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Category: Vegetables

Creamed Green Cabbage

Creamed Green Cabbage

Creamed Green Cabbage

 

1½ lbs green cabbage

2 oz. butter

1¼ cups heavy whipping cream

salt and pepper, to taste

½ cup (¼ oz.) fresh parsley, finely chopped

1 T. lemon zest

 

Shred the cabbage using a food processor or, slice it thinly using a sharp knife. Melt the butter in a large, frying pan over medium-high heat. Add the cabbage and sauté for a few minutes, or until soft and golden brown. Add the heavy whipping cream and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-5 minutes, or until the cream is reduced and texture is creamy. Season with salt and pepper to taste. Add the parsley and lemon zest just before serving

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. In a small bowl combine paprika, garlic powder, onion powder, chipotle powder and ground mustard. Sprinkle the mixture over the beets and toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Sprinkle with a little salt and pepper as well. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

 

2 pounds rutabaga peeled and cut into one-inch chunks

1 tsp. salt

2 1/2 T. butter

2 T. cooking water

1/3 cup heavy cream or whole milk

TOMATOES:

1/4 cup high quality extra virgin olive oil

2 cloves garlic chopped

1 14.5 ounce can Muir Glen organic diced tomatoes

1 tsp. dried parsley

1/4 tsp. salt

 

Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 T. cooking liquid. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

 

1 large bunch radishes (12 if big, 20 if small)

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

 

3 T. olive oil

4 salted anchovies, rinsed and minced

3 cloves garlic, minced

¼ tsp. dried red pepper flakes

1 ¼ pounds (about 6 cups) cauliflower florets

3 T. capers

¼ cup chopped parsley

Salt

 

Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes. Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender — soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes. Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to taste with salt and serve warm.

Braised Burdock, for Two

Braised Burdock, for Two

Braised Burdock, for Two

 

3 strips of pancetta or bacon, cut into smaller pieces (omit of you’re vegetarian, of course)

1 T. olive oil

1 medium onion, finely sliced

3 cloves garlic, crushed half heartedly

2 medium carrots, cut down the middle and then into half moons, or as you like your carrots

2 sticks celery, strings peeled and cut into thinnish slices

3 cups peeled burdock stems in 3 inch batons

4 sprigs of fresh thyme

1/2 cup fruity white wine

Water

2 medium potatoes (if you are afraid, as I was, that you will still be hungry), cubed

1 squeeze of fresh lemon juice

1/4 tsp. sugar

Salt and pepper

 

Over medium heat cook the pancetta or bacon till fat starts to run. Add the olive oil and then the onion and garlic and saute till glistening and translucent, about 4-5 minutes. Add the carrots, celery and burdock. Cook until they take on a little colour. Now add the wine, thyme, sugar and enough water to cover the vegetables. Season with salt and pepper. Cover and bring to a simmer. Keep it at a gentle simmer for half an hour. Add the potatoes. Cook another 15 minutes and then pierce the potatoes with a sharp knife to test for tenderness. If they are tender uncover the pan and continue cooking at slightly higher heat to reduce the cooking liquid. Add the lemon juice, stir and taste again. Adjust with a little more sugar or salt if necessary. Continue cooking until the juice has all but disappeared and turned rather sticky and intense.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Fried Green Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

 

2 bunches green onion (scallions)

3 tablespoons butter

3-4 ounces diced pancetta

1/3 cup dry white wine

¼ of lemon, juiced

Black pepper

 

Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside. Cut about ¼ inch off the tops and bottoms of your green onion. In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through. Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once. Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

 

2 bunches of dandelion greens, lightly chopped

5 cloves garlic, minced

1 red onion, chopped

3 ounces shiitake mushrooms, sliced

1/2 cup red cooking wine

4 tablespoons olive oil

Salt & pepper to taste

 

In a large skillet, heat the olive oil over medium heat. Add the garlic and onion.  Sauté for 5 minutes, or until onions are translucent and lightly brown. Add the shiitake mushrooms and cook for another 5 minutes until they have reduced and softened. Add the dandelion greens, red wine, salt & pepper.  Cover the skillet for about 7 minutes or until the greens have softened.

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Onion Cheddar Chips

Onion Cheddar Chips

Onion Cheddar Chips

 

Crated Cheddar Cheese

Sliced Onion

 

Spray Muffin top Pan with Nonstick Spray.  Layer grated cheddar cheese in wells. Top with a slice of onion.  Sprinkle with seasonings as desired. Bake at 325 degrees for 12-15 minutes.  Allow to cool for 10 minutes to crisp up.

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

 

3 slices diced bacon

1 pound Brussels Sprouts

1 tablespoon melted butter

Salt and coarse ground black pepper

3/4 cup heavy cream

1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)

1/2 cup Panko crumbs

2 tablespoons reserved bacon drippings

 

Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings.

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

 

1 pound frozen pearl onions, defrosted & drained of any liquid

1/4 cup unsalted butter

2 tablespoons flour

1-1/2 cups milk

3 tablespoons cream Sherry

1 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

Salt & pepper as required

1/2 cup grated or shaved parmesan cheese

 

Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

Garlicky Fermented Radishes

Garlicky Fermented Radishes

Garlicky Fermented Radishes

 

3 cups sliced fresh radishes

2-3 whole garlic cloves (peeled)

3.5 tsp sea salt (non-iodized)

4 cups filtered water

 

Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid. Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid. Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you’re using one. Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you’re using a lid with an airlock, replace it with a regular mason jar lid before storing it. Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine. If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

2 lbs baby Brussels sprouts

extra-virgin olive oil

6 ounces pancetta, cut into small dice (1 1/2 cups)

1/4 cup dried cranberries

3 Tbsp shallots, finely chopped

1 garlic clove, peeled and minced

2 Tbsp balsamic vinegar

1/4 cup chicken broth

Kosher salt and freshly ground black pepper

 

Pick all of the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 Tbsp) over medium heat. Add the pancetta and cook for 2-3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.

Tomato-Cream Sauce

Tomato-Cream Sauce

Tomato-Cream Sauce

1 shallot sliced and diced

4 cloves garlic crushed

2 tablespoons olive oil

3, 14.5 ounce cans fire roasted, diced tomatoes

2 teaspoons salt

pepper to taste

⅓ cup freshly grated parmesan cheese

¼ cup half and half

 

Heat olive oil in a large saucepan on the stove, add shallot and garlic and cook until softened and fragrant. Add 3 cans fire roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes.

Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil. Remove from heat, add parmesan cheese and half and half. Serve right away over your favorite pasta.

Brussels & Bacon Skewers

Brussels & Bacon Skewers

Brussels & Bacon Skewers

 

16 Brussels sprouts

8 slices bacon

2 T. olive oil

1/4 tsp. salt

1/4 tsp. garlic pepper

1 T. brown sugar

8 skewers

 

In a small bowl, whisk together the olive oil, brown sugar, salt, and garlic pepper. Slice the Brussels sprouts in half lengthwise. Stick the end of a piece of bacon through the skewer, add a Brussels sprout half, and fold the bacon back over the Brussels sprout and onto the skewer. Repeat 3 more times, ending with bacon. Brush olive oil and spices on both sides of the skewers. Bring grill to 350°F. Place skewers on grill and grill for 5 minutes on each side or until the bacon is crispy and Brussels sprouts charred.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 C. basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 C. neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed.

 

While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli.

 

Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

Serves 2–4

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 C. flour, sifted

2 C. water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes.  Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness.  Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels.  Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook.  The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly.  Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aioli for dunking.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

Melting Onions with Berry Compote

Melting Onions with Berry Compote

Melting Onions with Berry Compote

 

2 Spanish (or yellow) onions

3–4 T. olive oil

Salt and pepper to taste

 

1 C. frozen blueberries*

¼ C. water

½ tsp. cornstarch

Pinch of salt

Optional: maple syrup

 

Preheat oven to 375°F. Slightly trim the top and bottom of the onions, careful to leave the skin attached. (This serves as insulation.)  From the top of the onion, make a cross cut slicing almost through to the bottom (nearly halving the onion).  Place the whole onions in a small baking dish (a loaf pan also works well). Drizzle the olive oil over the onions, then season with salt and pepper.  Cover with aluminum foil and roast for 75 minutes. Occasionally uncover and baste the onions with the oil mixture that will collect at the bottom of the dish.  Then uncover and roast for another 10 minutes. Remove from the oven, carefully remove skins, and plate with berry compote. In a small saucepan over low heat, simmer berries and water. Once the berries start to break down, smash with potato masher. After 2–3 minutes, slowly whisk in the cornstarch to thicken the sauce. Add maple syrup for additional sweetness, if desired. Remove from heat and serve atop onions. *Fresh blueberries may also be used; adjust the amount of water and cornstarch as needed.

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

 

7 Cherry Tomatoes

7 Mini Mozzarella Balls (Bocconcini)

½ Avocado, pitted and cut into chunks or balled

1 T. balsamic vinegar

1 T. olive oil

salt and pepper

 

Arrange the halved tomatoes, mozzarella balls, and chunks or balls of avocado in a bowl and drizzle the balsamic vinegar and olive oil all over. Season well with salt and pepper and serve.

