Thayer in the Kitchen

2 hearts of romaine lettuce, thinly sliced into ribbons 1 cup thinly sliced celery 1/2 cup thinly sliced green onions 1/4 cup fresh chopped dill 1/4 cup fresh chopped mint 1 clove garlic, minced 1/4 cup lemon juice 1/4 cup olive oil 1/2 t. salt 1/4 t. pepper Combine vegetables in a large bowl. Whisk together dressing and drizzle over salad and toss. Adapted from Clean & Delicious  

This soup is a combination of a number of recipes that I found online. I originally found one that called for you to roast a bulb of garlic, but I didn't have that much garlic and truthfully didn't want to want to go to that much trouble. Penzey's spices has a bottled spice "Roasted Garlic" that will substitute quite nicely. Another one that I found but haven't tried called for fresh sage which sounds delicious. Many of them call for either dry or fresh ginger. I use bottled ginger in my soup and it worked well. Now to the basic recipe. Preheat oven to 400 degrees:  3-4 lb. butternut squash, peeled and cut into chunks 1 medium to large sweet potato, peeled and cut into chunks 1 large carrot (or 2 medium), peeled and cut into chunks  1 apple Honeycrisp is good or what you have available, cored and roughly chopped 1 medium onion, peeled and roughly chopped Mix with 3 T. olive or avocado oil and small amount of cracked black pepper.  Place on baking pan, use 2 if...

This is a tomatoe sauce recipe that doesn't require peeling or blanching and very little cooking. If you don't have enough Roma tomatoes for the whole recipe, just substitute what you have available. 2 1/2# Roma tomatoes cut into 1-2 " pieces 1/4 teaspoon salt 1/4 teaspoon pepper 1 glove garlic, rough chopped 2 tablespoons olive oil Add tomatoes, salt, and pepper to large pot and stir. Bring tomatoes to a boil over medium heat and cook for 20 minutes. The tomatoes will start to break down. Add garlic and olive oil and stir. At this point, either use an immersion blender or a stand blender to process the sauce. I used my blender which is a BlendTec and it completely processed the tomatoes into a lovely smooth sauce. You can use the sauce immediately or refrigerate or freeze it for future use. Adapted from Brooklyn Farm Girl

 Ingredients: 1 pint cherry tomatoes cut in 1/2 1/2 cup thinly sliced shallots (about 1) 2 teaspoons sliced garlic (about 2 cloves) 2 tablespoons olive oil 1 tablespoon sherry or red wine vinegar 1 teaspoon honey 1/2-1 teaspoon kosher salt 1/2 teaspoon black pepper 1# mild fish fillets such as cod or halibut 1 teaspoon freshly grated lemon zest chopped fresh basil, for serving chopped fresh mint, for serving Preparation: Heat oven to 400 degrees. Place the tomatoes, shallots and garlic in 9X13 in baking pan. Whisk together the olive oil, vinegar, honey, salt & pepper. Pour over the tomatoes and combine. Roast until the tomaotes have collapsed or about 15 minutes.  While the tomotes are cooking, pat the fish dry and brush with olive oil, season with salt and pepper. Toss the tomatoes and move to the sides of the dish. Place the fish in the center. Bake until the fish is cooked through and flakes easily with a fork, about 10-12 minutes depending on how thick the fish is. Spr...

This is a new smoothie recipe that I found on The View from Great Island blog. Sue typically has great recipes and this one is no exception. I particularly like it because it is quick and easy; you use raw rhubarb which is quite unusual.  I think you could also use frozen rhubarb after the season for fresh rhubarb was over. I  doubled her original recipe to make a blender full which is the right amount for breakfast for my husband and myself. 2 cups sliced raw rhubarb 2 cups strawberries (fresh or frozen) I usually use frozen 1 cup unsweetened almond milk (dairy milk would be fine as well) 1 cup yogurt of your choice, I usually use whole milk vanilla yogurt 1-2 tablespoons honey (optional) taste before adding 1 scoop protein powder of choice (optional) Add all the ingredients into your blender and blend until thick and smooth.  If necessary you can add more liquid depending on your blender.  

