from Bon Appetite Magazine July 2011

Makes about 16. Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

1 Cup all-purpose flour

1/2 Cup powdered sugar plus more for pressing cookies

1/2 Cup (1 stick) chilled unsalted butter, cut into 1/2″ cubes

2 Tablespoons sliced fresh basil leaves

1 teaspoon finely grated lemon zest

1 Tablespoon fresh lemon juice

1/2 teaspoon finely grated lime zest

1/4 teaspoon kosher salt

sanding sugar (optional)

Preheat oven to 375 degrees. Place flour, powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfulls of dough; roll between your palms to for balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring cup with powcered suagr and press cookies into 2″ rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

I criss-crossed mine with a fork instead of flattening the cookies.  So tasty – Kayla even likes them!

Calories 90, Fat 6 G, Carbs 9 G

Maybe we will try these for breakfast tomorrow.

Jessica Seinfeld (along with a nutritionist) has come up with some recipes to add nutrients to the food we already  eat.

Prep : 10 minutes

Total : 13-15 minutes

Serves : four little children

3/4 cup water

1/2 cup ricotta cheese (maybe using cottage cheese)

1/4 cup beet puree

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1 cup pancake mix

1/4 cup grated apple

nonstick cooking spray

1 tablespoon canola or vegetable oil (I will probably use butter)

pure maple syrup or fruit, for surving

1) In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend.  Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined.  Do not over mix – the batter will be a little lumpy.

2) Coat a griddle or large skillet with cooking spray and set it over medium-high heat.  When hot, add the oil.  Spoon the batter onto the griddle or skillet, using about 1/4 cup batter fore each pancake.  Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes.  Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes.  Serve warm, with syrup or fruit.

CSA (community supported agriculture) veggie box from Riverview Farms had garlic scapes in it this week  – – I had no idea what they were!!  I am glad to know now!

We tried this very yummy recipe that they gave us on their website (grassfedcow.com).  I am so glad that they are offering menu ideas on their website this year!  What an adventure it has been to have these fresh vegetables and explore new tastes and recipes.

3 tablespoons olive oil
1/2 cup finely chopped garlic scapes
8 eggs
1 cup (1/2 lb.) finely chopped arugula
1/2 cup grated Parmesan cheese
salt and pepper to taste

Preheat oven to 350°.

In a 10-inch ovenproof skillet, heat olive oil until hot and then sauté garlic scapes until tender, about 5 minutes.

While garlic scapes are cooking, in a large bowl, stir together eggs, greens and Parmesan. Season with salt and pepper.

When scapes are tender, pour egg mixture into skillet and put skillet into oven. Bake uncovered for 10 minutes or until the top is set. Cut into wedges and serve hot, warm or cold.

We used less scapes only because we didn’t have enough to make 1/2 C.  The frittata turned out great!

My sister found this recipe while browsing a Taste of Home magazine.  It was instantly a hit! We have used pita chips, pretzel chips, corn chips, and crackers with this… they all taste great with it, so choose your favorite!  These measurements can also be adjusted down or up and the dip turns out yummy either way.

Ingredients

• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pound sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped (I take the seeds out, otherwise the dip is too runny)
• 3 green onions, chopped
• Crumbled cooked bacon or thinly sliced green onions, optional for garnish
• Assorted crackers or chips

Directions

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 123 calories, 12 g fat (3 g saturated fat), 15 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

BLT Dip published in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p33

I made a pretty lettuce bowl to give the dish more color.  Cut the spine out of the bottom of your lettuce leaf so that the leaf can bend to the shape of the bowl.

Layer the leaves of lettuce around your bowl.

Add the dip carefully so that you don’t disturb the leaves.  Then garnish with set aside ingredients. ~~Beautiful!

I found a great recipe on cooks.com.

1 C white sugar
2 T flour
1/3 C cocoa
2 T butter
1 C milk
I added a drizzle of vanilla

Stir in a saucepan until everything is hot and creamy.  Bring to a low boil.  Stir constantly.  Boil until desired thickness.  Sauce will continue to thicken when it cools.

Delish!!

This made LOTS of sauce.  I am putting some  away in the fridge for another night!