Delish

DELISH These stay-at-home, pantry-busting recipes are a perfect way to make sheltering in place delicious.

SPICY SHREDDED BEEF

COOKING TIME: 110 MINUTES PREPARATION TIME: 15 MINUTES

INGREDIENTS

• 1½ lb boneless beef chuck, blade or brisket, trimmed of visible fat • 1 onion, halved

• 2 cloves garlic, peeled • 1 clove

• 2 teaspoons cumin seeds • 8 cups water

GREEN CHILI AND TOMATO SAUCE

• 2 teaspoons vegetable oil

• 1 onion, chopped • 2 hot green chilies, chopped

• 4 oz canned tomatoes, undrained and chopped

INSTRUCTIONS

1. Place beef, onion, garlic, clove, cumin seeds and water in a saucepan over a medium heat, bring to simmering and simmer, skimming the top occasionally, for 1½ hours or until beef is very tender. Remove pan from heat and cool beef in liquid. Skim fat from surface as it cools. Remove beef from liquid and shred with a fork. Reserve cooking liquid for making sauce.

2. To make sauce, heat oil in a frying pan over a high heat, add onion and chilies and cook, stirring, for 3 minutes or until tender. Stir in tomatoes and 1 cup of the reserved cooking liquid, bring to simmering and simmer for 10 minutes.

3. Add shredded beef to sauce and simmer for 5 minutes or until heated through.

SERVES 6

BALSAMIC BASIL TOMATO SALAD

COOKING TIME: 0 MINUTES PREPARATION TIME: 10 MINUTES

INGREDIENTS

• 4 tomatoes, thickly sliced

• 4 oz feta cheese, chopped • ½ red onion, sliced

• 3 tablespoons fresh basil leaves

BALSAMIC DRESSING

• 1 tablespoon brown sugar • ¼ cup balsamic vinegar

• Freshly ground black pepper

INSTRUCTIONS

1. Place tomatoes, cheese, onion and basil in a bowl and toss to combine.

2. To make dressing, place sugar, vinegar and black pepper to taste in a screw-top jar and shake well to combine. Pour dressing over tomato mixture and toss to combine. Cover and marinate, at room temperature, for 20 minutes before serving.

SERVES 4

BUTTER CAKE

COOKING TIME: 30 MINUTES PREPARATION TIME: 10 MINUTES

INGREDIENTS

• 4 oz butter

• 1 teaspoon vanilla extract • ¾ cup sugar

• 2 eggs • 1½ cups plain flour, sifted

• 1½ teaspoons baking powder • ½ cup milk

INSTRUCTIONS

1. Beat butter and vanilla in a small mixing bowl until light and fluffy. Add sugar gradually, beating well after each addition. Beat in eggs one at a time.

2. Combine flour and baking powder and fold in alternately with milk. Spoon mixture into a greased and lined 9 x 9 x 3 inch cake pan.

3. Bake at 350°F for 30 minutes. Let stand for 5 minutes before turning out onto a wire rack to cool. Ice with frosting of your choice.

YIELDS 10 SLICES

BRUSSELS SPROUTS SALAD WITH BACON & APPLE VINAIGRETTE

COOKING TIME: 10 MINUTES PREPARATION TIME: 15 MINUTES VINAIGRETTE: • 3 tablespoons apple juice • 3 tablespoons apple cider vinegar or lemon juice • 1 tablespoon mustard, brown or dijon • 1 ½ tablespoons date paste or syrup, *or pure maple syrup or honey (use date paste* for Whole30) • ½ teaspoon cinnamon • ½ teaspoon onion powder • ½ cup light olive oil or avocado oil • Sea salt and black pepper to taste SALAD: • 1 lb Brussels sprouts raw, shredded (sliced very thinly) or pre-shredded Brussels sprouts • 8 slices nitrate free bacon, sugar free for Whole30, cut into pieces • 1 tablespoon rendered bacon fat • 2/3 cup hazelnuts chopped, or nuts of choice (nuts optional in this dish) • Sea salt for nuts • 1 medium apple, chopped • 2 teaspoons lemon juice • 1/2 cup dried cranberries, fruit-sweetened for Whole30

INSTRUCTIONS 1. Have all ingredients prepped and ready to go before beginning.

2. Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.

3. Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tablespoon of rendered bacon fat.

4. Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.

5. Toss the nuts with the sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.

6. To make the dressing, place all ingredients except salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.

7. Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!

RECIPE NOTES: For an extra juicy bit of flavor, shred the apple instead of chopping, and toss the apple, bacon, and Brussels sprouts in a pan for 5-7 minutes for the flavors to come together and soften the Brussels sprouts ever so slightly. This salad can be dressed ahead of time and even tastes better leftover since the Brussels sprouts are so hearty.

Lately there seems to be a plethora of days where a glass of wine just won't cut it. For this reason, we present these tasty options...

Pineapple is the fruit of the moment, with unique new dishes incorporating the fresh tropical favorite. You will see it making an appearance on this summer’s cocktail menus as well!

PINEAPPLE MINT CAIPIRINHA COCKTAIL

• 4 1.5-inch pineapple chunks • 2 mint leaves • 1 oz. simple syrup • 2 oz. cachaça

1. Muddle the pineapple, mint and sugar in a shaker. 2. Fill the shaker with ice and add cachaça. 3. Shake vigorously. 4.Serve in a rocks glass. 5. Garnish with pineapple wedge.

THE QUARANTINI

• 1 oz Cointreau • 1 oz Cranberry Juice • 11/2 oz Gin • 1/2 oz Apple Juice • Top up Champagne

INSTRUCTIONS

Shake up the gin, apple juice, cranberry juice, and Cointreau in a cocktail shaker with ice. Shake hard for 10-15 seconds to dilute the mix with the ice before straining into a chilled appropriately fancy cocktail glass. Top up with champagne (or Prosecco) as needed, garnish with an apple or lime slice, and sip away. Watch out though, a few of these and you'll be singing from your balcony in no time.

THE ZOOM MEETINI

• 2 oz limoncello • 1 oz vodka • 1/2 oz fresh lemon juice • 1/2 oz orange liqueur • 1/2 oz lavender simple syrup

INSTRUCTIONS

Fill a cocktail shaker with ice and add all ingredients to the shaker. Shake until well combined and pour into a martini glass. Garnish with lemon wedge, lemon rind curl, or even a small flourish of lavender sprigs. It's sure to add some sparkle to all those Zoom Happy Hours! Enjoy!

LAVENDER SIMPLE SYRUP RECIPE:

• 3/4 cup water • 3/4 cup sugar • 1/4 cup whole lavender spice

Mix water, sugar, and lavender in a saucepan on medium high heat until boiling. Boil until sugar has completely dissolved, about four minutes. Strain out lavender and allow simple syrup to cool. That’s it!