search results

< all recipes Grilled Potato Salad w/ Charred Lemon Dressing Last weekend I found myself with a rare moment of quiet solitude out in the country – or complete abandonment depending on how you look at it. It was like musical chairs except by the time I noticed I had all the chairs to myself! I mean I was tooootally fine not doing something awesome like hiking in Colorado, reliving college glory days of beer pong in dive bars and questionable mexican food for a late night snack, oh yeah or galavanting around Europe before heading to the coast of Portugal for a wedding… Ok so I was a little jealous. But I am also a big enough nerd that I was kind of excited to have the house to myself. My schedule looked something like this: exercise class in the morning, grab ingredients from the farmstand on the way home, cook allllllll day, go for a romantic evening beach walk with myself and cook some more before passing out at about 8pm. As for the recipe, I was already in grill mode with the ricotta and greens pizza and wanted to do a good grilled side dish for all of the meats that will be happening this weekend. I have never been a fan of potato salad, mostly because I don’t like mayonnaise (which makes my Mom question whether I am really her child) and I think a potato cannot reach its full potential if you don’t get that crispy outside to creamy inside thing happening. Yes, these are the things I think about regularly. I used zucchini because thats what the farmstand had, picked that morning, but as the summer progresses or if you live somewhere else (or you just don’t like zucchini) feel free to add and subtract vegetables at will. Grilled Potato Salad w/ Charred Lemon Dressing Serves: 4-6 side servings Ingredients 2-3 tbl olive oil 1 lb baby potatoes* 2 zucchini, cut in half lengthwise 1 red onion, cut into slices (don't separate rings) 1 lemon, cut in half 2 sprigs fresh rosemary 2 sprigs fresh sage 1 cup greek yogurt 1 tbl honey lots of salt and pepper Print Preparation Preheat grill to hottest setting. Coat potatoes, zucchini and onion in olive oil and season with salt and pepper. Place veggies on the grill, close the lid and let cook 2-3 minutes. Check for good char marks before flipping the zucchini and onion - the potatoes you can kind of just roll around a bit. Place the lemon, cut side down onto the grill. Cook the vegetables until tender (use a knife to test some of the larger potatoes). Cook the lemon until nicely charred and juicy looking. Give the herbs a quick toss in oil and place on the grill, gently pressing them down. Cook for about 30 seconds and flip - you want them to just start charring but not to burn. Cut the zucchini into pieces the size of the potatoes, cut the onion slices into quarters and toss together in a serving bowl with additional salt and pepper. Chop the herbs finely and whisk into the yogurt along with the charred lemon juice. Season with salt and pepper to taste. You can either add the dressing to the vegetables or serve on the side. *if your grill has wide grate use a larger potato and either slice in half or cook over high heat and move to a cooler area of the grill if they start to char too much Previous Next hungry for more?

< all recipes Apple Pear Compote w/ Maple-Candied Walnuts The taste of cooked apples immediately transports me back to countless after-school snacks sitting at my parents kitchen table or on a playground bench in Central Park, slowly peeling back the foil top and savoring every last velvety bite. I wanted to keep that taste alive in this recipe but give it slightly more depth of flavor and texture. I did not add any sugar to the recipe because ripe fruit really does not need any, especially when cooked, and the pears help to balance the tartness of the apples. They also break down faster, creating the familiar sauce texture while allowing the apples to remain chunky. What is so great about this dish is its versatility: make it a tasty addition to your morning yogurt and granola, a healthy dessert on its own, or gussy it up with a scoop of dulce de leche ice cream. The walnuts are a delicious garnish that add texture - but if you take my advice and add the chipotle powder to the mix, its a whole different ballgame. Talk about grown-up apple sauce! This is fresh ginger from the farmer's market - I had never seen it without that gnarly gray exterior so of course I had to buy this huge piece. Most recipes (including this one) only call for a tiny bit of ginger, leaving the rest of the piece to rot in the back of the fridge. To avoid this tragedy, I peel the whole thing and freeze it - then when a recipe calls for fresh ginger I use a microplane or zester to grate however much I need (no thawing or chopping necessary!). Apple Pear Compote w/ Maple-Candied Walnuts Serves: 4-6 servings Ingredients FOR THE COMPOTE: 2 lbs apples – tart apples such as Granny Smith or Mutsu (aka Crispin) are best 1 lb pears – Bartlett or Bosc work nicely 1 cup apple cider 2 tsp ground cinnamon ¼ tsp nutmeg ½ tsp kosher salt 1 tsp fresh ginger, grated ½ cup golden raisins FOR THE CANDIED NUTS: 3 cups walnuts (or pecans if you prefer) ¼ cup maple syrup ¼ sugar in the raw (also called Demerara sugar) ½ tsp kosher salt ½ - ¾ tsp chipotle powder (optional but highly recommended) Print Preparation MAKE THE COMPOTE Peel, core, and slice the apples and pears into uniform chunks – the smaller the pieces, the more apple-saucey the result. Combine everything except the raisins in a large pot over medium heat and cook until the liquid has been absorbed and the apples are tender all the way through, about 30 minutes, depending on the fruit size. Turn off the heat and stir in the raisins. Cover the pot and let sit for 5-10 minutes to allow the raisins to plump up. MAKE THE NUTS Preheat oven to 350˚F and line a baking sheet with parchment paper. In a bowl, combine walnuts and maple syrup, tossing to coat fully. In a separate bowl, stir salt, and chipotle powder (if using) into the sugar then add to walnuts. Spread walnuts on the baking sheet in a single layer. Bake for 10 minutes, give the walnuts a stir and bake for another 5-7 minutes until they start to brown and smell toasty. Previous Next hungry for more?

< all recipes Toasted Coconut Meusli Happy February! I am sorry for my absence last week – I am sure you were all at a total loss as to how you could go on without a recipe from yours truly but I hope you managed and had a lovely weekend. I sure did. I had the apt all to myself and no plans on the ole calendar, which means I got to stay in my pjs, cook lots of tasty things and binge watch vintage Barefoot Contessa on Netflix alllll day. Heaven. This Toasted Coconut Muesli is one of the items I made and it is my new favorite breakfast of choice. It is a perfect balance between oatmeal and granola – a little soupy and a little crunchy and you can pretty much toss whatever you want in there. So if you don’t like coconut, no worries! sub in some seeds or different nuts or just leave it out. After soaking overnight, top it off with yogurt, jam, a dollop of peanut butter, or heck why not some granola for good measure. The possibilities are endless. Toasted Coconut Meusli Serves: 8-10 servings Ingredients For the Muesli Mix: 1 cup unsweetened coconut flakes 1 cup slivered almonds 4 cups thick cut rolled oats (I like Bob's Red Mill brand) ¼ chia seeds (optional) 1 cup golden raisins Single Serving Muesli: ½ cup Muesli Mix ½ - ¾ cup milk (almond, coconut, skim, whole, whatever you like) ½ apple, cut into small cubes Print Preparation Preheat the oven to 350˚F. Spread the coconut flakes on a sheet pan and toast until golden (about 5-7 minutes). Toast the nuts separately because they will take longer. Once cool, combine the coconut flakes and nuts with the rolled oats, chia seeds and raisins in a large ziploc or tupperware. This will keep for 2-3 weeks if kept nicely sealed. To prepare your single serving of muesli, combine ½ cup of the dry mix with the cubed apple and ½ - ¾ cup of milk (enough to just cover everything. Give it a stir and let soak in the fridge overnight (or at least a few hours). In the morning add some additional fresh fruit, yogurt, more toasted nuts whatever you like! Previous Next hungry for more?

