Click on the links below to jump to other sections
Garlic Scape Dressing
adapted from Daphne's Dandelions
3-4 garlic scapes
1/4 c olive oil
1/4 c white wine vinegar (or balsamic or apple cider)
1 T heaping with honey
1 T dijon mustard
1/4 t salt
pepper to taste
Throw it all in a food processor and puree until smooth. If you want something thicker for a dip, add 1/4 to 1/2 a cup of yogurt.
Pea Shoot & Pistachio Pesto
adapted from Love & Lemons
Yield: about 1.5 cups
heaping 1/2 cup pistachios, chopped & toasted
1 bunch pea shoots (or any mild soft leafy green)
zest & juice of 1 small lemon
1 small garlic clove (or 1-2 scapes)
salt & pepper
olive oil (a few tablespoons to 1/4 cup)
optional: handful of fresh basil or mint or cilantro
optional: grated parmesan cheese
In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth. Taste and adjust seasonings.
Carrot green chimichurri (yes you can eat the greens! they are super good for you too. vitamin K galore.)
from Love & Lemons
1 cup finely chopped carrot greens
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon ground sweet paprika
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 teaspoon salt, a few grinds of pepper
1/4 cup white wine vinegar
1/4 cup olive oil (a good fruity one)
Wash and dry your carrot greens well. Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy). Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful) Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.
Winter Squash Hummus
adapted from Modern Farmer via Food52
Makes 2 to 3 cups
**Adding some curry powder or turmeric to this hummus is an idea I would fully support.
1 pound hard squash, such as delicata or butternut
1/2 cup extra virgin olive oil (plus 1 tablespoon)
1 head garlic, separated into cloves and peeled (about 1/4 cup cloves)
1 or 2 hot peppers (jalapenos, serranos, etc), sliced in half, stems and seeds removed
1/8 cup tahini
1 1/2 Tbs lemon juice
Plain yogurt for garnish (optional)
Cilantro leaves for garnish (optional)
Roasted pumpkin seeds for garnish (optional)
Crusty bread, pita, or crackers
Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 1 tablespoon olive oil and a generous pinch of salt.
Place squash cut side down in roasting pan and bake until very soft, about 1 hour. While squash is baking, place garlic, hot peppers, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned. Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, peppers, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper. Hummus texture will vary depending on squash variety and size; add up to 1/4 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week. Garnish each cup of hummus with 1/8 cup yogurt, 1/2 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.
Roasted Beet Sandwich with Hummus and Feta
adapted from Little Bites of Everything
Yield: 3 sandwiches
6 slices of your favorite type of bread, toasted
6 Tbsp hummus of your choice
½ of a onion, sliced
Couple handfuls of Arugula or leaves of lettuce
3 Tbsp Feta or goat cheese, crumbled
3 Beets, fresh with skin still on, stems trimmed
1 Tbsp extra virgin olive oil
Salt and pepper to taste
few slices of cucumber
Preheat oven to 400 degrees. Scrub your beets clean and make sure the stems are trimmed off. Keep the skin on and dry them. Place the beets in the middle of a pretty large piece of foil (large enough to fold over the beets to make a pouch). Drizzle the beets with olive oil and sprinkle with the salt and pepper. Fold the foil to make a pouch so that no beet juice will squirt out into the oven. Place the beets in the oven for about 60 minutes or until tender when pierced with a fork. Once the beets are done, let them cool a bit (you can run them under cold water) and peel them, they should peel easily (Caution: beet juice stains so be quick to clean it up). Slice the beets once they are peeled. Toast your bread and then spread your hummus on one piece of bread per sandwich then add some arugula and onion. Next, place the beet slices on. Top with a sprinkle of feta, salt and pepper. Top with your other piece of bread and take a bite of heaven!
Summer Vegetable Curry
adapted from 101 Cookbooks
1 14-ounce can coconut milk
1 onion, chopped
2 tablespoons green curry paste, or more to taste
1/2 teaspoon sea salt
1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
1/4 pound green beans
1/4 pound broccoli, cauliflower, or Romanesco florets
8 ounces extra firm tofu, cut into 1/4 inch cubes
kernels from 1 ear of corn
1 lime, halved or quartered
fresh coriander seeds
Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer. Add 2/3 of the onion and saute until it softens a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor - adding more curry paste or salt if needed. Squeeze some lime juice over remaining onion and set aside. Add the rest of the coconut milk to the pot along with the potatoes, cover, and simmer until they are just starting to get tender throughout - about 10-15 minutes. At this point add the beans, broccoli/romanesco, and tofu. Let simmer for a couple of minutes, the potatoes should be completely tender by this point. Add the corn and remove from heat. Serve each bowl topped with a sprinkling of the remaining onion, fresh coriander seeds and feathery sprigs (or chopped cilantro), and more lime juice, to taste. Serves 4.
