Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Sautéed Cabbage with Fennel and Garlic

INGREDIENTS:

• 1 small head cabbage (1 1/4 pounds), cored and sliced thin

• 1 tablespoon extra-virgin olive oil

• 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

• Salt

• 2 garlic cloves, minced to paste

• 1/4 teaspoon red pepper flakes

• 2 teaspoon lemon juice

• 2 tablespoon grated Parmesan cheese

PREPARATION:

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Simple Sautéed Bok Choy

INGREDIENTS:

• 2 garlic cloves, minced

• 2 tablespoons vegetable oil

• 1 teaspoon freshly grated ginger

• ¼ teaspoon red pepper flakes

• 2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

• 1 tablespoon of soy sauce (use tamari for gluten free)

• 1 tablespoon of water

• ¼ teaspoon toasted sesame oil

• ¼ cup roasted almonds

• Salt (optional)

PREPARATION:

1. In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering. 

2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

3. Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

4. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.

5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

6. Turn off the heat, stir in the sesame oil, and season with salt if desired.

7. Serve it over rice with the almonds sprinkled on top.

Acorn Squash Soup

INGREDIENTS:

• 2 acorn squash (peeled, seeded and cut into large cubes)

• 1 onion (diced)

• 2 carrots (sliced)

• chili flakes (to taste)

• 1/2 teaspoon freshly grated nutmeg

• 2 cloves garlic (minced)

• 5 cups water (plus more if needed)

• creme fraiche (to serve)

• chives (minced, to serve)

• salt and freshly ground black pepper (to taste)

• extra-virgin olive oil

PREPARATION:

1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

3. Blend the soup until smooth and creamy. Adjust seasoning. 

4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.

Kale Salad With Warm Cranberry Vinaigrette

INGREDIENTS:

• 3 Tbsp. olive oil, divided

• 1 shallot, peeled and thinly sliced

• 3 cloves garlic, coarsely chopped

• 1 cup dried cranberries

• 2 Tbsp. red wine vinegar

• 2 teaspoons honey

• juice and zest of half a lemon

• 1/8 tsp. salt

• 1/8 tsp. black pepper

• 1 bunch kale, very thinly sliced

• 1/4 cup sliced almonds

• (optional) 1/4 cup crumbled blue cheese or goat cheese

PREPARATION:

1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.