1/2 cup extra virgin olive oil
2 Tbl. honey
1/2 cup lightly oaked Chardonnay
1 Tbl. marmalade
1 Tbl. orange zest
1 tsp. ground coriander
1 tsp. Aleppo chili flakes
2 garlic cloves, minced
1 tsp. ground cinnamon or more
1/4 cup fresh orange juice, reduced to 1 Tbl.
2 tsp. kosher salt
6 sprigs thyme, finely minced
6 sprigs marjoram, finely minced
2 sprigs tarragon, finely minced
Purée all ingredients together. Rub on the chicken or pork and allow to sit for about 3 hours in the fridge. Remove meat from the fridge for 30-60 minutes so it warms up a bit. Brush off the rub and grill the meat.
1 medium onion, chopped
2 Tbl. salted butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 Tbl. Worcestershire sauce
2 tsp. ground mustard
1/2 tsp. freshly ground pepper
1/8 tsp. liquid smoke (optional)
In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Great with chicken or ribs.
4 Tbl. olive oil, divided
1 to 1 1/2 lb. ground turkey
3 garlic cloves, minced
1/3 cup diced sweet onion
1 large bell pepper, seeded and chopped
up to 1 jalapeño, seeded and chopped
3 Tbl. chili powder
1 1/2 tsp. ground cumin
1 tsp. sweet paprika
1 tsp. dried oregano
1/2 tsp. cayenne red pepper
1 15-oz. can black beans, drained and rinsed
2 15-oz. cans red kidney beans, drained and rinsed
2 15-oz or 1 28-oz diced tomatoes, drained
3-Tbl. tomato paste
1 cup chicken broth, divided
1 cup each frozen peas and frozen corn
salt and pepper to taste
1/2 cup packed cilantro, chopped
1 cup pomegranate seeds (optional)
Have all ingredients ready. Set Instant Pot to sauté. When hot, add 3 Tbl. oil. When hot, add turkey and a dash of salt and pepper. DO NOT STIR. Cook 2 minutes. Break turkey apart several times with a wooden spoon to brown, 4-5 minutes. Remove turkey from pot and discard any fat.
Add remaining 1 Tbl. olive oil to Instant Pot (still on sauté). Add garlic and onion. Stir and cook for 1 minute. Add peppers and spices and sauté until bell pepper is tender, 2-3 minutes. Add 1/2 cup broth. Deglaze with spoon. (THIS IS IMPORTANT!) Add turkey, beans, remaining broth, tomatoes, tomato paste, corn, and peas in that order. (DO NOT MIX.) Seal the pot and cancel the sauté function. Pressure cook on manual at high pressure for 5 minutes. Release the steam, turn off pot, and carefully open the lid. Stir in cilantro, salt, and pepper to taste. Serve topped with pomegranate seeds and garnishes like sour cream, cheese, or crushed chips. Serves 4
1 small Spanish chorizo sausage (about 2 oz.), casing removed
24 Medjool dates (not too dry), pitted
12 slices of bacon, halved crosswise (or Iberico ham or prosciutto)
Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks. Tuck a chorizo stick into each date and pinch date closed. Wrap a strip of bacon around each date and secure it with a toothpick. Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels. Wrap the stuffed dates with half a slice of bacom (or a small piece of Iberico ham or prosciutto), secure with a toothpick, and serve at room temperature.
4 3-oz. smoked trout fillets (or 8 oz. smoked turkey if you prefer), diced
6 oz. arugula, baby spinach, or mixed green
1 1/2 cups fresh blueberries
6 Tbl. good olive oil
3 Tbl. white wine vinegar
1 Tbl. chopped fresh mint
1 Tbl. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. ground black pepper
Skin trout fillets and cut into bite-sized pieces. In a bowl, combine greens, trout, and blueberries. In a small cup, whisk together oil, vinegar, mint, salt, and pepper. Divide salad onto 4 chilled plates. Drizzle each with dressing. Serves 4.
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1 roll ready-made puff pastry
pesto sauce
thinly sliced ripe cherry tomatoes
almond slivers
freshly grated Parmesan
Heat oven to 375 degrees. Roll out the pastry and cut out small disk shapes. Brush each with pesto. Add a thin slice of tomato, then almonds. Sprinkle with cheese. Place on a parchment-lined baking sheet and bake for 15 minutes.
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1/4 C granulated sugar
1/4 C water
1/2 C blueberries
zest of 1/2 a lime
2 Tbl. granulated sugar
2 Tbl. kosher salt
1 lemon, cut into wedges
1 C tequila blanco, not the best but not the cheapest
1/2 C triple sec
1 C lemonade
ice
In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lime zest. Bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar, pressing on the berries. Let cool completely.
On a small plate, stir together sugar and salt. Rim each glass with a lemon wedge, then dip in sugar-salt mixture. Divide tequila, triple sec, and lemonade between 4 glasses. Almost fill each glass with ice, then top with blueberry syrup. Garnish with a lemon wedge to serve. Serves 4
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1 lb. ripe tomatoes
1 14-oz can black beans
1-2 bunches cilantro
1/2 bunch Italian parsley
1 red onion
1 small garlic clove
1 large Jalapeño pepper
3 limes
1 Tbl. extra virgin olive oil
salt & freshly ground black pepper
Remove the stalks and white part from tomatoes. Wash and finely chop them. Rinse beans in a strainer with cool water, let them drain, and give them a quick whirl in a food processor (do not purée). Peel and finely chop the onion and garlic. Transfer all to a large bowl.
Wash herbs, shake dry, and finely chop them. Wearing kitchen gloves, halve the Jalapeño lengthwise, discard the seeds, and finely chop. Cut limes in half and press out the juice. Stir everything in with the tomato mix, pour in the olive oil, and spice with salt and pepper. Mix.
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2 cups fresh corn kernels, about 4 ears
1/4 cup chopped red bell pepper
1 medium tomato, lightly seeded and chopped
1/4 cup chopped purple onion
2 Tbl. chopped fresh cilantro
up to 1 small hot chile pepper, diced
juice of 1 1/2 limes
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
dash ground cumin
Roast or grill (optionally) the ears of corn and bell pepper just to char before cutting off the kernels. Combine all ingredients in a non-reactive bowl. Use immediately or cover and refrigerate overnight. Makes a side dish of about 3 cups.
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2 Tbl. good olive oil
1 Tbl. red wine vinegar
1 tsp. minced shallot
Kosher salt
Freshly ground black pepper
1 15-oz. can white beans, drained & rinsed
1 pint cherry tomatoes (2 cups), halved
4 oz. feta cheese (1 cup), crumbled
1/2 cup coarsely chopped fresh parsley
2 Tbl. chopped fresh oregano
Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed. Refrigerate no more than one hour for flavors to meld. Serves 2 to 4
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12 large eggs
1/2 C whole milk
3/4 C grated cheddar cheese, divided
Kosher salt & ground black pepper
2 Tbl. vegetable oil
1/2 medium onion, chopped
1/2 lb. fresh Spanish chorizo or hot Italian sausage, casing removed
1 bunch broccoli rabe, coarsely chopped
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar and season with salt and pepper. Heat oil in a large skillet over medium heat. Add onion and chorizo and cook until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe and more salt and pepper. Cook, stirring occasionally, until tender, 8–10 minutes longer. Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar. Broil until top is golden brown and center is set, 4 minutes longer. Cut into wedges and serve warm or at room temperature.
