This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 
1.To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2.With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3.Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.
 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Serves 4-6
 
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries 
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced 
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
 

1. Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
   
2. Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber.  Chill and serve with edible flowers on top.

 
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.

This recipe is from Kate McDermott's amazing cookbook Pie Camp. I highly recommend her book and her website for the best pie recipes and pie making techniques.
Use this topping on cream pies, poured over plain cake, and laddled over pancakes or french toast. 
I use this topping to finish off Bill Smith's Atlantic Beach Pie from Food52

1/2 cup water
2 cups blueberries (or other berry-strawberries, blackberries, cherries, raspberries, or combination)
a small pinch of salt
1/2 tsp fresh-squeezed lemon juice
3 tablespoons sugar
1 tablespoon cornstarch

1. Combine the  water, salt, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Cook until the sugar is dissolved, stirring constantly.
2. Add 1 cup of blueberries and bring to a boil, while continuing to stir.
3. Add the remaining cup of blueberries and cook for another minute, while stirring.
4. Remove from the heat and let cool for 5 minutes.

​

By: Food52 with adaptations
Bluberry Glace topping
​
​For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
3/4 cup softened unsalted butter
3 tablespoons sugar

​For the filling:
1 (14-ounce) can sweetened condensed milk
4 egg yolks
Zest of one lemon or lime or both!
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, sweetened with sugar for garnish
Coarse sea salt, for garnish
Bluberry Glace for topping

1. Preheat oven to 350°F.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
3. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
½ cup dry rose wine (or dry white wine)
2 Tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
4 oz butter, very cold
salt and ground pepper to taste
4 basil leaves, sliced thinly (tarragon, thyme, and lovage are equally delicious)
2 sprigs parsley, chopped
 

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobsters into the pot and cover. Steam for 20 minutes. Prepare the sauce while the lobster is steaming.
3. To prepare the sauce, place the wine, vinegar, shallots, and the cream into a small saucepan. Bring the ingredients to a boil and cook until reduced to 1/4 cup, about 3-5 minutes.


4. Remove the saucepan from the heat.  Whisk in the very cold butter one tablespoon at a time until the sauce is thick and creamy. Taste and season with salt and pepper as needed. Add in the chopped basil and parsley. Set the sauce aside until the lobsters are ready. Cover if necessary, to keep warm.
5. When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. Slice the tail meat into slices.
6. Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Stir up the butter sauce and drizzle over the lobster. Serve with lemon wedges. If you need to reheat the butter sauce, just barely warm it over a low heat so it does not separate.

Cocktail:
1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
2 oz. Gin (or Vodka)
1 oz lime juice
1 egg white

1. Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add gin, lime juice, and egg white.
2. Dry shake (without ice) for 30 seconds to froth the egg white.
3. Add ice and shake well until the outside of the shaker is frosted.
4. Double strain the cocktail into a coupe glass or wine glass. Serve with a thin cucumber slice and/or thin lime wheel.

Basil Wine Syrup:
½ cup dry rose' wine (or dry white wine-rose' will give the cocktail a pink color)
½ cup sugar
10 basil leaves, sliced thinly

1. Combine sugar and wine in a saucepan over medium-low heat, stirring occasionally. When the sugar is completely dissolved, remove the saucepan from the heat.
2. Add the basil leaves to the hot syrup to steep. Cool to room temperature.
3. Strain out the basil leaves. Store in a non-reactive container and place into the refrigerator until needed. Syrup will keep in the refrigerator for 3 weeks. It can also be frozen.

Mocktail Option:
1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
1 oz lime juice
1 egg white
2 oz tonic water, or soda water. Another option is a non-alcoholic distilled spirits (Seedlip)

1. Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add lime juice and egg white ( and non-alcoholic distilled spirits of using).
2. Dry shake (without ice) for 30 seconds to froth the egg white.
3. Add ice and shake well until the outside of the shaker is frosted.
4. Double strain the cocktail into a coupe glass or wine glass. Top with 2 oz of tonic or soda water (or non-alcoholic spirits if using). Serve with a thin cucumber slice and/or thin lime wheel.

