Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
Use some of your sourdough bread and dried cranberries to make this hearty salad super local and delicious!
1 1/2 heaping cups (1"-cube) sourdough bread
1/2 cup plus 1 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 clove garlic
1/8 cup balsamic vinegar
1 tbsp. dijon mustard
4-6 lightly packed cups mesclun greens
3/4 cup dried cranberries
1?2 cup pecan halves, toasted
2 tbsp. finely chopped fresh thyme leaves
4 oz. goat cheese, chilled
Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12–14 minutes. Let cool.
Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
Sausage, Onions, Potatoes, and Cabbage
A simple supper that only takes a few minutes to put together. It all bakes in one dish for easy clean up too.
1.5 lb fingerling potatoes, small red potatoes, or another soft skinned waxy potato
1 small head of cabbage
4-6 sausages of choice
salt and pepper to taste
Drizzle some olive oil in the bottom of a deep 9x13 baking dish.
Cut potatoes in halves or quarters and place in baking dish.
Cut cabbage and onions into small chunked wedges and arrange within potatoes.
Drizzle more olive oil over vegetables.
Liberally season with salt and pepper and herbs if desired.
Add sausages on top, cover with foil or baking dish cover and bake in a 350 degree oven for 40 to 50 minutes, or until sausages are cooked through and potatoes are tender.
Quick and Easy Baked Chicken
This is a Mark Bittman recipe that is a simple and delicious crowd-pleaser.
1 whole chicken, cut into 8 parts, skin on: 2 breasts, 2 wings, 2 drum sticks, 2 thighs
(don't fret about how neat your cuts are or are not, it doesn't really matter in the end, it will be delicious)
1/4 cup oil
1/4 cup fresh herbs (or 1-2 tsp dried)
salt and pepper
Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (180 F , or you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-50 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
*Add several cloves of garlic (20 wouldn't be too many).
*Add a cup or so of chopped onion, shallot, or leek.
*Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
*Add 2-3 lemons (or organges/limes). When the chicken is done, squeeze the hot lemon juice over it.
*Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
*Stir in a dollop of grainy French-style mustard when the chicken is done.
*Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
*Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
Creamy Pasta with Crispy Salami
If you want to take your salami one step beyond amazing snack or charcuterie, try this simple dinner recipe that highlights its unique flavor. Shave your salami into thin slices for this recipe.
1 cup grated Parmesan
4 ounces salami
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Whisk together eggs and Parmesan in a large bowl. Cut salami into bite-sized pieces, thinly sliced. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
Steak with Mustard Sauce and Potato Cakes
Here is a new take on the classic “steak and potatoes” meal. I love the idea of adding celeriac, carrots, or shallots to the shredded potatoes to add a little more flavor and depth. Serve with a side of fresh greens.
2-3 large potatoes
1 egg, lightly beaten
2 tablespoons rice bran oil
4 x 150g scotch fillet steaks
½ cup (125ml) white wine
¼ cup (60ml) cream
1 tablespoon dijon mustard
Fresh greens, to serve
Grate potatoes into a bowl and squeeze out as much water as possible. Add egg and season well. Mix thoroughly with a fork. Shape mixture into eight small or four large patties.
Heat oil in a large frying pan on medium. Fry potato cakes for 5 minutes each side, until golden and cooked through.
Meanwhile, season both sides of steaks well. Lightly grease a large heavy-based frying pan and heat on high. Cook steaks for 3 minutes each side, until cooked to taste. Remove from pan and keep warm.
Melt butter in same pan on high heat. When just starting to color, add wine and simmer for 1 minute. Add cream and mustard and swirl pan to combine. Simmer for 2 minutes, until reduced slightly. Serve steaks with potato cakes and spoon over sauce.
Butternut Squash and Celery Root Soup
2 tablespoons olive oil
1 medium onion, diced
1 – 2lb butternut squash, peeled, seeded and diced
1 celery root (celeriac), peeled, rinsed and diced
2 teaspoons kosher salt
2 teaspoons dried rosemary
4 cups low sodium chicken or vegetable stock, hot
black pepper and cream for garnish
Peel and chop the onion, celery root and butternut squash.
Heat the oil in a large stock pot. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir the squash, celery root and salt into the pot and cook for about 10 minutes until the squash begins to soften.
Add the rosemary and chicken broth and bring to a boil. Reduce heat and let simmer over medium heat, partially covered, for 20 minutes, or until vegetables are tender.
Using a blender in batches, or an immersion blender, puree the soup until completely smooth. Adjust the seasoning with salt and pepper and thin out with cream or extra stock as desired. Ladle into bowls and add a swirl of cream and a few dashes of fresh cracked pepper and serve!
Honey Glazed Baby Carrots
Our carrots are extra sweet. It wouldn’t hurt to cut down on the brown sugar and/or honey in this recipe to compensate for these roots’ natural sugars.
1 1/2 pounds baby carrots
2 cups water
1 cup white wine
3 Tablespoons unsalted butter
2 Tablespoons honey
2 Tablespoons brown sugar
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Chopped fresh parsley, for garnish
In a large skillet set to medium heat, add carrots. Pour water and wine over carrots. Bring to a boil then reduce heat to medium-low. Cover and simmer for 10-15 minutes, or until carrots are tender. Drain any excess liquid. Place carrots in a separate dish; set aside.
In the same skillet, melt butter over medium-low heat. Add honey, brown sugar and nutmeg. Cook, stirring, until sugar is dissolved. Stir in carrots, coating well in butter-sugar mixture. Continue cooking, gently stirring, until carrots are hot and glazed. Remove from heat and stir in chopped parsley. Serve immediately.
Colcannon is a classic Irish dish that combines potatoes with cabbage or kale (or both!). I also think it’s a great way to work a few extra greens into your meal seamlessly and deliciously. Use your cabbage or frozen kale/chard in this recipe.
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
1/2 cup minced green onions, shallots, leeks, or white onions
1 cup milk or cream
Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
Meanwhile, cook the greens and the onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
Add the green onions and cook 1 minute more.
Mash the potatoes with milk or cream, add greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add salt to taste and serve hot, with a knob of butter in the center.
To eat, dip a forkful of the potatoes into the melted butter.