Ginger chai ice cream

_MG_60062 cups cream
1 cup milk
1 teaspoon coriander seeds, toasted (3/4 teaspoon ground)
1 teaspoon allspice berries (about 10), toasted (3/4 teaspoon ground)
8 cloves, toasted (1/2 teaspoon ground)
1 whole star anise, toasted (1/2 teaspoon ground)
6 cardamom pods, slightly crushed and toasted (3/4 teaspoon ground)
1/2 teaspoon black peppercorns, toasted (1/2 teaspoon ground)
1/2 teaspoon ground cinnamon
2 tablespoons ginger, grated
1/4 cup black tea leaves, like Assam, English Breakfast, or Orange Pekoe
3 egg yolks
3/4 cup sugar or 1/2 cup sugar + 1/4 cup Stevia
pinch of salt

In a medium saucepan, bring cream and milk to a simmer. Toast whole spices and stir into dairy along with cinnamon and ginger. Bring dairy to a boil, then remove from heat and cover to steep for 45 minutes.
After 45 minutes, return dairy to a boil, then remove from heat and stir in tea leaves. Cover and let steep for 15 minutes.
Pour dairy through a fine mesh strainer into a measuring cup or bowl, pressing on tea leaves with a spoon to extract all liquid. In a clean medium saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add strained dairy, whisking constantly.
Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste, then strain custard into an airtight container and chill overnight.
The next day, churn ice cream according to manufacturer’s instructions. Transfer to an airtight container and chill in freezer for at least 4 hours before serving.

Recipe adapted from

Rosemary infused roasted apricot ice cream

The combination of apricots and rosemary may sound a bit strange or unusual – but it is absolutely wonderful. Roasting the apricots with the brown sugar brings out the sweetness of the fruit, and caramelizes the sugar. It may sound like it’s a bit of work – but it is absolutely worth it. This is one of my all-time favorite ice cream flavors. Give it a try!

_MG_39731 pound (450 grams) apricots, about 10-15 depending on size
1/3 cup (53 grams) + 2 tablespoons brown sugar
1 tablespoon fresh rosemary, roughly chopped
1 cup (475 ml) heavy cream
1 cup (475 ml) half & half
Pinch of salt
2 tablespoons brandy

Preheat oven to 375 degrees F and line baking pan or parchment paper.
Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 2 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.
Let apricots cool, then pulse in a food processor or blender until roughly puréed.
Warm the remaining 1/3 cup of sugar, heavy cream, half and half, rosemary and salt in a saucepan over medium low heat, stirring to dissolve the sugar. Once mixture is smooth, remove from heat and let cool. When cream mixture is cool enough, place in the fridge and chill for several hours or overnight, as well as the apricot purée. When chilled, strain the cream mixture into a medium size bowl, discard the rosemary, add the apricot purée and the brandy.
Freeze mixture in an ice cream machine according to manufacturer’s instructions. Once churned, spoon into a bowl and place in the freezer to harden for at least 2 hours before serving.

Adapted from

Fish tacos with red cabbage slaw


1 lb Tilapia, cod or mahi mahi fillets
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp fresh lime juice
1 clove garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper
Salt and pepper
6 corn or flour tortillas
1 large hass avocado, sliced

1 package red cabbage slaw
1/4 cup cilantro, chopped
1 1/2 Tbsp lime juice
1 Tbsp extra-virgin olive oil


In a mixing bowl whisk together oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish in a glass pie pan and pour marinade over fish, then turn over and spoon marinade over the fish. Place fish in the refrigerator and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat oven to 375 F. Bake fish until cooked through, about 20 minutes – check with a fork for doneness. Break fish into pieces and serve in warmed taco shells with cabbage slaw and avocado slices.

For the red cabbage slaw:
Mix cabbage slaw, cilantro, lime juice and oil in a medium mixing bowl. Season lightly with salt and pepper, toss to evenly coat.

Recipe adapted from

Spelt banana blueberry muffin

_MG_59691 1/2 C spelt flour
1/2 C whole wheat flour
1/2 C sugar-in-the-raw or organic cane sugar
1/2 C finely ground flaxseed
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3 very ripe bananas, mashed
1 large egg, lightly beaten
1/4 C coconut oil, melted
3/4 C milk
1 C fresh or frozen blueberries

Preheat oven to 350 Fahrenheit.
In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, coconut oil, egg) ingredients.
Add wet ingredients to dry, stirring just until mixed. Stir in blueberries.
Spoon into a muffin pan lined with paper.
Bake for about 20 minutes — check to make sure they are done.

Recipe adapted from

Tomato and goat cheese tart

_MG_59624 to 5 medium tomatoes
goat cheese, crumbled or sliced in rounds (about 4 to 5 oz)
mustard (Dijon, whole-grain, or flavored)
fresh basil sliced in thin strips
salt and pepper
1-2 small shallots, chopped
2-3 cloves of garlic, minced
1/2 recipe whole wheat olive oil pie crust


Make the crust according to directions.
Roll the dough out between two sheets of parchment and press into a 9-inch fluted tart pan, folding any overhang back down along the edges and using scraps to patch any holes. Press a piece of foil down onto the dough and over the edges. Chill for 10 minutes.
Pour pie weights or beans on top of the foil and parbake in a 400-degree oven for 20 minutes. (Don’t skip this step. When the tomatoes cook, they’ll release a lot of juices, so if you don’t parbake the crust it will get soggy.) Meanwhile, slice tomatoes and goat cheese.
Remove the crust from the oven, remove the foil and weights, and spread a layer of mustard all over the bottom of the crust. Top with the minced garlic. Layer slices of tomatoes, sprinkle shallots then layer goat cheese, sprinkling each layer with salt and pepper. Bake at 400 degrees for 30 minutes, until the goat cheese is browned in spots.When tart is done, sprinkle the basil on top.

Recipe adapted from

Whole wheat olive oil pie crust

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest in the refrigerator for 1 hour, or freeze for later use up to 1 month in the freezer.
Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed.

Yield: Enough for two 9- or 10-inch tarts or 1 double-crusted tart (12 to 16 servings)

Recipe adapted from The New York Times