The TLP Cookbook

Th e TLP

The Lighting Practice’s secret sauce is our team. Each individual’s talent and expertise, combined with our clients’ and design partners’, creates an award-winning combination. In celebration of differences that bring us together, our staff gathered recipes and traditions integral to them, to share with you. Whether you’re a whiz in the kitchen, brave enough to take on any dish, or can only piece together simple snack, this cookbook can be enjoyed by everyone.

Appetizers

Appetizers

PRETZEL BITES WITH CHEESE DIP

SUBMITTED BY: KEVIN SMOLKIS

MAKES: A LARGE BOWL OF PRETZELS VEGETARIAN

INGREDIENTS:

Pretzel:

1 1/4 cup warm water

1 tbsp yeast

1/4 cup brown sugar

3 1/2 cups flour

DIRECTIONS:

Pretzel Instructions:

1. Mix warm water, yeast, and brown sugar and set aside for 10 minutes.

2. After waiting, add the flour to the mixture and knead into a dough for ~10 minutes or until firm (using either stand mixer or manually).

3. Add dough to an oiled bowl, cover and let rest for 20 minutes.

4. Uncover and add dough to a floured surface, patting down gently to make dough about 1-inch flat.

5. Cut into strips, then into bite size pieces.

6. Cover pieces and let rest for 5 minutes.

7. Preheat oven to 400°f.

8. Bring a large pot of water with the added 1/4 cup of baking soda to a boil.

9. Boil pieces for 30 seconds on each side.

10. Place pretzels on an oiled baking sheet, spaced about an inch apart.

1/4 cup of baking soda

kosher salt

vegetable oil (or whatever is preferred)

Cheese Dip: 6 tbsp flour

6 tbsp butter

2-3 cups heavy cream

1/2 cup grated monterey jack

1/2 cup grated white cheddar

1 1/2 tsp salt

1 tsp paprika

1/2 tsp black pepper

1/2 tsp garlic powder

11. Sprinkle kosher salt to taste.

12. Place in oven and bake for 8 minutes.

13. Remove from oven, let sit for 5 minutes, and enjoy!

Cheese Dip Instructions:

1. Add flour and butter to a pan.

2. Cook on medium until mixture turns into a nice golden color.

3. Add the remaining ingredients in order as listed.

4. Mix until it sauce becomes texturally consistent.

5. Remove from heat and enjoy!

This is a great recipe that I learned to make in college. I often make these during winter since they come out nice and warm. It is an easy recipe, and is a great snack for sharing with friends or family!

Appetizers

ARANCINI

SUBMITTED BY: RYAN CONOVER

MAKES: 14-16 ARANCINI

INGREDIENTS:

3 cups low-sodium chicken broth

1 cup arborio rice

2 tbsp pine nuts, toasted

1/2 cup shredded mozzarella cheese (2 oz.)

DIRECTIONS:

1/2 cup shredded fontina cheese (2 oz.)

2 tbsp fresh parsley, chopped

1/2 cup grated parmesan cheese

1-1/2 cups breadcrumbs

2 eggs

vegetable oil kosher salt

1. Bring the chicken broth and 1/4 teaspon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low. Simmer until tender, about 20 minutes. Let cool completely (move to baking sheet or bowl).

2. Toast pine nuts in a small pan (don’t burn them!). Combine nuts with mozzarella, fontina, and parsley in bowl.

3. Beat eggs in large bowl, then stir in cooled rice, parmesan, and 2/3 cup breadcrumbs. Shape the mixture into about (14-16) 1-2 inch balls.

4. Put remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert a large pinch of the mozzarella

mixture, then pinch the rice around the filling to enclose (it sometimes helps to wet your hands after doing a few). Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour.

5. Heat 1/2 inch vegetable oil in a large saucepan over medium heat until hot. Working in batches, fry the rice balls and turn until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and any leftover parsley.

6. Enjoy!

My mom’s side of the family is Italian and I had the opportunity to study abroad in Rome years ago. I remember eating Arancini overseas and wanting to make them when I came back home to the US. I love to make this around the holidays.

Entrees

CINNAMON BUNS

SUBMITTED BY: JON HOYLE

MAKES: 15 VEGETARIAN

INGREDIENTS:

5- 5 1/2 cups of all-purpose flour 1 1/2 cups of sugar 2 packages of rapid rise yeast 1 tsp salt

DIRECTIONS:

1/2 cup water 1/2 cup milk 3/4 cup butter or margarine 2 eggs

1 1/2 tbsp of cinnamon 1 8-oz package of imported chopped or snipped pitted dates 1 8-oz package of cream cheese

3 tbsp powdered sugar

1. In bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat water, milk and 1/2 cup butter until very warm (120°f to 400°f), butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutres. Cover; let rest on floured surface for 10 minutes.

2. Roll dough into 22x10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle with remaining sugar, cinnamon, and dates. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 15 pieces. Place cut side up in greased

9x13-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes.

3. Bake at 375°f or until done. Remove from pan and let cool on wired rack.

4. Soften cream cheese in microwave and mix in powdered sugar.

5. Spread on rolls.

My dad would make these on Christmas morning, a tradition I have taken over for my own family.

Entrees

BISCUITS AND GRAVY

SUBMITTED

BY: A.J. FLYNN

SERVES: 8

INGREDIENTS:

8 flakey buttermilk biscuits

1 lb spicy/hot pork sausage

2 tbsp + 1 tsp all-purpose flour

2 1/2 cups of milk 1 tbsp butter 1/8 tsp crushed red pepper flakes

freshly ground black pepper and salt, to taste

DIRECTIONS:

1. Brown sausage in a large saucepan.

2. With browned sausage still in the pan, add butter and allow to melt. Once melted, add flour and stir to coat sausage evenly. Cook for 1-2 minutes. Add milk, and cook on medium-low, stirring often, for several minutes until thickened.

3. Add red pepper flakes, black pepper and salt.

4. Serve over warm biscuits.

Sunday mornings didn’t feel complete if I didn’t wake up to biscuits and gravy! While I don’t eat this every Sunday anymore, I still like to prepare it when I have guests visiting.

