Miso Glazed Carrots

How Many Does It Serve? 

4-6 People

What Do We Need? 
 

8 pounds carrots, peeled and halved lengthwise
10 strips Meyer lemon peel, plus 1 cup fresh Meyer lemon juice 2 tablespoons white or yellow miso
½ cup (8 tbsp) unsalted butter
4 tablespoon honey
Sea salt

How Do We Make it? 

 

  1. Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season with sea salt.

  2. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more.

  3. Serve!

Polenta With Leafy Greens, Sauerkraut Pesto and Smoky Chickpeas.

How Many Does It Serve? 

4-6 people

What Do We Need To Make Pesto? 

3 cups chopped mixed leafy greens (spinach, arugula, chard)
1/2 cup basil
1 cup sauerkraut
¾ cup olive oil
4 tablespoons sunflower seed
Pinch Salt
Pinch Black Pepper

 

What Do We Need To Make Chickpeas? 

4 tablespoon olive oil
5 cups chickpeas, drained and rinsed if using canned
4 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt

How Do We Make It? 

  1. Bring salted water or vegetable stock to a boil, add polenta slowly while stirring to prevent clumps. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes. If it starts to get too thick add more vegetable stock.

  2. While the polenta cooks, combine the ingredients for the pesto in the blender, running until everything is well combined. Set aside.

  3. To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.

  4. To serve, add the pesto into the polenta to taste, top with cooked chickpeas, and serve any extra pesto on the side.

Carelian Pies

How Many? 

Serves 20

What Do We Need?

For filling:
1/2 cup water
3 cups whole milk
1 cup sushi rice
1 teaspoon kosher salt

For dough:
1 cup rye flour
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 cup water
1 tablespoon canola oil

For brushing:
1/2 stick unsalted butter
1/4 cup water
3/4 teaspoon kosher salt

How Do We Make It?

  1. For the filling: In a saucepan combine water, milk and rice. Bring to a boil then stir, cover, and cook over low heat for 20 minutes, stirring occasionally, until the liquid is completely absorbed and the rice is soft and creamy. Season rice porridge with salt and let cool for 20 minutes. Prepare the dough while rice is cooking.

  2. For the dough: Preheat oven to 520 degrees. Dust two baking sheets with rye flour.

  3. In a medium-sized bowl, combine rye flour, all purpose flour, and salt. Stir to combine. Add water and oil and mix until a stiff dough forms. Shape into a ball.

  4. On a lightly rye-floured surface, roll out the dough into a 1/8-inch thick round. Using a round cutter (3 inches in diameter), cut into circles. Roll the circles into thin round crusts. Use some flour to help with the rolling. Take the dough that’s left from cutting the rounds and repeat until no dough is left. Fill the crusts with a thin layer (2 tablespoons) of rice porridge, leaving at least a 2/5-inch space between filling and outer rim of crust. Start pinching and folding the dough over the filling, starting from the middle to make an oval-shaped pastry, leaving the center of the filling exposed. Place on the prepared baking sheet.

  5. Bake for 10 to 12 minutes until slightly browned. While pies are baking, melt butter and stir in water and salt. Remove pies from the oven and brush with the butter mixture.

  6. Enjoy warm or at room temperature. Serve with egg butter if desired. 

DOUBLE SQUASH FRITTERS WITH SWEET PEPPER SAUCE

How Many?

Makes 12 fritters

What Do We Need?

For the fritters:
1 medium delicata squash
2 medium globe squash (or zucchini)
1 yellow onion
1 egg
3 tablespoons whole wheat flour
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons oil, for cooking
1/2  bunch cilantro (optional)
1 bunch chives

For the sweet pepper sauce:
2 cloves garlic, peeled and minced
1 teaspoon olive oil
5 sweet red bell peppers seeds removed, roughly chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste

How Do We Make It?

  1. For fritters: Cut delicata squash lengthwise then remove all seeds with a metal spoon. Grate the two halves. Grate the globe squash and peel, then thinly slice the onion.

  2. In a medium bowl, whisk the egg with a fork. Add grated squash (both kinds), sliced onion, flour, smoked paprika, salt and pepper to the egg and mix lightly until it reaches the consistency of batter.  

  3. Heat oil in large sauté pan over medium heat. Drip batter into heated pan to form small circular pancakes or long, stick-like shapes (for ease of dipping) and pan-fry for 3-4 minutes each side, or until crispy. Remove from pan with a spatula and place onto a plate with paper towel to cool.

  4. For pepper sauce: Peel and mince the garlic. Cut peppers in half, scrape out the seeds and chop them into rough pieces. Sauté garlic in heated saucepan with olive oil. Add peppers, apple cider vinegar, honey, salt and pepper. Simmer over low heat for 15 minutes, stirring often to prevent it from burning. Puree in blender or food processor until smooth.  

  5. Garnish fritters with chopped cilantro and chives. Serve with pepper sauce on the side, for dipping, or on top.

Frittata

How Many? 

Makes about 24 slices

What Do We Need?

1 pound fingerling potatoes, washed
2 ears of corn
12 large eggs
4 ounces sharp cheddar cheese, grated
1 bunch basil, chiffonade
5 ounces (1/2 cup) sour cream
2 teaspoons Kosher salt
Black pepper

How Do We Make It?

  1. In a large saucepan, place potatoes and enough water to cover by 2 inches. Add a generous amount of salt and bring to a boil, partly covered, over medium heat. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 15-20 minutes (this will depend on the size of the potatoes). Drain potatoes and place uncovered on heat for 5-10 seconds, shaking pan carefully to let the potatoes dry completely. Let cool and slice. (You can cook potatoes 3 days ahead.)

  2. Preheat oven to 400 F. Grease one 1/2 baking sheet and line with parchment paper.

  3. Husk corn and cut the kernels off the cob, cutting close to the cob, into a large mixing bowl. Grate cheese and chiffonade basil. Add to bowl.

  4. Crack eggs into the bowl. Mix in sour cream, salt, freshly ground black pepper, and 6 tablespoons of water. Whisk until combined.

  5. Distribute sliced potatoes evenly onto bottom of the pan. Pour in the batter and shake until evenly spread.

  6. Bake for about 15-20 min, until frittata is barely set. Let cool for 5 minutes and cut into squares.

Herbed Ricotta Cheese

How Many? 

Makes 3 cups

What Do We Need?

8 cups whole milk
4 cups heavy cream
2 teaspoons Kosher salt
6 tablespoons good white wine vinegar
Chopped fresh herbs of your choice

How Do We Make It?

  1. Set a large sieve or colander over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

  2. Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally to prevent scorching. Be careful to not let the milk boil over!

  3. When it comes to a boil, turn off the heat and stir in the vinegar. Allow the mixture to stand for 1-2 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

  4. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

  5. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

  6. Enjoy fresh or with your choice of fresh herbs. It can be fun to put chopped herbs into bowls served on the side and allow guests to make their own blend.

Homemade Ravioli

What Do We Need?

For the dough:
1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina or polenta, for the baking sheet

For the filling:
2 cups milk ricotta cheese
3 large eggs
1/2 cup grated parmigiano-regiano cheese
1/4 cup chopped fresh parsley

How Do We Make It?

  1. Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.

  2. Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.

  3. Mix the filling. Mix the ricotta, eggs, and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.

  4. Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).

  5. Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter.

  6. Transfer to a baking sheet dusted with flour.Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.

  7. Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

Hot Smoked Trout

How Many?

Serves 4-6

What Do We Need?

2 pounds (4 fillets) fresh boneless skin-on trout (or cod/salmon)
Kosher salt
1 alder wood smoking bag

How Do We Make It?

  1. Please read smoking bag manual before beginning smoking.

  2. Preheat oven to 500 degrees. Season fillets with salt. Place 4 fillets in 1 bag lengthwise, so that the tail of one fillet meets another fillet's head. Repeat with remaining fillets and close bags tightly.

  3. Place smoking bags in the oven. Cook for about 13-20 minutes, depending on fish. Take bags out of the oven and let sit unopened for 5 minutes.

  4. Open bag carefully from the top. Serve fish warm with desired condiments. 

Orecchiette with Summer Corn, Tomato, and Oregano Sauce

Recipe by Chef Michelle Minori of Barzotto

What Do We Need?

For the orecchiette:
2 cups semolina flour
2 cups 00 flour
1 cup warm, salty water

For the sauce:
1 ounce fresh corn kernels
1 ounce cherry tomatoes, cut in half
2 ounces orecchiette
2 ounces corn stock
1 tablespoon olive oil
1 tablespoon butter
Juice of 1 lemon
Oregano
Salt to taste

How Do We Make It?

  1. For the orecchiette: Mix the flours together in a bowl. Add salt to warm water so that it tastes slightly salty. In a KitchenAid or large bowl, add flours, then slowly drizzle in water while stirring until a dough forms. Knead on the table for a couple of minutes or until smooth. Allow the dough to rest for 20 minutes.

  2. For the sauce: While your orecchiette dough is resting, shuck the corn. Peel the husks back from the corn and discard. Carefully use a knife to cut the kernels from the cob. Put the cobs into a pot and cover with cold water. In order to make corn stock, bring the pot of water and cobs to a slow boil and let cook (about 30 minutes). Cut the cherry tomatoes in half to get them ready for our sauce. Pick the oregano leaves off the stems and set aside for your sauce as well.

  3. To form the orecchiette: To shape the pasta, cut each ball of dough into 8 portions. Roll one portion at a time into long ropes. Keep the remaining pieces covered with a damp towel. Using a bench scraper or a knife, cut each rope into little pebbles about a 1/2 inch long. Using the back of a butterknife, push down on the pebble of dough until it flips over and creates a little ear-like shape. Continue until all your dough is shaped.

  4. Fill a large pot with water and bring to a boil. Once the water is boiling, add some salt so that it tastes like the ocean. Add your beautiful oricchiette to the water and stir so that they float around in the water with lots of space. They will take about 5 minutes to cook.

  5. Meanwhile, put a pan over medium heat and add 1 tablespoon of olive oil. When your pan is hot, add 1 ounce of corn kernels to the pan and sautee until softened. Add in your tomatoes and cook until just warm. Toss in your freshly picked oregano. Once everything is aromatic, use a ladle to add 2 ounces of your corn stock to the pan and toss in 1 tablespoon of butter to thicken your sauce. Add a squeeze of fresh lemon juice and season with salt.

  6. Drain your pasta once it's cooked, and serve with your sauce. Enjoy with a friend or family!

Souffle

What Do We Need?

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
6 ounces sharp Cheddar
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight, plus 1/2 ounce water)
1/2 teaspoon cream of tartar

How Do We Make It?

  1. Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

  2. Preheat oven to 375 degrees F. In a small saucepan, heat the butter. Allow all of the water to cook out.

  3. In a separate bowl, combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

  4. In a different bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

  5. In a new bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Spiced Lamb Meatballs with Ras el Hanout Spice Mix

How Much?

Makes 20 medium meatballs and 3/4 cup ras el hanout

What Do We Need?

For the meatballs:
2 medium garlic cloves
1/3 bunch oregano
1/3 bunch mint
1/4 cup raisins
1 tablespoon tomato paste
1 1/2 tablespoons ras el hanout (see below)
1 pound ground lamb
Salt and black pepper to taste

For the ras el hanout:
4 tablespoons fennel seeds
4 teaspoons black peppercorns
2 teaspoons ground cloves
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons ground cardamom

How Do We Make It?

  1. For the ras el hanout spice mix: Grind fennel and pepper in a spice mill until turned into a semi-fine powder. Combine with the other spices and store in an airtight container.

  2. For the meatballs: Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  3. Peel and mince garlic. Pick oregano leaves from stems and mince. Pick mint leaves from stems and chiffonade. Mince raisins and add to a mixing bowl along with garlic, herbs, and the rest of the ingredients, along with a few healthy pinches of salt and ground pepper. Massage mixture with your hands until fully incorporated.

  4. Form medium-sized meatballs (keep size consistent) and place on prepared baking sheet. Bake for 12-15 minutes until no longer pink inside.

SUMMER CHICKEN CURRY

Recipe adapted from Hollie Greene of JoyFoodly

How Many?

Serves 4

What Do We Need?

1/2 cup vegetable oil
5 skinless, boneless chicken thighs
2 teaspoons kosher salt
1 tablespoon curry powder
1 tablespoon fresh ginger, peeled and minced
1/2 yellow onion, chopped
2 garlic cloves, minced
2 cups cherry tomatoes
1 1/2 cups chicken broth
Juice of 1 lime
1 bunch cilantro, chopped

How Do We Make It?

  1. Dry off chicken thighs with paper towels. Lightly sprinkle with 1 teaspoon salt. 

  2. Cut off the stems of the green beans (you can leave the tails on). Cut the green beans into bite-sized pieces. Rough chop the cilantro (you can use it at the end of cooking to garnish your dish).

  3. Heat 1/8 cup of the oil in a deep skillet or Dutch oven and sear chicken, 2 minutes per side. Remove chicken and set aside on a plate.

