Serves 4
2 cups cooked rice 
½ can unsweetened coconut milk-I like Thai Kitchen or other thick coconut milk)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup fresh, frozen or dried fruit 

1. Combine the  cooked rice, coconut milk, sugar and salt in a 4 qt saucepan over medium-low heat.
   
2. Cook, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until thick and creamy, 15 to 20 minutes. Remove from the heat and stir in the butter and vanilla. Serve warm or cold, topped with fruit.

I will not take credit for this great recipe. All the credit goes to Deb Perelman of Smitten Kitchen. You will find lots of really great recipes in that book and on her website https://smittenkitchen.com/

 ​Serves 8

Crust-Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.

Fruit Filling
​3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof
Pinch of salt
Juice of half a lemon or lime (optional)
1/4 cup (50 grams) granulated sugar
1/2 to 1 1/2 tablespoons tapioca flour/starch (see Note, below)
 
To Finish
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
 
Make Filling: 
Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
 
Assemble Galette: 
1. Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking        sheet.
2. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently            transfer it to the parchment paper in the pan. 
3. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. 
4. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
5. For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all        over with turbinado or coarse sugar.
6. Bake galette for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least      20 minutes on wire rack. Serve warm or at room temperature.
 
Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.
 
Note: This recipe is abundantly flexible.
* Fruit: Use whatever fruit you like to bake with.
* Flavors: Use another kind of citrus or none at all; you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan.
* Flour: Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour.
* Sweetness: The filling is lightly sweetened; you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds.
* Thickeners: Tapioca flour or starch is my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.

This recipe is from the best selling book "The Art of the Pie" by Kate McDermott. I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” ​

6 cups (11/2-2 lbs) fruit, fresh or frozen
½ -1 cup sugar-depending on sweetness of fruit
1 small grating of freshly ground nutmeg
1/3 teaspoon salt
1 teaspoon fresh squeezed lemon juice
¼ cup all-purpose flour
1-2 tablespoons quick cooking tapioca (or tapioca flour) if fruit is very juicy
1 recipe double crust pie dough-Recipe here
1/2 tablespoon butter
1 egg white plus 1 tablespoon water, fork beaten
1-2 teaspoons sugar
 

1. Preheat oven to 425F.
2. Put the fruit, sugar, nutmeg, salt, lemon, tapioca or flour in a big bowl and mix lightly until the fruit is well coated.
3. Roll out the bottom dough and place in your pie pan.
4. Add the fruit filling and dot with the butter.
5. Roll out remaining dough, lay over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from edges and crimp.
6. Brush crust with some egg wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
7. Bake for 15 minutes at 425F. Reduce heat to 375F and bake for 35-40 minutes more.

Look for the steady bubbling of the fruit filling through the vents or lattice work to make sure the filling is fully cooked. Remove the pie from the oven. Cool the pie completely before serving so the filling can set up. 
Notes

• If using frozen fruit, keep the fruit frozen until ready prepare the pie.
• Be sure to taste the fruit and adjust the sugar and seasoning accordingly.
• You can adjust the amounts up or down depending on the size of pan you are using.

This recipe is from the best selling book "The Art of the Pie" by Kate McDermott. I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” ​

About 10 cups heritage apples-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat. 
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie

Egg Wash
​1 egg white plus 1 tablespoon water, fork beaten

1. Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!
2. In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Pre-heat oven to 425F and bake for 20 minutes.
9. Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
10. Remove from the oven and cool for at least 1 hour.

Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.

I will not take credit for this perfect pie crust recipe. Thank Kate McDermott-Art of the Pie® for this recipe. 
I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” 

2-1/2 cups (363g) unbleached all-purpose flour
1/2 tsp (3g) salt
*8 Tbs (112g) of Kerrygold or other salted or unsalted butter, cut into tablespoon size pieces
*8 Tbs (112g) leaf lard
8 Tbs (118g) of ice water (This is an average but sometimes the dough takes more or less.)
*(For ALL BUTTER dough use 14 Tbs (196g) of Kerrygold or other salted or unsalted butter for your total fat)
 

1. Put all ingredients but the ice water in a large bowl.
2. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it that looks like cracker crumbs, peas, and almonds. The lumps make flakey pies.
3. Sprinkle ice water over mixture and stir lightly with a fork.
4. Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.
5. Divide the dough in half and make two chubby disks about 5 inches across.
6. Wrap the disks separately in plastic wrap and chill for about an hour.
7. Take out one disk and put it on a well-floured board, pastry cloth, parchment paper or plastic wrap.
8. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times.
9. Turn it over and thump the other side.
10. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
11. When it is an inch or so larger than your pie pan, brush off the extra flour on both sides. Fold the dough over the top of the pin and lay it in the pie pan carefully.
12. Donʼt worry if the crust needs to be patched together; just paint a little water where it needs to be patched and “glue” on the patch piece.
13. Put the filling in the pie and repeat the process with the other disk.

 
Notes
This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. It will take about 5-7 minutes to put the dough together. Minimum chill time is 20 minutes but 1-2 hours is great. After chilling, dough discs may be frozen for up to 1 month. Be Happy and Make Pie!

Serves 2 
​
Meatballs:
1 pound ground beef
1 pound ground pork or sausage meat
2 large eggs
​1/2 cup parsley, chopped
1 cup parmesan cheese, grated
4 cloves garlic, minced or 1 teaspoon dried garlic

Vegetables:
3 Tbs extra virgin olive oil
1 garlic clove, minced
Kosher salt and black pepper 8 ounces portobello mushrooms, sliced
2 medium tomatoes, each cut into 6 wedges
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs parsley, chopped

1. To prepare the meatballs, place the meatball ingredients in a bowl and combine. Divide into eight meatballs-about 4 ounces each. 
2. Heat the oven to 425 degrees. Cover a sheet pan with parchment paper.
3. In a large bowl, combine the olive oil, garlic clove, mushrooms, and tomatoes. Season with salt and pepper and toss all together. Place onto the sheet pan in one layer. Place the meatballs on top. Cook in the oven for 20 minutes.
4. Sprinkle the feta over the meatballs and vegetables. Serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
Red pepper, fennel bulb, leeks, sliced red or yellow onion (cut into 1/2 inch wedges). 
Serving ideas: Serve as is or serve over pasta, baked polenta, or spaghetti squash.

Serves 4-6
 
1 cup basmati rice
2 cups frozen peas
3 large eggs
½ cup fresh herbs, chopped (any combination of-parsley, cilantro, dill, mint, lovage)
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste

1. Place a trivet and 1 cup of water into the inner pot of a 6-quart electric pressure cooker. You can also use an 8-quart. 
2. Place the rice and 1 cup of water in an oven-proof container and cover with a lid
    or foil. Place the covered container onto the trivet.
3. Place the frozen peas into a separate oven-proof container and cover with a lid or foil. No added 
   water is necessary.  Place this container on top of the rice container.
4. Place the three eggs at the level of the peas. 
5. Close the instant pot, seal the valve, and cook at high pressure for 5 minutes. Release the pressure naturally for 5 minutes, and then release all remaining pressure using Quick Release and 
   remove the cover.
6. Place the eggs in an ice bath for 5 minutes. Remove the shells and quarter each egg.
7. Combine the rice, peas, herbs, and butter in a large bowl. Let the butter melt and stir the ingredients 
   gently. Place the egg slices on top to garnish. 

 
Add Veggies:
Dice red peppers, broccoli, asparagus, and 
marinated artichokes are all delicious additions.
 
Serve Cold:
You can serve this salad cold with your favorite vinaigrette. 

This instant pot recipe is from one of my favorite recipe authors. Explore Urvashi Pitri's website twosleevers.com and cookbooks to find recipes that are easy and always delicious. 
 
Serves 4
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
*1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside.
4. Blend together all the ingredients, preferably using an immersion blender
5. Let the sauce cool just before adding the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. Adding the butter and cream into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
8. Serve over rice, or zucchini noodles
   meld together and there you go. Add some fresh cilantro on top.

 
*double the amount of chicken if you want because there is plenty of sauce for a double batch! 

This recipe is featured in my cookbook "Beautifully Delicious-Cooking with Herbs, and Edible Flowers". 
Make dessert or breakfast special with these beautiful crepes. Delicate and light, they provide the perfect landing place for fresh fruit, sweetened yogurt, and honey. I use pansy, calendula, violet, rose, bachelor button, and dianthus petals.  

Makes 8 crepes 
 
⅔ cup milk
⅔ cup water
3 eggs
3 tablespoons melted unsalted butter
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup edible flower petals 

Fresh fruit or fruit jam

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt to the blender and mix, scraping down the sides of the jar as needed. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When hot, brush very lightly with melted butter. Pour ¼ cup of batter into the pan while tilting it 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 flower petals and place whole flowers face up. Cook for 30-45 seconds. Turn crepe over and cook 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 jam, sweetened ricotta, chocolate sauce, or fruit. You can drizzle with maple syrup, honey, or other sauce.

 
Variation
 
Herb Crepes with Lemon Yogurt Cream      
Replace the edible flowers with freshly chopped herbs and cook crepes as above. Dill with savory ricotta, cheese, or other savory filling. Season with salt and pepper to taste.  Herb options: parsley, chive, basil, dill, tarragon, and cilantro. Add smoked salmon or smoked trout to your crepe for a special brunch dish.

15 Minute Meal Tips

• Keep recipes simple for quick preparation 
• Cut ingredients into smaller pieces 
• Cook with fresh herbs and spice mixes for quick flavor 
• Double and triple recipes for freezing and leftovers
• Buy pre-cut vegetables from freezer section or salad bar
• Keep your knives sharp
• Buy multiple cutting boards
• Cook with wide, shallow pans
• Use cast iron pans for quick thawing frozen ingredients
• Consider owning a crockpot, electric pressure cooker, and an air fryer
• Stock up on quality frozen vegetables
• Keep thin cuts of meat and seafood in the freezer for quick thawing and cooking
• Buy pre-chopped vegetables from the grocery store salad bar
• Collect spice mixes to use for flavorful seasoning 

15 Minute Meal Pantry

The Flavor Builders
Vinegars: red wine, cider, rice, balsamic
Oils:  extra-virgin olive oil, olive oil, coconut, avocado oil, dark sesame oil
soy sauce, Bragg’s aminos
Dijon mustard
avocado mayonaise
dried herbs (thyme, dill, oregano, basil, bay leaf)
curry paste and powder, Fajita and Taco Seasoning
Better Than Bullion- chicken, beef, and vegetable stock
whole and diced canned tomatoes, tomato paste in tube

Vegetables
fresh garlic, onions, red peppers , cherry tomatoes 
baby arugula, baby spinach, red cabbage, kale, sprouts
fresh herbs: basil, cilantro, flat leafed parsley, rosemary
red potatoes, sweet potatoes

Dairy
feta cheese
parmesan cheese
fresh mozzarella
cheddar
butter
full fat plain yogurt
heavy cream

Meats/Poultry
eggs
ground meat-beef, pork, turkey, chicken
thin chicken breast or thighs
thin pork chops, pork tenderloin
sirloin tips
salmon, haddock, scrod
raw shrimp
​
Freezer-quick thaw
frozen shrimp-raw, salmon
sirloin tips, chicken tenders, boneless chicken thighs, pork tenderloin, sausages, ground beef 
berries
petite peas, broccoli

Grains-Starches
quinoa, bulgur, farro
canned beans- cannellini, chick pea, butter beans
pasta- thin cuts or fresh
potatoes-small or cut small

​Servings 6-8
2 tablespoons olive oil 
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped 
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)  
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed 
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili. 
2 ounces dark chocolate
Kosher salt
Freshly ground pepper
For serving:
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped

1. Heat an 8-quart pot or Dutch oven over medium flame, with olive oil.  Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
2. Add the onions and sauté 5 minutes or until the onions are soft. 
3. Add the garlic and spices and cook stirring for 1 minute until fragrant. 
4. Return the cooked meat to the pan and add the beans, tomatoes, broth, and chocolate. Bring to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
5. To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side.

 
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.

Makes 3 cups
¼ cup almonds
2 tablespoons sesame seeds
2 tablespoons olive oil or avocado oil
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp chili powder 
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper
4 tomatoes from 1 can of whole peeled tomatoes
1/3 cup of raisins
1 tablespoon molasses
1 small corn tortilla, torn into pieces
2 cups low-sodium vegetable or chicken broth
1 ounce dark chocolate, 72%
1 tablespoon balsamic vinegar
salt and pepper to taste
 

1. Heat a small sauté pan over medium heat.  Add the almonds and toast, stirring occasionally for 4 minutes or until they begin to brown.  Add the sesame seeds in the pan and cook with the almonds for about 1 minute, stirring occasionally. When cool, place the toasted almonds and sesame seeds into a blender or food processor and process until fine.
   
   
2. Using a large sauté pan, heat the oil and the onion over medium heat. Cook for 5-8 minutes or until onions have softened. 
   
   
3. Add the garlic, chili powder, cinnamon, cloves, fennel seeds, cumin, coriander, and crushed red pepper. Cook for 3 minutes stirring occasionally.  Add tomato, raisins, molasses and balsamic vinegar. Cook for an additional 3 minutes.
   
4. Add the tomato spice mixture, tortilla, and ½ cup of broth to the ground almonds and sesame seeds and process all until pureed.  Return the mixture to the sauté pan and bring to a simmer over medium-low heat. Add the chocolate and stir until melted.  Add the remaining 1-1/2 cups broth.  Reduce the heat to low. Simmer, uncovered 20 minutes, stirring occasionally, to allow flavors to blend. Season with salt and pepper to taste. Serve hot over chicken, fish, pork, or roasted vegetables.  

​6-8 servings
 
8 ounces bittersweet chocolate (60-70% cacao), chopped, chips are fine to use also
¼ cup strong coffee or espresso
6 tablespoons unsalted butter, room temperature
3 egg yolks
½ cup heavy cream or whipping cream
3 egg whites
¼ cup sugar
 

1. Using a 4-quart saucepan or double boiler, fill 1/3 of the pan with water.  Bring the water to a gentle simmer.  Place a heatproof bowl on top of the pan, make sure the bowl does not touch the water. Place the chopped chocolate and coffee into the bowl. Melt the chocolate, stirring occasionally to combine. Remove the bowl from the heat.
   
   
2. Beat the soft butter into the melted chocolate.  One by one, beat in the egg yolks.  Set mixture aside to cool.
   
   
3. Place the heavy cream into a separate bowl and whip into soft peaks, set aside. Note: heavy cream will whip quicker when the cream is cold, and the mixing bowl is cold.
   
   
4. In a clean bowl and using clean whisks, whip the egg whites until they form soft peaks.  While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. 
   
   
5. Pour the cooled chocolate mixture down the side of the egg white bowl, and gently fold them together using a rubber spatula.  When almost blended fold in the whipped cream.  

 
Spoon the mousse into an attractive serving bowl, individual cups, or small chocolate cups.  Cover and chill for several hours.  Will keep refrigerated for 2-3 days.

Serves 4-6
4 apples cut into 1-inch chunks- skin peeled or left on-your choice
1/2 cup firmly packed brown sugar-I prefer dark brown sugar
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
2 tablespoons water 
2 tablespoon butter
¼ cup heavy cream

1. Place the first 4 ingredients in a large zip-top plastic bag, seal, and toss to coat the apples.
2. Pour the coated apples into a medium saucepan with 2 tablespoons of water, and butter. Cook over medium heat, stirring occasionally, about 8 minutes or until apples are tender and sauce begins to thicken.
3. Pour in the heavy cream and continue to cook for 1 more minute. Serve warm with vanilla ice cream, sour cream, or plain yogurt.

Adapted from Alton Brown's "Cacio e Pepe"

​Serves 6
1 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
3 ounces parmesan cheese, finely grated
1/3 cup extra-virgin olive oil
3/4 to 1 cup pasta water
Salt and pepper to taste
1 ounce grated parmesan cheese for serving
​
Additions: Add any of the following: Cherry tomatoes, cooked chicken, sausage, broccoli, or other vegetable of your choice.
​

1. Combine pasta, water and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta and measure 1 1/2 inches deep total.) Cover and set over medium-high heat.
2. When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged.
3. While the pasta cooks, begin the sauce. Combine the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with a whisk until it forms a batter-like sauce.
4. When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste while mixing until smooth.
5. After the pasta has been cooking for 10 minutes start checking for doneness; you want it to be just barely al dente (a little bite).
6. Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta. Season with salt and pepper to taste.
7. Portion pasta into bowls, top with reserved parmesan cheese and serve immediately.

Serves 6-8 as a side dish

1 cup jasmine or basmati rice
2 cups of water
1 lb frozen broccoli-thawed
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
Kosher salt and pepper to taste
 

1. Bring 2 cups of water to a boil in a 4-quart sauce pan. Add the rice, cover and reduce heat to low.  Cook for 15 minutes. Turn off the heat. Remove the cover and set the broccoli on top of the rice, no need to stir into the rice. Cover the pan and let the broccoli and rice sit for an additional 5 minutes. 
2. In another saucepan, combine heavy cream, cheddar cheese, and cream cheese. Heat over medium-low heat, stirring until smooth. Keep an eye on the sauce as it burns easily. Season with salt and pepper to taste.
3. Place the rice and broccoli on a platter and pour cheese sauce over the top. Serve immediately.  

Notes: If you would prefer to use brown rice, increase the rice cooking time to 30 minutes.

Serves 4
2 medium sweet potatoes, cut in half lengthwise
4 plums (firm, not too ripe)
3 Tbs brown sugar 
2-4 tablespoons unsalted butter
2 egg yolks
¼ cup heavy cream
½ teaspoon vanilla extract
¼  teaspoon kosher salt
 
Topping:
½ cup heavy cream
1/3 cup toasted pecans, walnuts, or pumpkin seeds

1. Preheat your oven to 400 degrees. Place the sweet potatoes on a lined sheet pan, cut side down.  Place in the preheated oven and cook for 10 minutes. 
2. Cut each plum into 6 wedges and toss with brown sugar. 
3. After cooking the potatoes for 10 minutes, remove the pan and add the sugared plums in a single layer to the pan. Place the pan back in the oven and cook for an additional 10 minutes or until the potatoes are fork tender. 
4. Remove the pan from the oven. Using a spoon, scoop the sweet potato from the skin and place in a bowl. Mash the potatoes with the butter until smooth. 
5. In a small bowl, combine the egg yolks, heavy cream, vanilla extract and salt. 
6. Combine the egg mixture with the still-hot mashed sweet potatoes and stir until 
   smooth. Divide the pudding into bowls and top with the roasted plums. 
7. For the topping, whip the heavy cream and serve on top of the pudding sprinkled with nuts or pumpkin seeds.

  Notes: For the topping, substitute sour cream for the whipped cream if you like.

Adapted from NYTimes recipe: Sheet-Pan Sausages and Brussels sprouts with Honey Mustard

​Serves 4
1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 large apple that will stay firm in cooking-Granny Smith, Honey Crisp, Cortland-cut into 1 ½ inch cubes-leave the skin on
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard

1. Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, apples and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
2. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and apples start to soften. (The sausages will not be cooked through yet.)
3. Meanwhile, in a small bowl, stir together the honey, mustard.
4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the apples and Brussels sprouts are tender, another 10 minutes or so. Season to taste with salt and pepper

Alternatives: Boneless chicken thighs, thick fish fillet (salmon, swordfish, tuna, scrod), boneless pork chop, pork tenderloin. If using any of these alternatives, drizzle with olive oil and season w/salt and pepper before cooking.

Additions: Red onion, cut into wedges, cauliflower florets, butternut or delicata squash cubes or slices, sweet potato slices.

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or 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. 
2. Break each egg into a teacup.
3. 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 large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

1-1/2 lbs. chicken tenders*
2 eggs
1 cup plain bread crumbs or almond flour
1 teaspoon Italian seasoning, thyme, or rosemary
1 teaspoon kosher salt-sea salt, mineral salt ​
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
2. In a medium bowl whisk eggs.
3. In a wide shallow container, whisk bread crumbs and all of the seasoning, until combined.
4. Dip sliced chicken into the egg, then dredge in breading mixture, pressing to help the breading cling to the chicken. Repeat until all chicken is coated.
5. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with space in between. Spray tenders with additional avocado spray to lightly coat.
6. Cook for 10 minutes. Repeat with remaining chicken tenders if space requires. Serve hot, room temperature, or cold.

 
* If using boneless, skinless breasts just cut into strips about 1-1/2" by 5"
This can also be prepared in an oven set at 400 degrees. 

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.