Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

Campfire Sausage with Grilled Vegetables & Salsa Verde

 

1 pound Italian Sausage (Sweet or Hot)

1 pound Sturdy Vegetables (New Potatoes, Small Carrots, Beets, Brocolli, Cauliflower or Anything in Season)

Salsa Verde

Fresh Baguette or Slices of Sourdough (Optional)

 

Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. HINT: *Pack the sausage frozen and it will help keep the cooler cold.

Barbara’s Oat Crackers

Barbara’s Oat Crackers

Barbara’s Oat Crackers

 

1 C. organic flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. salt

1 tsp. fresh thyme leaves (or ½ t. dry)

1/2 C. butter, softened

2 C. quick rolled oats (or regular rolled oats chopped in a food processor for 30 seconds)

1/2 C. milk

 

Combine the first 6 ingredients in a food processor and blend, then add the oats and milk. Pulse ingredients to mix again, then roll the dough into a ball, cover with plastic wrap and rest for 30 minutes. Preheat oven to 375°. Roll out the dough on a floured surface to 1/8-inch thick, or thinner, and cut into cracker-size pieces. Place on a baking sheet and prick each cracker with a fork several times. Bake 12 to 15 minutes until lightly browned. When cooled, sprinkle with sea salt and store in an airtight container. Makes several dozen crackers, depending on the size of the pieces.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

Melody Cookies

Melody Cookies

Melody Cookies

 

2 1/4 C. all-purpose flour

1/3 C. unsweetened cocoa powder

1/4 tsp. baking soda

2 sticks unsalted butter, cut into chunks, at room temperature

3/4 C. sugar

3/4 tsp. fine sea salt

1 tsp. pure vanilla extract

1 large egg white

sanding or granulated sugar, for sprinkling

 

Sift the flour, cocoa and baking soda together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth and creamy, about 3 minutes; scrape down the bowl as needed. Reduce the mixer speed to low and blend in the vanilla, followed by the egg white, and beat for 1 to 2 minutes. The white might curdle the dough and make it slippery — keep going; it will smooth out when the flour goes in. Turn the mixer off, add half the flour-cocoa mixture and pulse the machine to get the blending going, then mix on low only until the dry ingredients are almost incorporated. Scrape down the bowl and repeat with the remaining flour-cocoa mixture, this time beating just until the dry ingredients disappear and the dough comes together. Scrape the dough onto a work surface, divide it in half and shape each half into a disk. Working with one piece of dough at a time, sandwich the dough between pieces of parchment paper and roll out to a thickness of 1/8 inch. Slide the dough onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour, or refrigerate for at least 2 hours. Getting ready to bake: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. I use a 2-inch-diameter scalloped cookie cutter, but you can make the cookies smaller or larger if you’d like; the baking times will be almost the same, though the yield, of course, will change. Working with one piece of dough at a time, peel away both pieces of paper and return the dough to one piece of paper. Cut out as many cookies as you can. Place them on the lined baking sheets, leaving a generous inch between rounds; reserve the scraps. Sprinkle the cookies with sanding or granulated sugar. Gather together the scraps from both pieces of dough, re-roll them between paper until 1/8 inch thick and chill thoroughly. Bake the cookies for 15 to 17 minutes, rotating the pans front to back and top to bottom at the midway mark. The cookies are done when they feel firm to the touch around the edges and give only the least little bit when poked in the center. Remove the baking sheets from the oven and let the cookies rest on the sheets for about 2 minutes before transferring them to cooling racks with a wide spatula. Let cool completely. Cut out and bake the remaining dough, always using cool sheets.

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Cold Sesame Beets

Cold Sesame Beets

Cold Sesame Beets

 

4–5 large beets

1 T. sesame oil

1 T. rice wine vinegar

1 T. toasted black and/or white sesame seeds

Salt and freshly ground black pepper to taste

 

Steam or roast beets until just tender; let cool and remove skin. Slice, dice, or matchstick-cut them to your liking. In a bowl, toss beets with remaining ingredients, season to taste, and refrigerate for at least 1 hour before serving cold.

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

 

Juice of 2 lemons

1 garlic clove, minced

½ C. extra-virgin olive oil

1 T. local honey

½ tsp. sumac

 

Combine all small mixing bowl combine all the ingredients and whisk until Dress to taste with Lemon Sumac Vinaigrette; season with sea salt and fresh ground black pepper.

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

 

6 eggs, slightly beaten

1/2 tsp. kosher salt

1/2 to 1/4 C. (70 to 120 g) fresh chopped vegetables

24 wonton wrappers

1/4 C. (28 g) shredded cheese of choice (I prefer sharp Cheddar)

 

Preheat the oven to 375°F(191°C). In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables. Coat a muffin pan with cooking spray and press a wonton wrapper into each opening to form a cup. Then press a second wonton into the C. diagonally so all sides are covered. Fill C. three-quarters full with egg and vegetable mixture. Sprinkle 1 tsp. of cheese on top of the egg mixture. Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

15 Minute Sesame Ramen

15 Minute Sesame Ramen

15 Minute Sesame Ramen

 

1 package ramen noodles flavor packet discarded

1 T. coconut oil

2 garlic cloves minced

½ tsp. freshly grated ginger

1 T. brown sugar

2 T. low sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 green onions thinly sliced

toasted sesame seeds for sprinkling

 

Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

Roasted Radishes with Honey Butter & Thyme

 

1 lb. fresh radishes

1/4 C. butter

1 T. honey

A few sprigs fresh thyme

Sea salt to taste

 

Preheat oven to 425ºF. Wash radishes and radish greens and trim the ends to remove the greens and the long root. Reserve the radish greens. Slice the radishes in half lengthwise and set aside in a bowl. Rough chop the greens and add them to the bowl with the radishes. (This is optional but highly recommended!) Add a few sprigs of fresh thyme, or about 1/4 tsp. dried thyme. Add the honey and the butter to a glass bowl or measuring C. and heat in the microwave or in a double boiler until completely melted. Mix well and then pour the honey butter mixture over the radishes and toss to coat. Spread the honey-butter coated radishes, herbs and greens on a baking sheet and place in preheated oven. Bake for 12 to 15 minutes, until soft and slightly browned around the edges. Sprinkle with a pinch of sea salt and enjoy hot. Store leftovers in the fridge for up to 3 days and sauté with little bit of butter or a dollop of olive oil to reheat.

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

 

3 C. Red Fife flour

2 heaping tsp. baking powder

1/4 C. granulated sugar

1/2 C. unsalted butter, chilled but not hard

1 1/4 C. buttermilk

1 egg, whisked

Strawberry butter

1 C. unsalted butter, room temperature % C. pure maple syrup

1 tsp pink peppercorns

4-5 strawberries, washed, dried, and diced

 

Red Fife wheat is the key to the earthy robust and nutty flavor of these scones. They are less “biscuit” and more “soda bread” in texture (although still flaky), and the nuttiness of the scone offsets the naturally sweet strawberry butter. The perfect addition to a summer afternoon tea after picking up a pint of local strawberries from the market.  Preheat the oven to 400°F. Line a baking sheet with parchment paper. To make the scones, in a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough. Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12-15 minutes. While the scones are baking, prepare the butter. Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3-4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well. You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through. Remove the scones from the oven, transfer to a wire rack, and let cool for 3-5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side. The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Flower-Infused Simple Syrup

Pick two C. of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside.  In a medium heavy-bottomed pan, add 1 C. of cold filtered water and 1 C. of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly. Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.

Shishito Romesco Crostini

Shishito Romesco Crostini

Shishito Romesco Crostini

 

12 shishito peppers

1 C. parsley

1/2 C. pecans

2 T. fresh bread crumbs

1/2 tsp. lemon zest

1 T. lemon juice

1/2 C. extra-virgin olive oil

Kosher salt , to taste

Pepper , to taste

 

Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.

Anything Paletas – A Master Recipe

Anything Paletas – A Master Recipe

Anything Paletas – A Master Recipe

 

½ C. water

½ C. granulated sugar

Pinch kosher salt

2 C. fruit purée or citrus juice or a combination of both*

Flavorings (optional)**

1 C. Greek yogurt (optional)

Stir-ins (optional)***

 

*papaya, pineapple, berries, cherries, melon, apple—the list is endless

 

**can include vanilla extract or spices, but set your imagination free: think cinnamon, cardamom, chile powder, salt …

 

***such as chopped fruit, either the same as your purée or different

 

In a 2-quart saucepan set over medium heat, combine water, granulated sugar, and kosher salt. Bring mixture to a boil and make sure the sugar has dissolved. Add your choice of flavoring, if using (see options, above). Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup. Purée the fruit in batches in a blender or, for citrus, squeeze the juice; you should have about 2 cups. If you like, you can replace half of the purée or juice with 1 C. Greek yogurt to make creamy yogurt pops. Combine the 2 C. fruit purée or juice and the reserved syrup among 10 (1⁄3-cup) pop molds. Add the stir-ins mixture to each mold, leaving about ¼ inch at the top to allow for expansion. Stir gently with a popsicle stick to distribute the stir-ins. Freeze the ice pops until partially frozen, about 1 hour, then insert sticks and freeze again until the pops are fully set, 4 to 6 hours more. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags. They’re best eaten within 3 weeks.

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Cucumber Sass

Cucumber Sass

Cucumber Sass

 

A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.

 

2 lbs. cucumbers, peeled

½ small onion

¼ C. fresh dill

2 T. fresh lemon juice

2 tsp. sea salt

Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving

 

Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.

Culinary Uses for Flowers

Culinary Uses for Flowers

Name Flavor and Use
Apple Blossoms Apple blossoms have a light, floral flavor with both sweet and sour undertones, just like apples! They can be candied like rose petals or used to garnish fruit or citrus dishes.
Basil Basil is found on most spice racks. But it’s also a flowering plant and the flowers are edible. Thai basil is often harvested once it’s fully flowered. The whole flower is edible and carries the distinct savory flavor reminiscent of anise and mint with a touch of pepper.
Bee Balm Bee balm has pretty, round flowers. It tastes similar to oregano and sage together and it is most often included in savory dishes such as salads, vegetable dishes, and herbal butters. It can also be included in herbal tea recipes.
Borage Borage comes in a beautiful form, blue blooms in a star-like pattern. This shape gives it the nickname starflower. It taste sweet with a honey-like zest. It’s great as a garnish on drinks. It’s often an ingredient in desserts or treats.
Camellia Camellias have beautiful, delicate blooms and come in hundreds of species with thousands of hybrids. The flowers are edible while the leaves are a long-standing ingredient in teas.
Carnation Carrie Bradshaw is not a fan of receiving carnations, but the foodie in her might have enjoyed the spiciness their petals offer. They have a flavor that is almost peppery and similar to cloves.
Chamomile Chamomile is most commonly used in teas. Its subtle apple-ish flavor complements other flavors, like mint or citrus. While known in teas, it can also be used in desserts like custards. The petals can also be used in candied form or as dessert ornament.
Cherry Blossom Called sakura in Japan, cherry blossoms have a long history of use in Japanese culture including edible blooms. The Japanese have pickled them in salt and used them as a confectionary.
Chives Chives are a well-known herb with a distinct and popular onion-like flavor. Common chives produce purple flowers and can be used in salads, as garnishes, or to add savory flavor to other dishes. Chinese chives have an even more pronounced garlic-like flavor.
Chrysanthemum Chrysanthemum has a taste that resembles chamomile. It can be used in teas and desserts. It’s also mixed into stir-fry recipes, chop suey, and other traditional Asian dishes.
Cilantro Also known as coriander, cilantro is a very common flowering herb. It has a unique flavor reminiscent of citrus and parsley. It’s used as a spice and as a garnish in many dishes.
Coltsfoot Coltsfoot has many edible uses. Toss it into a salad to brighten it up, use it to make an aromatic herbal tea, or mix the flowers with honey and use it as a natural cough remedy.
Cornflowers Their blooms don’t look like popcorn. These beautiful purplish-blue blossoms have an intriguing flavor profile. They mix a touch of sweetness with a clove-like spicy flavor. They are also a popular food dye with their beautiful bluish-purple color.
Cucumber Cucumber blooms can be used to add a little nutrition with flair to your salad. You can eat them raw or stir fry them. The flower is a pretty yellow color and has a cucumber-floral flavor.
Dahlia Known for their beauty, dahlia flowers are also edible. The celery-like tubers offer additional benefits. The tubers contain potassium, vitamin B, and riboflavin but the flowers make an attractive garnish or colorful addition to dishes. The flowers make a great edible adornment for cakes.
Daisy This colorful flower’s petals can be added to the recipe of any dish to offer a sweet perfume taste.
Dame’s Rocket Dame’s Rocket has eye-catching purple flowers that make an excellent addition for color to salads and other dishes. Their flavor is mild and rather bland so it’s best included as a complementary ingredient. It’s best consumed in small doses as it large amounts might cause nausea.
Dandelion Dandelions are considered a flowering herb. Commonly used in salads, they have a distinctly earthy and nutty flavor with hints of bitterness. Their flavor can balance other sweet ingredients in recipes.
Daylily Despite its name, the day lily is not a member of the family we think of as common lilies (lilium). It has attractive orange blooms and its flavor is grassy and similar to peas.
Dill Dill grows with small clusters of yellow flowers. It’s been cultivated for cooking and herbal use for thousands of years across Eurasia. The flowers are more pungent and flavorful than the leaves. Dill has been used in ayurvedic medicine, as an oil, and as a spice often coupled with fish.
Echinacea Echinacea has a pretty, usually purple, flower in the wild. Its petals have been used traditionally in teas and herbal remedies. It also goes by the name purple coneflower and is cultivated around the world for its herbal benefits.
Fennel All parts of the fennel plant are edible which includes the stalk, bulb, and fronds. Fennel is commonly used in cooking. Usually, recipes use the bulbs which have a celery-like texture and an almost licorice-like flavor.
Garden Pea The common garden pea’s well-known pods grow with white flowers. Pea flowers can be included in anything made with peas. The flowers also carry a grassy, herbal flavor. *Warning:* Do not confuse the common pea with sweet peas (lathyrus odoratus). Sweet peas are poisonous.
Gardenia Gardenia can be eaten raw, boiled, pickled, or preserved in honey. They can be used in tea like jasmine, with a similar flavor profile. They also have been used as a food dye for their yellow coloring.
Hibiscus Its flavor is tart and very cranberry-ish. It’s a tropical flower and its blossoms are bright and beautiful. It’s often used in teas but can play a role in desserts, as a candied treat, a dried garnish, and an ingredient in cakes.
Honeysuckle The flowers, unsurprisingly have a honey-like flavor. Honeysuckle nicely complements soups, salads, desserts, and drinks. *Warning*: ONLY eat the flowers. Do not eat the berries, which are poisonous. It also produces a pleasant aroma.
Hops Hops are famous for their role in brewing beer. They are also a flowering plant. They provide a bittering balance to the sweetness of the yeast in beer. Beer isn’t their only use, however. Custards and sauces often incorporate hops for stabilizing flavor profiles.
Lavender Lavender is in the mint family and has a sweet floral flavor. It’s also used in a wide range of recipes from gourmet entrees to dessert. It gives off a pleasant aroma which adds to its appeal for cooking.
Lilac Often used in salads, lilac carries a lemony sometimes slightly bitter flavor. It’s also a pungent flower. It can also be used in syrups, beverages, and even beer.
Mallow Malva includes over 25 varieties of beautiful flowers. But that floral elegance doesn’t translate into culinary bliss. Mallow has a mild, earthy flavor that is usually sauteed. Historically, it’s also been used as an ingredient in love potions!
Marigold An herb and also traditionally a remedy for strengthening the immune system. Marigold comes in beautiful yellow, orange, and golden colors. Often used as a garnish or a decorative addition to dishes to add a pop of color.
Mint Everyone knows mint’s distinct, sweet flavor. It’s the basis of everything from gourmet recipes to candy canes. The distinct flavor comes from the leaves but the flowers are also edible and make an excellent garnish for all occasions.
Nasturtium Add some nasturtium blooms to add a pop of color and a bite in flavor. They have a spicy, peppery flavor that makes a good addition to a range of dishes. But if you’re cooking with it, make sure to add it at the end of the cooking process so it doesn’t overcook.
Orchids Orchids are typically used for the finishing touches as beautiful garnishes on any meal in need of a pop of color.
Oxlip Oxlip is a mild flavoring that can be used for soups when cooked or to pretty up salads when raw. It can be used in herbal teas or other mixtures.
Pansy Pansy is the common name for hybrid flowers in the viola family. Popular because they come in a wide variety of bright colors, these edible flowers are
Peonies Peonies have the same medicinal value as roses and can help ease sore muscles.
Plum Blossom Plum blossoms are a favorite flower around the world. Their flavor is more complicated with hints of spice, sweetness, and floral tangs. Because of their beauty, these spring blooms can be used for floral confections and desserts of many varieties. They can be used to make frosting or sprinkled on top of puddings.
Pumpkin flowers Field pumpkins are not just for Halloween. They produce pretty flowers that can have a culinary purpose. They are commonly used in Asian cuisines such as Bengali dishes. Their flavor is mildly sweet with earthy undertones.
Purslane Purslane is packed with nutrition. It contains a very high portion of vitamin A, C, iron, magnesium, manganese, potassium, and calcium. It’s also high in antioxidants and omega-3s. It has a slightly sour, salty flavor akin to watercress or spinach.
Primrose Primrose flowers have a range of flavors that span from a mild salad lettuce taste to a more bitter flavor. The flowers can be used as garnishes or even mixed in with the leaves for tea.
Red clover Red clover has a long history as an edible flower and plant. It has a very floral taste when eaten raw but when cooked, it provides a vanilla-ish taste. A healthy flowering plant, it’s a gluten-free ingredient that has a nutritional profile akin to alfalfa sprouts. It contains vitamins A, B1, B2, B3, and C along with antioxidants, calcium, and potassium.
Rose Flavors from roses will vary based on type, color, and soil conditions. While roses are also medicinal, their flower petals are a staple in many cocktails and dessert dishes.
Rosemary A common spice, rosemary is a flowering shrub native to Mediterranean regions. It has beautiful purple, pink, blue, or white flowers that carry a distinct fragrance. It has a lemony pine-like flavor that complements many dishes.
Sage Sage is a common name for two different types of flowering shrubs. Artemisia is sagebrush and salvia mellifera is black sage. Both can be used as flavoring herbs when cooking. They both have a slightly peppery flavor and are suitable for teas.
Strawberry Blossoms Everyone knows how good the fruit tastes. But, surprise! Strawberry blossoms are also great to include in dishes. Farmed blossoms tend to be pink while wild strawberry blossoms are white. Just be careful where you get the blossoms from though as some farms like to douse them in chemicals.
Sunflowers Sunflowers do produce the beloved sunflower seeds, but their stem can also be steamed and eaten like an artichoke. Not to be confused with a sunchoke!
Tansy Tansy has a long, interesting history as an edible flower. It was used as an insect repellant and also common for Easter pudding. Its nutmeg-cinnamon-like flavor is best used as a flavoring and the flowers can be used in tea. *WARNING* Don’t eat tansy in large amounts, it may upset your tummy.
Tulip You can nibble on some tulips with your own two lips! *WARNING*: Tulips can cause an allergic reaction. If you develop even minor allergic reactions do not eat the petals. Never eat the bulbs! When in doubt, avoid eating the flower.
Violet The beautiful violet flower has a subtle flavor, slightly sweet. The refreshing taste evokes the flavor of springtime.
Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

 

1 large English cucumber, approximately 12 oz/350 grams

1 C. Greek Yogurt, full fat preferable

1+ T. fresh Lime Juice

1 T. plus 1 tsp rice vinegar

¼ tsp. sesame oil, plus more for garnish

1 tsp. (caster) sugar

1-2 T. cilantro, rough chopped or torn

¼ C. (handful) flat leaf parsley, rough chopped or torn

Sea salt, to taste

Fresh ground pepper, to taste

 

For garnish:

 

Sambal Oelek (chili sauce)

Sesame oil

Sesame seeds

Cilantro leaves

Lime wedge

(Crispy garlic slices or shallots)

 

-for optimal blending, place liquids in carafe first

 

Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop.  Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber. Blend on low, slowly increasing to a medium high speed and blend until creamy smooth.  Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

2 large seedless oranges

¼ C. peanut oil

2 T. soy sauce

2 T. hoisin sauce

2 skin-on duck breasts, well trimmed

¼ tsp. crushed Sichuan pepper, if desired

Dark leafy greens such as baby spinach, arugula or watercress

With a sharp paring knife, remove the peel and pith from one orange and cut out the “filet” segments; put them in a small bowl, cover and reserve. Squeeze the other orange to measure ½ C. juice. In a shallow pan, mix the juice with the peanut oil, soy, hoisin sauce and Sichuan pepper. If you have removed the breasts from a whole duck yourself, make sure the white tendon in the long thin tenderloin muscle on the underside is removed. Trim the fat around the edges of both pieces. With a sharp knife, score the fat layer of skin in crisscrosses not quite through to the flesh. Lay them in the marinade for 30 minutes or more, turning at least once. Just before serving, heat a heavy sauté pan over high flame so the pan is hot. Meanwhile, dry the duck pieces on paper towels. Without adding any oil, lay the breasts skin-side-down in the hot pan; make sure you place them in the right spots. Sear them for 5 minutes without moving to render some of the fat and brown the skin. Lower the heat and, with a spatula, turn the breasts (take care where you place them) to cook the other side. In about 10 minutes, turn them back to the other side to finish cooking, 15 minutes in all. Rare to medium-rare is what you want for this dish, but it all depends on the timing and intensity of heat. Remove the breasts to a cutting board. Let them sit for a few minutes, then slice them thinly across on the bias to reveal the pink meat beneath the dark skin. Transfer them to hot serving plates. Garnish with the reserved orange segments and leafy greens.

Chocolate Ganache Tart

Chocolate Ganache Tart

Chocolate Ganache Tart

 

3 T. slivered blanched almonds

6 T. sugar

1 1/4 C. (spooned and leveled) all-purpose flour

1/4 tsp. salt

6 T. unsalted butter, cold and cut into pieces

12 ounces bittersweet chocolate, coarsely chopped

1 1/4 C. heavy cream

1 tsp. pure vanilla extract

Lightly sweetened whipped cream, for serving (optional)

 

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

 

1 1/2 pounds baby bok choy, split lengthwise

1 T. avocado oil

1 T. ginger garlic paste

Salt to taste

Dressing

2 T. toasted sesame oil

2 T. rice vinegar

1 T. white miso

1 T. orange juice

1 T. avocado oil

1 T. Greek yogurt (optional)

1 tsp. ginger garlic paste

Toasted sesame seeds, for garnish

 

In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown. Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. Drizzle bok choy with dressing. Garnish with toasted sesame seeds and browned ginger garlic bits from the pan, if desired.

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

 

Eggplant

6 small Japanese eggplants

2 T. olive oil

3 slices of bacon chopped (optional)

1 T. chives sliced thin for garnish

1 T. toasted sesame seeds for garnish

Sauce

2/3 C. white miso

1/3 C. sake

1/3 C. mirin

1/3 C. sugar

 

For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan. Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently stirring, until sugar dissolves, color darkens, and it has the consistency of a thick sauce—approximately 45 minutes. Sauce can be made up to a day in advance and should be refrigerated. When ready to use, reheat in a pan on low heat for 2–3 minutes.

Preheat oven to 425°F. Cook bacon in a small skillet over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and set aside. Cut eggplants in half lengthwise. Use the tip of a paring knife to score cut sides in a crosshatch pattern. Brush scored sides with olive oil, then spread 1 tsp. of miso mixture over each half. Place on parchment-lined baking sheet. Roast eggplant for about 20 minutes, until tender and browned. Sprinkle with sesame seeds, chives, and bacon, and serve.

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

 

2 T. tamari soy sauce

1/4 tsp. rice vinegar

2 tsp. brown sugar

2 tsp. pure lime juice

2 tsp. ginger, minced

1/4 tsp. ground red chile

1 pound uncured pork belly, cubed

1 T. sesame oil, divided

2 small bunches of tatsoi

1–2 tsp. hulled sesame seeds, toasted

 

In a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, ginger, and chile. In a large skillet over medium-high heat, add 2 tsp. sesame oil. Add pork belly; salt to taste; and cook until golden brown. Remove from skillet and set aside. Add remaining sesame oil and tatsoi to skillet; once wilted, add sauce. Reduce heat to medium-low, and cook until sauce slightly thickens. Divide greens on plates. Top with pork belly. Drizzle with remaining sauce from pan, and sprinkle with sesame seeds. Serve immediately.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Mulberry-Mint Pops

Mulberry-Mint Pops

Mulberry-Mint Pops

 

3 C. mulberries (fresh or frozen)

10 fresh peppermint leaves

¼ C. lime juice

3 T. honey

about 1½ C. Greek yogurt

 

In a blender purée mulberries, mint leaves, lime juice, and honey until well blended and the mulberry seeds and mint leaves are crushed. Set aside this thick juice in a 16-ounce jar. To prepare the pops: Add 1 to 2 T. of mulberry juice to each mold and layer 1 tsp. of yogurt, then repeat. Always begin and end with the juice. Add the sticks or supports and freeze at least 6 hours or overnight. To release, run each popsicle under warm water just until it releases from the mold.

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

Blistered Shishitos with Sriracha Aioli

 

For the peppers

8 oz. shishito peppers

1 T. neutral oil (like grapeseed or canola)

Flaky salt, such as Malden

 

In a large bowl, toss all of the peppers with oil until well coated. Pour a little oil into a large cast-iron skillet. Heat oil over high heat until it is just starting to smoke. Add the peppers in single layers without touching, and cook until blistered in multiple spots, flipping them as needed. This takes about 4 minutes. The peppers will puff up and become tender. If you want a more blistered look, cook them a little longer. Season with salt and serve immediately with lemon wedges and/or sriracha aioli.

 

For the sriracha aioli

¼ cup mayonnaise

1 T. sriracha or more to taste

1 tsp. fresh lemon juice

1 clove garlic, minced

Kosher salt to taste

 

Whisk everything together. Can be refrigerated, covered, for a day or two.  I usually just fill a hot iron skillet with olive oil and then toss the peppers in, allowing them to blister on one side before turning them over. For grilling, I’ll brush the peppers with a bit of olive oil and blister them on a hot grill.

Wildflower Jellly

Wildflower Jellly

Wildflower Jellly

Infusion: You first have to coax the flavor and color out of the flowers by making an infusion. Measure blossoms before cleaning.

 

Redbud: 3 cups packed flowers to 4 cups boiling water

Honeysuckle: 3 cups packed flowers to 4 cups boiling water

Violet: 4 cups packed flowers to 4 cups boiling water

Forsythia: 4 cups packed flowers to 4 cups boiling water

Dandelion: 2 cups packed flowers to 4 cups boiling water.

 

Place flowers in bowl. Pour boiling water over. Weigh down with saucer to keep petals under the water. Infuse 12 hours at room temperature.  Strain through a fine strainer, pressing down on solids. You should have 3 cups infusion. If not, add water to make 3 cups. Infusion can be frozen up to 6 months.

Master Recipe Wildflower Jelly

 

Recipe makes about six jars, 8 oz. each. Use any size jar you like, as long as they’re glass canning jars with proper lids and rings. Wildflower jelly is lovely on a warm scone.

 

3 cups wildflower infusion

1/4 cup strained lemon juice

1 box (1.75 oz.) powdered pectin

41/2 cups granulated sugar

 

Boil jars on rack in large pot filled with water for 10 minutes. Keep in hot water until ready to fill. In small pan, keep lids and rings in hot water.  Place infusion, lemon juice, and pectin in a 6–8 quart pot. Over high heat, bring to a rolling boil, one that cannot be stirred down, stirring constantly. Continue stirring, add sugar all at once and bring back to a rolling boil and boil for 1 minute. Pour into hot jars to within 1/4 inch from top. Remove any foam. Wipe rims with a clean, wet cloth. Place lids on jars, screw on rings. Process sealed jelly in boiling water bath for 5 minutes. Let cool away from drafts. Check seals after one hour. Refrigerate unsealed jars. Sealed jars keep in pantry up to 1 year.

Edible Nasturtium Salad

Edible Nasturtium Salad

Edible Nasturtium Salad

 

With the mild peppery flavor of the flowers and greens in the pictured salad, a lightly sweet vinaigrette works well.  Additional greens in the form of herbs coat the goat cheese rounds.  Here is the full method I used to make the salad:

Mix a salad base, such as the arugula, microgreens, and home-grown basil in my version. Toss greens with a delicately sweet vinaigrette such as champagne, white wine, or even peach, and divide among plates. Cut rounds of goat cheese and roll in chopped fresh herbs such as dill and chives as well as freshly cracked black pepper.  Top greens with the rounds.  Slice radishes, sugar snap peas, and/or your favorite crunchy summer vegetable and intersperse. Scatter a handful of nasturtium blooms and leaves (see preparation and safety tips below). Drizzle with more vinaigrette.

Check to make sure a flower is edible before cooking with it. While nasturtiums, pansies, violets, borage, and many others can be used in cooking, some flowers can only be consumed in part, for instance the petals and not the leaves.  If you have allergies to flowers and/or pollen, ask your doctor about safety. While a specific flower may be technically safe for consumption, it may not be a good choice based on your specific allergies. Always choose edible flowers grown organically without pesticides.  If you find farm-grown flowers at the market, look for labeling that indicates they are safe to eat.  For the safest growing environment and freshest blooms, try adding a few varieties to your home garden.  As with herbs, their flavor is best when snipped right before use so keep an eye on buds about to show their gorgeous petals, which are the parts we want for our dishes.  Even if flowers have been grown without pesticides, thoroughly wash them, then remove stamens and pistils.  Follow any safety instructions for the variety with which you’ll be cooking and use only the edible parts.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

 

1/4 C. butter

1/4 C. flour

1 medium onion, finely chopped

4 C. organic chicken or vegetable broth

1 pound unsprayed lambsquarter

1 C. light or ‘half-and-half’ cream

Salt, pepper, and nutmeg, to taste

 

In a heavy-bottomed medium pot, cook the onions in the butter, over medium-low heat until onions have softened (about 5 to 10 minutes). Add the flour and stir constantly, cooking for a minute. Add the chicken broth slowly, a little at a time, while whisking well to avoid the flour lumping. Simmer the soup for about 10 minutes or until thickened, whisking frequently. Add the lambsquarter, and cook for another 4 or 5 minutes or until lambsquarter is tender but has not lost its vibrant color. Remove from heat and cool slightly. Using a hand blender or a counter top blender, purée the soup until smooth and velvety. Return the soup to its saucepan, add the cream and return to heat. Bring the soup back up to temperature but do not boil after the cream has been added. Add salt, pepper, and nutmeg to taste. Enjoy with warm crusty bread or croutons.

