• 1/4 cup extra-virgin olive oil or hazelnut oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 1 teaspoon whole grain mustard
• 1/2 teaspoon fine sea salt
• 1 large apple, cored and cut into matchsticks
• 1 medium kohlrabi, peeled and cut into matchsticks
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted chopped hazelnuts
• 1/4 cup finely chopped parsley, more for garnish

Ingredients

For the Mustard Vinaigrette:

2 teaspoons Dijon mustard
2 Tablespoon apple cider or white wine vinegar 
2 Tablespoons extra-virgin olive oil and 2 Tablespoons walnut oil 
Sea salt and freshly ground pepper to taste

For the Shaved Celery Root Salad:

1 medium celery root
1 medium tart apple (like granny smith or fuji)
4 medium celery stalks
2 Tablespoons freshly squeezed lemon juice (about ½ a large lemon)
2 Tablespoons, fresh celery leaves, finely chopped
¼ cup fresh flat leaf parsley, finely chopped
¼ cup/ 28g walnuts, toasted

INGREDIENTS

INSTRUCTIONS

2 medium onions, sliced
 1 teaspoon salt
 1 teaspoon minced garlic
 4 tablespoons olive oil, divided
 1 pound broccoli florets (about 7 cups)
 1 pound poblano peppers (about 2 1/2 large peppers or 5 medium peppers)
 4 cups broth (vegetable or chicken is best)
 1/2 cup cilantro
 1 lime, juiced (about 2 tablespoons of juice)
 for topping: black pepper, cotija cheese, croutons, plain Greek yogurt or sour cream

• Heat a large dutch oven or pot over medium-low heat. Add olive oil, onions, garlic and salt. Mix together, cover and cook for 30 minutes, stirring occasionally to make sure the onions aren't sticking to the bottom of the pot. Remove from heat when finished.
• While onions are cooking, preheat oven to 375 degrees F.
• Line a large baking sheet with aluminum foil. Place broccoli florets and whole peppers on the baking sheet. Roast for 20 minutes, stirring the broccoli halfway through cooking.
• Remove from oven and add broccoli to dutch oven. Place the peppers in a large bowl, cover and let sit for 5 minutes. Peel the skin off the peppers as much as you can, cut off the tops and discard the seeds and any big veins. Roughly chop and add to dutch oven.
• Add 4 cups of broth, turn on high and bring to a boil.
• Carefully transfer contents to a large blender (best to do this in 2 batches) and add cilantro and lime juice. Blend until smooth.
• Taste and season with more salt. Serve with black pepper, cotija cheese, a dollop of plain greek yogurt or sour cream and croutons.

So here’s the fun of tomato bread — you can either prepare it yourself before a meal or (much more fun) serve it DIY-style at the table!  Often in Catalonia, restaurants will just bring you a board with all of the five ingredients laid out and then everyone passes it around to prepare a slice or two for themselves.  But if you would prefer to prepare it in advance, I just advise waiting until the very last minute to add the tomatoes, since the bread can tend to get soggy if it sits out for too long.

Here’s how to make tomato bread (full instructions in the recipe below):

1. Toast the bread: As mentioned above, it’s important that the bread be nice and crispy for the tomatoes and garlic to “grate” well on top of it.  So slice the bread nice and thin.  Then pop it in the toaster (or you can do a big batch in the oven) until it is nice and toasty and golden.
2. Rub the garlic.  Next, slice an unpeeled garlic clove in half.  Then rub the clove all over the surface of the bread.  I love the flavor of raw garlic on this bread, so I tend to add a lot here.  But heads up — raw garlic is spicy!  So if you’re not a big fan of garlic, I suggest going light on this step to begin.
3. Rub the tomato.  Next, slice a juicy ripe tomato in half.  Then rub the tomato (cut side down) all over the surface of the bread, being sure to squeeze out lots of the rind.
4. Drizzle the oil.  Next, add a quick drizzle of good-quality olive oil to the top of the bread.
5. Sprinkle with salt.  However much you prefer, to taste.
6. And…serve.  Right away!  Tomato bread can go soggy quickly.  So serve it up ideally while they bread is still warm and crispy right out of the toaster.  And enjoy!!

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. 

Very salty Italian recipe with ricotta salata and Parmesan cheese.

Ingredients for the Night Before:

For the Levain:

300 grams dark rye flour

100 grams bread flour

350 grams water

70 grams ripe sourdough starter

For the Soaker:

75 grams rye chops or 7 grain hot cereal such as Bob’s Red Mill

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

½ cup flax seeds

285 grams water

Ingredients for the Day of Baking:

All of the Levain

All of the Soaker

200 grams dark rye flour

130 grams bread flour

180 grams water

18 grams salt

Summary:

464 F for 30 min
302 F for 30 min

200 g Sauerteig-Starter Roggen
600 ml Wasser 27 °C warm
1 kg Roggenmehl Type 1150
20 g Salz

Recipe

Das einfachste und leckerste Brot mit reinem Roggenmehl und Sauerteig.

• ½ large celery root (celeriac), peeled, chopped
• ½ pound carrots, peeled, chopped
• ¼ cup plain whole-milk yogurt
• 2 tablespoons honey
• 2 teaspoons ground coriander
• 1 teaspoon finely grated peeled ginger
• Kosher salt, freshly ground pepper
• Celery leaves and chopped Granny Smith apple (for serving)