Search Results for: garlic

Grilled Skirt Steak with Cilantro Chimichurri Sauce

Grilled Skirt Steak with Cilantro Chimichurri Sauce

Grilled Skirt Steak with Cilantro Chimichurri Sauce

Grilled Skirt Steak with Cilantro Chimichurri Sauce

Grilled Skirt Steak with Cilantro Chimichurri Sauce For the Marinade: 1 pound skirt steak 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Zest of 1 lemon 2 garlic cloves, finely minced 1 pinch red pepper flakes 1 tablespoon olive oil For the Chimichurri Sauce: 2 garlic cloves, finely minced 1/2 onion, finely minced Juice of… Read More »

Grilled Skirt Steak with Cilantro Chimichurri Sauce For the Marinade: 1 pound skirt steak 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Zest of 1 lemon 2 garlic cloves, finely minced 1 pinch red pepper flakes 1 tablespoon olive oil For the Chimichurri Sauce: 2 garlic cloves, finely minced 1/2 onion, finely minced Juice of… Read More »

Greens Recipes

Greens Recipes

Greens Recipes

Greens Recipes

Easy Greens, Olive & Sundried Tomato Sauté Collards or Kale, Beet Greens or kohlrabi greens Garlic Sundried Tomatoes (in olive oil, if dried then soak first) Cured Kalamata Olives in olive oil Pine Nuts Olive Oil or Walnut Oil Sea Salt Heat oil in sauté pan. Chop kale and beet greens into bite size pieces.… Read More »

Easy Greens, Olive & Sundried Tomato Sauté Collards or Kale, Beet Greens or kohlrabi greens Garlic Sundried Tomatoes (in olive oil, if dried then soak first) Cured Kalamata Olives in olive oil Pine Nuts Olive Oil or Walnut Oil Sea Salt Heat oil in sauté pan. Chop kale and beet greens into bite size pieces.… Read More »

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette

Broccoli Vinaigrette 1 bunch of broccoli 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 garlic clove minced 1/2 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil salt to taste 12-15 black olives, green or black Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for… Read More »

Broccoli Vinaigrette 1 bunch of broccoli 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 garlic clove minced 1/2 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil salt to taste 12-15 black olives, green or black Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for… Read More »

Escarole and White Bean Soup

Escarole and White Bean Soup

Escarole and White Bean Soup

Escarole and White Bean Soup

Escarole is a variety of endive. The leaves are broader, paler and less bitter than other members of the endive family. Escarole, kale and chard, are hearty greens that thrive late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. Escarole and endive… Read More »

Escarole is a variety of endive. The leaves are broader, paler and less bitter than other members of the endive family. Escarole, kale and chard, are hearty greens that thrive late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. Escarole and endive… Read More »

Roast Chicken with Thyme and Onions

Roast Chicken with Thyme and Onions

Roast Chicken with Thyme and Onions

Roast Chicken with Thyme and Onions

Thyme Plants Some of you will have thyme in your shares this week. Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In… Read More »

Thyme Plants Some of you will have thyme in your shares this week. Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In… Read More »

Peas with Shrimp, Basil, and Penne

Peas with Shrimp, Basil, and Penne

Peas with Shrimp, Basil, and Penne

Peas with Shrimp, Basil, and Penne

Peas with Shrimp, Basil and Penne 1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise 1/2 cup chopped fresh basil 5 Tbs. extra-virgin olive oil 1 Tbs. finely grated lemon zest Kosher salt 1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) 3/4 lb. dried penne Freshly ground black… Read More »

Peas with Shrimp, Basil and Penne 1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise 1/2 cup chopped fresh basil 5 Tbs. extra-virgin olive oil 1 Tbs. finely grated lemon zest Kosher salt 1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) 3/4 lb. dried penne Freshly ground black… Read More »

Asparagus and Mushroom Salad

Asparagus and Mushroom Salad

Asparagus and Mushroom Salad

Asparagus and Mushroom Salad

1 pound asparagus 1/2 pound mushrooms, thinly sliced 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula 2 to 3 tablespoons fresh lemon juice (to taste) Salt and freshly ground pepper to taste 1 small garlic clove, minced or pureed 5 tablespoons extra virgin olive oil 1 ounce slivered Parmesan Steam… Read More »

1 pound asparagus 1/2 pound mushrooms, thinly sliced 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula 2 to 3 tablespoons fresh lemon juice (to taste) Salt and freshly ground pepper to taste 1 small garlic clove, minced or pureed 5 tablespoons extra virgin olive oil 1 ounce slivered Parmesan Steam… Read More »

Tuscan Bean and Wilted Arugula Salad

Tuscan Bean and Wilted Arugula Salad

Tuscan Bean and Wilted Arugula Salad

Tuscan Bean and Wilted Arugula Salad

3/4 cup dried white kidney beans 1 bay leaf 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 5 teaspoons extra virgin olive oil, divided 4 garlic cloves, thinly sliced 1 tablespoon fresh lemon juice 6 cups trimmed baby arugula 3/4 cup thinly sliced red onion Sort and wash beans; place in a large… Read More »

3/4 cup dried white kidney beans 1 bay leaf 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 5 teaspoons extra virgin olive oil, divided 4 garlic cloves, thinly sliced 1 tablespoon fresh lemon juice 6 cups trimmed baby arugula 3/4 cup thinly sliced red onion Sort and wash beans; place in a large… Read More »

5 Simple Steps for Making Vegetable Stock from Scratch:

5 Simple Steps for Making Vegetable Stock from Scratch:

5 Simple Steps for Making Vegetable Stock from Scratch:

5 Simple Steps for Making Vegetable Stock from Scratch:

Step 1. Whenever you prepare food, save your preferred scraps (see “Keep” and “Avoid” lists below). Store in a gallon freezer bag or storage container in your freezer, adding additional scraps as acquired. Step 2. When the container is full, put the frozen scraps in a big soup pot with some seasonings (see list below)… Read More »

Step 1. Whenever you prepare food, save your preferred scraps (see “Keep” and “Avoid” lists below). Store in a gallon freezer bag or storage container in your freezer, adding additional scraps as acquired. Step 2. When the container is full, put the frozen scraps in a big soup pot with some seasonings (see list below)… Read More »

Simple Radish Green Soup

Simple Radish Green Soup

Simple Radish Green Soup

Simple Radish Green Soup

Save the radish greens, rinse. Warm 2 T olive oil in a medium saucepan over med heat. Add an a small onion that has been quartered and a clove of garlic sautéing, along with a bit of salt. Stir to wilt the greens. Add a cup of chicken stock (vegetable stock or even water). Add… Read More »

Save the radish greens, rinse. Warm 2 T olive oil in a medium saucepan over med heat. Add an a small onion that has been quartered and a clove of garlic sautéing, along with a bit of salt. Stir to wilt the greens. Add a cup of chicken stock (vegetable stock or even water). Add… Read More »

Spinach and Cheese Stuffed Beef Tenderloin

Spinach and Cheese Stuffed Beef Tenderloin

Spinach and Cheese Stuffed Beef Tenderloin

Spinach and Cheese Stuffed Beef Tenderloin

Spinach stuffing is one of my favorites. Fresh spinach should be available at the market for a while. Sometimes the day after or the weekend after Thanksgiving I like to prepare something really different. This is a great recipe that will work throughout the holiday season. 1 (2 1/2- pound) beef tenderloin 1/4 cup extra-virgin… Read More »

Spinach stuffing is one of my favorites. Fresh spinach should be available at the market for a while. Sometimes the day after or the weekend after Thanksgiving I like to prepare something really different. This is a great recipe that will work throughout the holiday season. 1 (2 1/2- pound) beef tenderloin 1/4 cup extra-virgin… Read More »

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasting Brussels sprouts has made them a much more accepted vegetable. Years ago Brussels sprouts were boiled and over cooked. The Brussels spouts would never get eaten. This recipe will have you wanting more.  Add some of the baby onions for just a little extra flavor! It is rare that you get them on the… Read More »

Roasting Brussels sprouts has made them a much more accepted vegetable. Years ago Brussels sprouts were boiled and over cooked. The Brussels spouts would never get eaten. This recipe will have you wanting more.  Add some of the baby onions for just a little extra flavor! It is rare that you get them on the… Read More »