Smashed Red Potatoes with Onion Flowers
Ingredients
12 whole Baby Red Potatoes
1/3 cup Olive Oil, plus more for drizzling
1/2 teaspoon Kosher Salt and Ground Black Pepper
1/4 teaspoons Smoked Paprika
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Onion blossoms for garnish
Directions
Preheat your oven to 450 degrees F.
In a large pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until fork tender. Drain well in a colander and prepare your sheet pan.
Drizzle olive oil onto a large sheet pan {about 2 tablespoons}, use a brush to coat the entire pan. Line your potatoes evenly on the sheet pan making sure they are spaced apart for smashing. Use the bottom of a glass to smash each potato.
Mix together 1/3 cup olive oil, kosher salt, ground black pepper, smoked paprika and garlic powder. Use a brush to coat each top of the potatoes evenly with oil mixture.
Place into oven and bake for 20 minutes until crispy and golden brown. Remove and garnish with onion flowers. Serve immediately.
Sweet Pea And Radish Salad
Ingredients
2 Eggs optional
2 C Shelled English Peas
1 C Radishes sliced thin, about one bunch
1/4 C Chives chopped thin or 2-3 scallions, green parts only
Bibb Lettuce optional for serving
3 Tbs Olive Oil
1 Tbs Water plus more to thin
1 1/2 tsp Maple Syrup
1 Tbs Apple Cider Vinegar
2 tsp Prepared Horseradish
1 Tbs Dijon Mustard
1/2 tsp salt
Instructions
In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.
Prepare the Peas: Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.
Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.
In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.
To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.
Plate on a bed of bibb lettuce leaves. Refrigerate if time permits for at least an hour prior to serving.
Chunky Rhubarb Applesauce
Ingredients
1 pound rhubarb, trimmed and cut into 1/2-inch chunks
2 pounds tart apples, peeled and cut into 1/2-inch chunks
1/2 to 1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes.
Stir in cinnamon and nutmeg. Serve warm or cold.
Grilled Spring Vegetables with Parsnip Puree (Copy)
Ingredients
1 1/2 pounds parsnips, peeled
1/2 cup whole milk or buttermilk, optional
any combination of Asparagus, Garlic Scapes, Peas, and Spring Onions
extra virgin olive oil
sea salt and freshly ground pepper
Instructions
Chop the parsnips into 1-inch pieces and place into a saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy.
Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.
To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.
Notes
parsnip potato puree from Deborah Madison’s The New Vegetarian Cooking for Everyone
Breakfast Sausage and Kale Strata
Ingredients
1 pound breakfast links
1 bunch kale, stems removed and roughly chopped
10 large eggs
2 cups milk
1/2 tsp. salt
1/4 tsp. black pepper
2 c. Grated Monterey Jack Cheese
1 loaf Crusty French Or Italian Bread, Cut Into Cubes
Instructions
1. Heat a large skillet over medium heat. Cook the sausages in the pan for about 7 minutes, flip, then cook 7 minutes more. Add in kale and cover the pan with a lid (or aluminum foil) and allow the kale to steam for 3 to 5 minutes. Remove sausage and dice.
2. In a large mixing bowl, whisk together eggs, milk, salt and pepper until well combined. Stir in cheese, sausage, and kale.
3. Line the bottom of a 9×13 pan with bread cubes in a single layer, cutting them as needed to fit. Pour egg mixture over the bread. Cover and refrigerate 8 hours, or overnight.
4. Preheat oven to 350 degrees. Uncover the strata and bake for 1 hour. Serve hot.
Waffles with Strawberry-Rhubarb Compote
Ingredients
For the strawberry-rhubarb compote:
4 cups coarsely chopped rhubarb stalks
1/4 cup granulated sugar
1 1/2 cups strawberries, hulled and halved
For the Waffles:
1 cup all-purpose flour, spooned and leveled
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted
Maple syrup and butter, as desired, for serving
Instructions
To make the strawberry-rhubarb compote, in a saucepan over medium heat, combine the rhubarb, 1/4 cup granulated sugar and 1/4 cup (2 fl. oz./60 ml) water. Cook until the mixture comes to a simmer and the rhubarb begins to release its liquid, about 10 minutes, then stir in the strawberries. Simmer gently until the rhubarb is soft when pierced with a fork, about 10 minutes. Skim any foam from the top. Let cool, cover and refrigerate until serving.
Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Top with strawberry-rhubarb compote.
Beef and Sugar Snap Pea Stir-fry
Ingredients
1 pound flat iron steak
1/4 teaspoon baking soda
3 tablespoons soy sauce, divided
1/2 cup beef stock
1 tablespoon oyster sauce
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 cups sugar snap peas
sesame seeds for serving
4 cups cooked hot rice
Instructions
Place the flat iron steak on a cutting board and thinly slice against the grain. You want slices that are 1/8 to 1/4 inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.
In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.
Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.
After the steak has marinated for 15 minutes, heat alarge saute pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.
Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.
Stir in the sugar snap peas and toss to coat with the sauce.
Serve the beef stir fry over the rice and sprinkle with sesame seeds.
Pan Seared Tuna with Avocado, Soy and Lime
Ingredients
2 big handfuls fresh cilantro leaves, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
Directions
In a mixing bowl, combine the cilantro, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Savoy Cabbage Slaw with Cilantro and Lime
Ingredients
14 ounces thinly sliced savoy cabbage
½ small red onion, petite diced
½ cup freshly chopped cilantro
⅓ cup olive oil
¼ cup lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon garlic powder
Salt
fresh cracked pepper
INSTRUCTIONS
Add cabbage, onion, and cilantro to a large bowl. large bowl.
In a measuring cup, combine olive oil, lime juice, honey, cumin, garlic powder and a couple pinches of salt and pepper. Mix until well combined.
Pour dressing over slaw.
Mix until well combined and enjoy!
Fresh Fava Bean and Shrimp Rissoto
1 pound fava beans, shelled and skinned
1 pound medium shrimp
1 quart chicken stock, vegetable stock or water
Salt to taste
2 tablespoons extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil
½ cup finely chopped onion or leek
1½ cups arborio or carnaroli rice
2 large green garlic shoots, green shoots removed, minced
½ cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground pepper to taste
Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won’t be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.