Velvety Butternut Squash Risotto
Get ready to dive into a bowl of cozy deliciousness with this creamy butternut squash risotto, elevated by the freshness of sage. Arborio rice, blended with sweet, roasted butternut squash, gets a flavor boost from the earthy sage. Finished with a sprinkle of parmesan, this dish brings all the fall feels—warm, creamy, and satisfying. Perfect for a cozy night in!
Apple Almond Cake
Indulge in the delightful fusion of flavors with this Apple Almond Butter Cake. This cake has a moist, tender crumb enriched with the nutty goodness of almond flour and the warmth of aromatic cardamom. Sweet, juicy apple slices nestled within and atop the batter, caramel as they bake. With a vanilla buttery richness, each bite blends perfectly into comforting autumn flavors. Finished with a light dusting of powdered sugar, this cake is perfect for any occasion.
Ingredients
- Butter with flour to grease pan
- ¾ cup all-purpose flour Gluten free 1 to 1 flour works as well
- ¼ cup almond flour
- ¾ tsp baking powder
- ½ tsp salt
- ½ tsp ground cardamom Ginger or nutmeg works well
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled slightly (I use clarified butter or ghee as they're lactose free.)
- 2 tsp. vanilla extract
- 3 medium-size Honeycrisp or Granny Smith apples cut into 1/4-in.-thick slices 4 cups sliced
- Powdered sugar for garnish
Instructions
- Preheat your oven to 350°F. Lightly coat an 8-inch round cake pan with baking spray and a dusting of flour. Place a piece of parchment paper on the bottom of the pan.
- In a medium bowl, mix together all-purpose flour, almond flour, baking powder, salt, and cardamom until well combined.
- In a large bowl, beat the eggs until they become frothy, about 30 seconds. Add in the sugar, butter, and vanilla, whisking thoroughly. Gradually incorporate the flour mixture, stirring just until everything is combined. Gently fold in half of the apple slices.
- Pour the batter into the prepared cake pan and arrange the remaining apple slices on top.
- Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. If necessary, cover with aluminum foil halfway through baking to prevent over-browning.
- Let the cake cool in the pan for 10 minutes. Transfer it to a serving plate. Garnish with powdered sugar. Serve warm or at room temperature.
Arugula and Prosciutto Pizza
My husband, Aki, created this delicious pizza recipe, and I modified it to make it easier. This gourmet creation features savory prosciutto, vibrant pesto, and fresh arugula. The prosciutto adds a rich, salty touch, while the pesto provides a burst of herbal freshness. Finished with a generous handful of peppery arugula, this pizza strikes the perfect balance between indulgent and refreshing.
Prosciutto and Arugula Pizza
Ingredients
- 1 pizza dough store-bought or homemade
- 1/4 cup pesto sauce store-bought or homemade
- 2 tbsp tomato paste
- 8 oz buffalo mozzarella or crumbled goat cheese
- 4-6 slices prosciutto
- 1 cup fresh arugula
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
- Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled dough to a pizza stone or a parchment-covered baking sheet.
- Brush with olive oil and place in the oven for 5 minutes
- Mix tomato paste with 1 tbsp olive oil
- Remove the pizza from the oven and spread the tomato paste mix lightly over the dough, leaving a small border around the edges of the crust.
- Next, spread the pesto sauce over the tomato paste layer.
- Place buffalo mozzarella slices or crumbled goat cheese evenly over the sauces.
- Transfer the pizza to the preheated oven. If using a pizza stone, slide the pizza onto the stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
- Turn off oven.
- Once the pizza is out of the oven, arrange the prosciutto slices and arugula evenly over the top.
- Place in the turned-off oven until the prosciutto and arugula wilt slightly.
- Remove from the oven and drizzle a little olive oil over the arugula.
- Season with salt and pepper to taste.
- Sprinkle with grated Parmesan cheese for extra flavor.
- Slice and serve immediately.
Dutch Baby
This fluffy pancake is like eating billowy clouds of deliciousness. It’s perfect for any time of day or year. It is fast and easy to make. Just dump all the ingredients into a mixer, stir it up, pour it into a hot cast iron skillet sizzling with butter, and put it into the oven. Then, in twenty-five minutes… heaven!
Dutch Baby
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup Milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup preserves, confectioners' sugar or cinnamon sugar
Instructions
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
Scallops with Spring Peas and Tarragon
Seared Scallops with Spring Peas and Tarragon
Ingredients
Spring Peas
- 1 tbsp olive oil
- 1 tbsp clarified butter or ghee regular butter will work here as well
- 1 shallot finely diced
- 2 cups fresh shucked peas frozen peas will work here as well
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1/4 cup water
Pea Sauce
- 1/4 cup water
- 8 tbsp cooked peas from above
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp half & half or your choice of milk
- 1/2 shallot minced finely
- 2 tbsp fresh tarragon chopped
Seared Scallops
- 6 scallops rinsed and patted dry season with salt and pepper
- 1 tbsp clarified butter or ghee regular butter will work here as well
- 1 tbsp olive oil
- edible pea flowers and tendrils for garnishing optional
Instructions
- Make the peas: In a medium saucepan, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly about 1-2 minutes. Turn heat off.
