Vanilla layered Berry Cake

Unlike most food holidays, the Fourth of July is a day that tends to sneak up on us. People usually resort to their usual BBQ selection with classic potato salads, and ice cream for dessert. This year, on the other hand, I will not let the day go by without preparation; which begins now with some prideful recipes like this Vanilla layered Berry Cake!

Dessert is especially overlooked at BBQ's because it is hot and let's face it, who wants to be indoors when the fun's outside. Over the years I have come to realize that if you go the extra mile to prepare a wonderfully delicious dessert in advance, 9/10 people will eat it and appreciate you for turning on those ovens in 80° weather!

This layered cake is spongy, light, and the perfect canvas for the whipped cream cheese frosting and berries!

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Ingredients 

Vanilla Cake 

• 3 and 2/3 cups cake flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1 and 1/2 cups unsalted butter, softened to room temperature

• 2 cups granulated sugar

• 3 large eggs, room temperature

• 2 egg whites, room temperature

• 1 Tablespoon pure vanilla extract 

• 1 and 1/2 cups buttermilk, at room temperature

Heavy Cream Frosting 

• 1 cup powdered sugar

• 4 oz. cream cheese

• 2 3/4 cups heavy cream, cold

• 1 teaspoon vanilla extract (optional)

• 2 tsp. vanilla extract

• 2 cups variety berries, sliced and halved ( such as strawberries, blueberries, blackberries)

• 1 cup sliced pineapple, save the juice for soaking cake

Recipe

Vanilla Cake 

1. Preheat oven to 350°F. Grease & line three 8-inch cake pans.

2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

3. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Scrape down the sides, beat in the 3 eggs, 2 egg whites, and vanilla extract until combined. (Mixture will look curdled, don’t worry!)

4. Scrape down the sides of the bowl as needed. With the mixer on low, add the dry ingredients until just combined. With the mixer running on low speed, pour in the buttermilk, and mix just until combined. Using a whisk or rubber spatula, fold the batter, scraping down the sides and bottom of the bowl, ensuring there are no lumps. 

5. Pour batter evenly into pans. Bake for about 25 minutes, or until a toothpick comes out clean. Allow cakes to cool.

Heavy Cream Frosting 

1. In a cold mixing bowl, beat the whipping cream, cream cheese, vanilla extract. Add the confectioners' sugar on medium speed until fluffy. 

2. To assemble, place one of the cooled layers on a cake plate. Using a pastry brush, soak the layer with the pineapple juice. Add a ½ cup of the frosting, roughly spread and top with a ½ cup of the berries and pineapples. Repeat until the last layer. For the top, add the remaining frosting and decorate with berries. 

Fava Bean Salad

Beans, Beans... Fava, black, white, red, or soy beans, they are all good for you!

They provide minerals, soluble fiber, protein, and no saturated fat.

Pretty much every culture has their own bean dish.

From black beans served with meat and rice in South America, red baked beans on toast in the UK, to the famous French dish, Cassoulet made with pork, and white beans, every country has their bean signature dish.

Portugal is no exception. We eat a lot of beans, in stews, soups and as a side, we too are crazy for beans.

When I was growing up, I had the typical dishes like feijoada, with white or red beans, or vegetable soups made with kidney beans, but what I loved the most was when my mom made simple salads with beans.

The bite from a bean in a salad creates a different texture from what I was used in stews and soups.

In the warmer months, especially, my favorite thing to do is to add beans to my salad, not only do they add a great bite, but they help you feel fuller for longer.

My Fava Bean Salad is made with blanched fava beans, shaved asparagus, and drizzled with a light lemon & honey dressing. This bright and super easy salad is great for a quick side, appetizer, or meal!

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Ingredients 

• 3 lbs. fresh fava beans in pod

• ½ cup thinly shaved cooked asparagus

• A handful of small arugula

• 1 small shallot, minced

• ¼ cup olive oil

• 3 tablespoons of lemon juice

• 2 teaspoons honey

• 1 tablespoon of lemon zest

• Sea salt & ground pepper

Recipe

1. Remove the beans from their pods.

2. Bring a large saucepan with water to boil. Add the beans to the boiling water, cook for about 2-3 minutes, just to really blanch them. Meanwhile, fill a large bowl with ice water.

3. Drain the beans, and add them to the ice water to stop cooking, then remove the skin layer from fava beans by carefully piercing the bean and squeezing it out of its skin. Discard the skins.

4. Shave the asparagus lengthwise with a peeler.

5. In a small bowl, add the minced shallot, lemon juice, season with salt and pepper. Whisk in the olive oil until all combined.

6. Assemble the salad, add the arugula first, then add the fava beans, shaved asparagus.

7. Finish with the dressing and lemon zest. Season to taste.
   

Grilled Lamb Chops with Mint Gremolata

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Ingredients 

Mint Gremolata

• ¾  cup mint, roughly chopped

• 1 tablespoon of lemon juice

• 2 cloves garlic

• zest of 1 lemon

• ¼ cup olive oil

• salt & pepper

Lamb Chops

• 4-6 lamb chops

• Salt & pepper

• oil

Recipe

Mint Gremolata

1. Using a mortar and pestle, or a food processor, crush  the mint, lemon juice, garlic cloves, and zest. Drizzle in the olive oil and season with salt and pepper to taste. The mixture should remain course, so if using a blender, pulse it until the mixture is just combined. Set aside.

Lamb Chops

1. Heat up your grill pan. Season the lamb with salt and pepper. Lightly oil the pan, and place chops on grill pan, cooking 2 to 3 minutes per side for medium rare.

2. Once they are done, plate the chops and drizzle the gremolata on top.
   
   

Beet & Citrus Salad

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Ingredients 

• 2 medium beets mixed variety , sliced (such as red, gold)

• 4 oranges mixed variety (such as Cara-Cara, blood orange, or navel)

• 2 radishes, sliced

• Handful of fresh mint

• 1/4 cup olive oil

• 2 tablespoons of  red wine vinegar

• 1 tablespoon of honey

Recipe

1. Preheat oven to 400º.

2. Place the beets in the middle of a large foil. Drizzle with the olive oil, and season with salt and pepper. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

3. Using a sharp knife, peel and pith the oranges. Cut into 1/4-inch-thick rounds; place in a bowl, cover and refrigerate.

4. Slice the radishes.

5. Once the beets are cooled, slice them into ¼-inch-thick rounds. Set aside.

6. For the dressing, whisk the olive oil, red wine vinegar and honey together. Season to taste.

7. To assemble, arrange the oranges, beets and radishes on a large platter. Drizzle the vinaigrette and top with the fresh mint leaves.
   
   

Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!

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Ingredients 

• 1 medium onion, finely chopped

• 2 tablespoons butter

• 1-½ cups uncooked Arborio rice

• 4 sprigs fresh mint

• 4 ½ cups reduced sodium chicken broth

• ⅓ cup white wine

• 1/3 cup frozen peas, thawed

• ½ cup parmesan cheese

Recipe

1. In a small saucepan, heat the broth and keep warm.

2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

   Garnish with pea shoots or asparagus for an added bite.