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3/4 cup almonds, preferably blanched but whole with skins is OK
1 shallot
3 Tbl. extra-virgin olive oil
1/4 cup fresh bread crumbs
2 cups cold vegetable broth
Salt and pepper to taste
1 Tbl. sherry vinegar
Green grapes or more sliced almonds for garnish
Toast the almonds in a skillet for a few minutes, remove from heat and let cool. In a food processor, purée shallot, then add toasted almonds. Blend until finely ground. Add olive oil and bread crumbs, and process until combined. With the motor running, slowly pour in vegetable broth through the feed tube. Season to taste with salt and pepper. Finish with sherry vinegar. Strain and chill. Serve in rimmed soup plates or demitasse cups. Serves 4
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10-12 oz. barley
15 oz. cut cantaloup
6-7 oz Prosciutto di Parma, cut into two fairly thick slices
3-4 oz. white, barely aged sheep’s cheese
Fresh basil
3 Tbl. extra virgin olive oil
2 Tbl. fresh lemon juice
Cook barley according to the packet instructions. Rinse under cold water and drain. Cut melon into quarters. Scoop out the pulp and cut into cubes. Put the overturned melon shells in a colander to drain their juices. Cut the prosciutto and cheese into cubes, and finely chop the basil leaves. Add these to the cold barley. In a small bowl, beat together the olive oil and lemon juice and mix delicately into the salad. Add melon just before serving in the shells. Serves 4
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1 cup water
1 cup granulated sugar
1 bottle Pinot Gris, Pinot Grigio, or other unoaked dry white wine, chilled
1 1/2 C clear rum
3-4 cups of fruit cut into bite-size pieces such as kiwi, strawberries, blueberries, raspberries, pineapple, mango, and/or peaches
1 cup club soda, chilled
Make simple syrup by bringing water and sugar to a simmer, stirring frequently. Cool. (Refrigerate if done ahead of time.) Combine wine, rum, and fruit into a large pitcher and stir. Sweeten with simple syrup to your desired sweetness. Add 1 additional Tbls. simple syrup (because it will get diluted with the club soda), reserving the rest. Cover and refrigerate overnight for optimal flavor maceration. Add club soda just before serving. Stir gently. Serve with an ice cube or two and a cut strawberry or peach on the rim of the glass for garnish.
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8 plum tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
1 Tbl. balsamic vinegar
1 tsp. olive oil
1-2 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2 large portobello mushrooms, stems if any removed
2 Tbl. shredded horseradish Cheddar cheese, or to taste (optional)
2 kaiser rolls, split
Mix tomatoes, basil, Parmesan, vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl. Refrigerate to blend flavors, 1 to 2 hours. Preheat grill to medium and lightly oil the grate. Grill mushrooms with gill sides up on an upper rack of the grill until juicy and hot, 10-15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 10 minutes. Top with cheese if desired; grill until cheese has melted, about 2 more minutes. Serve on kaiser rolls. Serves 2
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1 lemon cut into quarters
2 lb. large shrimp in the shell
4 ripe avocados, sliced
1 small red onion, julienned
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup of chopped Italian parsley
Salt and freshly ground pepper (to taste)
4 large radicchio leaves for decoration
Bring 3 quarts of water, 2 Tbl. salt, and the lemon quarters to a boil in a large saucepan. Meanwhile set up a bowl of iced water. Add the shrimp to the boiling water, reduce the heat to medium, and cook uncovered for only 3 minutes.
Remove shrimp to the bowl of iced water. Let the shrimp cool, then peel and devein if necessary. Toss the shrimp, avocado, red onion, oil, lemon juice, and parsley in a medium bowl to coat. Add a little pepper and salt if necessary. Divide shrimp and avocado salad on top of radicchio leaves and serve. Serves 4
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3 hard boiled eggs, chopped
1 1/4 lb. shrimp, peeled and cooked
1 C chopped celery
2 medium carrots, shredded
1/2 C red onion, chopped
1/2 C cucumber, chopped
1/2 C reduced fat mayo
1/2 C reduced fat sour cream
juice of one lemon
1/2 C fresh dill, minced
salt and pepper to taste
3/4 C frozen peas, thawed
lettuce of your choice
Cut shrimp in half if large; otherwise leave whole. Dry them with a paper towel. In a large bowl, combine shrimp, celery, carrot, onion, and cucumber. In a smaller bowl, combine mayo, sour cream, lemon juice, dill, salt, and pepper. Add dressing to the large bowl. Stir gently until coated. Add peas and stir very gently. Cover and refrigerate until ready to serve. Serve over a bed of lettuce with crusty bread. Serves 4
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Extra-virgin olive oil
1 16-oz. tube prepared plain polenta
1 clove garlic, minced
1 small onion, halved & thinly sliced
1 red bell pepper, diced
paprika, preferably smoked
1 15-oz. can butter beans
4 C packed baby spinach
3/4 C vegetable broth
1/2 C shredded Manchego
2 tsp. sherry vinegar
Heat 1 Tbl. oil in a large nonstick skillet over medium-high heat. Cut polenta into 1/2” cubes and cook in a single layer, stirring, until slightly brown, 8 to 10 minutes. Transfer to a plate.
Reduce the heat to medium, add 1 Tbl. oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with 1/2 tsp. paprika; cook, stirring, for 30 seconds. Rinse beans (can substitute small white beans) and add along with spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired. This vegetarian meal serves 4.
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Dressing and Marinade:
2 cups orange-pineapple juice
2 Tbl. olive oil
salt and freshly ground pepper
Salad:
1 1/2 lb. shrimp, peeled and deveined
2 5-oz. bags mixed spinach and spring mix salad (or similar)
1 ripe mango, peeled, flesh cut in 1/2” cubes
1. Prepare shrimp. Combine juice and olive oil in a bowl. Whisk until well blended. Season with pepper and salt to taste. Reserve 1 cup of dressing and chill in the fridge. Add shrimp to remainder of dressing and marinate in the fridge covered for 1 hour. Wash and dry greens.
2. Grill shrimp on medium heat, about 2 minutes on each side. Transfer to a plate. Combine salad mix and cut mango in a large bowl. Stir dressing and add 1/2 cup to the salad and toss. Serve on individual plates and add shrimp on top of each plate. Drizzle 1 Tbl. of remaining vinaigrette on each plate. Serves 4
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1 boneless chicken breast or 3 boneless thighs.
1 1/2 pounds small eggplants, sliced 1 inch thick
4 oz. baby arugula (4 packed cups)
1/3 cup extra virgin olive oil
Salt and freshly ground pepper
1 Tbl. balsamic vinegar
1 Tbl. fresh lemon juice
1 pint cherry tomatoes, halved
4 oz. (1C) feta cheese, preferably French
1 Tbl. chopped fresh mint
Light a grill. Brush the chicken and eggplant slices with olive oil. Season all with salt and pepper to taste. Grill the chicken and the eggplant slices over moderately high heat until the eggplant is softened and lightly charred in spots, about 10 minutes. Let cool slightly, then cut chicken and eggplant into bite-size pieces.
In a large bowl, whisk vinegar and lemon juice with 3 Tbl. olive oil and season with salt (very lightly if using Greek or American feta) and pepper. Add chicken, eggplant, cherry tomatoes, arugula, crumbled feta, and mint. Toss gently and serve with a crusty bread. Serves 2-3
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(amazingly good!)
12 oz. canned or jarred Italian or Spanish tuna packed in olive oil
2 tsp. anchovy paste
1 tsp. fresh thyme leaves
2 Tbl. minced fresh parsley, extra for garnish
1 Tbl. grated lemon zest
2 cloves garlic, minced
3 Tbl. freshly squeezed lemon juice
good olive oil
3/4 cup Italian Mascarpone cheese
1/4 cup pitted, chopped Kalamata olives
1 Tbl. drained capers
1 tsp. each kosher salt and freshly ground black pepper
36 slices French bread, cut diagonally
Drain all but one Tbl. of oil from the tuna. Flake the fish and remaining oil into a food processor. Add anchovy paste, thyme, parsley, lemon zest, and garlic. Pulse a few times. Add lemon juice, 3 Tbl. oil, and cheese. Process until almost smooth. Add the olives, capers, salt, and pepper. Pulse just to incorporate. Transfer mixture to a bowl, cover, and refrigerate at least one hour.
Preheat oven to 375. Arrange bread slices on a sheet pan. Brush lightly on top with oil. Bake 6-8 minutes until lightly browned. Allow to cool slightly. Mound tapenade on each toast, sprinkle with parsley, and serve. Can be prepared up to one hour ahead of time. Serves 8-10
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4 oz. smoked salmon
6 Tbl. sweet butter
1/3 cup freshly grated Parmgiano
1 Tbl. fresh lemon juice
6 pitted black olives, sliced in half
12 slices bread, 1/2 inch thick, 3-4 inches wide
Place the first four ingredients in a food processor or blender and process until smooth. The mix may be made several hours ahead of time and chilled. When ready to serve, spread on a slice of bread. Garnish by placing a black olive in the center of each canapé. Serves 4-6
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(Insalata di Pasta con Tonno e Lenticchie)
2 carrots
14 oz. pennette or butterfly pasta
13 oz. cooked red lentils, drained
1/4 cup diced red onion
8 oz. canned Italian or Spanish tuna packed in oil, drained and crumbled
12-15 cherry tomatoes, quartered
1 rib celery, diced
1/2 cup good olive oil
1/4 cup lemon juice
1 small bunch parsley, chopped
salt and freshly ground black pepper to taste
Peel the carrots and boil until soft. Cool and dice. Meanwhile bring water to a boil, add salt, and cook the pasta al dente. Drain pasta and run under cold water to halt the cooking. Drain again, transfer to a large bowl, and combine with the remaining ingredients. Chill for 1-3 hours. Serves 4-6. Variation: add cooked green beans and/or a drained can of quartered artichoke hearts.
