Entries by Jennifer Wilner

Seared Scallops with Cauliflower Puree

Seared Scallops with Cauliflower Puree INGREDIENTS   2 cups  chopped cauliflower florets 1 cup  cubed peeled Yukon gold potato 1 cup  water 1/2 cup  fat-free, lower-sodium chicken broth 1 tablespoon  canola oil 1 1/2 pounds  sea scallops 3/4 teaspoon  kosher salt, divided 1/2 teaspoon  coarsely ground black pepper 1 1/2 tablespoons  unsalted butter 1/8 teaspoon  […]

Crunchy Caramel Apple Pie

Crunchy Caramel Apple Pie INGREDIENTS   Pie Pastry for one 9-inch piecrust 1/4 cup sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/8 teaspoon salt 5 1/2 cups peeled and thinly sliced apples Crumb Topping 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 cup quick oats 1/2 cup butter Crunchy Caramel Topping 1/2 cup […]

Sauteed Escarole with Leeks

Sautéed Escarole with Leeks INGREDIENTS 1/4 cup olive oil 3-4 leeks (white and light green parts), cut into half-moons 4 cloves garlic, sliced 2 heads escarole, torn into 3-inch pieces (about 20 cups) 1/4 teaspoon crushed red pepper kosher salt and black pepper DIRECTIONS Heat the oil in a large pot over medium-high heat. Add […]

Roasted Colored Cauliflower

Roasted Colored Cauliflower INGREDIENTS 1 orange cauliflower (cut into florets) 3 garlic cloves, minced Juice from one whole lemon Pinch of cumin Olive oil Sea salt Pepper Small handful of Italian parsley (Roughly chopped) DIRECTIONS Preheat oven to 400 degrees.  Spread out florets in a large cake platter lined with foil. Sprinkle minced garlic over […]

Braised Leg of Lamb with Garlic, Carrots and Potatoes

Braised Leg of Lamb with Garlic, Carrots and Potatoes INGREDIENTS 1 6–8-lb. semi boneless leg of lamb Kosher salt and freshly ground black pepper, to taste 2.5 lbs. small red potatoes, scrubbed clean 15 cloves garlic, crushed 6 large carrots, peeled and cut into 3″ pieces (feel free to add parsnips as well) 6 sprigs […]

Greek Pizza

Greek Pizza INGREDIENTS Crust: Cornmeal, for dusting Flour, for dusting 1 (1 pound) ball store-bought pizza dough Topping: 3 tablespoons extra-virgin olive oil 2 leeks, pale green and white parts only, thinly sliced Salt and freshly ground black pepper 3 cloves garlic, minced 12 ounces baby spinach leaves 1 (4-ounce) chunk feta cheese, crumbled 3/4 […]

Linguini with Escarole and Shrimp

Linguini with Escarole and Shrimp INGREDIENTS 8 ounces whole-wheat linguine 4 teaspoons extra-virgin olive oil, divided 1 pound peeled and deveined raw shrimp, (16-20 per pound) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, plus more to taste 2 tablespoons minced garlic 1/2 cup white wine 1 pint grape or cherry tomatoes, halved 16 […]

Simple Sauteed Escarole

Simple Sautéed Escarole INGREDIENTS 2 tablespoons olive oil 3 garlic cloves, peeled and smashed 1 pound escarole, trimmed, leaves torn and washed well Coarse salt DIRECTIONS In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, […]

Parsnip Fries

Parsnip Fries INGREDIENTS   1/2 pounds medium parsnips tablespoons olive oil Coarse salt and ground pepper DIRECTIONS Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer. Roast until […]

Warm Spinach Salad with Fried Egg and Potatoes

Warm Spinach Salad with Fried Egg and Potatoes INGREDIENTS 4 tablespoons olive oil 1 pound white, gold or red potatoes, scrubbed and cut into 1/2-inch cubes Coarse salt and ground pepper 2 tablespoons red-wine vinegar 1 tablespoon Dijon mustard 1 shallot or leek, minced 1-2 pounds flat-leaf spinach thick stems leaves washed well and roughly […]

Apple Parsnip Mash

Apple Parsnip Mash INGREDIENTS 1 pound parsnips, peeled and cut into 1/2-inch pieces 1 pound apples, peeled, cored, and cut into 1/2-inch pieces 1 cup water 1 tablespoon unsalted butter Coarse salt and ground pepper DIRECTIONS   In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce […]

Roasted Parsnips and Carrots

Roasted Parsnips and Carrots INGREDIENTS 1-2 pounds parsnips, peeled 1-2 pound carrots, unpeeled 3 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley DIRECTIONS If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick […]