Perfect for dipping or with your favorite pasta.

Ingredients: 

• 1 head roasted garlic (also will work with un-roasted if short on time)

• 6 Tbsp better

• 1 ¾ cup heavy cream

• 1 ¼ cup parmesan cheese

• ½ teaspoon black pepper (or to taste)

• Parsley to garnish

Instructions: 

1. To roast garlic (Heat oven to 400F or 200C) peel off most of aper skin of garlic. trim garlic to reveal tops. Drizzle with 1-2 tsps olive oil on exposed top. Wrap in aluminum foil and bake for 40-45 mins. Allow to cool.

2. Remove cloves of roasted garlic and mash with fork (for un-roasted use garlic press or cut finely then press with flat side of knife)

3. In a medium saucepan over Med- low heat add butter and melt

4. Pour in cream and garlic, add butter and heat to a simmer

5. Whisk black pepper and cheese

6. Add flour and cream mixture (it will be a thick paste), whisk to remove lumps

7. Continue to whisk until sauce has thickened, a few minutes

8. Prepare pasta as normal.

This will make about 2 cups of sauce. 

Alternatives

For heavy cream - you could mix cream cheese and evaporated milk.  Or ⅓ cup butter and ¾ milk makes one cup.

Adaptable recipe for use during quarantine Serves 4 as lunch or main meal if you have plenty of the additions! 

Ingredients : 

•  400g tinned chopped tomatoes 

• 1 dessertspoon of balsamic vinegar

•  1 teaspoon of herbs (if I have got it I use dried Italian herbs)

•  4 slices of toasted bread (thick if possible to soak up juices)

•  250g frozen spinach (or small bag of fresh spinach softened with boiling water) 

Instructions : 

1. Heat first three ingredients in microwave. 

2. Toast bread. 

3. Cook spinach 

This is the base recipe. 

Suggested additions:

•  Mushrooms grilled

•  Fried Cheese grilled on top (halloumi is great if you have it)

•  Black pudding/ Haggis 

• Bacon/ Chorizo/ Spam /Hot dogs 

• The list is endless I am still experimenting!

Serves 4-6 people

Ingredients: 

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 1 large red bell pepper or roasted red bell pepper, chopped

• ¼ teaspoon fine sea salt

• 3 cloves garlic, pressed or minced

• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice

• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

• (optional) 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish

• Freshly ground black pepper, to taste

• 5 to 6 large eggs

• ½ cup crumbled feta (or Parmasen or any cheese available) 

• Crusty bread or pita, for serving

Instructions: 

1. Preheat the oven to 375F 190C or . Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

5. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)

6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

Originally from Cookie and Kate

Simple and easy-quick recipe. 

Ingredients: 

• 3 Eggs

• 1/2 Spring onion sliced

• Cooked rice for 2 people

• 2 tbsp Soy sauce 

•  2 tbsp sesame oil (vegetable oil substitute ) 

• Sesame seeds for garnish

• Salt&pepper to taste

• Olive oil

Instructions: 

1. Put olive oil on pan and add sliced spring onion at a  medium heat

2. Whisk eggs in the same pan and season with salt & pepper

3. Pour soy sauce in the corner of the pan. When it's boiling mix with eggs and spring onion

4. Add cooked rice and sesame oil. 

5. Mix all the remaining ingredients 

6. Sprinkle sesame seeds on top of fried rice

* You can also add more vegetables like onions, carrots, bell peppers. But I like simple fried egg rice so.. about the ingredients, it's up to you!

* I used to eat with kimchi but pickles also good.

Ingredients:

• Drizzle of EVOO (Extra Virgin Olive Oil)

• 1 rotisserie chicken, deboned and cut/shredded into bites

• 1 onion, diced/chopped

• 2 cans Great Northern Beans, drained and rinsed

• 1 can (4oz) diced green chiles

• 1 box (32oz) chicken broth

• 2 cloves garlic

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 tsp cayenne pepper

• 1/4 tsp sea salt

• Optional, for topping: shredded cheese, avocado, greek yogurt (or sour cream)

Instructions:

1. Debone chicken and chop onion, set aside

2. Drizzle EVOO in large pot and sauté onion until soft, then add garlic and cook for an additional minute

3. Add all remaining ingredients- chicken, beans, green chiles

4. Pour chicken broth to cover ingredients, usually around 2 cups but you can use more or less, depending on how much soup you want to make

5. Add in seasonings

6. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or longer to let the soup thicken

Notes:

Onion can be chopped and stored in refrigerator in advance

Chicken can be deboned in advance, I usually do this when I get home from the store since it's easier to remove the meat while the chicken is hot

I often will double the recipe so we have leftovers; it also freezes well

To serve 4:

 4 large potatoes

1 or spring onions-finely chopped

1/2 cup Grated mozzarella or cheddar cheese

Salt/pepper

I usually part bake potatoes in the microwave for 10 minutes, then move to oven on medium heat for 20 minutes to crisp outsides.

Leave to cool for 5 minutes, cut each potato in half and scoop out the middle and put it in a mixing bowl.  Mix in onion or spring onion, season and fill the potato skins.

Sprinkle with cheese and return to the oven for 10 minutes until cheese bubbles.

Serve. 

This is a quick alternative if you do not have pizza:

• French bread stick (baguette)  or pitta breads

• Tomato purée/ paste

• Mozzarella or cheddar cheese (grated)

• Oregano 

• (You can also add any toppings you have available)

Instructions : 

1. Cut french bread (baguette) I down middle and into chunks as desired, or if using pitta, no need to cut.

2. Spread tomato purée over bread

3. sprinkle with cheese and oregano or mixed herbs. 

4. Grill under medium grill for about 3 minutes, until cheese bubbles. 

5. Check regularly, so they do not burn! 

This is very easy, you can use a can of ratatouille for the filling instead if you want.

 Serves 2

Ingredients: 

• Cooking oil

• Can finely chopped tomatoes

• Tomato paste

• Mushrooms

• Pepper

• Courgette (Zucchini)

• Aubergine (Eggplant) 

• Onion

• Or any other veg 

• Oregano or mixed herbs

• Sugar

Topping:

• 100g Plain flour

• 50g Porridge Oats

• 50g butter or alternative

Pinch salt

My measures are very approximate, you can see if this makes enough crumble.

Instructions : 

1. Finely Chop veg

2. Heat 1 tablespoon oil in medium pan, add onion and soften in pan, add other veg at medium heat, stirring. Add tomatoes and teaspoon of sugar and tomato paste. Add oregano to taste, I put about a tablespoon in.  Simmer for 15 minutes.

3. In a mixing bowl add flour, porridge oats pinch of salt and butter. Blend together with fingers or folk until it resembles breadcrumbs.

4. Put filling in an oven proof dish and cover with crumble topping.  Bake in oven at about 200 degrees C (400F), until golden. Approx. 30 minutes.

5. Serve. 

Ingredients:

• 1 pkg of sausage (smoked) hotdog, bratwurst whatever you have. Diagonally sliced thin

• 2 cloves of garlic crushed.

• 1/4 cup olive oil

• 1 large red bell pepper

• 1 small onion sliced thin.

•  1 pkg broccoli

• (Or whatever vegetable you have available)

• 1/2 tomato sauce (pasta sauce, tomato soup, even ketchup)

• 1/2 cup chicken broth (or water)

• 2 cups instant rice (or any cooked rice) 

• 1/2 cup shredded mozzarella cheese (or any cheese you have)

Instructions:

1. Heat olive oil and garlic in skillet

2. Stir in sausage slices cook until brown.

3. Add onion and rest of vegetables together with broth (or water ) and tomato sauce.

4. Simmer for 10 mins or until vegetables are tender and liquid is absorbed (add more water or sauce if necessary).

5. Prepare rice according to package instructions.

6. Stir in rice.

7. Sprinkle with cheese and serve.

Ingredients: 

• 1 pound ground beef

• 1 envelope reduced-sodium chili seasoning mix (or any)

• 1/4 teaspoon pepper

• 1 can (10 ounces) diced tomatoes and green chiles

• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)

• 5 packages (1 ounce each) corn chips

• Toppings: Shredded cheddar cheese, sour cream and sliced green onions

Instructions: 

1. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles. 

