Entries by Meredith Lehman

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 […]

Cheesy Garlic Roasted Asparagus

1 pound asparagus spears, woody ends removed 3 tablespoons olive oil 1 tablespoon minced garlic (or 2 spring garlic, minced) 3/4 teaspoon Kosher salt 1/4 teaspoon fresh cracked black pepper 1 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Arrange asparagus on baking sheet. Set aside. In a small bowl mix together olive oil, garlic, salt […]

Roasted Blue Potatoes with Herbs

1 lb. blue potatoes 1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano) 1 clove garlic, minced 1/4 cup olive oil kosher salt freshly cracked black pepper Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside. Grab your potatoes. Scrub ’em clean under cold water. […]

INGREDIENTS: For the fruit base 6 cups  apples, peeled, cored and thinly sliced 4 cups pears peeled, cored and thinly sliced 2 tablespoons freshly squeezed lemon juice 3/4 cup granulated sugar 1/4 cup light brown sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon FOR THE TOPPING 1 ¼ cup old fashioned oats 1 cup […]

Spaghetti and Spring Garlic

Salt 1 pound spaghetti 1/3 cup extra virgin olive oil 3 heads green garlic (or 4 cloves regular garlic), thinly sliced 1 tablespoon chopped parsley small pinch of red pepper flakes Directions Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking […]

Pickled Red Onions

1.5 cups sliced red onion 1 clove garlic 3 Tbsp white sugar 1.5 Tbsp salt 1/2 tsp peppercorns 1 cup white vinegar INSTRUCTIONS Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. […]

Roasted Radish and Herbed Ricotta Omelet

For the roasted radishes: 1 cup thinly-sliced French Breakfast or Red radishes, or other radish variety 2 teaspoons olive oil 1/4 teaspoon sea salt For the ricotta: 1/4 cup + 2 tablespoons fresh whole milk ricotta 2 teaspoons minced fresh chives 1 teaspoon minced fresh thyme 1 teaspoon minced fresh flat leaf parsley, plus extra […]

Buttercrunch Salad with Red Radishes

5 teaspoons white balsamic vinegar 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 heads buttercrunch lettuce, washed and dried 6 radishes, trimmed and thinly sliced 1 large carrot, peeled and cut into thin strips 2 ounces alfalfa sprouts   In a large bowl, whisk together vinegar and oil; season with salt and […]

Brown Butter Apple Loaf

4ounces (1/2 cup) unsalted butter 1/2 cup packed brown sugar 1/2 cup white sugar 2 large eggs 4 1/2 ounces (1 cup) all-purpose flour (See Recipe Notes) 2 1/4 ounces (1/2 cup) whole wheat flour (See Recipe Notes) 1 teaspoon baking soda 1 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 4 ounces (1/2 cup) […]

Arugula and Roasted Chickpea Salad with Feta

1 12-ounce can chickpeas, rinsed, drained, divided 5 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1 tablespoon (or more) fresh lemon juice 2 teaspoons dried mint 1 teaspoon red wine vinegar 5 ounces arugula (about 7 cups) 1/4 cup fresh mint leaves 1/4 cup thinly sliced red onion 3 ounces feta […]