vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

caramelized zucchini flatbread

adapted from Bon Appétit. ingredients 1 pound pizza dough1½ pound zucchini (about 3 medium), sliced crosswise into ¼"-thick coins1 large red onion, thinly sliced crosswise into ¼"-thick rings6 Tablespoons extra-virgin olive oil, plus more for drizzlingKosher salt1 lemon1 cup fresh ricotta½ cup fresh mozzarella, ripped into pieces½ - 1 cup feta (about 2-4 ounces), crumbled¼... Continue Reading →

ratatouille pasta

from Bon Appétit. ingredients 1 large or 2 medium Italian eggplants (about 1½ pounds), cut into ½" dice Kosher salt 1 large or 2 small red bell peppers (about 9 ounces), cut into ½" dice 1 large zucchini (about 8 ounces), cut into ½" dice 2 medium onions, thinly sliced 1 pint cherry tomatoes, halved... Continue Reading →

charred peppers with lemon ricotta & cucumbers

from Bon Appétit. ingredients ½ cup walnuts 6 Tablespoons extra-virgin olive oil, divided, plus more for drizzling 4 sweet Italian frying peppers (or Anaheim chiles or shishito peppers) 1½ cups whole-milk ricotta 1 lemon 6 medium Persian cucumbers (about 1 pound), sliced on a deep diagonal 1 cup mint leaves, torn if large method Place... Continue Reading →

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