< all recipes Honeynut Squash Soup w/ Za'atar and Tahini Yogurt I bought the Honeynut squash trio pictured above at the Union Square Greenmarket last week mostly because they are adorable baby squash nuggets and they were calling to me from behind all those other nubbly, barnacled behemoths that are so big and heavy you need power tools to crack em…not to mention needing a chiropractor after schlepping them home on the subway. Anyway, later that day my Mom and I were watching the third episode of Chef’s Table about Dan Barber of Blue Hill at Stone Barns and he started talking about Honeynut squash!! Freakaaay. What I learned is that the honeynut comes from years of collaboration between a Cornell scientist (a plant breeding geneticist to be exact), Hudson Valley farmers and Chef Barber. Not only is it much smaller than its fellow squashes, it is sweeter, has more nutritional value (particularly beta carotene), and it is more disease resistant. Oh and it was made the old fashioned way, no frankensquashes here. I think that’s pretty neat. The recipe began based on one from Yotam Ottolenghi’s cookbook Jerusalem. It was meant to be roasted butternut squash but because the honeynut is slightly starchier it needs a higher cooking temp to get some char (probably should have looked that up before they went in the oven). So, when mine came out looking rather sad and pale, I destroyed the evidence in the blender. Voilà! A tasty soup was born. It’s always good to remember that, in the kitchen, nothing is a mistake unless you label it as such – after all Julia Child always said that if you are alone in the kitchen who will know!? Honeynut Squash Soup w/ Za'atar and Tahini Yogurt Serves: 4-6 servings Ingredients 2 tbl olive oil 4 shallots, diced 2 cloves garlic, minced 2 tbl tomato paste ½ cup white wine 3-4 lbs honeynut or butternut squash, peeled and cubed* 1 tbl za'atar (plus more for dusting) ½ tsp cayenne (optional) 3-4 cups stock or water lots of salt and pepper Tahini Yogurt 1 cup plain greek yogurt 2 tbl tahini paste juice of 1 lemon 2-4 tbl water salt and pepper flat leaf parsley, finely chopped for garnish (optional) Print Preparation In a large soup pot, heat the olive oil and sauté the shallots, stirring occasionally until they start to release their liquid and become translucent. Stir in the garlic, za'atar, and cayene (if using) and let cook about 1 minute while you stand guard making sure the garlic does not burn. Season generously with salt and pepper. Stir in the tomato paste and again let this go about 1 minute, allowing the sugars to caramelize slightly. Pour the white wine in a steady stream around the pan, scraping up any bits on the bottom as you go. Add the squash to the pot and give it all a toss before adding 1-2 cups of your liquid. Reduce the heat and simmer for 20-25 minutes, until the squash is cooked through. Puree the soup in a food processor or with an immersion blender, adding the remaining liquid slowly, just until you reach your preferred thickness (my measurement here was an approximation as everyone has different tastes so use as little or as much as you would like!). Season with salt and pepper to taste. Serve immediately, refrigerate up to 5-6 days or freeze up to 6 months (i have eaten soup far older but this is technically frowned upon...what doesn't kill you makes you stronger). Tahini Yogurt Whisk all of the ingredients together, adding more liquid if needed to get something the consistency of honey. Season with salt and pepper to taste. Serve soup with a generous drizzle of tahini yogurt, a sprinkling or za'atar and a touch of parsley. Previous Next hungry for more?

< all recipes Chrissy's Crumble This crumble recipe is what started me down the culinary path. My Mom is an incredible cook but desserts were never part of the program, and being a nicely plump twelve year old I decided this madness had to end. One summer evening, with guests due any minute I scavenged the kitchen with my mom and put together a blueberry crumble. It was so simple but our guests showered me with praise over its deliciousness and my resourcefulness. I was hooked. I find such happiness in cooking and baking as an expression of my love for friends and family, but the adulation doesn’t hurt. This is the apple version but you can certainly make it with almost any fruit you like. In the summer I usually make it with blueberries – and even though they are in season I actually use frozen berries a) because it is still easier on the wallet b) i almost always have some on hand for smoothie-making and c) i can make blueberry crumble in the depths of winter! PRINT Chrissy's Crumble Serves: 10 Servings Ingredients 8oz unsalted butter, melted 2 cups all-purpose flour ½ cup sugar ½ cup brown sugar 1 cup rolled oats 1 tsp kosher salt 1 tsp cinnamon 1 cup chopped walnuts, or any other nut you like (optional) 6-8 cups fruit (apples in fall/winter, blueberries & peaches in summer) Print Preparation Melt butter in a small saucepan. Put remaining ingredients, except fruit, in the bowl of an electric mixer with paddle attachment. Mix on slow speed and begin to pour in the warm butter. Mix until wet but still clumpy. Spread onto a baking sheet, keeping it clumpy, and refrigerate for 30 minutes or more to set – you can freeze the topping after this step in a Ziploc for 6months, simply spread over fruit right out of the freezer and pop in the oven! When ready to bake, preheat oven to 350˚F. Prepare fruit in a 9x13in casserole dish and spread topping evenly over fruit. Bake 45-60 minutes, until top is a dark golden brown. Previous Next hungry for more?

