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Vodka Pistachio Martini
Serves 1

Ingredients

1 ½ ounces vanilla vodka
½ ounce pistachio syrup
¼ ounce crème de banana
½ teaspoon crème de menthe
2 ounces half-and-half
Optional: Crushed pistachios

Directions

Add all of the ingredients to a cocktail shaker filled two-thirds full with ice
Add the cocktail shaker top and shake vigorously until the outside of the shaker feels icy
Using a strainer, pour the liquid into a martini glass
If desired, top the pistachio martini with a pinch of crushed pistachios

Enjoy as-is, or take things over the top by adding a scoop of pistachio gelato or ice cream to transform your beverage into a pistachio martini float.

Chill your martini glass in the freezer beforehand for an extra refreshing sip.

Cauliflower Reuben Salad
Servings: 4 to 6 Active time: 20 mins Total time: 40 mins

INGREDIENTS

*For the salad
Fine salt
1 1/4 cups (9 ounces) French green lentils
1 garlic clove
1 medium head cauliflower (2 pounds), cut into florets (see Substitutions)
2 to 3 tablespoons olive oil
2 teaspoons caraway seeds
Freshly ground black pepper
1 cup (6 ounces) drained sauerkraut (a small amount of brine is okay; see Substitutions)
2 handfuls baby spinach or arugula
Thinly sliced scallions, for serving
4 small dill pickles, for serving (optional)
Rye bread, for serving (optional)

*For the dressing
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1 small dill pickle, finely chopped
1 small garlic clove, minced or finely grated
1/2 teaspoon sweet paprika
1/4 teaspoon fine salt
Freshly ground black pepper

STEPS
1. Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils).
3. Meanwhile, on a large sheet pan, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper, and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender.
4. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined.
5. Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula, and gently toss again to coat.
6. Divide among bowls, top with scallions and serve, with a pickle and rye bread on the side, if desired.

*Make ahead: The cauliflower, lentils and dressing can be made and refrigerated separately for up to 1 day in advance.
*Storage: If you do not plan to eat the entire salad, refrigerate leftover cauliflower, lentils and dressing in separate containers for up to 4 days.

Cream Cheese Mints
Prep Time 10 minutes Total Time 10 minutes Servings 8 dozen

Ingredients

8 oz package cream cheese, full fat, softened
1/4 cup Challenge butter, softened
2 lbs powdered sugar
1 - 2 tsp mint extract
gel food coloring
1/2 cup powdered sugar for rolling mints

Instructions

Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the mint extract and mix until combined.
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on prepared sheet pans.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired.

Candied Bacon Crackers
Active Time: 15 mins Total Time: 1 hr Servings: 8

Ingredients

32 rectangular buttery crackers (such as Club) (from 1 [13.7-oz.] pkg.)
10 to 12 center-cut bacon slices, cut into 3 1/4- to 3 1/2-in. pieces
3 Tbsp. pure maple syrup, divided
Freshly ground pepper (optional)

Directions

Preheat oven to 300°F. Arrange crackers on an oven-safe wire rack fitted over a large rimmed baking sheet lined with aluminum foil.

Arrange bacon pieces evenly over crackers lengthwise, and carefully tuck any overhang under cracker edges (bacon will shrink when cooked).

Brush 2 tablespoons of the maple syrup evenly over bacon.

Bake in preheated oven until browned and crispy, 40 to 45 minutes. Remove from oven; carefully brush evenly with remaining 1 tablespoon maple syrup, and let cool on wire rack 5 minutes.

Transfer to a serving platter. Serve warm with a few grinds of pepper, if desired.

Variations

Make these bacon crackers more personal to your tastes. Add ingredients like hot sauce, jalapeños, and crushed red pepper on top of the bacon. Serve with a creamy dip or dollop each one with a herb-infused sour cream dollop.

