Dandelion Greens with Lemon Vinaigrette
Serves 4

One bunch dandelion greens, tough stems discarded, and chopped
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup extra virgin olive oil
 
1.     Put the greens into a salad bowl.
2.     In a small bowl, whisk together the lemon juice, garlic, salt, pepper and oil together. 
3.     Toss the greens with the dressing and serve. 
 
Pasta with Chickpeas and Swiss Chard
Serves 4-6

tablespoons olive oil
1 cup finely chopped onion
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
½ teaspoon red-pepper flakes
 salt and ground black pepper
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 packed cup canned chopped tomatoes, drained
1 (15-ounce) can chickpeas, drained and rinsed
1/2 pound short pasta, like penne, cooked 3 minutes short of al dente, saving some of the pasta water
 1/2 cup shredded Pecorino Romano, for garnish


1.     In a large skillet, heat the oil, saute the onion, garlic, rosemary and red pepper flakes until the onion is softened. 
2.     Add the chard, and saute until the chard is wilted. 
3.     Stir in the tomatoes, and chickpeas, and simmer for 10 minutes. 
4.     Add the hot pasta to the chickpea mixture, adding some of the pasta water to make a creamy sauce. 
Serve garnished with Pecorino Romano cheese. 
 

Pasta with Breakfast Radishes and Bacon

Serves 4

1/2 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
1 bunch breakfast radishes
4 strips bacon, cut into 1/2-inch dice
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup freshly grated Pecorino Romano
 
1.     Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup.
2.     Measure out 3 cups of packed radish greens and coarsely chop.
3.     In a large sauté pan over high heat cook the bacon until the fat is rendered and the bacon is soft, not crispy.
4.     Add the oil, saute the garlic for 1 minute, add the chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.
Toss the mixture with the cooked pasta, adding 1/2 of the cheese, and some of the pasta water to create a creamy sauce.  Serve the pasta garnished with the cheese. 

Lemon Sauce
Makes 3 cups

1 cup sugar
2 tablespoons cornstarch
1 3/4 cups water
1/4 cup fresh lemon juice, or more to your taste
Grated zest of 2 lemons
3 tablespoons cold unsalted butter, cut into bits
 
1.     In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and lemon juice.  Bring to a boil and continue boiling until the mixture becomes clear. 
2.     Remove from the heat, whisk in the zest and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired.
3. Do-Ahead:
At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using.
Cook’s Note:
If you would like your sauce to have a bit more color, add a drop of yellow food coloring when you stir in the zest and butter. 
 


Pan-Roasted Fish Italian-Style
Serves 4

2 1/2 pounds of thick fleshed white fish (haddock, halibut, cod, swordfish or sea bass)
2/3 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1/4 cup capers, drained (if in brine) or rinsed if in salt—chopped if large
 
1.               Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.  Lay the fish in the baking dish. 
3.  In a mixing bowl, whisk together the oil, lemon juice, zest, pepper and garlic. 
4.  Pour half of this mixture over your fish, and roast for 10 minutes per inch of thickness, until the internal temperature is 155 degrees.  Allow to rest for 5 minutes.
5.  While the fish is resting, add the parsley and capers to the sauce, and serve the fish drizzled with the remaining sauce. 
 
Chiogga Beet and Tangelo Salad
Serves 4


One bunch chiogga beets, tops trimmed, and scrubbed
8 ounces fresh mozzarella, sliced
2 tangelos, peeled and separated into segments
1/2 cup extra virgin olive oil
1/4 cup fresh tangelo juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1 bunch Salanova lettuce, washed and spun dry
 
1.     Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 35 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife) (pressure cooker/insta pot 15 minutes with natural release)
2.     Remove the beets from the oven, allow to cool, peel and slice the beets.
3.     In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper.
4.     Toss the greens with the dressing and plate the salad.  Arrange the beets, orange segments and mozzarella over the greens, and drizzle with the remaining dressing.    
 
Tangerine Beef Stir Fry
Serves 4

1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated tangerine zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
 
1.     Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes. 
2.     In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch. 
3.     In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce. 
4.     In a wok or large skillet, over high heat, heat the oil.  Add the beef and stir fry for 2 minutes.  Remove to a plate. 
5.     Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes.  Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry. 
6.     Add the cornstarch mixture to the skillet and cook until the sauce is thickened.  Serve over rice.   
 
Tangerine Muffins
Makes 12

1 3/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 large egg
1/4 cup freshly squeezed tangerine juice
Zest of 1 tangerine
 
1.     Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray, or paper liners. 
2.     In a mixing bowl, whisk together the flour, sugar, baking powder and salt. 
3.     Make a well in the center of the flour mixture, add the butter, sour cream, egg, juice and zest, mixing until combined. 
4.     Using a portion scoop, fill the muffin tins 3/4 full, bake for 16 to 18 minutes until a skewer inserted into the center comes out clean.  Serve warm. 
 
Oatmeal Raisin Cookies
Makes about 2 to 3 dozen

1 ½ cups unbleached all-purpose flour
1 ½ cups raisins
½ teaspoon table salt
½ teaspoon baking powder
¼ teaspoon fresh ground nutmeg
1 cup unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
3 cups rolled oats
 
1.     Preheat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2.     Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins.
3.     Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets.
4.     Bake until cookie edges turn golden brown, 22 to 25 minutes.
Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies parchment onto cooling rack. Let cool at least 30 minutes before serving.

Chicken with Grapefruit Tarragon Sauce
Serves 4

2 tablespoons unsalted butter
6 chicken breasts
Salt and pepper
2 tablespoons unsalted butter
1/4 cup shallot, minced
1 grapefruit, rind and pith removed, and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup)
2 tablespoons honey
1 tablespoon chopped fresh tarragon leaves
1 tablespoon cold unsalted butter
 
1.     In a large skillet, melt the butter.  Sprinkle the chicken with salt and pepper, brown the chicken on each side, and remove to a platter. 
2.     Melt the remaining butter and saute the shallot until it is softened. 
3.     Add the grapefruit, juice, honey and tarragon, and simmer 1 minute. 
4.     Add the chicken back to the pan, and simmer for another 5 minutes until the chicken is cooked through. 
Stir in the remaining butter and serve  

Warm Mushroom Salad
Serves 4

1 head Salanova lettuce, washed, spun dry and separated into leaves
1/2 pound Nebrodini Bianco Mushrooms, cleaned, and sliced 1/2-inch thick
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, minced
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup shaved Pecorino Romano
 
1.     Arrange the leaves onto salad plates.
2.     Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or a silicone baking liner. 
3.     In a bowl, combine 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper, and 1 garlic clove.  Toss to blend, add the mushrooms, and toss again. 
4.     Arrange on the baking sheet at roast for 5 to 10 minutes, until the mushrooms are golden brown.  
5.     While the mushrooms are roasting, in a small bowl, whisk together the remaining 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, remaining garlic, vinegar and oil. 
6.     Taste for seasoning and adjust using salt or pepper.  Drizzle some of the dressing over the lettuce.
Top each salad with some of the warm roasted mushrooms, and shaved Pecorino Romano.