< all recipes Lemon Rosemary Scones These scones are from my days at Locanda so you know they will be awesome The lemon and rosemary balance out the sweetness and make these the perfect springtime treat. I made this latest batch to bring in to class for people to munch on while final papers were presented...it would be cruel and unusual punishment to have to sit and listen to people talk about food for two hours without eating something! I also like to make a batch for my Dad (a true scone lover) to have in his freezer, ready to be reheated one by one, slathered with butter and wayyyyy more jam than one person should consume. Lemon Rosemary Scones Serves: 12-16 scones Ingredients 2 cups all-purpose flour 1 cup semolina flour or cornmeal 1/3 cup granulated sugar ½ t kosher salt 1 tbl baking powder 4oz butter (1stick), cubed and cold 1 ½ tbl lemon zest, about 1 large lemon 1 tbl fresh rosemary, minced 1 cup heavy cream (plus a little to brush on top of scones) sugar in the raw, to sprinkle on top (optional but highly recommended) Print Preparation If using a mixer: put all of the ingredients, except for heavy cream and sugar in the raw, into the bowl of an electric mixer with paddle attachment. Mix on lowest speed until the butter is pea-sized (approximately). If using hands: put all of the ingredients, except for heavy cream and sugar in the raw, into a large bowl and work the butter into the flour with your finger tips (so as not to melt the butter with the heat of your palms). Add the heavy cream and mix until just incorporated. Line a baking sheet with parchment (optional) and preheat oven to 400°F. Roll dough out on a floured surface to about ½ inch thick. Cut out whatever size scone you like – if you do not have a cookie cutter, just use a knife to cut into squares or triangles. Re-roll scraps until dough is all gone. Place onto prepared baking sheet and brush with some heavy cream and sprinkle with sugar in the raw for a nice crunchy exterior. Bake for about 25-30 minutes. Rotate the pan halfway through and you know they are done when the bottoms are a nice dark golden brown. Serve warm, room temp or put in the freezer to reheat one by one for a special morning or afternoon treat. Previous Next hungry for more?

< all recipes Miso Tofu Brown Rice Bowl I rarely eat tofu and even more rarely cook with it. Or never. But last week I met my husband Chris for dinner at this great new food court that he gets at least one of the three meals a day eaten at his desk. I made a beeline for Blue Ribbon Sushi for my favorite spicy tuna roll. Chris got a bowl with some tuna poke, soba noodles, and marinated tofu - thinking it was like the healthiest thing ever . And it might have been...except for the globs of oil coating everything. I knew I could make something so much healthier AND far more delicious. This week I set out to prove myself right (which i like doing on occasion). Although I have yet to get peanut gallery approval, my trusty next-in-line taste testers were at the ready (thanks Mom and Sal!!). Miso Tofu Brown Rice Bowl Serves: serves 4 Ingredients 8oz firm tofu 2 tbl miso paste 2 tbl dijon mustard (or chinese mustard if you want a little more kick) 1/2 cup soy sauce 2 cloves garlic 1/2 inch piece fresh ginger 1 cup brown rice 2 tbl toasted sesame oil 2 cups edamame (frozen works great, just thaw on the counter for 30min to an hour) 1 avocado radishes, thinly sliced black sesame seeds for garnish Print Preparation Marinate the tofu: whisk together miso paste, mustard, and soy sauce. Peel garlic and ginger, chop in large pieces (so you can fish them out later on), and add to marinade. Cut tofu into bite-size cubes, coat with marinade and put into the fridge anywhere from an hour to a few days - i think 1-2 days is the sweet spot but do what works with your schedule. Cook rice according to package instructions. Heat sesame oil in a large nonstick skillet and just before it starts to smoke throw in the edamame. Don't stir for a minute or two to allow some charring. Stir and let sit again. Season with salt and pepper then remove from the heat and set aside until ready to serve. Let tofu come to room temp and remove the garlic and ginger pieces. Slice the avocado and season with salt and pepper. To Serve: Place some rice in a bowl and arrange toppings - feel free to spoon some of the marinade on there (this is for real miso lovers). Previous Next hungry for more?

