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.

 

Pasta w Leeks and Prosciutto

  • 2 Leeks, washed, white and 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.

 

Roasted Strawberry Milkshake

The possibilities after you roast the strawberries are endless. 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!

Grilled Zucchini and Leeks

Grilled Zucchini and Leeks w Walnuts (Bon Appetit)

  • 1/3 C. Walnuts
  • 1 garlic clove, minced
  • 2 TB. Lemon juice
  • 5 Tb. Olive oil, divided
  • 2 leeks, halved lengthwise with roots attached
  • 2 Zucchini, halved lengthwise
  • ½ C. Parsley

1.    Toast walnuts and chop coarsely and set aside. Whisk together garlic, lemon juice and 3 TB. Olive oil in large bowl.

2.    Brush leeks and zucchini with 2 TB oil, kosher salt and pepper. Grill until tender and charred in spots, 5-10 minutes, depending on size!

3.    Transfer veggies to cutting board. Trim roots and cut all into bite sized pieces. Add to bowl with dressing and walnuts and toss, adding kosher salt and fresh ground pepper to taste.

** If you want to make a heartier salad toast some farro in a dry pan for 5 minutes, then cover with water, add a couple pinches of salt, and boil until tender, 20-30 minutes. Toss with salad for lunch all week long!

 

 

 

Skirt Steak w Carrots and Arugula f. Food and Wine

  • 1 pound skirt steak, cut into 4 pieces

  • 3 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 tablespoon crushed coriander seeds

  • 1 tablespoon smoked sweet paprika

  • 1 1/2 teaspoons finely grated lime zest

  • Kosher salt
  • Pepper

  • 1 red onion, halved and sliced lengthwise 1/4 inch thick

  • 3 multicolored carrots, thinly sliced on the bias

  • 1 jalapeño—halved, seeded and cut into julienne

  • 6 garlic cloves, thickly sliced

  • One 6-ounce bunch of arugula or spinach, coarsely chopped

  • 2 tablespoons fresh lime juice, plus wedges for serving

  • Warm tortillas, for serving


1. Brush the steaks with olive oil and season with the coriander, smoked paprika, lime zest, salt and pepper. Refrigerate for 15 minutes.
 

2. Preheat a large cast-iron skillet or griddle over high heat until smoking. Add 2 tablespoons of the olive oil and the steaks and cook over high heat, turning once, until charred on the outside and medium-rare within, about 4 minutes total; do not wipe out the skillet. Transfer the steaks to a carving board and let rest for 10 minutes, then thinly slice against the grain. 


3. Meanwhile, in the same skillet or on the griddle, heat the remaining 1 tablespoon of olive oil. Add the onion, carrots, jalapeño and garlic and cook over high heat, stirring, until softened, about 5 minutes. Stir in the arugula and lime juice and cook until sizzling, about 1 minute. Top with the sliced steak and serve with warm tortillas and lime wedges.

Chinese Smashed Cucumbers

  • 1  Cucumber (seedless or regular peeled)
  • 1 tsp. Kosher Salt
  • 3 TB Rice Vinegar
  • 2 tsp. Sesame Oil
  • 1 TB Sesame seeds toasted

 

1.    Halve the cucumber lengthwise and place on cutting board. Give the cucumber a couple of whacks with the side of your knife and then into 1 inch pieces on the diagonal.

2.    Place cucumber in large ziplock with salt and vinegar and gently massage bag. Let sit for 20 minutes, massaging every 5 minutes. Can also sit in fridge for 30 minutes to a couple days to really get good flavor!

3.    Empty contents into large bowl and toss with sesame oil and sesame seeds.

Rainbow Trout Stuffed w Lemon and Herbs

  • 4 Rainbow Trout fillets, butterflied
  • Fresh Herbs
  • Sliced Lemon
  • Olive Oil
  • Salt and Pepper
  • Salsa Verde

 

Heat oven to 400. When hot, turn to broil.

Sprinkle salt and pepper inside trout and stuff with herbs and lemon. Pour a little olive oil in there too.

Place trout on sheet pan with aluminum foil and rub a little olive oil on the outside of the fish to prevent sticking.

Place sheet pan in middle of oven and broil for about 5 minutes. Check fish to make sure they are not getting charred. If so, turn off broiler and bake at 400 for 2-4 minutes more or just return to oven to finish cooking 2 minutes. Check thickest part of fish for doneness- should be firm to touch.

