Serves 6-8

2 tablespoons olive oil 
6 cloves garlic, sliced
2 ounces anchovy fillets, drained or anchovy paste 
½ teaspoon crushed red pepper flakes 
½ cup Kalamata olives, pitted and chopped- divide out 2 tablespoons for garnish 
1 (28-ounce) can crushed tomatoes 
1 (14.5-ounce) can diced tomatoes
1 14 oz can cannellini beans with liquid
3 cups vegetable or chicken stock
A few grinds black pepper 
3 Tbs capers, rinsed and chopped
1 cup flat leaf parsley, chopped- divide out 2 tablespoons for garnish

1. Heat a soup pot over medium-low heat with the oil, garlic, anchovies, and crushed pepper. Sauté the mixture until anchovies melt into the oil and completely dissolve and garlic is fragrant, about 3 minutes. 
2. Add the olives tomatoes, beans (with their liquid), and stock. Heat until soup comes to a boil then reduce the heat and simmer 15-30 minutes depending on how much time you have. 
3. Stir in the chopped capers and parsley. Taste and season with salt and pepper as needed.
4. To make the garnish, combine the reserved chopped olives and parsley in a small bowl. 
5. Ladle the soup into large bowls and serve with the garnish on top of each.

Additions:

• Cook up some sausage. Slice the cooked sausage and sear in the soup pot with 2 tablespoons of olive oil. Remove and set aside. Add to the cooked soup and cook to heat through. You can also sauté up sausage meat and add to the cooked meat.
• Add raw, peeled and deveined shrimp to the soup in the last 10 minutes of cooking.

No one writes better recipes for the air fryer than Urvashi Pitre. Her website www.twosleevers.com is full of many easy and delicious recipes. This recipe is from her book Every Day Easy Air Fryer. You must buy this book and try every delicious recipe.
I often double and triple the spice mix in this recipe and use it to season vegetables, meat, and rice.

Serves 4
4 cups yellow baby potatoes cut into 4 pieces each
3 tbsp olive oil, coconut or avocado oil
1 tsp turmeric
1 tsp amchoor, sumac, or lime or lemon zest
1 tsp salt
1/4 tsp ground coriander
¼ tsp ground cumin
1/3 tsp cayenne pepper
1 tbsp fresh lime or lemon juice
1/4 cup fresh cilantro or parsley chopped

1. In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander, and cayenne pepper. Mix well. 
2. Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through. 
3. Sprinkle lime or lemon juice and chopped cilantro onto the potatoes. Toss and serve. 

*this recipes is excellent using small cauliflower florets, brussels sprouts (cut in half), radishes, sweet potatoes (cut into 1 inch cubes), or sliced carrots.

Serves 6
 
½ cup all-purpose flour
6 Tablespoon unsweetened cocoa powder
¾ cup sugar
¼ cup plus 1 Tablespoon unsalted butter, melted
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
 

1. Prepare a 7-inch baking pan by generously buttering the bottom and all sides. Set aside.
2. Preheat your Air Fryer by setting the temperature to 330 degrees Fahrenheit and allowing it to run for about 5 minutes while you prepare your brownie batter.
3. Combine the flour, cocoa powder, sugar, butter, eggs, vanilla extract, salt, and baking powder in a large bowl and stir until thoroughly combined.
4. Pour the batter into the prepared baking pan and smooth out the top.
5. Place pan into your preheated Air Fryer and bake for 15 minutes or until a toothpick entered in the center comes out mostly clean. Don’t worry if it’s a little moist, it will firm up perfectly once it cools.
6. Remove and allow to cool in the pan before removing and cutting.

When selecting berries for this delicious low-carb dessert, remember that not all berries are the same with regards to carbs. Raspberries, strawberries, and blackberries are the lowest in net carbs, 5 g per 3.5 ounce serving. Blueberries are more than double the amount of carbs at 12g. For a more complete guide to fruit carbs go to dietdoctor.com. 
Both fresh and frozen berries will taste delicious in this recipe. Let your fresh berries com to room temperature for better flavor. If using frozen berries, thaw them before using. 

