neugeberry cookbook 2016 compiled draft3 · neugeberry cookbook 2016 recipes enjoyed and collected...

Neugeb erry COOKBOOK

2016

Recipes enjoyed and collected byNeugebauer Family and Friends

Cover artwork features Jonah and his creative monkey sandwich.

Wishes forPeace and Joy

&

Matt Schon Amy Caroline Adam Riddhi Radha Aaron Zachary Bonnie Roger Jonah Alison Blake

“If you really want to make a friend, go to

someone’s house and eat with him...the people who give you their food give

you their heart.”

–Cesar Chavez

- 24 -

Double Layer Apple Crisp Zachary: After we went apple picking, we had a ton of apples. My dad and I made this apple crisp for my mom and sister after a trip to the beach. It was delicious! 😀😁 Adapted from a recipe on AllRecipes.com.

1 cup brown sugar 1 cup flour

1 cup old-fashioned oats ½ cup melted butter

3 cups apples ½ cup white sugar

2 teaspoons cinnamon Heat oven to 350 degrees F. In a large bowl, combine the brown sugar, flour and oats. Mix in the melted butter and set aside. In another bowl, combine the apples, sugar and cinnamon. In a 9- by 13-inch pan, spread half of the oats, sugar and butter mixture. Pour the apple mixture on top and spread to the edges. Top with remaining crisp mixture. Bake for 40 to 45 minutes. Serve hot or room temperature. Servings: Serves 8

- 1 -

Almond Butter, Almond and Flax Granola Alison likes to make this granola—and she likes to eat it, too.

2½ cups rolled outs ½ teaspoon cinnamon

¼ teaspoon salt 3 tablespoons plus 1 teaspoon vegetable oil

¼ cup honey ¼ cup almond butter

¼ cup light brown sugar ¾ cup sliced almonds 2 tablespoons flax seed

Preheat oven to 325 degrees F and line a baking sheet with parchment. In a bowl, toss together the oats, cinnamon and salt. In a separate bowl, whisk together the oil, honey, almond butter and brown sugar. Pour wet ingredients over the oat mixture and combine. Scoop mixture onto prepared pan. Spread into an even layer, though leave a few clumps for texture. Bake for 10 minutes, then remove from oven and use spatula to lift and flip the granola. Return to the oven and bake for 5 more minutes. Remove the pan from the oven, lift and flip the granola one more time, then sprinkle with almonds. Return to the oven and continue baking for 10 to 12 minutes. Remove from the oven, cool completely on baking sheet. Sprinkle with flax.

- 2 -

Blueberry Cornmeal Pancakes An unexpected bonus to Roger’s cataract surgeries was discovery of the nearby Daily Café. Every time these pancakes were on the menu, we ordered them. Here is our adaptation of a recipe from ClosetCooking.com, which comes close to the yummy taste.

¾ cup all-purpose flour ½ cup cornmeal

2 teaspoons baking powder 2 tablespoons sugar

¼ teaspoon salt 1 cup buttermilk

2 eggs 2 tablespoons unsalted butter, melted

1 cup blueberries orange zest

Mix flour, cornmeal, baking powder, sugar and salt in a large bowl. Mix buttermilk, eggs and butter in another bowl. Mix the wet and dry ingredients, making sure not to overmix. Mix in the blueberries. Heat a pan and melt a touch of butter in it. Pour ¼ cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Servings: Serves 2

- 23 -

Spinach and Potato Curry Radha and Aaron contributed these two curry recipes. We celebrated their marriage August 16, 2016 in Rockport, Massachusetts with festivities and ceremony by the sea.

1 bunch spinach 2 large potato (peeled and cut into equal sized shapes)

2 cloves garlic 4 teaspoon crushed dried red chilies

2 tablespoons soy sauce 2 green chilies chopped lite olive oil for stir fry

salt to taste Chop the spinach into large pieces and set aside. Heat a pan with some cooking oil. Add the potatoes, seasoned with a little bit of salt. Stir fry until potatoes are golden brown on all sides. Then add the chopped spinach and rest of the ingredients. Stir fry for 2 to 3 minutes and remove from stove.

