COLESLAW

Ingredients:

 

3 c green cabbage, shredded

1/2 t salt

1 shallot, minced

3 T white vinegar, divided

 

1/4 c greek yogurt

1/4 c kewpie mayonnaise

pinch MSG

pinch celery seed

 

1 c shredded carrot, about 1 large 

 

 

Method:

Toss the cabbage with the salt in a large bowl, and let sit, squeezing occasionally, for half an hour.  

 

Toss the shallot with 1 T vinegar.  

 

Meanwhile, mix the remaining 2 T vinegar with the rest of the dressing ingredients in a serving bowl. 

 

Squeeze the cabbage, drain thoroughly.  Drain the shallot and toss it, the cabbage, and the carrot, in the bowl with the dressing. 

BROILED BELGIAN ENDIVE WITH FRESH TOMATO DRESSING

Ingredients:

For the endives:

2 Belgian endives, halved
Olive oil
Salt & pepper

 

For the dressing: 

½ garlic clove, crushed
¼ t Herbamare
½ t sugar
½ t dijon mustard
1 T white wine vinegar
3 T olive oil
1 tomato, diced
2 t chopped fresh herbs (tarragon, thyme, parsley) 

 

 

Method:

Set broiler to high.

Rub endives with oil and place cut-side down in a broiler-safe baking pan.

Broil until spots begin to brown and puff up.

Flip and broil on cut side until it begins to brown as well.

Meanwhile, whisk together garlic, Herbamare, sugar, mustard and white wine vinegar  in a large bowl.  Whisk in olive oil to emulsify.  Add tomato and fresh herbs and stir to combine. 

Season the endives and top with dressing. 

BROILED GARLIC MUSHROOMS

Ingredients:

 

1 lb cremini mushrooms, stemmed and halved or quartered, depending on size
3 T salted butter, divided
2 t balsamic vinegar, or glaze
3 or 4 garlic cloves, crushed 

 

 

Method:

 

Set broiler to high.

Place the mushrooms and 2 T butter in a broiler-safe 9" x 13" baking pan.

  
Broil until the moisture is driven from the mushrooms, and they begin to brown, stirring every 5 minutes.

Add the remaining 1 T butter, balsamic vinegar and garlic, stir, and broil until very fragrant, 2 to 3 more minutes.

COLLARD GREENS & BEANS

Ingredients:

1/4 lb pancetta, thinly sliced then diced

1 onion, sliced from root to tip

2 bunches collard greens, washed, trimmed into 1"x2" pieces, stems thinly sliced

4 cloves garlic, thinly sliced

3 c water

1 t knorr chicken bouillon powder

2 15-oz cans pinto beans, rinsed

1 t sherry vinegar

1/4 t black pepper, ground

Method:

Cook the pancetta in a large dutch oven over medium heat until the fat renders.  Remove the pancetta, and reserve, keeping the fat in the pan.

Add the onion to the hot pan and cook until it begins to brown slightly.

Add the collard greens, garlic, water and bouillon powder, and bring to a boil.  Reduce heat to maintain a simmer, partially cover, and cook for 45 minutes, adding more water as necessary.

Add beans, vinegar and black pepper, cook for 15 minutes.  Taste for seasoning, serve.

ROASTED CARROTS

From here

Ingredients:

1 lb carrots, cut into 3" lengths, halved or quartered lengthwise

olive oil

salt

Methodology:

Preheat oven to 425°F.

Roast 20-35 minutes, stirring occasionally.

ATAKILT WAT

From Spoons of Flavor

Ingredients:

5 T olive oil

3 medium yukon gold potatoes, peeled and cut (quartered, sixthed, twelfthed)

4 carrots, peeled and chopped into 1/2" sections

1 onion, peeled, quartered and sliced

1 green chili, halved, deseeded, and chopped

3 garlic cloves, pressed

2" ginger, grated

1 t turmeric powder

2 t cumin powder

1/2 t black pepper

2 t salt

1/2 head cabbage, chopped

Methodology:

Add the vegetables to a large dutch oven as they are chopped.  Add the oil and heat over medium flame, stirring, until the onion and potato take on golden color, 5-10 minutes.

Add the garlic, ginger, spices and salt and thoroughly combine, cook 2 minutes.

Add the cabbage and 1/2 c water.  Cover, cook until steam comes out, then reduce heat and cook, stirring occasionally, until the potatoes are cooked through, adding more water if necessary.  Cook any remaining water off, then taste for seasoning.

SAUTEÉD SHISHITO PEPPERS

From Gimme Some Oven

Ingredients:

6-8 oz shishito peppers, stems attached

2 t olive oil

Salt

1/2 t sesame oil, soy sauce, sesame seeds (optional)

Methodology:

Heat a large dutch oven or skillet over high heat, and add the oil.  Once it's hot, add the peppers and cook for 5-8 minutes, tossing frequently.

Remove from heat, plate, and season with salt.  Alternatively, add sesame oil, soy sauce and sesame seeds.

SUGARPINE DRIVE-IN CORN AND MELON CHILI CRISP SALAD

Inspired by a salad at Sugarpine Drive-In

"Curried Corn and Melon:

Salad of fresh Hermiston watermelon & honeydew with arugula, cucumber and watermelon radish, dressed in chili crisp and lime vinaigrette and served on a base of curry coconut-creamed corn, crispy corn dust."

Ingredients:

Curried Coconut Corn:

4 ears corn, kernels removed from cob

1 c lite coconut milk

1/4 t salt

1 t lime juice

1/2 t curry powder, or 1/16 t each turmeric, ginger, coriander, cumin

Chili Crisp Vinaigrette:

1 T chili crisp

1 t black vinegar

1 t lime juice

1 t soy sauce

1/4 t sugar

1/4 t sesame oil

2 t shallot oil

2 c cut cucumbers

2 or 3 radishes, shaved

3 c balled or cut watermelon and honeydew melon

2 c arugula

corn nuts for garnish

Methodology:

Simmer all corn ingredients together until liquid has mostly evaporated.  Taste for seasoning and set aside.

Whisk vinaigrette ingredients together.

Place 1/2 of corn in the bottom of a large salad bowl.  Assemble remaining salad ingredients on this corn base, top with corn nuts and vinaigrette, and serve.

ITALIAN BREAD CRUMB TOPPING

Especially good atop steamed peas or broccolette.

Ingredients:

2 T butter

1/2 c panko bread crumbs

1 t Italian seasoning

1/2 t onion granules

1/8 t garlic powder

1/8 t paprika powder

1/8 t ground pepper

1/8 t kosher salt

Methodology:

Melt butter over medium heat in a small saucepan.

Add bread crumbs and seasoning mixture, and toss to coat with butter.  Toast, stirring, until bread crumbs are golden brown, and remove from heat.

Taste for seasoning, and serve over vegetables.

If using in a context that will be heated further, toast for less time, to prevent the bread crumbs from burning in the final dish.

ROASTED GREEN BEANS

Adapted from Amee's Savory Dish

Ingredients:

12 oz green beans, trimmed

4-6 garlic cloves, peeled and halved

1/2 t salt

1 T olive oil

Methodology:

Preheat oven to 375°F.

Toss beans and garlic in olive oil and spread on a rimmed baking sheet.  Sprinkle with salt.

Roast until beans are tender and blistered golden in spots, 35-40 minutes, tossing at 25 minutes.

SHEET PAN FETA LEMON CHICKEN

From Baking the Goods

Ingredients:

1/3 c olive oil

Juice from 1 large lemon

1 t salt

1 t pepper

1 t sumac

2 T fresh oregano, chopped

2 T parsley, chopped

2 T rosemary, chopped

4 cloves garlic, crushed

2 lb yukon gold or baby potatoes, cut into 1/2" cubes

1 container cherry tomatoes

1 red and 1 orange bell pepper, cut into 1" pieces

2 red onions, quartered and cut into 1/2" slices

2 lemons, cut into 3 slices each

6 chicken thighs, boneless & skinless (approx. 2 lb)

1/2 lb feta, cut into 1/4" cubes

Methodology:

Preheat the oven to 400°F.

