Breakfast

chevron_leftchevron_right
Zero Mess Maple & Black Pepper Bacon (aka the best bacon ever)

by Josh Kaplan

Zero Mess Maple & Black Pepper Bacon (aka the best bacon ever)

Ingredients:1 package extra thick sliced bacon 4 tbsp maple syrup 2 tsp freshly cracked black pepper ¼ tsp cayenne pepper ½ tsp salt 1 tbsp fresh parsley, roughly chopped Preparation: 1. Line a rimmed baking sheet with If You Care Parchment Paper. 2. Simply lay out uncooked bacon on the parchment paper and set aside. 3. In a small bowl, combine maple syrup, black pepper, cayenne and salt, then brush over bacon, flipping to brush both sides. 4. Place bacon in a cold oven on the lowest rack and turn temperature to 400 degrees F. 5. Bake for 18-25 minutes (depending on thickness and how crispy you like your bacon), flipping halfway through. 6. When finished, remove the pan from the oven and add parsley. Allow to cool for a few minutes and crisp up, then enjoy! BUY NOW

Read more

Main Dishes

chevron_leftchevron_right
Chicken Pot Pie

by Josh Kaplan

Chicken Pot Pie

Ingredients:  4 tbsp butter ½ cup onion, diced ½ Flour Salt and pepper 1 ½ cup chicken broth 1 cup milk  2 cups cooked chicken breast , chopped 1 cup carrots, chopped 1 cup peas ½ cup celery, chopped ½  cup potato, diced    Pie crust   Preparation: In a large pot or skillet, melt butter and add onions, cooking for about 3-4 minutes until tender. Add flour and season with salt and pepper, then pour in chicken broth and milk and cook until thick on high. Turn heat off and stir in chicken and vegetables to the pot. Line an If You Care Paper Cake and Pie Pan with pie crust, then fill with pot pie mixture. Lay another layer of pie crust on top of the pan and pinch edges until sealed.  Make sure to poke a few holes on the top of the crust to allow steam to escape.  Bake for 35-40 minutes, or until browned. If the edges seem to be browning too fast, cover the sides of the crust with aluminum foil.  BUY NOW

Read more

Citrus and Honey Glazed Turkey

by Josh Kaplan

Citrus and Honey Glazed Turkey

Citrus and Honey Glazed Turkey    Ingredients: 1 20lb turkey 2 tsp freshly chopped sage  2 tsp fresh thyme leaves 2 tsp coarse salt ½ tsp freshly cracked pepper  1 stick butter, softened 1 orange, quartered 1 lemon, quartered 1 lime, quartered 1 bunch of fresh herbs- rosemary, thyme, sage, oregano ½ cup orange juice ½ cup Mackay’s Orange Marmalade 1 tbsp honey 5 tbsp salted butter   Directions: Preheat oven to 325 degrees F. Remove giblets and neck and discard or reserve for gravy. Clean and dry the turkey and set on a cutting board. Combine the sage, thyme, salt, pepper and butter and rub all over turkey, making sure to get under the skin over the breast. Add orange, lemon, lime inside the turkey, then use If You Care Organic Kitchen Twine to truss the turkey closed. Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan. Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 2.5 hours. After 2.5 hours of roasting, add orange juice, Mackay’s Marmalade, honey and cinnamon to a small saucepan and heat until boiling and thickened, about 15 minutes.   Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot. Brush the orange mixture all over the turkey, then place back in the oven and continue roasting for 1 hour or until turkey reaches 165 degrees F on a meat thermometer. Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes. BUY NOW FOR NATURAL COOKING TWINE BUY NOW FOR ROASTING BAGS

Read more

Fig and Cider Glazed Turkey

by Josh Kaplan

Fig and Cider Glazed Turkey

Ingredients: 1 12-14lb fresh whole turkey, cleaned and dried 1 cup fig preserves ½ cup Dijon mustard ½ cup apple cider vinegar ¼ cup white wine 1 bunch rosemary 3 shallots, minced 2 cups figs     Preparation: Preheat oven to 325 degrees F. Remove giblets and neck from the inside of the turkey.Discard or reserve for gravy if desired. Rub the turkey (inside and out) with ¼ cup sea salt, and then rinse with cold water.Pat the turkey dry completely both inside and out. Stuff your turkey. Using If You Care Kitchen Twine, secure the wings to the body of the turkey and close the neck and bottom gap. Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan. In a medium bowl, mix together fig preserves, mustard, apple cider vinegar, white wine, rosemary and shallots. Brush the turkey with half the mixture and reserve the other half for later.Add half the fresh figs and more rosemary to the bag. Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 3 hours. Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot. Brush the turkey with the remaining fig and cider glaze and place the turkey back in the oven until desired brownness or until your meat thermometer reaches 165 degrees F. Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes. While the turkey is resting, you can reserve some of the drippings in the Roasting Bag to use for gravy before composting the bag. BUY NOW FOR NATURAL COOKING TWINE BUY NOW FOR ROASTING BAGS

Read more

Fig and Cider Glazed Turkey 

by Snow Commerce

Fig and Cider Glazed Turkey 

INGREDIENTS 1 12-14lb fresh whole turkey, cleaned and dried  1 cup fig preserves  ½ cup Dijon mustard  ½ cup apple cider vinegar  ¼ cup white wine  1 bunch rosemary  3 shallots, minced  2 cups figs      INSTRUCTIONS Preheat oven to 325 degrees F. Remove giblets and neck from the inside of the turkey.  Discard or reserve for gravy if desired.  Rub the turkey (inside and out) with ¼ cup sea salt, and then rinse with cold water.  Pat the turkey dry completely both inside and out. Stuff your turkey.  Using If You Care Kitchen Twine, secure the wings to the body of the turkey and close the neck and bottom gap. Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan. In a medium bowl, mix together fig preserves, mustard, apple cider vinegar, white wine, rosemary and shallots.  Brush the turkey with half the mixture and reserve the other half for later.  Add half the fresh figs and more rosemary to the bag.  Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 3 hours. Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot.  Brush the turkey with the remaining fig and cider glaze and place the turkey back in the oven until desired brownness or until your meat thermometer reaches 165 degrees F. Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes. While the turkey is resting, you can reserve some of the drippings in the Roasting Bag to use for gravy before composting the bag.  

Read more

Gluten Free Chicken Tenders with Honey Mustard Dipping Sauce

by Josh Kaplan

Gluten Free Chicken Tenders with Honey Mustard Dipping Sauce

Ingredients: 12-14 chicken tenders 2 tsp kosher salt 1 egg 1 cup superfine almond flour 4 tbsp rice flour 1 tbsp onion powder 1 tbsp garlic powder 1 tsp dried Italian herbs (oregano, rosemary, thyme) 1 tsp black pepper Coconut oil spray (or any baking spray you like) If You Care Parchment Baking Paper   Preparation: Preheat your oven to 425 degrees F or 218 degrees C Line a large baking sheet with If You Care Parchment Baking Paper. Set aside. In a medium, shallow bowl, whisk egg. On a large plate, combine almond flour, rice flour, onion and garlic powders, Italian herbs, black pepper, and 1 tsp kosher salt. Mix to combine. Pat chicken tenders dry with paper towels. Season with remaining salt. Create an assembly line. Dip chicken tender into egg, then into almond flour mixture. Finally, place the tender onto parchment-lined baking sheet. Once all of the tenders are coated, spray both sides liberally with oil. Bake for 15 minutes, then flip. Broil on high for 2-3 minutes until golden. Flip and broil again until the other side is also brown and crispy. Enjoy immediately! *If you’d to freeze the tenders, allow them to cool completely before packing and freezing. They will last in the freezer for up to 3 months. To reheat, bake at 425 until warmed through. BUY NOW

Read more

Korean-Inspired Sheet Pan Nachos

by Josh Kaplan

Korean-Inspired Sheet Pan Nachos

Ingredients: 11 oz. bag tortilla chips, preferably restaurant-style ½ cup kimchi, finely chopped 1/3 cup kewpie (Japanese) mayonnaise 2 tablespoons sriracha sauce 2 shallots, thinly sliced 1 cup shredded cheese, Mexican blend 2 tablespoons sesame oil ½ cup chopped tomato ¼ cup cilantro, chopped If You Care Parchment Baking Sheets   Preparation: Preheat your oven to 425 degrees F or 218 degrees C Line a baking sheet with one If You Care Parchment Baking Sheet. On top of the baking sheet, layer chips, kimchi, shallots, cheese, and tomato. In a small bowl, whisk together mayonnaise, sriracha, and sesame oil. Drizzle spicy mayo sauce all over the nachos, then bake for 8-12 minutes, until the chips are golden and the cheese has melted. Top with fresh cilantro and extra sriracha if desired. Dig in! BUY NOW

