1. Muddle cherries, add ingredients except soda and shake well.
2. Serve in an ice-filled rocks glass and finish with a soda splash. Garnish with a cherry and lemon wheel on a cocktail pick.

Makes 1 drink.


*I used regular Coca-Cola.

1. Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.
2. Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.
3. Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.
4. Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

Serves 12.


Make Ahead: The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Preheat oven to 375 degrees. In a large skillet, heat some olive oil, and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale, and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheese on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheese and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy!

1. Preheat the oven to 350 degrees F.
2. Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds.
3. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition.
4. Sift the flour, baking soda, baking powder, spices, and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
5. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
6. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks.
7. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside. Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.

Serves 16.

Roasted Walnut and Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup roasted walnut pieces

1. In a large mixing bowl, with an electric mixer, cream the cheese and butter.
2. Add the sugar, 1/2 cup at a time, mixing after each addition.
3. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.

Makes about 3 cups.