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Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

8 slices prosciutto

Extra-virgin olive oil

Freshly ground black pepper

Finely grated zest from one lemon

2 C. (packed) arugula leaves

2 medium fennel bulbs, cores and fronds removed, bulb. halved lengthwise, each half thinly sliced lengthwise

4 ounces Parmesan cheese, shaved with a vegetable peeler

16 medium-large mint leaves

 

For a smaller roll, halve the prosciutto slices lengthwise, so you will have 16 strips, each about 1 inch wide. Place one strip of prosciutto on a work surface, with a short end closest to you. Lightly brush with olive oil. Sprinkle with black pepper and a pinch of lemon zest. Lay 4 to 6 arugula leaves, horizontally, at the base. Place a few shards of fennel and Parmesan over the arugula. Top with a mint leaf. Roll up from the base, wrapping the prosciutto tightly around the vegetables, and continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place the roll seam side down on a platter. Repeat with remaining ingredients. The rolls may be prepared up to four hours in advance. Cover with plastic wrap and refrigerate. Let them stand at room temperature for 20 to 30 minutes before serving. Before serving, lightly spritz with olive oil or lemon juice, if desired. Ingredient variations: Baby spinach, sweet pepper, goat cheese, melon, mozzarella, figs, brie, rosemary, shredded radicchio, pear, manchego cheese, parsley

White Chili with Spicy Oregano

White Chili with Spicy Oregano

White Chili with Spicy Oregano

4 chicken breast halves (about 1 ½ pounds)

2 tsp. cumin

½ tsp. freshly ground black pepper

2 T. olive oil

1 medium onion, chopped

2 cloves garlic, minced

½ C. diced red bell pepper

2 C. chicken broth

2 (14-ounce) cans great Northern beans, drained

1 (15-ounce) can cannellini beans, drained

2 T. canned, chopped jalapeno pepper

3 T. coarsely chopped hot and spicy oregano

1 tsp. sugar

Hot and spicy oregano sprigs

 

Cut chicken into ¾ inch cubes; toss with cumin and black pepper and set aside. Heat oil in a large Dutch oven over medium heat; add onion, garlic, and bell pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 10 minutes, stirring occasionally. Add broth, beans, and jalapeno peppers, stirring well. Bring mixture to a boil; reduce heat to low and cook 15 minutes. Add oregano and sugar, stirring well. Cook 5 additional minutes. Ladle into serving bowls. Garnish with oregano sprigs.

Lemon Thyme Chicken Thighs

Lemon Thyme Chicken Thighs

Lemon Thyme Chicken Thighs

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

Olive oil

Kosher salt

Freshly ground black pepper

1 medium lemon, thinly sliced

5 to 6 fresh (lemon) thyme sprigs

 

Arrange a rack in the middle of the oven and heat to 400°F. Drizzle the chicken thighs with olive oil and season well with salt and pepper. Place the thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat. and cook undisturbed for 14 to 15 minutes. When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so they are skin-side up. Scatter the lemon slices and thyme sprigs over the chicken. Roast in the oven until the chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately. NOTES: Batch cooking: Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch, as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.

Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

 

Polenta Pastry Shell

1 C. all-purpose flour

1/2 C. polenta (cornmeal)

1/4 C. white sugar

1/4 tsp. salt

2/3 C. butter (11 T.), chilled and diced

1 egg, beaten

 

Filling

1 C. heavy whipping cream

10 fresh thyme sprigs

1 lemon

3 egg yolks

1/4 C. sugar

Pinch of salt

2 large firm-ripe peaches, pitted and cut into very thin slices

 

5 fresh thyme sprigs

2 T. cornmeal

1 T. sugar

 

Mix the flour, polenta, salt and sugar. Using your fingers or a food processor, work the flour mixture into the butter until the texture is coarse and crumbly, like small peas. Mix in the egg. Mix lightly until smooth, then form into a disk, cover with plastic wrap and refrigerate for at least 45 minutes. Using a vegetable peeler, remove the yellow peel from the lemon, trying to avoid the white pith. Bring the cream to a simmer, then remove from the heat. Add the thyme sprigs and lemon peel. Cover and steep for 30 minutes. Heat oven to 400°F. When the dough has chilled, work into a greased 9-inch tart pan with a removable bottom. Let it rest for a few minutes, then bake for about 8 minutes or just until golden. Let cool. Lower the oven heat to 325°F. Strain the cream and discard the thyme and lemon peel. Whisk in the egg yolks, sugar and pinch of salt. Take the remaining 5 sprigs of thyme, and using your index finger and thumb, peel off the tiny leaves. Mix with the cornmeal and sugar. Add a splash of water and mix until loose and crumbly. Starting from the center, arrange the peach slices in an overlapping pattern in the baked tart shell. Pour the prepared custard over them and sprinkle the top with the cornmeal and thyme mixture. Bake at 325°F for about 35-40 minutes or until the peaches are tender and custard is set and slightly browned. Let cool and set for at least an hour before slicing.

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

Citrus Salad with Lemongrass Syrup

1/2 pink or red grapefruit per person, segmented, juice reserved

1/2 oroblanco per person, segmented, juice reserved

1/2 navel orange per person, segmented, juice reserved

1/2 C. honey

2 stalks lemongrass, white part only, cut into 2-inch pieces and bruised

1/2 vanilla bean, split and scraped

Zest of 1 lime

Mint leaves for garnish

 

Combine the citrus segments in a bowl. Cover and chill. In a small saucepan, mix 1/2 C. reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain. Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

2 to 3 cups / 450 to 675 ml vegetable broth or water, as needed

1/2 cup / 85 g organic, non-GMO polenta

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

1/4 cup / 5g chopped mixed herbs, such as dill, chives, parsley

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish

 

Heat the vegetable broth in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Add a few pinches of salt. Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations). If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth. While the polenta is cooking, cut the fennel bulb into thin vertical slices (from the top to the base). Heat the ghee in a large skillet on medium-high heat. Working in batches, add the fennel slices to the skillet, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel until it is golden on the bottom, 5 to 7 minutes. When all the pieces have browned, flip them onto the uncooked sides. When the underside has also browned, add a sprinkling of fennel seeds and the maple syrup, and let cook for 1 minute. Toss to coat, transfer the fennel to a plate. Season with more salt if needed. Add the chopped herbs and grated cheese to the polenta and give it a final stir. Whisk in a little more broth or water if necessary. To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top. Add a drizzle of olive oil. Garnish with herb flowers if available.

CLEANSING CILANTRO SOUP

CLEANSING CILANTRO SOUP

CLEANSING CILANTRO SOUP

1 T. coconut oil, ghee, or butter

1 T. herbes de Provence spice blend; or if you don’t have this on hand, use:

  • 2 tsp. thyme
  • 1 tsp. marjoram
  • 1/2 tsp. rosemary
  • 1/2 tsp. fennel

2 C. sliced leeks

3 C. fresh cilantro, chopped

2 C. bone broth, meat stock, or vegetable stock—the more flavorful your bone broth, the fewer spices you need in this soup

1 carrot, sliced

2 zucchini, sliced

1 tsp. sea salt

Black pepper, to taste

 

Put the coconut oil, spices, and leeks into a saucepan and sauté on low heat for 2-3 minutes. Add cilantro and sauté on low for 2 more minutes; remove from the heat and set aside. In a separate saucepan, add the bone broth and carrots and simmer for 5 minutes or until the carrots are soft. Add the zucchini slices and simmer for 1 minute. Add the broth, zucchini, and carrots to the saucepan with the coconut oil, leeks, spices, and cilantro. With your immersion blender (or in your food processor with the S-blade), blend the vegetables up until smooth. The soup is now ready to serve. Season with sea salt and pepper. Thermos soup instructions: To make this as a thermos soup, sauté the coconut oil and spices in one saucepan; add the bone broth and sliced vegetables into your blender or food processor with the S-blade and blend into a smooth puree. Add the vegetable puree to the saucepan with the coconut oil and spices; bring to a boil, mixing well. Remove from heat and pour into your thermos. Your vegetables will be cooked in the broth in your thermos and ready to eat at your next meal. Season with sea salt and pepper.

