Today's recipe

Prosciutto and Veggie Sandwiches Print Recipe Type: Lunch Author: Jo Prep time: 5 mins Total time: 5 mins Serves: 2 Ingredients 6 slices of Challah bread 6 slices of prosciutto 6 tbsp cream cheese 4 cocktail tomatoes 1/2 English cucumber 1 cup of sweet pea shoots chives for garnish Instructions Spread cream on slices of bread. Lay a thin slice of prosciutto over the cream cheese. Slice the cucumbers and tomatoes really thin. Lay 3 – 4 slices of cucumbers over the prosciutto. Top with the pea shoots and add the tomato slices over the pea shoots to hold them in place. Garnish with chives.

Prosciutto and Veggie Sandwiches Print Recipe Type: Lunch Author: Jo Prep time: 5 mins Total time: 5 mins Serves: 2 Ingredients 6 slices of Challah bread 6 slices of prosciutto 6 tbsp cream cheese 4 cocktail tomatoes 1/2 English cucumber 1 cup of sweet pea shoots chives for garnish Instructions Spread cream on slices of bread. Lay a thin slice of prosciutto over the cream cheese. Slice the cucumbers and tomatoes really thin. Lay 3 – 4 slices of cucumbers over the prosciutto. Top with the pea shoots and add the tomato slices over the pea shoots to hold them in place. Garnish with chives.

Credit: http://cosmocookie.blogspot.com/2011/09/rainbow-cupcakes.html 1. Make a vanilla cake mix, and preheat oven accordingly. I KNOW, I KNOW! I am usually religiously against cake mixes but you want a runny (not fluffy) batter. Plus these cupcakes look labor intensive, even though they aren't at all, so your friends will already be impressed. Stop over achieving. 2. Divide batter equally into bowls and add food dye/gel for each color. I used six colors. 3. Place liners in cupcake tray and spoon 1 teaspoon of each color in the center of the cup. The cake cups should be about 1/2 - 2/3 full. 4. Bake according to mix (I'm cringing, too. It's okay.) instructions. 5. Remove from oven and cool on a rack.

1. Make a vanilla cake mix, and preheat oven accordingly. I KNOW, I KNOW! I am usually religiously against cake mixes but you want a runny (not fluffy) batter. Plus these cupcakes look labor intensive, even though they aren't at all, so your friends will already be impressed. Stop over achieving. 2. Divide batter equally into bowls and add food dye/gel for each color. I used six colors. 3. Place liners in cupcake tray and spoon 1 teaspoon of each color in the center of the cup. The cake cups should be about 1/2 - 2/3 full. 4. Bake according to mix (I'm cringing, too. It's okay.) instructions. 5. Remove from oven and cool on a rack.

Chocolate and Zucchini Cake adapted from Clotilde's legendary recipe 120g all purpose flour 120g spelt flour (or use all purpose) 60g cocoa powder 1t baking soda 1/2t baking powder 1/2t cinnamon 1/2t sea salt 180g light brown sugar 115g (1 stick) soft, unsalted butter or 1/2 cup olive oil 1t vanilla extract 2T strong cooled coffee 3 large eggs 350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash) 160g chopped chocolate confectioner's sugar, for dusting Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here. 1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder. 2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine. 3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine. 3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini. 4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean. 5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.

Chocolate and Zucchini Cake adapted from Clotilde's legendary recipe 120g all purpose flour 120g spelt flour (or use all purpose) 60g cocoa powder 1t baking soda 1/2t baking powder 1/2t cinnamon 1/2t sea salt 180g light brown sugar 115g (1 stick) soft, unsalted butter or 1/2 cup olive oil 1t vanilla extract 2T strong cooled coffee 3 large eggs 350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash) 160g chopped chocolate confectioner's sugar, for dusting Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here. 1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder. 2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine. 3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine. 3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini. 4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean. 5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.