Chicory Salad with Pecans & Goat Cheese
This light and bright dressing is the perfect compliment to peppery chicory greens.
Ingredients:
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.
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Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.
Ingredients:
Jewish rye bread
Olive oil
Sea salt and fresh ground pepper
Method:
1. Thinly slice the rye loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.
2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)
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Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Ingredients:
3-4 red spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.
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Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 Meyer lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste
Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
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Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch baby golden beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
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Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
1. Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
2. In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
3. Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
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Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!
Ingredients:
1 tablespoon butter
6 cups ½-inch-cubed Challah bread (about half a 15-ounce loaf)
3 medium apples, peeled, cored and diced
6 eggs
1½ cups cream
1½ cups milk
2 tablespoons honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Powdered sugar, for dusting
Method:
1. Preheat the oven to 375°. Butter a 2-quart baking dish. Toss the cubed bread and apples in a large bowl, and then arrange them evenly in the dish.
2. In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours.
3. Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1 1/2 hours. Cool slightly, dust with powdered sugar and serve.
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Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
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