Pan-Fried Peppers with Lemon, Garlic, and Sea Salt
1/4 cup vegetable oil
8 ounces fresh shishito peppers, left whole with stems and seeds intact, or other green chiles (such as Padrón)
1/4 teaspoon coarse sea salt plus additional for serving
2 large garlic cloves, thinly sliced
2 teaspoons fresh lemon juice
Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute. Add whole chiles and 1/4 teaspoon coarse sea salt; stir constantly until chiles are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until chiles are blistered all over, about 2 minutes longer (some chiles will be soft and some will be slightly firm, depending on size). Transfer chiles to paper towels to drain briefly, then place chiles in medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
2 C. shredded zucchini (about 2 medium-size zucchini)
1/2 tsp. salt
1 large egg
1/4 C. milk
1/2 C. grated Parmesan cheese
1/2 C. all-purpose flour
1/4 tsp. freshly ground black pepper
Nonstick cooking spray
Place the zucchini in a strainer or colander and sprinkle with 1â„4 tsp. of the salt. Let it stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint-free towel or paper towels. Preheat the waffle iron on medium. In a large bowl, whisk the egg and then add the milk and 1â„4 C. of the Parmesan. Whisk well to combine. In a small bowl, combine the flour, remaining 1â„4 tsp. salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. Coat both sides of the waffle iron grid with nonstick spray. Place rounded T. of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. Check after 3 minutes. Cook until lightly browned and cooked through, and remove from the waffle iron. Repeat Steps 5 and 6 with remaining batter. Finished fritters can be kept warm in a oven on low. To serve, top the fritters with the remaining 1â„4 C. Parmesan.
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow. Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl. When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.
Grilled Asparagus Wrapped in Mozzarella & Prosciutto
Grilled Asparagus Wrapped in Mozzarella & Prosciutto
20x Asparagus Heads (cut pieces of asparagus)
10x Prosciutto Slices (remove as much visible fat as possible)
Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)
Ground Pepper (to taste)
Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.
4 to 6 servings of your favorite prepared mac and cheese
3/4 C. shredded cheese
spray oil
Waffle iron
Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!
Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.
Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves. Serve with griddled slices of fougasse.
Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.
Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.
1 baguette, sliced on the diagonal into 1/2-inch slices
1 T. olive oil
1 C. ricotta cheese
1/2 pound prosciutto
2 C. arugula
2 T. honey
Preheat oven to 350 degrees F. Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown. Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.
In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.
Cranberries have a special place in my heart. The best place that I lived while growing up was perched on the edge of a cranberry bog in a tiny town in northwest Washington, near the coast. (My love of blueberries started back then too, with several bushes in the back yard). It wasn’t that we ate them; I don’t think we considered them food at my tender age, hah! but on the bog was a magical place to grow up.
In a smoothie: Freeze a bag of fresh cranberries, then whirl some with frozen blueberries, vanilla-flavored yogurt, orange juice, and a little honey.
In pancakes or muffins: Substitute 3/4 C. fresh cranberries and 1/2 C. chopped dotes for each C. blueberries in your favorite pancake or muffin recipe.
In a granita: Simmer 2 C. water, I C. fresh cranberries, 3/4 C. sugar, and 1 tsp. grated orange peel until cranberries pop. Puree in a blender, strain, and freeze until firm, then scrape with a fork to create fluffy crystals.
In dressing for roast poultry: Add a handful of fresh cranberries, some chopped apples, toasted pecans, sage, and a little maple syrup to a bread stuffing mix.
A fresh cranberry salsa over cream cheese.
In chutney: Cook fresh cranberries with some golden raisins, brown sugar, a little cider vinegar, minced ginger, star anise, ground cinnamon, ground cloves, and pepper for about 5 minutes.
Cranberry Ice: Place cranberries into the bottom on a bundt (or other decorative) pan, add water and freeze. A decorative floating ring to spice up a holiday punch.
Cranberries are too tart for most people to want to eat them out of hand, but you can sweeten them and use them along with other fruits in a fruit salad or toss a handful into a lightly sweetened smoothie. Chop cranberries and toss with sugar, then allow to macerate briefly if you would prefer a sweeter taste. Try stirring sweetened raw cranberries into yogurt for a healthy breakfast or even tossing a few on top of your morning oatmeal.
Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
3 large carrots (about 1 pound)
2 large parsnips (about 1 pound)
Vegetable oil, for frying
1 tsp. kosher salt or flaky or coarse sea salt
1/2 tsp. minced fresh thyme
After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.
Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil
Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil
1 baguette
2 cloves of garlic, peeled
3 T. of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped
Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.
Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingredients in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hours. Preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.
1 1/2 C. packed shredded zucchini (no need to peel the zucchini)
1 large egg, lightly beaten
1/4 – 1/2 C. shredded sharp cheddar cheese
1/4 C. panko or regular bread crumbs
1/4 tsp. dried basil (or 1-2 tsp. fresh)
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.
1 170g tin crab meat, drained (squeeze the water out by pushing the lid down and pouring off the liquid)
1 tbs coconut flour
2 tbs almond flour/meal
1/2 tsp. onion flakes
1/2 tsp. garlic flakes
1/4 tsp. massel vegetable stock
Salt and pepper to taste
1/2 tsp. dried parsley or a tbs fresh parsley
1 fresh range organic egg
Add all ingredients to a bowl and mix thoroughly. Cook in a pre-heated waffle maker until cooked through. NOTE: You can also shape into patties and cook in a fry pan or bake in the oven.
Prepare waffle batter by mixing together dry ingredients corn meal, flour, 2 tsp. Caribbean seasoning, sugar, and baking powder in a large mixing bowl. In a separate mixing bowl mix together wet ingredients milk, egg, and vegetable oil until well combined. Pour into dry ingredients and mix until just combined. Mixture should be fairly thick, but add a little more milk if needed. Mix in jalapeño and onion. Lightly brush waffle iron with oil or spray with nonstick cooking spray if desired. Preheat waffle iron according to manufacturer directions. Sprinkle remaining 1 tsp. of Caribbean seasoning onto shrimp. Place a wooden skewer in each shrimp. Dip in waffle batter, then place in waffle iron in batches. Cook about 2-3 minutes or until waffles are golden brown and crispy on the outside.
Meanwhile, place yogurt, mangos, lime juice and zest, cilantro, and honey in food processor and process until smooth. Recipe Notes: waffle batter should be fairly thick, but add milk as desired so that you can dip shrimp. You don’t want the batter too thin, or it won’t stick to the shrimp. If you don’t have a food processor for the dip, you can chop the ingredients and mix together or mash with a fork or use a blender. You can use any kind of Caribbean or Jerk seasoning. You may need to adjust the amount of seasoning based on the spiciness. You can substitute bell pepper for the jalapeño for a more mild flavor.
1 pound cheese, at room temperature (leftover ends, mixed types is fine)
1/4 C. dry white wine
3 T. unsalted butter, softened
2 T. fresh parsley leaves
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
1 tablespoon malt vinegar
1 1/2 teaspoons olive oil
1/8 tsp. Sea Salt
Preheat oven to 200°F. Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.
1 bunch kale, washed and thoroughly dried, thick stems removed
2 tsp. sesame oil blend or neutral-flavored oil, such as canola or grapeseed, mixed with a few drops pure sesame oil
Kosher salt, to taste
Preheat the waffle iron on medium. In a large bowl, toss the kale with the oil to coat. Place as much of the kale as will fit in the waffle iron, covering the grid. Some overlap is fine, so don’t worry too much about placing it in a single layer. The kale will cook down considerably, so it need not all lie flat; the pressure of the waffle iron lid will see to that. Close the waffle iron lid for 30 seconds, then open and redistribute the kale for a more even layer. Close the lid again. After 8 minutes, check on the kale. Some pieces may finish before others. Remove those pieces and place them on a plate. It may take up to 15 minutes for the kale to become crispy and chiplike. Repeat Steps 3 and 4 with the remaining kale. Sprinkle with salt and serve.
Variations: Use a neutral-flavored oil, such as canola or grapeseed, in Step 2 and sprinkle the finished kale with any of the following:
Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside. Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible. In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside. In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving). Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.
8 large flat mushrooms, such as portabellos, wiped and stalks removed
1 bunch spring onions, sliced
1 clove garlic, peeled and finely chopped
A few sprigs fresh thyme leaves
8oz. Taleggio Cheese
Fresh rocket (arugula)
Juice of 1 lemon
olive oil
Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.
