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Category: Vegetables

Unbundled Green Beans

Unbundled Green Beans

Unbundled Green Beans

 

3 14.5-ounce cans green beans Drain 2 cans, drain 1/2 of the other can

4 slices bacon cooked then chopped

¼ cup brown sugar

2 T.  low sodium soy sauce

3 T.  Worcestershire sauce

4 cloves garlic clove minced

¼ cup white onion minced

½ tsp. black pepper

salt if needed to your liking

 

Cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Chop after it has cooled. Reserve two T.  of the bacon fat in the skillet.. To the skillet add garlic and onion. Cook until the onion becomes translucent. This should take about 4 minutes. Once the onion and garlic are cooked add the brown sugar, soy sauce, and Worcestershire to the pan. Whisk until well combined. Next, add the drained can of green beans followed by the half-drained can of green beans. Add the bacon. Stir to combine. Bring to a simmer and simmer until the liquid has reduced by half. About 5-10 minutes. Once done, serve immediately

 

Servings: 6
Serving Size: about 3/4 C.

Calories: 144
Fat: 7 g
Fiber: 3 g
Protein: 4 g

Braised Green Cabbage with Anchovies and Garlic

Braised Green Cabbage with Anchovies and Garlic

Braised Green Cabbage with Anchovies and GarlicBraised Green Cabbage with Anchovies and Garlic

 

2 lb. heavy, firm regular green cabbage, cored, halved, and then cut into 1-inch strips

8 anchovy fillets in oil

1/2 head whole garlic, peeled but leaving cloves whole

4 oz. unsalted butter (plus another chunk to add at the end)

salt to taste

freshly ground black pepper to taste

1 lemon, halved (optional)

1/2 C. chopped parsley (optional)

freshly grated parmesan (optional)

 

In a large, heavy-bottomed rondeau, heat the butter over medium-low heat. Add the anchovies and garlic and stir around until the garlic softens slightly and the anchovies dissolve a bit. Do not fry or otherwise brown the garlic and anchovy; we want it to just soften and take on a sweet quality rather than a nutty one. Stir frequently and let the garlic and anchovy cook gently and slowly. Rinse the cabbage ribbons under cold running water in a colander and allow to drain without shaking the colander. Whatever water that remains in the crevices is desired. Turn the colander of cabbage out into the rondeau and stir well with the garlic and anchovy, coating all the ribbons with the fat. (Note: At this step, I sprinkle a big pinch of salt over the cabbage.) If this pot has a tight-fitting lid, cover the rondeau and turn down the heat and let the cabbage gently cook over low heat, retaining its own moisture and letting whatever condensation forms on the lid to drip back into the pot. This wants to be a true braise. If the pot does not have a tight-fitting lid, use both parchment and foil to create a tight seal. This can take an hour to braise but sometimes less depending on the cabbage itself. Some heads are sturdier than others. (Note: I find an hour at my burner’s lowest setting works perfectly — I don’t lift the lid once to check on it anymore. I do use a sheet of parchment paper under the lid, which helps create a tighter seal.) Keep an eye on it and cook until soft watercolor green color; the cabbage should still hold its shape and there should be a rich “broth” formed from the anchovy, the sweet liquid of the cabbage, and the now very soft cloves of garlic. Into this stir in a good chunk of cold butter with a wooden spoon and shake the pot a bit as well. This will turn the cabbage a bit creamy and take off any of the hard saltiness of the anchovy. Taste the cabbage, add more salt and pepper if necessary, and squeeze half of the lemon into the pot. Stir. Taste and add more lemon juice if desired. Add parsley if using, stir, then spoon into bowls. Grate parmesan over top and pass more lemon on the side. Try adding capers and a sprinkle of breadcrumbs.