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

1/2 cup dried cannellini beans (to make about 1 1/2 cups cooked)

1 pound young potatoes, red or white, cut into 1-inch cubes with the skins

2  cups chopped dandelion greens, in 1- to 2-inch pieces

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

Edible flowers (such as calendula, comfrey, rose, violet, chive blossom, and/or lilac), for garnish (optional)

 

Soak the beans overnight in enough water to cover by 8 inches. Strain the beans and combine them in a saucepan with enough water to cover by 2 to 3 inches. Bring to a boil, skim off any foam, reduce the heat, and cover: simmer over low heat, stirring often, until the beans are tender, 45 to 75 minutes. Set aside to cool in the cooking water. Combine the potatoes, dandelion greens, parsley, garlic, oil, water, paprika, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat and let simmer, covered, stirring often, for 30 minutes. Strain the beans from their cooking water and add to the pan, along with the lemon juice. Simmer, uncovered, stirring almost continually, for 5 minutes. Serve hot, garnished with paprika and edible wildflowers, if desired.

Baked Ricotta

Baked Ricotta

Baked Ricotta

1 pound (about 2 cups) whole-milk ricotta cheese

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

1-2 tablespoons chopped garlic (2-4 cloves)

Zest of 1 lemon, finely grated

1/4 cup thinly sliced sun-dried tomatoes (optional)

Salt and freshly ground black pepper

1 egg, lightly beaten

Ground paprika, for garnish

 

Preheat the oven to 375°F (19O C). Use a drizzle of oil to grease a 2-cup baking dish. Combine the ricotta with the oregano, thyme, rosemary, garlic, lemon zest, sun-dried tomatoes (if using), and a few grinds of pepper. Mix well and season generously7 with salt (I usually start with 1/4 teaspoon). Add the egg and mix thoroughly. Transfer the mixture to the prepared baking dish. Sprinkle the top with paprika and a drizzle of oil. Bake for 20 to 30 minutes, or until the top puffs up slightly and the mixture is hot and bubbling. Let cool for 10 minutes before serving. The ricotta has to be well drained; if it is too liquid, the finished product will be soupy. Most ricotta comes strained, but if the ricotta you have has any’ liquid on top, pour it off rather than mixing it in.

Lavender Fizz

Lavender Fizz

Lavender Fizz

7 1/2 cups water

1/2 cup raw honey

1 tablespoon white wine vinegar

4 tablespoons fresh or dried lavender flowers

1 lemon, sliced into ¼-inch rounds

Combine the water, honey, vinegar, lavender, and lemon in a clean half-gallon mason jar, cover with a lid, and shake well until all the honey has dissolved. Set the mixture aside to ferment, covered, at room temperature for 2 days. After 2 days, strain out the lavender and lemon. Transfer the liquid into glass or plastic bottles with tight-fitting lids, leaving about 1/2 inch of headroom in each bottle. (The lids need to be tight fitting to contain the carbonation that is going to develop. If the lids do not fit tightly, the carbonation will escape from the bottles, leaving you with a still delicious yet noncarbonated beverage.) Set the bottles aside in a cool, dark place to ferment for 3 days. Then open one of the bottles to taste it. If the soda is still not carbonated, put the lid back on and let the bottles continue fermenting. Taste regularly. The length of time needed to produce carbonation will vary depending on the temperature and the activity of the yeasts in your fizz.   Once the soda reaches the desired carbonation, transfer the bottles to the refrigerator. The cold temperature will slow the fermentation process and keep the carbonation level as it is. Sometimes a bit of mold can form on the surface of the soda during the fermentation process. This is just surface mold, and the soda is still good; simply remove the mold and proceed

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

1 1/2 cups white wine vinegar (or champagne vinegar)

Fresh chives with blossoms

For the Vinaigrette:

3/4 cup extra-virgin olive oil

1/4 cup chive blossom vinegar

1/2 teaspoon grainy Dijon or a honey Dijon

1/2 teaspoon sugar, optional

salt and freshly ground black pepper, to taste

Optional: fresh snipped chives

Steps to Make It

Gather the ingredients.

 

Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.  Pour the vinegar over the blossoms until the jar is very full. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don’t have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar.  Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.

 

Chive Blossom Vinaigrette

In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well. Store chive blossom vinaigrette for up to 1 week in the refrigerator. The vinaigrette makes about 8 servings of 2 tablespoons each.

Crab Salad with Shallot Dressing

Crab Salad with Shallot Dressing

PNW Crab Salad with Shallot Dressing

2 pounds fresh, cooked crabmeat

12 cups mixed salad greens (see note)

1 cup fresh, whole tarragon leaves

10 tender celery ribs

3 firm, medium-size shallots

1 firm, small cloves garlic, pressed

1/2 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1 tablespoon poppy seeds

3/4 cup olive oil

 

Flake crabmeat and mound in the middle of a large salad bowl. Wash the salad greens and spin dry. Set aside. Remove the leaves of the tarragon from the stems, wash, pat dry and set aside. Wash, trim and cut the celery ribs in half lengthwise. Cut crosswise into thin slices. Place the greens, tarragon and celery around the crab in the salad bowl. To make the dressing, peel and mince the shallots, add pressed garlic. Place them in a small bowl and mix in the lemon juice, sugar and poppy seeds. Drizzle this mixture over the salad greens and lightly toss the greens and crab together. Then drizzle on the olive oil and toss again. Serve salad on individual plates; accompany with warm sourdough bread. Note: Use a combination of butter or red leaf lettuce, curly endive, watercress or small leaf exotic greens.

 

Yield: 10 servings

Calories: 272

Fat: 18g

Fiber: 1g

Lemon Crème Brulé with Lavender and Honey

Lemon Crème Brulé with Lavender and Honey

Lemon Crème Brulé with Lavender and Honey

 

2 cups heavy cream

2 tablespoons honey

3 tablespoons coarsely chopped lemon zest (from 3 medium lemons)

2 tablespoons fresh lavender flowers (or 4 teaspoons dried)

1/2 teaspoon salt

3 yolks

1 egg

¼ cup granulated sugar, plus additional for caramelizing

 

Preheat the oven to 300 degrees F. In a heavy saucepan, combine the cream, honey, lemon zest, lavender, and salt. Bring the mixture to a gentle simmer over medium heat, cover, and remove from the heat. Steep 10 minutes and taste the cream to determine if the lemon and lavender flavors are balanced and to your liking. When they are, strain the mixture, discard the zest and lavender, and return the cream to the pot. If it has cooled completely, warm the cream over medium heat until it is hot, but not boiling.  Meanwhile, in a medium bowl, whisk the yolks and egg together with the sugar until smooth. Slowly add some of the warm cream to the yolks, about ½ cup at a time, whisking constantly to keep the eggs from curdling. After adding 1 cup of cream, pour the tempered yolk mixture back into the pan with the remaining cream. Add the vanilla and strain the mixture into another container to cool in an ice bath for baking later or divide it between 6 (4-ounce) ramekins or glass custard cups. Arrange the dishes in a deep baking pan and fill the pan with enough hot water to come halfway up the sides of the dishes. Put the baking pan in the oven and bake until the custard is set around edges and slightly jiggly in the center, about 40 minutes. Remove the pan from the oven and allow the custards to cool before covering with plastic wrap. Store in the refrigerator to cool completely, 3 hours to overnight. Bet before serving, sprinkle the top of each custard with a thin, even coating of sugar. Place the dishes under a preheated broiler for 2 to 3 minutes, or until the sugar melts, or use a hand-held blowtorch to caramelize the sugar.

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

8 ounces slightly soft, mild fresh goat cheese, at room temperature|

8 ounces cream cheese (preferably without stabilizers), at room temperature

1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 small lemons)

2 teaspoons kosher salt

2 eggs

1 ½ cups unbleached all-purpose flour, plus additional for rolling the dough

2 tablespoons extra-virgin olive oil

2 small stalks green garlic, thinly sliced on the diagonal, or 3 cloves garlic, finely chopped

¼ cup dry white wine or vermouth

3 cups freshly shelled green peas

3 tablespoons unsalted butter

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely chopped fresh tarragon

Freshly ground black pepper

2 tablespoons fresh chives, cut into ½-inch lengths

 

In a large bowl, combine the cheeses, zest, salt, and eggs. Mix with a rubber spatula until smooth and add ¾ cup of the flour. Combine well and gently mix in the remaining flour to form a moist, slightly sticky dough. Do not over- mix or your gnocchi will be heavy. Cover the bowl with plastic wrap and refrigerate for 1 hour. Lightly flour a baking sheet or large platter and set aside. Turn the dough onto a lightly floured work surface, form it into a ball, and cut the ball into quarters. Roll each quarter into a ½-inch-thick rope. Use a sharp knife to cut the ropes into ½-inch gnocchi and put them on the baking sheet. Repeat the process with the remaining dough pieces; you should get about 84. Lightly dust the gnocchi with flour. Bring a large pot of generously salted water to a boil. Boil the gnocchi in batches of 15 to 20; they will take about 3 minutes to cook. They’re done when they float—wait a few seconds before using a slotted spoon to remove the gnocchi to a baking sheet to cool. (They will be delicate when warm but will become sturdier as they cool.) Reserve 1 cup of the cooking liquid. The cooked gnocchi will keep in the refrigerator for 24 hours. In a large skillet over medium heat, warm the oil. Add the garlic and cook, stirring constantly, until softened, about 4 minutes. Add the wine and simmer until the liquid in the skillet has reduced by half, 3 to 4 minutes. Add the gnocchi, peas, butter, and ½ cup of the reserved gnocchi cooking liquid to the skillet. Cook until the ingredients are warmed through and the sauce thickens slightly, about 3 minutes. Add the lemon juice, tarragon, and salt and pepper to taste and toss to combine. Divide the gnocchi between 6 or 8 bowls. Garnish with the chives and serve immediately.

Chive Blossom Vinegar

Chive Blossom Vinegar

Chive Blossom Vinegar

Harvest healthy chive blossoms by snipping off the blossoms.  If you have some extra chive blossoms, don’t throw them away! Separate the blossoms into flowerets and sprinkle them over a salad or use them as a garnish.

 

2 cups chive blossoms enough to fill a pint jar

1 1/2 cups white wine vinegar or champagne, rice, or distilled white

 

Rinse the chive blossoms in water and spread them out on a clean kitchen towel to dry. In a small saucepan, warm vinegar over medium low heat to a simmer (not boiling). Turn off heat. Loosely pack chive blossoms into a clean glass pint jar. Carefully pour warm vinegar over chive blossoms leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for 3-4 days. Once the vinegar has infused and turned a lovely shade of purple, strain out the blossoms and store vinegar in a clean glass jar or bottle. Compost the spent chive blossoms.

Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

Elderflower Panna Cotta with Gooseberry Compote

 

A delicately wobbly, creamy panna cotta is such a simple but sophisticated dish. Infused with the scent of elderflowers and partnered with a sharp gooseberry compote, it makes a stunning summer dessert. You can use fresh elderflowers during their short season in May, but otherwise elderflower liqueur works fine. Leave out the elderflower altogether and this is a great recipe for a plain panna cotta, with a little tang from the yogurt.

1/3 C. whole milk

1 C. heavy cream

1 T. T. superfine sugar (or 1 1/2 tsp. if you’re using elderflower liqueur)

3 to 4 large heads of elderflower, or 2 T. elderflower liqueur

1 1/2 tsp. plain gelatin

2/3 C. plain yogurt

 

1 pound gooseberries, topped and tailed

1/4 C. superfine sugar

A few sprigs of elderflower (optional)

 

Combine the milk, cream, and sugar in a saucepan. Tie up the elderflower heads in a piece of cheesecloth and add to the pan, or stir in the elderflower cordial. Scald the liquid – bring just to a simmer, but don’t let it bubble. If you’re using elderflower heads, let stand for half an hour to infuse, then remove the elderflower. Soak the gelatin in cold water for 5 to 10 minutes, until softened. If you left the cream mixture to infuse for half an hour, reheat it almost to boiling – if you have used liqueur, the cream should still be hot enough. Add the gelatin to the hot cream mixture and stir until dissolved. Let cool to room temperature, stirring from time to time. Once cooled, stir in the yogurt until thoroughly combined. Pour the mixture into four 1/2-cup molds, such as ramekins, and chill in the fridge for at least 4 hours, until set. Meanwhile, make the compote. Put the gooseberries in a pan with the sugar and V4 C. water. Tie up the elderflower sprigs, if using, in a piece of cheesecloth and add to the pan. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Let cool completely, then remove the elderflower sprigs and chill the compote. To turn out the panna cottas, dip each mold very briefly in hot water – literally just a few seconds – then turn upside down onto a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with the gooseberry compote.

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

2 T. coconut aminos

1 T. fresh lime juice, plus more as needed, and lime wedges for serving

2 tsp. fish sauce, plus more as needed

3 T. toasted sesame oil

1 large celery stalk, finely diced

2 T. pine nuts

2 green onions, white and light green parts only, sliced, plus more for garnish

5 oz [140 g] shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 tsp. grated fresh ginger

1 lb. [455 g] ground chicken thigh meat

Kosher salt

¼ C. [10 g] thinly sliced fresh basil

12 inner leaves iceberg or butter lettuce, trimmed and chilled

Black sesame seeds for garnish

 

In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 T. of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove. When the pan is very hot, add the remaining 1 T. sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil. Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

 

¾ C. sugar

¼ C. lemon verbena leaves

1 small ripe cantaloupe

Prosecco or other sparkling wine (for serving)

 

Bring sugar, lemon verbena, and 1½ C. water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids. Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours. To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco. Do Ahead: Melon mixture can be made 1 day ahead. Keep chilled.

Herbed Cucumber Bites

Herbed Cucumber Bites

Herbed Cucumber Bites

 

1 C. soft goat cheese

3 T. chopped marjoram

1 T. freshly squeezed lime or lemon juice

2 peeled cucumbers, sliced crosswise into 1-inch rounds (about 8 rounds per cucumber)

12 radishes, each cut into 4 slices

16 fresh herb tips (oregano, marjoram, savory, or thyme)

 

In a small bowl, combine cheese, marjoram, and lime juice. To assemble bites, spread 2 tsp. of the cheese mixture on a cucumber. Arrange 3 slices of radish over cheese. Spread 1 tsp. of cheese on top of a radish slice and top with an herb tip. Serve immediately, or cover and refrigerate for up to 4 hours.

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

 

6 T. olive oil

2 T. orange juice plus 1 T. zest

1 T. lime juice

1 small shallot – finely chopped

1 T. chopped Lemon Verbena or Cilantro

â…› tsp. chili flakes or aleppo chili pepper

2–4 portions of scallops or fish (try to find large “dry” scallops)

1–2 T. olive oil

salt and pepper to taste

Optional- 2-4 portions Green beans or substitute asparagus

 

In a small bowl, mix dressing ingredients together and set aside. If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 – 3 minutes, or until bright green and just tender. Uncover. Heat oil in a large skillet over medium high heat until smoking. Season the oil with salt and pepper. Add the patted dry scallops (or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven. Spoon flavorful dressing over the scallops and green beans.

Pink Petals Jam

Pink Petals Jam

Pink Petals Jam

1 C. clove pink petals or rose petals

1 C. sliced, peeled fresh apricots or peaches

3/4 C. freshly squeezed orange juice

1 T. grated lemon zest

1 T. freshly squeezed lemon juice

2 tsp. crushed coriander seeds, optional

2 1/2 C. sugar

2 tsp. pure almond extract

 

In a large canning kettle or pot, arrange three 1-cup canning jars on a rack. Add water to 1 inch over the tops of the jars. Cover and bring to a boil over high heat. Turn the heat off and keep the pot covered until jam is ready to fill the jars. I11 a shallow pan, pour boiling water over flat metal lids and set aside until jam is ready. In a canning kettle or Maslin pan, combine pink petals, apricots, orange juice, lemon zest, lemon juice, and coriander if using. Bring to a boil over high heat. Stir in the sugar, 1 C. at a time, stirring to dissolve before adding the next cup. Boil, stirring frequently, until the mixture becomes thick and coats the back of a wooden spoon, about 15 minutes or until it reaches the jelly stage (212°F) on a candy thermometer. Skim off and discard any foam, remove the pan from the heat, and stir in almond extract. Fill hot jars, one at a time, leaving a Vi-inch headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to escape. Add more hot jam, if necessary, to leave the 1/4-inch headspace. Wipe the rim. top the jar with a flat lid, and screw on a metal ring. Return the filled jar to the hot water in the canning kettle and continue to fill jars until all are filled. Cover the C. aiming kettle and return the water to a full rolling boil. Boil jars for 10 minutes, keeping the water vigorously boiling the entire time. Turn the heat off and wait for 5 minutes before removing the canning lid and the jars to a towel or rack to cool completely. Check seals, label, and store jam in a cool place for up to 1 year.

Lemon-Butter Sauce with Chervil

Lemon-Butter Sauce with Chervil

Lemon-Butter Sauce with Chervil

Juice of ½ lemon (about ¼ cup)

4 T. cold butter, cut into 8 pieces

3 T. minced fresh chervil

Salt and freshly ground pepper

 

In a small saucepan, heat lemon juice to boiling. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts, steamed prawns or crunchy zucchini matchsticks. Note: Chervil-Chive Butter: To make a spreadable herb butter, simply beat fresh, chopped chervil and chives into soft butter, then chill.

