Pasta with Leeks & Peas
Dice bacon into batons 1/4 inch thick. Sauté in olive oil until browned. Add thinly sliced leeks and minced garlic and cook until leeks are tender.
Add cream, shelled peas, and cooked and drained pasta to the pan. Cook, tossing, until the cream has reduced and coats the pasta. Season with salt and pepper and top with shaved pecorino cheese.
Beef & Leek Stir-Fry
Stir together stock, soy sauce, rice vinegar, garlic, ginger, sugar and cornstarch.
Sear thinly sliced flank steak until
well browned. Transfer to a bowl. Add sliced green parts of leeks and 10 Chinese dried red chiles. Cook until leeks are crisp-tender.
Return steak to pan. Add stock mixture and cook, tossing, until liquid has thickened.
Gratinéed Leeks in Cream
Cut leeks crosswise into rounds about 1 inch thick. Arrange in a single layer in a baking dish. Season with salt and pepper, and cover with cream and grated Parmesan.
Cover with aluminum foil and bake at 400ºF for 30 minutes. Remove the foil and continue cooking until the cream has reduced, the leeks are tender and their tops are golden brown.
Sauté sliced leeks in butter until tender. Add Arborio rice and cook, stirring, until lightly toasted. Deglaze pan with white wine. Bring to a simmer, stirring in warm stock as needed, until the rice is tender.
Meanwhile, fry julienned leaks in oil until golden brown.
Season risotto with salt and pepper, stir in butter and grated Parmesan, and top with fried leeks.
Sauté thinly sliced leeks and minced garlic in butter until tender. Add peeled, diced russet potatoes and stock to cover. Simmer until potatoes are cooked through.
Puree soup until smooth, season with salt and pepper, and stir in cream.
Puree canola oil with a bunch of chives and a handful of parsley leaves until smooth. Drizzle over soup before serving.
Fried Egg with Leeks & Pancetta
Dice pancetta into 1/4-inch cubes and sauté in olive oil until browned and crispy. Drain on paper towels and set aside.
Add thinly sliced leeks to the same pan and cook until tender. Season with salt and pepper, and stir in butter to finish.
Spoon leeks onto a plate, top with a fried egg and sprinkle with pancetta.
kale & white bean crostini
Brush baguette slices with olive oil; sprinkle with salt. Bake at 350°F until golden.
Sauté chopped Tuscan kale in olive oil until wilted. Add minced garlic and chicken broth. Cover; cook until almost tender.
Add rinsed and drained cannellini beans; cook until broth is absorbed. Mash beans lightly with a fork. Top crostini with kale mixture.
orecchiette with kale & sausage
Sauté diced onion and minced garlic in olive oil until softened. Add crumbled Italian sausage; cook until browned. Drain on paper towels.
Add sliced kale to pan; cook until tender, adding water if needed. Add red pepper flakes.
Return sausage to pan. Toss with cooked and drained orecchiette pasta. Sprinkle with grated Parmesan.
kale-quinoa bowl with
Simmer 1 part quinoa in 2 parts salted water until grains are tender and water is absorbed, about 15 minutes.
Sauté chopped kale in olive oil just until tender. Season with salt and pepper.
Fluff quinoa with a fork and spoon into individual bowls. Top with kale and a fried egg.
kale salad with apple & walnuts
In a large bowl, whisk together olive oil, cider vinegar, brown sugar, whole-grain mustard, minced shallot, salt and pepper.
Tear curly kale into small pieces; add to bowl. Thinly slice Granny Smith apples and add to kale.
Add toasted walnuts and vinaigrette to salad and toss to combine.
In a large food processor, puree one 15-oz. can drained chickpeas with 1 clove garlic, 4 Tbs. tahini, and olive oil, lemon juice and salt to taste.
Add 1 cup coarsely chopped and tightly packed kale leaves; process until smooth, adding water as needed for a creamy consistency.
Serve with assorted crudités and pita chips.
Preheat oven to 300°F.
Remove stems and ribs from 1 bunch curly kale; discard. Tear leaves into 3-inch pieces. Toss with olive oil and season with salt.
Arrange in a single layer on 2 baking sheets. Bake, rotating baking sheets and stirring kale halfway through cooking time, until crispy, about 30 minutes.
Peel oranges, grapefruit and tangerines; cut into segments, reserving juice. Place segments in a bowl.
In a saucepan, heat juice and sugar to taste until sugar is dissolved. Let syrup cool, then stir into citrus segments. Sprinkle with slivered mint or basil.
Serve over pancakes, waffles or pound cake.
Crab Salad with Grapefruit & Avocado
Whisk together grapefruit juice, Champagne vinegar, olive oil, salt and pepper.
Toss torn butter lettuce with some of the vinaigrette; divide among plates. Top with fresh crabmeat, grapefruit segments and thinly sliced avocado.
Drizzle with remaining vinaigrette; sprinkle with snipped chives and finely chopped parsley.
Citrus Salad with Shaved Fennel
Peel oranges, blood oranges and grapefruit; cut into segments. Arrange on a plate.
Thinly shave a fennel bulb and arrange on top of citrus. Sprinkle with pitted niçoise olives.
Drizzle salad with extra-virgin olive oil; sprinkle lightly with sea salt and pepper.
In a saucepan, heat equal parts sugar and water; let cool completely.
Mix 2 parts syrup with 2 parts mixed fresh citrus juices. Adjust sweetness as necessary.
Pour mixture into a shallow pan; place in freezer. Scrape with a fork every 30 to 60 minutes until frozen solid, about 2 1/2 hours.
In a small saucepan, whisk together 5 egg yolks and 1/2 cup sugar. Whisk in 1/2 cup fresh lime juice and stir over medium-low heat until thickened slightly.
Remove from heat and gradually whisk in 6 Tbs. cubed unsalted butter. Strain and let cool.
Serve with scones or assorted berries.
Preheat a broiler. Cut grapefruit in half crosswise. Cut a thin slice from the bottom of each half.
On a baking sheet, sprinkle grapefruit with brown sugar and cinnamon. Dot with butter and broil until golden and bubbly.
Sprinkle with finely chopped toasted almonds and slivered mint.
In a food processor, combine blanched broccoli florets, parsley, basil, toasted pine nuts and grated Parmesan; pulse a few times.
Add olive oil and pulse until smooth. Thin with a little water if desired; season with salt and pepper.
Toss pesto with drained cooked pasta.
Orecchiette with Broccoli & Sausage
Sauté diced onion and minced garlic in olive oil.
Add crumbled Italian sausage and a pinch of red pepper flakes; cook until sausage is browned, 4 to 5 minutes. Add steamed broccoli florets.
Toss with cooked and drained orecchiette pasta; serve with plenty of grated Parmesan.
Roasted Broccoli with Crispy Panko
Toss broccoli florets with olive oil, salt and pepper; spread on a baking sheet. Roast at 450°F, stirring once, until just tender, 12 to 15 minutes.
Sauté panko in olive oil until crispy and lightly browned.
Toss broccoli with panko and grated lemon zest.
Quick Broccoli Soup
Sauté diced onion and minced garlic in olive oil until softened. Add broccoli and chicken stock; cook until broccoli is tender.
Let cool slightly, then carefully puree in a blender.
Season generously with salt and pepper; top with shredded cheddar if desired.
Blanch broccoli florets in boiling water until crisp-tender. Drain.
Whisk together 4 eggs, 1 3/4 cups half-and-half, 1/4 tsp. nutmeg and 1/2 tsp. salt. Stir in broccoli and 1 1/2 cups shredded cheddar cheese.
Pour mixture into a prebaked piecrust and bake at 425°F until set, 30 to 35 minutes.
Stir-Fry with Broccoli Noodles
Stir together stock, soy sauce, rice vinegar, garlic, sugar and cornstarch.
Using a spiralizer, cut peeled broccoli stalks into “noodles.”
Stir-fry “noodles,” florets, and sliced flank steak separately, removing each to a bowl when done.
Return steak and broccoli to pan. Add stock mixture and cook, tossing, until liquid is thickened.
Shaved Brussels Sprouts with Apples, Walnuts & Pecans
Using a mandoline or food processor, shred brussels sprouts. Transfer to a large bowl.
Whisk together apple cider vinegar, olive oil, salt and pepper. Toss brussels sprouts with vinaigrette.
Add diced apples, toasted walnuts and toasted pecans and toss to combine.
Roasted Brussels Sprouts with Lardons & Pears
Cut thick-cut or slab bacon into 1/4-inch pieces. In an ovenproof pan over medium heat, sauté until crisp.
Increase heat to medium-high and add halved brussels sprouts and diced Comice pears.
Roast at 400°F until the brussels sprouts are caramelized, about 25 minutes, stirring once halfway through the cooking time.
Flatbread with Brussels Sprouts, Pancetta & Fontina
Sauté diced pancetta until browned. Cook sliced shallots in olive oil until caramelized.
Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with shredded fontina, shaved brussels sprouts, and the pancetta and shallots.
Bake in a 500°F oven until dough is crisp. Sprinkle with grated Parmesan.
Sautéed Brussels Sprouts with Browned Butter
Trim brussels sprouts and cut into quarters. Sauté in olive oil until browned.
Remove from pan, reduce heat to medium and add butter. Cook until browned and fragrant.
Return brussels sprouts to pan and toss to coat. Season with salt and pepper and finish with chopped toasted hazelnuts and aged balsamic vinegar.
Fried Brussels Sprouts
Trim brussels sprouts and halve lengthwise.
Working in batches, deep fry in vegetable oil at 350°F until well browned and the edges begin to curl. Transfer to paper towels to drain.
Finish with a squeeze of lemon juice and sprinkle with flaked sea salt.
Brussels Sprouts Caesar Salad
Separate brussels sprouts into individual leaves. Blanch, then immerse in cold water. Drain.
Whisk together minced garlic, mayonnaise, Dijon mustard, Worcestershire sauce, grated Parmesan and lemon juice. Season with salt and pepper and thin slightly with water.
Toss brussels sprouts with dressing to taste. Finish with croutons, shaved Parmesan and cracked black pepper.