Baby Lettuces with Feta, Strawberries and Almonds INGREDIENTS – Serves 8 2 teaspoons Dijon mustard 1 teaspoon honey 1 small shallot, minced 2 tablespoons red wine vinegar, preferably Banyuls 1/3 cup extra-virgin olive oil Salt Freshly ground pepper 12 cups packed assorted baby lettuces (about 6 ounces) 1 quart strawberries, hulled—small berries halved, large onesContinue reading

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Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette SERVINGS: 8 INGREDIENTS SALAD 2 yellow squash, quartered lengthwise 2 zucchini, quartered lengthwise 4 ears of corn, shucked 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper 2 cups shredded red cabbage 1 cup alfalfa or broccoli sprouts 4 cups chopped kaleContinue reading

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Squash Blossoms with Pimento Ricotta   SERVINGS: MAKES 24 STUFFED BLOSSOMS INGREDIENTS: 24 squash blossoms 1/2 teaspoon crushed red pepper 15 ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos (from one 8-ounce jar) 3 ounces cream cheese PREPARATION: In a food processor, puree the ricotta and cream cheese. Add theContinue reading

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Oatmeal Soufflé  INGREDIENTS 1 cup extra-thick rolled oats 3 cups whole milk 2 tablespoons turbinado sugar Pinch of kosher salt 3 large eggs, separated 2 cups mixed raspberries and blueberries 1/2 teaspoon finely grated lemon zest Confectioners’ sugar, for dusting Pure maple syrup, for serving (optional) PREPARATION: Preheat the oven to 350°. Butter a 2-quartContinue reading

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Monterey Jack Quesadillas with Avocado and Kale- Pistachio Salsa Verde SERVINGS: 2 TO 4 Ingredients: 1/2 tablespoon shallot, finely minced 3 tablespoons freshly squeezed orange juice 1/2 bunch kale (about 1/4 pound), ribs removed 1 jalapeño, seeded and finely minced 1/4 cup freshly squeezed lime juice 1/4 cup extra-virgin olive oil 1/2 cup cilantro leaves, coarselyContinue reading

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Grilled Apricots with Burrata, Country Ham and Arugula INGREDIENTS: 8 Servings 1 1/4 pounds apricots, halved and pitted 1/4 cup extra-virgin olive oil, plus more for brushing Sea salt and freshly ground pepper 1 1/2 tablespoons fresh lemon juice 1 small head radicchio, cored and thinly sliced 5 ounces baby arugula 1/2 pound burrata cheese,Continue reading

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Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree INGREDIENTS: Yield: CHICKPEA PUREE One 15-ounce can chickpeas, drained and rinsed 1/4 cup tahini 1/4 cup lebneh or plain Greek yogurt 1 teaspoon minced garlic 1 teaspoon sherry vinegar 3/4 teaspoon kosher salt ROMAINE AND SHRIMP 1/4 cup grapeseed or other neutral oil 2 tablespoons sherry vinegarContinue reading

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Eggplant Parmesan with Crisp Bread Crumb Topping INGREDIENTS: Yield: 6 Servings 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying 1 onion, finely chopped 3 garlic cloves, very finely chopped Two 28-ounce cans whole, peeled Italian tomatoes, drained Kosher salt and freshly ground pepper 8 small eggplants (1/2 pound each), cut lengthwise 1/2Continue reading

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Chickpea and Swiss Chard Chili INGREDIENTS: 6 slices of bacon, chopped 1 large onion, chopped 1 large carrot, cut into 1/2-inch pieces 2 garlic cloves, thinly sliced Salt Pepper One 28-ounce can crushed tomatoes 2 cups chicken stock or low-sodium broth Two 15-ounce cans chickpeas, rinsed 1 pound Swiss chard, leaves and stems chopped 3Continue reading

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