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Meatball Sliders with a Twist

Recipe courtesy of Molly Yeh

“Bars” are a very important section in any church cookbook and at any potluck around Minnesota. Any dessert baked in a pan and cut into a square or rectangle is classified as a bar and they’re great for easy transportation and feeding large crowds. Molly loves them because they’re versatile, often soft and gooey, and so geometrically pleasing to cut. With these bars, she’s upping the umami ante and combining miso into the caramel layer for a sweet and salty hit that’s out of this world.

Miso Millionaire Bars

Recipe courtesy of Molly Yeh

Matzo brei is traditionally a Passover dish made with soaked matzo and eggs, but I like to eat it year-round. If you don’t have matzo, you can use pita chips, crackers or bagel chips…you can really brei anything! I grew up eating my mom’s savory matzo brei, but this is my fruity, cinnamon sugar version that hits the spot when you’re craving a quick sweet breakfast situation.

Mixed Berry Matzo Brei

Recipe courtesy of Molly Yeh

This is a fun variation on fried rice, something Molly loves making at home because it’s so easy to throw together what you have on hand. This version goes in another flavor direction with Middle Eastern spices, sweet eggplant and perfectly poached eggs right in the rice so they stay runny. It’s a nice complement to her Roasted Sumac Chicken with Zhug.

Middle Eastern Veggie Fried Rice

Recipe courtesy of Molly Yeh

Grain bowls are one of my favorite types of meals because they’re filling and fun to make and they’ve got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.

Miso Salmon Grain Bowls

Recipe courtesy of Molly Yeh

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Miso Caramel Cracker Cookies

Recipe courtesy of Molly Yeh

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Miso Ramen with Fried Pork Cutlet

Recipe courtesy of Molly Yeh

When Molly thinks about her 90s childhood of going to restaurants with salad bars, all that sticks out in her mind is sun-dried tomatoes, iceberg and rotini (if you could find it) which she would always pick out to eat first. This salad has all of that plus sunflower seeds for a pleasant crunchy nuttiness and bacon for extra craveability.

Midwest-y Green Salad

Recipe courtesy of Molly Yeh

Wheat berries are chewy, hearty grains straight from the farm that make a great base for this funky and toasty grain salad, Molly says store-bought is okay too if you don’t have a grain bin in your backyard! The miso adds so much umami and personality to the mild wheat berries and roasted broccoli. This is a delicious dish.

Miso Broccoli Grain Salad

Recipe courtesy of Molly Yeh

Molly thinks in a perfect world for her kids, and herself, mornings start with baked goods, preferably miniature ones that fit nicely in kid hands and that also pack a lot of nutrients by way of blueberries and that’s exactly what these mini muffins are! They’re also adorable as garnishes for her blueberry smoothie…it’s a brunch showstopper.

Mini Blueberry Muffins

Recipe courtesy of Molly Yeh

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Mini Rosewater Trifles with Cardamom Cream

Recipe courtesy of Molly Yeh

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Mint Truffle Brownies

Recipe courtesy of Molly Yeh

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Mini Kale Shakshuka

Recipe courtesy of Molly Yeh

These are mini versions of the classic Swedish Princess Cake. I grew up eating these at IKEA and have always been in love with the colorful chewy marzipan shells!

Mini Strawberry Princess Cakes

Recipe courtesy of Molly Yeh

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Mint Cupcakes with Cream Cheese Frosting

Recipe courtesy of Molly Yeh

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