- Make the Sauce: Transfer 8 tablespoons of cooked peas to a food processor or blender, add water, half & half, salt, pepper, tarragon, and lemon juice, and blend until smooth. Set aside.
- Cook Scallops: Heat olive oil and clarified butter over medium-high heat in a large skillet. Once hot, add the scallops. Sear for 2-3 minutes on each side until they have a golden-brown crust. Be careful not to overcrowd the pan. Remove the scallops from the skillet and set them on a warm plate.
- Assemble: When ready to serve, heat up peas and sauce and divide them between plates. Top with the scallops, and a squeeze of lemon.
- Garnish with fresh tarragon, lemon zest, and edible flowers.
- Serve immediately with lemon wedges. Enjoy!!!
Notes
Earl Grey Citrus Mocktail
This refreshing drink combines the distinct flavor of Earl Grey tea with the citrusy notes of orange and lemon, creating a perfect non-alcoholic beverage for any occasion.
Earl Grey Citrus Mocktail
Ingredients
Ingredients
Instructions
Instructions
- Place the Earl Grey tea bags in a heatproof container. Pour 1 cup of boiling water over the tea bags and let them steep for about 5 minutes. After steeping, remove the tea bags and allow the tea to cool to room temperature.
- In a pitcher, combine the freshly squeezed orange and lemon juices. Add honey or simple syrup to sweeten the mix. Stir well until the honey or syrup is completely dissolved.
- Once the tea has cooled, add it to the citrus mixture in the pitcher. Stir well to combine.
- Fill glasses with ice cubes. Pour the tea and citrus mixture over the ice, filling each glass about two-thirds full.
- Top up each glass with sparkling water or club soda for a refreshing fizz.
- Add a slice of orange and lemon to each glass. If desired.
- Stir gently before serving. Enjoy your Earl Grey Citrus Mocktail!
- This mocktail is perfect for those who love the aromatic flavor of Earl Grey tea, complemented by the zesty freshness of citrus fruits. It's a sophisticated and enjoyable drink for any time of the day!
Notes
Lemon and Chickpea Soup
This soup is vibrant, with the tanginess of lemon and the earthiness of chickpeas and spices. It’s a comforting yet refreshing dish, perfect for any season!
Lemon and Chickpea Soup
Ingredients
Ingredients
- 2 tbsp Olive oil
- 1 medium Onion finely chopped
- Garlic minced: 3 cloves
- 2 medium Carrots sliced
- 2 Celery stalks diced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 2 cups Chickpeas cooked or canned drained and rinsed
- 4 cups Vegetable or chicken broth
- 2 Lemons juice of
- Salt and pepper to taste
- Fresh parsley or cilantro chopped for garnish
- Lemon slices for garnish
Instructions
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are fragrant.
- Add the chickpeas to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
- For a creamier texture, take out about a cup of the soup and blend it until smooth, then return it to the pot. This step is optional.
- Stir in the fresh lemon juice—season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley or cilantro and a slice of lemon.
- Serve hot, ideally with a slice of crusty bread or a side salad for a complete meal.
Luxurious Wild Mushrooms and Creamy Polenta
This dish is a comforting earthy delight that brings out the deep flavors of wild mushrooms.
Ingredients
For the Mushrooms
- 1 lb wild mushrooms like chanterelles, porcini, morels, etc., cleaned and sliced
- 2 cloves garlic finely minced
- 2 tbsp unsalted butter vegan: Sub with olive oil or high-quality vegan butter or margarine.
- 2 tbsp olive oil
- 1/4 cup white wine optional
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley finely chopped (for garnish)
- Grated parmesan or pecorino cheese Optional for garnish. vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
For the Polenta
- 1 cup polenta or grits
- 4 cups chicken or vegetable broth you can also use water, but broth gives more flavor
- 1/2 cup grated Parmesan cheese vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
- 2 tbsp unsalted butter vegan: sub with high-quality vegan butter or margarine
- Salt to taste
Instructions
Prepare the Creamy Polenta
- a. In a medium saucepan, bring the broth to a boil.
- b. Gradually whisk in the polenta or grits. Reduce heat to low and simmer, stirring often, until the mixture thickens and the polenta is tender. This will take about 20-25 minutes for polenta and about 5-10 minutes for grits.
- c. Stir in the butter, Parmesan cheese. Season with salt. If the mixture becomes too thick, you can add a bit more broth or water to reach your desired consistency. Keep warm.
Cook the Wild Mushrooms
- a. In a large skillet over medium heat, melt butter with olive oil. Once heated, add the sliced wild mushrooms.
- b. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
- c. Add the minced garlic and fresh thyme leaves. Continue to cook for another 2 minutes until the garlic is fragrant.
- d. If using wine, pour it into the skillet to deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half.
- e. Season with salt and pepper.
Assemble and Serve
- a. Spoon the creamy polenta or grits onto plates or a serving dish.
- b. Top with the sautéed wild mushrooms.
- c. Garnish with fresh parsley and optionally, more grated cheese.
- Serve hot and enjoy the delicious harmony of earthy wild mushrooms and the creamy texture of the polenta or grits. This dish pairs wonderfully with a glass of white wine or a light red.