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Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

1/2 cauliflower see prep notes below

1 tbsp butter 15g (can be replaced with olive oil for vegan version)

1/2 lemon zest

salt and pepper

For salsa verde

3 tbsp parsley

1 tsp. capers

3 anchovy fillets (can be omitted for vegan/vegetarian version)

1 clove garlic

1 tsp. Dijon mustard

1 tsp. lemon juice

2 tbsp olive oil

 

Preheat oven to 400F/200C. Cut the base off the cauliflower so that it sits more or less flat. Next, cut the cauliflower in half through the middle of the core, all the way through. Cut a slice around 1 – 1.5 in/2.5 – 4 cm thick from each half right the way through from each half so you get two flat ‘steaks’. Keep the florets you have cut off for something else. Warm 1/2 tbsp butter over a medium heat in a small to medium skillet/frying pan that fits both of the cauliflower steaks in lying flat. Add the cauliflower and cook a couple minutes on each side so that it becomes nicely browned. Add the lemon zest and some salt and pepper as it cooks. Add the additional butter in places that seem short on butter so that all of the edges being cooked are coated to help it brown. Turn as needed to brown on both sides. Transfer the pan to the oven and allow to cook for around 10 minutes, or possibly a little longer, until the cauliflower is completely tender. For the salsa verde: While the cauliflower is in the oven, finely chop the parsley, capers, anchovies and garlic together until they are very fine and mixed. Put all into a small bowl and add the mustard, lemon juice and olive oil. Mix well so they are well combined and serve over the cooked cauliflower steaks (you probably won’t need all of it).

 

2 servings Calories: 196kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 134mg | Vitamin A: 13.2% | Vitamin C: 28.9% | Calcium: 2.3% | Iron: 3.7%

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

 

The story behind this dish and her notes follow: “In the fall, chanterelles are oozing out of the forest floor in Washington. My forager, Matsutaki Joe, would show up with bins of them at incredible prices. This is how we captured their essence and enjoyed them in a variety of ways at Crave. My favorite was serving them atop grilled baguette slices rubbed with garlic and smeared with goat cheese. They were incredibly addictive and lasted all winter long. I make sure I have a batch of these on hand all year round for that appetizer on the fly when a friend stops by.” Serve the mushrooms over pasta (such as pappardelle), on flatbread, or even on grilled fish.

 

kitchen notes: Use the freshest possible mushrooms; anything tough, wilted, or with evidence of mold or tiny holes should be discarded. Brush away any pine needles or debris, and trim tough stems.

 

2 pounds assorted wild mushrooms (Robin’s favorites are chanterelle, hen-of the-woods, porcini, and oyster)

2 cups distilled white vinegar

1 cup red wine vinegar

3 cups water

2 medium cloves garlic, slivered

2 T. fine sea salt

10 sprigs thyme

3 bay leaves

2 (2-by-1/2-inch) strips lemon peel, removed with a vegetable peeler

Ground black pepper

2 cups good-quality’ extra-virgin olive oil

 

Tear or cut the mushrooms into thin strips, V4 to V2 inch wide and 2 inches long. Any small mushrooms should be left whole for added aesthetics. (Robin likes to do this with baby oyster mushrooms and hen-of-the-woods.) In a medium saucepan, combine the vinegars, water, garlic, salt, 7 of the thyme sprigs, bay leaves, and 1 of the lemon peel strips. Over medium-high heat bring the brine just to a boil. Remove from the heat and let steep for about 15 minutes.  3 Return the brine to a boil over medium heat and add the mushrooms. Cook for 5 minutes, pressing the mushrooms down into the brine if they float to the top. Drain the mushrooms and spread on a clean lint-free towel to absorb excess moisture. While cooling, sprinkle the mushroom with pepper. Transfer the mushrooms into 2 sterilized pint jars (or 1 quart jar) and completely cover them with the oil. Add 2 of the bay leaves from the brine, the remaining 3 sprigs thyme, and the remaining lemon peel strip, along with a large pinch of additional salt. Cover and tap the jar on the counter to remove any air bubbles. Set the jar in a dark pantry away from sunlight and let the mushrooms cure at room temperature for 1 week. The mushrooms will keep in the refrigerator for up to 1 year. The oil may congeal, so remove the jar from the refrigerator about 30 minutes before using. Note that the mushrooms pack a puckery punch and a little goes a long way. “Save the preserved oil!” says Robin, who likes it brushed on crostini.

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

6 ripe heirloom plum tomatoes

1 cup fine breadcrumbs made from local bread (adjust the herbs depending on the bread type)

1/3 cup finely grated hard aged cheese

1/3 cup of fresh herbs like thyme, rosemary, parsley; whatever you like and have on hand. (basil can burn, so maybe save that for topper as you serve)

1/4-1/2 teaspoon minced garlic or finely chopped shallot

1 T. olive oil

1/4 teaspoon Chardonnay Oak Barrel salt (bread may be salty, so adjust)

1/8 teaspoon fresh ground mixed peppercorns

 

Preheat the oven to 350F. On a baking sheet lined with parchment paper, spread out the bread crumbs and lightly toast them in the oven. This takes less than 5 minutes. Do not brown them, just dry them out a bit. When they come out, mix them with the olive oil, shallots/garlic, herbs and cheese, salt & pepper

Wash and dry each tomato. Slice each tomato lengthwise. You can scoop out a bit of the center seeds and juice if you like. I did to make some room for the topping, but it’s not necessary. Place each half on the baking sheet with the parchment paper. Evenly divide and top each half tomato with the bread crumb mixture. You can drizzle additional olive oil on top of each tomato at this point, or simply watch the baking process so you don’t burn the topping. Bake for about 30 minutes. The longer you bake, the softer the tomatoes will get. I prefer mine firmer for market samples, but you can bake these up to 45 minutes if you closely watch the topping. Riper tomatoes will take less time and be more flavorful.

Vegetable Spiral Tart

Vegetable Spiral Tart

Vegetable Spiral Tart

Tart Crust

2 1/3 cups all purpose flour

3/4 tsp kosher salt

16 tbs butter (chilled and cut into 1/2″ pieces)

1/2 cup water (very cold)

Vegetable Filling

2 cups heavy whipping cream

1 1/4 cup parmesan (finely grated, 1/4 cup reserved)

2 tbs kosher salt

1/2 tsp pepper (ground)

1/4 tsp nutmeg (grated)

1/4 tsp chili powder

3 tbs extra virgin olive oil

3-4 purple carrots (medium)

2 russet potato (large)

2 green zucchini (medium)

2 sweet potato (large)

 

Sprinkle the cold water on top and pulse again just until the dough comes together into a ball, but it won’t be completely smooth yet. You should still see small bits of butter. Place a piece of plastic wrap on your working surface and turn the dough out onto it. Fold the plastic over and press the dough into a 1-inch thick disc. Make sure it is wrapped completely and refrigerate the disc of dough for 2 hours (or overnight). When chilled, place the disk of dough on a lightly floured surface and roll out until 1/8 inch thick, periodically lifting and rotating to make sure it isn’t sticking to your surface (dust your surface as needed). Carefully transfer the dough to your tart pan, easing it in without stretching the sides, and gently press into place. Trim with a sharp knife even with the rim of your pan. Chill until firm to touch, 30 min – 1 hour. At this point it can be frozen (well- wrapped) for 2 weeks if needed. No thawing necessary if you freeze it! Preheat the oven to 375 F. Line the tart shell with parchment paper and fill with pie weights (or dried beans). To partially bake, bake until the surface looks dry and pale, about 25 minutes. Remove from the oven and remove the paper and weights. Return to the oven a bake for 5 minutes longer.

 

Tart Crust

 

To make the dough in a food processor, put your flour and salt in the food processor and sprinkle on your cold butter pieces. Cover and pulse several times until the butter is cut into pea size pieces.

 

Vegetable Filling

 

As your tart shell is being partially baked, prep the vegetables by shaving them into thin ribbons. A mandolin would work but I find a vegetable peeler even easier and faster – and you get even finer shavings, which cuts down on the cooking time of the tart. For the potatoes and sweet potatoes, I recommend cutting them in quarters, length-wise. All the vegetables should roughly be around the same width so when they’re laid upright in the tart, you can visibly see all the pretty, colorful layers. In a large mixing bowl, combine cream, parmesan, salt, pepper, nutmeg and chili pepper. Whisk until combined. Toss the vegetable ribbons into the cream mixture until they’re all coated. Take a ribbon (I like to use zucchini here) since it’s so flexible. Roll it into a tight spiral and place it on the center of the partially baked tart shell. Take another vegetable and wrap it around the center spiral. Continue working outwards, alternating vegetables. The cream actually makes the vegetables stick to each other so it’s not as hard as it looks! Once you’ve reached the edge of the tart shell, brush the top of the tart with olive oil and sprinkle with a good sprinkling of finely grated parmesan cheese. Bake at 350 °F for 50 to 60 minutes, until vegetables are soft and cooked through. Cool in tart pan for 10 minutes, then slice and serve.

