Entries by Meredith Lehman

French Apple Cake

French Apple Cake Cooking spray or butter, for coating the pan 8 tablespoons (1 stick) unsalted butter 3 medium apples crisp/tart apples 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup packed light brown sugar 1/4 cup spiced rum 1 teaspoon pure vanilla extract […]

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 […]