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< Back Homemade Tomato Soup Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 quart stewed tomatoes OR 6 fresh tomatoes ½ cup to 1 cup heavy whipping cream OR whole milk (but only if you hate yourself) ¼ teaspoon each salt and pepper (to taste) ¼ - ½ teaspoon granulated garlic (to taste, NOT optional) ¼ teaspoon basil (to taste, optional) Preparation If you are using a quart of stewed tomatoes, pour into a saucepan and blend until smooth (I find that having some texture is pleasant). Skip to #4 . If you are using fresh tomatoes, cut them up and place them in the saucepan. Add just enough water so that the tomatoes don’t burn (a couple of tablespoons). Cover and steam until cooked. Blend until smooth. Add your cream, salt and pepper, garlic, and basil. Heat up on a medium heat and serve warm. This soup is so easy and satisfying, it is hard not to want to eat it every day! Goes really well with a crispy, perfectly melted cheese, grilled cheese sandwich. The epitome of comfort food. Previous Next

< Back Moroccan Rub Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 tablespoons paprika 1 teaspoon salt 1 teaspoon sugar ½ teaspoon black pepper, coarsely ground ½ teaspoon ginger ½ teaspoon cardamom ½ teaspoon cumin ½ teaspoon fenugreek ¼ teaspoon cloves ¼ teaspoon cinnamon ¼ teaspoon allspice ¼ teaspoon cayenne Preparation Combine all ingredients. Store in an airtight container. Previous Next

< Back Northern France Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 10 teaspoons dried tarragon 1 ¼ teaspoons powdered bay leaf 5 teaspoons dried thyme ½ teaspoon ground cloves 10 teaspoons dried chervil Preparation Combine all in a blender and process until well powdered. Seal in an airtight container. Previous Next

< Back 3 Ingredient Rhubarb Compote Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4-6 Level: Beginner About the Recipe All you need is sugar, vanilla, and rhubarb to make this jammy sweet-tart compote. Ingredients 1 pound rhubarb stalks (6 to 7 medium) 1/2 cup granulated sugar 1 vanilla bean, or 1 teaspoon vanilla bean paste or vanilla extract 1/4 teaspoon kosher salt Preparation The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen. There are endless ways to enjoy it (this crisp, these shortcakes, and this cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection. A 3-Ingredient Formula for Rhubarb Compote While many rhubarb compote recipes feature a long list of ingredients, this one keeps it easy. It might not seem like it at first glance, but stalks contain quite a bit of liquid, so there’s no need to add juice or water when making this compote. As the rhubarb heats and the sugar dissolves, that liquid will get drawn out, mingle with the sugar, and become a sauce for the tender rhubarb to bathe in. Scraping a vanilla bean or adding a splash of vanilla extract to the compote adds depth, but it’s just one way to do so. Instead, you could add a lemon or orange peel, a couple of cracked cardamom pods, or even the smallest pinch of dried lavender. Play around and make this compote your own. How to Enjoy Rhubarb Compote Serve this compote warm over vanilla or strawberry ice cream for the ultimate spring dessert — you won’t be disappointed. It’s lovely over other creamy treats like panna cotta and lemon posset . Be sure to save some for your morning yogurt, to serve with oatmeal or pancakes, and to spoon on toast or biscuits . INSTRUCTIONS 1. Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan. 2. Add 1/2 cup granulated sugar. If using 1 vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt. 3. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes. 4. Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold. RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Previous Next

< Back Banana Pudding Prep Time: 10 Minutes Cook Time: N/A Serves: 8 Level: Beginner Ingredients 2 boxes Vanilla Wafers 6 to 8 bananas, sliced 2 cups milk 1 (5 oz.) box French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream Preparation Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. (add crushed cookies to the top - for a yummy look) Refrigerate until ready to serve! Previous Next

< Back Cocoa Spice Rub for Fish and Meat Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon brown sugar ¼ teaspoon dry mustard 1/8 (or dash) teaspoon ground cinnamon 1 teaspoon sweet Hungarian paprika ½ teaspoon cocoa powder 2 teaspoon chili powder ½ teaspoon ground cumin ¼ teaspoon black pepper 1 ½ teaspoon salt Preparation Mix ingredients together. Save in an airtight container. Previous Next

< Back Cheese Fondue Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 cube of butter 1/2 cup milk 1 lbs. mozzerella OR Swiss cheese, grated 2 tablespoons flour Preparation Melt the butter and milk in the warm fondue pot Dust the cheese with the flour and mix it until all of the cheese is lightly coated. This will help make the sauce thicker. While stirring, slowly add the dusted cheese to the butter/milk mixture a small handful at a time. Make sure to allow the cheese to thoroughly melt before adding the next handful. Repeat until all of the cheese is incorporated This makes a perfect dipping cheese sauce. Other cheeses may be substituted. Try different ones to see what you like best. Previous Next

