search results

< all recipes Lentil Soup Soup is one of my all-time favorite food groups. Especially on a cold and rainy day like today, there really is nothing better than coming home to a steamy bowl of hearty goodness. For this reason, I make sure to always have a stash of dried goods (black beans, split peas, lentils, etc), but more importantly I like to have soup at the ready in my freezer. The beauty of soup is that you do not have to eat the same darn leftovers for the rest of the week. Instead, freeze the remaining soup in pint and/or quart containers – the pints are a perfect single serving for a night in or to bring to work, the quarts are great for two. Lentil soup is also a great recipe for the beginner cook – it is simple and straightforward but teaches some very useful techniques. It is also a great base from which to add your own flair and flavor: instead of carrots, add a 28oz can of diced tomatoes, or if you don’t have fresh thyme add 1tbl ground cumin in with the onions. Lentil Soup Serves: 6 quarts Ingredients 2 lbs green lentils, dried 2 yellow onions 2 lg carrots 2 cloves garlic 2 tbl fresh thyme ½ cup white wine 8-9 quarts stock/water (I use water to lower the sodium) 2 tbl kosher salt 2 tsp pepper Print Preparation Dice the onion and carrots. Mince the garlic or put through garlic press. Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil. Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt. Stirring often, cook until the onions are translucent (about 10 minutes). Add in the garlic and cook another 2 minutes. Pour in the wine and stir to get any bits stuck on the bottom. Add the lentils and water. Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender. To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot. Taste and season with remaining salt and pepper to taste. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Pesto On the first day of culinary school, as a silly get to know your classmates exercise (before you start burning each other and setting things on fire), we each said what our last meal would be. My Mom's pesto made its way into every one of my courses. It can pretty much go on anything, pasta being the obvious choice, but it is great on roasted chicken, grilled cheese, tomatoes and mozzarella, a spoon...I could go on all day. The most time-consuming part of this recipe is washing and drying the basil as it tends to attract a lot of dirt. A salad spinner is the most efficient method of drying but if you do not have one, put the washed basil in a towel (or pillowcase) and, standing outside or in the shower, spin it around. It sounds ludicrous but it is amazing how much water will come out that way! The majority of store-bought pestos use pine nuts; personally I much prefer the walnut flavor, but feel free to use pine nuts or to experiment with any other nut you like! Parmigiano Reggiano is a hard cow's milk cheese with a sharp nutty flavor. Under Italian law only cheeses made in the provinces of Parma, Reggio Emilia, Modena, and Bologna, may be labeled "Parmigiano Reggiano". Outside of Europe, imitation cheeses are labeled under the generic name Parmesan, which can vary greatly in quality and flavor - with cheese I find you really get what you pay for and the bargain buy is rarely worth the cost. Pecorino Romano is an Italian sheep's milk cheese that adds a great saltiness to the pesto. If you can not find pre-grated Parmigiano and Pecorino, it is very easy to grate both in the food processor with the blade attachment. Freeze your extra pesto for at least 6 months and defrost in the fridge when ready, just make sure to date each one!! Pesto Serves: 2 cups Ingredients 2 cups / 4oz fresh basil leaves, tightly packed 4 garlic cloves 1 cup walnuts, lightly toasted (optional) 1 cup olive oil 1 cup grated Parmigiano Reggiano 1/4 cup grated Pecorino Romano salt and pepper Print Preparation Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop. With the motor running, drizzle in the olive oil - this will allow the oil to emulsify with the basil mixture so it won't separate out later on. Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper. Blend to thoroughly combine. Store in the fridge only what you will use in the next month or so and freeze the rest. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Pickled Red Onion Pickled Red Onion Serves: 1 pint Ingredients 1 red onion 1/2 cup white vinegar (white distilled, white wine, rice - whichever you have) 1/2 cup water 1 tbl salt 1 tsp sugar dash of balsamic vinegar (optional) Print Preparation Cut onion in half through the root. Slice as thinly as possible to make crescents. Put in a bowl and set aside. Bring remaining ingredients to a boil. Boil for a minute just to dissolve salt and sugar. Then pour over onion and let cool. Once cool put in a covered container and in the fridge for use any time. They keep up to about 6 weeks. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Mint Chocolate Chip Cake As promised, Mint Chocolate Chip Cake! I hope you have all made your Fresh Mint Meringues and are ready to dive into making this tasty treat. When making a cake, or anything really, I try to visualize the recipe like the image above – I first read through the recipe so I know which ingredients go together and at what point they will be incorporated into the recipe. I usually write directly on my recipe, bracketing each group of ingredients, labeling it A,B,C, and writing “cream” or “alternate”. What makes this technique most effective is that it forces you to read through and really understand a recipe before you start, helping you work more efficiently and be more successful. Mint Chocolate Chip Cake Serves: 2 9" cakes Ingredients Cake 3 sticks unsalted butter, at room temp 2¼ cups sugar 4 eggs ¾ cup cocoa powder ¾ cup hot water ¾ cup sour cream 1 tbl vanilla extract 3 cups cake flour 1 tsp baking soda ½ tsp salt Mint Buttercream 16 oz unsalted butter, room temperature 2 lb (4cups) confectioner’s sugar pinch of salt 2 tsp mint extract green food gel color (optional) Chocolate Ganache 1 cup dark chocolate chips 1 cup heavy cream Print Preparation Make Cake: Preheat oven to 350˚F. Grease 2 9in cake pans and line with parchment paper. Beat butter and sugar in electric mixer with paddle attachment until light and fluffy. While you are doing this crack eggs into a small bowl and add vanilla. In a separate bowl pour hot water over cocoa powder and whisk until smooth, whisk in sour cream. Finally combine the rest of the dry ingredients. With mixer on med-low add eggs one at a time, beating well after each addition (about 30sec), scraping bowl halfway through and after last egg has been incorporated. Add dry ingredients in two parts, alternating with cocoa/sour cream mixture. Give a scrape with a spatula to incorporate anything on the bottom. Divide batter between pans and bake 45-50 minutes, until a cake tester (or toothpick or even a small knife) inserted into the center comes out clean. Cool cakes on a wire rack completely before icing. Make Icing: Beat butter in electric mixer with paddle until light and fluffy (2-3 minutes). Turn mixer to low and slowly add confectioners sugar and pinch of salt. Beat on high for 5-7 minutes until slightly glossy. Add mint extract and food color (add a little at a time until you get the color you want). Ice the cake and let set in the fridge while you make the ganache. Make Ganache: Heat heavy cream in a small saucepan just to a boil, immediately pour over chocolate chips, let sit a minutes then whisk until smooth. Pour ganache on top of cake, spreading gently so it just drips over the edges. Decorate with Fresh Mint Meringues and/or sprinkles. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Apple Cake w/ Maple Cream Cheese Frosting What I love most about this cake is that it is not overly sweet because there is not a ton of added sugar which allows the apples and maple to really shine. It is not the prettiest of finished cakes but it is so delicious - you could even just serve the icing as you would a dollop of whipped cream on the side to preserve the beauty of the actual cake. I like to sift onto a piece of parchment because I never seem to have a wide enough bowl to catch all of the flour and I end up with more flour on the counter than in the bowl. This is where you might feel like you have done something wrong (I know I did the first time around) but maintain your course. The batter will be extremely dry, and slightly gummy, but remember that you have all those apples that will release their moisture while baking. Again, this will seem a bit strange, but mix one scoop of egg whites into batter first as a kind of sacrifice to lighten it up. Then gently fold the next addition into the batter maintaining as much air as possible. Apple Cake w/ Maple Cream Cheese Frosting Serves: 1 9" cake Ingredients ½ cup golden raisins ½ cup water 2¼ cups all-purpose flour ½ tsp kosher salt ½ tsp baking powder 1¼ tsp baking soda ½ tsp ground cinnamon ½ cup olive oil ½ cup granulated sugar 1 tsp vanilla extract 2 eggs 3 Granny Smith apples, peeled, cored, and cut into ¼inch chunks 2 egg whites FOR THE FROSTING 4 oz (1 stick) butter, at room temperature 8 oz cream cheese, at room temperature 6 tbl maple syrup ½ cup sugar in the raw (aka demerara sugar) Print Preparation Preheat oven to 350˚F, grease a 9” cake pan and line the bottom with parchment paper. Bring the ½ cup of water to a boil, pour over raisins, and let sit. Sift flour, salt, baking soda, baking powder, and cinnamon together. In a separate bowl, whisk olive oil and sugar, then add the eggs and vanilla and whisk until emulsified (only about 30seconds). Drain any excess water from raisins and add to the egg/sugar mixture along with the apples (switch to a spatula here). Mix in the dry ingredients in two batches, mix just until everything is moistened – the batter will be every thick. Beat two egg whites to soft peak consistency (so when you remove the whisk and hold it upside down, the whites droop slightly). Fold into the batter in two additions (this will seem strange but fold gently to maintain as much air as possible). Pour batter into prepared pan and bake for 45-60 minutes, until golden brown and the center springs back to the touch. Let cool completely. Make the icing: in a mixer fitted with paddle attachment beat butter, cream cheese, sugar in the raw, and maple syrup on med-hi speed until fluffy (2-3 minutes). Slice cake in half horizontally with a serrated knife. Place bottom half onto serving platter and spread half of the icing evenly over cake. Place other half on top and spread the rest of the icing over the cake and down the sides. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes PB & J Ice Cream Sandwiches I ended up at this delectable ice cream sandwich recipe because despite my best efforts to hide it, in my heart i am still a pudgy butterball tween…rockin JNCOs and Steve Maddens. Good times. The idea started with a batch of oatmeal raisin cookies (aka the “healthy person’s cookie”) but since it has been hot as you-know-what this week, ice cream just seemed like a necessary addition. I feel like the rest is pretty self explanatory and I don’t have much else to say except that these are just outta this world – full disclosure, as soon as I took the above pic, that sucker was in my belly (and on my face). Ice cream sandwiches are always a bit messy so I might recommend eating these al fresco, perhaps in a bathing suit – i mean its essentially a pb&j so its toooootally acceptable as an afternoon snack by the pool. Right? I have to give a shoutout here my photography and sandwich assembly assistant because taking pictures of very melty things in 90+ heat with a nice camera is just a bad idea by yourself. Thanks Mom!! You’re the best summer intern I’ve ever had ;) PB & J Ice Cream Sandwiches Serves: 16 cookies / 8 sandwiches Ingredients Peanut Butter Oatmeal Cookies 4oz (1 stick) unsalted butter, at room temp 1½ cups creamy peanut butter 1 cup brown sugar 1 egg ⅓ cup maple syrup 2 tsp vanilla extract 2 cups all-purpose flour 1 tsp kosher salt 1 tsp baking soda 3 cups rolled oats for the sandwiches 2 pints raspberry sorbet (Talenti is my personal favorite) or 2 pints vanilla and some jam Print Preparation Preheat oven to 350˚F and line two baking sheets with parchment paper. Cream the butter, peanut butter, and brown sugar together until light and fluffy. Add the egg, maple syrup and vanilla, scrape down the sides of the bowl and beat until fully incorporated. Combine the flour, salt and baking soda and add to the batter, mixing just until combined. Add the oats and again mix just until combined. Scoop cookies onto prepared baking sheet - the size here is really up to you, they wont spread much but i recommend pressing them pretty flat. Bake 18-20 minutes, rotating the pans halfway through. Meanwhile prepare the sorbet/ice cream. Scoop ice cream onto a parchment lined sheet (one that will fit in the freezer so be creative if you don't have a mini sheet pan). Using another piece of parchment or plastic wrap, press the scoops to flatten - you want them about the size of your cookies. Freeze until ready to assemble. To assemble: Once cookies have cooled completely, place an ice cream disc onto half of the cookies and press another on top - if you are going with vanilla ice cream spoon a little jam on top before putting on the top cookie. Serve immediately or freeze until ready (i dont recommend longer than a few hours, you dont want people breaking their teeth on the cookies!). Notes Make Ahead Tips:Make the cookies days or weeks in advance (even months!!), scoop the dough onto parchment as if you were about to bake them and put in the freezer - once frozen toss em into a ziploc! No thawing necessary but they might take a minute or two longer to cook.Scoop and flatten ice cream days in advance as well, you can put the discs in a ziploc too but separate each with some parchment.Cookie dough will keep 6 months in the freezer and baked cookies will keep several days in an airtight container at room temp. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Basil & Lemon Gremolata After giving my final thesis presentation and turning in the last paper of my graduate life, I found myself wandering the Union Square farmers market in a bit of a daze. It is a moment in between studying like a lunatic day and night for weeks (or days depending on your procrastination tendencies) and shifting gears to dive into the next thing. A moment of respite in the eye of the storm. Not many people get such moments, perhaps those switching jobs (and on garden leave) or starting school in the fall – so while I have been there and can recognize the sensation, this time is different. It includes that going into the unknown, gut-churning, locate the nearest trash can, kind of unease. Three years of school is over and I am not going into an office but dedicating all of my time and energy into this blog. YIKES!! I have big plans for this site and hope you all will help me along the way by spreading the word and giving me feedback. My goal with Eat Some, Wear Some is to get you excited about cooking and learning – as excited as my sis and I get about cake – but most importantly I want you to have fun in the kitchen while learning to cook like a pro. But back to the farmers market and me in a daze. I came home with 4 bunches of asparagus from two different farmers, I guess I forgot I had already bought some 2 minutes earlier. So a lot of asparagus, some reeeeeeally dirty basil and radishes (which to be honest I don’t actually like all that much). While I might be fine eating just asparagus for dinner, my dilemma was how to get Chris to eat it and not find it strange that we were having it three (possibly four) nights in a row. Toasty breadcrumbs and parmesan seemed appropriate. Gremolata is an herby Italian condiment usually made with parsley, lemon zest and garlic. It is one of those things that has a million different versions and very few rules – I added the breadcrumbs for a nice crunch and parmesan because it just makes everything better in my opinion. It can also go on just about anything from vegetables to meat (I think it was traditionally eaten with braised veal shank). So feel free to use my recipe as a guide and go wild. Basil & Lemon Gremolata Serves: about 1 cup Ingredients 2 cloves garlic 2 cups loosely packed basil, thoroughly washed zest of 1 lemon ¼ cup olive oil 1 cup breadcrumbs or panko ¼ cup grated parmesan salt and pepper Print Preparation If you have a food processor, pulse garlic until minced then add the basil and lemon zest and pulse until finely chopped. If you do not just mince everything by hand first separately and then together. Heat olive oil in a large skillet. Add breadcrumbs and toss to evenly coat in olive oil. Cook over med-low heat, tossing frequently until golden brown, about 5 minutes. When just about done mix in the parmesan and a dash of salt and pepper. Let breadcrumbs cool on a paper towel lined plate. Mix everything together just before eating - once mixed the gremolata should be stored in the fridge and will keep 3-4 days. To re-toast the gremolata, heat up a little extra olive oil in a pan and cook over low heat for 5-7 minutes. Notes You can make this a day or two in advance - once you have toasted and cooled the breadcrumbs keep them in an airtight container on the counter and keep the basil lemon mixture in the fridge, mix everything together just before eating. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Mushroom Farro As cooler weather approaches, I start to get excited about all of the delicious foods of fall. I started making this four or five years ago from a recipe by Tyler Florence. It has morphed many times over the years as a certain sister had it on request repeat - but I never seemed to have the recipe, or all the ingredients i needed (I have since figured out that organization and planning can be quite helpful when cooking). It was really this recipe (or lack thereof) that taught me how to experiment and improvise with what I had, and making that part of the fun of being in a kitchen. I finally taught my (slightly kitchen-averse) sister, Lauren, how to make this and I think she saw that something so tasty was also easy to make. She has been a cookin' fiend ever since and has taught me a thing or two recently! Lauren introduced me to farro pasta, which so is amazing, I dont think I will ever make whole wheat pasta again. I was making it recently for the two of us, when she swooped in and suggested caramelizing some diced onion, mixing the pesto into that, perhaps tossing in some tomatoes, and then adding the cooked farro. Let me tell you, it was so good I have made it three times since then (then being about a month ago). I find this dish much more interesting than your average risotto because the farro retains its nutty texture and compliments the rich creaminess of the mushrooms...this is a particular favorite of mine, if you hadn't noticed. I love using a few different kinds of mushrooms, but feel free to do your own thing. With the stems of the mushrooms you can make a simple mushroom stock that will really enhance the flavor and shroominess of the dish. The longer this simmers, the more concentrated the flavor will be, but any amount of time is better than nothing. To make the stock: heat up a large pot, toss the stems in (and onions if you have them on hand), and brown slightly. Fill the pot with at least 10 cups of water and let boil away for as long as possible, strain when ready to use. Farro is an ancient cousin of wheat that is usually sold in its “semi-pearled” state, meaning some of the bran has been removed during an abrasive polishing process. It should be relatively easy to find, but if you have trouble, here are some excellent substitutions (just make sure you look at the packaging for cooking time – they all work, you just need to plan accordingly): Barley: like farro is has a nice nutty flavor as well as being a good source of protein, vitamins and minerals, and is a heart-healthy soluble fiber. It comes in three forms: whole kernels (40-50min), hull-less (35-40), and pearled (30min). Wheat Berries: whole kernels of wheat that vary in type (hard, soft, winter, spring, red, and white) but taste pretty much the same. They take 50-60min to cook and will always remain slightly chewy. Mushroom Farro Serves: serves 4-6 Ingredients 2-3 shallots 2 tbl fresh thyme 1 lb mushrooms ½ cup white wine 8-10 cups stock or water 2 cups farro Print Preparation Dice the shallots and remove thyme leaves from stem (this can be quite labor intensive so an alternative would be to tie the thyme with cooking twine and to remove at the end – don’t just throw the time in or you will have little twigs on your dinner plate). Clean and slice the mushrooms. Heat some oil in a large sauté pan (with straight sides), add in the shallots and thyme, and season with salt to get the shallots sweating. Once shallots are translucent, about 5 minutes, add in the mushrooms and cook until they have released their moisture, about 10 minutes. Pour in the wine and scrape up all the brown bits from the bottom of the pan, then stir in the farro. Start adding your liquid, 2 cups at a time, stirring often, and when most of the liquid has been absorbed, add in the next 2 cups. After about 30 minutes you want to decrease each liquid addition to 1 cup and before you pour it in, taste the farro for doneness. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Cacio e Pepe w/ Garlicky Greens Cooking is as close to meditation as i’m going to get. I can’t for the life of me figure out how people actually clear their mind of all thought – don’t you at the very least have to be thinking about not thinking? or does that not count? and whats really the point of not thinking? Clearly, I am not cut out for the path to enlightenment but who’s to say a big bowl of Cacio e Pepe isn’t nirvana itself? Calvin Trillin wrote a brilliant piece a few years back about waking up in the middle of the night, troubled by the current events of the day, and instead of not thinking,(b/c that leaves room for the bad thoughts to creep back in, he thinks about the number of shrimp consumed in Las Vegas on a daily basis. This I get. Think about something that piques your interest enough to drive out the bad thoughts but is so random and weird that you would really have to try and bring it back to whatever distressing thought woke you up in the first place. Since I wake up at 4am on the reg, I will have to try this technique and will report back. But first, on this dreary inauguration eve I can’t think of anything better than a big bowl of creamy and oh so cheesy Cacio e Pepe w/ a side of garlicky and slightly bitter broccolini. Oh, and its 60,000lb in case you were wondering. Thats 60,000lbs of shrimp a day, more than is consumed by the rest of the country combined. Now thats something to think about. Cacio e Pepe w/ Garlicky Greens Serves: serves 4 Ingredients ¼ cup olive oil 4 tbl unsalted butter 2-3 tsp cracked black pepper 4 cloves garlic, minced 16oz broccolini or broccoli rabe, cut into roughly bite-sized pieces 1 tbl cracked black pepper 1lb broccolini (or broccoli rabe) 1 lb bucatini (or spagetti) 2 cups freshly grated pecorino romano salt and pepper Print Preparation Put water on to boil for the pasta - use less water than you usually do here because we want extra starchy water for the sauce. Heat a large saute pan with the olive oil and butter and once bubbling, add the garlic and pepper, stirring until the edges of the garlic start to brown. Immediately add the broccolini and a generous sprinkle of salt. Lower the heat to medium and cook until tender but still firm.* Salt the pasta water once it is at a rolling boil then add the pasta and cook until al dente. Meanwhile, in a large bowl, combine 1.5 cups of the Pecorino Romano and black pepper and ladle in about a ½ cup of pasta water, stirring constantly to help emulsify the two into a kind of paste. Add the pasta and toss to coat completely before mixing in the greens. Serve immediately with a final flourish of cheese and black pepper. Notes *The greens can be set aside for up to an hour or so at this point. If they get cold, heat slightly just before adding to the pasta (these could even be made a day or two in advance and kept in the fridge until ready to reheat). Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Roasted Tomatillo Salsa Super easy, super tasty, super healthy, and yes perfect for the Super Bowl! Roasted Tomatillo Salsa Serves: 1 pint Ingredients 1 pound Tomatillos 1-2 Jalapenos 1 yellow onion, cut into rough pieces 1 tablespoon cider vinegar 2 tablespoons extra-virgin olive oil Salt & Pepper Print Preparation Move your oven rack to the top and turn on the broiler. Remove tomatillo husks. Place on a baking sheet along with the roughly cut onion. Halve jalapeños and remove stem and seeds, then add to baking sheet. Blister and char tomatillo, jalapeno and onion under the broiler – keep an eye on them, the timing really depends on your oven and you may need to move the pan around for even charring. Working in batches (depending on the size of your food processor), puree charred items along with cider vinegar, extra-virgin olive oil, and a teaspoon of salt. Adjust seasoning with salt and pepper. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Honeymoon in France What could be better than a trip to France? As the map shows, we started in the South of France - flying into Nice, spending the first few days just south of Cannes, a day in Saint Tropez, a week of biking through Provence, three days in Beaune, and two days in Paris. Perfection. PLACES TO STAY: Tiara Yaktsa - Cannes Hotel La Panche - St Tropez Couvent des Minimes - Provence Le Coquillade - Provence La Mirande - Avignon La Terre d'Or - Beaune (B&B overlooking the city) Le Burgundy - Paris PLACES TO EAT: Cannes / St Tropez: La Colombe d'OR Club 55 Bonnieux: La Table de Sylvie Un P'tit Coin de Cuisine Beaune: Ma Cuisine La Tavola Calda (next door to Ma Cuisine, brick oven pizzas and the best Speculoos Tiramisu you will ever eat!!) Paris: Passage 53 L'Arpege Eric Kayser Poilane (THE place for true French bread) 134rdt Frenchie To-Go Telescope (great coffee) Honeymoon in France Serves: Ingredients Print Preparation Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Beet & Avocado Salad w/ Miso Braised Beet Greens I am always drawn to beets at the farmers market but usually stand staring at them for a good 5 minutes trying to think of something brilliant to do with them, before deciding that I always make them the same boring way and awkwardly moving on. Today I decided was the day to a) not look like an idiot at the farmers market and b) explore the exciting possibilities out there of beet cookery. What draws me to beets is the ability to use the whole thing, root to leaf, but not many recipes take advantage of this. Beet greens get very little love but they are just as delicious and versatile as swiss chard - and they come already attached to the beet. Bonus! So while there are more steps to this recipe than I might normally like, it is totally worth it. Beet & Avocado Salad w/ Miso Braised Beet Greens Serves: 4-6 side servings Ingredients 1 lb beets, greens removed and set aside 1 lb baby bok choy 2 tbl Dijon mustard 3 tbl rice vinegar ½ cup toasted sesame oil, plus more for sautéing greens 1 avocado 3 scallions, white and green parts sliced thinly 2 tbl soy sauce 1 tbl grated fresh ginger 1 tsp miso paste Print Preparation Preheat oven to 425˚F. Wrap each beet in foil (individually wrapping the beets allows for more precise cooking) and place them all on a rimmed baking sheet or in a shallow casserole dish. Cook for 20-45 minutes – start testing the small beets after 20 minutes, they are done when a knife pierces to the center. Meanwhile, clean and dry beet greens. Remove stems, roughly chop the leaves, and keep in the fridge until ready to use. Do the same with bok choy. When the beets are cool enough to handle, use a paper towel to rub off the skins, cut beets into bite-sized pieces, and set aside. Wisk together the mustard and rice vinegar, whisk in the sesame oil. Cut avocado into cubes (same size as the beets), combine with beets, scallions and dressing. Heat 2-3 tablespoons of toasted sesame oil in a sauté pan, add beet greens and bok choy and stir until just starting to wilt (1-2 minutes). Pour ¼ - ½ cup water into the pan (enough to just cover the bottom of the pan), cover and let simmer 5-7 minutes. Meanwhile, whisk together soy sauce, ginger, and miso paste. When greens are done, turn off heat and stir in the soy sauce mixture. Plate with greens underneath beets and avocado or toss everything together – either way will be delicious. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast