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Book of Recipes
Ingredients
5 stalks
one 15 oz can
1
1 2
/ cup
2 tbsp
2 tbsp
1 tsp
2 cups
to taste
Preparation
1
Cut the asparagus into 1-inch pieces, place them in a pot or steamer basket, cover and lightly steam,
2 to 3 minutes. Set aside to cool.
In a large bowl, combine the white beans, bell pepper, and red onion. Add the asparagus and toss
gently. In a separate bowl, whisk together the olive oil, lemon juice, mustard, add salt and pepper to
taste. Gently toss the dressing into the salad and adjust the seasoning.
Line a salad bowl with the watercress, and top with the white bean salad.
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Ingredients
two 14 oz can
1 4
/ cup
one 14 oz can
2
2-3 tbsp
1 1/2 tbsp
4 cups
/ tsp
1 8
Preparation
1
Combine the broth and rice in a large saucepan and bring to a boil over high heat. Reduce the heat
to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes.
Place the artichoke hearts, eggs, and lemon juice in a blender and puree. With the machine running,
ladle about half of the rice mixture through the opening in the cover, and puree until smooth. (Use
caution when pureeing hot liquids.) Return the pureed mixture to the saucepan and cook, stirring
constantly, until an instant-read thermometer registers 160F, reducing the heat as necessary to
prevent the soup from boiling.
Stir in the dill, watercress and pepper. Garnish with the reserved
sprigs of watercress.
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Ingredients
8
2 tsp
2 tbsp
1 2
/ tsp
2 slices
4-8
Preparation
1
Toss the squash, thyme, 1 tbsp of the oil, and the pepper together in a bowl. Let marinate for about
45 minutes, tossing occasionally.
Meanwhile, soak 4 long or 8 short wooden skewers in water for 30 minutes. Build a hot wood or
charcoal fire in a grill, or preheat a gas grill to 400F.
Thread the squash, alternating with bacon if using, onto the soaked skewers. Grill until the squash
is lightly browned and the bacon is beginning to crisp, 3 to 4 minutes per side. Transfer the skewers
to a platter.
Brush the trout fillets with the remaining 1 tbsp oil and place them, skin side down, on the grill.
Cover the grill and cook until the fish is opaque throughout, 4 to 5 minutes. Transfer to
a platter.
To serve, arrange 1 or 2 fillets on each plate and top with a kabob or two. (Or, remove the squash
and bacon from the skewers, mound on each plate, and top with the fish.)
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Ingredients
3-6 cups
shiitake mushrooms, stemmed
all to taste minced garlic, sea salt and freshly ground pepper, minced fresh parsley, olive oil
Preparation
1
Sprinkle with the garlic, sea salt, black pepper to taste, and parsley, and toss to mix.
Heat the olive oil in a saute pan over low heat, add the mushrooms and saut until they are just
beginning to crisp, 10 to 15 minutes. Serve immediately.
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Ingredients
2 tbsp
1 tsp
champagne vinegar
dijon mustard
15-ounce can red kidney beans, drained and rinsed
all to taste minced fresh parsley, chopped red onion, sea salt and freshly ground back pepper
Preparation
1
Season with sea salt and pepper to taste, and mix to combine.
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Ingredients
12 cloves
4 tbsp
4
garlic, peeled
olive oil, divided
bunches or bags of watercress cut into 3 pieces
chili flake (optional)
Preparation
1
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Watercress and Baby Arugula with Chicken, Goat Cheese and Pecans
Ingredients
1 cup
1 2
/ cup + 2 tbsp
to taste
1 4
/ cup + 2 tbsp
4 tsp
1 2
/ tsp
1 2
/ tsp
to taste
1
9 cups
6 cups
3 cups
1 2
/
1 cup
1 3
/ cup
8 oz
pecans
olive oil
salt
sherry vinegar
dijon mustard
dried thyme
dried oregano
freshly ground black pepper
cooked rotisserie chicken, warm or at room temperature
loosely packed watercress, cut into 2- to 3-inch pieces
fresh baby arugula
torn fresh dandelion greens
red onion, sliced lengthwise into very thin strips
brined olives, such as nicoise or kalamata
brined capers, drained
fresh goat cheese (may substitute feta cheese)
Preparation
1
2
Ingredients
2 tbsp
2 tbsp
1 2
/ clove
1 tsp
1
4
Preparation
1
Stir 2 tbsp soy sauce, wine, garlic and ginger together in a small bowl and set aside.
