rice (I like brown best; the version in the photo was with red rice, which is also good)", "1 egg, separated", "oil (vegetable, olive, coconut, what-have-you) for the pie plate", "1 bunch swiss chard", "3 eggs", "3/4 cup milk or yogurt (full-fat; you could also use cream or half and half)", "chopped fresh herbs (parsley is always welcome), salt, and pepper to taste", "1/2 cup shredded or crumbled cheese (cheddar is good, parmesan is good, feta is excellent)"]

["Start with the crust. Turn the oven on to 350, and generously oil a pie plate. Mix the cold rice with the white from the separated egg and pat it into the pan, spreading it around as evenly as you can and covering the whole surface. If you have a deep pie pan you may need extra rice, but 2 cups should just about cover a standard 9 inch pie plate with a thin layer. Bake for 10 minutes to set it a bit, then take it out and let it cool while you make the filling.", "Next, assemble the filling. Boil a pot of water and remove the stems from the chard (you could put them in the quiche if you like, but I like to save them for pickling). Blanch the chard in the boiling water until it's just wilted, then drain it and let it cool a bit. Squeeze out as much liquid as you can from the wilted leaves, and then chop them up.", "Mix the 3 eggs, the yolk left from the crust, and the milk together with as much herbs and salt and pepper as you like to make your custard. Sprinkle the cheese in the pre-baked crust, then spread the chard over the cheese. Last, pour the egg-milk custard over the top. Bake at 350 for 30-35 minutes or until the custard is set. Let cool a bit before serving; it's good warm or cold. You may have to work a bit to get the first slice out intact, but if you oiled the pan enough things should work out."]

food52.com/recipes/21182-swiss-chard-quiche-with-a-rice-crust

0Gathered

["cold cooked rice", "egg", "oil", "swiss chard", "eggs", "milk", "fresh herbs", "crumbled cheese"]

Coconut Milk Rice Pudding With Pineapple And Spices

["1/2 cup brown basmati rice", "1 can coconut milk", "about 1/2 cup cups milk of choice (enough to make 2 full cups of liquid)", "1/4 cup brown sugar", "1 star anise pod", "1/4 teaspoon ground cinnamon", "1 pinch salt"]

["Place the rice in a bowl and cover with water; let soak for 15 minutes, then drain", "Place soaked rice in a pot with 1.5 cups of water and cook over medium heat for 30 minutes until cooked but still firm", "Reduce heat to low, and stir in milk, sugar, and spices", "Simmer for 20 minutes until the rice is soft and the pudding is thickened (note that it will thicken even more as it cools)", "You can eat the pudding warm, or if you like it cold (like me) transfer it to a bowl, cover with plastic wrap (press the plastic directly onto the surface of the pudding to prevent a \"skin\" from forming over the top), and chill"]

food52.com/recipes/76784-coconut-milk-rice-pudding-with-pineapple-and-spices

0Gathered

["brown basmati rice", "coconut milk", "milk of choice", "brown sugar", "anise pod", "ground cinnamon", "salt"]

Fried Chicken Biscuit

["Fried Chicken and toopings for sandwiches", "4 Boneless skin on chicken breasts", "1 quart Buttermilk", "1/4 cup Sriracha or other spicy sauce", "2 Garlic cloves minced", "2 teaspoons Salt", "2.5 teaspoons Fresh ground black pepper", "2 teaspoons Sweet spanish paprika", "2 cups Flour", "1 cup Crisco Shortening", "1 cup Canola oil", "1 cup Peanut oil", "Mayonnaise", "Pickles", "Bacon Brown Sugar Biscuits adapted from Garden & Gun magazine", "1 cup All Purpose flour, I used King Arthur", "1 cup Cake flour, I used King Arthur", "1/4 cup Light brown sugar", "21/2 teaspoon Baking powder", "1/2 teaspoon Baking Soda", "1/2 teaspoon Salt", "3 Slices crisp cooked bacon", "7 tablespoons Cold unsalted butter", "3/4 cup Buttermilk"]

["Put chicken breasts into a brining bag. Lightly pound your chicken breasts. Add to the brining bag the buttermilk, sriracha, garlic cloves, 1 tsp of the salt, 1 tsp of the paprika and 1.5 tsp of the pepper. Soak overnight. When your chicken is ready to fry, pat it dry and coat with seasoned flour. To the flour add your remaining tsp of salt, pepper and paprika. Heat all your oils and shortening in a cast iron skillet to 350 degrees.The oil is ready when you flick some flour into it and it bubbles. Cook each chicken breast for 6 mins per side. Adjust oil temp as you need to, it's important to try and keep it at 350 degrees. Put chicken on a wire rack when done and wait to assemble sandwiches until chicken has cooled a bit.", "Preheat oven to 450 degrees. Stir together flours, brown sugar, baking powder, baking soda, salt, and bacon until evenly mixed. Put mixture into a cuisinart and add butter. Pulse until mixture has a sandy coarse texture. Slowly drizzle in buttermilk while cuisinart is going until a smooth dough forms. Alternatively if you don't have a food processor, cut in butter with a pastry cutter until the mixture has a sandy texture and the pieces of butter are the size of a small pea. Add buttermilk and stir until the dough is uniformly moistened. On a lightly floured surface, bring the dough together and roll to approximately 3/4-inch thickness. Fold, envelope style, and roll again. If necessary, fold and roll again until the dough is smooth and uniform. Cut biscuits and bake 11-15 minutes until tops are golden. If desired, brush tops with butter and sprinkle with additional brown sugar. Note- It is important to cut these biscuits to at least 3/4 inch thickness.", "To make sandwiches, slice biscuits open and dollop with a generous helping of your favorite mayonnaise, slice chicken into strips and top with a bit of salt, top with pickles and serve.. I had homemade pickles that a friend brought but store bought bread and butter would be just great too!\r\nThe mayo and pickles are optional. My son prefers just biscuits and chicken."]

food52.com/recipes/30827-fried-chicken-biscuit

0Gathered

["Chicken", "chicken breasts", "Buttermilk", "Sriracha", "Garlic", "Salt", "Fresh ground black pepper", "Sweet spanish paprika", "Flour", "Shortening", "Canola oil", "Peanut oil", "Mayonnaise", "Pickles", "Bacon", "flour", "flour", "Light brown sugar", "Baking powder", "Baking Soda", "Salt", "crisp cooked bacon", "butter", "Buttermilk"]

Macédoine Of Fruit

["1 apple, chopped", "2 cups of pineapple, chopped", "2 peaches, chopped", "2 bananas, chopped", "1 pear, chopped", "4 figs, chopped", "4 tablespoons of sugar", "1 teaspoon of orange zest", "1 teaspoon lemon zest", "1 tablespoon Kirsch (Kirschwasser)", "1 tablespoon Maraschino cheery juice", "1 tablespoon Blue Curacao"]

["Add all of the chopped fruit to a large bowl.", "In a small bowl add the sugar and zest from the orange and lemon. Stir to incorporate the flavor into the sugar. Add sugar mixture to the bowl of chopped fruit.", "Then add the the Kirsch, maraschino juice and Curacao to the fruit. Stir to combine."]

food52.com/recipes/8814-macedoine-of-fruit

0Gathered

["apple", "pineapple", "peaches", "bananas", "pear", "figs", "sugar", "orange zest", "lemon zest", "Maraschino cheery juice", "Curacao"]

White Bass Spring Rolls

["White Bass Marinade", "1 cup soy sauce", "3/4 cup Brown sugar", "1/4 cup Fish sauce", "1/2 cup Mirin wine", "1 tablespoon Shrimp paste", "2 tablespoons Sesame oil", "1/2 cup vegetable oil", "5 Cloves garlic, minced", "1 Inch nob of ginger, minced.", "1 bunch Green onions, chopped", "1 Juice of one lime", "1 teaspoon Black pepper", "4-5 Mint leaves", "Other Ingredients Needed For Pickled Carrots, Spring Rolls And Dipping Sauce", "3 Multi colored carrots sliced thinly and cut into 3 inch pieces", "1/2 cup Or enough rice vinegar to cover the carrots in a shallow bowl", "1 tablespoon Kosher salt.", "15 White bass fillets", "15 Rice paper wrappers", "15 pieces Lettuce", "1 bunch Cilantro", "1 Cucumber sliced thinly and in 3 inch sections", "20 Basil leaves", "1 bunch Bean Sprouts", "1/4 cup White vinegar", "1/4 cup Fish sauce", "2 tablespoons White sugar", "2 tablespoons Lime juice", "1 Clove garlic, minced", "1/4 teaspoon Red pepper flakes", "15 Bamboo skewers", "1 Charcoal"]

["Combine white bass marinade ingredients into a ceramic bowl and mix together thoroughly. Add fish fillets to marinade and let marinate for 3 hours.", "To Make the pickled carrots; Put the carrots in a shallow bowl and cover with the vinegar. Add the salt and mix together. Let the carrots pickle for about 3 hours.", "To make the dipping sauce; Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.", "While this fish is marinating, place the bamboo skewers in water.", "About 1 hour before you are ready to cook the fish go ahead and light the charcoal in a charcoal chimney. When the charcoal briquettes turn white they are ready to cook with.", "Remove the fish from the marinade and do not wipe off any liquid from the fish. Thread the fish onto the bamboo skewers.", "When the grill is hot, place the damp section of the bamboo skewer with the fish fillets over the white hot coals. Make sure that you turn the fillets often to avoid burning the fish or allowing the bamboo to ignite. The fish should cook very quickly.", "Take the rice paper and submerge in warm water for about 30 seconds until it is soft and malleable. Place the wrapper on a board and add a fish fillet.", "Add two pieces of cucumber to the rice paper.", "Add 3-4 pickled carrot slices to the rice paper.", "Add a few cilantro leaves to the rice paper.", "Add bean sprouts to the rice paper.", "Add lettuce and basil leaves to the rice paper.", "Fold both sides of the wrapper towards the center of the vegetables. Now roll the wrapper over the vegetables to form the spring roll.", "The spring roll is now ready to serve."]

food52.com/recipes/37607-white-bass-spring-rolls

0Gathered

["White Bass Marinade", "soy sauce", "Brown sugar", "Fish sauce", "Mirin wine", "Shrimp", "Sesame oil", "vegetable oil", "garlic", "ginger", "Green onions", "lime", "Black pepper", "leaves", "Ingredients", "carrots", "rice vinegar", "Kosher salt", "wrappers", "Cilantro", "Cucumber", "Basil", "Sprouts", "White vinegar", "Fish sauce", "White sugar", "Lime juice", "Clove garlic", "Red pepper", "skewers"]

Burger Of Earthly Delights

["Make ahead Caramelized Onion and Mushroom Topping and Red wine reduction", "1 1/2 tablespoons extra-virgin olive oil", "1 small sweet onion, halved, thinly sliced crosswise", "4 ounces mixture of your favorite mushrooms; I used a mix of shiitake and oyster", "1 teaspoon fresh thyme leaves from 5-6 sprigs", "1 teaspoon minced Italian flat-leaf parsley, leaves only", "Pinch of sugar", "Sea salt", "Freshly ground black pepper", "1 cup red wine (young, full-bodied and easy drinking - I used a Chilean Cab)", "4-5 sprigs fresh thyme", "2 cloves garlic, crushed with the flat side of a large knife", "3/4 cup chicken stock", "1 tablespoon Worcestershire sauce", "1/4 cup beef broth from a concentrated paste (that is what I had on hand, can also use beef stock)", "1 tablespoon unsalted butter", "Blue cheese burgers", "1 1/2 pounds best ground beef you can find (85-90% lean), preferably grass-fed", "1/2 teaspoon salt", "Freshly ground black pepper", "1/4 cup semi-firm, crumbly, rich blue cheese such as Gorgonzola or Roquefort (for a really decadent burger, you could also use Spanish Cabrales - it is so rich and so good but it can also easily overpower your burger so make sure you distribute it well. It is al"]

