Lemon Berry Flush Fat Spa Water
1/2 C. blueberries, fresh or frozen
1/2 C. raspberries, fresh or frozen
1 lemon, sliced
3 C. water, purified
Add all ingredients to a large glass, cover with lid and allow to chill overnight in the refrigerator, drink throughout the day.
Mussels with Saffron Mayo
1/2 tsp. saffron threads
2/3 cup good mayonnaise, such as Best Food’s
1 tsp. grated lemon zest
1 T. freshly squeezed lemon juice
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3/4 tsp.. fleur de sel or sea salt
1 1/2 pounds mussels, cleaned
1/3 cup dry white wine
For the mayonnaise, soak the saffron in 1 T. of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 tsp. pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
Simple Rice Pilaf
Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.
3 T. unsalted butter or vegetable oil 1 small onion, chopped fine
1 tsp. table salt
1½ cups long-grain white rice, rinsed
2½ cups boiling water
Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.
Red Pepper Triangles with Italian Relish
5 red bell peppers
2 T. olive oil
Coarse salt and ground pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup chopped fresh parsley
1/4 cup chopped, pitted Kalamata olives
1/2 tsp. grated lemon zest plus
1 T. juice
1/4 tsp. red pepper flakes
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note: Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.
Instant Pot Split Pea and Bacon Soup
1 Package Bacon, cut into 1 inch pieces
1 Yellow Onion, Diced
2 Celery Ribs, Diced
3 Large Carrots, Diced
1 Pound Dried Split Peas
6 Cups Low-Sodium Chicken Stock
2 Bay Leaves
1 T. Garlic Powder
1 T. Onion Powder
Salt & Pepper
Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent. Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing. Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!
Won Ton Dipping Sauce
1 large onion, cut in chunks
4-6 medium-to-hot, fresh red peppers, such as serrano or jalapeno, seeds removed
4 cloves garlic, peeled
4 T. oil
1/2 cup soy sauce
1 cup rice vinegar or white wine vinegar
3 T. brown sugar
Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor. Stir, continuing to cook on low heat until the oil takes on the color of the peppers. You’ll notice as you stir that the peppers will change colors, darkening a bit and the fragrance will be less onion, and more of a tasty-smelling blend. In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar. Taste the mixture, it should be salty, slightly sweet and a bit sour. If too sour, add some more sugar. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Makes about 2 1/4 C..
Cauliflower steak with mushrooms and anchovy
One 2-ounce (45 g) tin of anchovies in olive oil, drained
3/4 C. (200 g) butter (at room temperature), plus extra
½ pound (200 g) French fingerling potatoes, halved
Olive oil
2 garlic cloves, one crushed and one halved
Salt and pepper, to taste
½ bunch of rosemary
1 large cauliflower
1 tsp. nutmeg
1 ½ C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces
½ C. (50 g) roasted pecans, coarsely chopped
Preheat the oven to 350°F (180°C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge. Spread the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and rub in the crushed garlic with your hands. Season with salt and pepper and scatter the sprigs of rosemary on top. Roast the potatoes for 30 to 35 minutes, until golden brown. Meanwhile, cut two large, flat “steaks†from the middle of the cauliflower. Rub both sides with the garlic halves and sprinkle with nutmeg, salt, and pepper. Melt the extra butter in a frying pan over medium-high heat and cook the cauliflower steaks, flipping them regularly, for a total of 5 minutes on each side. Add the mushrooms halfway through the cooking time. Take the anchovy butter out of the fridge and cut into slices. Serve each cauliflower steak with a slice of anchovy butter, along with the roasted potatoes, sautéed mushrooms, and pecans.: The remaining anchovy butter will keep in the fridge for 2 to 3 days. It’s great on toast or on a baguette!
Vanilla Pudding
⅓ cup granulated sugar
3 T. cornstarch
⅛ tsp. salt
2-¼ C. whole milk
2 large egg yolks
1 T. unsalted butter
1-½ tsp. pure vanilla extract
In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine). Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools. Remove from heat and whisk in butter and vanilla extract. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don’t notice any lumps in your pudding. Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled.
Ratatouille Sheet Pan Chicken
4 T. (½ stick) unsalted butter, room temperature
1½ tsp. fine sea salt, plus more as needed
1 tsp. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
½ tsp. tomato paste
1 garlic clove, finely grated or minced
1 whole (3½- to 4-pound) chicken, patted dry with paper towels
2 medium eggplants (1½ pounds), cut into 1¼-inch chunks
1 large yellow onion, thinly sliced
5 T. extra-virgin olive oil, plus more as needed
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves, torn into pieces
3 medium zucchini (1¼ pounds), cut into ¼-inch-thick slices
1 medium red bell pepper, sliced into ½-inch-wide strips
1 tomato, cut into 1-inch chunks
2 T. chopped fresh basil leaves, for serving
Flaky sea salt and freshly ground black pepper, to taste
Lemon wedges, for serving
In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste and garlic. Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts. Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts). Arrange the racks in the top third, middle and bottom third of the oven. Heat the oven to 450°F. On a rimmed baking sheet, toss together the eggplant, onion, 5 T. olive oil and a big pinch of fine sea salt. Top the mixture with 2 thyme sprigs, 1 rosemary sprig and a third of the bay leaf pieces. Place the reserved chicken backbone in the middle of the baking sheet next to the vegetables and roast on the middle oven rack for 20 minutes, tossing the vegetables after 10 minutes. (The pan will be very full and that’s okay; the onion will reduce as it cooks.) Meanwhile, in a large bowl, toss the zucchini, bell pepper and tomato with just enough oil to coat and add a big pinch of fine sea salt. Divide the vegetables between two rimmed baking sheets and spread them out into one layer. Top each pan of vegetables with half of the remaining thyme, rosemary and bay leaf. Nestle half a chicken in among the vegetables on each pan. Make sure the chicken is resting on the pan, not the vegetables. Drizzle the chicken with olive oil. Place these baking sheets on the top and bottom oven racks (the eggplant is on the middle rack). Roast for 15 minutes. Toss all the vegetables (including the eggplant and onion) and drizzle the chicken with a little more oil. Switch the top and bottom baking sheets (to help evenly brown the chicken) and roast for another 15 to 25 minutes, until the chicken registers 155°F when a thermometer is inserted into the thickest part of the thigh. Keep an eye on the vegetables and transfer any that start to burn to a serving bowl. If the chicken is done but the skin isn’t brown enough for you, broil it for 1 to 2 minutes; then transfer the chicken to a serving platter and let it rest for 5 minutes. Transfer all the vegetables to a serving bowl, discarding the herb sprigs and bay leaf pieces, and toss them well with the pan drippings, any juice from the rested chicken and the basil. Sprinkle the vegetables with flaky salt and plenty of black pepper and then serve them alongside the chicken, with lemon wedges on the side.
Clams with Maitake Mushrooms
2 T. extra virgin olive oil
½ lb. maitake mushrooms, torn into bite-size pieces
4 cloves garlic, minced
¼ cup white wine
2 C. chicken broth
2 lb. Manila clams
1 T. freshly squeezed lemon juice
2 T. minced Italian parsley
3 T. cold unsalted butter, diced
Kosher salt
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.
Shiitake Mushroom Ramen To-Go
2 T. extra virgin olive oil
6 ounces shiitake mushrooms, sliced
4 T. chicken bouillon paste or broth base
1 T. low-sodium soy sauce
1 tsp. Asian-style hot sauce (such as Sriracha)
2 C. shredded carrots
5 green onions, white and green portion sliced
8 ounces Asian noodles, cooked according to package directions
1 C. diced cucumber
½ C. chopped, fresh cilantro
four 16-ounce wide-mouth jars with lids
¾ C. boiling water for each jar, when ready to serve
Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.
Clementine Cointreau Curd
Try this curd atop currant scones, tucked into pastry shells, or sandwiched between layers of poppy-seed cake. Yield: 3 half-pints
5 clementines
4 eggs
1¼ C. superfine sugar
10 T. unsalted butter, chilled
2 T. Cointreau
Wash and dry the clementines, then zest them, taking care to avoid removing any pith along with the zest. Juice the fruits and strain the juice through a fine-mesh sieve to remove any membranes or seeds. Set the zest and juice aside. Place the eggs in a medium-sized metal bowl and beat lightly to incorporate the whites into the yolks. Fill a medium saucepan with about 2 inches of water and place it over medium heat. Bring to a gentle simmer. Place the egg bowl on top of the pan to form a double boiler, and add the sugar, butter, Cointreau, juice, and zest. Whisk gently until the sugar dissolves and the butter melts. Stir the mixture with a wooden spoon until it thickens and coats the back of the spoon, about 8 to 10 minutes. Remove the curd from the heat. Transfer the curd to heat-proof jars. Allow to come to room temperature, then cover with lids and store in the refrigerator. Consume within two weeks. *Variation: To make this curd without alcohol, replace the Cointreau with orange juice. You can also substitute mandarin oranges for clementines.
Green Apple Gelato
3 Granny Smith Apples (cored and grated, with skin on)
2 cup ml Cream
1 cup Milk
4 Egg Yolks
1/2 Caster Sugar
2 tablespoons Lemon Juice
Place the cream and milk in a saucepan, heat until just below boiling point. In a mixing bowl, beat together the egg yolks and sugar until thick and pale. Whisk 2 tablespoons of the hot cream and milk into the egg mixture. Slowly add the rest of the cream and milk, whisking as you go. Return the mixture to the saucepan and cook over a low heat, stirring for 8 minutes or until the mixture coats the back of the spoon. Pour into a bowl and refrigerate until cool. Place the lemon juice in a bowl and combine with the apple. Add the cooled cream mixture, ensuring it is well combined. Pour into an ice-cream maker and make according to manufacturer’s instructions. Alternatively, pour mixture into a metal bowl and place in the freezer for 2 hours or until set around the edges, but soft in the middle. Beat with an electric mixer and return to the freezer until firm.
Tuscan Steak with Escarole and Beans
1 1/2 lb. of flank steak
1/3 cup olive oil
1/4 cup sherry vinegar
1 T. tomato paste
2 garlic cloves, chopped
1 tsp. ground sage
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
olive oil
1 head escarole, washed, drained and chopped in bite-sized pieces
1 cup kidney beans
1 cup pinto beans
salt
pepper
chopped parsley for garnish
In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours. Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes. Meanwhile, heat a large sauté pan to medium high and add about 1 T. of olive oil. Add the escarole and sauté for about 4 – 5 minutes. Add the beans and heat through. Season with salt and pepper. To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.
Shirley Temple Recipe with Sour Cherries
2 fl. ounces (¼ cup/60 ml) sour cherry syrup or grenadine
8 fl. ounces (1 cup/240 ml) ginger ale or lemon-lime soda
Fresh sour cherries or maraschinos, to garnish
Place plenty of ice into a tall, kid-friendly glass. Pour in the soda. Stir in the syrup. Garnish with cherries, add a fun straw if you like, and serve. Sour Shirley variation: Our twist on the classic incorporates sour cherries to give the drink a dimension beyond sweetness. If you’re using grenadine, you can also give the drink a nice tart edge by adding a couple of T. of freshly squeezed lemon juice.
Dirty Shirley variation: This grownup-friendly version incorporates vodka. Use two ounces per drink.
Batch variation: If you like, you can mix a batch of Shirley Temples in a pitcher and pour into ice-filled glasses. For eight drinks, two liters (64 fl. ounces) soda and 2 C. (16 fl. ounces) syrup.