Serves 4
10 ounces of mixed fresh or frozen berries at room temperature-raspberries, blackberries, strawberries
1 1/3 cup heavy cream-keep very cold 
1 teaspoon vanilla extract

1. A cold bowl and cold cream will help to whip the cream faster. Pour the heavy cream into a large, metal mixing bowl. Add the vanilla. Using an electric mixer or mixing by hand, whip until firm peaks form. The whipped cream should still look soft and pillowy. Be careful not to over whip. 
2. Divide the whipped cream into small serving bowls.
3. Evenly divide the berries and place on top of the whipped cream. Serve.

serves 4-6

​1 cup shelled hemp hearts
½ cup cauliflower, riced
3 tablespoons lemon juice
1/4 cup olive oil
1 cup chopped parsley
1/4 cup chopped mint
1/2 cup scallions
1 cup cherry tomatoes, cut in half or quarters
1/2 cup chopped cucumber
1 teaspoon coarse salt
1/4 teaspoon pepper

Combine all of the ingredients in a large bowl. Adjust seasoning to taste. Serve immediately or refrigerate for up to 4 days.

Additions:
Feta cheese
Avocado
Black olives

​1 head cauliflower, about 2 pounds
2 tablespoons olive oil
10 garlic cloves, thinly sliced
1 ½ cups heavy cream
½ cup chopped flat-leaf parsley
1 cup chopped baby spinach or arugula
1 tablespoon chopped rosemary
½ cup grated Parmesan cheese
Kosher salt
Pepper, freshly ground
 
To cook the cauliflower, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Remove the outer leaves from the cauliflower head. Cut the head into florets. Add to the boiling water and cook until just fork tender, about 8 minutes. Drain the cauliflower well. Place onto a warm platter and cover w/foil to keep warm.
 
While the cauliflower is cooking, make the sauce. Place the olive oil and garlic in a large sauté pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 3 to 5 minutes. Add the heavy cream and chopped herbs to the cooked garlic and bring to simmer over medium high heat. Cook for an additional 3 minutes to infuse the cream with the herb flavors.


To finish, add the cooked cauliflower to the simmering sauce and toss gently to coat evenly. Add the cheese and toss gently. Season with kosher salt and pepper to taste.
 
Variations:
Herb Alfredo Cauliflower with Prosciutto and Peas
Sauté 6-8 thin slices of prosciutto in a little olive oil until crisp. Remove the prosciutto and set aside on a paper towel. Prepare the recipe above as written. When you add the cauliflower to the sauce add 2 cups frozen petite peas (thawed) and the cooked prosciutto.

​Makes 4-6 appetizer servings
 
Gnocchi:
1 ½ pounds russet baking potatoes
2 teaspoons kosher salt
1 1/2 cups all-purpose flour, plus more for dusting 
1 egg

1. Preheat the oven to 400 degrees. Roast the potatoes until fork tender or steam-do not boil. Boiling the potatoes will add too much moisture to the potatoes and make the gnocchi heavy and dense. While hot, remove the skin and rice the potatoes with a potato ricer(use the disk with the smallest holes) onto your work surface. Spread it out as you work to avoid piling up. You want the potatoes to air cool. You can also use a fork too, do not use a food processor.
2. Form a well in the center of the potatoes. Sprinkle 1 ½ cups of flour and the salt over the potatoes.
3. Crack the egg into the well. Using a fork, lightly beat the egg, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth. Add just enough flour to keep the dough from sticking.
4. Working on a lightly floured surface, divide dough into 3 equal pieces. Roll each piece into a long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife or bench scraper, cut each rope into 3/4-inch bite-size pieces.
5. To roll the gnocchi, you’ll need a fork or gnocchi board to give them ridges. The ridges will catch the sauce. Be sure to use enough flour so that the gnocchi don’t stick, and roll them down the front of the fork tines using your index and middle finger to push on the dough, while holding the fork at a 45 degree angle. Do the same if you are using a gnocchi board. Be sure to flour the board before beginning.
6. To cook, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Drop in about 2 dozen gnocchi. When they float to the surface, allow them to simmer for about 30 seconds and remove them from the boiling water with a slotted spoon. Place the drained gnocchi onto a warm platter and cover with hot tomato sauce and Parmesan cheese.  Serve hot.

 
Herbed Gnocchi:
When forming the dough, add 1 tablespoon chopped parsley and 1 tablespoon chopped chives with the egg and incorporate into the dough.
 
Brown Butter Sauce:
3 tablespoons butter
4 large sage leaves
Parmesan cheese

1. Heat 3 tablespoons of butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add sage leaves and cook until crisp, 30 seconds. Serve with Parmesan cheese.

