Recipes
Serves 2-4, depending on portion size For the Chili Oil (makes about ⅓ cup) ⅓ cup olive, avocado, or grapeseed oil 4 cloves garlic, thinly sliced 2 teaspoons red chili flakes (aleppo, anaheim, etc) Heat the oil in a large saucepan over...
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Serves 2-3 For the Salad 8 ounces asparagus (about ½ bunch), washed3.5 ounces fennel (about 1 small bulb) 5 ounces strawberries, washed, stemmed, and cut into quarters .75 ounces pecorino cheese, shaved with a vegetable peeler 2 tablespoons mint and/or dill Flaky salt First,...
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Serves 2-3 For the Chard, Beets, and Chickpeas 6 ounces chard (about ½ large bunch or 4 large leaves), washed3 ounces beets (about 2 medium), peeled and cut into ½” cubes or 5 ounces summer squash, cut into bite size...
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Serves 2-3 as a side dish For the Carrots 1 pound carrots (about 1 bunch), washed and long stems trimmed to 2” 2 teaspoons fennel seed Olive oil Salt Preheat oven to 430ºF, and line a baking sheet with parchment paper. Let your...
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Serves 2-4 For the Cashew Orange Dukkah 1 teaspoon orange zest (about 1 orange) 1 teaspoon fennel seed, toasted 1 teaspoon coriander seed, toasted¾ teaspoon flaky salt ¼ teaspoon black pepper ½ teaspoon aleppo pepper or other red chili flake 2 tablespoons sesame seeds (white...
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