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< Back Lemon Garlic Roasted Artichokes Prep Time: 425F Cook Time: 40 Minutes Serves: 4 Level: Beginner About the Recipe If you've ever wondered how to cook an artichoke, then you must make these Lemon Garlic Roasted Artichokes! With only 6 ingredients, these oven-roasted artichokes are truly the most flavorful way to cook artichokes! Ingredients 2 whole artichokes 3 Tablespoons lemon juice about 1 lemon juiced 2 Tablespoons olive oil ¼ cup gluten-free breadcrumbs 2 teaspoons Lakeshore Drive seasoning or a mix of salt, pepper, and garlic powder 2 large garlic cloves Preparation Preheat the oven to 425F. Next, prep the artichokes. Rinse the artichokes, then use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well. Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice. Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves. Next, season the artichoke halves with breadcrumbs and the seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned. Then, fill the cavity where the artichoke heart is with the garlic cloves. I used ½ clove per artichoke half, but feel free to use more if you would like! After that flip the artichokes over so the cut side is facing down in the pan and pour 2 Tabelspoons of water into the bottom of the pan to help keep the artichokes tender. Cover the tray of artichoke halves tightly with tinfoil. For tender artichokes, it's very important the baking dish is tightly wrapped in tinfoil. If you are unable to do this, you can individually wrap each artichoke in tin foil and bake them in the dish for similar results. This traps the steam and allows them not to dry out while roasting! Add the covered tray or tray of wrapped artichokes to the oven to bake for 30-40 minutes or until the artichoke hearts are easily piercable and the garlic is soft and spreadable. Remove the artichokes from the oven and place them onto a cooling rack. Once they have cooled enough to handle safely, serve and enjoy! Notes Please see the blog post for tips on selecting fresh artichokes as well as process steps and photos on how to cut and prep the artichoke. I used a specific seasoning, but a mix of salt, pepper, garlic powder, and any other spices you would like also works in this recipe. Olive oil can be subbed 1:1 for avocado oil or any other neutral cooking oil. Cooked artichokes are best enjoyed right out of the oven, however, they can be stored in a closed container for 3-5 days in the fridge and reheated to enjoy. While I didn't create a dipping sauce, you definitely can dip the leaves in melted vegan butter or your favorite sauce before enjoying it! If you want your artichokes even more tender, you can boil them first, then roast them for a shorter amount of time. Previous Next

< Back Kohakutou Edible Crystal Candy Prep Time: 30 Minutes Cook Time: 10 Minutes Serves: 30 Level: Beginner About the Recipe Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients. Ingredients Cooking spray, for greasing 4 teaspoons agar agar, preferably Telephone brand 1 3/4 cups cool water 3 cups granulated sugar 1/4 teaspoon clear candy flavoring, optional 3 to 6 drops liquid food coloring Preparation Gather the ingredients. Prepare an 8-x 8-inch glass or metal square pan with smooth sides (or a few small pans to make different color crystals) by spraying lightly with cooking spray. Stir to combine the agar agar and water in a medium saucepan. Let sit for 5 minutes. Place the agar agar mixture over medium heat and bring to a boil, stirring constantly, until it has completely dissolved and the mixture thickens, 2 to 3 minutes. Add the sugar and cook, stirring constantly, until it has completely dissolved and the mixture is thick and syrupy, about 3 minutes. Remove the pan from the heat. Add the candy flavoring, if using, and stir to combine. If making a single color of crystals, add the food coloring to the pan and stir. To make multiple colors, work quickly to divide the mixture between bowls. Add food coloring to each bowl, stirring to combine. Pour the mixture into the prepared pan(s). Refrigerate for 1 hour. Run a thin knife or offset spatula around the edges of the pan. Flip the pan over onto a parchment-lined baking sheet, then tap to dislodge the jelly. If the jelly is stubborn, cut it into chunks and remove those from the pan instead. Use a sharp paring knife to cut the jelly into crystal shapes, trimming as desired. The jelly will be firm but sticky. You can also tear the jelly to form jagged edges. Enjoy the crystals right away or let the crystals sit to form an outer crust (the inside will stay gummy). If enjoying later so that the crystals form this seal, spread the edible crystals onto the parchment-lined sheet and let sit at room temperature for 12 hours, then flip and let sit for 12 more hours or up to 3 days total before using and storing. Previous Next

< Back Olive Garden’s Alfredo Sauce Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Make Olive Garden’s Alfredo Sauce Recipe at home in just 20 minutes! Pair it with Fettuccine for an easy dinner idea the whole family will love! Ingredients 6 Tablespoons salted butter, high quality 1 Tablespoon garlic, minced 2 Tablespoons all-purpose flour 1 ½ cups heavy cream 1 ½ cups whole milk, 1% or 2% can be used if needed ½ cup Parmesan cheese, grated and at room temperature ½ cup Romano cheese, grated and at room temperature Salt and black pepper, to taste 1 lb. Fettuccine Parsley, to garnish Preparation I know it’s a restaurant chain, but honestly, Olive Garden’s Alfredo Sauce recipe is just perfect in my book. Hands-down. Chain or no chain, I love it. (And you won’t believe how easy it is to make at home!) PRO Tips For Making Olive Garden Alfredo Sauce: Olive Garden’s Alfredo Sauce recipe is made with Parmesan and Romano Cheeses, however you can also incorporate Mozzarella , Gruyere, Gouda, or Asiago . You can also just use Parmesan. You can use half and half instead of half heavy cream/half milk. If you only have evaporated milk, just use half the amount of milk and replace the other half with water. You won’t compromise flavor or consistency by doing this in creamy sauces like this one. You can even experiment with different pastas . I like fettuccine because the noodles soak up that thick sauce well! How to Make Alfredo Sauce Melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour. Add heavy cream and milk. Gradually whisk in the cheese. Add cooked Fettuccine. Sauce will continue to thicken upon standing. Tip: I like to use 3/4 lb. of fettuccine for saucier pasta, but this recipe will satisfy a full pound as well. Tips for Extra-Creamy Sauce Use blocks of (high-quality) cheese and shred it yourself for extra creamy results. Bagged shredded cheese has cellulose added to it to prevent the cheese from sticking together in the bag. Cellulose repels moisture, which makes it melt poorly in comparison to shredding the cheese yourself. Let the cheese come down to room temperature before adding it to the sauce. Sprinkle in the cheese gradually, the sauce should be warm but not too hot. Otherwise the dairy will separate and the consistency will be grainy. High-quality butter is important. I like, Land O’ Lakes brand. Pro Tip: Alfredo sauce continues to thicken upon standing, and thickens even more when it’s added to pasta. Refrain from adding additional cheese to thicken it up. Making Alfredo Sauce Ahead of Time Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated. It can be stored in the refrigerator for up to 3 days. It can also be frozen and is best if used within 1-2 months. How to Reheat Alfredo Sauce Alfredo sauce will thicken up and harden as it cools, but can be easily microwaved or slowly reheated on the stove top . Reheating in a makeshift double boiler is the best reheating method to restore it back to it’s original form. (Either by itself or when combined with pasta. Frozen Alfredo sauce should be thawed overnight in the fridge before heating. If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out. Instructions Boil the fettuccine according to package instructions. As the water preheats, begin the sauce. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Whisk in the flour and cook for 1 minute, stirring continuously. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner. Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers. Slowly stir in the cheese. Taste and season with salt/pepper if desired. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken. Garnish with chopped parsley and serve! Previous Next

< Back Homemade Artisan Bread Prep Time: 4 Hours Cook Time: 25 Minutes Serves: (2) 8-inch loaves Level: Beginner About the Recipe Ingredients 3 and 1/4 cups (about 430g) bread flour ( spoon & leveled ), plus more for hands and pan 2 teaspoons (about 6g) instant yeast 2 teaspoons (about 9g) coarse salt (see note) 1 and 1/2 cups (360ml) water , close to room temperature at about 70°F (21°C) optional: cornmeal for dusting pan Preparation 1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can. 2. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. 3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about. 4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. 5. During this 45 minutes, preheat the oven to 475°F (246°C). 6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again. 