This is one pungent pickle, great for topping Greek salads. Alternately, you can pickle feta or other soft white cheeses like mozzarella (fresh pearls or block) or gouda by submerging chunks into leftover pickle juice along with some fresh herbs like dill or rosemary.
Ingredients
8 oz. Feta cheese
5 sprigs thyme
2 basil leaves
1 small sprig rosemary
1 cup champagne vinegar
1 tsp honey
½ tsp chili flakes or several rings of fresh jalapeno pepper
½ tsp peppercorns – tricolor is great
Directions
Rinse and pat cheese dry. Cut into ½-inch cubes.
To a 1-pint jar, add a layer of cheese cubes and then a layer of thyme and a pinch of chili flakes. Repeat layers until jar is almost full.
Whisk champagne vinegar with honey and pour over cheese until jar is full.
Put lid on jar and store in refrigerator to marinate for 1-3 days before using.
The perfect balance of heartiness, cozy comfort and fresh flavors. Great for dinner with pasta and greens on the side, and also fab in sandwiches the day after. Baking instead of frying, and arrowroot starch instead of the usual all-purpose flour make it lighter.
Ingredients
2 lb Globe eggplant, sliced about ¼-1/3 inch thick
1 Tbsp salt
½ cup arrowroot starch
4 eggs
2 cups breadcrumbs
2 tsp each garlic and onion, powder, divided
½ tsp dried basil, oregano and thyme
2-4 cloves garlic, pressed
1 ½ cup shredded Parmesan cheese, divided
28 oz can crushed tomatoes
2 ½ cups shredded mozzarella cheese
½ cup chopped fresh basil
¼ cup olive oil
Additional salt and pepper to taste
Directions
Preheat oven to 425º. Line two sheet pans with paper towels.
Sprinkle salt on eggplant. Let sit 20 minutes, pat dry. Remove paper towels from sheet pans, line with parchment paper.
In three shallow bowls, put: (1) arrowroot starch, (2) eggs, (3) breadcrumbs, ¾ cup Parmesan, 1 tsp each garlic and onion powder. Whisk eggs, stir together breadcrumb mix.
Lay an eggplant slice in arrowroot starch so some sticks, then dip in egg. Coat/pat with breadcrumb mix. Place on prepared sheet pans. Repeat.
Drizzle with olive oil, bake about 20 minutes, flipping slices halfway.
Meanwhile, add tomatoes, remaining garlic/onion powder, dried herbs and pressed garlic to a medium bowl. Stir to combine. Adjust salt/pepper to taste.
Lower oven to 400º. Spread 1 cup tomato mixture in a 9” x 13” casserole dish. Layer with ½ of the eggplant, 2 Tbsp fresh basil, more crushed tomato mixture, half of remaining cheeses. Repeat layers, finishing with cheeses.
Bake about 25 minutes until golden. Serve garnished with fresh basil.
Channeling Ina here: So simple…yet so elegant. This four-ingredient wonder (yes, black pepper counts!) proves that less is more—especially when you’re showing off top-shelf flavors. Five minutes of prep, and you’re a culinary genius. Pair with a sturdy white or rosé, and let the compliments roll in.
Ingredients
4 fresh figs (your favorite variety, green or black)
6 pieces good quality prosciutto
12 fresh basil leaves
Freshly ground black pepper
Directions
Remove stems from figs and cut into thirds. Place a basil leaf on top of fig and carefully wrap prosciutto piece around fig/basil firmly. Just before serving, crack a bit of pepper over them.
Rich, creamy and deeply comforting, these crème fraîche mashed potatoes take a classic side dish to the next level. The tangy richness of crème fraîche adds depth and silkiness, balancing buttery potatoes for a mash that’s smooth, savory and irresistibly spoonable. Simple to prepare and easy to love, they’re a natural fit alongside just about any main.
Read more about laying flavors in our The Union article.
Ingredients
3 lbs Yukon Gold potatoes, peeled/quartered
1 cup crème fraîche
8 Tbsp unsalted butter
Salt/pepper, to taste
Directions
Boil potatoes in 6 qt. pot of salted water until very tender, about 20 minutes. Drain potatoes, mash with masher or pass through a food mill or ricer into a big bowl.
Bring crème fraiche and butter to a simmer in 2-qt. saucepan over medium-high heat. Pour over potatoes, stir to combine. Add salt/pepper to taste.
Whole Wheat Penne with Cannellini Beans and Veggies
8-10 servings
Nevada City School of the Arts received the School Food Professionals Award for this recipe. This dish is a vehicle for so many local ingredients to reach students in their lunch. The school had success taste testing vegetables lightly roasted in olive oil and simply seasoned with salt, pepper and a splash of lemon juice. That flavor profile was perfect for the pasta and beans, too, and brought out the sweetness of the roasted eggplant.
Ingredients
2 16 oz cans cannellini beans
2 cloves garlic, minced
1 fennel bulb, thinly sliced
4 oz arugula
1 pint saladette tomatoes, sliced into bite-sized pieces
3 carrots, chopped into 1/4″ half moons
1 eggplant, cut into 1” cubes
1/2 bunch fresh basil
2 lbs whole wheat penne pasta
2 Tbsp lemon juice
1-2 cups extra virgin olive oil
Directions
Preheat oven to 425°.
Wash and drain all vegetables. Drain and rinse beans.
Set up a large pot on stovetop and fill 2/3 with water. Set to boil.
Separate vegetables by type onto a sheet tray and toss with olive oil, two pinches salt & pepper, and even portions of garlic. Roast, pulling each vegetable when it’s cooked (generally 10 minutes for fennel, 15 minutes for eggplant, 20 minutes carrots).
Chop basil. When water is boiling, add penne to pot. Cook 13-15 minutes, stirring occasionally, until al dente. Drain pasta. Pour into desired serving dish.
Toss pasta with lemon juice and ¼ cup olive oil. Add roasted veggies, beans, arugula, chopped tomatoes, and basil. Adjust seasoning to taste.
This is another recipe Nevada City School of the Arts adapted from the Chef Ann Foundation Lunchbox. We make our own pesto, which changes ingredients with availability. We love this recipe because it was an instant hit with students the first time I served it seven years ago—a result that surprised fellow staff and parents.
Ingredients
8 slider buns
2 Roma tomatoes, sliced into ½ inch rounds
16 oz log of pre-sliced mozzarella cheese
1 bunch basil
¼ cup sunflower seeds
2 Tbsp lemon juice
2 tsp sea salt
1/3-1/2 cup olive oil
Directions
In a food processor or blender, make the pesto. Pick the leaves off of the basil stems and add to mixer container. Add sunflower seeds, lemon juice and salt. Pour in ¼ cup of olive oil and start the machine, adding rest of the oil in a slow drizzle until desired pesto consistency is reached. Add more salt to taste.
Spread pesto on both bottom and top of slider buns. Place one slice of mozzarella and one slice of tomato on each bun. Simple, refreshing, and filling.
