Tag Archive for: spring
Tuscan Kale with Anchovies, Golden Raisins and Nuts
Tuscan Kale with Anchovies, Golden Raisins and Pine Nuts
2 tablespoons golden raisins
1-2 bunches (14 to 16 ounces each) Tuscan kale, ribs removed
1 1/2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
2 large cloves…
Kohlrabi and Apple Slaw with Chives
Kohlrabi and Apple Slaw with Chives
3 small Kohlrabi, peeled and julienned
1 large Apple, julienned
¼ large Red Onion, very thinly sliced
3 Tbsp. chopped Chives (feel free to use the flowers, too!)
Shaved Flavorful Hard Cheese…
Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
3 tbsp. extra virgin olive oil, divided
1 medium red onion, cut into ¼ inch thick slices
¼ teaspoon red pepper flakes, plus more for serving
1 teaspoon sugar
2 tablespoons red wine vinegar
1…
Apple and Pear Crisp
Apple and Pear Crisp
2 pounds ripe pears
2 pounds firm apples
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated…
Classic Mint Julep
Class Mint Julep
3 ounces bourbon
3/4-ounce rich mint syrup, or to taste
1 bunch mint
Crushed Ice
For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved…
Pearl Couscous with Mint and Pecans
Pearl Couscous with Mint and Pecans
1 medium-sized red onion, cut into slivers
1/2 cup pearl couscous
1/2 cup (plus 2 tablespoons) water
3 tablespoons olive oil
1/4 cup fresh mint, chopped (reserve a few whole leaves…
Mushroom-Asparagus Frittata
Mushroom-Asparagus Frittata
1 tablespoon olive oil
1/4 medium red onion, thinly sliced
1 garlic clove, minced
2 cups thinly sliced white button, cremini, or baby bella mushrooms
1 bunch asparagus (about 10 spears), cut into…
Escarole and White Beans with Crusty Bread
Escarole and White Beans with Crusty Bread
8 oz. can of chicken broth or 1 cup fresh
1/4 cup extra virgin olive oil (first cold pressed) more for on top when serving
1-2 large heads escarole
Salt, pepper and cayenne pepper to taste
…
Asparagus with Sesame and Chive Blossom
Asparagus with Sesame and Chive Blossom
1-pound medium-thick asparagus, washed, trimmed and cut diagonally into 1-inch lengths
1 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds
2 tablespoons snipped fresh chives
1…
Sauteed Escarole
Sautéed Escarole
2 tablespoons olive oil
3 garlic cloves, peeled and smashed (or spring garlic!)
1 large escarole head, trimmed, leaves torn and washed well
Coarse salt
In a large skillet, heat oil over medium. Add garlic,…
Roasted Asparagus with Lemon and Parmesan
Roasted Asparagus with Lemon and Parmesan
Fresh green asparagus
2 tbsp. quality extra virgin olive oil
1/2 a lemon
1/4 cup nutritional yeast OR Parmesan. I used nutritional yeast for a dairy-free version, but parmesan is awesome…
Spaghetti with Green Garlic Olive Oil
Spaghetti with Green Garlic Olive Oil
Salt
1-pound spaghetti
1/3 cup extra virgin olive oil
3 heads green garlic (or 4 cloves regular garlic), thinly sliced
Bring a large pot of salted water to boil and add the spaghetti. Cook…