Pasta w Leeks and Prosciutto

  • 2 Leeks, washed, white and light green parts sliced

  • Zest of 1 large lemon

  • 4 TB TB olive oil

  • 4 TB butter, divided

  • 1 lb fresh pasta

  • 1-2 C frozen peas

  • 7 oz prosciutto ( 2 packages), torn

  • 1 C. parmesan or pecorino

  1. Saute leeks in oil and  2 TB. butter until just starting to caramelize. Add zest of 1 lemon.

  2. Cook pasta in salted water. Drain, reserving 2 C water.

  3. Add pasta to leeks, toss with 2 TB butter, reserved water, peas until silky. Add an extra glug of olive oil because you can.

  4. Off heat, add prosciutto and parmesan and cracked black pepper.

Thai Braised Cashew Chicken

  • 1/2 C. Green Thai Curry paste

  • 1 TB. Canola oil

  • 1 13.5 oz. can regular coconut milk

  • ¼ C. almond butter

  • Juice 2 Limes- zest reserved for gremolata

  • 4 Kaffir Lime leaves if you can find

  • 1 TB brown sugar

  • 1 TB fish sauce

  • 2 lbs. boneless skinless chicken (thighs or breasts)

 

1.    Preheat oven to 350.

2.    In a medium Dutch oven, stir fry oil and curry paste until fragrant.

3.    Add the coconut milk and whisk to combine.

4.    Add the almond butter and whisk until it melts into sauce.

5.    Add the lime juice and kaffir leaves, sugar and fish sauce, whisking to combine.

6.    Bring to a simmer and add chicken.

7.    Place in the oven covered for about an hour until tender.

8.    Take out pot, shred chicken, stir mixture, and serve over rice or noodles with Thai Gremolata.

 

 

Thai Gremolata:

½ C. salted roasted cashews, chopped

Zest of 2 limes

½ C. cilantro, basil or parsley, or mint chopped

Vietnamese Herb Salad

  • 3/4 C. Lime juice

  • 2 TB. Sugar

  • 1/4 C. Fish Sauce

  • 1 Jalapeno, seeded, minced

  • 2 C. fresh mint

  • 2 C. fresh Basil

  • 2 C. Fresh Italian parsley

  • 2 C. Cilantro

  • 1/2 Red onion, sliced

  • 1 C. Roasted, Salted Cashews

In a small bowl, combine lime juice, sugar, fish sauce and jalapeno. Add red onion and set bowl aside for flavors to infuse. Pluck herbs from stems and combine them in a large bowl. Toss with about half dressing and taste. Sprinkle cashews on top. Save remaining dressing to drizzle on top when serving salad.

Roasted Strawberry Milkshake

Are you thinking about Valentine’s Day?? How about a peek of strawberry fun with a roasted strawberry milkshake!? The possibilities after roasting strawberries are endless as they taste like a luscious bite of summer!

1. Hull and halve 1 lb. strawberries

2. Spread on a parchment lined baking sheet and toss with 2 TB demerara sugar.

3. Roast in 350 oven for 45 min., tossing every 15 min. 

4. Scrape juices and berries into a bowl and let the fun begin! 

Blend with 2 C. vanilla ice cream and 1/4 C. buttermilk for the most delicious shake you have ever had according to Food52.....spoon on top of Greek Yogurt along with some toasted hazelnuts...spoon over a bagel and cream cheese...you get the picture!


Lamb Meatballs w Spinach and Orzo

  • 1 1/2 lbs. ground lamb

  • 1 C. frozen spinach, thawed and squeezed dry

  • 1 C. grated red onion

  • 1 egg, beaten

  • 1/2 C. bread crumbs

  • 3 cloves garlic, minced

  • 1 lemon, zested and juiced, half zest for meatballs and half w juice for orzo

  • 2 handfuls mint and dill, chopped

  • Kosher salt and pepper

  • 2 TB. olive oil

  • 1 1/2 C. orzo

  • 3 C. chicken broth

  • 1 C. feta cheese

  • 1 pint Cherry tomatoes (optional)

 

1. Preheat oven to 350.

2. Combine lamb through salt and pepper gently and form into 2 in. meatballs. Handle lightly so as not to compact and make too dense!

