RUSTIC

FOOD

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 RUSTIC
FOOD
my heart’s table

DANIELLE KARTES
Photography by Jeff Hobson & Michael Kartes

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 Copyright © 2019 by Danielle Kartes
Cover and internal design © 2019 by Sourcebooks
Cover design by Brittany Vibbert/Sourcebooks
Cover and internal images by Jeff Hobson and Michael Kartes

Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc.

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical
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This publication is designed to provide accurate and authoritative information in regard to the subject matter
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the American Bar Association and a Committee of Publishers and Associations

Published by Sourcebooks
P.O. Box 4410, Naperville, Illinois 60567-4410
(630) 961-3900
sourcebooks.com

Originally published as Rustic Joyful Food: My Heart’s Table in 2014 by Lavender Press.

Library of Congress Cataloging-in-Publication Data is on file with the publisher.

Printed and bound in China.

OGP 10 9 8 7 6 5 4 3 2 1

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 This book is dedicated to

Michael
Thank you for loving me and giving me all that I needed to complete
this. Thank you for creating a life together by my side. You are the
most tender and patient father, and calm and loving husband. You are
my counterpart in the greatest way. The idea that God created a perfect
match for me long before we met who possessed everything I lacked and
that He brought us together to enjoy life and dream big is amazing in
the greatest sense. You amaze me. I love you; you are my heart.

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 Dianna, My Mom
Be encouraged no matter what you are facing. When my mother was diagnosed with
late-stage breast cancer, I was defeated, and it wasn’t even happening to me. She shared
that God told her to eat what’s on her plate. This meant no hiding, no running, and no
half-hearted excuses for not doing the recommended treatments.
What a wake-up call. This was it. She was digging in and doing this. She still is; her
attitude of gratitude for her life has helped her in beating this disease. Not for one day
has she been her diagnosis, and her journey has been hard, to say the least. She has had
stays in intensive care, infections, hospitalizations for weeks on end, and death knocking
at her door, but she has refused the call.
She taught me how to make stone soup when I was a little girl, and she’s taught me
how to make stone soup in real life. Dianna Hawkins is the comeback queen, and I have
learned that everyone loves a comeback story.
What are you doing this very moment that is keeping you from your comeback? Do
you need to face your past, present, or future? I stopped living in my past when my
mom got sick, and I am experiencing life now. Her determination to be here for her
grandkids is reason enough for me to stop whining and start attacking my dreams not
in a way that consumes me but in a way that is just a way of life. I am who God has
called me to be: bold and helping others live their boldness as well.
The pie is big enough; there is room for your dreams. Go get them. Thank you, Mom.

Jenny
I have a gift. Her name is Jenny, and she just happens to be my sister. I remember when
she first had her babies, long before me, and she was so tender and kind and patient.
I always wanted to be a mom like her. She models the kind of mom I want to be for
Noah. I have never had a cheerleader like her, or anyone who will laugh as hard over
the breeze as Jenny. She is a dose of reality; she is a bunch of dahlias; she is Thai food
at 11:00 p.m. for a last-minute second dinner; and she is a cool drink when my heart is
parched. She is a gift. She is my best friend. Thank you for everything in this process;
you will always be my best.

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 Contents

Introduction 1

Pantry Staples 17

Appetizers 27
How to Assemble a Cheese Board 29
Bacon-Wrapped Dates 31
Balsamic Reduction, 31
Black Bean Hummus 32
Sun-Dried Tomato Hummus 34
White Bean Puree 35
Stuffed Roasted Apricots 39
Creamy Artichoke & Spinach Dip 41
Pico de Gallo 43
Spicy Baked Hominy 45
Brie Bruschetta with Seasonal Fruit 47
Rosemary & Bacon Flatbread 48
Tomato Basil Bruschetta 51

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 Salads & Side Dishes 53
Asparagus & Cherry Tomato Panzanella 54
Balsamic Dressing, 54
Black Pepper Buttermilk Biscuits 55
Blood Orange, Fennel & Pistachio Salad 57
Brown Butter Carrots 59
Heirloom Tomatoes with Goat Cheese 61
Creamy Parmesan Soft Polenta 61
Deconstructed Shrimp Niçoise Platter 63
Put an Egg on It!, 64
6-Minute Egg, 64
Frisée Salad with Hazelnuts & Crispy Fried Egg 67
Herbed Couscous with Avocado & Slivered Almonds 68
Cilantro Cabbage Slaw 71
Lentils & Jicama 73
Orzo with Dill & Tomatoes 74
Parchment Paper Vegetables 75
Red Quinoa with Chèvre & Arugula 77
Roasted Delicata Squash with Garlic 80
Garlic & Cheddar Corn Bread 81
Whole-Grain Mustard/Shallot Vinaigrette Potatoes 83
Rosemary & Tomato White Beans 84
Roasted Yukon Golds with Asparagus & Rosemary 87
Strawberry & Goat Cheese Salad 89
Watermelon Salad with Feta & Cilantro 89

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 Soup’s On 91
Beef Barcelona Stew 95
Chicken Sausage Sweet Potato Stew 96
Beef Bourguignon 97
Butternut Squash Soup 98
Creamy Tomato Soup 101
French Onion Soup 102
Pico de Gallo Cioppino 105
Roasted Tomatillo Chile Verde 107
Sister’s Turkey Minestrone 109
White Bean, Sausage & Spinach Soup 111

The Main Dish 113

Angel Hair Pasta with Roasted Summer Veggies 117
Brown Sugar Ribs 119
Caramelized Leek & Bacon Tart 121
Turkey & Chickpea Greek-Style Pitas with Dill Yogurt Sauce 122
Dill Yogurt Sauce, 122
Cast-Iron Paprika Shrimp 125
Classic Chili with Tomatillos & Grass-Fed Beef 127
Fettucine in Caper & Parmesan Cream Sauce 128
Stuffed Cabbage Rolls 130
Fresh Pasta with White Wine & Butter Sauce 131
White Wine & Butter Sauce, 131
Ham & Brie Sandwich 132
Spicy Brown Mustard Mayo, 132
Lemon & Greek Basil Roasted Chicken 135
Farro with Roasted Tomato Vinaigrette & Poached Eggs 137
Roasted Tomato Vinaigrette, 137
Poached Egg, 137

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 Perfect Braised Chuck Roast 138
Spicy Kalamata Puttanesca 141
Wine-Drenched Beef Short Ribs 143
Quick Cashew Chicken 145
Baked Copper River Salmon with Spicy Pineapple Salsa 147
Spicy Sweet Pineapple Salsa, 147
Thai Rice Salad 148
Strozzapreti in Gorgonzola & Pancetta Cream Sauce 151
Creamy, Spicy Tomato Lasagna 152
Chicken Sausage & Tortellini Pasta Salad 153
Spanish-Style Braised Chicken 155
Hot Dogs 159
Cuban Dog, 159
Picnic Dog, 159
Southern Italian Dog, 159
Kraut Master, 159
Hot Seattle Dog or Drunk Dog, 159
The Chicago Dog, 159

To Drink 161
Blackberry Mint Water 163
Blood Orange Whiskey Cocktail 164
Chilly Hot Chocolate 167
Crème Fraîche Strawberry Bourbon Shake 169
Creamy Bourbon Float 171
Espresso Ice Cream Float 173
Fresh Minted Limeade 174
Cherry Ginger Beer Margarita (Ginger Beerita ) 177
Old-Fashioned Drinking Chocolate 179
White Sangria 180
Ginger Lemon Soda 181

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 Sweets 183
Butter Toffee 186
Almond Pavlova 187
Strawberry Syrup 187
Almond Butter Brownies 189
Banana Bread Made with Greek Yogurt & Pepitas 191
Apple Cranberry Crisp with Vanilla Pouring Cream 192
Vanilla Pouring Cream, 192
Perfect Apricot & Chocolate Chunk Oatmeal Cookies 193
Bread Pudding 195
Buttermilk Vanilla Pound Cake 197
Brown Sugar Cream, 197
Chocolate White Chocolate Chip Cookies 199
Infamous Chocolate Sandwich Cookie Buttercream 201
New-School Cinnamon Rolls 202
Coconut Custard Macaroons 205
Cream Cheese Pumpkin Pie Bars 206
Frangipane Jam Tart 209
Citrus Tart 210
Homemade Graham Crackers 211
Creamy Coconut Apple Strawberry Popsicles 213
Dark Chocolate Salted Almond Bark 215
Espresso Crusted Crème Brûlée 216
Cream Scones with Warm Honey & Fresh Strawberry Mash 219
Strawberry Mash, 219
Lemon Curd, 220
Strawberry Lemonade Cake 221
Plum Crumble 223
Peanut Butter Ice Box Pie 225
Pistachio Orange Shortbread Cookies 227
Buttermilk Blueberry Muffins with Lemon Shortbread
Crumbles & Buttermilk Glaze 229
Buttermilk Glaze, 229

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 Blueberry Pie 233
Butter Pie Dough, 233
Spiced Caramel Apple Pie 234
Strawberry Lime Pie 236
Rhubarb & Raspberry Crisp 237
Bread Pudding French Toast with Strawberry Syrup 239
Stone Fruit Chèvre Tarts 241
Tart Cherry Dark Chocolate Granola Bars 243
Sticky Marshmallow Toffee Cookies with
Black Hawaiian Sea Salt 245

Simple and From Scratch 247

Herbed Fresh Ricotta Cheese 248
Lemon Simple Syrup 249
Vanilla Bean Pouring Cream 249
Salted Toffee Sauce 251
Fresh Whipped Cream 251
Plum Preserves 253
Apple Cider Honey Mustard 254
Quick Balsamic & Tomato Jam 255
Quick Sauerkraut 256
Garlic Cheddar Butter 257
Sun-Dried Tomato Pesto 259
Buttermilk Ranch Dressing 260
Sun-Dried Tomato Aioli 261
Herbed Aioli 262
Strawberry Basil Vinaigrette 263
Signature Citrus Vinaigrette 264
Lime Cilantro Dressing 267
Meyer Lemon Caesar Dressing 269

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 Arugula Pesto 270
Chive Oil 270
Tangy BBQ Sauce 271

Closing Thoughts 273

Special Thanks 275

Index 277

About the Author 287

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 Introduction
To feed someone is to love them.

F
or as long as I can remember, I’ve wanted to feed people. My young life was in large
part shaped by people pouring love and life lessons into my heart while sharing a
meal. Every one of my silver-lined opportunities, every heartbreak, joy, and cause for
celebration, has been hashed out, mulled over, and laughed and cried about while sharing
food with people I cherish. This is the idea that propelled me to write this book.
As I write, I can’t help but be overwhelmed by gratitude. I am so very thankful for this
life and all God has done for me. I boast not about a perfect life but about an imperfectly
perfect life. I am thankful for every one of life’s trials, no matter how painful, because
together, they’ve made me who I am today. We all have a special, unique gift to share, and
I wish for you to be so bold as to live, doing what you’re meant to do.
I grew up modestly in the suburbs of Washington State. There were six of us kids, includ-
ing two cousins, growing up. I have wonderful memories of long summer nights camping
out with neighbor kids in the back of my dad’s Ford pickup, berry-picking, or standing
waist-high by my mother’s side as she mixed cookie dough in a large Pyrex bowl (which
she put in the kitchen sink so as to not splatter all about the kitchen).
Scratch-made wasn’t trendy when I was a child. It was our normal. I learned a resource-
ful nature in the kitchen from my mother. She gave me the bones to be an inventive cook.
The way we lived spoke to the tiny chef in me, and I ran with the instruction. When
I got older and moved out on my own, I loved calling my mom and asking what went in
meatloaf or fried chicken. My mom was my resource long before the internet took over
answering my everyday questions.
Flash forward to my midtwenties: I was a newlywed and still adored every bit of cooking,
but I hadn’t yet found my voice in the kitchen. I was an up-and-coming makeup artist and
traveled extensively from Seattle to LA. I decided I needed to be home more, and that’s when

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 I thought, Hey, let’s open a restaurant! I obviously didn’t know I
would be home far less, working in the fast-paced food industry.
I had grown up with a dream of owning a little coffee shop or
I knew nothing about brunch spot; my sister and I would come up with menus and names
styling food for all the time. That’s where the heart of my restaurant, Minoela,
photography purposes; came from: I wanted to own a place that cared for people and nour-
all I knew was how to ished their lives as well as their bellies. We had a shoestring budget:
make simple, beautiful, my $15,000 and another $5,000 that my husband, Michael, took
seasonal food that from his credit card.
tasted amazing with We worked tirelessly for four weeks, and then we opened.
little fuss. People said it was unheard of that we got our liquor license in
just four weeks and built a meager restaurant kitchen from pieces
on Craigslist.
I can remember every detail of the day when we opened the
doors to our quaint little organic bistro in the heart of Tacoma’s
growing theater district. A whoosh of people flooded in, and my
tiny kitchen was waiting for orders. A few mishaps and burned
crusts later, around midnight, we wrapped day one at Minoela:
organic, fresh, scratch-made everything, a New American style
of food.
The seasons that would follow, especially the summers, were
nothing short of magical. I was sure I had found my calling. We
were doing something no one in our area had done: serving farm-
ers’ market foods and daily specials of whatever I could dream up
in my head, all created and served with copious amounts of love.
Over the next three years, I would learn to be tested, learn
what it meant to work hard and run a restaurant, and learn my
limits. I grew in ways I never imagined, as a cook and as a person.
I learned such a great deal about food while employing some
wonderfully talented people. But one thing was missing from my
equation: my husband. He continued to work at his job, and we
were beginning to grow apart. The daily stresses of owning a beast
of a business took a toll on us. I learned that I no longer was who
I always thought I was. My heart needed a great deal of work.
God knew, too.
At the height of our success, patrons were rolling in, busi-
ness was booming, and our little bistro had a following of loyal

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 customers, but my marriage was falling apart. And in the middle of
it all, I found out I was pregnant. Shortly thereafter, I was placed
on bed rest, and my dreams for Minoela came to a close.
Michael took the best care of Minoela and me. He worked We may have lost our
at his job sixty hours a week, then served and took care of the earthly possessions,
bistro at night. With me needing him in a different way, God was but we gained family
softening our hearts toward one another, and I was learning to and love. I realized
love Michael the way I always should have. And he was feeling what matters and
the same way toward me. It’s the best thing when you have to let stopped striving solely
go and let God work out his plan for your life. for success.
In the end, Minoela was too much to keep up with, and four
days after our son, Noah, was born, we closed our doors. We held
an auction and sold it all, three years of work gone in an afternoon.
We cried. But we were together.
I didn’t have much time to wallow, because I had this precious
new life to tend to, this bright spot in a dark time. Over the fol-
lowing year, Michael and I would learn how to be parents and
how to love each other the way God intended. In the midst of
losing all our earthly comforts, including our house, we managed
to fall more deeply in love and stay with each other. We came back
together by the grace of God and began to have fun again, now
as a family. Noah brought out parts of us we never knew existed.
I am so grateful He trusted us with this tiny miracle.
After Minoela closed, I didn’t cook. I prepared food, but I didn’t
create. I closed up that side of myself and put my head down as
we cleaned up the failed-business mess. I decided the part of my
life that adored cooking must come to an end.
I sure do love it when we make plans and God has another.
When my precious boy was three months old, I went back to work,
doing weddings and makeup and traveling. I didn’t tell anyone
we had owned a bistro. I wanted to pretend it didn’t happen and
that those three years were a mistake.
Spring came the next year, and with the proverbial thaw came
a thaw in my heart. There was a creative side I learned to quiet
while I was learning how to live again as a wife and mother. I
loved cooking. I loved people. I loved my baby. And as he started
to eat real foods for the first time, I found myself dreaming up

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 4

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 tasty, nutritious things for Noah: roasted apples and plums whirred
together with sweet potato or zucchini. He was such a sweet baby
and happily tried my creations. I was so excited to feed him.
This new desire to cook permeated my home. I started dreaming There was a
again. I brought treats to work. People said, Wow! You should own creative side I had
a place! How little they knew. I started to tell a few coworkers learned to quiet
about my business, but not many. My husband missed the food we during the time
had made at Minoela, so I started cooking it again. It was a happy while I was learning
time; we had very little, but we were in love with each other and how to live again as
with our sweet boy. We really were moving on. a wife and mother
Still, there was a small idea in my mind I kept trying to push first.
away, an idea I tossed around many times during the heyday of
Minoela: a cookbook. I would scribble down titles and ingredients
on guest checks, and my mom would write out some of my specials
so as not to forget them. She was so great: Danielle! Tell me
EXACTLY what’s in this so we can remake it! I’d call out the list,
and a recipe for something magical was born.
I managed to keep most of those scribbles. I knew in my heart
it was time to start, but I knew nothing about writing a book!
I went to high school with one heck of a guy, Jeff Hobson. Jeff
had become a local celebrity of sorts in the photography world,
and I knew that if I was going to embark on this project in earnest,
he might just be the guy to help me set sail. I knew nothing about
styling food for photography; all I knew was how to make simple,
delicious food with little fuss. So I called Jeff.
We sat in a crowded Starbucks, my favorite cookbooks in tow,
and he held Noah while I pitched my idea. We had no money,
but I had heart. I’ve always had heart. Over the next two years,
Jeff taught me how to style food, a lot of which had to do with
just being myself and preparing dishes like we’d serve them. We
planned shoot after shoot, upwards of ten dishes in three to four
hours’ time. They were a whirlwind, but I came up with many
Minoela recipes and all my homemade favorites as well. God was
using this project to heal my heart.
We wrapped the book in the summer of 2013, and I was sure
it was ready. Two rejections later, I thought maybe I’d just let it
rest a bit.

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 My mom was diagnosed with late-stage breast cancer at the
same time. Everything we had dealt with in loss pales in com-
parison when someone you love so much falls ill. She has boldly
I’m not a traditional endured grueling treatment, and I am happy to say she is thriving.
stylist. I don’t use Her journey is an example of determination.
gimmicks or tape I have never been closer to my sister and mother than I am
or glue—it’s all just now. Sickness can bring out the ugly, but we don’t think of the
beautiful food, shot beauty it renders in our hearts. It’s shown us how to love and,
then devoured on-set more importantly, how to live.
or in my living room. Jeff, now one of our best friends, had also fallen ill, with leu-
kemia, but you can never understand the word fight until you’ve
walked along with Jeff and his family. He is facing daily treatments
head-on, and God is healing him.
This last year was scary, but we serve a mighty God. Another
silent year for the book came and went, but I didn’t mind. Our
family had banded together in support of healing. We never
stopped living; we lived even more fiercely!
I am learning how each day is a gift. Every day is an opportunity
to love without regret. If you had asked me five years ago what
Michael and I had planned for our lives, I might have rattled off
dreams and ideas of grandeur that had little or no meaning. Today
if you asked me where I hope to be in five years, I am confident
I would say: happy.
I don’t think I ever thought of myself pursuing a career in
food styling, recipe writing, or food photography, but it sure is a
blast. It happened so gradually over the past few years rebuilding,
relearning, and just allowing life to happen, really.
Food-styling opportunities presented themselves, and before
I knew it, I got a feature on the cover of a local magazine! I
began writing and developing for several publications, and at
the same time, Michael took his years of interest in and love for
photography and went for it, launching a business as a professional
photographer.
The book hadn’t done much except run across my mind here
and there when coworkers would ask. I knew I was where I was
supposed to be. This entire process for me was very organic: I
never set out to make beautiful pictures, but I was able to fully

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 step into my purpose in life once I let go of all I thought I was
supposed to become.
Being a stylist is wonderful, frustrating, creative, and passionate
all at once. Michael and I are able to do projects together. Often, In the discomfort of
I’ll make dinner, set up the shot, and, a few clicks later, we’re failure, new life is
eating that prop for our meal! It’s hilarious and such a blessing. beginning. Don’t let
I’m not a traditional stylist. I don’t use gimmicks or tape or anything stop you from
glue; it’s all just beautiful food, shot then devoured on-set or in your dreams.
my living room. These years have taught me how to grow, how to
love, how to be graceful, how to be kind, and how to be humble.
When you lose your earthly possessions but gain family, love,
and perspective, you realize what matters, and you stop striving
solely for success. At this point in our lives, when successes come,
I am thrilled, but they don’t define me or who I am. Success is
great, but it doesn’t give the kind of joy I get from loving people,
or the kind of joy I get from holding my son’s hand or dating my
husband. We’ve learned how to enjoy each other, how to love each
other with everything we have, and how to love the Lord together.
You see, life is filled with trials, and if we can harness who
we are in the Lord, we really are unstoppable. Bad things might
happen, and we might feel like it’s too painful to endure, but in that
pain, new life is being wrought. In the discomfort of failure, new
life is beginning. Don’t let anything stop you from your dreams:
not loss, not failure, not sickness.
I invite you to make these recipes until the binding of the book
breaks. Know they are truly heirlooms: rustic, joyful food. Please
pull up and eat at my heart’s table.

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 8 IN TRO D U C T IO N

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 March 2019

I
t’s been six full years since I wrote the original introduction
to My Heart’s Table. Six whole years of healing and life
have taken place. At the time, I had no idea why it felt so
imperative in my heart to get this book out, but now I know:
writing this book opened a door to healing my heart in a way
I never could have imagined. Writing this book gave way to a
career I am so grateful for, in writing, food styling, and speaking.
Being able to share about my family’s struggles following the
loss of our home, our cars, and our livelihood has led me to
hugging and praying with complete strangers after they hear my
story. None of that would’ve happened had I not been vulnerable
and open with my pain, even in the midst of it. I can remember
speaking at churches and asking the ladies in the room or on
the church stage what they had planned for. What dreams were
broken? If their marriages were hurting. I’d hold my book up and
let everyone know that creating this book was a product of living
through brokenness and hurt. That it was a culmination of broken
dreams. That my broken years were planting seeds of hope in my
heart that would become unshakable oaks in my life. The years
we spent struggling grew and refined me, taught me that God
had a plan and a purpose and that he was surely with us, always.
I had no idea what those photo shoots in my living room and
the production of this book would give way to. We crowd funded
the project by preselling copies of a book that wasn’t even printed
yet, just to get it off the ground. It took selling a mere two hundred
copies via social media to pay the designer, the publishing fees,
and the editor. When I held it in my hands for the first time, I was

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 in awe of what had come out of our hearts and little apartment.
And the book, finally realized, wasn’t even the high point.
During this time, I learned that my husband, Mike, is one of the
Following the closure most incredible men I’ve ever had the privilege of knowing. Not
of our restaurant, because he’s perfect or because we are #blessed or because he’s the
Minoela, in 2011, our best or better than anyone else’s husband, but because he is perfect
life became so much for me. We are the truest friends. We share a life, wonderful and
simpler. messy at times, melded together by joy and pain and children and
memories. So many of our early marital struggles were driven by
selfishness and an inability to see the forest for the trees. Once we
stopped chasing and attempting to recapture the childish sparks
from our dating years, it allowed God to build a fire between us
that made our relationship deep and full and sacred. I’ll take a
fire over a spark any day of the week and twice on Sunday! The
process of building our boutique photography, food styling, and
writing business, Rustic Joyful Food, has given us something to
look forward to each day, something we can build together, using
both of our skill sets in an unselfish way.
Following the closure of our restaurant, Minoela, in 2011,
our life became so much simpler. Raising Noah was a breeze and
a joy compared to all we’d been through with the business. He
continues to be a joy, bringing out so much in us as parents that
needs refining and healing and extra self-attention. He makes us
laugh at ourselves and the world around us. He reminds us why
we love each other. Parenting has been the ultimate reminder of
just how much God cares for us and loves us.
In January 2017, Mike and I found out we were expecting
another baby! How’d this happen? Well, I knew how it happened—
ha!—but honestly, it was the furthest thing from my mind. My
career was ramping up. We had food styling and photography
workshops planned in France and New York City. So much work
to be done! Well, I figured, guess I’ll just have to do the work
pregnant. When we told Noah he was going to be a big brother, he
squealed in delight and said, “Mama, I prayed for this baby! Oh,
Mama, I prayed for a baby!” I had prayed for another baby, too,
but was taken by surprise nonetheless. It’s funny how God hears
our hearts and never forgets, even if we set the prayers down.

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 My pregnancy with Milo became very difficult early on. When
I met with my doctor, he was very matter-of-fact: “We will just
have to put you on a shelf. You are a porcelain doll for the next
seven months. No lifting, no bending, certainly no working. No
travel.” So, on a shelf I went.
I almost completely stopped working. Fewer and fewer food
shoots, less traveling and speaking. It felt a lot like when I was
on bed rest and Minoela started to fail. My bed rest meant fewer
opportunities. Mike continued to work his day job, and we were
doing fine financially, but I was so sad and was hoping so hard
for our sweet boy to arrive safely.
Milo was born via emergency surgery on July 15, 2017, eight
weeks early. During a long recovery for both of us, I had the
feeling it was time to finish my second book, Generations. In the
two years since launching my first book, I had begun to casually
write the follow-up. I wanted to further share my point of view,
stories from my childhood, and more about where I came from. I
said out loud in my dark hospital room, “Now, Lord?”
With what capacity? With what money? I have had this feeling
a few times in my life. The urgency was a calling I couldn’t ignore.
We brought Milo home four weeks after he was born, and I began
writing. I wrote and wrote. Tears streamed down my face as I
healed through the process of writing Generations. The sadness
I felt was palpable. I knew if I kept pushing, I’d come out of it. I
was mourning the way I thought my year should have gone. I was
mourning the way Milo had been born. My hormones wreaked
havoc on my mind, and slowly but surely, the further away I
lived from the experience, the less often it took my breath away.
It didn’t make my heart race as much.
God has this perfect plan. My creative outlet became my med-
icine. I’d give Milo his night feeding around 9:00 p.m. and hold
him while he slept for three hours, until his next feed. During
that time, I wrote. On my phone and on my laptop. Generations
was self-published and released to the world in November 2017.
People were shocked. How’d you write a book? How’d you
do this with everything you had going on? The fact is, we just
worked hard and tirelessly. Nothing ever came easy, but that

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 12 IN TRO D U C T IO N

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 didn’t mean it wasn’t the work we were called to. The greatest
lesson of my life’s most difficult experiences, I am convinced, is
that people, everybody, can do this, whatever it is. We were made
for hard things. In the two years since
This season, moving forward has given me a perspective I launching my first
didn’t know I required. I needed these years like water or air. I book, I had begun
needed to so fully lean into the Holy Spirit that there would be to casually write the
no separation from my need for the Lord in my life. Man, this follow-up. I wanted to
kind of letting go I can only compare to the rain. Rain cleanses. further share my point
Tears heal. There is treasure in the desolate winter, treasure that of view, stories from
can only be produced after a freeze, after what seems hopeless my childhood, and
and barren and lifeless. Then, all of a sudden, as if in an instant, more about where I
a bloom sprouts from the ground. It takes its time, but it’s always came from.
right on time. Even when you’re certain it isn’t, your treasure is
coming. We’ve stepped out more in faith than I ever have, now
with a new baby. We continue to grow our company and take on
new tasks and challenges. Mike now works with me full-time;
together, we are Rustic Joyful Food.
Self-publishing can be a roller-coaster ride of emotion, but one
moment stands out in my mind and defines this whole journey
for me. While promoting Generations in New York City, Mike
and I needed a good cup of coffee to get our minds right before
an appearance on a national television show. We stopped into a
shop about a block from our hotel. Just ahead of us in line was
a man who appeared to be homeless. He ordered a hot sandwich
and a drip coffee. The woman behind the counter told him his
total, somewhere around seven dollars. He held out a hand con-
taining a dollar bill and some change. He humbly said, “Ma’am,
all I have is $1.37 and I am hungry.”
The woman behind the counter didn’t miss a beat, boldly sing-
ing out, “I got you!” He stood there, stunned. She repeated herself,
whispering this time: “I got you.” Her coworker quickly picked
up on what was happening, and with his Brooklyn accent said,
“Nah nah, man, don’t worry about it. We got you today! Keep
it movin’, brother. I’ll meet you at the end of the bar with your
goods.” The man shuffled forward, and we were next.
I stepped out of line to hide my tears. All I could feel was the

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 gentle pressing of the Holy Spirit letting me know: I got you. Some
days you need to just bring what you have, even if it’s not enough.
Jesus has you. He’s got you in the palms of his hands. You may
very well be in the fight of your life, taking back your ground,
rediscovering who He made you, who He called you to be. Joy is
not without sorrow, but its presence is a gift in the midst of it all.
I am continuing to stretch and laugh and share. In the fall of
2018, we were presented with the opportunity to do something I
had longed to do, and together with our new publisher, we have
released this second edition of My Heart’s Table, a true and settled
look at what restaurant life, early marriage, and motherhood are
like. You are truly catching a glimpse into my world as a cook, a
mother, and a hopeful mess. It’s a collection of recipes and stories,
an honest look at food and life as I’ve lived it over the last ten
years. In addition to the re-release of this volume, we will also be
re-releasing Rustic Joyful Food: Generations and, in time, a third
book in the Rustic Joyful Food series. So here we are, reliving,
reshooting, and breathing new life into the book you hold in your
hands. These last five healing years are just a foreshadowing of
what is still certainly to come: a lot of grace and hard work and
memories. We will always laugh, we will always work hard, and
we won’t ever take for granted the fact that life is good right now,
not when you have the best of everything, possess that pretty
kitchen, or work at that perfect job. Life is, and has always been,
messy and truly good.

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 Pantry Staples
I’m hoping to simplify and demystify things
in your cooking world.

C
ooking may feel overwhelming for some: the list of ingredients, the recipes that
need to be perfect, the timing, etc., etc.…
I’m hoping to simplify and demystify things in your cooking world. I’m not
a chef, nor have I ever been formally trained. I’ve learned many beautiful things over the
years through self-study and working alongside the chefs I was lucky enough to employ.
And I’ve learned that if you stock your pantry regularly with certain key items, recipes will
never seem too far off from fully coming to life in your own kitchen.
I’m one of those folks who like variety and fresh local foods. My style of cooking just
happens to favor New American cuisine: a melding of typically French and Italian influence
but with a new-school twist, lots of fresh ingredients, and an American flare.

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 18 PA N T RY S TA P L E S

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 In My Pantry

In my pantry, I always have a few oils to get the job done:

Olive Grapeseed
Canola Coconut

Olive oil is wonderful when you want flavorful oil for pestos
or when you’re using lower cooking temperatures. It’s also
heart-healthy.
Canola oil I use strictly in baking or frying, and recently, I’ve
been using coconut oil in recipes where I need a higher temperature
for a sauté, or even in baking.
I use oils that are good for your heart. I tend to stay away from
vegetable oil, margarine, or shortening.
I usually season with olive oil, sea salt, and black pepper. But
about 50 percent of the time, I look to my seasonings for a boost
of flavor.
I prefer fresh herbs but always have a nice mix of dried herbs
on hand:

Garlic powder Black and pink Paprika

Onion powder peppercorns Chili powder
Dried basil Onion powder Cumin
Sea salt Turmeric
Black lava salt Cinnamon

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 Remember, these are only building blocks. I pick up new items all the time, but if you try to always
have the basics on hand, it’ll be very easy to achieve any recipe. Here are a few of my favorite basics:

Diced, stewed, and whole Dried whole-grain pastas Baking soda, flours, and
tomatoes Quinoa baking powders
Several varieties of beans, dry Vinegars: white, champagne, Chocolate chips
and canned balsamic, rice, and apple Honey
Curry pastes cider Jams
Unsalted beef and chicken A few types of nuts Marinara sauce
stocks Almond, hazelnut, and
Brown and jasmine rice peanut butters

My refrigerator always has a few items, too, and I largely leave the fresh part open for the imag-
ination! But here are a few items you’ll find without fail:

Garlic Dairy products (buttermilk, Fresh meats (I don’t like

Onions whole milk, and sour cream) to freeze meats too often
Carrots Butter (this needs recognition unless I have to, so I shop
Spinach all its own!) weekly and buy only what
Lettuces Eggs I need, such as chicken,
Celery General condiments: ground turkey, fish, and
Potatoes mustards, capers, and beef)
Fresh herbs (cilantro, flat-leaf sauces Cheeses (I like to have a
parsley, and rosemary) White wine (this might be the variety, such as blue,
Citrus (lemons, oranges, and single most popular item I cheddar, and parmesan,
limes, without fail!) use for cooking!) but the cheeses are
always rotating!)

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 PA N T RY S TA P L E S 23

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 My pantry is far from perfect, but it holds the
building blocks for great meals! When you’re in the
mood to create my tasty flatbread, for example,
you’ll need to purchase only three or so of the
seven ingredients called for, because you’re always
drawing from and replacing your pantry staples!

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 Appetizers
There’s nothing better than serving
something inspired and simple to the people
I care for.

E
very day, someone I loved would stop into Minoela, and that would be my cue!
There’s nothing better than serving something inspired and simple to the people
I care for. It could be anything: roasted potatoes, fresh small salads, or farmers’
market vegetables. There’s no better feeling than setting food before people who don’t even
know they need it and hearing them gush with excitement over how delicious it tastes!
Every appetizer in this section was served at Minoela.
Sometimes, I got to know people’s stories through these dishes. For instance, the tomato
bruschetta! There was one sweet couple in particular who came in after being married at
the courthouse down the street. The woman wore a sweet, simple lace dress and he was in
a suit. He was in the military, set to be deployed in the coming weeks, and they chose to
enjoy their first dinner as husband and wife at my bistro.
I brought them everything, even things they didn’t order. And when they began to eat the
bruschetta, they were overjoyed! When it was time to deliver the bill, I sent a little note that
said Here’s to your happily ever after! Dinner is on the house. The bride said that nothing
she’d ever eaten tasted so good. They left, thrilled, and headed down the street and into
forever. Watching them go, my heart was full.
Time passed, and that new bride would stop into Minoela every so often for a plate of
bruschetta, and I’d pour her a glass of viognier. She told me once that each time she ate
this food, she felt she was with her new husband and that he wasn’t very far away. To feed
someone’s life like that gave me all the hope I ever needed.

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 28 APPE TI Z E R S

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 How to Assemble a Cheese Board

I love to entertain, and I love cheese. My girlfriends and I love a good gossip session and large
hunks of cheese to go with it. OK, maybe not gossip, but just a good time to catch up.

OPTIONAL INGREDIENTS DIRECTIONS

Parmigiano Reggiano I think every great board needs at least 3 styles of cheese, plus a
Brie sweet, savory, and salty element to feel complete.
Camembert
Roquefort I like to include a hard cheese such as Parmigiano Reggiano, a
Gorgonzola medium or semisoft cheese like Brie or Camembert, a pungent
Chèvre cheese like Roquefort or Gorgonzola, and a soft cheese like
Triple-cream Brie chèvre or triple-cream Brie.
Honey
Jams, chutneys, or cutting For the sweet part, dollop a few tablespoons of honey right on
preserves the board (fig jam is also the TRUTH). Add crisp fresh fruit,
Any fresh, crisp fruits (apples, like tart Pink Lady apples or red pears, then maybe a dried fruit
pears, etc.) like Turkish or Californian apricots or dates.
Apricots
Dates Now you need a salty element, such as toasted nuts. Cashews
Cashews or pecan halves are lovely. And you can’t go wrong with olives.
Pecans Uncured olives are soft in flavor and pair great with everything
Olives we’ve chosen.
Chocolate
Crackers Be creative! The name of the game is to definitely inject your
Tomatoes personality onto your cheese boards every time! Brush up on
Charcuterie meats (prosciutto, where your cheeses come from to add a layer of conversation to
salami, mortadella, etc.) your relaxing evening.
Smoked or cured sausages
Medium-rare thinly sliced steak
There are no right ingredients;
be creative!

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 B ac o n - Wrappe d D ate s

30

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 PREP TIME: 10 minutes COOK TIME: 15 minutes SERVES: 4

Bacon-Wrapped Dates

You’re going to be a superhero at every party you take these to. In fact, some people might even
ask to see your cape! I love these as the star of a simple mesclun salad dressed with Signature
Citrus Vinaigrette (see recipe page 264) and Balsamic Reduction.

INGREDIENTS DIRECTIONS
10 slices thick center-cut bacon Preheat the oven to 425° (use convection setting, if available).
20 pitted, dried dates Slice the bacon in half, and set aside. Stuff each date with 1
20 1-inch cubes or chunks Irish piece of cheese and 1 pecan half. Wrap each stuffed date with
cheddar cheese half a slice of bacon, making sure to cover the cheese end of the
20 pecan halves hole. Use a toothpick to secure the bacon. Place a wire cookie
½ cup Balsamic Reduction (see rack on top of a cookie sheet. (This allows the fat to drip away
recipe below) from the snack and provides a crispier treat.) Bake for 15
20 toothpicks minutes, flipping once. After removing from the oven, drizzle
with Balsamic Reduction and serve immediately.

Balsamic Reduction
2 cups balsamic vinegar (yields 1 cup)

DIRECTIONS
This is such a great recipe. Only one ingredient! Place
the vinegar in a medium saucepan. Open your windows
and try not to breathe in the pungent fumes while it
reduces. Simmer over medium to medium-high heat
for about 15 minutes, until reduced by half. Cool
completely on the counter and store in the fridge for up
to eight weeks in an airtight container. Bring to room
temperature before use. This is a wonderful addition to
every salad that needs a sweet, tangy bite!

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 PREP TIME: 5 minutes SERVES: 4

Black Bean Hummus

INGREDIENTS DIRECTIONS
1 (15-ounce) can black beans, In the bowl of a food processor, combine all the ingredients.
drained but not rinsed Pulse until a smooth and creamy dip comes together. Taste for
¼ to ½ cup olive oil spice, adding where necessary. Serve with fresh veggies and
2 tablespoons tahini toasted pita chips. Top with crumbled feta.
Juice of 1 lemon
1 large clove fresh garlic
1 teaspoon freshly cracked
black pepper
1 teaspoon garlic powder
1 teaspoon lemon zest
1 teaspoon Sambal chili paste
½ teaspoon red pepper flakes
½ teaspoon sea salt
½ cup crumbled feta

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 APP ET IZER S 33

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 PREP TIME: 5 minutes SERVES: 4

Sun-Dried Tomato Hummus

INGREDIENTS DIRECTIONS
2 (15-ounce) cans garbanzo In the bowl of a food processor, combine garbanzo beans or
beans or chickpeas, drained chickpeas and all the ingredients except the oil. Pulse until
¾ cup sun-dried tomatoes combined; slowly add oil through the pour spout on top of the
packed in olive oil lid. (The slow incorporation of the oil makes for a creamy dip.)
Juice and zest of 1 lemon Continue to mix in the food processor at least 3 to 5 minutes or
1 clove fresh garlic, smashed until desired consistency. The more you blend, the creamier this
2 tablespoons cold water dip will become. Hummus should be bright and full of flavor!
1 teaspoon freshly ground black Serve with soft pita or fresh veggies.
pepper
1 teaspoon onion powder
1 teaspoon Thai chili paste
1 teaspoon sea salt
½ teaspoon red pepper flakes
1 cup olive oil

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 PREP TIME: 5 minutes SERVES: 4

White Bean Puree

This is wonderful as a dip or as a base for fish or chicken!

INGREDIENTS DIRECTIONS
1 (15-ounce) can cannellini Simply add all the ingredients to the bowl of a food processor,
beans, drained and rinsed and mix until creamy and smooth. Add more lemon juice or oil
2 tablespoons olive oil for your desired flavor and consistency.
Squeeze of fresh lemon juice
1 clove fresh garlic
1 teaspoon freshly ground black
pepper
¼ teaspoon red chili flakes
¼ teaspoon salt

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 38 APPE TI Z E R S

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 PREP TIME: 10 minutes COOK TIME: 15 to 20 minutes SERVES: 4

Stuffed Roasted Apricots

When these little, beautiful gem apricots were in season, we would make hundreds of them at
Minoela. You just stuff, wrap, and roast them until they are jamlike in consistency. This show-
stopping appetizer can double as a meal with a crisp glass of white wine.

INGREDIENTS DIRECTIONS
6 small, ripe, firm apricots Preheat the oven to 425°. Slice the apricots in half, and discard
½ cup brown sugar the pits. Stuff each half with 1 teaspoon brown sugar, and cover
½ cup chèvre (goat cheese) the sugar with 1 teaspoon chèvre. Wrap each apricot in 1 slice
12 slices thick center-cut bacon of bacon, and roast on a lined baking sheet for 15 to 20 minutes
Honey to finish or until the bacon is crisp and browned and the apricots are
Balsamic Reduction (optional; cooked through. Drizzle with honey and/or Balsamic Reduction
see recipe page 31) if desired.

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 40 APPE TI Z E R S

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 PREP TIME: 5 minutes COOK TIME: 20 minutes SERVES: 4

Creamy Artichoke & Spinach Dip

INGREDIENTS DIRECTIONS
2 cups baby spinach Preheat the oven to 425°. Mix all the ingredients, and pour into
1 cup mayonnaise a small ovenproof dish that’s large enough to hold about 3 cups
1 cup shredded parmesan of dip. Bake for at least 20 minutes or until bubbly and golden
cheese on top and heated through. Serve with warm bread or veggies.
½ cup chopped artichoke hearts Even toasted corn chips are lovely!
2 cloves fresh garlic, chopped
½ teaspoon freshly ground
black pepper

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 P i c o d e Gal l o

42

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 PREP TIME: 10 minutes SERVES: 4

Pico de Gallo

I recently attended a great friend’s bridal shower. I brought this Pico de Gallo to get the party
going, and we couldn’t get enough! Some of us were even eating it with our forks; it’s that
good! Think outside the box when it comes to this recipe. Use it as a topping on fish, steak, or
chicken. Bake it on top of salmon. Serve it with chips and margaritas with friends!

INGREDIENTS DIRECTIONS
2 cups quartered cherry Combine all the ingredients except salt and pepper in a large
tomatoes mixing bowl. Mix, then taste for heat, and add salt and pepper.
1 (12-ounce) can diced
Mexican-style tomatoes in I like to let this hang out on the counter for at least 1 hour
juice before I refrigerate it. It gives time for all the lovely flavors
¼ to ½ cup chopped cilantro to marry. Prepare and use it right away if you need to, or you
½ medium red onion, finely can make it up to 1 day in advance. I don’t use it more than 2
diced days after it’s prepared, as the fresh tomatoes lose a bit of their
Juice and zest of 2 limes brightness and taste!
1 tablespoon white vinegar
1 clove fresh garlic, smashed
and diced with salt to form a
paste
1 jalapeño pepper, finely diced
(use the seeds for a fiery kick,
or omit the seeds for a milder
bite)
¼ teaspoon red pepper flakes
Salt and pepper to taste

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 PREP TIME: 5 minutes COOK TIME: 20 to 25 minutes SERVES: 4

Spicy Baked Hominy

I love Corn Nuts and was trying to make them one day, but all I got were these heavenly,
chewy, salty, spicy bits of corn goodness that I ate until they were gone! I imagine they’d be
amazing as a topping to salads and soups and even street tacos! Crack a beer, and enjoy this
guilt-free snack.

INGREDIENTS DIRECTIONS
1 (15-ounce) can hominy, Preheat the oven to 350°. Combine all the ingredients in a bowl.
drained and rinsed Mix together and pour onto a lined baking sheet; I like to use
2 tablespoons coconut or parchment, but foil works great, too. Bake for 20 to 25 minutes
vegetable oil until sizzling and lightly browned. Take care to turn them a few
1 teaspoon freshly ground black times during cooking.
pepper
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon salt

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 PREP TIME: 5 minutes COOK TIME: 8 to 10 minutes SERVES: 4

Brie Bruschetta with Seasonal Fruit

This lovely recipe changes up with seasonal fruit: strawberries, figs, and nectarines are lovely as
well. Warm, melted, caramelized Brie pairs beautifully with any stone fruit, pear, or crisp apple!

INGREDIENTS DIRECTIONS
8 1-inch slices crusty Italian Preheat the oven to 425° (use the convection setting if
bread available). Distribute the Italian bread slices on a cookie sheet,
8 ¼-inch slices Brie and place one slice of Brie on each. Bake for 8 to 10 minutes,
2 ripe red, Bosc or Bartlett just enough time for the Brie to caramelize. Keep a watchful
pears eye to ensure the Brie is melting properly and forming a
½ cup toasted walnuts golden crust. Remove from the oven, place one slice of pear
(optional) on each piece, and sprinkle with toasted walnuts. Drizzle with
Balsamic Reduction (see recipe Balsamic Reduction.
page 31)

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 PREP TIME: 10 minutes COOK TIME: 15 minutes SERVES: 4

Rosemary & Bacon Flatbread

This is by far one of the tastiest flatbread recipes you’ll ever taste! It’s quick and unique. Bacon
makes everything better, but it really is lovely with the chewy flatbread. I like to use naan bread
straight on the oven racks.

INGREDIENTS DIRECTIONS
1 cup diced cooked bacon Preheat the oven to 400° on the convection setting, if available.
¾ cup shredded parmesan Combine the first six ingredients in a bowl, and spoon a few
cheese tablespoons of the mixture onto the flatbread. Bake for 15
½ cup diced fresh mozzarella minutes or until bubbling and brown; drizzle with a touch more
¼ cup Signature Citrus citrus vinaigrette if desired.
Vinaigrette (see recipe page
264)
1 teaspoon diced fresh rosemary
½ teaspoon freshly cracked
black pepper
2 to 3 flatbreads

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 APP ET IZER S 49

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 50 APPE TI Z E R S

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 PREP TIME: 5 minutes COOK TIME: 8 to 10 minutes SERVES: 4

Tomato Basil Bruschetta

INGREDIENTS DIRECTIONS
2 12-inch-long Italian-style Preheat the oven to 425°. Slice the bread and arrange on a
baguettes, sliced into about parchment-lined cookie sheet. Top each slice of bread with
24 ovals both cheeses. Set aside. In a large bowl, in this order, combine
1 cup shredded parmesan halved tomatoes, garlic, salt, pepper, and basil. Mix thoroughly.
cheese Be sure to coat each tomato with garlic and seasonings. Taste
2 cups diced fresh mozzarella for salt and pepper. Allow the tomato mixture to stand at room
3 cups grape or cherry temperature before adding the olive oil. Place the sheet with
tomatoes, halved the cheesy bread in the oven and bake for 1 minutes or until
3 teaspoons jarred minced the cheese is bubbling and brown at the edges. (Sometimes I
garlic (it offers less of a bite) will turn the oven to broil on high for 1 minute to get the nice
1 teaspoon sea salt brown crust on the cheese.) Remove from the oven once the
1 teaspoon black pepper desired crust is reached. Add olive oil to the tomato mixture,
12 large, sweet basil leaves, cut and mix thoroughly. Spoon the seasoned tomatoes over the
in a chiffonade (thin strips) cheesy bread. Drizzle plenty of balsamic vinegar over each
¾ cup good olive oil bruschetta slice.
½ cup aged balsamic vinegar

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 Salads & Side Dishes

Play with ingredients, create wonderful

flavors, and see what you come up with.

W
e are only as good as our support systems. Think of these recipes as the sup-
port you need to turn your meal into a complete thought!
There are exceptions to every rule, but we generally don’t want to eat
solely a plate of meat. A nice salad or side of roasted vegetables truly rounds out a meal.
Crisp, crunchy, cool, and creamy: I really love the ways we can describe a salad. A salad
doesn’t have to contain lettuce every time either: use a nice mix of lentils and fresh citrus
or creamy cheese and nuts. Any way I spin it, a salad is invited to almost every meal I make
in one way or another.
And what’s a great salad without a great dressing? I will never forget when I learned to
make dressings from scratch. It was like an entire world opened up to me! I had no idea it
was so simple and even healthy to prepare dressings at home. And, just as with the salad
itself, dressings have a lot of range in terms of the ingredients you can employ.
I love to think in terms of balance when I’m preparing any meal. Your taste buds tell you
whether a food is salty, sweet, sour, bitter, or any combination thereof. If you’re thinking in
terms of balance, you can achieve greatness every time. Does the dish hit all the notes, and
is there any room for improvement? Play with ingredients, create wonderful flavors, and see
what you come up with. Great vinaigrettes, for example, have each of these elements, and
the dressing you use to complement your fresh mix of ingredients makes all the difference.

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 PREP TIME: 10 minutes COOK TIME: 3 to 5 minutes SERVES: 4

Asparagus & Cherry Tomato Panzanella

I love bread salads, and this one is great.

I switch it up by roasting the tomatoes and onions in the fall, but I simply use fresh in the
summer when the harvest is going strong!

INGREDIENTS DIRECTIONS
1 pound asparagus, trimmed Cook the asparagus first: just a big pot of salted boiling water,
3 cups stale Italian bread, torn and in goes the asparagus for 3 to 5 minutes. Then plunge it
into bite-size pieces into ice water to stop the cooking and keep the parts green.
2 cups cherry tomatoes, halved Cut the spears into roughly the size of the bread, about 1 to 2
1 cup shaved parmesan cheese inches. In a large bowl, add all the ingredients. Mix it up; it’s
½ red onion, sliced paper-thin that easy.
into rounds
1 cup basil, torn
1 cup Balsamic Dressing (see Balsamic Dressing
recipe below) ½ cup balsamic vinegar
1 teaspoon salt ½ cup olive oil
1 teaspoon freshly ground black Juice of one lemon
pepper 1 clove fresh garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon salt

DIRECTIONS
Mix all the ingredients in a bowl.

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 PREP TIME: 15 minutes COOK TIME: 15 minutes YIELDS: 12 to 14 biscuits

Black Pepper Buttermilk Biscuits

INGREDIENTS DIRECTIONS
2 cups flour Preheat the oven to 400°. Mix the flour, pepper, and baking
2 teaspoons freshly cracked powder in a bowl. Cut the butter into the flour using a pastry
black pepper cutter or two butter knives until it’s the size of peas. Add the
1 tablespoon baking powder buttermilk, and mix until the dough begins to come together. If
½ cup plus 2 tablespoons (10 it is too dry, add a splash more buttermilk. Do not overmix, or
tablespoons total) cold salted the light texture of the biscuit will disappear. Turn the dough
butter out onto a floured workspace. Form the dough into a rectangle,
1 cup Bulgarian or full-fat handling it as little as possible. The dough should be about 1½
buttermilk inches thick. Slice the dough into squares, and place each square
on a baking sheet. Melt the remaining 2 tablespoons of butter in
a small saucepan, and brush the dough with the melted butter.
Bake for 12 to 15 minutes or until puffed and golden.

Variations include adding 2 tablespoons fresh chives or ½ cup

sharp gruyère cheese to the flour before adding the buttermilk.
Coarse rosemary salt is also a beautiful addition to the buttered
top before baking!

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 PREP TIME: 10 minutes SERVES: 4

Blood Orange, Fennel & Pistachio Salad

I love to eat this salad when it’s just beginning to turn into spring, just as the winter is going
dormant once again and life springs up! It makes me feel sunny, light, and carefree. If that’s at
all possible with a salad, it sure is with this one. Grapefruit and tangerines are a great addition
to this salad. Be creative!

INGREDIENTS DIRECTIONS
3 firm, ripe blood oranges Slice all the peel and pith off the oranges. (I like to do this very
1 young, small bulb fennel, delicately so as not to bruise the flesh or sacrifice too much of
fronds intact the juice.) Lay the slices over a medium platter. Shave the bulb
¼ cup crumbled feta of fennel, and sprinkle in a rustic fashion over the top of the
¼ cup cracked, pitted olives oranges. Sprinkle feta, olives, and pistachios over the salad,
¼ cup toasted pistachio nuts then drizzle with olive oil. Splash on a small amount of the
2 tablespoons olive oil champagne vinegar, and top with sea salt.
1 tablespoon champagne
vinegar
Sea salt flakes to taste

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 B row n B u tte r C ar ro ts

58

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 PREP TIME: 5 minutes COOK TIME: 10 minutes SERVES: 4

Brown Butter Carrots

I like to peel my carrots, but this is certainly optional! I think it looks beautiful, but either
way, these carrots are buttery and perfect every time. I love to use golden carrots or any young,
tender, fresh carrot.

INGREDIENTS DIRECTIONS
2 pounds fresh market carrots, Rinse and slice the tops off the carrots, leaving about ¼ inch
tops intact of green at the top of each. In a large sauté pan, melt the
4 tablespoons butter butter. Let it begin to foam and just turn caramel in color over
½ cup water medium-high heat. It’s very easy to burn butter when you’re
Sprig of fresh thyme attempting to brown it, so be very watchful. Set aside.
Salt and pepper to taste
Add the carrots to a separate sauté pan with the water, and
cook until crisp-tender. When the water has evaporated, drizzle
with the brown butter. Turn the carrots, and cook over medium
heat for around 10 minutes, until carrots are tender and have
picked up some beautiful color. Add the thyme once the carrots
are finished, and toss to coat. Try a bit of coarse sea salt and
freshly cracked black pepper at the end.

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 C re amy Par m e s an S o f t Po l e n ta

60

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 PREP TIME: 5 minutes SERVES: 4

Heirloom Tomatoes with Goat Cheese

INGREDIENTS DIRECTIONS
3 large heirloom tomatoes, any Slice the tomatoes about ½-inch thick, and arrange on a serving
variety platter. Whip the chèvre, sour cream, and pepper until smooth
6 ounces chèvre and creamy. It will take about 3 minutes. Place a tablespoon of
1 tablespoon sour cream cheese mix on each tomato slice. Drizzle with herbed oil, and
1 teaspoon freshly ground black sprinkle with toasted hazelnuts. Use a fine pinch of sea salt on
pepper each tomato.
½ cup fresh herbed oil
½ cup toasted hazelnuts
(optional)
Sea salt

PREP TIME: 5 minutes COOK TIME: 30 to 40 minutes (if using instant

polenta, cook time is roughly 10 to 15 minutes) SERVES: 4 to 6

Creamy Parmesan Soft Polenta

INGREDIENTS DIRECTIONS
5 cups unsalted chicken stock In a large saucepan, bring chicken stock and olive oil to a
2 tablespoons olive oil simmer. Slowly whisk in the cornmeal and cook over low heat,
1 cup medium grind cornmeal stirring constantly until mixture begins to thicken (it will take
Splash of milk (optional) about 30 to 40 minutes to completely cook). If the mixture is
1 cup grated parmesan cheese too thick, add a splash of stock or milk. Remove from the heat,
1 cup heavy cream and add the parmesan cheese, cream, butter, pepper, and salt to
3 tablespoons cold butter taste. Mix well, and serve immediately!
Freshly cracked black pepper
and sea salt to taste

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 D e c o n s tr u c te d S h r i m p Ni ç o i s e P l atte r

62

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 PREP TIME: 10 minutes COOK TIME: 20 to 25 minutes SERVES: 4

Deconstructed Shrimp Niçoise Platter

Isn’t the best part of any salad the toppings? I like crunchy lettuce as much as the next guy,
but sometimes I’m in it strictly for the toppings. This is an easy, lovely platter that serves four
people happily for a light lunch or as an appetizer before a meal. It’s beautiful and social, not
to mention impressive! This recipe has several separate cooking instructions for each part of
the dish; once everything is cooked, you can assemble!

INGREDIENTS DIRECTIONS
12 slices thick-cut applewood- Cook the bacon in a large flat skillet or frying pan at no more than
smoked bacon medium heat. This will render the fat nicely to cook the potatoes.
4 Yukon Gold potatoes Reserve the drippings in the pan. In a large pot of cool water, bring
1 pound asparagus the potatoes to a boil for 10 minutes, until they’re al dente. With
1 cup cherry tomatoes about 4 minutes to go, drop in the asparagus. (You want it barely
1 pound large shrimp cooked with a nice bite; 4 minutes does the trick.) Drain and set
1 cup Castelvetrano olives (or the potatoes and asparagus aside. (If you wish, you can pop the
any olive you prefer) asparagus in an ice bath to retain the color, but it’s optional.)
4 6-Minute Eggs, halved (see
recipe page 64) Slice the potatoes in ½-inch slices; form one single layer in the
½ cup Signature Citrus pan with the bacon drippings, and cook slowly over medium
Vinaigrette (see recipe page heat until the potatoes are soft and creamy, about 30 minutes.
264)
Place the tomatoes on a cookie sheet, and put under the broiler
on high, with the oven door cracked, for 5 to 6 minutes,
watching very carefully. (I love char on the tomatoes, and I let
some burst.)

You can steam your own shrimp or purchase them already

steamed from your fish counter! To assemble, simply cluster
the ingredients on a large platter, and drizzle Signature Citrus
Vinaigrette over the entire platter! Serve with warm bread and
lots of chilled white wine.

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 6-Minute Egg
For this 6-minute egg, you MUST start with room-temperature
eggs. I put on a pot of water to boil with ½ cup white vinegar,
and once it’s reached a boil, I add room- temperature eggs. I
set the timer for 6 minutes, spoon the eggs out, and transfer
them immediately to an ice bath to stop cooking. Once they’re
cool, I give one firm rap at the widest part of the egg, where
that little bubble hides, and gently slip the shells off! I can
remember my first time doing this: I was too eager, and my
poor little eggs looked terrible. Don’t be worried if your eggs
don’t slip out of their shells with ease on your first try. It’s a
tender little business inside there.

Put an Egg on It!

I feel like every good dish can be made extraordinary by
putting a sunny-side, poached, soft-boiled, or hard-cooked
egg right on top!

