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Mini-Meatball Broth

Mini-Meatball Broth

Mini-Meatball BrothMini-Meatball Broth

 

1 lb. ground veal

1/4 C. ground Parmiggiano Reggiano

1/2 C. plain bread crumbs

1 egg beaten

Salt and pepper

6 C. Water

1 stalk celery cut in half

2 Medium potatoes whole

2 carrots peeled

1 onion halved

3 tomatoes halved

2 tsp. salt

2 T. olive oil

2 T. balsamic vinegar

8 oz. pastina

 

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time. When time is up, open the cooker by releasing the pressure. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those. Taste the broth and adjust salt and pepper according to taste. Gently add the miniature meat balls into the still hot vegetable broth. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish! When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!

Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Pico de gallo

Sliced avocado

Hot sauce of choice

Pork, duck, or bear fat

Butter

COTW Taco Filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta

 

1/4 cup pine nuts

3/4 cup basil

1/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)

1/4 cup good parmesan cheese

1/2 tsp. kosher salt, plus more to taste

2 T. extra virgin olive oil

1/2 lb whole wheat pasta

1 T. butter

1 lb sugar snap peas, trimmed and sliced 1/4 inch thick

freshly ground black pepper

fresh ricotta, for serving

 

Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes.  Pour the nuts onto a plate to cool. In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt.  Process until the herbs are finely chopped and everything is mixed.  Add the oil and process until smooth.  Add salt to taste. Bring a large pot of heavily salted water to a boil.  Add the pasta and cook until al dente. While the pasta is cooking, melt the butter in a medium skillet.  Add the peas and a pinch of salt and sauté until they are crisp-tender, about 3 minutes. Drain the pasta, reserving about 1/2 cup pasta water and toss with the pesto and peas.  Add pasta water as needed so the pesto becomes more sauce-like.  Season with salt to taste.  Top with dollops of fresh ricotta and black pepper.

Morning Glory Power Smoothie

Morning Glory Power Smoothie

Morning Glory Power SmoothieMorning Glory Power Smoothie

 

1 small carrot, rough chopped

1/2 tsp. turmeric

1/2 C. coconut water or orange juice

1 fresh or frozen banana

1-2 dates, pitted

2 T. raw walnuts or cashews, soaked overnight in water

1 T. hemp seeds

1 tsp. maca powder

1/2 tsp. cinnamon

1 tsp. vanilla extract

1 1/2 -2 C. coconut or almond milk

 

In a blender, combine the carrot, turmeric, and coconut water. Blend until completely smooth and no carrot chunks remain, adding water if needed to thin. Pour into a tall glass Rinse the blender out. Combine the banana, dates, nuts, hemp seeds, maca powder, cinnamon, vanilla, and milk. Blend until smooth and creamy, adding milk if needed to reach your desired consistency. Pour over the carrot mixture and stir gently to swirl. Enjoy!

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Homemade Chicken Noodle Casserole

Homemade Chicken Noodle Casserole

Homemade Chicken Noodle CasseroleHomemade Chicken Noodle Casserole

 

1 T. extra virgin olive oil

1/2 of a yellow onion, chopped

kosher salt and pepper

4 T. salted butter

2 cloves garlic, chopped

3 carrots, chopped

2 T. fresh thyme leaves

1/2 tsp. cayenne pepper

1 T. all purpose flour

3 1/2 C. low sodium chicken broth

1 C. whole milk

1/4 C. fresh parsley, roughly chopped

2 eggs, beaten

3 C. cubed whole grain bread

2 C. uncooked egg noodles

1 1/2 C. cooked shredded or cubed chicken

1 C. crushed Kettle Brand potato chips

 

Preheat the oven to 375 degrees F. Lightly coat a 9×13 inch baking dish or large round baker. Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the butter, carrots and garlic and continue to cook another 5 minutes. Stir in the thyme and cayenne. Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs. Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with Kettle Chips. Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the top is golden. Let sit 5 minutes before serving.

