BUTTERY COUSCOUS

1 lemon 

4 tablespoons butter

1 cup Israeli couscous

1 ½ cups water 

2 tablespoons chicken stock concentrates (chicken base)

Salt & Pepper 

Zest and halve 1 lemon.  Melt 2 tablespoons of butter in a small pot over medium high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. Add 1 ½ cups water and 2 tablespoons chicken stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid, if necessary. Stir 2 tablespoons butter into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.

MINT JULEPS

¾ cup simply lemonade

¼ cup cold water 

2 tablespoon Torani signature mint syrup 

Serves one. Garnish with fresh mint and lemons. 

MACY’S AVOCADO TOAST

Good French or sourdough bread 

Ripe, mashed avocado

Extra virgin olive oil (EVOO)

Salt and pepper

Trader Joe’s Everything but the bagel seasoning

Trader Joe’s Chile Lime seasoning

Other Seasonings (optional)

Toast bread, spread with mashed avocado, drizzle with EVOO, sprinkle seasonings to your liking.

BACON JAM

1 ½ pounds apple wood smoked thick-cut bacon cut into one inch pieces

2 medium onions diced small

½ cup apple cider vinegar

2 teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed

½ cup dark brown sugar

¼ cup 100% maple syrup

½ cup brewed coffee

1 teaspoon red pepper flakes

Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.  Drain all but one tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.  Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.  Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.  Transfer the mixture to a food processor and process until it’s coarsely chopped. Let the Bacon Jam cool. Bake with Brie and spread on toasted baguette. 

LAURIE'S HOMEMADE GRANOLA

3 cups old fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon cinnamon 
1/2 teaspoon salt
1/4 cup honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla

1. Preheat the oven to 300 degrees. 

2. In a large bowl, mix together oats, almonds, pecans, coconut, chia seeds, flax seeds, cinnamon, and salt.

3. In a small bowl, whisk together honey, coconut oil, and vanilla, then pour over the oat mixture and stir until combined.  

4. Spread granola onto a baking sheet covered with parchment paper or a baking mat in an even layer.

5. Bake for 30 minutes (stirring halfway through), then remove and let cool. 

6. Transfer to an airtight container and store at room temperature for up to 2 weeks.

NO KNEAD CRUSTY ARTISAN BREAD

3 c flour

1/2 t yeast

1 1/2 t salt

1 1/2 c warm water

*Mix ingredients in a bowl with a spoon and cover with plastic wrap. Leave out on the counter for 12-24 hours. Dough will be a little dry & flakey.
*When ready to bake, put empty enamel pot (with lid on) in the oven at 450 degrees to heat up.
*Remove dough from bowl, shape into a ball and put on a floured piece of parchment, spray with no stick spray, cover with plastic wrap and let sit for 30 mins.
*After 30 mins (carefully) remove hot pot from the oven. Set parchment and dough in the pot, cut a few slits in the top of the bread, and put the lid back on. *Return pot to the oven and bake for 25 mins. Remove lid and bake for an additional 13-15 mins to brown the top. (Brush with olive oil/garlic/rosemary etc. at this point if desired)
*Remove from oven and place bread on a cooling rack.

GRAHAM ALMOND COOKIES

48 long small graham crackers

1/2 cup sugar

1 cup butter

Slivered almonds

Place 48 long small graham almond crackers on a large baking sheet.  Cover with slivered almonds.  Heat butter and sugar to a boil and boil for 2 minutes.  Carefully pour over crackers.  Bake at 300 degrees for 11 minutes.  Cool and break or separate crackers.