If I had to pick one favorite food, it’d be an egg. Nothing

better than the rich yolk atop whole-grain toast, noodles,
braises, or by itself. All hail the mighty egg! I especially love a
fried egg with a crispy edge and an oozy yolk on a salad.

The true mark of a great cook is how well he or she can cook
an egg. You’d be surprised how quickly the gems can become
rubbery and overcooked. Medium temperatures and lots of
salted butter make for a great egg every time. You can’t rush
perfection. My two favorite preparations of eggs are a simple
6-Minute Egg (see recipe above) and a sunny-side up fried egg.

Low and slow is the name of the game.

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 PREP TIME: 10 minutes SERVES: 2

Frisée Salad with Hazelnuts

& Crispy Fried Egg

One of my favorite salads is Frisée with Apple Cider Honey Mustard, toasted hazelnuts, and
fresh radishes. I put a lovely, crispy-edged sunny egg on top, and it’s perfect!

INGREDIENTS DIRECTIONS
1 head frisée lettuce Clean and chop the frisée lettuce, and arrange on two plates.
¼ cup toasted hazelnuts Evenly sprinkle the hazelnuts and radishes over the lettuce. In
5 to 6 radishes, sliced a medium nonstick skillet, melt the butter over medium-high
1 tablespoon butter heat, and let it get bubbly (careful not to burn). Crack the eggs,
2 eggs and fry them in the hot butter. After about 2 minutes, place
¼ cup Apple Cider Honey the lid over the pan, and let the tops of the eggs steam slightly
Mustard (see recipe page (this is how I get rid of the raw texture in a sunny-side up egg).
254) Continue to cook the eggs with the lid off for another 2 to 3
minutes, until the edges are golden and crisp. Place one egg on
each salad, and drizzle with honey mustard! This is such an easy
light lunch or appetizer salad before dinner.

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 PREP TIME: 5 minutes COOK TIME: 5 minutes SERVES: 4

Herbed Couscous with Avocado

& Slivered Almonds

INGREDIENTS DIRECTIONS
2 cups chicken stock Bring the stock and salt to a simmer. Add the couscous and stir.
1 teaspoon salt Remove from the heat, and let stand covered for 5 minutes.
1 cup dry, plain couscous Fluff with a fork, cover, and let stand another 5 minutes.
3 green onions, sliced
½ cup toasted, slivered almonds Turn out the couscous into a large mixing bowl, and add the
2 Roma tomatoes, diced green onions, almonds, tomatoes, parsley, and vinaigrette.
3 tablespoons chopped fresh Gently use two large serving spoons or forks to mix. In a
flat-leaf parsley separate small dish, pour the lemon juice over the sliced
½ cup Signature Citrus avocado to keep its green color, and mix into the couscous.
Vinaigrette (see recipe page This will keep for up to 1 day. If you’re making the couscous in
264) advance, just add the avocado right before you serve it!
1 avocado, sliced
1 tablespoon fresh lemon juice

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 PREP TIME: 10 minutes SERVES: 4 to 6

Cilantro Cabbage Slaw

INGREDIENTS DIRECTIONS
1 small head Napa cabbage Prepare the cabbage by slicing it in half lengthwise and rinsing
1 sweet carrot, shredded or thoroughly under cold water, taking care to remove any sand
grated (about 1 cup) or dirt from the leaves. Drain and slice very thick, long slices,
1 bunch of cilantro, diced almost shredding the cabbage. Place the sliced cabbage in a
(about ¾ cup loosely packed) large mixing bowl. Add the carrots, cilantro, and jalapeño.
1 jalapeño, diced (Remove the pepper’s ribs and seeds if you want less of a spicy
¼ cup lime juice kick.) Dress the salad with all remaining ingredients except the
2 tablespoons apple cider oil in a separate bowl. Mix using a light hand and tongs so you
vinegar don’t destroy the cabbage. Once the slaw is mixed, dress with
1 tablespoon honey canola oil. Mix lightly to combine again, using tongs. Taste for
1 teaspoon freshly ground black seasoning. Allow the mixture to stand for at least 30 minutes
pepper before serving. The acid from the lime juice will wilt the
1 teaspoon red chili flakes cabbage slightly and make it very tasty!
1 teaspoon salt
¾ cup canola oil

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 Le n ti l s & J i c am a

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 PREP TIME: 5 minutes SERVES: 4

Lentils & Jicama

INGREDIENTS DIRECTIONS
1 cup thinly sliced jicama In a mixing bowl, gently mix all the ingredients except the
1 cup spinach lentils and feta. Gently fold the lentils into the dressing, and
½ cup diced tomato top with crumbled feta! This is my favorite easy side dish for
¼ cup chopped chives any fish.
¼ cup thinly sliced red onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Thai chili paste
1 teaspoon crushed garlic
1 teaspoon freshly ground black
pepper
1 teaspoon salt
1 (15-ounce) can lentils, rinsed
¼ cup crumbled feta

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 PREP TIME: 10 to 12 minutes SERVES: 4

Orzo with Dill & Tomatoes

Simple tastes good.

Ha! I used to find myself poring over crazy combinations of food trying to be new and
different. Long gone are those days. Now I just focus on freshness and flavor. Life got so much
easier when I stopped trying to keep up and started living, particularly with what’s in our fridge
on any given day.

INGREDIENTS DIRECTIONS
1 (8-ounce) box orzo pasta, Add the cooked, drained orzo to a large mixing bowl, and add
cooked (about 3 cups) the dill, cheese, and tomatoes. (I never mind if the orzo is still
½ cup chopped fresh dill (do warm, but I do rinse it for a minute in cool water.) Gently whisk
not use dry) the olive oil, salt, pepper, lemon juice, and zest together in a
1½ cups shredded parmesan separate bowl. Pour evenly over the salad, and toss! It’s really
cheese that simple. Add grilled shrimp or fish, and you’ve got dinner
1 cup halved cherry tomatoes instead of a side!
½ cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black
pepper
Juice and zest from 1 lemon

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 PREP TIME: 10 to 15 minutes ROAST TIME: 15 to 20 minutes SERVES: 4

Parchment Paper Vegetables

There is nothing quite as simple or stunning to serve as a gorgeous pouch of oven-steamed

veggies dripping with olive oil, fresh herbs, and a drizzle of fresh lemon or balsamic vinegar.
It’s truly the perfect side to any dinner. You can add or take away any veggie combo; in fact,
asparagus and sweet pea pods are wonderful as well!

INGREDIENTS DIRECTIONS
4 young spring carrots Preheat the oven to 425°. Wash and prep the spring veggies.
4 golden or purple beets (I like to thinly slice the beets and cut the carrots lengthwise,
4 spring onions keeping everything about the same size or width.) To assemble
4 cloves garlic each pouch, place the veggies in the center of one piece of
4 12-inch by 12-inch sheets of parchment paper, drizzle with olive, sprinkle with salt and
parchment paper pepper, and add sprigs of fresh herbs. Fold the paper in half on
4 tablespoons olive oil itself, then start at the corner and fold over the edges to create a
Salt and pepper true pouch. Set on a cookie sheet, and repeat the process for the
Fresh dill or fresh lemon thyme next pouches. Place the baking sheet with the pouches into the
Lemon juice or balsamic vinegar oven for 15 to 20 minutes. They will be perfectly cooked and full
of flavor. When you serve, have guests tear open the pouch and
squeeze lemon or drizzle balsamic vinegar on the vegetables.

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 PREP TIME: 10 to 15 minutes SERVES: 4

Red Quinoa with Chèvre & Arugula

INGREDIENTS DIRECTIONS
3 cups red quinoa (cooked In a large mixing bowl, add all the ingredients in the order
according to package they’re listed. Gently mix the contents, and let stand 10 to 15
directions in stock, not water) minutes for all the flavors to marry. This tastes even better after
¾ cup crumbled chèvre or any it’s been in the fridge overnight!
sharp goat cheese
1 cup toasted walnuts
1 cup Signature Citrus
Vinaigrette (see recipe page
264)
1 cup halved cherry tomatoes
2 cups baby arugula
Salt and pepper to taste

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RJF-MyHeartsTable_INTs.indd 79 4/25/19 6:27 PM
 PREP TIME: 10 minutes BAKE TIME: 30 minutes SERVES: 4

Roasted Delicata Squash with Garlic

INGREDIENTS DIRECTIONS
2 delicata squash Preheat the oven to 350°. Slice the delicata squash in half, and
1 teaspoon salt scoop out the seeds. Slice the squash in ¾-inch slices crosswise
1 teaspoon freshly ground black to make them half-moon shaped. Place the slices in a large
pepper mixing bowl, and add salt, pepper, garlic, basil, and oil. Toss
10 cloves fresh garlic, peeled to coat everything evenly, then pour onto a cookie sheet and
2 to 3 tablespoons chopped bake for at least 30 minutes. You can eat the skin on a young
fresh basil delicata squash, and it tastes great!
2 to 3 tablespoons olive oil
Feta cheese, fresh basil, and This is such a simple dish and looks great for entertaining.
toasted walnuts as garnish Sprinkle with feta and toasted walnuts. The garlic gets crispy
(optional) and sweet and is a great little beer snack.

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 PREP TIME: 5 minutes BAKE TIME: 30 minutes YIELDS: one 9×13-inch
baking pan or 12 to 16 muffins

Garlic & Cheddar Corn Bread

Probably the most flavorful corn bread you may ever taste.
This recipe makes a surprisingly moist and beautiful batch of corn bread that’ll have you
making it for every gathering! If you find that the crunchy texture of medium stone-ground
cornmeal is too much, you can use a finer mill, or soak your cornmeal in the milk and vinegar
for up to 2 hours, then add another ¾ cup of milk.

INGREDIENTS DIRECTIONS
½ cup butter Preheat the oven to 350°, and liberally butter a 9×13-inch
½ cup olive oil baking pan or muffin cups. Melt the butter in a large mixing
1 cup sugar bowl, and add the ingredients in the order they are listed. Don’t
4 eggs overmix. Pour into the pan or muffin cups, and bake for 30
1 teaspoon salt minutes or until a toothpick comes out clean when inserted into
1 tablespoon champagne or the center of the corn bread.
white vinegar
2 cups whole milk
2 cups medium stone-ground
cornmeal
2 cups flour
4 teaspoons baking powder
2 cups shredded cheddar
cheese
2 cloves fresh garlic, crushed

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 W h o l e - G rai n Mu s tard / S h al l o t V i n ai g re tte Po tato e s

82

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 PREP TIME: 5 minutes COOK TIME: 40 to 60 minutes SERVES: 4

Whole-Grain Mustard/Shallot
Vinaigrette Potatoes

INGREDIENTS DIRECTIONS
6 to 7 medium Yukon Gold Start by boiling the potatoes. For perfect boiled potatoes, place
potatoes them in a pot and cover with room-temperature or cool water,
1 cup good olive oil not cold. Bring to a boil over high heat, then reduce heat to
¼ cup diced shallots medium and cover for 40 to 60 minutes. Drain, and allow
¼ cup fresh lemon juice enough time to cool so the skins peel right off. This yields a
¼ cup whole-grain mustard creamy potato EVERY time.
2 tablespoons brown mustard
1 teaspoon freshly cracked Next, mix all the ingredients for the vinaigrette, and drizzle
black pepper over the potatoes. Sprinkle the parsley over the top, and serve
1 teaspoon kosher salt at room temperature or after chilling. Any way you slice it, this
¼ teaspoon onion powder stuff is amazing!
½ cup chopped fresh parsley for
garnish

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 PREP TIME: 5 minutes COOK TIME: 60 minutes SERVES: 4

Rosemary & Tomato White Beans

Let’s be very real for a moment: I thought I invented cassoulet. Don’t laugh at me or judge me
too harshly. Mine is a variation from a traditional cassoulet and can be vegetarian if needed! I
prefer the richness chicken stock adds. These beautiful beans make a great side dish for fish or
any grilled meat.

INGREDIENTS DIRECTIONS
1 medium white onion, diced Cook the onions in the olive oil in a medium saucepan until
2 tablespoons olive oil the onions become soft, about 5 minutes. Add the garlic and
3 cloves fresh garlic, minced rosemary, and cook about 1 minute, until the mixture becomes
1 sprig fresh rosemary fragrant. Add the beans, wine, water or stock, tomatoes, and
2 (15-ounce) cans cannellini salt and pepper. Simmer the whole mixture over medium-low
beans, drained and rinsed heat until the beans are creamy and tender, about 1 hour. When
1 cup white wine it’s finished and thick (the beans will have kept their shape), add
½ cup water or chicken stock the butter and a squeeze of fresh lemon. Remove the sprig of
4 Roma tomatoes, diced rosemary.
1 teaspoon salt
1 teaspoon freshly ground black
pepper
2 tablespoons butter
Squeeze of fresh lemon juice

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 Ro as te d Yu ko n G o l d s w i th A s parag u s & Ro s e m ar y

86

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 PREP TIME: 10 minutes ROAST TIME: 30 to 40 minutes SERVES: 4

Roasted Yukon Golds with

Asparagus & Rosemary

Crispy, creamy potatoes are amazing with crispy, chewy roasted asparagus. This is the perfect
side dish or party snack for anyone who breathes! The potatoes get a crisp crust and stay tender
on the inside, and who can resist garlicky dipping sauce?

INGREDIENTS DIRECTIONS
4–5 medium Yukon Gold Preheat oven to 375°, scrub the potatoes, and pat dry. Slice
potatoes each potato into wedges by slicing in half lengthwise and
½ pound asparagus spears, then again into at least 6 to 8 sections per potato. Place in
trimmed a large mixing bowl. Add asparagus, oil, rosemary, salt, and
6 tablespoons olive oil pepper, and mix, making sure to coat every veggie with oil and
3 sprigs fresh rosemary seasonings. Pour onto a large cookie sheet, making sure to
1 teaspoon freshly ground black have only a single layer. Otherwise, you won’t get crisp veggies;
pepper you’ll get steamed, soggy veggies. Roast for 30 to 40 minutes,
1 teaspoon salt rotating the pan once about halfway through. When the
1 cup Herbed Aioli (see recipe potatoes are tender in the center with a golden color, they are
page 262) finished. I always let the potatoes cool for about 10 minutes on
the cookie sheet to regain a bit of their creamy texture. Serve
with chilled Herbed Aioli.

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 Wate r m e l on Sa la d wit h Fe ta & Cila n t ro

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 PREP TIME: 10 minutes SERVES: 4

Strawberry & Goat Cheese Salad

INGREDIENTS DIRECTIONS
2 cups sliced strawberries If you like, you will get 4 small salads, a perfect start to any
½ cup crumbled goat cheese meal. Feel free to assemble on four small plates or one larger
½ cup toasted pecan halves platter. Add ¼ of berries to each plate, sprinkle cheese and nuts
¼ cup Balsamic Reduction (see over, and drizzle with Balsamic Reduction!
recipe page 31)

PREP TIME: 10 minutes SERVES: 4

Watermelon Salad with Feta & Cilantro

This is so pretty served family-style.

INGREDIENTS DIRECTIONS
3 cups ripe seedless Add cubed watermelon to a large, shallow serving bowl or dish,
watermelon, cubed and sprinkle with feta and cilantro. Lightly pour dressing over
¼ cup crumbled feta the top, and finish with cracked black pepper. Do not toss or
½ cup chopped cilantro mix. Simply serve as a starter to your meal or as a light lunch.
½ cup prepared Lime Cilantro
Dressing (see recipe page
267)
¼ teaspoon freshly cracked
black pepper

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 Soup’s On
Sometimes in life, it’s important that we
move against the grain.

I
was once fired from the banking world. Too many missed facts and important duties
I just couldn’t seem to hack. I called up a dear friend who owned a little wine bar. “I
need a job. I’ve got nothing,” I told her. I was twenty-two with a house payment and
big responsibilities. She told me she could use my help serving.
The job was difficult for me, waiting tables, remembering customers’ orders, and trying
to do it with style and grace. About a year into working there, I had become quite the jack-
of-all-trades, helping in the kitchen and wheeling that mop bucket with flair. I was still so
awkward in life. I had no idea what I was doing or where I was going, but every time I got
the opportunity to cook, I’d come alive.
The act of cooking was exciting and fun, and all of a sudden, my problems seemed smaller
and my stress would lift. This would happen especially when making soup. For years before
I started cooking, I had a notebook detailing foods I’d love to serve at my own restaurant,
which was merely imaginary at the time. I spent so much time daydreaming about where
it would be located, the ambiance, the sophisticated yet playful wine list I’d curate.
Meanwhile, the owners of the wine bar were leaving for vacation, and they left the place
in the charge of some good friends. I had been begging to add soup to the menu for a few
months. We weren’t set up to serve soup, but pushing the envelope has always been my forte.
Since the wine bar’s cook often dreamt up wonderful specials the customers greatly enjoyed,
I figured I’d take the occasion of my employer’s absence to conjure up one of my own.
I’d made this butternut squash soup in my home kitchen several times. It was wonderful,
so unique and different. Whenever I’d ask if we could try to sell it, the answer was always
“maybe one day.” When they left on vacation, I asked the cook if we could try it, and she
said, “Why not!" I made my soup, eager for the customers to try it. We sold through the

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 entire pot, yielding a $90 profit. I could barely contain my excite-
ment when it came time to regale the owners with the tale of my
rock star butternut squash soup!
While the owners were happy the dish was a success with cus-
tomers, they weren’t exactly pleased with my breaking the rules.
The soup, while incredible, wasn’t cleared with the health depart-
ment. I grudgingly made my apology and understood that it may
not have been the wisest choice for the wine bar, but hey, I knew
I had to try.
Something clicked deep inside me. It would be several years
before I opened my own restaurant, but the fire was lit. Watching
the way people responded to my cooking was life-giving. I walked
out of the kitchen with this sense of joy and excitement. The
customers were so delighted. My soup, they said, tasted different
from anything they’d tried and was simply wonderful.
This response made an impact on me and taught me that some-
times in life, it’s important that we move against the grain. It can
be uncomfortable and poorly received, to be certain, but it has the
power and ability to change our course. I’ll be forever grateful for
the experiences I gained and the way I began to uncover what made
me tick. If not for this soup and bending the rules, who knows if I
would have been able to venture out into the food world. I had no
idea what was to come. God had planted this tiny seed. The oak
tree was beginning its story, and there would doubtless be storms
for it to weather. But oak trees bend and persevere, year after year.
I am grateful for this soup. It changed my life, and I hope the
ritual of making a pot of hot, comforting soup to share with your
loved ones changes yours.

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 B e e f B arc e l o n a S tew

94

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 PREP TIME: 10 minutes BRAISE TIME: 3 hours SERVES: 4 to 6

Beef Barcelona Stew

This is definitely beef stew with an attitude,

and it’s the ultimate comfort on a chilly day.

INGREDIENTS DIRECTIONS
1½ pounds stewing beef (any Preheat the oven to 350°. Place the meat in a large ziplock bag,
tough, marbled cut will do) and toss with the flour. Dust off the excess flour, and brown
1 cup all-purpose flour meat in the same ovenproof pot you plan to use for the stew.
2 teaspoons freshly ground I recommend an enamel-coated Dutch oven. Liberally salt and
black pepper pepper the meat as you go. Feel free to do this in batches, so
3 teaspoons kosher salt you get a crust on your meat rather than a gray steamed mess.
4 cups beef stock Once the meat is browned, combine everything else in that same
3 Yukon Gold potatoes, chopped pan, and bake for at least 3 hours. When the liquid hits the pot,
2 cups chopped collard greens use a wooden spoon to loosen the browned bits on the bottom
2 cups chopped Roma tomatoes of your pan. It’s just a lovely stew. We eat this over rice, by
2 carrots, sliced itself, or served with warm pita bread for dipping.
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1 small sweet potato, cubed
3 tablespoons butter
3 tablespoons double
concentrated tomato paste
3 cloves fresh garlic, crushed
2 tablespoons ground paprika
1 teaspoon dried Mexican
oregano
1 teaspoon ground cayenne
pepper
1 teaspoon ground smoked
paprika

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 PREP TIME: 10 minutes COOK TIME: 60 minutes SERVES: 4

Chicken Sausage Sweet Potato Stew

INGREDIENTS DIRECTIONS
1 pound mild chicken sausage, Brown the meat in the olive oil in a large soup pot over
out of the casing medium-high heat. Once the meat is cooked, add the sweet
2 tablespoons olive oil potatoes through to the red pepper flakes. Cook for about 3 or
2 white-fleshed sweet potatoes, 4 minutes. Add the garlic, then the tomatoes and stock. Bring to
diced a boil, then reduce heat to medium-low for 1 hour or until the
1 medium yellow onion, diced potatoes are fork-tender.
2 carrots, sliced
1 tablespoon kosher salt
½ teaspoon freshly ground
black pepper
¼ teaspoon crushed red pepper
flakes
2 cloves fresh garlic, crushed
1 (15-ounce) can diced
tomatoes
4 cups unsalted chicken stock

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 PREP TIME: 15 to 20 minutes COOK TIME: 3 hours SERVES: 4

Beef Bourguignon

INGREDIENTS DIRECTIONS
3 teaspoons kosher salt, divided Preheat the oven to 350°. Add 1 teaspoon salt, 1 teaspoon
2 teaspoons pepper, divided pepper, and the flour to a brown paper bag. Add the meat, and
1 cup all-purpose flour (for shake the bag to coat evenly. Dust the excess flour off the meat.
dredging) Melt the butter and olive oil in a large, enamel-coated Dutch
2 pounds beef, cubed (chuck is oven over medium-high heat. Add the dredged meat, and brown
best) on all sides, about 10 minutes. Do not overcrowd your pan, or
3 tablespoons butter you will have gray meat; you’re looking for golden brown, not
2 tablespoons olive oil cooked. (You could brown the meat in two batches.) Once the
4 to 6 red potatoes, skin meat is browned, remove it from the pan and set aside. Add
on, quartered or smaller, potatoes through onion to the pan. Cook for about 5 minutes
depending on size over medium heat, add the garlic, and cook for 1 additional
3 to 4 Roma tomatoes, cut into minute. Deglaze the pan with the entire bottle of wine. Add
quarters the meat back in, and make sure to loosen the brown bits off
2 leeks, cleaned and sliced into the bottom with a wooden spoon. Add beef stock, herbs, and
quarters remaining salt and pepper. Place the pot, covered, into the oven
2 cups bias-cut carrots for 3 hours. Garnish with fresh parsley, and serve with warm,
2 cups bias-cut parsnips crusty bread and butter.
1 medium yellow onion, halved
and sliced
4 cloves fresh garlic, chopped
1 (750-milliliter) bottle pinot
noir or French blend wine
(you want a light, juicy red)
2 cups unsalted beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
Diced fresh parsley to finish

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 PREP TIME: 60 minutes COOK TIME: 30 minutes SERVES: 4

Butternut Squash Soup

INGREDIENTS DIRECTIONS
2 medium butternut squash Preheat oven to 400°. Slice butternut squash lengthwise,
6 tablespoons olive oil, divided discarding the seeds and pulp. Rub the exposed flesh side with
Salt and pepper to taste 1 tablespoon of olive oil, and sprinkle with salt and pepper.
1 medium yellow onion, diced Place skin side up on a cookie sheet, cover the squash with
1 cup chopped carrots foil, and roast for 60 minutes or until flesh is tender and skin
1 cup white wine is easily removed with spoon. In a large, heavy-bottomed soup
6 cups chicken stock pot, sauté onion and carrots until tender in the remaining 5
1 cup heavy cream tablespoons of olive oil. Salt and pepper this step, too. Once
Parmesan cheese, sliced green the veggies are tender and have a bit of color, add the wine,
onions, and croutons, to top and simmer for 3 to 4 minutes. Using a wooden spoon, make
(optional) sure to get any browned bits off the bottom of the pan. Add
the roasted flesh of the butternut squash and chicken stock;
simmer for 30 minutes. Remove from heat. Using an immersion
stick blender, blend the hot soup until smooth (soup will
be slightly thickened). Add cream. Serve immediately with
sprinkles of parmesan cheese and green onions or homemade
buttery croutons. Dietary restrictions and food sensitivities
aside, none of those ever hurt anyone!

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 C re amy To m ato S o u p

100

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 PREP TIME: 10 minutes COOK TIME: 60 minutes SERVES: 4

Creamy Tomato Soup

Warm, comforting one - pot wonder!

My family enjoys this soup with a grilled-cheese sammie most of the chilly months firstly for its
taste, and secondly for its ease.

INGREDIENTS DIRECTIONS
1 large yellow onion, chopped In a large, heavy-bottomed soup or stockpot, add onion,
2 large carrots, chopped carrots, celery, garlic, and spices to the oil and butter. Sauté
1 rib celery, chopped over medium heat for about 5 or 6 minutes, until veggies begin
5 to 7 cloves of fresh garlic, to soften. Add stock and tomatoes, juice and all. Simmer all
chopped together for about 1 hour over medium heat. Once all the
3 teaspoons salt veggies are fall-apart tender, use an immersion blender to puree
1 teaspoon freshly ground black the entire pot of soup. It should blend up beautifully. Remove
pepper the soup from the heat, and add the heavy cream and fresh
¼ teaspoon red pepper flakes basil. Taste for salt and pepper!
(or more for extra heat)
¼ cup extra virgin olive oil
2 tablespoons butter
5 cups unsalted chicken stock
2 (15-ounce) cans whole peeled
plum tomatoes, in juice or
sauce
1 cup heavy cream
1 cup chopped fresh sweet basil

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 PREP TIME: 15 minutes COOK TIME: 60 minutes to 2 hours SERVES: 4

French Onion Soup

INGREDIENTS DIRECTIONS
1 medium baguette Toast one-inch-thick baguette slices in a 425° oven for 4
8 medium Spanish or yellow minutes. Set aside. Thinly slice the onions. In a large stockpot,
onions melt the butter and olive oil together. Add the onions, and
3 tablespoons butter caramelize over medium-high heat, about 15 minutes. When
5 tablespoons olive oil the onions have caramelized, add the garlic, and stir for one
3 cloves fresh garlic, crushed minute. Add the wine and port to deglaze the pan, and cook
2 cups white wine for 2 to 3 minutes to soften the flavor of the alcohol. Add salt
½ cup tawny port and pepper. Slowly add the beef stock. Reduce heat to medium-
2 tablespoons kosher salt low, add the thyme, and simmer for at least 1 hour (2 hours
2 teaspoons freshly ground is perfect!). Ladle the hot soup into 4 to 8 ovenproof vessels
black pepper (depending on size of the vessels). Top with baguette slices,
6 cups unsalted beef stock cover with 1 slice of Havarti and some parmesan, and melt
2 sprigs fresh thyme under the broiler setting of the oven, with the door cracked, for
8 pieces French or Italian bread 2 to 3 minutes. Be very careful, as the broiler setting can burn
8 slices Havarti cheese the cheese quickly! Watch this step closely. Enjoy with mixed
1½ cups grated parmesan greens on the side.
cheese

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 P i c o d e Gal l o C i o ppi n o

104

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 PREP TIME: 30 minutes COOK TIME: 15 to 20 minutes SERVES: 4

Pico de Gallo Cioppino

INGREDIENTS DIRECTIONS
2 pounds small littleneck Soak live clams in a sink of ice water with flour for 30 minutes
steamer clams, live before use. The little clams will take in the freshwater; spit
½ cup all-purpose flour out impurities such as sand, dirt, and grit; and ingest the flour.
2 pounds rockfish, snapper, or Rinse and drain clams, and set aside in a colander. Cube fish
other firm-fleshed white fish into 2-inch pieces, and set aside with clams and shrimp.
1 pound shrimp, tail on
1 small white onion, diced Sweat diced onions in the olive oil over medium-high heat until
3 tablespoons olive oil tender. Add the jalapeño, red pepper flakes, salt, and pepper.
1 medium jalapeño, diced Once the veggies are tender, about 6 minutes, add the garlic
(include ribs for extra heat) and sweat for another 30 to 45 seconds. Make sure you don’t
1 teaspoon red pepper flakes burn the garlic, or it will taste bitter. Add the fresh and canned
2 teaspoons salt (or more to tomatoes and their juice, wine, and stock, bringing to a rolling
taste) boil. Taste for salt and pepper.
1 teaspoon freshly ground black
pepper After mixture has boiled for 3 minutes, add the clams, fish, and
4 cloves fresh garlic, crushed shrimp. Reduce heat to low, and simmer for 4 to 6 minutes,
2 cups diced fresh tomatoes until the clams open, the shrimp are pink, and the fish is opaque
1 (15-ounce) can petite-diced and firm. (If any clams do not open, throw them out and don’t
tomatoes in juice eat them!) When the soup is cooked, add the cilantro and juice
1 cup white wine of 1 lime. Serve with crusty bread or tortilla chips for dipping!
2 cups unsalted chicken stock Add a few fresh lime slices to each bowl.
¾ cup chopped cilantro
2 to 3 limes

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 Ro as te d To m ati l l o C h i l e Ve rd e

106

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 PREP TIME: 20 minutes COOK TIME: 30 minutes SERVES: 4

Roasted Tomatillo Chile Verde

INGREDIENTS DIRECTIONS
10 tomatillos To roast tomatillos, peel the paper skins away from the flesh
2 jalapeños of the fruit, and rinse. Arrange fruit on a baking sheet with
1 onion, diced the jalapeños, and roast at 425° for 15 to 20 minutes. (You’re
1 green pepper, diced looking for the tomatillos to burst, with a nice amount of
3 cloves fresh garlic, chopped browning.) Once finished, remove the sheet from the oven, and
3 teaspoons kosher salt set aside to cool.
2 teaspoons dried Mexican
oregano In a stovetop soup pot, sweat the onion, pepper, garlic, and
2 teaspoons freshly ground spices in the olive oil over medium-high heat. Once the veggies
black pepper are tender (5 to 7 minutes), chop the cooled tomatillos and
1 teaspoon ground cumin jalapeños, and add to the pot. Cook over medium heat until
1 teaspoon red pepper flakes thickened slightly, about 10 minutes. Add stock and drained
3 cups unsalted or low-sodium beans. Simmer together, uncovered, for 20 to 30 minutes. Serve
chicken stock garnished with cilantro and accompanied by Garlic & Cheddar
2 (15-ounce) cans cannellini Corn Bread (see recipe page 81).
beans, drained and rinsed
½ cup chopped cilantro To make this dish even heartier, add shredded rotisserie chicken
or one you’ve roasted yourself at the same time as the beans!

