Peach Burrata Salad

serves 4

1 day-old baguette
¼ cup unsalted butter, melted
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp whole grain mustard
1 Tbsp honey
1 tsp red pepper flakes
½ tsp sea salt
2 Tbsp fresh tarragon
2 Tbsp fresh basil
4 cups arugula
1 head radicchio
1 burrata round
2 medium peaches, nearly ripe


Heat oven to 350°F. Slice baguette into rounds or tear into rustic shapes. Brush bread with melted butter and arrange on a baking sheet. Toast in the oven until golden brown, about 15 minutes, turning halfway through baking.

Add olive oil, red wine vinegar, mustard, honey, red pepper flakes and salt to a wide mouth jar. Shake well to combine.

Remove tarragon leaves from stem. Slice basil leaves into thin strips. Toss arugula, radicchio leaves, basil and tarragon in a shallow bowl. Place burrata in the center. Slice peaches and arrange around burrata. Top with croutons, drizzle with dressing and enjoy!

Peach Berry Galette

serves 6

1¼ cups flour
1 Tbsp sugar
¼ tsp salt
7 Tbsp chilled unsalted butter, cut into ½ inch cubes
2 Tbsp ice water
½ pint blueberries
2 peaches, sliced
2 Tbsp honey
½ tsp cinnamon
½ tsp vanilla
1 Tbsp raw sugar
 

Whisk together flour, sugar and salt in a medium bowl. Add butter and incorporate with fingertips until mixture resembles coarse crumble. Add ice water; stir until dough clumps together, adding additional tsp of ice water if dough is dry. Shape into a ball and flatten into disk. Wrap and chill at least two hours.

In a large bowl, toss together peach slices, blueberries, honey, cinnamon and vanilla to combine.

Position oven rack to center and heat to 350°F. Cover a baking sheet with parchment. Sprinkle parchment with flour and roll out dough into 12-inch round.

Arrange fruit on top of pastry, leaving at least a 1-inch border. Gently fold in border to envelope fruit. Sprinkle fruit and crust with sugar. Bake until fruit is bubbly, about 35 minutes. Let cool 15 minutes. Serve with vanilla ice cream.

Magic Green Sauce

makes about 1 pint 

1-inch piece fresh ginger
½ medium yellow onion
2 cloves garlic
1 serrano pepper
½ cup olive oil
1 tsp salt
1 bunch cilantro
1 bunch Italian parsley
Juice of one lime


Remove skin from ginger and roughly chop. Dice onion. Peel garlic cloves and smash with the flat side of a chef’s knife. Halve the serrano pepper lengthwise and chop, discarding stem. Add onion, garlic, ginger, serrano pepper, olive and salt to a blender and pulse until smooth.

Remove parsley leaves from stems and add leaves to blender. Chop cilantro bunch in half where the leaves begin; discard the stem ends. Roughly chop cilantro leaves and tender stems; add to blender. Squeeze lime juice into blender. Blend until leaves are well chopped, but some texture remains.

Taste for acid and salt, and adjust as needed. Transfer to a glass jar and chill 10 minutes. Use as a marinade, salad dressing, dipping sauce or accompaniment to grilled vegetables.

Chicken Satay Skewers

serves 6

¼ cup coconut milk
3 Tbsp soy sauce, divided use
2½ tsp curry powder
1½ tsp turmeric
3 cloves garlic, minced
1⅓ Tbsp grated ginger, divided use
1⅔ Tbsp brown sugar, divided use
½ Tbsp fish sauce
Zest of one lime
2 lbs boneless, skinless chicken thighs
3 Tbsp peanut butter
1 Tbsp fresh lime juice
2 tsp chili garlic sauce
1 Tbsp canola oil
Kosher salt and black pepper


Make the marinade by combining coconut milk, 2 Tbsp soy sauce, curry powder, turmeric, garlic, 1 Tbsp ginger, 1 Tbsp brown sugar, fish sauce and lime zest in a medium bowl. Slice chicken into 1-inch segments and transfer to a large bowl. Add marinade and toss to coat; cover and chill at least 2 hours, or overnight.

