Now don’t think I’m crazy for making my own crackers, although I have to admit that you might have a point. I certainly never aspired to make my own crackers, but this recipe caught my eye because I have always loved Trader Joe’s version. It didn’t seem too complicated and I just had to try it. In the end, it really was quite simple and I was immediately hooked.

I also love that you can bake them off whenever you need/want them. No more opening a box where too many of them are broken and unusable. Additionally, they are a whole lot tastier, healthier and stay fresher longer than store-bought options. I hope you give them a try and you too might be hooked. Also, the variations of add-ins is pretty extensive, be creative and try different combinations. I have added two additional options in the notes section at the end of this post, however these are only guidelines, mix and match as you like.

INGREDIENTS
2 cups all purpose flour
2 tsp baking soda
1/4 cup raw cane sugar
1/2 tsp kosher salt
2 cups buttermilk, see notes below
1/4 cup honey

ADD-INS
1/2 cup dates, chopped
1/2 cup roasted pumpkin seeds
1/2 cup pecans, roughly chopped
1/2 cup sunflower seeds
1/4 cup ground flax seed

DIRECTIONS
Preheat oven to 300º.

In a large bowl, stir together the flour, baking soda, cane sugar and salt. Next, I add the dates into the dry ingredients. This coats the dates in the flour mixture and prevents them from clumping too much. Then add the buttermilk and honey, stir to combine. Next, add the pumpkin and sunflower seeds, again, stir well to combine. Be aware, as seen below, this is a very wet batter, more liquid than solid. Do not worry, that is as it should be and it will come out beautifully.

Pour the batter into five mini-loaf pans (mine are approximately 3-1/4″ x 6″) that you have sprayed with nonstick spray. Bake for about 22 minutes or until golden on top and slightly springy to the touch. When done baking, remove from the loaf pans and cool completely on a wire rack.

Then, wrap and freeze them slightly before slicing. When slightly frozen, it will be much easier to cut into very thin slices. I also recommend using a good serrated bread knife to do the slicing, it will cut through the nuts and dried fruit better. I usually get about 18-20 slices out of each loaf. Place the slices on a sheet pan and bake in 300º preheated oven for 15 minutes, then flip them over and bake for another 10 minutes or until crisp and a deep golden brown. Over time, you will get a feel for how brown/crisp you like yours done. Leave them in longer for darker, crisper crackers or pull them out sooner when not too brown if you prefer. If next day they need crisping, just put them on a sheet pan for a few minutes at 300º and they will be fresh and crisp.

Alternatively, you can freeze the loaves for up to two months, just make sure you wrap them tightly. When ready to use, thaw slightly, slice and bake for some yummy fresh crackers.

NOTES
The mini loaf pans are very easy to find. If you live near a Home Goods store, they usually have them for about $10 for a set of 4 or 5. If you don’t have access to that, there is always Amazon, they, as always, have many options to choose from. I do have some silicone loaf pans (red in the photos above) and just a heads up, they do take a little longer to cook than the metal pans. Not a problem, just something to be aware of. Truth be told, I’m not a big fan of them, they tend to expand on the sides a bit and don’t hold there shape as well as the metal pans.

Also, a note on the buttermilk. I actually made my own because I didn’t want to go to the market. Making your own couldn’t be simpler, take 2 cup of milk (I used 2% because that’s what I had on hand) and add 2 Tbs of distilled white vinegar OR 1 Tbs of lemon juice. Mix the two together and let sit for about 10-15 minutes and you’re done! It should look mildly curdled.

Some other flavor variations to try:
1/2 cup dried apricots, chopped
1/2 cup (70g) dried figs, chopped
1/2 cup hazelnuts, chopped
1 Tbs chopped fresh rosemary

and another:
1/2 cup dried cranberries or dried cherries
1/2 cup figs
1/2 cup pecans, roughly chopped
zest of an orange

I discovered this amazingly refreshing salad on one of my new favorite Instagram accounts, Shred Happens. The story behind this is an incredible one. The gentleman has lost 140 lbs. by changing the way he eats, not depriving himself, but finding ways to make some of his favorite foods much healthier. Honestly, the flavor in all of his recipes is totally over the top delicious and most are pretty darn quick to pull together. You really should check it out.