Ingredients: 1 3/4 cup (210 grams) all-purpose flour 2 tablespoons sugar 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cup well-shaken buttermilk (don't substitute) 2 large eggs 2-3 teaspoons vanilla 1 stick unsalted butter (8 tablespoons) melted and slightly cooled nonstick cooking spray 1/2 cup chopped nuts, such as pecans or walnuts (optional) Real maple syrup or whipped cream, and fresh berries or jam or lemon curd for serving Directions: In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, and vanilla (either 2 or 3 teaspoons, I used 1 tablespoon). Whisk this mixture into the flour mixture until a batter is formed. Some lumps are OK. Whisk in the butter carefully. Do not over mix. Add the nuts if using. We like nuts in our waffles. Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to cover the surface. Let the waffle...

  I used a frozen whole grain pie shell from the store to prepare this quiche. You could certainly use a homemade crust as well. Something I did this time was to let the crust defrost slightly and transfer the crust to my glass pie pan. It is a little larger than those aluminum pans. So often I find with the purchased crusts that they don't hold all of the filling. When you put the filling in your own pan you can stretch it out a bit. Then I prebaked it as the per the instructions on the frozen crust. Actually, I baked it a little less. Ingredients: 1/2 cup mayonnaise 1/2 cup milk (or 1/2 & 1/2) 4 eggs 8 ounces shredded pepper jack cheese (or another cheese of your choice) 4 cups fresh spinach (chopped if leaves are large) 1/2 t. Kosher salt 1/4 t. pepper 1 9" deep dish unbaked frozen pie shell Instructions: Preheat oven to 400 degrees. Add all the ingredients except for pie shell in a large bowl and combine well. Pour into pie crust. Cover lightly with foil and bake for 4...

2 Tablespoon butter 6-8 slices bread 3/4 cup heavy (whipping) cream 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons rum or brandy 1-2 teaspoons vanilla extract Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet or on a griddle with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked. Serve the toast with butter and maple syrup or dust with cinnamon sugar. Adapted from King Arthur Baking.  

This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend. INGREDIENTS 4 tablespoons  butter or olive oil (I usually use butter)  1  extra-large onion, diced (the author did not give a measurement for     the onion), I found with research it was 2-3 cups 1   cup  carrots,  thinly sliced  (or one red bell pepper) or use both; I have not tried the pepper, but I think it would be good 2   lbs.  fresh tomatoes  1   cup   chicken or vegetable broth 2 tablespoons honey  or sugar  1 teaspoon salt or  more to taste 1/2 teaspoon  pepper 10 – 15  basil leaves 1/4-1/2 teaspoon Aleppo pepper (optional, but good) 1/2   cup heavy cream  or half-and-half 1 – 2  tablespoon sour cream -– optional! ...

This is a delicious easy rhubarb cake that I found on one of my favorite recipe blog sites, The View From Grand Island. You can hardly ever go wrong with one of Sue Moran's recipes and this one is true to form, yummy as my daughter said after leaving her half of the cake. She was supposed to save it for breakfast. It never made it. She said they finished it off while watching TV that evening. Well, you wouldn't want it to go to waste.   Ingredients: 1/2 cup buttermilk (you can substitute 1/2 & 1/2 or cream) 1 tsp. lemon juice if you use something other than buttermilk 1/2 cup unsalted butter at room temperature 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling on top of the cake 1 large egg, at room temperature 1 1/2 teaspoon vanilla  2 cups flour, save 1 tablespoon to toss with the rhubarb 2 teaspoons baking powder 1 teaspoon salt 2 cups thinly sliced rhubarb 1/2 cups roughly chopped nuts (optional) Instructions: Preheat oven to 350F. Butter or spray a 9X9 in...

Buttermilk Peach Pancakes 1 cup flour (you could use 1/2 whole wheat flour) 1 tablespoon sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk, plus 2 Tablespoons 1 tablespoon sunflower oil 1 egg ¼ teaspoon vanilla extract ¼ teaspoon almond extract 2 peaches, peeled and diced 1/4-1/2 chopped pecans (toasted is nice) (optional) Optional toppings-strawberries, peaches, powdered sugar, syrup, etc. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour into flour mixture and stir lightly until just combined. The batter will be lumpy and that is OK! Gently stir in peaches and nuts if using. Grease a non-stick skillet and cook pancakes on medium heat, until the edges bubble. Flip and cook other side. Serve with strawberries, more peaches, powdered sugar, and syrup! Really any toppings you want! I don't remember where I found this recipe but its a...

Ingredients: Frozen pie crust shell (Whole Foods has them 2 in a package) 3 large eggs 1-1/2 cups heavy cream or half and half 1/2 teaspoon seasoned salt 1-1/2 cups grated smoked Gouda cheese, divided* 2 cups fresh baby spinach, or large spinach leaves chopped up Instructions: Slightly defrost the pie crust. Then preheat oven to 350 degrees F. and place a rack in the lower third of the oven. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove parchment and pie weights. Allow to cool slightly. Beat the eggs, cream and salt together until well combined. Sprinkled half the cheese over the pie crust. Top with the spinach, pour the egg mixture into the crust and top with remaining cheese. Bake in the center of the oven until the edges are set about 30 to 40 minutes. Check to make sure the middle of pie isn't lidquidy. Remove and let set for 10 minutes before serving. *Note: other kinds of cheese can be used if th...

  This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to? INGREDIENTS 8 oz. medium pasta shells (or whatever short pasta you have available) 6 slices bacon, diced 2 tablespoons unsalted butter 1 small shallot, minced 2 tablespoons flour 1 1/2 tablespoons chopped fresh sage (you could substitute another herb) 1-1/4 cups half and half 1 cup whole milk 1 15 oz. can butternut squash puree* 1 tsp. Dijon mustard 10 oz. shredded extra sharp cheddar cheese, about 2-1/2 cups Kosher salt & freshly ground black pepper to taste 2 tablespoon chopped fresh chives or green onion tops * Note: I used fresh squash. I cut a squash in half, removed the seeds and roasted it in the oven until tender.  You could probably also steam it or cook it in your instant pot. I had a big squash so...

  Pumpkin Waffles 3 eggs 1-1/2 cups buttermilk 1/2 oil (I used sunflower oil) 1/2 cup pumpkin puree (canned) 1-1/2 cups whole wheat pastry flour  2 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1-1/2 teaspoon pumpkin pie spice 1/2 cup coarsely chopped walnut or pecans (optional) You could substitute 1 cup all purpose flour and 1/2 cup whole wheat flour instead of the whole wheat pastry flour if this is what you have available. Mix the eggs, buttermilk, oil, and pumpkin in a bowl. Combine the flour, sugar, baking powder, baking soda, salt and spice blend. Stir the flour mixture and mix into the liquid mix until blended. Do not overmix. Add the nuts if using and blend lightly. Preheat waffle iron. I sprayed the waffle iron, set it for the desired setting and poured in about 1 cup or less of batter. You will have to use the directions for your own waffle iron. I need to spray mine between waffles. I was pressed for time so I did n...

I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online. Ingredients: 1 tablespoon butter 1/4 # bacon, diced 1 cup chopped onion Kosher salt and black pepper 3/4 cup chopped colored pepper (red or green) 1 tablespoon minced garlic 2 tablespoons flour 3-4 cups chicken broth 4 cups diced potatoes (I didn't peel mine) 1 1/2 cups chopped carrots 2 cups fresh or frozen corn kernels (preferably fresh) * 1 cup half and half 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) Pinch cayenne pepper 2 tablespoons chopped fresh Italian parsley Note: We got enough corn from 2 ears of corn for the soup. Directions Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in t...

