Lulu's Kale Salad with Mint Pistachio Pesto

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Pesto 2 cups of mint 1 cup of pistachio’s 1 lemon zested and juice

Pulse in food processor.

1 Head of Kale washed, dried and julienned

Toss kale with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pesto and toss

Tip: If you want a little more zing, Stevie's salad dressing is a great addition to this salad.

Stevie's salad dressing

1 cup olive oil ½ cup white balsamic 2 teaspoons Dijon mustard 2 teaspoons Worcestershire 1 lemon juiced 1 teaspoon Tabasco 8 cloves of garlic, pressed

Pull out a glass jar, add ingredients and shake, shake, shake.

Lulu's Chocolate-Coconut Macaroons

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Chocolate-Coconut Macaroons These chocolate macaroons are addictive--enjoy!

Makes 18

4 ounces semi-sweet or bittersweet chocolate, chopped 3 large egg whites ¼ cup unsweetened cocoa powder 1/8 teaspoon ground cinnamon 1 cup sugar ¼ teaspoon salt ¼ teaspoon vanilla extract 2½ cups unsweetened dried flaked coconut

1. Preheat the oven to 325ºF. Line two baking sheets with Silpat baking mats or spray lightly with nonstick cooking spray. 2. In a stainless steel bowl set over a pot of simmering water, melt the chocolate and set aside. 3. Meanwhile, in a large bowl, whisk the egg whites, cocoa powder, cinnamon, sugar, salt, and vanilla together. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for 30 minutes before proceeding. 4. Using an 1/8 cup measuring cup, scoop the mixture into individual rounds and place them on the baking sheets a few inches apart. (If you have a pastry bag with a wide tip you can pipe the macaroons onto the baking sheets.) 5. Bake for 18 minutes or until the macaroons are shiny. 6. Let the macaroons cool on the baking sheet for about 10 minutes and then transfer them to a wire rack to cool. Store in a Tupperware container for up to 1 week, layered with wax paper.

Tip: If you don't have time to make the macaroons you can buy them from the store and dip them in melted chocolate ( see step #2.) Then sprinkle with Maldon salt.

Lulu's Herb Marinated Lamb Chops

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  This is one of my favorite recipes. I love lamb.

Serves 6

For the marinade: 1 cup fresh mint leaves ½ cup fresh parsley leaves ½ cup fresh rosemary leaves ½ cup freshly squeezed lime juice 5 garlic cloves ¼ cup grade A or B maple syrup ½ cup extra virgin olive oil 1 teaspoon Tabasco 2 teaspoons salt ½ teaspoon freshly ground black pepper

2 racks lamb, cut into individual chops (about 3 pounds)

1. Place all marinade ingredients in the bowl of a food processor and blend. 2. Pierce the skin of the lamb chops with a fork several times and place it in a Ziploc bag. Pour three-quarters of the marinade over the lamb and marinate in the refrigerator for at least one hour or up to 24 hours. 3. Remove the lamb from the refrigerator at least 15 minutes before grilling. 4. Grill the lamb over medium heat for 2 to 3 minutes per side for medium rare or until a thermometer registers 140 degrees, using the remaining marinade to baste the lamb. If you don't have a grill, use a grill pan or a broiler heated on high.

Lulu's Salty Caramel Banana Coconut Flan

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Lulu’s Salty Caramel Banana Coconut Flan Serves: 6 to 8

Preparation time: 20 minutes active, 1 ½ hours baking

Ingredients:

2 cups milk 3 eggs 1 egg yolk ¾ cup sugar 1/2 cup unsweetened coconut 2 banana’s pureed in the cuisinart or mashed well 1 cinnamon stick, or ¼ tsp of ground cinnamon 1 large piece of lemon zest 1 tablespoon rum 1 tsp vanilla (can be mexican or vanilla bean paste) extract 1/8 tsp ground nutmeg 1 tsp salt

Directions:

Preheat the oven to 300 degrees.

Put the milk in a medium saucepan with the lemon zest, cinnamon, nutmeg and rum. Slowly bring this to a boil, then reduce the heat and simmer for about 10 minutes. Take off the stove. Pour into a bowl and let cool.

You will need some custard cups or ramekins suitable for the oven. You don’t necessarily need flan cups, but something about 3” wide by about 2” tall. In a small non-stick skillet, spread out ¼ cup of the sugar. This is for the caramel to go in the custard cup or ramekin. Heat the sugar carefully and it will start to melt. Stir until you get a nice golden brown color. Pour about ½ tablespoon into each cup and tilt the cup to spread the caramel to cover the bottom of each cup. Work fast as the caramel will harden quickly!

Now in a small mixing bowl, combine eggs, ½ cup of sugar,1/2 cup unsweetened coconut, banana’s,vanilla and salt. Beat until foamy. Pour the cooled milk through the strainer to remove the extra bits. Mix the milk and egg mixtures together well.

