Category: VEGETABLES

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

  • Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
  • Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

  • Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
  • Cook the other side for another minute.
  • Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
  • Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
  • Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


  • Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
  • Place them in the bowl, add the dill, and toss to combine.
  • Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
  • Taste and season to taste with more salt and pepper as needed before serving.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
1 tablespoon FRESH chopped chives
1 teaspoon FRESH chopped rosemary leaves
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

  • Combine the above ingredients, bringing to a SLOW boil.
  • Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni
1/2 cup heavy cream or 1 SMALL can of evaporated milk

  • Stir in heavy cream and macaroni, heating through.

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.

 

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

Adapted from Marley Spoon’s Eliza Winograd

FRESH ground sea salt & black pepper
1 tablespoon avocado oil
1 + 1 + 3 tablespoons butter
1/3 cup Parmesan cheese, divided
2-3 cups potato gnocchi
1 tablespoon FRESH thyme leaves
2 tablespoons FRESH sage, chopped
1/3 cup chopped pecans
1 shallot, FINELY chopped
1 sweet potato, peeled and diced

  • You have to time this just right so that the gnocchi are not done too quickly. Fill a large pot with salted water and bring to a boil.
  • Add gnocchi to boiling water and cook, stirring, until tender and most of the gnocchi float to the top, 2–3 minutes.
  • Reserve 1 cup cooking water; drain gnocchi and return to pot.
  • Heat 1 tablespoon oil in a large skillet over medium-high.
  • Add chopped pecans and sage. Cook, stirring, until nuts are golden brown and fragrant, 2–3 minutes (WATCH CLOSELY)
  • Using a slotted spoon, transfer sage and pecans to a paper towel-lined plate to drain. Season with a little salt.

  • Heat 1 tablespoon oil and 1 tablespoon butter in same skillet over medium-high.
  • Add sweet potatoes and a pinch of salt and pepper. Cook, stirring, until browned and almost soft, about 7-8 minutes.
  • Add 2 more tablespoons butter, thyme leaves and shallots. Cook, stirring, until shallots are softened and butter is browned, 2–3 minutes more.
  • Add reserved cooking water and most of the Parmesan. Cook over medium-high, gently stirring, until sauce is thickened, about 2 minutes.
  • Fold in MOST of the pecan mixture. Season to taste with salt and pepper.

  • Sprinkle with remaining crispy pecans, sage and Parmesan.
  • Serve immediately.

SCALLOPED SWEET CORN CASSEROLE

This is one of those recipes that was immediately altered (because I ended up not having the ingredients on hand that I thought I did so I substituted 😀 ) and was such a hit that we’ll never go back and make it the way the recipe directed.

SCALLOPED SWEET CORN CASSEROLE
4 teaspoons cornstarch
2/3 cup water
1/4 cup butter
1 can Green Giant white shoepeg corn
3 green onions, sliced thin
2 cups frozen corn
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme leaves
1 tablespoon sugar
3 LARGE eggs
2/3 + 3/4 cups WHOLE milk, divided
3 cups bread cubes (I used a buttermilk)
1 1/2 cups Crispix cereal (or rice Krispies), crushed
3 tablespoons butter, melted

  • Preheat oven to 350°.
  • In a small bowl whisk together the cornstarch and water until smooth.
  • In a large skillet melt butter over medium heat.
  • Add corn, green onions, 2/3 cup milk, thyme leaves, FRESH ground sea salt and black pepper, stirring to blend. Bring to a SLOW boil.
  • Stir in cornstarch mixture and reduce heat, simmering until the moisture is absorbed and the sauce thickens. Remove from heat and cool slightly.
  • While the corn portion is cooling, whisk the eggs together with the 3/4 cup milk.
  • Fold in bread cubes, stirring to absorb the egg mixture.
  • Fold in corn mixture.
  • Transfer to prepared 8×8 baking dish.
  • Bake, uncovered, 30-35 minutes.
  • In a small bowl melt butter.
  • Fold in cereal pieces to form a crumbly mixture.
  • Spread evenly over top of the casserole and return to the oven for 10 minutes until golden brown.

BRUSSELS SPROUTS CASSEROLE

Fortunately I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions 😀 – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

  • Preheat oven to 400°.
  • Cook bacon pieces crisp in large saute pan.
  • Remove bacon to drain on paper toweling with a slotted spoon.
  • Add avocado oil to saute pan.
  • Add shallots, sauteing 2-3 minutes until beginning to caramelize.
  • Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
  • Season generously with FRESH ground sea salt and black pepper.
  • Add thyme, and saute a bit longer until fragrant.
  • In a separate sauce pan melt butter.
  • Whisk in flour, cooking until golden.
  • Alternately add chicken broth and cream, stirring constantly until begins to thicken.
  • Add cheese and lemon zest.
  • Adjust seasoning.
  • Fold together the sauce and Brussels sprouts.
  • Top with crispy onions.
  • Bake 20-25 minutes until bubbly.

CANDIED BUTTERNUT SQUASH

CANDIED BUTTERNUT SQUASH
2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

  • Cut squash lengthwise into quarters.
  • Remove and discard seeds.
  • Cut each quarter into 1/2 inch slices
  • Arrange squash on shallow baking pan lined with foil.
  • Cover pan with foil and bake 35-40 minutes until tender.
  • Combine brown sugar and butter.
  • Spread over squash pieces.
  • Return pan to oven and bake another 15-20 minutes, basting occasionally.

CARAMELIZED CABBAGE

CARAMELIZED CABBAGE
1 small head green cabbage
1/4 cup butter
FRESH ground sea salt and black pepper, to taste
8 ounces plain Greek yogurt
4 + 1 tablespoons Italian tomato paste
1 teaspoon red pepper flakes
3 cloves garlic, minced

  • Preheat oven to 350°.
  • Whisk together the yogurt, 4 tablespoons tomato paste, red pepper flakes and garlic. Set aside.
  • Cut cabbage in half through the core. Cut each half into 4 quarters.
  • Melt butter in cast iron pan.
  • Place cabbage quarters in hot butter and season with FRESH ground salt and pepper.
  • Sear well on each cut side.
  • Whisk together 1 tablespoon of tomato paste and 1/2 cup water.
  • Add tomato water mixture to pan.
  • Place pan in oven and bake 30 minutes.
  • Remove pan and spread a layer of tomato mixture over cabbage pieces.
  • Return pan to oven for 10-15 minutes more until cabbage is tender.

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.

LEMON ARTICHOKE CHICKEN & RICE

LEMON ARTICHOKE CHICKEN & RICE
4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.