Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.
2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.
3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.
Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!
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Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Ingredients:
2 tablespoons extra virgin olive oil
1½ cups basmati long grain white rice
1 clove garlic, minced
2¼ cups water
1 teaspoon salt
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems
Method:
1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with the chopped cilantro.
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Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.
3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.
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Grilled Nebrodini Mushrooms
A fantastic side to grilled chicken, pork or steak!
Ingredients:
8 ounces Nebrodini mushrooms
3 tablespoons olive oil
½ teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon salt
A few grinds of fresh black pepper
Method:
1. Wash and dry the mushrooms, then slice into halves, or quarters if especially large.
2. Combine the olive oil and seasonings. Brush both sides of the sliced mushrooms with the oil mixture.
3. Grill the mushrooms over medium-low heat on a barbecue, flipping once, until they are tender and show grill marks. Remove from the heat and enjoy! (Alternatively, you can cook the mushrooms in a lightly-oiled cast iron skillet on the stovetop, or roast in the oven at 425°.
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Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups cucumber, peeled if desired, and cut into very thin matchsticks
1 jalapeño pepper, seeded and diced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
Method:
1. In a large bowl, combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Stir in the cucumber and jalapeño pepper, and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve.
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Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water
Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.
2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.
3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.
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Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt
Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)
2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
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Breakfast Scones
These scones are wonderful topped with apple butter.
Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water
Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)
2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.
3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.
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Escarole Salad with Grana-Dijon Dressing
This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.
Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Dijon mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper
Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.
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Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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