Entries by Meredith Lehman

Purple Potato Hash with Kale and Fried Eggs

INGREDIENTS 3 medium purple potatoes (or you can use sweet potatoes) 1 medium white onion, diced 3 tablespoons of ghee or coconut oil (more for cooking eggs, roasting potatoes) 1 bunch of green or tuscan kale, stems removed and rough chopped 3 large pasture raised humane certified chicken eggs sea salt fresh cracked pepper red […]

Fresh Cranberry Sauce

12-ounce fresh cranberries, cleaned 1 3/4 cups sugar 1 Granny Smith apple, peeled, cored and chopped Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. […]

Spinach with Sesame and Garlic

Spinach with Sesame and Garlic 3 Tbsp dark sesame oil 1 Tbsp minced garlic 1 lb fresh spinach (if using mature spinach, soak in water to clean, drain, squeeze out excess water, remove and discard large stems, roughly chop leaves) 1 Tbsp sugar 1 Tbsp soy sauce Salt to taste 1 Tbsp toasted sesame seeds […]

Broccoli Rabe with Sausage

1 pound broccoli rabe 1/4 cup extra-virgin olive oil 4 ounces hot Italian sausage—casings removed, meat crumbled 2 garlic cloves, thinly sliced Pinch of crushed red pepper and salt 2 tablespoons fresh lemon juice 1/4 cup grated pecorino cheese In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. […]

Roasted Rainbow Carrot Recipes

Butter Roasted Glazed Rainbow Carrots 1/5-2 pounds carrots 3 tablespoons unsalted butter 3 cloves garlic, minced or grated 1 1/2 tablespoons honey 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh flat leaf parsley leaves Flaky sea salt (optional)Arrange a rack in the middle of the oven and heat […]

Baked Sweet Potato Fries

1 pound sweet potatoes, peeled 2 tablespoons olive oil 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon freshly-cracked black pepper fine sea salt, to taste Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries […]

How to Cook Spaghetti Squash

1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large) 1 Tbsp oil 1 pinch sea salt Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or foil. Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best […]

Parmesan Roasted Asparagus

Parmesan Roasted Asparagus 2-1/2 pounds fresh asparagus (about 30 large) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 2 lemons cut in wedges, for serving Preheat the oven to 400 degrees. f the stalks of the asparagus are thick, peel the bottom half […]

Arugula Salad

2 tablespoonsolive oil 2 tablespoonsfreshly squeezed lemon juice 1/8 teaspoonkosher salt Freshly ground black pepper 5 ouncesarugula (about 5 packed cups) 2 ouncesshaved Parmesan cheese (about 2/3 cup) Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and […]

Golden Zucchini Rounds

2large zucchini A bit of olive oil for frying Seasoned bread crumbs Kosher salt Ground pepper Garlic powder Grated parmesan slice zucchini toss in bowl with salt, pepper, and garlic powder to taste heat pan coated with olive oil saute zucchini about five minutes on medium heat dust with bread crumbs to coat evenly continue […]