Chocolate Beet Brownies

-Preheat your oven to 350 degrees.

-Steam 1 bunch of topped beets for 35-45 minutes until tender. 

-Slip the skins under running water and then puree a few beets until you have 1 cup.

-Melt 1 stick of butter and 4 oz unsweetened chocolate over low heat, stirring often. Set aside to cool.

-In a separate bowl, beat 4 eggs.

-Add 1 cup packed brown sugar and 1 tsp vanilla and continue beating until well creamed.

-Stir in chocolate mixture, followed by 1 cup applesauce and the 1 cup pureed beets.

-Mix together well, 1½ cups of flour, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp baking powder and ½ tsp salt.

-Stir into creamed mixture.

-Turn into greased 9 x 13-inch pan and bake for 30 to 40 minutes.

-Cool before cutting into squares.

Chicken Salad with Crème Fraîche and Rye

-Chop up 1 small fennel bulb into fine dice.

-Put 1 large or 2 small skin-on, bone-in chicken breast in a large saucepan.

-Cover with water and put on the stove over high heat.

-Bring just to a boil, then reduce heat to low and simmer covered for 15 minutes.

-Add the diced fennel (after the chicken cooks for 15 minutes) then let the chicken/fennel cook for another 7 minutes.

-Drain and when chicken is cool, shred into bite-size pieces.

-Toss the chicken and fennel in a large bowl with the following:

1 TBS chopped herbs (parsley or cilantro)

1 TBS sherry vinegar

3 TBS extra virgin olive oil

A large pinch of Celtic sea salt

-Take ½ cup cold crème fraîche and whisk it in a medium bowl until it forms soft peaks (it will look fluffy); season with a little sea salt.

-Peel 1 cucumber.

-Using a mandolin or sharp knife, carefully slice the cucumber.

-Toss cucumber in a small bowl with the following:

¼ bunch chopped parsley

The zest from 1 lemon

2 tsp lemon juice

-Slice up 8 pieces of Danish rye bread or other dense bread, toasted if desired.

-Serve chicken salad with bread, cucumber and a dollop of the crème fraîche.

-Top with sea salt and more pepper.

Carrot Radish Salad

-Combine 1 bunch of grated radishes with ½ tsp salt, tossing well to coat.

-Let stand at room temperature 30 minutes.

-Rinse, drain and pat dry.

-Grate 4 carrots. 

-Combine radish and carrots.

-Mix together the following:

1 TBS rice vinegar

1 tsp sugar

1 tsp mirin (sweet rice wine) or saki

-Stir until sugar dissolves.

-Drizzle over radish and carrot mixture; toss to combine.

-Cover and chill.

Carrot Pickles

-Place 1 1/2 cups water in a saucepan with the following:

2 TBS Balsamic vinegar

1 TBS mustard seeds

1 tsp sea salt

-Cook over medium heat until hot but not boiling, then add:

2 TBS honey and stir until it dissolves.

-Slice 1 bunch of carrots into 1/2 inch disks and add to the saucepan along with 8 whole garlic cloves.

-Lower heat and cook uncovered for 10 minutes. Remove the pan from the heat and cool to room temperature.

-When cool add 2 more TBS Balsamic vinegar and a sprig or 2 of cilantro or basil.

-Transfer to a tightly lidded container and chill.

-These will keep nicely for several weeks.

Carrot Ginger Soup

-In a food processor, grate 1 bunch of carrots and 2-5 inches peeled fresh ginger.

-Finely chop 1 onion and 2 cloves of garlic.

-Sautee onions, ginger and garlic until onions start to soften.  

-Add carrots and sauté 3-4 minutes more.

-Add 3 cups chicken or vegetable stock and simmer until very soft, about 10 minutes.

-Put in food processor or blender and puree with 1 cube silken tofu until creamy. 

- Add a splash of orange juice and a pinch of paprika.  

-Add a sprinkle of dill (optional) and serve warm.

Carrot Fennel Soup with Herb Pesto and Crème Fresh

-Peel and thinly slice 2 bunches of carrots.

-Chop 1 fennel bulb stems and all

-Chop 2 cloves of garlic and half a bunch of chives.

-Melt 2 TBS butter in a large saucepan over medium heat.

-Add the chopped carrots and fennel, the chives, the garlic and 1¼ tsp dill seed.

-Season with salt and pepper.

-Sauté 10 minutes and then add 4 cups chicken or vegetable broth.

-Bring to a boil, reduce heat and simmer for 30 minutes.

-Transfer to a blender and puree in batches (don’t fill the blender too full).

To make the pesto:

-Wash out your blender then add the following:

1 bunch stemmed and chopped cilantro or dill

The other half of the chives

2 TBS pine nuts

-Blend until smooth and add 2 TBS olive oil while the blender is still running.

-Season with salt and pepper.

To serve, ladle the soup into bowls.

-Divide the pesto evenly then spoon it into the soup.

-Put some crème fresh into each bowl too, then using the blade of a knife swirl the pesto and crème fresh into the soup.

Carrot Cashew Curry

-Peel and thinly slice 1 bunch of carrots.

-Toast 1 cup cashews (whole or chopped) until lightly browned, about 5 minutes.

-Heat a large deep skillet or Dutch oven.

-Add the following:

1 TBS extra-virgin olive oil

1 TBS finely minced ginger

1 tsp mustard seeds

1 tsp dill seeds

-Sauté over medium heat for 3-5 minutes until the seeds begin to pop.

-Then add the following to the pan:

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

2-4 cloves minced garlic

1 tsp salt

-Stir then add the carrots.

-Sauté for 5 minutes, and then add the following:

2 cups orange juice

1/4 tsp cayenne pepper

-Cover, turn the heat to medium low and simmer for 20 minutes.

-Just before serving, stir in the following:

1 cup yogurt

The toasted cashews.

-Serve with rice.

Carrot Cake

-Preheat oven to 350 degrees.

-Grease and flour 2 round 9x 2 cake pans or one 13 x 9 baking pan.

-Whisk together the following in a large bowl:

1-1/3 cup flour

¾ cup sugar

1½ tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp freshly grated nutmeg

½ tsp allspice

½ tsp salt.

-Then stir in:

½ cup melted butter

3 large eggs

1 cup finely chopped walnuts

-Grate 1 bunch of carrots and then stir them into the batter.

-Scrape the batter into the pan/s and spread evenly.

-Bake until a toothpick inserted into the middle comes out clean, about 25-30 minutes.

-Let cool completely and frost with cream cheese frosting, or serve warm sprinkled with powdered sugar.

Cream Cheese Frosting:

-Zest 1 lemon

-Sift 1 cup powdered sugar.

-In a food processor, blend the following until creamy:

8 ounces cold cream cheese

5 TBS unsalted butter

2 tsp vanilla

The 1 cup powdered sugar and the lemon zest.

-Do not over-process.

Carrot Beet Salad with Orange Zest and Balsamic Vinegar

-Top and grate a bunch of raw beets and 5 raw carrots.

-Zest 1 orange.

-Squeeze the juice of 1-2 oranges so that you end up with 1/4 cup fresh orange juice.

-Mix the zest with the orange juice the add the following:

1-2 TBS Balsamic vinegar

1/8 tsp Celtic sea salt

-Let stand for 15 minutes.

-Then whisk in 3 TBS of extra-virgin olive oil.

-Add to the carrot beet mixture, toss and serve.

-You can sprinkle the top of the salad with chopped cilantro or parsley and toasted walnuts or sunflower seeds.

Carrot and Squash Cashew Curry

-Heat a large deep skillet or Dutch oven.

-Thinly slice 1 bunch of carrots into thin rounds.

-Cut about 1 pound summer squash into thin pieces too and set both aside.

-Add the following:

1 TBS olive oil

1 TBS finely minced ginger

1 tsp mustard seeds

1 tsp dill seeds

-Sauté over medium heat for 3-5 minutes until the seeds begin to pop.

-Add the following:

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

2 cloves minced garlic

1 tsp sea salt

Freshly ground black pepper

-Add in the carrots and sauté for 5 minutes.

-Then add 2 cups orange juice, ¼ tsp cayenne pepper and the summer squash.

-Cover, turn the heat to medium low and simmer for 10 minutes.

-Toast ½ cup cashews in a small skillet until just browned, about 5 minutes.

-Just before serving, stir in 1 cup yogurt and the toasted cashews.

-Serve with rice.

Cardamom Parsnip Cupcakes with Cream Cheese Frosting

-Preheat oven to 350 degrees.

-Whisk together the following in a large bowl:

1 cup all-purpose flour

1 tsp ground cardamom

1½  tsp baking powder

¼ tsp fine sea salt

-Peel then grate 1 large parsnip (you need 2 cups).

-Melt 2/3 cup coconut oil.

-In another large bowl, whisk together:

¾ cup packed light-brown sugar

2 large eggs

1 tsp vanilla

The grated parsnips

The melted coconut oil

-Stir in the flour mixture.

-Line 12 standard muffin cups with paper liners.

-Divide batter among cups.

-Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes.

-Let cool completely in pan on a wire rack.

-In a large bowl, with a mixer, beat together the following:

8 ounces cream cheese, room temperature

½ stick unsalted butter, room temperature

½ cup confectioners' sugar

1 tsp vanilla

-Spread frosting onto cooled cupcakes.

Caramelized Pearl Onions with Balsamic Glaze

-Adjust oven rack to low position and heat oven to 425 degrees. 
-Toss 1 bunch pearl onions with 2-3 TBS olive oil, 2 tsp sugar, salt and pepper in medium bowl. 
-Transfer to a cookie sheet with rim. 
-Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding 2 cloves chopped garlic. 
-Meanwhile, bring 1 cup balsamic vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup, it should be a thin syrup. 
-Put onions into a bowl, add reduced vinegar and 2 TBS parsley or basil and toss to coat. 
-Serve hot, warm or at room temperature.

Caramelized Fresh Onion Soup

-Thinly slice 3 medium yellow onions into rings.

-Wash 3-4 garlic scapes, then cut the last 3 inches off the top of each flower tip and slice into small pieces.

-Heat 2 TBS butter and 2 TBS ghee in a soup pot over medium heat.

-Add the onions and scapes to the pot and cook over low heat for 45 minutes, stirring occasionally until caramelized.

-Then stir in ¼ cup dry sherry or cognac and increase the heat to high.

-Add 4 cups beef, chicken or vegetable stock. 

-Bring to a boil, reduce heat and simmer for 20 minutes, partially covered.

-Season with salt and black pepper.

-Spread 8 pieces of French bread with a little butter and toast until lightly brown.

-Grate 1 cup Gruyere cheese.

-Place 8 ovenproof soup bowls on a baking sheet.

-Fill each bowl with soup and top with a slice of bread and some cheese.

-Bake or broil in a 450-degree oven until cheese melts.

-Sprinkle with chopped chives and serve.

Caramelized Fennel with Honey, Lemon Zest and Chevre

-Cut the fronds and bottom off of 2 bulbs of fennel.

-Stand them on end and slice each bulb into very thin slices the long and short way.

-Heat 3 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.

-If there isn’t enough room, use 2 pans or make 2 batches.

-Don’t turn them until they are very brown on one side.

-After you finish browning the fennel, put it in a bowl.

-Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.

-Pour the honey syrup over the fennel.

-Press 1 clove of garlic, then add it to the fennel with a pinch of sea salt and gently toss.

-Spread the fennel out in a single layer on a large serving plate.

-Zest most of one lemon over top of the fennel.

-Crumble about ¼ cup of chevre cheese over top of the fennel.

-Serve warm with a small squeeze of lemon.

Caponata

-Cut 2 eggplants into ½ inch cubes.

-Soak the cubed eggplant in ice water for 20 minutes, then drain and pat dry with a clean kitchen towel.

-Dice the following:

1 medium onion

2 stalks of celery

-Finely mince 4 large garlic cloves.

-Heat 5 TBS olive oil in a large heavy pot over medium heat.

-Add eggplant, onion and garlic cloves.

-Sauté until eggplant is soft and brown, about 15 minutes.

-Make an X on the bottom of 2-3 medium sized tomatoes with a sharp knife.

-Put the tomatoes in a heatproof bowl or container and pour boiling water over them to cover.

-Let sit for 2 minutes, then pour off the water and peel the tomatoes, the skin should come right off.

-Dice the tomatoes and then add them to the eggplant.

-Stir in the following:

2 TBS red wine vinegar

2 TBS drained capers

10 pitted and chopped green olives (such as Castelvetrano)

-Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

-Season caponata to taste with sea salt and pepper.

-Mix in ½ bunch of finely chopped flat leaf parsley or some chives.

-Transfer caponata to serving bowl.

-Put ¼ cup pine nuts in a small cast iron pan or skillet and toast on medium for 2-3 minutes until lightly browned.

-Sprinkle the pine nuts on the caponata and serve warm, at room temperature or cold.

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.