cesar dressing

 

• 1 garlic clove, finely grated
• 2 large egg yolks
• 2 tbsp lemon juice
• 1 tbsp of dijon mustard
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 1/2 cup of vegetable oil

Fried Rice

 

• 4 tbs plus ½ teaspoon butter divided
• 2 eggs whisked
• 2 medium carrots 1 shredded the other diced
• 1 small/medium white onion diced
• 6 cloves garlic minced, or 1 tbs garlic powder
• 1.5 tbs ginger peeled and grated, or 2 teaspoon ginger powder
• 4 cups cooked and cooled rice
• 3 tbs soy sauce or more to taste
• 2 tbs hoisin sauce
• 4 green onions thinly sliced
• 1 tbs toasted sesame oil

Instructions

• Heat ½ teaspoon butter in a large skillet, over medium heat. Once melted add the egg and cook until scrambled- if you want to make egg ribbons see notes*. Remove egg and set aside. (½ teaspoon butter, 2 eggs whisked)
• Add 3 tbs of butter to the pan. Once melted add veggies, minced garlic and grated ginger, if using powdered ginger and garlic don’t add them yet. (3tbs butter, 2 medium carrots diced and shredded, 1 small white onion diced, 6 cloves of garlic, minced, 1.5 tbs ginger peeled and grated- if using powdered garlic and powdered ginger wait to add until next step)
• Sautee veggies until softened and cooked. Then add the remaining butter, rice, soy sauce, and hoisin. Turn heat up to medium high. If you are using powdered garlic and ginger now is the time to add them. (1 tbs butter, 4 cups cold rice, 3 tbs soy sauce, 2 tbs hoisin- 1 tbs garlic powder if using, 2 teaspoon ginger powder if using)
• Stirring every 20-30 seconds for 2-4 minutes allow your rice and veggies to combine completely and just start to brown.
• Remove from heat and then stir in toasted sesame oil and green onion (2 teaspoon sesame oil, 4 green onions, sliced)
• Enjoy!

Apple and cheddar crisp salad

apple and cheddar crisp salad

SERVINGS: 2 GIANT SERVINGS OR 4 WITH A MEAL

TIME: 30 MINUTES

SOURCE: SMITTENKITCHEN

This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib removed will yield the 5ounces of leaves used here. I usually cut the apple right before serving, just in case it’s prone to browning (but notall are). The crispy nuts are adapted from the ones on the kale salad at Beauty & Essex in the Lower East Side.

DRESSING1 small shallot, minced

3 tablespoons (45 grams) apple cider vinegar

1/2 teaspoon smooth dijon mustard

1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt

6 tablespoons (80 grams) olive oil

Salt and freshly ground black pepper

CRISPY STUFF1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated

1 cup (85 grams) sliced almonds

2 tablespoons (15 grams) powdered sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cayenne

ASSEMBLY

5 ounces (140 grams) kale leaves, any variety, cut into thin ribbons [see Note]

1 large crisp apple, halved, cored, and cut thin

Heat oven to 400°F.

Start the dressing: In a medium bowl, combine shallot and apple cider vinegar and set aside while you make the crispy stuff.

Make cheddar crisps and sugared almonds: 

Line a large (half-sheet size) rimmed baking sheet with parchment paper. Scatter cheddar evenly over half the parchment, in about a 8×12-inch, 1/4-inch thick rectangle. Sprinkle with a little cayenne or black pepper, if you wish.

In a colander, rinse almonds under cold water (yes, really!) and shake off excess liquid. In a bowl, toss wet almonds with powdered sugar, salt, and 1/4 teaspoon cayenne until evenly coated. Spread on second half of parchment-covered baking sheet in a thin, even layer, leaving an inch around it bare so it can spread.

Bake almonds and cheddar together for 4 to 9 minutes, until the cheese is melted into a lacy, evenly deep golden brown crisp and the almonds are dark at the edges and lightly golden throughout. Please hear me on this: Watch it closely. Both the cheddar and the almonds will go from not-yet-golden to perfectly bronzed to burnt in what feels likea one-minute period. Check it at 4 minutes, then every minute or two thereafter until the pan is just right. Remove and let cool while you finish the salad.

Finish the dressing: To the shallots and vinegar in the bowl, whisk in dijon, mayo or yogurt, then drizzle in olive oil,whisking the whole time. Season dressing with salt and lots of freshly ground black pepper.

Assemble: In a large wide bowl or salad plate, toss greens with 2/3 the dressing to start, then tasting and adding the rest if you wish. Arrange the apple over the greens, fanning out slices. Break off clustered of almonds from the baking sheet and scatter them over the salad. If the cheddar crisp seems very oily, you can blot it with a paper towel,before tearing or cutting it into large bite-size pieces and scattering them over the salad. Season the salad with additional salt and pepper and serve right away.

