- 1/2 cup fresh orange juice, from two oranges
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
- 1/2 cup low-sodium organic chicken broth (vegetable broth will also work)
- 2 tablespoons soy sauce
- 1 – 2 teaspoons Asian chile-garlic sauce (depending on heat preference)
- 1 teaspoon cornstarch
- 2 tablespoons toasted sesame oil
- 2-inch hunk of fresh ginger, peeled and very thinly julienned
- 2 garlic cloves, finely chopped
- 5 scallions
- 1/2 lb snow peas
- 1 lb peeled and deveined wild shrimp (16-20 per lb), tails-on
- 1 – 2 teaspoons freshly squeezed lime juice
- sushi rice, brown rice, or soba noodles, for serving (optional)
In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons), and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.
In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauté for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.
Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
- 3 tablespoons butter
- 1 cup peanut butter (try non-natural to see if it sticks better)
- 1/2 cup of crushed graham crackers or something else to bind it
- 1/2 – 1 cup confectioners sugar
- 1 cup chocolate chips or chopped chocolate
- 1/2 tablespoon coconut oil or butter
Heat 3T butter in pot, letting it melt and bubble and turn brown. Add peanut butter and turn off the heat. Stir it all around until the peanut butter melts, then stir in the gram cracker crumbs. Add confectioners sugar to taste. Spread the mixture into a parchment or foil lined 8×8 pan (or any other like mini muffin pan with liners).
Melt the chocolate and coconut oil either on the stove top on low heat, stirring constantly, or in the microwave, stirring after every 20 seconds. Spread over the peanut butter. Top with flaky sea salt or shredded coconut or peanuts if you’d like.
Refrigerate until set. Cut into pieces. Store in fridge.
- 3 ounces finely grated gruyere
- 2 ounces finely grated parmesan
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
- 2 tablespoons butter
Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
- 1/2 cup thickly sliced bacon, cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips
- 2 or more tablespoons olive oil
- 3 1/2 to 4 1/2 pounds chicken thighs, thoroughly dried
- 1/4 cup Cognac
- Salt and freshly ground black pepper
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
- About 2 cups homemade chicken or beef stock
- 1 or 2 garlic cloves, mashed or minced
- About 1 tablespoon homemade tomato paste
- 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered
Toss the bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.
Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.
Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.
Uncover the pot, sprinkle the flour over everything, and turn the chicken so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.
Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.