Sesame Soba Noodles

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-Combine the following in a blender:

½ cup creamy peanut butter

The zest and juice of 1 orange

The zest and juice of 1 lime

2 TBS unseasoned rice vinegar

2 TBS chopped peeled fresh ginger

1 TBS soy sauce

2 fresh garlic cloves

1 tsp dried crushed red pepper. 

-Puree in blender until smooth.

-With machine running, gradually add 1/8 cup sesame oil through opening in lid.

-Season dressing to taste with salt and pepper.

-Cook 8 oz soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain.

-Rinse with cold water and drain well.

-Using kitchen shears, cut noodles crosswise in 2 to 3 places.

-Drizzle noodles in strainer with some sesame oil and toss to coat.

-Add any of the following to a large bowl...

A pound of snow peas with strings taken off and chopped into thin slivers

Some cilantro or dill finely chopped

-Grate ½ bunch of carrots and/or a baby turnip and/or 2 radishes.

-Then add 1 tsp red pepper flakes, the dressing and noodles; toss to coat.

-Season to taste with salt and pepper.

-Garnish with ¼ cup salted and roasted peanuts.

Sesame Snap Peas with Baked Tofu

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For the baked tofu; cut 1# of tofu into 1-inch cubes.
 
-Place on a baking sheet, sprinkle generously with olive oil and soy sauce and toss.  

-Sprinkle with sea salt and bake at 375 for about 25-30 minutes until golden brown.  

For the snap peas combine the following in a small bowl then set aside:

¼ cup chicken or vegetable stock

1 TBS soy sauce

2 tsp toasted sesame oil

-In a dry skillet, toast 2 TBS sesame seeds until lightly browned. Set aside.

-Take the strings off of .5# of snap peas.

-Chop up 1 bunch of bok choy.   

-Put 3 cloves of garlic through a garlic press.

-Slice up a 2 inch piece of ginger into 1/2 inch pieces and then put it through the garlic press too.

-In another larger pan, heat 1 TBS peanut oil until shimmering but not smoking.

-Then add the snap peas and bok choy and stir-fry for 30 seconds.

-Add the garlic and ginger and cook until about 20 seconds more.

-Add the stock, cover and reduce heat to medium, cooking until peas are just tender, about 2 min.      

-Uncover and reduce sauce, another 1-2 minutes.  

-Sprinkle with sesame seeds and serve along side tofu.

 

Sesame Glazed Beans

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-Take the stems off of 1 pound of green beans.

-Steam the beans for 5 minutes until just tender.

-Drain and set aside.

-In a large skillet warm 6 TBS toasted sesame oil and then add 2 TBS sesame seeds and sizzle the seeds until golden.

-Then add the following:

1/2 tsp turmeric

1 TBS sugar

A 1/2 inch piece of grated fresh ginger

-Cook stirring for 1 minute.

-Then add 1 TBS rice or cider vinegar and the steamed beans and mix until lightly coated.

-Arrange the beans on a big platter and chill for 1 hour.

-Serve cold or at room temperature.

 

Seared Ahi Tuna and Roma Beans

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For the marinade combine the following in a small glass baking dish:

¼ cup soy sauce

1 tsp wasabi powder

3 TBS saki

3 cloves finely chopped garlic

-Put 4, 6 ounce Ahi tuna steaks (about ¾ inch thick) into the marinade and let stand 20 minutes.

-Trim the tips from 1# green or roma beans.

-Cook the beans in salted boiling water for 4 min, then drain well and set aside.

-Remove the tuna steaks from the marinade, reserving the remaining marinade.

-Put a heavy skillet over medium heat until quite hot.

-Sprinkle tuna steaks with 1 tsp sesame seeds and then sear for 2 minutes on each side (don’t over cook!).

-Transfer the tuna steaks to a plate.

-Add the green beans to the pan, along with the reserved marinade and the following:

3 TBS chopped dill, basil or cilantro

1 tsp brown sugar

-Cook the beans for 3 minutes until sauce is reduced.

-Put the beans on the plate along with the tuna, spoon the sauce over top and serve.

 

 

Scalloped Potatoes with Artichokes, Endive and Fontina Cheese

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-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices using your food processor.

-Slice up 1 onion.

-Chop up 2 tsp fresh rosemary and 1 head of endive.

-Melt 2 TBS butter in a Dutch oven over medium-high heat. 

-Add ½ tsp salt and the rosemary and cook for 30 seconds then add the endive and cook until just wilted.

-Add the potatoes and onions along with the following:

1 cup low sodium chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

2 bay leaves

-Bring to a simmer. 

-Cover and reduce heat, simmer until potatoes are just tender, about 8-10 minutes.

-Discard the bay leaves.

-Transfer the potato mixture to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 30-40 minutes. 

-Let potatoes cool 10 minutes before serving.

 

Savory Chard and Sweet Onion Tart

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For the pastry: 

-Preheat your oven to 375 degrees.  

-Combine 2 cups flour and ½ tsp sea salt in a medium bowl.

-Stir in the following until thoroughly blended

½ cup water

½ cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim or a pie plate.  Refrigerate for 1 hour.

-Add 2 TBS butter to a large skillet over medium heat.

-When the butter is melted, add the following:

2 TBS olive oil

3 chopped garlic scapes or half a bunch of chopped chives

1 finely diced sweet onions 

-Cook for 10 minutes over medium heat.

-Finely chop up 1 bunch of rainbow chard, stems and all.

-Add to the onions. 

-Sauté until chard wilts, about 3-5 minutes.

-Season with the following:

¼ tsp salt

Black pepper

A little freshly grated nutmeg

-In a medium sized bowl combine the following:

3 large eggs

1/3 cup half and half

1 cup grated Parmesan cheese

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes. 

-Let cool before serving.

Savory Chard and Green Onion Tart

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-For the pastry: combine the following in a medium sized bowl:

2 cups flour

1/2 tsp sea salt

-Stir until thoroughly blended, then add the following:

1/2 cup water

1/2 cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim.

-Refrigerate for 1 hour.

-In a large skillet add:

2 TBS olive oil

1 bunch diced green onions

-Cook for about 10 minutes over medium heat.

-Finely chop up 1 bunch of chard, stems and all and add to the onions.

-Sauté until chard wilts, about 3-5 minutes.

-Season with:

1/4 tsp salt

black pepper

a little freshly grated nutmeg

-Preheat your oven to 375 degrees.

-In a medium sized bowl combine;

3 large eggs

1/3 cup half and half

1 cup grated cheese (Parmesan, Gruyere or sharp cheddar would be nice)

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes.

-Let cool before serving.

 

Sautéed Treviso Radicchio with Balsamic and Honey

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-Cut 1 head of treviso radicchio in half, then take out the core.

-Chop each half into 1-inch ribbons.

-Soak in an ice water bath for 2 hours.

-Rinse and drain the radicchio but leave some water still clinging to leaves.

-In a large skillet, heat 1 TBS butter over medium-high.

-Add radicchio and season with sea salt and freshly ground pepper.

-Cook, tossing, until tender, about 4 minutes.

-Add the following:

2 TBS Balsamic vinegar

1 TBS honey

-Gently stir to combine.

 

Sautéed Summer Squash and Fresh Sweet Onions with Lemon and Herbs

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-Slice 1-2 pounds of summer squash into ¼ inch pieces

-Place in a colander and sprinkle with 2 tsp kosher or sea salt.

-Set the colander in the sink and let it drain for 30 minutes.

-Then rinse and thoroughly dry the summer squash.

-Heat 2 TBS extra-virgin olive oil or butter in a large skillet.

-Cut 1 fresh sweet onion in half and the long way, slice into thin strips and then add to the pan.

-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.

-Stir in the following:

½ tsp grated lemon zest

The juice of half a lemon

A large handful of minced fresh herbs (parsley, cilantro and/or chives)

Some freshly ground black pepper

-Heat through and serve.

 

Sautéed Snow Peas with Arugula, Chevre and Raw Honey

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-Sauté ½# snow peas and 4 cloves minced garlic in some olive oil or butter until just tender.

-Remove the peas from the heat and drizzle with raw honey.

-Chop, wash and spin dry 2 bunches arugula.

-Toast ¼ cup walnuts in a cast iron pan until lightly brown, taking care not to burn them.

-Mound the arugula on a plate and top with the peas.

-Crumble some chevre goat cheese on top of the peas and add the toasted walnuts.

-Sprinkle with salt and some freshly ground pepper.

 

Sautéed Rainbow Chard with Garlic Flowers and Dill

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-Remove the stems from a bunch of rainbow chard and slice the stems into small pieces.

-Sauté them in a TBS of olive oil or butter, with a handful of finely chopped garlic flowers.

-After a few minutes, chop and add the chard leaves, cooking until the leaves are thoroughly wilted. -Finely chop and add a few TBS of fresh dill and some salt and freshly ground black pepper.

Sautéed Chicken Breast with Fennel and Rainbow Chard in a White Wine Sauce

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-Put 1 TBS butter and 1 TBS olive oil into a large sauté pan.

