Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

 

3 large fresh peaches, peeled

3 T. granulated sugar

Juice from 1/2 lemon

2 T. bourbon

1/2 tsp. minced fresh thyme, lightly packed

 

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Good tasting extra virgin olive oil

3 medium onions, chopped

Salt and freshly ground black pepper

4 large cloves garlic, minced

Pinch hot red pepper flakes

1 generous T. tomato paste

2-1/2 to 3 C. chicken broth (homemade preferred, but low sodium canned works, too)

Big handful fresh basil leaves, torn

15 medium or 10 large delicious ripe tomatoes, cored and coarsely chopped (do capture their juices for the soup)

1 C. heavy cream (for serving)

Crusty bread with herb butter, for serving, optional

 

Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat.  When warm, add onions and about 1/4 tsp.  each salt and pepper. Cook, stirring occasionally, until onions start to color. Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. Once soup has cooled, puree two-thirds in a blender or food processor. Rewarm or serve close to room temperature. The all-important finish is stirring a generous T. of cream into each bowl.

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled

 

Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

1 C. whole-wheat flour

1 1/4 C. all-purpose flour

Sea salt

Freshly ground black pepper

1/2 C. (1 stick) cold butter, cut into 1/2-inch cubes

1/2 tsp. cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

11/2 C. (about 1 onion) finely chopped onion

1 C. (about 1 leek) finely sliced leek

1/4 C. olive oil

3 cloves garlic, finely minced

1/8 tsp. red pepper flakes

1/4 tsp. cayenne

11 oz. goat cheese

1/2 C. grated Pecorino Romano

Coarse sea salt

 

In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp. salt and one-half tsp. black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces. In a measuring C., whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half C.. Add the liquid to the processor in a steady stream while pulsing. Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, up to overnight. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil and blanch the dandelion greens, in batches, for about 1 minute to bring out the color and soften slightly. Run the greens under cold water and chop coarsely. Squeeze the chopped greens in a towel to remove as much liquid as possible and set aside. In a large sauté pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp. salt, the pepper flakes, one-fourth tsp. black pepper and the cayenne. Remove from heat and cool. In a large bowl, combine the cheeses, dandelion greens and onion mixture. Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third C. of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges. Place the empanadas on a parchment-lined baking sheet. Brush the empanadas with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack.

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

Roasted Radishes with Burrata & Arugula Pesto

1 bunch of radishes, trimmed and quartered

1 T. of olive oil

Salt

Pepper

 

2 C. fresh arugula leaves

1/2 C. Italian parsley leaves

1/2 C. walnuts

6 T. olive oil

1 tsp. lemon zest

2 T. lemon juice, from about 1/2 large lemon

2 T. minced shallot, from about 1/2 shallot

1/2 tsp. salt, plus more to taste

 

1 ball of fresh burrata (about 3 ounces) cheese (if you can’t find burrata, fresh mozzarella would also be delicious) Preheat oven to 400 degrees F. In a small baking dish or baking sheet, add the radishes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Transfer to the oven to roast for 20 minutes, until slightly softened and until some of the edges have turned light golden brown. (We still want them to have a bite so no roasting for too long!)

 

Meanwhile, in a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

 

Slice a ball of burrata down the center and open it up like hoagie roll (this was the best analogy I could think of, sorry!) and place it in the center of a shallow set bowl or plate. Spoon the roasted radishes atop the cheese. OR, psychotically arrange them neatly like I did. Top with dollops of pesto and add a few pinches of salt and freshly ground pepper.

Cherry Cobbler

Cherry Cobbler

Cherry Cobbler

 

1/3 C. sugar

2 T. margarine or butter, softened

1/2 C. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 C. low-fat milk

2 1/2 C. fresh sweet cherries, pitted

 

Preheat oven to 350 degrees.  Beat sugar, margarine, flour, baking powder, cinnamon, and milk in mixing bowl.  Place cherries in lightly oiled 9-inch square baking pan.  Spread flour mixture over cherries.  Bake 25 to 30 minutes, or until crust is brown.  Serve warm.