 
Baked Gnocci:
Preheat oven to 400 degrees
1 lb sausage meat
1 jar pasta sauce-Rao’s is a favorite
2 teaspoons fennel seed
4 oz whole milk ricotta
8 oz mozzarella, shredded or in pieces
2 tablespoons parsley
Parmesan cheese for serving

1. Preheat oven to 400°F.
2. In a large ovenproof skillet, brown the sausage meat over medium/high heat until its cooked through, about 5 minutes. Remove the pan from heat.
3. Add the pasta sauce, gnocchi, and fennel seed to the pan with the cooked sausage, and stir gently until the gnocchi is coated with the sauce and the sausage is well-distributed.
4. Top with spoons of ricotta and the mozzarella. Bake on an upper rack for 15-20 minutes until heated through and the cheese has crisped up a bit. If you want more of a browned crust, place under the broiler for a few minutes.
5. Top finished baked gnocchi with a sprinkling of fresh parsley and serve warm.

 
To Freeze Gnocchi:
To freeze, place uncooked gnocchi in a single layer on a parchment-lined baking sheet. Let them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until frozen solid. Transfer to freezer bags. Cook frozen gnocchi in the same way as fresh.

Makes One 10” tart
 
½ recipe Art of Pie “Basic Pie Crust” or 1 sheet of frozen puff pastry, defrosted in the refrigerator.
5-6 firm apples, peeled, cored, and quartered-Granny Smith or Golden Delicious-if using pears, Bosc pears work very well
1 tsp. cinnamon
¾ -cup plus 1 Tbs sugar            
4 Tbs unsalted butter, cut into small pieces
1 large egg, beaten with 1 teaspoon of water

1. Heat the oven to 400 degrees. Place a baking rack in the middle of the oven. 
2. Roll the pie dough into a 10-inch circle. Place it onto a plate, cover, and place into the refrigerator until ready to add to the tart. If using a sheet of puff pastry, unfold it and place into the refrigerator until ready to use. 
3. Toss the apples with the cinnamon and 1Tbs of sugar. 
4. In a 10-inch cast-iron pan or other oven proof skillet, heat the remaining ¾ cup sugar over medium-high heat, stirring until the sugar has turned a dark amber. (Check for color by drizzling some onto a white plate.) 
5. Add the butter to the pan and stir it into the caramel until melted and smooth; be careful, as the butter will make the caramel sputter. 
6. Remove the pan from the heat. Starting on the outside of the pan, carefully set the apple quarters in the caramel, arranging them in a circle so that they all face the same way.  Set them very close to one another, trying to get as many as possible into the pan.  Fill in the center of the pan with as many of the remaining apples as will fit.  
7. Put the pan back on the heat and allow the apples to cook on top of the stove for about 5 minutes.  
8. Remove the pan from the heat.  Place the cold pastry dough over the apples, tucking the edges into the sides of the pan.  Work carefully so as not to burn your fingers, but also quickly so as not to melt the dough. 
9. Brush the dough with the beaten egg and immediately put the pan in the oven.  
10. Bake for 15 minutes.  Lower the temperature to 375 degrees and bake until the crust is browned, and the caramel is bubbling around the edges of the pan, another 15-20 minutes. 
11. Carefully remove the tart from the oven and cool it on a rack for about 20 minutes.  Invert the tart onto a serving platter.  If any apples stick to the underside of the pan, simply return them to their rightful spot on the tart. 
12. Tarte Tatin is best served right away, but it can stand a room temperature and be reheated briefly in the oven, if that suits your schedule better.

 
 
 
 
 

Recipe from Art of the Pie by Kate McDermott

Makes one 9-inch shallow pie
 
½ recipe Art of Pie “Basic Pie Crust”
3 eggs, room temperature
1/8 teaspoon salt
¼ cup sugar, brown or granulated
3 tablespoons butter, melted
1 cup maple syrup 
1 cup chopped walnuts (pecans would be nice too)
 

1. Roll out your dough for a 9” pie pan. Prebake, or “blind bake” the shell. Go here for the “how to” from Kate McDermott. Important tip from Kate-after you fit the pie dough into your pie pan, refrigerate it for 10 minutes before “blind baking”.  Line and weight the liner as suggested. Both steps will help to prevent the crust from shrinking while it is baking. Cool completely before filling. 
2. Preheat the oven to 350 degrees.
3. Gently whisk the eggs with the salt to combine. DO NOT whip until frothy!
4. Add the sugar, melted butter, and maple syrup and stir again. DO NOT froth!
5. Place the walnuts evenly in the pre-baked piecrust. Pour the filling over the walnuts.
6. Bake for 35 to 40 minutes, or until the filling is set. The filling will puff up a bit when baking. Remove from the oven and let cool. The filling will relax back down as it cools.
7. Serve at room temperature. Sore in fridge for up to 5 days. Serve with vanilla ice-cream or homemade whipped cream.

