One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Moroccan Sesame Cookies

Ghoriba Dial Janjlane 

(Moroccan Sesame Cookies)

Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavor, while their rustic texture makes them the perfect companion to a cup of mint tea.
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water

Finely grated zest of 1 medium-size lemon

Directions:
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.

In a dry pan over medium heat, lightly toast sesame seeds, stirring
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.

Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.

When seeds are cooled, place 1 cup (250 mL) sesame seeds in a
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.

In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.

Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.

Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.

Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.

Transfer to an airtight container and store in a cool, dark place for up
to 5 days. Makes 30 cookies

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Lemon-Miso-Labneh-Baked Fish With Turmeric-Parsley Vinaigrette

Lemon-Miso-Labneh-Baked Fish 

                             With Turmeric-Parsley Vinaigrette 
A medley of offbeat flavors comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami-tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. Serves.
Ingredients

Sauce:
14 oz (400 g) labneh
1/4 cup (60 mL) white miso
1 lemon
1-lb (455-g) side wild salmon

Turmeric-Parsley Vinaigrette  
1/4 cup (60 mL) finely chopped shallots
1/4 cup (60 mL) sliced parsley
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground turmeric
1/2 cup (125 mL) olive oil
Salt and pepper to taste
Directions:
Preheat oven to 375°F (191°C).

Stir labneh with miso in a medium-size bowl until evenly mixed.
Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L)
baking dish. Pour and spread labneh mixture around (not over) the fish

Top fish with lemon slices. Bake in centre of preheated oven until a
knife inserted into thickest part of fish and held for 10 seconds comes
out warm, 15 to 20 minutes.

Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey
and turmeric in a small bowl. Slowly whisk in oil until evenly mixed.
Stir in salt and pepper to taste.

When salmon is ready, spread labneh on serving plates or a platter.
Cut fish into four pieces and set over labneh. Serve drizzled with
vinaigrette.  Serves 4

Lamb Kleftiko With Herb-Pistachio Yogurt

Lamb Kleftiko with Herb-Pistachio Pesto Yogurt

Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who challenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds.  Serves 6

Ingredients:
Herb-Pistachio Pesto Yogurt
1 stalk green garlic, white and light green parts only, or 2 garlic cloves
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh dill fronds, plus more to garnish
1/4 cup (60 mL) flat-leaf parsley leaves
1/4 cup (60 mL) shelled raw pistachios
1/4 cup (60 mL) extra virgin olive oil
1 tub (500 g) full-fat plain Greek yogurt

Lamb
5 medium-size Yukon Gold potatoes, quartered lengthwise
1 large cooking onion, peeled, cut in 6 wedges
1 large tomato, cored, cut in 6 wedges
3 bay leaves
6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature
1/3 cup (80 mL) extra virgin olive oil
Zest and juice of 1 large lemon
4 large garlic cloves, minced
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) mustard powder
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) freshly ground pepper
6 sprigs fresh oregano
Directions:
For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as necessary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight container. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill.

For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 × 11 × 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

Place potatoes, onions, tomatoes and bay leaves in pan. Nestle lamb shanks in between vegetables.

In a medium-size bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, mustard powder, salt and pepper until creamy. Pour all over lamb and vegetables. Add fresh oregano.

Fold parchment on sides over lamb and cover with another piece of parchment. Tuck top parchment down sides, ensuring it is covered tightly to seal in moisture. Cover pan tightly with foil. Bake in oven until lamb and potatoes are fork-tender, 4 to 4 1/2 hours.

Raise oven temperature to 500°F (260°C) and remove foil and top parchment. Bake until lamb is golden, 7 to 8 minutes.

Serve lamb and vegetables straight from pan accompanied by pesto yogurt.   Serves 6

Chilled Avocado Soup

Chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.

Ingredients
1 pound California halibut
2 ripe avocados, skin and pits removed
4 cups vegetable stock
¾ cup cilantro, chopped and divided
2 green onions, green part only
1 clove garlic
3 teaspoons salt, divided
¼ teaspoon cumin
1 teaspoon ground black pepper
1 lemon, zested and juiced
1 ripe mango, skin and pit removed, diced
1 jalapeño, diced
¼ cup red onion, diced
Directions:
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.

Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.

While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, 

mango, 

jalapeño, 

red onion and remaining 

1 teaspoon of salt. 

Mix and set aside. 

To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.

Pacific Red Snapper In Papillote

Pacific Red Snapper 

Heart-Healthy Whole Pacific Snapper En Papillote

Pacific red snapper is a local fish widely available during the summer months. The fish’s delicate flavor is highlighted by fresh lemon and herbs. A 3-ounce serving of fish provides an average of 20 grams of lean, complete protein.  Make A Heart Healthy Meal With Minimal Prep And Clean Up

Ingredients
2 tablespoons fresh parsley
2 tablespoons fresh oregano
2 tablespoons olive oil
Salt and pepper to taste
1 small Pacific snapper, scaled and gutted
1 lemon, thinly sliced, plus wedges for serving
Parchment paper

Directions:
Cook's Note: The use of parchment paper as a baking vessel not only preserves the nutritional value and flavor of the fish, but also makes for a sophisticated presentation and easy cleanup.

Preheat oven to 400°.

Finely chop parsley and oregano and transfer to a bowl with olive oil, salt, and pepper; stir.

Make 3 shallow slits on each side of fish and rub ¾ of the fresh herb mixture all over. Lay lemon slices over each slit and add a few slices along with the remaining herb mixture to fish's cavity.

Cut parchment paper into a large enough piece to comfortably wrap fish.

To make a papillote: Lay fish on the parchment paper, fold two opposite sides up over the fish, and bring the other two sides together, rolling down toward the fish, making sure it stays in place.

Place papillote on a baking sheet and bake in pre-heated oven for 20 to 30 minutes, depending on the size of your fish.

Dress the snapper with more lemon juice and cracked pepper just before serving.

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Celery And Caramelized Date Salad With Goat Cheese And Toasted Walnuts

Celery and Caramelized Date Salad 

                        With Goat Cheese and Toasted Walnuts
This recipe combines crisp celery, sweet caramelized dates, tart goat cheese and crunchy walnuts with a simple dressing to create a flavor packed salad that is sure to satisfy your taste buds. This plant-powered dish comes packed with nutritional benefits. To name a few, walnuts are a good source of heart-healthy fats including omega-3s as well as plant-based protein, vitamins and minerals. Dates are a quality source of fiber and contain nutrients such as potassium, folate and magnesium. Celery is not only a hydrating vegetable, thanks to its high water content, but also serves as another source of fiber in this recipe, as well as vitamin K.
Ingredients:
6 celery stalks, thinly sliced (leaves included)
1 cup pitted Medjool dates, halved
3 ounces goat cheese, crumbled
½ cup walnuts
2 tablespoons olive oil, divided
½ lemon
Salt and pepper
Directions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the halved dates, cut side down, in the skillet, ensuring they are spaced apart for even caramelization. Without moving them, cook for 2 to 3 minutes, until the cut sides are golden and caramelized.

Flip the dates to the rounded side, season with salt and cook for about 1 minute. Remove the dates from the skillet and let them cool slightly before quartering.

Wipe the skillet clean with a paper towel and return it to medium heat. Add the walnuts to the same pan and toast them for 3 to 4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat, let them cool and roughly chop.

In a large bowl, combine the thinly sliced celery and its leaves with the juice from ½ a lemon, the remaining tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat.

Add the quartered dates and roughly chopped toasted walnuts to the bowl with the celery. Gently toss to combine, ensuring the ingredients are evenly distributed.

Transfer the salad to a serving dish and top with crumbled goat cheese. Garnish with extra celery leaves if desired and serve immediately to maintain the salad’s crisp texture. Serves 4.

Shaved Asparagus Salad With Parmesan And Vermicelli

                                       

Shaved Asparagus Salad with Parmesan and Vermicelli

This is bound to be one of your new favorite salad recipes! This quick, healthy salad recipe is light, delicious, and ready in 15 minutes, and it’s likely to be the easiest asparagus recipe you know.  Serves 2 

Prep time: 10 minutes,  Cooking time: 5 minutes,
Ingredients:

6-7 asparagus spears
Handful of greens/arugula
1 nest of vermicelli (approx 50g)
½ a lemon
2 tbsp extra virgin olive oil
1 tbsp Seasoning Salt
Directions:
Bring a kettle to a boil, and pour over the noodles, allow to sit for 5 minutes, drain, and run under cold water to cool. 