Makes 10-12 summer rolls
​ 
1 cup white vinegar, rice vinegar, or red wine vinegar
⅓ cup sugar
¼ teaspoon crushed red pepper
1 tablespoon loose leaf hibiscus tea (or 2 tea bags)
1 package 8½ inch spring roll wrappers
4 ounces thin rice noodles or 1 package Shirataki noodles (rinsed well and drained)
2 cups shredded carrots
2 cups shaved red cabbage
2 cups thinly sliced snow peas
3 chopped scallions
¼ cup roughly chopped mint leaves
15 thinly sliced basil leaves (Thai basil or sweet basil)
¼ cup chopped cilantro leaves
1 cup edible flower petals (rose, violet, calendula, chive, pansy)
 
To prepare the dipping sauce:
Combine the vinegar, sugar, and crushed red pepper in a saucepan and bring to a simmer to dissolve the sugar, about 3 minutes. Turn off the heat and add the tea leaves. Steep for 5 minutes then strain the tea leaves from the sauce and set aside to cool. 

Prepare the noodles according to the package and run under cold water to cool. Combine the noodles, vegetables, herbs and flower petals in a bowl and toss gently.
 
To assemble the summer rolls you will need to soften the rice papers.

1. Pour 1 cup of cool water into a pie plate. Place one rice paper into the water until it is soft and pliable, about 30 seconds. Move the softened rice paper onto a clean cutting board.
2. Place a handful of the noodle/vegetable filling onto the center of the rice paper. Lift the edge of the wrapper closest to you over the top of the filling. Fold up each side and then roll into a tight log. Set aside and repeat to prepare remaining summer rolls. Serve with dipping sauce on the side. Store the summer rolls in a dish or , cover with a slightly damp paper towel and refrigerate until serving.
3. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

Variations:

• Any combination of shredded vegetables and leafy greens can be used. I like shredded zucchini, raw shredded beets, pea tendrils, sprouts etc.
• Shredded chicken, smoked turkey, or cooked shrimp can be added. 

Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup mixed fresh herbs- choose your combination: dill, parsley, mint, chive, scallion
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, laddle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatuala, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Variations

• Add smoked salmon or smoked trout to your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or pesto.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella nd parmasan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

This delicious vegetable dish is from my favorite cookbook Six Seasons by Josh McFadden. I've made a few changes to the directions, but it is still his lovely salad. I suggest you get this book so you can enjoy many more seasonal recipes. 

Serves 4
 
2 cups cooked farro
½ pound carrots, peeled
½ pound small radishes, cut in half
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ large red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil

Preheat oven to 375°

1. Cut the peeled carrots into small chunks-I like to cut mine on the biased, abour 1/2 inch thick. Toss the carrots and radishes with a small glug of olive oil, the chile flakes,1 teaspoon salt, and a few twists of black pepper. Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes. Let cool slightly.
   
   
2. Place the ricotta, ½ teaspoon of kosher salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the side if needed. The mixture should get creamy. Taste and adjust seasoning-you may want to add more olive oil as you should be able to taste it.
   
   
3. Cut the apricots in half. Slice the onion very thin and place it in a small bowl. Cover it with cold water. Pile the roasted carrots, farro, and apricots into a bowl. Season the vegetables with the vinegar and toss. Taste and add more salt or chile flakes. Add the parsley leaves, drained onion, pistachios and toss well. Taste again and adjust with more salt, chile flakes or vinegar. Finish by tossing with ¼ cup extra-virgin olive oil.
   
   
4. Spread the whipped ricotta onto 4 plates or a platter in a nice schmear. Distribute the salad on top of the whipped ricotta, dress with the crumbled ricotta salata, finish with another thread of olive oil, and serve.

Makes 4-6 servings
 
3 tablespoons butter
2 cloves garlic
1 large fennel bulb
3 large leeks
½ pint cherry tomatoes, cut in half
¼ cup Kalamata olives, pitted or oil cured olives
1 lemon or teaspoon of red wine or apple cider vinegar
2 ounces goat cheese, feta, or ricotta salata
Kosher salt and pepper to taste
 

