Baby Yellow Potatoes with a Lemony Herb Citronette

German Butterball Potatoes

Yields: 2 servings

 

1 pound small yellow potatoes (preferably German Butterball or Baby Yukon Gold), cut into eighths

2 tablespoons kosher salt

1 tablespoon white wine vinegar

1 small shallot, peeled and diced finely

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon roughly chopped fresh oregano

1 tablespoon roughly chopped fresh chives

¼ cup crumbled fresh sheep’s milk feta

 

Place potatoes in a medium saucepan. Cover potatoes with cold water, just enough to cover by ½-inch. Add the salt and vinegar. Bring to a boil over high heat. Reduce heat to low and simmer until potatoes are cooked through (easily pierced with a fork), but not falling apart approximately 10 to 15 minutes.

Meanwhile, add shallot, lemon juice, olive oil and pepper to a medium mixing bowl. Whisk to combine.

Drain potatoes and add to the mixing bowl along with the oregano and chives. Mix to combine.

Serve potatoes topped with crumbled feta.

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Rosemary Garlic Tomato Confit

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Rosemary Garlic Tomato Confit

1 cup extra-virgin olive oil
3 large cloves garlic, crushed, skins discarded
1 (3-inch) sprig fresh rosemary
2 dried bay leaves
2 pints cherry tomatoes, halved

In a medium sauce pan over low heat, combine the olive oil, garlic, rosemary and bay leaves. Mix until well coated and cook until just beginning to bubble. Stir in the tomatoes and cook until the tomatoes collapse. Discard the rosemary and bay leaves before serving.

Add confit to pasta or serve over toasted bread.

Note: If you enjoy a little heat, add a pinch of red pepper flakes to the confit to spice things up!

 

 

Summer Heirloom Tomato Tart with Fresh Herbs

tomato tart

Yields: 1 (15- by 10-inch tart), 12 pieces

 

1 sheet frozen puff pastry, thawed

All-purpose flour (for dusting)

½ tablespoon extra-virgin olive oil, plus more for drizzling

¾ cup freshly grated Emmental or Gruyere cheese

freshly ground black pepper

1 whole egg

1 tablespoon water

1 pound ripe heirloom tomatoes, preferably assorted colors (about 4 small), sliced ¼-inch thick

2 tablespoons roughly chopped fresh herbs, such as oregano, thyme and marjoram

zest of one small lemon (zested on a Microplane)

salt flakes, preferably Maldon or Jacobsen sea salt, to taste

2 tablespoons roughly chopped fresh basil leaves

 

Arrange an oven rack in the upper middle position. Place an inverted sheet tray on the rack. Preheat oven (and sheet tray) to 375 degrees Fahrenheit.

Roll out puff pastry on a sheet of lightly floured parchment paper in the shape of a large rectangle measuring about 15- by 10-inches. Prick pastry with a fork in a few places, leaving a 1-inch border around the edges, then slide parchment paper onto a second inverted sheet tray.

Brush the ½ tablespoon of olive oil on the pastry dough, staying within the 1-inch border and sprinkle over the cheese and some freshly ground black pepper.

Whisk together egg and water to make an egg wash. Brush egg wash on the edges of the pastry (the 1-inch border).

Arrange tomatoes on top of the oiled portion, overlapping a little if necessary.

Season the tomatoes with the 2 tablespoons of fresh herbs and the lemon zest.

Carefully slide parchment off of the sheet tray and onto the hot sheet tray in the oven and bake for 15 minutes. Rotate the inverted sheet tray 180 degrees. Bake for an additional 15 to 20 minutes until the edges of the pastry are golden brown and puffed up.

Let tart cool for 10 minutes before cutting into 12 pieces.

Before serving, sprinkle over a generous bit of salt, top with chopped basil and drizzle over some extra-virgin olive oil.

Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Apple and Carrot Coleslaw

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Apple and Carrot Coleslaw

Yield: 6 servings

 

Coleslaw:

1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)

4 medium carrots, peeled and grated (2 cups)

2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)

½ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

¼ cup extra-virgin olive oil

2½ tablespoons red wine vinegar

2½ tablespoons apple cider vinegar

 

Combine the cabbage, carrots, apples, and parsley in a large bowl.

In a small 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 small bowl.

Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again (yes, again).

Note: if you do not have a mandoline, this is a great opportunity to practice your knife skills!

Pan-Roasted Broccolini with Garlic and Red Pepper Flakes

Charred Spicy Broccolini

Yield: 2 servings

 

1 tablespoon extra-virgin olive oil

1 large bunch broccolini, rinsed

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 large garlic clove, minced

1/8 teaspoon red pepper flakes

¼ cup of water

 

Add olive oil to a medium sauté pan and place over high heat. Heat until oil shimmers, approximately 1 minute.

Carefully add the broccolini to the sauté pan using tongs.

Season with salt and pepper and cook, rotating every 15 seconds with tongs, until slightly charred, approximately 2 minutes.

Add the garlic and red pepper flakes and continue to cook, stirring occasionally, until fragrant, approximately 1 minute.

Add ¼ cup of water and cover the sauté pan with a lid. Let cook, undisturbed, until the water evaporates, approximately 1 to 2 minutes.

 

Radicchio & Ricotta Linguine

radicchio--ricotta-linguine-73-web

Radicchio & Ricotta Linguine

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

 

Yield: 4 servings

1½ tablespoons + ½ teaspoon kosher salt, divided, plus more to taste

½ pound whole wheat linguini

2 tablespoons extra-virgin olive oil

5 large cloves garlic, peeled and minced (2 tablespoons)

4 large shallots, peeled and diced small (3/4 cup)

1½ teaspoons ground fennel

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon freshly squeezed lemon juice

2 tablespoons heavy whipping cream

1 cup whole milk ricotta

½ cup packed freshly grated Parmigiano-Reggiano, plus more for serving (1.75 ounces)

½ small head of radicchio, cored and sliced into 1/8-inch thick slices (2 packed cups) (5-ounces)

½ cup toasted walnuts, chopped roughly

½ cup packed roughly chopped fresh flat leaf Italian parsley

 

Bring a small pot of water and 1½ tablespoons of salt to a rolling boil. Once the water has come to a rolling boil, stir the linguini into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Reserve 1 cup of the pasta water before draining. When pasta is done, turn off heat, drain pasta and return to the original pot and cover with a lid to keep warm.

Meanwhile, while the pasta is cooking, in a medium saucepan, add the olive oil, garlic and shallots and place over medium-low heat. Cook, stirring occasionally, until the shallots just begin to brown, approximately 5 minutes. Add the fennel and black pepper and stir continuously for 1 minute.

Remove from the heat and carefully stir in ¾ cups of the reserved pasta water. Add the lemon juice, cream, ricotta, Parmigiano-Reggiano and remaining ½ teaspoon salt. Whisk until ricotta is fully incorporated.

Add the sauce to the cooked pasta followed by the radicchio, walnuts and parsley. Stir until sauce thickens slightly and all the linguini is well coated. If the sauce is too thick, loosen with the remaining ¼ cup reserved pasta water. Divide onto plates, top with additional Parmigiano-Reggiano and serve immediately.