Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

JDV’s Turkey for Thanksgiving

The night before baking: 
Season the turkey and store in refrigerator until ready to bake.
Prepare the stuffing and store in bowl overnight.

Bake turkey at 325 degrees for about 6-8 hours or until internal temperature reaches 185 degrees. This is always the difficult part to get right so please make sure the stuffing is well cooked to prevent salmonella.

20 lb turkey – we got a fresh turkey from Farmer Mark at Emma Acres in Ann Arbor. It was the best ever.

Whole head of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 teaspoon dried rosemary

Mince garlic and set aside for 10 minutes. Mix together salt, pepper, olive oil and rosemary. Blend in garlic until smooth with mortal and pestle. Coat turkey with the blend. Refrigerate covered overnight.

5 small stalks celery
2 large cloves garlic minced finely, set aside for 10 minutes
1 lb ground pork cooked
1 (14 oz) bag Pepperidge Farm Stuffing breadcrumbs
1/4 teaspoon salt
3 cups (or less) water or broth
1 large onion
1 medium fuji apple
4 tablespoons olive oil
1 cup homemade cranberry sauce

Sauté pork and set aside. Sauté onions and garlic in olive oil 10 minutes. Add 3/4 cup water or broth, salt, chopped apple and celery. Cover and simmer 10 minutes. Add cooked pork and breadcrumbs; mix well. Add 1 cup water and mix. Then add cranberry sauce and stir gently. Add more water as necessary until bread crumbs are mostly moist (juices of the turkey will make stuffing more moist in cooking). Refriderate.


Creamy Greens and Coconut Linguini

Serves: 6


1 lb linguine
1 tbsp olive oil
2 cloves garlic
1 jalapeno (ribs and seeds removed if less heat is preferred)

11⁄2 tbsp finely grated ginger

1 can coconut milk
1 bunch kale, stems removed, chopped

1 bunch spinach, chopped
1⁄4 cup (loosely packed) fresh mint leaves



  1. Cook pasta in a large pot of boiling, salted water until al dente, 8-10 minutes.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic, jalapeno and ginger; cook until garlic is soft, about a minute. Add coconut milk, cover and turn up heat to bring to a simmer.
  3. Add kale and spinach; cover and cook until just wilted and bright green (depending on the size of your pot, you may need to add it in bunches, letting a handful wilt then tossing in another handful).
  4. Add mint and remove from heat. Puree sauce using an immersion blender (or a regular stand blender – just puree in batches or the steam created can blow the lid off). Add salt in big pinches, tasting as you go, until the flavours pop – then it is properly seasoned.
  5. When the pasta is cooked, scoop out a cup of the pasta water before draining it. Toss the pasta with the sauce,adding splashes of pasta water if needed to thin out to desired consistency.
  6. Recipe by at

I Like Pie


These are cherry pies that our family still talks about.  They were baked by my brother-in-law (who is an amazing cook) for our family reunion a few years ago. We came together in Michigan from all over the US including Oregon, Washington, and California. Everyone, children and adults, pitched in to help.  We all picked the sour cherries during an outing to a local cherry orchard, and then watched the amazing machine that pitted the cherries. We took them home, Stephan baked them and we ate them with vanilla ice cream after a BBQ dinner and games of croquet and badminton on the lawn. Food can be more than sustenance. It can foster memories that can last a lifetime.

White Peach Salad with Burratta and Tarragon

A Sporty original recipe!


White Peaches, peeled and sliced

Couple balls of burrata cheese

White sherry vinegar or white basalmic vinegar

Large handful of tarragon

A nice sea salt: Pink Hawaiian is especially good on this salad

freshly ground pepper


Make Tarragon oil first:

Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.

Purée 3 handfuls tarragon and 1 1/2 cup grape seed oil in a blender until well blended. Transfer to a small saucepan and heat over medium, stirring occasionally, until mixture is hot but not yet sizzling, about 3 minutes.

Remove  oil from heat, cool until safe and then strain though prepared sieve (do not press on solids or oil won’t be clear.) You can keep at room temp for about 2 weeks. Also good on steamed vegetables and to make vinegrette.

Prepare salad next:

Place about 1 sliced peach on each plate.  Tear one small burratta ball into pieces on top of the peach, top with chopped tarragon. Sprinkle on the vinegar, then sea salt and pepper. Put dribbles of tarragon oil on the peach/burrata tower and on the plate along the side.  Repeat with all plates.

Spaghetti alla Carbonara di Zucchine

From Bon Appétit | May 2005

Makes 4 to 6 servings


5 tablespoons extra-virgin olive oil

1 garlic clove, peeled

1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)

2 large eggs, room temperature

3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)

12 ounces spaghetti

6 large fresh basil leaves, torn into pieces, divided


Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.

Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Save some pasta water and put aside.  Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). Add additional pasta water back to get to creamy consistency.

Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Potato Tacos (Tacos de Papas)



1 tbsp. finely chopped cilantro

1/2 tsp. finely chopped fresh Mexican oregano (optional)

2 ripe tomatoes, cored and chopped

1 or 2 red and/or green jalapeños, stemmed and finely chopped while wearing gloves

1 clove garlic, minced

1 tablespoon fresh lime juice

1 tbsp. unsalted butter

1 lb. russet (best) or yukon gold potatoes, peeled

2 tsp. kosher salt

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground cumin

1/2 cup canola oil or avocado oil

18 corn tortillas

You can top with any or all of the following: Thinly sliced green cabbage or lettuce, chopped tomatoes, pickled jalapeños, avocados and crumbled cotija or feta cheese or even cheddar in a pinch.


Mix cilantro, oregano, tomatoes, jalapeños, and garlic in a small bowl; set salsa aside.

Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Heat oil in a cast iron skillet over medium-high heat. Spread 3 or four heaping spoonfulls potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Stuff the cabbage, tomatoes, and cotija or others into tacos or spread on top; drizzle with salsa and sour cream (optional) before serving.

Kale, Feta and Dried Cherry Salad with Pomegranate Dressing

4 servings

A Sporty original recipe with variations! Kale becomes very tender when massaged.


1 small shallot, finely chopped

2 tablespoons red wine or sherry vinegar

2 teaspoons pomegranate molasses (can be found in middle eastern grocery stores)

2 tablespoons extra virgin olive oil

Sea salt, freshly ground black pepper

1 bunch red Russian kale, ribs and stems removed, leaves torn into 2″ pieces

1/2 cup dried cherries or toasted walnuts or pepitas

2 ounces feta or blue cheese or ricotta salata


Combine shallot, vinegar, olive oil and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit at least 5 minutes. Dressing can be made 4 hours ahead, just cover and chill.

Add kale to dressing, season with salt and pepper to taste, and gently massage dressing into leaves. Add cherries, walnuts or pepitas and toss to combine. Serve topped with cheese of choice.