This sauce is incredible on chicken or as a dip with carrots and peas.
-Leaving the rubberband on, swish 1 bunch of flat leaf parsley in some cold water. Shake dry.
-Chop most of the bunch off, leaving the stems behind.
-Add the parsley to the bowl of a food processor or blender along with the following:
The zest of 1 lemon and the juice of half the lemon
2 artichoke hearts
1 big pinch of sea salt and some fresh pepper
Blend until still slightly chunky.
-Cut 2 pounds of potatoes into 1 inch cubes
-Toss with the following:
2 TBS extra-virgin olive oil
½ tsp ground cumin
½ tsp sea salt
¼ tsp ground pepper
-Heat 1-2 TBS coconut oil in a large skillet or cast iron pan.
-Add the potatoes and cook for 20 minutes, stirring occasionally.
-Smash ¼ cup green olives (such as picholine or arbequina) with the flat side of a large knife and remove pits.
-Chop the olives then add them to the potatoes along with the following:
2 cloves finely chopped garlic
2 TBS lemon zest
-Cook potatoes another 5-10 minutes until well browned.
-Serve sprinkled with finely chopped dill or parsley and lemon wedges.
-Float a bag of Shishito peppers in some water, remove any leaves.
-Lay them on a clean kitchen towel to drain.
-Heat a large pan over high heat.
-Add the peppers to the pan and then toss with 2 TBS extra virgin olive oil.
-Stir occasionally and cook until browned in places, about 10 minutes.
-Place on a serving platter and sprinkle generously with sea salt.
-Serve hot, you can eat each pepper down to the stem end, seeds and all, yum!
-Slice 2 fennel bulbs lengthwise into 1/4 inch thick slices, make sure all pieces are joined at the root.
-Steam until partially tender, about 5-7 minutes, then remove.
-Beat together the following:
1 egg
1 TBS milk
-Put 1/2 cup breadcrumbs in another small bowl.
-Dip the fennel into the egg mixture, and then into a bowl filled with breadcrumbs.
-Heat a generous amount of extra virgin olive oil in a skillet over medium heat.
-Fry the fennel in a single layer for about 10 minutes until well browned.
-Flip it over carefully and brown the other side.
-Season with sea salt and freshly ground black pepper.
-Serve with garlic aioli.
Garlic Aioli:
-Put 2 cloves of garlic into a blender.
-Blend until well chopped.
-Add the following:
1 egg
¼ cup extra-virgin olive oil
A pinch of sea salt
-Blend on high 15 seconds.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated.
-Then add the following:
3 TBS fresh lemon juice
A pinch of sugar
-Blend until well incorporated.
-Store in the fridge for up 1 week.
-Peel 2 medium or 1 large daikon radish.
-Peel 4 carrots
-Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots.
-Place in a bowl and add the following:
4 cups mung bean sprouts
4 green onions, thinly sliced
12 ounces tofu, cut into small dice
¼ cup cilantro leaves or some chives, chopped
2 TBS black sesame seeds
-Stir together the following to make a sauce:
½ cup peanut butter
4 TBS lime juice
2 TBS clear honey
2 TBS tamari or soy sauce
1 pinch ground cayenne pepper or more to taste
2 tsp fresh ginger, grated
About 3 TBS water, to thin
-Taste and adjust the seasoning.
-Pour over the vegetables and toss to combine using your hands.
-Make sure that every single strand is covered in dressing.
-Serve with a slice of lime, chopped coriander and sesame seeds on top.
-Preheat oven to 400 degrees and put the oven rack on the lowest rack.
-Slice 1.5 pounds potatoes into thin rounds (1/8 inch or thinner) on a mandolin or with a sharp knife.
-Transfer rounds to a large bowl.
-Add 3 TBS olive oil and some Maldon salt or fleur de sel and toss evenly to coat. (You can use sea salt or kosher salt and these chips will still be wonderful.)
-Arrange potatoes in a single layer on an oiled baking sheet.
-Bake until lightly golden brown and crisp, about 10 minutes, watching carefully sot they do not burn.
-Turn baking sheets often and remove any chips that have browned sooner than others, cooking time will vary.
-Preheat your oven to 200.
-Cut 1-2 pounds of tomatoes in half through the center, then take out just the core of each half and any seeds that come out easily.
-Put a piece of parchment paper on a large rimmed baking sheet.
-Put the tomato halves on the baking sheet face side up and not touching.
-Sprinkle the tomatoes with sea salt, pepper and any herbs you want to use. Herbs de Provence, thyme or oregano are nice.
-Slow roast for 5-6 hours or until the tomatoes are quite shrunk, but not crunchy.
-Crack your oven open, so that the moisture can escape while they bake.
-Let cool before eating, they will store for up to 1-2 weeks.
-Cut 1-2 pints of Sungold Cherry tomatoes in half.
-Place cut-side up on a baking tray with sides so they are just touching.
-Sprinkle lightly with sea salt.
-Turn oven on to 200 degrees, or "warm" and place tomatoes in center of oven, cracking open the door of the oven a bit.
-Slow roast for 4- 5 hours or until the tomatoes are quite shrunk, but not crunchy.
-Crack your oven open, so that the moisture can escape while they bake.
-When the tomatoes are cool chop up the following:
1 good size clove of garlic
Some herbs (basil, rosemary or parsley)
-Gently stir together the tomatoes, garlic, herbs and more sea salt.
-Pack into a quart size canning jar.
-Slowly pour extra virgin olive oil over them until they are completely submerged.
-Place in the fridge for at least 6-8 hours to let marinate, they will last 1 week in the fridge.
-Serve with crackers and cheese or as an antipasti dish.
The secret to browning potatoes in your oven is coconut oil!
-Preheat your oven to 350 degrees.
-Wash 2 pounds of potatoes, scrubbing them up well.
-Peel off any skin that looks questionable.
-Grate the potatoes using a box grater or the grater attachment on a food processor.
-Melt 3-4 TBS extra virgin coconut oil on a large rimmed baking sheet; set the timer for 2 minutes so you don’t burn the oil.
-Sprinkle the potatoes with a tsp of Celtic sea salt and then toss the potatoes with the melted coconut oil until well coated.
-Bake for 15 minutes, then take them out and stir well.
-Put them back in and bake for another 5-10 minutes until fairly well browned.
-Taste for salt and serve hot.
-Preheat your oven to 350°.
-Toast ½ cup walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
-Finely chop 1 onion.
-Heat 2 TBS olive oil in a large ovenproof saucepan over medium heat.
-Add onion and cook, stirring often, until softened and translucent, 5–8 minutes.
-Stir in the following:
1 cup Arborio rice
A pinch of sea salt
Some fresh black pepper
-Cook, stirring, until some grains are translucent, about 5 minutes.
-Add ½ cup dry white wine, bring to a simmer and cook until pan is almost dry, about 3 minutes.
-Add 2 cups very hot water.
-Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
-Meanwhile, pulse the following together in a food processor until very finely ground.
1 large clove of garlic
Half of the toasted walnuts
-Take the stems out of 1 bunch of kale.
-Add the following to the garlic/walnut mixture:
2 TBS extra virgin olive oil
Half of the kale
¼ cup cold water
-Process until smooth, season pesto with sea salt and pepper.
-Set saucepan over medium heat.
-Add ¾ cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes.
-Stir in pesto along with the following:
2 TBS butter
1.5 cups of grated Parmesan
And the remaining kale
-Adjust consistency with water, if needed; season with salt and pepper.
-Serve topped with remaining walnuts and more grated Parmesan cheese.
-Dice 1 bunch of carrots.
-Melt 2 TBS unsalted butter in a medium sized saucepan.
-1 and 1/3 cups orzo and the diced carrots.
-Cook over medium high heat for 5 minutes.
-Add the following:
4 cups chicken broth
1-2 cloves chopped garlic
1/2 tsp sea salt (add a less if using salted broth)
-Cook uncovered until liquid is absorbed 15-20 minutes.
-Stir in the following:
¼ cup grated Parmesan
Another TBS of butter
Some chopped parsley
Sea salt and pepper to taste
-Serve hot.
-Dice up 4-6 pieces of thick cut bacon and cook in a large skillet over medium-high heat until crisp, about 7-8 minutes.
-Using a slotted spoon, remove bacon and transfer to a paper towel to drain. Keep bacon fat in pan.
-Chop a large handful of snow peas.
-Chop up 1-2 turnips (if you have some).
-Chop up 4 green onions and set aside.
-Mince 3 cloves of garlic.
-Wash and chop up 1 bunch of rainbow chard or beet greens, stems and all.
-Add the greens and turnips to the bacon fat (adding some butter if necessary) and sauté until tender, about 6-8 minutes.
-Stir in the snow peas and fresh garlic and cook for another 2 minutes. Set pan aside.
-Cook 10 ounces of orecchiette pasta in a large pot of boiling water until just tender, about 6-8 minutes.
-Drain pasta reserving ½ cup of the pasta water.
-Whisk 2 room temperature eggs and ½ cup grated Parmesan cheese in a medium bowl until blended.
-Gradually whisk in ¼ cup of the pasta water.
-Add cooked pasta to the vegetable mixture and stir to heat. Remove pan from heat.
-Pour egg mixture over pasta and stir until sauce is just creamy and eggs are slightly cooked, about 2 minutes.
-Add some more of the remaining pasta water if necessary.
-Stir in the chopped green onions.
-Serve pasta with additional Parmesan.
-Bring a large pot of salted water to a boil.
-Take the strings off of 1 pound of snow peas, leaving them whole.
-Add the peas and cook until crisp tender, about 2 minutes.
-Drain and transfer to a large bowl.
-In a small bowl, whisk together the following:
1 tsp rice vinegar
2 TBS olive oil
2 tsp grated orange zest
1 TBS finely grated ginger
sea salt and freshly ground black pepper to taste
-Pour the dressing over the peas and toss to combine.
-Serve at room temperature.
-Put 1½ cups of basmati rice in a sieve and rinse until water runs clear.
-Cut the zest off of 1 orange avoiding/cutting off the white pith.
-Cut the zest into fine julienne.
-Squeeze the juice of the orange and set aside.
-Finely chop 1 fennel bulb.
-Heat 1 TBS of butter in a heavy saucepan over medium heat.
-Add the fennel and sauté until pale gold, about 7-10 minutes.
-Chop up 4 cloves of garlic and add to the fennel, sauté another 2 minutes.
-Add the drained rice and stir until beginning to toast.
-Pour in 3 cups of chicken or vegetable broth and the orange juice, cover and bring to a boil.
-Simmer for 15 minutes, then let sit off the heat for 10 before uncovering.
-Grate 3 carrots.
-Melt 2 TBS butter in a saucepan and sauté the carrots for 2 minutes until slightly softened.
-Stir in the orange zest and 2 tsp honey.
-Chop up ¼ cup unsalted pistachios.
-Cook until slightly caramelized and then add the pistachios and 3-4 TBS chopped cilantro or basil.
-Fork the carrot mixture into the rice and serve immediately.
European or cultured organic butter makes this recipe really yummy.
-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.
-Preheat your oven to 350 degrees.
-In a medium sized bowl, mix ½ cup oats, ½ brown sugar and 3 TBS flour.
-Add 4 TBS melted butter and mix with a fork until coarse crumbs form.
-Add 2 TBS slices almonds and mix in.
-Peel and slice up 5 Bartlett pears.
-Toss with the following:
-1 cup of fruit sweetened cherry or blueberry jam.
-A pinch of nutmeg.
-A pinch of cinnamon.
-1 TBS fresh lemon juice.
-Grease a 10-inch pie glass plate and add the fruit.
-Top with the oat mixture.
-Bake until fruit is tender and topping is brown, about 35 minutes.
-Cool and serve with vanilla ice cream or maple flavored whipped cream if desired.
Soaking the radicchio in ice water for 2 hours sweetens and crisps it, removing the bitterness.
-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours
-To make the dressing:
In a mortar and pestle grind 2-3 cloves of fresh garlic with a pinch of sea salt.
-Then add the garlic to a blender or food processor along with the following:
3 TBS red wine vinegar
2 TBS white wine
4-5 finely chopped anchovies
2 egg yolks
-Begin processing, then slowly drizzle in 1 cup extra virgin olive oil until the dressing is completely emulsified.
-Season to taste with salt and pepper.
To make croutons:
-Preheat oven to 375 degrees.
-Cube up some focaccia or other rustic bread so that you have 3 cups.
-Toss with 2 TBS extra virgin olive oil and bake the bread on a large baking sheet until toasted all over, about 10 to 15 minutes.
-Meanwhile, melt ¼ cup butter in a medium saucepan.
-Turn off heat and add croutons, toss well and let cool.
-When ready to assemble the salad:
-Drain the radicchio, spin well in a salad spinner and place in a large salad bowl.
-Toss with enough dressing to coat well.
-Shower generously with ½ cup grated Parmigiano-Reggiano cheese and add croutons.
-Preheat your oven to 400 degrees.
-Wash and dry 2 eggplants.
-Put about 10 slits in each eggplant with a sharp paring knife.
-Bake them for 40 minutes or so, until their skin is blackened.
-When they are cool enough to handle, scrape out the flesh, avoiding the skin.
-Mash the flesh with a fork beating in the following…
1 lemon (the juice and zest)
-2 cloves of garlic (put through a press)
-2 TBS tahini paste.
-3 TBS extra virgin olive oil.
¼ tsp sea salt
-Serve with toasted pita bread.
-Steam 1 pound of new potatoes until tender when pierced with the tip of a knife. (They will be used whole.)
-Combine 1 TBS Dijon mustard, a pinch of sugar and 3 pinches of sea salt.
-Whisk in 1 TBS sherry vinegar, then 4 TBS of walnut oil.
-Stir in a 1 TBS cold water and a little pepper.
-Broil 8 thin slices of pancetta until crisp. Snap them into short pieces.
-Coarsely chop some chives.
-Spoon the warm potatoes into a serving dish, toss gently with the dressing then fold in the chives and pancetta.
-Preheat your oven to 425 degrees.
-Slice 2# potatoes into 1/8 inch thick slices.
-Slice up 2 bulbs of fennel.
-Melt 2 TBS butter in a Dutch oven over medium-high heat.
-Add the fennel and potatoes, ½ tsp salt and ½ tsp dried rosemary or 1 TBS fresh (chopped) and cook 4 minutes.
-Add 1 cup low sodium chicken broth, 1 cup heavy cream, one 4 ounce jar drained artichoke hearts and 2 bay leaves and bring to a simmer.
-Cover and reduce heat, simmer until potatoes are just tender, about 10 minutes.
-Discard the bay leaves.
-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.
-Bake until top is golden, about 20-25 minutes. Let potatoes cool 10 minutes before serving.