Instant Pot Bacon & Corn Chowder
4 ears corn on the cob
4 slices bacon chopped
2 tsp. minced garlic
1 small yellow onion diced
4 red potatoes peeled and cut into chunks
2 cups water
2 cups low-sodium vegetable stock or water
1.5 cups half and half
1 T. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
fresh parsley chopped
Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley
R
oasted Lemon Vinaigrette
¼ Cup Roasted Lemon Juice (instructions in recipe below)
2 T. White Balsamic Vinegar
3 Roasted Garlic Cloves
2 Shallots, Peeled
1 T. Dijon Mustard
1 Cup EVOO
1tsp. coarse Sea Salt
½tsp. Freshly Ground Black Pepper
To make Roasted Lemon Juice: Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified. Store in an air-tight container in the refrigerator for up to 3 days.
Beet and Arugula Salad
1 cup water
2 golden beets, peeled and chopped
2 red beets, peeled and chopped
6 cups arugula, washed and dried
1 cup feta cheese
1 cup pomegranate seeds
1 cup chopped walnuts
Fresh Peach Vinaigrette
1 fresh peach, pit removed
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
¼ cup brown sugar
½ tsp. nutmeg
Salt and pepper to taste
Place steam rack inside Instant Pot. Pour in 1 cup water. Add beets and secure lid as instructed. Set pressure to high and cook for 8 minutes. Quick release pressure as directed by manufacturer. Remove beets from Instant Pot and place in bowl of cold water to cool. While beets are cooling, in a large bowl add arugula, feta cheese, pomegranate seeds, and walnuts. Toss to combine. To make the fresh peach vinaigrette, place the peach, extra-virgin olive oil, balsamic vinegar, brown sugar, nutmeg, salt, and pepper into blender and blend together until smooth. Place the arugula mixture on a large platter and sprinkle with cooked beets. Drizzle salad with enough dressing to coat lightly. Any extra salad dressing can be stored in refrigerator for up to two weeks in an airtight container. Serve salad with your favorite artisanal bread.
Crispy Beef Bowls
1 lb. ground beef
1 T. sesame oil
1 T. ginger root grated
2 garlic cloves minced
1 tsp. chilli flakes
2 T. soy sauce
1 T. honey
1 cup long-grain white rice dry
2 carrots shredded or cut into ribbons
1 cup red cabbage shredded
4 radishes thinly sliced
2 spring onions thinly sliced
1 lime cut into wedges
fresh mint to serve
sesame seeds to serve
salt to taste
pepper to taste
In a small saucepan on medium-high heat, combine rice with 2 C. of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. In a cast-iron or heavy-bottom skillet, warm sesame oil to medium-high heat. Add ground beef, breaking it apart with a wooden spoon, season with a pinch of salt and pepper and cook for 4-5 minutes until lightly browned. Add ginger, garlic, chili flakes, soy sauce and honey, and stir to combine. Continue to cook the beef until dark brown and crispy. Once the beef is cooked, assemble the bowls; divide the rice, vegetables and beef evenly across the bowls. Top with sesame seeds, fresh mint or coriander, and lime wedges to serve.
Shakshuka not just for Eggs
It’s every bit as delicious without the eggs, stashed in the freezer for a quick meal with nothing more than a piece of toast or a sprinkling of feta, or as a base for some leftover grilled chicken. If you’re a gardener with bumper crops of peppers and tomatoes, you’ll want to put up some extra quarts; it’s an easy recipe to double or even quadruple. If you use red, orange, or yellow bell peppers, the final dish will have a sweeter, less pungent flavor than if you use green, so use your favorite or what you have on hand. It’s also fine to use chicken stock rather than vegetable broth.
