-Using a food processor, puree ¼ bunch green onion.
-Add the following:
2 tsp lavender blossoms
1/3 cup rice wine vinegar
¼ cup honey
½ tsp salt
Pulse until well blended.
-With the processor running slowly drizzle in 1 cup olive oil.
-Place in a sealed container and refrigerate 24 hours before serving.
Would this work with shallots too? We can’t see why not.
-Peel and slice 2 large yellow onions into ¼ inch rings (or a little wider) and separate them into rings. Set aside.
-Heat 2 inches of oil in a deep pot (cast iron works well).
-Pour 1 cup milk or buttermilk into a bowl. Set aside.
-Mix together the following in a medium sized bowl:
1 cup flour
1 cup cornmeal
A pinch of sea salt and some freshly ground black pepper
-When the oil reaches about 365 degrees, drop a handful of onions into the milk.
-Take the onions out of the milk and drop into the flour.
-Toss to coat and gently shake off excess coating.
-Add the onion rings to the hot oil, making sure not to crowd them.
-Fry, stirring occasionally until crisp and golden, 3 minutes for the first side and 1 minute or so for the 2nd side.
-Use a slotted spoon to remove the onions to a plate lined with paper towel.
-Repeat with the remaining onions, you will have to make several batches.
-Sprinkle with sea salt and pepper and serve immediately.
Why not consider making these cool looking fries too?
-Slowly heat 2 inches of oil (preferable one with a high smoke point) in a deep pot (cast iron works well).
-Cut 5-8 potatoes into long thin slices.
-Rinse potatoes in several changes of cold water and spread out to dry in one layer on some towels.
-When the oil is hot, carefully add a handful of the potatoes, making sure not to crowd them.
-Cook until well browned, about 4-5 minutes, turning once.
-Remove with a slotted spoon and place on a paper towel lined tray.
-Salt and serve warm, perhaps with some garlic aioli?
The secret is to bring the potatoes just to a boil before sautéing them, it makes them fabulously crispy!
-Heat 1 TBS of ghee or olive oil in a large heavy bottomed skillet over medium heat until hot but not smoking.
-Add 1 diced onion and 3-4 sweet peppers and cook stirring frequently until browned, about 8-10 minutes.
-Transfer to a small bowl and set aside.
-Cut 1 pound of potatoes into ¼ inch thick slices.
-Place them in a saucepan and add water to cover by ½ inch and 1 tsp sea salt.
-Cook over high heat until water boils, then drain potatoes thoroughly in a colander.
-Heat 1½ TBS extra virgin olive oil and 1 TBS butter together in the large skillet.
-Add the potatoes in 1 thin layer (if you don’t have enough room you may have to use 2 pans).
-Cook without stirring for 5-7 minutes until one side is golden brown.
-Turn the potatoes, than repeat the browning process.
-Do this several times until all sides are well browned.
-Add back the onions and peppers, along with ½ tsp paprika and ½ tsp cumin and a sprinkle of sea salt.
-Stir to blend, then serve warm.
Meatballs need a new name because they are awesome and their name is not.
-Use any combination of ground meat you like, our favorite is half pork and half beef, but you can also use ground turkey or chicken.
-In a large bowl combine the following:
1 pound ground meat
¼ cup finely chopped fresh herbs (rosemary, sage, basil or flat leaf parsley)
1 egg
½ tsp sea salt and some freshly ground black pepper
-Gently mix, then shape into small 1.5 inch meatballs.
-You can simmer the meatballs in broth or tomato sauce for about 10 minutes over medium heat or you can bake the meatballs in a 350 degree oven for 20-25 minutes until nicely browned.
Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.
-Heat a heavy small fry pan (cast iron works best) to medium hot.
-Throw in dried 1 TBS cumin seeds, 2 TBS coriander seeds and 1 tsp caraway seeds and shake vigorously for a couple minutes until they start to 'just pop' and become fragrant.
-Immediately get out of hot pan into a pestle/blender/coffee grinder and grind to a fine powder.
-Now in the empty hot dry ‘seed’ pan, throw in 4 smoked chile peppers, such as ancho or chipotle and 8 dried red chile peppers, such as New Mexico or cascabel.
-Shake/toss for a 1-2 minutes until they become fragrant.
-Immediately get them out the hot pan and also grind to a fine powder.
-Combine ground seeds and chiles with 1 whole head of finely minced fresh garlic, ½ cup olive oil and ½ tsp salt.
-Store in refrigerator in tightly sealed glass jar.
-In a medium salad bowl, combine the following:
1 bunch turnips, washed and sliced into ¼-inch thick rounds
Half a bunch of chives, finely chopped
¼ cup shelled pistachios
-Mix well.
-Add the following:
The zest and juice of 1 lemon
3 TBS extra virgin olive oil
A big pinch of sea salt and some freshly ground black pepper
-Toss gently to combine.
-Sprinkle with ¼ cup crumbled sheep feta and some more salt and pepper.
-Serve fresh, feeds about 4 people.
-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and cover with water.
-Then add the following:
Half an onion (roughly chopped)
1-3 whole cloves of garlic
1-2 jalapenos (optional)
-Boil until tender, about 7-10 minutes.
-Drain out all but 1 scant cup of water and then put the tomatillos etc. in a blender.
-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.
-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.
-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.
-Finely chop ½ an onion and another ½ bunch of cilantro and stir in.
-Taste for salt.
-We like to eat this salsa warm, but it also keeps well for several days in the fridge.
-Husk rinse and chop ½ pound tomatillos.
-Put in a blender along with ½ cup cilantro leaves, 1 TBS fresh lime juice, 1 tsp kosher salt, 2 cloves of chopped garlic, 2 jalapeno chilies, 1 ripe avocado (pitted and peeled) and ½ a small red onion chopped.
-Puree until smooth.
-Use over tacos, taco salad, in burritos or over Chocolate Black Bean Tostadas.
-Preheat the oven to 350.
-Rub a 5- or 6-cup shallow gratin dish (or a 9.5 inch round pie plate) with some butter.
-Chop up 1½ tsp fresh thyme.
-Finely grate ¼ cup Parmigiano Reggiano.
-Make ¾ cup breadcrumbs by putting 2 pieces of stale bread in a food processor and chopping well.
-In a small bowl, combine the following:
1 TBS extra-virgin olive oil
The ¾ cup fresh breadcrumbs
½ tsp of the chopped fresh thyme
2 TBS of the finely grated Parmigiano Reggiano
-In a liquid measuring cup combine the following:
¾ cup heavy cream
½ cup low-sodium chicken broth
1 tsp Dijon mustard
-Cut 1 pound potatoes in half lengthwise and turn the halves cut side down on a cutting board.
-With a sharp knife, slice the halves across as thinly as you can (between 1/16 and ⅛ inch is ideal) so that you have thin half-moon pieces.
-Peel then cut 1 celery root into quarters and slice it as thinly as the potato.
-Put the potatoes and celery root in a mixing bowl and then add the following:
1/2 tsp sea salt
Several grinds of fresh pepper
3/4 cup grated Gruyere cheese
The remaining Parmigiano
The remaining 1 tsp thyme
The cream mixture
-Mix well.
-Using your hands, lift the potatoes out of the bowl and transfer them to the gratin dish, arranging them as evenly as possible.
-Pour and scrape the liquids and anything remaining in the bowl into the gratin dish and distribute everything evenly, adjusting the potatoes as necessary to get an even top.
-Using your palms, press down on the potatoes to bring the liquids up and around them as much as possible. (It won’t necessarily completely cover them.)
-Cover the top evenly with the breadcrumb mixture.
-Bake until the potatoes are tender when pierced with a fork (check the middle of the dish as well as the sides), the breadcrumbs are brown, and the juices around the edges of the gratin have bubbled down and formed a dark brown rim around the edge, 55 to 65 minutes.
-Let cool for about 15 minutes before serving.
You can slip them from their skins as you eat them.