Here is one of his very satisfying, crunchy salads that will not disappoint. It takes minutes to pull together and is refreshing, clean and absolutely delicious. I have made minor adjustments to his original recipe.

You can serve this as a stand alone salad for lunch, along side a steak, or any other protein, as a wonderful accompaniment.

INGREDIENTS
5-6 persian cucumbers, or 1 English cucumber
1 avocado, cubed
1-2 scallions, thinly sliced
1/3 cup fresh dill, finely chopped
1/3 cup fresh mint, roughly chopped
2 oz. walnuts, toasted and cooled
1 1/2 oz. feta, crumbled
1 Tbs. za’atar, see notes below
zest of 1 lemon
1/2 lemon, juiced
3-4 Tbs. good olive oil
kosher salt, to taste
fresh ground pepper, to taste

DIRECTIONS
First, thinly slice the cucumbers and add them to a bowl. Then, add the next seven ingredients (up to the za’atar) and toss well to combine. Finally, add the lemon zest, lemon juice, olive oil, salt and pepper and again, toss well to combine and serve. That’s it, your done! This will easily keep for a day or two in the fridge, but I think it just may not last that long.

NOTES
As always, you can definitely play with the amounts in this recipe to your preferred taste. Try swapping out the feta for say crumbled goat cheese or a crumbled blue. Also, pecans would be tasty in place of the walnuts. The one thing I would not change is the herbs and the amount of them, the fresh herbs really take this salad to the next level and cutting back on them would be a mistake.

Za’atar is a very popular Middle Eastern spice blend. It is typically made from a combination of dried thyme, oregano, marjoram, toasted sesame seeds and sumac. It has a wonderful earthy, tangy, and nutty flavor. These days, you can usually find it in most larger supermarkets and Trader Joe’s also carries it. If you somehow can’t find it, there are a multitude of recipes online that you could tap.

Absolutely one of the easiest things to make is homemade croutons. You’re in for a real treat compared to the over-processed store bought versions. Try them in your favorite soup, I happen to think that tomato soup screams for them. Also adding them to a salad is a rather obvious choice, especially a caesar salad, where having good croutons is essential and makes a huge difference.

INGREDIENTS
day old bread, sourdough or any other good bread
good olive oil
kosher salt
fresh ground pepper

DIRECTIONS
First, tear the bread into bite sized pieces. By tearing them, you have more craggy edges that crisp up beautifully, and have lots of texture. Obviously, you certainly could cut the bread into cubes, but they just won’t have the wonderful texture of the torn pieces.

Next, choose a skillet depending on how many croutons you are making. If you are just doing enough for a salad, a small skillet will do. If you’re going to do a whole batch, find a larger pan. Either way, make sure that the croutons are in a single layer and if you have to do them in more than one batch, so be it.

I must say these are so quick, easy, and really best the day of or the day after making them, that I do suggest making them in smaller batches. However, if you do choose to do a large batch, they can be refreshed in a skillet to crisp them back up. When I have leftover bread, I tear it, lay it out on a sheet pan and freeze them. Then, when they are fully frozen, I put them in a container and back into the freezer. If you just throw them all in together, without freezing first, they will freeze together in one big lump. That way I can grab a handful or two when I want them for my salad, toss them in a skillet for a few minutes and I’m done.

Put a small amount of oil in the skillet (you don’t want soggy croutons) on medium-high heat, toss in the bread, in a single layer, add salt and pepper to taste and shake the pan to coat the croutons. If you feel they are too dry, you can add a tad more oil, but do be careful and don’t soak them or they won’t crisp up. Let them be for a few minutes, that will brown them up nicely on one side. When you see them browning, you can shake the pan, stir or turn them to get browning all over. That’s it, easy as can be and your done in five minutes!

NOTES
There are a million ways that you could amp these up. I happen to prefer them simpler, as I’ve noted above, but use your imagination and try different seasonings. An obvious choice would be to add some garlic powder, Italian seasoning, or even za’atar, etc. Another obvious add, would be parmesan cheese. When adding parmesan (or any other cheese you might like), I would add it right when you pull the croutons off the heat. That way you don’t have a melted, cheesy mess in the pan and the cheese will melt into the croutons.

Forget about store bought caesar dressing, this one is pretty darn quick to whip up, less than five minutes, start to finish, and it’s absolutely delicious. The ingredients are common pantry staples, so you most likely won’t even have to go the market before whipping it up. Honestly, you’ll have this done in less time than it takes to run to the market and buy a bottle of dressing. And it will be much healthier since there will be none of the chemicals and stabilizers in commercial dressings. Give it a try, I promise you won’t be disappointed.

INGREDIENTS
1 large garlic clove
1 1/2 tsp (7g) anchovy paste
1 tsp (5g) Worcestershire sauce
1/4 (25g) cup grated parmesan cheese
3-4 Tbs (36-48g) lemon juice
2 egg yolks
1 tsp (5g) Dijon mustard
1/2 cup (103g) olive oil, canola, vegetable, avocado also works
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

DIRECTIONS
Place all the ingredients in a mason jar and use an immersion blender to combine everything, just until emulsified. Alternatively, you could use a regular blender, again combining until just emulsified. Test and add more lemon juice or salt and pepper, as needed. Also, if the dressing seems too thick, you can add some water, a tablespoon at a time, until it reaches your preferred consistency.

NOTES
You may have noticed, I am starting to add the weight equivalents of most ingredients. I find it so much quicker to pull the recipes together. You’re not using measuring cups and measuring spoons and therefore the cleanup is much quicker. I just put the jar on my scale and add the ingredients as I go, it really is easier. There are so many good kitchen scales and the prices are so reasonable, you can get a reliable, easy to use one for under $11. Once you start using it, you’ll wonder why it took so long to try it.

with burrata, pesto, and pine nuts

Tomato season is nearly over, but I hope you get to try this very simple salad before they are gone. Although it is incredibly simple (dare I say, almost not even a recipe), it really does highlight the freshness and flavor of these gems.

Now to be sure, you can certainly make this with regular tomatoes, but the varied colors and shapes of the heirlooms make for a beautiful platter and presentation. It’s simple, requires no cooking, is a terrific addition to any dinner, takes minutes to put together and is absolute tomato heaven!

I saw this on the cover (her picture is much better than mine!) of this cookbook, by Jennifer Segal, and I had to buy it, just for that picture and recipe. However, there are 100 recipes in her cookbook (and certainly worth the purchase), all delicious and most are quite simple.

INGREDIENTS
2 lbs. heirloom tomatoes, different colors and shapes
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 fresh buratta balls, 8-10 oz. each
1/2 cup basil pesto, homemade or store bought
1/4 pine nuts, toasted
baby arugula
fresh basil leaves
drizzle extra virgin olive oil

DIRECTIONS
First, line the bottom of your platter with baby arugula. Then cut the tomatoes, some into quarters, some slices, and some uneven chunks. Next, arrange them on your platter, sprinkled with kosher salt and fresh ground pepper. Cut or tear the burrata in chunks and randomly arrange over the tomatoes. Drizzle the pesto over the top, sprinkle with the pine nuts, add a slight drizzle of extra virgin olive oil and serve immediately.

NOTES
To toast the pine nuts, just add them to a dry skillet, and toast them on medium heat. Please be sure to stay close by, they can burn in an instant. I actually toast all of the pine nuts when I buy them, cool them and put them in a glass jar in the fridge. That way they are at the ready when I want to add a handful to a salad and you’re not toasting them each time you want to use them.

