3 tablespoons olive oil
3 tablespoons orange juice
1/4 cup + 1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt and pepper to taste
dash crushed red pepper
4 large oranges
1/2 red onion
1 cup large olives, halved (a little less than 1 can)
chives, chopped, optional garnish
3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1/4 cup cornstarch
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/4 teaspoon cardamom
2 sticks (1 cup) salted butter, at room temperature
2 cups sugar
1/2 cup honey
6 large eggs, separated, at room temperature
2 cups milk, at room temperature (or warm it in the microwave until it's tepid)
2 tablespoons vinegar
1 tablespoon almond extract
1/2 cup poppy seeds
1/2 teaspoon cream of tartar
3 sticks (1 & 1/2 cups) salted butter, at room temperature
7 & 1/2 cups powdered sugar
1 & 1/2 teaspoons vanilla extract
1 & 1/2 teaspoons almond extract
6 tablespoons half-and-half, plus more if needed
poppy seeds for sprinkling
2 tablespoons olive oil
1 medium onion, chopped
4 medium carrots, chopped (about 2 cups)
5 cloves garlic, minced
28-ounce can diced tomatoes, undrained
2 15-ounce cans great northern beans, drained and rinsed
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian seasoning
8 cups chicken broth
2 cups chicken, cooked and shredded
one rind of Parmigiano Reggiano cheese
6-8 cups kale, chopped into bite-size pieces
Parmigiano Reggiano shavings