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

 

1 large egg, beaten

1/4 C. all-purpose flour or use gluten free

4 boneless skinless chicken breast cutlets (about 3/4 inch thick)

kosher salt and pepper

10 T. cold salted butter, cubed (see note)

4 T. extra virgin olive oil

2 1/2 C. cherry tomatoes

4 cloves garlic, smashed

2 T. fresh chopped thyme

1 pinch crushed red pepper flakes

4 oz. buffalo or regular mozzarella, torn

3 T. fresh lemon juice

1/2 C. fresh basil, torn

 

Preheat the broiler. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate. In an oven safe skillet set over medium heat, add 2 T. olive oil. When the oil shimmers, add the tomatoes, garlic, 1 T. thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.In the same skillet, melt together 4 T. butter and 2 T. olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 T. butter and 1 T. thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes. Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Enjoy! Notes: Cultured Butter: If you can find it, use cultured butter. It’s fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and higher smoke point, making it ideal for browning. I love using Vermont Creamery’s Cultured Butter.

Green Tomato Shakshuka

Green Tomato Shakshuka

Green Tomato Shakshuka

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced

Kosher salt and freshly ground black pepper

2 medium garlic cloves, thinly sliced

1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise

1 tsp. ground coriander

½ tsp. toasted cumin seeds

1 tsp. thyme leaves, roughly chopped

4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped

4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish

Cilantro leaves, for garnish

 

In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

 

2 T. extra virgin olive oil

1 C. Panko breadcrumbs

2 T. drained capers

1/2-1 tsp. crushed red pepper flakes

3/4 lb. angel hair pasta

kosher salt and black pepper

6 T. cold salted butter

1 lemon, sliced, seeds removed

1 C. fresh basil, chopped

1 zucchini or yellow summer squash, very thinly sliced

3-4 cloves garlic, minced or grated

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

8 oz. ricotta cheese, whipped, if desired

 

Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Meanwhile, set your skillet over medium-high heat. Add the 2 T. butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil. To the skillet, add the remaining butter, zucchini, garlic, and thyme. Season with salt and pepper. Cook until the zucchini is golden, 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil. Spread the ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese. EAT and ENJOY. Notes: To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.

Easy Rhubarb Cake

Easy Rhubarb Cake

Easy Rhubarb Cake

 

1 cup neutral vegetable oil

2 cups sugar, plus more for sprinkling

4 large eggs

1 T. pure vanilla extract

Zest of 1 lemon

Pinch of kosher salt

1 T. baking powder

3 cups all-purpose flour

1/2 cup milk

3 generous cups chopped rhubarb (from about 5 stalks, cut into 1/2″ pieces, leaves discarded)

Fresh whipped cream or vanilla ice cream, to serve

 

Grease a 9″ x 13″ baking pan and preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk and mixing bowl, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, use a medium- to medium-high setting.) Scrape the bowl. Add the salt, baking powder, and flour and stir on low until the flour mixture is mostly combined. Add the milk and continue to mix the batter on low until smooth. Do not overmix. Stir in half the diced rhubarb. PRO TIP: Mixing the batter on low once the flour is added serves two purposes: First, it prevents a flour “explosion” in the mixer. Second, gentle mixing prevents too much gluten from forming, keeping the cake nice and tender. Pour the rhubarb cake batter into the prepared baking dish and use a spatula to smooth the batter evenly. Scatter the reserved chopped rhubarb all over, and then sprinkle the top of the cake with sugar (about 1 to 2 T.). Bake the cake for about 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Cool fully. Serve the rhubarb cake plain or with whipped cream or ice cream. Strawberry ice cream or vanilla ice cream would be particularly delicious.

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and RiceOne Pan Chipotle Honey Chicken and Rice

 

6 chicken thighs or breasts (skin on or off)

1/4 C. extra virgin olive oil

1/4 C. grated parmesan cheese

1-2 T. chopped chipotle in adobo

1 tsp. smoked paprika

1 tsp. onion powder

4 cloves garlic, chopped

2 tsp. lemon zest

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. sliced/chopped zucchini

Hot Honey

1/2 C. honey

2-3 T. hot sauce

1-3 tsp. cayenne pepper

3/4 tsp. chipotle chili powder

1/2 teaspon onion powder

sea salt

 

Preheat the oven to 400°. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 C. of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 C. more water and cook for an additional 10 minutes. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot PieSkillet Tomato Cheddar Chicken Pot Pie

 

3 oz. prosciutto (optional)

4 T. salted butter or olive oil

1 yellow onion, chopped

3 cloves garlic, chopped

2 T. fresh thyme leaves

1 tsp. paprika

1/4 tsp. cayenne

1/3 C. all-purpose flour

2 C. broth

4 C. cherry tomatoes

salt and black pepper

2 C. whole milk

2 C. shredded chicken

1 C. fresh basil leaves

2 C. shredded sharp cheddar cheese

1 sheet frozen puff pastry, thawed

1 egg yolk

 

Preheat the oven to 400° F. Cook the prosciutto with 1 T. butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside. In the same skillet, melt together 2 T. butter with the onion, garlic, thyme, paprika, and cayenne, cooking until fragrant, about 5 minutes. Sprinkle the flour over the mixture and cook until golden, 2 minutes.Add the tomatoes, then gradually whisk in the broth until smooth. Season with salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the tomatoes begin to burst, about 10 minutes. Mix in the milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken, basil, and cheese. Remove from the heat. Top the chicken with the reserved prosciutto. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 T. of water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes. Top the pie with sea salt, then break into it and enjoy!

Zucchini Parmesan

Zucchini Parmesan

Zucchini Parmesan

 

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

 

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

Crockpot Brown Butter Tomato and Ricotta Pasta

Crockpot Brown Butter Tomato and Ricotta Pasta

Crockpot Brown Butter Tomato and Ricotta PastaCrockpot Brown Butter Tomato and Ricotta Pasta

 

6 heirloom or regular tomatoes, halve and stems removed

2 C. cherry tomatoes

6 cloves garlic, smashed or chopped

2 T. fresh thyme leaves

2 T. Italian seasoning

1-2 parmesan rinds

sea salt and black pepper

1 – 3 T. Calabrian chile peppers in oil, or chili flakes

1 lb. ground spicy Italian chicken sausage (optional)

2 C. fresh basil leaves

1 lb. long or short cut pasta (I love pennoni)

1 C. grated parmesan cheese

4 T. salted butter

1 T. fresh chopped rosemary

6 oz. ricotta cheese (I like it whipped)

 

In the bowl of your crockpot, combine the tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 C. water. Season with salt, pepper, and chilies. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours. Crank the heat on the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender (remove the tomato steams and parmesan rind before you blend). Discard any tomato stems if you left those on. If using, crumble the raw sausage into the sauce. Add 1 C. basil. Cook another 1-2 hours. When ready to serve, cook the pasta according to package directions until it is al dente. Drain. Add the pasta, parmesan cheese, and 1 C. of basil to the sauce, stirring until smooth. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from heat. Add the garlic and rosemary. Stir the butter into the pasta. Divide the pasta between plates. Top with ricotta, additional brown butter, and basil. EAT and ENJOY.

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef20 Minute Crispy Mongolian Beef

 

1 1/2 lb. flank or skirt steak, thinly sliced

2 T. cornstarch or arrowroot powder

2 T. sesame oil

1 T. salted butter

6 cloves garlic, chopped

1 T. chopped fresh ginger

2 T. chopped jarred, pickled ginger, plus 2 T. juice

1/2 C. tamari or soy sauce

1 T. organic dark brown sugar

4 scallions, chopped

toasted sesame seeds, for serving

Tomato Salad

2-3 heirloom tomatoes, cut into wedges

3 T. toasted sesame oil

2 T. tamari or soy sauce

chili flakes sub with red pepper flakes

1 C. fresh basil

 

To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste and add lots of basil. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!

Nasturtium Butter

Nasturtium Butter

Nasturtium Butter

 

1/3 C. Chopped Nasturtium Flowers

1/4 lb (1 stick) real butter

1/2 clove fresh garlic, crushed and minced

1 tsp onion stem minced

1 tsp fresh flat leaf parsley minced

1/2 tsp fresh thyme, minced

 

Fold together and chill, covered. Serve on warm bread, cooked vegetables or use this as a pasta sauce.

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.

Zucchini Galette

Zucchini Galette

Zucchini Galette

 

2 medium summer zucchini squash, thinly sliced (2 1/2 C.)

