Spring Recipes
Panzanella Salad
- 1 loaf Sourdough Bread
-Extra Virgin Olive Oil
-2 lbs ripe tomatoes, I like vine ripe tomatoes, but into small wedges
-1/4 cup wine vinegar
-2 garlic cloves, minced
-1/2 teaspoon dijon mustard
-salt & pepper
-1/2 red onion, thinly sliced
-fresh basil, torn
-4oz @almathia goat cheese or mozzarella
To make this delicious Tomato Panzanella Salad, start by preheating your oven to 400 degrees F. In a large mixing bowl, toss bread cubes with a drizzle of extra virgin olive oil and a pinch of kosher salt until well coated. Spread the bread cubes on a sheet pan and bake for about 10 minutes until golden and crisp on the edges, but still a bit chewy.
Meanwhile, place a large colander over the same mixing bowl and add the tomatoes. Sprinkle them with kosher salt and toss briefly to release their juices. Set aside for a few minutes.
In the mixing bowl with the tomato juice, make the dressing by adding red wine, extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and black pepper. Whisk to combine.
Add the toasted bread cubes, tomatoes, shallots, basil, and mozzarella (if using) to the mixing bowl with the dressing. Toss everything together to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.
Give the salad a gentle toss and transfer it to a serving platter. Garnish with fresh basil leaves, if desired.
Enjoy this refreshing and flavorful Tomato Panzanella Salad!
Spring Pasta
1 lb Rigatoni - I use @banza chickpea pasta
1 lb Baby Bella Mushrooms Thinly Sliced
1 Cup English Peas (Fresh or frozen)
1 Shallot Minced
4 Cloves Garlic Minced
1 Tbsp Fresh Chopped Thyme
1/4 Cup Chicken Broth
1/2 Cup Dry White Wine (I used @dryfarm pinot Grigio)
1 Tbsp Lemon Juice (1/2 Lemon Squeezed)
1/3 Cup Freshly Grated Parmigiano Reggiano
1/4 Cup Finely Chopped Italian Parsely
3 Tbsp Butter (I use Grass Fed Salted Butter)
1 Tbsp Olive Oil
Salt
Pepper
Method
Bring a large pot of salted water to a boil.
In a large skillet over medium/low heat add olive oil and 2 Tbsp Butter. Add Mushrooms. Let the mushrooms brown on one side before stirring(2-3 minutes). Season with salt and pepper. Cook until tender ~5 minutes.
Add fresh thyme, garlic, and shallots. Cook until fragrant and shallots begin to be translucent ~3 minutes.
Add chicken broth. Add peas.
Add white wine and lemon juice. Simmer and reduce by half. (4-5 minutes).
Add cooked pasta, ladle of pasta water, 1 Tbsp of butter and freshly grated parmesan cheese.
Finish off with some fresh parsley.
Garnish with extra parmesan and drizzle of olive oil
Smoked Salmon Toast
FOR THE PICKLED ONION: Or I store by mine :)
½ cup cider vinegar
1 tablespoon honey
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 small red onion, thinly sliced
FOR THE LEMON CRÈME FRAÎCHE:
½ cup crème fraîche
1 lemon, grated zest and 1 tablespoon juice
Salt and freshly cracked pepper
FOR THE TOAST:
Good-quality crusty bread @aurora
Extra-virgin olive oil, for drizzling
1 package smoked salmon
2 cucumbers, sliced into ¼-inch-thick
1½ tablespoons capers
1 small handful fresh dill, torn
1 small handful fresh mint, torn
Chive blossom flowers
Freshly cracked pepper
Lemon wedges, for serving
Method
Make the pickled onion: In a small saucepan, bring the vinegar, honey, coriander seeds, and salt to a boil. Place the onions in a nonreactive bowl. Slowly pour the hot liquid over the onions and cool to room temperature. Refrigerate until ready to use. Stored in a well-sealed container, onions will keep in the refrigerator for up to two weeks.
Make the lemon crème fraîche: Whisk together the crème fraîche and lemon zest and juice. Season with salt and pepper.
Make the toast: Preheat the grill over medium-high heat to about 400ºF. Lightly drizzle both sides of the bread with oil. Grill until lightly charred, 2 to 3 minutes per side. Top with the lemon crème fraîche, smoked salmon, cucumbers, capers, and a few pickled red onions.Scatter with fresh herbs, chive blossom flowers, and a few grinds of pepper.
Burger Bowls
1 lb ground beef
Salt and pepper to taste
4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, sliced
4 slices of cheese
1/4 cup pickles, sliced
1/4 cup crispy bacon
Sweet potato fries
Optional toppings: ketchup, mustard, mayo, barbecue sauce, or I made a healthy-ish ranch
Method:
Season the ground beef with salt and pepper, then shape into patties. Grill or pan-fry until cooked to your desired doneness.
While the patties are cooking, prepare your toppings. Wash and chop the mixed greens, halve the cherry tomatoes, slice the red onion and avocado, and dice the bell peppers.
Once the patties are done, assemble your Burger Bowls. Start with a bed of mixed greens in each bowl, then arrange the cooked burger patties on top.
Layer on your favorite toppings: cherry tomatoes, red onion slices, avocado slices, cheese slices, pickles, bacon bits, and diced bell peppers.
Drizzle with your choice of condiments: ketchup, mustard, mayo, or barbecue sauce.
Serve immediately and enjoy the delicious flavors of a burger in a bowl!
This Burger Bowl recipe offers all the savory satisfaction of a classic burger but with a healthier twist. It's customizable, convenient, and perfect for a quick and tasty meal any day of the week. Enjoy!
Baked Fish
Ingredients
4-6oz cod per person (I get mine from @primal)
Ginger, sliced
Scallions, chopped
4 tsp mirin
4 tsp Coconut Aminos
4 tsp Sesame oil
Salt 7 Pepper
Parchment paper
Bok Choy
Sesame seeds
Method
Heat oven to 400 degrees. Place the bok choy on the parchment paper, add the fish on top. Add ginger, mirin, sesame oil, coconut aminos, salt, pepper, 1/2 the scallions. Wrap fish, bake for 15 minutes. After cooking top with sesame seeds and scallions….enjoy!