["Clean and trim mushrooms; if using shiitake, remove stems. Rough chop mushrooms into pieces a little smaller than bite sized.", "Heat saucepan over medium heat, add olive oil. When pan is hot, add sliced onion, spreading out in a single layer as much a possible. Allow onions to cook without stirring until fragrant, about 7 minutes. Lower heat one notch, adding a pinch of salt and a pinch of sugar to encourage caramelization. Continue to cook, stirring occasionally, for at least 20 minutes (depending on your onions and your preference).", "When onions are golden brown and edges are nicely caramelized, add mushrooms along with thyme leaves. Continue to cook, stirring occasionally, for about 6 minutes. At this point, having released their juices, mushrooms should be reduced in size and golden brown. Add salt to taste, stir in minced parsley and transfer mixture to a bowl. Set aside and allow mixture to cool.", "Add red wine, crushed garlic cloves and thyme sprigs to heated saucepan (same one you caramelized onion/mushrooms in). Bring to a boil and reduce to a simmer. Continue to simmer, stirring occasionally, until volume has been reduced by half, about 20 minutes. (Cover cooled onion/mushroom mixture with plastic wrap and place in refrigerator).", "Add chicken broth, Worcestershire sauce and beef broth to reduced wine. Add several grinds of fresh black pepper. Continue to simmer, stirring occasionally, until volume has been reduced by half, about 20 minutes. Strain reduction through a sieve into a small bowl or jar and let cool. Discard herbs and garlic. Once cool, cover with plastic wrap (or lid if using a jar) and place in refrigerator.", "When ready to grill burgers, prepare grill (can also use a grill pan). Remove onion/mushroom mixture from refrigerator and set aside to come up to room temperature. Pour reduction into saucepan and slowly heat up on low. Add one tablespoon of unsalted butter to reduction and stir to combine.", "In a shallow baking pan, combine meat, 1/2 teaspoon of salt and black pepper to taste. Divide into four equally sized portions. Add one tablespoon of crumbled blue cheese to each portion of meat. Without packing tightly, carefully form four patties, distributing crumbled cheese throughout each burger. Make a slight indentation in the center of each burger.", "Once grill is hot, cook burgers to desired doneness - if your grill is really hot, about 3 minutes per side for rare, a minute longer for medium. Note that this burger tastes best when burgers are medium-rare and the center is still a little pink.", "Spoon desired amount of onion/mushroom mixture onto burgers and top with 1 1/2 tablespoons (to start at least) of red wine reduction. Enjoy immediately.", "Leftover reduction can be refrigerated and used within a day or two."]

food52.com/recipes/5801-burger-of-earthly-delights

0Gathered

["ahead Caramelized Onion", "extra-virgin olive oil", "sweet onion", "mushrooms", "thyme", "Italian flat-leaf", "sugar", "salt", "Freshly ground black pepper", "red wine", "thyme", "garlic", "chicken stock", "Worcestershire sauce", "beef broth", "unsalted butter", "cheese burgers", "best ground beef", "salt", "Freshly ground black pepper", "semi-firm"]

Banana Blueberry Snacking Cake

["3 ripe bananas", "1 cup sugar", "1 large egg", "4 tablespoons unsalted butter (1/2 stick)", "1 teaspoon teaspoon", "1 1/2 cups all-purpose flour", "1 teaspoon baking soda", "1 teaspoon kosher salt", "1 pint blueberries", "turbinado sugar"]

["Preheat oven to 325 F. Place butter in a standard loaf pan and place in the oven as it preheats, removing when butter has melted, 5 minutes.", "Meanwhile, In the bowl of an electric mixer, beat bananas, sugar, egg, and vanilla until bananas have broken up. Add melted butter followed by flour, baking soda, and salt. Remove bowl from mixer and fold in blueberries.", "Spread residual melted butter around the inside of the loaf pan to cover. Pour batter into pan, smoothing top. Sprinkle with turbinado sugar and bake 45 minutes-1 hour until tester comes out clean.", "Remove from oven, let cook 10 minutes. remove from pan and continue to cool on a wire rack."]

food52.com/recipes/76193-banana-blueberry-snacking-cake

0Gathered

["bananas", "sugar", "egg", "unsalted butter", "flour", "baking soda", "kosher salt", "blueberries", "turbinado sugar"]

Garlic And Tomato Zucchini Noodles

["1 whole zucchini, sliced \"noodle\" style", "1 tomato, diced", "1 teaspoon olive oil", "1/2 teaspoon garlic, minced", "salt and pepper to taste", "Pinch parsley, minced (optional)"]

["Heat up a frying pan and add olive oil once the pan is hot", "Add garlic, tomatoes and salt and pepper. Saute for about two minutes", "Add zucchini and cook on medium heat with a cover on the pan", "Cook covered for about five minutes, or until zucchini is cooked. Remove from pan and serve immediately"]

food52.com/recipes/37871-garlic-and-tomato-zucchini-noodles

0Gathered

["zucchini", "tomato", "olive oil", "garlic", "salt", "parsley"]

Massaged Kale Salad With Curry Dressing

["1/2 bunch Kale", "1/2 cup Almonds chopped", "1/2 cup Dried cranberries or raisens", "1/2 cup sweet onion chopped ( about half small onion)", "1 tablespoon Dijon Mustard", "1/3 cup Wine or rice vinegar", "2/3 cup Olive or Canola oil or mix of both", "1 teaspoon grated ginger ( about a half thumb size )", "1 clove garlic minced", "1 tablespoon curry powder", "some dash of black pepper", "1 pinch sugar or 1 teaspoon of honey"]

["For kale, take off the stems and torn into a bite size.", "Make dressing: In a jar, mix salt, pepper, sugar ( or honey ), Dijon mustard, and vinegar and shake well. Add oil and chopped onion and shake very well until dressing until the texture get thick and smooth. Add a tablespoon of curry powder and mix again.", "In a bowl, mix kale, cranberries and nuts. Pour the dressing over, and mix with both hand very very well until the kale become soft."]

food52.com/recipes/21684-massaged-kale-salad-with-curry-dressing

0Gathered

["cranberries", "sweet onion", "Dijon Mustard", "rice vinegar", "Olive", "ginger", "garlic", "curry powder", "black pepper", "sugar"]

Superfood Broccoli Caesar Salad

["Salad Dressing Ingredients", "1 cup olive oil", "1/2 cup greek yogurt", "2 tablespoons fresh lemon juice", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "3-4 cloves garlic (to your taste)", "2 teaspoons pine nuts", "2 teaspoons dijon mustard", "1/4 cup grated parmesan cheese", "1/4 teaspoon thai fish sauce", "SALAD VEGGIES - as much or as little as you like of the following", "handful broccoli florets", "handful fresh spinach leaves", "a bit of sliced red onion", "a few toasted pumpkin seeds", "a bit of grated parmesan cheese", "a few chickpeas/garbanzo beans"]

["Blend all of the DRESSING ingredients together until smooth.", "Add desired amount of broccoli, spinach, lettuce leaves and red onion to a bowl.", "Pour desired amount of dressing over your veggies, mix well and further salt to taste", "garnish with pumpkin seeds, parmesan cheese and chickpeas to taste.", "Store remaining dressing in an airtight container and refrigerate until you crave this salad again. :-)"]

food52.com/recipes/80530-superfood-broccoli-caesar-salad

0Gathered

["Salad Dressing Ingredients", "olive oil", "greek yogurt", "lemon juice", "salt", "black pepper", "garlic", "nuts", "mustard", "parmesan cheese", "fish sauce", "SALAD", "handful broccoli florets", "handful fresh spinach", "red onion", "pumpkin seeds", "parmesan cheese", "garbanzo beans"]

Divine Salmon A La Buffalo Wing Sauce

["3 tablespoons unsalted real butter", "1/2 cup Frank's Redhot Buffalo Wings Sauce (don't worry, it is not hot at all; but make sure you get the regular Wing's sauce not the one that says \"hot\")", "2 pounds salmon fillet (skinless and boneless)", "1/4 teaspoon table salt", "1/8 teaspoon black pepper", "2 Garlic cloves, crushed", "1/3 cup panko (Japanese bread crumbs)", "1 tablespoon vegetable oil", "1 tablespoon each of chopped fresh chives and dill"]

["Preheat oven to 425\u00b0F.", "Melt butter with Buffalo sauce, garlic, and salt in microwave or over medium heat. Put salmon in a greased/sprayed pan and spread half of the Buffalo sauce over the fish. Mix the panko with the vegetable oil, and sprinkle it over the salmon. You do not have to, but at this point you can choose to let it marinate a few hours or overnight in the fridge.", "Place salmon in middle rack, and bake for about 25 minutes or until it is cooked. Some may like to cook it for less but 25 minutes for me is perfect. Prior to serving, take the other half of the sauce and spread some over the fish and some around the fish. Then sprinkle the chives and dill."]

food52.com/recipes/39348-divine-salmon-a-la-buffalo-wing-sauce

0Gathered

["butter", "'s Redhot Buffalo", "salmon fillet", "salt", "black pepper", "Garlic", "vegetable oil", "chives"]

In-Husk Corn On The Cob (With Cilantro-Lime Aioli)

["Juice of 3 Limes", "1 1/2 cups Chopped Cilantro with Stems", "3/4 cup Mayonnaise", "6 Garlic Cloves", "3 Jalapeno Peppers", "1 teaspoon Cumin", "1 teaspoon Chili Powder", "1/2 teaspoon Salt", "6 Corn Cobs In Husks", "1 cup Grated Cotija Cheese"]

["Chop off the stem of the jalapenos and discard. Slice the jalapenos in half and discard the seeds and membranes(unless you want the extra heat).", "Combine the peppers, lime juice, mayo, garlic, cumin, chili powder, salt and 1 cup of the cilantro into a blender and blend until smooth.", "Peel back the corn husk but keep attached; do not remove husk or stem. Remove silk and discard. Wash the corn under running water to remove excess silk. Make sure the husks get sufficiently soaked. (This prevents burning and allows the husk to steam the corn.) Pull the husks back up over the corn so it is enclosed again.", "Light grill and place the corn over the flames. Turn about every five minutes. They should be done after twenty minutes.", "Serve immediately with the husk peeled back or removed, and the aioli drizzled over the kernels. Make sure to keep the stem attached to have a handhold. Sprinkle the remaining cilantro with the cotija as the finishing touch."]

food52.com/recipes/76982-in-husk-corn-on-the-cob-with-cilantro-lime-aioli

0Gathered

["Cilantro", "Mayonnaise", "Garlic", "Peppers", "Cumin", "Chili Powder", "Salt", "In Husks", "Cotija Cheese"]

Clementine Cutie Brownies

["4 ounces bittersweet chocolate", "1/3 cup extra virgin olive oil", "1 tablespoon clementine zest (zest of appx 2 clementines)", "3 tablespoons clementine juice (juice of 1 clementine)", "1 tablespoon triple sec (optional)", "1/2 teaspoon orange extract", "1 teaspoon vanilla extract", "1 cup whole wheat flour", "1/2 cup brown rice syrup", "1/3 cup brown sugar", "1/2 cup semisweet chocolate chips"]

["Preheat your oven to 350F.", "In a small saucepan over low heat, melt the chocolate with the olive oil, stirring often.", "When the chocolate is completely melted, pour into a large mixing bowl. Add the zest, juice, triple sec and extracts and stir.", "Stir in the flour, brown rice syrup and brown sugar until completely mixed.", "Fold in the chocolate chips.", "Pour the batter into a greased 9x9? baking pan. Bake at 350F for 35-40 minutes, or until a knife inserted into the center comes out clean. Allow to cool before cutting into squares."]

food52.com/recipes/9668-clementine-cutie-brownies

0Gathered

["bittersweet chocolate", "extra virgin olive oil", "clementine zest", "clementine juice", "triple", "orange extract", "vanilla", "whole wheat flour", "brown rice syrup", "brown sugar", "chocolate chips"]

Tea-Infused Snickerdoodles

["For the dough", "2 3/4 cups all-purpose flour", "1 teaspoon cream of tartar", "1/2 teaspoon baking soda", "1/4 teaspoon salt", "1 1/4 cups sugar", "2 eggs", "1/2 cup butter, at room temperature", "1 1/2 teaspoons vanilla extract", "3 tablespoons loose black tea (finely ground in a food processor or spice grinder)", "For the topping", "1 tablespoon loose black tea (finely ground in a food processor or spice grinder)", "2 tablespoons sugar", "2 teaspoons cinnamon"]

["Preheat oven to 375\u00b0 F.", "Whisk together the flour, cream of tartar, baking soda, and salt.", "Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.", "Slowly add the flour mixture and mix until just combined. Add the loose tea (if your tea leaves are pretty coarse, pulse them a spice grinder or food processor to get them closer to a powder).", "In a small bowl, combine all the topping ingredients.", "Scoop the dough into 2-inch balls. Roll each ball in the topping ingredients, then place on a parchment-lined baking sheet and bake until still quite soft in the center but set on the edges, about 12 minutes. Let cool on a wire rack."]

food52.com/recipes/61342-tea-infused-snickerdoodles

0Gathered

["dough", "flour", "cream of tartar", "baking soda", "salt", "sugar", "eggs", "butter", "vanilla", "loose black tea", "topping", "loose black tea", "sugar", "cinnamon"]

White Chocolate Mousse

["12 ounces white chocolate", "1 1/2 cups heavy cream", "2 tablespoons light corn syrup"]

["Use a medium saucepan to combine the white chocolate chips (or a bar of white chocolate broken into chunks), 1/4 cup of heavy cream, and 2 tablespoons of light corn syrup.", "Cook over medium-low heat until the chocolate has melted. Stir frequently. Remove the mixture from the stovetop and allow it to cool to room temperature.", "Use an electric hand mixer to whisk the remaining cup of cream in a mixing bowl until the cream has formed stiff peaks.", "Fold the whipped cream into the cooled, melted white chocolate mixture.", "Divide the cream into individual dessert bowls. Top with fresh (macerated) berries and chill in the fridge for at least 3 hours."]

