Caprese Frittata

Caprese Frittata

• 12 large eggs
• ½ cup whole milk
• 2 tablespoons extra virgin olive oil
• 4 large ripe tomatoes, peeled and sliced
• 1 pound fresh or smoked mozzarella, diced
• 2 tablespoons slivered basil leaves
• Salt and freshly ground black pepper

Preheat the broiler. In a large bowl, beat the eggs with the milk. Pour 1 tablespoon of the oil into a
very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium
heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste. When the bottom just begins to brown, place the
skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a
large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges,
and serve.

Crepes

Crepes

• 2 cups flour
• 4 eggs
• 1 cup milk
• 1 cup water
• ½ teaspoon salt
• 4 T butter, melted
• 4 t sugar

In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.

Homemade Granola

Homemade Granola

• 4 cups old-fashioned oats
• 1 cup pecans (chopped)
• 1/2 cup light brown sugar (packed)
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 cup vegetable oil
• 1/2 cup local honey
• 1/4 cup maple syrup
• 1 t vanilla

Preheat oven to 300 F. In a bowl mix the oats, pecans, brown sugar, salt and cinnamon. In a saucepan warm the oil, maple syrup and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a spatula; finish mixing by hand. Spread granola on a baking pan lined with parchment paper. Bake 40 minutes, stirring carefully every 10 minutes. Allow the granola to cool completely. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

Chicken Noodle Soup & Grilled Cheese

A couple of months ago I did a Camping Styled Shoot with a couple of local, talented friends. (Photography: Sarah Sexton Photography | Food Styling: Graceful Cooking) I love getting to collaborate with like-minded creatives! Below is Grace's delicious recipes from the shoot for Chicken Noodle Soup and Grilled Cheese! More images and recipes will be coming in the following weeks so keep an eye out :) 

Chicken Noodle Soup

• 1 Tbsp butter
• 1 cup carrots, roughly chopped
• 1 cup onions, roughly chopped
• 1 cup celery, roughly chopped
• 1 cup broccoli stems, chopped (optional)
• 1-2 tsp garlic
• 8-10 cups chicken broth
• About 1/2 a roasted chicken, shredded in large pieces
• 1-2 cups water
• 1 Tbsp rosemary
• Salt to taste
• Thick, old fashioned egg noodles

In a dutch oven or other soup pot, heat butter over medium high heat. Once hot, add carrots, onion, celery, and broccoli stems and sauté until tender. Add garlic and continue to sauté until fragrant. Add chicken. Pour in broth and water (if needed) and bring to a boil. Once boiling, reduce heat to low and simmer for 20-30 minutes. Boil pasta separately and add to soup when complete. 

Grilled Cheese

• Thick slices of sourdough bread
• Brie Cheese
• Cheddar Cheese
• Butterkäse or other semisoft cheese
• 1-2 tsp Worcestershire
• Butter

Slather each piece of bread with butter on one side each. Place one piece in a cast iron skillet, or other nonstick pan on medium heat. Place slices of cheese on top and douse with Worcestershire sauce. Place other piece of bread (butter side up) on top. Press down with a spatula until cheese starts to melt. Flip and continue cooking until bread is golden brown and crispy and cheese is meeeelty and delicious looking.

Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

• 1 cup salted butter (warmed)
• 1/2 cup powdered sugar
• 1 T lavender buds
• 2 T finely grated lemon peel
• 1 t vanilla
• 1/2 t lemon juice
• 1/2 t butter flavoring
• 2 cups all-purpose flour
• dash of kosher salt

In a medium bowl, beat together butter and powdered sugar until smooth. With a mortar and pestle, combine lavender buds and lemon zest. Mix lavender-lemon zest mixture with vanilla, lemon juices and butter flavoring. Add flour and kosher salt, then beat just until well blended. With a rubber spatula, scrape the sides and bottom to make sure everything is combined. Cover with plastic wrap and chill until firm, for 20-30 minutes. Roll out the dough to about 1/4 inch thickness. Using a 2" circular cookie cutter, cut out cookies and place them on parchment-lined cookie sheets until sheet is filled. Preheat oven to 350 degrees, chill pan for 10 minutes. Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely. 

ICING

• zest of half a lemon
• 1 cup of powdered sugar
• 2 T lemon juice
• 2 T cream cheese

In a medium bowl, slowly whisk together lemon juice into the powdered sugar. Add lemon zest and cream cheese and beat until well combined. Top each cookie with icing using a pastry spatula.