Roast Veggie Cous Cous n’ Cheese

Here is an updated, healthier version of classic Mac. Why not swap the pasta for a “more sophisticated” variety and add lots of roasted vegetables? These adjustments made this dish most welcome for my adult and teen guests who love the concept of Mac n’ Cheese but prefer a healthier interpretation. I whipped this up based on pantry and fridge ingredients I already had; I bet you can pull this together without having to go to the market. This can certainly be vegan by using vegan cheese.

Ingredients:
Bag shredded mozzarella (2, if you like a lot)
Pearl Cous Cous (not the tiny grain version), cooked to package directions, 3 cups worth of cooked.
A variety of veggies; I used a red pepper, a green and yellow zucchini, a red onion, 2 cups sliced baby Bello mushrooms, 2 cups broccoli florets. Make sure you have a good selection of colors. Cut into roughly 1 1/2 inch pieces.
Salt, pepper, olive oil
1 tsp each dried Basil, paprika, garlic powder, and turmeric
3 tbsp fresh thyme leaves plus several whole sprigs to garnish


To make:
Oven to 400. Prepare a rectangular baking dish with non stick spray.
While making the Cous Cous, mix the prepared veggies in a large pan in a single layer. Mix with olive oil, salt, and pepper, and the 3 tbsp of fresh thyme leaves. Roast for 15 to 20 minutes until fork tender. Stir halfway through to ensure even cooking. After the veggies are done, lower the oven to 350.
Put the cooked, hot Cous Cous in a large mixing bowl. Add a generous handful or 2 of the cheese and the tsp of each of the above listed seasonings. Drizzle with a tbsp of olive oil and mix gently. Carefully fold in the roasted vegetables. Place in the prepped baking dish OR individual ramekins (serving idea!). Top with the remaining cheese, spray or lightly drizzle some olive oil on top, and garnish with some whole thyme sprigs. If you are doing the ramekins, use one sprig per dish. Bake at 350 until the cheese is lightly browned, 30 to 40 minutes.

Cabbage & Noodles

I have such tenderness towards this dish. She’s not the prettiest gal at the dance, but she’s reliable, loves you, and will drive you home after too many shots behind the bleachers. Point being, she’s fully there for you in the most heartwarming sense, which is precisely both the point and magic of classic comfort food. I first made this on this most recent Rosh Hashanah, making it up as I went along. I love to offer traditional as well as more modern dishes, so I can appeal to all ages and tastes of my varied guests. This take on cabbage and noodles was loved and eaten by all ages! I stuck to the basics (don’t fix it if it ain’t broke) but I added a nice amount of fresh squeezed lemon juice to lend an element of freshness.

Ingredients:
Bag of wide egg noodles cooked to package directions
A large Vidalia onion, chopped
A medium head of green cabbage, quartered then sliced width wise into slices that are about 1 inch wide by 2 to 3 inches long.
3 lemons (they’ll give off more juice at room temp)
Salt, ground pepper, garlic powder
3 tbsp vegan butter or margarine
White wine to deglaze, several tbsp
Vegetable stock to sweat the cabbage, about a cup to be used in as needed amounts. I like the Imagine brand.

In a large pot, sauté the chopped onions in olive oil. Deglaze with white wine as the pot dries. Squeeze one of the lemons into the sautéing onions. When the onion is fragrant and translucent, add the sliced cabbage to the pot, stir to distribute the onions. Add 1/2 cup veg stock and cover pot to sweat the cabbage for about 5 to 7 minutes at least, until the cabbage becomes tender and reduced in size. Add remaining stock as needed, especially if it’s a big cabbage. Squeeze in the second lemon. After the cabbage softens, turn heat to low and add the noodles, salt and pepper to taste, a tsp of garlic powder, and vegan butter. Mix gently but thoroughly. I added the third lemon because I like it lemony, but taste first to judge. For a more classic flavor you can leave it out. The dish should be a lemony, buttery marriage of cabbage and noodles. Serve hot or warm immediately. If making it a day in advance, bring it fully to room temperature and drizzle with some olive oil and a hit of fresh lemon to revive it. It sounds like a lot of lemon, but it’s really not since this makes a large quantity.

Mille Feuille Macarons

What fun it was to take this special baking class at Mille Feuille, a classic French pastry shop. My oldest daughter and I had the most wonderful evening learning how to make our favorite treats! Chef Pauline came to New York from France only four years ago and was a terrific teacher. MF has several locations throughout NYC and Brooklyn. It sells delicious breads and pastries, and offers baking classes on bread, croissants, and macarons. The shop sent each pair of participants home with a generous bag of pastries, and we each took home a big box of our macarons, proudly made from scratch. If you’re looking for a fabulous NYC activity, I highly recommend checking out the baking classes at this delightful patisserie. Definitely a scrumptious memory.

Potato Kugel

Hi, there! Still in potato latke mode though Chanukah just ended. As much as I’ve been cooking for sabbath and the Jewish holidays for almost 25 years, I came very late to making potato kugel. I absolutely love kugel, especially potato. Kugel, or pudding, has gotten such a bad rap ever since the notion that carbs, even natural ones, are verboten. I do watch my potato intake while completely enjoying potato dishes in a way that’s healthy for me. Potatoes are very beneficial health wise. Listed below are the primary benefits of potatoes from the Medical Medium, Anthony Williams of celery juice fame. Potatoes are usually inexpensive and bought in bulk, so potato kugel has understandably become a hearty Jewish staple over the years. It’s filling, feeds a crowd, and essentially tastes and feels like a giant latke. It’s a warm, traditional side dish that many Jews of Eastern European descent have been enjoying as part of our cultural cuisine. The kugel I make is not the BEST EVER, but it’s a really good version that’s easy to make. My kids love it, and one of my sons will only eat mine; what mother doesn’t take that as a seriously good review? This makes a large 9x13, so I’ll often divide it up and freeze portions so that I have homemade kugel for the next several weeks. Btw, that deep golden brown crust gives me life.

Ingredients:
5 eggs
2 large regular onions or 1 huge Spanish onion, cut into quarters
12 to 15 Idaho potatoes, peeled and cut into large pieces (or 6ths). Place in cold water until using, then drain well prior.
3/4 cup olive oil, not to be used all at once
1 tbsp plus 1 tsp of kosher salt
1 tbsp garlic powder
2 to 3 tsp coarse ground black pepper

Oven to 400. Oil a 9x13 glass pan by brushing oil all over bottom and sides.

In a food processor, process the onions and half the potatoes. Keep the machine running and add some of the oil to keep things moist and moving. Drizzling in oil to the running machine will ensure that things continue to mix well; a dry mixture won’t break down. Add the rest of the potatoes to the machine when there’s room. Drizzle in more oil to keep things moving. It’s ok if you have to transfer some of the mixture to a large bowl while the rest chops up. Add all the ground potatoes and onions to a large bowl. Add the eggs, rest of the oil, and seasonings. Adjust to taste (I do a quick raw taste test). Mix well, pour in pan. **Place the pan on a rimmed baking sheet to prevent oil spillage in the oven. Drizzle or spray some olive oil on top to achieve that golden brown crust that’s seen along all the edges (why I prefer a glass pan). Bake for an hour and 15 minutes or until the kugel has reached giant latke territory. Let the color of the crust be your guide.