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1/2 lb. green beans, trimmed and cut into 2" pieces
9 oz. pkg. refrigerated cheese-filled tortellini
2 cups cooked chicken, chopped
1/2 cup minced red onion
1 cup grape tomatoes
1 cup balsamic vinaigrette
1 cup Havarti cheese cubes
1/2 cup chopped fresh basil leaves
Bring water to a boil in a heavy stockpot. Add beans and cook for 3 minutes. Add tortellini and cook until tender, 3-4 minutes longer. Drain well. Combine in a large bowl with remaining ingredients and toss gently to coat. Serve at room temperature or chilled. Serves 4
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1 sheet of pork ribs, about 1 1/2 lb.
6 Tbl. Cream Sherry
1 Tbl. tomato paste
1 tsp. soy sauce
1/2 tsp. Tabasco Sauce
1 Tbl. brown sugar
2 Tbl. seasoned flour
coarse sea salt
These tasty ribs are known as Costillas in Spain. They can be used as Tapas or as a main course. Freshly squeezed orange juice can be substituted for the Sherry. Separate the ribs. Using a meat cleaver or heavy knife, cut each rib in half across the bone. Mix the sherry, tomato paste, soy sauce, Tabasco, and sugar in a bowl. Stir in 1/4 teaspoon of salt. Put the seasoned flour in a strong plastic bag, then add the ribs and toss to coat. Dip each rib in the sauce. Cook on a hot barbecue or 5-6 inches under a hot broiler for 30-40 minutes, turning occasionally until cooked and a little charred. Sprinkle lightly with salt and serve. Serves 6-8 as a tapa.
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1/4 cup unsalted butter or mix of butter and olive oil
1 small white onion, minced
1 1/2 cups risotto rice such as Arborio or Vialone Nano
1/2 cup dry red wine, warmed
1 quart simmering beef broth
1/3 lb. fresh sweet Italian sausages, peeled and crumbled
5 Tbl. tomato sauce
3/4 cup freshly grated Parmigiano
Salt to taste
Sauté onion with most of the butter in a casserole until lightly browned. Remove with a slotted spoon, leaving behind as much of the butter as possible, and set aside. Sauté the rice in the casserole stirring briskly for 5-7 minutes. Return the onions to the pot and stir in the warmed wine. Once the wine has evaporated begin adding broth a ladle at a time. When the rice is about half done, stir in the minced sausage and the tomato sauce. Continue stirring in broth until the rice reaches the al dente stage, then stir in 1 Tbl. butter and the cheese. Add salt only if necessary. Remove from heat and let sit covered for a few minutes. Serves 4-6.
