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Category: Vegetables

Roasted Cabbage Steaks

Roasted Cabbage Steaks

Roasted Cabbage Steaks

2 small cabbage heads

3 tbsp. olive oil

½ tsp. salt or to taste

2 tsp. paprika

1 tbsp. garlic powder

 

Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.  Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

2 T. margarine or butter

1 large shallot

1 1/2 lb. radishes

1 1/2 lb. small turnips

1 c. water

1/4 c. lower-sodium chicken broth

1 T. Honey

salt

pepper

2 tbsp. thinly sliced mint leaves

1 tbsp. finely chopped chives

 

In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

 

4 T. neutral oil

½ cup cooked quinoa

Kosher salt

1 pound shishito peppers

Garlic salt

½ lemon, cut into wedges

¾ cup ranch dressing

3 T. Furikake 

 

In a large skillet, heat 2 T. of the oil over medium-high heat. When it’s shimmering-hot, add the quinoa to the pan and spread evenly. Cook, stirring occasionally, until golden-brown and crisp, 5 to 15 minutes (depending on the quinoa’s moisture content; freshly cooked quinoa will take longer). Drain the fried quinoa on paper towels and season with a pinch of kosher salt. Wipe the pan clean. Add the remaining 2 T. oil to the pan and place over high heat. Once the oil begins to smoke, add the shishitos. It’s important that all the peppers touch the pan, so work in batches if necessary. Sear the peppers on all sides, turning occasionally, until they begin to blister and slightly char, about 4 minutes. Season to taste with garlic salt and a squeeze of lemon. Transfer to a plate and top with the fried quinoa. In a small bowl, whisk together the ranch with 2 T. of the furikake. Serve it alongside the shishitos. Sprinkle with the remaining 1 T. furikake before serving.

Beans & Greens

Beans & Greens

Beans & Greens

1 pound dried cannellini or corona beans

1 to 2 T. kosher salt

4 pounds greens, preferably a mix of escarole, broccoli rabe, Swiss chard, spinach, kale, and dandelion greens, stemmed and washed

1 cup plus 2 T. olive oil

8 cloves garlic, peeled (4 cloves thinly sliced, 4 cloves left whole)

3 oil-packed anchovy fillets

1 tsp. red pepper flakes

Zest and juice of 1 large lemon

1 cup fresh bread crumbs

 

Put the dried beans in a large Dutch oven or heavy-bottomed pot and add cold water to cover by several inches. Soak overnight. The next day, add more water as needed to the pot so the beans are covered by several inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Periodically check the water level of the beans; they should be covered by several inches of water throughout the cooking. Add more boiling water to the pot as needed (I keep a water-filled teakettle on the adjacent burner, turning it on and topping off the beans as needed).  The beans are done when you pull five from the pot and all are tender—as Liza says, if you’re chewing a bean and wondering if it’s cooked enough, it’s not. When the beans are tender, remove them from the heat but do not drain. Season the cooking water with salt. The exact amount you’ll use will depend on how much cooking liquid is in the pot, so begin with a small amount and continue adding until the liquid tastes very well seasoned, just this side of salty. Let the beans cool in the cooking liquid. The beans can be made up to 2 days in advance; once cool, cover and transfer to the refrigerator.  Meanwhile, bring a large pot of salted water to a boil. Set a large ice bath nearby. Working in batches by type of greens, blanch the greens until they wilt and are tender, about 2 minutes (slightly longer for broccoli rabe). Remove from the water with tongs or a spider and transfer to the ice bath. Once cool, transfer to a rimmed baking sheet. When all the greens have been cooked, grab fistfuls of greens and, working over the sink or a bowl, squeeze them to extract the maximum amount of liquid. Transfer to a cutting board. Coarsely chop and transfer to a bowl.  In a small frying pan, heat ½ cup of the olive oil with the sliced garlic, the anchovy fillets, and ½ tsp. of the red pepper flakes. Cook over medium-low heat until the garlic begins to sizzle but does not brown, using the back of a spoon to mash the anchovy fillets to a paste. Remove from the heat, stir in half the lemon zest, pour the mixture over the greens, and stir to coat. Return the frying pan to medium heat and add 2 T. of the olive oil. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 to 6 minutes. Season with salt and set aside.  In a Dutch oven or heavy pot, heat the remaining ½ cup olive oil over medium-high heat and add the whole garlic cloves and the remaining tsp. of red pepper flakes (or less, if you prefer a milder dish). When the garlic begins to sizzle, add half of the cooked beans (but not their liquid) and fry, stirring, until the skins begin to split slightly, about 2 minutes. Add a ladleful of the cooking liquid, increase the heat to high, and cook, stirring, until the liquid begins to boil and a creamy, emulsified sauce forms.  Add the remaining beans and some more cooking liquid; the beans should be quite saucy. Stir in the greens, add more bean cooking liquid as necessary to maintain their sauciness, and cook until the greens are heated through. Remove from the heat and stir in the remaining lemon zest and the lemon juice to taste. Season to taste with additional salt. Top with the bread crumbs and serve warm.

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

1 lb. radishes sliced thin

1/4 C. cilantro chopped

1 jalapeno stem removed, finely diced

1 C. distilled white vinegar or more as needed

2 T. sugar

2 T. kosher salt

1 tsp. red pepper flakes optional

1 T. mustard seed

 

Wash and dry the radishes – slice thin and add to a large bowl along with the chopped cilantro and jalapeño – set aside. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry). Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalapeño mixture. Pack tightly. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes. Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator. Consume within 7-10 days. Optional: 2 chiles de arbol can be added to each jar for a little extra spice. Simply remove the stem and stuff in the jar before adding the liquid.

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

1 medium-small cauliflower (1½–2 pounds)

1 small beet

2 sprigs fresh dill or 2 dill flower heads or 1 teaspoon dried dillweed, divided

2 small cloves garlic, peeled and lightly smashed

1 teaspoon mustard seeds, divided

½ teaspoon cumin seeds, divided

½ teaspoon red chile pepper flakes, divided (optional)

1 cup white distilled or white wine vinegar

¾ cup water

1 tablespoon honey

2 teaspoons kosher or other non-iodized salt

 

Wash the cauliflower and remove any outer leaves. Cut it in half, and slice off the florets with a short length of the base attached. Aim for approximately 1-inch pieces. Peel the beet. Cut it in half and then into ½-inch-thick slices. Distribute the dill, garlic cloves, and spices between two clean pint canning jars. Pack in the cauliflower above the seasonings, adding half of the beet slices to each jar. Leave 1 inch of head space. Combine the vinegar, water, honey, and salt in a small pot. Bring to a boil, stirring to dissolve the salt and honey. Skim off any foam that forms on the surface. Pour the hot brine over the other ingredients in the jars, fully covering them but still leaving ½ inch of head space. Screw on canning lids and process the jars in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude—see the sidebar in the Boiling Water Bath Canning chapter). Wait at least one week before serving. During that time, not only will the flavors mellow and “marry,” but the beet juices will color the cauliflower.

Concia (Fried and Marinated Zucchini)

Concia (Fried and Marinated Zucchini)

Concia (Fried and Marinated Zucchini)

Concia is an Italian dish from the Jewish tradition in Rome.

 

2 clove garlic (peeled and thinly sliced)

¼ C. finely chopped mint leaves

2/3 C. white wine vinegar

neutral oil (as needed for frying)

6–7 zucchini (cut into ½‑inch rounds)

1 tsp. kosher salt

whole mint leaves (as needed for garnish)

extra-virgin olive oil (for drizzling)

 

Combine garlic, mint, and vinegar in a medium bowl and set aside. Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350 degrees F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to rack to drain. Season with the salt. Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight. Serve garnished with whole mint leaves and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread, fill with concia, and drizzle with leftover marinade.

