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Recipes Soups: Chunky Barley Soup Grandma’s Lentils and Macaroni (or Rice, or Simply Solo) French Onion Soup Pasta e Fagioli Turkish Red Lentil Soup Soups: Creamy Avgolemono Bauman Vitality Broth Classic Chicken Stock Broccoli Spinach Soup Butternut Squash Soup Carrot Apple Soup Carrot, Orange Ginger Soup Chestnut Soup (inspired by Chef Kurt Gutenbrunner) Creamed Asparagus Soup Gazpacho Green Spring Vegetable Soup Spicy Roasted Cauliflower Soup Tomato Soup Breakfast Food Apple Puff Pancake Bircher Muesli Mirabelle Jam Raspberry Banana Bread Refrigerated Oatmeal Vegetables All Things Greens All Things Kale Asparagus and Bozner Sauce Asparagus Carpaccio Baked Celeriac (by Mark Bittman) Beet Salad with Goat Cheese Beet Tzatziki Brie and Tomato Tart Broccoli and Millet Salad with Toasted Cashews Butternut Squash with Blue Cheese and Pecans Caramelized Red Onions Carrots, Olives and Garlic Delicata Squash with Za’atar and Lemon Tahini Dressing Eggplant Parmigiana F’Au Gratin Fennel, Avocado and Orange Salad New World Seaweed Salad “Nur Karotten”: carrots, deconstructed Okra with Tomatoes and Ginger Pickled Peppers (aka Peperoni Sott’Aceto) Raita Roasted Broccoli with Garlic and Lemon Zest Salad Dressings Steamed Artichokes Tuscan Kale Salad (adapted from True Food Kitchen) Rice Dishes Asparagus Risotto Butternut Squash Risotto Cauliflower Risotto Delicata Squash Risotto Risotto with Beets Simple Basmati Rice Strawberry Risotto Tomato Risotto Vegetable Risotto Other Grains, Beans and Legumes Cooking Dried Beans in the Rancho Gordo Manner Baked Polenta Quick Quinoa and Vegetable Bowl à la Café Gratitude Malfatti (Chard Dumplings) Quinoa Salad Red Lentil Kofte with Pomegranate and Cilantro Salad Stuffed Peppers Tabbouleh Pasta Sauces Broccoli Pasta Bolognese Pasta Sauce Kathrin’s Quick Sugo Spaghetti alla Puttanesca Meats Barbecued Greek Pork Patties Chili con Carne Classic Pot Roast Cocoa-Rubbed Pork Tenderloin Goulash and Goulash Soup Irish Stew Jessica’s “Too Tired to Cook” Meatballs Kathrin’s Quick Cuisinart Meatballs Keema (also known as Mince) Lamb Shepherd’s Pie Marinated Chicken, Avocado and Spinach Salad Mediterranean Chickpea Burgers Moroccan Harira Lamb Stew Napa Cabbage Lamb Rolls One-pot Green Chicken Curry Roast Lamb Loin Roasted Chicken with Lemon Mediterranean Poached Chicken Salad Seared Pork Chops with Sautéed Pear Spicy Lamb Burgers Teriyaki Chicken Home Sushi Wienerschnitzel Fish Baked Salmon Mediterranean Style Baked Sardines Fish in Parchment Halibut with Orange and Dill Lemon Sole, the Easy Way Salmon with Ginger and Soy Salmon with Mustard and Dill Seared Ahi Tuna with Spiced Smashed Potatoes Sicilian Style Braised Tuna Steamed Wild Salmon with Fresh Herbs Sauces and Condiments Basil Pesto Chimichurri Cranberry Sauce Garlic Butter Gorgonzola Spread Guacamole Hummus Guacamole or Humole! (Cooking chickpeas from scratch.) Mango Salsa Olive Tapenade Omi’s Salsa Verde Pomegranate Molasses Sauteed Pumpkin Seeds Shallot and Mustard Sauce Strawberry Salsa (or Peach, Mango and Papaya Salsa) Teriyaki Marinade Beverages Elderflower Hugo (Alcoholic) Masala Chai Pumpkin Spice Latte Desserts Basic Pie Crust Camping: Banana Boat Caramelized Pears Chestnut Cake Chia Seed Pudding Chocolate Avocado Chia Pudding Coconut Flour Chocolate Chip Cookies Hot Love Raspberry Dessert Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert) Milk Rice Nutty Chocolate Bark with Cardamom Persimmon Pudding Ricotta Flan or Quarkauflauf Sauteed Apples, Pears or Stone Fruit Quick Snacks Ants on a Log Latkes Easy Healthy Lunches Broccoli and Potato Frittata Camping: Eggs and Roasted Potatoes Camping: Eggs in a Bag Chickpea Stirfry French Crêpe Lone Pine Grilled Cheese Sandwich Oven Baguette Pizza Dough Simple Lentil Salad White Bean Summer Salad Beverages

Soups: Chunky Barley Soup Grandma’s Lentils and Macaroni (or Rice, or Simply Solo) French Onion Soup Pasta e Fagioli Turkish Red Lentil Soup

Barley Soup

Grandma’s Lentils and Macaroni (or Rice, or Simply Solo)

French Onion Soup

Pasta e Fagioli

Turkish Red Lentil Soup

Soups: Creamy Avgolemono Bauman Vitality Broth Classic Chicken Stock Broccoli Spinach Soup Butternut Squash Soup Carrot Apple Soup Carrot, Orange Ginger Soup Chestnut Soup (inspired by Chef Kurt Gutenbrunner) Creamed Asparagus Soup Gazpacho Green Spring Vegetable Soup Spicy Roasted Cauliflower Soup Tomato Soup

Avgolemono

Bauman Vitality Broth

Classic Chicken Stock

Broccoli Spinach Soup

Butternut Squash Soup

Carrot Apple Soup

Carrot, Orange Ginger Soup

Chestnut Soup (inspired by Chef Kurt Gutenbrunner)

Creamed Asparagus Soup

Gazpacho

Green Spring Vegetable Soup

Spicy Roasted Cauliflower Soup

Tomato Soup

Breakfast Food Apple Puff Pancake Bircher Muesli Mirabelle Jam Raspberry Banana Bread Refrigerated Oatmeal

Apple Puff Pancake

Bircher Muesli

Mirabelle Jam

Raspberry Banana Bread

Refrigerated Oatmeal

Vegetables All Things Greens All Things Kale Asparagus and Bozner Sauce Asparagus Carpaccio Baked Celeriac (by Mark Bittman) Beet Salad with Goat Cheese Beet Tzatziki Brie and Tomato Tart Broccoli and Millet Salad with Toasted Cashews Butternut Squash with Blue Cheese and Pecans Caramelized Red Onions Carrots, Olives and Garlic Delicata Squash with Za’atar and Lemon Tahini Dressing Eggplant Parmigiana F’Au Gratin Fennel, Avocado and Orange Salad New World Seaweed Salad “Nur Karotten”: carrots, deconstructed Okra with Tomatoes and Ginger Pickled Peppers (aka Peperoni Sott’Aceto) Raita Roasted Broccoli with Garlic and Lemon Zest Salad Dressings Steamed Artichokes Tuscan Kale Salad (adapted from True Food Kitchen)

All Things Greens

All Things Kale

Asparagus and Bozner Sauce

Asparagus Carpaccio

Baked Celeriac (by Mark Bittman)

Beet Salad with Goat Cheese

Beet Tzatziki

Brie and Tomato Tart

Broccoli and Millet Salad with Toasted Cashews

Butternut Squash with Blue Cheese and Pecans

Caramelized Red Onions

Carrots, Olives and Garlic

Delicata Squash with Za’atar and Lemon Tahini Dressing

Eggplant Parmigiana

F’Au Gratin

Fennel, Avocado and Orange Salad

New World Seaweed Salad

“Nur Karotten”: carrots, deconstructed

Okra with Tomatoes and Ginger

Pickled Peppers (aka Peperoni Sott’Aceto)

