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Recipe by Courtney McDonald; Serves 6

-1/2 pound green beans, trimmed, blanched and shocked in ice water
-1/2 pound yellow wax beans, trimmed, blanched and shocked
-1 pound fingerling potatoes, washed and roasted until tender and cooled
-1 bunch radish, trimmed and sliced
-1 torpedo onion, thinly sliced
-2 small mild sweet peppers, thinly sliced
-1 pint cherry tomatoes, halved
-1/2 pound smoked albacore tuna, flaked
-3 farm-fresh eggs, hard boiled and quartered
-salt and pepper, to taste

In a large mixing bowl, toss the beans, roasted potatoes, radish, onion, peppers, cherry tomatoes and smoked albacore. Add the dressing, season to taste and toss to combine. Transfer to a serving dish and top with the smoked albacore. Garnish with the sliced egg and serve with bread and olive puree (recipe follows).

Serves 6 – recipe by Courtney McDonald

-3 fuyu or gosho persimmon, pits removed, cut into 8ths
-4 radishes, washed and thinly sliced
-2 cups winter greens such as arugula, mizuna or spinach,
washed and torn into bite-size pieces
-2 crisp apples
-juice and zest of 2 meyer lemons
-1/4-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste

Place the persimmon wedges, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately!

Recipe by Courtney McDonald
Serves 6

-3 Tbsp. olive oil
-2 cloves garlic, thinly sliced
-1 bunch green onion
or ½ red onion, thinly sliced
-1 Tbsp minced fresh ginger
-1 Tbsp minced fresh turmeric,or ½ tsp dried turmeric (optional)
-1 head green or Savoy cabbage,thinly sliced
-2 green apples, thinly sliced
-4 mandarins, segmented
-salt and pepper, to taste

In a large skillet or wok, heat the olive oil. Add the garlic, onion, ginger and turmeric, if using. Cook over medium heat, stirring occasionally until onion is soft and fragrant, about 5 minutes. Increase the heat to high and add the sliced cabbage and apple, season to taste with salt and pepper. Cook, tossing or stirring, until cabbage has softened slightly – another 4-5 minutes. Remove from heat, adjust seasoning if necessary, and gently toss in the mandarin segments. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-1 head cabbage, any variety
-2 Tbsp. extra-virgin olive oil
-juice of 2 limes
-1 tsp. ground cumin
-1 clove garlic, minced
-1/4 cup chopped fresh cilantro
-1/2 red onion, thinly sliced
-4 radishes, thinly sliced
-salt and freshly-ground black pepper, to taste

Trim the outer leaves and stem end of the cabbage. Cut the cabbage in half lengthwise. Using a sharp knife, thinly slice the cabbage crosswise. Place the sliced cabbage in a large mixing bowl with the olive oil, lime juice, cumin and garlic. Toss well and let sit for about 10 minutes to wilt slightly. Add the remaining ingredients, toss well and season to taste with salt and pepper. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-1 pound small zucchini, ends removed
-1/2 pound small yellow squash, ends removed
-1/2 medium red onion, thinly sliced and soaked in ice water for 30 minutes
-1 basket mixed cherry tomatoes, cut in half
-1 large Armenian cucumber or 4 lemon cucumbers, thinly sliced
-1/4 cup chopped fresh mint or basil
– juice of 2 lemons
-1/4 cup extra-virgin olive oil
-1 large colorful heirloom tomato, thinly sliced
-Salt and freshly ground black pepper, to taste

-3/4 cup crumbled goat cheese
-1/2 cup toasted pine nuts
-1 cup chopped kalamata olives

Over a large mixing bowl, use a vegetable peeler to cut the zucchini and yellow squash into long, thin ribbons. Drain the soaked red onion and carefully toss with the squash along with the cherry tomatoes, sliced cucumber and chopped mint or basil. Add the lemon juice and olive oil and toss carefully to coat all ingredients. Season to taste with salt and pepper.

On a large serving platter, arrange the sliced heirloom tomato in a single layer to create a base for the salad. Season with salt and pepper. Arrange the squash salad on top of the tomato slices, garnish with the goat cheese, pine nuts and chopped olives, if using. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 pounds medium-sized beets, any color
-3 Tbsp. extra-virgin olive oil
-1 Tbsp. Kosher salt
-4 cloves garlic, smashed
-6 sprigs fresh thyme
-2 tsp. lemon or meyer lemon juice
-1 ½ Tbsp. extra-virgin olive oil
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Trim the tops and tails from the beets and wash well. In a medium bowl, toss the beets with the 3 Tbsp. olive oil, 1 Tbsp. Kosher salt, garlic and thyme. Add 2 Tbsp. water. Line a rimmed cookie sheet with foil. Spread the beets onto the cookie sheet and place another sheet of foil on top. Crimp the foil edges together to create a sealed pocket. Roast the beets in the hot oven until tender, 45 minutes-1 hour (beets should pierce easily with a paring knife). Remove from oven and set aside to cool slightly. While beets are still warm, peel by scraping the skin off with a paring knife. The
skin should come off easily. Quarter the roasted beets and place in a medium mixing bowl. Toss with the lemon juice and remaining olive oil, and season to taste with salt and pepper. Serve cold, hot or warm.


Serves 6; Recipe by Courtney McDonald

-3 bunches kale-any variety
-3 Tbsp. extra-virgin olive oil
-3 cloves garlic, thinly sliced
-1/2 tsp. crushed red pepper flakes
-salt, to taste

Tear the kale leaves from the stems. Cut kale leaves in to 1 inch ribbons and wash thoroughly in cold water. Drain.

Place the olive oil, garlic and chili in a large skillet. Heat over medium flame, stirring occasionally, until the garlic just begins to brown – be careful not to burn! As soon as garlic begins to brown, quickly add the wet kale. Stand back as the pan may splatter a bit. Cook the kale, stirring occasionally, until it is wilted and slightly tender – about 5 minutes. If the pan becomes dry, add a few teaspoons of water.

Season to taste with salt and serve immediately.

Serves 6; Recipe by Courtney McDonald

-3 bunches collard greens, stems removed, cut into 1 inch ribbons and washed
-1 tsp. olive oil
-1/4 pound sliced bacon, cut into ½ inch pieces
-1 white or yellow onion, finely chopped
-4 cloves garlic, minced
-2 Tbsp. red or white wine vinegar, or apple cider vinegar
-salt and freshly-ground black pepper, to taste

Place the olive oil and bacon in a large pot over medium heat. Stirring occasionally, cook until the bacon just begins to brown. Add the onion and garlic and cook until soft – about 10 minutes. Begin adding the washed collard greens. Add as much as can fit in the pot at a time; they will steam and cook down quickly. Add more as there is room in your pot. Add a few tablespoons of water as needed to help wilt the collard greens. Cook greens, stirring frequently, until soft and flavorful – about 25 minutes. Add the vinegar and cook another 5 minutes. Season to taste with salt and pepper and serve immediately.

Recipe by Courtney McDonald; Serves 6

1/2 cup extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and thinly sliced
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1 Tbsp. smoked Spanish paprika
1 ¼ lbs. black beauty or other eggplant
1/2 tsp. crushed smoked dried chilies
1/4 cup chopped fresh parsley
1/2 cup sesame tahini
1/4 cup fresh lemon juice
1 tsp. toasted sesame seeds, for garnish
salt, to taste
1 recipe Zephyr squash chips (recipe follows) peeled and diced into 1/2 inch cubes

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sweat until onions are soft and fragrant, about 6 minutes. Add the cumin, coriander, paprika and crushed chilies. Cook until spices are fragrant, about 2 more minutes. Add the eggplant and reduce heat to low. Stir to coat evenly with the onion/spice mixture and cook until eggplant begins to soften. If eggplant begins to stick to the bottom of the pot, add a little water. Cook, stirring occasionally, until eggplant is completely soft, about 20-30 minutes. Add salt to taste and remove from heat.

Puree the eggplant mixture in the bowl of a food processor to the desired consistency, or mash finely with a potato masher. Transfer to a medium mixing bowl and add the parsley, tahini, and lemon juice. Taste and adjust seasoning, if necessary, and serve hot or cold with the squash chips.

Zephyr Squash Chips

2 medium-sized Zephyr squash, rinsed
1/4 cup olive oil
salt and pepper, to taste

Preheat oven to 225. Line 2 baking sheets with non-stick silicon baking mats. Brush the mats with olive oil. Using a mandolin slicer, slice the Zephyr squash as thinly as possible and line the slices in a single layer (not overlapping) on the baking sheets. Brush the top side of the squash with olive oil, lightly season with salt and pepper and bake in the preheated oven until chips are completely dry and crisp – 1 ½ to 2 hours. Let cool completely before removing from the baking mat. Store in an airtight container until ready to eat.

Serves 6; Recipe By Courtney McDonald

-6 slices bacon
-2 bunches spinach, washed, long stems removed
-2 ripe Fuyu persimmons, peeled and sliced
-1 tart green apple, cored and sliced
-2 Tbsp. chopped green onion
-1/2 cup toasted and chopped walnuts
-1 Tbsp. apple cider vinegar
-salt and pepper, to taste

Cook the bacon in a heavy skillet on the stove top to desired doneness. Drain on paper towels and keep warm, reserving ¼ cup hot bacon fat. Set aside.

In a large bowl, combine the spinach, persimmon, apple, onion and walnuts; toss to combine. Add the vinegar and mix well. Slowly drizzle in the warm bacon fat, toss well. The spinach should wilt slightly with the heat. Crumble in the cooked bacon and toss to combine all ingredients. Serve immediately!

Note: This salad would be fantastic with a little crumbled blue cheese!


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