1 Tablespoon apple cider vinegar (or white vinegar)
5 Tablespoons canola oil (or vegetable or olive oil)
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 cup water
1 cup fresh blueberries (or frozen, thawed)
Preheat oven to 350 degrees F. then spray an 8″ square baking pan with non-stick cooking spray.
In a large bowl, combined the sugar and lemon zest – mix well, making sure the zest is evenly distributed with the sugar, then add the remaining dry ingredients (flour, baking soda and salt), and mix well.
Next, make 3 depressions in the dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the oil in the third larger depression. Next, pour water over top. Mix well until smooth.
Last, add blueberries, gently folding into batter, then pour into prepared baking dish.
Bake on the middle rack of the oven for 35–40 minutes. To be sure the cake is ready, check with a toothpick to make sure it comes out clean. Remove from oven.
Serve warm, fresh out of the oven, or allow to cool.
This cake is wonderful served plain, topped with a simple lemon glaze (see note section in recipe card for glaze recipe), your favorite lemon or vanilla frosting, or dusted with powdered sugar.
Store in refrigerator tightly covered up to 4 days.
½ Honeycrisp apple (75–100 g), grated with the skin on
1 cup (150 g) fresh blueberries, divided
½ cup (56 g) toasted walnuts
Soak the oats: In a bowl, stir the rolled oats with the freshly squeezed orange juice. Cover and refrigerate overnight, or for at least 6 hours, until the oats are softened.
Mix in the yogurt base: The next morning, stir in the Greek yogurt, honey, and lemon juice until the oats are creamy and well combined.
Add the apple and berries: Grate the apple directly into the bowl and fold it in, along with half of the blueberries.
Serve and garnish: Spoon the oats into jars or bowls, then top with the remaining blueberries, toasted walnuts, and an extra drizzle of honey if you like.
FOR CASHEW CREAM: Add 1 cup each cashews and water to a high-speed blender and blend until smooth*. Set aside.
FOR CAULIFLOWER PIECES: Add salt and pepper as desired to the cauliflower pieces. In a cast iron skillet, add 2 tablespoon oil over medium high heat. Once hot, add cauliflower pieces, flat side down. Do not overcrowd the pan, and do in batches if needed. Cook for 1-3 minutes until a nice brown, caramelized color starts to appear. Then, flip to the next cut side and cook an additional 1-3 minutes.
FOR BAKING: Place cast iron skillet in the oven and bake for 15-20 minutes**. Cauliflower should be just fork tender.
FOR TUSCAN SAUCE: While cauliflower in in the oven, add 2 tablespoon plant-based butter to a skillet and let melt over medium heat. Then add minced garlic and let cook for about 30 seconds. Add 2 tablespoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon each chili flakes, black pepper and salt, and stir, then add ⅔ cup chopped sun-dried tomatoes and stir again, cook for abut 1 minute.
Add 3 cups vegetable stock and scrape the bottom of your pot. Add in all of the cashew cream and ⅔ cup grated parmesan and whisk together. Then ½ cup fresh chopped parsley, juice of 1 lemon, and if adding the optional 2-4 tablespoon dry white wine and 1-2 tablespoon white miso. Stir together until all ingredients are well combined. If needed, thin with more stock as desired. When cauliflower is done, add it to the sauce. Serve warmed.
Notes
*Cashew cream: if you don’t have a high speed blender, you’ll want to soak your cashews for at least 2 hours in hot water, then blend.
**If you aren’t using a cast iron pan (or an oven safe pan, place cauliflower pieces on a baking sheet for the oven time.
***The sauce portion has been doubled from the video amounts shown. After testing a few times with our family we decided we liked more sauce. If you don’t like a lot of sauce, feel free to halve that part (keeping lemon juice and miso the same)
1 medium tomato (9 ounces; 255 g), cored and sliced 1/4 inch thick
Kosher salt
Herbes de Provence, for sprinkling (optional)
Extra-virgin olive oil, for drizzling
Preheat oven to 400°F (200°C) and set rack in middle position. If Using Puff Pastry: On a lightly floured surface, gently roll out the puff pastry until it’s large enough to line an 8- or 9-inch tart pan or a standard 9-inch pie plate, roughly the size of an 10-inch round. Carefully transfer the mixture to a tart pan or pie plate, gently pushing it into the edges, and trim any excess overhang. Dock all over with a fork, then proceed to Step 2. Pie Dough: for single-crusted pies; Note, you can also use this style of dough for a free-form galette
Spread mustard all over base of tart, then sprinkle Gruyere all over.
Arrange tomatoes on top of mustard and cheese, then season all over with salt. Sprinkle lightly with herbes de Provence (if using) and drizzle with olive oil.
Bake until tomatoes are roasted and excess water has cooked off and pastry is browned and crisp all over, about 30 minutes. Let cool slightly, then slice and serve.
The tart is delicious with plain Dijon. If you want, you can cut it with an equal-parts mixture of crème fraîche, which is also delicious, though by no means necessary.
2 tbsp vegetable oil 4 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels) 3 tbsp Mexican Crema or sour cream 2 tbsp mayonnaise 1 clove garlic, grated on a microplane grater (about 1 to 2 tsp) 2 tbsp fresh juice from 2 limes ¼ tsp chili powder ¼ tsp cumin 1/8 tsp smoked paper coarse salt and pepper, to taste ¼ cup Cotija or feta cheese, finely crumbled¼ cup finely diced red onion 1/3 cup fresh cilantro leaves, finely chopped
Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)
1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold, from the fridge. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
1 tablespoon unsalted butter, plus more for serving 1 cup steel-cut oats ¼ cup dried currants or dried fruit 1 tablespoon maple syrup, plus more for serving ¼ teaspoon kosher salt Flaky sea salt, for serving (optional)
Using the sauté function, melt the butter in the pressure cooker. Then stir in the oats, currants, syrup, and salt; stir until the oats are toasted and fragrant, about 3 minutes. Stir in 3 ¼ cups water, cover, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes; then release the remaining pressure manually. Serve with additional maple syrup, butter, and a sprinkling of flaky sea salt if desired.
6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F (180°C). Butter a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in).Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