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

 

¾ C. plus 2 T. Apple Cider Vinegar

1 T. Fennel Seeds

1 large Cucumber, thinly sliced

1 T. Salt

 

Pour the apple cider vinegar into a saucepan. Add the fennel seeds, x/4 cup/6Oml of water, and the salt and place the pan on medium heat. Bring the mixture to a boil, then immediately remove the pan from the heat and set it aside for the liquid to cool slightly. Meanwhile, pack the sliced cucumber into a sterilized 1-pint/500ml jar (see note). Pour the cooled liquid from the saucepan (including the seeds) into the jar to cover the cucumber slices, seal the jar, and refrigerate. The pickles are ready to use immediately, although the flavor will intensify over time. Use the pickles within 4 weeks. A note on sterilizing jars: Preheat the oven to 2 75 °F. Wash the jars and lids with clean, soapy water and rinse (but don’t dry) them. Place the jars and lids upside down on a baking sheet and transfer them to the oven for 15-20 minutes. Fill and seal the jars while they are still hot.

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

 

3 onions, sliced

1/4 C. white wine

1 C. heavy cream

1/2 C. grated parmesan cheese

4 T. butter without salt

3 T. olive oil

1 tsp. powdered garlic

Salt and pepper to taste

 

Preheat oven to 400°F (200°C). Toss sliced onions with olive oil, and spread them on a baking sheet. Roast onions for 15 minutes until tender and slightly caramelized. Change temperature of oven to 450º F (230º C) and remove the roasted onions. In a saucepan over medium heat, combine heavy cream, white wine, butter, garlic powder, and cayenne. Cook until butter melts and bubbles form on the cream’s edge.

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Cold Sesame Beets

Cold Sesame Beets

Cold Sesame Beets

 

4–5 large beets

1 T. sesame oil

1 T. rice wine vinegar

1 T. toasted black and/or white sesame seeds

Salt and freshly ground black pepper to taste

 

Steam or roast beets until just tender; let cool and remove skin. Slice, dice, or matchstick-cut them to your liking. In a bowl, toss beets with remaining ingredients, season to taste, and refrigerate for at least 1 hour before serving cold.

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

 

1 lb. fresh radishes

1/4 C. butter

1 T. honey

A few sprigs fresh thyme

Sea salt to taste

 

Preheat oven to 425ºF. Wash radishes and radish greens and trim the ends to remove the greens and the long root. Reserve the radish greens. Slice the radishes in half lengthwise and set aside in a bowl. Rough chop the greens and add them to the bowl with the radishes. (This is optional but highly recommended!) Add a few sprigs of fresh thyme, or about 1/4 tsp. dried thyme. Add the honey and the butter to a glass bowl or measuring C. and heat in the microwave or in a double boiler until completely melted. Mix well and then pour the honey butter mixture over the radishes and toss to coat. Spread the honey-butter coated radishes, herbs and greens on a baking sheet and place in preheated oven. Bake for 12 to 15 minutes, until soft and slightly browned around the edges. Sprinkle with a pinch of sea salt and enjoy hot. Store leftovers in the fridge for up to 3 days and sauté with little bit of butter or a dollop of olive oil to reheat.

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

 

1 1/2 pounds baby bok choy, split lengthwise

1 T. avocado oil

1 T. ginger garlic paste

Salt to taste

Dressing

2 T. toasted sesame oil

2 T. rice vinegar

1 T. white miso

1 T. orange juice

1 T. avocado oil

1 T. Greek yogurt (optional)

1 tsp. ginger garlic paste

Toasted sesame seeds, for garnish

 

In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown. Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. Drizzle bok choy with dressing. Garnish with toasted sesame seeds and browned ginger garlic bits from the pan, if desired.

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

 

Eggplant

6 small Japanese eggplants

2 T. olive oil

3 slices of bacon chopped (optional)

1 T. chives sliced thin for garnish

1 T. toasted sesame seeds for garnish

Sauce

2/3 C. white miso

1/3 C. sake

1/3 C. mirin

1/3 C. sugar

 

For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan. Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently stirring, until sugar dissolves, color darkens, and it has the consistency of a thick sauce—approximately 45 minutes. Sauce can be made up to a day in advance and should be refrigerated. When ready to use, reheat in a pan on low heat for 2–3 minutes.

