Food & Drink

Weekly Recipes


Greek Pork and Cabbage

1 pork loin

Juice and zest of 2 lemons

5 cloves garlic

2 tablespoon canola oil

1 tablespoon fresh oregano, finely chopped

1 teaspoon coriander

1 mint leaf

1/4 teaspoon crushed red pepper

1 tablespoon cider vinegar

Salt, as needed

1/8 cup cashew milk

2 tablespoon olive oil

2 tablespoon butter

1 head red cabbage, quartered

1 red onion, cut into eighths

3 ripe tomatoes cut into wedges

1 English cucumber, sliced


1/4 cup red wine vinegar

1 1/2 tablespoon Dijon mustard

1/2 teaspoon fish sauce

Salt and pepper to taste

1 teaspoon fresh mint, finely chopped

1 teaspoon capers

1/4 cup olive oil

In a blender, mix juice and zest of lemons, garlic, oregano, coriander, mint leaf, pepper, oil and vinegar. Blend until smooth. Coat the pork loin in mix and refrigerate at least three hours.

After marinating, heat a grill to 400 degrees. Remove pork from marinade and reserve leftover marinade.

Sear pork loin 10 minutes per side, until browned. Remove from grill and tent with foil.

Brush the cabbage, onions, and tomato in salt and olive oil. Place on grill until lightly charred on all sides, about 10 minutes, turning occasionally.

Mix dressing ingredients except for oil in a bowl. Whisk in oil to incorporate.

Chop the grilled veggies and toss in dressing along with the cucumbers. Set aside.

In a sauce pan, heat reserved marinade with olive oil, salt, pepper and butter. Add in cashew milk and heat until boiling. Simmer for 10 minutes.

Slice pork into thin slices. Place atop the cabbage mixture and then top with marinade sauce for presentation.


Cherry Salsa

1 1/2 cups stemmed, pitted and chopped cherries (may use sweet or tart)

1/3 cup chopped onion (may use white, yellow or red)

Zest of one small lemon

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely minced jalapeno pepper, seeds and stem removed (may use other chiles of choice, such as Serrano or Thai)

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

2-3 tablespoons chopped sweet basil (may use Thai basil)

Makes about 2 cups.

Place the cherries, onion, lemon zest and juice, jalapeno, Worcestershire sauce and salt in a small bowl and mix well. Taste and adjust seasonings. (If using tart cherries, you may want to add a bit of sugar; start with 1 teaspoon, then more as needed.)

Cover and chill for at least one hour before serving. Just before serving, stir in chopped basil.

The salsa keeps well in the refrigerator, and would be delicious with grilled meats, chicken or as a stand-in for cranberries with turkey.

Cherry and Apricot Clafoutis

3/4 pound sweet cherries, stemmed and pitted (see note)

4 apricots, pitted and halved (see note)

2/3 cup granulated sugar, divided

1 tablespoon kirsch or rum (optional)

Butter, for greasing pan

1 cup whole milk

3 large eggs

1 tablespoon vanilla extract

1/2 cup all-purpose flour

Confectioner’s sugar for dusting (optional)

Serves six to eight.

Place cherries and apricots in a medium bowl and top with sugar and kirsch or rum (if using). Toss well to coat and allow to sit for 30 minutes. Grease a 9 1/2-inch or 10-inch tart pan or glass pie plate with butter.

Strain the fruit over a bowl, reserving liquid, and arrange the fruit in the baking dish.

Place the reserved fruit syrup, milk, remaining 1/3 cup of sugar, eggs, vanilla extract and flour in the bowl of a blender. Mix at highest speed for 1 minute; then pour in the baking dish. (If you don’t have a blender, beat the milk, eggs and vanilla extract until just mixed; add flour and mix until smooth and frothy.)

Bake in a 350-degree oven until the clafoutis is firmly set at the center and nicely browned, about 1 hour, 15 minutes. (A toothpick or knife inserted at the center should come out clean).

The clafoutis will puff up, then settle as it cools. Allow to cool briefly, about 15 minutes. Slice into wedges and serve. Sprinkle with confectioner’s sugar if desired.

Note: To pit cherries, poke the stem end with a wooden chopstick, and the pit should pop out.

Note: If you don’t want to use apricots, try peaches. Or omit altogether and use a full pound of cherries.

Cherry-Bourbon Ice Cream


1 1/2 cups halved pitted cherries

3 tablespoons sugar

2 tablespoons bourbon


1 1/2 cups heavy cream

1 1/2 cup whole milk

1/2 cup granulated sugar, divided

A pinch of kosher salt

1/2 vanilla bean (or 1 teaspoon vanilla extract)

5 large egg yolks

Makes about 1 quart.

To make the sauce: Place pitted cherries, sugar, and 1 tablespoon water in a small saucepan. Cook over medium heat, stirring occasionally, until syrupy, 4-5 minutes. Remove from heat. Allow to cool for at least 15 minutes. Stir in bourbon. Cover and chill until to ready to make ice cream.

To make the ice cream: Combine heavy cream, whole milk,1/4 cup granulated sugar and a pinch of kosher salt in a medium saucepan. Split vanilla bean lengthwise and scrape in seeds; add pod (or use vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

Whisk 5 large egg yolks and remaining1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water. Place vanilla bean back in the custard. Let cool, stirring occasionally. Chill in refrigerator for at least 2 hours, or overnight.

When ready to make the ice cream, fish the vanilla bean out of the custard and discard. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and fold in cherry-bourbon sauce. Cover and freeze until firm, at least 4 hours and up to 1 week.


Roasted Carrots with Burrata Cheese and Carrot Top Pesto


4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved

1/3 cup packed basil leaves

1/2 cup walnuts, toasted

2 to 3 tablespoons grated Parmesan cheese

1 to 2 medium garlic cloves, peeled, halved lengthwise

1 teaspoon Maldon or other flaky sea salt

1/2 cup extra-virgin olive oil


20 small carrots, scrubbed and tops trimmed but stems left on

2 tablespoons olive oil, plus extra for drizzling

1 teaspoon plus a few pinches flaky salt

1/2 pound burrata, drained and at room temperature

3 tablespoons carrot top pesto, plus more to taste

Small handful basil leaves

Half a lemon

Bread, for serving (optional)

Serves four to six.

To make the pesto: In a food processor, combine the carrot tops and basil. Pulse a few times, then add the nuts, cheese, garlic and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You’ll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning. Transfer to a bowl, cover with plastic wrap until ready to use.

Make the carrots: Preheat the oven to 425 degrees with a rack in the center. Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil.

Sprinkle with 1 teaspoon of salt. Cook, turning occasionally, until the carrots are browning in spots -- about 6 to 8 minutes, but not yet cooked through. Once they’re nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.

Toss the cooked carrots very gently, as they’ll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)

Add a few more dollops of pesto to the carrots, and sprinkle each piece of burrata with a bit of flaky salt. Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil and a small pinch of salt, then top the carrots and burrata with the greens.

Serve with toast for mopping up the cheese and bread, if you like.

Mixed Greens and Leaves Salad

Leafy green tops from 2 bunches of radishes, well rinsed and patted dry

Leafy tops from beet greens, well rinsed and patted dry

Celery leaves from the inner ribs

Fresh herb leaves of choice (parsley, tarragon, carrot tops)

6 radishes, cut in half, thinly sliced

3 asparagus spears, thinly sliced

1 cup grape tomatoes, halved

Salt and freshly ground black pepper to taste

Favorite vinaigrette

Crusty baguette

Serves six.

In a large bowl combine all the ingredients, sprinkle with salt and pepper and toss lightly.

Drizzle a small amount of the vinaigrette around the sides of the bowl and toss the salad again working from the sides to the center. You want to just coat the leaves with vinaigrette, not drench them.

Serve as a side salad with a crusty baguette.

Beet Greens with Pine Nuts and Garlic

2 tablespoons olive oil

3 cloves garlic, peeled, chopped or sliced

1/3 cup pine nuts

2 bunches beet greens, torn into pieces, or substitute Swiss chard (rainbow chard, if available), rinsed well

1/4 cup water

Salt and pepper to taste

Dash lemon juice

Serves four.

In a large saute pan, heat the oil over medium high heat. Add garlic, and cook until it just begins to lightly color. Add pine nuts, and saute until golden brown. Remove garlic and pine nuts, and set aside.

If using, trim stems from Swiss chard, and cut into 1-inch pieces; chop the leaves. Add chard stems or beet greens to pan with water, and simmer until water has evaporated.

Season lightly and toss to wilt.

Add back garlic and pine nuts, and sprinkle with lemon juice. Adjust seasoning and serve.

Broccoli Stalk Stir-Fry with Leek Greens and Beef

1/2 pound steak, sliced into thin, 2- to 3-inch pieces

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons cornstarch

1 teaspoon sugar

1 1/2 tablespoons peanut oil, divided

3 cups broccoli stalks cut into bite-size pieces (see note)

1 large leek, white, light green and dark green leaves, sliced

Noodles or white or brown rice for serving

Serves four.

In a small bowl, combine steak, soy sauce, oyster sauce, cornstarch and sugar. Cover, and let marinate for several minutes. If you have time, refrigerate and marinate 4-8 hours.

Heat a large wok over medium-high heat for several minutes. Add 1 tablespoon of peanut oil, and heat for several minutes. Add broccoli, and cook for 1 minute, stirring occasionally. Add leeks, and stir-fry a few more minutes. Season with salt, and cook for 1 minute more. Add 1-2 tablespoons of water to create a steaming effect. Cook for 2-3 minutes more, until water is absorbed and broccoli is bright green and tender. Remove from heat, and pour broccoli and leek mixture into a large serving dish. Set aside.

Return wok to stove. Add 1/2 tablespoon of peanut oil, and heat for several minutes. Add marinated steak, and cook, stirring occasionally, until steak is brown and no pink remains on the outside. For a well-done steak, cook for about 3-4 minutes. Remove from heat, and pour steak and sauce over broccoli.

Serve immediately over noodles or rice.

Note: Peel the stalks of the broccoli using a vegetable peeler. It makes the broccoli cook faster, plus the stalks become tender and easy to chew.

Pickled Chard Stems


1 pound chard stems (from about 4 bunches), cut into 4-inch pieces

1 shallot, thinly sliced

1/4 cup kosher salt

2 tablespoons brown mustard seeds

1 tablespoon caraway seeds


1 cup unseasoned rice vinegar

1/2 cup sugar

Serves eight.

For chard stems and seasoning: Toss chard stems, shallot and salt in a colander set in the sink. Let stand 1 hour. Rinse, and drain well. Pack into jars.

Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.

For brine: Bring vinegar, sugar and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.

Pickles can be made 2 weeks ahead. Keep chilled.