- 1 rotisserie chicken breast, cut into bite size pieces
- ½ Yellow onion, diced
- 2 Cloves garlic, minced
- 1 Small carrot, diced
- ½ Cup Baby zucchini diced
- Cup Baby broccoli florets
- ½ Cup Snap peas, cut into bite size pieces
- 1 ½ Cups Chicken broth
- ⅛ Cup White chocolate
- ½ Cup Whole milk
- 2 Sprigs Fresh thyme
- 1 Tablespoon cornstarch
- 2 Tablespoons Olive oil
- 1 Tablespoon chives, chopped
- 1 Tablespoon dill, roughly chopped
- Juice of one lemon
- Zest of one lemon
- 1 Sheet Puff Pastry, thawed
- Salt and Pepper to taste
- First, preheat the oven according to the directions on the packaging on your puff pastry. Carefully unfold the sheet and roll out the pastry on a floured surface until it is about ⅛ inch thick. Using your serving bowl as a guide, carefully cut rounds out of the pastry about ¼ inch larger than the mouth of the bowl. Place the rounds on a parchment lined baking sheet and bake until golden brown, about 10-12 minutes. Take out of the oven and allow to cool slightly.
- While the pastry is cooling, prepare the pot pie filling. Heat the olive oil in a large skillet over medium heat. Add the onions and carrots and cook until the onions are translucent, about 3 minutes. Add the baby broccoli, zucchini, and snap peas and cook until the broccoli is bright green and tender, about 3 minutes. Season with salt and pepper.
- Add milk and 1¼ cups of the chicken broth, reserving ¼ cup of broth. Bring vegetable mixture to a simmer over medium high heat, about 4 minutes. Add the white chocolate and stir until melted. Turn the heat down to medium low and add the chicken and thyme and continue to simmer.
- Make a slurry with the remaining ¼ cup of chicken broth and cornstarch. Add the slurry to the pan and stir to incorporate, mixture will begin to thicken. After about 5 minutes, turn the heat off and add the lemon juice, lemon zest, chives, and dill. Stir to combine. Check for seasoning and add salt and pepper to taste.
- To serve, ladle generous portions of the chicken mixture into two serving bowls. Top more chives and the puff pastry lids. Serve hot.
- • 1lb. Heirloom tomatoes, sliced
- • ½ small red onion, thinly sliced
- • Persian or hothouse cucumber, thinly sliced (one per salad)
- • 5 oz. country bread, ½ inch diced
- • Burrata (one per salad)
- • 2 Tsp basil, chopped
- • Black olives, whole pitted (5 per salad)
- • 3 Tbsp olive oil
- • 1 ½ Tbsp white wine vinegar
- • 1 ½ Tbsp white vinegar
- • Salt & Pepper to taste
- In a mixing bowl, add all the vegetables, basil, and bread.
- Add the olive oil and vinegars. Season with salt and pepper.
- Toss the salad until the bread soaks up the juices from the vegetables and dressing.
- Let sit for 10 minutes.
- Top with burrata and serve
FOR THE MEATBALLS:
- 1-pound ground grassfed beef
- 1 clove garlic
- 1 shallot
- 1 tsp preserved lemon rind
- 4 tbsp EVOO
- 1/4 cup almonds, soaked in water for 4 hours, then strained
- Sage, parsley and rosemary
- 2 tbsp sea salt
- Fresh pepper
FOR THE SAUCE:
- 1 can san marzano tomatoes
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- ¼ cup EVOO
- 4 filets anchovies
- ½ tsp cayenne pepper
- 2 tbsp balsamic vinegar
- ¼ cup pitted kalamata olives
- Whole sprig of basil
- Sea salt and pepper
- 1 cup fresh ricotta
- Purple basil to garnish
In a large pot, heat the evoo over medium-high heat, add the shallot, basil, anchovies and garlic and sweat for 5 minute until translucent. Add the balsamic vinegar and reduce by a half, about 5 minutes, then add the san marzano tomatoes, olives and cayenne, season with salt and pepper and simmer for 30 minutes. Then remove from the heat and puree in the Vitamix, leaving the texture a little chunky, then return to the pot.
While the sauce is simmering, prepare the meatballs.
For the Meatballs:
Combine the garlic, shallot, preserved lemon and evoo in the vitamix and puree. Then add the herbs and the almonds and pulse until the almonds are chopped up, but still coarse. Transfer to a mixing bowl and fold into the ground beef. Season the beef with salt and pepper and then form into even balls roughly the size of golf balls.
Carefully add the meatballs into the simmering sauce and braise gently until the meatballs read 145 f at the center with a meat thermometer or roughly 15 minutes. Serve in a large platter with dollops of fresh ricotta, a drizzle of fruity olive oil and sprigs of purple basil.
- 1 (91/2 by 9 inch) sheet puff pastry, thawed
- 4 tablespoons unsalted butter
- 1 pound leeks, white and light green parts only, halved lengthwise, cut into 1/2 inch pieces, and washed thoroughly
- 4 carrots, peeled and cut into 1/2 inch pieces
- Salt and pepper
- ½ cup all-purpose flour
- 4 garlic cloves, minced
- 1 teaspoon tomato paste
- 3 cups chicken broth, plus extra as needed
- ¼ cup heavy cream
- 1 teaspoon soy sauce
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- 1 large egg, lightly beaten
- 1 pound asparagus, trimmed and cut on bias into 1 inch lengths
- 1 cup frozen peas
- 2 tablespoons chopped fresh tarragon or parsley
- 1 tablespoon grated lemon zest plus 2 teaspoons juice
- Cut sheet of parchment paper to match outline of Dutch oven lid and place on large plate or upturned rimmed baking sheet. Roll puff pastry sheet into 15 by 11‑inch rectangle on lightly floured counter. Using pizza cutter or sharp knife, cut pastry widthwise into ten 11/2‑inch-wide strips.
- Space 5 pastry strips parallel and evenly across -parchment circle. Fold back first, third, and fifth strips almost completely. Lay additional pastry strip perpendicular to second and fourth strips, keeping it snug to folded edges of pastry, then unfold strips. Repeat laying remaining 4 pastry strips evenly across parchment circle, alternating between folding back second and fourth strips and first, third, and fifth strips to create lattice pattern. Using pizza cutter, trim edges of pastry following outline of parchment circle. Cover loosely with plastic wrap and refrigerate while preparing filling.
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Melt butter in Dutch oven over medium heat. Add leeks, carrots, and 1 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in flour, garlic, and tomato paste and cook for 1 minute.
- Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Stir in cream, soy sauce, and bay leaves. Bring to simmer and cook until mixture is thickened, about 3 minutes. Stir in chicken and return to simmer.
- Off heat, cover pot with inverted lid and carefully place parchment with pastry on lid. Brush pastry with egg and sprinkle with salt. Transfer pot to oven and bake until pastry is puffed and golden brown, 25 to 30 minutes, rotating pot halfway through baking.
- Remove pot from oven. Transfer parchment with pastry to wire rack; discard parchment. Remove lid and discard bay leaves. Stir asparagus into filling and cook over medium heat until crisp-tender, 3 to 5 minutes. Off heat, stir in peas and let sit until heated through, about 5 minutes. Adjust filling consistency with extra hot broth as needed. Stir in tarragon and lemon zest and juice. Season with salt and pepper to taste. Set pastry on top of filling and serve.
For the Gnocchi:
- 2 pounds russet potatoes (about 4 large), scrubbed
- 1¼ cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 1 egg, beaten to blend
For the Basil Pesto:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- salt and freshly ground black pepper, to taste
For the Vegetables with Sauce:
- 8 cups water
- Homemade Gnocchi
- 1/4 lb fresh Snap Peas (loosely chopped)
- 1/4 lb fresh Asparagus (shaved with vegetable peeler and loosely chopped)
- 2 Tbsp Unsalted Butter
- 2 Tbsp Evoo
- Salt and Pepper, to taste
- 1/4 cup Parmesan Cheese
- Zest of 1/2 lemon, for garnish optional
- Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, about 45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool
- Sprinkle 1¼ cups flour and 1-2 tsp salt over potatoes. Make a well in the center. Pour egg into the well and stir in with a wooden spoon or fork.
- Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth, be careful not to overwork about 2 minutes.
- Divide dough into 8 pieces. Roll each piece into a long rope. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured baking sheet.
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
- Add oil and process until fully incorporated and smooth.
- Season with salt and pepper.
Vegetables with Sauce:
- In large pot, bring water to a rolling boil; carefully drop GNOCCHI in and boil until it floats (about 2-3 minutes)
- Meanwhile heat 1 Tbsp BUTTER 1 Tbsp EVOO in skillet over medium heat; add GNOCCHI straight from the pot into the skillet; sauté one side until lightly browned (2-4 min); flip gnocchi to brown the other side (2-4 min); remove and set aside.
- In another skillet on medium heat, melt 1 Tbsp BUTTER and 1 Tbsp EVOO; add SNAP PEAS and ASPARAGUS; sauté until slightly tender, about 3 minutes, tossing as needed.
- Add cooked GNOCCHI sprinkle in SALT and PEPPER; heat until warmed through, tossing as needed.
- To serve, top with PARMESAN CHEESE and LEMON ZEST. Drizzle with Pesto.
- 2 cups vegetable stock
- 1 cup blistered cherry tomatoes
- ¼ cup shredded basil leaves
- 1 tablespoon of roasted garlic
- ¼ cup chopped fresh flat-leaf parsley
- 1 cup green beans cut into 1-inch pieces
- 1 cup thinly sliced carrots
- 12 spears of thinly cut asparagus cut into 2 inch pieces
- 1 cup of broccolini
- 1 cup of fresh peas
- 12 ounces of torchio pasta
- ¼ cup of freshly grated parmesan
- Black pepper to taste
- Kosher salt to taste
- Chili flake to taste
- Bring a large pot of water and a medium saucepan of lightly salted water to a boil.
- In a blender, combine 1 cup of the vegetable stock with the blistered cherry tomatoes, 2 tablespoons of basil, the roasted garlic and the parsley. Blend until pureed. Transfer the mixture to a saucepan with the remaining 1 cup of vegetable stock, chili flake, and salt and pepper to taste. Bring to a boil over high heat, then reduce the heat to medium and simmer briskly until the liquid reduces and thicken slightly.
- While the sauce reduces, in separate batches, boil each of the vegetables for 1 minute in the saucepan of salted water. As each vegetable is done, remove it with a wire skimmer, rinse under cold running water until cool, drain well, and transfer to a bowl.
- Add all the vegetables to the sauce and stir well to heat them through. Keep warm.
- As soon as the large pot of water comes to a boil, salt the water. Add the pasta and cook until al dente – tender but still slightly chewy – following the manufacturer’s suggested cooking time.
- Drain the pasta and stir it, still slightly dripping, into the sauce until well coated. Remove the pan from the heat and stir in the parmesan, if using.
- To serve, divide the pasta and vegetables among four large warmed plates or pasta bowls. Sprinkle each plate with some of the remaining 2 tablespoons of basil. Serve immediately.
What You Need:
- Rice paper sheets
- Bell pepper (i like yellow or orange)
- Butter lettuce
Almond Butter Dipping Sauce:
- 1/3 cup creamy almond butter
- 1 t soy sauce
- 1 t rice wine vinegar
- 1-2 t honey
- 1 t fresh lime juice
- ½ tsp sesame oil
- 1 tsp red chili garlic sauce
- Hot water, to thin out sauce
- DIP WRAPPERS IN WATER: Fill a large shallow dish or pie plate with an inch or so of water. Remove one rice paper wrapper from the package and place it in the water to soak. Allow it to soak for about 10 seconds and then remove and place on a plastic cutting board.
- ADD FILLING: Assemble all of your ingredients together, including the chopped veggies, fruit, herbs. Chop all of your vegetables/fruit into long, thin slices. Layer everything on the 1/3 of the spring roll that is closest to you. Add 1-2 pieces of each ingredient.
- WRAP: Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito.
For Rosemary Braised Chicken
- 1 chicken
- 1 large onion 2” julienned
- 15 cloves garlic whole peeled
- 1 tbsp vegetable oil
- 3 tbsp butter
- 8 sprigs rosemary
- fresh bay leaves
- 1 bottle white wine
- 2 tbsp sherry vinegar
- 1 lemon sliced
- 2 cups pee wee potatoes cut in ½
- Egg wash mixture:
- 1 egg yolk
- 1 tbsp milk
For Sealing Dough
- 1/2 cups flour
- 1 cup warm water
- 4 tbsp flour for dusting table
For Spring Vegetables
- 2 cups blanched sugar snap peas
- 1 cup pea tendrils
- ½ cup cherry tomatoes
- 2 tbsp finely minced chives
- 1 tbsp extra virgin olive oil
- Edible flowers for garnishing like violas
Rosemary Braised Chicken:
- Break down chicken into breast, thigh, drumstick.
- Season chicken with salt and pepper.
- In a medium enamel coated cast iron pot heat butter and oil on medium high heat until butter browns. Add chicken skin side down and brown.
- Turn and brown other side.
- Remove from pan and reserve.
- Add onions, garlic to pot and cover to cook until tender, 7-10 min. Add white wine, sherry vinegar simmer to reduce liquid by 50%.
- Add rosemary, bay leaf then return chicken and top chicken with slices of lemon. Add potatoes.
- Dust table with flour and roll dough onto a 1” rope shape and press onto edge of pot.
- Place lid onto dough and seal dough to the edges.
- Brush with egg wash mixture.
- Bake in preheated oven 400⁰ for 1 hour.
- Break off crust and lift lid.
- In mixer with dough hook add water to bowl then cover with flour and mix on low speed 5 min to form smooth dough.
- Let rest 15 min.
- Warm sugar snap peas and tomatoes in oil and season with salt and pepper. Finish with chives and garnish with pea tendrils and edible flowers.
- 1 ready-made 9” pie crust, bought from the freezer section
- 2 Tbsp butter
- 1 ½ Tbsp white miso
- ½ cup shallots, finely chopped
- 1 ½ cups fresh spinach leaves, roughly chopped into 1-inch pieces
- 1 cup tender stem thin asparagus, chopped into 1-inch pieces, bottoms trimmed
- Kosher salt and freshly ground black pepper
- 5 large eggs, beaten
- ¼ cup heavy cream
- ½ cup fresh goat cheese curds
- 1 Tbsp sesame seeds, half crushed
- Preheat oven to 400F. Blind bake the pie crust, by lining with parchment paper and weighing down with pie weights or dried beans and bake according to instructions on the package until browned. Remove from oven and set aside.
- In a medium non-stick skillet, set over medium high heat, melt the butter and the miso, whisking together until emulsified and the miso is broken down. Add the shallots, and sauté until slightly browned, about 3-4 minutes. Add the asparagus, and sautee, tossing until softened about 5-6 minutes. Add the spinach, and toss until wilted, and season with salt and pepper to taste.
- Tip the sautéed vegetables into the pie crust, spreading it around evenly.
- In a medium bowl, whisk together the eggs, cream and sesame seeds and pour into the pie crust. Sprinkle in the goat cheese curds and using a spoon press in making sure that everything is submerged into the liquid.
- Place quiche on a lined sheet tray and bake until puffed up and slightly golden brown in areas. About 40 minutes. Allow to cool slightly on a rack before serving.
- Serving suggestion: Serve alongside a fresh green salad of spring vegetables.
- 2 tablespoons neutral oil (such as avocado or grapeseed)
- 1/2 teaspoon whole cumin seeds
- 10g peeled ginger, julienned
- 1/8 teaspoon red chili flakes
- 1 pound frozen green peas (not petit peas)
- 1 cup water
- 1 teaspoon kosher salt (diamond crystal)
- 2 to 3 scallions (about 20g), finely sliced
- 5 stalks mint, leaves and soft stems, minced (about 5g)
- 5 tablespoons feta cheese crumbles
- 3 tablespoons dried cranberries
- 300g all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons neutral oil
- 1 cup ice water
- 1 teaspoon nigella seeds (4g)
- 1 bunch cilantro, leaves and soft stems
- 1/2 bunch mint, leaves only
- 4 to 5 thin scallions, chopped
- 1 clove garlic, peeled and chopped
- 1 small thumb ginger (about 1 inch), peeled and chopped
- 2 tablespoons rice wine vinegar
- Juice of 1 lime
- Juice of 1 Meyer lemon
- 1 serrano chile, chopped (seeds and all!)
- 1/4 cup creme fraiche
- Warm oil in a medium skillet over medium-high heat until shimmering. Add cumin seeds (they should immediately sizzle). As soon as they’re fragrant (should only take a few seconds), add the ginger. Stir and cook until starting to turn golden brown.
- Add chili flakes, stir and then pour in peas. Stir to combine all the ingredients, then add water and salt. Bring to a boil, then simmer until all the water evaporates.
- Pour peas into food processor. Allow to cool for 5 minutes. Then close and pulse until finely chopped but not a puree — it should be smooth but with texture. Pour into a bowl, then fold in scallions, mint, feta and cranberries. Taste for salt. Set aside to cool (do not stuff samosas with HOT filling or the pastry will melt!).
- Pulse flour and salt together in clean food processor bowl a couple of times. Then, with machine on, drizzle in oil. Whizz for a couple of seconds.
- With machine on, pour in water a little at a time until mixture resembles small beads. Dough should stick together when pressed between fingers. Pull out onto your board, sprinkle nigella seeds and knead them in. Form into a ball, then put into a bowl, rub the surface with a tiny bit of oil, then cover with plastic wrap and set aside.
- Whizz together in a blender until smooth. Taste for seasoning
- Neutral oil, for crying
- Flaky sea salt, such as maldon
- Divide dough into 16 equal portions. Cover with plastic wrap.
- Set up two small bowls, one with extra flour for rolling, and another with water.
- Roll one portion into a 5-inch circle. Slice in half so you have two semi-circles.
- Dip your finger into the water bowl and run along all the edges of the semi-circles.
- Form a semi-circle into a cone. Hold it like you’d hold an ice cream cone — fill with about 1 to 1.5 teaspoons of filling. Seal edges shut by squeezing together. The finished product should resemble a stuffed triangle. Set aside, cover with a damp towel and repeat with remaining dough and filling.
- Fill a dutch oven with neutral oil and warm over medium heat until it reaches 360 degrees Fahrenheit.
- Fry samosas, a few at a time, and turning when necessary until golden brown. Remove using spider to a paper towel-lined plate. Immediately sprinkle with flaky sea salt. Serve with chutney.