Entrees

PUERTO RICAN PASTELLIOS

SUBMITTED BY: BRANDON LESTER

MAKES: 15 - 20

INGREDIENTS:

1 lb ground beef (80/20)

1 tbsp recaito

2 tbsp green olives pimiento (opt. chopped)

DIRECTIONS:

1 tsp black pepper

1 tsp garlic, minced

1 tsp garlic powder

1 tsp onion powder

1 tsp adobo seasoning

1/4 cup spanish/yellow onions, chopped goya brand frozen discos (pastellios dough discs)

vegetable oil for frying

1. Sautee beef, on med-high heat, with a bit of vegetable oil until meat browns.

2. Add reciato, olives, all seasoning, and onions to pan. Sautee for 5 minutes, while stirring occasionally.

3. Remove from heat. Set aside to cool for 3 minutes.

4. Pour 1-2 cups of vegetable oil into a pan and heat up over med-high heat.

5. Grab thawed dough disc and scoop one tablespoon, or two, into the center of the disc, fold the disc in half, and press the ends together using a fork and the tale surface. Repeat this process until all the beef is gone.

6. Fry each pastellios for 3-5 minutes on each side, or until the sides are golden brown. Remove from fryer and dry over paper towel.

7. Enjoy with hot sauce if you wanna eat like a true Boricua.

Puerto Rico is a very tiny part of the US, but a very prideful, youthful, passionate, and rich culture that I wished US culture embraced more. One of their many beautiful assets is the food. Mixed from the different explorers and cultures that have passed through it, Puerto Rico created a unique food culture that has so many dishes that are 100% authentic that you cannot find any where else. Pastellios is not one of those unique foods, but however, a delicious dish that was brought to the island through explorers centuries ago, that just about anyone will like, and surprisingly very easy and quick to make.

Entrees

KOREAN SHORT RIBS

( – “GALBI”)

SUBMITTED BY: DAVID SEOK

SERVES: 4 - 6

INGREDIENTS:

a number of these ingredients may not be found at your local grocery store. I recommend heading to your nearest h-mart.

3 lb (1.4kg) flanken-style beef short ribs, about 1/2 inch thick

Marinade:

1 onion

1 asian pear 8 cloves of garlic

1 cup soy sauce

DIRECTIONS:

1. Rinse the ribs in cold water to get rid of any bone fragments.

2. Soak the meat in cold water for 15 minutes to remove the blood. Rinse again to make sure you got all the bone fragments!

3. Make the marinade by blending together all of the ingredients.

4. Marinate the meat overnight.

1 cup water

1 cup brown sugar

4 green onions

Best served with: steamed short-grained rice

red leaf lettuce

thinly sliced garlic thinly sliced green onion sliced pickled radish spicy korean soybean paste (ssamjang)

5. Grill the ribs.

6. While it can be delicious with just some rice, it is often eaten with garlic, green onion, pickled radish, and ssamjang in a lettuce wrap. It’s traditional to eat it all at once, so be ready to stuff your face!

When my family wanted to celebrate and have a special meal, we would have korean bbq. Among the different kinds of meat, the short ribs, or “galbi” was the best of the best.

Entrees

PAN-FRIED GNOCCHI WITH BRUSSELS SPROUTS AND CHICKEN IN A CAJUN CREAM SAUCE SUBMITTED BY: DREW HOPKINS

SERVES: 4 - 6

INGREDIENTS:

1 lb of chicken

1 package of shelf stable gnocchi

1 stalk of brussels sprouts

3/4 cup of heavy cream

DIRECTIONS:

2 cloves of garlic

3 tbsp of butter olive oil, as needed

To Taste: salt and pepper paprika cajun seasoning

cayenne pepper sazon

1. Dice chicken into 1-inch cubes and season generously with all of the above seasonings and set aside. Cut off bottom of brussels sprouts and halve them being sure to remove any excess leaves.

2. Place frying pan on stove at medium to high heat and coat with olive oil. Add gnocchi to the pan and break up any clumps. Spread the gnocchi evenly across the pan and allow to brown slightly. Keep turning until gnocchi has a brown crust on all sides. Place cooked gnocchi aside in a large bowl.

3. In the same pan on high heat, coat with olive oil and lay brussels sprouts cut side down in the pan. Season lightly with salt and pepper and cook until they are browned and crunchy. Flip them and let sit on the other side for a minute before transferring to the same bowl as the gnocchi.

4. In the same pan add a pad of butter and the chicken ensuring to cook all sides evenly on medium heat. Chicken should look nearly blackened when finished. When cooked through transfer to the same bowl as the gnocchi.

5. In the same pan add the butter and minced garlic and cook until fragrant. At that time add the heavy cream and a healthy dash of all of the seasonings used on the chicken. Stir until everything is incorporated into the sauce. If it is not thickening don’t be afraid to add a little flour to the sauce.

6. Once the sauce is ready pour everything from the bowl into the pan and mix to ensure that all is covered and reheated. Then plate and enjoy!

The only significance of this dish to me is that it makes me happy to make it as its of my own design.

Entrees

OVEN ROASTED HERB CHICKEN

SUBMITTED BY: FELIX WARREN

SERVES: 3-6 GLUTEN-FREE

INGREDIENTS:

4 - 5 1/2 lb whole young chicken

Rub Mix:

3 tbsp of rosemary

2 Tbsp of thyme

4 tbsp of granulated garlic or minced garlic

4 tbsp of onion powder

3 tsp of black pepper

DIRECTIONS:

1. Allow chicken to fully thaw and butter to soften to room temp. Preheat oven to 350°f.

2. While oven is heating, take your chicken from packaging and rinse off with cold water (can use coarse salt to scrub chicken while rinsing, this helps tenderize chicken, but not necessary). Pat down with paper towels to dry skin, it does not have to be completely dry but you don’t want it soaked.

3. While chicken is resting, it is time to prepare the rub you will be putting on the chicken. In a small bowl mix your seasonings.

3 tsp of cayenne pepper

4 tbsp of “montreal chicken seasoning” (optional)

1/2 stick of butter (unsalted or salted)

*Add your own twist with the seasonings based on preference*

4. Add the softened butter to the bowl of seasonings and fold it in to form a paste.

5. Thoroughly rub and spread the seasoning paste under the skin of the chicken. Don’t forget to slit some wholes in the other parts of the chicken to rub mix in like the wings and thighs.

6. Place your now seasoned chicken in baking tray. Feel free to add in any vegetables. Potatoes, carrots, and broccoli are great additions to make this a one pan dish.

7. Bake for 30 minutes without opening oven door. Rest for 15 minutes before carving.

This recipe is my take on rotisserie chicken. Sure it is easy to pick up a pre-made chicken from the store, but this way drives better results and some fun. It’s a great way to learn to cook or trying new things with a blank slate, from beginners to advanced. This way you can do what you want versus getting stuck with whatever chicken has been sitting under a heat lamp all day. Also a great meal prep for the week.

Entrees

GRILLED PAELLA

SUBMITTED BY: CHRIS HALLENBECK

SERVES: 8

INGREDIENTS:

handful of wood chips, such as fruit or hickory (optional)

2 lb chicken thighs

1 lb chorizo, cut into half-moons

2 dozen littleneck clams, cleaned

DIRECTIONS:

1. If using, soak wood chips in water.

1 1/2 lb jumbo shrimp, peeled, chopped

1 medium onion, chopped

1 tbsp minced garlic

1 cup fresh or frozen peas

4 cups short-grain rice, such as arborio

2 1/4 quarts low-sodium chicken broth

1/4 cup extra-virgin olive oil

salt and freshly ground black pepper

2 tbsp chopped parsley one large pinch saffron

stir to coat. Season with salt and pepper.

2. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.

3. In an 18-inch paella pan, heat the olive oil over medium-high heat. Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.

4. Light a charcoal grill with about a large cereal box’s worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and

5. Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat, quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

While not terribly authentic, my family has been making paella since I was a little kid. My mom was a highschool Spanish teacher and did a year abroad in Spain, bringing back a taste of this. Only in the last few years have we started doing it on the grill.

Entrees

SOUTHERN MARYLAND STUFFED HAM

SUBMITTED BY: JESSICA WICKES

SERVES: 18 - 20

INGREDIENTS:

one corned ham, boned (20lbs to 22 lbs)

6 heads of cabbage

6 lbs kale

DIRECTIONS:

3 lbs onion 3-4 tbsp crushed red pepper 2 tbsp dry mustard

2 tbsp celery seed 2 tbsp black pepper

1 package cheesecloth

1. The first step, trim the excess fat from the ham and preheat the oven to 400°f.

2. To make the stuffing, wash the cabbage, kale and onions in cold water, then chop the vegetables and mix thoroughly in a large bowl with the red and black pepper, celery seed and dry mustard.

3. With a sharp knife, cut vertically through the top of the ham - about 6-8 pockets; do not cut all the way through the ham. Generously fill the slits and the cavity where the bone was with your stuffing. There are great videos online showing some techniques.

4. Tie the ham with a string back in its original shape, cover teh outside of the ham with stuffing mixture. Wrap with cheese cloth and tie again. Cover the ham with foil and bake approximately 5 - 6 hours until done.

5. Drain the ham and cool overnight in the refrigerator. Serve cold.

Southern Maryland Stuffed Ham has been a regional staple for centuries. For Thanksgiving and Christmas every year, my Mother, Aunts, neighbors, and myself have gotten together to stuff our hams. The process takes a bit of time, which makes for a fun social event we all look forward to during the holidays.

Entrees

KING RANCH CHICKEN CASSEROLE

SUBMITTED BY: JACOB HUGHES

SERVES: 6 - 8

INGREDIENTS:

2 1/2 cups chopped cooked chicken

1 chopped green bell pepper

1 chopped onion

2 tbsp vegetable oil (or oil of your choice)

DIRECTIONS:

1. Preheat oven to 350ºF

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 tsp chili powder

1 pinch of cumin

1/4 tsp salt

1 tsp garlic powder

1 tsp black pepper

2 cups grated cheddar cheese

12 corn tortillas, torn into 1-inch pieces

2. In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Pinch in cumin for a nice aroma. Stir in chicken and next 7 ingredients; remove from heat.

3. Layer one-third of torn tortillas in bottom of a lightly greased 13x9inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

4. Bake at 350°f for 30-35 minutes.

On big family occasions my grandmother would cook her delicious King Ranch Casserole. It was something to look forward too around Christmas because growing up our holidays tended to be more Tex-Mex food rather than the tradition Turkey or Ham. After her passing my mother now makes it around the holidays, its a little more fun to have a family tradition thats not a typical holiday meal.

Entrees

DUMPLINGS

SUBMITTED BY: YU TIEN HSIEH

MAKES: 50 DUMPLINGS

INGREDIENTS: 1 lb ground pork 2 tsp soy sauce 2 tsp ginger powder

1 packet of pre made dumpling wrappers

DIRECTIONS:

1. 1 lb ground pork excess water/blood removed with paper towel.

2. Combine and mix the filling ingredients in a mixing bowl. 3. Place a dumpling wrapper on your palm and add the filling in the center of the wrapper. 4. Dip your finger in a bowl of water and wet the edge of dumpling wrapper.

5. Seal the wrapper then place it on a non-stick flat surface.

6. Repeat step 3 to 5 until you use up the remaining ingredients. 7. Cook dumplings per your preference (pan-fried, steamed or boil etc.). 8. Serve the dumplings with preferred sauce.

The crescent shape of dumplings symbolize wealth and the promise of a prosperous year ahead and are usually served during Spring Festival. It is easy to make and add any preferred ingredients to the fillings.

“DAD’S

Entrees

FETTUCCINE ALFREDO”

SUBMITTED BY: AMANDA GILL

SERVES: 6 VEGETARIAN

INGREDIENTS:

8 tbsp of salted butter (1 stick)

1 pint of heavy cream

16 oz of packaged pasta of choice (i.e. fettuccine, bow ties, etc)

8 oz of grated parmesan cheese (don’t use pre-shredded b/c it doesn’t fully melt)

2 eggs

white peppercorns in a grinder or pre-ground salt, as needed

DIRECTIONS:

1. Start with the sauce: In a medium size pot, melt the stick of butter with medium heat and watch so it doesn’t burn.

2. Once the butter is melted, pour in the heavy cream and stir together with whisk. Stir ever so often and wait for mixture to bubble.

3. Once the mixture is bubbling, mix in the parmesan cheese in small portions and stir frequently. This will make it easier for the cheese to melt.

4. Once the cheese is mixed in, quickly whisk in the two eggs.

5. Cook pasta in boiling, salted water (reference package instructions).

6. While pasta cooks, put your sauce on very low heat. This way the sauce can thicken up. Stir often.

7. Once the noodles are done cooking and the water is drained, put a heap of noodles on your plate and spoon on your alfredo sauce to your liking. After mixing the sauce into your noodles, sprinkle on the white pepper to taste. Enjoy!

Growing up, my parent’s only made a few dishes from scratch, so when they did, it was a real treat! My dad’s been working on this recipe for around 25 years, so it’s continual yumminess speaks for itself. It’s great for meal prep and freezing for future meals. Eat up!

Entrees

BURRITO BOWL WITH CHIPS AND GUAC

SUBMITTED BY: JOHNATHAN COOK

SERVES: 2 VEGETARIAN

INGREDIENTS:

1/2 onion

1/2 bag of frozen bell peppers

1/4 cup frozen corn 1 can of black beans

DIRECTIONS:

2 avocados 1 lime salt and pepper to taste 2 servings of cooked rice

shredded mexican cheese f or serving cholula hot sauce yellow corn chips

1. Dice half an onion and throw that into a frying pan with grape seed oil, lightly salt and pepper for flavor. Sometimes I add some lime juice here too. Let that sizzle for about 5 minutes.

2. Add in half a bag of frozen peppers (yellow, green, red), a quarter cup of frozen corn, and a can of black beans. Be sure to rinse your black beans prior. Fresh ingredients work too!

3. Let that sauté on low heat while you prepare your guac.

4. Guac: I usually use two avocados. Dice those up and throw them in a bowl. Fire in some salt and then squeeze a lime in there. Press with a

fork, stir, and repeat until it’s to your liking. If you’re really feeling fancy you can add in a bit of cilantro paste or pico de gallo.

5. Serve your sauteed veggies, corn, and beans over rice. I use our Instant Pot to cook the rice while I make this meal, but Trader Joes has great microwave-in-bag brown rice if you prefer less cleanup.

6. Lastly, accompany your burrito bowl with some yellow corn chips. We always toss some shredded Mexican cheese and Cholula sauce on our bowl – yummmm! A lime seltzer goes great with this quick and easy dinner.

Working late? Think you don’t have time to prepare a delicious dinner?! BURRITO BOWL to the rescue! This is our go-to weekly dinner when we’re in a pinch.

Entrees

ANDOUILLE AND SHRIMP JAMBALAYA

SUBMITTED BY: ANNIE KRAUSE

SERVES: 4 - 6

INGREDIENTS:

2 tbsp olive oil

2 cups chopped yellow onion

2 cups chopped celery salt to taste

DIRECTIONS:

black pepper to taste

1 1/2 tbsp cajun spice

1/2 tsp paprika

1 tbsp butter

1 cup chopped scallions

2 8-oz boxes zatarain’s jambalaya rice

1 box of four cheese rice

1 12-oz packs of cajun style andouille sausage

1 lb raw jumbo shrimp

1. Have the boxed rice simmering before starting. Have a crockpot or slow-cooker ready. The shrimp should also be thawed.

2. Heat olive oil in a large pan over low-medium heat. Add chopped onion and celery, using salt and pepper to taste.

3. Add 3/4 cups of water to create a broth and add the smoked paprika. Sauté 10 minutes or until vegetables are tender.

4. Transfer the rice into a crockpot and stir in the onion and celery with the broth. Mix well. Set the crockpot to “keep warm” and close.

5. Chop the sausage into 1/4-inch rounds and peel thawed shrimp.

6. Heat the butter in a large pan over medium-high heat. Add the sausage, shrimp, cajun seasoning and scallions, stirring often until shrimp is fully cooked.

7. Remove from heat (do not drain) and pour into the rice. Mix well.

8. Optional: enjoy with some crusty bread!

This recipe brings to the table my love for the Cajun culture and flavor of New Orleans/Louisiana where I lived for about 7 years. It’s fun to make, smells delicious and is always a favorite among any event/gathering of friends and family. There are never any leftovers.

Entrees

SWEET POTATO TACOS

SUBMITTED BY: KATHLEEN KEAVENY

SERVES: 4 VEGETARIAN

Ingredients:

2 sweet potatoes

1 tsp salt olive oil

1/2 tsp onion powder

DIRECTIONS:

1/2 tsp garlic powder

1/2 tsp chile powder

1/2 tsp pepper

soft tortillas (we do flour, but corn works too!)

1. Preheat oven to 425°f and place sheet pan in oven.

2. Peel sweet potatoes and cut into 1/2 wedges.

3. In mixing bowl, drizzle sweet potatoes with olive oil and season with onion powder, garlic powder, chili powder, salt and pepper. Toss until coated.

4. Place sweet potatoes on preheated sheet pan and bake for 15 minutes. Flip sweet potatoes and bake for an additional 10 minutes until crispy and cooked through.

1 1/2 cups frozen corn

1/2 red onion sliced thin

1 avocado sliced your favorite hot sauce (chipotle tabasco is our favorite!)

any other taco toppings you like, such as sour cream, cheese or a favorite salsa.

5. While sweet potatoes are roasting, prepare toppings. Heat frozen corn in microwave and season with a drizzle of olive oil, dash of salt and pepper. Slice red onion and avocado.

6. Warm tortillas in a dry pan on stove and build your taco. Place roasted sweet potatoes, corn, avocado, onion and hot sauce on tortilla. Add whatever other taco toppings you like! Sometimes we will do shredded cheese, sour cream and salsa.

My husband and I started making these before we were married a few years ago and now they are a weekly item on our menu! It was in the first few months of living together, when we were just getting used to living and cooking together - this dish was an unexpected hit and now it is a new tradition we’ve made for ourselves.

Entrees

PIZZA DOUGH

SUBMITTED BY: MATT FRACASSINI

DIRECTIONS:

This is more art than science... can be done by hand, but best in a stand mixer.

1. In the bowl, combine warm water and yeast.

2. Start the mixer and begin to add flour and salt on medium/ medium-high.

3. After all the flour is added, begin to drizzle the olive oil in while the mixer is still going.

4. Once the dough is soft and elastic (one big blob), turn off the mixer.

5. Take out the dough, rub it in olive oil, put it back in the bowl.

6. Cover the bowl with a dish towel and let it rise for an hour.

7. After the dough has doubled in size, you can cut it in half to make two large pizzas. It also freezes well.

8. When you are ready for your pizza, roll out the dough, cover in toppings and bake at 425°f for 10-15 minutes.

My wife and I both come from Pizza Friday households, and we’ve continued this tradition in our own family. Pizzeria, delivery, or frozen all fit the bill, but when we have the time, this homemade dough is a favorite.

