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Pear and Leak Galette with Goat Cheese and Walnuts

FOR THE CRUST: 1 ½ cups all purpose flour 4 ½ ounces COLD unsalted butter, cut into cubes ½ teaspoon salt 1 large egg 2–3 tablespoons cold water FOR THE FILLING: 1 tablespoon butter (salted or unsalted is fine) 2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups) […]

Acorn Squash Stuffed with Mushrooms and Goat Cheese

3 tablespoons olive oil, divided 2 white or green acorn squash (about 2 lb. each), halved lengthwise, seeds removed 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 8 ounces white button or cremini mushrooms, trimmed and chopped 1 large shallot, chopped 5 ounces spinach 5 slices sandwich bread, cut into ½-in. pieces 4 […]

Sweet Potato Gratin

Sweet Potato Gratin (can be made with all gold potatoes, too!) • 2 large sweet potatoes (about 2 lb.) • 2 large or 4-5 medium gold potatoes (about 1 3/4 lb.) • 1 1/2 cups heavy cream, divided • 1 1/2 teaspoons table salt • 1 1/2 cups (6 oz.) shredded Gruyère (or Washington Crossing!) […]

Cranberry Ricotta Bread

Ingredients 1/2 cup extra virgin olive oil organic 3/4 cup granulated sugar organic 2 large eggs organic, room temperature 1 tsp vanilla extract 1/2 cup ricotta cheese 1 1/2 cup all purpose flour organic 1 pinch sea salt 1/2 tsp baking powder 1 tsp baking soda 1 1/2 cup cranberries For the Streusel Topping 4 […]

Butternut Squash Cupcakes with Cream Cheese Frosting

Ingredients 2 1/4 cups (10 ounces) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 cup butter (softened) 1 1/2 cups brown sugar (packed) 2 large eggs 1 cup butternut squash (cooked and mashed) 2 teaspoons vanilla extract 3/4 cup milk […]

Easy Roasted Romanesco

Ingredients: 1 head of Broccoli Romanesco 3 tablespoons extra virgin olive oil 2 tablespoons shredded Pecorino Romano cheese 1/8 teaspoon salt 15 turns fresh ground pepper Hot paprika or red pepper flakes (optional)   Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray. Cut off Romanesco florets (as you would broccoli or cauliflower) and place […]

Broccoli Rabe, Italian Style

1 large bunch of fresh broccoli rabe 3 tablespoons cold pressed extra virgin olive oil, divided 1 whole bulb of fresh peeled garlic, coarsely chopped (use a mini food processor to make this easy) Pink Himalayan sea salt, to taste Crushed red pepper, to taste   Trim the thick tough stems from the broccoli rabe then rinse and […]

Cauliflower Fried Rice

2 tablespoons olive oil 1 onion (peeled and diced) 2 cloves garlic (peeled and finely minced) 1/2 cup carrots (shredded) 1 red or green bell pepper ( julienned) 2 cups cauliflower florets 1 egg 1 tablespoon soy sauce 2 tablespoons scallions (chopped) Salt and ground black pepper (to taste) To make the cauliflower rice, place […]

Crispy Oven Roasted Blue Potatoes

1 lb blue/purple potatoes unpeeled and cut into wedges 2 1/2 tbsp olive oil 1 1/2 tsp sea salt 1 tsp sugar 2 tsp smoked sweet paprika 1/2 tsp black pepper 1/2 tsp ground garlic 1/2 tsp coriander 2 tbsp potato starch or cornstarch optional for more crispy fries2 tbsp potato starch or cornstarch optional […]

Roasted Beet, Spinach and Goat Cheese Quiche

FOR THE CRUST: 2 Tablespoons Toasted Sesame Seeds, Divided 1 cup Plus 2 Tablespoons Stone Ground Whole Wheat Flour ½ teaspoons Salt 6 Tablespoons Cold Butter, Cut In Cubes 2 ounces, fluid Cold Water FOR THE FILLING: 3 Medium Beets, Sliced 1 Sweet Onion, Sliced 2 Tablespoons Olive Oil ¼ cups Balsamic Vinegar Salt And […]

Pan Roasted Brussels Sprouts with Parmesan

1 pound  Brussels sprouts 3 tablespoons  olive oil 1/2 teaspoon  kosher salt Freshly ground black pepper 1 cup grated Parmesan cheese Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Grate […]