Entries by Meredith Lehman

Roasted Carrots and Beets with Sage

Roasted Carrots and Beets with Sage 4 or 5 beets 4 or 5 carrots 3 shallots â…“-cup olive oil Fresh sage, handful 1 teaspoon salt Cracked black pepper, to taste Preheat oven to 425 °F. Remove beet greens (if present) and set aside. Scrub beets and carrots, remove ends, and peel if desired. Chop beets […]

Grilled Beet and Kale Salad with Figs and Ricotta

Grilled Beet and Kale Salad with Figs and Ricotta     4 small golden beets, peeled and cut into wedges 1/4 cup olive oil 2 Tbs. balsamic vinegar 1 tsp. maple syrup 1 bunch of young kale, stems removed 12 fresh figs, black mission or Turkish brown figs, stemmed and halved 1 generous cup of […]

Ginger Sesame Bok Choy

Ginger Sesame Bok Choy 1 tablespoon rice vinegar 1 tablespoon soy sauce 1/4 teaspoon toasted sesame oil 5 thin slices peeled fresh ginger 4 to 5 heads baby bok choy, (1 pound), each halved lengthwise In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside. In a large skillet with a […]

Sautéed Broccoli and Bok Choy

Sautéed Broccoli and Bok Choy 1 pound bok choy 1 pound broccoli 2 tablespoons canola oil 1 garlic clove, chopped 1 tablespoon finely grated fresh ginger 1 to 2 tablespoons soy sauce Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut […]

Escarole Salad with Walnuts and Parmesan

Escarole Salad with Walnuts and Parmesan 1 cup walnuts, roughly chopped 1 large head escarole, torn into pieces (about 12 cups) 1 small red onion, thinly sliced 2 ounces Parmesan, shaved (about 1/2 cup) 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard kosher salt and black pepper 1/3 cup olive oil Heat oven to […]

Cilantro Lime Shrimp

Cilantro Lime Shrimp 2 Tbsp high smoke point oil such as canola oil, peanut oil, or rice bran oil Serrano chile (more if you like it spicy, or just a fraction of one if you want less heat), sliced into thin rings 1-2 garlic cloves, sliced thinly 1 pound shrimp, peeled and deveined Salt 1/4 cup […]

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry 1 lb boneless skinless chicken breast, cut into 3/4″ pieces 1/4 cup all-purpose flour 1 cup chicken broth/stock 1/4 cup honey 1/4 cup soy sauce 1/2 Tbsp fresh ginger, peeled and grated (*see note) 2 medium garlic cloves, grated 2 tsp sesame oil, optional but recommended 2 Tbsp cooking oil […]

Lighter Three Cheese Mac with Broccoli

Lighter Three Cheese Mac with Broccoli Salt and pepper 1/2 pound short tubular pasta, such as cavatappi 2 cups broccoli, cut into florets, stalks peeled and thinly sliced 1 tablespoon olive oil 1 small yellow onion, minced 1/2 teaspoon ground mustard 5 tablespoons all-purpose flour 5 ounces Neufchatel cheese 3 cups 1% milk 1 1/4 […]

Homemade Blueberry Buttermilk Pancakes

Homemade Blueberry Buttermilk Pancakes 1 1/4 cups all-purpose flour (spooned and leveled) 2 tablespoons light-brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup low-fat buttermilk 1/2 cup whole milk 2 large eggs 2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional) […]

Green Zucchini Noodles with Shrimp

Green Zucchini Noodles with Shrimp 2 tablespoons unsalted butter 1 pound medium shrimp, peeled and deveined 3 cloves garlic, minced 1/2 teaspoon red pepper flakes, or more, to taste 1/4 cup chicken stock Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds (4 medium-sized) zucchini, spiralized 2 tablespoons […]

Zucchini Ribbons with Garlic Scape Pesto

Zucchini Ribbons with Garlic Scape Pesto 4 small zucchini, ends trimmed 2 cups packed fresh basil leaves 2 garlic scapes 1/3 cup extra-virgin olive oil 2 teaspoons fresh lemon juice 1/4 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste Cherry or grape tomatoes, optional Use a julienne peeler or […]

Southern Style Collard Greens

Southern Style Collard Greens 2 Tbsp bacon fat, lard or vegetable oil 1 medium onion, sliced from root to tip 1 ham hock 2 garlic cloves, (or scapes diced) smashed 1 quart chicken broth 1-2 cups water 8-10 cups chopped collard greens, about 2 pounds Vinegar and hot sauce to taste   Heat the bacon […]