One of my favorite cooking philosophies comes from Judy Rogers, chef and owner of San Francisco’s Zuni Cafe. Anytime you come up with a recipe, or an idea or technique in the kitchen, she says, stop and think, “Wait. How Read on!
• 6 ripe figs • ciabatta bread, cut into slices, brushed with olive oil & toasted or grilled • 1 bunch mint • olive oil • balsamic vinegar • sliced prosciutto (optional) Cut figs into halves or wedges. Place Read on!
• 1 pound ground lamb • 2 tablespoons fresh thyme leaves • 1 tablespoon ground chilli • 1 tablespoon ground cumin • 4 tablespoons sumac, or finely grated zest of 1 lemon • salt and freshly ground black pepper Read on!
Take 3 large handfuls of mixed greens (spinach, swiss chard, kale, etc) and strip the leaves off the stalks. Add 3 cloves of peeled garlic to a pan of salted water and bring to the boil, then add the greens. Read on!
• 2 artichokes • 4 cloves of garlic • juice of 1 lemon • extra virgin olive oil • a handful of fresh mint • sea salt and freshly ground black pepper Prepare the artichokes: peel them back to Read on!
• 1 loaf of ciabatta bread • 4 slices bacon • zest of 2 lemons • 8 oz. Full Quiver Mozzarella • 4 stems of fresh rosemary • 1 clove of garlic • extra virgin olive oil • 3 Read on!
• ½ # fava beans in their pods • a small bunch of fresh mint • sea salt and freshly ground black pepper • extra virgin olive oil • ½ c finely grated Veldhuizen parmesan • juice of 1 Read on!
• 6 eggs, hard cooked and peeled • 1/4 cup mayonnaise • 1 teaspoon whole grain mustard • 3/4 teaspoon white wine vinegar • pinch of salt • fresh ground black pepper • smoked paprika • 2 Tbs minced Read on!
1 bunch kale 1 Tbsp. extra virgin olive oil 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the Read on!