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Croissants

Croissants

Take me to the lesson... Croissants Making croissants is a dance between the temperature of the butter and the temperature of the dough. The butter must roll out evenly between each layer, but never melt. The dough has to be warm enough to roll well, but cool enough...

Sourdough Starter Feeding Steps

Sourdough Starter Feeding Steps

Take me to the lesson... Sourdough Starter Feeding Steps FIRST FEEDINGRemove your starter from the refrigerator.Stir in or discard water on top, if there is any.Measure equal parts of starter, warm water, and flour. (Note: In the video, I recommend 110 grams, I'm...

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Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

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Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

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Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

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MM-Green Vegan Veggie Breakfast Muffins

MM-Green Vegan Veggie Breakfast Muffins

MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...

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