FoodPress

Homemade shortbread pop tarts? Uh-huh. I had been looking for a way to make pop tarts from scratch. The filling was the easy part, the crust is what was perplexing. Recipes I had seen all call for making the crust with pre-made pie crusts. Meh. Let’s be honest here, pop tarts don’t taste like pie. That’s why Hostess Fruit Pies exist. So all of those recipes calling for pie crust use in this case are wrong. (Or, at the very least, terribly misguided.) After much consideration, I decided that the best…

Bruschetta–another favorite at my home. I often make this Italian-inspired appetizer several times during the summer by topping garlic-rubbed toasted bread with a mixture of homegrown grape tomatoes and fresh basil tossed in olive oil and seasoned with sea salt. I usually jazz it up with crumbled goat cheese and drizzled balsamic vinegar and enjoy it with my family out on our cobblestone patio. Ah, bliss!

Sweet and savory cookies: many will wonder, few will try. I was all for the idea of adding fresh herbs to sweet shortbread cookies. The combination of apricot and rosemary is heavenly. This type of cookie may not be for everyone, especially if you’re in the mood for something rich and overly sweet. These are very light and refreshing, I imagine them pairing well with an assortment of decadent cheeses.

Once every couple of months or so, I cook my husband a really elaborate meal. I plan a menu, send him an invitation, we eat while listening to operas and make a whole evening of it. It’s excessive, ridiculous, oh-so-cheesy and I love everything about it.

Combine the cabbage and carrots in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion bulbs, vinegar, 1/2 cup of water, oregano, thyme, and salt. Toss until all ingredients are combined. Chill for 20 minutes before serving.