Pie filling 1 1/2 cups plus 1 tbsp sugar 5/16 tsp salt 3 tbsp plus 2 tsp flour 3 eggs, beaten 5 cups rhubarb (1.4 pounds), chopped into small pieces Topping 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter 1 pinch salt [Optional: add ground nutmeg?] Directions Preheat the oven at 350 degrees […]
Roasted Beets
4 medium beets 1 tbsp olive oil 1/2 tsp fresh thyme leaves salt freshly cracked pepper splash of vinegar, optional Preheat oven to 400 degrees. Peel the beets and dice into 3/4-inch cubes. Place one layer deep on a baking sheet, along with the olive oil, fresh thyme, salt and pepper. Bake 15 minutes, stirring […]
Scottish Oat Cakes
275 grams rolled oats 1/4 tsp salt + a pinch 1/4 tsp brown sugar 40 grams butter 250 grams hot water (plus more as needed) Heat oven to 400 degrees. Using a food processor, chop the rolled oats until they are a medium coarse flour. Spread them out on an ungreased baking sheet and bake […]
Swedish Almond Cake
11 tbsp butter 5/8 cup sugar 100 grams almond paste, grated 1/2 tsp salt 3 eggs 1 cup flour 2 tsp cardamom seeds OR 1 tbsp grated lemon rind 1 tsp vanilla extract 1/4 tsp almond extract Heat oven to 375 degrees. Prepare an 8-inch round pan with buttered parchment paper lining. Melt the butter. […]
NW Kale Salad with Beets and Hazelnuts
6 – 8 cups torn kale (dime-sized) 1 large raw beet 2 large carrots 1/3 cup hemp hearts 2/3 cup dried sweetened sour cherries 2/3 cup raw hazelnuts 1 tbsp yogurt 2 tbsp cider vinegar 2 tbsp lemon juice 1/3 cup olive oil 4 ounces Chèvre cheese Roast the hazelnuts for 7 – 9 minutes […]
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