Baked polenta with roasted vegetables Baked Polenta 1 small carrot, sliced1 small onion, sliced1 small red pepper, chopped1 small bunch spinach, choppedDrizzle of olive oilSalt and pepper, to season vegetables1 cup polenta3 cups water 1 tablespoon butter1/2 teaspoon coarse salt1-2 cups tomato sauce2 tbsp capers2 tbsp kalamata olives, sliced2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese 1. Place carrot, onion and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F. 2. In a large pot, bring the water and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart greased casserole dish. Top with the other half of the parmesan. 3. Evenly spread the roasted vegetables, capers and olives on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. 4. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. © Jaymi Heimbuch 5. Let rest for about 10 minutes. Cut into squares and serve warm.
View Separately

Baked polenta with roasted vegetables

Baked Polenta

1 small carrot, sliced
1 small onion, sliced
1 small red pepper, chopped
1 small bunch spinach, chopped
Drizzle of olive oil
Salt and pepper, to season vegetables
1 cup polenta
3 cups water 
1 tablespoon butter
1/2 teaspoon coarse salt
1-2 cups tomato sauce
2 tbsp capers
2 tbsp kalamata olives, sliced
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Place carrot, onion and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F.

2. In a large pot, bring the water and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart greased casserole dish. Top with the other half of the parmesan.

3. Evenly spread the roasted vegetables, capers and olives on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese.

4. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned.


© Jaymi Heimbuch

5. Let rest for about 10 minutes. Cut into squares and serve warm.

Chickpea Ball Subs Ingredients For the Chickpea Balls Cooking Spray 1-15 ounce can chickpeas, drained and rinsed 1 egg, beaten 1 teaspoon dried parsley 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper, to taste 1/2 cup Panko breadcrumbs 1/4 cup grated Parmesan cheese For the Sandwiches 1 tablespoon olive oil 1 medium green pepper, sliced thinly 1 small onion, sliced thinly 2 cups marinara sauce 4 whole wheat hoagie buns 1 cup shredded mozzarella cheese Instructions Preheat oven to 350°. Spray a small baking sheet with cooking spray and set aside. In the basin of a food processor, combine all chickpea ball ingredients. Pulse until chickpeas are mashed and mixture can be formed into balls. Divide mixture into 12 evenly-formed balls. Place on prepared baking sheet. Spray tops of balls with cooking spray. Bake in preheated oven for 15-20 minutes or until the balls have a crunchy and browned shell. Meanwhile, heat olive oil in a large skillet over medium heat. Add in green pepper and onion slices and cook until soft and tender—about 10 minutes. Reduce heat to low and add marinara sauce. Cook until sauce is just warmed through—about 3-5 minutes. Remove from heat. When chickpea balls are cooked, remove from oven and preheat broiler. Gently stir the chickpea balls into the prepared sauce. Place the bottom half of the four hoagie buns on a baking sheet. Spoon three chickpea balls onto each bun half. Divide the peppers, onions and remaining sauce evenly among the buns. Sprinkle each sandwich half with mozzarella cheese. Broil for 3-5 minutes or until cheese is melted, browned and bubbly. Top subs with other half of hoagie bun.
Pop-upView Separately

Chickpea Ball Subs

Ingredients

For the Chickpea Balls
  • Cooking Spray
  • 1-15 ounce can chickpeas, drained and rinsed
  • 1 egg, beaten
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
For the Sandwiches
  • 1 tablespoon olive oil
  • 1 medium green pepper, sliced thinly
  • 1 small onion, sliced thinly
  • 2 cups marinara sauce
  • 4 whole wheat hoagie buns
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 350°. Spray a small baking sheet with cooking spray and set aside.
  • In the basin of a food processor, combine all chickpea ball ingredients. Pulse until chickpeas are mashed and mixture can be formed into balls.
  • Divide mixture into 12 evenly-formed balls. Place on prepared baking sheet. Spray tops of balls with cooking spray. Bake in preheated oven for 15-20 minutes or until the balls have a crunchy and browned shell.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add in green pepper and onion slices and cook until soft and tender—about 10 minutes. Reduce heat to low and add marinara sauce. Cook until sauce is just warmed through—about 3-5 minutes. Remove from heat.
  • When chickpea balls are cooked, remove from oven and preheat broiler. Gently stir the chickpea balls into the prepared sauce.
  • Place the bottom half of the four hoagie buns on a baking sheet. Spoon three chickpea balls onto each bun half. Divide the peppers, onions and remaining sauce evenly among the buns.
  • Sprinkle each sandwich half with mozzarella cheese. Broil for 3-5 minutes or until cheese is melted, browned and bubbly. Top subs with other half of hoagie bun.
Not long ago, we all used to enjoy drawing with small bit of chalk on the floor or on the walls or any other surfaces that used to give us the ability to leave our mark on there. Well, if you thought that those times are long and past, think again. Today’s modern paints and materials for home decorations, give us the abilities to bring those old and precious memories alive, back in our homes. These wipe-off writing surfaces make handy helpers around or homes and offices too. Cleverly applied chalkboard paint means new places to track appointments, keep lists, and leave messages. Or simply use the surface to draw or doodle, which will appeal to kids and the kid in everyone.
Pop-upView Separately

Not long ago, we all used to enjoy drawing with small bit of chalk on the floor or on the walls or any other surfaces that used to give us the ability to leave our mark on there.


