Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

 

1 T. plus 2 tsp. good-quality olive oil

1 bulb fennel, tops removed and base chopped into 1/2-inch pieces

1 large sweet red bell pepper, peeled and cut into 1/2-inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed and finely chopped

3/4 tsp. salt or to taste

2 (about 1-lb.) pork tenderloins, trimmed

1 tsp. lemon zest

1 sprig fresh thyme, minced, or 1 tsp. dried thyme

Freshly ground black or white pepper

 

Heat 2 T. of the olive oil in a heavy skillet over medium heat. Add fennel and cook, stirring occasionally, until slightly soft, 3 to 5 minutes. Add bell pepper, garlic and onion and cook about 3 minutes or until they begin to soften. Remove skillet from heat and stir in beans and chiles. Add salt if desired. Using a sharp knife, slice each tenderloin in half lengthwise, cutting almost to the opposite side. Flatten out between 2 sheets of plastic wrap and pound with a mallet or rolling pin until each becomes uniformly thin, about ¼ inch thick. Preheat grill to medium or 350F (175C). Place rack 4 inches above heat. Divide fennel mixture between the tenderloins, spreading it to within 1 inch of edges of each. Roll each and tie with kitchen twine. Brush each rolled tenderloin lightly with remaining oil. Sprinkle each with lemon zest, thyme and black pepper. Place on rack and sear each side, turning after about 10 minutes. Cover grill and cook about 10 minutes or until pork reaches an internal temperature of 160F (70C) or until meat in center is white, firm and juicy, not pink and soft. Let stand at least 5 minutes for juices to settle, then slice and serve. Makes 6 to 8 servings.

Pork Shoulder Ragu

Pork Shoulder Ragu

Pork Shoulder Ragu

 

When it’s time to serve, make sure there’s cream or cheese involved—pair it with pasta and a lot of Parm, or put it over creamy polenta. As rich as it is, this ragu still wants to be paired with dairy.

 

3 pounds boneless, skinless pork shoulder (aka Boston butt), cut into 6 large pieces

Kosher salt

Freshly ground black pepper

2 T. vegetable oil

1 medium onion, diced

5 garlic cloves, thinly sliced

¼ tsp. red pepper flakes

1 T. tomato paste

¾ cup dry red wine

3 (15-ounce) cans whole peeled tomatoes

A few fresh basil sprigs

A chunk of Parmesan rind

 

Generously season the pork with kosher salt and pepper (you should use about 1½ tsp. salt). Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add as many pieces of pork as you can fit without crowding and cook until golden all over, 3 to 4 minutes per side; repeat with any remaining pieces of pork. (Be careful not to go overboard; you want to avoid blackened bits on the bottom of the pan. Lower the heat if it looks like things are getting too hot and add more oil if the bottom of the pot starts to look dry.) Transfer the pork to a plate and repeat with the remaining pork. There should be about a T. of fat still in the pot; if there isn’t, add a little more oil to the pot. (If there’s more than a T., carefully spoon or tip some of the fat out.) Add the onion to the pot and cook, stirring, until softened and a little golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomato paste and let it cook for 1 minute, then pour in the wine. Let the wine simmer while you scrape the bottom of the pot with a wooden spoon or spatula, releasing all the browned bits into the sauce, for 2 or 3 minutes, until the wine has reduced by at least half. Add the tomatoes and their juices, lightly crushing the tomatoes with your hands as you add them, then add the basil, the Parmesan rind, 1 cup water, and 1 tsp. kosher salt. Nestle the pork into the tomato sauce and add any juices that have accumulated on the plate. Raise the heat and bring everything to a boil, then lower the heat until everything is at a simmer. Keep the pork at a low simmer and cook, partially covered, until it is almost falling apart and can be pulled apart effortlessly with two forks, about 2 hours. Fish out the basil and Parm rind and discard them. Transfer the pork to a cutting board or large bowl and use two forks to shred it into bite-size pieces. Return the pork to the sauce, taste it, and adjust the seasoning, adding more salt if it needs it. The ragu will keep in the fridge for 3 days and can be frozen for up to 3 months.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

 

1 & 3/4 cups of flour

¾ cup softened butter

¼ cup honey

¼ cup brown or cane sugar

1 teaspoon minced thyme

1 teaspoon lavender buds

1 teaspoon minced rosemary

1 teaspoon minced sage

a few crushed cardamom seeds

pinch of salt

 

NOTE: I used more like a tablespoon of each herb in my cookies, but this might be too herbaceous for some, so adjust accordingly. And I also added 3/4 cup oatmeal to another batch of cookies and cut back on the flour. Feel free to experiment or use whatever cookie recipe you like…after all it’s not the cookie that matters as much as the spirit!

