Pierce Abernathy shares recipes for blueberry galette, banana bread and more
Chef and content creator Pierce Abernathy is known for sharing recipes with his social media followers.
Now his most beloved recipes are in a new cookbook, "Every Leaf, Every Stem," that draws inspiration from fresh, seasonal produce.
Abernathy joined "Good Morning America" on Tuesday to share recipes from his cookbook, including blueberry galette, corn compound butter and more.
Try the recipes below in your own kitchen.
Brown Butter Miso Banana Bread
Ingredients:
1/2 cup unsalted butter or vegan butter, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sugar
1/3 cup date molasses, plus more for glazing
2 tablespoons white miso
2 tablespoons whole milk or nut milk
1 teaspoon pure vanilla extract
5 very ripe medium bananas
2 large eggs
3/4 cup bittersweet chocolate chunks
Directions:
Preheat the oven to 350°F. Brush a 9 × 5-inch loaf pan with some butter, then line the bottom and two long sides with a sheet of parchment paper. Brush the parchment with some butter, then dust with some all-purpose flour, tapping out the excess.
Melt the butter in a medium saucepan over medium heat until it begins to foam, then cook, stirring occasionally, until it turns light brown and smells nutty, 3 to 4 minutes. Remove the pan from the heat and scrape the butter and its brown solids into a large bowl. Let cool to room temperature.
Meanwhile, in a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add the sugar and date molasses to the brown butter and use a hand mixer (or whisk by hand) until the sugar dissolves and the mixture turns pale. Add the miso, milk, vanilla, 4 of the bananas, and the eggs and whisk, mashing and breaking up the bananas as you stir, until smooth. Add the dry ingredients and stir with a rubber spatula until no patches of flour remain. Fold in the chocolate chunks.
Scrape the batter into the prepared pan and smooth the top. Halve the remaining banana lengthwise and arrange the halves, cut-side up, next to each other on top of the batter. Bake, rotating the pan after 25 minutes, until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Brush more date molasses over the top of the banana bread and bake for 5 minutes more. Remove the pan from the oven and transfer to a rack to cool.
No-waste tip: You can search online and find hundreds of things to do with banana peels. But I just prefer to compost them or, at the very most, chop them up and use them for fertilizer in my backyard.
Blueberry Galette
Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
10 tablespoons unsalted butter, cubed and chilled
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup ice water
2 pints blueberries (about 4 cups; if using frozen, do not thaw)
1/3 cup granulated sugar
1tablespoon cornstarch
2 teaspoons sumac
Finely grated zest and juice of 1 lemon
Kosher salt
1 large egg
Demerara sugar, for garnish
Vanilla ice cream, for serving
Directions:
In a food processor, combine the flour, butter, granulated sugar, salt, and ice water (in that order). Pulse until the dough just comes together and the butter makes shaggy, pea-size crumbles, about 8 pulses.
Transfer the dough to a lightly floured work surface and, working from the outside in, fold the dough onto itself, forming a ball. Flatten the ball into a rectangular shape, place on a baking sheet lined with parchment paper, and chill in the refrigerator for 10 minutes.
Return the dough to the work surface and use a rolling pin to roll it out into a 12-inch circle about ⅛ inch thick. Return the pastry to the baking sheet and refrigerate until ready to use.
In a large bowl, add the blueberries, granulated sugar, cornstarch, sumac, lemon zest and juice, and a pinch of salt and toss to combine. Let stand for 10 minutes.
Meanwhile, preheat the oven to 425°F. Remove the baking sheet from the refrigerator and pile the blueberry filling in the center of the dough, leaving a 1-inch border around the edge.
Fold the edges over, overlapping slightly as you go around the circle, to make a wall to contain the blueberries.
In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Brush the dough with the egg wash and sprinkle the dough liberally with demerara sugar.
Bake until the pastry is golden brown and the filling is bubbling in the center, 40 to 45 minutes.
Transfer the sheet to a rack and let the galette cool completely.
Transfer to a serving dish, cut into slices, and serve with a scoop of vanilla ice cream.
Chopped Kale Salad
Ingredients:
2 lemons, halved crosswise
1/2 cup olive oil
1 tablespoon capers, rinsed
1/2 teaspoon kosher salt
1 small garlic clove
1 bunch of kale (12 ounces)
1 cup crispy chickpeas
1/2 cup Castelvetrano olives, pitted (or whatever olives you like)
2/3 cup crumbled feta cheese (optional)
1/3 cup almonds, preferably Marcona
1/4 cup sumac pickled onions
2 celery stalks, chopped
3/4 cup chopped seedless cucumber (if out of season, use radishes)
1 Asian pear, cored and chopped
Directions:
Heat a small cast-iron skillet over high heat. Add the lemon halves, cut-sides down, and cook until charred on the bottom, 3 to 4 minutes. Remove the lemons from the skillet. Juice the lemons into a small blender or food processor; discard the spent peels. Add the olive oil, capers, salt, and garlic and blend until smooth.
Remove the stems from the kale by grasping the leafy part and pulling off the stem. Thinly slice the stems and set aside. Lay the leaves on top of each other in a bunch, then thinly slice crosswise. Place the sliced leaves and stems in a large bowl, then add the crispy chickpeas, olives, feta (if using), almonds, pickled onions, celery, cucumber, pear, and half of the lemon dressing. Toss to combine, then taste and adjust the seasoning with more salt and/or dressing.
Corn Compound Butter
Ingredients:
1 ear of corn (about 12 ounces)
1/2 cup (1 stick/4 ounces) chilled unsalted butter
2 teaspoons kosher salt
2 teaspoons sugar
2 massive pieces of toast
1/2 perfect heirloom summer tomato
Directions:
Shuck the corn and remove all the silks; compost the husks and silks. On a cutting board, slice off the kernels. Cut up the butter into tablespoon-size pieces.
Heat 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the corn, kosher salt, and sugar, and spread the corn in a single layer, and cook, without stirring, for about 5 minutes, until the kernels are slightly blistered on the bottom and cooked through on top. Transfer the warm kernels to a food processor, add the remaining butter, and process until smooth and thick. Scrape the butter into an airtight container and refrigerate until cold.
Make the tomato toast: Slather a generous, heaping spoonful of the butter on each piece of toast; save the rest in an airtight container for up to 5 days. Cut slices from the tomato half, then layer them on each toast over the butter. Season the tomatoes with flaky salt and serve.
Reprinted with permission from Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Round by Pierce Abernathy with Ben Mims ©2026. Foreword by Alice Waters ©2026. Photographs by Isa Zapata ©2026. Illustrations by Shimeng Jiang ©2026. Published by Clarkson Potter, an imprint of Penguin Random House
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