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Baz Aprons are Back!


Baz Aprons are Back!

We're so excited to announce the return of the Baz Apron! These aprons were the perfect project to enable our factory to keep going through quarantine, as the sewers worked safely from home. Thanks so much to Ah Hung & co!! And a huge thanks to none other than Molly Baz herself with whom we collaborated on the design on these babies!

As a bonus, we've included some of our team members favorite recipes in case you need some inspiration. :)

Ilana Lapides, our head of Sales & Operations shares her favorite recipe for Peanut Butter Banana Muffins (OOOOH BOY)!

Peanut Butter Banana Muffins:

- 3 ripe medium bananas
- 1/3 cup unsweetened apple sauce
- 1 1/4 cups unbleached all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/3 cup light brown sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 10 tbsp Better'n peanut butter, divided into 8 tablespoons and 2 tablespoons

- Preheat oven to 325°. Line a muffin tin with 12 liners.
- Mash bananas in a bowl, set aside.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture, then blend at low speed until combined. Do not over mix.
- Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.
- Top off each muffin with remaining batter, and bake on the center rack for
- 25 minutes, or until a toothpick inserted in the center comes out clean.

Ilana L. recommends frosting these babies with Nutella when you're done!

Here is an amazing recipe from our Chef-Exective-Officer, Nico Mallin!


This idea was barely adapted from Heidi Swanson from 101 Cookbooks; I made about a quart and a half at the beginning of quarantine, and I'm down to about 10 ounces now. For every dish that called for stock, I made a quick batch from this bouillon paste I keep in my freezer. The recipe is highly adaptable to what you have on hand and what you want from the overall profile.

The last batch I did was:

- 4.5 oz leeks
- 8 oz fennel bulb
- 7 oz celery
- 7.5 oz carrots
- 1.25 oz sundried tomatoes
- 4 oz garlic
- 3 oz shallot
- 250 grams salt
- 56 grams cilantro
- 34 grams parsley

Blitz the first four ingredients until they start to look nicely broken down, then add the next few and do the same, adding herbs at the very end. You want a the mixture to resemble the tiniest dice, not a puree. It can be stored in the freezer - the high salt content keeps it spoonable. To make a stock: mix 1 tsp bouillon to 1 cup water; bring to a boil and simmer to taste, i find 10-15 minutes is plenty. I prefer to strain and discard the solids.


The soup I made over and over again with this bouillon is one I called Soup with Flowers. I was getting a lot of flowering greens from [Bodhitree Farms](, my favorite farmers who are at the [McCarren Greenmarket]( on Saturdays. The greens we are getting as we move into summer will be different, but I've made this soup in so many variations now, and it's always good.

- 4-5 shallots, diced
- 3 cloves garlic, smashed
- 1/4 - 1/2 cup fennel or celery stalk, diced
- 1 - 2 tsp fennel seed
- 1 - 2 tsp chili flake
- 2 - 4 heads of greens, chopped however you like (flowering collard greens / kale / escarole or broccoli rabe / spigarello) if your greens have flowering bits, separate and reserve bouillon broth (about 5 spoonfulls: 7 cups of water)
- +1-2 cups water, to taste
- a couple branches of fresh oregano if you have it, dressed with sourdough breadcrumbs and black pepper.

Saute shallots in olive oil until translucent, about 5- 7 minutes.
Add garlic and fennel or celery and saute for another few minutes but not taking on color.
Add spices and warm until aromatic.
If you have any stalky greens like broccoli rabe or spigarello, add those now to tenderize for a couple of minutes.
Add stock, bring to a boil then reduce heat and simmer for 20 minutes or so. Taste and add additional water as you see fit.
Add the rest of your greens and cook just 5-10 more minutes; if you have flowering bits, I like to add them last to keep the flowers in tact.

Dress with sourdough breadcrumbs, olive oil, black pepper or whatever condiments you have: pickled red onions, pesto, chili oil. It's also perfect unadorned.


A recipe for Carlie Hougan's go to Egg Bake!

During quarantine I have made a ton of Egg Bakes - good way to get rid of veggies and nice way to have an easy breakfast for the rest of the week (or however long it lasts!).


- 8 large eggs
- 1 1/4 cup heavy cream
- Salt (to taste)
- Fresh Ground Pepper (to taste)
- 5 Tablespoons unsalted butter, divided

(This is where you can get rid of your veggies - so do whatever you want, asparagus is good too!)
- 1 cup mushrooms
- 1 cup baby broccoli
- 1 cup brussels sprouts
- 1 cup scallions
- 2 Yukon Gold potatoes peeled, shredded and squeezed
- 1 zucchini shredded and squeezed
- 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
- 1 1/2 cups grated Gruyère or a Sharp Cheddar
- 1/2 cup (1 1/2 oz.) grated Parmesan

Preheat oven to 350, whisk together eggs, cream, season with salt and pepper; set aside.

Mix together shredded potatoes and zucchini, remove extra moisture and set aside.

Add a tab of butter to a 12” nonstick ovenproof pan, cook scallions down with the mushrooms (seasoning with salt and pepper) add in brussels sprouts and broccoli cook for only about 5 min. Take out of pan and set aside.

Melt 3 Tbsp of butter in the same skillet on medium heat. Add potato and zucchini mixture to your skillet creating a even flat layer (like a pancake) cook for about 10 minutes on each side, until golden brown.

Once potato/zucchini mixture is finished, remove from heat. Add cooked veggies, spinach and egg mixture to pan season with salt and pepper if desired and top with cheese mixture.

Bake for 35 - 40 min until your hotdish is puffed up and golden brown on top. Let cool for a bit then serve it up!

Thank you Carlie!