SUBSCRIBE and get my simple, 7-day, PLANT-BASED GUIDE with RECIPES!

SUBSCRIBE and get my simple, 7-day, PLANT-BASED GUIDE with RECIPES!

Close
Skip to content

The Ultimate Scones from Scratch Sweet and Savory

Scones are one of my favorite types of bread. Scones are easy to make, and I love the flexibility in being able to create different flavors whether savory or sweet. To make scones, you do not need any special equipment, just a bowl, and your fingers. The ingredients for scones are also very basic pantry items. The fillings or flavors are as endless as your imagination. Plus, it is a great way to add any leftovers you have a little bit of this and a little bit of that.

Zucchini Cheese Scones (Serves 8)

2 ½ cups Flour

1 Tablespoons Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Butter, cold and in small pieces

1 cup Zucchini, grated

¾ cup Cheddar Cheese, grated

¼ cup Parmesan Cheese, grated

2 tablespoons Thyme, fresh

2 tablespoons Chives, fresh, finely chopped

1 cup Heavy Cream, plus

2 Tablespoons for brushing tops of scones

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the zucchini, cheeses, and herbs into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. Pour the heavy cream into the flour, mix well, and begin to knead the dough until it holds together.

5. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

6. Using a pastry brush, brush heavy cream on the top of the round dough.

7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.

8. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 15-20 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with a salad, tomato soup, or in a breadbasket.

———————————————-

Peach Scones (Serves 8 or 16)

2 ½ cups Flour

¼ cup Sugar

1 Tablespoons Baking Powder

½ teaspoon Salt

½ cup Butter, cold and in small pieces

2 cups Peaches, Small dice

½ cup Milk

¼ cup Sour Cream

1 Egg

1 teaspoon Vanilla Extract Egg Wash (egg yolk and 1 teaspoon water) Sugar for garnish

1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.

2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.

3. Incorporate the peaches into the flour mixture. Stir all the ingredients so that they are coated with the flour.

4. In a separate bowl, whisk together milk, sour cream, egg, and vanilla extract until well incorporated. Add to the dry ingredients.

5. Begin to knead the dough until it holds together.

6. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.

7. Using a pastry brush, add egg wash on the top of the round dough and evenly sprinkle sugar.

8. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet. Note: if you want smaller size scones, then cut each wedge in half again.

9. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees

1. Place scones in the oven and bake for 12-15 minutes or until the top and bottom are golden brown.

2. Serve warm or at room temperature.

3. Perfect to pair with hot or cold tea, coffee, brunch, or any time you want a sweet treat.

Easy Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

EASY Classic Italian Torta Caprese | 5 Ingredients | Authentic Italian Dessert

Torta Caprese is a traditional Italian cake made with chocolate and almonds The easiest dessert with only a few ingredients. A very chocolatey almond flourless cake. So good and simple that this will become your new go-to dessert.

8 oz semisweet chocolate

1 ½ cups butter, room temperature

7 oz almond flour

2/3 cup sugar

4 eggs, separated at room temperature

1/2 tsp salt

Preheat oven 350 degrees

1. In a bowl add chocolate chips and butter. Place in the microwave for 2 minutes. Once melted, stir to combine the butter and chocolate until well incorporated. This can also be done in a double boiler.

2. Whip egg whites to a stiff peak and set them aside

3. In another bowl add egg yolks, sugar and salt. Blend until well incorporated and the egg mixture is fluffy and doubled in size.

4. Add the egg yolk mixture and almond flour to the chocolate and stir to combine.

5. Fold in the egg whites 1/3 at a time until everything is well incorporated.

6. Place batter in a well-buttered dish and bake for 20 – 25 minutes.

7. Allow to cool before serving or adding powdered sugar or ice cream.

10 Common Mistakes When Trying to Make A Healthy Salad

How to make a SALAD that DOESN’T SUCK, is what people ask me. I am always complimented on how my salads taste. In this video, I am going to share with you the steps I use to create a great-tasting salad. I am also going to share how you can make it extra healthy by keeping it low calorie, oil-free, saturated fat-free, sugar-free, and still taste fantastic along with so many more other wonderful tips.

Cashew Dressing – Serves 4 1/2 cup Cashews

1 Tablespoon Tahini (Sesame paste)

½ teaspoon Onion Powder

½ teaspoon Garlic Powder

1 teaspoon No Salt Seasoning, like Ms. Dash

1 teaspoon Vinegar of choice, I used Apple Cider vinegar

¾ cup Water

1. Soak cashews in water for 30 min.

2. Add all ingredients in a high-speed blender.

3. Adjust for seasoning, if needed.

Note: you can add more water if you prefer a thinner dressing

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

Super and quick and easy cookies to make. Very tender and crispy. Perfect for satisfying your sweet tooth. These will become one of your favorite go-to cookies!

Best Butter Pecan Cookies | Quick And Easy | Only 4 Main Ingredients

2 cups pecans, toasted and chopped

1 cup butter, two sticks, softened to room temperature

1/3 cup granulated sugar

1/3 cup brown sugar

2 teaspoons pure vanilla extract

1 teaspoon salt

1 ¾ cups flour Additional whole pecans for topping

________________________________________ Preheat oven to 350°F

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar for 1 minute until completely smooth and creamy.

2. Add the vanilla extract and salt and mix long enough to incorporate.

3. On low speed add in the flour until well combined.

4. Add the cooled chopped pecans to the bowl and mix well.

5. Using a scoop, about 1 ½ – 2 tablespoon size, begin to scoop dough onto a lined cookie sheet.

6. Once all the dough is scooped onto the cookie sheet, begin to roll each ball until round and smooth. Place the round cookie ball back on the cookie sheet and place a whole pecan on top of the cookie ball and lightly press the pecan into the dough. This will flatten the ball into a cookie shape. Continue doing this until all the cookies are shaped.

7. Place cookie sheet in the oven for about 15 minutes or until the cookies are golden brown.

8. Transfer to a cooling rack to completely cool and Enjoy!

EASIEST Homemade CALZONE Ever Perfect for BEGINNERS!

Calzone Dough (Yields: 2 Calzones)

1 1/2 Cups Warm Water (115 Degrees F)

2 Packages Active Dry Yeast (3 Tsp) Pinch of Sugar

2 Teaspoons Salt

4 Cups All-Purpose Flour Plus More, If Necessary

1 1/2 Tablespoons Olive Oil, Plus More for Coating Bowl Parchment Paper

1. Place the warm water in a large liquid measuring cup. Sprinkle the yeast and sugar and mix. Let sit for a few 5 minutes until foamy.

2. Place 3 ½ cups flour in a mixing bowl and attach the dough hook to your mixer.

3. Once the yeast has formed, pour into your mixer and let the dough come together, and let the mixer knead the dough for a few minutes. Slowly add more flour as needed.

4. Once the dough has formed a smooth ball, place on a floured board and knead for a few minutes.

5. Place in a well-oiled bowl, cover, and place in a warm place for 1 hour so that the dough can rise. Preheat oven to 450 degrees.

1. When ready to roll out calzone, take parchment paper and spread olive oil to coat paper.

2. Divide dough in half and place on oiled parchment paper.

3. Begin to roll the dough with a rolling pin or free form with your fingers, into a round shape.

4. Place ingredients in the lower half of the circle.

5. When filled, fold over the other half and crimp/roll the edges of the calzone together.

6. Brush additional olive oil all over the calzone.

7. Add 2 slits on the top of the calzone for release steam.

8. Cook until golden brown. Note: The ingredients inside are very hot. Let cool and eat with caution. —–

Mushrooms and Spinach Calzone (Filling for 2 Calzones) Olive Oil

1 8-Ounce Package Mushrooms, Sliced

2 Garlic Cloves, minced

1/2 Teaspoon Oregano, dried

4 Cups (Packed) Baby Spinach

1 1/2 Cups Grated Fontina Cheese

1/2 Cup Parmesan Cheese, Grated

1/2 Cup Whole-Milk Ricotta Cheese, drained

1/4 Teaspoon Dried Crushed Red Pepper, Optional

1. Heat oil in a heavy large skillet over medium-high heat.

2. Add mushrooms and sauté until soft, about 5 minutes. If mushrooms become dry, add just enough stock, wine, or water to coat the bottom. Continue to do this as the moisture evaporates and until mushrooms are cooked.

3. Add garlic and oregano; stir for 1 minute.

4. Add spinach; stir just until wilted, about 1 minute. Transfer to a medium bowl.

5. Season with salt and pepper. Calzone assembly (Working on ½ of the dough, leaving 1-inch plain border)

1. Spread ½ ricotta cheese

2. Sprinkle ½ Parmesan

3. Top with ½ shredded Fontina

4. Evenly distributing ½ mushroom mixture and sprinkle with crushed red pepper (optional).

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

EASY Crockpot Lemon Chicken

Slow-Cooked Lemon Chicken in a crockpot is the perfect meal to make in the morning and have it ready when you come home after a long day’s work. This Slow Cook makes the Chicken tender, and the lemon gives the chicken a great flavor. Add Couscous for a simple and tasty side dish.

4 – 6 Chicken Breast or Chicken Thighs

1 small Onion, sliced

2 cloves Garlic, minced

1 Lemon, Juice

2 Tablespoons Olive Oil

1 teaspoon Italian Herbs

1 teaspoon Salt

½ teaspoon Pepper

½ cup Couscous

¼ Water or Chicken Broth

2 Tablespoons Butter Parsley, garnish Lemon Slices, garnish

1. Place all the ingredients into the slow cooker and mix to thoroughly combine the seasoning.

2. Cover and cook on low for 5-6 hours or set to the appropriate cook time.

3. Optional, when chicken is cooked, put the chicken on a baking sheet and place in the oven on broil to brown the chicken for about 5 minutes depending on your oven.

4. In the crockpot, add Couscous, Water, and Butter. Mix to combine and cover and let sit until chicken is golden brown.

5. At this point, the chicken can rest in the crockpot to keep warm or serve immediately.

6. Garnish with Parsley and Lemons. Note: This recipe can be easily adapted to Instant Pot or Stock Pot over low heat on the stove.

Logo Green Olive

© Copyright – Greenolivecooking.com

Website Administration by Geek Daddy.

Cooking

FAQ

Legal

Privacy Policy

Terms and Conditions

Sitemap

Logo Green Olive

Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com

Cooking

FAQ

Legal

Privacy Policy

Terms and Conditions

Sitemap