Latest Recipes

BREAKFAST

Easy Pumpkin Pancakes

Cooks in 30 minutes Difficulty Easy

(Serves 4-6) 2 cups pancake mix (a basic bisquick mix or multigrain mix will work. I have not tested any grain free/keto/paleo type mixes) 3/4 cup canned pumpkin purée 2 tbsp sugar 1 1/4- 1 1/2 cups milk (the amount required depends on type of mix – whole grain mixes […]

BREAKFAST

Pumpkin Ginger Bread with Streusel Topping

This Pumpkin Bread is a spin-off of the legendary Pumpkin Bread by Deb Perelman of the Smitten Kitchen. My take on it adds candied ginger to the batter and tops it with streusel topping. The recipe is for one large loaf (using a standard 9 x 5 loaf pan), but […]

MAIN COURSES

Beef and Quinoa Stuffed Delicata Squash

I always say that Delicata Squash is the “slice and bake” cookie dough of gourds. They are long and thin, typically, and have an edible skin. So you can literally slice them crosswise, bake, and eat them without doing much else (you do need to remove the seeds). However, in […]

SALADS

Broccoli, Carrot, and Cabbage Slaw with 3 Ingredient Miso Tahini Dressing

(Serves 4) 4 cups green cabbage, shredded 2 cups carrots, shredded  2 cups broccoli stems, shredded 2 tbsp sweet white miso paste  2 tbsp seasoned rice wine vinegar (or plain rice wine vinegar and 2 tsp honey) 1/2 cup tahini Room temperature water (about 1/2-3/4 cup) Kosher salt sumac (optional, […]

MAIN COURSES

Pasta with Italian Sausage and Double Kale

Difficulty Easy

(Serves 4) I created this pasta dish to resolve an issue. My partner really likes sausage pasta with a tiny bit of kale, and I like kale pasta with a tiny bit of sausage. I use two large bunches of kale and 3-4 links of Italian sausage for this recipe, […]

SNACKS

Baked Oatmeal Squares

Difficulty Easy

(Serves 4-6) 2 cups ROLLED oats  1 cup plus 2 tbsp milk (any kind, dairy or plant based will work) 2 eggs, lightly beaten 3 tbsp plus 1 tsp melted butter, coconut oil, grapeseed or other neutral oil) 1/3-1/2 cup maple syrup or any sugar (depending on how sweet you […]

SNACKS

Crispy Spiced Chickpeas

(Serves 3-4) 1 1/2 cups cooked chick peas (the amount typically found in one 15 oz. can), drained and patted dry with a paper towel 1/2 cup grapeseed oil 1/2 tsp sugar 1 tsp season salt (I use @simply organic brand) Combine sugar and season salt in a large bowl […]

DESSERT

Blueberry Buckle

Adapted from Cook’s Illustrated Blueberry Buckle recipe, Published 2005 Streusel: 1 cup packed light brown sugar 1 cup unbleached all-purpose flour 4 tbsp granulated sugar 1/2 tsp ground cinnamon pinch Kosher salt 8 tbsp (1 stick butter), cut into 16 pieces, softened, but still cool Cake: 1 1/2 cups unbleached […]

DESSERT

Brown Butter Toffee Chocolate Chip Cookies

8 oz (2 sticks) UNSALTED butter (cut into 16 pieces) 2 cups all purpose flour 3/4 tsp baking soda 1 1/2 tsp Kosher salt (use 3/4 tsp for regular table salt) 3/4 cup granulated sugar 2/3 cup brown sugar (tightly packed) 2 large eggs 2 tsp vanilla extract 1 cup […]

SALADS

Pesto Potato and Green Bean Salad

(Serves 4 as a side dish) 2 cups green beans, cleaned and trimmed 2 cups pee wee potatoes, washed 1/3 cup Pesto 1/3 cup Parmesan cheese, shaved Kosher salt black pepper Prepare an ice bath by filling a large bowl halfway with ice, and then enough water to fill the […]