This may not come as quick as Chipotle’s, but now you can bring something other than beer (but make sure to have that) to your friend’s Super Bowl party this weekend. The green Mexican dip has invaded American culture in the past decade, earning its spot on the counter next to the salsa and ranch. Besides being the key ingredient in guacamole, avocados are eaten in sandwiches, salads or simply straight out of the skin. For the health-conscious, it’s high in mono-saturated fats and fiber, and if you think bananas are good, these “alligator pears” have more potassium, gram per gram.

Types of Avocados

With seasonal varieties, grocery stores tend to stock different types of avocados during different months. There is, however, one year-round avocado that most restaurants end up using: the Hass avocado from southern California. To determine an avocado’s ripeness, look for the dark-green skinned ones (but not black) and squeeze. If the avocado yields to gentle pressure, it’s ready to be cut open.

Prep
First, dice the onion and tomato into small cubes so they’re easy to pick up with a chip. Next, throw the pits away and scoop the avocado flesh out with a spoon and put it into your mixing bowl.

How to Mash

I suggest using a fork for this. You want to end with a smooth consistency, but still have sizable chunks of whole avocado interspersed for taste. Throw in the diced tomato and onion and stir. Add the salt, pepper, garlic seasoning and hot sauce (Tabasco is my personal preference) depending on your tolerance. Before serving, squeeze a few drops of lime or lemon juice to keep the avocado from browning. If avocado is left in the air for too long, it turns brown and looks unappetizing (but tastes the same). The acidity of the lime helps reduce that.

Alternative ingredients
If you want to skip the dicing part, simply pour in some salsa to take care of the tomato, onion and spice. But be wary, watery salsa may make the guacamole runny. For the adventurous, throw in corn or black beans if you have either on hand. And if you want to make it really exciting, mix in feta cheese crumbles for a creamy, cheesy twist. Trust me.

Serve with tortilla chips and watch Manning dismantle the Saints’ secondary.

Hungry yet? Photo by Author.

Pomegranates had their fifteen minutes of fame a while back. There was the surge of pomegranate martinis and Bellinis, the POM juice fad, and the classy accompanying drizzle of pomegranate molasses added to salads and appetizers served at all the trendy restaurants. But even when this funky-looking fruit had its time to shine in the spotlight, no one actually gave any respect to the fruit itself. I feel it is time to change this. Pomegranates are actually one of the few fruits that are at their peak in the winter and are as fun to play with as they are to eat. While they might seem a little expensive (2 for $5 at Whole Foods or $1.29 each at Trader Joe’s), one pomegranate packs enough seeds to keep you munching for quite some time.

Picking your Pomegranate

Look for a pomegranate that has a shiny and deep red skin — the darker the skin, the riper the pomegranate. The pomegranate should feel heavy and be firm to the touch but should have a little give if you press on it. You can also tell if it is ripe if you are able to scratch the skin with your fingernail.

Prepping your Pomegranate

Pomegranates are a tricky little fruit. The entire pomegranate is basically composed of its seeds, which pack a zesty and slightly sour and sweet punch. The seeds are what you eat, but removing them from their flesh can be a tad time-consuming. I’ve found that the easiest way to remove the seeds is to score the pomegranate crosswise (you essentially want to cut an X about half-way down the fruit) and then pull the fruit apart to reveal all of the seeds. Use your fingers to remove the seeds from the white inner flesh and you’re good to go!

Eating your Pomegranate

Pomegranate seeds are great as a healthy snack. They’re also great sprinkled on oatmeal, tossed with grains like couscous or quinoa, or mixed into thick Greek yogurt and honey. But my favorite way to eat them is in a salad that’s adapted from my new favorite cookbook, Lucid Food by Louisa Shafia. I worked with Shafia this fall, and we made this salad for one of her cooking classes. I’ve since made the dish for various family and friend functions; it always yields rave reviews. Crunchy, salty, cheesy, sour, and sweet, this salad really covers all of your flavor bases.
Pomegranate and Cucumber Salad
[Adapted from Lucid Food]

In a small bowl whisk together the lime juice, honey, and a sprinkling of salt and pepper. Continue to whisk the mixture vigorously and add the olive oil in a slow, steady stream. In a large bowl, toss together the pomegranate seeds, cucumber slices, scallions, cilantro, and half of the feta. Pour the dressing over the ingredients and toss to fully coat. Garnish with the remaining feta and serve! Yields 4 generous servings.

