Leek Parsnip Soup
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)
1 1/2 to 2 pounds parsnips, peeled and chopped
2 tablespoons extra virgin olive oil, plus more for garnish
1 to 2 teaspoons kosher salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 strips lemon zest, 1 x 2 inches each
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Instructions
Cook the leeks in butter:
Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough that they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
Elise Bauer
Add the parsnips, oil, salt, stock, water, and zest:
Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.
Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
Elise Bauer
Remove the lemon zest and add parsley. Puree:
After removing the zest and adding the parsley, puree by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the pureed soup to the pot.
Stir in the lemon juice and season:
Stir in lemon juice and season with salt, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
AmaRosa Red Potatoes Chips
Ingredients
2 pounds unpeeled medium AmaRosa potatoes
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying
Directions
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
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Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Curry with Red Kuri Squash
Ingredients
6 cloves garlic
2 tablespoons minced ginger
2 teaspoons olive oil
1 teaspoon each curry powder and chili powder
1/2 teaspoon each turmeric and cayenne pepper
5–6 cups peeled, chopped Red Kuri Squash
1 15-ounce can thick coconut milk
3 tablespoons red curry paste
3 tablespoons creamy peanut butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
cilantro for topping
Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
Coconut Poached Rockfish with Bok Choy
Ingredients
16 ounces Wild Oregon Rockfish
1 tablespoons neutral oil, such as canola
1 shallot, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 inch knob of fresh ginger, peeled and thinly sliced
1 Thai bird chili, peeled and sliced into very thin rounds (optional)
1 13-ounce cans coconut milk
1/2 tablespoon light brown sugar
7 ounces baby bok choy, chopped into large pieces
1/4 cup roughly-chopped cilantro
2 scallions, green and light green parts, sliced thin
1 limes, half for juice and half for wedges to serve
kosher salt, to taste
Instructions
Season the fish with a generous sprinkle of kosher salt. Set aside.
Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.
Whisk in the coconut milk, juice of 1/2 lime, fish sauce, brown sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.
PRO TIP: You will know the fish is cooked when it has turned very white and flaky.
Remove the fish with a slotted spoon or spatula and divide it into the bowls.
Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.
Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a lime wedge. Serve hot.
Quinoa Salad with Broccoli, Cilantro and Lime
Ingredients
2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets, steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Instructions
In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, , feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Sheet Pan Italian Sausage and Peppers
Ingredients
1 lbs. sausage cut into 1/2-inch rounds
1 medium red bell pepper sliced into 1/4-inch strips
1 medium yellow bell pepper sliced into 1/4-inch strips
1 small yellow onion sliced into 1/4-inch strips
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 garlic cloves minced (about 2 teaspoons)
½ teaspoon salt
Instructions
Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic and salt. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
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.