Roasted Cauliflower Gratin with Olives

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

Crack Chicken (with Slow Cooker and Pressure Cooker Variations)

2 lbs chicken – boneless skinless thighs or breasts 1 packet (1 oz) Ranch seasoning 2 (8oz) blocks cream cheese 6 strips bacon 1/2 cup chicken broth 1.5 cups cheddar cheese, shredded 3 scallions, diced Crock pot method: Add chicken and chicken broth into crock pot. Sprinkle ranch seasoning all over the chicken. Place cream… Continue reading Crack Chicken (with Slow Cooker and Pressure Cooker Variations)

Thai Brussels Sprouts

3 cloves garlic 1-2 Thai chilies, or to taste 6-8 cilantro sprigs, leaves and stems separated, stems chopped 1 1/2 Tbsp palm sugar, chopped, tightly packed 1 1/2 Tbsp good fish sauce 2 Tbsp lime juice 1 small head shallots, julienned 1 lb Brussel sprouts, small to medium size, cut in half A pinch of… Continue reading Thai Brussels Sprouts

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Stovies

1 tablespoon lard (or beef dripping) 2 medium onions (or 1 large), roughly diced 4 tablespoons dark beer (or stout), optional 4 ounces cold roast beef, diced 1 1/2 pounds potatoes, peeled and quartered Salt, to taste Pepper, to taste 1 1/4 cups beef stock (or leftover gravy) Vegetables (any that you have leftover from… Continue reading Stovies

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

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

Roasted Fall Vegetable Salad With Curry-Maple Dressing

Roasted Fall Veggies 3 small parsnips, peeled 3 small carrots, peeled 1/2 a cauliflower 1 small yam 1 small delicata squash olive oil salt and pepper to taste generous pinch cumin seed and fennel seeds ( optional) Salad 1 bunch lacinato kale, stacked and thinly sliced 8 ounces shredded brussel sprouts ( or slaw) 1… Continue reading Roasted Fall Vegetable Salad With Curry-Maple 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

Black-Eyed Peas and Rice

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained 3/4 pound salt pork or bacon, cut into 1/4-inch dice 1 small onion, chopped 2 large garlic cloves, minced 6 cups chicken stock, store-bought or homemade 1/2 cup diced (1/4-inch) ham (2 1/2 ounces) 1/2 teaspoon red-pepper flakes Fine… Continue reading Black-Eyed Peas and Rice

Brussels Sprouts With Pomegranate, Feta, and Roasted Shallot Dressing

1 1/2 pounds Brussels sprouts, trimmed and halved 1 medium shallot, halved lengthwise through the root 3 tablespoons extra-virgin olive oil, divided 1/8 teaspoon plus 1/4 teaspoon fine salt, divided 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon freshly ground black pepper 1/4 cup pomegranate seeds 3 tablespoons crumbled… Continue reading Brussels Sprouts With Pomegranate, Feta, and Roasted Shallot Dressing

Momofuku Brussels Sprouts with Puffed Rice

For Brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter For dressing 1/4 cup Asian fish sauce (preferably Tiparos brand) 1/4 cup water 1/4 cup sugar 3 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red… Continue reading Momofuku Brussels Sprouts with Puffed Rice

Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro

1 lb / 453 gr Brussel sprouts 1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Preheat… Continue reading Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro