Cilantro Rice
White long grain rice
1/2 cup olive oil
1 T. salt
2 tsp. sugar
¼ cup fresh chopped cilantro
¼ cup fresh chopped parsley
2 T. fresh squeezed lime juice
Cook rice and mix in oil. Add remaining ingredients just before serving so cilantro does not wilt.
Zucchini Garlic Bites
1 C. zucchini grated and drained well
1 egg
1/3 C. breadcrumbs
1/4 C. Parmesan cheese grated fine
1 clove garlic grated fine
2 T. fresh chives chopped
1 T. fresh parsley chopped
1 tsp. fresh basil chopped
1 tsp. fresh oregano chopped
pinch of salt and pepper
tomato sauce for dipping
Preheat oven to 400ËšF. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater. In a medium bowl, combine all of the ingredients and mix well. Shape a T. of the mixture into your hands, pat into small balls, and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce.
Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce
1/2 cup whole-grain bulgur
1 T. extra-virgin olive oil
1 medium chopped yellow onion
4 large cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. red chili flakes
1 1/2 tsp. kosher salt
1 lb. ground chicken
2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
6 medium red, yellow, or green bell peppers
For the yogurt sauce:
1 1/2 C. non- or low-fat plain Greek yogurt
2 T. extra-virgin olive oil
1 1/2 T. fresh lemon juice, from 1 lemon
1/4 cup finely chopped fresh mint
3/4 tsp. kosher salt
Preheat oven to 400°F. In a medium saucepan bring 1 1/4 C. water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside. In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat. Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes. In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt. Serve peppers warm with yogurt sauce on the side.
Cheese in a Jar
Throughout the Mediterranean, cheesemakers have traditionally preserved their fresh cheeses in jars of olive oil, often with the addition of wild herb branches. It is a glorious snack to make at home. After only a few days in a flavorful marinade, it’s ready to eat with a good crusty loaf or with Real Garlic Toast. Make sure to get a little herby oil in each bite. Cheese in a jar is handy to take on a picnic too—and just as nice for an indoor picnic at the kitchen table.
1/2 pound fresh goat cheese log or mild feta
A few thyme branches
A few rosemary sprigs
A bay leaf
2 garlic cloves, halved
A few black peppercorns
About 1 C. olive oil
Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme branches, rosemary sprigs, bay leaf, garlic, and peppercorns as you go. Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.
Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting
¼ cups warm water (about 110°F)
2¼ tsp. active dry yeast
1 cup granulated sugar, divided
3 large eggs
½ cups buttermilk, at room temperature
1½ tsp. sea salt, divided
4½ cups all-purpose flour, divided
8 T. melted unsalted butter, divided
2 T. lemon zest
½ tsp. ground cardamom
1 T. dried culinary lavender
Lemon Mascarpone Frosting (recipe below)
Lemon Mascarpone Frosting
¾ cups mascarpone cheese
1½ cups confectioners’ sugar, sifted
1½ tsp. lemon zest
3 T. fresh lemon juice
3 T. milk
In a small bowl, whisk together warm water and yeast. When yeast is dissolved, whisk in ½ tsp. granulated sugar. Let sit for 5-10 minutes, until mixture foams up. Meanwhile, in the bowl of standing mixer fitted with the whisk attachment, whisk eggs to combine; add buttermilk and whisk to combine. Add in yeast mixture, ¼ cup sugar, and 1¼ tsp. sea salt. Remove bowl from mixer and add about 2 cups flour and 6 T. melted butter. Stir with a rubber spatula until evenly moistened and combined. Add 2 more cups of flour, return bowl to the mixer, switch to the dough hook attachment, and knead with dough hook at low speed for 5 minutes. Touch the dough; if it is sticky, continue to run the mixer on low speed for up to five minutes more and add more flour, a T. at a time, until the dough is soft and moist, but no longer sticks to your fingers. The dough will pull away from the sides of the bowl, but stick to the bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform. If it sticks to your work surface, knead in more flour, a T. at a time, until it no longer sticks and all the flour is kneaded in. Spray a plastic mixing bowl with nonstick cooking spray and place the ball of dough into the bowl. Spray the top of the dough with cooking spray then cover the bowl tightly with plastic wrap. Set the bowl in a warm, draft-free area until it has doubled in volume, about 2 hours. Brush the bottom and sides of a 13×9-inch baking pan with 1 T. of melted butter. Turn the dough ball out onto a work surface and pat it into a rectangular shape. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining 1 T. of melted butter, leaving about ½-inch of dough unbuttered at the top edge. Combine remaining ¾ cup sugar, lemon zest, cardamom, and ¼ tsp. sea salt in a small mixing bowl and mix together with your fingers, rubbing between your fingers to get the oils out of the lemon zest and release the flavor. Sprinkle evenly over the buttered surface, leaving about ¾-inch uncovered on the top edge. Sprinkle evenly with lavender. Gently press everything into the dough, then roll into a tight cylinder. Pinch the seam of the dough to seal it, then stretch the roll to about 18 inches length and adjust the roll to make sure the thickness is uniform all the way down. Slice into 12 even rounds. Place buns, cut side down, into your buttered 13×9-inch baking pan. There should be some space between the rolls. Cover the pan tightly with plastic wrap and set it in a warm, draft-free area until the rolls get puffy and press against each other, about 1½ hours. Meanwhile, adjust your oven rack to its lowest position, place a baking or pizza stone on the rack (optional), and heat the oven to 350°F. Place your baking pan on the pizza stone (or directly onto the rack). Bake until rolls are golden brown on top, about 25-30 minutes. Cool on wire rack 10 minutes. When the rolls are still warm, spread Lemon Mascarpone Frosting on the top of the rolls. Serve warm. Lemon Mascarpone Frosting While the rolls are cooling, make the glaze. In the bowl of a stand mixer, beat the mascarpone cheese with the paddle attachment until smooth, about 1 minute. When the mascarpone is lump-free, gradually add in confectioners’ sugar with the mixer on low speed. Add the lemon zest, turn the mixer up to medium speed and beat until creamy. Turn the mixer back to low, and slowly add the lemon juice and milk, beating until the frosting is uniform. It should be somewhat thin, but not runny.
Herb Whipped Cream Cheese
8 oz [230 g] cream cheese, at room temperature
2 T. milk
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 T. chopped fresh basil leaves
2 T. chopped fresh chives
1 T. chopped fresh dill
1 tsp. grated lemon zest
Place the cream cheese, milk, salt, and pepper in a food processor. Process until the mixture is whipped and creamy, about 30 seconds. Add the basil, chives, dill, and lemon zest and pulse to combine.
ROASTED GARLIC AND HERB: Replace the lemon zest with several cloves of smashed roasted garlic.
MAPLE CINNAMON: Replace 1 Tbsp of the milk with maple syrup and add 1/4 tsp of cinnamon in place of the lemon zest and herbs.
Kuku Sabzi (Persian Herb Frittata)
Kuku sabzi can be served warm, cold, or at room temperature – making it the perfect make ahead dish and picnic favorite!
4 T. extra-virgin olive oil
5 oz chopped baby spinach (about 4 cups)
3 cups thinly sliced green onions
3 cups finely chopped fresh cilantro leaves and tender stems
2 cups finely chopped fresh parsley leaves
1 cup finely chopped fresh dill leaves and tender stems
12 large eggs
2 T. all-purpose flour
2 tsp. kosher salt
1 1/2 tsp. ground turmeric
1/4 tsp. freshly ground black pepper
Fresh mint leaves, for garnish (optional) Preheat the oven to 375°F [190°C] and set an oven rack in the middle position. In a large nonstick skillet, heat 1 Tbsp of the oil over medium-high heat. Add the spinach and green onions and cook until softened and wilted, about 2 minutes. Transfer to a large bowl and let cool for 10 minutes. Add the cilantro, parsley, and dill and stir to combine. In another bowl, whisk the eggs until lightly beaten. Add the flour, salt, turmeric, and pepper and whisk until smooth. Pour the mixture into the bowl with the herbs and stir until combined. Add the remaining 3 Tbsp of oil to a 9 in [23 cm] square pan and tilt the pan to coat the bottom and sides. Pour the egg mixture into the pan and transfer to the oven. Bake until the eggs are just set, about 30 minutes. Let cool for at least 10 minutes before cutting into 16 squares. Serve warm or at room temperature. Garnish with mint leaves before serving, if desired. Store, refrigerated, in a Stasher bag or an airtight container for up to 3 days.
To fry the kuku instead of baking::Â Preheat 2 Tablespoons of olive oil over medium high heat in a 12 inch skillet. When the oil begins to ripple, pour half of the kuku mixture into the pan, lower heat to medium and cook until the kuku is set on the bottom and beginning to set on the top. Use the flat end of a spatula to divide the kuku into wedges. Flip one wedge at at time and continue to cook until the kuku is fully set and there is no raw egg in the middle. Move the cooked kuku onto a plate and repeat with the other half of the batter, adding more olive oil before you add the batter.
Salmon Baked in Cream with Sweet Bay, Thyme, and Dill
4 (6-ounce) wild-caught salmon fillets
4 bay leaves
1 C. heavy cream
2 T. chopped fresh thyme leaves
2 T. chopped fresh dill
Preheat the oven to 400°F. Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes. Discard the bay leaves and serve, spooning warm cream and herbs over the fish.
