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

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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Roasted Eggplant with Fried Onion and Chopped Lemon

INGREDIENTS:

- 2 eggplants, halved lengthwise with stem on

- 2/3 cup olive oil

- 4 onions, thinly sliced

- 1 green chili pepper, chopped

- 1 1/2 tsp. cumin powder

- 1 tsp. sumac powder

- 6 ounces sheep feta , broken into large chunks

- 1 clove garlic, minced

- sea salt and black pepper to taste

METHOD:

1. Heat oven to 425 degrees F. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 7 TBSP olive oil and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in oven for about 45 minutes, until flesh is golden brown and completely cooked.

2. While the eggplants are roasting, add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp. salt and cook for 8 minutes, stirring often, so that parts of the onion get dark and crispy. Add the cumin, sumac, and chopped chile and cook for 2 minutes. Remove from heat. Drain oil from onion mixture, reserving oil. Place in bowl with feta. Stir to combine.

3. Use a small serrated knife to remove the skin and pith of the lemon. Course chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the garlic and remaining oil.

4. Assemble the dish as soon as the eggplant is ready. Transfer the roasted halves to a serving dish and spoon the lemon sauce over the flesh. Then spoon onion mixture on top.

SERVINGS: 4

recipe adapted from Jerusalem by Ottolenghi and Tamimi

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Roasted Eggplant with Fried Onion and Chopped Lemon

Potatoes Dauphinois

INGREDIENTS:

- 1 1/2 lb potatoes, sliced to 1/8 inches

- 4 clove garlic, minced

- 2 Tbsp butter 

- 1 cup light cream + 1/4 cup milk

- sea salt and black pepper to taste

METHOD:

1. Heat oven to 300 degrees F.  Generously butter a wide, shallow casserole dish. 

2. In medium bowl, stir garlic into cream and add milk as well.

3. Cover the bottom of the dish with a layer of potatoes. Dot a little butter over the potato layer, season with salt and pepper and then pour some milk over potatoes. Repeat until all ingredients are used, ending with milk layer. Bake for 1 1/2 hours, until very soft and golden brown. If the dish browns too quickly, cover with foil and continue baking.

SERVINGS: 4

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Potatoes Dauphinois

Pablano Butternut Squash Soup

INGREDIENTS:

- 4 Tbsp Extra Virgin Olive Oil, or unsalted butter

- 1 small onion, minced

- 1 pablano chili pepper, seeds removed, finely chopped

- 3 lb Butternut Squash, cut in half, seeds and fibers scraped out with spoon, and reserved. Do not peel.

- 6 cups water

- sea salt

- 1/2 cup coconut milk, or heavy cream

- 1 tsp. brown sugar

METHOD:

1. Heat olive oil in large Dutch oven over medium-low heat until shimmering; add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add pablano pepper,  squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.

Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot.

 Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.

When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender, puree squash with pablano pepper and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in coconut milk and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

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Pablano Butternut Squash Soup