In The Kitchen

Serves 2, but makes more soy marinated eggs than you’ll need for both servings. More for you to enjoy!

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Based on King Arthur's recipe for No-Fuss Foccacia. The General's Bold Gold Cayenne-Infused Olive Oil adds just the right amount of flavor & spiciness to this foccacia!

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Ingredients:

• 1 1/4 cup cake flour

• 2/3 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2/3 cup olive oil (I recommend Olivelle Sweet Cream Butter Olive Oil)

• 1/2 cup Greek yogurt

• 2 large eggs

• 3 tablespoons lemon juice

• Zest of one lemon

Directions: 

• Preheat oven to 350ºF and oil a 9” round pan.

• Mix the dry ingredients together in a large bowl.

• Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.

• Add lemon juice and zest and stir until completely combined and there are no lumps.

• Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

• Allow to cool for at least 10 minutes before slicing.

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Ingredients:

• 1 Egg

• 1/2 cup Milk

• 1/2 cup Grated Onion

• 1 cup Flour

• 1 Tablespoon Water

• 3/4 teaspoon Baking Powder

• 1/2 teaspoon Salt

• 1/4 cup Parmesan Cheese

• 1 medium Zucchini, Grated

Recipe Note: Grate your zucchini the old fashioned way with a box grater. When you use a quicker approach, like a food processor, it will leach out too much liquid. Once grated, salt the zucchini and let sit in a salad spinner to extract even more water. 

Directions: 

1. Combine the egg, flour, baking powder, milk, water and salt. Beat until smooth.

2. Add the zucchini, cheese and onion. Mix well. 

3. Fry in hot oil.

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