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & HazelnutsParsnips with Prosciutto & Hazelnuts

 

1 lb. parsnips, peeled and sliced in half

9 oz. of good quality prosciutto or speck

1 T. red wine vinegar

1 tsp. Dijon mustard

3 T. olive oil

handful of toasted hazelnuts

2 T. currants (raisins are ok too)

chopped fresh flat leaf parsley

sea salt & pepper

 

Whisk 3 T. olive oil with the vinegar and mustard.  Season with sea salt & pepper and set aside. Roast the parsnips:   Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).   Drizzle w/ olive oil and sprinkle with kosher salt & pepper.  Roast in a 400F oven for about 20-25 minutes, turning once. Add the cooked parsnips to a large platter.   Drape the prosciutto around the parsnips and add the currants. Drizzle some dressing over the salad (you can use the leftover dressing tomorrow or the next day, keep in the fridge). Sprinkle with the toasted, chopped hazelnuts and fresh flat leaf parsley.   A sprinkle of sea salt to taste before serving.

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & MintPoached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

 

2-4 leeks, washed (white parts only)

2 T. olive oil

kosher salt

fresh ricotta

mint leaves

toasted hazelnuts

juice and zest of a lemon

 

Lay the leeks in a pan with olive oil and season with kosher salt. Cover the pan tightly with aluminum foil and then cover with the lid. You want a tight seal. Cook the leeks in a 250F oven for 30 minutes, until they cut easily with a fork. Remove the leeks to a platter. Place blobs of ricotta on top and zest of a lemon over the ricotta. Next, toast the hazelnuts in a toaster oven (careful, they burn easily) and scatter them over the salad. Garnish with mint leaves. Squeeze some lemon juice over just before serving. Season with sea salt & pepper.

Vegetable Garden on a Plate

Vegetable Garden on a Plate

Vegetable Garden on a Plate

 

6 carrots

1 cucumber

18 mini candy eyes

carrot cookie cutter

250 ml sour cream (1 cup)

1 tsp. garlic powder

1 tsp. dill

1 tsp. onion powder

sea salt to taste

 

Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.

Panko Beer Battered Asparagus

Panko Beer Battered Asparagus

Panko Beer Battered AsparagusPanko Beer Battered Asparagus

 

1 lb. Asparagus

1 C. flour (plus a little extra)

1 tsp. baking soda

1 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. chili powder

1/2 tsp. pepper

1 egg

3/4 C. beer (something light, no porters or stouts)

Panko

Oil for frying

 

Mix all the dry ingredients in a large bowl, except the panko. Mix in the egg and beer. Place the panko in an empty pie pan. Heat the oil over medium high heat. Cut the thick ends off the asparagus and coat in the extra flour. Dip the asparagus in the batter and then lightly coat the asparagus in panko. Fry the asparagus in the oil until the panko and batter turns golden brown.

Refried Black Beans

Refried Black Beans

Refried Black BeansRefried Black Beans

 

2 cans Black Beans rinsed

1 T. Bacon Fat

1/3 C. diced Onion

1/3 C. Chicken Stock

1 tsp. Sea Salt

1/2 tsp. ground Cumin

1/4 tsp. ground Chipotle Pepper

1/4 C. Green Onion diced

Crumbed Cotija Cheese

 

Add the bacon fat to a medium saucepan and heat until hot. Stir in onions and sauté until translucent, about 4 minutes. Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans. Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness. Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

 

1 small cauliflower, broken up into bite-sized florets

2 anchovy filets, chopped

1/2 to 1 cup flat-leaf parsley, chopped

1 clove garlic, minced

1 T. capers, chopped

Zest from a lemon

Juice from a lemon

1/2 cup extra virgin olive oil

Pepper

Salt to taste (optional)

1 cup cooked drained Rancho Gordo Marcella beans (a cannellini bean)

 

Boil the cauliflower in gently simmering salted water for about 8 minutes or until just done, watching carefully not to overcook. Place the chopped anchovies on a cutting board and using the blade of a large chef’s knife, smash them up by mashing them against the board until you have a rough paste, or use a mortar and pestle. Add them to a mixing bowl along with the parsley, garlic, capers, lemon zest, lemon juice, olive oil, and pepper. Gentle mix and test for seasoning. Add salt if necessary. The mix should be strong and aggressive as it will be tossed with mild cauliflower and beans. Depending on your tastes, you may want to add some more lemon juice. Toss the sauce over the cauliflower pieces until well-coated. Add the cooked Marcellas, gently folding them in. (If using Garbanzos, Alubia Blanca, to another firmer bean, you don’t need to be as gentle.) Serve warm or at room temperature.