Charred Pole Beans with Heirloom Tomatoes and Basil

Charred Pole Beans with Heirloom Tomatoes and Basil

Charred Pole Beans with Heirloom Tomatoes and Basil

1 pound heirloom tomatoes (sliced)

¼ C. extra-virgin olive oil

1 pound pole beans (trimmed)

3 clove garlic (peeled and minced)

2 T. freshly squeezed lemon juice

¼ tsp. crushed red pepper flakes (or more to taste)

kosher salt (as needed for seasoning)

2 C. whole fresh basil leaves (lightly packed)

 

Spread the sliced heirloom tomatoes across a serving platter and set aside. Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy bottomed skillet. Add the pole beans and cook them in as close to a single layer as possible, tossing occasionally, until the beans are nicely charred; about 4–5 minutes. Reduce the heat to medium and add the lemon juice and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more. Stir in the basil leaves until just wilted. Transfer to the platter of sliced heirlooms and serve.

Heirloom Tomato Slices with Lemon Basil

Heirloom Tomato Slices with Lemon Basil

Heirloom Tomato Slices with Lemon Basil

2 pound heirloom tomatoes in different sizes, colors and textures

very good olive oil for drizzling

salt and pepper

2 tablespoon lemon basil leaves left whole

 

Choose a great variety of tomatoes for this recipe. Variable tastes and textures will add a lot of interest to this salad. Start by slicing the tomatoes between ¼ and ½ inch thick. Again vary the thicknesses slightly to get a more interesting texture. Very small tomatoes may be halved or quartered. There is no “right way”. Arrange the slices attractively on a platter. Season them generously with salt and pepper, drizzle the olive oil over the top. Be generous because the oil combines with the juices to make a delicious dressing. Tuck the whole lemon basil in attractively here and there over the top of the tomatoes. Let this stand at room temperature at least 20 minutes.

Creamed Cucumbers

Creamed Cucumbers

Creamed Cucumbers

2 med. cucumbers

1/2 c. sweet cream

1/3 c. vinegar

2 T., sugar

1 med. (sweet) onion thinly sliced

Salt, Pepper, Dill or other seasonings to taste.

 

Peel and slice cucumbers and onions. Soak in saltwater for 1/2 hour. Drain, rinse, and squeeze out excess water. Mix other ingredients. Pour over cucumbers.

Fermented Mushrooms

Fermented Mushrooms

Fermented Mushrooms

1 or 2 8oz packages of mushrooms (I used about 1 and a half packages of sliced mushrooms)

Fresh thyme (a couple sprigs, depending on your taste)

Fresh marjoram (a couple sprigs, depending on your taste)

Smashed garlic (2 or 3 heads, depending on your tastes)

1 T. sea salt

1/4 teaspoon whey, sauerkraut juice, or culture starter

Filtered water

 

Place all of the ingredients into a quart sized mason jar.  Smash the mushrooms and other goodies down into the jar to get as many in there as you can. Add filtered water to cover, leaving an inch of head space at the top. Weigh down your mushrooms because they like to float! Set on your counter for 3 to 5 days.

Move to your refrigerator. Tamara and Kelly recommend adding them to morning eggs and to salads. I think they would be great on an antipasti platter, or taken along on a picnic.

Pickled Sweet Peppers

Pickled Sweet Peppers

Pickled Sweet Peppers

1 pound small sweet peppers, thinly sliced (about 4 cups)

3 large shallots, sliced into rings

1 1⁄2 C. white wine vinegar

1⁄2 C. water

2 cloves garlic, smashed

1⁄4 C. plus 1 T. sugar

1 T. plus 1 teaspoon kosher salt

1⁄2 teaspoon crushed red pepper

 

Divide peppers and shallot evenly between jars. Set aside. In a medium saucepan, bring vinegar, 1⁄2 C. water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.

Snap Peas with Green Garlic Confit and Dill Vinaigrette

Snap Peas with Green Garlic Confit and Dill Vinaigrette

Snap Peas with Green Garlic Confit and Dill Vinaigrette

2 stalks of green garlic, trimmed and thinly sliced crosswise

1 C. extra-virgin olive oil

1/4 C. fresh lemon juice

1/4 C. chopped dill

Kosher salt

Pepper

1 1/2 pounds sugar snap peas, trimmed, some chopped and some left whole

6 white button mushrooms, halved lengthwise and thinly sliced lengthwise

1/4 C. torn mint or small mint leaves

 

In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper. In a bowl, toss the snap peas with 3/4 C. of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.

