Cauliflower Soup

Makes 6 generous servings.

I tend to serve this creamy, flavorful soup all year round. It is light enough to whet the appetite. 

INGREDIENTS:

• 4 leeks
• 2 garlic cloves
• 1 large cauliflower, about 3 pounds, or 2 small ones
• 3 tablespoons extra- virgin olive oil
• 4 ½ cups chicken broth
• 1 teaspoon Madras curry powder, approximately
• Kosher salt
• Freshly ground black pepper
• Toasted sunflower seeds for garnish

PREPARATION:

1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand, drain well.
2. Peel the garlic and cut into quarters.
3. Cut off the green leaves of the cauliflower and discard. Cut and discard all but ¼ inch of the heavy stem. Cut the stem and the head into small pieces and rinse.
4. Heat the olive oil in a large saucepan. Add the leeks and the garlic. Sauté, covered, over low heat for 5 minutes. Add the cauliflower, 4 cups of the broth and the curry powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 20 minutes or until cauliflower is soft.
5. Puree the soup, in batches, in a Vitamix until very smooth.
6. Adjust the consistency with the reserved broth and season to taste with curry powder, salt and pepper.
7. Garnish with toasted sunflower seeds.

Tomato Watercress Soup

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1½ cups vegetable broth
• ½ pound Golden Yukon potatoes, peeled and cubed
• 2 pounds tomatoes, rinsed, cored and cut into large pieces
• 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
3. Add watercress and cook covered for 2 minutes.
4. Puree in a Vitamix, in 2 batches, until smooth.  
5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.

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Corn and Squash Soup

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 4 ears corn plus 1 for garnish
• 4 medium yellow squash, about 1½ pounds
• 3 cups vegetable broth.
• 2 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
2. Shuck the corn kernels, setting aside one of the ears for garnish.
3. Rinse the squash and slice.
4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.

Linguini with Uncooked Sauce

Makes 6 servings as a first course.

Makes 4 servings as a main course.

Summertime is when this pasta is especially appealing because tomatoes are at their best. I serve it is at room temperature and leftovers are good as well.

INGREDIENTS:

• 1 pint cherry tomatoes (½ pound)
• 3 garlic cloves, very finely chopped
• 1/8 teaspoon crushed red pepper, approx
• 20 pitted Kalamata olives, halved
• 2 tablespoons capers
• ¼ cup extra-virgin olive oil
• 4 ounces baby arugula, torn into pieces
• 1 pound imported linguini
• Kosher salt
• Freshly ground black pepper
• 1-2 tablespoons lemon juice

PREPARATION:

1. Rinse the tomatoes, dry and cut in half. Place in a large bowl and sprinkle with 1 teaspoon salt. Let stand while you are preparing the rest.
2. Add the garlic, crushed red pepper, olives, capers, olive oil and arugula to the tomatoes.
3. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once, stir. Boil briskly, uncovered for 7-8 minutes; the pasta should be al dente.
4. Toss with the tomatoes.
5. Season to taste with salt, pepper and lemon juice.

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

• 1 pound cherry tomatoes
• 3 garlic cloves, peeled sliced
• 2 tablespoons extra-virgin olive oil
• ¾ -1 cup vegetable broth
• ¼ teaspoon balsamic vinegar
• 1/8 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Chives, finely snipped for garnish

PREPARATION:

1. Preheat the oven to 400 F.
2. Rinse the tomatoes. 
3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
4. Drizzle with olive oil.
5. Roast for 1 hour, turning the tomatoes once. 
6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
7. Adjust the consistency with the extra vegetable broth.
8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
9. Garnish with snipped chives. Use scissors.

Zucchini and Roasted Pepper Soup

Makes 4-generous servings.

This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.  

INGREDIENTS:

• 3 red bell peppers
• 1 pound zucchini (3 medium), plus 1 extra for garnish
• 2 tablespoons extra-virgin olive oil,
• 1 onion, coarsely chopped
• ½ teaspoon cumin, approx
• 2 cups chicken broth
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler.
2. Core the peppers,
3. Cut into quarters and seed.
4. Line a broiler pan with foil and place the peppers, skin side up on it.
5. Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool.  The heat will loosen the skin. Peel and cut into pieces.
6. Rinse zucchini, pat dry, trim ends and slice.
7. Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
8. Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes. 
9. Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.

GARNISH:

Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

• 1 medium to large eggplant (about 1 ½ pounds)
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, very finely chopped
• 2-3 tablespoons double-concentrate tomato paste
• 2-3 tablespoons lemon juice
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400°F.
2. Line a pan with foil.
3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
6. Season to taste with lemon juice, salt, and pepper.
7. Serve at room temperature.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 

Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced
• 4 shallots, sliced
• 3 pounds asparagus, plus 6 spears for garnish
• ½ pound Golden Yukon potatoes, peeled, sliced
• 4 cups chicken broth
• 3 sprigs fresh tarragon
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
6. Season to taste and garnish with steamed sliced asparagus tips.

NOTE:

This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.

Vegetable Soup

Makes 8 servings. 

This is a hearty, very thick, nutritious vegetable soup.

Cutting so many vegetables the same size is a bit time consuming which I certainly do not want to impose on anyone.  My solution is to chop all of the vegetables, SEPARATELY, in a food processor. 

INGREDIENTS:

• 1 ounce dried Porcini mushrooms
• 1 cup boiling water
• ½ cup extra-virgin olive oil
• 1 medium onion
• 4 cloves garlic
• 1 large carrot
• 1 baking potato
• ¼ pound string beans
• 1 zucchini
• 1 small cauliflower
• 1 cup loosely packed flat leaf parsley
• 4 cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• Truffle oil for garnish, optional

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour over boiling water, cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back to the bowl. Strain the mushroom liquid through a fine mesh sieve and set aside (if you do not have a fine mesh sieve line what you have with paper towel). Chop the mushrooms and set aside.
2. Chop the onion and the garlic semi-coarsely in a food processor. Be sure to quarter the vegetables first.
3. Heat the oil in a large saucepan, add the onion and garlic and sauté for a few minutes.
4. Add the reserved mushrooms.                      
5. Peel the carrot and the potato, cut into large pieces and chop semi- coarsely, SEPARATELY, in a food processor. Add to the pan.                      
6. For the string beans, zucchini, cauliflower, and parsley, trim the vegetables where needed, cut into large pieces and chop semi-coarsely SEPARATELY in a food processor.  Add to the pan.
7. Add the reserved mushroom liquid and the vegetable broth to the saucepan. Bring to a boil over high heat. Reduce the heat and cook gently, covered, for about ½ an hour. The vegetables should be soft.
8. Season to taste with salt and pepper.
9. Serve with drops of truffle oil.

Challah

Makes 4 medium break away loaves. 

I recently came up with a simplified and quicker version of making challah. I no longer proof the yeast first. All the ingredients are combined together, the dough is kneaded and left to rise.

I also do not braid the loaves but shape the dough into little balls which I place side by side into 4 loaf pans. It is definitely simpler and a time saver.  You do not need a knife to cut the challah just tear it.

INGREDIENTS:

DOUGH

• 1 ½ cups lukewarm water

• 2 packets (each ¼ oz, about 2 ¼ teaspoons) active dry yeast (See Note)

• 3 large eggs plus 1 egg yolk, whisked

• ½ cup sugar

• 1¼ tablespoons regular salt  

• ½ cup vegetable oil  

• 7 cups bread flour, approx

GLAZE

• 1 egg yolk

• 1 tablespoon water

• 2 tablespoons caraway seeds or poppy seeds, for sprinkling on top

PREPARATION:

1. Pour the water into the bowl of an electric stand mixer. Add the yeast, eggs, sugar, salt, oil and 6 cups of flour.

2. Using a dough hook, knead at low speed for about 10 minutes adding flour as needed until a soft, smooth dough is formed.  

3. Remove dough to a lightly floured work surface and roll into a ball. Wash and dry the mixer bowl and dust with flour. Place the ball of dough into the bowl. Cover with a kitchen towel and let rise, in a warm place (such as in an oven that’s been preheated to 200 and then shut off) for about 1 hour, or until the dough doubles in size. 

4. Preheat the oven to 375.

5. Line four loaf pans (9x5) with parchment paper. 

6. On a floured surface divide the dough into 8 small balls and place those side by side into the loaf pan.  Do the same with the remaining dough.   

7. Cover the loaves with a kitchen towel and let rise in a warm place for about 30 minutes, until double in size.   

GLAZE:

1. Whisk the yolk with water.

2. Brush lightly each loaf with the glaze and sprinkle with the seeds. Bake for about 25 -30 minutes. Challahs should be golden.

NOTE:

I use Fleishmann’s RAPID RISE Instant Yeast, Fast Acting.

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

Mushroom Soup

Makes 5 servings.

I like to take advantage of the mushroom season – which is at its peak in Fall and Winter – and if you happen to be a mushroom lover, as I am you will find this soup irresistibly delicious.

A bit of dried porcini brings out the flavor of the assorted fresh mushrooms.

INGREDIENTS:

• ½ ounce dried porcini mushrooms

• ¾ cup boiling water

• 2 cloves garlic, finely chopped

• 3 leeks

• 1 pound assorted fresh mushrooms (chanterelles, black trumpets, oyster, shiitake)

• ¼ cup extra -virgin olive oil

• 4 cups chicken broth

• 1 cup loosely packed flat leaf parsley, finely chopped

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.

2. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Cut the mushrooms into small pieces. Set aside.

3. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve line what you have with paper towel).

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

5. Wipe all the fresh mushrooms with a damp paper towel and trim ends. For the shiitake discard the stems.  Cut all the mushrooms into small pieces.  

6. Heat the olive oil in a medium saucepan, add the garlic and the leeks and sauté over low heat for 5 minutes.

7. Add all the mushrooms, including the reconstituted porcini. Increase the heat and sauté for another 5 minutes, stirring frequently. The mushrooms will exude a bit of liquid. Add the porcini liquid, the chicken broth, parsley and thyme.

8. Bring to a boil, over high heat. Lower the heat and cook, covered, for 30 minutes. Season to taste with salt and pepper.  

NOTE:

I find it easier and quicker to chop the mushrooms coarsely in a food processor. Be sure to cut the mushrooms in half first and then coarsely chop them in batches. You can also do it with the parsley.

Celery Root Remoulade

Makes 6-8 servings as a first course.

Despite the name, this vegetable has nothing to do with celery. It may appear as an ugly, knobby beige globe but it is crispy, with a delicate flavor of celery, parsley and a slight nuttiness. It is also full of vitamins and minerals.

INGREDIENTS:

• 2 medium celery roots, about 2 pounds
• 3 tablespoons homemade mayonnaise (recipe follows)
• 3 teaspoons Dijon mustard
• 2 tablespoons seasoned rice vinegar
• 2 tablespoon lemon juice
• ½ cup loosely packed flat leaf parsley, coarsely chopped
• Kosher salt
• Freshly ground black pepper 

PREPARATION:

1. Drop celery root into boiling water. Cover and boil for 3 minutes. Drain and cool.
2. Peel the root quite thickly to remove all the dark embedded spots (this rough looking vegetable is a bit tricky to peel).
3. Cut the celery root into pieces that will fit into the feeding tube of a food processor fitted with the medium grating attachment. Press hard to try to obtain long, even matchsticks.
4. Empty into large bowl.
5. In a small dish, whisk mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
6. Combine with grated celery root. Add the parsley and season to taste. Before serving adjust the taste and the texture, once again, as the dressing becomes absorbed.  

INGREDIENTS FOR MAYONNAISE:

This is a lightly seasoned mayonnaise which makes a good base for other dressings.

• ½ cup extra-virgin olive oil
• ½ cup vegetable oil
• 1 large egg, at room temperature
• ¼ teaspoon powdered mustard
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar

PREPARING THE MAYONNAISE:

1. Combine the olive oil and vegetable oil in measuring cup (the spout of the cup makes it easier to control the slow pouring).
2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second, add the vinegar.
3. Pour the oil in a very slow stream. As the mixture begins to thicken, add the oil more quickly.

One word of caution: keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate.

Roasted Acorn Squash

Make 4 first course servings.

I am so delighted when I can create a recipe that tastes good, looks good, is easy to make and so nutritious.  I often include some greens to make the first course more interesting.

INGREDIENTS:

• 1 small acorn squash, about 1 ½ pounds
• 2 tablespoons extra-virgin olive oil, plus some for salad greens
• Kosher salt
• Freshly ground black pepper
• Balsamic vinegar

PREPARATION:

Preheat the oven to 400F.

Line a large baking sheet with foil and brush the foil with 1 tablespoon oil.

Rinse and pat dry the squash.

Trim the ends and discard.

Cut the squash in half lengthwise and then into quarters. Scoop out all the seeds and fibrous strings. Cut into ½ inch wedges.

Place the wedges on the foil.  Brush the wedges with the remaining oil.  Season with salt and pepper.

Bake in the center of the oven for 25 minutes.  Turn over with tongs and bake for another 20 minutes.  The squash should be tender and you can definitely eat the skin.

Sprinkle with balsamic vinegar and serve with some greens, if you like.

Celery Root Soup

Makes 6 generous servings.

This is a silky, nutritious soup that tastes rich without the addition of any cream.

People are always impressed with the elegance of this soup, and it is very simple to prepare.

INGREDIENTS:

• 4 leeks
• 2 medium celery roots, about 2 pounds
• 2 tablespoons extra-virgin olive oil
• 3 thyme sprigs, plus some for garnish
• 5 ½ cups chicken broth
• 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 small pieces. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.
2. Peel celery root carefully and remove all embedded dark spots. (This rough looking vegetable is a bit tricky to peel.)
3. Cut into small pieces.
4. Heat the oil in a medium saucepan with a cover, add the leeks and sauté covered for 5 minutes. Add the celery root, thyme and 5 cups of chicken broth. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the vegetables are soft.
5. Remove the thyme sprigs and discard. Puree in a Vitamix until smooth.
6. Adjust the consistency with the reserved broth and season to taste with salt and pepper.
7. Serve garnished with thyme petals.

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

• 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
• 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
• 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
• 1 clove garlic, halved
• 1 small jalapeno pepper, seeded, cut into pieces (See Note)
• ½ small red onion, cut into pieces
• 1 tablespoon balsamic vinegar, approximately
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Snipped chives for garnish, or an assortment of condiments
• 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

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

Sweet and Sour Eggplant

Makes 4 first course servings.

This recipe is a nice addition to your file of first courses as it is delicious, easy to prepare and it keeps well.  The mint really enhances the flavor.  Serve it warm or at room temperature with crackers, toasted pita, or just plain.                 

INGREDIENTS

• 1 medium eggplant, about 1 ¼  pounds
• Kosher salt
• ¼  cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 plum tomatoes, peeled, cored, seeded and coarsely chopped (See Note)
• ½  cup tightly packed flat leaf parsley, coarsely chopped
• 2 tablespoons seasoned rice vinegar
• ½  tablespoon sugar
• Freshly ground black pepper
• Leaves from 4 sprigs fresh mint, coarsely chopped

PREPARATION

1. Rinse the eggplant, pat dry, discard the stem and cut into ½ inch pieces.  Scrape off as many seeds as you can.  Place the cubed eggplant in a colander and sprinkle lightly with salt.  Let drain for about 30 minutes.  Squeeze gently and then pat dry with paper towels.
2. Heat olive oil in a medium saucepan.  Add the onion and garlic and cook over moderate heat, uncovered, stirring from time to time, until golden, about 8 minutes.  Add eggplant and stir for a minute.  Stir in tomatoes and cook covered over low heat, stirring from time to time until the eggplant is soft, about 15 minutes.  Add parsley, vinegar and sugar.
3. Season to taste with salt, pepper.
4. At serving time add mint.  If combined before, the mint loses its aroma.

NOTE:

To skin tomatoes, drop them into boiling water.  Bring the water back to boil and drain.  Core the tomatoes and slip off the skin.  Cut the tomatoes in half widthwise and squeeze gently to remove the seeds.  Some seeds will remain.

Roasted Asparagus with Sesame Vinaigrette

Makes 2 first course servings.

I know that spring has arrived when the beautiful asparagus is everywhere. I love this dish with its dressing and with a bit of salad greens on the side.  Nina Simonds, the expert on Asian, healthy food was the inspiration.  

For a more filling dish, you may wish to add some mozzarella.

INGREDIENTS

• 10 asparagus spears
• 1 teaspoon sesame oil
• 1 teaspoon extra-virgin olive oil
• Kosher salt

SESAME VINAIGRETTE

• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Salad greens

PREPARATION

1. Preheat oven to 475F.
2. Hold each spear with both hands and snap it at the point where it breaks easily. Discard the bottom part. Rinse and pat dry. Trim the ends on a diagonal to make them even.
3. Lay the spears on a baking tray lined with heavy aluminum foil. Drizzle the sesame and olive oils over the asparagus. Salt lightly. Roll the spears to coat all sides. Bake for about 9 minutes. The spears should be almost soft.
4. Whisk the vinaigrette ingredients.
5. Arrange the spears on individual plates with some salad greens and drizzle over the dressing.

Broccoli Frittata

Makes 8 first course servings.  Makes 4 luncheon servings.

The calcium rich broccoli combined with the eggs makes for a complete and healthy dish. This frittata is delicious at room temperature, which makes it very easy to serve at any time. 

INGREDIENTS

• 1 small bunch broccoli, no more than1 pound
• 4 tablespoons extra-virgin olive oil
• 3 scallions including the green parts, thinly sliced
• 3 garlic cloves, finely chopped
• 1 jalapeno pepper, seeded, finely chopped (See Note)
• 5 large eggs, at room temperature.
• ½ cup tightly packed flat-leaf parsley, finely chopped
• Kosher salt
• Freshly ground pepper

PREPARATION

1. Cut broccoli florets into small pieces. Trim the stems, peel and cut into small pieces. Steam all until almost tender, about 2 minutes.
2. Chop coarsely, in 2 batches, in a food processor. Empty into a bowl.
3. Heat 2 tablespoons of the oil in a 12 inch non-stick skillet. Add the scallions, garlic and jalapeno. Sautee for 5 minutes over low heat. Add to the broccoli, along with the parsley.
4. Whisk the eggs in a large bowl. Add the vegetables and season well with salt and pepper.
5. Heat the remaining 2 tablespoons oil in the skillet over medium heat.
6. Pour in the egg mixture, distributing the vegetables evenly, and reduce the heat to low. Cook the frittata, covered, over medium to low heat for 10-12 minutes. The sides will be set but the top still soft. Shake the pan once or twice during this period.

NOTE:

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