Jonah’s Rhubarb Sauce with Berries in It My Daddy picked the rhubarb then Gramby washed it. Then we cut it up. We had 10 cups of rhubarb. We cooked it for 15 or 20 minutes. We put in a lot of water, about a quart. Then we tasted it. And then we put sugar in it. We added about 2 cups of sugar. And then we tasted it and we added more sugar. And then we tasted it again. We decided it was done.

- 22 -

Sri Lankan Green Curry Prawns Radha and Aaron contributed these two curry recipes. We celebrated their marriage August 16, 2016 in Rockport, Massachusetts with festivities and ceremony by the sea.

500 grams prawns, cleaned without shell 2 pods garlic (roughly 15 cloves) chopped fine

2 inch piece ginger cleaned and pierced (with fork) 1 large red onion, chopped fine

bunch of curry leaves 5 green chilies, halved

2 medium tomatoes, chopped 3 tablespoons coriander paste

1 can lite carnation milk (approximately 400 grams) ½ cup water

4 tablespoons lite olive oil salt to taste

Heat oil in a pan. Add ginger, garlic and fry for two minutes. Then add onions and curry leaves. Fry until onions are golden colour. Add tomatoes and green chilies and stir for five minutes. Add ½ cup water, salt to taste and bring it to boil. Once the curry is boiling nicely, add the prawns and cook for 5-7 minutes. Add carnation milk and bring it to boil. Add coriander paste and allow to simmer for a few minutes (until the gravy is thick). Serve with rice.

- 3 -

Crabapple Jelly Carol Hillman has made us part of the life of her farm in New Salem, Massachusetts, so Roger and I stopped for a visit on our Kids’ Camp Road Trip this August. Grandchildren Zachary, Schon, Jonah, and Caroline enjoyed picking crabapples, running, riding in the golf cart, sleeping in outdoors near the garden, and tasting delicious things. So I asked Carol to share her recipe for Crabapple Jelly: “Of course I would share any recipe with you! The crabapple jelly is straight from the The Settlement Cookbook, and there is nothing creative or different about it!”

Equal parts of crabapple juice and sugar Put juice on to boil. Let boil for a few minutes, add the sugar, boil a few minutes longer, until a drop jells on a cold plate. Skim and put into hot jars, cover with a hot lid, and steam for fifteen minutes. I am selling both quarts and half gallons of crabapple juice, so that people can make their own jelly, or just drink it plain, and it is REALLY DELICIOUS.

- 4 -

Ginger Carrot Soup Penny Billheimer engages with people in a very special way. As Advertising Account Manager for Exchange magazine she developed a relationship with The Honest Company out of California. This recipe comes from their nutrition blog and was created by Kelly LeVeque who is a holistic nutritionist and wellness coach. It is fabulous!!

1 tablespoon coconut oil 2 minced garlic cloves

2 teaspoons minced ginger 2 cups vegetable stock

2 cups of water 1 pound bag of baby carrots 1-2 tablespoons curry powder

¼ cup coconut milk Melt the coconut oil in a soup pot over medium heat. Add garlic and ginger to coconut oil and cook 2-3 minutes, stirring occasionally. Add carrots and 1 tablespoon curry, stir on medium heat for 1 minute. Add stock and water to the pot, bring to a rolling boil and cover with lid. Cook for 20 minutes or until carrots are fork tender. Pour carrot and broth mixture into a blender and puree. Top with curry powder and a coconut milk drizzle. Enjoy!!

- 21 -

Squash Spread with Ricotta and Mint continued frequently, until onions are softened and beginning to brown (about 10 to 15 minutes). Add vinegar and syrup and reduce heat to medium. Cook, stirring until onions are jammy and broken down (another 10 to 15 minutes). Pile onions on top of roasted squash, still on their baking sheet. Use a fork to gently half-mash the mixture; it tastes best when the mixture is not uniformly combined. Taste and adjust seasonings if needed. Spread cheese on toasts, heap with the squash-onion mixture, sprinkle with coarse salt and garnish with mint. Time: About 45 minutes Servings: Serves 4 as a main, 8 as an appetizer

Missed Opportunity Cocktail We had a lovely dinner with Jean and Willy Dugan at The Franklin in Gloucester, Massachusetts, anticipating Aaron and Radha’s wedding and sharing stories. Our time together began with cocktails and I chose “Missed Opportunity” because I didn’t want to!

1½ ounces Hendrick’s Gin ½ - ¾ ounce St. Germain fresh sage leaves, bruised

lemon Shake and serve straight up in a chilled cocktail glass, garnished with lemon peel.

- 20 -

Squash Spread with Ricotta and Mint Riddhi and Adam: One cold rainy Seattle night, our friend Lily Alexander made us a fabulous meal. One of our favorite dishes was a squash spread, apparently inspired by a recipe from Smitten Kitchen. Spread this on some crusty bread, add some ricotta cheese and mint leaves and you've got a delicious meal going.

2½ to 3-pounds kabocha or other yellow-fleshed squash (such as delicata, acorn or butternut, which we used)

6 tablespoons olive oil ½ teaspoon dried chili flakes, more or less to taste

2 to 3 teaspoons of coarse sea or kosher salt 1 yellow onion, peeled and thinly sliced

1/3 cup apple cider vinegar ¼ cup maple syrup

4 thick slices of country bread

½ cup (4 ounces) ricotta, goat cheese, feta or mascarpone 4 tablespoons chopped mint leaves

Pinch of salt Heat oven to 450 degrees F. Line large baking sheet with parchment paper. No need to peel your squash, just halved, seed and cut your squash into ¼-inch thick slices. Toss with 3 tablespoons olive oil, 1-2 teaspoons of salt and the chili flakes until evenly coated. Transfer mixture to prepared sheet and roast until tender and slightly colored, anywhere from 15 to 30 minutes (depending on the density of the squash you use), flipping once about 2/3 of the way through. Once tender, you can cut the flesh from the skin and discard it. Leave roasted squash on the tray. Meanwhile, heat 3 tablespoons olive oil in large skillet over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring

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Japanese Curry Ming Chou, Educational Materials Specialist at Dimensions, often cooks for us when we come to Nebraska and was happy to share this recipe: This is a VERY simple and tasty dish to make when you need a bunch of leftovers or if you are having a dinner party. My mom would make this for her and me when I was younger and we would have leftovers for days which actually taste even better as a couple days go by. My whole family can cook amazing foods that range from Chinese, Taiwanese, Korean and Japanese. I learned a bit from my grandma but taught myself quite a few dishes. I don’t measure anything when I cook so I found this recipe online (www.tablefortwoblog.com/japanese-curry) and added in a few things I add to my curry dish. This can be made with or without meat and the curry cubes and sauces are best found at your local Asian Market. 1 pound cubed chuck roast, seasoned with salt and pepper and soy (can use

chicken thighs as well) 1 large onion, diced into large cubes

2 large potatoes (I like to use sweet potatoes), quartered into 1-inch quarters 5 large carrots, sliced into thick rounds

3 celery stalks, cut into 2-inch long pieces 2½- 3 cups beef stock (I use homemade stock)

2 curry cubes Hoisin Sauce (Squirt a few squirts then taste) Oyster Sauce (Squirt a few squirts then taste)

In a large heavy-bottom pan, such as a dutch oven, heat up 1 tablespoon of olive oil over medium-high heat then brown chuck roast cubes but do not cook all the way through. Remove from heat and put on a plate and set aside. In the same skillet, add the onion and sauté until softened. Add the potatoes, carrots, and celery.

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- 6 -

Japanese Curry continued Cook for 5-7 minutes then add the beef stock (start with 2½ cups) until it covers the ingredients. Bring to a boil then add the curry cubes. They dissolve themselves so don't worry about them. Just throw them in. Add the chuck roast back into the pot. Once mixture comes to a boil, stir, then cover and let simmer for 30-40 minutes until mixture is nice and thick. Add soy, hoisin and oyster sauce to taste. If you see the mixture is too thick, add more liquid/beef stock to thin it out but we kind of like it thicker so it's all preference. Season with salt and pepper, to taste. Serve generously over a bed of white rice.

Blueberry Lime Jam Yasmina Vinci and Bob Manning came to the beach to celebrate Bob’s birthday (by the way he really loves chocolate cake!) and Yasmina and I made blueberry jam. That might be something we never imagined we’d be doing together. This recipe is from Melissa K Norris. Delicious and fun!

4 cups pureed blueberries 1¼ cups sugar zest of 2 limes

¼ cup lime juice Combine all ingredients in a large stock pot. Bring to a boil over medium heat, stirring frequently. Simmer for 20-25 minutes until jam has set. Pour into clean jars and either freeze or water batch can for 10 minutes. Servings: Makes 3 – 6 ounce jars of jam.

- 19 -

Smoked Salmon and Goat Cheese Quiche Extremely special neighbor LoraLee Salisbury invited us to have dinner with her the last night we spent in our home of 35 years. We sat on her deck amid all the beautiful flowers and enjoyed champagne, this delicious quiche and each other.

½ recipe basic pie crust dough 1½ cups grated Parmesan cheese

5 ounces smoked salmon 3 green onions, chopped

8 eggs 8 ounces cream cheese, softened

2 ounces goat cheese 1½ cups evaporated milk

½ teaspoon freshly ground pepper 2 tablespoons chopped fresh basil

Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees F for 5 minutes or until partially baked. Sprinkle with half the Parmesan cheese. Layer with the salmon and green onions. Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth. Add the evaporated milk and pepper, beating well. Pour over the layers. Sprinkle with the remaining Parmesan cheese and the basil. Bake at 350 degrees F for 1 hour or until a knife inserted in the center comes out clean. Cool for 15 minutes before serving. Servings: Serves 8-10

- 18 -

Linguine with Prawns, Capers and Lemon continued

¼ cup fresh basil ½ cup Kalamata olives, pitted

¼ cup chopped capers 2 teaspoon lemon zest 2 tomatoes, chopped

Salt and freshly ground pepper Fresh crumbled goat cheese

Grated Parmigiano Reggiano cheese (optional) Toast the shrimp shells in 1 teaspoon of the olive oil over medium-high heat in a large pot until they brown lightly. Fill the pot with water and bring to a boil. When the water comes to a boil, use a slotted spoon to remove the shells, than discard. Add 1 tablespoon of kosher salt to the pot, reduce to a gentle simmer and keep covered until ready to cook the pasta. (Adriana skipped this step and added a bottle of clam juice to the water.) Cook the pasta in the boiling water with tablespoon of salt until al dente. Drain in a colander and set aside for 3 to 4 minutes shaking from time to time to keep it from sticking. Place the empty pot back on the stove. Pour in the remaining olive oil. Over medium-high (not hot) heat, cook the prawns and garlic for 3 to 4 minutes, or until the prawns are opaque. Deglaze the pan with the vermouth. Toss in the basil, olives, capers, lemon zest and tomatoes and stir to heat through. Season with salt and pepper. Add the pasta to the pot with the prawn sauce and heat gently. Serve garnished with the crumbled goat cheese or Parmigiano, if desired. (I only used the goat cheese). Time: 30 minutes to prepare Servings: Serves 4

- 7 -

Blake's Pulled Pork Burritos This all about creamy, fatty ingredients offset with tangy tomatillo salsa.

