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Tuesday, November 30

Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted

2 cups (280 grams)

Sugar, granulated

1 cup (200 grams)

Sugar, confectioners’

3/4 cup (75 grams)

Salt, kosher

½ teaspoon

Cardamom, ground

¼ teaspoon

Egg whites

2 large

Vanilla extract

1 tablespoon

  1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
  2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
  3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
  4. Using a medium cookie scoop, portion out the dough and roll into balls. 
  5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
  6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
  7. Let the cookies cool completely. 
Recipe from Cookies, by Jesse Szewczyk.

Friday, November 5

Cauliflower piccata

Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets

1 head

Oil, extra-virgin olive

Salt, kosher

Pepper, freshly ground

Chickpeas, drained

15 ounces

Shallot, finely chopped


Garlic, finely chopped

3 cloves

Stock, vegetable

1 cup

Butter, unsalted

4 tablespoons

Capers, drained

2 tablespoons

Lemon, zested and juiced


Parsley, chopped


  1. Preheat your oven to 425°F. 
  2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
  3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
  4. Remove from the oven, add the chickpeas, and toss to combine. 
  5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
  6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
  7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
  8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
  9. Season with ½-teaspoon salt, and a few pinches of pepper. 
  10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 
Recipe from NYT Cooking.

Tuesday, November 2

Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy

1 cup

Maple syrup or honey

½ cup

Vanilla extract

1 teaspoon

Flour, almond

1 cup

Salt, flaked sea


  1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
  2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
  3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
  4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
  5. Bake for 12 minutes, or until the cookies begin to brown. 
  6. Remove from the oven, and allow the cookies to cool on a wire rack. 
Recipe from Eating Bird Food, September 2021