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- 4 tablespoons olive oil, divided
- 2–3 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups (or more) broth (vegetable or chicken), or water
- 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth or water, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy, large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Makes 6 servings.
Source: Jeanne Kelley, Bon Appétit, June 2010
- 3 boneless, skinless chicken breasts
- 1 onion, preferably red, peeled and cut into thick slices
- 1 bulb fennel, cored and sliced
- 2 small zucchini, ends trimmed and cut lengthwise into thin slices
- 2 patty pan squash, trimmed and cut into thin slices
- 2 red, yellow, or orange bell peppers, cut in half lengthwise and stems, seeds, and tough white ribs removed
- Olive oil for brushing
- Salt and pepper to taste
- 3 garlic cloves, peeled and minced
- Large handful of coarsely chopped parsley
- 20 basil leaves coarsely chopped
- Olive oil to taste
- 1/4 to 1/2 cup balsamic vinegar
- 1 pound pasta such as orecchiette, medium shells, or farfalle
- Grated parmesan cheese for the table
Preheat the grill. Lightly brush the chicken and vegetables with olive oil, and season with salt and pepper. Grill the chicken for approximately 5 minutes per side, or until the juices run clear. Remove from grill and place on a plate. Grill the vegetables until well marked from the grill on both sides and al dente. As the vegetables are done, remove them from the grill with tongs and place in a large bowl.
Drain any chicken juices from the plate into the bowl of grilled vegetables. Cut the chicken crosswise into thin slices; then cut each slice in half. Set aside. Cut all the vegetables into a rough julienne and return to the large bowl. Add the chicken, garlic, herbs, olive oil, and balsamic vinegar and mix well. Adjust the seasoning if necessary. Set aside in a cool spot in the kitchen to marinate for at least 1 hour.
Cook the pasta in abundant boiling salted water until al dente. Drain the pasta and add to the chicken-vegetable mixture. Toss well and place in a serving bowl. Pass parmesan cheese at the table.
Serves 4 to 6.
Source: Evan Kleiman, “Orecchiette all Griglia,” Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997.
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 medium garlic clove, minced or pressed
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
- 2 ears corn, kernels cut from cob
- 1 medium red pepper, cored, seeded, and diced
- 1 large cucumber, peeled, halved lengthwise, seeded, and diced
- 3 scallions, thinly sliced
- 1 large jalapeno pepper, seeded and diced (optional)
- 1/4 cup roughly chopped fresh cilantro leaves
- Sea salt
- 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
- 2 ripe medium tomatoes, cored and cut in thin wedges
- 1 ripe avocado, pitted and thinly sliced
- 1 lime, cut in wedges
- 1/4 cup pumpkin seeds, toasted
1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
4. Arrange large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.
Serves 4.
Source: Whole Living: Body+Soul in Balance, July/August 2005, http://www.marthastewart.com/recipe/quinoa-and-corn-salad-with-pumpkin-seeds.
- 2–3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2- to 2-inch) Japanese turnips with their greens
- 1 1/3 cups water
- 1/8 teaspoon salt
- 2 tablespoons mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoons butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (or leave whole if tiny) and put in a heavy 12-inch skillet along with water, mirin, remaining tablespoon of butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat; then reduce heat and simmer, covered, for 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more greens as volume in skillet reduces. Cover and cook 1 minute. Uncover, raise heat, and boil, stirring frequently, until turnips are tender and liquid is reduced to a glaze, about 5 minutes.
Stir in miso butter and cook 1 minute.
Makes 4 servings.
Source: Maggie Ruggiero, Gourmet, September 2009.
Yield: 4 to 6 servings.
- 2 tablespoons olive oil, plus more for pita chips
- 1 fat leek (or 2 slim ones), white part only, thinly sliced
- 6 garlic cloves, minced
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Pinch of cayenne
- 1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
- 1 quart vegetable or chicken broth
- 2 sprigs fresh thyme (optional)
- 2 pita breads, each cut into 16 wedges
- 1/3 cup tahini
- Fresh lemon juice, to taste
- Grated lemon zest, for garnish
- 1/3 cup chopped fresh cilantro or mint
1. In a soup pot over medium heat, pour in oil; then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
2. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes; then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
3. Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
4. When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
5. Serve soup garnished with the lemon zest, cilantro, and pita wedges.
Source: Melissa Clark, “Inventing Tahini Soup,” New York Times, April 2, 1010.
Serves 4-6.
- 1 head radicchio, cored and washed
- 2 bunches arugula, well washed, tough stems trimmed
- 1 pound cremini mushrooms, trimmed, wiped clean, and sliced
- 1 pound white mushrooms, trimmed, wiped clean, and sliced
- 3-4 cloves garlic, minced (or 1/4 cup roasted garlic paste)
- 1/4 cup toasted pine nuts
- Large handful of coarsely chopped Italian parsley
- Olive oil, to taste
- Champagne vinegar, to taste (or red- or white-wine vinegar)
- Salt and freshly ground pepper
- 1 pound fusilli, spirelli, penne, or oreccchiette
- Generous handful of freshly grate Parmesan cheese
Separate the radicchio leaves and tear them lengthwise in half; tear very large leaves in half again. Place in a large salad bowl. Tear the arugula leaves in half and add to the bowl. Add the sliced mushrooms, garlic, pine nuts, and parsley to the bowl. Toss well to mix. Add olive oil and vinegar to taste, and season with salt and pepper. Toss well to mix. Set aside so that the ingredients can “cook” in the marinade.
Cook the pasta in abundant boiling salted water until al dente. Drain well and add to the salad bowl with the Parmesan cheese. Toss well. Pass additional Parmesan cheese at the table.
Source: Evan Kleiman, Angeli Caffè Pizza, Pasta, Panini: Heavenly Recipes from the City of Angels’ Most Beloved Caffè, New York: William Morrow, 1997 (“Salsa ai Funghi Crudi e Pinoli”).
Makes 10–12 servings.
- 1 (1-pound) loaf crusty country-style bread
- 1/4 cup olive oil
- 4 teaspoons chopped fresh thyme
- 1 large garlic clove, minced
- 6 tablespoons (3/4 stick) butter
- 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
- 1 1/2 cups finely chopped onion
- 1 1/2 cups thinly sliced celery
- 1 cup finely chopped green bell pepper
- 1/3 cup chopped fresh parsley
- 3 1/2 cups cream or half-and-half
- 8 large eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
Whisk cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer mixture to the prepared glass baking dish. Sprinkle cheese over. Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving.
Source: Bon Appétit, November 2006
Serves 6.
Sauce:
- 4 strawberries, hulled
- 2 tablespoons honey
- Juice of 1 lime
- 1 1/2 cups yogurt
Fruit (a combination of 3 or more of the following):
- Blueberries
- Diced mango
- Sliced banana
- Orange sections
- Strawberries
- Diced apple
- Diced pear
1. In a small bowl, mash the 4 strawberries with the honey and lime juice to form a paste. Stir in the yogurt and chill for a least 2 hours or up to 48 hours before serving.
2. Put a mixture of fruit in each serving dish and spoon on some sauce, or arrange an attractive fruit platter using hollowed-out melon halves or pineapple halves and serve the sauce in a sauceboat.
Source: Jeanne Lemlin, Vegetarian Pleasures: A Menu Cookbook, New York: Knopf, 1994.
- 1/2 pound greens, such as baby spinach or chard
- 1 head green garlic, or 2 mature garlic cloves, minced
- 1 small onion, finely chopped, or onion mixed with ramps to make 1 cup
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 6 to 8 eggs
- 1/3 cup grated Romano or Parmesan cheese
- 1/2 cup ricotta cheese
- 1 1/2 tablespoons unsalted butter or olive oil
1. Preheat the broiler.
2. Wash, drain, and coarsely chop the greens. Chop the green garlic or garlic cloves and the onion. If using ramps, chop, then rinse them well to get rid of any sand.
3. Warm 2 tablespoons of olive oil in a 10-inch nonstick skillet. Add the garlic and onion and ramps and cook over medium-low heat, stirring occasionally, until softened. Add the greens and cook until any water they exude has evaporated. Season with salt and pepper.
4. Beat the eggs lightly with 1/2 teaspoon of salt, then stir in the greens and Romano cheese. Add the ricotta, leaving it streaky.
5. Wipe out the skillet and return it to the heat with the butter or oil. When the butter has foamed, then subsided (or the oil is hot), pour in the egg mixture. Slide the pan back and forth a few times, and then turn the heat to medium-low and cook for several minutes until the eggs have set around the edges and are pale gold on the bottom. Slide the pan under the broiler and continue cooking until the top is set and lightly colored. Cool slightly or to room temperature before serving. Season with salt and freshly ground pepper.
Source: Adapted from Deborah Madison, Local Flavors: Cooking and Eating from America’s Farmers’ Markets, New York: Broadway Books, 2002.
Makes 8 servings.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1/2 cup coarsely chopped shallots (about 3 large)
- 2 pounds celery root (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
- 1 10-ounce russet potato, peeled, cut into 1-inch pieces
- 5 cups chicken broth or vegetable broth
- 1 1/2 teaspoons minced fresh thyme, or 1/4 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1/4 cup cream or half-and-half
- Additional chopped fresh thyme (optional)
- 2 cups prepared or homemade croutons
Melt butter and olive oil in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and the fresh or dried thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. Stir cream or half-and-half into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve, passing croutons separately.
Source: Bon Appétit, November 2005
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1/2 cup coarsely chopped shallots (about 3 large)
- 2 pounds celery root (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
- 1 10-ounce russet potato, peeled, cut into 1-inch pieces
- 5 cups chicken broth or vegetable broth
- 1 1/2 teaspoons minced fresh thyme, or 1/4 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1/4 cup cream or half-and-half
- Additional chopped fresh thyme (optional)
- 2 cups prepared or homemade croutons
Melt butter and olive oil in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and the fresh or dried thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. Stir cream or half-and-half into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve, passing croutons separately.
Source: Bon Appétit, November 2005
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