squash and quinoa gratin

one salamander

its orange feet carefully

crossing the wet road

source

1.5 lbs butternut squash, cubed, roasted in olive oil, s&p until caramelized; 1 T olive oil, 1 red onion & 1 leek, sliced; 2 t minced garlic, 2 t thyme, 1/2 c parm, 3 eggs, 1 c milk, 1/2 c cooked rainbow quinoa

cook oil, leek, onion, garlic, thyme until translucent; combine everything in oiled dish, 350 F, 45 minutes

chocolate matzo toffee

6 inch tulip shoots

covered in 6 inches of

springtime fluffy snow

source

3 matzos, 2 sticks butter, 1.5 c brown sugar, 2 t vanilla, pinch salt, 7 oz chocolate

arrange matzo on parchment-covered cookie sheet, cook butter and sugar 3 minutes, add salt and vanilla, pour over matzo, 350 F, 15 mins, cover with chocolate and spread when melted, sprinkle with sea salt, chill 1 hr

matzo

stand on a stool to

make the most of gravity

when rolling them out

source, 4 servings

2 1/4 c flour, 3/4 t kosher salt, 1/4 c olive oil, 1/2 c water

knead until smooth, roll 4 pieces, prick holes, sprinkle with more salt, 500 F on floured stones, 7-12 minutes until golden

panna cotta

vegan or dairy

yogurt or milk, full fat or

no fat will all work

previous version

4 T eden agar agar flakes, 2 c unsweetened milk, 2 c unsweetened yogurt, 1/3 c sugar, 2 T pear vodka

boil milk and agar, simmer 5 minutes, turn off heat, add rest, chill in oiled pie dish 4 hours or until set, top with toasted nuts and honey or maple syrup

beans and roasted tomatoes

different casts of mud

from the undersides of each

different pair of shoes

source, 4 servings

20 small tomatoes, roasted at 425 F until wrinkled in olive oil, thyme, salt, pepper; 2 cans small white beans, rinsed and drained; 2 T olive oil, 2 T minced garlic, 1 sliced onion, red pepper flakes, 1 t veggie bouillon, black pepper, 1/2 c parsley, zest & juice of 1 lemon

heat oil, garlic, onion, red & black pepper, bouillon, cook 5 minutes, add beans, 1.5 c water, cook, mashing some, 5 minutes; add tomatoes and liquid, heat through; add parsley and lemon

chocolate cookies

with a cocoa for

breakfast to meet the daily

required chocolate

24 servings, 85 calories

2 (4-oz size) containers gerber bananas, 2 namaste egg replacer eggs, 1 c cocoa, 6 packets stevia, 1 t soda, 1 t salt, 1 T vanilla, 2 T canola oil, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 1 c unsweetened vanilla almond milk, 2.5 c white whole wheat flour

mix, use silpat, 375 F, 20 minutes