Using a vegetable peeler, shave the asparagus. Hold the hard, woody end and peel, this way you don’t have to worry about breaking off the inedible part. 

To serve, lay the noodles on the bottom of a serving dish, or on two plates. Place the greens on top, and then the asparagus. Using the vegetable peeler, shave the parmesan on top. 

Zest the lemon over the salad, and then squeeze the juice over. Finish with the olive oil, and seasoning salt.

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pulps removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:                                                                                         Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.  Not for freezing.

                                             

Marinated Fig and Goat Cheese Crostini

Ingredients
8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon, divided
Kosher salt and freshly cracked black pepper
8 fresh figs, diced or sliced in rings
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini
Directions:
In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.

In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.

Spread the goat cheese mixture on the crostini, then top with the figs. 

Cooks Note  If you don't have saba vinegar, substitute a balsamic reduction or aged balsamic vinegar.

Glazed Zucchini Brunch Cake

                                                        

Glazed Zucchini Brunch Cake

This tender, lemony cake uses unpeeled yellow zucchini, which helps amp up the citrusy hue. To achieve a light and fluffy crumb, liquid is wrung out of the grated zucchini so the loaf can properly rise and bake through evenly. The batter may seem thick at first, but the liquid still left in the squash is enough to keep this cake super moist.  Serves 8 

Ingredients:
Candied Lemon Slices
1 lemon, ends trimmed, sliced into 1/4-inch (5‑mm) thick rounds, seeds poked out
2 cups (500 mL) water
1 3/4 cups (425 mL) sugar
Zucchini Cake
Softened butter for greasing pan
2 1/2 cups (625 mL) all-purpose flour, plus more for 

    dusting
1 1/2 cups (375 mL) coarsely grated yellow zucchini, 

    about 1 medium zucchini
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) sugar
1/2 cup (125 mL) unsalted butter, melted, cooled 

   slightly

2 large eggs
3/4 cup (175 mL) 3.8% plain yogurt
1 tbsp (15 mL) finely grated lemon zest
1/2 tsp (2 mL) vanilla extract
Glaze
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) strained fresh lemon juice, plus more as 

    needed.
Directions:
Candied lemon slices: set a wire rack on a parchment-lined baking sheet. Set aside.

In a large pot, pour a 2-inch (5-cm) depth of water. Bring to a boil, then add lemon slices in an even layer. Reduce heat to medium-low and cook just until rinds are pliable—it’s OK if water doesn’t fully simmer—about 5 minutes. 

Gently remove with tongs to prepared rack. Drain pot, then add 2 cups (500 mL) water and sugar. Raise heat to high and bring to a boil, stirring occasionally to dissolve sugar. 

Return lemon slices in an even layer. Reduce heat to maintain a simmer. Cook, turning lemon slices halfway through, until centres are glossy and translucent, 25 to 30 minutes. 

Gently remove with tongs to rack, shaking off any excess syrup. Cool completely. Store in an airtight container, in even layers sandwiched between parchment, up to 3 days.

For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
Generously butter a 5 x 9-inch (13 x 23-cm) metal loaf pan. Dust bottom and sides with flour, tapping out excess. Set aside.

Transfer zucchini to a clean kitchen towel. Wring out zucchini to extract as much liquid as possible. Transfer to a small bowl, using your fingertips to loosen shreds. Set aside.

In a medium bowl, whisk flour with baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter and eggs until fully blended. Whisk in yogurt, lemon zest and vanilla until fully combined. 

Whisk in flour mixture, just until combined with some streaks remaining—batter will be thick. Using a spatula, fold in zucchini until fully combined and no streaks remain. Transfer to prepared pan, pushing to fill edges. Smooth top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 70 to 75 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack and cool completely.