7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust. 8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C). 9. Remove the bread from the oven and let it cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days Notes Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions. Flour: For the absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste a bit dense. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer. Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons. Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note. Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place the pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed. No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow. Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc. Previous Next

< Back Strawberry Rhubarb Crisp (Gluten Free) Prep Time: 5 Minutes Cook Time: Serves: Level: Ingredients Strawberry Rhubarb Filling: 1 pound rhubarb 8 ounces frozen strawberries - thawed and the juices saved 1/4 cup maple syrup - or honey (more to taste if your berries aren’t sweet) 1 tsp orange or lemon zest 1 tsp cinnamon 2 tbsp tapioca starch Crisp Topping: 3/4 cup rolled oats - or 1/2 cup oat flour 1/4 cup butter - avocado oil, vegan butter, or coconut oil 1/4 cup coconut sugar 1 tsp cinnamon 1/4 tsp sea salt 1/2 cup chopped nuts - pecans, cashews, or walnuts 1/4 cup rolled oats Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon. Preparation Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost anything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier. If you have a rhubarb plant at your house, you’ll know that it’s kinda like zucchini. Once it gets going, there’s so much of it that it’s a total overload! I just learned that you can freeze it, so that’s going to be my main strategy in keeping up with the supply. You can also find rhubarb at your local grocery stores when it’s in season. And you’ll definitely see it at most farmer’s markets. If you find you just love its unique tangy flavor, try looking for a plant to buy. It can be planted right into your landscape/flower beds, and it pretty much takes care of itself. That way you’ll be loaded up with rhubarb for months every spring into early summer! Rhubarb – is from the Buckwheat family and is a tangy/string stalk sort of like celery. The leaves aren’t edible, so be sure to trim them off first. It’s hard to describe rhubarb if you haven’t had it, but definitely pick some up and try it out in a dessert. Its tangy nature is so perfect with berries, and you might find yourself addicted to its unique tanginess. Strawberries – I use thawed frozen strawberries in this recipe because strawberries aren’t in season here when rhubarb is in the early months. If you have fresh strawberries, the fresher the better. Store-bought strawberries have way less juice than frozen, so that could make your crisp slightly thicker. Maple syrup – or honey both work in this recipe and both have unique flavor profiles that are very tasty. I tend to use whatever I have, but honey is really nice with the rhubarb-strawberry combo. Orange zest – or lemon juice adds the perfect bright note to this recipe that makes it stand out in combination with the cinnamon. Cinnamon – in both the filling and the topping makes this crisp perfectly flavorful and works together with the orange zest for a great combo. Tapioca starch – thickens up the filling, but you can use cornstarch or arrowroot too. Oats – are used to make homemade oat flour and are stirred in at the end as well for the classic crisp topping. Use certified gluten-free oats if you have allergies. I like homemade oat flour better than gluten-free flour, but that will work as well. Butter – or coconut oil, avocado oil , or vegan butter all work as dairy-free options as well. Coconut Sugar – makes an extra crispy topping. I have used maple syrup or honey, but the crisp topping comes out much softer so I don’t recommend it. You can also use cane sugar or brown sugar instead. Nuts – chopped and added to the crisp topping adds a lot of crunch and flavor. But if you can’t have nuts, just leave them out, or you might even try pumpkin seeds. Make this Strawberry Rhubarb Crisp step by step Step 1: Start by washing and trimming your rhubarb. Then slice the rhubarb into slices 1/4″-1/2″ thick. Use a nice sharp knife to make this easier. Step 2: Next whisk together the maple syrup with the cornstarch or tapioca and cinnamon until no lumps remain. Stir in the lemon zest and set the mixture aside. Step 3: Add 3/4 cup rolled oats to the food processor and process into coarse oat flour. Step 4: Add the butter, coconut sugar, cinnamon, and sea salt to the food processor . Process until the mixture begins to clump. Then add the remaining 1/4 cup rolled oats and chopped nuts. Pulse just to combine. Step 5: Add the rhubarb to an 11″x7″ baking dish along with the strawberries. Pour the maple syrup mixture over the top and mix to combine. Step 6: Sprinkle the crisp topping evenly over the top of the strawberry rhubarb mixture. Bake the crisp until the rhubarb is tender, the crisp topping is browned and the juices are bubbling around the edges, about 40 minutes. Ways to serve this Homemade Maple Ice Cream, The Best Vailla Bean Ice Cream, Homemade Coconut Ice Cream, (dairy free & vegan) Homemade Coconut Whipped Cream, (dairy free & vegan) or The Ultimate Whipped Cream This Strawberry Rhubarb Crisp makes a great dessert of course, but it’s also a fantastic addition to your next brunch! FAQ’s Do I need to refrigerate Strawberry Rhubarb Crisp? The common consensus is YES! definitely refrigerate your strawberry rhubarb crisp once it’s completely cooled to room temperature for 3-4 days. I personally leave mine on the counter overnight, and refrigerate the next morning after eating some for breakfast, but it never hurts to be safe than sorry! How do I reheat Strawberry Rhubarb Crisp? The best way to reheat and crunchy up your crisp is to heat it in the oven at 300ºF until warm and the topping has become crisp again 10-15 minutes. Do I peel rhubarb before cooking? You don’t need to peel rhubarb before cooking. If you are lucky enough to have beautiful red/pink rhubarb the skin will add a lot of color to your crisp. Also, the skin on rhubarb isn’t tough at all once your crisp is baked. Storing leftovers To store – place any leftovers into an airtight container and store them in the refrigerator for 3-4 days. Reheating – place the crisp into the oven at 300ºF just until it warms up again. To freeze – this crisp freezes ok with the rhubarb a bit softer after you defrost it. Place any leftovers into an airtight container and store them in the freezer for up to 1 month. Defrost overnight in the fridge and crisp it up again if desired by following the reheating instructions Tips & Tricks Make the crisp topping ahead of time and store it in the fridge for 1-2 days, or in the freezer for up to 1 month. This is one of my favorite shortcuts so I can make a homemade crisp so much faster. How to make Strawberry Rhubarb Crisp ahead of time? This crisp is best eaten the same day it’s made, but my best make-ahead tip is listed above to make the crisp topping ahead. You can also prep the strawberry rhubarb mixture and refrigerate the baking dish. Then take the dish out to warm up to room temperature before adding the crisp topping and baking. The 3rd best option would be to bake it 1-2 days in advance, cover and refrigerate. Then warm up the crisp in a 300ºF oven until the crisp topping is crispy again. A sharp knife makes all the difference with rhubarb. It can be fibrous when raw and a sharp knife will make quick work of it, while a dull knife will make you wonder why you bothered with rhubarb! Dietary Options & Substitutions Dairy-free, Vegan, or Vegetarian – use dairy-free or vegan butter. I’ve used coconut oi l and avocado oil which both work well too. I really hope you enjoy this Strawberry Rhubarb Crisp! And if you do get a chance to make it, I hope you enjoy it as much as my family and I! INSTRUCTIONS Preheat the oven to 350ºF. Wash and trim the rhubarb, then slice it into 1/4-1/2 inch pieces. Add the rhubarb and strawberries to a 11″x7″ baking dish. Mix together, then spread out evenly. Combine the tapioca starch with the maple syrup until completely combined and no lumps remain. Then mix in the orange/lemon zest and cinnamon, then pour the mixture over the sliced rhubarb and strawberries. For the crisp topping, place the 3/4 cup oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Add the butter in small pieces, coconut sugar, cinnamon, and sea salt. Pulse until the mixture begins to clump. Add the chopped nuts and additional 1/4 cup rolled oats and mix the crisp topping together by hand. Using your hands to break apart the topping, crumble it evenly over the top of the strawberry rhubarb mixture. Bake it in the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling. Serve hot, warm, or at room temperature with your favorite vanilla ice cream. NOTES This rhubarb crisp is on the tangy side so that it pairs well with ice cream and isn’t overly sweet! Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon Previous Next

