Sauteed Hakurei with Turnip Greens
Sauteed Hakurei with Turnip Greens
Kosher salt
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Bring…
Arugula, Egg and Charred Asparagus Salad
Arugula, Egg and Charred Asparagus Salad
4 large eggs in shells
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon extra-virgin olive oil
12 ounces medium asparagus, trimmed
1/4 cup plain whole-milk…
Roasted Shallot Vinaigrette
Roasted Shallot Vinaigrette
1 cup peeled shallot
4 cloves peeled garlic
3/4cup olive oil, divided
1/4cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
Preheat oven to 400F.
In a medium glass baking…
Turkey Burgers with Green Garlic and Parsley
Turkey Burgers with Green Garlic and Parsley
½ medium onion
1 bulb green garlic (about 4 ounces)
1 tablespoon extra-virgin olive oil
¼ cup finely chopped flat-leaf parsley
1 ¼ pounds lean ground turkey
2 tablespoons ketchup
…
Strawberry Cream Cheese Bread
Strawberry Cream Cheese Bread
½ cup butter, softened
1 cup sugar
1(3 ounce) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1â„2teaspoon baking soda
1â„2teaspoon…
Grilled Asparagus
Grilled Asparagus
1 pound asparagus (estimate 1/4 pound per person), thick spears
1-2 Tbsp. Olive oil
Kosher salt
Preheat your grill for high, direct heat.
2 Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the…
Parsley and Spring Garlic Roasted Salmon
Parsley and Spring Garlic Roasted Salmon
1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
3-5 spring…
Roasted Parsley Potatoes
Roasted Parsley Potatoes
2 pounds potatoes, peeled and quartered
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley leaves
Preheat oven to 400 degrees F. Put the potatoes…
Boston lettuce with Parsley and Herbs
Boston lettuce with Parsley and Herbs
1/2 cup flat-leaf parsley leaves
1 large scallion, white and pale green parts only, chopped (you could substitute spring garlic!)
2 teaspoons coarsely chopped tarragon
3 tablespoons vegetable…
Sautéed Escarole with Spring Garlic
Sautéed Escarole with Spring Garlic
2 tablespoons olive oil
1 spring garlic, diced
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt
In a large skillet, heat oil over medium. Add…
Escarole and White Bean Soup
Escarole and White Bean Soup
2 tablespoons extra-virgin olive oil
10 ounces slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2…
Portobello cheese steak
Portobello “Philly Cheese Steak” Sandwich
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
3-4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1 large red bell pepper, thinly sliced
2 tablespoons…