RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person

1 tbsp. butter

1/2 onion, chopped

2 cloves garlic, chopped

1 large sprig thyme

1/2 cauliflower cut into florets

2-3 tbsp. parsley, chopped

2 cups vegetable or chicken stock

1/4 cup crumbled blue cheese

1/2 cup half and half

Kitchen equipment needed:

Pot

Wine pairing suggestion:

I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.

Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.

Reduce the heat to low and add the blue cheese and stir until well combined.

Add the half and half and cook until heated through.

Ladle soup into a bowl and enjoy!

RECIPE: Chipotle Chicken with Rajas (sautéed poblano peppers and onions)

Rajas is a traditional side dish in Mexico. Roasted pobalo peppers with crema and onions – a surprising sweet and spicy treat. Paired with chipotle seasoned chicken you have a great Mexican feast!

Ingredients for one person

1 poblano pepper, roasted and sliced

1/2 white or sweet onion, sliced

1 clove garlic, chopped

1/4 tsp. dried oregano

1 tbsp. Mexican crema or crème fraiche

1/2 tbsp. olive oil

2 boneless chicken thighs

1 tsp. chipotle powder

1 pinch sugar

1 tsp. lime juice

1 tbsp. olive oil.

Corn tortillas to serve

Kitchen equipment needed:

Skillet

Bowl for marinating chicken

Tongs

Zip lock bag

Wine pairing suggestion:

Think lager beer, Corona, or perhaps a margarita.

Preparation/ roasting of poblono/ Cooking Instructions

If you have a gas stove hold the poblano with your tongs over the fire/ or rest on top of the element, until it is blistered black on the outside. Turn to roast all sides.

If you have an electric stove, place the poblano under the broiler, turning until it is blistered black on the outside.

Put the poblano in the zip lock bag for 10 minutes.

Season the chicken with the chipotle powder and sugar and squeeze the lime juice over and set aside.

Slice the chicken and chop the garlic.

Place the skillet over medium-low heat and add the olive oil. Cook the chicken for 4-5 minutes on each side.

Take the chicken out and set aside.

With the poblano in the bag, rub the pepper with your hands to remove the skin. It should come off easy. Take the pepper out and rinse under running water to remove the rest of the skin.

Slice into 1/4 inch strips.

Clean the skillet. Add the olive oil for the rajas to the skillet, over medium heat. Add the onion. Sautee for 2 minutes, until the onion is soft. Add the garlic, poblano, oregano and crema and cook for about 2-3 minutes.

Serve with the chicken.

RECIPE: Mustard Crusted Fish with Sautéed Fall Vegetables

Sautéed root vegetables are paired with a flavourful mustard crusted fish for this fall inspired dish

Ingredients for one Person

5 oz. pike or cod fillet (or similar white fish)

1 tbsp. Dijon mustard

Salt and Pepper to season

1/4 cup corn starch

1 tbsp. olive oil

1 tbsp. butter

1/2 tbsp. olive oil

2 small stalks celery, chopped

2 carrots, chopped

1 small onion, chopped

1 clove garlic, chopped

1/4 cup vegetable stock

2 tbsp. heavy cream

Kitchen equipment needed:

Non-stick skillet

Wine pairing suggestion:

A Sauvignon Blanc or a big Chardonnay would both go well with both the fish and the mustard.

Preparation

Chop the celery, carrots, onion and garlic and set aside.

Cooking Instructions

Heat the olive oil and butter in the skillet over medium heat. When hot add the vegetables and sauté, stirring constantly for 2-3 minutes. Add some salt and cook for another minute. Add the stock and cook, uncovered for another 10 minutes, until the vegetables are softer, but still firm. If the liquid evaporates too quickly add some water 1/4 cup at a time.

While the vegetables are cooking prepare the fish.

Pat the fish dry with a paper towel. Then spread the Dijon mustard on one side, and season liberally with salt and pepper. Turn and spread the mustard on the other side and again season with salt and pepper.

Place the corn starch on a plate, but do not coat the fish until you are just about to cook it, as it will not become as crisp otherwise.

When the vegetables are done, stir in the cream, take out and set aside.

Rinse out the pan and place it back over medium-high heat. Add the olive oil back to the pan. When hot coat the fish on each side with the corn starch, by dipping the fish in the mixture and shaking off the excess.

Then fry until the fish is flaky, about 3-4 minutes on each side.

Serve on top of the vegetables

RECIPE: Cauliflower rice

1 bag cauliflower rice
1/2 large onion or 1 smaller onion, chopped
1 inch chunk of fresh ginger - diced
2 teaspoons coconut aminos
kosher salt

Heat up enough oil to thinly coat bottom of large saute pan.  Once the oil is warm, add the onion and ginger and some kosher salt.  Let saute for 2-3 minutes and then add the cauliflower rice. Stir and add a bit more kosher salt (not a ton).  Then add coconut aminos, stir, and cover with lid to let the rice steam up a bit and soften. This should take about 10 or so minutes.