Pan Crisped Greens with Eggs and Sweet Potato
adapted from Healthy Green Kitchen
1 tablespoon organic, extra virgin coconut oil (or other high heat oil)
2 handfuls of chopped organic greens (try a mixture of kale, radish greens, collards)
1 small or 1/2 large organic sweet potato, baked or steamed and then sliced and drizzled with a little coconut oil, if desired
coarse sea salt and freshly ground black pepper- to taste
any other seasonings you like ex. a squeeze of fresh lemon juice for the greens, hot sauce, etc- optional
1. Heat oil in a cast-iron skillet. When the pan is very hot, add the greens. Cook for several minutes, stirring sporadically, allowing them to crisp in the hot pan.
2. Break the eggs into the pan over the greens and turn the heat to very low. Cover the pan and allow the eggs to cook for 3-5 minutes, until done to your liking.
3. Using a large spatula, transfer the greens with the cooked eggs on top to your plate. Season to taste with salt, pepper, etc., and serve with sliced sweet potato.
Turnip Greens Frittata
adapted from Food52
2 tablespoons olive oil
1 large or 2 small white potatoes, skin on and finely diced (no larger than 1/4-inch; 1 1/2 cups total)
1 garlic clove, smashed and chopped
1 to 2 bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2-inch strips, supplement this with kale, collards, beet greens, chard, etc (you should have 4 cups loosely packed sliced greens)
8 eggs, lightly beaten
Coarsely ground black pepper
1/4 cup grated Parmesan cheese
Herbs of your choice, roughly chopped, for garnish (basil, cilantro, dill, parsley are all delicious with eggs)
Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes. Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Remove from over and sprinkle with chopped herbs. Let cool for 10 minutes, then slice and serve.
Beet & Feta Burger
from Green Kitchen Stories
Makes 6-8 burgers, depending on the size
3 cups / 750 ml grated raw beets (approx. 4-5 beets)
1.5 cups / 375 ml / 150 g rolled oats
1 small onion
7 oz / 200 g feta cheese or firm tofu
2 cloves garlic
2 tbsp olive oil
1 handful fresh basil
lettuce or cabbage
Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep's cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side - or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice.
Summer Panzanella with peaches and kale
from The First Mess
*Panzanella is a blank canvas! I'm pretty sure the only qualifiers are that it should have torn up, toasty bread and tomatoes in it. Simple and easy! (Those Italians are so smart.) Try adding some other veggies in there if you need to use them up. Some candidates that come to mind: green beans, escarole, grilled eggplant or squash, cucumbers, melon instead of peaches...go for it!
4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
salt and pepper
1 big shallot, peeled and thinly sliced
4-5 cups chopped tomatoes
2 peaches, pitted and roughly chopped
2 stalks of kale, stemmed and sliced
2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)
1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper
Preheat the oven to 350 degrees F. Place the tore up bread on a large, parchment lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil. Bake for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from the oven and set aside. Place the chopped tomatoes, peaches, kale and basil in a large bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more. Let this mixture sit for 10 minutes or so that the bread can soak up the juiciness from all the veggies and fruit. Serve with a big sprig of basil on top if you like.
an amount of broccoli (make sure it is dry if you washed it first)
some olive oil
salt & pepper
a hunk of Parmesan/Asiago/some other aged, hard cheese
garlic (a clove for every lb. or one scape per lb. of broccoli)
several fresh basil leaves
Preheat the oven to 425 degrees. Take care to dry the broccoli before you roast it so that it gets that delicious crispy outside. Cut the broccoli into florets and scatter on a baking sheet (don't overcrowd). Chop up the stalks too and put those on the sheet pan please. If the lower stalks are too woody for you, take a vegetable peeler to the outside layer and then roast the tender insides. Roughly chop the garlic scapes (or cloves) and scatter them on the pan. Toss with olive oil to coat. Sprinkle with desired amount of salt and pepper. Roast for 20-25 minutes until just tender and browned. Sometimes I put them under the broiler for a minute after to increase the browning. Remove from oven, grate some lemon zest over the top and/or squeeze some lemon juice over the broccoli. For the grand finale, dust the florets and stems with grated cheese and a chiffonade of basil. Aren't we fancy?
Thai Inspired Kohlrabi Coleslaw
from Spicie Foodie
1 small Kohlrabi, matchsticks
1 small carrot, shredded
2 cups cabbage, shredded
1 tbsp finely chopped ginger
1 green onion, finely chopped
1 small red or green chile, finely chopped
1 tbsp rice vinegar
1.5 tbsp light soy sauce
1 tsp red curry paste
1 tbsp water
1 tbsp vegetable oil
In a large bowl throughly mix all the dressing ingredients until well combined. Set aside. In a separate large bowl toss the vegetables then pour the dressing over them. Gently toss until vegetables are fully coated. Cover and place in the refrigerator for 15 minutes or until ready to serve. Before serving crush desired amount of shelled peanuts. Rinse desired amount of fresh basil leaves. Serve the crushed peanuts and basil on the side to allow each person to top as desired.
