Tag: extra virgin olive oil

  • Eggplant Caviar with Mint Yogurt Sauce

    Serves 8 Ingredients 1 large eggplant 2 medium tomatoes, chopped medium 1 teaspoon cumin seeds 1 tablespoon fresh cilantro leaves 1 teaspoon salt 1 teaspoon lemon zest 2 cloves garlic, chopped fine ¼ cup extra-virgin olive oil 8 ounces Greek Yogurt ¼ cup fresh mint, chopped fine ¼ cup fresh lemon juice Directions Preheat oven…

  • Hand Pounded Pesto

    Pesto, simply translated means pounded. It is one of the Lingurian regions most prized ingredients and traditionally hand pounded. Today many use food processors or blenders but you can still find devoted traditionalists who hand pound it proving that the taste is still superior with this method due to the increase of released essential oils…

  • Italian Antipasti Plate

    Serves 10 Ingredients 2 red bell peppers, roasted & peeled 2 yellow bell peppers, roasted & peeled 2 medium red onions, quartered and roasted 9 cloves garlic, roasted 20 cherry tomatoes yellow and red, roasted lightly 2 cans artichoke hearts, halved 1 cup back brine cured olives ½ cup fresh parsley leaves, chopped ½ cup…

  • Lemon-Mint Striped Bass Ceviche

    Serves 6 Ingredients 2 pounds striped bass fillets, cut into thin slivers or strips 2 teaspoons salt Juice of 2 lemons 1 tablespoon lemon zest 1 tablespoon orange zest ¼ cup fresh orange juice ¼ cup extra virgin olive oil, citrus flavor preferred 1 medium red onion, halved and sliced thin 1 cup black cured…

  • Heirloom Tomato Salad with Ricotta, Olives, and Herbs

    Serves 5-7 people Ingredients 1 cup ricotta cheese ¼ cup extra virgin olive oil 4 large heirloom tomatoes, sliced 1 pint cherry tomatoes, halved 1 large red onion, sliced 1 cup fresh basil leaves ¼ cup fresh mint leaves ¼ cup fresh flat-leaf parsley ½ cup pitted green olive (ideally calabrese or something equally briny)…

  • Tomato Macaroons with Lemon Olive Oil Savory Buttercream

    Makes 1 dozen macaroons For the outer shells… 1 cup powdered sugar ½ cup almonds, finely ground (grind in spice grinder or use almond flour) 3 egg whites (stored at room temperature for 6 hours prior) Pinch of salt ¼ cup sugar 2 tablespoons tomato powder (recipe follows) 1 tablespoon dried basil For the lemon…

  • Italian Antipasti Plate

    Serves 10 Ingredients 2 red bell peppers, roasted & peeled 2 yellow bell peppers, roasted & peeled 2 medium red onions, quartered and roasted 9 cloves garlic, roasted 20 cherry tomatoes yellow and red, roasted lightly 2 cans artichoke hearts, halved 1 cup black brine cured olives ½ cup fresh parsley leaves, chopped ½ cup…

  • Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

    Serves 3-4 Walnut meat Ingredients 1½ cups raw walnuts (soaked and dehydrated) 1½ teaspoons ground cumin ¾ teaspoon ground coriander 2 tablespoon nama shoyu ¼ of dried chipotle, soaked 1 teaspoon garlic powder ½ jalapeño, seeded and finely diced 1 green onion, sliced in very thin slices ½ cup sun dried tomatoes in oil, finely…

  • Coconut Curry Sauce with Coconut Jicama Rice

    Ingredients For the Coconut-Curry Sauce 2 cups of coconut meat 1½ cups filtered water 1 tablespoon coconut butter 1 thumb size knob of ginger, peeled and minced with micro plan 2 teaspoon ground cumin 2 teaspoon ground coriander 1 teaspoon turmeric 2 small chili peppers or other small red chilies, with seeds 1 tablespoons kaffir…

  • Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

    Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

    4-6 Servings Ingredients For the filling 1 tablespoon extra virgin olive oil ½ medium white or yellow onion, thinly sliced (about ¾ cup) 3 ears sweet yellow corn, kernels removed from their cobs 1 cup jumbo lump crab meat, pickled over very well for shells ¾ cup mascarpone Zest of 1 lemon, freshly grated Pinch…

