Recipes

Serves 6

2 tablespoons olive oil
1 small onion, diced
1 medium fennel bulb (no fronds), cored and diced
2 cloves garlic minced
1/4 teaspoon crushed red pepper
sea salt and freshly ground black pepper
4 cups vegetable stock
2 bunches of kale (I like to use arugula)
1 15-ounce can cannellini beans, drained and rinsed
4 ounces spinach linguini or fettuccini, broken into 2-inch strips
1 1/2 cups coarsely shredded Parmesan cheese (about 2 ounces), divided

1. In a large sauce pot or Dutch oven, heat the oil over medium heat. Add the onion, fennel, garlic, crushed red pepper, 3/4 teaspoon saltand 1/2 teaspoon pepper. Saute, stirring occasionally, until the vegetables soften and begin to brown, 8-10 minutes. Add the stock and bring to a boil.

2. Meanwhile, strip the kale leaves. Roughly chop leaves (discard stalks). Add the kale, beans and linguini to the pot. (If using arugula wait to add.) When the soup returns to a boil, lower the heat and simmer until the pasta is tender, about 8-15 minutes, depending on the type and the brand. Add the arugula, if using just before the pasta is cooked.

3. While the soup cooks, make the parmesan crisps. Heat a large skillet over medium heat. For each crisp, drop 2 teaspoons of cheese into a little mound, making 6 total. Cook the crisps undisturbed for about 5 minutes, or until they bubble, brown, and begin to solidify. Flip over with a thin spatula and cook the other side for 2 minutes longer. Remove the skillet from the heat and let the crisps harden completely.

4. Stir the remaining half cheese into the soup. Adjust seasonings (you will need more salt and pepper). Divide among 6 bowls and float 1 crisp in each. Pass the remaining cheese at the table.

Serves 6-8

1 pound carrots, pared and cut into thin strips
4 tablespoons butter
4 tablespoons olive oil
2 gloves garlic, bruised
2 tablespoons minced shallots
2 tablespoons wine vinegar
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin
dash of paprika
1/2 cup finely chopped parsley
sea salt and pepper to taste
1 tablespoon fresh chopped mint

1. Drop carrots into boiling salted water and cook 1 minute. Rinse under cold water and drain.

2. Place butter, oil, and garlic in a sauce pan over medium heat. When the butter foams, add the carrots, and cook, stirring constantly, until crisp-tender, 5-6 minutes. Remove garlic.

3. Add the shallots, vinegar, cloves, cumin, and paprika. Mix well and transfer to a bowl. Stir in the parsley. Refrigerate for 1 1/2 hours. Sprinkle with salt and pepper to taste. Garnish with mint.

Serves 4 more or less…

8 potatoes depending on size, more or less to your liking
1 1/2 cup bread crumbs (I use Panko bread crumbs for this)
1/2 teaspoon freshly grated nutmeg
1/2 cup butter, melted
sea salt and freshly cracked pepper to taster

1. Heat oven to 400 degrees F. Cut potatoes into long wedges (about 8 depending on size of potato). Combine bread crumbs and nutmeg. Dip potatoes in butter; roll in bread crumbs.

2. Arrange potatoes in a single layer in a grease baking dish; pour any remaining butter over potatoes. Sprinkle with salt and pepper. Bake until crisp and brown, about 1 hour, depending on potato size. Let stand 5 minutes before serving. It is so tempting to eat these hot – please don’t burn your lips!

Serves 4-6 as luncheon entree, more as first course

2 1/2 pounds kale or other greens
2 1/2 tablespoons butter
2 1/2 tablespoons flour of choice
1 cup milk, or milk substitute, scalded
1/2 cup grated gruyere or Jarlsberg cheese
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
dash of hot pepper sauce
1/2 cup buttered bread crumbs

1. Heat oven to 425 degrees F. Wash kale under cold water. Remove and discard stems. Cook leaves in a large pot of salted water for 10-20 minutes (if using chard it takes less time to cook). Rinse under cold water and drain, pressing out all liquid. Chop fine.

2. Melt butter in a heavy saucepan over low heat; whisk in flour. Cook and stir 2 minutes; whisk in milk. Add 1/4 cup grated cheese, the salt, pepper, and nutmeg, and hot pepper sauce. Cook, stirring constantly, until very thick, add the chopped kale.

3. Transfer mixture to a buttered baking dish; sprinkle with bread crumbs and remaining cheese. Bake until golden brown and bubbly, about 15-20 minutes.

Serves 6

The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans.

2 pounds green beans, ends removed
boiling salted water
4 cloves garlic, unpeeled
olive oil
sea salt

Dressing:
3/4 c. blanched almonds
2 large egg yolks
1/2 c. olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper

1. Place the beans in a 6-quart saucepan and cover with boiling water. Add unpeeled garlic and simmer, uncovered, about 5 minutes or until beans are barely tender. Drain, reserving garlic. Plunge beans into cold ice water to stop the cooking; drain well. Brush with a little olive oil and sprinkle with salt.
2. Peel the garlic. Form a paste with the garlic and almonds using a mortar and pestle, food processor, or blender. Add yolks and blend well. Mixing continuously, gradually add oil in a slow steady stream, until sauce is very thick. Stir in lemon juice, salt, and pepper to taste.
3. Spread dressing on serving platter. Arrange beans in bundles on top. Serve at room temperature or chilled.

Serves 6

Any combination of greens and beans may be used for this delicious appetizer or light supper.

olive oil for brushing
12 half-inch slices of crusty French bread
1 Tbs. olive oil
1/4 tsp. cayenne pepper
1/2 tsp. basil, finely chopped (or cilantro)
2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using the leafy greens)
2 1/2 c. cooked cannellini beans or white beans
3-4 Tbs. water
1/4 tsp. sea salt
freshly ground pepper to taste
1/4 c. chopped fresh Italian flat-leafed parsley
1/4 c. oil-packed sun-dried tomatoes or pitted, chopped olives

1. Preheat oven to 400 degrees. Dribble olive oil over the bread and bake until lightly browned, turning once, about 15 minutes.
2. In a large skillet, heat 1/2 Tbs. oil over medium heat. Add the cayenne, basil, broccoli or greens of choice. Cover and cook for 10 minutes for the broccoli, 3-4 minutes for the greens.
3. Meanwhile, in a medium saucepan, combine the cooked beans and water, season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon or masher and add to the greens. Mix in the parsley and sun-dried tomatoes or chopped olives. Spoon mixture over the toasted bread and drizzle with remaining 1/2 Tbs. olive oil.

Serves 6

1 head radicchio
4 c. tatsoi
1 small head lettuce
1 small fennel, thinly sliced
1 c. goat cheese, cut into 1/2 inch pieces
Vinaigrette (recipe follows)

1. Clean and dry the greens and refrigerate for at least 1 hour so they are well chilled and crisp.
2. Slice the fennel into very thin slices.
3. Add goat cheese and fennel to dressing and let stand for 30 minutes before using.
4. To assemble salad, place greens in a bowl. Separate the cheese and fennel from dressing. Toss greens with enough dressing to lightly coat the leaves. Arrange on chilled plates. Top with the cheese and fennel slices.

Vinaigrette:
1/2 tsp. dry mustard
2 tsp. minced garlic
1 tsp. sea salt
2 tsp. freshly cracked pepper
1 Tbs. lemon juice
3/4 c. extra virgin olive oil
3 Tbs. red wine vinegar
1/2 c. thinly sliced shallots

1. Place mustard, garlic, salt, pepper, and lemon juice in a stainless-steel bowl and whisk together, then add the oil, vinegar, and shallots, mixing well.

Serves 6

This recipe is from an old Herb Companion magazine I tucked away. I had forgotten how delightful this surprisingly light cake is. The basil provides a nice compliment to the citrus-almond flavor.

1 1/4 c. almonds, blanched
4 eggs, separated
1 c. organic sugar, divided
2 Tbs. fresh basil, finely chopped
grated rind and juice of 3 oranges (about 1 1/4 c. juice and 3 Tbs. rind)
1 Tbs. anise-flavored liqueur (optional)

1. Preheat oven to 350 degrees. Line a 8 inch springform pan with lightly buttered parchment paper.
2. Using a food processor, chop almonds until coarse. In a bowl, whisk egg yolks with 1/2 c. of sugar until thick. With the motor running, add the yolk mixture through the feed tube, processing until the mixture is thick and smooth. Transfer to a large bowl and stir in orange rind and chopped basil. If the mixture is too thick, stir in 1-2 Tbs. orange juice, until it is the consistency of batter.
3. In a separate bowl, beat egg whites until soft peaks form. Sprinkle 1 Tbs. sugar over and beat until peaks hold their shape. Gently fold half of the egg whites into the almond mixture until just evenly mixed. Quickly (but gently!) fold in the other half, being careful not to over mix in order to keep air in the whites.
4. Spoon batter into prepared pan. Bake 35 minutes, or until set in the middle and light golden in color. Cool and transfer to a serving plate.
5. Make the orange sauce: In a sauce pan, combine orange juice and remaining sugar. Bring to a boil over medium-high heat. Adjust heat and lightly boil for 10 minutes, or until thickened slightly. Remove from heat and stir in liqueur, if using. Drizzle orange sauce over the top of the cake and let sit for 20 minuted or longer before serving. Alternatively, make a puddle of orange sauce on each plate and place a slice of cake on top.
6. Can dust with powdered sugar and garnish with fresh basil leaves.

Serves 4

3 Tbs. butter
1 1/4 c. breadcrumbs
2 Tbs. finely chopped basil
1 small yellow onion, chopped (about 1 c.)
1/2 lb. summer squash, diced (about 2 cups)
3 c. cherry tomatoes
1 clove garlic, minced (1 tsp.)
1/2 c. grated Swiss or Gruyere cheese

1. Preheat oven to 400 degrees. Oil a 9-inch square baking dish.
2. Heat butter in a skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in a bowl. Stir in basil.
3. Return skillet with remaining butter to burner and increase heat to medium-high. Add onion and cook 7-9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread bread crumb mixture over cheese. Bake 30-35 minutes, or until golden brown and bubbly. Serve hot.

Serves 8

1/3 c. honey
1/2 c. sugar, divided
12 ounces ripe apricots, quartered
1/3 c. each raw almonds and pistachios
1/2 tsp. ground cardamom
10 sheets phyllo dough
1/2 c. melted butter

1. Preheat oven to 375 degrees. Bring honey and 1/4 c. sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots.
2. Whirl nuts, cardamom, and remaining cup sugar in a food processor until mostly ground. Set aside 2 Tbs.
3. Lay a piece of parchment paper on a work surface. Working with 1 phyllo sheet at a time, set on paper, brush with butter and sprinkle with a scant 2 Tbs. nut mixture; repeat, stacking filo and pressing down to seal.
4. Spoon apricots with a bit of honey mixture along one long side of prepared phyllo layers. Roll up. Arrange roll on the diagonal on a rimmed baking sheet lined with parchment paper. Brush with more honey mixture, sprinkle with reserved 2 Tbs. nut mixture.
5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing and serving.