Jill Fergus

Jill Fergus is one of the top influencer with 95955 audience and 2.92% engagement rate on Instagram. Check out the full profile and start to collaborate.

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Lent

I’ve been all about salads lately. Craving shift to say the least. While I eagerly await the arrival of late Spring and Summer produce, I’m taking advantage of what’s on hand right now and there’s nothing dull about it. This Colorful Roasted Veggie Salad with Sautéed Tops and Tahini Coconut Dressing welcomes the season in the brightest of ways. Golden beet, french radish, oca (a tuber similar to potato and sunchoke) potato, carrot, celery, Tokyo Negi (similar to scallion and leek) come together with sautéed vibrant beet and radish tops (don’t waste their vibrant green leaves!) to make a delightful and delicious edible rainbow. Thank you to @girlndugfarm for this lovely assortment. Enjoy as is or roll it into your favorite wrap or stuff it all into a pita. Everyone will be delighted when this comes to the table.
How to- scrub the veggies you choose clean and peel the ones you feel you need to, cut into pieces of similar size, place on a baking sheet in “zones” to allow for varied cooking times so you can easily remove each when ready. Simply toss with a little olive oil to coat and season with kosher salt and fresh ground pepper and any fresh herbs you like. Roast at 425F until fork tender. Wash and tear the beet and or radish tops and sauté in olive or oil/butter of choice (garlic optional) and season to taste. Be careful not to over cook. I like to allow the flavors of these simple ingredients to shine through. Whisk equal amounts of tahini and coconut yogurt with a squirt of lime or lemon adding water to achieve desired consistency and, again, season to taste. I garnished this with sesame seeds and garlic chive blossoms. You do you. Assemble and serve! #f52community #roastedveggiesalad #tahini #bestofvegan #beets #radish #radishtops #wastenot #thekitchn

I’ve been all about salads lately. Craving shift to say the lea Read More

Confetti Chick Pea Salad with Arugula and Feta (how-to below). This salad is a great vehicle to avoid food waste and is in my regular rotation. It’s made up of baby arugula, confetti veggie rice, purple radish, chick peas, feta, olives and some chopped up wilted fresh herbs. I always seem to have some herbs in need of a home. It’s tossed with a simple Dijon vinaigrette. For an even bigger nutritional kick, add nuts and seeds. It’s the kind of salad you won’t want to share and a great way to make odds and ends the main attraction. And, if you make a big batch, you can enjoy this one for two days. It’s yummy day 2 piled on toast or stuffed in a pita with some creamy tahini. Save your veggie scraps! This is made from broccoli and cauliflower stems (shave off the thick outer skin of the broccoli) along with a few florets. Add some (rainbow) carrots and any firm veggies you like. Rough chop and place in a food processor. Rough chopping first allows the veggies to process evenly. You don’t want small chunks with mush. Do one veggie at a time, scraping each into a bowl before adding the next. The more varied in color the better! You may also finely chop up cabbage to toss in- really anything you like. Combine your riced veggies together and you’ll have a wonderfully colorful mixture you can use in so many ways. This versatile confetti mix is great added to soups, salads, grains and pastas and it’s also great sautéed on it’s own for a beautiful veggie rice. #wastenot #f52community #veggiesalad #broccoli #cauliflower #bestofvegan #thekitchn

Confetti Chick Pea Salad with Arugula and Feta (how-to below). Th Read More

Whole Roasted Cauliflower with Dates, Pine Nuts and (Preserved) L Read More

A Really Big Veggie Melt for #meatlessmonday with the help of my @Cuisinart Griddler (how-to below). You may require a knife and fork to start, but you’ll be licking your fingers with the last bite. Each veggie gets the treatment on my Griddler, and is then layered up with cheese and sauce between thick slices of sourdough. It’s pressed again, panini style, allowing the cheese to melt, the bread to crisp and the flavors to meld. This sandwich heaven is great for brunch, lunch and dinner!
Being a city dweller, the Griddler allows me to capture the goodness of the grill at home with the easiest clean up thanks to dishwasher safe, nonstick plates. If an appliance is granted coveted shelf space in my kitchen, it’s got to be useful and compact. This one delivers! (Details in bio)

Filling:
Big bloom of Oyster Mushroom
Cauliflower and Red Cabbage Steak, 1/2” thick
Swiss Rainbow Chard, 2 leaves, bottom of stem removed
1/2 Red Pepper,
Olive oil
Old Bay seasoning, optional
Sharp Cheddar Cheese, gruyere or Gouda
Sliced Sourdough Bread, day old great
Kosher Salt
Fresh Ground Pepper
Mayo

Special Sauce:
2 Tbs Mayo
1 Tbs Sour cream
1 tsp sriracha (or more to taste)
1/4 cup chopped bread and butter pickles
Splash of the pickle juice
S&P to taste

•Preheat Griddler’s panini function to medium/high using the smooth plates.
•Season cauliflower and cabbage. Brush with olive oil. Set aside.
•Remove woody stem from the base of your oyster mushroom, leaving enough to keep the bloom of segments attached. Do not salt. Place on hot Griddler and drizzle with olive oil. Press shut to compress and allow to cook until sides have browned and crisped, about 5 minutes. Remove, season and set aside. Toss chard with olive oil and season, fold into a bundle and press, cooking for about 3 mins. Repeat with remaining veggies one at a time. When pepper has cooled a bit, peel away skin.
•Brush outside of sandwich with mayo and assemble all ingredients with sauce (or serve on the side), place on Griddler and gently press. As cheese melts, compress a little more. When cheese is dripping and bread has browned, serve & enjoy!
#savorthegoodlife #cuisinart #ad
#veggiemelt #grilledcheese

A Really Big Veggie Melt for #meatlessmonday with the help of my Read More

Simple Grilled Fish with Avocado Cucumber Salsa (salsa recipe below). Serving this with chips definitely adds some fun! Choose any fish you like, if it’s too fragile to grill, you may pan seer. Here I grilled halibut, I usually choose striped bass. A few minutes each side over med/high heat and your done. I season the fish simply with kosher salt and pepper and drizzle with olive oil. While the grill or pan preheats, I prepare the salsa so when the fish is cooked, it’s all ready to plate. This dish comes together really quickly. You’ll have a great meal on the table in under 30 minutes. The salsa checks all of the boxes- creamy, crispy, bright and spicy. I drizzled some deeply flavorful salsa macha (store bought) on top for an added special something.

Avocado Cucumber Salsa:
1 avocado, ready to eat but not soft, cut into cubes
1 medium cucumber, seeds removed and chopped
1 jalapeño, seeds removed and finely diced.
1 scallion, green part sliced thin
A small handful cilantro, rough chopped (if you don’t do cilantro, swap in parsley)
Juice of one lime and its zest
Juice of half lemon
Splash of pickle juice (magic)
1/2 mango, diced (optional, you may also use pineapple)
Flaky sea salt
Fresh ground pepper
Pinch Chili flakes
Red onion, finely diced (I can’t, you should)
Garlic if you like
(Anything pickled and finely diced would be a great addition if you’d like to experiment)

Mix all together (gently, so you don’t smash the avocado) and adjust seasoning to suit your taste. I promise you’ll be happy. If you don’t do fish, this works with almost anything. If vegetarian, serve with a quesadilla. You may also simply serve with chips. Try not to eat it all with a spoon so it can make it to the table. It’s tastes better when you share. #fishyfriday #food52community #avocado #avocadosalsa #cucumber #grilledfish

Simple Grilled Fish with Avocado Cucumber Salsa (salsa recipe bel Read More

Confit Leeks with Lentils, Lemon and Cream. This is plate-licking recipe by @ottolenghi is absolutely delicious. Magic happens when these simple ingredients come together. My hubby, who isn’t always keen on a vegetarian main, tasted this with an “oh, wow!” I have an excess of lentils and beans in the pantry, as I’m sure many of you do, from pandemic purchasing and I’m determined to cook through them. This will surely use up a large amount of my inventory! I didn’t have leeks this go around, but did have Tokyo Negi (welsh onion or long onion similar to leeks) from my @girlanddugfarm box. The leeks (and several clones of garlic, which I sadly need to skip) gets a good bath in olive oil with a few sprigs of thyme and and baked low and slow (a little over an hour), covered, until they soften and sweeten and the oil is infused with their flavor. Cooked lentils get mixed in and it’s baked again allowing the flavorful oil to permeate the dish. It all gets seasoned and tossed together with fresh herbs and lemon and for that extra special something. Cream is pureed with some of the cooked leeks and lemon (a plant based, unsweetened, milk would substitute nicely for a vegan option). This lip smacking sauce get spooned on the top. Serve this with crusty bread, roasted potatoes, grains, pasta or simply enjoy as is. Cooking up a double batch will serve you well (actually, a triple batch wouldn't be a bad idea). I promise. Choose a lentil that holds its shape such as French, beluga, caviar, green... I lost track of time during its final round in the oven, causing the lentils around the edge to crisp. A happy mistake i plan on repeating. Recipe is at @nytcooking. There is a paywall, but if there's one subscription worth it, it's this one.
#f52community #lentils #leeks #vegetarianmain #eattheworld

Confit Leeks with Lentils, Lemon and Cream. This is plate-licking Read More

Olive Oil Sourdough Boule with Castelvetranos. Crispy crust, tender crumb, amazing flavor and the delightful pop only a good buttery olive can provide is all here. I stepped out of my focaccia and sandwich loaf comfort zone and am delighted I did! I virtually baked this gem alongside my baking buddy @hettymckinnon which makes the process so much fun. Swapping pics and observations along the way has guaranteed success and laughter with all of our endeavors. Recipe is by @maurizio and may be found at @food52 and it includes a very helpful timeline for those of us at the early stages of our sourdough curve. Now time to feed my starter so I can bake up another. This one disappears quickly!
#f52community #sourdoughbread #castelvetrano #sourdough #oliveoilbread

Olive Oil Sourdough Boule with Castelvetranos. Crispy crust, tend Read More

Ramp Butter. Yes, there’s crispy sourdough toast. Yes, there are two amazing farm fresh pastured eggs fried in olive oil along with my favorite fresh d’avignon radish from my @girlndugfarm box. But, the star here is the Ramp Butter that’s been slathered on everything. ‘Tis the season and it’s fleeting. Recipe for Ramp Butter is over at @food52 and it couldn’t be simpler. This may be my favorite application and the flavor improves overnight. I do have plans for some pesto, but a second batch of this habit forming compound butter is in the works. #f52community #rampbutter #compoundbutter #ramps #f52seasonal #eattheworld

Ramp Butter. Yes, there’s crispy sourdough toast. Yes, there ar Read More

Egg Salad. Local pastured eggs, homemade mayo, Calabrian chili, garlic chives, pan toasted sunflower seeds, flaky sea salt and fresh ground pepper piled high on homemade sourdough. Comforting, nourishing and always on repeat. Boiled the eggs for 9 minutes before plunging into an ice bath. Mayo made with a touch of Dijon. The star here is really the Calabrian chili. Their flavor and heat is habit forming and I’m never without a back up jar in the pantry. #meatlessmonday #f52community #eggsalad #calabrianchili #thekitchn

Egg Salad. Local pastured eggs, homemade mayo, Calabrian chili, g Read More