Rachael Hill
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Recipes through SLO Veg

Recipes

SLO Veg would love to have any and all vegetable recipes that you can offer. You may submit as many recipes as you like. From Grandma's squash recipe to the New Age eggplant casserole, we want to read and share them all. Thanks for your participation!!

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Recipe Description
*4-Bean Relish (Garbanzo Beans)* Servings:6-8 Level: Easy Prep Time: 5 Minutes Ingredients: 1/3 cup red wine vinegar 4 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly cracked black pepper 1/4 cup scallions, sliced 3/4 cup red onions, finely diced 1/4 cup peppadew peppers (sweet red peppers) or roasted red bell peppers, finely diced 1/2 teaspoon sea salt 3 tablespoons honey 1 (12-ounce) can white beans, drained 1 (12-ounce) can chick peas, garbanzo beans, drained 1 (12-ounce) can pinto beans, drained 1 (12-ounce) can black beans, drained Directions: Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.
*Acorn Squash Soup (Acorn Squash/Shallots)* Servings: 8-10 Level: Easy Cook Time: 1 Hr. 20 Minutes Ingredients: 3 whole acorn squash, approximately 8 cups when cooked 6 shallots, 1 cup diced, 3 left whole and peeled 6 garlic cloves, peeled 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil 1 tablespoon salt 1 tablespoon pepper, freshly cracked, plus more for seasoning 1 stick unsalted butter, in all 4 cups chicken stock, low-sodium 1/4 teaspoon cayenne 1/4 teaspoon white pepper 1 teaspoon sage, dry 1 teaspoon savory 1 cup heavy cream 1 tablespoon Worcestershire sauce 1/3 cup grated Parmesan Directions: Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
*Almond Broccoli Salad* Servings: 8-10 Level: Easy Prep Time: 10 Minutes. Ingredients: 6 cups small broccoli florets 1/2 cup chopped celery 1/2 cup raisins 10 slices bacon, cooked and crumbled 3 green onions, sliced 2/3 cup mayonnaise 1/4 cup honey 1 tablespoon fresh lemon juice 1 (3.75-ounce) package honey roasted sliced almonds Directions: In a medium bowl, combine first 5 ingredients. In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving.
*Almond Chicken Salad* Ingredients: 2 tablespoons lemon juice 1/2 cup mayonnaise 1 teaspoon salt 3 1/2 cups diced chicken 1 cup finely diced celery 1/3 cup slivered almonds Directions: Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.
*Angry Shrimp with Citrus Spinach Salad (Grapefruit/Blood Oranges/Tangelos)* Servings:8 Cook Time: 5 Minutes Ingredients: Flour Mixture: 1 cup all-purpose flour 1 1/2 tablespoons California chili powder 1 tablespoon gray salt 1 teaspoon freshly ground pepper Salad: 2 blood oranges, peeled and sectioned, pith removed 2 tangelos, peeled and sectioned, pith removed 2 grapefruit, peeled and sectioned, pith removed Salt and pepper Extra-virgin olive oil 2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on 6 large cloves garlic, thinly sliced 2 serrano or jalapeno peppers, thinly sliced 1 1/2 cups basil leaves, stemmed and cleaned 1 tablespoon orange, julienned 1 bunch basil, cleaned 3 cups pre-washed spinach, stems removed Directions: Mix the flour mixture for shrimp: Combine the ingredients and set aside in container. This step can be done the day before dinner. Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil). Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter. Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns. Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
*Apple Crumble with Vanilla Ice Cream* Cook Time:15 Minutes, Level: Easy Servings: 4 Ingredients: 4 Granny Smith apples, cut in half 1/4 cup olive or canola oil 1 stick (8 tablespoons) unsalted cold butter, melted 8 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/2 cup granola 1 pint vanilla ice cream 1/2 cup prepared caramel sauce, heated, optional Directions: Heat the grill to medium. Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly. Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola. Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.
*Apple Harvest Oatmeal (Braeburn Apples)* Servings: 6 Level: Easy Cook Time: 5 Minutes Ingredients: 2 tablespoons unsalted butter 1 crisp apple, such as Braeburn or Crispin, cored and diced with skin 1 teaspoon ground cinnamon 2 tablespoons dark brown sugar, plus more to taste 3 cups water 2 cup quick-cooking oats 1/2 cup wheat germ 1/4 cup ground/milled or whole flax seed (or a combination of both) 1/4 cup chopped dried apples 1/4 cup golden raisins 3/4 cup 1 percent milk Directions: Melt the butter in a medium saucepan over medium heat, and the apple and cook until lightly brown and soft, 2 minutes. Add cinnamon and sugar and cook until dissolved. Add the water and bring to a boil. Add the oats, wheat germ, flax, dried apples and raisins. Stir constantly for 2 minutes until oats are cooked and dried fruit is slightly plumped. Divide into 4 bowls, sprinkle each bowl with more brown sugar, a drizzle of milk and a dried apple ring.
*Apple Pie with Cheddar Crust* Servings: 6 For pastry: 2 1/2 cups all-purpose flour 1/2 teaspoons salt 1/2 pound extra-sharp Cheddar (preferably white), Coarsely grated (2 1/2 cups) 1 stick cold unsalted butter, cut into 1/2-inch pieces 1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces 6 to 8 tablespoon ice water 1 tablespoon milk For filling: 1 1/2 pound Gala apples (3 medium) 1 1/2 pound Granny Smith apples (3 medium) 2/3 cup sugar 3 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1 tablespoon cold unsalted butter Preparation: Make pastry dough: Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Make filling and bake pie: Put a foil-lined large baking sheet in middle of oven and preheat oven to 450�F. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents. Bake on hot baking sheet 20 minutes. Reduce oven to 375�F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours. Cooks' note: Dough can be chilled up to 2 days or frozen up to 3 months.
*Apple Tarts (Granny Smith Apples)* yield: Serves 2 Can be prepared in less than 45 minutes. Ingredients: 1 sheet (1/2 pound) frozen puff pastry, thawed 1 Granny Smith apple 2 tablespoons sugar 1/4 teaspoon cinnamon 1 tablespoon cold unsalted butter, cut into bits 2 tablespoons apricot jam, heated and strained vanilla ice cream or whipped cream as an accompaniment Preparation: Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 7-inch rounds, and transfer them to a baking sheet. Peel, halve lengthwise, and core the apple, slice it thin crosswise, and arrange the slices, overlapping them slightly, on the pastry rounds. In a small bowl stir together the sugar and the cinnamon, sprinkle the mixture evenly over the apples, and dot the tarts with the butter. Bake the tarts in the middle of a preheated 400�F. oven for 25 minutes, or until the pastry is golden brown. Transfer the tarts to a rack, brush them with the jam, and serve them warm with the ice cream.
*Apple, Potato, and Onion Gratin (Pink Lady Apples)* Servings: 8 Ingredients: 12 tablespoons (1 1/2 sticks) butter, divided 2 pounds onions, sliced 2 tablespoons (packed) chopped fresh thyme 4 teaspoons fine sea salt, divided 2/3 cup water 2/3 cup dry white wine 4 teaspoons sugar 2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds 2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices Preparation: Preheat oven to 400�F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; saut� until onions are translucent, about 10 minutes. Increase heat to medium-high; saut� until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm. Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300�F oven for 20 minutes.) Let gratin stand 15 minutes before serving. Lighten Up: This gratin is unusual for having no cream or cheese � letting the lovely seasonal flavors of the produce shine through.
*Apple-Oatmeal Crisp with Irish Whiskey Cream* Servings: 4-6 Ingredients: 1 stick cold unsalted butter, cut into pieces 2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced 2 tablespoons fresh lemon juice 1 cup packed light brown sugar 1 cup all-purpose flour 2 tablespoons Irish whiskey 1 teaspoon cinnamon 1/4 teaspoon cardamom Pinch salt 1/4 cup Irish oatmeal 1/4 cup toasted, chopped walnut pieces Irish Whiskey Cream, recipe follows Directions: Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch baking pan and set aside. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well. Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream. Irish Whiskey Cream: 1 cup heavy cream 1 tablespoon sugar 2 tablespoons Irish whiskey Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed. Yield: about 2 cups
*Artichokes Stuffed with Lemon-Garlic Breadcrumbs* Ingredients: 2 cups fresh breadcrumbs from crustless French bread 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh oregano 3 garlic cloves, minced 1 teaspoon grated lemon peel Preparation: 6 medium artichokes, trimmed, left whole, chokes removed according to recipe forTrimmed Artichokes 2 tablespoons (1/4 stick) butter, cut into 6 pieces 1/2 cup (or more) water Lemon wedges
*Arugula & Pear Salad ( Arugula/Pears/Walnuts)* Servings: 4 Level: Easy Prep Time: 15 Minutes Ingredients: 1/2 cup walnut halves 5 to 6 cups arugula, cleaned and dried 1 Bosc or Anjou pear, thinly sliced 1 lemon 3 tablespoons extra-virgin olive oil, eyeball it Salt and freshly ground black pepper 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles Directions: Toast nuts in small pan over medium heat until fragrant. Cool. Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
*Arugula Salad with Pomegranate and Toasted Pecans* Ingredients: 1 1/2 teaspoons red wine vinegar 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar 1/4 teaspoon kosher salt 1/8 freshly ground pepper 6 tablespoons extra virgin olive oil 2 medium bunches arugula, rinsed well and thick stems removed 1/3 cup pecans, toasted and roughly chopped 1/2 cup pomegranate seeds, from 1 medium pomegranate Preparation: In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
*Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinagrette (Bell Peppers)* Servings: 4-6 Level: Easy Prep Time 5 Minutes Ingredients: 6 tablespoons roasted red bell peppers, minced 2 tablespoons white balsamic vinegar 1 tablespoon rice vinegar, natural 1/2 tablespoon minced garlic Salt and freshly ground black pepper 1/2 pound arugula 1/4 cup shaved pecorino romano 1/4 cup shaved Parmesan 1/4 pound (21/25) shrimp, shelled and deveined 1 tablespoon olive oil 1/2 teaspoon minced garlic For dressing: Directions: Puree red bell pepper, add vinegars and garlic. Add olive oil. Add salt and pepper, to taste, but keep in mind that arugula is peppery, so light on the pepper. For Shrimp: Toss the shrimp with olive oil and minced garlic. Sear in a hot pan, until just cooked. Set aside. Assembly: Place arugula on serving plate, drizzle with a little dressing, add shrimp, and top with pecorino romano and Parmesan. Drizzle with just a bit more dressing. Serve immediately.
*Asian Broccolini or Canton Sim* Very Easy! Can be used in a fresh salad. Can be dipped into a side of lemon juice/soy sauce (highly recommend!) Can be sauteed, Quick saute 1 minute or less, any more will cause it to be hard/rubbery.
*Asian Chicken Salad (Snow Peas/Scallions/Celery)* Servings:6 Level: Easy Cook Time: 15 Minutes Ingredients: 4 cooked skinless boneless chicken breasts, diced 1 1/4 cups bean sprouts 1 1/2 cups snow peas 1/4 cup chopped scallions 1/4 cup vegetable oil 5 teaspoons soy sauce 1 teaspoon ground ginger 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon sugar 1/4 cup diced celery 1 (8-ounce) can sliced water chestnuts, drained Directions: Combine the chicken, bean sprouts, snow peas, and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.
*Asian Meatball Soup* Servings: 6 Ingredients: 2 quarts chicken stock Pork Meatballs: 1/4 pound ground pork 1 tablespoon minced scallions 1 tablespoon soy sauce 1 teaspoon finely-minced ginger 1 teaspoon sesame oil Shrimp Rolls: 1/4 pound ground shrimp 1/2 cup cellophane noodles, cooked, cooled and roughly chopped 1 1/2 teaspoons soy sauce 1 teaspoon minced scallions 1 teaspoon minced garlic 6 napa cabbage leaves, blanched and cooled 6 long scallion greens, blanched and cooled Chopped scallions, for garnish Directions: In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.
*Asian Street Fries (Russet Potatoes)* Servings: 6-8 Level: Easy Cook Time: 15 Minutes Ingredients: 4 russet potatoes (4 to 5-inches long), scrubbed and peeled 1 gallon water For the Sauce: 2 tablespoons sambal oelek 3 tablespoons rice wine vinegar 1 tablespoon white vinegar 1 tablespoon granulated sugar 3 green onions, finely chopped 1 1/2 teaspoons soy sauce 1 teaspoon minced garlic 1/2 teaspoon minced ginger 2 quarts canola oil Salt and pepper 1 teaspoon sesame seeds, toasted Directions: Cut the potatoes in 3/8-inch slices. Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces. Submerge the potatoes in a large bowl of water and let sit for 30 minutes. This will help leach the excess starch from the potatoes and keep them from oxidizing. While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high. Adjust heat to a simmer and reduce by half. Heat a heavy stock pot with the oil to 325 degrees F over medium heat. (Use a candy thermometer to check the temperature.) Remove potatoes from the water and pat dry. Carefully add 2 handfuls of potatoes to the hot oil. There should be at least 1-inch of oil above the potatoes. Cook for 5 to 7 minutes or until potatoes are light brown. Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool. Repeat until all of the potatoes are par-cooked. After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat. Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown. Remove from oil, with a slotted spoon, shake off excess oil. Transfer potatoes to a serving bowl and season lightly with salt and pepper. Repeat this method until all potatoes are fried. To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds.
*Asparagus and Green Bean Salad (Green Beans/Asparagus* Servings: 4 Level: Easy Cook Time: 5 Minutes Ingredients: Salt 1/2 pound green beans, trimmed of stems 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle 1/2 red onion, thinly sliced 1 cup flat-leaf parsley, a couple of handfuls 1 lemon, zested and juiced 1/2 cup basil, 12 leaves, a couple of handfuls 1 small clove garlic, cracked from skin 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper 2 plum tomatoes, seeded then thinly sliced lengthwise Directions: Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl. Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
*Asparagus and Zucchini Crudi* 4-6 Servings. Prep time 10 Minutes 2 zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 ounce shaved Pecorino Romano, for garnish Directions Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
*Asparagus with Creamy Mustard Sauce (Asparagus)* Cook Time:8 min Level: Easy Yield: 6 servings Ingredients: 2 tablespoons butter 1/4 cup slivered almonds 1/2 cup heavy whipping cream 2 tablespoons spicy brown mustard 1 tablespoon fresh lemon juice 1/4 teaspoon salt Pepper 2 pounds asparagus, trimmed Directions: In a small skillet, melt the butter over medium heat. Add the almonds and cook, stirring frequently until fragrant and golden brown, about 5 minutes. In a small bowl, mix together the cream, mustard, lemon juice, salt, and pepper. In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add the asparagus and cook until desired tenderness, or about 3 minutes. Drain well. Place the asparagus on a serving plate and top with the cream sauce and buttered almonds.
*Asparagus with Lemon and Butter* Servings: 10 Cook Time: 15 Minutes 4 pounds medium to large asparagus, trimmed 2 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper Preparation: Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper. Cooks' note: Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.
*Asparagus with Sesame Citrus Sauce* Servings: 2-4 Level: Easy Ingredients: * 1 bunch asparagus * 1 tablespoons fresh lemon juice, plus a splash * 3 tablespoons butter * 1 tablespoon sesame seeds, plus extra for garnish * 2 tablespoons fresh orange juice * 1 teaspoon sesame oil * Salt Directions: Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color. Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
*Asparagus with Wasabi - Mayonnaise Dip* yield: Makes 6 servings You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using. Active time: 15 min Start to finish: 25 min Ingredients: 3 lb thin to medium asparagus, trimmed 1 cup mayonnaise 4 teaspoons soy sauce 1 1/2 teaspoons sugar 2 teaspoons fresh lemon juice 2 teaspoons wasabi paste Preparation: Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry. Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Serve asparagus with dip. Cooks' note: � Asparagus and dip may be prepared 1 day ahead and chilled, covered.
*Avocado and Grapefruit Salad (Grapefruit)* Servings: 4 Level: Easy Prep Time: 20 Minutes Ingredients: 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits Directions Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
*Avocado Boats (Avocados)* Servings: 6 Level: Easy Prep Time: 5 Minutes Ingredients: 3 ripe Hass avocados 1 lemon Hot sauce, several drops (recommended: Tabasco) Extra-virgin olive oil, for drizzling 2 small plum tomatoes, seeded and chopped 2 scallions, chopped Coarse salt Directions: Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
*Avocado Tomato Salsa (Avocado's/Tomatoes)* Makes 5-6 Cups Level: Easy Ingredients: 3/4 pound ripe tomatoes, rinsed and drained, stems removed 2 avocados, peeled, pit removed, cut into 1/4-inch dice Juice of about 1 1/2 limes (about 4 1/2 tablespoons) 1 jalapeno chile, cored and seeded, or to taste 1 tablespoon minced garlic 1 cup minced scallion greens 2 tablespoons fruity extra-virgin olive oil 1/2 cup fresh cilantro leaves, chopped coarsely 1 teaspoon salt Preparation: Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl. Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.
*Avocados with Strawberry Salsa and Crispy Tortilla Strips ( Avocados/Strawberries)* yield: Makes 4 Servings Can be prepared in 45 minutes or less. Ingredients: For strawberry salsa 1 fresh serrano or jalape�o chili 1 cup finely chopped strawberries 1/4 cup finely chopped white onion 2 tablespoons finely chopped fresh coriander 1/2 teaspoon fresh lime juice 1/4 teaspoon salt 1/2 teaspoon sugar if desired six 5-inch corn tortillas vegetable oil for frying 2 firm-ripe avocados (preferably California) Make salsa: Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine. In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered. Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
*Bacon and Cabbage Soup* Servings: 4 Ingredients: 1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice 5 1/2 cups chicken stock or low-sodium chicken broth 4 Turkish bay leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces Preparation: In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside. In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saut�, stirring, until softened, about 3 minutes. Add potatoes and saut� 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender pur�e soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.
*Bacon and Cabbage Soup* Servings: 4 Ingredients: 1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice 5 1/2 cups chicken stock or low-sodium chicken broth 4 Turkish bay leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces Preparation: In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside. In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saut�, stirring, until softened, about 3 minutes. Add potatoes and saut� 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender pur�e soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.
*Baked Acorn Squash with Brown Sugar and Butter* Servings: 2 Level: Easy Cook Time: 1 Hour Ingredients: 1 acorn squash, cut in 1/2 2 tablespoons brown sugar 2 tablespoons butter, softened 2 tablespoons maple syrup Salt Freshly ground black pepper Directions: Preheat oven to 400 degrees F. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.
*Baked Apples Stuffed with Honey, Almonds, and Ginger (Fuji Apples)* Ingredients: 3/4 cup almonds, toasted, chopped 1/4 cup (packed) golden brown sugar 2 tablespoons honey 1 1/2 teaspoons finely grated lemon peel 1 1/4 teaspoons ground ginger 1/2 cup whipping cream 4 large (8- to 9-ounce) Fuji apples 1/4 cup apple juice (preferably unfiltered fresh) Greek yogurt Directions: Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes. Preheat oven to 350�F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down. Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.
*Baked Cabbage with Bacon (Cabbage)* Servings: 6 side dishes 3/4 pound bacon, cut crosswise into 1/2-inch-wide strips 1 1 1/2- to 1 3/4-pound cabbage, quartered, thinly sliced 1 large leek (white and pale green parts only), thinly sliced 3/4 cup water 1/4 cup chopped fresh parsley 1/4 cup chopped green onions 3 tablespoons butter 1 1/2 cups whole wheat breadcrumbs Preparation: Preheat oven to 375�F. Place bacon in heavy large pot over medium-high heat. Saut� until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Saut� until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish. Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.
*Baked Caprese Salad (Roma Tomatoes/Basil )* Servings: 10-12 Appetizer's Level: Easy Cook Time: 25 Min Ingredients 1 loaf bague:tte, cut into 1/2-inch thick slices (about 30 to 36 slices) 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 5 Roma tomatoes, sliced 1 1/4 pounds fresh mozzarella, sliced 1 bunch fresh basil leaves, stemmed Directions: Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
*Baked Chicken and Bacon-Wrapped Lady Apples* yield: Makes 4 to 6 servings active time: 25 min total time: 45 min The ingredients are simple, but they add up to a main course that's incredibly hearty and satisfying. Cute little lady apples, cooked until soft and almost bursting, bring a luscious sweetness to the chicken and bacon. Ingredients: 8 thin slices bacon (from a 1/2-lb package) 12 lady apples (about 1 to 2 inches in diameter 6 chicken thighs (2lb; with skin and bones) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup unfiltered apple cider 1/2 cup cider vinegar 2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste 1 tablespoon cold unsalted butter Preparation: Put oven rack in middle position and preheat oven to 400�F. Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet. While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick. Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes. Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes. While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.