Preheat oven to 425°F. Cook bacon in a small skillet over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and set aside. Cut eggplants in half lengthwise. Use the tip of a paring knife to score cut sides in a crosshatch pattern. Brush scored sides with olive oil, then spread 1 tsp. of miso mixture over each half. Place on parchment-lined baking sheet. Roast eggplant for about 20 minutes, until tender and browned. Sprinkle with sesame seeds, chives, and bacon, and serve.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

 

For the peppers

8 oz. shishito peppers

1 T. neutral oil (like grapeseed or canola)

Flaky salt, such as Malden

 

In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and/or sriracha aioli.

 

For the sriracha aioli

¼ cup mayonnaise

1 T. sriracha or more to taste

1 tsp. fresh lemon juice

1 clove garlic, minced

Kosher salt to taste

 

Whisk everything together. Can be refrigerated, covered, for a day or two.  I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I’ll brush the peppers with a bit of olive oil and blister them on a hot grill.

Sweet-Sour-Sumac Roasted Shallots

Sweet-Sour-Sumac Roasted Shallots

Sweet-Sour-Sumac Roasted Shallots

 

1 pound shallots (roughly equal size), topped, tailed, and peeled

¼ tsp. kosher salt

½ tsp. granulated sugar

1 tsp. ground sumac

Freshly ground black pepper

2 T. salted butter, cut into pieces

6 sprigs thyme

 

Fill and Seal the Packet: Cut a double layer of heavy-duty aluminum foil that measures 20 inches long. Arrange the shallots lengthwise down the middle of the foil, stopping 2 inches shy of either end. Add the salt, sugar, sumac, and a generous grinding of pepper. Toss to combine, then dot with the butter pieces and add the thyme. Gather the long edges of the foil together, folding them over each other two or three times to form a tight seal. Seal both ends of the packet in the same way. Pack into a resealable bag or leakproof container and refrigerate. Place a grill over medium-hot coals with direct and indirect cooking zones. Roast the shallots, shuttling the packet between direct and indirect heat as needed to maintain a gentle sizzling sound throughout the cooking. When the shallots feel very soft and a knife poked through the foil encounters almost no resistance, 25 to 40 minutes, cut open the top of the packet so you can see inside. Finish the shallots over direct heat, monitoring them closely so they color in spots and the buttery shallot juices reduce to a glaze, 3 to 5 minutes. Serve hot. Notes: The shallots can also be roasted without a grill by setting the packet in hot ashes directly next to medium-hot coals. Turn the packet frequently and monitor closely to prevent burning.

Leeks in Vinaigrette with Black Olives and Bread Crumbs

Leeks in Vinaigrette with Black Olives and Bread Crumbs

Leeks in Vinaigrette with Black Olives and Bread Crumbs

 

2 bunches leeks

4 ounces (115 g) goat cheese, room temperature

2 T. (30 mL) extra-virgin olive oil, more to taste

Juice of 1 lemon

1/4 C. (60 mL) fresh tarragon, roughly chopped

1/2 C. (125 mL) black olives, pitted

1/2 C. (125 mL) Bread Crumbs (this page)

 

Bring a large saucepan of salted water to a boil. While you’re waiting for the water to boil, fill a medium bowl halfway with water and ice. Trim the dark green parts from the leeks and discard, or save for future use in a stock or soup. Drop the leeks into the boiling water and blanch for 4 to 5 minutes, until they are easily pierced with a paring knife. Immediately plunge the leeks into the prepared bowl of ice water and let cool completely. Drain and pat dry. Slice the leeks into 1-inch (2.5 cm) rounds. Schmear a large plate or platter with the goat cheese. Arrange the leeks on top. Drizzle the olive oil and lemon juice overtop. Sprinkle with the tarragon, olives, and bread crumbs and drizzle with additional olive oil, if desired. Store leftovers in an airtight container in the fridge for up to 5 days.

Butter-Roasted Delicata

Butter-Roasted Delicata

1 large or 2 small (2-3 lb in total) delicata squash

1/4 cup salted butter

2 T. pure maple syrup

2 T. orange juice

2 T. chopped rosemary leaves

 

Using a sharp knife, slice the squash in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Lay the squash cut side down and cut it into 1 -inch-thick slices. Spread the slices in a single layer on the prepared baking sheet. In a small saucepan over low heat, melt the butter, and then whisk in the maple syrup and orange juice until fully emulsified. Brush this mixture over the squash slices, then flip them over and brush the other side, ensuring they are well coated. Drizzle any remaining butter mixture overtop. Sprinkle with the rosemary. Roast for 35 minutes, until fork-tender and caramelized on the outside. Remove from the oven and allow to cool slightly before serving. The cooked squash will keep in an airtight container in the fridge for up to 1 week.