Bake some potatoes at your next participatory dinner. Photo by traveling.lunas on Flickr, licensed under the Creative Commons.

While I love cooking for my friends, multiple dinner parties a month doesn’t really do wonders for my bank account. Though potlucks are great in theory, they can often be hard to organize on the spot and are better left for when you have time to plan them out. And so I’ve found that the happy medium is what I like to call participatory dinners. You make one or two dishes that your guests can contribute to in some way by bringing an ingredient of their choice. You provide the theme and let them do the choosing. I’ve had participatory dinners with pizza, ice cream and quesadillas, to name a few, but my latest conquest is potatoes.

Oh, potatoes. They’re so versatile and yet so, well, boring. Or at least that’s what I used to think. And then I saw this Idaho potatoes commercial, and perhaps I was a little delirious because I was battling the swine flu, but damn, did those potatoes look good! They were baked to crisp and golden perfection and topped with a mountain of different garnishes from sour cream to cheese to scallions to bacon. Then came the “aha” moment — a baked potato participatory dinner! It’s cheap at $1.49/pound for potatoes at Whole Foods Evanston, it’s easy and you can dress those baked babies up in any which way.

The Plan

Figure out how many people are coming to your dinner and budget one large Idaho or Russet potato per person, plus a few extra in case there are any mishaps or particularly hungry eaters. You will be in charge of baking all the potatoes and providing a few of the basic toppings, like butter, sour cream and chopped bacon, since that requires cooking. Tell your friends to bring a topping or two of their choosing.

How to Bake a Potato

There are a million different recipes for how to bake a potato, and the end result varies slightly. Here’s my recipe and feel free to tweak it to your liking:

1. Preheat your oven to 350 degrees and make sure that one of the racks is directly in the middle of your oven.
2. Wash and scrub each potato thoroughly with water, and fully dry.
3. Use a fork to pierce holes in the potato to allow some of the steam to escape.
4. Lightly coat the exterior of each potato with olive oil and sprinkle generously with salt.
5. Place each potato on the middle rack(s) of your oven, and try your best to evenly space them.
6. Bake for approximately one hour until the skin is crisp and the potato is very tender to the touch.

Topping Suggestions

You should encourage your friends to be creative, but you can also make some recommendations about what to bring. Here are a few ideas:

• Shredded cheese: Cheddar and Monterey Jack are crowd pleasing faves, but most sharp and tangy cheeses will do.
• Fresh herbs: Herbs with a bite like scallions or chives are my favorite, but cilantro, parsley and tarragon also work well.
• Spreadable cheeses: My favorite way to eat a baked potato is with a slathering of Boursin cheese. Flavored cream cheeses and Laughing Cow cheese also taste delicious when paired with your spud.
• Chopped vegetables: Chopped tomatoes, chopped steamed broccoli, chopped olives, chopped artichoke hearts and chopped avocado are all great.
• Salsa and/or guacamole
• Some funky options: alfalfa sprouts, hummus, toasted sunflower seeds, pesto, blue cheese dressing, chopped sun-dried tomatoes.

Serving Suggestions

While one baked potato per person is filling, I’d recommend that you have something else just to give your guests a little variety. Throw together a simple salad to pair alongside or whip up a batch of brownies to end your starch fest on a sweet note.

I could probably live on pasta: it’s cheap, it’s versatile, and it’s ever-so tasty. But the health-conscious side of me refrains from too much pasta intake; I constantly search for more nutritious whole grain options to fill that void. As a result, I’ve fallen in love with quinoa, millet, amaranth, wild rice, kamut, buckwheat, and others. My newest love is farro.

Rumor has it that farro was one of the world’s first domesticated plants and a grain enjoyed by the ancient Egyptians and Romans. Today the grain is widely used in Italian cooking and recently has become a favored grain among healthy foodies. Farro is not only delicious and filling, it’s also high in fiber, vitamin B, and protein. You can easily find it in Whole Foods, and try it in these recipes.

