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    ebook cover 2021

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    1. Open up your email and drool over every page of this seasonal cookbook. Winter, Spring, Summer, and Fall—we’ve got you covered.
    2. We’ll pop back into your inbox from time to time with fresh recipes and all the news that’ll have you navigating your own kitchen in konfidence.

    Sample recipes from Simply Seasonal: Dinners

    Grilled Tri-Tip with Salsa Verde

    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 Pizza

    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

    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

    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.

    Download the cookbook!

    Winter, Spring, Summer, and Fall—we’ve got you covered. Subscribe to get this 40-page Simply Seasonal: Dinners cookbook for FREE.

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