For the glaze, combine icing sugar and lemon juice in a small bowl. (Add extra lemon juice if you prefer a thinner glaze.) Spread evenly over loaf, pushing to edges and letting it drip prettily down sides. Let stand until dry to the touch, about 15 minutes.

Pat lemon slices dry on paper towel, then arrange overtop of loaf. Serve immediately.   Serves 8

Lemony Bean & Brassica Soup With Napa Cabbage & Dill

Lemony Bean & Brassica Soup

With Napa Cabbage & Dill

From creator Chef Diane Kochilas: "Cabbage lovers rejoice! This brassica-heavy bean soup is packed with several members of the Brassica genus, one of the healthiest and most nutritious vegetable groups in the world. I can’t help but think this soup is like an Ikarian garden on steroids, so to speak, chock-full of various species of these cruciferous vegetables and roots, many of which have long provided easy, inexpensive, and health-giving opportunities to make a delicious dinner that doesn’t cost that much or take much to produce in one’s own backyard. You can play around with this, adding, say Brussels sprouts or even kale to the soup."

Ingredients:

½ lemon

1 small celery root (celeriac)

¾ cup extra-virgin Greek olive oil

1 large red onion, chopped

1 large leek, trimmed and chopped

1 small bunch Chinese celery, trimmed and chopped (with leaves)

½ small head Napa or Savoy cabbage, trimmed and finely shredded (about 3 cups)

1 large carrot, trimmed, peeled, and chopped 

1 parsnip, pared and cut into a ½-inch (1½-cm) dice

1 rutabaga, peeled and cut into a ½-inch (1½-cm) dice

1 kohlrabi, trimmed and cut into a ½-inch (1½-cm) dice

4 garlic cloves

4 cups canned navy or other white beans, preferably organic 

(Rancho Gordo Note: We recommend our Marcella or Alubia Blanca beans)

10 cups vegetable broth or stock, or water

2 bay leaves

6 thyme sprigs

Fresh strained juice of 1 lemon, or more to taste

Sea salt and freshly ground black pepper

1 small bunch dill, leaves snipped or chopped

Directions:

Prepare acidulated water by squeezing and dropping half a lemon into 3 cups of water in a medium mixing bowl. Trim, peel, and dice the celeriac (celery root) and place it in the acidulated water. Set aside until ready to use.

Drain the celeriac. In a large soup pot, heat ¼ cup of olive oil and cook the onion, leek, celery, celeriac, carrot, parsnip, rutabaga, and kohlrabi until translucent and al dente, and until the onions are soft. Stir the garlic into the vegetable mixture. 

Add the beans, stock or water, bay leaves, and thyme. Reduce heat to low, bring to a simmer, keep the lid on the pot ajar, and cook until the vegetables are very tender, about 35 to 40 minutes. Fish out the thyme and bay leaves with a spoon and discard.

Using an immersion blender, puree a little bit of the soup in the pot, about 1½ cups or so—use your judgment to “eyeball” it. Doing this will create a creamy texture. 

Stir in the cabbage and cook the soup for 15 more minutes, or until the cabbage is tender. Whisk the lemon juice and remaining olive oil together in a small bowl and add the mixture to the soup. Season to taste with salt and pepper, and stir in the dill. Adjust seasoning with salt and pepper, and serve.  Makes 8 servings.

Diane Kochilas is a chef and award-winning author of numerous cookbooks, including a favorite of ours, called Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die. This recipe is from her new book, The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity. It publishes on March 26th and we can't wait to get a copy. There are so many good things to eat the this region, and it's part of the famous Blue Zones that enjoy amazing longevity. Spoiler alert: Beans are almost always a part of the long-life equation.

White Beans, Asparagus with Crispy Chicken

White Beans And Asparagus, With Crispy Chicken

A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Ingredients:
The beans
½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil Kosher salt and black pepper, plus more to taste
1 tablespoon olive oil
2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
1-2 cups chicken stock
1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
Flaky salt, for serving
Lemon, for serving (optional)

Directions:
Prepare the beans: 

Cook beans in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.

Cook the chicken:                                                            Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. 

Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. 

Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. 

At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind. 

Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce. 

Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente. 

Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.