​This recipe is written to be prepared in an air fryer. You can prepare the tomatoes in the oven or fried in oil if you prefer. See notes below.

Serves 2-4

2-3 medium green tomatoes (unripe, cut into 1/4 inch slices)
2 eggs
½ cup flour
1 cup Panko crumbs
1 cup yellow cornmeal
1 teaspoon Italian seasoning
1 teaspoon kosher salt-sea salt, mineral salt 
1 teaspoon paprika
½ teaspoon ground black pepper
½  teaspoon garlic powder
½  teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF.
2. In a medium bowl whisk the eggs. Place the flour on a plate.
3. In a wide shallow container, combine the Panko crumbs, cornmeal, and the seasoning.
4. Sprinkle the tomatoes with a little salt. Dip the tomato slices in the flour, dip in egg mixture, and then press Panko crumb mixture into both sides. Sprinkle a little more salt on them.
5. Spray the air fryer basket generously with avocado spray, and place as many coated tomatoes in the basket that will fit with plenty of space in between. Spray coated tomatoes with additional avocado spray to lightly coat.
6. Cook for 10 minutes or until browned and crispy. 
7. Repeat with remaining tomatoes.
8. Serve hot.

 
Serving suggestions:
Serve with a dipping sauce. Serve in a sandwich. Top with fried or poached eggs. 
To fry: In a deep 12-inch skillet heat 1 inch avocado oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
To oven cook: Heat oven to 400 degrees. Cook coated tomatoes for 20 minutes, If you have a convection setting, be sure to use it!

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

​

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

I couldn't wait to leave the theatre after I watched the movie "Julie and Julia". I couldn't wait to get home and make Julia Child's mouth watering bruschetta. This is by far my favorite way to eat summer tomatoes. I am now adding Ina Garten's Homemade Ricotta. Combining recipes from two of my favorite chef's makes the perfect dish. Give it a try!

1 loaf artisan bread(baguette, ciabatta, crusty boule) cut into eight 1/2 inch slices 
1 pound assorted heirloom tomatoes (or cherry tomatoes)chopped small
Fruity extra virgin olive oil
1 large clove garlic, peeled and halved
sea salt or kosher salt
8 basil leaves, cut into thin strips

1. Toss tomatoes with 1 Tbs extra virgin olive oil and about 1 tsp salt.
   
   
2. Fry bread in 2-3 Tbs extra virgin olive oil in skillet, browning on each side, and adding 1 more Tbs oil if necessary.
   
   
3. Rub the cut half of garlic over 1 side of fried bread.
   
   
4. Spoon the tomatoes (with oil and accumulated juices) over bread. Top with chopped basil.

Serves 6
¼ pound smoked thick-cut bacon, diced
2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried
2 medium *potatoes, unpeeled, ½ inch dice
1 tsp kosher salt
4 cups whole kernel corn (about 4 ears of corn)
4 cups whole milk 
1 cup potato water
1 ½ tsp salt
¼ tsp pepper
¼ cup parsley, chopped

1. Heat a large heavy-bottomed soup pot over medium-low heat. Melt the butter and add the bacon, onion, celery, and thyme.  Sauté until the onions and celery are soft, about 8 minutes.
2. In a separate saucepan, add the diced potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes. Cook until the potatoes are fragrant and just fork tender.
3. Add the potatoes, 1 cup of their water, corn, milk, salt and pepper to the cooked onions and celery in the soup pot. Bring to a simmer and cook for 5 minutes to heat through and cook the corn. Taste to see if you need more salt and pepper. Add the chopped parsley just before serving.
   
   *Yukon Gold, Russet, or Red Potatoes, sweet potatoes can be used as well.

Additions: Cherry tomatoes (sliced in half), cooked shredded chicken, raw or cooked seafood-if using raw, add to the soup in the last 5 minutes of cooking to cook through. 

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

1. Slice the peaches in half and remove the pit.  Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
2. Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized. 
3. Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums

1 whole chicken (3-5 pounds)
2 tablespoons herb/spice rub*. 

1. Remove chicken from packaging, rinse, and pat dry with paper towels. Be sure to discard neck and giblets from cavity of chicken.
2. Sprinkle 2 tablespoons of your favorite seasoning over all sides of the chicken and rub into the skin well. Place the whole chicken breast-side down in the basket of your air fryer.
3. Set the air fryer to 350 degrees and cook the chicken for 30 minutes. Remove the basket and using tongs, turn the chicken over breast side up. Place the basket back into the air fryer and continue cooking for 30 minutes, or until a meat thermometer reaches 165 degrees.
4. Allow chicken to rest for about 10 minutes before serving. 
   
