1 15oz can Pumpkin Pie Mix
stick butter, unsalted, at room temperature
2 Tbsp of e.g., almonds, chopped or slivered
Makes 8 small soufflés.
Preheat oven to 375˚F. Butter 8 individual ramekins and set on baking tray. Separate eggs, with yolks in a large bowl and whites in a glass bowl. Chop butter into small pieces. Lightly beat yolks and combine with pie mix and butter. Set aside. Whisk egg whites until stiff peaks are formed. Gently but thoroughly fold meringue into pumpkin mix. Spoon mixture into ramekins, sprinkle with almonds and bake for 35-40 minutes.
7 plums, pitted and cut into 1/2″ pieces
small handful of candied ginger
1 stick butter at room temperature
1/2 cup coconut sugar
2 eggs, beaten
3/4 cup buckwheat flour
3/4 cup almond flour
1/2 tsp baking soda
pinch sea salt
Preheat oven to 350˚F. Butter 9×9″ pan. Beat butter and sugar together and once a soft mixture is achieved, slowly add eggs. In separate bowl, combine flours, salt and baking soda, mixing well. Fold dry mixture into wet, then adding plums and ginger. Bake 45-55 minutes or until toothpick comes out dry.
Half papaya, seeds cleaned out
1/2 c blueberries
juice of 1/2 lime
Squeeze lime juice over papaya, fill with blueberries and enjoy as snack or for breakfast!
1 medium zucchini
1 medium squash
4 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp tarragon or mint
1/2 tsp sea salt
Mix all ingredients together, let sit for about 20 minutes, allowing flavors to blend, and enjoy!
1 15oz can cooked chickpeas, drained and rinsed
1 garlic clove, finely chopped
1 tbsp ghee (clarified butter) or olive oil
1/4 tsp sea salt
1 cup water
1 lemon, juice of
hard-boiled egg, chopped (optional)
Heat butter or oil in a heavy bottomed sauce pan on medium and add garlic. Sauté for 1/2 min to soften and add chickpeas and salt. Cook for 5-7 minutes. Using an immersion blender, blend to desired consistency, adding lemon juice. Adjust seasoning. Garnish as per above or with chopped herbs such as dill, cilantro or parsley. Or ramp pesto!