Monthly Archives

July 2017

  • Deviled Eggs with Chiles, Bacon and Chives

    10 medium eggs
    1-2 Tbsps. mayonnaise
    1 Tbsp. sour cream
    ½ tsp. dry mustard
    2-3 dashes hot sauce
    Kosher salt
    2 small red serrano peppers, halved, seeded and thinly sliced
    2 strips bacon, cooked and crumbled
    2 Tbsps. chopped chives

    In a medium saucepan fitted with a steamer, bring 1 inch of water to a boil over high heat. Place eggs in the steamer, […]

  • Gado Gado Salad


    Green beans
    Lime wedges
    (Any veggies you have will work)
    Optional: Chicken, soft boiled egg or tofu

    Steam or boil the cabbage, carrots, cauliflower, potatoes and green beans until slightly soft, but keeping a little crispness.


    1 tsp. garlic, minced
    1 1/2 tsps. fresh ginger, […]

  • Kale Salad with Parmesan Croutons and Spiced Pumpkin Seeds

    ½ cup olive oil
    Juice of 1 lemon (about 3 tablespoons)
    1 Tbsp. Dijon mustard
    2-3 cloves garlic
    1 tsp. salt, or more to taste
    1 bunch kale (about ¾ pound), tough stems removed and leaves chopped into bite-size pieces
    Parmesan Croutons (recipe, below)
    Spiced Pumpkin Seeds (recipe, below)
    2 Tbsps. finely grated Parmesan

    In a food processor, pulse olive oil, lemon juice, Dijon, […]

  • Tomato Salad with Basil Oil

    2 pounds tomatoes, scored and cut into wedges
    1 medium-size sweet onion, thinly sliced (about 1 cup)
    12 basil sprigs
    Salt & pepper to taste
    ¼ cup basil oil

    Basil oil: In a small bowl, prepare an ice-water bath and set aside. Bring a small pot of water to a boil over high heat. Using metal tongs, add 2 cups […]

  • Yukon Gold & Kohlrabi Bake

    Serves 8

    1 large bulb kohlrabi, peeled and diced
    8 Yukon Gold potatoes, diced
    1 large garlic scape or 3 cloves green garlic, minced
    1/2 cup heavy cream
    4 Tbsp. butter, unsalted
    1/2 cup parmesan cheese
    Salt and pepper, to taste

    Pre-heat oven to 400°F. Place diced kohlrabi in a large pot. Cover with water and a tablespoon of salt, and bring to a […]

  • Honey-Balsamic Cabbage Steaks with Tomato-Zucchini Compote

    Serves 8

    1 head green cabbage, outer leaves removed
    1/4 cup olive oil
    1 tsp. fresh thyme
    1 tsp. salt
    1/2 tsp. pepper
    2 Tbsp. balsamic vinegar
    2 Tbsp. honey

    Pre-heat oven to 400°F. Cut cabbage into 1/2-inch thick slices. Arrange slices on a
    baking sheet.

    In a small bowl, combine remaining ingredients. Brush mixture over each cabbage steak. Bake until cabbage edges start to […]

  • Fried Beet Salad with Cucumber and Blue Cheese Dressing

    Serves 8

    2 large beets, peeled and sliced into 1/4-inch thick disks
    1 cup all-purpose flour
    1 cup panko bread crumbs
    2 eggs, beaten
    Olive oil, as needed
    6 cups salad greens
    1 cup cucumber, sliced
    Frying oil, as needed
    Blue Cheese Dressing:
    3 oz. bleu cheese, crumbled
    3 Tbsp. sour cream
    3 Tbsp. buttermilk
    2 Tbsp. mayonnaise
    2 tsp. distilled white vinegar
    1/4 tsp. sugar
    Pinch of garlic powder
    Pepper, to […]