1. Cut the fronds off the fennel close to the bulb.  Trim the root by slicing off a little of the bottom. Set the fennel bulb on the root end and cut in half from top to bottom.  Stand one half on the root end and slice down into ¼ -inch slices.  If you have a thick piece at the end, cut it into ¼ -inch thick pieces.  Repeat with the other piece.  Set aside.
2. Cut the roots off the leeks at the base.  Remove the dark green upper portion of the leeks (this and the fennel fronds can be frozen and used for a vegetable stock or soup later). Slice the leeks into 1/4 inch-thick rings. Leeks can be very sandy so be sure to rinse them well in a bowl of cold water if needed. Set aside.
3. Heat a large sauté pan over medium heat with the butter and sliced garlic and cook for 1 minute.
4. Add the fennel to the pan in one layer and cook for 2 minutes.  Turn the fennel pieces over and scatter the leeks on top of the fennel.
5. Add ¼ cup of water and a good pinch of salt and cover the pan.  Cook for 5 minutes. 
6. Remove the cover and add the cherry tomatoes and the olives. Cook uncovered until any remaining liquid has cooked off. Season with salt and pepper to taste.
7. Place the cooked vegetables onto a warm platter and top with the cheese and parsley as garnish.  Drizzle with any remaining liquid from the pan.  Serve immediately.

 

Variations:
Serve with fish, chicken, or pork.
​To make a tasty appetizer, serve the vegetables hot or room temperature on toasted bread.

Here are some slides from my program "Cooking & Gardening with Herbs". Share this post with your local library or a group you belong to. I'd love to present to them!

Enjoy these herb syrups in lemonade, limeade, cocktails, coffee drinks, tea, drizzled over fruit, and cakes.

1 cup sugar (honey can be used instead of sugar)
1 cup water
1 cup mint

1. Combine the sugar and water in a small sauce pan. Bring to a boil then reduce the heat and simmer for 3 minutes. 
2. Turn off the heat and add the mint leaves. Cool to room temperature. Strain and discard the mint leaves.
3. Add to a drink to taste.
4. Store your syrup in the refrigerator in a covered jar or squeeze bottle. Store for up to 2 weeks. 

Variations: Prepare as above using different herbs 

• Basil syrup- 1/2 cup basil leaves
• Lavender syrup- 1 tablespoon lavender petals (not leaves)
• Chamomile syrup- 1 cup of chamomile flowers-use flowers that have just opened 
• Rosemary syrup- 1 tablespoon leaves
• Lemon verbena syrup- 1/2 cup leaves
• Cilantro syrup- 1 cup leaves and stems
• Lilac syrup- 2 cups flowers-use flowers that have just opened 

1 ¼ cups graham cracker crumbs
5 tablespoons butter melted and cooled, plus additional butter for buttering the pan
1lb cream cheese, full fat-room temperature
½ cup granulated sugar
2 large eggs
¼ cup sour cream-full fat
2 teaspoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ tablespoons all-purpose flour
1/3 cup sour cream
2 teaspoons sugar

1. Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
2. Put the cream cheese and sugar in a food processor, process until smooth. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
3. Add the lemon zest, lemon juice, vanilla, and salt. Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
4. Pour 1 1/2 cups water into a 6-or 8-quart Instant Pot. Set a trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot. Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
5. To make the sour cream topping, combine 1/3 cup sour cream with 2 teaspoons sugar in a small bowl. Set aside.
6. When the machine has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Remove the lid. Use the sling to transfer the hot springform pan to a wire rack. Using a paper towel, blot off any water on top of the cake.
7. While the cheesecake is still hot, spoon the sour cream topping onto the cake and spread evenly over the top.
8. Cool the cheesecake for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
9. To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 tablespoon neutral oil, like avocado oil
1 large red pepper, cut into 2-inch cubes
1 1/2 pounds broccoli florets
1 red onion, cut into 1-inch wedges
Optional protein-see below
White rice, for serving

1. Heat oven to 425 degrees.
   
2. In a large bowl, combine the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions, cilantro, and oil. If tofu or other protein, place on a plate and spread with half the sauce. Toss the vegetables with the remaining sauce.
   
3. Move the vegetables to the sides of the pan and place the marinated protein into the center of the pan and place the pan into oven.
4. Roast for 15-20 minutes. Serve hot with rice.

Alternatives:

• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• 1 1/2 pounds Scrod, swordfish, or salmon 
• 1 1/2 pounds chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
• Green beans, snow peas-add last 5 minutes of cooking time.

I love Kate McDermott's recipes. Easy, delicious, and soul warming. This recipe is from her best selling book "The Art of the Pie". Check out her website, enjoy the recipes, and buy her pie cookbooks!

