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Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion-Greens-Recipe jpg1 large bunch dandelion greens, tough stems removed
6 to 8 slices pancetta, cooked until crisp and broken into bite-size pieces
1/4 cup pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 recipe Tarragon and Shallot Vinaigrette

In a large bowl, toss together the dandelion greens, pancetta, pine nuts, salt, and pepper. Drizzle with just enough Tarragon and Shallot Vinaigrette to lightly coat greens. Serve immediately.

Tarragon and Shallot Vinaigrette

1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 tsp. chopped shallot
2 tsp. chopped fresh tarragon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.

Preserved Lemon Citrus Chicken with Chervil Gremolata

Preserved Lemon Citrus Chicken with Chervil Gremolata

20090413-secretingredient-chicken1 chicken, cut into pieces, about 4-4 1/2 pounds
1 T. chopped fresh chervil
Salt and pepper
2 T. olive oil
1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
2 cloves garlic, thinly sliced
Zest of 1/2 orange
Zest of 1/2 lemon
3/4 C. dry white wine
1 C. chicken stock
2 T. crème fraîche

When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 T. chopped fresh chervil. Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate. Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper. Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot and cook for 30 minutes. Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat and move the chicken pieces to a serving platter. Whisk 2 T. of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.

Chervil Gremolata

1 clove garlic, finely chopped
Zest 1/2 orange
Zest 1/2 lemon
2 stems fresh thyme, leaves finely chopped
2 T. chopped fresh chervil
Salt and pepper
2 T. finely chopped preserved lemon (about 1/2 small preserved lemon)

Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

Warm Potato and Green Bean Salad with Summer Savory

Warm Potato and Green Bean Salad with Summer Savory

PotatoGreenBeanSaladx8 ounces green beans, rinsed and ends snapped off

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

2 tablespoons minced shallots

2 tablespoons white wine vinegar

1/4 cup olive oil

Click to see savings

2 tablespoons summer savory leaves, chopped

Salt and fresh-ground pepper

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

 

 

 

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

Tomato-Basil-Parmesan-Soup-32 tablespoons olive oil

4 stalks celery

4 medium carrots

½ large onion

3 cloves garlic, peeled

1 tablespoon dried basil or 1/4 cup fresh basil, chopped

1 tsp. dried oregano or 1 tablespoon fresh oregano

1 bay leaf

2 (14.5 oz.) cans fire roasted diced tomatoes with juice

4 cups chicken stock

4 tablespoons butter

¼ cup flour

2 cups half and half, heavy cream or milk (or a combination)

1 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese (optional)

 

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).

 

Sunset Tomato Salad

Sunset Tomato Salad

2 lg. Yellow Tomatoes, seeded and chopped into 1” cubes
2 lg. Beefsteak Tomatoes, seeded and chopped into 1” cubes
¼ tsp. EVOO
3 T. Balsamic Vinegar
¼ C. fresh Basil, chopped
½ tsp. Oregano, chopped
Salt and Pepper
12oz. Spring Lettuce Mix

Divide lettuce between 4 serving plates. Toss tomatoes with remaining ingredients and use a quarter of the mixture to top each plate of lettuce.

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice

 

1 cup basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 cups to 2 of water

salt (optional)

a few drops of sesame oil (optional)

 

Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with Thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any Thai vegetable dish or stir fried dish.

 

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

1 T. olive oil

1 large shallot, minced

2 cremini mushrooms, chopped

1/2 cup (4 oz./125 g) whole-milk ricotta cheese

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh chives

1 tsp. chopped fresh tarragon

Freshly grated nutmeg

Kosher salt and freshly ground pepper

6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)

1 tsp. olive oil

Kosher salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml) dry white wine

 

To make the stuffing, in a small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes. Let cool. Meanwhile, in a bowl, stir together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture, and season to taste with salt and pepper. Preheat an oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast, separating it from the meat but leaving it attached on one side. Spoon about 2 T. of the stuffing directly onto the meat, spreading it evenly, and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every 10 minutes with the pan juices, until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C), about 30 minutes. Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, about 5 minutes. Using a spoon, skim and discard the fat from the pan juices, then strain the juices through a fine-mesh sieve into a warmed small pitcher. Arrange each chicken breast on a warmed individual plate and serve immediately, passing the pan juices at the table. Serves 6.

