Thai Celery Salad with Peanuts

Whisk together the following and set aside:

3 TBS extra virgin olive oil

The juice and zest of 1 fresh lime

2 tsp fish sauce

-Cut 9 stems of celery into thin slices on the diagonal.

-Chop up the following into thin slices:

½ a bunch of chives or 3 scallions

1 small red pepper and/or 1 jalapeno

-Take the leaves off of a bunch of cilantro.

-Chop 1/3 cup of roasted salted peanuts.

-Toss the dress with the celery, scallions, peppers, cilantro, and peanuts.

-Serve fresh.

Thai Cabbage Salad

Combine the following in a large glass bowl:

1 head green cabbage, sliced thinly

3 carrots, grated

1 cucumber or 2 lemon cucumbers diced small

1 bunch cilantro, finely chopped

1 jalapeno, finely chopped

-Toss together.

For the dressing:

-In a small glass jar combine the following.

½ cup white vinegar

¼ cup extra virgin olive oil

Few dashes of sesame oil

1/4 cup soy sauce or tamari

1 tsp Sriracha

4 garlic cloves, minced

2 TBS raw sugar

-Shake well.

1 cup peanuts, chopped

-Make dressing in jar and store until ready to serve.

-When ready to serve toss salad and dressing, add peanuts last.

Thai Basil Chicken

-Chop up 4 cloves of garlic and 2 jalapenos (peppers are spicy, use caution when handling).

-Assemble the following to add while stir-frying…

1 TBS fish sauce

1 tsp palm sugar

½ tsp soy sauce or tamari

-Pull all the leaves off of 1 bunch of Thai basil and leave whole.

-Add 2 TBS olive oil or ghee into a heated wok or large frying pan.

-Add the garlic when the pan is hot.

-Stir fry the garlic until aromatic, then add 10 ounces ground chicken to the wok.

-Use a spatula to quickly stir-fry and break the ground chicken meat into small pieces.

-When the chicken meat changes color, toss in the jalapenos and the seasonings (fish sauce, palm sugar and soy sauce) and continue to stir-fry.

-Add in the basil leaves and do a few quick stirs until the basil leaves are wilted.

-Sprinkle two dashes of ground white pepper into the dish, do a final stir and serve immediately.

Tasty and Sons Radicchio Salad

We recommend using Castelvetrano olives for this recipe, they are beautiful, buttery and bright green. 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.

To make the croutons: 

-Preheat oven to 375º F.

-Tear 3 pieces of sandwich bread into quarters.

-Place bread in food processor and pulse to coarse crumbs.

-Transfer crumbs to a rimmed baking sheet.

-Drizzle with 2 TBS extra virgin olive oil and season with salt and pepper, then stir well.

-Bake until golden brown and crisp, about 8 to 10 minutes, stirring several times.

-Remove from oven and allow to cool on the baking sheet.

-Coarsely chop enough pitted green olives to measure a heaping 1/3 cup, set aside.

To make the dressing: Wash 1 lemon thoroughly, then zest.

-Place zest in a small bowl and add 2 TBS lemon juice.

-Mince 2-3 cloves of fresh garlic.

-Sprinkle minced garlic with sea salt and use the flat surface of a chef's knife to scrape the garlic and salt back and forth to form a paste.

-Transfer the paste to the bowl with the lemon.

-Add ¼ tsp coarsely ground black pepper.

-Slowly whisk in ½ cup extra virgin olive oil and taste for salt.

To assemble the salad: Drain the radicchio and spin it dry.

-Transfer it to a large bowl. Add most of the chopped olives, 1 oz finely grated Parmesan and all of the dressing.

-Toss well. Add most of the breadcrumbs and toss again.

-Sprinkle with reserved breadcrumbs and chopped olives and serve.

Szechwan Green Beans

-Assemble the following in order to stir-fry it:

1 pound green or roma beans, tipped an tailed and cut into 1 inch lengths.

3 cloves of finely chopped garlic

crushed red pepper flakes to taste

½ tsp sea salt

-Place a wok or heavy skillet over medium high heat.  

-After a minute, add 2 TBS ghee.

-After another minute, add the beans.

-Raise heat to high and stir-fry for 3-5 minutes until beans are well seared.

-Add the garlic, red pepper flakes and salt.

-Stir-fry 3 more minutes and then remove from heat. 

-Serve warm or at room temperature.

 

Sweet-and-Sour Tofu with Summer Vegetables and Black Rice

From Vegetarian Suppers by Deborah Madison.

For the black rice, measure out 1½ cups black rice. Wash the rice in several changes of water.

-Drain the rice, then put it in a pot and add 2¼ cups water.

-Soak for 1 hour, then add a scant tsp of sea salt and bring to a boil.

-Turn the heat to low and cook for 35 minutes.

-Turn off heat and let the rice stand for 10 minutes to steam before removing the lid.

-Mix together the following:

2 TBS Balsamic vinegar

3 TBS tamari

A scant TBS light brown or maple sugar

½ tsp sea salt

-Chop up 2 slicing tomatoes or ½ pint cherry tomatoes so that you have 1 cup chopped tomatoes.

-Add the tomatoes to the vinegar mixture and set aside.

-Tip and tail several handfuls of green beans.

-Bring a large skillet of water to a boil, add some salt and the beans and cook until just tender/firm.

-Lift them out and rinse to stop the cooking.

-Chop 1 cube of firm tofu into cubes.

-Lower the heat on the skillet and add the tofu, cook for about 3 minutes, then remove to a plate.

-Empty the skillet and return it to the stove.

-Chop up the following:

1 TBS fresh ginger

1 onion or some summer leeks

1 large or 2 small summer squash

1-2 carrots and/or some bok choy

4 cloves of garlic

-Turn the heat on high under the pan and add 4 tsp roasted peanut oil.

-When the pan is hot, add the ginger and stir-fry 30 seconds.

-Then add the onion, carrot and summer squash and stir-fry about 5 minutes.

-Add the garlic, tomatoes, beans and sauce and then the tofu.

-Mix together ¾ cup stock or water and 1 tsp cornstarch and add it to the pan.

-Cook until bubbling and hot, then stir in some chopped cilantro. Serve with the black rice.

Sweet Pickled Onion and Watermelon Radish Salad

Make this pretty salad the day before so the flavors have a chance to meld properly.

-Slice 1 large watermelon radish into thin rounds.

-Cut 1 small onion into thin rounds and then separate into rings.

-Toss together in a large glass bowl or container.

-Zest half an orange then squeeze enough juice so that you have 1/3 cup juice.

-Put the juice in a small bowl and whisk in the following:

2 TBS extra virgin olive oil

2 TBS apple cider vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

-Toss with the radish and onion.

-Refrigerate overnight to chill and meld flavors before serving.

Sweet Corn, Radish and Arugula Salad with Blue Cheese and Toasted Walnuts

-Husk 2 ears of sweet corn, then cut the kernels off the cob.

-Slice ½ bunch of Pink Beauty radishes into thin rounds. 

-Wash and spin dry 2 bunches of arugula. 

-Put the arugula in a bowl and top with the corn and radishes.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some sea salt and pepper. 

-Add 2 TBS Balsamic vinegar and very lightly toss again. 

-Sprinkle on the nuts and add ¼ cup crumbled blue cheese (or Parmesan) and some cherry tomatoes (optional).

Sweet Corn, Cucumber, Fennel and Arugula Salad with Blue Cheese and Toasted Walnuts

-Cut 1 cucumber in half the long way and scoop out the seeds with a teaspoon.  

-Cut the cucumber into half moon shape pieces.

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

-Cut 1 fennel bulb in half the long way and then cut each half the short way into very thin half moon shape pieces.  

-Chop up a handful of basil leaves.  

-Cut ½ pint of Sungold cherry tomatoes in half or chop 2 slicing tomatoes into large chunks.

-Wash and spin dry 1 bunch of arugula.  

-Put the arugula in a bowl and top with the cucumbers, corn, fennel, tomatoes and basil.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some salt and pepper.  

-Then add 2 TBS red wine or Balsamic vinegar and toss again.  

-Sprinkle on the nuts and add ¼ cup crumbled Blue Cheese.

Sweet Corn, Cherry Tomato, Kohlrabi, Arugula, and Blue Cheese Salad

-In a large bowl, combine the kernels from 2 ears of corn, 1 pint halved cherry tomatoes and 1/2 chopped onion.

-Peel and grate 1 kohlrabi. Then chop, wash and dry 1 bunch of arugula. Add both to the salad bowl.

-Put 2 TBS balsamic vinegar in a small bowl and mix in 1/4 cup olive oil and 1/4 cup crumbled blue cheese.

-Pour the dressing over the salad and toss gently to coat. Garnish with crumbled blue cheese and serve immediately.

Tabbouleh

-Add ½ cup coarse bulgur to a medium sized bowl. 

-Add ¼ tsp salt and 1 cup boiling water.

-Cover and let stand until tender, about 25 minutes.

-Drain in a sieve, pressing to remove excess liquid.

-Toss bulgur with ½ tsp salt and ¼ tsp black pepper. 

-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).

-Then add the following:

1 pint halved Sungold cherry tomatoes

1 peeled and seeded chopped cucumber

1 clove chopped garlic

3 TBS extra-virgin olive oil

The zest and juice from 1 fresh lemon

1 big pinch of sea salt

-Serve chilled.

Pasta with Butternut Squash and Bacon

-Boil a large covered pot of salted water for the pasta.

-Peel and then coarsely shred 1 butternut squash on a box grater.

-In 12-inch skillet, cook ½ pound of bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate.

-Drain and discard all but 2 tablespoons of fat from the skillet.

-To same skillet, add the following:

1 clove of garlic, finely chopped

¼ tsp red pepper flakes

-Cook 30 seconds, stirring.

-Add butternut squash and ¼ tsp sea salt.

-Cook 10 minutes, stirring and mashing frequently.

-Stir in the following:

2/3 cup half-and-half

6 sage leaves, finely chopped

-Cook 2 minutes.

-Remove from heat.

-Cook 1 pound of pasta according to package directions.

-Reserve ½ cup cooking water.

-Drain pasta well; return to pot.

-Add chopped bacon, squash mixture and..

½ cup grated Parmesan

The reserved cooking water

¼ tsp sea salt

-Toss until well coated and serve.

 

Butternut Squash Risotto

-Peel 1 small butternut squash, then cut into ½ inch big cubes.

-Peel and then finely chop 1 onion.

-In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.

-Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.

-Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.

-Season with sea salt and pepper.

-Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.

-Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

-Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.

-Continue adding stock and simmering until all stock has been used, about 15 minutes.

-Stir in the following:

1 TBS fresh rosemary, finely chopped

2 TBS unsalted butter

½ cup freshly grated Parmesan

-Serve with additional Parmesan.

 

Maple Roasted Delicata Squash

-Arrange the racks in the upper and lower rungs of your oven and preheat the oven to 425 degrees.

-Cut 2 delicata squash in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Cut 1 red onion in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Put the squash and the onions in a large bowl and add the following:

2 garlic cloves, peeled and smashed

4 springs of thyme

¼ tsp red pepper flakes

-Drizzle with:

2 TBS olive oil

2 TBS maple syrup

-And sprinkle generously with sea salt and pepper; toss to coat.

-Spread vegetables evenly onto two large, rimmed baking sheets.

-Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.

-Taste and season again with more salt and pepper, if desired.

 

Steamed Romanesco with Butter and Thyme

-Break 1 head of romanesco into florets.

-Bring a pot of water fitted with a steamer to boil. 

-Place florets into pot and cover. 

-Steam from 5-7 minutes depending on desired doneness. 

-While romanesco steams, make butter sauce. 

-Combine the following in a small sauté pan:

1 TBS unsalted butter

1 TBS olive oil

1 tsp fresh thyme

-Heat over medium and cook until butter is melted and thyme is fragrant.

-Drain romanesco and return to pot. 

-Drizzle over butter sauce, pepper and sea salt. 

-Toss to combine.

-Taste and adjust for seasonings, serve immediately.

 

Romanesco Alla Diavola

-Fill a large bowl with ice and cold water.

-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.

-Combine the following on a chopping board and then chop together until finely minced.

½ cup brine-cured green olives, pitted

1 TBS salt-packed capers, rinsed and drained

¼ cup finely chopped fresh Italian parsley

Grated zest of 1 lemon

-In a small pot, heat the following over medium-low heat:

1/3 cup olive oil

½ tsp red pepper flakes

-When hot, remove from the heat and stir in the minced olive mixture and:

½ teaspoon sea salt

The juice of 1 lemon

Set aside.

-Bring a large pot of water to a boil and add 1 TBS sea salt.

-Drain the romanesco from its icebath, drop it into the boiling water.

-Add 5 whole peeled garlic cloves.

Cook until the florets are just tender, 5 minutes.

-Drain well, and separate out the garlic cloves.

-Add the cooked garlic cloves to the olive-caper dressing.

 

Curried Kabocha Soup

-Mince up 3 cloves of garlic and 3 TBS fresh ginger.

-Cut 1 kabocha squash in half, then peel and de-seed it.

-Cut it into 1 inch chunks.

-Heat 3 TBS butter in a large Dutch oven over medium heat.

-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.

-Add 4 bay leaves and ½ TBS crushed red pepper flakes; continue cooking for 1 minute more.

-Stir in the squash along with 1 tsp curry powder and ½ tsp sea salt, cook for 10 minutes.

-Raise the heat to medium-high, and add 2 cups low-salt chicken stock.

-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.

-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.

-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.

-Remove bay leaves from soup.

-Using an immersion blender or in batches using a blender, puree until smooth.

 

Roasted Kabocha Squash with Maple Syrup and Fresh Ginger

-Preheat your oven to 425 degrees.

-Peel and seed 1 large kabocha squash.

-Cut the squash into 1 inch thick wedges.

-On a rimmed baking sheet, toss the squash with the following:

3 TBS maple syrup

3 TBS extra virgin olive oil

1 TBS finely grated fresh ginger

6 thyme sprigs

½ tsp sea salt

-Arrange the squash in a single layer on a large baking sheet and roast for 20 minutes.

-Flip and roast for 20-30 minutes longer, until golden and tender.

-Discard the thyme sprigs.

-Transfer the squash to a serving platter and garnish with thyme leaves.

 

Roasted Delicata Squash with Parmesan and Thyme

-Preheat oven to 400 degrees.

-Cut 1 large delicata squash in half, then scoop the seeds out.

-Lay cut side down on a cutting board, then cut into ¼ inch thick half-moon shaped pieces.

-Toss squash slices in a large bowl with the following:

2 TBS extra virgin olive oil

¼ cup freshly grated Parmesan cheese

Some fresh or dried thyme

¼ tsp sea salt and fresh pepper to taste

-Spread the slices on a baking sheet.

-Roast until golden brown and tender, about 25 to 30 minutes.