Some of our favorite recipes from previous classes for you to try.
Crispy Zucchini Cakes with Stone Fruit Salsa
For the cakes:
1½ teaspoons kosher salt
3 ears of corn or 2 cups (about 2lbs in the shell) English peas
salt and pepper
½ cup rice flour
2 eggs, beaten
2 tablespoons chopped herbs (mint goes well with the peas, cilantro with the corn)
2 - 4 tablespoons coconut oil or olive oil for frying
Coarsely grate the zucchini and place in a colander along with the salt. Toss well and allow to drain for 1/2 hour. Squeeze in a towel to remove the moisture.
Place zucchini in a bowl. If using corn, cut the corn off the cob and add to the zucchini. If using peas, cook them in boiling, salted water for about 4 mins. Drain, mash roughly with a fork and add to zucchini. Add salt and pepper and the rice flour. Lightly beat the eggs and add to the bowl. Stir to mix completely.
Heat the oil in the pan. Add spoonfuls (about 1/3 cup) of batter into the pan, press down with a spatula to form a round cake. Cook until golden brown and then flip over and cook on the other side until golden brown and crispy.
For the Stone Fruit Salsa:
3 scallions, white and green parts separated, thinly sliced on a steep diagonal
5 T. fresh lemon juice
12 oz. stone fruit such as cherries, apricots or nectarines (about 2 ¼ cups), pitted, cut into thick slivers or chunks
½ cup olive oil
Kosher salt and freshly ground black pepper
Toss the white parts of the green onions and lemon juice together in a medium bowl to coat and let sit 10 minutes.
Add the green parts of the scallions, the stone fruit, and ½ cup oil to a bowl and toss gently again to mix; season cherry salsa with kosher salt and pepper.
Spoon the salsa over the cakes and serve with a little green salad.
Carrot Pancakes with Carrot Top Pesto
For the pancakes:
1½ lbs carrots with their tops*
5 tablespoons olive oil, divided
1 stem green garlic, white and pale-green parts only, finely chopped
½ teaspoon kosher salt, plus more
Freshly ground black pepper
2 large eggs
½ cup water
¾ cup chickpea flour
1 teaspoon ground coriander
¼ cup coarsely chopped fresh parsley or cilantro
1 recipe Carrot Top Pesto - see below
4oz Achadinha formage blanc
Flaky sea salt (such as Maldon)
Optional: flaked smoked trout or salmon
Remove the carrot tops and set aside for the pesto. Peel and grate the carrots on a box grater or in a food processor.
Heat 1 tablespoon oil in a large skillet, preferably nonstick, over medium-high.
Add the green garlic, season with kosher salt and pepper, and cook, stirring occasionally, until garlic is soft and just starting to brown, about 4 minutes. Remove from pan andallow to cool on a small plate. Wipe out pan and reserve.
Meanwhile, whisk the eggs, water, chickpea flour, 1 tablespoon oil, ½ teaspoon kosher salt in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir in the chopped herbs, green garlic and the carrots into batter just to coat.
Heat 1½ tablespoons oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼" thick. Batter should spread easily—if it doesn't, thin with a little water. Cook until bottoms are crispy and browned, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with another 1½ tablespoons oil and remaining batter.
Season the fromage blanc with a little salt and pepper.
Serve pancakes, sprinkle with a little Maldon salt and topped with fromage blanc and carrot top pesto.
*you can also use a mixture of root vegetables such as parsnips, turnips or rutabagas. It works well with chopped cauliflower too.
Carrot Top Pesto
2 tablespoon walnuts, lightly toasted and chopped
¼ teaspoon coriander seeds
½ cup [20 g] young carrot tops
½ cup [15 g] fresh flat-leaf parsley leaves
Zest of 1 orange
Zest of 1 lemon, plus juice of ½ lemon
1 tablespoon finely chopped green garlic
1 cup [240 ml] extra-virgin olive oil
2 tablespoons freshly grated Achadinha Capricious Cheese (or Pecorino)
1 tablespoon balsamic vinegar
In a small pan, toast the coriander seeds over medium heat just until fragrant and beginning to brown, 3 to 5 minutes. Remove from the heat and let cool before grinding to a fine powder in a spice grinder or with a mortar and pestle.
Fill a large bowl with cold water, and swish the carrot tops around to loosen the dirt. Repeat until the tops are clean. Remove them from the water and pat dry or spin them dry in a salad spinner. Chop the carrot tops and parsley finely.
Grilled Peaches with Honey, Chèvre and Pistachios
2oz fresh goat cheese
1 tablespoon unsalted butter, melted
4 ¼ teaspoons honey, divided
2 peaches, halved and pits removed
¼ cup shelled roasted pirstachios
Heat the grill to medium-high.
Combine melted butter with ¼ tsp of honey. Brush on both sides of the peaches.
Grill peaches, skin side down for 3-4 minutes. Turn and grill for another 3 minutes. Remove from grill.
Fill the center of each peach with 1 tablespoon of goat cheese, drizzle with 1 tablespoon honey.
Roast Chicken with Herbs and Garlic
1 chicken, back bone removed and flattened
2 tablespoons olive oil plus extra for the shallots and garlic
salt and pepper
2 teaspoons Herbes de Provence
2 tablespoons olive oil
6 medium shallots, peeled
8 whole garlic cloves, skin on
Preheat the oven to 400ºF.
Pat chicken dry, then rub with the olive oil. Season with salt and pepper. Sprinkle with the Herbes de Provence.
Place the chicken the chicken in a roasting pan. Toss the shallots and garlic with a little olive and scatter them around the chicken.
Put the chicken on the oven and roast for 20 minutes. Remove from the oven and baste with the juices that have accumulated.
The chicken is done when the juices run clear on when a thermometer inserted in the inner thigh reads 165ºF. Transfer the chicken to a cutting board and let it rest for 15 minutes. remove the lemons and reserve. Pour off all the juices from the pan and allow them to settle. Skim off the fat (it can be saved, refrigerated and used for cooking). Reserve the juices.
Cut the chicken up into pieces and place on the warm platter with the garlic and shallots. Drizzle with the reserved pan juices and serve.