overnight bread

the bread ferments while

fireflies blink and bullfrogs

call into the night

source, for 1 loaf

1 2/3 c warm water + 1/4 t yeast, 3 1/3 c flour, 2 t kosher salt

mix to form a shaggy dough, adding more flour if needed; rest, covered, 20 hours, room temperature; knead 5x, rest, covered, 2 hours; with oiled hands place dough in a 450 F oven in a preheated dutch oven; 30 minutes covered, 30 minutes uncovered

saffron pear cake

vegetarians

wonder why the kitchen smells

a little gamey

previous version

1.5 c white whole wheat flour, 1/2 c almond flour, 2 t powder, 3/4 c full-fat unsweetened cashew milk, warm + pinch saffron; 1/2 t kosher salt, 1/2 c olive oil, 2/3 c maple syrup, 2 t vanilla, 2 cans pears, drained; glaze: 1 T olive oil + 2 T maple syrup

mix batter, pour over pears in oiled skillet, 325 F, 55 minutes, turn out & glaze

pea greens paella

remove the curly

tendrils from the pea shoots first

or just leave them on

source, 4 servings

4 c hot broth + pinch saffron, 3 T olive oil, 1 onion, cut up; 2 c rice, kosher salt & pepper, zest & juice of 2 lemons, 2 c pea greens

cook onion, oil, salt, pepper in a skillet 5 minutes; add rice, cook 2 minutes; add rest; 500 F, 25 minutes

ice cream sandwiches

keep adding cocoa

to the dough until it’s not

too sticky to use

source, 10 servings, 365 calories

dough: 1 c white whole wheat flour, 1/4 c cocoa, 1/2 c maple syrup, 1/4 c smooth unsweetned pecan butter, 1 t kosher salt, 1 t vanilla; ice cream: 6 (4-oz size) containers gerber bananas, frozen by the teaspoonful; 3/4 c smooth unsweetened pecan butter, 1/4 c maple syrup, 1 t kosher salt

dough: form a ball, adding more cocoa to make a workable dough; ice cream: blend; press half of the dough in a parchment-lined loaf pan, add ice cream, freeze until ice cream can support upper crust; form a rectangle with remaining dough, place on top, freeze covered, slice

crispy zucchini, white beans, & pesto

serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes