Fresh Sweet Corn, Cucumber and Tomato Salad with Blue Cheese and Balsamic Vinaigrette

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-Cut 1 bunch of arugula into 1-inch strips then wash and spin dry. 

-Take the kernels off of 2 ears of raw sweet corn.

-Cut 1 cucumber in half, scrape out the seeds and dice into half moon shaped pieces.

-Cut a pint of Sungold cherry tomatoes in half (or some Blush tomatoes). 

-Top the arugula with all of the above.

For the dressing, in a jar with a tight fitting lid combine the following:

¼ cup olive oil

¼ cup Balsamic vinegar

1 tsp stone ground mustard

A pinch of sea salt and pepper

-Shake well, then dress the salad and toss.

-Top with ¼ cup crumbled blue cheese.

 

 

Fresh Summer Squash Hummus

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A fresh light version of hummus made with raw summer squash.

-Dice up 1 large summer squash. Place in the bowl of a food processor.

-Add in the following:

2 TBS raw tahini

2 TBS fresh lemon juice

1 clove of crushed garlic

¼ tsp ground cumin

¼ tsp paprika

¼ tsp sea salt

-Process until smooth, stopping once or twice to scrape the sides of the bowl.

-Serve with wedges of cucumber or fennel.

-This hummus will keep up to 5 days in the fridge.

 

Fresh Shell Beans, Roman Style

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-Shell 1 pound of fresh shell beans.

-Make a big X on the bottom of 2 tomatoes.

-Submerge in boiling water for 3 minutes.

-Drain tomatoes and then peel under running water.

-Roughly chop the tomatoes

-Finely chop the following:

1 small onion

2 cloves of garlic

-Sauté a few minutes in some good olive oil in a medium saucepan. 

-Add the beans and chopped tomatoes with water to cover. 

-Simmer over low heat for 20-30 minutes (taste the beans to make sure they’re cooked through and creamy). 

-Add some sea salt to taste and some chopped herbs, sage is the most popular, but use whatever you have. 

-These beans make a great starter course served in their own cooking water, drizzled with some more olive oil. Or mash them and put them on toast as crostini. 

 

Fresh Shell Bean Gratin

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This recipe was adapted from Chez Panisse Vegetables, by Alice Waters. This one is made with sage, but you can also use marjoram, oregano, basil, or rosemary. This version doesn't call for any spice, but try adding a good pinch of hot pepper, or get out the preserved peppers and pass them at the table.

-Shell 1.5 pounds shell beans. You should end up with about 1.5 to 2 cups shelled beans.

-Rinse the beans in cold water and put them in a medium saucepan with water to cover by about 1 inch.

-Bring the water to a boil, skimming off any foam that floats to the surface and add 2 TBS extra virgin olive oil.

-Reduce the heat and gently simmer the beans, stirring occasionally, until tender, 15 to 30 minutes.

-If the beans start to peek through the liquid during the cooking process, add a splash more water.

-Remove from the heat and season the bean liquid with 1/2 tsp sea salt, the beans will absorb the salt gradually. Set the beans aside to cool in the cooking liquid.

-Meanwhile, preheat your oven to 350 degrees.

-Make an X through the skin of 2 tomatoes, then cover with boiling water.

-Let the tomatoes sit for 4 minutes, then drain and peel under cold running water.

-Roughly chop the tomatoes then set aside.

To make breadcrumbs:

-Put 2 slices of bread in a food processor and whirl until finely chopped. You can also chop by hand.

-Put 1 TBS butter or olive oil in a large skillet and cook stirring often until lightly toasted. Set aside.

-Chop up the following into small dice:

1 onion

1 head fennel or 4 stalks celery

 

-Warm a medium sauté pan over medium heat and add 2 TBS of extra virgin olive oil and the onion and fennel/celery.

-Season with sea salt and cook until the onion is tender, about 6 minutes.

-Finely chop 3 cloves of garlic and 3 fresh sage leaves or 2 rosemary sprigs.

-Add the garlic and sage and sauté just until the garlic is fragrant, about 1 minute.

-Add the tomatoes, season again with more sea salt and cook for 1 to 2 more minutes, until the tomatoes are softened.

-Drain the cooled beans, reserving the liquid.

-Combine the beans in a gratin dish with the onion, fennel/celery and tomato mixture and stir to combine.

-Add enough of the bean-cooking water to almost cover. Taste and adjust the seasoning with salt, if necessary.

-Combine the bread crumbs with 2 TBS extra virgin olive oil and sprinkle them over the beans in an even layer.

-Bake until the juices are bubbling at the edges and the bread crumbs are evenly browned, about 45 minutes.

-Serve warm.

 

 

Fresh Jalapeno Sauce

It is best to use gloves when handling jalapeno peppers, as they can be hot and the burn can transfer from your hands to your eyes or other sensitive parts.

-Cut 1-2 jalapeno peppers in half the long way.

-Scrape most of the seeds out with a spoon.

-Chop the peppers into thin strips, then chop into small pieces.

-Place the chopped peppers into a mortar and pestle.

-Add a pinch of sea salt and mash into a paste.

-The finished sauce is (usually) not as spicy as the actual jalapenos; we are not sure why that is.

-Use it on anything…it’s fantastic on tacos, stir-fry and sandwiches.

Fresh Herb Sauce

-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook over low heat until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake a large handful of basil leaves and/or ½ bunch of flat leaf Italian parsley and/or ½ bunch chopped dill.

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best served fresh.

Fresh Garlic Aioli

-Put 4-5 cloves of fresh garlic into a blender. Blend until well chopped.

-Add the following:

1 whole egg

A pinch of salt

¼ cup extra-virgin olive oil

-Blend on high.

-Add another ¾ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice and a pinch of sugar.

-Best served fresh.

 

Fresh Fennel Chicken Salad

-Poach 2 large boneless organic chicken breasts by placing in boiling water to cover by 1 inch.

-Reduce heat and simmer gently for 18 minutes.

-Turn off heat and let sit for 30 minutes in the poaching liquid.

-Drain, cool completely and then dice the chicken into cubes and put it in a mixing bowl.

-Chop up 1 fennel bulb.

-Steam for 5 minutes until just tender. Add to the bowl.

-Chop up 1 dill pickle or add a TBS of rinsed capers and a few TBS of good mayonnaise.

-Add the following:

 A squeeze of lemon juice

1/2 tsp of dried dill

1 finely chopped green onion or some chives

-Add sea salt and freshly ground pepper to taste.

-Serve on a bed of torn lettuce with a sprinkle of Balsamic vinegar and a slice of lemon.

 

Fresh Fava Bean and Ricotta Bruschetta

-Shell 1 pound of fava beans.

-Cook fava beans in medium saucepan of boiling salted water until just tender, about 1½ minutes.

-Drain out hot water. Rinse under cold water and drain well.

-Peel fava beans and put them into the bowl of a food processor.

-Add the following:

3 minced cloves of garlic

The juice of half a lemon

1-2 TBS olive oil

A big pinch of sea salt and some fresh black pepper

-Pulse a few times until coarsely chopped.

-Preheat oven to 375°F.

-Arrange 8-10 slices of French bread on a baking sheet; toast in oven until light golden, about 12 minutes.

-Cut 2 cloves of garlic in half.

-Rub 1 side of each slice of bread with a garlic half, pressing firmly to release juices into bread.

-Top each bread piece with 1 heaping TBS fresh whole milk ricotta cheese and some fava beans, dividing equally.

-Drizzle lightly with extra virgin olive oil.

-Sprinkle with some finely chopped herbs (dill, basil, parsley or mint would be nice) sea salt and pepper.

Fresh Corn and Tomato Salad with Cilantro Dressing

-Combine the following in large bowl:

The kernels from 4 small ears of corn

5 medium tomatoes, halved, seeded, chopped

¼ cup finely chopped red onion.

In blender, purée the following until smooth:

¼ cup olive oil

¼ cup chopped fresh cilantro

2 TBS white wine vinegar

1 TBS fresh lime juice

2 tsp honey

1 garlic clove

Salt and pepper to taste

-Just before serving, pour dressing over corn mixture and toss.

-Wash 1 bunch of arugula, then spin dry.

-Serve salad over top of arugula.

 

Fresh Beet Salad with Broccoli, Feta and Toasted Pine Nuts

You can use roasted pistachios or pecans instead.

-Put ¼ cup pine nuts in a small frying pan and brown over low heat, stirring often so they don’t burn, for about 3-5 minutes until they are brown.

-Chop up the following into tiny dice:

1 bunch of beets (topped and peeled)

1 head of broccoli

2 grated carrots

-Mix well and sprinkle with the following:

2 TBS extra virgin olive oil

½ tsp finely ground Celtic sea salt

½ cup crumbled sheep’s milk feta

-Mix well and let stand for ½ hour before serving.

 

Fresh Beet Salad

-Take the tops off of 1 bunch of beets, reserving tops for another use.

-Peel beets with a vegetable peeler and then grate in a food processor fitted with the shredding blade.

-Combine the following;

3 TBS freshly squeezed orange juice

1 TBS freshly squeezed lemon juice

1 TBS olive oil

2 TBS chopped herbs (parsley, dill, basil or mint)

-Toss with the beets

-Season to taste with salt.

-Line a salad bowl or platter with some lettuce leaves, top with the grated beets and serve.

French Lentils with Caramelized Winter Produce and Toasted Pecans

-Bring 2 cups cold water and ¾ cup French lentils to a boil in a medium saucepan.

-Reduce heat, and gently simmer, partially covered, until lentils are just tender, about 30 minutes.

-Drain lentils and transfer to a medium bowl.

-Meanwhile, preheat your oven to 375.

-Peel 1 celery root and cut into ½ inch cubes.

-Chop 1-2 carrots or 1-2 pears into ½ inch pieces.

-Toss the vegetables/pears with 2 TBS extra virgin olive oil and a pinch of sea salt.

-Roast for 35-45 minutes, stirring occasionally until nicely browned.

-While the oven is on, toast ½ cup chopped pecans until nice browned, about 3-5 minutes (set the timer so you don’t burn them).

-Add the roasted veg to the bowl with the lentils.

-Stir in the following:

2 TBS lemon juice

2 cloves of chopped garlic

½ tsp sea salt and some freshly ground black pepper

-Let cool. Divide among 4 bowls and sprinkle with some crumbled chevre goat cheese if desired.

 

Fish Tacos

For batter and fish:

-In a bowl, whisk together 1 cup flour, 1 tsp sea salt and ½ tsp black pepper.

-Pour in 1 cup dark beer at room temperature. Whisk until batter is smooth and let stand 15 minutes.

-Cut 2# halibut into ¾ inch strips.

-Sprinkle fish with salt and pepper and squeeze some lime juice over each strip.

-Let stand 15 minutes and then mix fish into batter.

For the tortillas:

-Preheat oven to 200 degrees.

-Heat a skillet over medium heat.

-Stack 2 white corn tortillas and sprinkle top with water (you will need 12 tortillas in all).

-Place in skillet wet side down, heat 1 minute.

-Sprinkle top with water and turn stack over, heat 1 minute.

-Transfer stack to a large sheet of foil. Repeat with remaining tortillas.

-Enclose tortillas in foil and place in oven.

To fry the fish:

-Pour vegetable oil into a medium skillet to reach a depth of 1 inch.

-Attach a deep-fry thermometer and heat oil to 350 degrees.

-Slide 4 fish strips into the oil and fry until golden, about 4 minutes.

-Transfer fish to paper towel-lined baking sheet and place in oven. Repeat.

To assemble:

-Thinly slice 1½ cups red cabbage.

-Fill each warm tortilla with 2 fish strips.

-Top with red cabbage, sour cream, tomatillo salsa, a squeeze of fresh lime and a dash of hot pepper sauce.

Feta-Stuffed Rond de Nice Squash or Zucchini

-Preheat the oven to 400°F.

-Cut the tops off 2 ronde de nice squash and scoop out the pulp to make a hollow container.

-Chop the pulp into a coarse mixture and set aside.

-If using long zucchini, cut in half lengthwise and scoop out the center to create a canoe-like container.

-Heat 1 TBS olive oil in a large skillet over medium heat.

-Add the pulp and cook until tender, 2 to 3 minutes. Transfer to a bowl.

-Return the skillet to medium heat and add 2 more TBS olive oil.

-Add ¼ bunch chopped rainbow chard and sauté 2 to 3 minutes.

-Add ¼ cup panko breadcrumbs and cook until golden brown, 3 to 5 minutes.

-Transfer to a bowl and add ¼ cup feta, ¼ cup freshly grated hard cheese (such as an aged goat cheese, dry jack, or Asiago cheese), a splash of white wine, 1 TBS chopped fresh basil, ¼ tsp paprika and a pinch of salt.

-Divide the filling among the squash.

-Arrange in a small baking dish and bake until the squash is tender, 30-40 minutes.

Fennel, Orange and Pine Nut Pilaf

-Put 1½ cups of basmati rice in a sieve and rinse until water ones 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 about 7 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.

-Cook until slightly caramelized and then add ¼ cup pine nuts and 3 TBS chopped cilantro.

-Fork the carrot mixture into the rice and serve immediately.

Fennel Vichyssoise

-Melt 2 TBS butter with 2 TBS olive oil in a large, heavy pot. 

-Add 2 thinly sliced fennel bulbs also thinly sliced. 

-Cover and cook until fennel is tender, about 15 minutes.

-Add 1 pound potatoes, peeled and diced into small chunks. 

-Add 4 cups chicken or vegetable broth and simmer until potatoes are very tender, about 30 minutes.

-Remove from heat and add 2 TBS Pernod or Calvados.

-Season with sea salt and freshly ground black pepper.

-Working in small batches, puree soup in the blender. 

-Transfer it all to a bowl and add 2 cups half-and-half. 

-Taste for salt and pepper.

-Chill for a few hours and serve cold with a sprinkle of chopped basil or dill.