This is a recipe that I found on Chowhound and decided to try since I had a bunch of rhubarb. It is really very tasty. If you decide to make it you should be aware it makes a lot of servings. INGREDIENTS: 8 bone-in, skin-on chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper or Penzey's coarse ground black pepper 2 tablespoons olive oil (or organic sunflower oil) 2 medium shallots, finely chopped 2 tablespoons finely chopped fresh ginger * 1 teaspoon ground cardamom 1/2 cup dry sherry 1 cup chicken broth 1/4 cup honey 1/4 cup orange juice  1 pound rhubarb, thinly sliced * I have been known to substitute The Ginger People Organic Grated Ginger in a jar  1 Instructions, adapted: Brown the chicken thighs until brown on both sides and season with salt and pepper. 3 Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minut...

  I was asked to bring potato salad to a Memorial Day barbecue cookout.  I have a number of potato salads that I like but I wanted to use one that called for dill and found this one on line. It sounded good and easy and had been well reviewed. I would definitely recommend it. Ingredients: 3# Yukon gold potatoes, peeled Kosher salt and Penzeys coarsely ground black pepper 2-3 stalks celery 1 cup mayonaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1-2 tablespoons vinegar 1/2 lemon, fresh for juice 1 tablespoon grainy or regular Dijon mustard Directions: Put the potatoes in a large pot and cover with about 1" of cold water. Leave the potatoes whole. Season with salt and cook the potatoes until they are tender when pierced with a fork--20-25 minutes.  Drain the potatoes and leave them in the pot until they are room temperature. Finely chop the celery and combine with the remaining ingredients in a bowl large enough to hold all...

  This is a recipe for a pie that I made for Arthur's birthday and took to a Memorial Day gathering at Victoria and Mike's. It was very well received. I got the recipe from a book, Pie for Everyone, Recipes and Stories from Petee's Pie, New York's Best Pie Shop by Petra "Petee" Paredez. It was slightly adapted here and there. I did not use her pie crust recipe since I didn't have the correct kinds of flour. I used a recipe from an excellent baking website, Sally's Baking Addiction:  https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/ I already have a number of pie crust recipe on the blog which would also work fine for this recipe. Here are the ingredients needed for the filling for the pie: 1-1/4# rhubarb, cut into 1/2" slices 1 tsp. lemon juice 3/4 cup sugar 2 tablespoons + 2 tsp. cornstarch 1/4 tsp. salt Combine the rhubarb and lemon juice. Whisk together the sugar, cornstarch and salt and pour it over the rhubarb....

This is a delicious breakfast/brunch dish of baked eggs with fresh spinach. It also happens to be very easy to prepare., another plus in the morning or whenever you may be preparing your first meal of the day. Ingredients 1 slice of bread torn into rough crumbs 3 T. oil (I used sunflower oil) 1 t. thyme (2 t. fresh thyme if available) 2-3 cloves garlic 1 shallot 5-6 oz. baby spinach or large spinach torn into pieces (remove tough stems) 4 large eggs 1/2 cup heavy cream 1 t. tarragon (! T. fresh tarragon if available) pinch of freshly grated nutmeg if available salt and pepper Instructions Set oven to 375 F Brown the bread crumbs in 1 T. of the oil for about 10 minutes. Add salt and pepper and thyme. Heat the remaining oil and sauté the garlic and shallot for a couple of minutes. Add the spinach and stir until wilted.. Put the spinach in the bottom of a gratin dish. Make four dips in the spinach for the eggs. Place an egg in each hollow. Pour the cream around the eggs. Top with the ...

  These herb biscuits are excellent. The first time I made them I cut the recipe in half. I think the next time I make them I would make the full recipe and freeze some of them. According to the original recipe, " Just freeze the biscuits prior to baking, flash freeze on a sheet pan, and bake them individually (adding a few more minutes to baking time)." INGREDIENTS: 4 cups all-purpose flour 1 cup crumbled feta cheese (about 4 ounces) 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh dill 1/4 cup chopped fresh basil 3 green onions, thinly sliced 1 tablespoon lemon zest 4 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 teaspoon baking soda 1/2 teaspoon freshly ground black pepper 3/4 cup unsalted butter, frozen 1 3/4 cups buttermilk DIRECTIONS: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. (I used a silicone baking mat) In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking...