1/2 cup butter or margarine
1 cup sugar
2 eggs
3 medium ripe bananas
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in.
Stir in flour, baking soda, baking powder and salt. Pour into a loaf pan. Bake in oven at 350F for 60 minutes.
1 cup oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tbsp vegetable oil
2 tbsp. honey
Mix all together, cook at 350 for 20 minutes.
1. Preheat the oven to 350° F.
2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.
3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.
4. Lightly grease a 9″ x 5″ x 3″ loaf pan.
5. Pour the batter into the prepared pan.
6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).
For the salad:
1 pound orzo pasta
6 ounces feta cheese, crumbled
2/3 cup kalamata olives, pitted and roughly chopped
1 clove shallot, diced small
Juice from 1/2 lemon
Salt and pepper
Layer about half the spinach into the bowl of a food processor or blender and disperse the walnuts, parmesan, cloves, lemon juice, and salt on top. Pulse until the ingredients are incorporated and the spinach is roughly chopped. Add the remaining spinach. With the motor running, stream 3 tablespoons of olive oil into the spinach until it is saucy. Scrape down the sides and give it a taste. Add more salt or lemon juice to taste. If you’d like a richer pesto, stream in the remaining tablespoon of olive oil.
Cook the orzo in boiling well-salted water until it is al dente, about 8 minutes. Strain and immediately combine with the pesto while the pasta is still warm. Add the feta, olives, shallots, and lemon juice to the pasta and stir gently to combine. Taste, and add more salt, pepper, or lemon juice as needed.
Let the salad cool and then refrigerate for up to a week. The flavors improve by the second day.
Slice the onions as thinly as possible. Pack the sliced onions into a large mason jar.
Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
In a medium bowl, toss the shrimp with the red pepper flakes. In a large, heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the skillet and saute until translucent. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil.
Spoon the shrimp mixture over pasta.
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes
Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.