  • Cavatelli with Seared Squid, Oven-Roasted Tomatoes, Baby Arugula and Black Olives

    Cavatelli with Seared Squid, Oven-Roasted Tomatoes, Baby Arugula and Black Olives

    4-6 servings Ingredients For the Cavatelli 1 pound all-purpose flour, or Italian OO flour 1 pound whole-milk ricotta, drained/hung in cheesecloth overnight 4 ounces semolina 3 ounces Parmigiano Reggiano cheese, freshly grated Water, just enough to make a firm dough For the Sauce 10½ ounces baby arugula, long stem ends removed 8 ripe plum tomatoes,…

  • Spring Garlic Bread Sticks

    Makes 24 bread sticks Ingredients Basic Pizza Dough (Ger-Nis) 1 cup spring garlic, chopped 1 cup extra virgin olive oil 1 tablespoon fresh basil leaves, chopped fine 1 tablespoon fresh chives, chopped fine 1 tablespoon parsley, chopped fine ¼ cup parmesan, grated 1 tablespoon red chili flakes Maldon salt (flake sea salt) Directions Pre-heat oven…

  • Spring Vegetable Minestrone with Herb Pesto

    Serves 6 Ingredients For spring vegetable minestrone 3 tablespoons olive oil 1 yellow onion, chopped small 3 cloves garlic, chopped fine 6 cups vegetable stock 1 tablespoon fresh thyme, chopped fine 3 carrots, chopped medium 3 celery ribs, chopped medium 5 asparagus stalks, trimmed and cut into ½-inch pieces 1 cup green beans, trimmed and…

  • Herbed Calamari with Chive Blossom Garlic Aioli

    Serves 6-8 Ingredients Vegetable oil for deep frying (about 2 cups) ¼ cup lemon juice ½ cup buttermilk 1 pound squid with tentacles, cleaned and sliced into thin rings ½ cup flour ½ cup cornmeal ½ cup breadcrumbs (fine) 1 tablespoon fresh mint, chopped superfine 1 tablespoon fresh chives, chopped superfine 1 tablespoon fresh parsley,…

  • Chive Blossom Garlic Aioli

    Makes 1 cup Ingredients 1 egg 2 tablespoons garlic, chopped 1 cup extra virgin olive oil 2 tablespoon sherry vinegar ½ teaspoon salt 2 tablespoons chive blossoms Directions In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream,…

  • Lentil Salad with Creamy Yogurt Dressing

    Serves 4 to 6 Ingredients For the salad 6 cups water 11⁄3 cups French lentils, sorted 2 teaspoons sea salt 2 medium carrots, peeled and finely diced (to the size of the lentils) 1 stalk celery, finely diced (to the size of the lentils) ½ medium red bell pepper, finely diced (to the size of…

  • Maple Roasted Carrots

    Serves 4 Remember, to shorten the roasting time of any root vegetable you can pre-steam it. For even speedier cooking, you can use bagged baby carrots. Ingredients 2 pounds carrots, peeled and sliced into 1-inch diagonals ½-inch thick 3 tablespoons maple syrup 1 tablespoon lemon juice ½ teaspoon salt 1 tablespoon unsalted butter or extra-virgin…

  • Shaved Spring Vegetable and Apple Salad

    Serves 6 to 8 Ingredients ½ cup extra-virgin olive oil 2 tablespoons rice vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons fresh chives, chopped 2 tablespoons fennel fronds, chopped 2 red apples (gala, winesap, or red delicious), shaved paper-thin 2 fennel bulbs, trimmed, cored and shaved paper-thin 6 large or 8 small radishes, trimmed…

  • Spring Vegetable Salad

    Serves 4 Ingredients 2 pounds beets 1 fresh bay leaf 4 spears asparagus, cut into 1-inch spears 1 orange, segmented, juices reserved 1 small red onion, half moons 1 pound thick-cut bacon, cut into ¼ inch lardon (optional) 8 ounces baby arugula ½ teaspoon spring garlic, minced 2 tablespoons extra virgin olive oil 2 sprigs…