Blueberry Smoothie

Blueberry Smoothie

Blueberry Smoothie

2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries

1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice

1 quart low-fat vanilla yogurt

8 tsp. sugar

 

For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar.  Blend until smooth, about 1 minute.  Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

1 whole lime, juiced

2 T. olive oil

1/2 C. good-quality mayonnaise, (such as Hellmann’s)

3 ounces queso fresco or blanco

2 serrano peppers, ends trimmed

1 bunch cilantro (remove leaves from stems for blenders other than vitamix)

4 garlic cloves, peeled

2 green onions, ends trimmed and roughly chopped

2 tsp. huacatay paste, (optional)

1 T. aji amarillo paste, (optional)

1/4 tsp. kosher salt

 

To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

 

Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.

2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets

1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate

 

Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup

 

Picking huckleberries along the trails around Mt. Hood is an Oregonian rite of passage. The tiny berries pack a big flavor punch, like wild blueberries. Simmered with honey and lavender, they transform into a thick syrup with a floral yet piney aroma that perfectly captures those late-summer hikes. It’s fantastic with these fluffy7 and light hotcakes. Don’t skimp on the butter; it makes the pancakes irresistibly moist and accentuates the corn flavor. If you can’t find huckleberries or if they are out of season, substitute fresh or frozen regular or wild blueberries.

 

3 C. huckleberries or blueberries

1/2 C. raw honey

1/2 C. dark brown sugar, densely packed

Freshly grated zest and freshly squeezed juice of 1 lemon (about ¥» cup)

1 tsp. finely ground dried lavender buds

Pinch of ground cinnamon

Pinch of salt

 

1 1/4 C. buttermilk

2 large whole eggs

2 tsp. vanilla extract

1 C. finely ground cornmeal

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

1/4 C. packed dark brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

5 T. unsalted butter, melted

Vegetable oil as needed

Crispy cooked bacon for serving

Make the huckleberry-lavender syrup: In a medium saucepan over medium heat, combine all the syrup ingredients plus V4 C. water and bring to a simmer. Cook, mashing with a spoon, until the berries are soft and the juices have begun to thicken, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a large glass measuring cup, pressing on the solids to discharge all of the juices. Discard the solids. If the syrup seems a little thin, return to the saucepan over medium heat and simmer a few minutes more. It will also thicken as it cools. Cover to keep warm until ready to serve. Make the pancakes: In a medium bowl or large measuring cup, combine the buttermilk, eggs, and vanilla extract until well blended. In a large mixing bowl, combine the cornmeal, flour, V4 C. brown sugar, baking powder, baking soda, and salt. Stir the liquid ingredients into the dry ingredients until just combined. Stir in the melted butter. Let the batter rest and thicken for up to 10 minutes while you heat the griddle. Heat the oven to 25O°F and place a baking sheet on the center rack to keep the pancakes warm until ready to serve.  Warm a griddle or skillet over medium heat, lightly coating it with oil if necessary and wiping off any excess. Working in batches, use a V4 C. measure to pour the batter for each pancake. Cook each until the bottoms are golden and the edges are beginning to look set, about 1 1/2 minutes. Turn and cook on the second side until golden, about 1 minute more. Transfer the cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter until all has been used. Serve hot with the warm huckleberry-lavender syrup and crispy bacon

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena

 

1 C. superfine sugar

3/4 C. cold water

1/2 C. packed fresh lemon verbena leaves, plus more for garnish

 

6 C. seedless watermelon, diced, plus small slices for garnish

1 (75O-ml) bottle Prosecco or seltzer water

Juice of 1 lime

 

Combine the sugar and water in a saucepan and bring to a quick boil. Remove from the heat and add the lemon verbena leaves. Let cool completely, then strain through fine-mesh strainer and refrigerate. In a blender, puree the watermelon. Strain the watermelon puree, reserving the juice. Mix the watermelon juice with the Prosecco, lime juice, and 1/2 C. of the syrup (add more if desired). Serve well chilled, garnishing each glass with a thin slice of watermelon and some lemon verbena leaves.

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

4-6 ounces organic pea shoots

1 pluot, cut into thin wedges

1 green plum, cut into thin wedges

1 nectarine, cut into thin wedges

2-4 ounces brie, cut into thin wedges (use more or less according to your preference)

½ C. fresh walnuts, roughly chopped or crushed

2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)

2 T. best quality extra virgin olive oil

Salt and pepper, optional

 

Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.

Watermelon Agua Fresca

Watermelon Agua Fresca

Watermelon Agua Fresca

 

1 3 pound seedless watermelon, cubed (about 5 C.)

4 C. 1 quart coconut water

2 T. freshly squeezed lime juice (from 1 medium lime)

 

Puree the watermelon in a blender. Place a fine-mesh sieve over a pitcher and carefully pour the pureed watermelon through the sieve. Discard pulp. Stir in coconut water and lime juice. Chill, covered, until cold – at least an hour. Serve over ice.

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

 

2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils

A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes

Salt and pepper, to taste

 

2-3 ears of fresh sweet corn cut from the cob

1 T. unsalted butter

1/2 tsp. kosher salt

1/2 tsp. curry powder (optional)

freshly ground black pepper

 

Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy sauté pan. Add the corn, salt, pepper and curry powder, if using. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.

 

Meanwhile grill shrimp.

 

Lemon Vinaigrette

 

1/4 C. extra virgin olive oil

2 T. fresh lemon juice

3/4 tsp. minced fresh garlic

3/4 tsp. kosher salt

freshly cracked black pepper

Gently stir the ingredients together, do not emulsify.

 

Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sautéed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

Orange Blender Loaf

Orange Blender Loaf

Orange Blender Loaf

 

4 clementines or tangerines (or any thin skinned, seedless variety)

1/2 C. granulated sugar

1//4 C. brown sugar

3 eggs, beaten

2/3 C. extra-virgin olive oil

1 3/4 C. all-purpose flour

2 tsp. baking powder

½ tsp. Salt

 

Preheat your oven to 35O°F and grease a baking tin or muffin tins. In a blender fully combine the clementines, granulated sugar, and brown sugar. Pour into a bowl and add the eggs and olive oil and combine. Add the flour, baking powder, and salt and carefully stir until fully combined. Add the mixture to the baking tin or muffin tins.  Place in the oven and cook for 45 minutes (less if making muffins) or until the cake is fully baked through.

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

6 ears corn, shucked and silked

2 very ripe tomatoes

2 T. vegetable oil

1 onion, finely diced

Kosher salt

2 garlic cloves, very thinly sliced

1 T. unsalted butter

1/4 tsp. cayenne pepper

 

If you have a gas stovetop, turn a burner to high. If not, heat a grill or grill pan to high. Put the corn over the fire to char, turning occasionally, until blackened in spots. When the corn is cool enough to handle, cut off the kernels and reserve. Hold a cob over a large dish and use the dull edge of the knife blade to scrape off any remaining pulp and the corn’s juices. Repeat with the remaining cobs. Reserve the juices and pulp; discard the cobs. Cut the tomatoes in half through their equators. If they are so ripe that they’re wobbly, squeeze them by hand over a bowl to release all the juices, seeds, and fruity pulp. If they are too stiff to squeeze, grate the cut sides against the large holes of a box grater set over a bowl. Reserve the juicy stuff; discard the skins. Heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp. salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the corn pulp and juices and 1/2 tsp. salt. Cook, stirring, until thickened and starting to stick to the skillet, about 1 minute. Add the tomato pulp and juices and 1/2 C. water. Cook, stirring and scraping up bits from the skillet. Once the liquid is simmering, add the butter and cayenne. Stir until the butter melts. Add the reserved corn kernels and stir until heated through. Serve hot.

From-Frozen French Toast Sticks

From-Frozen French Toast Sticks

From-Frozen French Toast Sticks

 

1 C. heavy cream

2 large eggs

1/4 C. granulated sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 large bread loaf, preferably challah or brioche

 

Preheat the oven to 400°F. In a bowl, whisk the cream, eggs, sugar, cinnamon, and salt. Slice the bread into roughly 1-inch slices, then cut each slice into long sticks (the sizing is up to you, it will all cook the same in the end). Put parchment paper on two sheet pans. Dip each stick of bread into the egg mixture and place on the sheet pan, ensuring a small amount of space between each stick. Put the sticks into the oven for 12 to 15 minutes or until golden and cooked, turning halfway through. If You Are Freezing for Later: Allow the French toast sticks to completely cool (you can even use a cooling rack if you have one). Place the cooled sticks into a resealable freezer bag, making sure as much air is removed as possible, and put them in the freezer. When you are ready to eat, place the sticks in the microwave and cook them 30 seconds at a time until they are hot. If you are reheating a lot of them, and care a lot about the sticks’ crispiness, you can put them in a 350°F oven for 5 minutes or so.

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

1 1/2 pounds slender green beans

2 tsp. olive oil

 

1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves)

2 garlic cloves

1/4 C. grated Parmesan cheese

1/4 C. pine nuts or English walnuts

1/2 C. olive oil

Fine kosher or sea salt and freshly ground black pepper to taste

 

Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 C. of the Lemon Verbena Pesto or to taste.

Ginger-Honey Pork Tenderloin

Ginger-Honey Pork Tenderloin

Ginger-Honey Pork Tenderloin

 

3 T. sour cream

2 tsp. grated ginger

2 T. honey

4 tsp. salt

4 pounds (2-4 pieces) pork tenderloin

1 T. extra-virgin olive oil

 

Preheat oven to 400°F if you are planning to eat now. Combine the sour cream, ginger, honey, and salt in a bowl. Coat the pork tenderloin in the ginger-honey mixture. Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the olive oil to the pan, then the tenderloin. Cook for 6 minutes, turning every few minutes so that each side browns. Move the skillet into the oven and cook for an additional 10 to 15 minutes or until the internal temperature has reached 145 °F. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut. Remove from the oven and let the tenderloin rest for at least 3 minutes before carving.

Lemon Verbena Sugar Cookies

Lemon Verbena Sugar Cookies

Lemon Verbena Sugar Cookies

2 1/2 C. flour

2 tsp. baking powder

1/4 tsp. salt

2 T. fresh lemon verbena, chopped (I take out the mid-rib of each leaf before chopping it.)

1 1/2 tsp. lemon zest

1 C. softened butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

Extra sugar for rolling

 

Combine dry ingredients, leaves and zest. Set aside. Beat butter; add sugar, eggs and vanilla; beat until combined. Add half flour mixture, beat. Stir in remaining flour mixture with wooden spoon. Make rounded tsp. full of dough into rounded shapes, roll in extra sugar. Place on ungreased cookie sheet, bake at 350 degrees for 8 to 10 minutes until edges lightly browned. Cool.

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

 

5 Large carrots, peeled and ribboned into thin strips

5 Radishes, thinly sliced

1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish

1 T. sesame seeds, nigella seeds, or seed of choice

 

3 T. rice vinegar

1/4 C. water

1/4 tsp. sea salt

1 T. olive oil

1 tsp. toasted sesame oil

1 T. honey

ground black pepper

 

Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.  In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.  Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.  Top with seeds and garnish with extra mint leaves. Serve immediately.

Roasted Halibut with Chervil Sauce

Roasted Halibut with Chervil Sauce

Roasted Halibut with Chervil Sauce

3/4 C. loosely packed chervil sprigs (1/2 oz.)

2 T. finely chopped flat-leaf parsley

1 tsp. freshly ground coriander

1 green onion, roughly chopped

1/4 C. extra-virgin olive oil

1 T. lemon juice

1 1/4 tsp. kosher salt

2 pounds skinned halibut fillets, cut into 6 equal portions

 

1 C. dry white wine

2 T. finely chopped shallots

1 tsp. lemon juice

6 T. unsalted butter, at room temperature

3/4 C. loosely packed chervil sprigs, plus sprigs and chive flowers for garnish

About 1/2 tsp. kosher salt

 

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry. Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes. Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 T. at a time. Pour into a blender and whirl briefly, then add 3/4 C. chervil and pulse until finely chopped. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

 

2 C. frozen wild-harvested berries

1 C. nut milk (almond or coconut)

1 to 2 T. local honey

1 handful wild-harvested edible “weeds” (plantain, dandelion greens, etc.)

 

Blend ingredients in high-powered blender until smooth. Enjoy with stainless-steel straw and positive, uplifting company.

Summer Flower Frittata

Summer Flower Frittata

Summer Flower Frittata

2 T. Calendula-Infused Oil or extra-virgin olive oil

2 small yellow squash or zucchini, chopped

1 red onion, chopped

1/2 C. summer herb flowers or petals, fresh or dried

12 large eggs

1 C. milk

1 C. heavy whipping cream (36% butterfat)

1/2 C. Pesto or chopped fresh basil

1 tsp. sea salt

8 ounces chilled soft goat cheese, broken into small pieces

1/2 C. chopped green or black olives

1 loaf country-style bread, torn into 1-inch pieces

1/2 C. grated Parmesan cheese

 

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan. In a skillet, heat oil over medium heat. Sauté squash and onions for 5 minutes or until soft. Stir in flowers and set aside to cool. Meanwhile, in a bowl, whisk together eggs, milk, cream, pesto, and salt. Toss goat cheese and olives with the cooled squash mixture. Spread bread cubes in one layer in the bottom of the prepared baking pan. Spread squash mixture evenly over the bread, and pour egg mixture over top of vegetables. Sprinkle top with Parmesan cheese. Bake in preheated oven for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting and serving. NOTE: Use calendula, rose, violet, bergamot, borage, or any other organic edible flowers.

Seawater Caramels

Seawater Caramels

Seawater Caramels

 

500 grams filtered seawater

800 grams sugar

660 grams corn syrup

500 grams heavy cream

160 grams butter

2 vanilla beans

 

Combine seawater, sugar and corn syrup in a saucepan. Cook on low heat to dissolve the sugar. Then bring to a boil. Add the cream and cook approximately 3-4 minutes. Add in the butter bit by bit. Scrape vanilla beans then add to mixture. Cook, stirring constantly, until temperature reaches 248° F.  Pour onto a half bakers sheet pan (about 13-by-18 inches) that has been lined with parchment paper and lightly buttered or coated with a nonstick spray. Cool completely or overnight before cutting.

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

Roasted Vegetables with Angelica Fig Glaze

1 small butternut squash, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

2 beets, cut into wedges

2 onions, quartered

2 C. mini or fingerling potatoes or potato wedges

3 T. melted extra-virgin coconut oil or avocado oil

Sea salt

1 red pepper, halved and seeded

3 T. chopped fresh rosemary

6 cloves garlic

1/3 C. Angelica Fig Glaze

1/4 C. chopped fresh angelica leaves, optional

 

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine squash, carrots, beets, onions, and potatoes. Toss to coat with oil and salt to taste. Spread the vegetables in a single layer on the prepared baking sheets. Place the two pepper halves, cut side down, on one of the baking sheets. Roast in the preheated oven for 10 minutes. Stir the vegetables and turn the peppers over. Roast for another 10 minutes. Stir rosemary and garlic into one sheet of vegetables and stir the vegetables on the other sheet. Roast for another 20 to 30 minutes or until vegetables are browned and tender. Peel and cut the roasted peppers into strips and combine with the mixed vegetables in a large bowl. Add Angelica Fig Glaze and toss to mix. Transfer to a serving dish and garnish with angelica if using.

