Skip to main content

Posts

Featured Recipe

Strawberry Shortcake

with strawberry sangiovese c omp ôt e, basil ice cream & balsamic honey reduction For the Shortcake: 2/3 c. granulated sugar 1/4 c. shortening 1 large egg 1 tsp. vanilla extract 1/4 tsp. salt 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/2 c. whole milk (I used plant based oat milk and it worked just fine) other: 1/2 c. fresh strawberries, sliced. Preheat oven to 350 degrees F. In a bowl, cream together sugar and shortening. Add eggs and vanilla and beat well. Combine the dry ingredients in a second bowl and add alternatively with the milk to the sugar mixture. Spread in a greased 9" square baking pan. Bake for 20-25 minutes. Allow to cool before slicing and serving. For the Strawberry Sangiovese Compote: 1/2 c. strawberries, chopped 1/3 c. sangiovese wine 1/4 c. granulated sugar Bring all ingredients to a boil in a large sauce pan. Reduce to simmer. Allow to simmer for 15 minutes. Remove from heat and let cool before serving with shortcake. Top with

Latest Posts

Mexican Elote (Street Corn) & Rice Bowl

Chipotle Fish Tacos

Lemon Olive Chicken with Orzo and Arugula Salad

Spicy Shrimp Tostadas

Vegetable Thai Red Curry

Roast Lamb Holiday Feast

Vegan Mushroom Shawarma Pitas

Lemon Chicken Meatballs

Crispy Asian Brussel Sprouts & Carrots

Crispy Baked Falafel

Raspberry Dark Chocolate Banana Bread Muffins

Vegan Egg Roll Noodle Bowl (gluten free optional)