Lots a Latkas

I love Chanukah so much. It’s yet another important celebration of Jewish resistance, strength, survival, and joy. I’m so proud of how the Jewish people have turned our darkest moments in history into holidays of happiness and togetherness. We honor both the suffering and victories of our ancestors by lighting our menorahs publicly for all to see. The menorah lights, reminiscent of the giant menorah in the Holy Temples in Jerusalem thousands of years ago, never fail to move me. As a nation, Jews have alchemized the ever present threat of persecution and destruction into a vow to live life to the fullest. Every Holocaust survivor I have ever met soaks up the gift of each moment; I have never seen anything like it. The menorah and the holiday symbolize the miracle of light, continuity, and the superhuman ability to outlast more than we imagine to be possible. Whether or not you’re Jewish or celebrating Chanukah, I invite you to contemplate what light means for you. What does it symbolize for you, what can fire burn away in your life, how can the power of one little flame spark your soul?

Please enjoy some of my favorite past latka recipes. I’ve experimented with different kinds throughout the years. I love a solid classic potato but also like to get creative with other vegetables and flavors. These potato pancakes fried in oil symbolize the miracle of a tiny amount of oil lasting a full 8 days in the holy menorah as the Jews were under siege, during the reign of Antiochus and the Ancient Greek empire. No matter what is thrown at the Jewish people we keep our traditions alive at all costs. In doing so we keep our spirits alive. The spark lives on.

That’s me in nursery school, lighting our synagogue menorah!!

Broccoli Burgers

Psyched about this one! I didn’t want to go the typical burger on a bun route, and I came up with a deconstructed burger situation that’s a complete plate. Please meet the “broccoli burger salad”. Delicious, fresh burgers on a bed of kale/sprouts slaw coated in a Dijon vinaigrette with roasted tomatoes and onions. Sliced pickles for the win. See? We have our burger with all the fixings prepared in a clean, satisfying way. This can be plated individually or on a large platter for a crowd. It’s a fabulous vegetarian main that looks colorful and appetizing, and it tastes even better. Holiday hint: these broccoli burgers can surely be used as an alternative type of latke for Chanukah.

Ingredients for 12 burgers:
20 oz riced broccoli. If frozen, thaw and drain and dry well.
1/2 cup chopped flat lead parsley
5 tbsp your choice of flour or corn meal to use as a binder, have more on hand as needed
2 tsp salt
1 tsp EACH curry powder, black pepper, paprika, garlic powder, and cumin
2 large beaten eggs
Four plum tomatoes, halved
Two red onions, quartered
2 to 4 cups mixed greens of your choice. I used kale and shaved Brussels sprouts for a crunchy contrast. Use a cup and a half to two cups per person.
Pickles sliced lengthwise or on the bias
*adjust the amount of pickles, tomatoes, and onions per person as needed

Simple vinaigrette of olive oil, lemon juice, Dijon mustard, white wine vinegar, salt and pepper. I did 1/3 cup each of the oil and lemon and a tbsp each of the vinegar and mustard. Tsp salt and 1/2 tsp pepper or as you like. Adjust amount per how many cups of greens.

Mix all ingredients well in a large bowl, adding more of your preferred binder if needed. I did have to add during my patty forming process if there was too much accumulation of water. The patties have to be dry enough to keep their shape. Heat a large skillet with your preferred frying oil (I use canola). Prep a plate or pan with paper towels to absorb excess oil after the burgers are removed when done.
Using a slotted spoon to drain excess liquid, take a mound of the mixture and shape into burger form. Carefully slide into the hot pan. Cook for several minutes until golden brown on each side, using two spatulas to gently turn over. Place burgers on top of paper towels.
Mix the cut onions and tomatoes with olive oil, salt, and pepper. Roast in a 400 degree oven for about 20 minutes until they’re fork tender and begin to brown.
Make the vinaigrette and toss with the greens. Arrange greens on a flat platter or plate. Place burgers on top in the middle. Surround with the tomatoes, onions, and pickles, taking care to balance the colors for a nice presentation.

Sweet Potato Galette

Countdown to Thanksgiving, one of my favorite holiday meals to prepare. This savory galette is a beautiful addition to any table. It can be served as an appetizer or side dish. Using store bought pizza dough, one of my go to hacks, this gorgeous recipe looks way harder to make than it is. It slices so well into wedges, making it the perfect pairing with a plated salad appetizer or hearty soup. It’s a showstopper as a whole as well.

