What to do with Celery Leaves

What to do with Celery Leaves

What to do with Celery Leaves

 

Celery leaves are actually quite tasty and incredibly versatile.

 

Add celery leaves to salads: My aunt likes to cut up the leaves and add them to her green salads. I had never tried it myself until I went to her house for lunch one day. I was surprised to find that it can be a delicious addition to change up and add a burst of flavor to your raw greens. (I think that it especially pairs up well with salads with apple slices.) I think the best leaves for salads are the lighter green, younger leaves, but that is a matter or taste, of course.

 

Add celery leaves and stalk pieces to stocks and bone broths: I like to freeze some of the leaves, and the small, ugly stalk bits I cut from my snacking pieces, so I can have them handy whenever I make stock or bone broth. Celery is probably my favorite vegetable for adding to stocks and broths. Not only is it incredibly healthy, adding its vitamins and antioxidants to your already healthy broths, but it also adds delicious flavor. I also often blend celery leaves and stalk pieces, along with onions, into soups with an immersion blender to give them great flavor and a thicker consistency. (That was a tip I learned from another one of my aunts.)

 

Chop celery leaves and use them as an herb. Celery leaves make a great replacement for fresh parsley in many recipes. You can chop the fresh leaves and add them to salsa and homemade salad dressings, for example. You can also dry the leaves and crumble them, using them as you would dried parsley.

Make pesto sauce with celery leaves.

 

Make celery powder with leftover leaves and ugly stalk pieces. This is actually probably my favorite use of leftover celery leaves and bits and pieces. It’s simple enough to dehydrate the leftover pieces and grind them into a fine powder once they are fully dry. The nice thing about celery powder is that it doesn’t take up much space at all and it keeps very well. I like to add it to soups, sauces, and all sorts of other dishes to add flavor and nutrients.

 

Make celery salt. Celery salt is just a modified use of celery powder. It is often made with ground celery seed that is mixed with salt. Don’t have celery seeds? You can also make a wonderful celery salt using the leaves and other not-so-pretty celery bits. Celery salt is often asked for in recipes, but I like to use it in place of regular sauce in all sorts of recipes to add extra nutrients and flavor!

 

Save for chickens or compost. If you don’t want to use the celery leaves yourself, don’t throw them away! When I’m short on time (and my freezer is full, and I have an abundance of celery powder on hand already), I throw them to my hens and they seem to love them. You can also add them to your compost bin.

 

Celery Powder

 

Wash and dry celery leaves and other celery bits and pieces. (To reduce drying time, consider chopping stalks into smaller pieces.) Fully dry leaves and stalk pieces in a dehydrator or at the lowest heat and convection setting of your oven. (Check occasionally and remove dry, brittle pieces, leaving the rest of the celery pieces to continue drying until brittle.) Once they are fully dry, grind up the celery leaves and stalk pieces until you obtain a fine powder. Celery leaves can be easily pulverized with a mortar and pestle. If using stalk bits, though, I find it much easier to use a spice grinder of coffee grinder.   Store the homemade celery powder in a well-sealed container to keep moisture out, preferably out of direct sunlight.

 

 

Celery Salt

 

2 Tbsp celery powder

2 Tbsp salt

 

Mix together celery powder and salt. Store in a well closed container in a cool, dark place.

Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

Salted Spicy Watermelon Margarita Popsicles

 

4 cups cubed watermelon

1 jalapeño, halved and seeded, if desired (optional)

2-6 tablespoons granulated sugar, using more or less to your taste

1/3 cup, plus 1 tablespoon tequila

2 tablespoon Cointreau (orange liquor) (orange liquor)

1/2 cup, plus 2 tablespoons lime juice, plus 1 tablespoon lime zest

4 kiwi, peeled and chopped

2 Persian cucumbers, peeled and chopped

flaky sea salt, for sprinkling

 

In a blender, blend the watermelon, jalapeño, and sugar. Strain through a fine-mesh sieve into a pitcher. Add the tequila, Cointreau, and 1/2 cup lime juice + lime zest, stirring to combine. Pour the mixture among 6 popsicle molds or Dixie cups. Freeze one hour. Rinse the blender out and blend the kiwi, cucumbers, 2 tablespoons lime juice, and 1 tablespoon tequila, blend until smooth. Pour the kiwi over the watermelon layer, filling the molds to the top. Insert popsicles sticks. Freeze until firm, at least 4 hours. Serve with lime wedges and flaky salt…and maybe even a margarita too!

Watermelon-Jalapeno Popsicles

Watermelon-Jalapeno Popsicles

Watermelon-Jalapeno Popsicles

 

6 cups chopped fresh watermelon

1/2 cup of lime juice

1/2 cup of sugar*

2 large jalapenos, quartered, seeded and coarsely chopped

1 heaping Tablespoon of lime zest

 

Combine the watermelon, lime juice, corn syrup and jalapenos in a blender and process until pureed. Pour through a strainer or chinois and press out the liquid. Discard the solids. Adjust sweetness/tartness/bite* to taste. Stir the lime zest into the liquid. Pour into Popsicle molds. Freeze until ready to serve. *Depending on the sweetness of your watermelon, you may want to add a little more sugar. Taste and adjust.

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

 

2 garlic cloves, smashed

2-3 Tablespoons olive oil

Pinch of crushed red pepper flakes

4 individual pizza crust(s)

1 pound of thin asparagus spears

2 Meyer lemons*, thinly sliced

1 cup good quality prepared pesto

1 cup ricotta cheese

2 pieces of prosciutto, fried crispy and coarsely chopped

Fresh grated Parmesan Cheese

 

Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse. Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat. Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface. Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks. While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices. Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes. Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!) (* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use small, soft skinned lemons)

Leek Fritters

Leek Fritters

Leek Fritters

 

1/2 Cup Greek Yogurt

1/2 Cup Sour Cream

2 Garlic Cloves, Minced

2 Tablespoons Lemon Juice

3 Tablespoons Extra-Virgin Olive Oil

1/2 Teaspoon Salt

1/2 Cup Parsley

1 Cup Cilantro

 

For the Fritters

 

3 Leeks, Trimmed, Sliced Lengthwise, Cut into 1/2 Inch Pieces and Cleaned Thoroughly

1 Vidalia Onion, Chopped

Extra-Virgin Olive Oil

1/2 Cup Parsley, Chopped

3/4 Teaspoon Coriander

1 Teaspoon Ground Cumin

1/4 Teaspoon Ground Turmeric

1/4 Teaspoon Ground Cinnamon

1 Teaspoon Sugar

Salt

1 Egg White

3/4 Cup Plus 1 Tablespoon All-Purpose Flour

1 Tablespoon Baking Powder

1 Egg

2/3 Cup Milk

4 1/2 Tablespoons Butter, Melted

 

Make the Sauce: This part is super easy. Add all the sauce ingredients to a food processor with the lower blade attached. Run the processor for about 15 second or until the sauce is smooth. Finally, using a rubber spatula, transfer the sauce from the food processor into a small bowl and place in the refrigerator until you’re ready to use it later.

 

Prepare the Vegetables & Spices: Warm a large heavy skillet over medium heat. Then, when the pan is to temperature, add 4 tablespoons of olive oil to it. Also add the cut leeks and the chopped onion and cook for 15 minutes, while stirring occasionally. The goal here is to soften and lightly brown these ingredients. When the leeks and onion have softened sufficiently, transfer them to a medium sized bowl. Add the parsley, coriander, cumin, turmeric, cinnamon, sugar and 1/2 teaspoon of salt. Mix everything thoroughly.

 

Add the egg white to a small bowl and whisk until it forms peaks. After the egg white has a firm consistency, transfer it to the bowl with the softened leek in it. Fold the egg whites into the vegetables.

 

In another medium sized bowl, add the flour, baking powder, 1/4 teaspoon salt, whole egg, milk and butter. Mix these ingredients well until they are smooth. Then, add the batter to the bowl with the vegetables in it and mix well.  Warm a large skillet over medium heat. When the pan is to temperature, add 2 tablespoons of olive oil to it and then add a few ladles of batter as well. Each fritter should consist of approximately 1 ladle-full. Let the fritters cook for about 3 minutes each side. You’ll know when to flip them when you slide a fork under each one and the underside is nicely browned.  As you make your way through the fritters, set each one aside on a plate. When they are all finished, divide them among the different plates. You should end up with 8 fritters in all. Serve with a side of sauce and enjoy.

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

 

1 lb. thin boneless pork loin chops trimmed of fat and cut into ½ inch pieces

½ teaspoon sea salt

½ teaspoon fresh ground pepper

2 teaspoons sesame oil

6 cups cold day old basmati rice

1 ½ cup frozen peas and carrots

1 cup frozen edamame beans

1 small onion diced

½ cup soya sauce

2 tablespoons oyster flavored sauce

1 tablespoon sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger minced

3 eggs

½ cup cooked bacon pieces

2 green onions sliced

 

Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink. Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well. In a small bowl, mix soya sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger. Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soya sauce mixture. Toss well to combine. Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes. While rice is cooking, scramble the eggs in a non-stick frying pan. When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes. Garnish with sliced green onions.

Pistachio Muffins

Pistachio Muffins

Pistachio Muffins

 

1/2 cup vegetable oil

1 cup granulated sugar

2 eggs

1/2 teaspoon almond extract

1 cup milk

2 cups all-purpose flour

1 3.4 oz box pistachio instant pudding mix

1/2 teaspoon salt

2 teaspoons baking powder

Coarse sugar for the tops if desired

 

Optional: ¼ c. chopped pistachios (add to batter)

 

Preheat oven to 425° F. Line muffin tins with muffin liners (I used parchment paper liners (link in recipe card) and they worked great). In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fully combined and fluffy. In a small bowl, whisk together flour, pudding mix, baking powder, and salt. Combine wet ingredients with dry ingredients and stir, just until mixed together. Lumps are okay. Spoon batter into prepared muffin tins, filling each cavity 3/4 of the way full. Sprinkle with coarse sugar if using. Bake at 425° for 6 minutes, then reduce the heat in the oven to 350° and continue cooking another 11-12 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Allow muffins to cool for about 5 minutes before removing them from the muffin tin and transferring to a cooling rack to finish cooling.

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

 

5 eggs

1/2 cup cottage cheese

1/2 cup cheddar cheese

1/4 cup milk

6 slices of bacon crumbled

Salt and pepper to taste

 

Pour 1.5 cups water into the Instant Pot. Add eggs, cottage cheese, cheddar cheese, and milk to a food processor. Process until the mixture is smooth and combined. Divide bacon crumbles evenly between egg molds. Pour egg mixture over bacon. Place silicon egg mold onto the trivet and carefully lower into the Instant Pot. Place foil loosely over the top. Set the Instant Pot to Steam for 8 minutes, Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.  The egg bites may puff up a bit and look like they are going to pop out of the mold, this is normal, they will settle back down into the mold,

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

 

Six big Yukon Gold (or any of your favorite yellow flesh potatoes)

1 tsp sweet paprika

1 tsp ground cumin

3 tbsp olive oil

2 tbsp chopped parsley

2 tbsp chopped cilantro

1 tsp fresh lemon juice

2 garlic cloves, pressed or minced

1 tsp Harissa, or your favorite hot sauce (Optional)

Salt

Freshly ground black pepper

 

Preheat the oven at 400F. Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine. Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes. Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.

Pickled Kohlrabi

Pickled Kohlrabi

Pickled Kohlrabi

 

Pickling Mixture

3/4 c white vinegar

1 1/4 c water

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon dill seed

1 teaspoon mustard seed

1/4 teaspoon red chili flakes

 

Peel and slice 3 kohlrabi, 1/4 inch thick. Peel one carrot and slice into thin sticks. Parboil the carrot briefly (should yield to a fork but not be soft). Place raw kohlrabi, carrot, 2 crushed garlic cloves, 1 bay leaf, and a sprig of fresh dill into a quart canning jar. Heat pickling mixture to boiling and pour over the vegetable mixture in the jar, filling the jar completely. Let cool, then refrigerate for 3-4 days before use. Will keep for several weeks in the refrigerator.

Green Tomato Relish

Green Tomato Relish

Green Tomato Relish

 

Slice:

One-half peck green tomatoes (about 8 lb)

12 bell peppers, about 1/3 red or as available

5 large onions (less if Spanish onions, which are larger)

1 large garlic bulb or about 8 cloves of garlic

 

In a crock: Layer these sliced vegetables with about 1/2 cup pickling salt; add scant teaspoon to finish as needed. Push  a clean plate down over the vegetables until brine covers them.  Cover the crock and set in cool corner overnight.   Drain and rinse after 12 hours (approximately).

 

Pickling mixture:   (Heat in resistant pan, enamel or stainless steel)

1 1/2 quarts cider vinegar

2 lb light brown sugar

1 T plus 1 t powdered ginger

1 T plus 1 t dry mustard

In infuser bag or wrapped in cheesecloth

2T whole cloves

2 sticks cinnamon

1 T celery seed

 

Add vegetables and simmer until translucent.  Try to avoid a heavy boil. Can these in pint jars for 15 minutes (hot water bath canning). Pickles can first be chopped in a food processor, taking care not to purée the relish. Allow pickles to mellow for 1 month before using.

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

 

1 1/2 pounds ground beef

3 tablespoons vegetable or canola oil

10 corn or flour tortillas

1 8-ounce package sour cream

cilantro optional

1 cup canned black beans rinses and drained

2 cups shredded Monterrey Jack or Cheddar cheese

1 homemade enchilada sauce recipe

 

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined. For the Enchilada Assembly: Preheat oven to 350º F. Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy. Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. Place in oven and bake 15 minutes, or until cheese has fully melted. Remove from oven and top with additional cilantro, if desired.

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites

 

1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, pitted Black Olives

 

Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Marinara Cheesy Baked Eggs

Marinara Cheesy Baked Eggs

Marinara Cheesy Baked Eggs

 

1 cup marinara sauce

4 large eggs

1/4 cup fat free or low-fat milk

1/4 cup shredded gruyere cheese

2 tablespoons freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

1/4 cup basil leaves, chiffonade

 

Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes.

Serve immediately, garnished with basil leaves, if desired.

Cucumber Avocado Toast

Cucumber Avocado Toast

Cucumber Avocado Toast

 

2 pieces sourdough bread, toasted

2 tablespoons Rice Vinegar

½ teaspoon Soy Sauce

1 teaspoon Sesame Oil

½ lime, juiced

1 teaspoon olive oil

¼ cucumber, thinly sliced with a mandolin

1 avocado, thinly slices

½ teaspoon sesame seeds

Salt and pepper to taste

 

As your bread is toasting, combine rice vinegar, soy sauce, sesame oil, lime juice, and olive oil into a bowl and add the cucumber, tossing to coat. Allow this to sit for 3-5 minutes. Once the toast is toasted to your liking, fan half of the avocado onto each piece of toast. Place marinated cucumber ribbons onto the avocado and drizzle remaining dressing over the top. Sprinkle with salt and pepper and sesame seeds to your taste.

Lychee Sorbet

Lychee Sorbet

Lychee Sorbet

 

2 tins (20oz, each) canned lychees or 1 ¼ lb. fresh lychees flesh (peeled and deseeded)

2 tablespoons agave syrup or honey

Mint leaves for garnish (optional)

 

Combine the lychees and agave syrup or honey into a Nutribullet or food processor and blend until you get a smooth texture.

Using Ice Cream Maker: Transfer the lychees mixture into the ice cream maker and follow the instruction manual. Serve immediately when ready or transfer to a freezer proof container and freeze until ready to serve. Serve with mint leaves.

 

Without Ice Cream Maker: Transfer the lychee mixture into a freezer proof container and freeze for around 8 hours or overnight. Check occasionally with a fork to see whether consistency has been achieved. Once desired consistency is achieved, remove from freezer and serve immediately with mint leaves.

 

Yield: 4 servings

Calories: 25

Fat: 0g

Fiber: 0g

Crepe Bar

Crepe Bar

Sweet Crepe Bar

Fruit (Berries, Slice Banana, cooked stone fruit or apples

Filling (ricotta, whipped cream, Whipped honey Cream Cheese, Fruit Curd, Pudding, mascarpone, Jam, Peanut Butter, Dulce du Leche

Toppings (Shredded Coconut, slivered almonds, granola, chia seeds, mini–Chocolate Chips, Sprinkles

 

Savory Crepe Bar

Protein (Prosciutto, Crumbled Bacon, scrambled egg, sliced boiled egg, thinly sliced steak

Cheese (Brie, Goat Cheese, Cheddar, Mascarpone, Whipped Cream Cheese, Mozzarella, Cottage

Sauce (Pesto, Mojo Sauce, Balsamic Reduction, Marinara, Tapenade,

Vegetables (Sun Dried Tomatoes, spinach, Roasted Red Pepper, Sauteed Mushroom, Caramelized Onions, Tomato Relish,

Fruits (sliced Pears,

Toppings (Herbs, Chopped Scallions

Lemongrass Lemonade

Lemongrass Lemonade

Lemongrass Lemonade

 

1 cup granulated sugar

2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces

3 cups water

1 cup fresh lemon juice (from about 3 large lemons)

1/2 cup fresh lime juice (from about 2 limes)

Pinch salt

2 cups ice

1 lemon, thinly sliced

2 stalks lemongrass, cut into 4 swizzle sticks (optional)

 

In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt. Stir well and add the ice. Serve in tall glasses with more ice. Garnish with the lemon slices and the lemongrass swizzle sticks.

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

 

1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)

1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar

4 tablespoons minced fresh ginger

I head of garlic, peeled and minced

1 teaspoon red pepper flakes

5 lbs beef short ribs, (aka English Cut)

1-2 stalks green onions, sliced thin for garnish

1/2 teaspoon white sesame seeds for garnish

 

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds. *Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

 

2 cups fresh Parmesan cheese finely grated (see notes)

1 T. flour

½ tsp. oregano see notes

1 T. pine nuts

 

Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats. If your Parmesan isn’t fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.

Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. Recipe Notes: For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.

I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

 

1/3 cup all purpose flour

1/2 tsp. black pepper

1 large egg

1/2 tsp. kosher salt

2/3 cup panko breadcrumbs

1 (11 oz.) log soft goat cheese

for frying:

2 cups oil (grapeseed, canola or veg oil)

for garnish:

1 T. honey

2 T. minced fresh chives

 

In a medium bowl, combine flour and black pepper. In a separate bowl, whisk egg, salt and 2 tablespoons water. In a separate bowl, add panko. Roll goat cheese into 24 (1-Tablespoon size) balls. Roll each ball in flour, then egg, then panko crumbs, coating evenly. Freeze 20 minutes, or until firm. When ready to cook, set a deep saucepan to medium-high heat. Heat oil to 350 degrees F. Fry goat cheese in batches, 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon to a paper towel lined plate. Arrange goat cheese poppers on a platter. Drizzle with honey and sprinkle with chives. Serve immediately.

60 Clove Creamy Garlic Soup

60 Clove Creamy Garlic Soup

60 Clove Creamy Garlic Soup

 

6 heads garlic

Olive oil

1/2 onion, diced (yellow or white)

1 bundle of thyme

3 cups stock (chicken or vegetable)

1/2 cup shredded Parmesan cheese

1 yellow potato (such as Yukon gold)

2 cups milk of your choice (unsweetened if non-dairy)

1/4 cup dry white wine

Parsley, for garnish

Salt and pepper, to taste

 

Preheat the oven to 400 degrees F. Trim the tops off the heads of garlic to expose the cloves and transfer to a large piece of foil. Drizzle the heads with olive oil and salt generously. Wrap in foil and roast in the oven for 45 minutes to an hour. Transfer to the fridge until cooled completely. Peel and dice the potato. Add to a pot of salted, boiling water; boil for 8-10 minutes, or until a fork can pierce easily. Drain.

Sauté diced onions in an oiled skillet on medium heat until translucent, about 10-12 minutes. Squeeze the cooled cloves out of each head of garlic and add to a blender or food processor, then add the onion and potato and pulse until a consistent paste forms. Add one cup of milk and blend until smooth. Pour this mixture into a large pot and warm over medium-low heat on the stovetop. Stir in the remaining cup of milk and the broth. Drop in the bundle of thyme and white wine. Cook and stir until you can no longer smell the alcohol but be careful not to let the soup reach a boil. Stir in the shredded Parmesan and add salt and pepper to taste. When ready to serve, remove the bundle of thyme and plate with a drizzle of olive oil, chopped parsley, and homemade croutons.

