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Author: PatagoniaLlami

  • Butternut Squash, Kale, and Crunchy Pepitas Taco

    Butternut Squash, Kale, and Crunchy Pepitas Taco

    recipe image

  • Step 1

    To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.

    Step 2

    Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.

    Step 3

    In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.

    Step 4

    To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.

    Step 5

    To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.

    Step 6

    Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.

    Step 7

    Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

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  • Shroom & White Bean Scampi

    Shroom & White Bean Scampi

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    Shroom & White Bean Scampi

    • Prep time
      25 minutes
    • Cook time
      25 minutes
    • Serves
      6
    Author Notes

    “I grew up in a fishing community in Brooklyn with a large Italian American population, so you can bet I know my way around a shrimp scampi. It’s got to be garlicky and lemony and fresh and absolutely gorgeous, too! “Scampi” isn’t just a cute word, it’s a crustacean, and shrimp is actually a substitute for scampi. Thus, shrooms replacing shrimp makes total sense! Especially when they’re oyster mush- rooms, which have a seafood-like quality. White beans add a little heartiness, making this the sort of pasta dish I would have no reservations serving to a few Sheepshead Bay fishermen. Beyond being a vehicle to prove that I can cook for fishermen, this dish is also wonderful for new cooks looking to try out some very easy methods that yield big flavors. Sautéing mushrooms releases their savory juices. You also reduce wine with lots of garlic, a method you will use again and again for a depth of flavor that tastes like you’ve been cooking all day. But, tee-hee, it’s only been like 30 minutes. Definitely serve this to company! ” —Republished with permission from I Can Cook Vegan by Isa Chandra Moskowitz, published by Abrams Books c 2019. —Food52

    • Test Kitchen-Approved
    Ingredients

    • 1 pound

      (455 grams) linguine


    • 1/2 cup

      (60 grams) thinly sliced shallots


    • 2 tablespoons

      refined coconut oil


    • 6

      cloves garlic, minced


    • 8 ounces

      (225 grams) cremini mushrooms


    • 8 ounces

      (225 grams) oyster mushrooms


    • 1/2 teaspoon

      red pepper flakes


    • Freshly ground black pepper


    • 1 teaspoon

      salt


    • 1 cup

      (240 ml) dry white wine


    • 1 cup

      (240 ml) vegetable broth, plus up to 1/2 cup (120 ml) more


    • 1

      (15-ounce/430 g) can white beans, drained and rinsed


    • 2 tablespoons

      fresh lemon juice


    • 1/4 cup

      (13 grams) chopped fresh flat-leaf parsley, plus more for garnish


    • 10

      thin lemon slices

    Directions
    1. Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the linguine according to package directions.
    2. Meanwhile, preheat a large sauté pan over medium heat. Sauté the shallots in coconut oil with a pinch of salt, just until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about a minute. Add the mushrooms, red pepper flakes, black pepper to taste, and the salt and sauté just until the juices are released, about 5 minutes. Pour in the wine, turn up the heat to medium-high, and use your spatula to scrape the bottom of the pan to get the good stuff. Let the wine boil and reduce for about 3 minutes. Return the heat to medium and add the vegetable broth, beans, lemon juice, and parsley. Use a slotted pasta spoon or wire skimmer to transfer the pasta to the sauce and toss to coat. If the sauce seems dry, add up to 1⁄2 cup (120 ml) extra vegetable broth. Taste for salt and seasoning. Serve topped with fresh lemon slices and extra parsley.

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  • Easy Summer Pasta

    Easy Summer Pasta

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    Easy Summer Pasta

    Photo by Rocky Luten
    • Prep time
      15 minutes
    • Cook time
      1 hour
    • Serves
      2
    Author Notes

    From Izy Hossack’s The Savvy Cook: “By roasting tomatoes, eggplant, and zucchini together, you end up with a ratatouille-like mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.” —Izy Hossack

    Test Kitchen Notes

    Summertime pasta is one of the best and easiest ways to utilize fresh summertime produce, and this recipe will definitely point you in the right direction when those hot, sunny months roll around. It’s colorful, tasty, and will surely impress your family and friends any time you serve it up. Between the abundance of tomatoes, in-season zucchini and eggplant, dried herbs, and fresh mozzarella cheese, this will be your go-to recipe every time you hit the farmers’ market.

