Appetizers, Family Favorites

Grilled Strawberry-Avocado Toasts with Burrata

Ingredients

  • 6 scallions
  • 2 cups strawberries, hulled and quartered
  • 1 Hass avocado—peeled, pitted and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • Four 1-inch-thick slices 
of rustic bread
  • Extra-virgin olive oil, 
for brushing and drizzling
  • 1 garlic clove
  • 8 ounces burrata, cut into bite-size pieces
  • Balsamic vinegar, for drizzling
  • Flaky sea salt and torn basil, for garnish

How to Make It

Step 1

Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface 
and let cool, then cut into 1-inch lengths. Leave the grill on.

Step 2

In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black 
pepper and let stand at room temperature for 15 minutes.

Step 3

Meanwhile, brush the bread with olive oil and grill over 
high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

Recipe Cred: Food and Wine

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Beef, Family Favorites

Marinated Flank Steak

Ingredients

1 1/2 lbs flank steak (have the butcher tenderize it at the store! It matters.)

3/4 c of vegetable oil

1/4 c soy sauce

3 Tbsp honey

2 Tbsp vinegar

1 tsp powdered garlic

1/2 tsp ginger

6 green onions finely chopped

Preparation

Combine all ingredients except the flank steak in a bowl and stir together. Put the marinade with the tenderized flank steak in the fridge to marinate for 2 hours or overnight. Remove the steak from the marinade. Grill the steak for 7 – 8 minutes each side depending on thickness. You can also broil the steak in the oven.

Recipe Cred: Lily Yasuda Shino

 

Breakfast, Family Favorites

Lonesome Woodsman Granola

*** The trick to this treat is lots of stirring

INGREDIENTS:

  • 8 cups of Old Fashioned Oats
  • 2 cups of brown sugar (heaping not packed)
  • 1 ½ cups of wheat germ

*Mix the above ingredients really well. Break up the brown sugar and then add the following and stir well:

  • 1 cup of coconut: wide unsweetened
  • 1 cup slivered almonds
  • 1 cup raw cashew: unsalted
  • 1/3 cup sunflower seed: shelled, unsalted

*Stir again well! Drizzle the following… ½ amounts at a time and stir after each addition:

  • ½ cup water
  • ½ cup of canola oil
  • 2 Tbsp of vanilla

*Use the microwave and warm the following to a drizzle form. Add 1/2 amounts at a time and stir well after each:

  • ½ cup of honey: measure after oil so it slides out
  • ½ cup of peanut butter: use rubber scraper: can

After another stirring, add the following:

  • 1 ½ cup of yellow raisins
  • ½ cup of craisins
  • ½ cup of currants or any other dried fruit: optional

*Any of the ingredients can be adjusted to taste. Mix well in your big bowl. Spread on 2 cookie sheets. This recipe makes 18 cups or 8-2 + cup bags.

*Bake at 200 for 2 hours

Breakfast, Family Favorites

THE BEST EVER WAFFLES

READY IN:

20mins

SERVES:

6-8

UNITS:

US

INGREDIENTSNutrition

DIRECTIONS

  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  3. Beat whites until moderately stiff; set aside.
  4. Add milk and melted butter to dry ingredient mixture and blend.
  5. Fold stiff egg whites into mixture.
  6. Ladle mixture into hot waffle iron and bake.

Recipe Cred: Genius Kitchen

Family Favorites, Side Dish, Vegetarian

Steamed Whole Artichokes

Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
2 to 4 servings

Ingredients

  • 4 sprigs parsley
  • 4 garlic cloves
  • 2 bay leaves
  • 2 lemons, cut in half
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 1 quart chicken broth or water
  • Salt and pepper, to taste
  • 2 whole artichokes

Directions

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Recipe Cred: Tyler Florence

Family Favorites, Salad

Mustard Vinaigrette

INGREDIENTS

  • 1 rounded tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  •  Salt
  •  freshly ground pepper
  • ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1 small garlic clove

PREPARATION

  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Tip

  • Advance preparation: This dressing will keep well in the refrigerator for a few days. Remove the garlic clove before storing.

Recipe Cred: NY Times

Family Favorites, Side Dish

Spinach with Sesame and Garlic Recipe

Spinach with Sesame and Garlic Recipe

  • Yield: Serves 2-4.

If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean. Also baby spinach does not need to be chopped. The spinach you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use the spinach.

INGREDIENTS

  • 3 Tbsp dark sesame oil
  • 1 Tbsp minced garlic
  • 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
  • Salt to taste
  • 1 Tbsp toasted sesame seeds

METHOD

1 If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.

sesame-spinach-1.jpgsesame-spinach-2.jpg

2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the spinach is completely wilted. Turn the heat to low.

3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.

Recipe Cred: Simply Recipes