 

Icing:

 

3 teaspoons milk

1 cup icing sugar

a wee bit of grated lemon rind. (I also added lavender buds to the second batch of icing)

Coloring. I used a combination of golden beet juice, St. John’s Tincture and a pinch of turmeric powder, but of course, you could use a store-bought natural food dye.

 

Combine your milk and icing sugar. Slowing add in your coloring and mix until you find the desired color/consistency

 

Preheat Oven to 300 F. Beat flour, sugar and soft butter together until creamy. Slowly drizzle in honey while beating until mixture pulls together. Add minced herbs and petals, mix well through the dough. Divide into four balls and chill for an hour or so. Roll out and cut into round shapes. Add flour as needed.

Bake at 300 for 10-15 minutes. Let cool. Decorate using the flowers and herbs of the sun: petals of calendula, lawn daisies or ox-eye daisies (not store bought daisy chrysanthemums), St. John’s Wort, rose, or sprigs of rosemary, thyme and sage.

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

 

1 sweet onion

¼ stick butter

1 roasted red bell pepper

3 cloves garlic (chopped)

4 cups wild mushrooms (sliced)

2 cups spinach

4 ounces Crater Lake Bleu Cheese

¼ cup sherry wine

Salt and pepper to taste

1 full sheet puff pastry

 

Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic until soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of puff pastry horizontally, flip bottom of puff pastry to cover top of filling and flip top of pastry to cover bottom half of puff pastry (like a burrito). Make sure ends are sealed, brush with egg wash and bake at 400° until golden brown.  Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, black-eyed peas).

Spicy Coconut Lemongrass Squash Soup

Spicy Coconut Lemongrass Squash Soup

Spicy Coconut Lemongrass Squash Soup

 

32 fl oz vegetable stock

2 lemongrass stalks, inner soft part minced

1 T. grated ginger

1 T. coconut oil

2 cloves garlic, minced

1/2 yellow onion, diced

5 cups chopped butternut squash try frozen to save time

1 jalapeno pepper, seeded and diced

1 15 oz can white beans, drained and rinsed

1 tsp. salt

1 13.5 oz can unsweetened coconut milk I used a “light” version

2 limes, zested and juiced with seeds removed

1/4 cup chopped cilantro

 

In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step. In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Sauté until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add the beans and salt then add coconut milk, cooking for another 2 minutes until they’re incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture. Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.

Basic Fish en Papillote

Basic Fish en Papillote

Basic Fish en Papillote

 

6 rectangular sheets of parchment paper

3 T. butter

1 clove garlic, finely chopped

1 cup leeks, white part only, julienned

1 cup celery, julienned

1 cup carrots, julienned

6 boneless, skinless fish fillets (6 to 7 ounces each)

Salt and freshly ground black pepper to taste

6 T. dry white wine

6 fresh thyme sprigs

 

Preheat oven to 425°F. Fold each sheet of parchment in half and cut into a heart shape large enough to encase a portion of fish when folded in half. In a medium sauté pan, heat the butter over medium-low heat, add the garlic, leeks, celery, and carrots, and season with salt and pepper to taste. Toss and stir the vegetables to coat them with butter. Cover pan and let vegetables sweat for about 5 minutes, or until the vegetables are almost soft. Set aside to cool for 5 minutes. Spray the parchment hearts lightly with nonstick cooking spray. Season each side of the fillets lightly with salt and pepper. Place 1 fillet on each parchment heart and spoon one-sixth of the sautéed mixture over each fish, drizzle 1 T. of wine over each fillet, and top with a sprig of thyme. Fold the parchment over and seal the edges by crimping them. Place parchment packages on a large sheet pan (or two if necessary) and bake in preheated oven for 10 to 12 minutes. If the parchment was well sealed, the packages may puff. Remove from oven and use a spatula to place a parchment package on each heated serving plate. Use a scissors or sharp knife to cut a large X in the top of the parchment. Serves 6.

