Grilled Fennel Salad with Fresh Herbs and Parmesan

INGREDIENTS:

• 2 fennel bulbs, sliced

• olive oil

• fresh herbs like basil, parsley and thyme and some fennel fronds

• lemon juice and zest

• Parmigiano Reggiano shavings

PREPARATION:

1. If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.

2. Cut off any hard and inedible outer parts.

3. Trim a tiny bit off the bottom, the core helps to keep your slices in tact.

4. Holding your fennel bulb upright cut ¼ inch slices vertically from top to bottom.

5. Brush each side with olive oil and a sprinkling of salt and pepper.

6. Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.

7. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.

8. Garnish with the shavings of Parmigiano Reggiano.

9. Delicious slightly warm or at room temperature.

Burst Cherry Tomato Pasta

INGREDIENTS:

• ½ cup extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 2½ lb. cherry tomatoes (about 4 pints)

• 2 large sprigs basil, plus 1 cup basil leaves, torn if large

• ¾ tsp. crushed red pepper flakes

• 1½ tsp. kosher salt, plus more

• Pinch of sugar (optional)

• 12 oz. casarecce or other medium-size pasta

• 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

PREPARATION:

1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

Spaghetti with Baby Kale, Chicken and Capers

INGREDIENTS:

• 1/3 cup olive oil 

• 3/4 cup shallots or yellow onion 

• 6 cloves garlic 

• 12 ounces spaghetti 

• 1 dash Kosher salt 

• 12 ounces boneless, skinless chicken breast 

• 1/2 cups sundried tomatoes packed in oil 

• 1/4 cup capers 

• 6 ounces baby kale

• 1/4 cup fresh basil 

• grated lemon zest 

• grated Parmesan cheese 

• pinch red pepper flakes

PREPARATION:

1. Place a very large skillet over medium heat. When the pan is hot, add the olive oil, shallots and pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes.

2. Bring a large pot of water to a boil and add 1-1/2 tablespoons of kosher salt. Add the spaghetti and cook according to package directions until al dente (firm but not hard).

3. Meanwhile, add the chicken to the skillet and cook for 1 minute. Add the sundried tomatoes, capers and baby kale, stirring to distribute the ingredients, and cook until the kale starts to wilt, 2 or 3 minutes. (You may need to add the kale in batches, depending on the size of your pan.)

4. Transfer the hot spaghetti to the skillet with tongs, reserving two cups of the pasta cooking liquid. Add half of the liquid to the skillet and continue cooking, stirring constantly, until the kale is tender, the chicken is cooked through, and the mixture is hot, about 5 minutes. Adding more pasta cooking water as needed if the mixture seems dry.

5. Stir in the basil and lemon zest,  and season to taste with salt. Divide the pasta among 4 warmed shallow bowls. Garnish each with Parmesan and serve immediately.

Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes

INGREDIENTS:

• 8 ounces of cream cheese (you can substitute ricotta if you like)

• 1/4 cup finely diced garlic scapes

• 1 teaspoon sweet basil chopped as finely as possible

• Salt and pepper to taste

• 1 baguette

• 2 to 4 small tomatoes sliced thinly (you can substitute cherry tomatoes if you like)

PREPARATION:

1. Preheat the grill to a low heat.

2. Slice baguette thinly.

3. Chop the garlic scapes and basil by hand, or use a food processor.

4. Toss the cream cheese in a mixer or food processor, toss in garlic scapes and basil, pulse first, then mix until combined.

5. Spread the cream cheese mixture over top of the bread slices. Place each one on a rimmed cookie sheet. You could also use a pizza or grilling stone for this recipe

6. Top with tomatoes.

7. Place the cookie sheet on the grill, place the lid down and allow to cook for about 2 to 4 minutes. You just want to toast the bread, and slightly melt the cheese.

8. Alternately you could grill the bread first then top after. Personally I like the cheese a bit melted.

9. Remove from grill and plate.

10. Serve immediately.

Cilantro Black Rice with Roasted Garlic Scapes & Asparagus

INGREDIENTS:

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika 

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

PREPARATION:

1. In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water.  Bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed.  Remove from heat and let it sit covered for 10 minutes.  When ready to serve, discard cilantro stems and fluff with a fork. 

2. While the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment.  In a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons).  Turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left.

3. In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside.

4. In large serving bowl, combine the rice,  scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly.  garnish with remaining almonds and herbs.  serve and enjoy!