  • Salt Baked Baby Potatoes with Spring Herb Pesto

    Ingredients 1 pound baby bliss potatoes 3 tablespoons spring garlic stem, chopped 2 cups fresh basil leaves ¼ cup cashews ½ cup extra virgin olive oil ½ cup parmesan, grated 4 cups kosher salt, extra for seasoning Directions Preheat oven to 400°F. Pour 4 cups of salt into a baking dish. Evenly spread the potatoes…

  • Citrus Aioli

    Makes approximately ½ cup Ingredients 3 cloves garlic Juice of 1 lemon 1 tablespoon lemon zest 1 teaspoon lime zest 1 large egg yolk ½ teaspoon Dijon mustard Coarse sea salt ¼ cup extra virgin olive oil 2 tablespoon canola oil Freshly ground black pepper Directions Place garlic, lemon juice and zest, lime zest, egg…

  • Panko Crusted Asparagus Spears with Citrus Aioli

    Serves 8 Ingredients 2 tablespoons lemon juice 2 tablespoons citrus champagne vinegar 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon cayenne pepper 1 teaspoon salt 2 bunches (about 12 pieces per) asparagus, ends trimmed 1 cup white Japanese-style breadcrumbs (Panko) Directions Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In…

  • Raw Asparagus & Arugula Salad

    Raw Asparagus & Arugula Salad

    Serves 6 INGREDIENTS 1 bunch asparagus, sliced at an angle 1 bunch arugula or rocolla (about 2-3 cups) chopped ½ cup parmesan, grated finely ¼ cup extra virgin olive oil 3 tablespoons lemon juice 1 teaspoon salt Ground black pepper DIRECTIONS In a large mixing bowl, combine the asparagus, arugula and parmesan, and mix well.…

  • Artichokes with Lemon Aioli Dip

    INGREDIENTS 4 globe artichokes 2 lemons 1 recipe lemon aioli (see recipe) or any favorite vinaigrette DIRECTIONS Wash the artichokes to remove and grit between the leaves. Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon…

  • Baby Artichokes with Lemon Vinaigrette

    Serves 4 INGREDIENTS 12 baby artichokes, trimmed and halved lengthwise ¼ cup extra-virgin olive oil, plus additional for serving ¼ cup freshly squeezed lemon juice 4 garlic cloves, halved lengthwise 3 sprigs fresh thyme Coarse sea salt or kosher salt ½ teaspoon whole black peppercorns Chopped parsley DIRECTIONS Combine water, the oil, lemon juice, garlic,…

  • Wild Ramp-Basil Pesto & Whole Wheat Paperadelle

    Serves 6-8 INGREDIENTS ¼ pound of wild ramps, cleaned and ends trimmed and chopped ¼ cup fresh basil leaves, stems removed 1 teaspoon lemon zest 1 tablespoon lemon juice ¼ cup toasted walnuts ½ cup extra virgin olive oil 1 pound whole wheat paperadelle cooked DIRECTIONS In a blender place the ramps, basil, lemon zest,…

  • Fava Bean Salad with Lemon, Mint and Pecorino Shavings

    Serves 6 INGREDIENTS For the salad 3 pounds fava beans 1 red onion, cut in half and sliced thin 3 cups arugula 3 tablespoons extra-virgin olive oil Juice and zest of 1 lemon Salt Freshly ground pepper For the pecorino lemon zest ¼ cup fresh mint 1 tablespoon lemon zest ¼ cup pecorino, freshly grated…

  • Snap Pea & Mint Salad

    Serves 6 INGREDIENTS 1 pound raw snap peas, trimmed and julienned ¼ white onion, chopped fine ¼ cup fresh mint, chopped Juice and zest of 1 lemon 2 tablespoons extra virgin olive oil ¼ cup parmesan cheese (optional) Salt Freshly ground pepper DIRECTIONS In a medium size bowl, combine all ingredients. Season with salt and…

  • Pea & Mint Tortellini in Herbed Brodo

    Serves 6 INGREDIENTS For the spring pea and mint tortellini Olive oil 1 medium shallot, chopped fine 1 cup fresh peas, steamed soft and mashed 2 teaspoons lemon zest ¼ cup grated pecorino 1 teaspoon salt 1 teaspoon black pepper Fresh pasta sheets For the herbed brodo 1 (¼ pound) piece Parmigiano-Reggiano 6 cups chicken…

  • Spring Vegetable Minestrone with Herb Pesto

    Serves 6 INGREDIENTS For spring vegetable minestrone 3 tablespoons olive oil 1 yellow onion, chopped small 3 cloves garlic, chopped fine 6 cups vegetable stock 1 tablespoon fresh thyme, chopped fine 3 carrots, chopped medium 3 celery ribs, chopped medium 5 asparagus stalks, trimmed and cut into ½-inch pieces 1 cup green beans, trimmed and…

  • Snow, Snap and Shelling Peas with Fennel, Lemon & Spring Herbs

    Serves 6 INGREDIENTS 1½ cups snow peas 1½ cups snap peas 1 cup fresh peas 1 fennel bulb, shaved Zest of one lemon Juice of one lemon 3 tablespoons extra virgin olive oil ¼ cup fresh mint, chopped ¼ cup fresh parsley, chopped Maldon salt DIRECTIONS In a steamer pan steam snow peas and snap…

  • Julienne of Snap Pea Salad with Mint, Lemon Pecorino

    Serves 6 INGREDIENTS 1 pound raw snap peas, trimmed and julienned ¼ white onion, chopped fine ¼ cup fresh mint, chopped Juice and zest of 1 lemon 2 tablespoons extra virgin olive oil ¼ cup pecorino cheese (optional) Salt Freshly ground pepper DIRECTIONS In a medium size bowl, combine all ingredients. Season with salt and…

  • Spicy Italian Sausage

    Makes 9 sausages INGREDIENTS 2 pounds pork butt, cubed into ½-inch cubes ½ pound pork fat, chunk bacon or fatback 1 tablespoon extra virgin olive oil 3 cloves garlic, chopped fine ¼ cup fresh parsley, chopped fine ¼ cup fresh basil, chopped fine ¼ cup fresh marjoram, chopped fine 1 tablespoon salt 1 tablespoon cracked…

  • Sundried Tomato & Herb Chicken Sausage Pizzas

    Makes 3 10-inch pizzas INGREDIENTS 2 pounds boneless & skinless chicken breasts, cubed ½ pound pork fat, cubed (optional) 2 cloves garlic, chopped ½ medium yellow onion, chopped 3 tablespoons fresh basil leaves, chopped 1 tablespoon fresh oregano, chopped ½ cup sundried tomatoes, chopped fine 2 tablespoons salt Casings, of your choice Canola or olive…

  • Wild Leek and Dandelion Frittata with Goat Cheese

    Serves 4 INGREDIENTS ½ pound dandelion greens, ends trimmed 8 large eggs 8 ounces fresh goat cheese, crumbled ¼ teaspoon coarse sea salt or kosher salt ¼ cup extra-virgin olive oil 1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed 1⁄8 teaspoon crushed red pepper flakes DIRECTIONS…

  • Asparagus Salad with Mimosa and White Wine Vinaigrette

    Serves 4 INGREDIENTS 1 pound thin asparagus, 1 inch trimmed from the bottoms Sea salt or kosher salt 4½ teaspoons white wine vinegar 1 tablespoon minced scallion (white part only) 2 teaspoons Dijon mustard 1⁄8 teaspoon honey 4½ teaspoons extra-virgin olive oil Freshly ground black pepper Mimosa (optional) 1 hard-cooked egg 1 tablespoon finely chopped…

  • Sauteed Baby Artichokes with Garlic and Mint

    Serves 4 INGREDIENTS ¼ cup extra virgin olive oil 16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon 6 cloves garlic, peeled 2 sprigs fresh thyme ¾ cup dry white wine 2 tablespoons fresh mint, chopped Sea salt or kosher salt and freshly ground black pepper DIRECTIONS Warm the oil…