< Back Spam Eggs And Rice Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 (add additional egg for each individual) Level: Beginner About the Recipe This is a simple and quick meal that your entire family will enjoy! Ingredients 1 can low sodium spam 1 tbsp low sodium soy sauce 1 tbsp brown sugar 1 tsp mirin 1 tsp furikake seasoning 1 Fried Preparation Cut the Spam into cubes. In a hot pan, cook the spam until you get a golden brown color. Add soy sauce, sugar and mirin. Cook for an additional 2 minutes and remove off heat. Serve with white rice, furikake and fried egg. Previous Next

< Back Orange Blossom Syrup Prep Time: 1 minute Cook Time: 5 minutes Serves: -0- Level: Beginner About the Recipe Ingredients 1 ½ cups corn syrup 1/3 cup brown sugar 2 Tablespoon water Boil 2 minutes, then add: ¾ Tablespoon almond extract ¾ Tablespoon orange extract Preparation Add all ingredients and stir periodically until it comes to a full boil. Serve on French toast, waffles, pancakes, or anything else that requires syrup. The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy! Previous Next

< Back Dark Moist Chocolate Cake Prep Time: 10 Minutes Cook Time: 35 minutes Serves: 8 Level: Beginner Ingredients ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Preparation ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Previous Next

< Back Pork Cabbage Dumplings Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 2 Level: Beginner About the Recipe This Pork Cabbage Dumpling Recipe Is Amazing!! Ingredients For the Dumplings 1 pound ground pork 1/2 cup green onions, finely chopped (about 3 green onions) 1/2 inch knob ginger, peeled and finely grated 1 tablespoon coconut aminos 1 teaspoon fish sauce 1/2 teaspoon toasted sesame oil 1/2 teaspoon crushed red pepper flakes (optional) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 15 savoy cabbage leaves, ends trimmed (or regular green cabbage(see notes*)) 2 cups broth (approximately) For the Sauce 2 tablespoons coconut aminos 1 tablespoon lime juice (about 1/2 lime) 1 1/2 teaspoons fish sauce Toasted Sesame seeds, for garnish (optional) Preparation Line a large baking sheet with paper towels and set aside. Bring a large saucepan of water with a pinch of salt to boil. Meanwhile, in a bowl, combine the ground pork, green onions, ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes, salt and pepper. Using your hands, mix until well combined. Set aside. Once the water is boiling, submerge cabbage leaves under the water to soften, about 3 minutes. Then, transfer the tender cabbage leaves to the paper towel lined baking sheet and let cool until it is cool enough to handle. When the cabbage has cooled to handle, pat excess water off using paper towels. Place approximately 1 ½ tbsp. of the pork mixture into the middle of the leaf to wrap, take the thick stem of the cabbage and fold it on top of the meat mixture. Begin to roll horizontally, using your thumb and forefinger to simultaneously roll and tuck in the sides. Gently roll until it is in a tight little package or dumpling. Similar to if you were rolling a tiny burrito. Fill a pot with about 2 inches of broth and set a steamer basket on top (be sure the broth isn’t spilling over the top of the steamer basket, you want it filled to just below your basket so the liquid doesn’t touch your dumplings, it just steams them). Gently place dumplings in a steamer basket seam side down (it’s okay to stack them) and bring the broth to a boil. Once boiling, cover and let the dumplings steam until the pork is just cooked through, about 12-13 minutes. Test dumplings by cutting into the center of one to make sure the pork is no longer pink. (If using an electric steamer, fill the bottom with broth. Gently place dumplings in a steamer basket and cover with a lid. Steam for 15 minutes.) While your dumplings steam, make the sauce. Combine all the “For the Sauce” ingredients and stir to combine. When cooking time is done, using tongs carefully transfer the dumplings to a paper towel lined plate, sprinkle with the sesame seeds and serve with the dipping sauce. Enjoy! Notes NOTES: If using green cabbage, place the whole head in boiling water. Steam for 10 minutes to soften leaves. Once cool, separate the leaves for rolling. Previous Next

< Back Fermented Strawberry Soda Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 8 Level: Beginner About the Recipe The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics! Ingredients ● 5 cups strawberries ● 1 cup organic pure cane sugar ● 7 cups of water ● 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug. Preparation 1. Put the strawberries, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes. 2. Squish the strawberries in the pot (I use a potato masher), and pour the strawberry sugar water through a fine mesh strainer into a large bowl. 3. Add the whey to the strawberry sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home. 4. After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 3 days to a week. Our home has been quite unseasonably cool this month so it took mine more like a week. Move the bottles to the fridge once they are ready. Previous Next