Category: Uncategorized

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 14.5-ounce cans low-sodium chicken broth
• 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• kosher salt
• 1 14.5-ounce can diced tomatoes
• 1/4 pound green beans, cut into 1-inch pieces (1 cup)
• 1 cup chopped broccoli
• freshly grated Parmesan
• 1 baguette, sliced and toasted (optional)

HOW TO MAKE IT:

1. Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
3. Reduce heat to medium and simmer, partially covered, 15 minutes.
4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.
5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

INGREDIENTS:

• 3 1/2 cups water
• pinch of salt
• 2 1/2 cups rolled oats
• 2 1/4 tsp. cinnamon
• pinch of nutmeg
• 2 large peaches, chopped
• 3-4 tablespoons light brown sugar*
• 1/4 cup chopped pecans for garnish; if desired

INSTRUCTIONS:

1. In a large saucepan over medium heat, add water and salt. Bring to a boil. Add oats, cinnamon and nutmeg and stir to combine.
2. Cook for 4 minutes, or until oatmeal thickens. Add peaches and brown sugar and cook one additional minute.
3. Serve immediately and garnish with pecans, if desired.

MACARON SHELLS:

• 3/4 cup almond flour
• 1 cup confectioners’ sugar
• 2 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon pure vanilla extract

VANILLA BUTTERCREAM FILLING:

• 1/4 cup unsalted butter
• 3/4 cup and 2 tablespoons confectioners’ sugar
• 1 teaspoon milk
• 1/2 teaspoon pure vanilla extract

MACARON SHELLS:

1. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
2. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
3. Add vanilla and beat on high for another 30 seconds.
4. Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.
5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
6. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
7. Tap the baking sheet firmly against the counter to release any air bubbles.
8. Let stand at room temperature for 30 minutes until they form a skin.
9. Preheat oven to 325 F.
10. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
11. Let cool for 5 minutes then transfer to wire rack and let cool completely.

VANILLA BUTTERCREAM FILLING:

1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

MAKE THE MACARONS:

1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.