Conifer Needle Shortbread

Conifer Needle Shortbread

Conifer Needle Shortbread

 

1½ C. butter, softened

1 C. sugar, divided

½ C. conifer needles (douglas fir, redwood, pine, etc.), finely minced

2 tsp. lemon zest

½ tsp. salt

½ tsp. vanilla

2 tsp. orange zest

1 tsp. lemon juice

3 C. flour

 

Gather several foot-long branch tips from any of our local native conifers. Douglas fir, redwood and various pine species are all excellent, flavorful choices. (Those without access to these trees can substitute rosemary, if desired.) Use sharp trimming scissors to cut the needles finely, directly off of the twigs. Alternatively, pulse needles (removed from branches) in a food processor, or mince finely with a sharp knife. Measure ½ C. minced needles. Combine about ½ C. of the sugar with the minced conifer needles and the lemon zest in a mortar and pestle to release the flavorful oils. If you don’t have a mortar and pestle, just combine in a small bowl and let sit until ready for use. The longer it sits, the stronger the flavor. You can also mix the sugar and conifer needles together and store them in a jar, for several weeks ahead of time, to use as flavoring for these and other baked goods. In a large mixing bowl, combine the needle mixture with the remaining sugar, butter, salt and vanilla and cream well until fluffy. Add the orange zest, lemon juice and flour, ½ C. at a time. The dough will be crumbly at first but the zest and juice help keep it together. Gather dough with your hands and roll into an oblong log. Chill for at least 1 hour in the refrigerator. When ready to bake, preheat the oven to 350° F. Remove dough from the refrigerator and slice with a sharp knife into ¼-inch-thick rounds. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Makes about 3 dozen cookies.

Angelica Fig Glaze

Angelica Fig Glaze

Angelica Fig Glaze

 

1 C. water

¼ C. white wine vinegar

1/2 C. sugar

1/2 C. coarsely chopped fresh or candied angelica stems

1/2 C. coarsely chopped fresh figs

 

In a medium saucepan, bring water and vinegar to a boil. Stir in sugar, reduce heat, and simmer, stirring frequently, for 2 minutes or until sugar is dissolved. Add angelica stems and simmer for 10 minutes. Using a slotted spoon, lift and discard angelica. Stir in figs and simmer for 10 to 15 minutes or until figs soften. Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip

 

2 medium to large crisp apples (such as Granny Smith or Crispin)

Grapeseed oil (for frying)

1/3 cup fresh sage leaves

4 ounces low-fat plain Greek-style yogurt

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

 

Peel apples and remove stems. Using a mandolin, thinly slice apples, discarding any seeds. Pour oil into a large cast-iron skillet or other heavy skillet to a depth of 1/2” and heat over high heat. Working in batches, fry apple slices until golden brown and crisp at the edges, 1–2 minutes; turn and cook until other side is golden brown, 1–2 minutes longer. Add sage to pan with final batch of apple slices. Transfer fried apples and sage to paper towels to drain. Mix yogurt, maple syrup, and vanilla in a small bowl to blend. Serve alongside apples.

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

Horchata Sheet Cake

Horchata Sheet Cake

Horchata Sheet Cake

 

21/2 C. (312 g) unbleached all-purpose flour

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. Diamond Crystal kosher salt or 1/4 tsp. fine sea salt

3/4 C. (12 T./170 g) unsalted butter, at room temperature

1 3/4 C. (350 g) sugar
2 tsp. pure vanilla extract

3 large eggs
1 1/3 C. (305 g) buttermilk

 

6 T. (47 g) unbleached all-purpose flour

1 1/2 C. (300 g) sugar

1/4 tsp. Diamond Crystal kosher salt or 1/8 tsp. fine sea salt

1 1/2 C. (354 g) horchata (from your favorite taquería)

1 1/2 C. (342 g) unsalted butter, at room temperature

1 tsp. vanilla bean paste

1 1/2 tsp. ground cinnamon

 

2/3 C. (157 g) horchata (from your favorite taquería)

 

