This delicious vegetable dish is from my favorite cookbook Six Seasons by Josh McFadden. I suggest you get this book so you can enjoy many more seasonal recipes. 

Serves 4
 
2 cups cooked farro
½ pound carrots
½ pound small radishes, cut in half
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ large red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil

1. Heat oven to 375°
   
   
2. Toss the carrots and radishes with a small glug of olive oil, the chile flakes,1 teaspoon salt, and a few twists of black pepper. Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes. Let cool slightly.
   
   
3. Place the ricotta, ½ teaspoon of kosher salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the side if needed. The mixture should get creamy. Taste and adjust seasoning-you may want to add more olive oil as you should be able to taste it.
   
   
4. Pile the roasted carrots, farro, and apricots into a bowl. Season with the vinegar and toss. Taste and add more salt or chile flakes. Add the parsley, drained onion, and pistachios and toss. Taste again and adjust with more salt, chile flakes or vinegar. Finish by tossing with ¼ cup extra-virgin olive oil.
   
   
5. Spread the whipped ricotta onto 4 plates or a platter in a nice schmear. Distribute the salad on top of the whipped ricotta, dress with the crumbled ricotta salata, finish with another thread of olive oil, and serve.

1 large fennel bulb
3 large leeks or 5 small
2 cloves of garlic
3 tablespoons butter
¼ cup Kalamata olives, pitted
½ pint cherry tomatoes, cut in half
2 ounces goat cheese, feta, or ricotta salata
Kosher salt and pepper to taste
 

1. To prepare fennel and leeks for cooking: Cut the fronds off the fennel close to the bulb.  Trim the root by slicing off a little of the bottom. Set the fennel bulb on the root end and cut in half from top to bottom.  Stand one half on the root end and slice down into ½-inch slices.  If you have a thick piece at the end, cut it into ½-inch thick pieces.  Repeat with the other piece.  Set aside.
2. Cut the roots off the leeks at the base.  Remove the dark green upper portion of the leeks (this and the fennel fronds can be frozen and used for a vegetable stock or soup later) if using large leaks, remove the outer 2 layers. Slice the leeks in half length-wise.  Leeks can be very sandy so be sure to rinse them well. Set aside.
3. Heat a large sauté pan over medium-high heat.  Add the butter and sliced garlic and cook for 1 minute.
4. Add the fennel in one layer and allow to cook for 2 minutes.  When the bottom side of the fennel has turned a golden-brown color, turn the fennel over.
5. Add the leeks cut side down in one layer on top of the fennel.
6. Add 1 cup of water and cover the pan.  Cook for 5 minutes. 
7. Remove the cover and add the cherry tomatoes and the balsamic vinegar.  Cook uncovered until most of the liquid has cooked off, about 5-7 minutes.
8. Place the cooked vegetable onto a warm platter.  Sprinkle with salt and pepper.  Add olives, goat cheese, and parsley.  Drizzle with any remaining liquid from the pan.  Serve immediately. 

Variations:
To make a tasty appetizer, serve the vegetables hot or room temperature

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 tablespoon neutral oil, like avocado oil
1 large red pepper, cut into 2-inch cubes
1 1/2 pounds broccoli florets
1 red onion, cut into 1-inch wedges
Optional protein-see below
White rice, for serving

1. Heat oven to 425 degrees.
   
2. In a large bowl, combine the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions, cilantro, and oil. If tofu or other protein, place on a plate and spread with half the sauce. Toss the vegetables with the remaining sauce.
   
3. Move the vegetables to the sides of the pan and place the marinated protein into the center of the pan and place the pan into oven.
4. Roast for 15-20 minutes. Serve hot with rice.

Alternatives:

• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• 1 1/2 pounds Scrod, swordfish, or salmon 
• 1 1/2 pounds chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
• Green beans, snow peas-add last 5 minutes of cooking time.

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

Serves 4
 
¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk) 
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand) 
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving

1. In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes. 
2. Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.  
3. Remove from the heat and serve over rice with the lime, and herbs on the side. 

​Variations:

• Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2). 
• Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.

Serves 2-4
¼ cup balsamic vinegar
¼ cup olive oil         
4 beets, peeled and cut into 1-inch cubes ( to save time, you can purchase Loves cooked beets from the produce section at your grocery store.
2-4 ounces baby arugula or other salad greens-radicchio or shaved red cabbage would be beautiful too!
¼ of small red onion, sliced thinly
1/3 cup pumpkin seeds or chopped pistachios

1. Put the vinegar and olive oil in a jar with a cover. Shake to combine.
2. Heat oven to 400° F. Place cut beets into pan or in a casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. If using already cooked beets, cut them into cubes and put them under the broiler and cook until they brown up a bit-about 5-8 minutes.
3. Place the beets in a large mixing bowl. Toss with half of the vinaigrette. Season with salt and pepper.
4. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Season with salt and pepper.
   
