A brunch of spring themed bagel toppings:
Pesto + Arugula
Wasabi Mayo + Green Onion + Black Sesame Seeds + Smoked Salmon
Hummus + Radishes
Tofu [with Miso + Tahini] Spread + Smoked Salmon + Red Onion + Capers
Category: Recipes Page 10 of 11
2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
3 cups Vegetable Broth
1/4 cup Dried Wild Mushrooms [broken into 1/2″ pieces, mixture of chanterelle, morel, lobster, hedgehog, porcini]
1 Onion [medium, yellow, chopped]
3 Garlic Cloves [minced]
1/2 tsp Sea Salt [medium grain]
3/4 cup Arborio Rice
1/3 cup White Wine [dry reisling]
10 oz Mushrooms [fresh chopped, mixture of shitake, crimini, + yellowfoot]
1 Tbs Herbs [fresh chopped, 1 sprig each of thyme, oregano, marjoram]
Bring vegetable broth to a boil + add dried mushroom pieces. Reduce heat and allow mushrooms to reconstitute for about 20 minutes. [This is a great time to prep the rest of your ingredients.]
Heat butter and olive oil in a large sauce pan. Saute onion with salt for 5 minutes over medium heat. Add garlic and continue to saute until translucent, about 10 to 15 minutes. Add fresh mushrooms and cook for about 10 more minutes until the mushrooms have released their juices and it has evaporated. Add rice and toast, stirring constantly for about 1 minute. Add wine + stir until wine evaporates and absorbs into rice. Add broth 1/4 cup at a time to rice + mushroom mixture, stirring frequently till absorbed before adding another 1/4 cup. When adding the last 1/4 of broth also add the rehydrated dried mushrooms. Once all broth is absorbed and rice is tender, remove from heat and stir in herbs.
Serves 2 as a main dish, 4 as a side. Excellent with roasted asparagus or other crisp spring vegetable.
3 cups Basil
3 Garlic Cloves
1/2 cup Pine Nuts
1/4 cup Nutritional Yeast
Lemon Zest [1/2 small lemon]
Salt + Freshly Ground Black Pepper [plenty, to taste]
1/2 cup Olive Oil [+/-]
Process all in a food processor, adding olive oil last and slowly till desired consistency.
1 Red Onion [medium, halved then sliced thinly]
1 Lemon
1 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
1/2 lb linguine
1/2 tsp Oregano
5 Kale Leaves [curly green, large leaves, torn to bite size pieces, optional]
Saute red onion in olive oil over medium heat until softened, about 5 minutes, seasoned with salt. Juice lemon over top of red onion and continue to saute until the onion begins to caramelize. Meanwhile, boil pasta in salted water till al dente. If adding kale, add to onions about 4 minutes before pasta is ready. Add pasta directly to onion pan, then add oregano and a splash of pasta water to blend the flavors. Saute for 1 minutes more + serve, seasoned with salt + pepper.
1 c. Wheat Berries [soaked overnight, then simmered till tender, 45+ minutes]
1 lb. Butternut Squash [peeled and chopped into 1/2” slices]
1 Apple [chopped into bite sized chunks about 1/2” thick”
1 Onion [Medium, chopped]
3 Garlic Cloves [Roughly sliced]
1 Tbs. + Extra virgin olive oil
2 Tbs. Red Wine Vinegar
1/4 c. Flat Leaf Parsley [chopped]
Salt + Fresh Ground Black Pepper to taste
Preheat oven to 400 degrees F. Toss squash, apples, onions & garlic in a drizzle of olive oil. Spread them out on a roasting sheet, salt & pepper them and roast for 20 minutes until onions are beginning to brown and apples & squash are tender.
Toss [cooled] wheat berries with olive oil, vinegar and parsley. Add roasted ingredients and stir gently to combine. Season to taste.
1/2 c. Bulgur wheat
1 c. Water
1/4 c. Raisins
1/2 tsp. Cumin
1/2 tsp. Pumpkin pie spice [cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom – any combo you like.]
