Buttery Hasselback Beets With Sautéed Greens & Grilled Steak With Blue Cheese

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak 

Riff on a classic steak dinner with beets by using them and their leafy tops in place of the classic potato and wilted spinach sides. Just like with potatoes, hasselback-style beets cook up a bit more quickly, getting nicely coated in butter, and they make for a pretty dish. The greens are sautéed with tender leeks and finished with arugula and toasty pine nuts. And the blue cheese is for the steak, but its rich, savoury flavor really goes with everything on the plate.
Ingredients:
2 lbs (905 kg) bavette (skirt) steak or 4 rib-eye steaks, at least 1 inch (2.5 cm) thick
2 to 3 tsp (10 to 15 mL) olive oil
1 tsp (5 mL) each kosher salt and coarsely cracked black peppercorns, plus more for beets
4 large or 8 medium-size beets with greens attached, about 2 bunches
2 leeks, white part only, cut in half and rinsed
¼ cup (60 mL) pine nuts
2 tbsp (30 mL) butter, divided
4 fresh thyme sprigs (optional)
2 cups (500 mL) lightly packed baby arugula
3 oz (85 g) creamy blue cheese, such as Saint Agur or Gorgonzola

Directions:
Remove meat from fridge. Using a sharp knife, cut membrane from
skirt steak, if still attached. Pat beef dry with paper towels. Rub
steaks with oil, salt and pepper. Bring to room temperature. This will
take 1 to 2 hours.

Meanwhile, separate beets and tops. Wash and scrub all.
Thickly slice greens and refrigerate until ready to use. Thinly
slice leeks.

Toast pine nuts in a frying pan set over medium heat until lightly golden, 4 to 5 minutes. Turn pine nuts on to a plate and set aside. Melt 1 tbsp (15 mL) butter in a large frying pan set over medium-high heat. When bubbling, add leeks. Cook, stirring often until softened, 7 to 8 minutes. Remove from heat and set aside in pan until just before serving.

Peel beets. Thinly slice each raw beet, working carefully and making sure not to slice straight through to the bottom, so leaving the base intact. If you accidentally slice all the way through here and there; don’t stress, the foil will hold the pieces together. Set 1 large or 2 

small beets on a square of foil.

Repeat with remaining beets and more foil. Cut 1 tbsp (15 mL) butter into small cubes. Scatter butter over beets and sprinkle  with salt and pepper. Top with a thyme sprig. Wrap each beet with the foil they’ve been set on.

Preheat barbecue to medium-high.  Place beets on one side of grill. Barbecue beets until fork-tender, about 30 minutes. Carefully poke beets through the foil with a fork. When beets are almost tender, turn off one side of grill. Move beets to that side. Increase other side of 

grill to high.

When really hot, barbecue steaks until done as you like. If using skirt steak, sear for about 2 to 3 minutes per side for medium-rare. If using rib-eye, grill for about 4 minutes per side for medium-rare, depending on the thickness of the steak.

When done, remove beets to plates and steak to a platter. Loosely cover with foil. Let steak rest for 10 minutes while you sauté the greens. Set pan with sautéed leeks over medium-high. When warm, slowly begin to add prepared beet greens.

Cook, stirring occasionally until wilted, 2 to 4 minutes. When done, stir in arugula and remove from heat.

If using skirt steak, thinly slice against the grain. Divide steaks between plates. Crumble blue cheese overtop. Divide greens and foil packets between plates. Sprinkle greens with pine nuts. Serve immediately. Serves 4

Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

White Bean And Lemon Pepper Tuna Tartine

White Bean And Lemon Pepper Tuna Tartain

Tartine is just a fancy way of saying "toast," and this lemony tuna and white bean (cannelloni) version is so easy to prepare, it is sure to become a go to lunch. Light, bright, and mayo free. This is not your grandma's 
tuna salad.
Ingredients:
1 can tuna packed in olive oil, drained
1 can white beans, (cannelloni) drained and rinsed
1/2 red onion, thinly sliced
2 cups arugula
1 lemon, zested and juiced
3 tablespoons EVOO
1 teaspoon black pepper
2 teaspoons salt
4 slices bread, toasted

Directions
In a medium mixing bowl, add tuna and flake with a fork. Add white beans and red onion, arugula, lemon zest and juice, olive oil, black pepper and a sprinkle of flaky salt.

