May Day Salad

Lettuce, good leafy kind (e.g., oakleaf) – cleaned; tear into salad size pieces
Shredded carrot
Tarragon, chopped – about ¼ C
Fresh peas, cook with a little water in microwave
Cabbot 50% light cheddar, cut into very small cubes
Olive oil

Add all veggies in a bowl. Add some olive oil to taste. Add cheese and toss. Good with toasted multigrain bread (I cook slices in the oven with a little olive oil sprayed on top).

By: K2


Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water
1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms.
Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.

Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.

Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

By: K2


Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Cilantro
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Radishes:
Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2


K&G’s Salmon Burger

1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
Olive oil
1 English cucumber, sliced
Cider vinegar
Lettuce
Buns
Tzatziki sauce (buy - or make your own)

In a food processer, add salmon, 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, and the egg white. Pulse in short bursts until mixed together. Don’t over process the fish. Place into a bowl. Add breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.

Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit.

Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.

Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.

By: K2


Easy Ramen Noodle Soup

The best would be to make your own broth, but this worked well for a quick alternate.

1 C good chicken broth (I use low salt), or more as needed
3 C water, or more as needed
Ginger, peeled and grated for about 2 healthy t of ginger
Sesame oil, about 1 t
Miso, about 1-2 T
Soy sauce, About 1 T
Shredded carrots
Chopped kale
Ramen noodles – I used black rice noodles
Eggs

Add first 6 ingredients into a soup pot and heat to just simmering. Add any veggies - cook briefly and remove. Keep broth on low temp. to keep warm. Cook eggs in a small pot of water. If you want them runny, boil for about 4 minutes and remove, pour out water and set aside. Once cool enough peel them and cut in half. In the same pot or another if it’s too small, boil water and add noodles. Cook per directions. Remove from heat and drain. For soup, add some noodles and veggies in a low bowl. Pour broth over and add an egg or two to each serving bowl.

By: K2


Broccoli, Grape and Blue Cheese Salad

A head of broccoli, chopped (or a bag or prewashed, chopped)
Red grapes, slice, about 1.5 C
Blue cheese, a crumbly kind (crumbled)
4-5 pieces of bacon, cooked
Handful of slivered almonds
Olive oil
Dijon mustard
Cider vinegar
Agave syrup

Mix first 5 ingredients in a serving bowl. To make dressing: Pour 2-3 T olive oil into a small bowl. Add some vinegar, about 1 T. Add 1 t mustard and a dash of agave syrup. Mix well. Taste and adjust to your preferences. Pour onto salad and mix.

By: K2


Kale and Red Pepper Bread Pudding with Blue Cheese

French baguette, cubed
1 bag prewashed, chopped kale
1 large red pepper, seeded and chopped
1/2 tsp nutmeg
6 eggs
1 C 2% milk
About 1 C blue cheese, crumbled
½ C white wine
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Toss kale with a pinch of salt and pepper and some olive oil on a baking sheet. Bake for about 10 minutes and take out. Heat oil in a sauté pan. Add the red peppers and cook until just a little soft. Add nutmeg and pepper. Cook for a minute or two more. Take off heat. In a mixing bowl, whisk together eggs, milk, about half of the blue cheese, and white wine. Place bread down in casserole dish. Then kale and red pepper. Pour egg mixture over. Cover with foil and bake 20 minutes. Take out of oven, remove foil and add rest of cheese. Place back in oven and cook for 15-20 minutes more.

By: K2


Vegetarian Guinness Stew

Olive oil
3 celery stalks
3 pounds russet potatoes, peeled and chopped (I left a little skin on)
3 large carrots, peeled and chopped
1 rutabaga, peeled and chopped
1 T flour
1 can of Guinness (14.9 oz can)
2 C chicken broth and 2 cups water
1 t Dijon mustard
1 bay leaf
1 t black pepper
2 t paprika
2 t agave syrup
A few dashes of Worchester sauce

Heat olive oil in a large soup pot and add celery and carrot. Cook until softened and beginning to brown, about 10 minutes. Add potatoes and rutabaga. Add flour to the mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and stir well. Add broth and water and the remaining ingredients; bring to a boil. Reduce heat and simmer uncovered until all vegetables are tender, about 30 minutes.

By: K2


Roasted Red Pear and Brie Crostini

3 red pears, under ripe but not rock hard. Red looked the nicest after roasting.
Olive oil
2 Brie cheese, sliced
2 French bread, sliced
2 organic oranges, zested (small, thin spirals)

The amounts for ingredients were enough for a large party tray.

Heat oven to 350. Slice pears in half (long ways), core and cut into slices (not too thick; I got about 16 slices a pear). Place on baking sheet and add a little olive oil, make sure pears are completely covered. Cook for about 10 minutes - until soft but not mushy. Take out and let cool.

Place bread on baking sheet, spray with olive oil. Bake until just crisp (about 10 minutes). Take out and let cool.

Assemble in order: Bread, brie, pear, 1-2 pieces of orange zest.

By: K2