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Recipes
Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
By scottnjennie
Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel
- 1 cup mayonnaise
- 2 teaspoons fresh oregano
- 1 clove garlic
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon
- 1 lemon
- 12 baby artichokes
- 2 1-pound bunches thick asparagus spears
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons olive oil
Three-Herb Butter
By scottnjennie
Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent
- 1/2 lb. (1 cup) unsalted butter, at room temperature
- 1/2 cup finely chopped shallots (about 3 oz.)
- 1/2 cup dry white wine
- 1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
- 1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
- 1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)
Roast Chicken with Green Beans and Artichokes Recipe
By scottnjennie
Inspired by English food writer Nigella Lawson's chicken Vesuvio, chef Art Smith created his own variation, throwin...
- 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- 1 Tbsp. dried oregano
- 1 Tbsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 1/2 tsp. crushed red pepper flakes (optional)
- 4 scallions, coarsely chopped
- 8 cloves garlic, crushed
- 3 Tbsp. olive oil
- 3/4 cup white wine
- 3/4 cup chicken broth
- 1 pound fresh pork chorizo or chicken sausage
- 2 cups fresh green beans
- 1 cup frozen artichoke hearts
- 1 lemon, sliced into 1/4-thick rounds
- 1/4 cup chopped flat-leaf parsley
Roasted Butternut Squash With Mustard Vinaigrette
By scottnjennie
Heat oven to 375° F. Divide the squash and shallots among 2 large rimmed baking sheets
- 3 small butternut squash (about 2 pounds each)—peeled, seeded, and cut into 1/2-inch-thick half-moons
- 8 shallots, cut into wedges
- 4 tablespoons olive oil
- kosher salt and black pepper
- 1 cup apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon whole-grain mustard
- 1/4 cup fresh flat-leaf parsley, chopped
Herb-Butter Roasted Turkey with Pinot Noir Gravy
By scottnjennie
Looking for the perfect Thanksgiving turkey recipe? Your search is over! This delicious Herb-Butter Roasted Turkey ...
- BRINE:
- 2 1/2 gallons water
- 2 1/2 cups kosher salt
- 1 cup maple syrup
- 24 bay leaves
- 24 cloves garlic, peeled
- 1/3 cup whole black peppercorns
- 2 small bunches fresh flat-leaf parsley (about 4-ounces)
- 1 small bunch fresh sage (about 1-ounce)
- 6 medium sprigs fresh rosemary
- Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
- TURKEY:
- 1 (14 to 16-pound) natural turkey (preferably fresh)
- 1 recipe Three-Herb Butter, softened
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 ounces (4-tablespoons) unsalted butter, melted
- GRAVY:
- 2 1/2 ounces (5-tablespoons) unsalted butter
- 2 1/2 ounces (1/2 cup) all-purpose flour
- 4 cups Three-Herb Turkey Broth or low-salt chicken broth
- 1 1/2 cups Pinot Noir
- Kosher salt
- Freshly ground black pepper
Simple Braised Pork
By scottnjennie
Preheat oven to 300 degrees
- 3 Tbsp olive oil
- 3 lbs boneless pork shoulder, cut into 8 chunks
- salt & pepper
- 1 cup dry white wine
- 3 cups chicken broth
- 4 sliced shallots
- 8 chopped garlic cloves
- 10 sprigs fresh thyme
Blackberry Cucumber Smoothies
By scottnjennie
Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack
- 1 large Seismic Gardens cucumber, peeled, seeded and cut into chunks (1 cup)
- 1/2 cup vanilla yogurt
- 1/4 cup fresh Pumpkin Patch blackberries
- 1 –2 Tbs. honey or agave nectar
- 1/2 Tbs. lemon juice
Pan-Fried Quinoa Cakes Recipe
By scottnjennie
Mixes antioxidant-rich sweet potatoes and vitamin-packed kale with quinoa (a powerhouse grain) to form satisfyingly...
- 1/2 pound kale, large stems removed and leaves finely chopped
- 1 1/2 tsp. kosher salt
- 3/4 pound sweet potatoes, peeled and cut into 1/4" dice
- 2 cups (12 ounces) quinoa, rinsed and well-drained
- 1 small yellow onion, finely diced
- 1/2 cup (2 ounces) finely grated Parmesan cheese
- 2 Tbsp. minced fresh dill
- 1/4 tsp. cayenne pepper
- 4 large eggs, beaten
- Olive oil for frying
Wilted kale salad
By scottnjennie
Packed full of minerals and vitamins, kale has been often been cited as the healthiest fodder
- 2 bunches of kale
- juice of 1 biggish lemon
- 1/6 cup soy sauce (tamari or Braggs aminos...)
- 1/6 cup olive oil
- 1 tbsp sesame oil
- 6 dried shitake mushrooms, torn into bits (these are very inexpensive and can be found at VONS in the Asian food section)
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 2 sheets of seaweed (nori sushi wraps) ripped into little inch squares
- 1/2 biggish red onion sliced thinly
- one avocado, cut into cubes
Grilled Ratatouille
By scottnjennie
Preheat grill to medium-high
- 2 Simis Ranch zucchini, cut into quarters lengthwise
- 2 yellow squash, cut into quarters lengthwise
- 1 Seismic Gardens eggplant, halved lengthwise
- 2 Seismic Gardens bell peppers, stemmed, seeded and quartered
- 2 red or Simis Ranch sweet white onions, quartered
- 1 pint cherry tomatoes
- 1/2 cup plus 2 Tbsp olive oil
- Salt and freshly ground pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp finely chopped fresh oregano leaves
- 1/4 cup finely chopped flat-leaf parsley leaves