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 108 SOUP ’ S O N

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 PREP TIME: 10 minutes COOK TIME: 60 minutes SERVES: 4

Sister’s Turkey Minestrone

INGREDIENTS DIRECTIONS
1 pound lean ground turkey In a large saucepan, brown the turkey in olive oil until
4 tablespoons olive oil completely cooked; set aside. Add all diced veggies into the
3 large carrots, diced same pot, and cook until just tender. Add fresh garlic; stir in for
3 ribs celery, diced about 1 minute. Add the seasonings, stock, water, beans, and
1 medium yellow onion, diced tomatoes. Simmer for 1 hour. In a separate pot, boil the noodles
1 medium zucchini, diced until just before al dente. Add the cooked pasta to the soup
2 cloves fresh garlic, crushed about 10 minutes before you’re ready to serve the dish.
1 tablespoon salt
2 teaspoons dried basil Top with grated Pecorino Romano or parmesan if you wish.
2 teaspoons freshly ground
black pepper
1 teaspoon granulated garlic
6 cups unsalted beef stock
2 cups water
1 (15-ounce) can cannellini
beans, drained
1 (15-ounce) can kidney beans,
drained
2 (15-ounce) cans diced
tomatoes
2 cups dry ditalini pasta
Pecorino Romano or parmesan
cheese to garnish (optional)

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 110 SOUP ’ S O N

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 PREP TIME: 10 minutes COOK TIME: 60 minutes SERVES: 4

White Bean, Sausage & Spinach Soup

I love soup, and this has to be one of the easiest yet most impressive soups I’ve made. When
you wait until the last moment to add the lemon juice and spinach, everything in the dish stays
vibrant and inviting.

INGREDIENTS DIRECTIONS
16 ounces fresh sweet or Brown sausage over medium to medium-high heat in a large
hot Italian sausage (your stock or soup pot. When sausage is cooked, remove from pot.
preference), removed from Add onion and olive oil; sweat until translucent. Add garlic,
casings carrots, celery, potatoes, salt, and pepper. After a few minutes,
1 yellow onion, diced add the chicken stock, meat, and drippings back to pot. Bring
2 tablespoons olive oil to a simmer for 30 minutes, until veggies are soft. Add white
4 cloves fresh garlic, chopped beans, and cook an additional 30 minutes. At the final moment
1 cup diced carrots before serving, add spinach and lemon juice. Serve with crusty
1 rib celery, diced bread and butter.
2 medium white potatoes, diced
½ tablespoon kosher salt
1 teaspoon freshly ground black
pepper
5 cups unsalted chicken stock
1 (15-ounce) can white beans,
drained and rinsed
4 to 5 cups baby spinach
2 tablespoons freshly squeezed
lemon juice

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 The Main Dish
Each night when I showed up to an empty
restaurant to start cooking, something came
alive in me.

T
he busiest nights at Minoela were a sight to behold. The turn-of-the-twentieth-century
building we resided in was lined with old, single-paned windows that would fog
over when we were packed. Wine bottle corks were often strewn about the bar top.
The wait staff wove in and out of the makeshift kitchen, bussing, scraping dishes for the
dishwasher, and even checking the ovens to see if their orders were up. We only had four-
teen tables, including the bar windows and communal table. There were fifteen items on the
menu at any given time and at least fifteen items that were not officially on the menu, just
an ever-shifting lineup of unique creations—whatever was fresh at the market or needed to
get used up from the fridge. People would make their way to the bar counter and get on the
list for a table. There was no real semblance of organization, but the whole place smelled
like heaven. We were pumping out magic in that kitchen, off of tiny induction burners.
I hired a chef who changed the way I did everything. He had this slow, methodical, sharp
mind and was blown away at the quality of ingredients we stocked. Nothing artificial. Fresh
herbs and bundles of farmers’ market vegetables. At that time in Tacoma, Washington, our
restaurant was a bit of a unicorn. No one else in town offered scratch-made anything or
served roasted packets of parchment veggies made in tabletop convection ovens. What we
lacked in organization we made up for in flavor and spirit.
Our unassuming, piecemeal kitchen wasn’t necessarily where one might expect to taste the
best food in town. But each night when I showed up to an empty restaurant to start cooking,
something came alive in me. Friends would come in, and I’d serve them course after course
that were simple and wild at the same time. One of my favorite things to do was roasting
beets, dousing them in olive oil and lemon zest, and serving them with crusty fresh bread to

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 sop up the drippings. People said that our pastas, toothsome and
full of flavor, reminded them of Italy. I had no idea how special it
was; it was just what felt right to us.
I never wore a chef’s coat, just a black, slub knit, V-neck T-shirt.
I didn’t want anyone to know I was the restaurant owner. I’d take
messages for people and let them know I’d pass along the info. I
didn’t care about the prestige of being in charge or anything that
went along with that. I just wanted to cook.
We’d serve big piles of greens with shaved parmesan and pota-
toes crisped to perfection, or Dungeness crab and lemon cream
pasta. There were always pestos, heavy with olive oil, sun-dried
tomatoes, and fresh ciabatta bread. It was peasant food at its finest.
We had no deep fryer, so we’d roast a big sheet of wedged potatoes
to be served with parmesan aioli, and since it took a solid forty-five
minutes to prepare a new sheet once the last round was depleted,
there existed the possibility that the potatoes might not make it
onto a guest’s order. So popular were the potatoes that guests
would ask about them, then take a short stroll before ordering,
just to get the timing right. We did everything unconventionally.
Minoela wasn’t located in the prettiest part of town, but it was
ours, and we cared about every detail. It didn’t matter how many
or how quickly order tickets stacked up. Each and every dish was
cared for. We’d watch closely for the brown bits to appear on
the bottoms of the stainless steel pans. Once the fond appeared,
then and only then could we grace the pan with cream and gently
cooked, fresh handmade fettuccine. I still feel this way today,
cooking for my family. At the restaurant, I learned how important
waiting can be, and how the details accumulate to make something
greater than themselves.
When you are cooking dinner from now on, take the browning
on all the meats, onions, and herbs just a touch further; it’s where
the magic happens. Add an extra splash of olive oil and a dusting of
flaky sea salt. Enjoy your food more. Don’t overindulge exactly…
just prepare what you are cooking with a bit more love.

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 TH E MAI N D IS H 115

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 116 THE M A IN D I S H

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 PREP TIME: 25 to 30 minutes COOK TIME: 15 minutes SERVES: 4

Angel Hair Pasta with Roasted

Summer Veggies

The trick to perfect roasted or baked veggies is to avoid overcrowding your pan and to choose
veggies that are around the same size and texture. I wouldn’t roast potatoes with a pepper, for
example, because the peppers might burn by the time the harder root veggies are finished.

INGREDIENTS DIRECTIONS
2 zucchini Preheat the oven to 400°. Slice the veggies roughly the same
1 red bell pepper size, about ⅛-inch thick. Reserve half the onion slices. Place the
1 yellow onion sliced veggies on a cookie sheet, and drizzle with 2 tablespoons
1 yellow squash olive oil, 1 teaspoon pepper, and 1 teaspoon salt. Roast for 25
½ cup olive oil, divided to 30 minutes until veggies are soft and caramelized. Set aside.
2 teaspoons freshly ground
black pepper, divided Sauté the reserved onion slices in the remaining oil in a large
2 teaspoons salt, divided, plus frying pan over medium heat until soft and translucent. Add
more for boiling water the anchovy fillets, and cook until anchovies are fragrant and
3 anchovy fillets completely dissolved into the onions. Turn heat up to medium-
1 (16-ounce) can diced high, and add the tomatoes and their juice. Sauté for at least
tomatoes in juice (not sauce) another 15 minutes until the liquid from the tomatoes has
3 cloves garlic reduced by half. Add the garlic, red chili flakes, and remaining
½ teaspoon red chili flakes salt and pepper and cook for 2 to 3 additional minutes.
½ pound angel hair pasta,
cooked not quite al dente Add the pasta (boiled to just before al dente) and reserved cup
1 cup pasta water, reserved of pasta water. Using tongs, gently lift and fold the pasta into
½ cup chopped fresh parsley the tomato mixture. Simmer for 2 to 3 minutes, and add roasted
veggies and fresh parsley. Transfer to a large serving bowl and
top with plenty of grated parmesan and extra virgin olive oil.
Garnish with parsley.

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 B row n S u gar R i b s

118

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 PREP TIME: 15 minutes COOK TIME: 3 hours SERVES: 2 to 4

Brown Sugar Ribs

INGREDIENTS DIRECTIONS
1 full rack St. Louis–style pork Preheat the oven to 300°. Rub ribs generously on both sides
ribs with mustard. Let them stand for at least 15 minutes. In a
½ cup Dijon mustard separate bowl, mix remaining ingredients together to make a
½ cup brown sugar rub. Rub the seasonings into the ribs on both sides. Wrap ribs
1 tablespoon garlic powder tightly in aluminum foil. Lay the ribs on a foil-lined baking
1 tablespoon ground paprika sheet, and bake for 3 hours. Make sure to completely wrap your
1 tablespoon onion powder ribs with the foil. Heat outdoor grill to 350°. Lay ribs on the
1 teaspoon ground cayenne hot grill, and cook for 30 minutes. Watch for hot spots, and
pepper rotate every 7 minutes. These ribs are tasty, tender, and easy,
1 teaspoon freshly ground black and your family will love them!
pepper
1 teaspoon salt

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 120 THE MA I N D I S H

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 PREP TIME: 10 minutes INACTIVE TIME: 30 minutes
COOK TIME: Up to 60 minutes SERVES: 4 to 6

Caramelized Leek & Bacon Tart

This is a brunch must-have!

I used a large 10-inch tart pan lined with parchment.

BUTTER PASTRY CRUST DIRECTIONS

2 cups all-purpose flour In the bowl of a food processor, pulse flour, butter, and salt until
1 cup cold butter, diced crumbly. Add water. Pulse 2 to 3 times until it comes together.
1 teaspoon salt Pat into a round and wrap in cling film. Chill for at least 30
¼ cup ice water minutes.

FILLING Caramelize leeks in 1 tablespoon butter and 1 tablespoon oil

3 cups leeks, cleaned and over medium-high heat until they are soft, translucent, and
chopped beginning to brown considerably, at least 10 minutes. Set aside
1 tablespoon butter and allow to cool.
1 tablespoon oil
12 eggs Prepare Pastry Crust, and allow to chill for at least 30 minutes.
4 slices of bacon, uncooked and If your crust has been chilling longer, allow it to sit on the
chopped counter for a few minutes until it’s pliable. Roll the crust out on
Pinch of salt a floured surface until you reach 14 inches all the way around.
1 teaspoon freshly cracked Gently lay into tart pan or deep-dish pie plate. Trim excess
black pepper crust, and set aside.
2 cups shredded cheese (I use
sharp white cheddar and Preheat the oven to 350°. Crack the eggs into a large mixing
parmesan) bowl, and whisk gently to break the yolks and incorporate the
eggs. Add chopped bacon, caramelized leeks, salt, pepper, and
cheese; mix together thoroughly. Pour into pastry crust. Bake
on a baking sheet (to catch any overflow) for 60 minutes. The
eggs should puff, and the crust should turn golden brown.

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 PREP TIME: 5 minutes COOK TIME: 15 to 20 minutes SERVES: 4

Turkey & Chickpea Greek-Style

Pitas with Dill Yogurt Sauce

INGREDIENTS DIRECTIONS
1 pound ground turkey Combine all the ingredients except toppings in a mixing bowl,
1 cup canned chickpeas, pulsed and mix gently with a fork. Form into 8 medium patties, and
in the food processor or cook over medium-high heat in an oiled skillet until golden
coarsely chopped brown on both sides. Serve in soft pita bread, and top with your
1 egg choice of veggies and sauces.
1 teaspoon freshly cracked
black pepper
1 teaspoon garlic powder Dill Yogurt Sauce
1 teaspoon kosher salt 1 cup plain Greek yogurt
1 teaspoon onion powder ½ cup chopped fresh dill
Topping suggestions: lettuce, 2 tablespoons milk
tomato slices, Kalamata ½ teaspoon freshly cracked black pepper
olives, sliced onions, sliced ½ teaspoon garlic powder
cucumbers, hot sauce, ½ teaspoon kosher salt
crumbled feta cheese, Dill ½ teaspoon onion powder
Yogurt Sauce (see recipe
below) DIRECTIONS
Mix and allow melding in the fridge for at least 1 hour
before serving. That’s it!

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 124 THE MA I N D I S H

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 PREP TIME: 5 to 10 minutes COOK TIME: 5 minutes SERVES: 4

Cast-Iron Paprika Shrimp

Let us be very honest: it took me about 10 to 12 uses out of my preseasoned cast-iron skillet to
get a nonstick surface. I was very upset most of the time because I saw so many people using
them with ease. Don’t feel bad if you’re getting a bit of stick on your skillet! Just keep seasoning
it, oiling it up, and turning it on to a proper amount of round heat in your oven, and you’ll get
there!

INGREDIENTS DIRECTIONS
2 pounds 18 to 20 count or Heat skillet to medium-high (not high enough to smoke out
larger shrimp, peeled, tail on your house, but a nice, solid, upper side of medium). Shrimp
1 tablespoon olive oil cook lightning-quick. They’re cooked once they’re opaque and
1 to 2 cloves fresh garlic, pink the whole way through. Pat shrimp dry with a paper towel,
crushed and add to a large mixing bowl. Add the garlic and seasonings,
1 tablespoon ground sweet or and coat each shrimp evenly. Add the olive oil and butter into
hot paprika (if you’d like a the skillet and heat. Lay half the shrimp in the skillet; they will
kick) sizzle and look lovely. Turn after about 1 minute. Cook for
2 teaspoons salt an additional 1 to 2 minutes on the opposite side. They will
1 teaspoon freshly ground black be fragrant and pink and look like the letter C; tightly coiled
pepper shrimp are overcooked. I do them in two batches so I don’t
crowd my pan, then I throw them on salad, make a snazzy
cocktail, or serve them with a gooey bowl of Creamy Parmesan
Soft Polenta (see recipe page 61).

If you do not own a cast - iron skillet, you can pour the
oil and seasonings over the shrimp and bake them for
10 to 15 minutes on a cookie sheet in a preheated 425°
oven. Delish!

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 C l as s i c C h i l i w i th To m ati l l o s & Gras s - Fe d B e e f

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 PREP TIME: 10 minutes BRAISE TIME: 2 hours SERVES: 4

Classic Chili with Tomatillos

& Grass-Fed Beef

My enamel-coated cast-iron has quickly become my favorite vessel to use during cooler weather.
This recipe isn’t fussy by any means, and the time in the oven allows everything to marry
together brilliantly.

INGREDIENTS DIRECTIONS
1½ pounds grass-fed ground Preheat the oven to 350°. Brown the meat in the olive oil over
beef (85/15) medium-high heat in an ovenproof pot, preferably enamel-
2 to 3 tablespoons olive oil coated cast iron. Remove the meat from the pot, and set aside.
3 cloves fresh garlic, chopped Add the garlic, veggies, and spices. Cook in the pan drippings
1 onion, diced for at least 5 minutes over medium heat. You will notice the
1 green bell pepper, diced spices becoming fragrant. Once the spices are toasted and the
1 red bell pepper, diced veggies are soft, add the tomatillos, the tomatoes and their
1 tablespoon ground chili juice, and the beef stock. Return the meat to the pan, and use
powder a wooden spoon to loosen any brown bits from the bottom.
1 tablespoon ground paprika Simmer on the stove for 5 minutes before adding the kidney
1 tablespoon ground turmeric beans. Place a lid on the pan, and transfer to oven for 2 hours.
3 teaspoons kosher salt
2 teaspoons freshly cracked Serve with warm Garlic & Cheddar Corn Bread (see recipe
black pepper page 81)!
1 teaspoon garlic powder
2 fresh tomatillos, diced
1 (16-ounce) can diced
tomatoes, with juice
3 cups low-sodium beef stock
2 (16-ounce) cans red kidney
beans, drained

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 PREP TIME: 10 to 15 minutes COOK TIME: 5 to 10 minutes SERVES: 4

Fettucine in Caper & Parmesan

Cream Sauce

INGREDIENTS DIRECTIONS
½ cup capers, drained Sauté capers and shallots in butter and oil in a large nonstick
1 shallot, diced sauté pan until they become fragrant and caramelized. This
3 tablespoons butter process will take about 5 minutes over medium-high heat. Then
1 tablespoon olive oil add garlic, and cook for only about 1 minute. At this stage, pay
2 cloves fresh garlic, crushed close attention so you don’t burn the garlic. Add a few turns of
Salt and pepper to taste cracked black pepper and a pinch of kosher salt.
2 cups heavy cream
½ pound dry pasta, cooked Pour heavy cream into the pan, and reduce the mixture. Ladle
according to package cooked pasta into the cream, and reduce the entire mixture. Once
directions the cream begins to thicken (about 3 minutes), add parmesan
1 cup shredded parmesan cheese and toss. Immediately remove from heat and serve!
cheese

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 PREP TIME: 60 minutes BAKE TIME: 60 to 90 minutes SERVES: 4

Stuffed Cabbage Rolls

INGREDIENTS DIRECTIONS
1 head cabbage Bring cabbage to a simmer with enough water to cover it. Let
1 pound sweet Italian sausage simmer until tender, at least 20 minutes. Remove and allow to
1 pound ground turkey or beef cool for at least 1 hour.
6 cloves fresh garlic, chopped,
divided Next, brown the meat and add 3 cloves of garlic, the stewed
1 (16-ounce) can stewed Italian tomatoes, and wine, along with salt and pepper. Allow this
tomatoes mixture to simmer for about 15 minutes to reduce the liquid.
1½ cups white wine Add brown rice, and turn off the heat. In another saucepan,
2 teaspoons kosher salt combine the tomato sauce, remaining garlic, and chicken stock.
1 teaspoon freshly ground black Bring to a boil, then turn off the heat.
pepper
4 tablespoons short-grain brown Assembly is great! Preheat the oven to 350°, and butter a
rice 9-by-13-inch baking dish. Remove 1 large leaf of cabbage, fill
1 (16-ounce) can tomato sauce with 2 to 3 tablespoons of the brown rice/meat mixture, fold
1 cup chicken stock into a small package, and place seam side down in a baking dish.
Continue this process until all your cabbage is gone. Pour tomato
sauce over the finished cabbage rolls, and bake for 2 hours
covered with foil. I serve these over buttery mashed potatoes.

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 PREP TIME: 45 minutes COOK TIME: 10 to 15 minutes SERVES: 4

Fresh Pasta with White Wine & Butter Sauce

PASTA DIRECTIONS
2 cups plus 2 tablespoons flour Make a pile of flour in the center of a dry board or countertop.
(all-purpose, Semolina or a Using your fist, make an 8-inch well. Crack the eggs, and add
mix) them, along with the extra yolks, to the center. Add salt and
3 whole eggs olive oil. Using a standard table fork, beat the eggs gently in
2 egg yolks a flat circular motion, incorporating a small amount of flour
½ teaspoon salt continuously as you mix. This takes 5 to 7 minutes. Once your
1 teaspoon olive oil dough begins to come together, knead it, and incorporate the
final amounts of flour. (You don’t need to use every last bit.)
Knead with the heels of your hand for at least 7 to 10 minutes.
The better you knead the dough, the tastier it will become. Once
your pasta has a velvety texture and you can no longer see bits
of flour or differing textures, place it inside a plastic container
with a flour-dusted lid to rest for at least 30 minutes. (I love a
45-minute rest.) This allows the gluten to relax and the flour to
become fully absorbed into the egg. Once rested, roll and cut
pasta using a pasta machine. Cook in boiling, salted water 2
to 3 minutes. Meanwhile, prepare White Wine & Butter Sauce.
Add cooked pasta to prepared sauce, tossing to coat, and serve.

White Wine & Butter Sauce

1 cup sliced onions 2 cloves fresh garlic, crushed Fresh herbs for garnish
½ cup cold cube butter Salt and pepper to taste
2 tablespoons oil 2 cups white wine

DIRECTIONS
Sauté onions in 2 tablespoons butter and 2 tablespoons oil. Once the onions are translucent, turn
heat up to medium-high, add garlic and seasonings, and wait for 1 to 2 minutes, stirring continuously.
Deglaze pan with wine. Bring to a simmer and reduce by ¼. Add cold butter cube to the pan to
thicken; finish with fresh herbs and cracked black pepper. Bathe ravioli, fish, or chicken in this sauce.

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 PREP TIME: 10 minutes COOK TIME: 5 to 7 minutes SERVES: 4

Ham & Brie Sandwich

Heaven smiles when this sandwich is made.

I can remember loving ham and Brie, and when we opened Minoela, we wanted a signature
sandwich, something that you had to have! It’s still my favorite sandwich of all time. Every time
I make it, I’m right back in the kitchen at Minoela. For that reason alone, it’s pure joy!

INGREDIENTS DIRECTIONS
1 large (24-ounce) French Preheat oven to 425°, and butterfly sandwich baguettes.
baguette, sliced into 4 Generously smear a few tablespoons of Spicy Brown Mustard
sandwich rolls Mayo Sauce on both sides of the bread. Add ¼ of the meat to
¾ cup Spicy Brown Mustard the bread, and lay 2 slices of Brie on top. Bake in a cast-iron
May Sauce (see recipe below) skillet or on a cookie sheet for about 7 minutes or until the
1 pound thinly sliced Black bread and sauce are golden and bubbly, and the cheese is soft
Forest ham and melted but still holding its shape. Once the sammies are
8 ¼-inch slices double cream out of the oven, lay at least 4 thin slices of apple on top, and
Brie prepare to be wowed!
1 Granny Smith apple, cored
and sliced
Spicy Brown Mustard Mayo
1 cup good mayonnaise
½ cup spicy brown mustard

DIRECTIONS
Mix together. This can stay in the fridge for about two
days.

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 L e m o n & Gre e k B as i l Ro as te d C h i c ke n

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 PREP TIME: 10 minutes INACTIVE TIME: 60 minutes
ROAST TIME: 60 to 90 minutes SERVES: 4

Lemon & Greek Basil Roasted Chicken

INGREDIENTS DIRECTIONS
1 4 to 5 pound fresh young Rinse fresh chicken and cavity under cold water. Pat the
whole chicken chicken dry with paper towels, and set aside to come to room
2 lemons, divided temperature, at least 1 hour. Preheat the oven to 425°. Slice
3 tablespoons butter, softened lemons as thinly as you can while keeping them intact; set aside.
2 tablespoons kosher salt, plus Carefully use your hand to separate the skin from the top of the
a pinch breast meat, but do not remove or tear the skin. Rub the butter
1 tablespoon freshly cracked inside the breast and all over the outside breast and leg area.
black pepper Liberally sprinkle seasonings all over the bird, including inside
1 teaspoon ground chili powder the cavity.
1 medium sweet onion, sliced
4 cloves fresh garlic, crushed, Place half the lemon slices, onion, 2 cloves of garlic, and half
divided the basil in the cavity. Tuck the 2 remaining garlic cloves under
1 cup Greek or sweet Italian the skin of the breast. Place the remaining lemon slices and
basil (do not use Thai basil), basil all over the bird but not under the skin. Place the chicken
2 tablespoons reserved for in a roasting pan, pour olive oil all over, and sprinkle with a
garnish pinch more kosher salt. Roast in the oven for 30 minutes before
2 tablespoons olive oil reducing the temperature to 375° for 60 to 90 more minutes.

You will get a perfectly cooked, juicy, roasted chicken; I do this

entire process uncovered. If the lemon slices begin to get too
dark, tent the bird with foil.

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 PREP TIME: 20 minutes COOK TIME: 3 to 5 minutes SERVES: 4

Farro with Roasted Tomato Vinaigrette

& Poached Eggs

FARRO DIRECTIONS
2 cups cooked farro (in stock, In a large mixing bowl, combine farro, cheese, and fresh basil.
not water) Set aside.
1 cup grated parmesan cheese
Fresh torn basil to taste

Roasted Tomato Vinaigrette

2 cups cherry tomatoes (roasted for 20 minutes Juice of 1 lemon
at 350° until they begin to burst) 1 teaspoon Dijon mustard
Salt and pepper to taste ½ shallot, finely diced
½ cup olive oil Fresh torn basil to taste

DIRECTIONS
Add the roasted cherry tomatoes, including pan juices, to all other vinaigrette ingredients
in another bowl, and mix gently. Pour over the farro mixture. Fold in the dressing gently
until all grains are coated.

Poached Egg
Bring a large pot of water to a simmer (do not boil). Make a whirlpool in the center of
the water, and crack an egg into the middle. Do not disturb the egg while it’s setting. A
properly poached egg takes at least 3 minutes. Use a slotted spoon to retrieve the egg from
the water, and drain it on a paper towel. Set atop your farro and enjoy!

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 PREP TIME: 10 minutes BRAISE TIME: 3 hours SERVES: 4

Perfect Braised Chuck Roast

INGREDIENTS DIRECTIONS
3 tablespoons butter Preheat the oven to 350°. Melt butter and 3 tablespoons olive
4 tablespoons olive oil, divided oil together in an enamel-coated cast-iron Dutch oven. Rub salt
3 teaspoons kosher salt and pepper all over the meat, and sear or brown roast on all
2 teaspoons freshly ground sides, about 3 minutes a side. Once roast is browned, set it aside
black pepper on a plate. Add onions and fennel to the pot with additional 1
2 to 3 pounds chuck roast tablespoon oil. Add wine to deglaze the pan, and use a wooden
(nicely marbled with fat) spoon to scrape the bottom of the pan to loosen browned bits.
2 medium onions, sliced Add chopped garlic, beef stock, and rosemary; return beef to
1 bulb fennel, sliced (outer part the pot; and cook covered for 3 hours. Check halfway through
removed, tops chopped off) on the liquid; the idea is to have enough to come up the sides
1 cup dry white wine (hard cider of the meat. Add a bit more stock if needed. Turn the oven off
is lovely, too) after 3 hours, and let the roast sit for 30 minutes. Allow an
2 cloves fresh garlic, chopped additional 10 to 15 minutes of resting time outside the oven.
2 cups unsalted beef stock Serve with mashed potatoes and butter or Creamy Parmesan
1 sprig fresh rosemary Soft Polenta (see recipe page 61).

