Warm Carrot Salad with Avocado
This is a comforting, colorful bowl, best served with thick, crusty tortilla chips.
1 pound carrots, peeled and chopped into 1 to 2-inch chunks
1 pound baby beets (halved if larger than 1.5-inch diameter), optional
½ to 1 avocado, sliced
3 tablespoons olive oil
1/4 teaspoon cumin
salt and pepper
1-2 tablespoons fresh lemon juice
Toss the carrots and beets with 2 tablespoons of olive oil, cumin, and
lots of salt and black pepper. Put them in a sided baking dish, cover
with foil, and roast at 400 degrees until fork tender, about 30-60
minutes, depending on size.
Tumble the carrots and beets into a serving bowl. Drizzle with the
lemon juice and remaining olive oil. Add the sliced avocado and toss
gently. Serve immediately.
Moroccan Grated Carrot and Beet Salad
A refreshing, cool blend of flavors. Serve alongside something
rich and cheesy, it will lighten up, just like the tomatoes of summer.
2 cups of grated carrots (from about 3 carrots)
1 cup of grated fresh beets (from about 1 medium sized peeled beet)
1/2 cup golden raisins
1/2 teaspoon paprika (sweet, not hot)
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Small pinch of salt
Small pinch of cayenne
2 Tbsp lemon juice
2 teaspoons honey
2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium sized serving bowl. Place the
grated beets into a sieve and briefly rinse with cold water. This will
rinse away a little of the excess beet juice that may otherwise color
the whole salad beet red. Pat dry with a paper towel. Then add to the
bowl with the carrots. Add the raisins. Stir to gently combine.
In a small bowl, whisk together the paprika, cumin, cinnamon, salt,
and cayenne. Then add the lemon juice and honey and whisk until smooth.
Drizzle over the the carrots and beets, then gently fold until the
carrots and beets are lightly coated. Let sit for an hour before
serving, either chilled or at room temperature, for the dressing to seep
into the carrots and beets.
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
Red Cabbage with Fried Egg and Toast
This is not just a good breakfast, I've had it for many a lunch and
dinner. Sometimes I have a hard time believing that cabbage can be
this good.
1/2 head red cabbage, sliced into large ribbons
4 tbsp olive oil
1 medium yellow onion
1 egg
1 slice good bread
sea salt and pepper
crushed red pepper flakes
Toast the slice of bread. Heat the oil over medium heat and sautee
the onions until soft and translucent. Add the cabbage and cook until
just softened (just until the color becomes vibrant as the cabbage
heats). Pile the cabbage and onions onto the slice of bread, add a
little more oil to the empty pan, and fry the egg. Place the egg on top
of the cabbage, and season with sea salt, pepper, and red pepper
flakes.
Oven Roasted Roots
It adds a lot to sautee the vegetables on the stove-top, just until
slightly browned, before roasting them. This is one of those secrets
to the beautiful roasted vegetables you might see in a restaurant, but
can't seem to recreate at home. Don't skip this step!
1/2 cup olive oil
1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
1 pound small-medium beets, larger ones halved
2 pounds potatoes, cut into wedges
1 pound medium red onions, halved
1 head of garlic, cloves separated, skin-on
1/2 bunch fresh thyme
1 tablespoon sea salt
Preheat oven to 400 degrees.
Heat olive oil in a large roasting pan over high heat; add carrots,
beets, potatoes, and onions; cook, stirring, until slightly browned.
Remove from heat and add garlic, thyme, and salt. Transfer to oven and
roast until tender and brown, about 40 minutes.
Fusilli with Spinach and Walnut Pesto
Spinach makes a delicious pesto, and the ridges in fusilli are
perfect for filling up with the delicious sauce. This pesto would also
be delicious spread over a pizza, with a little grated cheese on top!
Pesto
1# spinach, thawed and drained
1.5 cup walnuts, toasted
6 tablespoons extra-virgin olive oil
2 tablespoon finely grated lemon zest
Coarse salt and ground pepper
Pasta
1 pound fusilli
1/4 cup shaved pecorino cheese (1 ounce), for serving
In a food processor, combine spinach, walnuts, oil, and lemon zest.
Process until mixture forms a smooth paste, scraping down bowl as
needed. Season with salt and pepper.
In a large pot of boiling salted water, cook pasta until al dente.
Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add as
much pesto as you deem appropriate, tossing to combine and adding enough
pasta water to create a sauce that coats pasta. Transfer to a serving
plate, top with pecorino, and serve immediately. Save the leftover
pesto for another batch!