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

 

1 C. Cooked Chicken, Chopped

½ C. chopped Almonds

1 tsp. Sage, chopped

2 tsp. Parsley, chopped

½ tsp. Lovage (or celery tops), chopped

Mayonnaise

Watercress

Bread of Choice

 

Combine first 5 ingredients. Add just enough mayonnaise to bind, and reach your preferred texture. Spread on one side of bread, garnish with watercress and top with second slice of bread.

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

 

1/2 cup common sorrel leaves, stems discarded

2-1/2 cups fish fumet or stock

2/3 cup heavy cream, divided

1/4 cup white vermouth or dry white wine

6 tablespoons unsalted butter, room temperature

2 teaspoons lemon juice

Salt and freshly ground black pepper

Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)

1 tablespoon canola oil

 

Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat.  Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.

Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

2 tablespoons olive oil

2 cups chopped onion, leeks, scallions, or a combination

2 pounds greens, chopped into bite-size pieces

Salt

4 eggs, beaten

2 cups cottage cheese or ricotta cheese

1{1/2} cups crumbled feta cheese (about {1/2} pound)

1 head garlic, cloves peeled and chopped

{1/2} cup chopped fresh basil

{1/2} cup chopped fresh parsley

2 tablespoons chopped fresh oregano

Freshly ground black pepper

{3/4} cup (1{1/2} sticks) butter, melted

1 (1-pound) package frozen phyllo dough, defrosted

Ground paprika, dried chives, dill seeds, or fennel seeds (optional)

 

Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).

 

Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

1 tablespoon fresh or dried lavender flowers

¼ cup boiling water

3 cups fresh blueberries

1 tablespoon unsalted butter

2–4 tablespoons raw honey

1 cup heavy cream

 

Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.  Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.

 

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 Arganche (or other miniature) Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep’s Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

3/4 c. warm water

1 tsp. active dry yeast

1 tsp. honey

1 1/2 c. whole wheat flour

1/2 c. all-purpose flour

1 1/2 tsp. salt

1 T. olive oil

 

1 c. fresh basil leaves, finely chopped

6 cloves garlic, minced

2 T. pine nuts, finely chopped

1/4 c. freshly grated parmesan cheese

zest of 1/2 a lemon

juice of 1/2 a lemon

1/4 tsp. salt

1/4 tsp. pepper

4 T. olive oil, divided

1/2 lb. baby heirloom tomatoes, thinly sliced

2 balls (8 oz.) burrata cheese

extra grated parm

extra chopped fresh basil for garnish

 

Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining T. of olive oil in a small bowl. Stir to combine. Lightly flour the countertop. Turn the dough out onto the countertop and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it’s about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn’t necessary. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!

May Wine

May Wine

May Wine

1 bottle of chilled german white wine

a small handful (about 8 sprigs) of fresh sweet woodruff

8-10 fresh strawberries, sliced

 

Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.

Dill and Fennel Detox Soup

Dill and Fennel Detox Soup

Dill and Fennel Detox Soup

 

An ideal cleanse food, fennel is rich in vitamins and anti-inflammatory chemicals. Dill contains chemicals that help with the activation of glutathione, a liver antioxidant that attaches to free radical molecules and disarms them. This Super Soup is high in fiber but low in calories – less than 100 per serving.

 

2 T. extra-virgin olive oil

3 large leeks

4 large stalks celery

3 large onions

1 large fennel bulb

8 C. water

2 cubes low-sodium vegetable stock

1 T. wheat germ per portion

Small bunch of fresh dill

 

Clean and thinly slice leeks, celery and fennel. Peel and halve the onions. In a large saucepan combine olive oil, leeks, celery, onions, fennel and cook and stir until the onions are translucent and the vegetables softened, or about 10 minutes. Pour 8 C. of water over the vegetables, bring to a boil, reduce the heat and then add crumbled vegetable stock cubes. Simmer over low heat, stirring occasionally until the vegetables are tender, or about 30 minutes. After the soup has cooked, remove and discard the herbs. Puree the soup in the pot using an immersion blender. Otherwise, puree in batches using a food processor. Add wheat germ into each bowl before serving and stir well. Serve with freshly chopped dill.