So This is Christmas Cocktail
1/2 ounce Rosemary Simple Syrup (see below)
1/2 ounce pomegranate juice
1 tsp. pomegranate seeds
Champagne, for topping glass
Rosemary sprig, for garnish
Rosemary Simple Syrup:
1/2 C. water
1/2 C. sugar
1 cinnamon stick
1 star anise
2 cardamom pods
2 small fresh rosemary sprigs
In a champagne flute or highball glass, combine the rosemary syrup, pomegranate juice, and pomegranate seeds. Top off the glass with champagne and add a rosemary sprig for garnish.
Rosemary Simple Syrup: Combine ingredients in a small saucepan over medium heat, stirring until the sugar dissolves. Strain, transfer to a lidded jar and refrigerate; the syrup will keep for up to 2 weeks.
Calories: 297kcal | Carbohydrates: 63g | Protein: 5g | Fat: 3g | Sodium: 11mg | Fiber: 11g | Sugar: 48g
Slowcooker Branzino with Olives, Goji Berries and Mint Salad
8 skin-on branzino fillets, 4 oz each
6 T. extra-virgin olive oil
4 T. pitted black olives
1 tsp. dried oregano
2 T. red wine vinegar or balsamic vinegar
¼ tsp. salt
¼ tsp. freshly ground black pepper
10 oz watercress or baby kale
1 C. packed, fresh mint leaves
¼ C. dried goji berries or ¼ C. dried cherries
Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours. While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.
4 servings
Calories: 249
Fat: 14g
Fiber: 1g
Ricotta Gnocchi with Parsley Pesto
1 pound fresh ricotta, about 2 C., drained well
Salt and pepper
3 or 4 T. grated Parmesan, plus more for serving
2 eggs, beaten
¼ to ½ cup all-purpose flour, as needed
Fine semolina flour or rice flour, for dusting
3 C. flat-leaf parsley leaves and tender stems
1 small garlic clove, minced
½ cup extra-virgin olive oil
3 T. unsalted butter
¼ cup toasted pistachios, roughly chopped for garnish
Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass. Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 T. of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy. Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands. Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room). To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month. Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 T. pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi. Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.
Green Shakshuka
2 T. olive oil
1/2 medium onion, diced
4 garlic cloves, finely chopped
9 ounces brussels sprouts, shaved or finely sliced
1 zucchini, grated
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
2 C. packed baby spinach
5 large eggs
1/4 cup fresh cilantro, chopped
1 large avocado, for garnish
Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.
Italian Sweet-and-Sour Pork Chops
Don’t forget to tent the chops with foil after removing them from the pan to ensure they stay warm while you make the sauce. And don’t add the butter all at once when finishing the sauce. Incorporating one piece at a time creates a glossy, lightly thickened consistency.
Four 8-ounce bone-in center-cut pork chops, each about 1 inch thick, patted dry
Kosher salt and ground black pepper
2 T. grapeseed or other neutral oil, divided
3 medium shallots, chopped
2 T. honey
2/3 cup red wine vinegar
3 T. salted butter, cut into 6 pieces
1 cup lightly packed fresh flat-leaf parsley, chopped
Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 tsp. salt and ½ tsp. pepper. In a 12-inch skillet over medium, heat 1 T. of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a large plate and tent with foil. Return the empty pan to medium, add the shallots and cook, stirring, until browned and slightly softened, 2 to 3 minutes. Add the honey and cook, stirring, until slightly darkened, about 30 seconds. Add the vinegar and simmer over medium-high until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. If the sauce breaks, add a few drops of water while swirling the pan until the sauce is once again shiny and emulsified. Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat. Season to taste, then sprinkle with the remaining parsley.
Ricotta with Pesto Swirl Dip
Creamy ricotta with a pinwheel pattern of fresh basil pesto invites you to dive in with vegetables or Seedy Crackers. Pesto freezes well. It’s a good idea to make a big batch when basil is plentiful in summer and early fall.
2 big bunches fresh basil
4 garlic cloves
¼ C. Pine Nuts
1 oz. Parmigiano- Reggiano or Pecorino
½ C. olive oil, plus more for serving
1 lb/450 g ricotta
Assemble, prepare, and measure ingredients. Pick basil leaves from stalks and discard stalks. Poach garlic by immersing whole unpeeled cloves in a small pot of cold water; bringing to a boil over medium-high heat, draining, and repeating once. Slip off skins. Heat pine nuts in a small Salt and pepper skillet over medium heat just until golden and aromatic. Grate cheese. In a blender or food processor, combine three-quarters of the basil leaves with poached garlic cloves, pine nuts, and olive oil. Transfer to a bowl and stir in cheese. Season with salt and pepper. Smooth ricotta in an even layer over a serving plate. Swirl in pesto to make a pinwheel pattern. Scatter remaining basil leaves over top and drizzle with some olive oil. Season with more salt and pepper.
