Tender Green Salad With Strawberries, Cucumber, Pistachio and Basil, Ellie Krieger

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This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.

salad

  • 2 tablespoons walnut oil or extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
  • 6 large or 12 small hulled strawberries, quartered if large, halved if small
  • 1/4 English (seedless) cucumber, cut into thin half-moons
  • 2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
  • 4 large or 8 medium fresh basil leaves, torn

Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.

Top each portion with 1/2 tablespoon of pistachios and some basil. 4 servings

 

Carrot, Potato, and Cabbage Soup

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  1. Combine the carrots, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Add potatoes and cook until done.  Serve

Welsh Rarebit by Robert Burns

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50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream92b7adc8-239b-425a-a67a-37463dbffd2f--125_Welsh_rarebit
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
Worcestershire sauce

  • In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
  • Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
    Serves 6 as a snack

 

 

Brownies by Anna Thomas

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4 oz undownload (1)sweetened chocolate
4 oz butter
3 eggs
½ t salt
2 c sugar
2 t vanilla
1 c flour
1 c walnuts, chopped
powdered sugar

Preheat oven to 350.

Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.

Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.

Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.

Cool, cut, dust with powdered sugar, and serve.

Roasted Cauliflower ‘Steaks’

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1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
3144420salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more. Sprinkle with parsley and serve

Spicy Whole-Roasted Cauliflower

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  • 1 head cauliflower
  • roasted-cauliflower-21 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons chili powder
  • 3 teaspoons cumin
  • 2 tablespoons grainy mustard
  1. Preheat oven to 450º F.
  2. Cut leaves from around the cauliflower, and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Rub vegetable oil over cauliflower and season generously with salt. Transfer to a baking sheet or pie dish and roast for 45 minutes, or until fork tender.
  4. Combine olive oil, lemon juice, grainy mustard, chili powder and cumin in a small bowl. Set aside until cauliflower finishes baking.
  5. Remove cauliflower from oven and brush olive oil mustard mixture all over. Let rest 5 minutes, so the mixture can soak into the surface.
  6. Sprinkle with chopped cilantro or other herbs, then cut into four pieces and serve hot.

Eggplant Parmesan Bites from buzzfeed.com

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2-3 medium eggplants, thinly sliced
Salt, to taste
8-10 basil leaves, chopped
15 ounces ricotta cheese, drained of excess moisture
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 eggs, beaten, divided
Flour
Italian seasoned bread crumbs
Oil for frying
Marinara sauce for dipping

1. Slice the eggplant and lay out on a paper towel lined baking sheet.
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
3. Blot off the water and excess salt from the eggplant with additional paper towels.
4. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
5. Freeze for 30 minutes to one hour.
6. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
7. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides.
9. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
10. Serve with marinara sauce. Enjoy!  Servings: 12-14 bites

 

White Bean Soup from Marcella Hazan

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  • 1/2 cup extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 6 cups cooked cannellini or other white beans—either canned or cooked from 2 cups dried (recommended)
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 cup homemade broth or water (or 1 1 cup veggie stock 
  • 2 tablespoons chopped fresh parsley
  • Thick grilled or toasted slices of crusty bread (optional)
  1. Put the oil and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until is becomes colored a very pale gold.
  2. Add the drained cooked or canned beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
  3. Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot, together with all the broth. Alternately, use a blender, loosening with a bit of the broth. Simmer for another 5 to 6 minutes, taste, and correct for salt and pepper. Swirl in the chopped parsley, and turn off the heat.
  4. Ladle over the grilled bread slices into individual soup bowls. Serves 4 to 6

 

Small batch Garlic Dill Refrigerator Pickles from thekitchn.com

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2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Makes 3 pints