Serves 6-8
 
2 pounds Yukon Gold potatoes, cut into 2-inch cubes (leave the peels on)
2 pounds ground beef, pork, lamb, or combination
1 tablespoon fresh thyme or 2 teaspoons dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground pepper
1 teaspoon coarse salt
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 cups peas, frozen and thawed
1/3 cup butter
1 cup cheddar cheese, grated
¼ cup fresh parsley, chopped
salt and pepper

1. In a 4-quart sauce pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender when pierced with a fork, about 15 minutes. 
2. While the potatoes are cooking, heat a large sauté pan over medium heat with 1 tablespoon olive oil. Add the ground beef, thyme, rosemary, salt, and pepper. Brown the ground beef breaking it up a bit as you are cooking it. I like to use a 10-inch cast iron pan and then use it to bake the pie in after. You can  use any oven-proof pan.
3. Remove the cooked ground beef to a bowl and set aside. Return the pan to the stove and add 2 tablespoons of olive oil to the pan. Add the vegetables and cook until softened, about 5-7 minutes.
4. Add the cooked and seasoned ground beef back into the pan and stir in the tomato paste and stock. Reduce the heat to a simmer and cook uncovered for 15-20 minutes. 
5. When the potatoes cooked, drain well and put the potatoes back into the pot with the butter and mash. Stir in the thawed peas, 2/3 cup of the cheese, and the parsley. Season with salt and pepper to taste. 
6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato and pea mixture and sprinkle the remaining 1/3 cup of cheese over the top.
7. Bake for another 30 minutes or until heated through and the potatoes are lightly browned.

Variations:

• Curried Cottage Pie, instead of adding herbs, add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the ground beef while it is cooking.
• Substitute the potatoes with mashed rutabaga, celery root (celeriac), or cauliflower. These are lower carb alternatives for potatoes.

This is the perfect replacement for buttered noodles. Naturally sweet and fragrant and low in carbs.

Serves 6

4 ounces butter
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
4 cloves garlic, thinly sliced    
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt the butter in a large sauté pan over a medium heat. When melted, add the sliced garlic to the pan. Cook for 30 seconds. Place the shredded cabbage, thyme, and crushed red pepper to the pan and stir to coat with the butter. 
2. Lower the heat to medium-low, add 1/4 cup water, cover with a lid and steam until the cabbage is wilted, but still bright green, about 5-7 minutes. 
3. Remove the lid and add the chopped herbs, lemon zest, juice from half the lemon, and the heavy cream. Heat through and season with salt and pepper to taste. Serve hot.

Serves 6-8
 
3-pound boneless pork roast or pork loin (not pork tenderloin)
4 garlic cloves, minced
1 10-ounce package frozen spinach, thawed 
1 16-ounce jar roasted red pepper, drained
8 ounces feta, crumbled
½ cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
Salt and ground pepper
2 tablespoons olive oil, avocado oil, pork fat, or coconut oil
Butcher’s twine
 
Preheat oven to 375 degrees
 

1. Butterfly the pork loin to a thickness of ½ inch so that it looks like a tri-fold brochure.  Lay the butterflied loin with the fat side facing down. Spread the minced garlic on the surface of the pork. 
2. To prepare the filling, squeeze the thawed spinach of excess water and place into a large bowl. Roughly chop the drained roasted peppers and add to the spinach. Add the crumbled feta, chopped parsley, and oil. Season with 1 teaspoon salt and ½ teaspoon ground pepper. Evenly combine all the stuffing ingredients. Spoon the mixture onto the pork loin and cover the entire surface of the loin.
3. Carefully roll the loin towards the end that has the fat facing down so that the fat is exposed when complete.
4. Cut 5 pieces of twine 18-inches long. Tie the stuffed loin with twine so that the loin is firmly held together.  
5. In a small bowl combine the chopped rosemary with 2 teaspoons of salt and 1 teaspoon of ground pepper. Coat the loin with the seasoning and press into the meat.
6. In a large ovenproof sauté pan, heat 2 Tbs of olive oil until hot, but not smoking. Place the stuffed pork loin into the pan fat side down and sear until browned.  Turn the pork over and place the pan into preheat oven and cook until a meat thermometer reads 140 degrees, or about 40-45 minutes.  Remove the loin from the oven tent with foil and allow to rest for 15 minutes before slicing and serving. 

Notes:

• How to butterfly a pork loin roast – with the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast. Do not cut through, stop cutting about 1/2 to 1 inch short of the edge. Open the roast like a book.

Serves 4-6

4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper

1. To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice. 
2. Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible. 
3. In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
4. Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.

Additions:

• 1 cup riced broccoli
• 1/2 cup shredded carrots
• 1 cup peas
• 1/2 cup feta cheese, crumbled
• Hard boiled eggs

A note on your apples: When choosing apples for your tart, select apples that have red, green, and yellow skins. If you prefer to use all one apple color that will be beautiful too! Be sure to choose a selection of apples that will hold their shape in baking and offer a variety of flavor. 

Supermarket Variety Options
Combination #1: Granny Smith, Golden Delicious, and Cortand
Combination #2: Granny Smith, Braeburn, and McIntosh

Farm stand Variety Options
Combination #1: Suncrisp, Stayman Winesap, and Northern Spy
Combination #2: Pink Lady, Johna Gold, and Mutzu
_________________________________________________________
Galette Dough
Go here for the perfect crust dough. This recipe will make enough dough for 2 galettes or one pie with a top and bottom crust.
For a gluten free option I will send you to Kate McDermott's recipe. And, here is a link to the her video to help you prepare her gluten free dough.

Galette Filling
1 Granny Smith apples
1 Golden Delicious apple (or other yellow-skinned apple)
2 Cortland apples
1/3 cup apricot jam
1 disk of Art of the Pie Master pie dough (recipe here)
1 egg beaten with 1 teaspoon water
1/4 cup granulated sugar
 

1. Heat oven to 400°F . Turn your baking pan over and place the parchment paper onto it. You will assemble your galette here.
2. Cut each apple in half from top to bottom. Core the apples with a melon baller or paring knife. Place the apples cut side down on your cutting board. Using a sharp paring knife, slice each half into ¼ inch thin slices (keeping each apple half together). Repeat until all the apples are sliced. Remove the end slices of each apple. Using two hands, hold a sliced apple half and press from the center pieces to the outside pieces, fanning the slices outward into a line. Do the same with the other half of the apple. Join both lines of apple slices together to form one line. Do this with the remaining apples.
3. To assemble your galette: On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Place your rolling pin at the center of your rolled dough. Fold the dough over your rolling pin and gently lift and transfer it to the parchment paper in the pan.
4. Place the apricot jam onto the center of the dough. Spread the jam outward leaving a 2-inch border uncovered.
5. Place your alternating colors of fanned apples onto the apricot filling starting from the center out. Place them snuggly up against each other. Fill in the gaps at each end with any remaining apples.
6. Fold the border over fruit, pleating the edge as you go. Brush egg wash onto the folded crust. Sprinkle the apples and the crust with the sugar.
7. Bake the galette for 35-40 minutes, or until the crust is golden and the apples are gently bubbling. Remove the galette from the oven and slide onto a wire rack to cool for at least 20 minutes. Try to slide the parchment paper out from under the galette for cooling. This will keep the bottom crust crisp. Serve warm or at room temperature. Fruit galettes keep at room temperature for a few days and up to a week in the fridge.

 
Variations

• Pear Galette option: you may use ripe pears in place of apples. Bosc and Bartlett (both red and green) ar both excellent for pies when ripened. If using pears, purchase them 3 days before class and allow to ripen at room temperature.
• Almond filling option: Instead of apricot jam under your apples or pears, try this easy and delicious almond filling. Almond filling
• Cran-Raspberry filling option: If you have leftovers of your cran-rasperry sauce use them in your next galette! 1/3 to ½ cup of sauce is all you need. Cran-Raspberry Sauce

Makes 8-10 Belgian waffles or 14-16 4-inch waffles
 
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup plus 1 tablespoon (13 tablespoons) unsalted butter, melted
1 tablespoon neutral flavored cooking oil or coconut oil plus more for the waffle iron
2 teaspoons vanilla extract
 

1. Measure the flour, baking powder, sugar, and salt into a large bowl.
2. In another bowl, whisk together the yolks, milk, melted butter, cooking oil, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The result should be slightly lumpy yet still combined.
3. Whip the egg whites with an electric mixer until they reach medium peaks. Stick your finger in, they should drip over a bit and stand up.
4.  
5. Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. The batter should remain slightly lumpy and have large parts of egg whites not fully incorporated. (The batter will last a few hours in the fridge without deflating too much.)
6. Heat the waffle iron. Be sure it is hot before proceeding or your waffles may stick. Lightly brush the hot surface with some oil. Drop ¼ to 1/3  cup batter per waffle onto the waffle iron. Let it set, do not open until your waffle iron light goes on. The waffles will be golden brown on both sides. Remove to a plate or cool on a rack to serve warmed up later or frozen for up to 3 months.

These delicious “chaffles” are a low-carb version of traditional waffles. Honestly, I don’t think you will be able to taste the difference. The texture is similar too. Hot out of the waffle maker, the waffle is soft. Let your waffles cool on a rack and they will crisp up and be perfect as a substitute for sandwiches and toasted bread.
For cheese, I prefer to use shredded part-skim, low moisture mozzarella cheese. The mild flavor is perfect for both sweet and savory chaffles. Feel free to bump up the flavor with other cheeses like cheddar, swiss, Monterey Jack, and feta or goat cheese. Pre-shredded cheese usually have added starch to prevent the cheese from sticking in a clump in the package. I prefer to shred my mozzarella to avoid this additive. I use a 4-inch waffle maker by Dash. If you use a traditional sized Belgian waffle maker, double the recipes below.

Basic Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
 

1. Preheat waffle maker. Be sure to preheat fully or your chaffles will stick to the waffle maker.
2. Combine all the batter ingredients in a bowl and mix thoroughly. You can also place the ingredients in a food processor or blender and mix.
3. Place ¼ cup of batter onto the hot waffle maker for each chaffle. Cook for 3-4 minutes or until the waffle maker indicates your chaffle is done (a light should come on). Be patient and do not open the waffle maker until the waffle is cooked.
4. Serve hot or place onto a cooling rack for crisper chaffles that can be used for sandwiches or other recipes that usually call for sliced bread.

Sweet Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
1 teaspoon low-carb sweetener
½ teaspoon vanilla extract
 
Follow directions above to cook.

Sweet Variations: Use the Sweet Chaffle recipe and add to it-

• Orange Cardamom: 1 teaspoon orange zest, 1/8 teaspoon of cardamom (or cinnamon)
• Chocolate Chaffles: ¼ cup melted butter, ¼ cup cocoa powder, 2 teaspoons flax meal or coconut flour, 1 teaspoon low-carb sweetener or 1 tablespoon sugar.

 
Dips and Sauces:

• Chocolate dipping sauce: 2 ½ ounces dark chocolate, 1 teaspoon coconut oil -melt the chocolate and the coconut oil together in the microwave and serve warm.
• Vanilla Whipped Ricotta: 4 ounces whole milk ricotta cheese, 1 teaspoon vanilla extract, 1 teaspoon low-carb sweetener or 1 teaspoon sugar. Whip in a food processor.
• Cran-Raspberry sauce: recipe here

Serves 4-6 as a side dish

1 1/2 pounds whole baby Bella mushrooms w/stems
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
kosher salt and freshly ground pepper to taste
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small garlic cloves, minced
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
 

1. Heat the oven to 400 degrees.
2. Brush of any dirt from the mushrooms. Leaving the stems on, cut each mushroom in half and place into a large bowl. Toss the mushrooms with 3 tablespoons extra virgin olive oil and the chopped garlic. Toss to coat. Add 1 teaspoon of kosher salt and a few grinds of pepper. Toss again.
3. Place the mushrooms in one layer onto one or two baking sheets as needed. Be sure they are not too crowded. Roast them in the oven for about 15-20 minutes or until just beginning to crisp up. 
4. Prepare the gremolata while your mushrooms or roasting. Combine the chopped parsley, lemon zest, minced garlic, cheese, and olive oil. Set aside.
5. Remove the mushrooms from the oven and toss with 1/2 cup of the gremolata. Taste and season with salt and pepper and add more gremolata if you like. If you have leftover gremolata, look below for other ideas for serving.

How to serve your gremolata:

• Sauté sliced garlic in butter or olive oil, turn off the heat and add hot cooked linguini. 
• Add the gremolata and 1-2 spiralized zucchini.
• Toss gremolata with 1 pound of hot linguini or fettucine
• Toss gremolata with thinly sliced sweet potatoes or baking potatoes. Stack them and bake them, covered, for 15 minutes (or until a fork pierces the stacks easily), then uncover and cook another 5 until browned.
• Serve gremolata with cooked green beans
• Stir 1 spoonful of gremolata into a bowl of soup or stew
• Serve gremolata with roasted or seared chicken
• Serve with grilled fish

​Focaccia Ingredients-just some suggestions

Vegetables for decoration
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
10 small cherry tomatoes
small zucchini-shredded w/extra water squeezed out
black olive, cut in half

Herbs
To creat stems: thin asparagus, scallions, chives, herb stems
fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
arugula leaves

Extra-virgin olive oil w/pastry brush

Equipment
​cutting board
knife for cutting vegetables
sheet pan or pizza pan to bake the focaccia on
​parchment paper (optional)
​cookie sheet or broiler pan for steam in the oven
​rolling pin

Master Recipe Olive Oil Dough
recipe by: Artisan Bread in 5 Minutes 

1 batch of dough will make enough for 4-one pound focaccias.
I prefer a thicker focaccia so I use 2 pounds of the dough to make my sheet pan focaccia. 
Note that this dough recipe can also be used to prepare calzones, pizza, and other filled breads. Go to  the Artisan Bread in 5 Minutes website for more ideas.
​
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour

Equipment
5-6 qt container with lid
dough whisk or spoon

Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
​4. Place the covered dough container into the refrigerator overnight. 

