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rmesan, and se
a
           uree. isp, abo
y, P
             rtichok t cr
rse p
us
rsle
a
rlic and set aside. the p
             es and place them in a f cup of
en to 375 de
e slices until j
2
⁄
1
ounces each) marinated artichoke hearts
     v ak
2
⁄
rtichok
e oil,
v
a
tes or until the cheese is melted and bruschetta is w
Preheat o Drain a
Spread each bread slice with a
2 jars (6 to 6
ing sheet. B each piece with the ga the oli
machine, until mixture is a co 5 to 6 minu
e.
rv
y and se
rsle
a
r and the remaining p
es 18 bruschettas.

black peppe Mak

tes. Season so
up with salt and peppe
w
, and simme
r co
r and se
v
e
red, s
rv
e with crus
tirr
ing occasionally until peas a
ty bread.
re tende
r, 40 to 45
rv
e. Spoon of
or 4 minu
f
and disca
tes.
rd all b
Add broth, peas, bay lea
u
t 1
⁄
1
ghtly tende 2 tablespoons of
r, 4 to 5 minu
v
es, and rosema
the bacon dr
tes.
ippings. Return the p
ry and br
Add the ca
ing so
rrot and ga
up to boil.
an to
rlic
⁄
-ounce cans low-sodium chicken br
2

rge pot o

v
e
r medium-hi
oth
gh heat until cr
crusty br
ead, warmed
isp.
T
ransf
r to a pe
ape
r to
w
el–lined plate
rv
1
es 4 to 6
ot, peeled, chopped
⁄
2 bay leaves
1
1
crumbled
2
teaspoon chopped fr
⁄
1
4
cups gr
een split peas, rinsed
esh r
osemary or 1 teaspoon dried,
n
esh parsley leaves, tor
teaspoon kosher salt
teaspoon black pepper
4
⁄
4
⁄
1
1
2 tablespoons fr
1
ed and sliced paper thin
1
es 4 to 6
rv
Annie's Easy Fennel Salad
Se
2 medium fennel bulbs, sliced paper thin 1 small granny smith apple, cor
to 3 tablespoons)
2
⁄
juice of one lemon (2
e.
e oil. Season with the salt and peppe rv v
cup thinly shaved Pecorino Romano cheese
3
⁄
uice, and oli
y and cheese and se
rsle
a
ennel, apple, lemon j old in the p
wl combine the f
rge bo
3 tablespoon extra virgin olive oil
In a la and toss to combine. Gently f
er to a plate and let cool.
inkle o
vr the top of e
T
ransf
e
the asp
r the cook

ragus. a ed asp

ragus to a sea
rving dish. Break the prosciu
tto
8
4
4
pound thinly sliced pr
teaspoon black pepper
teaspoon kosher salt
v
en to 400 de
inkle with salt and peppe
grees. Place the asp
osciutto
ver medium heat, heat the prosciu

r. Cook until tende

tto until cr
r, 12 to 15 minu
isp, 1 to 2 minu
tes depending on thickness.
tes pe
r side, then

⁄
ragus in a single laya

2
-inch
e
r on a r
immed baking sheet. Dr
izzle with

rv
es 4

1
wl, mix milk
r bo
wl. In anothe
r in a bo
wde
ur and baking po
grees. Combine flo
en to 375 de
v
Doctor Masakazu's Delights
2 cups whole-wheat flour 1 tablespoon baking powder 1 cup milk 1 cup peanut butter (chunky or smooth)
Heat the o
ace and
t shapes.
u
t o
ured surf
r to cu
tte
ghtly flo
gh on a li
u
ell. Place do
inch thickness and use a cookie cu
4
⁄ 1
gh to
u
Add to dry ingredients and mix wr. tteut b
ght con
ti
tore in an air
wn. Cool, then s
ghtly bro
—and dogs!
tes on a greased baking sheet until li or people
gh f
u
or 20 minu
r.
e f
and peanu knead until totally combined. Roll do akB taine Good eno
ed thro
u
gh. Let res
t f
or at leas
t 5 minu
tes bef
ore se
rving.

egetables, season with the salt and peppe

igs of

thyme. Ro
ry in a ro
as
t, occasionally s
as
ting p
an or baking dish. Dr
tirr r and toss to co
ing the v
egetables, 60 to 70 minu izzle the oil and vine at. Dr
izzle with the maple syrup and spr
     ga tes or until the chick
r o
v
r the chicke
en and
inkle
en
into wedges
v
en to 400 de
esh r
osemary needles
grees. Rinse the chick
en and p
8 sprigs fr
⁄
4
at it dry
cup maple syrup
esh thyme
. Place the chick
en, onion, sw
eet pota
     
rv
⁄
1
1
⁄
2 teaspoons cider vinegar
1 teaspoon salt
1
4
teaspoon black pepper
2
to 4-pound chicken, cut into 8 pieces

es 4 to 6

1

es 4 to 6
rv
Mercy's Maryland-StyleCrab Cakes
Se
1

eadcrumbs
cup br
3
⁄
3
een
5 scallions, (white and light gr
cup olive oil
4
⁄
cup grated Parmesan cheese
4
⁄
1 pound lump crabmeat coleslaw
parts only), thinly sliced
1 clove garlic, finely chopped 2 teaspoons Cajun seasoning 2 large eggs 1 tablespoon Dijon mustar
chopped
teaspoon kosher salt
1 medium onion, finely chopped 1 small bell pepper (any color), finely
2
⁄
1
1
Add the onions and
r medium heat.
e
v
an o
d
oil in a p
grees. Heat 2 tablespoons of
en to 400 de
v
teaspoon black pepper
4
⁄
Heat o
rom heat,
e f
r, and continue
v
te. Remo

r, season with the salt and peppe un spice and cook 1 minu

rlic, and Caj
Add the bell peppe
tes.
t, 4 minu
Add the scallion, ga
tes.
ghtly sof
or 2 minu
cook until sli cooking f

armesan

es and cook un
atties. Heat the remaining
rd, bread crumbs, and P
ta
us
ggs, m
orm the crab mixture into p When the oil is hot, add the crab cak
gh heat.
wl and let cool. Stir in the e r medium-hi
e
v
rge mixing bo
rge skillet o
r to a la Add the crabmeat and mix to combine. F e
e oil in a la
     v transf cheese. oli
.
w
e with colesla
rv
r and se
rchment lined baking sheet and cook in the a
rving platte
r to a p
e
r to a se
ransf
e
T
ransf
T
r side.
tes.
tes pe
gh, 4 minu
u
wn, 2 to 3 minu

en until heated throv til golden bro o

B
ak
e at 375 de
grees f
or 25 minu
tes. Cool on a rack f
r into prep
a
red p
an, spreading e
ga
r dissolv
     es and s venly old in remaining e .
tif
f
p
eaks f
orm. F
or 10 minu
gg white mixture until j old one-third of
tes bef
ore remo
the beaten e
ving sides of
us
t blended. Spoon
gg white mix
p
an.
2
B Melt chopped chocolate and b Grease a 9-inch spr
cup butter
squar
eat e
     r e gg whites at hi
gg y
olks and v
gh speed in an electr anilla in a la
u
tte
rge bo
r in a hea
ic mix
wl. Gradu
vy saucep
e
r until sof
ally s
an o
tir in chocolate mixture and mix until w
        v t peaks f
e
r lo
w heat, s
orm. Gradu
tirr
ing until smooth.
ally add su
ga
r to the
Whisk
ell
es, coarsely chopped
ing f
orm p
an, and dus
t with unsw

⁄
1
5 large eggs, separated
1 tablespoon vanilla extract
4
cup sugar
eetened coco

a. Set aside.

rv
es 8

s sugar
eshly squeezed
4 tablespoons fr
1 cup sifted confectioner'
3–
one tablespoon for melting
1 cup (2 sticks) unsalted butter plus
es 8
rv
cups unbleached all purpose flour
Eve's Lavender Pound Cake
Se
2
⁄
1
2
1 teaspoon baking powder
eam should
, and sour cr
lemon juice
eggs, butter
1 tablespoon vanilla
4 eggs
3
teaspoon baking soda
teaspoon salt
e
oom temperatur
be at r
edded
eam
cup sour cr
⁄
1 teaspoon finely shr
tablespoons dried lavender
⁄
4
⁄
4
2
2
⁄
1
1
1
1 cup sugar
1
1
×
2 inch size) and set aside. 4
×
ans (8
p
af
o lo
ur tw
lemon peel
grees. Grease and flo
en to 325 de
v
Heat o
blossoms
er cup
2
⁄
ic mix

er to an electr

ully combined, transf
. When f
r, baking soda, and salt. Set the mixture aside. Blend
wde
ood processor
r in a f
, baking po
ur
ende
v
ied la
wl, mix flo
r and dr
rge bo
ga
In la
the su
of
w
ght
gh speed until li
ggs, one at a time. Slo
anilla on hi
r, and v
tte
u
r, b
ga
the granulated su w the mixing speed to medium; add the e
t of
tes). Slo
r, the res
ga
4 minu
r-su
t 3–
u
ende
v
fy (abo
eat the laB and fluf t combined. Stir in lemon us
ur cream, and mix until j
ans.
p
af
o lo
ur mixture and so
een the tw
w; add flo
vide mixture betw
the mixing speed to lo peel. Di
ans. er the v
rom the p
e f
v
uice. Spoon o
tes, then remo
r and lemon j
ga
s su
or 10 minu
r'
ectione
     r. Mix in conf e and cool on a rack fv
tte
u
b
tes. Remo
t 45 minu
u
e.
rv
or abo Melt one tablespoon of e fakB es and se
Glaze:
cak uns on a platte

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