Monday, November 13, 2017

RECIPE: Roasted Fennel with Parmesan

Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Sunday, November 12, 2017

RECIPE: Kohlrabi and Hearts of Palm Salad

2 Kohlrabis peeled
1 can hearts of palm pieces or whole hearts of palm chopped
1 green onion, chopped
½ tsp. salt
freshly ground pepper
1 Tbsp. canola oil
one squeeze of a lemon
Cut peeled kohlrabis into matchstick or smaller pieces. Mix with remaining ingredients. Enjoy!

Wednesday, November 8, 2017

RECIPE: Parmesan Roasted Acorn Squash

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4 inch slices
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

RECIPE: Jerusalem Artichoke Soup

·       Prep time: 15 minutes
·       Cook time: 50 minutes
·       Yield: Serves 4.

·       2 Tbsp unsalted butter
·       1 cup chopped onion
·       2 celery stalks, chopped
·       2 large garlic cloves, chopped
·       2 pounds jerusalem artichokes, peeled and cut into chunks
·       1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
·       Salt and black pepper to taste

1 Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2 Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
Sprinkle with freshly grated black pepper to serve.

TIPS: Fennel

  • Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.
  • The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin, and it's easiest to do this with a mandoline.
  • The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. Toss them into the roasting pan when you're roasting the fennel bulbs.
  • As for those fronds? They have a mild anise flavor, but because they're so delicate and beautiful they're most often used for garnish. As long as you chop them away from the stalks and keep them in an airtight container, they should last about one week in the refrigerator, so you can continue sprinkling them on salads, finished vegetable dishes, or just about anywhere you find could use some color and bright flavor. 

RECIPE: Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.  That's it!


YIELD: 4 servings
              ·       1 small butternut squash (about 1 1/2 pounds)
·       1/2 cup plain whole-milk Greek yogurt
·       5 garlic cloves (1 finely grated, 4 chopped)
·       2 tablespoons fresh lemon juice, divided
·       Kosher salt, freshly ground pepper
·       4 tablespoons olive oil, divided, plus more for drizzling
·       1 (15-ounce) can chickpeas, rinsed, patted dry
·       1 medium onion, chopped
·       2 tablespoons vadouvan or curry powder
·       2 radishes, trimmed, very thinly sliced
·       1 cup parsley, mint, and/or cilantro leaves
·       2 tablespoons pomegranate seeds (optional)


1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

Friday, October 13, 2017

RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
  • Preheat oven to 375 °F.
  • Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
  • Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
  • Let squash cool for 10 minutes.
  • Cut squash in half, lengthwise.
  • Using a large spoon, remove and discard the seeds and pulp.
  • Use a fork to scrape the squash into long strands, like spaghetti.
  • Heat butter in a large sauté pan over medium heat.
  • Add garlic and onion, and cook for 3–5 minutes until soft.
  • Add parsley and salt, and stir in spaghetti squash strands.
  • Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
  • Serve warm. (Squash should be al dente—with a slight crunch).
 Serves 4. Prep time, 15 minutes; cook time, 1 hour.

Tuesday, October 10, 2017

RECIPE: Kale, Butternut Squash and Walnut Pasta

1 butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle (or other pasta)
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

1. Heat oven to 425°. Toss squash with oil, salt and pepper.  Spread out in a single layer on a baking tray and bake 25 minutes until tender.
2. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, rinse, and set aside.
3.  Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. 
4.  Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. 
5.  Season with kosher salt and freshly ground black pepper.

Thursday, October 5, 2017

RECIPE: Apple-Cran Breakfast Bars (Gluten Free, Dairy Free, Option to make vegan)

2 cups old fashioned oats
1 cup slivered almonds
4 tablespoons honey or agave if vegan
1 tablespoon coconut oil
1 teaspoon kosher salt
1 1/2 teaspoon cinnamon
2 very ripe bananas
1 1/2 teaspoons vanilla

1/2 cup old fashioned oats
1/4 cup slivered almonds
1/4 cup pumpkin seeds
1 cup finely diced apple pieces
1/4 cup dried cranberries
1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)
1/4 teaspoon cinnamon

Preheat oven to 350°.
Line 9 x 9 baking pan with parchment paper, lightly grease with butter or coconut oil if dairy free
Add all ingredients in to food processor until *completely* combined and wet. This may take several minutes.
Pour into prepared pan and smooth out with off set spatula until evenly spread.
Bake for 8-10 minutes.

Combine ingredients in medium bowl and stir to combine.
Removing pan from oven, spread topping evenly over and lightly press down into base.
Bake an additional 15 minutes
*Serving suggestion: Serve warm with a drizzle of maple syrup on top.

*Store in the refrigerator in a sealed container for up to one week

RECIPE: Beet-Apple Salad

2 large RAW beets (or about 1 lb), peeled and roughly chopped
2 large carrots (or about 8 oz), roughly chopped
2 apples, cored and roughly chopped
Zest & juice of 2 lemons (or about 1/4 cup)
1 tbsp olive oil
3/4 tsp sea salt
1/2 tsp black pepper
1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.
2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.
3. Add the olive oil, salt, pepper, and honey.
4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.

Friday, September 29, 2017

RECIPE: Gluten Free (and Paleo/Vegan-Friendly!) Apple Skillet Cake

  • Cake:
  • 8 ounces cashew butter (can sub almond or other nut butters)
  • ½ cup honey (alternatively, can sub maple syrup or agave)
  • 2 eggs
  • ½ Teaspoon baking powder
  • 2 Teaspoons vanilla
  • Apples:
  • 2 pounds baking apples, cut into slices ¼ inch thick
  • 2 Tablespoon butter, or coconut oil for dairy free
  • 1 Teaspoon cinnamon
  • optional add ins: a tablespoon or two of honey if your apples are sour, dash of nutmeg, dash of ginger
  1. In a medium sized bowl, mix together all the cake ingredients until the batter is smooth, set aside.
  2. Preheat the oven to 325F.
  3. Place a 9" cast iron skillet (or oven proof skillet), over medium heat.
  4. Sauté the apples with the butter or coconut oil and the cinnamon. Place a lid over the skillet and cook for 5 minutes, stirring occasionally. Remove the lid and cook until the juices are almost gone, about 5 more minutes.
  5. When the apples are just tender, pour the cake batter over the top and place the skillet in the oven.
  6. Bake for 20-25 minutes or until the cake batter has just set.
  7. Serve the skillet cake right out of the oven.  
*Suggestion:  Add a scoop of vanilla ice cream to the top!!

Wednesday, September 20, 2017

RECIPE: Veggie and Fruit Muffins

•1/2 cup – flour, whole wheat
•1/2 cup – flour, all-purpose
•3/8 teaspoon – baking soda
•1/4 teaspoon – salt
•1/8 teaspoon – nutmeg
•1/8 teaspoon – cinnamon
•1/4 cup – sugar
•2 tablespoon – butter, unsalted
•1 large – egg
•1/2 teaspoon – vanilla extract
•1/2 medium – zucchini
•3/4 medium – carrot
•1/4 medium – apple
•1/2 medium – bananas
•1/16 cup – apple juice
•1/8 cup – applesauce, unsweetened
•1/8 cup – yogurt, plain / buttermilk

1.Preheat oven to 350 degrees F.
2.In a medium size bowl, mix together flours, salt, nutmeg, and cinnamon. Set aside.
3.Soften butter.
4.In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.
5.In a food processor, combine zucchini, apple, apple juice and applesauce.  Pulse until thoroughly mixed.
6.Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
7.Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture and beat until mixed.
8.Finally, add the dry ingredients and mix just until combined and wet.
9.In a muffin tin, place muffin papers or spray with cooking spray.
10.Scoop the mixture into a prepared muffin pan.
11.For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
12.For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
13.Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

RECIPE: Succotash with Parsley Drizzle

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves

Parsley Drizzle:
1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken


If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Stir the vinegar and basil into the succotash, season with salt and pepper, to taste, and serve. Garnish with Parsley Drizzle.

Parsley Drizzle: Combine all ingredients in a blender and puree.

RECIPE: Spicy Stir-Fried Cabbage

3 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
 Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
2. Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. 
2. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. 
3. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. 
4. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. 
5. Cover and cook over high heat for one minute until just wilted. 
6. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. 
*Serve with rice or noodles.

Wednesday, September 13, 2017

RECIPE: Stuffed Peppers

  • 8 medium bell pepper
  • 1 tablespoon olive oil
  • 4 large leeks, white and palest green parts only, chopped and well rinsed
  • 2 to 3 cloves garlic, minced
  • 4 cups cooked corn kernels
  • 4 cups diced zucchini
  • ¼ cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin, or more, to taste
  • Crumbled sweet Italian sausage (optional)
  • Salt and freshly ground pepper to taste
  • Parmesan cheese for topping
  1. Preheat the oven to 350 degrees F.
  2. Cut the peppers in half; remove the seeds. 
  3. Arrange peppers in glass pyrex casserole dishes.
  4. Heat the oil with two tablespoons of water in a large skillet. Add the leeks and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.
  5. Stir in the remaining ingredients except the parmesan cheese. Cook, stirring, another 5 minutes.
  6. Distribute the stuffing among the peppers. Top each with a sprinkling of parmesan cheese.
  7. Bake for 20 minutes uncovered.until the peppers are tender but not collapsed. Keep warm until ready to serve.

RECIPE: Creamy Jalapeno-Cilantro Sauce

- 5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
- 4 garlic cloves, peeled
- 5 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/2 cup neutral vegetable oil (I use grapeseed)
- 3/4 cup (packed) fresh cilantro leaves with tender stems

1. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed.
2. With motor running, slowly drizzle in oil until a thick sauce forms.
3. Add cilantro and pulse a few times until chopped and incorporated.
5. Taste and add more jalapeño, if necessary.

*Preparation note: Properly emulsifying the oil is key!

*Serving suggestion: This tastes great on burgers, tacos, sandwiches....

RECIPE: Tomato Mint Cucumber Salad

2 large cucumbers, chopped
3l arge tomatoes, seeded and chopped
2/4 red onion, chopped
1/2 c chopped mint leaves
3 tbsp olive oil
1/3 c red wine vinegar
1 tbsp white sugar
1 tsp salt
salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tuesday, September 5, 2017

RECIPE: Crustless Spinach Quiche

  • 8 eggs or 2 small cartons of egg beaters
  • 1/2 container of low fat whipped cottage cheese or fat free ricotta (about 8 oz. total)
  • 4 oz. low fat cheddar cheese, shredded
  • 4 oz. Cabot chipotle cheddar cheese or pepper jack, shredded
  • 1 large red bell pepper, chopped
  • 1 medium yellow Spanish onion, chopped
  • 1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped); note: you can also use chard or another leafy green
  • 1 Tbs. olive oil (or cooking spray)
  • Preheat oven to 350 degrees. Coat a large ceramic fluted quiche dish or glass pie dish with cooking spray.

  • Heat olive oil (or cooking spray) in a large nonstick skillet over medium-high heat. Sauté onion until translucent. Reduce heat to medium and add red peppers. Once peppers have softened, add chopped spinach. Sauté until spinach is completely wilted and most of the moisture has cooked off. Cool vegetables slightly.

  • In a large bowl, whisk together egg beaters, cottage cheese and shredded cheeses. Either mix the cooled vegetables into egg mixture or if vegetables are still very warm pour egg mixture over warm vegetables in bottom of quiche dish to prevent hot vegetables from cooking the eggs.

  • Place quiche in center of oven and bake for 45 minutes, or until cheese is bubbling, center is firm and top is golden brown. Cool slightly before cutting into eight wedges and serve warm.

RECIPE: Vanilla Pear Muffins

For the topping:
3 Tbs. sugar
2 Tbs. chopped walnuts, ground (see note above)
1/4 tsp. ground cinnamon

For the muffins:
2 cups all-purpose flour
1/2 cup sugar
2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg (if available)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup canola oil or walnut oil
3/4 cup buttermilk
2 tsp. vanilla extract
4 or 5 firm, ripe pears, 2 lb. total, peeled, cored and coarsely chopped
1 cup walnuts, coarsely chopped

Preheat an oven to 350°F. Grease 14 standard muffin cups with butter.

To make the topping, in a small bowl, stir together the sugar, walnuts and cinnamon. Set aside.

To make the muffins, in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, oil, buttermilk and vanilla until blended. Add the flour mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. When mixing, take care not to break up the fruit. Do not overmix.

Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Fill the unused muffin cups one-third full with water to prevent warping. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Transfer the pan(s) to a wire rack and let cool for 5 minutes, then unmold the muffins onto the rack. Serve warm or at room temperature. Makes 14 muffins.

RECIPE: Ginger Pear Smoothie

 2 pears, chopped
1 thumb sized piece of ginger, peeled and chopped
3 Tbsp hemp seeds
1-2 Tbsp maple syrup
2 Tbsp almond butter
1 ½ cup unsweetened almond milk

Blend all ingredients until smooth. Some people like this warmed in a sauce pan... I drink it as is!

*Note: recipe makes two smoothies.  It can be halved for one.

RECIPE: Cinnamon Baked Pears

2 large ripe pears
1/4 tsp cinnamon
2 tbsp honey or maple syrup
1/4 c crushed walnuts
Optional add in: handful raisins
Optional toppings: yogurt, vanilla ice cream

1. Preheat oven to 350
2. Slice pears in half lengthwise and place on a baking sheet, flesh side up. You can cut the skin side, as well, so they stay flat.
3. Scoop out seeds
4. Sprinkle with cinnamon and add walnuts and raisins. Drizzle honey on top.
5. Bake for 30 minutes

6. Let cool (they come out very hot!!), and serve plain or with your favorite topping.

Tuesday, August 29, 2017

RECIPE: Ratatouille

2 garlic cloves, minced
1 cup tomato puree. (I used Muir Glen tomato sauce)
2 Tbsp. olive oil, divided
1/2 onion, thinly sliced then cut in half. It's ok if the pieces come apart. I used a mandolin for all the vegetables, to get thin even slices.
1 small eggplant, sliced. Cut slices in half, if needed. Or you can use a smaller Italian eggplant, if available.
2 small zucchini, sliced thinly
3-4 roma tomatoes, sliced thinly.
2 small yellow squashes, sliced thinly
2 red peppers, sliced thinly. I cut my pepper in half, sliced it thinly, then used 1-4 pieces when layering.
1-2 tsp. thyme- you will sprinkle over the top
1-2 tsp. basil
salt and pepper to taste
Preheat oven to 375 F.
Pour tomato sauce in the bottom of a round, oval or square baking dish. I used a round one to create the spiraled effect, but any type of dish would work. My dish measures 10 1/2 inches across
Add the minced garlic and one tablespoon of olive oil into the tomato sauce. Stir to blend and season with salt, pepper, and a small sprinkling of basil (approx. 1/2 tsp.)
Wash all of your vegetables, and dry thoroughly. Trim ends.
Using a mandoline, adjustable-blade slicer, or a very sharp knife cut the onion, eggplant, zucchini, yellow squash, tomatoes, and peppers approximately 1/16-inch thick.
In your palm or on your cutting board, layer your vegetables in a pattern. This was my pattern, eggplant, tomato, onion, yellow squash, red pepper, zucchini, tomato, eggplant...repeat.
Once I had a sizeable stack, I placed it on its side in my dish. The purple side of the eggplant should be up. I started on the outside of the dish and worked my way in.
Cut a piece of parchment paper to the size of your baking dish and tuck in the paper around the edges. This will help seal in steam.
Bake for 35-45 minutes.
We sometimes top with mozzarella cheese and call it dinner! You can also use a hard cheese like Parmigiano Reggiano. Spoon over cous cous, rice, or quinoa for a heartier meal.


YIELD: 4 bowls

·       6 small to medium carrots with tops and roots
·       2 tablespoons butter
·       3 tablespoons white rice
·       2 large leeks, white parts only
·       2 thyme or lemon thyme sprigs
·       2 tablespoons chopped dill, parsley, or celery leaves
·       salt and freshly ground pepper
·       6 cups vegetable stock, chicken stock, or water


Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Wednesday, August 9, 2017

RECIPE: Classic Wedge Salad


Iceberg Lettuce, cut into wedges of desired size and additional mixed greens if desired
1-2 large Cucumbers, cut in quarters and sliced
1 medium Red Onion, diced
1 pint Cherry Tomatoes, cut in halves and quarters
4-6 strips of Bacon, diced and rendered in a pan, optional
Crumbled Blue Cheese
Olive Oil
Red Wine Vinegar

Salt and Pepper


1.      Combine blue cheese, olive oil, the juice of one lemon and salt and pepper in a small bowl. Mix with a whisk until combined and creamy dressing begins to form.
2.      Rinse and chop vegetables according to the directions above.
3.      Arrange iceberg wedges on top of mixed greens (if using) and scatter cucumbers, red onion, tomatoes and bacon on top.
4.      Dress with blue cheese dressing.

RECIPE: Summer Farro Salad

 3 tbsp olive oil, + more to taste
10 oz farro
2 small zucchini or squash, sliced into 1/2" half moons
1/2 lb green beans, chopped into 1" pieces
2 ears of corn
2 garlic cloves
1 tbsp fresh oregano
1/4 cup roughly chopped or torn basil leaves
Fresh mozzarella in chunks or small balls
Chili flakes to taste
Salt + pepper to taste

1. Cook the farro per instructions. Set aside.
2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.
3. While corn is boiling, mince garlic.
4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.
5. Add green beans and season with salt/pepper.  Cook for ~1-2  minutes.
6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.
7. Season with fresh oregano and remove from heat.
8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.
9. Cut corn off cob. Add to farro.
10. Add zucchini, squash, green beans, basil and mozzarella.
11. Season with chili flakes and serve!

*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.

RECIPE: Zucchini and Fresh Corn Farmers' Market Salad with Lemon-Basil Vinaigrette

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn, shucked and cleaned, with the kernels cut off the cob
1 ounce goat cheese
Lemon-Basil Vinaigrette (recipe below)
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette
½ cup good olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1 clove minced fresh garlic
Kosher salt and freshly ground black pepper to taste


For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!