Vanilla Bean Ice Cream

Enjoy the smooth, creamy goodness of homemade vanilla bean ice cream, which is made with real vanilla bean seeds to give it an extra flavor boost. Great for when you want something sweet on a hot summer day!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large egg yolks

Instructions:

In a saucepan, combine heavy cream, milk, sugar, and vanilla bean seeds and pod

Heat the mixture over medium heat until it just begins to simmer

Remove from heat

In a separate bowl, whisk egg yolks until smooth

Gradually pour the warm cream mixture into the egg yolks, whisking constantly

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly about 5-7 minutes

Do not let it boil

Strain the mixture through a fine mesh sieve into a clean bowl

Cover and refrigerate until chilled at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions

Transfer churned ice cream to a container and freeze until firm about 4 hours

Pan Seared Scallops with Lemon Pasta - Sandra Valvassori

This elegant dish by Sandra Valvassori combines perfectly seared scallops with a tangy lemon pasta for a delightful meal that's bursting with flavor. The scallops are tender and succulent, complemented by the bright citrus notes of the lemon pasta. It's a dish that's sure to impress guests or make any weeknight dinner feel special.

Ingredients:

• 12 large sea scallops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces linguine pasta
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

Use salt and pepper to season the scallops

Put olive oil in a big skillet and heat it over medium-high heat

Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through

Take it out of the pan and set it aside

Follow the directions on the package to cook linguine until it is al dente

Drain the pasta and set it aside

Save 1/4 cup of the pasta water

Put minced garlic in the same pan and cook for one minute, until it smells good

Put cooked pasta, lemon zest, lemon juice, chopped parsley, and the pasta water you saved into the pan

Mix the pasta and coat it with the sauce

Add seared scallops to the top of the pasta

Grate some Parmesan cheese over the dish right before you serve it

Spaghetti Carbonara

Spaghetti Carbonara is a traditional Roman dish made with eggs, cheese, black pepper, and crispy pancetta or guanciale. It is a simple but rich pasta dish. When put together, they make a creamy sauce that coats each strand of spaghetti for a filling meal.

Ingredients:

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 100g grated pecorino cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions:

Bring a big pot of salted water to a boil

Then, follow the directions on the package and cook the spaghetti until it is al dente

Set the large skillet over medium-low heat and add the olive oil

After the pasta is done, serve

Put in the pancetta or guanciale and cook it until it turns golden and crispy

Whisk the eggs, grated pecorino cheese, salt, and black pepper together in a bowl

Once the spaghetti is done, drain it and add it right to the pan with the pancetta or guanciale

Toss the pasta to coat it in the fat that has been rendered

Take the pan off the heat and quickly pour the egg and cheese mixture over the pasta

Toss the pasta strands around to coat them evenly

The pasta's heat will slowly cook the eggs, making a sauce that is smooth and creamy

Serve right away, and if you want, top with extra grated pecorino cheese and black pepper

Mushroom Risotto

Indulge in the earthy flavors of shiitake, cremini, and dried porcini mushrooms blended with creamy Arborio rice, creating a comforting and satisfying Mushroom Risotto.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried porcini mushrooms, rehydrated and chopped
• 1 cup cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

In a saucepan, heat the vegetable broth over low heat and keep it warm

In a large skillet, heat the olive oil over medium heat

Add the chopped onion and garlic, saut until softened

Add the rehydrated porcini mushrooms, cremini mushrooms, and shiitake mushrooms to the skillet

Cook until the mushrooms are tender

Add the Arborio rice to the skillet and stir to coat the rice with the mushroom mixture

Pour in the white wine and cook until it is absorbed by the rice

Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more

Continue cooking and stirring the risotto until the rice is creamy and tender, about 20 minutes

Stir in the grated Parmesan cheese and season with salt and pepper to taste

Garnish the mushroom risotto with chopped fresh parsley before serving

Teriyaki Salmon with Shiitake Risotto

This recipe combines the succulent flavors of teriyaki-glazed salmon with creamy shiitake risotto, creating a delightful fusion dish that's perfect for any occasion.

Ingredients:

• 4 salmon fillets
• 1 cup teriyaki sauce
• 2 cups shiitake mushrooms, sliced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put salmon fillets in teriyaki sauce and let them sit for 30 minutes

Warm up the olive oil in a big pan over medium-low heat

Put in the garlic and onions, and cook them until they become clear

Cook until soft after adding the shiitake mushrooms

Add Arborio rice and stir

Cook for one to two minutes

Add white wine to the pan and stir it around until it's all absorbed

Add the broth slowly, one cup at a time, stirring every so often until it's all absorbed

Keep going until the rice is soft and fully cooked

Mix in Parmesan cheese, salt, and pepper to taste

In the meantime, heat up the grill or pan over medium-high heat

Salmon fillets should be grilled for four to five minutes on each side, or until they are done the way you like them

Put salmon on top of the shiitake risotto and sprinkle fresh parsley on top

Have fun!

Sweet Corn & Coconut Mini Cakes with Corn Cob Jelly

These vegan sweet corn and coconut mini cakes are bursting with flavor and topped with a unique corn cob jelly. Perfect for dessert or a sweet snack!

Ingredients:

• 2 cups sweet corn kernels
• 1 cup coconut milk
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup corn cobs for jelly
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp agar agar powder

Instructions:

Preheat the oven to 350F 175C

Grease mini cake molds

In a blender, combine sweet corn kernels, coconut milk, maple syrup, and vanilla extract

Blend until smooth

In a bowl, mix coconut flour, baking powder, and salt

Add the wet mixture to the dry mixture and stir until combined

Pour the batter into the prepared molds

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow to cool

For the corn cob jelly, cut the kernels off the corn cobs and place them in a saucepan with water

Bring to a boil, then simmer for 15 minutes

Strain the liquid through a fine mesh sieve, pressing the corn to extract as much liquid as possible

Discard the solids

Return the liquid to the saucepan and add sugar and agar agar powder

Bring to a boil, stirring constantly

Reduce heat and simmer for 5 minutes until the mixture thickens slightly

Pour the jelly mixture into a shallow dish and refrigerate until set, about 1 hour

Once the mini cakes and jelly are cooled, unmold the cakes and serve with a dollop of corn cob jelly on top

Vegan Italian Meatball Soup

An hearty and tasty vegan take on Italian meatball soup, full of vegetables, herbs, and lentil and quinoa meatballs.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 1/2 cup small pasta like orzo or ditalini
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Olive oil for sauting

Instructions:

In a large bowl, mix together the cooked lentils, quinoa, breadcrumbs, onion, garlic, parsley, oregano, basil, and red pepper flakes

Form the mixture into small meatballs

Heat some olive oil in a large pot over medium heat

Add the meatballs and cook until browned on all sides, about 5 minutes

Add the vegetable broth and diced tomatoes to the pot

Bring to a simmer

Stir in the pasta and kale or spinach

Cook until the pasta is tender, about 10 minutes

Season with salt and pepper to taste

Serve hot, garnished with additional parsley if desired