Dragon's Tongue Beans with Aioli

For the aioli: 
Put the following into the blender:
A whole egg
A pinch of sea salt
¼ cup extra-virgin olive oil
-Blend on high.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated
-Then add 3 TBS fresh lemon juice.
-Finely chop 1-3 cloves of garlic with some salt until smooth and then stir it into the mayonnaise. 
For the beans: 
-Tip and tail 1 pound of Dragon's Tongue beans.
-Steam them until just tender, about 3-5 minutes. 
-Toss the beans with some garlic aioli.
-Taste for salt and serve warm.

 

Sue’s Garden Quesadillas

Peas and cheddar are amazing together!

-Roughly chop 1 small handful of snow peas.

-Grate 2-3 carrots.

-Chop up some dill and/or cilantro.

-Grate some cheese (sharp cheddar, queso fresco or spicy jack would be nice).

-Melt some butter over low heat in a large frying pan.

-Add 2 corn tortillas and fry on one side until lightly browned.

-Flip over; on half the tortilla add some cheese, some peas, some green onions and some dill.

-Top with some more cheese, fold over and fry over very low heat until the cheese is melted and the tortillas are browned.

Summer Squash Cake with Ginger and Hazelnuts

-Preheat your oven to 350 degrees.

-Sift together the following:

2 cups flour

1 tsp baking soda

¾ tsp baking powder

½ tsp salt

-Stir in 1¼ cups sugar.

-Grate enough summer squash so you have 1½ cups.

-In another bowl, whisk together the following:

2 large eggs

½ cup melted butter

⅓ cup orange juice

2 tsp orange zest

2 tsp peeled and grated ginger root

1 tsp vanilla extract

-Pour the wet ingredients into the bowl with the flour and stir until just combined.

-Fold in ½ cup chopped hazelnuts and the summer squash.

-Butter and flour a 8x8 square pan.

-Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30-35 minutes.

Ronde de Nice Squash and Carrot Fritters with Yogurt Dip

Summer Squash and Carrot Fritters with Yogurt Dip

-Grate 4 small carrots.

-Then grate 2 large Ronde de Nice summer squash.

-To make the batter for the fritters: in a large bowl, whisk together the following:

1 cup flour, more as needed

1 tsp baking powder

1 tsp ground coriander

½ tsp sea salt

-In a separate large bowl, whisk together the following

1 cup milk, more as needed

1 large egg

¼ tsp grated lemon zest

¼ tsp pepper

-Pour dry ingredients into wet; whisk until just blended, batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour.

-Stir in the carrots, zucchini and scallions.

-Allow to rest for 30 minutes.

-To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the 1 finely chopped garlic clove and ¼ tsp sea salt.

-In a small bowl, whisk together:

½ cup plain yogurt

1 TBS chopped mint or cilantro

1 TBS extra virgin olive oil

The garlic/salt mixture

-Cover and refrigerate until ready to use.

-Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).

-Line a cookie sheet with paper towels.

-Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.

-Fry, turning occasionally, until golden all over, about 3 to 4 minutes.

-Use a slotted spoon to transfer fritters to the cookie sheet to drain.

-Transfer fritters to a platter or plate; sprinkle with sea salt and serve with yogurt dip.

Stuffed Eggplant with Lamb and Pine Nuts

-Preheat the oven to 425 degrees.

-Cut 2 large eggplants in half the long way.

-Place the eggplant cut-side up in a roasting pan large enough to accommodate them snugly.

-Brush the eggplant with 4 TBS extra virgin olive oil.

-Season with sea salt and fresh pepper.

-Roast for 20 minutes.

-Remove from the oven to cool slightly.

-While the eggplant is cooking, make the stuffing...

-Mix together the following in a small bowl:

1.5 tsp ground cumin

1.5 tsp sweet paprika

1 TBS ground cinnamon

-Dice up 1 onion.

-Heat 2 TBS extra virgin olive oil in a large frying pan.

-Add half of the spice mix to the pan along with the onion.

-Cook over medium heat for 5 minutes, stirring often.

-Add the following to the pan:

1 pound ground lamb

1/4 cup pine nuts

1/2 bunch chopped cilantro or a handful of basil

2 tsp tomato paste

1 tsp honey

1/2 tsp sea salt and some freshly ground black pepper

-Continue to cook and stir until meat is cooked.

-In a small bowl mix together the following:

2/3 cup water

1 TBS fresh lemon juice

1 tsp tamarind paste

4 cinnamon sticks

1/4 tsp sea salt

The remaining spice mix

-Cover the pan tightly with a lid or aluminum foil, return to the oven and roast for 1.5 hours.

