Spicy Sesame Noodles with Roasted Peanuts and Fresh Herbs

-Mince 2 garlic cloves.

-Mince and peel 2 TBS fresh ginger.

-Heat 1 TBS peanut oil or coconut oil in small skillet over medium heat.

-Add the garlic and ginger and sauté for 1 minute.

-Transfer to large bowl.

-Add the following ingredients:

4 TBS toasted sesame oil

3 TBS tamari or soy sauce

4 TBS cider or rice vinegar

2 TBS sugar or honey

1 TBS (or more) hot chili oil

1 tsp sea salt

-Place 1 pound fresh Chinese egg noodles or fresh angel hair pasta in a sieve over the sink. 

-Separate noodles with fingers and shake to remove excess starch.

-Cook in large pot of boiling salted water until just tender, stirring occasionally.

-Drain and rinse under cold water until cool.

-Drain thoroughly and transfer to bowl with sauce.

-Grate 4 carrots and 3 small summer squash.

-Add carrots and squash and then toss to coat noodles.

-Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

-Coarsely chop ½ cup roasted peanuts.

-Chop up some cilantro, lemon basil or basil.

 -Stir peanuts and chopped herbs into the pasta and toss again.

-Serve at room temperature, tastes great the next day too!

Spaghetti Squash with Turkey Meatballs

-Preheat your oven to 375 degrees.

-Cut 1 spaghetti squash in half lengthwise.

-Season cut sides of squash with ¼ tsp sea salt.

-Bake cut sides down on a baking sheet until tender, about 60 minutes.

-Let stand until cool enough to handle.

-Scrape flesh into strands using a fork.

-Let drain and keep warm, in a colander set over a bowl.

-Finely chop 1 onion or leek.

-Mince 2 garlic cloves.

-Chop 1.5 tsp fresh oregano (or us ½ tsp dried).

-Heat 1 TBS ghee or extra virgin olive oil in a medium skillet over medium heat.

-Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.

-Add oregano; cook until fragrant, about 30 seconds.

-Divide onion mixture between 2 bowls.

In one bowl of onion mixture stir in the following:

2 TBS finely grated Parmesan cheese

1 TBS panko breadcrumbs

10 ounces ground turkey

½ tsp sea salt

Some freshly ground black pepper

-Form mixture into 12 balls.

-Heat 1 TBS ghee or olive oil in a large skillet over medium heat.

-Brown meatballs, turning for 4 to 6 minutes; transfer to a plate.

-Chop 8 ounces mixed mushrooms, such as shiitake, cremini and oyster (about 3 cups).

-Put the mushrooms in a dry skillet and toast for 5 minutes stirring often until lightly browned.

-Add a tsp of ghee or oil to the mushrooms.

-Then add the following to the mushrooms:

1 cup homemade or store-bought low-sodium chicken stock

The remaining bowl of onion-garlic mixture

The meatballs

-Bring to gentle simmer.

-Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.

-Put a cup of cook squash in 4 wide bowls.

-Divide the meatball mixture among the bowls.

-Sprinkle with some freshly grated Parmesan cheese.

Spaghetti Squash Bolognese

-Cut 1 spaghetti squash in half and scrape out the seeds.

-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.

-Steam until tender, about 20-25 minutes.

-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.

-With a slotted spoon, transfer bacon to paper towels to drain.

-Add 2 TBS butter to skillet.

-Then add the following:

3 celery stalks diced

3 cloves of garlic minced

-Cook until vegetables are tender, 15 minutes.

-Transfer to a medium bowl.

-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).

-Add the following to a large skillet or pot:

2 TBS butter

1 pound ground turkey or chicken breast

A pinch of red pepper flakes

-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

-Add the bacon, the vegetables and the tomatoes.

-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.

-Season with 1 tsp sea salt and some freshly ground black pepper.

-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!

-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.

Smashed Potatoes and Peas

-Cover 5-7 potatoes with water and add ½ tsp sea salt. 

-Simmer covered until just tender, about 8-10 minutes.

-Shell peas until you get about ¼ cup peas.

-Add peas to the potatoes and simmer partially covered for another 3 minutes.

-Drain then return to pan. 

-Add the following:

¼ cup milk

1 TBS butter

¼ tsp sea salt

-Let stand off heat for 1 minute and add 4 chopped green onions. 

-Coarsely mash and serve with a pat of butter on top.

Silky-Coconut Pumpkin Soup

-Cut 1 onion or 2 leeks into rings and sauté in a heavy skillet until softened and brown, about 15 minutes.

-Peel 1 sugar pie pumpkin and clean off any seeds.

-Cut into small 1/2-inch cubes. You should have 4 to 5 cups cubed pumpkin.

-Put the pumpkin cubes in a large pot and add the following:

2 cups coconut milk

2 cups chicken broth, pumpkin cubes

-Bring to a boil.

-Add ½ tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

-Stir 1-2 TBS fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish.

-The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.

-Serve from a large soup bowl or in individual bowls.

-Grind black pepper over generously and if you wish, garnish with a sprinkling of chopped cilantro.

-Leftovers freeze very well.

Shrimp with Bacon and Collards

-In a small saucepan, bring 1½ cups salted water to a boil.

-Add 1 cup long grain rice and return to a boil.

-Cover, reduce to a simmer, and cook until rice is tender, about 15-25 minutes.

-Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

- Meanwhile, chop up 4 slices of thick cut bacon.

-In a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 5-7 minutes.

-With a slotted spoon, transfer the bacon to paper towels to drain.

-Chop up 1 clove of garlic and 1 onion.

-Add to skillet with the bacon; season with salt and pepper.

-Cook, stirring occasionally, until onion is soft, 5 minutes.

-Add 1, 28 ounce can of diced organic tomatoes.

-Remove the stems from 1 bunch of collard and chop them into thin strips and add to the pan.

-Season with salt and pepper, cover and cook until collards are tender, about 10 minutes.

-Transfer to a medium bowl. Wipe skillet clean.

-Peel and devein 1 pound of large shrimp.

-In skillet, heat 1 TBS extra virgin olive oil over medium-high and add shrimp.

-Season with salt and pepper and cook, undisturbed, 2 minutes.

-Add collard mixture and cook until shrimp are opaque throughout, 2 minutes.

-To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Short-Term Pickles

From Local Flavors by Deborah Madison.

-Mix 2/3 cup white wine vinegar with 1/3 cup sugar and pinch of salt.

-Set aside and stir occasionally until the sugar is dissolved.

-Peel 3-5 cloves of garlic and leave whole.

-Thinly slice 1 pound pickling cucumbers into rounds, leaving the skins on.

-Put 1 tsp whole mixed peppercorns and 1 TBS chopped fresh herbs in a glass jar.

-Add 3 TBS olive oil to the vinegar and stir well.

-Put the cucumbers and garlic in the vinegar.

-Chill for at least 1 day before serving, they’ll keep for up to 1 week.

Sharp Cheddar, Corn and Potato Soup

-Dice up the following:

4 stalks celery

1 onion

2-3 sweet peppers (optional)

-Heat 2 TBS butter in heavy large saucepan over medium heat.

-Add the celery, onions and peppers and sauté until the vegetables begin to soften, about 5-7 minutes.

-Sprinkle 3 TBS flour (or 1 TBS rice flour) over the vegetables and stir 2 minutes.

-Gradually whisk in ½ cup white wine and cook for 2-3 minutes.

-Then add the following:

2 cups broth

1 cup whole milk

½ cup half and half

-Peel 5-6 potatoes and dice into ½ inch cubes.

-Take the kernels off of 2-3 ears of sweet corn.

-Add the potato and corn and bring soup to boil.

-Reduce heat and simmer soup until potato is tender, about 20 minutes.

-Grate 1 cup sharp cheddar cheese. 

-Add the cheese to the soup 1/3 cup at a time, stirring until melted and smooth after each addition.

-Mix in the following:

 ½ cup chopped ham (optional)

3 TBS finely chopped parsley

-Season soup to taste with hot pepper sauce, sea salt and pepper.

Sesame Soba Noodles

-Combine the following in a blender:

½ cup creamy peanut butter

The zest and juice of 1 orange

The zest and juice of 1 lime

2 TBS unseasoned rice vinegar

2 TBS chopped peeled fresh ginger

1 TBS soy sauce

2 fresh garlic cloves

1 tsp dried crushed red pepper. 

-Puree in blender until smooth.

-With machine running, gradually add 1/8 cup sesame oil through opening in lid.

-Season dressing to taste with salt and pepper.

-Cook 8 oz soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain.

-Rinse with cold water and drain well.

-Using kitchen shears, cut noodles crosswise in 2 to 3 places.

-Drizzle noodles in strainer with some sesame oil and toss to coat.

-Add any of the following to a large bowl...

A pound of snow peas with strings taken off and chopped into thin slivers

Some cilantro or dill finely chopped

-Grate ½ bunch of carrots and/or a baby turnip and/or 2 radishes.

-Then add 1 tsp red pepper flakes, the dressing and noodles; toss to coat.

-Season to taste with salt and pepper.

-Garnish with ¼ cup salted and roasted peanuts.

Seared Ahi Tuna and Roma Beans

For the marinade combine the following in a small glass baking dish:

¼ cup soy sauce

1 tsp wasabi powder

3 TBS saki

3 cloves finely chopped garlic

-Put 4, 6 ounce Ahi tuna steaks (about ¾ inch thick) into the marinade and let stand 20 minutes.

-Trim the tips from 1# green or roma beans.

-Cook the beans in salted boiling water for 4 min, then drain well and set aside.

-Remove the tuna steaks from the marinade, reserving the remaining marinade.

-Put a heavy skillet over medium heat until quite hot.

-Sprinkle tuna steaks with 1 tsp sesame seeds and then sear for 2 minutes on each side (don’t over cook!).

-Transfer the tuna steaks to a plate.

-Add the green beans to the pan, along with the reserved marinade and the following:

3 TBS chopped dill, basil or cilantro

1 tsp brown sugar

-Cook the beans for 3 minutes until sauce is reduced.

-Put the beans on the plate along with the tuna, spoon the sauce over top and serve.

Scalloped Potatoes with Artichokes, Endive and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices using your food processor.

-Slice up 1 onion.

-Chop up 2 tsp fresh rosemary and 1 head of endive.

-Melt 2 TBS butter in a Dutch oven over medium-high heat. 

-Add ½ tsp salt and the rosemary and cook for 30 seconds then add the endive and cook until just wilted.

-Add the potatoes and onions along with the following:

1 cup low sodium chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

2 bay leaves

-Bring to a simmer. 

-Cover and reduce heat, simmer until potatoes are just tender, about 8-10 minutes.

-Discard the bay leaves.

-Transfer the potato mixture to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 30-40 minutes. 

-Let potatoes cool 10 minutes before serving.

Ronde de Nice Burgers

-Cut 1-2 large Ronde de Nice squash into ½ inch slices.

-Put about 1 TBS olive oil on a large baking pan.

-Put the squash slices in a heap on the pan and then sprinkle with another TBS oil and then carefully toss the slices to evenly coat them.

-Bake in the oven for about 20-25 minutes until nicely browned, turning the squash slice once halfway through.

-If you want to use cheese, top each squash slice with some. Cheddar or smoked goat cheese would be nice.

-Toast some buns (you can also use bread).

-Spread the buns/bread with a little Dijon mustard and some pickle slices.

-Other good additions are sliced tomatoes, cilantro chutney and sautéed greens.

 -Add a slice or two of the roasted squash and top with the other side of the bun.

Roma Beans with Crunchy Peanut-Lemon Coating

From Mollie Katzen’s Vegetable Dishes I Can’t Live Without.

-Place 1 cup unsalted peanuts in a blender and grind briefly until they form a coarse meal. Set aside.

-Mince up 2 TBS fresh ginger and 3 cloves of fresh garlic.

-Zest a lemon until you have ½ tsp of lemon zest.

-Place a large deep frying pan over medium heat.

-Add 1 TBS ghee or lard and the minced ginger and sauté for a few minutes.

-Add the crushed peanuts, the lemon zest and the garlic.

-Cook over medium low heat for 8-10 minutes, stirring often until the peanuts are lightly toasted.

-Transfer to a bowl and stir in a pinch of salt.

-Tip and tail 1 pound of Roma beans then cut them into 1½ inch lengths.

-Wipe out the pan then return it to medium high heat.

-Add another TBS ghee or lard and then add the green beans.

-Stir-fry for 5 minutes, then sprinkle with ¼ tsp salt and a big pinch of red pepper flakes.

-Add the peanut mixture and 1 TBS fresh lemon juice, tossing it all together. Serve hot.

Roasted Squash, Pear and Ginger Soup

From Vegetable Soups From Deborah Madison’s Kitchen.

-Preheat the oven to 425°F.

-Cut 1 large winter squash or two delicata squash in half, scrape out the seeds, then cut each half into thirds. Reserve all peels and seeds from squash for making soup.

-Quarter, seed and remove the stems from 3 pears.

-Cut a 2-inch chunk of fresh ginger into thin slices.

-Put the squash pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger.

-Brush with olive oil, season with salt and bake until fragrant and tender, about 1 hour.

-Turn the pieces once or twice so that they have a chance to caramelize on more than one surface.

-If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil.

-When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid.

-Scrape the flesh of the squash away from the skins. You should have about 2 cups.

-To make a stock, bring 6 cups water to a boil and add the seeds, the squash skins, the remaining ginger and ½ teaspoon salt.

-Lower the heat and simmer, covered, for 20 to 25 minutes.

-Meanwhile, melt 2 TBS butter in a soup pot.

-Add the pears, ginger and squash, then the reserved deglazing water.

-Strain the stock into the pot with the vegetables.

-Bring to a boil, then lower the heat and simmer, covered, for 25 minutes.

-Cool briefly, then puree until smooth.

-Serve as is or swirl in ½ cup crème fraîche or sour cream.

Roasted Red Kuri Squash with Olive Oil and Sage

-Cut 1 red Kuri Squash in half through the middle (the short way).

-Scoop out the seeds, then cut each half into fourths and then peel each piece.

-Cut the squash into 1-inch cubes.

-Toss the squash cubes with 3-4 TBS extra virgin olive oil.

-Toss with 4 TBS chopped sage and a bunch of sea salt.

-Put 1-2 TBS olive oil on a rimmed baking sheet and spread the squash out so that it is not touching.

-Bake at 325 for about 45-50 minutes until brown and crispy.

-Sprinkle with more sea salt before serving.

Roasted Potatoes with Flat Leaf Parsley

-Preheat oven to 450 degrees.

-Halve 5 potatoes the long way and season the potatoes with salt.

-Melt 4 TBS butter.

-Pour the butter in a large baking pan.

-Take some whole parsley leaves off of a bunch of parsley.

-Put 2-3 whole parsley leaf on the bottom of each potato before you put it cut side down in the pan.

-Sprinkle the potatoes with some more salt.

-Roast for 35-45 minutes or until golden brown on the bottom.

Roasted Beet and Butter Lettuce Salad with Chives, Blue Cheese and Walnut Oil Dressing

-Remove the greens from a bunch of beets.  
-Scrub the beets and then steam them until tender, about 20-25 minutes.
-Rinse the beets under cold water and slip the skins.  
-Cool and slice the beets into wedges or rounds.
-Wash and dry 1 butter head lettuce.  
-Tear the leaves into bite size pieces and place in a salad bowl.
-In a small pan, brown a handful of walnut halves.
-Toss the lettuce with a good amount of the Walnut Oil Vinaigrette below. 
-Crumble a few ounces of blue cheese on top of the salad and top with the toasted walnuts and some chopped chives.

Rice Pilaf

This is an incrdibly flexible dish, you can use any vegetables you like. If you don't have a food processor you can chop the vegetables finely by hand.

-Finely chop half an onion and half a fennel bulb in a food processor.

-Heat 1 TBS olive oil in a medium sized sauce pan.  

-Add the fennel and onions and cook until wilted, about 3 minutes, stirring often.

-Clean 1 bunch of beet greens then finely chop them in the food processor.

-Stir in 2 cloves of chopped garlic and the beet greens and cook 1 minute more.

-Add 1.5 cups of brown rice and stir to coat, about 2 minutes.

-Stir in a scant 3 cups of chicken or vegetable broth and cover.

-Add a tsp of Celtic sea salt. (If your broth is salty, add less.)

-Bring to a boil, then simmer on low for 60 minutes until rice is tender and all the water has been absorbed. 

-Let sit for 10 minutes covered, then fluff with a fork before serving.

Kale with Cannellini Beans

-Stem and chop 1 bunch of kale into thin slivers.  

-Put the kale into a large pan with a little water on the bottom, drizzle with olive oil and cook for 5-7 minutes until tender,

stirring occasionally.  Set aside.

-In a large skillet, sauté 1 finely chopped onion in some olive oil.  

-Add the following:

2 cloves minced garlic

A pinch of fresh or dried rosemary

Some red pepper flakes

-Cook for about 3 minutes.

-Add ½ cup dry white wine and cook until the mixture is a syrupy sauce, about 5-10 minutes.

-Add 1 can of well rinsed and drained cannellini beans, the kale and a little water.

-Heat through and add a little sea salt and pepper. 

-Serve with freshly grated Parmesan cheese.

Red Cabbage Salad with Warm Pancetta-Balsamic Vinaigrette

-Place ¼ cup currants in small bowl.

-Heat 3 TBS Balsamic vinegar in saucepan over medium heat until hot (do not boil).

-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

-Thinly slice 6 cups red cabbage (about half a large cabbage).

-Place cabbage in large bowl; set aside.

-Heat large nonstick skillet over medium-high heat.

-Finely chop 4 ounces pancetta (Italian bacon).

-Add pancetta to pan; sauté until brown and crisp, about 5 minutes. Remove from heat.

-Put 1 clove of garlic through a press and stir into pancetta.

-Then stir in currant/vinegar mixture and add 1 TBS olive oil.

-Season with salt and freshly ground black pepper.

-Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper.

-Let stand 5 to 10 minutes.

-Coarsely chop ½ cup almonds.

-Toast in a skillet or toaster oven until lightly browned.

-Add the almonds to the cabbage and toss to blend.