Jim Lahey's Potato Pizza
Jim owns a very good bread bakery in New York City, where they make
some of the most delicious pizzas, served in big rectangle slabs. You
don't have to go to New York to get them…this recipe will bring those
delicious squares of pizza right to your table. Your potatoes with week
are the perfect varieties to use.
1 tbsp olive oil
1 pizza dough, thawed
2 potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional)
Pour the olive oil in a large bowl, and roll your pizza dough in the
oil until coated. Cover with plastic wrap and let sit in a warm place
for an hour or two.
While the dough rises, prepare the potato topping. Slice potatoes very
thin using a knife or a mandoline. Then soak them in several changes of
ice water to remove excess starch and prevent discoloration. Drain
slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10
minutes. Drain any accumulated water. In a medium bowl, combine
potatoes, onions, and 1 tablespoon olive oil, and set aside.
Preheat oven to 450 degrees. Prepare a rimmed baking sheet with
vegetable oil. Place the dough on the baking sheet, and using the palms
of your hands, flatten dough out to the edges of the pan. Evenly spread
potatoes over the surface of the dough up to the very edge, or about 1
inch from the edge if you desire a crust on your pizza. Season with
remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.
Sprinkle with rosemary if using.
Bake potato pizza until it has shrunk away from the edges of a pan and
the bottom is golden brown, about 20 minutes. Remove from oven, and
allow to cool slightly; slice into pieces, and serve. Potato pizza is
also delicious served at room temperature.
Roasted Garlic and Shallots Pizza
This is more of a flatbread than a pizza, a great snack or appetizer, salty and flavorful.
Olive oil
1 large jalapeno, sliced
4 thinly sliced shallots
Sea salt
Pizza dough, homemade or store-bought
1 tablespoon chives, chopped into large pieces
Preheat the oven to 500 degrees F.
Meanwhile, in a saute pan over medium-high heat, add 2 tablespoons
olive oil.
Once heated, add the garlic, jalapeno, shallots and sea salt. Saute
until soft, about 3 to 5 minutes. Remove from the heat and allow to cool
slightly.
Roll out the
pizza dough
on a floured surface into approximately an 8 to 10-inch round and
1/4-inch thick. Dust a baking sheet with cornmeal or flour, and
transfer the dough to the sheet. Place the garlic mixture on top of the
dough and top with the crushed red peppers, chives and 2 tablespoons
olive oil.
Cook until dough edges are brown, about 10 minutes. Remove from the oven, slice into wedges and serve immediately.
Broccoli, Spinach Pesto, and Goat Cheese Pizza
This pizza is delicious with a little hot italian sausage, sliced garlic, or hot peppers. Add your favorite toppings!
1 pizza dough, thawed
10oz broccoli, thawed
1/2 cup goat cheese
1# spinach, thawed and drained
1.5 cup walnuts, toasted
6 tablespoons extra-virgin olive oil
2 tablespoon finely grated lemon zest
Coarse salt and ground pepper
Preheat oven to 500 degrees F.
In a food processor, combine spinach, walnuts, oil, and lemon zest.
Process until mixture forms a smooth paste, scraping down bowl as
needed. Season with salt and pepper.
Roll out dough onto a floured surface, sprinkle flour or cornmeal onto
a baking sheet, and transfer dough to the sheet. Spread pesto over the
surface of the dough, scatter broccoli over the pesto, and distribute
goat cheese on top.
Cook until dough edges are brown, about 10 minutes. Remove from the oven, slice into wedges and serve immediately.
Our friends and neighbors over at 
Wanting
to understand more about the sustainability of Alaskan salmon I did a
little research on the Alaskan fishery, and it's a cool story, the
fishery is really well managed, a sustainability success story. The
state is divided up into 12 or so distinct geographic fisheries. Each
of these has rivers that run to the sea, up which salmon must run to
spawn. In order to maintain healthy stocks of salmon, a critical number
of fish must be able to escape being caught ("escapement") and migrate
upriver. Biologists monitor escapement and fisheries are opened and
closed daily to ensure adequate escapement numbers. Adequate numbers of
fish going upstream should mean adequate numbers of eventual
offspring. Alaska also has a highly regulated state run permit system
and only permitted fisherman are alowed to fish within the Alaskan
waters. This overall control in the fishery has had excellent success
in maintaining yields and the health of the fish and ecosystem. The
fish you will receive this week is sockeye salmon a high quality type of
salmon known for firm red flesh, high fat content, good flavor.
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