Elaine Walker 7/6/16 Elaine Walker 7/6/16

Roasted Purple Cauliflower

1 head of purple cauliflower
2 tbsp of olive oil
2 cloves of garlic, minced
¼ tsp crushed red pepper flakes
2 tsp fresh thyme, chopped
¼ cup shaved Parmesan
salt and pepper to taste

Preheat your oven to 450-degrees.
Cut the cauliflower into slightly larger than bite-size pieces. Toss with the olive oil, garlic, red pepper flakes, chopped thyme, salt and pepper.
Lay the cauliflower on a baking pan with the cut flat side facing down.
Roast in the oven for 15 minutes or until the cauliflower stems are fork tender.
Sprinkle with the parmesan while still hot and serve.

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Elaine Walker 5/31/16 Elaine Walker 5/31/16

Indian-Style Mustard Greens

Adapted from Food and Wine

1 1/4 pounds mustard greens, stemmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
6 garlic cloves, chopped
4 jalapeños, seeded and finely chopped
One 2-inch piece of fresh ginger, peeled and chopped
2 red onions, finely chopped
1/4 cup vegetable oil
Salt

Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
Season with salt and serve.

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Elaine Walker 10/20/15 Elaine Walker 10/20/15

Parsnip Oven Fries with Balsamic Yogurt Dip

For the Oven-Fries

3 parsnips
1 tablespoon fresh rosemary, chopped plus 5 whole sprigs of rosemary
1 clove garlic, finely minced
3 tablespoons olive oil
1/2 teaspoon ground cumin
osher salt, freshly ground pepper

For the Yogurt Dip

1/2 cup balsamic vinegar
3 tablespoons light brown sugar
1/2 cup plain

Preheat oven to 450°F.
Peel the parsnips and chop them into 3" lengths. Cut each piece in half, lengthwise. Lay the pieces cut side down so that is stable on your cutting board. Cut them into fries by slicing toward the core in half inch wide pieces. For best results try and make all the fries roughly the same size so that cook evenly.
Place the fries, chopped rosemary, garlic, and oil in a large work bowl. Season with salt and pepper. Toss to coat.
Arrange the fries in a single layer on a rimmed baking sheet and place the whole sprigs of rosemary on top, evenly distributed.
Bake for 10 minutes, then turn the parsnips and roast for another 10 minutes or until the parsnips are tender and browned in spots.
While the parsnips are baking, combine the balsamic vinegar and brown sugar in a small, heavy saucepan and heat over medium-high heat, stirring constantly until sugar dissolves. Allow the mixture to come to a rapid boil and cook for 3 to 5 minutes, or until it has reduced in volume by about half. You may need to reduce the heat to prevent a boil over.
Immediately transfer the reduction to work bowl to prevent it from sticking to the saucepan as it cools. Soaking the saucepan at this point in soapy water will make cleanup much easier.
When they have finished baking, remove the fries from the oven and discard the rosemary sprigs. Season with the cumin, as well as additional salt and pepper to taste.
After the balsamic sugar mixture has cooled mix 2 tablespoons with the yogurt. Stir until mixture is smooth. Add more to of the reduction to achieve the flavor and sweetness you desire. Serve with the fries.

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Elaine Walker 10/20/15 Elaine Walker 10/20/15

Glazed Delicata Squash

2 Delicata squash
2 medium red onions
5 cloves garlic, smashed
4 fresh thyme sprigs
1/2 teaspoon red pepper flake
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and freshly ground black pepper

Arrange your oven racks in both the upper and lower positions and preheat to 425°F degrees.
Wash the squash, the cut them half lengthwise. Remove the seeds with a spoon and cut into 1/3-inch thick slices.
Remove the stem and root end of the red onions and cut in half lengthwise, then cut into 1/2-inch rings
Place the squash, red onion, garlic, thyme, and red pepper flake in a large work bowl. Drizzle with the olive oil and maple syrup, season generously with salt and pepper, and toss to coat.
Spread the vegetables evenly onto two rimmed baking sheets. Place in the oven, one sheet pan on the top rack and one on the bottom. Bake for 15 minutes then shake the pans to toss and switch positions; top pan is replaced on the bottom and vice versa. Bake for another 10-15 minutes.
Remove from the oven, season again with more salt and pepper, to taste. Enjoy.

