• 1medium red cabbage (1¾ to 2 pounds)
• 3tablespoons extra-virgin olive oil, plus more for drizzling
• ½teaspoon fine sea or table salt, plus more for sprinkling
• 1tablespoon apple cider vinegar, plus more to taste
• ½teaspoon Dijon mustard
• ⅔cup (3 ounces) crumbled feta
• ⅓cup chopped walnuts, toasted
• Lemon zest, for sprinkling
• Pomegranate seeds, for sprinkling
• Chopped mint, parsley or dill, for serving (optional)

• Step 1

  Heat oven to 425 degrees. Line a rimmed sheet pan with parchment paper if you like (it’ll make clean up easier).

• Step 2

  Peel any damaged or tough outer leaves from the cabbage and then halve it lengthwise through the core. Cut each half into wedges 1 to 1½ inch thick, being careful to keep the layers together.

• Step 3

  Place wedges on their sides on the prepared sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 40 minutes (flipping the cabbage after 20 minutes), or until the cores of the wedges are tender and the leaves have browned.

• Step 4

  While the cabbage is roasting, prepare the vinaigrette: In a small bowl, whisk together apple cider vinegar, mustard and ½ teaspoon salt until the salt dissolves. Whisk in 3 tablespoons olive oil until the vinaigrette is emulsified. Taste for seasoning, adding more salt or vinegar if needed; it should be punchy and bright.

• Step 5

  Arrange cabbage on a platter and drizzle with vinaigrette. Top with crumbled feta, toasted walnuts, lemon zest, pomegranate seeds and herbs if you like. Serve hot or at room temperature.

• 32 oz. tallow
• 4.2 oz. lye
• 12.16 oz. water
• 1.5 fl. oz. essential oils, optional

Instructions

1. Weigh tallow and put into a crockpot. I find it is easiest to melt the tallow before weighing. If tallow is below 100 degrees F, turn the crockpot on low to gently heat the tallow.
2. Weigh the water in a heat safe container or sturdy plastic bucket, and weigh lye separately.
3. Check the temperature of the tallow. You want it to be 100 degrees F. Let tallow cool if necessary.
4. Once tallow is 100 degrees F, take the lye and water outdoors. Wearing gloves and safety goggles, carefully and slowly pour the lye into the water. Stir gently.
5. Once the lye water has turned from cloudy to clear, leave it to cool for 10 minutes.
6. Carefully pour the lye water into the tallow.
7. Use an immersion blender to mix the soap. After a few minutes, it will grow creamy, and start to thicken. Mix until it has reached “trace,” the light pudding consistency.
8. Add the essential oils (if using) and blend again to incorporate.
9. Pour soap into molds, top with wax paper, and wrap molds in towels.
10. After 24 hours, remove soap from mold and slice into bars. Let cure in an area with good air flow for 4 weeks.

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

INSTRUCTIONS

• 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.

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!!

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.

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.

Start by chopping the parsley and mint very finely. If the celery you bought has some leaves, chop them finely as well. Cut the celery stalks into one inch pieces (you can do larger if you prefer) then heat some olive oil in a large pan over medium heat.

Once the oil is hot, saute chopped celery, parsley and mint until it starts releasing aromas, about 5-8 minutes. You don’t want the herbs to burn so make sure the heat is not too high. Once the herbs start getting dark, turn the heat off.

In a large pot or dutch oven, saute chopped onion in olive oil over medium heat until golden brown. Add in chopped lamb and cook until the lamb is brown on all sides, it doesn’t need to cook at this stage. Add in turmeric and black pepper. Stir in sauteed celery and herbs. Pour enough water into the pot that it comes about 1/2 inch above the ingredients in the pot. Turn the heat up and once it starts simmering, lower heat, let it simmer and cover with a lid. Cook for about 40 minutes until the celery is cooked and the lamb is tender.

Instructions
Use an inverted spoon to scrape off the thin, papery bits from the ginger. To cut super thin slices, use a mandoline or very sharp knife.

Transfer the ginger to a saucepan or heatproof bowl. Toss with the 1 1/2 tablespoons of sugar and salt. Set aside for 30 minutes to reduce its harshness.
About 10 minutes before the ginger finishes mellowing out, bring a kettle of water to a boil. When the ginger is done, pour the just-boiled water over the ginger. Use enough water to cover the ginger. Gently stir and let sit for 20 seconds to further reduce the harshness. Dump into a mesh strainer. Don’t rinse. Shake a few times to expel water, then transfer into a 2-cup capacity glass jar.

In a saucepan (it's fine to reuse the one you just used!), bring the mixture of sugar, vinegar, and kelp to a boil. Stir once or twice to dissolve the sugar. Remove from the heat and pour into the jar of ginger.

Cool, uncovered, then cap and refrigerate. 

Sweet Vinegar (Amazu)
100 ml rice vinegar (100 ml = right between 1/3 cup and 1/2 cup)
4 Tbsp sugar (4 Tbsp = 40-50 g)
½ tsp Kosher salt (½ tsp = 1/4 tsp. table salt)

Instructions:

Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.

Pour the water into a sieve and let the ginger slices drain completely by spreading them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.

n a small pot, add 3.4 oz (100 ml) rice vinegar, 4 Tbsp. sugar, and ½ tsp. Kosher salt, and bring it to a boil till strong vinegar smell has evaporated. When it’s slightly cool, pour the liquid into the jar with sliced ginger. Close the lid, let cool and refrigerate.

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Cook the burgers for 5 mins on each side, until golden and crisp.

Make the batter: Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.

YIELD: 1 to 1/2 cups

PREP TIME: 10 minutes

COOK TIME: 20 minutes
Ingredients:

24 ounces strawberries or fruit of choice, fresh or frozen (if the fruit is large, slice it into pieces first)

2-4 tablespoons honey, maple syrup, or agave (I used honey)

2 tablespoons chia seeds

Optional add ins:

Aged balsamic vinegar

Ginger or cinnamon

• In a medium saucepan, combine the fruit and 2 tablespoons honey. Cover and bring to a simmer over medium heat, stirring occasionally, until it begins to liquefy (about 5 to 10 minutes for berries, longer for firmer fruits). Once the fruit is liquidy, bring it to a gentle boil and let cook until it breaks down and becomes saucy, about 5 minutes. Mash lightly to reach your desired consistency (I kept mine fairly chunky).
• Taste the jam for sweetness. If you desire more, stir in additional honey a few teaspoons at a time, until you reach the desired taste. Stir in any optional mix-ins.
• Stir in the chia seeds and let cook one minute. Remove the pan from the heat, stir once more, and let sit for 10 minutes. The jam will continue to thicken as it cools. (If it seems very thin, add 1 to 2 additional teaspoons of chia seeds, stir, then let sit 10 additional minutes.)
• Transfer the chia jam to an airtight container and store in the refrigerator for up to 2 weeks or  freeze for up to 2 months.

• 1 Tbsp. olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 10 dried chipotle peppers
• 3/4 cup tomato puree
• 1 Tbsp. apple cider vinegar
• 1/4 tsp. salt
• 1/2 tsp. oregano leaves

• Place the peppers in a pan and cover an inch or two with water. Bring to a boil and then lower the temperature to simmer with the lid partially on for 30 minutes. When they are done, remove the lid and let the peppers cool. Remove any stems from the peppers.
• Heat a frying pan over medium high heat and add the olive oil. Saute the onion for about 20 minutes until they become golden brown. Stir frequently.
• Add the minced garlic and cook an additional 3 minutes. Set aside to cool.
• After the onion mixture has cooled, add to a blender along with the chiles, and all the other ingredients.