Cucumber and Parsley Salad

1 Cucumber Peeled

2 Tbsp. Diced Pearl Onion

2 Tbsp Olive

1 Tbsp Lemon Juice

1 Tbsp Vinegar – If you have some chive infused vinegar this would be great here. Otherwise Balsamic or Red Wine Vinegar would be a great choice

¼  Cup Minced Garlic Scapes – If you don’t have any scapes left from last week, you can substitute Scallion

½ bunch of Parsley Minced

½ Tsp Salt

Pepper to taste

Take cucumber and cut it in half lengthwise then remove the seeds with a spoon (this is optional as I eat the seeds and they are delicious) and slice crosswise very thinly. Add salt and place into a bowl and set aside.

Dice the pearl onion and mince the garlic scapes. Combine with the minced parsley and set aside. 

Mix together lemon juice, vinegar and oil. Whisk and then pour over cucumbers. Toss onion/garlic/herb mixture into the cucumbers and toss thoroughly to ensure a light coating on all the ingredients. Add pepper to taste. 

Cucumber and Musk Melon Salad

2 cucumbers peeled and sliced into half moons

1 musk melon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. white wine vinegar

½ cup crumbled feta

Salt and Pepper to taste

Mix onion and Basil into white wine vinegar and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in musk melon and cucumber. 

Crumble feta over the top.

Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.

Creamy Thai-Inspired Carrot and Sweet Potato Soup

3 cups diced peeled carrots

3 cups diced peeled sweet potatoes

1 tablespoon coconut oil

2 cups chopped yellow (sweet) onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups low-sodium vegetable broth, plus more if needed

¼ cup raw almond butter or peanut butter

½ teaspoon fine-grain sea salt, plus more to taste

Freshly ground black pepper

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.

Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.

Creamy Spinach and Garlic Scape Pasta with Asparagus

1 bunch garlic scapes sliced into thin cross sections. 

¼ lb of spinach, washed and rough chopped

½ lb asparagus, cut into bite sized pieces

1 lb pasta

1 pint heavy whipping cream

½ cup white wine

½ cup shredded parmesan cheese

2 Tbsp olive oil

Salt and pepper to taste

Start pasta water boiling with a little bit of salt. Cook pasta until al dente.

Sauté asparagus for 3 minutes, then remove from the pan.

Add Garlic Scapes and sauté until they are aromatic 1-2 minutes then deglaze pan with white wine and reduce until liquid until almost gone. Then reduce heat to low and cream.

Cook on low until the cream is reduced by half then add the spinach. Continue to cook over low heat until cream is reduced by half again. Stir frequently so no burning happens in the bottom of the pan.

Once desired consistency is reached, turn off the heat. Add the cooked asparagus to the creamy spinach mixture. Add the Parmesan cheese and season to taste. 

Fold pasta into sauce and enjoy.

Greens and Potato Stew with Spicy Sausage

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bunch green kale or collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage cut into rounds

2 cups chicken broth

1 pound Carola potatoes, diced

1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes. Add kale and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes.

Simmer soup uncovered until potatoes are tender, about 20 minutes.

Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer.

Mix in crushed red pepper. Season with salt and black pepper.

Coconut Creamed Collards

1 tablespoon coconut oil

1 onion, diced

1 clove garlic, minced

1 tablespoon grated ginger

1 bunch collard greens, stems removed, cut into ribbons

1 can coconut milk plus one can full of water

1 tablespoon lime juice

1 to 2 tablespoons tamari, to taste

Salt, to taste

Dash red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large skillet. Add the onion and sauté until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting.

Add the coconut milk, lime juice, and 1 tablespoon of tamari to the skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of water as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes. Serve.

Lemon - Green Garlic Vinaigrette

1/2 cup olive oil

1/4 cup lemon juice (about one large lemon)

1 tablespoon Dijon mustard

1 teaspoon honey

1 tablespoon minced green garlic tops

2 teaspoons dried oregano

Sea salt and pepper, to taste

Combine all ingredients in a mason jar and shake vigorously until combined and emulsified.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed

1 bunch green kale, chopped and rinsed

1 head of Koji (Tatsoi), Chopped and rinsed

1 can chickpeas, rinsed and drained

½ cup Feta crumbles

½ cup Pine Nuts toasted

Chop all of the greens into bite sized pieces, wash and spin in salad spinner or drain and pat dry.

Toast pine nuts

Toss and combine all the salad ingredients with the dressing until thoroughly mixed.

Cherry Tomato and Onion Pie

1 refrigerated rolled pie crust 

½ cup shredded Pecorino, plus more for topping

 ½ pint cherry tomatoes, halved 

½-1 onion cut into thin slices

Drizzle with Balsamic vinegar

2 teaspoons olive oil, divided 

Salt and pepper

2 tablespoons small or torn basil leaves 

Preheat oven to 425°F.

Roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle and place on a parchment-lined baking sheet. 

Top pie crust with cheese, leaving a 2-inch border. Evenly spread sliced onions on the bottom of the crust and top with cherry tomatoes, cut-sides up. Drizzle with 1 teaspoon balsamic vinegar, oil and season with salt and pepper. Fold crust edges over outer edge of tomatoes, pleating as needed. Brush crust edges with remaining oil.

Bake until crust is golden and tomatoes are bubbling, 30-35 minutes. Let cool 15 minutes. Sprinkle with basil before serving.

Celery and Cucumber Salad

2-3 celery stalks, thinly sliced crosswise (these are petite celery but very big in flavor)

2 cucumbers, peeled, seeded, and thinly sliced crosswise 

1 bunch coarsely chopped fresh flat-leaf parsley

1/3 cup coarsely chopped fresh mint (optional)

Juice and zest from one lemon

3 Tbsp extra-virgin olive oil

Salt and Pepper to taste

1 head of Lettuce, rough chopped and washed.

Toss the sliced celery, sliced cucumber, chopped parsley and mint together.

Combine lemon juice and zest with the olive oil, into a bowl and mix thoroughly.

Add dressing to the cucumber/celery mix and toss well.

Season to taste and serve over bed of chopped lettuce

Carrot Top Gremolata

3 tablespoons finely chopped feathery greens from carrot tops, main stem removed 

1 garlic clove, minced

1 tsp lemon zest

Juice from one lemon

1 tsp sherry vinegar

1 tsp extra virgin olive oil

Kosher salt to taste

Combine all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Great to toss roasted veggies in. or the base for a fresh salad dressing.

Carrot Miso Soup

2 tablespoons olive oil

2-3 big carrots, peeled, thinly sliced

1 large onion, finely chopped

4-6 garlic cloves, peeled and smashed

1-2 tablespoon finely chopped or grated ginger

4 cups vegetable broth

1/4 cup white miso paste, or more to taste

Sesame oil

2 scallions, very thinly sliced

Heat oil in a heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in a blender, or all at once with an immersion blender. In a small bowl, whisk together the miso and a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper, or additional miso to taste. Finish with sliced scallions and a drizzle of sesame oil.

Carrot and Zucchini Fritters with Basil Yogurt

1 cup all-purpose flour, more as needed

1 teaspoon baking powder

1 teaspoon coriander

¾ teaspoon kosher salt, more for serving

1 cup milk, more as needed

1 large egg

¼ teaspoon grated lemon zest

¼ teaspoon pepper

2-3 medium carrots, grated (about 1 cup)

1 zucchini, grated (about 2 cups)

2 scallions or a quarter onion, finely chopped

1 garlic clove, finely chopped

½ cup plain yogurt

1 tablespoon chopped basil

1 tablespoon extra-virgin olive oil

 Olive oil, for frying

To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions/onion. Allow to rest for 30 minutes.

Mash together the garlic and 1/4 teaspoon salt with the flat of a knife and then mince. In a small bowl, whisk together the garlic paste, yogurt, basil and 1 tablespoon extra-virgin oil. Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

Caramelized Italian Onion and New Potato Gratin

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 cups red onion sliced

Kosher salt and freshly ground black pepper

1.5 lbs New Potatoes sliced thin

1-1/2 tsp. chopped fresh thyme

4 oz. grated Parmesan cheese (about 1-1/2 cups)

2 cups whole milk

Pinch freshly grated nutmeg

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbsp. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbsp. water at a time if the onions begin to stick to the skillet. Set aside to cool.

Slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.

In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbsp. butter into small pieces and scatter on top.

Bake until the potatoes are tender when pierced with a knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.

Butternut and Rutabaga Gratin

1 small butternut squash peeled and seeded

1 medium rutabaga peeled

1 onion sliced thin

Kale or collards if you have them available (optional)

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.

Butternut and Kale Gratin

1 small butternut squash peeled and seeded

1-2 onion sliced thin

1 bunch kale

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash into very thin rounds. Thinly slice kale and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash in an overlapping layer then add some kale. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top with another layer of squash and kale, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.

Buttered Carrots and Beans

½# Carrots, peeled, cut into matchstick-size strips

Green Beans cut into 1” diagonal strips

1 medium Onion sliced thin

2 Tbsp Chopped Parsley (Optional)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Blanch beans in pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. 

Melt 2 tablespoons butter with 2 tablespoons olive oil in a sauté pan over medium-high heat. Add sliced onions and cook until aromatic 1-2 Minutes. Add carrots and beans and toss until hot, about 2 minutes. Season to taste with salt and pepper. Add parsley.

Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.

Broiled Tomatoes

4 tomatoes, cut into wedges of similar thickness

1 Onion sliced thin

¼ cup olive oil

1 tsp kosher salt

1 tsp black pepper

3 cloves garlic minced

3 tbsp. minced Basil

½ cup fresh grated parmesan

Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray or cooking oil.

Arrange tomato wedges in a single layer on the prepared baking sheet. Spread onions out evenly amongst the tomatoes and drizzle lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, and basil. Sprinkle Parmesan cheese over the top.

Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.

Best served on a toasted piece of bread. A little mayo doesn’t hurt either.