Blood Oranges: This Week's Market Report "Good Buy"

Blood Oranges: This Week's Market Report "Good Buy!" 

Blood oranges are easily on the top of my favorite ingredients list. Naturally sweet, inherently beautiful, and exotic, blood oranges convey romance and whimsy in every dish. They are juicy, sweet, full of unique flavor, and visually stunning to look at. The trick is not doing too much to mask their natural beauty. I love pairing segmented blood orange slices with micro greens, shaved red onion, fennel, olives, and beets. The color combination is gorgeous, and the flavor combination is a classic for a reason. One of my favorite applications is to use blood orange juice in a sorbet with coconut milk as the base. Spiked with garam masala and a touch of cayenne, this dish can stand alone as a dessert, or as an exciting palate cleaner. Blood orange juice also works as a beautiful poaching liquid for fish with a blood orange beaurre blanc, or reduced down into a glaze with habaneros to varnish poultry.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Blood Orange-Roasted Chicken Thighs

Blood Orange-Roasted Chicken Thighs

2 ½ pounds chicken thighs, bone in and skin on

5 garlic cloves

½ teaspoon sea salt

2 tablespoons whole grain Dijon mustard

3 tablespoons soy sauce

½ cup freshly squeezed blood orange juice (about 2 -3 oranges)

1 tablespoon white wine

3 tablespoons olive oil

Few sprigs of thyme

2 blood oranges, sliced into ½ inch thick pieces

3 tablespoons all-purpose flour

Using a pestle and mortar, mash the garlic. Slowly add the salt and make into a creamy paste. Add the mustard and combine well. Transfer into a small bowl and add the soy sauce, orange juice, wine, oil and thyme. Mix well.

Rinse the chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least 4 hours. Turn the meat upside down to ensure that it thoroughly marinates when half way done.

Preheat the oven to 325 degrees. Place the chicken and sliced oranges in an ovenproof large heavy bottomed pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes, or until a thermometer inserted in the thick part reads 165 degrees. Baste the chicken a couple of times during the roasting.

Transfer the chicken to a serving platter and make gravy. Add the flour to ½ cup water and stir well. Whisk the flour mixture into the remaining liquid in the pan and bring to a boil. Stir constantly and continue to boil until the desired thickness is achieved.

Serve with roasted orange slices and gravy sauce.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Strawberries from Salinas: This Week's Market Report "Good Buy"

Strawberries from Salinas: This Week's Market Report "Good Buy!" 

Strawberries in the heights of summertime are pure bliss. Just the bright, zingy, juicy punch we need to combat the sun and heat. Strawberries pair really well with poultry, and this time of year, that means grilled chicken. Try placing a skewer of olive oil-coated strawberries and purple onion next to chicken breast on the grill. You’ll get sweet, smoky berries that will compliment it with a splash of balsamic and sea salt. Tart strawberries are also a perfect foil for summertime salads. Their acidity and fruitiness brings out fresh ingredients like cucumbers, peppers, and fresh herbs. Throw chopped strawberries right into your salads, or puree them directly into salad dressing for a pop of pink color and berry flavor. Of course dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh strawberries will signal to your diners that summer is here to stay and here to eat.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

The BEST Strawberry Ice Cream

The BEST Strawberry Ice Cream

This excellent no-cook ice cream is perfect for summer: quick and easy, you don't need to turn on the stove, and it highlights summer strawberries at their peak, with the tang of buttermilk and sour cream to balance it all out.

4 cups strawberries, hulled and quartered

¾ cup sugar

½ teaspoon kosher salt

1 ½ cups cold buttermilk

1/3 cup sour cream

Purée the strawberries with the sugar in a food processor or blender until smooth. Add the salt, buttermilk, and sour cream and blend well. Pour the mixture into an ice cream maker and process according to the instructions. Once fully churned, chill in the freezer until your desired consistency.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Sunchokes: This Week's Market Report "Good Buy"

Sunchokes: This Week's Market Report "Good Buy!" 

Also known as "Jerusalem artichokes", sunchokes are enjoying a significant showing on menus all around the country. These earthy, savory nuggets are deliciously reminiscent of potatoes with a crunchier, more elegant flavor profile. In fact, you can treat them almost exactly like potatoes because they are best served mashed, deeply roasted, or fried. One of my all-time favorite dishes is whole roasted chicken cooked atop a bed of sliced sunchokes in a sizzling cast iron pan. The combo of chicken fat and cast iron crisps the sunchokes, making them almost like deeply savory potato chips. Want to elevate your mashed potato side dishes? Sub in sunchokes that have been roasted with rosemary, garlic, and sea salt, and mash lightly enough that you can still see whole caramelized bits peeking through. You can also shred them into latke or hash brown batter and fry them until glowing and slightly dark. Lastly, sunchokes are naturally sweet and crisp enough to be enjoyed raw! Slice them paper thin using a mandolin, and enjoy the variety they add to salads, garnishes, and sandwiches.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Roasted Sunchokes with Hazelnut Gremolata

Roasted Sunchokes with Hazelnut Gremolata

The insides of these sunchokes are so tender they are almost creamy, while the edges are delightful bits of crispy goodness. Topping them off with the gremolata brings everything to life. The vibrant parsley and lemon provide a bit of a punch, and the garlic pairs beautifully with the toasty nuts.

2 lbs sunchokes, peeled and cut into 3/4" chunks

1/4 cup olive oil

2 tbs hazelnuts, toasted and chopped

3 tbs Italian parsley, chopped

2 tsp lemon zest, minced

6 garlic cloves, crushed 

Add 2 tablespoons of kosher salt to a stock pot of boiling water. Add the sunchokes and boil until tender, about 15 - 20 minutes depending on the size of your chunks. Drain the sunchokes and pour out the water in the pot. Add the sunchokes back to the warmed pot to steam off the excess water. Add the olive oil and toss, season with kosher salt and pepper.

In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet until crispy. Another 15 - 20 more minutes. 

Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Seedless Watermelon: This Week's Market Report "Good Buy!"

Seedless Watermelon: This Week's Market Report "Good Buy!" 

Is there anything more iconic in summer than a slice of pink watermelon? Completely perfect served just on its own, juicy seedless watermelon is a mainstay of many menus this time of year. But fruit salad isn't where the buck stops for this gorgeous melon! Watermelon's sweet, floral taste pairs extremely well with bold flavors, and it's texture holds up well in marinades. Feta cheese, shaved red onion, and fresh mint are classic Mediterranean compliments to watermelon. Spiked with grassy olive oil, this dish is a visually stunning flavor bomb that will surprise and satisfy any guest. I love marinating chunks of seedless watermelon in tahini, sky sauce, and ginger, then searing on all sides in a dry cast iron pan. Really allowing the melon to almost dehydrate in the pan yields an almost meaty texture that looks convincingly like raw ahi tuna. I use it in vegan sushi hand rolls, or plated with fried taro chips for a play on Hawaiian poke. And of course, watermelon is classic in cocktails. Try soaking chunks of watermelon in vodka, freezing, then popping them into summertime drinks!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Chef Steph's Seared Watermelon

Chef Steph's Seared Watermelon

3 cups seedless watermelon, cut into 1 inch cubes

2 tbs olive oil

1 tbs sesame oil

1/2 cup soy sauce

1/4 cup tahini

2 tbs ground ginger

1 lime, juiced and zested 

Toss all of the ingredients together in a bowl and allow to marinade in the refrigerator for at least 6 hours, but preferably up to 24. 

Drain the watermelon, but save all of the marinade. Heat a cast iron pan to high heat, and sear the watermelon cubes on all sides for a few minutes. Make sure the watermelon releases some of its juices. Set aside.

Boil the marinade liquid in a saucepan until it reduces by half. Spoon it over the watermelon and enjoy!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Classic Orecchiette With Broccoli Rabe and Italian Sausage

Classic Orecchiette With Broccoli Rabe and Italian Sausage

We have classics for a reason. There is something so special, so comforting about bitter broccoli rabe paired with tender pasta and rich sausage. A sprinkle of Parmigiano at the end really brings it all together. And don’t forget to save a little bit of the pasta cooking water to loosen up the sauce!

½ cup olive oil

2 cloves garlic, finely chopped, divided

1 lb Italian sausage, not in casings

1 bunch of D’Arrigo broccoli rabe, trimmed and rinsed

2 tbs salted butter

¼ cup freshly squeezed lemon juice

Salt and pepper, to taste

¼ cup pasta cooking water

16 oz orecchiette pasta, cooked as instructed and set aside

Parmigiano-Reggiano, to taste

Divide the olive oil and the garlic in a large skillet. Warm the olive oil and add the sausage. Cook until slightly crispy around the edges.

Add the garlic and olive oil. After five minutes, add the broccoli rabe and cover for five minutes. Then add the butter, lemon juice, pasta cooking water, salt, and pepper and stir and cover for about another minute. When the broccoli rabe is done just cooked through and still bright green, add in the orecchiette and stir everything together. Serve with freshly grated Parmigiano-Reggiano to taste.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Crispy Roasted Broccoli Rabe With Whole Garlic And Szechuan Peppercorns

Crispy Roasted Broccoli Rabe With Whole Garlic And Szechuan Peppercorns

This is the side dish you’ve been waiting for. Undeniably healthful, yet packed with unctuous flavor and a bit of heat, this broccoli rabe will be the darling of any plate. Enjoy on its own, or with grilled salmon, schrimp scampi, or a gorgeous steak.

1 large bunch broccoli D’Arrigo broccoli rabe, tough stems removed

4-5 cloves garlic, smashed, but left whole

1 tbs olive oil

1 tbs butter

Kosher salt and fresh pepper

1 generous pinch chili flakes

1 generous pinch ground Szechuan peppercorns

Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and drain well in a colander.

Heat a skillet with the garlic, oil, butter, chili flakes, salt, and pepper. Toast spices until they become aromatic. Toss the drained broccoli rabe with the oil mix, lay the stems out onto a baking sheet, and roast for 15-20 minutes, or until the leafy greens become slightly crisp.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Grapes: This Week's Market Report "Good Buy!"

Grapes: This Week's Market Report "Good Buy!"

I’m all for using unique, unfamiliar ingredients on my menus, but the thing that really gets me excited is re-thinking and finding new uses for typical, expected ingredients. Grapes are a perfect example of a totally familiar food that is a perfect canvass for elevated culinary interpretation (and good news, they are growing really well right now). Need a little spike of freshness on your bruschetta or pizza? Try pickling grapes with champagne vinegar and scattering them at will. The pop of juice is familiar, but the zing of pickling liquid cuts through heavy cheeses and sauces. I also love baking grapes (especially Concord grapes) directly into fresh breads and cakes. Try dotting fresh cornmeal cake with jet black grapes, or upping your bread service with rosemary, sea salt, and Concord grape focaccia. Could there be a better way to start a meal? Well, maybe if it’s served with some fresh grape and caramalized shallot conserve. Of course, grapes are also gorgeous mixed in with chicken or tuna salad, frozen into ice cubes for visually-beautiful cocktails, and popped directly into your mouth!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Caramelized Shallot, Grape, and Whiskey Conserve

Caramelized Shallot, Grape, and Whiskey Conserve

This jammy, sweet, and savory mix is your ticket to cocktail hour success. Spread it lavishly on top of crackers, or ricotta-schmeared crostini, and forget about dinner entirely. Plus, you can make a big batch and keep it in the fridge for up to a week!

1 tablespoon olive oil 

3 shallots, finely minced or sliced

¼ cup whiskey

¼ cup rice vinegar

¼ cup dry red wine

3 cups red or purple grapes, cut in half

1 cinnamon stick

1 bay leaf

Heat the olive oil over medium heat. Add the shallots and stir occasionally for 5-10 minutes until very soft and fragrant.

Add the grapes and turn the heat up to get everything hot. Pour in the bourbon, vinegar, and wine - it should sizzle a little bit to get the browned bits off the bottom of the pan. Add the cinnamon stick and bay leaf. Simmer, stirring occasionally, for about 30 minutes or until the grapes have started breaking down.

Smash the grapes into a jam-like consistency using the back of a wooden spoon. Remove from heat, cool, and serve on cracker with cheese (Manchego cheese and goat cheese are my favorite with this).

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Roasted Peach Bourbon Cocktail

Roasted Peach Bourbon Cocktail

Fruity without being overly sweet, slightly bubbly, and refreshing, this cocktail is a summer time stunner!

1 small peach, cut in half and pit removed

2 sprigs thyme

1 tablespoon honey

2 tablespoons water

3 ounces bourbon 

2 ounces simple syrup

ginger ale for serving

fresh peach slices for serving

fresh thyme sprigs for serving

DIRECTIONS

Preheat oven to 375 degrees. Place peach halves cut side up in a glass baking dish.  Drizzle peaches with honey and sprinkle with thyme leaves. Pour 2 Tablespoons of water in the bottom of the dish. Cover with foil and roast for 30 minutes. Allow peaches to cool. Remove and discard skin, but reserve peaches and any juice at the bottom of the dish.

Place roasted peaches and any juices from the roasting dish in the bottom of a cocktail shaker and muddle with a cocktail muddler or the back of a wooden spoon. Add bourbon, simple syrup and ice. Replace lid and shake until chilled. Place two large ice cubes in two high ball glasses. Strain cocktail through lid into a small mesh sieve to 'double strain' the cocktails into the highball glasses. Top off the glasses with ginger ale. Garnish cocktails with fresh peach slices and thyme sprigs. Serve and Enjoy!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Limes: This Week's Market Report "Good Buy!"

Limes: This Week's Market Report "Good Buy!"

Summer is a fun time of year to shake up classic recipes with citrus because many varieties are hitting their peak over the next few months. Limes are my some of my favorites because they suggest floral sweetness, even in savory dishes. (Also, you can’t have summer without lime-kisses margaritas.) One of my favorite garnishes of all time is actually a small salad that pairs chopped fresh lime segments, shaved red onion, microgreens, cotija cheese, and olive oil. It’s perfect on top of grilled fish or other proteins, and heightens any dish immediately to “elegant”. I also love limes in marinades because their acid gently breaks down protein and imparts subtle sweetness as well. Specifically, lime and ancho chilies are a natural combination and will give steak, chicken, or firm-fleshed fish a gorgeous varnish. The zest, juice, and flesh of limes can all be used, making them smart economical choices to any order guide. You can even eat the tender rind if treat them correctly! My favorite way is to scoop out the insides and use them for a sorbet or ice cream, and stuff it back into poached and candied lime shells. 

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Cilantro-Lime Compound Butter

Cilantro-Lime Compound Butter

This is the stuff of magic. Make a gigantic batch, roll it up like a giant Tootsie-Roll, shove it in your freezer, and slice of discs at will. This compound butter is the perfect topped for grilled steak, fish, chicken, even veggies. As it melts, you will be rewarded with a hit of intense buttery-lime flavor and aroma, and it will perfume every bite you eat.

1/2 cup salted butter, softened to room temperature

3 cloves garlic, minced

3 tablespoons cilantro, chopped finely

Zest & juice of 2 medium limes

Combine ingredients together and mix well. Roll up in waxed or parchment paper, then tighten the ends like a wrapped candy to form the shape better.

Chill until firm and serve sliced. This compound butter will keep in your freezer, tightly wrapped, for up to 3 months.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Chimichurri Salmon Tacos with Cilantro Pineapple Slaw

Chimichurri Salmon Tacos with Cilantro Pineapple Slaw

These tacos are packing some fresh and vibrant flavors. Pan grilled salmon gets marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw.

Chimichurri

1/4 cup apple cider vinegar

1/2 cup olive oil

1 teaspoon lime juice

1 teaspoon salt

2 cloves garlic, minced

2 teaspoons jalapeno pepper, minced

2 tablespoons fresh parsley, minced

2 tablespoons fresh oregano, minced

Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Reserve about 1/3 cup of mixture for later and add the salmon to the bowl. Place in fridge to marinade for at least 1 hour and up to 48 hours.

Cilantro Pineapple Slaw + Tacos

2 cups Church Brothers Asian Slaw Mix

1 cup diced pineapple chunks

1 small onion, thinly sliced

2 tablespoons fresh cilantro, chopped

1 teaspoon lime juice

2 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon maple syrup or honey

6 - 8 medium flour tortillas

1 1/2 pound skinless salmon fillet

1 tablespoon olive oil

In a large mixing bowl toss together the slaw mix, pineapple, and onion. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also.

After the salmon has marinated, heat the oil in a medium frying pan over medium high heat and lay the salmon in the pan and cover with lid. Cook on both sides for about 5 minutes until done, then remove from pan and cut into small pieces. Use a rubber spatula to scrape out any liquid in the pan, then lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the salmon and slaw and top with extra chimichurri, sour cream, and guacamole if desired.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Cone Cabbage: This Week's Market Report "Good Buy!"

