I was recently invited to an amazing Indian dinner by a friend and fellow conservation volunteer at Hollow Oak Land Trust, located in southwestern Pennsylvania.  The dinner ended with a delectable dessert: mango ice cream. Mangoes are a beautifully vibrant orange, rich in beta carotene, vitamins A, C, minerals, and fiber.   

The mango puree used in this recipe is blended with very few ingredients, creating a delicious and refreshing dessert.  Enjoy this easy, creamy, smooth treat as summer’s warm temperatures continue to rise.  

Inspired by my friend Mona

Instructions:

1. In a blender, blend all of the ingredients until smooth and creamy. 
2. Pour into small paper cups and freeze for 6 hours or more.
3. Serve in the paper cup.  For a fancier presentation, tear the paper cup away from the ice cream and place in a bowl.  Then garnish with fresh mangoes and mint. 

Notes: 

• Instead of using disposable paper cups, I used an 8×8 baking pan and froze the mango custard in it overnight. If using this method, I recommend warming your metal ice cream scoop under hot water before scooping the iced custard.  Your wrists will thank you!
• Mango pulp can be found in Indian stores or online.   

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Lemon Brownies

Blueberry scones with lemon glaze are bakery-quality and moist – made from the comfort of your own kitchen!

Total Time: 40 minutes

Instructions: 

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
4. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
5. Make a well in the center and pour in the heavy cream.
6. Fold everything together just to incorporate; do not overwork the dough.
7. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
8. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
9. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
10. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
11. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze Instructions:

1. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave.
2. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl.
3. Whisk in the butter and lemon zest.
4. Either nuke the glaze for 30 seconds or continue whisking in the double boiler.
5. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
6. Let it set a minute before serving.

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes

Instructions:

• Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
• Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
• Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
• Put 1/3 of the crumble mixture aside.
• Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
• In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
• Spread the fruit onto the prepared crumble base.
• Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
• Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
• Store leftovers in the refrigerator in a reusable container.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

You will be amazed by the simplicity of this moist, decadent dessert! This cake batter is vegan, and does not require eggs or butter. The combination of the orange-flavored olive oil, almond extract, and dark chocolate vinegar is divine. Give it a try!  It may become your favorite dessert.

Serves 6-8

Inspired by Maria Ostrander at Mostly Bakes

Instructions:

1. Preheat the oven to 350° Fahrenheit. Prepare an 8 to 9-inch cake pan by rubbing the bottom and sides with unsalted butter or non-stick spray. Using the pan as a template, cut a piece of parchment paper that will fit nicely in the bottom of the cake pan.  
2. In a smaller bowl, whisk together the water, olive oil, balsamic vinegar, and almond flavoring, then set aside.
3. Sift the flour, sugar, cocoa powder, baking soda, and salt into a larger mixing bowl and whisk them together.
4. Add the liquids to the dry ingredients and whisk until the batter is smooth and the cake batter is well incorporated.  
5. With a silicone spatula, scrape the batter into the prepared cake pan and bake for 40 to 45 minutes. To test if the cake is done baking, insert a toothpick into the center of the cake. It is done baking when the toothpick comes out clean.
6. Remove the cake from the oven and allow it to sit for 10 minutes. Invert the cake pan onto a 10-inch plate, let it sit for another 10 minutes, and then remove the parchment paper from the bottom of the cake carefully. Invert the cake again and transfer the cake to a 10-inch plate.  Cool completely for about one hour. 
7. Dust the cake with sifted confectioners’ sugar and serve with fresh raspberries or strawberries.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This Dairy-free Chocolate Avocado Dip with Fruit is the perfect dish for summer picnics or your next potluck gathering. It is as nutritious as it is delicious.  It is easy to make and is a crowd pleaser. Kids love it, too!

Serve with fresh fruit.  Makes a party platter for 6-8 people.

Instructions:

1. Cut the avocado in half lengthwise. Remove the pit.  Scoop the flesh of the avocado out of the skin with a large spoon. Put it onto a cutting board and mash the avocado with a fork to soften.
2. Add the avocado mash to a blender or food processor. Add the remaining ingredients and blend until smooth. If you prefer it to be slightly thinner, add a bit more of the plant-based milk.
3. Wash and slice your fruit into bite size chunks. When serving for a party, I like to keep a small piece of the banana peel on each piece to serve as a natural spoon.
4. Put the chocolate avocado dip into a bowl surrounded by your prepared fruit and garnish with a sprig of mint.  Enjoy!

Recipe compliments of Home Chef and OPL CMO Amy Bates.

Learn more about Amy.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

If you have any coffee lovers in your circle, this chocolate chip and coffee biscotti is a great go-to cookie for just about any activity.  Whether sitting on the patio or by the fireside with a good book and a hot drink, you will enjoy this crunchy, semi-sweet biscotti.

Recipe adapted from the Dirty Gourmet.

Servings:  Makes about 20 -24 cookies

Instructions:

1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper, or a silicon mat, or coat with baking spray.
2. Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
3. In a separate large bowl, combine oil, vanilla, and eggs.
4. Add dry ingredients to wet ingredients and stir until well blended.  The dough will be quite dry.  With your hands, knead the dough just until it comes together.   
5. Divide the dough in half and shape each portion into a log, about 8 inches long, flattening the log to about 1 inch thick.  Place the logs several inches apart on the prepared baking sheet.
6. Bake for 35 minutes. Reduce the oven temperature to 325 degrees F.  Remove the logs from the baking sheet and cool for about 5 minutes.  Brush the logs lightly with water and let them cool for another 5 minutes.
7. On a cutting board, with a serrated knife, cut the chocolate chip and coffee biscotti into 3/4-inch slices.  Arrange the slices, cut-side down on the baking sheet, and bake for 10 minutes.  Turn the slices over, and bake for another 10 minutes.  Remove from the oven and let cool. The biscotti will be slightly soft until they cool completely.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

I received this baklava recipe from a special friend who so lovingly made and shared it with me.  It has become a tradition in our home, not only for the holidays, but for weddings, birthdays, bridal/baby showers, and other special occasions.

The recipe may look complicated at first, but I found that I can do everything ahead of time and then assemble once I am ready to bake.  As my friend Sadie recommends: “Be sure to read the directions before making this delicate decadent dessert for success.”

Ingredients:

Base and Top

• 2 pounds phyllo dough (found in the freezer section of the grocery store)
• 2 pounds butter, clarified (see directions)

Sweetener

• 5 cups granulated sugar
• 2 1/2 cups water
• 2 tablespoons fresh lemon juice

Filling

• 2 pounds chopped or ground nuts (I like to use a combination of walnuts and pistachios)
• 1/4 cup sweetener
• 4 tablespoons clarified butter

Instructions:

1. Clarify butter: Slowly melt butter over very low heat.  Simmer until salt settles in the bottom of the pan, and there is a coating on top.  Discard coating, and pour melted butter into a quart mason jar.  Do not pour any of the settled salt into the jar. Discard salt.
2. Prepare sweetener:  Combine all ingredients in a saucepan.  Bring to a boil and let simmer for 10 minutes until slightly syrupy.
3. Prepare filling: Combine walnuts, pistachios, sweetener, and 4 tablespoons of clarified butter.  

When you’re ready to assemble the dessert:

1. Follow instructions on the phyllo dough packaging to thaw dough.
2. Coat an 11 1/2 x 17 1/2 inch pan with melted butter.  Place half of the phyllo sheets (one pound worth) in the pan one at a time, brushing each layer with melted butter.  Place nut filling in the center and spread evenly over the buttered phyllo dough.  Place the second pound of phyllo dough on top of the nut mixture and sprinkle/baste each layer, with the exception of the very last phyllo sheet.
3. Cut in diamond shape by placing a ruler over the pan and cutting into 1 1/2 inch strips .  Proceed to cut in opposite directions, making diamond shapes and using a ruler to assure even pieces.  Dip fingers in cornstarch to prevent them from sticking to dough.
4. Spread remaining butter on top.
5. Bake in a preheated oven at 325 degrees Fahrenheit for 55 minutes or until golden brown.  Check after 45 minutes, so that the dough does not become too brown.
6. Remove baklava from the oven and cool slightly.  Sprinkle cold sweetener over the top.
7. Let rest overnight.  Cut through again; be certain the knife goes all the way through the layers.  Remove pieces to a serving tray or place each individual baklava into a paper cupcake holder.
8. Enjoy!

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Do you love chocolate? This simple-to-make, deliciously rich hot cocoa beverage will warm you up after a day of outdoor winter activities.

Instructions:

1. In a 3-quart saucepan, add the cocoa, sugar, cinnamon, and water. Whisk ingredients to combine.
2. Whisk the cocoa mixture over medium-high heat until the sugar has dissolved, then lower the temperature to medium-low heat.
3. Add your milk of choice, whisking to fully incorporate all the ingredients, and heat the hot cocoa beverage to the desired temperature without boiling.
4. Add vanilla extract and beat with a wire whisk until the hot cocoa is frothy.
5. Pour into two mugs.  For a festive look, add a peppermint or a cinnamon stick, or two to three marshmallows topped with chocolate sprinkles.
6. For a delightful adult libation: add 1 ounce of Kahlua (coffee flavor liquor) or Disaronno (amaretto liquor) to your hot cocoa beverage. Stir and add whipped cream and chocolate sprinkles to each mug. 

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

These cranberry hand pies are deliciously crunchy and tangy-sweet.  This recipe comes together so easily with the help of frozen phyllo dough.  Pro-tip: Whip up the filling the day before to make your day-of prep even simpler.  

Makes 24 hand pies

Inspired by Bon Appetit

Instructions:

Prepare the filling: (this step can be done up to 2 days in advance)

1. Combine water and sugar in a saucepan over medium heat, stirring constantly until the sugar is dissolved.  
2. Add cranberries and increase the heat to medium-high.  
3. Once the cranberry mixture is boiling, turn the heat down to low and simmer for 10-15 minutes, until the cranberries burst and the mixture begins to thicken.  
4. Stir in the orange zest and salt.
5. Let the mixture cool to room temperature.  If you choose to make the filling in advance, store it in the refrigerator until ready to use.

Assemble the hand pies:

1. Prepare the filling if you have not already done so.
2. Follow package directions to thaw out the phyllo dough.  
3. Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper or a silicone mat.
4. Roll out the phyllo dough onto a floured work surface.  Cut the phyllo sheets into thirds, then in half, to make six rectangular pieces.
5. Spoon a tablespoon of filling on one side of your rectangle pieces.  Brush the egg wash around the edges of the rectangle, then pull the opposite side of the phyllo over top of the filling and use a fork to crimp the 3 exposed sides.  
6. Brush the top of the hand pies with egg wash, and cut 2 small slits in the top.  Sprinkle the top with raw sugar if desired.
7. Bake in the oven for 18-20 minutes, until the tops of the pies are deeply golden.

  Notes:

• Cranberry hand pies can be stored in the refrigerator for up to 5 days after baking.  Just make sure that they are completely cool before storing!
• You can reheat these hand pies in the oven at 400 degrees Fahrenheit for 5-10 minutes.  You can also reheat them in an air fryer – wrap them in aluminum foil, then air fry at 350 degrees Fahrenheit for 5 minutes.

Recipe compliments of OPL Wellness Consultant and Home Chef Jody Goldfarb

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!