Pineapple Chili Margarita

Pineapple Chili Margarita

Pineapple Chili Margarita

 

1 1/2 ounces silver tequila

3/4 ounce premium triple sec

2 ounces pineapple juice

3/4 ounce freshly squeezed lime juice

1 dash hot sauce

Coarse salt and/or Tajin Seasoning, for optional rim

Pineapple wedge, for garnish

Lime wheel, for garnish

 

In a cocktail shaker, pour the tequila, triple sec, lime and pineapple juices, and hot sauce. Fill with ice.  Prepare the rim of the glass by rubbing a slice of lime along it, and dipping glass in coarse salt and/or Tajin Seasoning for extra spice, if desired.  Strain cocktail into the ice-filled glass.  Garnish with a pineapple wedge and lime wheel.

Artichokes with Bay Leaves and Lime

Artichokes with Bay Leaves and Lime

Artichokes with Bay Leaves and Lime

 

4 medium artichokes with tightly packed leaves

12 large fresh (not dried) bay leaves

6 to 8 T. olive oil

Juice of 1 lime

Fleur de sel or salt of your choice

 

Trim back the stocks of the artichokes, snip the outer edges of the leaves and trim the top. Cut the bay leaves in half lengthwise. Tuck the bay leaves into the artichoke leaves, distributing them evenly and hiding them well. Wrap each artichoke in several rounds of plastic wrap. Fill a stockpot or deep saucepan half-full with unsalted water and bring it to a boil. Have ready a saucepan lid that is slightly smaller than the stockpot and a weight, such as a small, heavy saucepan. Lower the artichokes into the boiling water. Submerge them with the saucepan lid held in place by the weight. Simmer the artichokes until tender enough that a small sharp knife easily pierces the base, about 30 minutes. Remove the artichokes from the water with a slotted spoon and leave them to cool in their plastic wrap for 1 hour. Meanwhile, make a vinaigrette by mixing the olive oil and the lime juice. Put this in a sauceboat and set aside. To serve, unwrap the artichokes and arrange them on 4 small plates, adding a small mound of good sea salt beside each. Pass the vinaigrette for people to use as they wish.

Peach-Saffron Preserves

Peach-Saffron Preserves

Peach-Saffron Preserves

 

3 lb. peaches pitted and quartered

3/4 cup sugar or more to taste

4 tsp. freshly squeezed lemon juice

1 tsp. saffron threads be sure to use good quality saffron

Pinch salt

1/8 tsp. cinnamon

 

Combine peaches, sugar, lemon juice, saffron threads and salt in a large sauce pot. Sliced peaches in a large stockpot. Cook over medium heat until boiling. Reduce heat to medium low and cook for 30 minutes. Taste the mixture; add additional sugar to taste, if desired. Some peaches will be less sweet than others and require more sweetening, however don’t add too much sugar or you’ll overpower the subtle saffron flavor. Sliced peaches cooked down. Remove from heat and process the mixture through a food mill. Be sure to turn the handle in both directions so that you get the most of out your fruit. Processing cooked peaches through a food mill. Return the mixture to the sauce pot and add cinnamon. Bring to a boil and cook for an additional 15 minutes. Milled peaches cooking down into preserves. Allow preserves to cool and transfer to jars or a container. Store in the refrigerator for up to 4 weeks. Adding jars of preserves to hot water bath. If you’d like to process your preserves in jars for a longer shelf life, follow the boiling water method instructions and process for 10 minutes

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

 

1 block extra firm tofu

5 T. natural peanut butter

2 T. liquid aminos

2 T. sesame oil

1 T. lime juice

1 tsp. chili powder

1 T. erythritol/stevia blend

1 T. coconut oil

1 small red bell pepper, diced

5 medium butter lettuce leaves

1 T. crushed peanuts

2 small green onions, chopped

 

Pre-heat the skillet on stove. Slice the extra firm tofu into approximately 1-inch cubes and pat dry with a towel. In a mixing bowl combine the natural peanut butter, liquid aminos, sesame oil, chili powder, lime juice, and sweetener. Stir well until smooth. Melt the coconut oil in skillet. Place the tofu cubes and diced red bell pepper into the skillet. Sauté the tofu and red pepper until the edges of the tofu begin to brown slightly. Add half of the peanut sauce to the tofu and stir to coat, cooking on medium heat for about 1-2 minutes. Once the sauce begins to thicken and crisp on the tofu, remove from heat. Place the skillet ingredients into the butter lettuce leaves. Top with the remaining sauce, and garnish with crushed peanuts and green onion.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