Ingredients:
3 long and thin sweet potatoes, peeled and sliced into 1/4 to 1/8 inch rounds
Store bought pizza dough
One egg; the egg yolk is mixed with a tbsp of water, separate the white into another bowl
Cinnamon sugar mix
2 tsp chopped fresh rosemary

Oven to 400. Spread the sliced sweet potatoes on a sprayed pan in a single layer. Brush or spray with olive oil, lightly sprinkle salt and pepper. Bake for 15 minutes or until tender.
Prep a large pan with sprayed parchment paper and set aside. Roll out the pizza dough on a well floured bored to the size of a large personal pizza. Brush some of the beaten egg yolk all over, leaving a two inch border. Transfer dough to baking sheet. Sprinkle some cinnamon sugar atop the egg washed dough, then layer the sweet potatoes in an even, overlapping pattern. Fold over the sides of the dough border, pinching to seal. I like to use some water to ensure a closed pinch. You should have a 2 to 3 border to enclose the galette. Brush the border with the remaining yolk wash. Brush the sweet potatoes with the egg white. Sprinkle more cinnamon sugar around the dough border. Sprinkle the chopped Rosemary atop the sweet potatoes and some around the edges. Bake at 350 for about 30 minutes, until the crust is golden brown.
I suggest a rustic platter and serving piece to compliment the seasonal mood of this dish. I loved the doughy thickness here, but you can also divide the pizza dough into halves. This will give you a thinner dough and an extra portion to make two of these for a large crowd, or to use in another vegetable variation. Options!

Pumpkin PB Cookie Dough Bites

There’s not one word in that title that’s not appealing to me. Pumpkin everything cuz yes, am I right? These delicious lil bites were a snap to make and used a few clean ingredients. I pop one or two for a satisfying midday treat with an iced coffee, or for a guilt free dessert. They store in the fridge for a week, or the freezer for up to 6. Such a fabulous, seasonal treat to have on hand during holiday time.

Ingredients:
1 1/2 cups old fashion oats
1/3 cup shelled hemp seeds
1/2 cup natural peanut or almond butter
1/2 cup pumpkin purée
1/3 cup pure maple syrup
1 tsp vanilla
3/4 cup chocolate chips. I used sugar free Lily’s)

Combine all ingredients except chocolate chips in a food processor. Pulse to form a dough. Mix in chips. Place in a bowl covered in plastic wrap in the fridge for an hour to overnight (prep hack!). The dough should be firm enough to easily form into balls. When ready, form into bite size balls. Store in an airtight container lined with parchment paper.
If you’re offering these for dessert, keep cold in fridge until right before serving so they keep their shape. Platter then cover with plastic wrap and refrigerate, for quick and efficient fridge to table.

The Ruby Cocktail

I am the furthest thing from a mixologist and I don’t drink much. The taste just isn’t often my thing and I’ve never had trouble joining the dance floor. I don’t like wine, but I do enjoy the occasional social drink (or 3). I concocted this yummy cocktail for my big Rosh Hashanah meal. I had it passed around on trays as my guests arrived. It definitely set the tone for a fun and festive night ahead. I call it The Ruby because of the special ice cubes that are the crown jewels of the drink. Freezing fresh, bright pomegranate seeds in a single large ice cube looks gives off a sparkly, bejeweled effect. As the ice melts, the pomegranate seeds become a welcome addition to the experience. You can certainly use standard ice trays, but it’s truly worth the effort of purchasing large ice cube molds. You’ll find many uses for them (think coffee ice cubes so as not to dilute your latte). This is a lovely, simple drink to serve for the upcoming holidays.

