Spinach Salad with Pickled Onions and Fresh Strawberries

They’re here, they’re here! It’s STRAWBERRY season at last!

Dressing
1 red onion, sliced thinly
Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar

Salad
2 bunches Nash’s spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper, to taste
Handful of fresh sliced strawberries
Toasted sunflower or pumpkin seeds (optional)

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. This step can be prepared up to one week ahead of time.

Place the spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients. Whisk together until fully incorporated and pour over the greens (pour in 3/4 of the dressing and then toss, and then add the rest if needed).

After that time, add about half of the pickled red onions (the rest will stay for beyond 1 week in the fridge) and the sliced fresh strawberries. Serve immediately with extra fresh pepper, if desired, or sprinkle with toasted sunflower or pumpkin seeds.

We thank Virginia Newman for this original recipe.

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Posted on June 3, 2016

Strawberry-Avocado Salad

One serving of strawberries gives you half your day’s dose of Vitamin C, plus antioxidants and fiber. Eat up!

1/4 cup finely diced fresh strawberries
2 tablespoons finely chopped shallot
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh tarragon
5 cups mixed baby lettuces
3 cups quartered fresh strawberries
1 avocado, sliced
3 tablespoons toasted pine nuts

Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture.

Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.

We thank www.cookinglight.com for this delicious recipe.

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Posted on May 26, 2016

Hoisin-Glazed Pork Chops

Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.

Makes 4 servings.

2 tablespoons vegetable oil
3 cloves garlic, finely chopped
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
2 tablespoons tahini
2 teaspoons Sriracha
Kosher salt
Freshly ground pepper
2 x 1 1/2″-thick bone-in pork rib chops (about 1 pound each), patted dry

Heat oil in a medium saucepan over medium heat. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.

Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.

Preheat a large skillet, preferably cast iron, or grill pan over medium heat. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135 degrees, 15-18 minutes. (Cooking time will depend on thickness of the chops.) Transfer to a cutting board and let rest at least 10 minutes. (Pork will come to 145 degrees as it sits.) Serve with reserved hoisin sauce spooned over.

We thank the March 2016 issue of Bon Appetit for this recipe.

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Posted on May 11, 2016

Skillet Huevos Rancheros

Eggs 1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Posted on May 11, 2016

Kidney Bean Sloppy Joes

We are rolling into picnic season, so we thought we’d offer a meatless version of this classic. It makes about 8 servings.

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
3/4 cup dried Nash’s kidney beans, soaked for 12-24 hours, drained, and cooked
8 rolls of your choice

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and green pepper and sauté until tender. Stir in tomatoes, garlic, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.

Prepare cooked kidney beans by roughly chopping before adding to the skillet. Once added, cook for an additional 5 minutes.

Spoon bean mixture evenly into rolls of your choice and serve immediately. Enjoy this childhood classic!

Recipe adapted from allrecipes.com.

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Posted on April 7, 2016

Kale Raab with Lemon and Butter

This simple recipe is a perfect side dish to any spring meal.

1 bunch kale raab, stalks and leaflets
1 tablespoon butter
Juice from half a lemon
Splash of white wine or sherry

Melt butter in a large sauté pan over medium-high heat. Cut the very ends off the raab and rinse well. Then, add the whole lot (still wet) to the pan. The kale should be moist enough for the sauté, but don’t hesitate to add a splash of water or chicken broth if the pan starts to dry. Sauté over medium-high heat for a few minutes, until the leaves wilt and the stems are fork tender.

Add the lemon juice and a splash of wine. Sauté the kale for a moment longer, and serve while still hot.

Recipe adapted from OutlawGarden.com.

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Posted on March 29, 2016

The Perfect Pork Chop

Preheat the oven to 350°F. Rub down the chops with salt, pepper, paprika, garlic, etc.

Heat up a skillet (cast iron, if possible) on medium-high with a little lard, oil, or butter. When ready, put chops on skillet for 2-3 minutes per side, until browned. Put the whole skillet in the oven for 10 minutes.

Remove from oven and let rest for 10 minutes. This is important to make the perfect pork chop!

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Posted on March 25, 2016

Hearty Vegetable and Red Lentil Soup

On some days, a bowl of warm soup can soothe your senses and bring comfort. This vegetable lentil soup recipe from Mercola.com reader Marina Korsakova-Kreyn does just that by providing a harmonious blend of different vegetables and spices for a mouthwatering experience.

3 cups red lentils
1 large onion
5 medium carrots
5 medium potatoes
1 large sweet potato
1 inch fresh ginger root
4 medium cloves of garlic
1 teaspoon curry powder
1 teaspoon turmeric
Salt, to taste
Cayenne pepper, to taste
1 tablespoon dry seaweed mix (optional)

Boil 3 quarts filtered water in an 8-quart pot. Add lentils. Add all vegetables (washed, uncut, and unpeeled) to the boiling water. Add ginger (peeled but uncut) and 3 cloves of garlic.

Add turmeric, curry powder, salt and cayenne pepper to taste. Cook vegetables, ginger and garlic until ready, about 30 minutes. Use a ladle to take them out on a big plate, and let them cool for about 20 minutes (while lentils continue simmering).

Blend cooled vegetables, ginger, and garlic in batches with generous amount of filtered water. Return to pot with now-cooked lentils and reheat. Add finely minced clove of garlic (add salt if needed).

Note: If using seaweed, reconstitute them in 2 cups of boiling water, let them cool, and then blend along with vegetables.

Prep and cook time: 2 hours
This recipe makes 20 servings.

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Posted on March 22, 2016

Fresh Nettle Tea

Stinging nettle loses its sting when you steep it, steam it, saute it, or put it in your blender.

Finely chop four heaped teaspoons of fresh nettle. Boil four cups of filtered water and remove from the heat. Add the nettle to the water and steep for 20 minutes with the lid on. Drink hot or cold.

You can also tie up your bundles of fresh nettle to dry, and enjoy nettle tea all spring long. Use 1 teaspoon dry tea to ounces water to make a strong, invigorating cup.

Recipe courtesy of herbsandoilsworld.com.

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Posted on March 17, 2016

Blender Aioli

Easy aioli!

Makes 2 cups

1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon soy sauce
2-3 medium cloves garlic, coarsely chopped
1 egg
1 egg yolk
3/4 cup olive oil
1/2 cup vegetable or olive oil

Put everything except the oils in the blender. Blend on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish.

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Posted on March 8, 2016