This salad is so good I love the combo of hot and cool and soft and crunchy.
- 3 c parsley sprigs
- 1 c basil sprigs
• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs
- 1 cup loosely packed basil sprigs
• 1/3 olive oil
- Salt andPepper
- 2 c 1 1/2-inch Romanesco florets
- 1 garlic clove, minced
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 1 head of butter lettuce, leaves torn
- 1/2 c cherry tomatoes, halved
- 1 medium, firm-ripe Hass avocado, diced
Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.
In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.
Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.
In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.
My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.
- 4 lb pork loin
- 2 sprigs rosemary
- 2 tbsp Dijon
- 4 tbsp honey
- Lemon, juiced
Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.
This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.
- 1 lb Eggplant
- 1 small onion, quartered
- Olive oil
- 1 tbsp cumin
- 3 tsp Aleppo pepper
- Salt and pepper
- 1 can Chickpeas, rinsed and drained
- 1/2 c chopped cilantro
- 2 tbsp date syrup
- 5 dates, chopped
- 1/4 walnuts, chopped and toasted
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 clove, garlic crushed
- 1/4 c Greek yogurt
- Lemon juice
Preheat oven to 375.
Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.
Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.
Add 2 tbsp oil to a pan and cook Chickpeas until crunch.
Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.
This is so good – spicy roasted broccoli!
- 3/4 stick butter
- 1 tbsp Harissa
- Lime juice
- Olive oil
- 1 head broccoli, cut into florets
- 1 small clove garlic, minced
- 1/4 c cilantro, chopped
- Zest of 2 limes
Preheat oven to 425.
Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.
Combine butter, harissa, lime juice and a pinch of salt.
Combine garlic, cilantro and zest.
Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.
So easy and so yummy.
- 2 lb English hot house cucumbers, chopped
- 2 cloves garlic
- 2 c arugula
- 2 c mixes herbs: basil, cilantro, parsley or mint
- 3 tbsp sherry vinegar
- 1/2 c olive oil
Combine in a blender and purée till smooth. Chill for at least 4 hours.
Makes about 6 c.
This recipe is from F&W – it’s a bit of work, and so worth it! The cream sauce is amazing!
- 2 tbsp butter
- 1 lb wild mushrooms, chopped
- 1 tsp thyme
- 1 garlic clove
• 1 tbsp chopped parsley
• 1 tbsp butter
• 1 tbsp flour
• 1 c heavy cream, divided
• 1/4 tsp nutmeg
• Sea salt
• 4 leggs
• 1 c milk
• 1 c flour
• 1 tsp salt
Make the filling:
In a large skillet, melt 2 tbsp butter over moderately high heat. Add mushrooms, thyme, and garlic. Cook until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.
Make the sauce:
In a medium saucepan, melt 1 tbsp butter over moderate heat. Whisk in flour until combined. Gradually whisk in 1/2 c cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 c cream, nutmeg, and 1/2 c of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.
Make the crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe and cook until browned.
Transfer to a plate and top with 1/4 mushrooms and salad greens. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.
This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.
- 1 c rice
- 1 4 oz can green chilies
- 1 head of romaine, chopped
- 1 avocado chopped
- Tomatillo salsa
- Red salsa
- 2 eggs poached
Cook rice according to package, stir in chilies at the end.
Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.