*Baked Delicata Squash with Garlic or Shallots* Ingredients: 1 delicata squash, 1/2 pound a piece 1-2 Tbsp. olive oil 2 whole cloves of garlic or shallots, peeled salt and pepper to taste Instructions: Preheat the oven to 325 degrees. Cut squash in half lengthwise and scoop out and discard or save* seeds. Drizzle olive oli on baking sheet and a bit into squash cavities. Tuck a clove of garlic or shallots in each cavity (if cloves are too large, slice in half lengthwise) and flip to place cut side down on baking sheet. Squash should lie flat against baking sheet to allow garlic or shallots to steam. Bake for approximately 40 minutes. Test for doneness by pressing against skin. Squash skin should be tender when done. Remove from oven, scoop flesh away from skin and stir in a bowl with garlic or shallots. Add butter if desired. Optional seasonings: A splash of apple cider or a drizzle of honey and a pinch pumpkin pie spices can be added to the squash with shallots. A garnish of crisp bacon or blue cheese can top the delicata and garlic.
*Baked ham with Mustard and Marjoram (Marjoram)* yield: Makes 8 servings Dijon mustard, brown sugar, marjoram, garlic and orange juice make a flavorful coating for this simple-to-prepare ham. The pan juices become a delicious sauce. Pour a Merlot with the meal. Ingredients: 1 1/2 cups whole-grain Dijon mustard 1/2 cup (packed) golden brown sugar 3 tablespoons dried marjoram 2 tablespoons minced garlic 2 tablespoons frozen orange juice concentrate, thawed 1 teaspoon ground black pepper 1 9- to 10-pound fully cooked bone-in ham (shank or butt end) 2 1/2 cups Madeira 1 cup orange juice 2 tablespoons chopped fresh marjoram or 2 teaspoons dried Preparation: Preheat oven to 400�F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate) Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes. Remove pan from oven. Increase oven temperature to 450�F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes. Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.
*Baked Nectarines with Greek Yogurt and Honey* Servings: 4 Level: Easy Cook Time: 10 Minutes Ingredients: 4 nectarines, pitted and cut into 8ths 4 tablespoon honey, plus more for drizzling 1 cup Greek yogurt Directions: Preheat oven to 375 degrees F. Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve.
*Baked Onions with Thyme (Onions/Thyme)* yield: Makes 6 (first course) servings Active time: 20 min Start to finish: 2 hr Ingredients: 6 medium red or white onions (3 1/2 lb) 3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) 10 fresh thyme sprigs or 1 teaspoon dried thyme Fine sea salt to taste 1/2 cup Chianti or other dry red wine 1/4 cup water Preparation: Preheat oven to 400�F. Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.
*Baked Sweet Potato Fries* Servings: 3-5 Level: Easy Cook time: 20 Minutes Ingredients House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Olive Oil, for tossing 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife Oil 1 tablespoon House Seasoning 1/2 teaspoon paprika For the House Seasoning: Directions Mix ingredients together and store in an airtight container for up to 6 months. Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
*Balsamic Grilled Vegetables (Zucchini, Carrots, Crooked Neck Squash)* Ingredients: For the Balsamic glaze: 1 1/2 cups balsamic vinegar, preferably aged 1 tablespoons brown sugar 2 tablespoons honey 1/2 cup balsamic vinegar, preferably aged 1/4 cup extra-virgin olive oil 1 tablespoon sea salt 1 tablespoon freshly ground black pepper 1 teaspoon granulated garlic 3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick 2 celery roots, trimmed and cut in 1/4-inch slices 3 large red onions, cut into rounds, 3/8-inch thick 2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick 4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick Oil, for brushing grill Directions: For the Balsamic glaze: In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill. In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes. Preheat grill to medium-high. Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service. Drizzle veggies with remaining glaze and serve on a warm platter.
*Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins (Spinach/Shallots)* Servings: 2 Cook Time: 25 Minutes. Ingredients: 2 9-ounce bags spinach leaves 2 tablespoons olive oil, divided 2 5-ounce salmon fillets with skin 1/3 cup chopped shallot (1 very large) 1/3 cup halved pitted Kalamata olives 1/3 cup golden raisins 3 tablespoons balsamic vinegar 1 tablespoon honey Preparation: Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl. Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean. Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
*Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto* Servings: 4 Level: Easy Cook Time: 6 Minutes. Ingredients: "Barbecue" Rub: 2 tablespoons Spanish paprika 1 tablespoon ancho chile powder 2 teaspoons ground cumin 2 teaspoons dark brown sugar 1 teaspoon chile de arbol powder 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper Yellow Pepper-Cilantro Pesto: 2 large yellow bell peppers, grilled, peeled, seeded and chopped 1 clove garlic, chopped 2 tablespoons pine nuts 1 cup chopped fresh cilantro leaves 3 tablespoons grated Parmesan 1/2 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly grated pepper Mahi mahi: 4 mahi mahi fillets, 8 ounces each 4 teaspoons olive oil "Barbecue" Rub Cilantro leaves Directions: Combine all the rub ingredients in a small bowl. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.
*Barley-Apricot Salad (Apricots/Green Onions)* Servings: 4 Level: Easy Cook Time: 30 Minutes Ingredients Salad: 2 cups chicken or vegetable broth, low-sodium canned, or homemade 1 cup barley 1 teaspoon extra-virgin olive oil 1 teaspoon kosher salt 1 cup chopped dried apricots 1/2 cup sliced almonds, toasted 1/2 cup chopped flat-leaf parsley 1/2 teaspoon ground cinnamon 1 scallion (white and green parts), thinly sliced Dressing: 1/4 cup freshly squeezed lemon juice 2 teaspoons honey 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Directions: Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.
*Basil Grilled Chicken (Basil)* Servings: 4 Level: Easy Cook Time: 20 Minutes Ingredients: 3/4 teaspoon coarsely ground black pepper 4 skinned chicken breast halves 1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves 1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature 1 tablespoon grated Parmesan 1/4 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper Fresh basil springs, optional Directions: Prepare charcoal grill. Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside. Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture. Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
*Basil Pesto (Basil/Garlic)* Level: Easy Ingredients: 2 cups loosely packed basil leaves, washed and dried thoroughly 2 tablespoons toasted pine nuts 2 tablespoons freshly grated Parmesan 1/4 teaspoon minced garlic 1/2 teaspoon kosher salt 1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground black pepper to taste Directions: In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
*BBQ Chicken and Fresh Strawberry Salad (strawberries/mixed greens)* Servings: 4 Level: Easy Prep Time: 15 Minutes. Ingredients: 4 small boneless skinless chicken breast halves 1/2 cup Barbecue Sauce 10 oz. mixed salad greens 2 cups fresh strawberries, cut in half 1/2 cup sliced red onions 1/2 cup Ranch Dressing Directions: HEAT greased grill to medium-high heat. GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips. COVER plate with greens; top with berries, onions and chicken. TOP with dressing.
*Beer Battered Asparagus (Asparagus)* yield: Makes 4 first-course servings active time: 30 min total time: 30 min Ingredients: For lemon dipping sauce 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated fresh lemon zest 1/4 teaspoon black pepper For asparagus: 1 cup all-purpose flour 1 teaspoon salt 1 tablespoon finely grated fresh lemon zest 1/4 teaspoon black pepper 1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam) About 4 cups vegetable oil 1 lb medium asparagus, trimmed and cut into 3-inch pieces Preparation: Make dipping sauce: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use. Make batter and fry asparagus: Put oven rack in middle position and preheat oven to 200�F. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth. Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375�F on thermometer. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375�F between batches. Serve with lemon dipping sauce. Cooks' note: Asparagus can be kept warm in oven up to 30 minutes.
*Beet and Goat Cheese Arugula Salad* Servings: 4 Level: Easy Cook Time: 10 Minutes Ingredients: 1/4 cup balsamic vinegar 3 tablespoons shallots, thinly sliced 1 tablespoon honey 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 6 medium beets, cooked and quartered 6 cups fresh arugula 1/2 cup walnuts, toasted, coarsely chopped 1/4 cup dried cranberries or dried cherries 1/2 avocado, peeled, pitted, and cubed 3 ounces soft fresh goat cheese, coarsely crumbled Directions: Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
*Beet Chips with Curried Sour Cream (Beets)* For chips: 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens) 1 cup water 1 cup sugar For curried sour cream: 2 tablespoons finely chopped shallot 1 tablespoon olive oil 3/4 teaspoon Madras curry powder 3/4 cup sour cream 11/2 tablespoons finely chopped fresh chives 1/4 teaspoon salt 1/4 teaspoon black pepper Preparation Make chips: Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles. Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Put oven rack in middle position and preheat oven to 225�F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool). Make curried cream while beets bake: Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute. Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips. Cooks' notes: � Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature. � Curried sour cream can be made 1 day ahead and chilled, covered.
*Beet Salad with Goat Cheese (Beets/Spring Mix/Spinach)* Servings: 6 Level: Easy Cook Time: 1 1/2 Hours Ingredients: 1/2 pound beets, ends trimmed 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/3 cup pine nuts 4 ounces goat cheese 4 cups baby greens 4 cups baby spinach Tarragon dressing, recipe follows 4 very thin slices red onion, separated Directions: Preheat the oven to 400 degrees F. Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use. Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service. When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately. Tarragon Dressing: 1/4 cup rice vinegar 2 teaspoons dried tarragon 2 teaspoons soy sauce 1/2 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/4 cup extra-virgin olive oil In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
*Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato (Tomatoes/Basil)* Servings: 4 Level: Easy Ingredients: 8 ounces fresh farmer's cheese 1/4 cup fresh basil leaves 1 teaspoon fresh lemon zest 1 teaspoon salt, plus more for bread 1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish 8 slices French baguette, sliced 1/2-inch thick Extra-virgin olive oil, for drizzling 4 whole cloves garlic 8 cherry tomatoes, quartered Directions: Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate. Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper.
*Blackberry Jalapeno Glazed Pork Tenderloin* Ingredients: 1/4 cup kosher salt, plus 1 teaspoon 3 cups water, warm 1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons brown sugar 1 cup ice cubes 2 pounds pork tenderloin, silver skin removed 1 tablespoon olive oil 1 teaspoon freshly cracked black pepper Directions: In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer. Meanwhile, prepare the Blackberry Jalapeno Glaze. Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper. Preheat a grill or grill pan to medium heat. Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze. Blackberry Jalapeno Glaze: 1 tablespoon unsalted butter 1 to 2 roasted jalapenos, seeded, minced 1 tablespoon chopped garlic 1/2 cup seedless blackberry preserves 1 1/4 cups wine, preferably Merlot, divided 1/2 teaspoon cornstarch Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
*Blackened Green Beans (Green Beans)* Cook Time: 15 Minutes Level: Easy Servings: 8 Ingredients: 1 teaspoon salt, plus 2 teaspoons sea salt 3 cups green beans, ends cut 2 tablespoons paprika 1 teaspoon cayenne 1 teaspoon chili powder 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon black pepper 2 tablespoons olive oil 3 tablespoons butter 2 tablespoons grated Parmesan Directions: In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath. In a medium bowl, mix all dry ingredients, including the 2 teaspoons sea salt, thoroughly. Toss green beans in mixture. In a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add butter, toss, place on plate, and garnish with Parmesan.
*BLT Wraps (Green Leaf Lettuce)* Cook Time:12 min Level: Easy Yield: 4 servings Ingredients: 2 teaspoons honey 2 teaspoons Dijon mustard 4 tablespoons mayonnaise 4 (10-inch) flour tortillas 8 slices bacon, cooked crisp 8 green leaf lettuce leaves 8 slices tomato Extra-virgin olive oil Salt and freshly ground black pepper Directions: In a small bowl, combine the honey, mustard, and mayonnaise. Spread evenly on the tortillas. Top each with, 2 slices bacon, 2 lettuce leaves, and 2 slices of tomato. Drizzle olive oil over the tomatoes and season with salt and pepper, to taste. Fold 1 edge of each tortilla over the filling, roll up tightly and put them, seam side down, on a cutting board. Cut as desired and secure with wooden picks, if needed. Arrange them on a serving platter and serve.
*Blue Cheese Cole Slaw (Red/Green Cabbage/Carrots)* Prep Time: 15 Minutes Level: Easy Servings: 6-8 Ingredients: 1/2 small head green cabbage 1/2 small head red cabbage 4 large carrots, scrubbed or peeled 2 cups (16 ounces) good mayonnaise 1/4 cup Dijon mustard 2 tablespoons whole grain mustard 2 tablespoons apple cider vinegar 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese 1 cup chopped fresh parsley leaves Directions: Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
*Blue-Cheese-Pear-Pecan Salad (Asian Pears/Romaine)* Servings: 6 Level: Easy Prep Time: 6 Minutes Ingredients: 1 to 2 Asian pears 3/4 cup crumbled blue cheese 3/4 pecan halves, toasted 2 heads Romaine lettuce, leaves only 1/4 cup balsamic vinegar 3 cloves garlic, crushed 5 fresh basil leaves, minced 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil Directions: Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
*Bok Choy and Asparagus Stir Fry* 4 Servings. Cook time 10 min. Level Easy. 1/4 cup chicken stock 2 tablespoons mirin 1 teaspoon honey 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 1 tablespoon peanut oil 1/4 pound smoked ham, such as Hunan, or Chinese sausage 1/2 pound baby bok choy, trimmed and julienned 1/2 pound asparagus, trimmed and cut into 1-inch pieces Steamed rice, as accompaniment Directions: In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat. Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.
*Bok Choy by Lynn Adams* Yield: Makes 2 servings Ingredients: 1 cup chicken broth 3 tablespoons unsalted butter 3/4 lb baby bok choy, trimmed 1/2 teaspoon Asian sesame oil. Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy. Purplekimchi- Very, very easy! Reduce butter to 1T add sliced ginger and 2 cloves minced garlic to the chicken broth. Increase sesame oil in the reduction to 1T - deelish! Tasted like the bok choy I've had in restaurants.
*Bok Choy Salad* Servings: 4 Level: Easy Prep Time: 15 Minutes Ingredients: 1 medium head bok choy, diced 4 green onions, sliced 1 (3-ounce) package ramen noodles 1/2 cup slivered almonds, toasted 2 tablespoons sesame seeds, toasted 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tamari Directions: Combine bok choy and onions and chill. Break up the uncooked ramen noodles and combine with the almonds and sesame seeds.. Mix remaining ingredients. Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.
*Braised Carrots and Fennel* Servings: 6 Level: Easy Cook Time: 25 Minutes Ingredients 6 large carrots, peeled 2 large bulbs fennel 1 large onion 1 teaspoon sugar Salt 2 tablespoons extra-virgin olive oil 3 tablespoons chopped dill 3 tablespoons chopped chives Directions Slice the carrots 1/2-inch thick on an angle. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds. Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
*Braised Carrots with Crisp Sage (Carrots/Sage)* yield: Makes 6 servings Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor. Ingredients: 3 tablespoons extra-virgin olive oil 20 fresh sage leaves, rinsed and thoroughly dried 2 lb carrots, cut diagonally into 1 1/2-inch-long pieces 1 cup chicken stock or reduced-sodium chicken broth 1 cup water 1/4 cup minced onion (1 small) 3/4 teaspoon salt 1/4 teaspoon black pepper Preparation: Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves. Cooks' note: Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.
*Braised Celery* Servings: 4 Level: Easy Cook Time: 15 Minutes Ingredients: 8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Directions: Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
*Brined Herb - Crusted Turkey with Apple Cider Gravy* Servings: 8 - 10 Ingredients: Brine: 7 quarts water 1 quart apple cider 3/4 cup kosher salt 1/3 cup granulated sugar 1 large onion, diced 1 large or 2 small carrots, diced 3 ribs celery, diced 1 head garlic, cut in 1/2 equatorially 1/2 bunch fresh rosemary 1/2 bunch fresh sage 6 bay leaves 1 (12 to 14 pound) turkey, free range organic is great! Herb crust: 1 bunch fresh rosemary, leaves finely chopped 1 bunch fresh sage, leaves finely chopped 3 sticks butter, room temperature Kosher salt Gravy: 1 large onion, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 4 cloves garlic, smashed 2 Granny Smith apples, cut into 1/2-inch dice 5 bay leaves 1 cinnamon stick 1 bunch thyme Kosher salt 1 quart chicken stock, divided 2 cups apple cider, divided 1/2 to 3/4 cup all-purpose flour Directions: Special equipment: butcher's twine To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days. To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy. Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven. Preheat the oven to 450 degrees F. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark. Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil. Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl. Carve the turkey, transfer to a serving platter and serve with the gravy.
*Brisket with Carrots and Onions (Carrots/Onions)* Cook Time:4 hr 0 min Level: Easy Yield: 10 to 12 servings Ingredients: 6 to 7 pounds beef brisket 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon minced garlic (4 cloves) 2 teaspoons dried oregano leaves 1 pound carrots, peeled and cut into 2-inch chunks 8 stalks celery, cut into 2-inch chunks 6 yellow onions, peeled and sliced 6 fresh or dried bay leaves 1 (46-ounce) can tomato juice Directions: Preheat the oven to 350 degrees F. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.) Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened. To serve, slice the meat across the grain. Serve with the vegetables.
*Broccoli and Cheddar Frittata (Broccoli)* Servings: 4 Cook Time: 20 Minutes Level: Easy Ingredients: 8 large eggs 2 teaspoons olive oil 1 small red onion, sliced (about 1 cup) 2 cups chopped cooked broccoli 1/4 teaspoon salt Freshly ground black pepper 1/2 cup shredded extra-sharp Cheddar (2 ounces) Directions: Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well. In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese. Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough. Cut the frittata into 8 wedges and serve.
*Broccoli Garlic Quiche* Serves 6 to 8 active time: 40 min Quiche became a classic for a very good reason�its creamy, tender custard is as seductive as it is satisfying. Ingredients: All-butter pastry dough 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached) 2 large garlic cloves 6 large eggs 1 1/2 cups half-and-half 1/4 teaspoon grated nutmeg 1/4 teaspoon cayenne 5 ounces extra-sharp Cheddar, coarsely grated (2 cups) 1/4 cup grated Parmigiano-Reggiano Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans Preheat oven to 375�F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes. Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes. Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on. While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry. Mince and mash garlic to a paste with a generous pinch of salt. Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth. Pour filling into pie shell and add broccoli, then sprinkle with cheeses. Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes. Serve quiche warm or at room temperature.
*Broccoli Gratin with Mustard-Cheese Streusel* yield: Makes 8 to 10 servings A crunchy, savory crumb topping makes broccoli irresistible � really! Ingredients: 4 tablespoons (1/2 stick) butter 1/3 cup minced onion 2 large garlic cloves, minced 1/2 teaspoon dry mustard 4 tablespoons Dijon mustard 2 1/2 cups fresh breadcrumbs made from crustless sourdough bread 1 cup (packed) grated Parmesan cheese (about 3 ounces) 12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns) 1/2 cup whipping cream Preparation: Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; saut� until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; saut� until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese. Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.) Preheat oven to 350�F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
*Broccoli Soup* Servings: 4 Level: Easy Cook Time: 15 Minutes Ingredients: 1 head broccoli, cut into florets and steamed 2 cups chicken broth, or more for thinning 1/2 cup heavy cream Salt and pepper Directions: Place steamed broccoli in a blender and blend until pureed. Transfer puree to a pot and add chicken broth and heavy cream. Season with salt and pepper, to taste.
*Broccoli with Black Bean-GarlicSauce* Servings:4- 3/4C Level: Easy Prep time: 15 Minutes Ingredients: 1 teaspoon sesame seeds 1/2 cup water, divided 1 teaspoon rice-wine vinegar or white-wine vinegar 1 teaspoon cornstarch 2 teaspoons black bean-garlic sauce (see Ingredient note) 2 teaspoons canola oil 1 clove garlic, minced 4 cups broccoli florets Directions: Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool. Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth. Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds. Ingredient note: Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.
*Broccoli, Red Pepper, and Cheddar Chowder (Broccoli,/Bell Pepper/Potatoes/Onions)* Servings: 4 or 6 Cups Ingredients: 1 small head broccoli (1/2 pound) 1 large boiling potato (1/2 pound) 1 large onion, chopped 1 red bell pepper, cut into 1/2-inch pieces l large garlic clove, finely chopped 2 tablespoons unsalted butter 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dry mustard 2 tablespoons all-purpose flour 3/4 cup heavy cream 6 oz sharp Cheddar, coarsely grated (1 1/2 cups) Preparation: Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Pur�e about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
*Brown Rice Salad with Citrus Thai-Basil Vinaigrette (Thai Basil/Green Onions/Red Onion)* Servings: 4 Level: Easy Prep Time: 20 Minutes Ingredients: 2 cups cooked brown rice 2 carrots, grated 1 cup pea pods, thinly sliced on an angle 1 small red onion, halved and minced 6 green onions, thinly sliced on an angle Citrus-Thai Basil Vinaigrette, recipe follows Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish Directions: Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs. Citrus-Thai Basil Vinaigrette: 3/4 cup orange juice 1/4 cup lime juice 1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed) 1 cup fresh cilantro leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 heaping tablespoon honey 1/2 cup canola oil Combine all ingredients in a blender and blend for 1 minute
*Bruschetta with Fava Beans, Greens, and Blood Oranges (Fave Beans/Spring Mix/Blood Oranges)* yield: Makes 4 first-course or lunch main-course servings active time: 1 1/2 hr total time: 1 1/2 hr This salad was inspired by a couple of dishes our food editors encountered at restaurants in Rome. Ingredients: 1/2 lb medium asparagus, trimmed 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans) 2 tablespoons extra-virgin olive oil 1/4 lb arugula, coarse stems discarded 1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano 2 teaspoons balsamic vinegar Preparation: Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar. Cooks' notes: � Fava beans can be blanched and peeled 1 day ahead and chilled in a sealed plastic bag. � Be aware that fava beans can cause a potentially fatal food intolerance in some people of Mediterranean, African, and Pacific Rim descent.
*Brussels Sprouts with Pecans and Cranberries* Servings 6-8 Level: Easy Cook Time: 10 Minutes Ingredients 1 pound fresh Brussels sprouts, rinsed and trimmed 3 ounces coarsely chopped pecans 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces coarsely chopped dried cranberries Directions Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
*Brussels Sprouts with Pecans and Cranberries* Servings: 6-8 Level: Easy Cook Time: 10 Minutes Ingredients: 1 pound fresh Brussels sprouts, rinsed and trimmed 3 ounces coarsely chopped pecans 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces coarsely chopped dried cranberries Directions: Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
*Brussels Sprouts with Shallots and Wild Mushrooms (Shallots)* Servings: 8 Active Time: 45 Minutes. Ingredients: For brussels sprouts: 3 lb Brussels sprouts, trimmed and halved lengthwise 1/4 cup olive oil 1/2 tablespoon minced garlic 1 teaspoon salt For shallots: 1 cup vegetable oil 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups) For mushrooms: 3/4 stick (6 tablespoons) unsalted butter 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large 1/4 cup dry white wine 1 tablespoon chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water Preparation: Roast brussels sprouts: Put oven rack in upper third of oven and preheat oven to 450�F. Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes. Fry shallots while brussels sprouts roast: Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250�F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean). Saut� mushrooms and assemble dish: Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then saut� mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes. Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side. Cooks' notes: �To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently. �Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature. �Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature. �Mushrooms can be saut�ed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400�F oven and proceed with recipe.
*Buttered Cabbage (Cabbage)* Servings: 6-8 1 lb fresh Savoy cabbage 2 to 4 tablespoons butter salt and freshly ground pepper an extra knob of butter Preparation: Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
*Butternut Squash and Apple Soup* Servings: 3 1/2 Quarts Cook Time: 40 Minutes Ingredients: 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice Directions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
*Butternut Squash Casserole* 6-8 Servings. 3 butternut squash, peeled, seeded and cubed 1 onion, chopped 3 large eggs 1/2 cup coconut milk 1 1/2 teaspoons curry powder 1 teaspoon salt 1/4 teaspoon cracked black pepper 1/2 cup raisins 1/2 cup sweetened flaked coconut Directions: Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish. In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.
*Butternut Squash with Pecans and Blue Cheese* 6-8 Servings. Cook 45 Minutes Level: Easy 4-pounds 8-ounces butternut squash 3 tablespoons olive oil 6 stalks fresh thyme or 1/2 teaspoon dried thyme 1 cup pecans 1 cup crumbled Roquefort or other blue cheese Directions Preheat the oven to 425 degrees F. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30 to 45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
*Cabbage and White Bean Soup with Sausage (Cabbage/Carrots/Parsley/Rosemary)* Servings: 8-10 Ingredients: 4 tablespoons olive oil, divided 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices 4 cups thinly sliced green cabbage (about 1/2 small head) 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups) 2 cups baby carrots, cut in half lengthwise, then halved crosswise 2 tablespoons tomato paste concentrate (from tube) 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh rosemary 8 cups low-salt chicken broth 1 15-ounce can cannellini (white kidney beans), rinsed, drained Preparation: Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and saut� until brown around edges, about 5 minutes. Add cabbage; saut� 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and saut� until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
*Cabbage and White Bean Soup with Sausage (Cabbage/Carrots/Parsley/Rosemary)* Servings: 8-10 Ingredients: 4 tablespoons olive oil, divided 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices 4 cups thinly sliced green cabbage (about 1/2 small head) 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups) 2 cups baby carrots, cut in half lengthwise, then halved crosswise 2 tablespoons tomato paste concentrate (from tube) 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh rosemary 8 cups low-salt chicken broth 1 15-ounce can cannellini (white kidney beans), rinsed, drained Preparation: Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and saut� until brown around edges, about 5 minutes. Add cabbage; saut� 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and saut� until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
*Cabbage Rolls(onion/garlic/cabbage)* Servings: 12 Level: Intermediate Ingredients: Sauce: 2 teaspoons butter 1 cup chopped yellow onions 1 teaspoon minced garlic 1 (28-ounce) can chopped tomatoes and their juices 3/4 to 1 cup cream 1 tablespoon apple cider vinegar 1 tablespoon sugar 1 head cabbage, cored and scalded in hot water until soft and easy to separate 2 teaspoons unsalted butter 1 cup chopped yellow onions 2 teaspoons chopped garlic 1/2 pound ground beef 1/2 pound ground pork 1 cup cooked long-grain white rice 2 teaspoons Essence, recipe follows 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 egg Directions: Preheat the oven to 350 degrees F. To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly. Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands. One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top. Essence: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
*Caesar Salad with Parmesan Crisps (Romaine Lettuce)* Servings: 4-6 Level: Easy Prep Time: 3 Minutes. Parmesan Crisps: 3/4 cup (3-ounces) grated Parmesan Dressing: 1/2 cup extra-virgin olive oil 4 anchovy fillets, rinsed and patted dry, optional 2 tablespoons freshly squeezed lemon juice 2 cloves garlic 3 dashes hot sauce (recommended: Tabasco) 1 teaspoon Dijon mustard 3/4 teaspoon salt 1/2 teaspoon Worcestershire sauce Freshly ground black pepper Salad: 2 hearts romaine lettuce, chopped 3 hard-boiled eggs, peeled and quartered 1 cup cherry tomatoes, halved Directions: Parmesan Crisps: Heat a nonstick skillet over medium-high heat and sprinkle the cheese, by the tablespoon, into the skillet. Cook until lacy and slightly set; about 1 minute. Flip and cook until crisp, about 2 minutes more. Transfer to a wire rack to cool. Dressing: Combine the olive oil, anchovies, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper, to taste, in blender or food processor. Blend until smooth. Salad: Put the lettuce, eggs, and tomatoes into a large serving bowl and crumble in the Parmesan crisps. Pour enough dressing on the salad to coat well, toss, and serve.
*Candied Yams (Yams)* Servings: 6 Level Easy Ingredients: 4 pounds #1 yams 1/2 cup brown sugar 1/4 cup granulated sugar 1 tablespoons ground cinnamon 1 cup fresh pineapple juice 1 cup fresh squeezed orange juice 1 cup cold water Directions: Peel yams and cut in one-inch pieces. Place yams in cold water until all yams are peeled and cut. Drain yams. Place cut yams in deep baking dish. Add sugar, pineapple juice, orange juice, and water. Sprinkle ground cinnamon over top of yams. Cover yams and bake in 400 degree preheated oven for approximately 40-50 minutes or until yams are fork-tender.
*Cannellini Bean Soup with Kale and Garlic - Olive Oil Crostini* Servings: 6-8 Level: Easy Cook Time: 1 hr 15 minutes Ingredients: 1/4 cup extra-virgin olive oil, plus more for the bruschetta 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves 2 teaspoons dried oregano 1 (6-ounce) can tomato paste 2 tablespoons red wine vinegar 2 (15-ounce) cans cannellini beans, drained and rinsed 2 quarts chicken stock, water, or a combination Salt and freshly ground black pepper 1 large bunch kale, large ribs removed, chopped 1 baguette Directions: Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
*Cannellini Bean Soup with Kale and Garlic - Olive Oil Crostini* Servings: 6-8 Level: Easy Cook Time: 1 Hr/ 15 Minutes Ingredients: 1/4 cup extra-virgin olive oil, plus more for the bruschetta 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves 2 teaspoons dried oregano 1 (6-ounce) can tomato paste 2 tablespoons red wine vinegar 2 (15-ounce) cans cannellini beans, drained and rinsed 2 quarts chicken stock, water, or a combination Salt and freshly ground black pepper 1 large bunch kale, large ribs removed, chopped 1 baguette Directions: Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
*Cantaloupe Martini (Cantaloupe)* Servings: 4 Prep Time: 5 Minutes Level: Easy Ingredients: 1 cup cold water 12 ounces pre-cut cantaloupe 2 tablespoons sugar 1 lime, juiced plus 1 lime, sliced for garnish Ice cubes Melon vodka Melon liqueur (recommended: Midori), optional Directions Chill 4 martini glasses. In a blender, add water, cantaloupe, sugar, and lime. Puree in blender until liquid consistency. Strain into a measuring cup. Fill a martini shaker with ice cubes. Pour in 1 part melon vodka to 2 parts cantaloupe juice. Shake vigorously. To serve, pour into chilled martini glasses. Garnish with a slice of lime or drizzle lemon liqueur over the top and let sink to the bottom.
*Cantaloupe Soup* Servings: 4 Level: Easy Prep Time: 20 Minutes Ingredients: 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe) 3 lemons, juiced 1 cup sparkling cider (nonalcoholic) 2 to 3 teaspoons granulated sugar, optional 1/4 cup cold water, optional 1 small cucumber, peeled, seeded and diced Kosher salt Freshly ground black pepper Directions: Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh. Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
*Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette* Prep Time:20 min Level: Easy Yield: 10 to 12 servings Ingredients: 1/4 cup champagne vinegar 1 tablespoon minced shallot 1/2 teaspoon minced garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup olive oil 1 tablespoon chopped fresh herbs, such as basil, chives and parsley 1 cantaloupe, peeled seeded and cut into 1/2-inch dice 1/2 cup thinly sliced red onion 8 thin slices prosciutto, cut into thin strips 10 ounces fresh arugula, washed and spun dry 1 cup roughly chopped toasted Marcona almonds, or other almonds with skin removed Directions: In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine. Combine the vegetable oil and olive oil in a measuring cup. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified. Whisk in the fresh herbs and set aside as you prepare the salad. In a large bowl, combine the cantaloupe, red onion, prosciutto, arugula and almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette. Serve immediately.
*Caraflex Cabbage Grilled* Caraflex cabbage halved, buttered, oiled, and seasoned. Take a head of cabbage. Size of the cabbage and number of adults you plan on feeding. Pull loose out leaves. Cut dense, well formed head in half. Using a paring knife or scoop cut out matching areas in the exposed white stalk area. Pack with butter and herbs of choice. If you are an olive oil fan use in place of butter. I used both here (which I highly recommend). In this sample I did an 1/8th of a stick of unsalted butter then used sea salt and smoked pepper. Lastly I cut slivers of fresh new garlic and poked them in between the leaves on the cut side of each half.
*Caramel Apples* Servings: 6 Level: Easy Cook Time: 2 Minutes Ingredients: 6 apples Craft sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons milk Directions: Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor!
*Caramelized Cumin-Roasted Carrots* yield: 6 servings Ingredients: Nonstick vegetable oil spray 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons cumin seeds 2 teaspoons coarse kosher salt Preparation: Preheat oven to 400�F. Spray large rimmed baking sheet with nonstick spray. Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
*Caramelized Plum-Ricotta Black Pepper Crostini ( Plums)* Servings: 4-6 Level: Easy Cook Time: 15 Minutes Ingredients: 12 slices French baguette, lightly grilled 1/4 cup fresh orange juice 3 tablespoons sugar 4 plums, halved, pitted and sliced 1 1/4 cups fresh ricotta Freshly ground black pepper Directions: Bring the orange juice and sugar to a simmer in a large saute pan, over medium-low heat. Add the plums and cook until slightly softened and caramelized. Top each piece of bread with some of the plum mixture, then a dollop of ricotta and a sprinkling of black pepper.
*Caramelized Plum-Ricotta-Black Pepper Crostini ( Plums )* Ingredients: 12 slices French baguette, lightly grilled 1/4 cup fresh orange juice 3 tablespoons sugar 4 plums, halved, pitted and sliced 1 1/4 cups fresh ricotta Freshly ground black pepper Directions: Bring the orange juice and sugar to a simmer in a large saute pan, over medium-low heat. Add the plums and cook until slightly softened and caramelized. Top each piece of bread with some of the plum mixture, then a dollop of ricotta and a sprinkling of black pepper.
*Carmelized Salmon with Bok Choy and Asian Citrus Sauce* 2 Servings. Level Easy. 2 (6-ounce) salmon fillets Salt Black pepper 1 cup sugar 2 tablespoons vegetable oil 1 red bell pepper, thinly sliced 1 clove garlic, minced 1 small onion, chopped 1 teaspoon red pepper flakes 1 cup green cabbage, thinly sliced 1 cup red cabbage, thinly sliced 1 cup bok choy, thinly sliced 1 cup match-stick carrot strips 1/2 cup chicken stock 2 tablespoons rice vinegar 1 teaspoon sugar 2 teaspoons sesame oil Asian Citrus Sauce Directions Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and red pepper flakes. Stir and cook for 2 minutes. Stir in cabbage, bok choy and carrots and cook for 1 minute. Add stock, vinegar, and sugar and season with sesame oil. Plate salmon with stir-fried vegetables. Drizzle with citrus sauce. Asian Citrus Sauce: 1 orange, juiced 1 lime, juiced 2 tablespoons rice wine vinegar 1 teaspoon sugar 2 teaspoons sesame oil 2 teaspoons, red pepper flakes 2 tablespoons chopped fresh cilantro leaves Whisk all ingredients together. Let stand for 30 minutes to blend.
*Carrot and Cranberry Salad with fresh ginger dressing* 8 Servings. Ingredients: 7 Large green onions 1/2 C seasoned rice vinegar 2 Tblsp. chopped peeled fresh ginger 4 C coarsely grated peeled carrots 1/2 C sweetened dried cranberries Directions: Cut tops off onions. Cut tops lengthwise into strips; cut stips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms into blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 C dressing; season with pepper. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
*Carrot Cupcakes with Cream Cheese Frosting* Yields: 10 Cupcakes Bake: 20 Minutes Level: Easy Ingredients: 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup canola oil 3/4 cup firmly packed light brown sugar 2 large eggs 1/2 cup natural applesauce 1/2 teaspoon vanilla 1 1/2 cups finely shredded carrots (about 2 medium carrots) 1/4 cup plus 2 tablespoons finely chopped walnuts 4 ounces 1/3 fat cream cheese (recommended: Neufchatel) 3/4 cup confectioners' sugar, sifted 1/2 teaspoon finely grated lemon zest Directions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts. Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely. With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
*Carrot Raisin Cake with Irish Cream Frosting (Carrots)* Ingredients: 2 1/2 cups all-purpose flour 1 1/2 tablespoons double-acting baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon allspice 2 sticks (1 cup) unsalted butter, softened 1 cup firmly packed brown sugar 4 large eggs 2 1/2 cups finely grated carrot 1/2 cup raisins 2 teaspoons freshly grated orange zest 1/4 cup fresh orange juice For the frosting: 2 sticks (1 cup) unsalted butter, softened 2 1/4 cups confectioners' sugar 1/2 teaspoon salt 1/4 cup Irish cream liqueur or heavy cream. Confectioners' sugar for sifting over the cake. Preparation: In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350�F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature. Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake. Make the frosting: In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.
*Carrot Slaw (Carrots)* Servings: 4 Level: Easy Ingredients: 2 pounds carrots, approximately 12 to 15 medium 1/2 cup mayonnaise Pinch kosher salt 1/3 cup sugar 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid 1/2 cup raisins 2 teaspoons curry powder 1 teaspoon minced garlic Pinch celery seed and/or caraway seed, optional Directions: Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
*Carrot Soup with Ginger & Lemon* Ingredients: 1/4 cup (1/2 stick) butter 1 1/2 cups chopped onion 1 tablespoon finely chopped peeled fresh ginger 1 1/2 teaspoons minced garlic 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups) 2 tomatoes, seeded, chopped (about 1 1/3 cups) 1 1/2 teaspoons grated lemon peel 3 cups (or more) chicken stock or canned low-salt broth 2 tablespoons fresh lemon juice 4 tablespoons sour cream 1 small carrot, peeled, grated Preparation: Melt butter in heavy large pot over medium-high heat. Add onion; saut� 4 minutes. Add ginger and garlic; saut� 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut� 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
*Carrot Soup with Ginger and Lemon* Ingredients: 1/4 cup (1/2 stick) butter 1 1/2 cups chopped onion 1 tablespoon finely chopped peeled fresh ginger 1 1/2 teaspoons minced garlic 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups) 2 tomatoes, seeded, chopped (about 1 1/3 cups) 1 1/2 teaspoons grated lemon peel 3 cups (or more) chicken stock or canned low-salt broth 2 tablespoons fresh lemon juice 4 tablespoons sour cream 1 small carrot, peeled, grated Preparation: Melt butter in heavy large pot over medium-high heat. Add onion; saut� 4 minutes. Add ginger and garlic; saut� 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut� 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
*Carrot, Orange and Radish Salad (Carrots, Daikon Radish, Oranges)* Servings: 4-6 Level: Easy Prep Time: 20 Minutes Ingredients: 4 carrots 6 radishes (or 4-inch piece daikon radish) 1 handful fresh mint leaves 1 handful fresh cilantro leaves 2 navel oranges 1/2 teaspoon ground cinnamon 1/2 teaspoon sugar 1/2 lemon, juiced 1 teaspoon orange flower water Kosher salt Directions: Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.
*Carrots Glazed with Balsamic Vinegar & Butter (Carrots)* Servings: 10 Ingredients: 1/2 cup (1 stick) butter 3 1/2 pounds peeled baby carrots or regular carrots peeled, cut into 2-inch pieces, halved lengthwise 6 tablespoons sugar 1/3 cup balsamic vinegar 1/4 cup chopped fresh chives Preparation: Melt butter in heavy large pot over medium heat. Add carrots and saut� 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.
*Carrots with Ginger-Honey Glaze* 6 Servings. Amazing taste, easy recipe! 2 1/2 pounds baby carrots, peeled, or large carrots, peeled, cut into 3-inch lengths, quartered lengthwise 3 Tblsp. honey 2 Tblsp. butter 1 Tblsp. finely chopped peeled fresh ginger 1/2 Tsp. ground ginger Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Stir honey, butter, fresh ginger, and ground ginger in large skillet over low heat until blended. Mix in carrots. Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
*Carrots with Shallots, Sage, and Thyme* Servings: 8 Cook Time: 25 Minutes 3 pounds carrots, peeled 1 cup chicken stock or reduced-sodium chicken broth 1/2 pound shallots, thinly sliced 1/2 stick unsalted butter 1/4 cup chopped sage 1 tablespoon finely chopped thyme 1/4 teaspoon grated nutmeg Preparation: Cut carrots into 3-by 1/2-inch sticks. Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet. Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
*Cauliflower and Bacon Gratin ( Cauliflower)* Servings: 4-6 Level: Easy Cook Time: 45 Minutes Ingredients: Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces 3 slices day-old sourdough bread or 2 cups bread crumbs 3/4 cup heavy cream 1 teaspoon all-purpose flour 1/4 cup capers, rinsed and drained 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces 1 cup grated Gruyere, divided Kosher salt and freshly ground black pepper 1 pound cauliflower, trimmed and cut into florets Olive oil, for drizzling Directions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside. In the bowl of a food processor, blend the bread until it forms into crumbs. In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste. Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese. Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.
*Cauliflower and Feta Omelet (Cauliflower)* yield: Makes 2 servings active time: 20 min total time: 30 min Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character. Ingredients: 5 large eggs 2 1/2 tablespoons extra-virgin olive oil 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups) 1 garlic clove, minced 1/2 cup crumbled feta (2 ounces) 1/4 cup packed flat-leaf parsley leaves Preparation: Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then saut� cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saut� 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
*Cauliflower Goat Cheese Grautin* Servings: 6 Level: Easy Cook Time: 30 Minutes Ingredients 1 head cauliflower, cut into florets 2 cups heavy cream 1/2 pound Monterey Jack cheese, coarsely grated 2 cups grated Parmesan 6 ounces goat cheese, cut into small pieces Salt and freshly ground pepper Directions: Preheat oven to 400 degrees F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving. Cook's Note: Recipe can be doubled and made in a roasting pan.
*Cauliflower Soup and Garlic and Cheese Sourdough Dippers* Servings: 6 Level: Easy Cook Time: 45 Minutes Ingredients: Coarse salt and coarse black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 small heads cauliflower, or 1 large, cut into small bunches of florets 3 ribs celery and leafy tops from the heart of stalk, finely chopped 1 medium onion, chopped 2 tablespoons chopped fresh thyme leaves 2 tablespoons all-purpose flour 1 quart chicken broth 1 cup half-and-half or whole milk Hot sauce, optional 3 tablespoons chopped fresh parsley leaves or chives, for garnish 1/2 cup grated Parmesan, for passing at the table Dippers: 3 sandwich size sourdough English muffins ( recommended: Thomas' brand) split 3 tablespoons butter 1 garlic clove, minced Grated cheddar and Parmesan Paprika Directions: In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top. Preheat broiler. Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.
*Celery Blue Cheese Salad* Servings: 2-3 Level: Easy Prep Time: 10 Minutes Ingredients: 3 tablespoons crumbled Danish blue cheese room temperature 2 tablespoons mayonnaise 1/3 cup sour cream 2 tablespoons white vinegar 1/2 teaspoon kosher salt 10 grinds black pepper 1/2 head celery, with leaves Directions: In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined. Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
*Celery Root and Potato Mash* yield: Makes 8 to 10 servings active time: 30 minutes total time: 55 minutes Ingredients: 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups) 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups) 1/4 cup (1/2 stick) unsalted butter, cut into pieces 1/2 cup (or more) whole milk 1/4 cup chopped celery leaves Preparation: Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
*Celery, Apple, and Fennel Salad* Servings: 4-6 Ingredients: 3 tablespoons extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons coarsely chopped fresh tarragon 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves 2 small fennel bulbs, thinly sliced crosswise plus 1 tablespoon chopped fennel fronds 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned Kosher salt and freshly ground black pepper Preparation: Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
*Chicken and Arugula Pita Pockets (Arugula)* Servings: 4 Level: Easy Prep Time: 20 Minutes Ingredients: 2 whole-wheat pitas, halved and opened 1/4 cup mayonnaise 1 teaspoon lemon zest 1/2 cup Arugula Pesto, recipe follows 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces 8 cherry tomatoes, quartered 1 cup arugula Directions: Preheat the oven to 300 degrees F. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve. Arugula Pesto: 2 cups packed arugula 1 clove garlic, peeled and halved 1/2 cup olive oil 1/2 cup grated Parmesan 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
*Chicken and Broccoli Stir-Fry (Broccoli/Onions)* Servings: 4 Level: Easy Cook time: 7 Minutes Game Plan: Marinate the chicken while you prepare the rest of the ingredients. 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate) 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Garnish: toasted sesame seeds, optional Serving suggestion: Jasmine rice Directions: In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice. Notes: The garlic and ginger can be chopped together in a minichopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
*Chicken Breast with Feta, Celery and Radish (Radish)* Servings: 4 Cook Time: 15 Minutes Level: Easy Ingredients: Chicken: 2 tablespoons extra-virgin olive oil 4 boneless skinless chicken breast halves (about 1 1/2 pounds) Kosher salt and freshly ground black pepper Salad: 1 romaine lettuce heart, torn into bite size pieces (about 4 cups) 2 ribs celery, thinly sliced 6 radishes, quartered 3 ounces fresh feta, crumbled 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, quartered Directions: Preheat the oven to 350 degrees F. Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving. Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
*Chicken Chili (onions/garlic)* Servings: 6 Level: Easy Cook Time: 1 Hr 45 Minutes. Ingredients: 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Directions: Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
*Chicken Milanese with Tomato and Fennel Sauce (Fennel)* 4-6 Servings. Cook time 28 Minutes, Level: Easy Chicken: 1/3 cup all-purpose flour 2 eggs, beaten 1 1/4 cups plain bread crumbs 2/3 cup grated Parmesan 2 teaspoons dried basil 1 teaspoon dried thyme 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed Kosher salt and freshly ground black pepper 1/3 cup vegetable oil Sauce: 1 tablespoon olive oil 2 fennel bulbs, trimmed and thinly sliced 2 1/2 cups (12 ounces) cherry tomatoes, halved 1/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 clove garlic, minced 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves 1/2 cup mascarpone cheese, at room temperature Directions: For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack. Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme. On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere. In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan. For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste. Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
*Chicken Wings with Red Hot Honey Glaze & Blue Cheese-Celery Dipping Sauce* Servings: 4 Level: Easy Cook Time: 20 Minutes. For the wings: 1 cup hot sauce 1/2 cup honey 6 tablespoons unsalted butter 1 tablespoon red wine vinegar Salt Freshly ground black pepper 24 chicken wings, tips removed For the blue cheese-celery dipping sauce: 1/2 cup mayonnaise 1/2 cup Greek yogurt 1 teaspoon Worcestershire sauce 1/4 cup finely diced celery 1/2 cup crumbled blue cheese (recommended: Cabrales) 2 tablespoons finely chopped fresh chives Salt Freshly ground black pepper For the wings: Directions: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
*Chicken Wings with Red Hot Honey Glaze with Blue Cheese - Celery Dipping Sauce* Ingredients: For the wings: 1 cup hot sauce 1/2 cup honey 6 tablespoons unsalted butter 1 tablespoon red wine vinegar Salt Freshly ground black pepper 24 chicken wings, tips removed For the blue cheese-celery dipping sauce: 1/2 cup mayonnaise 1/2 cup Greek yogurt 1 teaspoon Worcestershire sauce 1/4 cup finely diced celery 1/2 cup crumbled blue cheese (recommended: Cabrales) 2 tablespoons finely chopped fresh chives Salt Freshly ground black pepper Directions: For the wings: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
*Chicken with Grapes, Cous Cous, and Roasted Asparagus (Asparagus/Grapes)* Ingredients: 1 1/2 pound asparagus 5 tablespoons extra-virgin olive oil, divided 3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs Coarse salt and pepper 2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it 2 pounds chicken tenders 1/2 cup white wine, eyeball it 2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided 1 cup heavy cream 1/4 cup grainy, stone-ground mustard 1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous Directions: Heat oven to 400 degrees F. Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips. Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat. Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus.
*Chili Lime Corn on the Cob (Corn/Lime)* Cook Time: 35 Minutes Level: Easy Servings: 4 Ingredients: 4 ears corn, in husk 3 tablespoons unsalted butter, at room temperature 1 teaspoon lime zest 1 tablespoons lime juice 1 teaspoon chili powder 1/4 teaspoon granulated garlic 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper Directions: In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged. Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
*Chili Rellanos (Aneheim Peppers)* Servings: 8 Cook Time: 18 Minutes Ingredients: 16 (8-inch) Anaheim peppers, stems and seeds removed 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute) 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating) 1 cup crumbled goat cheese (about 4 to 6 ounces) 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs) 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs) 3 large fresh sage leaves, minced 1 cup blue cornmeal Directions: Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper. In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together. Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal. Transfer to a platter and let rest for 5 minutes before serving.
*Chili Verde (Jalapeno/Serrano/Anaheim Peppers)* Cook Time: 3 Hours Makes: 1 Gallon Ingredients: Olive oil 5 cups diced onion 1/2 cup chopped garlic 1/3 cup chopped serrano peppers 1/3 cup chopped jalapeno peppers 5 pounds cubed pork shoulder 1 quart chicken broth 15 to 20 Anaheim peppers 12 to 15 tomatillos 3 tablespoons garlic powder 1 teaspoon freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon Mexican oregano 1 teaspoon ground coriander 2 teaspoons salt 1/2 cup corn flour Directions: Preheat oven to 350 degrees F. In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes. Meanwhile, place the Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well. In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
*Chilled Thai Squash Soup with Yogurt and Cilantro (Yellow Squash/Onions/Cilantro)* Servings: 4 Cook Time: 2 Hrs 40 Min. Ingredients: 2 tablespoons vegetable oil 2 cups chopped onions 2 large garlic cloves, chopped 1 teaspoon Thai red curry paste 1 teaspoon curry powder 1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces 2 cups (or more) vegetable broth 1 cup canned unsweetened regular or light coconut milk Plain nonfat yogurt Chopped fresh cilantro Preparation: Heat oil in heavy large saucepan over medium-high heat. Add onions and saut� until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and saut� 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired. Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.
*Chinese Broccoli* Servings: 4 Level: Easy Cook Time: 5 Minutes Ingredients: 1 pound Chinese broccoli, trimmed (or 2 bunches Broccolini) 2 tablespoons unsalted butter 2 teaspoons soy sauce 1/4 teaspoon Chinese five-spice powder 1/3 cup roasted soy nuts or peanuts, crushed Preparation: 1. In a pot filled with 2 inches of water, steam the broccoli or Broccolini until the stems are just tender, 4 to 5 minutes. Transfer to a platter. 2. Discard the water. Add the butter, soy sauce, five-spice powder, and 2 teaspoons water and place over medium-low heat. 3. Stir until the butter has melted. 4. Drizzle the mixture over the vegetables, top with the nuts, and serve.
*Chipotle Cheddar Chard (Chard)* Servings: 6 Level: Easy Ingredients 2 teaspoons canola oil 1 small onion, halved and thinly sliced 1 pound chard, stems and leaves separated, chopped (see Note) 1 medium tomato, chopped 1/4 cup reduced-sodium chicken broth or water 1/4-1/2 teaspoon ground chipotle pepper 1/4 teaspoon salt 2/3 cup shredded sharp Cheddar cheese Directions: Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately. Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
*Chocolate and Strawberry Stuffed French Toast* Servings: 4 Level: Easy Ingredients: 3 eggs 1 1/4 cups nonfat milk 1/2 teaspoon vanilla extract 1/4 cup part-skim ricotta cheese 8 slices of whole-wheat sandwich bread, crusts removed 1 (8-ounce) container strawberries, hulled and sliced 4 teaspoons bittersweet chocolate chips Cooking spray 2 teaspoons confectioners' sugar Directions: In a large bowl, whisk together the eggs, milk and vanilla. Set aside. Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich". Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted. Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
*Chocolate Covered Apples (Braeburn, Fuji, Gala Apples)* 6 Apples Cook Time: 5 Minutes Level: Intermediate Ingredients: 6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala Popsicle sticks 1 pound semisweet chocolate, cut into chunks 1 cup M & M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos Directions: Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold. Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots. Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
*Chocolate Souffle Cake with Orange Caramel Sauce* yield: Makes 8 to 10 servings active time: 1 hr total time: 2 1D2 hr Ingredients: 2 sticks (1 cup) unsalted butter, cut into pieces plus additional for greasing pan 9 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped 6 large eggs, separated 2/3 cup plus 1/2 cup superfine granulated sugar 1/2 teaspoon salt 3 navel or Valencia oranges Special equipment: a 10-inch springform pan Preparation: Make souffl� cake: Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking). Position another oven rack in middle of oven, then preheat oven to 325�F. Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper. Melt butter (2 sticks) and chocolate together in a 2-quart heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at medium-high speed until thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 6 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Stir warm chocolate mixture into yolk mixture until combined well. Beat whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) until a wooden pick or skewer inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate. Make sauce while cake bakes: Remove zest from 2 oranges and trim any white pith from zest with a paring knife. Cut enough very thin strips of zest to measure 1/4 cup. Squeeze juice from all 3 oranges and pour through a fine-mesh sieve into a bowl. Measure out 1 cup juice and reserve remainder for another use. Cook remaining 1/2 cup sugar in a dry 1- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce. Serve cake with orange caramel sauce. Cooks' note: We recommend making this cake, without sauce, 1 day ahead to allow flavors to develop. Cool completely, then chill, covered with plastic wrap. Bring to room temperature before serving.
*Chocolate-Dipped Strawberries* Yield: 12 Berries Prep Time: 5 Minutes Ingredients: 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Directions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.
*Chop Suey (Celery/Bell Peppers/Onions/Bok Choy)* Servings: 6 Total Time: 1 1/4 Hrs. Ingredients: 2 garlic cloves, minced 1 tablespoon plus 1 teaspoon oyster sauce 1/2 tablespoon soy sauce 1 teaspoon salt 1 1/2 teaspoon cornstarch 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips 2 celery ribs diagonally cut into 1/4-inch-thick slices 6 oz snow peas diagonally cut into 1/4-inch-thick slices 1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately) 1/4 lb mushrooms cut into 1/4-inch-thick slices 1 onion, halved lengthwise and into 1/4-inch-thick strips 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise 1/4 lb mung bean sprouts, rinsed and drained 1 (5-oz) can sliced water chestnuts 1 (5-oz) can sliced bamboo shoots 1/4 cup chicken broth Vegetable oil Water Salt and pepper to taste Preparation: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes. Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
*Citrus Cheesecake (Kumquats/Almonds)* Ingredients 1/2 cup slivered almonds, toasted (see Note) 2 1/2 pounds cream cheese, softened 3 tablespoons allpurpose flour 1 1/2 cups sugar Grated zest of 1 lemon Grated zest of 2 oranges 5 eggs 2 egg yolks 1/2 teaspoons vanilla extract 1 cup sour cream, for garnish (optional) Thinly sliced kumquats, for garnish (optional) Directions: Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth. Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight. To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats. Note: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.
*Citrus Muffins (Valencia Oranges)* Cook Time: 15 Minutes Ingredients: 3/4 cup cooking oil 1 cup sugar 2 eggs 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1/4 cup fresh citrus juice 2 tablespoons grated citrus rind Directions: Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes. TIP: CITRUS CORDIAL (recipe courtesy Georgia Downard - Gourmet Magazine) 1/2 cup juice of Valencia orange 1/2 cup juice of navel orange 1/2 cup juice of tangerine 1/2 cup juice of tangelo 1/2 cup sugar 2 cups Cognac or brandy Zest from 2 oranges, cut into strips 1 cinnamon stick 1 clove Dash of freshly ground nutmeg Simmer orange juice with sugar until sugar is dissolved Add Cognac or Brandy, zest and spices. Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
*Citrus Salad with Star Anise* yield: Makes 4 servings active time: 10 minutes total time: 1 1/4 hours Ingredients: 1/4 cup water 1/4 cup sugar 4 whole star anise or 1 teaspoon anise seeds 3 assorted grapefruits such as white, pink, and ruby 2 navel oranges Preparation: Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly. Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve. Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste. Cooks' note: � Salad can be made 1 day ahead and chilled, covered.
*Clementines in Ginger Syrup (Clementine Mandarin Oranges)* yield: Makes 4 servings active time: 30 min total time: 3 1/2 hr Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit. Ingredients: 1 1/2 cups water 1 cup sugar 1/4 cup thinly sliced peeled ginger 4 green cardamom pods 3 whole star anise 6 clementines or mandarin oranges 1/2 cup pomegranate seeds (optional) Preparation: Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes. Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours. Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).
*Cold Cucumber Salad (Cucumbers)* Servings: 4 Level: Easy Prep Time: 10 Minutes Ingredients: 2 cucumbers 1 teaspoon kosher salt 1 teaspoon white vinegar 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon chopped fresh dill Freshly ground black pepper Directions: Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.
*Collard Green and Artichoke Dip* Ingredients: 4 tablespoons butter 2 cloves garlic, chopped 1 shallot, chopped 1/4 cup all-purpose flour 1 pint heavy whipping cream 2/3 cup freshly grated Parmesan 1/2 cup shredded Cheddar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 lemon, juiced Dash hot sauce Dash Worcestershire sauce 2 (10-ounce) boxes collard greens, thawed and drained 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped Directions: Preheat oven to 425 degrees F. Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens. Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Bake for 15 minutes until golden brown. Serve this dip with baked pita chips.
*Collard Green Pizza* Yield: 10-12 Servings Cook Time: 30 Minutes 1 (1-pound) ball store bought pizza dough 8 ounces cream cheese, softened 1 cup mayonnaise 1/2 cup marinara sauce, plus 1/4 cup 1/2 cup cooked collard greens, drained 1 large ham hock, cooked and meat removed 4 slices bacon, cut into large pieces 1 cup shredded mozzarella Preheat oven to 350 degrees F. Stretch dough and press into an 8-inch pizza pan. In a medium bowl, combine cream cheese, mayonnaise and 1/2 cup marinara sauce. Coat the pizza dough with the mixture. Top with drained greens, ham hock meat, and bacon. Cover with cheese and remaining 1/4 cup marinara sauce. Bake 25 to 30 minutes until golden brown. Slice and serve warm.
*Corn and Asparagus (Basil/Corn/Asparagus)* Cook Time:10 min Level: Easy Yield: 4 servings Ingredients: 6 ears yellow corn, shucked 2 bunches asparagus, trimmed 1 small red onion, diced small 1/4 cup fresh basil leaves, chiffonade Dressing: 1/2 cup sugar 1 cup rice wine vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions: Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl. In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.
*Corn and Black Bean Salad with Basil-Lime Vinaigrette (Basil)* Servings: 4-6 Cook Time: 15 Minutes Ingredients: Salad: 2 ears fresh corn or 1 cup frozen corn, thawed 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can garbanzo beans, drained and rinsed 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces 1 mango, peeled, seeded, and cut into 1/2-inch pieces Vinaigrette: 2 limes, zested and juiced 2 tablespoons balsamic vinegar 1/2 cup chopped fresh basil leaves 1 teaspoon ground cumin 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Directions: For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango. For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
*Corn on the Cob with Parmesan* Servings: 6-8 Level: Easy Cook Time: 10 Minutes Ingredients: 1/2 cup olive oil 2 garlic cloves, chopped 1/2 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon salt 6 ears yellow corn, husked, halved crosswise Directions: Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
*Corn, Avocado, and Tomato Salad (Corn/Avocado/Tomato/Onion)* Servings:4-6 Level: Easy Prep Time: 10 Minutes Ingredients: 2 cups cooked corn, fresh or frozen 1 avocado, cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 cup finely diced red onion Dressing: 2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon pepper Directions: Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
*Cornbread Stuffing with Apples and Sausage* Servings: 4-6 Level: Easy Ingredients: 1 tablespoon olive oil 1 pound Italian sausage, casing removed 1 medium onions, chopped 2 stalks celery, chopped Salt and freshly ground black pepper 1 Granny Smith apple, peeled and chopped coarsely 1 teaspoon freshly minced thyme leaves 1 teaspoon freshly chopped sage leaves 1/2 cup bourbon 1/4 pounds cubed and dried cornbread stuffing, store-bought 1/4 cup chopped fresh parsley leaves 2 cups turkey or low-sodium chicken stock 2 eggs, beaten 1/2 cup chopped pecans Directions: Preheat oven to 350 degrees F. Heat olive oil over medium-high heat in 12-inch skillet. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
*Corned Beef and Cabbage* Servings: 6-8 4 lb corned brisket of beef 3 large carrots, cut into large chunks 6 to 8 small onions 1 teaspoon dry English mustard large sprig fresh thyme and some parsley stalks, tied together. 1 cabbage salt and freshly ground pepper Preparation: Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
*Corned Beef Sandwiches with Pickled Cabbage* yield: Makes 4 servings active time: 20 minutes total time: 20 minutes Salt-and-vinegar chips and Guinness will turn this into a pub dinner. Ingredients: 1/4 cup mayonnaise 2 teaspoons Dijon mustard 2 teaspoons vegetable oil 1 8-ounce package shredded green cabbage (about 3 cups) 1 cup thinly sliced onion 2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet 1 teaspoon celery seeds 2 tablespoons white wine vinegar 1 teaspoon sugar 8 slices rye bread 4 ounces sliced sharp white cheddar cheese 12 ounces thinly sliced corned beef Preparation: Whisk mayonnaise and Dijon mustard in small bowl. Set aside. Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and saut� until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Saut� until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve. Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice. Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.