 

Servings: 6
Serving Size: about 3/4 C.

Calories: 220
Fat: 18 g
Fiber: 3 g
Protein: 4 g

Shoestring Onion Rings

Shoestring Onion Rings

Shoestring Onion Rings

 

2 lb. yellow onions

4 cups whole-fat buttermilk

2 T. hot sauce, preferably Original Louisiana Hot Sauce

Canola oil or peanut oil, for frying

2 cups all-purpose flour, plus more for dusting

2 cups cornstarch

1½ tsp. kosher salt

¼ tsp. finely ground black pepper

⅛ tsp. cayenne pepper

 

Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about ⅛-inch thick or use a Japanese mandoline to thinly slice them. You want the onion slices to be long and a consistent size. Place the sliced onions in a container and cover them with the buttermilk and hot sauce, then weigh down the onions with a plate to submerge them and let marinate in the refrigerator for 6 to 8 hours or up to overnight. Prepare a tabletop fryer with oil and heat to 350°F. Alternatively, fill a large heavy-bottomed pot with 4 inches of oil and heat the oil over medium-high heat to 350°F. Remove the onions from the refrigerator. In a large colander fitted with a bowl underneath it, strain the onions and reserve the buttermilk for double dredging. In a medium bowl, mix together the flour, cornstarch, 1 tsp. of the salt, the black pepper, and the cayenne. Now it’s time to double-batter the onion rings. Place half the onions in the flour mixture and dredge well. Put the dredged rings aside on a lightly floured sheet pan. Repeat with the rest of the onions. Now dredge the onions again, first in the reserved buttermilk and then again in the flour, and return them to the floured sheet pan.  Be sure that all the onions have taken on enough flour. If you see some spots where flour has flaked off, pass the onion back through the flour mixture, really patting the flour onto the onion. Working in small batches, add the onions to the hot oil and fry until browned and crispy, 4 to 5 minutes. Use the fryer onion basket or a spider to transfer the fried onions to a bowl.  Immediately toss with the remaining ½ tsp. salt. Let the oil come back to temperature before you add another batch. Consume immediately.

Delicata Squash Fries

Delicata Squash Fries

Delicata Squash FriesDelicata Squash Fries

 

2 medium delicata squash

1 1/2 T. extra virgin olive oil

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. sour cream

2 T. chipotle hot sauce

1 T. soy sauce

1/2 tsp. granulated garlic

1 tsp. chopped fresh dill

Pinch of paprika

 

Heat the oven to 450 degrees F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Slice the squash into 1/4 inch half moons and toss with the olive oil, salt, and pepper. Spread the sliced over the baking sheet in a single layer. If they are too close together, Spread the rest over a second parchment lined baking sheet. Roast the squash until tender and browned, about 30 minutes. Serve hot with the dipping sauce. Mix the sour cream with the hot sauce, soy sauce, and granulated garlic. Sprinkle with the paprika and serve with the squash fries.

