it may seem a little odd, with all this talk of spring and warmer weather, to post a soup recipe. but this cauliflower buttermilk soup sounds so heart warmingly good i couldn’t resist…great for a chilly evening.

cauliflower buttermilk soup
1 large cauliflower, broken into florets
2 potatoes, peeled and cubed
1 onion, chopped
3 cloves of garlic, chopped
1 1/2 t salt
4 c water or stock
1 cup buttermilk
1/4 c parmesan cheese
large pinch of dried dill weed
1 tablespoon of dijon mustard
salt & pepper

place the cauliflower, potatoes, onion and garlic into a large pot. add in water or vegetable stock and bring to a boil. lower heat and simmer (no lid needed) until vegetables are quite tender (about 30 minutes). puree with a hand blender or transfer to a blender and puree until smooth.

add in the buttermilk, parmesan, dill and mustard and stir until combined. season with salt and pepper if necessary. serve in deep bowls. this should make about 4 large servings.

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i love granola – but it has never occurred to me to try and make my own! i found this recipe on the kitchn and they raved about it, so i think i might try it.  plus granola is a great energy-boosting snack that is perfect to bring along on hikes or other outdoor activities you might be doing on a nice day like today…

ingredients:
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots

fresh berries, for serving (optional).

directions:
1. preheat oven to 300 degrees. in a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. transfer granola to a large bowl and add apricots, tossing to combine. serve with yogurt or fresh fruit, if desired.

*makes about 9 cups.

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ok so this hasn’t been the nicest weekend in philly but the recent warmer weather has made me crave lots of fruit and salads. i’m really picky about salads though and don’t always like the recipes i find – but i think this one sounds really good :)

bitter greens with apples, pecans and buttermilk honey dressing

whisk together in a small bowl:
1/4 c cider vinegar
1/4 c sour cream or yogurt
1/4 c buttermilk
3 t honey or maple syrup
1 t minced garlic
1 green onion, minced
pinch of ground red pepper
salt and black pepper, to taste
add in a slow and steady stream, whisking constantly:
1/2 c olive oil
combine in a salad bowl:
4 c bite-sized pieces arugula, washed and dried
1 small head radicchio, washed, dried, and torn into bite-sized pieces
2 belgian endives, washed, dried, and sliced lengthwise into long strips
stir the dressing well, add just enough to moisten the greens, and toss to coat.  divide the greens among salad plates and top with:
2 granny smith or other tart apples, cored and very thinly sliced
1/2 c pecan halves, toasted

makes 4 to 6 servings

if you know of any really good salad recipes please share!!

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i love these mendhi-inspired spiced cookies! they’re so pretty i almost wouldn’t want to eat them though…

the story behind these cookies is really cute too – they’re from the blog sprinkle bakes, and the blogger made them for a friend who was going through a rough time.  she wanted to make something with a personal touch, so she decorated the cookies with mendhi designs – something she and her friend had always been really interested in.  plus, the designs themselves have meanings so you can pick a design symbolic of peace or luck as an added touch.

if you happen to have a hand shaped cookie cutter, that’s great, but i think it’s even cooler that you can trace your own hand :)

after rolling the dough a little thinner, lay the template on the dough and cut around it with a sharp knife. transfer hands to parchment lined cookie sheet.  with the back of your knife make lines between the fingers, being careful not to cut all the way through (so they don’t break off).

after baking the cookies (instructions below), you’re ready for embellishment!  use a fine-tipped artist’s brush and a little brown/black gel food coloring.

ingredients:

3 ½ cups all purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
¾ cup (packed) dark brown sugar
½ cup molasses
1 large egg
½ teaspoon vanilla extract

instructions:

- blend ingredients together in large bowl, using electric mixer.  gather dough into ball, divide in half. form each half into a ball and flatten into a disk.

- preheat oven to 350 degrees

- line baking sheets with parchment paper

- roll out dough between two sheets of waxed paper to about ¼ inch thickness.  cut out cookies and transfer to baking sheets, spacing one inch apart

- bake one sheet at a time until cookies are firm on top and slightly darker around edges, taking up to 12 minutes.  cool completely on rack.

enjoy!

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