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(A traditional South African appetizer)
2 ripe avocados
juice of one small lemon
salt
cayenne pepper to taste
lettuce leaves
1/2 lb cooked and cooled shrimp
seafood sauce
chopped fresh parsley
Cut the avocados in half and remove the stones. Dip the edges in lemon juice. Lightly season with salt and cayenne pepper and place on a bed of lettuce leaves. Fill with shrimp and spoon seafood sauce on the top of each one. Garnish with parsley and serve immediately. Serves 4
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6 eggs
1 1/4 lb. fresh spinach, well washed
3/4 C milk (2% or whole)
1 heaping Tbl. flour
1 Tbl. grated Parmegiano
1 clove garlic, crushed
2 oz butter
pinch nutmeg
salt and pepper to taste
Heat spinach in a pot with just the water left on the leaves until it wilts; Run under cold water, then squeeze dry, coarsely chop it, and sauté it with the garlic, half the butter, and the nutmeg. Let the spinach cool. Gently beat the eggs in a bowl. Slowly stir in the milk, flour, and cheese. Add the spinach and season with salt and pepper. Heat the remaining butter in a skillet, and when it begins to brown, add the egg mixture, shaking the skillet briskly to settle things. Cook the frittata until the bottom is done and the top begins to firm up, then flip it and cook it a few more minutes. Serve either hot or cold with bread and a tossed salad. Serves 4
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3/4 lb lamb, skinless chicken, beef, or pork cut in 3/4” or less cubes
4 cloves garlic
1 Tbl. cilantro
1/2 tsp. cumin seeds
3 Tbl. spicy (hot) Spanish paprika
1/4 - 1/2 tsp. thyme
1/4 cup Spanish olive oil
2 Tbl. fresh lemon juice
kosher salt and ground black pepper
Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt, and pepper together. Add olive oil and lemon juice or red wine vinegar and mix well. Place 4 or 5 pieces of meat on each metal skewer (or wood skewers soaked in water for at least 1/2 hour) Lay skewers in a single layer on a non-reactive dish and top with marinade. Let meat marinate for 2 to 3 hours minimally or overnight for best flavor. Turn skewers every once in a while to achieve an even coating. Grill skewers over medium heat 10 to 15 minutes turning once. Serve with lemon wedges and fresh cilantro as garnish. If necessary, these can be cooked in a conventional oven. Cook skewers at 375, turning once, for 15 minutes or until done.
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1 lb. onions
8 Tbl. good olive oil
1 Tbl sugar
1 glass dry white wine
6-8 big slices of crusty bread
6-8 duck foie gras fillets
6-8 slices Spanish ham (Jamon), the best you can find (Iberico if you want to splurge)
coarse salt
Put onions in a pot with half the olive oil and the sugar. Cover and cook at low heat for 1 hour. Add the wine and cook another hour uncovered at low heat (this can be done the day before and makes the flavors really stand out). Toast the bread and spread the mixture on it. Lay one slice of Jamon on top. Heat the rest of the oil in a pan on high heat. When it’s very hot, cook each side of the foie gras for no more than 30 seconds. Lay each foie gras on top of each slice of ham and sprinkle with salt. Serve at room temperature.
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1 lb. medium to jumbo shrimp
3 oz vermicelli glass or rice noodles
1 C fresh papaya, cut into thin sticks
3 scallions, cut into thin sticks
1 medium cucumber, cut into thin sticks
1 C fresh cilantro, lightly chopped
up to 1 fresh red chili, seeded and minced
1/2 C fresh basil, lightly chopped
1/2 C thinly sliced purple cabbage
SALAD DRESSING: 2 Tbl. fish sauce
2 Tbl. fresh lime juice
1 Tbl. brown sugar
2 tsp. chili sauce
1-2 Tbl. olive oil
Bring a pot of water to the boil, then remove from heat. Submerge the noodles and allow to soak (soften). Meanwhile, bring a small pot of water to boil. Remove shells from shrimp and cook the shrimp 2-3 minutes until pink and plump. Drain, rinse with cold water, and place in a large mixing bowl. Check the noodles which should be soft but not soggy. Drain and rinse in cold water. With scissors cut into shorter lengths and add to the mixing bowl along with remaining non-dressing ingredients. Mix dressing ingredients in a cup until sugar dissolves, then pour over the salad. Toss well to combine. Serves 2 as a main entree or 4 as a side dish.
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3/4 -1 lb. cooked shrimp
1 large ripe mango, seeded, peeled, and cubed
1/4 cup sliced green onions
1 Tbl. fish sauce or oyster sauce
2 Tbl. soy or tamari sauce
Juice of 1 large lime
4 Tbl. olive oil
1 Tbl. water
1-2 Tbl. brown sugar
1-2 tsp. minced jalapeño pepper
4 cups arugula, spinach, or a mix
4 small ripe tomatoes, cut into wedges
Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, oil, brown sugar, and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 15-20 minutes. Pour over greens and garnish with tomatoes. Serves 4 as a first course or 2 as a light supper.
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1 small can tomato paste
3 (15 oz.) cans tomato sauce
1 large can stewed tomatoes
1 green pepper, diced
1 onion, diced
2-3 jalapeño peppers, diced
1 lb lean ground beef
1-2 tsp cayenne pepper
1 can kidney or red beans
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Bring to a boil, and reduce heat to VERY low. Cook with the lid off one hour. Then cook one hour with the lid on. Serve with grated cheddar cheese on top and corn bread on the side.
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1/2 lb. smoked ham, cut in 1-inch pieces
1/2 C packed parsley leaves
3 Tbl. fresh oregano or 1 tsp. dried
1 medium clove garlic, peeled
1/2 lb. ground turkey
1/4 C fine dry bread crumbs
1 large egg
1/2 tsp. salt (less if using deli ham)
1/4 tsp. pepper
2 Tbl. salad oil
1 medium red onion, cut in 1/4-inch-thick wedges
8 C chicken broth
1/2 tsp. saffron threads
1/2 C acini di pepe pasta (small pasta balls)
1 medium green zucchini, sliced
1 medium yellow zucchini, sliced
1/2 lb. plum tomatoes, chopped
1. Make the meatballs: In food processor, process ham, parsley, oregano, and garlic until ham is finely chopped. Add turkey, bread crumbs, egg, salt, and pepper. Process just until mixed. Shape mixture into 3/4-inch balls using one level teaspoonful for each. Heat oil in a 5-quart Dutch oven. Cook meatballs over medium-high heat in batches until evenly browned. Add onion and sauté until tender. With slotted spoon, remove all to plate. Discard drippings.
2. Make the soup: Pour broth into a pan; add saffron and bring to boiling. Add pasta; cook 8 minutes. Add meatballs, onion, zucchini, and tomatoes. Return to boiling and simmer 5 minutes or until vegetables are tender.
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(This may look intimidating, but it’s a complete meal in one dish, and it goes fairly quickly, roughly one hour after you have all the ingredients organized. The recipe can be cut in half; use a smaller pan.)
1/2 tsp salt
1 tsp. saffron threads
1 Cup boiling water
2 tsp. mixed dried thyme, sage, and rosemary leaves
1/4 C extra virgin olive oil
2 yellow onions, chopped
3-4 cloves garlic, minced
2 large red sweet peppers, seeded and cut into 1/4” wide strips
3 1/2 C short-grain Spanish or Arborio rice
6-8 C chicken broth (low or no salt)
1 1/4 lb. cleaned squid, sliced
1/2 lb. pancetta or ham in 1/2-inch cubes
1 lb. chorizo sausage in 3/4 to 1-inch pieces
1 lb. firm white fish fillet such as cod or halibut in 1-inch pieces
4 large, ripe tomatoes, peeled and sliced
1 lb. raw shrimp in the shell
1 1/2 lb. mussels, scrubbed and debearded
1 1/2 lb. clams, scrubbed
1 package frozen tiny sweet peas, thawed
1 tsp. fresh thyme
1 tsp. fresh oregano
Add salt and saffron to boiling water. Remove from heat source. Place a paella pan or other wide, shallow pan on stove or grill over medium heat. Sprinkle in the dried herbs and stir for a few seconds. Add the oil, onions, and garlic. Cook, stirring, 3-4 minutes. Add the peppers and cook for another 2-3 minutes.
Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of broth and the saffron with its water. Bring to a boil. Add the squid, pancetta, chorizo, fish, and tomatoes. Cook until most, but not all of the liquid is absorbed, 15-20 minutes. Stir occasionally and add more broth if liquid evaporates too quickly and the rice begins to stick.
Add the shrimp, mussels, clams, and peas. Cook without stirring the mixture. When the shrimp have become opaque and the clam and mussel shells have opened, remove the paella from the heat. Sprinkle with fresh herbs. Cover lightly with foil, and let stand for 5 minutes to allow the flavors to blend. Discard any mussels or clams that fail to open. Serve hot. Serves 8-10, but left-overs are terrific.