Pickled Onions, Yucatan Style

Pickled Onions, Yucatan Style

Pickled Onions, Yucatan Style

 

1 Cup Red Wine Vinegar

1 Cup Sugar

1 Bay Leaf

1 T. Yellow Mustard Seeds

3 Garlic Cloves, Peeled and Thinly Sliced

1 tsp. Coarse Sea Salt

2 Medium Red Onions, Thinly Sliced into Rings

 

In a medium sized saucepan put all of the ingredients except the onions and bring to a boil. Reduce heat to low and simmer 10 minutes until the consistency is a little syrupy. Pour the hot mixture over the sliced onions. Cool completely to room temperature and place in a glass jar with a lid and refrigerate. Onions will keep, refrigerated, for at least a month.

Lavender Jelly

Lavender Jelly

Lavender Jelly

Use this between layers of cake. Spread on toast, use it in frosting mix for cupcakes. Try a tsp. or two in your afternoon tea.

 

4 T. dried lavender flowers

4 T. powdered pectin

3 C. apple juice

2 T. fresh lemon juice

3 C. brown sugar

 

Tie up lavender flowers in double thickness of cheesecloth, securing with string. Combine pectin and apple juice in a saucepan and stir to dissolve the pectin. Bring to a boil stirring constantly. Add lemon juice and sugar, stir, then add the lavender cheesecloth bag. Boil for 2 minutes. Remove bag of lavender and discard. Strain hot jelly through cheesecloth into sterilized jars and seal (I use 2-piece jelly lids, kept hot in boiling water but some people prefer the old method of sealing with paraffin).

Lemon Verbena Jelly

Lemon Verbena Jelly

Lemon Verbena Jelly

 

3 C. apple juice

1 cup fresh lemon verbena leaves

2 T. fresh lemon juice or white wine vinegar

1 package powdered pectin

4 C. sugar

1/2 tsp. butter

1 fresh herb leaf for each jar

2 – 3 drops green food coloring (optional)

 

In saucepan, make herb infusion with juice and herb by bringing juice to a boil and adding the verbena leaves. Boil for about 10 seconds, then let cool completely. Strain and discard leaves. You’ll need 1 1/2 C. of herb infusion liquid.  Combine the herb infusion with lemon juice (or vinegar), food coloring and pectin. Bring to a rolling boil. Mix in sugar and bring to a full rolling boil again. Boil hard for one minute. Add butter, stir. If any foam remains, skim off and discard. Pour into hot sterilized jars with optional leaf in each jar. Wipe jar edges with damp cloth, then screw on hot jar lids, tightening moderately but don’t over-tighten. Turn jars upside down to seal, for about 30 seconds. Turn upright and let cool on dishtowel. Store in a dark, cool place.

Fermented Pineapple Salsa

Fermented Pineapple Salsa

Fermented Pineapple Salsa

2 C. chopped pineapple roughly 1/2 a pineapple

1* jalapeno pepper finely chopped

2 green onions thinly sliced

Sea Salt to taste

Black Pepper to taste

2 T. whey or liquid from another fermented veggie

 

Combine all ingredients in a small jar. Cover with cheesecloth or cotton fabric. Allow to ferment at room temperature for 8-12 hours. Chill in the refrigerator prior to serving at least 2 hours or up to a week.

Notes: 1 jalapeño pepper will make this salsa a little spicy, I would classify it as medium heat. If you want a mild salsa, I’d suggest starting out with 1/4 or 1/2 a jalapeño pepper to start out with and make sure you remove all the white membrane/seeds. If you love super-spicy foods then I’d recommend adding 2 jalapeños. For a salsa with no heat at all, substitute sweet red or green pepper.

