from Martha Stewart

Lemon Green Beans

I snapped the ends off of ours and just used lemon juice as I didn't have a fresh lemon on hand. Still good and just a little different than the normal butter.

• 

• • 
    
  Prep Time 10 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 1 lemon
• Salt
• 1 pound trimmed green beans
• 1 1/2 tablespoons olive oil

Directions

1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
2. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Tomato Feta Summer Couscous Salad

 from Mels Kitchen Cafe

This is good made with Quinoa as well and much more filling if making for a main dish. Has a sharper flavor due to the onions, feta, and vinegar. But grape/cherry tomatoes do a great job of softening and sweetening it. Great for a summer lunch. Can make a day ahead as well.

*Serves 8 as a side

INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese

DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Blueberries for Sprinkling

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

For the Blueberry Filling

In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.

New York Times Chocolate Chip Cookies

from I Am Baker who got from How Sweet It Is who got it from the New York Times





They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!

The New York Times Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all bread and all purpose flour in mine.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used semi sweet.

Directions:

1. Sift flours, baking soda, baking powder and salt
   into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream
   butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
3. Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
4. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes