Kale with Cannellini Beans

-Stem and chop 1 bunch of kale into thin slivers.  

-Put the kale into a large pan with a little water on the bottom, drizzle with olive oil and cook for 5-7 minutes until tender,

stirring occasionally.  Set aside.

-In a large skillet, sauté 1 finely chopped onion in some olive oil.  

-Add the following:

2 cloves minced garlic

A pinch of fresh or dried rosemary

Some red pepper flakes

-Cook for about 3 minutes.

-Add ½ cup dry white wine and cook until the mixture is a syrupy sauce, about 5-10 minutes.

-Add 1 can of well rinsed and drained cannellini beans, the kale and a little water.

-Heat through and add a little sea salt and pepper. 

-Serve with freshly grated Parmesan cheese.

Butterhead Lettuce, Radish and Pine Nut Salad

The citrus zest and toasted pine nuts transform this simple salad into something quite delicious.

-Toast ¼ cup pine nuts in a heavy skillet over medium heat for a few minutes until lightly brown, being careful not to burn them.

-Cut 1 bunch of radishes into thin rounds.

-Sprinkle gerneously with sea salt and let sit for 20-30 minutes, then drain.

-Wash and spin dry 1 butterhead lettuce.

-Tear into bite sized pieces.

-In a large salad bowl, whisk together the following:

¼ cup extra virgin olive oil

¼ tsp grated lemon zest

¼ tsp grated orange zest

1 TBS fresh lemon juice

1 TBS fresh orange juice

A rounded ¼ tsp sea salt and some freshly ground black pepper

-Stir until salt has dissolved.

-Add lettuce and radishes and toss.

-Serve topped with pine nuts and some crumbled chevre goat cheese if desired.

Red Oak Leaf Lettuce with Balsamic Vinegar and Baked Chevre Goat Cheese

-Preheat the oven to 400 degrees. 

-Coat a small baking pan with 1 TBS extra-virgin olive oil.

-Place ¾ cup bread crumbs in a flat bowl.

-Place 2 TBS extra-virgin olive oil into another small bowl.

-Cut 6 ounces very cold chevre goat cheese into 4 rounds.

-Dip each round into the oil and coat with the breadcrumbs.

-Transfer to the baking pan and proceed with the others.

-Bake until the rounds turn golden brown, about 8 minutes.

-Wash and dry a head of 1 head of red oak leaf lettuce.

For the dressing, whisk together the following:

1 TBS Balsamic vinegar

4 TBS walnut oil or extra-virgin olive oil

Some salt and pepper.

-Drizzle the dressing over the greens and toss to coat.  

-Serve the salad on individual plates and top with a goat cheese round.

Red Kuri Squash Muffins

-Cut 1 red kuri squash in half and scoop out the seeds.

-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender.

-Scoop out flesh and then stir well to blend.

-Preheat oven to 400°F with rack in middle.

-Butter or oil muffin pan if not nonstick.

-Meanwhile, whisk together the following in a large bowl:

1¼ cup whole wheat flour

1 cup oats

2 tsp baking powder

¼ tsp baking soda

1 heaping tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

-In a separate bowl, whisk together the following:

1 stick melted butter

¾ brown sugar

2 cups red kuri squash puree

¼ cup Greek yogurt

2 large eggs

1 tsp vanilla

-Add to dry ingredients and stir until just combined.

-Stir in ½ cup cranberries and 1/4 cup TBS pumpkin seeds or walnuts.

-Divide batter among muffin cups.

-Bake until a wooden pick comes out clean, about 20 minutes.

-Cool slightly on a rack.

Red Cabbage with Bacon and Butter

-Chop up 6 slices of thick cut bacon (I used cowboy bacon).

-Heat a large pot over medium high heat.

-Add the chopped bacon and cook until lightly browned.

-Remove bacon from pan and set aside but leave the grease in the pan.

-Add 2-3 TBS European Style or pasture butter to the pan and turn the heat back to medium high.

-Chop 1 red cabbage in half, then take the core out of each half.

-Lay cut-side down and chop into thin ribbons. Use the whole cabbage unless incredibly enormous.

-Add the red cabbage, give the pot a good stir and cover.

-Let cook, stirring occasionally for 7-8 minutes.

-When tender, taste for salt and serve.

Red Cabbage Salad with Warm Pancetta-Balsamic Vinaigrette

-Place ¼ cup currants in small bowl.

-Heat 3 TBS Balsamic vinegar in saucepan over medium heat until hot (do not boil).

-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

-Thinly slice 6 cups red cabbage (about half a large cabbage).

-Place cabbage in large bowl; set aside.

-Heat large nonstick skillet over medium-high heat.

-Finely chop 4 ounces pancetta (Italian bacon).

-Add pancetta to pan; sauté until brown and crisp, about 5 minutes. Remove from heat.

-Put 1 clove of garlic through a press and stir into pancetta.

-Then stir in currant/vinegar mixture and add 1 TBS olive oil.

-Season with salt and freshly ground black pepper.

-Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper.

-Let stand 5 to 10 minutes.

-Coarsely chop ½ cup almonds.

-Toast in a skillet or toaster oven until lightly browned.

-Add the almonds to the cabbage and toss to blend.

Red Ace Beet Gratin

-Cut the tops off of 1 bunch of Red Ace beets, reserving the tops.

-Roast the beets at 375 for 35-45 minutes until soft when pierced with a knife.

-Remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.

-Bring a large pot of water to a boil while you stem and wash the greens in two changes of water.

-Fill a bowl with ice water.

-When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, 1-2 minutes.)

-Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.

-Heat 1 TBS olive oil over medium heat in a medium skillet, then add 2 cloves of chopped fresh garlic.

-Cook for about 30 seconds, stirring, until fragrant.

-Stir in the greens. Stir together for a minute, season the greens with salt and pepper and remove from the heat.

-Preheat the oven to 375 degrees.

-Oil a 2-quart gratin or baking dish with olive oil.

-Beat together 3 eggs, ¾ cup whole milk, 1 TBS chopped dill, ½ cup grated Gruyère cheese, ¼ tsp salt and some pepper.

-Gently stir in the greens and beets. Scrape into the gratin dish.

-Bake 35 to 40 minutes until set and lightly browned on the top.

-Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Raspberries and Oranges with Lavender Honey

-Combine 1 cup honey and 1 tablespoon lavender blossoms in a small saucepan.

-Cook over low heat for 20 minutes.

-Remove from heat and let cool for 10 minutes.

-Strain mixture through a sieve over a small bowl, discarding solids.

-Combine 1/2 cup of the lavender honey mixture with the following:

2 cups fresh raspberries

4 cups orange sections (about 6 large oranges)

1 TBS grated orange rind

-Cover and chill for 1 hour.

-Spoon fruit mixture over frozen yogurt, regular plain yogurt, or ice cream and drizzle with remaining 1/2 cup lavender honey.

-Garnish with lavender if you like!

Rapini with Balsamic Vinaigrette

-Bring 3 quarts of water to boil in a large pot.
-Cut 1 bunch rapini in to 1 inch pieces then stir into the boiling water along with 2 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.
-Whisk together 2 TBS Balsamic vinegar, 1 TBS maple syrup, 1 clove finely chopped garlic, ¼ tsp dry mustard and 6 TBS extra virgin olive oil together in a medium sized bowl. 
-Season to taste with salt and pepper, then add the blanched rapini and toss to combine.
-Serve at room temperature.

Red Russian Kale Caesar Salad

Raw kale salads are surprisingly/incredibly yummy.  Good and good for you!

-In a jar with a tightly fitting lid, combine a generous ¼ cup extra virgin olive oil with 4 cloves of garlic put through a garlic press.

-Take 2 large slices of bread (any kind works). Chop into ½ inch cubes and place in a bowl.

-Sprinkle the bread with 1-2 TBS of the olive oil/garlic mixture and a pinch of sea salt and toss.

-Toast in the oven or on the stove top for a few minutes until brown and crisp, being careful not to burn them.  Set aside.

-Wash 1 bunch Red Russian kale.

-Take the stems out of the kale by holding the stem, then tearing away the leaf part.  Discard the stems.

-Chop the kale leaves into small pieces, spin or pat dry and place into a salad bowl.

-To the remaining olive oil/garlic mixture add the following:

  A big pinch of sea salt

Freshly ground black pepper

The juice of 1 fresh lemon

-Shake well and then pour over the kale.

-Using your hands, massage the dressing onto the leaves to wilt the salad.  

-Sprinkle with ¼ cup freshly grated Parmesan cheese, toss again and top with the croutons.

Rainbow Chard with Crisped Bread Crumbs

-Sauté ½ cup fresh breadcrumbs in some butter in a small frying pan until crisp and golden.

-Chop 1 bunch of Swiss chard, stems and all and put it in a covered pan with just the water clinging to its leaves to moisten it.

-Check often to see that it has enough water and cook until wilted, about 5-7 minutes.

-Add a TBS of butter and toss to coat the chard.

-Sprinkle with salt and freshly ground black pepper to taste.

-Top with the breadcrumbs and serve.

Rainbow Chard with Chickpeas and Tahini

From Morro East by Sam & Sam Clark.

-Boil a large saucepan full of salted water.

-Cut the stems off of 1 bunch of rainbow chard.

-Wash the stems, then cut them into ½ inch pieces.

-Wash the leaves but keep them whole.

-Put the leaves in the boiling water and blanch for 1-2 minutes until tender.

-Fish the leaves out and then and then refresh under cold water. Drain.

-Then blanch the stems for 2-3 minutes. Drain and refresh.

-Squeeze the excess water out of the chard.

-When you are ready to serve, dress the chard with the following…

2 TBS extra virgin olive oil

A squeeze of lemon

Sea salt and freshly ground black pepper.

-Lay the chard out on a serving platter.

-Drain a can of chickpeas (use the best quality ones you can find).

-Put the chickpeas in a saucepan with the following:

4 TBS water

2 TBS olive oil

A squeeze of lemon

-Stir the tahini sauce  (see recipe below) into the chickpeas and pour them over the chard.

-If you have a mortar and pestle (or you can use a blender)…

-Chop up 1-2 jalapenos and mash them with the following:

2 cloves or garlic

A little cilantro

Lemon juice

Some sea salt and pepper

-Top the chickpeas with the jalapenos.

Tahini:

-Mash 2 cloves of garlic using a mortar and pestle or a garlic press.

-In a small bowl combine the garlic with the following ingredients…

-2½ tsp tahini.

-1 TBS extra virgin olive oil.

-1 TBS fresh lemon juice.

-6 TBS water.

-Stir well, then season to taste with salt and black pepper.

Rainbow Chard Salad with Maple Walnuts and Dried Cranberries

Good, good looking and good for you!

-Finely chop 1 bunch of raw rainbow chard, stems and all.

-Put the chard in a large salad bowl.

-Then put ½ cup walnut halves to a heavy frying pan, add a splash of maple syrup (or a pinch of sugar) and a TBS of butter.

-Cook stirring often until just golden brown. Add to the chard mixture.

-Then add the following:

¼ cup dried cranberries or dried currents

A splash of olive oil

The juice and zest of 1 lime (or lemon)

1 finely chopped clove of garlic

A splash of maple syrup 

A pinch of salt.

-Mix together well.

-Top the salad with ½ cup of crumbled feta cheese and serve.

Rainbow Chard and Fennel Pizza with Prosciutto and Pine Nuts

-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.

-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.

-Then take the stems off of 1 bunch of rainbow chard and finely chop them.

-Roll up the leaves and then chop into thin ribbons.

-Heat 3 TBS olive oil over medium heat.

-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.

-Add the chopped chard and cook until chard is just wilted, about 4 minutes.

-Season with salt and pepper and set aside.

-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.

-Preheat your oven to 450 degrees.

-Brush the pizza dough with some oil.

-Spread the fennel/chard mixture out on the dough and bake for 10 min.

-Then sprinkle with the following:

1 cup grated smoked mozzarella

2-4 ounces sliced prosciutto

The toasted pine nuts

-Bake for another 5 minutes.

-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.

Rainbow Chard and Cheddar Frittata

-Preheat your oven to 350.

-Remove the stems from 1 bunch of Swiss chard and chop into small pieces.

-Stack the chard leaves and roll them up lengthwise and slice crosswise into strips. Set aside.

-Melt 1 TBS butter over medium heat in a skillet or sauté pan with a lid.

-Add 2-3 cloves of chopped fresh garlic and the chard stems and cook for 5 minutes until soft.

-Add the chopped leaves, stir well and cover. Cook over low heat for 5 minutes until chard is wilted.

-In a large bowl beat 7 eggs until frothy.

-Add some salt and pepper and then stir in the cook chard.

-Cut about 6 ounces extra sharp cheddar cheese into small cubes.

-Rinse out the pan you cooked the chard in, then put it back on the heat and melt another TBS of butter in the pan.

-When hot add the egg mixture, then the cheese cubes.

-Cover the pan and pop in into the oven to bake for about 12-15 minutes, until the eggs are just set.

Radish Top Pesto

In the sprit of DIY, why let anything go to waste?

-Wash and spin-dry the tops from 1 bunch of radishes.

-Put ¼ cup sun-dried tomatoes in a small heat proof bowl and then add boiling water to cover. Let stand for 5 minutes to rehydrate.

-Add the radish tops to the bowl of a food processor and process for a few seconds until finely chopped.

Then add the following to the food processor:

1/3 cup chopped roasted almonds.

1/3 cup freshly-grated Parmigiano Regianno cheese.

2 cloves of fresh garlic.

1 TBS or 2 of extra-virgin olive oil

Sea salt and freshly-cracked black pepper to taste

the drained sun-dried tomatoes

-Process for a few seconds until everything is well-combined.

