Tag: spring

Spring Greens & Meatballs

Categories RecipesLeave a Comment on Spring Greens & Meatballs

Picture it: Brooklyn, 2015. Obama is in the White House, Congress is ineffectual, the whole Northeast is tottering between Spring and Summer, and I forgot how to change gears rapidly when the grocery store is out of the ingredients I want for dinner.

This dinner was basically me playing Chopped the home game one night, when a Thursday hit and I realized I had only about half of the required items for the dinner I had planned on making, but had not really come up with a solid B plan. So I played. And it worked! Go, hours of watching cooking shows on television!

Gluten-free, paleo

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Spring Greens & Meatballs

1 lb. grass fed ground beef
1/2 tsp. fresh thyme
1.5 tsp. fresh rosemary
1 clove garlic
Kosher salt & black pepper
1 wedge preserved lemon
2 tsp. aged balsamic vinegar
1.5 tsp. curry powder
1.5 tsp. baking soda mixed with 1 tsp. warm water
2 ounces double smoked bacon
1 leek
1 clove garlic
1 tsp. thyme
2 tsp. rosemary
1 c. frozen peas
1 Tbsp. unsalted grass fed butter
6 ounces baby spinach

First, make your meatballs. Add the ground beef to a large bowl. Pick and chop 1/2 tsp. thyme and 1/5 tsp. rosemary. Add to the meat. Grate 1 clove garlic and add. Add 1 big pinch of Kosher salt and a few grinds black pepper. Dice the preserved lemon and add 2 tsp., reserving the rest. Add the balsamic vinegar, curry powder and baking soda slurry. Mix and form into ping pong ball sized meatballs. Add to a large pan over medium heat and brown on all sides.

While your meatballs are cooking, cook your greens. First, chop your bacon and add to a pan over medium heat. While the bacon is working, wash and halve the leek and cut into thin half moons. Slice the second clove of garlic and chop the last 1 tsp. thyme and 2 tsp. rosemary. Add to the pan when the bacon is half rendered. Cook, stirring occasionally, until the leek is getting soft and browned in spots. Add the peas and stir, letting cook for a few minutes. Add the butter and stir, letting melt. Add the rest of the preserved lemon (about 1 tsp.) and half the spinach and stir until wilted. Add the rest of the spinach and wilt.

Serves 2 for a light dinner, with meatballs leftover for lunch

Paleo Pork Tacos with Pineapple Rhubarb Salsa

Categories Recipes2 Comments on Paleo Pork Tacos with Pineapple Rhubarb Salsa

Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.

I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.

Gluten-free, paleo, Whole30 (check labels) 

Paleo Pork Tacos with Pineapple Rhubarb Salsa

About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here

Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.

1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice

To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.

To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.

Serves 2, maybe 3 if you have a nice side. 

Pork & Bacon Quinoa with Peas and an Egg (Gluten-Free)

Categories Life, RecipesLeave a Comment on Pork & Bacon Quinoa with Peas and an Egg (Gluten-Free)

Yeah, there’s a lot of meat going on in this dish. But it’s good. This was a meal that came together based on what I was craving – crispy bacon, luscious egg yolk and a carb – and what needed to be used up – a bag of fresh peas, the pork chops I had defrosted, and the celery nubbins hanging out in the crisper.

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Pork & Bacon Quinoa with Peas and an Egg

1/2 cup red quinoa (regular would work just fine)
1 cup turkey stock
1-2 stalks celery (I used the inner core + a few leaves)
1 shallot
2 cloves garlic
1 tsp. coconut oil
10 ounces fresh English peas (you can certainly use frozen if that is what you have on hand)
2 ounces bacon (1 thick cut strip)
6 oz. pork chops (2 small boneless)
2 eggs
2 tbsp. parsley

Rinse your quinoa and add to a small saucepan with the turkey stock. Bring to a boil, pop a lid on, and drop the heat to a simmer. Simmer 15-20 minutes, or until the curlicues open and most of the liquid is absorbed.

Dice the celery and shallots; slice the garlic thin. Add to a large sautee pan with the coconut oil and sautee over medium heat until just beginning to brown. Add the peas and sautee, stirring frequently to avoid burning, until peas begin to soften. Remove from the pan and set aside.

Slice the bacon into batons and chop the pork chops into bite-sized pieces.

To the pan (still over medium), add the bacon and fry until the fat begins to render and the bacon is about half-done. Add the pork to the pan and continue cooking until the pork is browned and the bacon is crisped. Remove and set aside, keeping the fat for the eggs.

Return the pan back to the heat and add the eggs. Fry until desired yolk runnyness is reached.

Chop the parsley and use as a garnish.

Serves 2 for dinner.

Spring Orzo with Mint, Olive, Feta and Spinach

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This is one of those recipes I read the ingredient list for and was off running before I even remembered to save the recipe, let alone print it. Something about the combination of olives, feta and spinach really intrigued me. I’m glad I made it. This dish is creamy from the feta, briny from the olives, and earthy from the spinach – pretty much everything you could want out of spring.

Crappy picture, great dish
Crappy picture, great dish

Spring Orzo with Mint, Olive, Feta and Spinach

1/2 c. orzo (use a gluten-free pasta to make this dish gf)
4 c. water
1/4 c. parsley
1/4 c. mint
1/4 c. cucumber
1/2 c. black and green olives
2 cloves garlic
6 ounces baby spinach
2 chicken breasts
2 Tbsp. olive oil
3 ounces feta
Juice of 1/2 a lemon
2 Tbsp. garlic infused olive oil
2 big pinches red pepper flakes
salt & pepper to taste

Add the orzo and water to a medium pot over high heat. Add a palm full of salt and bring to a boil. Boil 6 minutes or until tender. Drain and add back to the warm pot. Add the spinach, pop a lid on, and let wilt (stirring first to get things going).

While the orzo is cooking, chop the parsley, mint, olives and garlic. Dice the cucumber. Set aside until the orzo is done and the spinach has wilted a little. Add to the pot and stir well to combine.

While that is all going, chop the chicken into bite-sized chunks and sautee with regular olive oil in a large pan over medium heat until browned. Season well.

Add the chicken to the pot, stir to combine. Taste and adjust seasoning as needed. Add the feta, lemon juice and a big pinch red pepper flakes. Stir. Taste for seasoning. Add the garlic infused oil and second big pinch red pepper flakes.

Serves 2 for dinner + 1 for lunch

Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

Categories Life, Recipes2 Comments on Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

This dish might look like it takes a lot of pans and bother to make, but things can be simplified by cooking the mushrooms with the leeks. I left separate because I am the only mushroom-eater in the house and had a craving.

I also had leftovers for lunch the next day topped with 2 fried eggs – fabulous. The kind of fabulous that made me sad I didn’t have a larger bowl.

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Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

2 c. vegetable stock
1 c. quinoa
2 leeks, white and light green parts only
2 cloves garlic
1 lb. crimini mushrooms, sliced
10 oz. fresh English peas
1 shallot
1 bunch asparagus
2 Tbsp. + 2 tsp. olive oil
1 Tbsp. + 2 tsp. butter
Juice of 1/2 a lemon
2 Tbsp. chopped mint
Salt & pepper to taste

Add the quinoa and stock to a medium pan over high heat. Bring to a boil, cover, knock the heat back to a simmer and let cook 15 minutes or until curlicues open.

Slice the leeks into thin rounds and chop the garlic.

Add to a large pan with 1 Tbsp. olive oil and 1 Tbsp. butter. Sautee over medium 10 minutes or until browned. Season with salt and pepper. When the leeks are done, add to a medium bowl.

Add the mushrooms, 2 tsp. olive oil and 2 tsp. butter to a medium pan over medium heat. Sautee 15 minutes or until softened and browned. Season with salt and pepper.

Slice the shallot into thin rings and chop the asparagus into bite-sized pieces. Add to the vacant leek pan with the peas and 1 Tbsp. olive oil. sautee over medium-high until browned. Season with salt and pepper.

Add the shallot/pea/asparagus mixture to the leek bowl and toss to combine. Hit with the lemon juice and taste for seasoning. Add the mint and toss. Serve over the quinoa, topped with mushrooms.

Serves 2 for dinner + 1 for lunch.

Fresh Snap Pea and Radish Salad with Sprouts

Categories Life, Recipes2 Comments on Fresh Snap Pea and Radish Salad with Sprouts

This is a fabulous little fresh spring salad – full of bright crunch from the snap peas, balanced with nice bite from the radish and kicked up a notch by the addition of some nice flaky salt. A fresh, bright side for something decadent – like the lamb chops I served it with.

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Fresh Snap Pea and Radish Salad with Sprouts

Snap peas (about 4 cups ?)
4 large radishes – I used plain old regular red radishes
1/4 cup sprouts – I used broccoli sprouts, though I bet the hot variety would be nice as well
3 Tbsp. almond oil
1 Tbsp. dijon mustard
1 Tbsp. rice vinegar
2 big pinches flaky grey salt
Black pepper (a dusting)

De-tip your snap peas and cut into rough fork-sized chunks.

Slice the radishes thin, stack the rounds up, and cut into match sticks.

Add both to a medium bowl with the sprouts.

Whisk together the oil, mustard and vinegar in a small bowl. Add the salt and taste – add some more if the tastes don’t pop.

Pour the dressing over the salad and work in, using your hands to toss and separate the sprout threads.

Dust with black pepper and serve.

Serves 2 for dinner + 1 for lunch as a side dish.

Spring Asparagus and Broccolini Farro & Kale Pesto

Categories Life, Recipes1 Comment on Spring Asparagus and Broccolini Farro & Kale Pesto

Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.

The picture is wonky but the dish is good. Promise :)
The picture is wonky but the dish is good. Promise 🙂

Spring Asparagus and Broccolini Farro with Kale Pesto

1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste

Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.

On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.

Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.

Serves 2 for dinner + 1 for lunch.