Posted (Lori) in News



3 tablespoons extra-virgin olive oil

2 pounds large carrots, peeled and cut into 1-inch chunks

Salt and pepper

2 cloves garlic, minced

6 ounces feta cheese, crumbled

2 tablespoons freshly chopped mint leaves

Pinch of crushed red pepper (optional)

In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.

Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.

Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.

With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.

To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.


2 tablespoons extra-virgin olive oil

8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces

1 ½ pounds brussels sprouts, trimmed and sliced 1/4-inch thick

Salt and pepper

3 garlic cloves, minced

½ teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)

2 tablespoons roughly chopped parsley

In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.

Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.

Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.

Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.


4 garlic cloves, minced

2 teaspoons minced ginger

½ teaspoon red pepper flakes

1 star anise, broken in half

2 teaspoons soy sauce (more to taste)

2 tablespoons Shao Hsing rice wine or dry sherry

2 tablespoons peanut or canola oil

1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds

1 medium carrot, cut into julienne

Salt to taste

2 tablespoons minced chives, Chinese chives or cilantro

Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.


3 pounds small turnips or daikon radish

3 tablespoons olive oil



2 small garlic cloves, finely chopped

1 tablespoon capers, rinsed and roughly chopped

Zest of 1/2 lemon

3 tablespoons flat-leaf parsley, roughly chopped

Juice of 1/2 lemon, or to taste

Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.

Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

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