Tuna & Cucumber Quinoa Salad with Honey Mustard Vinaigrette

Serves 4 to 6

For the quinoa:
2 cups tricolor quinoa
5 cups low-sodium chicken broth, vegetable broth, or water
2 fresh thyme sprigs
1 bay leaf
1 dried chile

For the dressing:
1 clove garlic clove, finely grated on a Microplane or minced
Finely grated zest of 1 medium lemon
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
Freshly ground black pepper

For the salad:
1 medium lemon
1 medium English cucumber, cut into chunks
1 (6- to 7-ounce) can high-quality tuna packed in olive oil, drained and flaked
2 cups baby arugula
1/2 cup fresh mint leaves, coarsely chopped
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup toasted pine nuts
1 medium shallot, thinly sliced
Flaky finishing salt, such as Jacobsen
Freshly ground black pepper
1/2 cup crumbled fresh goat cheese

Make the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a large saucepan and add the broth or water, thyme, bay leaf, chile, and a generous pinch of salt.

Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Meanwhile, make the dressing.

Make the dressing: Place the garlic, lemon zest, vinegar, mustard, and honey in a medium bowl and whisk until smooth. While whisking, add the olive oil in a slow, steady stream and continue whisking until emulsified. Season with salt and pepper; set aside.

When the quinoa is ready, drain off any excess liquid. Discard the bay leaf, chile, and thyme; set aside to cool.

Make the salad: Finely grate the zest of the lemon into a large bowl. Trim the top and bottom of the zested lemon. Use a paring knife to cut off all the pith and peel. Cut out the segments between the membranes and pick out any seeds. Cut the segments into small pieces and add to the bowl with the zest.

Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Taste and season with flaky salt and pepper as needed. Top with the goat cheese and serve.


Fig and Quince Flaugnarde


Poached Quince

4 ripe quince 1 cup sugar 1/2 cup honey 1 lemon, sliced 4 to 6 cardamom pods 3 cinnamon sticks 4 slices of fresh ginger

Flaugnarde Filling

2 tablespoons butter, melted 8 fresh, ripe figs sliced lengthwise into 6 slices 6 large eggs 1 cup granulated sugar, plus extra for dusting baking dishes 1/4 teaspoon salt 3/4 cup flour 1 1/2 cups heavy cream 1/2 teaspoon vanilla extract 2 tablespoons coarse sugar 1 teaspoon ground cardamom


1. Peel and core the quince. Slice each quince into 8 to 10 slices, lengthwise.
2. In a medium saucepan, heat 1 quart of water with all of the poaching ingredients. Bring to a boil and then reduce to a simmer. Slip quince slices into the warm spice bath and poach for about an hour or until the quince is easily pierced by the tip of a paring knife.
3. Remove poached quince from heat. You may prepare up to this point up to a week ahead—just store the quince in its syrup in an airtight container in the fridge.
Preheat oven to 350° F.
4. Butter 8 small, shallow baking dishes (the ones I used are 3 inches in diameter and 1 inch deep). Coat the bottoms and sides with granulated sugar. Note: you can make this in one large 9 by 13-inch pan instead, but add 10 to 15 minutes to the baking time.
5. In a large mixing bowl, beat eggs, sugar, and salt together. Continue beating and slowly sift in flour.
6. Once the flour is fully incorporated (with no lumps), beat in heavy cream and vanilla extract.
7. Arrange the quince slices on the bottom of each dish. Top with the fig slices arranged attractively.
8. Pour the custard batter over the fruit, evenly distributing it evenly amongst the 8 dishes. The fig slices will just peep over the top.
9. Bake for 25 to 30 minutes or until the custard has set.
10. Meanwhile combine coarse sugar with cardamom. When the flaugnardes come out of the oven, sprinkle the tops with this cardamom sugar. Serve warm or at room temperature

artoffel-Kürbis-Karottenauflauf mit Mangold


Zutaten 2-3P:

300g Kartoffeln
250g Kürbis
200g Karotten
1 Stich demi-sel-Butter
1/2 Orange, Saft davon
Salz, Pfeffer
2 Pr Zimt
1/4 TL Koriander

500g Mangold/ Rote Bete-Grün
1 rote Zwiebel
2 Knoblauchzehen
1 Schuß Rotwein
Salz, Pfeffer
1 TL Honig
100ml Gemüsebrühe

1-2 EL Semmelbrösel


Kartoffeln schälen und klein schneiden, Kürbis ebenso, Karotten bürsten und klein schneiden. In Salzwasser aufsetzen und gar kochen (dauert ca. 15min). Abschütten und gut ausdampfen lassen. Das Gemüse zurück in den Topf geben. Den guten Stich Butter zufügen, den Orangensaft dazu pressen und mit dem Zauberstab fein pürieren. Würzen mit Salz, Pfeffer, Muskat, Zimt und Koriander.

Während das Gemüse kocht, Mangold und Rote Bete waschen. Blattgrün von Stielen trennen. Das Grün in kochendem Wasser zusammenfallen lassen (ca.5min) und dann blanchieren. Die Mangoldstiele putzen und gegebenenfalls von Stielfasern befreien. Dann die Stiele von Mangold und Rote Beete klein würfeln. Auch die Zwiebel und den Knoblauch fein hacken.

Die Zwiebel in dem Rapsöl glasig dünsten, kurz vor Ende Knoblauch und Stiele zufügen. Beides weiter braten, dann mit einem Schuß Rotwein ablöschen und einreduzieren lassen. Honig dazu schmelzen lassen, Harissa zufügen, dann die Gemüsebrühe anschütten. Deckel auflegen und bei kleiner Hitze ca. 7min garen lassen. Mit einer kleinen Roux der Sauce etwas Bindung verleihen.

Eine Auflaufform fetten. Mangold-Rote-Bete-Gemüse hinein füllen. Das Pü darüber schichten und glatt streichen, mit Semmelbrösel bestreuen, etwas Olivemöl über alles träufeln und für ca. 15min im heißen Ofen bei 200° kurz gratinieren lassen.

Bei uns gab es dazu einen grünen Salat.

Sesame Slaw


Sesame Dressing

2 Tbsp neutral salad oil
1 Tbsp rice vinegar
3 Tbsp soy sauce
1/2 Tbsp toasted sesame oil
1.5 Tbsp brown sugar
1 tsp grated fresh ginger
1/2 Tbsp sesame seeds


6 cups shredded red cabbage
1 large carrot
1 red bell pepper
1/2 bunch green onion
1 cup frozen shelled edamame


Prepare the dressing first to allow the flavors time to blend. Place the neutral oil, vinegar, soy sauce, toasted sesame oil, brown sugar, ginger, and sesame seeds in a jar or other small container with a lid, and shake until combined. Set the dressing aside.

Shred the cabbage as finely as possible. Use a large-holed cheese grater, mandolin, or food processor to shred the carrot. Finely dice the bell pepper, and slice the green onion. Cook the edamame according to the package directions (mine required microwaving for 5 minutes).

Place all the vegetables in a large bowl and pour about half the dressing over top. Toss the ingredients together until everything is combined and coated in dressing. Taste and add more dressing if desired (I used about 3/4 of the dressing). Serve immediately or refrigerate until you’re ready to eat. Always stir the slaw just before serving to redistribute the dressing.