Happy Chanukkah

Growing up in NYC, we celebrated many a festival of lights with our friends. This years I had my own small celebration with some help from Trader Joe's. I had their frozen potato latkes. Of course they are much better from scratch, but after working 10 hours, who has time. I served them with applesauce and plain yogurt, but to be honest sour cream is better. They were good, I even made them for the R. family and my little friend L. said, "Do these have onion in them?" "Why?" I asked, "I can just taste it, it is really good." Oh a young foodie.

Cold Cures

So, you might have been wondering where I have been, well, here is a clue:


Chicken soup, the cure for the cold. I keep a small amount of chicken soup in the freezer without the noodles, then cook the noodles in it when needed. This is just chicken stock, leftover chicken, carrots, salt and a box of tissues on the side. If I'm really sick I just have the stock in a coffee cup. I'm over my cold and on to the holiday cheer!

Blue On Highlands

So, my Mom came to visit and her rule was, no cooking! I got one pass to make my pizza, but after that, we hit the town. My love of food, fresh ingredients, cooking, and wonderful meals comes from both my parents. We ate dinner together every night. I really enjoyed having my Mom visit and we did go to gym everyday to help offset our meals out. One night we went to Blue On Highlands. I have eaten their takeout quite a bit as one of my clients likes to order out there. In fact the week before I had salmon that was to die for (okay I got 1/2 a salmon order as my little friend L. ate the other half). My Mom got the duck. It was very good. I got the braise short ribs (sorry no photo, my camera ate it). It was way to salty and I should have sent it back, but I was so hungry, and I was delusional into thinking that it would get better. The service was spotty, we had to chase down the waitress a few times. My coffee was refilled with cold coffee, so I had to toss the whole cup. I don't think I'll be going back anytime soon for dinner, the bar however is another story.

Ohhhhh, this is so good....(and I need a name for the dish)

I have developed a fondness for the spice Za'atar. When fresh fig season hits, I try to use them as much as I can. So this is an evolution to a wonderful dish. I mixed some Za'atar with olive oil say two two tablespoons of spice to almost two of oil, it should be a runny paste. Then I got super fresh pita from Russo's it was still warm. My first pass was just the Za'atar with the oil spread over the pita with some goat cheese. Cook at 400 for 10 minutes. I used way too much spice, so go lightly, this stuff packs a punch.



Take two, I sauted shallots in a little olive, then added about 3/4 cup mushroom very small dice, when they are almost done add the same amount of fresh figs same dice. After the figs are warm, add about one tablespoon balsamic vinegar. When the vinegar is reduced, taste mixture and season with a little salt and pepper. This time I used less Za'atar and oil mixture, I spread a very little over the entire pita. Add mushroom, fig, and vinegar mixture dot with goat cheese. Cook at 400 for 10 minutes.

My friend E, said, "You should sell this recipe, this is best." Praise from a teenager is worth twice adult praise.

So.....I'm not sure what to call this creation.

1) Fig, Mushroom, Balsamic Vinegar Reduction Goat Cheese Pizza (what a mouthful)
2) Za'atar Pizza
3) ?????

Any ideas?

Gravy Train

A colleague at work is recovering from hip replacement ( a little ironic for someone who works on an orthopedic unit). But my favorite get well gift is a home cook dinner delivered. Sometimes, I do a drop off, then call when I'm a block away. Here is my get well dinner, grilled salmon, mixed greens salad, avocado ranch salad dressing and lemon cookies (thanks Brown Eyed Baker). I try to make the meal to what the person likes and what they can eat during their recovery.

What do you like to make for get well meals?

Ooops

I wanted to make some lentils. I soaked them, they were spit, so I know that I didn't need to cook them too long. But I left them just a little too long, and viola....mush. No every dish is a success. So some nights you just have to have the fall back, cereal.

Ribs in the Crockpot

So, I've been using my crock pot for soups and stews, but I've been wanting to try ribs. So, one afternoon, I put in pork ribs, some coke, beer, and soy sauce, let it cook 8 hours, then browned it under the broiler with BBQ sauce, with some extra for dipping fries. Yum, yum, yum.

Broiled Grapefruit

I know some of you are not fans of grapefruit, and I respect that, I might think you are wrong, but I can respect your opinion. Now that fall is creeping winter here in New England, I am in the middle of the when to turn on the heat battle. To help me hold of a little longer in this battle, I have been thinking of ways to keep my oven working. Here is something that I have wanting to try. I used a red grapefruit, cut in half, sprinkled with brown sugar, cinnamon, and nutmeg then I broiled it for a few minutes until the sugar was brown and gooey. This was yummy. It also has lead to a new search--broiler pan--as my rental apartment has long been divested of the original. Try this on a lazy morning, but try to avoid spilling on the paper.

More Kale-Portuguese Soup

Last week my CSA buddy was out of town, so I got the entire batch of Kale. So, I'm taking a fellow blogger Stash's advice. I made Portuguese Soup. Oh, this was just wonderful. I used Chorizo (a spicy port sausage), potatoes, garlic and onions, and carrots, sauted for few minutes in my dutch oven, then I added turnips (hey more CSA bounty), white beans and very large portion of Kale. Simmered for 25 minutes. I ate two bowls for dinner with a nice sourdough roll and I have a freezer full of the rest. I brought some in to work to share, as this was too good to keep myself. Deb enjoyed her bowl her of soup.

Sofra-the cookies-my problem

Okay I am in deep trouble (thanks Sarah) with all cookies from Sofra. This time I went with the daily special of fig serpentine cookie. Phyllo dough wrapped around fresh figs jelly. Oh so good. A nice hot strong tea make the snack perfect.

Better get to the gym to counter act this....

Casa de Pedro

My girlfriend invited me out for dinner and show last week. I went after work, but the Friday night traffic was so bad, I wasn't sure that she'd make it. We went to Casa de Pedro in Watertown. It was early yet on a Friday night. I sat behind the bar. The place was huge! Since it was a festive night, I started the evening with a watermelon mojito. This was a great! The watermelon, lime and rum with the mint danced on my tongue.

I started with an Empanada, oh this was good, beef cooked to tenderness, covered with flaky dough. I have a fondness for Empanadas from grade school, where there were the hit of school fundraiser made by the Mara the custodian.

The shrimp dish looked great on the menu, lime and cilantro, oh so yummy. While the food was very good, the service was really bad. They had the restaurant divided into sections that left my part in the restaurant equivalent of Siberia.

Day out in Cambridge

I was off a few Sundays ago (feels like ages ago). I wanted to walk around in Central Square in Cambridge and shop at some of my favorite stores (a wonderful Asian grocery and Indian grocery). Off I went with my shopping bags and lilt in my step. I went to my favorite parking spot on the weekends (any Bostonian will tell you that good parking karma is worth your weight in gold). As I walked past the spot where the Asian grocery store used to be....gone (this should have been my cue to exit), but no, I kept on. I had great success at the Indian store. More on those purchase later.

Now I was hungry, so I was going to grab a bite at Green Street Grill. Well, they were not open for brunch, so I thought I'd try the sister restaurant to Sofa Bakery, Oleana. I did call before I walked over there, but alas, they don't serve lunch (we had moved out of the brunch category). Okay, when the tough times hit, you get a cheeseburger. So, I walked to Mr. Bartley's (I could taste the grilled beef and onion rings.) You guessed it, they are not open on Sundays. Now I was getting mad....

So, when the tough get mad, they get dessert. So I went to L.A. Burdick. This is a chocolate house of worship. I was shaking from hunger, so I thought I better get something beside my iced chocolate. I asked the server what was fresh and he recommended the peach (I was so hungry I don't remember if it was crumb cake or cobbler). So, my day was saved with these great treats. So much for being spontaneous.

Fabulous Friends and Great Food

A couple of weekends ago, I was lucky enough to get together with my college roommates. I lived in an apartment with six women (and one bathroom). These are some serious friends and when we get together, it is always great company, great food and oodles of laughter. One of best parts of these get togethers is that we have been friends for twenty years and no matter how long we are apart, we fall back into the groove after just a few minutes. For this get together, I must confess I made my standby, (all together now) Peruvian Grilled Chicken. This is a salad that was created with fresh arugula, boiled beats, and feta cheese. I think that Julie and Betsy were responsible, but I could be wrong. I know that what ever we make will only taste better with a side of great girlfriends. Special shout out to my friend Anne who is reading this at work with her lunch. Bon Appetite.

Chicken Soup

So, this week has been long and I've been fighting a cold. I check the fridge and thought I need some chicken soup, so I gathered the veggies on the edge and some frozen chicken for stock. I added fresh veggies, the cooked chicken and some left over noodles. I had three bowls for dinner and I'm ready....for bed. I love fresh soup and hopefully the chicken soup prescription will kick in tomorrow.

A Challenge is Issued!

I have a frient (friend and client) issue me this challenge recently:

"Make the giant bag of frozen veggies from the warehouse club taste palatable." My first thought, puree in a soup, "No" she said, too much work. How about a stir fry? Well they were a bag of stir fry veggies, so where was the challenge in that?....So, I roasted them at 500 degree in two pans one pyrex and one ceramic style one. I added onions, garlic, olive oil, salt and pepper. The goal, to roast out the water and roast in some crunch. I pulled off some water from both pans, but the ceramic one worked better.

The result... from the diners, "Amazing. We used them in burritos, but I also found myself eating them plain. You are a true miracle worker.
Thanks!"

Pantrypolouza

Dinner tonight was a new festival--must use up, rather than toss of leftovers. I had some cauliflower, tomatoes, peppers, potato, and onions from my farm share this week. I found some chicken thighs in the freezer that were on the edge of the toss date (do not worry they were on the edge of must use, not must get out the house). I did a quick check in the pantry and I found Korma Simmer Sauce from Trader Joe's and Harvest Blend Grains (couscous, red quinoa, baby garbanzo beans, and orzo). I had a side of tamarind chutney and yogurt. I ended up with dinner and 3 lunches in the freezer. The bread I bought, I must have bread with my Indian dinners. Cost per meal.....$2.69

Contest--Cheese Sandwich

Are you ready for a friendly contest? When my friend Brett sang the praises of the simple cheese sandwich I had to raise my own 1/2 lunch to toast the unsung hero of the middle of day energy giver. So here is the 1st Susan's Kitchen Mixer contest. The down and dirty:

Submit your best cheese sandwich idea by Thursday, October 1 st 9 pm (EST). You can post on the blog or email dancingsusan12 at gmail.com. Entries will be judged by Susan, Brett and his family (note young children will have a say) and one judge to be named. Winners will receive a small token from the Susan's Kitchen Mixer prize department. Winners will have their sandwiches made and enjoyed by many, but results are final and the Susan's Kitchen Mixer group is not responsible for bad bread choice or cheese gone bad. Please original entries only and no grilling allowed. Toasting of bread is okay.

On your mark.....get set.....go.......

Sofra Cambridge--Important Update

So, when I was traveling with my friend Ben (who was 10 at the time) to NYC (for one of the best vacations ever). I found that he would listen better if I started every sentence with the word...booger. Okay before you run away, I now know that if you want me to do anything, all you have to do is say, Sofra Earthquake Cookie. I will do anything, except clean my mom's office, well maybe that for three cookies. I had a long week and was driving by, a parking space opened up, so I took advantage. It was a thing of beauty, rich dark chocolate, soft, almost like cake, with a heavy dusting of confectioners sugar. I had two, that way it counts for dinner right? No really I'm stuffed, it was so rich. I think I'll just have one for breakfast. If this isn't clear how good a cookie it was, let me know, I'll eat another for you and try to explain better. I'm pretty sure I'll have to go back to compare the other desserts with this one. Thanks Sarah!

Sofra Cambridge

Tonight, I wanted to walk around Cambridge and have nice bite to eat. After driving around Harvard Square for 30 minutes, none of my usually parking spots panned out, so I went back towards Watertown where I had seen Sofra (in the old package store on the boarder of Cambridge and Watertown).

I started with the Green Apple and Rose water beverage. This was a bright green delight that tickled your taste-buds. I then had a heirloom tomato soup with cream. You could taste and see the fresh tomatoes in this simple but hearty soup. The freshly made thin crisps were a super compliment to the soup. I also had the three cheese spinach flat bread sandwich. This had great sweet spinach and a tangy cheese flavor combo. My only challenge was the spinach was in big pieces so there was a little biting and pulling action that could have a problem if I wasn’t trying very hard not to spill.

This cafe is part of the larger family of formal dinning, CSA farming, bakery, a book with the talented Ana Sortun. I will making a trip to the restaurant and checking out the book very soon.

Kale

I must confess, I'm not a huge fan of Kale. This summer has been a challenge since I've had weekly deliveries of the green curly veggie. I've tried it sauteed with garlic, then cooked with chicken broth with some lemon and honey. But, since it is getting a little cool, I took my sister's recommendation to have it in Miso soup. I even had some frozen tofu to add to the mix. It was pretty good, but I think I'll try a Portuguese Kale Soup if (or when) I get my Kale this week.

Fresh is Best

The farm share is definitely slowing down, but last week more fresh green bean came. I had to wash them very well, but eating these was like being outside with a cool breeze kissing your check. I blanched them (cook in boiling water 3 minutes, then plunge in ice cold water immediately), then browned some red onion (I also like shallots) in olive oil, added the beans and some kosher salt. I ate most of them on the way to table with my hands (shhhhh don't tell the manner's police).

Potato Leek Soup

Fall is creeping up in New England. I'm not sure where summer went, since it sort of slunk in like a teenager avoiding helping make dinner. It rained most the entire morning today, so lunch was potato leek soup. I just sauted the leeks in a little butter, added peeled and dices potatoes, chicken stock and boiled until tender. I used the hand blender, seasoned with white pepper, salt and parsley, and voila lunch. I made toast with herbed goat cheese and roasted red and yellow peppers. Very yummy.

Festival of Leftovers

In my efforts to save money and use up the stray items in my pantry, refridgerator, and/or freezer, I have a festival of leftovers. The frequency of the festival depends on how well I have managed my food allocation. Sometimes it is the small container of that great dish from last night. Others it is a freestyle cook, I take a main item, like Thai Green Curry Simmer Sauce (from Trader Joe's). I took a fresh tomato, onion, garlic, frozen shrimp, peas, garbanzo beans and Japanese spinach noodles. I calculated the cost of the dinner $1.24. This includes the meal I ate, plus I had enough for two frozen lunches for work. It was great! More on the cost of lunch soon.

Home Made Tomato Soup

When I picked up my CSA share, I had a bounty of tomatoes, so you could guess what was on the menu.

I had some chicken stock in the freezer, so I got to work. I cut up the goods, added some lovely red onions also from the CSA, a few cloves of garlic, dressed it with oil olive and roasted the bunch for about an hour. Next time, I would seed the tomatoes first, then roast. I put all the ingredients in a stock pot and pureed with the hand blender. Since I had not seeded the tomatoes, I had to seed them now, by pushing the pulp through a sieve. Let's just say, not something that I enjoyed. I ended up with two small size batches, one I added basamic vinegar to one and the other some chicken demi glace.

Here is the final result with Parmesan cheese and fresh basil. I have to confess I'm not sold on this--it is wonderful but the work:result ratio was too high. I'm still on the hunt.

Waste Not Want Not

I try so hard not to waste food, but it is not always easy. Who has not bought a pack of fresh herbs and had it turn to brown sludge in the crisper drawer since you only needed two teaspoons of it for the great dish. Here are my favorite tips to try and save on food (cooked and uncooked):

• Buy only what you are going to use, I might spend a little more per pound for fresh meat, but I don't need the Osmond Family size chicken package for just me.
  
• Save all old chicken bones and left over cooked chicken in the freezer then make stock out it. (Fresh chicken stock is like gold).
  
• Save veggies going over the edge in the freezer for stock.
• Wash lettuce when you get it and keep in a storage container, it will last longer
• Group dishes by the fresh items that you buy (I make chicken spinach soup with 1/2 bunch of spinach day one and spinach raspberry salad day two).
• Cook dishes in smaller containers, eat one and freeze the other.
• If the item in the store is sold by the pound, only take what you need, you don't have to buy the huge bunch of mustard greens
• If you buy in bulk, divide the product when you bring it home to manageable sizes. I do this for cheese, tomato puree, tomato paste, pasta, nuts, and milk.
• Package leftovers so you can use them, I made the lunch portions while I made dinner if I can. I also save little containers of stray items that I use in soups or sauces.
• Check the fridge and pantry before you shop, use what you have first.
  
• Find a buddy to share with if you can't use it, let someone else enjoy it.

Do you have a tip that works for you? Please share with the group.

Raspberry Vinaigrette Salad Dressing-even a six-year old will like!

I made this dressing to eat with my salad and it was yummy, I served it to my favorite salad hater and even she ate it (but on the cucumber only, she is a master of avoiding green things). I am going to try this with other fruit and on spinach (you can heat in the microwave for 30 seconds then pour over spinach).

Here is the recipe:

Raspberry Vinaigrette
3 oz Fresh Raspberries
1 tsp lemon juice
1/4 cup orange juice
2 Tbsp. canola oil
Salt and pepper

Place all ingredients in a blender or food process and mix until smooth. Season with salt and pepper. If you want to go the extra step, push through sieve to remove seeds.

Julie and Julia

I went to see the movie Julie and Julia last night with my two favorite foodies, my Dad and older sister. I just finished the book and was excited to see the movie. I’m a huge fan of the women in the movie, Meryl Streep, Amy Adams and Nora Ephron. The movie had some nice touches different from the book, but made for better visual storytelling. What I loved about both the book and movie was the love that the two women had that help fuel their passion in the kitchen.

Snack at the movies, popcorn and skittles of course. And yes I eat them together, thanks to my cousin.

Girls' Night Out-The Meal

To continue the girls' night review....we went to Lola after our very nice beverages, we went with one of favorite dishes, guacamole. They make table side, oh, nothing better than that. They don't use the molcajete to make the guacamole in, probably for health code reasons. But either way, the guacamole was delish! They even add their name in spice on the top of the bowl.


I had a Chile Rellenos stuffed with eggplant and goat cheese and grilled shrimp on the side and black beans. A new twist on an old favorite.







My cousin had the fried oysters, scallops, salmon and shrimp, topped with a trucker's egg (this is an over easy egg with the edges of the white browned).









For dessert we had the malted milk flan with carmel pop corn. Very good, I enjoyed the mix of the smooth flan with the rough edge of the popcorn. I will go back, to Lola if I get the time on another trip. Girls' night out, great food, better company, laughs all around.

Girls' Night Out

I am on vacation with my family in Denver. One thing that I love to do is hang out with the girls/women in my family. This started with many a visit to my grandmother Jane, who passed away two years ago. While that was a very sad occasion, girls' night out is always a ton fun. Laughing until you can't breath. My two aunts, Linda and Janet, are funnier than anyone I've ever met. This girls night out only had one of two amigos, but, we did have two of my other wonders girl relatives. We picked a restaurant that looked fun and was going to be even more fun with the company. We went to Lola, and it was wonderful. They have very fun (and serious) drinks. I started with a cucumber drink, with lemon and ginger, different but smooth.

Tomato Soup-The Can

So my love of tomato soup is not just about what you can get a restaurant, I love the soup that you can eat at home. I tasted, many,many, many canned soups (Campbell's (made with water and milk), Amy's, Progresso, Foodtown, Trader Joe's, and 365 Everyday are just the ones I remember) but the clear winner that you want to have a on cold day with your grilled cheese is........Muir Glen.

Tomato Soup--Part II

In my quest for the best tomato soup, I made quarts and quarts of it, but my favorite is still Sarabeth's Creamy Tomato Soup. I try to go there at least once a trip to NYC, and have been known on occasion to go more than once. Your meal will be complete with a bowl of soup and a muffin.

Tomato Soup

Okay, I have a thing for tomato soup. I will order it every time it is on the menu. In the past two weeks, I have had it four times. Here are some of the good, bad, ugly and lick the bowl (or use your bread). Reviews.

Not Your Average Joe's this was a lovely roasted tomato soup with fresh basil. This is the classic tomato soup.

The second tomato soup, is more of a gazpacho, completely pureed, with a dollop of guacamole, wrapped with cucumber slice, topped with a fresh baked cheese stick. This is from my parents' favorite brunch spot Cafe Orlin. This soup went to the top of my great soup lists. I will try this if the tomatoes are able to survive the summer.

Keen's Steakhouse

Birthday's are wonderful to celebrate with a wonderful night out. My brother-
in-law's birthday was feted at Keen's Steakhouse. This is an institution that has been in NYC for years, but not one that my family has been to (there are 140 years between the 5 of us in NYC). I started with the lobster salad with grapefruit dressing. I then, I went with the lunch cut NY Strip, ohh like buttah.

My sister and brother-in-law had the porterhouse for two. Quite a hunk a meat!

Peruvian Grilled/Roasted Chicken

My love of this chicken dish started 18 years ago when my college roommate, Liza found this gem on the upper east side in NYC El Pollo. My sister has found a national chain that makes this chicken, El Pollo Loco. But, the real secret is that this chicken is so easy and can be made a home. I made this for my parents and they loved it! I made it for a bbq birthday party and it was the hit of the party (as reported by the organizer). I keep one recipe in the freezer and I keep one jar of the marinade in the fridge. Here is the recipe:

Peruvian Grilled/Roasted Chicken

• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 whole chicken (about 3 1/2 pounds), quartered (I use just thighs)
  

• Accompaniment: lime wedges

Marinate chicken:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

Grill chicken:
If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.

If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

Cooks' note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.

Grocery Lists

I love a good list. I've tried the list on the Palm Pilot, I need to try a few iPhone list apps, but what have always loved is the paper grocery list. I started making my list by aisle from my old Park Slope Food Coop days. This is a wonderful place that I used to shop at and then worked at when I lived in Park Slope. In the very old days, you had box that you hunted and gathered your purchases in, so only making one trip down the aisle was key. It has since expanded to the luxury of carts and aisles big enough for two or even three people across.

I make these lists for my clients, and here is my secret, keep your grocery recipts for a few weeks (the best part is that the store already sorts the lists for you in sections. You can then use word or one of the many free web applications (GroceryWiz, Grocerylist.org, or Freeprintablegrocerylist) The last one you can download the word document and edit it to fit you perfectly.

I have my list set up the four stores that I like to buy from Trader Joe's, Stop and Shop, Russos and Roche Brothers. I know a little nuts, but I try to shop where I am, so I end up with stuff from different stores. I keep one printed on the fridge, so I can mark off what I need before I go. I think I might try to laminiate one and use a grease pencil to save paper.

Busted

So tonight I tried a favorite grilled corn recipe. I even made a back-up piece of plain corn for L. as I know she is only eating, plain, de-veined, de-fatted, extra butter and cheese foods. So the corn was terrible, but the best was her comment, "You've made better, so don't worry."

So I gave her some kale instead.

Tender at the Bone

I was gifted with Ruth Reichl's Tender at the Bone (thanks R. family). I read this on my trip to NYC. I'm sure the people next to me thought I was nuts as I laughed, laughed and laughed about some of the crazy things that happen in the book. I will be making Coconut Bread and Mohammad's Bisteeya very soon, and hope to have them perfected by winter.

Great Cookies and Simple Recipe Alteration

We had a nursing student at work do a rotation with us. At the end of her internship she made some of best oatmeal cookies I've ever had (not as good as my Dad's but that is another story). I asked for the recipe and she said that she had taken one from web and doctored it a little. Here is the original with Kelly's and my additions in blue:






Oatmeal Cookies
INGREDIENTS

* 1 cup butter, softened (change to ½ cup and add ½ cup agave nectar)
* 1 cup white sugar (use ½ cup white sugar if using agave nectar)
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats
* 1 cup mini chocolate chips (dust with flour before adding at end to keep them from
sinking to the bottom)

DIRECTIONS
1. In a medium bowl, cream together butter, white sugar, brown sugar and agave nectar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats then chocolate chips. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar (I don't do this usually).
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Salad Dressings

Since my farm share includes a lot of fresh organic salad greens, salad is a twice-a-day meal item (I even had it for breakfast one day). But it was getting a little old, so I decided to make some new and fresh salad dressings. I had a lot of parsley and cilantro so I started searching using those ingredients. I came up with two, Avocado Ranch Dressing and Fresh Green Apple and Parsley Dressing. Run, run, run I tell you to make these two. If you can only make one, make the Avocado one. I brought in a batch to work to see what other people thought and it got nothing but raves. I took to a clients and they loved it. You can eat in on anything, salad, chips, veggies, sandwiches, wings, off your fingers, or anything.