Polenta Cake with Olive Oil and Lemon / June 28, 2016 by Amy Cantu

I had this lemony, moist, squidgy, lightly gritty polenta cake stuck in my head. I knew just how I wanted it to look, taste, and feel in my mouth, but I was having trouble actually baking it. This one took three tries, but the results were totally worth it. I tried it as a loaf cake first, but the middle kept sinking, and the top was unattractively mottled dark brown. The Polenta Cake might seem plain Jane and suspiciously like cornbread, but I promise that its humble looks are deceiving. The olive oil and yogurt keep this Polenta Cake moist and just a bit dense, the lemon lends a bright citrusy flavor, and the polenta adds texture and earthiness. I love it on its own as a snack cake, (I'm determined to make "snack cake" a cake genre,) drizzled with a lemon glaze, in a trifle, or as it is here - topped with billows of lightly sweetened whipped cream and ripe summer fruit. The genius of Polenta Cake with Olive Oil and Lemon is in its simplicity.

Notes: Polenta Cake with Olive Oil and Lemon is perfect for making a Berry Trifle because it's sturdy and textured enough to hold together under the many layers, but also moist and delicious all on its own. If you're not feeding a crowd, the cake can just as easily be sliced into squares and topped with whipped cream (or ice cream!) and any in-season fruit. In the winter, it would be lovely with poached pears or an apple-cinnamon compote - YUM!

Lemon Poppy Seed Cookies / June 21, 2016 by Cynthia Raub

I love lemon poppy seed anything: cookies, muffins, scones, you name it! These cookies are addictively crisp, with a tender crumb and are a perfect addition to any cookie assortment. The lemon zest lends a fragrant floral note in addition to its citrusy sweetness. These cookies are especially delicious with tea because of they are delicate and subtly sweet. This recipe is simple, adaptable, and perfect for preparing in advance for your special occasions.

Notes: I have adapted this recipe from Smitten Kitchen, who has adapted a simple slice and bake recipe from cookie queen Dorie Greenspan. Deb of Smitten Kitchen recommends different add-ins such as cranberries and orange, or lime and cornmeal - the possibilities of substitutions are endless with this recipe. To get a beautifully round cookie, roll the log tightly in the plastic wrap as described in the instructions. If you have an empty paper towel roll handy, cut through it lengthwise and nestle the dough roll inside of it to protect the roll's round edges.

Read More: The Shared Cookies

Time: 30 minutes active, 2.5 hours inactive
Yield: About 30 cookies

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
Zest of 2 lemons (about 2 heaping tablespoons)
1/3 cup poppy seeds

Beat room temperature butter on medium speed in a stand mixer with the paddle attachment until smooth. Add sifted confectioners sugar and continue to beat on medium until smooth. Once smooth, add egg yolks, one at a time until incorporated. Add salt, vanilla extract, lemon extract, lemon zest and poppy seeds- beat until combined and smooth. Lower the mixing speed and add the flour, a 1/2 cup at a time. Continue to mix until wet mixture binds to the flour but do not over mix.

Turn the dough out onto a clean work surface and gently gather it into a ball. Divide the ball into two and wrap each half in plastic wrap- refrigerate for 30 minutes.

After 30 minutes of resting and firming in the refrigerator, remove one dough ball from its plastic wrap and roll gently into a log (about 1.5 inches thick) on a clean and flat surface. Place the rough log onto a clean sheet of plastic wrap, wrapping the plastic wrap around the length of the log to secure the shape. Take the ends of the plastic wrap and roll the log of dough against the table away from your body until the plastic wrap is taught and the ends are secure. Repeat with the second roll, and refrigerate for at least 2 hours. *Optional: Cut a toilet paper roll or paper towel roll through its length and place the log(s) into the roll- this will protect the log from developing a flat side.

Preheat oven to 350°F and line baking pans with parchment paper. Remove the dough logs from the refrigerator, unwrap it from its plastic and place on a cutting board. With a sharp knife, slice log into 1/4" thick cookies. Gently pat the rough cut edges of the cookies with your fingers, rounding out any flat or uneven spots and place on baking pan with 1 inch space between cookies.

Bake the cookies for 12-15 minutes until crisp and barely golden. Rotate the baking sheet halfway through baking to ensure even cooking. Transfer to a wire rack to cool to room temperature.

The Green Canteen Smoothie / April 26, 2016 by Christine Pedlar

One of my best friends lives in Portland which is a great food city. When I visit, we get to catch up and eat. But man, that food can be rich. Tasty and Sons, Pine State Biscuits, I'm looking at you. So on a day when I had to seek out lunch solo, I set out to find some yin to this kind of yang and stumbled upon a vegan joint called Canteen. They make a mean walnut taco salad, and smoothie maker that I am, I fell in love with their Apple Ginger Greens. I went back the next day for another one and then set off to recreate this at home (with some embellishments). Now it's my go-to daily drinker and preferred reset button for overindulgent times. Hello, bright, fresh, photosynthesis in a glass.

Notes: Smoothies are best when consumed immediately before ingredients start to separate. If that does happen, 'cause hey life, simply grab a spoon and stir. Just don't wait too long. There is a point at which the funk sets in, and no one wants to drink that. Trust me.

Kid stuff: Smoothies are also a legit way to get healthy stuff into the bellies of the little people in your life. Smiles and yums are much more fun than having to deal with kids' grumbles and eww's as they push something green around their plates. You know they're hoping you step away from the table long enough that they can slip it to the dog or sneak it into the garbage disposal (my sister's signature move when we were little). If you get the kids involved in the smoothie making process, this only increases the chances of them loving what you've made together. Plus, bonding. So, blend, taste, experiment. Color outside the lines and blend again. Does it need more banana? More berries? Toss it in! And when you get them to sign off with a thumbs up and a nod, they've just entered into a contract with you. Yes, kid, now you've got to drink the whole glass. I'm a cunning aunty like that, and usually, I'm rewarded with grins and smoothie mustaches all around.

For The Green Canteen, you'll want to either skip or go easy on the ginger until you know what their sensitive palettes are up for. Baby spinach is the mildest of greens and so the least noticeable. I'm a fan of the mixed bags of baby chard, baby kale, and baby spinach which are often marketed as “super greens” or “power greens.” Costco is a great place to source a nice big bag for a reasonable price. Play around, see what you like, then keep some on hand.

Variations: For a cooler, thicker treat on a hot day, substitute 1 cup of frozen mango for the ice. You can also blend in some fresh mint leaves to add even more tropical summer flavor. And really, swapping in any frozen fruit can mix this up if you start to get bored.