- 1 cup shelled fava beans (from about 1¼ lb. pods)
- 8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1″ pieces
- 5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
- 4 oz. French green beans, trimmed, cut into 1″ pieces
- 2 lemons
- 1 orange
- 2 cups extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
- 1 Tbsp. fennel seeds, lightly crushed
- 1 tsp. crushed red pepper flakes
- 1 tsp. sugar
Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Vegetables can be marinated up to 6 days ahead. Keep chilled.
Serve over toast spread with goat cheese (recipe suggests ricotta) or drizzle over baked fish.
- 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
- 3 cloves garlic, peeled
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup diced white onion
- 1 jalapeno, stem removed (and seeded, if you want less heat)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar (optional, I didn’t use)
- 1/4 teaspoon black pepper
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
- 4 organic green zucchini
- 1 organic jalapeno
- 4 garlic cloves
- ½ cup diced red onion
- 1 green bell pepper
- 4 cups vegetable broth
- 2 tablespoons olive oil
Dice / slice all veggies into small pieces.
Heat olive oil in large pan over medium heat.
Add all veggies and allow to soften / brown slightly.
Add veggie broth and set heat to low – let rest for approx 20 mins.
Transfer all to blender and puree.
- 2 chicken breasts
- 8 oz Franks hot sauce
- 8 oz cream cheese
- 8 oz sour cream
- 2 c colby jack
- Ground celery seed
- Garlic salt
- Onion powder
Boil chicken with spices to taste (or shred 1 small roasted chicken). Shred meat and soak in hot sauce for at least 1 hour. Combine sour cream, cream cheese, and cheese with additional spices. Add chicken mixture and stir well. Place in baking dish, cover with cheese and bake at 350Â° for 45 minutes. Serve with tortilla chips.
Sour cream, cream cheese, Franks, cheese is a good dip too.
- 2 pound Boston Butt Roast (pork sirloin tenderloin)
- 2 1/2 teaspoonsÂ sugar
- 3/4 teaspoons salt
- 1 cloveÂ garlic, diced
- 1/2 teaspoon ginger, diced
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 1/2 teaspoons wine
- 1/2 teaspoon 5 spice powder
- 1 tablespoon hoisin sauce
- 1/2 cup honey
- hot mustard
- sesame seeds
Score each side of the tenderloin with 3 slashes 1/4″ deep.Â Comine sugar through honey, mix well.Â Combine pork and marinade in a ziploc bag.Â Marinate 2-4 hours or overnight.Â
Preheat oven to 375.Â
Take pork out of marinade (reserve marinade) and place on a rack in a roasting pan filled with 1/2 cup water.Â Bake at 375 for 20 minutes.Â Turn over.Â Back for 17-20 minutes.Â Turn oven to broil.Â Baste both sides of pork with marinade.Â Bake 1 minute on each side.Â
Remove pork from oven and cool.Â Slice into 1″ think slices.Â Serve with hot mustard and sesame seeds.
* 4 chicken breasts
* 1 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup milk
* 1 cup vegetable oil
* 1/2 cup honey
* 1/4 cup Dijon mustard
Combine honey and mustard in a bowl and set aside.
Cut chicken into 1/2″ x 2″ strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350. Divide chicken into batches. Place in an even layer in hot oil. Fry for 3 minutes a side, turning once. Drain on paper towels. Serve with sauce.
* tomatoes, sliced
* fresh basil leaves
Slice mozarella and tomatoes. Place on plate slightly layered, alternating between tomato and mozarella. Top with basil leaves.
* 1/4 cup olive oil
* 2 tablespoons butter
* 3/4 cup oinion, diced
* 1 1/2 tablespoons garlic, minced
* 1/2 cup flour
* 1 1/2 cups chicken broth
* 1 1/2 cups heavy cream
* 3/4 cups parmesian, grated
* 2 tablespoons chicken bouillon cubes
* 1 1/2 tablespoons fresh lemon juice
* 1 teaspoon sugar
* 3/4 cup sour cream
* 12 ounces frozen spinach, drained and chopped
* 6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
* 1 cup monterey jack cheese, shredded
* 3/4 teaspoon tabasco sauce
Heat oil and butter in a large saucepan over medium heat. Saute onions for 5 minutes. Add garlic and saute 3 minutes longer. Add flour and cook until the mixture becomes golden (10-15 minutes). Whisk in chicken stock and bring to a simmer. Stir in cream and return to a simmer. Remove from heat, add parmesian, bouillon cubes, lemon juice and sugar. Stir until blended.
Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and tabasco sauce. Stir until combined. Serve immediately.