Pink Margarita Jell-O Shots

Unflavored gelatin is like a blank canvas you can use to turn any cocktail into a fun, jiggly treat. For a texture firm enough to eat with your fingers, you’ll need 6 grams of gelatin (1 envelope) for each cup of liquid. Pour into a bowl: 1 cup tequila 1 cup Cointreau Sprinkle on top:…

Apricot Leather

If you don’t have a food dehydrator, you can dry fruit leather in a warm convection oven or outside if you live in a hot, dry climate. Properly dried apricot leather will keep for several years—that is, if you don’t eat it first! Remove the pits from: 2 pounds apricots You should be left with…

Chia Confetti Pudding

The three different colors in this pudding stay separate even after stirring, creating a confetti-like visual effect. You’ll need three containers to make each flavor separately and give the chia seeds time to swell completely before combining the colors. Vanilla, chocolate, and matcha are featured here, but it’s easy to explore other color/flavor combinations using…

Marinated Mushrooms

Marinating raw mushrooms draws out moisture and gives them the texture of cooked mushrooms, but without the heat or hassle. Serve these in salads or on their own with toothpicks as an appetizer. Clean: 1/2 pound mushroom caps Marinate them overnight in: 3/4 cup vinegar 1/2 cup oil 1 teaspoon sugar 1 teaspoon salt 3…

Stinging Nettle Soup

Equip yourself with tongs and scissors to harvest stinging nettles and snip the leaves off the stems. If you are sensitive to nightshades, use 1 sweet potato in place of the potato and carrot. The bigger the potato, the thicker the soup. Peel/trim and dice: 1 potato 1 carrot 1 onion 1 rib celery 2…

Fusion Marinade for Shish Kebabs

East meets West in this tangy, pungent, heavily salted marinade made with widely available Japanese and British condiments. The complex flavors won’t be overshadowed by the charring and caramelization produced by grilling. Combine in a blender: 3/4 cups oil 3/4 cups tamari soy sauce 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons mustard…

Hummus

This popular Middle Eastern dip is extremely easy to make. Canned chickpeas (also called garbanzo beans) make the smoothest hummus. Drain: One 15-ounze can of chickpeas Put the chickpeas in a food processor with: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini 1/2 teaspoon salt 1 crushed garlic clove Process until…

Chia Pudding with Tigernut Milk

Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch. Soak in water for at least 8 hours: 1/2 cup tigernuts Drain tigernuts and…