Adapted from Dietdoctor.com
Makes one 8 ½ x 4-inch bread pan
 
1 cup almond flour
¾ cup coconut flour
5 tbsp sesame seeds
½ cup flaxseed
¼ cup ground psyllium husk powder
3 tsp baking powder
1 tsp ground fennel seeds or ground caraway seeds
1 tsp salt
6 eggs
7 oz. cream cheese
½ cup melted butter or melted coconut oil
¾ cup heavy whipping cream
1 tbsp poppy seeds or sesame seeds
 
1. Preheat the oven to 350°F (175°C). Butter a 8 ½ x 4-inch bread pan well and line the bottom with parchment paper.
2. Mix all dry ingredients, except the seeds for the topping (poppy or sesame seeds) in a bowl.
3. In a separate bowl, whisk all remaining ingredients until smooth.
4. Add the dry mixture to the wet ingredients and mix thoroughly. 
5. Bake for about 45 minutes on the lower rack in the oven. Use a cake tester to see if it's ready, it should come out clean. Let the loaf rest for 10 minutes, and then remove the bread from the form onto a cooling rack. 
6. Serve it sliced thin your favorite toppings. Store in the refrigerator. This bread freezes well.

Recipe adapted from dietdoctor.com

Makes 4 servings
 
1¼ lbs zucchini, unpeeled, and shredded
1½ cups (6 oz.) shredded cheese (mozzarella, cheddar, Swiss, a good melting cheese)
2 large eggs
1 cup (4 oz.) almond flour 
1 tbsp ground psyllium husk powder
½ tsp salt

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the shredded zucchini in a tea towel and squeeze out any excess liquid. Add the zucchini to a large bowl, and mix together with the shredded cheese, eggs, almond flour, psyllium husk, and salt.
3. Scoop equal portions of the batter onto the baking sheet, leaving space in between. Flatten each portion with moist hands, forming thin and round tortillas, approximately 10″ (25 cm) in diameter.
4. Bake on the middle rack for 15-20 minutes, or until lightly browned. Set aside to cool.

Makes 24 gnocchi, serves 2
 
1 garlic clove
16 oz frozen spinach
8 oz fresh ricotta
5 tablespoons Parmesan cheese, grated
1 egg yolk
6 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper, freshly ground
6 tablespoons butter
6 sage leaves
 

1. Thaw the spinach and remove excess water. Squeeze the spinach in a tea towel to remove as much excess water as possible. Chop the spinach well and place in a large mixing bowl. 
2. Bring a large pot of salted water to boil.
3. To make the gnocchi, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg yolk, salt, and pepper. Add 3 ½ tablespoons of flour to the mixture and stir to combine. The mixture should be firm, add more flour if needed.
4. Scoop the gnocchi mixture with a tablespoon. Shape into round balls and roll them in flour. Set them on a plate.
5. Gently place the gnocchi into the boiling water. Cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi with a slotted spoon and set them aside on a plate. 
6. To prepare the butter sauce, heat the butter in a large sauté pan over medium-high heat. When the butter begins to bubble, add the sage leaves. Next, add the gnocchi and cook to brown. Serve immediately.

Seedlip Martini
Seedlip Garden Non-Alcoholic Spirit
 
2 oz Seedlip Garden
¾ oz Olive Brine
Catelvetrano Olive (Brine and garnish)
 

1. Add the Seedlip and olive brine to a cocktail shaker
2. Fill the shaker w/ ice and shake for 20 seconds.
3. Strain into a chilled martini glass.
4. Garnish w/ a Castelvetrano Olive and serve.

 
 
 
Berry Kombucha Highball
Seedlip Garden Non-Alcoholic Spirit
 
2 oz Seedlip Garden
4 oz Flavored Kombucha (blueberry, pomegranate, etc)
Rosemary sprig
 

1. Add the Seedlip and kombucha to a tall glass.
2. Add ice, stir.
3. Garnish w/ a Rosemary sprig.

 
 
Assam Sour
Recipe from: https://www.thedailymeal.com/recipes/souchong-sour-mocktail-recipe
 
1/4 cup strong brewed lapsang souchong or assam tea cooled to room temperature.
4 teaspoons maple syrup
1 tablespoon lemon juice
1 teaspoon egg white, organic, pasteurized or reconstituted.
1/2 slice orange
pinch of freshly ground black pepper.
maraschino cherry, preferably good quality not marinated in alcohol.
 