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

12–24 sheets rice paper

Warm water

1 large carrot

2 large (or 3 medium) cucumbers

1/2 purple cabbage

1 avocado, thinly sliced

1 mango, thickly sliced

1 C. cilantro or Thai basil leaves

 

3 T. light miso

4 T. seasoned rice wine vinegar

1 1/2-inch knob ginger, grated (about 1/2 tsp)

1 T. sesame oil

 

Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.

Chive & Chive Blossom Recipes

Chive & Chive Blossom Recipes

Chive Recipes

 

Sautéed Asparagus with Clive Blossoms

A great springtime combination. Trim off the tough bottom ends of the asparagus. If your asparagus is fat, you might want to blanch it for a minute or two. Heat a tablespoon or so of olive oil in a wide sauté pan, and when it’s hot, add the asparagus. Sauté for 3 or 4 minutes, tossing frequently. Add a handful of chopped chives and chive blossoms and sauté for another minute, then finish with a bit of butter, a squeeze of lemon juice and Kosher salt to taste. ​

 

Goat Cheese and Chive Blossoms Omelet

Sauté a handful of chopped fresh chives and chive blossoms and set aside. Then make a basic folded omelet with four eggs, and fill with goat cheese and the chive mixture. Garnish with additional chive blossoms. ​

 

Angel Hair Pasta with Chive Blossom Cream Sauce

Melt 3 tablespoons of butter along with some minced garlic, then sprinkle 2 tablespoons flour to make a roux. Cook for a few minutes, stirring, then add 2 cups of chicken stock or broth, whisking until well blended. Cook for five minutes or until reduced by one-third, then add 1/4 cup of sour cream and whisk until smooth. Add a handful of chopped fresh chives and chive blossoms, then toss with one pound cooked angel hair pasta. ​

 

Sautéed Chicken Cutlets with Chive Blossoms

Season the chicken cutlets with Kosher salt and freshly ground black pepper. Heat a pan with a knob of butter along with a tablespoon of oil, until the fat is sizzling hot, then add the chicken cutlets and cook for three minutes or until golden brown, then turn the cutlets and add a handful of chopped fresh chives and whole chive blossoms to the pan. Continue cooking another few minutes until done. Remove cutlets from pan and set aside. Add some chicken stock to the pan and reduce for a minute or so. You can add more butter at this stage if you wish and season the sauce to taste with salt. Drizzle the chive blossom sauce over the chicken and serve. ​

 

Chive Blossom Mashed Potatoes

Chives and potatoes: a classic combination. In this case, not only do the chive blossoms add flavor, but they also add color to the mashed potatoes, which otherwise don’t have much color to them. Just chop the chives and chive blossoms and stir into the mashed potatoes.

 

Chive Compound Butter

You may love garlic butter, but you haven’t lived until you make a compound butter using chive blossoms. Make it by simply chopping up chive blossoms and adding them to melted butter. Make it at least one hour ahead of time, which will allow time for the flavors to develop. You can then reharden the butter in the refrigerator to use as a spread. Chopped chive blossoms marry well with garlic and other spices, holding up the other flavors without becoming too overpowering.  Chive blossom butter makes a wonderful coating for any steamed vegetable. Simply slice off a pat and allow it to melt under the warmth of the fresh sauté. This butter can also finish a cheese sauce with a taste that your guests will enjoy immensely, even if they can’t identify it.

Chervil Pesto

Chervil Pesto

Chervil Pesto

1/2 lb. chervil (mostly leaves, a bit of stem works fine)

about 2 1/2 cups sunflower oil

3/4 cup walnuts or hazelnuts

Juice from one lemon (about 2 T.)

