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Category: Vegetables

Garlic Mustard Roulade

Garlic Mustard Roulade

Garlic Mustard Roulade

 

1 pound garlic mustard greens, flower stalks, and flowers

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1 tsp. smoked paprika

2 tsp. granulated garlic

1/2 tsp ground black pepper

4 egg yolks

4 egg whites

2c. shredded mozzarella cheese

 

Heat oven to 425° F. Prepare a sheet pan with parchment paper. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible. Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper and egg yolks. Pulse until the garlic mustard greens are finely chopped.  In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.. Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.

Celery Roses with Herb Cream Cheese

Celery Roses with Herb Cream Cheese

Celery Roses with Herb Cream Cheese

 

6 or 8 washed and dried Ribs of Celery that have been cut all the same length.

 

Herb Cream Cheese

 

1 Tablespoon Fresh Parsley, minced

1 Tablespoon Fresh Chives, minced

1 Tablespoon Fresh Marjoram, minced

1 Teaspoon Fresh Thyme (lemon thyme if you have it)

1/2 Teaspoon Fresh Lemon Zest

1 Tablespoon Lemon Juice

1/4 Teaspoon Garlic Powder

1/8 Teaspoon Sea Salt

4 ounces of Light Cream Cheese (50% less fat), at room temperature

 

Mix all ingredients together until smooth. Don’t use a food processor for this or the cream cheese will turn green.

 

Spread cheese mixture on each rib of celery, making sure to clean the sides; do not overfill.  After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese.  Wipe the edges clean after you have them all formed together.  The more celery ribs you add the more your “flower” will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them.  Once you get all your stalks together, lay it down on a cutting board and carefully cut into 1 inch thick slices.  Clean you knife off after each cut.  Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut.  You can see by the top flower that it kept it’s round shape, where as the lower flowers have a flat side to them.

Pickled Mustard Green Stems

Pickled Mustard Green Stems

Pickled Mustard Green Stems

 

Mustard Green Stems

Clean qt. Jar with Tight Light

 

In a small bowl add:

1 cup Organic Apple Cider Vinegar

1 generous Tbsp Pickling Spices

1 dried small red pepper, left whole (optional)

1 tablespoon fresh dill, chopped

 

Stir to blend. Slice the stems of the Mustard Greens into bite-size chunks and fill jar to about 3/4 full.  Pour over the pickling vinegar blend and add just enough water to fill jar.  Add a bit of sea salt if desired.  Place the lid on tightly and shake to distribute the spices.  Refrigerate for 2-3 days, give it a good shake once a day.  These will keep for a month or more refrigerated

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.

Fried Bacon & Cabbage

Fried Bacon & Cabbage

Fried Bacon & Cabbage

 

1/2 lb bacon 1/2 package, chopped

1/2 yellow onion diced

1 clove garlic minced

1 head green cabbage chopped

1 teaspoons sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 teaspoon red pepper flakes optional

1 bunch of flat leaf parsley chopped for garnish

 

Sauté chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving fat drippings in sauté pan for cooking onions and cabbage. Sauté onion over medium heat until translucent (approximately 5 minutes). Add minced garlic and sauté one minute longer. Add cabbage, salt, pepper, and paprika to onion/garlic mixture and sauté over medium Heat until the cabbage is just beginning to get tender. Return bacon crumbles and red pepper flakes and sauté for one minute longer. Garnish with a light sprinkle of chopped parsley. Serve immediately.

Caraway Spiced Carrot Salad

Caraway Spiced Carrot Salad

Caraway Spiced Carrot Salad

 

2 pounds carrots, peeled and cut diagonally

2 garlic cloves, minced

1 tsp freshly ground caraway seeds

3 tbsp olive oil

3 tbsp chopped flat leaf parsley

2 tsp fresh lemon juice

 

Steam the carrots until tender but still retain their shape.   When the carrots are cooked, carefully remove the steaming basket and set aside. Meanwhile,  heat 1 tbsp of olive oil  in a small sauté pan. Add the garlic, ground caraway and parsley. Cook for one minutes stirring constantly until fragrant. Remove the pan from the heat. Add the hot carrots to the herb mixture and toss. Add the remaining 2 tbsp of olive oil and lemon juice and toss again. Transfer to a plate and leave to infuse for at least an hour. Enjoy the salad at room temperature.

Herby Cheesy Roasted Brussels Sprouts

Herby Cheesy Roasted Brussels Sprouts

Herby Cheesy Roasted Brussels Sprouts

 

About 4 cups of Brussels sprouts, cut in half

Olive oil

Salt

Chimichurri

½ cup grated Parmesan cheese

 

Preheat your oven to 425ºF. Toss the Brussels with a drizzle of oil, a pinch of salt and about 2-3 T.  Chimichurri. Then toss the sprouts with the cheese. Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer.  Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy.

