3 ripe peaches, thinly sliced 1 1/2 cups extra-virgin olive oil 1 cup plus 2 Tbsp sugar 1/2 tsp kosher salt 3 large eggs 2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda Sweetened vanilla Greek yogurt or vanilla ice cream, …
Real Red Velvet Brownies
The natural sweetness and thick texture of beets keep these brownies tender. 2 large cooked beets or 1 14-oz. can beets, rinsed and drained 1/2 cup unsalted butter (1 stick), melted 1 cup sugar 1 tsp. vanilla extract 2 large eggs 1/2 cup …
Easy Eggplant Parmesan
1 large Seismic Gardens Eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight) 2 Local eggs, beaten with a fork 1 1/2 cup panko bread crumbs (or make your own bread crumbs) 2 tablespoons extra-virgin olive oil 1 (25 ounce) jar …
Crustless Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day. 2 Tbs. fine dry breadcrumbs 2 small leeks, white and light green parts halved and sliced ½-inch thick 2 cups chopped Swiss …
Arugula Ricotta Omelet
Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people. 1 egg plus 2 egg whites, or 2 …