This is the perfect replacement for buttered noodles. Naturally sweet and fragrant and low in carbs.

Serves 6

4 ounces butter
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
4 cloves garlic, thinly sliced    
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt the butter in a large sauté pan over a medium heat. When melted, add the sliced garlic to the pan. Cook for 30 seconds. Place the shredded cabbage, thyme, and crushed red pepper to the pan and stir to coat with the butter. 
2. Lower the heat to medium-low, add 1/4 cup water, cover with a lid and steam until the cabbage is wilted, but still bright green, about 5-7 minutes. 
3. Remove the lid and add the chopped herbs, lemon zest, juice from half the lemon, and the heavy cream. Heat through and season with salt and pepper to taste. Serve hot.

Serves 6-8
 
3-pound boneless pork roast or pork loin (not pork tenderloin)
4 garlic cloves, minced
1 10-ounce package frozen spinach, thawed 
1 16-ounce jar roasted red pepper, drained
8 ounces feta, crumbled
½ cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
Salt and ground pepper
2 tablespoons olive oil, avocado oil, pork fat, or coconut oil
Butcher’s twine
 
Preheat oven to 375 degrees
 

1. Butterfly the pork loin to a thickness of ½ inch so that it looks like a tri-fold brochure.  Lay the butterflied loin with the fat side facing down. Spread the minced garlic on the surface of the pork. 
2. To prepare the filling, squeeze the thawed spinach of excess water and place into a large bowl. Roughly chop the drained roasted peppers and add to the spinach. Add the crumbled feta, chopped parsley, and oil. Season with 1 teaspoon salt and ½ teaspoon ground pepper. Evenly combine all the stuffing ingredients. Spoon the mixture onto the pork loin and cover the entire surface of the loin.
3. Carefully roll the loin towards the end that has the fat facing down so that the fat is exposed when complete.
4. Cut 5 pieces of twine 18-inches long. Tie the stuffed loin with twine so that the loin is firmly held together.  
5. In a small bowl combine the chopped rosemary with 2 teaspoons of salt and 1 teaspoon of ground pepper. Coat the loin with the seasoning and press into the meat.
6. In a large ovenproof sauté pan, heat 2 Tbs of olive oil until hot, but not smoking. Place the stuffed pork loin into the pan fat side down and sear until browned.  Turn the pork over and place the pan into preheat oven and cook until a meat thermometer reads 140 degrees, or about 40-45 minutes.  Remove the loin from the oven tent with foil and allow to rest for 15 minutes before slicing and serving. 

Notes:

• How to butterfly a pork loin roast – with the fat side of the roast up, use a long sharp boning or serrated knife and cut horizontally lengthwise into the roast. Do not cut through, stop cutting about 1/2 to 1 inch short of the edge. Open the roast like a book.

Serves 4-6

4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper

1. To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice. 
2. Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible. 
3. In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
4. Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.

Additions:

• 1 cup riced broccoli
• 1/2 cup shredded carrots
• 1 cup peas
• 1/2 cup feta cheese, crumbled
• Hard boiled eggs

A note on your apples: When choosing apples for your tart, select apples that have red, green, and yellow skins. If you prefer to use all one apple color that will be beautiful too! Be sure to choose a selection of apples that will hold their shape in baking and offer a variety of flavor. 

Supermarket Variety Options
Combination #1: Granny Smith, Golden Delicious, and Cortand
Combination #2: Granny Smith, Braeburn, and McIntosh

Farm stand Variety Options
Combination #1: Suncrisp, Stayman Winesap, and Northern Spy
Combination #2: Pink Lady, Johna Gold, and Mutzu
_________________________________________________________
Galette Dough
Go here for the perfect crust dough. This recipe will make enough dough for 2 galettes or one pie with a top and bottom crust.
For a gluten free option I will send you to Kate McDermott's recipe. And, here is a link to the her video to help you prepare her gluten free dough.

Galette Filling
1 Granny Smith apples
1 Golden Delicious apple (or other yellow-skinned apple)
2 Cortland apples
1/3 cup apricot jam
1 disk of Art of the Pie Master pie dough (recipe here)
1 egg beaten with 1 teaspoon water
1/4 cup granulated sugar
 

1. Heat oven to 400°F . Turn your baking pan over and place the parchment paper onto it. You will assemble your galette here.
2. Cut each apple in half from top to bottom. Core the apples with a melon baller or paring knife. Place the apples cut side down on your cutting board. Using a sharp paring knife, slice each half into ¼ inch thin slices (keeping each apple half together). Repeat until all the apples are sliced. Remove the end slices of each apple. Using two hands, hold a sliced apple half and press from the center pieces to the outside pieces, fanning the slices outward into a line. Do the same with the other half of the apple. Join both lines of apple slices together to form one line. Do this with the remaining apples.
3. To assemble your galette: On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Place your rolling pin at the center of your rolled dough. Fold the dough over your rolling pin and gently lift and transfer it to the parchment paper in the pan.
4. Place the apricot jam onto the center of the dough. Spread the jam outward leaving a 2-inch border uncovered.
5. Place your alternating colors of fanned apples onto the apricot filling starting from the center out. Place them snuggly up against each other. Fill in the gaps at each end with any remaining apples.
6. Fold the border over fruit, pleating the edge as you go. Brush egg wash onto the folded crust. Sprinkle the apples and the crust with the sugar.
7. Bake the galette for 35-40 minutes, or until the crust is golden and the apples are gently bubbling. Remove the galette from the oven and slide onto a wire rack to cool for at least 20 minutes. Try to slide the parchment paper out from under the galette for cooling. This will keep the bottom crust crisp. Serve warm or at room temperature. Fruit galettes keep at room temperature for a few days and up to a week in the fridge.

 
Variations

• Pear Galette option: you may use ripe pears in place of apples. Bosc and Bartlett (both red and green) ar both excellent for pies when ripened. If using pears, purchase them 3 days before class and allow to ripen at room temperature.
• Almond filling option: Instead of apricot jam under your apples or pears, try this easy and delicious almond filling. Almond filling
• Cran-Raspberry filling option: If you have leftovers of your cran-rasperry sauce use them in your next galette! 1/3 to ½ cup of sauce is all you need. Cran-Raspberry Sauce

Makes 8-10 Belgian waffles or 14-16 4-inch waffles
 
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
3/4 cup plus 1 tablespoon (13 tablespoons) unsalted butter, melted
1 tablespoon neutral flavored cooking oil or coconut oil plus more for the waffle iron
2 teaspoons vanilla extract
 

1. Measure the flour, baking powder, sugar, and salt into a large bowl.
2. In another bowl, whisk together the yolks, milk, melted butter, cooking oil, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The result should be slightly lumpy yet still combined.
3. Whip the egg whites with an electric mixer until they reach medium peaks. Stick your finger in, they should drip over a bit and stand up.
4.  
5. Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. The batter should remain slightly lumpy and have large parts of egg whites not fully incorporated. (The batter will last a few hours in the fridge without deflating too much.)
6. Heat the waffle iron. Be sure it is hot before proceeding or your waffles may stick. Lightly brush the hot surface with some oil. Drop ¼ to 1/3  cup batter per waffle onto the waffle iron. Let it set, do not open until your waffle iron light goes on. The waffles will be golden brown on both sides. Remove to a plate or cool on a rack to serve warmed up later or frozen for up to 3 months.

These delicious “chaffles” are a low-carb version of traditional waffles. Honestly, I don’t think you will be able to taste the difference. The texture is similar too. Hot out of the waffle maker, the waffle is soft. Let your waffles cool on a rack and they will crisp up and be perfect as a substitute for sandwiches and toasted bread.
For cheese, I prefer to use shredded part-skim, low moisture mozzarella cheese. The mild flavor is perfect for both sweet and savory chaffles. Feel free to bump up the flavor with other cheeses like cheddar, swiss, Monterey Jack, and feta or goat cheese. Pre-shredded cheese usually have added starch to prevent the cheese from sticking in a clump in the package. I prefer to shred my mozzarella to avoid this additive. I use a 4-inch waffle maker by Dash. If you use a traditional sized Belgian waffle maker, double the recipes below.

Basic Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
 

1. Preheat waffle maker. Be sure to preheat fully or your chaffles will stick to the waffle maker.
2. Combine all the batter ingredients in a bowl and mix thoroughly. You can also place the ingredients in a food processor or blender and mix.
3. Place ¼ cup of batter onto the hot waffle maker for each chaffle. Cook for 3-4 minutes or until the waffle maker indicates your chaffle is done (a light should come on). Be patient and do not open the waffle maker until the waffle is cooked.
4. Serve hot or place onto a cooling rack for crisper chaffles that can be used for sandwiches or other recipes that usually call for sliced bread.

Sweet Chaffle
Makes four 4-inch chaffles

2 large eggs
1 cup mozzarella, grated
½  cup almond flour
½  teaspoon baking powder
1 teaspoon low-carb sweetener
½ teaspoon vanilla extract
 
Follow directions above to cook.

Sweet Variations: Use the Sweet Chaffle recipe and add to it-

• Orange Cardamom: 1 teaspoon orange zest, 1/8 teaspoon of cardamom (or cinnamon)
• Chocolate Chaffles: ¼ cup melted butter, ¼ cup cocoa powder, 2 teaspoons flax meal or coconut flour, 1 teaspoon low-carb sweetener or 1 tablespoon sugar.

 
Dips and Sauces:

• Chocolate dipping sauce: 2 ½ ounces dark chocolate, 1 teaspoon coconut oil -melt the chocolate and the coconut oil together in the microwave and serve warm.
• Vanilla Whipped Ricotta: 4 ounces whole milk ricotta cheese, 1 teaspoon vanilla extract, 1 teaspoon low-carb sweetener or 1 teaspoon sugar. Whip in a food processor.
• Cran-Raspberry sauce: recipe here

Serves 4-6 as a side dish

1 1/2 pounds whole baby Bella mushrooms w/stems
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
kosher salt and freshly ground pepper to taste
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small garlic cloves, minced
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
 

1. Heat the oven to 400 degrees.
2. Brush of any dirt from the mushrooms. Leaving the stems on, cut each mushroom in half and place into a large bowl. Toss the mushrooms with 3 tablespoons extra virgin olive oil and the chopped garlic. Toss to coat. Add 1 teaspoon of kosher salt and a few grinds of pepper. Toss again.
3. Place the mushrooms in one layer onto one or two baking sheets as needed. Be sure they are not too crowded. Roast them in the oven for about 15-20 minutes or until just beginning to crisp up. 
4. Prepare the gremolata while your mushrooms or roasting. Combine the chopped parsley, lemon zest, minced garlic, cheese, and olive oil. Set aside.
5. Remove the mushrooms from the oven and toss with 1/2 cup of the gremolata. Taste and season with salt and pepper and add more gremolata if you like. If you have leftover gremolata, look below for other ideas for serving.

How to serve your gremolata:

• Sauté sliced garlic in butter or olive oil, turn off the heat and add hot cooked linguini. 
• Add the gremolata and 1-2 spiralized zucchini.
• Toss gremolata with 1 pound of hot linguini or fettucine
• Toss gremolata with thinly sliced sweet potatoes or baking potatoes. Stack them and bake them, covered, for 15 minutes (or until a fork pierces the stacks easily), then uncover and cook another 5 until browned.
• Serve gremolata with cooked green beans
• Stir 1 spoonful of gremolata into a bowl of soup or stew
• Serve gremolata with roasted or seared chicken
• Serve with grilled fish

​Focaccia Ingredients-just some suggestions

Vegetables for decoration
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
10 small cherry tomatoes
small zucchini-shredded w/extra water squeezed out
black olive, cut in half

Herbs
To creat stems: thin asparagus, scallions, chives, herb stems
fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
arugula leaves

Extra-virgin olive oil w/pastry brush

Equipment
​cutting board
knife for cutting vegetables
sheet pan or pizza pan to bake the focaccia on
​parchment paper (optional)
​cookie sheet or broiler pan for steam in the oven
​rolling pin

Master Recipe Olive Oil Dough
recipe by: Artisan Bread in 5 Minutes 

1 batch of dough will make enough for 4-one pound focaccias.
I prefer a thicker focaccia so I use 2 pounds of the dough to make my sheet pan focaccia. 
Note that this dough recipe can also be used to prepare calzones, pizza, and other filled breads. Go to  the Artisan Bread in 5 Minutes website for more ideas.
​
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour

Equipment
5-6 qt container with lid
dough whisk or spoon

Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
​4. Place the covered dough container into the refrigerator overnight. 

To make the focaccia:

1. Preheat the oven to 425 degrees with a rimmed baking pan on the top or bottom for steam.
2. Brush a baking pan with olive oil to evenly coat the bottom of the pan or cover it with parchment paper. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece or larger as you like. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
4. Using a rolling pin, flatten it into a 1/2-3/4-inch-thick rectangle. You may need to stretch it with your hands a bit. Be careful not to use too much flour on your working surface or the dough will continue to spring back. Place the dough onto your prepared pan and brush lightly with extra virgin olive oil. 
5. When you are ready to place your toppings onto your dough, use your hands to gently push the dough back in place if it has shrunk up a bit. Press your vegetables and herbs into the surface of the dough, leaving a 1-inch border at the edge. Allow some of the dough surface to show through the vegetables (you may have some leftover at the end). You want to see some dough so your focaccia will brown nicely. Brush the vegetables and herbs with oil and sprinkle coarse salt (to taste).
6. Cover the pan with plastic wrap, and allow the focaccia to rest for 20 minutes while you preheat the oven.
7. After the focaccia has rested, place the pan in the oven. Pour 1 cup of boiling water onto the steam pan and shut the oven door. Bake for 25 minutes, or until the crust is medium brown. Be careful not to burn the vegetables. The baking time will vary according to the focaccia’s thickness. Cut into wedges and serve warm.

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Serves 6
​4 red peppers
2-3 tablespoons chicken broth
2 tablespoons olive oil
4 clove garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
salt
 
 

1. Place the peppers in an ungreased roasting pan in a 375-degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool. 
2. Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seed, and cut each into 8 strips. In a skillet heat the oil till warm but not sizzling hot.
3. Add the peppers, garlic, cayenne, and salt and sauté slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. Can be prepared ahead. Serve at room temperature with bread.

Recipe by Penelope Casas -Tapas: The Little Dishes of Spain

Serves 8
Prepare the figs one day in advance
 
1 cup sugar
1 cup red wine vinegar
1 stick cinnamon
4 whole cloves
1 slice lemon
1 pound fresh small fresh figs, or ½ pound dried figs, cut in half
1 ½ lb. sausage (sweet Italian sausage)
1 Tbs. olive oil
4 Tbs. white wine
2 tsp. tomato sauce (unsalted)
salt
freshly ground pepper
 
Figs:

1. Combine the sugar, vinegar, cinnamon, cloves, and lemon slice in a saucepan.  Bring to a boil then simmer for 5 minutes. Add the figs, cover, and simmer for 20 minutes. Cool the figs in the syrup and let them sit, covered, at room temperature overnight.

