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Ingredients:
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
Preparation:
- Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
- Add the minced garlic and cook a minute more, until fragrant.
- Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
- Toss with sesame oil. Season with salt and pepper.
Ingredients:
White Bean Purée:
- 6 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 15-ounce can cannellini (white kidney) beans with liquid
- Kosher salt, freshly ground pepper
Sandwiches:
- 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
- Kosher salt
- 1/2 cup olive oil, divided, plus more
- 1 head of garlic, cloves peeled and thinly sliced
- 1 1/2 teaspoons crushed red pepper flakes
- 3 tablespoons (or more) fresh lemon juice
- Freshly ground black pepper
- 8 6'–8'-long French rolls, split lengthwise
- 8 ounces thinly sliced provolone piccante or other aged provolone cheese
- 1 Fresno chile or red jalapeño, seeded, very thinly sliced
Preparation:
White Bean Purée:
- Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.
Sandwiches:
- Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
- Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
- Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.
Ingredients:
- 2 tablespoons olive oil
- 3 chive stems with chive flowers
- 2 eggs
- Kosher salt
- 1 multigrain English muffin
Preparation:
- In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and blossoms into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
- Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.
Ingredients:
- 1 medium green cabbage
- Water
- 1 cup long-grain rice
- 1/2 cup shredded yellow onion
- 1 tomato, chopped or diced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- Salt and pepper
- 1 tsp ground cumin, more for later
- 1/2 tsp cayenne pepper, more to taste
- 1/2 tsp ground allspice
- 1/4 cup extra virgin olive oil (see our Greek olive oil option here)
- 1 15-oz can tomato sauce, divided
- 1 medium yellow onion sliced
- 1–2 Roma tomato sliced
Instructions:
- Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4″ off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
- Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
- Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
- Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
- Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
- Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
- Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
- If you’re not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!
Ingredients:
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup snipped chives
- Kosher salt and freshly ground pepper
- Four 3 1/2-ounce cans Italian tuna in olive oil, drained
- 3 celery stalks with leaves, thinly sliced on the bias
- Two 15-ounce cans butter beans, drained and rinsed
- 1 1/2 tablespoons drained capers
Instructions:
- In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
- In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.
Ingredients:
- 6 Kohlrabi heads
- 2-3 tbsps Olive Oil
- 3/4 tsp kosher salt
- pinch of Cayenne pepper
- 3 tbsp parmesan
- 1 tbsp parsley
Instructions:
- Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet.
- Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes.
- Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
Ingredients:
- Turnips
- 1 large turnip, cubed
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Dill Oil
- 2 teaspoons minced fresh dill
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- ¼ teaspoon salt
Instructions:
- If using wood skewers, soak in water for at least an hour before using.
- To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
- Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
- To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.
Ingredients:
- 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
- 4 carrots, peeled and cut into 1/4-inch rounds
- 1 red bell pepper, thinly sliced
- 1 shallot, thinly sliced
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
Instructions:
- Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
- Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
- Enjoy!
Ingredients:
- 1 sunchoke
- 1 tablespoon roughly chopped fresh rosemary
- Large pinch or two shredded Parmigiano-Reggiano
- 2 to 3 whole leaves lacinato kale, stems trimmed
- Olive oil, for drizzling
- Salt
- One 12- to 13-ounce ball your favorite pizza dough
- All-purpose flour, for dusting
- Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
- Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
- Creme fraiche or thinned down sour cream, for drizzling
Instructions:
- Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.
- Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.
- Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.
- Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.
Ingredients:
MAPLE BALSAMIC VINAIGRETTE:
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, pressed or grated with a microplane
- 2 tablespoons walnut oil or extra virgin olive oil
- freshly ground black pepper
- kosher salt
FOR THE SALAD:
- 1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
- 2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
- 2 packed cups of baby arugula
- 1/2 cup chopped walnuts, toasted
- 2 ripe, slightly firm Bosc pears, cored, and cut into quarters
- 4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)
FLAVOR VARIATIONS AND OPTIONAL ADD-INS:
- shredded roast chicken
- pomegranate arils
- sliced apple
- roasted beets
Instructions:
- In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
- Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.
Ingredients:
- 6 Poblano Peppers
- 3 Tbs Coconut Oil or Olive Oil
- 4, 6" Corn Tortillas cut into 1" strips
- 2 Cloves of Garlic minced, about 2 tsp.
- 1/4 C White Onion diced, about 1/4 of an onion
- 1 Tbs Pickled Jalapeño Pepper (or, fresh) minced (for intense heat - optional)
- 2 C Sweet Corn fresh or frozen (reserve 1/4 C for garnish - optional)
- 28 oz Can of Whole or Diced Tomatoes
- 3 Tbs Tomato Paste
- 2 tsp Ground Cumin
- 1 1/2 tsp Sea Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Chipotle Chili Powder
- 4 C Vegetable Broth
- For Garnish:
- Fried corn tortilla strips or tortilla chips
- Diced pickled or fresh jalapeño peppers
- Chopped cilantro
- Reserved corn
- Lime
- Avocados
- Pico de Gallo
Instructions:
- Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
- In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
- To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
- To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
- Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
- Return to heat on low, add the corn and poblano peppers. Warm through, about 5 minutes on low.
- Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.
Ingredients:
- 3 cups rice (short-grain white rice, rinsed)
- 2 1/4 cups water (or leftover Crab Dashi)
- 2 bunches green onions
- 1/4 cup canola oil (or grapeseed)
- 1 tablespoon toasted sesame oil
- 1/4 cup mirin
- 1/3 cup shiro shoyu (white soy sauce or usukuchi shoyu, light-colored soy sauce)
- 4 ounces tatsoi leaves
- 1 pound lump crabmeat
- 1 cup dashi (Crab, or Kombu and Bonito Dashi)
- 2 tablespoons white sesame seeds (toasted)
- sea salt (or soy sauce, optional)
- togarashi (Ichimi, Japanese ground chiles, for garnish)
- 1 whole stone crab (or Dungeness)
- 1 square kombu
- 2 quarts water (soft, low-mineral-content preferred)
- 1 ounce katsuobushi (loosely packed, dried bonito flakes)
Instructions:
- In the donabe, combine the rice with the water. (If you have made the crab dashi and have at least 3 1⁄4 cups, you can substitute 2 1⁄4 cups for the water here. Just make sure you have 1 cup left over to use later.) Let the rice soak for 20 minutes. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest for 20 minutes.
- Meanwhile, working in batches, lay the green onions in a large dry sauté pan and char over medium-high heat, turning regularly, for 2 to 3 minutes. The green onions will begin to steam in their own moisture and char on the outside. Remove from the sauté pan and lay the green onions all facing the same direction on a cutting board. Trim the root end and a few inches of the green tops and discard. Slice the green onions into 1⁄4-inch rounds and reserve.
- Wipe out the sauté pan and heat the grapeseed oil over medium heat. Add the charred green onions and sauté for 1 minute, stirring frequently. Add the sesame oil and the mirin and scrape the pan to deglaze. Allow the alcohol to evaporate (1 to 2 minutes) and remove the pan from the heat. As the pan is cooling, swirl in the shiro shoyu. Set the green onions aside.
- Prepare a bowl of ice water and set aside. Bring a medium to large pot of salted water to a boil. Blanch the tatsoi leaves for 10 seconds and transfer the tatsoi immediately to the ice water. Once chilled, remove the leaves from the ice water, drain, and reserve.
- To finish the dish, fold the crabmeat into the rice (reserving some nice lump pieces for garnish), 1 cup of the crab dashi (or other dashi), the charred green onion mixture, the tatsoi leaves, and the toasted sesame seeds. Cover the rice cooker and gently heat over a medium flame for 3 to 4 minutes to heat thoroughly and perfume the rice with the crab aroma. Season with salt or additional soy sauce if desired, and garnish with the reserved lump crab pieces, additional sesame seeds, and ichimi togarashi.
CRAB DASHI
- If using live crab, steam for 15 minutes, until cooked through, and then chill the whole crab before separating the meat from the shell. Chill thoroughly in an ice bath or the refrigerator. Clean the crab by separating the meat from the shells and reserve the meat. Remove any lungs, eyes, or apron using scissors, and discard. If you like a richly umami “sea flavor,” mix in any of the cooked brown sections of the crab with the meat, or keep them with the shells for a deeper-flavored stock. Reserve some of the nice lump pieces of meat for garnish on top of the final rice dish.
- In a medium pot, combine the reserved shells with the kombu and cover with the water. Heat gently and maintain the low heat below a simmer for 1 hour to infuse the crab and kombu into the stock. Remove the kombu and raise the heat slightly, still just below a simmer. Add the katsuobushi and turn off the heat. Steep for 5 minutes and strain through a fine-mesh sieve. Reserve 1 cup (240 ml) of strained stock for the final rice dish. Use the remaining stock to make a clear crab soup or for cooking the rice, if desired.
Ingredients:
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
Instructions:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
Ingredients:
- 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
- 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
- 2 medium carrots, scrubbed, halved crosswise
- 2 stalks celery, halved crosswise
- 1 head garlic, halved crosswise; plus 2 cloves, chopped
- 6 sprigs parsley
- 1 sprig rosemary
- 2 bay leaves
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil, plus more
- 1 large onion, chopped
- 1 (14.5-ounce) can whole peeled tomatoes
- 3/4 cup dry white wine
- 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
- 1/2 small head escarole, leaves torn into 2-inch pieces
Instructions:
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
Ingredients:
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
- In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
- Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