Pickling Dandelion Roots

Pickling Dandelion Roots

Pickling Dandelion Roots

The sunny flowerheads may be long gone, but the roots that remain are loaded with nutrients and flavor. Pickled dandelion roots are a tasty addition to soups and salads in fall. And here’s another break—this recipe also uses refrigeration to pickle instead of heat.

 

generous handful dandelion roots, washed and chopped

3 cloves garlic

2 teaspoons powdered ginger root

¼ C. tamari

3 ½ C. apple cider vinegar

 

Place clean roots, ginger root powder and tamari in a 1-quart mason jar. Pour the vinegar over all. Place a piece of wax paper over the mouth of the jar (this prevents rusting) and screw down the lid. Place in the refrigerator for 3 weeks before using.  Add to salads.

 

A different Version

 

3 C. white vinegar, one C. water, 2 T. of pickling salt, and a 1/2 C. sugar

 

Put it in a saucepan and bring it to a boil. At the same time that I am doing this, I am sterilizing my jars and lids by letting them sit in boiling water for 10-15 minutes (I start heating the pot of water long before this though, since my huge pot takes forever to boil!)

 

Once the jars are sterilized, and before I pack in the dandelion roots, I fill them with these spices: (sorry I’m not very exact with the measurements, I just eyeball everything.

 

a couple whole cloves of garlic, a pinch of celery seed, 6 to 8 peppercorns, a pinch of cayenne or red chile pepper flakes, a pinch of mustard seeds, and some dill (preferably fresh)

 

So in the spices go, then the roots (which you really got to pack in there!), then the pickling brine. Fill up the jars to about a 1/4 inch from the rim, give the rims a quick wipe down (spices stuck to the rim can cause the lid to not seal properly), and throw on the lids…

 

Now that all of the hard stuff is over, you’re ready to let your jars sit in boiling water for a final 20 minutes or so…. and YAY, YOU’R DONE! … (after you remove them, don’t forget to let them sit on your counter overnight to give the lids a chance to “pop”, or seal)

Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

One large bunch of rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip

1/2 C. rice wine vinegar

3/4 C. distilled white vinegar

1/4 C. sugar or 3 T. maple syrup

1 1/2 teaspoons salt

1 1/2 T. sriracha

1/4 teaspoon celery seed, divided

1/2 teaspoon black peppercorns, divided

1/2 teaspoon yellow mustard seeds, divided

2 cloves garlic, divided

 

Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

4 C. under ripe cherry tomatoes

1 sprig fresh parsley

2 stems fresh basil

4 cloves garlic, peeled

1/4 teaspoon peppercorns

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

4 C. unchlorinated water

3 T. kosher, pickling, or sea salt, do not use iodized table salt

 

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel. Put in a cool and dark corner to ferment for 6-8 days. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks. Notes: These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves! Refrigerate for up to 6 months.

Sautéed Fiddlehead Ferns

Sautéed Fiddlehead Ferns

Sautéed Fiddlehead Ferns

Fiddlehead Ferns

2 cloves of garlic, sliced

4 scallions, white and light green part sliced

Juice of half a lemon

Salt and pepper to taste

Parmesan cheese, to taste

Olive oil for the pan

 

To prep your fiddleheads, cut the touch stems off, including any brown parts. Run them under cold water in a colander, then place them in a bowl of water and swirl around. Dry them on paper towels. Heat the olive oil in the pan over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the scallions and the fiddleheads, cover, and cook for 4 minutes. Uncover, stir, and continue to cook for another 4 minutes. Remove from heat and sprinkle with salt and pepper to taste. Squirt the juice of half a lemon on top. Spoon onto plates and serve with a grating of parmesan cheese over the top.