  4. On very low heat, add curry powder to the remaining 1/8 cup oil. Allow the spices to warm up, releasing their beautiful aroma. 

  5. Add the garlic, onion, ginger, and a pinch of salt and sweat on low heat for about 3 minutes. Add all the chopped vegetables (keep cherry tomatoes whole) and stir together. 

  6. Return the seared chicken to the pot and add the chicken broth. The broth should come up around its sides but not completely cover the chicken. 

  7. Turn the heat on the burner to medium-low. Scrape the bottom of the pan with a wooden spoon where the chicken was seared. This will release the brown bits that stuck to the bottom of the pan that have a ton of flavor. 

  8. Bring the sauce to a low simmer, cover the pan with a lid and turn your heat down to low. After 12-14 minutes, remove the lid on the pan. Check chicken thighs. They should be cooked through and still very moist and tender. 

  9. Taste for seasoning (salt and pepper). Add the juice of the lime and the chopped cilantro before serving. Alternatively, you can serve with wedges of lime on the side. 

Summertime Chicken Skewers

How Many?

Serves 8

What Do We Need?

1/2 teaspoon kosher salt
1 1/2 pounds boneless chicken thighs
1 cup mixed summer squash
1 cup red onion
1 head of cauliflower
1 cup mixed sweet peppers
1 cup shiitake mushrooms

How Do We Make It?

  1. Chop the chicken into cubes and toss with the salt. Transfer the cubed chicken into a bowl and coat with salsa verde. Allow to marinate while you cut the veggies.

  2. Chop the veggies into similar sized cubes. Break the cauliflower off into florets. The small squashes and mushrooms can go on the skewer whole, along with the cauliflower florets.

  3. To make the skewers, begin threading each veggie and cubes of chicken onto the skewers. Continue until you have filled the skewer.

  4. To grill: Heat a grill over medium heat for 15 minutes. Turn the grill to medium-low heat and cook the skewers for 7 minutes per side until done. As an alternative, you can cook the skewers in an oven at 325 degrees for 15 minutes.

TOMATO BRUSCHETTA

What Do We Need?

1 narrow Italian or French loaf of bread
1 tablespoon young garlic, minced
2 tablespoons extra virgin olive oil

For topping:
2 large heirloom tomatoes, chopped
1-2 tablespoons fresh basil, chiffonade
2 teaspoons lemon juice or balsamic vinegar
1/2 cup seasonal market vegetable of your choice, small diced (ie: summer squash, kale)
Freshly ground salt and pepper to taste

How Do We Make It?

  1. Preheat oven on broiler setting.

  2. Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on a sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 minutes for the second side.

  3. Remove bread from the oven and let cool until able to touch and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper.

  4. Mix together all of the topping ingredients and place on top of toasted baguette just before serving.

VEGETABLE SPRING ROLLS

What Do We Need?

4 carrots, peeled and shredded
1 cup lettuce, julienned
1 package firm tofu sliced cup
1 red bell pepper, julienned
1 bunch cilantro, washed and picked
1 bunch mint, washed and picked
1 package rice paper wrappers

How Do We Make It?

  1. Warm water for soaking rice paper wrappers.

  2. Wash and prepare all filling ingredients and set out in bowls, buffet style. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds, or until soft.

  3. Transfer the spring roll wrapper onto a cutting board or plate. Place about 3 tablespoons of the filling ingredients about 1/3 of the way from the bottom of the wrapper. Bring the bottom edge over the filling and fold in the sides tightly, and finish rolling.

  4. To serve, slice the roll in half on a bias. Serve with desired dipping sauce.

VEGETABLE CURRY

What Do We Need?

1/2 cup red onion, diced
6 large carrots, slicked in thick rounds
1 cup green beans, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons curry powder
1 teaspoon cumin seeds or black mustard seeds
1 cup water or vegetable broth

How Do We Make It?

  1. Add the olive oil to a pan on medium high. When oil is heated, add the cumin seeds and cook for about 30 seconds, stirring constantly. Add onions and cook until onions become soft and slightly translucent. 

  2. Add the carrots and cook an additional 2-3 minutes stirring frequently. Add the curry powder and stir to combine and cook for about 1 minute. 

  3. Add the green beans and water. Cover and simmer for 15-20 minutes, until all the vegetables are soft. 

  4. Serve with naan or rice and enjoy!