 

Baking time will greatly depend on how thin your vegetables are. Using a good quality, sharp Y-peeler is preferred over a mandolin, and much safer and faster to use. If you use a mandolin, I recommend covering the tart with foil to bake for 20 minutes and then removing the foil and bake uncovered for another 45 minutes. In the spring and summer,  you can replace the root vegetables with different varieties of squash and eggplant. I would just decrease the baking time.

Not Carbonara Brussels

Not Carbonara Brussels

Not Carbonara Brussels

 

Sea salt

2 1/4 pounds (1 kg) Brussels sprouts, cleaned and halved

5 1/4 ounces (150 g) bacon, diced

2 small cloves garlic, minced

1 cup (250 ml) heavy cream

1/2 cup (50 g) grated Parmesan cheese

Freshly ground black pepper

1 small bunch fresh parsley, chopped

 

Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.  Fry the bacon in a skillet. Add the garlic at the last moment and fry for 2 minutes. Combine with the Brussels sprouts. Mix the cream and cheese and season with pepper. Set everything aside until ready to serve. Heat the cream mixture in a skillet. Stir in the Brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

6 medium yellow onions, trimmed, peeled, and halved pole to pole

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed

½ cup chopped parsley leaves, plus more for serving

1 cup Panko, divided

4 ounces grated white Cheddar (about 1 cup), divided

 

Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.  Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

Canned Green Tomatoes

Canned Green Tomatoes

Canned Green Tomatoes

green tomato (as many as you want)

salt

Slice green tomatoes into pint jars. Add 1/2 tsp. salt to each jar. Cover with boiling water. Put lids on and put in water bath canner. Bring to boil and boil for 5 minutes. Remove from canner, tighten caps and cool on counter top. Can also use quart jars, adding 1 tsp. salt.

Canning Them for Frying

Slice tomatoes thick, 1/4-1/2″ thick. Pack in wide mouth quart jar with 1 tsp. canning salt.  Add 1/2 tsp. Citric Acid to each quart (or 1 T. Lemon Juice).  Fill with boiling water, leaving about a 1/2 inch headspace. Process quarts  in a boiling water bath for 40 minutes.

They will be soft when removing from the jar, but will hold up for frying.

Coat in seasoned flour, dip in egg beaten with a little milk, then coat in cornmeal.  Panfry in about 1/4″ oil until golden brown.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

 

2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded

 

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Ribbon Vegetable Salad

Ribbon Vegetable Salad

Ribbon Vegetable Salad

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 tsp. seasoned rice vinegar, or to taste
1/8 tsp. Asian sesame oil

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Stuffed Young Zucchini

Stuffed Young Zucchini

Stuffed Young Zucchini

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick

2 tablespoons extra-virgin olive oil

12 crimini mushrooms, chopped

1 small to medium yellow onion, chopped

3 to 4 cloves garlic, grated or chopped

Salt and freshly ground black pepper

2 vine ripe tomatoes or Roma tomatoes, seeded and chopped

2 slices white toasting bread

Softened butter

A small handful flat-leaf parsley

A few sprigs fresh tarragon or a small handful basil leaves

3/4 cup shredded Parmigiano-Reggiano

1 egg, beaten

 

Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

2 pounds Brussels sprouts

1 pound shiitake mushrooms

2 tsp. grapeseed oil or other neutral flavored oil for high-heat cooking, you may need more

¼ C. shiro (white) miso

2 tsp. rice vinegar

1 tsp. maple syrup

1 small garlic clove, very finely minced,

salt to taste

optional: crushed red pepper or togarashi (Japanese chili spice)

 

