Leek, Fennel, Pear Salad with Peas and Mint

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couldn't be simpler. wash and trim leeks. slice the

white part into thin matchsticks. do the same with the

fennel and pears. toss in a large bowl with some arugula,

lemon zest, peas, and freshly chopped mint. drizzle very

lightly with lemon juice and olive oil. season with salt.

 toss. serve.

*blatantly stolen from sometimes


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Cider Braised Beef and Gorgonzola Cauliflower Mash

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sear a chuck roast in a dutch oven with a few tsp of oil until browned.

add a cup of apple (or pear) cider along with some salt and pepper. lid on

the dutch oven and into a 350F oven until the beef is tender (about 3 hours). 

remove the meat from the oven and allow to cool for 20 minutes. in the

meantime, reserve some of the cider from the dutch oven. in a large

saucepan, cook cauliflower in a little oil until the florets start to carmelize.

add the reserved cider to the cauliflower along with enough water to cover.

cook until cauliflower is very tender. strain cauliflower into another pot.

mash cauliflower with a fork and add cream, butter, gorgonzola, salt, and

pepper. check meat for seasoning and add salt and pepper to taste. serve

with the mash and some roasted red pepper.

Horseradish and Poppy Seed Quiche

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in a large bowl, mix flour, butter, milk, and salt until well

combined. wrap in plastic wrap and refrigerate for one

hour. roll out large enough to overhang a buttered tart pan

by at least 1.5 inches. push dough into the pan carefully

and dock with fork tines. blind bake in a 400F oven for 25

minutes. meanwhile, mix eggs, heavy cream, poppy seeds,

and horseradish in a bowl. (when you think you've added

enough horseradish, add 25% more. trust me.) mix until

well combined and season with salt and pepper. pour egg

mixture into crust and bake until cooked through and golden.

sprinkle some grated parmesan cheese on during the last few

minutes of cooking. cool and slice.