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GRILLED TRI-TIP WITH GREEN GARLIC SALSA VERDE

Ingredients

For the tri-tip:

• 5 organic garlic cloves, finely chopped
• 1 tablespoon finely chopped rosemary
• Juice of 1 lemon
• 1/4 cup olive oil
• 1 (2 – 2.5 pound), grass-fed beef tri-tip roast
• Kosher salt
• Freshly ground black pepper

For the salsa verde:

• 1 cup lightly-packed parsley leaves, roughly chopped
• 1 tablespoon capers
• 2 organic green garlic bulbs (white and light green parts only), sliced (or 5 regular garlic cloves)
• Zest of 1/2 lemon
• Juice of 1/2 lemon, plus more to taste
• Pinch of red pepper flakes Kosher salt
• 1/4 cup extra-virgin olive oil

Download Simply Seasonal: Dinners for full instructions.

MUSHROOM AND GOAT CHEESE PIZZA

Ingredients

• 1/2 pound chanterelle mushrooms (other mushrooms besides white button would work as well)
• 1 1/2 tablespoons unsalted butter
• 2 cloves garlic, minced Kosher salt
• Freshly ground black pepper Nonstick cooking spray
• 1 ball of pizza dough
• Extra virgin olive oil
• 8 ounces grated mozzarella cheese 2 ounces soft goat cheese, crumbled 1⁄2 teaspoon chopped fresh rosemary Parmesan cheese, for grating
• Truffle oil, for drizzling

Method

1. Cut the base of the stems off the chanterelles. Wipe any gritty mushrooms clean with a damp paper towel. Tear any large mushrooms into bite-sized pieces, and leave any smaller ones whole.
2. Warm unsalted butter in a large skillet over medium- high heat. Add the…

Download Simply Seasonal: Dinners for full instructions.

RAINBOW CHARD SOUP

Ingredients

• 2 tablespoons butter
• 1 fennel bulb
• 10 scallions, roots trimmed, white and light green parts chopped, some dark green parts reserved
• 2 garlic cloves, finely chopped
• 1/2 jalapeño, stem removed, finely chopped (I included the seeds and ribs for heat)
• 7 ounces full-fat coconut milk (about 1/2 a can)
• 2 1/4 cups water
• 1 bunch (3/4 pound) rainbow chard, stems removed and reserved, leaves chopped
• 1 teaspoon kosher salt, plus more to taste
• handful of baby spinach leaves
• Lemon juice

Optional toppings: Greek yogurt (or creme fraiche or sour cream), toasted chopped almonds, toasted coconut flakes, sliced scallion greens, pickled chard stems (see recipe be- low)

Method

1. Trim the stalks and the root end of the fennel. Re- serve some of the fennel fronds, but discard stalks and tough root. Cut the fennel bulb in half, and slice out the core. Discard core. Chop remaining fennel into 1/2-inch pieces…

Download Simply Seasonal: Dinners for full instructions.

WHITE BEAN RISOTTO WITH GARLICKY GREENS

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 cloves garlic
• 5 cups low-sodium chicken stock
• 2 tablespoons garlic oil (see step 1)
• 1 medium yellow onion, chopped
• 1/4 teaspoon fresh thyme leaves
• Kosher salt
• 1/2 cup Pinot Grigio
• 1 cup arborio or carnaroli rice
• 1 cup cooked cannellini beans
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 bunches (1 3/4 pounds) bitter greens (I used kale and swiss chard), stems re- moved and chopped

Method

1. Warm 1/2 cup olive oil and garlic in a small saucepan over medium-low heat. Cook until the garlic starts to brown (8 – 10 minutes). Strain oil into a clean con- tainer, and discard solids.
2. Bring chicken stock to a simmer in a medium sauce- pan over medium heat. Once simmering, reduce heat to low, and…

Download Simply Seasonal: Dinners for full instructions.