Greek Avgolemono, Chickpea & Dill Version - Makes 10 servings

Greek Avgolemono, Chickpea & Dill Version - Makes 10 lunches

Adapted from WaPo

Ingredients:

• 2 tbsp olive oil
• 1 med yellow onion, diced (~8 oz = 1.5 cups)
• 2-3 celery stalks, diced (~1 cup)
• 1 med parsnip (5-7 oz), peeled and diced (~1 cup)
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• One 15oz can chickpeas, preferably no-salt-added, drained and rinsed
• 2 tbsp chopped fresh dill, plus more for optional garnish
• 6 c low-sodium chicken broth (or vegetable broth for full vegetarian soup)
• 2 tbsp fresh dill, chopped OR 2 tsp dried, plus more for optional garnish
• 3/4 c (5 oz) dried orzo pasta, preferably whole-wheat (but we used regular and it was fine)
• 2 large eggs
• 3 tbsp fresh lemon juice (from 1-2 lemons, or 1 large organic lemon), plus more as needed
• 1 cup (5 oz) frozen peas (no need to defrost

Directions:

1. In a large Dutch oven over medium heat, heat oil until shimmering
2. Add onion, celery, parsnip, salt & pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in chickpeas and dill. Add the broth, and increase heat to Med-High and bring to a boil. Reduce heat to Med-Low and simmer 15 minutes.
4. While simmering, beat eggs in a medium bowl. Gradually whisk lemon juice into the eggs. 
5. Remove about 3/4 cup of the hot broth from the pot (leaving out all vegetables) and transfer to a measuring cup.
6. Stir orzo in the pot and simmer until tender, about 10 minutes.
7. While orzo is simmering, gradually add the reserved hot broth to the eggs and lemon while whisking constantly. This helps bring the eggs up to temperature without cooking them.
8. Once orzo is tender, add peas to the pot.
9. Gradually stir egg mixture into the soup. Cook, stirring constantly, until the soup thickens and is steaming-hot but not boiling. Season with more salt, pepper, and lemon juice, as desired. When ready to serve, ladle the soup into bowls and garnish with fresh dill, if desired.

Cowboy Caviar - Makes 8 lunch servings, or 16 salsa servings

Cowboy Caviar - makes 8 lunches

Adapted from Spend With Pennies

Ingredients:

• 2 avocados diced
• ⅓ cup diced red onion
• 15 ounces canned black beans rinsed and drained (or cook 3/4 cup dry beans)
• 15 ounces canned black eyed peas rinsed and drained (or cook 3/4 cup dry beans)
• 1 ½ cups frozen corn kernels thawed
• 2 bell peppers diced, any color besides green
• 1 jalapeño seeds removed, finely diced
• ⅓ cup chopped fresh cilantro
• Tortilla chips for serving
• **NOTE If tomatoes are desired, replace one bell pepper with two Roma tomatoes

Dressing

• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Directions:

1. Combine avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Ben Day's Oma's Linzer Cookies - Makes 3-4 Dozen

Ben Day's Oma's Linzer Cookies (X-mas) - makes 3-4 dozen

Received recipe X-mas 2025 and adapted.

Source: Sphere Magazine, Nov 1977, pg 43

Ingredients:

• 2 tbsp cocoa
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1.25 c unsalted butter
• 1/2 tsp salt
• 1 c sugar
• 2 eggs
• 2 cups ground hazelnuts
• 3 c flour
• 12 oz raspberry preserves
• Powdered sugar

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine nuts, cocoa, and spices in a medium bowl
3. In a separate bowl (stand mixer bowl preferred), cream butter 2-3 min until fluffy. Add salt, then slowly add sugar. Beat 5 minutes
4. Add eggs, one at a time, beating well after each.
5. Beat dry cocoa mixture into the butter mixture. Stir in flour.
6. Refrigerate covered for at least 45 minutes
7. Roll dough 1/4 at a time on a floured surface (keeping the remainder refrigerated), to about 1/4" thick or less
8. Cut using the same shape (stars preferred). In half of the stars, cut a center hole.
9. Place the cut dough on a greased cookie sheet and bake 10-15 minutes until slightly browned. 
10. Allow to cool. Once cooled, on the the non-holed cookies, spread with jam. Sprinkle the cut-out cookies with powdered sugar, and press the two together. 
11. Store in airtight conatiner up to 2 weeks, or in the freezer for 3 months

Banh Bo Nuong (Vietnamese Honeycomb Cake) - Makes 1 Bundt

 Bánh Bò Nướng (Vietnamese Honeycomb Cake) - makes 1 Bundt

Adapted From: Cooking Therapy 

Ingredients:

• 14 oz coconut milk full fat (or use coconut cream)
• 1 ⅓ cup granulated sugar
• ½ tsp salt
• 1 tsp pandan extract
• ½ tsp vanilla extract
• 5 eggs
• 1 cup tapioca starch
• 1 packet single acting baking powder

Directions:

1. Preheat oven to 350 degrees F. Put the bundt cake pan in the oven to preheat.
2. In a small bowl, use a fine mesh sieve to sift the tapioca starch and baking powder. Set aside.
3. Using a stovetop pot on low heat, mix together the coconut milk, sugar, and salt until dissolved. Set aside and allow to chill back to room temperature.
4. In a separate bowl:
1. Break the eggs, poke the yokes, and gently mix (avoid bubbles).
2. Using a sieve, mix together the coconut milk, sugar, sand salt from Step 3 with the eggs.
3. Incorporate the vanilla and pandan.
4. Incorporate the tapioca starch and salt from Step 2.
5. Using a sieve and spatula, pour the mixture into a bowl making sure to remove all lumps. You may need to repeat this step to ensure a smooth bubble free batter.
6. Retrieve the bundt pan from the oven, use spray butter or oil to lubricate the pan, then pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.
7. Consider turning off the oven but allowing the cake to rest in the open oven for 10-20 minutes.
8. Once done, remove the cake from the oven and flip pan over and let it stand for at least 1-hour or up to 2-hours until it is completely cool.
9. Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.

Slow Cooker Braised Beef - Serves 4 (easy, all day)

Slow Cooker Braised Beef - Serves 4 

Adapted from the WashingtonPost

TIME: 7-8 hours

INGREDIENTS

• 1 to 1.5 lb boneless chuck roast, preferably tied in a roll
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 14 oz can whole peeled tomatoes, crushed by hand, with their juices (OR chopped, or crushed tomatoes with their juices)
• 1/2 garlic head's worth of unpeeled cloves
• Optional herbs in the sauce: sage, rosemary, and/or thyme
• Optional garnish: Chopped parsley
• Cooked polenta or rice, for serving

EQUIPMENT

• 3 to 6-qt Slow cooker or Crockpot 

DIRECTIONS

1. Season the beef all over with salt and pepper
2. Add the tomatoes, along with their juices, and scatter the garlic cloves around. Add any optional herbs.
3. Cover, slow cook on LOW for 6-8 hours (depending on the cooker; ours is probably 6.5). The meat should be very tender, and a sharp paring knife should easily slide in. Taste the sauce and a morsel of meat, and season with more salt and pepper if needed
4. Carefully transfer the meat to a cutting board. If it has been tied, cut and discard the string
5. Cut the roast into 1/4 to 1/2 inch thick slides. 
6. Serve in shallow bowls over polenta or rice, with the sauce and garlic cloves (should be able to squeeze out of their skins)
7. Garnish with parsley (optional), and serve
8. Set it inside the insert Pre-heat oven to 375F.
9. Slice the onion and fennel bulb into 1/4" thick rings

NOTES:

Before serving the meat, you can squeeze the cloves out of their skins and into the sauce, then use an immersion blender to process the whole thing.

If braising in the oven, position a rack in the middle and preheat to 300 deg. Use an ovenproof 3-5 qt havy-bottomed pot or Dutch oven. Follow assembly instructions above. Braise for 3-4 hours, or until tender.