You’ll need:
Pomegranate juice
Vodka
Diet Sprite or Fresca
Pomegranate seeds, a tbsp per ice cube/drink

To make:
A night or 2 before using, place a tbsp of fresh pomegranate seeds and water in your ice molds and freeze.
Place one ice cube in each glass.
Add your desired ratio of vodka and pomegranate juice. Add a shot or 2 of the soda to fizz and sweeten. Start with less and add as needed to create your ideal mix of tart, sweet, and boozy. L’chaim!!!

Apricot Blueberry Tart/Squares

Winner! Using Ina Garten’s basic shortbread recipe, I played around with different fillings and flavor combinations. For Rosh Hashanah I used plum jam and sliced Italian plums; fabulous. For this version I used apricot jam and fresh blueberries. The great thing about this recipe is that you can really do you with the filling. I love using the same fruit as with the plum, or pairing different fruits such as here. I used a rectangular fluted tart pan; fluted edges just make everything taste better. Using a pan with a removable bottom made it easy to transfer the tart to a cutting board. I cut this into bars or squares, which freeze beautifully in between layers of parchment paper. These stunning treats make breakfast extra. Try this recipe for a special Thanksgiving morning, or even gift these yummy squares in a pretty holiday cookie tin.

Ingredients:

2 sticks unsalted butter, at room temp
3/4 cup sugar
1 tsp vanilla
2 1/3 cups all purpose flour
1/2 tsp kosher salt
12 oz apricot jam (if you have preserves which are thicker, thin out by mixing in a tbsp or 2 of very hot water)
2/3 cup plain, high quality granola
A couple handfuls of fresh blueberries

Preheat 350. Grease and flour a rectangular tart pan with a removable bottom. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium until just combined. Add vanilla with mixer on low.
Combine the flour and salt and slowly add to butter mixture. Mix until it almost forms a dough ball. Don’t stress if you have to coax it into a ball yourself.
Put the dough on a well floured board. Lightly pat 2/3rds of the dough evenly into the bottom of the prepared pan, pressing so that it goes up the sides a 1/2 inch up. Spread a nice layer of the jam all over, leaving a 1/4 inch border. Top with the blueberries. Mix the granola into the remaining dough with your hands. Break the dough into small bits and evenly distribute it all over the top, strategically leaving some peeks of the fruit filling. Bake for about 40 minutes until lightly browned, starting to check after 35 minutes. Cool completely before cutting into bars.

Some filling ideas to play with:
raspberry jam with fresh raspberries
Strawberry rhubarb preserves with fresh strawberries
Nutella (I mean) with optional chocolate chips
Prune butter (hamantashen vibes)

Spiced Honey Cabbage Steaks

Cabbage steaks have been a welcome thing for a couple of years. Sometimes I’m super yay about them and sometimes I feel unenthusiastic. It’s a challenge to find ways to keep our veggies sexy, am I right? I had some whole green cabbages on hand so I was playing around with a fresh take on the cabbage steak. You can def use red cabbage here. The gist of this recipe is to spice rub the cabbage, roast, remove from oven, drizzle with honey, and roast for a bit more. Just a few simple steps. The results yielded a sweet and savory side that gave this concept a facelift. Who among us, vegetables included, doesn’t need the occasional bump in glam?

Ingredients:
One head of cabbage cut into thick slices, about 1 1/2 inch slices
1/2 tsp EACH kosher salt, pepper, turmeric, onion powder, garlic powder, paprika, dried thyme
2 tbsp extra Virgin olive oil
A couple spoons of honey (I drizzled from bottle)

Oven at 400 on bake or roast. Mix the spices and oil in a bowl to make a paste. Rub cabbage steaks carefully on both sides and edges with the spice mixture. Take care so as not to tear the leaves. Roast in a sprayed pan for 15 minutes. Remove, drizzle each piece lightly with honey, and roast for an additional 20 minutes. No need to flip. The cabbage should be fork tender and caramelized. Remove carefully with a spatula. This makes 6 to 8 servings, depending of the size of the cabbage.