food52.com/recipes/81293-white-chocolate-mousse

0Gathered

["white chocolate", "heavy cream", "light corn syrup"]

Sweet Summer Cucumber Salad

["Salad", "1 Cucumber peeled and diced", "2 Mangos peeled and diced", "Dressing", "1/4 cup Sugar", "1/4 cup Canola oil or vegetable oil", "1/8 cup Apple cider vinegar", "1 teaspoon Soy sauce"]

["Combine all fruit into a bowl", "Combine all ingredients for dressing into a food processor or blender. If you don't have one of these you can put the ingredients into a container and shake.", "When dressing is mixed, pour over fruit mixture. You might not need all the dressing. Pour in until you have your desired taste and texture of the fruit. If you have any left over this is great for a salad dressing.", "Stir together fruit and dressing and serve cold."]

food52.com/recipes/5075-sweet-summer-cucumber-salad

0Gathered

["Salad", "Cucumber", "Dressing", "Sugar", "Canola oil", "Apple cider vinegar", "Soy sauce"]

Zucchini Pancakes With Dill

["1.5 pounds zucchini", "1 teaspoon baking powder", "1/3 cup flour", "salt", "2 eggs", "1/4 cup fresh dill, minced", "3 tablespoons butter for frying (approximate)", "plain yogurt, for serving"]

["Shred the zucchini, layering with salt. (I sprinkled about a half teaspoon of salt after each addition of zucchini). Place in a colander to drain for at least half an hour, stirring occasionally. Squeeze out the remaining liquid, as much as you can.", "Mix the zucchini in with the rest of the ingredients. Heat a heavy skillet or cast iron pan over medium-high heat and melt the butter, just until the foam subsides. Add the batter, forming pancakes. After a few minutes, when the top has begun to firm up slightly, flip to cook the other side. Pancakes should be crispy brown on both sides. Serve immediately, with yogurt.", "NOTE: These cook fast, but you can keep them warm in a 200F/90C oven."]

food52.com/recipes/14474-zucchini-pancakes-with-dill

0Gathered

["zucchini", "baking powder", "flour", "salt", "eggs", "fresh dill", "butter", "yogurt"]

Ogulinski Bećari (Black Pudding In Puff Pastry)

["1 (400g) frozen puff pastry", "2 ( about 400g ) black pudding sausage", "1 egg for egg wash"]

["Let the pastry thaw overnight in the refrigerator.", "Roll out pastry into the length of the sausage and brush with egg wash, peel casing from black pudding sausage.", "Then roll up sausage in pastry, and cut 1/2 inch.", "Put on the baking sheet lined with parchment, brush with egg wash (if you are not baking right way keep them in the fridge).", "Bake at 400 F, 20 minutes ( depends on the size of sausage), on the middle rack of preheated oven.", "Serve."]

food52.com/recipes/34123-ogulinski-becari-black-pudding-in-puff-pastry

0Gathered

["pastry", "black pudding sausage", "egg"]

Warm Lentil Salad With Roasted Vegetables And Apples

["2 cups cooked lentil", "2 apples", "1 sweet potato", "1 beetroot", "1/2 cup almonds", "2 tablespoons hemp seeds", "2-3 handfuls arugula", "2+1 tablespoons olive oil", "1 lime or lemon, juice", "1/2 orange, juice", "1 tablespoon mustard", "1 clove of garlic", "salt", "pepper", "smoked paprika"]

["Preheat oven to 200\u00b0C. Cut the sweet potato and beet into bite size pieces, place on a baking tray, season with salt, pepper and paprika and drizzle with a bit of olive oil. Bake for about 40 minutes.", "Cook your lentils or if you use canned ones, warm them up a bit in a sauce pan.", "For the dressing mix together a juice of a lime and a half orange, olive oil, mustard, maple syrup, a crushed garlic and some salt and pepper.", "Add the lentils, the roasted almonds, the thinly sliced apples and the roasted veggies to a big bowl, mix everything well together with the dressing. Serve it on the rockets with some seeds and nuts on top."]

food52.com/recipes/38587-warm-lentil-salad-with-roasted-vegetables-and-apples

0Gathered

["apples", "sweet potato", "beetroot", "almonds", "hemp seeds", "arugula", "+", "lime", "orange", "mustard", "clove of garlic", "salt", "pepper", "paprika"]

Rustic Yellow Sugar Plum Cake With Almonds And Brandy (Gluten Free)

["1 1/4 cups Gluten-free all purpose flour (Arrowhead Mills baking mix)", "1/4 cup ground almonds", "3 ounces cold unsalted butter, cubed", "1 egg yolk", "1 tablespoon organic cane sugar", "pinch of kosher salt", "1/4 teaspoon fresh lemon zest", "1/2 teaspoon ground cinnamon", "2 cups sweet yellow plums, depitted and sliced thinly", "3 cherry plums or sweet cherries, depitted and cut", "1/3 cup heavy cream", "1 whole egg and the extra egg white, beaten", "1/4 teaspoon fresh ground nutmeg", "1 teaspoon brandy, preferably plum", "a few drops of almond extract", "1/2 cup or so of organic cane sugar, to taste (depending upon how tart fruit is)", "1/4 teaspoon ground cinnamon", "sprinkle of nutmeg and cinnamon for top", "vanilla ice cream or whipped cream on the side"]

["Preheat the oven to 350 degrees. You can use a coffee grinder for the almonds rather than buying them ground.", "Mix the flour, almonds, salt, sugar, lemon zest, cinnamon,and yoke together. Quickly incorporate the butter until the mixture consolidates and becomes crumbly.", "Press the dough mixture into the bottom of your baking dish aiming for an even thin layer with walls about 1\" tall.", "Crimp the top of the wall with your thumb and index finger by pressing along the top all the way around. Set the shell aside.", "Whisk the beaten whole beaten egg and egg white together with the cream.", "Mix the sugar, spices, brandy, and almond extract in with the egg and cream mixture.", "Pour this mixture into the prepared shell, filling it no more than 2/3 full.", "Arrange the plums concentrically in with the cream mix, taking care not to create an overflow. Place the red cherry plums or cherries at the center and work out with the yellow plums from there. You may have more liquid and/or plums left over, which you can bake together without any crust.", "Sprinkle the top with a little additional nutmeg and cinnamon lightly. Bake for about 25 to 30 minutes until lightly browned on top. Let cool.", "Serve warm with vanilla ice cream or whipped cream."]

food52.com/recipes/6085-rustic-yellow-sugar-plum-cake-with-almonds-and-brandy-gluten-free

0Gathered

["flour", "ground almonds", "butter", "egg yolk", "cane sugar", "kosher salt", "lemon zest", "ground cinnamon", "sweet yellow plums", "cherry plums", "heavy cream", "egg", "fresh ground nutmeg", "brandy", "almond", "cane sugar", "ground cinnamon", "nutmeg", "vanilla ice cream"]

Strange Comfort - Hangover Pasta

["Hungover pasta", "100 grams spaghetti or other pasta", "1 can sardines in oil", "olive oil", "1 small clove of garlic, chopped", "1 tablespoon harissa", "1 tablespoon white wine vinegar (would have used lemon juice, but the lemons had been swept up in a 2 am whiskey sour bonanza.)", "salt'n'pepper", "Optional but nice", "2 tomatoes, roughly chopped", "some fresh herbs, chopped"]

["Boil pasta in salted water.", "Put a large pan (cast iron is nice) on medium high heat. Add a bit of olive oil and the can of sardines, including all the oil in the can. Add breadcrumbs and mix. Try not to break up the sardines too much. The fish will disintegrate somewhat during cooking, but it's nice if there are still some recognisable pieces of fish when it's all done.", "When the sardines and breadcrumbs are starting to brown a bit, turn the heat down to medium low and add garlic and harissa to the pan. Let it fry for a few min., till its fragrant, then mix into the breadcrumbs and sardines. Turn the heat very low and let it fry until the pasta is cooked (It's done when he bread and sardines are golden and crunchy.)", "When the pasta is cooked, drain it thoroughly, and add it too the pan (along with tomatoes and herbs if using). Add white wine vinegar, toss and season with salt and pepper. Serve immediately."]

food52.com/recipes/38258-strange-comfort-hangover-pasta

0Gathered

["pasta", "pasta", "sardines", "olive oil", "clove of garlic", "harissa", "white wine vinegar", "salt'n'pepper", "tomatoes", "fresh herbs"]

Greek Yoghurt Sauce

["6 ounces Greek yoghurt", "3 tablespoons milk", "1 tablespoon extravergine olive oil", "a handfuls chive, chopped", "freshly ground green pepper", "salt to taste"]

["In a small bowl combine the Greek yoghurt, chive, salt and pepper. Pour in milk and oil and stir well. Keep refrigerated till it's served."]

food52.com/recipes/8906-greek-yoghurt-sauce

0Gathered

["yoghurt", "milk", "extravergine olive oil", "chive", "freshly ground green pepper", "salt"]

Curried Lentils With Coconut Milk

["3 tablespoons extra-virgin olive oil", "1 tablespoon minced peeled fresh ginger", "2 garlic cloves, minced", "1 shallot or small onion, minced", "1/2 teaspoon ground coriander", "1 teaspoon cumin seeds or ground cumin", "1 teaspoon ground turmeric", "1 cup (180 g) split red lentils or other (see notes above)", "1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk", "kosher salt", "Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving"]

["In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.", "Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste-I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they're completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)", "Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too."]

food52.com/recipes/63393-curried-lentils-with-coconut-milk

0Gathered

["extra-virgin olive oil", "fresh ginger", "garlic", "shallot", "ground coriander", "cumin seeds", "ground turmeric", "red lentils", "full-fat", "kosher salt", "basmati rice"]

Overnight Ginger Pumpkin Cheesecake (The Washington Post)

["1 1/2 cups ginger snap crumbs", "6 tablespoons unsalted butter, melted", "1/4 cup brown sugar", "1/2 teaspoon ground ginger", "2 teaspoons ground cinnamon", "2 pounds cream cheese at room temperature", "1 1/2 cups sugar", "2 teaspoons vanilla extract", "2 tablespoons finely grated fresh ginger root", "5 extra-large eggs", "1/4 cup flour", "1/8 teaspoon grated nutmeg", "1 pinch ground cloves", "1 pound pumpkin puree, canned or homemade"]

["Right before you're ready to go to bed, preheat the oven to 200 degrees F.", "Mix the ginger snap crumbs thoroughly with the melted butter, brown sugar, ginger and 1 teaspoon of the cinnamon. Press this mixture into a 9-inch greased springform pan, forming a thin crust across the bottom and sides of the pan. Set aside.", "In a large bowl, mix the cream cheese with the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. Mix in the vanilla, ginger root and eggs until the batter is well blended.", "In a separate bowl, sift the flour with the remaining cinnamon, the nutmeg and cloves. Mix thoroughly with the pumpkin puree and then beat into the cream-cheese batter until the mixture is smooth and thoroughly combined. Pour this batter into the crust-lined pan. Place in the oven. Clean up and go to bed.", "When you awake, 8 to 10 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle.", "Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. If necessary, the cake can stay refrigerated in this way all day.", "Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate.", "Cut with a long sharp knife dipped in warm water to prevent sticking."]

food52.com/recipes/78045-overnight-ginger-pumpkin-cheesecake-the-washington-post

0Gathered

["ginger snap crumbs", "unsalted butter", "brown sugar", "ground ginger", "ground cinnamon", "cream cheese", "sugar", "vanilla", "ginger root", "eggs", "flour", "nutmeg", "ground cloves", "pumpkin puree"]

Tiramisu Al Caffe Marocchino

["8 ounces mascarpone", "2 ounces sugar", "4 ounces ladyfinger biscuits", "1 cup strong coffee (espresso, made with a teaspoon of ground Moroccan spice mix: such as cinnamon, cardomom, cloves, nutmeg, black pepper, ginger, aniseed, juniper berries", "1 shot Vin Santo, Marsala or spiced rum", "3.5 ounces dark chocolate", "2 eggs"]

["Brew the coffee grounds together with the ground spices. An espresso machine if you can would be best for this, if you don't have one, make it a very strong coffee! Add the Vin Santo to the coffee. Let cool.", "To make the cream: beat the egg yolks with some of the sugar and the mascarpone. In a separate bowl, beat the whites until they form soft peaks, then slowly add the rest of the sugar until the whites become a glossy and firm meringue. Fold in to the mascarpone.\r\n\r\nOver a double broiler, gently melt the dark chocolate.", "Plate up: Briefly and lightly dip each ladyfinger biscuit into the liquid and place a small layer on a plate. Top with a dollop of mascarpone, then drizzle a generous amount of chocolate on top. Repeat the layering with ladyfingers, mascarpone and another, well-placed drizzle of melted chocolate. Add a dusting of the powdered spice mix and serve. I think this would also look good made in glass espresso cups like the ones used for a Caffe Marocchino."]