*Cowboy Chili and Baked Bean Pot* Servings: 4-6 Level: Easy Ingredients: 1 tablespoon vegetable oil 6 slices smoky bacon, chopped, optional 1 1/2 pounds coarse-ground sirloin 2 Idaho or russet potatoes, peeled and chopped 1 large onion, chopped 2 Fresno chile peppers, sliced 1 carrot, peeled and chopped 4 cloves garlic, chopped 2 tablespoons chile powder 1 large fresh bay leaf Kosher salt and freshly ground black pepper 1 (12-ounce) bottle beer 4 cups beef stock 1/4 cup thick Worcestershire sauce 1 (16-ounce) can baked beans 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes Scallions, thinly sliced on an angle for topping Directions: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions
*Creamed Kale with Carmelized Shallots* Cook Time: 20 Minutes Level: Intermediate Servings: 4 Ingredients: 3 tablespoons unsalted butter 3 tablespoons finely chopped Spanish onion 3 tablespoons all-purpose flour 3 cups milk, scalded Pinch freshly grated nutmeg Salt and freshly ground pepper 3 pounds kale, center stalk removed, and coarsely torn into pieces Caramelized Shallots, recipe follows Directions: Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use. Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots. Caramelized Shallots: 6 tablespoons unsalted butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby onions, peeled Salt and freshly ground pepper Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
*Creamed Kale with Carmelized Shallots (Beans/Shallots)* Servings: 4 Level: Easy Cook Time: 20 Minutes Ingredients: 3 tablespoons unsalted butter 3 tablespoons finely chopped Spanish onion 3 tablespoons all-purpose flour 3 cups milk, scalded Pinch freshly grated nutmeg Salt and freshly ground pepper 3 pounds kale, center stalk removed, and coarsely torn into pieces Caramelized Shallots, recipe follows Directions: Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use. Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots. Caramelized Shallots: 6 tablespoons unsalted butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby onions, peeled Salt and freshly ground pepper Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
*Creamed Spinach with Croutons* yield: Makes 4 to 6 servings Ingredients: For the croutons 2 slices of homemade-type white bread, cut into 1/4-inch cubes 1 1/2 tablespoons unsalted butter, melted For the creamed spinach: 2 pounds spinach (about 3 bunches), coarse stems discarded and the leaves washed well and drained 1/4 cup minced shallot or onion 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons all-purpose flour 1 cup milk 3 tablespoons sour cream 1/2 teaspoon freshly grated nutmeg 1 to 2 teaspoons fresh lemon juice Make the croutons: Preheat the oven to 350�F. In a small bowl toss the bread cubes with the butter and salt to taste, spread them on a baking sheet, and bake them in the middle of the oven for 8 to 10 minutes, or until they are golden. Make the creamed spinach: In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 5 to 6 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze out the excess water by handfuls and in a food processor pur�e the spinach. In a heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the milk, whisking, bring the mixture to a boil, whisking, and simmer it, whisking, for 3 minutes. Add the spinach pur�e, the sour cream, the nutmeg, the lemon juice, and salt and pepper to taste and heat the creamed spinach over moderately low heat, stirring, until it is heated through. Serve the creamed spinach topped with croutons.
*Creamy Broccoli Soup* Servings: 6 Level: Easy Cook Time: 35 Minutes Ingredients" 3 tablespoons extra-virgin olive oil 4 shallots, peeled and sliced 1 1/2 pounds fresh broccoli florets, roughly chopped Kosher salt and freshly cracked black pepper 4 cups low-sodium chicken broth Hot water, if needed 12 ounces mascarpone cheese, divided Directions: Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
*Creamy Celery Soup* Servings: 4 Level: Easy Cook Time: 45 Minutes Ingredients: 1 teaspoon butter 2 teaspoons vegetable oil 2 cups celery, roughly chopped 1/4 cup onions, roughly chopped 3 tablespoons flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream Salt and pepper to taste Pinch of dried thyme Pinch of dried oregano Pinch of dried tarragon 2 teaspoons celery seeds, toasted and ground Celery leaves for garnish Directions: In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
*Creamy Chinese Celery Soup (Celery/Shallots/Leeks)* Servings: 6 Prep Time: 30 Minutes Total Time: 1 1/2 Hrs Ingredients: For soup 1 medium leek (white and pale green parts only), chopped 1 medium russet (baking) potato 1/2 cup chopped shallot 2 tablespoons unsalted butter 1 tablespoon olive oil 2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces 1/2 cup dry white wine 4 cups chicken stock or low-sodium chicken broth (32 fl oz) 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper For croutons 6 (1/4-inch-thick) diagonal baguette slices 1/4 cup extra-virgin olive oil Kosher salt to taste Garnish: fresh Chinese parsley leaves or flat-leaf parsley leaves Preparation: Make soup: Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour. Pur�e soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired. Make croutons while soup simmers: Preheat oven to 350�F. Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes. Serve soup topped with croutons. Cooks' notes: � Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
*Creamy Spring Peas with Pancetta (English Peas)* Prep 5 min Cook 25 min Total:30 min Ingredients: Kosher salt 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces) 1 pound sugar snap peas, trimmed 1/4 pound snow peas, trimmed and thinly sliced 4 ounces pancetta, chopped 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 1/2 cup heavy cream Juice of 1 lemon Freshly ground pepper Directions: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool. Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes. Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
*Creamy Tangerine Dressed Grilled Asparagus* Servings: 4 Level: Easy Cook Time 5 Minutes Ingredients: 2 pounds medium to small size asparagus, tough ends trimmed Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 2 tangerines, zested and juiced A few small dashes hot sauce 1/4 cup heavy cream 1/2 red onion, sliced 1/2 bunch chopped basil leaves Directions: Preheat indoor or outdoor grill to medium-high. Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus. While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it.
*Creamy Wild Rice (Carrots/Celery/Italian Parslay)* Servings: 4-6 Level: Easy Cook Time: 50 Minutes Ingredients: 2 cups cooked wild rice 1 tablespoon unsalted butter 1 tablespoon small diced carrot 1 tablespoon small diced celery 1 tablespoon small diced onion 1 tablespoon small diced red bell pepper 2 tablespoons small diced crimini mushrooms 1/2 teaspoon salt 1 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne pepper 1 cup heavy cream 2 tablespoons whole-grain mustard 1 tablespoon chopped Italian parsley leaves Directions: In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
*Creamy, Lemony, Pepper-Parmesan Dressing on Romaine (Romaine Lettuce)* Servings: 4 Level: Easy Prep Time: 10 Minutes. Ingredients: 3 heaping tablespoons mayonnaise 1 lemon, zested and juiced 1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full 3 tablespoons extra-virgin olive oil 1/2 cup grated Parmigiano-Reggiano Pinch salt 3 hearts romaine lettuce, chopped Directions: Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula. Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
*Crispy Fried Leeks* Makes 6 servings Also delicious served atop steak. Ingredients: Peanut oil (for frying) 3 cups matchstick-size strips leeks (white and pale green parts only; from about 5 small leeks Preparation: Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350�F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
*Crunchy Chinese Salad* Servings:6 Prep Time 35 Minutes. Ingredients: For salad: 1 large head Napa cabbage, chopped 5 green onions, diced 1/2 cup butter 2 packages ramen noodles (discard soup flavoring) 1/2 cup sesame seeds 1 small package sliced almonds For dressing: 1 cup vegetable oil 1 teaspoon soy sauce 1/2 cup white vinegar 1 cup sugar Directions: First mix cabbage and onions in a large bowl, set aside. Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels. To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing, just before serving.
*Crunchy Snow Peas with Toasted Almonds (Snow Peas)* Servings: 5 Level: Easy Cook Time: 5 Minutes Ingredients: 1 Tbsp. Mrs. Dash� Onion and Herb Seasoning Blend 2 Tbsp. olive oil 1 lb. snow peas, trimmed 4 tsp. fresh lemon juice 4 tsp. minced shallots 2 Tbsp. slivered unsalted, oven-toasted almonds Directions: Low-Sodium Recipe 1. Warm the olive oil in a small saut� pan. 2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly. 3. Cook about 3-4 minutes, leaving the snow peas crisp. 4. Add the lemon juice and toss again. 5. Spoon onto a plate, sprinkle with shallots, almonds and Mrs. Dash� Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.
*Cucumber & Celery Salad (Celery)* Servings: 4 Level: Easy Prep Time: 10 Minutes. Ingredients: 3 tablespoons pickle relish 2 tablespoons cider or red wine vinegar 3 tablespoons extra-virgin olive oil, eyeball it 1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy,peel it) 5 to 6 ribs celery from the heart, sliced 1/2-inch thick 1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand 1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, "giardiniera", chopped Salt and pepper Directions: Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
*Cucumber Sandwiches (Persian Cucumbers)* Ingredients: 1 8" long english cucumber (or several Persian cucumbers) 8 oz. lo-fat cream cheese 1/2 loaf of San Luis Sourdough with rosemary, or rye bread Dash of salt & pepper Directions: Slice bread 1/2 inch thick, trim crusts. spread with cream cheese mixture. Place thinly sliced cucumbers to cover cheese, top with second slice of bread. Sandwiches can be made two hours prior to serving.
*Dan's Famous Potato Salad* Serves 10-12 Level: Easy Ingredients: 10-12 red potatoes skin on 4 Large eggs 1 Pkg.Good Seasons Italian Dressing 1/2 cup celery 1 medium red onion diced 4 green onions diced 4 Large eggs Directions: Boil potatoes and eggs in a large pan for 10-20 minutes, drain. Sprinkle Good Seasons italian dressing packet over potatoes while still hot, stir. Let potatoes cool. Add additional ingredients to potatoes, except for 1 egg. Mix together 4 parts real mayonnaise to 1 part Miracle Whip until potatoes are moist, but not mushy. Salt and pepper to taste. Cut up 1 egg place on top, sprinkle with paprika or Lowery's seasong salt and chill.
*Delicata Squash and Roasted Mushrooms with Thyme* yield: Makes 6 servings (as part of main course) active time: 25 min total time: 1 hr Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty � it's edible, too. Ingredients: 6 tablespoons olive oil 1 tablespoon chopped fresh thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large) Preparation: Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes. Cooks' note: Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.
*Dino Kale* Servings 2 Ingredients: 1 bunch dino kale 2 cloves of garlic 1/4 teaspoon red pepper flakes 1 - 2 teaspoons red wine vinegar, olive oil Preparation: 1. Peel and smash garlic clove and let it sit for 10 minutes to allow cancer fighting enzymes to release. 2. Wash kale thoroughly and then strip the leaves from the stems and rip into bite size pieces. You want the leaves to be wet so they steam in pan. Coarsely chop garlic. 3. Add olive oil to warm medium-sized saut� pan on medium high heat. 4. Add garlic and kale and saut� for 5 minutes. Stirring often. If pan gets dry add a bit of water. 5. Add red pepper flakes and keep stirring greens for another 2 minutes. 6. Add red wine vinegar and keep cooking for about 10 seconds more.
*Dragon's Breath Chili with Double-Fried French Fries (Aneheim/Jalapeno/Poblano Chiles)* Servings: 10-15 Level: Easy Cook Time: 15 Minutes Ingredients: 2 tablespoons butter 3 tablespoons bacon grease, or canola oil 2 red bell peppers, diced (about 2 cups) 2 jalapenos, minced (about 2 tablespoons) 3 Anaheim chiles, roasted, peeled, chopped 3 poblano chiles, roasted, peeled, chopped 2 yellow onions, diced (about 2 cups) 1 head garlic, minced (about 1/4 cup) 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes 2 pounds ground beef, coarse grind 1 pound bulk Italian sausage 2 teaspoons granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder 2 teaspoons hot paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons cayenne pepper 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 cups tomato sauce 1 cup tomato paste 12 ounces lager beer 1 cup chicken stock 2 (15.5-ounce) cans pinto beans, with juice 2 (15.5-ounce) cans kidney beans, with juice Double-Fried French Fries, recipe follows Saltine crackers, for garnish 1 bunch green onions, thinly sliced 1 cup shredded Cheddar Directions: In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar Double-Fried French Fries: 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. Yield: 8 servings
*Egg Dyeing 101-Easter Egg Tips* Prepare the Eggs: You can take one of two approaches to preparing your eggs for decoration: hard-boiling or draining the egg shells. We give you tips for both. To hard-cook eggs: Use a pot that's large enough to accommodate the eggs in a single, uncrowded layer�this will prevent cracking. Add cold water to cover the eggs. Bring to a boil, uncovered. Turn off the heat, cover with a lid, and let stand for 18 minutes. Drain the water from the pot, cover the eggs with cold water, and drain again. Then cover with ice water and let stand until cold, about 3 minutes. Return eggs to cartons to dry or transfer them to a bowl and refrigerate until ready to use. If there are any cracked eggs, separate those and save them for eating instead. To empty a raw egg: Wash an egg in warm water and dry. With a sterilized long needle or slender metal skewer, prick a small hole in the pointy end of the egg and a larger hole in the fat end. Carefully chip away bits of shell around the large hole until it's big enough to accommodate the tip of a bulb baster. Stick the needle or skewer into the yolk to break it. Hold baster to small hole and press the bulb to push air into the egg; this will force the contents out through the larger hole. Catch the egg's scrambled contents in a cup and save for cooking. Rinse the empty shell under cool running water. Stand it on end to drain and dry. Once decorated, empty eggshells prepared this way will last indefinitely. Set Up Your Egg-Dyeing Area: Cover your table with a few layers of newspaper. Get out a cake cooling rack or make a drying rack with a piece of foam board (from a craft store) and straight pins. For each dye color, you will need a 2-inch-wide, 10- to 12-ounce cup or jar. Place the jars on a baking sheet. Have ready some tongs, a bowl of water for rinsing them, and some paper towels. Make the Dye: We like nontoxic, natural vegetable-colored dyes, such as India Tree Natural Decorating Colors, available at stores and online at Amazon and Nature's Flavors. Popular seasonal egg dyes will work, too. Fill each jar with 1 cup of boiling water, one teaspoon white vinegar, and 15 or more drops of coloring. Stir to color. Take a Dip: Place prepared eggs in the jars of warm dye, and let them stand 10 to 15 minutes or longer. Or, for a two-tone egg, dip eggs halfway in one color for 10 minutes. Let dry completely in an egg cup, with the colored half facing up, and then dip halfway in another color. For a lacy look: dress up your egg before dyeing it. Wrap a 4-inch-long, 2-inch-wide strip of lace ribbon around the egg, twist excess ribbon snugly around the egg, and secure with a rubber band. Dip into dye and let dry as directed below. When the egg is dry, snip the rubber band to remove the lace. Using tongs or a wire egg holder, transfer eggs carefully to racks to dry. Refrigerate dyed eggs in their cartons or a bowl until ready to decorate further or use for Easter. Get Crafty: After tinting your eggs with dye, make them extra special with these tricks from the pros: Use a decorating sponge to apply a contrasting color by dabbing on concentrated dye. Dot nondiluted dye on eggs with cotton swabs. Using a fine brush, paint the egg with nontoxic glue. Sprinkle with white, coarse sanding sugar and let dry.
*Egg Rolls (Carrots/Napa/Garlic/Onions)* Servings:4 Cook Time: 15 Minutes Ingredients 4 tablespoons vegetable oil 1-inch grated fresh ginger 2 cloves garlic, finely chopped 2 scallions, sliced thinly 1 carrot, cut into 1-inch julienne strips 1 small red pepper, cut into 1-inch julienne strips 1 cup Napa cabbage, shredded 1/4 cup chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon sugar 1 to 2 tablespoons sesame oil 20 wonton wrappers covered loosely with a damp paper towel to prevent drying 10 shrimps, cooked and minced Directions: In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes. In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce. Dipping Sauce: 1/3 cup lite soy sauce 1/3 cup rice vinegar 1 tablespoon honey 1 to 2 teaspoons sesame oil Pinch of red pepper flakes
*Egg, Ham and Spinach Pizza* Servings: 4 Level: Easy Cook time: 10 Minutes Ingredients 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli 4 cups (about 4 ounces) baby spinach leaves, thinly sliced 2 teaspoons olive oil 3 ounces prosciutto di Parma, thinly sliced 1/2 cup grated Parmesan (1 1/2 ounces) 3 cloves thinly sliced garlic 4 eggs Directions: Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.
*Eggplant Gratin* Ingredients: Good olive oil, for frying 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick 1/4 cup ricotta cheese 1 extra-large egg 1/4 cup half-and-half 1/2 cup plus 2 tablespoons freshly grated Parmesan Kosher salt Freshly ground black pepper 1/2 cup good bottled marinara sauce Directions: Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
*Eggplant Ricotta Bites* Servings: 6 Level: Easy Cook Time: 25 Minutes Ingredients: 1 medium eggplant Kosher salt All-purpose flour, for dredging 2 large eggs 3/4 cup breadcrumbs 1/4 cup grated parmesan cheese 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed 2 large plum tomatoes, diced 2 teaspoons red wine vinegar 1 cup ricotta cheese Shredded fresh basil, for topping Directions: Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
*Endive and Avocado Salad* Servings:6 Level: Easy Prep Time: 15 Minutes. Ingredients: 1 1/2 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 heads endive 3 ripe Haas avocados, peeled and seeded Directions: Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
*Endive Pear and Roquefort Salad* Servings: 3 Level: Easy Prep Time: 15 Minutes Ingredients: 4 to 6 heads of Belgian endive 1 1/2 tablespoons Champagne vinegar or white wine vinegar 3/4 teaspoon Dijon mustard *1 egg yolk, at room temperature 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons good olive oil 2 ripe Bartlett pears, halved, cored, and sliced 1/4 pound good Roquefort cheese 1/2 cup toasted walnut halves Directions: Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
*Endive Salad with Candied pecans and Maytag Blue Cheese* Servings: 4 Level: Easy Prep Time: 10 Minutes Ingredients: 2 bunches endive, leaves separated and rinsed well 1 cup candied pecans or peanuts 1/4 cup blue cheese, crumbled (recommended: Maytag) 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard Salt freshly ground black pepper Directions: Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.
*Escarole & Butter lettuce salad with Pomegranate Seeds and Hazelnuts* 8 Servings Citrus Dressing: � Cup Champagne vinegar or white wine vinegar � cup fresh orange juice 1 � tsp. fresh lime juice 1 tsp finely grated lemon peel 1 tsp finely grated orange peel � cup grapeseed oil or olive oil Combine vinegar and next 6 ingredients in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Salad: 1 large heard of escarole, coarsely torn 1 head butter lettuce, coarsely torn 1 Granny Smith apple, quartered, cored, thinly sliced 1 cup fresh pomegranate seeds 2/3 c hazelnuts toasted, husked@ Mix all ingredients in a very large bowl. Toss with enough dressing to coat.
*Farmhouse Butternut Squash Soup* yield: Makes 6 (first course) servings active time: 30 min total time: 45 min Cooks Note: Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits. Ingredients: 4 bacon slices 4 large garlic cloves, chopped 1 teaspoon caraway seeds 2 pounds butternut squash, peeled, seeded, and chopped 1/2 pounds carrots, chopped 1 Granny Smith apple, peeled, cored, and chopped 3 thyme sprigs 2 Turkish bay leaves or 1 California 3 1/2 cups reduced-sodium chicken broth 2 cups water 1 to 1 1/2 teaspoons cider vinegar Preparation: Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. Pur�e about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
*Farmhouse Herbed Stuffing* Ingredients: 8 tablespoons (1 stick) unsalted butter 2 medium onions, cut into 1/4-inch dice (about 3 cups) 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups) 1 (14-ounce) package seasoned bread stuffing cubes 1/3 cup fresh parsley, chopped 1 teaspoon celery salt 1 teaspoon dried sage, crumbled 1 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey. Preparation: In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, saut�, stirring often, until heated through, about 5 minutes.) Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe . If baking entire recipe as side dish: Preheat oven to 350�F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately. Variations: Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, saut� 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350�F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
*Fava Bean, Asparagus, and Arugula Salad with Pecorino (Fava Beans/Asparagus)* yield: Makes 4 first-course or lunch main-course servings active time: 1 1/2 hr total time: 1 1/2 hr This salad was inspired by a couple of dishes our food editors encountered at restaurants in Rome. Ingredients: 1/2 lb medium asparagus, trimmed 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans) 2 tablespoons extra-virgin olive oil 1/4 lb arugula, coarse stems discarded 1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano 2 teaspoons balsamic vinegar Preparation: Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar. Cooks' notes: � Fava beans can be blanched and peeled 1 day ahead and chilled in a sealed plastic bag. � Be aware that fava beans can cause a potentially fatal food intolerance in some people of Mediterranean, African, and Pacific Rim descent.