Cone Cabbage: This Week's Market Report "Good Buy!"

People sometimes ask me questions like “What’s your favorite kitchen utensil?” (metal bench scraper) or “What spices could you never live without?” (cardamom, paprika, and flaky sea salt), but the best one is “What is in your refrigerator right now?”.  Inevitably, the answer is cabbage. Is there anything more versatile, quick-cooking, healthful, and inexpensive? This time of year, I particularly like Cone cabbage. It’s a little smaller and sweeter than typical heads of cabbage, the flavor is mild, the texture is tender, and the taste buttery sweet. Cone cabbage is lovely sliced open, drizzled with oil and salt, and thrown on the grill. Cut into quarters, drizzled with lime juice, and hit with chili flakes, and topped with buttery breadcrumbs, this visually stunning and light side dish will please any crowd. I also love Cone cabbage shaved super finely, mixed with fresh corn and mango, cilantro, and lemon juice, and used as a topping for tacos. The tender leaves almost melt in the acidic juice, and the mouthfeel is perfect!

LEARN ABOUT HOW TO PREPARE GRILLED CONE CABBAGE!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Apple & Jicama Slaw

Apple & Jicama Slaw

This bright and fresh alternative to mayo-based coleslaws will give your summer grilled items a beautiful boost. The jicama really pops here, and pairs very well with the sweet apple and crunchy cabbage.

1 medium jicama, peeled and fine julienned

1 Granny Smith apple, fine julienned

2 tablespoons cilantro, chopped

¼ green cabbage head, shredded (I use Cone cabbage here)

1 cup plain yogurt

1 jalapeno, seeded and minced

2 limes, zest and juice

¼ cup sherry wine vinegar

Salt and pepper, to taste

Mix prepped jicama, apples, cilantro, and cabbage together. Whisk all dressing ingredients together. Toss with jicama apple mixture. Serve immediately. This recipe is best eaten the day of.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Iceberg Lettuce: This week's Market Report "Good Buy!"

Iceberg Lettuce: This week's Market Report "Good Buy!"

Some folks think it’s really cool and “cheffy” to brag about avoiding iceberg lettuce because of its mild flavor, and associations with backyard barbecues and casual dining. But these are the very reasons why iceberg is awesome and on-trend right now. There is everything cool about iceberg wedge salads adorned with chopped egg, bacon, capers, and gilded with house-made ranch dressing. Don’t pretend it’s even better with designer greens, because it’s not. And iceberg is also gorgeous on the grill, dripping with olive oil, kosher salt, and chili flakes. The leaves become slightly charred and that slight sweetness concentrates, and nothing could be better chopped up as a summery side dish. Iceberg lettuce is also delicious shredded and tossed into classic Chinese stir-fries, and natural liquid it releases helps deglaze the wok and cooks down into a luscious sauce. Lastly, iceberg is the perfect foil for the fermenting craze because of its ability to absorb other flavors so well. Replace cabbage with iceberg lettuce for a beautiful take on kimchi that is perfect as a garnish for noodles, tacos, and barbecue. And speaking of barbecue, try subbing out that burger bun for a stack of crisp iceberg. It’s refreshing, and lovely for gluten-free diners and health-conscious folks alike!

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Crunchy Stir-Fried Iceberg Lettuce

Crunchy Stir-Fried Iceberg Lettuce

 This surprising take on a classic will light up your taste buds and leave you coming back for more. Sweet, spicy, and salty! Great as a side dish with fish or shrimp.

1tsp soy sauce

1tsp sesame oil

1tsp rice wine or dry sherry

¾ tsp teaspoon sugar

½ tsp freshly ground black pepper

1 ½ tbs peanut oil or other neutral oil

4 scallions, cut on the diagonal into 1-inch pieces

1 Fresno chili, de-seeded and diced

3 cloves garlic, thinly sliced or smashed

½ medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into pieces

Kosher salt, to taste

¼ cup chopped, salted peanuts

¼ cup cilantro, chopped

In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions, the chilies, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, and garnish with remaining scallions, peanuts, and cilantro.

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.