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Sautéed Bok Choy

6/8/2022

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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.





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Carrot Slaw

6/1/2022

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This recipe is adapted from a Bobby Flay original.

Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar 
  • 1 teaspoon Dijon mustard
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons olive oil
  • 3 large carrots, peeled and shredded
  • 2 tablespoons chopped fresh parsley 
Directions
  1. In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
  2. ​Whisk in the olive oil until completely blended.
  3. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
  4. Add the parsley and toss.
  5. Chill 30 minutes before serving.


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Sauteed Broccoli

4/28/2021

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Ingredients
  • 1 pound broccoli florets
  • ​​3 tablespoons finely grated Parmesan cheese
  • 1 teaspoon brown sugar (or maple syrup)
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
​
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.


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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Picture
Picture
Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley

POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste


  1. Heat 2 tablespoons of olive oil in a large, wide skillet.
  2. ​Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
  3. Remove the garlic from the pan and discard.
  4. ​Remove the onions with a slotted spoon to a bowl and set aside.
  5. Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
  6. ​Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
  7. Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
  8. ​While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
  9. When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.
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Roasted Spicy Cauliflower

8/28/2019

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Picture
  1. Serves 5 to 6
2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed


  1. Preheat oven to 475°.
  2. ​Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
  3. Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
  4. ​Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
  5. Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
  6. ​Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
  7. Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.
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  • Home
  • Updates
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