Summer Succotash with Bacon

Watch me make this on my YouTube Channel

Yield: 4 servings

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3 slices bacon, halved lengthwise and then cut into ¼-inch slices, crosswise

1 large shallot, peeled and diced small (1/2 cup)

5 large garlic cloves, peeled and minced

Kernels cut from 2 ears of fresh corn (approximately 2 cups) or 2 cups frozen corn kernels, thawed

2 cups (frozen) lima beans, thawed

2 medium zucchini or summer squash (3/4 pound), diced small (3 cups)

15 (3-inch) sprigs fresh thyme

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¾ cup white wine (preferably chardonnay)

¼ cup water

¾ pound grape tomatoes, halved

4 tablespoons unsalted butter, cut into tablespoon sized pieces

3 tablespoons freshly squeezed lemon juice (juice of 1 large lemon)

20 medium fresh basil leaves, roughly chopped

¼ cup thinly sliced fresh chives, for serving

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Add the bacon to a large sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the shallot and garlic. Stir and cook until the shallot is soft and translucent, approximately 3 minutes.

Add the corn, lima beans, squash, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring occasionally, until the vegetables are just beginning to caramelize, approximately 5 minutes.

Add the white wine, water, tomatoes and butter. Cook, stirring occasionally, until much of the liquid has evaporated and thickened and the tomatoes are starting to break down, approximately 5 minutes.

Remove from heat, remove the thyme sprigs and stir in the lemon juice and basil.

To serve, divide succotash among shallow bowls. Sprinkle over chives.

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Note: to make vegetarian, simply omit bacon and begin with the (shallot and garlic) second step.

Cabbage Salad with a Citrus Ginger Vinaigrette

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Yield: 4 to 6 servings

Vinaigrette:

1 teaspoon toasted sesame oil

¼ cup freshly squeezed orange juice

1 tablespoon minced fresh ginger (peeled and grated on a Microplane)

¾ teaspoon minced garlic (peeled and grated on a Microplane) (2 medium cloves)

2 tablespoons honey

3 tablespoons seasoned rice wine vinegar

2 tablespoons grapeseed oil

4 teaspoons soy sauce

¼ teaspoon freshly ground black pepper

Salad:

½ small head of purple cabbage (3/4 lb), cored and thinly sliced (3 cups)

½ bunch curly kale, de-stemmed, leaves rolled up and sliced into thin strips (2 cups)

½ cup roasted peanuts, chopped roughly

¼ cup roasted sunflower seeds

2 medium Persian cucumbers, halved and thinly sliced on a bias

3 medium stalks celery, halved and thinly sliced (3/4 cup)

5 small carrots, peeled and chopped roughly (1¼ cups)

½ cup roughly chopped fresh cilantro

1 large avocado, pitted and diced medium

3 tablespoons toasted sesame seeds

In a large mixing bowl, add all vinaigrette ingredients and whisk to combine.

Add the salad ingredients to the large bowl. Toss to combine. Season to taste with salt and pepper.

Blackberry Lemon Cardamom Cake

Watch me make this on my YouTube Channel!

Blackberry Lemon Cardamom Cake

Yield: 1 (9-inch) cake

Nonstick spray

¼ cup / 55 grams granulated sugar

¾ cup /182 grams dark brown sugar

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.

THE Cookie

Get the recipe and watch me make this cookie!

It took me three years to develop and perfect this cookie and I’ve waited to pair up with my favorite chocolate company, TCHO Chocolate, to release this recipe out into the wild!

I highly recommend you make this magical cookie which has everything I love in a cookie in one bite: oats, toasted pecans, a hint of orange zest and gooey chunks of dark chocolate. (The link to the recipe can be found in the video description.)

Let me know if you make this delicious treat and tag me (@chefnathanlyon) and @TCHOchocolate and use #thecookie when posting on social media.

Hot tip: this cookie pairs well with a delicious espresso beverage (ya, you know me…)

Honey Buttermilk Panna Cotta

Watch me make this on my YouTube Channel!

Yield: 8 servings

Panna Cotta:

1 packet powdered unflavored gelatin (2 teaspoons)

3 tablespoons cold water

1 cup heavy whipping cream

⅓ cup honey, preferably orange blossom

2½ cups buttermilk

1 teaspoon pure vanilla extract

Nonstick spray

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).

Preserves Sauce:

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.

Loaded Sweet Potato and Black Bean Nachos

Watch me make this on my YouTube Channel!

Yield: 4 to 6 servings

¼ cup extra-virgin olive oil

1 large yellow onion, peeled and diced medium

3 medium poblano peppers, deseeded, destemmed and diced medium*

1 large sweet potato, peeled and diced medium

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

10 large garlic cloves, peeled and finely chopped

1 teaspoon chili powder

½ teaspoon ground coriander

2 teaspoons ground cumin

1 (15-ounce) can black beans, do not drain

½ cup water

2 tablespoons freshly squeezed lime juice

1 bag tortilla chips

Nacho toppings: shredded cheese, diced avocado, salsa, sour cream, chopped cilantro

*Note: I recommend using gloves when deseeding the poblano as it can be spicy

In a large pot, add the olive oil, onion, poblanos, sweet potato, salt and pepper. Place over medium high heat and cook, stirring occasionally with a rubber spatula, for 10 minutes to 12 minutes, until the onions are soft and translucent and even lightly caramelized.

Add the garlic and spices and stir until fragrant, approximately 1 minute.

Add the can of black beans (including its liquid) and the water. Cook, stirring occasionally, for an additional 5 to 7 minutes, until most of the liquid is evaporated. You will see bubbling, but it will be sputtering and sound almost dry!

Remove from heat. Stir in the lime juice.

Place tortilla chips in an even layer on an aluminum foil lined sheet tray.

Set an oven rack to the upper middle position and turn your oven to broil.

Sprinkle shredded cheese over the chips, ensuring each chip has cheese on it!

Place chips under the broiler until cheese is just melted. This will happen very fast! You may need to rotate your sheet tray halfway through. Total time could be around a 30 seconds to a minute depending on your broiler.

Remove sheet tray and dollop sweet potato and black bean mixture atop cheesy chips. Dollop over sour cream, avocado, salsa and cilantro.

Dive in! Repeat process with any leftover chips.

Tip: the sweet potato and black bean mixture also works well over rice, served with eggs, spooned into tacos, etc.

Braised Arctic Char with Sauteed Spinach and Ginger Garlic Caramel Sauce

Watch me make this on my YouTube channel!

Yield: 2 servings

Arctic Char and Ginger Garlic Caramel Sauce

2 tablespoons granulated sugar

½ cup chicken stock

1 tablespoon white miso

2 tablespoons oyster sauce

1 tablespoon grapeseed oil

1 medium shallot, peeled and diced small (1/4 cup)

1½ tablespoons minced garlic

1½ tablespoons minced fresh ginger

1/8 teaspoon freshly ground black pepper, plus more to taste

½ to 2/3 pound arctic char, cut into 2 equal sized pieces

1 scallion, thinly sliced on a bias

Optional: 2 portions of cooked rice or grain of choice for serving

Add the sugar to a 3-quart heavy bottom saucepan. Shake pan to distribute the sugar evenly over the bottom of the pan. Place over medium-low heat. Let cook until sugar is melted and a light caramel color is achieved. If you notice that one side of your pan is cooking faster than the other, rotate the pan for even cooking. If your caramel starts to smoke, that’s okay, you can pick the pan up off the heat and swirl the caramel around if some of the sugar is still in the process of melting. You can also lower the heat if it’s cooking too quickly in areas.

Carefully add the chicken stock (away from you), it will bubble up and may sputter and steam.

Next, add the white miso, oyster sauce, oil, shallot, garlic, ginger and black pepper.  Stir continuously, scraping the bottom of the pan, until the caramel has gone into solution/dissolved. (You can also use a whisk, initially, to break up the miso.)

Adjust the heat to achieve a simmer.

Add the arctic char pieces, skin side up. Adjust heat to maintain and slow/lazy simmer. Cook for 5 minutes. Flip char and cook an additional 5 minutes.

Turn off heat and transfer Arctic char to a plate. Remove skin if desired.

Set sauce aside. If the remaining sauce looks too thick (for spooning over final dish) thin with 1 to 2 tablespoons of water.

Sauteed Spinach with Garlic

3 teaspoons extra-virgin olive oil, divided

9 ounces fresh spinach, rinsed three times and dried

2 large garlic cloves, peeled and minced (2 teaspoons), divided

Kosher salt, to taste

Freshly ground black pepper, to taste

While the Arctic Char is cooking, heat a large sauté pan over high heat until hot. Working quickly, add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach followed by the 1/3 of the garlic, a pinch of salt and some pepper.

Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly. This entire cooking process should take no more than one minute.

Transfer the spinach to a parchment-lined sheet pan, spread it out, then cook the remaining 2 portions of spinach in the same manner.

To serve, divide rice or grain (if using) among shallow bowls. Top with spinach and spoon over some reserved sauce. Place Arctic Char on the spinach and finish with a few sliced scallions.

Lentil Sloppy Joes

Watch me make this on my YouTube Channel!

Yield: 4 servings

3 cups chicken or vegetable stock

1¼ cups French green Puy lentils, rinsed and picked over for stones

1 large clove garlic, peeled and crushed plus 4 large garlic cloves, peeled and minced

1 medium dried bay leaf

3 tablespoons of extra-virgin olive oil, divided

1 medium yellow onion, peeled and diced small

3 medium stalks celery, diced small

1 large red, yellow or orange bell pepper, cored and diced small ­

¼ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon chili powder

3 tablespoons tomato paste

1½ teaspoons Dijon mustard

1/2 cup unsweetened ketchup

2 teaspoons Worcestershire sauce

2 tablespoons dark brown sugar

2 teaspoons apple cider vinegar

1 (14.5-ounce) can diced fire-roasted tomatoes

¼ cup water

4 toasted hamburger buns

Add 3 cups of stock, lentils, bay leaf and the 1 crushed garlic clove to a medium saucepan and bring to a boil. Cover with a lid, reduce heat to low, and simmer lentils for approximately 25 to 30 minutes, or until cooked through. Remove from heat, drain lentils and discard bay leaf and crushed garlic clove.

