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Ingredients
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Ingredients
Ingredients
2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 1 heaping teaspoon sea salt Freshly groun black pepper 3 medium sweet potatoes (1½ pounds), peeled and cubed 1 apple, peeled and chopped 3 garlic cloves, minced 1 teaspoon grated ginger 1 teaspoon coriander ½ teaspoon smoked paprika 1 teaspoon apple cider vinegar 3 to 4 cups vegetable broth 1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish Instructions
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PREPARATION 1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using). 2. Sauté the garlic. 3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt. 4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve. Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces 2 cloves garlic, unpeeled Extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons tahini 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 1 lemon, juiced Preparation
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Directions
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For the dressing
PREPARATION 1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days. 2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side. Ingredients
For the dressing: 4 tablespoons olive oil 6 tablespoons apple cider vinegar 1 teaspoon sugar, honey or maple syrup to taste 1 teaspoon Dijon mustard salt, to taste pepper, to taste juice from 1 lime, optional For the salad: 6 ears corn, shucked 2 tablespoons olive oil 1/4 red onion 2 cups cherry tomatoes, sliced in half 1 avocado, cubed 1 cup spinach Preparation
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Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.
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For the Salad:
Instructions
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2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound Preparation
The perfect combination of sweet and savory and ready in 30 minutes.
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16 ounces fresh ricotta 3 tablespoons good-quality extra-virgin olive oil juice of one lemon 1 tablespoon lemon zest 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 10 large leaves fresh basil, rinsed, patted dry and chiffonaded 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds Directions 1. In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use. 2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches. 3. Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt. 4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund. 5. Serve immediately or refrigerate until ready to serve. Ingredients
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Directions
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Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients 1 pound baby bok choy 1 1/2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Pinch crushed red pepper flakes Sea salt Half of a lemon, cut into wedges Directions 1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown. 3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. 4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch. 5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side. This recipe is adapted from a Bobby Flay original.
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ADDITIONAL OPTIONAL INGREDIENTS
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2 cups tightly packed fresh arugula 1 clove garlic 1 tablespoon freshly squeezed lemon juice (about ½ lemon) pinch of red pepper flakes (optional) ⅓ cup shredded Parmesan cheese ½ cup good extra virgin olive oil handful of walnuts, pine nuts or almonds (optional) salt and pepper, to taste Instructions
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December 2025
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