Read more

Oven Baked Ravioli

by Josh Kaplan

Oven Baked Ravioli

Cheesy ravioli is always a win... but when you cover it in Italian breadcrumbs and bake until extra crispy? Woah, baby! Ready in a cinch, and perfect for your Sunday dinner. And yes, one bag of ravioli can very well be a single portion. Serve alongside a glass of wine and your favorite dipping sauce- we’re partial to @raoshomemade 🍷 Ingredients: 1 lb. cheese ravioli 2 eggs ¾ cup Italian-style breadcrumbs 1 tsp chili flakes 1 tbsp salt Olive oil spray, or olive oil for drizzling ½ cup marinara sauce, for dipping If You Care Parchment Baking Paper Preparation: 1. Preheat your oven to 400 degrees F or 204 degrees C 2. Line a baking sheet with If You Care Parchment Baking Paper. 3. Bring a medium pot of water to a boil and season liberally with salt. 4. Once water is boiling, add ravioli and boil until al dente, approximately 4 minutes. 5. In a large bowl, combine breadcrumbs, chili flakes and salt. 6. In a separate bowl, whisk together eggs. 7. Drain and dry ravioli, then prepare a station with your eggs and breadcrumbs to begin dipping. 8. Dip ravioli intoegg, then into breadcrumbs until completely coated. 9. Place ravioli on the baking sheet and repeat the process until all are coated. 10. Drizzle or spray with olive oil on both sides. 11. Bake for 11-12 minutes, until golden brown and toasty. 12. Serve immediately alongside marinara or desired dipping sauce! BUY NOW

Read more

Roasted Chicken Roll Ups with Prosciutto, Dates and Goat Cheese

by Josh Kaplan

Roasted Chicken Roll Ups with Prosciutto, Dates and Goat Cheese

Ingredients: 4 oz cream cheese 4 oz goat cheese 4 garlic cloves, minced ½ cup dates, minced 1 tbsp fresh thyme + more for pan 1 tbsp fresh oregano + more for pan 5 slices prosciutto, crisped in the oven or stove top and crumbled ¼ cup good olive oil + more for drizzling 4 small chicken cutlets, pounded thinly  10 slices prosciutto  2 cups cherry tomatoes   Preparation:  Preheat oven to 350 degrees F. Add cream cheese, goat cheese, garlic, dates, thyme, oregano, prosciutto, olive oil, salt and pepper crumbles to a food processor or bowl of an electric mixer and combine until smooth. Spread mixture on one side of each chicken cutlet, then roll up and top with two slices of prosciutto and place on a baking sheet or baking dish lined with If You Care Parchment Paper. Add tomatoes to the chicken, drizzle with olive oil and season with salt and pepper. Add extra herbs and bake for about 35-45 minutes, until tomatoes are blistered and prosciutto is crisp.  Serve and don’t forget to top with juice from the pan, it’s delicious! BUY NOW

Read more

Shakshuka with Parchment Roasted Tomatoes

by Josh Kaplan

Shakshuka with Parchment Roasted Tomatoes

Ingredients 1 red bell pepper, thinly sliced 2lbs ripe tomatoes, halved +3 more for garnish Olive oil 5 cloves garlic, crushed 3 shallots, thinly sliced  2 tbsp tomato paste ½ cup dry white wine  2 tsp paprika 1 ½ tsp cumin ½ tsp chili powder ½ tsp garlic powder  ¼ cup fresh oregano, chopped ½ cup fresh parsley, chopped  Salt and pepper 1 ½ cups fresh baby kale  1 cup goat cheese, crumbled 6 large eggs   Preparation Preheat oven to 400 degrees F Add peppers and 2lbs of tomatoes to a baking sheet lined with Parchment Paper, then drizzle with olive oil and roast for 15 minutes. Add shallots and garlic and roast for another 15 minutes.  In a wide pan or skillet, add roasted vegetables, tomato paste, wine, herbs and spices, then stir and allow to simmer for about 15 minutes until sauce has thickened. Add the kale and allow to wilt for about 5 minutes. Add the goat cheese. Make 6 holes in the sauce and add an egg to each hole, then cover pan and allow to cook for about 10 minutes or until eggs are poached to desired level. Serve immediately with bread. BUY NOW

Read more

Shrimp En Papillote

by Josh Kaplan

Shrimp En Papillote

Ingredients: 2 cloves garlic 1 bunch scallions, light green and white part sliced thin Handful cilantro, stems removed 1-inch piece of ginger, sliced into matchsticks 1 lb udon noodles, cooked according to package instructions ¼ cup hoisin sauce 1 tbsp each: lime juice, rice vinegar 2 tbsp sesame oil 1 lb medium shrimp   Preparation: Preheat oven to 400º In a measuring cup, combine hoisin with lime juice, rice vinegar, and sesame oil Add half of udon noodles, cilantro, garlic, ginger and scallions to an If You Care Roasting Bag placed seam side up on a rimmed baking sheet or roasting pan. Add 12 shrimp into the pouch Pour sauce over the noodles and shrimp and seal the bag by folding the open end upward as many times as possible. Repeat the entire process with your second roasting bag Roast for 10-12 minutes Remove from the oven and let the pouch sit for 5 minutes before digging in! To open the bag, carefully tear or cut with scissors, being careful of hot steam.   BUY NOW

