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Red Wine-Chocolate Cookies

Red Wine-Chocolate Cookies

Ingredients

  • 1/2 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons grape seed oil
  • 2 tablespoons honey
  • 1 large egg white
  • 1 cup sugar
  • 1 cup plus 2 tablespoons red wine
  • 1 cup dark chocolate chunks
  • 8 ounces cream cheese, softened

Directions

  1. Preheat oven to 350 degrees . In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. In a medium bowl, whisk together oil, honey, egg white, 3/4 cup sugar, and 2 tablespoons red wine until smooth. Add to dry mixture and stir until the dough comes together. Fold in the chocolate chunks.
  3. Place 1 1/2-teaspoon rounds of dough, 2 inches apart, onto a parchment-lined baking sheet. Bake until set and dry on top, about 10 minutes, rotating the pan halfway through. Set aside to cool.
  4. Meanwhile, in a small saucepan over medium heat, bring remaining 1/4 cup sugar and 1 cup wine to a boil, stirring until the sugar dissolves. Cook until syrupy and reduced, about 7 minutes. Let cool to room temperature, stirring occasionally.
  5. With an electric mixer, beat the cream cheese until fluffy and smooth. Slowly stream in the wine syrup until incorporated and smooth, scraping the bowl as needed. Transfer frosting to a resealable plastic bag or a piping bag fitted with a tip, then pipe frosting on top of cookies.

Note

  • Recipe by Genevieve Ko.

Buckwheat Dutch Baby with Raspberries

Buckwheat Dutch Baby with Raspberries

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 3 large eggs
  • 2 tablespoons pure maple syrup
  • Juice and zest of 1 lime
  • Kosher salt
  • 1 1/4 cups whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons ghee (clarified butter), melted
  • 12 ounces raspberries
  • 2 ounces maple or granulated sugar
  • Powdered sugar, for serving
  • Sliced, toasted almonds, for serving (optional)
  • Greek yogurt or labneh, for serving (optional)

Directions

  1. Preheat the oven to 500 degrees . Place a cast-iron or ovenproof skillet in the oven for at least 10 minutes.
  2. Meanwhile, add flours, eggs, maple syrup, lime zest, a generous pinch of salt, milk, butter, and vanilla to a blender and process until smooth.
  3. Carefully remove hot skillet from the oven and add ghee; swirl to coat. Pour batter into the skillet, then return it to the oven. Lower temperature to 450 degrees and bake until sides are puffed and golden brown, 15 to 20 minutes.
  4. While pancake bakes, combine a third of the raspberries with sugar in a saucepan over medium-high heat. Bring to a boil and then lower heat; let simmer for a few minutes until raspberries fall apart and thicken. Remove from heat and let cool completely. Add lime juice and remaining raspberries to the sauce and mix well.
  5. To serve, top pancake with raspberry compote and sprinkle with powdered sugar. Top with almonds and yogurt if desired.

Note

  • Recipe by Miro Uskokovic, the pastry chef at Gramercy Tavern in New York City.

Nutrition Information

Per serving: 353 kcal cal., 17 g fat (9 g sat. fat), 43 g carb., 6 g fiber, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Shaved Vegetables & Arugula with Kefir-Chia Vinaigrette

Shaved Vegetables & Arugula with Kefir-Chia Vinaigrette

Ingredients

  • 2 bunches medium radishes, such as red or Easter Egg
  • 3 large radishes, like black or watermelon
  • 1 bulb fennel
  • 1 carrot
  • 1 small rutabaga, peeled
  • 1 shallot
  • 1 tart apple, cored
  • 1 cup baby arugula
  • 1 avocado, thinly sliced
  • Fresh basil, mint, and dill leaves, torn
  • Coarse sea salt
  • Freshly ground black pepper
  • Kefir-Chia Vinaigrette
  • 1 lemon

Directions

  1. Using a mandoline, slice the radishes, fennel, carrot, rutabaga, shallot, and apple very thinly. Add them to a large bowl with arugula, avocado, and herbs. Season with salt and pepper; drizzle with the vinaigrette and toss to coat.
  2. Divide salad among plates and zest the lemon on top.

Kefir-Chia Vinaigrette

  1. Add 1/4 cup extra-virgin olive oil, juice of 1 lemon, 1/2 garlic clove grated on a Microplane zester, 2 tablespoons white wine vinegar, 1/4 cup plain full-fat kefir, 1/2 teaspoon Dijon mustard, 1 teaspoon chia seeds, and a pinch each of coarse sea salt and freshly ground black pepper to a jar. Seal and shake until very well combined. Season with more salt and pepper to taste.

Note

  • Recipe by chef Seamus Mullen, author of Real Food Heals: Eat to Feel Younger & Stronger Every Day.

Nutrition Information

Per serving: 281 kcal cal., 20 g fat (3 g sat. fat), 373 mg sodium, 9 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Brussels Sprouts & Dried Cherries with Sesame

Brussels Sprouts & Dried Cherries with Sesame

Ingredients

  • 1 pound brussels sprouts, thinly sliced on a mandoline
  • 1 garlic clove, grated on a Microplane zester
  • 1 shallot, thinly sliced
  • 1 apple, cored and thinly sliced
  • 1 serrano chile, seeded and thinly sliced
  • 1/4 cup unsweetened dried tart cherries
  • Coarse sea salt
  • Freshly ground black pepper
  • Toasted Sesame Vinaigrette
  • 1/4 cup chopped fresh mint
  • 2 tablespoons black sesame seeds

Directions

  1. In a large bowl, combine the brussels sprouts, garlic, shallot, apple, chile, and dried cherries. Season with salt and pepper and toss well. Drizzle with the vinaigrette and toss until everything is evenly coated.
  2. Transfer to serving dishes, sprinkle with mint and black sesame seeds, and serve.

Toasted Sesame Vinaigrette

  1. Add 1/2 cup toasted white sesame seeds, 1 garlic clove, zest and juice of 2 lemons, 1 tablespoon raw honey, and 2 tablespoons white wine vinegar to a blender and puree until smooth. With the machine running, add 1/4 cup extra-virgin olive oil in a steady stream and blend until emulsified. Season with coarse sea salt and freshly ground black pepper.

Note

  • Recipe by chef Seamus Mullen, author of Real Food Heals: Eat to Feel Younger & Stronger Every Day.

Nutrition Information

Per serving: 359 kcal cal., 24 g fat (3.3 g sat. fat), 318 mg sodium, 10 g fiber, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Broccolini Chimichurri

Broccolini Chimichurri

Ingredients

  • Broccolini
  • Olive oil
  • Sea salt
  • Garlic cloves
  • Parsley
  • White balsamic vinegar
  • Black pepper
  • Oregano
  • Shallot
  • Lemon juice

Directions

  1. Roast 8 ounces Broccolini with olive oil and sea salt until tender and let cool. Saute 3 chopped garlic cloves in 1 teaspoon olive oil over medium-low heat; when fragrant, set aside to cool. In a food processor, pulse together 1/2 cup olive oil, 1/2 cup parsley, 1/4 cup white balsamic vinegar, 1/4 teaspoon each sea salt, black pepper, and oregano, 1/3 cup minced shallot, 2 tablespoons lemon juice, garlic, and Broccolini until it's sauce-like. Serve on top of salads, meats, roasted vegetables, or tacos.

Note

  • Recipe by Laura Lea Goldberg, author of The Laura Lea Balanced Cookbook.