Zaytinya’s Greek-Yogurt-and-Apricot Parfait

 

Serves 6

1 whole vanilla bean, split and scraped
1 cup sugar
1 cup dried apricots
2 cups heavy cream
2 cups whole Greek yogurt
2 cups water
¼ cup shelled pistachios

Mix the vanilla-bean seeds with the sugar.

Take ½ cup of sugar and put in a pot with 2 cups water in a pot set over medium-high heat. Bring it to a boil and add the dried apricots. Turn the heat to medium-low and let simmer for about 3 minutes.

Remove from the heat and allow to cool before chilling in the fridge (apricots keep in the liquid for up to a week). When ready to use, remove apricots from liquid and chop into small pieces.

Whisk the cream with the remaining ½ cup sugar until it forms stiff peaks. Fold in half of the yogurt with a spatula, and then fold in the other half.

Heat the oven to 300 degrees. Roast the pistachios for 10 minutes, until toasted and fragrant. Roughly chop.

Spoon the apricots into six serving bowls or martini glasses, dividing evenly. Spoon the mousse over the apricots and smooth the top. Sprinkle each with chopped pistachios if serving within 2 hours, and place in the fridge until ready to serve.

Coconut dal

 

Ingredients

• 3 cup red lentils (masoor dal)
• 1 medium yellow or red onion, roughly chopped
• 1 cup tomatoes, canned or fresh, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon sea salt
• 2 tablespoon vegetable oil
• 2 teaspoon cumin seeds
• 1 teaspoon black or yellow mustard seeds
• 1/2 medium red or yellow onion, finely chopped
• 15 fresh or frozen curry leaves (optional but worth seeking out, up to 20 to taste)
• 1 14-oz can coconut milk

• Step 1

  In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.

• Step 2

  In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.

• Step 3

  Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.

Spago salad

 

Ingredients

Mustard Vinaigrette:
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Freshly ground white pepper
1/2 teaspoon kosher salt

Salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke hearts (see cooking tip)
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces

Rainbow Peanut Noodles

 

the ingredients

• 8 oz whole wheat thin spaghetti (use 16oz for a more pasta-y ratio to veggies)
  
• 1 cup shredded purple cabbage
• 1 cup carrot ribbons
• 1 cup baby spinach
• 1.5 cups red bell pepper sliced thin
• 1 cup frozen shelled edamame
• 1/2 cup chopped cilantro
• sesame seeds garnish

Peanut Sauce

• 1/2 cup peanut butter
• 2 T sriracha
• 1/4 c soy sauce
• 3 T. rice vinegar
• 1/4 cup water
• 1 T honey
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder 

Spaghetti Squash

 

• 3 Tbsp margarine or butter shopping list
• 2 Tbsp flour
• 2 C milk
• 1/2 yellow onion (Med sized), Chopped
• 1/2-1 Tbsp fresh sage, Minced
• 1/4 C asiago cheese, Finely shredded
• garlic salt
• pepper
• 1 big spaghetti squash

Roast and scrape out the squash

Melt butter in a saucepan with the onions. When onions are tender add flour, milk and sage, season to taste with garlic salt and pepper. Stir occasionally

Mix it all up, put it in a pan, and bake it with some cheese on top. 

 Monch

Pear Bread

 

• 1 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/3 c applesauce
• 2 eggs
• 1/3 c white sugar
• 1/3 c brown sugar
• 1 c peeled, shredded pears
• 1 tsp vanilla
•  1/2 c nuts
  

No nuts

1336 calories total, 25 oz

53 cals / oz baked 

Nuts

1600 calories total, 27 oz

60 cals / oz baked 

bee Sting

 

For the Shortbread:

• 12 tbsp unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 8.5 oz flour, by weight (1.75 cups, measured)

For the almond topping:

• 6 tbsp butter
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1.25 cups sliced almonds

Instructions 

• Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F.
• Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
•   bake for 20 minutes. Let it cool in the pan,
   
  Pour the almond topping on top of the shortbread 
  

Sangria

 

• Sangria Syrup

  • 3 cups orange juice
  • 3/4 cups lemon juice
  • 3½ ounces sugar (1/2 cup)
  • 1 bay leaf
  • 5 juniper berries
  • 10 black peppercorns
  • 2 cloves
  • 1 bunch fresh mint, destemmed
  • Zest of 1 orange
  • Zest of 1 lemon

• Sangria base

  • 4 ounces sangria syrup (recipe above)
  • 1/2 ounce sherry brandy
  • 1/2 ounce dry gin
  • 1 ounce orange liqueur

• For serving

  • 4 wheels lemon, for garnish
  • 4 sprigs mint, for garnish
  • 4 strips orange peel, for garnish
  • Berries (raspberry, blackberry, etc.), for garnish
  • 1 bottle cava

Eggplant Parmesan

 Step 1: Peel Eggplant. Eggplant skin ruins the recipe. For a full pan
you will need 1-2 eggplants.

Step 2: Slice eggplant thin with mandolin. WATCH YOUR FINGERS. About
1/8" thick is good.

Step 3: Dip eggplant slices in flour, then egg wash, then Italian bread
crumbs.

Step 4: Crisp eggplant. This can be done in a skillet with olive oil or
in the oven. I use the oven normally because it does not make much
difference. If you use the pan you end up eating the tasty eggplant
chips and end up having to make more. They should be very crispy when
done but not burnt. Think toasted ravioli.

Step 5: Grease a baking pan

Step 6: From the bottom of the pan layer Sauce, Eggplant, Shredded parm,
Mozzarella. I usually do 3 layers.

