Cranberries in the Snow

Christmas Cranberries

The cranberry stands alone in all her ruby-red glory in this simple recipe, adapted from here. Baked instead of simmered in the saucepan, this sauce tastes wonderful with roasts of all sorts, or even over ice cream. Try stirring some of this into your favorite orange marmalade to create a pink-hued marvel to spread over scones...or give as a gift.

Prep time: 5 minutes
Total time: 40 minutes
Yield: about 1 half-pint of sauce

Ingredients:

3 cups of fresh cranberries (frozen would work too, but you may need to increase the baking time)
1 cup of granulated sugar

Preparation:

1. Preheat oven to 350 degrees.

2. Place cranberries in a 8x8 inch square baking dish and sprinkle with sugar. Do not stir.

3. Bake cranberries for 35 minutes, stirring twice during baking. Remove from dish into a bowl, cover and refrigerate.

Butternut Squash Soup

Butternut Squash Soup

Spiked with a bit of curry powder, ginger, and nutmeg, this gorgeous soup will warm you right through. Serve it as an appetizer in little shot glasses (mix and match is fine...even preferable), or as a meal, accompanied by a loaf of freshly baked bread. Adapted from a recipe by Susan Branch.

Prep time: 15 minutes
Total time: 1 hour
Yield: serves 6 as a main course...and lots more as an appetizer

Ingredients:

1 2 1/2 pound butternut squash
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 carrots, scrubbed and sliced
2 medium russet potatoes, peeled and diced
1 quart of chicken stock, plus more to thin if needed
1 1/2 teaspoons curry powder
large pinch of ground ginger
large pinch of nutmeg
salt and pepper to taste

Preparation:

1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

2. Cut squash in half length-wise and scoop out all the seeds and gooey flesh. Rinse seeds, and if desired, roast as you would pumpkin seeds for a garnish.

3. Place squash, cut side down onto prepared baking sheet and bake fore 45 minutes, or until the squash can be easily pierced with a knife. Remove from oven and let cool a bit.

4. While squash is baking, heat olive oil and butter in a large stockpot over medium heat. Add onions and carrot slices and cook, stirring occasionally until onion is softened, about 5 minutes. Add potatoes and one quart of chicken stock and bring to a boil. Reduce heat, cover and simmer for 30 minutes, or until potatoes and carrots are quite soft. Remove from heat.

5. Scoop squash flesh out of its skin and stir into the stockpot along with the potatoes. Add curry, ginger and nutmeg and stir to combine.

6. Carefully ladle the soup into a blender, filling only about half full. Vent a bit, to allow steam to escape and pulse soup until smooth. Pour off into a large bowl and continue blending soup in this way until it is all pureed.

6. Return soup back to the pot and add more stock if necessary to get your desired thickness. Taste for seasoning and add salt and pepper if desired. Serve hot, garnished with a swirl of heavy cream and the roasted seeds, if using.

Microgreen Omelet

Microgreen Omelet

This petite omelet is a perfect light breakfast. You can fill it with baby spinach or arugula in place of the microgreens if you can't find any.

Prep time: 5 minutes
Total time: 10 minutes
Yield: serves 1

Ingredients:
1 extra large egg
salt and pepper to taste
1 pat butter
1/2 jalapeno, thinly sliced
1 scallion, thinly sliced
small handful grated cheddar cheese
1 teaspoon chopped cilantro
1/2 tomato, chopped
small handful microgreens

Preparation:

1. Beat egg in a small bowl and add a pinch of salt and pepper to taste.

2. Heat a medium, nonstick skillet over medium heat. Add butter and swirl pan to coat evenly.

3. Put the scallion and jalapeno in the pan a cook, stirring occasionally, for a couple of minutes until they become tender and lightly golden brown.

4. Pour egg into the pan, tilting it so that the egg completely coats the bottom of the pan. The egg will cook through almost immediately, but spread any gooey egg to the edges, taking care not to tear the middle.

