Buttermilk Chive Biscuits

Makes 12 servings.

3 cups all purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Source: https://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Persimmon Bread

1 stick butter, melted
1 c Hachiya pulp (2 Hachiyas)
2 eggs
1/3 c bourbon.
1.75 c flour
1.25 c sugar
1 t baking soda
1/2 t nutmeg
3/4 t salt
1 c chocolate chips or chopped dark chocolate
1 c currants

Preheat the oven to 350F, and butter and flour a 9" loaf pan.
Scoop the persimmon innards into the butter and stir to break up the chunks as much as possible. When the mixture is cool enough, stir in the eggs and bourbon.

In a medium bowl, stir together the dry ingredients (flour through salt). Stir in the wet ingredients until just combined, then stir in the chocolate and currants. Scoop the batter into the pan and bake for 60-70 min until a tester comes out clean. 

Source: Anna: http://oedelicious.blogspot.com/2012/11/persimmon-bread.html

Sweet potato wedges with lemongrass crème fraîche

3 sweet potatoes (about 2 lbs)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp salt
1 fresh red chile, finely diced
1 cup cilantro leaves

dipping sauce:
1/2 lemongrass stalk, chopped very finely or ground in a spice grinder
3/4 cup crème fraîche
zest and juice of 2 limes
1 inch ginger, peeled and grated
1/2 tsp salt

Cut potatoes into eights lengthwise, brush with oil, sprinkle with coriander and salt, and bake on a parchment-lined pan for 25 minutes or until tender and golden brown. Let cool and sprinkle the chile and cilantro. Mix all the sauce ingredients and serve.

Source: Plenty by Yotam Ottolenghi

Moroccan Carrot Salad

2 lbs carrots
1/3 cup olive oil
1 onion, finely chopped
1 tsp sugar
3 garlic cloves, crushed
2 green chiles, finely chopped
1 green onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon
salt
2 1/2 cups chopped cilantro leaves
1/2 cup Greek yogurt

Cut carrots into cylinders or semicircles 1/2 inch thick. Boil in salted water 10 minutes or until tender but still crunchy. Drain.
Saute the onion for 12 minutes until soft and a little brown. Add carrots, then everything else except cilantro and yogurt. Stir and leave to cool.
Add cilantro and serve with yogurt.

Source: Plenty by Yotam Ottolenghi