Hillaire Baumgartner
Kombucha Mule
A simple, zingy take on the classic Moscow Mule.
5 minutes, serves 2
Ingredients
6 ounces ginger kombucha
1 ounce fresh lime juice
Ice
1 1/2 ounces vodka, optional
Instructions
Fill ice to the top of a copper mug.
Add the lime juice, vodka (if using), and kombucha.
Stir and garnish with fresh lime and mint.
By Hillaire Baumgartner
Mixed Green Salad with Lemony Champagne Vinaigrette
This tender and crisp salad is mixed with crunchy chickpeas, browned capers, and shallots, then tossed with a delicate champagne vinaigrette dressing.
20 minutes, serves 2
Ingredients – salad
3 cups spring mix lettuce
1 cup endive, chopped
1 cup radicchio, chopped
1 shallot, sliced into rounds
1/2 cup garbanzo beans, drained, rinsed, and patted dry
1/2 cup capers, drained and rinsed
2 tablespoons butter
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch of salt and pepper
1 cup fresh shaved Parmesan cheese
Ingredients – dressing
1 teaspoon minced garlic
Zest from 1/2 lemon
2 tablespoons champagne vinegar
1 teaspoon honey
1/2 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Instructions
In a large saucepan, warm the butter over low heat. Add the garbanzo beans and spices and cook for 8 minutes or until the chickpeas are slightly browned.
Add the shallots to the pan and cook until lightly browned and fragrant or about 5 minutes. Then, add the capers and cook for an additional 3 to 5 minutes.
Take off heat and set aside to cool.
Make the dressing by whisking together all of the ingredients in a small bowl.
In a large bowl, add the lettuce, endive, and radicchio. Toss the chickpea mixture with it.
Drizzle the dressing on top and finish with Parmesan cheese.
Hillaire Baumgartner
Cauliflower steak with mashed sweet potatoes and walnut parsley pesto
Cauliflower is roasted and tender and served with mashed sweet potatoes, then topped with a homemade pesto.
70 minutes, serves 2
Ingredients – cauliflower
1 small head of cauliflower
2 tablespoons lemon olive oil
1 teaspoon minced garlic
1 tablespoon fresh parsley, chopped
Heavy pinch of salt
Pinch of red pepper flakes
Ingredients – pesto
1/2 cup walnuts
1 cup olive oil
1 cup fresh grated Parmesan cheese or nutritional yeast
4 cups parsley, leaves and stems roughly chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
Ingredients – mashed sweet potatoes
2 small sweet potatoes, peeled and cubed
1/4 teaspoon maple syrup
1/4 cup warm almond milk
1 tablespoon butter
Heavy pinch of salt
Instructions
Preheat oven to 400 F and line a baking sheet with parchment paper.
Carefully trim the stems from the cauliflower, making sure to keep the core intact.
First, cut through the middle of the cauliflower. Then, starting from the inside of each half, cut thick 1- to 2-inch slices.
In a small bowl, mix together the oil, garlic, parsley, salt, and red pepper flakes. Brush both sides of the steaks with the mixture.
Place on the baking sheet and bake for 40 minutes, flipping halfway.
Meanwhile, bring a large pot of water to a boil. Add the sweet potatoes and cook until very tender, about 15 minutes.
Drain potatoes and add to a large bowl with maple syrup, almond milk, butter, and salt. Mash until smooth.
Make the pesto by combining all ingredients, minus the oil, into a food processor or blender. Slowly stream in the oil until the pesto is thick and well combined.
Serve the pesto with the cauliflower steaks and mashed sweet potatoes.
Hillaire Baumgartner
Peanut Butter Chocolate Skillet Cookie
Full of peanut butter flavor and drizzled with a creamy fudge sauce, this skillet cookie is a beautifully rich treat.
70 minutes, serves 2-4
Ingredients
For the cookie
1 cup butter, softened
1/4 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup peanut/chocolate chips combination
For the peanut butter fudge sauce
3/4 cup evaporated coconut milk
1/3 cup creamy peanut butter
2 tablespoons honey
1/2 teaspoon vanilla extract
1 tablespoon brown sugar
Instructions – make the skillet cookie
Preheat oven 375 F.
In a large mixing bowl, combine the butter and white and brown sugar. Using a stand or hand mixer, mix on medium speed for 5-8 minutes or until whipped.
Add the eggs to the bowl, one at a time, and beat after each addition.
Add the peanut butter and vanilla and beat until combined.
Pour the flour in, 1 cup at a time, and continue to beat. Then, add the baking soda and salt and beat on medium speed a final time until all incorporated.
Fold in the peanut/chocolate chips.
Spray a small cast-iron skillet with cooking spray. Pour the batter into the skillet and spread evenly with a spatula.
Bake for 30 minutes or until golden brown.
Instructions – make the fudge sauce
In a saucepan, combine all ingredients over low-medium heat. Bring to a simmer, stirring constantly so that it doesn’t burn for 15 minutes or until thickened.
Serve the skillet cookie with ice cream and fudge sauce.
