Schreuder's Almond Roca (Toffee)

INGREDIENTS

• 1 lb salted butter (unsalted is fine, but add 1/2 tsp salt in Step #1)
• 3 cups sugar
• 1/2 cup water
• 2 cups slivered almonds
• 1 pkg chocolate chips

DIRECTIONS:

1. Completely melt butter in heavy-bottomed medium pot over medium (6 out of 10, or lower depending on stovetop and pot). If using unsalted butter, add 1/2 tsp salt.
2. Add sugar, water, and almonds. Stir constantly for about 40 minutes (time may vary). If using a candy thermometer, it will register between 295°F and 300°F, usually between 10-15 minutes into boiling. If no candy thermometer, the mixture will transform several times from liquid, to puffy, then the butter will separate as mixture turns darker - cook until the mixture turns a warm amber color.
3. Once the butter is combined back in, remove from stove and pour into a deep cookie sheet. Wait a few minutes for it to harden a bit (it will still be warm to eventually melt the chocolate chips), then sprinkle with chocolate chips. Spread the chips evenly on top with a spatula/angled spreader.
4. Let sit in pan for several hours or until chocolate hardens. Then break it up by hand and store in air-tight container.

Pizza Sauces

For dough, please visit THIS PAGE

INGREDIENTS - No Cook Sauce (2 cups for two 14" round pizzas)

From https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/

• One 6 oz can tomato paste
• One 15 oz can tomato sauce
• 1 to 2 Tbsp Italian Seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ Tbsp garlic salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp sugar* (or coconut sugar for paleo, or omit)

DIRECTIONS:

1. Mix tomato paste and sauce together in a medium bowl until well combined (all the lumps of paste are incorporated into the sauce
2. Add the remaining ingredients and mix well
3. Spread on top of dough

INGREDIENTS - 1-Hour Sauce (2.25 cups sauce for two 12" round pizzas)

From: https://littlespicejar.com/homemade-pizza-sauce/

• One 28 oz can whole tomatoes
• 2 Tbsp olive oil
• 1/4 c grated onions (or finely minced for chunkier sauce)
• ½ to 3/4 tsp dried oregano
• 1 tsp dried basil
• 1/4 to 1/2 tsp red pepper flakes, as preferred
• 3 cloves garlic, pressed
• 2 tsp sugar
• 1 tsp kosher salt 

DIRECTIONS:

1. Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid. Set aside until Step 5.
2. In a medium saucepan over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. 
3. Cook for 3-4 minutes, stirring frequently so nothing sticks or burns. 
4. Add garlic and continue to cook for another 30 seconds to a minute.
5. Add the prepared tomatoes along with the sugar and salt. 
6. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. 
7. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

Empanada Fillings

For dough, please visit http://ducbeemtnccc.blogspot.com/2022/11/empanada-dough.html

INGREDIENTS

Spicy Chicken (makes ~18 -5" Empanadas):

• 1 Chicken Breast
• 1 Yellow Onion
• 1 Garlic
• 1 Poblano
• 1 Jalapeno
• 1 Red Bell Pepper
• 1 14oz can Diced Tomatoes
• 2 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves (3-4 Cloves crushed)
• ½ tsp Cinnamon Ground

Mushroom (makes ~18 -5" Empanadas):

• 1 pint Mushroom of Choice (Baby Portobella)
• 1 Yellow Onion
• 1 Garlic
• 1 Carrot (thinly sliced)
• 1 Jalapeno
• 1 14oz can Diced Tomatoes
• Cheese Optional (e.g., Manchego, Mozzarella, etc.)
• 1 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves
• ½ tsp Cinnamon Ground

Spinach (makes ~18 -5" Empanadas):

• ¼ cup onion, diced
• 4 cups fresh spinach
• 1 large egg
• ½ cup ricotta cheese
• ¼ cup shredded parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• pinch nutmeg

Steak (makes ~18 -5" Empanadas):

• 6 - 8oz Steak
• ½ Red Onion
• 1 Red Bell Pepper
• ½ Jalapeno
• 1 Teaspoon Merkén (also known as merquén)

Beef (makes ~18 -5" Empanadas):

•  4 tablespoons of butter or oil
•  1 white onion diced
•  2-3 garlic cloves crushed
•  1 tablespoon of dry oregano
•  2-3 teaspoons of ground cumin
•  2 teaspoons of annatto or achiote powder
•  1 lb ground beef
•  Salt and pepper to taste

DIRECTIONS:

1. Heat olive oil in a large sauté pan set over medium-high heat
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned
5. Pour in tomato and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor
6. Pour in the chicken broth or water, cumin, cloves and cinnamon
7. Stir well and let it cook 15 minutes more
8. Add remainder of the ingredient, mix well, and taste for seasoning
9. Cook for 5 more minutes (add more salt as needed)

BAKING (Once Filled):

1. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Empanada Dough & Assembly

Empanada Dough - How to make empanada dough for baking https://www.laylita.com/recipes/how-to-make-empanada-dough/

Yield: ~18 medium size (5") or 20-25 small size (4.25")

INGREDIENTS:

• 3 cups all-purpose flour 
• ¼ to ½ teaspoon salt 
• 6 oz unsalted butter (Cold and Diced) | (1 stick of butter = 4 oz)
• 1 egg 
• ¼ cup to ½ cup of water or milk adjust as needed to obtain a soft and smooth dough

DIRECTIONS:

MAKING EMPANADA DOUGH: 

1. Mix the flour and salt in a food processor. 
2. Add the butter (Cold and Diced) and pulse 
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms. 
4. Split the dough into 2 balls. Note: recommend refrigerating min-30min
5. Work with 1 dough ball at a time. Flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls. 
7. Use immediately, or store in the refrigerator/freezer to use later. 

ASSEMBLING & BAKING:

Fillings recipe: http://ducbeemtnccc.blogspot.com/2022/11/empanada-fillings.html

1. To assemble the empanadas using a 5" size then place a 1.5 TBSP of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly. 
2. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. 
3. For best results, I recommend refrigerating the dough for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out. Refer to Laylita's website above.
4. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked). 
5. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

REHEATING FROZEN EMPANADAS

1. Do not thaw empanadas
2. Preheat oven to 375 (if Samsung, no need to remove center divider; use normal "Bake" mode which defaults to convection).
3. Place frozen empanadas directly on a baking sheet, and immediately insert into the oven. Bake for 15-20 minutes.

Dulce de Leche Cheesecake - Yields 10 Servings

via: PatiJinich.com 

INGREDIENTS

For the Crust:

• 1 1/2 cups finely ground Maria cookies (similar to these by Goya), vanilla wafers, or graham crackers 
• 6 Tbsp unsalted butter, melted, plus more for greasing the pan

For the Cream Cheese Filling:

• 1 lb cream cheese, at room temperature 
• 1 14-oz can sweetened condensed milk 
• 3 large eggs, at room temperature

For the Dulce de Leche Topping:

• 1 1/2 cups sour cream 
• 1 14-oz can dulce de leche or cajeta 
• 1 cup chopped pecans 

DIRECTIONS

To Prepare:

1. Butter a 9- to 10-inch springform pan and set aside.

To make the crust:

1. In a large bowl combine the ground cookies and melted butter until thoroughly mixed. 
2. Turn the cookie mixture into the springform pan. 
3. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1- inch tall. 
4. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make the cream cheese filling:

1. Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. 
2. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. 
3. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping:

1. In a medium bowl, mix the sour cream with the dulce de leche until combined. 

Assembly & Bake:

1. Adjust the oven rack to the lower third of the oven and preheat to 350°F. 
2. Remove the springform pan from the refrigerator. 
3. Gently spread the cream cheese filling evenly, trying not to distress the crust. 
4. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned.
5. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.
6. Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. 
7. Remove from the oven and let the cheesecake cool to room temperature. 
8. Cover and refrigerate for at least 4 hours before serving. 
9. It tastes even better if it chills overnight. 
10. Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. 
11. Remove the ring, then slice and serve the cake.

Chimichurri Sauce - Yield 1 Cup

 via: https://www.laylita.com/recipes/quick-chimichurri-sauce/

INGREDIENTS

• 1 ½ cups fresh parsley leaves
• 6 basil leaves - or 1/2 bunch of cilantro
• Leaves from 3 oregano sprigs add more if you're an oregano fan
• 4 garlic cloves whole or crushed
• 3 tbs vinegar can use white wine vinegar, red wine vinegar or apple cider vinegar
• 6 tbs of oil
• 1-2 tsp chili powder or red chili flakes more or less based on your preference
• Salt and pepper to taste

DIRECTIONS

1. Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end. 
2. Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer. 
3. Refrigerate until ready to use (but should be used the same day).

Picadillo Empanadas of the Immaculate Conception - Yield 15 – 20 Medium

 via PatiJinich.com © 2010-2020 Mexican Table, LLC

 INGREDIENTS

For the dough:

• 1 cup unsalted Butter, at room temperature
• 8 oz, about 185g Cream Cheese or fresh nata, at room temperature
• 2 1/3 cups all-purpose Flour
• ½ tsp Salt
• 1 Egg, lightly beaten
• ½ cup Sesame Seeds

For the picadillo (makes about 4 cups):

• 3 tbsp Olive Oil
• ¼ cup White Onion, chopped
• 1 Garlic clove, finely chopped
• 1 lb Pork Shoulder or butt (or combination of pork, beef and veal, ground)
• ¾ tsp Kosher or Sea Salt
• 1 lb ripe Tomatoes, pureed, or about 2 cups tomato puree
• 2 cups Chicken broth or water
• Pinch of cumin
• Pinch of Ground Cloves
• ½ tsp Cinnamon, ground
• ¼ cup Slivered Almonds, lightly toasted
• ¼ cup Raisins
• ¼ cup Manzilla olives, chopped

DIRECTIONS

To Make the Dough:

1. Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy.
2. Gently add the flour and salt and continue mixing for a minute more.
3. Turn dough onto a lightly floured surface and knead for a minute.
4. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
5. After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick.
6. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter.
7. Continue until all of the dough is used.
8. Grease a baking sheet with butter.
9. Preheat the oven to 375 degrees.
10. Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round.
11. Brush the edges of the round with the beaten egg.
12. Fold a side of the circle over the filling across the other side.
13. Press with your fingers as you close.
14. Without breaking the dough, press with a fork over the edges to seal and make a design.
15. Place the empanadas on the baking sheet.
16. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
17. Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. 
18. Serve hot.

To make the picadillo:

1. Heat olive oil in a large sauté pan set over medium-high heat.
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft.
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant.
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
5. Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor.
6. Pour in the chicken broth or water, cumin, cloves and cinnamon.
7. Stir well and let it cook 15 minutes more.
8. Add the raisins, almond and olives, mix well and taste for seasoning.
9. Cook for 5 more minutes. If needed, add more salt.

Guacamole with Shallot & Ginger - Serves 4 (used in Pomegranate Short Rib Tacos)

 A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 1 Tbsp shallot, finely chopped
• 1 Tbsp fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 3 large ripe avocados, halved, pitted, meat scooped out and diced

Directions:

1. In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and salt.
2. Incorporate the avocado and gently mash with a fork until well combined. 

Chocolate Chunk White Chocolate Chip Walnut Cookies - Yields ~24 to 34

From Tasting Colorado by Michele Morris via Holden House 1902 B&B Inn (lightly edited)

INGREDIENTS

• ¾ cup Brown Sugar
• ¾ cup (1 ½ sticks) Butter
• 2 large Eggs
• 1 tsp Vanilla Extract
• 2 ½ cups Flour
• 1 tsp Baking Soda
• 6 oz Dark Chocolate Chunks (semi-sweet or milk chocolate OK)
• 5 oz White Chocolate Chips
• ¼ cup chopped Walnuts

DIRECTIONS

1. Preheat oven to 375-degrees F (If using Samsung convection oven, select "Chef Bake" mode w/ oven divider REMOVED, and the rack moved to middle of the oven. Regular "Bake" mode is the convection method, which blows hot air on the cookies causing the tops to brown too quickly). 
2. Combine the brown sugar and the butter in a large microwave-safe bowl and heat on high until soft (30 - 40 seconds)
3. Whisk in eggs and vanilla and mix well.
4. Add the flour and baking soda and stir until well mixed
5. Stir in chocolate chunks, white chocolate chips, and walnuts
6. Spoon well-rounded teaspoons of cookie dough onto an ungreased (insulated preferred) cookie sheet (optional to use silicone baking mat or parchment paper for less clean-up).
7. Bake until slightly brown on top (~10 to 12 minutes)

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Greek Orzo Salad - Serves 4

 Adapted from https://www.acouplecooks.com/greek-orzo-salad/

Equipment

• Pot
• Mixing bowls

Ingredients

• 8 oz orzo pasta (1 ¼ cup dry)
• 1 cup canned chickpeas/garbanzo beans, drained and rinsed
• 1/2 lemon, juice and zest (about 2 Tbsp juice)
• ¼ cup minced shallot or red onion
• 1/2 English cucumber (2 cups diced, or substitute a peeled standard cucumber)
• 2 roasted red peppers from a jar or ½ fresh red bell pepper (½ cup diced)
• ⅓ cup chopped dill, plus more for garnish
• ⅓ cup chopped mint
• 2 Tbsp white wine vinegar
• 3 Tbsp extra-virgin olive oil
• ½ tsp Dijon mustard
• 1 tsp dried oregano
• ½ cup feta cheese crumbles
• ⅓ cup Kalamata olives, halved
• Black pepper

Directions

1. Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion for ‘al dente’. When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
2. Place the chickpeas in a medium bowl with the lemon zest, lemon juice, and ¼ teaspoon kosher salt.
3. Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
4. Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

Easy Shakshuka with Feta & White Beans - Serves 4

 Adapted from https://www.acouplecooks.com/white-bean-shakshuka-with-feta/

Equipment: 

• Large skillet, preferably with straight sides (cast iron or All-clad Copper Core work great)
• Mortar & Pestle, or a spice grinder

Ingredients

• 1 tsp coriander seeds*
• 1 tsp cumin seeds*
• 1 tsp fennel seeds*
• 2 Tbsp olive oil
• 1 red bell pepper
• 1 large yellow onion
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more for sprinkling
• 1 x 28 oz can diced tomatoes
• Half or up to one 15 oz can white beans, drained and rinsed (Navy or Great Northern is fine)
• 4 to 6 large eggs, to your preference
• Freshly ground black pepper
• ½ cup fresh parsley or cilantro leaves
• ½ cup feta cheese crumbles

DIRECTIONS

1. Thinly slice the pepper. Thinly slice the onion.
2. Set the skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes.
3. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
4. Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
5. Add the ground spices, paprika, and kosher salt. Stir for 1 minute.
6. Carefully tip in the tomatoes. Let this mixture come to a simmer before stirring in the white beans (a full can of beans is a lot, so reduce as desired).
7. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
8. Carve out a little divot for each of the eggs, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
9. Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Stovetop Popcorn - Serves 1

 INGREDIENTS

• 1/6 cup popcorn kernels (or eyeball a half of a 1/3 cup)
• 1.5 Tbsp Vegetable Oil (or other high-heat oil)
• Salt (Sea Salt, Truffle Salt, or Smoked wood salts taste amazing)
• OPTIONAL: 1 Tbsp Butter, Paprika, and/or Grated Cheese

EQUIPMENT

• 4-Qt Pot with Lid

DIRECTIONS

1. Heat the pot about 30 seconds to 1 minute. Pour in the oil.
2. When oil starts to shimmer, add two corn kernels. When several small bubbles begin to appear around the kernels, dump in the remaining kernels. Cover with the lid.
3. Shake the pot to coat all the kernels.
4. When they begin to pop, tilt the lid ever so slightly to allow steam to escape BUT be careful to avoid having hot oil splash out. 
5. Count to 30 during the popping and shake the pot often. If they continue to pop vigorously, wait until the pops slow down to about 3 to 4 seconds apart.
6. Carefully dump the popped corn into a bowl (sometimes a kernel will continue to pop and jump out of the bowl!). 
7. If buttered popcorn is desired, skip to ADDENDUM below. Otherwise, sprinkle with salt to taste (about 1/4 tsp) and enjoy!

ADDENDUM

1. After dumping the popped corn in a bowl but before salting it, melt the butter in the pot.
2. Drizzle the melted butter over the popcorn.
3. Sprinkle with salt.
4. Add any optional toppings.

Quinoa Stuffed Peppers (Vegetarian) - Makes 12 halved peppers

Adapted from https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

INGREDIENTS

• 6 multi-colored bell peppers
• 1 cup uncooked quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• 1/4 cup + 1 tablespoon chopped parsley
• 3/4 cup chopped pistachios (or substitute 1/2 cup slivered almonds)
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice + zest from 1/2 lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese crumbles (optional)

DIRECTIONS

1. Cook the quinoa (see GRAINS page). 
2. While the quinoa is cooking, preheat oven to 425°F (or "ROAST" at 390°F).
3. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper or a silicone baking sheet. Place the peppers on top. 
4. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
5. Meanwhile, mince the garlic, shallot and parsley. Chop the pistachios. 
6. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. 
7. Remove the skillet from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt, and pepper.
8. Taste and add another few pinches of salt to taste. If the mixture appears too dry, add olive oil or butter as needed and stir. Spoon the filling into the roasted pepper halves.
9. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Buttermilk Pancakes - Serves 2 (or six 4.5" pancakes)

Adapted from: NYT Cooking

Ingredients:

• 1 cup all-purpose flour (125 g)
• 1.5 Tbsp sugar (19 g)
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 0.65 tsp kosher salt
• 1.25 cups buttermilk (290 to 300 g)
• 1 large egg
• 1.5 Tbsp unsalted butter, melted
• Vegetable, canola, or coconut oil for the pan
• OPTIONAL TOPPINGS: Small pineapple chunks, blueberries, chocolate chips, etc
• 
  

Directions:

1. Heat the oven to 225 degrees. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. 
3. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. 
4. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. (lumps are fine) Do NOT over-mix. Overbeating causes dense, rubbery pancakes! 
5. Rest the batter for 30 minutes at room temperature. The batter can also be refrigerated for up to one hour.
6. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.
7. Add 1 tablespoon oil to the skillet. Turn heat up to medium and using a measuring cup, ladle 1/3 cup batter into the skillet*. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• At this point, you may add optional flavorings like pineapple, blueberries, etc.
8. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes (Sarah's note: 3 minutes on our induction stove using cast iron skillet). 
9. Cook until the other sides are lightly browned. Remove pancakes to an oven-safe plate (or wire rack set inside a rimmed baking sheet), and keep in heated oven until all the batter is cooked and you are ready to serve.