For the Streusel
-1⁄2 cup flour
-1⁄2 cup sugar
-2 tbsp. packed light brown sugar
-1⁄2 tsp. lemon zest
-1⁄2 tsp. kosher salt
-1⁄4 tsp. almond extract-4 tbsp. unsalted butter, cubed
-1⁄2 cup chopped almonds
For the Muffins
-1 15-oz, can cannellini beans, drained & rinsed
-1 sm. head of radicchio, cored and leaves torn
-2 celery stalks, sliced
-2 T. chives, chopped
-2 T. parsley, chopped
-¼ c. pine nuts, toasted for a minute or two
-Salt & pepper to taste
-1 c. of chopped parsley
-3 t. fresh lemon juice
-2 T. champagne vinegar
-1 garlic clove, chopped
-2 T. water, more for thinning
-½ T. organic maple syrup
-1 T. chopped chives, or more to taste
-1 T. extra-virgin olive oil
-Salt & fresh ground black pepper
Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.
Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!
Makes 4 servings
-about 4 cups vegetable oil for frying
-1 bu. curly parsley, coarse stems discarded
-1 small lemon, thinly sliced crosswise
-8 (6-inch) corn tortillas, warmed
– lemon wedges
Heat 1 1/2 inches oil to 375° in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter
so make sure the parsley is dried very well after washing) until leaves are dark green, about 45 seconds.
Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas. Enjoy!
From epicurious.com, 7/08… Read the rest
-1/2 c. dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very -finely chopped
-1 shallot, minced
-1 t. Champagne vinegar, plus more to taste
-1 caperberry, chopped
-1/4 c. olive oil, plus more as necessary
-Crushed red pepper flakes
-~ 2 c. of florets from different members of the Brassica family, such as broccoli, cauliflower, Romanesco broccoli, broccoli di rape, and broccoli di cicco
-1/2 c. cooked bulgur wheat
-1/4 c. almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot, Champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash ofolive oil, and then add all of the Brassica with a pinch of salt.
Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately. Enjoy!
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
Serves 4 as a side
-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried
-1½ T. olive oil
-¾ t. sea or kosher salt
-¼ t. ground black pepper, or more to taste
-1 T. fresh squeezed lemon juice
-½ t smoked (Spanish) paprika
Preheat oven to 425 degrees°.
On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
Roast in bottom third of oven for 5 minutes.
Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.
Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.
Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.