RECIPE: Red Curry Chicken and Eggplant

Ingredients:

1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

RECIPE: TOFU AND ESCAROLE SOUP

Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.

·       2 tsp. olive oil

·       1 small onion, finely chopped

·       6 shiitake mushrooms, stemmed and sliced

·       7 cups vegetable broth

·       5 cups chopped escarole

·       1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)

·       grated Parmesan cheese (optional)

1.    In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

2.    Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

RECIPE: Stovetop chicken with lemon, escarole, and white beans

2 ½ lbs bone in chicken pieces (whatever parts you want)

1 lemon, thinly sliced

¼ to ½ an onion, in bite size pieces

1 15-oz can white beans (cannellini)

1 brunch escarole

Olive oil

Salt and pepper

Toss lemon slices and onion with salt and pepper and set aside.

Pat the chicken pieces dry with a paper towel and season with salt and pepper. Heat a few tablespoons oil in a large, heavy skillet over medium heat, and add chicken, skin side down.  Press the chicken down to the heat to get browning and crispy skin! Cook for 5-8 minutes, until golden brown, then flip, and cook for another 9 or so minutes on the other side until the chicken is fully cooked. (Internal temperature should be 165 degrees.)

Take the chicken out of the skillet and put on a plate.  Add your lemon and onion to the skillet and let it cook 4 or so minutes, until both the onion and lemon have caramelized a bit.  Add the beans and all of their juices to the skillet, season with salt and pepper, and start adding the escarole (a bit at a time) to wilt it.

Once the escarole is wilted, add the chicken back to the skillet for a minute or two until flavors are melded and it’s all warm.

Eat and enjoy!

Tip- you can leave the chicken out and just make this a side dish (or vegetarian dish).

RECIPE: Mediterranean Stuffed Eggplant

3 medium sized eggplants

6 tablespoons olive oil

4 teaspoons kosher salt

Black pepper

2 onions, diced

1 teaspoon ground cumin

1 tablespoon ground cinnamon

1 tablespoon sweet paprika

1 lb ground meat (I used lamb, but you can also use turkey or beef here)

¼ cup pinenuts or diced almonds (I used a combo)

3 teaspoons tomato paste

2 tablespoons chopped fresh parsley

Juice from 1 lemon

⅔ cup water

Preheat oven to 425 degrees Cut eggplants in half lengthwise and score each half (the flesh).  Place eggplants in a baking dish and using 4 tablespoons olive oil, 2 teaspoons of kosher salt, and liberal black pepper, season the flesh of the eggplant halves.  Cook in the oven for 25 minutes.

While your eggplant is cooking, heat remaining 2 tablespoons olive oil in a sauce pan.  Once warm, add the onions and half of the cumin, cinnamon, and paprika. Cook until onions are translucent (about 6 minutes). Add meat, nuts, 2 teaspoons tomato paste, parsley, 1 teaspoon kosher salt, and black pepper.  Cook until meat is cooked through (about another 5-6 minutes).

Combine remaining cumin, cinnamon, and paprika with water, lemon juice, 1 teaspoon tomato paste, 1 teaspoon kosher salt, and black pepper.

Fill bottom of baking dish with the liquid.  Top eggplant halves with meat. Cover tightly with foil and cook for an hour at 375 degrees, spooning some of the sauce onto the meat once or twice during the hour.

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

Ingredients:

- At least one onion, chopped (more are better)

- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

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RECIPE: Delicious Weeknight Brown Butter Sage Pasta

Optionally:

- Add 1 cup of Parmesan cheese at the end of cooking

- 1 chopped onion and/or 3-4 smashed/chopped cloves of garlic can be cooked with the butter in the first step

Ingredients:

- One bunch sage - 20-30 leaves, washed and stemmed

- 4 Tablespoons butter

- 1 pound pasta

Cook pasta according to package directions BUT: drain the pasta 2 minutes before it’s done and reserve one cup of cooking water before draining.

Meanwhile, in a large saucepan on medium-high heat, melt the butter.  (If adding onion and garlic, do so now and cook them down before adding the sage.)

When the butter is done frothing, add the sage and cook until butter is light brown and the sage is wilted.  Add the cooked pasta and 3/4 of the reserved pasta water. Cook for a few minutes until the pasta is done. (Add Parmesan cheese now, if using.)  Add the rest of the water if necessary.

Season with salt and pepper and eat while hot.

RECIPE: Stuffed Collards

Note: We made this recipe -recently and it was delicious - we used turkey sausage. You could easily use a non-meat filling with the rice as well. They are like stuffed peppers but the collard greens stay beautifully and they are easy to work with once blanched. The only problem is that the recipe takes an hour to cook - which can be painful during this summer heat when people in NYC try not to turn on their ovens (as least that is what happens in our house. We made enough to put some in the freezer as well. 

Makes: 16

16           collard leaves or halves, a little bigger than hand size

1 1/2 cups cooked white rice

1/2         pound ground pork

1/2         cup diced onion

1/2         cup diced celery

1/2         cup diced green bell pepper

2              teaspoons of your favorite creole seasoning

1              egg, lightly beaten

1/4         cup chicken broth

Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry. Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color. Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature. Once the mixture has cooled, stir in the cooked rice and beaten egg. Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way. Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls. Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.

RECIPE: Eggplant Caponata

From https://www.bonappetit.com/recipe/caponata This is a delicious and complex dish, sure to impress! Ingredients 1-2 small eggplant, cut into 1-inch pieces\ 4 Tablespoons olive oil (2T / 2T, see below) 1 large onion, chopped 1 celery stalk, chopped ¼ cup chopped green olives 2 teaspoons capers 1 large tomato, chopped 2 tablespoons red wine vinegar ½ teaspoon sugar Recipe Preheat oven to 400.  Coat eggplant with 2T olive oil, salt and pepper, and spread evenly on a baking sheet.  Roast, stirring at least once to prevent burning, in oven until brown, up to 30 minutes. Meanwhile on the stovetop, heat a large pan over medium-high heat.  Add 2T olive oil, and when oil is hot, add the onions, celery, olives and capers, salt and pepper, and cook slowly for 15 minutes.  Add ½ cup water, the sugar, and the vinegar and bring to boil then reduce to simmer until half of the liquid is gone, about 5 minutes.   Add the eggplant to the onion mixture and stir well.

RECIPE: Zucchini, Snap Pea, and Onion Salad with Pesto

I’m always looking for a filling salad, that I can eat for dinner and not be hungry after!  This is a refreshing early summer meal that is easy to put together and that can be prepared ahead of time for a quick weeknight meal.

Zucchini, thinly sliced (either with a mandolin or a knife)

1 lemon

2 handfuls sugar snap peas, 1 onion, or any other veggies of your choice (roasted, quartered radishes would be great here, as would thinly sliced radishes)

Head or bunch of greens of your choice (lettuce, spinach, kale, or a mix are all great here)

2-3 tablespoons pesto (recipe below)

Season both sides of each slice of zucchini well with olive oil, salt, and pepper (I used a spray olive oil here, such as Pam, for a more even application).  Using a grill pan (if you have one) or large skillet, “grill” zucchini slices in a single layer (you can probably also roast the slices for a more hands off approach).. I personally like using the grill pan because I like the look of the grill marks.  Once you see these grill marks, flip the slices over and repeat on the other side. Transfer the cooked zucchini to a plate or cutting board and lightly squeeze lemon juice over it.

Slice the sugar snap peas in half long ways.  Roast the whole onion in the oven, tossed in olive oil, at 350 for about 35-40 minutes.  When the onion is cool enough to touch, peel and toss the outer layer (it will be harder), and cut into bite size pieces (I find that with a large onion, this is normally in 8-10 pieces).

Toss your zucchini slices, roasted onion pieces, and sliced snap peas in a bowl with your greens and pesto.

Pesto

2 ounces basil

2 tablespoons toasted nuts (I like cashews here)

2-3 garlic scapes or 1-2 garlic cloves

4-5 tablespoons olive oil

1-2 tablespoons white wine vinegar

Combine your basil, toasted nuts, and garlic scapes/garlic cloves in the food processor.  While on low, pour in olive oil and white wine vinegar, tasting with each added tablespoon. Let the food processor run until your pesto is at your desired consistency.

RECIPE: Hearty Greens with Tomatoes and Curry

Ingredients:

At least two big bunches of hearty greens, shredded like slaw

2-4 Tablespoons butter or coconut oil, or other oil of your choice

1 onion, diced

Big can of tomatoes, diced, or however you like

2 Tablespoons Curry

If you don’t have pre-made, you can make your own using cumin, coriander, tumeric, mustard seeds and maybe even a sprinkle of cinnamon.  Be bold! Curry is an art, not a science.

Heat the butter in a pan on medium-high heat.  When it’s foaming, add the diced onion. Sprinkle with salt and stir often till the onions are sweated and turning slightly brown.

Add the hearty greens and the curry.  Cook till fragrant, about two minutes.

Add the can of tomatoes and bring to boil.

Reduce heat to low and cook, covered, for 30 minutes.  (In an Instant Pot, cook on high pressure for 7 minutes.)

Serve with meat and/or over rice, or eat in a bowl while it’s still warm.  Delicious!

RECIPE: Jerusalem Artichoke Soup

·       Prep time: 15 minutes

·       Cook time: 50 minutes

·       Yield: Serves 4.

Ingredients

·       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

Method

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.

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       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)

PREPARATION

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.

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
PREPARATION

• 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.

RECIPE: Succotash with Parsley Drizzle

Ingredients

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

Directions

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.