Well, if you thought that those times are long and past, think again.
Today’s modern paints and materials for home decorations, give us the abilities to bring those old and precious memories alive, back in our homes.
These wipe-off writing surfaces make handy helpers around or homes and offices too.


Cleverly applied chalkboard paint means new places to track appointments, keep lists, and leave messages.
Or simply use the surface to draw or doodle, which will appeal to kids and the kid in everyone.

Oohh Baby, Strawberry Cheesecake Ice Cream INGREDIENTS 1/2 cup spiced cookie butter or spread 8 ounces strawberries, washed, hulled, and cut into large dice 1 cup granulated sugar 1 1/2 teaspoons finely grated lemon zest (from about 1 medium lemon) 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice (from about 2 medium lemons) 1 cup whole milk 8 ounces cream cheese INSTRUCTIONS Spread the cookie butter on a sheet of parchment paper using an offset or rubber spatula, shaping it into a roughly 10-by-6-inch rectangle. Transfer the parchment to a baking sheet and place it in the freezer until the cookie butter is stiff and pieces easily tear off, at least 2 hours. (It will not be completely frozen.) Meanwhile, place the strawberries and 1/3 cup of the sugar in a small, nonreactive saucepan and stir to coat the strawberries with the sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add 1/2 teaspoon of the lemon zest and 1 1/2 teaspoons of the lemon juice and stir to combine. Bring to a full boil, cooking until foam coats the surface, about 1 minute. Remove from the heat and skim and discard the foam. Transfer the sauce to a medium heatproof bowl and let it cool to room temperature, about 45 minutes. Cover and refrigerate until completely chilled, at least 1 hour. When the cookie butter and strawberries are ready, place the remaining teaspoon of lemon zest, the remaining tablespoon of lemon juice, the remaining 2/3 cup of sugar, the milk, and the cream cheese in a blender and blend until smooth. Immediately freeze in an ice cream maker according to the manufacturer’s directions. Keep the ice cream in the bowl of the ice cream maker. Remove the cookie butter from the freezer, tear it into rough 1- to 2-inch pieces, and fold them into the finished ice cream with a rubber spatula. (Work quickly, as the cookie butter will soften and be difficult to handle as it warms up.) Add the chilled strawberry sauce and fold just until a thick swirl is visible. Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 2 weeks.
View Separately

Oohh Baby, Strawberry Cheesecake Ice Cream

INGREDIENTS
  • 1/2 cup spiced cookie butter or spread
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 1 cup granulated sugar
  • 1 1/2 teaspoons finely grated lemon zest (from about 1 medium lemon)
  • 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 1 cup whole milk
  • 8 ounces cream cheese
INSTRUCTIONS
  1. Spread the cookie butter on a sheet of parchment paper using an offset or rubber spatula, shaping it into a roughly 10-by-6-inch rectangle. Transfer the parchment to a baking sheet and place it in the freezer until the cookie butter is stiff and pieces easily tear off, at least 2 hours. (It will not be completely frozen.)
  2. Meanwhile, place the strawberries and 1/3 cup of the sugar in a small, nonreactive saucepan and stir to coat the strawberries with the sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.
  3. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add 1/2 teaspoon of the lemon zest and 1 1/2 teaspoons of the lemon juice and stir to combine. Bring to a full boil, cooking until foam coats the surface, about 1 minute.
  4. Remove from the heat and skim and discard the foam. Transfer the sauce to a medium heatproof bowl and let it cool to room temperature, about 45 minutes. Cover and refrigerate until completely chilled, at least 1 hour.
  5. When the cookie butter and strawberries are ready, place the remaining teaspoon of lemon zest, the remaining tablespoon of lemon juice, the remaining 2/3 cup of sugar, the milk, and the cream cheese in a blender and blend until smooth. Immediately freeze in an ice cream maker according to the manufacturer’s directions. Keep the ice cream in the bowl of the ice cream maker.
  6. Remove the cookie butter from the freezer, tear it into rough 1- to 2-inch pieces, and fold them into the finished ice cream with a rubber spatula. (Work quickly, as the cookie butter will soften and be difficult to handle as it warms up.)
  7. Add the chilled strawberry sauce and fold just until a thick swirl is visible. Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 2 weeks.
SCOTCHBLUE LAMPS Designed for Design Milk / 3M Year 2012 When we were asked to create something out of 3M’s ScotchBlue painter’s tape, the idea of a bundle of layered tape came to mind, an object that has become synonymous with painting. We created a pair of lamps completely fabricated out of blue tape and wooden dowels. The lamps celebrate the iconic blue of the tape, illuminating it and giving it’s layers life. All the materials are readily available, leaving the designs open for copy and iteration. Read more about the process here.
Pop-upView Separately

SCOTCHBLUE LAMPS

Designed for Design Milk / 3M

Year
2012

When we were asked to create something out of 3M’s ScotchBlue painter’s tape, the idea of a bundle of layered tape came to mind, an object that has become synonymous with painting. We created a pair of lamps completely fabricated out of blue tape and wooden dowels. The lamps celebrate the iconic blue of the tape, illuminating it and giving it’s layers life. All the materials are readily available, leaving the designs open for copy and iteration.

