Currant Griddle Scones – makes 8

24 03 2007


Adapted from Vegetarian Soups for All Seasons
By Nava Atlas


Carrot Cake – serves 15

24 03 2007



By: Brian D’Amico


Blueberry Corn Muffins

7 07 2006

Rustic Strawberry Rhubarb Tart – serves 4

27 06 2006

You can dispense with the pie plate when you make this gorgeous free-form tart filled with use of one of the season’s liveliest combinations: sweet, juicy strawberries and tart rhubarb.



1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into chunks
2 tablespoons canola oil
1/2 teaspoon distilled white vinegar
2 – 4 tablespoons cold water


Dough for one crust
2 cups strawberries, sliced
1 cup fresh rhubarb, sliced crosswise in 1/2-inch pieces
1/4 cup organic sugar or more, to taste
2 teaspoons all-purpose flour
2 teaspoons cornstarch


1. Preheat oven to 375F. Make the crust: In a medium bowl, mix flours, sugar, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse meal. Add the oil and vinegar, stirring to combine. Add only enough water to moisten the dough evenly. Gather the dough into a ball.

2. Turn dough out onto a lightly-floured piece of parchment. Dust dough with flour and roll into a sixteen-inch circle. Transfer paper with dough on it to a baking sheet.

3. In a medium bowl, toss strawberries and rhubarb with sugar, flour, and cornstarch. Place this mixture in the center of the dough, leaving a 2-inch border around the outside.

4. Use a spatula to pick up the edges of the dough and fold gently over the filling. (Don’t worry, the crust isn’t supposed to meet in the middle.)

5. Bake 40 – 45 minutes or until crust is golden brown and filling is bubbly. Allow to cool for 15 minutes before serving.

Chocolate Chips Apricot Blondies – makes 12 squares

27 06 2006

This stellar recipe includes healthful dried apricots and omega-3-rich walnuts and flaxseeds, plus people-pleasing chocolate chips, to make blondies that are as good for you as they are delicious.


1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of ground nutmeg
2 tablespoons ground flaxseeds
3/4 cup vanilla low-fat yogurt or soy yogurt
1/4 cup maple syrup or rice syrup
2 tablespoons safflower oil
1/4 cup low-fat milk, rice milk, or soy milk, as needed
3/4 cup finely diced dried apricots
3/4 cup semi-sweet chocolate chips, preferable cane juice sweetened
1/4 cup finely chopped walnuts


1. Preheat oven to 350F. Lightly oil a 9- by 9-inch baking pan.

2. Combine flour, baking powder, baking soda, nutmeg, and flaxseeds in a bowl and stir to mix.

3. Make a well in the center of the dry ingredients and add the yogurt, syrup, oil, and enough milk to make a smooth but slightly stiff batter. Stir to thoroughly combine. Add apricots, chocolate chips, and walnuts.

4. Smooth mixture into the prepared pan. Bake 25 to 30 minutes, or until the top is golden brown and a test-knife inserted in the center comes out clean (except for the gooey chocolate chips!)

5. Cool the blondies in the pan until warm, then cut into squares.

Strawberry Cheesecake Pie – serves 8

27 06 2006

There are two secrets to this mouthwatering pie. One is roasting the strawberries to release even more of their sweetness. The other is adding soft mascarpone cheese to the usual cream cheese. All together, they make a luscious summer treat that will wins raves every time you serve it.


1 graham-cracker piecrust in a pie pan
1 1/2 pounds fresh ripe strawberries, hulls removed
3 tablespoons maple syrup
16 ounces (2 packages) cream cheese, softened (you may use low-fat, if you like)
1/2 cup organic sugar
Pinch salt
1 large egg, at room temperature
Seeds from one half of a vanilla bean, or 1 teaspoon vanilla extract
4 ounces mascarpone cheese, at room temperature
1 cup whipping cream


1. Preheat oven to 300F. Place the strawberries on a baking sheet in a single layer and drizzle with the maple syrup. Bake for about an hour, until the strawberries are dark red and slightly reduced in size. Place berries and syrup in a mixing bowl and mash thoroughly. Cool completely.

2. Raise oven temperature to 325F. Place the cream cheese in the bowl of an electric mixer and beat on medium-low speed for about 2 minutes until creamy. Scrape down the sides of the bowl, then gradually add in the sugar and the salt. Scrape down the sides of the bowl and add egg. Scrape down the sides of the bowl and add the vanilla seeds and the mascarpone. Beat for about 3 minutes until creamy and smooth. (The vanilla bean pod can be stored in your sugar bowl to make fabulous vanilla-flavored sugar.)

3. Add cream cheese mixture to the bowl with the strawberries, stirring to combine. Smooth this mixture into the graham cracker crust.

4. Bake about an hour until set, then remove pie pan to a wire rack to cool. Refrigerate at least 4 hours or overnight.

5. When ready to serve, whip the cream until it holds soft peaks and spread it evenly over the top of the pie.

Mexican Chocolate Cake with Strawberries – serves 10

7 05 2006

Butter and cocoa powder to prepare baking pan
2 cups organic sugar
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
Cocoa powder for top (optional)
2 cups thickly-sliced fresh strawberries

1. Preheat oven to 350F. Butter a 13x9x2-inch pan, then dust with cocoa powder (this makes a nicer-looking presentation than dusting with white flour).
2. In a large bowl, combine sugar, flour, cinnamon, baking soda, and salt. In a heavy-bottomed saucepan over medium-low heat, whisk the buttermilk, butter, and cocoa until butter melts.
3. Pour butter mixture over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour batter into prepared pan.
4. Bake in preheated oven until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.
5. Run knife around pan sides to loosen cake. Invert onto a plate, then invert again onto serving plate. Dust top with cocoa, if desired. Surround cake with fresh strawberries and serve.