Almond Cake with Tangerine Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!

 Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!

Veggie Subs

Making your own subs at home taste so much better than your local sub shop and it is fast and easy. The key is topping it with a vinaigrette.

1 lg. loaf sub bread (French, Cuban, any baguette, focaccia-your choice)
1 heart of romaine lettuce, shredded
1 lg. tomato, sliced
1/2 onion, sliced thinly
1/2 red bell pepper, sliced
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp garlic powder
Crushed red pepper, to taste
Sea salt, to taste
Fresh ground black pepper, to taste
Mayo opt.
Mustard opt.
Jalapeño opt.

Cut loaf in half leaving it connected. Layer tomato, onion, bell pepper then lettuce. Top with olive oil, vinegar, oregano, garlic, crushed red pepper, salt & pepper. Enjoy!

Veggie Lasagna

I just love lasagna, any kind of lasagna, period!!!  I must have been Italian in a past life or something, I can't live without having this dish. This is a meatless version that will blow your socks off!  

1 box lasagna noodles, cooked
1 zucchini, diced
1 red bell pepper, diced
1 bag frozen organic mixed veggies (corn, carrots, peas, green beans)
4 cups fresh organic spinach leaves
2 cups shredded mozzarella

The Sauce
4 cups organic whole milk
1/4 cup butter
3 Tbsp organic cornstarch dissolved in 3 Tbsp water
1 tsp sea salt
Fresh ground black pepper
Pinch of granulated garlic
Pinch of fresh grated nutmeg

Preheat oven to 350 degrees.

Sauté all of the veggies, except the spinach, in a little bit of olive oil or butter over medium heat for a few minutes-just enough to sweat the veggies-they don't need to cook thru. Set aside and make the sauce.
In a saucepan, heat the butter and milk over medium heat. Whisk in the cornstarch slurry and whisk until the mixture thickens. Add the salt, pepper, garlic, and nutmeg. Remove from heat.

Assembly
In a 9 x 13 pan, layer as follows:
Sauce
Noodles
Veggies
Spinach
Cheese
Repeat until everything is used being sure to end with cheese on top.
Bake for 20 minutes or until heated thru and the cheese is bubbly and golden on top.