Orzo with Carrots and Herbs

-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.

Orrechiette Carbonara

-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.

Orange Ginger Snow Peas

-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.

Orange and Pistachio Pilaf from Food from Plenty by Diana Henry

-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.

Open Face Butter, Maldon Sea Salt and Radish Sandwiches

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.

Oly’s Swedish Apple Pie

Our dear friend Oly's special recipe, it is delicious and extra easy. This would also be fabulous made with Bartlett pears.

-Peel, core and slice 4-5 apples into a pie pan until the pan is a little over half full.

-Mix together the following:

-1 TBS sugar

-½ tsp cinnamon

-Some freshly ground nutmeg

-Sprinkle half over the apples and toss together. (Save the other half to sprinkle over the top of the pie.

-Melt 1 stick of butter in a small saucepan and then add the following:

-1 cup of flour

-The zest of 1 lemon

-¾ cup of white or brown sugar

-Gently mix together and then add 2 beaten eggs.

-Fold the mixture together and then pour it over the top of the apples.

-Sprinkle with the remaining sugar.

-Bake at 350 degrees for 50-60 minutes until firm and lightly browned.

Olive Oil Crust Tart with Chard and Greens

-Preheat your oven to 425 degrees.

-Mix 1¾ cup all purpose flour and ¾ tsp salt in a bowl.

-Stir in ½ cup extra-virgin olive oil and 1/3 cup cold milk or water (I use water).

-The dough will be crumbly and difficult to roll so press it evenly into an 11-inch tart pan, or pie plate.

-Bake until the crust is set and lightly golden, 10-15 minutes, pricking the bottom once or twice if it bubbles.

Meanwhile...

-Coarsely chop 1 bunch of chard (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2 cloves of garlic.

-Add 2 TBS olive oil to a large skillet and add the chard and garlic.

-Cook until tender, about 8-10 minutes.

-Season with 2 TBS chopped fresh dill, parsley or cilantro, ¼ tsp salt and some freshly ground black pepper.

-Crack 3 large eggs into a large bowl and beat them.

-Add 1/3 cup yogurt and 1 cup grated Parmesan cheese (also good with goat, gorgonzola, blue, etc)

-Stir in the chard and then scrape the mixture into the prepared tart shell, spreading evenly.

-Reduce oven to 375 and bake until filling is golden and firm about 25-35 minutes.

-This tart is great topped with fresh sliced tomatoes.

Oatmeal, Almond, Pear and Blueberry Crisp

-Preheat your oven to 350 degrees.
-In a medium sized bowl, mix ½ cup oats, ½ brown sugar and 3 TBS flour.
-Add 2 TBS vegetable oil and mix with a fork until coarse crumbs form.
-Add 2 TBS slices almonds and mix in.
-Peel and slice up 3 comice pears and add 1 cup frozen blueberries.
-Sprinkle with 2 TBS sugar, 2 TBS maple syrup, a pinch of nutmeg, a pinch of cinnamon and 1 TBS fresh lemon juice.
-Grease a 10-inch pie glass plate and add the fruit. Top with the oats. 
-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.

Oatmeal, Almond and Pear Crisp

-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.

Nostranas Radicchio Caesar

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.

Nigel Slater’s Eggplant Moutabal

-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.

New Potatoes with Pancetta, Walnut Oil and Sherry Vinegar

-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.

New Potatoes with Fennel, Artichokes and Fontina Cheese

-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.

Mustard-Dill Sauce

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.

Mustard Vinaigrette

-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.

Mustard Greens, Roasted Squash and Toasted Hazelnuts

-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.

Mixed Greens with Cilantro

-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

Mint Juleps

-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.

Migas From Deborah Madison’s Vegetarian Suppers

-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.

Master Recipe for Rapini

-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.