4 tomatoes, halved horizontally
1/4 C. freshly grated Parmesan cheese
1 tsp. chopped fresh oregano
1/4 tsp. salt
Freshly ground pepper, to taste
4 tsp. extra-virgin olive oil
Preheat oven to 450° F.Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Yield: 4 Servings
Calories: 91
Fat: 6g
Fiber: 2g
1 pound assorted fresh mushrooms
2 tablespoons olive oil
1/3 cup chopped shallots
1 teaspoon dried thyme
Salt and pepper
Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you’re using shiitakes, remove their entire stems.) For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry. For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry. Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole. Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.
Serving Size: ½ cup
Calories: 98
Fat: 7.2g
Fiber: 1.5g
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying
Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
1 cauliflower head, cut into florets
1/4 cup pine nuts
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste
Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.
1
6 baby leeks
2 T. sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 1/2 T. minced fresh chives
1 T. minced fresh chervil or flat-leaf parsley, plus more for sprinkling
1/2 cup (4 fl. oz./125 ml.) olive oil
Trim the root ends from the leeks, leaving just enough attached to keep the leeks from falling apart. In a rectangular glass baking dish, combine the vinegar, mustard, a pinch each of salt and pepper, 1 tablespoon of the chives, and the 1 tablespoon minced chervil. Whisk together until well blended. Add the oil in a slow, steady stream, whisking constantly to blend. Place the leeks in the dish and toss to coat. Cover the dish and marinate the leeks at room temperature for at least 1 hour or in the refrigerator for up to overnight. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. Remove the leeks from the marinade, shaking off any excess, and reserve the marinade. Arrange the leeks on the rack and grill, turning occasionally, until tender and nicely browned, 5-6 minutes. Transfer the leeks to a platter and drizzle lightly with some of the remaining marinade. Sprinkle with the remaining 1 1/2 teaspoons chives and with minced chervil. Serve hot, warm, or at room temperature. Serves 4.
1 tsp olive oil (5g)
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 T. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-40 minutes. The longer you cook, the softer it will be. If you like some crunch in your cabbage, remove sooner.
4 zucchini, sliced with a julienne peeler (about 4 cups)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
Salt and black pepper, to taste
Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.) Once zucchini is ready, heat a large skillet over medium- high heat, about 2 minutes; Add the prepared zucchini noodles. Sauté them in the pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.
Yield: 2 servings
Serving Size: 1-3/4 cups
4 pints
2 lb. fresh green beans (wash and trim ends)
4 heads fresh dill weed (separate from stems)
1 tsp. cayenne pepper
4 cloves garlic
4 red chili peppers (optional)
Brine – combine ingredients and bring to a boil.
2 ½ cups water
2 ½ cups cider vinegar
¼ cup pickling salt
Fill per jar:
.5 lb. Â green beans
1 head dill weed
1 clove garlic
¼ tsp. cayenne pepper
1 red chili pepper (if hotter bean is desired)
Add brine to fill line (at top of neck of jar)
Multiple Batches Recipes:
8 pints                             12 pints                              16 pints
4 lbs beans                          6 lbs beans                          8 lbs beans
8 heads dill                          12 heads dill                        16 heads dill
2 tsp cayenne                      3 tsp cayenne                      4 tsp cayenne
8 cloves garlic                      12 cloves garlic                   16 cloves garlic
* 8 chili peppers                  * 12 peppers                         * 16 peppers
6 slices pancetta, chopped
1 large onion, chopped
Salt and pepper
3 pints Brussels sprouts, large ones cut in half, small ones left whole
1 cup chicken stock
1/2 cup aged balsamic vinegar (eyeball it)
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.
6 parsnips, peeled and quartered lengthwise
¼ cup flour
½ teaspoon seasoning salt
½ cup butter, melted
In a large saucepan, cover parsnips with water and boil over medium-high heat until tender. Drain. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake to coat parsnips with the seasoned flour. Heat the butter in a large skillet over medium-high heat. When the butter is sizzling, add parsnips. Cook, turning occasionally, until all sides are golden brown.
1 box frozen cauliflower
2 bacon slices, finely chopped
2 scallions, trimmed and finely chopped
Cook cauliflower according to package directions. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.
2 to 3 small scallions (green onions), thinly sliced
One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
1 tsp. toasted sesame oil
2 T. olive oil (chose one with a fairly light and neutral flavor)
1 1/2 T. coconut aminos or gluten-free tamari
1 /8th tsp. red pepper flakes , or more to taste
Pinch of sea salt, to taste
1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
2 English hothouse cucumbers, peeled
2 T. toasted sesame seeds to garnish (optional)
In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos, red pepper flakes. Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color. Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.
5 cups white vinegar
2 cups honey
2 star anise
2 cinnamon sticks
6 whole cloves
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon cumin seeds
4 red onions
15 watermelon radishes
8 chayote
2 cups micro cilantro
Place vinegar in pot, add honey and spices. Bring to a boil. Julienne onions and thinly slice radishes on mandolin. Place onions and radishes in vacuum-seal bag and pour hot vinegar solution into bag ¼ full and vacuum seal the bag. Let compressed radishes and onions sit in solution for 30 to 45 minutes. On mandolin, slice chayote in thin strips. At service, add chayote strips to the solution with the onion and radishes.
2 T. unsalted butter
1 pound thin, tender asparagus, trimmed and cut diagonally into 1 1/2″ pieces
Juice of 1 lemon
1/2 tsp. salt
1/4 tsp. freshly grated ground black pepper
Finely grated zest of 1/2 lemon
In a large skillet, melt the butter over medium-high heat. Add the asparagus and toss to coat. Cover and cook for 2-3 minutes or until the asparagus is bright green and crisp-tender, shaking the pan occasionally. stir in the lemon juice, salt, and pepper. Sprinkle with lemon zest.
1 medium Granny Smith apple (peeled & cored, cut into 1/4″-thick wedges)
2 T. Butter
1 medium Onion
1/3 tsp. curry powder (or to taste)
1 lb. Kale (tough stems removed, leaves coarsely chopped)
1/2 C. water
1/2 tsp. tamari soy sauce (or to taste)
Heat Butter in a large saucepan over medium high heat until hot but not smoking, then sauté chopped Onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Drizzle with tamari soy sauce and toss to coat evenly.
Yield:
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1 large bunch greens of your choice (chard, kale, or collard greens)
1 T. extra-virgin olive oil
3 to 4 cloves garlic, minced
Juice of 1/2 lemon or apple cider vinegar to taste
Salt and freshly ground pepper to taste
Remove stems and thick mid-ribs from whatever type of greens you are using. Wash the leaves thoroughly, dousing a batch at a time in a large bowl to make sure that all sand and grit are removed. If you’d like to use the midribs, slice them very thinly. Otherwise, discard them (you may want to discard collard stems in any case; they’re pretty tough). Stack a few leaves atop one another and cut into wide strips. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pot moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes. Add the lemon juice or vinegar. Season to taste with salt and pepper and serve at once straight from the cooking vessel, or transfer to a covered container to serve from.
Sweet Additions: Once cooked, stir in raisins, dried cranberries, currents, or sliced dried apricots or figs. Caramelized onions and shallots add an earthy sweetness as well.
Nutty Additions: Sprinkle toasted nuts over the top before serving. Try pine nuts, slivered almonds, chopped pecans or walnuts.
Savory Additions: Sliced brine cured olives, sliced sun-dried tomatoes, or capers
Spicy Additions: Red Pepper Flakes, fresh seeded and minced chile pepper, or Chili oil, Thai hot sauce, or other hot condiment to taste.
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3 C. thinly sliced red onions
½ C. roughly chopped Italian parsley
2 T. olive oil
Peel of 1/8 preserved lemon, julienned
½ C. reserved lemon juice
1 large garlic clove, minced
¼ tsp. ground coriander
Ground red pepper
In a bowl, cover onions with cold water. Set aside to soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl, stir together onions and remaining ingredients. Let stand, stirring occasionally, 15 minutes.
Yield:
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I don’t know the proper name of these peppers, but they are very thin fleshed and really long, like 5 or 6 inches. I love them and they make a quick side dish for chicken or pork cutlets or any type of grilled meat, and they look pretty too! Carefully cut the pepper lengthwise, take out the seeds, place on a baking sheet and roast at 400F until slightly tender, they don’t take very long to cook. Remove from oven and place your fontina cheese inside, back in the oven till melted. Garnish with sliced kalamata olives and fresh chopped parsley.
18 medium gold beets (about 3 1/2 pounds), if gold are unavailable, substitute red beets
3 T. canola oil
Salt and fresh ground black pepper to taste
3 T. extra virgin olive oil
1 T. sherry vinegar
1/2 lb. chevre (goat cheese), crumbled
1 T. fresh tarragon
Preheat the oven to 350 degrees. Trim the green tops and stringy bottoms from the beets. Wash beets well. In a mixing bowl, coat beets with canola oil, then season with salt and pepper. Line a cookie sheet with foil and place the beets on the tray. Place another sheet of foil over the beets and crimp the edges creating a seal. Place the beets in the oven and cook until fork tender, about 40 minutes. Remove from oven; allow the beets to cool slightly. While they are still warm, peel them by gently rubbing with a towel. Cut the beets into halves. Toss them with the olive oil and sherry vinegar; season with salt and pepper to taste. To serve, place the beets in an oven-proof platter or a shallow bowl. Crumble chevre on top of the beets. Place in the oven for 2-3 minutes until soft. Remove from oven, sprinkle tarragon on top and serve.
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3 small or 2 medium zucchini (about 1 lb.)
Kosher salt
1 T. soy sauce
2 tsp. hoisin sauce
2 tsp. dry sherry
1/2 tsp. toasted sesame oil
2 T. peanut or canola oil
1 clove garlic, minced (about 1 tsp.)
Pinch crushed red chile flakes
1/2 tsp. toasted sesame seeds
Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths. In a small bowl, mix the soy sauce, hoisin, sherry, and sesame oil. Set a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it’s very hot (it should shimmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn’t turn mushy, about 4 minutes. Add the garlic and chile flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with the sesame seeds and serve immediately.
Yield: 4 servings
Calories: 90
Fat: 8g
Fiber: 1g
1 lb. frozen baby peas
1/2 C. loosely packed fresh tarragon leaves
2 scallions, white and green parts, chopped
2 T. extra virgin olive oil
1/4 C. Greek yogurt
1/2 C. chopped pistachios
Sea salt to taste
 
Preheat the oven to 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally. Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 C. of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios (Heidi note: season with a pinch of salt, or to taste). Bake for about 15 minutes – about the time the top will begin to brown. Remove and serve in your best serving bowl.
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1 large green pepper
1 large red pepper
1 large yellow pepper
1 large sweet onion, such as Vidalia
1 T. extra-virgin olive oil
Kosher salt and freshly
Ground pepper
8 Kalamata olives, pitted and coarsely chopped
1 T. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves
Preheat BBQ or oven to 400°F. Cut bell peppers into quarters. Cut each quarter lengthwise into strips ½ inch wide. Cut the onion into 8 wedges. Combine the bell pepper strips and onion wedges in a shallow 9-by-13 inch baking dish, BBQ “veggie basket†or wrap in foil. Drizzle evenly with the olive oil and sprinkle with ¼ tsp. salt and pepper to taste. (Take care when adding salt, as the olives are very salty.) Roast the vegetables, turning them once or twice, until golden and tender, about 50 minutes. If using dried rosemary, sprinkle it over the vegetables halfway through the roasting time. When the vegetables are ready, sprinkle them with the olives and with the fresh rosemary, if using, and roast for 5 minutes longer. Transfer the vegetables to a warmed bowl and serve at once.
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1 
pound thin asparagus spears
1 T. extra-virgin olive oil
1 ounce shaved Parmesan cheese
Freshly ground black pepper to taste
1/4 C. balsamic vinegar, or to taste
Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
1 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
1 T. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
2 pinches cayenne pepper (more if you’d like it spicier)
1/4 tsp. dried parsley
Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside. In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.
Yield: 6 servings
Calories: 65
Fat: 2.4g
Fiber: 3.3g
3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying
For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Ranch dressing, for serving (optional)
Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.
1 3/4 C. freshly grated Parmesan cheese
1 1/2 C. panko (Japanese bread crumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 1/2 inch strips
Olive oil, for deep frying
Stir 1 1/2 cups of the Parmesan cheese, the panko, and salt together in a medium bowl to blend Whisk the eggs in another medium bowl to break them up. Working in batches, dip the zucchini sticks in the eggs to coat them completely, allowing the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the coated zucchini strips on a baking sheet. Heat 2 inches of oil in a large frying pan over medium heat until a deep-fry thermometer registers 350F. Working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan cheese and serve.
2
egg yolks
1 1/2 T. fresh lemon juice
10 T. (1 1/4 sticks) (5 oz./155 g) unsalted butter, melted and kept warm
1/2 tsp. kosher salt, plus more, to taste
2 T. olive oil
2 shallots, thinly sliced into rings
Freshly ground pepper, to taste
1 bunch asparagus, ends trimmed, spears cut on the bias into 2-inch (5-cm) pieces
1 cup shelled English peas or defrosted frozen peas
1 cup shelled and skinned fava beans
1/4 cup water
In a small bowl, using an immersion blender, blend the egg yolks and lemon juice until well combined. Moving the immersion blender up and down while blending, gradually drizzle in the butter until the hollandaise sauce is thick and creamy. Stir in the 1/2 tsp. salt. Adjust the seasoning as needed. Keep the sauce warm. In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until caramelized, about 10 minutes. Season with salt and pepper. Transfer to a bowl. Set the pan over medium-high heat and warm the remaining 1 Tbs. olive oil. Add the asparagus and cook, tossing occasionally, for 2 to 3 minutes. Add the peas, fava beans and water and cook, tossing occasionally, until the water has evaporated, 2 to 3 minutes. Season with salt and pepper. Return the shallots to the pan and toss to distribute evenly. Transfer to a platter and serve immediately with the warm hollandaise sauce on the side. Serves 6 to 8.
3 tablespoons extra virgin olive oil (Spanish preferred)
1/2 lb medium mushroom, stemmed, quartered
4 -6 garlic cloves, peeled and thinly sliced
½ fresh milk Red Chile, seeded and finely diced (or ¼ tsp. crushed Red Chile Flakes)
2 -3 teaspoons fresh lemon juice
2 tablespoons dry sherry (DO NOT use cooking sherry!)
1/4 cup vegetable broth
1/2 teaspoon spanish paprika
salt, to taste fresh ground black pepper, to taste
1 tablespoon fresh flat leaf parsley, garnish
Lemon slices, garnish
Crusty Bread, serving
In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn! Add the remaining ingredients except for the parsley and lemon and simmer for 2 minutes more. Garnish with parsley, add lemon slices to one side and serve with crusty bread for scooping.
From Easy Tapas
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3 oz. (6 T.) unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 T. chopped fresh flat-leaf parsley
To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.
In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more. Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
Yield: 8-10 servings
Calories: 140
Fat: 11g
Fiber: 3g
1 C. all-purpose flour
1 tsp. salt
1/4 tsp. ground white pepper
1 C. buttermilk
1 large bulb fennel, cut into 1/8-inch thick lengthwise slices
4 C. vegetable oil
Salt
Buttermilk Dipping Sauce, recipe follows
Preheat the oil to 350 degrees F. Combine the flour, salt, and pepper in a shallow bowl. Pour the buttermilk into another bowl. Dip the fennel in the buttermilk, then dredge in the seasoned flour. Carefully place in the hot oil and fry until golden brown, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Lightly season with additional salt to taste and serve with the Buttermilk Dipping Sauce.
Buttermilk Dipping Sauce:
1/2 cucumber, peeled, seeds removed and coarsely grated
3/4 tsp. salt, plus 1/4 tsp.
3/4 C. buttermilk
1/4 C. mayonnaise
1/2 tsp. minced garlic
2 tsp. chopped fresh dill
1/4 tsp. cayenne pepper
Place the cucumbers in a small bowl and sprinkle with 3/4 tsp. of the salt. Stir to combine, then set aside while you assemble the remaining ingredients. In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well. Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance.
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1 lb. Broccoli, trimmed and cut into florets
2 tsp. Salt
1 C. medium dice Red Onion
1/2 C. finely diced Fennel
1 C. Golden Raisins
1/3 C. toasted Pine Nuts
Zest of 1 Orange, minced
3 T. balsamic Vinegar
2 T. fresh Orange Juice
3 T. EVOO
Pepper
1 T. minced Tarragon Leaves
1 tsp. minced fresh Mint Leaves
Place broccoli in boiling water to cover and add salt; cook for one minute. Drain and refresh in ice water until cold; drain again. In large bowl combine broccoli, onions, fennel, raisins, pine nuts and orange zest. In small bowl combine vinegar and orange juice. Slowly whisk in oil, beating until a thick emulsion forms. Season with salt and pepper to taste stir in herbs. Pour over broccoli mixture and toss well. Let stand an hour before serving.
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3 pomegranates
1 C. chicken stock
1/3 C. balsamic vinegar
1 T. dijon mustard
1 T. shallots
1/2 C. olive oil
1/2 C. salad oil
2 T. fresh basil and chervil, chopped
1 large onion, julienned, caramelized
8 ounces baby greens
8 ounces goat cheese
16 cherry tomatoes, cut in half
Edible flowers for garnish
Salt and pepper to taste
The day before serving, remove seeds from pomegranate and reserve 1/3 C. To make coulis, place seeds in blender or food processor with chicken stock; pulse to break up seeds. Put mixture into saucepan and reduce by half. Pass through a fine strainer and cool. Place coulis in blender or food processor. Add vinegar, mustard, shallots, and salt and pepper. Slowly add in oils; you may need to thin with chicken stock or water. Add basil and chervil. Taste the next day and adjust for consistency. Sauté onion slowly until brown and sugar has developed. This can also be done the day before. Place washed greens in bowl and add dressing to coat. Divide greens onto 4 plates. Top with onions, goat cheese, tomatoes, reserved seeds, and edible flowers.
1 – 1 1/2 pounds sugar pumpkin (butternut or acorn squash may be substituted)2 T. olive oil
1 clove garlic, pressed or minced
Kosher salt
3 T. wine vinegar (red or white)
3 T. white sugar
Chopped fresh mint or parsley (optional)
Thinly sliced garlic (optional)
Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt. Add pumpkin slices and toss well to coat. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and don’t let them burn. Remove grilled pumpkin to a serving platter. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl. Cook until sugar is dissolved and mixture thickens just slightly. Drizzle sweet and sour sauce over the pumpkin on the serving platter. Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.
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2 slices bacon, diced
1/2 C. finely chopped onion
2 C. sliced mushrooms (8 oz.)
1 lb. fresh spinach leaves, well washed, stems removed
1/8 tsp. freshly ground pepper
Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside. In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes. Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.
Yield: Â 4 servings
Calories: Â 101
Fat: 7g
Fiber:Â 3g
6 ears fresh sweet Corn, in husks
3 T. Butter, melted
½ C. Homemade Thick Cream (recipe follows)
1/3 C. crumbled Mexican Queso Anejo or Queso Fresco
1 T. hot Chili Powder*
About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire. Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.
* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.
Homemade Thick Cream
1 C. Whipping Cream
2 tsp. Buttermilk
Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil. Stir in the buttermilk and pour into a glass jar. Ripening the crea: Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.
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1 cup vegetable oil
2 tsp. salt
2 1/2 tsp. dry basil
2 1/2 tsp. Dijon mustard
1/2 tsp. pepper
1/2 tsp. paprika
5 T. white wine vinegar
4 tsp. lemon juice
2 pounds fresh mushrooms, sliced
1 1/2 cups thinly sliced green onions (green tops included)
1 C. Black Olives, sliced
1 quart cherry tomatoes, washed and stems removed
In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms, olives and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.
1 1/4 lb green beans, trimmed
1 sprig parsley
1/2 garlic clove
3 anchovy fillets
2 T. olive oil
3 T. butter
 
Cook the beans in a saucepan of boiling salted water until crisp-tender, about 20 minutes. Remove to a colander in ice water to chock. Finely chop the parsley with the garlic and anchovies. Sauté parsley mixture in a large skillet with the oil and butter until the anchovies disintegrate completely. Add the beans; toss to coat. Season with salt and pepper to taste. Cook 2 to 3 minutes longer. Serve hot.
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1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water
Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).
Snap Peas
Cheese
Pretzel Sticks
Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!
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1 small parsnip, peeled
1 tablespoon olive oil
1/2 small sweet potato, peeled
a little salt, optional
Preheat the oven to 300 F. Line 2 large baking sheets with parchment paper. Use a sturdy potato peeler or small swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half of the oil. Spread out in a single layer on one of the prepared baking sheets. Do the same with the sweet potato, spreading the strips on the second baking sheet. Bake for 10 minutes, then rotate the baking sheets. Bake for a further 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for a further 4-5 minutes, checking every minute, as the crisps can go brown very quickly. You may find that the parsnips cook slightly more quickly than the potato. Transfer the cooked chips to a bowl and sprinkle with a little salt. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).
From Top 100 Finger Foods
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