With an overabundance of frozen fruit in the freezer, I decided I needed to clear some space and came up with this insanely simple, yet delicious recipe. You could use fresh fruit, but the frozen is quicker and easier because the fruit is all prepped and ready to go.

This might be the quickest recipe you’ve ever made, it comes together in twenty minutes or less and serves a crowd. It’s a great sauce to have on hand for a quick company worthy dessert. I mainly use it over ice cream, with a sprinkling of toasted, slivered almonds. However, it is equally good for breakfast over some yogurt, with a bit of granola to top it off.

INGREDIENTS
2 cups mixed berries, fresh or frozen
1/3- 1/2 cup sugar
zest of 1 lemon
2 Tbs. lemon juice

DIRECTIONS
Combine the fruit, sugar, zest and juice in a medium saucepan. Toss to mix in the sugar and zest and cook over medium-low heat, until the fruit is thawed and starts releasing its juices. Stir to fully combine and simmer for about 10-15 minutes. The longer it cooks, the thicker it will get. So, watch the consistency and if you like a thinner sauce, then pull it off the heat on the earlier side. Be aware that it will thicken a little as it cools.

Feel free to use a masher to break down the berries or pureé if you prefer a smoother sauce. Personally, I like some texture, so I mash the berries a bit, but still have some larger pieces.

That’s it, your done! Serve it warm or room temperature, whether for dessert, over ice cream or for breakfast over yogurt, this sauce definitely does not disappoint.

NOTES
The fruit combinations are endless, be creative, toss in what you have, I guarantee it will be delicious. The sugar is a guideline, if you prefer less sweet, go for the 1/3 cup. If you prefer a sweeter sauce, add up to the 1/2 cup, the choice is yours. I tend to go on the lighter side with the sugar, closer to the 1/3 cup, but the full 1/2 cup would certainly be fine too.

I used mostly strawberries, and some blueberries, because that’s what I had. Nectarines or peaches would be tasty as well. The amounts certainly don’t have to be exact. Although this is excellent as written, play with it to find the combination of fruits and the sweetness that you prefer. Let me know how it turns out.

Although everyone seems to have an abundance of summer and zucchini squash recipes, I think this one takes things to another level. I found it on smitten kitchen and have made very few modifications. If you are not familiar with that website, you need to check it out. Not only are the recipes terrific and easy to follow, but it is also quite entertaining; I love her subtle and dry sense of humor. Additionally, she has wonderful pictures of most steps taken when preparing her dishes.

INGREDIENTS:
Gratin
2 lbs. summer squash, any mixture is fine, smaller ones are better
1 tsp. kosher salt
1 1/4 c. panko
3 Tbs. butter
3/4 c. thinly sliced shallots, about 4 to 5
1 c. grated gruyere cheese
1/4 c. salsa verde (below)
Freshly ground black pepper

INGREDIENTS:
Salsa Verde
1 Tbs. thyme leaves
1/4 c. mint leaves, coarsely chopped
1 c. flat-leaf parsley, coarsely chopped
2 small cloves garlic
1 anchovy filet
1 Tbs. capers, drained
1/2 cup olive oil
1/2 lemon, juiced, or more to taste

DIRECTIONS
Salsa Verde
First, combine the herbs, garlic, anchovy and capers in a food processor until it is the consistency of a paste. Make sure to scrape the bowl when needed. Next, with the machine running, slowly drizzle in the olive oil. Then, when fully emulsified, season with kosher salt, fresh ground pepper and lemon juice and set aside. You can actually do this a day or two ahead of time, if you wish.

DIRECTIONS
Gratin
Preheat oven to 400°F.
First, cut the squash into very thin coins, toss them with one teaspoon of kosher salt and place them in a colander to drain for about 10-15 minutes. You can then dry them briefly, on paper towels, before placing them into a large mixing bowl.

