Smothered Beans with Leeks and Collard Greens

Smothered Beans with Leeks and Collard Greens 1 cup dried Great Northern beans 1/4 cup dried pinto beans quart water tablespoons olive oil 2 cups thinly sliced leeks (about 2 large) 1 tablespoon chopped fresh or 1 teaspoon dried…

Basic Sautéed Collard Greens

Basic Sautéed Collard Greens 2 1/2 pounds collard greens 2 garlic cloves 1 tablespoon unsalted butter 1 tablespoon olive oil 1 teaspoon fresh lemon juice, or to taste Remove and discard stems and center ribs of collard greens.…

Grilled Taleggio Cheese and Pear Panini

Grilled Taleggio Cheese and Pear Panini 1 (1-pound) loaf ciabatta bread (or 8 slices country bread) 1/4 cup olive oil 8 ounces Taleggio cheese or brie, sliced 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges 2…

Pear and Granola Muffins

Pear and Granola Muffins For Muffins 1 cup all-purpose flour 3/4 cup whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 large eggs 3/4 cup packed light-brown sugar 1/2 cup plain…

Leek, Tomato and Mushroom Quiche

Leek, Tomato and Mushroom Quiche Two 9-inch ready-to-bake pie crusts 2 tablespoons extra-virgin olive oil 1 leek, halved lengthwise and thinly sliced (white and light green parts only) 8 oz. cherry or grape tomatoes, halved 1/4 cup…

Leek Rings

Leek Rings 3 quarts oil ( peanut, vegetable, or canola) 12 ounces leeks, cleaned and trimmed of dark green parts 1 1/2 cups milk 1 large egg 2 cups all-purpose flour 2 teaspoons kosher salt, plus additional for seasoning Preheat…

Grilled Leeks

Grilled Leeks 3 large leeks Juice from one lemon Salt and pepper to taste 1 small clove garlic About ¼ cup olive oil Big handful of fresh basil Dice up a handful of basil and mash (preferably using mortal & pestle, but…

Hanger Steak with Shallots

Hanger Steak with Shallots 1 Tbsp. canola or grapeseed oil 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center) Salt and freshly ground pepper 2 Tbsp. unsalted butter 6 medium shallots, thinly sliced 2…

Pork Tenderloin with Pear, Shallot and Vermouth Sauce

Pork Tenderloin with Pear, Shallot and Vermouth Sauce 2 tbsp. olive oil, divided 2 garlic cloves, minced 1 tbsp. chopped fresh thyme, plus fresh thyme sprigs for garnish 1 -1 1/4-pound pork tenderloin 1 tsp kosher salt 1/2 tsp…

Eggplant Ricotta Bites

Eggplant Ricotta Bites 1 medium eggplant Kosher salt All-purpose flour, for dredging 2 large eggs 3/4 cup breadcrumbs 1/4 cup grated parmesan cheese 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed 2…

Roasted Eggplant with Tomatoes and Parmesan

Roasted Eggplant with Tomatoes and Parmesan 2 small eggplants, cut crosswise into 1/4-inch slices 6 medium plum tomatoes, cut crosswise into 1/4-inch slices 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra…

Plum Tomato Sauce

Plum Tomato Sauce About 2 lbs. fresh plum tomatoes 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional 3 cloves garlic, finely chopped Pinch crushed red pepper 1/2 medium onion, finely chopped (you can…