Cauliflower Leek Soup
Ingredients
1 tablespoon vegetable oil
2 leeks white and light green parts thinly sliced
3 cloves garlic minced
1 head cauliflower cut into florets
2 cups (500 ml) vegetable stock vegetable stock
2 sprigs thyme or dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
Instructions
In a pot, heat oil and sauté the sliced leeks for a couple of minutes while stirring regularly.
Add minced garlic, and cook for a minute or until it's fragrant.
Add cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring to a boil, and simmer until the cauliflower is cooked and tender.
Remove from heat, and using an immersion blender blend the soup until smooth. If it's too thick, add more vegetable stock and blend.
Collard Greens With Mushrooms
Ingredients
2 tablespoons extra-virgin olive oil, divided
6 ounces oyster mushrooms, stems trimmed and sliced
2 quarts hearty vegetable stock
1 small yellow onion, sliced into 2-inch lengths
1/2 teaspoon smoked paprika
1 bunch collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt and freshly ground black pepper
Apple cider vinegar, to taste (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Add oyster mushrooms and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.
Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining tbsp olive oil.
Add vinegar to taste, if desired, then serve.
Pork Loin Roast
Ingredients
3 lbs pork loin
6 tbsp (divided) extra virgin olive oil
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried rosemary
2 lbs yukon gold potatoes cut into 1"
1 lb carrots peeled & cut into 1"
Instructions
Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
Clean and pat the pork dry with a paper towel. In a bowl: combine salt, pepper, garlic, onion, thyme, rosemary and mix. Coat 2 tbsp of extra virgin olive oil all over the pork. Then rub the seasoning mixture all over the pork. Place pork in the middle of the baking sheet. Cook for 5 minutes for 425°F.
Meanwhile; place cleaned & cut potatoes in a bowl. Add 2 tbsp extra virgin olive oil. Season with salt & pepper. Mix everything together.
Remove pork from the oven. Then turn down the oven to 325°F.
Add potatoes to one side to the baking sheet. Add carrots to the other side of the baking sheet. Drizzle 2 tbsp extra virgin olive oil over the pork. Cook for 1 hour (20 minutes per-lb) at 325°F.
Remove pork from the oven and let rest for 15-20 minutes before serving.
Kumquat Glazed King Salmon
Ingredients
4 oz kumquats, seeded and thinly sliced
1 lemon, zested and half the juice reserved
2 tablespoons sugar
1 tablespoon rice vinegar
1 cup water
2 6-oz salmon fillets
1 tablespoon olive oil
Kosher salt and pepper, to taste
Instructions
In a small pot, combine the kumquats, sugar, lemon zest, rice vinegar and 1 cup of water and heat to boiling on medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and reduced in volume. Remove from heat and stir in the juice of half the lemon. Set aside.
Pat the salmon dry with paper towels and season with a pinch of Kosher salt and pepper on each side. In a large sauté pan, heat 2 tablespoons oil over medium-high heat.
Add salmon to heated pan, skin side down. Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using a fish spatula, carefully turn fillets over; sear 1 minute or until internal temperature reads 135 degrees Fahrenheit. Transfer to a plate, and top with the Kumquat compote.
Pepper Steak and Celery Stir-Fry With Lemon
Ingredients
1 pound top sirloin steak
Salt and pepper
1 tablespoon cornstarch
1 teaspoon light brown or granulated sugar
1 lemon
2 tablespoons vegetable, canola or peanut oil
5 celery stalks, trimmed and thinly sliced on a bias
3 garlic cloves, finely grated
2 tablespoons soy sauce
2 tablespoons unsalted butter, cut into pieces
Instructions
Slice the chilled beef against the grain into ¼-inch-thick strips about 2 inches long; set aside. Place the beef in a medium bowl and season with salt and 2 teaspoons pepper. Add cornstarch and sugar and toss until the beef is thoroughly coated.
Using a vegetable peeler, remove the peel from the lemon in wide strips; set the peels aside then cut the lemon in half.
Set a large cast-iron or stainless-steel skillet over medium-high. When the pan is very hot, add 1 tablespoon oil. Using tongs, add half the beef to the pan in a single layer and cook, without stirring or tossing, until deeply brown around the edges, about 2 minutes. The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first. Flip and cook on the other side until no longer pink, about 20 seconds. Transfer the beef to a plate and repeat with the remaining pieces.
After transferring the second batch of browned beef to the plate, pour the remaining 1 tablespoon oil into the pan and add the celery, garlic, and reserved lemon peels. Season lightly with salt and cook, stirring often, about 1 minute.
Return the beef and any juices to the pan and add the soy sauce and butter. Cook, tossing until you have a smooth sauce that coats the steak, about 30 seconds. Turn off the heat, squeeze in the juice from 1 lemon half and toss once more.
Transfer stir-fry to a platter and serve with remaining lemon half.
From Cookingnytimes.com
Blood Orange Vinaigrette
Ingredients
⅓ cup blood orange juice
1/2 cup olive oil
¼ cup red wine vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
salt and ground black pepper to taste
Directions
Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.
Cajun Seafood Stew
Ingredients
1 tablespoon olive oil
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 green bell peppers, chopped, about 2 1/2 cups
1 onion, chopped, about 1 1/2 cups
1 (8-ounce) bottle clam juice
1 can diced tomatoes, 15 ounces
1 pound Seafood Medley
2 tablespoons chopped fresh parsley leaves
Kosher salt to taste
Instructions
Add the Cajun seasoning, garlic, peppers and onions and cook until the vegetables are softened, 5 minutes.
Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes.
Gently stir in the seafood. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes.
Remove from the heat and stir in the parsley.
Roasted Kalettes
Ingredients
8 oz kale sprouts, rinsed and spun dry
2 tablespoons olive oil
sea salt
freshly ground black pepper
Instructions
Preheat the oven to 450ºF (230ºC).
Trim any tough ends off the kale sprouts and spread them over a baking sheet, or in a gratin dish (or two), in an even layer. They can be touching as they'll shrink when roasted.
Drizzle the olive oil over the sprouts and season lightly with salt and pepper. Roast the kale sprouts in the oven on the lower third of the oven, turning them over on the baking sheet midway during baking, until they are cooked through and crisp on the outside, about 10 to 12 minutes, depending on the sprouts. (Large ones may take longer.) I like them so they are tender inside, crisp outside.
4. Remove from oven and serve warm.
Ingredients
1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 jalepeno pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste
Directions
Place avocado in a serving bowl and mix with lime juice. Add mango, onion, jalepeno, cilantro, and salt; toss until evenly combined.
Honey Cilantro Wings with Red Cabbage Slaw
Ingredients
Canola oil, for frying
2 lb. chicken wings, split at the joint, wingtips removed and discarded, room temperature
kosher salt
Freshly ground black pepper
1/2 cup cornstarch
1 Tbsp. lime juice
4 Tbsp. honey, divided, plus more for drizzling
1 Tbsp. sesame oil
3 cups shredded red cabbage
2 cups freshly chopped cilantro, plus more for garnish
1 tsp. grated garlic
1 tsp. grated fresh ginger
3 Tbsp. low-sodium soy sauce
Ingredients
Pour enough oil into a deep large pot to reach 4 inches high, then heat oil to 350°. Rinse and dry chicken and season with salt and pepper, then toss with cornstarch. Shake off excess cornstarch and transfer to a large bowl.
Set a cooling rack over a baking sheet lined with paper towels. When oil has come to temperature, add chicken in batches using a slotted spoon. (Do not overcrowd the pot or the oil temperature will drop.) Fry chicken until golden and crispy, 10 minutes. Continue cooking chicken in batches, making sure temperature remains at 350°, then drain chicken on cooling rack and set aside.
Meanwhile, while chicken is frying, whisk together lime juice, 1 tablespoon honey and sesame oil in a large mixing bowl and season with salt. Toss together with cabbage, and cilantro, then transfer slaw to a large serving platter with chicken.
In a small bowl, mix together garlic, ginger, remaining 3 tablespoons honey and soy sauce. Microwave 2 minutes, then drizzle all over chicken and use remaining sauce for dipping.
Garnish with chopped cilantro and serve immediately.