The Original Chopped Salad from Arizona

1/2 c black currants

1/2 c pepitas 

6 T. grated asiago cheese

1 c diced tomatoes

2 T balsamic vinegar

4 t olive oil1

pinch salt and pepper

2 basil leaves, chiffonade

1 c smoked salmon chopped

1 1/2 c freeze dried corn (Whole Foods or online)

1 1/2 c arugula

1 1/2 c Israeli couscous, cooked

1 c mayonnaise

1/3 c buttermilk

4 T romano cheese, grated
24 fresh basil leaves

1 garlic clove, minced

1 juice of 1 lemon

salt and pepper to taste

Make trail mix: combine the currants, pepitas and asaigo cheese.

Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.

Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in stripes on a serving platter.

Combine the mayonnaise, buttermilk, romano cheese, basil leaves, garlic and lemon juice in a food processor. Process until smooth and add salt and pepper to taste. Add dressing & toss.

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Almond Frangipane Cookies

For the almond filling:
2 cups almond flour (200g)
3/4 cup granulated sugar (175g)
1 large egg
3 tbsp unsalted butter, melted (42g)
1 T Bacardi rum
1/2 tsp almond extract

For the cookie dough:
2 sticks unsalted butter, melted (226g)
1 cup + 2 tbsp granulated sugar (220g)
1/2 cup powdered sugar (50g), plus more for garnishing
1 large egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (390g)
1 cup sliced almonds

Make the filling : In a bowl, whisk the egg. Mix in the almond flour, sugar, rum, almond extract, and melted butter. Refrigerate until ready to use.

Make the cookie dough: In a large bowl, mix the melted butter, sugars. Add the egg, almond extract, baking soda, and salt. Add the flour and mix thoroughly.

Assemble the cookies: Weigh the dough and divide into 20 portions. Do the same with the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake in-between parchment or wax paper. Put a ball of the filling into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Dip in sliced almonds, pressing them into the top of each dough ball.

Bake: Preheat oven to 350F. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and move to a wire rack. Dust with powdered sugar.

Hyggeville Granola

2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut
⅓ cup pepitas
1 ½ t. kosher salt
½ cup light brown sugar
⅓ cup real maple syrup
⅓ cup olive oil
¾ cup dried sour cherries, freeze dried cherries or freeze dried raspberries

Preheat oven to 300°. In a large bowl, mix together the oats, pistachios, coconut, and pepitas. Set the cherries aside to add after baking.

In a small saucepan set over low heat, warm the sugar, salt, syrup and olive oil until the sugar has just dissolved, then remove from heat. Add liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment and spread granola over it. Bake until dry and lightly golden, 35 to 45 minutes, stirring granola a few times along the way.

Remove from oven, and mix in the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Hainanese Chicken and Rice

1 whole chicken

2 T. kosher salt
2 scallions, cut into 2-inch lengths
1 5-inch piece ginger, cut into 1/4-inch-thick slices
2 T. toasted sesame oil
1 t. ground white pepper
2 c jasmine rice, grains sautéed in schmaltz and cooked in 3 c. chicken stock

SAUCE
1 T. minced green chile
2 t. minced garlic
2 t. minced ginger
1 t. kosher salt
1⁄2 t. sugar
3 T. lemon juice
1 T. fresh mandarin or orange juice
The night before, rinse the chicken under cold running water and thoroughly pat dry with paper towels. Rub the salt all over the outside and inside the cavity of the chicken. Loosely wrap the chicken in plastic wrap and refrigerate at least 12 hours or overnight.

The next day, unwrap the chicken, stuff the cavity with the scallions and ginger, and tie the legs together with kitchen twine. Fill a pot large enough to fit the chicken three-quarters full with water and bring to a boil. Add the chicken, cover the pot, and boil for 20 minutes. Remove the pot from the heat and let stand, covered, for 1 hour.

Uncover the pot and, using tongs, transfer the chicken to a bowl of ice water. Turn the chicken in the water for 10 seconds to stop its cooking, then drain and transfer the chicken to paper towels on a cutting board; do not pat the chicken dry. Using a brush, baste the outside of the chicken with the sesame oil. Cut the chicken into serving pieces, transfer to a serving platter, and sprinkle with the white pepper.

Make the dipping sauce: In a small bowl, combine the chile with the garlic, ginger, salt, sugar & juices. Skim off all the fat from the top of the chicken's cooking broth and stir 1 tablespoon into the bowl along with 5 tablespoons of the cooking broth; reserve the remaining cooking broth for another use. Stir the remaining fat into the rice until evenly combined and serve alongside the chicken and dipping sauce.

Egg Roll in a Bowl

1 lb. Ground Pork

1 lg. Sweet Onion, chopped
2 Carrots, shredded
3t. Minced Ginger
3 Cloves Minced Garlic
¼ c. Chicken Broth
1 head of Shredded Cabbage
1 T. Soy Sauce
1 t. Rice Vinegar
Salt
Pepper
½ t. Toasted Sesame Oil
Green Onions
3 Blocks Momofuku Ramen, including sauce packets

Bang Bang Sauce:
½ c Mayo, Sour Cream or Greek Yogurt
1.5 T. Honey
1 T. Sriracha
1 t. Rice Vinegar

Brown ground pork and chopped sweet onions and cook until the onions start to soften.

Add carrots, garlic, ginger and chicken broth and sautè for a few minutes. Then add cabbage and add a cover on top of the pan to soften.

Add soy sauce, rice vinegar, sesame oil, packets of Momofuku liquid seasoning packets, sea salt, black pepper and 3 blocks cooked ramen. Mix for another minute or two till all is combined!

Add your green onion and bang bang sauce on top and enjoy!

Butterscotch Budino with Salted Caramel Sauce

COOKIE CRUST
1c finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers, Biscoff or Swedish pepparkakor; about 20 cookies)
1/8 teaspoon kosher salt

2 T unsalted butter, melted

BUDINO

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 T unsalted butter

2 t dark rum

1 t kosher salt

SALTED CARAMEL SAUCE

3/4 cup plus 2 T heavy cream, divided

1/2 vanilla bean, split lengthwise

1/2 cup sugar

2 T light corn syrup

4 T (1/2 stick) chilled unsalted butter, cut into 1/2' cubes

1/4 t kosher salt

Lightly sweetened whipped cream

Mix cookie crumbs, butter, & salt in a medium bowl. Place 2 T in a small bowl; save for garnish. Press 2 T cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

BUDINO

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°-220°

Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.

Pour I/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD Can be made I day ahead. Keep chilled.

SALTED CARAMEL SAUCE

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously).

Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

Spoon 2 T caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Raspberry Ricotta Cake

1½ cups all-purpose flour (can sub ½ c almond flour for 1/2c. of the AP flour) 
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta, (can sub part Greek yogurt)

zest of 1 lemon (optional)
½ teaspoon vanilla extract
1 stick unsalted butter, melted
1 1/4 cup frozen raspberries 

Preheat oven to 350°. Line a 9" round pan with parchment paper and coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a bowl.

Whisk eggs, ricotta, zest and vanilla in a bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries.

Scrape batter into prepared pan and top with remaining ¼ cup raspberries.

Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 60 minutes. Let cool at least 20 minutes.

Strawberry Romaine Salad

- romaine lettuce

- iceberg lettuce

- spinach leaves

- 1 pint strawberries

- 1 red onion, thinly sliced

- CANDIED ALMONDS

- 1/4 cup slivered almonds

- 1 1/2 T. sugar

sprinkle sugar over almonds in saute pan and toast until caramelized

- POPPYSEED DRESSING

- 1/4 cup milk

- 1/4 cup raspberry vinegar

- 1/4 cup sugar

- 1 cup mayo

- 2 T. poppy seeds

Clementine Jicama Salad

Dressing

- 1/2 teaspoon chopped garlic

- 2 T fresh lime juice

- 3 tablespoons olive oil

- 1/4 teaspoon sugar

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

Salad

- 8 clementines or mandarin oranges, supremed (or I prefer Trader Joe's dried "soft & juicy mandarins")

- 1 lb. jicama, julienned

- 1 small red onion, thinly sliced

- 3/4 cup packed cilantro sprigs

- 1/2 cup crumbled queso fresco or mild feta

- 1/3 cup pepitas, roasted & salted

Rhubarb Custard Bars

Crust

1 c. flour

2 T. sugar

1/2 c. cold butter

1/4 t. salt

Filling

1 c. sugar

⅔ c. flour

1 c. heavy cream

3 eggs

½ t. vanilla

¼ t. salt

5 c. thinly sliced rhubarb

Topping

6 oz. cream cheese

½ c. sugar

½ t. vanilla

1 c. heavy cream, whipped

In a food processor, mix the flour, salt and sugar and butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in.pan. Bake at 350° for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

No Knead Bread

3 c all-purpose flour
¼ t. instant yeast
1 ½ t. salt
1 ¼ c warm water

Directions

• Step 1

  In a large bowl, combine flour, yeast, and salt. Add water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 20, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

• Step 2

  Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

• Step 3

  Make a parchment paper bowl. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Place dough seam side down in the parchment lined bowl. Cover with a  cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

• Step 4

  After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart dutch oven, in oven as it heats. When dough has fully risen, score the surface and carefully remove pot from oven. Lift parchment and dough out of bowl and place in hot dutch oven. Cover, and bake 20 minutes. Remove from pot, and continue baking until browned, about 5 minutes or until internal temp is 190 degrees. Cool on a wire rack.

  
  

Thai Basil Chicken Lettuce Wraps

Here's another one of our favorites. When we first came across the recipe we immediately thought the Thai basil chicken would be much better served up as lettuce wraps, rather than an entree over rice. We turned out to be right. This one always gets devoured right at the kitchen counter... sitting down first would only delay the time it takes to get into our mouths.

2 cups basil leaves, tightly packed
3 garlic cloves, peeled
6 green or red Thai chilies, stemmed
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon white vinegar
1 tablespoon sugar
1 pound chicken breast, cut into 2" pieces
¾ cup shallots, peeled and thinly sliced
2 tablespoons vegetable oil
1 head of iceberg lettuce, leaves cut into cups
red pepper flakes for serving

Process 1 cup basil leaves, garlic and chilies in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during process. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12" heavy-bottomed nonstick skillet. Do not wash food processor.

Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate ¼" pieces, 6-8 one-second pulses. Transfer to medium bowl and refrigerate 15 minutes.

Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1½ minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.

Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.

NOTE: If fresh Thai chilies are unavailable, substitute 3 Serranos or 1 medium jalapeño.