*Fennel Spiced Prawns with Citrus Salad (Naval Oranges)* Ingredients: 12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined 1 tablespoon Fennel Spice Rub, recipe 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 blood orange 1/2 large grapefruit 2 naval or other large oranges Salt and pepper 1 large bunch watercress Directions: Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight. Preheat the oven to 400 degrees F. Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer. Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve. To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature. Fennel Spice Rub: This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: about 1 1/4 cups Prep Time: 10 minutes
*Fettuccine with Fresh Fava Beans and Pancetta (Fava Beans)* Servings: 4-6 Level: Easy Cook Time: 15 Minutes. Ingredients: 2 pounds fresh fava beans, in their shells 1 pound dried fettuccine 1/4 cup extra-virgin olive oil 1 medium onion, chopped 1/4 pound thinly sliced pancetta, chopped 3 cloves garlic, minced 1/2 head escarole, torn into bite-size pieces 2 tablespoons heavy cream Salt and freshly ground black pepper 1/2 cup finely grated Pecorino Romano, plus more for passing if desired Directions: Shell the fava beans and blanch in boiling salted water for 2 minutes. Drain and, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side. Heat a large pot of salted water to a boil and cook the fettuccine, stirring often, until al dente. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and pancetta and cook until the onion is soft and the pancetta begins to crisp, about 7 minutes. Add the garlic and cook for 1 minute. Add the favas and escarole to the pancetta and cook until the beans are tender, about 5 minutes. When the pasta is al dente, drain, reserving 3/4 cup of the cooking liquid. Add the pasta, reserved cooking liquid, and heavy cream to the fava mixture and cook, tossing to mix thoroughly, until everything is heated through. Season to taste with salt and freshly ground black pepper. Garnish with 2 tablespoons grated Pecorino Romano and serve immediately. Pass the extra grated cheese at the table.
*Fettuccini with Walnuts and Parsley (Parsley)* Cook Time:20 min Level: Easy Yield: 4 servings, serving size 2 1/2 cups Ingredients: 12 ounces (3/4 box) whole-wheat fettucine 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish 1/4 cup olive oil 5 cloves garlic, minced 1/2 cup low-sodium chicken stock 1/2 cup chopped parsley leaves, plus more for garnish 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1-ounce grated Parmesan (about 3/4 cup) 2 cups arugula leaves, gently packed Directions: Cook the pasta al dente according to package directions, then drain in a colander. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
*Filet of Halibut served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges* Ingredients: 2 tablespoons olive oil, plus 2 teaspoons 1 medium onion, sliced 2 pounds fingerling potatoes 1 cup sugar 1 cup Champagne vinegar 1 blood orange, juiced 4 tablespoons unsalted butter, plus 1 teaspoon 6 halibut fillets 1 teaspoon Essence, recipe follows Salt and pepper 1/2 pound pea shoots 2 blood oranges, cut into wedges for garnish Directions: Preheat the oven to 375 degrees F. In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast until golden and tender, about 30 to 40 minutes. In a medium saucepan, add sugar, vinegar and blood orange juice and bring to a boil. Reduce by 1/2 and set aside. In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Essence, salt and pepper. Place fish in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time. Place the pea shoots in a bowl. Toss with some extra-virgin olive oil and season with salt and pepper. To plate, place potatoes on the bottom of the each plate and top with 1 fillet. Place a mound of pea shoots on each fillet. Drizzle gastrique around the plate and garnish with blood orange slices. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
*Fire Roasted Artichokes with Herb Aioli* Servings: 2 Level: Intermediate Cook Time: 45 Minutes Ingredients: 2 tablespoons chopped garlic 1 tablespoon chopped shallot 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon chopped basil or cilantro Salt and pepper 2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed Herb Aioli: 1/3 cup stale bread crumbs 1/2 tablespoon white wine vinegar 6 to 8 cloves garlic 1/2 teaspoon salt 6 egg yolks 1 1/2 cup olive oil White pepper Hot pepper sauce 1/4 cup fresh basil or cilantro Caviar, for garnish Directions: Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes. To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine. Preheat a grill. Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.
*Fish Fillet with Clam Sauce (Sand Sole)* Servings: 4 Ingredients: 4 (1 -- pound) flat fish such as sole, flounder, sand dab, or fluke 1 cup dry white wine 2 shallots or 1 medium onion, finely chopped 1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed 1 tablespoon unsalted butter or olive oil 1 tablespoon fresh lemon juice 2 tablespoons finely chopped parsley Thickeners (optional ): 1 tablespoon beurre manie (11/2teaspoons butter worked to a paste with 11/2 teaspoons flour0 1/2 cup heavy cream or 1/4 cup garlic, potato, asparagus, or sorrel puree Directions: Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water. Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish.
*Five Spice Beef and Pepper Stir Fry (Bell Peppers/Onions)* Servings:4 Level: Intermediate Ingredients: Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions 2 cups beef broth or stock, paper container or canned 2 tablespoons wok or clear oil, 1 turn of the pan 1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced 2 green bell peppers, seeded and diced into 1-inch pieces 1 medium onion, diced 1/2 cup dry cooking sherry 2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari) 2 tablespoons cornstarch 1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market Cracked black pepper 3 scallions, thinly sliced on an angle, for garnish 1/2 cup smoked whole almonds, available on snack aisle, for garnish Directions: Boil water for rice and prepare to package directions. Place beef broth in a small pot over low heat to warm the liquid. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
*Five-Spice Pork and Green Bean Stir-Fry (Ginger/Green Beans/Garlic/Cabbage)* Servings:4 Ingredients: 3/4-pound piece well-trimmed boneless pork loin For sauce: 3 garlic cloves 2 teaspoons minced peeled fresh gingerroot 2/3 cup water 1/4 cup soy sauce 1/4 cup mango chutney such as Major Grey's 1 teaspoon Chinese five-spice powder 1/2 teaspoon sambal oelek (Indonesian chili paste) 1 medium red onion 1/2 pound fresh green beans a 3/4-pound piece green cabbage (about 1/2 medium head) 1/4 cup packed coriander leaves 4 1/2 tablespoons peanut oil 1/2 pound fresh bean sprouts (about 2 cups) 1 cup snow-pea shoots or daikon (Asian radish) sprouts 2 teaspoons Asian sesame oil Preparation: Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper. Make sauce: Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined. Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander. Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl. Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl. Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste. Serve stir-fry over rice.
*Focaccia with Rosemary and Grapes (Rosemary/Grapes)* Servings: 4-6 Cook Time: 25 Minutes Ingredients: 1 pound pizza dough 2 tablespoons extra-virgin olive oil Coarse sea salt, for sprinkling 1 garlic clove minced 1 shallot, cut into thinly sliced rounds 1 tablespoon fresh rosemary leaves 1/2 cup green grapes 1/2 cup red grapes Directions: Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet. Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
*Fresh Grated Beet Salad with Apples, Carrots & Mint (Carrots/Beets) Recipe by Julia Pickslay* Recipe given by Julia Pickslay Ingredients: 2 Large Beets 1 Lg Carrot (or 2 small) 1 lg Apple 1/4 C finely minced fresh mint 1/4 C finely minced parsley 1/2 C apple cider vinegar 1/4 mild olive oil Optional Toppings: 1-2 ounces sheep's milk feta 1/4 C walnuts, toasted in 375 degree oven for 15 minutes Put on dark shirt or apron. Place large bowl in sink followed by large grater (in bowl). Grate beets, carrots, and apple into large bowl. Add finely minced mint, parsley, cider vinegar and olive oil. Toss well. Let sit, in refrigerator for 15-30 minutes allowing flavors to meld. Toss well again and serve. For a light meal, top with walnuts and Feta.
*Fresh Grilled Halibut with char-grilled corn salsa Pescado* Ingredients: 2 pounds freshy fresh halibut Olive oil to coat Fresh cracked pepper and coarse salt Le salsa 3 ears of fresh corn outer husks removed Basket fresh grape or small heirloom tomatoes 1 jalapeno seeded if you dont like it HOT! 1 cup fresh basil finely sliced lengthwise 1 perfect avocado chopped 1 red bell pepper finely chopped 1 yellow bell pepper finely chopped 2 limes freshly squeezed with pulp! 1 cup GOOD olive oil try it with flavored olive oil. Salt and pepper to taste Directions: Heat grill to high. Place corn on grill and immediately turn the temperature down to medium-high. The corn will cook for 10-15 minutes and needs to be rotated every few minutes so it cooks evenly. The corn will be cooked when the kernels turn a golden yellow and some have char marks this will ensure the corn is oh-so sweet! Pat down halibut with a moist paper towel. Massage olive oil into fish with enough to cover and generously sprinkle with salt and pepper. Place in a tinfoil tent and cover tightly so the heat does not escape while grilling. Place over medium high heat on the grill and cover. Cook for 8-10 minutes rotating the fish on the grill. If you check the fish, make sure you reseal the tinfoil tightly. While the fish is cooking, prepare the fresh salsa. Using a sharp knife, remove the corn kernels from the ears of corn directly into a medium sized bowl. Discard the core. Add the remaining 6 ingredients to the grilled corn. Add the olive oil and fresh lime, salt and pepper. Gently toss together. You do not want to over mix the salsa - a few good turns should do it just right! Taste and adjust accordingly. Remove the fish from the grill. Plate the fish over some fresh arugula or sauted spinach and top with the grilled corn salsa. Voila! Bon Appetito!
*Fresh Lemon and Lavender Ice Cream* Yield: 1 Quart Cook Time: 20 Minutes Ingredients: 3/4 cups granulated sugar 2 lemons, zested 1/2 cup fresh lavender or 1/4 cup dried lavender 2 cups whole milk 2 cups heavy cream 8 egg yolks 12 thin slices fresh lemon 12 small sprigs fresh lavender Directions: In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers' directions.
*Fried Artichokes* yield: Makes 4 hors d'oeuvre servings Fried artichokes are usually served whole in Rome as a primo piatto, but we found that cutting them into wedges before frying made them a finger-friendly and addictive hors d'oeuvre. Active time: 1 hr Start to finish: 1 hr Ingredients: 2 lemons, halved 4 large artichokes (3/4 lb each) 6 cups olive oil or vegetable oil Preparation: Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl. Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half. Trim 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin). Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges. Cut out purple leaves and fuzzy choke. Rub cut surfaces with remaining lemon half and put in bowl of acidulated water. Trim remaining artichokes in same manner. Drain artichokes well on paper towels and pat dry. Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220�F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain. Continue to heat oil over moderate heat until thermometer registers 375�F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds. (Return oil to 375�F between batches.) Drain well on paper towels and season with salt. Cooks' note: � Artichokes can be simmered in oil (at 220�F) 4 hours ahead. Drain artichokes and keep at room temperature, then fry just before serving.
*Fried Green Tomatoes (recipe by Jessica at Pepper Creek Farms)* Ingredients: 4 Green Tomatoes 1/2 C Buttermilk 1 C Flour 1/2 C Cornmeal 2 Tsp. Kosher Salt 1/4 Tsp. Black Pepper 1/4 C Pecorino Romano (optional) 1/2" Oil in skillet on Medium heat Directions: Roll Tomato slices in flour. Dip in egg mix and the dredge in flour mix. Fry in pan for a couple of minutes on each side. Option: Top with goat cheese or buffalo mozzarella, sweet tomato sauce or infused olive oil and basil leaves.
*Fried Green Tomatoes Recipes (Green Tomatoes)* Ingredients: Oil 4 green tomatoes, cut into 1/4-inch rings Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows Directions: In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce: Buttermilk Dipping Sauce: 1 cup apple cider 1 tablespoon brown sugar 3/4 cup buttermilk 3/4 cup mayonnaise 2 tablespoons Neelys BBQ sauce 1 lime, juiced 4 scallions, sliced thin Kosher salt and freshly ground black pepper In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
*Fuji Apple Tarte Tatin (Fuji Apples)* Servings: 8 Level: Easy Nonstick vegetable oil spray 8 medium Fuji apples 1 cup sugar 6 tablespoons water 1/4 cup (1/2 stick) unsalted butter 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed Preparation: Position rack in top third of oven and preheat to 425�F. Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside. Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes. Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes. Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact, about 1 1/2 hours. Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use. Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 20 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours. Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve.
*Garbanzo Bean and Zucchini Salad* Servings: Ingredients: Vinaigrette: 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Salad: 1 cup garbanzo beans 2 medium zucchini, diced into 1/4-inch pieces 1/2 cup frozen corn, thawed 1/2 small red onion, thinly sliced, rinsed 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips 1-ounce Parmesan, crumbled into 1/4-inch pieces Directions: For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
*Garlic and Olive Oil Smashed Yukon Gold Potatoes* Servings: 4 Ingredients: 2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges 6 tablespoons olive oil, divided 5 large garlic cloves, peeled, halved 1 teaspoon chopped fresh thyme Preparation: Steam potato wedges until very tender, about 15 minutes. Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; saut� until golden, about 6 minutes. Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
*Garnet Yams w/Maple syrup, walnuts and brandied raisins* 12 Servings. Ingredients: 1/2 C brown raisins 1/2 C golden raisins 1/4 C brandy. 5 Pds. Garnet yams, peeled, cut into 3/4-inch cubes 3/4 C pure maple syrup 1/2 C golden brown sugar 1/4 C unsalted butter 1 1/2 C walnut pieces, toasted Combine raisins, brandy in small bowl; soak 30 min to 1 hr. Cook yams in boiling salted water till barely tender, about 8 min. Transfer yams to baking sheet to cool. Bring 3/4 C maple syrup, 1/2 C brown sugar, butter to boil in a heavy med. saucepan over med. heat, stir until sugar dissolves, about 2 min. Butter 15x10x2 glass baking dish. Drain raisins (reserve brandy for another use). Combine all ingredients in a large bowl, toss gently to coat evenly, careful to keep yams intact. Transfer to prepared baking. Preheat oven to 350 F. Bake uncovered until syrup is thick and bubbling, basting occasionally, about 55 min. Let stand 10 minutes and serve. Can be made up to 2 hrs. ahead. Let stand at room temperature.
*Genovese-style Artichokes (Artichokes)* Ingredients: 3 tablespoons olive oil, plus 1/4 cup 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups) 1 onion, diced 4 garlic cloves, chopped 4 slices prosciutto (about 2 ounces), chopped 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan 1 teaspoon salt 1/2 teaspoon pepper 4 fresh artichokes, trimmed and cleaned 2 cups white wine Directions: In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
*Glazed Carrots* Servings: 4 Level: Easy Cook Time: 15 Minutes Ingredients: 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick 1 ounce (2 tablespoons) unsalted butter Heavy pinch kosher salt 1 cup good-quality ginger ale 1/2 teaspoon chili powder 1 tablespoon chopped fresh parsley leaves Directions: In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
*Goat Cheese-Coated Grapes* Prep Time: 25 Minutes Level: Easy Ingredients: 16 ounces goat cheese, at room temperature 12 ounces cream cheese, at room temperature 2 tablespoons mascarpone or sour cream 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) 1 pound red seedless grapes, stems removed and wiped clean 2 cups finely chopped lightly toasted pecans Directions: In a bowl fitted with an electric mixer, cream together the goat cheese, cream cheese, mascarpone and liqueur. Working 1 at a time, spoon about 2 teaspoons of the cheese mixture around each grape, rolling between your hands to coat evenly. Place on a dish and refrigerate until slightly set, about 20 minutes. In a shallow dish, place the pecans. Roll the cheese-coated grapes in the pecans and place on a platter. Chill until set 30 minutes to 1 hour. Serve.
*Golden Beet Carpaccio Salad (Golden Beets)* Servings: 4-6 Level: Easy Cook Time: 1 Hour Ingredients: 1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed Chile Oil: 1/3 cup olive oil 1 red jalapeno chile, stemmed, seeded, and minced Salad: 1 tablespoon distilled vinegar Kosher salt and freshly ground black pepper 1/3 cup gorgonzola cheese, crumbled 1 cup baby arugula Directions: Preheat the oven to 400 degrees F. Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.) For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.) Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.
*Grandma's Sweet Hubbard Squash Custard Pie (Pumpkin Pie)* Ingredients: 2 1/2 pounds hubbard squash - cut into chunks and seeds removed 1/2 cup firmly packed dark brown sugar 3 large eggs 1/2 cup heavy cream 1 1/2 teaspoons apple pie spice 1/2 teaspoon salt 2 tablespoons salted butter, softened 1 (9 inch) unbaked pie crust Directions: 1.Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. 2.Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon. 3.Reduce temperature setting on oven to 375 degrees F (190 degrees C). 4.Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. 5.Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
*Grape Chutney (Red/Green Grapes)* Yields: 1 1/2 Cups 1 medium red onion, finely chopped (3/4 cup) 1 tablespoon vegetable oil 1/4 cup Tawny Port 1/4 cup veal demiglace or stock 1/2 cup quartered seedless green grapes 1/2 cup quartered seedless red grapes 1/2 tablespoon finely grated peeled fresh ginger 1/2 tablespoon mustard seeds 1/2 tablespoon balsamic vinegar, or to taste 1 teaspoon kosher salt 1/2 teaspoon black pepper Preparation: Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper. Cooks' note: � Chutney can be made 1 day ahead and chilled, covered.
*Grapefruit Cake with Grapefruit Cream Cheese Frosting (Grapefruit)* Servings: 8 Level: Easy Bake Time: 25 Minutes Ingredients: 1 1/2 cups cake flour, sifted 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup water 1/4 cup vegetable oil 1/2 teaspoon grapefruit zest 3 tablespoons grapefruit juice 3 egg yolks 3 eggs whites 1/4 teaspoon cream of tartar Directions: Preheat oven at 350 degrees F. Line a 9-inch cake pan with waxed paper and spray with nonstick oil. Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil, zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture. Pour batter into prepared cake pan. Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half. Grapefruit Cream Cheese Frosting: 2 (6-ounce) packages cream cheese 2 teaspoons grapefruit juice 1 teaspoon grapefruit zest 3/4 cup powdered sugar, sifted 6 to 8 drops yellow food coloring 1 (1-pound) can grapefruit sections, well drained Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.
*Gratin of Artichoke and Swiss Chard* Servings: 6 Level: Easy Ingredients: 1 lemon, juiced Kosher salt 4 large artichokes 4 tablespoons unsalted butter 1 medium onion, thinly sliced Freshly ground black pepper 6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried 1 cup heavy cream 1/2 cup grated Parmesan, preferable Parmigiano-Reggiano 1/2 cup seasoned bread crumbs Directions: Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt. Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool. Trim the rest of the leaves off the artichokes and scrape out the chokes � the fuzzy centers � with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds. Heat the oven to 375 degrees F. Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes. Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, but keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine. Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.
*Gratin with Asparagus* Servings: 4 Level: Easy Cook Time: 15-20 Minutes Ingredients: 4 1/2 tbsp unsalted butter, melted 15 asparagus spears small bunch of lemon thyme, leaves only generous 3/4 cup cr�me fra�che 1 tbsp Dijon mustard sea salt and freshly ground black pepper 1 cup fresh white bread crumbs 3 1/2 ounces Parmesan, freshly grated 2 tbsp minced curly parsley Preparation: Preheat the oven to 450�F (convection oven to 425�F). Brush a copper or ceramic gratin dish with a little of the melted butter. Trim the asparagus: you will find that white asparagus needs to be trimmed much higher�roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish. Now put the cr�me fra�che and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste. Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine. Pour the mustardy cr�me fra�che over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.