5. When the egg has set, sprinkle the cheese, tomatoes, cilantro and microgreens down the middle. Carefully fold omelet in half and slide out onto a plate. Serve immediately.

Apple Jalapeno Salsa

Apple Jalapeno Salsa

This salsa is an explosion of bright flavors. It's crisp and tart, sweet and sour and has a little kick from the jalapeno peppers too. Serve it over grilled sausages or chicken breasts, or even with chips as an appetizer.

Prep time: 10 minutes
Total time: 10 minutes
Yield: about 1 cup

Ingredients

1 medium tart, green apple, diced
1 jalapeno, seeded if desired and diced
1/2 red bell pepper, diced
3 green onions, thinly sliced
1/4 cup chopped cilantro
1 lime, juiced
1 tablespoon apple cider vinegar
2 teaspoons light olive oil
pinch of salt
2 pinches of raw sugar

Preparation:

1. Mix apple, jalapeno, bell pepper, green onion and cilantro in a medium bowl.

2. Add the lime juice, vinegar, oil, salt and sugar and toss to combine. Taste for seasoning and serve immediately, or refrigerate and use within one day.

Jamie Oliver's Awesome Tomato Salad

Jamie Oliver's Tomato Salad

This recipe is so easy to make, and so easy to eat. For a lovely, rustic look use all different kinds of heirloom tomatoes, some sliced, some quartered or halved.

Prep time: 10 minutes
Total time: 10 minutes
Yield: serves 4 (or two piggies like us)

Ingredients:

2 pounds of mixed heirloom tomatoes
pinch of sea salt
1/4 cup best extra virgin olive oil
2 tablespoons red wine vinegar
1 clove of garlic, grated
pinch of dried oregano
1 ball or log of fresh mozzarella cheese, sliced
1 teaspoon of fresh spicy red or green chile (seeded and de-veined)
sea salt and pepper, to taste
handful of basil leaves, torn into smallish pieces

Preparation:

1. Cut the tomatoes into halves, quarters or slices, depending on the size and place in a colander over a bowl. Sprinkle with sea salt and toss with your hands. Let drain for 15 minutes to concentrate the tomato flavors.

2. Meanwhile whisk the olive oil, vinegar, garlic and oregano in a small bowl.

3. Slice the mozzarella and place on one side of a medium platter. Arrange the tomatoes next to the cheese. Drizzle the cheese and tomatoes with the dressing and sprinkle salt and pepper over the cheese. Sprinkle the minced chile and the torn basil over the top of the platter and serve immediately.

Cool Cucumber Margarita

Cucumber Margarita

This cool cocktail is a fantastic way to use up those rogue cucumbers sprouting in the garden. It is light, refreshing and is easily multiplied so that you can make a whole pitcher for your thirsty guests.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 2 drinks

Ingredients:

6 slices of cucumber
4 ounces of tequila
2 ounces of triple sec
Juice from 2 limes
3 handfuls of ice
Salt and cayenne pepper

Preparation:

1. Place cucumber, tequila, triple sec, lime juice and ice in the blender. Pulse until blended.

2. Sprinkle salt and cayenne pepper on a plate. Rub the rims of 2 glasses with the squeezed limes. Dredge rims across the salt/cayenne mixture so they have an even coating of salt.

3. Pour blended margarita into the glasses. Serve immediately, garnished with additional cucumber slices if desired.

Creamy Mexican Street Corn

Smothered Mexican Street Corn

While you can use frozen corn to make this recipe, fresh, seasonal, and local corn tastes best. Look for cotija cheese and creme fraiche in the dairy section of your regular market, but in a pinch, feta cheese and sour cream can be substituted with good results.

Prep time: 20 minutes
Total time: 40 minutes
Yield: serves 4-6

Ingredients:

5 ears of corn, shucked, cleaned of silks and cut off the cob
3 fresh poblano chiles
2 tablespoons butter
1 medium onion, diced
1 cup of chicken or vegetable stock
salt and pepper to taste
1/3 cup creme fraiche or sour cream
1/2 cup cotija or feta cheese, crumbled

Preparation:

1. Roast poblano chiles over an open flame on a gas burner or under a broiler, using tongs to turn frequently, until the skin has blackened on all sides. Wrap in a paper towel and set aside for 5 minutes.

2. Using the paper towel, rub the skins off the chiles, then remove the stem and seeds. Cut each chile into 1/2 inch strips, then again into 1/2 inch segments. Set aside.

3. Melt butter in a large skillet over medium low heat. Add onion and cook, stirring occasionally, until onion is translucent and soft, about 5 minutes.

4. Stir in corn, chiles and chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally until corn is tender, about 10 minutes. Stir in creme fraiche and cook for 2 minutes more. Taste for seasoning and add salt and pepper if desired.

5. Pour into serving bowl and sprinkle with cotija cheese. Serve immediately.

Kohlrabi Slaw

Asian Kohlrabi Slaw

This salad, tossed in a ginger dressing was everything I could have hoped for....zingy, bright and refreshing. If you can't find kohlrabi, try substituting cucumbers, and/or broccoli stems (slaw).

Prep time: 20 minutes
Total time: 20 minutes
Yield: serves 4, with leftovers

Ingredients:

1 kohlrabi, peeled and julienned and cut into 2-inch pieces (sliced into matchsticks)
1/2 pound of snap peas, de-stringed and julienned
4 scallions, julienned and cut into 2-inch pieces
1 jalapeno, seeded, de-veined and minced
1 handful of cilantro, chopped
1 thumb of ginger, peeled and grated
1/4 cup rice wine vinegar
2 tablespoons canola (or other plain tasting) oil
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon soy sauce
Chopped salted peanuts (a handful), optional

Preparation:

1. Toss kohlrabi, snap peas, scallions, jalapeno and cilantro in a large bowl. Set aside.

2. In a smaller bowl, whisk ginger, vinegar, oils, sugar and soy sauce until combined.

3. Drizzle dressing over the kohlrabi mixture and toss well to coat thoroughly. Serve immediately, or chill until ready to eat. Top with chopped peanuts (if using) just before serving.

Salad for Supper

Arugula Salad with Corn, Tomatoes, and Blue Cheese
adapted from Everyday Food

There are so many things going on in this salad, I feel it needs minimal dressing. But if you like your salads more heavily coated, you may want to double the lemon and olive oil. This would make for a fantastic lunch or light dinner.

Prep time: 20 minutes
Total time: 20 minutes
Yield: serves 2ish

Ingredients:

1 bag of baby arugula
2 large tomatoes, sliced
2 ears of corn, steamed for 2-3 minutes until tender and sliced off the cob *
1/2 cup sliced red onion
2 cooked chicken breast halves, sliced
1/4 cup crumbled blue cheese
juice from one lemon
2 tablespoons olive oil
pinch of salt and pepper

Preparation:

1. Place arugula in a large salad bowl. Add in tomatoes, corn, red onion, chicken breast, and blue cheese.

2. In a separate small bowl, whisk together the lemon juice and olive oil until combined. Add a pinch of salt and pepper to taste.

3. Toss salad with dressing until lightly coated. Taste for seasoning and serve immediately.

*You can also try microwaving your shucked corn. Place it on a plate and cover it with a paper towel. Microwave it for about one minute per ear.

Summer Frittata

Farm Egg and Veggie Frittata

This simple yet elegant dish works well with just about any vegetable you have on hand. Try it with asparagus, or crook-neck squash, add crumbled cooked sausages or peppers...have fun and don't be afraid to experiment! Because eggs are the main ingredient, make sure they are the freshest possible.