food52.com/recipes/11383-tiramisu-al-caffe-marocchino

0Gathered

["mascarpone", "sugar", "ladyfinger", "coffee", "shot Vin", "chocolate", "eggs"]

Rassolnik, Traditional Russian Soup With Pickles

[" 1 tablespoon any neutral oil", " 1 pound beef or veal stew meat, cut in bite size pieces + a couple pieces of meat on the bone", " 1 yelow onion, finely chopped", " 2 garlic cloves, crushed", " 1 teaspoon Herbs De Provence, rubbed in palms of your hands", " 1/2 teaspoon red pepper flakes", " 6-7 cups water, depending how thick or thin you like your soup", " Kosher salt to taste", " 1/3 cup pearled barley, rinsed and drained", " 2 medium Russet potatoes, peeled and cut into 1/4- inches cubes", " 1 medium carrot, peeled and shredded", " 1 parsley root or parsnip, peeled and shredded", " 2 celery ribs, peeled and thinly sliced", " 1 large meaty tomato, peeled, seeded and finely chopped", " About 4 medium pickles (preferably crunchy Kosher Dill Pickles in brine) peeled and finely chopped", " Pickling brine to taste", " Chopped fresh parsley and dill for garnish"]

["Heat the oil in a large saucepan or Dutch oven over high heat. Add the meat and cook, stirring often, until browned. Transfer to a plate.", "Add the onion and cook on medium, stirring occasionally until soft and translucent. Add the shredded carrots, parsley root or parsnips, celery, garlic and Herbs De Provence and red pepper flakes; cook, stirring, until soft and fragrant.", "Return the meat; add water, about 11/2 teaspoons of salt and barley. Bring to a boil; skim the surface with a large spoon to remove any scum. Reduce heat to low and simmer, partially covered, for 1 hour. Then add potatoes and continue cooking until the meat and potatoes are tender, for about 1/2 an hour to 45 minutes more.", "Add the tomato and pickles; cook for about 5 minutes. Now will be a good time to taste and add whatever seasonings you fill are needed. If the soup needs salt, add about 1/4 cup of the Pickling brine and then taste again; add some more if needed.", "To serve, ladle the hot soup into bowls, garnish with chopped fresh parsley and dill. It is also traditional to serve Rassolnik with a dollop of sour cream. Enjoy."]

food52.com/recipes/24116-rassolnik-traditional-russian-soup-with-pickles

0Gathered

["neutral oil", "beef", "onion", "garlic", "Herbs De", "red pepper", "water", "Kosher salt", "barley", "potatoes", "carrot", "parsley root", "celery", "tomato", "pickles", "Pickling brine", "parsley"]

Cream Of Cabbage Soup

["2 tablespoons olive oil", "2 leeks, white and pale green parts only, chopped", "1 large carrot, chopped", "5 cups chopped cabbage", "1 clove garlic, minced", "1 cup stewed or roasted tomatoes (which is what I used), chopped", "2 cups cooked chick peas", "5 cups vegetable or chicken broth", "1 1/2 cups 2% milk", "1/4 cup fresh dill, minced", "salt and pepper to taste"]

["To a large frying pan over medium heat, add olive oil, leeks, carrot, garlic and cabbage. Cook until vegetables are soft, using the addition of some broth if the pan gets too dry. Add tomatoes. Give this mixture a few grinds of pepper and sea salt to taste.", "In a large saucepan, combine chickpeas, broth and 2 cups of the cooked cabbage mixture. Use a stick blender to puree this mixture until smooth. Add milk and stir to combine. Gradually increase heat to simmer. Add remaining cabbage mixture and the dill, season with more salt and pepper to taste. Garnish with more dill if desired."]

food52.com/recipes/27548-cream-of-cabbage-soup

0Gathered

["olive oil", "leeks", "carrot", "cabbage", "clove garlic", "tomatoes", "peas", "vegetable", "milk", "fresh dill", "salt"]

Breakfast Deviled Eggs

["12 Eggs", "1/2 pound breakfast sausage out of casing", "1/4 cup whole milk", "1/4 cup plain yogurt", "Drizzle of maple syrup", "Pepper", "2 tablespoons Parsley"]

["Hard boil your eggs, rinse with cold water and remove shells. Arrange your whites on a platter and add your yolks to a bowl.", "While your eggs are boiling fry your breakfast sausage on medium heat until it's golden brown (15 minutes). I use a cast iron here to get a nice crisp browning. Once the sausage is brown and crispy let it cool on a plate covered with paper towel to absorb the oil.", "In the bowl with your egg yolks add the milk, yogurt, and crumbled sausage. Mix this until creamy. You can continue to add milk based on the level of creaminess you want.", "Add the egg mixture into a plastic bag and pipe it into each egg white on your platter. Top the eggs with maple syrup, salt, pepper and some freshly chopped parsley."]

food52.com/recipes/81737-breakfast-deviled-eggs

0Gathered

["Eggs", "sausage", "milk", "plain yogurt", "Drizzle of maple syrup", "Pepper", "Parsley"]

Carrot-Fennel Salad With Ginger-Horseradish Dressing

["For the Salad", "12 carrots, peeled, cut in thirds, julienned", "2 fennel bulbs, trimmed, halved, julienned", "1/4 cup fennel fronds, chopped", "For the Dressing", "1/2 cup sesame oil", "2 tablespoons rice vinegar, unseasoned", "Juice of 1 fresh lime", "1 inch piece of fresh ginger, peeled, minced", "1 tablespoon prepared horseradish", "1 teaspoon Sambal Olek", "1 teaspoon salt"]

["Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.", "Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor \"brighter\"; more Sambal Olek will, of course, set your hair on fire.", "Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds."]

food52.com/recipes/10826-carrot-fennel-salad-with-ginger-horseradish-dressing

0Gathered

["Salad", "carrots", "fennel bulbs", "fennel", "Dressing", "sesame oil", "rice vinegar", "fresh lime", "ginger", "horseradish", "Sambal", "salt"]

Roberto Santibañez' Classic Guacamole

["2 tablespoons finely chopped white onion", "1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste", "1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt (or to taste)", "1/4 cup chopped cilantro, divided", "1 large or 2 small ripe Mexican Hass avocados, halved and pitted", "A squeeze of lime, if desired"]

["Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.", "Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt."]

food52.com/recipes/18251-roberto-santibanez-classic-guacamole

0Gathered

["white onion", "fresh serrano", "kosher salt", "cilantro", "avocados", "lime"]

Upside Down Banana Cake

["1 cup sugar", "4 medium bananas cut into rings.", "1.5 cup flour.", "11/4 tsp baking powder.", "1/4 tsp baking soda", "1/4 tsp salt.", "100 gram unsalted softened butter.", "3/4 cup sugar", "2 large organic eggs.", "1/2 cup milk.", "2 tbsp heavy cream.", "1/4 tsp drops of banana flavor."]

["ine the base of a cake pan .", "in a heavy another pan bring sugar to caramelized on low heat.", "pour the hot caramel into the prepared pan and then top with an even layer banana slices .", "sift the flour,baking powder, baking soda , salt .", "with your electric mixer , mix the butter with sugar until fluffy then add eggs gradually,banana flavor ,milk, heavy cream .", "add the flour gradually and keep mixing.", "spoon the mixture carefully out over the bananas , smoothing out the top .", "rest the cake tin on a deep baking tray ,", "pour 1 large hot water int the tray.", "place in a preheated 180 c to bake for 35 minutes,", "let the cake to cool completely before serving."]

food52.com/recipes/25719-upside-down-banana-cake

0Gathered

["sugar", "bananas", "flour", "baking powder.", "\u00bc", "\u00bc", "butter", "sugar", "eggs", "milk", "heavy cream", "\u00bc"]

Roasted Cauliflower Soup With Caramelized Onions

["500 grams cauliflower", "few tablespoons olive oil", "1 onion", "0.5 liters vegetable stock", "1 tablespoon salt", "1 pinch pepper", "Handful friend onions to top", "Handful fresh herbs (chives, parsley) to top", "1 tablespoon vegan cream"]

["Preheat the oven to 200\u00b0C. Apply baking sheet to your baking pan.", "Peel and slice your onion. Apply a spoon of oil into a pan and heat it up. When heated, toss in the onions, sprinkle with a pinch of salt and roast lightly for a couple of minutes, stirring it occasionally. Take care that the onion doesn't turn brown too quickly. When it becomes translucent and slightly brown-ish, lower the heat to a minimum and continue to roast slowly for about 20 minutes, until the onion turns a nice caramelized brown, then remove from heat. Set aside a spoon of onions for decoration.", "Give the cauliflower a wash, dry well and separate into florets. Place the florets in a bowl, sprinkle with olive oil, salt and pepper and mix well, then spread the cauliflower over the baking pan and place in oven. Bake for about 20 minutes and stir occasionally, until all the florets are tender and a nice golden brown color.", "Place the caramelized onion and the baked cauliflower into a pot, pour over with vegetable stock and bring to boil. Then simmer for a minute or two, to combine the ingredients. Remove from heat and blend into a smooth soup.", "Place into bowls and decorate with the remaining caramelized onions. Serve with a good sourdough bread."]

food52.com/recipes/65226-roasted-cauliflower-soup-with-caramelized-onions

0Gathered

["olive oil", "onion", "salt", "pepper", "Handful friend onions", "Handful fresh herbs", "vegan cream"]

Mid-Century Avocado Toast

["1 tablespoon Dijon mustard", "1/2 tablespoon mayonnaise", "1 tablespoon softened butter", "1 tablespoon finely grated parmesan", "12 slices of tiny bread. Use party rye, or your preferred bread (I like sourdough) cut to small size (thinness not required)", "2 avocados", "1/3 lemon", "salt and pepper to taste"]

["Mix softened butter, mayonnaise, mustard and finely grated parmesan", "Spread mixture in a thin layer on bread slices", "Toast--takes about 6 minutes in a toaster oven", "Cube avocado and mix with a lemon juice. For perfectly ripe avocados I like just a bit of lemon juice with salt and pepper. Younger or older avocados can be improved with more lemon or lime juice and/or some pressed garlic.", "Let toast cool slightly, flip so that parmesan side is on the bottom, and top with avocado mixture.", "Serve--feel free to add other toppings: some of my more common choices include sprouts, sour cream, tomatoes, salsa, pesto, feta, olive oil, or pomegranate seeds."]

food52.com/recipes/40079-mid-century-avocado-toast

0Gathered

["mustard", "mayonnaise", "butter", "parmesan", "bread", "avocados", "lemon", "salt"]

Almond And Fig Daisies

["12 dry figs", "60 whole blanched almonds"]

["Normally figs come a bit crinckled. So flatten them out using your fingers, gently pressing the fig so it becomes round and flat. Cut the stem off.", "With a small serrated knife make a cut along the side as deep as half an almond.", "Cut the almonds in half so that out of 1 you have 2 halves petal shaped.", "Pre-heat the oven to 325 degress F.", "Line a baking tray with parchment paper.", "Make the daisies by inserting half an almond in the cut - each fig takes more or less 10 halves (5 almonds per fig).", "When the fig daisy is finished, gently push the almond petals in so half is inside the fig and half outside.", "Put the fig and almond daisies on the tray and bake in the oven for 10 minutes or until the almonds are golden brown (they will become crunchy after cooling) and the figs lightly brown.", "Allow to cool completely before warpping."]

food52.com/recipes/2151-almond-and-fig-daisies

0Gathered

["figs", "almonds"]

Lovely Lasagna Rolls Filled With Spinach And Goat And Ricotta Cheese Bechamel

["6 ounces ricotta cheese, drained (see note below)", "2 bunches of spinach, washed", "4 ounces soft goat cheese", "4 ounces parmesan cheese, grated, divided", "4 slices proscuitto, diced", "2 tablespoons toasted pine nuts", "2 tablespoons unsalted butter", "3 tablespoons flour", "1 cup half and half, or milk", "1/4 teaspoon ground nutmeg", "1 teaspoon kosher salt", "1/8 teaspoon ground pepper (I use a mixture of black and white pepper)", "6 large lasagna noodles with ruffled edges for 6 rolls", "2 tablespoons olive oil", "1 pound spicy Italian pork sausage, uncooked, casings removed", "1 large onion, diced", "1/2 red pepper, small diced", "4 garlic cloves, minced", "2 tablespoons fresh oregano leaves, minced", "1/2 cup white wine", "2 tablespoons fresh basil, chopped", "1 tablespoon pesto (store-bought is fine for this recipe)", "2 28-ounce cans of tomatoes, diced, plus the juices from one can", "1 tablespoon tomato paste", "6 artichoke bottoms, optional (canned artichoke bottoms are fine here)"]

["Drain the ricotta cheese for at least an hour before using. The cheese should be dry and cakey before using. To do this, line a colander with a damp piece of cheesecloth and place the ricotta cheese on it. You can also gently squeeze the ricotta between paper towels if it's still wet after an hour.", "Blanch the spinach for 3 minutes in boiling salted water. Remove and drain. When cool enough to handle, press and squeeze as much moisture out as you can. Roll in a towel and squeeze the last bit of moisture out. Remove from towel and chop. Set aside.", "Combine the cheeses together using only 2 ounces of the parmesan cheese, reserving the rest for later. Fold in the proscuitto and pine nuts. Set aside while you make the bechamel base. I do a slightly browned butter bechamel for this filling. Melt the butter in a small pot over medium heat and wait until it's a soft golden brown before adding the flour. Whisk the flour in and cook for about 10 minutes. Remove from the heat and gradually add the half and half, constantly whisking the mixture. Once the mixture is completely smooth, place the pot back on the heat and cook until the mixture is thickened, about 10 minutes. Remove from the heat again and fold in the cheese mixture. Add the nutmeg, salt and pepper to taste. Set aside.", "Preheat the oven to 400F. Set a large pot of salted water to boil. Cook the lasagna according to the instructions on the box, cooking until it is just al dente. Run under cool water and aside until cool enough to handle while you make the tomato sauce.", "Heat the olive oil in a large saute pan and cook the sausage and saute until crumbly and cooked through. Remove with a slotted spoon and set aside.", "Add olive oil to the pan if necessary and saute the onion and pepper. Once they begin to soften (about 15 minutes), add the garlic and oregano. Cook 1 minute.", "Add the wine and cook until almost completely absorbed. Add the basil, sausage, pesto, tomatoes and juices from one can, and tomato paste. Cook until thickened, about 20 minutes while you make the lasagna rolls.", "To make the lasagna rolls, lay out each noodle individually on a work space. Spoon 2-3 tablespoons of cheese filling onto the noodle and smooth out along the noodle. Starting at one end, roll each noodle up.", "When the sauce is ready, spoon some sauce onto the bottom of a 8\" X 8\" baking pan. Make sure the bottom is completely covered. Place the lasagna rolls in the dish, seam side down. If you use artichoke bottoms, they go down first with the lasagna rolls laying on top. Ladle more sauce around and on top of the lasagna rolls and bake until starting to bubble (about 25 minutes). Sprinkle the rest of the parmesan cheese on top and bake another 5 minutes. Remove from the oven.", "To serve, use a large serving spoon to lift each lasagna roll (and artichoke bottom, if using) onto a plate. Ladle some of the sauce around it. Serve with garlic bread and a fresh green salad and enjoy!"]

food52.com/recipes/2719-lovely-lasagna-rolls-filled-with-spinach-and-goat-and-ricotta-cheese-bechamel

0Gathered

["ricotta cheese", "goat cheese", "parmesan cheese", "nuts", "unsalted butter", "flour", "milk", "ground nutmeg", "kosher salt", "ground pepper", "lasagna noodles", "olive oil", "Italian pork sausage", "onion", "red pepper", "garlic", "oregano", "white wine", "fresh basil", "pesto", "tomatoes", "tomato paste", "bottoms"]

The Easiest No Bake Sticky Date Slices You'Ll Ever Make.

["250 grams Butter, unsalted", "150 grams Brown sugar", "1 Egg, whisked loosly", "500 grams Dates (fresh), chopped roughly", "25 pieces Digestive biscuits, broken up", "50 grams Walnuts, chopped (almonds work well too)", "1 shot Caramel syrup", "desiccated coconut"]

["Use a wok or a big frying pan, so eventually all ingredients will fit in. Start by melting the butter over medium/high heat, and after it's melted add in the sugar and stir untill combined, then add in the egg and keep stirring vigorously for 2 minutes.\r\nAdd all the dates to the pan and stir for another 2 minutes, then turn off the heat and add the cookie bits/ walnuts and syrup. Combine.", "Grease a 23cm round cake tin (or anything similar size that you have available), add the mixture and press in with a spoons round side. Put in the fridge to chill and set, then sprinkle with desiccated coconut and slice."]

food52.com/recipes/78463-the-easiest-no-bake-sticky-date-slices-you-ll-ever-make

0Gathered

["Butter", "Brown sugar", "Egg", "Dates", "Digestive biscuits", "Walnuts", "shot Caramel syrup", "coconut"]

Israeli Couscous Salad

["1 cup Israeli couscous", "1/2 cup chickpeas", "1/2 cup frozen shelled edamame", "1/2 cup cherry tomatoes, halved", "1/2 cup carrot, peeled and sliced into thin discs", "1/3 small red bell pepper, sliced & halved", "1/8 red onion, sliced into thin circles", "4 ounces feta, cut into small cubes or crumbled", "5 tablespoons cilantro leaves, 4 tablespoons chopped and 1 tablespoon for garnish", "6 tablespoons olive oil", "3 tablespoons sherry vinegar", "1/2 teaspoon honey", "salt & pepper"]

["Set 8 cups of water to boil in a pot. In a separate saucepan with lid, pour couscous in. When the water is boiling in the pot, ladle out 1 and 1/4 cup of water from the pot and pour over the couscous in the saucepan (continue boiling water in pot).", "Bring couscous to a simmer at low setting on stove and cover for 10-12 minutes until cooked. Drain couscous and transfer to a bowl. Put in the fridge to cool off.", "While couscous is simmering add in the edamame to the rest of the boiling water in the pot and boil for 4 minutes. Drain and place in cold water to stop from cooking further. Drain when cool.", "While the couscous and the edamame are cooking, prep veggies: cut cherry tomatoes, peel and slice carrot, slice and cut red bell pepper and slice onion. Cube or crumble feta. Chop 4 tablespoons of cilantro leaves and leave 1 tablespoon for garnishing.", "Make dressing by whisking together sherry vinegar, honey, salt and pepper. Transfer this mixture to the salad dressing shaker, add olive oil and shake really well for 15 seconds.", "In a bowl, combine and gently mix Israeli couscous, chickpeas, edamame, veggies (reserve some onion for garnish), feta, chopped cilantro, dressing (may have some left that you can use another day), salt and pepper to taste. Plate with garnish of onions and cilantro leaves."]

food52.com/recipes/28654-israeli-couscous-salad

0Gathered

["couscous", "chickpeas", "edamame", "cherry tomatoes", "carrot", "red bell pepper", "red onion", "feta", "cilantro", "olive oil", "sherry vinegar", "honey", "salt"]

Spinach Burgers

["Ingredients for the spinach mixture", "500 grams spinach", "1 pinch salt", "125 grams white or olive bread, stale", "500 milliliters broth or water", "Ingredients for the meatballs", "spinach mixture", "50 pine nuts, lightly toasted", "500 grams ground lamb, beef or veal, or a mixture", "1 large onion, finely chopped or grated", "1-2 garlic cloves, minced or grated", "1 egg or 2 egg yolks", "4 tablespoons matzo meal or dry breadcrumbs", "1/2 teaspoon salt", "1/2 teaspoon freshly ground black pepper", "1/2 teaspoon cinnamon", "1/2 teaspoon cumin", "1/2 teaspoon cayenne pepper"]

["Clean, wash and rinse the spinach several times and put in a small pan with the water that clings to the leaves. Add salt and cook for about ten minutes, making sure that the spinach doesn't stick to the bottom of the pan. Squeeze the excess water from the spinach and chop finely.", "Meanwhile, soak the bread in a large bowl with a little broth or water, allow it to absorb the liquid and then squeeze to remove the excess liquid.", "Add the spinach and the remaining ingredients to the bowl with the bread and knead to a soft paste. Form the mixture into hamburgers with a diameter as large or small as you wish but no more than 3/4 inch thick.", "Cook as you prefer and serve on a toasted bun with thinly sliced sauteed mushrooms, a tomato and onion compote or as you prefer."]

food52.com/recipes/29217-spinach-burgers

0Gathered

["Ingredients", "spinach", "salt", "white", "Ingredients", "nuts", "onion", "garlic", "egg", "matzo meal", "salt", "freshly ground black pepper", "cinnamon", "cumin", "cayenne pepper"]

Beet And Parsley Salad With Welsh Rarebit Croutons

["16 baguette slices (from about half of a medium baguette)", "1/2 cup sour cream", "2 large egg yolks", "2 tablespoons Dijon mustard", "1/8 teaspoon cayenne", "1/4 teaspoon Worcestershire", "1/2 cup coarsely grated sharp cheddar", "1 cup parsley leaves", "2 cups beet greens", "4 cups sliced radicchio (from 1 medium head)", "3 small red beets, peeled, and very thinly sliced (about 1 cup)", "2 tablespoons olive oil", "2 teaspoons white-wine vinegar"]

["Preheat broiler with a rack set in highest position. Line a large rimmed baking sheet with foil. Stir together sour cream, egg yolks, 1 tablespoon mustard, cayenne, Worcestershire and cheese.", "Spoon cheese mixture onto baguette slices. Arrange bread slices on prepared baking sheet. Toss together parsley, salad leaves and beets in a large bowl.", "Broil toasts 2 to 3 minutes or until charred in spots. Whisk together oil and vinegar with remaining mustard. Divide salad among plates; serve warm toasts on salad and drizzle with dressing."]

food52.com/recipes/25245-beet-and-parsley-salad-with-welsh-rarebit-croutons

0Gathered

["baguette", "sour cream", "egg yolks", "mustard", "cayenne", "Worcestershire", "cheddar", "parsley", "beet greens", "radicchio", "red beets", "olive oil", "white-wine vinegar"]

Sunflower & Pumpkin Seed Basil Pesto

["4-6 ounces basil, leaves only", "4 medium cloves, garlic", "Handful roasted sunflower seeds, unsalted", "Handful roasted pumpkin seeds", "3/4 cup grated parmesan", "4-5 tablespoons olive oil"]

["Start chopping a handful of basil with the garlic. I prefer to use my chef's knife but some prefer to use a mezzaluna for this task. When the basil and the garlic are coarsely chopped add in another bunch of basil as well as the sunflower and pumpkin seeds. Continue chopping, until all ingredients are finely incorporated.", "Transfer basil mixture to a small bowl and drizzle 4-5 Tbsp. of olive oil over the top. Mix lightly before using."]

food52.com/recipes/9187-sunflower-pumpkin-seed-basil-pesto

0Gathered

["basil", "garlic", "Handful", "Handful", "parmesan", "olive oil"]

Chicken "Shawarma" Kebabs

["1 pound chicken, beef or lamb - cut into 1 1/2 inch cubes (kebab size)", "1 cup buttermilk", "2 tablespoons lemon juice", "4 cloves of garlic, minced", "1 tablespoon onion, finely minced", "1/2 teaspoon hot sauce", "1 tablespoon vinegar (I used cider vinegar)", "1/2 teaspoon freshly ground black pepper", "1/2 teaspoon red pepper flakes", "1/2 teaspoon ground sumac", "1/2 teaspoon kosher salt", "1 bunch of scallions, cut into 1 1/2 in pieces"]

["Combine all marinade ingredients (everything but the chicken, beef or lamb). Add meat and marinate overnight.", "Soak wooden skewers in water for 20 minutes. String meat on skewers, alternating with scallion pieces.", "Heat grill to medium. Spray grill with olive oil or grill spray. When hot, place skewers of meat on grill. Grill 3-4 minutes on each side, until done (A little more for chicken, a little less for beef or lamb - you decide)."]

food52.com/recipes/21898-chicken-shawarma-kebabs

0Gathered

["chicken", "buttermilk", "lemon juice", "garlic", "onion", "hot sauce", "vinegar", "freshly ground black pepper", "red pepper", "ground sumac", "kosher salt", "scallions"]

Chamomile Meditation Tea

["8 ounces water per person", "2 teaspoons heaping, of chamomile flours", "mild flavored honey to taste"]

["Bring the water to a boil. Turn it off and let it rest for 1 minute. Pour the water over the chamomile and steep it for 4 minutes. Any longer and I find it gets bitter for my taste. Pout into cups and sweeten with honey to taste. Serve and sleep tight."]

food52.com/recipes/4925-chamomile-meditation-tea

0Gathered

["water", "honey"]

Pesto Stuffed Chicken Parmesan

["Chicken Breasts", "4 boneless skinless chicken breasts", "3/4 cup mozzerella cheese", "1/4 cup prepared pesto", "2 cups white rice flour - season with 2 tsp of both salt and pepper", "3/4 cup grated parmesan cheese", "3/4 cup coarse cornmeal", "3/4 cup gluten-free panko breadcrumbs (Ians brand is good)", "4 eggs", "olive oil", "Tomato Sauce", "1 tablespoon olive oil", "1/2 cup finely chopped sweet onion", "3 cloves of garlic", "1 small 6 oz can of tomato paste", "1 28 oz can of crushed tomatoes", "2 15 oz cans diced tomatoes (drain the excess water but reserve to thin out sauce)", "1 tablespoon agave nectar", "1 teaspoon salt", "1/2 teaspoon black pepper", "1 teaspoon dried basil", "1 teaspoon dried oregano", "1/2 teaspoon garlic powder", "1/2 teaspoon red pepper flakes (optional)"]

["To start, begin creating the sauce. Add the olive oil and onion to the pan and saute until onion is translucent. Add the garlic cooking for about 1 min before adding the remaining ingredients. Be careful not to burn the garlic in this step. Once the garlic has cooked about a min add the remaining sauce ingredients and stir. Turn the heat to low and let simmer while you begin preparing the chicken breasts. If the sauce is too thick at water until it reaches the desired consistency.", "Preheat oven to 400 and prepare a 9x13 baking dish by lightly spraying with olive oil.", "Take each chicken breast and create a pocket by cutting into the center of the side of the breast being careful not to cut all the way through. Stuff each breast with 2 tbsp mozzerella cheese and 1 tbsp of pesto.", "Put the seasoned rice flour in a shallow bowl and in another shallow bowl crack the eggs and whisk lightly to break up eggs and create the egg wash. Then in a third bowl combine 1/2 cup of the parmesan cheese, the cornmeal and the gluten free panko.", "Take the first chicken breast and coat in the seasoned flour, shaking off any excess. Then dip the chicken breast in the egg wash and then in the breadcrumb mixture covering it well. Place on a plate and then repeat with the remaining 3 breasts.", "Spread the sauce in the bottom of the 9x13 pan. This should cover the bottom but you do not want the chicken to be completely submerged so if there is too much sauce you can just reserve it for later use. Add the chicken breasts and then top with the remaining 1/4 of mozzerella and 1/4 cup of parmesan cheese ( about 1 tbsp each type of cheese over each breast).", "Bake 10-15 minutes until cheese has browned and chicken has reached internal temp of 165. If the chicken has not reached 165 but cheese is browned, cover with aluminum foil for the remainder of the cooking process."]

food52.com/recipes/26677-pesto-stuffed-chicken-parmesan

0Gathered

["Chicken Breasts", "chicken breasts", "mozzerella cheese", "pesto", "white rice", "parmesan cheese", "coarse cornmeal", "breadcrumbs", "eggs", "olive oil", "Tomato Sauce", "olive oil", "sweet onion", "garlic", "tomato", "tomatoes", "tomatoes", "nectar", "salt", "black pepper", "basil", "oregano", "garlic", "red pepper"]

Adult Mini Meatball Noodle Soup

["4 tablespoons unsalted butter", "4 tablespoons olive oil", "2 cloves garlic, minced", "1 small yellow onion, minced", "2 tablespoons tomato paste", "24 ounces can tomato sauce", "1/4 cup red wine", "4 teaspoons kosher salt, plus more", "3 teaspoons sugar", "freshly ground black pepper", "1/4 teaspoon fennel seeds", "3 cups fresh baby spinach"]

["Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add the garlic and onion and cook until soft, 3 to 4 minutes. Add the tomato paste and cook for 2 minutes more. Add the remaining butter, olive oil, tomato puree, 2 teaspoons salt, sugar, pepper, Italian seasoning, fennel seeds, and wine, and simmer until thick, about 5 minutes.", "Meanwhile, make the meatballs. Mix the remaining 2 teaspoons of salt with the ground beef. Use a 1/2 tsp to roll the meat into tiny balls. Place meatballs into sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes."]

food52.com/recipes/73894-adult-mini-meatball-noodle-soup

0Gathered

["unsalted butter", "olive oil", "garlic", "yellow onion", "tomato paste", "tomato sauce", "red wine", "kosher salt", "sugar", "freshly ground black pepper", "fennel seeds", "fresh baby spinach"]

Avocado- Raspberry- Ice Cream

["4 medium to large Avocados", "1 tablespoon Lime juice ( fresh squeezed)", "1/2 cup Half and Half", "1 and 1/2 cups Heavy whipped cream ( stiff)", "3/4 cup sugar ( or sub - honey , maple syrup, agave)", "1 cup Rasberries ( Blackberries and/or Strawberries - optional)", "4 sprigs Mint leaves"]

["Mash avocados and add lime juice in a glass or ceramic container", "Using a blender or Cuisinart - blend together the Half and Half and Sugar- add in the Heavy Cream then the Avocado- Lime mash- Blend till smooth and thick-\r\npour into a glass or ceramic bowl", "Hand separate the \"drupelets\" ( the individual juicy little spheres that make up the individual berry) and incorporate them by hand into the mixture - (holding back 4-5 raspberries for garnishing) and refrigerate till mixture is cold-", "Transfer to a freezer safe container and allow to freeze till ready for use or in app 1 hr remove and re-blend - returning to freezer ( this will change the consistency toward gelato vs ice cream-", "When ready to serve remove and let stand for 5 min for ease in creating the perfect scoop. Garnish your serving vessel with mint leaves then place a generous scoop on top and finish with \"druplets\" and whole Raspberries aux complet ! Bon Appetite !"]

food52.com/recipes/29628-avocado-raspberry-ice-cream

0Gathered

["Avocados", "Lime juice", "cream", "sugar", "Rasberries", "leaves"]

Cream Of Garlic Soup

["10 large cloves garlic, peeled and coarsely chopped", "2 liters large yellow onions, chopped", "5 tablespoons extra virgin olive oil", "6 tablespoons all-purpose flous", "2 1/2 quarts hot (whole) milk", "4 large all-purpose potatoes, peeled and diced", "2 fresh sage leaves", "1 dried bay leaf", "Sea salt and freshly ground white pepper, to taste", "6 large egg yolks", "1 1/3 cups heavy cream, preferably NOT ultrapasteurized", "2 heads roasted garlic, peeled and separated into cloves", "Home made Croutons"]

["Cook garlic and onions in the olive oil in a large covered pan. Let the garlic gently sweat until it is soft, and make sure that it does not brown.", "Sprinkle the flour over the garlic and onions and continue stirring for 3 minutes until the vegetables appear to be a thick smooth paste. Whisk in the hot milk, add sage, bay leaf, and seasoning, then bring to the boil. Immediately reduce the heat to a mere simmer and cook, covered, for 15 minutes. Stir occasionally.", "Strain the soup base through a sieve. Pick out the herb leaves, then push through all the vegetable matter. (The soup can be prepared ahead to this point.)", "Beat the egg yolks and cream together. (Reheat soup base if necessary.) Slowly add 3 or 4 ladles of hot soup to the eggs, then pour the eggs into the soup. Cook over gentle heat, stirring constantly until it thickens slightly. Do not allow to boil. Adjust the consistency with additional milk if necessary to form soup of light cream consistency. Separate and peel the cloves of roasted garlic and add them to the soup. Make sure they are heated through. Adjust seasoning. Serve the soup steaming hot, in mugs or deep bowls, and float a crouton on top. Pass additional croutons in a basket."]

food52.com/recipes/3268-cream-of-garlic-soup

0Gathered

["garlic", "liters", "extra virgin olive oil", "all-purpose", "milk", "potatoes", "sage", "bay leaf", "salt", "egg yolks", "heavy cream", "garlic", "Croutons"]

Squash Risotto - Risotto Con Zucca

["2 cups Carnaroli fine rice (not parboiled)", "1 1/2 pounds squash, peeled and cleaned", "4 tablespoons butter", "5 cups vegetable broth", "1/2 cup Viognier wine (dry white wine)", "3 shallots very finely chopped", "3 sprigs fresh lemon thyme", "1 sprig rosemary", "1/2 cup Parmesan cheese grated", "2 tablespoons pistacchios, skin removed finely chopped", "1 tablespoon Extra Virgin Olive Oil", "White pepper", "Sechuan Pepper", "salt"]

["Pre-heat the oven to 325\u00b0F with rack in the middle.", "For the squash: Peal and clean the squash and cut in small cubes. Put in a bowl, wash and drain, add the olive oil, some salt and freshly grated white pepper, the fresh rosemary and fresh thyme. Put in aluminium foil and close the aluminium over the squash and bake in the oven for about 45 to 50 minutes or until cooked.", "Take1/2 of the squash out, remove all the herbs and blend with 1/4 cup vegetable stock from the 5 cups for the risotto to get a very smooth puree. Season well with salt and freshly grated Sechuan pepper to give it a lemony taste.", "Put up the temperature of the oven to 350\u00b0F. The remainder squash, remove the top part of the aluminium foil and leave in the oven to brown for another 20 minutes.", "Peel and chop very finely the onion.", "Put the vegetable broth in a pan and keep it over low heat so it is always hot.", "In a pan melt 2 tablespoons of butter over medium heat, add the onion and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent. Add the white wine and let the alcohol evaporate completely.", "Add enough broth to just cover the rice, lower the heat to medium-low and allow to cook uncovered until it's almost dry. Add another ladle of broth and stir. Allow to simmer gently until it's almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto.", "After 15 minutes, remove from the heat, add 1/2 cup of roasted squash puree, the Parmesan, the remaining 2 tablespoons of butter, stir vigorously with a wooden spoon. Check the seasoning.", "Add the pieces of roast squash, stiring gently so they don't break up, cover and let rest for 2 minutes before serving."]

food52.com/recipes/1869-squash-risotto-risotto-con-zucca

0Gathered

["Carnaroli fine rice", "butter", "vegetable broth", "wine", "shallots", "lemon thyme", "rosemary", "Parmesan cheese", "pistacchios", "Olive Oil", "White pepper", "Pepper", "salt"]

Essie'S Fried Chicken

["1 whole chicken, cut up with skin on", "1 cup all purpose flour", "1 tablespoon ground black pepper", "1 tablespoon sea salt", "1 tablespoon paprika", "1 teaspoon cayenne pepper", "1/2 teaspoon Cinnamon", "2-3 splashes Season All", "2-3 cups Canola oil"]

["Cut up chicken and trim of all visible fat, wash and pat dry", "Shake Season All all over and place in zip lock bag and leep in fridge for 1-24 hours. (I don't believe in soaking ion buttermilk. I believe this may have been necessary many years ago, but fresh, natrually raised, free range chicken doesn't need the flavor adjustment that may have been needed 50 yeasr ago).", "Remove chicken from fridge and bring to room temperature.", "Place flour and other spices in a double layer brown paper bag. Shake. (you can easily use two/three plastic bags if you don't have paper).", "In a large cast iron pan or dutch oven, bring 2\" of oil to 375 degrees. Do not use too much oil. This recipe is for pan fried, not deep fried, chicken. Deep fried is a whole other flock of birds. Temperature control here is really important. Keep oil as close to 375 for the whole cooking period as possible.", "Add 3 pieces of chicken at a time to bag, seal and give a few good shakes. The remove, shake off extra and place on a plate. Chicken should have a full dusting of flour. IMPORTANT NOTE - ONLY DUST AS MANY PIECES AS YOU CAN FRY AT ONCE. YOU DON'T WANT TO FLOUR THE CHICKEN FOR MORE THAN A MINUTE BEFORE YOU ADD TO OIL. OTHERWISE, IT GETS GUMMY.", "Once all 8-10 pieces are dusted, add one at a time to pan. ( a large cast iron pan should be able to hold an entire 3-4 pound cut up chicken. The oil should be shimmering before you place the chicken in and it should loudly sizzle, but not go crazy, when you add the chicken. Temperature will drop a little, so make sure the heat is on high.", "Cook on one side 30 seconds to 1 minutes and then turn and cook for another 30 seconds to 1 minute. By now, temperature should be back up to 375. Cover and turn down heat to medium high and cook for 6 minutes. Then turn all pieces, re-cover and cook for 6 more minutes. Other than these turns, don't mess with the chicken. It's frying and doesn't like to be messed with. Watch, listen, do other things but don't keep poking the chicken.", "Remove cover and turn up heat. Cook for 2-3 minutes per side until nice and golden brown. Juices should run clear if pierced.", "Remove to cooking rack. Resiste for as long as you can and then descend on this delicious feast.", "Serve with homemade buttermilk biscuits (a use for it has been found afterall) and a side salad."]

food52.com/recipes/12615-essie-s-fried-chicken

0Gathered

["chicken", "flour", "ground black pepper", "salt", "paprika", "cayenne pepper", "Cinnamon", "Season", "Canola oil"]

Lucky Pickle (Leek And Watermelon Radish)

["1 big fat leek (white part only)*", "1 or 2 watermelon radishes, about 1/2 pound in total weight", "1 good sized jalapeno pepper (a fatty)", "5 peeled garlic cloves (slightly crushed)", "Just a few whole szechuan pepper corns; I would suggest 8 as that is a lucky number in China.", "1 teaspoon Sugar, brown or white", "White vinegar"]

