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Recipes
Challah French Toast Breakfast Recipe
By Marlenew
Great for Christmas morning
- 6 large eggs
- 1 1/2 cups milk or 1/2 & 1/2
- 1 tsp. orange zest
- 1/2 tsp. vanilla extract
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1 loaf Challah bread
- 1 Tbsp. butter
- 1 Tbsp. oil
Maple Limeade
By Marlenew
Freshly squeezed lime juice, water and maple syrup for a magical beverage
- 1 cup freshly squeezed lime juice (from about 10 limes)
- 1/3 cup maple syrup
- Pinch kosher salt
- 3 1/2 cups water (preferably filtered, which has a cleaner flavor)
- Ice
- Lime slices (optional)
Santa Fe Soup
By Marlenew
Saute onion and garlic. Brown ground beef, drain
- 1 1/2 # ground beef
- 1 large onions, chopped
- 1-2 T minced garlic
- 2 pkgs ranch dressing mix
- 2 pkgs taco seasoning
- 1 small can green chiles,
- 2 - 16 oz can kidney beans
- 2 - 16 oz can pinto beans
- 2 - 16 oz can black beans, rinsed
- 2 - 16 oz can diced tomatoes
- 2 - 16 oz can corn
- 2 c chicken stock
Avocado Toast With Sesame-Miso Spread
By Marlenew
Stir tahini with miso and 2 tsp lemon juice
- 1/2 c. tahini
- 2 tbsp. sweet white miso
- 2 tsp. lemon juice, plus more for squeezing
- 4 slices whole-grain bread, toasted
- 2 avocados, peeled, pitted, and sliced
- A couple pinches of coarse salt
- black or white sesame seeds, toasted, for sprinkling Mild crushed red pepper, such as Aleppo, or black pepper, for seasoning
- 4 large spinach leaves (or any other greens; optional)
Ricotta & Arugula Pizza
By Marlenew
Directions Preheat oven to 425 Put ricotta, olive oil, garlic and red pepper flakes in a bowl and mix well until
- 3/4 cup ricotta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 ball pizza dough or pre-made crust
- 1/2 cup mozzarella shredded cheese
- 1/4 cup grated Parmesan cheese
- 1-2 cups baby arugula, depending on how arugula you like it
- Kosher salt & fresh ground pepper
- Extra virgin olive oil
Peas and Carrots with Polenta
By Marlenew
Preheat oven to 400ºF. For Polenta: In a large saucepan, bring vegetable stock to a boil
- POLENTA:
- 1 cup polenta (instant)
- 6 cups vegetable stock
- 2 tablespoons butter
- 1/4 Cup mascarpone
- kosher salt and freshly ground black pepper (to taste)
- CARROTS:
- 1/2 pound spring carrots (scrubbed)
- 1 tablespoon olive oil
- kosher salt and freshly ground pepper (to taste)
- PEAS:
- 1 pound fresh spring peas (shelled and blanched)
- 2 tablespoons butter
- 1 lemon juice only
- kosher salt and freshly ground pepper (to taste)
- TO ASSEMBLE:
- 2 tablespoons tarragon (chopped)
- 2 tablespoons parsley (chopped)
- 2 tablespoons chives (chopped)
Baked Lemon Pistachio Brie Recipe
By Marlenew
Preheat the oven to 375 degrees
- 1 small (8-12 ounce) round of brie
- 1/2 cup shelled pistachios
- 1/3 cup lemon curd
- 2 Tbsp. honey (optional)
- Fresh thyme, finely chopped
- Sweetened Dried Lemon Slices (I buy at Trader Joe’s)
- Thinly sliced baguette, for serving, or favorite crackers (we love Lesley Stowe Raincoast Crisps
- Cranberry and Hazelnut Crackers)
Lemon-Ricotta Herbed Flatbread
By Marlenew
A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter
- 1/2 cup part-skim ricotta cheese
- 1 tablespoon grated fresh pecorino Romano cheese
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
Chocolate Swirled Pumpkin Bundy
By Marlenew
Preheat oven to 350°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife
- 12.4 ounces whole-wheat pastry flour (about 2 3/4 cups)
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups granulated sugar
- 3/4 cup light olive oil
- 3/4 cup light sour cream
- 1 tablespoon grated lemon rind
- 3 large eggs
- 3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
- 1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
- 1/4 teaspoon vanilla extract
- Cooking spray
- 2 teaspoons powdered sugar
Ham Split Pea Soup
By Marlenew
Need to warm up? Try this excellent Ham Split Pea Soup, it's super easy to prepare with only 15 minutes of prep wor...
- 1 meaty ham bone
- 1 tablespoon butter
- 3 cups water
- 32 ounces chicken broth
- 1 large onion, chopped
- 1 pound package split peas
- 1 bay leaf
- 2 celery ribs, sliced, leaves included
- 3 carrots, sliced
- 1 1/2 cups ham, diced
- 1 tablespoon parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 medium potatoes, diced (optional)