Make the cake: Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch (23 × 33 cm) cake pan.  In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt and set aside.  In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed for 2 1/2 minutes, until light and fluffy and paler in color. Add the vanilla and eggs, one at a time, beating well after each addition. Add one-third of the dry ingredients, mix on low to incorporate, then one-third of the buttermilk, followed by another third of the dry mixture, another third of the buttermilk, and then finally the last amount of each. Mix just until combined, then use a silicone spatula to scrape down the sides of the bowl to make sure everything’s mixed in. Scrape the batter into the prepared pan, smooth it out, and bake until the cake is lightly golden brown and a toothpick or skewer inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan. Make the buttercream: In a small saucepan, combine the flour, sugar, and salt. Whisk in the horchata until everything has been fully incorporated. Set over medium-low heat and bring the mixture to a boil, whisking occasionally to make sure it doesn’t burn. Once it reaches a boil, reduce the heat and continue whisking until the pudding has thickened, about 2 minutes. Use a silicone spatula to transfer the pudding to a plate and immediately press plastic wrap onto the surface to prevent a skin from forming. Let it cool for a few minutes, then refrigerate for about 1 hour or until it has cooled completely.   In a stand mixer fitted with the whisk, beat the butter on medium speed with the vanilla and cinnamon for a minute. With the mixer on low, add the cooled pudding mixture 1 T. at a time until it’s all been added to the bowl, then boost the speed to medium-high and beat until the frosting is light and fluffy, 2 to 3 minutes.   Soak the cake: Use a toothpick to poke small holes on the surface of the cake, then drizzle the horchata over the cake to soak. Spread the frosting evenly over the cake. Return the cake to the refrigerator for 30 to 45 minutes to firm up the frosting. (This makes for a clean cut, and to me, cold buttercream just tastes so much better!)

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.

Auntie Deedle’s Cheesy Cornbread

Auntie Deedle’s Cheesy Cornbread

Auntie Deedle’s Cheesy Cornbread

 

4 Jiffy Corn Muffin mixes

4 eggs

1 stick butter, not unsalted, softened, but not melted

1 cup sugar

2 cans whole kernel sweet corn, drained

16 ounces sour cream, not fat free

½ cup heavy whipping cream

4½ cups shredded cheddar cheese

 

Mix all above ingredients together except the shredded cheese with a wooden spoon in large bowl. Prepare 14-by-10-by-3 baking pan (do not use glass baking dish) by greasing sides and bottom with Crisco. Spread ½ of batter in pan. Spread 2½ cups shredded cheddar cheese over batter. Spread remaining batter over cheese. Bake at 300 F. for approximately 45 minutes or until set, but not brown. Pull from oven and place remaining 2 cups shredded cheddar cheese atop and push back into oven for approximately 5 minutes or until cheese melts. After cheese has melted, pour 1½ cups heavy whipping cream and 1 stick butter, not unsalted, melted together in microwave, over top and around sides of cornbread. Let sizzle just a few minutes. It will soak into cornbread. Serve hot and sizzling!

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

3 1/2 pounds peaches, peeled and pureed

2 T. lemon juice

1/4 C. packed thyme – leave on stems for easy removal

1 tsp. cracked black pepper

1 package of no sugar needed pectin

Sugar to taste – I used 3 cups

 

Thyme and black pepper pair well with stone fruit like peaches. Add the thyme, pepper, pureed peaches and lemon juice to a pot, and bring to a full boil. Add the pectin, bring to a boil and cook for one minute. Then add sugar to taste – if the pectin doesn’t need sugar to set, you can add as much or as little as you like. Before adding the sugar, my jam tasted savory – three C. brought it up to a nice balanced flavor. Boil for one more minute, then ladle into sterile jars. Process in boiling water for 10 minutes.

Morel Mushroom Scramble

Morel Mushroom Scramble

Morel Mushroom Scramble

 

4 T. butter

1/4 lb or more morel mushrooms, cut in half lengthwise (you can substitute oyster or sulfur shelf)

Salt and pepper to taste

6 farm fresh eggs, well beaten, with a dollop of cream or whole milk added

herbs, for garnish, if desired

 

Soak morels in cold salt water and then drain well. Melt butter in large skillet and sauté mushrooms for five minutes. Salt and pepper to taste. Add eggs and cook lightly, turning often, until set but still soft. Serve with fresh fruit and toast for a hearty breakfast or light dinner.

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.