Zucchini Almond Cake with Cream Cheese Frosting

This beautiful cake is gluten free.

-Preheat your oven to 350 degrees.

-Butter an 8-inch round, 2-inch deep cake pan.

-Line with parchment and butter paper.

-Whisk together the following:

1½ cups of almond flour

¼ cup plus 2 TBS potato starch

1¼ tsp baking powder

¼ tsp sea salt

-Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water.

-Add 3 large eggs and whisk until foamy, about 1 minute.

-Whisk in ½ cup packed brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes.

-Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.

-Melt ½ stick of butter.

-Grate 2 medium or 1 large zucchini (or any summer squash) and then squeeze out most of the liquid.

-With a rubber spatula, gently fold together the following:

The melted butter

The flour mixture

The grated zucchini

1 TBS vanilla

-Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.

-Let cake cool completely in pan on a wire rack. Invert onto a cake platter.

For the frosting:

With mixer, beat together the following:

5 TBS room-temperature butter

8 ounces cream cheese, room temperature

1 tsp vanilla

Beat until fluffy, about 3 minutes.

-Add 1/3 cup confectioners' sugar and beat until combined.

-Spread on top of cake when cake is cool.

Winter Vegetable Chips

This recipe works for watermelon radishes, rutabaga, celery root, beets or carrots. As long as the vegetables are sliced thin they will crisp up pretty well. Our favorites were celery root and the watermelon radishes. We actually fried ours in home rendered lard, wow!

-Preheat oven to 350 degrees, with racks in upper and lower thirds.

-Peel some of the winter vegetables mentioned above and carefully slice 1/16 inch thick with a mandolin (these have to be cut super thin to crisp up right). You want to end up with 1 baking tray’s worth.

-In a large bowl, toss beets with 2-3 TBS extra-virgin olive oil and a pinch of sea salt.

-Arrange the vegetables in a single layer on a rimmed baking sheet.

-Stack another rimmed baking sheet on top of the baking sheet with the vegetables on it.

-Bake until edges of vegetables begin to dry out, about 20 minutes.

-Uncover and rotate sheets.

-Bake 10 to 20 minutes, removing chips as they become lightened in color.

-Transfer to a wire rack and sprinkle with more sea salt; chips will crisp up as they cool.

Winter Squash Gratin with Goat Cheese and Hazelnuts

-Preheat your oven to 400 degrees.

-Peel, seed and cut 1 winter squash into 1-inch cubes.

-Place the squash cubes on a baking tray and toss with the following:

2 TBS olive oil

A sprinkle of sea salt

Some pepper

-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.

-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.

-Add the following:

2 sliced leeks

1 TBS chopped sage

salt and pepper

-Sauté until tender but not brown, about 10 minutes.

-Coat an 11x7-inch baking dish with 1 TBS butter.

-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.

-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.

-Repeat layering of leeks/squash/goat cheese.

-Pour 1 cup of heavy cream over the gratin.

-Sprinkle with ½ cup toasted chopped hazelnuts.

-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Wilted Spinach Salad with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.  

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters.  Serve immediately.

Wilted Radishes

Salting them takes the sharp bite out of them and makes them sweet and delicious.
-Cut radishes in half, then slice into thin half moons and place them in a glass bowl.

-Sprinkle with a big pinch of salt and let stand for 15-20 minutes.

-Taste them, if they are too salty, rinse them. 

-You can use them as a garnish or in a salad. They are pretty and yummy!

Wilted Greens with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach or 1 bunch beet greens.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.

-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.

 -Add 3 TBS cider vinegar and then remove the skillet from the heat.

 -Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

 -Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.

Wilted Greens with Garlic and Anchovies

From a recipe by Mario Batali.

-Wash and spin dry 1 bunch beet greens and/or I bunch turnip greens and/or 1 bunch rainbow chard cut into ½ inch wide ribbons.

-Thinly slice 2 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.

-Cook until the garlic is light brown, about 1 minute.

-Add the greens and cook stirring constantly until wilted, about 5 minutes.

-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.

Wild Rice and Celery Root Gratin

To make the wild rice:

-Bring 1 quart of water to a boil in a saucepan.

-Add 1 cup wild rice and ½ tsp sea salt.

