Tuesday, January 26, 2016

Recipes for week of 1/25/16

Share List

Fruit Recipes
Caramel Apple (Cider) Popcorn
Spiced Pear Crumb Bars
Mini Apple & Honey Tarts

Small/Large Veggie Share Recipes
Kale Salad with Apple, Cranberries, & Pecans
Lasagna with Roasted Brussels Sprouts & Carrots
Potatoes with Rosemary & Onions

Large Veggie Share Recipes
Parsnip Soup with Leeks & Parsley
Farmers Market Pasta

Caramel Apple (Cider) Popcorn
tailgating fun with mariano's #healthy caramel apple popcorn #mymarianos #shop
1/2 cup popcorn kernels
2 tablespoons healthy butter
2 tablespoons olive oil
6 tablespoons firmly packed brown sugar
1/4 cup apple cider
1/2 teaspoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
  • To make popcorn, add popcorn kernels to a large brown paper bag and fold over the top twice to properly seal the bag.
  • Microwave the bag for 2 minutes or until the popping starts to totally slow down to a few seconds in between pops.
  • To make caramel, add butter and olive oil to small pot and melt together over medium heat. Next, whisk in the brown sugar until it completely dissolves and begins to slightly bubble.
  • Add apple cider and cornstarch and continue whisking.
  • As it thickens, remove from heat and add vanilla extract and cinnamon and set aside.
  • Pour caramel over cooked popcorn and toss together to make sure all popcorn is covered.
  • Let coating set and serve.

Spiced Pear Crumb Bars

Filling Ingredients
   3 pounds (about 5 medium) pears, peeled and diced
   juice from 1/2 fresh lemon
   ½ cup all-purpose flour
   1 teaspoon cornstarch
   ½ cup granulated sugar
   ¼ cup dark brown sugar
   ¼ teaspoon salt
   1 teaspoon ground cinnamon
   ¼ teaspoon ground ginger
   ¼ teaspoon ground all-spice
   dash of cloves
Crust Ingredients
   3 cups all-purpose flour
   ½ cup granulated sugar
   ½ cup dark brown sugar
   1 teaspoon baking powder
   ¼ teaspoon salt
   ½ teaspoon cinnamon
   ¼ teaspoon ground all-spice
   1 cup (2 sticks) cold unsalted butter, cut into small pieces
   1 egg, lightly beaten
   1 teaspoon vanilla extract
  • Preheat oven to 375°F. Line a 13×9-inch pan with a double layer of foil, leaving 2 inches of overhang on each side. Spray with baking spray.
  • In a large bowl, toss diced pears with lemon juice. In a small bowl, whisk together flour, cornstarch, sugars, salt and spices (for filling). Add to pears and toss until pears are evenly coated. Set aside.
  • In a separate large bowl, whisk together flour, sugars, baking powder, salt and spiced. Using the large holes of a box grater, grate cold butter into the flour mixture. Cut butter into the dough using a pastry blender or your hands, until butter is mixed in but still has some chunks. Beat vanilla extract and egg together in a small bowl, then add to flour mixture. Blend with a sturdy spoon or your hands until a course, crumbly dough forms.
  • Add half of dough mixture to the prepared pan and press firmly into the bottom to form a crust. Spread pear mixture evenly over crust. Press the remaining dough into a ball, the break apart with your fingers to form large crumbs. Sprinkle crumbs evenly over pear layer.
  • Bake uncovered at 375°F for about 45 minutes, or until top has browned. Cool completely on a wire wrack. Use foil overhang to lift bars from pan. Use a pizza cutter to easily cut into bars. Serve warmed or at room temperature. Drizzle with dulce de leche just before serving.
  • Can be stored loosely covered at room temperature for up to 2 days.

Mini Apples and Honey Tarts
3 Tablespoons butter or margarine
3 Tablespoons honey
10 large puff pastry squares
2-3 apples, peeled and sliced very thin
optional raw or demerara sugar, for topping
  • Preheat oven to 350. Grease a cookie sheet and set aside.
  • In a small pot, melt together the butter or margarine and honey. Set aside to cool slightly.
  • Brush a puff pastry square with the honey mixture, then top with thin slices of apple. Fold over the corners to form a square over the apples. Brush the entire top with more of the honey mixture. If desired, top it with sugar. Repeat with remaining squares.
  • Bake at 350 for 30-35 minutes, until golden brown. Remove from oven and serve warm.

Deb's Kale Salad with Apple, Cranberries and Pecans

Kale Salad with Apple, Goat Cheese and Pecans - cookieandkate.comSalad
   ½ cup pecans
   8 ounces kale 4 to 5 medium radishes
   ½ cup dried cranberries cherries
   1 medium tart apple
   2 ounces soft goat cheese, chilled
   3 tablespoons olive oil
   1½ tablespoons apple cider vinegar
   1 tablespoon smooth Dijon mustard
   1½ teaspoons honey
   Sea salt and freshly ground pepper, to taste
  • Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
  • Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  • Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
  • Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
  • In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Lasagna with Roasted Brussels Sprouts & Carrots 

¾ pound brussels sprouts, trimmed at base and sliced (not much thicker than 1/4 inch; 3-4 slices/sprout)
½ pound carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
8 ounces ricotta cheese
1 egg
1 tablespoon water
Very small pinch of cinnamon
Salt and freshly ground pepper
2 ⅓ to 2 ½ cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan
  • Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
  • Lightly oil a rectangular baking dish.
  • Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
  • Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Potatoes with Rosemary and Caramelized Onions

2 lbs potatoes, sliced
2 medium onions, sliced
3 cloves of garlic, minced
Olive oil
Salt and pepper
Preheat oven to 350 degrees.
  • Mix the potatoes, onions and garlic in a large roasting pan or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to coat.
  • Bake uncovered for 30 minutes; test potatoes with a fork for doneness; remove or continue to cook in 5 minute increments until potatoes can be easily punctured with a fork.
  • Taste, season with more salt and pepper if necessary.

Parsnip Soup with Leeks and Parsley

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 ½ to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste
  • Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
  • parsnip-parsley-soup-method-1
  • Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
  • parsnip-parsley-soup-method-2
  • Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
  • Stir in lemon juice and add more salt to taste, if needed.
  • Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Farmers Market Pasta
Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon by Cravings of a Lunatic
1 package of Angel Hair Pasta
2 tablespoons olive oil
1 large shallot, diced
2 cups broccoli, cut into tiny pieces
3 large cloves garlic, chopped
½ cup white wine
1 tablespoon butter
½ lemon, juiced
¼ to ½ cup reserved pasta water
Salt and Pepper to taste
  • Put a large stock pot of water on the stove over high heat. Bring to a boil. Once it boils salt it generously.
  • While you are waiting for the water to boil start getting the rest of the dish together.
  • Add the olive oil to a large frying pan. Start to cook over medium heat. Add the shallots. Cook for about 5 minutes so they can soften.
  • Now add the broccoli and cook for about 4 to 5 minutes. Stir occasionally so it doesn't stick. If you need more olive oil add a little.
  • Now toss in the garlic and cook for another 2 minutes, stirring occasionally.
  • Add the white wine and let it cook until it is reduced by half. It should only take a few minutes.
  • Add your butter and lemon, stirring till the butter melts and the mixture is slightly saucy. Only takes a few moments.
  • Turn the heat down for a couple of minutes while you cook your angel hair noodles.
  • Once your pasta water is boiling well, and it's been salted, toss your angel hair pasta in the water. It only needs to cook for about 1 to 2 minutes. Check your package directions.
  • Now drain pasta (reserve a little bit, there's flavour in the pasta water) but do not rinse.
  • Bring the frying pan back up to a medium heat, add your pasta to the pan and start to toss it gently until it comes together. Add a little pasta water to the pan, it helps bring the dish together beautifully.
  • Add some salt and pepper to your own taste.
  • Serve with a big old smile!

Tuesday, January 12, 2016

Ideas for the week of 1/11/16

Share List

Fruit Recipes
Apple Turnovers
Asian Pear Puddings
Slow Cooker Pulled Pork with Apples & Onions

Small/Large Veggie Share Recipes
Butternut Squash And Apple Casserole
Kohlrabi Curry
Greek Spinach Dip
Beet Filled Eggs
Cheesy Rigatoni with Roasted Butternut & Broccoli

Large Veggie Share Recipes
Warm Potato Salad
Smoky, Garlicky Potatoes and Dandelion Greens
Vietnamese-Style Shrimp & Watercress Stir Fry
Brussels Sprouts Mac'n Cheese

Apple Turnovers
The DYI Foodie - http://thediyfoodie.com/10-ingredient-apple-turnovers

Apple Turnovers1 large green apple – peeled and chopped into small pieces
1 ½ cups water
½ cup sugar
1 ½ tbsp cornstarch