Wash Brussels sprouts and peel off any wilted or browned outer leaves. Trim the base of each Brussels sprout, then cut into quarters length-wise. Wash shiitake mushrooms, trim off stems (save stems for vegetable stock or other use later). Cut shiitake mushrooms into roughly the same size as the Brussels sprouts quarters. For small/baby shiitakes, cut caps into halves; for larger shiitake mushrooms, cut caps like you would a pizza, into quarters.  Heat grapeseed oil in large pan over medium heat. When hot, add the Brussels sprouts, turning the quarters so one of the cut sides faces down. Allow to cook until starting to brown, about 3 minutes, then turn each Brussels sprout so the other cut side is down. Allow to cook for another 3 minutes. While the Brussels sprouts are cooking on their first side, whisk together the miso, rice vinegar, maple syrup, and minced garlic in a small bowl. Set aside. Turn the heat under the pan to medium-high. Add the shiitake mushrooms to the pan with the Brussels sprouts. Cook while stirring so the shiitake mushrooms do not stick to the pan. Once the shiitake mushrooms are browned and the Brussels sprouts are just starting to char, remove the pan from the heat. Pour in about half the miso mixture and stir to coat the Brussels sprouts and shiitake mushrooms. Taste a Brussels sprout. Add more miso mixture if necessary. Season with salt to taste. Miso is salty so you may not need any salt. Transfer Brussels sprouts and shiitake mushrooms to large shallow serving bowl (or serve straight from skillet). If you are using chili pepper or togarashi for heat, sprinkle over Brussels sprouts and shiitake mushrooms. Serve immediately. Leftovers will keep in a tightly sealed container in the refrigerator for about 2 days.

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

1 head of cauliflower, cut into 2-3” florets

2 eggs, beaten

1 C. breadcrumbs

2 T. Italian seasoning

¼ C. grated Parmesan cheese

2 T. butter

2 T. flour

1 C. milk

½ C. chicken stock

2 C. sharp, white cheddar cheese

¼ C. Extra Virgin Olive Oil

 

After chopping the cauliflower, par-boil it in a medium saucepan for five minutes. Drain and cool so you can handle them. While cooling, gather two separate bowls. In one, crack the eggs and beat. In the other one combine the breadcrumbs, Italian seasoning and Parmesan cheese. Add the Extra Virgin Olive Oil to a large pan and heat to medium high. Drop the cauliflower in the egg first, then the breadcrumb mixture and right into the hot oil. Cook for 2-3 minutes on each side until browned. Then, set aside a covered plate lined with paper towels to drain the cauliflower and absorb any extra oil. Keep warm, working in batches. In a small saucepan, melt the butter, and whisk in the flour until making a quick roux. Then, add the milk, stock and handfuls of cheddar cheese until fully melted and combined. Serve the bites with the cheese sauce for dipping or drizzled over the top.

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

 

1/4 cup vegetable oil

8 ounces fresh shishito peppers, left whole with stems and seeds intact, or other green chiles (such as Padrón)

1/4 teaspoon coarse sea salt plus additional for serving

2 large garlic cloves, thinly sliced

2 teaspoons fresh lemon juice

 

Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute. Add whole chiles and 1/4 teaspoon coarse sea salt; stir constantly until chiles are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until chiles are blistered all over, about 2 minutes longer (some chiles will be soft and some will be slightly firm, depending on size). Transfer chiles to paper towels to drain briefly, then place chiles in medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

10x Prosciutto Slices (remove as much visible fat as possible)

Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)

Ground Pepper (to taste)

Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

 

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

 

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Green Beans with Tomatoes and Bacon

Green Beans with Tomatoes and Bacon

Green Beans with Tomatoes and Bacon

1 pound green beans, trimmed
3/8 tsp. salt, divided
1 1/2 T. butter
1 1/2 tsp. granulated sugar
1 1/2 tsp. minced garlic (1 large clove)
1 1/2 C. cherry tomatoes, sliced in half
2 T. fresh basil, stemmed and chopped
1 rounded T. real bacon bits
Black pepper to taste

In a large skillet, add the green beans, 3/4 C. water, and 1/8 tsp. salt and place over medium high heat. Bring to a boil, cover, reduce heat to medium, and simmer for 6 to 7 minutes, or until beans are crisp-tender. Uncover beans and cook off any remaining water. While the beans are cooking, in a small skillet over medium heat, combine next 4 ingredients (butter through tomatoes), and remaining salt. Cook for 2 to 3 minutes, or until tomatoes just begin to soften. Remove from heat and stir in the basil. Place the green beans on a serving platter and pour the tomatoes over the green beans. Use tongs or a fork to gently combine the tomato mixture with the green beans. Sprinkle evenly with bacon bits and add black pepper to taste, and serve.