2. After 6-8 minutes drain. 

3. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. 

4. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.

5. Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Adapted from Taste of Home

Spinach Penne Pasta

• 16 oz. package hot Italian sausage (optional)

• 4 cloves garlic, minced

• 1 medium-sized onion, chopped

• 28 oz. can crushed tomatoes (0r 14 oz. crushed and 14 oz. diced)

• 1 container pesto

• ½ tsp. salt

• ¼ tsp. pepper

• 10 oz. penne pasta

• 10 oz. package fresh spinach leaves, torn

• 2 cups shredded mozzarella

• 1 cup fresh grated parmesan (divided)

Instructions: 

1. Brown sausage, onions, and garlic.  Drain off excess grease and put back in pan.  Add tomatoes and juice to the sausage.  Cook on low for 10 minutes or until the liquid thickens in to a sauce.  Add pesto, salt and pepper and mix well.

2. In a large pot, cook pasta until al dente.  Drain.

3. Add spinach, mozzarella, and half of the parmesan to the pasta and stir.  Add tomato mixture and stir.

4. Pour all ingredients together into a greased 9X13 inch baking dish.  Sprinkle with remaining parmesan cheese.  

5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Ingredients: 

• 16 ounces macaroni

• 4 cups milk

• ½ cup butter (1 stick)

• ½ cup flour

• 2 teaspoon salt

• 1 teaspoon Tabasco sauce

• ½ - 1 tsp dry mustard

• Freshly ground pepper to taste

• 1 cup cream

• 2 lbs sharp cheddar cheese (I like Tillamook if I can get it…)

 Instructions: 

1. Preheat the oven to 350 degrees

2. Cook the pasta as directed on the package.  

3. Warm the milk- I think 2-3 minutes in the microwave is the easiest way.  It mixes better with the flour if the milk is warm.  Melt the butter in a fairly large pot: I like my Dutch oven because it gives me a lot of room to stir. 

4. Whisk the flour into the butter and cook for 3 minutes or until smooth and bubbly, stirring constantly.  Add the warm milk gradually, stirring constantly.  Increase the heat to medium- high and bring the sauce just to a boil, stirring frequently.  (I’ve burned the mixture once so be careful.)  Reduce the heat to low.

5. Simmer for a few minutes, stirring occasionally.  Stir in the salt, Tabasco sauce, dry mustard, and pepper.  (I used to worry that the Tabasco would make it too hot for kids, but it doesn’t.  No one seems to notice.) Add the heavy cream and mix well.  Simmer for 3 or 4 minutes stirring occasionally.  Stir in most of the shredded cheese gradually and simmer until it is blended. Leaving some to sprinkle on the top in the casserole pan.

6. Pour the cheese sauce over the pasta and stir to coat.  Spoon the pasta mixture into a baking pan and sprinkle with the remaining cheese.  I also like to use either crushed saltines or ritz crackers mixed with some melted butter to make a crispy top. 

7. Bake for 20 to 30 minutes or until bubbly.  

8. Broil for 2 to 3 minutes if you want to get the top browned.

Ingredients: 

For the chicken:

• 3/4 cup unsweetened coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon packed light brown sugar

• 1 tablespoon Thai red curry paste

• 1 1/2 teaspoons kosher salt

• 2 pounds boneless, skinless chicken breasts, thighs, or a mixture of both

For the peanut sauce:

• 3/4 cup unsweetened coconut milk

• 1/4 cup chunky all-natural peanut butter (no salt or sugar added)

• 1 tablespoon fish sauce

• 1 tablespoon packed light brown sugar

• 1 tablespoon Thai red curry paste

• 2 teaspoons chili-garlic paste

• 1 tablespoon freshly squeezed lime juice

To cook the chicken:

• 30 (8-inch) wooden skewers (soak skewers in water for 30 minutes to avoid burning on the grill)

• Vegetable oil

Instructions : 

For the chicken: 

1. Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.

2. Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken.

3. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. 

Meanwhile, make the sauce.

For the peanut sauce: 

1. Place everything but the lime juice in a small saucepan and whisk to combine. 

2. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. 

3. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

Ingredients: 

• 3/4 cup unsalted butter (1/2 stick + 1 stick), divided

• 1 large sweet Vidalia or yellow onion, diced small

• 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces

• 4 cloves garlic, finely minced or pressed

•  2 tablespoons garam masala

• 1 tablespoon cumin

• 1 tablespoon turmeric

• 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped

• 1 teaspoon kosher salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 1/4 teaspoon cayenne pepper, or to taste

• 1 cup heavy whipping cream (see Notes below)

• one 8-ounce can tomato sauce (I used no-salt added; see Notes below)

• basmati rice (or your favorite rice), for serving

• 1/3 cup fresh cilantro leaves, or to taste for garnishing

Instructions: 

1. I premix all my spices in a little bowl, so they are ready to go when needed (garam masala – cayenne pepper). If I’m using fresh ginger, I keep that separate from the powders.

2. In a large skillet add ¼ c butter (1/2 stick), onion, and sauté over medium – medium low heat until the onions begin to soften and caramelize; stir intermittently.  It doesn’t have to fully caramelized, but I find a deeper flavor if I do….the darker the better!  

3. Add the chicken (increase heat to medium) and cook for about 5 minutes until chicken is done; flip or stir often to ensure even cooking.

4. Add the garlic, stir to combine and book for about 1 minute, or until fragrant. Stir frequently.

5. Add your spices, stir to combine.

6. Add the remaining ½ c (1 stick) butter and heat until it has melted; stir frequently.

7. Add the heavy cream and tomato sauce, stir to combine, and allow to simmer for 10 min or until sauce has thickened and reduced slightly.  Taste and add additional salt, pepper or cayenne if needed.

8. Add rice to plates and top with butter chicken!

• Ingredients: 

  • 3 Tbsp. extra-virgin olive oil

  • 1 medium sweet onion, chopped

  • 3 garlic cloves, minced

  • 1/4 tsp. red pepper flakes

  • 28 oz. can whole peeled tomatoes

  • 1/3 cup vodka

  • 1 Tbsp. tomato paste

  • 1 Tbsp. balsamic vinegar

  • 1 tsp. kosher salt

  • 1/4 cup fresh chopped basil

  • 1/2 – 3/4 cup half and half

  • 2 Tbsp. grated Parmesan cheese

  • 16 oz. penne pasta

  • Fresh black pepper, to taste

Instructions: 

1. In a large sauté pan, heat olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.

2. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.

3. Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.

4. In the meantime, cook pasta in salted water according to package directions. Drain and set aside.

5. Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then the cooked pasta. Toss to combine.

Ingredients: 

• 2 Kirby cucumbers, divided

• 1 1/2 cups Greek yogurt (3/4 pounds) 

• 1 teaspoon fresh lemon juice, divided

• 5 garlic cloves, minced, divided

• 1 pint grape tomatoes, quartered

• 1 small red onion, halved and thinly sliced

• 1/3 c chopped parsley

• ¼ chopped mint

• 1/4 cup extra-virgin olive oil

• 1 rounded teaspoon dried oregano

• 1 rounded teaspoon dried rosemary, crumbled

• 1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds

• Shredded meat from rotisserie chicken

Instructions:

Make tzatziki sauce and tomato salsa ahead and let refrigerate for a couple hours.

Tzatziki: 

1. Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water.  

2. Stir together with Greek yogurt, ½ teaspoon lemon juice, 2 cloves of garlic (minced), and ¼ t each of salt and pepper.

Tomato Salsa: 

1. Cut 1 cucumber into ¼ in pieces and stir together with tomatoes, onion, parsley, mint, ½ t lemon juice and ¼ t each of salt and pepper. 

2. Gently simmer oil, oregano, rosemary, 3 cloves of garlic (minced), 1/4t salt and pepper in a small heavy sauté pan, stirring constantly, until garlic is fragrant but not browned. At this point, use a pasty brush to brush some of the oil mixture on one side your naan.  Toss the chicken in the pan and stir to combine.  Add a little more oil if needed.

3. Place bread on a cookie sheet and cover with foil. Heat the bread, oiled side up, for about 3 minutes.  Then take foil off and brown to your taste.  I like the bread barely browned but warmed and soft.

4. Spread some tzatziki on the warm bread, top with chicken.  Sprinkle on feta and tomato salsa.

Ingredients: 

• 1½ pounds boneless, skinless chicken thighs (about 6)

• 1 large egg yolk

• 3 tablespoons plus ¼ cup mayonnaise

• 1 tablespoon plus ¼ cup Dijon mustard

• 1½ teaspoons Diamond Crystal or ¾ teaspoon Morton kosher salt, plus more

• Freshly ground black pepper

• ½ cup extra-virgin olive oil

• 2 cups panko (Japanese breadcrumbs)

• 1 tablespoon honey

• Pinch of cayenne pepper

• 3 tablespoons finely chopped chives

Ingredients: 

• 2 cups 2% milk

• 2 Tbsp butter

• 2 Tbsp All Purpose flour

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 block (10oz) Extra Sharp Cracker Barrel Cheese Shredded

• 1/2 of 16oz package of elbow macaroni.

Instructions: 

1. Cook Macaroni according to instructions.

2. Preheat oven to 400F (200 C)

3. Melt butter on a medium low temperature.

4. Whisk in flour until smooth then continue whisking and cooking for 1 minute

5. Add milk gradually constantly whisking . Whisk for 5 minutes

6. Whisk in salt and pepper and 1 cup shredded cheese.

7. Add macaroni

8. Transfer to a baking dish. Add remainig cheese on top.

9. Cook fro 20 minutes at 400F or until golden brown.

Prep 30 m

Cook 45 m

Ready In : 1 h 15 m

If you want more protein, add some tofu,  chicken fajita meat or taco meat.

Ingredients : 

• 1 spaghetti squash

• 1/2 teaspoon olive oil, or as needed

• salt and ground black pepper to taste

• 1 tablespoon olive oil

• 1/2 sweet yellow onion, chopped

• 1/2 yellow bell pepper, chopped

• 1 clove garlic, minced, or more to taste

• nonstick cooking spray

• 1 (14 ounce) can black beans, rinsed and drained

•  3/4 cup shredded Mexican cheese blend, divided

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2 Roma tomatoes, chopped

• 1 avocado, diced, or more to taste

• 1 (4 ounce) can sliced black olives

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

2. Cut squash in 1/2 lengthwise. 

3. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. 

4. Sprinkle lightly with salt and pepper. 

5. Place cut-side down in the prepared baking pan.

6. Bake in the preheated oven until tender, about 30 minutes.

7. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.

8. Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). 

9. Spray a 2-quart casserole dish with nonstick cooking spray.

10. Remove strands from squash using a fork or spoon and place them into a large bowl. 

11. Add black beans, sautéed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. 

12. Spoon mixture into the prepared casserole dish. 

13. Sprinkle with remaining 1/4 cup Mexican cheese.

14. Bake in the preheated oven until bubbly, 15 to 20 minutes. 

15. Remove from the oven and top with tomatoes, avocado, and olives. 

16. Serve immediately.

Ingredients: 

• 5 tablespoons (70g) unsalted butter

• Finely grated zest of 1 lemon, plus fresh juice to taste and additional grated zest for serving

• 1 medium clove garlic, minced

• Kosher salt

• 1 pound (450g) fresh spaghetti

• 1 ounce (30g) grated Parmigiano-Reggiano cheese, plus more for serving

• Freshly ground black pepper

• Red Pepper if enjoyed

• 2 cups of baby Spinach 

Instructions: 

1. 1. In a large skillet, melt butter over medium heat until foaming. Lower heat to low, add lemon zest and garlic, and cook, stirring, until fragrant, 1 to 2 minutes.

   2. Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve about 1 cup (240ml) of the starchy pasta water, then drain pasta.

   3. Add pasta to butter mixture, along with 1/2 cup (120ml) reserved pasta water. Increase heat to medium-high and cook, stirring and tossing to coat, until pasta is glazed in a satiny, emulsified sauce.

   4.  Add grated cheese and toss and stir rapidly until sauce thickens; if it becomes too tight and dry at any time, add more pasta-cooking water to loosen it sufficiently. Add lemon juice to taste, starting with 1 tablespoon (15ml), then adding more until desired tartness is reached. Season with salt and pepper.

   5. Serve spaghetti right away, topping each serving with additional grated lemon zest and cheese.

Ingredients

• Yellow Potatoes 500g 1 lbs

• Flour 5oz (approx.) 1 1/2 cups approx.

• Butter 1 Tbsp  

• Salt 1 Tbsp

• One tap of nutmeg

Instructions: 

1. Put potatoes with the skin in a pot with cold salty water

2. Bring to boil and cook until soft

3. Remove from pan and allow to cool naturally (do not add cold water to cool them)

4. Peel the potatoes while warm

5. Mash the potatoes

6. Add the butter, flour, nutmeg and the salt.

7. Knead gently with fingertips but do not overwork...

8. Cut the dough in 3 pieces, roll each in order to form a string 1.5 cm thick (approx. one inch)

9. Test consistency by allowing the roll to hang from your right hand down to your left hand if it breaks it needs more flour. 

10. Cut the rolls  with a sharp knife to form dowels; you can choose the dimension of your gnocchi but usually it is 1/2 inch in diameter. Remember to dust the table with flour.

11. Boil until the gnocchi floats.

Tips:

-After cook the potatoes, let the potatoes to

cool down without add any water on top!

-Work with the potatoes while the potatoes are still warm.

-Use the best potatoes you can find.

-You can also fill the gnocchi with ham and cheese, make a tomato sauce and bake it with cheese on the top!

Or serve with your favorite sauce (try the Vodka sauce above)

www.cookingwithlucas.com

Ingredients: 

• 1 large head of garlic

• Kosher Salt

• 1/2 cup plus 1 teaspoon extra-virgin olive oil

• 1 cup firmly packed parsley

• 1 pound of spaghetti or other long pasta

• 1/2 teaspoon red pepper flakes

• Black Pepper

• Freshly grated parmesan, for serving.

Instructions: 

1. Heat the oven to 400 degrees. Cut off top 1/4 inch of head of garlic to expose top of cloves, place on a piece of foil cut side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil . Wrap garlic in foil and roast until soft and golden brown, 40-50 minutes.

2. Bring a large pot of salted water to boil and cook according to package instructions until dente. Reserve one cup pasta water, then drain the pasta.

3. Finely chop the parsley leaves.

4. In a dutch oven or skillet heat the remaining oil over a medium heat. Squeeze the roasted garlic cloves into the oil, breaking them up with your spoon. Cook for 2-3 minutes. Add red pepper flakes and a few generous grinds of pepper. Remove from heat to infuse until pasta is finished cooking. 

5. When the pasta is done, reheat oil over a medium heat, then add pasta 1/2 cup reserved water and parsley, simmer tossing constantly adding more pasta water as needed until the pasta is glossed with sauce.

6. Serve with more red pepper flakes, black pepper and parmesan.  

Makes approx. two cups of sauce. 

Ingredients: 

• 1 head roasted garlic (see recipe above for how - thanks Dave)

• 6 Tbsp butter

• 1  3/4 cups heavy cream

• 1  1/4 cup Parmesan cheese

• 1/2 tsp black pepper depending on taste. 