Pan-Roasted Little Tomatoes with Basil Ribbons
1 lb. grape or cherry tomatoes
1 garlic clove
Small handful basil leaves
1 T. butter
1 T. olive oil
Salt and pepper
Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Stack basil leaves and slice into thin ribbons.  In a heavy-bottomed sauté pan over medium heat, melt butter with olive oil for about 2 minutes, or until a foam forms. Add tomatoes and garlic and season with salt and pepper. Stir for about 30 seconds, then turn down heat to low and cook, uncovered, for 15-20 minutes, or until tomatoes have given off most of their liquid and caramelized slightly. Transfer warm tomatoes to a serving bowl, scatter basil ribbons over top, and serve immediately with a generous spoonful of pan juices.
Casserole Queens Dill Bread
The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.
Cooking spray
¼ C. (½ stick) unsalted butter
2 C. small-curd cottage cheese
½ C. whole milk
2 (¼-ounce) packages dry yeast
4 to 4½ C. all-purpose flour
¼ C. sugar
1 small onion, finely chopped
2 large eggs
4 tsp. dill seed
2 tsp. salt
½ tsp. baking soda
Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.
Salad of Herbs and Flowers
Northwest chefs are guilty of excess in many areas. The sheer abundance of good things we have to work with drives us to experiment with combinations that would be merely ridiculous in regions with a smaller variety’ of fresh local produce. Raspberries garnish grilled salmon, and in the summer when basil becomes almost ubiquitous, it is slipped into everything from salads to desserts. Somehow, in this Oz-like setting where rainbows are as regular as rain, and hundreds of acres of brilliant red and purple, tulips grow against a backdrop of majestic mountain ranges, we feel comfortable serving and eating outrageously colorful things. So, salads are regularly filled with tiny violas, yellow and orange nasturtiums, and the occasional petals of a day lily. In spring, don’t put it past a Northwest chef to serve the petals of unsprayed tulips in a salad. They’ taste like snow peas and have the texture of the best butter lettuce. Experiment with other edible flowers in season but be sure to use only unsprayed garden flowers and avoid experimenting with blossoms that are of dubious edibility’.
6 to 8 cups mixed baby salad greens, washed and dried
2 to 3 tablespoons Fresh Raspberry and Basil Vinaigrette (recipe follows)
24 to 36 basil leaves
6 tulips (in spring) or day lilies (in summer)
18 nasturtium blossoms
18 violas. Johnny-jump-ups, or pansies
3 chive blossoms
1 cup fresh raspberries
Pick through the salad greens, removing any undesirable leaves. Pile in a large salad bowl and toss with the vinaigrette. Add the basil leaves and toss lightly to avoid bruising the basil. Arrange the petals of the tulips or day lilies on each of 6 chilled salad plates, then divide the dressed greens evenly among them. Tuck 3 whole nasturtium blossoms into each salad, scatter the petals of the violas over the greens, then pluck the petals from the chive blossoms and scatter those over as well. Finally, sprinkle each salad with a few raspberries and serve at once.
Fresh Raspberry and Basil Vinaigrette
Ordinarily a raspberry vinaigrette is made with raspberry-flavored vinegar. This dressing incorporates whole raspberries, and the pulp of the berries allows the oil and vinegar to emulsify to a creamy consistency.
1/2 cup raspberries
3 tablespoons rice vinegar
1 tablespoon sugar
2/3 cup light olive oil or vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 fresh basil leaves
In a blender, combine the raspberries, vinegar, sugar, oil, salt, and pepper; puree the mixture at high speed. Force the puree through a fine strainer to remove seeds. Cut the basil into fine ribbons and stir in. Use 2 to 3 tablespoons for each salad. Dressing keeps, refrigerated, for at least 1 week.
Honey-Glazed Radishes and Turnips
2 T. margarine or butter
1 large shallot
1 1/2 lb. radishes
1 1/2 lb. small turnips
1 c. water
1/4 c. lower-sodium chicken broth
1 T. Honey
salt
pepper
2 tbsp. thinly sliced mint leaves
1 tbsp. finely chopped chives
In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.
Rose Pesto
1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)
1 fistful of fresh, crisp, pink organic rose petals
2 deciliters (1 healthy cup) parmesan, grated
1 deciliter (half a cup) pine nuts
1 garlic clove
2 T. (1 oz.) olive oil
1 T. (0.5 oz.) fresh pressed lemon juice
salt
freshly ground white pepper
Swedish Wasa Rye Bread
Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer. Grate the parmesan cheese and add with pine nuts and garlic into the mixer. Mix. Pour the olive oil into the mixer as you mix.
Mix. Add lemon juice and pepper to taste. Mount the rose pesto on the hard bread.
Throwdown Cocktail
2 lime wedges
¼ cup finely diced fresh pineapple
6 fresh mint leaves, plus whole sprigs for garnish
4 fresh Thai basil leaves, plus whole sprigs for garnish
1 T. sugar
2 T. Ginger Simple Syrup
3 ounces golden rum
Ice cubes
2 T. cream of coconut, such as Coco Lopez
Combine the lime, pineapple, mint leaves, Thai basil leaves, sugar, and simple syrup in a cocktail shaker and muddle well. Add the rum and shake for 10 seconds. Fill 2 rocks glasses with ice, pour the drink over the ice, and float 1 T. of the cream of coconut over each drink. Garnish with mint and Thai basil sprigs.
Charred Pole Beans with Heirloom Tomatoes and Basil
1 pound heirloom tomatoes (sliced)
¼ C. extra-virgin olive oil
1 pound pole beans (trimmed)
3 clove garlic (peeled and minced)
2 T. freshly squeezed lemon juice
¼ tsp. crushed red pepper flakes (or more to taste)
kosher salt (as needed for seasoning)
2 C. whole fresh basil leaves (lightly packed)
Spread the sliced heirloom tomatoes across a serving platter and set aside. Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy bottomed skillet. Add the pole beans and cook them in as close to a single layer as possible, tossing occasionally, until the beans are nicely charred; about 4–5 minutes. Reduce the heat to medium and add the lemon juice and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more. Stir in the basil leaves until just wilted. Transfer to the platter of sliced heirlooms and serve.
Golden Beet Salad with Avocado and Haricot Verts
1 pound golden beets (about 2 to 3 inches in diameter)
1 small red onion (thinly sliced)
¼ C. sherry vinegar (or more as needed)
¼ C. extra-virgin olive oil (plus a little extra to finish)
1 tsp. granulated sugar
1 tsp. vinegar-based hot sauce (such as Tabasco or Cholula)
½ tsp. fine sea salt
freshly cracked black pepper (as needed)
8 ounce blanched haricot verts (or regular green beans)
2 ripe but firm avocados (peeled and sliced)
1 bunch fresh watercress (stems and leaves)
1 bunch fresh cilantro (stems and leaves)
1 bunch fresh mint (leaves only)
Peel the beets and slice them very thinly into rounds that are about 2 to 3 mm thick. Use a mandolin for best presentation. Bring a large pot of water to a boil. Add the beet slices to the pot and simmer them for about 3 minutes; they should be slightly cooked but still crunchy. Drain the beet slices and put them in a large bowl. Add the red onion slices, vinegar, olive oil, sugar, hot sauce, salt, and a few grinds of black pepper to the bowl with the beets; toss to combine. Set aside for at least 10–15 minutes and up to 1 hour, then taste. Adjust seasoning as needed with more vinegar, hot sauce and/or more sugar. It should taste both sharp and sweet, but not too spicy. When you’re ready to serve, spread about half the beet mixture on a large platter. Top with blanched haricot verts, avocado, watercress, cilantro, and mint. Arrange the rest of the beets artistically around the platter, sprinkling any liquid left in the bowl over the salad. Drizzle with extra olive oil and serve.
Dutch Baby with Lavender Sugar
I really love flavored sugars so whenever I have a vanilla bean, I’ve used up I never throw it away; instead I put in a Tupperware with a few C. of sugar. I did the same with some lavender a few weeks back, and boy, was it amazing.
1/3 C. sugar
1 T. of dried lavender
3 large eggs at room temperature 30 minutes
2/3 C. whole milk at room temperature
2/3 C. all-purpose flour
1/4 tsp. pure vanilla extract
1/8 tsp. cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. salt
1/2 stick unsalted butter, cut into pieces
Put 10″ cast iron skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin). Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lavender sugar.
Zucchini “Linguine†with Pistachios and Mint
1 pound zucchini or yellow summer squash
2 tablespoon shallots, minced
2 tablespoon olive oil
juice of one lemon
2 teaspoon lemon zest
salt and pepper, to taste
parmesan cheese, to taste
½ C. pistachios, chopped
2 tablespoon mint leaves, chopped
Getting the long thin “linguini†like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the “pastaâ€. You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef’s knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve. To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify. Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste. Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint. Serve immediately.