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 S pi cy K al am ata P u ttan e s c a

140

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 PREP TIME: 10 minutes COOK TIME: 90 to 120 minutes SERVES: 4

Spicy Kalamata Puttanesca

INGREDIENTS DIRECTIONS
5 to 6 medium anchovy fillets Brown anchovies in the oil in a large soup pot or enamel-covered
¼ cup olive oil cast-iron Dutch oven over medium heat until the anchovies
1 teaspoon red pepper flakes smell nutty-buttery and all the fillets have dissolved completely
1 teaspoon salt into the oil. Add the red pepper flakes, salt, and pepper, and
1 teaspoon freshly ground black continue to cook for about 3 minutes to toast the seasonings.
pepper Add the onion, and cook about 10 minutes until the onion
1 large yellow or Spanish onion, becomes tender. Add the garlic, and sauté for 2 to 3 minutes.
diced Do not brown the garlic. Add the butter and olives, and cook
7 cloves fresh garlic, minced for another 10 minutes. Add the wine, increase heat to medium-
½ cup butter high, and simmer for 5 minutes. Add all the tomatoes, and
1 cup pitted Kalamata olives simmer on low for at least 1 to 1½ hours. After 2 hours, the
1 cup black oil-cured olives sauce will be thick and rich and will taste lovely paired with any
2 cups white wine pasta or Creamy Parmesan Soft Polenta (see recipe page 61).
2 (28-ounce) cans San Marzano
or whole peeled tomatoes
1 cup diced fresh tomatoes
½ pound dry linguine or
spaghetti, cooked according
to package directions

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 PREP TIME: 10 to 15 minutes BRAISE TIME: 3 hours SERVES: 4

Wine-Drenched Beef Short Ribs

INGREDIENTS DIRECTIONS
1 cup flour Preheat the oven to 350°. Mix flour, 1 teaspoon salt, and 1
4 teaspoons kosher salt, divided teaspoon pepper in a brown paper bag. Add the meat, and
2 teaspoons freshly ground shake the bag to coat evenly. Dust the excess flour off the meat.
black pepper, divided Melt the butter and olive oil in a large, enamel-coated Dutch
3 pounds meaty, thick-cut beef oven over medium-high heat. Add the ribs, and brown on all
short ribs sides, about 10 minutes. (Do not overcrowd the pan, or you
3 tablespoons butter will have gray meat; you’re looking for golden brown, but not
2 tablespoons olive oil cooked. It’s fine to brown meat in 2 separate batches.) Remove
1 medium yellow onion, sliced meat from the pan, and add onion and leeks. Cook for about
and halved 5 minutes over medium heat. Then add garlic, and cook for 1
2 leeks, cleaned and sliced into additional minute. Deglaze pan with the entire bottle of wine.
quarters Add meat back, and make sure to loosen the brown bits off
4 cloves fresh garlic, chopped the bottom with a wooden spoon. Add herbs, beef stock, and
1 (750-milliliter) bottle pinot remaining salt and pepper. Place the entire pot in the oven for
noir or French blend (you 3 hours. It feels like a long time, but it’s the perfect amount to
want a light, juicy red) make the meat extra- tender, and the entire flavor will meld!
1 sprig fresh thyme
1 sprig fresh rosemary Don’t forget to use the fresh parsley to garnish your wonderful
2 cups unsalted beef stock dinner!
Fresh, diced flat-leaf parsley to
finish

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 Q u i c k C as h ew C h i c ke n

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 PREP TIME: 10 minutes COOK TIME: 10 minutes SERVES: 4

Quick Cashew Chicken

Sometimes you need dinner on the table to feed your family in 20 minutes or less. By the time
the white rice is cooked, you will have a tasty Chinese-inspired American dish that’s guilt-free
and reminds me of takeout.

SLURRY DIRECTIONS
3 teaspoons cornstarch First, make cornstarch slurry by combining cornstarch, water or
¼ cup water or chicken stock stock, and vinegar, and set aside.
1 tablespoon rice vinegar
Then, in a wok or large deep skillet, sauté chicken in oil over
CASHEW CHICKEN medium-high heat. Add 1 teaspoon of salt, 1 teaspoon of
1 pound boneless, skinless pepper, and red chili flakes. After 2 to 3 minutes, add onions,
chicken breast, cut into and sauté until they begin to soften. Add the veggies and garlic,
1-inch cubes along with the remaining salt and pepper. Add chicken stock;
2 tablespoons light-tasting oil it will quickly come to a simmer. Add hoisin sauce, and mix
2½ teaspoons salt, divided thoroughly. Add cornstarch slurry, careful to stir quickly so it
2 teaspoons freshly ground doesn’t seize. It will thicken slightly, and you will have a glossy,
black pepper, divided beautiful dish. Spoon over rice, and top with plenty of toasted
¼ teaspoon red chili flakes cashews, green onions, and hot sauce, if you like!
1 medium onion, thinly sliced
2 to 3 baby bok choy, sliced
2 to 3 dinosaur kale leaves,
sliced
3 to 4 broccoli florets, thinly sliced
6 cloves garlic, minced
3 cups chicken stock
3 tablespoons hoisin sauce
4 cups cooked white rice
1 cup toasted cashews for garnish
1 cup chopped green onions for
garnish
Hot sauce, optional

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 PREP TIME: 5 to 10 minutes BAKE TIME: 10 to 15 minutes SERVES: 4

Baked Copper River Salmon with

Spicy Pineapple Salsa

I am simple with protein, and baking the perfect medium salmon is one of my all-time favorite
ways to prepare it. Copper River salmon is the king of all salmon, and its fatty, rich texture is
perfect for Spicy Sweet Pineapple Salsa. When we make this, I make enough for lunch the next
day and maybe a snack after dinner!

INGREDIENTS DIRECTIONS
2 pounds fresh salmon fillets, Preheat the oven to 425°. Lay the salmon on a glass baking
cut into 4 8-ounce portions dish, and sprinkle with salt and pepper. Drizzle with olive
Salt and pepper to taste oil. Bake for 10 to 15 minutes or until salmon is opaque and
Olive oil cooked through. Remove from the oven, and let set for 3 to 5
Spicy Sweet Pineapple Salsa minutes in the pan to continue cooking. Your salmon will be
(see recipe below) medium and slightly underdone in the center. If you like a well-
done piece of fish, bake for an additional few minutes. Top each
portion with at least ½ cup of Spicy Sweet Pineapple Salsa. This
recipe can easily be substituted for ANY type of salmon.

Spicy Sweet Pineapple Salsa

2 cups fresh pineapple, ½ cup chopped fresh cilantro Salt and pepper to taste
diced into small cubes 1 medium sweet red bell Juice and zest of 1 lime
½ sweet onion, diced pepper, diced 1 teaspoon red chili flakes

DIRECTIONS
This stuff is addictive and guilt-free. The salty-spicy-sweet combo is a match made
in chicken or fish heaven. Simply mix all the ingredients, and allow to sit at room
temperature for at least 1 hour before serving.

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 PREP TIME: 10 minutes SERVES: 4

Thai Rice Salad

INGREDIENTS DIRECTIONS
2 cups wild or brown rice, I love simple recipes, and for this one, you simply add
cooked everything to a bowl and mix! Allow to sit for at least 1 hour
1 cucumber, diced before serving. Add any grilled meat to make it a main dish.
1 red bell pepper, diced
½ cup chopped cilantro
½ cup olive oil
½ cup salted dry roasted
peanuts
½ cup shredded carrots
Juice of 1 lime (2 if the yield
isn’t juicy)
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame seeds
1 tablespoon Thai chili paste
1 clove fresh garlic, crushed
¼ teaspoon sesame oil

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 PREP TIME: 15 minutes COOK TIME: 10 to 15 minutes SERVES: 4

Strozzapreti in Gorgonzola
& Pancetta Cream Sauce

INGREDIENTS DIRECTIONS
5 slices of pancetta or center- Cook the bacon, onion, and red pepper in the butter in a
cut bacon, diced nonstick skillet over medium heat until the bacon begins to
1 cup onion, diced or sliced caramelize and the onions are soft. Add the garlic, and cook for
1 red pepper, thinly sliced another minute or so, being careful not to burn. This process
1 tablespoon butter takes up to 15 minutes. Add the cream, and season with salt
2 cloves garlic, smashed and pepper. Reduce the cream by ¼. Using a wooden spoon,
3 cups heavy cream loosen the brown bits (or fond) from the bottom of the pan.
Salt and pepper to taste This is all excellent flavor that adds richness to your sauce base.
½ pound dry strozzapreti The sauce will begin to bubble and thicken. Add cooked pasta
pasta (or any short pasta), and the reserved cooking liquid. Do not add water. (You may
cooked according to package use chicken stock if you wish to skip the cooking liquid.) Add
directions cheeses, and stir just to combine. This pasta will be gooey and
1 cup pasta-cooking liquid, very flavorful.
reserved
1 cup parmesan cheese
½ cup crumbled Gorgonzola

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 PREP TIME: 15 minutes COOK TIME: 45 to 60 minutes
YIELDS: one 9×13-inch pan

Creamy, Spicy Tomato Lasagna

INGREDIENTS DIRECTIONS
6 cups whole milk Heat the milk in a medium saucepan over medium heat. Do not
½ cup butter, softened boil or scald; heat only until the milk is almost too hot to touch.
2 tablespoons olive oil Set aside. Melt butter with olive oil in another saucepan over
3 cloves fresh garlic, minced medium heat. Add the garlic salt, pepper, and red pepper flakes,
1 teaspoon sea salt and cook until fragrant, 2 to 3 minutes. Sprinkle in the flour,
1 teaspoon freshly ground black and stir to create a roux. Cook for another 2 to 3 minutes,
pepper until roux is thick, blond, and creamy. Slowly add the heated
¼ cup all-purpose flour milk. Cook until the sauce begins to thicken, about 10 minutes,
1 (4-ounce) can tomato paste stirring constantly with a wire whisk. Add the tomato paste,
3 cups parmesan cheese, and fully incorporate until you have a rich sauce. Remove from
divided the heat, and add 1 cup parmesan and ½ cup mozzarella. Stir to
3 cups mozzarella, divided combine.
1 box no-boil lasagna noodles
3 cups fresh spinach leaves, Preheat the oven to 350°, and oil a 9×13-inch lasagna pan.
divided Ladle 1 cup of the sauce on the bottom of the pan. Layer ⅛ of
1 cup halved cherry tomatoes, the noodles over the sauce, and cover with ⅛ of the remaining
divided sauce. Top with ½ the spinach, ⅛ of the remaining cheeses, and
½ the cherry tomatoes. Repeat this process (noodles, sauce,
spinach, cheese, and tomatoes) once, then top with remaining
noodles, remaining sauce, and remaining cheeses. Cover with
foil, and bake on a cookie sheet for 45 to 60 minutes. For
the last 15 minutes, remove foil so the cheese can brown and
bubble on top.

Remove lasagna from the oven, and let stand for 15 minutes
before slicing! I like to serve this with a little spoonful of fresh
marinara over the top and an extra sprinkle of cheese.

152 THE M A IN D I S H

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 PREP TIME: 10 minutes COOK TIME: 15 minutes SERVES: 4

Chicken Sausage & Tortellini Pasta Salad

INGREDIENTS DIRECTIONS
1 (8-ounce) package dry mini Add the cooked pasta and sausage to a large mixing bow. Add
tortellini or ravioli, cooked the rest of the ingredients in order of appearance. Mix and chill,
according to package or enjoy immediately.
instructions
1 pound chicken sausage links,
browned and sliced into coins
3 cups baby spinach
1½ cups diced fresh tomato
1 cup shredded parmesan
cheese
1 cup pitted olives
1 cup bottled Italian dressing
¼ cup olive oil
Juice of 1 lemon
½ cup chopped fresh basil
Salt and pepper to taste

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 PREP TIME: 10 to 15 minutes BRAISE TIME: 4 hours SERVES: 4

Spanish-Style Braised Chicken

Although this dish is Spanish-inspired, my favorite olives hale from Italy. The mighty
Castelvetrano is mild, buttery, and meaty.

INGREDIENTS DIRECTIONS
2 tablespoons olive oil Preheat the oven to 300°. Coat the bottom of an enamel-
1 Spanish onion, sliced covered Dutch oven or ovenproof stewing pot with oil. Lay in
1 whole chicken, quartered the onion slices. Everything else can go right in the pot! Braise
4 cups unsalted chicken stock for 3 hours. Using a ladle, move the seasonings about in the
2 cups pitted green olives (I liquid to make sure everything is well-incorporated. Remove
used Castelvetrano) the lid, and increase the heat to 350° for the last hour. Serve
1 (6-ounce) can tomato paste over jasmine rice or with warm pita bread for sopping up the
2 cloves fresh garlic, crushed rich broth.
1 tablespoon freshly ground
black pepper
1 tablespoon ground paprika
1 tablespoon ground turmeric
1 tablespoon onion powder
1 tablespoon salt

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RJF-MyHeartsTable_INTs.indd 156 4/25/19 6:28 PM
 F R O M L E F T: Picnic Dog, Cuban Dog, Southern Italian Dog,
Hot Seattle Dog, Kraut Master, Chicago Dog

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 Th e K rau t Mas te r am d Th e C h i c ago D o g

158

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 Hot Dogs

These hot dogs were among my very first real styling jobs. We were tasked by our client to
come up with several fun and inspired recipes, and I was thrilled. I made sure to give Noah his
very own hot dog as we set up the photo shoot. I felt so proud watching Mike make the photos
in our living room, which was completely transformed into a set. It was messy and frustrating
and so much fun. Seeing our hard work in the form of the greatest hot dog spread was so
rewarding. It’ll forever be a pretty special thing for us, those hot dogs, that apartment, and
those tiny baby hands clutching hot dogs as we worked. It felt like the promise of a brand-new
beginning. Who knew all of that could be summed up in one great bite?

Cuban Dog Kraut Master

Wagyu hot dog, thin Black Forest ¾ pound bratwurst, Quick Homemade
ham, baby Swiss, whole-grain Sauerkraut (see recipe page 256),
mustard, kosher dill pickle spear German whole-grain mustard

Picnic Dog Hot Seattle Dog or Drunk Dog

Wagyu dog, bourbon-baked beans, Wagyu dog, jalapeños, pepperoncinis,
kettle-cooked potato chips sweet cherry peppers, cream cheese

Southern Italian Dog Chicago Dog

Wagyu dog, baby arugula, sun-dried ¾ pound bratwurst, traditional slaw,
tomato aioli, whole sweet roasted garlic pickle spears, tomato slices

TH E MAI N D IS H 159

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RJF-MyHeartsTable_INTs.indd 160 4/25/19 6:28 PM
 To Drink
Take out a tall glass.
Let’s refresh!

L
et’s step away from the table for a moment and move to the cupboard. Take out a
tall glass. Let’s refresh!
Sometimes a beverage as simple as water with fresh berries or mint is the best
renewal. Nothing washes away worries like a warm cup of tea or hot cocoa. Let’s not kid
ourselves: a shot of tequila with muddled lime, sipped on ice, has a tendency to refresh
like a scripture or a good night’s sleep. When a special drink is shared with a friend, or
perhaps enjoyed quietly while alone with your thoughts after a busy week, it can be just
what you need to keep going.
Enjoy the beautiful cocktails and lovely flavored-water suggestions.

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 162 TO D R IN K

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 PREP TIME: 20 minutes YIELDS: one large pitcher

Blackberry Mint Water

Flavored waters are my favorite way to make any summertime gathering a bit more elegant.

INGREDIENTS DIRECTIONS
Large pitcher filled halfway Simply place your desired flavoring on ice, and fill the pitcher
with ice with water. Let it steep for at least 20 minutes before serving. By
Water the way, you might find brown spots on the mint after steeping.
1 cup fresh mint, any varietal If so, add fresh mint before serving.
(pineapple mint is lovely)
1 cup fresh blackberries Other great combinations are white grapes and strawberries
or cucumbers and melons. Use a sharp veggie peeler to shave
cantaloupe and cucumber with the rind on; it makes for a
beautiful presentation.

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 PREP TIME: 5 minutes SERVES: 2

Blood Orange Whiskey Cocktail

One evening, while my son and husband were on an outing, I thought, Time to bust out the
girly magazines, turn on reality TV, and enjoy a little Mommy alone time. There was just
something missing, though: a cocktail and a salty snack! While I snacked on a few cashews, I
looked through our liquor cabinet, hoping to find a little tequila, but I was disappointed to see
only a bottle of aged whiskey. Hmm…whiskey wasn’t what came to mind during my relaxing
thoughts, but then again, why not see whether I couldn’t turn this into something tasty? I
was right. Let’s just say that old bottle of whiskey didn’t last much longer after my husband
returned and we found out it was so darn tasty in a cocktail.

INGREDIENTS DIRECTIONS
15 raspberries Add the raspberries and lime juice to a cocktail shaker, and
¼ cup fresh lime juice muddle. Add the juice and whiskey. Fill the shaker with ice, and
1 cup freshly squeezed blood get to shaking! I love an icy cocktail with chips floating about.
orange juice Pour into a chilled glass, and enjoy. This recipe makes two large
2 ounces whiskey cocktails.
Ice

164 TO D R IN K

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 TO DRI NK 165

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 C h i l l y Ho t C h o c o l ate

166

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 PREP TIME: 5 minutes SERVES: 2

Chilly Hot Chocolate

INGREDIENTS DIRECTIONS
½ cup cream Add cream, salt, orange zest, and pepper to a small saucepan,
¼ teaspoon salt and simmer over medium heat for 5 to 10 minutes. The longer
Zest of 1 orange you steep your cream, the spicier it will become. Depending
1 habanero pepper on how hot you want your shake, you could split the end of
½ cup dark chocolate pieces the pepper before adding it; this allows the heat to perfume
1 ounce Grand Marnier or any the cream thoroughly. If you like less of a kick, don’t cut your
orange liqueur pepper. After 10 minutes, discard the pepper, and allow cream
3 scoops Mukilteo Mudd Ice to cool. I prefer to chill it.
Cream (from Snoqualmie Ice
Cream) In a blender, combine the cool cream and the rest of the
Fresh Whipped Cream (see ingredients. Blend until you’ve got a thick, creamy shake. Pour
recipe page 251) and candied into chilled glasses, and top with Fresh Whipped Cream or
orange zest, optional candied orange zest!

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 168 TO D R IN K

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 PREP TIME: 5 minutes SERVES: 1

Crème Fraîche Strawberry

Bourbon Shake

This cool treat is the perfect mix between a sundae and a boozy shake!

INGREDIENTS DIRECTIONS
½ cup strawberries Blend the strawberries and sugar to make a puree; set aside.
2 tablespoons sugar Blend the gelato, cream, and salt; set aside. Pour the strawberry
3 scoops crème fraîche gelato (I puree into the bottom of a glass, add bourbon, and add half
used Snoqualmie Ice Cream) the toffee sauce. Sprinkle half the crushed pretzels over the
¼ cup cream toffee. Scoop the gelato mixture on top, drizzle with remaining
¼ teaspoon salt toffee sauce, and sprinkle on remaining pretzels! Fresh Whipped
¼ cup Salted Toffee Sauce (see Cream is a nice touch as well.
recipe page 251), divided
1 ounce bourbon
¼ cup crushed pretzels, divided
Fresh Whipped Cream (see
recipe page 251), optional

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 C re amy B o u r b o n F l o at

170

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 PREP TIME: 5 minutes SERVES: 4

Creamy Bourbon Float

I like bourbon. I like ice cream.

Bourbon has a sweet, smoky caramel undertone that gets me. When you mix bourbon and
creamy vanilla ice cream with cream soda, something magical happens: you’re a grown-up kid
with a warm and chilly drink perfect for a cozy evening.

INGREDIENTS DIRECTIONS
4 ounces bourbon Add 1 ounce of bourbon to each of 4 glasses. Add 1 scoop of
4 large scoops vanilla ice cream ice cream, then top with cream soda. Top with Fresh Whipped
4 bottles cream soda Cream and drizzled caramel for an even better treat!
Fresh Whipped Cream (see
recipe page 251)
Caramel to drizzle

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 172 TO D R IN K

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 PREP TIME: 5 minutes SERVES: 1

Espresso Ice Cream Float

Floats aren’t just for sodas anymore!

INGREDIENTS DIRECTIONS
1 ounce Kahlua or coffee Pour the liqueur into the bottom of a glass, and add ice cream.
liqueur Add cream and then espresso over the top!
3 scoops Snoqualmie Espresso
ice cream
½ cup cream
2 cold shots of espresso

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 PREP TIME: 15 minutes SERVES: 8

Fresh Minted Limeade

INGREDIENTS DIRECTIONS
Juice of 10 to 12 medium limes Squeeze limes into a pitcher. If your limes are not very juicy,
1½ cups sugar, divided throw them in the microwave for 10 seconds to bring back a
1 cup fresh mint leaves little life.
6 to 8 cups water
¼ cup superfine sugar (to rim Slowly add the first cup of sugar. Taste the syrup: if your limes
glasses) are a bit sweet, you will not need the rest of the sugar. If your
1 cup fresh blueberries syrup tastes too tart, add the rest of the sugar, and continue to
Sprigs of fresh mint for garnish taste. This is a personal recipe! Once syrup is to your liking, add
fresh mint leaves. Muddle or bruise the leaves with a stirring
spoon. After the leaves have a bit of bruising, add the water!
Start with the first 6 cups. If limeade tastes too strong, add a
touch more water, but this should be perfect!

Pour the superfine sugar on a flat plate. Prepare another flat

plate with a few tablespoons of water. Dip the rims of your
glasses in the water, then roll the rims in the sugar. I prefer my
juice on the tart side, so a sweet rim is refreshing! Sprinkle
blueberries on top of each drink, and garnish with a sprig of
fresh mint.

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 TO DRI NK 175

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 C h e r r y G i n ge r B e e r Margar i ta (G i n ge r B e e r i ta )

176

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 PREP TIME: 5 minutes SERVES: 2

Cherry Ginger Beer Margarita

(Ginger Beerita )

INGREDIENTS DIRECTIONS
½ cup cherry or pomegranate In a cocktail shaker, combine all the ingredients except the salt
juice and ginger beer, and shake vigorously. Evenly pour contents into
2 ounces tequila 2 glasses that have been filled with ice and rimmed with salt.
1 ounce triple sec Top each with ½ cup ginger beer.
Juice and zest of 1 lime
1 teaspoon sugar
Ice
Salt for the rim
1 cup ginger beer (use your
favorite)

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 O l d -Fas h i o n e d D r i n k i n g C h o c o l ate

178 TO D R IN K

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 PREP TIME: 10 minutes SERVES: 5

Old-Fashioned Drinking Chocolate

INGREDIENTS DIRECTIONS
1 cup bittersweet chocolate Melt the chocolate chips slowly over low to medium heat. Add
chips the cocoa powder, granulated sugar, and salt. Slowly add the
¼ cup unsweetened cocoa milk, and stir continuously. Bring to a simmer, but do not boil.
powder Remove from the heat, and add vanilla. Pour into mugs, and top
¾ cup granulated sugar with marshmallow cream and chocolate shavings!
½ teaspoon salt
4 to 5 cups whole milk
1 teaspoon vanilla extract
Chocolate shavings and
marshmallow cream, to top

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 PREP TIME: 10 minutes SERVES: 5

White Sangria

INGREDIENTS DIRECTIONS
4 cups white wine (use your Gently pour wine, champagne, and simple syrup into the
favorite) bottom of a large pitcher. Gently drop in the fruit, and use a
5 cups brut champagne spoon to lightly swirl your tasty mixture! Allow to steep in the
½ cup Lemon Simple Syrup refrigerator for at least 1 hour. Pour into tall glasses, and enjoy!
(see recipe page 249)
2 cups raspberries
2 white peaches, sliced
1 cup Rainier cherries, pitted

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 PREP TIME: 10 minutes SERVES: 4

Ginger Lemon Soda

I happen to really enjoy soda, but I don’t drink much these days. I will still drink it every once
in a while, but if I want to enjoy a bubbly crisp soda with a touch of lemony heat on a warm
summery day, this soda comes to mind.

INGREDIENTS DIRECTIONS
1 cup sugar Bring sugar, water, lemon juice, and ginger to a simmer over
½ cup water medium heat until the sugar dissolves and the syrup has come
½ cup lemon juice together, about 10 minutes. Remove from the heat, and cool
1-inch piece fresh ginger, sliced completely. You can store this syrup in an airtight container for
1 (24-ounce) bottle sparkling up to 3 weeks. The ginger will become spicier as it steeps, so
water it’s up to you whether to remove it or keep it in the syrup. To
complete the soda, pour 2 ounces of the syrup in the bottom of
a tall chilled glass. Top with a few ice cubes, and fill the glass
with 4 to 6 ounces of sparkling water!

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 Sweets
Sweets have this magic ability to part the
curtains and let in the light.

W
e had no freezer at Minoela. When I was dreaming up ideas for sweets to serve,
I wanted something cold and creamy that wasn’t whipped cream, something
special that could accompany the chocolate cake and pound cakes our cus-
tomers loved. Brown sugar cream was the answer.
As a teenager, I’d visit my friend’s house after school, and her grandmother would give
us a bowl of strawberries alongside a small dish of sour cream and another filled with real
brown sugar. You were supposed to dip the berry in the sour cream, then dunk it in the
brown sugar. My mind was blown. I had no idea this was possible. What an invention!
So years later, I thought I might gently swirl the two together and add vanilla and salt.
Brown sugar cream was born. This tangy yet bright sweet cream topped everything at
Minoela. It was so complex yet simple. To this day, I’ve never tired of it. Our signature
dessert became this moist homemade pound cake topped with brown sugar cream and any
fresh berries. It’d change to stewed apples or pears in the fall and winter and go right back
to sweet, ripe berries in the spring and summer.
There was a quartet of friends who would come in each week to enjoy the cake and
cream. They’d visit and talk and laugh. They’d leave their fluffy dog outside, and we’d
put out a bowl of water for him. At one point, I noticed one of the friends, visit after visit,
had begun walking slower, his eyes tired. He appeared frail. But they continued coming in,
ordering the cake, and enjoying themselves, sometimes bringing other friends of theirs and
ordering round after round of coffee.
One week, the four friends came in, the frail one being pushed in a wheelchair. Cake, as
usual. They sat quietly and sipped coffee. Week after week, they came, these four friends.

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 And then, one day, there were only three of them. The man I’d
watched grow frailer with each passing week was absent.
The three friends ordered cake and lit a birthday candle, sharing
fond memories of their departed friend. They sang and laughed
and cried, and when they left, I cried, too. I felt so honored to have
somehow taken part in that man’s story, honored that a cake I
made contributed in some small way to the routine of his life and
aided his friends in their grieving. This cake with the brown sugar
cream truly brings joy. It’s one of the best things I’ve ever made.
Sweets have this magic ability to part the curtains and let in the
light. Sugar is a vehicle for delight. A meal isn’t truly, properly over
without dessert at the end—it’s what the rest of the meal leads up
to. It’s the grand finale, the swan song. Every delectable treat in
the following pages will make your day better. Count on it.

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 PREP TIME: 15 minutes COOK TIME: 12 minutes
INACTIVE TIME: 30 to 45 minutes

Butter Toffee

INGREDIENTS DIRECTIONS
2 cups crushed, salted, roasted Butter a cookie sheet. Place a cookie cooling rack underneath.
nuts, divided Sprinkle 1 cup of nuts in the center of the sheet, forming a
1½ cups butter rectangle at least 7×10 to 8×12 inches in size.
1 cup packed dark brown sugar
1 cup unpacked brown sugar Melt butter and brown sugars in a heavy-bottomed saucepan
2 cups milk chocolate pieces over medium heat for about 12 minutes. Bring it to a soft
boil, not stirring, so that it reaches 285° on a candy dial. Pour
quickly over nuts, and sprinkle with chocolate. Let the heat of
the candy melt the chocolate, then spread it evenly. Sprinkle
remaining 1 cup of nuts over the chocolate. Place in fridge for
30 minutes or until set. Break or cut with a knife. Rustic is best.

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 PREP TIME: 5 minutes BAKE TIME: 60 minutes
INACTIVE TIME: 2 hours YIELDS: 4

Almond Pavlova

INGREDIENTS DIRECTIONS
3 extra-large egg whites, room Preheat the oven to 200°. Whip the egg whites and sugar for
temperature about 2 minutes on high, until firm, glossy peaks form. Gently
½ cup granulated sugar fold in the cornstarch, almond flour, and vanilla. Divide batter
¼ teaspoon kosher salt into 4 equal parts, and drop evenly onto a parchment-lined
1 teaspoon cornstarch baking sheet. Bake for 60 minutes. Turn the oven off, and
½ cup almond flour allow the pavlovas to cool inside the oven for 2 hours. Serve
1 teaspoon vanilla extract by topping with Fresh Whipped Cream (see recipe page 251),
berries, and syrup (below).

YIELDS: 2 to 3 cups

Strawberry Syrup
I normally make this in advance, and it will keep beautifully in the fridge for up to 1 week or in
the freezer for up to 3 months.

INGREDIENTS DIRECTIONS
5 cups fresh strawberries Hull and slice 5 cups of freshly washed strawberries, and add
3 cups sugar (I use evaporated them to a large, nonreactive saucepan with the sugar. Bring the
cane juice, but any sugar will mix to a boil that cannot be stirred down; this process takes
do) about 10 solid minutes. Once the syrup is cooked, remove from
2 tablespoons lemon juice the heat and add lemon juice. Place a metal sieve over a clean
bowl, and pour the hot berries into the sieve. Mix and smash
the berries to drain the syrup into the bowl.

