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For the Crust :
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
8 tablespoons cold butter, cubed
1 egg, beaten
For the Filling :
1 large banana
1, 8oz pkg cream cheese, softened
2 teaspoons vanilla
1/4 cup peanut butter
1 heapin cup powdered sugar
Ingredients:
½ lb of Peeled and de-Veined Shrimp
1 15 oz can of Large Cannellini Beans, rinsed and drained
1 Stalk of Celery, chopped
1 Small Clove of Garlic, minced
1 Tbsp of either Fresh lemon juice or white wine vinegar
A little Fresh Chopped Parsley
Salt and pepper to taste
1 Tbsp of Extra virgin olive oil plus a little more
Ingredients
One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt
For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)
1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.
For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut
Ingredients
4 large Portobello mushrooms, about 4″ (10cm) across
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot (optional)
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1 tablespoon fresh chopped parsley
1 tablespoons fresh chopped chives
1 recipe of oven roasted tomatoes
Ingredients
For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules (I used instant coffee)
ganache, for filling the cupcakes ***
Ingredients:
1 pound beets, trimmed, scrubbed
1/4 cup olive oil, divided
Salt and freshly ground black pepper to taste
1 onion, diced
1/2 fennel bulb, finely chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 cup finely chopped fresh parsley
Zest and juice of 1 lemon
1 bunch watercress, stems removed
Handful of walnuts, toasted, coarsely chopped
