Panellets

original source

Servings: 30 Cookies	Preparation: 45 Minutes
Equipment	Tools
Oven	Mixing Bowl Bowl 3 Small Plates Baking Sheet Parchment Paper Basting Brush Zester Fork Dry Measuring Cups Measuring Spoons
Ingredients: 8
1 1/2 cup Almond Meal 5 tbsp Coconut Sugar Zest of 2 Lemons 2 Eggs (beaten and separated) 1/4 cup Pine Nuts 1/4 cup Sliced Almonds 1/4 cup Shredded Coconut Dried Cherries

Preheat oven to 350°F and line a baking sheet with parchment paper. On the three small plates pour out some pine nuts, shredded coconut, and sliced almonds. (As much for 10 cookies each, try not to pour too much out so there aren't a bunch of eggy leftovers.) Set plates aside. Put the almond meal, lemon zest and sugar in a mixing bowl. Crack one egg in a small bowl and beat slightly with a fork. Add the lightly beaten egg to the mixing bowl. Crack the second egg into the small bowl, beat lightly and set aside. With your hands, gently combine the almond meal, lemon zest, coconut sugar, and egg until you have a soft dough. (It will be very sticky.) With about one teaspoon of dough at a time roll out 30 little balls or other shapes and let sit on the baking sheet. (I did balls for the pine nuts, bars for the almonds, and flat rounds for the coconut.) One at a time, dip each dough ball in the beaten egg and roll in the the topping. To thoroughly cover the cookies you will need to manually press the toppings into the dough. When all the cookies are covered and aligned on the baking sheet, lightly brush them with the remaining beaten egg. Bake the cookies for 15 minutes. When the cookies are out of the oven and have cooled, top the coconut rounds with a single dried cherry.

Eggs Piperade

original source

Servings: 4	Preparation: 30 Minutes
Equipment	Tools
Stove	Large Pan 9" Frying Pan Cutting Board Large Mixing Bowl Large Bowl 2 Small Bowls Medium Knife Can Opener Whisk Spatula Measuring Spoons
Ingredients: 15 - 16
2 large Red Bell Peppers (sliced) 3 Cubanelle Peppers or 2 large Green Bell Peppers (sliced) 6 Tbsp Olive Oil 1 large Onion (chopped) 4 cloves Garlic (minced) 3 Tbsp chopped Parsley 1 Bay Leaf 2 Tsp Paprika 1 pinch Smoked Paprika (optional) 1/4 Tsp Red Pepper Flakes 1 Tsp fresh Thyme or 1/2 Tsp Dried Thyme 14 oz can Crushed Tomatoes 2 Tsp Sherry Vinegar 6 Eggs 2 Tsp Salt 1/4 Tsp Pepper

Chop the peppers, onions, garlic and parsley. Put the peppers in a large bowl. Put the chopped parsley in the first small bowl. Put the garlic, paprika, red pepper flakes, thyme and 1 tsp salt in the second small bowl. Set bowls aside. Bring 3 tbsp olive oil to temperature in a large pan over med-high heat. Throw in the chopped onion, bay leaf and 1/2 tsp salt and cook until the onion has browned a little. About 6 minutes. Once the onion is browned add the garlic, paprika, red pepper flakes, thyme and salt. Cook until you can smell the garlic. About 30 seconds to a minute. Add the peppers, cover and let cook about 10 minutes until peppers start to become tender. When the peppers have softened and cooked down some add 14 oz can of crushed tomatoes. Cook uncovered for about 10 minutes until it looks dry. Add 2 tbsp chopped parsley and 2 tsp sherry vinegar and remove from heat. Crack the eggs into a large mixing bowl and add 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk together until well combined. Bring 1 tbsp olive oil to temp the a 9" frying pan. When the oil is hot and shimmering pour in the eggs. Stir constantly for about a minute until you can leave a trail through the eggs. (The eggs cook quickly so pay attention.) Once you can leave a trail turn the heat down to low or off completely and finish cooking the eggs. About 90 seconds. Top the eggs the remaining parsley.