Ingredients:

Zucchini Fries:

• 2 zucchinis
• 1 cup finely crushed almonds (use a food processor or blender)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• 1/3 cup grated parmesan cheese
• 1 egg, whisked

Yogurt-Dill Dip:

• 1/2 cup greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• salt and pepper, to taste

Preparation:

1. Preheat oven to 425º F and line baking sheet with parchment paper.
2. Prepare the zucchini into fries by cutting off the ends, then in half. Place the zucchini flat side down and cut into quarters, length-wise.
3. In a small bowl, mix together the crushed almonds, salt, pepper, garlic and parmesan cheese.
4. In a separate bowl, add the egg.
5. Dip the zucchini in the egg first, then coat in the crushed almonds.
6. Bake for 15 minutes, flipping in halfway between.
7. For the yogurt dip, mix all of the ingredients together in a bowl.
8. Enjoy!

Recipe adapted from Tasty

Ingredients:

• 1/4 cup salted or unsalted butter
• 2 yellow onions, sliced
• salt, to taste
• 2 tablespoons dry white wine or water

Preparation:

• In a pan over medium heat, melt the butter (add a pinch of salt if using unsalted)
• Once the butter is melted, we are going to take it a step further to brown! Continue cooking the butter, stirring constantly until brown bits appear at the bottom of the pan (it may foam up a bit but stirring should help you see the brown bits appear!)
• Once the butter is brown, reduce the heat to LOW, add in your sliced onions and stir to coat.
• We are going to go very low and slow here, so not to burn the butter & onions. Keep stirring regularly! This will take 45 minutes to an hour.
• Once soft, season the onions with another small pinch of salt and continue cooking, stirring every couple of minutes to prevent them from sticking or burning.
• Keep cooking and stirring until golden brown, add in your white wine or water and scrape up and brown bits stuck to the pan.
• Once the onions are a deep brown caramelizey color. Remove from pan and set aside.
• Enjoy or use in my delicious brown butter caramelized pasta recipe!

Ingredients:

• vegetable oil, for frying
• 2 large onions, roots trimmed
• 5 oz potato chips, original (I used Lay’s)
• 5 oz potato chips, sour cream and onion (I used Lay’s)
• 5 oz potato chips, BBQ (I used Lay’s)
• 1 cup all-purpose flour
• 3 large eggs
• ¼ cup buttermilk
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• fresh parsley, for garnish, chopped
• dipping sauce, of choice, for serving

Preparation:

1. Add enough oil to a large Dutch oven or heavy-bottomed pot to come about halfway up the sides. Heat the oil until it reaches 375˚F (190˚C).
2. Slice the onions ¾-inch (2 cm) thick and separate into individual rings.
3. Place the original potato chips in a resealable plastic bag and crush into crumbs. Transfer to a shallow bowl and repeat with the sour cream and onion and BBQ chips, adding each flavor to a separate bowl.
4. Add the flour and eggs to 2 more shallow bowls. To the eggs, add the buttermilk and a pinch of salt and pepper and beat to combine. Add 1 teaspoon salt and 1 teaspoon pepper to the flour and mix to combine.
5. With one hand, dredge an onion ring in the flour mixture and gently shake off any excess. With the other hand, dip the onion ring in the egg mixture and let any excess drip off. Dip once more in the flour, then the egg. Dip the onion ring in 1 of the 3 chip flavors, ensuring that the ring is coated thoroughly. Set on a baking sheet and repeat with the remaining onion rings, coating about ⅓ of the rings in each chip flavor.
6. Working in batches, fry the onion rings in the hot oil for 2-3 minutes, until golden brown. Watch carefully, as the onion rings will cook quickly. Transfer to a wire rack to drain.
7. Sprinkle the onion rings with parsley and serve with your favorite dipping sauces.
8. Enjoy!

Ingredients:

• 3 cups bread flour, plus more for kneading
• 2 tablespoons sugar, divided
• 1 teaspoon kosher salt
• 2 teaspoons instant yeast
• 1 cup milk
• 3 tablespoons butter, divided and melted
• 1 cup sourdough starter (unfed discard straight from the fridge)
• 2 tablespoons water
• Course Salt (Pretzel salt, course sea salt, flaky salt all work)

Preparation:

