I usually make my mom something for Mother’s Day (I’ve come a long way from a pack of hugs & kisses tickets) and this year she requested cake! My mom actually taught me this recipe, and I’ve found a video of us making it together in our archive! Please give this cake a try, it’s so simple. What you need: 2 eggs, plus 1 yolk 3/4 cup sugar 1 cup flour 1/2 sunflower oil 2 tsp baking powder 1 tsp vanilla extract 1/2 tsp Autumn Harvest Blend, or cinnamon dash of dried ginger Zest of one lemon 3 cups very ripe apples Butter & flour to coat baking pan Mixer – hand held or standing 9 inch round cake pan Preheat oven to 350° F Grease the baking pan with butter and a light dusting of flour. This will help to keep the cake from sticking to the pan. Beat the eggs and sugar until foamy with a hand mixer or a standing mixer with a paddle attachment. Add all remaining ingredients, except the apples, …
This is such a great recipe to master for warm weather mezze platters! Gabriel and I just plated all the pots in our courtyard and celebrated over a bowl of these green jewels & our Mediterranean Save-A-Farm meatball flatbread meal kit. Learn more about our Save-A-Farm program here. The trick to making flavorful falafel is to season more than you think is necessary, the chickpeas really absorb flavor.
Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.
The cheesesteak isn’t Philly’s only famous sandwich. There is also an Italian roast pork sandwich which features broccoli rabe…you should give it a try the next time you’re in the city! I’ve taken my inspiration from that sandwich this week. This makes a great side dish or you can toss it with pasta, too…or put it between two slices of bread.
This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
I’ve been on a soup kick lately…especially cheddar soups! This recipe is quite delicious. Don’t forget your crusty bread!
Join Chef Diana in the kitchen to make a French omelette in less than 5 minutes!
Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade.
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
Crumble is an effortless dessert that looks like it takes a lot of effort. I won’t tell if you don’t! Use whatever spices you like in the filling. Cardamom is amazing with both apple and rhubarb, so give it a try if you have it.