Chickpea burgers

2 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 19-oz can chickpeas, drained
1/3 cup bread crumbs
1 egg
2 tbsp lemon juice
salt and pepper
1/8 tsp cayenne pepper

• Heat oil over medium heat and saute onion and garlic until they start to brown.
• In a food processor (or with a hand blender) mix chickpeas and onion mixture unitl course.
• Turn into a medium bowl and add bread crumbs, egg, lemon juice, and seasoning. Mix well.
• Form into patties and cook in a skillet over medium heat. About 4 minutes per side.

Harvest Apple Muffins

3 cups flour
2/3 cups sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 eggs
1 cup apple juice
1/4 cup oil
3 apples (chopped)

• stir all dry ingredients together in a large bowl
• in a medium bowl, beat egg and juice, adding oil and apples
• add to dry mixture and stir until well blended
• fill muffin tins quite full (the muffins actually shrink down as the apples cook)
• bake for 25-30 minutes at 375 F

Streusel coffeecake

Prepare a batch of the One-bowl White Cake.

In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Add 1 tbsp melted butter; stir thoroughly with a fork. Sprinkle topping over cake batter in pan before baking.

One-bowl white cake

1 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 butter (very soft)
1 egg
3/4 cup milk
1 tsp vanilla

• preheat oven to 350 and grease an 8-inch square cake pan
• in mixing bowl, combine flour, baking powder, salt and sugar; stir very thoroughly to mix.
• add butter, egg, milk and vanilla and beat at low speed until moistened, then at medium speed for one minute (scraping sides often)
• spread batter evenly in pan
• bake for 35-40 minutes until tester comes out clean.

Grilled Amaretto Peaches

4 or 5 peaches, halved and pitted

Sauce:
1 tablespoon butter
1/2 cup Amaretto
1/4 cup brown sugar, packed
1 teaspoon vanilla

• Heat all the sauce ingredients in a small saucepan until the sugar is dissolved. Remove from heat.
• Baste the enitre peach halves with the sauce and place them cut side down on the grill over medium-low heat. Cook them for about 3 minutes and turn.
• Spoon some of the sauce into each peach half and heat for another 4 or 5 minutes, until soft.
• Serve as a side dish or top with ice cream or lightly sweetened heavy cream for dessert. Serves 8-10.

Miranda's pizza dough recipe

1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

• Dissolve the yeast in the warm water and set aside.
• Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
• Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out. 
• If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped. 
• If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza. 
• To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Shaping your pizza Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling.

Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.

Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.

Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.

Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

Quiche

2 eggs
1/3 cup milk
1 pinch pepper
1 large pinch nutmeg
1 frozen pie crust
2 pieces thickly sliced ham, chopped
1/2 pepper finely chopped

1/4 onion finely chopped
1/2 cup shredded Swiss cheese

• Whisk the eggs with the milk, pepper and nutmeg.
• Pour into the pie crust and add the ham, peppers and onions.
• Top with cheese and press in so that some of the egg mixture comes to the top.
• Bake at 400º F until the top is golden brown and firm to the touch.

Caramelized onion pasta

2-3 small onions, sliced thinly
1 T olive oil
1 red pepper, sliced thinly
4 cloves of garlic, sliced thinly
1/2 C frozen peas
3-4 T cream cheese
2 T sour cream

• Place onions in a shallow sauce pan with olive oil and saute on medium until softened.
• Continue to cook covered over low heat for several minutes, stirring occasionally.
• Once the onions are caramelized, add the peppers and garlic and continue cooking until softened.
• Add the frozen peas and cook until heated through.
• Stirr in cream cheese and sour cream and stir until everything is coated.
• Serve atop freshly cooked pasta.

Farmer's market sausages and apples

4-6 large sausages (Italian work well)
3 small onions, cut in wedges
3 small, firm apples (Gala work well), peeled, cored and cut in wedges
1/2 C apple juice
1/4 C apple jelly or hot pepper jelly
2 T Dijon mustard

• Heat large frying pan over medium-high heat
• Prick sausages and add them to hot pan
• Cook until well browned all over, turning often (5-7 minutes)
• Remove sausages and reduce heat to medium
• Add onions to the pan, stirring often until brown
• Add apple wedges, stirring often until brown
• Meanwhile, whisk juice, jelly and mustard in a small bowl
• Pour into pan and stir until jelly melts
• Return sausages to the pan and reduce heat to medium-low
• Cover and stir occasionally until sausages are cooked through (8-10 minutes)
• Serve over wide egg noodles

Carrot and chickpea saute

1 T olive oil
pinch curry
2 medium carrots
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
2 T fresh lemon juice
2 T fresh dill, chopped

• Heat oil over medium-high heat and add curry
• Add carrots and cook, tossing frequently until tender (6-10 minutes)
• Add the garlic and cook for 1 minute
• Add the chickpeas, pinch of salt and pepper and cook, tossing occasionally, until heated through (2-3 minutes)
• Stir in the lemon juice and dill

Broccoli and Potato Soup

3 T olive oil
3 onions, chopped
2 garlic cloves, chopped
6 C chicken stock
2 large potatoes, peeled and grated
1 head broccoli, stems cut in chunks
pinch nutmeg
1 C cheddar cheese, grated

• Heat oil in large stock pot
• Sautee onions until softened
• Add garlic and sautee a minute longer
• Add stock, potatoes and stems
• Season with salt and pepper and simmer until potato breaks down
• Add nutmeg, florets and cheese
• Simmer until florets are tender
• Puree before serving

Green pea hummus

1 (19-oz) can chickpeas, rinsed and drained
1 C frozen peas, thawed
2 T tahini or peanut butter
2 cloves garlic, peeled
Juice of one lemon (2-3 T)
Salt to taste
2-4 T olive oil
1/4 C plain yogurt

• Pour everything but oil and yogurt into a food processor and pulse until well combined.
• With motor running, drizzle in oil gradually until mixture is smooth, then add yogurt.

Tomato soup

1/4 C olive oil
1 large onion, coarsely chopped
1 T minced garlic
2 (14-0z) cans whole peeled Italian tomatoes with juice
2 1/2 C chicken stock
3 T tomato paste
1/8 t ground nutmeg
1 C whole milk

• In a large pot, heat the olive oil over medium heat.
• Add onion and saute until translucent, 3-5 minutes.
• Add garlic and saute for about 1 minute.
• Add the tomatoes, stock, tomato paste and nutmeg.
• Bring to a boil, reduce heat and allow to simmer uncovered until the flavours meld together (30-40 minutes)
• Puree the soup (in batches if necessary)
• Return to stock pot and add whole milk.
• Bring to a simmer over low heat.

Banana split pancakes

1 large egg
1 C buttermilk
2 T unsalted butter, melted
1/2 C very rip banana, mashed
1 T sugar
1 C all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
large pinch ground nutmeg

• Whisk together egg, buttermilk, butter, banana and sugar.
• In a separate bowl, sift together four, baking powder, baking soda, salt and nutmeg.
• Pour liquid ingredients and stir together with a fork or small whisk just to combine (lumps are OK)
• Cook the pancakes over medium-high heat in a greased pan until the batter starts to brown around the edges and little bubbles start to form over the surface of the batter.
• Flip and cook 1-2 minutes longer.

Bruce trail pancakes

1/2c quick-cook rolled oats
1 3/4c milk
1c all-purpose flour
3/4c whole-wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
2 tbsp vegetable oil
2 tsp vanilla

• Combine oats and milk, let stand for 5 minutes.
• Mix flours, sugar, baking powder, salt and cinnamon in a large bowl.
• Beat eggs, oil, and vanilla into oat mixture with a whisk just until blended.
• Stir liquid mixture into flour mixture just until moistened (don't worry about lumps).
• Lightly grease a skillet and place on medium heat.
• Cook, using about 1/3 cup batter for each pancake, until bubbles form on the surface.
• Turn and brown other side.
• Makes 8 medium-sized pancakes.