For the Tri Tip (can sub skirt or flank steak, etc)
1 tri tip, marinaded at least 2 hours, up to 36
marinade:
1/3 cup soy sauce
1/4 cup teriyaki or similar sauce
1/4 cup oil (your choice)
1 tbsp chili flakes
2 shots whiskey/brandy/etc
2 cloves garlic
salt & pepper
Grill to your best ability.
For the Favas:
1-2lb fresh fava beans in their pods
2 large [...]

The recipe from Smitten Kitchen was rather perfect (if not caloric–mine, the way I followed, served 12 peices, each I figured out has 260 calories, 12 grams of fat (2 are saturated), 60mg of cholesterol, 145mg of sodium, 1mg of potassium, 33 carbs (20 are sugar), 5 grams of protein, 2% vit A, 4% calcium, [...]

Dropped into the store looking for a good white grilling fish to go with some Urad Dal I made and some delicious organic salad greens, stared at the case for a minute a little disappointed at the two remaining halibut filets and spotted the fishmonger slicing and dicing a huge halibut! Well you can bet [...]

For the BBQ:
2 air chilled skinless chicken breasts (or whatever)
3 large stalks fresh tender rosemary, washed
balsamic vinegar
olive oil
salt & pepper
Mince the rosemary, trim the chicken, mix the ingredients together and marinade at least 1 hour. BBQ on medium high heat, removing when just barely cooked through. Let rest 2 minutes before slicing.
For the Chard:
1 bunch [...]

Proportion for each serving of 6 shrimp:
2T minced garlic
3T olive oil
2T lemon/lime juice
1T minced cilantro
salt & pepper
Clean your shrimp by removing the vein which runs along the outer curve (this is its intestinal tract and its contents are gritty and gross to eat–so cut with a small knife along the top ridge, and then rinse [...]

Carrot-Kaboucha Crostini
4 large, fresh spring carrots
1/2 kaboucha squash (1-1.5lb), roasted with olive oil at 350 until soft
sesame seeds (or toasted sesame & salt mixture)
2 T butter
salt & pepper
macadamia oil
water
You will need a food processor. Cut roughly your carrots and sautee with salt & pepper in 1T butter until soft and bright. Place into food processor. [...]

Quinoa
1 C quinoa
1 1/4 C water
Wash quinoa with fine mesh strainer, then combine water and quinoa in a pan. Bring to boil, reduce to light simmer and add lid, cooking about 15 minutes until fluffy but not sticky.
Asian Flank Steak (”Bulgogi light”)
1.5 lb flank steak
olive oil
soy sauce
whiskey or other spirit (tawny port, brandy, etc)
6-10 garlic [...]

In the tradition of what American’s mispercieve as French souffle, this baked pancake could also be called domestically “souffle” though internationally I’d argue it’s not.
I received a set of Penzey’s spices from my mother some time ago and have been slowly making my way through the spices. Since that time, they’ve sent me catalogs, which [...]

Adapting a recipe from Orangette, I wanted to use up a few things from last week’s produce shipment in a soup and created this broccoli soup.
1 lb broccoli
1 qt stock (I use low sodium chicken stock in the paper containers, ideally would make it myself)
1/2 preserved lemon (can sub fresh lemon, check Orangette’s recipe)
1 red [...]