 

Yield: 6 servings

Calories: 70

Fat: 4g

Fiber: 2g

WIW: Waffled Portabello Mushroom with Italian Herbs

WIW: Waffled Portabello Mushroom with Italian Herbs

WIW: Waffled Portabello Mushroom with Italian Herbs

1/4 C. extra-virgin olive oil

1/4 C. neutral-flavored oil, such as canola

1 T. Italian herbs (or 1 tsp. each dried rosemary, dried basil, and dried oregano)

1/4 tsp. salt

1/4tsp. freshly ground black pepper

2 portobello mushrooms, stems snapped off and discarded

 

In a shallow bowl or deep dish, combine the oils, herbs, salt and pepper. Stir to evenly distribute the herbs. To prepare the mushrooms, scoop out the gills with a spoon and wipe down the mushroom cap with a damp paper towel to remove any dirt. Place the mushroom caps in the oil mixture and marinate for at least 30 minutes, turning them over about halfway through. Preheat the waffle iron on medium. Place the mushrooms, cap side up, in the waffle iron and close the lid . Check the mushrooms after 5 minutes The caps should be soft and cooked through. Remove the mushrooms from the waffle iron and serve. VARIATION: Top with melted cheese: When the mushrooms have cooked for 5 minutes, lift the lid, place slices of mozzarella or fontina atop the mushrooms, and close the lid for 20 seconds If the cheese has not melted sufficiently, continue cooking with the lid down for another 10 seconds.

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 tsp. kosher salt or flaky or coarse sea salt

1/2 tsp. minced fresh thyme

 

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Amish Onion Fritters

Amish Onion Fritters

Amish Onion Fritters

3/4 c flour

1 Tbsp sugar

1 Tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

Oil for frying

 

Mix together dry ingredients. Add milk and stir.  Batter will be thick. Add onions and mix thoroughly.  Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.

 

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

1 bunch kale, washed and thoroughly dried, thick stems removed
2 tsp. sesame oil blend or neutral-flavored oil, such as canola or grapeseed, mixed with a few drops pure sesame oil
Kosher salt, to taste

 

Preheat the waffle iron on medium. In a large bowl, toss the kale with the oil to coat. Place as much of the kale as will fit in the waffle iron, covering the grid. Some overlap is fine, so don’t worry too much about placing it in a single layer. The kale will cook down considerably, so it need not all lie flat; the pressure of the waffle iron lid will see to that. Close the waffle iron lid for 30 seconds, then open and redistribute the kale for a more even layer. Close the lid again. After 8 minutes, check on the kale. Some pieces may finish before others. Remove those pieces and place them on a plate. It may take up to 15 minutes for the kale to become crispy and chiplike. Repeat Steps 3 and 4 with the remaining kale. Sprinkle with salt and serve.

 

Variations: Use a neutral-flavored oil, such as canola or grapeseed, in Step 2 and sprinkle the finished kale with any of the following:

 

Seasoning salt

Cumin

Smoked paprika

Lemon pepper

Chili powder with a squeeze of lime

Sesame seeds

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

Balsamic Tomato and Asparagus Salad

1 pound asparagus, tough ends removed, cut into 2-inch pieces

1 cup cherry or grape tomatoes, cut in half

2 tablespoons balsamic vinegar

1 tablespoon orange juice

2 tablespoons minced red onion

Black pepper to taste

5 ounces mixed baby greens

3 tablespoons pine nuts, half chopped and half left whole

 

Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.

 

Yield: 4 servings

Calories: 90

Fat: 4.7g

Fiber: 4.1g

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

 

1 pound celery, trimmed, leaves removed

2 tsp. peanut oil

8 ounces red bell peppers, cut into long, thin strips

Pinch of kosher salt

4 tsp. sugar

1⁄2 C. Japanese soy sauce

1⁄2 C. distilled white vinegar

1⁄3 C. cool water

1 tsp. black sesame oil

 

Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, ¾ inch thick. Transfer to a medium bowl.  Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and sauté until the bell pepper softens and blackens in spots, 7 to 8 minutes.  Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day. To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine. (Don’t worry if there doesn’t seem to be enough liquid at first; in a day’s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

9 baby artichokes (about 2 pounds)

2 lemons, cut in half

8 ounces thick−cut bacon, cut into 1/2−inch lardons

1 tsp. chopped fresh rosemary

2 garlic cloves, finely chopped

Kosher salt

3 T. good−quality balsamic vinegar

1/4 C. extra−virgin olive oil

1/4 tsp. flaky sea salt, such as Maldon

1/4 tsp. cracked black pepper

Prep each artichoke by removing the tough outer leaves and peeling the outer layer from the stem with a vegetable peeler or a paring knife. Cut off the top third of the artichoke to remove the tough ends of the leaves. Cut them in half lengthwise and give them a rub all over with one of the lemons as you work so they don’t oxidize and turn an unappealing brown color.  Preheat the oven to 375°F.  Place a frying pan big enough to fit the artichokes in a single layer over medium heat. Add the bacon lardons and cook for 5 minutes, or until most of their fat has been rendered. Remove the bacon using a slotted spoon and set it aside on a plate.  Add the artichokes to the hot bacon fat in a single layer and let them brown, about 3 minutes. Transfer the pan to the oven and cook for 10 minutes, or until soft and tender.  Remove the pan from the oven and add the bacon back in, along with the rosemary and garlic. Return the pan to a burner over medium heat. Give your best go at sautéing, tossing the ingredients around; if you drop some, don’t worry, the dog will love you for it. Season with salt.  Add the vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon, and let the vinegar reduce until sticky but not burnt, about 1 minute. Transfer the artichokes and bacon to a serving bowl, drizzle with the oil, and sprinkle with sea salt and pepper.

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

 

1 T. Olive Oil

2 T. Chopped Garlic

4 T. Chopped Shallots

1 C. Button Mushrooms (sliced)

1 C. Shiitake Mushrooms (sliced)

1 C. Portabella Mushrooms (sliced)

1 C. Crimini Mushrooms (sliced)

1 C. White Wine

2 C. Heavy Cream

 

In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.

 

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Nonstick Cooking Spray

2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)

¼ tsp. salt

¼ tsp. pepper

 

Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.   Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.  Bake 10 minutes. Remove and let stand 5 minutes.

Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.

Couve  (Brazilian Style Kale)

Couve  (Brazilian Style Kale)

Couve  (Brazilian Style Kale)

2 bunches Kale, rinsed, tough stems removed

4 cloves Garlic, minced

3 T. Olive Oil

Salt

 

Tightly roll the collard greens into the shape of a cigar and thinly cut across the rib of the greens. Fry the garlic in olive oil until fragrant. Add the greens and sauté for 5 minutes over medium heat. Season with salt to taste. Serve with carne seca or feijoada completa.

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

Zucchini & Carrot Ribbons with Miso Dressing

1 small zucchini (4 to 6 ounces)

Salt

1 small carrot

1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise

2 scallions (white and pale green parts only), thinly sliced

2 tablespoons sesame seeds

1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)

3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing

 

Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.

 

Lemony Miso Dressing

 

1/3 cup white or yellow miso

1 tablespoon hot water

Juice and minced zest of 1 lemon

1 or 2 cloves garlic, crushed

1/2 cup vegetable oil (not olive oil)

 

Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.

Campfire Slow Roasted Root Vegetables

Campfire Slow Roasted Root Vegetables

Campfire Slow Roasted Root Vegetables

1 bag baby carrots

2 onions peeled and cut in wedges

3 parsnips, peeled and cut into thick slices

1 lb. baby red potatoes, washed (or sweet potatoes, cut into smaller chunks)

6 cloves whole garlic, peeled

3 T. olive oil

½ tsp. sea salt

½ tsp. ground black pepper

¼ tsp. dried rosemary

In a 12” cast iron Dutch oven with feet, combine vegetables and garlic cloves. Drizzle with olive oil and mix to coat evenly. Add salt, pepper and rosemary. Gently mix together. Arrange 4 hot coals in a circle and place Dutch oven over coals. Cover with flat lid and top with 6 more hot coals. Let roast for 75-90 minutes, adding fresh coals as needed. Serve hot.

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms

 

Cooking the mushrooms over relatively high heat encourages them to quickly

release liquid, which can then be reduced to a concentrated, flavorful glaze.

