Three Cheese Spinach Pesto Flatbread

Three Cheese Spinach Pesto Flatbread
  1. 5 ounces fresh spinach, chopped
  2. 1 tablespoon butter
  3. 1 clove garlic smashed and minced
  4. 1 teaspoon Salt Sisters, Tuscan Farmhouse Blend
  5. salt and pepper, to taste
  6. 1 naan flatbread
  7. 1-2 teaspoons prepared pesto
  8. 2 ounces mozzarella cheese grated
  9. 1/4 cup freshly grated parmesan cheese
  10. 2 tablespoons feta cheese, crumbled
  11. 1/8 teaspoon crushed red pepper flakes for topping
  1. Pre-heat oven to 350 degrees F.
  2. Heat a deep pan to medium-heat with 1 tablespoon of butter. Add garlic and spinach and sauté until wilted, about 5 minutes. Add Tuscan Farm Blend, salt and pepper to taste. Remove from heat and allow to cool slightly.
  3. Spread Pesto on flatbread. Top with mozzarella cheese. Drop spinach mixture onto your flatbread and spread it around and top with feta and Parmesan cheeses.
  4. Bake on a foil or parchment lined baking sheet at 350 for 12 min. Change oven setting to broil for an additional minute or two, until golden and bubbly. Top with red pepper flakes.
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Vegetable and Fontina Frittata

Vegetable and Fontina Frittata
Serves 8
  1. 8 large eggs
  2. 4 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch more
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoon butter
  6. 2 tablespoon olive oil
  7. 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 2 tomato, seeded, diced; or canned diced-drained
  9. 6 ounces Fontina Cheese, diced
  1. Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
  2. Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron skillet over medium heat. Add the asparagus and sauté until crisp tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.
  3. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place under the broiler & broil until the top is set and golden brown on top, about 5 minutes.
  4. Let the frittata stand 2 minutes. Using a spatula, loosen the frittata from the skillet and slide it onto a plate.
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Roasted Pumpkin Millet and Herb Patties

Roasted Pumpkin Millet and Herb Patties
  1. 1 small pumpkin (medium butternut squash)
  2. 1 zucchini, shredded
  3. olive oil, sea salt + black pepper
  4. 2 cups cooked millet, cooled
  5. 1 large free-range egg
  6. 3 cloves garlic, finely chopped
  7. 1/2 cup panic breadcrumbs
  8. 2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, rosemary, sage and thyme)
  1. Preheat oven to 400F. Peel and de-seed pumpkin (squash) and chop into small pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool.
  2. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
  3. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with cranberry relish (recipe found in Condiments section) and salad on the side.
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Chickpea and Kale Curry

Chickpea and Kale Curry
  1. 2 teaspoons olive oil
  2. 1/2 cup chopped red bell pepper
  3. 1/3 cup chopped yellow onion
  4. 3 cups chopped lacinato kale
  5. 2 teaspoons minced garlic
  6. 1 tablespoon garam masala (optional)
  7. 1 teaspoon curry powder
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon black pepper
  11. 1 tablespoon creamy peanut butter
  12. 1-1/2 cups unsweetened coconut milk (refrigerated or canned)
  13. 1 cup chickpeas, drained and rinsed
  14. 1 tablespoon fresh lime juice
  15. Cilantro springs
  1. Heat oil in large, nonstick skillet over medium heat. Add bell pepper and onion; cook until softened, about 5 minutes, stirring occasionally. Add kale and garlic; cook until kale is softened; about 2 minutes. Stir in curry powder, cumin, garam masala, salt and pepper. Add peanut butter; stirring constantly for 30 seconds. Stir in coconut milk and chickpeas. Cook, stirring occasionally until sauce begins to thicken slightly; 12-14 minutes. Remove from heat; stir in fresh lime juice. Sprinkle with cilantro sprigs. Salt and pepper to taste. Serve over quinoa, rice or with naan bread.
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Cheesy Mushroom Quesadillas with Summer Succotash

Cheesy Mushroom Quesadillas with Summer Succotash
  1. 3 tablespoons unsalted butter
  2. 12 ounces sliced white mushrooms (5 to 6 cups)
  3. Kosher salt and freshly ground pepper
  4. 3 roasted hatch peppers, thinly sliced
  5. 1 clove garlic, minced
  6. 1 1/2 cups grated havarti cheese (about 6 ounces)
  7. 1 teaspoon dried oregano (preferably Mexican)
  8. 4 10-inch flour tortillas
  9. 1 red jalapeno pepper, seeded and thinly sliced
  10. 2 cups fresh corn
  11. 1 cup frozen lima beans
  12. 1 red pepper, diced
  13. 1/2 red onion, diced
  14. Juice from 2 limes
  15. 1/4 cup olive oil
  16. 2 tablespoons honey
  1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the hatch pepper and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  2. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  3. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  4. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn. Reduce to a simmer and cook, stirring occasionally, about 5 minutes. Season with salt and pepper, to taste. In a separate bowl add diced peppers, onions, lima beans.
  5. Make a vinaigrette with the lime, oil and honey. Combine corn and jalapeño to the other veggies and toss with the vinaigrette.
  6. Cut the quesadillas into wedges and serve with the succotash.
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Skillet Tomato Tart

Skillet Tomato Tart
Serves 6
  1. 2 cups all-purpose flour
  2. 2 sticks cold unsalted butter, diced
  3. 1 3/4 teaspoons kosher salt, divided
  4. 4-6 tablespoons ice-cold water
  5. 4 medium heirloom tomatoes
  6. 1 cup crème fraiche
  7. 1 egg yolk
  8. 2 teaspoons olive oil, divided, plus more for garnish
  9. 1/2 cup crumbled goat cheese
  10. 1 teaspoon chopped fresh oregano
  11. Fresh black pepper
  12. 10-12 fresh oregano leaves, torn
Homemade Crème Fraiche*
  1. 1 pint (16 oz) heavy cream
  2. 2 tablespoons (1 oz) cultured buttermilk
  1. In the bowl of a food processor, combine flour, butter and 1 teaspoon salt. Sprinkle in 4 tablespoons water and pulse a few more times. If the dough has not begun to come together, add more water a tablespoon at a time, pulsing in between, until a very loose dough forms. Do not over-mix. Gather the dough onto a lightly floured surface and form into a ball. Wrap tightly in plastic and chill 1 hour.
  2. Preheat oven to 400 F. Core and slice the tomatoes into 1/4-inch slices. Lay the slices in a colander or strainer and sprinkle with 1/2 teaspoon salt. Let drain 15 to 20 minutes.
  3. Remove the dough from the refrigerator and let rest at room temperature 10 minutes. On a lightly floured surface, roll the dough into a 15-inch round. Carefully lay the dough into an 11” – 12” large oven proof skillet. Gently press down into the corners and allow excess dough to hang over the sides.
  4. In a medium bowl, mix together the crème fraiche and egg yolk. Drizzle the bottom of the dough with 1 teaspoon olive oil, and then spread the crème fraiche mixture over the dough. Dot with goat cheese and sprinkle with chopped oregano. Blot the tomatoes dry with paper towels, then layer on top of the goat cheese.
  5. Gently fold the excess dough onto the outside edge of the tomatoes. Brush the crust lightly with remaining olive oil. Season the entire tart with 1/4 teaspoon salt and a few grinds of fresh black pepper. Bake 40 to 45 minutes or until golden brown, rotating once halfway through cooking. If the center begins to inflate too much, poke a small hole in the filling to release some steam.
  6. Remove from the oven and let rest in the pan 20 minutes before slicing and serving. Garnish with a drizzle of olive oil and a few torn oregano leaves.
Homemade Crème Fraiche
  1. Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.
  1. *yields 2 cups
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Herbed Pasta Salad

