This week's Member Surprise is Miso Cookie Dough from Brutus Bake Shop.
A Brooklyn-based food artist, baker, mom, founder and owner of Brutus Bakeshop, a gluten-free cake and pastry company. Lani’s work, much like her own story, is all about trial and error – learning from mistakes, leading with love, and baking for yourself.
From London to New York, Lani has shared her craft as a gluten-intolerant, professionally-trained pastry chef with lovers of baked goods around the world. Her creations captivate the eye, speak to the soul, and celebrate the messiness of life.
Lani Halliday redefines what it means to be a traditional baker, paving the way for a new generation that is unafraid to bake outside the lines. She is recognized by leaders in food and fashion alike, including InStyle, Vogue, and most recently, as the cover star of Cherry Bomb
The sweet, deep and fully delicious- vegan AND gluten-free chocolate chip cookies will have everyone from carnivores to herbivores, gluten-lovers to the gluten-intolerant reaching for more. Bake into cookies; use a crust for a cheesecake; do a layered traybake with this and your favorite gluten free brownies for ultimate decadence.
Bob’s Red Mill 1:1 GF AP Flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.) Coconut Oil, Sugar, Aquafaba (chickpeas, water, salt) Vanilla Extract, Chickpea Miso (organic handmade rice koji, organic whole chickpeas, sun-dried sea salt, Blue Ridge Mountain well water, koji spores.), GF Baking Powder, Baking Soda, Chocolate Chips (cane sugar, unsweetened chocolate, cocoa butter). Contains: COCONUT
Viola (violets, violas and pansies) are among the most popular edible flowers in America. Fresh flowers are most often used for garnishing and crystallizing. The perfume of some varieties adds sweetness, while the mild flavor of most other violas combines well with sweet or savory foods. The simple addition of a few brilliant blooms transforms any dish into an elegant presentation. Both the flowers and leaves in fresh and dried forms have been standard fare in Europe and other areas in the world since before the 14th century. In the assorted mix, colors may vary from those shown in photograph.
This mellow-flavored micro mizuna produces dark red shades that taper out from the stem, adding pizzazz to a dish. Due to its aggressive growth rate, it can be harvested either as a fine garnish or baby-green stand-in. It pairs well with robust pork dishes such as smoked briskets and glazed hams, or in garlic-braised sautees.
The recipes for this week's menu highlight the great flavors in this week's greens pack. This meal plan includes quick and everyday recipes for breakfast and lunch when times are busy, snacks that provide an energy boost for the afternoon, and a few involved dinners for a chance to unwind!
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