Strawberry Rhubarb Crisp
Ingredients
1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 3 cups)
1 pint pound strawberries, hulled and quartered (about 2 cups)
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
ice-cream or whip cream for serving (optional
Instructions
Preheat the oven to 350°F.
In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
Bacon and Bok Choy Stirfry
Ingredients
20-30 leaves of baby Bok Choy, cut into big pieces
2 Thai chili, thinly sliced
3 cloves of garlic, chopped
2 tablespoons or light soy sauce
2 tablespoon agave or sugar
1 teaspoon Oyster Sauce
2 slices bacon, cut into small pieces
Instructions
Cut baby Bok Choy into big pieces. Chop the garlic and thinly slice Thai chilis.
Mix Agave (or sugar), light soy sauce and Oyster Sauce in a small bowl.
Heat up a medium pan, medium heat. Once the pan is hot, add the bacon pieces. Cook until they start to get crispy. Remove them from the pan to a small bowl.
Add chopped garlic and chilis, stir really quick a few times. Add baby Bok Choy, stir-fry until it starts to wilt. Add the sauce mixture, stir to mix everything together and the baby Bok Choy is cooked but still crunchy. Take the pan off the heat.
Serve immediately with crispy bacon on top with some quinoa or rice. Enjoy!
Adapted from https://www.letscooksomefood.com/
Halibut with Lemon, Dill and Pea Tendrils
Ingredients
Extra virgin olive oil
2 6oz halibut fillets
Kosher salt
Black pepper
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Aleppo pepper or red pepper flakes, or more to your liking
1 lemon
3 tablespoons chopped fresh dill
1 bunch pea tendrils
Instructions
Set a rack in the middle of your oven and preheat to 425°F. Lightly brush a sheet pan with thin layer of olive oil.
Season the halibut fillets. Sprinkle the fish all over with salt and pepper (about 1/2 to 3/4 teaspoon each), Italian seasoning, garlic powder, and Aleppo pepper or red pepper flakes (if using). Arrange on the prepared sheet pan.
Drizzle the fish with extra virgin olive oil. Cut half of the lemon into thin slices and arrange them on top of the fish (keep the other half of the lemon aside for now). Bake on the middle rack of the heated oven until the thickest part of the fish flakes easily at the touch of a fork, for 10 to 15 minutes.
While the fish bakes add pea tendrils into a mixing bowl and toss w/ the remaining lemon juice, the olive oil and salt and pepper to taste.
Remove from the oven and top with pea tendrils. Sprinkle on the dill and serve immediately.
Adapted from themediterraneandish.com
Spring Lamb Osso Buco with Polenta, Wild Onions and Hazelnut Ailade
Lamb Osso Bucco
INGREDIENTS
3 tbsp olive oil
1.5-2 pounds lamb shanks, cut into 2-inch osso buco
1¾ tsp kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
3 cloves garlic, smashed with the flat end of a chef’s knife
1 bunch wild onions, rinsed and roots
¼ cup tomato paste
1 cup dry white wine
1 cup unsalted chicken broth
3 cups San Marzano tomatoes from the can, crushed.
3 sprigs fresh thyme
1 sprig of sage
1 dried bay leaf
Zest from 1 lemon
INSTRUCTIONS
Pat the lamb dry thoroughly using paper towels. Season with salt and pepper, dredge in all-purpose flour, and set aside on a plate in one layer.
Heat the olive oil in a high-sided sauté pan over medium-high heat. Sear the lamb in the hot oil till well-browned on all sides, approximately 8 minutes.
Remove the lamb to a plate and set aside.
Lower the heat sauté onions over medium-high heat until they soften, about 5 to 7 minutes. Use tongs to turn them, making sure all their surfaces get direct contact with the hot pan. (They should retain their bright greenness, but a little char adds depth and texture.)
Stir in garlic and 1 tsp salt and cook until fragrant, another 2 to 3 minutes. Stir well, scraping the bottom of the pan to dislodge any browned bits of flour or caramelized juices from the lamb. Continue cooking till the onions and garlic begin to color lightly and become fragrant, 5-6 minutes.
Clear the onions and garlic to one side in the pan and add the tomato paste. Stir the tomato paste in the oil at the bottom of the pan until it becomes fragrant, turns brick-red, and begins to caramelize around the edges.
Add the wine and stir everything together well, scraping up all the bits of caramelization from the bottom of the pan. Simmer for 3-4 minutes, then add the broth, thyme, sage, bay leaf, and crushed tomatoes.
Return the lamb to the pan and turn to coat with the sauce. Cover the pan with a tight-fitting lid and cook on lowest heat on the stovetop, or in a 325°F oven, for 2 hours, or until the lamb is tender and offers no resistance to the tip of a paring knife.
Remove the shanks to a plate and keep warm, covered in foil. Using a flat spoon, skim the excess fat off the top of the sauce. Remove the herb sprigs and bay leaf from the sauce, and check for seasoning. Adjust salt and pepper as needed. Add the lemon zest and serve
Creamy Polenta
INGREDIENTS
2 ½ cups water
2 ½ cups whole milk
1 ½ teaspoons kosher salt *see note on salt below
1 cup Sun Gold Farms Stone Ground Cornmeal
3 tablespoons butter
3 tablespoons Extra Virgin Olive Oil
½ cup grated Parmesan cheese, plus more for serving
INSTRUCTIONS
In a heavy-duty sauce pan, bring the water and milk to a boil. Stir in the salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Keep whisking until all the cornmeal is incorporated and any lumps are smoothed out.
Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, and up to 45 minutes. Stir the polenta every 10 minutes or so. Be patient, and keep cooking until it's thick, fluffy and pulls away from the sides of the pan when you run a spoon around the edges.
When it’s done, remove from the heat and stir in the butter, olive oil, cheese and additional salt to taste if needed.
Serve warm, sprinkled with rosemary and additional cheese, if desired.
Hazelnut Aillade
INGREDIENTS
2/3 cup shelled hazelnuts, unsalted
3-4 medium cloves of garlic, peeled, and coarsely chopped
1/4 teaspoon of salt
3 tablespoons water
6-8 tablespoons olive oil
1 orange or tangerine
INSTRUCTIONS
Preheat the oven to 350ºF .
Spread the hazelnuts on a small baking sheet and put in the oven for 3-5 minutes, just long enough to warm them through and slightly toast them. Remove from the oven and let cool for a few minutes, then coarsely chop them.
In a mortar and pestle, pound the garlic with the salt until the garlic has become a paste. Use 3 cloves of garlic if you want it mildly garlicky, 4 cloves if you want it stronger.
Add the hazelnuts and pound them in the mortar and pestle until they are smashed into little pieces. Because they have a lot of oil, you may need to scrape down the sides of the mortar with a rubber spatula and stir it a few times, then continue pounding.
Add the water, stir a few times to mix it with the nuts, then add the 6 tablespoons of oil, one tablespoon at a time. Add a few swipes of orange or tangerine zest, zested right into the aillade. If the aillade is too thick (it should be thick, but still runny), add an additional tablespoon or two of olive oil. Taste, and add more salt if necessary.
Kale Salad with Apples and Cheddar
Ingredients:
1 cup (about 2 ounces) Red Russian kale, after washing and stemming (several large leaves kale, as purchased)
1/2 Pink Lady apple, cored and cut into 1/2-inch dice
1 ounce (1/4 cup) medium cheddar cheese, cubed into 1/2-inch cubes
1 Tbsp coarsely chopped smoked whole, salted almonds
1 Tbsp lemon juice
1/2 tsp salt
1 Tbsp olive oil
Instructions
Thoroughly wash kale under running water. Rinse, drain and pat dry. Fold each kale leaf in half lengthwise. Use a large kitchen knife to slice and remove center stem. Then stack the two leave halves on top of each other. Roll up like a cigarette roll and slice across roll into rounds. Then cut rolls crosswise into strips. Place kale strips in medium-size bowl.
Prepare remainder of salad ingredients: Core and cut Gala apple into 1/2 inch dice — no need to remove peel. Cut cheddar cheese into 1/2 inch cubes. Coarsely chop whole almonds. .Add these ingredients to kale in bowl.
To make dressing, whisk together lemon juice, salt and olive in another small bowl.
Add dressing to salad and toss well to coat.
Refrigerate salad with dressing about 15 minutes to soften kale leaves prior to serving.
From beyondgumbo.com/
Roasted Baby Turnips
Ingredients
1 bunch baby turnips (with leaves attached), scrubbed
2 tbsp extra virgin olive oil
Salt, to taste
Instructions
Preheat the oven to 400°F.
Place the baby turnips on a large baking tray.
Drizzle with olive oil and season with salt. Roast for 25 minutes or until the leaves are crisp.
Adapted from taste.co.za
Cajun Sausage and Shrimp Skillet
Ingredients
2 tablespoons avocado oil or olive oil
12 oz andouille sausage, sliced
1 tablespoon finely minced garlic
12 oz mini peppers quartered
1/2 yellow onion, sliced
1/4 cup sliced green onion
1 pound Kauai Shrimp
1/2 tablespoon cajun seasoning (plus more to taste)
juice of one lemon
salt and pepper to taste
Instructions
Using a knife, split the shrimp down the back of the shell to expose the mud vain. Remove and repeat for all the shrimp.
Heat a large skillet over medium-high heat. Once the skillet is hot, add in the oil.
Add the minced garlic and cook for minute until fragrant.
Add the sliced andouille sausage and cook for three to four minutes to brown on both sides. When the sausage has browned, add the sliced mini peppers and onions to the skillet. Season with salt, pepper, and the cajun seasoning. Cook the veggies for three to four minutes.
Next, add the shrimp to the skillet and toss to combine. Cook for two to three minutes until the shrimp is translucent and cooked through.
Remove the skillet from the heat and add the lemon juice, sliced green onion, and more seasoning to taste. Serve immediately.
Adapted from allheathythings.com
Green Garlic Pesto
Ingredients
1/3 lb green garlic
1/4 cup pine nuts
1/4 cup freshly shredded Parmesan cheese
1/4 cup extra virgin olive oil
sea salt and black pepper to taste
Instructions
Trim the leaves and roots off the green garlic, then rinse well under cold water.
Cut the leaves and roots into 1-2 inch pieces.
To a blender or food processor, add green garlic, pine nuts, Parmesan, sea salt and black pepper.
Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides as needed .
Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture.
Use with your favorite recipe!
Adapted from keeneorganics.com
Pizza with Spring Onions and Fennel
2 tablespoons extra virgin olive oil
1 bunch spring onions, chopped, about 1 cup
Salt, preferably kosher salt
freshly ground pepper
1 trimmed fennel bulbs, tough outer layers removed, cored and chopped plus 2 tablespoons minced fennel fronds
2 large garlic cloves, minced
1 pound whole wheat pizza dough
Parmesan
Instructions
Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1⁄2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.
Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.
Adapted from NYT Cooking
Rockfish with Mustard Greens
Ingredients
1/2 tablespoon vegetable or peanut oil
1/2 teaspoon toasted sesame oil, more for drizzling
2 garlic cloves, minced
1/2-inch-thick slice peeled fresh ginger root, minced
1 small bunches mustard greens, cleaned, stemmed and torn into pieces
1/2 tablespoon soy sauce, more for drizzling
2 rockfish fillets, 6 ounces each
Kosher salt and freshly ground black pepper
Instructions
Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 2 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
Adapted from NYT Cooking