recipes: low

  • Arugula, Fig & Gorgonzola Salad
    A wonderful summer salad. Peaches may be substituted for figs and arugula may stand in for watercress. medium sweet onionred wine vinegarDijon mustardhoneygrapeseed oilolive oilsea saltfreshly ground pepperwatercressfigsGorgonzolaroasted walnuts
  • braised short ribs in red wine sauce
    This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley
  • broiled grapefruit supreme
    Broiling the grapefruit mellows out the grapefruit and adds a nice crunchy char. The addition of butter makes this a comforting and satisfying dessert! grapefruitlight brown sugarunsalted butter
  • Buckwheat Soup with Soft-Cooked Eggs
    We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste. eggschicken stockroasted buckwheat groatssaltsesame oilsesame seeds
  • celery root remoulade
    celery rootsaltlemon juicemayonnaiseDijon mustardwhole grain mustardlemon juicewhite wine vinegarsaltpepper
  • cook's illustrated basil pesto (doubled)
    This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper