Orange Cornmeal Stars

Makes about 20 large and 20 small cookies

The secret to these shortbread-style cookies is the “crunch” from a little cornmeal. The dough is flavored with orange zest, and the orange juice-kissed dipping glaze makes them super easy to decorate.

Ingredients

1 cup butter, softened

1/2 cup granulated sugar

Zest of 2 oranges

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 cup plain coarsely ground yellow cornmeal

3 cups powdered sugar

1/4 cup fresh orange juice

Yellow sanding sugar

Instructions

Beat butter and sugar at medium speed with an electric mixer until creamy. Beat in orange zest and vanilla.

Combine flour and cornmeal. Gradually add to butter mixture and beat until well combined. Shape dough into 2 discs, wrap in plastic, and refrigerate 1 hour.

Roll dough on a lightly floured surface to 1/4-inch thickness. Use star-shaped cookie cutters to cut dough into cookies (I used 3-inch and 1 1/4-inch cutters). Place 1 inch apart onto parchment paper-lined baking sheets. Refrigerate 1 hour.

Preheat oven to 325°F. Bake cookies, in batches, 18 to 20 minutes or until cookies are set. Remove to wire racks to cool completely.

Whisk together powdered sugar and orange juice. Pour into a shallow dish. Dip cookies in glaze and place on wire racks. Sprinkle with sanding sugar while glaze is still wet. Let stand until glaze is dry.

Christmas Pinwheel Cookies

Makes about 2 dozen

I think these may be my new favorite Christmas cookies because they’re show-stopping and secretly quite easy to make (if you have a little patience). Experiment with other food coloring and sprinkles to enjoy them any time of year.

Ingredients

2 3/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla extract

4 drops Leaf Green food coloring paste (such as Americolor)

Red sanding sugar

Instructions

Stir together flour and baking powder in a medium bowl.

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until yolk disappears. Beat in vanilla.

Gradually add flour mixture and beat until well combined. Divide dough in half.

Add 4 drops food coloring paste to one dough half, and beat until well combined.

Roll green dough to a 9- by 16-inch rectangle between two sheets of parchment paper. Roll plain dough to a 9- by 16-inch rectangle between two sheets of parchment paper. Place both dough sheets in the refrigerator and chill 30 minutes.

Unwrap green dough and place on a clean surface. Turn out plain dough on top of green dough, and trim the edges if necessary. Roll dough tightly into a log, starting with one short side. Wrap with parchment paper, and refrigerate 2 hours.

Preheat oven to 350°F. Pour sanding sugar into a rimmed baking sheet. Unwrap dough and roll in sanding sugar until dough is completely covered. Trim off ends and cut into 1/4-inch-thick slices.

Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until set (don't brown). Let stand on baking sheets 2 minutes. Remove to wire racks to cool completely.

Chocolate-Peppermint Puddle Cookies

Makes about 1 1/2 dozen

I think chocolate and peppermint is one of the best flavor combos, so naturally these thumbprints are some of my favorite Christmas cookies. I’m a sucker for dark chocolate so I like bittersweet bars for the ganache filling. If you prefer a sweeter version, semi-sweet chocolate is also a great option.

Ingredients

1/2 cup plus 1 Tbsp. butter, softened

2/3 cup sugar

1 large egg yolk

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3 Tbsp. heavy cream, divided

1 tsp. vanilla extract

6 oz. bittersweet chocolate, coarsely chopped

Crushed candy canes

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Beat 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Gradually add egg yolk, and beat until combined.

Stir together flour and cocoa powder. Add to butter mixture, and beat until combined. Beat in 1 Tbsp. heavy cream and vanilla.

Roll dough into 1-inch balls and place on prepared baking sheets 1 inch apart. Use the end of a wooden spoon to make indentations in the center of cookies. Bake, in batches, 12 minutes or until cookies are firm. Remove to wire racks to cool, and reform indentations with spoon, if needed.

While cookies bake, make ganache filling. Melt chocolate with remaining 1 Tbsp. butter and 2 Tbsp. heavy cream in a small saucepan over medium heat, stirring constantly.

Fill each indentation with chocolate ganache and sprinkle with crushed candy canes.

Stained Glass Christmas Tree Cookies

Makes 2 dozen

These cookies were so fun to make with my 3-year-old. His job was smashing the Life Savers with a rolling pin and filling the “ornaments” with the crushed candy. To prevent waiting time, make the dough a day ahead and refrigerate overnight.

Ingredients

1 cup butter, softened

1 cup sugar

2 large eggs

1 tsp. vanilla extract

3 cups all-purpose flour

Crushed fruit-flavored hard candies (such as Life Savers)

Instructions

Beat the butter and sugar at medium speed in a mixer until creamy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Shape the dough into a disc and refrigerate 30 minutes.

Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a Christmas tree-shaped cookie cutter to cut dough, re-rolling as needed.

Arrange cookies 1 inch apart on parchment paper-lined baking sheets. Use a 1/2-inch wide pastry tip to cut "ornaments" from trees. Refrigerate dough 30 minutes. Fill holes with crushed candy.

Preheat oven to 350°F. Bake cookies, in batches, 12 minutes, until cookies are done and candy is melted. Let cool on pans 10 minutes before removing to wire racks to cool completely.

Bittersweet Chocolate Pudding

Serves 6

Sometimes simple is the way to go. That’s how I feel about this pudding. It doesn’t have any fancy garnishes. It’s not super trendy. It’s no fuss. It’s my trusty dessert that’s super easy and versatile. Need a quick pie filling? This is it. Want to make the recipe your own? This one fits the bill too. Add some espresso, peppermint extract instead of vanilla, add a bit of rum—the options are endless.

Ingredients

2 cups milk, divided

1/4 cup sugar

4 tsp. cornstarch

2 large egg yolks

8 oz. bittersweet chocolate, finely chopped

1/2 tsp. vanilla extract

Garnishes: whipped cream, chocolate shavings

Instructions

Whisk together 1/2 cup milk, sugar, cornstarch, and egg yolks in a medium bowl. Set aside.

Bring remaining 1 1/2 cups milk to a simmer in a saucepan over medium heat. Gradually whisk hot milk into egg yolk mixture. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.

Place chocolate in a medium bowl. Pour hot mixture over chocolate and add vanilla. Stir until chocolate is melted and mixture is smooth. Place plastic wrap over the surface of the pudding to prevent a skin. Refrigerate 2 to 3 hours or until cooled.

To serve, divide pudding between serving bowls. Top with whipped cream and chocolate shavings.

Miso-Ginger Noodle Soup

Serves 4

I like to think of this as a Japanese grandma’s version of chicken soup: the perfect cure to whatever ails you, be it the sniffles or a stressful day. As is, this soup is vegetarian, but feel free to change things up based on your mood. Swap chicken or beef stock for the vegetable. Stir in smoked brisket, pulled pork, shredded chicken, or tofu cubes. what I love even more than the versatility of this soup is that it can be made in less than 30 minutes.

Ingredients

4 cups low-sodium vegetable stock

2 Tbsp. white miso paste

1 clove garlic, minced

1/2 tsp. grated fresh ginger

4 large eggs

1/2 (8-oz.) pkg. pad Thai noodles

2 baby bok choy, halved lengthwise

1 (4-oz.) pkg. gourmet mushroom blend

Garnishes: black sesame seeds, sliced green onions, Sriracha

Instructions

Bring stock, miso paste, garlic, and ginger to a simmer in a medium saucepan over medium heat. Simmer 5 minutes.

While stock comes to a simmer, cook eggs. Bring a medium saucepan of water to a boil. Add eggs and cook 6 minutes. Immediately plunge in ice water to stop cooking. Peel eggs, carefully cut in half, and set aside.

Add noodles, bok choy, and mushrooms to simmering stock and cook 3 to 5 minutes (or according to noodle package directions).

Divide soup evenly between bowls. Top with egg halves and garnish with desired toppings.

Swiss Chard and Sweet Potato Hash

Serves 4

In a breakfast rut? Make this veggie-packed hash filled with the flavors of fall. Cubed sweet potatoes, crisp bacon, gorgeous Swiss chard, and an over-easy egg make it a home-run recipe you’ll want to make for breakfast, lunch, or dinner. Grab pre-cubed Sweet potatoes to help with prep time, if you’d like. For a fun presentation, serve in individual skillets.

Ingredients

4 slices bacon

1 lb. sweet potatoes (about 2 large), peeled and cut into 1-inch cubes

1 cup thinly sliced red onion

1 bunch Swiss chard, coarsely chopped

2 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. honey

Salt and pepper to taste

4 over-easy fried eggs

Instructions

Cook bacon in a large skillet over medium-high heat until crisp; remove from skillet to paper towels to drain, reserving drippings in skillet. Let bacon cool, and break into bite-size pieces.

Add sweet potatoes to drippings in skillet. Sauté 8 to 10 minutes or until browned and almost tender. Add onion, and cook 5 minutes or until tender.

Add Swiss chard and cook 1 minute, or until it begins to wilt.

Whisk together vinegar, mustard, and honey. Add to mixture in skillet. Cook 1 minute or until vegetables are tender. Season with salt and pepper to taste.

Stir in bacon pieces, and divide between serving plates or skillets. Top each serving with a fried egg.

Pumpkin Pie Cinnamon Rolls with Maple-Cream Cheese Frosting

Makes 8

I was in Seattle last week and finally experienced some fall weather. So, I can now say that I am ready to embrace pumpkin mania. These cinnamon rolls are the perfect weekend treat: tender pumpkin bread dough filled with a swirl of pumpkin pie spices and slathered with a decadent maple-flavored frosting. What’s not to love? Find maple extract at your local grocery store (I found some at Food Lion), or order online.

Ingredients

For the Dough:

1/3 cup milk

2 Tbsp. butter

1 tsp. granulated sugar

1 (1/4-oz.) packet Rapid Rise yeast

1/2 cup canned pumpkin (not pumpkin pie filling)

1/4 cup packed light brown sugar

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 large egg

2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

For the Filling:

6 Tbsp. butter, softened

1/2 cup packed light brown sugar

1 1/2 Tbsp. pumpkin pie spice

For the Maple-Cream Cheese Frosting:

1 (8-oz.) block cream cheese, softened

2 cups powdered sugar

2 tsp. maple extract

1 tsp. milk

Instructions

Make the Dough: Combine 1/3 cup milk, 2 Tbsp. butter, and granulated sugar in a small saucepan over medium heat, and heat until a thermometer registers between 105°F and 115°F. (If it goes above 115°F, let it cool to that range. Otherwise, you'll kill the yeast). Whisk in the yeast, and let it stand until foamy (about 10 minutes).

Beat the pumpkin, 1/4 cup brown sugar, 1/2 tsp. pumpkin pie spice, and salt at medium speed with an electric mixer until combined. Add the milk mixture and egg, and beat until combined. Gradually add in 2 3/4 cups flour, beating after each addition until mixture forms a dough. (Dough should still be a little sticky.)

Turn the dough out onto a lightly floured surface and knead until elastic and smooth. Add 1/4 to 1/2 cup more flour if necessary. (Dough should no longer stick to your hands or the surface.)

Place the dough in a lightly greased bowl, and cover with plastic wrap. Let it rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.

Punch the dough down and roll out into an 18- by 12-inch rectangle. Brush evenly with 6 Tbsp. softened butter. Combine 1/2 cup brown sugar and 1 1/2 Tbsp. pumpkin pie spice. Sprinkle brown sugar mixture evenly over butter.

Roll up dough tightly from the short side. Cut into 8 even pieces, and place in a lightly greased 11- by 7-inch baking pan. Cover with plastic wrap. Let it rise in a warm place, free from drafts, 1 more hour or until doubled in size.

Preheat the oven to 325°F. Bake cinnamon rolls 24 to 26 minutes or until done. Remove to a wire rack.

While the rolls bake, beat the cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, and beat until combined. Add the maple extract and milk, and beat until combined.

To serve, spread the Maple-Cream Cheese Frosting over the warm rolls.

Instant Pot Barbacoa Beef Tacos

Serves 8 to 10

When we lived in Fort Pierce, there was an awesome taco restaurant, Antojitos Mexicanos, that served up THE best authentic tacos. The corn tortillas were made fresh, the meat simmered for hours, and the homemade salsa (green or red) came hot or hotter. I typically ordered the barbacoa or carnitas tacos, and this recipe is my take on the former. The best part about this recipe? You can make the beef in the Instant Pot. Don’t have an Instant Pot? That’s okay. I’ve also provided instructions on how to make it in a slow cooker. Top these babies with Pickled Red Onions (see my previous post or use sliced red onion if you’d rather), crumbled cotija cheese, fresh cilantro, avocado, and a squeeze of lime, and you’ve got yourself a taco party.

Ingredients

3 lb. boneless beef chuck

1 Tbsp. olive oil

1 cup beef broth

1/4 cup apple cider vinegar

2 Tbsp. fresh lime juice

3 cloves garlic, minced

1 Tbsp. finely chopped chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from can

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 tsp. salt

1/2 tsp. freshly ground pepper

2 bay leaves

Corn tortillas

Toppings: fresh cilantro leaves, Pickled Red Onions, crumbled cotija cheese, sliced avocado, lime wedges

Instructions

In a 6-qt. Instant Pot, turn to the Sauté setting and heat until hot. Cut the beef into large pieces. Add oil to the Instant pot, and brown beef, in batches, on all sides. Remove from pot.