In a medium saucepan, add 2 tablespoons olive oil, onion, celery, bell pepper, salt and pepper. Place over medium heat and cook, stirring occasionally, until the onions are translucent and lightly caramelized, 8 to 10 minutes.

Add the last tablespoon of olive oil, chopped garlic, chili powder and tomato paste and cook, stirring constantly, for one minute to cook off the raw flavor of the tomato paste.

Add the Dijon mustard, ketchup, Worcestershire sauce, dark brown sugar, vinegar, fire-roasted tomatoes and water in addition to the drained lentils. Continue to cook, stirring occasionally, for 3 to 5 minutes, until mixture has thickened to sloppy Joe consistency.

Remove from heat and season to taste with salt and pepper. Serve on burger buns.

Note: you might want to offer spoons for this recipe – it can get a little sloppy!

Spice Roasted Cauliflower with Coconut Rice and Thai Style Sauce

Watch me make this on my YouTube Channel!

Yield: 2 servings

Coconut Rice:

1 cup Jasmine Rice, rinsed until the water runs clear

¾ cup full fat coconut milk

½ teaspoon kosher salt

Rice Cooker Version:

Add rice, coconut milk, salt and 1 cup of water to a rice cooker. Cook on regular white rice setting. Fluff with a large fork before serving.

Stovetop Version:

Add rice, coconut milk, salt and ¾ cup water to a medium saucepan. Bring to a boil, then reduce heat to simmer, cover with a lid and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a large fork before serving.

Thai Style Sauce:

1 tablespoon minced fresh ginger

7 large garlic cloves, peeled

30 large thai basil leaves

1 medium bunch fresh cilantro

1 thai chili

3 tablespoons minced lemongrass (remove outer layer of lemongrass to access the tender inner layers)

2 scallions, light and dark green parts only

3 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 tablespoon toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons freshly squeezed lime juice

5 ounces full fat coconut milk

Combine all ingredients except the coconut milk in a blender. Blend until smooth. Add coconut milk and blend until combined.

Cauliflower:

1 large head of cauliflower, cut into ½ -inch slices, lengthwise

3 tablespoons grapeseed oil

1½ teaspoon ground cumin

1½ teaspoon ground coriander

1½ kosher salt

½ teaspoon freshly ground black pepper

½ cup toasted, salted cashews

Add cauliflower to a large mixing bowl. Drizzle over the grapseed oil and toss to combine. Sprinkle over spices, salt and pepper and toss to combine.

Arrange cauliflower in a single layer on an aluminum-lined sheet tray. Arrange an oven rack to the upper middle position and set the oven to broil. Wait until the heating element is hot and then place the sheet tray in the oven and broil for 5 to 6 minutes, or until lightly charred. Flip cauliflower and continue broiling for an additional 4 minutes, or until charred.

To serve, add coconut rice to a bowl. Top with cauliflower and then a healthy drizzle of sauce and some cashews.

Level your dish up by adding a fried egg on top and a dash of your favorite hot sauce or chili oil.

Cranberry and Coconut Gluten Free Granola Bars

Watch me make this on my YouTube Channel!

Yield: 1 (13×9-inch) container

2 cups old-fashioned rolled oats, toasted*

1½ cups toasted, salted almonds

1 packed cup roughly chopped dates

¾ packed cup dark brown sugar

¼ teaspoon kosher salt

1 teaspoon vanilla extract

1 tablespoon water

8 tablespoons (1 stick) unsalted butter, melted

1 cup dried cranberries

1 cup toasted, salted sunflower seeds

1 cup unsweetened shredded coconut

Adjust an oven rack to the middle position, then preheat the oven to 300ºF.

*Place oats (evenly spread) on a sheet tray and transfer to the oven until lightly toasted, approximately 15 minutes

Create a foil sling (for easy removal of the granola bars) to fit into a 9×13-inch pan. Lightly spray the foil with nonstick spray.

Add almonds to a food processor with the blade attachment and process until very finely chopped. (No visual chunks remaining)

Transfer processed almonds to a large mixing bowl. Set aside.

Add dates, brown sugar and salt to the food processor (no need to clean it out) and process until the dates are finely chopped. With the processor running, stream in the vanilla extract, water and melted butter. Process until a smooth thick paste is formed. Set aside.

Add the toasted oats, cranberries, sunflower seeds and shredded coconut to the large mixing bowl that contains the processed almonds. Stir to combine. Add the date paste (be sure to scrape the bowl and blade of the food processor to get every last drop!) to the bowl. Mix ingredients thoroughly using your hands, squeezing and folding the mixture to ensure it’s thoroughly combined.

Evenly distribute the granola mixture into the prepared pan. Press down the mixture to make sure it’s compact and evenly distributed. Transfer to oven and bake for 25 minutes. It will be very lightly toasted.

Remove from oven and transfer to a cooling rack. Allow to cool for 1 hour so the mixture can firm up.

Once cool, transfer the granola bar to a cutting board and cut into squares and enjoy!