baked feta and veggies

a run through the field

yields garlic mustard and mint

scents on pants and socks

source, 4 servings

2 c small tomatoes, halved, 1/2 c chopped olives, 1 t minced garlic, 1 small red onion, sliced, 2 T italian parsley, 1 t oregano, 1 t olive oil. salt & pepper, 10 oz feta, sliced in half lengthwise, for serving: flatbread and more parsley

combine everything but feta, place feta in a well-oiled baking dish, cover with veggies, 400 F, 15 minutes

baked tofu & coconut rice

if the tofu is

not black enough when baked then

use the broiler

source, 4 servings

1 c brown rice cooked in 1 can coconut milk, salt, adding zest of 1 lime and chopped scallions at end; 3 sliced peppers soaked in lime juice, salt, pepper; sauce: 4 T lime juice, 1 c peanut butter, 1 T miso, 1 T ginger, 3/4 c hot water, 1 t salt, 1 T olive oil, 2 T molasses; 2 lbs firm tofu in 1/4-inch crosswise slices; olive oil, lime juice, greens, chiles, chopped scallions

arrange tofu on oiled foil on a baking sheet, drizzle with half of the sauce, sprinkle with salt, drizzle with oil, 450 F, 20 minutes; thin remaining sauce with additional lime juice to use as dressing, serve with greens, chiles, scallions

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

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

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