Laura Grenier

Baked Eggplant
In this recipe for baked eggplant, tomato and eggplant slices are seasoned with oregano, olive oil, and Parmesan cheese before being baked until tender.

Preheat the oven to 400 degrees F (200 degrees C).

Grease a baking dish with nonstick cooking spray.

Arrange eggplant and tomato slices in the bottom of the prepared baking dish.

Drizzle olive oil over vegetables; season with oregano salt and pepper.

Sprinkle Parmesan cheese on top.

Bake in the preheated oven until cheese begins to brown about 30 minutes.

Switch the oven broiler to high; continue baking until the top is completely browned about 5 minutes.

Vegan Sweet Potato-Rice Pudding
Whether you serve it for breakfast or as a snack, you’ll love the flavor of spiced creamy brown rice and sweet potato in this vegan pudding.

Preheat an oven to 450 degrees F (230 degrees C).

Prick sweet potatoes several times with a fork and place onto a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork 50 minutes to 1 hour.

At the same time bring water and brown rice to a boil in a saucepan.

Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 45 to 50 minutes.

Remove sweet potatoes from the oven and remove skin when cool enough to handle.

Place sweet potato flesh and cooked rice in a food processor.

Add soy milk maple syrup cinnamon nutmeg and vanilla; process until smooth.

Serve hot warm or chilled.

Traditional Russian Pirozhki
Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I’m Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Place 1/2 cup milk in a cup or small bowl.

Stir in sugar and sprinkle yeast over the top.

Set aside until foamy about 10 minutes.

Pour the remaining milk into a large bowl.

Add the melted butter egg salt and 1 cup of flour to the large bowl with the milk.

Stir in the yeast mixture.

Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn’t stick to your hands.

Cover the bowl loosely and set in a warm place to rise for about 1 hour.

Dough should almost triple in size.

Lengenberg’s Boiled Potatoes
Bratwurst with mustard and these straightforward boiled potatoes with parsley are a delicious combination. Lengenberg’s Boiled Potatoes are another dish that Master Butcher Uli offers alongside his Apple Red Cabbage and Onion Bacon Sauce.

Place potatoes in a large pot and cover with salted water; bring to a boil.

Reduce heat to medium-low and simmer until tender about 20 minutes.

Drain.

Sprinkle on parsley and serve hot.

Proper Pesto
The intensity of the flavors in Chef John’s made-by-hand basil pesto is beyond compare. As if by some kind of magic, this gorgeous spread develops an addictive spiciness.

Use a mortar and pestle to mash and paste-like the garlic for one or two minutes.

Add a pinch of kosher salt.

Depending on the size of the leaves and the thickness of the stems, add the basil in three or four additions, crushing and pounding the leaves until they form a fairly fine paste, which could take up to eight minutes.

Pine nuts are added and pounded in.

Put a small amount of cheese in a mortar and pound it into the sauce.

Incorporate a further handful of cheese into the mixture.

Continue to incorporate cheese for about 5 minutes, adding handfuls at a time.

Campfire Pepperoni Pizza
It’s as simple as pie—no pun intended. A pizza stone makes cooking over an open fire easier than you might think. The smokey flavor of the wood fire adds a great twist to an old favorite.

Place pizza stone on grill directly over wood fire.

You may need to begin by spreading out the wood if the flames are too tall.

Roll out the pizza dough to desired thickness.

Place it on the pizza stone and cook 10 minutes on one side until golden.

Remove from the fire and on the cooked side spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare.

Sprinkle mozzarella cheese evenly on top of the sauce followed by the pepperoni slices.

Simple Deviled Eggs
Deviled eggs are a favorite snack that is simple to prepare for a big group or party with this simple recipe. These delicious little morsels are a hit every time.

Remove the yolks by cutting eggs in half lengthwise; reserve the whites.

In a small bowl, mash the yolks with a fork.

Mix well after adding the mayonnaise, sugar, vinegar, mustard, onion, and celery.

Brown Rice Breakfast Porridge
Leftover brown rice is cooked together with milk, honey, and dried blueberries for a healthy, new twist on breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.

Combine the cooked brown rice milk blueberries cinnamon and honey in a small saucepan.

Bring to a boil then reduce heat to low and simmer for 20 minutes.

Beat the egg in a small bowl.

Temper the egg by whisking in some of the hot rice a tablespoon at a time until you have incorporated about 6 tablespoons.

Stir the egg into the rice along with the vanilla and butter and continue cooking over low heat for 1 to 2 minutes to thicken.

Lemon-Blueberry Protein Muffins
Delicious lemon-blueberry muffins add extra protein to your diet since they’re made with pea protein powder and high protein vanilla Greek yogurt.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

A 12-cup muffin tin should be greased or lined with paper liners.

In a medium bowl, combine yogurt, butter, egg, and egg white along with lemon juice and lemon zest.

In a big bowl, combine flour, protein powder, sugar, baking soda, and salt.

It will be very thick when you combine the flour mixture with the wet ingredients.

Add almond milk and stir until smooth.

Add fresh blueberries and stir slowly.

Pour batter into the muffin tin as evenly as possible.

Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Peach Cobbler
Peaches spiced with cinnamon are poured on top of a homemade biscuit dough and baked until bubbly in this classic cobbler.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 10×10-inch baking dish.

Stir together peaches with cinnamon and 1 1/2 cups sugar.

Set aside.

In a medium bowl cream together shortening and 1 cup sugar.

Mix in flour baking powder and salt alternately with milk.

Pour into prepared pan.

Top with peach mixture.

Drop butter in boiling water and pour all over peaches.

Bake in preheated oven 40 to 45 minutes until golden brown.