lemony broccoli slaw

prep time:  20 minute
servings:  4

ingredients:
1 bunch broccoli - stems rimmed and peeled
2 carrots - peeled
1/3 cup buttermilk
1/3 cup mayonnaise
1 lemon - zested and juiced
salt
pepper

steps:
1.  in a food processor fitted with the shredding disk, grat the broccoli florets and stems and carrots.

2.  in a large bowl, whisk the buttermilk, mayonnaise, and lemon juice.  add the broccoli and carrots, toss to coat and season with salt and pepper.  sprinkle with zest.

- rachael ray magazine, july/august 2014

asian steak salad

prep time:  20 minutes
cook time:  10 minutes
servings:  4

ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper

steps:
1.  in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger.  add the steak; turn to coat.  let marinate 15 minutes, turning halfway through.

2.  in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger.  toss with the sliced cabbage, carrots, and basil; season with salt and pepper.

3.  in a large cast-iron skillet, heat 1 tablespoon olive oil over medium.  remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare.  transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.

4.  transfer the salad to a platter.  thinly slice the steak against the grain.  fan out the sliced steak on to of the salad.

- rachael ray magazine, july/august 2014

fresh corn & ricotta pasta

prep time:  10 minutes
cook time:  15 minutes
servings:  4

ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.

steps:
1.  bring a large pot of salted water to a boil.  cook the pasta according to the package directions; drain.  return the pasta to post and toss with 2 tablespoons olive oil.

2.  heat a large cast-iron skillet over medium-high heat.  slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes.  reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil.  cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.

3.  toss the pasta with the corn mixture.  divide among plates and top with ricotta and basil.  drizzle with olive oil and season with salt and pepper to taste.

- rachael ray magazine, july/august 2014

broccoli salad

prep time:  tbd
cook time:  tbd
servings:  tbd

dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar

salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled

dressing steps:
1.  combine mayonnaise, vinegar, and sugar in a bowl.  set aside.

salad steps:
1.  combine the broccoli, onion, and bacon in a bowl.  top with dressing and stir to coat.  chill and serve.

- unknown

shredded beet slaw with rice noodles

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
salt
romaine lettuce

steps:
1.  place the rice noodles in a large bowl and cover with hot water.  soak for 20 minutes, or until pliable.  bring a large pot of water to boil.  drain the noodles and add to the boiling water.  boil 1 minute and drain.  rinse with cold water and transfer to a bowl.  using kitchen scissors, cut the noodles into 2-inch lengths.  toss with 2 teaspoons of the rice vinegar and the soy sauce.

2.  place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste.  add the noodles, pickled ginger and orange zest and toss together.  taste and add salt if desired.

3.  line plates with lettuce leaves and top the lettuce with the salad.

new york times, october 2013

spinach salad with beets

prep time:  tbd
cook time:  tbd
servings:  6

dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil

salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper

dressing steps:
1.  whisk together the vinegars, salt, mustard and garlic.  whisk in the oil.  set aside.

salad steps:
1.  in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.

2.  place spinach in another bowl and toss with dressing.  transfer the spinach to another bowl.  toss the beets mixture with the remaining dressing.  top the spinach with the beet mixture..  add pepper to taste and sprinkle the remaining blue cheese on top.  toss to serve.

- new york times, october 2013

garlic zucchini salad

prep time:  15 minutes
servings:  2 - 4

ingredients:
1 cup diced tomato
10 large basil leaves - thinly sliced
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 cloves minced garlic
1 pound zucchini - peeled into ribbons
salt
pepper

steps:
1.  in a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic.  add a big pinch of salt and some pepper.  let that sit while you prepare the zucchini.

2.  when zucchini is ready, add to the bowl and using your hands, toss to coat.  taste for salt.

- post punk kitchen

grilled radicchio wedge

prep time:  tbd
cook time:  6 minutes
servings:  4

ingredients:
2 small heads radicchio - quartered lengthwise
1/2 cup gorgonzola cheese
1 cup balsamic vinegar
olive oil
sea salt
freshly ground pepper

steps:
1.  place vinegar into a squace pan over high heat.  when it begins to boil, reduce heat to simmer and whisk until liquid evaporates by about half and the vinegar is thick enough to coat the back of a spoon.  remove from heat and let cool.

2.  preheat a grill pan over high heat.  brush raddicchio with oil to coat.  grill wedges 3 minutes or so on each side, until lightly charred.  transfer to a plate and season with salt and pepper.

3.  crumble the gorgonzola on top of each wedge and drizzle over the balsamic reduction.

- good, november 2012

savoy, lime and cilantro coleslaw

prep time:  15 minutes
servings:  4 - 6

ingredients:
1 head savoy cabbage
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
salt
pepper

steps:
1.  shave the cabbage with a sharp knife and mandolin to cut the cabbage into thin ribbons.  cut the scallions long so they are similar shape to the cabbage.  toss the cabbage, scallion and cilantro in a large salad bowl.

2.  combine the sour cream, mayonnaise, sugar and zest of the limes in a medium bowl.  season with salt and pepper and finish with a squeeze of lime juice.  pour the dressing over the cabbage mixture and toss to combine.

- food network

creamy chicken and black bean enchiladas

prep time:  tbd
cook time:  30 - 35 minutes
servings:  6

sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream

filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper

sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well.  set aside

filling steps:
1.  preheat oven to 350 degrees.  lightly grease a large baking dish.  in a saute pan heated to medium-high heat, add 1 tablespoon of oil.  saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste.  add garlic and white part of green onions.  saute for a couple more minutes.  add black beans.  heat through 1 minute and remove from heat.  add 1/2 cup of soup mixture and mix well.

2.  divide chicken mixture into 6 portions.  fill a tortilla with the chicken mixture and roll up.  place seam side down in the baking dish.  repeat with remaining mixture and tortillas.

3.  spoon the sauce over the rolled tortillas and top with shredded cheddar cheese.  bake for 30 - 35 minutes or until cheese is bubbly.  top with reserved green onions.

- meal planning 101

farro salad with preserved tuna

prep time:  tbd
cook time:  tbd
servings:  4

preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic

pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
salt
pepper
1 cup vegetable pickling liquid
2 cups olive oil

quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil

vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
salt
pepper
2 cups olive oil

salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
salt
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette
salt
pepper

tuna steps:
1.  combine all ingredients. distribute evenly among 4 canning jars.

mushroom steps:
1.  heat the butter in a medium-sized skillet over medium-high heat.  once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper.  saute vigorously for 5 minutes, until the mushrooms start to wilt.

2.  add the pickling liquid, increase the heat, and cook until the liquid simmers.  remove the pan from the heat and let stand for 10 minutes.

3.  drain the mushrooms and distribute evenly among 2 canning jars.  pour in olive oil to cover and close the lids.  refrigerate.

lemon steps:
1.  remove the leaves from 2 of the thyme sprigs.  mix the thyme leaves, salt, sugar, and garlic in a large bowl.  pour a thin layer of the mixture onto a platter or deep roasting pan.  slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture.  continue layering until all of the lemons are covered.  cover and refrigerate for 3 days.

2.  rinse the lemon slices thoroughly and pat dry with paper towels.  in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper.  pour in olive oil to cover the lemons completely.

vinaigrette steps:
1.  combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly.  drizzle in the olive oil slowly while whisking.

salad steps:
1.  thoroughly rinse the farro in a large colander under running water.  transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water.  add enough salt so the water tastes like sea water.  cover and bring to a boil over high heat.  reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through.  drain the farro, discarding the aromatics, and set aside to cool.

2.  soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs.  reduce the heat and simmer for 5 - 6 minutes.  run the eggs under cold water, then peel and quarter them.

3.  combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.

4.  season with salt and pepper and garnish with the soft-cooked egg.

- goop, may 2012

broccoli pine nut pasta salad

prep time:  tbd
servings:  tbd

ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley

steps:
1.  bring a large pot of water to a boil.  cover and cook the pasta until al dente.

2.  meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green.  while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat.  drain the broccoli and set aside.

3.  when the pasta is ready, drain it and transfer to a serving bowl.  toss lightly with the garlic and oil.  add the broccoli, bell peppers, and tomatoes to the pasta and toss well.  just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste.  top with the pin nuts and parsley.

- unknown

roasted beets with feta

prep time:  tbd
cook time:  35 minutes
servings:  tbd

ingredients:
4 medium beets - peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 scallions - chopped
2 teaspoon lemon juice
feta

steps:
1.  toss beets with olive oil, salt and pepper and place on a baking sheet.  roast at 450 degrees, stirring once or twice, until tender, about 35 minutes.

2.  transfer to a bowl, toss with scallions and lemon juice.  top with crumbled feta.

- food network magazine, april 2011

grilled caesar salad

prep time:  tbd
cook time:  tbd
servings:  4

dressing ingredients:
1 clove garlic - ;peeled and minced
4 anchovy fillets - rinsed and minced
3 egg yolks
2 teaspoons dijon mustard
3/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon red-wine vinegar
salt
pepper

vinaigrette ingredients:
1 tablespoon lime zest
1 lime - juiced
1 tablespoon white balsamic vinegar
1/2 cup olive oil
salt
pepper

salad ingredients:
2 tablespoons olive oil
2 heads romaine lettuce - tops and bottoms trimmed and heads cute lengthwise into quarters
1/2 cup grated parmesan cheese

dressing steps:
1.  put the minced garlic and anchovies into a medium bowl.  using a whisk, mix and mask together until a paste forms.  add the egg yolks and the mustard and being to whisk them with the paste.  add a small stream of olive oil while continuing to whisk.  add more olive oil, whisking all the while until the dressing begins to emulsify. 