1. Grease a baking sheet and line with parchment paper. Preheat oven to 350º F.
2. In a large bowl, mix the flour. 1 tablespoon of sugar, salt, and yeast with a whisk or fork.
3. Once combined, add in the milk, 1 tablespoon of melted butter, and sourdough starter, mix with a wooden spoon.
4. Once a shaggy dough has formed, flip the dough onto the table surface and knead. Knead the dough for a few minutes until smooth and elastic. Add a sprinkle of flour if the dough is too sticky while kneading but don’t add too much flour here, the dough should not be too dry.
5. Once you have a smooth ball, place the dough in. greased bowl and cover with a towel. Place in a warm spot and allow to rise fro 1 hour.
6. Once the dough has risen flip onto table and cut into equal pieces, I ended up with about 8 pieces.
7. Roll out the dough into a long rope (~18 inches). Twist the rope into a pretzel shape by twisting the ends and placing over the middle of the rope.
8. Repeat with remaining dough. Place the formed pretzels on the prepared baking sheet.
9. Mix 2 tablespoons of water with 1 tablespoon of sugar in a small bowl. Brush the pretzels with the sugar water and sprinkle with course salt.
10. Bake in the oven for 25 minutes or until golden brown and cooked through.
11. Brush the pretzels with remaining 2 tablespoons of melted butter.
12. Enjoy with mustard!

Recipe adapted from King Arthur Flour

Ingredients:

• Red food coloring (for finger nails)
• Blanched almonds (almonds without skins)
• 2 cups warm water, plus 2 quarts, plus 1 tablespoon
• 1 tablespoon granulated white sugar
• 1 packet active dry yeast (1/4 ounce)
• Vegetable oil (for greasing)
• 5 to 6 cups all-purpose flour, plus more for work surface
• 1 tablespoon coarse salt (I used course kosher salt)
• 2 tablespoons baking soda
• 1 egg
• Course sea salt
• Fried rosemary (Fry rosemary in oil until fragrant and crispy)

Preparation:

1. Place a small amount of food coloring in a bowl and paint the rounded side of each almond with a small paint brush. Set aside to dry.
2. Pour the 2 cups warm water into the bowl of an electric mixer with a dough-hook attachment.
3. Add sugar and stir to dissolve. Sprinkle across the surface with the yeast, and let sit until the yeast begins to bubble, about 5 minutes.
4. Add in 1 cup flour and beat on low speed until combined.
5. Add in the coarse salt and about 3 1/2 cups of flour. Beat on low until combined. Increse the speed and continue beating the dough until it pulls away from bowl, 1 to 2 minutes.
6. Add in another 1/2 cup flour and beat until combined. If dough is still too sticky, add up to 1 cup more flour.
7. Knead the dough on a lightly floured surface until smooth, about 1 minute. Pop the dough in a large greased bowl and turn the dough to coat with oil. cover with a towel to let rest for 1 hour in a warm spot to double in size.
8. Preheat oven to 450º F & coat two baking sheets with cooking spray.
9. Pull about 2 tablespoons of dough off and roll between your hands to create a long finger shape. Repeat with remaining dough placing them on the prepared baking sheet.
10. Pinch the dough in two places to form the knuckles.
11. Bring 2 of quarts water to a boil in a saucepan over high heat and then reduce to a simmer. Add the baking soda.
12. When the fingers are formed, transfer them to the simmering water and poach for 1 minute. Remove using a slotted spoon, and transfer fingers back to the prepared baking sheet.
13. Beat egg with 1 tablespoon water and brush the pretzel fingers with the egg wash.
14. Sprinkle them with the course sea salt and rosemary.
15. Push the almonds into the top of the dough to form the nails.
16. Bake the fingers until golden brown, about 12 to 15 minutes.
17. Enjoy!

Recipe adapted from Martha Stewart

Ingredients:

• 3 cups flour + more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold cubed butter
• 1 cup buttermilk + more for brushing
• 1 tablespoon honey

Preparation:

1. Preheat oven to 425°F
2. Add flour, baking powder, baking soda, and salt to a large bowl.
3. Whisk until combined.
4. Add the cubed butter and cut into the dry ingredients with a pastry cutter or fork. If you use your hands work quickly so the butter doesn’t melt into the flour.
5. Make a well in the center of the flour and add the buttermilk and honey.
6. Stir with a wooden spoon or spatula until just combined– don’t over-mix!
7. Flour your surface and turn the dough out onto the table. Shape the dough into a rectangle with your hands.
8. Fold one side into the center, then the other side like a book. Turn the dough horizontally and flatten with your hands. Repeat the same fold again. Turn and fold one more time and flatten.
9. Cut the dough into about 3 inch circles. You can use a cookie cutter or a glass. Roll any scraps I made about 8 biscuits.
10. Place the biscuits in a greased cast-iron skillet, the biscuits should be touching.
11. Brush the tops with buttermilk and bake for 15-20 minutes or until biscuits are lightly golden on top.
12. Enjoy!

Ingredients:

• 2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup greek yogurt

Preparation:

1. In a large bowl, mix the flour, baking powder, and salt with a whisk or a fork.
2. Add in the yogurt and mix with a wooden spoon or spatula until you get a shaggy dough.
3. Switch to your hands and bring the dough together into a ball. It should come together and shouldn’t be too wet or too dry. If too dry, add a little more yogurt, if too wet add in a little more flour.
4. Once you get a ball let it rest for 20 minutes.
5. Divide the dough into about 5 equal pieces. Roll each piece in a ball, flatten with your hand and then roll out into a flat disk. It should be pretty thin.
6. Grease a cast iron skillet and place over medium heat.
7. Fry the flatbread for a couple of minutes on each side, or until golden brown and bubbly.
8. Brush with butter, sprinkle with fresh garlic or herbs, and enjoy!

Recipe inspired by Tasty

Ingredients:

• 12 oz baby potatoes
• 1 tablespoon olive oil
• 1 tablespoon salt (+1 teaspoon for seasoning)
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Freshly cracked pepper, to taste
• Parmesan, for topping (I prefer a block to be freshly grated)
• Fresh parsley, chopped for topping

Preparation:

1. Preheat oven to 425º F and grease a baking sheet with olive oil.
2. Place the potatoes in a pot and cover with water until submerged.
3. Add 1 tablespoon of salt to the water and place the pot over medium high heat.
4. Bring the water to a boil and cook the potatoes until fork tender, about 20 minutes.
5. Drain the potatoes in a colander and letting them sit to cool off, just so they aren’t too hot to handle!
6. Place the potatoes on the baking sheet and spread out. The sheet shouldn’t be too crowded.
7. Using a fork or a glass gently smash the potatoes down to flatten (careful not to mash them!)
8. Drizzle the smashed potatoes with the melted butter, and sprinkle with the onion and garlic powder, remaining 1 teaspoon of salt, and fresh cracked pepper.
9. Bake for 25-30 minutes or until golden and crispy.
10. Immediately top with fresh grated parmesan (the residual heat will allow the Parmesan to partially melt)
11. Transfer to a plate, top with fresh parsley & enjoy!

Ingredients:

• 2 large dill pickles, sliced into coins
• Vegetable oil for frying

Wet batter:

• 1/2 cup flour
• 1 cup miik
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Dry coating:

• 1 cup panko breadcrumbs
• 1 tablespoon fresh dill, chopped (optional)

Preparation:

1. Place the sliced pickles on a paper towel and pat dry.
2. In a medium bowl, add the flour, milk, egg, baking powder, and seasonings. Whisk until smooth.
3. In another small bowl, add the panko and dill.
4. Dip the pickles in the wet batter and then in the dry coating. Flip to coat.
5. In a deep pan pour in the vegetable oil to about 1/2 inch up the side of the pan. Heat the oil to 360º F.
6. Pop the coated pickles in the oil. The oil should be hot enough to bubble. Flip the pickles once golden brown, about 2-3 minutes.
7. Finish cooking on the other side and transfer to paper towels to drain the excess oil.
8. Serve with ranch & enjoy!

Ingredients:

• 1 pound cheese, grated (I used a mixture of gruyere, gouda, and emmentaler, swiss & fontina also work) (I recommend purchasing nicer blocks of cheese and grating them by hand)
• 2 tablespoons cornstarch
• 1 cup dry white wine (I used sauvignon blanc)
• 1 clove garlic, minced
• 1 teaspoon dijon mustard
• Ground nutmeg (optional)
• 1 clove garlic, peeled and sliced in half
• Bread (I used garlic bread), boiled potatoes, asparagus, apples etc. for dipping.

Special tools: fondue pot

Preparation:

1. Place the fresh grated cheese in a large bowl toss with the cornstarch. Make sure all the cheese is coated.
2. In a saucepan over low heat, add the white wine and garlic. Bring the wine to a simmer.
3. Gradually add in the cheese, stirring between each addition and waiting until fully melted before adding more.
4. Once all the cheese is melted, stir in the mustard.
5. If you have one, rub the inside of the fondue pot with the sliced garlic clove.
6. Pour the cheese into your fondue pot fitted with a flame or heat source. (if you don’t have one you can just serve it in the saucepan) Top with a little grated nutmeg.
7. Enjoy with your favorite sides! I like potatoes, garlic bread, asparagus & apples!