Sweet and Salty Nut Butter Toast

I was in the mood for something sweet and salty for a pre-workout snack. Peanut butter toast is always hard to resist, but I think I've come up with something a little better: sweet and salty toast with nut butter and honey with a touch of coarse salt!

This isn't so much a recipe, but more a general idea/tip if you're ever in the mood to try something new. The salt adds a little flair to what would be a rather ordinary snack.

Sweet and Salty Nut Butter Toast

Ingredients

• Sliced whole grain bread
• Nut butter (peanut, almond, sun, etc.)
• Honey, jam, or other sweet spread
• Coarse salt

Method

1. Toast the bread to desired doneness.
2. Spread the nut butter over the toast, then add the honey/jam.
3. Sprinkle a generous pinch of coarse sea salt evenly over the toast.

I see endless possibilities here with different nut butters, jams, jellies, marmalades, and different varieties of salt!

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Spring Veggies with Truffle Salt

I love all the great produce that comes out this time of year. It's a breath of fresh air after cooking through the winter months.

It's a little late in the season for it, but I got some pencil thin asparagus over the weekend and was eager to put them to good use. I threw together a simple chicken and veggie bowl served over rice, keeping the seasonings light and simple to let the ingredients really shine. Lightly browned sweet onion and mushrooms compliment the asparagus not only in color, but also in flavor. I finished with a generous sprinkling of truffle salt to add a little something extra.

I've noticed some non-specialty stores are starting to carry "exotic" salts these days, and while the price tag may seem steep per pound, don't be afraid to try out a new salt or two! I bought a very small container of truffle salt earlier in the year for less than $3 and it's still going strong. If you haven't tried it, it adds a very rich depth of flavor and a little goes a long way, which makes it a great value.

Spring Veggies with Truffle Salt

Ingredients

• 1/4 sweet onion, thinly sliced
• 6 brown mushrooms, sliced
• 1/2 lb asparagus, woody stems trimmed, and cut into 3" lengths
• Oil for sautéing
• Truffle salt

Method

1. Heat the oil in large saute pan over medium.
2. Add the onions and cook, stirring occasionally, until lightly browned, then add the onions and continue cooking until browned.
3. Finish with the asparagus, removing the pan from the heat as soon as the asparagus turns a bright green color.
4. To serve, generously sprinkle the veggies with the truffle salt.

These veggies would be great served alongside pork, chicken, or salmon with brown or multigrain rice. Be sure to keep any additional seasonings or flavors light to accentuate the veggies and truffle salt!

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Strawberry Black Pepper Dessert Sauce

I saw mention of a strawberry black pepper jam in ice cream last week which lead me to make it into a dessert sauce, perfect for spooning over vanilla ice cream. I originally had the idea of swirling it into the ice cream before freezing, but honestly I think I like the idea of a separate sauce better. Much more versatile for spooning over ice cream, yogurt, cakes, etc.

Strawberry Black Pepper Dessert Sauce

Strawberry Black Pepper Dessert Sauce

Ingredients

• 1/2 C strawberry jam
• 1/4 - 1/2 tsp fresh cracked black pepper
• 1/4 C water
• Optional, splash of balsamic vinegar

Method

1. Bring all ingredients to a boil over medium heat.
2. If sauce is too thin at this point, reduce heat and simmer until desired consistency is reached.
3. Serve warm.

Makes 1/2 cup.

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Jeni's Splendid Vanilla Bean Ice Cream

Is it just me or does "artisan" ice cream seem to be one of the next big things? It's nearly summer, so it only makes sense that people are starting out their old machines to try a new recipe or taking a trip to a local scoop shop.

I'm on the bandwagon now too...after hearing such great things about Jeni's Splendid Ice Creams at Home cookbook and scoop shops in Ohio, I had to check it out. I got the cookbook from the library, gathered the ingredients, and set out to make a simple vanilla bean ice cream, a true litmus test for any ice cream recipe.

Let me make something very clear: it doesn't matter if you're on a diet or a diehard Breyer's fan or whatever the excuse may be. You must try this ice cream! It is hands down, the best ice cream I've ever had. It's super creamy and rich, full of flavor (the cream, the vanilla, the sweetness), and simply heaven in scoop form!

Jeni's Ugandan Vanilla Bean Ice Cream

Find a scoop shop or where to buy in your area: Jeni's Splendid Ice Creams

Buy the book: Jeni's Splendid Ice Creams at Home

Try some recipes (click through): How to Make Ice Cream Like an Artisan

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Green Tea (Matcha) Latte

I've been indulging in green tea lattes for at least the past month or so, both at home and at coffee shops. It's funny because I used to hate the stuff but I've grown to love it as my tastes have changed over the years.

Green tea, or "matcha", is available at some specialty grocery stores in bulk or in small tea canisters in the regular tea aisle. Of course it's also readily available at Asian grocery stores and online. I've purchased in bulk and in the prepackaged containers and I must say, I think the containers are a better value! When I bought it at my grocery store, it was about $80/lb which is insane! Pricing can vary greatly depending on the quality of the tea in canisters, from food grade to tea ceremony grade. For everyday drinking in tea lattes, I recommend getting a lower grade (cheaper) tea and work up from there if you're feeling splurgy.

Matcha and Prepared Matcha Latte

Green Tea Latte

Ingredients

• 6oz milk (dairy or plain non-dairy)
• 1 tsp matcha
• 1 tsp honey/agave, or to taste

Method

1. Heat the milk in a small saucepan over medium heat. Optionally heat in the microwave. Do not allow to boil.
2. In a small bowl, whisk the matcha and a small amount of milk into a slurry, working out any matcha lumps. Pour this slurry into the main milk mixture and whisk until blended.
3. Add the sweetener and serve.

**Can also be prepared with an espresso steamer wand. Combine all ingredients in the milk pitcher and steam until hot.

Makes 1 serving.

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