 Serves 6-8
 
1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper
 

1. Heat up a big frying pan over medium high heat and add the meat and seasonings and cook until the meat no longer looks pink. You can break it up a bit as you are cooking it.
2. Add the vegetables and cook for 5-7 minutes longer.
3. Stir in the tomato paste and stir and cook for a few minutes more.
4. Add the stock, reduce the heat, and simmer uncovered for 15-20 minutes.
5. In another pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender about 20 minutes. Drain well and put them back into the pot with the butter and 2/3 cup of the cheese, and thyme. Mash until smooth. Add salt and pepper to your taste.
6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato mixture and sprinkle the remaining 1/3 cup of cheese over the top. Bake for 30 minutes.

 
Alternatives:

• Replace the potatoes with lower carb substitutes like rutabaga, celery root (celeriac), or cauliflower. Cook as you do the potatoes.
• Replace the ground beef with ground pork, lamb, turkey or chicken.
• Herbs-rosemary, sage, or dill. Add to the cooked meat and taste. Add more if needed.
• Spices: instead of allspice and nutmeg try 1 tablespoon of one of these seasonings: curry powder, Southwest seasoning, Moroccan seasoning.

Thank you goes to Smitten Kitchen's Deb Perelman for this recipe. You must check out her wonderful website and her cookbooks. I spend lots of time with both getting inspired.

1 round of pie dough (1/2 recipe Art of the pie double crust pie dough-recipe here)
1 large or 2 small zucchinis, sliced into 1/4 inch-thick rounds
2 tablespoons olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup ricotta cheese
1 cup (about 2 oz) grated Parmesan cheese
½ cup (2 oz) shredded mozzarella
1 tablespoon slivered basil leaves
 
Glaze: 1 egg yolk beaten with 1 teaspoon water

1. Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. 
2. In a small bowl, whisk the olive oil and the garlic together; set aside. 
3. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 
4. Preheat oven to 400 degrees. 
5. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet or onto a piece of parchment paper place on the baking sheet. 
6. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. 
7. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
8. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

 
Alternatives

• Asparagus instead of zucchini. Cut asparagus into thin slices at a sharp angle. Follow step one in recipe. After drying with a paper towel, spread evenly over the ricotta mixture. Finish galette as directed.
• Cook these vegetables to release the moisture before arranging on top of the ricotta filling. 
  • Mushrooms with rosemary
  • Leeks with mint
  • Roasted butternut squash cubes (about 1 pound) with sage
• Add 2 cups cooked, finely shredded chicken breast onto the filling and top with a vegetable that has been prepared to reduce moisture. Note: It’s important to shred or cut the chicken fine to make cutting the galette even.
• Cooked ground beef seasoned with herbs
• Cooked bacon, chopped.
• Shrimp, raw, placed artfully with the top layer of vegetable
• Add 2 tablespoons of Liz's Gremolata to the cheese mixture to add a bright lemon flavor
• Use a variety of herbs to flavor the tart-basil, parsley, thyme, dill, or tarragon 
• Cheese alternative to mozzarella in the ricotta mixture
  • Gruyere
  • Stilton
  • Cheddar
  • Feta

I cannot take credit for this incredibly delicious and easy chocolate mousse recipe. This recipe appears on my favorite recipe website Food52. Follow this link to read how this amazing recipe came to be.

Serves 4
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet — choose a high-quality chocolate you love)
ice cubes
whipped cream for topping (optional)

1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice—it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. The whipped chocolate should look like soft pudding. Pour or spoon immediately into ramekins, small bowls or jars and let set.

Note: Three things can go wrong. Here's how to fix them. 

1. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. 
2. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. 
3. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.

Makes 1 Cocktail
2 ounces spirit of choice- Gin or Vodka or Tequila
1 ½ ounces raspberry syrup (recipe below)
1 ounce lemon or lime juice
2 basil leaves 
8-10 cubes ice
Garnish: small basil leaf and lime wedge

1. Combine spirit, raspberry syrup, lemon juice and basil in a cocktail shaker and fill with 4 cubes of ice. 
2. Shake until the shaker is frosted and well chilled, about 20 seconds. 
3. Strain into an ice-filled rocks glass, garnishing with a basil sprig and lemon or lime wedge.

Raspberry Syrup Recipe
1 cup water
1 cup sugar
1 cup fresh or frozen raspberries 

1. Combine water, sugar, and raspberries in a saucepan over medium-low heat, stirring until sugar dissolves. Heat to a simmer and cook for 5 minutes. Let the berries cool. 
2. Strain through fine-mesh strainer set over a bowl, pressing on solids to extract juice. Pour into a squeeze bottle if you have one or other lidded container. Refrigerate for 2 weeks or freeze.

