I love this salad for a number of reasons, both in taste and versatility. Soaking the shallots in punchy, red wine vinegar softens their bite (too harsh when left raw) and olive oil adds a lovely richness. The oil, which is infused with thyme, is also the necessary fat that carries flavor into the apples and white beans. Salty sweet, and several twists of freshly ground pepper to finish. Each bite having a little crunch next to the plump legumes.
I don’t like to eat the ends of a loaf of bread, or stale bread for that matter. But I do like to find creative ways to transform those slices into something thrifty and delicious.
Turns out toasted breadcrumbs just so happen to love nutty, caramelized brown butter. And cinnamon. And sugar. Rivaling the tastes of churros, cinnamon toast crunch, or morning buns…….. to then meet vanilla ice cream.
Creamy, with a soft, milky, nutty flavor …… a “once you taste it, you’ll never go back kind of situation”. Better yet, making homemade nut milks is foolproof, giving you a jug of the most superior milk your cereal or oatmeal has ever had a chance to bathe in. This Almond-Pecan Milk recipe is my absolute favorite, after experimenting with many different nuts and seeds, from walnuts, brazil nuts, hemp seeds, cashews, etc. It’s rich and smooth, with zero bitterness that sometimes happens with other nuts. I use half almonds and half pecans to keep the cost down, but if I’m feeling like a splurge, I’ll do all pecans.
So I created these Honey Poppy Seed Marinated Fruit Jars as a make-ahead answer that you can store in the refrigerator for up to three days, and slide into your bag as you run out the door or put in in your little’s lunchbox.
You can use any fruit you’d like, but I found a combination of pineapple, kiwi, blueberries, strawberries, and Opal apples. The best part? The fruit gets more flavorful, and juicer, the longer it sits.
About these Coffee Chocolate Chunk Blondies: They’re all I’ve ever wanted in a vanilla brownie, enrobed in a magical trio of coffee, chocolate, and pecans. Not to be outshined by brown sugar and butter, lending notes of toffee. No mixer needed. And once you’ve shared a pan with friends — you’ll be expected …
These No-Bake Coconut Macaroons are an ode to the essence of winter, whimsical and white. The kind of subtly sweet I like to nibble on when I come in from the cold as an adult, and a cup of coffee replacing the hot cocoa. Made with coconut flakes, almond flour, coconut oil, maple syrup, and vanilla bean they’re simple to make, just blended in a food processor.
They’re soft and moist from the healthy fats used, and coconut + floralness of the vanilla bean are quite the match. I kept them all white with coconut butter-glazed tops, and I have to say, I absolutely love how they look so innocently beautiful. A lot like a winter snowfall.