Get yerself the following ingredients: 1) Smoke some pork butt. If you can't, go buy some. You want minimal-to-

no added BBQ sauce if you buy it somewhere. If it's not already, shred and/or chop it.

2) Ripe avocados. Halve it, then make slices and scoop them out. 3) Shredded Monterey Jack cheese. Death to substitutes.

4) Brown rice. Please add generous salt and some olive oil in the boil. 5) Green tomatillo salsa, never traditional red/tomato salsa. You need this

to be a tangy sauce. 6) 10 inch burritos, flour or wheat.

So that's your gear. I put it together this way: rice, pork, cheese, avocado, 2-3 spoons of green salsa. Wrap it up. Make another. I usually make 20+ and wrap individually and put in freezer for later use. Now get that fresh, or thawed, burrito in the microwave. Heat that baby up till it's hot. Bite it. The avocado and cheese and pork meld into gooey God-fat and the tang from the salsa balances it out. Rice just fills space. Call with questions.

- 8 -

Lemon Ricotta Blueberry Pancakes Our vagabonding took us to Belltown in Seattle for the 4th of July. We had a great view of the Space Needle and the fireworks at Gas Works Park from the roof of our temporary home. One morning we met Adam for brunch at Tilikum Place Café and the pancakes were fantastic, so this is our effort to recreate them to share.

1¼ cups all-purpose flour 3 tablespoons granulated sugar

2 teaspoons baking powder ½ teaspoon baking soda

¼ teaspoon salt 1 cup ricotta cheese

1 large egg 2 large egg whites

½ cup fresh lemon juice 2 teaspoons grated lemon zest

1 tablespoon canola oil blueberries

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. Batter will be thick. Heat a griddle over medium heat. Spray with cooking spray. Drop 1/3 cup batter onto the hot griddle. Sprinkle with blueberries. Cook until browned and beginning to set, about 2 minutes. Flip and cook on other side. Serve warm with butter and syrup and more blueberries.

- 17 -

Goat Cheese Stuffed Eggs From Paula Deen as shared by Georgie Chaffin

6 large eggs, hard-boiled and peeled 3 tablespoons goat cheese 3 tablespoons mayonnaise

2 tablespoons chutney 2 tablespoons fined chopped pecans 2 tablespoons finely chopped celery

salt and pepper chopped parsley leaves

Halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in goat cheese, mayonnaise, chutney, pecans and celery. Add salt and pepper to taste. Fill eggs whites with yolk mixture. Garnish with parsley, and goat cheese and pecans, as desired.

Linguine with Prawns, Capers and Lemon Adriana Marshall loves being in this cookbook, so we get treated to many special dinners with her and husband Ron. On this particular night we created some very goofy memories of laughing and being a bit loud. We had a great time and the food was delicious.

¼ cup plus 1 teaspoon extra-virgin olive oil ½-¾ pound prawns, peeled and deveined, save the shells

1 tablespoon kosher salt 3 cloves garlic, peeled and minced

½-¾ linguine ¼ cup vermouth (dry)

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Red Coleslaw with Grapes We didn’t know it then, but when Quilt Group gathered at our home in Redmond last Christmas, as has been our tradition for many years, it was for the last time. Roger and I put our house on the market and were moved out by May 5th. But no matter where we quilters gather, it’s a special time of sharing projects, memories, great food and stories. Penny Ridenour made this salad and Georgie Chaffin the Goat Cheese Stuffed Eggs (from Paula Deen) below.

2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard

2 teaspoons sugar 1 teaspoon kosher salt

½ teaspoon freshly ground pepper ¼ cup extra-virgin olive oil

½ large head red cabbage, finely shredded 1/3 cup chopped fresh parsley

6 scallions, chopped 2 cups seedless red grapes, chopped (best if quartered by Riley, Penny’s

grandson or a child you love) Make the dressing: Whisk vinegar with mustard, sugar, salt and pepper in a large bowl. Gradually whisk in olive oil until well blended. Add cabbage, parsley, scallions and grapes and toss to coat with dressing. Cover and refrigerate 1-4 hours before serving. Tastes best next day.

- 9 -

Louise Cake Staying at Kereru Cottage, their bach in Matakana, New Zealand, with Selena and Brent Simpson means bird songs, beautiful wine, peace, and warm and meaningful conversation. It feels like being home. Selena baked this delicious slice by Natalie Oldfield from The Great New Zealand Baking Book in her newly remodeled bach kitchen —I helped just a little bit.

Cake 150 grams butter, softened (5+ ounces)

¼ cup white sugar 2 egg yolks

2 cups self-raising flour ¾ cup raspberry jam

Meringue

2 egg whites ½ cup sugar

1½ cups coconut Pre-heat oven to 350 degrees F. Grease and line a 30- by 20-cm (12- by 8-inch) slice tin. Cream butter and sugar together until light and fluffy, then add egg yolks and beat. Sift flour and stir in, then use your hands to achieve an even consistency. Press mixture into slice tin, then spread jam over the top. To make the meringue, beat egg whites and sugar until thick, then fold in coconut. Spread meringue on top of the jam and cake. Bake for 20-25 minutes. Cool in the tin before slicing.

- 10 -

Melt in Your Mouth Blueberry Cake Jean Dugan: This is one of my favorite recipes from Grandma and it was a hit at our reunion this summer.

2 eggs, separated 1 cup sugar

¼ teaspoon salt ½ cup shortening 1 teaspoon vanilla

1½ cups sifted flour 1 teaspoon baking powder

1/3 cup milk 1½ cups fresh blueberries

Beat egg whites until stiff. Add ¼ cup sugar to keep them stiff. Cream shortening. Add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten yolks and beat till light and creamy. Add sifted dry ingredients alternately with milk. Fold in beaten egg whites. Fold in blueberries (shaken in a little flour first). Bake in an 8- by 8-inch greased pan. Sprinkle top with a little granulated sugar before baking at 350 degrees F for 50-60 minutes.

- 15 -

Turnip for What Curry continued

3 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon curry powder

1 (15 ounce) can chickpeas, drained 1 turnip, peeled and diced ½ inch

1 red bell pepper, diced ½ inch 1 pound French green beans, cut into 1 inch pieces

1 (15 ounce) can tomato sauce 1 cup vegetable stock 1 cup coconut milk

salt and pepper to taste pinch of red pepper flakes ½ cup cilantro, chiffonade

6 each whole wheat roti (optional) In medium sized saucepan, over medium heat, drizzle coconut oil. Add onion, ginger, garlic, cumin and curry powders. Stir until fragrant and onion has turned translucent. Add turnip and let soften for about five minutes. Add chickpeas, red bell pepper, French beans, tomato sauce, vegetable stock and coconut milk. Season with salt and pepper and pepper flakes. Let simmer for about half an hour on low heat, until vegetables are tender and broth has thickened. Adjust seasoning. Ladle into bowls and top with cilantro chiffonade. Serve with warmed roti. Servings: Serves 6

- 14 -

Pumpkin-Seeded Banana Bread continued In a large bowl, whisk together the flour, sugar, ginger, baking powder, baking soda, nutmeg, and salt, and set aside. In another bowl, mash the bananas with a large fork until only pea-sized pieces of fruit remain. Whisk in the eggs and the vanilla. Add the olive oil in three stages, whisking it in until completely incorporated each time. Gently fold the wet ingredients into the dry ingredients and stir until no white spots remain. Pour the batter into the prepared pan and sprinkle the top evenly first with the demerara sugar, then with the pumpkin seeds. Bake on the middle rack of the oven for 70 to 80 minutes, or until a skewer inserted between seeds in the center of the loaf comes out clean. (It should rise right to the top of the pan.) Cool the bread in the pan for 15 minutes, then turn it out onto a cooling rack and let cool completely before cutting into fat slabs. Time: 30 minutes Servings: Makes one 9- by 5-inch loaf

Turnip for What Curry One of the first meals we cooked in our new home was this curry from Obamas’ Executive Chef, Cris Comerford. The only ingredient that was hard to find here was the turnip. Guess we should follow Michelle’s example and plant our own garden.

