All Our Recipes
Cardamom Hot Chocolate
2 tablespoons dark chocolate, chopped
1 teaspoon unsalted butter
1 cup milk
3 cardamom pods, crushed with the back of a knife (powdered cardamom will also do)
1/2 teaspoon vanilla
1. In a small saucepan, heat milk and cardamom pods over medium-low heat. Let simmer for 10 minutes.
2. Heat butter and chocolate in another saucepan over medium-low heat. Stir until smooth.
3. Whisking constantly, add hot milk in a steady stream. Remove from heat and remove cardamom pods. Stir in vanilla and serve immediately.
This is a simple recipe highlighting the leek, a hardy, rich vegetable of late summer. The recipe can be dressed up or kept modest. When preparing the leek, I cut off the bottom just before the leaves begin to separate. This section is generally clean inside and only requires a quick rinse. Then, I decide how much of the top portion looks good enough to eat and cut off the top few inches. The middle section of the leek is fine to eat, in my opinion, but needs to be washed. Fill a bowl with water, pull the leaves apart, and swish them around, cleaning any dirt from the leaves. Chop both the bottom shaft and the cleaned middle section into approximately 1/4 inch bits. Put them into an oven safe dish. I use a small ceramic casserole with a lid. If you do not have this available, you can easily use any oven safe dish and cover it with foil. Add a dab of butter, salt, black pepper, and a pinch of sage. Bake at 375* for an hour, stirring halfway through.
Use a splash of cream instead of the butter
Add bit of milk in addition to the butter
Add any herbs that you think sound good and that go with your accompanying dishes
Add a pinch or more of crushed red chile
After baking sprinkle Parmesan over the top of the leeks or grate a little Merlot BellaVitano (my new favorite cheese) over the top
Enjoy this humble allium as a meal on its own, put it on bruschetta, baked potatoes, or use it as a bed for steak, chicken or pork chops.
Collard Green Wraps
Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.
1 large Sweet potato- diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.1 C baked, smoked or seared tofu (or chicken or beef)1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt1 Avocado, sliced
Cilantro springsChipotle Lime Vinaigrette:
2 T lime
2 T olive oil
1/4 tsp chipotle powder
Yield: 4 wraps
Chocolate Zucchini Cake
A delicious way to use up some of the zucchini that is pouring out of the garden… I love this cake because it uses a good amount of zucchini, is moist and fudgy, but not too sweet. I sometimes even use a little less sugar than this because the whole chocolate chips sweeten it up (you can increase the amount of chocolate chips). If you do use less sugar, decrease the amount of baking soda and baking powder just a bit because those flavors can be stronger without the sweetness in the mix. You can frost it with a light white frosting or with a chocolate ganache or not at all. Enjoy.
1 1/2 c. oil- I like to use a blend of oils: coconut oil, safflower oil, butter, or olive oil- whatever oil you are comfortable with
1 1/2 c. organic turbinado sugar
3/4 c. cocoa powder
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. chopped walnuts
3/4 c. semisweet chocolate chips
3 + c. grated zucchini
Blend the oil, sugar, and eggs until smooth.
Sift together the cocoa, flour, baking soda, baking powder, cinnamon and salt.
Fold the oil blend into the flour.
Add the walnuts, chocolate chips and zucchini, mix until well distributed.
Bake in a greased and floured 9 x 13 inch baking pan. 350 degrees for 50-60 minutes until the center is set.
Ginger Miso Dressing with Squash & Spinach Salad
This dressing is very versatile; pour it over hot veggies to serve hot or cold, over noodles, over rice and veggies. It’s a great marinade/sauce for chicken, fish or pork, too. Try it with this tasty roasted squash and spinach salad, the sweetness of the squash really sings with the tangy dressing.
7 cups winter squash, peeled and cubed (about 2 3/4 pounds)
1 teaspoon vegetable oil
1 tablespoon sesame seeds
6 cups fresh spinach leaves (4 ounces)
1 tablespoon white miso
1 tablespoon fresh ginger, minced
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon dark sesame oil (toasted sesame oil)
1 tablespoon agave or honey
Preheat the oven to 400 degrees F. Peel and cube the squash and put on a baking sheet, then drizzle with the oil and the sesame seeds. Toss to coat the squash, then spread the cubes evenly on the pan. Roast for 30-35 minutes, until the squash is tender when pierced with a paring knife. Let cool.
In a medium bowl, whisk the miso, ginger, vinegar, tamari or soy sauce, sesame oil and agave or honey.
To serve, put the spinach and squash in a large bowl, drizzle with the dressing and toss to coat.