*Green Bean Casserole- Two Versions* Servings: 6 2 Versions of Casserole Ingredients: Green Bean Casserole I: 1 pound green beans One 10 3/4-ounce can condensed cream of tomato soup 3 tablespoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon paprika Au Gratin: Dry bread crumbs (Paprika�about 1/2 teaspoon per cup) Dots of butter Grated Cheddar, Romano, or Parmesan Green Bean Casserole II: 1 pound green beans Butter for greasing baking dish 3/4 cup milk One 10 3/4-ounce can condensed cream of mushroom soup 2/3 cup canned French-fried onion rings, plus additional 1/2 cup Salt and black pepper to taste Preparation: Green Bean Casserole I: Preheat the oven to 350�F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish. In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour Top with au gratin ingredients, below. Heat in broiler until the cheese is melted. Au Gratin: Completely cover the food with bread crumbs paprika, butter and cheese. Place the dish in a preheated 350�F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created. Green Bean Casserole II: Preheat the oven to 350�F. Wash and trim the stem ends from green beans. Place in a buttered baking dish. Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste Pour over beans and bake, uncovered, about 30 minutes. Sprinkle with 1/2 cup canned French-fried onion rings. Bake until browned, 5 to 10 minutes.
*Green Bean Tomato Salad with Basil and Feta Cheese (Green Beans/Basil/Tomatoes)* Ingredients: 1 lb. Steamed Green Beans 1 lb. Chopped Tomatoes 1 1/2 oz. Fresh Basil 1/4 C. Balsamic Vinegar Crumbled Feta Cheese Directions: Steam green beans, toss with tomatoes, basil and balsamic vinegar. Top with crumbled Feta cheese. Serve hot or cold. Recipe compliments of SLO Grown Produce.
*Green Beans w/Pepitas* 8 Servings. 1 Pd green beans trimmed 2 Tbsp olive oil divided 1/2 C pepitas (shelled raw pumpkins seeds) Coarse Kosher salt 2 Tsp. chopped fresh Rosemary 1 Lg. garlic clove, minced Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 min. Drain beans and cool in colander. Cut beans into 1-inch pieces. Heat 1 Tbsp. oil over medium heat. Add pepitas. Toss until starting to pop and brown, about 8 min. sprinkle with soarse salt and pepper. Transfer to plate. Heat remaining oil. Add rosemary & garlic stir 15 sec. Add all ingredients together, toss till heated through about 2 min. Season to taste with coarse salt and pepper. Enjoy!
*Green Beans with Blackened Sage and Hazelnuts* Servings: 8 Ingredients: 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 cup chopped fresh sage 3 cloves garlic, finely chopped 2 pounds green beans, trimmed 1/2 teaspoon salt 1/4 cup hazelnuts, chopped Preparation: Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.
*Green Chili Mashers (Russet Potatoes)* Servings: 6 Level: Easy Cook Time: 15 Minutes Ingredients: 2 pasilla peppers 1 serrano pepper 1 tablespoon canola oil 2 pounds russet potatoes, peeled and quartered 1/2 cup sour cream 1/4 cup 2 percent milk 1/4 cup butter, unsalted 1 cup shredded pepper jack 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1/4 cup chopped cilantro leaves, for garnish 1/4 cup cotija cheese, for garnish, optional Directions: Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside. Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
*Green Chili Stew (potatoes/onions/garlic)* Servings: 4 Ingredients: 5 medium potatoes, peeled and diced 1/2-inch pieces 3 carrots, peeled and cut into 1/2-inch pieces 3 stalks celery cut into 1/4-inch pieces 1/2 yellow onion, chopped 2 tomatoes, chopped 2 teaspoons meat seasoning (1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon ground celery seed, 1/2 teaspoon salt) 1/2 cup prepared basic green chile 1 pound beef stew meat or 1 pound pork butt Water to cover Salt and pepper to taste Preparation: Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes. Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes. Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.
*Green Onion Hashbrown Potatoes* Servings: 3-4 Level: Easy Cook Time: 10 Minutes Ingredients: 2 or 3 large leftover baked potatoes 1 tablespoon vegetable oil 2 tablespoons butter 5 scallions, finely chopped, whites and greens Salt and pepper or steak seasoning blend Directions: Scoop cooked potatoes from shells and coarsely chop. Heat a medium nonstick skillet over moderate heat. Add oil and butter to the pan. When butter melts into the oil, add green onions and cook 1 minute. Add potatoes and cook, turning occasionally, until potatoes are crusted and golden and onions begin to brown at edges.
*Greens and Andouille (Kale/Mustard/Dandelion Greens)* Servings: Level: Easy Cook Time: Ingredients: 1 pound spicy, bitter greens such as mustard or dandelion greens Salt 2 tablespoons extra-virgin olive oil 3/4 to 1 pound andouille sausage, chopped or crumbled, parcooked or fresh 1 medium onion 1/2 cup chicken stock 2 tablespoons cider or wine vinegar Sprinkle sugar Salt and freshly ground black pepper Nutmeg, freshly grated Directions: Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.
*Griled Vegetable Salad (Crook Neck Squash/Zucchini/Red Onion/Eggplant/Garlic/Bell Pepper)* Servings: 4-6 Level: Easy Ingredients: 2 medium red onions 1 to 2 cloves garlic, minced 2/3 cup olive oil 1/4 cup red wine vinegar 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 bunch fresh oregano or marjoram leaves, washed and chopped roughly 1 medium or 2 small Japanese eggplants 1 each zucchini and yellow crookneck squash, trimmed 1 large red bell pepper, stemmed and seeded 1 bulb of fennel, trimmed and scrubbed Lettuce Directions: Preheat broiler or grill. Place whole onions, unpeeled, on a small foil-covered baking pan under broiler or directly on a moderately hot grill and cook, turning every 8 to 10 minutes for 20 to 30 minutes or until charred on the outside and soft all the way through. Set aside to cool. Make vinaigrette by whisking together the garlic, olive oil, red wine vinegar, salt, pepper and chopped oregano. Trim the ends from the eggplant, squashes, peppers and fennel, cut in quarters lengthwise and toss in a bowl with half the vinaigrette. Grill or broil slowly until lightly golden and cooked through--about 5 to 10 minutes for squashes, peppers and eggplant, 15 minutes for fennel. Cut vegetables in 2-inch pieces and toss in remaining vinaigrette, then serve on lettuce-lined plates.
*Grilled Artichokes with Bacon and Rosemary Dip* 12 Appetizer Servings Level: Easy Ingredients Artichokes: * 6 medium fresh artichokes * 8 cups water * 2 lemons, cut in half * Dip: * 4 strips bacon * 1 cup mayonnaise * 1/4 cup sour cream * 1 1/2 tablespoons chopped fresh rosemary * * Nonstick, nonflammable cooking spray * Fresh rosemary sprig, for garnish Directions For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the top. In a large Dutch oven, combine the water and lemons. Bring to a boil over medium-high heat. Add 3 artichokes and boil for 7 minutes. Using a slotted spoon, remove the artichokes and drain. Repeat with the remaining 3 artichokes. Cool the artichokes and cut in half lengthwise. Scrape and discard the fuzzy choke from each artichoke half. Set the artichoke halves aside. For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings. Crumble the bacon. In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary. Chill thoroughly. To serve: Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat. Arrange the artichokes, cut-side down, on the grill rack. Grill until tender, about 5 minutes on each side. Serve with the dip and garnish with a rosemary sprig.
*Grilled Asparagus & Melon Salad* Servings: 4-6 Level: Easy Cook Time: 20 Minutes Ingredients: 2 ounces thinly sliced prosciutto 1 pound asparagus, trimmed 2 teaspoons extra-virgin olive oil, plus 2 tablespoons Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes 2 tablespoons pine nuts, toasted* see Cook's Note Directions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender. In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined. Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve. *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
*Grilled Asparagus with Green Peppercorn Vinaigrette* Ingredients 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons green peppercorns in brine, drained 1 pound fresh asparagus, trimmed 2 tablespoons canola oil Directions: Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated. Heat the grill to high. Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes. Place grilled asparagus on a platter and drizzle the vinaigrette over the top.
*Grilled Asparagus with Lemon and Garlic (Asparagus)* Servings: 8 Level: Easy Cook Time: 14 Minutes Ingredients: 1 pound asparagus 3 tablespoons olive oil 2 cloves garlic, finely minced 1 teaspoon grated lemon zest 1/4 teaspoon paprika Salt and freshly ground black pepper Directions: Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.
*Grilled Bruschetta with Grilled Red/Yellow Peppers with Gorgonzola and Basil Oil (Red/Yellow Peppers/Basil)* Cook Time: 5 Minutes Level: Easy Servings: 4 Ingredients: 3/4 cup extra-virgin olive oil 1/3 cup fresh basil leaves Salt Freshly ground black pepper 12 (1/2-inch) thick slices French baguette 12 ounces Gorgonzola, at room temperature 2 red bell peppers, grilled, peeled, seeded and thinly sliced 2 yellow bell peppers, grilled, peeled, seeded and thinly sliced Directions: Heat the grill to high. Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl. Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.
*Grilled Brussels Sprouts* Servings: 4 Cook Time: 13 Minutes Level: Easy Ingredients: 1 pound Brussels sprouts, as uniform in size as possible 2 tablespoons olive oil 1 tablespoon minced garlic 1 teaspoon dry mustard 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: *Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible. Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
*Grilled Chicken and Avocado Napoleon's (Avocado's/Spinach)* Servings: 4 Level: Intermediate Cook Time: 40 Minutes Ingredients: 2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles 4 (4-ounce) boneless and skinless chicken breast halves Kosher salt Olive oil, for drizzling 3 tablespoons reduced fat mayonnaise 1/4 teaspoon cayenne pepper 1/2 large avocado, thinly sliced into 8 pieces 2 cups baby spinach leaves Directions: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool. Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool. In a small bowl, mix together the mayonnaise and cayenne pepper. To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top. Arrange the Napoleons on a platter and serve.
*Grilled Chicken and Peaches with Chipotle-Peach Dressing* Servings: 4 Cook Time: 30 Minutes Ingredients: Nonstick vegetable oil spray 1/3 cup peach preserves 1/3 cup peach nectar 4 teaspoons red wine vinegar 2 teaspoons adobo sauce from canned chipotle chiles 2 teaspoons extra-virgin olive oil plus additional for brushing 1 teaspoon chopped fresh cilantro plus sprigs for garnish 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges 4 boneless chicken breast halves with skin Preparation: Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl. Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side. Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.
*Grilled Chicken with Arugula Pesto (Arugula/Basil)* Servings: 4 Level: Easy Cook Time 10 Minutes Ingredients: 1/4 cup sliced or slivered almonds or shelled pistachios 1 cup packed fresh arugula leaves 1/2 cup packed fresh basil leaves 1/2 lemon, juiced 1 clove garlic, grated or minced Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 4 small pieces boneless, skinless chicken breast (tenders removed) Directions: Heat a grill pan to high. Toast the nuts lightly in small skillet over low heat, then add them to a food processor. Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine. With the processor on, stream in the extra-virgin olive oil to form thick pesto. Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side. Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.
*Grilled Corn on the Cob with Dill Butter (Corn/Dill)* Level: Easy Ingredients: * 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes * 1/2 pound unsalted butter, slightly softened * 1/2 cup chopped fresh dill * Salt and pepper Directions: Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.
*Grilled Fish Kebobs with Parsley Butter (Parsley* Cook Time:8 min Level: Easy Yield: 4 to 6 servings Ingredients: Kebobs: 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces) 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces) 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces) 1/2 cup extra-virgin olive oil 1 large lemon, zested and juiced 3 garlic cloves, minced 1 cup chopped fresh flat-leaf parsley 3 tablespoons coarsely chopped fresh thyme leaves 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning Butter: 1 stick unsalted butter, at room temperature 4 cloves garlic, minced 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Special equipment: 10 (8 or 10-inch) skewers* see Cook's Note Directions: Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers. Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside. Notes: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning,
*Grilled Flank Steak with Sauteed Beet Greens & Creamy Horseradish Beets* Servings:6 Ingredients: Beets: 8 medium beets with green tops 2 tablespoons olive oil 1/3 cup cr�me fra�che or sour cream 3 tablespoons prepared white horseradish 2 tablespoons fresh lemon juice 1 tablespoon minced shallot Flank steak: 4 tablespoons olive oil, divided 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh rosemary 1 garlic clove, minced 1/2 teaspoon ground black pepper 1 1 1/2-pound flank steak Nonstick vegetable oil spray Preparation: For beets: Preheat oven to 375�F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes. Whisk cr�me fra�che, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. For flank steak: Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; saut� until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes. Thinly slice steak crosswise. Divide steak among 6 plates; surround with saut�ed beet greens. Mound horseradish beets alongside.
*Grilled Jerk-rubbed Snapper with Avocado Salsa (Avocados)* Cook Time: 20 Minutes Level: Easy Servings: 4 Ingredients: 4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated Jerk Marinade, recipe follows Avocado Salsa, recipe follows Directions: Coat each snapper with 1/4 cup jerk marinade Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa. For the jerk: 1 bunch thyme, picked and chopped 1 bunch cilantro, leaves only, chopped 1 bunch Italian parsley, leaves only, chopped 2 allspice berries 2 cloves Pinch cinnamon 1 Scotch bonnet pepper 4 cloves garlic 2 inches fresh ginger, peeled and chopped 1 bunch scallions, chopped 1/4 cup olive oil 1/4 cup red wine vinegar 1 tablespoon lime juice Puree all ingredients in a blender until smooth. Reserve. Avocado Salsa: 2 to 3 Haas avocados, peeled, seeded, and chopped 4 limes, juiced 1 round, ripe tomato, chopped 1 bunch cilantro, chopped 1 jalapeno, seeded and minced 1/4 cup olive oil Salt and pepper Combine all ingredients together and spoon over snapper when they are cooked.
*Grilled Leeks with Herbed Vinaigrette (Leeks)* Servings: 8 12 medium leeks (about 4 1/2 pounds), trimmed to about 7 inches, split lengthwise to within 1 1/2 inches of the root end, the roots trimmed but the root ends left intact, the tough outer leaves discarded, and the leeks washed well vegetable oil for grilling For the vinaigrette: 4 teaspoons Dijon-style mustard 3 tablespoons white-wine vinegar 1/2 cup extra-virgin olive oil 1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil, and tarragon 1/4 cup finely diced red bell pepper 1/4 cup Kalamata or other brine-cured black olives, pitted and diced fine. Preparation: Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled). Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350�F. oven for 10 minutes, or until they are heated through.) Make the vinaigrette: In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper, and the olives. Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.
*Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette (Grapefruit/Tarragon/Shallots)* Servings: 4 Level: Easy Cook Time: 10 Minutes Ingredients: 1 cup ruby red grapefruit juice 4 lobster tails 1/2 cup plus 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon Essence, recipe follows 2 teaspoons minced shallot 1/2 teaspoon Dijon mustard 1 tablespoon Champagne vinegar 1/4 teaspoon white pepper 1 tablespoon chopped fresh tarragon leaves Directions: Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use. To prepare the dish, set the grill on medium-high. Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and the Essence. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through. Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance. Serve lobsters as soon as they are grilled, drizzled with the vinaigrette. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
*Grilled Peach Salad (Peaches)* Servings: 4 Level: Easy Cook Time: 4 Minutes Ingredients: Dressing: 3 tablespoons rice wine vinegar 1 tablespoon Dijon mustard 1/3 cup olive oil 1/2 teaspoon salt Salad: 3 peaches, pits removed and cut into wedges 1 tablespoon olive oil 1 teaspoon salt 5 cups mesclun greens mix 1/2 cup chopped pecans 1/3 cup crumbled feta cheese Directions: Preheat a grill pan to medium-high heat. Dressing: Combine the rice wine vinegar and Dijon in a small bowl. Slowly pour the olive into the bowl, whisking constantly to emulsify. Season with salt. Salad: Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side. Place the mesclun mix in a large bowl. Add chopped pecans, feta, and cooked peaches. Drizzle salad with dressing and toss to coat.
*Grilled Peaches with Cinnamon Sugar Butter (Peaches)* Ingredients: 1 stick unsalted butter, at room temperature 1 teaspoon cinnamon sugar 2 tablespoons granulated sugar Pinch salt 4 ripe peaches, halved and pitted Canola oil Mint leaves, for garnish Directions: In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
*Grilled Plums with Spiced Walnut Yogurt Sauce ( Plums/Orange)* Servings: 4 Level: Easy Cook Time: 3 MInutes Ingredients: 6 plums, halved and pitted 2 teaspoons canola oil 1 tablespoon honey Pinch ground cinnamon Pinch finely grated orange zest Spiced Walnut Yogurt Sauce, recipe follows Directions: Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce. Spiced Walnut Yogurt Sauce: 1 cup Greek yogurt 1 tablespoon honey 2 tablespoons fresh orange juice 1 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 1/4 cup finely chopped walnuts, toasted Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.
*Grilled Portobello Burger (Spring Mix)* Servings: 7 Cook Time: 10 Minutes Level: Easy Ingredients 7 plum tomatoes, seeded and diced 1/2 cup diced red onion 2 red peppers, grilled, seeds removed 1 cup crumbled feta cheese 1 tablespoon red wine vinegar 1 tablespoon cracked black pepper, or to taste 1 1/2 tablespoons freshly chopped oregano leaves 3 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 tablespoon salt, or to taste 1 tablespoon pepper, or to taste 7 portobello mushroom caps, stems and gills removed 7 sourdough rolls, split in 1/2 2 cups spring mix greens Directions: Preheat the grill 350 degrees F. In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside. In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.
*Grilled Santa Barbara Prawns with Blood Orange Glaze* Cook Time:8 min Level: Easy Yield: 8 servings Ingredients 16 (U-10) Santa Barbara Prawns, cleaned, deveined 2 cups Blood Orange Sauce, recipe follows Kosher salt Cracked black pepper Directions: Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through. Blood Orange Sauce: 1 cup blood orange juice (about 6 blood oranges) 2 shallots, finely chopped 1/4 cup red wine vinegar 1/2 cup dry white wine 2 cups good chicken stock 1/2 cup extra-virgin olive oil Salt and ground white pepper Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.
*Grilled Shrimp and Cilantro Pesto Pizza (Cilantro)* Servings: 4 Level: Easy Cook Time: 15 Minutes Ingredients: 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl Cilantro Pesto, recipe follows 8 ounces buffalo mozzarella, thinly sliced Grilled Shrimp, recipe follows Fresh cilantro leaves, for garnish Directions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot. Cilantro Pesto: 3/4 cup fresh cilantro leaves 1/4 cup fresh parsley leaves 2 garlic cloves, coarsely chopped 2 tablespoons pine nuts 1/4 cup grated Parmesan 1/2 cup olive oil Salt and freshly ground black pepper Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Grilled Shrimp: 16 large shrimp, peeled and deveined Olive oil Salt and freshly ground black pepper Preheat the grill to medium-high. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).
*Grilled Shrimp with Mango, Lime and Radish Salsa (Radish/Lime/Mango)* Servings: 6 Level: Easy Cook Time: 10 Minutes Ingredients: 12 large shrimp 1/4 cup extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper Salsa: 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro leaves, chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Directions: In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.
