Here’s an old but simply delicious favorite to add to the recipe book
yields 48 cookies
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
Prep 15 minutes | Bake 10 minutes | Cool 45 minutes
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. mix in the macadamia nuts and white chocolate.
- 3. Drop dough by teaspoonful onto ungreased cookie sheets.
- 4. Bake for 10 minutes in the preheated oven, or until golden brown
- 4 zucchini, medium
- 1 cup red bell pepper, finely chopped
- 1/2 cup tomatoes, finely chopped
- 1/2 cup Kalamata olives, finely chopped
- 3 large garlic cloves, minced
- 1 tbsp. oregano, dried
- 1/4 tsp ground black pepper
- 1/4 cup tofu, crumbled
- 1/4 cup corn
- 1/4 cup parsley, finely chopped
- Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or Set aside.
- In a medium bowl, mix to combine bell pepper, tomato, corn, olives, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with tofu and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.
?Spinach and Honey Vinaigrette
- 4 tbsp. white wine vinegar2 tbsp. peeled fresh garlic
- 8 tbsp. freshly squeezed lemon juice
- 4 tbsp. chopped lemon zest
- 4 tbsp. chopped fresh spinach
- 1/2 tsp. salt
- ? cup honey
- 11/2 cups extra-virgin olive oil
- 2 tsp. Dijon mustard
- Freshly ground black pepper
To make the dressing: in a small food processor combine all ingredients and blend for 45 seconds to 1 minute until emulsified.
Yield:8 Tomato Servings
- Heat a charcoal or gas grill to medium-high heat (it should be hot enough so you can hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat).
- Cut the tomatoes in half crosswise (imagine the tomatoes are globes; cut them along the ?equator?). Lay the tomato halves cut-side-up on a large baking sheet or tray. ????????????????Brush the cut sides with olive oil and sprinkle them with salt.
- Lay the tomatoes oiled-side-down on the grill. Close the lid if using a gas grill. ????????????????Cook until grill marks appear on the tomatoes, about 5 minutes.
- Brush the other sides with oil and sprinkle them with salt. Turn the tomato halves over, close the lid on a gas grill and cook until grill marks appear on the other side, about 5 more minutes.
- Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving?s platter.
Serve grilled tomatoes hot or at room temperature.
Crispy vegetables salad
- 1 medium carrots
- 1 medium cucumber
- 1/2 cup snipped fresh dill, loosely packed
- 1/2 tsp salt
- 1/4 tsp. freshly ground black pepper
- Juice of 1 lemon
- 2 tbsp. extra-virgin olive oil
- Peel carrots, and cut them into 3-inch lengths. Using a mandolin or sturdy vegetable peeler, slice carrots, cucumber into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
- Combine carrot, cucumber strips, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine and service.
Yield 2 servings
- 4 oz. Green Beans
- 3 Radishes
- 2 oz. Arugula
- 2 Summer Sweet Peppers
- 1 Tomato
- 1 Romaine Heart
- ? lbs. Red Potatoes
- 1 bunch Tarragon
- 2 oz. red Olives
- 2 Tbsps. Red Wine Vinegar
- 1? Tbsps. Whole Grain Dijon Mustard
- 1 Shallot
How To: Blanch
- Blanching is an essential cooking technique for any chef. Boiling ingredients for a short amount of time, then stopping the cooking process by placing the cooked vegetables in cold water will preserve their delicate crunch and bright color. Check out the video to see how it’s done.
- Wash and dry the fresh produce.Heat 1 medium pot and 1 small pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.Snap off and discard the stem ends of the greens beans. Quarter the potatoes. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut out and discard the stems, ribs and seeds of the peppers; cut into ?-inch-thick rings. Core the tomato: cut into 8 wedges. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the tarragon leaves off the stems; discard the stems.
- Fill a medium bowl with ice water and set aside. Add the green beansto the medium pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened.Using a slotted spoon, transfer the cooked green beans to the bowl of ice water, leaving the pot of water boiling. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
- While the green beans cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
- Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the vinaigrette and gently toss to coat. Season with salt and pepper to taste.
- To the bowl of blanched green beans, add the romaine,olives, peppers,tomato, radishes, dressed potatoes, arugulaand tarragon;season with salt and pepper. Add enough of the vinaigretteto coat the salad (you may have extra vinaigrette).Toss to combine and season with salt and pepper to taste. Top with jerk tofuEnjoy!
Tofu and jerk sauce
- 2 to 3 habanero peppers, seeded and ribs removed
- 4 stalks of green onions, roughly chopped
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- 1-inch piece of ginger, peeled and sliced
- 3 cloves garlic
- 2 1/2 tablespoons olive oil
- 3 tablespoons lime juice (about 1 to 2 limes)
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons dark brown?sugar
- 1/2 to 1 tablespoon tomato paste, depending on your taste
- 1 1/2 teaspoons ground allspice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 12-ounce package of extra-firm tofu
- 4 to 5 tablespoons cornstarch
- 1 tablespoon sesame oil
- Drain tofu and wrap it around paper towels. Press it down with something heavy. ????????????I used my skillet for this. Set aside.
- Blend jerk sauce ingredients in a blender. Heat a small saucepan over medium heat and pour in jerk sauce. When the sauce starts boiling, turn off the heat and set aside.
- Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag, and add about 4 tablespoons of cornstarch. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.
- Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minute?s total cooking time). This should take about 2 minutes.
- Dish up tofu, add remaining sesame oil to the pan, and brown remaining tofu. Dish up tofu and set everything aside.
Serves 4 – 6
- Blend everything until smooth. If using raw beet, blend it first until as smooth as possible and then add all other ingredients.
- Serve immediately for a soft-serve look, or freeze in a container for more ice cream-like look.
- 1 lbs. strawberries
- 1/2 cup white granulated sugar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- Chop strawberries and add them to a medium sauce pot, heating over medium heat.
- Add sugar, vanilla and lemon juice. Stir well.
- Cover and cook for about 15 minutes, stirring often.
- Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
- **If you will be using sauce in frosting or some kind of cream filling, strain puree to get rid of leftover chunks.
- 220g thick rice noodles
- 1 medium sweet potato, peeled and cut into cubes
- ? cabbage, chopped
- 2 cups broccoli, halved
- 1 cup cherry tomatoes, cut in half
- 1 cup walnuts
- 1 zucchini yellow, remove center and julienne (cut into fine strips).
- 1 to 2 oz. ginger soy sauce (Gluten-free alternative to soy sauce)
- Oil spray
- A small bunch parsley
- Bring a large saucepan half-full of water to the boil.
- Once the water has boiled, add the sweet potato cubes to the saucepan. Simmer for approximately 15-20 minutes or until the sweet potato is soft.
- Meanwhile, Heat a non-stick medium fry pan over medium-high heat and spray lightly with oil spray. Add the broccoli, cherry tomatoes, zucchini, cabbage and parsley to the pan. Fry until they turn golden brown.
- Place the rice noodles into the saucepan with the sweet potato and simmer for 3-5 minutes, or until the noodles are soft. Drain.
- Add the noodles and the sweet potato to the vegetables in the frying pan and stir to combine. Fry for a further 2 minutes and then remove from heat.
- Sprinkle walnuts and parsley over the top, along with some ginger soy sauce to taste. Add a pinch of Himalayan salt if desired.
- Serve hot and enjoy!