Entrees

IT’S A (FISHY) WRAP!

SUBMITTED BY: TAMMY WU

SERVES: 3 - 4

Ingredients:

2 lbs swordfish steaks

2 tbsp olive oil

2 cloves garlic, finely minced juice of 1 lemon

DIRECTIONS:

1 tbsp unsalted butter salt and pepper, to taste 1 cup of rice 3 packets of roasted seaweed

1. Make the rice with 1 cup of water in a rice cooker.

2. While the rice cooks, season the swordfish on both sides with salt and pepper.

3. Pour the olive oil into a large frying pan over high heat.

4. When the oil begins to lightly smoke, add the swordfish. Turn the heat down to medium-high and cook for 3-4 minutes per side.

5. Remove the swordfish from the pan and add the garlic. Stir and cook for 1 minute, then add the lemon juice.

6. Turn off the heat. Melt in the butter.

7. Serve the sauce with the cooked swordfish.

8. Lastly, to make “It’s a (fishy) wrap!”, you take a sheet of seaweed, scoop a spoon of rice, then put a piece of swordfish in it. Wrap it up and enjoy!

This dish gives me hope that I can be a great cook and mom! It makes the whole family happy, and is quick to make. Plus there is a chance that the omega-3 may promote my toddler’s brain growth! :)

Entrees

YUMMY MEATBALLS

SUBMITTED BY: THOMAS BERGERON

MAKES: 10-12 1-1/2” MEATBALLS

INGREDIENTS:

1/4 lb of shredded beef

salt black pepper panko

2 tsp cooking oil fresh green beans mayonnaise (spoonful) sour cream (spoonful)

DIRECTIONS:

1. Preheat oven 425°f (use middle rack).

2. Trim and thinly slice scallions separating whites from the greens: mince whites, peel and mince ginger.

3. Make the sauce in a large bowl combine mayonnaise (large spoon full), sour cream(large spoon full), honey (few seconds) soy sauce (tablespoon), and siracha (dealers choice).

1 tsp soy sauce honey Sriracha scallions

ginger (peeled /minced) rice

4. In a small pot combine rice, 3/4 cup water, and a pinch of salt. Bring to boil and reduce to simmer, cook rice until tender, 15+ minutes.

5. Form the meatballs, in large bowl combine beef, panko, scallion whites, ginger, salt (3/4 tsp), and pepper. Form into 10-12 1 1/2-inch meatballs.

6. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans, and toss on the empty side of the sheet with a drizzle of oil, salt, and pepper.

7. Roast on top rack until meatballs are cooked through and green beans are browned and tender for 14-16 minutes.

8. Serve Rice in bowl, adding salt/ pepper, add meatballs with the sauce to coat. Serve green beans on the side. and top off cut scallions on top.

Not sure how the recipe came into our family, but my parents would make it. I loved it as a kid and now my wife and I make it for the kids.

Sides

Sides

JODY’S PESTO

SUBMITTED BY: SARAH LURIE

SERVES:

INGREDIENTS:

2 cups basil

1/3 to 1/2 cup olive oil

2 tbsp pine nuts

2 cloves garlic 1 tsp salt 3/4 cup parmesan

4-6

VEGETARIAN

DIRECTIONS:

1. Combine all ingredients but parmesan in blender or food processor. Blend til smooth. The recipe freezes well at this point.

2. Stir in parmesan.

This was a staple of my childhood and one of the first recipes I ever cooked by myself. Best with plentiful homegrown basil and freezable for those non-summer months.

INGREDIENTS:

Salad: mixed greens thinly sliced red onion sliced beets

MOTHER-IN-LAW’S MIXED GREEN SALAD

SUBMITTED BY: EVE QUELLMAN

SERVES: 4-6 VEGETARIAN

sliced apples (your choice) goat cheese toasted pecans cranberries

DIRECTIONS:

Dressing:

1/4 cup of honey

3 tbsp dijon mustard 3 tbsp evoo

1 tbsp minced shallot

1 tbsp apple cider vinegar

2 tbsp fresh lemon juice salt and pepper

1. We don’t usually use a traditional salad bowl as this is more of a flat layered salad. I like to use a 9x13-inch casserole dish.

2. Layer as follows: Mixed Greens, thinly sliced red onion, sliced beets, sliced apples, goat cheese, toasted pecans, cranberries.

3. Dress individually.

It’s just really good - I love the dressing.

Sides

RAW KALE BRUSSELS SPROUTS SALAD

SUBMITTED BY: TARA DILENGE

SERVES: 4 - 6 VEGETARIAN

INGREDIENTS:

Salad:

2 bunches of kale, center stems removed

1 lb brussel sprouts, ends trimmed

1/2 cup almonds

3/4 cup grated parmesan cheese

Dressing: 1 shallot, peeled

1 bunch flat leaf parsley, stems removed

1/4 cup fresh lemon juice

3/4 tablespoon sea salt

1 cup olive oil pepper to taste

DIRECTIONS:

1. Preheat oven to 350°f. Sprinkle salt on the almonds and toast for about 10 minutes. Set aside and cool. Chop coarsely after almonds cool.

2. Use food processor to finely slice the Brussel sprouts and kale (can slice by hand). In large mixing bowl, combine kale, brussel sprouts and cheese.

3. In food processor, combine shallot, parsley, lemon juice, and salt. Add oil slowly, while processor is running. Add pepper to taste.

4. Toss the dressing with the salad mixture. Sprinkle toasted almonds on top and serve.

I love to cook and feed my family healthy food. This salad is so fresh and delicious that even my kids eat their brussel sprouts!

INGREDIENTS:

1 1/2 -2 lbs pork ribs

1 1/2 -2 lbs lotus root

3 tbsp cooking alcohol (dry sherry preferred, or a neutral flavored liquor)

DIRECTIONS:

1. Wash produce and rinse pork ribs.

one thumb ginger, sliced 3 tbsp scallion greens 3 whole scallions

1 tbsp white pepper salt to taste

2. Chop scallion greens, leave scallion white in big chucks.

3. In a dutch oven or large pot, put in pork ribs and add cold water until ribs are covered. Add cooking alcohol, half the sliced ginger, bring to a boil, turn off heat.

4. While ribs boil, peel lotus root and cut to bite size pieces.

5. Drain water and rinse pork ribs, toss ginger.

6. Fill pot with cold water again, put in the other half of ginger. Tie the scallions into a knot and add to pot as well.