• 2 tsp flour and 1 Tbsp Heavy cream

Instructions: 

1. Remove cloves of roasted garlic and mask with a fork

2. In a medium saucepan over a med-low heat, add butter and melt.

3. Pour in cream and garlic and heat to a simmer.

4. Whisk in black pepper and cheese.

5. Mix flour and cream together to make a paste whisk add to cream and garlic and whisk to remove lumps. 

6. Continue to whisk until thickened, a few minutes. 

Serve with fettuccine or your other favorite long pasta.   Sprinkle with Parsley to garnish 

Originally from The Chunky Chef 

Ingredients : 

For the Sauce:

• 1/2 cup (120 ml) vegetable broth

• 3 tbsp soy sauce (*see notes)

• 2 tbsp rice vinegar

• 2 tbsp maple syrup (*see notes)

• 1/2 tsp sesame oil

• 1/4 tsp red pepper flakes or less/more to taste

• 1/4 tsp smoked paprika

• 1 tbsp cornstarch (*see notes)

• 1/2 tsp Szechuan peppercorns (optional)

• 2 tsp Chinese rice wine or dry sherry (optional)

For The Pan:

• 1/2 tbsp vegetable oil (*see notes)

• 4 tsp fresh garlic minced (4 garlic cloves)

• 2 tsp fresh ginger minced

Instructions :

1. Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.

2. Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.

3. Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.

4. Use the sauce immediately, for example, in a stir-fry or as a dip for summer rolls. Or let it cool completely and pour the sauce into a clean jar.

5. Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

Notes

• Vegetable oil: You can use canola oil or any vegetable cooking oil of choice. You can also leave it out and use more vegetable broth.

• Sweetener: I used maple syrup, however, any other sweetener is fine.

• Cornstarch: You can use arrowroot flour, tapioca flour/starch, or potato starch.

• Soy sauce: You can use a combination of light soy sauce and dark soy sauce. Make sure to use tamari or gluten-free soy sauce if you are a celiac. If you want a soy-free alternative then I would recommend using coconut aminos.

Originally from Elavegan.com

Ingredients

1. Pastry for a 9 inch One Crust Pie (I buy the pre-made Pilsbury crusts)

2. 8 slices bacon, crisply cooked and crumbled (can also use diced ham or omit meat all together)

3. 1 Cup shredded natural Swiss Cheese (I also often add Chedder as well)

4. 1/3 cup finely chopped onion (if not using meat can add another vegetable here as well-I often use chopped red pepper or broccoli)

5. 4 large eggs

6. 2 cups whipping (heavy) cream or half-and-half

7. ¼ teaspoon salt

8. ¼ teaspoon pepper

9. 1/8 teaspoon cayenne pepper

Instructions

• Heat oven to 425 degrees 

• Place crust in pie dish, pressing firmly against the bottom and sides

• Sprinkle bacon, cheese and onion in pastry lined dish. 

• Beat eggs slightly in a large bowl with a fork or wire whisk. 

• Beat in remaining ingredients. 

• Pour into quiche dish. 

• Be sure to stir gently with a spoon to make sure all the ingredients are incorporated. 

• Bake for 15 minutes

• Without opening the oven to peek !! Reduce the oven temperature to 300 degrees. Bake about 30 more minutes longer or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting. 

Ingredients:

1. 40g bread crumbs

2. 1 clove garlic

3. 30g butter

4. 1 lemon

5. Nutmeg to taste

6. Salt to taste

7. 2 sprigs thyme

8. 300g spinach 

9. 300g mushrooms (preferably porcini)

10. 50g grana or parmesan

11. 1.5ml milk 

12. 300g long ziti pasta

13. Black pepper to taste

14. 300g robiola or ricotta cheese 

Instructions: 

1. 1. Prepare the pasta. Boil the whole ziti , drain them al dente, pass them in cold water and drain them. Cut them to size so that they spread out in a 22 cm long baking dish. Blanch the spinach for a minute, cool them, squeeze it and fold them with the ricotta  and milk; add salt the grated nutmeg and pepper.

2. Clean the mushrooms. Soak them if dried in warm water for 10 minutes, drain, squeeze and chop them; Brown the minced garlic in a saucepan with 20 g of butter, combine mushrooms and the leaves of a sprig of thyme, salt and cook for 10 minutes. Mix with spinach. 

3. Layer ricotta mix, mushrooms, pasta two times then top with parmasen,  bread crumbs and bake at 375.F for 35 mins or until brown

Ingredients

• Olive oil

• Balsamic vinegar

• 1 stick Butter

• Dried lasagna noodles (pre cooked type) 

• Approx approx 3 cups whole milk

• ¼  cup all-purpose flour

• 1 ½ pounds baby portobello mushrooms or crimini mushrooms

• 1 cup ground Parmesan

• 1 cup shredded Parmesan 

• Unshelled Pistachio pieces 

Instructions: 

For the sauce

Melt ¾ stick of butter, add ¼ cup all purpose flour and mix in with a wooden spoon. As soon as it is combined  start adding the milk approx ¼ cup at a time. Keep stirring over a medium low heat first with spoon then whisk until it thickens (3-5 mins) - add more milk if needed and the cup of shredded parmesan. Turn off heat and set aside.

For the filling:  

• Cut off the ends of the mushrooms and wipe with kitchen paper to remove any dirt (do not wash them) slick to about ¼ inch thick. 

• Heat olive oil and rest of the butter in a saute pan, add mushrooms and cook till tender, tossing occasionally and adding more oil if needed. Add balsamic and saute for 2 more minutes or until liquid is absorbed then set the mushrooms aside off the heat. 

Assemble Lasagne. 

1. In a glass lasagne dish put half the mushrooms and sprinkle a third of the grated parmesan on top.

2. Layer the lasagne pasta over the mushrooms and cheese.

3. Repeat steps 1 &2

4. Pour over the cheese sauce allowing it to run between layers. 

5. Sprinkle remaining parmesan cheese and pistachios. 

Cooking instructions

Heat oven to 375 F (195C) and bake for 45 minutes or until a slight brown sauce is bubbling. 

Rest for about 15 minutes then serve.

Can be prepared ahead or frozen. 

Ingredients

• 4 (6.0-ounce) pieces skinless cod fillet

• 3/4 teaspoon fine sea salt

• 1/4 teaspoon ground black pepper

• 3 tablespoons melted unsalted butter, divided

• Juice of 1 lemon

• 1/4 cup dried herbed bread crumbs

• 3 tablespoons finely chopped fresh parsley (or dried)

• 2 tablespoons finely chopped fresh chives (or dried)

Instructions: 

Heat oven to 425 F (325C)

1. Pat the cod dry with kitchen paper

2. Put parchment paper on a baking tray and arrange cod onto it. 

3. Season with pepper and salt to taste

4. Combine the Bread crumbs, parsley and chives together

5. Combine half the melted butter and half the lemon juice and pour over cod

6. Sprinkle breadcrumb mixture over cod

7. Pour over remaining combined melted butter and lemon juice over cod.

8. Bake just until bread crumbs are crisped and cod flakes easily with a fork, about 12 minutes.

Ingredients

Note: All ingredients can be altered to accommodate preferences and what is available to you.

• Cherry Tomatoes (Heirloom/constellation if possible) 

• Baby Portobella Mushrooms - quartered

• Zucchini/courgette - one large roughly diced

• Garlic (1 or 2 cloves roughly chopped

• 1 Packet of Feta - 8oz or more.

• 4 Tablespoons of Pesto

• 2 Tablespoons of olive oil

• Sprinkle of paprika

Pasta

• Cooked Bucatini or linguine pasta 

• Red Pepper flakes to taste

• Olive oil 

• Parsley flakes or chopped fresh   

Instructions

1. Set oven at 375 degrees. 190 C.

2. Prepare vegetables and arrange in an oven safe  dish. Add tomatoes. Toss in olive oil.

3. Bake in oven for 15 mins

4. Cut Feta into strips and arrange on top of partially cooked vegetables and tomatoes.

5. Sprinkle with Paprika to taste

6. Bake for 15 more minutes.

7.  Drizzle pesto over the top - paying attention to drizzle on vegetables not feta. 

8. Bake for 15 more minutes. 

9. Serve with Bucatini or linguine pasta - drizzled with red pepper flakes, olive oil and parsley.   

Ingredients: 

•  1 can of baked beans 

• 1/8th chopped onions

• 2 Tbsps ketchup

• 1 Tbsp yellow mustard

• 1/2 tsp molasses 

• 1/2 Tbsp brown sugar

Ingredients: 

1. Saute the chopped onions either in butter or olive oil

2. Add the canned beans. 

3. Stir in ketchup, yellow mustard,  molasses, and brown sugar (depending on how sweet you want it). 

4. Bake in a 350F (175C)  oven for about 30 minutes

5.  Uncover for the last 10 minutes if you want a little “crust” around the edges.

Ingredients

• 1 lb. collard greens thoroughly washed and cut into thin strips (sub with spinach or a mix if needed) 

• 1 tbsp. olive oil

• 1 tbsp. butter

• 1 medium onion, diced

• 2 cups vegetable stock

• ½ tsp. red pepper flakes

• 2 garlic cloves, minced

• ½ cup heavy cream

• ½ cup Parmesan cheese, grated

• 1 tbsp. chopped parsley

• Salt & pepper to taste

Directions: 

1. In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.

2. Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.

3. At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.

4. Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.

Ingredients :

• 1 1/2 CUPS FLOUR

• 1 CUP GRANULATED SUGAR

• 1/3 CUP BAKING COCOA

• 1 TEASPOON BAKING SODA

• 1/2 TEASPOON SALT

• 1/2 CUP CHOCOLATE CHIPS

• 6 TABLESPOONS VEGETABLE OIL

• 1 TABLESPOON WHITE VINEGAR

• 1 TEASPOON VANILLA

• 1 CUP COLD WATER

• 1/3 CUP POWDERED SUGAR

Instructions : 

1. Preheat oven to 350 degrees. While the oven preheats, measure the flour, sugar, cocoa, baking soda, salt, and chocolate chips into a mixing bowl. Stir until combined.

2. Add the oil, vinegar, and water to the dry ingredients. Stir until the wet and dry ingredients are combined.

3. Pour the batter into a greased and floured 9-inch round pan. Bake the cake for 25-30 minutes, or until a toothpick poked into the cake comes out clean.

4. Let the cake cool in the pan for 30 minutes. Then remove the cake from the pan by turning it upside-down on a plate. (Careful! The pan will still be hot.)

5. (optional ) Once the cake has cooled completely, it’s ready to decorate! To create a stencil, place a cookie cutter on parchment paper and trace around it. Then cut out the shape using scissors. You can use any shape you’d like.

6. Place the stencil on the top of the cake and smooth it out. Pour 1/3 cup powdered sugar in a fine mesh strainer. Gently shake the strainer over the top of the cake, covering the cake and stencil with a thin layer of powdered sugar. Carefully peel off the stencil to reveal the design!

Adapted from the American Girl site

 Ingredients : 

• Yellow cake/cupcake mix

• 2 cups of quick cook oats (whole oats work too)

• ½ cup sugar (you can also cut this out or reduce as the cake mix has sugar- it is better with some extra though :)

• ½ tsp cinnamon (if you have it) 

• 2 large eggs

• 1 cup canola oil (any other vegetable oil will work including olive oil)

• 1½ tsp. Vanilla extract (not necessary) 

• Add-ins this can be anything - choco chips, craisins, raisins get creative or you can just go plain.

Instructions : 

1. In a bowl blend wet ingredients with dry

2. Stir in any add ins (choco chips/craisins etc) and vanilla extract if available.

3. Drop a loaded teaspoon of the mixture onto a parchment lined baking sheet (or a greased one if no parchment is available.

4. Bake for about 12 minutes at 350 degrees F or 175 degrees C

5. Let cool on a wire rack.

Ingredients: 

1st layer (crust):

• 1.5 cups graham cracker crumbs

• 1/4 cup sugar

• 1/3 cup melted butter

2nd layer:

• 1 package 8oz cream cheese softened

• 1/4 cup sugar

• 2 tbsp milk

• 3rd layer:

• 2  packages of chocolate pudding

• 3.5 cups cold milk

4th layer:

• 4 oz cool whip

Instructions: 

1. Make crust and cool in fridge for 1-2 hours

2. Add cream cheese layer then cooled pudding and cool whip topping

Makes:  1

Ingredients: 

•  1/2 cup plus 2 tbsp All Purpose flour

•  2 tbsp sugar

•  1/2 tsp cinnamon

•  1/2 tbsp baking powder

•  1/4 cup milk

•  1/2 tbsp vanilla extract

• 2 tbsp regular butter (melted)

• 1/4 tsp salt

Instructions :

1. Mix all ingredients together in a small bowl.

2. Pour in large mug and sprinkle cinnamon on top

3. Bake in the microwave on high for 1-1:20 minutes

4. Let cool and enjoy!

Ingredients:

• 8 cups rolled oats

• 2.5 cups creamy peanut butter

• 1.5 cups maple syrup

• 2 cups chocolate chips, raisins or dried fruit of choice

• 1 cup sesame seeds or sunflower seeds

• 1 cup unsweetened shredded coconut

• 2 tsp cinnamon

• 2 tsp sea salt

• 4 tsp vanilla 

• Optional (but recommended 😁): 4 tbsp flax seeds

• 4 tbsp chia seeds

Instructions:

1. Put all ingredients in large mixing bowl and combine

2. Line rimmed cookie sheet with plastic wrap

3. Pour mixture onto cookie sheet and top with another layer of plastic wrap

4. Mold into one big rectangle and press ingredients firmly together with hands / rolling pin (make it as tight as possible so they aren’t crumbly)

5. Put in freezer and store for several hours

6. Take out and cut into smaller bars

7. Wrap bars individually with plastic wrap so you can easily grab and go 

8. Store in freezer

Notes:

I typically half the recipe so that the ingredients last longer

Recipe is gluten free if using GF oat

Ingredients: 

• 1/2 cup white setup

• 1/2 cup white sugar

• 1/2 cup PB

• 5 cups Rice Krispies

Instructions: 

Bring syrup and sugar to boil and add PB while hot then add Krispies. Mix and press in 9x13 pan

Frosting Ingredients:

• 6 oz choc chips

• 6 oz butterscotch chips

• 2 tbsp butter

Instructions:

Melt and mix together and spread on top of Rice Krispies

Ingredients

• 2/3 cup butter, softened

• 1 1/4 cups brown sugar

• 2 tsp vanilla extract

• 2 eggs

• 1 1/2 cups flour

• 1/3 cup cocoa powder

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 1/2 cups chocolate chips

Instructions

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.

2. Cream the butter and brown sugar together in a mixing bowl.

3. Add in the vanilla extract and eggs, mixing well.

4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

5. Stir dry mixture into the butter mixture and mix until combined.

6. Fold in the chocolate chips.

7. Drop onto the prepared cookie sheet using a scoop, about 1 inch apart.

8. Bake in oven for about 9-10 minutes, ensuring they don't over-bake.

9. Remove from oven and allow to cool on pan for a few minutes before removing to a cooling rack.

10. Serve and enjoy!

Adapted from The Cookin Chicks

Ingredients:

• For 10 Person(s)

For the cake:

• • 3/4 cup + 2 tablespoons all purpose flour

• • 1 1/2 teaspoons baking powder

• • 3/4 cup unsweetened cocoa powder

• • 2/3 cup Primitivo red wine (or Zinfandel or what you have :)

• • 3/4 cup granulated sugar

• • 14 tablespoons unsalted butter

• • 4 large eggs, room temperature

• • 1/2 cup mini semisweet chocolate chips

For the red wine glaze:

• • 3/4 cup unsweetened cocoa powder

• • 2/3 cup Primitivo red wine

• • 3/4 cup granulated sugar

• • 14 tablespoons unsalted butter

• • Optional: extra wine for brushing the cake

Instructions

To make the cake:

1. Preheat your oven to 350 degrees. (175C)

2. Spray a 9 inch spring form pan with baking spray.

3. In a mixing bowl sift together the flour and baking powder. Set aside.

4. Put a small pot over a very low flame (I used the lowest flame possible) and combine the cocoa, wine, sugar and butter. Stir with a wooden spoon until the butter has melted and the mixture is smooth, about 5 minutes.

5. Remove from heat and whisk in the eggs one at a time, making sure each egg has been fully absorbed before adding another. Once the eggs are fully incorporated whisk in the flour and baking powder until fully absorbed.

6. Fold in the chocolate chips and pour into the prepared pan.

7. Bake for 40-45 minutes, or until the center is springy.

8. In the meantime make the glaze.

To make the glaze:

1. Put a pot over a very low flame and combine the cocoa, wine, sugar and butter. Stir with a wooden spoon until the butter has melted and the mixture is smooth. Remove from heat. The mixture will thicken as it cools.

2. Once the cake is baked dock the surface with a formal. Optionally you May brush the cake with extra Primitivo wine.

3. Place the cake over a wire rack and pour the glaze over the top. Serve with a lovely glass of Primitivo wine!

Ingredients

• 2 cups dark chocolate chips

• 14 ounces sweetened condensed milk

• ¼ cup butter

• 1 teaspoon vanilla extract

•  1 cup chopped pecans plus about 2 tablespoons for topping

• Optional - Crushed graham crackers

Instructions

1.  Melt the chocolate, milk and butter in a double boiler on the stove top.

2. Add the extract and graham crackers stir until smooth.

3. Stir in 1 cup of pecans.

4. Scoop into a parchment lined loaf pan.

5. Spread with a spatula to approximately 1-inch thickness.

6. Top with remaining chopped pecans.

7. Chill until ready to serve.

8. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Ingredients:

• 2 tablespoons butter

• 1 1/4 cups granulated sugar

• 2/3 cup cocoa powder

• 1 1/2 teaspoons pure vanilla extract

• 3 large eggs, room temperature

• 1 cup all-purpose flour

• 1/8 teaspoon salt

• 3 oz good quality dark chocolate bar coarsely chopped

Instructions

1. Preheat oven to 350F degrees.

2. Generously butter or use cooking spray on a 9×9 square baking pan (or similar size) pan and set aside.

3. In a medium saucepan, melt the butter over medium-low heat, When completely melted, remove from stove and stir in granulated sugar and cocoa powder. Stir in the vanilla extract and eggs one at a time until eggs are completely incorporated and mixture is smooth. Stir in the flour and salt just until combined.

4. Pour brownie batter into the prepared baking pan. Sprinkle evenly with the chopped chocolate.

5. Bake brownies in the preheated oven for 32-35 minutes or until done. (The brownies will fell firm to the touch and a toothpick inserted into the middle of the brownies will come out clean)

6. Cool brownies on a cooling rack for at least 30 minutes (best if you can wait longer) before cutting and serving.

NOTES

This works at any altitude.

Ingredients: 

• 4 x 8oz packages of cream cheese

• 3 eggs

• 2 1/4 cups finely crushed graham crackers

• 1 tbs sugar

• 1/2 tsp ground cinnamon (optional)

• 2/3 cup butter melted

• 1 1/4 cups sugar

• 1/4 cup all purpose flour

• 4 tsp vanilla

• 2 x 8 oz cartons sour cream

• 1/4 cup sugar

Instructions

1. Allow cream chees and eggs to stand at room temperature for 30 minutes. Meanwhile for crust in a large bowl combine crushed graham crackers, the one tablespoon sugar  and if desired the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2in up the sides of a 10in  springform pan: set aside. 

Total Time : 30 Mins

Serves 2

Ingredients: 

• 1/2 cup uncooked farro

•  2 large eggs (refrigerator-cold)

•  2 teaspoons olive oil

•  1/2 teaspoon ground cumin

•  1/2 teaspoon kosher salt, divided

•  1 medium ripe avocado, halved and pitted

•  1/4 teaspoon cracked black pepper

•  3 tablespoons whole-milk plain Greek yogurt

•  2 lemon wedges

Instructions: 

1. Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.

2. Bring a small saucepan of water to a boil. Add cold eggs; reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water; let stand 6 minutes or until completely cool. Drain and peel.

3. Heat oil in a small skillet over medium. Add cumin; cook 30 seconds, stirring constantly. Add farro and 1/4 teaspoon salt; cook 2 minutes or until lightly toasted. Place 2/3 cup farro mixture in each bowl. Carefully halve one egg over each bowl. Add one avocado half to each bowl. Sprinkle remaining 1/4 teaspoon salt and pepper evenly over top. Top each with 1 1/2 tablespoons yogurt. 

4. Squeeze 1 lemon wedge over each bowl.

Adapted from Cooking Light

Ingredients:

• 1 cup All Purpose Flour

• 2 eggs

• 1 cup milk

• 2 Tbs butter

• salt to taste

Instructions: 

1. Whisk flour, eggs and 1/2 cup of milk

2. Add salt, melted butter and rest of milk (1/2 cup)

3. Beat until smooth.

4. Heat a frying pan on a medium high heat. Spray with Pam or a little butter/oil.

5. Pour some of batter into pan (enough to just cover the bottom when you swirl it a little)

6. When you see the top of batter gently start to bubble. Flip over.

7. Continue to cook until both sides are light brown.

8. Fill with any of the following (or your own addition/combination). 

• Nutella

• Banana

• Applesauce

• Butter and brown sugar

• Strawberries

• white sugar or powdered  sugar and lemon juice

• Cinnamon sugar and butter

• Almond/peanut butter

• Grated cheese 

• Jams or Preservatives.

9. Roll up or fold up and enjoy

You can stack on wax paper and use another day (heat in pan or microwave) . They will even freeze.

Makes 20-25 muffins suitable for freezing.

Ingredients: 

• 3 cups all-purpose flour

• 2 Tbsp spices (Pumpkin pie spice or mix of Nutmeg, Cinnamon, All spice)

• 2 tsps baking soda

• 1 1/2 cups brown sugar

• 1 can (15oz) pumpkin puree

• 4 large eggs

• 1 cup vegetable oil (I use canola)

• 1/2 cup orange juice (or water)

•  3 tubs applesauce 

• Additions - Dark or Milk Chocolate chips to taste and or raisins/craisins/nuts

Instructions: 

1. Preheat oven to 350 F (220 C)

2. Combine all ingredients (Except additions) in a bowl. Beat until mixed. 

3. Fold in additions.

4. Spoon into muffin cups. 

5. Bake for 25 mins until tops turn light brown.  

YIELD: 1 loaf (16 slices).

Ingredients: 

• 1-3/4 cups all-purpose flour

• 1-1/2 cups sugar

• 1 tsp baking soda

• 1/2 tsp Nutmeg

• 1  tsp Cinnamon

• 1/2 tsp All spice 

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 2 medium ripe bananas, mashed (1 cup)

• 1/2 cup canola oil

• 1/4 cup plus 1 tablespoon buttermilk

• 1 teaspoon vanilla extract

• 1 cup chopped walnuts

Instructions: 

• 1.  Preheat oven to 350°. In a large bowl, stir together flour, sugar, cinnamon, all spice and nutmeg (to taste) baking soda and salt. 

  2. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla.

  3.  Add to flour mixture, stirring just until combined. 

  4. Fold in nuts (optional).

  5. Pour into a greased or parchment-lined 9x5-in. loaf pan. 

  6. If desired, sprinkle with additional walnuts and extra cinnamon nutmeg and all spice. 

  7. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. 

  8. Cool in pan for 15 minutes before removing to a wire rack.

Ingredients

• 1 lb breakfast sausage.

• 1 cup white flour

• 1 cup whole wheat flour

• 1Tbsp Baking powder

• 1/4 tsp salt

• 2 Tbsp sugar

• 1 egg slightly beaten

• 1 cup low fat milk

• 2 Tbsp canola oil

• 1 cup grated cheddar cheese.