< all recipes Ribollita (Tuscan White Bean Soup) This soup originated in culinary school as an overly complex, multi-pot labor of love but with countless tweaks and substitutions, I think I have finally gotten it to the sweet spot! What is the sweet spot you might ask? It is a healthy one pot soup! It is hearty and earthy but the fresh herbs and lemon add a brightness most soups lack. Most importantly, it has passed the husband test with flying colors (he even requests it!!). PRO TIPS!! For leftover herbs, chop them up and freeze measured amounts with some water in an ice cube tray. Once frozen, put in labeled bags so you will always have fresh herbs on hand. This recipe makes enough for a crowd but I prefer to freeze the majority in quart containers for the perfect easy weeknight dinner for two - freeze in pint containers to bring into work for lunch! Ribollita (Tuscan White Bean Soup) Serves: 6 quarts Ingredients 1 lb dry cannellini beans, rinsed and soaked overnight 8 (ish) cups [url href=" https://eatsomewearsome.com/parmesan-broth/ " target="_blank"][b][u]parm broth[/u][/b][/url] or water 2-3 tbl olive oil 2 yellow onions, diced 5 large carrots, peeled and diced 3 cloves garlic, minced 3 tbl tomato paste 1 cup white wine 2 16oz bags of frozen chopped dark leafy greens (no need to defrost) 3 tbl fresh rosemary, finely chopped 3 tbl fresh sage, finely chopped 3 tbl fresh thyme, finely chopped 1 28oz can diced tomatoes 1 28oz can crushed tomatoes juice of 1 lemon salt and pepper Print Preparation If you have already made parm broth, use that, or you can make it while you are cooking the beans: add 8-10 cup of water along with parmesan rinds and the beans to a pot, bring to a boil and simmer for an hour or so, until the beans are tender. Once this is going you can start on the soup. Heat olive oil in a large, heavy-bottomed pot (such as a Le Creuset). Saute diced onions and carrots for 5-7 minutes, seasoning with salt to help them release some liquid. Add garlic and cook another minute or so. Stir in tomato paste, and cook for a minute to allow the sugars to caramelize slightly. Pour in the wine and scrape up any bits stuck to the bottom of the pot. Add the leafy greens and saute for a few minutes until wilted. When the beans are tender, remove the rinds and puree half of them then add everything to the pot along with the remaining ingredients. Bring to a boil and let simmer 20-30 minutes to allow al of the flavors to meld. Taste for seasoning and serve with some crusty bread and a touch of parmesan (optional but recommended!) Previous Next hungry for more?

< all recipes Tequila Lime Chicken Tacos For the past few weeks I have been a part time nurse for my mom who had knee replacement surgery. My very taxing nurse duties have included such things as binging on the Netflix Chefs Table series (which I highly recommend), playing a lot of backgammon, basically being a couch potato you know for moral support. Pretty tough work. One of our favorite guilty pleasures has been tuning into watch Ina every afternoon and discussing what I should make for my next post. This past Wednesday Ina was making a really tasty looking tequila lime chicken recipe for Jeffrey (yes, I feel that i am on a first name basis at this point in my relationship with the Gartens). Also on Wednesday was my Moms first outing into the real world. Where to? you might ask…a tequila tasting! (I hope her doctor isn’t reading this right now or I might lose my nursing license as I have already broken his rule of not letting her take the subway to physical therapy). The tasting was at my alma mater, the Institute of Culinary Education , which has new digs downtown and they are friggin sweet. We were going to this tasting because my Mom gave it as a birthday present to the hubs Chris – but lucky for the rest of us we got to join in the fun. I was a little wary when I saw that the class was 6:30-9:30, I mean 3 hours of tequila seems a bit excessive especially since I don’t really drink the stuff – I was practically drunk as soon as I walked in just from the smell. And then I saw the line up of 15 bottles that we were to try and accepted the fact that I would be on the floor by the end of it. Buuuuuut, it was fantastic. The instructor was a wealth of knowledge and fun facts about pretty much everything alcohol related. And while I may not be sipping tequila on the rocks any time soon, I loved learning the history, science, and process of making tequila. So. Back to the recipe. My Mom suggested we try Ina’s recipe and I thought of the taco part because tacos make everything more fun. And just now looking at the marinade ingredients below I am realizing that I am basically telling you to dunk your chicken in your margarita. Ha that sounds kind of gross but trust me it is deeeeelish. Tequila Lime Chicken Tacos Serves: 4-6 servings Ingredients 4 boneless skinless chicken breasts for the marinade: 2 cups lime juice 1 cup tequila 4 garlic cloves, crushed 2-3 jalapeños, seeds removed 1 tbl kosher salt 2 tsp chili powder 2 tsp black pepper for the tacos: 8-10 small tortillas avocado pickled onion tomatillo salsa Print Preparation Combine the marinade ingredients in a large ziploc bag, add the chicken and refrigerate 8 hours or overnight. Preheat and lightly oil your grill or a large sauté pan. Remove the chicken from the marinade, making sure no garlic or jalapeños are stuck to it. Grill or sauté over med-high heat until nicely charred and cooked through. Let the chicken cool slightly while you assemble your taco toppings then slice the chicken into thin strips. Assemble tacos or let others make their own. Previous Next hungry for more?

< all recipes Homemade Marshmallows A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart - which, don't get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow. I can't believe I am actually saying this, but a homemade marshmallow does not even need to be s'mored... but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days. A big bowl of hot chocolate pairs nicely too. Homemade Marshmallows Serves: 25 2in squares (aka a lot of marshmallows) Ingredients 4 envelopes powdered gelatin 1 cup icy cold water 3 cups sugar 1 cup honey ½ tsp kosher salt 2 tsp cinnamon for dusting: 1 cup confectioners sugar ½ cup cornstarch Print Preparation Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside. Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready). Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet. Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes. Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes. Add salt and cinnamon and whisk just to incorporate. Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight. Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess). Previous Next hungry for more?

< all recipes Oatmeal Raisin Scones My Dad is a scone man. It is his breakfast of choice, paired perfectly with butter, jam, and of course a large cup of hot coffee. For years I have been tirelessly experimenting on him in search of the best scone recipe. I believe I have found it, at least my Dad says it is the best he has ever had…perhaps there is a slight bias there but I am willing to overlook it. I like to use rolled oats because they add nice texture and body. As for the raisins, I have found that golden are best because they do not burn (the dark raisins get a bit of a charred flavor). Above is what the combined dry ingredients look like still dry. Below is the damp sand texture you are looking for when mixing in the butter - with a few chunks of butter left whole. Oatmeal Raisin Scones Serves: 12-16 Scones Ingredients 2 cups flour ½ whole wheat flour 2 cups oats 1/3 cup sugar 1 tbl baking powder 1 tsp salt 1 cup golden raisins 8oz butter, cubed and cold 1 ¼ cup heavy cream, plus ¼ cup to brush tops of the scones ¼ cup sugar in the raw (demerara sugar is the “fancy” name – aka the more expensive name) Print Preparation Preheat oven to 400°F. Combine the dry ingredients (everything up to the raisins) in bowl of an electric mixer. Add in cold, cubed butter and mix on low until it looks like damp sand in texture. With mixer on low, pour in the cream and mix just until combined. Fill a small bowl with flour so when your hands get dirty you are not reaching back into your big flour container. This will also be used to flour your cookie cutter as you go (this might seem excessive but trust me the dough is sticky). Generously flour your (clean!) counter, place the dough in the middle of flour and press it into about a ¾ - 1” thick disc – uniform thickness is the key here. Flour the top of the dough and start cutting, reshaping the scraps into a disc. Place scones onto a baking sheet, parchment is optional. Brush the tops with heavy cream and sprinkle with the raw sugar. Bake for 20-30 minutes, until golden brown. If you are not sure they are done, check the bottom of one and it should be a dark golden brown. *Note: you can do all of this by hand, working the butter into the flour using your fingertips so as not to warm up the butter. And then using a wooden spoon or sturdy spatula to mix in the cream. **Note: if you do not have a cookie cutter, press the dough into a rectangle and cut small squares or triangles with a knife. Previous Next hungry for more?

< all recipes Farro Grain Bowl w/ a Parmesan Vinaigrette I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank. But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....) Farro Grain Bowl w/ a Parmesan Vinaigrette Serves: 4 servings Ingredients 8oz baby potatoes, cut in half 1 bunch asparagus, cut into bite-sized pieces 2-3 tbl olive oil 2 cups cooked farro Parmesan Vinaigrette: ¼ cup freshly grated Parmesan (plus more for garnish) 2 tbl lemon juice or white wine vinegar ¼ cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan. Previous Next hungry for more?