Tag Archive for: week 2
Simply Roasted Red Beets
Simply Roasted Red Beets
Beets, as many as you have for roasting
Heat the Oven: Heat the oven to 400°F. This is a flexible cooking temperature; if you're using the oven for cooking something else, beets can be cooked at that temperature.…
Carrot, Apple and Lemon Juice Morning Drink
3 chopped carrots
1 chopped cored sweet apple
1 tablespoon fresh lemon juice
Coarse salt
Press carrots and apple through a juicer. Stir in lemon juice; sprinkle with salt.
[print-me…
Roasted Pencil Asparagus with Crunchy Parmesan Topping
Roasted Pencil Asparagus with Crunchy Parmesan Topping
1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds’ thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
…
Spring Radishes with Poached Eggs
Spring Radishes with Poached Eggs
1 bunch Radishes
2 tablespoons good unsalted butter
6 scallions (you can substitute chives, uncooked), diced
1 teaspoon fresh thyme
pinch of salt
2 eggs
2 pieces of bread, toasted
Prep…
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…