Combine the first group of ingredients in a measuring cup and set aside.

Add all remaining ingredients but the feta to a very large bowl, pour over the sauce previously made, and toss well.  Spread out evenly over 2 rimmed baking sheets, and roast for 40 minutes, rotating halfway through.  

Add feta cheese evenly to both sheets, and roast an additional 10 minutes. 

LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks.  You can trim more after they cook.  Cook in a large pot of  boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly.  Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion.  Taste for seasoning.  

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette.  Allow to sit 10 minutes before serving.

____

*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.

CAULIFLOWER AND PASTA CHEESE

Recipe adapted from Recipe Tin Eats

Ingredients:

8 oz cavatappi pasta, cooked al dente

1 head cauliflower, cut into medium florets, tossed in oil, and roasted at 430°F for 15 minutes

4 T unsalted butter

3 1/2 T flour

2 c milk

1/2 t salt

1 1/2 - 2 c (1/4 lb) aged gouda, grated

1 c cheddar, grated

Methodology:

Preheat the oven to 350°F.

For the sauce Mornay: melt the butter in a large saucepan over medium low heat, add the flour, and whisk until the flour just begins to take on color, about 3 minutes.  Whisk in the milk and continue cooking until the sauce has thickened.  Mix the cheeses and add all but 1 c, whisking until they melt, and the sauce is smooth. 

Pour half the sauce into a medium bowl, and toss with the pasta.  Scrape into one half of a 9" square pan.  Toss the roasted cauliflower with the sauce remaining in the saucepan, and scrape into the other half of the square pan.  Top with remaining 1 c combined cheeses.

Bake in the preheated oven for 30 minutes, cool for 10, and serve.

POTATO FRITTERS

Ingredients:

1 red potato

1 shallot, minced

1 egg

1/2 t salt

ground black pepper

1/4 c olive oil

Methodology:

Grate, rinse, and squeeze the potato out in a clean kitchen towel.  Add it to a bowl with the remaining ingredients, aside from oil, and mix well.

Fry flattened tablespoonfuls of mixture over medium heat until very golden on both sides.  Transfer to a paper towel-lined plate and serve warm.

BROCCOLETTE

Ingredients:

1 bunch broccolette (1/2 lb), dry ends trimmed, stalks cut into 1 1/2" lengths, florets separated from stalks

2 t lao gan ma chili crisp

2 t (or 3 glugs) maekrua oyster sauce (LKK is saltier, so use half)

Methodology:

Add stalks to a pot of well-salted, boiling water.  Cook for 2 or 3 minutes, depending on how thick the stalks are.  Add the florets and cook for another minute or two.

Strain broccolette from water, blanch, and place in a serving bowl.  Add chili crisp and oyster sauce, mix thoroughly, and serve.

LENTIL, BACON AND FRISÉE SALAD

Ingredients:

For the salad:
4 slices bacon*, sliced crosswise into lardon-like pieces
½ c. onion, finely diced

1 carrot, diced

1 celery stalk, diced
2 cloves garlic, crushed
1 c. French or Puy lentils
2 heads frisée (baby chicory)

For the vinaigrette:

3 T olive oil
3 T red wine or sherry vinegar
1 shallot, finely sliced
1 T Dijon mustard
Salt and pepper to taste

Methodology:

Cover lentils with water and simmer gently until crisp-tender, then drain, 15-20 minutes.

Meanwhile, fry bacon until crisp and remove from pan, reserving 2 T fat.

Sauté onion, celery, carrot and garlic in bacon fat over low heat until soft.

Combine lentils, garlic and onion. Season to taste.

Toss frisee with half of vinaigrette.

Place frisee on plate, top with 1/2 c. lentils, bacon pieces, and drizzle with remaining vinaigrette.

_____

*can be replaced with shiitake bacon, then add 2 T additional olive oil to fry vegetables.