Pickled Green Tomatoes

Pickled Green Tomatoes

Pickled Green Tomatoes

 

A couple lb. of hard green tomatoes

½ cup pickling and canning salt

4 or 5 garlic cloves, crushed

Extra virgin olive oil

1 T. fennel seeds and/or chiles to taste

 

Core the tough stem-end of the tomatoes and cut them into easy-to-eat sized slices, about ½-inch thick. Mix tomato slices, garlic, any spices, and the salt in a bowl. Layer salted slices in a non-reactive container (a large ceramic crock, glass jar, or deep bowl). Place a round of parchment on top and press it down onto slices. Put a flat plate about the diameter of the container on top of the parchment. Weight the plate with something heavy (a gallon paint can, a pail of rocks, etc). Put the crock(s) in a cool place for two weeks (we use our unheated garage), covered with plastic trash bags. After the two-week ferment, the pickles will have flattened some. Rinse in a colander and remove the garlic. Pack the rinsed tomatoes in sterilized jars and cover with olive oil, use a clean chopstick to remove any air bubbles, and make sure everything is submerged in oil. They are ready to eat right away. Refrigerate for up to 3 months (we’ve had them last closer to a year).

Fireweed Pickles

Fireweed Pickles

Fireweed Pickles

 

1 lb. fresh fireweed shoots

FOR THE BRINE:

1 T. mustard seeds

1 tsp. peppercorns

3/4 cup water

3/4 cup apple cider vinegar

1/4 cup sugar

2 T. sea salt (or canning and pickling salt)

 

In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat. Rinse the fireweed shoots well. Sterilize your jars, either one quart, two pint jars, or four half-pint jars. Pack your jars tightly with the fireweed shoots and cover with the brine to 1/2 inch from top of jar. As you add the brine, you might be able to fit in more fireweed. Cover and cool in the refrigerator. Serve pickles with cheese and crackers, or salmon and cream cheese, or add to a spring omelet. Store jars in the refrigerator, and use within one month for best quality.

Chive Corn Pudding

Chive Corn Pudding

Chive Corn Pudding

 

2 ears corn, husks and silks removed; or 2 cups frozen corn thawed

2 cups 1-percent milk

2 T. low-fat sour cream

2 eggs

2 T. flour

1 T. sugar

2 T. minced chives

1/2 cup low-fat cheddar cheese

 

Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to scrape the corn from the cob.  Combine the corn with the remaining ingredients in a food processor or blender.  Spray a casserole dish with nonstick spray. Pour the corn pudding into the casserole dish.  Bake uncovered for 35-40 minutes until pudding is set and tester put in the center comes out clean.

Candied Sunflower Seeds

Candied Sunflower Seeds

Candied Sunflower Seeds

 

Sunflower seeds contain healthy polyunsaturated and monounsaturated fats. At Sunflower Diner, chef Hayette Bouras dresses them up with sugar and spice to add as a crunchy accent to salads.

 

5 C. organic sunflower seeds

½ cup organic cane sugar

¼ cup organic agave nectar

1 T. organic cinnamon

½ tsp. sea salt

½ tsp. organic cayenne pepper

 

Preheat the oven to 350°. Combine sunflower seeds, sugar, salt, cayenne, and cinnamon in a mixing bowl. Add agave and mix to coat seeds well. Spread onto a greased sheet pan and bake for 12–15 minutes. Remove from the oven and stir in the pan every couple of minutes while cooling to prevent clumping.

Spicy Tomato Boullion

Spicy Tomato Boullion

Spicy Tomato Bouillon

1-3/4 cups tomato juice
One (10-3/4 ounce) can condensed beef broth
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish

Combine all the ingredients in a medium saucepan. Simmer for approximately 10 minutes. Serve hot.

Serving Size: 1 C.
Calories: 38

Fat: 0 g,

Dietary Fiber: .5g

Collard Greens in Coconut Milk

Collard Greens in Coconut Milk

Collard Greens in Coconut Milk

 

1 14-ounce can coconut milk

1 medium onion, peeled and chopped

6 garlic cloves, minced

2 T. peeled, minced fresh ginger

½ tsp. crushed red pepper

2 bunches collard greens, washed, stems removed, and torn

½ tsp. salt, or to taste

½ tsp. freshly ground pepper, or to taste

 

Pour a quarter cup of the coconut milk into a large, heavy skillet, and place over medium heat until it simmers. Add the onion, garlic, ginger, and crushed red pepper; sauté for 3 minutes. Add the greens and pour in the remaining coconut milk, stirring to coat the greens. Cover and simmer until the greens are tender, about 10 minutes. Stir in salt and pepper.