7. Bring to a boil and lower heat to simmer, 1 to 1 1/2 hours.

8. Add lotus root, white pepper, salt to taste, simmer until lots root is tender, around 20-30 minutes or longer if desired.

9. Turn off heat, remove ginger and scallion from pot and serve.

I was born in Hubei, China and this is a “hometown favorite” soup of that region as Hubei’s climate is optimal for lotus (root) to grow. Even after we moved away my grandparents would make this soup for us every time we went back to visit.

Desserts

Desserts

GRANDMA’S COOKIES WITH ALMONDS (EGYPTIAN GHORAYEBAH)

SUBMITTED BY: REBECCA MINTZ

MAKES: 30 COOKIES VEGETARIAN

INGREDIENTS:

1 cup butter (2 sticks) or margarine

1/2 cup vegetable oil

5/4 cup powdered sugar

DIRECTIONS:

2 1/2 cups flour (more or less)

halved blanched almonds for topping (see below or use store bought slivered almonds)

1. Soften butter/margarine to room temperature

2. Preheat oven to 350°f.

3. Once softened, beat butter/margarine slightly with electric mixer.

4. Add oil to butter/margarine and beat until creamy. It will be very liquid, almost soupy.

5. Slowly add powdered sugar, beating slowly until combined. It will be fluffy and light in color.

6. Add flour a little bit at a time until it is too thick to use the electric beater.

7. Keep adding flour, mixing by hand, until the dough is no longer sticky. You should be able to touch the dough without it sticking to your fingers. It will come together and hold an impression.

8. Knead by hand for 10 minutes.

9. Form small round balls the size of a walnut (about 1-inch to 1 1/2-inch diameter).

10. Place on non-oiled cookie sheet. Leave a little space between cookies. However, they won’t spread much.

11. Pat cookies slightly to flatten top.

12. Place half of almond in the center.

13. Bake for 8-10 minutes (probably closer to 10 minutes). Cookies should still be very white in color. The bottom may just be starting to brown. Cookies will still be soft and will harden once they are out of the oven.

14. Let cool on baking sheet. Do not touch until completely cooled.

15. Store in air-tight container (if any last that long).

My grandmother was an amazing baker, and these were my favorite cookies that she made. When I was little and we’d go to her house, I’d run to the closet to see if she had made any of these cookies. As she got older, I didn’t want her recipes to get lost, so I baked these cookies with her and wrote down the recipe as we baked together.

TERROR-MISU

SUBMITTED BY: ANGIE BANNER SERVES: 8-12 VEGETARIAN

INGREDIENTS:

Terror-Misu:

a brain shaped mold. I have collected several as Halloween stuff goes on sale early November, but look for a taller one so there is more room for layers

marscarpone cheese or whipped ricotta cheese

1 cup heavy whipping cream

DIRECTIONS:

sugar, 1/2 cup divided

1 tsp vanilla extract

1 cup expresso coffee or very strong coffee

2 tbsp rum or liquor of choice (I have used creme de cacao or burbon in a pinch)

6 eggs with yolks separated

1/4 cup cocoa powder

red or pink food coloring

ladyfinger cookies, 3 packages (buy extra to make pudding cups with the leftovers)

Raspberry Syrup: 1 container fresh rasberries

1 cup sugar

1 cup water

Lychee Eyeballs: canned lychees in syrup blueberries (try to find smaller ones that are easier to fit into the lychee)

1. Make whipped cream. In a large bowl whip heavy whipping cream, 1/4 cup of sugar, and vanilla till stiff peaks form. Tint a brain-colored pink with food coloring. Spread a thin layer across the inside of your brain mold, making sure to get in all of the grooves and a thick enough layer that the lady-fingers will not break through as the layers are assembled. Place mold in freezer to become fully solid and the rest of the whipped cream in the fridge to be used later.

*A note on food coloring - aim for a lighter color then you anticipate. Food coloring will darken over time.

2. Make mascarpone / ricotta custard mixture. In a double boiler (I use a sauce pot with water and a heat-safe mixing bowl balanced on top) combine 1/4 cup of sugar and egg yolks. Stir constantly till mixture comes to a smooth consistency and egg yolks are cooked through.

Transfer to cold bowl and whip till mixture has doubled in size and is a runny consistency. Add mascarpone or ricotta and whip to combine. Add remaining whipped cream to this mixture and gently fold together, keeping the air in the whipped cream. This will tint the sides of your brain pink, which is good.

3. Brew the expresso or strong coffee and add liquor of choice.

4. Assemble the Terror-misu. Pull brain mold out of the freezer and quickly dip the ladyfingers into the coffee mixture, creating a layer inside the frozen solid pink whipped cream. Dust the inside with cocoa powder, then spoon in a layer of the mascarpone cream. Continue alternating dipped ladyfingers, cocoa powder, and mascarpone till the mold is filled. Set in the freezer for no longer then 30 minutes.

*You can work in horizontal layers or in concentric rings, but try to work fast - we need the outer layer to be as frozen as possible when it is time to de-mold the brain.

5. Demold the brain. Fill a large mixing bowl (big enough to fit the brain mold inside) with very hot water. It should be uncomfortably hot on your skin, but not boiling. Remove the brain mold from the freezer and quickly dip the outside into the hot water. This should melt the outermost layer of whipped cream and allow you to flip the mold over onto your final serving plate, keeping all the lovely brain details of the mold. Return to fridge and keep cold till ready to serve.

* This is a tricky process. I recommend doing a test-recipe a week ahead of your spooky occasion to practice.

6. Make raspberry syrup. Combine berries, sugar, and water in sauce pan. Bring to a boil and then let simmer till reduced by 1/3 volume. The consistency of this is up to you, but when it seems appropriately bloody remove from heat and strain out the seeds and pulp for a smooth syrup. Chill till serving time.

7. Make lychee eyeballs. Take a lychee, it should have a hole where the pit was removed. Put a blueberry into that hole. Done! A super creepy, easy, and delicious garnish. Store covered with raspberry syrup.

* You can add the syrup while hot if you want the purple stained effect on the eyeballs shown in my photos, or add the syrup cold for a cleaner line between the blueberry and lychee.

8. Assemble! Take brain out of the fridge. Pour or spoon the raspberry syrup over the brain and watch it transform from a simple fake prop to a gory masterpiece. Garnish with lychees and any other spooky additions you desire!

9. Don’t sleep for several days.

Want a fun and realistic spooky dessert that will keep trick-or-treaters awake all night? Consider this terror-misu - an expresso-infused and gory realistic brain treat. Pair with lychee eyeballs and cover in a simple raspberry syrup for an insomniac’s nightmare made reality.

Desserts

SIMPLE SUGAR COOKIE CUT OUT

SUBMITTED BY: DARCY VENEZIALE

MAKES: 36 COOKIES (DEPENDING ON SHAPES)

1 cup unsalted butter

1. Preheat oven to 350°f.

2. In your mixer, cream butter and sugar until smooth. 3. Beat in extracts and egg.

4. In a separate bowl, combine baking powder and salt with flour.

5. Add dry ingredients a little at a time to the wet ingredients.

6. Dough should be pulling away from the sides of the mixer (not crumbly). DO NOT CHILL THE DOUGH.

7. Divide dough into 2-3 chunks, roll out (1/4 inch thickness) onto a floured surface, then cut with cookie cutters.

8. Place cookies on a baking sheet with parchment paper (use a spatula to transfer cookies).

9. Bake at 350°f for 8 minutes.

10. Let cool on the cookie sheet until firm then transfer (with spatula) to a wire rack to finish cooling.

Decorating:

1. Place cookies on pan and decorate with your sugar crystals or sprinkles of choice before placing in the oven OR decorate with icing, sprinkles, and candies after baking when the cookies have fully cooled.

This recipe has become a holiday tradition in my house. While I am not very active in the kitchen I do love to bake. This recipe is easy to follow with my kids and it gives each of us a chance to express our creativity.

OMA’S PUMPKIN CRANBERRY MUFFINS

SUBMITTED BY: LILY MEAKER

MAKES: 12 MUFFINS VEGAN

INGREDIENTS:

1 1/2 cup whole wheat flour 1/4 cup white flour 1/2 cup sugar 3/8 tsp salt

DIRECTIONS:

1 tsp baking soda 1 tsp baking powder 1/2 tsp cloves 1 tsp cinnamon

1/2 tsp ginger 1 1/2 chopped cranberries 4 tbsp orange juice 2 tsp orange zest

1 cup pumpkin puree 5 tbsp olive oil

She wasn’t a fan of written instruction, so we are guessing here.... Mix the dry ingredients separate from the wet. Once both are combined, fold the wet ingredients into the dry. Grease pan of choice (we liked muffins). Bake at 350°f for 20 minutes, time will increase depending on pan size.

Don’t add too much liquid - they get soupy quickly

My Grandmother found this recipe on her holistic food journey to recover from cancer. Not too many of the recipes were great, but this became a family favorite.

Desserts

GLUTEN-FREE CHOCOLATE BUTTER COOKIES

SUBMITTED BY: ELIZABETH MCGUOIRK

MAKES: 36 COOKIES GLUTEN-FREE

INGREDIENTS:

1/2 cup sugar

3/4 cup butter, softened

1 egg yolk

DIRECTIONS:

1. Heat oven to 375°f .

1 tsp almond extract (may use vanilla extract)

1 1/2 cups buckwheat flour

1/4 cup unsweetened cocoa

2. In large bowl combine all ingredients except flour and cocoa.

3. Beat at medium speed until light and fluffy (2-3 minutes).

4. Gradually add flour and cocoa, mixed together first, until well mixed (2-3 minutes).

5. Shape into rounded teaspoonfuls, flatten if you want. Place 1-inch apart on cookie sheets.

6. Bake for 7-9 minutes or until set.

7. Cool. Sprinkle with confectioner sugar.

My mom makes these cookies every Christmas and sometimes for my Birthday, and she made it gluten-free for me.

BLUEBERRY CRISP

SUBMITTED BY: HELEN DIEMER

SERVES: 6 TO 8, BUT CAN BE EASILY CUT DOWN FOR SMALLER GROUPS

1. Preheat oven to 375°f .

2. Pour berries into a 2-1/2 qt. baking dish so that they are about 2-inch deep in the dish (a 10x12-inch or 9x13-inch rectangle size works well). In a small bowl, blend the tapioca and the 2 tbsp of sugar. Add to the berries and toss to mix.

3. In a medium bowl, blend the flour with remaining 1-1/2 cups of sugar. Add the butter and toss to coat. Pinch the butter between your fingers to form thin flakes. Gently rub the dough between your hands repeatedly until it turns golden in color and forms a coarse meal. Add the lemon zest.

4. Squeeze the topping into clumps and crumble over the blueberries, covering them evenly. Do not press the topping into the fruit.

5. Bake for about 35 minutes, or until the juices start to bubble and the topping is golden brown. Cool on a wire rack for 10 minutes. Serve warm. (tastes great topped with vanilla ice cream or some fresh whipped cream)

Credit for this recipe: Food & Wine June 1989 Baking with Jim Dodge.

This is a summertime favorite in my family. It’s easy and tastes great. I made it once for my daughter’s soccer team picnic and it was a clear favorite among the kids and parents, beating out desserts made by more over-achieving moms than me.

Desserts

CHOCOLATE CHIP COOKIES

SUBMITTED BY: DIONNA SCOTT

MAKES: 24 COOKIES

INGREDIENTS:

1 1/3 cup of Flour

1 egg

1/2 cup of white sugar

1/2 cup of brown sugar

1 tsp of vanilla extract

DIRECTIONS:

Pinch of sea salt

1/2 tsp of baking powder

1 tsp of baking soda

1/2 cup of salted butter (1 stick)

1. Pre-heat oven to 335°f. Line baking sheet with parchment paper.

2. In one bowl, mix dry ingredients, and set aside.

3. In a separate bowl, cream together butter, sugars, and eggs until combined. You can use a wooden spoon for this, no mixer necessary.

4. Add in dry ingredients and mix well.

5. Add as many chocolate chips as you desire (I like to do a combination of semi-sweet chunks, with dark chocolate morsels).

6. Roll about a tablespoon of dough (or two, depending on what size cookies you like) into a ball and place evenly spread across the lined cookie sheet.

7. Bake for about 10-12 minutes, until the cookies are just barely turning brown.

8. Let them set and cool for about 5-10 minutes. Enjoy!

When I was younger, I was obsessed with making the Betty Crocker pack of chocolate chip cookies, but one day, I decided it would be a lot more fun to perfect my own recipe from scratch.