-Separate 2 chicken breasts so you have 4 medium sized pieces, sprinkle both sides with salt and pepper.

-Add to the pan and cook over medium high heat until both sides are brown, about 5 minutes per side.

-Chop 1 fennel bulb into thin strips.

-Remove the chicken from the pan, then add the fennel and 1/4 cup dry white wine.

-Cover the fennel and let it steam for 5 minutes, stirring occasionally.

-Chop up a bunch of rainbow chard, stems and all.

-Add to the pan and cover until just wilted, then stir in.

-Add the chicken back to the pan along with another 1/2 cup dry white wine.

-Cook until the vegetables are tender, about 8-10 minutes.

-Serve the vegetables and sauce over the chicken.

-Top with 1/2 cup of crumbled chevre goat cheese.

 

 

Sautéed Cauliflower with Brown Butter

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-Trim 1 head of cauliflower into florets.

-Rinse the cauliflower and then add it to a hot pan while still wet.

-Drizzle with 2 tsps of olive oil, cover and cook on medium heat until lightly tender, about 7-8 minutes, adding a little water if necessary.

-Heat 3-5 TBS butter in a pan. Cook the butter until it becomes a nutty brown color

-When the cauliflower is done toss it with the butter, adding sea salt and pepper to taste.

-Serve with fresh lemon wedges.

 

 

Sautéed Broccoli with Brown Butter

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-Trim 1-2 heads of broccoli into florets.

-Peel the stems and cut into bite size pieces.

-Rinse the broccoli and add it to a hot pan while still wet.

-Drizzle with a little olive oil, cover and cook on medium heat until lightly tender (no longer then 7 minutes), adding a little water if necessary.

-Heat 3-5 TBS butter in a pan over low heat.

-Cook the butter until it becomes a nutty brown color

-When the broccoli is done toss it with the butter, adding salt and pepper to taste.

-Serve with fresh lemon wedges.

 

Sausage, White Bean and Cabbage Soup

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-Cut 4 fully cooked chicken-apple sausages in half the long way and then cut into ½ inch slices.

-Heat 2 TBS butter or ghee in a large heavy pot over medium-high heat then add the sausages and sauté until brown around the edges, about 5 minutes.

-Cut 1 cabbage in half through the core. Cut each half in half again, then thinly slice it, discarding the core.

-Add it to the sausage and sauté 3 minutes.

-Transfer the cabbage to a bowl.

-Peel and then chop ½ bunch of carrots into thin rounds. 

-Add 3 TBS butter to the pot, add the carrots and cook for about 5 minutes stirring often.

-Add the following:

1 skinned and chopped tomato

3-5 cloves chopped garlic

½ bunch chopped parsley, cilantro or chives

-Let cook for 1 minute more.

-Add the cabbage to the pot, along with the following:

8 cups chicken broth

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 sea salt and pepper.

-Serve with freshly grated Parmesan.

Sausage and Kale Soup

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-Chop up 1 leek and 2 cloves of garlic.

-Scrub up 1.5 pounds of potatoes and peel of any bad spots.

-Cut 1 bunch of kale into thin strips.

-Chop 4 stalks of celery into small dice.

-Slice 4 chicken sausages into ½ inch half moons.

-In a large pot (6 to 8 quarts), heat 1 TBS butter and 1 TBS olive oil over medium high heat.

-Add the chopped celery and leek and cook until soft, stirring, 5 minutes.

-Add the garlic and 1/8 tsp red-pepper flakes; cook until fragrant, 1 minute.

-Add potatoes and a quart of chicken broth (4 cups); bring to a boil.

-Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

-In a blender, puree half the soup.

-Return to pot; add kale and sausage.

-Simmer until kale is wilted, 10 to 15 minutes.

 

 

Sausage and Arugula Pizzettes

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-Heat 1 TBS olive oil and 2 cloves minced garlic in a deep skillet.

-Remove the casings from 2 hot Italian sausages.

-Add the meat and brown it on medium-high heat, breaking it up with a wooden spoon as it cooks.

-Set aside.

-Cut one defrosted/frozen whole wheat pizza dough into 4 equal portions.

-Roll each flat and place on a pizza stone or cookie sheet.

-Top each of the four pizzettes with some pizza sauce, sausage, rapini and 1/3 cup diced roasted red peppers.

-Cover with 1½ cups of grated mozzarella cheese.

-Bake at 450 degrees for about 10 minutes.

-While the pizzettes cook, cut 1 bunch of arugula into thin ribbons, discarding the stem ends.

-Wash and spin arugula dry.

-As soon as pizzettes come out of the oven, sprinkle with a mound of the chopped arugula.