Midday Meal :: Winter Greens Salad

Styling + Photography by Karen Mordechai

Here is an easy use of all the lovely greens in the markets. The dressing is very light and refreshing-- this salad will fit into your New Year cleanses very nicely.


6 oz Winter greens (we used a mix of Swiss chard, ripini mustards, kohlrabi, chicory, kale, beet tops, bok choi, and spinach)
1 black radish,
1 red radish,
½ red onion,
Black sesame seeds
Dressing :
1.5 tbsp Honey
Grated fresh ginger, 1tsp
Sesame oil 1/8 cup
Pinch salt and pep
1/8 cup olive oil
2 Tbsp rice wine vinegar

Whisk all ingredients of the dressing together. Use a mandolin to slice radishes thinly, chop onions, allow these to marinate in the dressing for about 10 minutes, and mix with winter greens. Add black sesame seeds and toss again. Serves 4 !

Middday Meal :: Shakshuka

This midday meal is easy as pie when made for one or four or five. It is so simple and wholesome, but feels like a comfort food indulgence—a great midwinter breakfast, lunch or dinner. Shakshuka is a North African dish consisting of poached or fried eggs cooked in a sauce of tomatoes,onions, and spices (you may add peppers, and spices to your liking). It is often served communally in a large skillet, with a nice warm bread.

Recipe: Shakshuka

4 cloves garlic
1 onion in
2 Tbsp olive oil + more for drizzling
1 cup crushed tomatoes
2 fresh tomatoes chopped
1 tsp harissa
8 eggs
Coarse salt + pepper
+ a nice warm bread

Because we’re giving you proportions for 4 people you will need a large skillet to accommodate all the eggs. Downsize your skillet according to your egg quantity. Sauté the Garlic and onion in your olive oil till onions are fragrant and translucent. Add crushed tomatoes, fresh tomatoes and Harissa, and cook the sauce down on a medium heat for about fifteen minutes. Add 8 eggs cracked directly into pan. Drizzle olive oil lightly over them and add coarse salt and pepper to taste. Cover and cook for 5-7 minutes.

Thanksgiving Sides :: Kale, Cauliflower + Parmesan Salad

Thanksgiving Sides :: Kale, Cauliflower + Parmesan Salad

Refreshing and clean—a welcomed crunch to your Thanksgiving plate.

½ head of cauliflower
large bunch of kale
Fresh parmigiano reggiano to grate
Juice of one lemon
2 Tbsp Olive oil
Salt + pepper

Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin olive oil in the bottom of your serving dish. Toss kale and Cauliflower in oil and lemon juice. Salt and pepper to taste. Grate fresh parmesan generously (to taste) over greens. Serves 4-6 as a side.

Midday Meal :: Grilled Pork Chops And Sweet Potato Fries

All Photography by Karen Mordechai



As promised...a few more BBQ recipes for 4th of July Weekend ! This is a great recipe and a nice change from the typical burger. We hope you enjoy and tune in tomorrow for dessert... !


Grilled Pork Chops with Scallion Ginger Salad and Sweet Potato Fries
Serves 4

3 shallots, chopped
2 cloves garlic, minced
1 large knob of ginger, minced (5 tbl)
zest and juice of 1 orange
5 tbl olive oil
4 bone in, center cut pork chops

Whisk everything except the chops together in a shallow dish. Season the pork with salt and pepper and place in dish, turning to coat. Let marinate in the fridge for an hour or more. Grill on medium heat for 7-10 minutes, depending on the thickness. Top with scallion, ginger salad.

Scallion, Ginger Salad
1 bunch of scallions, chopped
4 shallots, chopped,
1 large knob of ginger, julienned

Saute scallions, shallots and ginger in olive oil on medium heat until soft, 5-7 minutes.

Tip:
This can be made with any cut of pork or chicken but grilling or roasting with the bone in imparts so much flavor in to the meat.


Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt

Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.

Serves 4

Tip:
You can do this with russet potatoes as well but the contrast of the sweet potatoes and the tartness of the lime is sooooo good!
When zesting, make sure you just get the colored part of the rind. You don't want to get any of the pith. (the bitter white stuff underneath- think grapefruit)

Copyright © 2009 by Casey Solomon

Midday Meal :: Truffled Sunchokes

Casey’s tips:
To peel or not to peel: we like leaving the skin on as it gives a nice texture but feel free to peel.


Truffled Sunchokes

2 lbs sunchokes
2 tbl butter
2 tsp minced garlic
2 tbl truffle oil
2 tbl chopped parsley

Rinse the sunchokes well, Slice sunchokes into ¼ inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.

Copyright © 2009 by Casey Solomon