Make a peanut sauce by stirring together peanut butter, 1 Tbsp soy sauce, lime juice, ⅔ Tbsp brown sugar, chili garlic sauce and ⅓ Tbsp ginger in a small bowl. Whisk in 2-3 Tbsp water until desired consistency is reached; set aside.

Preheat grill to medium-high heat. Transfer chicken to a plate, discarding excess marinade. Thread chicken onto skewers. Brush with canola oil and season with salt and pepper. Grill skewers, turning occasionally, about 12-15 minutes. Serve with peanut sauce.

Asparagus Turnovers

serves 4

1 bunch asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 oz blue cheese, cut into 8 slices
1 egg, beaten
1 Tbsp poppy seeds
¼ cup honey
2 tablespoons salted butter
1 tablespoon fresh thyme leaves

Heat oven to 375°F. Line a baking sheet with parchment paper. Toss asparagus with olive oil, salt and pepper. Roll out pastry sheets on a floured surface and cut into 8 squares. Place a piece of blue cheese on each square and top with a small handful of asparagus spears. Wrap opposite ends of the pastry over asparagus to enclose. Transfer to prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg and sprinkle with poppy seeds. Bake until golden brown, about 25 minutes. 

Meanwhile, melt together honey, butter and thyme in a small saucepan over low heat. Drizzle pastries with thyme honey and serve.

Spring Vegetable Latkes

serves 4

1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
1 tsp capers, finely chopped
1 cup sour cream
1 large potato, peeled and grated
1 leek, thinly sliced
¼ cup all-purpose flour
1 large egg
Coarse salt and pepper
½ teaspoon baking powder
2 medium zucchini, grated
Extra-virgin olive oil, for frying

Stir together sour cream, dill, chives and capers. Cover and chill until ready to serve. Add grated potato and white and light green parts of sliced leek to a mesh strainer. Press out excess liquid and transfer to a large bowl. Stir in flour, egg, ¾ tsp salt, ¼ tsp pepper and ½ tsp baking powder. Toss grated zucchini with ½ tsp salt. Let stand 10 minutes; squeeze to drain. Add zucchini to potato-onion mixture.

In a medium skillet, heat ¼ inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2 Tbsp scoops of batter into pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. Lower heat if latkes darken too quickly. Place cooked latkes on a paper towel to remove excess oil. Serve hot with herbed sour cream.

Green Shakshuka

serves 4

½ cup plus 3 Tbsp olive oil, divided use
1 leek, thinly sliced
2 spring onions, thinly sliced
2 cloves garlic, minced
1 bunch ramps, cut into ribbons
2 cups spinach, tightly packed
1 teaspoon salt
1 cup parsley, roughly chopped
1 cup cilantro, roughly chopped
2 serrano peppers, seeds removed
⅓ cup water
6 large eggs
¼ tsp Aleppo-style pepper

Heat oven to 375°F. Heat 3 tablespoons olive oil in an oven-proof skillet over medium-high heat. Add leeks, white parts of onions, garlic, and ½ tsp salt. Cook, stirring often, until translucent, about 5 minutes. Meanwhile, add parsley, cilantro, serrano peppers, 2 ramp leaves, ½ cup of olive oil, ⅓ cup of water and ½ tsp salt to blender. Blend until smooth.

Add ramps and spinach to skillet and sauté 2 minutes. Once greens have wilted, add herby paste to skillet and stir until well combined. Lower heat and use a spoon to create 6 small wells; crack an egg into each well. Transfer the skillet to the oven and bake for 7 to 10 minutes until whites of eggs are cooked, but yolks retain some wobble. Sprinkle with Aleppo pepper and green parts of onions. Serve with crusty bread.

Carrot Lentil Salad

serves 4

1 lb young carrots, tops intact
2 medium beets, peeled
¼ cup extra-virgin olive oil
1 tsp salt
¼ tsp ground black pepper
1 cup French lentils
2 cups vegetable stock
½ cup plain yogurt
½ cup feta cheese, crumbled
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
½ cup hazelnuts, toasted

Heat oven to 400°F. Halve carrots lengthwise and cut beets into wedges. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Meanwhile, rinse lentils in a mesh strainer. Add lentils and stock to a small saucepan and bring to a rapid simmer. Reduce heat and gently simmer 20 to 30 minutes.

Whisk together yogurt, feta, lemon and herbs. Set aside. Arrange lentils on a serving plate. Top with carrots and beets, and drizzle feta yogurt sauce. Garnish with toasted hazelnuts.

Ginger Lime Carrot Soup

serves 4

2 Tbsp coconut oil
3 green onions, chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
¼ tsp red pepper flakes
1½ lbs carrots
1 tsp salt
1 lime, zested and juiced
½ tsp ground turmeric
¼ tsp ground black pepper
4 cups filtered water
¼ cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp coconut flakes

Chop carrots into ½-inch pieces. Set aside. Melt coconut oil in a saucepan over medium heat. Cook the green onions, garlic, grated ginger, lime zest and red pepper flakes 1 to 2 minutes until glossy. Do not brown.

Add carrots, salt, turmeric and black pepper and cook an additional 1 to 2 minutes, stirring occasionally. Add water and lime juice, and bring to a boil.

Reduce heat, and simmer 25 minutes, until carrots are very soft. Using immersion blender, puree soup until smooth. Stir in coconut milk. Top with cilantro and coconut flakes.

Grapefruit Quinoa Salad

serves 4

1 cup quinoa
1¾ cups water
¼ cup plus 1 tsp olive oil
2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp salt
¼ tsp ground black pepper
5 oz Urban Organics Patio Mix
1 medium grapefruit
2 ripe avocados
1 pomegranate, seeded
½ cup hazelnuts, toasted

Rinse quinoa in a mesh strainer. Heat 1 tsp olive oil in a saucepan. Add quinoa and cook until lightly toasted, 2 minutes. Add water and ½ tsp salt, and bring to a boil. Lower heat and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Whisk together olive oil, lime juice, honey, salt and pepper in a small bowl. Set aside.

Cut away skin and pith from grapefruit and, using a paring knife, remove fruit segments. Halve avocados, remove pits, and cut into slices. Toss quinoa with greens, grapefruit segments, avocado, pomegranate seeds and hazelnuts. Drizzle with dressing and serve.

Blood Orange Cake

serves 8

1 cup plus 3 Tbsp unsalted butter, softened 
⅔ cup brown sugar
2 tsp fresh lemon juice
2 medium blood oranges
1 cup fine cornmeal 
½ cup all-purpose flour
1 ½ tsp baking powder
2 tsp cardamom
½ tsp salt
1 cup sugar 
4 large eggs, room temperature
⅓ cup plain yogurt

Heat oven to 350°F. Grease a 9-inch round cake pan. Melt 3 Tbsp butter in a small saucepan. Add brown sugar and lemon juice; stirring until sugar melts. Transfer to cake pan. Grate 2 tsp zest, then slice off ends of oranges. Cut away rind and pith from each orange. Slice into ¼-inch rounds; discard seeds. Arrange in pan on top of brown sugar mixture.

Mix together dry ingredients in a large bowl. With an electric mixer, combine butter, sugar and orange zest. Add eggs one at a time, then mix in yogurt. Fold in dry mixture with a spatula.

Transfer batter to pan, covering oranges. Bake until golden brown, 45 minutes. Cool in pan 10 minutes, then loosen edges with a knife and invert onto a platter. Cool completely before serving.

Lemon Thyme Chicken Thighs

serves 4

4 bone-in, skin-on chicken thighs
Olive oil
Sea salt
Black pepper, freshly ground
½ cup dry white wine
1 tsp whole grain mustard
1 medium lemon, thinly sliced
4 cloves garlic, skins removed
8 fresh thyme sprigs

Heat oven to 400°F. Drizzle chicken thighs with olive oil and season with salt and pepper.

Place thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed, 14 to 15 minutes. Meanwhile, whisk together white wine and mustard in a small bowl.

When skin is crisp and releases easily from the pan, flip thighs so they are skin-side up. Pour in white wine and mustard mixture, and arrange lemon slices, garlic and thyme in the pan. Roast in the oven on the center rack until chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.

Lemon Lavender Bundt Cake

serves 12

3 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
2 ½ cups granulated sugar
3 large eggs
2 Tbsp Meyer lemon zest
⅓ cup lemon curd
1 Tbsp culinary lavender
¼ cup lemon juice plus 1 Tbsp lemon juice for glaze
½ tsp vanilla
8 oz. plain Greek yogurt
½ cup powdered sugar
Baking spray

Heat oven to 350°F. Spray Bundt pan with baking spray. Combine dry ingredients - flour, baking soda, salt and culinary lavender – in a medium bowl and stir with a fork or whisk.  

Beat butter in electric mixer 2 - 3 minutes, until lightened color and texture is reached. Slowly add granulated sugar, then eggs. Add lemon zest, lemon curd, vanilla and lemon juice. Blend well. Add flour mixture and Greek yogurt in stages, alternating and mixing at low speed.

Pour batter into greased Bundt pan and bake 1 hour. Cool 10 minutes in pan. Invert pan and remove cake. Let cool completely on wire rack. Once cake is cooled, whisk together 1 tablespoon lemon juice and ½ cup powdered sugar. Pour glaze over cake and serve.

Mediterranean Meatballs

serves 4

1 package Eastside beef and lamb meatballs
4 small onions, halved
3 Tbsp olive oil, divided use
1 can fire roasted crushed tomatoes (28 oz)
½ cup dry white wine
½ tsp sea salt
½ tsp ground black pepper
1 cup Greek yogurt
1 garlic clove, finely minced
Zest of one lemon
¼ cup pine nuts, toasted
½ cup Italian parsley, chopped
1 clamshell arugula (6 oz)

Heat oven to 350°F. Heat 2 tablespoons oil in a large ovenproof skillet. Add meatballs and onions, cut side down, and cook over medium heat. Turn meatballs to brown on all sides. Reduce heat and add white wine and crushed tomatoes. Season with salt and pepper. Transfer to oven and cook uncovered, about 10 minutes.

Stir together yogurt and 1 tablespoon olive oil in a small bowl until smooth consistency is reached. Add in garlic and lemon and stir until combined.

Arrange arugula in a wide, low bowl. Top with slightly cooled meatballs, yogurt sauce, pine nuts and chopped parsley. Serve with sliced pita or pearled couscous.

Marinated Tomato Salad

serves 6

3−4 ripe heirloom tomatoes
1 small yellow onion, thinly sliced
1 Tbsp Dijon or whole grain mustard
1 tsp coarse sea salt
1 tsp ground black pepper
Fresh flat leaf parsley, chopped
Fresh tarragon, chopped
Fresh basil, cut into ribbons
3 Tbsp red wine vinegar
4 Tbsp olive oil

Slice tomatoes into half-inch rounds and arrange in a single layer in a shallow dish with sliced onions. Whisk together remaining ingredients and pour over tomatoes. Chill and marinate at least one hour before serving. Serve with crusty bread.

Watermelon Agua Fresca

serves 4

6 cups ripe seedless watermelon, cubed
3 Tbsp lime juice, plus lime slices for serving
3½ cups cold water
½ cup cane sugar
2 Tbsp fresh mint, plus sprigs for garnish
Pinch of sea salt
3 cups ice cubes

Mix ½ cup cold water with ½ cup cane sugar. Bring to boil over medium-low heat and simmer, without stirring, until sugar is dissolved (3 minutes). Remove from heat. Press mint leaves between palms of hands to release oils, and add to simple syrup. Steep 15 minutes. Remove mint leaves and set aside.

