Salade Niçoise

The Queen of the salad kingdom.

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Braised Greens and Pancetta

This is an adaptation of a collard green recipe with some hearty CSA leftovers. The longer you can cook this, the better. The pancetta can be sprinkled on top or eaten like a cracker.

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Gyudon

Gyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.

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White Bean, Bread Crumb and Pesto

We go through a health kick from time to time, and I wanted to try a week of only vegetarian food. It didn’t work out, but not for lack of trying.

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Goat Cheese and Pesto Beets

Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.

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Garlic Scape Tagliatelle

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Soup Pistou

I wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.

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Chilequiles

It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.

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Eggplant and Pork Somen

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Spicy Miso Ramen

Making ramen broth from scratch is one of those things that individuals need 10k hours practicing in order to do well, it seems. It involves pig heads, feet, fish, leeks, various cooking methods all over many many hours and probably other things that are tightly guarded secrets. I’ve tried a few times, and usually end up making a tasty broth that is not like ramen whatsoever. Fortunately packages of ramen can be purchased from Japanese markets with pretty amazing results. Yes, this is a pre-packaged food, and this recipe is one of many ways that we finish off the noodle/broth combo.

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