chocolate sorbet

when the toads sing their

love songs all night long then it’s

time to make sorbet

previous version, 6 servings, 303 calories

1 c sugar, 2/3 c cocoa, 2 1/4 c water, pinch sea salt, 1/2 c chocolate chips, 3 T vanilla

microwave all but vanilla until melted, stir in vanilla, chill overnight, churn 10 minutes, freeze until set

multigrain breakfast cookies

skip baking powder

and only use soda for

a flatter cookie

24 servings, 155 calories

1 c unsweetened vanilla almond milk + 2 T lemon juice, 8 oz unsweetened applesauce, 1 T chia seed, 1 T flax seed, 1 c maple syrup, 1 t sea salt, 1 t powder, 1 t soda, 1 t vanilla, 1/2 c oat flour, 1/2 c almond flour, 1 c bittersweet chocolate chips, 3 c white whole wheat flour

combine in order listed, bake on siplat, 350 F, 22 minutes

eggplant pasta salad

dandelions don’t

want to be told not to come

back up for a week

source, 4 servings

1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar

make dressing in food processor, combine, serve warm or cold

chocolate chip breakfast knots

sprinkle with sugar

or even cinnamon or

salt before baking

12 servings, 231 calories

1 packet yeast + 1 c warm water, 2 T maple syrup, 2 T olive oil, 1 t kosher salt, 1 c white whole wheat flour, 2 c white flour, 1 c chocolate chips

form a ball, rest 15 minutes in a warm place, make 12 knots on silpat, sprinkle with toppings, rest while oven heats, 350 F, 30 minutes


when the pan smells like

a bakery, it’s time to

flip over the naan

previous version, 4 servings

4 c flour, 1/4 c sugar, 3/4 c plain yogurt, 2 t soda, 2 t salt, olive oil + warm water

form a ball, adding water & oil as needed; rest 30 minutes, make thin rounds, cook each side in a hot un-greased heavy pan

chickpea coconut stew

one morning tulip

bulbs reveal the color they

will open into

source, 4 servings

2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan

cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens

baked gnocchi

gnocchi from the fridge

section of the store works best

but any will work

source, 4 servings

1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes

bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot


thicker cut veggies

with no salt or oil will

stay more colorful


3 1/4 c flour, 1 packet yeast, 1 T kosher salt, 1 3/4 c warm water, toppings: veggies, herbs, salt, oil

combine, oil dough, rise until doubled, form a rectangle on silpat, decorate while proofing 20 minutes, 400 F, 30 minutes or until bread sounds hollow