Mark Bittman’s Rapini with Bulgar and Walnuts

-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).

Mark Bittman’s Pan Grilled Corn with Chile

-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.

Kale with Garlic and Anchovies

-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.

Marinated Kale Salad

-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.

Marinated Buffalo Mozzarella and Tomato From Plenty by Yotam Ottolenghi

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.

Mac and Cheese with Kale, Leeks and Two Dutch Cheeses

-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.

Little Gem Lettuce with Walnuts and Chevre

-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.

Linguine with Summer Squash, Fresh Corn, Green Beans and Lots of Garlic

-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.

Linguine with Rainbow Chard and White Beans

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.

Linguine with Prosciutto, Radicchio, Blue Cheese and Figs

-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.

Linguine with Fresh Shell Peas and Walnuts

Start heating a pot of water for the pasta.

-Boil 1# fresh linguine until al dente and then drain.

 -In a small frying pan, toast a handful of chopped walnuts in butter, being careful not to burn them.

-Shell 1 pound of fresh shell peas.

-Chop up or put through a press, 1-2 cloves of garlic.

-Melt 1-2 TBS butter in a wide skillet.

-Add the garlic and cook for 1 minute.

-Add the shelled peas and cook until they’re bright green and tender about 1-2 minutes.

-Season with salt and pepper.

-Add the pasta to the peas, along with 2 TBS butter, 3 TBS finely chopped herbs (mint, dill and/or green onions and the walnuts.

-Toss together.

-Serve along with a dish of freshly shaved or grated Parmesan cheese.

Liberty Apple Crisp

-Preheat the oven to 375 degrees.

-To make the topping, coarsely grate 6 TBS butter into a bowl.

-Add 1/4-1/2 cup brown sugar, 1/2 cup flour, 1/4 cup rolled oats or chopped nuts, 1/4 tsp salt, some freshly grated nutmeg and 1/2 tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture. Set aside.

-Core and slice about 5 or 6 Liberty apples. (Enough to fill a large pie pan.)

-Toss with a little freshly grated nutmeg or ground cardamom and some maple syrup or honey.

-Add to greased pie pan and cover with topping.

-Bake for approximately 1 hour and 10 minutes in a 375-degree oven.
You can make this crisp with Asian pears too.

Lentils with Roasted Delicata Squash and Walnuts

-Preheat your oven to 425.

-Peel, halve and scoop the seeds out of 1 delicata squash.

-Cut the squash into ½ inch pieces.

-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.

-Bake 20 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes

until walnuts are toasted and squash is tender.

-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.

-Drain lentils and transfer to a bowl.

-Add squash mixture to lentils, along with 3 TBS fresh parsley and fresh lime juice to taste.

-Toss until well combined.

-Top with yogurt and serve with basmati rice.

Lentil, Roasted Tomato and Escarole Soup

-Cut 1 head of escarole cross-wise into 1 inch strips. Soak in ice water until needed to reduce bitterness.

-Put 1 basket of Sungold cherry tomatoes on a baking sheet and roast in the oven for 25-30 minutes.

-Pick off some of the skins and reserve tomatoes and juices when done roasting.

-Finely dice 1 leek and 2 carrots.

-Chop up 3 cloves of garlic.

-In a stockpot, melt 2 TBS butter over medium heat.

-Add the chopped vegetables and sauté until tender, about 5 minutes.

-Rinse ¾ cup of French green lentils in several changes of water.

-Add the lentils to the vegetables along with the following:

1 bay leaf, the roasted Sungold tomatoes, salt, pepper and 5 ½ cups broth or water.

-Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

-Drain the escarole then add it to soup and cook for 5-7 minutes more.

-Adjust seasonings and serve in four bowls topped with a little olive oil or truffle oil.

Leek, Potato and Cheddar Frittata

-Preheat your oven to 375 degrees.

-Dice up 1-2 medium sized potatoes into small cubes.

-In a large skillet sauté the potatoes in about 1 TBS butter and 1 TBS extra virgin olive oil for 5-7 minutes until beginning to brown.

-Add 1 leek and 2 cloves of chopped garlic and sauté for about 4 minutes more.

-In a large bowl beat together the following:

6 eggs

1 TBS water

A pinch of salt

-Add the vegetables to the eggs and stir to combine.

-Cut 4 ounces sharp white cheddar cheese into small cubes and then stir into the eggs.

-Clean out the skillet and add 1 TBS butter.

-When the pan is hot, add the eggs.

-Immediately turn off the heat and put the pan in the oven.  

-Cook for about 15 minutes until eggs are just set. Do not over cook the eggs.

Lacinato Kale with Garlic and Anchovies

-Wash and spin dry 1 bunch of kale cut into ½ inch wide ribbons.

-Thinly slice 4 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.

-Cook until the garlic is light brown, about 1 minute.

-Add the kale and cook stirring constantly until wilted, about 5 minutes.

-Season with salt and pepper to taste and serve with ½ lemon squeezed overtop and some grated Parmesan and red pepper flakes if desired.

Jeweled Basmati Rice with Winter Squash and Currants from Moro East

-Soak 1½ cups of basmati rice in warm salted water for 1 hour.

-Preheat your oven to 300 degrees.

-Peel 1 winter squash and cut it into 1 inch pieces.

-Toss the winter squash with 2 TBS olive oil and ½ tsp sea salt.

-Spread it in a single layer on a baking sheet and roast for 30-40 minutes until tender.

-In a heat safe bowl mix a big pinch (about 50 strands) of saffron with 3 TBS boiling water.

-Add in 2 TBS unsalted butter, which should melt. Set the saffron aside.

-Thinly slice and dice 1 fennel bulb or 4 stalks of celery.

-Heat 4 TBS unsalted butter in a medium saucepan.

-Add in the following:

A 6 cm piece of cinnamon stick

4 crushed allspice berries

-Then add the fennel/celery and ½ tsp sea salt.

-Cook over medium heat for 10-15 minutes until the onion is soft.

-Add the following:

1 TBS currants

¼ cup shelled/unsalted pistachios

½ tsp ground cardamom

-Cook for 10 minutes more.

-Drain the rice and add it to the pan.

-Stir together for a minute or two.

-Pour in 2¼ cups stock and stir well.

-Scatter the roasted squash on top of the rice.

-Cover with a circle of parchment paper, then cover with a tight fitting lid.

-Cook over high heat until boiling, then reduce heat and cook another 5-10 minutes until rice is tender.

-Remove paper and drizzle with the buttery saffron water.

-Replace the lid and leave to rest off the heat for 5-10 minutes.

Japanese Style Cucumber Salad

-Cut 2 cucumbers or 4-5 pickles lengthwise into 1/8-inch thick ribbons using a mandoline or a manual slicer.

-Toss cucumber slices with several pinches of sea salt and let drain for 30 minutes in a colander over sink.

-Bring ¼ cup rice vinegar and 2 tsp sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.

-Stir in ½ tsp soy sauce and ½ tsp toasted sesame oil.

-Toss cucumber with dressing and let stand 5 minutes before serving.

Indian Spiced Carrot and Beetroot Salad from Plenty by Diana Henry

-Soak 2 TBS raisins in some boiling water.

-Peel and grate 1 carrot, 1 beet and ½ a watermelon radish.

-Put the grated vegetables in a medium sized bowl.

-Add 1 tsp ground cumin, a drop of chilli sauce, 2 TBS walnut or olive oil, 1 tsp red wine vinegar and a couple of squeezes of lemon juice. Toss well.

-Add 1 TBS blanched almonds, ½ TBS sesame seeds, 1 TBS pumpkin seeds and 2 TBS chopped cilantro or parsley.

-Drain the raisins and add them along with a pinch of sea salt.

Homemade Onion Rings

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.