My sister just got back from the Middle East and brought me a bunch of things… herbs and spices, goodies from what sounds like the most magical flea market on Earth, and a simple recipe she learned from a friend. Not sure it has anything to do with Middle Eastern cuisine but it was lovely just the same. The ingredients are vague because theres really no wrong way to do this.
Goat Cheese, crumbled
Small handful of fresh Mint Leaves
Fresh Cracked Pepper
Cut the watermelon into cubes and put in a colander. Salt the watermelon to get rid of some water. Let sit for 15 minutes, then rinse well.
I’ve altered and edited this recipe every time i’ve made it, but its always been awesome. Its really simple and quick and tastes just like summertime. Also, perfect as a side salad with a prosciutto tomato sandwich at lunch. (I actually just ate that).
Theres a big time brussel sprout situation happening over here. I seriously cant get enough of them. I roast them with maple syrup. I food process the hell out of them, mix in kale and saute with pancetta… and now THIS.
The recipe originates from food52 but I made it based on what i had available.
[pic to come]
[my version served 2 adults with a tiny bit of leftover. The food52 version serves 6]
about 6 large brussel sprouts
as much onion as you want – sliced thin. [I’ve never once enjoyed an onion on a salad before this one. See why below]
1 tsp Honey
1 tsp Whole Grain Mustard
1 T Olive Oil
1/2 Lemon zested first and then juiced
Salt and Pepper
shaved pecorino [if you have it… we didn’t and the salad was still great]
Soak the chopped onion in a bowl of water for 20 minutes while you prepare all the other ingredients
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a food processor pulse the brussels until chopped or shave on a mandoline, one at a time.
Drain the onions, put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!
I’ve made this twice this week for lunch. Its just as yummy as it is good for you…
a little Olive Oil (to grease pan) and some more for the dressing
a little Butter (to add to greased pan but its optional)
handful of Brussel Sprouts, chopped in half
handful of Kale, washed and chopped fine
1/4 cup Cashews, chopped
1 tsp Honey
1 tsp Whole Grain Mustard
Salt/ Fresh Ground Pepper to taste
Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
Add kale in pan and cook for a minute or 2 with the brussels.
When vegetables are done, put in a serving bowl.
Put the cashews in the pan until they brown a bit and then add to bowl.
Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
pour the dressing over the greens. Top with the toasted cashews.
+++++++ Next time try goat cheese? Dried fruit? ++++++++
Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn
I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.
This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)
A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
Good Olive Oil
Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
Super crushed up Dried Basil
Finely Minced Garlic
Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
Drizzle with olive oil and balsamic vinegar
Dust each with as much basil as you want
Top with minced garlic
Bake for around 10 minutes on 400 degrees.
If you can let them sit, they marinate in all the goodness and are spectacular cold as well.
Just an easy and simple cole slaw from Bobby Flay… He bothers me, but he cooks well.
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayo
2 tablespoons sour cream
2 tablespoons grated sweet or mild onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise,sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
This recipe has a ton of flexibility… use more or less of whatever ingredients you want. And as the name states, its excellent as a salsa with chips or eaten with a spoon as a bean salad. Sooooo just combine the following and devour:
1-2 Cloves of Garlic
a squirt of Lemon Juice (to chill out the garlic)
1/3 Cup olive oil
1/3 Red Wine Vinegar
2-3 t. Tobasco Sauce
1 T. Worcestershire sauce
2 t. Cumin
1.5 Cups Frozen Sweet Corn
2, 15oz cans of Beans (i’ve used black beans or canellini)
1 1/2 Tomato, diced
1 Green Pepper, diced
1 Red Pepper, diced
1 Bunch Scallions (or a bit of a small sweet onion)