No Tomato Sauce Stuffed Pasta Shells - Serves 2 as sides

No Tomato Sauce Stuffed Pasta Shells - Makes 8 shells (2 people as sides)

Adapted from A Gourmet Food Blog

*Messy

INGREDIENTS

• 2 oz, or 8 to 10 jumbo pasta shells, depending on size (Barilla will be 8)
• 1/8 onion, finely chopped 
• 1 small to med clove garlic
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 cup milk
• 1/2 cup (~2 oz) green peas
• 2-4 slices (1 oz) finely chopped cooked ham, prosciutto, or similar meat (speck!)
• 1/3 cup (~1.5 oz) shredded Provolone 
• 1/4 cup (~1 oz) low moisture shredded Mozzarella
• 1/4 tsp fresh tarragon (or combine dried basil, marjoram, crushed fennel seeds, oregano, dill into 1/8 tsp)
• 1 tsp parsley, finely chopped for garnish

EQUIPMENT

• Large pot
• Large skillet
• Baking dish, small to med

DIRECTIONS

1. Cook pasta shells according to package instructions. Keep some of the pasta water as you drain as you'll need it later. Allow to cool in a baking dish in one layer.
2. Meanwhile, melt butter in a pan and cook the onion until translucent. Add garlic and cook another minute.
3. Add flour, then milk and/or pasta water/stock until you have something that looks like a thick sauce
4. Add shredded Provolone, ham, peas, salt, pepper, and tarragon. You may add more liquid to ensure the cheese melts, b ut the sauce should remain thick. Allow the filling to cook.
5. Preheat oven to 400.
6. Once the pasta and fillings are cooled, fill the shells to the rim.
7. Pour a bit of pasta water into the dish (not on the shells). This will prevent the shells from sticking.
8. Sprinkle the top with a decent amount of Mozzarella and place the dish in the oven. Bake for 15-20 minutes.

NOTES:

• A thin sauce will have the tendency to run out of the shells during baking, so make sure it's relatively thick.
• If the top browns but the dish is not yet heated through, tent with foil

Lemon Olive Oil Cake - Makes 8 hearty slices

Lemon Olive Oil Cake

Adapted from: FeelGoodFoodie

INGREDIENTS

• 2 large eggs at room temperature (resulting in softer yolks)
• 2/3 cup olive oil
• 1/2 cup Greek yogurt
• 1.25 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of one lemon
• 4 tbsp lemon juice

EQUIPMENT

• Round 9" cake pan, Springform preferred
• Mixing bowls
• Zester
• Whisk

DIRECTIONS

1. Pre-heat oven to 350F. Oil the cake pan.
2. In a medium bowl, whisk the oil, Greek yogurt, and eggs
3. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt
4. Create a well in the flour mixture and whisk the egg mixture into it
5. Add the lemon juice and zest. Stire until completely combined with no lumps
6. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean
7. Let cool for at least 10 minutes before slicing. Serve with dusting of powdered sugar, dollop of Greek yogurt, whipped cream, or raspberries, if desired.

Store for up to 4 days in an airtight container at room temp. If freezing, wrap individual slices in aluminum foil, then seal in a freezer bag or container, which will last for 3 months (thaw overnight before decorating or serving).

Overnight Mexican Egg Casserole - Serves 8-12 (from Phil)

Overnight Mexican Egg Casserole - Serves 8-12 

Served by Phil Bauer 2025

Adapted from This Is How I Cook by Abbe Odenwaller (PBS)

INGREDIENTS

• 4 c frozen, shredded hash browns, or O'Brien cubes (large bag will work, though you won't use them all
• 3-4 c shredded cheese (originally calls for combo of cheddar and pepper jack)  
• 2-4 oz cans diced green chilies, drained
• 1 c diced onions, cooked with chorizo
• 1/2 lb to 1 lb chorizo or sausage of choice, cooked with onions above, and drained
• 8 eggs
• 1 c half & half, or milk
• 1/4 c heavy cream
• 1/2 to 3/4 c sour cream or plain yogurt
• 3/4 tsp garlic powder
• 1 Tbsp Lawry's seasoning salt (or make your own)