3 T. olive oil
1 medium white or yellow onion, diced
4 cloves garlic, minced
1 T. pimenton de la Vera or smoked paprika
2 tsp. ground turmeric
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper, or to taste
2 medium bell peppers, seeded and diced
1 (15-ounce) can whole or diced tomatoes, or 2 medium fresh tomatoes, peeled and diced
1 1/2 C. vegetable broth
1/2 to 1 tsp. salt
In a large saucepan set over medium-high heat, warm the oil. Add the onion and stir, cooking until it is translucent and golden, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute, until golden. Stir in the pimenton, turmeric, thyme, cayenne, and bell peppers. Cook for 10 to 15 minutes, stirring occasionally, until the peppers have softened. Add the tomatoes with their juice and the broth, stirring to blend. Simmer, uncovered, for 40 to 55 minutes, until the mixture has reduced to a thick sauce. Season to taste with salt. Shakshuka will keep in the fridge for up to 5 days or in the freezer for up to 6 months.
Oven Roasted Baby Turnips with a Lemon & Herb Vinaigrette
1 lb (1/2 kilo) of baby turnips, washed and with stalks trimmed short
2 T. hi temp cooking oil such as avocado or grape seed
1/2 T. of freshly squeezed lemon juice
½ tsp. of finely grated lemon zest
1 tsp. of Dijon mustard
1 T. of finely chopped shallot
2 heaped T. of chopped parsley
A pinch or two of sugar
4 T. extra-virgin olive oil
Combine all the vinaigrette ingredients together and set aside. Preheat the oven to 425F / 220C and put a roasting pan in the oven to heat. Cut the turnips in half lengthwise, toss them with the two T. of avocado oil and season with sea salt and freshly ground black pepper. Arrange the turnips in the preheated pan and roast for 18-25 minutes or until tender and tinged brown in patches. Transfer them turnips to a bowl, allow them to cool a bit then toss them with the vinaigrette. Serve warm or at room temp. If you make them ahead, cover and chill in the fridge but bring them back to room temp before serving.
Sesame Bagels with Avocado, Burrata, and Raspberries
2 sesame seed bagels, halved
2 T. extra-virgin olive oil
4 slices deli salami
One or two 4 oz. balls burrata cheese
½ C. fresh raspberries
Honey, for drizzling
1 avocado, pitted, peeled, and sliced
Kosher salt and freshly ground pepper
6 fresh basil leaves, torn
2 Perfectly Poached Eggs
Directions
Preheat the oven to 375°F. Place the bagels on a baking sheet, cut-side up. Rub each with ½ T. of the olive oil. Arrange the salami on the baking sheet around the bagels. Transfer to the oven and bake for 8 to 10 minutes, or until the salami is crisp—watch closely, as it will cook fast toward the end! Remove the baking sheet from the oven and break the burrata over each bottom bagel half. Top with fresh raspberries and drizzle with honey. Add the salami and avocado and season with salt and pepper. Add the basil and top each with an egg. Finish with the top halves of the bagels.
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.
Instant Pot Brazilian White Rice
2 T. olive oil
½ cup chopped onion
3 garlic cloves, minced
1 cup chopped carrots, peeled if necessary
2 cups rinsed long-grain white rice
3 ¾ cups stock (your choice)
Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes). Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove
Stuffed Armenian Mussels (Midia Dolma)
36 mussels large mussels (in shells)
1/3 C. olive oil
3 C. yellow onions finely chopped onion
1/2 C. long grain rice uncooked
1/4 C. dried currants
1/4 C. pine nuts
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
salt
2 C. water
1 T. lemon juice
2 lemons cut into wedges for garnish
Scrub mussels, loosen (do not separate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, sauté onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 T. of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.
