1/4 cup fresh lemon juice
1 Tablespoon shoyu or soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan, divided
2 bunches Tuscan kale or other kale, center stalks removed, chiffonade
1. Whisk together first 6 ingredients. Slowly add oil, drop by drop. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.
2. Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan. Season to taste with salt and pepper.
2 tablespoons olive oil
1 onion, diced
2 cloves of garlic, minced
2 quarts chicken stock
1 cup dried macaroni
1 15 oz can cannellini beans
½ lb. asparagus, tips trimmed, cut into 1-inch pieces
½ cup frozen peas
10 oz fresh spinach, roughly chopped
Freshly grated parmesan
¼ cup fresh basil, cut into chiffonade
1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.
2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.
3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.
2 quarts ripe strawberries, washed and quartered
1/2 cup fresh orange juice
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon
1. Macerate the strawberries in the orange juice. Set aside.
2. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
3. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
4. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
5. Preheat oven to 400°F. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
6. Whip cream until foamy.
7. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.
2 pounds rhubarb stalks, leaves removed, cut into ½-inch pieces
1 quart strawberries, diced
1/2 cup sugar
1. In a saucepan, combine rhubarb pieces with sugar over low heat. Stir frequently as it starts to cook, making sure the sugar doesn’t burn.
2. Add strawberries as rhubarb begins to cook down.
3. When strawberries have almost cooked down, remove from heat.
4. Taste for sweetness. Let cool.