EQUIPMENT

• Large frying pan or skillet
• Oven
• 9x13 Baking or Casserole dish

DIRECTIONS

1. Butter or spray casserole dish with oil
2. Layer 1.5" of frozen potatoes in the dish 
3. Sprinkle with half of the shredded/grated cheese
4. Spread green chilies on top
5. Place cooked chorizo onion mixture on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, dairy, and seasoning until whisked well. Pour over the casserole. If the layers are not covered with liquid, you can pour more milk or cream on top.
8. Cover with wrap and place in fridge overnight
9. NEXT MORNING: Remove dish from fridge. Then pre-heat oven to 375F.
10. Bake the dish 50-60 minutes until golden. Remove and let sit for 5 minutes
11. Serve with salsa, sour cream, or green or red chile.

Fennel Mashed Potatoes - Serves 4 (1 cup servings)

Fennel Mashed Potatoes

Adapted from: https://www.adventhealth.com/recipes/golden-roast-fennel-mashed-potatoes and https://www.food.com/recipe/fennel-mashed-potatoes-24136

INGREDIENTS

• 12 oz golden potatoes
• 1/2 cup yellow onion (about a third of a small onion)
• 1 fennel bulb, with fronds cut off (about 6 to 9 oz)
• 1.5 tbsp EVOO, divided into 3/4 tbsp + 3/4 tbsp
• 1.4 tsp kosher salt
• Optional: 1/3 to 1/2 cup Greek yogurt, sour cream, or cream cheese

EQUIPMENT

• Medium pot
• Food processor

DIRECTIONS

1. Pre-heat oven to 375F.
2. Slice the onion and fennel bulb into 1/4" thick rings
3. In a medium bowl, toss the sliced onion and fennel with 3/4 tbsp of the EVOO. Place them in a loose pile on an oven proof pan and cover with foil. Bake for 45 minutes.
4. After about 20 minutes, peel and dice the potatoes into 1" cubes (if petite, quartered). Add to a medium pot, cover with water, and bring to a boil for about 20-25 minutes, or until fork-tender.
5. Add the onion and fennel to a food processor. Puree until smooth.
6. Drain the potatoes.
7. Mash the fennel puree into the potatoes with the remaining EVOO and optional Greek Yogurt. Add desired seasonings.
8. Serve hot.

Trout Mousse Crostini - Makes 10

Trout Mousse Crostini - Serves 10

Adapted from the Washington Post

INGREDIENTS

Mousse

• One 3-oz canned trout, drained (may substitute canned salmon) 
• 2-oz plain cream cheese, or 3 wedges of Laughing Cow Cheese
• 1 tbsp mayonnaise
• 1 tbsp capers in jar with brine, drained
• 2 tsp chopped fresh dill, or sub 1 tsp dried
• 1/2 tsp hot sauce or crushed pepper in oil
• 1/4 tsp freshly ground black pepper
• Finely grated zest of 1 lemon, or 6-8 drops of juice from a thin wedge of lemon 

Make the mousse: 

1. In a food processor, combine the trout, cream cheese, mayonnaise, capers, dill, hot sauce, pepper and lemon zest and process until fully incorporated. You should get about 3/4 cup. 
2. Transfer the mousse to a bowl with a lid. Refrigerate for at least 30 minutes and up to overnight.

Crostini, after the mousse has chilled for at least 30 minutes:

• Baguette, sliced into 8-10 pieces about 1/2" to 3/4" thick medallions (if using a wider French or Italian loaf, 6-8 pieces)
• 2 tbsp finely chopped pistachios or toasted pine nuts, or more as needed
• Optional garnish: Trout or salmon roe

Assembly:

1. Spread the mousse onto the crostini 
2. Sprinkle with the chopped nuts and add optional garnish (1/2 tsp roe)

Chicken Breast, Wet-brined

Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!

This method is ideal if you want to maintain moisture quickly