Today is one of those days of indecision. It happens from time to time. Soooo many recipes soooo little time. I frequently change my mind, but hedge my bets that you’d prefer two recipes brought to the table instead of one. Having options is a good thing! Both recipes are a bit twisted and are brought to you by a tasty gift sent from my friend, Maryann.
As a side note, Maryann is one of the dear friends and colleagues I miss most since leaving my job at The Taft School in Connecticut. As a physical therapist and director of the athletic training room Maryann and I worked closely together caring for injured athletes. Smart as a whip, selfless and caring she did whatever it took to get the students well and safely back in the game. Mutual respect and our love for the kids we cared for made us fast friends on and off the field. William adored her.
Maryann and her husband, Kennie, winter in Arizona. When they came across Queen Creek Olive Mill luckily she was missing me, too. <3 She sent me a gift box of liquid gold. Pesticide free and non-GMO fruits like blood oranges, meyer lemons and Mexican limes are cold pressed with hand-picked fresh olives to create the most flavorful and aromatic oils I have ever had the pleasure to bake with. Perfect for savory dishes, as well, the oils impart a fresh fruity flavor without any bitterness. These oils are now pantry staples.
First up are these waffles. Made with ricotta cheese and buttermilk they bake up fluffy on the inside and crispy on the outside with a twist of blood orange flavor.
You can thank this photo on IG for this banana bread recipe. Too many requests for the actual recipe, so thought it best to share it here. What’s the sign of a perfectly baked quick bread? It’s that crack down the center! Moist on the inside with a bit of crunch on top its a flavor bomb of banana, lime and a touch of ginger. Don’t like ginger or almonds? Use any warm spice or nuts you prefer. No waffling!