    The best part about this recipe is that the oven does most of the heavy lifting. Simply roast the vegetables and mozzarella while you cook the pasta, making cleanup a breeze and a lot of the cook time totally hands-off. The garnish of the fresh cherry tomatoes on top of the hot pasta and vegetables softens them a little and helps to bring freshness and sweet bite to the final dish. Larger tomatoes can work as well; just cut them into large pieces before roasting and garnishing. And you should feel free to add whatever other vegetables you have that would roast well in the oven, from onions and garlic to broccoli, cauliflower, and mushrooms. You can make it your own in so many different ways by switching up the vegetables, herbs, and spices. To make this recipe vegan, simply omit the mozzarella and replace the crème fraîche/ricotta with 2 tablespoons extra-virgin olive oil and a squeeze of fresh lemon juice. To make it gluten-free, just use gluten-free pasta (such as brown rice pasta). —The Editors

    • Test Kitchen-Approved

    Watch This Recipe

    Easy Summer Pasta

    Ingredients

    • 1 3/4 cups

      (300 grams) cherry tomatoes, halved


    • 2

      medium zucchini


    • 1

      eggplant, cut into 3/4-inch cubes


    • 1 tablespoon

      olive oil or canola oil


    • 2 teaspoons

      mixed dried herbs (I like herbes de Provence)


    • 1 pinch

      kosher salt, plus more


    • 2 3/4 ounces

      (75 grams) fresh mozzarella cheese, torn into medium strips


    • 1 1/2 cups

      (150 grams) dried whole-wheat penne pasta (or 3 cups/300 grams cooked penne)


    • 3 tablespoons

      crème fraîche or ricotta cheese


    • Freshly ground black pepper

    Directions
    1. Heat the oven to 350°F. Reserve about 1/2 cup of the tomatoes for garnishing. On a rimmed baking sheet, arrange the remaining tomatoes. Cut the zucchini in half lengthwise, then cut into half-moons about 3/4 inch thick. Add to the baking sheet with the tomatoes, along with the eggplant, oil, herbs, and a big pinch of salt. Toss to combine and roast, tossing halfway through, for about 1 hour, until the vegetables are nicely caramelized. After 45 minutes, scatter the mozzarella over the top of the vegetables and return to the oven for the final 15 minutes so the cheese melts.
    2. Meanwhile, if you’re using dried pasta, place in a medium pan and cover with boiling water. Bring to a boil and cook, stirring occasionally, until al dente (this will generally be the shorter cooking time on the package directions). Drain, reserving 1/2 cup of the pasta water, and return the pasta to the saucepan.
    3. To the saucepan with the pasta, add the vegetables and cheese along with the crème fraîche and a splash of reserved pasta water (or tap water if you’re using precooked pasta). Season with salt and pepper to taste and toss to combine. Divide the pasta mixture between 2 plates. Scatter the reserved tomatoes over the pasta.

    Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com

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  • Sweet Potato Curry

    Sweet Potato Curry

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  • Butternut Squash, Tomato, Chard & Chickpea Soup

    Butternut Squash, Tomato, Chard & Chickpea Soup

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    This vegan soup recipe is chock-full of colorful vegetables. All those veggies give this soup plenty of fiber, upping the satisfaction factor while keeping calories low—a combination that can aid in weight loss over time and potentially help you lose belly fat. Vibrant turmeric adds a golden color to the flavorful broth, while cumin and ginger give it a bright, fresh finish. And the best part? This healthy soup recipe takes only 20 minutes, start to finish!

    Updated on October 5, 2022


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    (Keep screen awake)

    Ingredients

    • 1 tablespoon extra-virgin olive oil

    • 2 cups chopped butternut squash

    • 1 cup chopped onion

    • ¾ cup sliced parsnips (1/3-inch)

    • 3 teaspoons finely chopped garlic

    • 1 ½ teaspoons finely chopped fresh ginger

    • 1 teaspoon ground turmeric

    • ½ teaspoon ground cumin

    • ½ teaspoon salt

    • 6 cups low-sodium vegetable broth

    • 1 (15 ounce) can no-salt-added stewed tomatoes

    • 3 cups stemmed and chopped rainbow chard

    • 1 (15 ounce) can unsalted chickpeas, rinsed

    • 1 tablespoon cider vinegar

    • 1 tablespoon chopped fresh flat-leaf parsley

    Directions

    1. Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.

    2. Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.

    3. Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.

    Recipe developed by Marianne Williams

    Originally appeared: EatingWell.com, January 2020; updated October 2022

    Nutrition Facts (per serving)

    161 Calories
    3g Fat
    29g Carbs
    5g Protein
    Nutrition Facts
    Servings Per Recipe
    6
    Serving Size
    about 1 3/4 cups
    Calories
    161
    % Daily Value *
    Total Carbohydrate
    29g     		10%
    Dietary Fiber
    7g     		26%
    Total Sugars
    9g
    Protein
    5g     		10%
    Total Fat
    3g     		4%
    Saturated Fat
    0g     		2%
    Vitamin A
    5763IU     		115%
    Vitamin C
    20mg     		22%
    Folate
    26mcg     		7%
    Sodium
    405mg     		18%
    Calcium
    101mg     		8%
    Iron
    2mg     		13%
    Magnesium
    53mg     		13%
    Potassium
    591mg     		13%

    Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

    * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

    (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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  • EDUARDO DE SAN ANGEL’S CILANTRO SOUP

    EDUARDO DE SAN ANGEL’S CILANTRO SOUP

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    EDUARDO DE SAN ANGEL’S CILANTRO SOUP

    Photo by AnnieFalk
    • Prep time
      15 minutes
    • Cook time
      1 hour
    • makes
      14 cups
    Author Notes

    For over 20 years Eduardo de san Angel was a coveted reservation during high season in Fort Lauderdale. Authentic chilies, spices, and fresh, vibrant herbs enhanced the classic seafood, poultry, and meat dishes at this cozy Mexican enclave known for its hospitality. The intimate, hacienda-style rooms invited romance, and my husband and I often dined here on our date nights, away from the children.

    Skilled chef-owner Eduardo Pria prepared creative Mexican fare, and in recent years he redesigned many of his classic recipes to create more healthful options. For frequent diners like us there was no need to see the menu, the dishes we loved were embedded in our taste memory. Food memories are powerful and one of our favorite crave-worth dishes was Pria’s Cilantro Soup. It was not on the menu, rather offered as a special. Fresh, vibrant, clean and simply delicious! When prepared with vegetable broth it’s a vegan’s delight, and a lovely way for those on a plant-based diet to dine well.

    When we returned to South Florida this year and discovered that Pria retired, closing one of our favorite restaurants, we immediately longed for his Cilantro Soup. Several emails and google searches later I pieced together the recipe for this delicious soup, the one we loved, where Pria uses squash to thicken the soup, replacing the heavy cream. Our romantic get-away will be missed, as will many of Pria’s wonderful dishes, but knowing we can enjoy his Cilantro Soup is comforting and sharing this at home brought a little romance to our table.

    Homemade vegetable or chicken broth is best, and if using prepared broths be sure they are low sodium. Fresh, fragrant cilantro will yield the best results. We always opted for the Queso Fresca and Crema, both of which add a creamy tang to the dish. —Annie Falk

    Ingredients

    • 1/4 cup

      Canola Oil


    • 1

      Large garlic clove, chopped


    • 1

      Medium Spanish onion, coarsely chopped


    • 4

      Medium zucchini, coarsely chopped


    • 4

      Medium yellow squash, coarsely chopped


    • 1

      Small jalapeno pepper, seeded and chopped (leave a few seeds, if desired)


    • 6

      Ounces-Baby spinach leaves


    • 2

      Ounces-Cilantro, washed and stems intact, plus more for garnish


    • 9 cups

      Vegetable or chicken broth


    • 1/2 teaspoon

      Ground cumin


    • Salt and Pepper to taste


    • Crumbled Queso Fresco, for garnish


    • Mexican Crema, for garnish

    Directions
    1. In a large saucepan, heat oil over medium heat. Add the garlic and onion and cook until the onion is translucent, about 3 minutes. Add the zucchini, yellow squash, and jalapeno peppers. Cook, stirring occasionally, about 3 minutes or until vegetables are soft.
    2. Add spinach and cilantro, reserving a few sprigs of cilantro for garnish. Continue cooking and stirring 3 minutes, or until greens have released their juices. Add broth and bring to a boil.
    3. Reduce heat to a simmer and cook 40 minutes, stirring occasionally. Stir in cumin, and add salt and white pepper, to taste. Cook for 5 minutes. Remove from heat and allow soup to cool to room temperature.
    4. Using a blender or food processor, puree soup in batches. Press puree through a strainer. Discard solids and return soup to saucepan to rewarm just before serving.
    5. Garnish soup with cilantro sprigs. If desired add crumbled queso fresco and drizzle with Mexican crema.

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  • Lecsó (Hungarian Pepper Stew)

    Lecsó (Hungarian Pepper Stew)

    recipe image

    Lecsó (Hungarian Pepper Stew)

    Photo by Carolina Gelen
    • Prep time
      10 minutes
    • Cook time
      30 minutes
    • Serves
      4
    Author Notes

    If there’s a dish that reminds me of late spring and early summer, this is it. Lecsó is a staple in Hungarian households—a humble but oh-so-flavorful pepper stew you’ll fall in love with at first bite. I grew up eating it at least once a week during the warmer season. This dish also reminds me of a dear family friend. We would see him only once a year, and every time he would visit, my mother would make an extra pot of lecsó, just for him. It was his all-time favorite food.

    If you take a peek at the ingredients, you might be wondering: Can a mix of onions, peppers, and tomatoes really be that good? Oh yes, it can! Though modest, the vegetables come together into the most delicious, luscious stew.

    Some people use lard to cook the vegetables. Some add fried sausage or bacon to the dish. And some even add rice. Lecsó is one of those dishes you can make your own once you understand its main components. This vegan version is what my father grew up with and passed down to me, and I never felt the need to change it. The only thing I sometimes do differently is play with the spice levels, experimenting with different types of paprika—hot, sweet, smoked—or chile flakes. The Hungarian sweet peppers (aka sweet banana peppers) commonly used in lecsó are very popular in Eastern Europe, but if you can’t find them, use yellow or red bell peppers instead.

    I just pair my lecsó with crusty bread, and I’m good to go. If you have any leftovers, they also work really well as a pasta sauce. It’s the perfect light lunch for a summery day. —Carolina Gelen

    • Test Kitchen-Approved
    Ingredients

    • 1/3 cup

      neutral oil (such as sunflower or vegetable)


    • 1 pound

      (about 3 medium) yellow onions, thinly sliced


    • 2

      garlic cloves, minced


    • 1 1/3 pounds

      (about 6 medium) Hungarian sweet peppers or yellow bell peppers, thinly sliced


    • Kosher salt and freshly ground black pepper


    • 2 teaspoons

      sweet paprika


    • 1

      (28-ounce) can whole peeled tomatoes


    • Crusty bread, for serving

    Directions
    1. Heat the oil in a large pot over medium heat. Add the onions. Cook, stirring occasionally, until slightly translucent, 4 to 5 minutes.
    2. Throw the garlic and peppers in and cook, stirring occasionally, for 8 to 10 minutes, until the peppers become tender. Reduce the heat to medium-low.
    3. Season the onions and peppers with a big pinch each of salt and pepper, plus the paprika. Add about three-quarters of the tomatoes and their juices to the pot, crushing the tomatoes using your hands.
    4. Simmer the mixture for 12 to 15 minutes, until most of the liquid has evaporated and the pepper stew has thickened. Add more tomatoes along the way if you’d like (otherwise save in the fridge for another day). You’re looking for a jammy, not-too-brothy consistency. Season again to taste and serve with bread on the side.

    Carolina is a resident at Food52. She’s also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.

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  • Wild Rice with Butternut Squash, Cranberries and Pecans

    Wild Rice with Butternut Squash, Cranberries and Pecans

    recipe image

    Wild Rice with Butternut Squash, Cranberries and Pecans

    • Serves
      8
    Author Notes

    When I saw a recipe for a colorful rice pilaf with butternut squash, cranberries and pecans on Nancy Buchanan’s wonderful blog, A Communal Table, I knew I had to make a variation of it for my Thanksgiving menu. I made some tweaks, including using all wild rice rather than a wild rice mix, which changes the texture and flavor significantly. I also toasted the pecans, adding garlic and soaking the cranberries in red wine vinegar for extra zing. Nancy’s dressing, with lemon and orange juices, fresh ginger and spices, provides a shock of flavor.

