Sourdough waffles

2 cup (454g) sourdough starter, unfed/discard
4 cups (908g) buttermilk
4 cups (480g) all purpose flour (or a mix of whole wheat and all-purpose)
4 tablespoons (56g) granulated sugar


4 large eggs
1/2 cup (100g) avocado oil or 7 tablespoons (114g) butter, melted
2 teaspoons baking soda
1.5 teaspoon table salt

In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.

Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine.

Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.

To cook the sourdough waffles: Pour the batter onto a preheated, greased waffle iron, and cook for about 2-2.5 mins (until steam diminishes). Repeat with the remaining batter.

Spinach, potato, bacon, and caramelized onion frittata

butter or oil
1 large (or 2 small) onion, thinly sliced
2 large russet potatoes, peeled and cut into bite-size pieces
6 strips of bacon, cooked until crispy and chopped into bite-size pieces
5 oz spinach or other greens
12 eggs
1 cup shredded gruyere
1 tsp herbes de Provence
1 tsp salt
1/2 tsp black pepper


1. Preheat oven to 400°F. Place potatoes on a parchment-lined baking sheet and roast the potatoes in oil until light golden brown.

2. Lower the oven to 375°F. Heat additional oil in a large pan and carmelize the onions. Add the spinach and saute. Turn off heat, add the potatoes and becon.

3. In a separate bowl, beat the eggs and add the gruyere, herbes de Provence, salt, and pepper.

4. Spray a 9x13 pan with cooking spray and add onion/potato/greens mixture. Pour on eggs and cook for 20-30 mins until light golden brown.

Chocolate chip oatmeal peanut butter cookies

½ cup packed light brown sugar
½ cup (125g) creamy peanut butter
6 tablespoons (85g) unsalted butter, melted
1 large egg
1 tsp vanilla extract
½ teaspoon fine sea salt
1 tablespoon cornstarch
½ tsp baking soda
2 cups oats
½ cup semisweet chocolate chips
½ cup candy-coated chocolate candies (or chopped candy bars, mini peanut butter cups, or additional chocolate chips)

Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.

In a large bowl, combine the brown sugar, peanut butter, and melted butter and whisk until well combined, about 30 seconds.

Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.

Whisk in the cornstarch and baking soda. Fold in the oats, chocolate chips, and chocolate candies with a spatula and stir until well mixed. The dough will seem a little dry and crumbly, but don’t worry.

Use a 1½ tablespoon cookie scoop or a heaping tablespoon to portion the dough into 24 cookies, 12 on each prepared baking sheet. Press the dough tightly in the scoop or use your hands to press each ball together tightly.

Bake the cookies until set and light golden, 14 minutes, switching racks halfway through baking.

Let the cookies cool on the baking sheets. (They will firm up as they cool.) Store in an airtight container at room temperature for up to 4 days.

Quick pickled onions

 

red onion, thinly sliced

1/4 cup white vinegar

1/4 cup water

1/2 tsp salt

1/2 tsp sugar

crushed red pepper, to taste

Place all ingredients in a mason jar and shake to combine. Onions will be ready to enjoy within 10 minutes. Store in the fridge for up to several weeks.

Greek salad

 

mixed greens

bell peppers, sliced (can use green or red or a mix)

sun-dried tomatoes

pickled onions

pepperocinins

greek olives

feta cheese (or preferred cheese like parmesan or mozzarella) 

salad dressing of choice

Mix ingredients and serve.

Apple walnut salad

mixed greens
sliced apples

walnuts or pecans (plain or candied)

dried cranberries

parmesan cheese, shredded

balsalmic dressing

Mix all ingredients and serve dressing on the side.

Italian chopped salad

1 large head Romaine lettuce
1 head radicchio (soaked in ice water for 30-60 mins to reduce bitterness)
1/4 red onion, sliced (or pickled red onion)
sun-dried tomatoes, packed in oil
artichoke hearts, drained and chopped
chickpeas
provolone cheese, cubed
salami, chopped into ribbons
pepperoncini
1/2 cup Italian parsley leaves, roughly chopped
1 teaspoon dried oregano to garnish


Discard the outer leaves of the lettuce and radicchio if needed. Cut in half and remove the core of each. Roughly chop into bite-sized strips. Add greens to a large salad bowl.

Cut the tomatoes (if large) and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.

Pile all of the ingredients onto the salad greens: red onion, chickpeas, tomatoes, artichokes, cheese, salami, and pepperoncini peppers. 

Toss in the fresh parsley and sprinkle on the dried oregano. Add dressing as desired.