Entries by Meredith Lehman

Quick Sautéed Collard Ribbons

Quick Sautéed Collard Ribbons 1 Tbs. malt vinegar 2 tsp. maple syrup 1-1/2 lb. collard greens (about 30 leaves) 2 Tbs. extra-virgin olive oil 4 small cloves garlic, lightly smashed and peeled Pinch crushed red pepper flakes Kosher salt In a small bowl, whisk the malt vinegar and maple syrup.   Trim the stem from […]

Stir Fried Iceberg Lettuce

Stir Fried Iceberg Lettuce 1 tsp. soy sauce 1 tsp. sesame oil 1 tsp. rice wine or dry sherry 3⁄4 tsp. sugar 1⁄2 tsp. freshly ground black pepper 1 1⁄2 tbsp. peanut oil 4 scallions, cut on the diagonal into 1″ pieces 3 cloves garlic, thinly sliced 1⁄2 medium head iceberg lettuce, cored, outermost leaves […]

Thai Chicken Iceberg Lettuce Salad Cups

Thai Chicken Iceberg Lettuce Salad Cups 3 tablespoons fresh lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons oyster sauce 1 teaspoon hot chili sauce with garlic 1 teaspoon dark sesame oil or olive oil 1 pound ground chicken 1/4 cup chopped green onions (about 3 onions) 1/4 cup chopped fresh cilantro 1/4 cup […]

Kohlrabi Chips

Kohlrabi Chips Very thinly sliced, unpeeled kohlrabi Olive oil Coarse salt Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to […]

Kohlrabi and Carrot Slaw

Kohlrabi and Carrot Slaw 1 large kohlrabi, peeled, stems trimmed off, grated 1/4 head purple cabbage, shredded (can substitute Iceberg Lettuce) 2 medium carrots, peeled and grated 1/2 red onion, grated 4 tablespoon chopped cilantro 1/4 cup golden raisins (optional) 1/4 cup mayonnaise 1 tablespoon cider vinegar 1 tablespoon sugar 1 teaspoon salt Combine the […]

Quick Easy Pickles

Quick Easy Pickles 8 garlic cloves, sliced (or you can use scapes) 2 handfuls handfuls fresh dill 2 bay leaves 1 tsp peppercorns 1 tsp coriander seeds 1 tsp dill seeds 1/2 tsp red pepper flakes (optional) 1/2 tsp celery seed 1/4 tsp fennel seed 1 ¾ lbs. Kirby or Persian cucumbers (small pickling cucumbers, […]

Zucchini with Yogurt Dill Sauce

Zucchini with Yogurt Dill Sauce 1/2 cup plain yogurt 2 teaspoons finely chopped fresh dill 1 small clove garlic, grated 1/2 teaspoon lemon juice Kosher salt Freshly ground black pepper 1 pound zucchini 1 tablespoon olive oil In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water […]

Cilantro Black Rice with Garlic Scapes and Asparagus

Cilantro Black Rice with Garlic Scapes and Asparagus 1 cup black rice, rinsed 1 bunch cilantro, minced (reserve the stems) 1 small bunch basil, minced 4-5 garlic scapes, sliced thin (about 1/8 inch) 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces juice + zest from 1/2 a lemon 2 tablespoons roasted + […]

Garlic Scape and Gruyere Biscuits

Garlic Scape and Gruyere Biscuits 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups shredded Gruyere cheese 1/4 cup chopped garlic scapes 3/4 cup buttermilk 2 tablespoons melted butter   Preheat an oven to […]

Roasted Pork Loin with Carrots and Mustard Gravy

Roasted Pork Loin with Carrots and Mustard Gravy 2 pounds carrots, peeled and halved lengthwise if large 1/2 pound shallots, peeled and halved if large 2 tablespoons fresh rosemary leaves 2 tablespoons olive oil   Coarse salt and ground pepper 1 1/2 pounds boneless pork loin roast 3/4 cup white wine 2 tablespoons all-purpose flour […]

Sautéed Fiddleheads

Sautéed Fiddleheads 1 Tablespoon fine sea salt, plus more to taste Fiddlehead ferns 2 teaspoons butter or vegetable oil 1 clove garlic or 1 small shallot (optional) Trim the fiddlehead ferns, removing any brown ends or mushy parts. Rinse them clean in cool water. Only do this right before cooking them as the added moisture will […]

Pan Saute of Fiddleheads, Garlic and Bacon

Pan Saute of Fiddleheads, Garlic and Bacon 1/2-pound fiddlehead ferns 2 tablespoons olive oil Butter (optional) 2 cloves finely chopped garlic ¼ cup pancetta or bacon, cut into ¼ inch cubes Kosher or sea salt and ground black pepper Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using […]