Chicken Alla Pitocca

Chicken Alla Pitocca

Chicken Alla Pitocca

 

1 1/2 pounds boneless, skinless chicken thighs

1 C. onion cut in 1-inch chunks

1 C. carrot cut in 1-inch chunks

1 C. celery cut in 1-inch chunks

2 plump garlic cloves, peeled

1/3 C. extra-virgin olive oil

1 T. kosher salt

1 fresh bay leaf

1 C. dry white wine

5 C. hot chicken or turkey stock, plus more if needed

2 C. Italian short-grain rice, such as arborio, carnaroli, or vialone nano for finishing

2 T. butter, cut in pieces

3 T. chopped fresh Italian parsley

1/2 C. grated grana padano, plus more for passing

 

Trim any excess fat from the chicken thighs and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil in the saucepan and set over medium-high heat. Stir in the pestata, and season with 1 tsp. of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining 2 tsp. salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and 1/2 C. of grated cheese. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table.

Raspberry Cookies

Raspberry Cookies

Raspberry Cookies

 

2 C. all-purpose flour

½ C. granulated sugar

2 tsp. baking powder

½ C. salted butter , cubed

⅔ C. heavy whipping cream , plus more as needed

½ lemon , zested and juiced

1 C. roughly chopped frozen raspberries

 

1 C. powdered sugar

2 T. lemon juice

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.  Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more T. cream. Gently fold or press in raspberries. Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet. Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.  In a medium bowl, stir together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Enjoy!

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

 

1 head celery, tough outer stalks removed, well rinsed

2 medium heads fennel, stalks and fronds removed

2 bunches scallions (approximately 15 pieces), root ends removed and first layer peeled off with fingers

1/3 lb sugar snap peas, stem removed and the thread at the seam peeled

2 bunches red radishes, tops removed and well washed

5 fresh sticky garlic cloves, peeled

¾ C. extra virgin olive oil

¼ + 1 T. fresh lemon juice kosher salt and freshly ground black pepper to taste

8 oz Valdeon cheese, crumbled or shaved (strong Spanish blue cheese)

4 oz sweet butter, at room temperature

4 long thin slices of fresh peasant bread

 

With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad. Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand. Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts. Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

 

1 T. olive oil

1 T. unsalted butter, plus more for grilled cheese

1 leek, trimmed and thinly sliced

Salt

3 ounces of mushrooms, sliced

Pinch of crushed red pepper

1/4 tsp. Dijon mustard

1 C. of grated Gouda cheese

Bread of choice

 

To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened, about 5 minutes.  Add the mushrooms and cook, stirring frequently for another 7 minutes, until the mushrooms have cooked down. Stir in the crushed red pepper and Dijon mustard. Transfer to a bowl.  To assemble the grilled cheese, add a few spoonfuls of the leek mixture to one half of bread. Top with a liberal handful of cheese. To a medium skillet, set over medium heat, add a T. of butter. When melted, add the grilled cheese and cover with a lid. Cook until lightly golden brown on the first side, about 3 minutes. Flip and cook on the opposite side for about 3 minutes. Slice and serve.

Spring Radish Salad

Spring Radish Salad

Spring Radish Salad

 

1 bunch of red radishes, about 1 1/2 C. finely chopped (choose a variety that suits your taste)

1/2 bunch of parsley, about 1/2 C. finely chopped

1 T. fresh squeezed lemon juice

1 T. extra virgin olive oil

1 pinch of pepper

2 pinches of salt

 

Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley. Place the cubed radishes and minced parsley in a small salad bowl. Add the lemon juice, salt and pepper. Toss gently. Add the olive oil and toss again. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

BLT Rice Bowl

BLT Rice Bowl

BLT Rice Bowl

 

2 C. rice

1/2 lbs bacon, sliced into 10 cm wide pieces

1 small head of lettuce, thinly sliced such as Romain Lettuce or Green Leaf

1 pint cherry tomatoes, halved

 

1 small ripe avocado

1 C. roughly chopped cilantro

1/4 C. fresh lime juice from 3-4 limes

1/4 C. olive oil

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

 

Prepare rice as per package instructions. Set aside. Cook bacon in a medium skillet over medium-high heat until browned and crispy, stirring occasionally for about 5 minutes. Remove from pan and drain on paper towel. Set aside. Dressing: Place avocado, cilantro, lime juice, olive oil, cumin, chili powder, and salt in a blender. Mix on high until smooth. Assembly:  Serve rice with bacon, lettuce, tomatoes and the dressing on the side.