Lift from water to a large saut pan and place over medium-high heat, add cup water, cover,
and reduce heat to low.
Pour off liquid, return to low heat, and stir in soy sauce mixture.
Place fish fillets on top of bok choy, cover and cook until fish is opaque throughout, about 4 minutes.
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Ingredients
4
4
16
16
1 2
/
all to taste
Preparation
1
Arrange tomatoes and mozzarella balls attractively around lettuce and crab legs.
Drizzle with olive oil and vinegar to taste, and season as desired with fleur de sel and freshly ground
black pepper. Serve immediately.
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Ingredients
1 1/4 lbs
1 1/2 tbsp
3 tbsp
2 tbsp
2 tbsp
to taste
1 bag (4 oz)
Preparation
1
Heat a ridged grill pan over medium-high heat (or prepare an outdoor grill for direct grilling over
medium-high heat).
If necessary, place the chicken between sheets of plastic wrap and pound to a uniform inch
thickness.
In a large bowl, whisk the lemon zest, lemon juice, oil, mint, tsp salt, and tsp pepper until the
dressing is blended. Reserve cup of the dressing.
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Ingredients
/ cup
2 cloves
to taste
1 2
/ tsp
pinch
7 bunches
to taste
four 6 oz fillets
1 4
Preparation
1
In a small bowl, combine 2 tbsp of the olive oil with the crushed garlic and lemon zest. Let stand at
room temperature for 10 minutes, and then discard the garlic.
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic, anchovy
paste, and crushed red pepper flakes and cook, stirring until fragrant, about 30 seconds. Add the
watercress; raise the heat to medium-high, and cook, stirring, until barely wilted, about 3
minutes. Season with salt and black pepper and set aside.
Heat the remaining 1 tbsp olive oil in a large ovenproof skillet over high heat until shimmering.
Season the halibut fillets with salt and black pepper, and add them to the skillet. Cook until
beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the
halibut for about 5 minutes, or until just white throughout.
Warm the watercress mixture over medium-high heat until hot but still crisp-tender, about 1
minute. Spoon the watercress onto plates. Using a spatula, transfer the halibut, browned side up, to
the plates. Drizzle with the lemon-garlic oil and serve.
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Ingredients
/ cup
2 tbsp + 1 tsp
2 tsp
2 lbs
1 tbsp
1 tsp
1 tsp
1 2
/ tsp
3 bunches
1 4
Preparation
1
Mix the orange juice, the 2 tbsp oil, and 1 tsp of the thyme in a small bowl. Place the salmon in
a large glass baking dish, add the marinade, and turn to coat well. Cover and refrigerate for 30
minutes.
Preheat the oven to 400F. Line a baking dish with foil and grease the foil.
Mix the paprika, cinnamon, orange zest, sea salt, and remaining 1 tsp thyme in a small bowl.
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Ingredients
3 tbsp
2 cloves
1 2
/
one 16 oz can
2 tbsp
1 2
/ tsp
1 2
/ tsp
1 2
/ tsp
1 2
/ tsp
1
olive oil
garlic, minced
onion, diced
chickpeas (also called garbanzo beans), or 1 1/2 cups cooked chickpeas plus 1/2 cup water
lemon juice
curry powder
ground coriander
ground cumin
garam masala
large bunch or 2 handfuls fresh watercress, trimmed
Preparation
1
Heat the oil in a large skillet or saute pan over medium heat. Add the onion and garlic, and saute
until soft, 3 to 5 minutes. Add the chickpeas straight from the can, including all the liquid. Add the
lemon juice and spices, cover, and simmer, stirring occasionally, adding more water if needed, until
the chickpeas are browned and soft, 10 to 15 minutes.