One Pot Skillet Lemon Chicken with Artichokes
2 T. olive oil, divided
1 (9-ounce) package frozen artichoke hearts, thawed
1 tsp. salt, divided
½ tsp. ground black pepper, divided
4 (6-ounce) boneless, skinless chicken breast halves
2 T. unsalted butter
1 medium onion, cut into ½-inch pieces
3 garlic cloves, minced
1½ cups orzo pasta (about 8 ounces)
¼ cup fresh lemon juice
2½ cups unsalted chicken broth
2 T. chopped fresh parsley
Preheat the oven to 400°F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, ¼ tsp. of the salt, and ⅛ tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl. Season the chicken with ½ tsp. of the salt and ¼ tsp. of the pepper. Add the remaining 1 T. oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, about 8 minutes. Transfer to a plate. Melt the butter in the skillet over medium heat and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1 to 2 minutes. Add the orzo and cook until it is lightly toasted, 2 to 3 minutes. Add the lemon juice and cook, stirring, for 30 seconds. Return the artichoke hearts to the pan and stir in the broth and the remaining ¼ tsp. salt and ⅛ tsp. pepper. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo, and transfer to the oven. Bake until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.
Fluffy Banana Cake
1 ⅓ cup mashed bananas
2 ½ T. lemon juice divided
1 ½ C. milk
3 C. flour
1 ½ tsp. baking soda
¼ tsp. salt
⅔ cup butter softened
1 cup white sugar
½ cup brown sugar
3 large eggs
1 tsp. vanilla
8 ounces cream cheese
⅓ cup butter softened
3-3 ½ C. powdered sugar
1 tsp. lemon juice
1 ½ tsp. lemon zest from 1 lemon
Preheat oven to 350°. Grease and flour a 9 x 13 pan. Place 1 ½ T. lemon juice in a measuring cup. Top to 1 ½ C. with milk. Set aside. Mix together mashed banana with 1 T. lemon juice, set aside. Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting). Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan. Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting. FROSTING: Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake. Note: The cooking time on this cake can vary! Mine takes about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).
Soufflé Omelet with Spinach, Artichokes, and Brie
Whipping the egg whites separately from the yolks creates the fluffiest, lightest omelet you’ll ever taste. Add on creamy brie, artichokes, spinach, a handful of blueberries and a drizzle of honey and you won’t want to eat omelets any other way.
3 large eggs, separated
¼ C. whole milk or heavy cream
Kosher salt and freshly ground pepper
3 T. unsalted butter
¼ C. marinated artichokes, quartered
Handful of baby spinach
2 oz. Brie cheese, thinly sliced (rind on or off)
½ C. honey
Pinch of flaky sea salt
Fresh blueberries, for serving
In a medium bowl, whisk together the eggs yolks, milk, and a pinch each of kosher salt and pepper until combined. In a large bowl using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1 minute. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth; just be careful not to deflate the whites. In a 10- to 12-inch skillet, melt 1 T. of the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes. Add the artichokes, spinach, and Brie to one side of the omelet, cover the skillet, and cook for 2 to 3 minutes more, or until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 minute more. Remove the pan from the heat and slide the omelet onto a plate. In a small saucepan, melt the remaining 2 T. of butter with the honey over medium heat. Stir until melted and smooth. Remove the pan from the heat and stir in a pinch of flaky salt. Drizzle the omelet with the honey butter and top with blueberries.
Quick Pickled Fennel
Fennel for pickling should be free of blemishes and soft spots; choose bulbs that are firm, small, and bright white in color. This pickled fennel cannot be processed for long-term storage.
3/4 C. seasoned rice vinegar
1/4 C. water
1 (1‑inch) strip orange zest
1 garlic clove, peeled and halved
1/4 tsp. fennel seeds
1/8 tsp. black peppercorns
1/8 tsp. yellow mustard seeds
1 fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into 1/4‑inch-thick slices
Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Bring vinegar, water, zest, garlic, fennel seeds, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack fennel into hot jar. Using funnel and ladle, pour hot brine over fennel to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickled fennel can be refrigerated for up to 3 weeks; fennel will soften significantly after 3 weeks.) This cannot be processed for long term storage.
Parmesan-Broiled Tilapia
1/2 cup grated Parmesan cheese
3 T. butter, softened
2 T. mayonnaise
1/4 tsp. dried basil
1/4 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
4 tilapia fillets (6 ounces each)
4 lemon wedges
In a small bowl, mix the first 7 ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.
