• Spicy Sichuan Peppercorn Charred Okra

    August 12, 2020 /
    Servings: 4 people
    Calories: 87kcal

    Ingredients

    • 1 lb okra
    • 3 green onions thinly sliced
    • 1/4 cup cilantro coarsely chopped

    Honey Soy Glaze

    • 1 Tbsp oyster sauce
    • 1 Tbsp tamari soy sauce
    • 1 1/2 Tbsp runny honey

    Sichuan Peppercorn Spice Mix

    • 1 1/4 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1/2 tsp Sichuan peppercorns
    • 1 1/2 tsp sesame seeds
    • 1 Tbsp red chile flakes
    • 1 tsp garlic powder

    Instructions

    • In a small bowl, whisk together the oyster sauce, soy sauce, and honey with a fork, and set aside for later use.
    • Toast the cumin seeds, coriander seeds, Sichuan peppercorns, and sesame seeds lightly in a dry skillet until just fragrant. Let cool slightly, then pulse in a spice/coffee grinder until coarsely ground. Pour into a small bowl and mix in the red chile flakes and garlic powder. Set aside.
    • Wash the okra if needed and lie them out on a paper towel or clean dish towel. Using another towel, dry off the okra entirely. Make sure they are dry! Or they will get slimy!
    • Preheat a grill pan until it is very hot. Place the okra in the pan, working in batches if needed, and let sit. Cook for about 8 minutes. Try not to move the okra around too much or it will not blister properly, but do check that it is charring from time to time and adjust their position to get a better burn if needed. Flip the okra and char on the other side for about 8 minutes. They should be done when they are slightly tender and just start to hiss and spit a little.
    • Turn off the heat and remove the pan from the burner. Working quickly, pour in the honey soy glaze with one hand and stir it evenly into the okra with a spatula in your other. The glaze will sizzle and evaporate a bit when it hits the hot pan – this is while it's important to work fast. Sprinkle all of the spice mix over the okra and toss to coat as it sticks to the honey.
    • Toss in the greens onions and cilantro. Serve immediately with plain rice.

    Nutrition

    Calories: 87kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 419mg | Potassium: 433mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1562IU | Vitamin C: 28mg | Calcium: 123mg | Iron: 2mg

  • Green Beans with Shallots and Hazelnuts

    July 31, 2020 /
    Servings: 4 people
    Calories: 180kcal

    Ingredients

    • 1 1/2 lbs green beans trimmed
    • 2 Tbsp extra virgin olive oil
    • 4 shallots thinly sliced
    • 1/4 tsp salt
    • 1/4 tsp black pepper freshly ground
    • 1/4 cup hazelnuts toasted and coarsely chopped

    Instructions

    • Blanch the green beans in boiling water for 3 minutes or until tender but still crisp. Drain and rinse under cold water immediately to prevent them from becoming soggy.
    • Heat the olive oil in a large non-stick skillet over medium-high heat, swirling to coat. Add the shallots and sauté for 3 minutes or until golden.
    • Add the green beans, 1/4 tsp salt and pepper, and the hazelnuts. Toss to mix and cook for 2 minutes or until the beans are thoroughly cooked through but still crisp. Serve immediately.

    Nutrition

    Calories: 180kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 493mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 2mg

  • Kale, Date, and Almond Salad with Black Fig Balsamic Vinaigrette

    July 31, 2020 /
    Servings: 4 people
    Calories: 537kcal

    Ingredients

    Kale Salad

    • 1 large bunch curly kale
    • 1/3 cup pitted dates chopped
    • 3/4 cup almonds toasted and coarsely chopped
    • 2/3 cup fresh feta cheese crumbled

    Black Fig Balsamic Vinaigrette

    • 1 clove garlic minced
    • 2 Tbsp Dijon mustard
    • 1/4 cup black fig balsamic vinegar
    • 2 Tbsp fresh lemon juice
    • 1 Tbsp honey
    • salt and freshly ground black pepper to taste
    • 1/2 cup extra virgin olive oil

    Instructions

    • Toast the almonds in a dry skillet and set aside.
    • Finely chop the kale and put it in a large salad bowl. Chop the dates and toasted almonds and toss them with the kale. Toss in the feta.
    • To make the vinaigrette, whisk together the first 7 ingredients. Pour in the olive oil in a steady stream, whisking constantly with a fork until emulsified and smooth. Pour the vinaigrette over the salad and toss until the kale is evenly coated.
    • Serve immediately or refrigerate until ready to serve. It will last a few days in the fridge, and sometimes is even better the second day, as the kale has the chance to marinate in the flavors of the dressing.

    Nutrition

    Calories: 537kcal | Carbohydrates: 25g | Protein: 11g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 388mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1547IU | Vitamin C: 20mg | Calcium: 232mg | Iron: 2mg

  • Kale and Cranberry Salad with Lemon Vinaigrette

    July 31, 2020 /
    Servings: 4 people
    Calories: 556kcal

    Ingredients

    Kale Salad

    • 1 large bunch of curly kale
    • 3/4 cup dried unsweetened cranberries
    • 3/4 cup walnuts toasted and coarsely chopped
    • 3/4 cup parmesan reggiano freshly grated

    Lemon Vinaigrette

    • 2 tsp lemon zest
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp white wine vinegar
    • 1 Tbsp Dijon mustard
    • 1 Tbsp honey
    • 1 clove garlic minced
    • salt and freshly ground black pepper to taste
    • 1/2 cup extra virgin olive oil

    Instructions

    • Toast the walnuts in a dry skillet until lightly blackened in spots. Set aside.
    • Finely chop the kale and place it in a large salad bowl. Toss in the cranberries and parmesan. Coarsely chop the nuts once cool, and toss into the salad.
    • To make the vinaigrette, whisk together the first 8 ingredients. Add the oil in a slow stream, whisking constantly with a fork until emulsified and smooth. Pour the dressing over the salad and toss until the kale is evenly coated. Serve immediately with an extra sprinkling of parmesan or refrigerate until ready to eat.

    Nutrition

    Calories: 556kcal | Carbohydrates: 29g | Protein: 11g | Fat: 47g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 350mg | Potassium: 193mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1570IU | Vitamin C: 22mg | Calcium: 265mg | Iron: 1mg

  • Spinach and Strawberry Salad with Classic Balsamic Vinaigrette

    July 25, 2020 /
    Servings: 4 people
    Calories: 358kcal

    Ingredients

    Strawberry Salad

    • 1/2 lb strawberries quartered
    • 1/2 cup walnuts toasted
    • 12 oz baby spinach
    • 1/2 cup crumbled goat cheese

    Balsamic Vinaigrette

    • 1/4 cup extra virgin olive oil
    • 1/4 cup balsamic vinegar
    • 1 Tbsp honey
    • freshly ground salt and pepper to taste

    Instructions

    • Remove and discard the tops of the strawberries and cut each one into quarters.
    • Place the washed spinach, goat cheese, walnuts, and strawberries in a large salad bowl, and toss thoroughly.
    • In a measuring cup or small bowl, whisk together the olive oil and balsamic vinegar. Whisk in the honey, then mix in the salt and pepper, to taste. Feel free to adjust any of the ingredients to taste.
    • When ready to serve, toss the salad with the vinaigrette. One can also make the salad ahead of time, but don't toss with the dressing until ready to serve so the salad won't get soggy.

    Nutrition

    Calories: 358kcal | Carbohydrates: 16g | Protein: 10g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 644mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8268IU | Vitamin C: 57mg | Calcium: 152mg | Iron: 4mg

  • Garden Tomato Salad with Herbed Dressing

    July 25, 2020 /
    Servings: 6 people
    Calories: 222kcal

    Ingredients

    Salad

    • 5 large red tomatoes thinly sliced
    • 5 large yellow tomatoes thinly sliced
    • coarse salt
    • freshly ground black pepper
    • 1 cup baby arugula
    • 1/4 cup Parmigiano-Reggiano or Mozarella freshly shaved
    • 1-2 Tbsp balsamic vinegar

    Herbed Dressing

    • 2 Tbsp fresh lemon juice
    • 2 Tbsp shallots minced
    • 1 tsp garlic minced
    • 1/2 cup extra virgin olive oil
    • 1 Tbsp fresh oregano finely chopped
    • 1 Tbsp fresh tarragon finely chopped
    • 1 Tbsp chives finely sliced
    • 1 tsp fresh thyme finely chopped
    • 3 Tbsp fresh basil chiffonade
    • 1 cup grape tomatoes halved
    • 1 1/2 tsp coarse salt
    • 1 tsp freshly ground black pepper

    Instructions

    • Combine the lemon juice, shallots, and garlic in a medium bowl. Whisk in the olive oil. Add the herbs and grape tomatoes. Mix well and season with salt and pepper.
    • Thinly slice the tomatoes. Arrange them decoratively on the plate, alternating colors if desired. Season with salt and pepper.
    • Using a slotted spoon, remove the tomato pieces from the dressing and place them over the sliced tomatoes. Drizzle with three-fourths of the dressing.
    • Toss the arugula with the remaining dressing. Arrange the arugula over and amongst the tomatoes and top with the cheese. Drizzle with balsamic vinegar and serve immediately.