1. Combine the tea, maple syrup, pepper, and lemon juice in a cocktail shaker with ice.
2. Shake.
3. Add the egg white and shake again, vigorously.
4. Place a couple of inch-square ice cubes, or one very large one, in an old-fashioned glass and strain the cocktail over the ice.
5. Garnish with orange slice and cherry and serve.

 


Bitters and Soda
½ ounce bitters-Any flavored bitter will work-Orange, Rhubarb, Cherry
6 oz Club Soda
Orange peel for garnish
 
Pour the bitters in a Tom Collins glass.
Pour in club soda and stir.
Garnish with orange peel

Zabaglione is an Italian custard sauce that can be served cold or warm, either spooned into glasses on its own, or under sliced fruit, or with plain cakes.
 
 Serves 4-6
 
8 egg yolks 
½ cup sugar 
 1 cup Sweet Marsala wine (dry Marsala or Prosecco can be substituted)
 Double boiler

1. Prepare the sauce using a double boiler or saucepan with a medium sized metal mixing bowl placed on top. Fill the base with ½ inch water and place over medium heat. 
2. Put the egg yolk and sugar into the top bowl of the double boiler or metal mixing bowl (off the heat).
3. Using a large whisk, whip the egg yolks and sugar for about 3 minutes until the sugar mixture is pale yellow and creamy. 
4. Pour in the Marsala wine and whisk until the sugar is dissolved.  
5. Heat the mixture over barely simmer water. As you whisk vigorously, the mixture will begin to foam, then swell to triple in volume into a soft mass. Zabaglione is ready when it is light and fluffy and clings to a spoon like loose pudding, about 8 minutes. Remove from the heat and serve warm or chilled alone, with berries, or biscotti. 

 
Notes:
 
The egg yolk mixture increases considerably in volume as you beat it. If your double boiler is not very large, use a large bowl over a pot of water. 

Zabaglione is a base for many desserts. 
Stracciatella Semifreddo Coat a 9-inch loaf pan with cooking spray and line with plastic wrap. Sprinkle bottom of pan with 1/3 cup toasted sliced almonds. Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup chocolate shavings. Scrape into loaf pan, cover, and freeze until firm, at least 3 hours. To serve, scoop into an ice cream bowl or invert onto a plate and slice. Serve with sliced berries.

​Serves 4
12 ounces canned tuna packed in oil, drained
4 ounces fresh green beans 
½  small red onion, peeled and sliced 
12 red fingerling potatoes, boiled, cooled
1 cup cherry tomatoes cut into halves 
1 cup frozen petite peas, thawed
½ cup Niçoise olives,(oil cured black olives)or pitted kalamata olives
¼ cup capers, rinsed
4 eggs boiled, peeled, and halved 
4 cups mixed baby lettuces
Nicoise Salad Dressing, recipe follows

1. Trim the green beans, and then blanch (cook) in boiling water for 3 minutes.  Immediately strain the green beans and run under cold water to stop the cooking. 
2. In a large bowl, combine the green beans, red onion, potatoes, tomatoes, peas, and capers.  Toss lightly with ¼ cup of the Niçoise dressing and season with salt and pepper.  
3. Divide the lettuce between the plates.  Place equal amounts of dressed vegetables on top of the greens. Divide the drained tuna and eggs between the plates. Drizzle some dressing on top. Serve immediately. 

 
Dressing
Make 1 ½ cups
1 cup olive oil 
1/3 cup sherry vinegar
2 teaspoons Dijon mustard
2 tablespoons minced shallots
2 Tbs fresh tarragon, chopped or 2 teaspoons dried
Kosher salt and freshly ground pepper to taste

Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. 

​Makes one 8-cup souffle to serve 4
Excerpted from The Way to Cook by Julia Child. 
 
