Tuesday, April 04, 2017



Baby arugula
Red onion
Red and yellow bell pepper
Pine nuts
Minced garlic
Parmesan cheese
Olive oil
Raspberry white balsamic reduction


Preheat the oven to 350.

Lightly brush the top of the pita with olive oil and about 1/4 teaspoon of the garlic per pita. Lightly toast in the oven on the rack. Remove and top with the provolone, red onion, peppers, arugula, and sprinkle with 1/2 tsp grated Parmesan per pita. Broil until the cheese is melted.

Serve with a drizzle of the balsamic reduction and a sprinkling of toasted pine nuts.

Tuesday, March 21, 2017

Stand Mixer Focaccia

This differs from the Rosemary Foccacia recipe in more ways than one (including the proper spelling!):


1 Tbsp active dry yeast
1 C warm water
1 tsp sugar
2 C all-purpose flour
olive oil
1 tsp table salt
italian seasoning
garlic powder


Add the flour, thyme, italian seasoning, garlic powder, and a half cup of the water to your stand mixer. Incorporate with the paddle until you have a shaggy dough. Allow it to sit for 20 minutes (this is called the step called autolysis); meanwhile stir the remaining water, yeast, and sugar into a small bowl. It will foam up in 5-10 minutes. Add this mix and the salt to the dough and process with a dough hook for 3-6 minutes, until the dough ball is smooth and elastic. It should feel kind of like an earlobe, and will slowly spring back to the touch when you make an indentation with your finger.

Transfer the dough to an oiled bowl, cover with a kitchen towel, and allow to rise until doubled in size. Then punch it down, and transfer to a 9 inch round cake pan that's filled with a couple millimeters high of olive oil. Allow for a second rise.

Preheat the oven to 420. Bake for 15-20 minutes.

Saturday, March 18, 2017

Sweet Potato Hash


1 small sweet potato, chopped into 1/4 inch cubes
1 small russet potato, chopped into 1/4 inch cubes
1/4 red bell pepper, finely chopped
1 handful spinach
1 handful cherry tomatoes, halved
1 link of Field Roast brand chorizo, cut into crumbles
2 tbsp butter
Black pepper
White pepper
Garlic powder
Plain Greek yogurt (optional side for plating)


Pat the potatoes (both sweet and russet) dry with a paper towel and season to taste, going heavy on the black pepper. Heat a large nonstick skillet, toss in the butter until melted, and add the potatoes. Cook uncovered for five minutes, stir, and cover. Cook for 10 minutes covered, remove the lid and stir again. Cook until the potatoes are almost cooked through. Add the red bell pepper and chorizo, cook until the pepper is softened. Add the spinach and tomatoes and cook for about five more minutes.

Serve with a side of plain yogurt.

Thursday, March 16, 2017

Sweet Potato and Red Bell Pepper Patties


2 small sweet potatoes, cut into 1/4 inch cubes
1 red bell pepper, finely chopped
2 Tbsp plain yogurt
2 Tbsp unsalted sunflower seeds
2 Tbsp rolled oats
Olive oil
Minced garlic
Italian seasoning
White pepper
Black pepper
Old Bay seasoning
Cayenne powder

Sauté the sweet potatoes in olive oil until softened with just a tiny bit of bite left. Season to taste, allow to cool.

Add to a food processor with the bell pepper, yogurt. Process until you have a chunky near-paste. Add the oats and sunflower seeds, form into two patties, and sauté lightly.

Best served on ciabatta, sturdy roll, or hamburger bun with goddess dressing and a slice of provolone.

Thursday, February 16, 2017

Herb-Garlic Bread


1 large French-style loaf
1 stick salted butter at room temperature
1 heaping tablespoon minced garlic
1 C chopped herbs (I use basil and oregano)
Olive oil


Preheat the oven to 350.

Place the butter, garlic, and herbs in a food processor. Give it a few pulses, scrape down the sides, and drizzle with olive oil. Process until it's thoroughly mixed and spreadable, adding more oil as necessary.

Slice the bread lengthwise and spread both faces with the butter mixture. Bake face-up for 12-15 minutes, until the edges start to brown.

Monday, December 05, 2016

Maple Cashew Walnut Granola with Cherry Craisins and Golden Raisins


3 C rolled oats
1 C unsweetened coconut flakes
1 C chopped walnuts
1 C chopped cashews
2/3 C maple syrup
1/3 C canola oil
1 tbsp dark brown sugar
1 big pinch salt
Nutmeg dust
Ginger powder
Cherry Craisins and Golden raisins


Preheat oven to 300 degrees. Mix the dry ingredients (except for the dried fruit and seasonings.) Whisk the wet ingredients and seasonings together and add to the dry mix, coating it thoroughly. Spread over two baking sheets and bake for about 40 minutes, or until lightly browned. Stir gently every 12 minutes. After removing from the oven, stir in the dried fruit.

This is a take on the super great granola "ratio" recipe from Eipcurious:

Epicurious Recipe

Tuesday, November 29, 2016

Roasted Roots


1 1/2 cups each of cubed carrot, parsnip, turnip, and beets (3/4 inches)
Maple syrup
Olive oil
Nutmeg, freshly microplaned
1 two-inch piece of ginger, peeled and minced
Ginger powder
White pepper
Thyme (fresh or powdered)


Preheat the oven to 400 degrees. Coat the roots in all the ingredients, scatter on two baking sheets without crowding them. Drizzle with extra maple syrup and dust with extra ginger powder. Bake for 20 minutes, flipping the roots over halfway through, and swap the baking sheets from top and bottom racks.