Salami Chips n Dips

I low key hate my self for this, but also so don’t. This non recipe was inspired by my 11 year old, and while it’s essentially crispy carcinogens, I also know that hot dogs are delicious and that most of us have eaten plenty throughout our lives and have survived. My goal for this week’s food post was twofold; make something extremely simple since I’m still recovering from holiday cooking, and create fun Nosh for game day. Think of this as a fun variation on beef jerky. These chips could not be easier to whip up, and serving them with a choice of dips makes it extra. They keep in the fridge for a week, simply heat up uncovered to re-crisp.

You’ll need:
A whole thin salami, sliced thin into 1/4 inch round slices
Dip or dips of your choice. I used Dijon mustard, guacamole, and hummus.

Preheat oven to 400. Spray a large aluminum pan with non stick (I use an olive oil spray). Place the salami slices in a single layer in the pan. I use an olive oil spray bottle to mist the slices on top. Bake about 25 minutes or until crisp. Let cool slightly and serve with dips.

Fave NYC Apple Cider Donuts

I can’t resist the doughnuts from Doughnuttery. With locations throughout NYC, this donut destination is definitely a family fave. Their donut making kits are adorable and make a super fun activity for family night or even a birthday party. Apple Cider donuts are such a fun seasonal treat, and finding great ones is such a wholesome Fall tradition.

https://www.doughnuttery.com

Composed Cauliflower Kale Salad

Tons of good stuff in this beautiful, hearty salad. Layers of varied, delicious grains and vegetables are used to create terrific taste and texture. The warm tones are so fitting as we transition into Fall, and using kale as a base is still a thing. This is one of those salads that’s easily a meal, making it perfect to bring to your Sukkot table (the less to carry out, the better!). Add feta, goat cheese, tofu, or sliced grilled chicken, based on how your meal is shaped. As is, this salad is great as a vegan dish on its own. The turmeric spiced cauliflower placed in the middle presents beautifully, the fresh mint lends a lightness, and the dressing is basically the flavored olive oil that comes in the jar of sun dried tomatoes. Doesn’t get easier than that. Add toasted pine nuts on top for crunch.

Ingredients:
4 cups chopped kale
4 cups of chopped cauliflower
1 cup freekeh cooked to package directions
1 1/2 cups EACH halved pitted kalamata olives, julienned sun dried tomatoes packed in oil, and white beans or chickpeas (one can is fine)
Fresh, whole mint leaves
Salt, pepper
2 tsp EACH of smoked paprika and turmeric
1 tsp cumin
Reserved oil from the tomato jar
A fresh lemon at room temperature (this gives off more juice)

Oven to 415. Toss the cauliflower with the salt, pepper, and seasonings and roast until tender and golden brown. Chop and prepare rest of ingredients as the cauliflower cooks. Toss the kale and massage with a nice amount of the flavored oil and a good squeeze of one half of the lemon. Arrange on your platter. Place the rest of the ingredients in rows on top of the kale, keeping the golden cauliflower in the middle as a focal point. As you can see, I arranged everything in a pattern so there’s balance color wise. Visuals! Top with fresh mint leaves, pine nuts if desired, and drizzle with more of the flavored oil. Squeeze the other lemon half all over. I found that a very light dressing felt right since there was already a lot happening as far as the various flavors.

Edamame Hummus

This is a fresh take on the delicious Israeli staple. It’s cool to see the varieties of hummus out there; beet, carrot, sesame free for those allergic, to name a few. Hummus is the main condiment in Israel, to a humorously staggering degree (see Adam Sandler’s iconic character The Zohan). I love this dip with grilled bread, crackers, crudités, or as a spread on a sandwich.

