Arugula Cranberry Salad

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What You Need:


  • 3/4 cup dried cranberries
  • 1 1/2 cups boiling water
  • 3 Tbs. fresh orange juice
  • 1 1/2 Tbs. cider vinegar
  • 1 1/2 tsp. Dijon mustard
  • 6 Tbs. canola oil
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground pepper, to taste
  • 10 oz. arugula
  • 1 1/4 cups pecan halves, toasted
  • 5 oz. goat cheese, crumbled

How to Make It:

Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain. In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper. Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.

Recipe courtesy of: Williams-Sonoma

Turnip Casserole with Porcini Crumb Topping

What You Need:

  • 3 cups heavy cream
  • 1 garlic clove, finely grated
  • 1 tablespoon chopped parsley
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 3 pounds small turnips, peeled
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 ounce dried porcini mushrooms, coarsely chopped
  • 1/2 cup panko (Japanese bread crumbs)

How to Make It:

Preheat the oven to 375° and butter a shallow 2-quart ceramic baking dish. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard and parsley season with salt and pepper. Keep warm.

Slice the turnips crosswise 1/8 inch thick. Arrange half of the turnip slices in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the turnips and sprinkle 1/4 cup of the grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for about 1 hour and 15 minutes, until the turnips are tender. Meanwhile, in a food processor, pulse the porcini until they resemble coarse crumbs. Add the panko and pulse 4 times. Transfer the crumbs to a small bowl and whisk in the remaining 1/4 cup of grated cheese. Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let stand for 15 minutes before serving.

Recipe adapted from Justin Chapple – Food and Wine

 

Sweet Pepper Salad

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What you Need :


  • 1 cup roasted peppers (red, green, orange, yellow or mixed), sliced
  • ½ red onion, sliced
  • 3 tablespoons fresh parsley, minced
  • 1 clove garlic, minced
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons red wine vinegar
  • pinch of granulated sugar
  • 1 (15 oz) can of artichoke hearts, chopped
  • Pinch of dried chile flakes
  • Salt and pepper to taste

How to Make It :

Combine all ingredients in a medium bowl. Serve chilled.

Recipe adapted from Kjeld Peterson

Dilled Purple Hull Peas

Red bean pods in wicker basket over white background

What you Need :


  • 1 lb fresh purple hull peas
  • ¼ cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon ground cumin
  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

How to Make It :

Place peas in a large saucepan and cover with water. Bring to a boil and reduce to a simmer. Cook until just tender. Drain. In a large bowl, combine cooked peas with remaining ingredients. Let stand for 30 minutes to allow flavors to combine. Serve chilled or at room temperature.

Recipe courtesy of Melissa Peterson

Asparagus Bread Pudding

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What you Need :


  • 1 lb of bread (French baguettes, ciabatta or other chewy bread), cut into 1” cubes
  • 1 lb asparagus, trimmed and cut into 1” lengths
  • 1 small onion or 2 shallots, chopped
  • 1 tablespoon olive oil or butter, plus extra to grease dish
  • 6 large eggs
  • 2 cups milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2-3 cups grated or crumbled cheese (such as Swiss, Gruyere, fresh goat)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme 

How to Make It :

In a large skillet, over medium heat, add oil (or butter). Sauté onion and asparagus until the onion is soft and the asparagus is bright green. Remove from heat and set aside. In a large bowl, whisk eggs, milk, salt and pepper. Add cheese and herbs. Stir in bread cubes and asparagus mixture. Lightly oil or butter a 9” x 13” baking dish. Pour bread mixture into dish, pressing to make it fit if you need to, and let stand for 10 minutes. Bake at 350° until pudding puffs up, egg is set and top is golden brown. 45 minutes to 1 hour. Cool about 15 minutes before serving.

Recipe courtesy of Melissa Peterson