Toss together (massage the salad by hand) and then spoon the salad over toast.  Finish with more freshly cracked black pepper and a sprinkle of flaky salt.

Beets Carpaccio And Burattò

Beet Carpaccio

Beets take the front and center stage with this delicious appetizer served with a crusty bread.

Ingredients:
1 yellow beet, peeled, thinly sliced
1 red beet, peeled, thinly sliced
1 tablespoon honey
½ cup white vinegar
¼ cup olive oil
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup of arugula
Balsamic glaze
1 ball of burrata
¼ cup pistachios, chopped

Directions:
Place yellow and red beets in separate bowls.

In a medium bowl add honey, vinegar, olive oil, salt, and pepper. Whisk to combine. Pour half of the marinade over the yellow and red beets. Cover and refrigerate 3 hours or overnight.

Arrange the beets on a serving platter in an alternating overlapping pattern. Toss arugula in leftover marinade and pile it in the center of the platter. Drizzle with balsamic glaze and top with burrata and chopped pistachios. Serve with toasted bread.  

Serves 4

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Mini Panini With Porchetta Tenderloin & Caper Mayo

                                                      

Mini Panini With Porchetta 

Tenderloin & Caper Mayo

Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.           
Ingredients:

Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan

Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil

Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving

Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough.  Clean the sides of the bowl and cover tightly with plastic wrap.  Let rise at cool room temperature for 16 to 24 hours.

Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.

Preheat oven to 450°F (232°C).

Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.

For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.

Let pork sit at room temperature for 30 ­minutes. Preheat oven to 350°F (177°C).

Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)

When ready to serve, slice pork 1/3 inch (3 ­mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and ­few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini

Potato Chip Salad

                                                         

Potato Chip Salad

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies, Trader Joe's, or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives.

Ingredients:

1 lime, sliced into thin rounds, ends saved or juicing
1/4 cup (60 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) salt
2 cups (500 mL) packed torn frisée leaves
2 cups (500 mL) packed baby arugula
1/2 cup (125 mL) packed flat-leaf parsley leaves
1/2 cup (125 mL) packed mint leaves
1 cup (250 mL) kettle-cooked salt and vinegar chips
Flaky sea salt and freshly ground pepper to taste
Arugula microgreens for serving (optional)

Directions: 

In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine-mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.)

Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use.

Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4

Black Bean Burger ~ Vegan

  

Black Bean Burger  ~  Vegan

Ingredients

2 cups black beans, drained and mashed with a fork.
1 cup seasoned bread crumbs

1/4 cup grated onion
1/2 teaspoon chili powder
1 egg
S&P
Canola oil for grilling pan
1 to 2 Kaiser rolls
Arugula for serving
Mayonnaise for serving
Sliced tomatoes for serving

Directions:
Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties.

Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo.

Vegan ZLT Sandwich

Vegan ZLT Sandwich

The beloved BLT is given a vegan-friendly update using ribbons of marinated zucchini and a super creamy mayo made from cashews which have been soaked overnight. A high-speed blender is essential to blend the nuts fully, so if you don’t have one, swap in store-bought vegan mayo instead. Grey zucchini is slightly sweet with tender skin flecked with soft green and grey tones.

Ingredients:

Vegan Mayo

1 1/2 cups (375 mL) raw cashews

1/2 cup (125 mL) water

4 tsp (20 mL) strained fresh lemon juice

1 tsp (5 mL) Dijon mustard

1/2 garlic clove, peeled

Salt and freshly ground pepper to taste

Marinated Zucchini

1 medium green or grey zucchini, about 12 oz (340 g), trimmed

Salt to taste

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) strained fresh lemon juice

1 tbsp (15 mL) finely sliced chives

1 tbsp (15 mL) finely chopped parsley

1/2 garlic clove, finely grated

Freshly ground pepper to taste

Sandwiches

8 slices sourdough boule

1 to 2 large heirloom tomatoes, thinly sliced

Salt and freshly ground pepper to taste

1 cup (250 mL) micro arugula or radish sprouts

Directions:

For the vegan mayo, place cashews in a 4-cup (1-L) Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.

