This recipe is adapted from Eating Well. I made a couple tweaks. It’s an impressive cake to serve to guest.
1 1/2 c all-purpose flour
¾ c sugar
¼ c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 c warm water
⅓ c grapeseed or canola oil
1 tbsp cider vinegar
1 tsp vanilla extract
½ c (1 stick) unsalted butter, at room temperature
1 c confectioners’ sugar, sifted
¼ tsp mint extract
¼ tsp vanilla extract
¼ tsp salt
1-2 drops green food coloring (optional)
2 tbsp half-and-half or coconut milk
½ c half-and-half or coconut milk
1 ¼ c semisweet chocolate chips
Pinch of salt
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Whisk flour, sugar, cocoa, baking soda and 1/2 tsp salt in a large bowl. Whisk water, oil, vinegar, and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.
To prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners’ sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 tsp salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.
To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.
To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.
This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.
2 cups wheat berries
4 tbsp olive oil, divided
12 oz soy sausage, casings removed
1 garlic clove, finely grated
1/2 c plain Greek yogurt
2 tbsp lemon juice, divided
2 tsp za’atar, plus more for serving
Salt and pepper
1/2 c pomegranate seeds
1/4 c coarsely chopped min
1 bunch scallions, thinly sliced, divided
3 Persian cucumbers, thinly sliced into rounds
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.
6 oz pasta 2 tbsp olive oil plus more for drizzling 6 garlic cloves, minced ¼ tsp chile flakes Salt 1 quart cherry tomatoes, halved 3 tbsp butter 4 oz grated Parmesan cheese 8 oz burrata or fresh mozzarella, torn 3 c torn herbs, such as basil, mint and parsley 6 green onions, thinly sliced Salt and pepper to taste
Cook pasta according to package. Drain and reserve ½ cup of cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.
Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.
Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks
This quick soup screams spring and is oh so tasty!!
6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin
Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).
Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes.
Garnish with scallions and your favorite hot sauce.