Mango Caprese Salad
1 mango (peeled, stoned and sliced)
1 handful basil leaves
1 fresh mozzarella (sliced)
1 T. extra virgin olive oil
1 T. balsamic vinegar
Arrange salad and dress with balsamic vinaigrette
Pear, Lemon & Mint Smoothie
2 Ripe Anjou Pears
½ C. packed Mint Leaves
1 ½ T. Mint or Simple Syrup
4 T. Lemon Juice
2 C. Water
2 ½ C. Ice Cubes.
Peel and core pears. Add everything to blender and puree until smooth. Drink immediately; pears will oxidize and turn an ugly gray.
Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs
¼ C. EVOO
3 T. Shelled, Roasted Pistachios
2 T. Balsamic Vinegar or White Balsamic Vinegar
2 tsp. Honey
12 Basil Leaves, roughly chopped
2 Springs Fresh Thyme, chopped
1 clove Garlic, grated
Crushed Red Pepper Flakes
Kosher Salt
2 1.1 C. Cherry Tomatoes, halved
2 Nectarines, cut into wedges
2 balls Burrata Cheese, roughly torn
2 T. snipped fresh Chives for serving
Flaky Sea Salt for serving
In a food processor, combine the olive oil, pistachios, vinegar, honey, basil, thyme, garlic, red pepper flakes, and a pinch of salt and pulse until finely ground, about 1 minute. In a medium bowl, combine the tomatoes and nectarines. Add the pistachio puree, tossing to coat. Let marinate at room temperature for 10 to 20 minutes or covered with plastic wrap overnight in the fridge. To serve, divide the salad evenly among six bowls and top each with some torn burrata, chives, and a pinch of flaky salt.
Zucchini Bites with Goat Cheese and Thyme
4 small or 2 medium zucchini, sliced lengthwise into very thin ribbons
1 T. extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces goat cheese (or ricotta if you prefer)
1 T. fresh thyme, plus more for serving
2 teaspoons honey, plus more for serving
Zest of ½ lemon
¼ C. sun-dried tomatoes packed in oil, drained and chopped
¼ C. fresh basil leaves, chopped
10 thin slices prosciutto, sliced in half lengthwise
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the zucchini ribbons with olive oil and a pinch each of salt and pepper. In a small bowl, stir together the goat cheese, thyme, honey, lemon zest, sun-dried tomatoes, basil, and a pinch each of salt and pepper. Working with one at a time, lay out a zucchini ribbon on a clean work surface. Spoon 1 T. of the cheese mixture onto one end and roll up the ribbon. Wrap a piece of prosciutto around the zucchini to secure. Place the rolls seam side down on the prepared baking sheet. Repeat with the remaining zucchini ribbons. Bake until the prosciutto is crisp, 20-25 minutes. They will ooze a bit, this is ok! Let them set up on the baking sheet for 6 or so minutes before sprinkling with thresh thyme and drizzled with honey.
Snap Peas with Green Garlic Confit and Dill Vinaigrette
2 stalks of green garlic, trimmed and thinly sliced crosswise
1 C. extra-virgin olive oil
1/4 C. fresh lemon juice
1/4 C. chopped dill
Kosher salt
Pepper
1 1/2 pounds sugar snap peas, trimmed, some chopped and some left whole
6 white button mushrooms, halved lengthwise and thinly sliced lengthwise
1/4 C. torn mint or small mint leaves
In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper. In a bowl, toss the snap peas with 3/4 C. of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.
Blueberry Lemon Basil Jam
3 pounds of blueberries, stems removed
1 1/2 C. of sugar
2 T. of lemon juice
Zest of 2 lemons
3/4 C. of water
10 basil leaves
1 T. of powdered pectin
To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on. In a great big bowl, you’re going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to sit for a bit. While it’s sitting, get your jars together and start preparing them. Prepare your jars for canning – I use a ball canning kit so I just followed the directions on the insert. I used two mason jars and 2 old small jelly jars I’d been saving for the photos. (seen in photo) Four Mason jars should work sufficiently for you. Depending on your canning equipment on hand, you might need to purchase a canning kit to properly prepare your jars for canning. In a small piece of cheese cloth, lay the basil leaves on top and smash, and slice them up a bit so they release their full flavor. Tie the cheesecloth closed with some kitchen twine or string. In a medium pot on medium heat on the stove, add the blueberry mixture and the basil cheesecloth package with the water. Heat the mixture to a boil. Once the mixture is boiling, mash the berries up so they are no longer chunky. You can use whatever you want to mash them, I just used the back of a spoon. You want the mixture to be much smoother. Don’t hesitate to smash that bag of basil down into the blueberry either, just to get some more of that flavor in. Boil the entire mixture for about 20 minutes or so. Be sure and stir it up frequently so it doesn’t stick and it’s evenly cooked. At the end of 20 minutes, use a spoon to skim off the foam that collects on top. Remove as much as you can. It all has to go. Reduce your heat to a low simmer (make sure it’s still bubbling) and continue skimming off the foam and stirring often until the jam thickens. If you don’t stir often enough, and the jam begins to thicken, you will burn the jam. To get to the properly thickened stage, it took me to about the 45 minute mark but can take more than an hour to accomplish. Stir in the pectin at this point and stir well. You can now test the jam with the plate we put in the refrigerator. Grab the plate and plop a small spoonful onto the plate and then stick it back into the refrigerator for about a minute. Remove and tilt the plate a bit to the side. If the jam runs, it’s not ready. It should stay right where it is. If it’s not ready, continue cooking and stirring and add a little more pectin if needed, but often if you just give it a bit more time it will thicken and gel. When the jam is finally ready, remove the cheesecloth filled with the basil with a slotted spoon. You can throw this all away. Using a ladle with a spout, ladle the jam into your jam jars leaving about a 1/4 inch of room between the jam and the top of the jar. Screw on the lids (be careful jars are VERY hot). Submerge them in rapidly boiling water for an additional 5 minutes. When they are done, remove them from the water and listen for the audible sound which will let you know they are sealed. It’s a weird kind of pop sound with a little metal ring to it and sometimes isn’t very loud. Allow the jam to sit for at least 24 hours before using.
Pan-Fried Lemongrass Chicken
5 pieces of chicken thighs, boneless
2 stalks lemongrass, finely chopped (approximately 1 cup)
5 cloves of garlic
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon ground black pepper
½ teaspoon cayenne pepper (optional)
1 tablespoon vegetable oil
chopped cilantro (optional, for garnish)
In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper. [Note: To make things easy, I chopped up the lemongrass in a food processor.] Add cayenne pepper if you want this to be spicy. Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours. Heat vegetable oil over medium heat. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165ËšF (75ËšC). Slice into strips and serve over a bowl of steamed white rice sprinkled with sesame seeds. Garnish with chopped cilantro. Notes: Make sure to marinate the chicken. The key to this recipe, and the key to achieving tender, juicy chicken thighs every single time is the lemongrass marinade. You need to make sure that the chicken sits in the marinade for at least 1 hour (personally, I prefer 2 hours). So yes, although this is the perfect weeknight meal because it takes less than 25 minutes to prep and cook, you do need to think ahead about the time you need to allow the chicken to marinate. When preparing lemongrass, only use the middle part of the stalk where the flavor is (the green part). Discard about 1 inch from the bottom and two inches from the top (there’s no flavor in these parts).
Berry-Basil Limeade Jam
8 C. fresh strawberries, hulled
1 package (1-3/4 ounces) powdered fruit pectin
1/3 C. lime juice
1 tsp. butter
7 C. sugar
1/4 C. minced fresh basil
4 tsp. grated lime zest
Rinse nine 1-C. plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. In a small bowl, thoroughly crush strawberries, 1 C. at a time, to measure exactly 5 C.; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 8-1/2 C..
Garlic Mustard Roulade
1 pound garlic mustard greens, flower stalks, and flowers
1/2 tsp. ground nutmeg
1/2 tsp. sea salt
1 tsp. smoked paprika
2 tsp. granulated garlic
1/2 tsp ground black pepper
4 egg yolks
4 egg whites
2c. shredded mozzarella cheese
Heat oven to 425° F. Prepare a sheet pan with parchment paper. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible. Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper and egg yolks. Pulse until the garlic mustard greens are finely chopped. In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.. Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.
Celery Roses with Herb Cream Cheese
6 or 8 washed and dried Ribs of Celery that have been cut all the same length.
Herb Cream Cheese
1 Tablespoon Fresh Parsley, minced
1 Tablespoon Fresh Chives, minced
1 Tablespoon Fresh Marjoram, minced
1 Teaspoon Fresh Thyme (lemon thyme if you have it)
1/2 Teaspoon Fresh Lemon Zest
1 Tablespoon Lemon Juice
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Sea Salt
4 ounces of Light Cream Cheese (50% less fat), at room temperature
Mix all ingredients together until smooth. Don’t use a food processor for this or the cream cheese will turn green.
Spread cheese mixture on each rib of celery, making sure to clean the sides; do not overfill. After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese. Wipe the edges clean after you have them all formed together. The more celery ribs you add the more your “flower” will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them. Once you get all your stalks together, lay it down on a cutting board and carefully cut into 1 inch thick slices. Clean you knife off after each cut. Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut. You can see by the top flower that it kept it’s round shape, where as the lower flowers have a flat side to them.
