Southwest Seasoning
¼ cup smoked paprika
1 tsp chipotle power or ¼ tsp cayenne pepper
1 tablespoon granulated garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons Kosher salt
 
Fish Tacos and Coleslaw
12 small corn tortillas
1 ½ pound tilapia fillets
4 cups red cabbage, thinly sliced
1 small red pepper, thinly sliced
¼ cup red onion, minced
½ cup cilantro, chopped
1 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon honey
2 limes, cut into wedges

1. Preheat the broiler on high and put the cooking rack 5 inches below the flame. Cover a broiler pan with foil and spray with cooking spray.
2. Combine the Southwest seasoning ingredients in a small container and set aside.
   
3. Place the tilapia fillets onto the prepared pan and sprinkle 1 tablespoon of the Southwest seasoning. Broil until the fish is cooked through, about 7-12 minutes depending on how thick the fish is.
4. In a large bowl combine the cabbage, red pepper, red onions, and cilantro. Prepare the dressing in a small bowl by mixing the mayonnaise, vinegar, honey, and 2 teaspoons of the Southwest seasoning together. Toss ½ cup of the dressing with the shredded cabbage and vegetables. Add salt and pepper to taste.  Add more dressing if you like.
5. Warm the tortillas (covered) in the microwave for 1 minute.
   
   ​To assemble the tacos, place a piece of fish and some coleslaw onto each tortilla. Serve with lime wedges on the side.

This is the week to make your lilac syrup. You want to be sure to use flowers that are newly open. If you don't have time to make your syrup; while the flowers are their best, cut your stems and put them in water and store them in the refrigerator for upto 4 days. This help to keep the flowers from opening more and baking in the sun. Make plenty of syrup and store it in 4oz containers in the freezer. You'll have lilac syrup for months to come.

1 cup (packed) lilac flowers-newly opened for best fragrance
½ cup sugar
1/2 cup water
2 blue berries for color


Place the sugar and water in a small saucepan.  Bring to a simmer over medium heat and cook until the sugar melts.  Remove the pan from the heat and add the flowers and blueberries, gently press the flowers  to immerse them. Allow the syrup to cool to room temperature.

Strain the syrup, pressing on the flowers to extract as much syrup as possible. Store in a covered container. The syrup can be refrigerated 2-3 weeks or frozen for later use.
 
Uses:
Lemonade, iced tea, cocktails, drizzle over yogurt, ice cream, and cake.

2 oz lilac syrup
juice of one large lemon
seltzer or soda
Ice

Combine the lilac syrup and lemon juice in a tall glass with ice. Add seltzer to taste. Enjoy!

Cocktail Ideas: Add 2 ounces of gin or vodka for a tasty cocktail!

Here is a PDF with a Quick Guide to preparing your first batch of dough and baking. I highly recommend you purchase the book "The New Artisan Bread in 5 Minutes a Day" for recipe details, help, and additional bread recipes. 
You will also find lots of info. on the author's website: Artisan Bread in 5

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
​

Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Makes about 1 ½ cups
 
4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
 pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Kosher salt
Freshly ground pepper
 

1. Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds. 
   
   
2. Melt butter until bubbling.
   
   
3. With the blender on, slowly pour the hot butter into the egg mixture.  Blend until thickened.  Season with salt and pepper to taste.  Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.

Serve with vegetables, chicken, or fish. 
Too thick?  Add an additional tablespoon of warm water or lemon juice.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 4
 
5 oz of mixed greens (arugula, field greens, watercress, frisee)
4 slices day-old artisan bread, cut into ½ inch cubes and toasted until golden.
½ lb thick slab bacon cut into ½ inch pieces
4 shallots (about ½ cup), peeled and chopped
½ cup sherry vinegar, or red wine vinegar plus 1Tbs
1/3 cup olive oil
1 Tbs fresh tarragon, chopped
1 Tbs flat leafed parsley, chopped
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt
Freshly ground pepper
 

1. Place the field greens and the chopped herbs in a large bowl with croutons.  Set aside.
2. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until well browned. Remove all but 2 Tbs of the bacon fat. 
3. Add the shallots to the bacon and cook until the shallots are soft. 
4. Add the vinegar to the pan and simmer to reduce by half. Turn off the flame and had the herbs to the dressing. 
5. To poach the eggs fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
6. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 
7. Reheat the dressing and remove from flame.  Whisk the olive oil into the cooked bacon and vinegar and season with salt and pepper. Pour warm vinaigrette over the green and croutons.  Toss well and divide among plates. 
8. Place 1-2 poached egg onto each salad and serve immediately.

1 (14-ounce) block extra-firm tofu
Kosher salt or sea salt for seasoning
1/3 cup cornstarch
2-3 tablespoons coconut oil

1. To cut the tofu for frying, cut the block in half horizontally to form two rectangular planks.
2. Layer 3 paper towels on a plate.  Place tofu onto the paper towels and put another layer of towels on top and gently press the tofu planks to remove excess moisture.
3. Cut each plank into 1 inch cubes.  Season with salt. 
4. Heat a non-stick skillet with the oil until hot but not smoking. Coat only enough tofu with the cornstarch that you can cook at one time (if you coat too many, the pieces that are waiting to be cooked will get gummy). Place the tofu into the hot oil in a single layer and cook until golden brown, about 2-3 minutes. Turn the tofu and continue cooking until all sides are browned. Serve immediately.

Serves 4
1 bundle Soba Noodles
1 Tbs sesame oil
4 cups vegetable, chicken, or beef stock
1 inch piece fresh ginger, sliced thinly or chopped fine
1 garlic clove, sliced thinly or chopped fine
2 Tbs soy sauce or Bragg’s Aminos
2 Tbs Oyster Sauce
2 cups mushrooms, sliced
2 small bok choy, white parts separated and sliced. Greens chopped and set aside.
½ package tofu, cut into small cubes
 6 ounces cooked protein-hard boiled egg, chicken, pork, sirloin, shrimp, scallops or other fish.

Extras if you like:
1 carrot, shredded
1 cup sugar snap or snow peas, sliced thinly
2 scallions, sliced thin on the bias
4 Eggs, poached or hard boiled-peeled and cut in half

Options for garnish:
Sesame seeds
10 leaves Thai basil or sweet basil, sliced thinly
½ cup cilantro, chopped
1 lime, quartered
Sesame oil
Sriracha sauce

1. Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Divide the noodles between the bowls.
2. In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, bok choy (white parts and leaves), and tofu. Heat to a simmer and cook for 5 minutes. Remove from heat. 
3. Divide the soup over the noodles and top each serving with the carrots, peas, scallions, and cooked protein of your choice. Serve the soup hot and offer garnishes at the table.

 

Quarantini
Recipe from-https://thenovicechefblog.com/quarantini/
 
3 oz vodka (or gin)
2 oz fresh squeezed lemon juice
3/4 ounce honey syrup
Lemon twist, garnish
Optional: 1 packet EmergenC
 
Add 2 cups ice to a cocktail shaker.
Add vodka, lemon juice and honey syrup to shaker.
Shake, and then strain into a chilled martini glass.
Garnish with a lemon twist if desired.
* EmergenC: run a lemon piece around the rim of the chilled martini glass and dip half the rim into the EmergenC powder. Pour in the drink.

Margarita-Classic
Makes one cocktail

1 1/2 ounces blanco tequila
3/4 ounce orange liqueur
3/4 ounce fresh lime juice
optional-1 tsp agave nectar or simple sugar
salt for rim
lime wheel for garnish

Prepare a rocks, coupe or cocktail glass with a salted rim, if desired. Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into prepared glass, over ice if desired. Garnish with a lime wheel.

​Recommendations:
         
Silver (or blanco/white) clear
Joven (or gold/oro/dorado) light color
Añejo (or aged)-brandy like in color

Orange liquor- Triple Sec-clear 
​                      Cointreau-brandy influenced-darker in color
                                

​Jalapeno Cucumber Margarita
Makes one cocktail
 
1 cucumber, diced
1 large jalapeno, seeded and chopped
2 ounces Silver Tequila (bright) or Anejo Tequila (smooth)
1 ounce orange liquor (bright) or Cointreau (smooth)
1 ounce freshly squeezed lime juice
1 tsp agave syrup or simple syrup (1 part water: 1 part sugar-sugar dissolved)
1 ounce jalapeno cucumber juice (see instructions below)
Kosher salt for rim
 
Prepare your glass by running a slice of lime around the outside of the rim. Turn the outside rim of the glass though salt and set aside. Add 1 cup ice to cocktail shaker. Pour in Tequila, orange liquor, lime juice, agave, and jalapeno cucumber juice. Cover and shake for 30 seconds. Pour contents into salt rimmed glass. Garnish with a wedge of lime.

Jalapeno Cucumber Juice
Place the chopped cucumber and jalapeno in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber mixture through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. Discard the solids in the strainer. Refrigerate until needed or freeze for later use.
 

​Old Fashioned-Classic
 
1 sugar cube-brown sugar cube is a nice touch
(Or 1 tsp granulated sugar, or 1/4 ounce simple syrup)
2-3 Dashes Angostura Bitters
Splash warm water (if using sugar cube or sugar)
2 ounces Rye or Bourbon
Orange peel-garnish
 
In a double rocks glass, muddle the sugar cube or sugar with Angostura bitters and a small splash of warm water until dissolved. If using simple syrup, swirl with bitters in a double rocks glass. Add whiskey and ice (preferable an over size cube)and stir well. Garnish with an orange peel.
 
Variation:
Rosemary Old Fashioned
 
1/4 ounce rosemary syrup
2-3 dashes Angostura bitters
2 ounces Rye or Bourbon
Rosemary sprig and orange peel for garnish
 
In a rocks glass combine the whiskey, rosemary syrup, and orange bitters. Add ice and stir to chill the drink. Garnish with a rosemary sprig and an orange peel.
 
Recommendations:
Bourbon-Jack Daniels
             Makers Mark

You can't get easier or tastier than this meal. This is an adaptation of a recipe from the NY Times Cooking section. 

Serves 4
3 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove, minced
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
1 ½-2 lbs small bone-in, skin-on chicken thighs (4-6 thighs)
4-6 small Yukon gold potatoes, cut into ¾ inch pieces
1 large red pepper, cored, seeded, cut into 1 inch strips
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)
Optional: 4 pieces bacon-cut into 1-inch pieces and placed on your baking pan under chicken and potatoes to cook-yummmmmmm!

1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
2. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on the other side of the pan. Roast for 15 minutes.
3. Remove the pan from the oven, toss the potatoes, add the pepper slices, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the pan to the oven to roast until tender, another 5 to 10 minutes.
4. Place the chicken, potatoes, and peppers (bacon if adding) on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, salmon fillets-thick.
      Veggies: Sweet potatoes, fennel bulb, leeks, red or yellow onion-sliced thick

Three breads from the Master Recipe

3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
*If you use cake yeast you will need 1.3 ounces (37g).
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with typical supermarket flour. If you use a higher protein flour check here)

Equipment list:
5qt container w/lid 
liquid measuring cup
1  and 1/2 cup dry measure cups
butter knife
1 tbs measuring spoon
dough whisk, or large spoon for mixing the dough 
corn meal of dusting your peel or the back side of a baking pan
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone