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Recipes
Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich
By laurenzembron
The classic PB&J is reinvented!
- Ingredients for the Vanilla Bean Brown Sugar Almond Butter:
- 2 cups raw almonds
- 2 tsp brown sugar, packed
- 1 vanilla bean, slit lengthwise and all seeds scraped out
- 1/8 tsp Kosher salt
- Instructions for the Vanilla Bean Brown Sugar Almond Butter:
- Preheat oven to 300°F. Lay almonds out in an even layer on a baking sheet. Roast almonds for 15 minutes, or until fragrant and golden-brown, stirring a couple of times throughout.
- Place roasted almonds into the bowl of a food processor. Process until nuts break down into a smooth butter, scraping down the sides as necessary, about 10 minutes.
- Add in the sugar, vanilla bean seeds, & salt, and process until incorporated.
- I store my nut butters at room temperature. Some natural oil separation may occur; simply give the almond butter a good stir before eating.
- Ingredients for the Sandwich:
- 2 slices bread, preferably fresh bakery bread (I used whole grain)
- 2 + Tbsp (don't be stingy!) Vanilla Bean Brown Sugar Almond Butter
- 1/2 cup fresh ripe raspberries, preferably organic, mashed and drained to remove excess moisture
Butternut Squash Soup
By laurenzembron
A velvety smooth soup comprised of wholesome seasonal produce
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow or white onion, diced
- 2 large carrots, preferably organic, peeled and chopped
- 4 cups butternut squash, preferably organic, peeled and diced 1-inch
- 2 garlic cloves, minced
- 1 large sweet apple, preferably organic, peeled, cored, and chopped
- 3 cups low-sodium vegetable stock
- 1/2 cup apple cider, preferably organic
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure maple syrup
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Basil Walnut Pesto
By laurenzembron
The traditional sauce gets an update!
- 1/2 cup walnut halves
- 2 cups tightly packed basil leaves
- 2 large garlic cloves, peeled and coarsely chopped
- 1/4 cup freshly grated pecorino romano cheese
- scant 1 Tbsp freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Zucchini Coleslaw
By laurenzembron
For those who don't like cabbage, this zucchini coleslaw is the answer to your cook-out dreams!
- 2 large organic zucchini squash, scrubbed and roughly grated on a box grater (should yield about 3 cups)
- 2 large organic carrots, scrubbed and roughly grated on a box grater (should yield about 1 1/2 cup)
- 1/2 cup 2% plain Greek yogurt
- 2 Tbsp canola or olive oil mayonnaise
- 2 tsp white white vinegar
- Kosher salt and freshly ground black pepper, to taste
Salted Peanut Butter Caramel Corn
By laurenzembron
A less sweet, and healthier, version of a classic - with the addition of peanut butter!
- 6 cups popped plain popcorn
- 1/4 cup salted peanuts
- 1 Tbsp canola oil
- 2 Tbsp creamy peanut butter
- 1/4 cup brown rice syrup
- 1/4 tsp pure vanilla extract
- 1/4 tsp Kosher salt
Chef Salad
By laurenzembron
This tasty salad puts Easter leftovers to good use
- Ingredients for the salad:
- 4 cups torn lettuce leaves (I used organic red leaf)
- 1/2 cup leftover baked ham, chopped
- 2 hard-boiled eggs, chopped
- 1/2 ripe avocado, chopped
- 1/4 cubed cheese (I used gouda)
- Ingredients for the vinaigrette:
- 1 tsp country Dijon mustard
- 1 tsp pure maple syrup
- 2 tsp red wine vinegar
- 2 tsp olive oil
- Kosher salt and freshly ground black pepper, to taste