Raita

Roasted Broccoli with Garlic and Lemon Zest

Salad Dressings

Steamed Artichokes

Tuscan Kale Salad (adapted from True Food Kitchen)

Rice Dishes Asparagus Risotto Butternut Squash Risotto Cauliflower Risotto Delicata Squash Risotto Risotto with Beets Simple Basmati Rice Strawberry Risotto Tomato Risotto Vegetable Risotto

Asparagus Risotto

Butternut Squash Risotto

Cauliflower Risotto

Delicata Squash Risotto

Risotto with Beets

Simple Basmati Rice

Strawberry Risotto

Tomato Risotto

Vegetable Risotto

Other Grains, Beans and Legumes Cooking Dried Beans in the Rancho Gordo Manner Baked Polenta Quick Quinoa and Vegetable Bowl à la Café Gratitude Malfatti (Chard Dumplings) Quinoa Salad Red Lentil Kofte with Pomegranate and Cilantro Salad Stuffed Peppers Tabbouleh

Cooking Dried Beans in the Rancho Gordo Manner

Baked Polenta

Quick Quinoa and Vegetable Bowl à la Café Gratitude

Malfatti (Chard Dumplings)

Quinoa Salad

Red Lentil Kofte with Pomegranate and Cilantro Salad

Stuffed Peppers

Tabbouleh

Pasta Sauces Broccoli Pasta Bolognese Pasta Sauce Kathrin’s Quick Sugo Spaghetti alla Puttanesca

Broccoli Pasta

Bolognese Pasta Sauce

Kathrin’s Quick Sugo

Spaghetti alla Puttanesca

Meats Barbecued Greek Pork Patties Chili con Carne Classic Pot Roast Cocoa-Rubbed Pork Tenderloin Goulash and Goulash Soup Irish Stew Jessica’s “Too Tired to Cook” Meatballs Kathrin’s Quick Cuisinart Meatballs Keema (also known as Mince) Lamb Shepherd’s Pie Marinated Chicken, Avocado and Spinach Salad Mediterranean Chickpea Burgers Moroccan Harira Lamb Stew Napa Cabbage Lamb Rolls One-pot Green Chicken Curry Roast Lamb Loin Roasted Chicken with Lemon Mediterranean Poached Chicken Salad Seared Pork Chops with Sautéed Pear Spicy Lamb Burgers Teriyaki Chicken Home Sushi Wienerschnitzel

Barbecued Greek Pork Patties

Chili con Carne

Classic Pot Roast

Cocoa-Rubbed Pork Tenderloin

Goulash and Goulash Soup

Irish Stew

Jessica’s “Too Tired to Cook” Meatballs

Kathrin’s Quick Cuisinart Meatballs

Keema (also known as Mince)

Lamb Shepherd’s Pie

Marinated Chicken, Avocado and Spinach Salad

Mediterranean Chickpea Burgers

Moroccan Harira Lamb Stew

Napa Cabbage Lamb Rolls

One-pot Green Chicken Curry

Roast Lamb Loin

Roasted Chicken with Lemon

Mediterranean Poached Chicken Salad

Seared Pork Chops with Sautéed Pear

Spicy Lamb Burgers

Teriyaki Chicken Home Sushi

Wienerschnitzel

Fish Baked Salmon Mediterranean Style Baked Sardines Fish in Parchment Halibut with Orange and Dill Lemon Sole, the Easy Way Salmon with Ginger and Soy Salmon with Mustard and Dill Seared Ahi Tuna with Spiced Smashed Potatoes Sicilian Style Braised Tuna Steamed Wild Salmon with Fresh Herbs

Baked Salmon Mediterranean Style

Baked Sardines

Fish in Parchment

Halibut with Orange and Dill

Lemon Sole, the Easy Way

Salmon with Ginger and Soy

Salmon with Mustard and Dill

Seared Ahi Tuna with Spiced Smashed Potatoes

Sicilian Style Braised Tuna

Steamed Wild Salmon with Fresh Herbs

Sauces and Condiments Basil Pesto Chimichurri Cranberry Sauce Garlic Butter Gorgonzola Spread Guacamole Hummus Guacamole or Humole! (Cooking chickpeas from scratch.) Mango Salsa Olive Tapenade Omi’s Salsa Verde Pomegranate Molasses Sauteed Pumpkin Seeds Shallot and Mustard Sauce Strawberry Salsa (or Peach, Mango and Papaya Salsa) Teriyaki Marinade

Basil Pesto

Chimichurri

Cranberry Sauce

Garlic Butter

Gorgonzola Spread

Guacamole

Hummus Guacamole or Humole! (Cooking chickpeas from scratch.)

Mango Salsa

Olive Tapenade

Omi’s Salsa Verde

Pomegranate Molasses

Sauteed Pumpkin Seeds

Shallot and Mustard Sauce

Strawberry Salsa (or Peach, Mango and Papaya Salsa)

Teriyaki Marinade

Beverages Elderflower Hugo (Alcoholic) Masala Chai Pumpkin Spice Latte

Elderflower Hugo (Alcoholic)

Masala Chai

Pumpkin Spice Latte

Desserts Basic Pie Crust Camping: Banana Boat Caramelized Pears Chestnut Cake Chia Seed Pudding Chocolate Avocado Chia Pudding Coconut Flour Chocolate Chip Cookies Hot Love Raspberry Dessert Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert) Milk Rice Nutty Chocolate Bark with Cardamom Persimmon Pudding Ricotta Flan or Quarkauflauf Sauteed Apples, Pears or Stone Fruit

Basic Pie Crust

Camping: Banana Boat

Caramelized Pears

Chestnut Cake

Chia Seed Pudding

Chocolate Avocado Chia Pudding

Coconut Flour Chocolate Chip Cookies

Hot Love Raspberry Dessert

Kathrin’s Nut Cake (aka Jessica’s Favorite Dessert)

Milk Rice

Nutty Chocolate Bark with Cardamom

Persimmon Pudding

Ricotta Flan or Quarkauflauf

Sauteed Apples, Pears or Stone Fruit

Quick Snacks Ants on a Log Latkes

Ants on a Log

Latkes

Easy Healthy Lunches Broccoli and Potato Frittata Camping: Eggs and Roasted Potatoes Camping: Eggs in a Bag Chickpea Stirfry French Crêpe Lone Pine Grilled Cheese Sandwich Oven Baguette Pizza Dough Simple Lentil Salad White Bean Summer Salad

Broccoli and Potato Frittata

Camping: Eggs and Roasted Potatoes

Camping: Eggs in a Bag

Chickpea Stirfry

French Crêpe

Lone Pine Grilled Cheese Sandwich

Oven Baguette

Pizza Dough

Simple Lentil Salad

White Bean Summer Salad

Beverages

About Us

Serves 4

This is another recipe that my mother-in-law Anne has added to my repertoire. Having at least one “Puffer” for breakfast while vacationing in Illinois is as expected as Taco Tuesdays are here in California. Over time, Anne and I have slightly adapted this recipe by halving the sugar and adding a few apples and a handful fresh or frozen raspberries to the mix. The final result is delicious, but the heavy nature of it means it might be best to file this under your “sometimes” food category.

Ingredients: 2 large or 3 medium apples 1/2 cup frozen raspberries or a handful of fresh ones 6 eggs 1/2 cup butter 1 1/2 cup flour (white, or up to 1/2 cup whole wheat and the rest white) 3 cups milk 1 teaspoon salt 4 tablespoons sugar 1/2 teaspoon vanilla

Instructions: Heat the oven to 400°F. Peel and slice apples. Spread apples, raspberries and 2 tablespoons of water at the bottom of an oven-proof 8×8 pan or deep cast iron skillet. Bake in the oven until the apples cook, about 5 minutes. In the meantime, beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes. Add the butter to the hot oven dish and as soon as it melts (before it turns brown), pour the batter over the apple and butter mixture. Bake for about 20-30 minutes or until center is set and sides are slightly browned. The pancake will puff dramatically but fall after your take it out of the oven. Serve with a big helping of fresh fruit salad, apple sauce or a little maple syrup.

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Come and Cook with Us

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