    One great thing about this dish is that it can be made a day in advance and reheated, or just brought to room temperature – a blessing for busy holiday cooks. And in case you haven’t noticed, this pilaf is 100% guilt-free. Wild rice (which is actually a grass) is vegan, gluten free, high in protein and fiber, and low in fat. —cathyeats

    Ingredients

    • 1

      medium butternut squash, peeled, seeded and cut into small cubes


    • 2 cups

      wild rice, rinsed


    • 6 cups

      vegetable stock


    • 1

      medium onion, chopped


    • 2

      cloves garlic, minced


    • 1 cup

      dried cranberries


    • 1/4 cup

      warm water


    • 2 tablespoons

      red wine vinegar


    • 3/4 cup

      toasted pecans, chopped


    • 3 tablespoons

      chopped Italian parsley


    • 6 tablespoons

      extra virgin olive oil


    • zest of 1 lemon


    • 1/2 teaspoon

      ground cumin


    • 1/4 teaspoon

      ground cardamom


    • 1/4 teaspoon

      cinnamon


    • 1/4 cup

      freshly squeezed lemon juice


    • 1/4 cup

      freshly squeezed orange juice


    • 1 tablespoon

      minced fresh ginger

    Directions
    1. Heat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).
    2. Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.

    3. Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.
    4. In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.

    5. Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl.
    6. Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash. Serve warm if possible, or at room temperature.

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  • Recipe: Roasted Sweet Potato Slices with Cilantro Pesto

    Recipe: Roasted Sweet Potato Slices with Cilantro Pesto

    recipe image

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    Reference ID: #92da80ca-0abf-11f0-bfea-b75b63aec805

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  • Sephardic Sesame Oatmeal Cookies

    Sephardic Sesame Oatmeal Cookies

    recipe image

    Sephardic Sesame Oatmeal Cookies

    Photo by www.ariellemizrahidesign.com
    • Prep time
      20 minutes
    • Cook time
      12 minutes
    • Makes
      24
    Author Notes

    Ode to sesame seeds! Each one weighs in at just 0.0044 grams and is packed with vitamins, minerals, natural oils, calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.

    Organic sesame seeds can aid in cancer prevention, bone health, improved digestion and skin, oral health, are anti-inflammatory, and the list goes on. Perhaps I don’t need to spell this out for you, but chocolate chip cookie + sesame seeds = a recipe that you can feel good about eating any time of day, all the time, because, you know, health reasons.

    When I’m baking with a traditional recipe that calls for butter, I generally don’t substitute for a lighter ingredient. My feeling is that it’s not the cookie recipe’s fault if I eat more than one in a sitting, and said cookie shouldn’t have to lose its cookie integrity just because I have no will power. Recent studies have shown that even butter, in moderation, does not pose the threat to cholesterol previously thought. Give me single ingredient butter any day over chemically compounded margarine, and give me half as much.

    This recipe has been in my husband’s family for over fifty years, and I’m particularly fond of it as a interesting alternative to the every-day chocolate chip cookie. Try experimenting with coconut oil in place of the butter/margarine, or substitute a vegan flax seed alternative for eggs. You can also swap all-purpose flour for whole wheat or almond, and carob chips for chocolate. The possibilities are endless- make it your own and share how it went in the comments! —Arielle Mizrahi Design

    Ingredients
    • Dry Ingredients

    • 1 cup

      Flour


    • 1 teaspoon

      Cinnamon


    • 2 teaspoons

      Baking Powder


    • 1/4 teaspoon

      Nutmeg


    • 1/2 teaspoon

      Salt


    • 1 cup

      Rolled Oats


    • 1 cup

      Chocolate Chips


    • 1 cup

      Sesame Seeds

    • Wet (ish) Ingredients

    • 3/4 cup

      Softened, Unsalted Butter


    • 1/2 cup

      Brown Sugar


    • 2

      Eggs


    • 1 teaspoon

      Vanilla Extract

    Directions
    1. Preheat the oven to 350*F and place parchment paper on two baking sheets.
    2. In a large mixing bowl, stir the (gently melted) butter and brown sugar until creamy. Add the eggs and vanilla, beating until well blended.
    3. Gradually add the flour mixture and continue stirring until well blended. Fold in the sesame seeds, chocolate chips, and oats.
    4. Drop by tablespoon onto parchment paper 2 inches apart. Bake for 12 minutes or until golden. Let stand for a few minutes on the baking sheet before plating.

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