Entries by Meredith Lehman

Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette 1 cup peeled shallot 4 cloves peeled garlic 3/4cup olive oil, divided 1/4cup balsamic vinegar 1 tablespoon soy sauce 1 tablespoon Dijon mustard Preheat oven to 400F. In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil. Stir to coat evenly. Cover and bake until tender and […]

Turkey Burgers with Green Garlic and Parsley

Turkey Burgers with Green Garlic and Parsley ½ medium onion 1 bulb green garlic (about 4 ounces) 1 tablespoon extra-virgin olive oil ¼ cup finely chopped flat-leaf parsley 1 ¼ pounds lean ground turkey 2 tablespoons ketchup ¾ teaspoon salt Freshly ground pepper to taste 4 hamburger buns, preferably whole-wheat (optional) 1 tablespoon canola, grapeseed […]

Strawberry Cream Cheese Bread

Strawberry Cream Cheese Bread ½ cup butter, softened 1 cup sugar 1(3 ounce) cream cheese, softened 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1⁄2teaspoon baking soda 1⁄2teaspoon salt 1⁄2cup milk (half ‘n half) 1 1⁄2cups strawberries, chopped 1⁄2 cup finely chopped pecans (optional) 8 or 9-inch square baking dish. […]

Grilled Asparagus

Grilled Asparagus 1 pound asparagus (estimate 1/4 pound per person), thick spears 1-2 Tbsp. Olive oil Kosher salt Preheat your grill for high, direct heat. 2 Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the […]

Parsley and Spring Garlic Roasted Salmon

Parsley and Spring Garlic Roasted Salmon 1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed Kosher salt and freshly ground black pepper 1/4 cup good olive oil 2 tablespoons freshly squeezed lemon juice 3-5 spring garlic stalks or scallions, white and green parts, minced 1/2 cup minced fresh dill 1/2 cup […]

Roasted Parsley Potatoes

Roasted Parsley Potatoes 2 pounds potatoes, peeled and quartered Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons chopped parsley leaves Preheat oven to 400 degrees F. Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to […]

Boston lettuce with Parsley and Herbs

Boston lettuce with Parsley and Herbs 1/2 cup flat-leaf parsley leaves 1 large scallion, white and pale green parts only, chopped (you could substitute spring garlic!) 2 teaspoons coarsely chopped tarragon 3 tablespoons vegetable oil 2 teaspoons white wine vinegar 1 tablespoon water Salt and freshly ground pepper 1 head of Boston lettuce, separated into […]

Sautéed Escarole with Spring Garlic

Sautéed Escarole with Spring Garlic 2 tablespoons olive oil 1 spring garlic, diced 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well Coarse salt In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. […]

Escarole and White Bean Soup

Escarole and White Bean Soup 2 tablespoons extra-virgin olive oil 10 ounces slab bacon, cut into 3/4-inch cubes 2 medium onions (about 6 ounces each), finely chopped 1 large shallot, finely chopped 1 garlic clove, minced 2 quarts homemade or low-sodium store-bought chicken stock 4- 15 oz. cans OR 1 pound dried white beans, soaked […]

Portobello cheese steak

Portobello “Philly Cheese Steak” Sandwich 2 teaspoons extra-virgin olive oil 1 medium onion, sliced 3-4 large portobello mushrooms, stems and gills removed (see Tip), sliced 1 large red bell pepper, thinly sliced 2 tablespoons minced fresh oregano, or 2 teaspoons dried ½ teaspoon freshly ground pepper 1 tablespoon all-purpose flour ¼ cup vegetable broth, or […]

Avocado Club Sandwich with Marinated Portobello Mushrooms

Avocado Club Sandwich with Marinated Portobello Mushrooms 2-4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 2 tablespoons (gluten free) tamari 1 tablespoon pure maple syrup 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary sea salt 1 avocado 2 slices gluten free bread (or mckel’s grain […]

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta and Basil 1 small onion, finely sliced 2 cups diced tomatoes 1 medium red bell pepper, cut into 3/4-inch pieces 1 medium green bell pepper, cut into 3/4-inch pieces Kosher salt and freshly ground black pepper 1 tablespoon balsamic or red wine vinegar 1 teapoon Dijon mustard 3 […]