Create your own slaw!
Here is a formula to experiment with and have fun creating your very own slaw du jour with whatever crunchy veggies or fruits you may have on hand!
Tip when picking items to slaw: veggies & herbs in the same plant families tend to go well together. For example, the Apiaceae family members make great slaws - carrots, celery, dill, fennel, cilantro, parsley. So does the brassica family - cabbage, kohlrabi, radish, turnip, horseradish, broccoli stems, etc. Don't limit yourself to only that family or put all of these in one slaw, just let it be a base you build off of.
Alright, you need a dressing: creamy or vinaigrette, they both can work! Just make sure you have:
-an acid (vinegar or citrus juice/zest)
-a sweetener (honey, agave, sugar, maple syrup, etc)
-seasonings (fresh or dried herbs, spices, salt, pepper)
-a fat (oil, sour cream, yogurt, buttermilk, mayonnaise)
whisk the first 3 together, then add the fat last and whisk, whisk, whisk.
For the salad part:
-crunchy veggies and/or fruit (shredded, sliced, chopped or a combo)
-aromatics, optional (green onions, fennel fronds, herbs, etc)
-garnishes, bonus (nuts, seeds, dried fruit, etc)
mix the first 2, toss with dressing, top with bonus garnishes.
You are DONE! That's SLAW she wrote! (groan...)
Raw Kohlrabi & Grapefruit Salad
from Kiran Tarun
2 medium kohlrabi, peeled and thinly sliced
1 big ripe and juicy grapefruit (segments & juice)
1/3 cup pomegranate arils (seeds)
1/2 tsp honey
a pinch of salt & black pepper
a pinch of fresh herb (thyme/basil/mint)
In a bowl, add all ingredients. Mix and refrigerate to develop flavors. Serve chilled or room temperature.
Baked Kohlrabi Fries w/ Chili powder & Cilantro Yogurt Sauce
from Five & Spice
1 kohlrabi (stems and leaves removed, if they came with them attached - you can sautee those parts, if you want)
1 Tbs. melted coconut oil, ghee, or olive oil
salt, chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks. On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes. Remove and eat warm with ketchup or with yogurt dipping sauce (see below).
Cilantro Lime Yogurt Sauce
1/2 cup plain yogurt (or sour cream)
1 Tbs. lime juice, plus a pinch of lime zest
2 Tbs. chopped fresh cilantro
salt and pepper to taste
Stir all ingredients together.
Vibrant Tasty Green Bean Recipe
from 101 Cookbooks
The following recipe is best made just before serving time. But you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components - you can do it at room temperature, or heated quickly in a skillet or pan.
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.
Serves about 6.
Miso-Butter Braised Turnips
adapted from Eating Well
*Potential Adventure: Try subbing in some kohlrabi for the turnips! They are in the same family and have similar textures, making them great for swapping around in recipes. The kohlrabi will need to cook a bit longer to soften, so add it in first.
1 bunch salad turnips plus 5 cups chopped turnip greens or spinach or other greens, divided
2 tablespoons butter, divided
1/4 teaspoon salt
1 cup reduced-sodium chicken broth, plus more if needed
1 teaspoon sugar
4 teaspoons white miso (fermented soybean paste, found in most grocery stores in a refrigerated section)
Peel turnips and cut into 1-inch wedges. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the turnips and salt and cook, stirring occasionally, until browned in spots and beginning to soften, 7 to 9 minutes.
Add 1 cup broth and sugar; reduce heat to maintain a simmer. Cook, stirring frequently, until the turnips are tender and the liquid is almost completely evaporated, 15 to 20 minutes. (Add up to 1/2 cup more broth if the pan is dry before the turnips are tender.)
Meanwhile, mash miso with the remaining 1 tablespoon butter in a small bowl until combined.
When the turnips are tender, stir in the turnip greens (or spinach), cover and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove the pan from the heat. Add the miso-butter and gently stir until the turnips are well coated.
Pan-Fried Jerusalem Artichokes in Sage Butter
from Bon Appetit
Don't peel the Jerusalem artichokes! The skin has beneficial nutrients, lots of flavor, and enhances the crispy texture in this dish.
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Black Spanish Radish Chips
adapted from Chocolate & Zucchini
You could really use any type of large radish for this recipe; watermelon radishes work great too!
several large black radishes
optional: red pepper flakes
Preheat the oven to 400°F. Grease a baking dish (unless it is non-stick).
Wash and scrub the radishes. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.
Pour a little olive oil, a little vinegar, sprinkle salt, pepper and red pepper flakes if using. Toss to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched. Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.
CARAWAY + CARDAMOM POACHED RHUBARB
from Pink Patisserie
1 bunch fresh rhubarb stalks, trimmed and cut into 4 inch pieces
3 T. sugar or sweetener of your choice
1 3/4 C. water
1/4 tsp. caraway seeds, lightly crushed
1/2 tsp. cardamom pods, lightly crushed
Place the rhubarb in a large skillet in one layer if possible. If not possible, poach the rhubarb in batches. Pour the water over the top, add the sugar and spices and simmer over very low heat. Do not allow the mixture to come to a rolling boil. Simmer the rhubarb until soft, about 3-4 minutes only if you want it to retain it's shape.
Remove the rhubarb from the poaching liquid carefully with tongs and place on a paper towel lined baking sheet. Bring the liquid to a boil and allow to reduce to 1/2 a cup. Serve along side the rhubarb and pour over the top, spices and toasted nuts when ready to serve. I prefer to eat the the rhubarb warm over ice cream/frozen yogurt with the sauce drizzled on top. This would also be great served cold with yogurt or oatmeal for breakfast!
Spiced Parsnip Cake with Maple Buttermilk Glaze
from Food 52
Makes one 9x13-inch cake
2 cups all-purpose flour (10 ounces)
1/2 cup almond meal flour (2 ounces)
1/2 cup unsweetened shredded coconut (1 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon French four spice (white pepper, nutmeg, ginger, and cloves)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon table salt
1/2 cup buttermilk, room temperature
1/2 cup maple syrup (grade B preferred)
3/4 cup superfine or castor sugar (5 1/4 ounces)
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
2 cups shredded parsnips (about 2 large parsnips)
Preheat your oven to 325º F with a rack near the center. Grease your 9- by 13-inch glass cake pan with butter or non-stick cooking spray and set aside. Combine the first nine ingredients in a large bowl. Whisk about 30 seconds to fully mix and aerate the flour some. Set aside. Combine the remaining ingredients, excluding the parsnips, in a medium bowl. Whisk well to combine. The sugar should dissolve before proceeding to the next step. Dump the wet ingredients into the dry ingredients, and stir until almost incorporated - like making pancake batter. Add the parsnips and stir until just incorporated. Pour into prepared cake pan, and bake until center springs back or a toothpick inserted near center come out clean, about 35 to 40 minutes. Remove to a cooling rack, and immediately pour the glaze over the hot cake, trying not to let much glaze spill between the cake and the pan. I sometimes pierce the surface of the cake with a fork to allow the glaze to seep in better.
NOTE: If you prefer, you could allow the cake to cool completely then frost with your favorite cream cheese icing. A little orange zest and/or juice in the icing would work well with the flavors of the cake.
Maple Buttermilk Glaze
1/4 cup maple syrup (grade B preferred)
1/4 cup unsalted butter
1/2 cup buttermilk, room temperature
Combine the maple syrup and butter in a glass measuring cup or other microwave safe container or small saucepan for the stove. Heat until the maple syrup starts to boil and the butter is melted or close to it. Allow to cool for several minutes, then whisk in the buttermilk.
Thyme & Salted Chocolate Chunk Cookies
from The Baking Bird
Makes approximately 14-18 cookies
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon fleur de sel
2 tablespoons fresh thyme leaves
2 sticks unsalted butter, cold and cut into small cubes
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon molasses
10 oz dark (62%) chocolate chunks
sea salt, to sprinkle
Preheat oven to 350 degrees F. Prepare sheet pans lined with parchment paper. In a bowl, whisk to combine the all-purpose flour, whole wheat flour, baking soda, salt, and fresh thyme leaves. Set aside. With a hand mixer, cream the butter for about 2-3 minutes. Scrape down sides of bowl as needed. Gradually add the brown sugar, white sugar, and molasses to the butter, beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the dry ingredients and then fold in the chocolate chunks until well-distributed. Form each cookie using about two tablespoons of dough per cookie. Roll into a ball and place on the prepared pan, pressing down slightly to form a thick disc. Leave room between each cookie-they will spread. Sprinkle a small amount of sea salt on each cookie. Bake for 12 minutes, rotating the pan halfway through the baking time, until the edges of the cookies are just turning brown. Remove from the oven and let cool on the pan on a rack for two minutes before removing the cookies from the pan and cooling directly on a rack.
BONUS: If you aren't such a fan of flat-ish cookies, there is a FLUFFY version of this cookie recipe too!
Back to top