Instant Pot Garlic Tomato Soup
14 tomatoes, sliced in half
1 T., minced garlic
1 large onion, chopped
2 bell peppers, chopped
6 cups chicken stock
2 cups cream
2 cups chopped fresh basil leaves
Salt and freshly cracked pepper to taste
Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.
Cornmeal Blueberry Pancakes
1½ C. all purpose flour
½ cup cornmeal
3 T. sugar
1½ tsp. baking powder
1½ tsp. baking soda
1¼ tsp. kosher salt
2½ C. buttermilk
2 large eggs
3 T. butter, melted
1½ C. fresh blueberries
Vegetable oil (I used coconut oil and really liked the taste and results)
Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 tsp. of flour and add to cornmeal batter. Heat a large skillet, griddle or cast iron pan on low heat for about 5 minutes. Turn heat up to medium and add 1 T. oil. Ladle ⅓ cup batter into skillet, and repeat, being careful not to crowd pancakes. (I could fit 3 on my griddle.) Carefully flip pancakes when full of bubbles and bottoms are nicely browned, about 3 to 4 minutes. Cook another 2 to 3 minutes on other side until lightly browned. Remove pancakes to wire rack inside a baking sheet and keep in oven until all pancakes are done and ready to serve. Add more oil as necessary. Dust with powdered sugar if you like, and serve with butter and pure maple syrup. Enjoy.
Peach Jam with Ginger & Turmeric
6 ripe ripe peaches
1/2 C. sugar
Juice of half a lemon
1 T. ginger
1 pinch of salt
1T. turmeric powder
Cut the peaches into quarters and remove the skin and seeds. Cut the root in half and put in a saucepan with all ingredients except turmeric powder. Cook over medium heat until boiling and then lower the candle to almost a minimum and cook for 30 minutes. Stir at a time with a wooden spoon, so it doesn’t stick to the bottom of the casserole. If foaming, remove it carefully using a foamer. Allow to cool for about 5 minutes and pass through the blender or food processor to leave it with a smooth texture. Add the turmeric powder and stir so that it is fully incorporated into the jam. You can try the sugar in case you want to pour more, but remember that only when it’s cold is the jam you know how sweet it has been. You can put a little in the fridge and see how it goes. Meanwhile, allow the jam to cool completely at room temperature before putting it in a glass lid jar and putting it in the refrigerator. If you need to put more sugar in it, add it with a little lemon juice and cook the jam for another 20 minutes. It’s a beautiful color. Keep in mind that it’s hard to stop eating this jam and be generous and share it with your friends when you make it. It’s a good gift.
Pepperoni Tortellini
2 tsp. olive oil
1 onion, sliced
1 red pepper, thinly sliced
3 to 4 cloves garlic, chopped
5-oz. pkg. sliced pepperoni, cut into strips
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
8-oz. pkg. refrigerated 3-cheese tortellini pasta, cooked
Garnish: shaved Parmesan cheese, fresh basil
Heat oil in a skillet over medium heat. Sauté onion, red pepper and garlic until crisp-tender. Add remaining ingredients except pasta and garnish. Cook, stirring occasionally, for 5 minutes. Stir in pasta and cook until heated through. Garnish with Parmesan cheese and basil. Serves 4 to 6.
Color Changing Lemonade Slushies
4 tsp. Blue pea flower tea
2 C. Boiling Water
2 C. Lemonade
Steep tea in water for 8 minutes. Strain into 2 C. measuring C.. Pour tea into ice cube tray and freeze until solid. Place tea cubes in blender and crush. Add ½ C. crushed ice into a glass. Pour ½ C. lemonade over ice.
Sloppy Cowboys
2 lbs. lean ground beef
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. onion powder
1/3 tsp. garlic powder
0.7-oz. pkg. Italian salad dressing mix
1 T. red wine vinegar
1 tsp. Worcestershire sauce
1/3 C. catsup
sandwich buns
1/2 lb. provolone cheese, sliced
Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8.
Low Carb Baked Zucchini Casserole
40 ounces (approximately) Zucchini, large, sliced 1/4 inch thick
1 tsp. Salt
2 T. Butter
5 ounces Onion, diced
2 cloves Garlic, minced
½ C. Heavy Cream
6 ounces Gruyere Cheese, grated and divided
4 ounces Parmesan Cheese, grated and divided
Preheat oven to 450 degrees F. Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking. In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.
In a large skillet, melt butter over medium heat. Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more. Pour the heavy cream into the pan stirring until it begins to bubble. Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts. Pour the cheese sauce over the zucchini spreading it evenly over the zucchini. Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender. Remove from oven and serve.
Fruit Salad with Warm Pear Sauce
3 ripe pears, cored and chopped
1 T. lemon juice
1 C. strawberries, hulled
1 C. raspberries
1 C. blueberries
1 C. pitted Cherries,
Place the pears in a small saucepan with the lemon juice. Add enough water to cover. Bring to the boil, reduce heat and cook gently over a low heat until quite soft. Remove from liquid and allow to cool. Blend in a food processor or with a hand-held blender until smooth. Add a little water if you prefer the sauce to be thinner. Mix fruit together in a bowl and top with the pear sauce. Serve immediately or chill before serving.
Apple Scrap Vinegar
Stockpile the cores and peels in the freezer until you have enough.
2-3 T. Sugar
2-3 C. filtered or non-chlorinated Water
1 lb. apple cores & peels (peels only if from organically grown apples)
Use 1 T. of the sugar per C. of water. Dissolve the sugar in the water. It is important to use non-chlorinated or filtered water because chlorine could prevent the fermentation process that is essential to making vinegar. Put the apple scraps into a ceramic, glass, or stainless-steel bowl, pot, or crock and pour the sugar water over them. Use enough of the liquid to cover the apples, but don’t worry if they float a bit. Cover with a clean dish towel and let sit at room temperature for 1 week. Every day, stir the ingredients vigorously at least once (more is better). Once fermentation begins, the liquid will froth up when you stir it. The liquid should have started to turn a darker color after one week of steeping and stirring. Strain out the fruit. Keep the liquid at room temperature, stirring once or more each day, for 2 weeks to 1 month. Its smell will shift from lightly alcoholic to vinegary and sour. The bacteria that create vinegar from alcohol require oxygen to do so. That’s why it’s important not to cover the liquid with anything airtight during the process. (FYI, all vinegar starts out as alcohol—it’s what the bacteria that make vinegar eat.) Once the vinegar tastes as strong as you’d like it, transfer it to bottles and screw on covers or cork. The vinegar is fine to use for salad dressings, marinades, and sauces anytime it tastes good to you. But if you want to use your homemade vinegar for safe pickling and canning, it needs to have at least 4.5 percent acetic acid, just like commercial brands do.
French Onion Tart
Pastry
2 C. all-purpose flour
1/2 tsp. kosher salt
1 T. sugar
12 T. cold unsalted butter, diced (1 1/2 sticks)
1/2 C. ice water
Onion Topping
1 C. gruyere cheese, shredded (4 oz)
1 1/2 tsp. fresh thyme, minced
2 tsp. fresh chives, minced
1 1/4 lb. sweet onions, (about 3 medium onions)
1 T. heavy cream
3 T. unsalted butter, diced
1 tsp. kosher salt
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions. Sprinkle the rolled pastry with the cheese right to the edges. Sprinkle with thyme and chives. Peel, halve, and very thinly slice the onions into half-moons, keeping the moons intact. Place the onion half-moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream. Dot with the butter and sprinkle with salt. Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking. Let cool slightly and cut into squares to serve. Serve warm or at room temperature. Recipe Notes: The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
There’s no pre-cooking of the onions on the stove like many onion tarts require. They’re simply sliced thin and arranged over a sprinkling of grated cheese and herbs and baked until golden brown and caramelized. The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious. Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.