-Twice during the cooking, remove the lid/foil and baste the eggplants with the sauce, adding some water if necessary.

-Serve warm, not hot or at room temperature.

 

Choy Sum with Sizzling Oil

-Bring a large pan full of water to the boil.

-Add the following to the pot:

1 tsp of sea salt

1 TBS oil of your choice

-Cut the ends off of 1 bunch of choy sum.

-Tip in the choy sum and blanch for 1 minute.

-Drain and shake dry in a colander.

-Pile the choy sum neatly on a serving dish and pile the following on it:

2 spring onions, cut into fine slivers

A 1-inch piece of ginger, peeled and cut into fine slivers

A small strip of red chili or red pepper for color, cut into fine slivers (optional)

-Heat 3 TBS oil (of your choice) over a high flame.

-When the oil is hot, ladle it carefully over the spring onions, ginger and chili.

-It should sizzle dramatically. (To make sure the oil is hot enough, try ladling a few drops on first, to check for the sizzle.)

-As soon as you get a vigorous sizzle, pour over the rest of the oil.

-Dilute 2 TBS of soy sauce with 2 TBS hot water.

-Pour over the diluted soy sauce mixture, and serve.

Choy Sum with Garlic Sauce

-Bring a pot of lightly salted water to a boil.

-Meanwhile, trim ends from 1 bunch of choy sum.

-Finely chop 2 cloves of garlic.

-Blanch greens in the water until just tender, about 1 minute.

-Drain greens and set aside on a plate.

-Heat 1 TBS ghee or coconut oil in a wok or a skillet over medium-high heat.

-Add garlic and cook until lightly browned, 1–2 minutes.

-Add 1 TBS soy sauce and 1 TBS water; cook for 1 minute.

-Pour garlic sauce over greens and serve.

Chickpea Fritters

-Put the following a food processor:

 2 cans garbanzo beans, drained and rinsed

 1-2 garlic cloves, finely minced

 1½ tsp sea salt

 2 tsp fresh parsley, finely chopped

 ¼ tsp ground cumin

 2 TBS flour (any kind will do)

 ½ tsp baking powder

 3 egg whites

-Pulse until just combined, do not over mix.

-Remove the blade and using a measuring spoon, scoop out level tablespoons of the mixture onto a plate covered with wax paper until you have approximately 30 little balls.

-Warm 2 TBS palm or coconut oil in a heavy skillet.

 -One at a time, drop 10 of the chickpea balls into the oil and fry for about 4-5 minutes, don’t turn until they're quite browned on the first side.

 -Flip and cook until golden brown and nice and crisp on the outside.

 -Remove with a slotted spoon onto a paper towel lined plate and keep warm in a 250 degree oven while you repeat the process two more times.

Chicken Noodle Soup with Greens

-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.

-Add the following:

2 TBS coarsely chopped fresh ginger

3 cloves garlic, crushed and peeled

½ cup fresh cilantro leaves

-When the stock is simmering add 2 whole bone-in chicken breasts.

-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.

-Remove chicken and allow to cool.

-Tear each breast into about 6 pieces and discard the bones.

-Strain broth and return to pot over low heat.

-Put a pot of water to boil for the rice noodles.

-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.

-Cut the bok choy into halves or quarters the long way.

-Add bok choy to the broth and simmer for 5-10 minutes.

-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.

-Drain and rinse well with cold water.

-Divide noodles among six bowls.

-Add the following:

The chicken pieces

Some chopped chives

A handful of cilantro leave

The tatsoi

-Pour hot broth and bok choy over top.

-Serve with hot sauce.

Tatsoi with Pine Nuts and Garlic

-Toast 1 heaping TBS of pine nuts in a skillet over medium low heat until brown.

-Wash 1 bunch of tatsoi in cold water.

-Shake off excess water, but do not dry.

-Finely chop 1 small garlic clove.

-Heat 1-2 TBS extra virgin olive oil or ghee in skillet over medium heat.

-Add garlic and sauté until golden.

-Add tatsoi and stir to coat.

-Reduce heat and cover until tatsoi is wilted, stirring occasionally.

-If there's excess water in the skillet, uncover and cook off water.

-Add toasted pine nuts.

-Season with sea salt and pepper to taste.

Stuffed Ancho Chiles

-Place the following in a small saucepan and add enough water to cover:

1 large boneless, skinless chicken breast

2 whole garlic cloves

-Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes.

-Transfer chicken to a large bowl, reserving cooking liquid and garlic.

-Cover chicken loosely with plastic wrap to prevent it from drying out.

-Let cool slightly, then shred it into ½ inch pieces and cover.

-Wash and take the skins off 1 pound of tomatillos.

-Add tomatillos to reserved cooking liquid. Bring to a boil.

-Reduce heat and simmer until tender, about 5-7 minutes.

-Drain, and puree tomatillos and garlic in a blender.

-Then add the following to the blender:

¼ cup cilantro leaves

2 TBS fresh lime juice

½ tsp sea salt

-Puree.

-Spread half the sauce in a 9-by-13-inch baking dish.

-Preheat oven to 375 degrees.

-Cut 6-8 ancho peppers in half the long way, scrape out some of the seeds but leave the stem intact as possible.

-Grate ½ pound summer squash.

-Heat 1 TBS butter in a skillet over medium heat.

-Add squash and cook until tender, about 3 minutes.

-Let cool slightly.

-Toss squash with 1 ounce crumbled chevre goat cheese, the chicken and remaining sauce.

-Mound ½ cup mixture into each ancho.

-Place in prepared dish, dot with another 1 ounce goat cheese.

-Cover, and bake until heated through, about 25 minutes.

-Uncover, and let stand 5 minutes.

-Drizzle with sauce from dish, and garnish with cilantro sprigs.

Strawberry Shortcake

For the biscuits, preheat the oven to 425 degrees.  
-In a large bowl whisk 2 cups flour, 1/3 cup sugar, 1 TBS baking powder and ½ tsp salt.  
-Grate 6 TBS cold or frozen unsalted butter, and then stir it into the flour mixture.  
-Whisk together 1 large egg and ½ cup cream and then add all at once to the flour/butter mixture.
-Mix with a rubber spatula until just combined, being careful not to over mix.  
-Transfer to a lightly floured surface and lightly pat into a ¾ inch thick circle. 
- Cut into rounds with a biscuit cutter or an inverted glass.
-Brush the tops with cream or milk and sprinkle with sugar.  
-Bake 7-10 minutes or until golden brown.
For the strawberry sauce, wash and hull 2 pints of strawberries.
-Crush ¼ of the berries, and slice the remaining. 
-Combine the berries then add ¼ cup sugar, and set aside.
Whip up; 1-cup organic heavy cream adding a few tsp powdered sugar, a little maple syrup or some honey and ½ tsp vanilla.
To assemble, cut open a biscuit, add a scoop of strawberries, shut the biscuit and top with a big dollop of whipped cream and more strawberries. Try not to eat too much.

Stovetop Heirloom Popcorn

-Remove the kernels from 3-4 corncobs; they come off easily when you start at the widest end and use your thumbs to wiggle the kernels free. (You can also rub an empty corncob against the kernels to loosen them.)

-Add 1 tsp of ghee, olive oil or coconut oil to a medium-sized saucepan with a tight fitting lid.
 
-When the oil is hot add the corn kernels (you want only a thin layer), cover and place over medium-high heat.
 
-When some of the kernels have popped, give the pan a good shake and put it back on the burner, repeat several times.
 
-When it seems like most/all of the kernels have popped, remove the pan from the heat and then carefully take the lid off.
 
-Pour the popcorn into a bowl and sprinkle with sea salt.
 
*Each cob makes about a 1/3 cup of popcorn.

**If your popcorn doesn't seem to pop well, add a 1-inch piece of citrus peel to the bag and close it up tightly again. In a few days it should be moist enough to pop well.
 

Stone Fruit Upside-Down Cornmeal Cake

For those of you with fruit shares…

-Preheat your oven to 350 degrees.

-Score the skin of 4-5 apricots or 4-5 donut peaches with a few strokes of a knife.

-Then slice them in half and remove the pits.

-Melt ¼ cup unsalted butter in a large 10-inch cast-iron skillet over medium heat.

-Add ½ cup packed brown sugar and stir until the sugar dissolves and blends with the butter to forma caramel.

-Remove from heat and arrange the fruit halves on top of the caramel, cut side down.

To make the cake…

-Whisk together 1¼ cups all-purpose flour, ¾ cup fine cornmeal, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine sea salt in a bowl.

-Using a handheld mixer with beaters or a stand mixer cream together ½ cup unsalted butter at room temp and 2/3 cup granulated sugar for 3 to 5 minutes until light and fluffy.

-Add 2 eggs, one at a time, scraping down the bowl after each addition.

-Stir in 1 tsp vanilla extract.

-Measure ¾ cup of buttermilk. Set aside.

-Stir in the flour mixture in 3 additions, alternating with the buttermilk beginning and ending with the flour mixture.

-Spread the batter evenly over the fruit in the pan.

-Bake for about 45 minutes until the center of the cake springs back lightly when touched.

-The cake will need 20 minutes to cool until you flip it over.  

