Blistered Padrón* Peppers

Serves 6 to 8

-2 T. olive oil
-1 lb. Padrón peppers
-Flaky sea salt (such as Maldon)

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
being hot.

Adapted from Trasierra Spain and found on, 3/13… Read the rest

Dandelion Greens with Shaved Fennel, Celery and Parsley

Dandelion Greens with Shaved Fennel, Celery and Parsley

Serves 4

-1 bu. dandelion greens, washed, dried & torn up into
large’ish pieces
-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)
-Lemon juice
-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
of tearing).

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, 4/10


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Caramelized Fennel and Quinoa Salad with Cilantro and Dill

Serves 4

-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!

Adapted from, 11/12 who adapted it from Yotam Ottolenghi on



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