2 tablespoons coconut oil 1 small onion, diced into ¼ inch size

1 teaspoon minced ginger

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- 11 -

Mom’s Strawberry Pie Our family spent a wonderful week together in Rockport, Massachusetts, to celebrate the marriage of our son Aaron and new daughter Radha Cumaresan on August 16. We enjoyed the pleasures of being by the shore and eating all the lobster we could — and being together. The wedding dessert was homemade pie of several varieties, but one of the favorites was the strawberry like my Mom used to make.

Crust 1 heaping cup flour

½ cup butter 3½ tablespoons powdered sugar

Mix ingredients and press into pie pan. Bake 350 degrees F for 20 minutes. When cool Aaron spreads a mixture of cream cheese, vanilla and sugar on the crust for his blueberry variation on this recipe.

Filling 1 pint strawberries

Put into baked crust on top of the creamy layer (if you added that).

Glaze 1 pint strawberries (or blueberries)

1 cup sugar 3 tablespoons cornstarch

Boil until clear. Pour over pie crust and strawberries. Chill.

- 12 -

One-Pan Faro with Tomatoes Another Alison favorite.

2 cups water 1 cup faro

½ large onion 2 cloves garlic

9 ounces grape or cherry tomatoes 1¼ teaspoons salt

Up to ¼ teaspoon red pepper flakes 1 tablespoon olive oil, plus extra for drizzling

Few basil leaves, cut into thin strips Grated fresh Parmesan

Place water and faro in a medium saucepan it, cut onion to presoak while you prepare other ingredients. (If you buy quick cook faro from Trader Joe’s you can skip this step). Add each ingredient to the pot as you finish preparing it. Cut onion in half and slice thinly into quarter moons. Thickly slice garlic cloves. Half or quarter tomatoes. Add salt, pepper flakes and 1 tablespoon olive oil to pan and set timer for 30 minutes. Bring pan to boil, then reduce to a gentle simmer, stirring occasionally. When timer goes off, the cooking water should be almost completely absorbed. Transfer to serving bowl. Drizzle with additional olive oil, basil and lots of Parmesan. Servings: This recipe only makes a smallish serving for 2 people so I usually double it.

- 13 -

Pumpkin-Seeded Banana Bread One of the pleasures of living in Seattle is having Adam and Riddhi so close to us. One of our pleasures has been to enjoy area restaurants together. One night we dined at The Whale Wins where we learned about this bread. Recipe by Jess Thomson In the world of zucchini breads, Renee Erickson’s rules all. This banana bread, made by adapting the zucchini bread from that appears in A Boat, a Whale, and a Walrus, has the same sweet, spiced background that makes the zucchini bread so addictive—plus a crunchy layer of shelled pumpkin seeds that, for me, act as a harbinger of deep fall. Note that at The Whale Wins, the zucchini bread is pan-roasted in butter and served with crème fraîche and sea salt. That’s not going to hurt this banana bread, either.

2 cups (about 256 grams) bread flour, plus more for dusting the pan 1½ cups granulated sugar 2 teaspoons ground ginger 1 teaspoon baking powder ½ teaspoon baking soda

½ teaspoon freshly grated nutmeg ¼ teaspoon fine sea salt

3 very ripe bananas 3 large eggs

1 tablespoon vanilla extract 1 cup extra-virgin olive oil, good quality matters here

2 tablespoons demerara sugar ½ cup shelled pumpkin seeds

Preheat the oven to 350 degrees F. Butter and flour a 9- by 5-inch loaf pan, and set aside.

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