Vodka Pistachio Martini
Serves 1

Ingredients

1 ½ ounces vanilla vodka
½ ounce pistachio syrup
¼ ounce crème de banana
½ teaspoon crème de menthe
2 ounces half-and-half
Optional: Crushed pistachios

Directions

Add all of the ingredients to a cocktail shaker filled two-thirds full with ice
Add the cocktail shaker top and shake vigorously until the outside of the shaker feels icy
Using a strainer, pour the liquid into a martini glass
If desired, top the pistachio martini with a pinch of crushed pistachios

Enjoy as-is, or take things over the top by adding a scoop of pistachio gelato or ice cream to transform your beverage into a pistachio martini float.

Chill your martini glass in the freezer beforehand for an extra refreshing sip.

Dog/Cat Paw Balm
Prep Time10 minutes Active Time10 minutes Additional Time4 hours Total Time4 hours hrs 20 minutes Yield: 4 ounces

Materials

2-½ cups water
2 tablespoons vitamin E oil
2 tablespoons coconut oil
1-½ tablespoons beeswax
1 tablespoon raw shea butter

Instructions

Place your storage containers where they will remain undisturbed for at least 4 hours to set.
Add water to a 2-quart saucepan.
Combine all other ingredients in a heat-proof glass measuring cup and place the cup into the saucepan, resting the handle outside the pan.
Heat over medium heat. Stir occasionally until the ingredients are fully melted, about 10 minutes.
Carefully remove the measuring cup using the handle or an oven mitt if it’s too hot.
Slowly pour the melted mixture into your containers, filling them about ¾ full.
Let sit undisturbed for at least 4 hours or until fully set.
Store covered in a cool area for up to 2 months.

Notes
STORAGE
Store in a cool, dry place for up to 2 months. Refrigerate for extended shelf life.

TIPS FOR BEST RESULTS
Only fill containers ¾ full to avoid spills.
Do not add essential oils, as many are unsafe for dogs.
Only use pure, additive-free ingredients.
Use dog socks or booties after applying to prevent licking.
Warm the balm between your fingers if it has been refrigerated.
This balm is also safe for cats and helps soothe hotspots or itchy skin.

LEFTOVERS
Leftover balm can be poured into smaller containers or molds for travel-size options.

Cauliflower Reuben Salad
Servings: 4 to 6 Active time: 20 mins Total time: 40 mins

INGREDIENTS

*For the salad
Fine salt
1 1/4 cups (9 ounces) French green lentils
1 garlic clove
1 medium head cauliflower (2 pounds), cut into florets (see Substitutions)
2 to 3 tablespoons olive oil
2 teaspoons caraway seeds
Freshly ground black pepper
1 cup (6 ounces) drained sauerkraut (a small amount of brine is okay; see Substitutions)
2 handfuls baby spinach or arugula
Thinly sliced scallions, for serving
4 small dill pickles, for serving (optional)
Rye bread, for serving (optional)

*For the dressing
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1 small dill pickle, finely chopped
1 small garlic clove, minced or finely grated
1/2 teaspoon sweet paprika
1/4 teaspoon fine salt
Freshly ground black pepper

STEPS
1. Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils).
3. Meanwhile, on a large sheet pan, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper, and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender.
4. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined.
5. Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula, and gently toss again to coat.
6. Divide among bowls, top with scallions and serve, with a pickle and rye bread on the side, if desired.

*Make ahead: The cauliflower, lentils and dressing can be made and refrigerated separately for up to 1 day in advance.
*Storage: If you do not plan to eat the entire salad, refrigerate leftover cauliflower, lentils and dressing in separate containers for up to 4 days.

The Best Hummus & Veggie Sandwiches
Prep Time 10 minutes Total Time 10 minutes Servings 4 sandwiches

Ingredients

US
8 slices sandwich bread (Note)
½ cup hummus
½ cup baby spinach
½ medium cucumber, sliced
1 medium tomato, sliced
½ medium red onion, sliced
12 pepperoncini peppers, stems removed
½ cup clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Metric
8 slices sandwich bread (Note)
123 g hummus
15 g baby spinach
1/2 medium cucumber, sliced
1 medium tomato, sliced
1/2 medium red onion, sliced
12 pepperoncini peppers, stems removed
16.5 g clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Instructions

Slather each bread slice with about a tablespoon of hummus (or more if you like!).
Layer half of the bread slices with baby spinach, cucumber slices, tomato slices, red onion slices, pepperoncini, sprouts, and avocado, sprinkling each layer lightly with salt and pepper to taste. Drizzle the veggies with a dash of red wine vinegar.
Close up the sandwiches using the remaining bread slices. Serve.

Notes

Recommend sourdough or multigrain bread.

Cream Cheese Mints
Prep Time 10 minutes Total Time 10 minutes Servings 8 dozen

Ingredients

8 oz package cream cheese, full fat, softened
1/4 cup Challenge butter, softened
2 lbs powdered sugar
1 - 2 tsp mint extract
gel food coloring
1/2 cup powdered sugar for rolling mints

Instructions

Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the mint extract and mix until combined.
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on prepared sheet pans.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired.

Cowboy Meatballs
Active Time: 50 mins Total Time: 50 mins Servings: 4

Ingredients

1 lb. 93/7 lean ground beef
5 slices (5 oz. total) bacon, finely chopped (about 3/4 cup)
1 large egg, lightly beaten
1/4 cup grated yellow onion (from 1 small [5 oz.] onion)
1/4 cup panko (Japanese-style breadcrumbs) or finely crushed saltine crackers
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. black pepper
4 oz. shredded sharp Cheddar cheese (about 1 cup), divided
1 Tbsp. finely chopped chipotle chiles in adobo sauce, plus 1 Tbsp. adobo sauce (from 1 [7-oz.] can), divided
3 Tbsp. Worcestershire sauce, divided
1 1/2 tsp. kosher salt, divided
2 (10-oz.) cans diced fire-roasted tomatoes and chiles (such as Rotel)
1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s)
1/2 cup chicken broth
1 Tbsp. tomato paste
Sliced scallions

Directions

Preheat oven to 425°F
Gently mix ground beef, bacon, egg, onion, panko, chili powder, garlic, pepper, 1/2 cup of the cheese, 1 tablespoon of the chipotle chiles, 1 tablespoon of the Worcestershire, and 1/2 teaspoon of the salt in a large bowl until combined.
Portion and roll meatballs into 12 (2-inch) balls (2 oz. each); arrange at least 1 inch apart on a parchment- or foil- lined baking sheet.
Bake meatballs in preheated oven until browned, about 12 to 15 minutes. Remove from oven and set aside.
While meatballs are baking, stir together tomatoes and chiles, barbecue sauce, chicken broth, tomato paste, and remaining 2 tablespoons Worcestershire, 1 tablespoon adobo sauce, 1 teaspoon salt in a large skillet. Bring to simmer over medium-high, then reduce heat to medium-low, and simmer, stirring often and pressing down on tomatoes with back of a wooden spoon or with a potato masher, until tomatoes are broken down and sauce is slightly thickened, about 10 minutes.
Transfer browned meatballs to sauce and return to medium. Cook, stirring gently and spooning sauce over meatballs, until evenly coated and an instant-read thermometer inserted into center of meatballs registers at least 160°F, 3 to 5 minutes.
Sprinkle with remaining 1/2 cup cheese; cover, and let cook, undisturbed, until cheese is melted, about 2 minutes.
Serve hot, garnished with scallions.

Candied Bacon Crackers
Active Time: 15 mins Total Time: 1 hr Servings: 8

Ingredients

32 rectangular buttery crackers (such as Club) (from 1 [13.7-oz.] pkg.)
10 to 12 center-cut bacon slices, cut into 3 1/4- to 3 1/2-in. pieces
3 Tbsp. pure maple syrup, divided
Freshly ground pepper (optional)

Directions

Preheat oven to 300°F. Arrange crackers on an oven-safe wire rack fitted over a large rimmed baking sheet lined with aluminum foil.

Arrange bacon pieces evenly over crackers lengthwise, and carefully tuck any overhang under cracker edges (bacon will shrink when cooked).

Brush 2 tablespoons of the maple syrup evenly over bacon.

Bake in preheated oven until browned and crispy, 40 to 45 minutes. Remove from oven; carefully brush evenly with remaining 1 tablespoon maple syrup, and let cool on wire rack 5 minutes.

Transfer to a serving platter. Serve warm with a few grinds of pepper, if desired.

Variations

Make these bacon crackers more personal to your tastes. Add ingredients like hot sauce, jalapeños, and crushed red pepper on top of the bacon. Serve with a creamy dip or dollop each one with a herb-infused sour cream dollop.

Cinnamon Roll Cheesecake
Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours Yield: 12-14 Servings

Ingredients

Crust
1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
1/4 cup (52) sugar
1 tsp ground cinnamon
5 tbsp (70g) butter, melted

Cheesecake Filling
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
4 large eggs, room temperature

Cinnamon Filling
1 1/4 cups (281g) packed light brown sugar
5 tbsp ground cinnamon
3/4 cup (98g) all-purpose flour
1/2 cup (112g) unsalted butter, melted

Cream Cheese Frosting
2 tbsp cream cheese, room temperature
6 tbsp (84g) butter, room temperature
1/2 tsp vanilla extract
1 1/2 cups (173g) powdered sugar
4–5 tbsp heavy cream

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Okonomiyaki, Savory Japanese Pancakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup dashi
1 egg plus one egg yolk
one big handful (or two) of julienne napa cabbage, bean sprouts, kimchi, mustard greens, shiso leaves, or a combination of all
1/2 cup thinly sliced scallions
1/2 cup minced raw shrimp
4 tablespoons toasted rapeseed oil or other sturdy vegetable oil

Garnish

Bulldog brand tonkatsu sauce
Kewpie mayo
Julienne nori
Katsuo bushi
Japanese pickled vegetables or pickled ginger

The Crumble

1/2 cup well-roasted macadamia nuts, nice and dark!
2 dried toasted hot chiles
1 tablespoon toasted sesame seeds
1 tablespoon toasted dried shrimp
3 tablespoons toasted dried seaweed (dulse, hijiki or other edible seaweed)
1 teaspoon sea salt
1 teaspoon sugar

Instructions

Using a whisk, combine the flour, baking powder and salt in a large bowl.
In another bowl whisk the dashi and egg together.
Slowly pour the wet mix into the dry, and fold to create a thick batter. Fold in the vegetables, shrimp and scallions.
Heat a large sauté pan over medium. Add half the vegetable oil to the pan. Add the batter, cooking until the bottom is golden brown, add some oil down the sides of the pan and turn the pancake over, cooking until brown on the other side as well.
Plate the pancake, brush or drizzle tonkatsu sauce on the top, followed by a drizzle of Kewpie, some nori and finally some katsuo bushi.
Serve with a bowl of the macadamia crumble for everyone to share.