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Elaine Walker 10/13/15 Elaine Walker 10/13/15

Soup of Canellinni Beans, Fennel, and Mustard Greens

1 white onion, thinly sliced
1 fennel bulb, thinly sliced
3 cloves garlic, minced
1/2 bunch mustard greens, torn into bite sized pieces
15-ounce can of canellinni beans, drained
4 cups low-sodium chicken stock
1 tablespoon olive oil
Salt and freshly ground black pepper
4 tablespoons parmesan cheese, grated and divided
1/2 a lemon, cut into wedges

In a large heavy stock or soup pot heat the olive oil over medium-high heat. Add the onion and fennel and cook until the fennel is softened, about 7–8 minutes.
Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes.
Add the beans and chicken stock and bring to a boil. Reduce heat and simmer gently, being careful not to mash the beans, for 10 minutes.
Add half of the parmesan cheese and season with salt and pepper to taste.
Divide among bowls, top with a pinch of parmesan. Serve with lemon wedges.

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Elaine Walker 10/6/15 Elaine Walker 10/6/15

Joi Choi Kimchi

1 head Joi Choi
1-1/2 teaspoon Korean chili pepper flake
1 tablespoon fish sauce
1 teaspoon sugar
1 clove garlic, minced
1/2 teaspoon ginger, finely grated
2 green onions, sliced
1 carrot, julienned
1 red bell pepper, julienned
2 tablespoons salt

Wash the Joi Choi and remove the stems. Cut the leaves into 4″ lengths.
In a large bowl, dissolve the salt in 4 cups water and soak the Joi Choi leaves for 45 minutes. Rinse and pat dry.
In a bowl mix together the Korean chile pepper flake, fish sauce, sugar, minced garlic, and grated ginger.
Add the green onion, carrot, and red bell pepper to the chili paste and mix well. add the Joi Choi and mix again.
Pack the mixture into an airtight container and leave out at room temperature for a day. Can be eaten right away or refrigerated for another day or two before serving. Kimchi is great on its own, as a side, in asian soups or as the secret weapon in your grilled cheese sandwich.

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Elaine Walker 9/22/15 Elaine Walker 9/22/15

Summer Squash, Goat Cheese and Walnut Pizza

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
6 ounces pizza dough (we like Pastaworks store bought dough, but you could try to replicate Apizza Scholls awesome dough recipe)
1/2 small onion, thinly sliced
1/4 cup fresh mozzarella, shredded
1 teaspoon chopped parsley
1/4 pound summer squash, thinly sliced on a mandoline
2 ounces fresh goat cheese, crumbled
2 tablespoons chopped toasted walnuts
Pinch of crushed red pepper
All-purpose flour, for dusting
Salt and freshly ground black pepper

Preheat the oven, with a pizza stone set on the middle rack, to 500°.
In a small bowl combine the olive oil with the minced garlic and let stand.
On a lightly floured work surface roll out the dough to form a 12-inch round, that is about a 1/4 inch thick. Transfer the round to a lightly floured pizza peel (Pizza peels make this so much easier but any flat, light and heat resistant board, like a thin wooden cutting board, will work with some coaxing with a spatula).
Leaving a 1/2-inch border of dough, brush the round with the prepared garlic oil and sprinkle with crushed red pepper, salt and black pepper.
Scatter the onion slices over the round and top with the mozzarella and parsley.
Arrange the squash slices on top in a single layer, overlapping them slightly.
Dot with the crumbled goat cheese.
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.
Carefully remove from the oven and transfer the pizza to a work surface.
Sprinkle with the walnuts and drizzle with olive oil.
Slice, serve and enjoy!