Meanwhile, combine the beef broth, vinegar, lime juice, garlic, chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Add to the drippings in the pot, and stir with a wooden spoon, breaking up any browned bits on the bottom.

Return the beef to the cooker and add the bay leaves. Secure the lid, and turn to the Manual setting at High Pressure. Set the timer for 1 hour, and 15 minutes. Use the Quick Release method after the beef is done. Remove and discard the bay leaves. Shred the meat with two forks.

Char the tortillas using a gas burner, or warm them. To serve, divide the meat evenly between the tortillas and top with desired toppings.

To Make in a Slow Cooker: Brown the beef in hot oil in a large Dutch oven or skillet; deglaze with the beef broth mixture. Transfer the beef, beef broth mixture, and bay leaves to a 6-qt. slow cooker. Cover and cook on LOW 8 to 10 hours, or until the beef is tender.

Pickled Red Onions

These have got to be the easiest quick pickles (aka “quickles”) you can make. Not only do they add a tart crunch to tacos, sandwiches, and salads, but their fuchsia hue adds a gorgeous pop of color. Keep a jar in the fridge—they are best the first week you make them, but will keep for several months.

Ingredients

1 large red onion, halved crosswise and thinly sliced

1 cup white vinegar

1/2 cup water

1 Tbsp. sugar

1 1/2 tsp. salt

Instructions

Pack onion into a jar with a tight-fitting lid. (I used a 19.6-oz. Weck jar).

Combine vinegar, water, sugar, and salt in a small saucepan over high heat. Bring to a simmer and cook just until sugar and salt dissolve.

Carefully pour vinegar mixture over onions in jar. Cover with lid, and let stand at room temperature 1 hour to cool. Refrigerate until ready to use.

Ginger-Lemon Ice Cream Sandwiches

Makes 12 sandwiches

Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 Tbsp. grated fresh ginger

1/4 cup molasses

1 large egg

Lemon custard ice cream, softened

Instructions

Combine flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.

Beat butter, sugar, and grated ginger at medium speed with an electric mixer until light and fluffy. Add molasses and egg, and beat until blended.

Add flour mixture and beat until combined. Spoon dough onto a piece of plastic wrap (dough will be very soft), and shape into a disc. Refrigerate 1 hour.

Shape dough into 24 (1 1/2-inch balls) and roll in sugar. Place 2 inches apart on parchment paper-lined baking sheets. Refrigerate 10 minutes.

Preheat oven 375°F. Bake cookies, in batches, 10 to 12 minutes. Remove pans to wire racks to allow cookies to completely cool (on baking sheet).

Scoop desired amount of ice cream onto flat sides of 12 cookies. Top with remaining 12 cookies, flat sides down, and press gently to allow ice cream to reach edges. Refreeze if needed to allow ice cream to re-harden.

Simple Citrus-Avocado Salad

Serves 6 to 8

Besides the amazing warm weather, what I miss most about Florida this time of year is being smack-dab in the middle of citrus country. Honeybell oranges quickly became my favorite variety, and if you ever have the chance to try one, I'm pretty sure you'll be hooked too. They are sweet enough to stand in as dessert, and conveniently their season happens to be right around the New Year when I've cut back on cookies and ice cream. Paired with tart red grapefruit, jewel-toned blood oranges, and avocado, Honeybells add just the right amount of sweetness to this salad. If you can't find Honeybells (or tangelos) where you are, substitute tangerines or navel oranges.

Ingredients

1 (2.25-oz) package chopped hazelnuts

2 ruby red grapefruits, peeled

2 Honeybell oranges, peeled

3 blood oranges, peeled

1 Tbsp. coarse-grain mustard

1 1/2 tsp. honey

1 1/2 tsp. white wine vinegar

3 Tbsp. extra-virgin olive oil

Salt and pepper to taste

2 avocados, pitted and sliced

8 cups mixed baby greens

Instructions

Place the hazelnuts in a small skillet over medium-low heat and cook, stirring frequently, 2 minutes or until toasted. Set aside.

Thinly slice the grapefruits, Honeybell oranges, and 2 1/2 blood oranges. Squeeze the juice from the remaining blood orange half into a medium bowl.

Whisk in the mustard, honey, and vinegar. Slowly add the olive oil in a steady stream and whisk until emulsified. Season with salt and pepper to taste.

Arrange the grapefruit, oranges, avocado, and greens on a serving platter. Drizzle with the vinaigrette, and sprinkle with the hazelnuts. Serve immediately.

Creamy Jerusalem Artichoke Soup

Serves 8 to 10

We had snow week before last. In Charleston... South Carolina. Close to 6 inches, no less. To most, half a foot of snow is nothing but about a month ago, we moved here from South Florida. "Winter" for the past 5 years has involved one week of temperatures in the low 60s, so the below-freezing temps were a shock to my system. All I wanted to eat was soup, and I began to dream of the best soup I've ever had. This soup (or my version of it).

Last summer, my family and I went to Northern Ireland, and on one particularly chilly day we ended up in a little town called Ballymoney. I'm sure you've never heard of it--we definitely hadn't--but, it was on the way to Giant's Causeway and was our best bet for lunch. So, we stopped at a cozy pub called Carmichael's. The soup of the day was Cream of Jerusalem Artichoke, and we all ordered it. I'm not sure if it was because we were all starving or because it was cold outside, but I savored every last bit of that soup. It was velvety in texture, earthy in flavor, and felt like a warm hug. I knew I was going to have figure out how to make it once we got back home, so I tried to remember every detail of it.

Fast forward to a few weeks ago, just before Christmas, and a first visit to our new-to-us Harris Teeter in our new town. I was perusing the produce department when the heavens broke into song and there they were: bags of Jerusalem artichokes for sale. Because I had never seen them in the grocery store before (we had just moved from a small town), I immediately grabbed every single bag. I was going to figure out how to make that soup.

After a few tries, I think the result is pretty close to the soup from Ballymoney. You can easily cut the recipe in half. The soup is rich, and this recipe can easily feed 8 to 10. I made a larger batch because 1.) I bought the remaining 4 lbs they had for fear I would have to wait until this time next year to have them again and 2.) Leftovers are loved at my house.

If you haven't seen Jerusalem artichokes (also known as sunchokes) before, they look like ginger root. If they are very fresh, you can actually peel them like ginger: with the edges of a spoon. I found that it was easier to use a paring knife.

After you've peeled the Jerusalem artichokes, cut them into small chunks, dice the celery and onion, and mince the garlic.  

Sauté the onion, celery, and garlic in hot olive oil until tender, then add the Jerusalem artichokes. Simmer for 45 minutes in broth to cover, and then purée with an immersion blender. Add heavy cream and a little dry sherry and season with salt and pepper to taste. Simmer for about 5 more minutes, and voila! The best soup you will ever have.

Ingredients

2 Tbsp. olive oil

1 onion, diced

2 stalks celery, diced

3 cloves garlic, minced

4 lb Jerusalem artichokes, peeled

5 1/2 cups vegetable broth

Salt and pepper to taste

2 cups heavy cream

1/4 cup dry sherry

Garnish: extra-virgin olive oil, celery leaves

Instructions

Heat oil in a Dutch oven over medium heat. Add onion, celery, and garlic. Sauté 5 minutes or until vegetables are tender.

Add Jerusalem artichokes and broth. Bring to a boil; reduce heat to medium-low, and simmer 45 minutes or until Jerusalem artichokes fall apart when pressed with the back of a spoon.

Using an immersion blender, purée the soup until creamy. (Or transfer to a blender and process in batches.) Season with salt and pepper.

Stir in heavy cream and sherry. Simmer 5 more minutes or until soup is thickened. Garnish servings with extra-virgin olive oil and celery leaves, if desired.

Irish Soda Bread

Ever since we returned from our trip to Ireland this summer, I have been dreaming of soda bread. I adapted this recipe from a soda bread recipe I found on epicurious.com. Slather slices with Irish butter or the highest-quality butter you can find to take it to a whole new level.

Ingredients

Butter for greasing

2 cups all-purpose flour

2 cups whole-wheat flour

1/2 cup flaxseed meal

1 tsp. salt

1 tsp. sugar

1 tsp. baking soda

1/2 tsp. cream of tartar

1/2 cup cold butter, cut into pieces

2 cups cold buttermilk

1 Tbsp. honey

All-purpose flour for dusting

Instructions

Preheat oven to 400°F. Butter a 9-inch cake pan.

Combine all-purpose flour, whole-wheat flour, flaxseed meal, salt, sugar, baking soda, and cream of tartar in a large bowl. Whisk until well combined.

