Avocado and Tomato Salad

1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes* 1/2 small red onion,** sliced into small pieces 2 medium avocados (firm but ripe), sliced into bite size pieces Dressing: 1 1/2 Tbsp fresh lemon juice*** 1 1/2 Tbsp red wine vinegar 3 1/2 Tbsp extra virgin… Continue reading Avocado and Tomato Salad

Kale Salad With Peaches and Cornbread Croutons

FOR THE CRISPY CORNBREAD CRUMBS: 3 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder Kosher salt (Diamond Crystal) and black pepper 4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups) FOR THE DRESSING: 1/2 small red onion, thinly sliced 4 1/2 tablespoons extra-virgin olive oil… Continue reading Kale Salad With Peaches and Cornbread Croutons

Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

2 tablespoons butter or oil 1 cup white onion, finely diced 2 cups aborio rice 1 cup white wine 4– 5 cups hot water or stock 1 1/2 teaspoon salt ( less if using stock) 1/4 teaspoon white pepper 2 meyer lemons, juice and zest —— Gremolata: 1/2 cup chopped Italian parsley 1 meyer lemon-… Continue reading Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

Sheet Pan Miso Salmon with Peas and Beans (with Variations)

Miso Salmon Marinade: 1 tablespoon olive oil 1 tablespoon toasted sesame oil 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water) 2 tablespoons miso paste 1 tablespoon brown sugar, honey or maple 2 teaspoon fresh ginger, finely minced or use ginger paste. 3 garlic cloves, finely minced optional: 1/8 teaspoon… Continue reading Sheet Pan Miso Salmon with Peas and Beans (with Variations)

Blackberry Arugula Salad with Basil and Goat Cheese

5 ounces baby arugula (or spinach) 1/4 cup thinly sliced red onion 1–2 cups fresh blackberries 1/3 cup crumbled goat cheese 1/4–1/2 cup toasted slivered almonds (or sub maple pecans) 1/4 cup basil leaves- torn ( purple basil is pretty here!) optional: 1 tablespoon fresh chive or onion blossoms Balsamic Vinaigrette: 3 tablespoons olive oil… Continue reading Blackberry Arugula Salad with Basil and Goat Cheese

Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese

4 cups cooked black rice (or sub wild rice, quinoa, farro) 1 pound strawberries, stemmed and quartered 4 scallions- sliced 1/4 cup basil ribbons 1/2 cup chopped Italian parsley 3 ounces arugula ( two big handfuls) optional: 1/4- 1/2 cup crumbled goat cheese, 1/4 cup toasted nuts (slivered almonds, pecans, or maple pecans) Dressing: 1/4… Continue reading Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese

Kale Salad with Fresh Cherries, Black Rice, Haloumi, and Mint

1 C Forbidden black rice, dry 2 -3 Cups pitted fresh cherries 2 Cups Kale packed 1/4 C red onion -small dice 1 C diced halloumi cheese (optional) or sub-mini mozzerella balls 1/2 Cup chopped fresh italian parsley 1/2 cup chopped fresh Mint 2 T red wine vinegar 3 T olive oil 1/2 tsp salt,… Continue reading Kale Salad with Fresh Cherries, Black Rice, Haloumi, and Mint

Antipasto Salad

2 cups green beans or yellow wax beans, blanched (see notes) 14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans. 14-ounce can artichoke hearts in water, drained 6-ounce can black olives, 1-1 1/2 cups ( or 1 cup kalamata olives) 1 cup celery, chopped… Continue reading Antipasto Salad

Souvlaki Pork Tenderloin with Cherry Tomatoes

1 1/2 lb. pork tenderloin Souvlaki Marinade: 3 Tbsp lemon juice preferably freshly squeezed 3 Tbsp olive oil or cooking oil 3 cloves garlic smashed 2-3 tsp dried oregano leaves less if powdered oregano, more if fresh 1/2 tsp paprika 1/2 tsp salt Freshly ground pepper Tzatziki: 1/2 cup English cucumber grated and squeezed to… Continue reading Souvlaki Pork Tenderloin with Cherry Tomatoes

Cucumber-Avocado Salad

2 scallions, trimmed then sliced crosswise 1/4-inch-thick Ice 1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English) Kosher salt 2 very ripe avocados 2 tablespoons fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed Red-pepper flakes or hot sauce, for serving Transfer the scallions to a small… Continue reading Cucumber-Avocado Salad

Pressure Cooker Green Tomato Chutney

1 tablespoon oil 1/2 teaspoon mustard seeds 1/4 teaspoon asafetida optional 1/2 teaspoon ground turmeric 1-2 jalapeños 4 green tomatoes roughly chopped (around 2 pounds) 1 teaspoon kosher salt 1 tablespoon brown sugar or jaggery Turn Instant Pot to sauté(more) mode and heat oil. Add mustard seeds and allow them to crackle. This may take… Continue reading Pressure Cooker Green Tomato Chutney

Kakdi Koshimbir (Indian Cucumber Salad)

4 small Persian cucumbers 1 tablespoon ghee 1 teaspoon cumin seeds lightly crushed in the palm of your hand 1/8 teaspoon asafetida 1 small green chili sliced lengthwise 1 teaspoon kosher salt 1 teaspoon sugar 2 tablespoons peanuts roasted and ground 2 tablespoons cilantro chopped finely for garnish Peel the cucumbers, finely dice and keep… Continue reading Kakdi Koshimbir (Indian Cucumber Salad)

Din Tai Fung Cucumber Salad

2 Persian cucumbers 1/2 tsp salt 1 clove garlic finely minced Dressing: 1 tsp sesame oil 1/4 tsp sugar 1 tsp rice vinegar 1 tsp chili oil optional 1 tsp soy sauce 1/4 tsp red pepper flakes optional Wash the cucumber and then pat dry. Cut the cucumber into about 1/2-inch thick slices. Try to… Continue reading Din Tai Fung Cucumber Salad

Buttermilk Sheet Cake With Peaches and Blueberries

16 tablespoons (226 grams; 2 sticks) unsalted butter, at room temperature, plus more for greasing the pan 3 cups (360 grams) flour 1/2 teaspoon (3 grams) baking soda 1/2 teaspoon (3 grams) kosher salt or fine sea salt 2 cups (400 grams) sugar 3 large eggs, at room temperature 1/2 teaspoon vanilla extract 1 cup… Continue reading Buttermilk Sheet Cake With Peaches and Blueberries

Smacked Cucumber in Garlicky Sauce (Suan Ni Pai Huan Gua)

1 cucumber (about 11 ounces) 1/2 teaspoon fine sea salt 1 tablespoon finely chopped garlic 1/2 teaspoon granulated sugar 2 teaspoons light soy sauce (not same as reduced-sodium soy sauce) 1/2 teaspoon Chinkiang vinegar 2 tablespoons chile oil 1 to 2 pinches ground roasted Sichuan pepper (optional) Lay the cucumber on a chopping board and… Continue reading Smacked Cucumber in Garlicky Sauce (Suan Ni Pai Huan Gua)

Baked Cod with Asparagus, Garlic, and Lemon

1 – 1 1/2 lbs cod – or sub black cod, halibut, sea bass… etc. 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon pepper 2 teaspoons fresh thyme zest from one lemon 2 tablespoons olive oil 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus) 1 large… Continue reading Baked Cod with Asparagus, Garlic, and Lemon

Grilled Peach and Arugula Salad with White Balsamic Vinaigrette

3 ripe, delicious smelling peaches, halved 6 oz baby arugula (or other favorite green) 1/4 cup crumbled goat cheese, or fresh mini mozzarella balls 1/4 of a red onion, thinly sliced 1/4 cup toasted slivered almonds 10 basil leaves, cut into ribbons. Purple basil is pretty. White Balsamic Vinaigrette 2 1/2 tablespoons balsamic vinegar (… Continue reading Grilled Peach and Arugula Salad with White Balsamic Vinaigrette

Peach and Berry Skillet Cobbler

7–8 fresh peaches – 2 lbs, peeled (optional) sliced into chunks or slices ( about 3 cups total ) or sub plums or nectarines. ( see notes) 1 cup fresh berries (optional – sub blackberries, blueberries) 1/4 cup organic sugar 1/8 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamon 1 tablespoon fresh… Continue reading Peach and Berry Skillet Cobbler

Farm-Style Peach Galette

Pie Crust: 1 1/2 cups all-purpose flour 1 teaspoon salt 2 tablespoons sugar 10 tablespoons cold butter – cut into 10 pieces 1/4 – 1/3 cup cold water Filling 8–9 medium peaches, perfectly ripe – sliced into ½-¾ inch slices (about 6–7 cups) 1 tablespoon lemon juice 1/4 – 1/2cup all-purpose flour 1/2 cup sugar… Continue reading Farm-Style Peach Galette