2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don’t feel like the vegetables are coated enough, but not too much; you don’t want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.
1 qt Ripe red tomatoes
1/2 c Cider vinegar
1 c Sugar
1 ts Salt
1 ts Mixed pickling spices
This marmalade is very tart; it is especially good with ham.
Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and put in a saucepan. Add the other ingredients and bring to a slow boil. Cook slowly until thick, stirring frequently. Pour into sterilized jars or bottles and seal. Makes 1 pint.
6 cups water (you may use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorn
1. Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2. Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat. (open the window as fumes can be strong!)
3. Remove from heat; cool to room temperature.
4. Pack the cucumbers and the remaining ingredients in a 2-quart glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
5. Store, covered in the refrigerator.
6. The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
7. **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt. I use a vegetable brush to scrub off any sharp prickers.
1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
2-3 bunches Lacinato kale (aka Tuscan kale or dinosaur kale), rinsed and patted dry
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed
1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.
2 Cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into
thin, 1/4 inch wide, slices. slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, hand massage the dressing into the kale; toss with the toasted pine nuts, the dried cranberries, allowing the kale to marinate a bit. Right before serving, stir in the grated Parmesan cheese.
Yummy Tatsoi Recipe
2 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues.
1 shallot, finely diced
1 1/2 Tbs. fresh lemon juice, plus more if needed
1 1/2 Tbs. white wine vinegar
Salt, to taste
1 avocado, halved lengthwise, pitted and diced
1/4 cup extra-virgin olive oil
2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
2 watermelon radish, thinly sliced
1/4 cup chopped fresh cilantro
In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.
- 1 Spaghetti Squash
- 2 T Olive Oil (divided in two parts)
- 5 or 6 medium Shallots, thickly sliced
- 3 cloves Garlic, crushed or finely minced
- 3/4 lb uncooked Sausage (any kind you prefer)
- 1 c coarsely grated Parmigiana Reggiano
- 1 T finely chopped Oregano, or other complimentary herb to the sausage
- Sea Salt and fresh Cracked Pepper to taste
- Preheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil.
- Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
- Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
- Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
- Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
- Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.
3-4 cucumbers, peeled, seeded and roughly chopped
3 scallion stalks, roughly chopped
8 cloves garlic
1/3 cup lemon juice
1/4 cup roughly chopped fresh dill
1 cup vegetable broth
4 cups plain yogurt
salt and pepper to taste
2 radishes, minced for garnish
Place cucumbers, scallions, lemon juice, dill,
vegetable broth, yogurt in food processor.
Pulse a few times, pureeing until smooth and well combined.
Season to taste with salt and pepper.
Transfer to a large container and chill in the refrigerator
for at least 2 hours before serving. Top with radish and serve.
- Kosher salt
- 1 pound green beans, trimmed of stem end
- 1/2 pound peppers, sliced
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1 large onion, sliced thin
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions and peppers, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 minutes. Add the basil, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
Cloves from one head roasted garlic mashed
8 ounces goat cheese (Chevre)
1 1/3 cups bottled dark beer (341 ml bottle)
1 large egg, lightly beaten
2 tablespoons melted butter
16 other squash blossoms, pistils removed if desired
salt and pepper to taste
1 cup all purpose flour, plus extra
1 tablespoon olive oil
1 tablespoon fresh thyme leave, chopped
Olive oil, for deep frying
- To make the filling: Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
- For the blossoms: In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablespoon at a time, until mixture has the consistency of thin pancake batter. Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
- Meanwhile, in a deep heavy pot fitted with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
- Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
- Sprinkle fried blossoms with salt and serve immediately.