3. Heat 2 TB. olive oil in medium sized dutch oven over medium-high heat and cook the meatballs until browned, about 10 min. Remove to a plate.

4. Add the orzo and stir to coat with the oil in the pan. Stir in the broth, scrape up any browned bits from the bottom, add the lemon juice and remaining zest and return the meatballs to the pan.

5. Cover and bake about 30 minutes. Remove lid and check liquid in pan. If the mixture is too dry and the orzo is not cooked, add a splash of water.  Sprinkle the feta on top and bake for 10 more minutes with the lid off.

6. Serve with additional herbs sprinkled on top and Greek yogurt if desired. I also threw in some cherry tomatoes for the last 10 minutes of baking!

** I have left the feta out if you are not a fan and the dish was still delicious!


Fragrant Thai Soup (Tom Yom Goong)

  • 8 C. Chicken broth

  • 2 inch Ginger root, peeled, sliced

  • 2 stalks lemongrass, smashed and chopped

  • ½ Thai chili (optional)

  • 2-3 TB. Fish sauce

  • 2 tsp. Sugar

  • 2 tsp. green curry paste

  • 1 Lime, zested and juiced

  • 1 Tomato, chopped

  • Shrimp or Chicken

  • Cilantro, roughly chopped

  • Dark leafy greens, or baby bok choy, cut into ribbons with scissors

  • Basil, ribbons

 

  1.   Bring the stock to a simmer. Add lemongrass, ginger, chili, Fish sauce, Sugar, lime zest and green curry paste. Lower heat, cover, and let simmer for 30 minutes.

  2. Uncover, taste, add lime juice to taste. Strain broth if desired, add protein if desired, tomato and all greens. Return to simmer until greens cooked.

  3. Serve with fresh basil and a drizzle of soy or tamari.

Creamy Chick Pea Stew

*inspired by NYT Alison Roman

  • ¼ C. olive oil

  • 6 garlic cloves

  • 1 large yellow onion

  • 1 (4-inch) piece ginger, peeled

  • 2  tsp ground turmeric

  • 1 teaspoon red-pepper flake

  • 1 tsp. coriander

  • 3 (15-ounce) cans chickpeas, drained and rinsed

  • 1  (15-ounce) can full-fat coconut milk

  • 4-6 C. vegetable or chicken stock

  • 1 bunch Swiss chard, kale or collards, stems removed, thinly sliced

  • 1 cup mint leaves, for serving

  • Greek Yogurt for serving

1.     In large food processor, chop onion. Heat oil in a large pot over medium heat and add onion and saute until onion is soft and starting to caramelize, about 12 min. In the same food processor, add the ginger and pulse a couple times until it starts to break up, then add the garlic and pulse until both are chopped up. When onions are soft, stir in garlic and ginger and cook until fragrant, about 3 min.

2.     Add turmeric, red-pepper flakes, coriander and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. You might need an extra drizzle of olive oil! Remove about a cup of chickpeas and set aside for garnish.

3.      Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and 4 C. stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. At this point if you want the stew thinner, add the rest of the chicken stock.

4.     Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.)

5.     Divide among bowls and top with mint, reserved chickpeas, and a sprinkle of red-pepper flakes. Serve with a dollop of yogurt; dust the yogurt with turmeric if you'd like.

Tasty Granola

  • 3 C. rolled oats

  • 1 C. raw pumpkin seeds

  • 1 C. pecans

  • 1 C. shaved almonds

  • 3/4 C. pure maple syrup

  • 1/2 C. olive oil

  • 1/2 C. light brown sugar

  • 1 large pinch kosher salt

  1. Preheat oven to 300.

  2. Place all ingredients in a large bowl and mix well to combine.

  3. Spread on a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.

  4. Remove form oven, stir and taste for salt. Probably give it another pinch and stir. Let cool completely before storing.

  5. Can be stored in air tight container for 4-6 weeks.

Notes: Cashews can be added as well or dried blueberries

Marinated Olives

  • 1 C. Olive oil

  • 5 peeled garlic cloves

  • 3 C. Mixed Olives

  • 1 tsp. red pepper flakes

  • Orange or lemon peel

  • 2 Fresh Rosemary sprigs

  • 1 C. Pecorino, cubed

  • Fresh oregano

 

  1. Heat the olive oil over medium heat 3 minutes until warmed. Add the garlic, reduce heat and cook, stirring until garlic is golden brown. Turn off heat.

  2. Combine olives, rosemary, red pepper, orange zest in a small bowl. Pour garlic and oil slowly over and stir to combine. Can be refrigerated for a month!

  3. Add the pecorino and toss gently just before serving, scatter oregano on top.

  4. Serve in a bowl with a small utensil and crusty bread!

**Pour into a glass jar and tie a ribbon around it for a fab hostess gift!

Shaved Brussels Sprouts w Pecorino

  • 1 /4 C. fresh lemon juice (meyer lemon if possible)

  • 2 TB. dijon mustard

  • 1 clove garlic, minced

  • 1 shallot, minced

  • 1/2 tsp. kosher salt

  • 2 lb. bag brussels sprouts, grated in food processor (note the grater blade was better than the slicing blade)

  • 1/2 C. olive oil, divided

  • 1/2 C. sliced almonds (hazelnuts too)

  • 1 C. pecorino, grated

 Combine the lemon juice, mustard, shallots and garlic and salt in a small bowl. Set aside for 10-15 minutes to let flavors meld to mellow out the garlic.

Spoon 1 TB. olive oil into small frying pan and gently fry almonds until slightly toasty. Remove and dry nuts on a paper towel.

Slowly whisk remaining olive oil into lemon mixture and then toss dressing with brussels. Add cheese and toss again. Taste for salt and pepper, then sprinkle on almonds and toss once last time. Yum!

Note: Brussels can be grated and refrigerated in a ziploc for 2 days. Just toss in dressing before serving, though the leftovers are delicious a day or 2 later...also this recipe works great with good ole kale too.

Moroccan Carrot Soup

2 TB Butter

  • 1 C. Chopped Onion (1/2 an onion)

  • 1 lb. carrots (10 fat ones or 15 skinny) peeled and cut in large pieces

  • 4 C. Chicken broth

  • 1 tsp. Cumin

  • 1 tsp. cinnamon

  • 1 TB Honey

  • 1/8 tsp. allspice

  • 1 tsp. Turmeric

  • 1 tsp. Coriander

  • Greek Yogurt

 

Sauté onion 5 minutes in large stockpot until onion soft and just starting to caramelize.

Add carrots and stir. Add broth. Bring to a boil. Reduce heat, cover  and simmer for 20 minutes or until carrots are tender.

Puree in batches when mixture is cool.

INSTAPOT-

  1. Saute onions in butter in instapot.

  2. Add carrots and chicken broth

  3. Close top and put on Soup setting

  4. Puree in container with a stick blender

  5. Add spices

  6. Taste and enjoy!!

Mustard-crusted Kale and Potatoes

  • 1/2 cup whole grain or Dijon mustard

  • 2 TB. olive oil

  • 2 TB. butter, melted

  • 1 lemon, zested and then juiced

  • 3 garlic cloves, minced

  • 1 TB. dried oregano

  • 1 tsp. coarse kosher salt

  • 2 pounds small mixed potatoes, cut in half                                                                       

  • 1 head kale, sheared and roughly chopped (optional)

1.    Preheat oven to 400°F. Spray a large rimmed baking sheet with spray.

2.    Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes and kale and toss to coat. Spread potatoes in single layer. Roast potatoes 20 minutes. Remove and toss and continue to roast until potatoes are crusty outside and kale is crunchy- 10-20 minutes depending on your oven. Maybe only 5 more minutes if you are using your convection setting!