Ingredients:
2 cups thawed shelled edamame beans
4 tbsp avocado oil
3/4 cup fresh lemon or lime juice
2 cloves peeled fresh garlic
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 cup fresh basil leaves
1/4 cup tahini
1/2 tsp salt, 1/4 tsp pepper

Add all ingredients to a food processor and blend until smooth and creamy. Play around with the oil and juice amounts to achieve your preferred texture. Adjust seasonings to taste if necessary, and garnish with a couple of fresh basil leaves and a sprinkle of paprika. Store up to 3 days in the fridge in an airtight container.

Fresh Herb Rub

Choose your protein! This fresh, excellent, mixed herb rub is such a pleasure to make. Using a variety of herbs from my garden, this summer rub elevates fish, chicken, or meat. It’s also a great spread for any kind of sandwich. I love it on toasted bread with grilled vegetables. The salmon seen here that I made for a dinner party was such a hit. You can’t beat the flavor of real deal garden to table. Use any combo of fresh herbs available to you. Play around with amounts after the first round in the food processor, adjust quantities as needed. It’s hard to go wrong here.

Ingredients:
1/2 cup packed fresh sage leaves
3 tbsp fresh oregano leaves
1/4 cup fresh lemon thyme leaves, pulled downwards off stem (same technique for oregano)
1 1/2 cups packed basil leaves
4 sundried tomatoes
3 tbsp fresh lemon juice
3 cloves fresh peeled garlic
4 tbsp olive oil
1/2 tsp salt, 1/4 tsp pepper

Lightly season your choice of protein with salt and pepper (not the amount from the recipe, that’s going in the mix). Set aside. Add all ingredients to a food processor and pulse enough times to make a paste that still has some texture. Adjust seasonings, lemon juice, and oil if necessary. Rub on well. Marinate for at least 1/2 hour. Grill, bake, or broil. I roasted this salmon on 400 for 18 minutes.

GF Banana Blueberry Muffins

These super yummy treats have no white sugar, no white flour, and are made in one bowl. They make a great breakfast, snack, or dessert. It’s always so nice to find uses for overripe bananas. Plump, juicy blueberries make these muffins extra. Love giving these healthy versions of classics to my kids! They freeze beautifully. This recipe makes 14 muffins.

Ingredients:
2 cups almond flour
1/3 cup coconut or oat flour
2 eggs
1/4 cup agave or honey
1/4 cup coconut sugar
1/3 cup milk of choice, I used almond
1/4 cup melted coconut oil
1 1/2 to 2 cups fresh blueberries tossed with a tbsp of coconut or oat flour to prevent sinking
2 ripe bananas mashed
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp cinnamon

Oven 350. Line muffins tins with liners and spray liners for easy removal later on. I use a coconut oil spray. Put all ingredients in a large bowl, combine well but don’t over mix. Mixing too much results in density (symbolism!). Bake for 25 minutes. Tops of muffins should be slightly golden brown, and not mushy. Soft is ok since they will firm up as they cool, but too soft means they need another minute or two.

Grilled Herbed Honey Mustard Chicken

This was my all time favorite chicken when I used to eat poultry. My teenage son agreed to try this before camp (thanks) and went nuts for it. Mom win! The combo of fresh herbs and honey mustard (hack, it’s a bottled dressing) is layered and robust. The trick here is the two step cooking process. First I season the chicken, cover it, and bake it to 3/4 doneness. Then I let it cool a bit, spread the dressing on it, top it with loads of fresh herbs from my garden, and grill or broil it to completion right before serving. I love this method since it’s mostly cooked before your guests arrive. The chicken can marinate for however long you need it to while you prep the rest of your meal. Simply broil or grill for a few minutes for that perfectly charred flavor. No one ever has to know this wasn’t entirely cooked on the grill. This very easily doubles or triples for a crowd. The leftovers are delicious room temperature, and would make an excellent chicken salad.

You’ll need:
One chicken cut into 8ths with skin
Bottled honey mustard dressing
Salt, pepper, garlic powder, paprika, cumin
A tightly packed cup of at least two of your favorites kinds of chopped, fresh herbs. I like to use a mix of tarragon, sage, lemon or regular thyme, parsley, or dill.

