Whole Wheat sandwich bread

• 1/3 cup unsalted butter
• 2 1/2 cups warm water 

• 7 cups whole wheat flour
• 1/3 cup honey

• 1 1/2 tablespoons active-dry yeast
• 1 Tablespoon sea salt

1.  Melt the butter. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. 

2.  Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.

3.  Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). 

4.  Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then roll it up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. 5.  After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving. 

Greek Salad + Dressing

Ingredients:

The dressings:

• 6 tablespoons olive oil
• 1 1/2 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced

The salad:

• Romaine
• Cucumber
• Roma tomatoes
• Red onion
• Feta
• Kalamata olives

Directions:

1. Combine dressing ingredients and whisk vigorously. Store in the fridge.
2. Combine salad ingredients and pour a generous amount of dressing on top. 

Tzatziki

Ingredients:

• 3 cups Greek yogurt
• 3 tablespoons lemon juice (or about 1 lemon)
• 1 garlic clove, minced
• 1 large English cucumber, diced
• 1 tablespoon salt (for salting cucumbers)
• 1 tablespoon fresh dill (or both, depending on preference)
• salt & freshly ground black pepper

 

Directions:

1. Quarter cucumber and scrape out the seeds. 
2. Dice cucumber and sprinkle with salt.
3. Place diced cucumber on a plate with paper towels. Pressy down gently and let sit for a few minutes. You are pulling moisture out of the cucumber so it doesn't 'weep' too much into the tzatziki. 
4. Combine all ingredients and season with salt and pepper to taste.
5. Store in the fridge for up to a week. 

 

Falafel

Ingredients:

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted)
• 1 1/2 tbsp flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• Vegetable oil for frying 

Directions:

1. Soak beans overnight
2. Drain and rise beans
3. Combine beans and all ingredients except oil in a food processor
4. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. 
5. Remove any large chickpea chunks that the processor missed.
6. Fill a skillet with vegetable oil to a depth of 1 ½ inches.
7. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls  
8. Before frying my the batch of falafel, fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.
9. Fry the falafels in batches of 5-6 at a time till golden brown on both sides.
10. I like to eat these in a pita with tomatoes, cucumber, romaine, red onion, and Tzatziki. 

Stove-Top Mac & Cheese

Ingredients:

• 8-ounces dry pasta (elbow, shells, bow-tie, etc)
• 3 egg yolks
• 1 cup half and half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon yellow mustard
• 4 tablespoons melted butter
• 8-ounces sharp cheddar cheese, shredded (not preshredded because that is coated in cellulose powder which they make from wood)

Directions:

1. Prepare pasta according to instructions on box, cook to al dente
2. While pasta is cooking combine egg yolks, half and half, salt, pepper, mustard in a blender. Mix on medium low speed about 5 seconds. Slowly add the butter to the mixture while you continue to blend it on the lowest setting. 
3. Drain pasta and put it back in the pot
4. Add the sauce mixture to the pasta and stir
5. Add the shredded cheese and stir until it's melted and combined
6. Add more salt to taste

Bruchetta Pasta

Ingredients:
Pasta of your choice
3-4 Roma tomatoes
1/2 cup basil
2 boneless, skinless chicken breats
Parmeasean cheese
Asiago cheese
Salt
Extra virgin olive oil
Balsamic vinegar
Italian seasoning

Directions:

1. Salt a pot of water and bring to a boil
2. Cook pasta until al dente
3. Heat pan with olive oil
4. Sprinkle italian seasoning on chicken breasts
5. Cook chicken breasts in pan until done, don't over cook. Remove and let rest. 
6. Dice the tomatoes and chiffonade basil
7. When pasta is finished cooking drain and then put back in pot
8. Add about 3 tbs olive oil and 3 tbs balsamic vinegar and 1-2 tsp salt or to taste
9. Add about a 1/2 cup each of Asiago and Parmesan cheese, or to taste
10. Cut chicken chicken breast into finger sized pieces
11. Plate by putting pasta in a bowl, top with chicken, then add the tomatoes, finally the basil. 
12. Grate more cheese over pasta
13. Sprinkle a bit more olive oil and balsamic over pasta and perhaps a pinch more of salt

Hearth Bread

Ingredients:
2 1/4 teaspoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups bread flour
cornmeal or flaxseed meal
boiling water

Directions:

1. Mix together yeast, sugar, salt and 2 cups warm water and let sit for a few minutes
2. Add flour until the dough pulls away from the sides of the mixing bowl
3. Knead or mix in stand-mixer for about 5 minutes
4. Return the dough to a greased bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
5. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with meal. Let the loaves rest for 5 minutes.
6. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
7. Alternate: For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!