Blend watermelon, lime juice and 3 cups cold water at high speed until smooth. Stir in a pinch of salt and 2 tablespoons mint-infused simple syrup. Taste and add additional syrup if desired.

Pour through a fine mesh strainer and serve over ice. Garnish with lime slices and mint sprigs.

Chili Lime Chicken Tacos

serves 4

4 boneless, skinless chicken breasts
¼ cup fresh lime juice
¼ cup cilantro, chopped
2 Tbsp olive oil
Zest of two limes
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 tsp brown sugar
1 tsp sea salt
¼ tsp ground black pepper

Whisk together lime juice, cilantro and olive oil. Pour over chicken breasts. Cover and chill 30 minutes.

Meanwhile, combine lime zest, garlic, chili powder, cumin, paprika, sugar, salt, and black pepper. Pour off excess liquid from chicken and cover generously with spice mixture. Cover and chill at least one hour.

Bring chicken to room temperature. Grill over medium-high heat, approximately 5 minutes per side. Remove chicken from grill and let rest 5 minutes. Slice and serve with warm tortillas, crisp greens and the salsa of your choice.

Tabbouleh

serves 8 

1 cup bulgur
Zest of one lemon
½ cup fresh lemon juice, divided use
1 medium red onion, chopped
3 medium-sized ripe tomatoes, seeded and chopped
1 small cucumber, chopped
2 large bunches flat-leaf parsley, finely chopped
½ cup chopped mint
½ cup feta cheese
1 Tbsp capers
1 15 oz can garbanzo beans, rinsed
6 Tbsp extra-virgin olive oil
½ tsp sea salt

To prepare bulgur: Put bulgur into bowl. Cover with water. Let stand for 30 minutes or until water is absorbed and grains are soft. Press out any excess liquid. Return bulgur to bowl. Toss with lemon zest, ¼ cup lemon juice, red onion, tomatoes, cucumber, parsley and mint. Let stand for 30 minutes or until grains soften fully.

To prepare dressing: Whisk together remaining lemon juice, oil and ½ teaspoon salt. Pour dressing over bulgur. Toss well. Add feta, capers and garbanzo beans. Chill and serve.

Fig Pomegranate Salad

serves 8

1 small shallot, diced
⅓ cup olive oil
⅓ cup balsamic vinegar
3 Tbsp honey
½ tsp cinnamon
½ tsp Tabasco
½ tsp salt
¼ tsp ground black pepper
6 oz. mixed greens
6 oz. arugula
6 fresh figs, sliced
1 pomegranate, seeded
goat cheese, loosely crumbled
½ cup pecans, toasted

Add shallot to wide-mouth canning jar. Top with olive oil, vinegar, honey, cinnamon, Tabasco, salt and pepper, and shake until well combined. Refrigerate 30 minutes. Arrange greens in a serving bowl and top with fig slices, pomegranate seeds, goat cheese and toasted pecans. Dress salad with vinaigrette just before serving.

Baked Camembert

serves 4 – 6

1 round Camembert cheese
1 baguette
½ cup olive oil
1 clove garlic, sliced
1 Tbsp honey
2 sprigs fresh rosemary

Heat oven to 350°F. Cut baguette into ½ inch slices and arrange on rimmed baking sheet. Brush with olive oil.

Remove cheese from wooden box. Line bottom of box with parchment paper and place cheese on top. Score top of Camembert in a grid pattern with roughly 1 inch squares. Insert garlic slices and small sections of fresh rosemary between cuts. Drizzle with honey and place on a rimmed baking sheet.

Bake baguette slices and cheese 15 minutes, until bread is golden brown and cheese is visibly melted. Remove from oven and serve immediately.