Garlic

Celeriac Soup with Thyme

INGREDIENTS:

  • 1 medium celeriac (celery root) (roughly 9 oz)

  • 2 carrots (roughly 4 oz)

  • 2 medium russet potatoes (roughly 14 oz)

  • 1 medium shallot (roughly 3 oz)

  • 2 cloves large garlic

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 to 4 cups low sodium vegetable broth

  • 5 sprigs thyme

  • 2 tablespoon olive oil

  • 10 fresh sage leaves

  • 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

  1. Preheat oven to 425° F.

  2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

  3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

  4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

  5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

    Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.

    If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.

    The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

  • 1/4 cup dried unsweetened cranberries

  • 3 tablespoons unseasoned rice vinegar

  • 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

  • 4 tablespoons extra-virgin olive oil, divided

  • 3 sprigs thyme

  • 3 garlic cloves, smashed

  • 3 tablespoons unsalted butter, cut into pieces

  • 1 small shallot, finely chopped

  • 6 large or 8 medium celery stalks, thinly sliced on a diagonal

  • 1/2 cup parsley leaves with tender stems

  • 1/4 cup chopped salted, dry-roasted almonds

  • 1 ounce Parmesan, shaved

  • Kosher salt

PREPARATION:

  1. Place Combine cranberries and vinegar in a small bowl and set aside.

  2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

  3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

  4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

  5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Thai Basil Chicken

INGREDIENTS:

  • 2-3 tablespoons vegetable oil

  • 1 teaspoon sriracha sauce

  • 1 teaspoons crushed red pepper

  • 1 medium onion chopped

  • 4 cloves garlic sliced (about 3 tablespoons)

  • 1 pounds skinless boneless chicken breasts, cut into bite-size pieces

  • 2 teaspoon brown sugar

  • 1 tablespoons fish sauce or more adjust to taste

  • 1 tablespoons soy sauce (tamari for gluten free)

  • 3/4 cup fresh thai basil leaves about 10 or more leaves

PREPARATION:

  1. If you are serving with rice start cooking the rice before you start making the chicken

  2. Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn

  3. Add chicken, cook until chicken is longer pink and it is slightly brown.

  4. Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.

  5. Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.

  6. Transfer to a serving plate and serve with rice.

Eggplant & Sausage Linguine

INGREDIENTS:

  • Olive oil cooking spray

  • 1 1/4 lb eggplant, cut into 3/4-inch cubes

  • Fresh ground black pepper, to taste

  • 8 oz whole-wheat linguine

  • 1/2 onion, chopped

  • 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 cloves garlic, chopped

  • 1 1/2 cups chopped tomatoes

  • 1/4 cup unsweetened golden raisins

  • 1 tbsp capers, rinsed and drained

  • 2 tbsp red wine vinegar

  • 1/3 packed cup parsley, chopped

  • Sea salt, to taste, optional

  • 1/2 cup low-fat ricotta cheese

PREPARATION:

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

  2. Meanwhile, cook linguine according to package directions. Drain and set aside.

  3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

  4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Crisp Cucumber Salsa

INGREDIENTS:

  • 2 cups finely chopped cucumber, peeled and seeded

  • 1/2 cup finely chopped seeded tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons minced fresh parsley

  • 1 jalapeno pepper, seeded and chopped

  • 4-1/2 teaspoons minced fresh cilantro

  • 1 garlic clove, minced

  • 1/4 cup reduced-fat sour cream

  • 1-1/2 teaspoons lemon juice

  • 1-1/2 teaspoons lime juice

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon seasoned salt

  • Tortilla chips

PREPARATION:

  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

  2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.