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Elaine Walker 9/8/15 Elaine Walker 9/8/15

Stir-fried asian greens in garlic and chiles

1 bunch Red Choi or other Asian green
4 cloves garlic, roughly chopped
2 fresh chiles (to your taste and heat preference; Cayenne for hot or Jimmy Nardello for a more mild flavor... removing the seeds will reduce the heat as well), stemmed and sliced on the bias.
3 tablespoons peanut oil
1/4 teaspoon salt

Inspect the greens for any wilt and then wash in a sink or bowl full of the coldest water possible. Repeat the washing several times making sure the water is very cold.
Slice the greens into pieces slightly larger than bite size. Slice the ribs and stems into 1" pieces. Split any large or wide stems in half.
Heat the peanut oil in a wok or heavy bottomed dutch oven until heated through and shimmering. Add the garlic, chiles and salt and cook for about 1 minute. The garlic should be fragrant but make sure it doesn't start to turn brown.
Add the greens and increase the heat slightly. Stir fry for 4 minutes or until the leaves just begin to go limp but the stems are still crunchy.
Using tongs turn the greens out onto a plater or plate in a single layer. Avoid piling them into a bowl as the cooking may continue. Serve immediately.

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Elaine Walker 9/1/15 Elaine Walker 9/1/15

Lovage, Caramelized-Onion and Potato Frittata

adapted from the Wall Street Journal

1/2 pound potatoes
3 large yellow onions, thinly sliced
1 walla walla onions, thinly sliced
2 cloves garlic, smashed
1 tablespoon lovage leaves, chopped, plus additional for garnish
8 large eggs, set out to warm to room temperature
5 tablespoons olive oil
4 tablespoons butter
Salt and freshly ground black pepper

Preheat oven to 400 degrees.
Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes.
Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Turn out the onion mixture from pan into a bowl and set aside.
Preheat broiler to high.
In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
Rinse and dry skillet.
Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes.
Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter.
Sprinkle with chopped lovage. Serve warm or at room temperature.

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Elaine Walker 8/26/15 Elaine Walker 8/26/15

Grilled Romaine and Halloumi Chese with Mint Vinaigrette

adapted from epicurious.com

6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh mint, chopped and divided
2 teaspoons Dijon mustard
1 garlic clove, finely chopped
2 hearts of romaine, quartered lengthwise
1 large red onion, cut crosswise into 1/3-inch-thick rounds
1 8-ounce package Halloumi cheese, cut crosswise into 8 slices

Prepare barbecue to medium-high heat.
Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper.
Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter. Separate rings.
Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates.
Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.

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Elaine Walker 8/12/15 Elaine Walker 8/12/15

Fried Eggplant With Chickpeas and Mint Chutney

adapted from the New York Times

FOR THE EGGPLANT:

2 eggplant, sliced into 1/4-inch-thick rounds
4 tablespoons olive oil, more as needed
1 white onion, halved and thinly sliced
2 garlic cloves, minced
1 pound ripe tomatoes, chopped
15-ounce can cooked chickpeas, drained and rinsed
1 ½ teaspoons garam masala
½ teaspoon sweet paprika
¼ teaspoon black pepper
⅛ teaspoon cayenne
sea salt, as needed

FOR THE MINT CHUTNEY:

1 cup mint leaves
1 cup cilantro leaves and tender stems
1 jalapeño pepper, seeded and roughly chopped
1 green onion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice
¼ teaspoon sea salt
Plain yogurt (optional)

Season the sliced eggplant with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil. When the oil is heated add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if things begin to dry out. Transfer cooked eggplant to a plate lined with paper towels to drain and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until golden soft.
Add garlic to the onions and cook until fragrant, 1 or 2 minutes longer.
Add all the spices and cook for 1 minute longer, then add tomatoes, chickpeas and 2 tablespoons of water.
Partly cover the pan and bring to a simmer. Continue cooking until tomatoes start to break down, about 10 to 15 minutes.
Add eggplant to the pan and cook until sauce thickens, or about another 5 to 10 minutes.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and adjust for more lemon juice or salt as needed.
Serve the eggplant topped with the chutney and, if using, the yogurt.

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Elaine Walker 7/27/15 Elaine Walker 7/27/15

Poblano, Mushroom, Zucchini and Corn Tacos

2 tablespoons vegetable oil
1 medium sized white onion, chopped
1 pound tomatoes, chopped
2 cloves garlic, minced
2 ancho poblano chiles
1 ear of white corn, kernels cut from the cob
2 medium zucchinis, unpeeled and cut into ½-inch cubes
1 cup crimini mushrooms, scrubbed clean and sliced thin
3 tablespoons cilantro, chopped
2/3 cup heavy whipping cream
2/3 cup queso fresco
2 cups cabbage, shredded
1 teaspoon ground cumin
Salt and pepper
fresh corn tortillas
3 limes, cut into quarter wedges
Hot sauce (optional)

Heat 2 tablespoons of the oil over medium heat in a large pot.
Add the onion and cook, stirring often, about 8-10 minutes or until they are golden brown. Add the garlic for the last minute of cooking.
In a blender or food processor puree the tomatoes. Set aside.
Roast the whole poblanos over the flame of your gas range, on the grill, or under the broiler until the skins are charred black all over. While hot, place in a tea towel and roll up tight to steam and loosen the skins. Once they are cool enough to handle use your hands to slip the pepper from its skin and give it a good rinse under cool water. Slice into thin strips. Set aside.
Once the onions have finished cooking add the tomato puree. Cook, covered, stirring often until slightly thickened, about 3 minutes.
Increase the heat to medium high and add the sliced poblanos, corn kernels, zucchini, and heavy cream. Stir well to combine and cook for 4 minutes. Add the mushrooms and continue to cook until the zucchini is soft but not mushy and the mushrooms have softened and absorbed some of the sauce, about 3 minutes more. Remove from heat and mix in cumin, then season to taste with salt to taste.
Meanwhile, as the vegetables cook, heat a frying pan over medium high heat and warm each tortilla for about 30 seconds, flipping once. Wrap the tortillas in tin foil or a towel and place in a warmed oven to keep, or use a tortilla warmer.
Transfer the vegetable mixture to a serving platter and top with the chopped cilantro. Serve with the shredded cabbage, lime wedges, queso fresco, hot sauce (if using) and the warm tortillas. Assemble and enjoy.

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Elaine Walker 7/27/15 Elaine Walker 7/27/15

Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions

1 pound new potatoes, scrubbed and cut into quarts
2 new onions, peeled and thinly sliced
6 cloves garlic, peeled
1/4 pound pancetta
3 tablespoons parsley, chopped
3 tablespoons olive oil
Salt and pepper

Preheat oven to 425°F.
In a skillet set over medium high heat, sauté the pancetta until crispy. Using tongs, transfer to a plate or pan lined with paper towels to drain and cool.
Toss the potatoes and oil together in a mixing bowl and spread in a single layer in a shallow roasting pan. Roast for 20 minutes.
Top the potatoes with the sliced onions and garlic cloves and roast for an additional 45-60 minutes, or until the potatoes are browned. Make sure to check and stir every 10 minutes to prevent burning.
When finished, turn the potatoes, onions and garlic out of the pan into a serving bowl and toss with the chopped parsley and pancetta.

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Elaine Walker 7/21/15 Elaine Walker 7/21/15

Super Fast Kimchi

3 cups bilko cabbage, shredded
1 tablespoon sambal olek (Indonesian raw chili paste, available in the Asian section of most grocers)
3 tablespoons rice wine vinegar
4 cloves garlic, thinly sliced
pinch of salt

Mix all ingredients together in a bowl with an airtight lid.
Chill overnight or up to a full day.
Serve over rice, eggs, in a grilled ham and cheese sandwich, as a replacement for sauerkraut on hot dogs, in soups like ramen or just eat it right out of the bowl!

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Elaine Walker 7/14/15 Elaine Walker 7/14/15

Greek Broccoli Salad

For the Salad

1 head of broccoli, florets removed and sliced into bite-sized pieces
¼ cup shallot, chopped
¼ cup kalamata olives, thinly sliced
¼ cup crumbled feta cheese
⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
¼ cup slivered almonds

For the Dressing

¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon salt
Pinch red pepper flakes

Toss together the broccoli, sun-dried tomatoes, shallot, feta, olives and almonds in a large salad bowl.
Whisk together all of the dressing ingredients in a small bowl.
Drizzle the dressing over the salad and toss well.
Let the salad rest on the countertop for 30 minutes before serving to bring all the flavors together.

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Elaine Walker 7/7/15 Elaine Walker 7/7/15

Chilled Carrot and Squash Soup

1 tablespoon olive oil
1 clove garlic, minced
1/4 cup red onion, chopped
3 cups reduced sodium chicken broth
1-1/2 cups carrots, sliced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1 cocozelle squash, chopped
3/4 cup plain yogurt
1/2 cup chives or green onions, chopped for garnish

In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.
Add the carrots and broth. Cover and bring to a boil.
Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.
Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.
Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.
Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.
Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.
Stir in the yogurt until well combined.
Divide into serving bowls and garnish with chives.

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Elaine Walker 6/30/15 Elaine Walker 6/30/15

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

2 Nero Tondos, trimmed, peeled and julienned into matchsticks
1 granny smith apple, cored and julienned into matchsticks with skin
1 Carrot, peeled and julienned into matchsticks
2 tablespoons fresh mint, minced
½ cup green onions, sliced
3 tablespoons honey
Juice of one lime
3 tablespoons olive oil
1 jalapeño, minced (discard the seeds for a milder dressing)
1 clove garlic, minced
½ teaspoon salt

Combine the Nero Tondo, apple, carrot, mint and green onions in a large bowl.
In a smaller bowl combine the remaining ingredients and whisk to mix well. Adjust the salt and pepper to your liking.
Toss gently together the vinaigrette and the slaw in the larger bowl. Enjoy!

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Elaine Walker 6/24/15 Elaine Walker 6/24/15

Curly Kale Bruschetta

6 Curly kale leaves, stems removed and cut into bite sized pieces
3 tablespoons extra virgin olive oil
1 onion, sliced
2 sprigs fresh rosemary
1 red chili such as Cayenne or Piquillo, with seeds removed and sliced thin
5 garlic cloves, 4 sliced thin plus 1 cut in half
1 baguette, sliced on the bias 1/2 inch thick
6 oz. crumbled Goat Cheese
Salt and freshly ground black pepper

In a heavy-bottomed pan with a lid heat the olive oil over a medium heat.
Add the onion, turn down the heat and fry gently until very tender, 5 minutes or so.
Add the rosemary, sliced chili and 4 sliced garlic cloves and fry for 1 minute.
Add the kale and season with salt. Cover the pan with the lid and reduce the heat to the lowest temperature possible. Cook gently for about 20 minutes making sure to stir every 5 minutes or so.
Meanwhile, heat a griddle or grill pan over medium high heat. If you do not have a grill pan prepare a broiler pan and set your broiler to low.
Place the bread slices in the pan and toast until crusty and golden brown. Alternatively, place the bread on a single layer of your broiler pan and toast in the oven, making sure to keep a close eye on the progress (all broilers are different, you may need to increase the temperature to high or position the rack closer to the broiler).
Rub each piece of toasted bread on both sides with the cut garlic clove.
Once the kale has finished cooking turn off heat, remove the rosemary and discard. Season to taste with salt and pepper.
Spoon the kale mixture onto each slice of bread and top with a small amount of crumbled goat cheese.

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