< Back 4-Bean Salad Prep Time: 10 minutes Cook Time: Serves: 8 Level: Beginner About the Recipe Ingredients ½ cup white sugar ½ teaspoon salt 2/3 cup olive oil 2/3 cup white wine vinegar (or white, or apple cider vinegar) 1 can garbanzo beans (16 oz.) 1 can green beans (16 oz.) 1 can yellow wax or baby butter bean (16 oz.) 1 can kidney bean (16 oz.) 1 small purple onion, thinly sliced (or other mild onion) 1 stalk celery, thinly sliced (optional) Preparation Mix together sugar, salt, oil, and vinegar. Drain and rinse beans and place in a large bowl, add onion. Pour mixture over beans and lightly toss. Best if made a day ahead to absorb flavors. Previous Next

< Back Graham Cracker Crust Prep Time: 5 minutes Cook Time: 7-10 minutes Serves: 8 Level: Beginner Ingredients 1 ½ packages graham crackers (12 whole pieces) 6 tablespoons melted butter (not margarine or substitutes, they have too much water) ¼ cup white sugar, granulated Preparation Crush graham crackers. You can use a food processor, blender, or plastic baggie and a rolling pin (I use the plastic bag and rolling pin method because I don’t like the clean-up, but the other methods are faster.) Mix the butter and sugar in with the crushed graham crackers. This mixture will be crumbly and won’t hold together. That is good. Pour into an 8-9-inch pie tin and gently press into place with your fingers, following the shape of the pie tin. Try to make it as even as possible. Once it is evenly distributed, you can lightly press it with the bottom of a glass for uniformity, but don’t make it too compact. Bake it for about 7-10 minutes at 350°F. Let cool before adding pie filling. Previous Next

< Back Cheesecake Fruit Dip Prep Time: 10 minutes Cook Time: 0 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 small box sugar-free Jell-O cheesecake pudding mix 2 cups heavy whipping cream Preparation Blend in a mixer on high until light and fluffy. Serve cold as a dip for fruit, or as individual puddings Previous Next

< Back Stuffed Onions Prep Time: 20 Minutes Cook Time: 1 Hour 20 Minutes Serves: 6 Level: Beginner About the Recipe Amina Al-Saigh’s take on Iraqi dolma wraps a beautiful array of veggies, herbs and rice into every bite Ingredients 6 small, oval yellow onions (plus more, if needed) Stuffing: 4 large garlic cloves 1 yellow onion, finely diced ½ large red pepper, finely diced 1 cup parsley, finely chopped 1 large tomato, grated 1½ cups short-grain rice 2 tsp kosher salt ½ tsp black pepper ½ tsp cumin 1 tsp allspice 1 tsp dried dill weed 1 tsp dried mint 3 tbsp pomegranate molasses 3 tbsp tomato paste 2 tbsp lemon juice Sauce: ½ cup tomato paste 3½ cups hot water 3 tbsp pomegranate molasses ¼ cup lemon juice 1½ tsp kosher salt ½ tsp black pepper Any remaining juices from the stuffing Preparation Place the oven rack in the lowest position and heat the oven to 450 F. Peel the onions. Then, using a paring knife, carefully cut out the root, creating a hole about ¼ inch deep (this will help you separate the layers later on). Cut a slit in the onion lengthwise, stopping when you reach the centre. Place the onions in a medium glass bowl and microwave for 1 minute to soften the layers slightly. (Alternatively, you can place the onions in a pot of boiling water for 1 minute.) Set aside to cool as you prepare the rest of the ingredients. To make the stuffing, mix all the ingredients together in a large bowl. To stuff the onions, use your fingers to carefully dislodge each layer of an onion, popping them out one by one until you reach the centre. Repeat this process until you’ve separated all of your onions into single layers. Place roughly 1½ tablespoons of stuffing inside each layer, then join the two edges of the onion so they overlap by at least a ½ inch. Note that the rice will expand while baking. Arrange stuffed onions in a round 3-quart lidded sauté pan that’s at least 2 inches deep (you could also use a 9-by-13-inch baking dish and cover with foil), fitting them tightly together to help them stay closed while cooking. To prepare the sauce, mix ingredients together in a medium glass bowl. Pour the sauce over the stuffed onions. Cover tightly with the lid or foil and bake for 30 minutes. Remove from the oven, uncover, then continue to bake for another 30 minutes. Check on the onions at this point to ensure there is enough sauce left in the pan. If needed, add another ½ cup water. Bake for an additional 15 minutes, allowing the top to brown, the rice and vegetables to get very soft and the sauce to thicken. Let cool for 10 minutes. Serve with yogurt and salad on the side. Previous Next

< Back Gluten Free Sourdough Starter Prep Time: 20 Minutes Cook Time: NA Serves: 1 ¼ cups starter Level: Beginner About the Recipe Ingredients 1 cup (120g) King Arthur Gluten-Free Measure for Measure Flour 1/2 cup + 1 tablespoon (128g) cool water Preparation Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Days 3, 4, 5... Repeat the process from Day 2. Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe. If it takes longer than this, simply keep repeating the once-a-day feeding process until it matures fully; bubbling nicely, and doubling in size within several hours after feeding. Previous Next

< Back Brown Butter Garlic Fried Gnocchi Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights! Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 Tablespoon Olive Oil 1 pound potato gnocchi 1/4 cup butter 3 cloves garlic minced 1 teaspoon fresh thyme 1/2 cup parmesan cheese shredded Preparation Pan Fried Gnocchi You guys! This brown butter garlic fried gnocchi is one of the easiest and tastiest dishes yet! Tender soft pillowy gnocchi is fried in olive oil till it has a golden crisp crust, but still tender inside. Then butter is melted and cooked till it starts to brown giving you that nutty salty flavor that is divine. Add in some garlic and thyme and voila! You have a meal fit for royalty. Super simple, and super delicious! This is my kind of meal! You might want to double this recipe, I found that I could have eaten half of this by myself, so you might want to double it. What is Gnocchi? Pronounced nyow·kee, it comes from Italy and is not, as some believe, a pasta. Gnocchi is actually a dumpling and is typically made from cooked mashed potatoes, flour and maybe eggs to form a dough. The dough is then rolled out into long pieces, cut into bite-sized pieces and then pressed with a fork to form its classical ridges. These ridges are meant for soaking up and holding on to sauces. Despite not being a pasta, it is often used like one, you can often substitute noodles with gnocchi in many dishes. When cooked correctly, they are light, airy and soft. Ingredients for Brown Butter Garlic Fried Gnocchi Look for gnocchi on the shelf with the other pastas. Shelf stable gnocchi is a bit firmer and will hold up better to the frying than fresh. Fresh is fine if that is all you can find, but it might fall apart as you saute it so toss it gently. Olive Oil: This is the ideal oil for frying the gnocchi, high enough smoke point and adds a bit of flavor. Gnocchi: Use potato gnocchi for this recipe. Unsalted Butter: You cannot substitute the butter for something else. It won’t brown and create that incredible nutty flavor otherwise. Garlic: Mince your garlic for best flavor. Fresh Thyme: I highly recommend using fresh here instead of dried. Parmesan cheese: Grate your own cheese. It tastes so much better. Making Incredible Fried Gnocchi with Brown Butter This one of the easiest recipes ever, and it yields one of the fanciest dishes too! It looks and tastes like you ordered it from a fancy Italian restaurant, only it's better! Fry: In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. Butter: Add in the butter, whisk until it starts to froth and turn brown. Toss: Remove from heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Browning Tips! Don’t be scared by browning butter, it is super simple and foolproof if you follow these tips. To get the best browned butter you really need to use unsalted butter. There are several reasons you want to use unsalted butter. First, unsalted butter is going to be fresher. Salt acts as a preservative so salted butter will have a longer shelf life, meaning unsalted will be fresher. Second, because you use unsalted butter you can control the amount of salt in your sauce, which is a good thing. Third, salted butter will foam up more than unsalted which can make it hard to see when the butter is the color you want it to be. Use a light colored pan: You want to be able to see the brown bits form at the bottom of the pan. Using a dark colored pan will prevent you from seeing when those have formed and this is a key clue to when your butter is done. Those dark specks are the toasted milk solids that bring the flavor, so don’t leave them behind. Don’t Stop Stirring: This will make sure your butter cooks evenly and will help it from going from brown to burnt too fast, which can happen. Cut the butter into pieces: Again you want it to cook evenly and cutting it will help it do so. Remove from heat and pan: Once your butter has foamed, turned golden brown and the brown specks form, you want to remove it from the heat. Transfer the butter to a different pan as well or as in this case add something to the pan. This will help the butter stop cooking so it doesn’t go from brown to burnt. Smell: It should have a buttery, nutty rich smell as well. Variations for this Easy Gnocchi Recipe Herbs: Use different herbs with your browned butter if you wish. Sage, rosemary, oregano, basil all work well with this sauce. Brighten: Add a squeeze or two of fresh lemon juice to brighten and add a bit zinginess to the gnocchi. Spice: If you want to add a bit of spice to your browned butter gnocchi, you can add some red pepper flakes to give it a bit of a kick. Leftovers: Keep leftovers in the fridge for 4-5 days and rewarm in a pan on the stove. Add a bit more butter if you need to keep it from drying out. Instructions 1. In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. 2. Add in the butter. Whisk until it starts to froth turns brown. 3. Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Previous Next

< Back Roasted Beets with Goat Cheese Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 4 Level: Beginner About the Recipe These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection. Ingredients 4 beets (you can roast up to 8 beets at a time; use 4 for serving) Olive oil Kosher salt 2 ounces soft goat cheese (optional) Thinly sliced chives, for garnish Preparation WOW. I didn’t think I could be wow'd by beets. But this recipe…you’re in for a treat. Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. My mom served this plate to me and I almost jumped out of my chair. “Whoa! These taste amazing.” I didn’t think I was that big of a beet fan. She proved me wrong! It’s become one of our favorite beet recipes Here’s all you need to know about making roasted beets with goat cheese. How to roast beets Let’s start with the cooking method: roasting! We have three methods for how to cook beets, and roasting takes the longest of the three. So why do it? Slow roasting brings out an earthy, sweet flavor from beets that you can’t get in any other method. (If you don’t have over an hour to roast your beets, we have a shortcut for you below). Here are the main steps for how to roast beets (or go to the full recipe below): Wash the beets and cut off the greens. Rub the beets with olive oil and place in an oven safe dish. If you don’t have this type of dish, you also can wrap each beet individually in aluminum foil and place them on the oven grates. Roast the beets for 45 minutes (small beets) to 1 ½ hours (very large beets) , until tender when pierced with a fork. The time depends on the size of the beets and freshness. Typically we find medium sized beets take about 1 hour, so use that as your rule of thumb. Rinse the beets under cool water and rub off the skins with your fingers: they should pop right off! Your fingers will turn a lovely shade of pink, but it will wash off later.. It’s nice to cook beets in big batches, and you can do that with this recipe. Roast a bunch of beets at a time, and then just use 4 beets for the recipe below. Tips for making roasted beets with goat cheese Once you’ve got the beets cooked, there’s not much left to this recipe! All you’ve got to do is top it. Here are a few small notes to consider: Because this recipe is so simple, ingredient quality is key. The fresher the beets, the better the goat cheese and higher quality the olive oil, the better the recipe. Serve it warm, room temp, or cold. These beets are fantastic after roasting when they’re still a bit warm: this is our favorite way to serve it! But to make it ahead, roast the beets one day and refrigerate them whole. On the day of serving, slice the beets and assemble the salad. How to serve these roasted beets! Now, this roasted beets with goat cheese is a stunner of a healthy side dish recipe! Because beets are seasonal in both the spring and fall, there are a lot of vibes of food that work well with them. Here are a few meals that it would pair well: Salmon: Beets are a great veggie to go with salmon. Veggie Burger: That perfect vegetarian entrée! Pasta: It would go with Mushroom Pasta with Goat Cheese or with spring beets, Orecchiette Pasta with Lemon Asparagus. Meatloaf or Meatballs: Try it with Best Vegetarian Meatloaf or Vegetarian Meatballs & Gravy. Entertaining: It would be fantastic as a healthy Thanksgiving side dish or holiday meal. This roasted beets with goat cheese recipe is… Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the goat cheese. Instructions Preheat the oven to 425 degrees Fahrenheit.* Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven. Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates). Roast the beets for 45 minutes to 1 ½ hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour. Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold. To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives. Previous Next