White Bean and Garlic Scape Dip

From the NYTimes recipe:


⅓ cup sliced garlic scapes (3 to 4)
1 tablespoon lemon juice, more to taste
½ teaspoon coarse sea salt
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, more for drizzling

Step 1
In a food processor, process garlic scapes with lemon juice, salt and
pepper until finely chopped. Add cannellini beans and process to a
rough purée.
Step 2
With motor running, slowly drizzle olive oil through feed tube and
process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more,
until mixture is the consistency of a dip. Add more salt, pepper and/or
lemon juice, if desired.
Step 3
Spread out dip on a plate, drizzle with olive oil,


Miso Glaze for Fish, Tofu, or Chicken

Can be used as a marinade, but concentrated enough flavor that you don’t really  need to let the protein sit in it before cooking. This is enough for about 2-3 portions, expand as needed.


  • 2 tbsp brown sugar
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp hot water

Stir together, pour over the protein, and cook as appropriate, basting the sauce back over several times during cooking. Best when finished for a few minutes under the broiler to concentrate the flavors and thicken.

Stuffed Cabbage


  • 1 large green cabbage 3.5-4 lbs.
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1/3 cup finely minced onion
  • 2 tbsp fresh minced dill
  • 1 large egg
  • 1 1/2 cups sauerkraut divided
  • 28 oz tomato sauce, divided 2 cans
  • 14 oz diced or crushed tomatoes 1 can
  • 2 tbsp fresh lemon juice or more to taste
  • 1 tsp worcestershire sauce
  • 2 tbsp brown sugar or more to taste
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 4 cloves garlic minced
  • 1/4 tsp allspice


  1. Blanch cabbage leaves until pliable, about 5 minutes. Remove and allow to drain/cool.
  2. In a bowl, mix together ground meat, cooked rice, minced onion,
    minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and
    pepper to taste (about 1 ½ tsp salt and 1 tsp pepper).
  3. remove all cabbage leaves large enough to stuff, and blot these dry. Dice up rest of cabbage and throw in pot.
  4. Place about 1/3 cup filling in base of each leaf, fold over and seal.
  5. . In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, worcestershire sauce, brown sugar, tomato paste, paprika, garlic and allspice. Simmer over medium heat till bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon/cider vinegar, if desired.
  6. Line instant pot base with chopped cabbage and a scattering of sauerkraut, then top with 1st layer of cabbage rolls, pour over half the sauce, add rest of cabbage rolls, pour over remaining sauce.
  7. Close pot, set for 18 minutes high pressure. When done, allow to cool for 15 minutes before opening lid
  8. remove cabbage rolls to a seperate dish, turn instant pot to saute function, amd reduce tomato sauce to desired thickness. Pour over rolls and serve.

Spaghetti Squash Shakshuka

Originally From Kitchen Confidante


  • 1 cooked spaghetti squash
  • 1 large onion diced small
  • 6+ cloves minced garlic
  • 28 oz. can tomatoes ( pour off all but a couple tablespoons of the liquid)
  • 1 tsp cumin
  • 1 tbsp. smoked paprika
  • Red pepper flakes to taste
  • ¼ cup feta cheese crumbled
  • Cilantro to taste ( ½ cup)
  • 4-5 eggs


  1. In pan, sauté the onions in a little olive oil until translucent
  2. Add garlic and cooked spaghetti squash, cook for another 3-5 minutes to dry out the squash, until there is no more visible liquid pooled in the pan when you press the squash with the back of your spatula
  3. Add the tomatoes and 1-2 tbsp. of the tomato liquid, breaking up the tomatoes into smaller chunks, then add the cumin, paprika, red pepper flakes, ½ the cilantro, and the feta. Cook stirring occasionally for 5 minutes, the liquid should be at a low simmer. Add salt to taste, but you won’t need much with the feta.
  4. Use a spoon to make little wells in the mixture, crack the eggs into these wells. Cover pan and simmer for another 5-10 minutes (basically poaching the eggs in the veggies, cook until they are set in the whites, but the yolks are still a little runny, if you press the top of the egg with your finger where the yolk is, they should still feel squishy)

Sprinkle with the other ½ of the cilantro, I also used some pecorino romano or you could use little more feta. Serve with  flatbread or tortillas to mop up sauce.


Lentil Tikka Masala


2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 quart tomatoes
1 can full-fat coconut milk
1 cup red lentils, rinsed and picked over
2 cups spinach, roughly chopped
1 teaspoon fine grain salt
Fresh chopped cilantro for garnish


  1. Saute onion until translucent
  2. Add garlic, ginger, and spices, and saute for another minute
  3. Add tomatoes, and coconut milk, and simmer while covered 5 minutes
  4. Remove from heat, and puree, then return to heat
  5. Add lentils, cover, and simmer 20 minutes, until lentils are tender
  6. Add spinach, cook until wilted, then serve, with chopped cilantro to garnish

Buttermilk Pancakes


  • 160 grams (1 1/3 cup) Flour
  • 37 grams (3 tbsp) white sugar
  • 6 gram (1 tsp) baking soda
  • 4 gram (1 tsp) baking powder
  • 6 gram (1 tsp) kosher salt
  • 2 eggs
  • 275 grams (1 1/4 cups) buttermilk
  • 29 grams (2 tbsp) butter


  1. Whisk together dry ingredients
  2. Melt butter, whisk together with eggs and buttermilk
  3. Pour liquid over dry ingredients, stir to combine, then cook in frying pan or griddle

Gingerbread Cookies


  • 6 ounces unsalted butter
  • 5 5/8 ounces brown sugar
  • 9 ounces molasses
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon allspice / cloves
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 14 3/4 ounces  All-Purpose Flour



  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
  4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.
  5. Preheat your oven to 350°F. 
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.
  7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. 
  8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
  9. Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.