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Recipes
Spelt Salad with Squash and Cranberries
By rana73
Preheat oven to 375˚F
- 2 cups dried spelt
- Kosher salt and black pepper
- 3 pounds winter squash, any variety (such as kabocha or butternut), peeled and cut into 1/2-inch cubes
- 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
- 1 shallot, minced
- 1/4 cup cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 1/2 cup roasted, salted pumpkin seeds (or toasted pine nuts)
- 1 teaspoon dried thyme
Dried Cherry and Almond Cookies with Vanilla Icing
By rana73
Recipe courtesy Giada De Laurentiis
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup, plus 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
- 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
- 2 3/4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 3 tablespoons water, plus extra, as needed