Jacquie “O” So YUMMY!
The Salad: LOTS of celery leaves. -Celery stalks, thinly sliced -Carrots, shredded -Radish, shredded -Scallions, shredded -Corn, off the cob
-And any veggies you like!
The dressing: 1 T Fish Sauce (Optional). 2 T Fresh Lime Juice. 3 T Mirin Rice Wine Vinegar. 2 T Olive Oil 1 T Toasted Sesame Oil 2 T Sesame Seeds. Sea Salt & Pepper to taste. Honey to taste.
Toss prepared veggies and leaves together. Toss with dressing. Enjoy, InJOY!
6 oz(180 g) Kale Leaves (1 bunch), washed and dried, then torn
2-3 Tbs Olive Oil
3 Tbs Apple Cider Vinegar or Malt Vinegar
Salt and Black Pepper, to taste
Preheat the oven to 275°F (140°C). Place the kale leaves on a sheet pan and add olive oil and vinegar. Massage the kale to coat evenly, then spread the kale across two sheet pans, making sure the leaves aren't overlapping. Place the pans on the middle and lower racks of the oven and roast for 25-30 minutes, switching racks halfway through, until the kale is crispy (watch closely as it burns quickly). Remove from the oven and season well with sea salt.
SERVES 4 From Tenderheart, by Hetty Lui McKinnon
1 C Chicken Broth
2 Tbs Unsalted Butter
2-3 Pac Choi
Salt to taste
1 Tbs Maple Syrup
1 Tbs Toasted Sesame Oil
Gomasio or Sesame Seeds
Snip off the ends and check for dirt. Rince and dry. Heat up a butter and chicken broth and bring to a simmer in a large skillet. Arrange pac choi in a single layer, lightly sprinkle them with sea salt, and cover for about 5-7 minutes. Take off the cover, transfer the bok choy to a plate and cover to keep warm. Add toasted sesame oil and maple syrup to the pan, stir and bring to a boil until half the liquid has cooked off. Pour sauce over pac choi, sprinkle Gomasio or Sesame seeds on top and serve warm.
2 C Greek Yogurt
3 Tbs Mayonnaise
1 Tbs Honey(or sweetener of choice)
1 C Kale, finely chopped
1 C Spinach, finely chopped spinach
1/2 Onion, finely chopped
⅓ C Water Chestnuts, finely minced (optional)
⅓ C Sweet Pepper, finely minced
⅓ C Carrot, finely minced
3 Cloves Garlic, finely minced
Salt and Pepper to taste
Fresh Dill and/or Parsley, to taste
Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.
3 Tbs Olive Oil
1 Yellow Onion, peeled and thinly sliced
2 Garlic Cloves, thinly sliced
l Lg bunch Swiss Chard, stems and leaves separated and chopped
Salt &Pepper to taste
⅓ C Half n half or Heavy Cream
8 Eggs
3 oz Cotija cheese or Queso Fresco, crumbled
1 Avocado, sliced
1 Hot Pepper, sliced
Cilantro, to taste
Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, Cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.
8 ozs Ditalini Pasta
4 Ears Corn
2 Lg Celery stalks, finely chopped
⅔C Scallions, finely minced
½ Tbs white or yellow miso (or substitute with tahini and soy sauce)
4½ Tbs Lemon Juice, plus more to taste
1½ Tbs Hot Pepper of choice, finely chopped
½ C Mayonnaise (vegan, if desired)
Salt and Sugar to taste
Bring a medium pot of salted water to a boil over high heat. Add pasta to the water and boil according to package instructions. Drain the pasta, and rinse under cold water until cool. Drain well and set aside. Grab a large bowl and invert a smaller bowl inside of it. Hold the corn upright on the center of the smaller bowl. Using a sharp chef’s knife, slice downward to shave the kernels off the cob. Discard the cobs and remove the smaller bowl. Add the cooked ditalini, plus the celery and chives. Season with a large pinch of salt and a pinch of sugar; toss to combine. In the smaller bowl, whisk to combine the miso, lemon juice and hot pepper. Add the mayonnaise and whisk until fully incorporated. Combine with the corn mixture and toss. Taste and adjust seasoning with more lemon juice, chile, salt or sugar as needed. Store refrigerated (up to 3 days) until serving.
adapted from NYT cookinghttps://cooking.nytimes.com/recipes/1024306-corn-and-miso-pasta-salad
Salad:
-2 handfuls Beans, trimmed and halved
- 2 medium Summer Squash, diced
- 1 Cucumber, diced
- 1 15-ounce can Chickpeas, drained and rinsed
- 1 C Corn Kernels (raw)
- 4 Scallion Tops thinly sliced
Dressing:
- ½ C Basil
– ¼ C Parsley
- ¼ C Lemon Juice
- ¼ C Apple Cider Vinegar -
2 Garlic Scapes minced
- ¼ C Oilve Oil
- Salt to taste
Place the beans and squash in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside. Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped. In a large bowl, combine the drained chickpeas, corn, cucumber and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
½ C Cilantro (no stems)
1 C Spinach
½ C Garlic Scapes, chopped
½ C Olive Oil
2 -3 Tbs Pumpkin Seeds (or other nut)
3-4 Tbs Parmesan Cheese (optional)
Salt & Pepper to taste
Put all ingredients into a food processor (or use immersion blender). Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. Add more oil to make this into a salad dressing. This is a very flexible recipe that can be modified to your preferences, so play around!
