APPLE CHEDDAR BREAD
prep time: 5 MINUTES
cook time: 45 MINUTES
total time: 50 MINUTES
yield: 1 LOAF 1
If you are a fan of fresh breads, you will love this Apple Cheddar Bread recipe which is an artful combination of both sweet and savory apple goodness.
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
8 Tbsp. butter, room temperature
¼ cup light brown sugar
2 large eggs, room temperature & fork beaten
2 cups apples (any favorite), unpeeled & finely shredded
1 cup cheddar cheese, shredded
2–3 Tbsp. minced sage, to taste
Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.)
In a separate bowl, stir together the flour, baking powder and salt. Set aside.
Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan.
Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing.
Warm Tuscan Kale Salad with Garlic Chips Oranges and Pecans
1 large bunch of Tuscan kale feel free to sub out regular Kale if you cannot find Tuscan.
1 large orange
1/2 cup of pecans toasted*
5 cloves of garlic sliced super thinly
3-4 tablespoons of freshly shredded Parmesan the good stuff
3 tablespoons of olive oil
salt and pepper to taste
Slice the kale into thin ribbons, only until the stems and place them into a colander and rinse them well. While rinsing them, massage them a bit to get some of the fibrous texture out.
Zest half the orange and set zest aside. Cut one of the halves of the orange into segments *
Squeeze out the juice of the other orange and set aside.
Add olive oil to a large pan and bring to medium heat.
Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate covered in a paper towel to drain the access oil.
Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
Place everything into a large bowl toss with pecans.
Sprinkle shredded Parmesan on top and extra zest if desired.
I toasted my pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!
Farm Basket Sauté
EASY 30 MIN
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
1 medium eggplant, cut into large cubes
3 medium carrots, cut into rounds
3 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon basil, chopped
1 tablespoon oregano, chopped
Salt and pepper to taste
Splash apple cider vinegar
Heat oil in large frying pan. Add garlic and onions and sauté five minutes. Add eggplant, carrots and potatoes and cook, stirring occasionally to keep from sticking, for 10 to 15 minutes. Add basil, oregano, salt, pepper and splash apple cider vinegar and cook covered, another 10 minutes, stirring occasionally, until potatoes are cooked through.
Banana Bread Blondies
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 16 squares
If you love banana bread AND blondies as well, you must try these easy Banana Bread Blondies. This simple, one-bowl dessert recipe makes the best moist and fudgy banana blondies, with brown sugar and cinnamon. And, with sweet brown butter frosting, they are extra delicious!
½ cup unsalted butter-melted
1 cup light brown sugar
2 teaspoon vanilla
1 large egg
1 ½ –2 teaspoon cinnamon (to taste)
¼ teaspoon salt
1 cup flour
½ cup mashed banana (one medium-large banana)
¼ cup butter
6 Tablespoons light brown sugar
2 Tablespoons milk
Dash of salt
1 teaspoon vanilla
1 cup powdered sugar * (see note)
Preheat oven to 350 F and line 8 x 8 inch baking pan with aluminum foil (leaving an overhang on the sides to lift the finished blondies out), then spray with cooking spray, set aside.
For the batter, in a medium bowl mix together melted butter, sugar and salt. Add egg vanilla and cinnamon and mix until well combined, then add mashed banana and mix to combine.
Next, add flour and mix until combined and smooth, too. Pour the batter into prepared pan, smooth the top and bake for 25-30 minutes, or until center has set. Remove from the oven and allow to cool to room temperature.
To make the frosting, in a medium saucepan melt the butter and continue cooking over medium heat until reach nice amber color, stirring constantly (be careful not to burn it). Then, add brown sugar, milk and a dash of salt, stir and bring to boil. Remove from heat and cool for 10-15 minutes.
Whisk in vanilla and powdered sugar and spread over the blondies. Allow frosting to set before slicing and serving
Note-Never run out again
Homemade Powdered sugar- 1 cup granulated sugar – 1Tbsp Corn Starch. Place in grinder or blender-( I use a Bullet) Blend until powdery and silky.
Grilled Eggplant and Greens with Spiced Yogurt
2 medium Japanese eggplants or 1 globe eggplant (about 1 lb.), sliced crosswise on a diagonal ½”-thick
¾ teaspoon ground turmeric
6 tablespoons olive oil, divided, plus more for serving
Kosher salt and freshly ground black pepper
2 large bunches hardy greens (such as kale or Swiss chard)
½ cup fresh mint leaves
¾ cup plain Greek yogurt
¼ teaspoon garam masala or curry powder
Lemon wedges (for serving)
Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 Tbsp. oil in a medium bowl; season with salt and pepper. Toss greens with 2 Tbsp. oil in a large bowl; season with salt and pepper.
Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes; transfer to a large bowl.
Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 Tbsp. oil, and toss to combine.
Mix yogurt and garam masala in a small bowl; season with salt and pepper.
Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.
Zucchini and Summer Squash Casserole
This simple casserole is a delicious way to take advantage of your prolific zucchini and summer squash. Plus, it is relatively light because it doesn't have the heavy sauce most casseroles contain. It's a combination of the two kinds of summer squash—yellow and zucchini—with garlic, butter, breadcrumbs, and grated Parmesan cheese. This easy squash bake is an excellent side dish for a summer cookout or everyday dinner.
If you like onions, feel free to chop a small onion and add it to the squash mixture. Or give it some color (and flavor) with strips of red bell pepper. Fresh sliced grape tomatoes are another great option, as tomatoes go well with summer squash and zucchini. Or cut one or two standard tomatoes into wedges and add them to the squash.
If you have an abundance of zucchini from your backyard garden or local farmers market, omit the yellow squash and use all zucchini. Or, if you have a surplus of yellow crookneck or straight neck squash, use that.
The squash is sliced and then baked to perfection with a topping of breadcrumbs and Parmesan cheese. The casserole is a delicious side dish to serve with grilled meat or chicken or serve it with a fish or seafood meal.
3 small zucchini (about 1 1/2 pounds)
3 small summer squash (about 1 1/2 pounds)
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 cup chicken broth or water
1 clove garlic (finely minced)
4 tablespoons butter
4 tablespoons fine dry breadcrumbs (or 1/2 cup finely ground fresh breadcrumbs)
4 tablespoons grated Parmesan cheese
Steps to Make It
Gather the ingredients.
Heat oven to 350 F. Butter a 2- to 2 1/2-quart baking dish.
Wash the squash and then trim and discard the ends. Quarter the squash lengthwise and then cut them into 1/2-inch pieces.
Transfer the squash pieces to the prepared baking dish. Sprinkle the squash with the 3/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
Combine the chicken broth with the minced garlic and pour over the squash.
Cut the butter into small pieces. Dot the casserole with the butter and then sprinkle with the breadcrumbs and Parmesan cheese.
Cover the baking dish tightly with foil and bake for 35 minutes.
Uncover and bake for about 15 to 20 minutes longer, until the topping has browned and the squash is fork-tender.
If you use fresh breadcrumbs, toss them with 1 tablespoon of melted butter before you sprinkle it over the casserole.
Keep breadcrumbs on hand for casserole toppings or meatloaf whenever you need them. Just process day-old bread in the food processor to make fine or coarse crumbs. Freeze them for up to 3 months in a zip-close food storage bag or freezer container. Label the container with the name and best-by date. Use plain white bread, French bread, sourdough, or whole grain bread.
Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs
Total: 45 min
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard, such as Maille
Kosher salt and freshly cracked black pepper
4 large portobello mushroom caps, stems and gills removed
1 large shallot, minced
2 large cloves garlic, minced
Pinch red pepper flakes
2 cups diced yellow squash (2 to 3 squash)
2 cups diced zucchini (1 to 2 zucchini)
2 plum tomatoes, diced
1/2 cup panko (breadcrumbs)
1/2 cup freshly grated Parmesan
2 tablespoons minced parsley leaves
Position an oven rack 4 inches from the broiler and preheat the broiler to high.
Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
Cinnamon Sugar Zucchini Coffee Cake
This Cinnamon Sugar Zucchini Coffee Cake is so simple! It takes about 10 minutes to make and has two layers of cinnamon sugar. Mmm.
for the cake
1 1/3 cups brown sugar
1/3 cup oil (I used olive oil but Canola oil works too)
1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt (I just eyeballed a little pinch)
2 1/2 cups all purpose flour
1 1/2 cups grated zucchini
1 tablespoon orange zest
for the topping
1 cup sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter
Preheat the oven to 325 degrees.
Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.
Glazed Carrots with Braised Bibb Lettuce
carrots with tops (you can tell how fresh the carrots are by the tops), not more than 3/4 inch in diameter, peeled and trimmed with 1 inch of top left on
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons white wine vinegar
1 bay leaf
1 sprig fresh thyme
3 tablespoons unsalted butter
1 or more grinds of white pepper
6 Bibb lettuce leaves, larger ones torn in half
Place everything, except the lettuce, in a 12-inch, heavy bottomed saute pan. Add about 1 cup of cold water to the pan, or just enough to reach an 1/8 inch from the tops of the carrots. (Don't add more than a 1 1/2 cups to start.)
Place the pan over high heat and bring to a boil. The idea here is to have the water all but evaporate at the same time as the carrots finish cooking, leaving you with a rich and delicious glaze to coat and be poured over the dish. If the water seems to be evaporating before the carrots are close to being done, you can add a little more. At the same time, if the carrots seem to be getting too done, remove them from the pan. Reduce the glaze, and then at the end, add the carrots back to warm them and to cook the lettuce.
The whole idea here is to have a tender carrot that is not mushy, yet not so hard that when you cut it, it shoots across the table. It is timing, and you can always use a toothpick to test the fattest part of the carrot—it should yield with pressure. As the water gets close to being gone, add the lettuce. Let the lettuce wilt and get soft (this will only take about 30 seconds). You want it to be vibrant green but tender like cooked spinach. Taste and adjust the seasoning. Plate, drizzle the glaze over the veggies and serve.
Fried Portobello Mushrooms
Total: 15 min
Active: 5 min
Yield: 4 servings
Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
Baked Pasta alla Norma
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.
1 medium globe eggplant, peeled, cut into ½" pieces
2 pints cherry tomatoes
8 garlic cloves, smashed
¼ cup extra-virgin olive oil, plus more for skillet
½ tsp. crushed red pepper flakes, plus more for sprinkling
2 large eggs
2 Tbsp. tomato paste
4 oz. finely grated Parmesan, divided
1 lb. spaghetti
2 Tbsp. drained capers
½ cup torn basil, plus a few whole leaves
Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.
Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.
Moroccan Orange & Carrot Dessert
6 Carrots- peeled and grated
8 Oranges- peeled and segments broken up
2-3 Tsp Cinnamon
4-6 Tbsp Sugar
Place oranges in deep bowl
Use hand-held blender to blend oranges until smooth
Add grated carrots and blend until thick and evenly textured
Mix in Sugar and cinnamon to taste
Chill at least 1 hour before serving.