6 Eggs [free range, hard boiled, peeled]
2-3 Tbs Mayonnaise
1 Tbs Brown Stone Ground Mustard
1/2 tsp Tarragon [dried]
1/4 lb Crab Meat [picked over for shells]
1 tsp Basil [fresh, chopped]
pinch of Salt
dash Smoked Paprika
Cut each egg in half. Combine yolks, mustard + mayonnaise in a bowl and mix till smooth. Stir in tarragon, crab, basil + salt. Divide crab mixture into about 1″ round scoops + fill egg whites. Serve garnished with a little extra basil + a dash of smoked paprika.
1/4 cup Sugar
2 Tbs Red Wine Vinegar
1/4 tsp Salt
1/4 cup Chopped Spring Onion
1/4 cup Extra Virgin Olive Oil
1 tsp Poppy Seeds
Mix all ingredients except the poppy seeds in a blender + blend till smooth. Stir in poppy seeds.
2-1/2 cups Black Eyed Peas [cooked, 1/2 cup set aside]
1 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
2 Garlic Cloves
2 Tbs Tahini [raw]
Salt [to taste]
10 Kalamata Olives
2 Tbs Mesquite Extra Virgin Olive Oil
Blend all ingredients in a food processor until smooth. Stir in or garnish with the remaining black eyed peas.
1 cup Sweet Onion [chopped]
2 Garlic Cloves [minced]
1-1/2 Tbs Ginger Root [peeled + chopped]
2 Tbs Butter
5 Carrots [chopped, about 3 cups]
2 cups Vegetable Broth
dash Smoked Hot Spanish Paprika [to taste]
Melt butter in a medium saucepan. Saute onion, garlic + ginger till softened, about 5 minutes. Add the carrots and saute a few minutes more. Add broth + paprika and simmer for 10-15 minutes, until the carrots are very tender. Puree with a blender till very smooth.
Serves 2.
1 bunch Collard Greens [chopped, about 4 cups]
1 cup Red Onion [chopped finely]
1 Tbs Niter Kibbeh [spiced clarified butter*]
1 Tbs Ginger [fresh, grated finely]
3 Garlic Cloves [minced]
1 tsp Berbere*
Sea Salt
Heat niter kibbeh in a large saute pan over medium heat. Saute onion for about 5 minutes. Add ginger, garlic, berbere + saute for a minute more, stirring frequently. Turn the heat up a bit, add the collard greens and a splash of water. Steam saute until the green are tender, about 5 minutes. Serve seasoned with sea salt.
*Niter Kibbeh is an Ethiopian spiced, clarified butter made with cinnamon, cardamom and other spices. It is pretty simple to make, tastes incredible, and lasts for several months. I used the recipe in Moosewood Sunday Suppers + there are plenty of others online. It is a great base for lentil dishes, or even on toast. You could substitute butter if desired.
Berbere is an Ethiopian roasted spice mixture with plenty of sweet spices, Hungarian paprika, and dried red chilies. Again, I made the very simple recipe out of Moosewood, but this could certainly be purchased at a good specialty store or local Ethiopian restaurant. It keeps well and can be used to season a great deal of dishes like sweet potato oven fries, lentils, chili…. I think a good sweet + spicy creole seasoning would made a good substitute.
1 cup Onion [minced]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp Chili Powder
1/4 tsp Chipotle Chili Powder
1/2 tsp Cumin
5 Sun Dried Tomatoes [chopped]
14 oz Diced Tomatoes [+ their juices]
2 cups Black Beans
4+ Eggs [free range, no more than 1 week old]
Cilantro
Tortillas
Heat olive oil in a shallow 5-1/2 quart sauce pan. Saute onion for about 5 minutes, then add garlic + spices, stirring for a few minutes more. Add the diced + dried tomatoes + bring to a gentle simmer. Allow to simmer for about 10 minutes, until flavors are well blended. Stir in the beans.
Make 4 depressions in the stew with a spoon + break an egg into each. Cover + allow to simmer for about 5 or so minutes until the eggs are poached to your liking. [You can carefully remove the eggs + poach more as desired.]
Serve a couple eggs + a scoop of stew in a shallow bowl topped with cilantro with tortillas on the side.
1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]
Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]
Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.
1 cup Green Split Peas
1 Onion [chopped]
3 Garlic Cloves [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
dash Turmeric
1/4 cup Flat Leaf Parsley [fresh, chopped]
2 Tbs Meyer Lemon Juice
Heat olive oil in a medium sauce pan. Saute onion for about 5 minutes, add garlic + saute 1 minute more. Add split peas + veggie broth. Simmer till peas are very tender, about 1 hour. Mash a few of the split peas with a fork until soup reaches a thicker consistency. Stir in parsley + lemon juice.
Serves 2 for dinner with a tasty salad + some crusty bread.
2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]
Combine all in a food processor + process till smooth. Makes about 1 cup of pesto.
Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.
4 cups Vegetable Broth [low sodium or unsalted]
2 Tbs Miso
2 Eggs
2 Tbs Semolina Flour
2 hand fulls Spinach [fresh, torn to bite size pieces]
Fresh Parsley [for garnish]
In a small bowl, beat eggs, semolina flour and 2 Tbs of water until well blended. Set aside.
Heat broth till just about to boil. Stir in miso to mix very well. Bring broth to a very gentle boil + slowly whisk in the egg mixture, stirring constantly. Stir in the spinach and reduce to a simmer for a couple minutes. Serve garnished with fresh flat leaf parsley.
Serves 2 to 4.
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