Entries by Meredith Lehman

Baked Summer Squash

2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash) 1/4 cup olive oil 1/2 cup grated Parmesan cheese 1/3 cup bread crumbs 1/2 teaspoon flaked salt 1/4 teaspoon freshly ground pepper Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil. In […]

Quick Pickles

4-5 pickling cucumbers ½ cup water, at room temperature or cooler ½ cup rice vinegar or white or cider vinegar 1 ½ tablespoons maple syrup or sugar 1 ½ teaspoons fine sea salt ¼ teaspoon red pepper flakes (optional, for heat) 20 twists of freshly ground black pepper 2 leafy sprigs of fresh dill, roughly […]

Black Pepper Chitarra with Zucchini and Garlic Scapes

2 medium zucchini, julienned 1 pound chitarra or spaghetti style pasta 3 tablespoons olive oil 10 cloves garlic, peeled and finely chopped 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish 1 bunch garlic scapes, thinly sliced 1/4 cup Pecorino Romano cheese, plus more for serving Juice and zest of 1 lemon Kosher […]

Swiss Chard and Mushroom Quiche

For the Pine Nut Crust 1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt 1⁄4 teaspoon baking powder 1⁄2 cup pine nuts 1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water For the Filling 7 tablespoons extra-virgin olive oil, divided 1 onion, finely diced 1 pound mushrooms, roughly chopped […]

Strawberry Rhubarb Crumble Pie

PASTRY 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup shortening (cold) 2 to 3 tablespoons orange juice (cold) CRUMBLE TOPPING 1/2 cup all-purpose flour 1/2 cup oats 2 tablespoons packed brown sugar 4 tablespoons butter (cold, cut into small cubes) FILLING 3 cups sliced strawberries (fresh, hulled) 1 cup chopped rhubarb (cut into 1/2″ […]

Grilled Romaine

2 hearts of romaine 2 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 tablespoon balsamic vinegar 1/4 cup freshly grated parmesan cheese INSTRUCTIONS Heat grill to medium high heat. Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the […]

Asparagus Risotto

6 cups vegetable stock, preferably homemade 1/4 cup olive oil 1 small onion, finely chopped 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths 1 cup thawed frozen peas 1 teaspoon grated lemon zest, plus more for garnish 2 tablespoons fresh lemon juice 1 […]

Pizza with Ramp Pesto and Fresh Mozzarella

FOR THE PESTO: 4 oz. ramp greens, about 8 cups 2 oz. Parmigiano Reggiano, cut into 4 chunks 1/4 cup pine nuts 1/3 cup olive oil 2 tablespoons white balsamic vinegar pinch salt FOR ONE PIZZA: 1 round pizza dough olive oil 2 oz cheese sea salt ramp green pesto white balsamic vinegar Make the […]

Sausage, Cheddar and Chive Savory French Toast

10 slices French bread (1 inch thick)- you can use Balthazar White 1 pound bulk pork sausage, any variety of Griggstown Chicken Sausage works too, casings removed 8 large eggs 2 cups 2% milk 1/2 cup grated Parmesan cheese, Washington Crossing works well! 1 tablespoon minced chives 1/2 teaspoon pepper 1 cup shredded cheddar cheese […]

Easy Potato Soup with Cheddar, Bacon and Scallions

4 ounces full-fat cream cheese 1 medium yellow onion 2 medium stalks celery 3 cloves garlic 2 to 2 1/2 pounds potatoes 4 slices bacon (about 4 ounces) 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 (32-ounce) box low-sodium chicken broth (4 cups) 1 cup whole milk 2 tablespoons cornstarch 4 […]

Healthy Carrot Cake Oatmeal Cookies

From Amy’s Healthy Baking: 1 cup instant oats ¾ cup whole wheat or gluten-free* flour 1 ½ tsp baking powder 1 ½ tsp ground cinnamon ⅛ tsp salt 2 tbsp  coconut oil or unsalted butter, melted and cooled slightly 1 large egg, room temperature 1 tsp vanilla extract ½ cup pure maple syrup ¾ cup […]

Bacon and Egg Fried Rice

1 tablespoon vegetable oil 3 large eggs, beaten 8 ounces bacon, cut into 1-inch pieces 1 medium onion, finely diced 5 cups cooked rice (blue moon white short or medium grain brown works well), fluffed and cooled 1/2 teaspoon salt 1/4 teaspoon sugar 2 tablespoons soy sauce Fresh black pepper, to taste 3 scallions, chopped […]