Seafood risotto


Seafood risotto2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Arborio rice
1/2 cup dry white wine
1 16 oz bag frozen seafood mix
1/2 cup fire-roasted diced tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1 teaspoon chopped garlic
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup frozen peas
Salt and freshly ground black pepper

In a small saucepan, warm the fish or vegetable stock. Keep warm.
In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed most of the liquid, about 10-12 minutes.
Add the seafood mix and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.

Remove the risotto from the heat and add the parsley, garlic, Parmigiano-Reggiano, peas and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

Recipe adapted from

Raspberry fool with simple meringue cookies

Raspberry fool with simple meringue cookiesIngredients:
3 cups (3/4 lb./375 g) raspberries
2 Tbs. sugar
2 cups (16 fl. oz./500 ml) heavy cream
6 meringue cookies, broken into pieces

Meringue cookies:
1/2 teaspoon vanilla extract
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup + 2 tbsp. sugar
pinch of salt

Directions for cookies:
Line 2 large baking sheets with parchment paper or Silpat.
Beat egg whites, vanilla extract and cream of tartar in a large bowl on medium speed until frothy. Increase speed to medium-high; add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes.
Heat oven to 200 degrees F. Transfer egg-white mixture to a large resealable plastic bag. Snip off a corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 200 degrees F for 2 hours, switching the two cookie sheets at half time.
Turn off oven, let meringues stand in oven for 1-2 hours.
Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets.

Directions for fool:
Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in a blender and puree until well combined. Set aside.

In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside.

Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream evenly among the glasses, followed by half of the raspberry puree. Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately.
Serves 4.

Recipe adapted from

Pickled red onions

Pickled red onions1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons agave syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)


Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Recipe adapted from

Irish cream scones

Irish cream sconeScones
1 cup whole wheat flour
1 cup unbleached AP flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup butterscotch chips
1 large egg
1/4 cup Irish cream liqueur
1/4 cup milk
1/4 teaspoon Irish cream flavor, optional for enhanced flavor

2 tablespoons Irish cream liqueur
1/3 cup butterscotch chips

To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it.
Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you’ll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using.
Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here.
Bake the scones for 15 to 18 minutes, until golden.

Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.

To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth.
Drizzle the glaze over the warm scones. Serve warm or at room temperature.

Recipe adapted from

Matcha cookies with almonds (vegan)

Matcha almond cookie1/2 cup (1 stick) vegan butter substitute (or unsalted butter if not vegan), softened
1/2 cup powdered sugar
1 cup all-purpose flour
1 tablespoon matcha powder
1/8 teaspoon salt – omit if using salted butter
1/3 cup sliced almonds

Sift together the all purpose flour, matcha powder and salt.
With an electric mixer at medium speed, cream the butter and powdered sugar until soft and fluffy.
Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed. Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.

Remove the dough and place on a 22 inch long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.
Pre-heat the oven to 325 degree Fahrenheit. Line two baking sheets with parchment papers. Remove the dough from the freezer. Use a sharp knife and cut the dough into 1/4 inch thick slices. Arrange the cookies on the baking pan 2 inches apart.

Bake the cookies for 14-16 minutes on the middle rack. Remove the cookies to a wire rack to cool completely before storing in an air tight container.

Recipe adapted from

Cherry cashew coconut energy balls

Cherry cashew coconut energy ballsIngredients:
6 medjool dates, pitted
1/2 cup dried tart cherries
1/2 cup finely shredded coconut flakes
3/4 cup unsalted cashews (can use raw or roasted)
1/2 teaspoon almond extract
Pinch fine sea salt

Add dates to your food processor and process until broken up into pea-sized bits.

Add in coconut flakes, dried tart cherries, cashews, extract and a pinch of salt.
Process until well-combined. This will take 3-5 minutes. Mixture should just start to come together into a large ball, but be careful not to over-process as the oil will start to separate from mixture.

Roll the mixture into 10-12 tablespoon-sized balls.

Let firm up in refrigerator or freezer before serving. You can also (optionally) drizzle your bites with melted dark chocolate or roll them in additional shredded coconut flakes.

Recipe Notes:

Storage: For best results, lay balls on a cookie sheet and place into the freezer for 2 hours, or in the refrigerator until they firm up. Then, transfer into a gallon-size freezer-safe bag and store in the refrigerator or the freezer.

Recipe adapted from

Blackberry-raspberry cobbler with buckwheat chocolate topping – vegan

Blackberry-raspberry cobbler with buckwheat chocolate topping - veganINGREDIENTS

3 cups fresh blackberries
3 cups fresh raspberries
1/4 cup brown sugar (or coconut sugar)
1 tbsp. cornstarch
1/4 cup buckwheat flour
2 tbsp. cocoa
1/2 cup + 2 tbsp. AP unbleached flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup melted coconut oil
3/4 cup unsweetened vanilla almond milk
1 teaspoon vanilla

For topping:
extra raspberries and/or blackberries


Preheat oven to 375 degrees F. Grease 9×9 inch pan or 2 quart baking dish with nonstick cooking spray.
Add blackberries, raspberries and 1/4 cup brown sugar to medium saucepan, sprinkle cornstarch over the fruit. Place over medium-high heat and bring to a boil, this should only take about 5 minutes. Pour into prepared baking pan.

In medium bowl, whisk together flour, cocoa, 1/4 cup brown sugar, baking powder, and salt. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. Pour over fruit and evenly spread out with a spatula. Sprinkle the extra berries on top to get a lovely looking cobbler.
Bake for 35-45 minutes or until fruit is bubbly. Serve warm with ice cream or frozen yogurt.

Recipe adapted from