Serves 2-4
Meatballs
1 pound ground lamb
3 scallions, minced
2 cloves garlic, minced
¼ cup packed chopped mint leaves 
1 teaspoon cumin ground 
Pinch cayenne pepper
¼ cup breadcrumbs
1 egg, lightly beaten
½ teaspoon freshly ground pepper 
1 ½ teaspoon coarse salt 

Minted Yogurt Sauce
1 cup plain whole fat yogurt
2 scallions, chopped
¼ cup lightly packed chopped mint
1 clove garlic, minced
Salt and Pepper to taste

1. Preheat oven to 425 degrees. 
2. To make the meatballs, gently combine all the meatball ingredients in a mixing bowl using your hands. Separate the mixture into 16 equal portions. Gently roll each portion into a ball (do not compact too much). Or, use a 1 ounce cookie scoop and portion the lamb mixture.
3. Place the meatballs onto a rimmed baking sheet and place into the oven. Cook for 8-10 minutes.
4. To make the yogurt sauce, combine all the ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use. Serve the sauce with the lamb meatballs for dipping. 

Serving suggestions:

• Serve the meatballs with warm pita and a grain salad
• Serve with my favorite squash dish using this minted yogurt sauce.
• Serve with a noodle bowl.

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
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​Herbs enhance a recipe far beyond what a sprinkling of salt and pepper can do. They add flavor, color, and give recipes their cultural identity. The best way to become familiar with the flavors of different herbs is to experiment with them. Start with more commonly known herbs that you might grow in your garden or purchase from your local farm stand or grocery store. Taste them raw and then cook with them to identify your favorites. There is no right or wrong way to use herbs, so have fun with them!

How to use herbs in your cooking

Fresh, tender leafed herbs… add bright flavor to your recipes. The tender leaves and lower oil content of these herbs suggest that adding them early in the cooking, diminishes their flavors and aromatics. Add these herbs at the end of your recipes to keep their flavors forward in the dish. I like to use these herbs in larger amounts-tablespoons and small handfuls.

Chives  ~  omelets, cooked vegetables, mixed green salads, dressings, seafood 
Cilantro  ~  Mexican, Southwest, and Asian dishes
Dill  ~  Greek dishes, chicken, lamb, salmon, shrimp,  vegetables, sauces, dressings
Flat Leaf Parsley  ~  All cuisines, meat, poultry, fish; vegetables, pasta, rice
Mint ~ Greek, Asian, and Latin cuisines, fruit salad, pea dishes, soups, roasted vegetables, savory dressings, lamb, fish, chicken

Hardier herbs...add a robust flavor. The oils in these herbs enhance the aromatics of a dish and do well when cooked into the recipe. The flavors of these herbs, fresh or cooked, are strong. Use these herbs in smaller amounts so they do not overwhelm the flavors of a recipe. I cook with these herbs, but do also add them to salad dressings as well. Slicing, chopping, or simply "bruising" them by rubbing them with your fingers will help to release the aromatics.
​
Basil  ~  Italian dishes, tomato-based sauces, pasta, chicken,  fish,  shellfish,  cream  soups
Rosemary  ~  Italian, Greek cuisines, pasta,  vegetables,  grilled beef and chicken,  casseroles, fish, soups 
Sage  ~  Italian, Greek cuisines, pork, chicken, duck, soup, vegetable dishes, stuffing
Tarragon  ~  French, Italian cuisines, fish, poultry, sauces, green vegetables, shellfish, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken; turkey, fish, beans and legumes,  vegetable dishes, stews, soups, tomato dishes
 
Dried Herbs...add a rich flavor to cooked recipes. 

Basil  ~  Italian dishes, especially tomatoes and tomato sauces, pasta, chicken, fish, shellfish, soup
Bay leaf  ~  Italian, French cuisines, stews,  tomato dishes, soup, sauces
Chives  ~  omelets, dressings
Oregano  ~ Greek, Italian, Latin cuisine, sauces, rubs, marinades, dressings, beef, lamb,  sauces, soup, stews
Rosemary  ~  Italian, Greek cuisines, soups, stews, stuffing, roasted vegetables, grilled beef and chicken
Sage  ~  Italian, Greek cuisines, chicken, duck,  pork, soups, stews, roasted vegetable dishes, stuffing, sauces 
Tarragon  ~ French, Italian cuisines,  fish, poultry, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken, turkey, fish, beans and legumes, roasted vegetable dishes, stews, soups 

How to use herbs in your baking
Fragrant herbs will add notable flavor to baked goods. For sweet baking, combine herbs with sugar in a food processor to coat the sugar with the herb oils. For savory baking, chop herbs fine. Basil, lavender, rosemary, sage, and thyme are fragrant herbs that will get noticed in any baked item.

