Farmers Market Bounty

Serves 8

2 cups cooked quinoa

1 clove garlic minced

2 oz red onion diced

1 oz. kalmata olives sliced

4 oz. sliced sugar snap peas

4 oz. red pepper diced

4 oz. cherry tomato sliced in half

1/2 cup chopped herbs (such as mint, cilantro, dill)

2 cups pea shoots

2 oz. crumbled feta

1 tbsp. olive oil

1 tbsp. sherry vinegar

1 tsp. honey

Salt/pepper to taste


Cook snap peas in a pot of boiled salted water, approximately 2 minutes. Using a slotted spoon transfer to a bowl of ice water and let sit till cold. Drain, pat dry and slice. Toss the remaining ingredients together in a bowl and season with salt/pepper to taste. 




For the Dough


1 (1⁄4-oz.) package active dry yeast

1⁄4 cup plus 1⁄2 tsp. sugar

1⁄2 cup milk, at room temperature

2 tbsp. light brown sugar

1⁄2 tsp. vanilla extract

1 egg

1 egg yolk

2 3⁄4 cups flour, sifted, plus more for kneading

3⁄4 tsp. fine salt

1 tbsp.cardamom

8 tbsp. unsalted butter, at room temperature, plus more for the pan

For the Filling and Serving


1⁄4 cup dark brown sugar

1⁄4 cup currents

1 tbsp. ground cinnamon

1 tbsp. cardamom

1⁄2 tsp. salt

2 tbsp. maple syrup

4 oz. cream cheese, at room temperature

1 egg beaten for brushing rolls

½ cup crushed pistachios

Buttermilk Glaze



Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour,salt, and cardamom. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.

Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.

Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.

Turn the dough so that the short sides are parallel to you. Brush the top of the dough with beaten egg. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough.  Cut 8 pieces length ways and for each piece in half. Twist each piece around two fingers and then wrap into a knot. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)

Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Sprinkle with pistachios before baking.  Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

Can be served as is or can be drizzled with Glaze (recipe follows)





2 Cups Confectioners Sugar

¼ Cup Milk


Mix ingredients till there are no lumps and glaze like consistency.