Crab Risotto with Fine Herbs

Crab Risotto with Fine Herbs

Crab Risotto with Fine Herbs

1 T. oil

½ cup onion, finely chopped

2 cups arborio rice

¾ cup Chardonnay

3 cups light chicken stock, at a simmer

6 oz. shelled crab meat

2 T. fresh parsley, minced

2 T. fresh chives, minced

1 T. fresh chervil, minced

1 T. fresh tarragon, minced

2 T. whole butter

Freshly ground black pepper

1 lemon, juiced

Salt to taste

 

Heat oil in a medium saucepan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.

Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice. Season to taste and serve immediately.

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

 

2 bone-in rib-eye steaks, about 1 1⁄2 lb [680 g] each

4 sweet potatoes, about 8 oz [225 g] each

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preserved Lemon Gremolata (see below)

 

One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature. Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. To prepare the potatoes in the oven: Preheat the oven to 425°F [220°C]. Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. Drizzle with oil, and season generously with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. To prepare the potatoes on the grill: Prepare a grill for direct cooking over medium-high heat, 400°F [200°C]. Grease the grill grate lightly. Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil, and season generously with salt and pepper. Place the pan on the grill, then cover the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill. Rub each steak with oil, and sprinkle salt and pepper generously over each side. Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side. Remove the steaks from the grill, and let rest for 10 minutes. Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.

 

PRESERVED LEMON GREMOLATA

 

2 T. white wine vinegar

2 tsp. honey

1⁄4 C. [30 g] finely chopped shallot

1 C. [40 g] finely chopped fresh parsley

1⁄2 C. [80 g] roasted, salted almonds, finely chopped

2 T. minced preserved lemon, plus 1 tsp. preserved lemon liquid

1⁄2 C. [120 ml] extra-virgin olive oil

Kosher salt

Freshly ground pepper

 

In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper. Serve immediately, or store in an air­tight container in the refrigerator for up to 1 week.

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

2 T. olive oil

2 cups finely chopped onion (1 medium onion)

1 1/2 cups chopped carrot (2 large carrots)

2 tsp. minced garlic (3 cloves)

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. fresh ground black pepper

1/2 tsp. ground turmeric

2 cups (12 ounces) lentils, picked and rinsed

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste

 

Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.

Best White Bread Sandwiches

Best White Bread Sandwiches

Best White Bread Sandwiches

 

BREAD: Lay out towering stacks on a platter; it can be thin sliced white bread, or thick slices of ciabatta or sourdough, or sliced seeded whole-grain or a gluten-free option, depending on your crowd.

 

MAYO: Straight up and classic, please. Be generous. It seals the bread and keeps it from getting soggy from the next ingredient on the list. Decant into a bowl or go low-brow chic with ajar and a classy knife.

 

TOMATOES: Heirloom tomatoes, fresh from a farm or a garden, are a deserving star of this spread. Slice them thick, salt them, and let them drain on paper towels for an hour; transfer to a platter to serve.

 

CUCUMBERS: Small, fresh, snappy cucumbers add a crunchy edge and color (whether your guests put them in their sandwiches or eat them on their own).

 

HERBS: Any fresh herbs are welcome here—dill, mint, parsley, oregano—but anything flowering, like chives, gets top marks. Stand sprigs and bunches in cups in water, like flowers, for guests to pick off, or finely chop them and serve in small bowls for sprinkling.

 

SALT: A potent sea salt, like Maldon or fleur de sei, is a win; leave it at the ready in copious amounts. It is the secret to extracting even more umami from every bite.

PEPPER: Freshly ground and generous is the key here. Include a pepper mill for self-service.

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

 

6 Eggs

1 C. fresh herbs (Chervil, Parsley, Chives, Tarragon, Watercress), blanched in boiling water 1 minute

6 capers

1 oil-packed flat anchovy fillet, rinsed, patted dry

1 1/4 C. Basic White Sauce, warm

6 slices Bread, fried in butter

 

Lb. the herbs in a mortar with capers and anchovy. Press through sieve and stir into white sauce.

Poach Eggs in simmering water. Arrange egg on sliced bread and top with sauce. Sprinkle with additional herbs if desired.