½ tsp cinnamon
½ cup water
1 recipe of puff pastry- either a frozen sheet or your favorite puff pastry recipe
  • Preheat oven to 350.
  • Place apple pieces and 1 ½ cups water into a small sauce pan or skillet. Simmer apple pieces until they are soft/fork tender. About 10 minutes.
  • Drain the apple pieces and set aside.
  • In another small sauce pan, whisk sugar, cornstarch, cinnamon and ½ cup water. Heat over medium for about 5-7 minutes mixing occasionally. When the mixture turns thick, remove from heat.
  • Add the softened apple pieces to the thick sugar mixture.
  • Roll out half of the puff pastry dough until it makes a large rectangle, a little smaller than the size of a cookie sheet (if using frozen puff pastry, thaw the puff pastry sheet and then gently roll it out to get rid of seams)
  • Using a pizza cutter, cut the puff pastry into 6 squares.
  • Gently place puff pastry squares onto a lined baking sheet.
  • Place about 2 tbsp of the apple filling onto the center of each of the squares, fold over the squares to make a triangle and pinch the edges.
  • Place baking sheet in the oven and bake for 15-20 minutes
  • Remove turnovers from oven and let cool. Drizzle with vanilla glaze and serve warm.

Vanilla Glaze 
1 cup powdered sugar
4 tsp milk
2 tsp vanilla
Mix the powdered sugar, milk and vanilla to make the glaze. If glaze seems too thin, add more powdered sugar 1 tbsp at a time; If glaze seems too thick, add more milk 1 tsp at a time.

Asian Pear Puddings 

Recipe for Asian Pear Puddings1 cup sugar
2 Asian pears, peeled, 4 thick rounds cut, remaining finely diced
2 eggs
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 cup butter, melted
1 cup self-rising flour + 2 tbsp
caramel sauce, to serve
ice cream or vanilla sauce, to serve
  • Preheat oven to 350°F. Grease a 4-cup muffin pan. Heat sugar and 1/3 cup water until lightly caramelized. Pour a little caramel into each muffin hole then place pear rounds on top.
  • Meanwhile, whisk eggs with vanilla and brown sugar. Add butter then sift in flour and stir to combine. Fold in diced pear. Distribute between muffin holes and bake for 20-30 mins, until set.
  • Turn puddings out onto serving plates. Serve warm with caramel sauce and ice cream.

Slow Cooker Pulled Pork with Apples and Onions
Slow Cooker Pulled Pork with Apples and Onions Recipe by The Lemon Bowl on bakedbyrachel.com
1 (3 pound) boneless pork shoulder
2 tablespoons smoked paprika
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons cumin
1 tablespoon kosher salt
1 teaspoon pepper
2 medium apples - sliced
1 large onion - sliced
12 oz beer
  • In a small bowl, mix together spices: smoked paprika through pepper. Coat the pork shoulder with the dry rub and refrigerate for 12-24 hours.
  • Place apple and onion slices in the bottom of a slow cooker and top with the pork shoulder. Add beer and cook on Low for 8 hours or High for 4 hours.
  • When cooking time is complete, remove pork from the slow cooker and let rest. When pork is cool enough to handle, begin shredded the meat and disposing of any excess fat.
  • Place shredded, lean pork meat back in to the slow cooker and mix with the apples, onions and cooking juices.
  • Serve on a whole grain bun with apple slices.

Butternut Squash & Apple Casserole 

1 medium butternut squash, diced finely
Butternut Squash and Apple Casserole | thehealthyfoodie.com3 large apples, cored and diced
1 large onion, chopped
1/2 cup organic dried cranberries
2 tbsp ghee, melted
1 tbsp finely chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp Himalayan salt
1 tsp black pepper
Cooking Liquid
   1 cup fresh pressed apple cider (or unsweetened apple juice)
   1/4 cup pure maple syrup
   2 tbsp apple cider vinegar
   1 tbsp freshly squeezed lemon or lime juice
   1 tbsp Dijon mustard
   2 tbsp tapioca starch
   1/2 tsp Himalayan salt
   1/2 tsp ground white pepper
   1/4 tsp freshly ground nutmeg
   1/8 tsp Chinese 5 spice
   1 cup chopped walnuts
   1/4 cup pure maple sugar flakes
   2 tbsp ghee
   Pinch ground cinnamon and salt
  • Preheat your oven to 425°F
  • Place the butternut squash, apples, onion and cranberries in a large mixing bowl.
  • In a separate container, such as a glass measuring cup, mix the melted ghee, rosemary, thyme, salt and pepper.
  • Pour this right over the reserved vegetables and mix well with your hands, until all the pieces are evenly coated.
  • Line a 13" x 18" baking sheet with parchment paper and then spread the butternut squash mixture into a single layer.
  • Bake on the top rack of the oven for about 30 minutes, or until the apples and squash start to caramelize on the edges.
  • Meanwhile, make the cooking liquid and crumble. For the cooking liquid, simply whisk all the ingredients together in a glass measuring cup. For the crumble, place all the ingredients in a small mixing bowl and then mix well with your fingers, making sure that all the ingredients are well combined.
  • After 30 minutes, take the squash and apple out of the oven and transfer to a square baking dish. Pour in cooking liquid and top with the crumble.
  • Return the casserole to the oven, on the middle rack this time, and cook for an additional 15 minutes, until the liquid bubbles up on the sides and the crumble turns beautifully golden brown
  • Remove from the oven and allow to rest for 15 minutes before serving.
Kohlrabi Curry 

Kohlrabi Curry - 51 kohlrabi, diced
2 tsp olive oil, divided
2 Tbsp minced garlic, divided
1/2 cup water, divided
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 onion
1 tomato
1 Tbsp lemon juice
1 tsp curry powder
1 tsp chili powder
1/2 tsp kosher salt
1 cup basmati rice
  • Preheat the oven to 450 degrees. Toss the kohlrabi with 1 tsp of the olive oil and 1 Tbsp of the minced garlic. Spread evenly on a baking sheet.
  • Bake about 20 minutes. In the meantime, cook the basmati rice according to package directions.
  • Dice the onion and tomatoes. In a medium sauce pan, heat the other tsp olive oil and 1/4 cup of the water. Add in the mustard and cumin seeds.
  • When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt, and other half of the garlic and water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.

Greek Spinach Dip 

2 tablespoons olive oil
Greek Spinach Dip Recipe¼ cup roughly chopped shallots
4 green onions, chopped
1 tablespoon minced garlic
12 ounces spinach leaves
½ teaspoon salt
½ teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 cup Greek yogurt
½ cup finely crumbled feta cheese
2 tablespoons chopped fresh dill
Freshly ground black pepper
  • Heat oil in a large frying pan over high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
  • Using a slotted spoon, scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper.

Beet Filled Eggs 

2 medium red beets, scrubbed
1 garlic clove, finely grated
½ cup Parsley Mayo
⅓ cup walnuts, coarsely chopped
¼ cup prunes, chopped 
2 tablespoons fresh lemon juice
Kosher salt
¾ cup store-bought pickled beets, finely chopped
8 hard-boiled large eggs
optional: 1 golden beet, sliced
  • Parsley Mayo:  Pulse 1½ cups (packed) fresh parsley leaves1½ cups mayonnaise, and 2 tablespoons mustard in a food processor until smooth; season with salt and pepper.
  • Preheat oven to 375°. Wrap red beets in foil and roast directly on the rack until a knife slides easily through the center, 1½–2 hours; let cool. Rub off skins with a paper towel; coarsely chop.
  • Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt. Stir in pickled beets. Place in a disposable pastry bag or resealable plastic bag.
  • Halve eggs lengthwise; remove yolks. Cut a ¾” opening in tip of pastry bag. Pipe filling into eggs, mounding slightly.
  • Optional: top with a slice of golden beet

Cheesy Rigatoni with Roasted Broccoli, Butternut Squash, and Bacon

1 head broccoli, cut into florets (3 c.)
2 c. butternut squash, cubed
1 small red onion, thinly sliced into half moons
¼ c. extra-virgin olive oil
kosher salt
Black pepper
6 slices bacon
½ c. panko breadcrumbs
12 oz. rigatoni
4 oz. Fontina cheese, grated or cut into small cubes
  • Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil.
  • On one baking sheet, arrange broccoli and on the other baking sheet arrange butternut squash and red onion. Drizzle each with 2 tablespoons of olive oil and season generously with salt and pepper, tossing to coat. Bake until vegetables are golden and tender, 15 to 18 minutes.
  • Bring a large pot of salted water to boil. Meanwhile, cook bacon in a large skillet over medium heat until crispy, 6 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
  • Pour all but 2 tablespoons bacon grease from skillet. Add breadcrumbs to pan and cook over medium-high heat, stirring, until golden brown, 3 to 4 minutes. Remove from heat and season with salt and pepper.
  • Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving ½ cup pasta water, and return pasta to pot. Add Fontina and pasta water, stirring until cheese melts. Stir in vegetables and half the bacon. Divide pasta into shallow bowls and top with remaining bacon and a generous sprinkling of breadcrumbs. 