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.

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

 

5 Large carrots, peeled and ribboned into thin strips

5 Radishes, thinly sliced

1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish

1 T. sesame seeds, nigella seeds, or seed of choice

 

3 T. rice vinegar

1/4 C. water

1/4 tsp. sea salt

1 T. olive oil

1 tsp. toasted sesame oil

1 T. honey

ground black pepper

 

Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.  In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.  Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.  Top with seeds and garnish with extra mint leaves. Serve immediately.

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!

 

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

 

4 T. bacon drippings (or other veggie oil)

5 C. cabbage, coarsely chopped

1 tsp. caraway seed

 

Melt Bacon dripping in a saucepan (or heat oil). Add cabbage. cook on low heat for 30 minutes. Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours. Give the pot a stir every time you pass by the stove. The cabbage will be golden brown when it is done.

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.

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

 

Americans love their lawns and hate weeds. In fact, Americans use upwards of 90 million pounds of pesticides on lawns yearly. Yet despite all the efforts made against them, weeds still prevail, resorting to popping up through the cracks in sidewalks if they must, along roadsides, and in garden paths. Their resiliency is part of what makes them so special — they are up for a challenge and continue to thrive despite adverse conditions. Dandelion is one such hardy weed, tenacious and determined to overcome all obstacles. And while many hate it as a pestilent lawn invasive, dandelion is beloved by children, herbalists, and bees and has been revered as a food and medicine throughout history’. In fact, European settlers purposefully introduced dandelions to the United States so that they could eat the leaves as a spring green.

12 garlic cloves (about 3 heads)

Olive oil

1/2 pound dandelion greens

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

 

Peel the garlic cloves and trim off the ends. Place the cloves in a small saucepan or cast-iron pan; the pan should be just big enough that the garlic cloves can sit flat on the bottom without overcrowding. Add enough oil to cover them by half. Turn the heat on as low as possible. As the oil heats, the garlic will begin to smell delicious and turn a warm yellow color. After 5 minutes, flip the cloves. Continue cooking, flipping the cloves every 5 minutes, until they are soft and mushy. The total cooking time is usually 20 to 30 minutes, but it depends on how low you’re able to set the heat on your stove, and the slower you cook them the better. If your stove will not go low enough and the oil gets so hot you think the garlic may bum, take it off the heat for a moment, let it cool, then return it. While the garlic is cooking, chop the dandelion greens into 2-inch pieces. When the garlic is done, transfer the cloves and the oil into a large skillet and mash them with a fork until they are broken down but still a little chunky. Turn the heat to medium-low. Once the oil is warm, add the dandelion greens, sprinkle with salt and pepper, and cook, stirring continuously, until the greens have wilted, 5 to 8 minutes. Add the lemon juice and cook for another minute or two. Season to taste with salt and serve hot.

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.

 

1 C. olive oil

1/2 C. soy sauce

2 scallions, green and white parts separated, and green parts thinly sliced

2 cloves garlic, peeled and crushed

2 T. honey

5 T. white wine

Salt and freshly ground black pepper

1 1/2 lb. maitake mushrooms

1/2 bunch watercress, roots trimmed

 

Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 T. of the wine in a blender and blend until smooth. Season with salt. Cut the maitake into slices 1 inch thick. It’s important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight. Heat a grill until it’s very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside. Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 T. white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon. To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

1 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1 pinch sea salt

Freshly ground black pepper

2 T. extra-virgin olive oil

1 pound sweet pea tendrils, washed and dried, thick stems discarded

2 carrots, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler

6 radishes (such as French breakfast or icicle), thinly sliced

1/2 Vidalia or other sweet onion, thinly sliced

 

In a small bowl, combine the vinegar, mustard, salt, and pepper to taste. Slowly whisk in the olive oil until a light emulsion has formed. In a large serving bowl, combine the tendrils, carrots, radishes, and onion. Drizzle in just enough of the vinaigrette to lightly coat the vegetables and tendrils and serve.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water

 

White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk

 

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.  Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms

 

2 T. salted butter

4 cloves garlic, finely diced

21 oz. mushrooms, washed and dried with paper towel

1 small onion, chopped

1/2 C. white wine. optional, use stock for lower carb

5 oz. jarred sun-dried tomato strips in oil, (reserve 1 T. of the jarred oil for cooking)

1 1/2 C. heavy cream

Salt and pepper, to taste

3 C. baby spinach leaves, washed

1/2 C. fresh grated Parmesan cheese

1 tsp. cornstarch, optional — (mix cornstarch with 1 T. water for a thicker sauce), omit for lower carb

1 tsp. dried Italian herbs

1 T. fresh parsley, chopped

 

Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all their flavors. Cook mushrooms in the tomato flavors for about 5 minutes. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Mix in the herbs and garnish with parsley. Serve over mashed cauliflower, zucchini noodles or steamed veg.

