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Citrus-Cucumber Slaw with Pickled Shallots

When I first made this dish I was slightly apprehensive because I thought, grapefruit with cucumber? In a slaw?! But, after I tasted it- I knew I made something very special. The tartness of the grapefruit mixed with the cool, crispness of the cucumber balances each other out in such a nice way. I made this salad recently for a friend that came over to my farmhouse for lunch and grilled up briny shrimp to pair along with it. It was the perfect, healthy lunch. I purchased the ingredients from La Canada Farmer’s Market.

Ingredients

½ cup organic white verjus (or you can use any light- colored vinegar (white wine, apple cider, white distilled, etc.) (Gourmet Blends at our Calabasas location)
¼ cup organic safflower or sunflower oil (or you can use a light olive oil from Gourmet Blends at our Calabasas location)
3 tablespoons organic lime juice (Nicholas Farm)
1 large organic shallot, thinly sliced (Country Fresh Farms)
½ teaspoon sea salt (Nordic Catch)
¼ teaspoon organic freshly ground black pepper (or you can try Peppa from Convivial Spice at our Calabasas location)
5 cups organic shredded green, red, and/or napa cabbage (JM Produce)
2 organic grapefruits and/or pomelos, peeled, seeded, and sectioned (Nicholas Farm)
1 organic cucumber, sliced (Country Fresh Farms)
½ cup organic thinly sliced red onion (MP Family Farms)
1 cup organic seeded and chopped Roma tomatoes (JM Produce)
1 large fresh jalapeno pepper, seeded and finely chopped (MP Family Farms)

Instructions

In a small bowl stir together verjus (or light vinegar of choice), oil, lime juice, shallot, 1/2 tsp. salt, and 1/4 tsp. black pepper. Let stand 20 minutes or up to 8 hours.
To serve, in an extra-large bowl combine cabbage, grapefruit, cucumber, onion, tomatoes, and jalapeño. Pour vinaigrette and shallots over cabbage mixture. Serve with a slotted spoon. Serves 12. Enjoy! You can pair this slaw with grilled BBQ chicken, grilled shrimp skewers, baked halibut or salmon, grilled pork.

La Canada Farmers Market (Every Sat. 9am – 1pm)

Roasted Asparagus with Garlic & Herbs

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Serves: 4 | Prep time: 5 mins | Cook time: 10 mins

The first seasonal vegetable I think of when spring arrives is definitely asparagus. This spring-time veggie has the most vibrant green color (which gets more vibrant when you cook it!) and is full of incredible health benefits! It’s low in calories and a great source of nutrients and antioxidants, including fiber, folate and vitamins A, C and K. This versatile vegetable can be added to just about any dish or eaten by itself, like in this recipe. Bright spring herbs like parsley and dill add a perfect pop of freshness to the roasted asparagus. I like squeezing fresh lemon juice on top when it’s done roasting. I purchased the ingredients for this recipe from the Sunday Larchmont Village Farmers Market.

INGREDIENTS

1 lb. asparagus, stalks trimmed (Underwood Family Farms)
2 tablespoons olive oil (Gourmet Blends)
1 teaspoon minced garlic (Gama Farms)
Salt and pepper, to taste (Robert Cucinas Kitchen)
2 tbsp fresh parsley, chopped (Beruman Farms)
2 tbsp fresh dill, chopped (Ayala Farms)
Lemon wedges for serving optional (Nicholas Farms)

INSTRUCTIONS

Preheat the oven to 425 degrees F.
In a small bowl, whisk together the olive oil, garlic, salt and pepper.
Arrange the asparagus stalks in a single layer on the pan. Drizzle the olive oil mixture over the asparagus and toss to coat.
Roast for 10-15 minutes, until asparagus is tender and tips are lightly browned.
Sprinkle with parsley & dill and serve, with lemon wedges, if desired.

Organic Asian Short Rib Soup

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This aromatic soup broth yields a bright taste that holds a deep Unami flavor. The short ribs are so tender and juicy, they melt in your mouth. It’s sure to be a hit! Add this great recipe to your holiday menu or simply enjoy it as a main dish during cold winter weather.

Servings: 4 People
Prep Time: 15 minutes
Cooking Time 1.5 Hour
Chill time 1 day

INGREDIENTS

2 1/2 lbs. grass fed beef short ribs
2 cups thinly sliced organic Korean radish, about 1-inch wide, 1/8-inch thick (Country Fresh)
3 oz Korean glass noodles (dangmyeon)
1 tbsp minced organic garlic (Country Fresh)
1 tbsp Korean soup soy sauce (gukganjang)
1 tbsp Korean tuna sauce, optional
salt, to season
freshly cracked black pepper, to taste
green organic onion, finely chopped (Country Fresh)

SOUP BASE AROMATICS

2 large slices Korean radish (or daikon), 2-inch thickness (Underwood Farm)
1 organic large onion, cut in half (Underwood Farm)
10 organic cloves garlic (Country Fresh)
2 organic Asian leek, or regular leek (Underwood Farm)
2 organic dried shiitake mushroom, optional (Funghi Valley)
2 sticks Korean herb, optional
1 large piece dried sea kelp
8 cups water

INSTRUCTIONS

TO CLEAN THE SHORT RIBS

If cooking in a soup pot over the stovetop, put parboiled short ribs and all the aromatics in a pot with water. Cover with a lid and bring to boil.
Reduce the heat to low, and simmer for 1-1.5 hours. (You might need to add a little more water if the steam evaporates too much during simmering). Make sure to remove the sea kelp after 5 minutes of simmering.
Remove the aromatics and add the thin radish slices, minced garlic, and continue to cook until they are soft, about 2-3 minutes.

TO FINISH OFF COOKING

Option 1. If you want to serve the soup right away (if you don’t mind the fat): add the thin slices of radish, minced garlic, and let it cook until the radish pieces are soft and tender (use Saute mode if using an instant pot), about 2-3 minutes. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the drained noodles and simmer, about 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

Option 2. If you prefer a lighter broth without so much fat: let the soup cool down, and chill in the fridge overnight. The fat in the soup will float to the top and harden. Scoop out the fat with a slotted spoon or fat skimmer.

To get ready to serve, transfer the soup to a soup pot and add the thin radish slices and minced garlic. Cover and reheat the soup over medium heat until radish pieces are soft and tender. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the soaked noodles and simmer for the last 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

To serve, ladle the hot soup along with short ribs, radish pieces, and some noodles into a serving bowl. Garnish with green onion, freshly cracked black pepper, sliced shiitake mushroom (if used in broth) on top. Serve with rice and banchan and/or kimchi.

LARCHMONT FARMERS MARKET; EVERY SUNDAY 10am-2pm

Tomato Soup & Grilled Cheese

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Ingredients

2 pounds of Tomatoes. Ripe tomatoes are always best but canned whole tomatoes will also be delicious
2 tablespoons of Balsamic vinegar
2 tablespoons of Olive oil
1 tablespoon of Salt, pepper and sugar
1 Onion
2 cloves of Garlic
Basil leaves Other herbs like thyme and oregano are also delicious with tomatoes
4 cups of Stock Use any stock or broth of your choice
1 small can of Tomato paste1 cup Cream Heavy cream/whipping cream
4 slices of Sourdough bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Instructions

Roast the tomatoes: Roasting the tomatoes with aromatics before blending into the soup builds serious flavor. It’s a quick and easy step that means your soup goes from good to great. If you don’t have access to ripe, in-season tomatoes, using whole canned tomatoes are perfectly fine. Flavor the soup with ingredients that compliment tomatoes. Balsamic vinegar, basil and garlic are always a good idea where tomatoes are concerned. A pinch of chilli flakes/red pepper flakes will add a hum of heat if you like spicier foods. A little sugar tempers the acidity of the tomatoes but is completely optional.

Make the soup: In a large pot or Dutch oven set over medium-high heat, cook the onions, garlic and basil in a little olive oil or butter until soft and translucent. Add the roasted tomatoes and tomato paste to this base along with stock/broth. Bring to a boil then cook until all the ingredients are soft. Then, transfer to a blender and blend until smooth (alternatively use an immersion blender). Season to taste with salt and black pepper and add cream. Bring back up to a simmer then served with your grilled cheese sandwiches.

Make the Grilled Cheese:

Preheat a nonstick skillet over medium heat. Generously butter both sides of the bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side up on top of cheese.
Cook until lightly browned on one side; flip over and continue cooking until the cheese is melted. Repeat with remaining 2 slices of bread, butter, and slice of cheese.