2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives
Category: October
Caramelized Summer Fruit Tart
2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart
Any Vegetable Tart
1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart
Butter Cauliflower
1 cup basmati rice 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 medium sweet onion, diced 1 tablespoon freshly grated ginger 2 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup tomato paste 1 15-ounce can tomato sauce 2 cups vegetable stock Kosher salt and freshly ground black pepper, to… Continue reading Butter Cauliflower
Broccoli Cheese Soup
Ingredients Save Recipe 1 1/2 pounds (700g) broccoli 2 tablespoons (30ml) vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons (45g) unsalted butter 1 medium onion, sliced (about 6 ounces; 170g) 1 medium carrot, peeled and finely diced (about 4 ounces; 120g) 3 medium cloves garlic, thinly sliced 2 cups (475ml) water, or… Continue reading Broccoli Cheese Soup
Watercress Citrus Avocado Salad with Turmeric Dressing
1 orange – zested, peeled and sliced ( or sub mandarins, blood oranges or tangelos) 2 ounces baby watercress 1 ripe avocado – peeled and cut into wedges a few very thin slices of red onion- optional Dressing: 2 tablesooons olive oil 2 tablespoons meyer lemon or lime juice 1 tablespoon orange zest 2 teaspoons… Continue reading Watercress Citrus Avocado Salad with Turmeric Dressing
Fennel Salad with Cucumbers and Dill
2 large fennel bulbs- trimmed and cored 3 small persian cucumbers 1/2 cup fresh chopped dill 1/4 cup white onion, thinly sliced ( optional) 1/3 cup olive oil 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar) kosher salt to taste pepper to taste Cut fennel… Continue reading Fennel Salad with Cucumbers and Dill
Persimmon Salad with Citrus Dressing
1 fennel bulb, thinly sliced 1–2 Fuyu persimmons, thinly sliced 1/4 cup very thinly sliced red onion 8 oz butter lettuce 1/4 Cup pomegranate seeds 1/8 C pistachios (optional) 1/8 C crumbled goat cheese or feta ( optional) Citrus Dressing: 1 orange- zest and its juice- about 1/2 C 1 lime – zest and its… Continue reading Persimmon Salad with Citrus Dressing
Brussel Sprout Salad with Hazelnuts and Dates
1 lb brussel sprouts (about 4 Cups, sliced and packed) 1 cup unsalted roasted hazelnuts 3/4 cup chopped seedless dates 1/4 C finely diced red onion 1/4 C olive oil 1/4 C apple cider vinegar 1/8 C Real Maple syrup or honey 1/4 teaspoon salt 1/8 teaspoon cayenne pepper- plus more to taste Cracked pepper… Continue reading Brussel Sprout Salad with Hazelnuts and Dates
Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce
8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, (use a mandolin, food processor, or chefs knife) about 6 cups. 1/4 cup finely sliced onion (or sub green onions) 1 garlic clove, finely minced 2 teaspoons olive oil (or just enough to lightly coat) 1/4 teaspoon salt zest of one small lemon 1/4-1/2 cup… Continue reading Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce
Sicilian Purple Cauliflower Salad
1 head cauliflower, purple if possible olive oil to coat 1/2 teaspoon salt zest of one lemon 2 cups cooked grain- black rice, quinoa, freekah, farro, etc…. 2 scallions, sliced 1/2 cup sliced kalamata olives 2 tablespoons capers 1/2 cup Italian parsley, chopped Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 2 cloves… Continue reading Sicilian Purple Cauliflower Salad
Fall Chopped Salad With Citrus Dressing
For the salad: 5 slices bacon, cut into 1-inch pieces 1 small head radicchio (about 5 ounces), chopped 4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups) 2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped 1/2 small red onion (about 3 ounces), chopped 1/4… Continue reading Fall Chopped Salad With Citrus Dressing
Balsamic Sheet Pan Pork Tenderloin And Brussels Sprouts
1 lb pork tenderloin, silverskin and visible fat removed Salt and freshly ground pepper 2-3 Tbsp Balsamic Glaze, *see note below 10-12 fresh Brussels sprouts, trimmed and halved *see Note 2 below for frozen 1 Tbsp olive oil Salt and freshly ground pepper 1/4 cup dried cranberries 1/2 apple, cored and sliced into wedges (any… Continue reading Balsamic Sheet Pan Pork Tenderloin And Brussels Sprouts
Pear Pudding Cake
1/2 cup all-purpose flour 1/3 cup white granulated sugar 1 Tbsp baking powder 1/8 tsp fine salt 1/3 cup milk whole or 2 percent recommended 2 Tbsp vegetable or canola oil or other neutral oil 1 tsp vanilla 2 large eggs 4 pears ripe, peeled, cored and cut into chunks Topping: 1/3 cup white granulated… Continue reading Pear Pudding Cake
Pressure Cooker Pork With Cider (with Slow Cooker Alternative)
One (3- to 4-pound) boneless pork shoulder, cut into 2 to 3 large pieces 2 cloves garlic, thinly sliced 1 tablespoon dark brown sugar 1 1/2 teaspoons ground fennel 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1 1/2 teaspoons fine sea or table salt 1 teaspoon garlic powder 1 teaspoon… Continue reading Pressure Cooker Pork With Cider (with Slow Cooker Alternative)
Roasted Squash With Coconut, Chile and Garlic (with Variations)
1 1/2 to 2 pounds mixed winter squash (such as delicata, acorn and butternut) 2 tablespoons grapeseed oil 1 teaspoon salt, plus more to taste 2 to 3 dried chiles de árbol 1/3 cup unsweetened dried, shredded coconut 1 small garlic clove, peeled 1 teaspoon coconut oil 1/4 teaspoon black mustard seeds (optional) 1 sprig… Continue reading Roasted Squash With Coconut, Chile and Garlic (with Variations)
Khoresh Kadoo Halvaii (Butternut Squash Stew)
A pinch of saffron threads (about 3/4 teaspoon) 1 tablespoon plus a pinch of granulated sugar, more as needed 1 pound precut butternut squash, cut into 1-inch cubes if needed 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed Kosher salt (Diamond Crystal) and black pepper 1 large yellow onion, finely chopped… Continue reading Khoresh Kadoo Halvaii (Butternut Squash Stew)
Crispy Cauliflower with Gochujang
2 lb/910g cauliflower, broken into bite-sized florets 2 Tbsp/30ml extra-virgin olive oil fine sea salt 1/2 cup/120ml water 2 Tbsp/40g gochujang 2 Tbsp/30ml apple cider vinegar 1 Tbsp grated fresh ginger 1 tsp/5ml light soy sauce 1/2 tsp packed light brown sugar 2 Tbsp/20g roasted salted peanuts 1 Tbsp chopped chives Preheat the oven to… Continue reading Crispy Cauliflower with Gochujang
Miso-Butter Pasta With Butternut Squash
2 tablespoons unsalted butter, at room temperature 2 teaspoons white miso 3 to 5 large garlic cloves, smashed 2 1/2-pounds butternut squash, peeled and cut into 1/2-inch cubes (see Tip) 1 tablespoon olive oil, plus more as needed Kosher salt and black pepper 1 pound mezze rigatoni or other short pasta 1/2 cup grated Parmesan,… Continue reading Miso-Butter Pasta With Butternut Squash
Apple Cheddar Cheese Straws
1 large egg 1/2 cup plus 2 teaspoons apple butter, divided 1/4 teaspoon kosher salt 1 sheet frozen puff pastry (about 8 ounces), thawed 4 ounces sharp yellow cheddar cheese, grated (about 2/3 cup) 3 ounces sharp white cheddar, grated (about 1/2 cup) Flaky salt Heat the oven to 375°F (190°C). Line 2 sheet pans… Continue reading Apple Cheddar Cheese Straws