Monthly Archives

November 2017

  • Twice-Roasted Sweet Potatoes with Hot Honey

    3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
    1 Fresno or other red chiles, thinly sliced
    ¼ cup honey
    4 Tbsps. unsalted butter
    Kosher salt
    2 Tbsps. apple cider vinegar

    Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, […]

  • The Multi-Purpose Shaved Vegetable Salad

    12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)

    1 cup mint leaves, torn if large
    2 lemons
    ¼ cup extra-virgin olive oil
    2 Tbsps. white wine vinegar
    Kosher salt, freshly ground pepper

    Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in […]

  • Pumpkin Apple Breakfast Bake

    1 cup pumpkin puree
    3 large eggs
    ⅔ cup full fat coconut milk
    1 large ripe banana (mashed)
    1 tsp. pumpkin pie spice
    1 tsp. cinnamon (divided)
    ¼ tsp. salt
    1 large apple, peeled and diced (I use pink lady)
    ¾ cup chopped pecans

    Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.

    In a large […]

  • Deep-Dish Apple Pie

    Dough
    3½ cups all-purpose flour
    2 Tbsps. granulated sugar
    1½ tsps. kosher salt
    1½ cups (3 sticks) chilled unsalted butter, cut into pieces
    2 Tbsps. apple cider vinegar

    Filling
    4 pounds apples, peeled, cored, thinly sliced
    ⅓ cup (packed) dark brown sugar
    ¼ cup granulated sugar
    2 Tbsps. fresh lemon juice
    2 tsps. ground cinnamon
    ½ tsp. kosher salt
    ¼ tsp. ground allspice
    ¼ tsp. ground cardamom
    All-purpose flour (for […]

  • Eggplant & Tomato Pie

    1 eggplant
    2 tomatoes, sliced
    1 onion, diced
    2 cloves garlic
    1/4 – 1/3 cup breadcrumbs
    1 egg
    1 Tbsp. butter, melted
    1 Tbsp. pesto
    Cheddar cheese, shredded, to taste
    Fresh parsley

    Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. […]