Drain cashews and place in a high-speed blender. Add 1/2 cup (125 mL) fresh water, lemon juice, Dijon and garlic. 

Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 minutes. Season with salt and pepper. Blend on high speed until fully combined, about 30 seconds. 

Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the marinated zucchini, thinly slice zucchini lengthwise into paper-thin ribbons on a mandoline. (Or shave off ribbons with a vegetable peeler). Transfer to a colander set over a bowl. Season with salt, gently tossing to ensure each slice is fully coated. Let stand until zucchini is lightly softened and some liquid has drained, 15 to 20 minutes. Rinse well under cold, running water.

In a medium bowl, whisk oil, lemon juice, chives, parsley and garlic. Lightly season with salt and pepper. Shake off excess liquid from zucchini, then pat dry with paper towel, firmly pressing to remove as much liquid as possible. Add to oil mixture, tossing to coat fully. Transfer to an airtight container. Refrigerate up to 1 day.

5. For the sandwiches, smear each slice of bread generously with vegan mayo. Divide marinated zucchini among four bread slices. Top with tomatoes. Season with salt and pepper. Top with microgreens. Top with remaining four slices of bread, mayo side down. Cut sandwiches in half and serve immediately.

 

Serves 4 

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Roasted Butternut Squash, Spinach, And Arugula Salad With Dried Cranberries And Warm Cider Vinaigrette And Pumpernickel Toasts

Roasted Butternut Squash Spinach and Arugula Salad with Dried Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts  Serves 8 to 10.. 
Ingredients:
3 lbs. butternut squash, peeled and diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil, divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel
Directions:
1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to  8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.

3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.

4. Place the spinach and arugula in a large salad bowl  and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately   with a piece of the Pumpernickel Toast on 
the side.

Lemon Garlic Pasta With White Beans and Arugula ~ Vegan

      

Lemon Garlic Pasta With White 

       Beans And Arugula ~ Vegan

Ingredients
Sauce
2/3 cup raw cashews
1 cup water
1/4 cup fresh lemon juice
2 Tbsp nutritional yeast
2 cloves garlic, peeled
1/2 tsp sea salt
1/2 tsp lemon zest

Pasta

12 oz pasta of choice, Penne Pasta works great 
2 Tbsp olive oil
4 cloves garlic, pressed or minced
1 (15 oz.) can cannellini beans, rinsed and drained (or sub chickpeas, but they’ll be more firm)
2 cups cherry or grape tomatoes, halved
1/4 tsp sea salt
6 cups baby arugula
For Serving optionalVegan parmesan cheese (or store-bought)

Directions:

Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.

Pasta: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.

Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.

Sauce: Drain the cashews and add them to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.

Pasta: Test your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to combine. Once the arugula has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.

Serve warm garnished with vegan parmesan cheese, if desired. Leftovers keep for 3-4 days. Not freezer friendly.

Tortellini Soup With Italian Sausage

Tortellini Soup With Italian Sausage

1 lb. Italian Sausage
1 medium onion, finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 pinches dried red pepper
1 1/2 tablespoon tomato paste
1 (14.5 ounce) can fire roasted tomatoes

2 cups beef broth

4 cups vegetable broth
10 ounces refrigerated tortellini
3 cups arugula (or spinach)
Grated Parmesan Cheese

Directions:

Brown Italian sausage with onion and garlic, add dried herbs, tomato paste,  vegetable broth, tortellini and arugula.  Simmer until tortellini is done.  Serve.

Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Sweet Potato Salad

Sweet Potato Salad

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.  Serves 4

Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper

Directions:

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes

A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.

Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.

Avocado – It adds creamy richness to this hearty sweet potato salad.

Pepitas – For crunch!

Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.

Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Best Egg Salad Skip The Mayo, Bring On The Beans

Best Egg Salad

3 hard boiled eggs

1 can white beans
1 or 2 cloves garlic finely grated

2 teaspoon Dijon Mustard
1 Tablespoon capers chopped
Bunch tender chopped herbs
Squeeze lemon juice
Drizzle olive oil
Cracked black pepper
Sea salt

Radishes sliced thin
Peppery arugula

Directions:

Chop or Dice the boiled eggs.  Drain the can of beans. Place in blender and smooth to a paste. chopped herbs, squeeze of lemon juice,  Add the garlic, Dijon mustard, chopped capers, squeeze lemon juice,, Stir to mix well. Add chopped herbs, cracked pepper, sea salt,  Spread on toasted bread or crackers,: garnish with radishes, arugula, and drizzle of olive oil. 