Reduce the heat, add the watercress, and cover. Cook until the watercress has wilted, 2 to 4 minutes.
Serve immediately.
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Ingredients
1 1/2 cup
1 1/2 tbsp
2 tbsp
to taste
4
to taste
1 cup
puy lentils
olive oil
minced shallots or yellow onion
salt
skin-on salmon fillets (4 to 6 oz each)
freshly ground black pepper
arugula or mixed salad greens
Preparation
1
Pick over the lentils, then rinse and drain them well.
Heat 1 tablespoon of the oil in a saucepan over high heat. Add the shallots and lentils, and cook,
stirring, until the shallots are translucent and the lentils glisten, about 2 minutes.
Add 4 cups water and teaspoon salt, and bring to a boil. Then reduce the heat to medium-low,
cover, and simmer until the lentils are tender but firm and most of the water has been absorbed, 30
to 35 minutes.
Meanwhile, place a rack in the upper third of the oven and preheat the oven to 500F. Lightly grease
a baking dish that is just large enough to hold the salmon in a single layer.
Rub the salmon fillets on both sides with the remaining tablespoon olive oil; season with salt and
pepper. Place the fillets in the prepared baking dish and roast until the fish flakes easily with a fork
and is still translucent only in the center, 13 to 15 minutes.
When the lentils are done, remove the pan from
the heat and drain well. Return the lentil mixture
to the pan. Taste, and add salt if needed.
Cover to keep warm.
To serve, divide the lentils among 4 plates and
top each bed of lentils with a salmon fillet.
Garnish with arugula and serve at once.
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Ingredients
2 bunches
1 liter
4
4
1 pint
2 tbsp
to taste
2
1
watercress, chopped
chicken stock
avocados, peeled, sliced
stems coriander, chopped
plain, natural yogurt
crme fraiche
salt and pepper to taste
juice of 2 limes
green chili, finely chopped (optional)
Preparation
1
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Ingredients
6 tbsp + 2 tsp
1 3
/ cup
4 cloves
one 10 oz package
1 1/2 cup
1 1/2 cup
2 tbsp
2 bags or bunches
1 4
/ tsp
to taste
3 tbsp
1
Preparation
1
Warm the 2 tsp olive oil in a large skillet over low heat. Add the pancetta and cook until crisp and
any fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Pour
the fat out of the skillet but do not wash the skillet.
Add the remaining 6 tbsp oil and the garlic to the skillet. Cook over low heat until the garlic turns
a pale golden brown, watching carefully so it doesnt scorch, about 10 minutes. Remove the garlic
with tongs, leaving the oil in the skillet.
Add the lima beans, Roman beans, and black beans to the garlic oil in the skillet, raise the heat
to medium-high and toss gently until heated through, about 4 minutes. Add the pancetta and
lemon juice, and stir gently to combine. Add 1 bag of the watercress and cook until wilted, about 1
to 2 minutes. Season with the black pepper and salt to taste. (The salad may not need salt, as the
pancetta or bacon is salty).
Spread the remaining 1 bag watercress out on a serving platter or on individual plates. Spoon the
warm beans over the watercress and sprinkle with parsley. Garnish with the lemon wedges and
parsley sprigs, and serve.
*For a more assertive garlic flavor, mince 1 or 2 of the cooked cloves and stir them into the finished
salad dressing.
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Cauliflower Gratin
Cauliflower, a member of the cruciferous family, is renowned for its anti-cancer compounds.
serves 4
Ingredients
1
1 tbsp
2 oz
1
4 oz
Preparation
1
Butter a baking dish just large enough to hold the cauliflower in a single layer.
Cook the cauliflower in a covered steamer over simmering water until fork-tender,
15-20 minutes. Remove to the prepared baking dish.
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Ingredients
2 tbsp
12 oz
3
2 bunches
to taste
18
8 oz
Preparation
1
2
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Ingredients
3
2 cloves
1 tsp
to taste
7 tbsp
1 cup
1 tbsp
1 2
/ tsp
2 oz
1 4
/ cup
1 2
/ tsp
1 cup
2
2
6 oz
2 tbsp
2 tbsp
2 tbsp
Preparation
1
Make 3 deep slashes in each chicken breast. In a small bowl, mash together the garlic, fennel, 2 tsp
salt, and pepper to taste. Stir in 3 tbsp of the oil. Rub the mixture all over the chicken and into the
slashes. Transfer the chicken to a small roasting pan, cover, and let stand for an hour.
Spread the walnuts in a pie plate and toast in the over for 10 minutes, or until brown and fragrant.
Set aside to cool.
Roast the chicken in the oven for about 40 minutes, or until cooked through. Let cool slightly; then
discard the skin and bones and thinly slice the meat.
Combine the vinegar, mustard, and remaining 4 tbsp olive oil in a food processor, and blend. Add
the blue cheese and buttermilk, and blend. Transfer to a bowl, stir in the lemon zest, and season the
dressing with salt and pepper.
In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, watercress, parsley,
tarragon, and chives. Add the dressing, toss well, and serve.
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Ingredients
1
2 tbsp + 4 tsp
2 cloves
2 tbsp
2 tbsp + 2 tsp
to taste
1 bunch
2 oz
(see following recipe)
Preparation
1
Preheat the oven to 350F. Line a rimmed baking sheet with a silicone baking mat or parchment
paper.
Place the squash, cut side down, on the prepared baking sheet and bake, uncovered, for about 1
hour, until tender. Let the squash cool until it is easy to handle, and then scrape out the strands of
pulp. You should have about 4 cups, set aside.
Heat the 2 tbsp oil in a very large skillet over medium heat. Add the garlic and cook, stirring, for
30 seconds or until aromatic. Add the squash strands and parsley, toss to combine. Add the 2 tbsp
lemon juice, tsp salt, and tsp pepper.
To serve, toss the watercress with the remaining 2 tsp lemon juice, remaining 4 tsp
oil, 1/8 tsp salt, and 1/8 tsp pepper. Divide the squash mixture along individual
plates or place in a serving dish. Top with the watercress, gorgonzola, and spiced pecans.
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Spiced Pecans
Spiced Pecans
This anti-inflammatory take on classic spiced pecans also works well as a gift.
serves 6 to 8
Ingredients
1
3 cups
1 2
/ tbsp
1 tsp
1 2
/ tsp
1 2
/ tsp
Preparation
1
Preheat the oven to 350F. Line a backing sheet with parchment paper.
In a small bowl, beat the egg white with 1 tbsp water. Stir in the pecans, mixing until well
moistened.
Combine the salt, cinnamon, cloves and nutmeg in a small bowl. Sprinkle the mixture over the
moistened nuts. Spread the nuts on the baking sheet.
Bake for 30 minutes, stirring once or twice. Be careful not to burn the nuts. Store on the refrigerator
in an airtight container until ready to use.
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Ingredients
1
1 2
/ cup
2
2 3
/ cup
to taste
2
1 1/2 lbs
20
Preparation
1
Place the dry skillet over medium heat, add the mustard seeds and stir until they are lightly toasted
and starting to pop, about 3 minutes. Transfer the mustard seeds to a bowl and let them cool.
Add the vinegar, mustard and shallots to the cooled mustard seeds, whisk to blend. Gradually whisk
in the oil. Season with sea salt and black pepper to taste.
In a large bowl, toss the watercress with enough of the dressing to coat it lightly.
Divide the watercress among 8 plates.
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