Serves 6 to 8
Heat 1 tablespoon of olive oil in a large skillet over high
heat until just smoking.
Add half of the peppers; cook, tossing occasionally, until
skins are blistered and flesh is softened, about 4 minutes.
Transfer to a bowl, sprinkle with salt, and toss to coat.
Repeat with remaining peppers, remaining 1 tablespoon
of olive oil and more salt.
*When mature, Padrón peppers are spicy and turn red.
You can still get a hot one every now and then when they
are green. The largest ones have the highest chance of
Posted in Recipes
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
-1/8 t. saffron, crushed
-1 1/2 t. hot water
-6 eggs, large
-1/4 c. chives, diced
-1/4 c. milk
-1 t. salt
-1/8 c. black pepper, ground
-1 lb. fingerling potatoes
Preheat oven to 375°.
In a small bowl combine 1/8 teaspoon saffron and 1 1/2 teaspoon
hot water. Set aside.
In a large bowl, whisk together the 6 eggs, 1/4 cup chives, 1/4 cup
milk, 1 teaspoon salt and 1/8 cup black pepper. Set aside.
Scrub clean and cut the 1 pound of fingerling potatoes into thin
slices. Stir in the saffron liquid and potatoes into the egg
Spray a 9-inch ceramic pie dish with cooking spray and pour in
the egg-potato mixture. Bake for 35-40 minutes, or until top is
Let it cool for 15 minutes prior to serving. Or, cool completely
and serve at room temperature. Enjoy!
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
Serves 4 as a side
-1 lb. (about 4 small) zucchini, cut into
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds
Heat sesame oil in a large skillet over high heat.
When it shimmers, add the zucchini, salt,
kochujang, and ginger.
Stir-fry until crisp-tender, about 2 minutes.
Transfer to a bowl and stir in sesame seeds.
Let cool to room temperature. Enjoy!
Found on thekitchn.com, recipe adapted from
Herbivoracious © 2015 by Michael Natkin… Read the rest
-1 bu. dandelion greens, washed, dried & torn up into
-1 bulb shaved fennel (shaved on the mandolin)
-3 stalks celery, thinly sliced (paper-thin)
-1/4 c. chopped fresh parsley
-Extra virgin olive oil (best quality you have)
-Fleur de sel
Wash and dry the dandelion greens and tear them into
large’ish chunks (or cut them, but I prefer the messy look
On a mandolin, on a thin setting (I cannot recall which on
mine, but play around with yours) shave the fennel into
paper thin slices. Cut your celery paper thin as well and
chop your parsley, leaves and stems.
Combine in a bowl and mix together. Pour a couple of
glugs of olive oil and add juice of half a lemon.
Sprinkle a bit of salt and toss together. If you want more
dressing, add a bit more olive oil and lemon juice. Adjust
dressing and salt to your liking. Serve immediately. Enjoy!
From sassyradish.com, 4/10
Posted in Recipes
-1 lg. zucchini or 2 small
-1 clove of garlic, peeled and minced
-¼ c. fresh basil
-¼ c. fresh oregano
-1 T. lemon zest
-¼ c. flour
-¼ t. onion powder or to taste
-1 t. salt or to taste
-¼ t. of pepper or to taste
2 T. olive oil or other oil of choice
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach! Enjoy!
Serves 2 as a main; 4 as a side
-1 zucchini, cut lengthwise in 1/2 inch thick slices
-1/4 t. salt
-1/4 t. pepper
-2 c. mixed lettuces
-1/4 cucumber, sliced
-1/3 c. stemmed and quartered strawberries
-2.5 oz. buffalo mozzarella, torn into chunks
-1 T. chopped fresh chives
-2 T. extra virgin olive oil
-1 T. balsamic vinegar
-Pinch hot pepper flakes
Season zucchini with half each of the salt and pepper.
Place on greased grill over medium-high heat; close lid
and grill turning once, until tender, about 10 minutes.
Combine lettuce, cucumber, strawberries, mozzarella and
chives; set aside.
In small bowl, whisk together olive oil, balsamic vinegar,
hot pepper flakes and remaining salt and pepper.
Drizzle over salad; toss to coat. Enjoy!
-1 lg. head frisée (about 14 ounces), trimmed
-1 sm. head radicchio (about 10 ounces), halved and
sliced crosswise into 1/4-inch strips
-2 T. red-wine vinegar
-1 T. Dijon mustard
-Coarse salt & freshly ground pepper
-1/4 c. extra-virgin olive oil
Tear the frisée into bite-size pieces, and place in a large
bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl.
Season with salt and pepper. Whisking constantly, pour
in oil in a slow, steady stream; whisk until emulsified.
Just before serving, drizzle vinaigrette over salad; toss
From Martha Stewart Living, January Winter 2004 on
-1 T. coconut oil
-2 med. fennel bulbs, cored & cut lengthwise into 1/4″ slices
-salt & freshly ground black pepper, to taste
-2 T. fresh lemon juice
-1 1/2 t. ground cumin
-1 c. dry quinoa, rinsed
-1 3/4 c. water or broth
-1 lemon, sectioned and membranes removed
-1 t. Aleppo chile flakes
-1/2 c. chopped fresh cilantro
-1/4 c. chopped fresh dill
-4 c. baby spinach
-1/4 c. pomegranate seeds/arils, optional
In a large non-stick skillet over medium heat, melt oil. Add fennel and season with salt and pepper. Cook, stirring occasionally, for 10 minutes until lightly brown. Reduce heat and continue to caramelize for another 20 minutes, or so. The fennel should become soft and caramelized. Stir in the lemon juice and cumin and cook for an additional minute to meld the flavors. Taste and adjust seasonings if needed. Set aside.
Meanwhile, prepare your quinoa: In a small saucepan, bring water or vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is
absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
Once quinoa and fennel is ready, cut off the skin and membranes from the lemon and section it. Allow all juices to fall into the quinoa. Stir in the chile flakes, cilantro, dill and spinach. Once fennel is ready, stir into the salad. Just prior to serving, stir in baby spinach and the optional pomegranate arils. Enjoy!
Posted in Recipes