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

 

1 celeriac, diced

1 leek, pale parts only, cut in half lengthwise and sliced

1 small parsnip, diced

1 bay leaf

1 sprig thyme

1 sprig Italian parsley

2 T. packed lovage leaves

¼ cup plus 3 T. extra virgin olive oil

12 large sea scallops (about 1 lb.), feet removed

Kosher salt

Freshly ground black pepper

¼ tsp. celery seeds, ground

2 tsp. freshly squeezed lemon juice

 

Combine the celeriac, leek, parsnip, bay leaf, thyme, parsley, and 2 quarts water in a large, heavy pot. Bring to a boil and simmer for 45 to 50 minutes, or until the celeriac is tender. Meanwhile, combine the lovage and ¼ cup of the oil in a blender and blend until smooth. Gently pat the scallops dry with paper towels. Season them generously with salt and pepper, sprinkle with the celery seed, and set aside at room temperature for about half an hour. Strain the lovage oil through a fine mesh sieve. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the remaining 3 T. of oil and swirl to coat the bottom of the pan. Add the scallops and cook without disturbing for 2 to 3 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the scallops and continue to cook over high heat another 1 to 2 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare. Remove the scallops to a plate and tent with foil to keep warm. Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Add the lemon juice and season to taste with salt and pepper. Arrange the scallops in shallow individual bowls, divide the soup among them, being careful not to pour it directly over the scallops, and drizzle with the lovage oil. Serve immediately. Serves 4 to 6. Celeriac is also known as celery root. Leeks tend to be very dirty, so rinse them thoroughly after you chop them. Celery leaves can be used if lovage leaves are unavailable. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.

Torn Figs and Burrata

Torn Figs and Burrata

Torn Figs and Burrata

 

1/4 cup extra-virgin olive oil plus more for drizzling

3 rosemary sprigs

About 18 perfectly ripe figs* preferably Mission

12 ounces (3 balls) burrata

Sea salt

Freshly ground black pepper

1/4 cup unsalted pistachios chopped, for garnish

 

Heat a small saucepan over medium heat. Add the olive oil and rosemary just until the leaves begin to crisp. Place the rosemary sprigs on a paper towel for at least 10 minutes. Strip the leaves from the stem, discarding the stems. Tear or slice each fig into 4 pieces and divide them among 6 plates. Tear each ball of cheese in half and add a portion to each plate. Sprinkle the crisped rosemary and pistachios on top of the burrata cheese and figs, season with salt and pepper, and drizzle with olive oil.

Purple Lemonade

Purple Lemonade

Purple Lemonade

 

12 ounces black currants

1 ¾ C. sugar

Grated zest of 2 lemons

2 quarts plus 1 cup water

1 ¼ C. freshly squeezed lemon juice

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice. Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint

 

1 large garlic clove, finely chopped

1 T. fresh lemon juice

½ pint grape tomatoes

½ tsp. kosher salt

½ tsp. dried mint

1 T. extra-virgin olive oil

1 cup ricotta or cottage cheese

 

Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.) Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two. Divide the cheese between two bowls and spoon the tomato mixture on top.

Herbed Lemon Cheese

Herbed Lemon Cheese

Herbed Lemon Cheese

 

1 quart whole or 2% milk

¼ cup freshly squeezed lemon juice

¾ tsp. minced fresh chives

½ tsp. minced Italian parsley

¼ tsp. minced fresh thyme

1 clove garlic, grated

Kosher salt

Freshly ground black pepper

 

Gently heat the milk to 180ºF. Add the lemon juice and stir slowly until the milk separates into curds and whey. Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl. Gather the corners of the cheesecloth together over the curds and tie with butcher’s twine. Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency. Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper. Form the cheese into a wheel and wrap in plastic wrap. Refrigerate overnight before serving.

Fennel And Jicama Salad

Fennel And Jicama Salad

Fennel And Jicama Salad

 

1/4 cup sun-dried tomatoes (not packed in oil)

3 T. extra-virgin olive oil

1/4 cup fresh lemon juice

3/4 tsp. flaky sea salt, or to taste

1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish

1 large fennel bulb, halved, cored and thinly sliced, fronds reserved

1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks

1 small cucumber, peeled and chopped

1/3 cup black olives, pitted and sliced

1 ounce Feta cheese, crumbled

coarsely cracked black pepper

 

Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make ¼ cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.

Black Currant Sun Jelly

Black Currant Sun Jelly

Black Currant Sun Jelly

 

9 ounces black currants

9 ounces superfine sugar

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in the sugar. Divide among 3 4-ounce jars, cover with parchment, and secure the parchment with butcher’s twine. Place the jars outside in the sun all day, or until jelled.  Makes about 1 ½ C.. Keeps for months tightly sealed in the refrigerator.

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches

 

40 unsprayed nasturtium flowers, washed and dried

1 large bunch of fresh watercress, washed, dried, and large stems removed

8 ounces cream cheese, softe3ned

1 medium cucumber, peeled, seeded, and diced

1/2 tsp. fine sea salt

1/4 tsp. freshly ground black pepper

1 small red onion, thinly sliced

6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain

 

Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.

Rose and Basil Pesto

Rose and Basil Pesto

Rose and Basil Pesto

 

2 C. fresh basil

1 cup fragrant rose petals

3 cloves garlic

1/2 cup pine nuts (or pistachios or walnuts)

3/4 cup extra virgin olive oil

1 tsp. food grade rose water

1 tsp. freshly squeezed lemon juice (don’t substitute bottled juice)

1 cup Parmesan cheese, freshly grated

1/4 cup Romano cheese, freshly grated

Salt, optional

 

Peel and coarsely chop garlic, then add rose petals, basil, nuts and olive oil in food processor. Pulse blend until everything is well pulverized. Add remaining ingredients and mix well. This can be stored for up to 4 days in the refrigerator.

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

2 pounds duck legs (about 6), skin removed

1 cup Mesa Grill BBQ Sauce or your favorite store brand

3 cups Enriched Chicken Stock or lowsodium chicken broth

Habanero Sauce (recipe follows)

3 T. coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

 

½ cup blue cornmeal

½ cup all-purpose flour

tsp. baking powder Pinch of

1 kosher salt

1 large egg, beaten

¾ cup whole milk

2 T. honey

1 T. unsalted butter, melted

 

Nonstick cooking spray

Smoked Red Pepper Sauce

Fresh cilantro leaves, for garnish (optional)

 

Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone.  To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes.  Remove the duck from the braising liquid and set aside to cool slightly.  Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones.  Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.

 

Habanero Sauce

 

10 cups Enriched Chicken Stock or low-sodium chicken broth

1 cup apple juice concentrate, thawed

3 T. dark brown sugar

2 star anise

1 cinnamon stick

½ habanero chile, coarsely chopped

1 T. fennel seeds, toasted

Kosher salt and freshly ground black pepper

 

Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large

saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Marigolds and Tomatoes are great buddies in the garden.  They like similar growing conditions, and marigolds deter tomato worms in the soil.

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 cup pecan halves

Petals from 2 French marigolds

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs. Serve immediately or refrigerate up to 24 hours before serving.

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

 

1 ounce dried wild mushrooms

1 cup boiling water

1/4 cup butter

1 lb. white button or cremini mushrooms, wiped, trimmed, and sliced

1 T. caraway seeds

4 C. vegetable stock

1 cup sauerkraut juice

4 sprigs fresh thyme

1/2 tsp. dried red chili flakes

3 T. sour cream or Balkan-style yogurt

1 egg yolk

1 T. unbleached all-purpose flour

sea salt and freshly cracked black pepper to taste

sour cream or yogurt, caraway seeds, and fresh thyme for garnish

 

Place dried mushrooms in a small bowl and cover with boiling water. Let steep for 10 minutes. Drain mushrooms, reserving liquid. Chop reconstituted mushrooms and set aside. Meanwhile, melt butter in a medium-sized skillet over medium-high heat. Add caraway seeds and cook for about 1 minute, until they are fragrant. Add sliced mushrooms and cook, stirring occasionally, until they have released all their moisture and begin to caramelize around the edges. Remove from heat and reserve. In a large saucepan, mix stock, sauerkraut juice, and reserved mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and add the reconstituted dried mushrooms, cooked mushrooms, thyme sprigs (just throw them in whole; the leaves will come away from the branches while cooking), and chili flakes. Simmer, partially covered, for 20 minutes. Fish out and remove now-leafless thyme branches. Mix together sour cream or yogurt, egg yolk, and flour in a small bowl. Add a few spoonfuls of the soup broth to the yogurt mixture and stir until well blended. Scrape yogurt mixture into soup, stir, and simmer for 5 minutes. Season to taste with salt and pepper. Spoon into bowls and garnish with a dollop of sour cream or yogurt and a sprinkling of caraway seeds and fresh thyme leaves.

