Serves 4 to 6

Ingredients

3 tablespoons olive oil

1 medium yellow onion, peeled and diced

1 medium fennel bulb, cut in half, cored removed and thinly sliced

3 celery stalks, sliced

3 garlic cloves, minced

1/2 teaspoon ground coriander

1 (15-ounce) can white beans, drained and rinsed

2 cups chard, chopped

2 1/2 cups low-sodium chicken stock

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Juice of 1 lemon

1 pound clams

1/4 cup white wine

1. Heat a cast iron pan over medium heat. Add the first six ingredients and cook for 5 minutes until vegetables are tender but not brown. 

2. Add the white beans, chard, chicken stock, salt and black pepper. Bring the liquid to a simmer, cover the pot and cook for 15 minutes until all tender. Remove from heat, add the lemon juice and stir. 

3. Combine the clams and white wine in a small pot. Cover with a lid and cook on high heat until the clams open. Add the clams with the juice into the soup pot and stir.

4. Serve the soup hot topped with pesto.

For the pesto

2 tablespoons unsalted and shelled pistachios, finely chopped

1 cup cilantro, finely chopped

1/4 cup finely grated Parmesan

1/2 teaspoon finely grated lemon zest

1/4 cup olive oil

1. Combine all ingredients in a bowl and mix to form a paste.

Recipe courtesy of Aran Goyoaga

Posted in Food

Ingredients

1 cup black or French lentils, rinsed

1 (2 pound) red Kuri squash

2 tablespoons olive oil, plus more for topping

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

Pinch of salt

Pinch of ground black pepper

1/3 cup pumpkin seeds

1 1/2 teaspoons sugar

1/8 teaspoon cumin

1/8 teaspoon chili powder

1 tablespoon grain mustard

2 cups bitter greens (mustard greens, dandelion…)

1. Preheat oven to 400 degrees. Cut squash in half and each half into one inch thick wedges. Transfer to a baking sheet drizzle with olive oil, salt, pepper, cumin and coriander. Toss to coat. Bake for 30 minutes until tender and caramelized.

2. Fill medium pot with water and bring to a boil. Season cooking water generously with salt. Add lentils to boiling water, stir and cook for 15-20 minutes until al dente. Drain lentils in colander spread on a plate and set aside.

3. Toast pumpkin seeds in a sauté pan over medium heat for 5 minutes or until fragrant. Add sugar, cumin, chili powder and salt. Stir until sugar is melted and coats all the pumpkin seeds. Spread seeds on a sheet of parchment paper and let cool.

4. Combine the lentils, greens, mustard and a drizzle of olive oil in a bowl and toss to coat. Transfer to a platter, top with roasted squash and pumpkin seeds.

Recipe courtesy of Aran Goyoaga

Serves 8 
 
Oat pastry 

1/2 cup (70 g) superfine brown rice flour, plus more for dusting

1/2 cup (70 g) oat flour (certified gluten-free preferably for those who are gluten sensitive)

1/4 cup plus 1 tablespoon (40 g) tapioca starch or cornstarch

4 teaspoons natural cane sugar

1/4 teaspoon salt

1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes

1 egg yolk

3 to 5 tablespoons ice water

1. Combine the first five ingredients in a food processor. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter that are visible throughout the flour.
2. In a small bowl, whisk together the egg yolk and 3 tablespoons ice water. Add it to the dough and pulse until it comes together. Add up to 2 more tablespoons ice water, if needed. Turn the dough onto a work surface, knead it a couple of times, and form a disk. Wrap in plastic wrap, flatten it, and refrigerate for at least 30 minutes.
3. Dust your work surface with a bit of superfine brown rice flour and roll to about 1/8-inch thick.
4. Transfer to a baking sheet lined with parchment paper and prepare the fruit filling. If it’s warm in your kitchen, transfer the dough into the refrigerator so it does not soften too much.

Apple Filling

3 crisp apples, cored and thinly sliced

2 tablespoons sugar, plus more for sprinkling

1 vanilla bean, split lengthwise and seeds scraped

2 tablespoons almond flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 egg, lightly beaten

1. Preheat oven to 425F. Toss together the first seven ingredients and let them sit for 10 minutes until sugar starts to dissolve. Lay the filling on top of the rolled pastry leaving 2 inches around the edges. Fold over the pastry edges over the filling. Don’t be afraid if dough cracks. Simply pinch it back together. It’s supposed to be rustic.
2. Brush the edges of the pastry with the egg and sprinkle the whole thing with sugar. Bake for 40 to 45 minutes until golden and filling bubbling. Let the galette cool for 15 minutes before cutting.

Recipe courtesy of Aran Goyoaga

Posted in DESSERT