Garlic and Salt to taste

 

Combine these ingredients and blend.  Add the sunflower oil 1/4 cup at a time and stop adding oil when the pesto is the consistency you like.  Makes about 2 1/2 cups.  Toss the pesto with pasta and serve along with baked winter squash, roasted radicchio, stuffed sweet peppers, and other autumn favorites.  Yum.

Green Sauce for Everything

Green Sauce for Everything

Green Sauce for Everything

 

2 T. chopped shallot

2 T. capers, rinsed and drained

2 tsp. Dijon mustard

2 tsp. grated lemon zest, plus 1 T .fresh lemon juice

1 garlic clove, minced or grated

1/2 C. [15 g] coarsely chopped fresh parsley

1/3 C. [15 g] coarsely chopped fresh mint

1/3 C. [80 ml] extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 

In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine. Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice. Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

 

2 lb. Asian Pear

6 Meyer Lemons, peeled

¼ C. packed Fresh Mint

2” chunk Ginger, unpeeled

 

Wash all the ingredients and pat dry. Cut the pears so they will fit through the juicing chute. Juice the pears, lemons, mint, and ginger according to your juicer’s instructions, making sure to pile the mint leaves between pieces of pear, which makes them much easier to juice. Serve immediately.

Cold Brew Green Tea

Cold Brew Green Tea

Cold Brew Green Tea

 

6 bags green tea

1-2 sprig lemon verbena optional

6 C. water

2 tsp. honey, optional

 

Fill a large mason jar with 6 C. of water. Add 6 green tea bags. Gently bruise the leaves on a lemon verbena sprig and add to the jar. Place a lid on the jar and place it in the fridge for 24 hours. After 24 hours, remove the bags and the lemon verbena.  Stir in the honey if using.

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

Lemon Verbena Jelly Recipe

 

1 1/2 C. lemon verbena leaves, chopped

2 C. water

2 T. apple cider vinegar

3 1/2 C. sugar

3 ounces liquid pectin (such as Certo)

 

Put lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes. Strain and measure 1 1/2 C. of the infusion into a 3 1/2-quart or larger saucepan. Add the vinegar and sugar. Mix well and bring to a full boil over high heat, stirring constantly. Take off the heat briefly and add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute. Have your jars sterilized either in the dishwasher or by boiling them for 10 minutes in water. Lids and rings can be in hot water until needed. (It is not necessary to boil them.) Skim foam from the Lemon Verbena Jelly with a spoon if necessary, pour into jars and add lids. Process jars in boiling water for 5 minutes. When you take them out of the pot, they should seal. If you press the middle of the lid and it pops back, it has not sealed properly. If they don’t, place any unsealed jars in the refrigerator and use them promptly.

Iron Builder Tonic

Iron Builder Tonic

Iron Builder

6 fresh peppermint sprigs

4 fresh stinging nettle tops (4 to 6 inches each)

1 fresh yellow dock or dandelion root, scrubbed

1 small fresh burdock leaf, chopped

1 C. chopped fresh parsley

1/2 C. chopped fresh sweet cicely, optional

4 C. boiled water

 

In a nonreactive teapot or heatproof jar, combine herbs and pour water over. Steep, covered, for at least 12 hours (the longer steeping time is necessary to extract the minerals from the herbs). Strain and drink 1/2 C. twice daily. Store tonic in a clean jar with a lid in the refrigerator for up to three days.

Lemon Verbena Sorbet

Lemon Verbena Sorbet

Lemon Verbena Sorbet

1 C. fresh lemon verbena leaves, gently packed

1 C. sugar

1/4 C. freshly squeezed lemon juice

3 C. ice water

 

In a food processor, puree the verbena leaves and the sugar until a paste begins to form, scraping down the sides of the bowl as needed (this took me about 1 minute). Add the lemon juice and process for 15-30 seconds more, until the mixture looks like wet green sand. In another bowl, combine the mixture and the ice water, stirring until the sugar is dissolved, then pass through a fine mesh strainer to remove any bits of verbena. Pour into your ice cream maker and freeze according to manufacturer’s directions.

Lemony Strawberry Butter

Lemony Strawberry Butter

Lemony Strawberry Butter

 

1/2 C. (1 stick) softened unsalted butter

1 1/2 T. sugar

4 T. minced strawberries

1 tsp. minced fresh lemon balm

1 tsp. minced fresh lemon verbena

 

Combine all the ingredients. Note: This might be a difficult one to keep for very long. It sounded just delicious though and good enough to maybe try freezing for those tea scones and biscuits in the fall or winter

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

2 C. melted extra-virgin coconut oil (see step 1)

2 C. dried calendula petals

1 pint glass jar with lid, preferably dark in color

 

If the oil is solid, set the jar in a saucepan with 1 to 2 inches of simmering water. Swirl the jar around from time to time and remove when the oil has melted. This works for glass jars only. If your coconut oil is in a plastic jar, transfer some to a glass jar before melting in simmering water, then measure 2 cups. Pour the petals into the empty jar. Pour melted oil over petals, filling the jar to within one or two inches of the top. Loosely cap, label, and set in a sunny window or other warm spot to steep for 2 weeks or up to 1 month. Gently swirl the jar a couple of times a day. Secure the cap and store in a cool, dark place. To use, bring the oil back to liquid if it is solid, using the method in step 1. Strain through a cheesecloth-lined metal strainer into a glass measuring C. or jug. Gather up the four comers of the cheesecloth, twist, and squeeze the petals to release all the oil. Discard petals and cheesecloth. Pour calendula-infused oil into smaller jars. Cap, label, and store jars in a cool, dark cupboard or refrigerator.

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

2 cups salt reduced chicken stock

1/2 cup polenta

2 tablespoons finely grated parmesan cheese

1/2 teaspoon garlic powder

1/3 cup finely chopped fresh chives

3/4 cup finely chopped fresh flat-leaf parsley leaves

1 1/2 tablespoons finely chopped fresh tarragon leaves

2 small garlic cloves, crushed

2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

2 x 400g beef rump steaks, halved crossways

Olive oil cooking spray

Salad leaves, to serve

 

Grease a 6cm-deep, 19cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang on all sides. Place stock in medium saucepan over medium-high heat. Cover. Bring to boil. Reduce heat to low. Add polenta, stirring constantly, in a slow steady, stream. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan, garlic powder and half the chives. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 to 3 hours or until set. Combine parsley, tarragon, garlic, oil, vinegar and remaining chives in a bowl. Place beef in a large glass or ceramic dish. Add three-quarters of the parsley mixture. Rub parsley mixture into beef. Cover. Refrigerate for 1 hour. Meanwhile, preheat oven to 200°C/180°C convection. Line a large baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on prepared baking tray. Bake for 25 minutes or until golden. Lightly spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Top with remaining parsley mixture. Stand, covered, for 5 minutes to rest. Serve with polenta chips and salad leaves.

Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Marinated Swordfish with Lemon-Chive Butter

Marinated Swordfish with Lemon-Chive Butter

Marinated Swordfish with Lemon-Chive Butter

For the Marinade:

1/3 C. Champagne vinegar or other white wine vinegar

1 T. fresh lemon juice

1 tsp. Dijon mustard

1/3 C. extra-virgin olive oil

1/4 C. vegetable oil

1/2 C. minced red onions

3 T. minced lemon balm or verbena or zest of 1 lemon, minced

1 tsp. minced fresh thyme leaves, preferably lemon thyme, or 1/2 tsp. dried

2 T. minced fresh chives

1/2 tsp. freshly ground black pepper

2 lb. swordfish steaks, 1 inch thick, cut into 4 serving pieces

 

1/4 C. (1/2 stick) unsalted butter, softened

1 T. minced fresh chives

1 tsp. minced lemon balm or verbena or 1/2 tsp. minced lemon zest

Kosher salt

 

In a glass or ceramic dish large enough to hold fish in a single layer, combine vinegar, lemon juice and mustard. Vigorously whisk in both oils to make a thick emulsion. Blend in onions, lemon balm or verbena or zest, thyme, chives and pepper. Thoroughly coat swordfish with marinade, cover with plastic and refrigerate for several hours. Bring to room temperature before proceeding. Meanwhile, make herb butter: Blend softened butter with chives and lemon balm or verbena or zest. Place on a sheet of wax paper and roll into a log. Chill until needed, at least 2 hours. Thoroughly clean the surface of a gas or charcoal grill with a metal brush; coat the rack evenly with vegetable oil. Preheat the grill until hot. Remove the fish from marinade, and sprinkle with salt. Place fish on the prepared grill, cover and cook for 5 minutes. Turn fish, cover and cook for 5 minutes more.  Place a slice of herb butter on each portion or fish and serve

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

 

1½ pounds (about 3 to 4 small) zucchini, thinly sliced lengthwise on a mandolin or with a vegetable peeler

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 small shallot, thinly sliced on a mandolin or finely minced

1 tablespoon finely grated lemon zest

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh marjoram

Pecorino Romano cheese shavings, for garnish (optional)

 

In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each. In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

1 small lemon

1 small jalapeño

½ cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill

1½ teaspoons kosher salt, divided

1 cup lightly packed flat-leaf parsley leaves

1 cup lightly packed fresh cilantro leaves

3 tablespoons fresh oregano leaves

2 cloves garlic, coarsely chopped

1 tablespoon coarsely chopped shallot

1 tablespoon white wine vinegar

 

1 flank skirt or flatiron steak (about 1½ pounds)

Kosher salt and freshly ground black pepper

 

To make the chimichurri, trim the blossom and stem ends of the lemon, removing enough rind that the pulp shows. Cut the lemon into ¼-inch-thick slices and put them in a small bowl with the jalapeño. Toss with a little bit of oil and ¼ teaspoon of the salt, and grill or broil until lightly charred. Put the lemon slices and jalapeño back in the bowl and cover with a plate or plastic wrap. The steam will cause them to collapse slightly, making the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave some seeds and the membrane if you want a spicy kick). Remove any seeds from the lemon slices. Put both ingredients in the bowl of a food processor and pulse several times to coarsely chop. Add the remaining 1¼ teaspoons salt, the parsley, cilantro, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts, to chop and combine them without creating too fine a puree. With the motor running, drizzle in the oil. Remove the sauce to a medium bowl and let it sit for at least 2 hours or up to overnight.  Taste for salt before serving, adding more if necessary. Pat the steak dry with a paper towel and season it generously with salt and pepper. Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Scrape the grate clean and lightly oil it. When the grill is hot, lay the steak on the grate. For rare to medium rare, cook for 3 minutes on one side, flip the steak, and cook for an additional 3 minutes on the other side (this may vary, depending on the size and thickness of the steak). Remove the steak from the grill and let it rest for at least 5 minutes before thinly slicing it against the grain. To serve, lay the slices on a platter, drizzle them with any juices left over from slicing, and spoon some chimichurri over the top. Serve immediately and pass remaining chimichurri.

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Pistachio Halibut

Pistachio Halibut

Pistachio Halibut

 

Olive oil spray

½ leek (white part), chopped

1 small sweet potato, julienned

½ to ¾ pound halibut fillets or steaks

1 T. olive oil

¼ cup shelled pistachios, roughly chopped

1 T. chopped fresh parsley, or ½ tsp. dried

1 T. chopped fresh marjoram or oregano, or ½ tsp. dried

2 tsp. chopped fresh lavender or thyme, or ¼ tsp. dried

1 shiitake mushroom, thinly sliced

3 cremini mushrooms, thinly sliced

4 plum tomatoes, quartered

5 to 10 thick asparagus stalks, trimmed

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron. Dutch oven with olive oil. Scatter the leek and sweet potato across the base of the pot. Place the fish on top. Drizzle the olive oil over the fish. In a small bowl, combine the pistachios, parsley, marjoram, and lavender. Spread the mixture over the fish.  Scatter the mushrooms over and around the sh. Place the tomatoes around the pot, skin side down; top with the asparagus. Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Delicious Dill Dip

Delicious Dill Dip

4 oz. Neufchatel Cheese
1/2 C. nonfat Cottage Cheese
8oz. nonfat Sour Cream
3 T. finely chopped Scallion
2 tsp. dried Dill Weed
1 tsp. Seasoned Salt, or to taste.

In blender or food processor, cream together all ingredients. Chill for 24 hours. If dip becomes too thick, stir in 1 – 2 T. skim milk.

Yield: 2 C.
Serving Size: 1 T.

Calories: 16
Fat: 1g
Fiber: 0g

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Winter may not be as cold in the Northwest as other parts of the country, but it sure is dark. We get pretty excited at the sight of green stalks and leafy herbs; it means the days are getting longer and brighter. This soup is a mouthful of green — leek, asparagus, mint, and tarragon—bolstered by the thickening power of potatoes. If you’ve got sorrel growing in the yard or have access to wild watercress, feel free to throw some into the pot as well. Although this green soup is plenty good on its own, the lavender-lemon goat cheese, added just before serving, transforms it into a luxurious ride.

 

4 ounces (about 1/2 cup) plain goat cheese

3/4 teaspoon finely chopped dried culinary lavender

Grated or minced zest of 2 medium lemons

3 medium-starch potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces

2 cloves garlic, peeled

1 teaspoon fine sea salt

3 cups water

3 T. extra-virgin olive oil

1/2 pound leeks, white and light green parts only, washed thoroughly and cut into 1/2-inch rounds

1 pound asparagus, woody ends trimmed, cut into 2-inch pieces

4- to 5-inch piece Parmigiano-Reggiano rind (optional, see note)

1/4 teaspoon ground black pepper

1/4 cup sorrel or watercress (optional)

1/2 cup whole mint leaves

1 T. fresh tarragon leaves, stemmed

Juice of 1/2 lemon

1/2 baguette or favorite crusty loaf, cut into 1/2-inch-thick slices (optional)

 

Put the goat cheese in a small bowl and mash until soft and malleable. (You can also do this in a food processor.) Stir in the lavender and half of the lemon zest until evenly distributed. Shape the cheese into a log and wrap in parchment paper, twisting each end tightly like a candy wrapper. Place the cheese in the freezer for about 15 minutes, then transfer to the refrigerator until ready to use. Preheat the oven to 300 degrees. Put the potatoes, garlic, and 1/2 teaspoon of the salt in a medium saucepan and cover with the water. Bring to a boil over medium-high heat, cover, reduce the heat to medium low, and cook until the potatoes are fork-tender, about 10 minutes. Using a slotted spoon, transfer the potatoes with garlic to a medium bowl, and reserve the cooking water. In a large, heavy-bottomed pot, heat the oil over medium heat, tilting the pan to coat. Add the leeks and stir to coat with the oil. Cook until softened, about 5 minutes. Add the asparagus and cook until softened, about 2 minutes. Add the potatoes and 5 cups liquid — measure out the reserved potato water and add enough tap water to equal 5 cups. Add the cheese rind, remaining 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook, uncovered, until the asparagus is tender, about 10 minutes. Add the sorrel to the pot at around minute 8 of cooking. Meanwhile, arrange the baguette slices on a sheet pan and toast until crisp in the oven, 20 to 30 minutes. Remove the cheese rind from the pot and stir in the mint, tarragon, and remaining lemon zest. Puree the soup until smooth using an immersion or stand blender (be careful of spattering hot liquid and be sure to only fill the stand blender halfway). Return the soup to the pot and gently rewarm over low heat. Gradually add the lemon juice, tasting for acidity, and season with additional salt as needed. To serve, ladle the puree into six bowls. Using a serrated knife, cut the goat cheese log into 1/4-inch rounds and smear over each crostini, floating them in the soup bowls, or simply drop one or two cheese rounds into each bowl. The puree reheats well and will keep for about 4 days in an airtight container in the refrigerator. Transfer the patties to a sheet pan and place into the oven to keep warm until serving. The patties will be slightly soft on the inside with a firm, crusty coating. NOTE: If you have a Parm rind on hand, feel free to use it for an umami boost; if not, though, no worries — the soup will still be lovely.