Place the eggs and olive oil in a large bowl and whisk until combined. Add the water and whisk until well combined. Add the flours, thyme, zest, salt and a few grinds of pepper and whisk thoroughly until well combined.
Allow the batter to sit for 30 minutes at room temperature.
Place a crêpe pan or small nonstick sauté pan over medium-low heat. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.
Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.
Cook for 30 to 45 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.
Cook the second side for approximately 30 seconds, then transfer to a plate.
1 pound salmon fillet, 1½ inches thick, center cut, skin on, cut into 4 equal pieces
1 tablespoon lemon zest (zest of 1 large lemon), grated on a Microplane
2 teaspoons roughly chopped fresh thyme
1 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter
Mix the salt and sugar together in a small bowl.
Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for at least 10 minutes and no longer than 15 minutes. This step ensures the salmon is properly seasoned as well as firms up the flesh.
While the salmon is resting prepare your lemon zest and thyme. Chop them together a few times in order to evenly mix them. Set aside.
After 15 minutes, rinse the salmon under very cold water and pat the salmon dry with a paper towel.
Pat the flesh side (only) with the lemon zest and chopped thyme. (You do not need to cover the sides of the salmon with the mixture.)
Heat a large sauté pan over high heat until hot; add the olive oil and butter to the sauté pan. The butter will bubble up, turn brown and perhaps even smoke. Swirl the sauté pan to distribute the butter once it has browned, then add the salmon, flesh side down (skin side up).
Cook for 1 minute undisturbed and then flip to skin side down and continue cooking undisturbed for 30 seconds.
Cover the sauté pan and immediately push the sauté pan off the heat. Turn off the heat and allow the salmon to rest undisturbed for 15 minutes. Note: For salmon that is ¾-inch to 1-inch thick, let the salmon rest for only 5 to 6 minutes.
3 large ears of corn, kernels removed (cobs discarded), approximately 3½ to 4 cups
2 medium zucchini (3/4 pound), diced medium, approximately 2½ to 3 cups
1 pint (3/4 pound) grape tomatoes
20 (3-inch sprigs) fresh thyme
10 large cloves garlic, peeled and minced
2 tablespoons extra-virgin olive oil
4-ounces Feta cheese, crumbled, approximately 1 cup
4 tablespoons butter, diced into 12 cubes
1 lemon, very thinly sliced, seeds removed
Set an oven rack to the upper middle position and preheat the oven to 400 degrees Fahrenheit. Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.
In a medium bowl, add the chicken thighs, 1 teaspoon salt and ¼ teaspoon pepper. Mix to combine. Add 1/3 cup barbecue sauce and stir to combine. Set aside.
In a large bowl, add the corn kernels, zucchini, tomatoes, thyme, garlic, 1½ teaspoons kosher salt, ¼ teaspoon pepper and olive oil. Stir to combine.
Spread vegetables out evenly on the parchment/aluminum lined sheet tray.
Sprinkle feta over the vegetables. Evenly disperse the butter atop the vegetables followed by the lemon slices.
Place the chicken thighs in the four corners of the sheet tray, with the thickest part of the thighs closest to the edge/corner of the sheet tray. If you have more than 4 thighs, place the thickest portion of any additional thighs closest to the edge of the sheet tray.
Bake for 30 minutes, flipping the chicken thighs after 15 minutes. Remove sheet tray from the oven and spoon or brush on the remaining ¼ cup barbecue sauce on the chicken thighs (side up only). Transfer back to the oven, set oven to broil and broil for 4 to 5 minutes, until tomatoes and lemons blister and the chicken starts to char.
Remove the sheet tray from the oven and serve a spoonful of the lemony feta vegetables into shallow bowls. Top each with a chicken thigh. Serve some extra barbecue sauce on the side to dollop on the chicken.
Note: to make vegetarian, simply sub chicken thighs for extra firm tofu, cut into 1/2-inch slices and follow the recipe as is
In a medium saucepan, add the lima beans and stock. Cover and bring to a boil. Reduce to a simmer and let cook according to package instructions, approximately 20 to 25 minutes.
Reserve ¾ cup of stock. Strain remaining liquid from lima beans and transfer beans to a blender. Add a ½ cup of the reserved stock, garlic, butter and rosemary. Blend until smooth. Add the lemon juice and blend again. Thin puree as needed with additional reserved stock. You are looking for a consistency a bit thinner than a Greek yogurt. Season to taste with salt and additional lemon juice. Serve with crudite, roasted vegetables or alongside the protein of your choice.
1/3 cup / 51 grams whole roasted and salted almonds
1 cup / 140 grams all-purpose flour
1 tablespoon lemon zest (zested on a Microplane), zest from 1 large lemon
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon kosher salt
7 tablespoons unsalted butter / 99 grams, cut into 1-inch pieces, straight from the refrigerator
2 whole large eggs (130 grams)
1 teaspoon pure vanilla extract
1 (6-ounce) container, blackberries
Set an oven rack to the middle-upper position and preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with nonstick spray. Cover bottom and sides of pan with parchment paper. Spray parchment with nonstick spray.
Place the sugars and almond in a food processor with the blade attachment. Run for 1 minute until it begins to clump. Add the flour, zest, baking powder, spices and salt. Pulse a few times to combine. Add the butter. Pulse 5 to 7 times, until it starts to resemble wet sand. Add eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter.
Fill the springform pan with the batter, making sure to get every last bit from the food processor. Level out the batter in the pan with an offset spatula. Gently press the blackberries into the batter, evenly spacing them throughout.
Transfer to the oven and bake for 30 minutes. Test readiness by poking a toothpick or knife in the middle of a cake; if it comes out clean, it’s ready.
Remove from oven. Place pan on a cookie rack and immediately remove the springform sides. Let rest on pan (on a cookie rack) for 20 minutes before serving.
3 medium carrots, peeled and thinly sliced on a bias
1 large English cucumber, halved a sliced on a bias into ¼-inch slices
3 scallions, dark and light green portion only, sliced thinly on a bias
1 tablespoon finely chopped fresh dill
½ cup roughly chopped fresh cilantro
3 tablespoons roughly chopped fresh mint
1 large avocado, pitted and diced small
Cook edamame according to package instructions. Set aside.
Bring a small pot of water to a boil. Add noodles and cook according to package instructions. Remove from heat, drain and rinse the noodles thoroughly in cold water. (As noodle cooking instructions can vary, please read and make any adjustments to cooking method according to box instructions.)
Add all ingredients to the large bowl with the vinaigrette. Mix gently to combine. Season to taste with salt, pepper and additional lemon juice as needed. Divide into bowls and serve.
1. Prepare eight 4-ounce ramekins by lightly spraying nonstick spray into each and wiping gently with a paper towel to distribute the spray evenly along the sides and bottom.
2. Add the gelatin to the cold water in a medium bowl, and allow to bloom (soften) for 5 minutes; do not stir.
3. Meanwhile, stir the heavy whipping cream and honey together in a small saucepan set over medium heat. Heat, stirring occasionally, until the honey is fully dissolved at just barely a simmer.
4. Slowly add the warm honey cream to the gelatin and stir until the gelatin is fully dissolved.
5. Pour the buttermilk into a large bowl (or a large pitcher for easier pouring) and, stirring continuously, slowly pour the warm cream mixture into the buttermilk.
6. Stir in the vanilla.
7. Fill the ramekins equally and refrigerate uncovered for approximately 5 hours until chilled and completely set.
8. To unmold the panna cotta, dip the bottom of each ramekin into very hot water for 45 seconds, or until you can see the panna cotta just beginning to melt around the sides. You may also take a knife and run it around the inner circumference of each ramekin. Place a dessert plate on top of the ramekin, then holding both the ramekin and plate, simply invert. Sometimes you may have to give it a little shake—not you, the ramekin. Remove the ramekin and serve each panna cotta with either fresh berries or preserves sauce (recipe below).
½ cup 100%-fruit strawberry or raspberry preserves
2 tablespoons water
Over low heat, in a small saucepan, mix together the preserves with the water until warm. Strain the warm preserves though a small strainer, pushing on the preserves with the back of a spoon to strain out the seeds.
1 bunch curly kale, de-stemmed, leaves rolled up and sliced into thin strips (chiffonade)
¼ cup toasted, salted almonds, chopped roughly
¼ cup toasted, salted pumpkin seeds (pepitas)
¼ cup toasted, salted sunflower seeds
½ cup dried cranberries
5 small carrots, peeled and chopped roughly
1 large apple, unpeeled, cored and diced small (preferably Pink Lady, Gala or Honeycrisp)
1 large Haas avocado, pitted and diced medium
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh feta cheese, crumbled
1 medium shallot, peeled and diced finely (3 tablespoons)
1 tablespoon red wine vinegar
3 tablespoons freshly squeezed orange juice (from the oranges)
3 tablespoons extra-virgin olive oil
Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
Add the kale, nuts, seeds, cranberries, carrots, apple, avocado and orange segments to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper and additional orange juice as needed. Serve in bowls and top with some crumbled feta.