Carrot Top Chimichurri

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Carrot Top Chimichurri
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Instructions
  1. Add all ingredients to a medium mixing bowl and whisk to combine. Add salt and pepper to taste. Transfer to an air-tight container and refrigerate.

Smoky Dill Hemp Seed Dressing

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Smoky Dill Hemp Seed Dressing
Course Salad
Servings
cup
Ingredients
Course Salad
Servings
cup
Ingredients
Instructions
  1. Add all ingredients to a small food processor or blender. Puree until completely broken down and emulsified. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 1 week.

Shiitakes Preserved in Oil

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Shiitakes Preserved in Oil
Tangy mushrooms with just a hint of tarragon, mustard and lemon.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Instructions
  1. Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
  2. Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
  3. Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
  4. Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.

Parsnip & Celery Root Soup with Truffle Oil

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Parsnip & Celery Root Soup with Truffle Oil
Course Main Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
hungry people
Ingredients
Course Main Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
hungry people
Ingredients
Instructions
  1. Heat oil in a large saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add parsnip, celery root, potato and 6 cups liquid and bring to a boil. Reduce heat to a simmer and cook uncovered until vegetables are soft, about 15 minutes. Remove from heat and allow to cool for a few minutes.
  2. Puree soup either by transferring to a blender (do not fill blender more than 1/2 full and process in batches) or puree in the saucepan using an immersion blender. Adjust the thickness by adding an additional 1-2 cups of liquid and mix to combine. Add the cream, sugar, vinegar, salt and sugar and adjust seasoning as needed.
  3. To serve, portion soup into individual bowls and drizzle with truffle oil, toasted bread crumbs and a few leaves of parsley. Serve.

Mustard Green Harissa

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Mustard Green Harissa
Makes about 1 cup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add cumin, coriander and caraway seeds to a small stainless steel or cast iron skillet and toast over medium-high heat until lightly brown and fragrant, about 2 minutes. Remove from heat and add to a blender.
  2. Heat 1 tablespoon olive oil in a 12" non-stick skillet over medium heat until shimmering. Add the mustard greens, stirring constantly, until wilted, about 1 minute. Remove from heat and add to the blender.
  3. Add remaining ingredients to the blender and process until fully broken down, about 1 minute, scraping down the sides as necessary. Transfer to a clean storage container and refrigerate for a week or freeze for up to 6 months.
Recipe Notes

If you purchase larger, less tender mustard greens, you may need to extend the cooking time (the greens I purchased were the size of spring mix greens).

Cherry Tomato Miso Sauce

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Cherry Tomato Miso Sauce
Makes about 4 cups
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Heat the olive oil in a 12" skillet over medium heat until shimmering. Add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add half of the cherry tomatoes, and cook, stirring frequently, until they have softened and have just started to break open, another few minutes. Remove from heat and carefully transfer to a blender. Add the remaining ingredients, including the other half of the cherry tomatoes and starting with just 1 teaspoon of white wine vinegar. Blend on high until a smooth sauce forms, about 1 minute. Taste and add another teaspoon of white wine vinegar if the sauce needs a little extra zing. Transfer sauce to a freezer safe container, leaving at least 1" headspace if planning to freeze, and cool to room temperature. Store in the refrigerator for 1 week or the freezer for up to 1 year.