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 188 SW EE TS

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 PREP TIME: 5 minutes BAKE TIME: 18 to 22 minutes
YIELDS: one 9×13-inch pan

Almond Butter Brownies

INGREDIENTS DIRECTIONS
2 cups sugar Preheat the oven to 350°, and line a 9×13-inch pan with
1 cup almond butter parchment.
½ cup butter, softened
4 eggs Mix the first 5 ingredients until they are creamy and smooth;
1 teaspoon salt gently fold in the rest. Do not overmix. Pour the batter into the
1 cup dark chocolate chips, pan, and bake for 18 to 22 minutes. You want these brownies to
melted and slightly cooled feel slightly underdone. They are AMAZING!
¾ cup all-purpose flour
½ cup dark cocoa powder
½ teaspoon baking soda
Flaky sea salt, optional

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 B an an a B re ad Mad e w i th G re e k Yo g u r t & Pe pi tas

190

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 PREP TIME: 5 minutes BAKE TIME: 25 to 35 minutes
YIELDS: one standard loaf pan

Banana Bread Made with

Greek Yogurt & Pepitas

INGREDIENTS DIRECTIONS
3 very ripe bananas, mashed Preheat the oven to 350°, and butter loaf pan. Combine all the
1 cup dark brown sugar ingredients except flour, walnuts, and pepitas, and mix until it’s
¾ cup Greek yogurt just come together. (I use a light hand mixing baked goods, or
¼ cup butter, softened else I am prone to creating hockey pucks!) Gently fold in flour
2 eggs and walnuts until it’s just mixed. Pour into the buttered loaf
2 tablespoons coconut oil pan, and sprinkle with toasted pepitas. Bake for 25 minutes or
1 tablespoon baking powder until a toothpick comes out clean but not squeaky clean.
1 tablespoon vanilla extract
1 teaspoon ground cinnamon Enjoy with melty, soft butter!
1 teaspoon salt
1½ cups all-purpose flour
½ cup crushed walnuts
¼ cup pepitas, toasted
(optional)

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 PREP TIME: 5 minutes INACTIVE TIME: 30 minutes
BAKE TIME: 45 minutes YIELDS: one 9×13-inch pan

Apple Cranberry Crisp with

Vanilla Pouring Cream

FILLING DIRECTIONS
1 cup dried cranberries Preheat the oven to 350°, and liberally butter a 9×13-inch
½ cup apple juice baking dish. Soak the cranberries in the apple and lemon
2 tablespoons lemon juice juices for at least 30 minutes. Thinly slice the apples, and lay
4 to 5 large tart apples (peel them in the buttered pan. Evenly sprinkle the remaining filling
them if the skin is tough) ingredients over the apples, starting with the soaked cranberries
¾ cup brown sugar and including half the soaking liquid. Gently mix it all together
¼ cup melted butter with a fork.
2 tablespoons all-purpose flour
1 teaspoon salt In a separate bowl, combine all the topping ingredients. Evenly
sprinkle over the apple mixture. Bake for at least 45 minutes,
OAT CRUMBLE TOPPING until bubbly and golden. (You’re looking for thick bubbles
2 cups oats while it’s still in the oven.) Allow to cool for at least 15 minutes
¾ cup brown sugar before serving. This is awesome for breakfast, too! Top with
½ cup all-purpose flour Vanilla Pouring Cream (recipe below).
½ cup melted butter
1 tablespoon ground cinnamon
1 teaspoon baking powder Vanilla Pouring Cream
½ teaspoon salt 1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon salt

DIRECTIONS
Vanilla Pouring Cream is simply genius. Mix the
cream until it starts to thicken slightly (you don’t want
whipped cream, but you do want it to thicken up a bit);
add sugar, vanilla, and salt; and continue to mix until
the sugar is dissolved. Pour over warm crisp.

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 PREP TIME: 10 to 15 minutes BAKE TIME: 12 minutes
YIELDS: 2 dozen cookies

Perfect Apricot & Chocolate

Chunk Oatmeal Cookies

The best cookies are easy drop cookies: warm and gooey with the right amount of chew. Stand
mixers are wonderful, but I like a good ol’ hand mixer for these cookies!

INGREDIENTS DIRECTIONS
1 cup room-temperature butter, Preheat oven to 350°. Mix butter, sugar, salt, and vanilla,
softened then add the eggs one at a time, mixing slightly after each
2 cups unpacked dark brown addition. Add the oats, flour, chocolate, fruit, and nuts. Mix
sugar until just combined, and drop 6 to 8 spoonfuls of dough onto
1 teaspoon salt a parchment-lined cookie sheet. Repeat until dough is used up.
1 teaspoon vanilla extract Bake for 12 minutes. The cookie might still be a touch glossy
2 eggs in the center, with golden edges. Bake for 1 additional minute if
2¼ cups oats they need a bit more browning. Allow to cool for at least 5 to
1 shy cup flour 7 minutes on the cookie sheet before placing them to cool on
1 cup dark chocolate pieces wire racks.
¾ cup dried apricots, diced
¾ cup pecans or hazelnuts,
chopped and toasted

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 194 SW EE TS

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 INACTIVE TIME: 3 hours BAKE TIME: 1 hour YIELDS: one 9×13-inch pan

Bread Pudding

I have a different way of making bread pudding. It is simple and, literally, foolproof!

INGREDIENTS DIRECTIONS
6 to 7 cups torn, stale Italian Soak the bread in the milk and cream (at room temperature)
country bread (crumbs and for at least 1 hour; 2 is best. Whip the eggs, salt, vanilla, sugar,
all) and cinnamon until the eggs have given up all elasticity. Fold
3 cups whole milk the eggs into the bread mixture, along with the plums, and mix
2 cups heavy cream well. Soak in the refrigerator for at least 2 additional hours and
5 eggs up to overnight! Preheat the oven to 350°, and liberally butter
2 teaspoons salt a 9×13-inch baking dish with at least 2 tablespoons of butter.
1 tablespoon vanilla extract Pour the bread pudding into the dish. Use the remaining butter
2 cups loosely packed dark to dot the top. Bake for at least 1 hour. The pudding will puff
brown sugar up and soufflé. Drizzle with fresh Salted Toffee Sauce and cream
1 teaspoon ground cinnamon or additional butter. Serve warm!
½ cup butter, softened, divided
2 cups diced Italian plums
(optional)
Salted Toffee Sauce (see recipe
page 251)

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 B u tte r m i l k Van i l l a Po u n d C ake

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 PREP TIME: 5 minutes BAKE TIME: 45 to 55 minutes

YIELDS: one Bundt pan

Buttermilk Vanilla Pound Cake

INGREDIENTS DIRECTIONS
1 cup buttermilk Preheat oven to 350°, and butter and flour a Bundt or loaf
¾ cup olive oil pan. Mix all the wet ingredients until combined. Slowly add
½ cup melted butter the sugar, flour, baking powder, and salt, and mix just until
5 eggs the mixture comes together; don’t overmix. Bake for 45 to 55
2 teaspoons vanilla extract minutes or until the top is golden and a toothpick comes out
1½ cups sugar or evaporated clean when inserted in the deepest part of the cake.
cane juice
2¼ cups all-purpose flour Serve with fresh Brown Sugar Cream (see recipe below) and
2 tablespoons baking powder berries!
¾ teaspoon sea salt

Brown Sugar Cream

INGREDIENTS
1 cup loosely packed dark brown sugar
2 cups sour cream
1 teaspoon vanilla extract

DIRECTIONS
Gently fold brown sugar into sour cream, making sure not to overmix. Add vanilla, and
continue to carefully, slowly combine. With the brown sugar swirled throughout the cream,
let stand in the refrigerator for a minimum of 1 hour. Remove, then fold to completely
combine. Cream should still be thick and rich. Use this to top buttermilk pound cake, or
serve with fresh strawberries.

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 C h o c o l ate W h i te C h o c o l ate C h i p C o o k i e s

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 PREP TIME: 5 minutes INACTIVE TIME: 30 minutes
BAKE TIME: 10 to 12 minutes YIELDS: 2 dozen

Chocolate White Chocolate Chip Cookies

INGREDIENTS DIRECTIONS
1¼ cups all-purpose flour Preheat the oven to 350°. Combine the flour, cocoa, salt, and
½ cup unsweetened dark baking soda in a bowl, mixing very well with a wire whisk.
chocolate cocoa powder Set aside. Combine butter, eggs, sugar, vanilla, and dark brown
1 teaspoon salt sugar in a separate bowl. Slowly add the flour mixture and
1 teaspoon baking soda white chocolate chips. Mix until just combined. Drop dough
1 cup butter, room temperature in 1-ounce scoops onto a cookie sheet, and bake for 10 to 12
2 eggs minutes or until just before set. Allow to cool for 10 minutes on
¾ cup sugar the pan before removing to a wire rack.
1 teaspoon vanilla extract
1 cup unpacked dark brown
sugar
2 cups white chocolate chips

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 PREP TIME: 10 minutes YIELDS: enough icing for one 9×13-inch cake or
12–16 cupcakes

Infamous Chocolate Sandwich

Cookie Buttercream
You know those trademark cookies that start with an O and end with an O? (There might be
an R and an E in the middle somewhere.)

INGREDIENTS DIRECTIONS
1½ cups butter, softened In the bowl of a stand mixer, cream butter, sugar, salt, and milk
3 cups confectioners’ sugar until fluffy and creamy. Break chocolate cookies into pieces, all
½ teaspoon salt shapes and sizes. Fold cookies into the buttercream, and use to
2 tablespoons milk top a cake or cupcakes.
1 package chocolate sandwich
cookies

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 PREP TIME: 10–15 minutes INACTIVE TIME: 1 hour 40 minutes
BAKE TIME: 50 minutes YIELDS: 9 rolls

New-School Cinnamon Rolls

I love homemade cinnamon rolls. These are so very tender and buttery!

SWEET MILK DOUGH DIRECTIONS

3 cups flour Put all dough ingredients into a bread machine and set on
1 cup whole milk, warmed dough setting for 1 hour and 40 minutes. Check texture: if
½ cup butter, softened it’s too dry, add milk 1 tablespoon at a time. If it’s too moist,
¼ sugar add flour 1 tablespoon at a time. This is moist dough; it’ll be
1 egg slightly sticky but should pull away from the sides of the bread
3 teaspoons bread machine machine. After you’ve reached the best consistency, just forget
yeast the dough for at least 2 hours. If you do not own a bread
1 teaspoon salt machine, mix all sweet dough ingredients by hand or in the
bowl of a stand mixer for 7 minutes, until dough is smooth and
FOR THE 9×13-INCH somewhat tacky. Allow to rise at room temperature, covered,
BAKING DISH for 45 to 60 minutes.
½ cup butter, softened
3 tablespoons maple syrup When dough is finished, preheat oven to 350°, and prepare
½ cup brown sugar parchment-lined 9×13-inch baking dish (not optional) by smearing
butter, maple syrup, and brown sugar in the bottom. Set aside.
CINNAMON ROLL FILLING
½ cup butter, softened but not Turn dough out onto a flour workspace, and gently form a large
completely melted 20x10-inch rectangle. Spread melty butter over the dough, then
3 teaspoons ground cinnamon sprinkle with cinnamon, brown sugar, and salt. This is a lovely
1 cup brown sugar opportunity to add nuts or dried fruit if you like.
1 teaspoon salt
Nuts or dried fruit, optional Once the dough is decorated, roll it away from you into a tight,
even coil. It doesn’t have to be perfect!

Once rolled, slice into 9 even rolls. Place the rolls in prepared baking
dish. Allow to rise for 30 minutes. Bake for 45 to 50 minutes or
until rolls are golden brown and dough is cooked through. Pour
Buttermilk Glaze on top of the rolls (see recipe page 229).

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 PREP TIME: 5 minutes BAKE TIME: 12 to 14 minutes YIELDS 2 dozen

Coconut Custard Macaroons

These cookies are locally famous where I am from! Friends and coworkers request them all
the time! I can remember when I first tried making them. Regular coconut macaroons were
my all-time favorite, and I wanted to try them at home. Every recipe used only egg whites and
sugar; condensed milk was in a few, but not many. Where was the butter? Where was the egg
yolk? I didn’t have time to whip soft peaks, thus the buttery egg-custard macaroon was born.
It’s been wowing folks since 2005.

INGREDIENTS DIRECTIONS
1 (17.5-ounce) package Preheat the oven to 375°, and line a cookie sheet with
sweetened, shredded coconut parchment paper. Mix all the ingredients until the batter is
1 (14-ounce) can sweetened completely mixed. Use an ice-cream scoop to distribute equal
condensed milk portions onto the cookie sheet. Bake until all edges and tops of
½ cup butter, melted cookies are golden brown, about 14 minutes. Depending on the
1 egg weather, cookies might need a few additional minutes to bake.
1 teaspoon vanilla extract Let cookies set on cookie sheet for about 5 minutes, no more
¾ teaspoon sea salt than 20, or they will stick! Transfer to serving dish or plate to
continue cooling.

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 PREP TIME: 10 to 15 minutes BAKE TIME: 25 to 30 minutes
YIELDS: one 9×13-inch pan

Cream Cheese Pumpkin Pie Bars

THE CRUST DIRECTIONS

2 cups flour Preheat the oven to 350°, and line a 9×13-inch pan with
½ cup sugar parchment paper. Whisk the dry ingredients for crust together
1 teaspoon salt in a mixing bowl. Pour melted butter into the flour mixture
1½ teaspoons baking powder (it will look crumbly). Press the crust into the pan, and bake
1 cup butter, melted partially for 12 minutes until slightly set. (You’re not looking
for the crust to be completely cooked; only small patches
PUMPKIN FILLING beginning to turn golden.)
1 (29-ounce) can pure pumpkin
or 3½ cups fresh roasted While the crust is baking, mix together all the ingredients for
pumpkin flesh without the the pumpkin filling with a hand mixer or wire whisk. Set aside.
skin
1¼ cups dark brown sugar In another, smaller bowl, microwave cream cheese for 10 to 30
1 cup cream seconds until it’s nicely melted. Add confectioners’ sugar, and mix
3 eggs until the lumps have disappeared and it’s smooth and creamy.
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice When the crust has finished partially baking, pour the pumpkin
1 teaspoon ground cinnamon filling into the center. Quickly spread it evenly all over the crust.
½ teaspoon salt (It’s perfectly fine if some of the crust moves under the weight
of the pumpkin; it creates a tasty, thicker edge.)
CREAM CHEESE SWIRL
1 (8-ounce) package cream Spoon the cream-cheese blend evenly over the pumpkin; I tend
cheese, room temperature to get about 12 tablespoon dollops over the bars. Make sure to
¾ cup confectioners’ sugar scrape every last bit on! Using your spoon, carefully drag through
the cream-cheese dollops and pumpkin to create beautiful swirls.
Do not over swirl, even though it is the best part.

Return to the oven for 20 to 30 minutes, and remove it just

before the center is completely set. A small amount of wobble
is fine, because your bars will continue to set as they cool. Slice
into 12 large bars or 24 average ones. Try not to inhale the pan.

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 PREP TIME: 20 minutes BAKE TIME: 25 minutes
YIELDS: one 10-inch tart or one 14x4-inch rectangle tart, as shown

Frangipane Jam Tart

CRUST DIRECTIONS
¾ cup butter, softened Preheat the oven to 350°. For the crust, cream butter, sugar,
½ cup sugar and salt until fluffy, and fold in the flour. It might be a touch
½ teaspoon kosher salt crumbly, but that’s just fine. Press the dough into tart pan. Bake
1¾ cups flour for 15 minutes. Set aside, and allow to cool slightly.

FRANGIPANE For the filling, mix all the ingredients except the jam until
1 cup almond flour or ground smooth. Pour into your parbaked tart shell. Gently place at
almond least 7 spoonfuls of warmed jam into the shell, taking great
¼ cup butter, melted care not to let any of the dollops touch. Gently and lightly drag
2 eggs a fork through the jam to create lovely swirls! Bake for at least
2 heaping tablespoons sugar 25 minutes or until the tart has set and is slightly golden brown
2 tablespoons all-purpose flour on top.
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup raspberry jam, warmed

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 PREP TIME: 10 to 15 minutes BAKE TIME: 10 minutes

INACTIVE TIME: At least 4 hours YIELDS: one 9×13-inch pan

Citrus Tart

I’m obsessed with curd! I love to add all kinds of citrus, not just lemon. Lemons and limes add
a complexity that can’t be beat!

CITRUS CURD DIRECTIONS

1 cup butter, softened Mix the butter, sugar, and eggs in the bowl of an electric mixer.
1¾ cups sugar Pour in the citrus juice, then transfer to a nonstick saucepan
4 eggs and heat over medium heat until mixture becomes thick and
Juice and zest of 2 limes and 2 passes the spoon-coat test. (When you run your finger along
lemons (at least ½ to ¾ cup the back of the stirring spoon, the indentation does not run
juice, including zest) together.) Stir constantly and heat slowly, so you don’t get
scrambled eggs! Once the curd has fully thickened, place in a
GRAHAM CRACKER CRUST nonreactive bowl and set aside.
12 graham crackers, crushed
3 tablespoons butter, melted Preheat the oven to 350°. Pulse the graham crackers in a food
1 tablespoon sugar processor until finely crumbed. Add the melted butter, sugar,
Pinch of salt and salt, and pulse 2 to 3 times more. Press the crust into the
Fresh Whipped Cream (see bottom of a 9-inch springform pan or 9-inch tart pan with
recipe page 251) removable sides. Bake for 10 minutes until golden. Cook on
a wire rack for at least 1 hour. To assemble the tart, pour the
prepared curd into the baked and cooled tart shell. Refrigerate
for at least 3 hours before dolloping Fresh Whipped Cream on
top. Chill another hour. Bring tart out at least 30 minutes before
serving, and remove sides from the pan. Slice and serve!

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 PREP TIME: 10 to 15 minutes BAKE TIME: 12 to 18 minutes

YIELDS: 24 crackers

Homemade Graham Crackers

Do you ever wonder how to make something that’s readily available at the grocery store?
Lately, I find myself trying to make all kinds of pantry staples from scratch, and my mind is
blown when it tastes the same or BETTER! That’s how I feel about these Homemade Graham
Crackers. I was thrilled to make a batch that not only tasted like I remember, but even turned
out better than the boxed version with little effort. It’s just like making a cookie! (Graham flour
is actually just a special grind of wheat flour; it can be tricky to find, but whole-wheat pastry
flour is in every grocery store and subs just fine!)

INGREDIENTS DIRECTIONS
1½ cups whole-wheat pastry Preheat the oven to 350°. In the bowl of a stand mixer or
flour or graham flour using a hand mixer, mix all dry ingredients well. Add butter
½ cup all-purpose flour, plus cubes, and mix until it resembles cornmeal, almost as if you’re
extra for dusting making a piecrust. Add honey and milk, and mix until it just
½ cup packed dark brown sugar forms into a ball. (This will be slightly moist dough.) Turn the
1 teaspoon ground cinnamon dough out onto a floured surface, and roll out in a rectangular
½ teaspoon baking soda shape. Use a butter knife or square cookie cutter to create
½ teaspoon salt 3x3-inch squares, large enough to house a giant overfilled
½ cup butter, cold and cubed s’more! Bake on a cookie sheet for 12 to 18 minutes. This
¼ cup plus 2 tablespoons honey recipe makes 24 crackers.
¼ cup cold milk
Just in case you haven’t had the pleasure of making a s’more:
Place at least 2 small squares of chocolate on a graham
cracker. If you don’t have a freshly fire-roasted marshmallow,
microwave a marshmallow on the chocolate-covered cracker
for around 10 seconds. Sandwich another cracker on top of
the marshmallow and chocolate to create the gooiest treat
that everyone will love! I hope you enjoy these as much as my
family does!

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 PREP TIME: 5 minutes INACTIVE TIME: 4 hours
YIELDS: 12 4-ounce popsicles

Creamy Coconut Apple

Strawberry Popsicles

The possibilities are endless here; you can easily use this recipe as a jumping-off point for any
frozen combo.

INGREDIENTS DIRECTIONS
1 (12-ounce) can frozen apple- Combine all the ingredients in a blender, and pulse a few times.
juice concentrate (I like my fruit to retain a bit of shape.) Carefully pour into
1 cup fresh fruit (I used freezer-proof popsicle molds or ice-cube trays. Place in freezer
strawberries) in a level area, and freeze for a minimum of 4 hours, or up to 2
1 cup coconut cream (from the days. Enjoy within a week for best flavor.
can)
This recipe makes 12 popsicles in a standard at-home popsicle
maker; you also could use ice-cube trays or blend it in
smoothies! (You will have some popsicle base leftover; you
could always just drink the base with a few ice cubes, too! It’s
heavenly.)

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 D ar k C h o c o l ate S al te d A l m o n d B ar k

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 PREP TIME: 5 to 10 minutes INACTIVE TIME: 60 minutes
YIELDS: one 9×13-inch pan

Dark Chocolate Salted Almond Bark

If you can breathe, you can make this easy treat! I was a fan of the salty-sweets craze long
before it was a fad. I think 3 million other women would attest to the love of salty-sweet snack!

INGREDIENTS DIRECTIONS
16 ounces good dark chocolate Line a cookie sheet with parchment paper. For the almonds,
pieces you can use any style you like, but I prefer 2 cups raw almonds,
2 cups roasted almonds which I roast on a dry cookie sheet at 350° until they’re
½ teaspoon kosher salt fragrant. (Pay careful attention, as the oil in the nuts is very
delicate and can go from perfectly roasted to burned in a matter
of seconds.) Cool the almonds completely. Microwave the
chocolate pieces in a large mixing bowl at 50 percent power in
30-second bursts until completely melted and smooth. Add the
almonds, and mix thoroughly and quickly into the chocolate.
Use a plastic spatula to transfer the chocolate and almonds free-
form onto parchment paper. Quickly and lightly sprinkle salt on
top. Refrigerate for about 1 hour or until the chocolate is set.
Break into large pieces, and enjoy.

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 PREP TIME: 15 minutes BAKE TIME: 35 to 40 minutes
INACTIVE TIME: 2 hours YIELDS: 4 4-ounce ramekins

Espresso Crusted Crème Brûlée

I didn’t have a torch to caramelize these guys, but I didn’t let that stop me! Just sprinkle Sugar/
Espresso Mix on top, and cook in the broiler on high for around 1 minute. Watch them very
carefully; they burn quickly! The espresso granules make for an even smokier crunch, and it’s
pretty much to die for!

INGREDIENTS DIRECTIONS
2 cups heavy cream Heat the cream with the vanilla bean in a medium, heavy-bottomed,
1 vanilla bean, split lengthwise nonreactive saucepan over medium-low heat for 15 minutes, stirring
4 large egg yolks to ensure the cream does not burn. Do not let it boil. Remove from
¼ cup plus 1 tablespoon sugar the heat, and let stand for 15 minutes. Discard the vanilla bean.
Hot water
Preheat the oven to 300°. Beat the yolks in a large bowl with an
SUGAR/ESPRESSO MIX electric mixer on high speed for 5 minutes until light and fluffy.
½ cup light brown sugar Gradually beat in the sugar. Add half the cream mixture, a little at a
2 tablespoons super-finely time, to the egg mixture, whisking until well blended. Pour the egg
ground espresso mixture into the remaining cream mixture. Mix thoroughly. Pour
custard into 4 medium ramekins or custard cups. Place the dishes
in a large baking pan. Pour enough hot water into the pan to come
halfway up the sides of the ramekins.

Bake for 35 to 40 minutes or until the mixture is set in the center (it
should still wiggle when shaken). Carefully remove the dishes from
the baking pan. Let cool to room temperature, and refrigerate for at
least 2 hours.

Sprinkle an even layer of Sugar/Espresso Mix over each Crème

Brûlée, covering completely. (I use about 1 tablespoon each.) To
caramelize the sugar, place custards on a baking sheet and heat in
preheated broiler on high for only 1 to 2 minutes. You want the
sugar to bubble but not turn too black. Serve right away. The sugar
won’t retain its crunch, but these do keep well in the fridge for up to
1 day after the sugar has been broiled.
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 PREP TIME: 15 minutes BAKE TIME: 12 to 15 minutes
YIELDS: 8 to 10 scones

Cream Scones with Warm Honey

& Fresh Strawberry Mash
These scones make a lovely base for strawberry shortcake, too!

INGREDIENTS DIRECTIONS
2¼ cups flour, spooned and Preheat the oven to 375°. Combine the dry ingredients in a bowl,
leveled and mix thoroughly with a wire whisk. Cut the cold butter in
½ cup sugar with a pastry knife or fork. Make a well in the center of the flour
1 tablespoon baking powder mixture, and add cream, vanilla, and egg. Mix by cutting through
½ teaspoon salt the center and folding until the batter has just come together.
½ cup butter, cold and cut into Turn out onto a floured surface, and form into an 8-inch circle.
tiny pieces Cut the circle in half, then cut each half in half again, until you
¾ cup heavy whipping cream have 8 perfect little triangles. Arrange triangles on a baking sheet,
½ teaspoon vanilla extract and bake for around 15 minutes or until golden brown on top.
1 egg, lightly beaten (As an option, brush the top of each scone with a bit of heavy
Heavy cream and raw sugar for cream, and sprinkle with raw sugar before baking.)
topping, optional
Melted butter and raw honey for
topping, optional Strawberry Mash
1 cup fresh super-ripe strawberries
2 tablespoons sugar
Pinch of salt

DIRECTIONS
Sometimes jam can be a bit too sweet when I want to enjoy
the fresh berries of the season. But this mash is simple
and balanced: just mash the berries with sugar and salt.
Normally, strawberries at the peak of the season will smash
quite nicely with just a fork, but you always can chop them
up first. Spoon onto warm scones; add a little melted butter
and warm honey, and you’ve got a party!

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 Lemon Curd

INGREDIENTS
4 eggs Juice and zest of 2
½ cup butter, softened small lemons (or
1 cup sugar 1 large one)

DIRECTIONS
Combine the eggs, butter, and sugar in the bowl of a stand mixer or using an electric hand
mixer, and mix thoroughly. Add lemon juice and zest, and pour into a nonreactive medium
saucepan. Heat on medium until the mixture thickens into curd, about 10 minutes. If it looks
separated at first, that’s fine; it will come together. Stir constantly, and do not let it get too hot,
or the eggs will scramble! Cool to room temperature before using. This lasts in the fridge up to
3 days. Bring to room temperature before serving.

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 PREP TIME: 10 minutes BAKE TIME: 25 to 30 minutes
YIELDS: two 8-inch round pans

Strawberry Lemonade Cake

This cake is so lovely and unfussy, I don’t trim the layers.

INGREDIENTS DIRECTIONS
1½ cups superfine white sugar Preheat the oven to 350°, and line the bottom of 2 8-inch
1 cup butter, softened round pans with parchment paper. Butter the sides of the pans.
1 teaspoon vanilla extract Beat the sugar and butter in one bowl until light and fluffy.
Juice and zest of 1 lemon Add the vanilla, lemon juice and zest, and salt, and mix gently.
1 teaspoon salt Mix the eggs and cream in a separate bowl. Mix the flour and
4 eggs baking powder in a third bowl. In three alternating additions,
1¼ cups cream add the flour/baking powder mixture to the butter/sugar, then
3 cups flour the cream, gently folding after each addition. Mix until just
1 tablespoon baking powder incorporated. Divide the batter between the cake pans, and bake
Lemon Curd, cooled (see recipe for 25 to 30 minutes or until a pick comes out clean. Cool cakes
page 220) completely before filling.
Fresh Whipped Cream (see
recipe page 251) Place one cooled cake layer on serving pedestal. Add ⅓ of
2 cups sliced strawberries, for Lemon Curd and ⅓ of Fresh Whipped Cream. Top with second
topping cooled cake layer, and add another ⅓ each of curd and cream,
smoothing in a rustic fashion, and top with 2 cups sliced, juicy
strawberries. Serve by slicing and adding an extra spoon of the
reserved curd and whipped cream!

To make this cake extra fun, top with whipped cream

and strawberries!