Do ahead: The nuts can be stored in an airtight container at room temperature for a week. The cheese crisps are best kept the fridge, lightly covered. The dressing will keep for several days in the fridge. Washed and blotted dry kale keeps in a large zipped bag in the fridge for several days, provided you keep it out of the spots that are prone to freezing produce (or maybe this is just my terrible fridge).

Taco Seasoning

 

• 5 teaspoons paprika 
• 1 1/4 teaspoons garlic powder
• 3/4 teaspoons cumin 
• 1 1/4 teaspoons onion powder
• 3/4 teaspoon chili powder 
• 1 teaspoon oregano 
• 1 1/2 teaspoons sea salt 
• 1 1/2 teaspoons corn starch
• 3/4 cup water

Salad Nicoise

 

Nicoise Salad

PREP TIME30 mins

COOK TIME25 mins

TOTAL TIME55 mins

SERVINGS6 servings

Ingredients

Vinaigrette

• 1/3 cup lemon juice or red wine vinegar

• 3/4 cup extra virgin olive oil

• 3 tablespoons finely chopped shallot

• 2 tablespoons finely chopped fresh basil

• 1 tablespoon finely chopped fresh thyme

• 2 teaspoons finely chopped fresh oregano or tarragon

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper

Salad

• 2 to 3 (5-ounce) cans tuna, drained, or 2 (8-ounce) grilled or otherwise cooked tuna steaks (see recipe note for cooking instructions)

  
  

  
  

• 6 hard boiled eggs, peeled and quartered lengthwise

• 1 1/4 pounds small young red potatoes or fingerling potatoes

• Salt and freshly ground black pepper

• 2 medium heads Boston or butter lettuce, torn into bite-sized pieces

• 3 small ripe tomatoes, cored and cut into wedges

• 1 small red onion, thinly sliced

• 8 ounces green beans, trimmed and cut into 2-inch pieces

• 1/4 cup Niçoise olives

• 2 tablespoons capers, rinsed and/or several anchovies, optional

Method

1. Make the vinaigrette:

   In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.
2. Marinate the onion slices in some of the vinaigrette:

   Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)
3. Cook the potatoes, cut, and dress with vinaigrette:

   Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

   While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

   Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.
4. Boil the green beans:

   While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water.

   Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).

   Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
5. Arrange the salad on a bed of lettuce:

   Arrange a bed of lettuce on a serving platter. If using tuna steaks, cut them into 1/2-inch thick slices. Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna.

   Arrange the potatoes and green beans in mounds at the edge of the lettuce.

   Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.
6. Drizzle everything with the remaining vinaigrette:

   Sprinkle with capers if using.

   Serve immediately. Should be served slightly warm or at room temperature.
7. 
   

Vegetarian XO Sauce and Eggplant salad (adapted from Little Saint in Healdsburg)

 

• For XO sauce:
• 
  
• 3 cloves fresh garlic
• 1 large shallot, peeled and halved
• Chop in processor and saute in 1/3 c. oil until delicious
• 
  
• 8oz sliced shiitake mushrooms, (chopped in food processor)

Add to garlic and shallot

• 
  

Add:

• 1/2 cup soy sauce
• 2 tablespoons honey
• 3 teaspoons McCormick® Crushed Red Pepper
• 2 teaspoons McCormick® Ground Ginger
• 2 teaspoons McCormick® Smoked Paprika
• 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
• 1/2 teaspoon McCormick® Ground Cumin
• 2 teaspoons sea salt from McCormick® Sea Salt Grinder

Saute 7 minute. Add more oil as needed. Store covered in Refrigerator.

SALAD:

1 Eggplant - cut into cheeks and then slice middle - brush with XO and broil to brown.

1 c. Rice - leftover rice is best - spread thin and bake on cookie sheet to brown and crisp up

Layer:

Eggplant

Chopped red cabbage (mix with carrots is fine) mixed with some XO

Top with crisped rice, sunflower seeds

Zucchini Crudo Salad

Zucchini Crudo Salad

1 tablespoon minced fresh parsley
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes of Tabasco sauce

Use blender and mix well. Drizzle in 1/2 cup extra virgin olive oil.

2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled

Slice to paper thin. Mandoline or potato peeler.

1/3 cup toasted pine nuts or  blanched slivered almonds, toasted and cooled
1/3 cup diced fresh basil
1 cup small chunks of mozzarella

In a bowl place and toss the squash and zucchini slices, add the pine nuts or almonds, and basil. 

Top with the fresh-cut cubes of mozzarella. Sprinkle with some of the vinaigrette to taste, you can save the rest for another use.

Hummus

 

1 (15-ounce) can chickpeas - drain (reserve liquid) and rinse - set aside

1/4 cup (60 ml) fresh lemon juice, 1 large lemon

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

Blend in food processor for 2 min

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

Add to food processor and blend for 2 min.

Add chickpeas and

2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes

Dash ground paprika or sumac, for serving