-Lower the heat and cover, cooking for 45-50 minutes until the rice is tender but still has a little bite.

-Drain off any excess water and let stand for 5-10 minutes and then fluff with a fork.

For the sauce:

Cook ¼ cup chopped onions in 3 TBS butter over low heat for 3 min.

-Stir in 2 TBS flour and cook for 2 min.

-Heat 1½ cups whole milk until just boiling and then add to the butter all at once.

-Cook until thickened, about 10 min.

To assemble: Preheat oven to 400 degrees.

-Lightly butter a baking dish.

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

-Add 1 celery root peeled and grated, the juice of 1 lemon and some salt and pepper.

-Cook until tender, about 5-7 min.

-Combine the rice, celery root, sauce, ½ cup grated Gruyere cheese and ¼ cup grated Parmesan.

-Turn into the buttered dish and bake for 25 minutes until firm and lightly browned.

White Kimchi

-Mix 6 cups water and 6 TBS coarse sea salt in very large bowl, stirring to dissolve salt.

-Take the outer leaves off of 1 large head of savoy cabbage and quarter it lengthwise with the root ends left intact.

-Place cabbage cut side up, in the water so that it almost covers cabbage.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.

-Drain cabbage; discard water.

-Rinse cabbage under cold water.

-Mix the following together in the same large bowl:

4 cups water

1 TBS coarse sea salt

1 TBS sugar

1 tsp fish sauce

-Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.

-Peel, core and chop the following into matchsticks.

1 Asian pear

1 daikon radish

1 carrot

-Cut 10 chives into 1 inch strips.

-Mince 3 garlic cloves.

-Finally mince a small knob of ginger.

-Mix Asian pear, daikon, chives, garlic and ginger in medium bowl.

-Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1.5 TBS).

-Nestle layered cabbage in bowl of brine as tightly as possible.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.

-Then refrigerate kimchi submerged in brine for 24 hours.

-Remove weight. Cover and keep refrigerated in brine for up to 3 weeks.

-To serve, lift cabbage from brine, allowing excess brine to drip back into bowl.

-Place on work surface. Cut crosswise into 1- to 2-inch slices.

White Bean, Arugula and Tuna Salad

For the dressing, in a medium sized bowl whisk together the following:

2 TBS extra virgin olive oil

1 TBS white wine vinegar

A pinch of sea salt and freshly ground black pepper to taste

-Drain a rinse 1 can of cannellini beans.

-Chop up ½ an onion.

-Finely chop ¼ bunch of flat leaf parsley.

-To the bowl of dressing, add the beans, the onion, parsley.

-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.

-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).

-Serve at room temperature or chill for 30 minutes.

-Serve on a bed of torn arugula.

White Bean and Endive Soup

You could also make this soup with rainbow chard or radicchio.

-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.  

-Stack the leaves and cut them crosswise into 1-inch strips.

-Dice up 4 carrots.  

-Chop up 5 cloves of garlic and 3 small zucchini.    

-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.

-Add the carrots and cook for 5 minutes.  

-Add the zucchini and the garlic and cook for another 3 minutes.

-Add the endive and cook for another 3-5 minutes more.  

-Then add the following:

4 cups of broth

Two 15-ounce cans of cannellini or Great Northern beans

One 14-16 ounce can of diced tomatoes  

-Cover and simmer 20 minutes until endive is soft, season with salt and pepper. 

-Serve topped with Parmesan cheese.

Watermelon Radish Chips

Fry the watermelon radish the same way you would fry potato chips. The watermelon radish chips are crispy with great texture, slightly bitter with a sweet finish.

-Mix together 1 tsp sea salt and ½ tsp ground cumin in a small bowl. Set aside.

-Peel 2 watermelon radishes and thinly slice them. If you have a mandolin, use it so that as the slices will be uniform and cook evenly.

-Heat 2 cups of grapeseed oil in small pot.

-When hot, toss in a handful of the sliced radish, making sure that you don’t crowd the pot.

-Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up.

-Place a paper towel on a plate, take the fried watermelon chips out and place in a single layer—this helps to dry and crisp them up.

-Season with the cumin salt.

-Continue until done. Season each batch separately and set aside.

Watermelon Juice

So easy and so refreshing.

-Take the rind off of 1 watermelon (you don’t have to be too careful taking all of it off as some rind is fine).

-Roughly cut into 2 inch chunks, don’t worry about the seeds.

-Add the chunks to a blender and blend until liquefied. If your blender has a tamper use it.

-Strain through a mesh strainer or drink as is.

-Yummy over ice with lime and/or vodka.

Watermelon Cucumber Cooler

-Take the rind off of and then cut up 1 large or 2 small watermelons.

-Set a large fine-mesh sieve over a large bowl or pitcher.

-In a food processor or blender, puree watermelon.

-Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice).

-Peel then cut 1 cucumber into chunks.

-Puree cucumber and then pour through sieve into watermelon juice.

-In a small bowl or measuring cup, stir together 1/4 cup lime juice and 2 TBS honey.

-Add to watermelon and cucumber juices, along with 2/3 cup vodka.

-Adjust sweetness with more honey if desired.

-To serve, fill four glasses with ice and top each with cocktail.

-Garnish with cucumber slices.

Warm Red Cabbage Salad with Gorgonzola and Toasted Walnuts

-Toast ½ cup of walnut halves in a small skillet over medium heat for 3-5 minutes until nicely browned.

-Slice 1 red cabbage into thin strips.

-In a large sauté pan, add the following:

2½ TBS olive oil

2 TBS Balsamic vinegar

-Add the cabbage and cook for 5-7 minutes, being careful not to overcook the cabbage.

-Turn into a large serving bowl and season with salt and pepper.

-Sprinkle with 3-4 ounces crumbled Gorgonzola cheese and the toasted walnuts.

-Serve warm.

Warm Potato Salad with Fennel and Garlic Mayonnaise

-Chop 1.5# of unpeeled potatoes into 1 inch chunks.  

-Dice up 1 fennel bulb.  

-Boil the potatoes and fennel together in salted water for about 5-7 minutes until just barely tender. It is important to watch potatoes closely as the secret to a good potato salad is firm potatoes.

-Toss potatoes and fennel with garlic mayonnaise (below) while still warm. 

-Sprinkle with some chopped basil or parsley and taste for salt.    


For the garlic mayonnaise:  

-In a blender chop 2-4 cloves of  garlic with some salt until smooth.

-Add a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.

-Add another ½ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice.

-Stir the garlic into the mayonnaise and thin with more lemon juice if necessary.

Warm Lentil Salad with Goat Cheese

-Bring 10 cups of water to a boil in a medium saucepan.

-Wash and sort 1 cup green lentils.

-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.

-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.

-Chop up the following into small dice.

1 fennel bulb

2 carrots

4-5 green onions

The stems from 1 bunch of rainbow chard

-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.

-Chop up some basil, dill or parsley, about 4 TBS in all.

-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.

-Stir in the following:

2 TBS balsamic or sherry vinegar

1 TBS olive oil

The chopped herbs and rainbow chard

-Transfer to a large bowl.

-Drain lentils and add to bowl with vegetables.

-Season with sea salt and freshly ground black pepper.

-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.

Warm Flank Steak Salad with Mint and Cilantro

-Rinse and pat dry a 1.5-2 pound flank steak.

-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.

-In a large glass-baking dish, mix the following

¼ cup soy sauce

2 tsp ground black pepper

2 TBS of the chopped lemon grass 


-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.

-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.

-Put the steak on the pan, then set your timer for 5 minutes.

-Flip the steak over and continue to cook on high for another 5 minutes.

-Transfer the steak to a carving board and let stand for 10 minutes.

-Cut the steak in half lengthwise. 


-Slice the halves across the grain ¼ inch thick.

-In a large wok or nonreactive skillet, combine the following:

3 TBS lime juice

2 TBS fish sauce

½ tsp crushed red pepper

½ tsp sugar

the remaining 2 TBS lemongrass

-Cook over moderate heat until hot. 


-Stir in the sliced steak along with 1 TBS of the marinade.


-Chop up the following:

15 mint leaves

½ a bunch of cilantro
, stems and all.

-Add to the steak and turn the heat off.

-Serve over a bed of lettuce.