Watermelon Radish Salad

Watermelon Radish Salad

• ¼ cup vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 shallot, sliced thin
• 2 watermelon radish, thinly sliced
• 8 oz. burrata or fresh mozzarella, torn into pieces
• 1 lemon, zested and juiced
• 2 teaspoons fresh green onions, chopped
• Salt and freshly ground black pepper

1. Heat the vegetable oil in a small saucepan over medium heat.
2. Add the shallot and stir frequently, about 5 -7 minutes, or until light golden-brown.
3. Remove at once with a slotted spoon and drain on a plate covered with a paper towel. 
4. Layer the watermelon radish slices around the bottom of each plate.  Add the half of the burrata or mozzarella to each plate and drizzle with the olive oil and lemon juice.
5. Sprinkle the lemon zest, chopped green onions, shallots, salt, and pepper to taste.

Curly Kale Bruschetta

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

1. In a heavy-bottomed pan with a lid heat the olive oil over a medium heat.
2. Add the onion, turn down the heat and fry gently until very tender, 5 minutes or so.
3. Add the rosemary, sliced chili and 4 sliced garlic cloves and fry for 1 minute.
4. 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.
5. 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.
6. 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).
7. Rub each piece of toasted bread on both sides with the cut garlic clove.
8. Once the kale has finished cooking turn off heat, remove the rosemary and discard. Season to taste with salt and pepper.
9. Spoon the kale mixture onto each slice of bread and top with a small amount of crumbled goat cheese. 

Whole Braised Beets

Whole Braised Beets

• 3 whole beets with their greens (washed well and patted dry)
• 2 tablespoons butter 
• 1 cups low sodium chicken or vegetable stock
• 1 tbsp chopped fresh mint
• 1 tbsp cider vinegar
• Salt to taste

1. Add the butter to a skillet over a medium heat until it begins to froth.
2. Carefully place the beets into the skillet so that all the root tips rest in one direction and the greens in the other. Sear them in the butter until the greens are wilted.
3. Pour in the broth, cover, and simmer until roots become tender, about ten minutes.
4. Turn off the heat and transfer the beets to a serving dish using tongs.
5. Drizzle with the cider vinegar and finish with the fresh chopped mint and a dash of salt.

Garlic Scapes 2 ways

Garlic Scapes 2 ways

01. Garlic Scape Pesto

• 10 large garlic scapes
• 1/3 cup sunflower seeds
• 1/3 cup finely grated Parmigiano-Reggiano
• 1/2 cup Basil
• Juice from 1 lemon
• Kosher salt and black pepper
• 1/3 cup extra-virgin olive oil

1. In a food processor, pulse the Garlic Scapes for 30 seconds.
2. Add the sunflower seeds and pulse for an additional 30 seconds.  Scrape down sides of the bowl.
3. Add the oil and run on high for 20 seconds.
4. Add the cheese and pulse until combined.
5. Add the basil and lemon juice and pulse til you reach the consistency you like.
6. Add the salt to taste and serve immediately (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

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02. Garlic Scape Compound Butter

• 1/3 cup unsalted butter, softened
• about 2 garlic scapes, minced
• about 2 tablespoons fresh dill, minced
• 1/2 teaspoon sea salt, to taste

In a bowl, mix the herbs and salt with the butter a little at a time making sure to taste as you go. Get the ratio of garlic to dill to salt the way you like it. Once you are satisfied with the flavor turn out the bowl onto a piece of parchment paper or plastic wrap and work into a rolled log. Roll up and seal the ends, making it easy to slice and use later. You can store in the fridge for up to 2 weeks or even longer in the freezer.

Try it on bread for a stunning Summer appetizer or finish off a grilled steak (we think NY Strip works best) with a big slab of the butter while the meat rests.

