Arugula Strawberry Salad

INGREDIENTS (for 4 people)
SALAD

• ⅔ cup sliced or slivered almonds

• 3 tablespoons sugar

• 10 ounces arugula greens

• 8 ounces strawberries, hulled and quartered or chopped

• 1 avocado chopped

• 2 ounces crumbled goat cheese

• ⅓ cup roasted salted pistachios, chopped

CHAMPAGNE VINAIGRETTE

• 3 tablespoons champagne vinegar

• 1/2 lemon, juiced

• 2 tablespoons honey

• 1 teaspoon dijon mustard

• 1 garlic clove, freshly grated

• pinch kosher salt and pepper

• 1/2 cup olive oil

INSTRUCTIONS 

1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

2. Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
   
   Champagne vinaigrette

3. Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Check out howsweeteats.com for lots of wonderful recipe ideas!

Enjoy!

Kale Harvest Salad

Here’s an super tasty way to enjoy kale. Check out Pameala’s website for more cooking ideas (pamelasalzman.com)

INGREDIENTS:

• 2 tsp minced shallot

• ½ tsp salt

• A few twists of freshly ground black pepper

• 2 TBS apple cider vinegar

• 2 TBS apple juice

• 2 tsp maple syrup

• 6-7 TBS olive oil

• 2 bunches kale, about 12--14 oz, washed and dried

• ⅔ c pomegranate seeds or dried cranberries

DIRECTIONS:

1. Prepare the dressing: whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified. Can be made several days in advance.

2. Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.

3. Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add the croutons, pecans, pickled onions, and dried cranberries.

Find directions for pickled onions and cornbread croutons on Pamela’s site:pamelasalzman.com/harvest-kale-salad-cornbread-croutons-recipe/

Broccoli Cheddar Soup

Rich, creamy, super cheesy, and ready in just 30 minutes (loveandlemons.com)

INGREDIENTS:

• 4 tablespoons unsalted butter

• 1 medium yellow onion, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 3 garlic cloves, chopped

• ¼ cup all-purpose flour

• 2 cups whole milk or unsweetened almond milk

• 2 cups vegetable broth

• 3 cups chopped broccoli florets

• 1 large carrot, julienned or finely chopped

• ½ teaspoon Dijon mustard

• 8 ounces shredded cheddar cheese, about 2 heaping cups

• Homemade croutons, for serving, optional

DIRECTIONS:

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender. 


3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

Enjoy!

Charred sugar snaps, whipped ricotta, mint and caper salsa

INGREDIENTS:

• 2 cups of sugar snap peas

• 1 cup of ricotta

• Zest of one lemon

• 1 garlic clove, finely grated

• Good pinch of sea salt

For the salsa:

• Handful of mint, leaves

• Handful parsley or coriander, leaves

• 1 tbsp capers, rinsed

• 1 clove garlic, grated

• Juice of ½ lemon

• Good pinch of salt

• Olive oil

INSTRUCTIONS:

1. Combine the ricotta, lemon zest, garlic and salt in a bowl. Set aside.

2. Chop the mint and parsley leaves (as fine or rough as is your preference). Finely chop the capers. Add the herbs and capers to a bowl with the garlic, lemon juice and salt and add enough olive oil to achieve a spoonable consistency.

3. Place a clean, dry frying pan over a medium to high heat. Add the sugar snaps and cook for about 3-4 mins either side until they have black char marks. Transfer to a bowl and season lightly with olive oil and sea salt.

4. Spread the ricotta onto a serving plate, top with the sugar snaps and spoon over the salsa.

Enjoy!

Swiss Chard with Toasted Farro
This recipe from @justine_snacks will put the end to all swiss chard skeptics in one fell swoop.

Check out her IG and website for lots of great recipes.

INGREDIENTS

• 12 ounces dried farro

• 2 lbs swiss chard

• 1 small white onion

• 3 cloves garlic minced

• 1/4 of a preserved lemon finely chopped

• a generous pour of olive oil

• salt and pepper to taste

• 1/3 cup pomegranate seeds

INSTRUCTIONS

1. Chop off the leafy ends of the swiss chard. Roughly chop the leaves into large pieces and set aside. -Thinly chop the stems.

2. Dice the small yellow onion and mince the garlic. Finely chop the preserved lemon.

3. Bring a large pot of water to a boil, add in a pinch of salt and boil your farro for 8-10 minutes, drain and set aside.

4. Bring a large skillet to medium heat and add a generous glug of olive oil, sautée the onion until it is lightly translucent, about 4 minutes. Add in the garlic and preserved lemon and cook down until the garlic is softened, about 2 more minutes.

5. Add in the chopped swiss chard stems (stems only) and cook down, stirring occasionally) until the stems are softened, about another 4 minutes. Season to taste.

6. Add in the farro and stir until the farro and vegetables are well combined. Toast the farro for 2 minutes and them bring the skillet to low heat.

7. Toss in the swiss chard leaves and let the heat from the farro mixture naturally wilt them down. Remove the pan from the heat and stir in the pomegranate seeds.

8. Scoop into a bowl and serve warm

Enjoy!

Roasted Romanesco with Lemon and Parmesan

INGREDIENTS:

• 1 head of Romanesco

• 2-3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped

• Salt and pepper to taste

• Juice of 1 lemon

• 2 tablespoons freshly grated Parmesan cheese

INSTRUCTIONS:

Preheat your oven to 400°F (200°C).

1. Cut the romanesco into florets, ensuring they are similar in size for even cooking.

2. In a large bowl, toss the romanesco florets with olive oil, minced garlic, chopped rosemary, salt, and pepper. Make sure the florets are well coated with the seasoning.

3. Pan-sear the romanesco, then spread evenly and roast in the preheated oven for about 20-25 minutes or until the edges are golden brown, and the romanesco is tender. You may want to toss the florets halfway through for even roasting.

4. Once roasted, transfer the romanesco to a serving dish. Sprinkle lemon juice over the top for a fresh citrusy flavor.

5. Just before serving, grate Parmesan cheese over the roasted romanesco. The heat from the romanesco will slightly melt the cheese.

6. Serve

This dish is not only delicious but also showcases the unique texture and flavor of romanesco, enhanced by the aromatic rosemary, garlic, and the savory Parmesan finish. Enjoy your roasted romanesco!

Lemony Garlic Spinach

Check out inspiredtaste.net for loads of recipes to help bring more variety to your cooking.

Here’s their Lemony Sauteed Spinach recipe. Quick and easy and oh, so delicious.

INGREDIENTS:

• 2 tablespoons olive oil

• 2 to 3 garlic cloves, thinly sliced

• Zest of half a lemon

• 10 ounces spinach leaves (8 to 10 cups)

• Pinch sea salt

• Pinch crushed red pepper flakes, optional

INSTRUCTIONS:

1. Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.

2. When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).

Enjoy!