Spaghetti Squash with Savory Sausage


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
  6. 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.

Cool as a Cucumber Soup

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.

Green Beans, Peppers with Caramelized onion and Basil


  • 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.

Beer Battered Squash Blossoms with Goat Cheese and Garlic


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


  1. 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.
  2.  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.
  3. 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.
  4. 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.
  5. Sprinkle fried blossoms with salt and serve immediately.

Traditional Korean Kimche

1-2  heads Chinese cabbage

1 medium Asian radish

¼ cup coarse sea salt

4 scallions cut into 1″ pieces

2 carrots thinly sliced and diagonally cut

8 garlic cloves minced

2 tablespoons fresh ginger minced

2 tablespoons chili powder

1 Teaspoon sesame seeds


To prepare:

1 – Dissolve salt in 1 cup water/set aside.

2 – Thoroughly wash the cabbage-

then cut into 2 inch lengths-

peel Asian radish and halve it lengthwise

then halve lengthwise again

then slice thinly into ½” squares.

3 – Place cabbage and radish in a large bowl

and pour salt water over them.

4 – Let soak overnight or at least 5 hours.

5 – After soaking drain vegetables


6 – Add scallions, carrots, garlic, ginger,

chili powder and sesame seeds

7 – Mix all vegetables, thoroughly, by hand

(using gloves as chili powder may sting)

Pack all in a large jar (about 2 quart size)

pour the salted water over the mixture.

Leave an inch of space at the top of the jar.

Cover tightly.

Let sit for 2-3 days depending on how fermented

you like your kimchi.

Refrigerate after opening.

Tomato and Cucumber Tzatziki

3 cups plain yogurt

1 cucumber 16oz peeled halved lengthwise seeded)

1 garlic clove (minced)

1 tomato (quartered seeded thinly sliced)

Salt and Pepper to taste

1 Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
2 Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
3 Mix cucumber and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
4 Mix tomato into yogurt. Season to taste with salt and pepper and serve.

Baked Kale Chips

Baked Kale Chips

1 bunch (about 6 ounces) kale  (Red, Green or Lacinato all work great)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet

Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. Enjoy as a movie snack!



What to do with all that Kale!

Amazing Raw Kale Salad!






Makes 4 servings

8 ounces  kale, washed, dried, de-ribbed and roughly chopped

2 tablespoons pine nuts, toasted ** Any nut works

Parmesan shavings, or Cranberry Ridge Farm Cheese to taste

2 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon honey

Salt, pepper to taste

**I also add dried fruit: cranberries, currants, raisins

Clean and chop kale and put in salad bowl. Toss with nuts and cheese.

Whisk together oil, vinegar, lemon juice, honey and salt, and thoroughly toss with salad. Let sit for about 20-40 minutes before serving.

Zucchini & Summer Squash Fritters

Yellow Crookneck
~From Alice Waters’ Chez Panisse Vegetables

1 pound zucchini or summer squash
Zest of 4 lemons
salt & pepper
1 tablespoon potato starch
1 clove garlic
1 egg
1 small bunch chives
2 tablespoons olive oil

Grate the zucchini or summer squash and salt them. Let stand for 30 minutes in a colander. Squeeze the squash dry with your hands or wring it out in a towel.

Peel & chop the garlic fine, chop fine about 1 tablespoon of the chives, and grate the zest from the lemons.

In a large bowl, combine the squash with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the squash batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden.

Cook 2 minutes more on the other side. Drain on paper towels.

Serves 4.

Spicy Swiss Chard, Apples with Raw Farm Goat Cheese


  • 1 large bunch of fresh Swiss chard
  • 2 oz. shaved raw aged goat cheese ** Cranberry Ridge Farm
  • 1/2 peeled sliced apples
  • 1 small clove garlic, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 2 Tablespoons
  • Salt


1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for juicing. Roughly chop the leaves into inch-wide strips. Peel and slice into small pieces, a granny smith or other apple.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves and apple slices. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves  and apples over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard and apples  to a serving dish and top with shaved raw farm goat cheese **Cranberry Ridge Farm