Yukon Gold Potatoes with Fennel, Leeks and Herbs

Yukon Gold Potatoes with Fennel, Leeks and Herbs

1 bulb fennel, sliced thin

4 leeks, whites only, sliced thin

¼ cup of chopped fresh herbs, rosemary, oregano, thyme

1 quart chicken stock/broth

2 large Yukon gold potatoes

1 teaspoon salt

½ teaspoon chili flakes

2 tablespoons olive oil

With 2 tablespoons of olive oil cook the leeks and fennel until light golden brown with the salt and chili flakes.  Add the herbs and cook for another 3 minutes.  Pour in the chicken stock and bring to a boil.  In a baking dish slice the potatoes 1/8 thin and spread around a baking dish, cast iron skillet was used in this recipe.  Pour over the leek, fennel and herb broth.  Bake covered at 350 degrees for 20 minutes and then uncover for an additional 15-20 or until the potatoes are fork tender.  Serve hot and grate aged Parmesan style cheese over the top just before serving or sour cream.

Prepped Ingredients

Slice Potatoes about 1/8 inch thick

Pour over leeks, fennel and herb broth

Bake for 20 minutes covered and 15-20 minutes uncovered

Potaotes are creamy, herbs fennel and leeks add richness and very moist with the chicken stock. 

Salad of Farro, Pumpkin Seeds & Tomatoes with Mint, Basil, and 5 Year Gouda

Salad of Farro, Pumpkin seeds & Tomatoes

with mint, basil, and 5 year Gouda

Serves 4

2 cups cooked Farro, (Italian wheat)

½ cup shaved or shredded 5 year Gouda or aged cheese

1 cup pumpkin seeds, raw or toasted

2 cups grape tomatoes, sliced in half

1 small bunch mint, rough chopped

1 small bunch basil, rough chopped

Juice from 3 Meyer lemons

1 cup extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon chili flakes

Toss all ingredients together and serve immediately or within 24 hours. This is a great salad to make a day in advanced. 

Salad of Kale & Farro with dried cherries, pistachios and a goat cheese-lemon vinaigrette

To make the vinaigrette you will just need a blender.  This is a very simple, hearty and healthy salad. Substitute the baby winter bitter greens for sliced kale.  

Salad of Kale & Farro

dried cherries, pistachios & goat cheese-lemon vinaigrette

For the vinaigrette:

Makes about 2 cups

3 cloves garlic, peeled

3 lemons, Meyer, juice only

1 cup extra virgin olive oil, olive oil or canola oil

1 small handful of fresh parsley leaves

1 teaspoon cracked black pepper

1 teaspoon salt

4 ounces fresh goat cheese

Combine all ingredients and blend until smooth in a blender.

2 large handfuls of chopped kale or mixed bitter greens

½ cup cooked Farro(Italian wheat)

¼ cup dried cherries

¼ cup pistachios

¼ cup of the goat cheese-lemon vinaigrette

Toss all ingredients together. Serve immediately. 

Roasted Garlic

Roasted Garlic

10-12 garlic bulbs, tops cut off

1 teaspoon kosher salt

1 teaspoon cracked black pepper or chili flakes

2-3 tablespoons olive oil

In a baking dish place the garlic bulbs with the tops up.  Drizzle with olive oil, sprinkle with salt and pepper.  Cover with tin foil and bake at 350 for 1 hour or until golden brown.  There are a ton of different ways to use roasted garlic; squeeze out the sweet roasted garlic and blend with cream for a pasta sauce, make a roasted garlic bread, or serve as an appetizer with goat cheese and toasted baguette. 

Cilantro Chutney

Cilantro Chutney

Serve this sauce with warm flat bread, chips, on grilled chicken, fish or even lamb,  It is a refreshing, bright sauce that is also incredible on rice and with curry.

2 bunches cilantro, washed bottom stems cut off

1 knob of ginger, rough chopped

10 cloves garlic, peeled

1 jalapeño or serrano chili, seeds removed, rough chop

3 lemons, juice only, Meyer preferably

2 tablespoons of cumin, toast first in a pan with no oil

1 teaspoon of salt

Blend all ingredients together in a blender or food processor. Keeps for a week refrigerated. 

Mung Bean Noodle, Cucumber & Mint Salad

Mung Bean Noodle, Cucumber & Mint Salad

ginger- garlic vinaigrette

For the noodles:

Use rice noodles or Saifun-Mung Bean noodles

Cook noodles, then rinse in cold water to chill

For the vinaigrette:

Makes about 2 cups

In a blender combine all of the ingredients and set aside.

1 small knob of ginger, do not peel, chopped

6 cloves of fresh garlic

2 Tablespoons sugar

½ Cup rice wine vinegar

1 teaspoon kosher salt

1 cup olive oil or canola oil

1 teaspoon sesame oil

For the Salad:

1 European cucumber, sliced thin, do not peel or remove seeds

1 carrot, sliced thin, then into strips (julienne).

1 small bunch of mint, rough chopped

1 small bunch of cilantro, rough chopped

1 teaspoon black sesame seeds to garnish/ texture.

Toss all salad ingredients together except the black sesame seeds with the noodles and ½ cup-3/4 cup of dressing. Place into a serving bowl and sprinkle with the black sesame seeds.  Pairs well with poached shrimp, seared tuna or grilled chicken.  

Zucchini Cakes

Zucchini Cakes

Makes 12-15 
4 zucchini or yellow squash, small, shredded on cheese grater
2 eggs
1 teaspoon kosher salt
½ teaspoon cracked black pepper or chili flakes
Zest from 1 lemon

Olive oil(use when cooking)

Preheat oven to 400 degrees
Combine all ingredients.  Using a small ice cream scoop, scoop them on to a non-stick skillet/ pan with a tablespoon or 2 of olive oil.  Allow one side to get golden brown and then using a spatula, carefully flip over and allow the other side to get brown.  Place onto a baking dish.  When all the cakes are made, or when you are ready to serve them place in a 400 degree oven for 10 minutes or until very hot.  Serve with sour cream, or a garlic mayonnaise or plain.