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 PREP TIME: 5 to 10 minutes COOK TIME: 30 to 45 minutes
YIELDS: one 9×13 pan

Plum Crumble

INGREDIENTS DIRECTIONS
7 to 10 black plums (depending Preheat the oven to 350°, and liberally butter a 9×13-inch
on size), sliced to yield 6 to 7 glass baking dish. Arrange the sliced plums in the dish, and
cups of fruit sprinkle the sugar over the top. Combine all topping ingredients
¾ cup sugar in a separate mixing bowl, and mash with a fork until you
Butter (for the baking dish) get crumbly well-mixed bits, ranging in size from a pea to an
almond. Sprinkle crumble mixture over the plums, and bake for
CRUMBLE TOPPING at least 45 minutes or until the crumble is bubbling and golden
2 cups all-purpose flour brown on top.
1 cup butter
1 cup sugar
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon salt

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 PREP TIME: 5 to 10 minutes INACTIVE TIME: 3 hours YIELDS: 1 pie

Peanut Butter Ice Box Pie

FILLING DIRECTIONS
1 (8-ounce) package cream Whip the cream cheese and peanut butter in the bowl of a
cheese, softened stand mixer on low speed for 3 minutes, slowly increasing the
1 cup smooth peanut butter speed to medium. Scrape down the sides of the bowl, and add
½ cup confectioner’s sugar the sugar, vanilla, and salt. Mix until smooth. Slowly add the
1 teaspoon vanilla extract pudding, and mix until it’s completely come together.
½ teaspoon salt
2 cups prepared vanilla pudding Meanwhile, crush shortbread cookies and mix with melted
3 cups Fresh Whipped Cream butter. Press into a 9- or 10-inch pie dish. Pour peanut-butter
(see recipe page 251) filling into the prepared crust. Let stand in the refrigerator for 3
½ cup toasted salted peanuts hours.

CRUST Gently spread Fresh Whipped Cream over the pie, and sprinkle
15 shortbread cookies salted peanuts on top!
1 stick butter, melted

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 P i s tac h i o O ran ge S h o r tb re ad C o o k i e s

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 PREP TIME: 5 to 10 minutes BAKE TIME: 10–12 minutes
YIELDS: 2 dozen cookies

Pistachio Orange Shortbread Cookies

Crumbly buttery and quite tasty! Shortbread cookies are the most versatile and crowd-pleasing
cookie beside the king chocolate chip! Almost any flavors can be added to make this your very
own recipe.

INGREDIENTS DIRECTIONS
1 cup butter, room temperature Cream butter, sugar, salt, vanilla, and orange zest until smooth,
¾ cup confectioners’ sugar then fold in flour and pistachios. Roll the mixture into 2
¼ teaspoon salt logs, wrap in parchment, and let rest in the refrigerator for
1 teaspoon vanilla extract 2 hours. About 20 minutes before you’re ready to bake the
1 tablespoon freshly grated cookies, preheat the oven to 350°, and line a cookie sheet with
orange zest parchment paper. Slice the cookies about ¼-inch thick, and
2 cups all-purpose flour arrange on the cookie sheet. Bake for 10 to 12 minutes or until
½ cup toasted, chopped the cookies are golden!
pistachios

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 B ut ter mi lk B lueb e r r y Mu f f i n s w i th Le m o n S h o r tb re ad C r u m b l e s & B u t t e r m i l k Gl aze

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 PREP TIME: 5 to 10 minutes BAKE TIME: 20 to 25 minutes
YIELDS: one mini Bundt pan or 12 to 16 muffins

Buttermilk Blueberry Muff ins with Lemon

Shortbread Crumbles & Buttermilk Glaze

BLUEBERRY MUFFINS DIRECTIONS

1½ cups flour (plus 2 Preheat the oven to 350°. Mix the dry ingredients together
tablespoons set aside) in a large bowl. Make a well in the center, and add all wet
1 cup sugar ingredients. Fold the batter into itself until it’s just mixed. Toss
¾ cup almond flour blueberries with 2 tablespoons flour just to coat them; this will
3 teaspoons baking powder keep them from sinking to the bottom of the batter. Gently fold
1 teaspoon kosher salt berries into batter. Do not overmix this one; you want those
¾ cup buttermilk berries to burst during baking, not in your batter bowl.
Juice of 1 lemon (save the zest
for the crumble top) If you are using liners, fill each one ¾ full with batter, and place
½ cup melted butter about 1 tablespoon of Lemon Shortbread Crumble Topping on
1 egg top of each. This made about 12 heaping muffins for me, but I
2 cups fresh blueberries overfilled mine; you should get about 16 muffins. Bake for 20
to 25 minutes or until they are golden and puffed up and a pick
LEMON SHORTBREAD comes out clean!
CRUMBLE TOPPING
¾ cup flour Once they have cooled slightly, drizzle Buttermilk Glaze all over
½ cup sugar the top!
1
/3 cup butter, softened
Zest of 1 lemon

I baked these guys in a mini Bundt pan so they would

Buttermilk Glaze resemble donuts! They sure were fun to eat. Noah
1 cup confectioners’ sugar loved them, and he loved helping. The shortbread
2 to 3 tablespoons buttermilk topping is really unexpected and basically what’s
been missing from blueberry everything for as long
DIRECTIONS as blueberries have been around! I think next time I
Mix and set aside. will go for a large muffin tin with liners or a 9×13-inch
cake pan for a coffee cake. They are light, airy, and
full of flavor.

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 Piecrust Tips
TIPS FOR AMAZING, FLAKY, LIGHT CRUST EVERY TIME:
Chill dough (see recipe page 233) for at least 30 minutes or up to 4 hours.

Allow the crust to sit at room temperature for about 10 minutes before you roll it out.
Flatten pie dough into a disc (or 2 discs for a double-crust pie) before chilling; this allows
for easier rollout.

Shortening makes for even flakier layers. Don’t overwork it. Rustic, or messy, always wins.

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 Additional Fun Tips
Use dough scraps for a crumbly topping shortcut.

Add a tablespoon of lemon juice to overripe fruit intended for pie filling to bring back a
fresh, tart taste.

Skip flour or thickeners in underripe fruit so you get a bit of juice in your pie. A sprinkle of
salt in pie filling evens out the flavor profile and adds pop.

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 232 SW EE TS

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 PREP TIME: 10 to 15 minutes INACTIVE TIME: 30 minutes
BAKE TIME: 60 minutes YIELDS: one 9-inch pie

Blueberry Pie

I have been making pie fillings without a recipe since I was about 12 years old. My mom always
said ¼ cup of sugar and ¼ cup of flour to 4 to 5 cups ripe sweet fruit, and ½ cup of sugar if
the fruit was tart. Dot the top with butter up to ½ cup. Put a top crust or crumble on top! I
employed this when making the blueberry pie!

INGREDIENTS DIRECTIONS
4 cups blueberries Preheat the oven to 350°. Mix everything except the butter in
¼ cup sugar a bowl, and pour into piecrust. Dot the top with all that tasty
¼ cup flour butter. I used the leftover crust trimmings to make a crumbly
½ cup butter top. Bake for about 60 minutes on a baking sheet to catch
overflow. Cool, and enjoy!

Butter Pie Dough

I definitely cannot take any credit for making a piecrust recipe! You can’t mess up or add
to perfection! This perfect crust is a French cooking benchmark.

2½ cups all-purpose 1 cup cold butter, 1 tablespoon sugar ¼ to ½ cup ice

flour cubed 1 teaspoon salt water

DIRECTIONS
Mix the first four ingredients in the bowl of a stand mixer or using a pastry cutter until it’s
crumbly and resembles large or coarse ground cornmeal. While the mixer is on the lowest
setting, slowly add just enough ice water to bring your dough together. Transfer the pie dough
onto a large piece of plastic wrap, and form into a disc. Wrap tightly, and chill for 30 minutes
or up to 3 days! Allow pastry to sit at room temperature for about 10 minutes before rolling
out on a floured surface.

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 PREP TIME: 10 to 15 minutes BAKE TIME: 45 to 60 minutes
YIELDS: one 9-inch pie

Spiced Caramel Apple Pie

I never throw away a scrap of dough! Simply lay extras on the baking sheet, and sprinkle with
cinnamon and sugar! Also, if your crust edges begin to darken, tent with foil to finish baking.
For a glossy bakery crust, beat 1 egg with 1 tablespoon water, and brush over the crust before
baking. Then sprinkle with cinnamon and sugar!

INGREDIENTS DIRECTIONS
5 to 6 Granny Smith apples (or Combine first five ingredients in a medium saucepan, and cook
any tart apple), peeled and for 10 minutes over medium heat until the apples begin to lose
thinly sliced a bit of their crunch. (I love using pumpkin pie spice in apple
1¼ cups dark brown sugar pie you get four or five sweet, warm spices in one ingredient!)
½ cup butter Remove from heat, sprinkle flour over the apples, and mix
1 tablespoon pumpkin pie spice thoroughly.
1 teaspoon kosher salt
2 tablespoons flour Preheat the oven to 350°. Divide the pie dough in two. Roll half
Butter Pie Dough (see recipe out for the bottom crust, and place in a 9-inch pie dish. Pour
page 233) the filling in. Roll the other half of the dough out into a 10×10-
inch square, and slice into 8 strips. Lay 4 strips across the pie
lengthwise, then make a 90-degree turn and lay the other 4 the
opposite way. No weaving. Who’s got time for weaving? Use
your fingers to pinch and crimp the edges of the lattice strips to
edge the crust. Place pie on a lined baking sheet, and bake for
about 60 minutes.

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 PREP TIME: 5 to 10 minutes BAKE TIME: 45 to 60 minutes
YIELDS: one 9-inch pie

Strawberry Lime Pie

INGREDIENTS DIRECTIONS
Butter Pie Dough (see recipe Roll out pastry, and press into the bottom of a 9-inch deep pie
page 233) dish or a 10-inch tart pan that has been lined with parchment
4 to 5 cups fresh strawberries, paper. Trim the excess dough, and break it up to add to the top
sliced of the pie (you should have about 1 cup of scraps). Preheat the
½ to ¾ cup sugar, depending oven to 350°. Lightly mix the remaining ingredients in a large
on berries’ sweetness bowl. Pour the mixture into the shell, and dot the top with
Juice and zest of 1 lime reserved dough bits. Place the pie on a baking sheet, and bake
¼ cup flour for at least 45 minutes or until the pastry is golden and the
1 teaspoon salt strawberries have bubbled and thickened to resemble jam. If in
doubt, always bake a pie a touch longer!

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 PREP TIME: 5 to 10 minutes BAKE TIME: 45 to 60 minutes
YIELDS: one 9×13-inch pan

Rhubarb & Raspberry Crisp

I have a confession: I had never worked with rhubarb until this year! I had a rhubarb pie once
that was so bitter, I never took interest in trying it or cooking with it on my own again! My sister
purchased some at the market and didn’t have time to cook with it, so without even consulting
a recipe, I threw together a basic crisp. It was anything but basic; it was one of the best crisps I
had ever tasted! How had rhubarb eluded me all these years? I had seriously been missing out.
Rhubarb is tangy and reminds me of a lighter-in-texture Granny Smith apple with an almost
celery-like texture. It bakes up so beautifully in almost any pie, crisp, or tart. Now I know!

FILLING DIRECTIONS
4 cups sliced rhubarb (about 3 Preheat oven to 350°. Liberally butter a 9×13-inch glass baking
large stalks) dish. Toss the rhubarb with the flour and sugar in a mixing
¼ cup all-purpose flour bowl to evenly coat. Pour mix into the bottom of baking dish.
1½ cups sugar Sprinkle with raspberries.
2 cups fresh raspberries
Combine the first five topping ingredients in a separate bowl.
OAT TOPPING Add melted butter, and combine. Pour oat mixture on top of
2 cups oats the fruit, and dot with additional butter if you desire! (I almost
½ cup dark brown sugar always do!) Bake at least 45 minutes, until the fruit is bubbly
2 tablespoons all-purpose flour and fork-tender. Let cool for at least 20 minutes, and serve
1 teaspoon salt warm with vanilla ice cream.
1 teaspoon vanilla extract
½ cup butter, melted

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 Bre ad P u d d i n g Fre n c h To as t w i th S traw b e r r y Syr u p

238

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 PREP TIME: 5 minutes COOK TIME: 15 to 20 minutes

YIELDS: 10 to 12 slices

Bread Pudding French Toast

with Strawberry Syrup
INGREDIENTS DIRECTIONS
1 loaf brioche, cut into 1-inch Slice brioche, lay slices on a tray, and set aside. Beat eggs,
slices (about 10 slices) milk, cinnamon, vanilla, sugar, and salt in a large mixing
4 eggs bowl until the eggs no longer hold any elasticity, about 4
3 cups milk minutes. Meanwhile, heat a large skillet to medium, and add 1
1 tablespoon ground cinnamon tablespoon butter to the pan. Dredge 2 slices of bread at a time,
1 teaspoon vanilla extract and allow them to soak in the custard for at least 30 seconds.
½ cup packed brown sugar Lay 2 soaked slices of bread in the pan at once. Brown the
½ teaspoon salt French toast for at least 3 minutes before flipping. (If the pan
1 cube butter, softened, for is too hot, you will burn the bread before a golden crust forms,
frying so pay careful attention and adjust the heat accordingly.) Flip
¾ cup confectioners’ sugar, for the bread, and cook for an additional 2 minutes or until it’s
dusting done! Add a fresh pat of butter to the pan before each slice is
Strawberry Syrup (see recipe fried. Repeat until you’ve used all your bread and custard. To
page 187) finish, sprinkle with confectioners’ sugar, and drizzle with fresh
strawberry syrup.

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 PREP TIME: 10 minutes BAKE TIME: 12 to 18 minutes

YIELDS: 8 tarts

Stone Fruit Chèvre Tarts

INGREDIENTS DIRECTIONS
1 package store-bought puff Thaw puff pastry according to package directions. Flour a clean
pastry counter or board, and lay out pastry. Cut sheets into four, and
4 ounces cream cheese, lay on a cookie sheet.
softened
2 ounces chèvre or other mild, Preheat the oven to 400°. Combine cream cheese, chèvre, sugar,
creamy goat cheese salt, and vanilla in the bowl of a stand mixer, and mix until it
¾ cup confectioners’ sugar comes together. Spoon 1 to 2 tablespoons of the cheese mixture
½ teaspoon salt into the center of each pastry. Lay at least 4 or 5 slices of fruit
½ teaspoon vanilla extract on the cheese mixture, and brush the edges of the pastry with
3 to 4 ripe peaches or egg. Bake for 12 to 18 minutes or until the pastry has puffed
nectarines, each sliced into at and is golden brown.
least 10 wedges
1 egg, beaten In a saucepan over medium heat, melt apricot jam. Remove
1 cup apricot jam (optional) from heat. Spoon or brush over warm pastry. Serve
immediately!

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 Tar t C h e r r y D ar k C h o c o l ate G ran o l a B ars

242

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 PREP TIME: 5 minutes BAKE TIME: 20 minutes

YIELDS: one 9×13-inch pan

Tart Cherry Dark Chocolate

Granola Bars
INGREDIENTS DIRECTIONS
1 cup unpacked brown sugar Preheat the oven to 350°, and butter a 9×13-inch pan. Combine
¾ cup almond butter the first five ingredients, and mix well. Add the remaining
½ cup honey or corn syrup ingredients and mix again. Press into the pan, and bake for
½ cup melted butter 20 minutes. Let cool completely before slicing, or they will
½ teaspoon salt crumble. They’re heavenly with vanilla ice cream!
2 cups old-fashioned oats
1 cup chopped dark chocolate
1 cup dried tart cherries
¾ cup shredded sweetened
coconut
½ cup wheat germ

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 PREP TIME: 5 to 10 minutes BAKE TIME: 8 to 10 minutes

YIELDS: 16 to 18 cookies

Sticky Marshmallow Toffee Cookies

with Black Hawaiian Sea Salt
Making these cookies was epic: I am an avid experimenter in the baking kitchen, and when my
mother came back from a trip to Hawaii with black sea salt in tow, I flipped with joy. Black
salt? Yes, crunchy, mineral-rich black salt. It’s made by mixing lava charcoal and salt in some
fabulous way to create a soft salt that lends a beautiful bite and slow finish to any dish. In
honor of the salt craze in the sweets world, these gooey cookies needed just a hint of crunchy
salt to be perfect. They are, quite possibly, one of the best I’ve ever made.

INGREDIENTS DIRECTIONS
¼ cup white sugar Preheat oven to 350°. Line baking sheets with parchment.
½ cup dark brown sugar (You mustn’t skip this step. Hot marshmallow acts like glue,
1 cup butter, softened and without it, your cookies will not release properly once
1 teaspoon vanilla extract cooled.) Mix sugars, butter, and vanilla until it’s just come
2 eggs, room temperature together. Add eggs one at a time. Mix until just combined;
2¼ cups flour don’t overmix at any point in this cookie game. Add flour and
½ teaspoon baking soda baking soda, and mix gently until about halfway combined.
2 cups mini marshmallows Add marshmallows and chocolate chips, and mix, again, just
1½ cups chocolate chips until it’s come together.
1 tablespoon black Hawaiian
sea salt, fleur de sel or any Spoon cookies, about 2 tablespoons of batter each, onto lined
soft-tasting salt, for sprinkling sheet, and bake for 8 minutes. (They need no more than 10
minutes of baking, but check at 8.) Remove, sprinkle with salt,
and allow to cool completely on the pan. Due to the cookies’
gooey nature, I cut squares of parchment and layer it between
cookies for storing if they make it that far!

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 Simple and From Scratch

I always want to push the envelope, to

f ind the best way, to challenge the way it’s
always been done.

T
he right dressing, cream, or sauce can really transform a dish from great to amazing.
During our restaurant days, people absolutely loved the from-scratch everything
when it came to dressings. You’d never catch a store-bought bottle hiding out.
Until I started working at Minoela, I had no idea that you could make real ranch dressing
without a packet of powdery stuff! Don’t be offended; I still have love for that buttermilk
packet. But my very favorite ranch dressing is made with real buttermilk, fresh garlic,
loads of fresh herbs, sour cream, and freshly cracked black pepper. There is nothing quite
like it. But that’s life, right? Years pass, and you find yourself doing a certain something
one certain way…until, one day, you are shown a better way of achieving the same end.
Suddenly, it turns out that what was good enough isn’t the best any longer. I always want
to push the envelope, to find the best way, to challenge the way it’s always been done. This
chapter is filled with items you can easily buy already prepared, but if you’d just try them
from scratch, you might never again find yourself dropping them into your shopping cart.
Enjoy all these simple and delicious dressings, sauces, and toppings. May they make your
meals infinitely better and all the more tasty!

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 PREP TIME: 5 minutes COOK TIME: 4 to 5 minutes INACTIVE TIME: 30
minutes YIELDS: about 12 ounces

Herbed Fresh Ricotta Cheese

INGREDIENTS DIRECTIONS
3 cups whole milk Bring milk, cream, and salt to a simmer. Once you’ve reached
2 cups cream 190° (you can tell you’ve come to a proper temperature or
1 teaspoon salt simmer when tiny bubbles form just along the rim of your
¼ cup lemon juice pan, or by using a thermometer), turn off the heat, and add the
1 cup diced chives lemon juice. Allow to sit for about 4 minutes, stirring only once.
½ cup chopped parsley
½ cup shredded parmesan Wet a piece of cheesecloth and fold so that you have at least
cheese two layers. Place the cloth inside a colander, and set the
1 teaspoon black pepper colander inside a larger bowl or pot to catch the whey. Pour
milk and lemon-juice mixture into the cheesecloth-lined
colander. Allow to drain for at least 30 minutes.

Roll fresh ricotta into a mixing bowl, and add the rest of the
ingredients. Mix completely, and refrigerate. This mixture lasts
about 5 days covered in the fridge.

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 PREP TIME: 5 minutes COOK TIME: 10 to 15 minutes YIELDS: 16 ounces

Lemon Simple Syrup

This is perfect for any drink mixer!

INGREDIENTS DIRECTIONS
1¼ cups sugar For zest strips, use a sharp vegetable peeler to remove only
1 cup water that thin, beautiful lemon zest in perfect long strips, no white
Juice of 1 lemon pith. Combine all the ingredients in a saucepan, and bring to a
Zest strips of 2 lemons (only the simmer until the sugar is completely dissolved. Cool to room
bright yellow part) temperature, and store in the fridge for up to 7 days for all your
party needs!

PREP TIME: 5 minutes YIELDS: 2½ cups

Vanilla Bean Pouring Cream

INGREDIENTS DIRECTIONS
½ cup sugar In a cold bowl, whisk sugar, vanilla seeds, and cream. You’re
Seeds of 1 vanilla-bean pod not making whipped cream, but you do want the cream to
2 cups heavy cream thicken slightly. Cover tightly, and keep in the refrigerator until
1 teaspoon vanilla extract it’s time to use over warm crisps, crumbles, or pound cake.
Keeps refrigerated for up to 3 days.

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 S al te d To f fe e S au c e

250

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 PREP TIME: 5 minutes COOK TIME: 5 to 10 minutes YIELDS: 16 ounces

Salted Toffee Sauce

This sauce is wonderful on French toast or ice cream and tastes heavenly. My sister and her
kiddos came up to visit on a warm summer night, and I happened to have a half-gallon of
vanilla ice cream in the freezer and fresh raspberries in the fridge. The only thing missing was
sticky toffee sauce! I had no butter, only cream. Go figure! I substituted, and it was a happy
mistake, as the sauce was light and creamy. Perfect addition to our sundaes!

INGREDIENTS DIRECTIONS
1½ cup dark brown sugar Combine the sugar, salt, and cream in a heavy-bottomed
1 teaspoon salt saucepan over medium heat. Stir constantly with a wooden
¾ cup heavy cream spoon, and heat until just bubbling, so all the sugar has
dissolved into the cream. The sauce will thicken slightly. Pour
into a glass container with a pour spout. Cool for about 10
minutes, and douse whatever’s waiting for it!

PREP TIME: 4 to 6 minutes YIELDS: 4 cups

Fresh Whipped Cream

INGREDIENTS DIRECTIONS
2 cups cold heavy cream Whip all the ingredients at medium speed until soft peaks form,
¼ cup plus 1 tablespoon sugar about 4 to 6 minutes. Careful to not overmix, as you could start
1 teaspoon vanilla extract to make butter!
½ teaspoon salt

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 PREP TIME: 30 minutes COOK TIME: 15 to 25 minutes
YIELDS: 6 8-ounce jars

Plum Preserves

In early September, the Italian plums begin to drop, and it’s a sign the small, sweet fruit is ready
for plucking! After reading several recipes, I settled on making my own preserves to remind me
of autumn and all its glory. I make a buttery shortbread to spread this on! The warm spices are
comforting, and the tart, tangy fruit is a welcome addition to any ice cream or fresh scone.

INGREDIENTS DIRECTIONS
5 cups pitted Italian black Combine all the ingredients except sugar in a large pot, and
plums bring to a rolling boil. Continue to cook for 5 to 7 minutes until
1 cup chopped walnuts or all fruit is tender and a rich purple color has developed. Add
pecans sugar. Return to a hard boil for 10 minutes. Drop a teaspoon
¾ cup chopped dried dates of jam on a plate, and pop in the fridge for 1 minute. Then run
½ cup apple juice your finger through the preserves; if the line does not run back
½ cup dried cranberries together, your jam is ready to be canned, frozen, or given to
¼ cup fresh lemon juice friends and enjoyed. It lasts up to 2 weeks in the fridge if it’s
¼ cup orange juice not given a water bath.
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon pumpkin pie spice
¼ teaspoon kosher salt
3 cups loosely packed dark
brown sugar

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 PREP TIME: 5 minutes YIELDS: 12 ounces

Apple Cider Honey Mustard

This tangy dressing is amazing as a marinade applied before grilling fish or chicken. I love it on
good ol’ salad. Enjoy it on everything!

INGREDIENTS DIRECTIONS
¼ cup apple cider vinegar Combine all the ingredients except the olive oil. Whisk
¼ cup good honey until smooth and honey is completely dissolved into the
¼ cup your favorite prepared mustard. Slowly stream olive oil into the mixture to create an
mustard emulsification. (That’s a fancy way of saying the dressing will
½ teaspoon salt begin to thicken and come together.)
¼ teaspoon freshly ground
black pepper
½ cup good olive oil

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 PREP TIME: 5 minutes COOK TIME: 30 minutes YIELDS: 8 to 10 ounces

Quick Balsamic & Tomato Jam

This is quick and impressive; once this gooey golden goodness is finished, you can smear it on
anything: burgers, salmon, or messy egg sandwiches!

INGREDIENTS DIRECTIONS
2 to 3 cups cherry tomatoes, Cook the whole shebang over medium heat for about 30
halved minutes. It will reduce by half and turn thick and amazing. Stir
½ cup balsamic vinegar constantly, and if you notice it getting too dry or sticky, reduce
2 tablespoons olive oil heat.
1 teaspoon freshly ground black
pepper
1 teaspoon kosher salt

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 PREP TIME: 5 minutes COOK TIME: 15 minutes YIELDS: 4 cups

Quick Sauerkraut

INGREDIENTS DIRECTIONS
5 to 6 cups shredded green Bring all to a simmer over medium-high heat for 15 minutes,
cabbage (1 medium head) and you’ve got tangy, amazing fresh sauerkraut!
1 cup apple cider vinegar
½ cup water
2 to 3 tablespoons kosher salt
2 tablespoons sugar
2 teaspoons freshly ground
black pepper

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 PREP TIME: 5 minutes YIELDS: 3 cups

Garlic Cheddar Butter

This is great on grilled corn and perfect on our Garlic & Cheddar Corn Bread (see recipe page 81)!

INGREDIENTS DIRECTIONS
1½ cups shredded cheddar Simply mix everything at once, by hand, in a mixing bowl. Once
cheese the butter is combined, transfer to a small serving dish, and
1 cup room-temperature salted refrigerate up to 2 days. It will get stronger the longer it sits. It’s
butter got a very garlicky bite, so reduce the garlic to 1 clove if you
3 tablespoons chopped fresh like a softer garlic taste.
parsley
2 cloves fresh garlic, finely
chopped
Pinch of freshly ground black
pepper
Pinch of salt

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 PREP TIME: 5 minutes YIELDS: 2 cups

Sun-Dried Tomato Pesto

INGREDIENTS DIRECTIONS
¼ cup Marcona almonds Combine ingredients in a food processor in the order they’re
1 tablespoon toasted pepitas listed. Pulse until a smooth, loose pesto comes together. If you
(optional) need a bit more oil, just add a touch more! Smear this treat on
½ cup oil-packed sun-dried bread or fish, or use as an accompaniment to Brie and cured
tomatoes olives with tomatoes.
¾ cup good parmesan cheese
3 cups spinach
1 clove fresh garlic, minced
Juice of 1 lemon
¾ cup olive oil
1 teaspoon freshly cracked
black pepper
Sprinkle of sea salt

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 PREP TIME: 5 minutes INACTIVE TIME: 1 hour YIELDS: 2½ cups

Buttermilk Ranch Dressing

INGREDIENTS DIRECTIONS
1 cup sour cream Whisk all the ingredients together; add more milk or buttermilk
1 cup mayonnaise for desired consistency. Make sure to taste for flavor. After
½ cup buttermilk about 1 hour in the fridge, it begins to marry beautifully. You’ll
½ cup half-and-half or whole be pouring this over everything!
milk
1 teaspoon each of the
following: dried basil, dried
chives, dried rosemary
(double the amounts if using
fresh herbs)
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon freshly cracked
black pepper

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 PREP TIME: 5 minutes YIELDS: 1½ cups

Sun-Dried Tomato Aioli

INGREDIENTS DIRECTIONS
1 cup your favorite mayonnaise Whisk together all the ingredients. It’s really that easy!
½ cup chopped, oil-packed Variations include roasted garlic aioli, herbed aioli, lemon dill
sun-dried tomatoes aioli, and a list as long as your creative brain can imagine!
1 teaspoon fresh lemon juice
½ teaspoon freshly cracked
black pepper

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 PREP TIME: 5 minutes INACTIVE TIME: 2 hours YIELDS: 2 cups

Herbed Aioli

INGREDIENTS DIRECTIONS
¾ cup mayonnaise Mix and refrigerate for at least 2 hours before using. This aioli
¾ cup parmesan cheese keeps for up to 3 days in your refrigerator. Put it on anything!
¼ cup diced fresh chives
2 tablespoons chopped fresh
basil
1 tablespoon chopped fresh
rosemary
1 clove fresh garlic, chopped
1 teaspoon freshly cracked
black pepper
½ teaspoon chopped fresh
lemon thyme

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 PREP TIME: 5 minutes YIELDS: 1 cup

Strawberry Basil Vinaigrette

INGREDIENTS DIRECTIONS
3 large, ripe strawberries Add all but the olive oil to a food processor. Pulse until smooth,
½ cup chopped fresh sweet and slowly stream in oil. Serve immediately on a fresh green
basil salad with goat cheese and toasted nuts! It’s delicious!
3 to 4 tablespoons champagne
vinegar
½ teaspoon freshly ground
black pepper
½ teaspoon salt
½ cup light olive oil

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 PREP TIME: 5 minutes YIELDS: 1½ cups

Signature Citrus Vinaigrette

INGREDIENTS DIRECTIONS
1 tablespoon honey Whisk honey, zest, salt, pepper, and mustard into a paste.
Juice and zest of 2 lemons Slowly stream the juices into the mixture. Working quickly,
1 teaspoon salt stream olive oil into the dressing, and whisk continually to
1 teaspoon freshly ground black form an emulsion. The dressing will come together and begin
pepper to thicken slightly. Store tightly covered for up to 1 week in the
1 tablespoon spicy brown refrigerator. Bring dressing to room temperature before serving.
mustard
Juice of 1 small sweet mandarin
or tangerine
¾ cup good olive oil

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 SIMP LE AN D FRO M S C R AT C H 265

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 PREP TIME: 5 minutes YIELDS: 1½ cups

Lime Cilantro Dressing

INGREDIENTS DIRECTIONS
4 limes Juice and reserve 1 tablespoon of zest from the 4 limes.
1 tablespoon honey Combine honey, mustard, salt, and pepper in a bowl. Whisk in
½ tablespoon Dijon mustard lime zest, then juice. In a slow, steady stream, drizzle in olive oil,
Salt and pepper to taste continuing to whisk. Fold in chopped cilantro, and enjoy!
½ cup chopped cilantro leaves
1 cup good olive oil

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 268 S I M PL E A N D F R O M S C R AT C H

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 PREP TIME: 5 minutes YIELDS: 1½ cups

Meyer Lemon Caesar Dressing

INGREDIENTS DIRECTIONS
Juice of 1 large or 2 small Blend all the ingredients except the oil and cheese in a food
Meyer lemons processor. Once that’s creamy and blended, slowly stream
3 to 4 anchovy fillets, packed in the oil until the dressing begins to thicken. Be careful to
in oil not overmix. Once the dressing is thick and creamy, fold in
2 egg yolks parmesan cheese. Eat this on everything, but especially on a
1 teaspoon Dijon mustard Caesar salad!
1 teaspoon freshly cracked
black pepper
1 cup light-tasting oil
¾ cup finely grated parmesan
cheese

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 PREP TIME: 5 minutes YIELDS: 1½ cups

Arugula Pesto

INGREDIENTS DIRECTIONS
3 cups young arugula Layer the ingredients in the order they appear in the recipe in a
¼ cup cashews (or any nuts you food processor. Pulse a few times to bring it together. Continue
have) to pulse until you have a smooth pesto that looks a bit oilier
1 large clove garlic than a traditional basil pesto.
¾ cup olive oil
3 tablespoons fresh lemon juice This pesto should be especially runny in texture, as it’s best for
½ cup grated Grana Padano pairing with pasta or grilled meats or fish.
cheese
Salt and pepper to taste

PREP TIME: 5 minutes YIELDS: 1 cup

Chive Oil

INGREDIENTS DIRECTIONS
1 cup extra virgin olive oil Add oil, salt, and pepper to a food processor. Sprinkle in chives.
½ teaspoon freshly ground Pulse only a few times to create a beautiful green oil with many
black pepper pieces of chives still recognizable.
½ teaspoon salt
½ cup diced fresh chives (with This delicate oil can be used on top of meat, fish, and salads
blossoms, reserved, if tender or even as dipping oil for bread. If available, use the reserved
and available) blossoms as a final garnish. The floral, soft onion blossom is a
beautiful addition to any finished dish.

