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Elizabeth Binder is a native South African and graduate of the Christina Martin School of Food and Wine in her hometown of Durban. After establishing an enviable career in her home country, her talent and skill took her to kitchens around the globe, eventually landing her in San Francisco. Positions at Jardinière and Bizou led to a partnership in 2006 with Christopher Loza, with whom she opened Bar Bambino, an Italian-inspired venue that would become one of the Mission District’s most lauded restaurants. Lizzie recently competed through 14 high-stress episodes of the tenth season of Top Chef: Seattle, the Emmy and James Beard Award-winning series on Bravo. She very graciously developed the following four irresistible recipes for Bunnery Natural Foods. Thanks, Lizzie!

This recipe for cured salmon uses vodka, dill and grated beets to stain, cure and flavor the salmon. These ingredients are typical of the cuisines of Eastern Europe with a touch of salt, sugar and orange zest. I love to serve this salmon thinly sliced with Bunnery Natural Foods O.S.M Waffles and crème fraîche.

Place the scaled and deboned salmon on a chopping board with skin side facing down. Mix salt and sugar and rub evenly over both sides of the fish. In a small bowl combine the grated beets, orange zest, vodka and dill. Press the mixture all over the salmon and wrap fish entirely in cheesecloth. Place skin side down on a pastry rack over a baking tray and weight the salmon by placing either a plate or a large can of olive oil on it.

For the filling, rinse boysenberries with water and drain. Place in a saucepan with remaining filling ingredients. Bring to a boil then reduce to a simmer for about 10 minutes or until thick. Cool completely.
For the cobbler dough, preheat the oven to 350°F and line a 9” x 9” baking pan with parchment paper and set aside. Combine, flour, O.S.M. Oatmeal, thyme and salt in a large mixing bowl. Beat butter until soft and creamy, adding sugar slowly and beating until well creamed. Add eggs and vanilla and beat to combine. Add flour mixture and stir until just incorporated (don’t over-work). 
If the dough is sticky, either flour your hands or refrigerate until it firms a bit. Press slightly over half the dough into the baking pan and cover with boysenberry filling.

This is a fabulous lazy weekend breakfast … or a little something special for Mother’s Day!

Choose the ripest and most fragrant strawberries, remove stems and halve or quarter. Place in a bowl, toss with a splash of liqueur and a generous pinch crushed sea salt, and allow to macerate for a good half hour.
With an electric mixer or hand whisk beat the mascarpone, heavy whipping cream and sugar until thickened to the consistency of firmly whipped cream (do not to over whip or it will curdle). Cover and chill.

Preheat oven to 375°F. Line baking sheets with parchment paper.
In an electric mixer bowl, beat the butter with a paddle at medium speed until smooth and creamy. Add the sugars slowly, beating constantly for about 3 to 5 minutes. Add the salt, then the egg and beat until well blended.

Reduce the mixer speed to low and add the flour, mixing only until incorporated. Steadily add the granola. Stop the mixer when the granola mixture is blended into the batter.
Scoop out about two tablespoons full of dough, pack between your palms and arrange in mounds on the baking sheets, flattening slightly with your fingertips.
Bake for approximately 15 minutes or until light golden brown. Allow to cool before transferring from baking sheets. Store cookies in an airtight container at room temperature.

Most people think of rice when curry is on the menu, but we love this variation that uses a fresh, crisp waffle to float this quick weekday dish. The ‘barijah’ is a small traditional fishing boat of India, perfect to land your catch of shrimp. Try this easy, classic curry with Bunnery Natural Foods’ nutty Original O.S.M. Pancake & Waffle Mix, or for a coconut lover’s version, with our Coconut-Vanilla Pancake & Waffle Mix.

‘Hala kahaki’ is Hawaiian for ‘pineapple,’ and we guarantee this delicious dessert will transport you to an island luau on the beach, complete with sunset. Depending on the size of your pineapple, adjust the pancake recipe to make twice the number of pancakes as you have pineapple slices.

This irresistible, alcohol-laced dessert is deliciously festive and makes a great presentation for any dinner gathering. And what could be better than orange and chocolate?

Place the sugar cubes in the brandy or rum and set aside. Prepare a recipe of Bunnery Natural Foods Double Chocolate Pancake & Waffle Mix to make 4 waffles or pancakes and divide among 4 heated plates. Scatter ¼ cup of candied orange peel over each and drizzle with warm orange sauce. Place one brandy-soaked sugar cube in the center of each waffle and ignite with a long kitchen match. Serve immediately, while still flaming.