Meanwhile, place the breadcrumbs in a small bowl. Then, melt the 3 tablespoons of butter in a small pan and cook until it browns a bit and has a nutty aroma. Next, pour the melted butter (make sure to scrape out all of the little brown bits) over the breadcrumbs and toss to fully coat them.

Next, add half the breadcrumbs, shallots, gruyere, 1/4 cup salsa verde (about half) and some freshly ground black pepper to the bowl with the summer squash and toss well to combine. Then transfer the mixture to a 9-inch cast-iron skillet, or a 9″x9″ baking dish. Finally, scatter remaining breadcrumbs over the top and bake for 35 to 40 minutes or until the squash is tender and the crumbs are crisp.

NOTES
Just an FYI, I tried this without salting and draining the squash (because I forgot!) and it turned out just fine. So, if you can’t be bothered with that step, leave it out. Also, don’t really worry about the slice thickness too much, it works quite well even if they are not super thin. The 400º temperature for 35-40 minutes is definitely enough to cook the squash through.

I must admit, this salad is rather deceiving, in a good way. Although the ingredients look ordinary enough, the finished product is nothing short of delicious, satisfying and I dare say, addictive. My husband who is no fan of “foo-foo” salads, can’t get enough of this one. I first had a version of this with a group of ladies. There was plenty of chit chat, until lunch came, and then there was silence, for several minutes. Three of the four of us had ordered this salad, and after several minutes, someone finally looked up and commented how incredibly delicious it was. The dressing definitely is what makes it and the ingredients just have a wonderful balance of crunch and sweetness, that pulls it all together nicely. So, here you have my best imitation of it and hopefully you have the same reaction after trying it for yourself.

Ginger Citrus Vinaigrette
1 medium orange, zested, then juiced
1 cup extra virgin olive oil
1/2 cup rice wine vinegar
2 Tbs. honey
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
3/4 inch piece fresh ginger, finely minced or grated
1 small garlic clove, finely minced or grated

SALAD INGREDIENTS
crunchy greens, Little Leaf is my favorite
avocado
grilled corn, 1 or 2 ears, cut off the cob
fresh dates, sliced into thin strips
goat cheese
slivered almonds, toasted
sunflower seeds, I prefer roasted & salted
cherry tomatoes, halved

DIRECTIONS
First, let’s make the dressing and it couldn’t be easier. Place all of the ingredients in a blender and whirl it up, until emulsified. Alternatively, you can just use a jar and shake until well combined. That’s it! I do recommend making this ahead of time and letting the flavors blend and mellow nicely. This makes more than you will probably need for the salad, but no worries, it keeps well for several days.

When ready to serve, place the lettuce into a large bowl. Then, add the remaining ingredients to the lettuce, season with salt and pepper and then drizzle the dressing over everything. Be careful, and go light on the dressing at first. There is nothing worse than an overly dressed, soggy salad. You can always add more, but you can’t take it out. Toss well to combine, give it a taste, and if needed, add more dressing, more salt and pepper, enjoy!

NOTES
The lack of specific amounts on the salad ingredients list is intentional. There really is no exact amount that is right or wrong. I usually put in what I think is enough lettuce for the number of people I’m looking to serve. Regarding the other items, I usually just eyeball it, putting in a handful of each. Although I do love almonds, so I put in a bit more of those. Also, if you’re a not a big fan of dates, I still strongly urge you to try them. They are in small pieces and they add a wonderful touch of sweetness to the salad, without overpowering it.

Come mid-summer, when you have an overabundance of fresh basil, dive into this simple and delicious recipe. Pesto is yummy on just about anything, from pasta, to sandwiches, salads and of course, pizza.

INGREDIENTS
1/3 cup walnuts or pine nuts
2 large garlic cloves, roughly chopped
2 cups gently packed fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

NOTES
Pesto can also be frozen, in an airtight container, for up to 6 months. Try pouring the pesto into an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put them in a resealable plastic bag or airtight container. You can add the frozen or defrosted cubes to soups, pasta dishes, sandwiches, potatoes and more.

