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.
1-2 baby bok choy
1 tbsp. grapeseed or canola oil (or other high flashpoint oil)
1 tbsp. grated or minced fresh ginger
1 tbsp. soy sauce
1 tbsp. chili garlic sauce
1/2 tsp. sesame seed oil
Trim ends of bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add oil and then add ginger. Cook ginger for about 1 minute, or until light golden and fragrant.
Stir in bok choy, soy sauce, chili garlic sauce, and sesame seed oil. Stir and toss bok choy and cook for 1-2 minutes or until bok choy is tender. Serve warm.
8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
1 cup pea shoots
1 cup edamame (or fresh peas)
1 handful fresh mint (optional)
1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon stone ground mustard
1 tablespoon honey
1/4 teaspoon kosher salt
Fresh ground black pepper
Parmesan cheese
Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.
2 pounds baby golden beets, scrubbed, tops and root ends trimmed
¼ cup olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)
Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.
1 tablespoon extra-virgin olive oil
2 cups packed kale, rinsed, drained, and finely chopped
3 garlic scapes (or 2 scallions + 1 garlic clove), chopped
8 eggs
¼ cup whole milk
½ teaspoon salt
Freshly ground pepper to taste
¼ cup feta cheese
In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.
Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.
