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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Hummus

Prep Time

10

Cook Time

10

Servings

cups

Ingredients

• 2 cups cooked garbanzo beans
• 1 clove garlic, peeled and finely chopped
• 4 tablespoons meyer lemon juice
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/3 cup Tahini (sesame paste)
• 3 tablespoons olive oil
• toasted pine nuts and a drizzle of olive oil (optional garnishes)

Prep Time 10 Cook Time 10 Servings cups Ingredients 2 cups cooked garbanzo beans 1 clove garlic, peeled and finely chopped 4 tablespoons meyer lemon juice 2 tablespoons water 1/2 teaspoon kosher salt 1/3 cup Tahini (sesame paste) 3 tablespoons olive oil toasted pine nuts and a drizzle of olive oil (optional garnishes)

Instructions

1. Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
2. Add the lemon juice and water, then process for 20 seconds.
3. Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
4. With the processor running, slowly pour in the olive oil.
5. Spoon the hummus into a bowl garnish and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2013/05/28/hummus-from-scratch-2/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette

Course

Main Dish

Cuisine

American

Servings

Ingredients

• 3 tbsp Meyer lemon juice or other fresh lemon juice
• 1/2 teaspoon Dijon mustard
• kosher salt and ground white pepper (optional)
• 5 tablespoons extra-virgin olive oil
• 6 cups organic mixed baby greens
• 1 pound sea scallops, cut into halves vertically
• 1/4 cup white sugar
• 1-2 tablespoons extra-virgin olive oil
• sea salt and ground black pepper (optional)

Course Main Dish Cuisine American Servings Ingredients 3 tbsp Meyer lemon juice or other fresh lemon juice 1/2 teaspoon Dijon mustard kosher salt and ground white pepper (optional) 5 tablespoons extra-virgin olive oil 6 cups organic mixed baby greens 1 pound sea scallops, cut into halves vertically 1/4 cup white sugar 1-2 tablespoons extra-virgin olive oil sea salt and ground black pepper (optional)

Instructions

1. In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
2. Add the olive oil, whisking as you pour.
3. In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
4. Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
5. Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
6. Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.

Recipe Notes

http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Moo Moo’s Baked Meatballs

Course

Main Dish

Cuisine

Italian

Servings

meatballs (4 servings)

Ingredients

• 2 pounds grass-fed, organic ground beef
• 2 large eggs
• 3/4 cups unsweetened, organic applesauce
• 1 medium-sized onion, finely chopped
• 3/4 cups panko breadcrumbs
• 1/4 cup flat-leaved parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black
• 1/2 cup unbleached all-purpose flour

Sauce:

• 2 cups 365 brand organic ketchup
• 1 teaspoon sweet Hungarian paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon organic apple cider vinegar
• 1/2 teaspoon dry mustard, such as Colman’s
• 1 tablespoon organic brown sugar
• zest of a lemon

Course Main Dish Cuisine Italian Servings meatballs (4 servings) Ingredients 2 pounds grass-fed, organic ground beef 2 large eggs 3/4 cups unsweetened, organic applesauce 1 medium-sized onion, finely chopped 3/4 cups panko breadcrumbs 1/4 cup flat-leaved parsley, chopped 1/4 cup fresh basil, chopped 1 teaspoon kosher salt 1/2 teaspoon black 1/2 cup unbleached all-purpose flour Sauce: 2 cups 365 brand organic ketchup 1 teaspoon sweet Hungarian paprika 2 tablespoons Worcestershire sauce 1 tablespoon organic apple cider vinegar 1/2 teaspoon dry mustard, such as Colman’s 1 tablespoon organic brown sugar zest of a lemon

Instructions

1. Beat the eggs slightly and mix in the rest of the ingredients, except for the flour.
2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
3. Preheat the oven to 400 degrees while you prepare the sauce.

Sauce:

1. Mix all ingredients together and spoon over each meatball.
2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.

Recipe Notes

http://lizthechef.com/2010/08/09/moo-moos-baked-meatballs/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Fig and Goat Cheese Salad

Cuisine

American

Servings

Ingredients

• 8 1/2 inch thick slices of plain goat cheese
• 1 egg white beaten with 1 teaspoon water
• 3/4 cup panko breadcrumbs
• 1 tablespoons sherry vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil, divided use
• 1 teaspoon organic honey
• kosher salt & pepper
• 4 cups organic baby greens
• 8 organic fresh figs
• 1 tablespoon unsalted butter

Cuisine American Servings Ingredients 8 1/2 inch thick slices of plain goat cheese 1 egg white beaten with 1 teaspoon water 3/4 cup panko breadcrumbs 1 tablespoons sherry vinegar 1/2 teaspoon Dijon mustard 3 tablespoons olive oil, divided use 1 teaspoon organic honey kosher salt & pepper 4 cups organic baby greens 8 organic fresh figs 1 tablespoon unsalted butter

Instructions

1. Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
2. Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
3. Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
4. Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
5. Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
6. Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve

Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Susan's Chicken with Fennel, Shallots and Potatoes

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

• 1 1/2 lbs. boneless, skinless chicken thighs
• 2 medium-sized fennel bulbs
• 1 bag small potatoes (1 pound)
• 6 shallots, peeled and halved
• 4 garlic cloves, peeled and finely chopped
• 3 tablespoons olive oil
• 3 tablespoons White wine
• zest and juice of 1 Meyer lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• fennel fronds (optional garnish)

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients 1 1/2 lbs. boneless, skinless chicken thighs 2 medium-sized fennel bulbs 1 bag small potatoes (1 pound) 6 shallots, peeled and halved 4 garlic cloves, peeled and finely chopped 3 tablespoons olive oil 3 tablespoons White wine zest and juice of 1 Meyer lemon 1/2 teaspoon kosher salt 1/4 teaspoon black pepper fennel fronds (optional garnish)

Instructions

1. Preheat oven to 425 degrees.
2. Place chicken pieces in a large bowl.
3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
4. Chop 2 tablespoons of the fennel fronds and add to mixture.
5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.

Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

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