Oven on 350. Season the chicken with all the spices, drizzle with olive oil, and rub the chicken all over to distribute the seasonings. Cover tightly and bake for an hour. If you’re in a rush you can do 45 minutes on 400.
Uncover and let cool for 20 minutes. Spread some honey mustard dressing on each piece using the back of a spoon. Sprinkle the herbs on top and press those into the sauce with the back of the spoon as well. Drizzle with another hit of olive oil. Let marinate for at least 20 minutes, up to an hour. Grill on both sides or broil skin side up before serving. The skin should be light/medium charred for that fantastic bbq look and taste, with the colors of the sauce and herbs still present. Taste and texture makes this a standout.

GF Banana Blueberry Muffins

These super yummy treats have no white sugar, no white flour, and are made in one bowl. They make a great breakfast, snack, or dessert. It’s always so nice to find uses for overripe bananas. Plump, juicy blueberries make these muffins extra. Love giving these healthy versions of classics to my kids! They freeze beautifully. This recipe makes 14 muffins.

Ingredients:
2 cups almond flour
1/3 cup coconut or oat flour
2 eggs
1/4 cup agave or honey
1/4 cup coconut sugar
1/3 cup milk of choice, I used almond
1/4 cup melted coconut oil
1 1/2 to 2 cups fresh blueberries tossed with a tbsp of coconut or oat flour to prevent sinking
2 ripe bananas mashed
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp cinnamon

Oven 350. Line muffins tins with liners and spray liners for easy removal later on. I use a coconut oil spray. Put all ingredients in a large bowl, combine well but don’t over mix. Mixing too much results in density (symbolism!). Bake for 25 minutes. Tops of muffins should be slightly golden brown, and not mushy. Soft is ok since they will firm up as they cool, but too soft means they need another minute or two.

Golden Beet Black Rice Salad

Rich and hearty, golden beets, crisp arugula, elegant black wild rice, toasted walnuts, and golden raisins compose this beautiful salad. Easily a meal, this combo works well all year. The round shape of the beets make an impressive presentation as seen here in a ring, or in straight rows as I’ve done in previous beet salads. Add feta, goat cheese, or shaved Parmesan if you’re a cheesy peep. A great time saver is that I used a bottled honey garlic vinaigrette. I was in the pantry grabbing fresh dressing ingredients, when I saw this bottle and grabbed it. It totally worked, and was a change from my one trick pony dressing recipe. Using a bottled quality dressing or sauce does not mean we didn’t make this ourselves:).

Ingredients:
3 to 4 cups of sliced yellow beets, about 20 slices. You can also use cubed if that’s what’s available, just place them attractively in a composed pattern (should you so choose).
Four cups arugula
3/4 cup yellow raisins
A cup of halved, toasted walnuts
Black rice prepared to package directions. I like the Lundberg brand. You’ll need 2 cups cooked black rice.
Your favorite bottled vinaigrette. I like one that has a sweetness to it, to lighten the earthier components and soften the sharpness of the arugula.

Roast the beets in a single layer after rubbing with olive oil, in a 400 oven for 45 minutes. LIGHTLY salt them with just a sprinkle before placing in oven. They should ultimately be fork tender but not too soft, so they can retain their shape in the salad. Let cool slightly. While the beets are cooking, prepare the rice. Chop and toast the walnuts in a dry skillet, stirring and watching for any burning. I like to mix the arugula, rice, nuts, and raisins with some dressing in a large bowl, then transfer that to a platter and arrange the beet slices, drizzling some more dressing on top. Scatter extra raisins and nuts for garnish, add cheese if desired but aim to maintain the integrity of the presentation as far as placement. This is a beautiful Rosh Hashanah salad, but I’m going to pretend I’m not thinking about that right now.