Step 7: Bake covered in the oven for 30 minutes. Remove cover and cook
until golden brown.

Step 8: LET COOL FOR 10 MINUTES!! Otherwise you have a mess when you cut
it. 7 minutes is NOT OK!!

Step 9: Enjoy

Whole Wheat Waffles

• 2 large eggs
• 1¾ cups water
• 2 TB honey
• 4 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 cups whole wheat flour

Whisk together everything but the flour until it's frothy. Add in the flour.

Makes almost 5 waffles on my iron, about 200 cals each

Creamy Shallot Dressing

1/2 finely chopped small shallot
3/4 cup light sour cream
1/2 cup buttermilk
 1 Tbsp. white wine vinegar
 salt, pepper, and more vinegar to taste

great w/ blue cheese if you like

Beer Queso

• 1 cup Beer
• 1 lb (16 oz)  american cheese
• 1 can (10 oz each) Ro*Tel

Cajun Spice Mix

   2 teaspoons salt
  2 teaspoons garlic powder
  2 1/2 teaspoons paprika
  1 teaspoon ground black pepper
  1 teaspoon onion powder
  1 teaspoon cayenne pepper
  1 1/4 teaspoons dried oregano
  1 1/4 teaspoons dried thyme
  1/2 teaspoon red pepper flakes (optional)

Cajun Pasta

• 8 oz Rotini, cooked
• Veggies of your choice (I do onions, mushrooms, spinach)
• 1 T of Cajun seasoning
• 2 diced tomatoes
• 1 T butter
• 1T flour
• 2 cups low fat milk
• ½ cup shredded Parmesan cheese

• Cook the rotini and set aside
• Saute your veggies until they  are done. I do onions, then add mushrooms, and finally spinach until it's wilted. Set all the veggies aside.
• Melt butter (or olive oil) and add flour. Cook until the flour is cooled. Slowly add milk and continue until slightly thickened. Add cajun seasoning. Adjust seasoning to taste
• Add in veggies and cook 2-3 minutes. Add pasta, mix it up, and you're done.

Black Bean Burgers

• 1 15 ounce can black beans, rinsed and drained
• 1 egg
• ½ cup chopped sweet yellow onion
• ½ cup chopped yellow bell pepper (or not)
• 1 cup Italian seasoned bread crumbs
• 1 Tablespoon Italian seasoning
• 1 clove garlic, minced
• ¼ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 1 Teaspoon Sriracha
• 1 Tablespoon vegetable oil
• 6 hamburger buns
• Additional burger toppings like sliced tomatoes, onions, lettuce, etc. as desired.

Instructions

1. Place rinsed beans in a large bowl and mash well using a potato masher or a fork.
2. Add the egg, onion, bell pepper, bread crumbs, Italian seasoning, garlic, salt, pepper and Sriracha. Blend, using your hands, until well combined. Shape mixture into six patties.
3. Heat oil in a large skillet over medium heat. Add patties in a single layer and cook, flipping once, until each side is golden brown and cooked through. (8-10 minutes depending on the size of your patties).
4. Transfer to buns and top with additional toppings as desired. (We topped each burger with extra Sriracha, which was delicious!). Serve hot.

California quinoa salad

Copycat Whole Foods California quinoa salad recipe

Serves 6

Ingredients:

For the salad

• 2 cups cooked quinoa
• 2 large fresh mangoes, diced
• 1/2 medium red onion, diced
• 2 red bell peppers, diced
• 1 small handful cilantro, roughly chopped
• 1-1/2 cups shelled edamame
• 1/2 cup organic raisins
• 1/2 cup slivered almonds
• 1 cup shredded unsweetened coconut

For the dressing

• 2-3 limes, juiced
• 1/4 cup balsamic vinegar
• 1-2 teaspoons agave or honey (depending on desired taste)
• Salt and pepper to taste

Directions:

1. In a large bowl, add the cooked quinoa and all of the remaining ingredients for the salad, mixing well.
2. In a small bowl, add the fresh lime juice, balsamic, agave and season with salt and pepper and mix well.
3. Pour the dressing over the salad and toss very well. Serve immediately or keep chilled until ready to enjoy.

Zucchini Bisque

Ingredients

•          4 medium zucchini, shredded
•         1 medium onion, chopped
•         2 T butter
•     2.5 c vegetable broth
•          1/4 c half and half
•          3/4 teaspoon salt
•          1/2 teaspoon minced fresh basil
•          1/2 teaspoon pepper
• optional - pinch of nutmeg, pinch of cayenne pepper

       

Directions

    In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
  
Use an immersion blender or transfer to a food processor / blender; cover and process on low until smooth. Return to the pan. Stir in the half and half, salt, basil, pepper, nutmeg, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

Influenza Sorbet

Influenza Sorbet

2 cups orange juice (from 5 to 6 oranges)

1/3 cup lemon juice (from about 2 lemons)

1/3 cup honey

1/4 teaspoon powdered ginger

1/8 teaspoon cayenne

1/4 c bourbon

Mix it all together and put it in your ice cream maker. It has all kinds of things to make you feel better.

Braised brussels sprouts

1 ¼ lb. Brussels sprouts
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream or half and half
1 Tbs fresh lemon juice, or more to taste

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Bread and celery stuffing

1 pound of cubed white bread
3/4 cup butter
1 chopped onion
4 stalks celery
1 t sage
1 t thyme
1 t marjoram
1/2 salt plus more to tast
1 T fresh sage
1 c veg stock

Melt butter and saute celery and onion until soft. Add herbs. Then add bread and coat. Add stock until the bread is moist. The center may still be a bit crunchy but as it sits it will absorb. Refrigerate until ready to use.