½ 15 oz. package rolled, refrigerated, unbaked piecrust

¾ C. ricotta cheese

¾ C. Parmesan cheese

1 C. shredded mozzarella cheese

1 clove garlic, minced

1 T. olive oil

2 tsp. finely shredded lemon peel

1 T. lemon juice

Salt and pepper to taste

1 egg yolk

Fresh herbs, finely chopped

 

Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels. Preheat the oven to 400. Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone. Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border. Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary. In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture. Bake the galette in the oven for 35-40 minutes, or until edges are golden brown. Sprinkle with fresh herbs, such as finely chopped dill weed or basil. Serve warm or at room temperature.

Tomato Pepperoni

Tomato Pepperoni

Tomato PepperoniTomato Pepperoni

 

1 T. mustard seeds

1 tsp. black peppercorns

1 T. fennel seeds

1 tsp. anise seeds

½ tsp. red pepper flakes

¼ tsp. smoked paprika

Kosher salt

1 garlic clove

2 tsp. soy sauce

1 tsp. pure maple syrup

1 pint (290 g) cherry tomatoes

 

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat. Using a spice grinder or mortar and pestle, grind the mustard seeds, peppercorns, fennel seeds, anise seeds and red pepper flakes until finely ground. Stir in the paprika and ½ tsp. of salt. This is more than you need for this recipe, so save what you don’t use for making more tomato pepperoni or for seasoning fun things like pork chops or roasted cauliflower. Place the garlic on a cutting board and smash it with the side of a knife, then sprinkle it with salt and mash it into a paste with the knife. In a small bowl, blend the garlic, soy sauce and maple syrup with a fork. Slice the cherry tomatoes crosswise into ⅛-inch rounds that look like pepperoni, if pepperoni were made from fresh tomatoes. In a mixing bowl, gently toss the tomatoes with the soy sauce mixture, then pour off the excess liquid and add 1 T. of the spice blend and toss again. Arrange the tomato slices in a single layer on the baking sheet and bake for 15 minutes. Reduce the oven temperature to 200°F (90°C) and continue baking for another 50 to 60 minutes, or until the tomatoes are shriveled and lightly caramelized. Remove the tomatoes from the oven and let the slices cool on the baking sheet, then transfer them to a container until ready to use. The tomato pepperoni can be kept frozen for up to 1 month.

Onion Fried Rice

Onion Fried Rice

Onion Fried RiceOnion Fried Rice

 

2 T. toasted sesame oil

1 carrot, grated

½ zucchini, grated

¾-inch (2 cm) piece of fresh ginger, peeled and sliced

1¼ C. (250 g) cold cooked brown rice

1 roasted onion, sliced

1¼ C. (150 g) frozen peas

2 eggs, beaten (optional)

2 to 3 tsp. soy sauce or tamari

1 red chile, chopped with seeds for hot, removed for mild

1 T. black sesame seeds

 

Heat 1 T. of sesame oil in a large skillet over medium heat and fry the carrot, zucchini, and ginger for 5 minutes until tender not mushy. Add the rice, onion, and peas and cook for 4 minutes. Push the rice to the side of the pan, add the remaining oil, and crack in the eggs, if using. Prod it around the pan until it is just set. Break up the egg and stir through the rice. Drizzle the tamari over the top and serve with chile and sesame seeds.

Buckeye Rabbit Stew

Buckeye Rabbit Stew

Buckeye Rabbit StewBuckeye Rabbit Stew

 

2 Rabbits Cut into pieces

1/4 C. Olive Oil

2 Whole Carrots

3 Celery Sticks

2 Cloves Garlic

1 Large White Onion

Italian Seasonings

Salt/Pepper

4-6 Cans Chicken Broth

1 Head of Cabbage

2 Heads of Fresh Escarole

2 Cans of Navy or Black Beans

3 T. Flour

2 Potatoes

 

Heat Olive Oil, Salt, Pepper, and Garlic in a large Dutch oven. Add Rabbit, brown thoroughly, remove and set aside. Add two more table spoons of Olive Oil and bring to heat. Add two table spoons of flour to oil and stir to make rue. When rue begins to thicken and turn brown, add chopped celery, chopped carrots, chopped onions, salt, pepper and Wild Side Seasonings and cook until tender. Add 4-6 cans of chicken broth and bring to a boil. When the contents come to a boil, add the Rabbit pieces. Bring to a boil once again, reduce heat and simmer for one hour. Add chopped cabbage, fresh escarole and Italian Seasons, cover and simmer until greens reduce into the broth and simmer for another hour. Add one to two cans of white kidney and or black beans and two large chopped potatoes. Simmer for one more hour or until rabbit falls off of the bones. When rabbit is tender it can be removed from the bones and put back into the stew. Serve with fresh bread.

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

Baked Venison over Creamy Polenta

 

1 lb. Cut Venison steaks

1 T. Salt

1 T. Pepper

1 T. Dry Italian Seasoning

1 tsp. Wildside Seasoning

2 Cloves Garlic

¼ C. Fresh Chopped Parsley

1 C. cherry tomatoes

1 C. pearl onions

4 ½ C. Half & Half or Heavy Cream

1 Stick Butter

1 Box of Instant Polenta

4 C. of dry red wine

1/3 C. Orange Marmalade jelly

¼ C. olive oil

 

In a hot fry pan, heat olive oil and sauté cherry tomatoes and pearl onions adding salt and Italian Seasoning to taste. When the tomatoes and onions begin to caramelize remove from heat and set aside. Get a sauce pan and heat 2 T. olive oil and sear venison steaks. Add salt, pepper and Wildside Seasoning. Add four C. of wine and flame up to burn off some of the alcohol. When settled add the Marmalade Jelly and stir until dissolved. Slice the garlic and add to mixture. Chop the Parsley and add as well. The venison should be covered by the wine. If not, add a little more. Cover and lower heat to simmer for two hours.

When the Venison is about 10 minutes from completion put the Heavy Cream and butter into a sauce pan and melt the butter heating the cream. Do not boil. Once the Heavy Cream and Butter are hot add the Polenta stirring constantly. When the Polenta thickens and reaches the desired consistency, remove from heat. Place a dollop of Polenta on a Plate. Add two or three pieces of Venison to the Polenta and put two or three T. of the marmalade wine sauce over the venison and Polenta. Finish by putting two T. of the Tomatoes and Onions over the Venison.

Ricotta Toast Bowl

Ricotta Toast Bowl

Ricotta Toast BowlRicotta Toast Bowl

 

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

 

In medium bowl, stir ricotta cheese, Parmesan cheese and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades5 Ways Kabobs + Marinades

 

Lager Marinade

Protein: chicken, beef, pork

1 bottle (12 oz.) lager beer

2 garlic cloves, minced

2 T. brown sugar

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 T. olive oil

Tuscan Marinade

Protein: chicken, pork

4 garlic cloves, crushed with press

6 T. fresh lemon juice

3 T. finely chopped fresh basil leaves

1 T. anchovy paste

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/3 C. extra virgin olive oil

Orange-Ginger Marinade

Protein: chicken, pork, fish, seafood

4 garlic cloves, minced

1 C. fresh orange juice

1/4 C. less-sodium soy sauce

2 T. grated peeled fresh ginger

2 T. rice vinegar

1 T. packed light brown sugar

2 tsp. orange zest

1/4 tsp. ground white pepper

1/4 C. vegetable oil

Pineapple-Coconut Marinade

Protein: chicken, fish, seafood

1 garlic clove, minced

1/2 C. pineapple juice

1/3 C. light coconut milk

1/4 C. fresh lime juice

2 T. honey

2 T. canola oil

Chimichurri Marinade

Protein: chicken, beef, pork, fish, seafood

(use a blender or food processor

4 garlic cloves

2 green onions, coarsely chopped

1/4 C. packed fresh cilantro leaves

1/4 C. packed fresh Italian parsley leaves

1/4 C. white wine vinegar

1 tsp. oregano leaves

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground red pepper

3/4 C. extra virgin olive oil

 

Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10° upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° below the desired final internal temperature. Final internal temperatures: Chicken: 165°; Seafood, Fish, Pork, Beef: 145° (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.

 

Ideas

Proteins:

• Boneless skinless chicken breasts

• Fish such as salmon, swordfish or tuna

• Lean beef such as sirloin steak or sirloin tip

• Lean pork such as tenderloin or boneless pork chops

• Raw 16/20 count tail-on peeled shrimp

• Scallops

• Tofu

Vegetables/Fruits:

• Acorn or butternut squash (diced and par-cooked)

• Asparagus

• Baby potatoes (halved and par-cooked)

• Bell peppers

• Brussels sprouts (blanched)

• Cherry tomatoes

• Corn on the cob (wheels)

• Eggplant

• Fresh mango

• Jalapeño peppers

• Jicama

• Lemon, lime or orange

• Mushrooms

• Pineapple

• Red/yellow onion

• Sweet potatoes (diced and par-cooked)

• Summer squash

• Zucchini

For Dipping:

• Avocado mashed with Greek yogurt and fresh lime juice

• Chili-garlic sauce

• Harissa

• Hoisin

• Hummus

• Olive tapenade

• Pesto

• Puréed roasted red peppers

• Tzatziki

Crispy Sugar Snap Peas

Crispy Sugar Snap Peas

Crispy Sugar Snap PeasCrispy Sugar Snap Peas

 

1/2 T. Sodium Soy Sauce

1/2 T. sesame oil

1-1/2 tsp. orange zest

1 tsp. Coarse Kosher Salt

1 tsp. Pure Ground Black Pepper

1/4 tsp. refrigerated ginger stir-in paste

1 lb. sugar snap peas

 

Preheat oven to 450°; line rimmed baking pan with parchment paper.In large bowl, whisk soy sauce, oil, orange zest, salt, pepper and ginger paste; add peas and toss. Spread pea mixture on prepared pan; roast 15 minutes or until tender-crisp, stirring once. Makes about 2-1/2 C.

Green Tomato Ketchup

Green Tomato Ketchup

Green Tomato KetchupGreen Tomato Ketchup

 

3 lb. green tomatoes

1 1/2 lb. onion

1 T. salt

1 inch of fresh ginger

1 12 C. cider vinegar

1 3/4 C. sugar

3 T. pickling spices

 

Chop the tomatoes, onion and ginger and place in a pot. Add salt and vinegar and cook until softened. Puree them in a blender and return to the pot. Add sugar and the spices tied up in a piece of cheesecloth. Bring to a boil and simmer until the mixture thickens, between 40 minutes and a hour.

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

 

1 medium zucchini (about ½ pound)

1 tsp. olive oil

¼ tsp. salt, or to taste

⅛ tsp. coarse ground black pepper, or to taste

 

Slice zucchini into ⅛ -inch rounds. A mandoline works great. For best results, pat zucchini slices with paper towels to dry them. In a small bowl, toss zucchini with olive oil, salt and pepper.  Turn air fryer to 400ºF. Put zucchini slices on rack in a single layer.  Cook 5 minutes, shake, cook an additional 5 minutes, shake and cook 2 minutes more, or until zucchini is golden brown and dry.

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

Health Salad

Health Salad

Health SaladHealth Salad

 

1/2 green cabbage

1 large carrot

3/4 C. distilled white vinegar

1/2 C. granulated sugar use less if your carrot is very sweet

2 T. neutral oil I used sunflower oil

1 T. salt

1 tsp. ground black pepper

1/2 tsp. celery seed

 

Shred or slice the cabbage and carrot. You can do this with a sharp knife, on a box grater, or with a food processor. When the veg is ready, scoop it into a large bowl. In a small saucepan, combine the vinegar, sugar, oil, salt, pepper, and celery seeds. Whisk over medium heat just until the sugar has dissolved. Remove from heat. Pour the warm dressing over the cabbage (if it was near a boil when you removed it from the stove, let it cool for a couple times). Turn the veg with a pair of tongs, to ensure everything is well combined. Let the health salad sit and marinate at room temperature for half an hour or so. Then pack it into a clean quart jar (you may have a little leftover that didn’t fi into the jar. Find an appropriately sized container and proceed) and refrigerate for about a day before eating. This health salad will keep for at least two weeks in the refrigerator. Practice good pickle hygiene and make sure to always use clean utensils when removing some from the jar. It’s also a good idea to use a clean paper towel and wipe down the interior of the jar where there’s no more salad. Cleaning off any lingering slips of veg will help extend its life.

Spicy Chinese Cucumber Salad

Spicy Chinese Cucumber Salad

Spicy Chinese Cucumber SaladSpicy Chinese Cucumber Salad

 

1 medium cucumber, thinly sliced

2 T. chili oil

3 garlic cloves, mashed and chopped

1 tsp. Szechwan pepper

2 dried red chilis

1 T. rice wine vinegar

1 tsp. sesame oil

1 tsp. white sugar

 

Roast the Szechwan pepper and the chilis in a skillet until they release their aroma, but being careful not to scorch them. Mix these with the other ingredients for the dressing and pour it over the sliced cucumbers, toss and serve.

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

 

1 pound heirloom tomatoes (various sizes and colors if possible)

1 tsp. kosher salt (plus more for seasoning)

3 ounce grated sharp cheddar cheese

½ cup mayonnaise

1 T.  cider vinegar

2 scallions (white and light green parts finely chopped)

1 T.  chopped dill

2 tsp. brown sugar

1 tsp. mustard seeds

1 tsp. celery seeds

freshly cracked back pepper (as needed for seasoning)

1 (14-oz) package all-butter puff pastry *(thawed in the refrigerator if frozen)

dill sprigs (for serving, optional)

 

Cut the tomatoes into ⅓ to ½‑inch thick slices. Arrange tomatoes slices on a large, rimmed baking sheet lined with a thick layer of paper towels. Season with 1 tsp. salt and top with another layer of paper towels. Let the tomatoes stand at least 10 minutes so that the paper towels absorb the excess juices and the tomato liquid doesn’t seep out while baking and make the crust soggy. In a medium bowl stir together cheese, mayonnaise, cider vinegar, scallions, chopped dill, brown sugar, mustard seeds, celery seeds and season with a big pinch each of salt and black pepper. Set aside. On a lightly floured work surface using a lightly floured rolling pin, roll out the puff pastry to about a 10-by-15-inch rectangle that is about ¼‑inch thick. Lay the rolled puff pastry sheet on a parchment-lined rimmed baking sheet. Chill at least 20 minutes before proceeding.  Meanwhile, set the oven rack in the lowest position. If you have one place a pizza stone on the rack and preheat oven to 425°F. Once the pastry has chilled spread cheese mixture evenly over top, leaving a 3/4‑inch border. Discard the wet paper towels covering the tomatoes then pat the tomatoes dry with fresh paper towels. Lay the drained and dried sliced tomatoes in a slightly overlapping single layer on top of the cheese mixture, maintaining the border. Use the prettiest slices you may not need them all. Season with salt and pepper. Bake until crust is golden brown, 25 to 30 minutes; let cool at least 5 minutes before sliding the tart onto a serving plate. Top with dill sprigs (if using) before slicing. Serve warm or at room temperature.

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

 

2 tbsp. olive oil

2 tbsp. green garlic, white and tender green parts finely chopped

Pea tendrils, about 4 cups roughly chopped (this was the amount in the bag from the farmers market)

Ground smoked sea salt

Fresh ground black pepper

Pinch of red pepper flakes

 

Heat olive oil over medium heat in a medium frying pan. Add green garlic and sauté 1 minute to let it start softening. Add pea tendrils and sauté about 2 minutes, until wilted but still a but crunchy. Season with smoked sea salt, pepper and red pepper flakes

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)Crostini di Cavolfiore (Cauliflower Crostini)

 

1 head of cauliflower, boiled or roasted

1/4 C. olive oil

kosher salt & pepper

1/2 tsp. pimenton (smoked Spanish paprika)

a few stems of kale, blanched for a few seconds only

anchovies for garnish (optional)

semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)

garlic for rubbing the toasts

 

Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean CassouletShortcut Sausage & White Bean Cassoulet

 

6 good quality sausage links

1 onion, cut into wedges

pint of cherry tomatoes

4 garlic cloves, smashed

handful of fresh thyme sprigs

kosher salt & pepper

olive oil

balsamic vinegar

2 cans of white beans, drained and rinsed

1/4 C. white wine or chicken stock

 

In a cast iron skillet, lay the tomatoes, onion wedges and smashed garlic on the bottom of the pan. Next, lay the sausages on top and drizzle everything w/ olive oil and a splash of balsamic vinegar. Season w/ kosher salt & pepper. Cook in preheated 425F oven for 25 minutes until the sausages look done, and the tomatoes are bursting.

Add in the beans and mix together. Add in the wine or stock and place back in the oven for 15 more minutes.

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil CrustZucchini & Leek w/ Gruyere & Olive Oil Crust

 

250 grams (8.8 oz., a little more than a C.) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour

1 tsp. fine sea salt

1 tsp. dried herbs (I used dried dill but rosemary is good too)

1/4 C. olive oil

1/4 C. + 1 T. ice water

 

Mix the flour w/ the salt & herbs in a bowl. In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified. Pour into the flour and mix w/ a fork until it become a ball of dough. You can press the dough into an 8″ pie or tart pan, but I rolled my dough out so it fitted nicely into my pan. Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

 

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)

2 fat leeks, sliced

1 T. butter

1 T. olive oil

kosher salt & pepper

handful of fresh dill

1 egg, plus 2 egg yolks

1/3 C. of heavy cream or half & half

1/2 C. of grated Gruyere cheese

Dijon mustard for the bottom of the crust

 

Sauté the leeks and zucchini in the butter and olive oil until leeks are wilted. Season with kosher salt. Let cool. Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula. When mixture is cool, spoon into the tart pan. Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper. Pour over the zucchini and leek mixture in the pan. Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden. Let rest 10 minutes in the pan and remove tart pan ring. This will be your new method to bake tart dough! So easy and delicious.

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

 

8 oz long pasta of your choice (fettuccini)

4 garlic scapes

about 20 snow pea pods OR 1/2 c fresh peas

1 T butter

1 T olive oil

1/4 c white wine

1/4 c cream

1 sprig fresh oregano

1/2 c fresh grated Asiago cheese (parmesan would be fine, too)

kosher salt

pepper

 

Slice garlic scapes into 1/2 inch pieces, trimming off any tough or woody ends. Slice snow pea pods into 1/4 inch slices. Rough chop the herbs. Bring a pot of water to boil for pasta. Cook pasta according to instructions on box in well salted water. While pasta cooks prepare sauce. Heat a skillet over medium high heat. Add butter and oil, once butter has melted add the garlic scapes. Toss to coat in fat and cook about 1 minute, until the scapes smell fragrant and are barely brown. Add the pea pods and cook 1 minute longer, garlic scapes will start to brown. Add the wine and oregano and deglaze pan. Reduce wine by half. Add the cream, salt & pepper and Asiago cheese. Stir to melt and incorporate cheese into sauce. Add cooked and drained pasta, toss with sauce and serve.

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & PancettaMelissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

 

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

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

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

 

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini BreadLemon Zucchini Bread

 

1½ C. all purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 C. granulated sugar

2 T. lemon zest (about the zest of 2 lemons)

1 T. lemon juice

2 large eggs, room temperature

2 tsp. vanilla extract

¼ tsp. lemon extract (optional)

½ C. vegetable oil

⅓ C. plain Greek yogurt, room temperature

1 C. grated zucchini

1 C. powdered sugar

2 T. fresh lemon juice

 

Preheat oven to 350°F and line or grease 9×5 inch baking pan with cooking spray or with parchment paper. In a medium size bowl whisk together the flour, baking powder, baking soda and salt. In a large bowl whisk together the zucchini, sugar, oil, yogurt, eggs, lemon zest and lemon juice until smooth and combined. Add the flour mixture into the wet mixture/zucchini mixture and stir or fold to combine – do not over mix. Pour batter into prepared loaf pan. Bake in a preheated oven until the top is golden brown and a toothpick pushed into the center comes out clean, approx 45-50 minutes. Once out of the oven, allow it to cool in pan on cooling rack for ten minutes. Then remove and allow it to cool completely on cooling rack. Once cool make the lemon glaze if using by whisking the powdered sugar with the lemon juice – mix in a little extra lemon juice for a runnier glaze or more powdered sugar for a thicker glaze – then drizzle over loaf. Garnish with lemon zest if desired and slice and serve. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf. Garnish with more lemon zest if you wish. Cover with plastic wrap and store zucchini bread at room temperature for 2-4 days in and airtight container or in the fridge for up to 1 week.