 

Servings: 4
Serving Size: 1/4 of recipe plus 2 T. sauce

Calories: 167
Fat: 11 g
Fiber: 2 g
Protein: 3 g

Aloo Tikki

Aloo Tikki

Aloo TikkiAloo Tikki

 

1 1/2 lb. russet potatoes, peeled and cut into 1 inch slices

1 T. salt

2 T. panko bread crumbs

4 T. potato starch, cornstarch, or rice flour

2 tsp. garam masala

1/2 tsp. cayenne powder

1/4 tsp. ground turmeric

leaves from 4 to 5 sprigs of cilantro, minced

1 shallot, peeled and minced

1 tsp. freshly grated ginger

1 serrano or 1/2 jalapeño chile, seeded and minced

1/2 C. green peas (frozen is fine)

2 tsp. lemon juice

Salt to taste

Oil or ghee for frying

 

Fill a 3 quart sauce pan with water and bring to a boil. Add the potatoes and salt and simmer for 20 minutes, until barely fork tender. Drain the potatoes and return them to the pan over the heat and cook for a minute or two until most of the water has evaporated. Grate the potatoes into the pan and add the panko and potato starch. Add the garam masala, cayenne and turmeric, and mix. Stir in the cilantro, shallots, ginger, chiles, peas, and lemon juice. Taste and add any salt as necessary. Pack some of the mixture into a 1/2 C. measuring cup and then press into a 1/2 inch thick disk. Repeat with the rest of the potato mixture. Place the disks onto a plate and cover with plastic wrap. Refrigerate up to a day until ready to fry. When ready to fry, freeze the patties for about 15 minutes. Bring about 1/2 inch of oil to 350 degrees F in a Dutch oven. Fry the patties in batches until golden on both sides and drain on a paper towel lined plate. Serve.

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

 

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

 

For the greens:  Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

 

For Holly Hill Inn’s Bacon Jam:

 

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar Burgers

Chicken of the Woods Caesar BurgersChicken of the Woods Caesar Burgers

 

1-3 cloves garlic, minced

1 C. mayonnaise

1 tsp. anchovy paste (or 3 anchovies, minced)

2 T. lemon juice (juice from ½ a lemon)

1 tsp. Worcestershire sauce

1 tsp. smooth Dijon mustard

¾ C. Parmesan cheese, grated

1 small pinch kosher salt

½ tsp. black pepper

¼ tsp. white sugar

12 pieces bacon

1½ lb. chicken of the woods, torn into bun-sized pieces

Lard or oil for frying

1 C. all-purpose flour

½ tsp. kosher salt

½ tsp. pepper

4 eggs

2 C. panko breadcrumbs

1 head romaine lettuce, torn into large pieces

4 sesame seed buns

 

Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well. Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them. Bring several inches of oil in a deep skillet to 350°F. Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last. Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan. Keep the fried mushrooms in a 200°F oven while you finish the rest. Tear the lettuce into large, bun-sized pieces. Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and KaleMexican Street Corn Tostadas with Bacon and Kale

 

8 small corn tortillas (or pre-made tostada shells)

1-2 T. olive oil for crisping.

4-6 strips of thick-cut bacon, chopped.

4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works)

2 C. chopped kale (stems removed).

3 T. mayonnaise

2 T. sour cream or Mexican crema

1 clove minced garlic

juice of 1 lime.

½ C. crumbled Cotija cheese

1 tsp. Mexican chili powder.

 

If you are making them from scratch, brush your corn tortillas lightly with olive oil and sprinkle with a pinch of salt. Heat them in a skillet over medium-high heat for 2–3 minutes per side until completely golden brown and stiffly crisped, then set aside. (Skip this if using store-bought crunchy tostada shells). Toss your chopped bacon pieces into a large skillet over medium heat. Cook until beautifully crispy and the fat has rendered out. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the smoky bacon fat inside the skillet. Turn the skillet heat up to medium-high. Drop the corn kernels straight into the hot bacon grease. Let them cook undisturbed for 2–3 minutes at a time so they catch a deep, smoky char. Stir and repeat for about 8–10 minutes total until the corn is nicely caramelized and toasted. Push the charred corn to one side of the skillet and drop the chopped kale into the empty side. Let it sauté in the residual heat and moisture for 1–2 minutes just until it softens, loses its tough bitterness, and turns a vibrant green, then stir it all together with the corn. Turn off the heat. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and fresh lime juice. Pour this directly over your warm skillet mixture of corn and kale, tossing until everything is coated in a velvety glaze. Fold the crispy bacon back into the mix. Lay your crispy tostada shells flat. Spoon a generous mound of the creamy bacon, kale, and corn mixture over each shell. Finish them off by heavy-handedly sprinkling the crumbled salty Cotija cheese and a dust of Mexican chili powder over the top. Serve immediately while the filling is warm and the shells are crunchy!

