Basic Flaky Pie Crust

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Ingredients

  • 8 tablespoons unsalted butter, cold
  • 1 1/3 cup + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 to 3 1/2 tablespoons ice water
  • 1 1/2 teaspoon cider vinegar (optional)
  • 1/8 teaspoon non-aluminum baking powder (if not using, double the salt)

Creamy Tomato Basil Pasta Bake

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Ingredients

  • 1 pound fettuccine (use your favorite gluten free brand if needed)
  • 1 tablespoon butter
  • 1 cup chunky basil pesto (or store bought)
  • 1-2 (8 ounce) jars of your favorite pasta sauce
  • 1/3 cup enchilada sauce
  • 1/2 cup oil-packed sun-dried tomatoes, oil drained
  • 8 ounces sheep’s milk feta cheese, crumbled (may sub regular feta, but the sheep’s milk is creamier)
  • 6 ounces fontina cheese, finely diced or shredded
  • 2 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • salt + pepper
  • 6 ounces (or more) fresh mozzarella cheese, sliced
  • fresh basil, for serving
  • tom-tom (grape/cherry) tomatoes, halved, for serving

 

Triple Chocolate Espresso Hazelnut Frozen Torte

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Crust

  • 1/2 cup almonds
  • 1/2 cup cacao powder
  • 4 dates, soaked until soft

Filling

  • 2 avocados
  • 1/2 cup hazelnut butter (You will find a great tutorial here: Making Nut Butters)
  • 1 cup hazelnut milk (you can use almond milk)
  • 1/2 cup cacao powder
  • 1/2 cup raw, organic agave syrup or liquid sweetener of choice
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon himalayan sea salt

Healthy Mexican Casserole with Roasted Corn and Peppers

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Ingredients
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
  • ½ red onion
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • salt to taste (about 1 teaspoon is a good ballpark measure)
  • 2 cups Mexican cheese (mine was a Sargento blend)
  • 18-20 corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • cilantro, guacamole, or sour cream for topping

Nectarine Pizza with Fresh Basil and Reduced Balsamic

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pizza dough (recipe below)

Toppings For 1 pizza:
olive oil for greasing
cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
1 nectarine, sliced thinly, (not paper thin)
shavings of fresh Parmigianno Reggiano
fresh basil

Reduced balsamic:

1/2 cup balsamic vinegar

1. Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.

Pizza Dough
Adapted from Todd English’s The Figs Table
Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)

¼ cup whole wheat flour
3½ cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 2/3 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast
2 teaspoons olive oil

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

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Ingredients
For the Garlic Tzatziki:
  • 1½ cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of ½ lemon
  • 2 tablespoons dill
  • Kosher salt, to taste
For the Zucchini, Feta, and Spinach Fritters:
  • 2 medium zucchini, grated
  • 3 handfuls baby spinach, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup minced fresh herbs (dil, mint, and oregano are my favorites to use here)
  • 3 large eggs, lightly beaten
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • ⅓ cup all purpose flour
  • ½ teaspoon baking powder
  • Salt and black pepper, to taste
  • Olive oil, for frying