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1/2 tsp. saffron threads
1 Tbl. lemon juice
1/2 Cup extra virgin olive oil
1/2 Cup white wine vinegar
1 Spanish onion, diced
2 garlic cloves, pressed
1/4 Cup parsley, chopped
1 tsp. fresh thyme
Salt and freshly ground black pepper
Powder threads and steep in lemon juice for 20 minutes. Combine all ingredients with a whisk and store in a covered jar. Marinate poultry or shellfish in half of it. After grilling, serve the poultry or shellfish with the remainder. Or brush it on top of garlic bread before toasting.
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3/4 cup low or reduced-fat mayonnaise
1/3 cup orange juice, fresh if possible
4 boneless, skinless chicken breasts
8 oz dry gemelli or other pasta
1 ripe cantaloupe, chilled, peeled, and cut into 1” pieces
3 kiwi, peeled and cut (optional)
1/2 cup tiny frozen peas
In a large bowl combine mayo and orange juice and blend well. Refrigerate while preparing rest of salad. Bake chicken breasts at 375 degrees for 20-30 minutes (60-70 minutes if frozen) until thoroughly cooked. Let stand until cool enough to handle. Cut chicken into 1” pieces and add to refrigerated salad dressing.
Cook pasta. Drain, rinse briefly, then drain thoroughly. Stir pasta into mayonnaise/orange juice mixture. Gently stir cantaloupe, kiwi, and peas into the salad. Chill 2-3 hours until cold or serve immediately. Serves 4 (Variation: Substitute 1 lb cooked shrimp and 1/2 lb cooked dry sea scallops for the chicken.)
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4 small beets (3/4 lb)
1/4 Cup grape seed oil
1 Tbl. minced shallots
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. ground fennel seeds dried
2 Tbl. balsamic vinegar
1 Tbl. fresh lemon juice
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 Cup red lentils (7 oz)
2 Tbl. chopped parsley
1 large bunch arugula (6 oz), washed and torn into bite-size pieces
2 1/2 oz French (if possible) Feta cheese (1/2 Cup), crumbled
Wrap beets in foil. Roast 45 minutes in 350˚ oven. Cool, peel, and cut into wedges. In a medium skillet, heat the oil until shimmering. Add shallots and garlic, and cook until fragrant, about 1 minute. Add cumin and fennel, and cook just until fragrant. Remove from heat and whisk in the vinegar, lemon juice, and cayenne. Season with salt and pepper. Whisk until emulsified.
Bring a medium saucepan of lightly salted water to a boil. Add lentils and cook until just tender, about 5 min. Drain and transfer to a bowl. Toss with half the vinaigrette. Let cool and stir in parsley. Toss the arugula and beets with remaining vinaigrette. Season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with feta. Serves 4.
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2-3 plum tomatoes, chopped (2/3 cup)
1/2 cup shredded part-skim mozzarella
1/4 cup chopped Kalamata olives
1 tsp. minced garlic
2 tsp. extra-virgin olive oil, divided
1/8 tsp. freshly ground pepper
1/2 tsp. finely chopped fresh rosemary or 1/8 tsp. dried
4 portobello mushroom caps, 5” wide
2 Tbl. lemon juice
2 tsp. reduced-sodium soy sauce
Combine tomatoes, cheese, olives, garlic, 1 tsp. oil, rosemary, and pepper in a small bowl. Preheat grill to medium. Discard mushroom stems. Remove and discard brown gills from the undersides of the caps using a spoon. Mix the remaining 1 tsp. oil, lemon juice, and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
Oil a grill rack. Place the caps on the rack, stem sides down, cover, and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more. Serve warm.
Grilling these stuffed portobellos gives them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy, non-meat meal. Serve with a medium-flavored red wine such as Villa Dante Toscana. Serves 4
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2 oranges
1/4 cup imported green olives, pitted
1/2 small shallot, sliced very thin
1 Tbl. olive oil
2 Tbl. fresh orange juice
1 tsp. sherry vinegar
1/4 tsp. salt
pinch freshly ground black pepper
1 ten-inch-diameter round loaf of country bread (about 1 pound)
8 very thin slices (2 oz.) Serrano ham (Prosciutto can be substituted.)
Remove zest from a quarter of 1 orange. Cut zest into very thin strips and set aside. Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper. Toss to combine.
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