Grapefruit Avocado Arugula Salad

Grapefruit Avocado Arugula Salad

Yield: 2

Description
This grapefruit avocado salad is the perfect winter salad with a blend of spicy arugula, creamy avocado, blue cheese and fruit. Serve as a side or add protein to make it a main dish.

Ingredients

3-4 cups fresh arugula or other baby greens
1 grapefruit, segmented
1/2 avocado, sliced
2-3 T walnuts, chopped
2-3 T fresh blue cheese, crumbled
2-3 T dried cranberries
1/4 cup basic balsamic dressing

Instructions

Divide arugula between two salad bowls. Top each with the remaining ingredients. Serve with balsamic dressing.

Dressing:

Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon maple syrup
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon sea salt
fresh or dried herbs (optional)

Directions:
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

Roasted Dijon-Brushed Chicken Breasts With Herb Crust, Sweet Potato And Arugula Risotto

Roasted Dijon-Brushed Chicken Breasts With 

Herb Crust, Sweet Potato And Arugula Risotto

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining dish. Chef Poitras from The Peninsula Restaurant, Niagara Canada.

Ingredients:
1 small sweet potato, cooked
4 bone-in chicken breasts
Salt and freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary

Risotto
1 tbsp (15 mL) olive oil
1 small leek, white and light green part only, cut into matchstick pieces
1 1/2 cups (375 mL) sliced shiitake mushrooms
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) chopped fresh rosemary
2 tbsp (25 mL) butter
1 1/4 cups (300 mL) arborio rice
1/3 cup (75 mL) Chardonnay or other white wine
3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock
1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed
1/4 cup (50 mL) whipping cream
1/3 cup (75 mL) freshly grated Parmigiano Reggiano

Garnish:
Baby watercress

Directions:
Preheat oven to 425°F (220°C).

Peel and dice sweet potato.

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.

For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl.

Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add Chardonnay and cook until absorbed.

Add 1 cup (250 mL) hot stock; adjust heat so stock bubbles gently and is absorbed slowly. Continue adding 1 cup (250 mL) stock at a time, stirring almost constantly, for 15 minutes.

Add diced sweet potato and mushroom mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender.

Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted.

Stir in Parmigiano and season with salt and pepper to taste.

Spoon risotto into wide bowls and top with herb-crusted breasts. Garnish with watercress and serve immediately.   Serves 4

Warm Lobster Salad With Truffle Vinagrette

Total Time: 1 hr 2 min
Prep: 20 min
Cook: 42 min
Yield:4 servings



Ingredients
Creamed Potatoes:
4 cups peeled and diced white potatoes (about 2 pounds)
Salt
3/4 cup heavy cream
1 head Roasted Garlic, pulp removed
1/8 teaspoon freshly ground white pepper
Lobster Salad:
2 whole lobsters, (about 2 pounds each) cooked, meat removed and diced, and shells reserved
Salt
1 1/2 sticks of butter
4 cups creamed potatoes, hot
4 ounces shaved Parmigiano-Reggiano cheese
4 cups fresh baby arugula, washed and patted dry
1 tablespoon finely chopped fresh parsley leaves

Directions
Creamed Potatoes:
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to incorporate well. Mix in the white pepper.
Lobster Salad:
Season the lobster meat with salt, to taste, and set aside. Using a sharp knife, chop 1 lobster shell.
In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low for about 10 minutes. Remove and strain.

In a saute pan, over medium heat, add 2 tablespoons of the lobster butter. When the butter is hot, add the diced lobster and saute for 2 minutes.

To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon 1/4 of the lobster of each circle of potatoes. Spoon 1/4 of the butter, or to taste, around each circle of potatoes. Arrange 1/4 of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley.

Recipe courtesy of Emeril Lagasse

Pair with Chardonnay

Brussels Sprout Leaf Salad

Brussels Sprout Leaf Salad

Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano

*

Directions
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe courtesy of Giada De Laurentiis