Stir-Fried Shrimp with Snow Peas and Ginger

-Put 2 cups of cold water into a large bowl and add 1 TBS salt.

-Add 1 pound of peeled and deveined shrimp to the water and let stand for 5 minutes.

-Rinse shrimp and dry on paper towels.

 -In a small bowl mix together the following:
1/3 cup chicken or vegetable broth
2 tsp rice wine
1½ tsp soy sauce
1½ tsp cornstarch
½ tsp sugar
1/8 tsp white pepper
2 TBS fresh cilantro
 
Set aside.

-Mince up 1 tsp fresh ginger and 4 cloves of garlic. Set aside.  
-Take the strings off 1 pound of snow peas. Set aside.

-Heat 1 TBS ghee or butter in a large skillet or wok over high heat. 

-Cook shrimp, turning constantly, until pink on all sides, about 1 minute.

-Stir in the garlic, ginger and 1 TBS butter. Cook for 1 minute more.

-Then add the snow peas and ¼ tsp salt. Stir-fry 1 minute longer.

-Add broth mixture to skillet and continue to cook until sauce thickens.

 

Stir-Fried Cabbage

-Halve and core 1 green cabbage and then quarter it.

-Then very thinly slice the quarters.

-Peel and mince 1 TBS fresh ginger.

-Chop up 3 cloves of garlic.

-Heat 2 TBS ghee or butter in a heavy large pot over medium-high heat. 

-Add the ginger and garlic and stir-fry for 30 seconds. 

-Add half of the cabbage and toss until wilted, about 4 minutes.

-Add the remaining cabbage and 1 TBS sesame oil, cook until all cabbage is crisp tender, another 4 minutes.

-Season to taste with sea salt and freshly ground black pepper and serve.

Stir-Fried Bok Choy with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch ofsea salt and set aside.

-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the ginger and stir-fry for a minute.

-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.

 

Stir-Fried Bok Choy and Broccoli with Ginger and Hoisin Sauce

-In a small bowl combine the following:

1/3 cup chicken or vegetable stock,

2 TBS Hoisin sauce

1 TBS rice vinegar

-Set aside.

-Chop 1 head of broccoli into florets.

-Then chop up the following:

1 bunch of baby bok choy

Half an onion

-Put 1 TBS sesame seeds in a large skillet and toast over low heat until lightly browned, about 3 minutes.

-Set aside.

- In the same pan, raise the heat to medium-high and add 1 TBS oil.

-Add the broccoli, the bok choy and the onion and stir-fry for 2 minutes.

-Then add 2 TBS minced fresh ginger.

-Cook for 2 minutes more and then add the sauce and cook covered for another 2-3 minutes.

-Uncover and stir-fry until the sauce thickens a little, about 30-60 seconds.

-Sprinkle with the toasted sesame seeds, season to taste with sea salt and pepper and serve.

Spring Greens with Pecorino Romano and Toasted Walnuts

For the dressing:  Combine 1½ TBS sherry or tarragon vinegar, 1 garlic scape or clove of garlic finely chopped and ¼ tsp. salt.
-Whisk together and let stand for 15 minutes.
-Stir in 1 tsp Dijon mustard and 6 TBS of walnut/and or extra-virgin olive oil. 
For the greens:  Without undoing the rubber band, gently swish 1 bunch of arugula in some cold water, and then shake dry.  
-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems.  
-Wash a head of butter lettuce and then spin the lettuce and the arugula dry in a salad spinner.  
-Chop a third of abunch of chives into thin slivers.  
-Put a tsp of butter in a small skillet over low heat.  
-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes.  
-Coarsely grate ½ cup Pecorino Romano.
To assemble salad:  Toss the greens with the chopped chives, enough dressing to coat. 
-Heap the greens on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Spinach Cheese Frittata

Preheat the oven to 375 degrees.

-Melt 1 tsp butter in pan.

-Roughly chop 1 bunch of spinach, stems and all and then add to the pan. 

-Cook until spinach is wilted, set aside.

-Clean out pan, add 1 TBS butter and put back on the heat.

-In a medium sized bowl, whisk 4 eggs, ¼ cup heavy cream and a pinch of salt.  
-Add the vegetable mixture and stir.

-Pour the eggs and veggies into the hot pan and then turn off the heat.

-Sprinkle with ½ cup grated sharp Irish Cheddar or Gruyere or Comte (or any kind of cheese you like that melts) and then put the whole pan into the oven.

-Cook for 8-10 minutes or so until eggs are firm and the cheese is a little brown.

-Serve with a side of sliced tomatoes and garnish with very finely chopped parsley or cilantro.