Farro and Roasted Butternut Squash Salad

I originally made this dish for a big group of friends and family. It was a huge hit and the leftovers were even better. I am always looking for new ways to use squash during the fall; this is a great way to use squash and other fall flavors.

What You’ll Need:
• 1 medium-sized butternut squash, peeled, seeded, and diced into ¾ inch cubes
• 1 cup farro
• ½ cup walnuts
• ½ cup dried cranberries
• ¼ cup chopped parsley or basil
• Juice of ½ an orange
• Walnut oil*
• Honey

*Walnut oil can be expensive, so you can substitute for another light oil like grapeseed or safflower oil.

1. Preheat the oven to 400 degrees.
2. Place the butternut squash in an even layer on a baking sheet and drizzle with walnut oil, salt, and pepper.
3. Place in the oven and cook for 20 minutes, turning once, until the butternut squash is tender.
4. Meanwhile, place the farro and 4 cups of water in a saucepan and bring to a boil. Cover and simmer over medium-low heat for about 20 minutes, until the farro is tender but still has a bite.
5. Drain well and pour into a large bowl.
6. Top the farro with the squash, cranberries, walnuts, and herbs. Drizzle with walnut oil, the orange juice, and honey and mix all of the ingredients until they are fully combined.
7. Taste, and adjust seasonings accordingly. This dish can be served immediately or left to marinade and served at room temperature. Serves 4-6 depending on portion size.

Hearty Tomato Soup

I used to tease my roommates because of the amount of soup they ate. Now I have somehow turned into the soup addict. This soup is a great weeknight meal and is perfect alone or served up with a classic grilled cheese sandwich.

What You’ll Need:
• 1 clove garlic, minced
• 1/3 cup chickpeas, drained
• 1/3 cup cooked farro
• 1 ½ cups tomato soup (Trader Joe’s, Whole Foods, Pacific Natural Foods, and Imagine all have natural and tasty versions)
• Handful of baby spinach (arugula also works well)
• Salt and pepper to taste

1. Sauté the garlic in about a tablespoon of olive oil over medium heat until it is tender.
2. Add the chickpeas and farro and stir until the ingredients are fully heated through.
3. Add the tomato soup and simmer.
4. Just before serving, add the spinach and stir until the spinach wilts. Season with salt and pepper and serve with crusty bread or a grilled cheese sandwich.

Go Italian with this yummy Pasta Carbonara. Photo by the author.

Back when I was a freshman, the Evanston dining scene was all the rage. Between Joy Yee’s, Flat Top and Lulu’s, I couldn’t get enough. But my affinity for the restaurants in our lovely suburban college town has faded.

I now find that I’d much rather cook for my friends than go out to eat. And even if I don’t have an abundance of ingredients to whip up a gourmet feast, I know that I can always fall back on these last-minute recipes using ingredients I have in my fridge and pantry. They’re guaranteed to please my friends and save us all a pretty penny.

1. Pasta Carbonara

Pasta Carbonara is a classic Italian dish that is essentially pasta with ham and egg. The dish is traditionally made with guanciale, or cured pork jowl, but I can guarantee you won’t find pig jowls just lying around in any college kitchen. Luckily, bacon is an easy substitute for the guanciale and the dish will be just as delicious. Pasta Carbonara is a real crowd-pleaser because, let’s face it, who doesn’t love bacon? Well, me. But that’s a story for another column.

What You’ll Need:
• 1 lb. pasta (I prefer to use spaghetti, fettuccine or egg noodles, but any pasta will do)
• 6 slices bacon, chopped into bite-size pieces
• 2 cloves garlic, finely chopped
• 2 eggs, beaten
• ¾ cup grated pecorino romano or parmesan cheese

1. Bring a large pot of water to a boil.
2. While the water is coming up to a boil, heat a medium skillet over high heat and add the bacon, continuing to stir so that the pieces do not burn.
3. Once the water is boiling, add a generous amount of salt and the pasta and cook for the amount of time listed on the box.
4. When the bacon starts to render and begins to crisp, add the garlic and reduce the heat very slightly.
5. Add the beaten eggs, a generous sprinkling of pepper and ½ cup of the grated cheese to the bowl you will serve the pasta in.
6. Right before the pasta is done cooking, add the garlic and bacon mixture to the bowl and then immediately drain the pasta and add it to the bowl.
7. Mix all of the ingredients together. The heat of the pasta will cook the eggs and create a creamy sauce.
8. Finish the dish by garnishing it with a bit more pepper and the remaining ¼ cup of cheese.

2. “Method” Salad

I believe that learning to cook is much more about learning methods than memorizing specific recipes. This is especially true when it comes to making salads. There are a million different ways to make a salad, but you can’t go wrong when you combine something crunchy, something crispy, something chewy and something cheesy. And no iceberg lettuce!

• Lettuce: Leafy greens are the way to go. Field greens and baby spinach are a safe bet, but if you want something with a spicier kick, try baby arugula or watercress.
• Crunchy: Toasted nuts are always great. Walnuts and pecans will definitely work, but you can experiment with sunflower seeds or pistachio nuts.
• Crispy: I prefer to use something that is slightly sweet, such as sliced crispy apples or pears. If you want something more savory, try sliced bell peppers or sliced red onions.
• Chewy: Dried fruit is a lovely complement in any salad. Raisins or dried cranberries work well, but you can also try dates or dried figs.
• Cheesy: For creamier cheeses, go with goat cheese or bleu cheese. If you want something saltier, try feta, ricotta salata or shaved parmesan.

3. “Method” Dressing

You can really take this dressing in any direction you want, depending on what vinegar and oil you use, what herbs you add to it and whatever else you might throw in. Here’s my recipe for the most basic version, but you can dress it up any which way you like.

What You’ll Need:
• 1 tablespoon Dijon mustard
• 2 tablespoons honey or agave nectar
• ¼ cup vinegar (red wine, white wine, champagne and cider will all work well, but I would avoid using balsamic)
• 2/3 cup oil (olive oil, grapeseed oil, safflower oil and walnut oil will all do)

1. Mix the mustard, honey and vinegar together.
2. Whisk vigorously as you slowly add the oil so that the dressing emulsifies.
3. Add salt and pepper to taste.

The Hamburger. What was once pedestrian Americana, the territory of backyard barbecues and fast food chains, has enjoyed a rebirth of late. Thanks to chefs like Daniel Boulud — whose $120 signature burger combines sirloin, braised short ribs, black truffles and foie gras — the burger has been elevated to gourmet status.

Now I’m not suggesting you break out the black truffles, but these home gourmet burgers are delicious, easy to make and can take on a range of flavors depending on what you put in the herb butter.

Rosemary-Garlic Burgers

What You’ll Need: (makes 4 burgers)

• 1.5 lbs 80/20 ground chuck beef. (80/20 means this ground beef has 20 percent fat content. The fat content keeps the burgers from drying out when they cook)
• 1 stick unsalted butter, room temperature
• 2 or 3 cloves of garlic*
• 1 tablespoon of Rosemary*
• Salt and pepper
• 10 mushrooms, sliced
• Half an onion, sliced
• Lettuce, only the green, leafy part
• 4 slices fontina cheese
• 4 buns, either brioche or potato rolls

*You can use whatever herbs and spices you want in the butter, just change the toppings to suit. For instance, put Middle Eastern spices in the butter and serve the burgers on pita.

1. Put the butter in a small mixing bowl, add pressed garlic and rosemary and stir well.
2. Roll the herb butter in a sheet of plastic wrap, forming a log and refrigerate until solid.
3. Put the ground meat in a mixing bowl, sprinkle liberally with salt and pepper, mixing with your hands to make sure there’s even seasoning.
4. Divide the meat into 4ths and lightly form into balls.
5. Cut 4 ½ inch slices of herb butter and push them into the center of the burgers. You might have to re-form the balls around the butter pats.
6. Heat up a large frying pan, place the burgers on the pan, then immediately flatten them into patties with a spatula.
7. Cook until done, 4-5 minutes per side. During the last few minutes, put the cheese on the burgers.
   Right after you take the burgers out of the pan, add the mushrooms and sauté 1-2 minutes until soft. Top the burgers with mushrooms, lettuce and onions.

