This sauce is excellent with any grilled, poached or broiled fish.
-Whisk together 3 TBS whole grain mustard and 1 TBS white wine vinegar in a small bowl.
-Add in ½ cup extra virgin olive oil in a thin stream, whisking constantly until the sauce emulsifies. (You can also substitute some walnut oil in place of some of the olive oil.)
-Finely chop 1 bunch dill.
-Whisk the dill into the sauce along with sea salt and freshly ground black pepper to taste.
-Add to a jar with a tightly fitting lid…
-¼ cup extra virgin olive oil, 1 TBS mayonnaise, 1 TBS Dijon mustard, 1 tsp maple syrup or sugar, 1/8 cup Balsamic or rice wine vinegar, ¼ tsp sea salt and lots of freshly ground black pepper.
-Add 2 cloves of garlic put through a garlic press. Shake well and serve.
-Place racks in top and bottom thirds of oven; preheat to 400°F.
-Line a rimmed baking sheet with foil.
-Peel, de-seed and chop 1 delicata squash into ¾ inch cubes.
-Toss squash with 2 TBS olive oil in a medium bowl; season to taste with salt and pepper.
-Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.
-Meanwhile, spread out 1 cup whole hazelnuts on a baking sheet and toast in oven until beginning to turn golden brown, 7-9 minutes. Let cool on sheet.
-Chop the hazelnut nuts and place them in a small bowl.
-Whisk in 1/3 cup olive oil, ½ cup hazelnut oil, ½ cup sherry vinegar and 2 tsp sugar.
-Season vinaigrette to taste with salt and pepper.
-Take the stems off of 1 bunch of mustard greens and chop the leaves into thin strips.
-Place roasted squash and mustard greens in a large bowl; toss to combine.
-Drizzle vinaigrette over and season with salt and pepper; toss to coat.
-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).
-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.
-Steam for about 7-10 minutes until well done, then drain and chop.
-Finely chop the following:
4 large cloves of garlic
1 bunch of cilantro
-Warm the following in a wide skillet for a few minutes:
3 TBS olive oil
2 tsp paprika
2 tsp ground cumin
-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.
-Taste for salt and then garnish with the following:
Oil-cured black olives
Lemon wedges
-To make the mint syrup combine the following in a small saucepan:
2 cups water
2 cups white sugar
½ cup fresh mint
-Bring to a boil over high heat, stirring occasionally until the sugar is completely dissolved.
-Allow syrup to cool overnight in the fridge.
-Pour syrup through a strainer to remove mint leaves
-Fill eight cups or frozen goblets with crushed ice and pour in the following:
3 ounces of Kentucky bourbon
¼ cup mint syrup in each.
-Top each cup with some sparkling water and a mint sprig.
-Cut 3 corn tortillas into I inch pieces.
-Fry them in 1 tsp butter until crisp, then set aside.
-Heat 1 TBS butter in a large nonstick skillet or cast iron pan.
-Chop half an onion and add it to the pan and cook for 3-4 minutes over medium heat.
-Chop up any combination of peppers and add to the onions.
-Sprinkle the onions and peppers with several pinches of ground chipotle chile or smoky Spanish paprika and cook for another 3-4 minutes.
-Chop up 1 slicing tomato and 3 TBS cilantro.
-Grate ½ cup Monterey Jack or Cheddar cheese.
-Beat together 4 eggs with 2 tsp water.
-Lower the heat on the onions/peppers and then add the eggs and stir for 1-2 minutes.
-Then add in the fried tortilla pieces, the tomatoes, the cheese and the cilantro.
-Season with salt and serve with salsa, tortillas and black beans.
-Bring 3 quarts of water to boil in a large pot.
-Cut 1-2 bunches rapini in to 1 inch pieces then stir into the boiling water along with ½ tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.
-Place 1 cup medium grind bulgur in bowl; pour 2½ cups boiling water over.
-Stir once and let stand until just tender, about 20 minutes.
-Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
-Cook 1 bunch rapini in boiling salted water until crisp-tender, 2 minutes.
-Using tongs, transfer to bowl of ice water and cool.
-Drain; cut into 1-inch pieces and set aside.
-Meanwhile, heat 3 TBS olive oil in large skillet over medium-high heat.
-Add 1 chopped onion; sauté until soft, about 2 minutes.
-Add ½ cup finely chopped walnuts; sauté until fragrant, about 2 minutes.
-Add chopped rapini and bulgur; sprinkle with salt and pepper.
-Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls.
-Stir in the juice of half a lemon; season with salt and pepper.
-Toss in ½ cup of Parmesan cheese.
-Pass more Parmesan cheese separately to serve and some chopped tomatoes (optional).
-Shuck 4 ears of corn.
-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear.
-Finely dice 2 jalapeno peppers.
-Put 2 cloves of garlic through a press.
-Put 1 TBS butter in a large skillet over high heat.
-When hot, add the corn, the diced jalapenos and the garlic.
-Cook stirring occasionally until well browned, then add the juice of 1 fresh lime and some salt and pepper to taste.
-Wash 1 bunch of kale.
-Cut the leaves into ½ inch wide ribbons.