Lulu's Quinoa Salad

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This recipe is simple and tasty.  You be the chef. Add anything you want to it.  You could even add a shredded roasted chicken from the store. 2 cups vegetable or chicken broth 1 cup raw whole grain quinoa 1/4 cup scallions thinly sliced 3 or 4 leeks caramelized a dash of salt and pepper

DRESSING: 1/4 cup olive oil 1/4 cup lemon juice 1/2 cup orange juice 2 teaspoons agave 2 cloves garlic, minced salt and pepper to taste

optional additions: Roasted butternut squash, kale, arugula edamame, pomegranate seeds, apricots, arugula, cranberries

Cook quinoa in chicken broth until it fluffs up, about 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together the dressing.

When quinoa is finished cooking, allow to cool slightly, then toss with leeks ,scallions and dressing. Add more salt and pepper to taste.

I like to serve it at room temperature.

Note: caramelized leeks are easy to make. Clean and thinly slice leeks. In a sauté pan , melt 2 tablespoons of butter along with 2 teaspoons agave or sugar, 1/2 tsp salt and ¼ tsp pepper until the leeks begin to brown a little. I like them a little underdone so when you fold them into the quinoa they stay a “pretty” green.

Lulu's Dahl Indian Lentils

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Dahl Indian Lentils 1 T. sesame oil or, alternatively, olive oil 1 cup finely chopped white onion 2 cloves garlic, finely chopped 1 T. finely chopped fresh ginger 4 cups water or vegetable broth 1 cup dried red lentils, rinsed and picked over 1 t. cumin 1 t. coriander 1 t. turmeric ¼ t. cardamom ¼ t. cinnamon ¼ t. cayenne pepper 1 t. salt, or to taste 2 T. tomato paste

Preparation: 1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes. 2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender. 3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the Dahl if needed. Serve hot and garnish with a dollop of Greek yogurt or sour cream if desired.

David Chang's Bo Ssam

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Here is the Bo Ssam recipe I posted on facebook a few months back. I didn't think it needed the extra step with the brown sugar. It was succulent and scrumptious. You could use this pork for quesadillas, tacos, nachos or just about anything. I sautéed an onion in olive oil, sesame oil and soy with salt and pepper. I served it with the pork over brown rice with lettuce leaves and the ginger-scallion sauce below. I hope you all enjoy it as much as we all did. Momofuku Bo Ssam By SAM SIFTON Serves 6 to 10

Pork Butt 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar

Ginger-Scallion Sauce 2 1/2 cups thinly sliced scallions, both green and white parts 1/2 cup peeled, minced fresh ginger (I grated on a microplane) 1/4 cup neutral oil (like grapeseed) 1 1/2 teaspoons light soy sauce 1 scant teaspoon sherry vinegar 1/2 teaspoon kosher salt, or to taste Just an idea by Lulu: Add a little honey and some sriracha depending on your taste buds. The next time I make it I am going to add lime zest and juice.

Ssam Sauce 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online) 1 tablespoon chili paste (kochujang, available in many Asian markets, and online) 1/2 cup sherry vinegar 1/2 cup neutral oil (like grapeseed) Accompaniments

: 2 cups plain white rice, cooked 3 heads bibb lettuce, leaves separated, washed and dried 1 dozen or more fresh oysters (optional) Kimchi (available in many Asian markets, and online).

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. 2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour. 3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed. 4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well. 5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls. 6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments. Adapted from “Momofuku,” by David Chang and Peter Meehan.

I froze the left over pork in ziploc bags. The following week I was having a dinner party so I defrosted the leftover Bo Ssam and used it to make quesadillas and nachos. They were a big hit.

For the nachos I used avocado, red onions, cilantro, shredded cheddar cheese and Greek yogurt in place of sour cream. And baked in the oven on at 400 degrees for 10 minutes.

Lulu's Kale Caesar salad with Polenta Croutons

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2 egg yolkes3 Garlic Cloves 3 tsp fish sauce or 4 anchovies 1 tsp honey 2 tsp mustard 2 tsp Worcestershire 1 tablespoon white balsamic Rind and juice of one lemon 1 tsp Tapatio or Tobasco salt and pepper to taste.

Combine all ingredients above in Cuisinart or blender. Slowly add in 3/4 to 1 cup canola or olive oil. I also add a bit of water if it gets to thick.Lulu's Polenta Cornbread Croutons1 cup all-purpose flour 1 cup polenta 2 tablespoons sugar 2 1/2 tsp baking powder 3/4 tsp salt 2 large eggs 1 cup buttermilk 1/3 cup honey ½ cup scallions ¼ cup orange juice About 1/4 cup (1/8 lb.) cooled melted butter or margarinePreparation

1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened. 2. Scrape batter into a buttered 8-inch square pan and spread level. 3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.For Crouton Preparation 1. Crumble the cooled corn bread on to a cookie sheet.

Dry out in the oven at 200 degrees for 20 minutes.Salad Preparation1. 1 bunch of Kale, center ribs and stems removed, leaves thinly sliced crosswise. 2. Toss Kale with Caesar dressing. 3. Top with Polenta Crountons. 4. Salt and pepper to taste.Tip: Sometimes I like to mix in mesclun greens as well.