-Serve as an appetizer with sliced bread or with pasta.

Radicchio Salad with Feta and Dates

Soaking the radicchio in ice water is the key to this salad, it removes all trace of bitterness from the radicchio.

-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours.

-Whisk together the following:

The zest from ½ a lemon

2 TBS freshly squeezed lemon juice

½ cup extra virgin olive oil

1/8 tsp salt

1/8 tsp black pepper

-Set aside.

-Halve ½ cup pitted dates lengthwise and then thinly slice crosswise.

-Put the radicchio in a large bowl, add the dates and ½ cup crumbled feta.

-Toss with enough dressing to coat and taste for salt.

Quick Refrigerator Pickles

-Combine the following in a small saucepan.

½ cup white vinegar

2 teaspoons sugar or honey

1 tsp mustard seed

1 clove cracked garlic

1 tsp sea salt

-Heat pan over medium high heat until it begins to simmer and sugar dissolves.

-Cut 1 pound of pickling cucumbers into ½ inch thick slices.

-Toss the following together in a heatproof bowl:

1 tsp dried dill or 2 TBS fresh dill leaves

1 bay leaf

The sliced cucumbers

-Pour the simmering liquid over the cucumbers and stir to evenly coat.

-Allow to cool to room temperature or chill before serving.

Quick Moussaka

-Preheat oven to 450 degrees.

-Cut 1 large or 2 medium eggplants into 1 inch chunks and put in a large bowl.

-Cover with ice water and soak for 10 minutes, then drain and pat dry with a kitchen towel.

-On a baking sheet, toss eggplant with 6 TBS extra virgin olive oil and salt and pepper.

-Spread in a single layer and roast in the oven until soft and golden, 20 to 30 minutes.

-Butter a 4-quart ovenproof dish.

-Transfer eggplant to buttered dish, spreading in an even layer.

-Cut a large X on the bottom of 4 slicing tomatoes and place in a medium sized heat-proof bowl.

-Boil enough water to cover the tomatoes by 1-inch.

-Let stand for 5 minutes, then pour off the water and peel (when cool enough to handle).

-In a large saucepan, warm another 1 TBS extra virgin olive oil over medium heat.

-Add the following:

1 diced onion

2 cloves of garlic (put through a press)

1 pound ground lamb or beef

-Cook, stirring to prevent sticking, until meat is browned about 5 to 7 minutes.

-Stir in the following:

2 tsp tomato paste

The leaves from ½ bunch parsley or a large handful of basil

2 tsps oregano

1 tsp cinnamon

The peeled tomatoes

¼ tsp sea salt

Freshly ground black pepper

-Simmer, crushing tomatoes with the edge of a spoon, 15 minutes.

-Spread the mixture evenly over the eggplant.

-Heat broiler to high.

-In a small bowl, mix together the following:

1 cup ricotta cheese (at room temperature)

4 ounces feta cheese (at room temperature)

1 egg (at room temperature)

1/8 tsp black pepper

A pinch of sea salt

-Pour mixture over the casserole and spread evenly to the edges.

-Broil until topping is browned in spots, 5 to 10 minutes.

-Serve hot.

Puy Lentils with Oven-Dried Sungold Tomatoes and Gorgonzola

From Plenty by Yotam Ottolenghi. Serve these lentils at room temperature over a bed of arugula.

-Preheat your oven to 130 degrees.

-Cut 1 basket of Sungold cherry tomatoes in half or you can use 5-6 slicing tomatoes cut into 4ths the long way. (A mixture of both?)

-Place skin-side down on a baking sheet lined with parchment paper.

-Drizzle with 1 TBS olive oil and 2 TBS balsamic vinegar and sprinkle with sea salt.

-Roast for 1½ hours until semi-dried. Let cool.

 -Very thinly slice 1 red onion and put it in a medium sized bowl.

-Pour over 1 TBS red wine vinegar and sprinkle with 1 tsp Maldon sea salt and let sit for a few minutes until the onion softens.

-Boil 2½ cups of water, then add 1½ cups of Puy lentils, the water should come about ½ inch above the lentils.

-Cook the lentils for 20-30 minutes until tender.

-Drain well, then while still warm, add to the sliced onion.

-Then add 3 TBS olive oil, 3 cloves of garlic put through a press and some freshly ground black pepper.

-Stir to mix and leave aside to cool down.

-Once cool add ½ bunch chopped cilantro, flat leaf Italian parsley and/or basil.

-Taste for salt and pepper.

-Crumble up 1/3 cup Gorgonzola cheese.

-To serve, pile up the lentils on a large plate, integrating the Gorgonzola and the oven-dried tomatoes as you build up the pile.

-Drizzle the tomato cooking juices on top and serve.