Recipes
Pronounced, “klah-foo-tee” this recipe can be described almost like, if flan meets German Dutch baby pancake. Add in the fruit and you have yourself a sweet-breakfast winner.
Use with any stone fruit, like peaches, plums, cherries, etc.
It can be served warm or cool, with powdered sugar or maple syrup.
You can half the recipe and use a 8×8 casserole dish. Or this original recipe uses a 9×13 casserole dish, which will serve 8-10.
Cod cakes as easy as mashed potatoes!
Looking for a new twist on lemonade? Fresh peaches in the pantry add fruity flavor to this summertime favorite
Simple Peanut Butter and Jelly Cheesecake
Fresh Blueberry Muffins
Many recipes call for butter that’s been softened to room temperature. But what if, said stick of butter is sitting in the fridge? Currently opposite of room temperature. It’s easy to blast the butter in the microwave, but that can be tricky to maintain the softening process. Try out this tip….
It’s blueberry season! Fresh berries are perfect in this recipe, but frozen can be substituted.
Serve with a scoop of creamy vanilla ice cream.
Pork shoulder is a versatile cut of meat, which loves being cooked low and slow. The Instant Pot helps cut that time drastically, but if you don’t have an IP, fear not, these recipes can also be done in the oven (just bank on about 4 hours of roasting time).
All four of these recipes come from the Milk Street Cookbook, which prides itself in super simple but robust flavors.
A couple of the recipes can be made pantry friendly, but the others do require a few “out of pantry” items.
Most pork, once finished cooking and shredded can be eaten atop a rice bowl, piled between toasted buns, wrapped in a tortilla or even accompanying a crispy fresh salad.
Pictured ⬇️ is the Thai Coconut Curry Shredded Pork with quick pickled veggies over fresh spinach.
A traybake is exactly as it sounds, ingredients baked on a tray. This recipe features two options for the tray bakes, one featuring the protein and the second featuring the veggie.
The chicken gets nestled with stale bread, cherry tomatoes and onions. The broccoli rabe gets a generous drizzle of olive oil and salt before being roasted.
Broccoli rabe can have a bitter taste, similar to bitter greens, and the squeezed fresh lemons helps counter that flavor. But to remove more of the bitterness, you could blanch it first (submerge in boiling water for 1-2 minutes and then submerged in ice water to stop the cooking) and then remove any excess water before roasting.
This dinner features multiple flavor profiles, playing to many taste buds, salty, bitter, and sweet.
Tuna fish salad is one of those recipes that’s pretty much an automatic staple of the sandwich menu. But, everyone has their preference/opinion about how it should be made. You can use this recipe as a starter, or maybe a change up from your ol’ standby.
This makes one generously heaped tuna salad sandwich…great on the pantry pretzel buns.