Butternut pancakes with crispy sage beurre noisette

Butternut pancakes with crispy sage beurre noisette

Butternut pancakes with crispy sage beurre noisetteButternut pancakes with crispy sage beurre noisette

 

(for 8 to 10 pancakes)

200 g/ 1 1/3 C. butternut, peeled and cooked

180 g/ 1 ½ C. plain flour

80 ml/ 1/3 C. crème fraîche

30 g/ 1/3 C. parmesan (optional)

1 egg

1 tsp. baking powder

A pinch of salt

Butter, for frying

For the crispy sage beurre noisette (butter):

A small bunch of sage leaves

80 g/ 1/3 C. unsalted butter

 

In a bowl, mix the egg, cooked butternut purée, and crème fraîche. Add the grated parmesan (optional), salt, flour and baking powder until you get a smooth batter. Lightly butter a frying pan over a medium heat, and cook pancakes – flip them over when the surface starts to become bubbly. Pancakes should be golden brown. For the crispy sage beurre noisette (butter): Heat butter in a small saucepan, add a pinch of salt and sage leaves on a medium heat. Cook for a few minutes until the butter turns golden brown and the sage leaves are crispy. Set aside. Serve pancakes with a drizzle of beurre noisette and sage leaves on top. It is also delicious served with a poached egg.

 

Servings: 4
Serving Size: 2 pancakes with sage butter

Calories: 439
Fat: 28 g
Fiber: 3 g
Protein: 7 g

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

 

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

 

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well.  Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

 

Servings: 2
Serving Size: about 1/2 C.

Calories: 76
Fat: 4 g
Fiber: 3 g
Protein: 5 g

Creamed Corn w/ Parmigiano-Reggiano Cheese

Creamed Corn w/ Parmigiano-Reggiano Cheese

Creamed Corn w/ Parmigiano-Reggiano CheeseCreamed Corn w/ Parmigiano-Reggiano Cheese

 

1 1/2 T. unsalted butter

1 1/2 T. all-purpose flour

1/2 tsp. Kosher salt, plus more to taste

1 1/2 C. whipping cream

2 T. sugar

16 oz. (454g) frozen Sweet Yellow Corn

1/4 C. freshly grated Parmigiano-Reggiano Cheese

 

Using a heavy bottom medium-sized saucepan, melt the butter over medium heat. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. Transfer to a serving bowl. Top with the freshly grated Parmigiano-Reggiano Cheese. Place under the broiler for several minutes or until the cheese has melted. Serve immediately. Store any leftovers in covered dish in the refrigerator.

 

Servings: 6
Serving Size: about 1/2 C.

Calories: 335
Fat: 26 g
Fiber: 2 g
Protein: 6 g

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

 

4 medium yellow (Vidalia) onions, peeled and halved

2 tsp olive oil

3/4 tsp freshly ground black pepper

1/4 tsp salt

2/3 cup less-sodium beef broth

2 tsp low-sodium soy sauce

1/4 tsp dried rubbed sage

1/2 cup finely shredded Gruyère or Swiss cheese

 

Lightly oil or spray dutch oven.  Trim about 1/4 inch off top and bottom of onions so that halves sit flat on a plate. Cut onions in half crosswise and then peel them. Arrange onion halves, cut sides up in prepared oven. Brush tops of onions with olive oil; sprinkle with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Mix beef broth with soy sauce.  Pour over onions. Bake for 30 minutes more or until onions are brown and tender. Sprinkle sage and cheese evenly over onions; cover and bake for 5 minutes or until cheese melts. Makes 4 servings.

