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.

This is an incredibly quick, delicious and healthy recipe, that takes only 30 minutes from start to finish. I found the original recipe on a great website, Shred Happens and have modified it a bit to my taste. Now when you see the list of ingredients, you will be surprised to see cottage cheese there. I thought it was a bit odd too, but wanted to give it a try and I loved it. The cottage cheese not only adds creaminess, but lots of protein, as does the bone broth. Those two ingredients take it to a whole new nurtrional level and honestly you would never know the cottage cheese was in there, unless I told you!

INGREDIENTS
2 Tbs. olive oil
1 large onion, chopped
2 cloves garlic, grated
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 tsp. dried basil
pinch of crushed red pepper, to taste
1 Tbs. (16.5g) tomato paste
28 oz. whole peeled San Marzano tomatoes, crushed
several large basil stems, reserve a few leaves for garnish
1 1/2 cups chicken bone broth
1 cup cottage cheese
1/4 cup grated parmesan
croutons, optional but highly recommended

DIRECTIONS
First, add the olive oil to a large soup pot and set over medium heat. Add the onion to the olive oil and sauté to soften, for about 5 minutes (don’t let it brown). Next, add the garlic, salt, pepper, dried basil, crushed red pepper, tomato paste, and sauté for a minute or two more.

Next, add the crushed tomatoes, basil sprigs, broth and simmer for 10-15 minutes, stirring occasionally.

Then, take off the heat, add the cottage cheese and using an immersion blender, blend until smooth. Alternatively, you could use a regular blender or Vitamix to do the same. Finally, add the parmesan, stir to combine, check for seasoning, add salt and pepper as needed, based on your preferences. Serve with a few croutons and a chiffonade of fresh basil.

NOTES
If you can’t find chicken bone broth, you certainly can use regular chicken broth, it will just have a little less protein and doesn’t compromise taste in the least.

Also, I find the easiest way to crush the whole tomatoes is right in the can with an immersion blender.

Another option to amp this up a bit is to add some yummy, homemade sourdough croutons. Serve with a nice salad or a yummy grilled cheese sandwich for a great lunch or a light dinner.

Good, healthy granola bars are always a big hit and these are pretty simple to pull together. They have none of the additives and preservatives that you find in too many store bought versions. A friend was kind enough to share this recipe with me and I have made just a couple of minor modifications.

This makes upwards of 40 bars, depending on how you cut them. So, feel free to half the recipe if you like and the roughly twenty bars might be a more manageable quantity. However, if you are in need of a good bake sale item, these would be a terrific choice since it makes so many.

1 1/2 cups (3 sticks) butter
2 cups (400g) sugar
1/2 cup (170g) honey
3 oz. milk (91g)
5 cups (15oz.) rolled oats
1 1/2 cups flour
3 cups shredded, unsweetened coconut
1 1/2 tsp cinnamon
3/4 tsp kosher salt
3 cups mixed dried fruit & nuts, diced
(I used 1 cup chopped dates, 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup dried cherries and 1/2 cup sunflower seeds)

DIRECTIONS
Preheat oven to 350º
First, grease and line a large sheet pan with parchment paper. Then, add the first four ingredients to a medium saucepan and on medium heat, melt together until fully liquid. Then, combine the next five ingredients in a large bowl. When the melted mixture is done, pour it over the dry ingredients. Stir to fully incorporate and finally, fold in the fruit and nut mixture.

Next, pour the fully combined mixture onto the prepared sheet pan and pat down firmly to condense and pack the ingredients. Put a sheet of wax paper over the mixture and take another sheet pan, put it on top of the wax paper and push down to fully compact the mixture.

Bake for 25-30 minutes, until golden brown on top. Cool completely and cut into your desired shape.

This does make a whole sheet pans worth, which is about 40+ bars, depending on the size you cut them and they are a bit sticky and chewy, but delicious!

NOTES
The variations for this are endless. You choose the dried fruits that you like, the nuts and almost anything else you want to add. Think chocolate, peanut butter, apricots or sesame seeds. The list is quite long, experiment and have fun with the combinations.