    Nutrition

    Calories: 222kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 668mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2182IU | Vitamin C: 27mg | Calcium: 154mg | Iron: 2mg

  • Butter Lettuce Salad with Basil Dressing

    July 25, 2020 /
    Servings: 4 people
    Calories: 356kcal

    Ingredients

    Butter Lettuce Salad

    • 1 head butter lettuce trimmed
    • 1 head red endive trimmed
    • 3 hard boiled eggs cut into quarters
    • 6 chives chopped
    • 1/3 cup crispy bacon chopped

    Basil Dressing

    • 1 cup fresh basil leaves
    • 1 cup green onion chopped
    • 2 cloves garlic minced
    • 1/2 serrano pepper seeded and sliced
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup fresh lemon juice
    • pinch coarse salt
    • 1/2 tsp freshly ground black pepper

    Instructions

    • Place all the ingredients for the basil dressing in a food processor and purée for 1 minute. Transfer to a plastic container, cover, and refrigerate until ready to use.
    • Chop chives, hard-boil the eggs, and make the bacon.
    • Place the lettuce leaves on a plate, arranging the endive leaves in between the butter lettuce for color. Arrange the hard-boiled egg quarters around the bed of lettuce and endive.
    • Drizzle a 1/4 cup of dressing throughout the salad, and transfer the remaining dressing into a bowl to offer on the side.
    • Serve chilled, and garnish with the chopped chives and bacon upon serving.

    Nutrition

    Calories: 356kcal | Carbohydrates: 13g | Protein: 10g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 177mg | Sodium: 624mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2394IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 2mg

  • Sautéed Rainbow Chard with Golden Raisins and Pine Nuts

    July 25, 2020 /
    Servings: 2 people
    Calories: 381kcal

    Ingredients

    • 1 bunch rainbow chard
    • 3 Tbsp pine nuts
    • 2 Tbsp extra virgin olive oil
    • 1/2 cup golden raisins
    • 2 cloves garlic minced
    • 2 Tbsp balsamic vinegar
    • Freshly ground salt and pepper to taste

    Instructions

    • Wash the chard, leaving some water clinging to the stalks and leaves. Cut the stalks into half inch pieces and keep separate from the leaves. Chop the leaves into about 3 inch long and 1-2 inch wide strips. Set aside.
    • In a large skillet over medium-high heat, toast the pine nuts, shaking the pan to brown evenly, 2-4 minutes. Remove the nuts from the pan and set aside.
    • In the same skillet, heat the olive oil over medium-high heat. Add the chard stalks and garlic and cook beginning to soften, about 4 minutes.
    • Add the chard leaves and raisins. Cover, reduce heat to medium-low, and cook until tender, 6-10 minutes stirring occasionally.
    • Take the lid off and pour out any excess water. Stir in the balsamic vinegar and pine nuts. Season with salt and pepper to taste and serve.

    Nutrition

    Calories: 381kcal | Carbohydrates: 40g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 329mg | Potassium: 946mg | Fiber: 4g | Sugar: 26g | Vitamin A: 9174IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 4mg

  • Turkish Red Lentil Soup: Gelin Çorbasī

    June 27, 2020 /
    Servings: 4 people
    Calories: 291kcal

    Ingredients

    • 1 clove garlic minced
    • 1 yellow onion diced
    • 1.5 Tbsp butter
    • 3 Tbsp concentrated tomato paste
    • 1 tsp sweet paprika
    • 3/4 cup red lentils picked over and rinsed
    • 5 cups chicken or vegetable stock
    • sea salt and black pepper freshly ground
    • 1 Tbsp fresh mint minced
    • 1 tsp red chili flakes
    • 1 Tbsp fresh lemon juice
    • lemon wedges to serve

    Instructions

    • Melt the butter in a large stock pot, such as a dutch oven, over medium-low heat. Slowly soften the garlic and onion in the butter until translucent. Add the tomato paste and paprika and cook for 2 minutes, stirring regularly.
    • Add the lentils, stirring to coat. Add the stock and bring to a boil. Turn to a simmer and cook for 40 minutes, stirring occasionally to prevent sticking.
    • Once the lentils are soft and beginning to fall apart, take off the heat. Blitz the lentils in a blender or food processor or use an immersion blender to pureé the soup. Pour back into the pot and return the pot to the heat. Season with salt and pepper to taste and stir in the lemon juice: the lemon is essential to bring out all the flavors
    • Serve hot with a sprinkling of mint and red chili flakes and a squeeze of lemon juice.

    Nutrition

    Calories: 291kcal | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 586mg | Potassium: 820mg | Fiber: 12g | Sugar: 8g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 4mg

  • Whole Smashed Potatoes with Fontina and Chives

    June 27, 2020 /
    Servings: 4 people
    Calories: 237kcal

    Ingredients

    • 1 lb mixed small gold and red new potatoes
    • sea salt and black pepper freshly ground
    • 3 Tbsp extra virgin olive oil
    • 1/4 cup Parmesan Regiano freshly grated
    • 1/4 cup Fontina cheese freshly grated
    • 2 Tbsp fresh chives minced
    • Fleur de sel or sea salt

    Instructions

    • Preheat the oven to 400°F.
    • Place the potatoes and 1 Tbsp of salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a fork or skewer.
    • Drain the potatoes and place on a rimmed sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy).
    • Toss the potatoes on the pan with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned.
    • Sprinkle the potatoes with the Parmesan and Fontina, and roast for another 2 to 3 minutes, just until the cheese melts.
    • Sprinkle the potatoes with the chives and fleur de sel or sea salt. Serve hot.

    Nutrition

    Calories: 237kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 173mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 1mg