​Source: Savoring Hollis, 2005
Submitted by: Eleanor Whittemore-Hollis Evening Circle of Home & Family
Location: page 97
Recipe Note from Eleanor: “This is a recipe that my mother, Estelle Hardy, used for birthday cakes. One year I tried making it for my son’s birthday. When I took the cake out of the oven, it was the most beautiful cake I had ever made. I put it on the shelf while I tended my child. I went back and the cake was a mass of eggs stuck to the pan. I forgot to put the flour in!!!”
 
Makes one 10” tube pan with removable bottom. 
Note: the original recipe says "ungreased tube pan". I followed that and after letting it rest for an hour upside down, I took a flexible knife or frosting spatula and ran it around the edges. I removed the sides of the pan and then ran the knife under the cake. Is was fine. 

½ cup sugar
2T water
6 egg yolks
1 tsp grated lemon rind
1 T lemon juice
1 tsp vanilla
6 egg whites
¼ tsp salt
½ tsp cream of tartar
½ cup sugar
1 cup sifted cake flour (I used all-purpose flour)
 
Combine ½ cup sugar with water and egg yolks and beat with rotary beater until mixture is very thick and forms soft mounds. 
Blend in lemon rind, lemon juice, and vanilla. 
Beat the egg whites with the salt until foamy. Add cream of tartar and beat until egg whites are stiff but not dry. Fold in ½ cup sugar, 1 tablespoon at a time. 
Combine egg yolk mixture and egg white mixture carefully, then fold in the flour, 2 tablespoons at a time.
Pour into an ungreased tube pan and bake at 325 degrees for 50 minutes, until light brown. Cool in inverted pan for 1 hour.
 
Variation: 
Add 2 teaspoons rose water with the vanilla

Serves 4
 
¾ pound baby potatoes, cut in half
1 pound asparagus, lower parts snapped off, and cut spears in half
2 cloves garlic, minced
2 tablespoons olive oil
1 cup panko breadcrumbs or pork rinds-ground
½ cup parmesan cheese, grated
¼ cup parsley, chopped
4 bone-in pork chops-each about 1-inch thick
¼ cup mayonnaise
 
Honey-Mustard Sauce
¼ cup sour cream
2 tablespoons whole-grain mustard
2 tablespoon heavy cream or plain yogurt
1 tablespoons honey
Salt and pepper to taste
 

1. Preheat oven to 450 degrees. Place baking rack in the middle of the oven
2. Place the potatoes onto a sheet pan. Toss with 1 tablespoon olive oil and half the chopped garlic. Sprinkle with salt and pepper.
3. Place the asparagus in a bowl and toss with the remaining 1 tablespoon olive oil and remaining garlic. Season with salt and pepper and toss. Set aside.
4. Combine the breadcrumbs and parmesan in a bowl, place onto a large plate. 
5. Spray or brush the sheet pan with olive oil. Season the pork chops with salt and pepper. Brush both sides with mayonnaise. Press the pork chops into the breadcrumb mixture and coat both sides well. Place onto the sheet pan leaving space between the chops. Arrange the potatoes on the pan to leave space for the asparagus that will be added later.
6. Bake 10 minutes. Remove the pan and add the asparagus and place back into the oven. Continue cooking for and additional 10 minutes. Press the pork chops in the center with your finger. They should be firm with just a little “give”. 
7. While the chops are cooking, combine the sauce ingredients in a small bowl. Serve drizzled over the chops.

Serves 4
 
1/4 cup maple syrup 
2 tablespoons miso 
2 tablespoons olive oil 
2 green onions, finely chopped 

¼ teaspoon crushed red pepper or ½ teaspoon garlic chili paste 
1 teaspoon curry powder 
4 chicken legs, skin on 
1 bunch fresh radishes, leaves removed and cut into 1/4s
1 pound sugar snap peas
2 tablespoons olive oil
Salt and pepper
¼ cup unsalted cashews, finely chopped
1 lime cut into 1/4s 
Optional: 2 cups cooked basmati rice
 