*Note: you will definitely have herb butter left over, so optionally, you can spread some on both inside faces of the buns, top with the cheese and toast in the oven while the burgers are cooking.

You can feel good about this sustainable sandwich. Photo by the author.

My ideal Saturday begins with a morning workout and a trip to the local Farmers’ Market. I flew back to Northwestern this weekend and made it a point to take a trip to the farmers’ market located on Oak Avenue and University Place. I had plans to cook lunch with a good friend and created a little challenge: Our meal would be prepared using only ingredients from the farmers’ market. Here’s proof that taking advantage of local and seasonal products is not only environmental and health conscious, but lots of fun, too.

What I bought:

• 1 loaf of sourdough wheat bread – $5
• 1 bunch of wild arugula – $2
• 1 4 oz. package of Wisconsin goat cheese – $4
• 1 head of garlic – $.50
• 1 lb patty pan squash – $2
• 2 small bell peppers (1 red and 1 purple) – $1
• 1 medium cippollini onion- $.50

Total Cost: $15. It may seem expensive, but it’s cheaper than if the two of us had gone out to lunch.

Roasted Red Pepper, Arugula and Onion Panini

When my friend Mike showed me his sweet panini press, I knew we had to use it. This sandwich works well without heating the bread, but if you want a warm sandwich and don’t have a panini press, you can just place the sandwich in a skillet over medium-high heat and weigh it down with another skillet and a few cans.

What You’ll Need:

• 4 thick slices of rustic bread (i.e. sourdough, ciabatta or a boule)
• 8 arugula leaves
• 1 medium cippollini onion (or another sweet onion variety), sliced into ¼ inch rounds
• 2 small bell peppers, roasted*
• 2 oz. goat cheese

1. To roast the peppers, turn a gas burner on to the highest heat and place the peppers directly over the flame. Leave the peppers until the side begins to blacken and blister and continue to turn until all the sides look like that.*
2. Immediately remove the peppers from the heat and place into a brown paper bag, making sure to fold over the top so that the peppers can steam.

While the peppers are steaming, place the onions on the panini press and cook for about 5-10 minutes until they are browned on both sides. You can grill the onions or lightly sauté them in the pan until they are tender and translucent if you don’t have a panini press.

3. After the onions are finished, set aside and remove the peppers from the paper bag. Peel the skin from the peppers and slice each pepper into four large slices, cutting the flesh from the ribs and seeds.
4. To assemble the sandwich, spread an ounce of cheese each on two of the bread slices and divide the rest of the ingredients in half, layering arugula, onions, and finally the peppers. Sprinkle with salt and pepper and place the second bread slice on top of the peppers and place under the panini press for 5-10 minutes until the bread is crisp and browned. Serve immediately!

*If you have an electric stove, you can just slice the peppers into long strips and sauté them in a bit of oil until tender.

Sautéed Patty Pans

The best kind of UFO. Photo by the author.

Patty pan is a delicate squash varietal that looks like a flying saucer and tastes similar to yellow summer squash. I always seek it out when I go shopping at the farmers’ market because it looks so intriguing and tastes delicious even when simply sautéed with a little bit of butter, salt, and pepper. I was thrilled when I discovered some on Saturday, and later turned them into a delicious side dish to serve alongside our paninis.

What you’ll need:

• 1 pound of patty pans, cut into 1 inch pieces
• 1/2 cup water
• 1.5 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper

1. Place the chopped patty pan into a sauté pan and cover with the 1/2 cup of water. Cook covered over medium-high heat until the water has dissolved and the squash is tender.
2. Add the oil and garlic to the pan and increase the heat slightly.
3. Sauté the squash until they are golden brown and slightly caramelized, about 7-10 minutes.
4. Add the butter and a generous sprinkling of salt and pepper. Serve as soon as the butter is completely melted and coats the patty pan.

Quick and Easy Applesauce

Fresh applesauce. Photo by author.

Applesauce is not just meant for babies. I love making my own hearty applesauce and using it to flavor yogurt, oatmeal, or just to spread on toast. This recipe is simple and always comes out well. You can add other flavor agents like raisins, maple syrup, or nutmeg if you’d like, but I prefer to keep it plain and let the natural sweetness of the apples shine through.

What You’ll Need

• 6 firm apples (I like to use Honey Crisp, Braeburn, or Pink Lady), peeled, cored, and chopped into approximately ½ inch cubes
• 1/2 cup of water
• 1 teaspoon cinnamon

1. Place the apples and water in a large pot and cover.
2. Simmer over medium-low heat for approximately 25-30 mins, stirring every 5 minutes or so.
3. Remove the pot from the heat when the apples are very tender but still have some shape to them.
4. Stir in the cinnamon and allow the mixture to cool before placing into a sealable container.
5. The apple sauce will last for a week in the refrigerator but can also be frozen and keep for months.

Potato and Apple Hash

This might sound a bit weird, but the apples and onions add a faint sweetness to this dish that makes it simply irresistible!

What You’ll Need

• 3 firm apples, peeled, cored, and finely sliced
• 2 white onions, peeled and finely sliced (the onions should be sliced the same thickness as the apples)
• 3 tablespoons butter
• 2 tablespoons oil (I prefer to use grapeseed, but vegetable or canola works well too)
• 1 tablespoon maple syrup
• 4 large potatoes, peeled and cubed

These sunny side up eggs will brighten your day even in the worst of Chicago weather. Photo by yomi955, licensed under the Creative Commons.

In even the sparsest of college houses and apartment refrigerators, I’ve found the same three staple ingredients: eggs, beer and peanut butter. But rather than use the Great Trifecta and risk a vomit-inducing flavor profile — peanut butter-frosted beer cupcakes anyone? — I am choosing to focus this week’s column solely on eggs. These same college houses and apartments have seen their fair share of vomit without my help.

Eggs really are an incredible ingredient. From smooth meringues to fluffy frittatas to melt-in-your-mouth popovers, you can do almost anything with eggs. But sometimes the simplest preparations are the best way to go.

Sunny side up eggs with bread crumbs

This is hands down, without a doubt, my absolute favorite way to eat eggs. If you’re a bit squeamish about raw eggs, I would recommend cooking the egg for a bit longer or cooking it over easy, but I like it barely cooked so I can enjoy all of that yolk-y goodness.

What you’ll need:

• 3 tablespoons bread crumbs
• 1 tablespoon olive oil
• ½ lemon, juiced
• 1 egg
• Salt and pepper
• 2 cups of greens*

*You can either use raw greens, such as mesclun greens or baby spinach, or cooked dark greens, such as spinach or arugula in a bit of olive oil and garlic.

1. Heat a small skillet over medium-high heat.
2. Heat the olive oil in the pan for about 30 seconds and then add the bread crumbs. Stir the bread crumbs until they are crisp and golden brown.
3. Once the bread crumbs are done, immediately remove them from the pan and squeeze the lemon juice on top.
4. Wipe the same skillet with a bit of paper towel to remove any excess crumbs, and place back on the stove. Lower the heat to medium-low and add a touch more olive oil or butter.
5. Crack the egg right into the pan, making sure not to break the yolk, then leave it alone. The point is to leave the egg completely intact.
6. Once the whites have set (after about 1 or 2 minutes), remove from the heat and carefully place on top of your greens.
7. Sprinkle the eggs with salt and pepper and top with the lemony bread crumbs. I promise, simplicity never tasted so good.

Parmesan orzo scramble

Whenever I make pasta, I always seem to make way too much. And I always find that reheated pasta tastes pretty nasty. This egg scramble provides the perfect solution for all that leftover pasta. I first made it using orzo, but you can use any small pasta, or any larger pasta cut into smaller pieces.

What you’ll need:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ white onion, diced
• 1 zucchini, cut into small cubes
• 1 cup cooked orzo, or other cooked pasta
• 6 eggs
• 6 tablespoons milk
• Salt and pepper
• ½ cup grated Parmesan cheese

1. Heat the olive oil in a medium skillet over medium high heat.
2. Add the garlic and onions and sauté until the onions are barely translucent.
3. Add the zucchini, season with salt and pepper, and sauté for another 5 minutes, until the zucchini is tender.
4. Add the orzo and toss until the pasta is fully heated through.
5. In a small bowl, whisk the eggs, milk, ¼ cup of Parmesan, and a little bit more salt and pepper.
6. Add the egg mixture to the pan and scramble for about 3-4 minutes until the eggs are fully cooked. Top with the remaining Parmesan and serve!

Photo by the author.

A is for Apple Apricot Crumble

Forget putting an apple on your professor’s desk — use it in this delicious dessert instead! September means apples galore, so why not take advantage of all of the different varieties available in the market this season? This sweet and satisfying crumble serves double duty as breakfast or dessert.

What You’ll Need:

• 9 apples, peeled, cored, and sliced into 12 pieces each
• ¾ cup apricot jam or preserves
• 1¼ cup + 1/3 cup all-purpose flour
• 1¼ cup brown sugar
• 1 stick of butter, melted

1. Preheat your oven to 375 degrees.
2. Place the apricot jam and 1/3 cup of flour in a bowl and mix until well combined.
3. Place the sliced apples in a disposable half-size aluminum baking tin and pour the jam and flour mixture over the apples, mixing until all of the ingredients are fully incorporated. Make sure that the apple mixture forms one even layer across the baking tin and set aside.
4. In another bowl, combine the remaining flour and brown sugar.
5. Pour the butter on top and mix until the ingredients are well combined and the topping has a crumbly texture.
6. Generously sprinkle the entire crumble mixture evenly on top of the apples.
7. Place in the oven and bake for 40-50 minutes, until the crumble is golden brown and the apple-apricot mixture is bubbling.

B is for Breakfast Bruschetta

Just recently, I had brunch at the Stanton Social in New York and was taken with their play on bruschetta. Bruschetta is a quick and easy dinner or fun party food, but never considered a breakfast item. You can vary the toppings according to your taste, but I went with a more traditional tomato and basil approach.

What You’ll Need:

• 1 small baguette, sliced into 12 1-inch pieces (reserve any leftover bread for another dish)
• 1 garlic clove, peeled
• 6 eggs
• 6 tablespoons milk
• ¼ cup finely chopped fresh basil
• 2 plum tomatoes, each sliced into 6 slices
• ¼ cup grated Parmesan cheese

1. Preheat your oven to 375 degrees.
2. Place the bread slices onto a baking sheet and drizzle each piece with olive oil.
3. Bake for 8 to 10 minutes until the bread is crisp and golden brown but not burned.
4. While the bread is baking, beat the eggs, milk and basil with a little bit of salt and pepper and scramble in a pan with a bit more olive oil (so the eggs don’t stick) over medium heat for 4-5 minutes. Set aside.
5. Once the bread is done, remove it from the oven. Taking the garlic clove in your fingers, rub it across the tops of each of the bread slices. Discard any leftover garlic.
6. Place a slice of tomato on top of the bread and a tablespoon or so of the eggs on top of the tomato. Sprinkle each with Parmesan cheese and dig in!

C is for: Carrot, Cucumber, Cabbage and Cashew Slaw

If you, like me, are not a fan of mayonnaise, traditional slaw might not sound appealing. However, vinegar-based slaws can be light and refreshing, as opposed to their old-school creamy counterparts. I typically make slaws with all kinds of vegetables such as spinach, beets and fennel, but I figured I’d really play up the C theme with this one.

What You’ll Need:

• ½ head of green cabbage, thinly sliced
• 2 large carrots, peeled into ribbons
• 1 cucumber, peeled into ribbons
• ½ cup roasted cashews, roughly chopped
• 1/3 cup rice wine vinegar
• 1/3 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1.5 teaspoons sesame oil
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1 tablespoon green onions, finely chopped

1. Using a vegetable peeler, peel the outer layer off the carrots and discard.
2. Continue peeling the carrots to form thin ribbons. Repeat the same process with the cucumber.
3. Place the carrots and cucumber in a bowl with the cabbage and toss to combine.
4. In a small bowl, whisk together the vinegar, orange juice, soy sauce, sugar, sesame oil, ginger, garlic and green onions. Pour over the vegetables and toss to fully incorporate.
5. Sprinkle with the cashews and serve! This can be eaten alone or served with meat or fish as a colorful and healthy side!