Vanilla Spiced Pear Butter

Ingredients:

  • 3-4 pears, peeled and diced
  • Zest and juice of one lemon
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1/4 cup water

Directions:

1. Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer for 25 minutes or until pears are soft and sauce has thickened.

2. Remove from heat and let cool. When cooked, transfer to a food processor to blend. When smooth, transfer to an airtight container and store in the refrigerator.

Oven Dried Grape Tomatoes

Ingredients:

  • 1 pound grape tomatoes, sliced in half
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon kosher salt

Directions:

1. Preheat oven to 200 degrees

2. Combine tomatoes, olive oil and salt in a large bowl and toss to combine.

3. Spread in one layer on a rack fitted on a baking sheet. (If you do not have a rack, then spread on parchment paper on a baking sheet and turn over half way through baking.)

4. Bake tomatoes for 3 1/2 to 4 hours until dried out with just a little bit of moisture left. Cool and store in an airtight container in the refrigerator.

Pickled Avocados

Ingredients:

  • 1/2 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole cumin seeds
  • 2 ripe but still firm avocados
  • 6 fresh cilantro sprigs
  • 1 clove garlic, thinly sliced
  • 1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick matchsticks
  • Zest of 1 lime, removed with a vegetable peeler

Directions:

1. Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.

2. Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

Crispy Salt and Vinegar Potatoes

Ingredients:

  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (I used Maldon)

Directions:

1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and return to hot pan to help cook off excess water. (About 1 minute)

2. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10-12 minutes. Serve topped with chives and sea salt.

Recipe inspired by Bon Appétit.

Ground Pork And Black Bean Tacos

Ingredients:

    1 tablespoon vegetable oil
    1 shallot, minced
    4 garlic cloves, minced
    1 pound lean ground pork
    1 15.5-ounce can black beans, rinsed and drained
    1 14.5 ounce can diced tomatoes
    1 teaspoon fine sea salt
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon sweet smoked paprika
    1/4 teaspoon dried oregano
    1/8 teaspoon ground cayenne (optional)
    12 taco-sized soft corn/flour tortillas
    4 ounces Queso Fresco, crumbled
    1 cup picked fresh cilantro leaves
    Lime wedges (optional)

Directions:

1. Warm the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add shallot and garlic and cook, stirring frequently, until beginning to soften, about a minute. Stir pork into skillet, breaking up with a spatula into small pieces, and continue cooking for a few minutes until lightly browned. Add beans, tomatoes (along with all their juices), salt, chili powder, cumin, paprika, oregano and cayenne to skillet and stir to combine. Reduce heat to medium-low and simmer for five minutes.

2. To serve, warm taco shells according to package directions. Fill each shell with some of the pork mixture and top with Cotija and cilantro. Serve with lime wedges.

Ramp Butter

Ingredients:

  • 1 bunch ramps (4 oz), rinsed and trimmed
  • 2 sticks unsalted butter, cut into cubes (8 oz)
  • 1 teaspoon kosher salt

Directions:

1. Bring a medium pot of water to a boil. Fill a medium bowl halfway with ice water. Toss the ramps into the boiling water and cook 30 seconds to blanch. Using a slotted spoon and working quickly, dunk the ramps in the ice water to halt the cooking. Drain the ramps and then pat them dry.

2. In a food processor, pulse the ramps, butter, and salt until well combined, about 30 seconds. Divide the butter in half and place each blob on a sheet of plastic wrap. Wrap the butter in the plastic wrap, gently rolling and shaping the butter into a log, and twist the ends of the plastic. Place in a resealable plastic bag and freeze. Slice off rounds of butter as needed.

Blackberry Rhubarb Compote

Ingredients:

  • Fresh rhubarb, chopped (approximately 4 cups)
  • 1/2 pint of fresh blackberries
  • 3/4 cup granulated sugar
  • Juice of one lemon
  • 1/2 cup water
  • Pinch of salt

Directions:

1. Place all ingredients into a medium pan. Heat over high heat until ingredients come to a boil. Reduce heat to medium-low and simmer stirring occasionally for 30-40 minutes or until fruit is soft.

2. Remove pan from heat and let cool. Eat immediately or store in a refrigerator for up to a month.

Grilled Parsnips

This is an easy, delicious, grilled side dish! Parsnips are readily available starting in the spring and summer and always fresh at my local farmer’s market.

Ingredients:

  • 4 parsnips, peeled and cut into wedges
  • Extra virgin olive oil
  • Salt and pepper

Directions:

1. Preheat grill to medium-high heat

2. In a medium bowl, toss parsnips with a drizzle of olive oil. Season with salt and pepper

3. Grill in a grill safe basket, for about 10 minutes, turning occasionally.

Beef and Zucchini Skillet

Ingredients:

  • 1 pound ground beef
  • 2 small zucchini quartered lengthwise, sliced
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
  • 1 cup water
  • 1/2 cup white rice, uncooked
  • 3/4 cup shredded Cheddar and Monterey Jack cheese blend (optional)

Directions:

1. Cook beef, zucchini, onion, salt and pepper in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add undrained tomatoes and water. Increase heat and bring to a boil.

2. Add rice; stir well. Cover; reduce heat to medium-low and let simmer 15 minutes or until liquid is absorbed. Adjust seasoning as needed. Sprinkle with cheese.

One-pot Cheeseburger Pasta

Ingredients:

• 1 lb ground beef

• 1 cup onion, diced

• 1 tablespoon garlic, minced

• 1 teaspoon salt

• ½ teaspoon pepper

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ketchup

• 4 cups beef broth

• 16 oz fusilli pasta

• 3 cups shredded cheddar cheese

• ½ cup milk

• green onion, sliced, to serve

• 1 Roma tomato, seeded and chopped

• 1 kosher dill pickle, chopped

Directions:

1. In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.

2. Pour in the beef broth and one cup of water and bring to a simmer.

3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.

4. Pour in the milk and cheese. Stir until the cheese has melted.

5. Serve garnished with some sliced green onions, tomato and pickle. Enjoy!