Looking for a wonderful salad/vegetable to kick off spring? Well, you’ve just found it and this is as beautiful as it is tasty. This is a mildly tweaked version of a Cook’s Country recipe, from 2020. I think it’s a wonderful cross between a salad and a vegetable. The two of the three vegetables are quickly blanched to enhance the green and still maintain their crunch. Add in some sliced radishes, fresh mint and a light, refreshing dressing and you have a match made in heaven! Try pairing this beauty with almost any grilled meat, however my personal preference is grilled lamb chops. Not only do the veggies go well with lamb, but the mint does as well. It really is a wonderfully refreshing combination that is a true crowd pleaser. An added bonus, it can be made well ahead and still maintain its wonderful crunch. Just don’t fully dress it until ready to serve.

INGREDIENTS
Dressing
1 garlic clove, minced
2 Tbs. lemon juice
1/4 cup extra-virgin olive oil
1⁄4 cup plain Greek yogurt
2 tsp. Dijon mustard
1⁄4 tsp. pepper

Veggies
4 oz. sugar snap peas, strings removed
6-9 oz. English peas (about 3⁄4 cup)
4 oz. snow peas, strings removed
1 Tbs. extra virgin olive oil
1 tsp. lemon juice
pinch kosher salt
2 oz. baby arugula (about 2 cups)
5-6 radishes, sliced into thin half moons
1/2 cup fresh mint, roughly chopped

DIRECTIONS
First, in a small bowl, whisk the garlic and lemon juice, set aside to mellow for about 15 minutes. Then, add the remaining dressing ingredients to the garlic, lemon mixture, whisk to combine and set aside.

Meanwhile, in a medium saucepan, bring 1 quart of water to a boil. Then, make an ice bath, for the blanched veggies, by filling a large bowl with ice and water, then place a colander in that bowl.

Once the water starts to boil, add 1 tablespoon of salt to the water. Then add the snap peas and cook just until bright green, but still crisp, no more than a minute. Using a skimmer or a slotted spoon, transfer snap peas to colander set in the ice bath. Swish them around for about a minute, until fully cooled and place on a clean kitchen towel to dry. Next add the English peas to the boiling water and do the same. Transfer to the colander, then to the towel for drying. Repeat this with the snow peas as well, however leave those in only long enough to brighten the color, about 10-12 seconds. If they stay in too long, they will not stay crisp. The sugar snap peas should be cut on the bias, into 1/2″ pieces. The snow peas should also be sliced on the bias, but very thinly. Don’t fuss over cutting them exactly, they will still be delicious even if they’re not perfect.

When all the peas are blanched, cooled, and dry, transfer to a large bowl and add the radishes and arugula. Finally, when ready to serve, add a teaspoon of lemon juice, a pinch of salt, the 1 tablespoon of extra virgin olive oil and toss to combine. Then, spread a portion of the dressing over the bottom of a large shallow bowl or serving platter. I like my salad lightly dressed, so I don’t use all of the dressing at once. You can always add more, but you can’t take it away! Then, place the arugula mixture on top of the dressing. Serve immediately, and make sure to scoop up some of the dressing when you do. Plating the salad this way, tossed with the lemon juice and olive oil, on top of the creamy dressing maintains the vibrant colors.

Plating the salad—tossed first with lemon juice and olive oil—on top of the creamy dressing ensures that it stays vibrant. 

NOTES
If you can’t find fresh English peas, you can definitely substitute 3⁄4 cup of thawed frozen peas and there is no need to blanch those. Definitely don’t use canned, they would be too soft. Also, if your local market happens to carry Pero Family Farms vegetables, you’re in luck. They have each of the three fresh peas in small bags, they’re the perfect size needed for this recipe.

Additionally, you can obviously increase or decrease the amount of each vegetable, depending on your tastes or availability in your area. Although I do strongly recommend a combination, since it just makes it a more interesting salad.