7 minute read
going green
These delicious recipes will get you ready for the new year and they all have the same theme - fresh vegetables and fragrant herbs and spices all play a really important role in these dishes. The bright and healthy flavors are a great reset after the Holidays and are good to have in your recipe roster all year long.
Perfect Pesto
MAKES: 2 cups
2 cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts 2 large cloves garlic ½ cup extra-virgin olive oil ½ cup freshly grated parmesan cheese
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in the refrigerator for 7 days or freezer for up to 4 months.
Flank Steak with Chimichurri Sauce
MAKES: 4 Servings
STEAK 1 ½ pounds flank steak MARINADE ¼ cup oil 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon salt juice of 1 lime CHIMICHURRI SAUCE ½ cup cilantro ½ cup parsley ½ onion - diced 1 teaspoon salt - or to taste ¼ teaspoon pepper - or to taste 1 tablespoon garlic ½ teaspoon Italian blend seasoning ½ teaspoon crushed red pepper flakes ⅓ cup oil 2 tablespoons red wine vinegar - or apple cider vinegar
Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight. Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle. Thinly slice steak across the grain and serve with chimichurri sauce on top.
MAKES: 5 Servings
2 tbsp olive oil ½ medium onion, diced 4 garlic cloves, finely chopped 9 ounces brussels sprouts, shaved or finely sliced 1 zucchini, grated 1 tsp cumin ½ tsp salt ¼ tsp pepper 2 cups packed baby spinach 5 large eggs ¼ cup fresh cilantro, chopped 1 large avocado, for garnish
Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook for an additional minute.
Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.
MAKES: 4 Servings
¼ cup (60ml) extra-virgin olive oil 4 medium cloves garlic, thinly sliced
Large pinch red pepper flakes 3 tablespoons pine nuts 1 pound (450g) broccoli rabe, ends trimmed
Kosher salt
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil with garlic over medium heat until garlic just begins to turn golden, about 2 minutes. Add red pepper flakes and toast for about 30 seconds. Remove from heat.
Add broccoli rabe to boiling water and cook until thickest parts of stalks are tender, 2 to 3 minutes. Drain well. Add rabe to skillet, toss well, and return to medium-high heat. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until the rabe is very tender, about 10 minutes. Add pine nuts and season with salt. Turn heat to low and continue to cook, stirring occasionally, for 20 minutes. Serve hot.
Grilled Zucchini
MAKES: 4 Servings
2 cloves of garlic minced
Juice of 1 lemo ½ teaspoon salt ¼ teaspoon pepper 4 medium zucchinis cut into ½-inch-thick slices 2 tablespoons feta cheese crumbled 2 tablespoons pine nuts 2 tablespoons chopped fresh parsley
Olive oil spray
To a gallon freezer bag, or medium bowl, combine the garlic, lemon juice, salt and pepper. Add the zucchini slices to the marinade, and let sit while you preheat the grill. Heat the grill to medium high heat, and spray with olive oil. Add zucchini in a single layer and grill until charred on both sides, about 2 minutes each side.
Move to a large plate, sprinkle with feta, pine nuts, and parsley. And serve hot.
MAKES: 4-6 Servings
1 tablespoon vegetable oil 1 small yellow onion, thinly sliced ⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions 2 cloves garlic, minced 2½ tablespoons Thai green curry paste 1 (14-ounce) can coconut milk ¼ cup water 2 tablespoons fish sauce 1 tablespoon dark or light brown sugar 2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving ¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
Spinach Frittata
MAKES: 4 Servings
2 tablespoons extra virgin olive oil ¾ cup thinly sliced shallots, from 2 to 3 shallots 5 oz. baby spinach (about 5 packed cups) ½ teaspoon salt 8 large eggs ⅓ cup heavy cream ¼ teaspoon freshly ground black pepper ¾ cup shredded
Cheddar cheese ½ cup Parmigiano Reggiano ¼ cup fresh chopped basil Preheat the oven to 325°F, and set an oven rack in the middle position. Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and ¼ teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more. In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon of salt. Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter. Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.
Aaron Barnes
founder & ceo
STAN WHITCOMB SCOTT WHITCOMB
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