  • Potage of Spring Greens, with Green Garlic and Mint

    Serves 4-6 INGREDIENTS 2 tablespoons extra virgin olive oil 2 cups onions, finely chopped 6 cloves garlic, peeled and left whole Salt 1 small potato, peeled and diced 1 bunch dandelion greens 1 large bunch arugula 4 cups vegetable stock or water 1 (10 ounce) bag baby spinach ½ cup fresh mint leaves ½ cup…

  • Grapefruit and Avocado Salad

    Serves 8 INGREDIENTS 4 cup mixed greens 2 Ruby red grapefruits 2 avocados, chopped 2 tablespoons avocado oil or extra-virgin olive oil Maldon salt Freshly ground black pepper DIRECTIONS On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then…

  • Lemon & Herb Focaccia

    Makes 1 focaccia INGREDIENTS 2¼ teaspoons (or 1 package) active dry yeast 5 cups unbleached all-purpose flour plus additional for kneading ¼ cup plus 3 tablespoons extra-virgin olive oil 2 teaspoons salt 1 tablespoon fresh thyme, chopped fine Zest of 2 lemons 1 teaspoon Maldon sea salt DIRECTIONS In a large bowl or in the…

  • White Bean, Onion and Rosemary Soup

    Serves 8 INGREDIENTS ½ pound (about 1½ cups) cannellini beans, soaked overnight and drained 2 tablespoons olive oil 2 large yellow onions, sliced thin 2 cloves garlic, chopped fine 3 sprigs of fresh thyme 1 sprig of fresh rosemary 2 fresh bay leaves 4 cups vegetable broth or water Salt Pepper Extra-virgin olive oil DIRECTIONS…

  • Classic Garlicky Caeser Salad

    Serves 8 INGREDIENTS 2 heads of romaine lettuce, roughly chopped 1 large egg 1 teaspoon Worcestershire sauce 3 tablespoons fresh lemon juice 1 clove garlic, chopped 1 teaspoon freshly ground pepper 1½ teaspoons anchovy paste or 4 whole anchovies 1 teaspoon capers 1 teaspoon Dijon mustard 1⁄3 cup extra virgin olive oil Salt 1⁄3 cup…

  • Squid Stewed with Chickpeas and Peppers

    Serves 4 to 6 Ingredients Olive oil 1 cup diced white onions 8 cloves garlic, smashed and chopped 1 pound dried chickpeas (soaked overnight) 2 cups canned tomatoes, strained and chopped 1 cup chopped fresh parsley 1 teaspoon pimento or smoked paprika 1 tablespoon red chili flakes 2 cups white wine Water 1 pound squid,…

  • Brandade

    Serves 4 INGREDIENTS 1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable) Salt and pepper ½ pound waxy white potatoes, peeled and diced 8 cups milk 6 cloves garlic, smashed and chopped 2 fresh bay leaves ½ cup extra-virgin olive oil Black pepper 1 cup chopped fresh parsley…

  • Root Veggies with Garlic Maple Herb Butter

    Serves 1-2 INGREDIENTS 1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine 1 small leek, sliced 4 cloves of garlic, chopped 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 tablespoon maple syrup Salt Pepper 2 tablespoons fresh sage, chopped fine 1 tablespoon fresh thyme and rosemary,…

  • Quinoa Apple Salad with Curry Dressing

    Serves 4 Martha Stewart INGREDIENTS ¼ cup raw whole almonds 1 cup white quinoa 1 teaspoon honey 1 tablespoon finely chopped shallot 1 teaspoon curry powder ¼ teaspoon coarse salt 2 tablespoons fresh lemon juice Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dried currants 1 small McIntosh apple, cut into 1⁄8-inch-thick wedges…

  • Creamy Cauliflower & Spinach Soup

    Serves 10 to 12 INGREDIENTS 4 tablespoons (½ stick) unsalted butter 2 tablespoons canola oil or extra-virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped 1 teaspoon ground peppercorns 1 medium red onion, chopped 4 garlic cloves, peeled 1 large or 2 small heads cauliflowers, cut into florets (about…

  • Olive Oil Roasted Root Vegetables with Rosemary

    Serves 4 to 6 INGREDIENTS 1½ pounds carrots 2 medium turnips (about ½ pound) 2 medium parsnips (about ½ pound) 2 medium red onions (about ½ pound) 2½ tablespoons extra-virgin olive oil or unsalted butter 1 teaspoon organic brown sugar ½ teaspoon sea salt 8 cloves garlic, peeled but left whole 1 tablespoon balsamic vinegar…

  • Winter Squash Potage with Spiced Créme Fraiche

    Serves 4 to 6 INGREDIENTS For soup 3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 large or 2 medium Spanish onions, chopped (2 cups) Sea salt or kosher salt 1 tablespoon minced fresh ginger 3 garlic cloves,…

  • Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

    Serves 4 INGREDIENTS 6 large or 8 medium celery stalks 1⁄3 cup roughly chopped walnuts 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon-style mustard 1 garlic clove, crushed 2 teaspoons honey ½ teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny smith apple ¼…

  • Water Cress Salad with Lemon Vinaigrette

    Serves 4 to 6 INGREDIENTS 2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces For vinaigrette 1 tablespoon Dijon Style mustard 2 tablespoons lemon juice 2 tablespoons freshly grated parmesan cheese 5 tablespoons extra virgin olive oil Salt and fresh ground black pepper DIRECTIONS Place the prepared watercress in a large bowl and…

  • Braised Sauerkraut Apples and Onions with Fried Tempeh/ Smoked Whitefish

    Serves 4 INGREDIENTS For tempeh 2 tablespoons extra-virgin olive oil 8 ounces tempeh, sliced crosswise into 8 pieces ½ cup dry white wine 1 teaspoon smoked paprika ¾ teaspoon smoked sea salt or sea salt For sauerkraut 4 tablespoons (frac12; stick) unsalted butter 3 cups thinly sliced onions ½ cup diced carrots ½ cup diced…

  • Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

    Serves 4 to 6 INGREDIENTS 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound onions, roughly chopped (about 4 cups) 4 to 6 peeled garlic cloves 2 tablespoons finely chopped fresh ginger Sea salt or kosher salt 2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes,…

  • Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

    Serves 6 INGREDIENTS 1 pound pasta dough, cooked For lobster sauce 2 tablespoons butter 1 yellow onion, chopped 1 clove garlic, chopped fine 1 cup white wine 2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge) 2 cups heavy cream 6 to 8…

  • Roasted Tomato Basil Soup

    Make 4 to 6 servings INGREDIENTS ¼ cup extra virgin olive oil 2½ pounds plum tomatoes, cored, quarter and deseeded 2 yellow onions, peeled and quartered 5 cloves garlic, peeled ½ cup fresh basil, stems and leaves (chop leaves and reserve) 2 tablespoons fresh thyme leaves, chopped Salt Freshly ground black pepper 2 cups vegetable…

  • Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

    Serves 6 INGREDIENTS 2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, chopped fine 1 (1-inch) piece fresh ginger, peeled and grated 1½ teaspoons garam masala 1½ teaspoons curry powder 1 pound sweet potatoes, peeled and cut into ½-inch cubes 4 cups vegetable broth 1 cup yellow lentils 1 fresh bay…

  • Lentil and Bulgur Salad (Green Lentils)

    Serves 6 INGREDIENTS 2 tablespoons lemon juice 1 tablespoon lemon zest 1 clove garlic, grated on microplane ¼ cup extra-virgin olive oil 2 cups French green lentils, cooked and cooled 1 cup bulgur wheat, cooked and cooled 1 small red onion, chopped fine 2 stalks celery, chopped fine ½ English cucumber, seeded and chopped fine…

  • Classic Italian Lentil Soup (Brown Lentils)

    Serves 6 INGREDIENTS 3 tablespoons extra virgin olive oil 1 Spanish onion, chopped small 2 small carrots, peeled and chopped small 2 celery, chopped small 2 tablespoons thyme 1 (15 ounce) can whole plum tomatoes 4 cups vegetable (onion based) broth 2 teaspoons salt 1 cup brown Italian lentils 2 fresh bay leaves Parmigiano Reggiano…

  • Herb Mashed Cannellini Beans

    Serves 6 INGREDIENTS 10 cloves garlic (skin on) 1 fresh rosemary sprigs 3 fresh thyme sprigs Extra virgin olive oil Salt 2 tablespoons olive oil 2 (15 ounce) cans cannellini beans, rinsed and drained 1¾ cups chicken broth Freshly ground pepper Juice of 1 lemon 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped…

  • Fennel, Orange & Mint Salad

    Served 6 INGREDIENTS 2 fennel bulbs with fennel fronds 3 navel oranges ½ red onion, sliced thin ¼ cup fresh mint, chopped ¼ cup kalamata olives, pitted and chopped fine 1 teaspoon honey ¼ cup extra virgin olive oil Maldon salt Freshly ground pepper DIRECTIONS To prepare the fennel, cut off the top stalks and…

  • Beef Short Ribs, Potato Puree, and Brussels Sprouts

    Serves 4 INGREDIENTS For the beef 2 pounds boneless beef short ribs, cut into 4 pieces Sea or kosher salt Extra virgin olive oil Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil. Cook in a water bath or in a combi at 54°C/129°F…

  • Roasted Brook Trout with Fennel and Black Grapes

    Serves 4 INGREDIENTS 2 fillets brook trout, rainbow trout, or other super fresh trout 1 bulb fennel Sea or kosher salt Freshly ground white pepper ½ teaspoon fennel seeds Zest of 1 lemon, juice of half 1 tablespoon canola oil ½ cup black grape puree, recipe follows ½ cup black grapes Extra virgin olive oil…

  • Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

    Serves 4 INGREDIENTS 2 heads celery root 2 tablespoons Veuve Cliquot yellow label champagne Zest of 1 Meyer lemon, juice of half Best quality extra virgin olive oil Kosher salt Freshly ground white pepper 1 dozen very fresh welfleet oysters (call pat woodbury) Leaves from 1 head celery ½ cup fresh chervil leaves ¼ cup…

  • Cauliflower Soup with American Paddlefish Roe

    Serves 4 INGREDIENTS 1 medium leek, white and pale green only, sliced thin 1 large Spanish onion, peeled and sliced thin 2 sticks unsalted butter ¼ cup white wine 1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish) Kosher salt ½ oz. best quality American paddlefish roe Best…

  • Fish Foil with Veggies and Sun-dried Tomatoes

    Makes 4 servings INGREDIENTS 1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes 3 tablespoons extra virgin olive oil 2 tablespoons fresh thyme leaves, chopped Salt Freshly ground black pepper 1 whole head of garlic 1 tablespoon Dijon mustard 3 tablespoons fresh tarragon, chopped 2 medium zucchini, sliced into disks 10 sundried…

  • Quinoa and Turkey Sausage Stuffed Peppers

    Makes 6 servings INGREDIENTS 2 cups water 1 cup quinoa 1 pinch salt 1 tablespoon extra virgin olive oil 4 pieces turkey sausage (favorite variety) 2 cloves garlic, minced ½ bunch (about 10 big leaves) Swiss chard or kale, chopped 1 handful fresh flat leaf parsley, chopped 1 cup goat milk feta, cubed Salt Freshly…

  • Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

    Serves 6-9 (makes 6-9 sausages) INGREDIENTS For the Sausage 2 pounds lamb, cubed into ½-inch cubes ½ pound pork fat or lamb fat 3 cloves garlic, chopped fine ¼ cup red wine 1⁄3 cup fresh mint leaves 1⁄3 cup feta cheese, crumbled and par frozen 1 tablespoon extra virgin olive oil 1 tablespoon salt 1…

  • Spicy Italian Sausage Baked with Tomatoes & Potatoes

    Serves 6 (makes 6-9 sausages) INGREDIENTS For the Sausage 2 pounds pork butt, cubed into ½-inch cubes ½ pound pork fat, slab bacon, or fatback 1 tablespoon extra virgin olive oil 3 cloves garlic, chopped fine ¼ cup fresh parsley, chopped fine ¼ cup fresh basil, chopped fine ¼ cup fresh marjoram, chopped fine 1…

  • Crostini with Blue Cheese and Pear

    Serves 8 INGREDIENTS 1 baguette 1 clove garlic Extra virgin olive oil Salt ¼ cup honey 2 teaspoons fresh rosemary, chopped fine 2 Asian pears, cut in quarters, cored, and sliced thin 4 ounces blue cheese, sliced PREPARATION Preheat oven to 350°F. Slice baguette thinly, and place on baking sheet. Rub each slice with garlic…

  • Artichoke Pesto with Parmesan Tortilla Chips

    Serves 8 INGREDIENTS For Dip 2 (15-ounce) cans of artichoke hearts, drained 2 cloves garlic, chopped ½ cup fresh basil leaves, chopped 2 tablespoons walnuts, toasted ¼ cup parmesan cheese, grated Juice and zest of 1 lemon 2 tablespoons extra virgin olive oil Salt For Tortilla Chips 4 whole wheat tortillas, each cut into 8…

  • Herbed Goat Cheese

    Serves 8 INGREDIENTS ½ cup extra virgin olive oil 1 teaspoon red chili flakes 1 teaspoon salt Black pepper 2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine 1 long goat cheese log, chilled Baguette, sliced and toasted PREPARATION In a small bowl, mix all ingredients except…

  • Sage & White Bean Crostini

    Serves 5-6, Appetizer Portions INGREDIENTS ½ pound white beans, kidney, or navy 1 tablespoon lemon zest Salt 3 cloves garlic ½ cup extra virgin olive oil 6 fresh sage leaves, chopped ¼ cup lemon juice 1 teaspoon white pepper 1 large baguette, sliced PREPARATION Clean the beans, making sure all debris is removed. Place beans…

  • Mixed Greens with Herbed Vinaigrette

    Serves 8 INGREDIENTS 1 shallot, minced 2 tablespoons white wine vinegar 1 tablespoon lemon juice Salt 2 tablespoons extra-virgin olive oil 2 tablespoons canola oil (neutral flavor oil) 1 teaspoon fresh thyme leaves, chopped fine 1 tablespoon fresh basil leaves, chopped ¼ cup fresh chives, chopped ¼ cup fresh parsley, chopped 8 cups (about ½…

  • Roasted Brussel Sprouts

    Serves 4 INGREDIENTS 1 lb brussel sprouts, trimmed and cut in half lengthwise Extra virgin olive oil Lemon juice Salt and pepper PREPARATION Preheat oven to 400°F. Remove any undesirable outer leaves on the brussel sprouts and discard. Parboil the brussel sprouts (or steam them) for 3 minutes or until just tender. They should be…

  • Spaghetti Squash with Parsley Pesto

    Serves 6 INGREDIENTS 1 medium spaghetti squash ½ cup walnuts or peacans, toasted 2 garlic cloves 2 cups fresh parsley leaves ¼ to ½ cup extra virgin olive oil Juice and zest of one lemon ½ cups Asiago cheese, grated Salt and pepper to taste PREPARATION Preheat oven to 375°F. With a knife, slice three…

  • Delicata Squash with Garlic and Herbs

    Delicata Squash with Garlic and Herbs

    Serves 4 as side dish and 2 as main course INGREDIENTS 2 Delicata squash, cut in half, seeds removed 3 tablespoons extra-virgin olive oil 4 garlic cloves, sliced 2 tablespoons fresh rosemary leaves, chopped ¼ cup fresh thyme leaves, chopped Salt and freshly ground pepper PREPARATION Preheat oven to 375°F. Place squash in a casserole…

  • Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

    Recipe adapted from the Food of Spain cookbook by Vikki Harris Serves 6 INGREDIENTS ½ cup almonds ½ cup hazlenuts ¼ cup extra virgin olive oil (Spanish) 6 cloves garlic 3 slices white bread, crusts removed, cut into quarters 2 roasted red peppers, deseeded and destemmed 4 tablespoo ns sherry vinegar (Spanish) Juice of 1…

  • Heirloom Tomato and Pesto Pasta Salad

    Heirloom Tomato and Pesto Pasta Salad

    INGREDIENTS 1lb Pasta, cooked 2 gloves Garlic, minced 4 medium Zucchini, chopped 1½ lbs. Heirloom tomatoes, chopped 2 cups fresh Basil leaves Juice of one large Lemon ½ cup Extra virgin olive oil Salt and pepper, to taste PREPARATION In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt,…