Grilled Halloumi and Asparagus over Arugula with Preserved Lemon and Green Garlic Dressing

From Sonoma cooking class

Serves 6

6oz arugula
3/4 lb halloumi
1 lb asparagus, tough ends trimmed
1 bunch scallions, trimmed
Salt and pepper to taste
1/4 cup olive oil
1 Tbsp fresh mint
1 tsp sumac

Prepare a hot grill.  Cut halloumi into 8 to 12 slabs, about 1/3 to 1/2 inch thick.  Season asparagus with salt and pepper.  Toss asparagus and halloumi with olive oil.

Grill asparagus until tender and nicely charred, turning occasionally.  Remove and cut into 1 inch pieces on the diagonal.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear.  When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with arugula and asparagus, sprinkle cheese with herbs and sumac, and serve over dressed arugula.


Preserved Lemon and Green Garlic Dressing

1 preserved lemon, minced
1 stalk green garlic, minced
juice of 2 lemons
1/2 cup olive oil
1/4 honey
salt and pepper

Whisk all ingredients together in a bowl.  Slowly drizzle in olive oil while continuously whisking.  Toss arugula with dressing and serve.

Spicy Lamb Kebobs with Harissa Aioli

From Sonoma cooking class

Harissa Aioli
Makes 1 1/4 cups

1 large egg
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup rice bran oil
1/2 cup Harissa Sauce

Place the egg and egg yolk in the bowl of a food processor fitted with a blade attachment.  Process until evenly combined, about 10 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the rice bran oil, until completely combined, about 2 minutes.

Stop the processor, add the harissa sauce, and pulse until thoroughly mixed.  Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.

Spicy Lamb Kebobs with Harissa Aioli
Makes 12 kebobs

1/4 tsp caraway seeds, ground
1/4 tsp coriander seeds, ground
1/4 tsp cumin seeds, ground
2oz ancho chilies (about 4) stemmed and seeded
1 Tbsp smoked sweet paprika
1 Tbsp lemon juice
2 large garlic cloves
1/4 cup extra-virgin olive oil
1 Tbsp Kosher salt
Freshly ground pepper

To make the Harissa sauce, put ancho chilies in a heat proof bowl and pour hot water over ancho chilies.  Let cool slightly, then transfer the softened chilies and 2 Tbsp of the soaking liquid to a blender.  Add the ground spices, paprika, lemon juice, the garlic cloves, olive oil and salt.  Puree the harissa until smooth.


Lamb Skewers

1 1/4 lb ground lamb
12 bamboo skewers
olive oil

Place bamboo skewers in shallow dish.  Cover with cold water and let stand at least 1 hour.  Preheat grill (medium-high heat). Drain skewers.

Combine lamb and 1/2 cup of the harissa sauce in large bowl and mix well.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)

Form generous 1/4 cup lamb mixture into 3-inch-long sausage around center of 1 bamboo skewer.  Repeat with remaining lamb mixture and skewers.  Brush lamb kebabs with oil.  Grill kebabs until brown and cooked through, turning frequently, about 12 minutes.  Serve with harissa aioli.

Spring Onion and Pistachio Pesto

From Sonoma cooking class

Makes 3 cups

3 bunches  spring onions, halved

2 cloves garlic

1/2 cup toasted pitachios

1 cup parmesan cheese, grated

1 lemon, juiced 

half a bunch of basil

1 cup olive oil

Preheat grill to medium heat

Drizzle onions with olive oil and sprinkle with salt and pepper. Grill onions 7-10 minutes, until slightly charred and they are softened, turning once halfway through.

Remove from grill and roughly chop.  Process all ingredients except olive oil in a food processor.  Slowly drizzle in olive oil while machine is running until pesto is creamy.  Check for seasoning.

Broccoli Salad - Jo

Ingredient Ideas
- Broccoli
- Purple Seedless Grapes
- Bacon
- Flagship Cheddar Cheese - diced
- Grape Tomatoes
- Mushrooms
- Nuts/Seeds/Salad Topping
- Brianna's Poppyseed Dressing

Pork Carnitas

Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

• 2 tablespoons vegetable oil
• One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes 
• Kosher salt and freshly ground black pepper 
• 2 medium yellow onions, halved and sliced 
• 2 poblano peppers, seeded and ribs removed, sliced 
• 1 tablespoon dried oregano 
• 2 teaspoons ground cumin 
• 2 teaspoons ancho chile powder 
• 3 cloves garlic, minced 
• One 12-ounce can lemon-lime soda 
• 1 large orange, zested and juiced 

Serving Suggestions:
Warm corn or flour tortillas

Directions
Special equipment: a multi-cooker (Instapot)

1. Set a multi-cooker to the Saute setting and add the oil.
2. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
3. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
4. Preheat the broiler.
5. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
6. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.

Curry Sauce - Whole 30

Makes 2 Cups
Prep Time 15 minutes
Cooking Time 15 minutes
Total Time 30 minutes

Ingredients
1 TBS cooking fat
1/2 onion, diced
1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 c full fat coconut milk
Grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2-3 minutes.  Add the ginger and cook for 1 minute, stirring quickly. Add the garlic adn cook for another minute while continuing to stir.

Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.  Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8-10 minutes.  It will continue to thicken as it cools.
Season with the lime zest and juice, salt, and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.

Creamy Parmesan Cauliflower Mash

Ingredients
2 12oz pkg cauliflower florets
1/2 c grated parmesan cheese
1/4 c heavy cream
1 TBS butter
2tsp roasted garlic power
1/2 tsp salt
1/2 tsp pepper

1. Cook cauliflower according to package directions
2. Combine cauliflower and remaining ingredients in a large bowl.  Beat using a hand mixer until smooth.