2.  add the worcestershire sauce and continue to whisk until the dressing achieves a mayonnaise-like consistency.  add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper.  set aside.

vinaigrette steps:
1.  combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine.  season to taste with salt and pepper.  set aside.

salad steps:
1. drizzle the olive oil over the quartered heads of lettuce.  lightly grill these over a low fire for 15 - 20 seconds on each side until they have a light goldenness.  remove to a platter. 

2.  using a pastry brush or small spoon, paint the ceasar dressing over the lettuce, making sure to get dressing between the leaves.  return lettuces to edge of grill, sprinkle with parmesan and cover for 30 seconds to allow the cheese to soften and toast.  remove lettuce to a platter.

3.  drizzle with lime vinaigrette.  serve.

- new york times, may 2012

seaweed salad

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
juice of 1 lime
salt
1 small carrot - peeled and sliced paper-thin
4 red radishes - thinly sliced
2 ounces daikon radish - peeled and thinly sliced
1 small cucumber - peeled and thinly sliced
1 firm-ripe avocado - sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions - slivered

steps:
1.  put the dulse and wakame in a large bowl and cover with cold water.  let soak 5 - 10 minutes, until softened.  drain in a colander, pat dry and place in a serving bowl.

2.  to make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

3.  spoon half the dressing over the seaweed, add the lime juice and toss gently.  taste and add a small amount of salt if necessary.  surround the salad with the carrot, radish, daikon, cucumber and avocado.  season them lightly with salt and drizzle with the remaining dressing.

4.  sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

- new york times, april 2012

clean beet carpaccio with marinated bean salad

prep time:  tbd
cook time:  tbd
servings: 4


ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper

steps:
1.  preheat oven to 400 degrees.  wash beets well and remove green tops if necessary.  line a roasting pan with aluminum foil and place the beets in the pan.  coat them with a tablespoon of olive oil and sprinkle with salt.  cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender.  beets are done once they can be easily speared with a fork.  remove from oven and let cool.

2.  meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar.  slowly whisk in the rest of the olive oil and season with salt and pepper to taste.  set aside.
 
3.  bring 6 cups of water to a boil.  add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green.  remove beans from the water and add them to the marinade.  once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates.  top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
 
- goop, january 2012

roasted beet and goat cheese salad

prep time:  tbd
cook time:  tbd
servings: 4


ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled

steps:
1.  preheat the oven to 425 degrees.  rinse the beets and wrap in foil (together if similar sizes).  place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure.  when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands).  cut the beets in half and thinly slice.

2.  meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt.  add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes.  immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.

3.  in a large bowl, whisk together the lemon juice, oil, and mustard.  season with salt to taste.  add the beets, cucumbers, fennel, arugula, and pecans and toss to combine.  serve with the goat cheese scattered over the top.
 
- goop, november 2011

potato-egg salad

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound new potatoes - halved
4 eggs
1 cup frozen peas
3 tablespoons olive oil
2 teaspoons lemon juice
parsley
mint
parmesan cheese
salt
pepper

steps:
1.  boil potatoes 10 minutes.  add eggs to the water, remove from heat, cover and let sit for 10 minutes.

2.  add 1 cup frozen peas, cover 1 minute.

3.  drain, peel and quarter the eggs.  add back into the potato mixture.  toss with olive oil, lemon juice parsley and mint.  sprinkle with parmensan and salt and pepper to taste.

- foot network magazine, april 2011

duck breast salad

prep time:  tbd
cook time:  tbd
servings:  tbd

marinade ingredients:
1/2 cup soy sauce
1/3 cup molasses
1 tablespoon olive oil
2 garlic cloves - finely chopped
1 teaspoon fresh ground ginger
1/2 teaspoon ground red pepper

salad ingredients:
2 duck breasts
1 bunch red leaf lettuce
1 bunch green leaf lettuce
3 roma tomatoes - sliced

steps:
1.  mix the the marinade ingredients together.  de-bone the breasts and soak in marinade for 30 minutes - 1 hour.  remove breasts from marinade and broil untill medium done.  be sure to bast with the marinade while cooking.  remove from grill and slice diagonally then serve over the tossed lettuce and tomato salad.

- montana outdoor

cucumber salad

prep time:  10 minutes
cook time:  20 minutes
servings:  4

ingredients:
2 cups cucumbers - peeled, cut lengthwise, seeded and sliced into thin half moons
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

steps:
1.  in a large bowl, combine cucumbers and salt and mix well.  add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. sprinkle with sesame seeds and mix.  let marinate for 20 minutes before serving.  adjust seasoning before serving.

- food network