 

Chicory with White Beans

Chicory with White Beans

adapted from The New York Times

• 1 pound dried cannellini beans, washed and picked over, soaked for 4 to 6 hours in 2 quarts water and drained
• 1 medium onion, peeled, cut in half
• 4 garlic cloves, peeled and crushed
• 1 bay leaf
•  Salt to taste
• 1 pound red rib chicory, leaves separated from stems
• 3 tablespoons olive oil
• 2 garlic cloves, minced

1. In a large pot bring to a boil the soaked and drained beans with 2 quarts water. Skim any foam that appears, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning.
2. Remove and discard the onion and bay leaf. Drain through a colander set over a bowl to reserved the cooking liquid.
3. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose. Add more liquid as needed.
4. Prepare a bowl of cold water and set aside.
5. Generously salt a large pot of water and bring to a boil.  Add the Chicory and cook until just tender, about 2 minutes. Transfer to the bowl of cold water to stop the cooking and then drain. Squeeze out water and chop coarsely.
6. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the minced garlic, cook for 30 seconds, and stir in the chicory. Cook for about 1 minute, stirring, until the chicory is nicely coated. Season with salt and pepper.
7. Serve with the mashed beans.

Kolhrabi Carrot Fritters with Avocado Cream

Kolhrabi Carrot Fritters with Avocado Cream

adapted from A Couple Cooks

For Fritters

• 2 kohlrabi, 
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
• Green Garlic, sliced thin for garnish

For Avocado Cream

• ½ avocado
• ¼ cup plain yogurt
• The juice from ½ a lemon
• ¼ teaspoon kosher salt

1. Peel the outer layer of the Kohlrabi with a veggie peeler. Peel the carrot. Shred the vegetables in a food processor or by hand using a box grater. Dump the shredded vegetables onto a tea towel and roll up, squeezing to remove as much of the moisture as possible.

2. In a bowl combine egg, ¼ teaspoon kosher salt, and the cayenne. Add shredded vegetables and mix to combine.

3. Heat the oil in a large skillet over medium high heat. 

4. Form small patties from the fritter mixture with your hands. Add them 1 or 2 at a time into the oil pressing gently to flatten. Fry one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

5. In a small bowl, fold together the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream. 

6. Serve fritters topped with the avocado cream and sliced green garlic.

Colorful Braised Collards, Mustards, and Chard with Bacon

Colorful Braised Collards, Mustards, and Chard with Bacon

• 1/2 pound bacon slices, roughly chopped
• 4 garlic cloves, thinly sliced
• 2 cups chicken stock
• 1/3 cup cider vinegar
• 2 tablespoons sugar
• 1 bunch Rainbow chard, ribs removed and diced into 1/4 inch pieces
• 1 bunch collard greens, ribs removed and diced into 1/4 inch pieces
• 1 bunch mustard greens, ribs removed and composted
• Salt and freshly ground black pepper

1. Cook bacon over medium-high heat until bacon is well browned. Remove from the pan and drain on a paper towel. Drain all but 3 tablespoons of the bacon fat from the pan.

2. Add diced ribs of Collard and Chard to bacon grease and cook until crispy and browned in places, about 5 minutes. Remove from pan and drain with bacon.

3. Add garlic to remaining bacon grease and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium-low and continue to cook for another 30 minutes, checking in from time to time.

4. Toss bacon and crispy ribs with greens. Season with salt and pepper, to taste.

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

adapted from the Splendid Table

• 2 stalks green garlic, white and tender green parts only, sliced thin
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon unseasoned rice wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 pound snap peas, trimmed, stringed, cut into 1-inch pieces on the diagonal
• 5 hakurei, trimmed, and sliced very thin 
• 2 tightly packed tablespoons coarsely chopped fresh mint, plus additional sprig for garnish
• 4 ounces queso fresco or other fresh cheese such as queso panela, fresh ricotta or farmer’s cheese, crumbled

1. In a large serving bowl, combine the garlic, lemon juice and vinegar, and let macerate 10-15 minutes. Slowly whisk in the olive oil, then add salt and pepper as needed.

2. Add the snap peas, hakurei slices and mint, and toss to coat in the dressing. Taste for seasoning, adding more lemon, salt and pepper as needed. Sprinkle the crumbled queso fresco over the top, give an additional toss to distribute and garnish with a sprig of mint. 

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

• 1 (3.5-4 pound) butternut squash, peeled and seeded

• 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)

• 1-2 small to medium sized onions

• 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)

• 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)

• 1 tablespoon fresh, minced thyme (do not include any stems that are woody)

• 1/4 cup extra virgin olive oil

• salt and pepper, to taste

1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.

3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.

4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.

Mashed Parsnips and Potatoes with Chives and Parsely

Mashed Parsnips and Potatoes with Chives and Parsely

Adapted from Simply Recipes

• 1 1/2 pounds parsnips

• 1 1/2 pounds yukon gold potatoes

• 2 teaspoons Salt

• 4 1/2 cups water

• 2 Tbsp unsalted butter

• 1/2 teaspoon salt

• 1 Tbsp chopped parsley

• 1 Tbsp chopped chives

• 1/8 teaspoon freshly ground black pepper

1. Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions.

2. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.

3. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.

4. Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don’t over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.

Braised Red Kuri Squash

Braised Red Kuri Squash

Adapted from Louisa Shafia

For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.

• 1 red kuri squash, any size
• 2-3 tablespoons olive oil
• 1 garlic clove, minced
• Water
• Salt

1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.

Glazed Acorn Squash

Glazed Acorn Squash

From Martha Stewart Living

• Vegetable oil
• 2 acorn squashes, halved, seeded and sliced into 1 inch crescents
• Coarse salt and ground pepper
• ½ cup packed dark-brown sugar

1. Preheat oven to 400 degrees.
2. Line two rimmed baking sheets with aluminum foil and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squash with half the sugar.
3. Roast until sugar has melted, about 5 minutes.
4. Remove baking sheets from oven. Using tongs, turn pieces over. Season with salt and pepper; sprinkle evenly with remaining sugar.
5. Roast until tender, about 20 minutes.

Stewed Sweet Peppers (Peperonata)

 Stewed Sweet Peppers (Peperonata)

Great for a bruschetta topping

From Saveur

• ⅓ cup extra-virgin olive oil
• 6 mellow star peppers (red), seeded, and cut into strips
• 4 cloves garlic, thinly sliced crosswise
• ½ medium white onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. red wine vinegar

1. Heat oil in a 4-qt. saucepan over medium-high heat.
2. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
3. Stir in vinegar and transfer to a serving bowl.

Tortilla Espanola

Tortilla Espanola

Adapted from our Galician friends and Saveur

This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a bocadillo (sandwich) on a baguette. A quick note: Add the potato mixture while it’s hot enough to start cooking the eggs but not so hot as to soufflé them.

• 3⁄4 cup Spanish olive oil
• 6 potatoes, peeled, quartered, and thinly sliced
• 1 medium yellow onion, peeled, halved, and thinly sliced
• 6 eggs

1. Heat oil over medium-high heat in a 10″ sauté pan.
2. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
3. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onion with a slotted spoon to beaten eggs. Reserve oil.
4. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
5. Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate.
6. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes.
7. Cut into wedges and serve at room temperature.

Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

• 3 tablespoons olive oil
• 1 small red onion, chopped fine
• 5 cloves garlic, cut into 3 pieces
• 2-3 sweet peppers seeded and sliced
• 1 cup of tomatoes (any kind!), blended smooth
• 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
• 1 cup vegetable broth (recommended: organic vegetable broth)
• 1 generous handful fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.

Parsley Vinaigrette

Parsley Vinaigrette

Adapted from Epicurious

• 2 cups (packed) flat-leaf parsley (leaves and stems)
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon Champagne vinegar
• 1 garlic clove, crushed
• Kosher salt and freshly ground black pepper

1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
2. Season to taste with salt and pepper.

Garlicky Ginger Joi Choi

Garlicky Ginger Joi Choi

Adapted from Barefeet in the Kitchen 

• 1 joi choi
• 1 1/2 tablespoons light flavored olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, peeled and then minced
• 3 tablespoons water
• course sea salt to taste
• 1/2 teaspoon sesame oil

1. Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender – we loved them.) Rinse clean under cold running water. Drain and set aside.
2. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

Adapted from All Recipes

• 2 cups chopped onion
• 2 tablespoons margarine
• 2 1/2 pounds peeled and cubed potatoes
• 5 cups boiling water
• 4 cubes chicken bouillon
• 3 cups fresh broccoli, cooked and drained
• salt and pepper to taste
• 3 cups shredded Cheddar cheese

1. In a large stock pot saute onion in butter.
2. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. 
3. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. 
4. In a blender or food processor puree half of the soup and return to stock pot.
5. Season with salt and pepper. 
6. Add cheese and heat soup through until cheese is melted. Serve warm.