1/2 small garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems
Combine garlic and a pinch of salt in a large salad bowl.
Mash to a paste with a fork.
Mix in vinegar, then oil and chives; season with salt and pepper.
Add greens and herbs and toss to coat.
1 cup cold buttermilk
8 tablespoons butter plus one more for brushing
2 cups all-purpose flour more for counter
1 teaspoon sugar
½ teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon kosher salt
1 ¼ cups finely shredded cheddar cheese
¼ cup finely sliced fresh chives extra for garnish, if desired
Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes).
Place butter in a microwave-safe bowl, cover with a paper towel over the top and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar and salt in a large bowl. Add cheese and chives. Stir to combine.
After buttermilk has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
Add buttermilk mixture to dry ingredients and stir with a sturdy spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff.
Generously spread flour over your work surface. Dump biscuit dough from the bowl onto a prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 20-30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch square. It should be 1 1/2-2-inches in height.
Cut as many biscuits as you can with a biscuit cutter (this will depend on what size cutter you use). Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small circle and cut more biscuits. Transfer last biscuits to the sheet pan, spacing about 1 1/2 inches apart. (See Café Tips in post for an even easier cutting technique).
Place in oven and bake until tops are a medium golden brown and crisp, 10 to 15 minutes. Start checking after about 8 minutes, as every oven is different.
Melt remaining tablespoon of butter and brush tops of hot biscuits with melted butter. Sprinkle with more finely sliced fresh chives. Serve and enjoy!
1 stick unsalted butter at room temperature
¼ cup chopped fresh chives
⅓ cup finely grated parmesan cheese
Place all the ingredients in a bowl and mix with a fork/spoon until well combined.
Enjoy with bread, roasted or baked potatoes, steak, etc.
Store in a jar/ramekin or wrapped in plastic wrap in the fridge.
When stored properly, this compound butter should last up to 1 week.
2 cups diced rhubarb stalks
1½ tbsp organic evaporated cane juice
2 sliced fennel bulbs
2 tbsp extra-virgin olive oil
1/8 tsp each sea salt
Fresh ground black pepper
1/4 cup chopped unsalted pistachios
2 tbsp balsamic vinegar
6 cups baby spinach
4 thinly sliced chives
3 tbsp crumbled goat cheese
Preheat oven to 450°F. In a single layer on a large baking sheet, toss diced rhubarb stalks with organic evaporated cane juice.
On a separate large baking sheet, toss fennel bulbs with 1 tbsp extra-virgin olive oil and sea salt and fresh ground black pepper.
Roast rhubarb until tender, about 7 minutes. Roast fennel until tender, about 20 to 25 minutes.
Set aside both sheets to cool slightly. In a large skillet on medium, toast chopped unsalted pistachios, stirring occasionally, until fragrant, about 3 minutes. Set aside.
In a large bowl, whisk balsamic vinegar, 1 tbsp extra-virgin olive oil and salt and pepper, to taste. Add baby spinach, chives, roasted rhubarb and fennel; toss to coat with dressing. Garnish with crumbled goat cheese and toasted pistachios.
1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces
1½ tsp. flaky sea salt, plus more
½ cup coarsely chopped raw pistachios
1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling
½ tsp. freshly ground black pepper, plus more
1 sprig thyme
½ tsp. finely grated orange zest
½ tsp. sugar
2 Tbsp. apple cider vinegar
2 tsp. honey
1 cup parsley leaves with tender stems
1 Tbsp. thinly sliced chives
3 oz. Parmesan, shaved, plus more for serving
Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.
Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.
Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.
Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.
Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.
