Warm Halloumi Salad

Warm Halloumi Salad

Warm Halloumi Salad

 

1/2 tsp. chili powder

1 large handful mint, chopped

Zest and juice of 1/2 lemon

1 T. olive oil

1 zucchini, cut into 1/2-inch rounds

5 ounces halloumi cheese, cubed

4 handfuls arugula

1 red bell pepper, diced

1 T. sliced black olives

 

Mix the chili powder, half the mint, the lemon zest and lemon juice, oil, zucchini, and halloumi. Let marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes. Thread the zucchini and halloumi onto the skewers, put the remaining marinade to one side. Grill or broil for 7 to 8 minutes, turning halfway through, and basting with a bit of the remaining marinade. Place the arugula in a bowl with the bell pepper, olives, remaining mint and dress with the last of the marinade.

 

Yield: 2 servings

Calories: 280

Applegurt

Applegurt

Applegurt

1/2 C. plain yogurt

1/2 C. unsweetened applesauce

1 T. honey

1/2 C. granola or whole grain cereal (recommended: Grape Nuts)

 

Mix together yogurt, applesauce and honey. Chill for 20 minutes. Top with granola.

CLEANSING CILANTRO SOUP

CLEANSING CILANTRO SOUP

CLEANSING CILANTRO SOUP

1 T. coconut oil, ghee, or butter

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

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

2 C. sliced leeks

3 C. fresh cilantro, chopped

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

1 carrot, sliced

2 zucchini, sliced

1 tsp. sea salt

Black pepper, to taste

 

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

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup

 

1 ½ C. Minute Rice

4 tsp. Chicken Bouillon

1 tsp. Lemonade Powder

1 Bay Leaf

¼ C. dried diced Carrot

1 T. Butter Powder

2 T. Flour

2 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

¼ C. dried Celery

¼ C. dried chopped Onions

½ C. freeze dried Chopped Chicken

 

Combine rice with 1 ½ C. water and pinch of salt in small saucepan.  Cover and cook until rice is tender.  Fluff with fork and set aside.  To 3 quart soup pan, add 4 ½ C. water, bouillon, lemonade powder, bay leaf and carrots.  Bring to a simmer over medium heat and cook 5 minutes.  In a small bowl mic the butter powder, flour, and egg; set aside.  To soup pan, add celery, onion and chicken.  Continue to simmer until vegetables and chicken are rehydrated and soup is warm.  Gradually add the flour mixture to the soup, whisking constantly. Simmer an additional 5 minutes, then remove bay leaf.  Season to taste with salt and pepper and serve over rice in soup bowl.

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

2 eggs, beaten

1 T. cornstarch

2 T. cold water

1 carton of Kettle & Fire Bone Broth

1 stem green onion, chopped

Salt to taste

Sesame oil to taste

 

In a small saucepan, bring beef bone broth to a boil. In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside. Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.

LTS Apple Coffee Cake

LTS Apple Coffee Cake

LTS Apple Coffee Cake

 

1 C. dried Apple Slices

Water for Soaking

3 C. Flour

1 tsp. Salt

1 tsp. Baking Powder

1/3 C. Whole Egg Powder

1 ½ C. Sugar

½ C. Shortening

1 ½ C. Water

 

Topping:

2/3 C. Brown Sugar

½ C. Flour

¾ C. Butter Powder

1 tsp. Cinnamon

2 T. Water

 

 

Break up apples into small pieces. Cover with 1-2 C. boiling water, let sit, covered, 15 minutes until softened.  Meanwhile, make topping in separate bowl.  Combine all dry topping ingredients, and mix in water with a fork until topping is crumbly like coarse meal.  Drain apples and return to bowl. Blend in all remaining cake ingredients and mix well. Pour into a greased baking dish. Sprinkle the top with topping mix. Bake at 375 for 25-30 minutes.