Prep time: 15 minutes
Total time: 1 hour
Yield: serves 6 as a main course

Ingredients:

1 dozen eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup heavy cream, half and half, or milk
1/2 cup crumbled feta or goat cheese
2 zucchini, sliced into half moons
1/2 cup chopped onion
2 large handfuls of arugula, spinach or chopped young chard
1 tablespoon olive oil
Minced parsley

Preparation:

1. Preheat the oven to 350 degrees and grease a 9x13 inch casserole dish. Set aside.

2. Beat the eggs, with salt, pepper and cream in a large mixing bowl until combined. Set aside.

3. Heat olive oil over medium heat in large skillet. Add zucchini, and onion and cook, stirring occasionally, until zucchini becomes tender and onions are translucent, about 5 minutes. Add the arugula (or whatever tender green you are using) and cook for 1-2 minutes more, or until it just begins to wilt.

4. Spread the veggies evenly out in the prepared 9x13 inch dish. Sprinkle over the cheese and then pour over the egg mixture.

5. Place in the oven and bake for 45 minutes, or until puffed slightly and cooked though in the middle.

6. Garnish with minced parsley and serve warm or at room temperature.

Sauteed Rainbow Chard

Sauteed Rainbow Chard

Chard is a mild green, and needs minimal cooking to become tender and delicious. With the exception of the bottom inch or so, the stem is edible.

Ingredients:

1 large bunch of rainbow chard, washed well, and sliced into bite sized pieces
1 tablespoon olive oil
1 clove of garlic, grated
Zest from one lemon
Pinch of salt and pepper

Preparation:

1. Drizzle olive oil in a large skillet. Add garlic and zest and heat over medium heat until garlic begins to color.

2. Add chard to the pan and using tongs, turn it so that it wilts evenly. Cook for about 2 minutes, or until wilted slightly throughout.

3. Remove from pan, and season with salt and pepper. Serve warm or at room temperature.

At Market...Apricots

Apricot Jam

I always use my pasta cooker with strainer insert to water bathe smaller batches of jam because my large pot heats up my kitchen so much and takes forever to boil. I can fit about 6 jars at a time in my pasta cooker, so I need to boil the jars in two batches. Alternatively, you can simply invert the newly filled jars on your counter for about ten minutes to seal them. I have never tried this, but Chez Madelaine who wrote Gourmet Preserves recommends this easy method. Good canning tools to have on hand include jar tongs and a funnel which are usually available at your local hardware store.

Prep time: 10 minutes
Total time: about 1 hour and 45 minutes
Yield: 8 half pint jars

Ingredients:

4 pounds of apricots, pitted and quartered
7 cups of sugar
3 "bitter almonds" or 1/2 teaspoon almond extract
Juice from 1 lemon
vodka

Preparation:

1.Wash jam jars with hot, soapy water, dry carefully with a clean dishcloth, then place on a baking tray in a 180 degree oven to sterilize. Wash rings and jar tops and set aside.

2. Toss apricots with sugar in a large, heavy bottomed pot. Add lemon juice and bitter almonds or extract, and toss well to combine. To remove the bitter almonds from the pits of the apricots, simply crack the pits with a hammer (gently) and remove.

3. Turn stove to high and bring mixture to a boil, reduce heat to low and simmer for about one hour, or until jam sets when drizzled over a frozen plate. Make sure to skim the foam that rises to the top...save it to drizzle over ice cream. When the jam is done, it will have reduced by about half in the pot, and be sputtering. You may even be able to see the bottom of the pot when you stir. You need to stir frequently during this hour to ensure that the bottom does not scorch.

4. While jam is simmering, fill your pasta pot or hot water canner with water and bring to a boil.

5. When jam is set, remove jars from the oven and wipe rims and lids with vodka. Remove the bitter almonds from the jam. Using the funnel, carefully fill jars with jam, leaving about 1/2 inch head space in each jar. Wipe rims with vodka again to clean off any drips and top with the lids.

6. Screw on the bands loosely and using the tongs, carefully place them in the insert of you pasta pot or water canner. The water in the pot should cover the lids by about 1 inch. Vigorously boil the jars for 12 minutes, remove from water using the tongs and set on a clean dishcloth to cool. Each lid should "ping" and have a tight seal. If a jar doesn't seal, refrigerate after it is cool and eat within 2 weeks. All the sealed jars will last at least a year in your pantry.

At Market...Fava Beans

Grilled Fava Beans

This fabulous way of preparing fava beans not only imparts a rich, smoky flavor, but also saves on clean up! Feel free to use any herbs and spices that suit your fancy like crushed red peppers, lemon zest or chopped fresh herbs.

Prep time: 5 minutes
Total time: 12 minutes
Yield: serves 2-3

Ingredients:

1 pound of fava beans
a couple of glugs of olive oil
1 tablespoon of minced garlic
a good pinch of sea salt

Preparation:

1. Wash pods well then toss with oil, garlic, and salt in a large bowl

2. Heat a grill (or grill pan) to medium high. Grill fava beans for about 5 minutes on one side, then flip and grill for another couple of minutes. Remove one from the grill, open the pod, slip the bean from the skin to see if they are tender enough. If not, continue grilling for a couple of minutes more.

3. Serve hot...with napkins.

Sugar Snap Pea and Tangerine Stir Fry

Sugar Snap Pea and Tangerine Stir Fry with Pork Tenderloin
adapted from Bon Appetite

The contrast in colors and flavors, not to mention the heat from the chile sauce, makes this dish exciting. Don't bother peeling the tangerines as their skin becomes tender and sweet during cooking. I've included a recipe for sweet chile dipping sauce below, but sometimes you can find it at the grocery store.

Prep time: 10 minutes
Total time: 30 minutes
Yield: serves 4

Ingredients:

1 1/4 pound pork tenderloin
1 tablespoon cornstarch
salt and pepper
2 tablespoons canola oil
1 tablespoon grated fresh ginger root
4 cloves garlic, minced
4 seedless tangerines, sliced into 8 wedges
1 pound of sugar snap peas, de-stringed
2 tablespoons soy sauce
1/4 cup sweet chile sauce (*see below)
1 bunch of green onions, thinly sliced on the diagonal

Preparation:

1. Slice the tenderloin into 1/2 inch rounds, then slice each round into strips. Toss with the corn starch and a pinch of salt and pepper in a bowl and set aside.

2. Heat a large skillet or wok over high heat. Add oil and when nearly smoking add the fresh ginger root and stir. Toss in the tenderloin slices and garlic and cook for about 3 minutes, stirring occasionally, until the meat begins to brown. Add the tangerines and cook for 30 seconds more.

3. Stir in the sugar snap peas, soy sauce, chile sauce and half of the green onions and cook until the sauce begins to thicken, about 1 to 2 minutes more. Take off the heat and top with remaining green onions. Serve over hot rice.


*Sweet Chile Dipping Sauce

Prep time: 5 minutes
Total time: 15 minutes
Yield: about 3/4 cup

Ingredients:

1 C sugar

1/2 C white vinegar

1/2 C water

3 cloves of finely chopped garlic
1 t salt

1 T chile garlic sauce (sambal oelek or siracha sauce...or minced fresh chiles or dried chile flakes)

Preparation:

In a medium saucepan bring the first 5 ingredients to a gentle boil over medium heat. Boil for 10 minutes or until the mixture is a thin syrup. Remove from heat and stir in the chili garlic sauce. It keeps for about a week in the fridge when sealed in a glass jar. If you are using dried red chile flakes or fresh chiles instead, use sparingly as they can be quite spicy.

Summer Squash, Olive and Feta Tart

Summer Squash, Olive and Feta Tart
adapted from Martha Stewart

This dish makes a wonderful main course when served with a salad, or cut it into smaller squares and serve it as an appetizer. Using a mandoline slicer to cut the squash really speeds up preparation time, but a sharp knife does the job too. Martha's version doesn't call for cheese, but I think it adds a rich,salty edge to the otherwise mild squash.

Prep time: 30 minutes
Total time: 1 hour
Yield: 4 main course servings

Ingredients:

3 tablespoons roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme, plus a few sprigs for garnish
1 garlic clove, minced
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2 small zuchini, cut into 1/8-inch-thick rounds
2 small yellow summer squash, cut into 1/8-inch-thick rounds
6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
3 tablespoons butter, melted
1/2 cup pitted Kalamata olives
1/3 cup crumbled feta cheese

Preparation:

1. Preheat the oven to 375 degrees.

2. Unroll the phyllo dough on the counter, count out six sheets, and cover them with a clean, damp cloth. Re-roll the remaining dough, wrap with plastic and refrigerate or re-freeze. Brush a large baking sheet with butter, then carefully lay down one sheet of phyllo. Brush it lightly with the melted butter, top it with another sheet and brush it lightly with butter. Continue in this way until all the phyllo is stacked together on the baking sheet.

3. In a small bowl, mix together the parsley, oregano, thyme, garlic, a pinch of salt and pepper and the olive oil. Spoon the mixture over the phyllo dough, leaving a 1 inch border all around.

4. Spread the squash slices evenly over that, again leaving a border. Drizzle the squash with olive oil. Sprinkle over the olives and the feta cheese and another pinch of salt and pepper. Bake for about 25-30 minutes, or until edges are crisp and the squash is tender. Serve immediately, or at room temperature.

Lemon Basil Pesto

Lemon Basil Pesto

Lemon basil is a variety of basil that can be found at your farmers' market. If you cannot find it, and want to add a lemon essence to your pesto, add the zest from one lemon, not the juice, as the acidity will destroy the bright green color. Enjoy with over pasta, roasted vegetables, as a dip or as a sandwich spread.

Ingredients:

1 bunch of lemon basil (about 2 loose cups)
5 cloves of garlic, chopped
1/4-1/3 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup asiago cheese
pinch of salt and pepper

Preparation:

1. Wash basil well to remove any grit and cut the leaves off the stems. Place in a blender or food processor along with the garlic.

2. Using the feed tube, slowly drizzle in the olive oil while whizzing the basil and garlic until you get a smooth puree.

3. Add the pine nuts and cheese and blitz until smooth.

4. Add the salt and pepper, taste for seasoning and serve immediately. If you have made this ahead, drizzle a thin layer of olive oil over the top to help maintain its bright green color, cover with plastic wrap and refrigerate. Pesto also freezes well.

Green Tomato Chutney

Green Tomato Chutney

Serve this sweet, sour and spicy chutney on a cheese plate, spread it on a sandwich, or spoon it over lamb. I'm sure you'll find many uses for this tantalizing treat.

Prep time: 10 minutes
Total time: 1 1/2 hours
Yield: 2 pints

Ingredients:

6 cups of chopped green tomatoes (about 2 1/2 pounds)
1 cup chopped yellow onion
1 1/2 cups packed brown sugar
1 1/4 cups apple cider vinegar
1 cup golden raisins (sultanas)
1/4 cup chopped crystallized ginger
1-2 teaspoons chili flakes
1 teaspoon salt

Preparation:

1. Place all ingredients in a large dutch oven and bring to a boil. Reduce heat and simmer for about 1 hour, stirring occasionally, until chutney is thick and golden brown in color.

2. While chutney is simmering, wash canning jars in hot, soapy water and then place on a baking sheet in your oven (pre-heated to 280 degrees) for 20 minutes to sterilize them.

3. Bring a pasta cooker (with strainer) or canning pot filled with water to a boil.

4. Remove jars from oven, and using a canning funnel, fill to within 1/4 inch of the rim with the hot chutney. Wipe rims and lids with vodka, cover with lids, secure bands and process for 15 minutes in boiling water. Listen for the tell-tale "ping" to assure jars are sealed tightly. Any jars that are not properly sealed should be refrigerated and consumed within a couple of weeks.