1/4 c. Almonds [chopped]
1Tbs. + Mint [Fresh, chopped]
Salt + Fresh Ground Black Pepper to taste
Bring water to a boil. Stir in bulgur & raisins. Turn off heat. Leave covered to sit until water is absorbed, about 20 minutes. 10 minutes in, stir in cumin and spices. Once all the water is absorbed, stir in almonds and mint, season with salt & pepper.
Serve with winter squash, boiled and buttered or as a cup to stuff.
Serves 2 as a side.
4 Beets [peeled & chopped]
1 Apple [cored & chopped]
2 tsp. Poppy Seeds
3 Tbs. Butter
2 Servings of wide egg pasta
Roast the beets and apples in a dish with 1/2 inch of water for about 20 minutes. Meanwhile, cook the pasta.
Melt butter over medium heat. Add poppy seeds and cook for 2-5 minutes till butter is lightly brown. Add beets, apples & pasta to butter pan. Toss together in the hot skillet.
Serves 2.
1 Yukon Gold Potato [medium, chopped]
2 Eggs [free range]
1 Garlic clove [sliced]
4 Kale Leaves [torn into bite size pieces]
Extra virgin olive oil
Butter
Salt + Fresh Ground Black Pepper to taste
In a small pot, cover chopped potato with water and boil till just tender. Meanwhile, heat oil and sauté garlic for 1 minute. Add kale and sauté about 5 minutes until just tender. Separate the eggs, adding the whites to the kale and reserving the yolks unbroken. Scramble the eggs and kale till whites are cooked through then carefully place the yolks in the pan on top of a kale leaf. Add 1tsp. of water and cover. Steam till yolks are just cooked at the edges, about 1 minute.
Drain potatoes and toss with a bit of butter and add to a plate. Serve kale and eggs over top of potatoes with a seasoning of salt and pepper.
6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Butter
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]
Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes. Meanwhile a pan of water to just under boiling. Break eggs into a shallow tea cup. Add a ladle of hot water to cup and allow to stand for 1 minute. Gently empty the egg into the pan of hot water and cook until desired. 3 minutes is perfect for runny yolks and solid whites. Serve over buttered, crisp asparagus. Season with salt, pepper, and a little bit of tarragon.
1 delightful breakfast, lunch, or dinner.
1 c. Water
1 c. Kasha [Whole, raw buckwheat groats]
1 Egg [free range, beaten]
1 c. Vegetable Stock
1 hand full Dried Mushrooms [mixed wild varieties, broken into 1/2” pieces]
3 Onions [small, chopped, about 3 cups worth]
3 Garlic Cloves [minced]
8 oz. Crimini Mushrooms [sliced]
1 Tbs. Extra Virgin Olive Oil
2 Tbs. Butter [divided]
1/4 c. Fresh Flat Leaf Parsley [leaves only]
a pinch of Dried Tarragon
Salt + Freshly Ground Black Pepper to Taste
Boil 1 cup of water. Add dried mushrooms and remove from heat, setting aside for about 30 minutes until mushrooms are tender. Meanwhile, chop remaining ingredients.
Heat a medium saucepan over medium high heat. Add kasha and egg and stir frequently, separating kernels until kasha is golden and fragrant, about 10 minutes. Strain reconstituted mushrooms, adding liquid to kasha. Cook over high heat for about 5 minutes. Add vegetable stock, bring to a boil, then turn off heat and allow to sit, covered for 20 minutes or until all liquid is absorbed.
Meanwhile, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet. Brown onion gently with a pinch of salt, stirring frequently for about 10 minutes. Add garlic crimini mushrooms, + mixed wild mushrooms and cook until mushrooms are starting to brown and have released their juices. Finish with the remaining 1 Tbs butter, pinch of tarragon, and season with salt + pepper. Stir in kasha and parsley, then serve.
4 Side Dish Servings. Delicious with a Beet Green Salad or roasted root veggies.