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Recipes
Chickpea crunchies
By nancytripp
1. Preheat oven to 425
- 2 cans chickpeas beans
- 2 teaspoon extra virgin olive oil
- 1/2 tsp garlic powder"
- 1/2 tsp salt
- 1/2 tsp crushed dried rosemary
Spinach and Orzo Salad
By nancytripp
by Liza Schoenfein
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces baby spinach leaves
- 1 pound cooked orzo
- 1 cup pitted Kalamata olives, roughly chopped
- 4 ounces chopped feta or haloumi cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup finely chopped fresh mint leaves
Tomato and Watermelon Salad
By nancytripp
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs
- 3 * 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
- 1 * 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
- 1 * 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
- 1 * 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
- 1 * 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
- 1/4 * 1/4 teaspoon coriander seed
- 3 * 3 tablespoons extra virgin olive oil
- 3 * 3 tablespoons aged balsamic vinegar
- * Kosher salt and freshly ground black pepper
Black Sesame-Pear Tea Cake
By nancytripp
by Elizabeth Quijada
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup almond flour or almond meal
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1/2 cup black sesame seeds
- 1 1/3 cups plus 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup buttermilk
- 1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4" cubes
- Ingredient info: Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets and at Asian markets.
Lime-Crab Soup
By nancytripp
Reserve 1 tablespoon lime juice
- 4 * 4 limes, zested and juiced
- 3 * 3 cups fresh corn, cut from about 6 cobs
- 1/2 * 1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
- 4 * 4 cups reduced-sodium nonfat chicken broth
- 1/2 * 1/2 teaspoon salt, divided
- 1/2 * 1/2 pound cooked crabmeat
- 1 * 1 avocado, pitted and diced
- 1/4 * 1/4 cup packed chopped fresh cilantro
- 1/2 * 1/2 teaspoon crushed cumin seeds
- 4 * 4 ounces tortilla chips or strips (optional)
Salad Dressing
By nancytripp
Whisk before serving
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 TBS lemon juice
- 1 TBS rice vinegar
- 1 tsp grated fresh ginger
- 1/4 tsp sugar.
Strawberries with Chamomile Cream
By nancytripp
by Oliver Strand
- 1 cup chilled heavy cream, divided
- 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
- 2 pints fresh strawberries, hulled, quartered
- 3 tablespoons sugar, divided
Cranberry and Wild Blueberry Pie
By nancytripp
by Jeanne Kelley
- 16 ounces frozen organic wild blueberries (do not thaw)
- 12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 2 cinnamon sticks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- 2 Pie Crust dough disks
- Heavy whipping cream (for brushing)
- Freshly grated nutmeg (for sprinkling)
Autumn Apple Strudel
By nancytripp
For sauce: Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes
- 1 cup apple juice
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons apple juice
- 1/2 cup dry white wine
- 3 whole star anise*
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1/3 cup (packed) dried Bing cherries
- 1/3 cup (packed) pitted prunes, halved
- 1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes
- 1/3 cup (packed) golden brown sugar
- 1 1/2 tablespoons cornstarch
- 2/3 cup hazelnuts, toasted, husked
- 1/2 cup graham cracker crumbs
- 3 tablespoons sugar
- 9 17x12-inch sheets fresh phyllo pastry or frozen, thawed
- 1/2 cup unsalted butter, melted
- Vanilla ice cream
Strawberries with Chamomile Cream
By nancytripp
by Oliver Strand
- 1 cup chilled heavy cream, divided
- 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
- 2 pints fresh strawberries, hulled, quartered
- 3 tablespoons sugar, divided