   ​*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

​2 garlic cloves, minced
1 tablespoon ginger, minced
1 lemon, zested and juiced
1 tablespoon honey
1/4 cup soy sauce or Bragg’s Aminos
3 tablespoons Rice Vinegar
1 tablespoon olive oil or avocado oil
2 salmon fillets, about 6 ounces each
For the Green Beans
2 cups green beans, trimmed
1 tablespoon toasted sesame oil
Kosher Salt
1/2 teaspoon sesame seeds, toasted

1. For the fish: In a small bowl whisk together garlic, ginger, lemon zest and juice, soy sauce, vinegar, and oil. Remove half of the marinade and reserve. Place salmon in a gallon-size resealable bag. Pour remaining half of marinade over salmon. Seal and massage to coat. Allow to marinate at room temperature for 30 minutes.
2. Place salmon in air fryer basket. Set fryer to 400°F for 12 minutes.
3. For the beans: Brush with sesame oil and season lightly with salt. 
4. After the salmon has cooked for 6 minutes, add the beans around salmon in the air fryer basket. Continue cooking for remaining 6 minutes. Remove from the air fryer and divide between two plates.
5. To serve, drizzle the salmon with some of the reserved marinade and sprinkle the sesame seeds over everything.

 

4-6 servings
 
4 boneless, skinless chicken breasts or chicken thighs, about 4-5 ounces each 
2 Tbs olive oil, coconut oil, avocado oil, or ghee
Kosher salt and freshly ground pepper

1. Preheat the oven to 375˚. Pat each chicken breast dry with a paper towel and season each with salt and pepper. Cover a baking pan with foil. 
2. Heat a large sauté pan over medium-high heat and add oil.  When the oil is hot but not smoking, place the chicken breasts in with the topside of the breast facing down.  Be sure there is space between each piece (cook in batches if necessary).  
3. Sear the chicken for 3 minutes or until it is golden brown.  When the breast lifts easily from the pan remove the chicken breasts and place them onto the baking pan with the browned side facing up. 
4. Bake for 10-15 minutes or until the flesh is firm yet has a little “give” when poked.  Remove the chicken from the oven and allow to sit covered for 5 minutes before slicing.

 
Alternative: Slice the chicken into 1 1/2 inch wide strips, pat dry, season with salt and pepper and sear as above.  The strips can be finished on the stovetop or in the oven. Cook until just firm to the touch, about 3 minutes per side on the stovetop.

You must own "Six Seasons" by Joshua McFadden. This book will open your palate to the wonderful combination of "sweet savory" and to imaginative ways to prepare vegetables in any season. 

Serves 2
​3/4 pound steak tips
kosher salt and freshly ground black pepper
1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/8-inch coins and tops cut into florets
1/3 cup Caper Raisin Vinaigrette (recipe below)
1 cup dried breadcrumbs
 

1. Season the steak well with salt and pepper. Let it sit for at least 10 minutes and up to 1 hour.
2. Heat a heavy medium pan over high heat. Blot off any excess moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about one-third done.
3. Flip the steak and cook until rare or medium-rare-about 5-8 minutes. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.
4. Place broccoli florets and coins into the  hot pan, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.
5. Remove the pan from the heat, add 1/3 cup vinaigrette, and toss to combine. Taste and adjust with more vinaigrette, salt, or pepper.
6. Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.

Caper-Raisin Vinaigrette
2 tablespoons plus 1 teaspoon balsamic vinegar
1/3 cup golden raisins
3 garlic cloves, peeled
3 tablespoons capers, rinsed and drained
one 2-ounce can anchovy fillets, drained
3/4 cup lightly packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
kosher salt

1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
3. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary.
4. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in the fridge for up to 3 weeks.

Serves 6
​1 ½  tablespoons olive oil 
4 cups, about 1/2 small loaf of Artisan bread, cut into 1-inch cubes 
1/2 teaspoon kosher salt
2 1/2 pounds heirloom tomatoes-variety of colors, cherry tomatoes, large tomatoes-cut into 1 inch pieces
1 large red pepper, seeded and cut into 1 inch pieces
1/2 cup Liz's Vinaigrette
1/4  red onion, thinly sliced 
10 large basil leaves, cut thinly
1 ½  tablespoons capers, drained 

1. Heat the oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently until the bread is toasted and brown. Add more oil as needed. 
2. Place the toasted bread into a  large bowl. Add the tomatoes, red pepper, and 1/2 cup of Liz's Vinaigrette. Toss well to coat and let the salad rest for about 15 minutes. 
3. Add the sliced onion, basil leaves, and capers and toss again. Taste and season with salt and pepper if needed. Serve immediately.

Serves 4
​1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water
 
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

​Serves 6
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Kosher salt
Pepper, freshly ground
½ cup feta cheese 
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)

1. To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat.  Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.

 

1. Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
   
   
2. Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.  
   ______________________________________________

To serve as a plated appetizer:
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
 
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.    

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

This recipe can be made in your air fryer, oven, on the grill, and with steamed corn. 

Serves 4 
4 tablespoon butter
3 cloves garlic, chopped
½ teaspoon red pepper flakes
4 ears of corn-medium sized to fit in air fryer
¼ cup fresh cilantro, chopped
1 cup shredded Queso blanco cheese or parmesan cheese
1 lime, cut into 4 wedges   

1. Place the butter, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer. Cook at 350 degrees for 6 minutes. Remove the pan and set aside.
   