The Sweet Side of Herbs
Experiment using herbs in frostings, sauces, and syrups. Steep herbs in cream, cook with fruit, and simmer in sugar syrup to add to your favorite dessert recipes, drinks, and cocktails.

​Washing fresh herbs
Hold herbs by the stem and dip into a bowl of cold water several times to allow sand and grit to fall to the bottom. Use a salad spinner or blot herbs dry by rolling gently in a towel. 

Storing fresh herbs
Place herbs in a plastic bag. Press out the air, seal closed, and store in the refrigerator. Use within one week for best flavor. Follow this method to store herbs in the freezer as well. Strip the herb leaves from their stems before freezing. Frozen herbs are best when used in cooked recipes. Use frozen herbs within six months.

Storing dried herbs
Store dried herbs in airtight containers away from light and heat (never near the stove). Use dried herbs within one year. Dried herbs should be fragrant; replace them if they are not.
 
Drying fresh herbs
Cut herbs at the base of their stem. Hang dry for several days or dry in the oven on a cookie sheet for one to two hours at 180 degrees. 

All the credit for this recipe goes to Chungah of www.damndelicious.com. Go to her website. Try her recipes!


1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately.

A quick video on the butter basting to finish the steak. 

Makes 18 two ounce cookies
 
1/2 cup whole milk 
½ cup butter
1/3 cup sugar 
3 tablespoons cocoa powder 
2 teaspoon vanilla extract
1 cup crunchy peanut butter or sun butter
3 to 3 ½   cups quick oatmeal
1/3 cup dried cranberries, chopped 
¼ tsp salt
 

1. Heat milk, butter, sugar and cocoa over medium heat, stirring constantly, until it simmers and the sugar has melted, about 2 minutes.
   
   
2. Remove the pan from the heat and add the vanilla and peanut butter; stir until peanut butter has melted completely. 
   
   
3. Stir in oatmeal, cranberries, and salt. 
   
   
4. Using a 2 ounce cookie scoop, scoop portions onto a baking pan. Press or leave rounded. Refrigerate to firm up or eat immediately. 

 
*This recipe is VERY flexible. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, add a little more milk or use less oatmeal next time. 

Makes two servings

1 cup coconut milk, canned, unsweetened.
1 cup whole milk, almond milk, or soy milk
2 Tbs Cocoa Powder
1/2 cup strawberries, fresh or frozen (or berry of choice)
1 tsp honey or maple syrup
Optional: ½ cup spinach 

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Place all ingredients in blender and blend until smooth. Serve in a tall glass!

You can easily and quickly create a beautifully delicious appetizer platter that can satisfy a variety of food styles and dietary preferences. Charcuterie, antipasto, and mazza include a range of different vegetables, spreads, pickles, fruit, nuts, cheeses, and cured meats. 
Adjust the ingredients for different occasions, themes, and food preferences. Scale the portions up or down based on the number of guests who will be enjoying the spread. Connect your tasty creation to a holiday, color theme, country, or season. 

Inspiration
Meze-Middle Eastern, Greek
Creamed goat cheese, hummus, hardboiled eggs, tomatoes, red peppers, feta, olives, almonds, pita

Look through your cupboards, cabinets, and even on your walls. For your base you need something that is food safe or that can be lined with parchment paper. Add character to your creation by using a base that is unusual. It can be made of wood, slate, china, or metal- the more interesting the better. Include a variety of small containers to serve dips, olives, jams, and spreads.

Inspiration
​Spring (white and green)
Green grapes, green apples, green olives, Marcona almonds, celery, cucumbers,
​fennel, brie, herbed cheese spread, crusty bread, crackers​, honey

Inspiration
Antipasto Board
​Cured meats, sliced cheeses, cheese, dried fruit, olives, honey, bread sticks, and crackers 

​Inspiration
Vegetarian Sheet Pan Appetizer
A block of Feta, chic peas, cherry tomatoes, sliced fennel, oil cured olives, carrot sticks, crusty bread