Read more

Wild Snapper with Lemon Dill Butter

by Josh Kaplan

Wild Snapper with Lemon Dill Butter

Ingredients: 2 wild snapper filets, 8 oz. each Few handfuls of fresh dill, stems removed 1 lemon, sliced into thin rounds 4 tbsp salted butter Kosher salt If You Care Parchment Roasting Bags   Preparation: Preheat your oven to 425 degrees F or 220 degrees C. Season snapper filet with kosher salt on both sides. Place each filet of snapper (skin side down) into an individual If You Care Medium Non-Stick Parchment Roasting Bag seam side up on a rimmed baking sheet or roasting pan. On top of each filet, place 3-4 lemon slices, 2 tablespoons of butter, and a handful of fresh dill. Seal the bag by folding the open end upward as many times as possible. Bake for 15 minutes. Once snapper is cooked, remove from the oven and let the pouch sit for 5 minutes before digging in! To open the bag, carefully tear or cut with scissors, being careful of hot steam. Serve snapper with a fresh lemons and garnish with more fresh dill. Enjoy immediately alongside rice or fresh roasted veggies. BUY NOW

Read more

Desserts

chevron_leftchevron_right
Avocado and Black Bean Brownies

by Josh Kaplan

Avocado and Black Bean Brownies

Black Bean and Almond Butter Brownies   Ingredients: 15 oz canned black beans, rinsed and drained ¼ cup maple syrup 2 tbsp avocado oil 2tbsp coconut oil 1 tsp vanilla extract ¼ cup granulated sugar   1 tsp finely ground coffee ¼ cup cocoa powder ½ tsp baking powder ¼ tsp sea salt  2 avocados, mashed   ¾ cup chocolate chips  Almond butter   Preparation: Preheat oven to 350 degrees F. Add beans, maple syrup, avocado and coconut oils, sugar, cocoa powder, salt, baking powder, vanilla and avocado into a blender and blend until combined. Add chocolate chips and stir in with a spoon. Pour batter into a square baking pan lined with If You Care Parchment Paper. Drizzle almond butter onto the uncooked brownies and bake for 30 minutes. Drizzle more almond butter if you like, then serve and enjoy!

Read more

Blueberry Cinnamon Scones

by Josh Kaplan

Blueberry Cinnamon Scones

Ingredients: 2 cups all-purpose flour ½ cup sour cream or full-fat yogurt 1 egg 1 tsp almond extract 1 stick salted butter, grated and frozen (details below) 2 tsp baking powder 1/3 cup sugar, plus 2 tbsp for topping ½ tsp salt ½ tsp cinnamon 1 cup frozen blueberries 2 tbsp milk or cream, for brushing the scones If You Care Parchment Baking Paper   For the glaze: ½ cup confectioners sugar 1-2 tbsp milk or cream   Preparation: Preheat your oven to 400 degrees F or 204 degrees C Grate a cold stick of butter onto a plate, using a box grater, on the large setting. Place butter in the freezer for 20 minutes. Combine flour, sugar, salt, cinnamon, and baking powder. Add butter to dry ingredients and use your hands or a pie cutter to fully integrate. You should have pea-sized clumps of butter and the flour should look yellow in color. In a small bowl, whisk together egg, almond extract, and sour cream or yogurt. Pour wet ingredients into the dry ingredients. You should have a slightly sticky, but workable dough. Finally, add blueberries, mix gently, and turn out onto a floured counter. Shape the dough into a ball, then flatten into a disk. Make sure the surface is well floured. Slice dough disc into 8 triangles. Line a baking sheet with If You Care Parchment Baking Paper. Place scone triangles onto the baking sheet and into the fridge to cool for 15 minutes. While the scones cool, whisk together glaze ingredients. The glaze should be smooth and runny enough to drizzle. Just before baking, brush the top of scones with milk or cream and sprinkle with extra sugar. Bake for ~20-24 minutes, until golden brown and risen. Let cool, then drizzle with glaze and enjoy! BUY NOW

Read more

Coconut Honey Cake

by Josh Kaplan

Coconut Honey Cake

Ingredients: 3 cups cake flour 1 tsp baking powder  ½ tsp baking soda ½ tsp salt 1 cups granulated sugar    ¾ cups honey 1 cup butter   1 tsp vanilla extract ½ tsp almond extract    ½ tsp lemon zest 4 eggs separated   ¼ tsp cream of tartar  1 cup coconut milk   ½ cup milk ½ cup unsweetened shredded coconut    Frosting 16 oz cream cheese ½ cup butter, softened   ½ tsp vanilla extract ¼ tsp almond extract   ¼ cup honey 2 cups powdered sugar Shredded coconut   Preparation: Preheat oven to 350 degrees F In a medium bowl, sift together flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat together sugar, butter, egg yolks, vanilla and almond extracts. Then alternate adding the coconut milk and milk and dry ingredients. In a separate bowl, whisk egg whites with cream of tartar, then gently fold into batter. Add shredded coconut until just combined. Divide cake batter between three pans lined with If You Care Parchment Paper Rounds and bake for about 45 minutes. While cakes are baking, combine cream cheese, butter, vanilla extract, almond extract, honey and powdered sugar until smooth. Use to ice cake, then cover with shredded coconut. 

