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Beef Meatballs with Lemon and Celeriac

14 oz Ground Beef

1 medium Onion, finely chopped about 1 cup

3 cups fresh White Breadcrumbs

1 cup Parsley, chopped, plus extra to garnish

1 large Egg, beaten

3/4 tsp ground Allspice

Salt and Black Pepper

2 TB Olive Oil

1 Celeriac, peeled, quartered and each quarter cut crosswise into 1/2” slices

3 cloves Garlic, crushed

1/2 tsp ground Turmeric

1 1/2 tsp Fennel Seeds, lightly crushed

1 tsp Sweet Smoked Paprika

2 cups Chicken Stock

3 1/2 TB Lemon Juice

Put the beef, onion, breadcrumbs, parsley, egg, allspice, 1/2 tsp salt, and some black pepper into a large bowl.  Using your hands, mix well, then form into about 20 balls.  Each ball should weight ab out 1 1/2 oz.  Put the oil into a large sauce pan with a lid and place over his heat.  Add the meatballs and sear for 5 minutes, turning so that all sides are golden brown.  Transfer the meatballs to a separate plate and add the celery root, garlic, turmeric, fennel, and paprika to the pan.  Cook overweigh heat, stirring, for 2 minutes, until the garlic has taken on a bit of color and the spices smell aromatic.  Return the meatballs to the pan and add the stock, lemon juice, 1/2 tsp salt and some black pepper.  Bring to a boil, then simmer gently over medium-low heat, covered, for 30 minutes.  Remove the lid and leave to bubble away for about 10 minutes, for the sauce to thicken up.  Remove the pan from the heat and allow it to sit for 5 or 10 minutes.  Serve, along with a final sprinkle of parsley.



So, what is that gigantic grapefruit looking thing anyway? Pomelo or Citrus Maxima is not a hybrid, but rather one of the original citrus species. It comes from Southeast Asia. Even though it looks like a giant grapefruit it doesn’t have that bitter flavor. Grapefruit, actually, is a cross between pomelo and sweet orange. The Pomelo takes a bit of work to peel, but so worth it. By Googling Pomelos, you’ll find plenty of videos on how to peel and eat it. 

Start by cutting 1/2” off the top to create a flat side.  Score 6 times from top to bottom, about 1/2” deep to get through the thick pith. The pith is edible, but not palatable unless cooked.  Using your fingers, pull off sections of rind, starting where the scores intersect. When finished, slice the fruit in half. Separate the segments, and using a knife, remove the membrane. Enjoy it as part of a salad or simply as it is.

Citrus Rosemary Chicken

Recipe from A Taste Of Home 

Serves 6 | Prep Time 30 minutes; Bake Time approx. 2 1/2 hours

2 TB grated Onion

1 TB minced fresh Rosemary

2 tsp minced fresh Marjoram

3 Garlic cloves, minced

1 tsp grated Pomelo Zest (Original recipe calls for Grapefruit, but you can sub for Pomelo zest or the pith)

1/2 tsp Salt, divided

1/2 tsp Black Pepper, divided

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion, cut into wedges

3 fresh Rosemary Sprigs

3 fresh Marjoram Sprigs

2 TB Olive Oil

In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with sliced onions.  With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180°. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.

Greek Yogurt Ranch Dressing

Recipe from Cooking Light

Serves 2 to 4 | Takes approx. 5 minutes

Having a delicious homemade dressing/dip in the fridge means you have insta-snack. Roasted Romanesco dipped in this dressing would be delicious.  OR dip some of the Watermelon Daikon for a fresh veg dip snack combo. 

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Culturred Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp grated fresh Garlic, I use the microplane for this

1 TB chopped fresh Dill or Cilantro

1/8 tsp Kosher salt

1/8 tsp freshly ground Black Pepper

Mix all the ingredients together and that’s that!

Glazed Shiitakes With Bok Choy

Recipe by David Tanis from NYT Cooking 

Serves 6 to 8 | Takes approx. 30 minutes

1 bunch Bok Choy

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen), stems removed

Salt and pepper

4 Garlic cloves, minced

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, sliced diagonally, for garnish

1 TB  Toasted Sesame Seeds for garnish (optional)

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.  Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.  Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Pomelo Couscous

Recipe by Emily Han 

Serves 2 to 4 | Takes approx. 15 minutes

3/4 cup Water

2 tsp Butter or Olive Oil


1/2 cup instant Couscous

1/2 cup Vegetable Oil

2 large Shallots, thinly sliced and separated into rings (about 1/2 cup) I would use the Leeks from the box

1 (1 1/2-pound) Pomelo, peeled and separated into chunks

1/4 tsp finely grated Ginger

2 TB chiffonade of Mint

Bring water to boil in a saucepan. Add 1 teaspoon olive oil or butter, a dash of salt, and couscous. Cover, remove from heat, and let stand for at least 5 minutes. Fluff the grains with a fork and cool completely. Heat vegetable oil in a small heavy pot over medium heat until a thermometer registers 325°F. Add shallots and fry, stirring constantly, until golden brown. Remove with a slotted spoon, drain on towels, and cool completely.  In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands. Add pomelo segments, half of the fried shallots, and mint and gently toss to combine.  Garnish with the remaining fried shallots and serve.



This week you have Romanesco in the box.  One of my favorite vegetables, partly because they are so delicious and mostly because a giant romanesco was the first Valentine’s Day gift Nigel gave me. That was before we were even dating, but he told everyone that he already knew I was his, and he was right.  Who couldn’t love a guy who brings you a most beautiful piece of fractal art in the form or a delicious Romanesco?  

If you don’t know what to do with this beautiful Brassica, keep it simple; cut into individual florets, wash well.  Shake off the water, maybe dry it a bit with some towel, then toss with olive oil and your favorite Eatwell Salt (I love the Smoked Chili) pop them onto a parchment lined baking tray and into a hot oven (450 F) and roast until some of the tips are just beginning to char.  And there you have it.  If you want to get fancy you can add small slices of fennel and leek. You could even use some of the daikon in this mix, that is also in this week’s share.  If you find you are pressed for time, do all of the prep right through the tossing in olive oil and salt, and save the roasting  for later. 

Spiced Lentils & Rice

Serves 2-4 | Takes 25 minutes

Recipe by Jamie Olive from 5 Ingredients

I love this book because of it simple approach to making yourself something good to eat.  Focusing on ingredients many people have at home, although some might be more common in the UK, but nothing is obscure.  This dish looks like it would be delicious with a roast chicken or a piece of fish.  For a little fresh veg maybe do a quick pickle with the daikon to serve on the side.

3 oz Split Red Lentils

2 Onions, or maybe substitute the Leeks

2 heaped TB  Balti Curry Paste

1/2 lb Kale

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Salt and Pepper, to taste

Cook the lentils in salted water according to the packet instructions.  Peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with the olive oil and the Balti Paste.  Cook for 15 minutes, or until soft and golden, stirring regularly.  Tear in the kale, save tough stalks for stock, add a splash of lentil cooking water, cover and leave for 2 minutes.  Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.  Toss it all together; taste, season to perfections with sea salt and black pepper, and dish up.

Cold Noodles With Chile Oil and Citrusy Cabbage

Serves 4-8 | Takes 35 minutes

Recipe by Alison Roman From NYT Cooking

For The Noodles:

½ cup Canola or Grapeseed oil

1 tablespoon Fennel Seed

1 tablespoon Red-Pepper Flakes

2 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

Kosher salt and ground pepper

For The Citrusy Cabbage:

½ head Cabbage, very thinly sliced 

Kosher salt and ground pepper

¼ cup fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

2 tablespoons Olive Oil

For The Tahini Sauce:

⅓ cup Tahini

1 Garlic clove, finely grated

2 tablespoons fresh Lemon or Lime juice

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

Kosher salt and ground pepper

For The Lemony Scallions:

1 bunch Scallions, very thinly sliced

¼ cup Olive Oil

2 tablespoons fresh Lemon or Lime juice

1 tablespoon finely grated Lemon or Lime zest

1 tablespoon Soy Sauce

Kosher Salt and ground Pepper

Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn’t as low as we’d like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside. Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking.

If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.  

If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. Add herbs and season with salt, pepper and more lemon juice, if desired. 

Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms. 

If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you’re just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. Feel free to add more spicy things and blanched or roasted vegetables.

Creamy Cabbage Soup With Gruyere

Recipe by Martha Rose Shulman from NYTimes Cooking

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 russet potato, peeled and grated

¾ pound cabbage (about 1/2 medium head), cored and shredded

Salt to taste

5 cups water, chicken stock or vegetable stock

1 Parmesan rind

Freshly ground pepper to taste

2 cups low-fat milk

1 cup grated Gruyère cheese

6 1/2-inch thick slices of French or country bread, toasted and cut into small squares

Minced fresh chives

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.  Add the milk to the soup. Stir to combine well and heat through without boiling.  A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.