-Cut up 1 pound of slicing tomatoes into slices.
-Cut 1 pint of Sungold cherry tomatoes in half.
-Arrange on a serving platter.
-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.
-Lightly chop the olives.
-Zest 1 lemon over salad.
-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.
-Add ½ cup coarse bulgur to a medium sized bowl.
-Add ¼ tsp salt and 1 cup boiling water.
-Cover and let stand until tender, about 25 minutes.
-Drain in a sieve, pressing to remove excess liquid.
-Toss bulgur with ½ tsp salt and ¼ tsp black pepper.
-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).
-Then add the following:
1 pint halved Sungold cherry tomatoes
1 peeled and seeded chopped cucumber
1 clove chopped garlic
3 TBS extra-virgin olive oil
The zest and juice from 1 fresh lemon
1 big pinch of sea salt
-Serve chilled.
-Fill a large bowl with ice and cold water.
-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.
-Combine the following on a chopping board and then chop together until finely minced.
½ cup brine-cured green olives, pitted
1 TBS salt-packed capers, rinsed and drained
¼ cup finely chopped fresh Italian parsley
Grated zest of 1 lemon
-In a small pot, heat the following over medium-low heat:
1/3 cup olive oil
½ tsp red pepper flakes
-When hot, remove from the heat and stir in the minced olive mixture and:
½ teaspoon sea salt
The juice of 1 lemon
Set aside.
-Bring a large pot of water to a boil and add 1 TBS sea salt.
-Drain the romanesco from its icebath, drop it into the boiling water.
-Add 5 whole peeled garlic cloves.
Cook until the florets are just tender, 5 minutes.
-Drain well, and separate out the garlic cloves.
-Add the cooked garlic cloves to the olive-caper dressing.
Do ahead: In a medium bowl, combine the following:
½ cup white wine vinegar
½ cup sugar
1 tsp sea salt or kosher salt
-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.
-Add to the bowl and stir to combine, making sure the slices are well coated.
-Let stand at least 30 minutes or refrigerate up to a day before serving.
-Wash 1 bunch of kale and pat off excess water.
-Tear the leaves off of the stems.
-Slice the leaves crosswise into 1/4-inch-wide ribbons.
-In a large bowl, combine the following:
3 TBS extra virgin olive oil
1 tsp lemon juice
1 tsp fresh thyme leaves
Freshly ground black pepper
A pinch of sea salt
-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
-Drain the radishes.
-Toss with the kale or arrange the slices on individual plates and place the kale on top.
-Garnish with ¼ cup pumpkin seeds and serve.
-Preheat your oven to 400 degrees.
-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.
-Roast until peppers are soft and skins have split, 35 to 40 minutes.
-Transfer peppers to a medium bowl.
-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
-Peel peppers, slice in half lengthwise and remove seeds.
-Cut into 1-inch-wide strips and return to bowl.
-Add the following:
2 wide strips lemon zest
2 TBS fresh lemon juice
2 garlic cloves, smashed
3 sprigs fresh oregano
3 TBS olive oil
¼ tsp sea salt
-Toss well and then let marinate for 3-4 hours before serving.
-Cut a 3-4 pound watermelon in half.
-Slice about an inch off the bottom of each half, then remove the rind.
-Cut into 1-inch chunks.
-Place watermelon chunks in a large bowl.
-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.
-Finely chop the strips of lemon zest.
-Add 1 TBS lemon juice and half of zest to bowl with watermelon.
-Cut 1 bunch of arugula into thin strips then spin dry.
-Add the following to the watermelon:
3 TBS extra-virgin olive oil
¼ cup roughly chopped fresh mint leaves
The chopped arugula
A small pinch of finely ground sea salt
Freshly ground black pepper
-Transfer salad to a wide, shallow bowl or
-a large plate and spread out evenly.
-Crumble ¼ cup feta cheese over the top.
-Sprinkle with remaining lemon zest.
-Drizzle with more olive oil and some more black pepper.
-Serve immediately.
-Use a large, sharp knife and cut off the top third of 2 artichokes.
-Peel off the smallest bottom leaves and use scissors to trim the sharp thorn tips off each of the remaining leaves.
-Use the knife to cut the stem leaving about and inch-and-a-half.
-Fill a deep stockpot with ½ inch of water and bring to boil.
-Place cleaned artichoke face down in the water, reduce heat to simmer, cover with a lid and set a timer for 20 minutes.
-When the timer goes off, use tongs to turn the artichoke so it sits upright.
-Gently drizzle olive oil over the artichokes; being sure it drips down between the leaves and into the heart.
-Sprinkle generously with sea salt.
-Add another cup of water to the pot so the depth is back to ½ inch.
-Cover again and reset timer another 20 minutes.
-After the second timer goes off, use tongs to try and remove an outer leaf.
-If it pulls off easily, turn off the pot and transfer artichoke to a serving plate. If the leaf does not tear off easily, replace the lid on the pot and steam an additional 5 minutes, no more.
-Zest a lemon.
-Squeeze a lemon slice or two over the leaves.
-Add a few more sprinkles of salt and serve.
In a food processor add the following:
1/4 cup raw pistachio nuts
10-14 shiso leaves
1 Tsp miso paste
Half a clove of garlic
Half a lemon
1/4 cup extra virgin olive oil
-Pulse until evenly ground.
-The consistency should be between a sauce and a paste.
-Miso should make the pesto salty enough, but you can adjust the salt and lemon to your liking.
For the aioli:
Put the following into the blender:
A whole egg
A pinch of sea salt
¼ cup extra-virgin olive oil
-Blend on high.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated
-Then add 3 TBS fresh lemon juice.
-Finely chop 1-3 cloves of garlic with some sea salt until smooth and then stir it into the mayonnaise.
For the beans:
-Tip and tail 1 pound of Dragon's Tongue beans and cut into 2 inch lengths.
-Steam them until just tender, about 3-5 minutes.
-Toss the beans with some garlic aioli.
-Taste for salt and serve warm.
Summer Squash and Carrot Fritters with Yogurt Dip
-Grate 4 small carrots.
-Then grate 2 large Ronde de Nice summer squash.
-To make the batter for the fritters: in a large bowl, whisk together the following:
1 cup flour, more as needed
1 tsp baking powder
1 tsp ground coriander
½ tsp sea salt
-In a separate large bowl, whisk together the following
1 cup milk, more as needed
1 large egg
¼ tsp grated lemon zest
¼ tsp pepper
-Pour dry ingredients into wet; whisk until just blended, batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour.
-Stir in the carrots, zucchini and scallions.
-Allow to rest for 30 minutes.
-To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the 1 finely chopped garlic clove and ¼ tsp sea salt.
-In a small bowl, whisk together:
½ cup plain yogurt
1 TBS chopped mint or cilantro
1 TBS extra virgin olive oil
The garlic/salt mixture
-Cover and refrigerate until ready to use.
-Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).
-Line a cookie sheet with paper towels.
-Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.
-Fry, turning occasionally, until golden all over, about 3 to 4 minutes.
-Use a slotted spoon to transfer fritters to the cookie sheet to drain.
-Transfer fritters to a platter or plate; sprinkle with sea salt and serve with yogurt dip.