Read more about the process here.

Light Up Your Weekend with Firework Ice Cream Cupcakes Happy 236th Birthday, America! We’re, of course, celebrating with some ice cream this weekend… in the form of cupcakes. Firework cupcakes.  Ingredients (makes 24 cupcakes) For the ice cream:- 1/2 lb strawberries or blueberries- 3/4 cup sugar- 1/2 cup cream- 1/4 cup cream cheese For the cake: - 1 batch white cake batter- red and blue food coloring For the icing:- 2 egg whites- 3 cups sifted confectioners sugar- red and blue food coloring- wafer cookies STEP 1: THE ICE CREAM De-stem the strawberries and cook over medium heat with 1/2 cup sugar until soft. Set aside. When they’re cool, throw them in the food processor until pureed.  Meanwhile, microwave your cream cheese until soft. Whisk in 1/4 cup sugar until combined, then stir in 1/2 cup cream until combined. Add in the puree’d fruit and mix thoroughly.  Place in a shallow bowl of tupperware and place in the freezer. Remove from freezer and stir every half hour for 2 hours.  STEP 2: THE CAKE Easy! Follow the directions on your cake mix. Once mix is ready, divide in half and add food coloring to each, one red and one blue. (We added about 10 drops for a brighter cake).  Drop about 1 tbsp of batter into each cupcake liner. Bake for about 10 minutes (note this is shorter than the time recommended on the batter box because you are using less batter in each cupcake). Allow to cool in the pan to room temperature. Then place in the freezer for about 10 minutes.  STEP 3: COMBINE THE ICE CREAM & CAKE (!) Once ice cream has almost hardened in the freezer (about 2 hours, removing and stirring every half hour), scoop about 2 tbsp ice cream onto each cupcake. We alternated red cake with blueberry ice cream, blue cake with strawberry ‘scream. Return to freezer and let harden for about 1 hour. STEP 4: THE ICING WAFER In a bowl, beat egg whites until frothy. Add in 1 cup of sifted powdered sugar at a time, whisking furiously to combine. After the third cup of sugar, the icing will be thick. Divide icing into three and scoop into a bag. Drop about 5 drops of blue food coloring into one bag and mix until combined, and 5 drops of red food coloring into the second bag and mix until combined, and leave the third bag white. 
View Separately

Light Up Your Weekend with Firework Ice Cream Cupcakes

Happy 236th Birthday, America! We’re, of course, celebrating with some ice cream this weekend… in the form of cupcakes. Firework cupcakes. 

Ingredients (makes 24 cupcakes)

For the ice cream:
- 1/2 lb strawberries or blueberries
- 3/4 cup sugar
- 1/2 cup cream
- 1/4 cup cream cheese

For the cake: 
- 1 batch white cake batter
- red and blue food coloring

For the icing:
- 2 egg whites
- 3 cups sifted confectioners sugar
- red and blue food coloring
- wafer cookies

STEP 1: THE ICE CREAM

De-stem the strawberries and cook over medium heat with 1/2 cup sugar until soft. Set aside. When they’re cool, throw them in the food processor until pureed. 

Meanwhile, microwave your cream cheese until soft. Whisk in 1/4 cup sugar until combined, then stir in 1/2 cup cream until combined. Add in the puree’d fruit and mix thoroughly. 

Place in a shallow bowl of tupperware and place in the freezer. Remove from freezer and stir every half hour for 2 hours. 

STEP 2: THE CAKE

Easy! Follow the directions on your cake mix. Once mix is ready, divide in half and add food coloring to each, one red and one blue. (We added about 10 drops for a brighter cake). 

Drop about 1 tbsp of batter into each cupcake liner. Bake for about 10 minutes (note this is shorter than the time recommended on the batter box because you are using less batter in each cupcake). Allow to cool in the pan to room temperature. Then place in the freezer for about 10 minutes. 

STEP 3: COMBINE THE ICE CREAM & CAKE (!)

Once ice cream has almost hardened in the freezer (about 2 hours, removing and stirring every half hour), scoop about 2 tbsp ice cream onto each cupcake. We alternated red cake with blueberry ice cream, blue cake with strawberry ‘scream. Return to freezer and let harden for about 1 hour.

STEP 4: THE ICING WAFER

In a bowl, beat egg whites until frothy. Add in 1 cup of sifted powdered sugar at a time, whisking furiously to combine. After the third cup of sugar, the icing will be thick. Divide icing into three and scoop into a bag.

Drop about 5 drops of blue food coloring into one bag and mix until combined, and 5 drops of red food coloring into the second bag and mix until combined, and leave the third bag white. 

Top