   
2. Brush some of the melted butter mixture onto each piece of corn to lightly coat. Place corn into the basket of the air fryer and cook at 350 degrees for 5 minutes. 
   
   
3. Remove the corn from the air fryer and place onto a serving platter. Drizzle the corn with the remaining butter mixture, sprinkle with the cheese and chopped cilantro. Serve hot with lime wedges.

Options:
Herbs: If you are not a fan of cilantro, use chopped parsley and/or basil. 

Cheese: Ricotta salata, mozzarella, parmesan, and sharp cheddar are all delicious alternatives.

Anyone can make these pretty little canapés. Will it help you to think of them as little open-faced sandwiches? That is really what they are. They are little sandwiches prettied up. There are a few tips I want to share to help you enjoy the preparation and the decorating of these tasty treats.

Tips:

1. Bread-I like Pepperidge Farms white or wheat bread-the thinnest they make. In general, I use thinly sliced breads. I stay away from breads that are dry and crumbly, and I don't find those little rye breads very tasty. I do like crackers that don't break apart with the first bite-too crispy is not good.
   
2. To keep your canapés bread or cracker from getting soggy the first layer should be some type of fat. Cream cheese, butter, hard or soft cheese-any high fat, spreadable condiment should be fine (not oil). The fat acts as a barrier between the bread/cracker and a water containing ingredient.
3. Decide if your flavor will come from the spread or the toppings. Canapés are a small bite and the flavor is a big factor. If you want the spread to provide the main flavor, you can season the spread with herbs, spices, citrus, or anything you would like. I like pesto, olive tampanade, and other spreads. If the toppings add the flavor, keep your spread simple, but of good quality. Plain salted butter or cream cheese are excellent choices. 
4. Toppings should be thinly sliced and easy to bite. 
5. Garnishes of herbs and edible flowers should be fresh and dry.
6. Design with color and texture. Think of each canapés as a blank canvas and you are the painter.
7. If preparing ahead of time, store in the refrigerator with a lightly dampened paper towel sitting directly on the canapés. Cover that with plastic wrap loosely wrapped on top or in a covered container. Preparation can be done 2-3 hours ahead.

Ingredients from the photos above:
Cream cheese, radishes, dill flowers, bachelor button petals, chamomile flowers, Thai basil flowers, dill, borage flowers, marigold petals.

This recipe is adapted from my good friend John Lastowka. John is a man of many talents and is passionate about farming the good earth. I am learning so many things from him. I hope you enjoy his pickles.

​2-3 cups cucumber, peeled or unpeeled, sliced ¼ inch thick-use as many as it takes to pack the jar.
1 cup red onion slices-sliced ¼ inch thick
½ cup vinegar-white, apple cider, or red wine vinegar
½ cup water
1 tablespoon coarse salt
3 tablespoons sugar
¼ cup onion, sliced thinly-red or Vidalia 
1 tablespoon fresh dill and or large dill flower
2-quart jar with tight fitting lid
 
Additions:
¼ teaspoon crushed red pepper
3 chive flowers
2 tablespoons chopped chive or scallions
 
1. Layer the cucumbers and red onion in the jar, pressing to pack them in. 
2. Pour and sprinkle the remaining ingredients into the jar. Cover tightly and shake to mix ingredients. For the first hour, shake the jar several times to help dissolve the sugar and water and combine evenly. 
3. Place the jar in the refrigerator. The pickles will be ready to eat in 2-3 hours and get tastier over time. The pickles will keep in the refrigerator for about 2 weeks.

​Note: I reuse my pickling liquid for a second batch.
 
Vegetable options:
Cucumbers, zucchini, cauliflower, thinly sliced beets, green tomatoes, blueberries, peaches, plums

 6-8 servings
​
1 ½ cup crushed cookies (ginger snaps, chocolate wafers, graham crackers)
 2 eight-ounce packages cream cheese, room temperature 
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1-12 package frozen raspberries (keep frozen)

1. Divide the crushed cookies evenly between 4-6 ounce glasses or dishes. 
   
   
2. Using a food processor or mixer, combine the cream cheese, condensed milk, lemon juice, and vanilla. Process until smooth. 
3. Pour the cheesecake batter over the cookie crumb layer. Refrigerate for 2-3 hours or up to 4 days. Top with sliced or whole berries. Serve cold. 

Alternatives:
Substitute the vanilla extract with 2 tsp rose water.
Use fresh or frozen berries-thaw frozen berries before topping your dessert.
Use your favorite jam or lemon curd in place of berries.

Serves 4 with leftovers

5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
 
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
 

1. Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl. 
   
   
2. In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.

1 ½ cups fresh or frozen blueberries
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange 
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Pinch salt
Optional: 1 tablespoon fresh basil, chopped
                ¼ teaspoon dried lavender
 

1. Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
3. Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
4. Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.

​Serving suggestions: 
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes. 
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper.   Season with salt and pepper to taste.  Serve over pork, chicken, or fish. 

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1.Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2.Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3.When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4.When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5.Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.