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 PREP TIME: 5 minutes YIELDS: 1 cup

Tangy BBQ Sauce

Homemade BBQ sauce was one of the very first things I ever learned to make. I can remember
being around eleven years old, and my mom called out which ingredients went in the bowl next.
She would give direction with, “A large squeeze of this and a sprinkle of that.” The sauce was
never the same, and that’s what made it so special. She used to pour it over wings or chicken
thighs and bake them till they fell apart. We’d eat it on a big bowl of steamed white rice. It was
one of my favorites.

INGREDIENTS DIRECTIONS
¾ cup ketchup Simply combine all the ingredients, and you’re done! If you
¼ cup loosely packed dark want a milder garlic punch, cook it on the stove for about
brown sugar 10 minutes, and all the flavors will mellow and combine
¼ cup mustard, any style beautifully!
2 tablespoons tamari or soy
sauce This sauce is great for a marinade or as a condiment. It’ll last in
1 tablespoon apple cider vinegar your fridge about 5 to 7 days for your BBQ needs, or you can
(more if you like a tangy pour it on chicken to bake for a few hours, or spoon it over rice
punch) once your protein is finished cooking!
1 tablespoon olive oil
1 tablespoon tomato paste
2 cloves fresh garlic, crushed
1 teaspoon freshly cracked
black pepper

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RJF-MyHeartsTable_INTs.indd 272 4/25/19 6:30 PM
 Closing
Thoughts

N
ever be afraid to create. No matter how hard it might
seem to start, follow your dreams, follow your heart,
and never stop pushing, never stop believing that you
were made to dream and accomplish great things. Failure is only
a reminder that you’re alive!
It’s my hope that you will find something to love within these
pages, that one of my recipes will become your own memorized
specialty, that you’ll add or take away an ingredient or two to
create your own perfect meal. And I hope that your meal will be
enjoyed for years to come by people you love. I want you to feel
amazing each time you make it.
Truth be told, that’s the beautiful thing about food: I believe
that when heart, soul, and creativity are interjected into a recipe,
no two people will ever make it the same. Every meal is uniquely
yours.
Never stop cooking and creating, using your heart first. In a
world where social media pressures us to prove to everyone that
our lives are happy and magical, I will let you in on a secret:
your life is happy and magical with all its flaws, and all its failed
cheesecake attempts. It is brilliant.
The best parts of my life are no longer my achievements; they

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 are seeing my son, Noah, light up every morning because the world
is new for him, or hearing his twin cousins knock at the door to
play. The boys swing the pantry door wide open, looking for a
snack. Their tiny hands reach up to the table for fresh fruit, and
we watch Finding Nemo in my living room for the millionth time.
This is what life is about: little people, with glowing, happy,
excited eyes, eating the cake you thought was a failure and asking
for just one more tiny piece.
The everyday journey is a gift, and every day, you’ve got an
opportunity for joy. All the best in the world to you.

274 CL OSIN G T H O U G H T S

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 Special
Thanks
Book Production
Michael Kartes
Dianna & Michael Hawkins
Jenny & Zachary Stennes
Jeff & Sonja Hobson
Christy Feltman
Ruthy & Andy Taylor
Sandy Deneau Dunham
Holly Holman
William Hawkins

Recipe Testing
Kelly & Matt Harber
Breanna Smithson
Crystle Ardoin
Dasha Bozhko
Stef Winter

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 276 IN DE X

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 Index

Note: Page numbers in italic refer to photographs.

A
aioli
Herbed Aioli, 262
Sun-Dried Tomato Aioli, 261
appetizers, 27–51
Bacon-Wrapped Dates, 30, 31
Black Bean Hummus, 32, 33
Brie Bruschetta with Seasonal Fruit, 46, 47
Cheese Boards, 28, 29
Creamy Artichoke & Spinach Dip, 40, 41
Pico de Gallo, 42, 43
Rosemary & Bacon Flatbread, 48, 49
Spicy Baked Hominy, 44, 45
Stuffed Roasted Apricots, 38, 39
Sun-Dried Tomato Hummus, 34, 36–37
Tomato Basil Bruschetta, 50, 51
White Bean Puree, 35, 36–37
apples
Apple Cranberry Crisp with Vanilla Pouring Cream, 192
Creamy Coconut Apple Strawberry Popsicles, 212, 213
Spiced Caramel Apple Pie, 234, 235

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 apricots Beef Bourguignon, 97
Perfect Apricot & Chocolate Chunk Classic Chili with Tomatillos &
Oatmeal Cookies, 193 Grass-Fed Beef, 126, 127
Stuffed Roasted Apricots, 38, 39 Perfect Braised Chuck Roast, 138, 139
Artichoke & Spinach Dip, Creamy, 36, 37 Stuffed Cabbage Rolls, 130
Arugula Pesto, 270 Wine-Drenched Beef Short Ribs, 142, 143
asparagus beverages. See drinks
Asparagus & Cherry Tomato Panzanella, 54 Biscuits, Black Pepper Buttermilk, 55
Roasted Yukon Golds with Asparagus Blackberry Mint Water, 162, 163
& Rosemary, 86, 87 Blood Orange, Fennel & Pistachio Salad, 56, 57
Blood Orange Whiskey Cocktail, 164, 165
Blueberry Muffins with Lemon Shortbread
Crumbles & Buttermilk Glaze, Buttermilk,
B 228, 229
Bacon-Wrapped Dates, 30, 31 Blueberry Pie, 232, 233
Balsamic & Tomato Jam, Quick, 255 Bread Pudding, 194, 195
Balsamic Dressing, 54 Bread Pudding French Toast with Strawberry
Balsamic Reduction, 31 Syrup, 238, 239
Banana Bread Made with Greek Yogurt & Brown Sugar Cream, 197
Pepitas, 190, 191 Brownies, Almond Butter, 188, 189
bars bruschetta
Cream Cheese Pumpkin Pie Bars, 206, 207 Brie Bruschetta with Seasonal Fruit, 46, 47
Tart Cherry Dark Chocolate Tomato Basil Bruschetta, 50, 51
Granola Bars, 242, 243 Butter & White Wine Sauce, 129
BBQ Sauce, Tangy, 271 Butter, Garlic Cheddar, 257
beans. See also hummus Buttercream, Infamous Chocolate Sandwich
Rosemary & Tomato White Beans, 84, 85 Cookie, 200, 201
Turkey & Chickpea Greek-Style Pitas Buttermilk Glaze, 229
with Dill Yogurt Sauce, 122, 123 Buttermilk Ranch Dressing, 260
White Bean Puree, 35, 36–37
White Bean, Sausage & Spinach Soup, 110, 111
beef
Beef Barcelona Stew, 94, 95

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 C Cinnamon Rolls, New-School, 202, 203
cabbage Cioppino, Pico de Gallo, 104, 105
Cilantro Cabbage Slaw, 70, 71 Citrus Tart, 210
Quick Sauerkraut, 256 Citrus Vinaigrette, Signature, 264, 265
Stuffed Cabbage Rolls, 130 cookies
cakes Chocolate White Chocolate Chip
Buttermilk Vanilla Pound Cake, 196, 197 Cookies, 198, 199
Strawberry Lemonade Cake, 220, 220–221 Coconut Custard Macaroons, 204, 205
Carrots, Brown Butter, 58, 59 Infamous Chocolate Sandwich Cookie
Cheese Boards, 28, 29 Buttercream, 200, 201
Cherry Dark Chocolate Granola Bars, Tart, 242, Perfect Apricot & Chocolate Chunk
243 Oatmeal Cookies, 193
Cherry Ginger Beer Margarita (Ginger Beerita), Pistachio Orange Shortbread Cookies, 226, 227
176, 177 Sticky Marshmallow Toffee Cookies with
Chicago Dog, 157, 159 Black Hawaiian Sea Salt, 244, 245
chicken. See poultry Corn Bread, Garlic & Cheddar, 81
Chile Verde, Roasted Tomatillo, 106, 107 Couscous with Avocado & Slivered Almonds,
Chili with Tomatillos & Grass-Fed Beef, Classic, Herbed, 68, 69
126, 127 Cream Cheese Pumpkin Pie Bars, 206, 207
Chive Oil, 270 Crème Brûlée, Espresso Crusted, 216, 217
chocolate Crème Fraîche Strawberry Bourbon Shake, 168,
Almond Butter Brownies, 188, 189 169
Chilly Hot Chocolate, 166, 167 crisps & crumbles
Chocolate White Chocolate Chip Apple Cranberry Crisp with Vanilla
Cookies, 198, 199 Pouring Cream, 192
Dark Chocolate Salted Almond Bark, 214, 215 Lemon Shortbread Crumble Topping, 229
Infamous Chocolate Sandwich Cookie Plum Crumble, 222, 223
Buttercream, 200, 201 Rhubarb & Raspberry Crisp, 237
Old Fashioned Drinking Chocolate, 178, 179 Cuban Dog, 156, 159
Perfect Apricot & Chocolate Chunk
Oatmeal Cookies, 193
Tart Cherry Dark Chocolate
Granola Bars, 242, 243
Cilantro Lime Dressing, 266, 267

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 D Frisée Salad with Hazelnuts &
Danielle’s story (introduction), 1–13 Crispy Fried Egg, 66, 67
Dates, Bacon-Wrapped, 30, 31 Poached Egg, 137
desserts. See sweets 6-Minute Egg, 64
Dill Yogurt Sauce, 120
dressings. See also vinaigrettes
Balsamic Dressing, 54
Balsamic Reduction, 31 F
Buttermilk Ranch Dressing, 260 Farro with Roasted Tomato Vinaigrette &
Lime Cilantro Dressing, 266, 267 Poached Eggs, 136, 137
Meyer Lemon Caesar Dressing, 268, 269 Fennel, Blood Orange & Pistachio Salad, 56, 57
drinks, 160–181 fish. See seafood
Blackberry Mint Water, 162, 163 Flatbread, Rosemary & Bacon, 48, 49
Blood Orange Whiskey Cocktail, 164, 165 Frangipane Jam Tart, 208, 209
Cherry Ginger Beer Margarita Fruit Chèvre Tarts, Stone, 240, 241
(Ginger Beerita), 176, 177 Fruit, Seasonal, with Brie Bruschetta, 46, 47
Chilly Hot Chocolate, 166, 167
Creamy Bourbon Float, 170, 171
Crème Fraîche Strawberry Bourbon
Shake, 168, 169 G
Espresso Ice Cream Float, 172, 173 Ginger Beerita (Cherry Ginger Beer Margarita),
Fresh Minted Limeade, 174, 175 176, 177
Ginger Lemon Soda, 181 Ginger Lemon Soda, 181
Old Fashioned Drinking Chocolate, 178, 179 Graham Crackers, Homemade, 211
White Sangria, 180

H
E Ham & Brie Sandwich, 132, 133
eggs herbs, pantry, 17
Deconstructed Prawn Niçoise Platter, 62, 63 Hominy, Spicy Baked, 44, 45
Farro with Roasted Tomato Vinaigrette Hot Chocolate, Chilly, 166, 167
& Poached Eggs, 136, 137 hot dogs
Chicago Dog, 157, 159

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 Cuban Dog, 156, 159 Lemon Ginger Soda, 181
Hot Seattle Dog or Drunk Dog, 157, 159 Lemon Simple Syrup, 249
Kraut Master, 157, 159 Lentils & Jicama, 72, 73
Picnic Dog, 156, 159 Lime Cilantro Dressing, 266, 267
Southern Italian Dog, 157, 159 Lime Strawberry Pie, 236
Hot Seattle Dog or Drunk Dog, 157, 159 Limeade, Fresh Minted, 174, 175
hummus
Black Bean Hummus, 28, 29
Sun-Dried Tomato Hummus, 34, 36–37
M
Macaroons, Coconut Custard, 204, 205
main dishes, 113–159
I Angel Hair Pasta with Roasted
Ice Cream Float, Creamy Bourbon, 170, 171 Summer Veggies, 116, 117
Ice Cream Float, Espresso, 172, 173 Baked Copper River Salmon with
introduction (Danielle’s story), 1–13 Spicy Pineapple Salsa, 146, 147
Brown Sugar Ribs, 118, 119
Caramelized Leek & Bacon Tart, 120, 121
Cast-Iron Paprika Prawns, 124, 125
J Chicken Sausage & Tortellini Pasta Salad, 153
Jam, Quick Balsamic & Tomato, 255 Classic Chili with Tomatillos &
Jicama & Lentils, 72, 73 Grass-Fed Beef, 126, 127
Creamy, Spicy Tomato Lasagna, 152
Farro with Roasted Tomato Vinaigrette
& Poached Eggs, 136, 137
K Fettucine in Caper & Parmesan
Kraut Master, 157, 159 Cream Sauce, 128, 129
Fresh Pasta with White Wine & Butter Sauce, 131
Ham & Brie Sandwich, 132, 133
Hot Dogs, 156–157, 158, 159
L Lemon & Greek Basil Roasted Chicken, 134, 135
Lasagna, Creamy, Spicy Tomato, 152 Perfect Braised Chuck Roast, 138, 139
Leek & Bacon Tart, Caramelized, 120, 121 Quick Cashew Chicken, 144, 145
Lemon Curd, 220 Spanish-Style Braised Chicken, 154, 155

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 Spicy Kalamata Puttanesca, 140, 141 P
Strozzapreti in Gorgonzola & Pancetta pantry staples, 15–23
Cream Sauce, 150, 151 Panzanella, Asparagus & Cherry Tomato, 54
Stuffed Cabbage Rolls, 130 pasta
Thai Rice Salad, 148, 149 Angel Hair Pasta with Roasted
Turkey & Chickpea Greek-Style Pitas Summer Veggies, 116, 117
with Dill Yogurt Sauce, 122, 123 Chicken Sausage & Tortellini Pasta Salad, 153
Wine-Drenched Beef Short Ribs, 142, 143 Creamy, Spicy Tomato Lasagna, 152
Mayo, Spicy Brown Mustard, 130 Fettucine in Caper & Parmesan
Minestrone, Sister’s Turkey, 108, 109 Cream Sauce, 128, 129
Mint Blackberry Water, 162, 163 Fresh Pasta with White Wine & Butter Sauce, 131
Minted Limeade, Fresh, 174, 175 Orzo with Dill & Tomatoes, 74
Muffins with Lemon Shortbread Crumbles & Sister’s Turkey Minestrone, 108, 109
Buttermilk Glaze, Buttermilk Blueberry, 228, Spicy Kalamata Puttanesca, 140, 141
229 Strozzapreti in Gorgonzola & Pancetta
Mustard, Apple Cider Honey, 254 Cream Sauce, 150, 151
Mustard Mayo, Spicy Brown, 130 Pavlova, Almond, 187
Peanut Butter Ice Box Pie, 224, 225
pesto
Arugula Pesto, 270
N Sun-Dried Tomato Pesto, 258, 259
Niçoise Platter, Deconstructed Prawn, 62, 63 Picnic Dog, 156, 159
Pico de Gallo, 42, 43
Pico de Gallo Cioppino, 104, 105
pies
O Blueberry Pie, 232, 233
Oil, Chive, 270 Butter Pie Dough, 233
oils, pantry, 17 Peanut Butter Ice Box Pie, 224, 225
Onion Soup, French, 102, 103 Piecrust & Pies, Tips for, 230–231
Spiced Caramel Apple Pie, 234, 235
Strawberry Lime Pie, 236
Pineapple Salsa, Spicy Sweet, 145
Pitas with Dill Yogurt Sauce, Turkey &
Chickpea Greek-Style, 122, 123

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 plums R
Plum Crumble, 222, 223 Rhubarb & Raspberry Crisp, 237
Plum Preserves, 252, 253 ribs
Polenta, Creamy Parmesan Soft, 60, 61 Brown Sugar Ribs, 118, 119
Popsicles, Creamy Coconut Apple Strawberry, Wine-Drenched Beef Short Ribs, 142, 143
212, 213 Rice Salad, Thai, 146, 147
pork ribs. See ribs Ricotta Cheese, Herbed Fresh, 248
potatoes
Roasted Yukon Golds with Asparagus
& Rosemary, 86, 87
Whole-Grain Mustard/Shallot S
Vinaigrette Potatoes, 82, 83 salads. See also dressings
poultry Asparagus & Cherry Tomato Panzanella, 54
Chicken Sausage & Tortellini Pasta Salad, 153 Blood Orange, Fennel & Pistachio Salad, 56, 57
Chicken Sausage Sweet Potato Stew, 96 Chicken Sausage & Tortellini Pasta Salad, 153
Lemon & Greek Basil Roasted Chicken, 134, 135 Cilantro Cabbage Slaw, 70, 71
Quick Cashew Chicken, 144, 145 Deconstructed Prawn Niçoise Platter, 62, 63
Sister’s Turkey Minestrone, 108, 109 Frisée Salad with Hazelnuts &
Spanish-Style Braised Chicken, 154, 155 Crispy Fried Egg, 66, 67
Stuffed Cabbage Rolls, 130 Heirloom Tomatoes with Goat Cheese, 61
Turkey & Chickpea Greek-Style Pitas Orzo with Dill & Tomatoes, 74
with Dill Yogurt Sauce, 122, 123 Red Quinoa with Chèvre & Arugula, 76, 77
Preserves, Plum, 252, 253 Strawberry & Goat Cheese Salad, 89
Thai Rice Salad, 148, 149
Watermelon Salad with Feta & Cilantro, 88, 89
Salmon with Spicy Pineapple Salsa, Baked
Q Copper River, 146, 147
Quinoa with Chèvre & Arugula, Red, 76, 77 Salsa, Spicy Sweet Pineapple, 145
Sandwich, Ham & Brie, 132, 133
Sangria, White, 180
sauces, spreads & toppings. See also dressings;
hummus; vinaigrettes
Apple Cider Honey Mustard, 254
Arugula Pesto, 270

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 Balsamic Reduction, 31 Scones with Warm Honey & Fresh Strawberry
Brown Sugar Cream, 197 Mash, Cream, 218, 219
Buttermilk Glaze, 229 seafood
Chive Oil, 270 Baked Copper River Salmon with
Creamy Artichoke & Spinach Dip, 40, 41 Spicy Pineapple Salsa, 146, 147
Dill Yogurt Sauce, 120 Cast-Iron Paprika Prawns, 124, 125
Fresh Whipped Cream, 251 Deconstructed Prawn Niçoise Platter, 62, 63
Garlic Cheddar Butter, 257 Pico de Gallo Cioppino, 104, 105
Herbed Aioli, 262 Shortbread Cookies, Pistachio Orange, 226, 227
Herbed Fresh Ricotta Cheese, 248 Shortbread Crumble Topping, Lemon, 229
Lemon Curd, 221 shrimp. See seafood
Lemon Shortbread Crumble Topping, 229 side dishes
Lemon Simple Syrup, 249 Black Pepper Buttermilk Biscuits, 55
Pico de Gallo, 42, 43 Brown Butter Carrots, 58, 59
Plum Preserves, 252, 253 Cilantro Cabbage Slaw, 70, 71
Quick Balsamic & Tomato Jam, 255 Creamy Parmesan Soft Polenta, 60, 61
Quick Sauerkraut, 256 Garlic & Cheddar Corn Bread, 81
Salted Toffee Sauce, 250, 251 Herbed Couscous with Avocado &
Spicy Brown Mustard Mayo, 130 Slivered Almonds, 68, 69
Spicy Sweet Pineapple Salsa, 145 Lentils & Jicama, 72, 73
Strawberry Mash, 219 Parchment Paper Vegetables, 75
Strawberry Syrup, 187 Roasted Delicata Squash with Garlic, 78–79, 80
Sun-Dried Tomato Aioli, 261 Roasted Yukon Golds with Asparagus
Sun-Dried Tomato Pesto, 258, 259 & Rosemary, 86, 87
Tangy BBQ Sauce, 271 Rosemary & Tomato White Beans, 84, 85
Vanilla Bean Pouring Cream, 249 Whole-Grain Mustard/Shallot
Vanilla Pouring Cream, 192 Vinaigrette Potatoes, 82, 83
White Bean Puree, 35, 36–37 Slaw, Cilantro Cabbage, 70, 71
White Wine & Butter Sauce, 129 S’mores, 211
Sauerkraut, Quick, 256 soups, 91–111
Sausage & Tortellini Pasta Salad, Chicken, 153 Beef Barcelona Stew, 94, 95
Sausage Sweet Potato Stew, Chicken, 96 Beef Bourguignon, 97
Sausage, White Bean & Spinach Soup, 110, 111 Butternut Squash Soup, 98, 99
Chicken Sausage Sweet Potato Stew, 96

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 Classic Chili with Tomatillos & Banana Bread Made with Greek
Grass-Fed Beef, 126, 127 Yogurt & Pepitas, 190, 191
Creamy Tomato Soup, 100, 101 Bread Pudding, 194, 195
French Onion Soup, 102, 103 Bread Pudding French Toast with
Pico de Gallo Cioppino, 104, 105 Strawberry Syrup, 238, 239
Roasted Tomatillo Chile Verde, 106, 107 Brown Sugar Cream, 197
Sister’s Turkey Minestrone, 108, 109 Butter Toffee, 186
White Bean, Sausage & Spinach Soup, 110, 111 Buttermilk Blueberry Muffins with
Southern Italian Dog, 157, 159 Lemon Shortbread Crumbles &
Spinach & Artichoke Dip, Creamy, 36, 37 Buttermilk Glaze, 228, 229
Spinach, White Bean & Sausage Soup, 108, 109 Buttermilk Glaze, 229
Squash Buttermilk Vanilla Pound Cake, 196, 197
Butternut Squash Soup, 98, 99 Citrus Tart, 210
Roasted Delicata Squash with Garlic, 78–79, 80 Cream Cheese Pumpkin Pie Bars, 206, 207
strawberries Cream Scones with Warm Honey &
Creamy Coconut Apple Strawberry Fresh Strawberry Mash, 218, 219
Popsicles, 212, 213 Creamy Coconut Apple Strawberry
Crème Fraîche Strawberry Bourbon Popsicles, 212, 213
Shake, 168, 169 Dark Chocolate Salted Almond Bark, 214, 215
Strawberry & Goat Cheese Salad, 89 Espresso Crusted Crème Brûlée, 216, 217
Strawberry Basil Vinaigrette, 263 Frangipane Jam Tart, 208, 209
Strawberry Lime Pie, 236 Fresh Whipped Cream, 251
Strawberry Mash, 219 Homemade Graham Crackers, 211
Strawberry Syrup, 187 Infamous Chocolate Sandwich Cookie
sun-dried tomatoes Buttercream, 200, 201
Sun-Dried Tomato Aioli, 261 Strawberry Lemonade Cake, 220, 220–221
Sun-Dried Tomato Hummus, 34, 36–37 Lemon Curd, 220
Sun-Dried Tomato Pesto, 258, 259 Lemon Shortbread Crumble Topping, 229
Sweet Potato Stew, Chicken Sausage, 96 New-School Cinnamon Rolls, 202, 203
sweets, 183–245. See also cookies; crisps & Plum Preserves, 252, 253
crumbles; pies; syrups Salted Toffee Sauce, 250, 251
Almond Butter Brownies, 188, 189 S’mores, 211
Almond Pavlova, 187 Stone Fruit Chèvre Tarts, 240, 241
Strawberry Mash, 219

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 Tart Cherry Dark Chocolate V
Granola Bars, 242, 243 Vanilla Bean Pouring Cream, 249
Vanilla Bean Pouring Cream, 249 Vanilla Pouring Cream, 192
Vanilla Pouring Cream, 192 Vegetables, Parchment Paper, 75
syrups Veggies, Roasted Summer, with Angel Hair
Lemon Simple Syrup, 249 Pasta, 116, 117
Strawberry Syrup, 187 vinaigrettes
Roasted Tomato Vinaigrette, 135
Signature Citrus Vinaigrette, 264, 265
Strawberry Basil Vinaigrette, 263
T Whole-Grain Mustard/Shallot
tarts Vinaigrette Potatoes, 82, 83
Caramelized Leek & Bacon Tart, 120, 121
Citrus Tart, 210
Frangipane Jam Tart, 208, 209
Stone Fruit Chèvre Tarts, 240, 241 W
toffee Watermelon Salad with Feta & Cilantro, 88, 89
Butter Toffee, 186 Whipped Cream, Fresh, 251
Salted Toffee Sauce, 250, 251 White Wine & Butter Sauce, 129
Sticky Marshmallow Toffee Cookies with
Black Hawaiian Sea Salt, 244, 245
Tomatillo Chile Verde, Roasted, 106, 107
tomatoes. See also sun-dried tomatoes Y
Asparagus & Cherry Tomato Panzanella, 54 Yogurt Dill Sauce, 120
Creamy Tomato Soup, 100, 101
Heirloom Tomatoes with Goat Cheese, 61
Orzo with Dill & Tomatoes, 74
Pico de Gallo, 42, 43
Quick Balsamic & Tomato Jam, 255
Roasted Tomato Vinaigrette, 135
Rosemary & Tomato White Beans, 84, 85
Tomato Basil Bruschetta, 50, 51
toppings. See sauces, spreads & toppings
turkey. See poultry

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 About the
Author
Danielle Kartes
Danielle Kartes is an author and recipe developer living near
Seattle, Washington, with her photographer husband, Michael,
and their two sweet boys, Noah and Milo. Together, the Karteses
run their boutique food and lifestyle company, Rustic Joyful Food.
Rustic Joyful Food promotes loving your life right where you
are, no matter where you are, and creating beautiful, delicious,
fuss-free food with whatever you have available to you. Danielle
appears regularly on national television and speaks publicly at
events around the country.

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