Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing


Serves 6

-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
Buttermilk Dressing
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper

Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.

Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.

Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).

Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!




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Lacinato Kale & Mint Salad with Spicy Peanut Dressing

Serves 4 as a side; 2 as a main

1 bu. Lacinato kale, chopped very small
1 c. fresh mint, minced
1 c. walnuts, chopped

Spicy Peanut Dressing
3 T. smooth natural peanut butter
3 T. warm water
3 T. rice wine vinegar
1 T. pomegranate molasses
1 T. soy sauce
1 t. fresh garlic, minced
2 t. fresh ginger, peeled & minced
1 t. sesame oil
1 t. dried red chili flakes

Toss the chopped kale, chopped mint and the walnuts
together. Set aside.

Put the peanut butter, warm water, garlic, rice wine
vinegar, pomegranate molasses, soy sauce, minced ginger,
sesame oil and red chili flakes into a blender and whirl
away at high speed until everything is smooth.

Toss the dressing with the salad, to taste. Enjoy!

Adapted from dymnyno on, 6/12

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Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

032912_webstercolumn-thumb-590x393-107090Serves 4

4 c. shucked fresh fava beans
1/4 c. fresh lemon juice
2 T. minced garlic
1/4 c. olive oil
Salt & freshly ground black pepper
1/4 lb. Manchego cheese, shaved thinly (or Asiago or
2 T. parsley, finely chopped

Fill a bowl with ice and water. Bring a large pot of salted water
to a boil. Add the fava beans and cook until just tender, 3 to 4
minutes. Drain and shock in ice water. Drain again and remove
outer skins.

Place the beans in a medium serving bowl. In a small bowl,
combine the lemon juice, garlic and olive oil and whisk until
blended. Season with salt and pepper, to taste. Pour the mixture
over the beans and mix well.

Add the cheese, sprinkle with the parsley and serve. Enjoy!

Adapted from Bobby Flay on

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Farfalle with Wilted Frisée and Burst Tomatoes

Serves 4 to 6

-3 T. extra-virgin olive oil
-1 1/2 pints cherry tomatoes
-2 large garlic cloves, minced
-1 t. grated lemon peel
-1/4 t. dried crushed red pepper
-2 large heads of frisée (about 1 pound), coarsely chopped
-12 oz. farfalle (bow-tie pasta)
-4 T. (1/2 stick) unsalted butter, cut into 1/2-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add
tomatoes and cook, stirring frequently, until tomatoes begin to
burst, about 8 minutes.

Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisée in batches and cook until wilted,
about 3 minutes total. Season tomato-frisée mixture with salt
and pepper.

Meanwhile, cook pasta in pot of boiling salted water until tender
but still firm to bite, stirring occasionally.

Drain, reserving 1 cup cooking liquid. Add pasta to skillet with
tomato-frisée mixture. Stir in butter.

Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta
among shallow bowls and serve, passing cheese separately.

From, 4/05

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Dara’s Baked Eggs with Summer Vegetables and Capers

Dara’s Baked Eggs with Summer Vegetables and Capers

baked eggs

Serves 2 hearty helpings

-1 c. yellow squash, cut into 1/2-inch pieces
-1 c. zucchini, cut into 1/2-inch pieces
-2/3 cu. chopped tomatoes
-1/2 t. kosher salt
-1/2 t. freshly ground black pepper
-4 t. capers
-1/3 c. bocconcini or fresh mozzarella, cut into 1/2-inch pieces
-6 large fresh basil leaves, chiffonaded & divided
-4 eggs
-1/4 c. freshly grated Parmesan cheese

Preheat the oven to 400°.

Heat 2 tablespoon of olive oil in a medium skillet over medium-high
heat. Add yellow squash, zucchini, and tomatoes. Season with kosher
salt and freshly ground black pepper.

Stir in capers. Sauté for 3-4 minutes or until the vegetables are just
tender. Remove the skillet from the heat and stir in 4 large fresh
chiffonaded basil leaves and bocconcini or mozzarella.

Divide the vegetable mixture between two ramekins. Crack two eggs
into each ramekin, taking care not to break the yolks.

Place the ramekins on a baking sheet and place in the oven. Bake until
the whites are almost cooked, 7-8 minutes. Sprinkle each serving with
2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional
minutes, or until the white are cooked and the yolks are still soft.

Sprinkle each serving with remaining chiffonaded fresh basil and serve
immediately. Enjoy!

From, recipe contest winner Dara, 2009


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Frisée Salad with Roasted Garlic Dressing

**picture above shows a poached egg which is not included in the recipe directions**

Serves 4 to 6

Roasted Garlic Vinaigrette:
-8 cloves garlic, roasted & peeled
-3 T. red wine vinegar
-1 T. Dijon mustard
-1 T. honey
-1 T. fresh lime juice
-Salt & freshly ground black pepper, to taste
-1/2 c. olive oil

Frisée Salad:
-1/2 lb. frisée, washed, dried & torn into bite-sized pieces
-1/4 c. Roasted Garlic Vinaigrette
-Salt & freshly ground black pepper, to taste
-3 plum tomatoes, quartered
-Parmigiano-Reggiano, thinly shaved
-1/2 red onion, thinly sliced
-Cilantro, chopped

For the vinaigrette:
Combine all the vinaigrette ingredients except for olive oil in a
blender and blend until smooth. With the motor running, slowly
add the olive oil until emulsified.

For the salad:
Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
season with salt and pepper and toss to coat. Put the
tomatoes in a bowl, add a few tablespoons of the dressing,
season with more salt and pepper and toss to coat.

Divide the frisée among 4 to 6 plates, arrange 3 of the tomato
quarters around the perimeter of each plate. Garnish with
shaved cheese and chopped cilantro. Drizzle with the remaining
vinaigrette and serve. Enjoy!

Adapted from Bobby Flay on… Read the rest

Sautéed Kale with Kohlrabi

Serves 8

-1 1/4 lbs. kohlrabi bulbs, peeled
-1/2 t. grated lime zest
-2 T. fresh lime juice
-1/4 c. extra-virgin olive oil, divided
-2 lbs. kale (2 bunches), stems, center ribs discarded
-5 garlic cloves, finely chopped
-1/3 c. salted roasted pistachios, chopped

Slice kohlrabi very thinly with a mandoline or knife.

Whisk together lime zest and lime juice, 2 tablespoons oil, and
1/2 teaspoon each of salt and pepper in a large bowl. Toss
kohlrabi with dressing. Finely chop kale.

Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Sauté garlic until pale
golden, about 30 seconds.

Add kale by the handful, turning and stirring with tongs and
adding more kale as volume in skillet reduces. When all of kale is
wilted, sauté with 1/2 teaspoon salt until just tender, about 3

Transfer to a bowl and cool to room temperature.

Toss kale with kohlrabi and pistachios. Enjoy!

Adapted from Ian Knauer, Gourmet, 2009… Read the rest

Roasted Yellow Beets & Carrots with Sage

Serves 2-3

-1/2 lb. yellow beets
-1/2 lb. carrots
-1-2 garlic cloves, smashed
-4 sage leaves
-1 sprig of rosemary
-2 T. olive oil
-1-2 T. white wine vinegar
-Salt to taste

Add the carrots and beets to a large pot of simmering water,
seasoned with salt. Cook until just tender, and then remove
from the water and plunge into an ice water bath to cool.
Once cooled, peel the beets, then cut both the carrots and
beets into halves or quarters, depending on preferred size.

Add to a roasting pan and toss with the smashed garlic,
sage, rosemary, olive oil, white wine vinegar and a pinch of
salt. Place into the oven at 400° and roast for about 30
minutes. The beets and carrots should become slightly

Serve as a side dish or on top of an arugula salad or add
some crumbled goat cheese. Enjoy!

Adapted from Adam and Joanne Gallagher on… Read the rest

Kale Slaw with Red Cabbage and Carrots

Serves 4

-1 T. extra virgin olive oil

-1 T. Dijon mustard

-1 t. apple-cider vinegar

-Coarse sea salt, to taste

-Pepper, to taste

-3 c. mixed shredded kale and red cabbage

-1 carrot, peeled and julienned

-1/4 c. fresh parsley leaves

-2 T. diced red onion

-2 T. sunflower seeds

-2 T. pumpkin seeds

-2 T. hemp seeds

In a small bowl, whisk the extra virgin olive oil, mustard,

and apple-cider vinegar. Season with salt and pepper, to



In another bowl, combine kale, cabbage, carrot, parsley,

and red onion with sunflower, pumpkin, and hemp seeds.


Season with salt and pepper, drizzle with the dressing, and

toss to coat. Enjoy!



Whole Living, January/February 2012

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