Mushroom Ragu

  • 1 oz dried porcini mushrooms, rinsed well
  • 1 cup mushroom or chicken broth
  • 1 small onion, minced fine
  • ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
  • 3 tbsp olive oil
  • 4 medium garlic cloves, peeled and sliced thin
  • 1 tbsp tomato paste
  • 2 tsp minced fresh rosemary leaves
  • 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
  1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
  2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
  3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
  4. Serve with zucchini noodles or spaghetti, top with parmesan.

Lamb and Sweet Pepper Ragù

Could also be beef ragu, just swap out for ground beef and beef stock. Best served with rigatoni or thick spaghetti.

  • 1 lb. ground lamb
  • 3 bay leaves
  • 3 cloves garlic, minced
  • 1 onion, minced small
  • 1 tsp rosemary
  • 1 tsp oregano
  • ½ cup dry white wine
  • 1½ cups lamb stock
  • 28 oz. whole peeled tomatoes, crushed by hand, or diced tomatoes
  • 2 large red bell peppers, stemmed, seeded, quartered and sliced ¼″ thick
  1. Heat some olive oil in a 6-qt. saucepan over medium-high. Cook onion, garlic, rosemary, oregano, bay leaves, salt and pepper until softened, about 5 mins.
  2. Add lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. 
  3. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.
  4. Using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.

Farro risotto

  • 4 cups broth or water
  • 2 medium leeks or 1 onion halved lengthwise and sliced into half moons
  • 2 cups semi-pearled farro
  • 1 cup dry white wine 
  • ¾ cup finely grated Parmesan cheese 

Vegetable add-ins:

  • 3 cups shelled English peas 
  • 1 pound pencil-thin asparagus cut into ½-inch pieces
  • Or similar amount of veggies
  1. Warm broth in a pot over low heat until ready to use. 
  2. Heat olive oil in a large heavy bottomed pot over medium-high heat. Add leeks, season with ½ teaspoon of salt and pepper, and cook until softened, about 5 minutes.
  3. Add the farro and stir to coat. Add white wine and simmer until absorbed. Stir in 3 cups of the broth and bring to a simmer. Cover and simmer, stirring every 8 to 10 minutes, until rice is tender and creamy but the center of each farro grain is tender to the bite, about 20 to 25 minutes. Stir in the asparagus and peas and cook until bright green, about 5 minutes more.
  4. Turn off the heat, stir in the Parmesan, cover and rest a few minutes before serving. 



  • ¾ cup soy sauce
  • ¾ cup beef broth or water
  • 1 small onion
  • 1 small Asian pear
  • 6 cloves garlic
  • 1 ounce fresh ginger
  • ¼ cup brown sugar
  • ¼ cup honey
  • 3 green onions
  • 2 teaspoons sesame oil
  • 1 tablespoon rice wine
  • ½ teaspoon black pepper

Puree marinade ingredients together. Mix well.

Marinade 2lbs thinly sliced beef for at least 30 mins, as long as overnight.

Cardamom Lemon Buns

Ca 30


  • 150 g butter
  • 5 dl milk
  • 25 g yeast
  • ½ dl light corn syrup
  • ½ tsp salt
  • 1 tbsp cardamom
  • ca 15 dl all purpose flour


  • Zest of one lemon
  • 100 g butter
  • 1 ½ dl sugar
  • 2 tsp cardamom

Melt butter and milk, warm to 37c. Add yeast, and rest of dough ingredients. Mix. Let rise for 1hr. Roll out dough, add filling, fold in two, cut into 15 lengths and twist. Let rise for another 45m. Egg wash, add perl sugar. Bake in 450F for 10m.

Base vegetable soup recipe

  • 2 tbsp olive oil
  • 1 medium onion -or- 3 medium shallots -or- 1 medium leek (white and light green parts only), chopped
  • 2 tbsp white wine
  • 1 1/2 pounds vegetable, sliced thin or cubed small
  • 2 c. broth
  • 1 tsp salt
  • 1-1.5 c. milk


  1. Heat oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add white wine and vegetable; stir constantly and cook until wine evaporates, about 30 seconds.

  2. Add broth, salt, pepper to taste, to saucepan; bring to boil. Reduce heat to simmer; cover and cook until vegetables are tender, about 20 minutes.

  3. Ladle soup mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Cardamom & meyer lemon zucchini bread

  • 2 c. shredded zucchini (about 2-3 medium zucchini or 1 jumbo zucchini)
  • 2 ½ c. white whole wheat flour
  • 1 c. packed light brown sugar
  • ½ c. ground flaxseed or 4 tbsp butter, melted
  • 1 tbsp baking powder
  • 2-½ tsp ground cardamom
  • ¾ tsp fine sea salt
  • ¼ tsp baking soda
  • 1 cup plain, fat free or lowfat yogurt
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2-½ tbsp finely grated Meyer lemon zest (or regular lemon zest)
  • ½ c. chopped toasted walnuts
  1. Preheat oven to 350°F. Spray a 9×5-loaf pan with nonstick cooking spray, flour sides.
  2. Squeeze zucchini until dry in a kitchen towel.
  3. In a large bowl, whisk the flour, sugar, flaxseed, baking powder, cardamom, salt, and baking soda.
  4. In a medium bowl whisk the yogurt, eggs, oil, and lemon zest; stir in zucchini.
  5. Add zucchini mixture and walnuts to flour mixture, stirring until well combined. Pour batter into prepared pan. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Makes 1 loaf, 16 servings.