Recipe Cards

2 cups cooked barley 2 cups cooked cannellini beans 1/4 cup diced red onion 1/2 lemon, juiced and zested 2 tablespoons red wine vinegar 1 teaspoon salt 1/2 teaspoon cracked black pepper 1/2 teaspoon crushed red pepper flakes, optional 2 tablespoons olive oil 1 cup cherry … [Read more...] about Bean and Barley Arugula Salad

For the spongecake crust: 1/2 cup cake flour 1 teaspoon baking soda 1/8 teaspoon salt 3 eggs, separated 7 tablespoons sugar 1 teaspoon vanilla 1 lemon, juiced and zested 1 tablespoon butter, melted For the cheesecake: 4 8-ounce packages cream cheese, softened 1 2/3 … [Read more...] about Strawberry Cheesecake Bars with Lemon Crust

1 cup quinoa 1 pound fresh asparagus spears, ends trimmed 2 tablespoons olive oil 1 whole lemon, juiced and zested kosher salt cracked black pepper 3 shallots, peeled and halved 2 tablespoons butter 1 tablespoon sherry For the lemon vinaigrette: 2 tablespoons fresh … [Read more...] about Roasted Asparagus and Spinach Quinoa Salad

1 tablespoon extra virgin olive oil 1 shallot, minced 1 thin slice ham, finely diced 6 hard-boiled eggs 2 tablespoons mayonnaise 1 tablespoon Dijon 1 tablespoon minced fresh tarragon plus small leaves for garnish 1 tablespoon capers 1 tablespoon brine from the capers 1/8 … [Read more...] about Tarragon Deviled Eggs with Capers and Crispy Ham

12 ounces Brussels sprouts 2 ounces thick-sliced bacon or pancetta 2 cloves garlic, minced 2 shallots, minced 1 1/2 tablespoons apple cider vinegar 1 tablespoon butter 3 large eggs kosher salt cracked black pepper Thinly slice Brussels sprouts. Set aside. In a medium to … [Read more...] about Brussels Sprouts Hash with Eggs