-Thinly slice 2 cloves of garlic.
-Heat a 10-12 inch sauté pan over medium-high heat until hot.
-Add the following:
2 TBS olive oil
3 rinsed anchovy fillets
the sliced garlic
-Cook until the garlic is light brown, about 1 minute.
-Add the kale and cook stirring constantly until wilted, about 5-6 minutes.
-Season with salt and pepper to taste and serve with the following:
½ lemon squeezed overtop
Some grated Parmesan if desired.
-Take the stems off of 1 bunch of kale.
-Chop the kale into thin strips.
-Put the kale in a salad bowl and add the following:
3 TBS olive oil
1/2 tsp sea salt
-Massage for 2 minutes, then let stand at room temperature at least 15 minutes and up to 1 hour.
-Chop half a red onion into thin strips.
-Place onion in a seive then run under warm water for 2 minutes. Drain well.
-In a small bowl combine the following:
1 tsp ground sumac
1/2 tsp toasted sesame seeds
the onion strips
-In another small bowl comine the following:
1 TBS fresh lemon juice
2 tsp Dijon mustard
1 minced garlic clove
-Add the lemon juice etc to the kale and toss well.
-Drain and add in one 14-ounce can of chickpeas.
-Stir well then top with the onion mixture.
We always try to invest in a really good bottle of single origin extra virgin olive oil this time of year. It's fantastic with tomatoes and basil!
For the marinade; scatter ½ tsp fennel seeds in a small cast iron frying pan over medium high heat.
-Dry roast until they begin to pop.
-Transfer to a mortar and pestle/coffee grinder/blender and crush.
-Place the crushed seeds in a small bowl and add the following…
1 lemon, the zest only
2 TBS finely chopped parsley leaves
¼ tsp dried oregano
2 TBS extra virgin olive oil
2 TBS walnut oil
1 garlic clove, put through a garlic press
½ tsp Maldon sea salt
Some freshly ground black pepper
-Tear/break apart 8-9 ounces of fresh buffalo milk mozzarella.
-Smear the marinade on the mozzarella and let stand for 15-30 minutes.
-To serve, cut 2 ripe tomatoes into wedges and/or 1 basket of cherry tomatoes into halves.
-Plate the tomatoes along with the marinated cheese.
-Drizzle with extra virgin olive oil and serve.
-Press 2 cloves of fresh garlic through a garlic press.
-Finely chop 2 TBS chives (optional).
-Add the following to a jar with a tightly fitting lid:
¼ cup olive oil
1/8th cup Balsamic vinegar
1- 2 TBS maple syrup
1-2 TBS lemon juice
1 rounded tsp of Dijon mustard
a big pinch of salt
-Shake well and serve fresh.
-Melt 3 TBS butter in large pot over medium heat.
-Chop and add 1 onion and sauté until translucent, about 5 minutes.
-Stir in 3 minced garlic cloves, then ¼ cup flour; stir constantly 1 minute.
-Gradually whisk in 3 cups whole milk.
-Cook, whisking occasionally, until mixture begins to boil, about 5-7 minutes.
-Add 2 cups coarsely grated sharp white cheddar. Stir until cheeses melt, about 2 minutes.
-Stir in ¼ tsp cayenne and 1/8 tsp ground nutmeg.
-Season sauce to taste with salt and pepper.
-Preheat oven to 350°F. Butter a 13x9x2-inch baking dish.
-Boil a large pot of water.
-Cut 1 head of cauliflower and/or some broccoli into small florets.
-Add the cauliflower/broccoli and cook for 3-5 minutes until just a little tender.
-Scoop out the cauliflower/broccoli and return water to a boil.
-Add 12 ounces macaroni and cook according to package directions until tender but still firm to bite.
-Then drain the macaroni.
-Stir macaroni and cauliflower/broccoli into warm cheese sauce.
-Place half of macaroni in buttered baking dish; smooth top.
-Top with 1 more cup cheddar cheese.
-Top with remaining macaroni mixture; spread evenly.
-Crumble/tear up 1-2 pieces of bread so that you have 1 cup fresh breadcrumbs.
-Melt 3 tablespoons butter.
-Place breadcrumbs in medium bowl. Drizzle butter over; toss.
-Add ½ cup finely grated Parmesan and sprinkle with salt and pepper; toss.
-Sprinkle breadcrumb mixture over mac and cheese.
-Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes.
-Let stand 10 minutes before serving.
-Melt 3 TBS butter in large pot over medium heat.
-Chop and add 1-2 leeks, sauté until translucent, about 5 minutes.
-Stir in the following:
3 minced garlic cloves
¼ cup flour
-Stir constantly 1 minute.
-Gradually whisk in 3 cups 2% milk.
-Cook, whisking occasionally, until mixture begins to boil, about 5-7 minutes.
-Grate the following cheeses:
2 cups Edam cheese
2½ cups Gouda cheese
-Add 1 cup of the grated Edam cheese and 2 cups of the grated Gouda. Reserve remainder of cheese.
-Stir until cheeses melt, about 2 minutes.
-Stir in the following:
¼ tsp cayenne
1/8 tsp ground nutmeg
-Season sauce to taste with sea salt and pepper.