["Using a tool like a mandolin or else a very sharp knife, thinly slice your watermelon radish", "Slice the white parts of the leek somewhat thicker, reserving the green tops for something else*", "Slice the jalapeno pepper", "Mix the sugar and vinegar together", "In a GLASS container that you can tightly seal layer the radish and leek slices along with the jalapeno", "Add in the garlic and pepper corns and cover with vinegar. Seal the container and refrigerate until ready to use. Give it a shake or two now and then.", "*I like to save the leek tops to use for a bouquet garnie for stock. I picked this up from Thomas Keller. Fill the tops with parsley, bay leaves and so on and tight all up with kitchen string. We are multi-tasking that leek."]

food52.com/recipes/20338-lucky-pickle-leek-and-watermelon-radish

0Gathered

["only", "watermelon radishes", "pepper", "garlic", "szechuan pepper", "Sugar", "White vinegar"]

Healthy Oat Muffins With Chocolate And Blackberries

["2 large eggs", "1/2 cup coconut oil", "5.3 ounces vanilla 0% fat greek yogurt (1 serving pack)", "1 teaspoon flax seed oil", "1 teaspoon apple cider vinegar", "1 cup whole wheat flour", "2/3 cup light brown sugar", "1/4 cup hemp protein powder", "1/4 cup cocoa powder", "1/3 cup rolled oats", "1/4 cup dried coconut flakes", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon ground cinnamon", "1/4 teaspoon ground cloves", "1 cup unsweetened almond milk", "1/3 cup chopped dark chocolate", "6 blackberries chopped in half"]

["Beat together the eggs, yogurt, and coconut oil. Mix in the flax seed oil and apple cider vinegar.", "In a separate bowl, stir together the flour, sugar, hemp powder, cocoa, rolled oats, coconut flakes, baking powder, baking soda, cinnamon, and cloves.", "Gradually combine the dry ingredients with the yogurt-egg mixture. Stir in the almond milk, until batter is smooth. Then, add in the chocolate.", "Scoop the batter into paper-lined cupcake tins. Place a blackberry half on top of each muffin. Bake in oven at 350 F for 15-20 minutes (really about 17), until a toothpick inserted into the center of one of the center muffins comes out clean. Do not over-bake!", "Allow to cool for at least 5 minutes. Serve nice and warm."]

food52.com/recipes/57415-healthy-oat-muffins-with-chocolate-and-blackberries

0Gathered

["eggs", "coconut oil", "oil", "apple cider vinegar", "whole wheat flour", "light brown sugar", "hemp protein powder", "cocoa powder", "rolled oats", "dried coconut flakes", "baking powder", "baking soda", "ground cinnamon", "ground cloves", "unsweetened almond milk", "chocolate", "blackberries"]

Paleo Blackberry Coconut Smoothie

["1 cup Blackberries", "1/2 cup Coconut Milk", "1 teaspoon Coconut Oil", "1 Banana"]

["Put all of the ingredients in a blender and blend until smooth. Serve immediately."]

food52.com/recipes/55118-paleo-blackberry-coconut-smoothie

0Gathered

["Blackberries", "Coconut Milk", "Coconut Oil", "Banana"]

Lentil Salad

["1 cup Lentils (rinsed under cold water)", "1 quart Unsalted chicken/vegetable stock or water", "1/3 cup Smoked pancetta or regular pancetta (cut into cubes)", "2 Small shallots cut into quarters", "2 Cloves of garlic smashed", "1 Carrot", "1 Celery stalk", "1 Bay leaf", "1 Poached egg or egg yolk", "1 tablespoon Extra Virgin Olive oil", "1 tablespoon Rendered fat from pancetta", "1 tablespoon Red Wine vinegar", "2 tablespoons Finely chopped Italian parsley", "Salt and black pepper to taste"]

["Cut the pancetta into lardons or cubes, then place in a cold pan with a drizzle of olive oil. Let the pancetta render out some of the fat and become golden but not too brown. Drain from the fat, and set aside. Reserve a 1 tablespoon of the rendered fat for the dressing", "In a sauce pan, add 1 tbsp on Extra virgin olive oil, and begin to sweat the carrots, celery, shallots, and garlic. Add a pinch of salt and black pepper. After you sweat these, add in the lentils which have been rinsed under cold tap water. Add in 1 bay leaf.", "Add enough stock or water to cover generously. Bring to a rapid boil, and immediately turn down to the lowest simmer on your burner. You want these to cook very gently so that they do not burst. Cook for 20-25 minutes covered. Taste them to make sure they are tender. Drain them from their cooking liquid, and remove the carrots, celery, and bay leave. I like to leave some of the shallots in the dish. Remove the smashed garlic and reserve for the dressing.", "For the dressing, combine 1 tablespoon each Extra Virgin olive oil, rendered pancetta fat along with 1 tablespoon of red wine vinegar. Add the smashed garlic cloves, and whisk together. Add salt and pepper to taste. Spoon the dressing onto the lentils. Ideally, as this sits, it becomes better as the flavors marry, but it can be served as is.", "To serve, lay your poached egg gently on top of a bed of the lentils, sprinkle the reserved pancetta that was set aside. Serve with Arugula/rocket tossed in some Extra Virgin olive oil and lemon."]

food52.com/recipes/19512-lentil-salad

0Gathered

["water", "vegetable", "regular pancetta", "shallots", "garlic smashed", "Carrot", "Celery", "Bay leaf", "egg", "Olive oil", "pancetta", "Red Wine vinegar", "Italian parsley", "Salt"]

Quick + Easy Homemade Pickles

["2 - 21/2 cups bottled or filtered water (for a jar that holds 41/2 cups liquid, or a little over 1 quart)", "2 tablespoons coarse salt", "7 small-medium cucumbers (or however many fit in your jar)", "1 carrot (optional)", "4-8 cloves garlic (based on preference)", "2 2 bay leaves", "1/2 teaspoons whole mustard seeds", "1/2 teaspoons whole allspice berries", "1/4 teaspoons whole cloves", "1/4 teaspoons whole sumac"]

["In a small pot heat 1/2 cup of the water with the salt and stir until the salt dissolves. Add the remaining water.", "Pack the cucumbers vertically into the jar, making sure they're tightly-packed. Add the garlic, bay leaves, mustard seeds, allspice berries, cloves, and sumac. Pour the salt water brine over so it comes to the top of the jar; the cucumbers should be fully submerged.", "Cover the jar and store in a cool, dark place (do not refrigerate). After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they'll become. Once the pickles are to your liking, refrigerate them."]

food52.com/recipes/12938-quick-easy-homemade-pickles

0Gathered

["water", "coarse salt", "cucumbers", "carrot", "garlic", "bay leaves", "whole mustard seeds", "whole allspice berries", "\u00bc", "\u00bc"]

Bavarian Cream With Rhubarb Sauce

["The Rhubarb Sauce", "2 cups chopped rhubarb (cut into 1/2 inch dice - about 5 or 6 slender stalks)", "1 cup sugar, divided", "1 pinch cinnamon", "1/2 teaspoon vanilla", "The Bavarian Cream", "2 egg yolks", "1/3 cup sugar", "1 tiny pinch of salt", "1 cup whole milk", "2 tablespoons cold water", "1 tablespoon unflavored gelatin", "1/2 teaspoon vanilla extract", "1 cup whipping cream", "12 toasted almonds"]

["PLEASE NOTE: Start this the day or night before you want to serve, as the rhubarb must sit for at least 8 hours.", "Mix the chopped rhubarb with 1/2 cup sugar. Cover and let sit at room temperature for at least 8 hours, or overnight. After 12 hours, put in the refrigerator if you don't plan to use right away. It will hold for 2 days.", "When ready to prepare the compote, stir the cinnamon into the remaining sugar.", "Into a small heavy saucepan, pour the liquid that has accumulated in the bowl with the rhubarb. Turn the heat on and add the sugar and cinnamon mixture. Stir well and cook for a few minutes, until the sugar is mostly dissolved.", "Add the rhubarb and stir well, cooking over medium heat for about three minutes. Then add the vanilla.", "Turn the heat off and cover. After a few minutes, taste and add more sugar if you want the compote to be sweeter.", "N.B. Macerating the rhubarb allows it to retain a firmer texture when cooked, preventing it from becoming slimy.", "Whisk together the sugar, egg yolks, salt and cinnamon", "In the top of a double boiler (over simmering water that does not touch the upper portion), scald the milk. Pour a tiny stream of the hot milk into the egg mixture, whisking constantly as you do. Whisk well to incorporate and then add all but 1/4 cup of the rest of the milk, very slowly, whisking continuously. Strain the mixture back into the top of the double boiler.", "Dissolve the gelatin in the cold water, stirring gently a few times. Pour the 1/4 cup of scalded milk over it and stir well until any lumps of gelatin disappear.", "Cook the egg and milk custard for a few minutes over gently simmering water, stirring all the while, until it starts to thicken.", "Add the vanilla and the gelatin mixture and whisk well to combine. Put in the refrigerator to cool, but set a timer for 15 minute intervals to check it. You should remove it when it is just cool, but not set. (If it does set, don't panic. Just beat it well with an electric mixer at a high speed to smooth out the lumps.)", "Beat the whipping cream until it is neither stiff nor loose, and fold it gently into the cooled custard.", "Divide the compote equally between the bowls in which you plan to serve the dessert. Then cover with the Bavarian cream. Chop the toasted almonds and garnish with them, if desired. If nut allergies are a consideration, garnish with a good dollop of Chantilly cream - whipped cream lightly sweetened and with a touch of vanilla.", "Enjoy!! ;o)"]

food52.com/recipes/4319-bavarian-cream-with-rhubarb-sauce

0Gathered

["Rhubarb Sauce", "rhubarb", "sugar", "cinnamon", "vanilla", "Bavarian Cream", "egg yolks", "sugar", "salt", "milk", "cold water", "unflavored gelatin", "vanilla extract", "whipping cream", "almonds"]

Summer Zucchini Lasagna

["Chive-Basil Oil", "4 cloves garlic", "2 large shallots", "4 tablespoons unsalted butter", "1 cup olive oil, divided", "2 teaspoons sugar", "1 splash white wine vinegar", "2 cups basil, fresh", "1 cup chives, fresh", "Deconstructed Lasagna", "2 pounds zucchini, sliced 1/3\" thick", "12 lasagna noodles", "1 cup ricotta (whole or skim)", "basil leaves", "10-12 cherry tomatoes, quartered", "sea salt and fresh ground pepper"]

["Heat a large, sided saute pan over medium heat. Add the four tablespoons of butter and slowly heat up, stirring occasionally, until the butter begins to froth and brown.", "While the butter browns, smash and peel your garlic and slice your shallots into quarters. If you're using really large shallots, cut the quarters in half.", "Once the butter has browned, add quarter cup of the olive oil, the garlic and shallots, turn the heat down to medium low, and cook, stirring frequently, until the garlic and shallots soften and turn brown. Taste the aromatics - they should be soft and not as sharp tasting as when they're raw. This may take 5-10 minutes; do not let it burn.", "Turn the heat down to low. Using a slotted spoon, place the garlic and shallots into a 2 cup glass container or blender. Add a half cup of oil to the container with the basil and chives. Blend (with an immersion blender if you have it or a regular blender) until somewhat smooth. Add the sugar and vinegar, as well as the final quarter cup of oil and blend until almost completely smooth. Set aside.", "Put your zucchini in the pan (that still has the leftover oil from sauteing the shallots and garlic in it), generously salt and pepper, and turn the heat back up to medium. Pan cook for 10-15 minutes or until soft and sweating.", "Add half cup of the chive-basil oil to the pan with the zucchini, crank the heat up to medium high, and cook another 10 minutes or so, until the zucchini begins to brown a little bit.", "While you are cooking the zucchini, heat a pot of salted water until boiling. Cook your lasagna noodles, drain them and then lay them flat.", "Divide the zucchini mixture evenly among the middle third of the lasagna noodles. Top the zucchini with a generous spoonful of ricotta and two basil leaves. Fold/wrap them shut and then drizzle with some of the oil left in the zucchini pan. Sprinkle with some cherry tomatoes, salt and pepper."]

food52.com/recipes/37532-summer-zucchini-lasagna

0Gathered

["Chive-Basil Oil", "garlic", "shallots", "unsalted butter", "olive oil", "sugar", "white wine vinegar", "basil", "chives", "Lasagna", "zucchini", "lasagna noodles", "ricotta", "basil", "tomatoes", "salt"]

Bacon Wrapped Mushrooms

["2 pints mushrooms", "1 pound bacon", "16 ounces Dale's or Moore's marinade"]

["cut bacon in half", "after cleaning wrap each mushrooms with 1/2 piece of bacon, secure with toothpick", "place wrapped mushrooms in a deep bowl/dish, with enough room for liquid.", "poor marinade over mushrooms, Make sure they are covered. you can add water if not enough marinade. cover with foil or wrap if lid not available. Refrigerate several hours", "to cook place on baking sheet (or grill). Bake 375 30 minutes or till bacon is done.", "when done place on paper towels to absorb and bacon grease.", "place on platter and watch them disappear"]

food52.com/recipes/40178-bacon-wrapped-mushrooms

0Gathered

["mushrooms", "bacon", "marinade"]