 
Sausages:

1. Pierce the sausage skins with a fork in several places. Heat a sauté pan over medium-low heat. Cook the sausages in the olive oil and 2 tablespoons of the wine until the wine evaporates and the sausages are cooked and browned, about 10-15 minutes. Add a few tablespoons of water to the pan if it needed. Remove the sausages, cut them into 1-inch slices and set them aside.

 

1. Pour most of the fat from the pan. Deglaze the pan with 4 tablespoons of water and the remaining 2 tablespoons of wine. Add the tomato sauce, salt, and pepper and simmer, uncovered, for 2 minutes over low heat.
2. 
   Remove the figs from the syrup. Save the syrup for another use. Add the figs to the pan, along with the sausages. Cover and cook briefly until the fits are heated.
3. Serve from the pan or spear pieces of sausage and fig on toothpicks and transfer them with the sauce to a serving casserole and serve.

 
 
 
Notes: To use the leftover fig sauce-drizzle over Manchego cheese slices or drizzled over ripe brie. It can also be served over cooked fish and chicken.

Recipe by Penelope Casas-TAPAS The Little Dishes of Spain

serves 4
½ -3/4 pound shrimp, shelled and deveined (U-15 count)
Coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread

1. Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
2. Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
3. Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.

Recipe by Joshua McFadden Six Seasons A New Way with Vegetables
 
Serves 4
1/2 pound Yukon gold potatoes, cut into 1 inch cubes
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 red bell peppers
1 bunch scallions
4 ounces prosciutto
6 eggs
1/2 cup finely grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/2 cup whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred until creamy

1. Put the potatoes in a 4 qt pan and just cover with water and add salt until it tastes like the sea. Bring to a boil and cook until they are tender but not mushy, 10-15 minutes. Drain
2. Heat the oven to 400 degrees (this is to finish the frittata. Most of the cooking will happen on the stove top) or you can use the broiler instead. If using the broiler preheat at the same time you add the eggs to the pan.
3. Heat the butter in a 10-inch skillet (non-stick if you have one, with an oven proof handle) over medium high heat. Swirl the melted butter to cover the bottom of the pan and up the sides.
4. Add the peppers, scallions, and prosciutto, season lightly with salt and pepper, and cook until fragrant and the peppers ae softening but not browning, 5-7 minutes. Add the potatoes to the top.
5. Crack the eggs into a large bowl, add 1 teaspoon salt, many twists of pepper, and the Parmigiano. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
6. Reduce the heat to medium and let the eggs sit for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let the new layer of egg set up a bit and then repeat the process.
7. After most of the liquid egg has cooked, but the top is still runny dollop the ricotta over the top of the frittata in 8 blobs.
8. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff up a bit and brown. If finishing under the broiler, place the pan at least 5 inches away from the heat source. Keep an eye on the frittata and remove once it browns.
9. Let the frittata sit in the pan for a couple of minutes, then run the spatula or small knife around the edge of the frittata and as far under the center as you can. Serve it from the pan or gently slide it onto a serving platter. Serve warm or cold the next day.

​Recipes by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her 'seven lists". They will give you so many quick, easy, and memorable ideas. Here are a few.

​
Seven Bites to Have w/Drinks
 
Affordable Caviar:
Top good potato chips w/small spoonful of crème fraiche (or sour cream) and salmon roe and sprinkle with chopped chives. Be sure to make these just as you eat them and not ahead of time (the chips will get soggy). You can also put out bowls of crème fraiche and salmon roe next to a bag of chips and let your friends assemble their own.
 
My favorite Hors D’Oeuvre Ever:
Put sliced chorizo in a cast-iron pan, set it under the broiler until the slices are hot and slightly crisp, and then drizzle with Spicy Honey-see recipe below
 
Spicy Honey
¾ cup honey
¼ cup red wine vinegar
2 tsp kosher salt    
2 tsp red pepper flakes
In a small saucepan over high heat, stir together the honey, vinegar, salt, and red pepper flakes. Bring to a boil, then turn off the heat and let the honey mixture come to room temperature. Use immediately, or store in an airtight container at room temperature for up to 1 week.
Spin-Offs:
Drizzle on a pepperoni pizza
Drizzle on chicken, pork or ribs
Drizzle on roasted carrots and sweet potatoes
Spread ricotta on toast and drizzle on the honey
Drizzle on cooked bacon
Serve with biscuits and butter
 
Seven Desserts
 
Peaches in Cold White Wine
Slice ripe peaches into halves or wedges (you can peel them first if you like) and put them into individual glass dishes. Cover with cold white wine (or rose) and refrigerate for about 1 hour before serving
 
Sweet Focaccia
Press the dough into a generously buttered sheet pan and drizzle with more melted butter. Dollop with ricotta cheese and sliced peaches (or plums or pitted cherries) and sprinkle with granulated sugar. Bake at 400 degrees until the exposed dough and fruit are browned and the juices are bubbling, about 25 minutes.

Recipe by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her "small victories". They will give you so many different ways to use her recipes.
​
4 scallion stalks, white and pale green parts only
1 tsp toasted sesame oil
1 tsp rice wine vinegar
1 tsp toasted sesame seeds
1/2 tsp red pepper flakes
1 16-oz jar cabbage kimchi, including juice
3 tbsp avocado oil
1 small yellow onion, diced
2 garlic cloves, minced
salt
4 cups day-old cooked white rice
1 tbsp soy sauce, plus more as needed

1. Julienne scallion into 2″ matchsticks. Combine with sesame oil, vinegar, sesame seeds, and red pepper flakes. Set aside.
2. Drain kimchi, retaining juice. Chop finely and set aside. In a large wok over medium-high heat, heat up oil. Add onions and garlic and cook until translucent, around 5 minutes. Turn heat to high and add kimchi. Cook for another 5 minutes until the edges become crispy and kimchi begins to stick to the pan.
3. Add chilled rice into the wok, and as it heats up, use wooden spatula to break up the chunks. Combine thoroughly. Add in reserved kimchi juice and mix until thoroughly red-orange in color. Turn off heat and drizzle over soy sauce. Taste and adjust as preferred.
4. Transfer fried rice to a bowl, top with scallion salad.

​Serves 4-6
 
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper

1. In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown.
2. Add the cherry tomatoes and crushed red pepper. Sauté gently until the tomatoes begin to breakdown about 3 minutes.
3. Add the water, corn kernels, and basil to the tomatoes and cook for an additional 5 minutes.
4. Turn off the heat and finish by stirring in the cold butter 1 tablespoon at a time for a smooth finish.  

Serve over pasta, with chicken or fish, or as a topping for Bruscetta.

This avocado sauce base is so versatile. Use it as is and spread on sandwiches. Use it in place of mayonnaise in egg salad, tuna salad, deviled eggs, or as a dip for chips and vegetables. Try the variations below to create a pasta sauce and a salad dressing.
 
Makes about 1 ½ cups
 
2 avocados-fully ripe
¼ to 1/3 cup fresh herbs (basil, mint, parsley, cilantro, tarragon- choose one or combine a few)
¼ teaspoon crushed red pepper
1 ½ teaspoons coarse salt
½ teaspoon black pepper
1 tablespoon vinegar or lemon or lime juice or more to taste
1/4 cup cold water or more if needed if sauce is too thick
 

1. Add the flesh from the ripe avocados to a bowl.
2. Roughly chop the herbs.
3. Add the chopped herbs, crushed red pepper, salt, pepper, and vinegar.
4. Process using a food processor or immersion blender until smooth. Add the water if the sauce is too thick.
5. Adjust the seasoning if needed.

 
For Pasta Sauce Variations:

• Choose herbs to compliment your pasta dish-basil, parsley, rosemary, and thyme
• Add ¼ to ½ cup grated parmesan to base sauce.  
• Add 1 cup baby spinach, roughly chopped to the base sauce and process.
• Add 1 cup ricotta and some parmesan cheese to the base sauce and adjust seasoning.
• Add ½ cup chopped pecans or pumpkin seeds

 
To make a Green Goddess Dressing:

• Add 2/3 cup of sour cream or plain yogurt to the base sauce.
• Choose herbs to compliment your salad-basil, mint, parsley, cilantro, tarragon. Combine herbs if you like.

By Serious Eats 
SeriousEats.com is one of my favorite go to recipe websites. Check it out and have fun!


1 small yellow onion, roughly chopped
1 serrano chili or ¼-1/2 teaspoon crushed red pepper-depending on how hot you like it
1/2 cup cilantro, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
2 tablespoons juice from 2 limes

1. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
2. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

 

Serves 4
 
2 tablespoons white balsamic vinegar or regular balsamic
4 tablespoons olive oil
½ cup chopped herbs-mint, cilantro, parsley, basil-2-4 ounces cheese-shaved parmesan, asiago, 1 ripe avocado-not too soft
1 mango
½ English cucumber
¼ cup red onion diced or scallions
2 cups assorted salad greens
½ cup feta or ricotta salata
Salt and pepper to taste
Edible flowers for garnish-nasturtium, calendula, petunia, marigold, daylilies

1. Place the vinegar and olive oil in a small bowl and whisk to combine. Add the chopped herbs and season with salt and pepper to taste.
2. Cut the avocado, mango, and cucumber into ½ inch cubes. Keep them in separate piles on the cutting board.
3. Line a large platter with the salad greens.
4. Arrange the avocado, mango, and cucumber on top of the greens. Sprinkle with diced onion and feta.
5. Drizzle with dressing and garnish with edible flowers if you have them.

Other ingredient options:
Instead of mango you can use-peaches, plumbs, berries of any kind, watermelon, cantalope, honeydew melon

Recipe from The Smitten Kitchen Cookbook by Deb Perelman. I love this book and I know you will too. Every recipe I have tried has been delicious!
 
Pastry
Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.
 
Filling:
1/3 cup sliced, slivered, or coarsely chopped almonds, blanched if you can get them 
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties-I pitted mine

​To Finish:
1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar
Confectioners’ sugar, for dusting


Make pastry: the dough should be refrigerated for at least an hour before you use it in this recipe.
Make filling: finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.
 
Prepare galette: preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture and sprinkle with coarse sugar.
Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning.  Cool, and serve with dusted powdered sugar, ice cream, and toasted slivered almonds.
 
 

Serves 4

2 pints sungold tomatoes (about 6 cups)
1/2 cup fesh, plain bread crumbs or 1/2 small pita bread, torn into 1/2-inch pieces
2 tablespoons Spanish sherry vinegar
3/4 cup extra-virgin olive oil
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 tablespoon salt plus fore to taste
black pepper to taste
1 cup bottled sparkling mineral water
1 cup hand-torn crouton-size bread pieces
1 hard-boiled egg
1 red bell pepper, seeded, ribs removed, finely minced
6 chives, finely minced

1. Place the tomatoes, breadcrumbs, vinegar, 1/2 cup of the oil, the turmeric, curry powder, 1 tablespoon salt, pepper, and sparkling water in a blender. Puree until smooth.
2. Strain the soup through a fine sieve into a medium mixing bowl, pushing it through with the back of a ladle. Discard the pulp and seeds and check the sou for seasoning. It should be a beautiful golden color. Chill for at least one hour. 
3. Chill 4 soup bowls for 20 minutes. 
4. Preheat the oven to 350 degrees.
5. In a small bowl, toss the hand-torn bread in the remaining 1/4 cup of olive oil and place them on a baking sheet. Season with salt and pepper to taste. Bake for about 7 minutes, until golden brown and crispy. Cool and set aside.
6. Grate the hard-boiled egg with the finest side of a box grater so that you have little egg "jimmies." Place them in a small bowl and season them with salt and pepper to taste. Set aside and chill.
7. Ladle the soup into the 4 chilled soup bowls. Serve immediately with the egg, peppers, croutons, and chives, all passed around separately so that guests can add condiments with each bite.

 

This recipe is from Ana Sortun, chef and author of Spice Flavors of the Eastern Mediterranean. 
I highly recommend each of Ana's Cambridge, MA based restaurants.
Sofra Bakery & Cafe
Oleana
Sarma

Serves 4

​1 pound ground beef or ground lamb (85% lean)
2 teaspoons Kebob Spice Mix - recipe below
1 teaspoon Aleppo chilies
1 roasted red bell pepper, finely chopped or 2 teaspoons Turkish red pepper paste
1 egg white
1 cup toasted and coarsely ground pistachios
2 teaspoons salt
8 skewers
​
For Serving
Four 10-inch pitas, cut in half
1 cup red onions thinly sliced and sprinkled with 1-2 teaspoons Sumac
1 cup Greek-style yogurt or whole-milk plain yogurt
1 cup roughly chopped tomato
1 cup roughly chopped romaine leaves
1 cup slightly sweet pickles
8 roughly chopped mint leaves

1. Prepare a charcoal or gas grill or use a stovetop grill pan.
2. Knead the ground meat with the kebob spice, chilies, and red pepper in a standing mixer with a paddle attachment on medium speed for 5 minutes, until the meat becomes creamy and a little sticky. If you don't have a standing mixer, use a food processor fitted with a metal blade, and carefully push the pulse button on and off until the meat becomes smooth. You can also do this by hand but it will take much longer.
3. Add the egg white and pistachios and continue to knead the meat with the mixer until the mixture comes together again and reassembles a wet dough. Pinch a bit of the meat off and cook it to taste for seasoning.
4. Shape the meat into eight 2-ounce patties or short sausage shapes and press each patty into a skewer. Squeeze and shape the kofte into long, thin meatballs around the skewers. Set aside. 
5. Grill the kofte for 3-4 minutes on each side, until golden brown and cooked through.
6. Rest the kofte on pita halves. Pass them around the table with bowls of slice red onions sprinkled with sumac, yogurt, tomatoes, romaine, pickles, and mint leaves.

Kebob Spice Mix
Makes 1/2 cup

2 tablespoons ground cumin
2 tablespoons dried, sieved oregano
2 tablespoons dried, sieved mint
1 tablespoon Aleppo chilies
1 tablespoon black pepper

Combine all the spices and herbs and store in an airtight container. 

Serves 4-6

3 tablespoons balsamic vinegar
1/3 cup golden raisins
1 pound red cabbage, thinly sliced or shredded
1 pound beets, peeled and spiralized or shredded. Use multiple colors if you can.
¼ of a red onion sliced thinly or 1/2 cup chopped scallions
1 small red pepper, thinly sliced
¼ cup capers, drained and chopped
2 tablespoons chopped tarragon or basil
2 tablespoons chopped mint leaves
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
1/3 cup pistachios, lightly toasted (or pecan, walnuts, almonds, pumpkin seeds)
Garnish: edible flower petals (pansy, petunia, calendula, bachelor button, roses, marigold. Edible Flowers List)
 

1. Combine the raisins and balsamic vinegar in a bowl and let sit while preparing the salad-at least 15 minutes.
2. Combine all of the remaining ingredients except the salt and pepper and the pistachios in a large bowl. Add the soaked raisins and olive oil and toss everything well. Season with salt and pepper to taste. Sprinkle the pistachios on top of the salad and garnish with edible flowers if in season.

Variations:

• add shaved raw butternut squash
• add raw chopped broccoli

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 
1.To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2.With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3.Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.
 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Serves 4-6
 
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries 
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced 
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
 

1. Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
   
2. Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber.  Chill and serve with edible flowers on top.

 
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.