Welcome to the Plum Leaf Bakery Recipe Box, where I celebrate the art of cooking with a curated collection of classic, vegan, and vegetarian recipes. I’m so excited for you to dive into dishes that I have created over the years, and hopefully, you will discover some new favorites! Just sharing a few recipes now to get started, but I will continue to add more throughout the year. Enjoy!
Cheers,
Carol
Kale Salad
COURSE: Lunch or Dinner
AUTHOR: Carol Torian @plumleafbakery
SERVINGS: 2 TO 3
This vibrant kale salad features fresh, crisp greens tossed with a lemon dressing for a healthy and satisfying side salad.
Ingredients:
4 to 6 cups of kale
3 cloves of garlic, chopped
5 tablespoons of extra-virgin olive oil
3 tablespoons of lemon juice (i.e. juice of one lemon)
1/2 c. grated Asiago
Salt and pepper to taste
Preparation:
Remove the kale leaves from the stems and wash them well. You can blot the leaves dry with paper towels. Or, give them a spin in a salad spinner to remove the excess water.
Tear the kale leaves into bite-sized pieces and add them to a large bowl.
In a small bowl, mix together lemon juice, olive oil, garlic and add salt and pepper to taste. Pour this dressing mixture over the kale and toss well.
Next, add the Asiago and toss again. Let the salad rest for about an hour in the refrigerator to soften the kale, then serve. Enjoy!
Tips: I like Tuscan kale, but any variety will do. This recipe serves about 2 to 3 people.
Did you make this recipe? Mention @plumleafbakery or tag #plumleafbakery! Thanks!
Mushroom Frittata
COURSE: Breakfast, Brunch, Lunch, or Dinner
AUTHOR: Carol Torian @plumleafbakery
SERVINGS: 4
This easy frittata is a mix of perfectly balanced simple ingredients. It is wonderful for breakfast, brunch, lunch or dinner.
Ingredients:
1 tablespoon of extra-virgin olive oil
8 oz. package of white button mushrooms OR portobello mushrooms
2 cloves of garlic, chopped
1/2 c. fresh spinach, chopped
4 eggs
1/4 c. shredded mozzarella cheese OR smoked Gouda
1/4 c. red onion, chopped
1/4 c. black olives
Olive oil spray
Preparation:
Wash and slice the mushrooms.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms. Cook the mushrooms, stirring occasionally, until browned and tender and all liquids have evaporated, about 10 minutes. Set aside. **Note: It is important that you cook the mushrooms until they have released their water and the water has evaporated, as too much liquid will impact the texture of the frittata.
Preheat your oven to 400°F.
Next, beat the eggs with a whisk until they are frothy. Then, using a spatula, mix in the chopped spinach, red onion, garlic, black olives and cheese. Next, add in the mushrooms.
Spray or brush an 8.5 inch stainless steel skillet with olive oil. Please be sure to grease the bottom and sides all the way to the top.
Next, pour the frittata mixture into the pan.
Bake the frittata for 20 minutes in a preheated 400°F oven until set and puffed. A knife inserted in the center of the frittata will come out clean.
You can serve right away or allow it to cool for 5 to 10 minutes before serving.
Storing leftovers: If you happen to have any of this frittata left over, you can store those leftovers in the refrigerator, for up to 2 days. You can reheat the leftovers in a 350°F oven for about 8 minutes or in the microwave at 50% power for about 30 seconds.
Tips: This frittata pairs well with crusty bread or toast and a salad. If you like, you can add 1/4 tsp of dried herbs to this frittata—thyme or sage is a good choice.
Did you make this recipe? Mention @plumleafbakery or tag #plumleafbakery! Thanks!
Summer Cake
COURSE: Dessert or Snacks
AUTHOR: Carol Torian @plumleafbakery
SERVINGS: 8 to 10
I have been making this fruity Summer Cake for more than 20 years! It is easy to put together and you can use berries, peaches, plums—or a mix of whatever fruit you have on hand.
Ingredients:
6 to 8 strawberries, diced (Once the berries are diced, they should equal 1 cup)
1 cup of all-purpose flour
1 teaspoon of baking power
1/2 teaspoon of salt
1 stick of unsalted butter, room temperature
1/2 cup of sugar
2 eggs
1/2 teaspoon of vanilla extract
Preparation:
Preheat over to 350 degrees.
Grease and flour an 8-inch round pan.
Wash the the strawberries, then dice them and set aside.
In a small bowl, mix the flour with the baking powder and salt and whisk well to combine. Set aside.
To make the batter, using a mixer, cream the butter and sugar together in a large bowl until light and fluffy. Add the vanilla extract. Then, beat in the eggs, one at a time, beating well after each addition.
Next, add half of the flour to the mixture and beat to combine. Then add the remaing flour and beat to combine, but don’t over mix. Batter will be thick.
Put the batter into the prepared 8-inch round pan and use a spatula to spread it out. Then, spoon the strawberries on top of the batter.
Bake the cake for 45 to 50 minutes until a tester inserted in the middle comes out clean.
Transfer the cake to a platter with the fruit side facing up. Enjoy!
Be sure to refrigerate any leftovers.
Tips: This cake recipe works well with a variety of fruits including strawberries, peaches, bluberries, raspberries, plums, and cherries.
Serve the cake with fresh whipped cream for some next level goodness!
Did you make this recipe? Mention @plumleafbakery or tag #plumleafbakery! Thanks!
Roasted Turnips
COURSE: Lunch or Dinner
AUTHOR: Carol Torian @plumleafbakery
SERVINGS: 3 TO 4
These roasted turnips have a subtle, earthy sweetness, making them perfect as a versatile side dish.
Ingredients:
1 1/2 pounds of turnips, peeled and cut into 1-inch pieces
2 tablespoons of extra-virgin olive oil
1/8 teaspoon of rosemary
Salt and pepper to taste
Preheat oven to 425°F.
Preparation:
Wash turnips and scrub to remove any dirt. If the turnips have leafy tops, chop those off and discard. Then peel the turnips and chop them into 1-inch pieces.
In a large bow, toss the turnips with olive oil, rosemary, salt and pepper.
Place the turnips on a baking sheet and toast for 30 to 35 minutes, until fork tender.
Tips: Tender baby turnips can be just scrubbed and left unpeeled. This recipe will also work for roasting other root vegetables like potatoes, parsnips, carrots, and beets. This recipe serves 3 to 4 people.
Did you make this recipe? Mention @plumleafbakery or tag #plumleafbakery! Thanks!
Chickpeas w/Sun-dried Tomatoes
COURSE: Lunch or Dinner
AUTHOR: Carol Torian @plumleafbakery
SERVINGS: 2 TO 3
This chickpea and sun-dried tomatoes recipe combines hearty, protein-rich chickpeas with tangy sun-dried tomatoes and dillweed for a flavorful dish.
Ingredients:
2 tablespoons of extra-virgin olive oil
1/2 c. red onion, chopped
1/2 c. sun-dried tomatoes, chopped
1 tablespoon of dillweed
4 cloves of garlic, chopped
1 1/2 c. spinach, chopped
1/2 tablespoon smoked paprika
1 can of chickpeas, drained (15.5 oz. size)
1 can of sliced black olives (2.25 oz. size)
Feta cheese (optional)
Whole wheat couscous or Cauliflower rice (optional)
Preparation:
Heat olive oil in a skillet over medium heat. Add red onion, dillweed, garlic and sun-dried tomatoes. Cook and stir about 5 minutes. Add chopped spinach and increase heat, then cook about 5 to 8 minutes until spinach begins to wilt.
Add chickpeas and paprika to mixture and stir. Then add, 1/2 c. water and cook about 3 minutes. Add olives. Serve as is, or, with prepared couscous or cauliflower rice. Sprinkle with feta cheese crumbles, if desired.
Tips: You can also try a dollop of plain yogurt on this dish. This recipe serves 2 to 3 people.
Did you make this recipe? Mention @plumleafbakery or tag #plumleafbakery! Thanks!