New Mex Migas
2 T. unsalted butter
â…“ C. chopped green onion (green parts only)
¼ C. chopped roasted and peeled green chile (or more to taste)
8 large eggs (beaten until smooth)
salt (to taste)
4 ounce tortilla chips (about 2 3/4 C.) preferably stale
2 C. grated cotija cheese (divided)
½ C. cooked black beans
¼ C. Mexican sour cream (plus more to taste)
1¼ C. coarsely chopped cilantro
Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.
Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast
1 lb. Cockles or Clams
1 lb. Shrimp (deveined)
2 tsp. Fresh Parsley (chopped)
2 tsp. Fresh Basil (chopped)
2 tsp. Fresh Oregano (chopped)
2 whole Plum Tomatoes (deseeded and small dice)
4 cloves Garlic (3 cloves minced and 1 left whole)
1 whole Shallot (thinly sliced)
1/2 tsp. Crushed Red Pepper Flakes
1 tsp. Kosher Salt
1/2 C. White Wine
2 tsp. Unsalted Butter (each tsp. diced into 6 pieces-12pieces total)
As Needed Extra Virgin Olive Oil
4 slices French Baguette
2 wedges Lemon
Soak the clams in water for 20 minutes to wash out the sand. After the clams have soaked lift them out of the water into a bowl and set aside. Combine the chopped parsley, basil, and oregano in a small bowl and set aside. In a larger bowl, combine the diced tomatoes, 3 minced garlic cloves, sliced shallots, and half of the herb mix. Reserve the rest of the herb mix for garnishing. Stir until everything is evenly distributed and set aside. Rip 4 two-feet long sheets of aluminum foil. Lay one sheet of foil horizontally and another on top of that sheet vertically so that the two sheets are perpendicular to each other and form a plus sign. Repeat with the other 2 sheets of foil. Pull up the edges of the foil pouches so that they form a bowl shape. Preheat your grill on high heat. Divide the clams and shrimp between the two foil pouches. Sprinkle half of the crushed red pepper flakes (1/4 tsp) in one pouch and sprinkle the other half (1/4 tsp) into the other pouch. Repeat this step with the kosher salt. 1/2 tsp. in one pouch and 1/2 tsp. in the other. Then pour half of the white wine into one pouch and the other half in the second pouch. Dot each pouch with 6 pieces of butter on top. Close the pouches by pulling up the edges of the foil into a bundle and folding them over until they’re sealed. Once your grill has heated, place the pouches onto the grill for about 10 minutes until most of the clam shells have opened. Then reduce the heat to low and finish cooking the pouches in indirect heat for 5 minutes to allow the shrimp to finish cooking. When the seafood has cooked, remove the pouches from the grill and set aside. Heating your grill back on high, brush the slices of French baguette with olive oil on both sides. Place the slices on the grill until they have toasted and slightly browned. Remove the bread from the grill and rub both sides with the whole garlic clove. Open the pouches and serve with the toasted garlic bread and lemon wedges. Enjoy! Notes: This recipe can serve 2 as a main dish or 3-4 as a side
Cheesy Green Mish-Mash Soup
1 onion, roughly chopped
2 cloves garlic, chopped
3 T. coconut oil, ghee or butter
6 C. roughly chopped green vegetables
4 C. vegetable stock or basic chicken stock
1 C. of rocket/arugula or watercress
1 C. roughly chopped coriander, basil or flat leaf parsley leaves
pinch of salt
juice of 1 lemon
1/2 C. crumbed sharp cheddar
In a large saucepan, sauté the onion and garlic in the coconut oil. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Stir in the rocket, herbs and salt. Turn off the heat and puree until smooth using a blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese. Serve hot.
IQS Green Minx Dressing
1 large avocado
1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)
1 large handful of chopped lettuce
1 small zucchini
2 cloves garlic
2 T. apple cider vinegar
1/4 tsp. each of sea salt and freshly ground black pepper
Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water. If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!
Lemonade with Lemon Balm and Lemon Verbena
Although you can experiment using all sorts of different fresh herbs, this combination makes for a relaxing tonic, as both lemon balm and lemon verbena are known for their calming properties.
6 fresh lemon balm leaves
4 fresh lemon verbena leaves
Juice of 4 lemons, plus 1 thinly sliced lemon
4 C. water Honey or organic dry sugar to taste
Pinch of salt
Combine all of the ingredients except the lemon slices in a blender, starting with a modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds, then taste and adjust the sweetness. Chill for an hour, or serve immediately over ice, garnished with a slice of lemon. The lemonade is best drunk within two days.