Cauliflower Soup with Pecorino Romano and Truffle Oil

-Chop up and then sauté 4 slices of thick cut bacon over medium heat until some fat renders.

-Add 1 chopped onion.

-Chop up 1 head of cauliflower into small florets and add. 

-Cover and cook, stirring occasionally, about 4-5 minutes.

-Then add the following:

3½ cups low-salt chicken broth

A one-inch cube of Pecorino Romano cheese

-Bring to a boil, reduce heat to medium-low then cover and simmer until cauliflower is tender, about 20 minutes.

-Puree soup in batches in food processor. Return to the same pan.

-Add ½ cup heavy whipping cream and bring soup to a simmer.

-Thin with more broth if desired and season with salt and pepper.

-Ladle soup into bowls. 

-Sprinkle with shavings of Pecorino Romano and drizzle with truffle oil.

Cauliflower Puree

-Cut the core out of 1 head of cauliflower and break it into florets.

-Steam the cauliflower over high heat for about 15 minutes, then reserve cooking water.

-Put about ½ of the cooked cauliflower into a food processor.

-Measure out ½ cup of the reserved steaming liquid and pour in ¼ cup at a time. Puree until smooth.

-Now put the rest of the cauliflower in and add a little more of the water (you want to use as little water as possible).

-Puree until smooth and then add the following:

2-3 TBS pasture butter

1 tsp Celtic sea salt

¼ tsp ground black pepper

-Stir and serve warm.

Catalan Style Rainbow Chard

-Boil a pot of salted water. 

-Wash 1 bunch of rainbow chard (stems included).

-Blanch the whole leaves for 2 minutes, then remove from the heat and run under cold water. 

-Coarsely chop them.

-Thinly slice 3 cloves of garlic.

-Add 2 TBS olive oil to a large skillet along with the garlic.

-Cook over medium 2 minutes.

-Remove the garlic and then add the following:

¼ cup currants or raisins

¼ cup pine nuts

-Cook 2 minutes more.

-Add the greens and the garlic and cook for 3 minutes. 

-Season with salt and pepper to taste.

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