Here is an easy, crowd-pleasing salad that I guarantee will be a big hit at your next barbecue. I just happened upon this yummy recipe on Instagram, it is almost a full take on one that Gaby, of What’s Gaby Cooking, was showcasing. It not only looks and tastes delicious, it’s a cinch to throw together. Think about this as a stand alone lunch or as a wonderful salad at your next barbecue. It pairs beautifully with almost any grilled meat or fish and certainly would be terrific with cheeseburgers.

There is a whole bunch of celery in this and that is not a mistake! I like celery, but I certainly don’t crave it. I do, however, crave salt and crunch and this salad satisfies both of those in spades. Gaby’s enthusiasm (and if you’ve ever visited her website, you know what I’m talking about) was infectious enough and I decided to just give it a whirl. It also didn’t hurt that I happened to have all of the ingredients on hand.

As written, it is incredibly crunchy and satisfying, however, it has endless possibilities beyond what I have here. So, feel free to add or delete according to your preferences. I’ve added a few suggestions in the notes section below. Just beware, the celery and the feta on their own are inherently salty. So, be careful how much salt you add, both in the dressing and on the ingredients. You can always add salt, but you can’t remove it!

INGREDIENTS
1 head romaine lettuce, sliced
2 persian cucumbers, diced
1 bunch celery, sliced
1 can (15 oz.) chickpeas, rinsed & drained
1/2 cup feta, crumbled or cubed
1-2 ripe avocados, diced

DRESSING
1 cup fresh dill
1 lemon, zested & juiced
2 cloves garlic
1 small shallot
1 Tbs. dijon mustard
2 Tbs. red wine vinegar
1 cup olive oil
kosher salt & fresh ground pepper, to taste

INSTRUCTIONS
First, prep all of the vegetables and place in a large bowl. Then, combine all of the dressing ingredients in a blender or food processor. Blend all until smooth, check the seasonings, and add more salt and pepper as needed. Finally, when ready to serve, drizzle some of the dressing over the vegetables, toss to coat and serve immediately.

NOTES
I tend towards underdressing my salads, so initially, I would not use all of the dressing. Start with a light drizzle, toss to combine and then decide whether that is enough dressing for you. Add more as needed.

Also, the actual salad ingredients and amounts can be modified to your preferences, with no adverse effects. I often don’t add the chickpeas, because I don’t always have them on hand. However, they definitely do add not only a good amount of protein and fiber, but also some additional depth and texture to the overall salad. As always, play with the ingredient amounts to please your palate.

Regarding substitutions, if you don’t like feta, try goat cheese or even blue cheese, my husband’s favorite. He is always “suggesting” that blue cheese would be a great addition, and it is! You can sub in or out different lettuces, but I would definitely stick with the crunchy ones or a combination of crunchy ones. Also, consider adding in some olives, walnuts, toasted pine nuts or peperoncini for a little kick. Maybe some diced red bell pepper or some cherry tomatoes for color. A mixture of fresh herbs would also be yummy; try mint, basil, parsley or a combination to your liking. The one thing that I would not change however, is the dressing, I think it is perfect, delicious, and very refreshing just as written.

Well, this may seem silly to post about something as simple as avocado toast. However, hear me out before you dismiss this. There are so many variations of this and I dare say, this is the best or certainly one of the best I’ve ever had. It is insanely quick and simple to pull together and better than anything you get in a restaurant.

Now, as we all know, the simpler the recipe, the higher quality the ingredients should be. This is no exception, especially when it comes to the bread. If you don’t make your own sourdough, make sure to get a good quality loaf for this. However, if you’re feeling adventurous, you could always give it a try. Although there definitely is a learning curve, the effort is well worth it.

INGREDIENTS
2 slices fresh sourdough bread
1 ripe avocado
2 oz. goat cheese or marinated goat cheese
extra virgin olive oil
pinch of crushed red pepper
fresh ground pepper
kosher salt, any sea salt or fleur de sal

DIRECTIONS
First, soften the goat cheese a bit. Then, mash the avocado with a fork, add a drizzle of the olive oil, a pinch of red pepper, salt and pepper to taste. Stir to combine well. Alternatively, you could just slice the avocado, as opposed to mashing it. The choice is yours.

Next toast or grill the sourdough, to your liking, spread some of the goat cheese on the warm toast and then top with the avocado mixture. Finally, top it off with another few drops of the olive oil and a small sprinkle of the salt. Voilà, you’re done! Honestly, this is my all time favorite breakfast, I just never tire of it.

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.