Chili Lime Shrimp Tacos with Radicchio Slaw

 

Ingredients:

Chili Lime Shrimp

• 2 tablespoon olive oil
• 1 lb shrimp deveined
• 1 tablespoon chili powder
• 1 lime juiced
• salt to taste

Radicchio Slaw

• 1/4 cup olive oil
• 1 teaspoon cilantro finely chopped
• 1 teaspoon sugar
• 1 lime juiced
• 2 teaspoons vinegar
• 1 head Radicchio washed and sliced thinly

Cilantro Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 bunch cilantro
• 1/2 teaspoon salt

To assemble

• 8 tortillas

Preparation:

1. To make the shrimp, place them in a bowl. Add the juice of 1 lime. chili powder and salt. Toss in a bowl to coat evenly. Heat oil in a pan on medium heat. Add the shrimp and cook until the shrimp are cooked through.
2. To make the slaw, place olive oil, cilantro, sugar, lime juice, and vinegar in a large mixing bowl and whisk to combine the ingredients. Add the thinly sliced radicchio and toss to coat evenly.
3. To make the cilantro sauce, combine all ingredients in a food processor and pulse until well combined.
4. Assemble ingredients on the tortillas and serve.

https://www.herbsandflour.com

Herbed Beet and Celery Salad

 

Salad Ingredients:

• 3 large beets (peeled and cut into 1/2" wedges)
• 6 stalks of celery
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 red onion (finely sliced)
• 6 to 8 radishes (thinly sliced into rounds or matchsticks)
• 2 ounces goat cheese
• 3 tablespoons pumpkin seeds

Dressing Ingredients:

• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon sumac plus more for garnish
• Pinch of fresh ground pepper

Preparation:

1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.

https://www.freshnessgf.com 

Roasted Fennel and Israeli Couscous Salad

 

Ingredients:

• 1 box Israeli couscous, prepared according to package directions
• 1 cup broccoli florets (from about 1/4 large head)
• 1 cup cauliflower florets (from about 1/4 large head)
• 1 fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
• 3 garlic cloves, minced
• 4 tablespoons olive oil, divided
• salt and black pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon lemon zest
• 1/2 cup toasted hazelnuts
• 1/4 cup chopped dried apricots
• 1/4 cup crumbled goat cheese

Preparation:

1. Preheat oven to 400 degrees F.
2. Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.
3. Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.
4. Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

https://www.loveandoil.com

Garlic Scape Hummus

 

Ingredients:

• 1 15.5-ounce can of chickpeas, drained and rinsed
• ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped
• ¼ cup freshly squeezed lemon juice
• 6 tablespoons extra-virgin olive oil
• ¾ teaspoons fine sea salt
• ½ teaspoon sweet Hungarian paprika

Preparation:

1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
2. Blend until completely smooth.
3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing it with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).

https://www.umamigirl.com

Mediterranean Stuffed Collard Greens

 

Ingredients:

Lemon Yogurt Sauce:

• 1 cup Greek yogurt
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh dill, plus a sprig for garnish 
• 1 teaspoon ground coriander 
• Kosher salt and freshly ground black pepper 
• Olive oil, for drizzling 

Collard Greens:

• 12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
• 5 tablespoons olive oil 
• 1 small onion, finely chopped 
• 3 cloves garlic, minced 
• 3/4 cup basmati or long-grain white rice 
• 1/4 cup raisins 
• 1/4 teaspoon ground allspice 
• Kosher salt and freshly ground black pepper 
• 1/4 cup chopped fresh dill 
• 1/4 cup chopped fresh parsley 
• 2 tablespoons chopped fresh mint 
• Zest of 1 lemon plus juice of 1/2 lemon 
• Lemon wedges, for serving

Preparation:

1. For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander, and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
2. For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
3. Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
4. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins, and allspice and cook, stirring, until the rice is well coated about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint, and lemon zest.
5. Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
6. Add a splash of the remaining 3 tablespoons of oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

https://www.food.com 

Carrot and Parsley Salad

 

Ingredients:

• 1 tablespoon white wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar or maple syrup
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 1 pound carrots, julienned (3 cups)
• 2 green onions
• 3 tablespoons chopped parsley

Preparation:

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do, but the pieces aren’t as pretty).
3. Thinly slice the green onions. Finely chop the parsley.
4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

https://www.acouplecooks.com

Moroccan Chicken Tagine with Nigella Seeds

 

Ingredients:

• 1/4 to 1/3 cup olive oil
• 1 medium onion, sliced into rings
• 1 whole chicken (with or without skin), cut in half or into pieces
• 1 medium onion, finely chopped
• 3 or 4 cloves garlic, finely chopped
• 1 tablespoon nigella seeds, toasted lightly and ground
• 1 tablespoon nigella seeds, toasted lightly and left whole
• 1 teaspoon salt
• 1 teaspoon turmeric
• 3/4 teaspoon ginger
• 3/4 teaspoon white pepper
• 1/2 teaspoon saffron threads, crumbled
• 1 cinnamon stick, optional
• 1/3 cup water
• 1/4 teaspoon smen, optional
• Handful of fresh cilantro sprigs, tied into a bouquet, for garnish
• 1/2 preserved lemon, cut into 2 quarters, for garnish
• Red or violet olives, for garnish

Preparation:

1. Gather the ingredients.
2. Pour the olive oil into the base of a tagine or the bottom of a wide pot or Dutch oven. Distribute the sliced onion over the bottom.
3. In a bowl, toss the chicken with the chopped onion, garlic, ground nigella, whole nigella, and spices. Arrange the chicken bone side down in the center of the tagine or pot, and distribute the chopped onions all around.
4. Swirl 1/3 cup of water in the bowl to clean it of the spices, then add the water to the tagine or pot. If using smen, add it to the liquids.
5. Garnish the tagine with the cilantro bouquet, lemon, and olives. Follow one of the cooking methods below. 

https://www.thespruceeats.com

Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Ingredients:

• ¼ cup grated Parmesan
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp. whole milk
• 2 tsp. coarsely ground black pepper
• 1 tsp. white wine vinegar
• 2 small heads of escarole (about 11 oz. each), halved lengthwise
• ¼ cup canola oil
• ½ cup thinly sliced red onion
• ½ cup toasted skinned hazelnuts, roughly chopped
• 1 cup red grapes, halved

Preparation:

1. In a medium bowl, whisk the first 6 ingredients; season dressing. Brush escarole with oil; cook on the grill or in a grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.

https://www.rachelraymag.com  

Monji Haakh- Kohlrabi cooked in Kashmiri Style

 

Ingredients:

• 1 bunch Kohlrabi with greens 1- 1.5 pounds
• 2 tsp mustard oil or any other oil
• 1/2 tsp asafetida
• 2- 3 dry red chilies
• salt to taste
• 4 cups water

Preparation:

Prep the Kohlrabi and the greens:

1. Remove the greens from the bulb of the kohlrabi. Cut out the long stems and keep the greens aside to be used in the dish. Discard the stems.
2. Peel the kohlrabi and cut the root side of the bulb and discard. Any woody feeling portions you simply discard.
3. Chop the greens and slice the bulbs. Give everything a generous rinse.

Cooking:

1. Heat oil until it smokes (mustard oil)
2. Add the asafetida and then add the kohlrabi slices. Saute for a few minutes, then add the water, and chilies and bring it to a boil.
3. Add in the greens and cook until the kohlrabi and the greens are tender (about 30 - 40 minutes)
4. Alternately you can pressure cook it for 5 minutes after the steam builds up in the cooker. In that case, reduce water to 2 cups.

https://www.spiceroots.com

Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

https://www.saveur.com

 

Daikon Radish Slaw

 

Ingredients:

• 1 daikon shredded
• 1 carrot shredded
• 1 cup (100g) cabbage shredded
• ¼ cup (20g) parsley chopped
• ½ cup (110g) mayonnaise
• 1 clove garlic minced (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt

Preparation:

1. To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice, and salt.
2. Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.

https://www.littlesunnykitchen.com 

Sauteed Dandelion (or, Collard) Greens with Eggs

 

Ingredients:

• 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
• 2 tablespoons (30 g) unsalted butter clarified butter or ghee
• 1 large leek, white and light green parts only sliced lengthwise and finely chopped
• 4 large eggs
• ¼ cup crumbled feta cheese

Preparation:

1. Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2. Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

https://www.abeautifulplate.com

How to Dry Chamomile for Tea

 

Ingredients:

• Chamomile Flowers

Preparation:

1. The first step here is collecting your chamomile. Unlike other herbs, you’re not gonna look for the green parts of the flower (stems or leaves) – we’re going straight for the blossoms. Those contain the antioxidants, and the beautiful calming aroma and are what make the chamomile tea we know.
2. Wash the chamomile blossoms and dry well
3. Then spread out the blossoms, making sure each one has its own space to dry. You dry chamomile pretty much the same way you would dry mint. For the drying process you can use an old, but clean window screen. Any form of mesh that enables air circulation to allow proper and even drying can work.
4. To make your own chamomile tea, use 1 tablespoon of dried chamomile per cup of boiling water and steep for 5-8 minutes.
5. Once you’ve dried your chamomile, you can easily collect it in a jar or an airtight container of your choice. Use your tea within one year.

https://www.homemademastery

French-Inspired Potato Salad

 

Ingredients:

• 2 pounds of small red or Yukon gold potatoes (no larger than 2-inches in diameter)
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup loosely packed fresh tender herbs, such as parsley, basil, dill, tarragon, or a combination
• 4 medium scallions
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain Dijon mustard (or an additional 1 tablespoon of regular Dijon)
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Place 2 pounds of small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
2. Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
3. Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
4. Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer them to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

https://www.thekitchn

Pasta with Dandelion Greens, Garlic, and Pine Nuts

 

Ingredients:

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 large cloves of garlic, thinly sliced
• 1/4 cup pine nuts
• 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• 12 oz. Gemelli or penne
• 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

Preparation:

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
3. Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
4. Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
5. Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

https://www.finecooking.com