Tropical-Fruit Salad with Coconut Crunch

Tropical-Fruit Salad with Coconut Crunch

Tropical-Fruit Salad with Coconut Crunch

 

1 large egg white

2 T. clover or orange-blossom honey

1/2 tsp. pure vanilla paste or extract

1 tsp. grated Meyer-lemon zest, plus 2 T. fresh juice

1 T. poppy seeds

Pinch of kosher salt

2/3 cup unsweetened shredded coconut

1 quart strawberries, halved lengthwise if large

2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers

1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers

1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers

 

Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer. Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled. Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

Roasted Garlic–Herb Sauce

Roasted Garlic–Herb Sauce

Roasted Garlic–Herb Sauce

 

1 head garlic, separated into cloves, unpeeled

2 cups (packed) fresh flat-leaf parsley leaves with tender stems

1 cup (packed) fresh mint leaves

1 cup extra-virgin olive oil

1 tsp. finely grated lemon zest (from about ½ large lemon)

4 tsp. fresh lemon juice (from about ½ large lemon)

1 tsp. red pepper flakes

¾ tsp. kosher salt

 

Heat a medium, heavy (preferably cast-iron) skillet over medium heat. Roast the garlic cloves, stirring occasionally, until the skins have darkened on all sides and the insides are soft, 12 to 15 minutes. Let cool. Peel away the garlic skins and discard; transfer the cloves to a blender. Add the parsley, mint, oil, lemon zest and juice, red pepper flakes, and kosher salt. Blend until a pesto-like sauce forms. Store the sauce in a jar or other airtight container and keep in the refrigerator, where it will last for at least a week, often longer.

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

 

1 bunch ramps (about 12)

1 T. olive oil

1 lb. ricotta cheese

1 large egg

3/4 C. all-purpose flour, plus more for a dredge

1/2 cup grated Parmesan cheese

1 tsp. salt

1 tsp. pepper

1/2 tsp. nutmeg

1 stick of butter

 

Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves. On medium heat, sauté the diced bulbs in one T. of olive oil until soft, about 3 minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside. In a large bowl, mix together the ricotta cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup). Bring a pot of salted water to a boil and then reduce heat to a simmer. Meanwhile, form gnudis by taking a T. of the cheese mixture in floured hands, roll it into a ball, flatten it, and then dredge in flour to coat. Gently place gnudis 4 at a time in simmering water, and when they float to the top (about 3 minutes), gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudis separate. Repeat until all are cooked. Melt a stick of butter in saucepan on medium until nutty brown. Place gnudis on a plate, drizzle with brown butter and garnish with remaining sautéed ramps. Serve warm.

Grilled Blue Cheese and Sorrel Sandwiches

Grilled Blue Cheese and Sorrel Sandwiches

Grilled Blue Cheese and Sorrel Sandwiches

 

For these sandwiches, I like to use Diamante bread from Essential Baking Co. – the salt crust and the rosemary leaves add a whole new dimension – or Macrina bakery’s potato bread, which has a particularly nice chewy, crisp texture when it’s grilled. I like to use Oregon Blue Cheese just because it’s somewhat local, but Gorgonzola or the quintessential Roquefort will make the sandwich at least as good, if not better.

 

4 slices rustic white bread

2 T. butter

4 ounces blue cheese

4 large leaves of sorrel

Freshly ground black pepper

 

Butter one side of each slice of bread and put the bread buttered-side-down on a griddle or in a skillet large enough to accommodate all four slices. Turn on the heat to medium or medium high and crumble the blue cheese over the surface of the bread. Stack the sorrel leaves with all the stems pointed in the same direction, and roll them, lengthwise, into a little bundle. Trim off the stem end and cut the bundle crosswise into -inch slices to make thin little ribbons of the leaves. (Incidentally, this is called a chiffonade.) Distribute the cut sorrel evenly over the surface of the cheese and grill the sandwiches open-faced until the cheese is melted and the buttered side of the bread is browned and crisp. Close the sandwiches and cut each one in half. Serve hot.