This is a simple side dish that has lots of flavor.
1 lb. carrots, sliced into 1/2 inch coins
1 shallot, minced
1 tbs. garlic, minced
1/2 c. salted butter
1/2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. lavender buds
Preheat the oven to 425 degrees Fahrenheit. In a saucepan, melt the butter. Add the shallot and garlic and cook until fragment and the shallots are tender. Add the salt, pepper, and lavender and stir to combine. Toss the carrots with the butter sauce.
Place carrots in a single layer on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until the carrots are tender when pierced with a fork.
This yeasted bread is lightly spiced and not too sweet.
For the Bread
1 c. half and half, scalded
3 tbs. maple syrup
2 1/4 tsp. (1 package) instant yeast
1 tbs. orange zest
1/4 c. orange juice
1/4 c. salted butter, melted
1 large eggs, room temperature
1/2 tsp. kosher salt
1 tbsp.ground cinnamon
1 tsp. ground cardamom
1/8 tsp. ground tumeric
3 1/4 c. all-purpose flour
1 c. dried currants
1/2 c. slivered, blanched almonds
For the Egg Wash
1 large egg yolk
1 tbs. half and half
1 tbs. maple syrup
pinch of kosher salt
Stir together the half and half, maple syrup, and yeast. Let sit for ten minutes, or until frothy. Whisk together the egg, orange zest, orange juice, and butter. Add to the yeast mixture and stir to combine.
Add the salt, cinnamon, cardamom, tumeric, and flour. Mix to form dough. Add the currants and almonds. Knead the dough until a smooth, elastic dough forms, about 8-10 minutes.
Cover the dough with greased plastic wrap and let rise for 45-50 minutes.
Gently punch down the dough, then place into a greased loaf pan. (I used a Rehrücken pan.) Cover with greased plastic wrap and let rise another 45-50 minutes.
Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg yolk, half and half, maple syrup, and salt. Brush the dough with the egg wash. Bake for 45-50 minutes until golden brown and the bread sounds hollow when tapped.
This is my grandpa’s recipe, it’s delicious and cheesy. The sauce is also great over pasta.
2 tbs. salted butter
2 tbs. olive oil
1 c. diced white onion
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
8 oz. tomato sauce
1 large zucchini, sliced into 1/3 in. thick slices
2 large tomatoes, sliced into 1/3 in. thick slices
1 lb. mozzarella cheese, sliced into 1/4 in. thick slices
4 tbs. grated parmesan cheese
Yields Approximately 8 servings
In a large saucepan, place zucchini and 1/2 c. of water. Bring to a boil and simmer uncovered. Cook zucchini until tender but not mushy. Drain zucchini and set aside.
In a saucepan, heat the butter and olive oil over medium heat. Cook the onion and garlic until golden. Add salt, pepper, basil, and tomato sauce. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 10 inch casserole dish.
Spoon half the tomato sauce into the casserole dish. Arrange the zucchini, tomato, and mozzarella slices in the dish, overlapping is fine. Spoon remaining sauce over the top. Sprinkle with the parmesan cheese. Bake for 15 minutes or until cheese is melted.
These cookies have tart apples, lingonberry jam, and pearl sugar in the dough.
1/2 c. salted butter, softened
1 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 c. lingonberry jam
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. ground cardamom
2 1/2 c. all-purpose flour
1 c. apple, diced
1/4 c. pearl sugar
Yields Approximately 2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla extract and lingonberry jam and beat to combine.
In a bowl, sift together the salt, baking powder, cinnamon, cardamom, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Fold in the apples and pearl sugar.
Place tablespoon-sized scoops of dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until lightly browned.
3 cups rolled oats (not instant) 3 tbs. packed light brown sugar 1/4 tsp. Kosher salt 1/2 c. honey 1/4 c. vegetable oil 1/2 c. small dice dried fruit
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, combine oats, brown sugar, and salt. Pour in the honey and oil and mix until oats are coated. Spread mixture in a thin layer on baking sheet. Bake for 15 minutes, then stir. Continue baking until granola is golden brown, about 5-15 minutes more. Remove granola and let cool, about 20 minutes. Add in fruit. Store in an air-tight container for about 2 weeks.
More things to add to granola:
1 tsp. extract (vanilla, cinnamon, ect.) ½ cup coarsely chopped nuts (almonds, pumpkin seeds, peanuts) 1/2 cup peanut butter, Nutella, Biscoff spread, any type of nut butter (instead of honey) 1 tbs. of dried spices (cinnamon, black pepper, nutmeg, cardamom, cayenne pepper) 1-2 tbs. chia seeds, wheat bran, wheat germ, flax seeds 1/2 c. maple syrup, molasses (instead of honey) 1/2 c. olive oil, brown butter (instead of vegetable oil) 1/2 c. crushed Oreos, cookies, graham cracker crumbs 1 tsp. Worcestershire sauce (Savory granola) 1 tsp. Tabasco sauce or other hot sauce 1 tbs. dried herbs (basil, oregano, rosemary)
1/2 cup dried/candied fruit (ginger, apples, cherries, strawberries, craisins) 1/2 cup chocolate chips, M&Ms, any chocolate candy 1/4 cup mini marshmallows 1/2 cup cereal (Cheerios, Chex, Frosted Flakes, Rice Cereal) 1/4 cup parmesan cheese (Savory granola) 2-3 tbs. bacon bits