At Market...Asparagus

Mock Mushroom Risotto with Asparagus Spears

Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 2 (can be easily doubled)

Ingredients:

10 asparagus spears
5 slices of prosciutto, halved length-wise
1 tablespoon olive oil
1 small onion, diced
4 ounces fresh mushrooms, cleaned and sliced
1 clove of garlic, minced
1 cup of arborio or other short grain rice (or grain mix...I used a mixture of arborio, spelt and barley available at Trader Joe's)
3 1/2 cups vegetable stock
shaved Parmesan cheese

Preparation:

1. Preheat oven to 400 degrees.

2. Wrap each asparagus spear with 1/2 slice of prosciutto, put on a baking sheet and set aside.

3. In a medium saucepan, heat olive oil over medium-low heat. Add onion and mushroom and cook, stirring occasionally, for about 10 minutes, or until they begin to turn golden around the edges. Stir in garlic and cook one minute more. Remove mushroom mixture from the pot and set aside.

4. Return pot to the stove and add vegetable stock. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for 8 minutes. Uncover rice and stir in mushroom mixture. Continue to cook uncovered, stirring occasionally for 10-15 more minutes, or until liquid is absorbed and rice is tender.

5. While rice is cooking place asparagus in the oven and roast for 10-15 minutes, or until asparagus is tender and prosciutto is crisp.

6. Spoon risotto out onto two plates and top with the roasted asparagus spears and shaved Parmesan cheese.

At Market...Tuscan Kale

Shredded Tuscan Kale Salad

This type of kale might also be labeled dinosaur kale, cavolo nero, lacinato kale or black kale at the market, and is prized for its mild, earthy flavor. If you cannot find it, try substituting savoy cabbbage or spinach.

Prep time: 5 minutes
Total time: 5 minutes
Yield: serves 4

Ingredients:

1 bunch Tuscan kale, finely shredded
1 garlic clove, grated or minced
coarse sea salt and freshly ground pepper
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of extra-virgin olive oil
1/4 cup finely grated parmesan cheese, plus some shaved slices for topping

Preparation:

1. Finely shred kale by stacking the leaves and using a sharp knife to slice them very thinly, in batches if necessary.

2. In a large mixing bowl, whisk together the garlic, a pinch of salt and pepper, the lemon juice and oil and let stand for 5 minutes.

3. Add the kale and toss to combine thoroughly. Toss with the finely shredded cheese and taste for seasoning, adding more salt and pepper if necessary. Top with shaved parmesan slices and serve immediately.

Lemongrass Quinoa Pilaf

Lemongrass Quinoa Pilaf

This quick meal is not only nutritious, but also flavorful and immensely satisfying. Omit the tofu and it becomes a wonderful side dish as well.

Prep time: 20 minutes
Total time: 30 minutes, plus marinating time
Yield: serves 4

Ingredients:

1 cup quinoa, rinsed well in a fine sieve to remove any bitterness
2 cups vegetable stock
1/2 teaspoon ground pepper
dash of cloves
dash of ground ginger
1/4 cup minced fresh ginger
1 stalk lemongrass, bulbous end only with outer leaves peeled, minced
2 cloves garlic, peeled and minced
1 12 ounce package of firm tofu, marinated for 1 hour in soy sauce (or Asian marinade)
1 medium head of broccoli, florets separated and stem sliced thinly
2 tablespoons olive or canola oil
1 bunch of spring onions, washed well and thinly sliced
handful of cilantro, chopped
handful of mint, chopped
salt and pepper to taste

Preparation:

Bring the 2 cups of stock to a boil in a medium saucepan. Add the rinsed quinoa and return to a boil. Cover, reduce heat and simmer for 15-20 minutes or until the broth has been absorbed. Remove from heat and set aside

Heat the olive oil in a large skillet over medium high heat. Add the pepper, cloves and dried ginger and stir. Add the ginger, garlic and lemongrass and cook for one minute, until it becomes fragrant. Add the tofu and stir-fry for about three minutes or until it begins to brown slightly. Add the broccoli and 1/4 cup of water and cover the pot. Let the broccoli steam for 3 minutes, then remove cover.

Add cooked quinoa to the broccoli and tofu in the skillet and stir to combine thoroughly. Toss with chopped cilantro, mint and spring onions and serve immediately or at room temperature.