Optional additions: crushed red pepper flakes, lemon zest, and/or chopped fresh herbs.
-In a large bowl toss 1 pound of fava bean pods with 1-2 TBS olive oil and several pinches of sea salt.
-Arrange them in a single layer on a grill over medium-high heat.
-Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side.
-If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and
creamy when you pop them out of their skins, not undercooked.
-Keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill.
-Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.
To eat:
-Tear open the pods, take a fava bean, pinch the skin and slide the bright green fava from its pod.
-Light your grill your b-b-q.
-Cut 1-2# summer squash into planks or slices about ½ inch thick.
-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with sea salt and pepper.
-Put the squash on the fire when it’s medium hot.
-Grill them turning once until grill marks are visible, about 10 minutes.
-Transfer to a platter and drizzle with Balsamic vinegar and some chopped basil, parsley or dill.
-Serve hot or at room temp with Fresh Herb Vinaigrette.
Fresh Herb Vinaigrette:
Combine the following…
4 TBS extra-virgin olive oil
1 TBS white wine vinegar
1 TBS salt-packed capers, soaked and drained
20 basil leaves and/or ¼ bunch parsley or dill
1 clove garlic
Sea salt and freshly ground black pepper, to taste
In a blender, purée the oil, vinegar, capers, basil/parsley/dill and garlic and season with salt and pepper.
-Heat your grill to medium hot.
-Cut 2-3 large summer squash in half crosswise and then lengthwise so you have four quarters.
-Brush the cut sides with olive oil and sprinkle with sea salt.
-Grill for about 5 minutes total, depending on the thickness of the squash. Flip once so that the outside also gets grill marks.
-You want the squash hot through and juicy, but not too soft.
-Cut up the squash into bite-sized pieces.
-Cut ½ pint of Sungold cherry tomatoes in half and toss with the squash.
-Toss with the following;
10 Castelvetrano olives, pitted and chopped
2 TBS extra virgin olive oil
1 TBS balsamic vinegar
Sea salt and pepper to taste
-Grate up 1/4 cup Parmesan cheese or 1/4 cup feta cheese and sprinkle over top.
-Serve the salad at room temperature.
-Light your grill your b-b-q.
-Cut 1-2# zucchini the long way into ½ inch thick slices.
-If using Ronde de Nice squash, slice into rounds ½ inch thick.
-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with salt and pepper.
-Put the squash on the fire when it’s medium hot.
-Grill them turning once until grill marks are visible, about 10 minutes.
-Transfer to a platter and drizzle with Balsamic vinegar and some chopped dill or chives.
-Serve hot or at room temp.
We used a wine cured goat cheese and a mozzarella. The wine cured goat cheese was amazing!
-Cut 1-2 eggplants into thin ¼ inch slices.
-Try to make the number of slices come out as an even number.
-Put a thin film of olive oil on a griddle or large cast iron pan, and add eggplant slices so they touch but do not overlap.
-You might have to make more than one round or use more than 1 pan.
-Cook, turning once until the eggplant is lightly browned and then remove it from the heat and let cool slightly.
-When cool enough to handle, put a piece of cheese between two slices, and repeat until all of the eggplant is used up.
-Grill the eggplant on each side for another minute or two until cheese melts.
-Soak 4 un-husked ears of corn in water for 10 minutes.
-Set a rack 5-6 inches over the flame/glowing coals and grill corn until husks are charred, 10 minutes.
-Shuck the corn, then grill it until some kernels are browned in spots, about 10 more minutes.
-Whisk together ¼ cup mayo and 1/8 tsp cayenne.
-Spread may mixture over the corn, then sprinkle the corn with ¼ cup cotija cheese.
-Serve with fresh lime wedges.
-Heat grill to medium; lightly oil grates.
-In a shallow dish, stir together 2 TBS lime juice and 2 minced garlic cloves.
-Season with salt and pepper.
-Add 4 chicken breast halves and coat. Let sit 15 minutes.
-In the bowl of a food processor, pulse 1-2 jalapenos until finely chopped.
-Peel, rinse and chop 1 pound tomatillos and chop them into fourths.
-Add tomatillos and pulse once or twice. Pour the tomatillos into a bowl.
-Fold in the following:
½ pint halved Sungold cherry tomatoes
½ bunch finely chopped cilantro
3 TBS freshly squeezed lime juice
-Season with salt and pepper.
-Grill chicken, covered, until opaque throughout, about 10 minutes per side.
-Transfer to a plate and tent with aluminum foil; let rest 5 minutes.
-Serve chicken with salsa.
Child friendly food that also makes great burritos!
-For the rice: You can make the rice ahead of time or make extras to use for this recipe the next day.
-Put 1½ cups of long grain brown rice in a saucepan with a tightly fitting lid.
-Add a scant 3 cups of water and cover. Bring to a boil, than quickly turn the heat to low.
-After a minute or two, peek under the lid to make sure the rice is still boiling then set your timer for 50 minutes.
-After the timer goes off, take the pan off the heat and let sit for 10 minutes.
-Then take lid off and fluff the rice with a fork.
For the green: Assemble your food processor. Into the bowl, add the following…
-The stems and leaves of 1 bunch of rainbow chard or 1 bunch of beet greens.
-Half a bunch of chopped parsley or cilantro.
-Fit the lid on the bowl then grind the chard and herbs until they are almost a paste.
-Grate 1-2 summer squash and mince 3 cloves of garlic.
-Place a large skillet over medium heat. After about a minute add 2-3 TBS olive oil.
-Add the garlic and cook for 1 minute.
-Then add in the summer squash and sauté for 2 minutes.
-Then add the chard/herb paste and cook stirring for about 4 minutes.
-Add in the rice and mix well until the green is uniformly distributed.
-Stir in ½ tsp of salt and serve warm, topped with ½ cup toasted pine nuts and wedges of fresh lemon.
For the chicken: Bring 8 cups of water, 1 bay leaf, ½ thinly sliced onion, 3 cloves of garlic and 1 tsp salt to a boil, then reduce heat, cover and simmer 10 minutes.
-Add 2 pounds skinless boneless chicken thighs and poach at a bare simmer, uncovered, skimming off any foam until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool.
-Pour broth through a fine-mesh sieve into a large bowl, discarding solids and reserving broth.
-When chicken is cool enough to handle, coarsely shred with your fingers.
To make sauce: Cook ½ cup hulled (green not roasted) pumpkin seeds in a small dry skillet over low heat, stirring occasionally until puffed about 6-7 minutes, the seeds will pop as they puff.
-Transfer to a bowl to cool then finely grind in a coffee/spice grinder or a blender.
-Take the husks off and wash 1# of tomatillos.
-Add them to a small saucepan with 1 cup of water and half an onion.
-Simmer covered until very tender, about 10 minutes.
-Drain tomatillos and puree in a blender with 2 fresh quartered jalapenos (seeds and all), ½ bunch chopped fresh cilantro, 1 tsp oregano, 3 cloves of chopped garlic and 1½ tsp salt.
-Heat 1 TBS butter in a 4-5 quart heavy pot over medium high heat.
-Then add puree (using caution as it will splatter and steam).
-Cook uncovered, stirring often until thickened, about 10 minutes.
-Stir in ground pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
-Stir in shredded chicken, 2-15 ounces cans of white hominy (rinsed and drained) and 3 more cups of the broth.
-Simmer partially covered for 20 minutes, then stir in ½ bunch of fresh chopped cilantro and serve in deep bowls with cubed avocado, shredded lettuce, chopped onion and lime wedges.
-Tip and tail 1 pound green beans.
-Steam over high heat for about 5-6 minutes (they should still be crisp when done).
-Drain and spread hot beans out on a dishtowel to dry (they’ll continue to cook and dry from the retained heat).
-Melt 2 TBS pasture or cultured butter in a sauté pan.
-Add ¼ cup slivered almonds and cook for about 1 minute over medium heat.
-Add the beans and toss together.
-Sprinkle with sea salt and serve warm.