Roasted Chicken with Carrots and Potatoes

-Position your oven rack in the middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken (about 3-4 pounds). 

-Drizzle with olive oil, then season with sea salt and pepper.

-Cut the following into small pieces:

5 carrots

5 celery stalks or 5 turnips

2 potatoes

-In a large baking pan combine the vegetables, adding 5 whole cloves of garlic and 2 TBS olive oil or ghee. 

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-Let the chicken cook at 425 for 15 minutes (set your oven timer!),

-Then turn the heat down to 350 and bake the chicken for 1 hour more until the juices run clear.

-Let rest for 20 minutes before carving.


Lentils with Winter Squash and Walnuts

-Preheat your oven to 425. 
-Peel, halve and scoop the seeds out of 1 pound of winter squash. 
-Cut the squash into ½ inch pieces.
-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.
-Bake 10 minutes, then add 1 chopped leek.
-Bake for another 10 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes until walnuts are toasted and squash is tender.
-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.
-Drain lentils and transfer to a bowl.
-Add squash mixture to lentils, along with 3 TBS fresh cilantro or parsley and some fresh lime juice to taste. 
-Toss until well combined. 
-Top with yogurt and serve with basmati rice.


Broccoli with Feta Cheese, Pine Nuts, Kalamata Olives and Lemon

-Trim 1-2 heads of broccoli into florets.

-Peel the stems and cut into bite size pieces.

-Rinse under cold water and then add them to a large skillet with a lid while still wet.

-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.

-Put the broccoli in a medium sized bowl.

-Add the following:

¼ cup crumbled feta cheese

Half a lemon, the juice and zest

A handful of pine nuts

10-15 pitted and halved Kalamata olives

A pinch of sea salt

-Toss and serve warm, though this dish is also good as a cold salad.


Baked Red Kuri Chips

We grew the variety Uchiki Kuri from Japan this year; it was prolific and wonderful.

-Preheat your oven to 350 degrees.

-Very carefully cut 1 red kuri squash in half through the middle.

-Scoop the seeds out of each half.

-With out peeling the squash, lay each squash cut-side down.

-Using a sharp knife, cut into thin slices, about ¼ inch wide-each slice should have some rind on it.

-Toss the slices with some olive oil, a big pinch of salt, some freshly ground pepper and some spices. (Thyme, rosemary or sage would work well.)

-Spread some olive oil on a large baking sheet (you may need 2 baking sheets).

-Arrange the squash slices so that they don’t overlap, then sprinkle with salt.

-Bake for about 25-35 minutes, checking often at the end so the squash doesn’t burn (the bottom of the squash cooks a lot faster).


Baked Chicken with Fennel, Carrots, Garlic and Herbs

-Position your oven rack in the lower middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken or 4 bone-in breasts.

-Rub the outside of the chicken with 1-2 TBS olive oil and season with salt and pepper.

-Cut 1 bunch of carrots and/or 1 bunch of fennel bulbs into large pieces.

-In a large baking pan combine the vegetables and add the following:

8 whole cloves of garlic

4 TBS fresh minced dill, cilantro or parsley

2 TBS olive oil.

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-For breasts, bake 45-50 minutes, until juice runs clear when pierced with a fork.

-For a whole chicken, bake for about 1 hour and 15 minutes.


Baked Almond & Pluot Pudding

-Preheat the oven to 375 degrees. Generously butter a pie pan.

-To make the topping, coarsely grate 4 TBS butter into a bowl.

-Add ½ cup brown sugar, ½ cup flour, ¼ cup chopped almonds, ¼ tsp salt, some freshly grated nutmeg and ½ tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture, then set aside.

-In a blender, combine the following:

-3 eggs.

-¼ cup honey.

-1 tsp vanilla.

-¼ tsp almond extract.

-Some freshly grated nutmeg.

-1½ cups milk.

-1/3 cup flour and a small pinch of salt.

Puree until smooth.

-Scrape down the sides and blend for a few more seconds. Set-aside until ready to use.

-Chop up about 2 pounds of pluots into a pie pan.

-Pour the batter over top, add the crisp topping and bake until puffed and golden, about 50 minutes.

-If desired, sprinkle pudding with a few TBS Amaretto as soon as it comes out of the oven.

-Serve warm with a pitcher of fresh cream or vanilla ice cream.

Baked Almond and Asian Pear and/or Liberty Apple Pudding

Cold weather and desserts seem to go hand in hand. Here's a recipe for a warm and comforting fall treat

-Preheat the oven to 375 degrees. Generously butter a medium pie pan.

-To make the topping, coarsely grate 4 TBS butter into a bowl.

-Add 1/4-1/2 cup brown sugar, 1/2 cup flour, 1/4 cup chopped almonds, 1/4 tsp salt, some freshly grated nutmeg and 1/2 tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture, then set aside.

-In a blender, combine 3 eggs, 1/4 cup honey, 1 1/2 tsp vanilla, 1/4 tsp almond extract, a small pinch of salt, some freshly grated nutmeg, 1 1/2 cup milk and 1/3 cup flour and puree until smooth.

-Scrape down the sides and blend for a few more seconds. Set-aside until ready to use.

-Core and thinly slice about 1 1/2 pounds Asian pears and/or Liberty apples into a pie pan.

-Pour the batter over top, add the crisp topping and bake until puffed and golden, about 50 minutes.

-If desired, sprinkle tart with a few TBS Amaretto as soon as it comes out of the oven.

-Serve warm with a pitcher of fresh organic cream or vanilla ice cream.

Baby Turnip Salad with Toasted Pecans and Bacon

-Preheat the oven to 350.

-Remove the greens from one bunch of turnips.

-Tear the turnip leaves with your hands into medium sized pieces and set aside.

-Slice turnips as thin as possible.

-Put the turnips into a bowl of iced water.

-Toast ¼ cup pecans in the oven just until they start to brown, about 7 minutes at 350 degrees.

-Remove the pecans from the oven and set aside.

-Fry 4 slices of thick cut bacon until crunchy on the outside.

-Remove from the pan and set aside, reserving the fat.

-Prepare a simple vinaigrette:

-Combine 1-2 TBS Balsamic vinegar with a pinch each of sea salt and pepper.

-Slowly drizzle/whisk in about 1-2 TBS extra virgin olive oil. Set aside.

-Heat the bacon fat in the same pan.

-Once hot, add 2 cloves of minced garlic and sauté for 30 seconds.

-Add greens to the pan, season with the following:

Sea salt

A splash of Balsamic vinegar

-Cook until the greens are wilted.

-Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.

-Chop up bacon into ½ inch pieces.

-Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

-Top with the vinaigrette and some chopped chives or cilantro and serve.

Baby Green Beans with Buttered Bread Crumbs and Almonds

For the breadcrumbs: 
-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds. 
-Toast until golden brown, 2-4 minutes.
-Take the pan off the heat and add 2 cloves of garlic put through a garlic press and. 
-Season the crumbs with salt and pepper. Set aside but do not wash pan yet.
For the beans: 
-Bring a large saucepan of water to boil, add 1 tsp salt and 1 pound of tipped and tailed beans.
-Cook until the beans are just tender, about 5 minutes. Drain well and then arrange the beans on a serving platter.
-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter. 
-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.

Baba Ghanoush

A Middle Eastern eggplant spread, so good!

-Preheat your oven to 450 degrees.

-Prick 1 large or 2 small eggplants all over with a fork.

-Line a baking sheet with foil, set the eggplant on the baking sheet and cook turning every 15 minutes until the eggplant are soft, about 50 minutes.

-Cool the eggplant for 10 minutes and then cut it in half the long way.

-Scoop the flesh from the skin and place it in a colander set over the sink and let drain for 3 minutes.

-Transfer the eggplant to the work bowl of a food processor and add the following:

1 TBS fresh lemon juice

1 minced garlic clove

1 TBS extra virgin olive oil

1-2 TBS tahini paste

Sea salt

Freshly ground black pepper.

-Pulse briefly (about 8-10 seconds) until eggplant has a semi-smooth texture.

-Transfer to a serving bowl and cover with plastic wrap that is flush with the surface of the dip.

-Chill for 40-60 min.

-Top with a splash of extra virgin olive oil and serve with the following:

Triangles of pita bread

Kalamata olives

Ava Genes Spaghetti with Fresh Tomato Sauce and Hazelnuts

-Preheat your oven to 350.

-Put ½ cup of hazlenuts on a rimmed baking sheet.

-Cook until golden brown, about 8-10 minutes, shaking the pan once or twice while they cook.

-Let cool then coarsely chop.

-Cut 1 pint of cherry tomatoes in half.

-Put cherry tomatoes in a large bowl and season with 1 tsp Celtic sea salt.

-Cook 12 ounces spaghetti or linguine in a large pot of boiling salted water until al dente.

-Drain pasta, reserving ¼ cup of the pasta cooking liquid.

-Puree the following together in a food processor:

3 tomatoes

2 crushed garlic cloves

1 tsp crushed red pepper flakes

2 tsp finely chopped rosemary

1 tsp Celtic sea salt

3 TBS of the chopped hazelnuts

-Blend until smooth.

-Add to the bowl with the salted cherry tomatoes.

-Coarsely grate 2 small summer squash.

-Add the summer squash, spaghetti, pasta cooking liquid along with the following:

½ cup extra virgin olive oil

1/2 tsp finely chopped rosemary

Freshly ground black pepper

-Divide the pasta among bowls, drizzle with more oil and top with the following:

1 oz shaved ricotta salata

The remaining hazlenuts



Arugula-Pistachio Pesto

-Add 2 garlic cloves to the bowl of a food processor and chop.

-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.

-Leaving the rubber band on, chop 1 bunch of arugula into thirds.  Wash and spin dry.

-Add the arugula to the food processor, along with the following:

2 tsp finely grated lemon peel

1 TBS fresh lemon juice.

-Blend to a course paste and then add:

¼ cup olive oil

Sea salt and pepper to taste

-Stir very briefly.

-Cover and chill for up to 3 days.

Arugula Salad with Tomatoes and Shaved Fennel

-Whisk 2 TBS red wine vinegar and ¼ cup olive oil in a bowl until emulsified.

-Leaving the rubber band on, cut 1-2 bunches of arugula into thirds, discarding the stems.

-Wash and spin-dry the arugula.

-Plate the arugula.

-In a large bowl mix together the following:

3 slicing tomatoes, chopped into small dice.

½ pint Sungold cherry tomatoes, chopped in half.

½ a fennel bulb,shaved into very thin slices.

¼ cup pepperoncini,drained and chopped.

¼ cup Kalamata olives, pitted and chopped.

-Drizzle with dressing; toss to combine and season with salt and pepper.

-Divide amongst the plates.

-Sprinkle with some crumbled feta cheese if desired.

Arugula Salad with Roasted Beets and Fresh Goat Cheese

-Preheat oven to 425 degrees.

-Trim leaves off of 1 bunch of beets.

-Tightly wrap beets in double layers of foil to make a small package and roast until tender, about 1+ hour.

-When beets are cool enough to handle, remove foil.

-Slip off skins and stems from beets and cut into wedges.

-Bring to room temperature.

-Drizzle with the following:

Balsamic vinegar

Extra virgin olive oil

Freshly ground black pepper

Sea salt

-Wash 1 bunch of arugula then spin it dry

-Spread the arugula out on a platter and place the beets on top.

-Serve with more oil and vinegar if desired.

Arugula Pesto II

From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.

-Wash and spin dry 1 bunch of arugula.

-In a food processor add the following:

1 cup extra virgin olive oil

½ cup finely grated Parmesan

½ cup finely grated pecorino

1/3 cup pine nuts

1 TBS lemon zest

1 clove chopped garlic

-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.

Arugula Pesto I

-In the bowl of a food processor, combine the following:

1 bunch chopped arugula

1/2 cup chopped cilantro or basil

1/2 cup walnuts

1 clove of garlic

-Coarsely grind.

-While food processor is still running drizzle in 1/2 cup extra-virgin olive oil.

-Then mix the following by hand:

1/3 cup grated Parmesan cheese

Some cayenne pepper

Sea salt and freshly ground black pepper to taste.


Arugula Pecan Pesto

From Mollie Katzen’s The Vegetable dishes I can’t live without.

-Chop 1 bunch of arugula into thirds.

-Wash and spin it dry.

-Put the arugula in a food processor along with 1 clove of fresh garlic½ cup pecans and a pinch of sea salt.

-Pulse until pulverized, then add 1 tsp fresh lemon juice and 1 TBS golden raisins.

-Run the processor again, drizzling in 3 TBS of olive oil in a steady stream. Taste for salt.

-Smooth the top of the pesto with the back of a spoon and add a think layer of olive oil to cover the top. Serve chilled.

Arugula & Roma Bean Salad with Walnuts

For the dressing:

-In a small bowl whisk together the following:

2 cloves of garlic put through a garlic press

¼ cup walnut or olive oil

1 TBS white wine vinegar

1/2 tsp Celtic sea salt

Freshly ground black pepper

-Hard-boil 3 eggs, then cool, peel and coarsely chop.

-In a small skillet toast ¼ cup chopped walnuts until lightly browned.

-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.

-Steam the beans for 5 minutes until just tender.

-Drain then refresh the beans under cold water and drain again.

-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.

-Drizzle with dressing and toss to coat.

-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.

Apricot Plum Tart with a Shortbread Crust

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1 pound of plums and 1 pound of apricots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many apricots/plums into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon.

-Pour over the fruit.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.


Apple, Carrot, Beet Ginger Juice

-Place the following in a blender.

1 beet, rinsed, peeled and quartered

1 apple, cored and quartered

½-inch piece of fresh ginger (skin removed)

3 whole carrots, cut into chunks

-Blend until smooth, adding about ¼ cup of fresh apple juice or water if needed to get it moving.

-Then, place a fine mesh strainer over a large bowl and pour the juice in.

-Use a rubber spatula to press the pulp down and squeeze all of the juice out. Let stand for 5 minutes so you get most of the juice.

-Discard pulp and pour your juice into a container.

-Drink immediately or chill for a bit, it will keep in the fridge for a day or so, but tastes best when fresh.