Braised Fennel with White Wine and Parmesan

Ingredients

3 TBSP butter

2 bulbs fennel, stems, fronds and base trimmed, bulb cut vertically into ½ inch thick slices

sea salt and ground pepper

1/3 cup dry white wine

¼ cup grated parmesan cheese

Method

1.         Heat butter over medium heat in sauté pan large enough to hold fennel in almost single layer. Add fennel and sprinkle with salt and pepper to taste. Add wine and cover pan. Simmer over medium heat 15 minutes. Turn slices and continue to simmer, covered, until fennel is quite tender, has absorbed most of pan liquid, and starts to turn golden, about 10 minutes longer. Turn fennel again and continue cooking until fennel starts to color on other side, about 4 minutes longer.

2.       Sprinkle fennel with cheese. Transfer to platter or individual plates and serve immediately

Serves 4

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Zucchini with Walnuts

Ingredients:

4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed and sliced crosswise into rounds about ¼ inch thick

sea salt

3 tbsp olive oil

1 small onion

2 tbsp minced fresh herbs of choice

2 tbsp toasted, chopped walnuts

fresh ground black pepper

Method:

Note: Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness.

1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.

2. Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.

3. Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

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Kale Caesar Salad

INGREDIENTS

Salad

12 ounces kale, stemmed and cut into 1-inch pieces (16 cups)

1 oz Parmesan cheese, grated (1/2 cup)

Croutons

3 ounces baguette, cut into 3/4-inch cubes (3 cups)

2 tablespoons extra-virgin olive oil

1/4 teaspoon pepper

1/8 teaspoon salt

Dressing

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 tablespoon Worcestershire 

1 tablespoon Dijon mustard

3 , anchovy fillets, rinsed

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup extra-virgin olive oil

Method

INSTRUCTIONS

1. 1. FOR THE SALAD: Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

   2. FOR THE CROUTONS: Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)

   3. FOR THE DRESSING: Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.

   4. Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining 1/4 cup dressing at table.

Sauteed Cabbage with Miso and Scallions

Ingredients

1 small head green cabbage (1 ¼ pounds), cored and sliced thin

1 tablespoon white miso

2 teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

½ teaspoon sugar

⅛ teaspoon red pepper flakes

2 tablespoons vegetable oil

1 onion, halved and sliced thin

1 carrot, peeled and shredded

Salt

1 garlic clove, minced to paste

4 scallions, sliced thin

1 teaspoon sesame seeds, toasted

Method

Soaking the cabbage gets rid of some of the enzymes that produce sulfurous flavors; do not skip this step.

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, whisk miso, soy sauce, vinegar, sesame oil, sugar, and pepper flakes together in bowl.

2. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, carrot, and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to small bowl.

3. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon vegetable oil, and heat until shimmering. Add cabbage and sprinkle with 1/4 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

4. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion mixture, miso mixture, and scallions. Season with salt to taste, transfer to serving bowl, sprinkle with sesame seeds, and serve.

Zucchini Frittata

Ingredients

3 tablespoons olive oil

4 medium zucchini (about 1 ⅓ pounds), rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)

2 medium cloves garlic, minced

1 - 2 tablespoons minced fresh parsley leaves, tarragon, basil, or mint

6 large eggs

3 tablespoons grated Parmesan cheese

2 teaspoons

Method

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon. 

1. Shred trimmed zucchini on large holes of a box grater or in a food processor fitted with the shredding disk. Wrap shredded zucchini in towels and squeeze out excess liquid. Remove zucchini from towel, place in medium bowl and set aside.

2. Heat 3 tablespoons oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Set aside.

3. Heat broiler. Beat six large eggs with 3 tablespoons grated Parmesan cheese in medium bowl. Stir fully cooked zucchini mixture into eggs. Heat additional teaspoons oil in the now empty skillet over medium heat. Add zucchini-egg mixture; cook until frittata is almost set, 4 to 5 minutes. Slide skillet under broiler and cook until frittata is set and top is browned. Do not let frittata burn. Flip onto serving plate. Serve hot or at room temperature.

Serves 4

Spring Kale Salad

Kale Salad with Walnuts

Ingredients

Dressing:

2 TBSP Extra Virgin Olive Oil

2 tsp fresh lemon juice

2 tsp honey

¼ tsp salt

¼ tsp fresh ground pepper

pinch cumin seeds

Method:

Whisk ingredients until combined.

Salad:

1 bunch kale leaves, ribs removed, sliced thin

1 medium size spring onion, sliced thin

generous handful sugar snap peas, chopped

¼ cup chopped walnuts

Method:

Place ingredients in salad bowl, toss well with dressing. Let sit about 20 minutes to soften the kale and let flavors blend. 

Serves 2-4

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Roasted Turnips with Greens

Ingredients

4 TBSP. grassfed butter
1 bunch hakurei turnips, halved greens, roughly chopped
sea salt to taste
1⁄4 tsp. caraway seeds

Method

1. Heat oven to 400°. Melt 2 tbsp. butter in a 12′′ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.

2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.