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

STRAWBERRY SORREL ICE CREAM

 

2 cups whole milk

1 cup fresh sorrel leaves, chopped (no stems)

½ cup sugar

4 egg yolks

1 cup heavy cream

Salt

1 cup fresh strawberries, chopped small and frozen

 

In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture. *note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

 

2 teaspoons dried lavender flowers

2 teaspoons freshly ground black pepper

2 teaspoons olive oil

1 pound skirt steak or New York strip steak

Salt

Fresh parsley sprigs, for garnish

 

Finely powder the lavender flowers in a spice grinder or with a mortar and pestle. Combine the powdered lavender with the pepper in a small bowl. Drizzle 1 teaspoon of the oil on one side of the steak, sprinkle generously with salt and half of the lavender mixture, and rub the seasonings into the meat. Flip the steak and repeat on the other side. Let this rub infuse the meat with its flavor for at least 1 hour and up to 24 hours. When you’re ready to cook, pat the meat dry of any moisture. Heat a cast-iron skillet over medium-high heat. When it’s hot enough that a drop of water flicked in the skillet jumps right up, place the meat in the pan. Reduce the heat slightly to prevent smoking. Let the steak cook, undisturbed, to your desired doneness. (To cook a 1 2/2-inch steak to medium doneness, 4 to 5 minutes per side is about right.) Flip the steak and cook on the other side. Remove the steak from the pan and let rest for 3 to 5 minutes before slicing and serving. For a hint of green, garnish with fresh parsley.

Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

 

4 bone-in rib pork chops

2 T. butter

1 C. flour

2 eggs beaten

 

1 C. plain breadcrumbs

1 C. panko breadcrumbs

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

2 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1/2 C. grated Parmesan or Romano cheese

 

2 T. butter

3 cloves garlic minced

1/2 C. chicken stock/broth

1 C. heavy cream

2 T. lemon juice

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

1/4 tsp. oregano

1/2 C. shredded mozzarella cheese

2 T. shredded Asiago cheese

Salt to taste

Pepper to taste

 

Mix all seasoned bread crumb ingredients in a large bowl. Preheat oven to 350 degrees F.  Melt 1 T. of butter in a skillet over medium-high heat. Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture. Brown chops on both sides (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 T. butter and repeat. Bake chops in preheated oven for 20 minutes; meanwhile make sauce. In a small saucepan, melt the 2 T. of butter over medium heat. Add the garlic and sauté for about 5 minutes. Stir in the stock, lemon juice, oregano and the cream. Heat until it begins to bubble. Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now. Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy). Sauce may be poured over the cooked chops or served on the side like a gravy.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (4-ounce) pieces beef sirloin, pounded to a 1/4-inch thickness

5 tablespoons olive oil

Juice of 1 lemon

2 small zucchini, thinly sliced into rounds (about 2 cups)

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

Put the flour in a shallow bowl and season well with salt and pepper. Put a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Working with one piece of meat at a time, dredge the beef in the flour, making sure to coat both sides well. Shake off the excess. Add 3 tablespoons of the olive oil to the preheated pan. Put the beef in the pan and cook until golden brown on both sides, about 2 minutes per side. Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the zucchini, tomatoes, basil, zest and cheese (if using); season with salt and pepper, and toss well to combine.  Put the beef on plates, top with zucchini salad, and serve.

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

 

½  of 410g can cannellini beans (14oz. can)

½ – 1 clove garlic, peeled

A little virgin olive oil

A little white wine vinegar

Small bunch of summer savory

Few slices of Fougasse (a French bread)

 

Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.  Serve with griddled slices of fougasse.

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

1 boneless turkey breast (2 1/2 pounds)

1 bunch of fresh rosemary, about 8 large sprigs

8 to 12 oil-packed anchovies

2 large garlic cloves, finely chopped

Finely grated zest of 1 lime

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 T. EVOO

If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO°F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn’t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O°F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.

 

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

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

1 bunch flat-leaf parsley

1 bunch fresh basil

1 bunch fresh chives

2 cloves garlic

2 T. olive oil, or more to taste

Salt and pepper, to taste

Juice of 1/2 lemon

 

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

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving

 

Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

1 Baguette – sliced thinly on the diagonal

2 T. Olive Oil

1 (10 oz) Package Frozen Peas , thawed OR 1 ½ C. Shelled English Peas

1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)

½ Cup Ricotta Cheese

4 Chives – roughly sliced

½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)

½ tsp Lemon Juice

¼ heaping ts.p Salt

1/8 tsp. Pepper

Pine Nuts , to taste

Lemon Zest , to taste

Gremolata:

2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced

1 T. Extra Virgin Olive Oil

3 T. Chives

¼ Cup Parsley – chopped

1 Lemon Zest

Sea Salt , to taste

 

Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.  Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.