Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

  • 0.75 cup kosher salt
  • 1.5 tablespoons smoked paprika
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons freshly cracked black pepper
  • 0.5 tablespoon dried mustard
  • 0.5 tablespoon chili powder
  • 0.25 tablespoon ground coriander
  • 0.25 tablespoon ground cumin
  • 0.25 tablespoon cayenne pepper
  • 0.5 teaspoon red pepper flakes
  • 0.25 teaspoon curry powder

Instructions:

  1. Add all the spices to an airtight container + shake to combine.  Lasts a year.


Ingredients:

  • 0.25 cup ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground dried ginger
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground dried lemon peel

Directions:

  1. Add all the spices to an airtight container + shake to combine.  Store up to a year.


Makes 3 cups.

Ingredients:

  • 1 cup unpeeled hazelnuts
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons agave syrup
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon pure vanilla extract

Instructions:

  1. Place the hazelnuts in a bowl + add enough filtered water to cover the nuts by 1″.  Soak the hazelnuts overnight (max) or 12 hours (min).
  2. Drain the nuts + rinse well under cold water.  Transfer the nuts to a blender + add 3 cups filtered water.  Puree on high 2 minutes. Add the cocoa, agave, salt, + vanilla + puree 1 minute more or until smooth.
  3. Strain the mix through a fine-mesh strainer lined with cheesecloth.  Serve immediately or refrigerate for up to 3 days.


Serves 1.

Ingredients:

  • 1 1.5″ piece fresh ginger, peeled + chopped
  • 1 Bartlett pear, cored + chopped
  • 2 cups baby spinach
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 1 cup coconut water
  • 0.5 cup ice
  • 0.125 teaspoon kosher salt

Directions:

To the pitcher of a blender, add the ginger, pear, spinach, mint, lemon juice, coconut water, ice, + salt.  Puree on high 2 minutes, scraping down the sides of the blender as needed.



Serves 2.

Ingredients:

  • 1 cup fresh carrot juice
  • 0.75 cup freshly squeezed orange juice
  • 2 teaspoons fresh ginger juice (see Note)
  • 0.5 teaspoon ground tumeric

Note:

To make ginger juice, use a Microplane grater to grate peeled ginger into a fine-mesh strainer set over a bowl.  Press on the ginger to squeeze the juice through the strainer.  Discard the pulp.

Instructions:

In a small pitcher, stir together the carrot, orange, + ginger juices and tumeric.  Pour half of the mixture into a shaker filled with ice + shake 30 seconds.  Strain into a large glass.  Repeat with the other half of juice.



Serves 4.

Ingredients:

  • 2 cups frozen unsweetened pineapple chunks, partially thawed
  • 1 orange, peeled, seeded, + quartered
  • 1 1″ piece fresh ginger, peeled + chopped
  • 3 tablespoons fresh lemon juice
  • 1 dash cayenne pepper (optional)

Directions:

Put the pineapple, orange quarters, ginger, + lemon juice in a blender.  Add 0.5 cup ice, 1 cup cold water, + the cayenne pepper, if using.  Puree until smooth + serve immediately.



Ingredients:

  • 8 ounces mixed-color ripe cherry tomatoes
  • 0.5 lemon
  • Extra Virgin Olive Oil
  • 4 fresh basil sprigs
  • 1 14-ounce can cannellini beans
  • Pinch of fennel seeds
  • 2 large eggs
  • 2 slices whole-wheat bread with seeds
  • 2 heaping teaspoons ricotta cheese
  • Thick Balsamic Vinegar + Hot Chili Sauce (Optional)

Directions:

  1. Halve the tomatoes, place them in a bowl, + toss with the lemon juice, 1 tablespoon of extra virgin olive oil, and a pinch of sea salt.  Pick, tear, and toss in the basil leaves, then leave aside to macerate for a few minutes.
  2. Place a large nonstick skillet on high heat.  Drain the beans and put them into the hot pan with the fennel seeds and a pinch of black pepper.  Leave for five minutes, shaking occasionally.  Pour the macerated tomatoes into the pan with 6 tablespoons water, season, then leave to bubble away vigorously for 1 minute.  Crack in an egg on each side, then cover with a lid, plate, or aluminum foil, reduce to medium-low, and cook slowly for 3-4+ minutes.  Toast the bread.
  3. Divide the ricotta and spread over two pieces of hot toast, then serve them on the side of the baked eggs in beans.  Sprinkle in the reserved baby basil leaves over the top and drizzle with balsamic vinegar and/or hot chili sauce, if necessary.


Ingredients:

  • 0.25 cup + 2 tablespoons olive oil
  • 6-8 flat anchovy filets
  • 4 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes, or 2 small fresh red chilies, halved
  • 1 large bunch dandelion greens, stemmed + coarsely chopped (makes 6-8 cups)
  • Freshly grated nutmeg
  • Juice of half a lemon or a splash of dry vermouth
  • 4 large free-range organic eggs
  • Salt
  • Pepper
  • Minced fresh chives
  • Crusty bread

Directions:

  1. In a large skillet, heat 0.25 cup of oil over medium heat.  Add the anchovies, cover the pan, with a splatter screen or lid, and shake until the anchovies begin to break up.  Reduce the heat a tad, uncover, + stir until the anchovies melt into the oil.  Add the garlic + red pepper flakes + stir 2-3 minutes.  Add the greens + cook tender-crisp, tossing for 2 minutes in the garlicky oil.  Season with the nutmeg + douse with the lemon juice.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium heat.  Add the eggs + cook for 2 minutes, then flip + cook for 1 minute more; season with salt + black pepper.
  3. Top the greens with the eggs.  Sprinkle with chives.  Serve with crusty bread.

Serves four people.



et cetera