Mushroom Soba Miso Soup

Mushroom soba miso soup4 cups dashi stock (4 cups of water + 1-2 tbsp dashi)
1-2 minced garlic cloves
1/4 C miso paste
1 tbsp tamari sauce
handful of soba noodles
1/2 c dry shiitake or other mushroom, reconstituted
1 C frozen peas
4-5 green onions, sliced
Nori Komi Furikake to sprinkle on top

Bring the dashi stock to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and tamari sauce together in a small bowl; add to the broth along with the soba and continue cooking for 4-5 minutes more. Add peas and cook 1 more minute.
Pour the soup into bowls and top with the green onions and the Japanese seasoning to serve.

Recipe adapted from

Blueberry lemon muffins

Lemon blueberry muffin1/2 cup unsalted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Zest from one large lemon
Juice from one large lemon
about 1/2 cup almond milk (or your choice of milk) at room temperature
2 large eggs at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
In a large bowl, melt butter in the microwave. Whisk in baking powder, salt, sugar and zest.
In a 2 cup measuring cup, add lemon juice and milk of your choice to make 3/4 cup liquid total. Whisk well. Add eggs and vanilla, whisk until combined.
Add flour to large bowl, then contents of the liquid measuring cup, and stir just until combined. Stir in blueberries.
Divide batter evenly into 12 prepped muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.

Recipe adapted from

Chai roasted pear scones

Chai roasted pear scones3 large ripe pears, peeled and cut into small pieces
1 1/2 cups all-purpose flour
1/2 cup buckwheat flour
1/4 cup sugar in the raw, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream or half and half

Position the baking rack in the center of the oven and heat the oven to 350 degrees F. Line a rimmed baking pan with parchment paper or Silpat.

Transfer the pears onto the parchment-lined baking sheet and bake about 15 to 20 minutes or until the pears take on a bit of color and are dry to the touch. If you use ripe (not mushy) pears that are juicy, you might want to roast them another 5 minutes so they dry up. Transfer the pears to a cooling rack and allow them to cool completely. Transfer the pear pieces to a bowl, and reserve the sheet (and its parchment) nearby. (You can do this step the night before and leave the pears to cool, covered with a kitchen towel.)

In a large mixing bowl, whisk together the AP and buckwheat flour, sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in pear chunks. Set aside.
In a 2 cup measuring cup, beat together the heavy cream or half & half, egg, and vanilla. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be very sticky and slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet using a flat spatula and sprinkle the tops of the scones with a little extra sugar in the raw.
Preheat oven to 350 degrees F (180 degrees C). While oven is heating, place scones in the freezer.
When the oven is pre-heated, bake the scones for 20-25 minutes, or until lightly browned.
Serve warm or at room temperature.

Recipe adapted from

French Apple Cake

French apple cakeIngredients
Cooking spray or butter, for coating the pan
8 tablespoons (1 stick) unsalted butter
3 medium apples (I used Honeycrisp)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving


Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round or square cake pan with cooking spray or butter, then line the bottom with parchment paper.
Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.

Recipe adapted from

Greek-ish salad

Greek saladSalad ingredients

2 C. arugula
2 C. shredded carrots
1 1/2 C. grape tomatoes
1/2 C. sliced Kalamata olives
1/4- 1/3 C. finely chopped white onions
4-5 cloves finely chopped garlic
4 oz. cubed fresh Feta cheese

1/3 C. EVOO
3 tbsp. balsamic vinegar
salt and pepper to taste
1 tsp. Greek seasoning (oregano and thyme mix)

In a large bowl, mix salad ingredients.
In a measuring cup, mix dressing ingredients well, and pour over salad.

French Apple Tart II. (Tart aux Pommes)

French Apple TartINGREDIENTS

Pastry for a 10-inch pie (see recipe)
4 firm, ripe, unblemished apples such as MacIntosh or Delicious, about 1 1/2 pounds
2 tablespoons butter
¼ cup sugar
1 tablespoon confectioners’ sugar

Prepare the pastry and refrigerate it.
Preheat the oven to 375 degrees.
Peel the apples, using a swivel-bladed paring knife. Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples. Cut each apple into quarters.
Roll out the pastry on a lightly floured surface, preferably a cold surface. Use a wooden rolling pin covered, preferably, with a pastry cloth. Use the pastry to line a 10-inch loose-bottom tart pan.
Cut the apple quarters into thin slices. Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center. Continue making circles in layers until all the slices are used.
Dot the apples all over with butter and sprinkle the sugar evenly over all.
Place the tart pan in the oven and bake 50 minutes.
Hold a small sieve over the tart and add the confectioners’ sugar. Sprinkle it evenly over the tart. Serve hot or cold.

Recipe adapted from

Peach cardamom spelt cake

Peach cardamom spelt cakeINGREDIENTS
4 medium peaches
1 cup spelt flour
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
6 tablespoons unsalted butter, at room temperature (plus additional for pan)
scant 1 cup sugar
1 egg
1/2 cup buttermilk, or milk
1 teaspoon pure vanilla extract
1 tablespoons raw sugar, for sprinkling

Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
Position rack in center of oven and preheat oven to 350°F. Generously butter a 9″ deep-dish pie plate.
In a medium bowl, whisk together flour, baking powder, salt and cardamom; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
Scrape the batter into the prepared pie plate and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down. Sprinkle the top of the cake with the sparkling sugar.
Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake (hopefully without hitting a peach).

Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.

Recipe adapted from