3 T. finely minced Green Onion, White and Pale Green Parts
1 tsp. Thai Green Curry Paste
½ tsp. Soy Sauce
2 T. Olive Oil
Drain the tofu and pat dry with paper towels. Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1/2 inch by 3/4 inch and 1/2 inch thick. Use the tip of a small knife to cut a pocket in one long side of each piece of tofu, being careful not to cut through either of the other 3 sides. In a small dish, stir together the green onion, curry paste, and soy sauce. Use a small spoon (such as a demitasse spoon) or the tip of a small knife to spread about 1/2 tsp. of the curry mixture in the ouch of each tofu piece. Pinch the piece of tofu from the sides to help open the pocket a bit, to make filling it easier.  Heat the olive oil in a large heavy skillet, preferably nonstick, over medium-high heat. When the pan is hot, add the tofu pieces and cook until browned and crisp, 3 to 4 minutes. Turn the pieces and brown well on the other side, 3 to 4 minutes longer. (You may find that a bit of extra oil is needed to help the second side crisp up well.) Transfer the tofu to a platter or plate and serve warm, with a small dish of soy sauce alongside for dipping. The tofu will be best served right away.
Preheat the waffle iron on high. Preheat the oven on its lowest setting. In a small bowl, mix the egg, cayenne pepper and black pepper. Set aside. In a medium-size bowl, gently combine the crab, bread crumbs, bell pepper and shallot. Add the egg mixture, stirring gently to incorporate it evenly into the dry ingredients. In a small bowl, combine chili sauce and mayonnaise. Set aside. Coat both sides of the waffle iron grid with nonstick spray. With a measuring C., scoop out 1/2 C. of the mixture and place it in the waffle iron. Close the lid and cook until the bread crumbs are golden brown and no liquid remains, about 3 minutes. Remove the crab cake from the waffle iron, spritz it with a lemon slice. Keep warm in oven. Repeat cooking with the remaining mixture. Dollop a T. of the mayonnaise mixture on each crab cake. Garnish with remaining lemon slices.
Roasted Baby Artichokes with Bacon and Balsamic Vinegar
Slice each mozzarella ball into 10 slices. Cut your sun-dried tomatoes in half. Half the prosciutto slices lengthways. Put a piece each of mozzarella, sun-dried tomato and a basil leaf at the end of each strip of prosciutto and roll it up
2 cans, or 3 C., chickpeas
2 T. extra-virgin olive oil
1/2 tsp. garlic powder
1/4 tsp. dried onion
1 dash paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
Preheat oven to 400 ° F. Drain and rinse chickpeas in colander. Rub dry on paper towels, removing skins from chickpeas. In a medium-sized bowl, stir chickpeas and remaining ingredients until well blended. Place chickpeas on a baking sheet and bake for 20 minutes. Let cool and then bake for an additional 10-20 minutes.
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped
Put the red onion in iced water for 10 minutes while you prepare the other ingredients. Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves. Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate. Serve in individual large glasses or bowls.
2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)
¼ tsp. salt
¼ tsp. pepper
Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.  Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper. Bake 10 minutes. Remove and let stand 5 minutes.
Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.
How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip. A green goddess would be pretty too! But don’t discount good ol ranch 😉
Easy Honey Mustard Dip
1/4 cup mustard (yellow or dijon; or a mixture of both)
1/4 cup mayonnaise (we use light)
1/4 cup honey
black pepper, to taste
Optional: paprika, to taste
Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.
Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes. Serve warm, with plenty of crackers alongside.
Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}
½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)
½ tsp Lemon Juice
¼ heaping ts.p Salt
1/8 tsp. Pepper
Pine Nuts , to taste
Lemon Zest , to taste
Gremolata:
2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced
1 T. Extra Virgin Olive Oil
3 T. Chives
¼ Cup Parsley – chopped
1 Lemon Zest
Sea Salt , to taste
Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning. Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.
2 tbsp. extra-virgin olive oil, plus more for brushing loaves
1 tsp. kosher salt
Cornmeal, for dusting
1â„2 cup minced kalamata olives
1â„4 cup minced green olives
2 tbsp. minced fresh parsley
2 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
Sea salt and cracked black pepper, to taste
In a large bowl, stir together yeast, sugar, and 1 1â„3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1â„2 hours.
Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.
Pan-Fried Peppers with Lemon, Garlic, and Sea Salt
Spicy Baked Chickpeas
