Strawberry Focaccia
Makes 8 servings
Ingredients
1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour plus more for your workspace
1 tablespoon kosher salt plus more for sprinkling
1 cup extra virgin olive oil
2 tablespoons unsalted butter
1 large sweet onion, thinly sliced
salt and black pepper
2 tablespoons balsamic vinegar
1 ½ cups sliced strawberries
flaked salt, for sprinkling
1 big handful of basil leaves, thinly sliced or torn
Instructions
In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it’s super sticky, sprinkle in a bit of extra flour. You want it to be silky!
Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it’s doubled in size.
After it’s doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it’s going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
While it’s doing the second rise, heat a large skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt. Cook for 10 minutes, stirring often, until softened. Stir in the balsamic vinegar. Cook for another 10 to 15 minutes, until caramely.
Preheat the oven to 425 degrees F. Uncover the pan and cover the bread with the caramelized onions and thinly sliced strawberries. Sprinkle with a pinch of flaked salt. Drizzle with olive oil. Bake the bread for 15 to 20 minutes, until it’s golden and toasty. Remove from the oven and let it cool. Top with fresh sliced basil and cut into pieces. Serve!
You can make this ahead of time and slice right before serving. You can reheat in a low temp oven (like 250) for a few minutes before eating.
Recipe from How Sweet Eats
Mexican Street Corn Salad
Makes 8 servings
Ingredients
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4 cobs sweet corn shucked and cleaned
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1 bell pepper
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½ c sliced cherry tomato (or chopped Romas)
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¼ c finely chopped red onion
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2 tablespoon fresh lime juice
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¼ c chopped cilantro
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2 tablespoon sour cream or plain greek yogurt
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¼ teaspoon salt
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½ teaspoon paprika
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1 tablespoon olive oil
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1 teaspoon vinegar
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4 oz queso fresco or cotija cheese crumbled
Instructions
Heat the grill to about 450°F.
Set the corn and red pepper directly on the grill grates to give them a little char. Rotate the corn and pepper every 2 minutes until it’s got some color on all sides. This should take about 10 minutes total. Remove them from the grill.
(Alternatively, if you would prefer not to grill, place a dry skillet over high heat. Once it’s hot, add the corn and pepper. Rotate every couple minutes until there is color on all sides, similar to what you’d do on the grill. Remove the corn and pepper and let cool a bit.)
When the charred corn and peppers are cool enough to handle, cut the corn off and dice the pepper.
In a medium-sized mixing bowl, combine the corn, red pepper, diced tomatoes and chopped onions. Set aside.
In a small bowl, whisk together the lime juice, cilantro, sour cream, salt, paprika, oil and vinegar.
Pour the sauce over the salad and toss to combine.
When ready to serve, crumble the cheese over the salad and toss.
Recipe from Dance Around the Kitchen
Braised Cabbage
Makes 4 servings
Ingredients
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2 tablespoons extra virgin olive oil melted lard, duck fat, ghee, or coconut oil
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1 medium green cabbage about 2 pounds
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1 large red onion or yellow onion, peeled and thickly sliced
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2 large carrots peeled and cut in ¼-inch coins
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¼ cup bone broth or vegetable broth
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¼ cup extra virgin olive oil Melted lard, duck fat, ghee, or coconut oil also work.
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1 teaspoon Diamond Crystal kosher salt
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¼ teaspoon freshly ground black pepper
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¼ teaspoon crushed red pepper optional
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2 tablespoons aged balsamic vinegar
Instructions
Heat oven to 325°F / 163°C with the rack in the middle. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil or melted fat.
Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.
Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the onion and carrots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and crushed red pepper (if using).
Cover tightly with foil and place in the oven.
Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425°F / 218°C and bake until browned (about 15 minutes).
Drizzle with aged balsamic vinegar and serve.
Recipe from Nom Nom Paleo