Category Archives: Recipes

Roasted Strawberries

Posted on by
Reply

Roasting fan that I am, of course I had to try this recipe – adapted from a great cookbook and blog writer, Heidi Swanson (Super Natural Every Day).

Ingredients:

  • 8 ounces small to medium strawberries, hulled
  • 2 Tbsp maple syrup
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp fine-grain sea salt
  • ½-1 Tbsp high quality, aged balsamic vinegar

Method:

  1. Preheat oven to 350 degrees. Cut each berry in half (or quarters if large). Place into a mixing bowl. In a small bowl mix together syrup, olive oil and salt. Pour over berries and gently toss to coat.
  2. Arrange in a single layer in a glass or ceramic baking dish. Roast for about 40 min or just long enough for juices to thicken but not burn. Remove from the oven and scrape berries with juice into a bowl. Stir in balsamic vinegar. Serve hot, or cooled to room temperature. Great on a flaky scone or biscuit. Try on toasted artisan bread with some goat or cream cheese and chopped fresh mint or lime zest sprinkled on top.
Print Friendly, PDF & Email

Strawberries with Balsamic Vinegar

Posted on by
1

The sweet/acidic flavor of balsamic vinegar pairs nicely with fruits, especially ripe, fresh berries. Be sure to use aged vinegar, one that is thick and aromatic. You’ll pay, but the investment is well worth every penny.

Ingredients:

  • 1 pint ripe strawberries
  • 2 Tbsp turbinado sugar
  • 2 Tbsp aged balsamic vinegar
  • Freshly cracked black pepper

Method:

  1. Rinse berries, hull and slice or quarter. Place into a bowl with sugar and vinegar. Stir and allow melding for about one hour.
  2. Grind a bit of pepper over the top, stir and serve over vanilla ice cream or on shortcake with whipped cream.
Print Friendly, PDF & Email

Strawberry and Spinach Salad

Posted on by
1

This simple salad is elegant and unusual but quick to prepare.  Serve it at a party and your guests will be impressed.  Substitute lettuce if you prefer, for the fresh spinach or throw in some arugula for a nice bite.  Try adding other seasonal berries such as blackberries or raspberries.  Sometimes I substitute toasted pepitas (pumpkin seeds) for a nutritious and different crunch.

Continue reading →

Print Friendly, PDF & Email

Dandelion Greens with Garbanzo Beans

Posted on by
Reply

This dish is a riff on my standard beans with greens, a staple of our family’s diet.  You can double the quantities with ease.  If you prefer less bite to your greens, mix the dandelion with some spinach or chard.  Or try blanching the leaves in hot water for just 30 seconds.  Run under cold water, then dry before chopping to use in this recipe.

Serves 4

Ingredients:

  • 2 Tbsp extra-virgin olive oil (plus more for serving)
  • 3-4 cloves garlic, minced
  • 1 pinch or more red pepper flakes
  • Several handfuls of dandelion leaves, thoroughly rinsed, tough stems removed, coarsely chopped
  •  One can garbanzo beans, rinsed and drained (or white cannellini beans)
  • Salt
  • Lemon juice
  • Grated zest of one lemon

Method:

  1. Warm a large skillet over medium heat and add olive oil, garlic and pepper flakes.  Allow garlic to cook lightly until the oil begins to sizzle, but do not brown the garlic.  Add the greens and stir until they begin to wilt.  Add beans, salt to taste and cook for 2-3 minutes.
  2. Place in a serving dish and stir in lemon zest and lemon juice to taste.  Taste and add more salt as needed.  Drizzle a bit of fruity olive oil on top.  Serve warm or at room temperature.  Great on a crusty slice of toasted artisan bread.
Print Friendly, PDF & Email

Dandelion Greens and Goat Cheese Gratin

Posted on by
Reply

(From The Best of Fine Cooking)

Ingredients:

  • ½ tsp unsalted butter
  • Salt
  • 1 large bunch dandelion greens
  • 1 cup coarse fresh breadcrumbs
  • ¼ cup plus 3 Tbsp finely grated Parmesan
  • 1 1/3 cup heavy cream
  • 2 cloves garlic, smashed and peeled
  • ¼ tsp finely grated lemon zest
  • Freshly ground pepper
  • 1 ½ oz fresh goat cheese

Method:

  1. Preheat to 375 degrees.  Coat a shallow 5 to 6 cup gratin dish with the butter.
  2. Fill a 5 to 6 quart pot three quarters full with water, add 2 tsp salt and bring to a boil over high heat.  Trim the greens of their lower stems and submerge leaves in a large bowl, swishing to release grit.  Transfer to the boiling water and cook until tender, 3-5 min.  Drain greens and spread on a rimmed baking sheet lined with clean dishtowel to steam and release moisture, 10 min.  Use dishtowel to gently wring greens and get rid of remaining moisture.
  3. In a small bowl combine breadcrumbs, 3 Tbsp of Parmesan and pinch of salt.
  4. In a saucepan over med-high heat, bring cream and garlic to boil. When cream comes to a vigorous boil, remove pan from heat and let sit for 5 min.  Add lemon zest and season with ¼ tsp salt and a few grinds of pepper.  Stir well and remove garlic cloves.
  5. Coarsely chop greens, place in a large bowl and add remaining Parmesan and goat cheese.  Using fingers, mix well.  Spread mixture in the prepared gratin dish.  Pour on cream and stir gently to distribute evenly.  Season to taste with salt and pepper.  Top the gratin evenly with breadcrumbs.  (There will be a lot of liquid – this will reduce in the oven.)
  6. Bake until crumbs are browned, and liquid reduced below crumb level (there’ll be a brown ring around dish), about 30 min.  Serve warm.
Print Friendly, PDF & Email