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus

Garlic Butter Grilled Asparagus

 

1/4 cup (1/2 stick) butter

2 cloves garlic, finely chopped

1 tsp. finely grated lemon peel

2 T. fresh lemon juice

1  1/2 pounds asparagus, trimmed

1 T. extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. ground black pepper

 

Place the butter in a skillet, and heat over medium heat until melted. Add the garlic and lemon peel to the butter, and cook, stirring constantly, for 1 minute. Remove the skillet from the heat, and then whisk in the lemon juice. Heat the grill to medium-high heat. Place the asparagus in a bowl and toss with the oil, salt, and pepper. Grill for 6 to 8 minutes, rotating every 2 minutes. Toss the asparagus in a bowl with the butter mixture. Serve warm.

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.

 

For the dressing:

2 anchovy fillets, drained

2/3 C. olive oil

2 garlic cloves, peeled

Leaves from a sprig of thyme

A few fresh basil leaves (optional)

1/2 small red chile, or a pinch of red pepper flakes

1 tsp. Dijon or English mustard

2 tsp. cider vinegar or wine vinegar

A few grindings of black pepper

 

A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks

 

For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

Bone Broth Carrot and Zucchini

 

4 medium carrots

1 zucchini

1 yellow summer squash

1 C. mirin

1/4 C. extra-virgin olive oil

1/4 C. bone broth or stock

1 tsp. sea salt

2 tsp. dill weed (or 1 1/2 T. fresh)

1 tsp. oregano

 

Preheat oven to 350° F. You can cut these vegetables however you want: If you’re in a hurry and not concerned about presentation, you can rough cut them into chunks. You can avoid chopping altogether by using one of the slicing attachments on your food processor and slice them into half-moons or rounds (a fast and easy kitchen trick). You can amp up the presentation for a fancy dinner by julienning them (again, your food processor may have an attachment for this— bonus!). Make flat strips (that is, long, thin slices) in your food processor or with a mandolin. As one more creative alternative, you could make thin spaghetti-like spirals with a spiralizer.  Put all ingredients into an uncovered casserole dish and mix well. Bake for 20 minutes (if you’re doing long, thin slices or spirals, cook for 10-15 minutes). The vegetables are done when they’re slightly soft when pierced with a fork. Save the excess liquid for another recipe.

Cream of Collards

Cream of Collards

Cream of Collards

 

4 tablespoons (½ stick) unsalted butter

½ small yellow onion, diced

2 cloves garlic, sliced

¼ cup all-purpose flour

½ cup heavy cream

¼ cup whole milk

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons red pepper flakes

1 bunch collard greens, cleaned, stemmed, and chopped

Vegetable broth or water, as needed

1 cup shredded Parmesan cheese

 

Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly. Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt, pepper, and red pepper flakes. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the greens are tender, 5 to 7 minutes. Add a little broth or water, if needed. Stir in the Parmesan cheese and serve warm.

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

Grandma’s Easy Corn Relish

 

2 small onions, sliced paper thin

1 cup vinegar

8 tbsp, sugar

2 tbsp, mustard seed

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. dry mustard

12-ounce can kernel com mixed with red and green peppers, drained

1 cup cucumber, diced

1 stalk celery, chopped fine

 

In medium saucepan, combine onion, vinegar, sugar, mustard seed, salt, celery seed, and dry mustard. Bring to boil. Reduce heat and cook for 5 minutes. Remove from heat and stir in canned com and peppers. Cool. Spoon into jars. Seal and store in refrigerator or cold cellar.

Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

Pan-Fried Brussels Sprouts with Ghee

1 lb brussels sprouts, bottoms cut off and halved

2 T. ghee

1 cup white wine, we used La Crema Monterey Pinot Gris

salt and pepper, to taste

 

Add pan to high heat. Add ghee, let melt. When ghee is melted, add in brussels. Be careful when standing near pan- they can pop and splatter a bit when giving off moisture. When brussels sprouts are lightly browned, deglaze pan with wine. Let wine cook off, and taste. If brussels need salt, add a pinch at a time (ghee can be very salty, so be careful when adding extra salt.) Cook until brussels are soft. Serve hot.