The Spring Menu
What we eat for glowing skin - April edition.
- 1 frozen banana
- 1/2 cucumber
- 1 inch piece ginger root
- 1/2 kale bunch
- 1/4 lime (fresh squeezed)
- 10 mint leaves
- 2 TBSP cashew butter (can substitute for almond or peanut)
- 1 pinch of cayenne pepper
- 2 tsp coconut oil
- 2 Ice cubes
- 1 cup water
Blend all ingredients together in a blender! Serve in a chilled glass immediately.
- 4 small potatoes
- Juice from 1 lemon
- 1 lbcauliflower, cut into florets
- 1/2 cup chopped pitted olives (we like using kalamata)
- 1/2 red onion thinly sliced
- 1/4 cup sliced pepperoncini or hot pickled peppers (Mama Lil’s is a great brand)
- 2 tsp fresh thyme
- 1 tsp chile flakes
- 4 oz feta cheese
- 1 handful arugula
Put the potatoes in a large pot of cold water and add salt until it tastes like the sea. Bring to a boil. Reduce the heat to a gentle simmer, and cook until tender, 20-25 minutes. Once the potatoes are cooked, drain them and return to the pot.
Smash the potatoes with a fork to crush them and create lots of crevices, add 2 tablespoons of the lemon juice and a healthy glug of olive oil, season with salt and black pepper, and toss gently. Let them cool.
Heat oven to 375 F.
Put the cauliflower in a bowl, add 1/4 cup olive oil, and 1/2 tsp salt, toss to coat all the florets, and spread them over a rimmed baking sheet. Roast until tender and nicely browned around the edges, 20 to 30 minutes. Add the cauliflower to the smashed potatoes.
Add the olives, onion, pickled peppers, thyme, and chile flakes to the potatoes and cauliflower. Toss gently, season with more salt and black pepper and some olive oil and a bit more lemon, and toss again.
Put the feta in a food processor and pulse until creamy. With the motor still running, drizzle in 3 TBSP olive oil.
Add the feta to the salad and fold gently. Add the arugula and fold again. Taste and do your final seasoning and adjustment to make this irresistible.
Serve slightly warm, with a squeeze of lemon.
This salad is also great if made the day before, and served chilled.
- 1⁄3 cup hazelnuts
- Salt and freshly cracked pepper
- 1 large bunch parsley, minced (about 11⁄4 cups)
- 2 cups (about 10 ounces) roughly chopped Castelvetrano olives
- 2 large lemons, grated zest and juice
- 1⁄2 cup extra-virgin olive oil plus 2 tablespoons, plus more for drizzling
- 1 pound gemelli pasta
- 3 large cloves garlic
- 1 to 2 anchovy fillets, depending on your taste
- 1 cup grated ricotta salata, plus shaved ricotta salata for serving
- 1⁄4 teaspoon minced habanero chile, for serving
- Aleppo pepper, for serving
Preheat the oven to 400F.
Spread the hazelnuts on a baking sheet and toast until lightly golden and fragrant, about 10 minutes.
Place the toasted nuts on a clean dish towel and rub them against one another until they lose most of their skins. Roughly chop the hazelnuts, place them in a bowl, and toss with a generous drizzle of oil. Season with salt and pepper and set aside.
In a medium bowl, mix together the parsley, olives, lemon juice, zest, and 1⁄2 cup oil. Set aside.
Bring a large pot of heavily salted water to a boil over medium heat. Add the pasta and cook according to package directions until al dente. Drain, reserving 1⁄2 cup of the pasta water.
Mince the garlic and anchovy together until they form almost a paste on your cutting board. In a large skillet, heat the 2 tablespoons oil over medium-high heat until it shimmers. Add the garlic-anchovy paste. Cook, stirring constantly, until the garlic is soft and fragrant, about 1 minute. Reduce the heat to low.
Pour the drained pasta into the skillet. Add the grated cheese and reserved pasta water and toss until the cheese is evenly distributed. Stir in the parsley and olive mixture and toss until the pasta is evenly coated.
Taste and adjust for seasoning and serve topped with toasted hazelnuts, habaneros, shaved cheese, and a sprinkle of Aleppo pepper.