Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.
Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
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Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Ingredients:
½ very ripe Galia, cantaloupe or other summer melon, cut into ½-inch chunks
2 cucumbers, cut into ½-inch chunks
6 basil leaves, cut into chiffonade
¼ cup feta cheese, crumbled
Olive oil
Balsamic vinegar
Shelled sunflower seeds
Sea salt and fresh ground pepper
Method:
1. Toss melon, cucumber, basil, and feta in a medium bowl.
2. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.
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Cherry Tomato Pico de Gallo
This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.
Ingredients:
1 pint cherry tomatoes, washed and chopped in half
1 Walla Walla sweet onion, peeled and finely diced
1 Jalapeño pepper, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and Jalapeño pepper in a medium bowl. Add the cilantro, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
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Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Ingredients:
1-2 peaches, pitted, peeled and cut into wedges
1-2 heirloom tomatoes, trimmed of stems and cut into wedges
¼ cup thinly-sliced sweet onion
¼ cup fresh feta cheese
¼ fresh basil leaves, coarsely torn
Grilled Heirloom Tomato Vinaigrette (see recipe)
Sea salt and fresh ground pepper
Method:
1. Combine peach and tomato slices with sliced onion in a large bowl. Toss with about ½ cup of the vinaigrette. Taste for seasoning and drizzle with more dressing and season with salt and pepper as desired.
2. Transfer to a serving platter and top salad with feta cheese crumbles and basil. Serve immediately.
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Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Ingredients:
2 winter squash, such as Delicata, halved lengthwise and seeded
1 yellow onion, chopped
2 garlic cloves, minced
4 cups chicken stock
¾ cup heavy cream
2 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 325°. Place the squash, cut sides down, in a baking dish. Add a few tablespoons of water to the baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large stock pot, melt butter. Add the onion and garlic cook over low heat, stirring occasionally until onion is translucent and garlic is fragrant, about 3-5 minutes.
3. Scrape out the squash flesh from each half and add to the pot with the onions. Add the stock and cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Purée the soup in a blender or food processor, or in the pot using an immersion blender. Season with salt and pepper to taste and serve.
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Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.
Ingredients:
1 medium garlic clove, minced
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste
Method:
1. Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning (don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots).
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Brussels Sprouts with Chestnuts & Bacon
A great holiday side!
Ingredients:
3 pounds Brussels sprouts, trimmed of any tough core ends and halved lengthwise
6 slices thick-cut bacon
4 tablespoons unsalted butter
20-25 whole fresh chestnuts
½ cup turkey or chicken stock
Sea salt and fresh ground pepper
Method:
1. To prep the chestnuts, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.
2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until just tender, about 7 minutes. Drain well.
3. Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the Brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the turkey or chicken stock, simmer until heated through and serve.
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Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Ingredients:
3-4 fennel bulbs, trimmed and coarsely chopped, with fennel fronds reserved and finely chopped
4 Tropea onions, peeled and roughly chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients except fennel fronds with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more, or until vegetables are tender and browned in spots.
3. Serve sprinkled with fennel fronds.
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Cranberry-Glazed Brie
Baked until the brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Ingredients:
3 cups fresh cranberries
¾ cup firmly-packed brown sugar
â…“ cup dried currants
â…“ cup water
â…› teaspoon each of ground allspice, cardamom, cloves and ginger
1 large brie cheese wheel
Crackers or crostini
Apple and pear slices
Method:
1. To make the marmalade, combine the cranberries, brown sugar, dried currants, water and spices in a heavy saucepan. Cook over medium-high heat until most of the berries pop, stirring frequently, about 5 minutes. Cool to room temperature.
2. Using a sharp knife, cut a circle in the top rind of the cheese, leaving a small border of rind. Carefully remove the center circle of rind from cheese. Place cheese on a foil- or parchment paper-lined baking sheet. Spread cranberry marmalade over the cheese (you may have extra marmalade depending on the size of your cheese wheel).
3. Preheat the oven to 300° then bake until the cheese is soft and warm, about 25 minutes. Set on a large platter and surround with crackers/crostini and the fruit slices. Serve warm or at room temperature.
Make it ahead: The marmalade can be made up to three days ahead of time. Bring both the marmalade and cheese to room temperature before popping in the oven.
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Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Ingredients:
2 medium eggplants
Olive oil, for basting
For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.
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