Quick Fish Filets in Cherry Tomato Sauce

Quick Fish Filets in Cherry Tomato Sauce 2 tbsp. extra-virgin olive oil 4 (4-oz.) skin-on fish fillets, such as bass or snapper Kosher salt and freshly ground black pepper, to taste 1 medium yellow onion, thinly sliced lengthwise …

Roasted Hakurei Turnips with Israeli Couscous Salad

Roasted Hakurei Turnips with Israeli Couscous Salad 1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli couscous 1 garlic clove, minced pinch of optional red chili flakes 1/4 cup chopped red onion juice from half…

Sauteed Hakurei with Turnip Greens

Sauteed Hakurei with Turnip Greens   Kosher salt 1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling Freshly ground black pepper Bring…

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…

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 …

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…

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…

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…

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…

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…

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…

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…