1. Preheat oven to 450 degrees F. 
2. In a bowl, combine glaze ingredients.
3. Place chicken legs on a sheet pan around the outside of the pan. Generously brush the chicken with the glaze. Season with salt and pepper. Bake in the center of the oven for 15 minutes.
4. While the chicken is cooking, toss the cut radishes with 1 tablespoon glaze and season with salt and pepper. Remove the pan from the oven and add the seasoned radishes to the sheet pan. Place the pan back into the oven and continue to cook for 10 minutes. 
5. Place the sugar snap peas into the bowl used for the radishes. Add 1 tablespoon of the glaze and toss. Season with salt and pepper. Remove the pan from the oven and add the seasoned sugar snap peas. Cook for 5 minutes. Serve hot sprinkled with cashews and a lime wedge. Serve with cooked basmati rice, if desired.

 
Variations: 
Substitute salmon fillets, pork chops, or chicken thighs. Adjust the cooking time as needed. 
Substitute baby potatoes for the radishes. Smaller potatoes do not need to be cut.

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 foraged herbs or purchased herbs-see options below
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, ladle 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 spatula, 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. Place the ricotta, oil, and lemon zest in a food processor and blend until smooth. Season with salt and pepper to taste. You can use an immersion blender as well. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Foraged greens and Herbs

• Creeping jenny, dandelion, chickweed, violets (leaves and flowers), clover, purple nettle, plantain, garlic grass https://www.growforagecookferment.com/what-to-forage-in-spring/
• dill, parsley, mint, chive, scallion
  
  

 
Recipe Variations

• Add smoked salmon or smoked trout to fill your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or kale spinach sauce.
• 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 and parmesan 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

Forsythia is the first edible flower blooming in my garden. It's bright yellow blooms create the most beautiful syrup. I use the syrup in cocktails and drizzled over berries and Greek yogurt. 

Makes 1 cup

1 cup sugar
1 cup water
1 cup forsythia blossoms

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 forsythia flowers. Cool to room temperature. Strain and discard the flowers.
3. Add to a drink to taste or use in a cocktail.
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 

Mint Glazed Carrots and Peas
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
 
This is a beautifully delicious recipe for any meal and any occasion. 
 
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar 
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
 
Cook carrots until just fork tender and drain. 
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
 
Liz’s notes:
I cut my carrots on the bias. 
I added some salt to balance out the sweetness of the carrots. 
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.

Scripture Cake
Source: D.A.R. Cook Book Second Edition
Submitted by: Minnie Colburn
Location: page 40
 
First, a little bit about scripture cake. Scripture cake was popular in the latter part of the nineteenth century, especially in the southern Appalachians.  The cake was meant as a way to teach young girls baking and Bible verses. The recipe is designed almost as a scavenger hunt through the bible. Only ingredient quantities were listed with the bible verses. The baker needed to go through the bible to find the ingredients to complete the recipe. I know you’ll enjoy this recipe. It makes two loaves, one to keep and one to share. Enjoy!
 
1 cup butter- Judges 5:25 
3 cups sugar-Jeremiah 6:20
6 eggs-Isaiah 10:14
3 1/2 cups flour- 1 Kings 4:22
1/2 teaspoon salt-Leviticus 2:13
2 teaspoons baking powder-Amos 4:5 (Liz added because it was missing from the recipe)
Sweet Spice to taste- 1 Kings 10:10 (Liz used ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp ginger)
1 cup water-Genesis 24:17
2 cups raisins- 1 Samuel 30:12
1 tablespoon honey-Exodus 16:31
1 cup almonds-Genesis 43:11
 
Follow Solomons advice for making good boys and you will have good cake-Prov. 23:14
 
Below are Liz’s instructions.

1. Preheat oven to 350 degrees.
2. Butter 2 loaf pans. 
3. Mix the butter and sugar at medium speed until light and fluffy. Beat in eggs, one at a time.
4. In a medium bowl, combine flour, baking powder, salt, and spices. Add to butter mixture; beat at low speed until well combined. Add the water and combine.
5. Stir in raisins, honey, and almonds.
6. Spoon batter into prepared pans. Bake in until wooden pick inserted near center comes out clean, about 45-50 minutes.
7. Cool in pans 15 minutes; invert onto wire rack to cool completely. Best if prepared 1 day before serving. Store cake covered at room temperature.

 
Liz’s Notes:

• This cake can be baked in a 12-cup non-stick Bundt pan. Butter well and increase baking time to 60 minutes. Check with a wooden pick. 

​Community Cookbook Recipes from the Heart of Hollis-1912 to present
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.

Florence Brown’s Rhubarb Punch and Rhubarb Punch Cocktail
Source: From the Heart of Hollis-The Hollis Women’s Club 1998
Rhubarb Punch Submitted by Carolyn Gargasz
Location: Appetizers, Beverages page 10
 
This punch is perfect for a spring party. I loved it so much, I created the Rhubarb Punch Cocktail recipe below. 
 
Rhubarb Punch
“Florence made this punch every year for the Hollis Anna Keyes Powers Chapter of the Daughters of the American Revolution (D.A.R.) annual meeting and potluck supper.” Carolyn Gargasz
 
Cook 2 pounds of cut up rhubarb in 5 cups of water until mushy. Press through sieve. Measure juice. To each cup, add 1/3 cup of sugar and stir until dissolved: boil 2 minutes. 
Add, for each cup: 
½ cup orange juice
¼ cup lemon juice
Just before serving, add 1 quart of ginger ale plus ice cubes or an ice ring.
 
 
Rhubarb Punch Cocktail by Liz Barbour

Makes 1 drink

2 ounces gin (vodka, white rum, or tequila can be substituted)

1 ounce orange liquor -triple sec
2 ounces Rhubarb Punch 
1 ounce fresh lime juice
 
Fill a cocktail shaker with ice and add all of the cocktail ingredients. Shake until the outside of the shaker is frosted-about 30 seconds.  Strain into a cocktail coupe and serve with a lime twist or pour ingredients w/ice into 8-ounce glass and serve with a lime or orange twist

Pond Lily Salad with Cold Salad Dressing
Source: D.A.R. Cook Book Second Edition 1912
Pond Lily Salad Submitted by Mrs. George Hale
Cold Salad Dressing Submitted by M.S. Powers
Location: page 23

Pond Lily Salad
 
Boil six eggs twenty minutes. When cold, remove shells and cut eggs in halves crosswise. Cut whites in strips to resemble petals and lay on small lettuce leaf with one-half yolk in center. Shred the largest lettuce leaves, arrange in bottom of the platter, pour dressing over, then lay the lettuce leaves and egg on and garnish with radishes.
 
Notes from Liz:

• Add fresh herbs if you like-fresh parsley, dill, mint, and any other lettuce that you enjoy to place under the “pond lilies”.
• I cooked the eggs for 20 minutes as directed and found that the yolks were a little on the green side. Cooking the eggs for 15 minutes works for a more yellow appearance. 
• Drain the eggs after the boil and allow to cool. I did not put the eggs into an ice bath and they peeled perfectly when cooled at room temperature.

 
 
Cold Salad Dressing
 
One cup sour cream, two tablespoons vinegar or lemon juice, one teaspoon mustard, small teaspoon salt, two tablespoons sugar, one-eight teaspoon cayenne. Stir cream well, then add other ingredients. 
 
Liz’s Notes:

• I used dry mustard powder.

Lemon Pie, Self-frosting
Source: D.A.R. Cook Book Second Edition
Submitted by: Mrs. Charles Eastman
Location: page 26
 
One cup sugar, one tablespoonful butter creamed with sugar, add two tablespoonsful flour, juice and grated rind of one lemon, yolks of two eggs beaten, one cup milk. Last add two beaten whites, folded into the mixture. Cook till firm. 
 
Liz’s Notes:
This is a lovely tasting lemon pie; not too sweet and not too lemony. The whipped egg whites create a lovely caramelized top layer. 
 

• Use an 8” or 9” pie pan. 
• Preheat the oven to 350 degrees. Place the baking rack in the middle of the oven.
• For the pie crust, I used one disk of my favorite pie dough recipe. Roll out the dough to 14 inches. Place into the pie pan. Roll and crimp the edge. 
• When I prepared this recipe I found that the butter and sugar did not cream. That’s okay. I just stirred together the sugar, butter (room temperature), flour, lemon juice, and zest until well combined. Then I added the yolks and milk and combined. 
• I used large eggs.
• I used heavy cream instead of milk and I liked the creaminess of the pie. You can use either cream or milk. If using milk, use full fat.
• Whip the egg whites until firm.
•  Bake for 30-35 minutes. Remove and cool. Serve with whipped cream if you like. 

Community Cookbook Recipes from the Heart of Hollis-1912 to present
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.

Butterflied Leg of Lamb
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by: Cay Gregg
Location: page 42
 
1(6lb) leg of lamb, butterflied
½ cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon rosemary (dried)
½ teaspoon ginger (dried)
1 clove garlic, minced
1 tablespoon olive oil
 
Mix seasonings and spread over lamb. Marinade overnight in refrigerator. Broil for 15 minutes on each side. Makes it well done. Serves 6 to 8.
 
Liz’s Notes:
Cay Gregg was the wife of NH Governor Hugh Gregg and mother to NH Senator Judd Gregg. I met Cay shortly after I moved to Hollis. She always made time to sit with me and chat about my family and what I was up to. Cay was a lovely woman, and I feel privileged to have called her a friend. What a delight it was to discover some of her recipes in the pages of this cookbook. I will forever prepare my butterflied leg of lamb Cay’s way.
 

• I prepared this recipe using a 3 ½ pound butterflied leg of lamb and cut the marinade recipe in half to serve 4.
• To cook, I set my broiler on high and placed the lamb 5 inches below the flame/coil. I prefer my lamb a little pink and cooked “medium” rather than “well done”. I cooked the butterflied lamb for 10-15 minutes on each side. Test the temperature with an instant read thermometer. 145 degrees for medium.
• Let the lamb rest, covered with foil for 5 minutes before slicing.
• Serve with my mint vinaigrette if you like. I love it!

By Joshua McFadden from his book Six Seasons
Serves 2-4 
(depending on the shape of your head of cauliflower and how many “steaks” you serve per person)
 
1 large head cauliflower (1 ½ -1 ¾ pounds)
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ cups dried breadcrumbs (or panko breadcrumbs)
1 cup (3 ounces) aged provolone, shredded (grated on large holes of a box grater)
Plus ¼ cup finely grated provolone for dusting (cheddar, mozzarella, or swiss are delicious too)
½ cup chopped pickled sweet hot peppers
1/3 cup chopped mixed pitted olives (kalamata, green)
¼ cup capers
¾ cup lightly packed roughly chopped flat leaf parsley
1 teaspoon lemon zest

1. Preheat oven to 450 degrees
2. Trim the bottom of the cauliflower so that it sits firmly on the cutting board. Trim off about ½ inch from two opposite sides (to flatten them), then cut the cauliflower into thick slabs. Use a large spatula when handling the slabs. This will help to keep them from falling apart. Brush both sides of each slab with olive oil and season well with salt and pepper. Chop the trimmings and set aside to use in the topping.
3. Heat a baking pan in the oven for 10 minutes. Preheating the baking pan will help to brown the steaks on the bottom. Heat two if needed to cook the steaks without crowding.
4. Using a spatula, lay the slabs on the preheated pan and return to the oven quickly. Roast the cauliflower until tender, but not falling apart, 18-20 minutes.
5. While the steaks are roasting make the topping by mixing the breadcrumbs, shredded provolone, pickled peppers, olives capers, parsley lemon zest, and chopped cauliflower trimmings. Moisten with 1-2 tablespoons of olive oil, just to help the filling hold together. Taste the filling and season well. You should want to eat it all!
6. Take out the baking pan again and distribute the topping among all the slabs, pressing the make a thick layer. Return the pan to the oven and roast until the topping is lightly browned and starting to crisp, 10-15 minutes. 
7. Using your spatula, transfer the slabs to plates and top with a dusting of finely grated provolone.