Seared Mushrooms with Garlic and Thyme

Seared Mushrooms with Garlic and Thyme

Seared Mushrooms with Garlic and Thyme

 

2 T. olive oil

12 ounces mushrooms (such as maitake, oyster, and/or king trumpet), cut into large pieces

Kosher salt, freshly ground pepper

4 T. unsalted butter, cut into pieces

2 sprigs thyme

2 garlic cloves, crushed

 

Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

1 1/2 pounds mushrooms

2 T. unsalted butter

4 cloves garlic, chopped

1/2 tsp. dried oregano

1/4 tsp. dried thyme (or 1 tsp. fresh thyme, chopped)

1/2 C. vegetable broth (or chicken broth)

salt and pepper to taste

1/4 C. half and half

1/2 C. parmigiano reggiano (parmesan cheese), grated

2 T. parsley, chopped

 

Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley. Option: Add 1 T. white miso paste to the sauce along with the parmesan.

Sautéed Green Beans with Pancetta

Sautéed Green Beans with Pancetta

Sautéed Green Beans with Pancetta

1 T. olive oil

4 ounce pancetta, cut into ¼ inch dice

1 T. unsalted butter

1 C. thinly sliced leek (white and pale green parts only, well washed)

2 clove garlic (peeled and minced)

1 pound green beans (stem end trimmed)

1 tsp. fresh lemon zest

1 tsp. fresh orange zest

3 T. toasted pine nuts

2 T. chopped parsley

kosher salt (for seasoning)

freshly cracked black pepper (for seasoning)

 

Heat oil in large cast iron or non-stick pan over medium heat. Add pancetta and sauté, stirring frequently to brown all sides, until crisp and lightly golden. Use a slotted spoon to move the browned pieces to a paper towel to drain. Leave the fat in the pan. Add 1 T. of butter to the pan, raise the heat to medium-high. Add leek and garlic then sauté until slightly softened, about 1 minute. Add green beans and sauté until tender crisp, 3–4 minutes more. Add lemon and orange zest, toasted pine nuts and parsley; cook until fragrant, about 1 minute more. Season to taste with and salt and pepper. Serve immediately.

Fennel Gratin

Fennel Gratin

Fennel Gratin

2 pounds fennel bulbs (about 3-4 bulbs), fronds and stems removed and cut into 1/4 inch thick slices

1 T. oil

salt and pepper to taste

1/2 C. mozzarella cheese, shredded

1/2 C. panko bread crumbs (or regular bread crumbs)

1/2 C. parmigiano reggiano (parmesan), grated

2 tsp. thyme, chopped

1 T. oil

 

Boil the fennel in water until tender, about 5-6 minutes and drain. Toss the fennel in the olive oil along with the salt and pepper and place it into a baking dish. Sprinkle on the mozzarella. Mix the bread crumbs, parmesan, thyme and oil and sprinkle on top. Bake in a preheated 375F/190C oven, covered for 20 minutes, remove the cover and bake until the cheese is melted and golden brown, about 10 minutes.

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

1 Pound Brussels sprouts

3 slices hickory smoked bacon, cut into 1/4-inch strips

1 small yellow onion, chopped

1 C. California raisins

1 tsp. salt

1 tsp. ground black pepper

Red pepper flakes; for garnish

 

Wash, trim and quarter Brussels sprouts; arrange in microwave-safe container with 1 T. water. Cover, and microwave on HIGH for 5 minutes. Meanwhile, in large skillet over medium heat, cook bacon until crisp; remove with slotted spoon to drain on paper towels; set aside. Reserve 1 T. drippings in skillet; add onion and cook over medium heat until tender. Then, stir in cooked Brussels sprouts, raisins, salt and pepper; toss to combine and continue to cook just until heated through. Sprinkle cooked bacon pieces on top. Turn into large serving dish; garnish with cooked bacon pieces and sprinkle with red pepper flakes, as desired.

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

1 acorn squash, washed, cut in half, scooped and cut into 1/2 inch thick crescents

1 T. oil

1/4 tsp. thyme, finely chopped

1/4 tsp. salt

1/4 tsp. pepper

1/4 C. parmigiano reggiano (parmesan cheese), grated

 

Toss the acorn squash crescents in the oil, thyme, salt, and pepper, lay in a single layer in a greased baking sheet and sprinkle on the parmesan cheese. Roast in a preheated 400F/200C oven until the squash is tender and the cheese has melted, about 15-20 minutes.

 

Option: Use a garlic infused oil or add 1/4 tsp. garlic powder to the seasoning.

Option: Add lemon zest to the seasoning or hit the squash with a splash of lemon juice after roasting!

 

Yield: 8 servings

Calories: 51

Fat: 2g

Fiber: .8g

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

4/8 slices thick cut bacon

2 large onions, peeled and cut in half

2 tsp. olive oil

1 tsp. thyme, chopped

salt and pepper to taste

1 C. beef broth (or mushroom broth)

1/2 C. heavy cream

1 tsp. Worcestershire sauce

1/2 C. of asiago cheese (or parmesan), grated

 

Pre-cook the bacon until it’s starting to get cooked but it’s still soft and pliable and set aside on paper towels to cool. Wrap the onion halves with the bacon, optionally pinning it on with toothpicks, and place them in a baking dish before drizzling them with oil and seasoning with thyme, salt and pepper to taste.

Pour the mixture of the broth, cream and Worcestershire around the onions and roast in a preheated 375F/190C oven until the onions are nice and tender, about 30-45 minutes depending on how thick they are. (You may need to cover with foil if the edges of the bacon start to get too dark to prevent burning.)

Sprinkle the cheese on and bake until it has melted, just a few minutes. Option: Throw some full cloves of garlic into the pan with the sauce!

Yield: 4 servings

Calories 179

Fat 13.5g

Fiber 1.7g,

Roasted Carrots with Cumin and Raisins

Roasted Carrots with Cumin and Raisins

Roasted Carrots with Cumin and Raisins

2 T. olive oil

2 cloves garlic, minced

1 T. brown sugar

1 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. salt

2 Pounds carrots, peeled

1/4 C. California raisins

1/4 C. California golden raisins

1 medium lemon, juiced

1/4 C. fresh cilantro leaves, minced

 

Heat oven to 400°.  Slice carrots diagonally into 1 inch slices. In a 2 1/2 quart shallow baking dish combine the olive oil, garlic, brown sugar, cumin, cinnamon, salt, and carrots. Roast 20 minutes or until fork-tender. Remove from oven, stir in the raisins, lemon juice, and cilantro.  Toss well.

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional

 

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)

 

Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds.  and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.  Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Brussels Sprouts with Pancetta and Onions

Brussels Sprouts with Pancetta and Onions

Brussels Sprouts with Pancetta and Onions

1 1/2 lb. Brussels sprouts, trimmed and halved

4 oz. pancetta, diced

1 large onion, quartered and thinly sliced crosswise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 T. red wine vinegar (optional)

 

Bring 1-inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel–lined plate. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine. Use leftovers in an omelet the next morning.

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

3 slices of bacon

1 lb. fresh or frozen green beans defrosted and trimmed

Mushroom Gravy

3 T. butter

1 cup fresh button mushrooms stemmed and sliced

1 tsp. garlic

1/4 cup flour

1 cup beef broth

1/4 cup heavy cream

2 tsp. basil

Salt and pepper

 

Preheat oven to 350. Cut your bacon slices in half and stretch slightly. Grabbing about 6-7 green beans, bundle together and wrap bacon around center of each bundle. Set aside. Meanwhile to make your Mushroom Gravy, in sauté pan add your butter and melt, once melted add your mushrooms and sauté until tender. Add your minced garlic for about 1 minute until fragrant. Stir in your flour, then slowly add your beef broth and heavy cream. Gradually stir until thickened. Season with salt, pepper and basil. Pour in the bottom of a 11″x7″ baking dish and top with your green bean bundles. Bake for about 30 minutes or until bacon is crisp and green beans are tender.

Onion Gratin

Onion Gratin

Onion Gratin

4 large yellow onions, peeled and sliced into 1/4 inch slices

olive oil

salt and pepper to taste

1 tsp. thyme, chopped

1 C. of heavy cream

1/4 C. of white wine

1/4 C. of parmigiano regginao (parmesan), grated

 

Spread the onion slices out in a baking dish and drizzle them with olive oil. Season with salt and pepper and sprinkle with the thyme. Bake in a preheated 375F/190C oven for 15 minutes. Meanwhile heat the heavy cream and wine in a saucepan until it starts to bubble on the edges. Transfer the onions to a baking dish and spoon the cream onto. Cover in foil and bake for another 25 minutes. Remove the foil and sprinkle the cheese on top. Increase the temperature to 450F/230C and bake until golden brown, about 5 minutes.