CREAMY SPINACH SALMON

Recipe from the back of a Trader Joe’s salmon package

Serves 2 very hungry people

Ingredients:

1 16-oz package of frozen chopped spinach
2 c half and half
3 T soy sauce
2 t Dijon mustard
½ t ground nutmeg
Salt and pepper to taste
1 lb frozen salmon fillets

Methodology:

Combine all ingredients but salmon in a 12” skillet, stir well.  Place the salmon atop the spinach mixture, skin down.  Cook at a slow simmer for 20-25 minutes, or until the salmon is cooked through.  Periodically spoon spinach and cream over fish while it’s cooking.

You can also make just the spinach, modifying the recipe as follows:

Ingredients:

1 16-oz package of frozen chopped spinach, thawed
1 c half and half
2 t soy sauce
2 t Dijon mustard
1/4 t ground nutmeg
Salt and pepper to taste

Methodology:

Combine all ingredients in a saucepan, bring to a simmer and cook, stirring, until almost all liquid has evaporated.

BEET SALAD WITH FETA

 Adapted from Cook's Illustrated

Ingredients:

1 1/2 lb beets, trimmed and quartered

1 1/4 c water

1/4 t salt

3 T white vinegar

1 T packed brown sugar

1 shallot, sliced thin

Grated zest of one lemon

1/8 lb feta

1 T chopped dill

1 t chopped thyme

Black pepper

Methodology:

Place the beets in a single layer in the bottom of a heavy dutch oven, pour in the water and salt, and bring to simmer over high heat.  Cover, reduce heat to low, and cook until beets are tender, ~45 minutes.

Transfer beets to bowl filled with cold water, keeping cooking liquid in pot.  Bring liquid to boil, and cook down until pan is almost dry.  Add vinegar and sugar, and cook, stirring constantly, until liquid thickens and a a rubber spatula leaves a trail when dragged through glaze.  Add shallot and stir to heat through.  Remove from heat. 

Once beets are cool enough to touch, peel and drain them, and cut into 1/2" wedges.  Add to a large bowl, top with the remaining ingredients, and pour over the glaze.  Stir to combine.

SAUTÉED SPINACH WITH CARAMELIZED MISO BUTTER

Adapted from Bon Appétit

Ingredients:

1 T white miso

1 T mirin

1 T rice vinegar

3 T unsalted butter, cold, cut into pieces

2 T olive oil

4 garlic cloves, thinly sliced

Kosher salt

6-8 c spinach, stemmed, thoroughly washed and torn into pieces

1 lemon, cut into footballs

Methodology:

Heat miso in saucepan over medium heat, stirring constantly until it starts to caramelize and brown, about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and add butter one piece at a time, stirring constantly.  Transfer to a small bowl and set aside.  Wipe out saucepan.

Return pan to high heat, add 1/2 c water and bring to boil.  Add one third of spinach and toss for a minute, until mostly wilted.  Remove to a colander and repeat with remaining spinach.  Once cooled, squeeze well to remove water.

Heat olive oil and garlic over medium-low heat and cook, stirring occasionally, until garlic begins to turn golden.  Remove garlic to a separate bowl and season with salt, reserving oil in pan.

Return spinach and half of miso sauce to pan and heat, stirring, until the sauce is completely incorporated.  Serve with remaining sauce poured over the top, garnished with slices of garlic and lemon slices.  Spritz with lemon at the table.

BOK CHOY AND TOMATOES

 Ingredients:

3 heads baby bok choy, white parts and greens divided, each cut into 1/2" slices

2 T olive oil, divided

8-10 cherry tomatoes, halved

3 cloves garlic, sliced

1" ginger, finely julienned

1 T maekrua oyster sauce (less if using Lee Kum Kee)

Methodology:

Place a large pan over medium high heat, add 1 T oil, and once hot, add the bok choy whites in one layer.

Cook, covered, until the whites are just tender, and the undersides are beginning to take on color. 

Remove lid, stir, and add tomato halves.  Cook for another 2 minutes, uncovered.

Clear a portion of the pan, add the remaining 1 T oil, and cook the garlic and ginger until the smallest garlic pieces begin to brown.  Stir, add the bok choy greens, and cook, stirring, until they wilt.

Add the oyster sauce, cook until heated through, and serve.