Sweet Corn Soup with Basil Oil and Creme Fraiche
Ingredients ½ cup sweet onions (I prefer the sweetness of Vidalia onions for this recipe, if you can find them.) 1 T olive oil 2 cups fresh corn, kernels cut from the cob and the cobs scraped 1 ½ cup...
View ArticleHeirloom Tomato, White Corn and Basil Salad
Ingredients 1 1/2 pounds heirloom tomatoes (assorted sizes and colors) 2-3 ears white corn kernels (cut off the cob) A handful of fresh basil leaves 3 Tablespoons extra virgin olive oil 1 Tablespoon...
View ArticleEndive Spears with Avocado, Grapefruit and Pinenuts
Ingredients 2 bunches endive spears (red or green) 1 ripe avocado 1-2 grapefruit, pink preferred, sliced into sections ¼ c. pinenuts, toasted Olive oil Salt & pepper to taste You will also need:...
View ArticleRoasted Alaskan Halibut with Arugula, Beets, Oranges and Chopped Hazelnuts
Ingredients 8 small fillets of fresh Alaskan halibut 2 Meyer lemons, sliced paper thin 1/3 cup grapeseed oil (enough to cover the bottom of the skillet) Paprika Sea salt and pepper Arugula 6...
View ArticleSeared Dayboat Scallops with Fava Beans
Ingredients 24 scallops, blotted with paper towel Paprika Salt and pepper 3-4 T. olive or grapeseed oil About 40 unshelled fava bean pods 1½ cup water Fleur de sel (sea salt) Extra virgin olive oil for...
View ArticleQuick Breakfast Preserves
Note: These breakfast preserves are best when made with fruit that has gotten a little too ripe to eat plain. It is a great use for that fruit you were just about to throw out. Serve it with...
View ArticleGrits with Piave Vecchio Cheese
Ingredients 4 cups water 3/4 teaspoon salt + additional to taste 1 cups stoneground grits 3 T. butter 1 cup piave vecchio cheese, shredded You will also need: 3 qt. pot with lid Cheese grater Paring...
View ArticleSwiss Chard with Raisins and Toasted Pine Nuts
Ingredients 2 bunches Swiss chard leaves, washed – stems and center veins removed ½ cup wine (red or white will work, depending upon what you are serving) ½ cup California golden raisins ½ cup pine...
View ArticleCaramelized Root Vegetables
Ingredients 1/3 cup olive oil 10 sprigs English thyme 4 cups assorted root vegetables, such as carrots, parsnips and turnips, cut into 1/2″ pieces 1 T. balsamic vinegar Sea salt to taste You will also...
View ArticleOven Roasted Vegetables
Ingredients 4 cups assorted seasonal vegetables, cut into 3/4″ pieces 4 Tablespoons olive oil (may need more, as certain vegetables tend to soak up the oil) Sea salt to taste You will also need: Large...
View ArticleFig, Prosciutto, Gorgonzola and Arugula Pizza
Ingredients 8 ripe black mission figs, quartered if large or halved if small ¼ lb. thinly sliced prosciutto, cut into bite-sized pieces. ¼ lb. gorgonzola cheese (experiment – try Gorgonzola Dolce,...
View ArticleSalad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 cup fresh ricotta, strained 1 cup pecans, chopped ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite...
View ArticleArugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleFresh Pear, Prosciutto and Arugula Salad
Ingredients 2 cups arugula (organic, if possible), washed and dried 2 fresh pears, peeled, cored and sliced into 8 pieces each 1/3 lb. prosciutto or serrano ham, thinly sliced 2 T sweet onion, finely...
View ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
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Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
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