Kuku Sabzi, by Diane

 

We made this dish to celebrate the spring equinox, as this is a typical dish served on this day in Iran. It was a delicious and healthy mix of eggs and lots of chopped green herbs, topped with walnuts and cranberries. This recipe was super easy to make and really tasty! Traditionally it's made on the stove but this recipe made it easier in the oven. Definitely a great healthy meal to be repeated!

ps- this can be served with yogurt, feta, or soft bread like naan, but we had it plain and it was great on it's own too!

Ingredients:

5 tbsp EVOO

2 cups parsley leaves

2 cups cilantro leaves and stems

1 cup fresh dill

6 scallions, green and white

1.5 tsp baking powder

1 tsp salt

3/4 tsp green cardamom, ground

3/4 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp black pepper, ground

6 large eggs

1/2 cup chopped walnuts, toasted

1/3 cup dried cranberries

Directions:

1. Heat oven to 375 F, and use a rack that is in the upper middle position. Prepare an 8x8 inch or 9 inch round baking dish by lining the bottom with parchment paper, then adding 2 tbsp of EVOO until the sides and bottom, as well as both sides of the parchment, are covered in oil. The oil should pool at the bottom and generously coat the sides.  

2. Finely grind the green herbs and scallion with remaining 3 tbsp of EVOO in a food processor.

3. In a large bowl, whisk baking powder through pepper, then whisk in 2 eggs until fully mixed. Add in remaining eggs until just combined, then fold in herbs and 1/2 of each of the walnuts and cranberries (reserve some for topping). 

4. Pour the mixture into the pan and smooth the top, then top with remaining walnuts and cranberries.

5. Bake for 20-25 minutes until the center of the egg is firm, then remove from oven and let sit in the pan for an additional 10 minutes. 

6. To serve, run a knife along the sides to loosen, then invert on a large plate (bottom will be facing up), then place the serving platter on the bottom (facing up) and flip again so it is right side up on the serving platter. 

Creamed Spinach, by Cheryl

Every year for my wedding anniversary I make my pistachio crusted rack of lamb. And each year I switch up the sides to try to add some pizazz. This year I made this delicious creamed spinach! It was super easy to make, was mighty tasty, and paired with the lamb well. Yum!

Ingredients:

4 tbsp unsalted butter

1 medium yellow onion, minced

3 cloves garlic, minced

4 tsp kosher salt, divided

1 tsp coarse black pepper

1/2 tsp nutmeg

1/4 cup flour

3.5 cups half and half

2.25 pounds fresh spinach or 1 pound frozen

1 cup mozzarella cheese

4 ounces cream cheese

1/2 cup Parmesan cheese, grated

Directions:

1) Bring a large pot of water to a boil with 2 tsp of salt. Add the spinach and cook until wilted, about one minute. Drain the spinach in a colander.

2) Rinse with cold water until cool and squeeze out any excess water. Chop the spinach into pieces that are less than an inch.

3) In a large skillet melt butter with garlic and onions. Cook on medium until translucent, about 8 minutes. 

4) Add in the remaining salt, pepper, and nutmeg.

5) Add in the flour and mix with a wooden spoon over low heat and cook for about 2 minutes.

6) Add in the half and half and cook until boiling. 

7) Add in the mozzarella and cream cheese. Cook for 6-8 minutes until it has thickened.

8) Add in the spinach and Parmesan cheese and stir to combine. 

Tomato Egg, by Diane

 

This recipe comes from my new favorite instagram chef, Kristina Cho. She describes it as Chinese comfort food that every house makes differently, and this is her family recipe. I really was intrigued, and decided to make it for dinner one night. It was really unique and very comforting, and easy to make! My only complaint was that the ginger flavor was far too strong, and I used much less than the recipe called for. I also had some colorful cherry tomatoes on hand so used those, but definitely did not use the same amount of tomatoes as her, so next time would try it with the roma tomatoes instead as hers came out much more tomato looking. 

Ingredients:

2 tbsp olive oil

1 inch knob ginger, cut into matchsticks

4 cups roma tomatoes (about 5), rough chopped

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp red chili flakes

1 tsp sesame oil

1.5 tbsp oyster sauce

1/2 cup water

2 tbsp cornstarch 

2 eggs, whisked

1/3 cup green onions

Directions:

1. Heat oil in skillet over medium high heat, add ginger and cook 1-2 min until fragrant. 

2. Add tomatoes through oyster sauce, cook 5-8 min until jammy. 

3. Whisk cornstarch and water into a slurry in a small bowl, stir into the tomato mixture until thickened 2-3 min and reduce heat to simmer.

4. Drizzle the eggs over the mixture and don't stir until just set about 2 min. 

5. Gently stir in most of the green onions, leaving some for garnish. Don't stir too much!

6. Serve with steamed rice and top with remaining green onions.

Christmas Old Fashioned, by Diane

 

I forgot to take a photo but here's a much prettier one from the recipe!

I've had this recipe from @halfbakedharvest saved for a while, and wasn't drinking alcohol around the holidays. But recently I took a weekend trip to a quiet little farm and we wanted some drinks to go with dinner, and I knew just the recipe! This cocktail was so delicious I wound up drinking 3, and if you know me you know that doesn't often happen! And, the maple cardamom syrup was great leftover the next day for sausage. Yum.

Ingredients:

For Syrup:

1/2 cup maple syrup

1 cinnamon stick

10 green cardamom pods, lightly crushed

1/4 cup water

For Drink:

2 oz bourbon

1 oz orange juice

1 oz lemon juice

1-2 dashes bitters

1-3 tbsp syrup mix

ginger beer

orange zest or sugared cranberries for garnish

ice

Directions:

1. Make the syrup by combining the ingredients in a pot bringing to a boil for 2-3 min then remove from heat and let cool. This makes enough for 6 drinks.

2. Combine drink ingredients with ice and garnish (you can do a cinnamon sugar rim if desired).