Ramps With Romesco

["Ramps", "15-20 ramps", "kosher salt", "1 tablespoon Olive oil", "flaky salt", "groudn black pepper", "Romesco sauce", "3 Large Red, Yellow or Orange Peppers", "1/2 cup Roasted Almonds (pref Marcona)", "1 Garlic clove", "1 teaspoon Harissa", "1/4 cup Olive Oil", "1 tablespoon fresh rosemary leaves, chopped", "Salt & Pepper", "1 tablespoon Sherry Vinegar", "2 teaspoons Smoked Paprika or Pimenton"]

["Set a pot up a pot of boiling salted water, clean and trim ramps, cut off the tendrils, making sure to leave the bulb intact. Plunge into boiling water, then remove after a few seconds and set in a bowl of ice water", "Grill or Roast Peppers, I do these in my broiler if I am not spending a lot of time on the grill, and have even stuck them on a skewer and blackened them over the stove burner. You want them to get black and blistered, on all sides. I suppose you could use jarred roasted peppers, if you had too.", "Once the peppers are nice and black, put them in a paper bag, and seal it roll it up so its closed tightly (You could use plastic, I've mad a habit of using paper). This helps the blackened skins steam off the flesh. Let them cool until you can handle them comfortably.", "Peel peppers, remove seeds and membranes and set aside.", "Place almonds, garlic , paprika & rosemary in food processor and pulse till almonds are broken up into bits but not a paste. (if you stick them in freezer for an hour, it will help keep them from clumping), remove from bowl (don't have to lean it though)", "Add peppers, vinegar, & harissa to bowl, blend until it reaches a pesto like consistency, add nut/herb/spice mix back in and while blender is running slowly pour in olive oil, so it emulsifies a bit.", "Taste and season with Salt & Pepper", "Wipe all water off blanched ramps and drizzle with olive oil, place over hot grill (or in grill pan or if you have to under the broiler) till they char. Sprinkle with flaky salt & fresh ground pepper", "Serve ramps in a tangle next to a bowl of Romesco and a pile of bread , grilled , rubbed with garlic and brushed with olive oil"]

food52.com/recipes/4274-ramps-with-romesco

0Gathered

["Ramps", "ramps", "kosher salt", "Olive oil", "salt", "groudn black pepper", "Romesco sauce", "Red", "Garlic", "Olive Oil", "rosemary", "Salt", "Sherry Vinegar", "Paprika"]

Burreakfast Burrito

["2 eggs", "1 handful kale (or green of your choice)", "1/4 can of black beans", "1/2 tomato, sliced", "1 slice of cheese (non-dairy cheddar used here)", "1 tortilla (gluten-free used here)", "2 tablespoons salsa (optional)"]

["Begin by warming your black beans in a small pot over a low heat.", "If your tortilla is refrigerated, like mine are, place in a toaster oven on a low, warming setting - or microwave slightly - just enough so that it's not cold anymore, but not enough to fully crisp it.", "Scramble your eggs together with salt and pepper to taste. Mix in your kale, or dark greens of choice, then pour into a small frying pan over a low heat. Cook through, while frequently stirring, until eggs come together in a scramble/omelette situation.", "Start assembling your burrito as you like! I layered mine: small amount of cheese, black beans, eggs, rest of the cheese, tomato slices.", "Fold the bottom of the tortilla over the filling then roll the sides over. Make your best attempt at a burrito, basically. Good luck to you.", "Enjoy with salsa or ketchup! There's no judgment when it comes to breakfast burritos."]

food52.com/recipes/26173-burreakfast-burrito

0Gathered

["eggs", "handful kale", "black beans", "tomato", "cheese", "tortilla", "salsa"]

Strawberry Shortstack Recipe By Kitchen Crafted

["12 Gluten Free Tortillas, cut into squares or heart shapes the size of a wonton skin", "4 tablespoons Unsalted Butter, melted", "1/2 cup Sugar", "4 tablespoons Love My Chair BLND", "1 pint Strawberries, hulled and quartered", "1 pint Raspberries, gently rinsed", "1 pint Heavy Cream", "1 tablespoon Vanilla Extract", "1/4 cup Confectioner's Sugar", "Fresh Mint (optional)"]

["Heat oven to 425F.", "Brush both sides of the tortilla squares lightly with melted butter.", "Spread the sugar and 2 tablespoon of Love My Chai BLND on a plate and press the squares into the sugar and seasoning blend to coat evenly on both sides.", "Place the tortilla squares on a non-stick or buttered baking sheet.", "Bake for 4 to 5 minutes, or until the tortilla squares turn a golden-brown color. Turn and cook an additional 2 minutes or until evenly brown.", "Remove from the cookie sheet and let cool.", "Place the berries in a bowl and sprinkle any leftover sugar and seasoning blend over the berries, gently toss and place to the side.", "Combine heavy cream, vanilla extract and remaining Love My Chai BLND in a mixing bowl and beat with an electric mixer on high, until soft peaks form. Gradually add confectioners' sugar while beating just until stiff peaks form. Keep refrigerated until ready to use.", "To serve, place a dollop of whip cream on four serving plates.", "Secure one tortilla square to the bottom of the plate.", "Now begin layering; first add a spoonful of berries, then whip cream, then a tortilla, then whip cream, berries, cream.", "Sprinkle the strawberry stack with powdered sugar.", "Garnish with fresh mint. You can also add 1 tablespoon of finely chopped mint to the berry mixture for a more intense mint flavor."]

food52.com/recipes/67888-strawberry-shortstack-recipe-by-kitchen-crafted

0Gathered

["Tortillas", "Unsalted Butter", "Sugar", "My Chair BLND", "Strawberries", "Raspberries", "Heavy Cream", "Vanilla", "Sugar", "Fresh Mint"]

Thai-French Fusion: Red Curry Croquette

["1 1/2 cups quinoa", "2 3/4 cups water", "1 can sliced water chestnuts, drained and roughly choppd", "1 shallot, minced", "1/4 cup Thai basil or mint leaves, loosely packed", "1 tablespoon red curry paste, more or less as you like", "1/4 cup coconut creme, you might need a bit more or a bit less depending on your quinoa", "2 inch piece lemongrass, minced", "1-2 cups oil for frying, peanut works well for this but use what you like best", "salt"]

["Rinse the quinoa well to remove any bitter taste. I prefer to do this in a mesh strainer with a layer of cheese cloth but any method will do.", "In a rice cooker, or on the stove top, cook the quinoa with the water and a dash of salt.", "While the quinoa cooks, mince the lemon grass and shallot, and roughly chop the basil and water chestnuts.", "Once the quinoa is cooked, let it cool until it can be easily handled. It will get stickier as the starches congeal, helping the croquettes to hold their shape.", "Mix in the lemongrass, basil, curry paste, water chestnuts, and shallots. It won't full incorporate until you add the coconut creme, but this helps to minimize the mixing that needs to be done.", "Add the coconut creme, a little at a time, until the mixture comes together and holds its shape. You can test this by scooping out a small amount with a spoon and turning it into your open palm. If it holds the shape of the spoon, it should be good.", "Pour an inch or two of oil into a shallow, wide mouth pan. Heat on medium. Since there's no meat or egg in this dish, the frying is to make a crust not to cook the food to doneness.", "With wet hands, form the quinoa mix into patties. About 1/4 or less of mixture per patty is enough. Gently shape them, don't squish them.", "Fry the croquettes for 2-3 minutes per side. Drain well and serve hot.", "These can be made ahead a day or two. Shape the croquettes and lay them on wax paper in a single layer on a baking tray. Cover with plastic wrap. Before frying, let them warm up a bit on the counter."]

food52.com/recipes/23594-thai-french-fusion-red-curry-croquette

0Gathered

["quinoa", "water", "water chestnuts", "shallot", "basil", "red curry", "coconut creme", "oil", "salt"]

Cookie Dough Mug Muffin (Gluten-Free, Sugar-Free, Vegan)

["1 small banana", "1.5 tablespoons Almond Butter (or your choice of nut butter)", "1 tablespoon Coconut flour", "1 tablespoon Coconut Milk", "1 handful Cacao Nibs", "1/2 teaspoon Vanilla extract", "1/2 teaspoon Baking Powder", "1/4 teaspoon Cinnamon"]

["Combine all ingredients in a small mug", "Microwave for 1:30 minutes for a soft \"cookie dough\" core, add 15 seconds if you wish a more firm muffin.", "Let cool for a few minutes before digging directly into the mug with a spoon"]

food52.com/recipes/24160-cookie-dough-mug-muffin-gluten-free-sugar-free-vegan

0Gathered

["banana", "Almond Butter", "Coconut flour", "Coconut Milk", "handful Cacao Nibs", "Vanilla", "Baking Powder", "Cinnamon"]

Grandma’S Belgian Waffles

["1 packet dry active yeast", "2 cups lukewarm milk", "4 eggs, separated", "1 teaspoon vanilla", "2 1/2 cups flour", "1/2 teaspoon salt", "1 tablespoon sugar, plus more for sprinkling over fruit", "1/2 cup melted butter", "3-4 peaches (or any fruit you like on top of your waffles)", "1 cup heavy cream"]

["Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. In another bowl, mix together the flour, salt, and sugar. Add to liquid ingredients. Stir in melted butter and combine thoroughly.", "Beat the egg whites until stiff. Carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until it's double in bulk.", "Meanwhile slice your peaches and sprinkle with a teaspoon or two of sugar. Stir and let sit at room temperature until mixture gets nice and syrupy.", "Whip the heavy cream until it reaches soft peaks. (Feel free to add a 1/2 teaspoon vanilla and a teaspoon of sugar while you're whipping it.)", "Cook waffles according to your waffle iron's specifications. Top with fruit and whipped cream. Enjoy!"]

food52.com/recipes/23576-grandma-s-belgian-waffles

0Gathered

["active yeast", "milk", "eggs", "vanilla", "flour", "salt", "sugar", "butter", "peaches", "heavy cream"]

My Mother'S Apple Cake

["4 tablespoons butter, unsalted", "1 cup light brown sugar, packed", "2 large Granny Smith - or other firm, tart - apples, peeled, cored, sliced", "1/2 cup raisins", "1 1/2 cups all-purpose flour, sifted", "1/2 teaspoon salt", "3 teaspoons baking powder", "1/3 cup shortening", "1/3 cup sugar", "2 eggs, well-beaten", "1/2 teaspoon pure vanilla extract", "2/3 cup water"]

["Preheat oven to 350 degrees.", "Melt the butter in the baking pan. Add the brown sugar and stir until the sugar is completely dissolved. Set aside to cool.", "Place the apple slices on top of the butter mixture and sprinkle with raisins.", "Sift the flour, salt and baking powder together.", "Cream the shortening with the sugar until light and fluffy. Add the eggs and the vanilla.", "Add the sifted dry ingredients and water alternately and mix until combined. Pour the mixture over the apples.", "Bake for 40 to 50 minutes, until golden brown. Turn out onto a serving plate immediately. Serve warm or at room temperature. Make it even better by adding a scoop of vanilla bean ice cream."]

food52.com/recipes/788-my-mother-s-apple-cake

0Gathered

["butter", "light brown sugar", "apples", "raisins", "flour", "salt", "baking powder", "shortening", "sugar", "eggs", "vanilla", "water"]

Nutty Chocolate Cookie

["150 gram unslated butter", "15 gram ground rice", "220 gram plain flour", "1/4 teaspoon salt", "20 gram icing sugar", "1 egg, lightly beaten", "1 handful cranberries", "2 teaspoons sumac", "1 handful pecan nuts", "1 handful almonds", "80 gram pure chocolate"]

["Chop 40 gram of the chocolate coarsely, about chocolate chip size and shred the other half finely. You can replace the finely shred chocolate for cacao powder if you wish.", "Mix together the butter, the flour, the icing sugar, ground rice, sumac, the fine chocolate and the salt in a kitchen machine shortly. Add the cranberries plus the coarse chocolate and mix with a spoon, it should still be a crumbly mixture.", "Transfer to a bowl or a clean work top and work the mixture with your hands into a log of about 4 cm diameter. Cover with cling film and cool in the fridge for minimum one hour.", "Chop the nuts finely, but not completely into dust, a few chunks can remain.", "Brush your dough with the beaten egg and roll all the sides firmly through the nuts. Wrap it back in the cling film and place it for another 30 minutes in the fridge.", "Preheat the oven to 150C/300F and cut the log into slices of 5mm- 1 cm thick. Line a baking tray with baking parchment and place the cookies 2 cm from each other on the tray. Bake for about 20 minutes, they don't have to color too much. Take from the oven and let them cool down."]

food52.com/recipes/1213-nutty-chocolate-cookie

0Gathered

["butter", "ground rice", "gram plain", "salt", "gram icing sugar", "egg", "handful cranberries", "sumac", "handful pecan nuts", "handful almonds", "chocolate"]