Herbed Pasta Salad
  1. 1 shallot minced (about 1/4 cup)
  2. 1 clove garlic
  3. 1 teaspoon coarse salt, plus more for pasta water and seasoning
  4. ¼ cup extra-virgin olive oil
  5. 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped
  6. Freshly ground pepper
  7. 3/4 pound spaghetti or other pasta
  8. 1 fresh lemon, juice and zest
  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
Add in
  1. Parmesan cheese
  2. 1 cup frozen peas
  3. 1/2 cup sun-dried tomatoes
  4. Red pepper
  5. Scallions
  6. Pine nuts
  7. or anything that sounds good!
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Parmesan Galette with Two Fillings


Parmesan Galette with Two Fillings
Serves 6
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Artichoke Spinach Filling
  1. 15 ounces artichoke hearts - drained
  2. 5 ounces fresh spinach (add this to the onions after they’ve been caramelized)
  3. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1/4 cup Parmesan
Butternut Squash Filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. (For the Butternut Squash filling, toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly.) Then mix with onions, cheese and herbs. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
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Toasted Farro Salad with Roasted Leeks and Root Vegetables

Toasted Farro Salad with Roasted Leeks and Root Vegetables
Serves 4
  1. 2 leeks
  2. 2 medium turnips, trimmed, peeled, and sliced into ½” thick half moons
  3. 1 large rutabaga, trimmed, peeled, and sliced into ½” thick half moons
  4. ¼ cup extra-virgin olive oil, divided
  5. Sea salt, to taste
  6. Ground black pepper, to taste
  7. ¾ cup dried farro
  8. Zest of 1 lemon, plus 2 tablespoons juice
  9. ¼ cup minced parsley, divided
  10. 2 tablespoon minced dill, divided
  11. ¼ cup crumbled goat cheese
  1. Preheat oven to 400 degrees. Move oven shelf to top third of the oven. Line 2 baking sheets with parchment.
  2. Trim the dark green sections from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3 segments. In a medium bowl, toss the leeks with 2 T olive oil, salt, and pepper. Spread the leeks out on the small baking sheet.
  3. In the same bowl used for the leeks, toss the turnip and rutabaga moons with 1 T olive oil, salt, and pepper. Spread out on baking sheet.
  4. Roast both sheets of vegetables for 20 minutes, toss vegetables and rotate baking sheets and roast for another 20-25 minutes, or until soft with browned edges. Turnips and rutabagas may take a few minutes longer.
  5. Meanwhile, cook the farro. Boil a large pot of salted water to a boil. Set a large skillet over med-high heat, add the dry farro, and shaking the pan frequently, toast just until the farro browns lightly and is fragrant, about 2 minutes. Add farro to the boiling water and simmer for 20 minutes, or until farro is done al dente. Drain, toss with 2 tablespoos lemon juice and 3 tablespoons each minced parsley and dill.
  6. Toss the cheese with 2 tablespoons olive oil, lemon zest, salt and pepper and one tablespoon each minced parsley and dill.
  7. Toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled cheese, and remaining dill and parsley. Toss gently and serve.
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Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
Eggplant Sauce
  1. 2/3 cup vegetable oil
  2. 1 medium eggplant, cut into 3/4-inch dice
  3. 2 teaspoons tomato paste
  4. ¼ cup dry white wine
  5. 1 cup chopped peeled tomatoes (fresh or canned)
  6. 6 ½ tablespoons water
  7. ¼ teaspoon salt
  8. ¼ teaspoon sugar
  9. 1 tablespoon chopped oregano
  1. 6 ears of corn
  2. 2¼ cups water
  3. 3 tablespoons butter, diced
  4. 7 ounces feta, crumbled
  5. 1/4 teaspoon salt
  6. 1 pinch Black pepper
Eggplant Sauce
  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before adding the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow.
  2. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
  1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels.
  2. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.
  3. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.)
  5. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
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