Hurricane Popcorn

Hurricane Popcorn

Hurricane Popcorn

 

6 T. salted butter

8 to 9 C. freshly popped popcorn (about 1/2 C. unpopped kernels)

1/4 C. nori komi furikake (see this page)

1 C. mochi crunch or Japanese rice crackers (arare)

 

Melt the butter in a small saucepan over medium-high heat. Cook the butter until it becomes foamy, then turn the heat to medium-low and let it simmer and bubble for 2 to 3 minutes, until the bubbling stops. At this point, you should see lightly browned bits on the bottom of the pan. Drizzle the butter, being careful to avoid pouring out the browned bits, over the popped popcorn. Sprinkle with the furikake and toss with the arare. Hurricane Popcorn is best eaten the same day

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Moroccan Tomato Toast

Moroccan Tomato Toast

Moroccan Tomato Toast

1 cup (140 g) finely chopped red onion

1/2 tsp. cumin seeds

1/4 tsp. fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 T. olive oil

1/4 tsp. flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling

 

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.  Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.  Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl.  Stir in herbs.  Spoon over toast and drizzle very lightly with a bit of honey.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.

 

Pear and Vanilla Muffins

Pear and Vanilla Muffins

Perfect Pear and Vanilla Muffins Recipe

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. sea salt

2 large eggs

1 1/2 T. vanilla extract

1 T. lemon zest

1 cup lightly packed brown sugar

11 T. unsalted butter, melted

1 cup unsweetened applesauce or pear sauce

1 to 2 ripe pears, thinly sliced, for muffin tops

2 T. vanilla sugar, for muffin tops

 

Position an oven rack in middle position and heat oven to 400 degrees F. Grease muffin pan or line with paper cups. Whisk the flour, baking powder, baking soda, nutmeg and salt in a bowl. In another bowl, whisk the eggs, vanilla extract, lemon zest and brown sugar until blended. Stir in the melted butter, a little at a time, whisking until mixture is creamy. Stir in the applesauce, then fold the wet ingredients into the flour mixture until just combined. Divide batter among muffin cups then lightly push a few slices of pear into the top of each muffin. Sprinkle tops with a dusting of vanilla sugar. Bake the muffins until risen and golden, about 20 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a cooling rack.

 

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

 

¼ C. dehydrated Onion

¼ C. dehydrated Bell Pepper

2 tsp. granulated Garlic

1 tsp. Cumin

½ tsp. Black Pepper

1 T. Paprika

½ C. Tomato Powder

2 C. Water

8 Eggs

 

Add all dry ingredients to a bowl and whisk together. Pour in 2 C. water to make your tomato sauce.  Heat sauce to medium in a frying pan.  Crack eggs into sauce (without touching), cover and poach for 10-12 minutes.

Blue Moon Cocktail

Blue Moon Cocktail

Blue Moon Cocktail

1 C. crushed ice

1/4 C. vodka

1/4 C. blue curaçao

1/4 C. whipping cream

2 T. vanilla-flavored syrup (such as Torani)

2 T. fresh orange juice

1 T. Cointreau or other orange-flavored liqueur

 

In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

 

4 T. bacon drippings (or other veggie oil)

5 C. cabbage, coarsely chopped

1 tsp. caraway seed

 

Melt Bacon dripping in a saucepan (or heat oil). Add cabbage. cook on low heat for 30 minutes. Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours. Give the pot a stir every time you pass by the stove. The cabbage will be golden brown when it is done.

Blue Margarita

Blue Margarita

Blue Margarita

1 1/2 oz. Tequila

1 oz. Blue Curacao

1 oz. Lime Juice

Coarse Salt

 

Rub rim of cocktail glass with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve.

Rice & Chicken Casserole

Rice & Chicken Casserole

Rice & Chicken Casserole

 

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)

Salt and freshly ground pepper to taste

2 T. butter

1/2 C. finely chopped onion

1tsp. chopped garlic

1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size

1 bay leaf

1/2 C. dry white wine

1/2 C. raw rice

1 C. chicken broth

 

Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

Blackberry Coulis

Blackberry Coulis

Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer.   Add sugar and stir with wooden spoon until dissolved.  Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice.  Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath.  Pour into a squeeze bottle, store in fridge for up to 3 days.  Serve over ice cream, with cake or even on grilled flank steak.

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix

 

¾ C. medium Pearl Barley

½ C. dried Lentils

2 tsp. Parsley

¼ C. dried Minced Onions

¼ C. Beef Bouillon Granules

2 tsp. dried Celery Flakes

½ tsp. dried Thyme

2 Bay Leaves

¼ tsp. Pepper

¼ tsp. dried Minced Garlic

 

Mix all ingredients in a quart canning jar. To make soup, add jar ingredients to a large pot with 10 C. water. Simmer 90 minutes to 2 hours, until legumes are softened.

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro chopped

juice from 1 lime

salt and pepper to taste

1/4 teaspoon dried Mexican oregano

2 Tablespoons vegetable oil

1/4 cup crumbled Queso Anejo, or queso cotija or Feta

 

Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside. When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad. In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. Enjoy!

Pantry Friendly Brown Rice Fritters

Pantry Friendly Brown Rice Fritters

 

2 C. cooked brown rice

1/2 C. grated Parmesan

1 egg

1/2 tsp. salt

A couple of grinds of black pepper

1/2 C. flour

1/4 C. vegetable oil

 

Combine rice, cheese, egg, salt, and pepper. Form into patties and place in refrigerator to chill. When ready to cook, dredge each patty in flour and cook in pre-heated oil, turning once to brown, three to four minutes per side.

Asado Sandwich (Peru)

Asado Sandwich (Peru)

Asado Sandwich

6 ciabatta rolls or French bread

12 asado slices

3/4 cup mayonnaise

1 tablespoon aji amarillo paste

Salsa criolla

This comforting sandwich is made when there are roast beef leftovers from lunch or dinner. Whatever is left has two basic fates: it either goes in the freezer to be enjoyed someday in the future, or it goes into a scrumptious sandwich.

Preheat the oven to 3OO°F. Heat the bread for 5 minutes and cut lengthwise. In the meantime, heat the beef with its juices in a saucepan over medium heat, until it is warm. In a small bowl, combine the mayonnaise and aji amarillo paste. Spread on the bread. Put the meat slices (with no sauce) inside the rolls, and top with salsa criolla. Serve immediately.  You may add lettuce leaves, tomato slices, and avocado to this sandwich.

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Pesto is one of the tastier ways to consume any green plant, especially those with strong flavors. It can incorporate essentially anything green, though some leaves, and combinations of leaves, will taste better than others. It will pretty much always taste good. If not good enough, add more nuts, garlic, oil and cheese.

Our pesto will be a base of dandelion since they are literally everywhere. In today’s version I add nettles, as they are prolific right now where I live, and make a thick, aromatic pesto. But you could substitute any number of wild greens or weeds, like lambs’ quarter, watercress or chickweed, or a mixture of whatever you think will go well together. If these flavors are too strong, you could also substitute parsley or basil in place of some of the wild stuff.

 

2 tablespoons chopped garlic

1 teaspoon salt

1 cup olive oil

1/2 cup almonds (or pine nuts)

½ cup grated parmesan or Romano cheese

Zest of a lemon, and 2 tablespoons of juice

4 cup chopped dandelion greens, loosely packed, spotlessly clean 5 three-inch nettle tips (or other greens)

 

Add the garlic, salt, oil, almonds, cheese, lemon juice and zest to the blender and turn them into a thin, homogenous (and delicious) solution. Carefully add the greens to the pesto, a few at a time, until they too are part of the smooth, green paste. Serve your weed pesto tossed on piping hot noodles, which will cook the garlic just a tad. I like to stir in some sautéed greens too, for an extra reminder of why we are here.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

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

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

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

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

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

 

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

Garlicky Pea Shoots

Garlicky Pea Shoots

Garlicky Pea Shoots

1 tablespoon extra-virgin olive oil

1 garlic clove, minced or grated on a micro plane

3 loosely packed cups pea shoots, torn into pieces

Kosher salt

Heat the oil in a medium skillet over medium-high heat. Add the minced garlic and pea shoots. Continuously toss the pea shoots with garlic until they are just wilted. Sprinkle with salt and serve on top of risotto, warm bean salad, etc.

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

1 lb. (2 1/2 C.) dried white beans (navy beans or other white beans)

1/4 C. olive oil

4 C. sliced yellow or white onions (about 3 onions)

1/2 tsp. granulated garlic (2 minced garlic cloves)

1 stem rosemary (6 to 7 inches long)

2 qt. chicken stock (or 8 C. water plus 8 tsp. chicken bouillon)

1 bay leaf

2 tsp. kosher salt

1/2 tsp. pepper

 