 

1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper

1 lb. cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large

3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine

1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil

 

Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.

Tomatoes Jarra Marra

Tomatoes Jarra Marra

Tomatoes Jarra Marra

One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.

Olive oil

Sherry vinegar

ground cumin

oregano (fresh or dried)

salt and pepper

black olives for garnish

parsley (fresh or dried) for garnish

 

Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.

Baked Honey Tomatoes

Baked Honey Tomatoes

Baked Honey Tomatoes

 

8 medium tomatoes

1/2 C. bread crumbs, fresh, coarse

2 tsp. salt

2 tsp. pepper

1 tsp. Tarragon, dried

4 tsp. Honey

4 tsp. Butter

 

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix breadcrumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

6 slices of bacon

1 head cauliflower, roman or white

sea salt and pepper to taste

 

1/4 C capers, rinsed and chopped

1 clove garlic, minced

1/4 C golden raisins

1/2 shallot, minced

1 T. honey

1/2 lemon, juiced

1/4 C olive oil

salt and pepper to taste

chopped parsley for garnish

 

Preheat oven to 450 degrees. Slice the bacon into lardons and cook in a cast-iron or oven-proof skillet over medium heat until brown and crispy. Set bacon aside to drain on paper towels and reserve 2 T. of bacon fat to cook the cauliflower. Meanwhile prepare the cauliflower by removing the outer leaves and cutting into quarters. Place cauliflower flat side down onto a hot pan with the hot bacon fat and transfer to the oven for 10 minutes. Rotate each cauliflower piece to its other flat side and continue cooking for another 10 minutes or until tender when pierced with a knife.  Combine all of the vinaigrette ingredients in a bowl. Serve the cauliflower with the bacon, vinaigrette and a sprinkle of sea salt.

Tee’s Corn Pudding

Tee’s Corn Pudding

Tee’s Corn Pudding

 

1/4 C. sugar

3 T. all-purpose flour

2 tsp. baking powder

2 tsp. table salt

6 large eggs

2 C. heavy cream

1/2 C. butter, melted

6 C. fresh corn kernels (or thawed frozen)

Vegetable cooking spray

 

Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

 

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

6 C. Cauliflower Florets

¼ C. nonfat Greek Yogurt

2 T. Franks Buffalo Wing Sauce

2 T. Olive Oil Mayo

2/3 C. Panko Breadcrumbs

1/3 dry Breadcrumbs

2 tsp. Canola Oil

¼ tsp. Garlic Salt with Parsley

Preheat the oven to 400°F. Line a baking sheet with foil and set aside. In a large skillet, place the cauliflower and 1 cup of water over medium high heat. Cover and steam for 5 minutes, then transfer the cauliflower onto a paper-towel-lined plate. In a small bowl, whisk together the yogurt, wing sauce, mayonnaise, and 2 tablespoons water. In a separate shallow bowl or pie plate, combine remaining ingredients and toss to mix. Hold a cauliflower floret by the stem, dip and twist the floret top through the Buffalo sauce, lightly wipe off excess sauce, roll into the crumbs, and place on the baking sheet. Repeat with remaining florets. Spray lightly with cooking spray. Bake for 20 minutes, or until golden brown. If you would like your Buffalo Bites crispier or more browned, place them under the broiler for 1 minute before serving.

 

Yield: 6 servings (about ¾ cup)

Calories: 90

Fat: 3g

Fiber: 4g

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

 

2 containers Button Mushrooms

1 T. minced Garlic

4 sprigs Fresh Thyme

Couple splashes White Wine

1 T. Olive oil

1 T. Butter

Salt

Pepper

 

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

Brussels Sprout Mezze

Brussels Sprout Mezze

Brussels Sprout Mezze

2 T. EVOO

4 cloves Garlic, sliced

1 small Onion, chopped

1 oz. Sun-Dried Tomatoes, cut into fine strips

2 ½ C. chopped Tomatoes

1 lb. Brussels Sprouts, outer leaves removed and stems trimmed

Salt, Sugar, and Pepper to taste

1 T. Pesto

Parmesan for serving

 

Heat oil in saucepan with a close-fitting lid over moderate heat. Slowly fry garlic, onion and sun-dried tomato. When softened, add chopped tomatoes. Cook 5 minutes, and then add the sprouts. Season with salt, pepper and a pinch of sugar.  Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.