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This Week's Recipes 10/16/20

Menu #1


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4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)

2 tablespoons unsalted butter, clarified butter, or ghee

1 large leek, white and light green parts only, finely chopped

4 large eggs

1/4 cup crumbled feta cheese


Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.

Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.

When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.


yield: 2 SERVINGS prep time: 10 MINUTES cook time: 35 MINUTES total time: 45 MINUTES

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!



1 delicata squash

1 teaspoon olive oil

1/4 teaspoon salt (more or less to taste)

1/4 teaspoon black pepper (more or less to taste)


Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.

Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.

Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.

Enjoy immediately.

French Breakfast Radishes with Butter and Salt on toast

A classic French snack of just 4 ingredients that is a surprisingly delicious, elegant lunch or snack treat that takes 5 minutes to make!

Ingredients needed to make this AMAZING snack

1 bunch French Breakfast Radishes, washed and leaves/roots removed *Save the leaves – see below!

1 stick European butter, unsalted *you can use regular butter but the European butter has a more rich flavor

Fleur de Sel (Finishing salt)

Toasted baguette or rustic bread slices

Not all salts are the same

Fleur de Sel and Maldon Sea Salt. are drastically different than Kosher or regular table (iodized salt). While Mom only ever used iodized (as that’s all we had), trust me when I say that you really don’t want to use that in this recipe.

Invest in a quality salt. Both Fleur de Sel and Maldon Sea Salt are what’s known as “Finishing salts”. They are put on right before serving a dish to add that last bit of flavor elevation of a bright and clean profile.

Instructions You can use any baguette or rustic country bread.

Slice the bread on an angle to get elongated slices.

Brush one side lightly with olive oil and place it on a parchment-lined baking sheet.

Bake the bread at 400F for 6-8 minutes or until the tops start to toast lightly.

Remove from the oven, brush the other side with the remaining oil and bake for another 5-7 minutes. Remove from the oven when done.

The bread should be toasted but not super hard.

Prepare the Radishes

Using a mandoline or a sharp knife, slice the radishes into long, thin slices.

Presentation/Assembling your toast

Now if you’ve never had this before OR your guests haven’t either, I find it easier to make a few up, place it on a tray and leave the rest set up on a board for folks to make themselves. I find it to be prettier and more elegant.

However, it’s totally OK if you want to make them all up ahead of time but I would not add the salt until right before serving.

Liberally spread on the butter to each slice of toast

Garnish with a few slices of radishes

Finish with a sprinkling of fleur de sel

Uses for Radish Leaves

I was taught at a very young age to waste as little as possible. Radish leaves are not only delicious, but they are also good for you!

Clean the leaves and toss them in a pan coated with olive oil. Saute them with garlic, salt, pepper as a great greens side dish.

Pesto – just swap out basil leaves for the radish top leaves.

Chimichurri – swap the cilantro for radish greens.

In a salad – these are great mixed in with arugula and a spring mix. I personally like it with a dijon vinaigrette.

Gaby’s Cucumber Salad

Author: Cookie and Kate Prep Time: 5 minutes Total Time: 5 minutes Yield: 4 servings 1x Category: Salad Method: By hand Cuisine: Californian


4.9 from 55 reviews

Gaby’s cucumber salad recipe is the best cucumber salad I’ve ever had! It’s made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 4 servings.



3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 small-to-medium cloves garlic, pressed or minced

Kosher salt and freshly ground black pepper, to taste

1 ripe avocado, pitted and sliced or diced

4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced

Optional additions: 1 to 2 cups arugula, dandelion greens ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishes


In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.

Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.

Gluten-Free Banana Bread (Made with Almond Flour)

Author: Cookie and Kate Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour 15 minutes Yield: 1 loaf 1x Category: Baked good Method: Baked Cuisine: American Diet: Gluten Free


4.9 from 34 reviews

Make this almond flour-based banana bread for a gluten-free treat (it’s paleo, too). Enjoy it for breakfast or a sweet snack. It’s decadent enough to pass as banana cake, especially if you top it with cream cheese frosting. Recipe yields 1 loaf, which is about 10 slices.

¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil

½ cup honey or maple syrup

4 large eggs

1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)

1 teaspoon baking powder

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon fine sea salt

2 ½ cups almond flour


Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)

In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.

Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.

Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!

Menu #2

perfectly roasted broccoli & sweet potatoes

You’ll love this recipe for Perfectly Roasted Broccoli and Sweet Potatoes as they make a delicious healthy side dish and are seasoned to perfection!

Yield: 4 Servings 1x

Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins



2 large sweet potatoes, peeled and diced (about 8 cups)

2 large heads broccoli, chopped (about 8 cups)

1 cup sweet onion

2 to 3 Tbsp olive oil

For the seasoning mixture:

3/4 tsp. smoked paprika

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. black pepper


Preheat oven to 425 degrees F and mix together seasonings.

In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.

Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!

Cucumber and Celery Salad


3 tablespoons pickle relish

2 tablespoons cider or red wine vinegar

3 tablespoons extra-virgin olive oil, eyeball it

1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it)

5 to 6 ribs celery from the heart, sliced 1/2-inch thick

1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand

1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, "giardiniera", chopped

Salt and pepper


Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.

buttered radishes with a poached egg

Author: Erin Alderson

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Yield: 2 servings 1x

1 bunch French Breakfast Radishes

2 tablespoons good unsalted butter

6 scallions, diced

1 teaspoon fresh thyme

pinch of salt

2 eggs

2 pieces of bread, toasted

Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.

In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.

While radishes cook, poach eggs. I find I have the best luck with this technique . If you don’t like runny eggs, this would also be great with scrambled or hardboiled.

To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

Roasted Delicata Squash with Fresh Cranberries.

An easy and tasty side dish - roasted delicata squash with cranberries is full of color and flavor for your Thanksgiving table!