No-Churn Ice-cream - Untested

https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-vanilla-ice-cream-3364776

https://www.foodiecrush.com/how-to-make-easy-no-churn-ice-cream/#recipe

https://www.spendwithpennies.com/3-ingredient-vanilla-ice-cream-no-churn/#wprm-recipe-container-159449

2 cups heavy whipping cream

14 oz sweetened condensed milk

Pinch of salt

1 tsp vanilla extract

1. In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
2. In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
3. If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
4. Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

Vegetable Bread Pudding - Untested

https://www.seriouseats.com/irish-cheddar-and-vegetable-bread-pudding

8 cups (about 1 lb) stale country bread, cut into 1-inch squares (If your bread isn't yet stale, you can toast it in a 350°F oven for about 20 minutes or until lightly golden)

2 1/2 Tbsps olive oil

3/4 cup carrots in 1/4-inch dice

1 onion, diced

20 oz greens (spinach, swiss chard or arugula)

10 eggs

1 cup whole milk

1 1/4 cups heavy whipping cream

7 oz sharp cheddar cheese, grated

1 Tbsp fresh thyme leaves

1. Heat oil in a large skillet over medium heat. Add onion and carrots and sauté until vegetables are soft, about 10 minutes. Add spinach and sauté until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper.
2. In a medium bowl, lightly beat together eggs, milk, and whipping cream.
3. In a large bowl, combine bread, spinach mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish. Cover with plastic wrap and let stand in the fridge for 30 minutes.
4. Adjust oven rack to middle position and preheat oven to 350°F. Bake until filling is set and bread at top is golden, about 1 hour. Let cool slightly before serving.

Green Tomato Chutney - Untested

From Helen Witty's "Fancy Pantry" (from Sarah Shephard)

Makes about 8 cups.

3 lbs completely green tomatoes

2 lbs firm tart apples

2 cups raisins

1.5 cups diced onions

2 tsp finely minced garlic

2 cups or less packed light brown sugar

1 cup or less white sugar

2 tsp pickling or other non-iodized salt

1.5 cups apple cider vinegar

3-4 tbsp finely minced ginger

1.5 tbsp mustard seed

2 tsp coriander

1 tsp cinnamon

1 tsp finely minced fresh hot red pepper, or .5 tsp pepper flakes, or .25 tsp cayenne

1. Chop tomatoes into half-inch chunks--there should be about 8 cups. Put in a preserving (large sturdy) pan. Peel and core the apples, chop and add them. Add raisins, onion, garlic, brown and white sugar, salt, and vinegar. Bring to a boil over medium heat, reduce heat and boil slowly uncovered for 30 minutes.
2. Add ginger, mustard deed, coriander, cinnamon, pepper, return to a boil, and cook at a slow boil until it holds a mounded shape in when lifted in a spoon. Taste and adjust ingredients, remembering it will mellow with age.
3. Ladle into hot clean pint or half-pint jars, leaving 1/4 inch of headspace. Seal with lids and process in boiling water bath for 10 minutes. Let mellow for a few weeks before serving.

How to Make Chickpea Flour

https://www.alphafoodie.com/how-to-make-chickpea-flour/

https://calbeans.org/homemade-bean-flour/

Baked Feta with Greens - Untested

https://www.epicurious.com/recipes/food/views/baked-feta-and-greens-with-lemony-yogurt

6 Tbsp. extra-virgin olive oil, divided

1 medium onion, sliced

2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced

1½ tsp. curry powder, divided

2 tsp. kosher salt, divided, plus more

1 tsp. freshly ground black pepper, divided

1 (½-lb.) block Greek or Bulgarian feta, sliced ½" thick

4 garlic cloves, crushed

1 (15-oz.) can chickpeas, drained, rinsed

½ cup plain whole-milk Greek yogurt

1 Tbsp. fresh lemon juice

Toasted rustic bread (for serving)

1. Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add ½ tsp. curry powder; season with 1 tsp. salt and ½ tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
2. Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and ½ tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
4. Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.