By Sarah Simms Lady & Larder Los Angeles, CA ladyandlarder.com Ingredients 1 large county line Detroit red beet, scrubbed and peeled 1 can chickpeas (15 oz) rinsed and drained 1/4 cup tahini 1/3 cup fresh lemon juice 1 clove garlic, micro-planned 3/4 cup olive oil or more, to taste kosher salt, to taste Garnish with black sesame seeds or poppyseeds
Process We sous vide the beet here at the shop (185 degrees for 3 hours) but you can roast in oven in tin foil at 400 for an hour or boil in salted water until tender - whichever method you prefer. Once peeled beet is tender, cool completely. Add to blender (if you have a vitamix, use it!) or food processor with all ingredients and pulse until creamy and beautiful. Season to taste. Store in fridge for up to 7 days.
By Kat Turner Highly Likely Cafe Los Angeles, CA itshighlylikely.com Serves 2 as a side dish Ingredients: 1 bunch large or 2 bunch small tokyo turnips and their greens 3 tablespoons tamari 3 tablespoons maple syrup 1 tablespoon butter (can substitute coconut oil) 1 tablespoon vinegar (I use rice vinegar) 1 teaspoon korean chili flakes (or a pinch of crushed red pepper) Filtered water Dressing: Juice of ½ lemon 2 teaspoons extra virgin olive oil Pinch of sea salt (I like flaky crunchy Maldon Salt) Procedure: Trim the turnips from their greens leaving about ¼’ of the stem intact, reserve all the good-looking green stems/leaves; wash and drain the turnips and the greens separately. If you are using small Tokyo turnips (these will be roughly the size of ping-pong balls) leave them whole. If the turnips are larger (golf-ball to baseball) then halve or quarter them. Place the turnips into an 8” skillet and add all the ingredients, covering the turnips about ¾ of the way with water. Heat the skillet over medium high heat until the liquid begins to boil, swirling the skillet often. You will begin to notice that as the liquid boils and reduces the bubbles will get larger and a nice glaze will start to develop. Keep swirling and reducing until the glaze is quite reduced and is the consistency of honey. You MUST keep an eye on the pan and really keep swirling toward the end here.. I burned the sh*t out of my first batch because I took a phone call and walked away for 3 mins. Once you’ve got your glaze set the pan aside to cool for a few moments while you dress your greens. In a medium sized mixing bowl, massage your greens ever so gently with the lemon juice, olive oil and sea salt. To plate, place the turnips tossed with their glaze into a shallow bowl and top with the greens.
By: Leah Ferrazzani Semolina Artisanal Pasta Pasadena, CA semolinapasta.com 1 pound broccoli, trimmed into florets 4 garlic cloves, finely grated Zest of a lemon Juice of one to two lemons 8 oz burrata Chile flakes 1 lb Semolina Artisanal Pasta Strozzapreti
Bring a large pot of water to a boil. This pot should be large enough to cook pound of pasta, though you’re going to use it for your broccoli first, so have a spider to fish out your veg on hand. Salt your water heavily. The Italians say your water should taste like the sea. We say that it should taste salty without being gross. Taste your water! Meanwhile, prepare an ice bath for your broccoli.
Cook your broccoli in the boiling water for a minute or two, just long enough to turn the color dark green. Remove from the water and add to the ice bath to stop it from cooking. Drain and set aside on a towel to dry.
Bring your water back to a boil and check to make sure that it’s still quite salty. Add your pasta.
While the pasta is cooking, heat your oil in a large sauté pan until it’s shimmering, then fry your broccoli until hot and gets a little color. Remove from heat. When your pasta is just shy of al dente remove from the cooking water and add to the sauté pan with the broccoli, your lemon, lemon zest, garlic and a cupful of your pasta water. Finish all together for about a minute, cooking off the excess liquid and bringing the pasta water and lemon juice together into a sauce to coat your pasta. Remove from the heat and serve, topping each dish with a healthy dollop of burrata and finishing with Chile flakes.