Warm Potato Salad with Cilantro & Toasted Cumin

2 tablespoons kosher salt
2 pounds red potatoes, chopped into roughly 2-inch pieces
1 bunch cilantro, stems trimmed and removed
3 large shallots
1/4 cup olive oil
1 1/2 tablespoons whole cumin
1/2 lemon
Freshly ground black pepper
  • Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot.
  • Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too.
  • Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 1 1/2 tablespoons of whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly.
  • Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed. Serve warm, room temperature, or cold.

Smoky, Garlicky Potatoes and Dandelion Greens
Smoky, Garlicky Potatoes and Dandelion Greens
1 pound red-skinned potatoes
Kosher salt
1/2 pound dandelion greens
3 tablespoons olive oil
1 shallot, chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 tablespoon sherry vinegar
Freshly ground black pepper
  • Place the potatoes and a generous pinch of salt in a large saucepan with water to cover by one inch. Bring to a boil, reduce heat to medium, and cook until the potatoes are tender when pierced with a knife (10 to 20 minutes depending on the size of the potatoes). Using a slotted spoon, remove the potatoes and cool them to room temperature. Cut the potatoes into 1/4-inch-thick slices (if they are particularly large you may wish to halve them first).
  • Have ready a bowl of ice water. Bring the potato cooking water back up to a boil (if too much water has evaporated, add extra water to the pan). Blanch the dandelion greens for about 30 seconds until they are bright green and just wilted. Transfer the greens to the ice water to stop cooking. Drain the greens, squeezing out excess water. Cut the greens into 1-inch pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the shallot, garlic, and smoked paprika and sauté for a minute or until fragrant. Remove from heat. Add the vinegar, 1/2 teaspoon salt, a good crack of black pepper, the potatoes, and dandelion greens to the saucepan and gently toss to combine. Taste and adjust seasonings if desired.
  • Serve warm or cold.

Vietnamese-Style Shrimp & Watercress Stir Fry
1/2 cup chicken stock or low-sodium broth
1/4 cup fish sauce
2 tablespoons sugar
1 teaspoon cornstarch
5 tablespoons vegetable oil
1 ¼ pounds shelled and deveined medium shrimp
3 shallots, thinly sliced
3 tablespoons minced fresh ginger
One 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
1 tablespoon fresh lime juice
Freshly ground pepper
1/3 cup salted peanuts, chopped
Rice, for serving
  • In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
  • In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
  • Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

Brussels Sprout Mac 'n Cheese
Brussels Sprout Mac ’n Cheese
8 ounces elbow macaroni
2 ¼ cups whole milk
5 tablespoons unsalted butter
¼ cup all-purpose flour
¼ teaspoon ground cayenne pepper
¼ teaspoon smoked paprika
salt and freshly ground black pepper, to taste
8 ounces mild white cheddar cheese, grated and divided
2 ounces gruyere cheese, grated
2 ounces pecorino cheese, grated
8 ounces Brussels sprouts, trimmed, cored, and very thinly sliced
¼ cup Panko bread crumbs
  • Preheat oven to 375 degrees F. Butter a 2-quart casserole dish (about 11x7 inches in size) and set aside.
  • Cook macaroni according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
  • Meanwhile, melt butter in a large saute pan or high-sided skillet set over medium heat. When butter is melted and frothy, add flour and whisk until smooth and begins to bubble, 2 to 3 minutes. Slowly pour in warm milk, a little at a time, whisking vigorously, until all the milk is incorporated and mixture is smooth. Don't worry if the mixture gets oddly chunky for a bit, just keep adding milk a little bit at a time and whisking constantly to break up the chunks.
  • Continue to cook over medium heat, whisking regularly, until sauce bubbles and has thickened slightly, about 8 to 10 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Add all but 1/2 cup of cheese (a mix of the three, set this aside for sprinkling on top). Stir in macaroni and sliced Brussels sprouts until evenly coated.
  • Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 2 to 3 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.