Rinse and cook white beans. You can do this by either soaking the beans overnight and cooking them the next day (for 8 hours) in a pot or crockpot, OR, rinse them and cook them in a pressure cooker (not soaking) for about 40 minutes. If you cook them in a pressure cooker, you can make this soup the same day. In a large pot over a medium-high heat, combine olive oil and onions. Cook, stirring frequently, until the onions are translucent and have started to brown. Let them brown a bit for added flavor. Watch them carefully to make sure they don’t burn. If using fresh garlic, add the garlic now and cook for 1-2 minutes. (If you are using granulated or powdered garlic, you can add it at the next step). Add cooked beans, rosemary, chicken stock, and bay leaf to the pot. Cook, stirring occasionally, for about 30 minutes. Remove from heat. Use a slotted spoon or tongs to remove the bay leaf and rosemary spring from the soup (it’s okay if the rosemary leaves remain in the soup, but be sure to get the stem out). Wait for the soup to cool enough to blend it in a blender or food processor. If you have a hand-held immersion blender, you can just blend it in the pot. If not, blend it in batches until the whole soup is coarsely pureed, and warm it again before serving.

Parsley Apple Salad

Parsley Apple Salad

Parsley Apple Salad

1   large bunch Italian parsley, leaves removed from stems

5  tart apples, cored,

seeded, and diced

2  tablespoons apple cider vinegar

Salt, to taste

¼ cup olive oil

In a large mixing bowl, combine the parsley and apple; toss well. In another bowl, whisk together the vinegar, salt, and olive oil. Add to apple mixture and toss well. Taste for seasoning and add more salt, if you like. Transfer to a serving bowl.

LTS Berry Muesli

LTS Berry Muesli

LTS Berry Muesli

 

1 C. Quick Oats

½ C. Applesauce Powder (Thrive Life)

½ C. freeze dried Blueberries

½ C. freeze dried Raspberries

½ C. freeze dried Strawberry Slices

2 C. Apple Juice (or other juice, milk or water in a pinch)

 

Add dry ingredients to bowl and toss to combine.  Pour juice over the top, stir to moisten well, and let sit several minutes to absorb juice. If you have them on hand, top with slivered almonds or other toasted seed or nuts.

Cream of Nettle Soup with Toasted Sunflower Seeds

Cream of Nettle Soup with Toasted Sunflower Seeds

Cream of Nettle Soup with Toasted Sunflower Seeds

3 tablespoons butter

1 medium sized onion, chopped

1 – 2 pieces green garlic, chopped into rounds or 1 clove garlic, minced

2 large red or yellow potatoes, chopped into 1 – 1 1/2 inch cubes

pinch of nutmeg

freshly ground black pepper

3 cups water

4 packed cups of fresh nettle leaves and tender stems (don’t forget to wear gloves while processing!)

1/4 cup heavy cream

1/4 cup raw sunflower seeds

salt

olive oil for garnish

 

In a medium sized soup pot, sauté the onions and green garlic in the butter over medium low heat until the onions are translucent, about 5 minutes.  Add the potatoes and season with nutmeg, freshly ground black pepper, and salt and sauté until aromatic, 1 – 2 minutes.  Add water and nettle leaves, bring to a simmer and simmer gently until the potatoes are soft, 12 – 18 minutes. While the soup is simmering, toast the sunflower seeds in a skillet over medium heat, stirring often, until lightly brown and aromatic, about 5 – 7 minutes. When the potatoes are soft, turn off the heat and puree the soup with an immersion blender or in the food processor or blender.  (Note: please be careful processing hot liquids in the food processor or blender, only ever fill 1/3 full and use the lowest setting with a tight-fitting lid.)  Once the soup is pureed add the heavy cream.  Season to taste with salt. Reheat if needed before serving.  Serve garnished with the toasted sunflower seeds and olive oil.

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in its place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional but adds a deep savory flavor.

 

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below

1/2 teaspoon mushroom powder, optional

1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)

2 to 3 tablespoons half and half or cream, optional

Sea salt and fresh ground black pepper to taste

 

In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.  Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.  Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).  Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).  TIPS FOR USING PAN DRIPPINGS:  Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

LTS Scalloped Chicken and Corn

LTS Scalloped Chicken and Corn

LTS Scalloped Chicken and Corn

 

6 oz. Macaroni

1 can Chicken Broth

¼ C. dried Onion

½ C. dried Celery

1 can Chicken

1 can Creamed Corn

1/3 C. Cream of Anything Mix + ½ C. Water (or a can of cream of chicken soup)

8oz. Velveeta (or similar processed shelf stable “cheese”), cubed

1 tsp. Parsley Flakes

1/8 tsp. Pepper

Dash Worcestershire Sauce

 

Simmer noodles in broth until almost done.  Drain off most broth, leaving enough to rehydrate the onion and celery. Add in the dried vegetables and let them sit a minute or two to absorb the warm liquid.  Strain in chicken juice, add water and cream of chicken soup mix and stir until combined.  Add all other ingredients, including strained chicken.  Spread in greased 8 x 12 casserole dish and bake at 375 for 25 minutes.

Baked Ricotta

Baked Ricotta

Baked Ricotta

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

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

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

Zest of 1 lemon, finely grated

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

Salt and freshly ground black pepper

1 egg, lightly beaten

Ground paprika, for garnish

 

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

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

 

3/4 cup pineapple juice or pineapple juice blend

1/4 cup soy sauce

1/2 teaspoon freshly ground black pepper

1 1/2 pounds skirt steak, sliced about 1/4 inch thick against the grain

2 scallions, green parts only, thinly sliced, for garnish

 

Place the pineapple juice, soy sauce, and pepper in the inner pot and stir to combine. Add the steak and stir to coat it with the sauce. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 12 minutes. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)  Press Cancel and remove the lid. Remove the steak from the inner pot.   Serve warm, drizzled with a spoonful of the sauce and garnished with scallions. Pineapple Skirt Steak and cooking liquid will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place the steak in a pot, add cooking liquid to cover the bottom, and warm on the stovetop over medium-low heat, stirring occasionally, for about 5 minutes. Note: To cut against the grain, slice perpendicular to the muscle fibers running through the steak.

Lavender Fizz

Lavender Fizz

Lavender Fizz

7 1/2 cups water

1/2 cup raw honey

1 tablespoon white wine vinegar

4 tablespoons fresh or dried lavender flowers

1 lemon, sliced into ¼-inch rounds

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

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

Wilted Dandelion Greens with Garlic Confit

 

Americans love their lawns and hate weeds. In fact, Americans use upwards of 90 million pounds of pesticides on lawns yearly. Yet despite all the efforts made against them, weeds still prevail, resorting to popping up through the cracks in sidewalks if they must, along roadsides, and in garden paths. Their resiliency is part of what makes them so special — they are up for a challenge and continue to thrive despite adverse conditions. Dandelion is one such hardy weed, tenacious and determined to overcome all obstacles. And while many hate it as a pestilent lawn invasive, dandelion is beloved by children, herbalists, and bees and has been revered as a food and medicine throughout history’. In fact, European settlers purposefully introduced dandelions to the United States so that they could eat the leaves as a spring green.

12 garlic cloves (about 3 heads)

Olive oil

1/2 pound dandelion greens

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

 

Peel the garlic cloves and trim off the ends. Place the cloves in a small saucepan or cast-iron pan; the pan should be just big enough that the garlic cloves can sit flat on the bottom without overcrowding. Add enough oil to cover them by half. Turn the heat on as low as possible. As the oil heats, the garlic will begin to smell delicious and turn a warm yellow color. After 5 minutes, flip the cloves. Continue cooking, flipping the cloves every 5 minutes, until they are soft and mushy. The total cooking time is usually 20 to 30 minutes, but it depends on how low you’re able to set the heat on your stove, and the slower you cook them the better. If your stove will not go low enough and the oil gets so hot you think the garlic may bum, take it off the heat for a moment, let it cool, then return it. While the garlic is cooking, chop the dandelion greens into 2-inch pieces. When the garlic is done, transfer the cloves and the oil into a large skillet and mash them with a fork until they are broken down but still a little chunky. Turn the heat to medium-low. Once the oil is warm, add the dandelion greens, sprinkle with salt and pepper, and cook, stirring continuously, until the greens have wilted, 5 to 8 minutes. Add the lemon juice and cook for another minute or two. Season to taste with salt and serve hot.

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

 

1 tsp. olive oil

1/2 large white or yellow onion diced

2 cloves garlic minced

12 oz spaghetti

2 oz sliced black olives (up to 4 oz. for olive lovers)

14 oz artichoke hearts rinsed and drained, and chopped

3/4 cup cooked chickpeas rinsed and drained

2 T. capers

14 oz. canned diced tomatoes

1 T. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)

1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)

salt to taste (see notes)

4 cups low-sodium vegetable broth

 

Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

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

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

4 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)

2 cups boiling water

Crushed red pepper flakes, for serving

 

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.