Ingredients:
2 sweet dumpling squash
3 apples, cored and quartered
1-2 leeks, cut in half, rinsed and cut into slices
sea salt and freshly cracked black pepper
2 teaspoons fresh thyme leaves
1¼ cups cider
2 tablespoons unsalted butter
4 cups chicken or vegetable stock
½ teaspoon ground coriander
freshly grated nutmeg
1 cup heavy cream or coconut milk
Directions:
1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cut the squash in half down its length and scoop out the seeds with a spoon. Place the halves on the baking sheet and roast for about 45 minutes, or until very tender when pricked with a fork or knife. When it’s done, the skin will be slightly wrinkled and the juices will have caramelized. Leave the squash on the pan until it has cooled and is easy to handle.
3. Meanwhile, combine the apples and leeks in a roasting pan. Season with salt, pepper, and thyme, pour in ¾ cup cider, and dot with butter. Cover the pan with foil, and roast for 1 hour. Take off the cover and roast for another 30-45 minutes, the leeks should be very tender and most of the juices should be absorbed. Let it cool a few minutes, then puree in batches in a food processor until smooth. Pour into a stockpot.
4. Cut and peel off the squash and puree the flesh in batches in the food processor until very smooth. Scrape into the stockpot. Whisk in the stock and the remaining cup of cider, the coriander, and fresh grated nutmeg to taste and bring to a boil. Reduce the heat to a simmer and taste for salt and pepper (a good hit of pepper is nice as a counterpoint to the sweetness of the squash).
5. Pour in the cream or coconut milk, bring back to a simmer, and cook for about 1 more minute. It’s ready to serve. Garnish with some croutons if you are in the mood!
Serves 6
Ingredients:
2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 heavy cream or coconut milk
sea salt and pepper to taste
5 radishes, sliced
Directions:
1. Melt butter in a saucepan over medium heat. Stir in onion and sauté until tender and golden brown, about 7-10 minutes.
2. Mix in the potatoes and radish greens, coating them with the butter. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer, slightly covered, for 30 minutes. Season with sea salt and pepper to taste.
3. Allow the soup to cool slightly then transfer to a blender. Blend until smooth.
4. Return the mixture to the saucepan. Mix in the heavy cream or coconut milk. Cook on medium heat, stirring until well blended. Serve with radish slices.
Ingredients:
1 bunch broccoli
1 red and yellow pepper
olive oil for the peppers
1 clove garlic, minced
4 tablespoons olive oil
1 tablespoon small capers
12 olives of choice, pitted
3 scallions, white parts with some green, finely sliced
1 tablespoon parsley, chopped
1 teaspoon fresh marjoram, chopped
¼ teaspoon red pepper flakes
Balsamic vinegar to taste
Sea salt and pepper
Directions:
1. Preheat oven to 400 degrees. Halve the peppers lengthwise, remove the veins and seeds, brush both sides with olive oil. Set them on a baking tray skin side up and bake them until the skins are wrinkled and slightly colored. When cool enough to handle, scrape off the skins. Slice the peppers into ¼-inch to ½-inch wide strips, and mix them with the garlic, olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, and the balsamic vinegar to taste.
2. Bring 3 quarts of water to a boil. While it is heating, divide the broccoli into florets of equal size. Trim the stalks by cutting off the tough, dried ends and removing the thick, fibrous skins with a pairing knife. Slice the stalks diagonally into pieces about ¼-inch wide. When the water is boiling, add a teaspoon of salt, and cook the broccoli in 2-3 separate batches for about 30 seconds. Scoop out each batch and set in a colander to cool.
3. Combine the broccoli with the rest of the ingredients and toss them together. Taste for salt, add more oil or vinegar, if needed, and a grinding of black pepper. If you don’t plan on serving the salad right away, wait to add the final vinegar until just before serving to prevent colors from fading.
Serves 4-6
Ingredients:
1/3 cup olive oil
¼ cup red wine vinegar
½ cup water
3 cloves garlic, minced
¾ teaspoon sea salt
1 teaspoon whole peppercorns
2 bay leaves
1 medium romanesco, in bite-sized florets
½ cup finely minced red onion
½ cup minced parsley
a handful fresh basil (1-2 teaspoons dried)
1 medium carrot, grated
Directions:
1. Combine oil, vinegar, water, garlic, salt, peppercorns, bay leaves, and florets in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, cover, and simmer for about 5-7 minutes, or until romanesco is slightly tender.
2. Transfer to a serving bowl. Cool to room temperature, then cover tightly and chill.
3. Shortly before serving, stir in the onion, parsley, basil, and carrot. Mix well and serve.
Serves 4-5
Ingredients:
Zest of ½ lemon
Zest of ½ orange
1½ teaspoons lemon juice
2 teaspoons orange juice
½ teaspoon Dijon mustard
2 tablespoons olive oil
1 medium fennel bulb, sliced thin and finely chopped
1 medium apple sliced thin and finely chopped
½ cup toasted walnuts, finely chopped
2 tablespoons dried cranberries
½ teaspoon ground cinnamon
3 Belgian endive heads or 24 small lettuce leaves
2 ounces goat cheese
Directions:
1. Whisk lemon juice, lemon zest, orange juice, orange zest, mustard, and olive oil in a large bowl. Season with sea salt and pepper to taste.
2. Add fennel, apple, walnuts, and dried cranberries, and mix well. Add cinnamon and salt if needed, and mix well.
3. Slice1-inch from base of each endive head or cut the lettuce leaves from the lettuce stem. Arrange on a serving plate. Lightly stir salad, add goat cheese, if using. Fill each leaf with the salad mixture, and serve.
Makes 24 appetizers
Ingredients:
10-12 carrots
2 cups distilled white vinegar
3 tablespoons sugar
3 tablespoons sea salt
3 quarter-size slices of fresh ginger
4 cloves garlic, thinly sliced lengthwise
3 tablespoons yellow mustard seeds
1 tablespoon coriander seeds
¼ teaspoon red chili flakes
Directions:
1. Cut carrots into ¼-inch matchsticks.
2. Bring 3 cups water and all ingredients except the carrots to a boil in a large saucepan. Reduce heat to low and simmer for 1 minute. Add carrots and simmer until almost tender, about 2-3 minutes.
3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavor develop. Serve cold. Keeps, chilled, up to 1 week.
Makes 6 cups
Ingredients:
1 package of fresh spinach pasta
7 tablespoons soft butter
2 tablespoons Dijon mustard
3 shallots, finely chopped
2 cloves garlic, minced
2 teaspoons balsamic vinegar, or more to taste
1 tablespoons parsley or handful mizuna, roughly chopped
1 cup breadcrumbs
2 sun-dried tomatoes, cut into small pieces
3-4 cups broccoli and romanesco florets, broken into tiny pieces
thin strip lemon peel, very finely slivered
sea salt
pepper
Parmesan
Directions:
1. Cream 4 tablespoons of the butter with the mustard, shallots, garlic, vinegar, and mizuna. This can be done ahead of time, then covered and set aside until needed.
2. Melt the remaining butter, add the breadcrumbs, and fry them until they are crisp and browned.
3. When you are ready to cook the pasta, salt the boiling water, melt the mustard butter in a skillet over low heat and add ½ cup of the pasta water and the sun-dried tomatoes. Drop the broccoli and romanesco into the boiling pasta water, return to a boil, and cook for about 1 minute. Scoop them out, add them to the butter in the skillet.
4. Next, cook the pasta in the in the same water then add the cooked and drained pasta with the lemon to the vegetables. Toss well with a pair of tongs to mix everything together. Season with sea salt and freshly ground black pepper. Serve on warm plates garnished with the breadcrumbs and freshly grated Parmesan.
Serves 2-4
Ingredients:
1½ pounds apples
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground mace or freshly grated nutmeg
3 cups apple cider
2 tablespoons butter, melted
1 teaspoon vanilla extract
6 cups 1-inch pieces stale bread without the crust
1/3 cup golden raisins
½ cup walnuts, toasted and chopped
Directions:
1. Preheat oven to 350 degrees.
2. Thinly slice apples. Toss with brown sugar, cinnamon, and mace or nutmeg in a medium bowl. Combine cider, butter, and vanilla in another medium bowl.
3. Cover the bottom of a 30-quart round casserole dish (or similar size pot) with 2 cups of bread. Pour about ½ of the cider mixture over them. Sprinkle with 1/3 of the raisins and cover with about 1/3 of the apples. Repeat with another layer of 2 cups of bread, ½ cup cider and half the remaining raisins and apple slices. For the third layer, arrange the rest of the bread, raisins, and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact and submerge the top layer (it may not remain submerged). Cover with a lid or foil.
4. Bake for 30 minutes. Use a spatula again to press down the top and baste it with the liquid. Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more. Let rest on a wire rack for 15 minutes.
5. Scoop out the bread pudding into individual serving dishes. Sprinkle each portion with some walnuts and top with a dollop of whipped cream.
Serves 8
Ingredients:
1-2 bunches kale, center stems removed
3 tablespoons olive oil
1 medium onion, cut into thin strips lengthwise
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1/3 cup currants
1-2 tablespoons lemon juice
½-1 cup pistachios (or nut of choice, hazelnuts are great, too), chopped
Directions:
1. Blanch the kale in salted boiling water for about 3 minutes; drain and refresh in cold water. Squeeze out any excess liquid and chop the leaves coarsely.
2. Heat oil in a large pot and add onion strips. Sauté for about 4 minutes, stirring often. Add salt and pepper and continue cooking, until the onions begin to color. Add the currant s and stir for about 1 minute. Add kale and stir well. Cook, stirring frequently, until kale is tender. Remove from the heat. Stir in the lemon juice and sprinkle with the nuts. Serve at once.
Serves 4-6
Ingredients:
3 large cloves garlic, crushed
½ small hot chili, finely chopped
2 tablespoons chopped cilantro
3 large ripe tomatoes (more, if they are small)
2 tablespoons olive oil
sea salt and freshly ground black pepper
rustic bread to serve
Directions
1. Mix the garlic, chili and chopped cilantro in a small bowl and set aside. Top and tail the tomatoes, and slice vertically into about 1/3-inch thick.
2. Heat oil in a large frying pan over medium heat. Add the tomato slices, season with salt and pepper, and cook for about 1 minute, then turn over and season with salt and pepper, and sprinkle with the garlic mixture. Continue to cook for another minute or so, shaking the pan occasionally, then turn the slices again and cook for a few more seconds, until soft, but not mushy.
3. Turn the tomatoes onto a serving plate, pour over the juices from the pan, and serve immediately, accompanied with the bread.