5. Place the arugula on a serving platter or individual plates and then arrange the beets, red onion slices, and pumpkin seeds on top. Serve.

Note: this salad is wonderful with warm beets too!

Additions: 
Orange segments-add on top to keep the color bright.
Feta, cheddar cheese curds, or goat cheese-use as garnish
Toasted croutons
Capers
Cooked shrimp, scallops, steak, or lamb

2 Tbs oil (peanut oil, avocado oil, or coconut oil)
1 large carrot, peeled, sliced thin
1 medium yellow onion, sliced thin
1/2 lb broccoli, cut into florets w/stems
1 large pepper-red, yellow, or orange, sliced
1/4 lb snow peas, whole or cut in half
​3 scallions, chopped-green and white parts
Fresh cilantro (a handful with stems), chopped or flat leafed parsley- if you do not like cilantro

Optional protein additions: 
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes

1. Prepare hot and spicy stir fry sauce (recipe below) and set aside.
2. Add 2 tbs of oil to a large fry pan and heat pan over high heat until oil is shimmering.  If cooking chicken or beef, add to hot oil and toss until cooked through. Remove from pan. 
3. Add more oil if needed and add sliced onions and carrots, cook over high heat, stirring until crisp-tender, 3 to 5 minutes.  
4. Add broccoli and peppers with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover.
5. Add snow peas (and tofu, cooked beef, or cooked chicken if using) and cook until vegetables are crisp-tender, 30-60 seconds.
6. Pour 1 cup stir fry sauce over cooked vegetables. Add more if you like.  Add chopped scallions and cilantro. Serve immediately.
   
   
   

Hot and Spicy Stir Fry Sauce
Martin Yan (prepare before class)
Makes 2 cups
​
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
​1/4 cup water

1. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and 1/4 cup water in a small bowl and stir. Set aside.
2. Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
3. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
4. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. Store sauce in refrigerator for up to 3 weeks or freeze.

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.

Serves 6-8
1 butternut squash (about 2 pounds), peeled, seeded and cut into ½” cubes
4 tablespoons olive oil
10 large thinly sliced garlic cloves
4 cups chopped baby arugula 
1 tablespoon chopped sage or rosemary
1 cup chopped flat-leaf parsley
Kosher salt
Pepper, freshly ground
½ cup shredded Parmesan cheese or crumbled feta
 

1. Preheat the oven to 400 degrees.  In a large bowl combine the butternut squash and olive oil with 1 teaspoon of salt and ½ teaspoon of pepper.  Divide the squash between 2-3 sheet pans.  Cook for 10-12 minutes or until it is just fork tender. Remove from the oven and set aside uncovered. As an alternative to roasting, steam the squash for 8-10 minutes in a large covered sauté pan with ¾ cups of water and 1 teaspoon of salt.   
2. Place 3 tablespoons olive oil and the garlic slivers in a large sauté pan.  Cook over medium-low heat, stirring occasionally until softened and lightly browned, about 5-8 minutes.  
3. Add the chopped arugula, sage, and parsley to the garlic and toss for 3 minutes or until the arugula is wilted and the sage is fragrant. Add the cooked squash into the pan and toss gently to combine and heat through.  Taste and season with salt and pepper as needed. Place the squash onto a platter and sprinkle the shredded parmesan cheese on top.  

Optional: Top with Greek yogurt (1 ½ cups Greek yogurt, 1 garlic clove-crushed, 1 tsp lemon zest, salt to taste. 
 

Serves 6
 
4 tablespoons unsalted butter
1 ½ pounds celery root, peeled, cut into ½” dice 
½ pound baking potato, peeled and cut into 1/2-inch dice- 
2 garlic cloves
​1 cup chicken stock
¾ cup heavy cream, warmed
3 Tbs fresh scallions, minced 

1. In a medium saucepan, combine the butter, celery root, potato, garlic, and stock and bring to a boil. Reduce the heat and simmer until tender, about 30 minutes. If stock remains, drain in a colander set over a bowl and reserve the cooking liquid. 
2. Mash the celery root and potato with a potato masher or put through a potato ricer. 
3. Add as much of the warmed cream and reserved cooking liquid as necessary to form a soft puree.  Season with salt and pepper.
4. Transfer the puree to a serving dish and top with the minced scallions.

 
Notes: For a low-carb option, use cauliflower in place of potato.

