Calypso Beans with Garlic and Fresh Sage

-Soak 1 pound of Calypso Beans from 3-12 hours (beans are fresh so soaking can be brief).
 
-Place beans in a large pot and add water until beans are submerged by 3 to 4 inches.
 
-Bring them to a boil and let them simmer on low until tender, 1 hour.
 
-Finely chop the following; 3 cloves of garlic, 1 onion and 10 fresh sage leaves.
 
-In a large sauté pan, heat 2 TBS olive oil and then add the chopped garlic, onions and sage.
 
-Sauté for 5 minutes, then add the beans, liquid and all plus 1 TBS sea salt.
 
-Let simmer until the beans are buttery and soft, about 15 minutes.
 
-Stir in 2 TBS butter and serve warm.
 
 
 

Caldo Verde

Caldo Verde is a Portuguese soup made with potatoes, beira kale, chorizo and olive oil. It originated in northern Portugal, but nowadays it is a national favorite.

-Cut 12 ounces Spanish-style chorizo sausage into 1/2-inch pieces.

-Heat 1 TBS extra virgin olive oil in Dutch oven over medium-high heat until shimmering.

-Cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

-Transfer chorizo to bowl and set aside.

-Reduce heat to medium and the following:

1 finely chopped onion

4 minced garlic cloves

1 tsp sea salt

1/4 tsp red pepper flakes

-Cook, stirring frequently, until onion is translucent, 2 to 3 minutes.

-Peel 2 pounds Yukon Gold poates in to 3/4 inch pieces.

-Add the following to the pan:

the chopped potatoes

4 cups chicken broth

4 cups water

-Increase heat to high and bring to boil.

-Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

-Transfer 3/4 cup solids and 3/4 cup broth to a blender jar and process until blended.

-Cut 1 bunch of beira kale into 1 inch slivers

-Add to the pot and simmer for 10 minutes.

-Stir chorizo in and continue to simmer until greens are tender, 8 to 10 minutes longer.

-Add 3 TBS extra virgin olive oil to soup in blender and process until very smooth, about 1 minute.

-Remove pot from heat and stir the pureed mixture into the soup along with 2 tsp white wine vinegar.

-Season with salt and pepper to taste and serve.

Caesar Salad with a Twist

-To make croutons:

-Press 1 clove of garlic into 2 TBS olive oil and spread on some slices of French bread.

-Sprinkle with sea salt.

-Cut the bread into bite-size cubes then bake in the oven at 350 degrees until lightly brown about 10 minutes.

-For dressing, in a blender puree 2 cloves of fresh garlic.

-Then add the following:

2-4 anchovy fillets

1 egg yolk (you can boil the egg for 1 minute)

¼ cup extra virgin olive oil

Lots of freshly ground black pepper

A little sea salt

-Process until smooth.

-Add the juice of 1 freshly squeezed lemon.

-Wash and dry 1-2 lettuces.

-Tear the lettuce into bite size pieces.

-Slice up some green onions and add them to the lettuce.

-Toss the lettuce with the dressing.

-Sprinkle with a generous amount of freshly grated Parmesan cheese and some/all of the following:

Some finely chopped chives or green onions

The croutons

Some cannellini beans

Grilled chicken breasts or tuna fish

Kalamata olives

Cabbage, Leek and White Bean Soup with Sausage

-Cut 4 fully cooked chicken-apple sausages in half the long way and then cut into ½ inch slices.
-Heat 2 TBS olive oil in a large heavy pot over medium-high heat then add the sausages and sauté until brown around the edges, about 5 minutes.
-Thinly slice some Napa cabbage until you have about 4-5 cups.  
-Add it to the sausage and sauté 2 minutes.  Transfer the cabbage to a bowl.
-Cut 2 leeks in half the long way.  Wash well between layers and then chop into ¼-inch thick slices.
-Peel and then chop 1 bunch of carrots into thin rounds.  
-Add 2 more TBS olive oil to the pot, add the leeks and carrots, cook for about 5 minutes stirring often.
-Add 2 TBS tomato paste concentrate, 4 TBS chopped fresh cilantro, 3-5 cloves chopped fresh garlic and 1 TBS chopped rosemary (dried works too).  
-Let cook for 1 minute more, then add 8 cups chicken broth and 1-15 ounce can of drained cannellini beans.
-Bring to a boil, reduce heat and simmer until vegetables are tender, about 40 minutes.
-Season to taste with salt and pepper and a sprinkle of chopped cilantro

Cabbage with Pancetta, Herbs and Green Onions

You can also substitute thick cut bacon for the pancetta.

-Slice 1 green cabbage into thin strips, then set it aside. (Cut the cabbage in half, then cut into thin strips. There is no need to remove the core, as it is still tender.)

-Wash 1 bunch of green onions and peel away any outside layers that look wilted.

-Chop the green onions into small dice.

-Chop up 2 cloves of garlic and 4 ounces Pancetta (or 6 strips thick cut bacon),

-Heat 1 TBS extra-virgin olive oil (if you are using thick cut bacon omit the oil) in a large pan or Dutch oven.

-Add the diced Pancetta, the garlic and the chopped green onion.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minutes.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add half a bunch of chopped rosemary and/or parsley.

-Cook 3-5 minutes more.

-Add salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.

Cabbage with Butter and Poppy Seeds

-Use ½ to 1 whole cabbage, depending on the number of people you are feeding.

-Quarter the amount you are using, and take out the core. Leave the wedges whole.

-Steam until tender but not mushy, about 5-7 minutes.

-Remove the cabbage to a bowl and blot it quickly with a clean towel.

-Then toss it with the following:

2-4 TBS butter

A sprinkle of poppy seeds

Sea salt and freshly ground black pepper

-Serve warm.

Cabbage Salad with Warm Pancetta-Sherry Vinaigrette

-Place ¼ cup currants in small bowl.

-Heat 3 TBS sherry 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 green 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 2 TBS extra virgin 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.

Cabbage Salad with Peanut Dressing

-Shred ½ head of savoy cabbage.

-Grate 3 carrots.

-Toss with a tsp of Celtic sea salt and let sit in a colander to drain for 1 hour.

-When drained, rinse under cold water and then squeeze out the moisture and pat dry with a towel.

-In the work bowl of a food processor combine the following:

2 TBS smooth peanut butter

2 TBS peanut oil

2 TBS rice vinegar

1 TBS soy sauce

1 tsp raw honey

A squirt of Sriracha (optional)

-Put 2 cloves of garlic through a press.

-Grate a 1-inch piece of fresh ginger.

-Zest and juice 1 lime and then add the garlic, ginger and lime zest/juice to the dressing.

-Process until smooth and then toss with the cabbage and carrots.

-Season to taste with salt and chill before serving.

Butterhead Lettuce with Golden Beets, Roasted Seeds and Sheep Milk Feta

-Wash and spin dry 1 head of butterhead lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Hard boil 3-4 eggs. (Fill a small sauce pan half full of water and put it on high heat. When boiling, add the eggs. Return the water to a boil, then lower the flame and set a timer for 7 minutes. When timer goes off, carefully pour out the water and run the eggs under cold water until cool enough to handle. Lightly crack the eggs all over and then soak in really cold water for 5 minutes. Start peeling the eggs at the bottom, where there is a little hollow, so that the shell and the membrane underneath will easily come off.)

-Grate the following:

3 carrots

2 golden beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt and some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

-Slice the eggs and lay on top of the salad.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

A large pinch of sea salt and some freshly ground black pepper

-Blend well and serve over top of the salad.

Buttered Snow Peas and Carrots

-Cut 6 carrots into 1/8 inch slices. 

-Take the strings off of ½ pound snow peas and cut crosswise into ½ inch pieces. 

-Boil a medium sized saucepan of water. 

-When boiling, add the carrots and cook for 3 minutes, then add the peas and cook for anther 30 seconds. 

-Drain well and return the vegetables to the pan, add 1 TBS butter and salt and pepper to taste. 

-Heat until butter is melted and serve warm.

Buttered New Potatoes with Herbs

-Place 1-2 pounds baby new potatoes in a sauce pan.

-Cover with water. 

-Sprinkle generously with Celtic sea salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes.

-Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with any combination of chopped parsley, basil or cilantro

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

-Toss gently then transfer potatoes to a bowl and serve.

Buttered New Potatoes and Fresh Dill

-Place 1.5 pounds new potatoes in a saucepan. 

-Cover with water. Sprinkle generously with salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with 3 TBS finely chopped dill, salt and pepper.

-Toss gently then transfer potatoes to bowl and serve.

Buttered New Potatoes and Chives

-Place 1-2 pounds baby new potatoes in a saucepan. 

-Cover with water.  Sprinkle generously with salt and bring to boil.

-Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.

-Return potatoes to saucepan.

-Add ¼ cup butter (½ stick) to pan; stir over medium heat until butter melts and coats potatoes.

-Sprinkle with ½ bunch chopped chives, salt, and pepper.

-Toss gently then transfer potatoes to bowl and serve.

Butter, Maldon Sea Salt and Radish Sandwiches

For best results, use European or cultured organic butter.

-Let about ½ stick of unsalted butter softened to room temperature.

-Cut about 20 ¼-inch thick slices off a baguette.

-Spread the softened butter generously over the baguette slices.

-Sprinkle lightly with some Maldon sea salt or coarse kosher salt.

-Slice 5-6 radishes into thin rounds.

-Arrange radish slices so that they slightly overlap atop the buttered baguette.

Browned Summer Squash with Gooey Cheese

-Cut 1-2 zucchini into planks the long way about ¼ inch thick, discarding stem ends.

-Melt 2 TBS good butter in a large pan.

-Place the squash in the pan so it doesn’t overlap and cook on each side until browned, about 5 minutes each side.

-Slice up some cheese, cheddar or Gruyere would be nice.

-Put a slice of cheese on each squash slice when browned on both sides.

-Cook until the cheese melts and serve with a sprinkle of sea salt and freshly ground black pepper.

Browned Savoy Cabbage with Pancetta and Leeks

You can also substitute thick cut bacon for the pancetta.

-Slice 1 savoy cabbage into thin strips.

-Steam over high heat for about 5 minutes until tender.

-Cut 2 leeks in half the long way. Wash well between layers and then chop into ¼-inch thick slices.

-Chop up 4 cloves of garlic and 4 ounces Pancetta (or 6 strips thick cut bacon),

-Heat 1-2 TBS butter (if you are using thick cut bacon omit the oil) in a large pan or Dutch oven.

-Add the diced Pancetta, the garlic and the 2 chopped leeks.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minutes.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.

-Add salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.

Browned Cabbage and Corn with Pancetta

Pancetta is Italian bacon; you can also substitute thick cut American style bacon.

-Slice 1 cabbage into thin strips.

-Steam over high heat for about 5 minutes until tender.

-Heat 1 TBS butter (if you are using American bacon omit this step) in a large pan or Dutch oven.

-Add 3 ounces diced Pancetta (or 5 strips thick cut bacon) and 2 cloves chopped garlic.

-Take the kernels off 2 ears of corn and add to the pan.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minute.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.

-Add sea salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.

Brown Rice with Rainbow Chard-Pistachio Pesto

-For the rice, put 1.5 cups of brown rice in a strainer.

-Submerge rice in a bowl of water and rinse well.

-Drain rice then add to a medium sized saucepan along with 3 cups broth or water.

-Add a pinch of salt (depending on how salty your broth is) and then cover and cook over medium high heat until boiling.

-Quickly turn the rice down to low, so that it is at a slow boil and let it cook for 55-60 minutes until all the water has been absorbed. (To save time and electricity, you can soak brown rice for an hour or two before cooking it, which cuts the cooking time in half.)

To make the pesto, add 4-5 cloves of fresh garlic to the bowl of a food processor and chop.
-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.
-Chop 1 bunch of rainbow chard into thin strips, stems and all. Wash and spin dry.
-Add the rainbow chard to the food processor, along with the zest and juice of 1 lemon.
-Blend to a coarse paste and then add ¼ cup olive oil, sea salt and pepper and stir very briefly.
-Stir the rice and pesto together, then add any or all of the following.

-Chopped Kalamata olives, chopped tomatoes, white beans or capers.   

Broccolini, Fresh Mozzarella, Chili and Anchovies

-Cut 1 bunch of broccolini into ½ inch pieces.

-Steam the broccolini for 4-5 minutes until just tender.

-Slice about 8-10 ounces of fresh mozzarella cheese into rounds.

-Drain a 50 gram can of anchovies in oil.

-Thinly slice 4 cloves of garlic.

-Deseed 1 jalapeno pepper and then finely slice it.

-Gently heat 6 TBS extra virgin olive oil in a small frying pan.

-Add the garlic and the jalapeno and cook for a few minutes until the garlic is lightly colored.

-Add the anchovies and press with the back of a wooden spoon to break them up.

-Put the hot broccoli on plates and top with the mozzarella.

-Add the juice of 1 fresh lemon and some freshly ground black pepper.

-Spoon the anchovy oil over top and serve.

Broccolini with Sesame Oil Sauce

-Chop 1 bunch of broccolini into ½ inch pieces.

-Steam over simmering water until crisp tender, about 6 minutes.

-Remove from the heat and drain.

-Transfer the broccolini to a shallow serving bowl.

-In a small bow, whisk together ¼ cup toasted sesame oil, ¼ cup rice vinegar or sake, 1 TBS low sodium soy sauce, a handful of chopped dill or cilantro, a pinch of red pepper flakesand 1 clove of fresh garlic put through a press.

-Pour the vinaigrette over the broccolini and toss lightly to coat.

-Put 1 tsp sesame seeds in a small skillet and toast over medium heat for 1-2 minutes.

-Just before serving, sprinkle with the sesame seeds and serve warm, cold or at room temperature.