Ingredients:
1/4 cup rice vinegar
4 tsp. sugar
1 tsp. soy sauce
1 tsp. fish sauce
1/2 tsp. dried crushed red pepper
2 small English hothouse cucumbers
Directions:
1. Whisk rice vinegar, sugar, soy sauce, fish sauce and crushed red pepper in a large bowl.
2. Cover and refrigerate for 2 hours to overnight.
3. Slice cucumbers crosswise into 1/4-inch thick rounds.
4. Add cucumber slices to vinegar mixture; toss.
5. Cover and chill ten minutes to an hour, tossing occasionally.
Ingredients:
1/4 cup pine nuts
1/4 cup olive oil
1/2 cup minced onion
sea salt
1 1/2 lb. mixed mushroom, such as cremini, oyster and stemmed shiitake, sliced into 1/2-inch pieces
3 medium rosemary sprigs
2 bay leaves
1 tsp. thyme leaves
3 cups lightly packed kale, chopped
fresh ground pepper
6 large eggs
1 cup fresh ricotta cheese
1 cup shredded fontina cheese
Directions:
1. Preheat oven to 375 F.
2. In a 12-inch cast iron skillet, toast pine nuts over medium heat, tossing; until lightly browned (about 5 minutes). Transfer nuts to a plate.
3. Ion the same skillet, heat oil until shimmering. Add onion and pinch of salt; cook over medium heat, stirring occasionally; until onion is softened (about 5 minutes).
4. Add mushrooms, rosemary, bay leaves and thyme; cook over medium-high heat, stirring occasionally until mushrooms are browned and tender (about 10 minutes).
5. Stir in kale and cook until wilted (about 3 minutes). Discard rosemary sprigs and bay leaves.
6. Add pine nuts and season with salt and pepper.
7. In a medium bowl, beat eggs with ricotta, 1 tsp. salt and 1/4 tsp. pepper. Pour egg mixture over mushrooms; sprinkle fontina on top.
8. Bake for 15 minutes until set. Serve from skillet.
Ingredients:
1/3 cup Le Puy lentils
3 tbsp. butter
2 large or 4 baby leeks, white and pale green parts only; clean and sliced thinly
2 lb. manila clams, scrubbed and rinsed
1 1/2 cups dry white wine
1/3 cup crème fraîche
Zest and juice of 1 lemon, plus extra juice as needed
2 1/2 tbsp. tarragon leaves, roughly chopped
Salt
Directions:
1. Add lentils to a small pot of simmering water and cook until just tender, 10 to 15 minutes.
2. Strain lentils in a colander and season with salt to taste. Set aside.
3. Add butter to a wide, large pot set over medium heat. Once the butter has melted, add leeks and sauté until tender and bright (about 5 minutes).
4. Increase heat to medium-high and add clams, quickly stirring to coat clams in leeks and butter.
5. Add white wine and cover pot with a lid. Steam clams until just opened (about 3 minutes). Use slotted spoon to remove clams to a bowl and set aside.
6. Add cooked lentils and crème fraîche to pot with leeks and broth. Simmer over medium heat until lentils are heated through (1 to 2 minutes). Stir in lemon zest, 2 tbsp. lemon juice and tarragon.
7. Return clams to pot and stir to coat evenly in lentils and sauce. Remove pot from heat and season clams with lemon juice and salt to taste. Serve with bread.
Ingredients:
5 tbsp. unsalted butter
4 lb. leeks, white and light green portions; rinsed well, cut into 1/4-inch rings
1 1/2 tsp. kosher salt
1 tsp. minced fresh thyme
1/4 tsp. freshly grated nutmeg
3/4 tsp. freshly ground pepper
1 cup heavy cream
6 ounces Gruyère cheese, grated
3 ounces Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4-inch slices
3 tbsp. minced fresh chives
Directions:
1. Preheat oven to 400 F.
2. Heat 12-inch nonstick frying pan over medium heat, melt 4 tbsp. butter. Add leeks and salt, stirring to coat leeks with butter.
3. Cover and cook stirring occasionally until leeks are tender, about 20 minutes.
4. Add thyme, nutmeg, pepper and cream. Simmer uncovered, stirring occasionally until thickened; about 15 minutes.
5. Transfer to a bowl; let cool.
6. Wipe out pan, grease with 1 tbsp. butter.
7. In a bowl, combine cheeses. Layer one-third of the potatoes in frying pan. Spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, and then top with 1 tbsp. chives.
8. Repeat layering 2 more times. Reserving 1 tbsp. chives.
9. Cover pan and transfer to oven. Bake for 45 minutes.
10. Remove lid and continue baking until potatoes are tender and crust is golden brown, about 30 minutes more.
11. Remove from oven and sprinkle with remaining chives. Let stand for 15 minutes before serving.
Ingredients:
2 tsp. canola oil
1 large yellow onion, diced
1 lb. pork tenderloin, cut into 1-inch cubes
2 garlic cloves, minced
2 cups vegetable broth
1 28-oz. can crushed tomatoes
1 cup dried green or brown lentils
2 large carrots, thinly sliced
2 tbsp. tomato paste
1/2 tsp. ground chipotle chili powder
2 tsp. Dijon or grainy mustard
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves
Nonfat Greek yogurt (for serving)
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, stirring often (about 6 minutes).
3. Add pork and garlic, stir until cubes are browned (about 5 minutes).
4. Add broth, tomatoes, lentils, carrots, tomato paste, chipotle powder, mustard, cumin and pepper; stir well. Bring to a boil and simmer uncovered until lentils are tender (about 30 minutes).
5. Stir in 2 tsp. of thyme leaves and heat 2 minutes.
6. Ladle into bowls. Garnish with yogurt.
Ingredients:
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold salted Irish butter, cut into 1/2 inch cubes
1 cup shredded Kerrygold Ivernia cheese (can use Dubliner cheese)
2/3 cup buttermilk
1/2 cup chopped walnuts
2 tsp. dried sage
1/4 tsp. freshly ground pepper
Directions:
1. Heat oven to 450 F. Lightly grease a baking sheet
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. Cut butter into flour mixture with blender or fork until mixture resembles course meal.
4. Stir in 1/2 cup of the cheese and remaining ingredients.
5. Stir until mixture forms a ball, adding a little more flour if dough is too sticky.
6. Turn out dough on lightly floured board and press to shape into a square 1-inch thick.
7. Sprinkle with 1/4 cup of the remaining cheese, pressing lightly into the surface.
8. Turn dough and repeat with remaining cheese.
9. Cut into 12 pieces and place on prepared baking sheet.
10. Bake on center rack 10 to 12 minutes.
Ingredients:
4 to 5 large pieces bread crusts, chopped into cubes (about 2 cups)
1 1/2 cups diced green chiles or 2 to 3 whole medium roasted hatch green chiles diced
2 medium tomatoes sliced thin
2 tbsp. olive oil
6 to 8 large eggs (the more you use, the thicker the casserole)
1 cup almond milk (or milk of your choice)
1 tsp. mixed herbs (ground chili pepper, oregano, sea salt, etc.)
1 tbsp. chopped cilantro
1 clove garlic, minced
2 ounces provolone cheese
Directions:
1. Preheat oven to 350 f. Spray a large casserole dish with cooking oil or non-stick spray.
2. Line bottom of dish with bread crusts.
3. Layer the diced green chiles on top of bread, layer tomatoes over green chiles, layer cheese over tomatoes. Top with half of the chopped cilantro.
4. Drizzle 1 to 2 tbsp. olive oil evenly over the layers.
5. In another bowl, combine eggs, milk and herbs. Additional salt and pepper to taste. Whisk or beat until smooth.
6. Pour batter over the casserole dish. Add any additional veggies or cheese you’d like on top.
7. Bake for 35 to 45 minutes (check at 30 minutes for doneness).
8. Remove and plate. Garnish with remaining cilantro.
Ingredients:
3 tbsp. virgin coconut oil, room temperature
1 large head of cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 tsp. curry powder
2 tsp. kosher salt
1 1/4 tsp. ground cumin
3 cups vegetable broth
1 (15.5-ounce) can of chickpeas, drained and rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes
1/2 cup Greek-style plain full or low-fat yogurt
3 tbsp. coarsely chopped cilantro leaves
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)
Directions:
1. Heat 2 tbsp. oil in a large Dutch oven or pot over medium heat.
2. Add cauliflower and cook, stirring occasionally until just beginning to brown and soften (about 5 to 8 minutes)
3. Add onion, garlic and remaining 1 tbsp. of oil and cook, stirring until onion and cauliflower are cooked through (about 5 to 7 minutes)
4. Add curry powder, salt and cumin. Cook, stirring until spices are toasted (about 30 seconds).
5. Add broth and bring to boil.
6. Add chickpeas, couscous and lentils; reduce heat and simmer, stirring occasionally to avoid couscous from sticking until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce (about 10 minutes).
7. Juice 1 lime to yield 3 tbsp. juice. Whisk lime juice, yogurt and 3 tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoon until sauce is think enough to drizzle.
8. Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using and serve along with yogurt sauce and lime wedges.
Ingredients:
2 tbsp. olive oil
1/2 medium yellow onion, chopped
2 medium bell peppers, chopped
2 cups baby bella mushrooms, chopped
4 cloves garlic, minced
1 tbsp. ground cumin
1/8 tsp. ground cayenne pepper (optional)
1/2 tsp. salt
1/3 cup harissa paste (can use mild if preferred)
2 14.5-ounce cans of unsalted diced tomatoes, undrained
3 tightly packed cups of chopped lacinato kale leaves
4 large eggs
Directions:
1. In 10-inch cast-=iron skillet, heat oil to medium. Add onions and peppers; sauté stirring frequently until softened (about 8 minutes).
2. Add mushrooms and garlic and sauté another 3 minutes until mushrooms are softened.
3. Add the cumin, cayenne pepper, salt and harissa paste. Sauté for 1 minute.
4. Add diced tomatoes and bring to a full boil. Cook for 10 minutes, stirring occasionally.
5. Add the chopped kale leaves. Stir well and cook for another 10 minutes.
6. Dig 4 small wells into the mixture and carefully crack an egg into each.
7. Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
8. Scoop eggs and sauce into bowls and serve with toasted bread.
Ingredients:
8 cups vegetable broth
5 tbsp. butter
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium-sized parsnips) trimmed, cut into 1/4-inch pieces
5 tsp. chopped, fresh rosemary
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)
Directions:
1. Bring broth to a boil in medium saucepan over high heat.
2. Reduce to low, cover and simmer.
3. Melt 4 tbsp. butter in a large, heavy saucepan over medium heat.
4. Add onion and cook until translucent, stirring often (about 10 minutes).
5. Stir in parsnips and 3 tsp. of the chopped rosemary.
6. Cook until parsnips begin to brown, stirring occasionally (about 8 minutes).
7. Add rice and stir continually for 2 minutes.
8. Add enough warm broth to cover; simmer until almost all of the broth is absorbed—stirring occasionally (aboout 6 minutes).
9. Add more broth, 1 cup at a time and cook until rice and parsnips are tender—allowing each addition of broth to be absorbed before adding the next. Stir frequently for about 20 minutes total.
10. Remove from heat; stir in remaining tablespoon of butter, remaining 2 teaspoons of rosemary and Parmesan cheese.
11. Season with salt and pepper, divide among bowls and drizzle with balsamic vinegar.