Read more

Eggnog Cheesecake Slab Bars with Cranberry Gelee

by Josh Kaplan

Eggnog Cheesecake Slab Bars with Cranberry Gelee

Ingredients: Crust: 3 cups graham cracker crumbs 3 tbsp sugar 1 ½ sticks butter, softened 1 pinch of salt   Cheesecake: ½ cup brown sugar   ½ cup eggnog 16 oz cream cheese (room temperature) 3 large eggs 1 tbsp flour   1 tsp vanilla extract ¼ tsp ground nutmeg   1/8 tsp ground cinnamon   ¼ tsp salt   Cranberry Gelee:  3 cups whole cranberries ¾ cup sugar 3 tbsp orange juice    3 tbsp white wine 3 tsp unflavored gelatin   Preparation: Preheat oven to 350 degrees F. Mix together all crust ingredients. Line a rimmed baking sheet with If You Care Parchment Paper, then set aside. Combine all cheesecake ingredients in the bowl of an electric mixer and mix until smooth. Add cheesecake mixture to the pie dough and bake for another 20 minutes until set. Meanwhile, add the cranberries and about ¾ cup water to a medium saucepan and boil for 5-7 minutes.Transfer to a blender or food processor and puree until smooth, then strain and set aside. In the same (cleaned) saucepan, add the sugar and 6 tbsp water and boil until the sugar dissolves completely, then add the orange juice, wine, cranberry mixture and sugar to blender and blend until smooth. In a small bowl, mix together gelatin and 3 tbsp water and allow to sit for about 5 minutes. Blend the gelatin into the cranberries until smooth.  Spread cranberry mixture over cooled cheesecake and allow to refrigerate for at least an hour. Slice, serve and enjoy! BUY NOW

Read more

Gluten Free Tahini Banana Bread

by Josh Kaplan

Gluten Free Tahini Banana Bread

 1 cup ripe bananas, mashed + 1 whole sliced in half for topping ¼ cup date syrup 1/3 cup tahini (we used Peloponnese) 1 ¾ cup almond flour ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp salt 1 tsp baking soda 2 eggs 1 tsp vanilla extract 1 tbsp sesame seeds     Preparation: Preheat oven to 350 degrees F In the bowl of a mixer add all ingredients and mix until smooth, then pour batter into If You Care Paper Loaf Pan, then add the sliced banana on top and sprinkle with sesame seeds. Bake for about 1 hour or until golden brown and a toothpick comes out clean. Serve warm or save for later! BUY NOW

Read more

Peppermint Mocha Hot Chocolate

by Josh Kaplan

Peppermint Mocha Hot Chocolate

Ingredients: 1 cup whole milk 2 tbsp brown sugar 2 tbsp unsweetened cocoa powder ¾ cup coffee brewed with If You Care Coffee Filters 1 candy cane  ¼ tsp vanilla extract Whipped Cream and candy cane pieces for topping     Preparation:  In a small saucepan, add milk, cocoa and sugar and heat until just simmering. Add coffee, extracts and stir with candy cane until melted at least halfway. Add mixture to a large mug, top with whipped cream and candy canes. BUY NOW

Read more

Whole Wheat Tahini Chocolate Chip Cookies with Sea Salt

by Josh Kaplan

Whole Wheat Tahini Chocolate Chip Cookies with Sea Salt

Ingredients:  2 cups whole wheat flour ½ tsp baking soda ½ tsp salt + more for sprinkling    1 cup granulated sugar ¾ cup brown sugar 1 cup butter 1 tsp vanilla   ½ cup tahini 1 egg 2 cups chocolate chips (we used wafers and chips)     Preparation:    Preheat oven to 350 degrees F. In a large bowl, whisk together whole wheat flour, baking soda and salt, then set aside. In the bowl of an electric mixer, cream together sugars, butter, vanilla and tahini. Add egg and mix until smooth. Add dry ingredients a little bit at a time. Add in chocolate chips and quickly mix just until smooth Add batter in golf ball size spoonfulls to a baking sheet lined with If You Care Parchment Paper and bake for 10 minutes. Press down each cookie with a spatula so the chocolate oozes a bit and bake for another 5 minutes or until edges begin to crisp. Allow to cool for 5-10 minutes, then enjoy! BUY NOW

Read more

Snacks, Sides, Appetizers

chevron_leftchevron_right
Challah Bread

by Josh Kaplan

Challah Bread

Challah Bread Makes two large loaves   Ingredients: 1 ½ tablespoons active dry yeast 1 tablespoon plus 1/2 cup sugar ½ cup neutral oil, we used organic canola 5 large eggs, at room temperature 1 tablespoon kosher salt 8 cups all-purpose flour   Preparation: 1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. You can do this in the bowl of a KitchenAid mixer, or by hand. 2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour in full cup increments. If using a mixer, make sure to use a dough hook. When your dough holds together, it is ready for kneading. 3. Turn dough onto a floured surface and knead until smooth. This should take at least 5 minutes. The dough should feel firm and have a slight gloss to it. Clean out bowl and grease it, then return dough to bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour, until almost doubled in size. Afterwards, punch dough down, cover and let rise again in a warm place for another half-hour. 4. To make a 6-braid challah: take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Try to make them all the same size. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a visual, you can watch a tutorial on YouTube to help see how the bread is braided. 5. Once your braid is done, tuck the ends underneath and pinch together. Repeat with second ball of dough to make two loaves of challah. 6. Place bread on a baking sheet lined with If You Care Parchment Paper or pre-cut If You Care parchment sheet. Brush with remaining egg and allow your dough to rise one final time for ~one hour. 7. Meanwhile, preheat the oven to 375º 8. Brush the loaves with a second coating of egg wash and slide directly into the hot oven. 9. Bake the bread for 30-40 minutes, being careful not to over bake. Challah is very easy to dry out, so once it is mostly golden, remove and allow to cool completely. 10. Serve with honey, sea salt, and any other accoutrements. Happy Hanukkah to all those celebrating! BUY NOW

Read more

Cheddar Chive Biscuits

by Josh Kaplan

Cheddar Chive Biscuits

Cheddar Chive Biscuits Yield: 12 biscuits   Ingredients: 2 cups all-purpose flour ½ cup heavy cream 1 egg 1 stick salted butter, grated and frozen (details below) 2 tsp baking powder ½ tsp baking soda 1 tsp salt 1 tsp onion powder ½ tsp black pepper 1 cup sharp cheddar, grated ½ cup chives, chopped 2 tbsp cream, for brushing the biscuits Flaky salt, for sprinkling on top If You Care Parchment Baking Paper   Preparation: Preheat your oven to 400 degrees F or 204 degrees C Grate a cold stick of butter onto a plate, using a box grater, on the large setting. Place butter in the freezer for 15-20 minutes. Combine flour, baking powder, baking soda, salt, onion powder, black pepper, cheddar, and chives. Add butter to dry ingredients and use your hands or a pie cutter to fully integrate. You should have pea-sized clumps of butter and the flour should look yellow in color. In a small bowl, whisk together egg and cream. Pour wet ingredients into the dry ingredients. You should have a slightly sticky, but workable dough. Once combined, turn the dough out onto a floured counter. Shape the dough into a ball, then flatten into a rectangle that is ~1-inch thick. Cut the dough into 12 squares. The corners may have slightly rounded edges- that’s okay Line a baking sheet with If You Care Parchment Baking Paper. Place biscuits onto the baking sheet and into the freezer to cool for 15-30 minutes. Just before baking, brush the top of the biscuits with cream and sprinkle with flaky salt. Bake for ~20-24 minutes, until golden brown and risen. Enjoy! BUY NOW

Read more

Cheese Pie Khachapuri

by Josh Kaplan

Cheese Pie Khachapuri

If you like cheese and you like bread (who doesn’t?!) then you will love our version of Khachapuri, which is a Georgian cheese pie. The recipe calls for either mozzarella or authentic sulguni cheese, either of which are fantastically melty. Plus, ricotta, for creaminess. Dill, for that zip, zip, zip! Roll out two sheets of puff pastry really thin, stuff with cheesy/egg mixture and bake for 30 minutes. Slice into squares and try not to eat 3 pieces in one sitting. That’s always the problem with pie, isn’t it? Ingredients: 2 sheets puff pastry, thawed 10 oz. mozzarella or sulguni cheese, shredded 6 oz. full-fat ricotta cheese ½ bunch of dill, stems removed, chopped 4 eggs 1 tbsp salt 1 tbsp pepper If You Care Parchment Baking Paper Preparation: 1. Preheat your oven to 400 degrees F or 204 degrees C 2. Line a baking half-sheet size with If You Care Parchment Baking Paper. 3. Roll out each sheet of puff pastry to completely fill the pan, then layer one on the bottom, and set one asideon another piece of parchment so it doesn’t stick. 4. Place the puff pastry back in the fridge while you prepare the filling. 5. In a large bowl, combine mozzarella or sulguni, ricotta, dill, 3 eggs, salt and pepper. 6. Remove the puff pastry from the fridge and spread filling on the bottom sheet. 7. Cover with the second sheet of puff-pastry and crimp edges to completely seal. 8. In a small bowl, whisk together the remaining egg to use as an egg wash. 9. Brush the top of the puff pastry with egg wash. 10. Bake for about 30 minutes, or until the puff pastry is golden. If any spots begin to brown too fast, cover the puff pastry loosely with a piece of aluminum foil to finish baking. 11. When the pastry is cooked, remove from the oven and allow to cool for 30 minutes before slicing into 9-12 even squares. BUY NOW

Read more

Crab Cake Bites

by Josh Kaplan

Crab Cake Bites

Crab Cake Bites   Makes 24 bites     Ingredients:   Crab Cake Bites:   8oz lump crab meat   ½ cup sour cream   ¼ cup mayonnaise   2 tsp Bornier Dijon Mustard    1 tsp Old Bay Seasoning   ½ lemon zested and juiced   2 tbsp parsley minced   1 large egg   1 tsp garlic powder   ½ tsp hot sauce    1 ½ cup panko bread crumbs     Aioli:   4 cloves garlic   ¾ cup mayonnaise   2 tbsp chives   1 lemon zested and juiced     Preparation:   Preheat oven to 350 degrees F.   In a large bowl, mix together crab meat, sour cream, mayonnaise, mustard, old bay, lemon zest and juice, parsley, egg, garlic powder and hot sauce.  Once mixed, add the bread crumbs.    Line a miniature muffin tin with If You Care Mini Baking Cups, then fill each baking cup with crab cake mixture and bake for 25 minutes or until golden brown.    While crab cake bites are baking, make the aioli by combining garlic cloves, mayonnaise, chives, lemon zest and juice in a small food processor and blend until smooth, refrigerate until ready to serve.   BUY NOW

Read more

Polenta & Mushroom Bites

by Josh Kaplan

Polenta & Mushroom Bites

Makes about ~60 small bites   6 cups water 1.5 cups of instant polenta Salt 2 tbsp extra-virgin olive oil 4 tbsp butter 2 tbsp Marsala wine or sherry 12 oz. shiitake mushrooms, sliced into small cubes, stems removed 5-6 sprigs of fresh thyme   Preparation: Bring 6 cups of water to a rolling boil. Season heavily with salt. Add olive oil to the boiling, salted water. Add polenta to water, whisking furiously until it thickens, 2-3 minutes. Once the polenta has thickened up a bit (it should be a loose porridge consistency) pour it out on a baking sheet lined with If You Care Parchment paper. It should be approximately 1-inch thick. Smooth the top of the polenta so it’s even all the way around the baking sheet. Cool on the counter or in the fridge for an hour, or until it sets. While the polenta cools, prepare your mushrooms. In a large sauté pan, melt butter. Add mushrooms and cook on a medium high heat, stirring often, for 15 minutes. When the mushrooms have browned nicely, deglaze the pan with Marsala or sherry. Season generously with salt and pepper. Taste and adjust seasoning if necessary. Add the thyme leaves to the mushrooms, discarding the stems. Stir one final time and remove from the heat. Use a small circular cap, cookie cutter, ravioli cutter or glass to cut out your polenta bites. We used a flute glass turned upside down! You could also cut the polenta into squares using a knife if you preferred that shape. Top each polenta bite with a teaspoon of the mushroom mixture. Enjoy! *If your polenta is cold after chilling, you may want to gently warm it in the oven or bring it to room temperature before topping with mushrooms an BUY NOW

Read more

Roasted Broccoli with Ricotta

by Josh Kaplan

Roasted Broccoli with Ricotta

Ingredients: 2lbs broccoli florets  ½ cup golden raisins 1/3 cup olive oil 1 tbsp middle eastern spice (we used Shwarma) Salt & pepper 1/3 lb ricotta salata, crumbled    Preparation:  Preheat oven to 350 degrees F. Place broccoli and golden raisins in a large bowl. Add olive oil, spices, salt and pepper, then mix together well. Add to a sheet pan lined with If You Care Parchment Paper, then roast for 25-30 minutes, until edges are crisp. Allow to cool slightly, then add ricotta. This can be served either warm or cold, so it makes for great leftovers!  BUY NOW

Read more

Roasted Eggplant with Yogurt & Pomegranate

by Josh Kaplan

Roasted Eggplant with Yogurt & Pomegranate

Ingredients: 1 lb. baby eggplant ½ cup full-fat plain yogurt 1/3 cup pomegranate seeds 1 tsp salt 1 tsp black pepper ½ tsp sumac ½ tsp Aleppo pepper Olive oil If You Care Parchment Baking Paper   Preparation: Preheat your oven to 450 degrees F or 232 degrees C Line a baking sheet with If You Care Parchment Baking Paper. Slice eggplant in half, then place into a large bowl. Drizzle eggplant generously with olive oil (~1/4 cup) and add salt and pepper. Pour eggplant out onto baking sheet, being careful not to overcrowd the pan. You want space between each piece of eggplant so that it roasts. Otherwise, it will steam and be soggy. Roast eggplant for 15 minutes, then flip. Cook for another 10-15 minutes until tender and golden brown. Spread yogurt onto the bottom of your serving platter. Place eggplant on top. Top with pomegranate seeds, sumac and Aleppo pepper. Enjoy! BUY NOW