Instructions 

1. Preheat oven to 375 F . Line muffin cups with paper liners

2. Over medium heat on stove top, crumble sausage and cook until brown. Drain fat and allow to cool.

3. Add egg, milk, and oil to dry ingredients, stirring only enough to dampen the flour.

4. Stir in cooled sausage and grated cheese

5. Spoon into muffin tins (about 2/3 full). Bake for 20-25 mins.

Make a sour dough Recipe

Ingredients: 

• 3 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1 packet (or 2 teaspoons) active dry yeast

• 1 teaspoon kosher salt

• 2 cups lukewarm tap water

Instructions: 

1. In a nonmetal mixing bowl with a wooden spoon, stir together the flour, sugar, yeast and salt. Never allow sourdough starter to come in contact with metal.

2. Stir in the water slowly, mixing by hand until the batter is well blended; it will resemble a thick paste. Don't worry about lumps as they will dissolve during fermentation.

3. Cover the bowl with plastic wrap or a dishtowel, and let it sit in a warm place for 3 to 5 days, stirring the mixture three times each day. The starter will rise and fall over the fermentation period. It's ready when it thins, develops a pleasantly sour flavor, and appears bubbly. Store the starter in a large covered crock in the refrigerator until ready to use.

4. To use the starter, measure out the amount the recipe calls for and let it warm to room temperature before proceeding, about 4 to 5 hours.

To replenish the starter: 

Weekly  add a mixture of 2 cups flour, ½  cup milk, ¼ cup sugar, to the jar and stir to blend with the existing starter. 

Cover and let sit overnight in a warm place to ferment. In the morning, stir again and return to the refrigerator. Add 1 teaspoon sugar each week to keep the starter active if it's not being used regularly.

Ingredients: 

• 1 1/4 lukewarm water

• 2 cups sourdough starter

• 4 1/2 cups All Purpose Flour

• 2 1/2 tsps salt

• 2 tsps sugar

• 2 tablespoon (packet or dried) instant yeast

•  To glaze milk 2 tbsps

Instructions

1. Combine warm water, starter and 3 cups flour in a big bowl. At this stage I like to replenish my starter with one cup all purpose flour, one cup milk and half a cup white sugar) 

2. Add yeast, salt, sugar and rest of flour (I always leave the last half flour and some extra warm water ready in case the dough feels too sticky or dry and add as needed.) 

3. Knead for 8 mins or until dough pulls away from the side. Add flour or water as needed. The dough should be a little sticky but not stick to the sides of the bowl. 

4. Oil a bowl (I use a spray oil) (do not use metal) put dough in and leave for 90mins - 3 hours. 

5. Gentle deflate dough and form into 16in long loafs (baguette shaped)  - oil the cling film with spray oil and wrap each one individually.

6. Leave for 40 mins- 2 hours

7. Heat oven to 450F - 220C

8. Place 2 inches apart on a baking tray lined with parchment paper.

9. Before baking brush loaves with milk (or egg )

10.   Bake for 15-25 mins until light brown. I like to bake for 15 then turn them over for the last 5. 

Ingredients: 

• 1 package (1/4 ounce) active dry yeast

• 2-1/4 cups warm water (110° to 115°)

• 3 tablespoons sugar plus 1/2 teaspoon sugar

• 1 tablespoon salt

• 2 tablespoons canola oil (or a vegetable based oil)

• 6-1/4 to 6-3/4 cups bread flour (all purpose will work too if you cannot find bread flour) Or you could mix wholegrain and all purpose.

Instructions

1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.

4. Bake at 375° (175C) until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks till cool.

Adapted from Taste of Home.

Ingredients: 

• 1 1⁄2 cups warm water

•  1 tablespoon sugar

• 2 teaspoons active dry yeast

• 1 teaspoon salt

• 3 cups flour, plus a few tbsp for workspace

• Olive oil

• Garlic (if desired to taste)

• Parsley - fresh or dried. (if desired to taste)

Instructions: 

1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.

2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.

3. Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.

4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.

5. Mix Oil, Crushed Garlic and parsley - brush mixture onto the naan before cooking.  (if desired)

6. Grill naan pieces on a grill or electric griddle. Or, a frying pan sprayed with some nonstick cooking spray. Grill for 1-2 minutes on each side.

7. This recipe yields a very soft, chewy naan. 

Adapted from Food.com

Ingredients: 

• 400g flour, 

• 200ml white wine, 

• 100ml extra virgin olive oil, 

• a pinch of salt, 

• to taste, turmeric, curry, pepper but also oregano ...

• You could also add other herbs or spices

Instructions: 

1. In a bowl add flour and salt slowly add oil mixing by hand

2. Slowly add wine still mixing by hand.

3. Mix till a dough forms

4. leave to rise for one hour

5. Divide into small sections and roll into a rod.

6. Either leave as rods or form into circles or pretzel shapes.

7. Put in boiling water for a short period until they float.

8. Remove immediately and dry on a tea towel for 20 mins.

9. Put on Parchment paper and bake at 400F or 200C until lightly brown.

10. Watch that they do not burn.

Makes 8 pretzels

Ingredients: 

• 1 1/2 cups water (lukewarm)

• 1 tsps sugar

• 2 tsps  salt (kosher salt) 

• 1 package active dry yeast

• 22 ounces (4 1/2 cups) all-purpose flour

• 2 ounces unsalted  butter melted 

• Vegetable oil for pan

• 10 cups water

• 2/3 cup baking soda

• 1 large egg yolk beaten with 1 tbsp water

• Pretzel salt - or a coarse salt

Instructions: 

1. Combine the water, sugar, salt  (2 tsps) in a bowl and sprinkle yeast on top.

2. Allow to stuck in traffic for 5 mins or until foams.

3. Add flour and butter

4. (Either mix with dough hook on low) or combine by hand until well mixed.

5. Knead until dough is smooth and pulls away from side of bowl.

6. Clean bowl  and spray with vegetable oil. 

7. Return dough to bowl and cover with tea towel or plastic wrap. Stuck in traffic in warm place for 50-55 mins (dough should double in size.)

8. Preheat over to 450 F (220C)

9. Bring 10 cups of water to boil add baking soda.

10. Divide dough into 8 equal pieces. Roll out piece into 24 in long Make a U shape then cross them over to make a pretzel shape. Place on parchment lined sheet pan.

11. Place pretzels into boiling water one at a time for 30 sec. Remove using flat spatula. return to sheet pan.

12. Brush each pretzel with beaten egg yolk and sprinkle with pretzel salt.

13. Bake until golden brown - 12-14 mins. 

14. Cool fro 5 mins before serving.

Ingredients

Starter

• 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour

• 1 cup (227g) cool water

• 1/16 teaspoon instant yeast

Dough

• all of the starter (from above)

• 2 teaspoons instant yeast

• 3 cups (361g) King Arthur Unbleached All-Purpose Flour

• 2 1/4 teaspoons salt

• 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk

• 2/3 cup (152g) lukewarm water

• 3 tablespoons (35g) olive

Instructions

1. To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.

2. Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle.

3. Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours. Give the dough a fold: Turn it out onto a floured surface and, using a bowl scraper or bench knife, fold it like a business letter. Turn the dough 90 degrees. Gently flatten it a bit, and repeat the letter fold. Return the dough to the bowl, cover, and let it rise for another hour. Note: If you're using a bread machine, simply allow it to rise for an additional hour after the dough cycle has ended; there's no need to take it out and give it a fold.

4. Lightly grease your work surface, and two half-sheet baking pans (18" x 13") or similar large baking sheets. Grease your hands, as well.

5. Turn the dough out of the bowl onto a lightly greased work surface.

6. Pat the dough into an 8" x 10" rectangle and cut it into 12 squares (about 2 1/2" each).

7. Transfer the rolls to the baking sheets, leaving about 3" between them.

8. Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they're showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 400°F.

9. Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets. Note: For extra-crusty crust, forgo spritzing the rolls with water and instead add steam to your oven; for details see "tips," below.

10. Immediately place the rolls into the oven. Bake them until they're golden brown, about 10 to 15 minutes. Remove them from the oven, and cool on a rack.

11. Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about 8 minutes in a 350°F oven.

Tips from our King Arthur Flour Bakers

• This recipe makes larger, sandwich-type rolls. For smaller dinner rolls, divide the dough into 16 to 20 pieces.

• For extra-crusty crust, add steam to your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and pan so that the pan isn't directly under the stone, making it easier for steam to reach the baking rolls. Once you’ve placed the rolls in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking rolls; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam.

Adapted from King Arthur Flour.

INGREDIENTS

• 500g plain flour

• 400ml milk

• 1 tsp salt

• 1 tbsp bicarbonate of soda (or baking powder works)

• 1 tbsp lemon juice or vinegar

• 1 tbsp honey

• Handful of oats

Instructions

1. Pre-heat oven to 200 (400) FAN

2. Mix together the dry ingredients

3. flour, most of the oats (save a little for the top) salt, bicarb (or baking powder) in a large mixing bowl.

4. In a separate jug mix together the milk, honey, vinegar or lemon juice (it will curdle a little which is what you want).

5. Now combine the two together, slowly incorporating the wet into the dry until you have a fairly sticky dough. Tip out onto a floured work surface and kneed a little until it comes together to form a dough.

6. Tip onto a baking tray lined with parchment paper, cut a cross over the top (pretty much all the way through), sprinkle the remaining oats over the top and bake in a pre-heated oven for 40 minutes.

7. Remove and let cool or eat right away with butter, jam or cheese.

Adapted from Theocooks

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Ingredients: 

• ½ cup reduced-sodium tamari, shoyu or soy sauce*

• ½ cup water

• ⅓ cup honey or maple syrup

• 1 tablespoon rice vinegar or white wine vinegar

• 2 teaspoons grated fresh ginger

• 6 cloves garlic, pressed or minced

Slurry (to thicken sauce)

• 1 tablespoon cornstarch or arrowroot starch

• 1 tablespoon water

Instructions: 

1. In a small saucepan, combine the soy sauce, water, honey, vinegar, ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it so it doesn’t overflow.

2. Meanwhile, in a small bowl, whisk together the cornstarch and water until smooth (we’re creating a slurry, which will thicken the sauce). Set aside.

3. Once the sauce is simmering, whisk the slurry once more and pour it all into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds.

4. Remove the sauce from the heat and use as desired. To store for later, let it cool to room temperature before covering and refrigerating. Teriyaki sauce tastes best when it’s fresh, but will keep for 1 to 2 weeks in the fridge.

NOTES : 

*MAKE IT GLUTEN FREE: Standard soy sauces contain gluten, so choose certified gluten-free tamari instead (I used San-J brand).

MAKE IT VEGAN: Choose maple syrup instead of honey.

SERVING SUGGESTIONS: Use up leftover teriyaki sauce on a simple veggie stir-fry. Just cook up your leftover vegetables with some olive oil or avocado oil. Once they’re tender and caramelized on the edges, pour in some teriyaki sauce, stir a few times, and remove the skillet from the heat.

Adapted from Cookie & Kate

Basic vinaigrette

Ingredients:

• 1/4 cup vinegar

• 1 table spoon dijon mustard (any mustard will work)

• 3/4 cup Extra Virgin Olive oil (if not at hand any vegetable oil)

• Salt and pepper to taste

Instructions: 

1. Whisk the vinegar, mustard, salt and pepper or shake in a jar.

2. Store in refrigerator.

3. Shake or whisk before use.

Balsamic vinaigrette

Ingredients: 

• 1/2 cup Balsamic vinegar

• 3 Tbsp Olive oil

• 1/4 cup Honey

• 1/4 cup Dijon mustard (whole grain mustard is also good)

Instructions: 

1. Put all of the ingredients together  in a container with a lid and shake. 

2. Store in refrigerator.

3. Shake or whisk before use.

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Have yourself a camping adventure in the yard. Guaranteed memories. Plus you will want to keep them to take on the road in the future.

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As you might guess, you have to start with natural popcorn. You can, of course, use natural microwave popcorn and spritz it with a little cooking spray or low-fat butter spray before adding the toppings, but the stovetop method is actually a lot more efficient because it ensures the oil (which you need to hold the toppings on) and toppings are disbursed evenly throughout your popcorn. And despite what easy-popcorn manufacturers would have you believe, DIY popcorn seasoning is ridiculously easy to make. Give it a try.

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This all purpose BBQ rub is a blend of barbecue spices that pairs perfectly with chicken, pork and beef. It’s great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Barbecue spice rub is my to-go seasoning blend for meats, especially when it comes to grilling and smoking. I make a big batch and it lasts for months. You can even package up your spice blend and give it as gifts to the foodies in your life!

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Ingredients

• 8 cups loquats (seeded and quartered)

• 4 cups sugar

• 1 T. lemon juice

• 1/2 tsp. cardamom

Instructions

• Remove the blossom end of the loquats, then cut in half. Remove the seeds, and quarter. The peel can be left on or removed. I prefer to leave it on.

• Add prepared loquats to a 6-quart Dutch oven. 

• Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.

• Stir in lemon juice and cardamom. Bring to a boil, then reduce the temperature to low-medium.

• Cook for 30-40 minutes, stirring frequently.

• Spoon thickened jam into sterilized jam jars, leaving 1/4" headspace. Seal lids tightly, then process in boiling water for ten minute

Ingredients

• Serville Oranges

• 3 pints (1.7 liters of water)

• The juice of one lemon

• 1.4kg  (3lb) granulated sugar

• 15g butter

Instructions 

1. Scrub oranges well

2. Put without slicing into pot. Bring to the boil

3. Reduce heat and simmer for 1 1/2 to 2 hours until skins of fruit can be pierced by a skewer.

4. Lift oranges out of a pan. Cool slightly and chop coarsely.

5. Collect pips and collect in a muslim bag.

6. Return chopped oranges to pan with bag of pips and lemon juice.

7. Add sugar and stir continuously until dissolved.

8. Bring to boil and boil until setting point is reached.

9. Remove from heat and keep in pan until a settling point is reached and a skim forms.

10. Stir gently.

11. Pot and cover.

Ingredients 

• 100g (4oz) butter

• 3 eggs plus one yolk beaten

• 225g granulated sugar

• grated rind of and juice of one lemon

Instructions: 

1. Melt butter in a double saucepan or a glass bowl in a saucepan of boiling water.

2. Add sugar lemon juice and rind. Plus butter, eggs and egg yolk.

3.  Cook gently until the substance is thick enough to cover the back of a spoon.

4. Pour into clean dry jars and cover.

5. Use within two weeks.

For orange rind use two oranges and one lemon and follow recipes for lemon curd.

Ingredients:

• 1 large watermelon 

• 4 tablespoons salt 

• 1 quart water 

• 8 cups sugar 

• 4 cups vinegar 

• 8 teaspoons whole cloves 

• ¼ teaspoon mustard seed, approximately 

• 16 sticks cinnamon 

Instructions : 

1. •Use only the rind of the watermelon. Cut off all the dark green edges and pink parts from the rind. 

2. Cut white part of rind into 1-inch cubes, and soak overnight in salt and water solution. 

3. The following morning, drain. Cover with fresh water and cook until almost tender, 

4. Drain and set aside. 

5. Mix sugar and vinegar in large pot. Add spices tied in a cheesecloth bag. Bring to boil and cook 15 minutes. 

6. Add drained watermelon rind and cook 45 minutes or until rind is transparent but not soft and mushy. 

7. Remove spice bag. 

8. Fill hot sterilized jars with the pickles, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece lids. Process 5 minutes in boiling-water bath. Seal according to manufacturer's directions. 

Serving suggestion - serve with friend chicken, other poultry or a cheese plate.

Marie H., Guthrie