This recipe is from the wonderful cookbook "Spice" by Ana Sortun. Ana is a celebrated Boston based chef who I had the pleasure of working for at the beginning  of my cooking career. If you are in the Boston area you must seek out her restaurants Oleana, Sarma, and Sofra Bakery

Serves 4
 
4 medium carrots
2 Tbs butter
½ vanilla bean or ½ tsp vanilla extract
1 Tbs lemon juice
Kosher salt and freshly ground pepper

1. Peel the carrots and slice on the bias into ¼ inch thick slices.
2. Melt the butter medium heat in a 4 quart saucepan. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the butter.  If using extract, add it to the butter. 
3. Add the carrots and ½ cup of water to the pan and cook over medium heat until they soften and become lightly glazed, about 10 minutes. 
4. Add the lemon juice and stir.  Season with salt and pepper.

Serves 6-8 as a side dish

1 cup jasmine or basmati rice
2 cups of water
1 lb frozen broccoli-thawed
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
Kosher salt and pepper to taste
 

1. Bring 2 cups of water to a boil in a 4-quart sauce pan. Add the rice, cover and reduce heat to low.  Cook for 15 minutes. Turn off the heat. Remove the cover and set the broccoli on top of the rice, no need to stir into the rice. Cover the pan and let the broccoli and rice sit for an additional 5 minutes. 
2. In another saucepan, combine heavy cream, cheddar cheese, and cream cheese. Heat over medium-low heat, stirring until smooth. Keep an eye on the sauce as it burns easily. Season with salt and pepper to taste.
3. Place the rice and broccoli on a platter and pour cheese sauce over the top. Serve immediately.  

Notes: If you would prefer to use brown rice, increase the rice cooking time to 30 minutes.

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

​This recipe is written to be prepared in an air fryer. You can prepare the tomatoes in the oven or fried in oil if you prefer. See notes below.

Serves 2-4

2-3 medium green tomatoes (unripe, cut into 1/4 inch slices)
2 eggs
½ cup flour
1 cup Panko crumbs
1 cup yellow cornmeal
1 teaspoon Italian seasoning
1 teaspoon kosher salt-sea salt, mineral salt 
1 teaspoon paprika
½ teaspoon ground black pepper
½  teaspoon garlic powder
½  teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF.
2. In a medium bowl whisk the eggs. Place the flour on a plate.
3. In a wide shallow container, combine the Panko crumbs, cornmeal, and the seasoning.
4. Sprinkle the tomatoes with a little salt. Dip the tomato slices in the flour, dip in egg mixture, and then press Panko crumb mixture into both sides. Sprinkle a little more salt on them.
5. Spray the air fryer basket generously with avocado spray, and place as many coated tomatoes in the basket that will fit with plenty of space in between. Spray coated tomatoes with additional avocado spray to lightly coat.
6. Cook for 10 minutes or until browned and crispy. 
7. Repeat with remaining tomatoes.
8. Serve hot.

 
Serving suggestions:
Serve with a dipping sauce. Serve in a sandwich. Top with fried or poached eggs. 
To fry: In a deep 12-inch skillet heat 1 inch avocado oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
To oven cook: Heat oven to 400 degrees. Cook coated tomatoes for 20 minutes, If you have a convection setting, be sure to use it!

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Makes 4 cups
Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the half of the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water and more kale sauce if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Any leftover kale sauce can be frozen.

​Additions:
1-pound U26-30 shrimp, peeled and deveined-5 minutes before the pasta is done cooking, add the shrimp to the pasta and continue cooking for 5 minutes. Continue with recipe as written.

More uses for this Kale Sauce

• add to any soup 
• add to any pasta sauce
  
• add cream to the kale sauce and drizzle over pasta, chicken, steak, pork, seafood
• spread on sandwiches or wraps
• stir into eggs to make kale scrambled eggs
• combine with homemade stock to make a soup
• add to Asian noodle bowl

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

I couldn't wait to leave the theatre after I watched the movie "Julie and Julia". I couldn't wait to get home and make Julia Child's mouth watering bruschetta. This is by far my favorite way to eat summer tomatoes. I am now adding Ina Garten's Homemade Ricotta. Combining recipes from two of my favorite chef's makes the perfect dish. Give it a try!

1 loaf artisan bread(baguette, ciabatta, crusty boule) cut into eight 1/2 inch slices 
1 pound assorted heirloom tomatoes (or cherry tomatoes)chopped small
Fruity extra virgin olive oil
1 large clove garlic, peeled and halved
sea salt or kosher salt
8 basil leaves, cut into thin strips

1. Toss tomatoes with 1 Tbs extra virgin olive oil and about 1 tsp salt.
   
   
2. Fry bread in 2-3 Tbs extra virgin olive oil in skillet, browning on each side, and adding 1 more Tbs oil if necessary.
   
   
3. Rub the cut half of garlic over 1 side of fried bread.
   
   
4. Spoon the tomatoes (with oil and accumulated juices) over bread. Top with chopped basil.

​2 garlic cloves, minced
1 tablespoon ginger, minced
1 lemon, zested and juiced
1 tablespoon honey
1/4 cup soy sauce or Bragg’s Aminos
3 tablespoons Rice Vinegar
1 tablespoon olive oil or avocado oil
2 salmon fillets, about 6 ounces each
For the Green Beans
2 cups green beans, trimmed
1 tablespoon toasted sesame oil
Kosher Salt
1/2 teaspoon sesame seeds, toasted

1. For the fish: In a small bowl whisk together garlic, ginger, lemon zest and juice, soy sauce, vinegar, and oil. Remove half of the marinade and reserve. Place salmon in a gallon-size resealable bag. Pour remaining half of marinade over salmon. Seal and massage to coat. Allow to marinate at room temperature for 30 minutes.
2. Place salmon in air fryer basket. Set fryer to 400°F for 12 minutes.
3. For the beans: Brush with sesame oil and season lightly with salt. 
4. After the salmon has cooked for 6 minutes, add the beans around salmon in the air fryer basket. Continue cooking for remaining 6 minutes. Remove from the air fryer and divide between two plates.
5. To serve, drizzle the salmon with some of the reserved marinade and sprinkle the sesame seeds over everything.

 

Serves 4
​1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water
 
1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

This recipe can be made in your air fryer, oven, on the grill, and with steamed corn. 

Serves 4 
4 tablespoon butter
3 cloves garlic, chopped
½ teaspoon red pepper flakes
4 ears of corn-medium sized to fit in air fryer
¼ cup fresh cilantro, chopped
1 cup shredded Queso blanco cheese or parmesan cheese
1 lime, cut into 4 wedges   

1. Place the butter, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer. Cook at 350 degrees for 6 minutes. Remove the pan and set aside.
   
   
2. Brush some of the melted butter mixture onto each piece of corn to lightly coat. Place corn into the basket of the air fryer and cook at 350 degrees for 5 minutes. 
   
   
3. Remove the corn from the air fryer and place onto a serving platter. Drizzle the corn with the remaining butter mixture, sprinkle with the cheese and chopped cilantro. Serve hot with lime wedges.

Options:
Herbs: If you are not a fan of cilantro, use chopped parsley and/or basil. 

Cheese: Ricotta salata, mozzarella, parmesan, and sharp cheddar are all delicious alternatives.

Serves 2-4
2-4 tbs Olive oil, avocado oil, coconut oil or other high heat oil
1 medium yellow onion, sliced
1 large red pepper, sliced
5 cloves garlic, chopped
2- inch piece fresh ginger, chopped

1/4 tsp crushed red pepper flakes
1 lb fresh broccoli, cut into florets
1/3 lb snow peas, cut thinly
3-4 Tbs Soy Sauce

1-2 Tbs Toasted Sesame Oil
1 bunch cilantro (a handful with stems) or flat leafed parsley- chopped
Optional: Cooked rice, or noodles
 

1. Heat your pan over high heat. When hot, but not smoking, add the oil, onions and red pepper and cook, stirring with tongs for about 2 minutes.

1. Add the garlic, ginger, and broccoli florets with ¼ cup of water and cover immediately. Steam for 3 minutes. 
2. Remove the cover, add the snow peas and continue cooking, uncovered for two more minutes. 
3. Add the soy sauce and sesame oil 
   stirring to coat the vegetables with the sauce. Serve the stir-fry vegetables sprinkled with cilantro or parsley. Serve alone or over cooked rice or noodles.

Low-Carb Noodle Option: Shirataki noodles are a low- carb alternative to rice and pasta. To prepare: Rinse the noodles well and drain. Heat a large sauté pan. “Dry fry” (no oil) the noodles while moving them about with tongs or large fork for about 3 minutes to dry off excess water. Serve hot with stir-fried vegetables.

Serves 4

​1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thinly
Kosher salt and pepper

1. If the fiddleheads are clean, you can move to step 2 and sauté them with the butter and garlic. If the fiddleheads have brown fronds in the center, blanch in boiling water. Bring 2 quarts water and 1 tsp salt to a boil. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water.  Drain the fiddleheads in a colander and rinse with cold water. 


2. Place the butter, garlic, and fiddleheads in a large sauté pan and heat over medium-low heat. Cook for 5 minutes or until the fiddleheads are just fork tender. Season with salt and pepper and serve hot.  


Additions:
Lemon zest
Orange zest
Feta, parmesan, or goat cheese
Garlic scapes- sauté with fiddleheads