Serves 4-6

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Curried Red Lentils, Kohlrabi and Coucous Salad

1/2 cup white wine vinegar
1 1⁄2 TBSP sweet curry powder

2 cloves garlic, pressed
2/3 cup extra-virgin olive oil
16 oz. package dried red lentils (2 1⁄4 cups)
3 kohlrabi, leaves trimmed, thinly sliced; bulb peeled, cut into 1/3 inch dice 1 cup plain couscous
1 cup chopped green onions
1⁄2 bunch kale, chopped
1⁄4 cup chopped fresh mint

Method

1. Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

5. Arrange kale over large rimmed platter, drizzle with 2 to 3 tablespoons remaining dressing. Season with salt and pepper. Mound lentil mixture in center of platter over kale. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Serves 6

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Roasted Acorn Squash with Brown Sugar and Thyme

Ingredients

- 2 acorn squash (about 1 ½ lb each), halved lengthwise and seeds removed

- 3 TBSP unsalted organic butter

- 3 TBSP dark brown sugar

- ¼ tsp dried thyme

- ½ tsp fresh ground pepper

- ¼ tsp sea salt

Method

1.    Heat oven to 400 degrees. In a rimmed baking sheet pour water to about half way up rim.  Place squash halves cut side down on baking sheet. Bake for about 25 to 30 minutes. When squash is very tender and paring knife pierces easily, it is time to remove them from the oven.

2.   Meanwhile, in a small saucepan over low heat, melt the butter, brown sugar, dried thyme, and ground pepper. Whisk occasionally to combine.

3.   Turn broiler to high. Remove any water from baking sheet and place squash cut side up. Sprinkle with sea salt. Spoon a portion of the brown sugar butter mixture onto the squash. Broil for 5 to 8 minutes, until brown and caramelized. Serve immediately.

Serves 4

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Decadent Diner Style Omelet with Caramelized Onion, Swiss Chard and Sausage

Ingredients

Filling

Sausage

- ½ lb mild or hot breakfast sausage

Caramelized Onion

- 1 cup chopped onion

- 2 TBSP water

- 1 tsp brown sugar

Swiss Chard

-1 bundle Swiss chard, de-stemmed and sliced thin

- ¼ tsp sea salt

Omelet

-  2 TSBP butter cut into ½ inch cubes

-  5 large eggs, room temperature

-   ¼ tsp. salt

-   2 TBSP olive oil

-   ½ cup shredded white cheddar cheese

Method

1.    Heat oven to 400 degrees. (this step is only necessary if you plan to finish off the omelet in the oven. Some people may choose to flip omelet and cook completely on skillet. If you are one of these daring souls, then you have no need for a heated oven.)

2.   FILLING: Cook sausage in 10 inch skillet over medium heat, making sure to break up with wooden spoon so that sausage bits are crumbled, until browned, about 6 minutes. Transfer to paper towel-lined plate.

3.   In same pan, add onions and water to fat left in skillet and cook over medium heat, stirring often, until onion is soft and beginning to brown, about 12 minutes. Add brown sugar and stir to combine. Scrape bottom of pan with wooden spoon (you may want to add about a TBSP extra water as you scrape bottom.) Cook for 10 minutes more.

4.   Add Swiss chard and sea salt. Stir. When chard wilts a bit and brightens in color, add sausage back into the mix. Stir to combine. Set aside.

5.   OMELET: With a wire whisk, whisk eggs. Add butter cubes and salt. Stir gently.

6.     Over medium low heat, heat olive oil in 10 inch oven safe nonstick skillet. Add eggs and cook until edges are nearly set, 2 to 3 minutes.( If you are brave, you may flip omelet over and sprinkle with cheese, continuing to cook for another few minutes. Then move to step 8)

7.     Top with cheese and bake eggs until edges are set about 3 to 4 minutes.  CAREFULLY remove skillet from oven.

8.     Transfer to plate and add filling. Fold over to make a half moon. Cut omelet in half and serve.

Serves 2

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Acorn Squash Wedges with Sour Cream

Ingredients

1 ½ lbs acorn squash, skin on, seeds removed, cut into 3/8 inch thick pieces

½ cup Parmesan, grated

3 TBSP dried white breadcrumbs

6 TBSP parsley, finely chopped

2 ½ tsp thyme, finely chopped

grated zest of 2 lemons

2 garlic cloves, minced

salt and pepper to taste

¼ cup olive oil

½ cup sour cream

1 TBSP chopped dill

Method

1.    Heat oven to 375 degrees. Lay acorn pieces flat, cut side down, on a baking sheet lined with parchment paper.

2.   Mix together in small bowl Parmesan, bread crumbs, parsley, thyme, half the lemon zest, and a little salt and pepper.

3.   Brush squash generously with olive oil and sprinkle with crust mix, making sure slices are covered with a nice, thick coating.

4.   Roast for about 30 minutes, or until squash is tender; stick a knife in one wedge and make sure it has softened and cooked through. If top starts to brown too much during cooking, cover loosely with foil.

5.    Mix sour cream with dill and some salt and pepper. Serve wedges warm, sprinkled with remaining lemon zest, sour cream on the side.

Serves 4

Adapted from Plenty by Ottolenghi

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