Cream Scones

2 cups of ap flour

1/4 cup sugar

2 teaspoons baking powder

Pinch of salt

5 1/3 tablespoons butter

1 egg

1 teaspoon vanilla

1/2 whipping cream

Glaze:

1 egg

1 tablespoon cream

Heat oven to 375 degrees. Mix all dry ingredients. Cut in butter. Add cream, egg and vanilla. Mix until just moistened. Press the dough into a circle and cut into eighths. Bake for 15 minutes or until a toothpick comes out clean. 

Strawberry shortcake!

Obsessively Good Avocado Cucumber Salad

       This salad is gluten-free, dairy-free, chametz-free and vegetarian… but you should make it anyway, heh, because it’s fresh and green and totally hits the spot. It also takes about 5 minutes, tops, to put together which means that you can make as much of a habit of it as we have.

3/4 lb. or 3-4 small seedless cucumber, washed and chopped into bite size chunks
1 avocado, pitted and diced
1 T sour cream
1/4 chopped cilantro, stems and all
2 tsp  lemon juice, plus more to taste
Salt and pepper to taste
A dash of Tabasco

Combine all the ingredients in a bowl and toss to coat everything. Adjusting seasoning to taste.  Repeat again tomorrow.

Adapted from Smitten Kitchen

Spaetzle

Simplest Homemade Spaetzle
Recipe from The Balthazar Cookbook, technique from trial and error via smittenkitchen

2 cups (250 grams) all-purpose flour
7 large eggs
1/4 cup (59 ml) milk

Combine the flour, eggs and milk in a large bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight.*

Prepare an ice bath. Bring a large pot of well salted water to boil. If you’ve got aspaetzle maker, use it. Otherwise, I put the batter in a bag and snipped out bits of dough with scissors. It make more gnocchi sized dumplings, but was very easy with no clean up required. Boil for 2 to 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath. Continue with remaining batter in 3 batches. 

When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking. You can use it right away, or keep it in the fridge for a day until needed.

* The rest really does make nicer batter

I tossed my dumplings with pea vine pesto from the CSA basket.