 
Alternatives:
 
Variation to the above filling: (omitting the pickled peppers, olive, and capers) instead use 1 cup roughly chopped fresh mushrooms-cremini, portabella, button, ½ cup roasted red peppers, roughly chopped, 1/3 cup black beans, drained and rinsed. Follow the recipe as above.

Protein option: Place topping on slabs of fried tofu

Herb options: 2 tablespoons chopped fresh mint, ¼ cup chopped fresh basil, 1 teaspoon chopped fresh rosemary
 
How can you use this topping? 
 Stuffing for peppers, zucchini
Topping for roasted portabella mushrooms, spaghetti squash, pasta

By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
 
Kosher salt (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end 
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)
 

1. Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot. 
2. Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
3. Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

Crispy Fried Tofu

By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
 
Kosher salt  (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end 
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)

1. Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot. 
2. Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
3. Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

 

​Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce 

Cauliflower Rice

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.

​

Recipe by Jael McHenry from The Kitchen Daughter
Serve 4-6

2 tablespoons olive oil
4 shallots or 1 medium onion, sliced thinly
4 garlic cloves, chopped
½ teaspoon ground black pepper
½ teaspoon dried oregano
Optional: 1/4 cup fresh basil, sliced thinly and/or 1/4 cup fresh parsley, chopped
1 14-ounce can white beans, drained
1 14-ounce can chickpeas, drained
1 28-ounce can whole plum tomatoes, torn by hand. Juices reserved.
4 cups chicken broth
4 cups kale, ribs removed, and greens cut into ribbons 
2-3 tablespoons olive oil
2 cups cubed artisan bread-onion focaccia if you have it
½ cup parmesan cheese

1. Heat an 8-quart soup pot over medium heat with olive oil and sliced shallots or onions. Cook, stirring occasionally for 3 minutes. 
2. Add the chopped garlic and oregano. Continue cooking until the garlic and onions begin to turn lightly golden. 
3. Add the broth, drained beans, torn tomatoes, tomato juices, kale ribbons. Bring the soup to a quick boil then reduce to a simmer. Cover and cook for 30-45 minutes.
4. Heat 2-3 tablespoons of olive oil until hot but not smoking.  Add the cubes of bread and toss to coat with olive oil. Toast until browned and crisp. Remove the croutons to paper towels to cool. 
5. Serve the Ribollita in bowls with croutons and a healthy sprinkling of parmesan cheese. 

Recipe by: Jael McHenry-The Kitchen Daughter 
 
1 stick butter-salted or unsalted
½ cup cocoa powder
1 tablespoon espresso powder
3 large eggs
1 cup raw sugar (or ½ cup granulated sugar and ½ cup brown sugar)
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon coarse salt or flaked salt

1. Preheat oven to 350 degrees.
2. Line an 8x8-inch pan with foil. Brush lightly with neutral oil or melted butter and set aside.
3. Melt the butter in a small saucepan. When melted, stir in the cocoa powder and espresso powder until well combined. Remove from the heat of the stove to allow to cool a bit.
4. In a large bowl, whisk the eggs well. Add the sugar slowly while whisking. The eggs should thicken up as you whisk. The whisking is pushing air into the eggs.
5. Add the chocolate mixture slowly while continuing to whisk. 
6. Stir in the flour and vanilla. Stir just enough to incorporate. Over mixing at this point will flatten the batter. 
7. Pour the batter into the prepared pan and sprinkle with the coarse salt. Place the pan into the oven. Bake for 25 minutes. Test with a toothpick. It should come out clean. If needed, add a few more minutes to the baking time. Remove from the oven and let cool. I love these brownies warm, but you should serve them as you like. 

1 serving
 
1 cup unsweetened almond milk or coconut milk (if using canned coconut milk use 1/4 coconut milk and 3/4 cup water)
1/2 cup hemp hearts
1 tablespoon flax meal
1 tablespoon chia seeds
1 tablespoon coconut flakes
1 teaspoon cinnamon
1 tablespoon Vanilla MCT oil, coconut oil, or melted butter
1 teaspoon Erythritol
fresh or frozen berries
 

1. Combine all of the ingredients in a small sauce pan, stir to combine.
2. Bring to a simmer and cook until thickened to your liking, stir occasionally.
3. Serve and garnish with fresh or frozen berries.

 
Tip!
 
Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast. 

Serves 4
2 tablespoons olive oil 
6 cloves garlic, sliced
2 ounces anchovy fillets, drained or anchovy paste 
½ teaspoon crushed red pepper flakes 
20 Kalamata olives, pitted and chopped
3 Tbs capers, rinsed 
1 (28-ounce) can crushed tomatoes 
1 (14.5-ounce) can diced tomatoes, drained 
A few grinds black pepper 
1 cup flat leaf parsley, chopped 
1/2 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt

​grated cheese for passing 

1. Heat a large sauté pan 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 olives, capers, tomatoes, black pepper, and parsley. Heat the sauce until it bubbles then reduce the heat and simmer 8 to 10 minutes. 
3. Prepare the pasta while the sauce is simmering. Combine pasta, water to cover and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta). Cover and set over medium-high heat.
4. 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. Drain when cooked and serve with the sauce. Pass grated cheese on the side.

 
*Low-carb Pasta Substitution:

• 1-2 packages Shirataki Noodles-drain, rinse, dry-fry to remove extra moisture (3-5 minutes, stirring occasionally).
• Roasted spaghetti squash

​Serves 4
4 medium Yukon Gold potatoes- I purchase potatoes that are about the circumference of the muffin tins I am using. 
olive oil spray or 1 tbs olive oil
½ teaspoon fresh thyme or ¼ teaspoon dried
1 teaspoon Kosher salt
½ teaspoon ground pepper
2 teaspoons olive oil


Preheat the oven to 400-degrees. Spray 8 standard muffin cups generously with olive oil cooking spray or brush each cup well with olive oil. 
*If you don't have muffin tins, line a baking pan with foil and spray the foil. You will make free form stacks to cook.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Place the potato slices in a large bowl with the thyme, salt, pepper, and olive oil. Toss well to coat the potatoes evenly.
Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on the foil lined baking pan). Press the stacked potatoes down firmly. 
Bake until the tops and edges of the potatoes are browned, and the centers are tender when pierced with a fork, about 35 to 45 minutes depending on how thick your potatoes were sliced. 
Remove the potatoes from the oven. Slide a knife around each stack and remove them. Serve hot. 
These can be made one to two days in advance and reheated, covered, in a 300-degree oven for 20 minutes, or until heated through. Serve two stacks per person.

​Serves 4
2 (8 rib) lamb racks-about 1 3/4 pounds each 
¾ cup avocado
¼ cup rice vinegar
2 teaspoons sugar
½ cup loosely packed chopped mint
½ cup loosely packed flat-leaf parsley
Kosher salt
Pepper, freshly ground
 
Let the lamb rest at room temperature while you are preheating the oven. 
Preheat the oven to 425 degrees. 
Pat the lamb racks dry with a paper towel. 
To “french” the racks, you will remove the layer of fat that rests on the top side of the rib bones. Using a boning knife, slice across the layer of fat as high or low as you like above the ribs. Pull the layer of fat off. You may need to slide your knife under it to release it. Remove the strips of meat between the rib bones by cutting along the inner edges of the bones until you reach the crosscut you made previously. Cut any sinew or remaining meat as close to the bone as possible for a clean appearance. 
Cut each rack in half. Sprinkle the lamb with salt and pepper. 
Heat a large, ovenproof sauté pan or cast-iron pan. When hot, place the seasoned lamb racks in the pan with the rib side up. Sear the meat for 3 minutes or until browned. Turn the racks over and place the pan into the preheated oven. If you do not have an oven proof pan, place the lamb racks onto a baking pan. Cook for 15 minutes for rare or 20 minutes for medium rare. Remove the lamb from the oven and allow to rest, tented with a piece of tin foil, for 5-10 minutes before cutting. 
Cut into individual chops and serve with the vinaigrette drizzled over the chops.
 
Mint Vinaigrette
Makes 1 cup
 
To prepare the vinaigrette, combine the oil, vinegar, and sugar in a blender with the chopped herbs and pulse until the ingredients are pureed. 
Store in the refrigerator for up to 3 days.

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