-Preheat oven to 350°F.
-Butter a 13x9x2-inch baking dish.
-Remove stems from 1 bunch kale keeping the leaves whole.
-Cook the kale in large pot of boiling salted water until just tender, about 1 minute.
-Using slotted spoon, transfer the kale to a plate and let cool.
-Reserve pot with water.
-Squeeze water from kale; chop finely.
-Return water in pot to boil.
-Add 12 ounces macaroni and cook until tender but still firm to bite, stirring occasionally.
-Drain.
-Stir macaroni into warm cheese sauce.
-Place half of macaroni in buttered baking dish; smooth top.
-Top with the last cup of the grated Edam cheese, then chard or kale.
-Top with remaining macaroni mixture; spread evenly.
-Crumble/tear up 1-2 pieces of bread so that you have 1 cup crumbs.
-Melt 3 TBS butter.
-Place breadcrumbs in medium bowl.
-Drizzle butter over top and toss.
-Add the remaining ½ cup of Gouda cheese and sprinkle with sea salt and pepper; toss.
-Spread breadcrumb mixture over mac and cheese.
-Sprinkle 1 tsp whole cumin seeds over top, if desired.
-Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes.
-Let stand 10 minutes before serving.
-Boil a small pot of water, enough to boil 3-4 eggs.
-Add the eggs in when boiling and set timer for 7 minutes.
-When eggs are done add some cold water and then lightly crack them on the edge of the pan.
-Soak in cold water for about 5 minutes, then peel.
-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.
-Preheat your oven to 375 degrees.
-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.
-Cut into bite size pieces then set aside.
-Cut the ends off 2 heads Little Gem lettuce.
-Separate leaves into bite size pieces and wash well.
In a small jar with a tight fitting lid, mix together the following:
1 clove of garlic (put through a press)
¼ cup extra virgin olive oil
1/8 cup Balsamic vinegar
1 scant tsp Dijon mustard
A pinch of sea salt and freshly ground black pepper to taste.
-Mix well.
-Chop up some green onions.
-Arrange the lettuce leaves on some salad plates.
-Top with some green onions, the bacon pieces and the eggs.
-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.
-Take the stems off a bunch of whole beets.
-Place the beets in a steamer with a lot of water and steam until soft, about 30 minutes.
-Run the beets under cold water until cool enough to handle.
-Slip the skins off then slice the beets into thin rounds.
-Tear 1-2 heads lettuce into small pieces and then wash and spin dry.
-Put the lettuce in a large bowl or on a platter.
-Toast ¼ cup walnuts over medium heat for about 4 minutes, being careful not to burn them.
-Top the lettuce with the sliced beets, some chopped chives, the walnuts and some crumbled chevre goat cheese.
-In a jar with a tightly fitting lid add the following…
-¼ cup extra virgin olive oil, 3 TBS Balsamic vinegar, 1 tsp Dijon mustard, a pinch of sugar, a pinch of salt and some freshly ground black pepper.
-Add 2 cloves of garlic put through a garlic press and add.
-Shake well and serve along side the salad.
-Dice up 6 pieces of thick cut bacon and sauté until just crisp.
-Remove bacon from pan and set aside.
-Dice the following into small chunks:
1 onion
2-3 summer squash
A large handful or two of green beans
-Remove some or all of the bacon grease and sauté vegetables until just tender.
-Cut the kernels off of 1-2 ears of corn (optional) and add to the pan.
-Meanwhile, cook 1 pound of linguine according to package directions. Drain and return to pot.
-Squeeze 3 cloves of fresh garlic through a garlic press and toss with the hot pasta.
-Add some sea salt, freshly ground black pepper and a splash of olive oil.
-Add the vegetables and bacon and toss again.
-Serve warm with some freshly grated Parmesan cheese and a sprinkle of finely chopped basil or parsley.
Simple, easy and highly adaptable.
-Cook 1 pound of linguine according to package directions.
-Chop the following:
2 cloves of garlic
1 fresh onion.
-Cut the stems off of 1 bunch of rainbow chard, then stack up the leaves and then cut them into thin strips.
-Heat a large frying pan over medium high heat.
-Add 1 TBS ghee or butter.
-Once it melts add the chopped onion.
-Sauté for a few minutes.
-Add the garlic and the rainbow chard.
-Cook until tender, about 5-7 minutes.
-Then add the following:
1 can of cannellini beans, drained
½ bunch parsley or cilantro, finely chopped
A pinch of sea salt
Some freshly ground black pepper
-Cook until warmed through.
-Toss the vegetables with the pasta.
-Serve with lots of freshly grated Parmesan cheese.
-Cook 1 pound of linguine according to package directions.
-Drain and return to pot.
-Heat 3 TBS olive oil in large nonstick skillet over medium-high heat.
-Add the following:
1 thinly sliced radicchio
4 ounces sliced prosciutto
1/2 cup sliced stemmed dried black Mission figs
-Sauté 2 minutes.
-Add half a cup crumbled blue cheese.
-Season pasta lightly with sea salt and pepper.
-Toss gently and serve.