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled

 

Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

1 bunch of radishes, trimmed and quartered

1 T. of olive oil

Salt

Pepper

 

2 C. fresh arugula leaves

1/2 C. Italian parsley leaves

1/2 C. walnuts

6 T. olive oil

1 tsp. lemon zest

2 T. lemon juice, from about 1/2 large lemon

2 T. minced shallot, from about 1/2 shallot

1/2 tsp. salt, plus more to taste

 

1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious) Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)

 

Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

 

Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

6 ears corn, shucked and silked

2 very ripe tomatoes

2 T. vegetable oil

1 onion, finely diced

Kosher salt

2 garlic cloves, very thinly sliced

1 T. unsalted butter

1/4 tsp. cayenne pepper

 

If you have a gas stovetop, turn a burner to high. If not, heat a grill or grill pan to high. Put the corn over the fire to char, turning occasionally, until blackened in spots. When the corn is cool enough to handle, cut off the kernels and reserve. Hold a cob over a large dish and use the dull edge of the knife blade to scrape off any remaining pulp and the corn’s juices. Repeat with the remaining cobs. Reserve the juices and pulp; discard the cobs. Cut the tomatoes in half through their equators. If they are so ripe that they’re wobbly, squeeze them by hand over a bowl to release all the juices, seeds, and fruity pulp. If they are too stiff to squeeze, grate the cut sides against the large holes of a box grater set over a bowl. Reserve the juicy stuff; discard the skins. Heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp. salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the corn pulp and juices and 1/2 tsp. salt. Cook, stirring, until thickened and starting to stick to the skillet, about 1 minute. Add the tomato pulp and juices and 1/2 C. water. Cook, stirring and scraping up bits from the skillet. Once the liquid is simmering, add the butter and cayenne. Stir until the butter melts. Add the reserved corn kernels and stir until heated through. Serve hot.

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

1 1/2 pounds slender green beans

2 tsp. olive oil

 

1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves)

2 garlic cloves

1/4 C. grated Parmesan cheese

1/4 C. pine nuts or English walnuts

1/2 C. olive oil

Fine kosher or sea salt and freshly ground black pepper to taste

 

Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 C. of the Lemon Verbena Pesto or to taste.

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

1 small butternut squash, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

2 beets, cut into wedges

2 onions, quartered

2 C. mini or fingerling potatoes or potato wedges

3 T. melted extra-virgin coconut oil or avocado oil

Sea salt

1 red pepper, halved and seeded

3 T. chopped fresh rosemary

6 cloves garlic

1/3 C. Angelica Fig Glaze

1/4 C. chopped fresh angelica leaves, optional

 

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine squash, carrots, beets, onions, and potatoes. Toss to coat with oil and salt to taste. Spread the vegetables in a single layer on the prepared baking sheets. Place the two pepper halves, cut side down, on one of the baking sheets. Roast in the preheated oven for 10 minutes. Stir the vegetables and turn the peppers over. Roast for another 10 minutes. Stir rosemary and garlic into one sheet of vegetables and stir the vegetables on the other sheet. Roast for another 20 to 30 minutes or until vegetables are browned and tender. Peel and cut the roasted peppers into strips and combine with the mixed vegetables in a large bowl. Add Angelica Fig Glaze and toss to mix. Transfer to a serving dish and garnish with angelica if using.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

 

1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top

 

Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!

 

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Garlicky Pea Shoots

Garlicky Pea Shoots

Garlicky Pea Shoots

1 tablespoon extra-virgin olive oil

1 garlic clove, minced or grated on a micro plane

3 loosely packed cups pea shoots, torn into pieces

Kosher salt

Heat the oil in a medium skillet over medium-high heat. Add the minced garlic and pea shoots. Continuously toss the pea shoots with garlic until they are just wilted. Sprinkle with salt and serve on top of risotto, warm bean salad, etc.