***this recipe was inspired by Smitten Kitchen!

***Zatarains has a yummy grainy mustard too!

Whipped Ricotta

  • 1 1/2 C. ricotta

  • Zest 1 Lemon

  • 1 tsp. Kosher salt

  • Fresh Ground Black pepper

  • Fresh herbs such as rosemary and thyme

Dump the ricotta into a mini cuisinart and blend with the salt, pepper, olive oil, a pinch of the fresh herbs. Scrape into a bowl and top with more fresh herbs and a bit of the lemon zest.

Use as a dip with warm bread, raw veggies, or smoosh across a plate and pile roasted veggies on top.

Spiced Corn Soup

  • 4 TB. butter

  • 1 onion, diced

  • 2 Garlic cloves, minced

  • 1 TB Ginger, grated

  • ½ tsp. turmeric

  • ½ tsp. cumin

  • ½ tsp. mustard powder

  • 3 C. corn kernels (4-5 ears)

  • Kosher salt and fresh ground pepper

  • Lime for garnish

 

1.    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, turmeric, cumin, mustard and sizzle for a minute or two until fragrant.

2.    Add corn kernels and season well with salt and pepper. Cook for 1 minutes, then add 4 Cups water and bring to simmer. Simmer gently until comes together, about 5 minutes. Puree soup in blender. Check seasonings.

3.    I like to serve with a sprinkle of urfu pepper (or paprika) and a squeeze of lime.

 

 

Orange-Ancho Chili Chicken

  • 6 Ancho chilies, stemmed and seeded
  • 1 C. Orange Juice
  • 4 Cloves garlic
  • 2 TB. Rice vinegar
  • 2 tsp. Coriander
  • 1 tsp. Oregano
  • 2 tsp. Cumin
  • 1 TB. Chicken Bouillon
  • 2 1/2 lbs. boneless, skinless chicken thigh, trimmed or chicken tenders
  1. In a medium dutch oven over medium heat, toast the chilies, pressing down with a spatula and turning, until fragrant, about 2 min.
  2. In a 2 C. measuring cup, pour 1 C. orange juice and then squish the toasted chilies into the cup to soften, about 5 minutes.
  3. In a small blender, combine the chilies and juice with the garlic, vinegar, coriander, oregano, cumin and bouillon.
  4. Return the mixture to the dutch oven  and add the chicken, tossing to coat in the chile puree.
  5. Bring mixture to a simmer, stirring a bit, then cover and turn to low. Cook for 20-30 minutes, until chicken is soft and easily shreddable. Use 2 forks to shred chicken in pot and taste for seasoning, adding salt if needed and a bit more vinegar if needed.
  6. Serve in tortillas or on top of rice, garnishing with avocados and red onions.

Serves 4-6

 

Zucchini Pickles

  • 3 firm medium-sized zucchini, sliced thinly (use a mandoline if you have one)
  • 1/2 red onion, thinly sliced
  • 3 TB kosher salt
  • 1 1/2 C. Rice Vinegar
  • 1/3 C. sugar
  • 2 tsp. mustard seeds
  • 1 1/2 tsp. dry mustard powder
  • 1 tsp. turmeric

In a large bowl, toss the zucchini and onion with 2 TB kosher salt. Let stand until softened, about 30 min. Drain the liquid and blot dry.

Meanwhile, in a saucepan, combine the remaining TB. salt, vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 C. water. Bring to a simmer, stirring to dissolve the sugar. Let cool completely- you can stick it in the fridge if needed.

