Brussels Sprouts with Green Garlic
Ingredients
1 pound brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
8 shoots green garlic, white and light green parts minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Instructions
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Cranberry Orange Pork Tenderloin
Ingredients
1 lbs. pork tenderloin, patted dry
Sea salt and black pepper, to taste
2 teaspoons avocado or extra virgin olive oil
1/2 cup orange juice
1-1/2 teaspoons Dijon mustard
2 Tablespoon light brown sugar
4 Tablespoons fresh parsley leaves, finely chopped
1/2 cup dried cranberries
1 Tablespoon unsalted butter
Directions:
Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
Combine orange juice, mustard, brown sugar and rosemary. Set aside.
Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until cranberries pop (8-10 minutes). Remove from heat and whisk in butter just until it melts.
Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
Seared Scallops & Potato Celery Root Purée
Ingredients
Celery Root Purée
2 cups celery root, peeled and diced
4 stalks of green garlic minced (white and light green parts)
1/2 cup 35% cream, approximately
Salt and pepper
Scallops
8 large scallops
1 tablespoons olive oil
1 tablespoons butter
Instructions
In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.
In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.
Pat the scallops dry with paper towels.
In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.
In each plate, draw two lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.
Rainbow Carrots with Orange and Parsley
Ingredients
1 bunch rainbow carrots, sliced diagonally
2 tablespoons butter
1/4 cup fresh orange juice
1 tablespoons brown sugar
2 tablespoons minced fresh parsley
Directions
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
Melt butter in a large skillet; stir in orange juice and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Buttered Green Beans with Hazelnuts
Ingredients
1 pound green beans, trimmed
4 tablespoons unsalted butter
⅓ cup chopped hazelnuts
1-2 tablespoons chopped fresh thyme
sea salt
Instructions
Drop the green beans in boiling, generously salted water and cook 3 – 5 minutes, until tender but still bright green. Drain and transfer to a serving bowl.
Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes.
Take the butter off the heat and stir in the hazelnuts and thyme. Pour the butter over the beans and sprinkle with sea salt.
Treviso and Persimmon Salad
Ingredients
1 tablespoon minced onion
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons olive oil
2 Bosc pears, cored and cut into ⅛-inch slices (see note)
4 fuyu persimmons, peeled, cored and cut into ¼-inch slices
1 treviso radicchio
3 cups baby spinach
¼ cup roasted hazelnuts
¼ cup crumbled Stilton
¼ cup pomegranate seeds
Instructions
Macerate the onion in sherry vinegar and a pinch of salt and pepper. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and Treviso and spinach in a bowl and dress with vinaigrette. Season to taste and sprinkle with hazelnuts, Stilton and pomegranate seeds.
Steak with Poblano Chiles and Onions
Ingredients
3 poblano chiles
2 lb. flank steak
1 ½ cups apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon coconut oil
2 white onions sliced
Instructions
On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.
Cut the steak into slices and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.
Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.
Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!
Roasted Pumpkin Puree
Ingredients
1 pie pumpkin
Instructions
Preheat your oven to 400°F (204°C). Line a half sheet pan with parchment paper or foil.
Carefully slice the pie pumpkin in half lengthwise and scoop out the seeds. Place the pumpkin halves cut-side down on the sheet pan.
Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed, and the flesh is very soft and is beginning to pull away from the skin.
Scoop out the flesh and puree until smooth in a food processor. Eat as is with a little salt and olive oil or use in your favorite pumpkin recipes! Store in the fridge for up to a week or freeze for later.
Seafood Stew with Fennel & Tomatoes
Ingredients
4 tablespoons olive oil, divided
1 large onion, diced (about 10 ounces)
1 large bulb, cored & thinly sliced, fronds reserved (about 20 ounces)
1 1/2 tablespoons tomato paste
2 teaspoons minced garlic
1/2 cup dry white wine
4 cups seafood stock, plus extra to finish (or vegetable stock)
1 14-ounce can crushed tomatoes
2 bay leaves
1 pound potatoes, peeled & cut into 1/2 inch cubes
kosher salt & freshly ground pepper, to taste
!2 oz Lingcod, cut into 1 to 2 inch pieces
1 pound Kauai Shrimp
Instructions
Heat 2 tablespoons olive oil in a large sauté pan or stock pot (of at least 4 1/2 quart capacity) over medium heat.
Add onion and fennel. Cook, stirring frequently, for 8 to 10 minutes until tender and translucent. Add tomato paste and garlic; cook while stirring for 1 minute. Add wine and cook while stirring for 2 minutes.
Add the stock, tomatoes, bay leaves, and potatoes. Increase the heat to medium-high. Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.
Meanwhile, in separate bowls, toss the fish with 1 tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil. Season both lightly with salt and pepper.
Just before broth mixture is done, preheat a large saute or grill pan to medium. Add the fish to the pan and cook, uncovered, for 4 to 5 minutes until opaque. Gently push the cooked fish to the side and add the shrimp to the pan. Cook the shrimp for 2 to 3 minutes until opaque.
Just before serving, remove the bay leaves and thyme sprig from the broth and add the cooked fish and shrimp. Gently fold them in with the fresh parsley. Serve immediately, with lemon wedges and fennel fronds as garnish.
Adapted from Williams-Sonoma
Savoy Cabbage and Apple Slaw
Ingredients:
1/2 head Savoy cabbage, cored and finely shredded
3 apples, firm and sweet with a bit of tartness
1-2 carrots, peeled and cut into thin matchsticks
1 cup Creamy Cider Vinaigrette (see recipe below)
Salt and pepper to taste
Instructions:
Make the Creamy Cider Vinaigrette dressing. Put the dressing into a large non-reactive bowl.
Using the mandolin, cut the apples into matchsticks, letting the pieces fall directly into the dressing to prevent browning. Use fingers to separate any apple that sticks together and gently toss to coat.
Add the carrots and gently toss to coat.
Add the cabbage and gently mix and toss to coat all ingredients with dressing. Season with salt and pepper and then chill for 30 minutes or so to chill. Serve cold.
Creamy Cider Vinaigrette
Ingredients:
1/4 cup cider vinegar
1 teaspoon Dijon-style mustard
1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener
1/2 tablespoon minced onion
a pinch of dried thyme, crumbled
Salt and pepper to taste1/2 cup vegetable oil
1/4 cup sour cream, very thick yogurt, or mayonnaise
Instructions:
Put the vinegar into a large non-reactive bowl, and add the onion, herbs, salt, and pepper, and stir to mix in. Add the mustard and agave syrup and whisk to thoroughly incorporate.
In a thin stream, steadily drizzle in the oil, whisking all the while to emulsify the dressing. Continue until all the oil is gone or the dressing will coat the back of a spoon.
Next, put the sour cream (or whatever you are using) into the bowl. Whisk until thoroughly incorporated into the dressing.