Cranberry Poblano Salsa

Cranberry Poblano Salsa

Cranberry Poblano Salsa

 

1 red bell pepper

1 poblano chili

1/2 cup sugar, plus more if needed

1/2 cup orange juice

1/4 cup water

12 ounces cranberries

2 T. grated orange peel

1/4 cup chopped toasted pecans

1/4 cup chopped fresh cilantro

Pinch cayenne

Salt

 

Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a T. at a time.

Once the peppers are ready, stir them into the cranberry salsa along wit the orange peel, pecans, cilantro, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.

Ginger Zinger

Ginger Zinger

Ginger Zinger

 

This is a terrific breakfast juice that will perk up your whole system.

 

2 apples, roughly chopped

2 ripe pears, roughly chopped

1-cm piece fresh root ginger, or to your personal taste

 

Juice all the ingredients following the instructions for normal juicing in your juicer manual.  Drink immediately, or chill an hour and then enjoy.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

 

1 T. olive oil

12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4″-thick coins

2 pints cherry tomatoes

2 garlic cloves, pressed or finely chopped

4 sprigs thyme

2 bunches broccolini (about 1 pound), trimmed, halved lengthwise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 T. unsalted butter, cubed

Crusty bread (for serving; optional)

 

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted. Divide sausage mixture among plates. Serve with bread alongside, if desired.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

 

1 ½ cups all-purpose flour

1 tsp. baking powder

1 ½ tsp. kosher salt

3 large eggs, separated

1 ¾ cups plus 2 T. milk

6 oz. ricotta cheese (1/2 cup plus 2 T.)

¼ cup sugar

1 T. pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving

 

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth. In a large bowl, use an electric mixer to beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain. Preheat the oven to 225°F. Heat a griddle, then lightly butter it. For each pancake, ladle ¼ cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over medium low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Jicama and Melon Salad

Jicama and Melon Salad

Jicama and Melon Salad

 

2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)

2 cups cubed honeydew melon

3 T. fresh lime juice

3 T. chopped fresh mint leaves

1 tsp. lime zest

2 tsp. honey

 

Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

 

6 cups sliced leeks (about 4 large), white and light green part only

8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips OR other type of roasted, seeded, and skinned red pepper

1/4 tsp. saffron threads

3 Tablespoons butter

4 cups chicken broth or stock

2 Tablespoons fresh lemon juice

1 cup chopped pitted green olives in brine

Kosher salt and freshly ground black pepper, as needed

3 pounds Alaska Halibut fillets, skinned, cut into 8 portions

 

Put the leeks, peppers, saffron, and butter in a very large sauté pan or deep pot. Pour in the chicken broth. Cook over medium-high heat until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes. Stir in the lemon juice, olives, and a good grinding of black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The recipe can be made ahead up to this point. Preheat the oven to 300F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch X 13-inch baking dish. Season the Alaska Halibut portions with kosher salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish. Bake just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 T. olive oil

4-oz. jar roasted red bell peppers (water-packed), drained and chopped

2 small cloves garlic, very thinly sliced

1 T. cider vinegar

1 cup canned cannellini beans, rinsed and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

 

Pear Marmalade needs to sit at least 3 hours; Make the day before.

 

Unsalted butter, for greasing the cake pans

2½ cups cake flour

½ tsp. salt

2 tsp. baking powder

5 T. extra virgin olive oil

¾ cup granulated sugar

3 large eggs

Grated zest of 6 lemons

½ cup whole milk

¾ cup pear marmalade

Confectioners’ sugar, for garnish

 

Preheat the oven to 350°. Butter and flour two 8­inch round cake pans. In a medium bowl, toss the flour, salt, and baking powder with a fork to mix well. In a large bowl, beat the olive oil & sugar together with an electric mixer until well blended. Add the eggs one at a time, beating well after each addition. Put the dry ingredients in a sifter & sift about one third onto the egg mixture. Add the lemon zest & fold in the flour and zest, then stir in about one third of the milk. Add the remaining flour and milk in two additions each, blending well. Turn batter into the prepared cake pans. Bake for 25 minutes, or until cakes are beginning to pull away from sides of the pans & spring back when pressed lightly in the center with a finger. Turn the cakes out onto a rack, & invert onto another rack to cool. To assemble, place one cake layer on a serving plate and spread marmalade over the top. Place the second layer on top and gently press the layers together. Sprinkle the top of the cake with confectioner’s sugar.

 

For Pear Marmalade

 

2 lbs. firm unripe pears, peeled, cored, and chopped into small pieces

1 ½ C sugar

3 cloves

1 T freshly ground black pepper

 

In a large bowl, mix the pears, sugar, and cloves together. Cover with a kitchen towel and aside for at least 3 hours to let juices start to run. Transfer the pear and juice to a large nonreactive saucepan, bring to a simmer, and simmer gently, stirring frequently with a wooden spoon to prevent sticking, until the pears are tender. Remove from the heat, stir in the pepper, remove the cloves, & allow to cool.

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

 

2 C. pineapple, cubed

2 green onions, chopped

1/4 C. green pepper, diced

1/4 C. fresh cilantro, minced

2 T. plus 4 tsp. lime juice, divided

1/4 tsp. plus 1/8 tsp. salt, divided

1/8 tsp. cayenne pepper

1 T. canola oil

2 lbs. tilapia fillets

1/8 tsp. pepper

 

In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne pepper. Mix well and chill until serving time. In a separate small bowl, combine oil and remaining lime juice. Brush over fillets; sprinkle with pepper and remaining salt. Cook fish on a grill pan over medium heat, turning once, for 6 to 8 minutes, until fish flakes easily with a fork. Serve fish topped with pineapple salsa. Serves 6 to 8.

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

 

¹⁄³ cup fresh raspberries

¹⁄³ cup chopped shallots

¼ cup raspberry vinegar

½ cup olive oil

Salt and freshly ground black pepper

¹⁄³ cup mascarpone cheese

1 tsp. minced canned chipotle chiles in adobo sauce

½ tsp. minced fresh thyme

12 fresh squash blossoms, pistils removed

Vegetable oil, for frying

½ cup all-purpose flour

 

Beer Batter

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup dark Mexican beer

 

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.  Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve. Prep Beer Batter: Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using. Tip: No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.

Pastelli (Armenian Sesame and Honey Candies)

Pastelli (Armenian Sesame and Honey Candies)

Pastelli (Armenian Sesame and Honey Candies)

 

1 cup sugar

1/4 cup water

1 cup honey

11/2 C. sesame seeds

 

Combine sugar, water and honey in a heavy pan. Stir occasionally over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Boil for about 15 minutes to the soft ball stage. (When a little is dropped into cold water it forms a soft ball.) If you have a candy thermometer, cook to 115°C (240°F). Stir in sesame seeds and return to the boil. Boil for 15 minutes until seeds turn golden and a little of the syrup dropped into water forms a hard ball, 130°C (265°F). Take care not to overcook as the sesame seeds will brown too much, spoiling the flavor. Pour into an oiled 18 x 28 cm (7 x 11 inch) slab cake pan, or on to an oiled marble slab, shaping it into a rectangle of that size with a spatula. (should be 1/4 to 3/8 inch thick). When almost cool, cut into squares, triangles or fingers. Cut again when completely cold

and wrap pieces in waxed paper or cellophane.

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Roasted Fennel & Peppers

Roasted Fennel & Peppers

Roasted Fennel & Peppers

 

2 fennel bulbs, halved and sliced

2 medium sweet red peppers, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

3 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Fresh sage leaves, thinly sliced, optional

Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat. Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

 

Yield: 6 servings; 2/3 cup each

Calories: 67

Fat: 3g fat

Fiber: 4g

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

 

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 T. vanilla extract

 

8 T. (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

1 tsp. vanilla extract

1 T. whole milk

Disc sprinkles (optional)

 

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting. Make the frosting: Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using. NOTES: Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.