Entries by Meredith Lehman

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 […]

Sweet Potato Curry with Bok Choy, Tofu and Caramelized Shallots

1 cup uncooked brown basmati rice 1 pound sweet potatoes 1 can coconut milk 3 tsp Thai red curry paste 1/2 cup chopped cilantro 1 carton firm tofu, drained, dried, and cubed 1 Tbsp peanut oil salt a few Tbsp soy sauce 6 shallots, thinly sliced 4 baby bok choy or 1 head chinese cabbage, […]

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 […]

Pear, Prosciutto and Mozzarella Quesadilla

4 8-in. flour tortillas 1 medium-size firm pear, cored and thinly sliced (about 2 cups), divided 3 ounces thinly sliced prosciutto, divided 2 cups baby arugula (about 2 oz.), divided 6 ounces mozzarella or fontina cheese, grated (about 1¾ cups), divided 3½ tablespoons olive oil, divided 1 tablespoon fresh lemon juice (from 1 lemon) ¼ […]

Simple Mirepoix and Sautéed Chicken with Mirepoix

The definition of mirepoix in its core is a ratio of three vegetables used in classic French cooking. They are a trio of aromatic vegetables. These vegetables are a combination of carrots, celery, and onion. Combined, these three vegetables are used as a flavor base for soups and stews, many classical French dishes, as well as […]

Apple Crisp

For the crumb topping: 1/2 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup light brown sugar 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon dash of salt 1/3 cup unsalted butter ,cut into small pieces For the Apple filling: 3–4 large Ginger Gold or Yellow or Green apples , peeled and thinly sliced 3 Tablespoons butter , melted 2 Tablespoons all-purpose flour 1 Tablespoon lemon juice 3 Tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon dash of […]

Watermelon, Mint and Feta Salad

1 Watermelon, Cut into small 2 inch cubes 1.5 cups Cucumber Cut into small 1 inch cubes 1/2 cup Onion Chopped into thin slices 12 Mint leaves Fresh, Roughly chopped 12 Basil leaves Fresh, Roughly chopped 2 tbsp Olive oil 2-3 tbsp Lime juice Or lemon juice Salt To taste Pepper To taste 1 tsp Garlic powder 2-3 tbsp honey 1/2 cup feta cheese, Crumbled In a large bowl, add watermelon, cucumber, onion, mint, basil, oil, lemon juice, […]

Eggplant Sandwiches with Cubanelle Peppers and Baby Arugula

8 (1/2-inch-thick) eggplant slices Olive oil 2 cubanelle peppers or sweet peppers 4 Slices ciabatta bread 1 Candy onions, sliced 2 tablespoons pesto (you can use refrigerated or make your own) 1 cup baby arugula 1/8 teaspoon freshly ground black pepper 1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your […]

Mirepoix and Sautéed Chicken with Mirepoix and Fresh Herbs

The definition of mirepoix in its core is a ratio of three vegetables used in classic French cooking. They are a trio of aromatic vegetables. These vegetables are a combination of carrots, celery, and onion. Combined, these three vegetables are used as a flavor base for soups and stews, many classical French dishes, as well as […]

Scallops with Peach, Corn, Tomato and Parsley Salad

Scallops with Peach, Corn, Tomato and Parsley Salsa olive oil 2 ears corn 2 peaches (halved and pitted) scallops salt and pepper 1 cup chopped fresh tomatoes chopped parsley Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the […]