To make the focaccia:

1. Preheat the oven to 425 degrees with a rimmed baking pan on the top or bottom for steam.
2. Brush a baking pan with olive oil to evenly coat the bottom of the pan or cover it with parchment paper. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece or larger as you like. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
4. Using a rolling pin, flatten it into a 1/2-3/4-inch-thick rectangle. You may need to stretch it with your hands a bit. Be careful not to use too much flour on your working surface or the dough will continue to spring back. Place the dough onto your prepared pan and brush lightly with extra virgin olive oil. 
5. When you are ready to place your toppings onto your dough, use your hands to gently push the dough back in place if it has shrunk up a bit. Press your vegetables and herbs into the surface of the dough, leaving a 1-inch border at the edge. Allow some of the dough surface to show through the vegetables (you may have some leftover at the end). You want to see some dough so your focaccia will brown nicely. Brush the vegetables and herbs with oil and sprinkle coarse salt (to taste).
6. Cover the pan with plastic wrap, and allow the focaccia to rest for 20 minutes while you preheat the oven.
7. After the focaccia has rested, place the pan in the oven. Pour 1 cup of boiling water onto the steam pan and shut the oven door. Bake for 25 minutes, or until the crust is medium brown. Be careful not to burn the vegetables. The baking time will vary according to the focaccia’s thickness. Cut into wedges and serve warm.

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Serves 6
​4 red peppers
2-3 tablespoons chicken broth
2 tablespoons olive oil
4 clove garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
salt
 
 

1. Place the peppers in an ungreased roasting pan in a 375-degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool. 
2. Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seed, and cut each into 8 strips. In a skillet heat the oil till warm but not sizzling hot.
3. Add the peppers, garlic, cayenne, and salt and sauté slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. Can be prepared ahead. Serve at room temperature with bread.

Recipe by Penelope Casas -Tapas: The Little Dishes of Spain

Serves 8
Prepare the figs one day in advance
 
1 cup sugar
1 cup red wine vinegar
1 stick cinnamon
4 whole cloves
1 slice lemon
1 pound fresh small fresh figs, or ½ pound dried figs, cut in half
1 ½ lb. sausage (sweet Italian sausage)
1 Tbs. olive oil
4 Tbs. white wine
2 tsp. tomato sauce (unsalted)
salt
freshly ground pepper
 
Figs:

1. Combine the sugar, vinegar, cinnamon, cloves, and lemon slice in a saucepan.  Bring to a boil then simmer for 5 minutes. Add the figs, cover, and simmer for 20 minutes. Cool the figs in the syrup and let them sit, covered, at room temperature overnight.

 
Sausages:

1. Pierce the sausage skins with a fork in several places. Heat a sauté pan over medium-low heat. Cook the sausages in the olive oil and 2 tablespoons of the wine until the wine evaporates and the sausages are cooked and browned, about 10-15 minutes. Add a few tablespoons of water to the pan if it needed. Remove the sausages, cut them into 1-inch slices and set them aside.

 

1. Pour most of the fat from the pan. Deglaze the pan with 4 tablespoons of water and the remaining 2 tablespoons of wine. Add the tomato sauce, salt, and pepper and simmer, uncovered, for 2 minutes over low heat.
2. 
   Remove the figs from the syrup. Save the syrup for another use. Add the figs to the pan, along with the sausages. Cover and cook briefly until the fits are heated.
3. Serve from the pan or spear pieces of sausage and fig on toothpicks and transfer them with the sauce to a serving casserole and serve.

 
 
 
Notes: To use the leftover fig sauce-drizzle over Manchego cheese slices or drizzled over ripe brie. It can also be served over cooked fish and chicken.

Recipe by Penelope Casas-TAPAS The Little Dishes of Spain

serves 4
½ -3/4 pound shrimp, shelled and deveined (U-15 count)
Coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread

1. Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
2. Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
3. Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.

Recipe by Joshua McFadden Six Seasons A New Way with Vegetables
 
Serves 4
1/2 pound Yukon gold potatoes, cut into 1 inch cubes
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 red bell peppers
1 bunch scallions
4 ounces prosciutto
6 eggs
1/2 cup finely grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/2 cup whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred until creamy

1. Put the potatoes in a 4 qt pan and just cover with water and add salt until it tastes like the sea. Bring to a boil and cook until they are tender but not mushy, 10-15 minutes. Drain
2. Heat the oven to 400 degrees (this is to finish the frittata. Most of the cooking will happen on the stove top) or you can use the broiler instead. If using the broiler preheat at the same time you add the eggs to the pan.
3. Heat the butter in a 10-inch skillet (non-stick if you have one, with an oven proof handle) over medium high heat. Swirl the melted butter to cover the bottom of the pan and up the sides.
4. Add the peppers, scallions, and prosciutto, season lightly with salt and pepper, and cook until fragrant and the peppers ae softening but not browning, 5-7 minutes. Add the potatoes to the top.
5. Crack the eggs into a large bowl, add 1 teaspoon salt, many twists of pepper, and the Parmigiano. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
6. Reduce the heat to medium and let the eggs sit for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let the new layer of egg set up a bit and then repeat the process.
7. After most of the liquid egg has cooked, but the top is still runny dollop the ricotta over the top of the frittata in 8 blobs.
8. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff up a bit and brown. If finishing under the broiler, place the pan at least 5 inches away from the heat source. Keep an eye on the frittata and remove once it browns.
9. Let the frittata sit in the pan for a couple of minutes, then run the spatula or small knife around the edge of the frittata and as far under the center as you can. Serve it from the pan or gently slide it onto a serving platter. Serve warm or cold the next day.

​Recipes by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her 'seven lists". They will give you so many quick, easy, and memorable ideas. Here are a few.

​
Seven Bites to Have w/Drinks
 
Affordable Caviar:
Top good potato chips w/small spoonful of crème fraiche (or sour cream) and salmon roe and sprinkle with chopped chives. Be sure to make these just as you eat them and not ahead of time (the chips will get soggy). You can also put out bowls of crème fraiche and salmon roe next to a bag of chips and let your friends assemble their own.
 
My favorite Hors D’Oeuvre Ever:
Put sliced chorizo in a cast-iron pan, set it under the broiler until the slices are hot and slightly crisp, and then drizzle with Spicy Honey-see recipe below
 
Spicy Honey
¾ cup honey
¼ cup red wine vinegar
2 tsp kosher salt    
2 tsp red pepper flakes
In a small saucepan over high heat, stir together the honey, vinegar, salt, and red pepper flakes. Bring to a boil, then turn off the heat and let the honey mixture come to room temperature. Use immediately, or store in an airtight container at room temperature for up to 1 week.
Spin-Offs:
Drizzle on a pepperoni pizza
Drizzle on chicken, pork or ribs
Drizzle on roasted carrots and sweet potatoes
Spread ricotta on toast and drizzle on the honey
Drizzle on cooked bacon
Serve with biscuits and butter
 
Seven Desserts
 
Peaches in Cold White Wine
Slice ripe peaches into halves or wedges (you can peel them first if you like) and put them into individual glass dishes. Cover with cold white wine (or rose) and refrigerate for about 1 hour before serving
 
Sweet Focaccia
Press the dough into a generously buttered sheet pan and drizzle with more melted butter. Dollop with ricotta cheese and sliced peaches (or plums or pitted cherries) and sprinkle with granulated sugar. Bake at 400 degrees until the exposed dough and fruit are browned and the juices are bubbling, about 25 minutes.

Recipe by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her "small victories". They will give you so many different ways to use her recipes.
​
4 scallion stalks, white and pale green parts only
1 tsp toasted sesame oil
1 tsp rice wine vinegar
1 tsp toasted sesame seeds
1/2 tsp red pepper flakes
1 16-oz jar cabbage kimchi, including juice
3 tbsp avocado oil
1 small yellow onion, diced
2 garlic cloves, minced
salt
4 cups day-old cooked white rice
1 tbsp soy sauce, plus more as needed

1. Julienne scallion into 2″ matchsticks. Combine with sesame oil, vinegar, sesame seeds, and red pepper flakes. Set aside.
2. Drain kimchi, retaining juice. Chop finely and set aside. In a large wok over medium-high heat, heat up oil. Add onions and garlic and cook until translucent, around 5 minutes. Turn heat to high and add kimchi. Cook for another 5 minutes until the edges become crispy and kimchi begins to stick to the pan.
3. Add chilled rice into the wok, and as it heats up, use wooden spatula to break up the chunks. Combine thoroughly. Add in reserved kimchi juice and mix until thoroughly red-orange in color. Turn off heat and drizzle over soy sauce. Taste and adjust as preferred.
4. Transfer fried rice to a bowl, top with scallion salad.