Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Twice-Baked Quince
Fall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Quick English Scones
Bake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.
Apple Walnut Cake
To make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Sauteed Rainbow Chard
Meanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
French Onion Tart
Let the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes
Corn and Pine Nut Stir Fry
If you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.
Tomato Upside-Down Cake
When you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
Pan Glazed Tofu
Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.
Sourdough Crepes
Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.