MIXED VEGETABLE PAKORA BAKED
PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins Serves: 2

INGREDIENTS
1 loaded cup cauliflower florets, raw
¾ to 1 cup chopped onion
½ to ¾ cup broccoli florets, raw or steamed
⅓ Cup carrots, baby or chopped
⅓ Cup chopped potato, raw or cooked
1 green chili
½ inch ginger
¼ cup packed chopped cilantro
1 Tbsp mint leaves (optional)
⅓ Tsp ajwain (carom seeds) or toasted cumin seeds
¼ tsp or more cayenne
½ tsp to ¾ tsp salt
1 tsp Chaat Masala or amchur (dry mango powder)
2 Tbsp semolina flour (use brown rice flour to make gluten-free)
⅔ Cup or more chickpea flour
¼ tsp baking soda
2 tsp oil
Water as needed

INSTRUCTIONS
Chop the veggies roughly into similarly sized chunks or florets (1 to 1.5 inch). Add all the chopped vegetables, green chili, ginger, cilantro and mint in a food processor and pulse a few times to make an evenly finely chopped or grated state. You can also add a ⅓ cup or more greens of choice at this step.
Transfer to a bowl. Mix in the spices, salt, ⅓ tsp chaat masala and semolina.
Add the chickpea flour to the bowl, sprinkle the baking soda all over and mix in (or mix the baking soda into the chickpea flour before adding). Add a Tbsp or so more chickpea flour if needed. You need just a light coating of flour on all the veggies. See pictures above.
Let the mixture sit for 2-3 minutes so the veggies can leak some moisture into the flour. Preheat the oven to 425 degrees F.
Add oil and a sprinkle of a water (1 -2 tsp) to the bowl and mix in. Depending on the vegetables, you might or might not need more water. The mixture should not be a batter, but should stick into balls with your hands. Add water a tsp at a time till the mixture just starts to stick.
Using your hands or a tablespoon or ice cream scoop, place scoops on parchment lined baking sheet. Keep the scoops small, around 1.5 inches, so the veggies can cook through. Spray oil (or brush) on the pakoras.
Bake for 22 to 25 minutes or until golden brown and crisp on the outside. Cool for a minute. Sprinkle the remaining chaat masala and serve with mint chutney or tamarind date chutney or ketchup or sauces of choice.

NOTES
Mint Chutney:
Blend ½ cup mint, ½ cup cilantro, 1 garlic clove, ½ inch ginger, ½ green chili, ½ pear or apple, salt, cayenne, lemon juice, chaat masala to taste. Taste and adjust salt, lemon and chaat masala and add water if needed.

Variation: Add ¼ to ½ tsp turmeric with the spices.
Use other veggies like zucchini, sweet potato, seasonal squash.

Avocado Tuna Salad
Prep Time: 2 minutes Total Time: 25 minutes Servings: 6 sandwiches

Ingredients

US
3 (5-ounce) cans tuna in olive oil well-drained
3 tablespoons finely diced celery
3 tablespoons finely diced bread and butter pickles
2 tablespoons finely diced red onion
2 tablespoons finely chopped flat-leaf parsley

Dressing
1 large ripe avocado divided, see note 1
1 tablespoon lemon juice
1/3 cup mayo plus more as needed
1 teaspoon Dijon-style mustard
1 teaspoon olive oil
Salt and pepper

Metric
425g tuna in olive oil well-drained
24g finely diced celery
24g finely diced bread and butter pickles
14g finely diced red onion
8g finely chopped flat-leaf parsley

Dressing
1 large ripe avocado divided, see note 1
15g lemon juice
80g mayo plus more as needed
5g Dijon-style mustard
5g olive oil
Salt and pepper

Instructions

Thoroughly drain tuna and set aside.
Halve and pit the avocado. Mash 3 tablespoons and add to a large bowl. Dice the rest and set aside. Add lemon juice, mayo, mustard, olive oil, salt, and pepper to the mashed avocado. Whisk until smooth.
Add tuna, celery, pickles, red onion, parsley, and diced avocado to the bowl. Stir gently to combine. Adjust seasoning and add more mayo (1 to 4 tablespoons) if needed.
Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.

Recipe Notes
Note 1: Wait until the avocado is fully ripe for the best creaminess and flavor.
Storage: Avocado Tuna Salad is best eaten the same day since the avocado browns over time. Freezing not recommended.