Ingredients
2 Tbs finely grated Parmesan or other hard cheese
2 1/2 Tbs butter
3 Tbs flour
1 cup hot milk
Seasonings: 1/2 tsp paprika, a speck of nutmeg, 1/2 tsp salt, and 3 grinds of white pepper
4 egg yolks
5 egg whites (2/3 cup)
1 cup (3 1/2 ounces) coarsely grated Swiss cheese
 
Instructions

1. Preliminaries: Roll the grated cheese in the buttered baking dish to cover the bottom and side, and fasten on the aluminum collar (see Notes below). Preheat the oven to 400 F, and set the rack in the lower third level. Measure out all the ingredients listed.
2. The white sauce – béchamel: Stir and cook the butter and flour together in the saucepan over moderate heat for 2 minutes without coloring. Remove from heat, let cool a moment, then pour in all the hot milk and whisk vigorously to blend. Return to heat, stirring with a wooden spoon, and boil slowly 3 minutes. The sauce will be very thick. Whisk in the seasonings, and remove from heat.
3. Finishing the sauce base: One by one, whisk the egg yolks into the hot sauce.
4. The egg whites: In a clean separate bowl with clean beaters, beat the egg whites to stiff shining peaks.
5. Finishing the soufflé mixture: Scoop a quarter of the egg whites on top of the sauce and stir them in with a wooden spoon. Turn the rest of the egg whites on top; rapidly and delicately fold them in, alternating scoops of the spatula with sprinkles of the coarsely grated cheese – adding the cheese now makes for a light soufflé.
6. Ahead-of-time note: You may complete the soufflé to this point 1/2 hour or so in advance; cover loosely with a sheet of foil and set away from drafts.
7. Baking – 25 to 30 minutes at 400 F and 375 F. Set in the preheated oven, turn the thermostat down to 375 F, and bake until the soufflé has puffed 2 to 3 inches over the rim of the baking dish into the collar, and the top has browned nicely (see Notes below).
8. Serving: As soon as it is done, remove the collar, then bring the soufflé to the table. To keep the puff standing, hold your serving spoon and fork upright and back to back; plunge them into the crust and tear it apart.

 
Notes
For drama, you choose a dish that’s a little too small, so that the soufflé puffs into a collar. When the collar is removed the puff holds itself 2 to 3 inches over the rim of the dish. Use a double thickness of buttered foil that will rise 3 inches over the top of the dish; secure the collar by inserting a straight pin head down – for easy removal.
When is it done? A soufflé baked in a dish should puff 2 to 3 inches over the rim, and the top should be nicely browned. The puff should hold up when you release the collar just a little bit to check – if the puff sags, rapidly refasten the collar and bake a few minutes more. If you want the puff to hold and the soufflé to stand a reasonable time, test it by plunging a skewer down into the side of the puff; if wet particles cling to it the soufflé will be creamy inside and will not hold as long as if the skewer comes out almost clean. 

Makes one 9” cake
 
Cake:
1 cup chocolate or coffee stout or other dark, malty beer -Samuel Smith's Organic Chocolate Stout is what I prefer, but I have used other rich malty beers as well.
8 oz. butter (2 sticks), at room temperature
2 cups sugar
3/4 cup cocoa powder
2 large eggs, room temperature
¾ cup sour cream, room temperature 
1 tablespoon vanilla
2 cups all-purpose flour
2 ½ teaspoons baking soda
3/4 tsp salt
1 tsp espresso powder (optional)
 
Frosting:
1¼ cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/3 cup heavy cream-plus 1-2 tablespoons to thin frosting if needed

1. Set a rack in the lower third of the oven and preheat to 350F.
2. Butter and flour a 9" x 3" springform pan. Line with a circle of parchment. Set aside.
3. In a large saucepan, combine the stout and butter place over medium-low heat until the butter is melted. Set aside.
4. Whisk together the sugar and the cocoa powder in a bowl. Stir it into the stout and butter and whisk together until smooth. 
5. In a small bowl, combine the eggs, sour cream, and vanilla. Add to the stout mixture.
6. Whisk together the flour, baking soda, and salt and optional espresso powder. Stir into the wet ingredients until smooth. A few tiny little lumps are okay.
7. Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes. The cake is done when the top springs back when gently pressed, when the sides are just starting to pull away from the sides of the pan, and when the internal temperature of the cake reaches 200F. Place the cake on a cooling rack and cool completely in the pan. 
8. For the frosting: Using a food processor or hand mixer, whip the confectioner’s sugar and the room temperature cream cheese until smooth. Add the heavy cream and mix until smooth and spreadable. Ice the top of the cake.
9. Store leftovers in the fridge, but let the cake return to room temperature for serving so the frosting and cake will have the best texture and flavor.

NOTES

• You can also make this cake in a Bundt pan or two 9" x 2" pans if you'd like to make a classic layer cake. Multiply the frosting by 1 ½ to frost the top and between the layers.
• For a non-alcoholic cake, you can swap the stout with 1 cup coffee or espresso.

Makes about 2 cups.
 
4 large eggs yolks, beaten.
1/3 cup sugar
Pinch of salt
2 cups of milk, or heavy cream, or 1 cup of each
1 tsp vanilla extract (my favorite is Everland vanilla extract found at HomeGoods and online)

1. In a saucepan heat the milk to a simmer. Remove from the heat and keep warm.
2. Place the egg yolks and the sugar into a mixing bowl. Whisk until the mixture is light and thick. 
3. Gradually whisk the scalded milk into the egg yolk mixture. Place the bowl over the top of a double boiler over barely simmering water. 
4. Cook, whisking constantly, until the mixture coats the back of a spoon and leaves an open trail when you run your finger through it. It should take about 8 minutes of cooking time or until the temperature of the sauce reaches 175 degrees when using an instant read thermometer. 
5. Remove the sauce from the heat and strain it though a fine strainer.  Stir in the vanilla and allow the sauce to cool.  
6. Serve cold or at room temperature. Refrigerate for up to 4 days.  

 
 
Ways to use crème anglaise:
Dessert sauce served with berries, cake, tarts, pies.
Custards and puddings
Ice cream base
Buttercream base
 
For variations and ways to use crème anglaise, go here: CREME ANGLAISE TAKES TO MANY VARIATIONS

Serve 2-4
6 cups chicken stock
Salt and freshly ground pepper to taste
4 large eggs
⅓ cup freshly grated Parmesan or Romano cheese
2 tablespoons parsley
2-4 cups baby spinach leaves
 

1. Place the stock in a large saucepan or soup pot and bring to a simmer. 
2. Combine the eggs, cheese, and parmesan in a bowl.
3. Drizzle in the egg mixture while slowly stirring the soup with a wooden spoon or spatula, paddling it back and forth until the little “rags” form. 
4. Add the spinach and cook for 2 minutes. 
5. Taste, adjust seasoning and serve at once.

Serves 6-8
 
1 medium butternut squash (about 2 ½ pounds)
2 tablespoons olive oil 
1 large, yellow, or sweet white onion, chopped
1 medium apple, any variety, diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube ( I like to use Better Than Boullion paste), or chicken broth if you prefer
2 teaspoons curry powder or 2-3 tablespoons green curry paste for a spicy Thai flavor
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can coconut milk (Thai Kitchen is my favorite brand)
Salt and freshly ground pepper to taste
 
Garnish
¾ cup raw peanuts or pecans, roughly chopped
¾ cup unsweetened raw coconut flakes
2 tablespoons fish sauce
1 tablespoon neutral-tasting or melted coconut oil
1 teaspoon sugar
10 lime leaves, or mint leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 tablespoons Spicy Chili Crisp
2 to 3 limes, quartered 
 

1. To bake the squash, preheat oven to 400 degrees. Cut squash in half and place halves, cut side down on a foil-lined baking pan. Bake for 45 minutes or until you can easily pierce the flesh with a knife. Using a paring knife, remove the skin and set the squash aside. 
2. Prepare the garnish: In a small bowl, toss together nuts, coconut flakes, fish sauce, oil, the sugar and the lime leaves, if using. If using mint leaves, do not add these until just before serving. Spread mixture onto a baking sheet in a single layer. 
3. Bake at 300 degrees for 15 to 20 minutes, stirring after the first 10 minutes. Remove from oven when coconut is deep golden brown and pour mixture immediately into a bowl to prevent overcooking. Add the Spicy Chili Crisp and the mint if using. Stir to combine and set aside.
4. While the garnish is cooking, place the oil and the onion in a large soup pot over medium low heat and sauté until the onion is soft, about 8 to 10 minutes. 
5. Add the apple, squash, broth, and spices. Bring to a simmer, then cover and cook gently until the apples are tender, about 10 minutes. 
6. Insert an immersion blender into the pot and process until pureed. Alternatively, process the solids in a blender and return them to the pot. 
7. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. 
8. To serve, ladle soup into each bowl. Serve with the pecan topping and lime wedges on the side.

Adapted from Lorna Sass-Pressure Perfect

​Makes 4 servings
1 ½ cups dried chickpeas, soaked overnight
3 cups vegetable broth
1 14-oz can unsweetened coconut milk
2 tbsp mild, Madras curry powder or to taste
2 packages (10 oz each) frozen chopped spinach
2 large (about 1 lb) onions, peeled and cut into eights
15-oz can diced tomatoes-including liquid
crushed red pepper flakes to taste
Kosher salt
pinch of cayenne
1/4 cup chopped fresh cilantro

1. In a 6-quart (6 L) or larger pressure cooker (stove top or electric pressure cooker), stir together broth, coconut milk and curry powder. Set over high heat. Add soaked chickpeas, spinach, and onions. Pour tomatoes on top; do not stir.
2. Lock the lid in place and set the valve to “sealing”. Cook at high pressure for 25 minutes. Allow the pressure to come down naturally for 10 minutes. A longer natural release will result in softer chickpeas. When pressure is released, remove the lid, tilting it away from you to allow any steam to escape.  
3. Stir well. Add a pinch of cayenne to taste, more curry powder if necessary, and salt to taste. The mixture will thicken as it stands, but if you wish to thicken it immediately, mash some of the chickpeas against the side of the cooker with a fork and stir them in. Stir in cilantro. Serve in large, shallow bowls or lipped plates.

Serves 2

2 (6-8 ounce) sirloin or rib-eye steaks-each about 1 1/2 inches thick
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons minced shallot 
½ cup Tawny Port or other sweet wine
½ cup beef broth
2 teaspoons Dijon mustard 
2 teaspoons balsamic vinegar
3 teaspoons fresh thyme or 1 teaspoon dried 
2 tablespoons unsalted butter, cold

Steak

1. Take the filets from the refrigerator and let them sit at room temperature for 20 minutes. Pat the filets dry and season both sides with salt and pepper. Heat a large heavy skillet or cast-iron pan over medium high heat. When the pan is hot but not smoking lay the steaks in the pan and sear for 2 minutes. Turn the steaks and sear on the other side for 2 minutes. Repeat two more times for a total of 4 minutes on each side. If you prefer to check the temperature with and instant read thermometer, test in the middle of the steak. 
   Meat Cooking Temperatures: 
   Rare = 140  Medium Rare = 145    Medium = 160  Medium Well – Well  = 170 and above
    
2. Remove the steaks and place them onto a cutting board and cover with foil to rest.  

 
Sauce

1. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pan along with the minced shallot and cook until the shallot is softened, stirring occasionally, about 2 minutes.
2. Add the port to the pan and raise the heat a bit to bring to a simmer. Simmer to reduce by half.  
3. Add the beef broth to the port reduction and gently simmer the mixture until it is reduced again by half.   
4. When reduced, whisk in the Dijon, balsamic vinegar, thyme, and any juices that have accumulated on the cutting board from the steaks.  
5. To finish the sauce, remove the pan from the heat and let sit for 1 minute. Whisk in the cold butter until the sauce is slightly thickened and shiny. Season with salt and pepper to taste.  
6. To serve, slice the steak into ¼ inch slices and serve with the sauce drizzled over top.

Serve with: Sweet Potato Stacks and Sesame Green Beans w/Portabella Mushrooms