Watch T. J. Robinson as he makes these chocolate chip cookies with olive oil and almond flour. These cookies are best enjoyed the day they are baked. Almond meal can be used in place of blanched almond flour. Ingredients 1/2 cup butter, softened 1/4 cup olive oil 3/4 cup golden monk fruit sweetener 2 teaspoons […]
One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness. Ingredients 2 1/4 pounds russet potatoes, peeled and cut lengthwise into […]
Shrimp cocktail gets a much-needed makeover! Make the dip just before serving. Ingredients 2 fresh jalapeños, stemmed and seeded 1 avocado, peeled, pitted, and coarsely chopped 1/4 cup sour cream 1 lime, rind finely grated, juiced 1/2 cup at-leaf parsley leaves 1/2 cup fresh mint leaves 1/2 cup fresh cilantro leaves 1 clove garlic, peeled […]
The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup. Ingredients 1 large butternut squash (about 3 pounds), halved lengthwise, seeds removed 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling […]
