Posted (Lori) in News



  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon


  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.


Almost every Caesar salad has anchovies at the top of its ingredient list, making it a no-go for strict vegetarians, but this tangy option from an Upper West Side restaurant is a great exception.

The “bruised kale and Marcona Caesar” is the creation of chef Edwin Claflin of the 349 Amsterdam Ave. restaurant TESSA and it draws its savory quality from ingredients besides anchovies.

“This is a super tasty vegetarian salad that still has the great intensity of umami flavor from the mushroom soy, tamarind and parmesan without a fish-sauce base,” said Claflin.

When mixed with French sea salt and pepper, the two types of kale — curly and Tuscan — are then “bruised” or softened so that the texture resembles cooked kale and is easier to eat. It also absorbs the flavor of the dressing better, he explained.

And inverting the plating of the salad helps keep it from getting overdressed and soggy.

“We put our creamy almond milk Caesar dressing on the bottom and bruised greens on top, so with each bite you get fresh greens and creamy dressing and then put more garnishes on top,” said Claflin.

Almond Caesar Dressing


1 cup egg yolks

3 garlic cloves

1 pint almond milk

1 cup roasted Marcona almonds

3/4 cup lemon juice

salt to taste

black pepper to taste

1 tablespoon mushroom soy sauce

1 tablespoon tamarind paste

1 teaspoon Espelette pepper or Espelette jam (chili flakes or paprika can be substituted)

1 teaspoon extra virgin olive oil

1 cup grated Grana Padano


1. Add all the ingredients to a Vitamix or blender, except the olive oil and cheese.

2. Blend till smooth.

3. Add the cheese and blend.

4. Pour the olive oil in at a slow stream while the blender is running.

Bruised Kale and Marcona Caesar Serves Four


1 lemon (for juicing and zesting)

1 teaspoon salt

4 broad leaves of Tuscan kale

4 broad leaves of curly kale

extra virgin olive oil to drizzle

1/4 cup grated Parmesan

Almond Caesar dressing (see recipe above)

1/4 cup shaved Parmesan

3-4 Marcona almonds for grating

1/2 cup focaccia breadcrumbs (or panko breadcrumbs or other type)


1. Separate the kale from its spine and rip into shreds and place in a large bowl

2. Zest the lemon with a microplane grater on top of the kale, add the lemon juice and salt and begin massaging the kale with your hands for a couple of minutes.

3. Add the grated Parmesan cheese and drizzle with olive oil.

4. Divide dressing among four plates, spreading evenly across the plate in a zig zag pattern.

5. Place kale mix on top of the dressing on each of the four plates, then grate each plate with almonds.

6. Add breadcrumbs and top with shaved Parmesan.

Napa Cabbage Salad with Buttermilk Dressing

https://smittenkitchen.com/2008/07/napa-cabbage-salad-with-buttermilk-dressing/Adapted from Gourmet, November 2007

The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. This is my new go-to creamy dressing. I am sure it would equally delicious with some crumbled blue cheese mixed in, if you’re into that kind of thing.

The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl. Like your lunch tomorrow.

1/2 cup well-shaken buttermilk

2 tablespoons mayonnaise

2 tablespoons cider vinegar

2 tablespoons minced shallot

1 tablespoon sugar

3 tablespoons finely chopped chives

1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)

6 radishes, diced

2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Zucchini Fritters

Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini

1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive or another oil of your choice, for frying

To serve (optional)

1 cup sour cream or plain, full-fat yogurt

1 to 2 tablespoon lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Date, Feta and Red Cabbage Salad


If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.

Serves 4 to 6 as a side

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin

3 tablespoons olive oil

2 tablespoons lime or lemon juice (I use lime)

Salt and red pepper flakes (I used the mild Aleppo variety) to taste

About 1/2 cup pitted dates, coarsely chopped or sliced

4 ounces feta, crumbled into chunks

1 tablespoon chopped flat-leaf parsley

2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.

Zucchini and Ricotta Galette


Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water


1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves


1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Shrimp with Zucchini Noodles

Prep Time: io minutes Cook Time: 10 minutes
Total Time: 20 minutes Servings: 4

Shrimp served in a lemony, garlicky and buttery
sauce over a bed of light and fresh zucchini noodles,
aka zoodles; a lighter take on shrimp scampi.


1 tablespoon olive oil

1 tablespoons butter

1 pound (16-24) shrimp, shelled and deveined
4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1/4 cup white wine or chicken broth or shrimp broth

1 tablespoons lemon juice

1 medium zucchini, cut into noodles
salt and pepper to taste

1 teaspoon lemon zest
1 tablespoon parsley, chopped

Heat the oil and melt the butter in a pan over
medium-high heat until frothing, add the shrimp,
cook for 2 minutes, flip, add the garlic and red
pepper flakes and cook for 1 more minute before
setting the shrimp aside.

  1. Add the white wine and lemon juice to the pan,
    deglaze it, simmer for 2 minutes, add the zucchini
    noodles and cook until just tender, about 2
    minutes, before seasoning with salt and pepper,

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