Transfer the zucchini to a large glass jar and stuff down. Pour in the brine to cover. Refrigerate. The pickles will be ready in an hour, but the longer they sit, the better they get. I imagine they will be gone quickly, but for safety reasons you should consumer them within 10 days.

 

 

Curried Crab w Watermelon

  • 3 TB Olive Oil
  • 2 TB Green apple, grated
  • 2 TB Onion, grated
  • 2 tsp. Curry powder
  • ½ C. Mayonnaise
  • 2 TB Mint, chopped
  • 1 lb. Lump Crabmeat
  • Watermelon Slices
  • 4 C. Arugula

1.    Heat 1 TB. oil in small saucepan and add apple, onion and curry powder and cook over medium heat until onion is soft, about 5 minutes. Let cool.

2.    Transfer mixture into a large bowl and fold in mayo and mint, then crab, and taste for salt and pepper.

3.    Cut the watermelon into nice triangles and transfer to 4 plates. Squeeze a little lime juice on. Mound the crab on top of the watermelon. In another bowl, toss the arugula with 2 TB olive oil, a squeeze of lime, salt and pepper. Arrange the arugula on the plates, top with a slice of watermelon and the crab gently mounded on top.

If crab is a no-go for you, try this with a couple leftover chicken breasts or just poach a couple.

 

Creamy Gazpacho

 adapted f Cooks Illustrated
  • 3 lbs ripe tomatoes, (about 6) cored
  • 1 cucumber, peeled, halved and seeded
  • 1 green bell pepper, cored and seeded
  • 1 small red onion, peeled
  • 2 garlic cloves
  • 2 tsp. kosher salt
  • 1 slice good quality white bread, chopped up
  • ½ C. olive oil
  • 2 TB. Sherry vinegar
  • Optional garnish: avocado

1.    Roughly chop tomatoes and cucumber and place in fine mesh strainer over a large bowl. Toss with kosher salt and let sit for 1 hour. While the tomatoes sit, chop the bell pepper, onion and garlic and pile on top of the tomatoes.

2.    Transfer vegetables from strainer to blender. Add bread pieces to liquid in bowl and soak for 1-2 minutes. Add bread and any remaining juice to blender as well.

3.    Blend all for 2 minutes. With blender running, add olive oil in stream.

4.    Blend in vinegar and taste for seasoning.

5.    Chill for 2 hours or overnight. (Serve topped with avocado, another drizzle of olive oil, vinegar…)

Gluten Free Blender Waffles

  • 1 Banana
  • 1 C. GF oats
  • 1/2 C. cottage cheese (coconut yogurt for dairy-free)
  • 2 eggs
  • 1/4 tsp. salt
  • 2 TB hemp seeds
  • 2 TB ground flax seeds
  • 4 TB. almond or coconut milk
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  1. Blend all ingredients. Add a touch more milk if batter seems too thick.
  2. Heat waffle maker and spray w oil and cook on medium heat.
  3. These freeze really well. Just wrap a couple in plastic.
*Recipe from Vanessa Musi

 

Beet Slaw w Pistachios and Raisins - Joshua McFarland

  • 2 Garlic cloves, smashed
  • 1/2 C. golden raisins
  • 2 TB. white wine vinegar
  • 1 lb. beets, use a mix of colors
  • 2 TB. lemon juice
  • 1/2 C. flat leaf parsely stems
  • 1/4 C. mint leaves
  • 1/2 ts. dried chili flakes
  • Salt and pepper
  • Pistachio butter (get book for this recipe)

Combine the garlic, raisins and vinegar in a large bowl and let sit for 1 hour

Grate the beets or cut into julienne.

Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint and chile flakes. Season w salt and pepper. Let sit for 5 min. and taste. It should be tart, spicy, peppery and sweet. Adjust seasoning if needed and add 1/4 C. olive oil. Toss and taste again.

To serve, spread a layer of pistachio butter onto each plate and top with the slaw. Finish w reserved herbs and a drizzle of olive oil.