Add butter and toss in flour mixture to coat. Using a pastry blender or fork, cut butter into flour mixture until it resembles small peas. Make a well in the center of mixture.

Combine buttermilk and honey. Pour buttermilk mixture into well and stir just until flour mixture is moistened.

Turn dough out onto a floured surface and knead until elastic and no longer sticky (about 5 minutes). Place dough into prepared pan. Flatten slightly and cut an "x" on the top with a sharp knife.

Bake bread on the center rack of the oven at 400°F for 35 minutes or until it sounds hollow when tapped. Remove bread from pan and let cool completely on a wire rack.

Polenta Caprese Stacks with Honey-Balsamic Drizzle

Serves 4 to 6

I love this twist on the traditional Italian salad. Crispy, hot slices of pre-cooked polenta logs are the base for tomatoes, fresh mozzarella, and basil, and a sweet balsamic dressing takes the flavor to the next level.

Ingredients

2 Tbsp. safflower oil

1 (18-oz.) log cooked polenta, cut into 12 slices

3 small tomatoes, each cut into 4 slices

1 (12-oz.) pkg sliced fresh mozzarella

12 basil leaves

2 Tbsp. balsamic vinegar

1 Tbsp. honey

2 Tbsp. extra-virgin olive oil

Instructions

Heat safflower oil in a large nonstick skillet over medium-high heat. Cook polenta slices, in 2 batches, 8 minutes on each side or until browned and crisp. Drain on a cooling rack; sprinkle with salt and pepper while still warm.

Arrange polenta slices on a platter. Top each slice with 1 tomato, 1 mozzarella slice, and 1 basil leaf.

Whisk together vinegar, honey, and olive oil. Drizzle dressing over polenta stacks. Serve immediately.

Mediterranean Farro Salad

Serves 4

This is one of those “everything but the kitchen sink” recipes that I created when I was trying to clean out my fridge. The oil from the jar of sun-dried tomatoes adds an extra “oomph” of flavor to the vinaigrette. Because you can make it ahead, the salad is perfect to take to work for lunch. You can also serve it as a side dish instead of as a 1½ cup main dish serving.

Ingredients

1 c. uncooked farro

1 (16-oz.) can BPA-free chickpeas, drained and rinsed

2 c. organic baby arugula

1 c. crumbled feta cheese (optional)

½ c. pitted kalamata olives, halved

½ c. julienned sun-dried tomatoes in oil

¼ c. chopped fresh basil

¼ c. chopped fresh parsley

2 Tbsp. drained capers

3 Tbsp. red wine vinegar

3 Tbsp. sun-dried tomato oil

2 Tbsp. extra-virgin olive oil

1 tsp. salt

½ tsp. freshly ground pepper

Instructions

Cook farro according to package directions. Drain; rinse under cold water to cool.

Combine farro and remaining ingredients in a large bowl. Refrigerate until ready to serve.

Sugar-Crusted Strawberry Shortcakes

Serves 10

A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.

Ingredients

3 c. white whole-wheat flour

6 Tbsp. cane sugar, divided

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ c. cold butter, cut into pieces

½ c. buttermilk

½ c. plain Greek yogurt

1 large egg, lightly beaten

1 qt. organic strawberries, sliced

1 Tbsp. honey

Instructions

Preheat oven to 425°F. Whisk together flour, ¼ c. cane sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and yogurt. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; roll to ½-inch thickness. Cut dough into 10 rounds, using a 2 to 2 ½-inch biscuit cutter. Place on a parchment paper-lined baking sheet.

Whisk together egg and 1 Tbsp. water. Brush evenly on tops of dough. Sprinkle evenly with 1 Tbsp. cane sugar.

Bake at 425°F for 10 to 12 minutes or until golden brown.

Meanwhile, combine strawberries, remaining 1 Tbsp. cane sugar, honey, and 1 Tbsp. water. Let stand 10 minutes.

Split shortcakes and top with Coconut Whipped Cream and strawberries. Serve immediately.

COCONUT WHIPPED CREAM

Makes 1 cup

This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.

Ingredients

1 (13-oz.) can coconut milk

2 Tbsp. cane sugar

1 tsp. vanilla extract

Instructions

Refrigerate coconut milk in can overnight.

Carefully remove solids from can of coconut milk. Reserve coconut milk liquid for another use.

Beat coconut milk solids, cane juice, and vanilla extract at high speed with an electric mixer until thick and fluffy. Refrigerate until ready to serve.