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Recipes
Universal Pesto Sauce
By KDHarmon
Here’s the thing about pesto: you can use any combination of green things, nuts, and hard cheese to make it—jus...
- 2 tablespoons kosher salt, plus more for blanching herbs
- 8 packed cups mixed fresh tender herbs or greens, such as basil, parsley, arugula, kale, or spinach
- 1/2 cup nuts or seeds, such as pine nuts, walnuts, pistachios, or sunflower seeds
- 3 cloves garlic
- 1-1/2 cups olive oil
- 2 cups freshly grated hard aged cheese, such as Parmesan or pecorino
Cherry Salsa
By KDHarmon
Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes
- 3 spring onions, preferably red, white/red and green parts separated, thinly sliced on a steep diagonal
- 5 tablespoons fresh lemon juice
- 12 ounces fresh cherries (about 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers
- 1/2 cup olive oil
Milk Chocolate-Peanut Butter Sandwich Cookies
By KDHarmon
For cookies: Preheat oven to 350°F
- Cookies
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1/2 cup plus 1/3 cup powdered sugar
- 1/2 cup plus 1 tablespoon (packed) dark brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/3 cups (about 8 ounces) milk chocolate chips
- Filling
- 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/4 teaspoon coarse kosher salt
- 6 tablespoons whipping cream
Dark Chocolate Peanut Butter Cups
By KDHarmon
This adorable dessert will satisfy late-night chocolate cravings, and is a great last-minute dessert to put togethe...
- cooking spray
- 4 ounces dark chocolate, chopped
- 1 tablespoon refined coconut oil
- 1/2 cup creamy peanut butter
Tzatziki Sauce
By KDHarmon
In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt
- 1 small cucumber, grated
- Bunch fresh mint, leaves finely chopped
- Bunch fresh dill, leaves finely chopped
- Zest of 1 lemon
- 1 cup Greek-style yogurt
- Kosher salt
Carmelized Carrots with Quinoa
By KDHarmon
For the Dressing: In a large bowl, whisk together the orange juice, red wine vinegar, dijon mustard, and maple syr...
- For the Carrots:
- 2 tablespoons Olive Oil
- 2 pounds Carrots (peeled and cut into 1/2-inch pieces at a bias)
- Salt and Freshly Ground Pepper
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Coriander
- 2 Scallions (sliced on bias)
- 1/4 cup Goat Cheese (crumbled)
- 1/4 cup Dried Cherries
- 1 cup Dry Red Quinoa (cooked to package instructions)
- Toasted Pumpkin Seeds (to garnish)
- For the Dressing:
- 1/2 Orange (juiced)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Real Maple Syrup
- 1/2 cup Olive Oil
- Salt and Freshly Ground Pepper
Shrimp with Green Sauce
By KDHarmon
Heat 2 Tbl olive oil in skillet over medium heat
- 6 Tbl extra-virgin olive oil, plus more for drizzling
- 5 cloves garlic, finely chopped
- 2 Tbl brandy
- 1/2 C dry white wine
- 1 C choped fresh parsley
- Kosher salt
- Freshly ground black pepper
- 18 large shrimp, peeled and deveined
- Warm baguette slices, for serving
Foodshed Pizza - Four Cheese
By KDHarmon
Make dough, square shape, thicker crust, olive oil base add cheese and cook
- Fontina cheese
- Goat cheese
- fresh Mozzarella
- Pt. Reyes Bleu Cheese
- carmelized onion
Goat Cheese with Cocoa Nibs
By KDHarmon
Crush about 4 Tbls. raw cacao beans to make the cacao nibs
- 4 Tbls. raw cacao beans
- 11 oz. log of goat cheese
- 1/2 clove of garlic (fine mince)
- Herbes de Provence (to taste)
- pepper (to taste)
- 1 Tbls. liquid honey
- 1 Tbls. ginger syrup (out of a bottle of preserved ginger)
- 1 baguette
Mushroom Lasagna
By KDHarmon
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 tablespoon kosher salt, plus more, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 tablespoon kosher salt, plus more for seasoning
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling