Heat the oven to 450F. Heat the oil in a 10-inch heavy skillet over medium low. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook five minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil.
Return the pan to the stove. Add 3 tbsp. of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs and salt, then pour into the pan. Let the mixture settle a bit on the bottom, then gently shake the pan to release the eggs from the bottom. Run a heatproof spatula around the edge of the pan to release the tortilla from the sides.
Once the bottom is set and the sides begin to set but the center is still wet (about eight minutes) place the pan in the oven. Watch it closely. You want it just cooked, the surface dry but not browned. Remove from oven and invert onto a serving dish or cutting board. If you are bring this dish to a picnic, let it cool completely before wrapping it up.
Mango & Cilantro Guacamole
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.
Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces.
Add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.
Trish’s Marinated Chicken
In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinade eight hours or overnight, flipping in the fridge at some point if you can. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard. Serve with Kale-Brussel hash below.
Add a small piece of smoky bacon to a skillet set over medium heat. Once fat has rendered, add a little olive oil and cook a few tablespoons of onions or shallots (chopped) until soft. Add salt and pepper, maybe a few red pepper flakes if you’re so inclined, then a few healthy handfuls of shredded kale and shaved brussels sprouts. Cook until just barely wilted (and still bright green) and add to a serving bowl. Drizzle with a little cider vinegar (or red wine vinegar) to taste.
Cheddar Chive Popovers
Cook the pasta in a large pot of salted water al dente according to package instructions.
Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.
Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces
Easy Sweet Potatoes + Egg
Yields 1 entree sized serving or 2 side servings
Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.
Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.
Nourish Kitchen’s Grandma Bebe’s Coconut Macaroons
Preheat oven to 350 F. Mix ingredients in a large bowl. Lightly grease two baking sheets or cover with parchment paper. Spoon mixture and make into compact small balls with your hands.Place balls on baking sheets. Bake 12-15 minutes until golden, rotating baking sheets halfway through. Transfer macaroons to a cooling rack. For some extra indulgence, dip macaroon bottoms in melted dark chocolate or lightly drizzle over top.
In a medium pot over medium-low heat, melt together the butter and sugar until the sugar is dissolved (about 3-4 minutes). Whisk in the egg and cocoa powder, and continue stirring until just simmering. Take off heat and add the shortbread and almonds, stirring to combine.
Pour into a buttered 9 x 7 glass dish. Chill in the fridge until cooled (about 2 hours). Spread the melted chocolate on top and sprinkle with coconut. Pop back in fridge. Once the chocolate is cooled, slice and serve straight from the fridge.
No-Bake French Silk Pie
For the Pretzel Crust
For the Pie Filling
Grease an 8 or 9-inch pie plate or spring form pan.
In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.
In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).
In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.
Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.
Charred Corn and Avocado Pizza
Preheat the oven to 450 degrees F.
Place the pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Carefully move the pizza dough to a pizza pan or pizza stone. Spread the pizza evenly with olive oil. Top cheese, corn kernels, peppers, and cilantro.
Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted. Remove the pizza from the oven and top with avocado slices and cotija cheese. Squeeze fresh lime juice over the pizza. Cut into slices and serve with Tabasco sauce, if desired.
Note: To char the corn and roast the poblano pepper, place the corn and poblano pepper on a hot grill or over a gas flame. Cook until they are black and charred. Remove the black skin on the peppers, and dice.
Rosemary Roasted Carrots and Rutabaga Puree
Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
Serve with rosemary roasted carrots and enjoy!
Kennebunkport Lobster Grilled Cheese
Curried Cauliflower with Chickpeas
Sun-dried Tomato Polenta Bites
Yields 24-30 bites
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).
2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.
Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.