Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

• One can, 15.5 ounces pinto beans, drained

• 3 scallions, including green parts, thinly sliced

• ¼ cup Kalamata olives, pitted, halved

• 12 cherry tomatoes, halved

• 1 bell pepper, seeded, cubed

• 1 avocado, peeled, cubed

• One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

• 1 cup loosely packed parsley, finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper 

• Greens

PREPARATION:

1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

Fluke Tartar with Daikon

Makes 4 servings. 

Local fluke has a sweet mild flavor which I do not tire of in the summer. Daikon is easy to grate and has a nice bite to compliment the fluke. 

INGREDIENTS:

• 1¼  pounds skinless boneless sashimi quality fluke

• 4 scallions including green parts, thinly sliced

• 1 jalapeno pepper seeded, coarsely chopped (See Note)

• 3 tablespoons extra-virgin olive oil

• 3-4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

 GARNISH:

• Large piece of daikon (See Note)

PREPARATION:

1. Pat fish dry, cut into ½ inch squares and place into a bowl. Add scallions, jalapeno pepper, olive oil, lime juice, salt and pepper. Combine and season to taste with lime juice, salt and pepper.  

2. Peel the daikon and grate coarsely.  

3. To serve, arrange the grated daikon on plates with the fluke in the center.   

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves, to avoid irritating your skin or eyes. 

You can grate the radishes on the large holes of a box grater or on a mandolin.

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

• 2 medium to large eggplants, about 1 pound each

• 1/3 cup sesame paste (tahini), mixed well.

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler. 

2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

5. Season well.

6. After refrigeration adjust the seasoning.   

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 3 garlic cloves, finely chopped

• Leaves from 12 thyme sprigs

• 1 teaspoon Kosher salt.

• Freshly ground black pepper

• 2 tablespoons water.

• 12 baby artichokes

PREPARATION:

1. Preheat the oven to 425F.

2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

5. Season to taste with lemon juice, salt and pepper.

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Corn Fritters

Makes 24 hors d’oeuvres. 

Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.

INGREDIENTS:

• ½ cup unbleached all-purpose flour

• 1/3 cup beer

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1 cup  frozen corn kernels, thawed

• 2 tablespoons vegetable oil

PREPARATION:

1. Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.  

2. Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.

3. Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.  

4. Heat the remaining tablespoon of oil and repeat with the rest of the batter.   

NOTE:

The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.  

Eggplant with Parmesan

Makes 4 servings. 

This dish is easy and delicious and makes a nice first course or an accompaniment to fish.

INGREDIENTS:

• 1 large eggplant, about 1 pound 

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1/3 cup imported grated Parmesan cheese

• 4 tablespoons extra -virgin olive oil

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse and dry the eggplant. Trim and discard the ends. Slice into ¼ inch rounds.

3. In a small dish combine salt, pepper and parmesan cheese.  

4. Line a baking sheet with parchment paper and spread the oil evenly. Arrange the eggplant slices side by side on the oiled paper, then turn them over so that they are lightly oiled on both sides. Sprinkle the cheese mixture evenly over the eggplant. 

5. Bake for about 25 minutes; the rounds should be soft and lightly golden. 

Chicken Livers in Sherry Sauce

Makes 2 servings as a main course, 4 servings as a first course. 

This dish is for all seasons and can be prepared in advance and reheated.

INGREDIENTS:

• 1 pound chicken livers

• 1 tablespoon unbleached all-purpose flour

• Kosher salt

• Freshly ground black pepper 

SHERRY SAUCE:

• 1 large Vidalia onion

• ¼ cup vegetable oil

• ¾ cup extra dry light sherry (See Note)

• 1 tablespoon Balsamic vinegar

• 1 teaspoon whole cloves

PREPARATION:

1. Preheat the broiler. 

2. Line a broiler pan with foil.  

3. Pat dry the livers and place on the foil. Broil as close to the heat source as you can for about 5 minutes on each side. The livers should be dry. Let cool. 

4. Spread the flour on a piece of wax paper and season with salt and pepper.  

TO MAKE THE SAUCE:

1. Cut the onion into very thin slices. I use a mandoline.

2. Heat the oil in a medium skillet and sauté the onion over medium high heat, stirring from time to time until golden.  

3. Add the sherry, the vinegar and cloves.

4. Bring to boil and simmer for a few minutes.

TO MAKE THE CHICKEN LIVERS:

1. Dip the liver into the seasoned flour shaking off the excess. Place in the sauce and simmer for a minute. Season to taste with salt and pepper.  

NOTE:

I use the Tio Pepe extra dry light sherry.

Sautéed Portobello Mushrooms

Makes 2 servings. 

This dish has a distinct mushroom flavor enhanced by the truffle oil. I like to serve it as a first course.

INGREDIENTS:

• 3 portobello mushroom caps, each 4 inches in diameter

• 3 garlic cloves, finely chopped

• 4 tablespoons truffle oil

• ¾ cup frozen sweet peas, thawed

• 1 cup loosely packed flat leaf parsley, coarsely chopped.

• 1 -2 tablespoon balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off mushroom stems and discard. Scoop out the gills with a spoon (they are dark and tend to darken the dish making it unappealing). 

2. Wipe the caps with a damp paper towel and slice thinly. 

3. Heat the truffle oil in a wok or skillet, add the garlic and sauté over low heat for a minute. Increase the heat to medium, add the mushrooms and stir until the mushrooms are almost wilted and soft.    Add the peas, parsley and vinegar. Season to taste with vinegar, salt and pepper.  

Roasted Beets

Makes 4 servings. 

I like this dish as a first course, side dish or in a salad. It is good warm or at room temperature.  

INGREDIENTS:

• 5 medium beets

• 1 tablespoon balsamic vinegar

• 2 tablespoons maple syrup

• 2 tablespoons extra -virgin olive oil.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Peel the beets and cut into thick wedges. Place in a bowl and combine with vinegar, maple syrup and olive oil. Season with salt and pepper. 

3. Place the beets, preferably, in a single layer in an ovenproof dish and cover with foil.

4. Roast for 25 minutes. Uncover and roast for another 25 minutes. They should be fork tender.    

Brussel Sprouts with Avocado and Miso

Makes 4 serving. 

I like to serve this dish as a first course.  It has an interesting, well-seasoned flavor. It can be made earlier in the day.

INGREDIENTS:

• 20 Brussel sprouts

• 2 tablespoons extra virgin-olive oil

• Kosher salt

• Freshly ground black pepper  

DRESSING INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• Zest from 1 lime

• 1 ½ tablespoon lime juice

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 2 teaspoons white miso paste

• Kosher salt

• Freshly ground black pepper

• 1 ripe avocado, peeled, diced

GARNISH:

• ¼ cup loosely packed mint leaves, torn into small pieces

• 2 tablespoons sunflower seeds, toasted

PREPARATION:

1. Preheat the oven to 400F.

2. Line a 12x18 baking sheet with foil. 

3. Trim the sprouts, remove outer leaves and quarter. Place on the foil, sprinkle with olive oil, season lightly with salt and pepper and toss to coat. Roast for 20-25 minutes, or until a little browned and tender.  

4. Transfer to a serving dish and cool.   

5. In a medium bowl whisk together the dressing ingredients.

6. Pour ½ of the dressing over the sprouts and coat well.

7. Scatter the avocado over the sprouts. Drizzle with the remaining dressing. Season to taste with salt and pepper and garnish with mint and sunflower seeds.

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Creamy Carrot Soup

Makes 4 servings.

Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.  

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 onion, sliced

• 6  large carrots, about 1 ½ pounds, peeled and sliced

• One 13.5 ounce can unsweetened coconut milk

• 2 cups vegetables broth

• 2-3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION:

1. In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.

2. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.

3. Season to taste with lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

4. Season to taste with lemon juice, salt and pepper.

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Roasted Bell Peppers

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

• 4 bell peppers, orange, red and yellow

DRESSING:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey 

• ¼ cup loosely packed flat leaf parsley

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

Cannellini Dip

Makes 4-6 servings.

This dip is a slight variation on hummus.  I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.

INGREDIENTS:

• One 15 ounce can cannellini beans, drained

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin, approx

• 2-3 tablespoons water

• 2 -3 tablespoons lemon juice 

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon Tabasco Sauce, optional

PREPARATION:

1. Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.  

2. Adjust the consistency and the seasoning to taste.   

Zucchini with Pesto

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

• 4 medium zucchinis, about 6 ounces each

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Parmesan cheese, optional

PESTO:

• 1 cup tightly packed basil leaves

• 2 garlic cloves, quartered

• 2 tablespoons pine nuts

• 3/4 teaspoon Kosher salt

• 4 tablespoons extra- virgin olive oil

• Freshly ground black pepper

TO MAKE THE PESTO:

1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

1. Preheat the broiler.

2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

5. Pesto leftovers can be used for pasta, rice or potatoes.

Cauliflower with Dressing

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons paprika

• Kosher salt

• Freshly ground black pepper

DRESSING:

• ¼ cup extra-virgin olive oil

• 1½ tablespoons capers

• 2 scallions including green parts, finely chopped

• 1 cup tightly packed flat leaf parsley, finely chopped

• Lemon zest from 1 lemon

• 2 tablespoons lemon juice

• 1 teaspoon grainy Dijon mustard

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F.

2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

4. In a small bowl combine the dressing ingredients and season to taste.

5. I like to serve the cauliflower warm with the dressing on the side.  

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.