2 medium Beets quartered and sliced a 1/4 inch thick
2 Carrots sliced 1/4 inch thick
3 Tbs Olive Oil
Salt & Pepper to taste
1 -2 Garlic Scapes, minced
1/4 C Unsalted Pumpkin Seeds
4 C Kale, chopped
2 Tbs Lemon Juice
1 Tbs Maple Syrup
1 Tbs Dijon Mustard
Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, garlic scapes, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes. Remove from oven and toss pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes. In a small bowl, mix together the lemon juice, maple syrup and Dijon mustard until combined. Remove vegetables from the oven and allow them to cool for 5 minutes. Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Optional add-ins: cheese, chicken, sausage, salmon, dried fruit… Allow salad to sit for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
1 Tbs Honey
1 tsp Dijon Mustard
1 tsp Rice Vinegar
10 sprigs Mint, leaves, roughly chopped
4 ripe apricots, cut into wedges (or dried apricots chopped)
Pac Choi
Soy Sauce to taste, optional
Whisk together the honey, mustard and vinegar in a small bowl. Toss the mint and the apricots with the dressing. Core the pac choi and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.
from NYT Cooking
1 pound small Potatoes, halved
1 large Black Radish, chopped small
3 Tbs Olive Oil
1 1/4 tsp Salt
1/2 tsp Pepper
4-6 Cloves Garlic, finely chopped
4 Tbs Mayonnaise
1 Tbs Lemon Juice
1 tsp Dijon Mustard
Preheat the oven to 400 degrees. Place cut potatoes and radishes, skins on, into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes and radishes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
1 Bunch Ramp Greens
1/2 C Walnuts (toasted) or nut to your liking
1/3 to ½ C olive oil
1/2 C Grated Parmigiano Reggiano Cheese
Salt and Pepper to tastes - Splash Lemon Juice
Optional Add-ins: Spinach (for creamier and milder pesto), Mustard Greens (for zippy spicy pesto), any herbs you like
Chop the ramps and nuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Add in any add- ins. Taste for seasoning and add the lemon.
2 C Butternut Squash, cubed
1/2 C Nut Butter of Choice
1/2 C Unsweetened Cacao
1 tsp Vanilla Extract
1 C Date/coconut/cane sugar
1/3 Cup Oat Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 C Dark Chocolate Chips
Preheat the oven to 425F. Roast the butternut squash in the oven drizzled with a little oil and sprinkled with salt. Roast the squash for about 25-30 minutes until soft and golden. Next, add the nut butter, cacao powder, vanilla and sugar to a food processor or blender. When the butternut squash is done roasting, add that to the food processor and blend until smooth. Reduce the oven temperature to 350F. In a large bowl, whisk together the oat flour, baking powder, cinnamon, and dark chocolate chips. Add the blended butternut squash mixture to the flour mixture and stir together to create the brownie “batter”. Spread the batter into a parchment-lined 8x8 square baking pan. Bake for 35-40 minutes. Allow the brownies to cool before slicing. Store covered on your counter for up to 3 days. You may refrigerate as well. Recipe based on Food 52
1 Red Onion, very thinly sliced (best to use a mandolin)
½ C Water
¼ C White vinegar
¼ C Apple Cider Vinegar
1 ½ Tbs maple syrup, honey, or sugar
1 ½ tsp Salt
Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Combine the water, both vinegars, sweetener and salt. Whisk until all is fully combined then pour the mixture into the jar over the onions. Let the onions sit at room temperature for an hour at which point they should be sufficiently pickled for serving. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
2 Lg beets, peeled, each cut into 8 wedges
Olive Oil, for drizzling
4 Eggs
1 Egg Yolk
1 Shallot, finely chopped
14 oz Creme Fraiche
2 Tbs parsley chopped
7 oz Feta, crumbled
10-inch round loose-bottomed tart tin, about 1¼ inches deep
premade shortcrust pastry dough (uncooked)
Put the cut and peeled beets in a baking dish and drizzle over a little olive oil. Season with salt and pepper, and roast for 30-40 minutes, or until cooked through. Reduce the oven temperature to 320°F. Whisk together the eggs, egg yolk, shallot and crème fraîche in a bowl. Season with salt and pepper. Fold in the parsley and half of the cheese. Line the tart tine with the pastry dough. Pour the mixture into the tart base, making sure the feta is evenly distributed. Bake for 20 minutes, then carefully remove from the oven (the tart will be wobbly and only half cooked at this stage). Top with the roast beetroot and the remaining feta. Return to the oven for a further 20 minutes, or until set. Serve warm or cool.
Recipe:from https://www.foodrepublic.com/recipes/savory-slice-roasted-beet-and-feta-tart-recipe/
adapted from Feed the Swimmers
2 Tbs Butter
1C plus 2 Tbs Heavy Cream, divided
1C Parmesan, grated
4-6 oz Gruyère, grated
Pinch fresh ground nutmeg
A few sprigs Thyme AND 1-2 each of any assortment of colorful root veggies: Beets, (red and gold), Potatoes( Blue is fun!), Rutabaga (warm golden), Celeriac (white), Butternut squash “necks”(orange)
Prep a 10in. baking dish - Coat with butter and two Tbs of cream followed by a sprinkling of some of the Parmesan and set aside. Preheat oven to 375F Gently warm remaining cup of cream and stir in nutmeg and thyme. Remove from heat and set aside. Slice up all veggies into roughly equal sized rounds of about 1/4” thick or less and by color (or alternate colors for a rainbow effect). You may use a mandolin, food processor with a slicing attachment or trust your knife skills. Snuggle them tightly into the baking dish. Keep beets off to one edge or as the bottom layer if doing a vertical ombré, as their color will bleed. Pour prepared cream over the top brushing all edges as you go to evenly coat. Top with the remaining Parmesan (as much as you like, really). Loosely cover with foil and bake at 375F for 45 minutes. Remove foil and top with grated Gruyère. Raise heat to 400F, and bake until top is all bubbly and edges have browned. Allow to rest for about 10 minutes before serving. Enjoy!
https://www.feedtheswimmers.com/blog/2022/1/24/97dt3884enduwjvwbi19rbxymzhuco
1 Winter Squash
1-2 Tbs Olive Oil (be generous)
1-2 tsp Salt
1-2 tspor more Seasonings of your choice (garlic powder, cinnamon/sugar, etc)
Remove the seeds from the squash. Wash and dry them thoroughly, removing the squash strings and "innards". Toss the seeds with olive oil and seasoning of your choice. Bake at 375F for 10-15 minutes, stirring and checking frequently to avoid burning.
3 Leeks
3 Tbs Olive Oil
½ tsp Salt
½ tsp Sugar
¾ C Broth (chicken or vegetable)
2Tbs Lemon Juice
fresh Sage plus more for garnish
Trim off the leek greens right where the light green part ends and it starts to turn a darker green and set aside to use another time (don't throw away). Slice each leek in half lengthwise. Run them under cold water to thoroughly (yet gently) clean between the layers to remove dirt and grit. Shake off any excess water, pat dry, and set aside. Heat a large pan over medium heat. Add the olive oil, sugar, and salt. Give it a quick stir and add the leeks in a single layer with the cut side down. Cook them for 5 minutes, turn over and cook the other side for 2-3 more minutes. Add the broth, lemon juice, and fresh sage sprigs (leave them whole since you'll discard them after cooking). Cover with a lid and reduce the heat to medium-low. Cook covered for 25 minutes undisturbed. Remove the lid and the sage. Turn the heat up to medium-high and boil until the liquid is reduced by half. Serve with a drizzle with the reduced liquid in the pan, top with flaky sea salt, and optional fresh herbs. Enjoy!
1/2 C Carrot, grated
1/2 C Zucchini, grated &squeezed dry
2 Eggs, lightly beaten
1/2 Cup Ripe Banana, mashed
1/4 C Butter, melted & cooled
1/4 C Maple Syrup or Honey
1 1/4 C Whole Wheat Flour
1/4 tspSalt
1/2 Chocolate Chips (optional)
1 tsp Baking Powder
1/2 tsp Baking Soda
Preheat the oven to 375F and grease a mini muffin pan with nonstick spray. Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl. Gently stir in the flour, baking powder, baking soda, and salt. Add chocolate chips if using. Divide the batter among the prepared pan. Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store. tore in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer.
6 ounces green and wax beans, trimmed and cut into halves or thirds
12 oz fusilli or another short-cut pasta - 2 C Basil
1/2 C Dill, plus more to taste
1/2 C Mint, plus more to taste
1/2 C full-fat Greek Yogurt
1/3 C Olive Oil
1/4 C lemon juice
1/4 C Pine nuts or Walnuts
1 oz Parmigiano-Reggiano
3-4 Garlic Scapes
Salt to taste
Bring a large pot of water to a boil, then season it generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Remove them from the pot and rinse under cold water Drain and pat dry, then transfer to a large bowl. Add the pasta to the same pot and cook until tender, stirring and tasting occasionally for doneness, 10 to 12 minutes. While the pasta cooks, add the basil, dill, mint, yogurt, olive oil, lemon juice, nuts, cheese, garlic, and salt to a blender. Blitz until smooth, scraping down as needed, making sure not to run the blender too long or it’ll discolor the herbs. Taste and adjust if needed. When the pasta is done, scoop out a cup of the cooking water, then drain them in a colander. Transfer the pasta to the bowl with the green beans. Pour three-quarters of the dressing over the pasta and stir to combine, adding a splash of pasta cooking water to loosen and more dressing to coat as needed. Let stand for 15 minutes before serving; or cover, refrigerate for up to 3 days, and serve cold.