 

Servings: 4
Serving Size: 2 onion halves

Calories: 109
Fat: 6 g
Fiber: 2 g
Protein: 5 g

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

 

¼ C. Butter

1/3 C. Flour

2 C. Vegetable Stock

1 C. Onion, diced small

1 C. Choclo (corn)

1 C. Queso Fresco

½ tsp. Turmeric

½ tsp. Salt

 

Melt butter and cook onion until translucent. Add turmeric.  Slowly add flour.  After incorporated, slowly add stock and mix well until mixture thicksn and there are no lumps.  Then add salt, cheese and choclo.  Mix well.  Bake in oven for about 40 minutes until golden.

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

 

4 medium ripe tomatoes, finely chopped

2 medium zucchini, grated

1 medium onion, grated

1/2 bunch fresh parsley, finely chopped

1/2 bunch fresh mint, dill, oregano or basil, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

1 1/2 to 2 cups self-rising flour

1/2 inch sunflower oil, or canola oil, for frying

 

In a large bowl, add the chopped tomatoes, grated zucchini and onion, chopped herbs, and salt and pepper to taste and mix gently to combine. Add enough flour to make a thick batter. Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until golden brown. Turn once to brown both sides. Remove the fritters with a slotted spoon and drain them on paper towels. Serve hot and enjoy.

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

 

1 T. rice wine

1/4 C. vegetable or chicken broth

2 tsp. tamari or soy sauce

1/4 tsp. sugar

1 tsp. cornstarch

2 tsp. cold water

1 pound wild pea shoots

2 T. peanut (or other vegetable) oil

4 cloves garlic, coarsely chopped

In a bowl, combine rice wine, broth, tamari, and sugar; set aside.

 

Mix cornstarch with cold water; set aside. Remove and discard any heavy stems from pea shoots. Heat oil in a wok over high heat. Add garlic and stir-fry just until fragrant, taking care not to burn it. Add pea shoots and stir to combine. Add sauce mixture; cover and cook until pea vines are tender, 1-2 minutes. Uncover. Add cornstarch mixture; cook while stirring just until sauce thickens. Serve with brown rice or a cooked hearty grain such as spelt or barley.

 

Servings: 4
Serving Size: about 1/2 C. (rice not included)

Calories: 112
Fat: 7 g
Fiber: 2 g
Protein: 4 g

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

 

At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

4 medium Walla Walla Sweet Onions

 

1 tablespoon olive oil

½ cup pine nuts, toasted

3 ounces unsalted butter, softened

½ teaspoon lemon zest

½ teaspoon chopped fresh rosemary

¼ teaspoon freshly ground black pepper

¼ teaspoon salt, or to taste

⅓ cup freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

lemon wedges and rosemary sprigs for garnish

 

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

 

Servings: 8
Serving Size: 1 onion half with pine nut butter

Calories: 204
Fat: 19 g
Fiber: 1 g
Protein: 4 g

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

 

1 10-ounce package frozen premium corn

1 T. unsalted butter

2 T. minced fresh mint

Salt

 

Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.

 

Servings: 4
Serving Size: about 1/2 C.

Calories: 89
Fat: 3 g
Fiber: 2 g
Protein: 2 g

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

 

2 T. freshly squeezed lemon juice, plus grated zest of 1 lemon

2 pounds brussels sprouts

2 T. olive oil

2 T. butter

3 garlic cloves, minced

2 T. black mustard seeds or poppy seeds

¼ cup dry white wine or vermouth

Salt and pepper to taste.

 

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve

 

Servings: 6
Serving Size: about 1 C.

Calories: 158
Fat: 10 g
Fiber: 6 g
Protein: 6 g

Baked Endives with Ham

Baked Endives with Ham

Baked Endives with Ham

 

4 Belgian endives, halved vertically

Juice of a lemon

Salt and pepper

2 T. unsalted butter

2 T. flour

1 1/2 cups milk, room temperature

4 slices Black Forest ham or cooked ham, up to you, halved

2 ounces grated Gruyère cheese

 

Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.

 

Servings: 4
Serving Size: 2 endive halves with sauce

Calories: 225
Fat: 14 g
Fiber: 1 g
Protein: 13 g

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

 

2 tsp. za’atar

1/4 tsp. Aleppo pepper

1/2 tsp. coarse salt

2 pounds parsnips

2 T. olive oil

 

Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.

 

Servings: 6
Serving Size: about 3/4 C.

Calories: 144
Fat: 5 g
Fiber: 7 g
Protein: 2 g

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

 

1 stick (4 oz/113 g) unsalted butter, at room temperature

2 T. shiro miso (white miso)

1 T. maple syrup, plus more to taste

1 T. white and black sesame seeds (optional)

1 pound (454 g) shallots, peeled and halved if large

Finely chopped fresh chives (optional), for garnish

 

In a medium bowl, stir together the butter, miso, and maple syrup until combined. Add the sesame seeds (if using) and mix to incorporate. Taste and add more maple syrup, if you’d like a little more sweetness. Transfer the butter to a piece of plastic wrap or wax paper and roll into a cylinder. Refrigerate or freeze until needed. Position a rack in the middle of the oven and preheat to 325°F (160°C). Place the shallots on a quarter-sheet pan and add pats of the miso-maple butter all around. Place in the oven for 5 minutes, or until the butter melts. Gently shake the pan to coat the shallots in the butter, cover with foil, and return to the oven for about 1 hour, or until the shallots are tender and starting to collapse. Lift the foil, baste with the melted butter, then re-cover and return to the oven for another 10 minutes, repeating the basting two more times, or until the shallots are lacquered and glistening. Remove from the oven and let cool before serving warm or at room temperature, garnished with the chives, if you like.

 

Servings: 6
Serving Size: about 1/3 C.

Calories: 210
Fat: 16 g
Fiber: 3 g
Protein: 3 g

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

 

24 oz. whole button mushrooms, trimmed

1 small sweet onion, halved, sliced

1/4 cup of water

3 cloves garlic, minced

2 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., smooth natural peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. crushed red pepper

 

Spray crock with non-stick spray. Place mushrooms and onions into the crock. In a bowl, mix together the water, garlic, soy sauce, peanut butter, rice wine vinegar, sesame oil, and crushed red pepper. Pour this mixture over the mushrooms and onions. Cover and cook on low for 5-6 hours.  To serve, stir the mushrooms gently through the sauce, then remove with slotted spoon.  Serve with toothpicks.  Optional: Garnish with diced scallion and sesame seeds.

 

Servings: 6
Serving Size: about 1/2 C.

Calories: 55
Fat: 2 g
Fiber: 2 g
Protein: 5 g

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

 

Servings: 6
Serving Size: about 2/3 C.

Calories: 266
Fat: 26 g
Fiber: 3 g
Protein: 3 g

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.

 

Servings: 3
Serving Size: 1/3 of the batch (about 1 beet)

Calories: 96
Fat: 3 g
Fiber: 5 g
Protein: 3 g

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!

 

Servings: 4
Serving Size: 1/4 lb. scapes with 1 T. butter

Calories: 168
Fat: 15 g
Fiber: 3 g
Protein: 2 g

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

 

Servings: 6
Serving Size: about 3/4 C. with tomatoes

Calories: 237
Fat: 19 g
Fiber: 4 g
Protein: 3 g

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.

 

Servings: 4
Serving Size: about 1 1/4 C.

Calories: 139
Fat: 11 g
Fiber: 3 g
Protein: 4 g

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.

 

Servings: 2
Serving Size: 1/2 of recipe

Calories: 431
Fat: 13 g
Fiber: 10 g
Protein: 10 g

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.

 

Servings: 8
Serving Size: about 1 C.

Calories: 208
Fat: 17 g
Fiber: 4 g
Protein: 5 g