*Grilled Summer Squash* Servings: 4 Level: Easy Directions: Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
*Grilled Thai Beef Salad (Shallots/Basil/Ginger/Cilantro)* Servings: 4 Level: Easy Cook Time: 10 Minutes Ingredients: 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick 3 tablespoons lime juice, divided 3 tablespoons low-sodium soy sauce 3 tablespoons canola oil 2 tablespoon brown sugar 1 teaspoon minced garlic 1 1/2 teaspoons minced ginger 1 1/4 teaspoons red curry paste or chili-garlic sauce 1/2 head red-leaf lettuce, torn (about 6 cups) 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish 1/2 cup cilantro leaves, rinsed and dried 1 cup basil leaves, sliced into ribbons Directions: Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain. Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
*Grilled Yukon Gold Potatoes with Rosemary-Lemon Garlic Vinaigrette (Rosemary)* Servings: 4 Level: Easy Cook Time: 25 Minutes Ingredients: 6 large Yukon gold potatoes, scrubbed Salt 1 teaspoon lemon zest 2 lemons, juiced 4 cloves roasted garlic 1 tablespoon Dijon mustard 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup canola oil Sprigs fresh parsley, for garnish Directions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling. While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using. Heat the grill to high. Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
*Grilled Yukon Potatoes with Rosemary-Lemon- Vinaigrette ( Yukon Potatoes)* Cook Time: 25 min Level: Easy Yield: 4 Servings Ingredients: 6 large Yukon gold potatoes, scrubbed Salt 1 teaspoon lemon zest 2 lemons, juiced 4 cloves roasted garlic 1 tablespoon Dijon mustard 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup canola oil Sprigs fresh parsley, for garnish Directions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling. While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using. Heat the grill to high. Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
*Grilled Zucchini Salad with Lemon-Herb Vinaigrette & Shaved Romano & Toasted Pine Nuts (Zucchini/Pine Nuts/Lemon)* Servings: 4 Level: Easy Cook Time: 5 Minutes Ingredients: 2 medium zucchini, sliced lengthwise into thin strips Canola oil Salt and freshly ground black pepper 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 teaspoon finely grated lemon zest Honey 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish 1/2 cup extra-virgin olive oil Wedge Pecorino Romano, for shaving 2 tablespoons toasted pine nuts Fresh mint leaves, torn Directions: Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
*Guacamole (Avocado's)* Ingredients 4 ripe Hass avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot sauce (recommended: Tabasco) 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Directions: Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
*Guiness Mustard* Yields: 3/4 Cup 1/2 cup coarse-grained Dijon mustard 2 tablespoons regular Dijon mustard 2 tablespoons Guinness stout or other stout or porter 1 tablespoon minced shallot 1 teaspoon golden brown sugar Preparation: Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
*Healthy Carrot Muffins (Carrots/* Cook Time:30 min Level: Easy Yield: 12 servings Ingredients: 3/4 cup all-purpose flour 1/2 cup whole wheat flour 2/3 cup dark brown sugar 2 tablespoons wheat germ 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch fine salt 2 large eggs 1/3 cup vegetable oil 1 tablespoon pure vanilla extract 4 medium carrots, grated (about 2 cups) 1/2 cup canned crushed pineapple, drained Special equipment: 12 cup muffin tin and paper liners Directions: Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
*Herb Roasted Pork Loin with Parsley Shallot Sauce* Servings: 8 Level: Easy Cook Time: 1 hr/15 minutes Ingredients: 2 garlic cloves, minced (1 tablespoon) 1/2 teaspoon salt 2 teaspoons olive oil 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat 1/2 cup Parsley Shallot Sauce, recipe follows Directions: Preheat the oven to 350 degrees F. Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce. Parsley Shallot Sauce: 1 1/2 cups lightly packed flat-leaf parsley leaves 2 tablespoons coarsely chopped shallot 3 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons water 2 teaspoons fresh lemon juice 1/4 teaspoon salt Freshly ground black pepper Combine all ingredients in a blender and puree. Yield: 1/2 cup
*Herbed Spaghetti Squash* Servings:4 Level: Easy Cook Time: 1 Hour Ingredients: 1 small spaghetti squash, about 2 1/4 pounds 2 1/2 tablespoons butter 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Directions: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
*Homemade Thanksgiving Pumpkin Pie (Hubbard/Turban/Pumpkin)* Servings:8 Servings Size Ingredients: 1 unbaked 9-inch deep dish pie pastry (9-10-inch) 2 cups freshly cooked pumpkin, seeded, peeled, mashed 3/4 cup granulated sugar 1/4 teaspoon salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 large eggs, beaten lightly 1 (12 ounce) can evaporated skim milk 1/2 cup skim milk Directions: Prep Time: 15 mins Total Time: 1 1/4 hr 1. (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor). 2. Preheat oven to 400�F and have ready a pie shield and a large rimmed cookie sheet. 3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired. 4. Combine in order the pumpkin,sugar salt, cinnamon, ginger, nutmeg, and cloves. 5. Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin. 6. Pour as much filling as you can into unbaked pie pastry and bake at 400�F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard. 7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips. 8.If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
*Hot and Spicy Tortilla Soup(Jalapeno/cilantro/onion/garlic)* Servings: 4-6 Level: Easy Cook Time: 20 Minutes. Ingredients: 2 tablespoons vegetable oil 1 onion, finely diced 1 yellow bell pepper, diced 1 jalapeno, seeded and diced Salt and freshly ground black pepper 1/2 teaspoon ground cumin 32 ounces low-sodium chicken broth 1 (14.5-ounce) can diced Mexican style tomatoes 1 cup frozen corn kernels, thawed 1/4 cup roughly chopped cilantro, plus 2 tablespoons 1 (12-ounce) boneless skinless chicken breast, diced 1 cup crushed tortilla chips Sour cream, for topping Monterey Jack, shredded, for topping 2 limes, wedged Directions: In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste. Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
*Irish Beef Stew (Potatoes/Carrots)* Servings: 4-6 Ingredients: 1/4 cup vegetable oil 1 1/4 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley Preparation: Heat oil in heavy large pot over medium-high heat. Add beef and saut� until brown on all sides, about 5 minutes. Add garlic and saut� 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saut� vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
*Israeli Couscous with Apples, Cranberries and Herbs (Apples)* Servings: 4-6 Level: Easy Cook Time 20 minutes Ingredients: Couscous: 2 tablespoons olive oil 2 cups Israeli couscous (or barley or orzo) 4 cups low-sodium chicken broth 1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 medium green apple, diced 1 cup dried cranberries 1/2 cup slivered almonds, toasted, see Cook's Note Vinaigrette: 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil Directions: For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly. Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
*Italian Stuffed Mushrooms* 2 tablespoons olive oil 24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved 1/2 cup chopped fresh fennel bulb 1/4 cup chopped drained oil-packed sun-dried tomatoes 3 garlic cloves chopped 1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese 1/2 cup grated Parmesan cheese 1/4 cup (packed) chopped fresh basil 1 large egg Additional olive oil Directions: Preheat oven to 350F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Saute until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.
*Italian Winter Greens with Pear-Walnut Dressing* Servings: 4-6 Level: Easy Prep Time: 10 Minutes Ingredients: 2 medium shallots, finely sliced 1/2 cup grapeseed oil, plus more for pan 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish 2 tablespoons verjus or 1/2 lemon, juiced 2 tablespoons honey Kosher salt and freshly ground black pepper 1 bunch kale 1 bunch rainbow chard 1 bunch beet greens 1/2 cup grated Parmigiano-Reggiano 1 cup toasted walnut pieces Directions: In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy. Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool. Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.
*Jalapeno Cream Cheese Poppers (Jalapenos)* Ingredients: 1 1b. Jalapenos 1 pkge. of your favorite flavored cream cheese 1 lb. maple flavored bacon Directions: Preheat oven to 450 degrees. Cut jalapenos in half lengthwise and clean out seeds. Stuff with cream cheese. Cut bacon in half lengthwise and then in half again. Wrap jalapeno with bacon strips. Broil in oven about 15 Minutes or until bacon is completely cooked. Serve immediately.
*Jalapeno Poppers (Jalapenos)* Yields: 12 snacks Start to Finish: 45 Minutes. Ingredients: 12 fresh jalape�os 3 ounces coarsely grated Cheddar (1 cup) 3 ounces coarsely grated Monterey Jack (1 cup) 1 teaspoon hot sauce 3 large eggs 1 cup plain fine dry bread crumbs 2 teaspoons dried oregano About 4 cups vegetable oil Preparation: Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt. Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape. Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl. Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer. Heat 2 inches oil to 325�F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325�F between batches.
*Jicama, Carrot Orange-Chipotle Slaw* Servings: 6 Level: Easy Prep Time: 8 Minutes Ingredients: 1/4 cup orange marmalade 1 orange, zested and juiced 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use) 1/3 cup white wine vinegar 1/3 cup canola oil 1 pound jicama root, peeled 2 cups shredded carrots 1/4 cup freshly chopped cilantro leaves Directions: Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
*Jicama, Carrot Orange-Chipotle Slaw* Servings: 6 Level: Easy Prep Time: 8 Minutes Ingredients: 1/4 cup orange marmalade 1 orange, zested and juiced 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use) 1/3 cup white wine vinegar 1/3 cup canola oil 1 pound jicama root, peeled 2 cups shredded carrots 1/4 cup freshly chopped cilantro leaves Directions: Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
*Kabocha Squash Cake with Brown Sugar Cream (Kabocha Squash)* Servings: 6 Brown sugar cream: 1 tablespoon water 1/2 teaspoon unflavored gelatin 2 cups heavy whipping cream 1/3 cup (packed) golden brown sugar 3 large egg whites Cakes: 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash) 1 cup whole milk 1 vanilla bean, split lengthwise Nonstick vegetable oil spray 2/3 cup (packed) golden brown sugar 6 tablespoons olive oil 1/4 cup lager (mild-flavored beer) 1 large egg 3/4 cup all purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt Preparation For brown sugar cream: Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight. For cakes: Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 375�F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
*Kale with Panfried Walnuts* Servings: 8 Level: Easy Cook Time Total: 30 Minutes 3 pounds kale, stems and center ribs discarded 1 cup chopped walnuts (3 1/2 ounces) 3 tablespoons vegetable oil 2 garlic cloves, finely chopped Preparation: Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid. Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through. Serve kale warm or at room temperature.
*Kate's Kicked Up Tomatoe Salad (Cherokee Purple/Sun Gold/Cherry Tomatoes)* Prep Time 5 Minutes Level: Easy Servings: 6 Ingredients: 1 loaf Italian bread, such as ciabatta, cut into 1/2-inch thick slices Excellent quality extra-virgin olive oil Kosher salt 2 large ripe red heirloom tomatoes, such as Brandywine, Dutchman, or Giant Belgium 2 large ripe green or black heirloom tomatoes, such as Cherokee Purple, Black Krim, Green Zebra or German Green 2 large ripe yellow or orange heirloom tomatoes, such as Yellow Brandywine, Georgia Streak, Striped German, Orange Strawberry, Kentucky Beefsteak, Old German, Husky Gold, Yellow Brandywine, or Lillian's Yellow 4 ounces young arugula, stems removed, or sprigs of fresh baby herbs, well rinsed and spun dry Herb Vinaigrette, recipe follows 8 ounces assorted red and yellow cherry tomatoes or pear tomatoes, such as Sungold, Yellow Pear, Yellow Currant, or Principe Borghese, halved 6 ounces artisan goat cheese, crumbled Chopped chives, for garnish Directions: Preheat a grill. Brush both sides of the bread slices with olive oil and sprinkle with kosher salt. Place on the grill and grill until crispy and browned. Core the tomatoes and trim the top of each to make a clean slice, discarding the piece around the core. Cut each tomato into 3/4-inch chunks and place in a large bowl. Chiffonade the arugula and add to tomatoes. Drizzle with dressing and gently toss. Divide salad among 6 plates, arrange cherry and pear tomatoes around the edge of the plate, and drizzle lightly with more dressing. Crumble goat cheese over the salad and serve with bread. Garnish with chopped chives. Herb Vinaigrette: 1/4 cup Champagne vinegar 3 tablespoons minced shallots 1 tablespoon Dijon mustard 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup excellent quality extra-virgin olive oil 6 tablespoons minced assorted fresh herb leaves, including basil, parsley, thyme, chives, tarragon, and oregano In a bowl, whisk together the vinegar, shallots, mustard, salt, and pepper. Let sit for 5 minutes. Add the oil in a steady stream, whisking constantly to blend and until emulsified. Add the herbs and whisk to combine. Yield: about 1 1/2 cups
*Kicked Up Cowboy Coffee Drink (Cayenne Pepper)* Servings: 2 Level: Easy Prep Time: 10 Minutes Ingredients: 2 cups brewed chicory coffee, hot 1/4 cup whiskey 1/2 cup cream, heated 2 fresh cayenne peppers Directions: Combine the coffee, whiskey, and cream and stir well. Pour into 2 large coffee mugs. Add 1 cayenne pepper to each mug and stir well. Serve.
*Kickin' Chipotle Fried Chiken Tenders with Cool Cucumber Slaw (Cucumbers)* Ingredients: 1 (7-ounce) can chipotle peppers (including adobo sauce) 1 quart buttermilk 2 pounds chicken tenders 1 cup masa 2 cups panko bread crumbs 2 teaspoons kosher salt 1/2 teaspoon white pepper Canola oil, for frying Cool Cucumber Slaw, recipe follows Cilantro sprigs Cucumber wedges Directions: Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed. Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight. Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet. Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F. Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges. Cool Cucumber Slaw: 2 Armenian or English cucumbers, coarsely shredded 1 teaspoon kosher salt 2 cups Greek yogurt 3 tablespoons lime juice 1 tablespoon\s chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves 1 small carrot, finely shredded 1 scallion, thinly sliced 1/2 teaspoon white sugar Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight. Yield: 6 servings
*King Pao Beef (Bok Choi/Green Onions)* Servings: 1 Level: Easy Prep: 20 Min Cook Time: 7 Min. Ingredients: 1/2 medium onion 10 pieces small dry chile Water 1/2 small can black bean sauce 1 bottle sweet chili sauce 8 ounces tomato paste 4 ounces sugar Vegetable oil, for frying 1 (12-ounce) NY strip steak 1 cup potato starch 1 bunch scallions, chopped 1 bunch cilantro leaves, chopped 6 ounces peanuts 4 pieces choi sum (baby bok choy may be substituted), steamed Directions: Roughly chop and saute the onion. Puree in blender with dry chiles and water. Add black bean sauce, sweet chili sauce, and tomato paste and puree. Adjust flavor with sugar. Add water, as needed, to reach desired consistency. Fill wok with enough oil to fry or poach the beef. Slice the beef into strips and coat lightly with potato starch. Carefully fry in hot oil for 2 minutes. Add enough sauce to coat meat. Just before plating add scallions, cilantro, and peanuts. Garnish with steamed choi sum.
*Kitty's Yam & Pear Kick Butt Kabobs (Yams)* Servings: 2-3 Cook Time: 40 Minutes Level: Intermediate Ingredients: 1 cup white wine 1/4 cup teriyaki sauce 1 large yam, chopped into 1 to 1 1/2-inch cubes 2 zucchini, cut into 1-inch chunks 2 firm pears (too ripe and this recipe doesn't work as well) chopped into 1 to 1 1/2-inch cubes@ Directions: Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better). Fire up the grill to medium-high. Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve.
*Kiwi Cooler (Kiwi/Oranges)* Ingredients: 8 kiwis, peeled and chopped 4 cups Sprite Juice of 2 oranges Ice cubes Directions: Pulse the kiwis in a blender until smooth, strain the juice. Place the kiwi juice, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among the glasses
*Korean-style BBQ Short Ribs with Cucumber Kimchi (Pickling Cucumbers/Carrots/Garlic/Peppers/Scallions)* Cook Time: 30 Minutes Level: Easy Servings: 4 Ingredients 4 large short ribs 2 scallions, chopped 3 garlic cloves, minced 1/2 cup soy sauce 1/4 cup sesame oil 1 teaspoon sesame seeds 2 tablespoons sugar 1/4 teaspoon black pepper 1 tablespoon sake (recommended: Han Soju) Cucumber Kimchi, recipe follows, optional Directions: Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone. Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor. Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy! Cucumber Kimchi: 5 small pickling cucumbers 2 tablespoons salt 2 cups water 1 pound Chinese turnips, some julienned and some cut into circles 1/4 cup julienned carrot 2 cloves garlic, minced 2 scallions, julienned 3 hot red peppers, seeded and minced 1 teaspoon minced fresh ginger 1 teaspoon sugar 1 teaspoon salt 3/4 teaspoon cayenne pepper 1 cup chicken stock Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole. Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed. For the stuffing, combine the remaining ingredients except for the chicken stock and mix well. Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.
*Lavender Mustard* Yield: 1 1/2 Cups Level: Easy Prep Time: 5 Minutes Ingredients: 1 cup chopped fresh lavender 1/4 cup honey 1/4 cup balsamic vinegar 1/4 cup Dijon mustard 1/4 cup grain mustard Salt and freshly ground black pepper Directions: Combine all ingredients in a mixing bowl and season with salt and pepper.
*Lavender Short Bread* Yield: 15 Bars Level: Easy Cook Time: 30 Minutes Ingredients: 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons sugar 1 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons dried or fresh lavender flowers Directions: Heat the oven to 350 degrees F. Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out. Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar. Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.
*Lemon Basil Herbed Rice (Lemon Basil/Onions)* Servings: 6-8 Level: Easy Cook Time: 25-30 Minutes Ingredients: 2 Tbsp. of butter 3 Tbsp. finely chopped onions 1 C. uncooked rice 1/4 C. chopped lemon basil 1 small bay leaf 1 Tbsp. chopped parsley Several drops of Tobasco sauce 2 1/2 C. chicken stock Salt and white pepper to taste Directions: Preheat oven to 400 degrees. Melt butter in an oven proof saucepan. Add the onion and cook until it is softened. Add the rice and cook stirring over medium heat for 3 minutes. Add lemon basil, bay leaf, parsley Tabasco, and stock. Bring to a boil, cover tightly and trasfer to oven. Bake 25-30 Minutes or until rice is tender. Add salt and white pepper to taste. With a fork fluff rice and serve. Recipe compliments of SLO Grown Produce.
*Lemon Ricotta Pancakes with Lemon Curd and fresh Raspberries (Raspberries)* Servings: 4-6 Pancakes Level: Easy Cook Time: 10 Minutes Ingredients: 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons sugar 1 cup ricotta cheese 2 eggs 2/3 cup milk 1 lemon, zested and juiced Butter, for griddle 1 (11-ounce) jar prepared lemon curd Fresh raspberries, for garnish Confectioners' sugar, for garnish Directions: Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.
*Lemon,Garlic,and Cilantro Baked Stuffed Tomatoes* Servings: 4 Level: Easy Cook Time: 15 Minutes. Ingredients: 2 beefsteak tomatoes Salt and freshly ground black pepper 1 cup whole milk ricotta cheese 1 large lemon, zested, about 2 tablespoons 1/4 cup chopped fresh cilantro leaves 3/4 cup flat-leaf parsley, chopped 2 cloves garlic, chopped 2 scallions, finely chopped 1/3 cup grated Parmigiano-Reggiano 1 egg yolk Extra-virgin olive oil, for drizzling Directions: Preheat oven 450 degrees F. For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling. In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
*Lemony Crab Salad with Baby Greens (Spring Mix)* yield: Makes 4 servings active time: 10 minutes total time: 10 minutes Ingredients: 1 pound fresh crabmeat, picked over 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced fresh Italian parsley 1 5-ounce package mixed baby greens (about 8 cups) 1/4 cup extra-virgin olive oil Preparation: In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper. Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
*Low-Fat Vegetable Soup* Servings: 8 Ingredients: 3 medium zucchini, sliced 2 medium carrots, sliced 10 mushrooms, sliced 1 medium onion, sliced 1 10-ounce russet potato, peeled, cut into 1-inch pieces 3 14 1/2-ounce cans vegetable broth 3 cups canned crushed tomatoes with added puree 1 14 1/2-ounce cans stewed tomatoes 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1 tablespoon chopped garlic 1 teaspoon dried basil 1 teaspoon dried oregano Additional chopped fresh parsley Preparation: Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
*Mac-n-Smoked Gouda with Cauliflower (Cauliflower/Onion)* Servings: 4 Level: Easy Cook Time: 25 Minutes Ingredients: Coarse salt 1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta) 1 head cauliflower, cut into florets 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 small onion, finely chopped 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock or broth 3 cups shredded smoked Gouda 1 tablespoon Dijon mustard Freshly ground black pepper Directions: Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot. While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
*Mango Cilantro Relish* Ingredients: 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. Awesome with fresh fish, jerk chicken, or tacos.
*Maple Sweet and White Mashed Potatoes (Yams/White Potatoes)* Servings: 10-12 Ingredients: 5 pounds white potatoes, peeled 3 pounds sweet potatoes or yams, peeled 1 1/2 pounds butter 1/2 cup cream Salt and pepper 3/4 cup pure maple syrup Directions: In a large saucepot, boil white and sweet potatoes together. Cook until soft. Drain off water. Try to get all liquid out of the pot. Add butter, cream, salt, and pepper, and whip until all ingredients are incorporated. Add maple syrup and serve.
*Marinated Asparagus Salad* Servings: 5-6 Level: Easy Cook Time: 10 Minutes. Ingredients: 1 bunch asparagus, trimmed and cooked, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper 1/2 teaspoon garlic salt 1 (0.7-ounce) package Italian