BANANA BREAD

SUBMITTED BY: CAITLIN

BUCARI

MAKES: 1 LOAF VEGETARIAN

INGREDIENTS:

1-3/4 cups all-purpose flour

1/4 cup sugar

2-1/2 tsp baking powder

3/4 tsp salt

1 beaten egg

DIRECTIONS:

1. Pre-heat oven to 400°f.

1/2 cup milk

1/3 cup cooking oil

1 cup mashed banana (2-3 overripe bananas)

1/2 cup chopped nuts (optional)

2. In a large mixing bowl stir together the flour, sugar baking powder, and salt. Make a well in the center.

3. Combine egg, milk and oil.

4. Add egg mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy.

5. Stir bananas and nuts into batter.

6. Grease bread pan. Bake in a 400°f oven for 20-25 minutes or until a toothpick inserted to the center comes out clean. Let cool before removing from pan.

Is best served for breakfast, warmed with some butter!

My mom made this all the time growing up and it was a family favorite.

Beverages

Beverages

BOBA

SUBMITTED BY: JACOB COGLEY MAKES:

2-4 DRINKS

INGREDIENTS:

Boba Pearls:

1 cup tapioca flour + extra tapioca flour to coat

1/3 cup water

1/3 cup muscovado or brown sugar

DIRECTIONS:

Boba Pearls:

Boba Tea: 2 cups milk your favorite tea boba tea straws

Brown Sugar Syrup:

1 cup muscovado or brown sugar

1/2 cup water

1. In a small saucepan, add water and muscovado or brown sugar and bring to a boil. Reduce the heat and add half of the tapioca flour a few tablespoons at a time, stirring constantly. Once the first half of the tapioca flour is added and combined, turn off the heat and mix in the rest of the tapioca flour and mix until it forms a consistent dough.

2. Remove the dough from the pan and place on a cooler surface. Knead the dough to make sure all the flour is incorporated. Add additional flour or water as needed if the dough is a bit sticky or crumbling apart.

3. Divide the dough into 4 parts then roll each part into thin ropes about 1/2 inch thick. Cut the ropes into roughly 1/2 inch long pieces then roll each piece between your palms to form the pearls. (If the boba cools too much and is hard to form, throw in the microwave for 3-5 seconds to warm up slightly.)

4. Once boba pearls are formed, add to a bowl of additional tapioca flour to coat to prevent pearls sticking to one another. Dump pearls into a sieve and shake out excess flour. If not cooking right away, place pearls in an airtight container or Ziplock bag and put in the freezer.

5. To cook, bring a medium-large pot of water to a boil. Add boba peals and stir for a few minutes to prevent pearls from sticking. Reduce heat to a light boil and cook pearls for about 25 minutes stirring occasionally.

6. Before pearls finish, make brown sugar syrup. Combine 1 cup muscovado or brown sugar and 1/2 cup water to a small sauce pan and bring to a boil. Stir to help sugar dissolve. Cook until the mixture reduces and creates a viscous syrup. Remove from heat.

7. Drain boba pearls through a mesh strainer and stir into syrup mixture and let set for 10-20 minutes stirring once or twice.

Tea:

1. Heat 2 cups of of milk of your choice and steep 1-2 bags of your favorite tea until it reaches your desired strength, then let cool as boba pearls soak in syrup.

2. Once everything had time to cool, in a tall glass, spoon in your boba pearls and coat the inside of the glass with additional syrup as desired. Add tea mixture and

Top off with ice, then enjoy!

(For more “fun” you could steep your tea in water then combine with the boba pearls and milk in glass to watch them combine and swirl together.)

Boba is my favorite summer time drink. It’s easy to make and allows you to experiment with different teas, smoothies, or other drinks.

Beverages

NAPOLEON’S LOSS

SUBMITTED BY: JERED WIDMER

SERVES: 1

INGREDIENTS:

Ginger-Agave Syrup:

1-1/2 oz agave nector

1-1/2 oz fresh ginger Juice (buy at local health food/organic grocery store or make your own)

DIRECTIONS:

Make your own ginger juice (optional):

1. Peel ginger with a knife or spoon.

Cocktail:

1/2 oz fresh lemon juice

3/4 oz ginger-agave syrup

2 oz anejo tequila

1/4 oz mezcal

2. Grate peeled ginger with a ginger grinder.

3. Transfer grated ginger to a small strainer. To extract the ginger juice, press with a spoon. Or transfer into a ginger press if you have one. Or simply squeeze the grated ginger with your clean bare hand.

Prepare the ginger-agave syrup:

1. In a resealable jar, stir ginger juice into agave nectar until loosened. Cover and shake well.

2. Store for up to 1 week, shake before using. Recipe makes enough syrup for four cocktails.

Make your cocktail:

1. Combine lemon juice, ginger-agave syrup, and tequila in a cocktail shaker.

2. Fill shaker with ice and shake until well chilled, about 15 seconds.

3. Strain into a double rocks glass over a large ice cube. Top with mezcal and serve.

I’m a fan of ginger. It has a unique flavor that can add a little something special to a meal. I stumbled upon this cocktail recipe when looking for a new way to enjoy tequila and it fast became one of my favorites, particularly during the holidays.

Beverages

SAZERAC

SUBMITTED BY: EMAD HASAN

SERVES: 1-2

INGREDIENTS:

absinthe, to rinse

1 sugar cube

1/2 teaspoon cold water

3 dashes peychaud’s bitters

DIRECTIONS:

2 dashes angostura bitters

1 1/4 ounces rye whiskey

1 1/4 ounces cognac (substitute with rye whiskey)

lemon peel for garnish chilled glass

1. Rinse a chilled rocks glass with absinthe, pour out any excess, and set aside. (Pro Tip: Use a small spray bottle to mist the absinthe into the glass)

2. In a separate mixing glass, muddle the sugar cube, water and the peychaud’s and angostura bitters.

3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.

4. Strain into the prepared glass.

5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

A cousin of the Old Fashioned, the Sazerac was created in New Orleans in the 19th century, and is a favorite amongst the cocktail crowd. The smells of anise and lemon will open up your senses and allow you to take in the full flavor of the rye whiskey. The lemon garnish adds a lovely contrast to the red toned liquid. This drink is sure to warm your body and your soul. Enjoy it before or after dinner with family and friends.

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