Read more

Roasted Rainbow Carrots with Lemon and Thyme

by Josh Kaplan

Roasted Rainbow Carrots with Lemon and Thyme

Roasted Rainbow Carrots with Lemon + Thyme     Ingredients:   2 bunches rainbow carrots, leaves trimmed   1 tbsp lemon zest   ½ lemon, juiced   1 tbsp thyme, roughly chopped    1 tbsp Columela Extra Virgin Olive Oil  1 tbsp white wine   1 tbsp butter   ¼ tsp La Baleine Coarse Sea Salt   ¼ tsp freshly ground black pepper    Preparation:   Preheat oven to 350 degrees F.   Place carrots in an If You Care Medium Roasting Bag placed seam side up on a baking sheet or roasting pan.   In a small bowl, mix together lemon zest, lemon juice, thyme, olive oil, white wine, butter, sea salt and pepper, then pour mixture over carrots, making sure to coat thoroughly.  Fold the open end of the bag tightly towards the top as many times as possible to seal.  Roast for 20 minutes, then remove from the oven and carefully cut open the top of the bag to reveal the carrots.  Place back in the oven to roast uncovered for another 20 minutes, then serve.    BUY NOW

Read more

Tofu Roasted Croutons

by Josh Kaplan

Tofu Roasted Croutons

Anyone can make regular croutons, but we decided to add in some protein! These Roasted Tofu Croutons will forever change the way you top your salads. With minimal ingredients and lots of room for creativity, you can season these tofu cubes however you’d like. We decided to take a traditional approach with all of our favorite spices—your turn! Ingredients: 1 block of extra-firm tofu, drained 2 tbsp nutritional yeast 2 tbsp corn starch 1 tsp salt 1 tsp pepper 1 tsp roasted garlic 1 tsp dried oregano Preparation: 1. Preheat the oven to 350 degrees 2. Cut your tofu in half horizontally (so you have two thin pieces) 3. Place tofu on a clean kitchen towel. Fold towel over the tofu so that it is covered 4. Place a heavy object (such as a soup pot filled with water) over the tofu 5. Allow tofu to sit undisturbed for 30 minutes 6. Remove tofu and cut into small cubes 7. In a medium mixing bowl, add nutritional yeast, corn starch, salt, pepper, roasted garlic and dried oregano. Mix together to combine 8. Add tofu to the bowl and toss well to coat with spice mixture 9. Line a baking sheet with If You Care Parchment Paper and spread tofu out, leaving room between cubes 10. Bake for approximately 30 minutes, or until the tofu is golden brown and crunchy 11. Remove from the oven and let the tofu cool off for at least 15 minutes before using croutons so they can dry a bit 12. Serve on top of your favorite salad! BUY NOW

Read more

Salads

chevron_leftchevron_right
Blackberry & Beet Salad

by Josh Kaplan

Blackberry & Beet Salad

If you’ve got a sweet tooth when it comes to your salads, then this fruity blackberry and beet salad with creamy goat cheese is for you. We pair zesty arugula with a red wine vinaigrette that is going to become a house-staple, we guarantee it! Hunks of honey goat cheese and warm roasted beets (that don’t stick to the baking sheet!) tie the whole thing together. Give the simple recipe a shot today! Blackberry & Beet Salad  Ingredients: 4 cups arugula, lightly packed 2 small beets, 1 regular (purple) and 1 golden 1-pint blackberries, rinsed and patted dry 4 oz. honey-flavored goat cheese, crumbled ¼ cup extra-virgin olive oil (plus more, for roasting beets) 2 tbsp red wine vinegar 1 tsp kosher salt (plus more, for roasting beets) ½ tsp black pepper (plus more, for roasting beets) 1 tsp maple syrup 1 tsp Dijon mustard If You Care Parchment Baking Paper  Preparation: 1. Preheat your oven to 350 degrees F or 177 degrees C 2. Line a baking sheet with If You Care Parchment Baking Paper. 3. Wash and peel beets (we weargloves) then cut them into small cubes. Toss (individually, so the color doesn’t bleed) with a spoon of oil and a pinch of salt and pepper. 4. Pour out beets on baking dish and roast until tender, about 25 minutes. 5. While the beets roast, make your dressing by whisking together red wine vinegar, maple syrup and Dijon with salt and pepper (the measurements listed). Slowly stream in ¼ cup olive oil and whisk vigorously, until emulsified. Set aside. 6. Take out your favorite platter and gently place arugula down. Top arugula with blackberries (make sure they are really dry) and crumbled goat cheese. 7. When the beets are tender, remove them from the oven and allow them to cool for 10 minutes. Place them on top of the arugula. 8. Pour dressing over the entire salad. 9. Enjoy! BUY NOW

Read more