Serve with Salsa Verde (can be warmed)

Salsa Verde

  • 1 bunch parsley, chopped (about 2 cups)
  • 3 Cloves garlic, minced
  • Kosher Salt
  • 2 TB capers, chopped (optional)
  • 1 Lemon, zested and squeezed – ¼ C.
  • 2-4 TB. Red Wine Vinegar
  • 1 anchovy filet, chopped (optional)
  • ½ C olive oil

Smash the garlic, chop it, then mince with sea salt. Add the capers. Put in mixing bowl with lemon zest and lemon juice to sit and marinate while you chop up the herbs. You should have about 2 cups, but don’t sweat the amount really. Whisk in the red wine vinegar or whatever vinegar you have on hand, the anchovy fillet, and then slowly drizzle in the olive oil while whisking to emulsify. Throw in a large pinch of sea salt and then mix in the herbs. If you have basil or mint laying around, add that too. Taste. If it is too lemony, add salt and/or olive oil. Will keep for a week or so in the refrigerator.

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.

Return to stock pot and stir in honey and spices as you bring up heat. Thin soup with water or chicken broth to achieve the desired consistency. Serve with a large dollop of Greek Yogurt and toasted nuts.

**

 

Dark Chocolate Bites

  • Dark Chocolate
  • Assorted dried fruits, toasted nuts –pistachios, walnuts, pecans, pepitas, cranberries, dried blueberries, golden raisins…

Lay out a piece of parchment paper.

 Break the chocolate into small pieces and microwave for 45 seconds. Stir. Microwave for another 30 sec. and then stir to completely melt the chocolate. If there are still lumps, pop it in for another 20 sec. Be vigilant though as it will burn!

Use a spoon to make small rounds of chocolate on the paper. Sprinkle each round with an assortment of nuts and fruit.

Refrigerate until firm, about 20-30 min.

toppings.jpg

Shaved Brussels Sprouts w Pecorino

  • 1/4 C. fresh lemon juice (Meyer lemon if u have one)
  • 2 TB. dijon mustard
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/2 tsp. kosher salt
  • 1 2lb. 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. shaved almonds
  • 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 goold ole kale too.

Mexican Eggs/Huevos Ahogadas

  • 1 Jar of your favorite salsa, a combination of a green and red one is nice too!
  • 6-8 Eggs
  • 1 C. Grated Cheese- Cheddar is good, but queso fresco is more authentic
  • Cilantro
  • Avocado

Heat a large frying pan over medium heat and pour the salsa into the pan. If you want to layer green and red, pour one in first, then pour the other in the middle. When the salsa begins to bubble, crack the eggs into the pan in a circle like a clock, working around. If it is easier for you, crack each egg into a small glass bowl and then slide them into the pan. Sprinkle with grated cheese and a couple pinches kosher salt. Cover the pan and cook 4-6 minutes until the eggs are at the desired consistency.  Top with avocado and fresh cilantro and more cheese if desired.

I like to make these in a large cast iron pan and take the pan directly to the table. Serve with warmed corn or flour tortillas.

 

Short Ribs f. Cooks Illustrated

  • 1 1/2 C. dark beer
  • 1/2 C. cider vinegar
  • 2 dried ancho chiles, stemmed, seeded, torn into chunks
  • 2 TB. tomato paste
  • 4 cloves garlic, smashed and peeled
  • 3 bay leaves
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1/2 tsp. cloves
  • 1/2 tsp. cinnamon
  • 2 onions, sliced into thick rounds
  • 3 lbs. boneless beef ribs- cut into giant chunks.

1. Heat oven to 325. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves,  cumin, oregano, 2 tsp. salt, 1/2 tsp. pepper, cloves and cinnamon in a dutch oven. Arrange onion slices in single layer. Place beef on top of onions. Cover and cook until meat is browned on top and tender, 3 hrs.

2. Using slotted spoon, transfer beed to a large bowl. Strain liquid through fine mesh strainer into a measuring cup. Transfer solids (onions, etc., discard bay leaves) to a blender. Let strained liquid settle for 5 min. (you can throw it in the fridge), then skim fat off the surface. Add water as needed to equal 1 cup. Pour liquid into blender with reserved solids and blend until smooth. Transfer sauce to empty pot.

3. Shred beef. Pick out any large pieces of fat. Bring sauce to a simmer over medium heat. Add shredded beef and stir to coat. Taste for seasoning.

Lots of options for serving- over cheese grits or polenta, in warmed tortillas w queso fresco and slaw, or add a little ketchup and serve like BBQ sandwiches.