BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO

From Bon Appetit- sounds delicious! A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it. 

8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup veg or chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano) 

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl. Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

LEEK AND POTATO SOUP

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
4 medium potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or vegetable broth
2 tablespoons chopped fresh chives 

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

KALE AND CHICKPEA SOUP

1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato (3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped (4 cups)
3 1/2 cups chicken or vegetable broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (optional), cut into 1/4-inch dice (1 cup) 

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

BROCCOLI WITH GARLIC AND PARMESAN CHEESE

2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 11/2 ounces) 

Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.

BRAISED BABY BOK CHOY

1 cup chicken or veg broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil 

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

BEET, ARUGULA AND GOAT CHEESE SALAD

Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

SAVORY STUFFED SWEET DUMPLINGS

2 sweet dumpling squashes or 1 sunshine squash 
1/2 cup long-grain brown rice 
1 1/4 cup water 
2 cups tomatoes, chopped 
1 cup onion, chopped 
1 cup green bell pepper, chopped 
1/4 tsp freshly ground black pepper 
1/2 tsp dried thyme leaves 
1/2 tsp dried marjoram 
1 1/2 tbsp extra virgin olive oil 
1/2 cup raw pine nuts, toasted 
salt to taste

Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down. Bake at 400ºF for 40 minutes. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste. Stuff squash cavities. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7" x 9" baking pan. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese 

Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill. Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

GREEN BEANS BRAISED WITH TOMATOES AND BASIL

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water 

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

FRESH TOMATO SAUCE

I love to prepare this first thing in the morning and let it sit on the counter all day. It fills the kitchen with the most heavenly aroma and keeps me away from the stove! I usually toss with pasta, but you can easily drain the tomatoes and make bruschetta with this versatile sauce. 

3 lb. tomatoes, peeled and diced 
3 cloves garlic, minced
1/2 c. olive oil
1/4 c. chopped fresh basil (optional)
2 T. minced fresh parsley (optional)
1/2 tsp. red pepper flakes
2 T. balsamic vinegar
1 tsp. coarse salt
penne pasta

Combine all ingredients except salt and pasta. Let it sit in a large non-aluminum bowl at room temperature, covered, for 30 minutes, up to 6 hours. Prepare pasta. Toss with sauce and add salt just before serving. So simple, so delicious!

SICILIAN EGGPLANT STUFFED w/GARLIC & CHEESE

This is one of our family's favorite recipes of all time. Make it for your family, make if for your friends. Just be sure to serve it with lots of warm, crusty bread and a nice bottle of Sicilian wine, like a Regaleali Rosso. Every time we taste it we look at each other and think....Can life get any better than this? 

1 large eggplant or 2 medium to small eggplants
2 tbsp. olive oil
1 onion
4 cloves garlic
1 lb. tomatoes
1/4 tsp. crushed red pepper
sugar salt & pepper to taste
5 oz. aged provolone cheese
4 cloves garlic
bunches of fresh mint, basil and parsley

Cut off the stem of the eggplant and roll on the counter to soften. Let sit in a bowl w/ salt water for 1 hour. Make slits lengthwise, spaced 1" apart, 1/2" deep, staying away from the ends. Be sure not to cut the eggplant in pieces. It should remain whole- you're just creating spaces to fill with the cheese and garlic.  Meanwhile, heat 2 tbsp. olive oil in a casserole dish. Add 1 onion finely chopped, 4 cloves of garlic sliced, and 3 tbsp. of water. Cover tightly and cook for 5 minutes, or until the onion is soft.  Then, add 1 lb. tomatoes, chopped. 1/4 tsp. crushed red pepper, a pinch of sugar and salt & pepper to taste. Cook an additional 5 minutes.  Stuff the eggplants with 5 oz. aged provolone cheese (sliced) and 4 cloves of sliced garlic. Nestle back into the sauce in the casserole dish.  Sprinkle fresh mint, basil and parsley over the eggplants and cover. Cook over low heat, turning every 30 minutes for about 1.5 hours. Add water if it begins to stick. Sprinkle with more herbs just before serving.

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD

1 large cucumber, peeled, diced (about 2 1/2 cups) 
2 1/2 cups buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour. Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half 1/4 teaspoon salt
1/4 teaspoon ground black pepper

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour. Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan. Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER

3 tablespoons olive oil
2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel) 
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

PICKLED CUCUMBERS

1 large cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.

BRAISED FENNEL

1 large fennel bulb or 2 small bulbs 
2 tablespoons butter 
1 small clove garlic, whole 
1/2 teaspoon thyme 
Salt and freshly ground black pepper 
1/4 cup dry white wine, optional 
Water and/or chicken stock, to cover 

Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine, if using, and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper, to taste.

GRILLED AND ROASTED WALLA WALLA SWEET ONIONS WITH PINE NUT BUTTER

4 medium Walla Walla Sweet Onions
1 tablespoon olive oil
1/2 cup pine nuts, toasted
3 ounces unsalted butter, softened
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
lemon wedges and rosemary sprigs for garnish

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs. 

This recipe is from Tom Douglas of The Dahlia Lounge in Seattle.

Coleslaw

1 medium head cabbage, shredded
1 large onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup olive oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

GRANNIE'S FRENCH SWISS CHARD

A special recipe from Cait Johnson: The French love their chard (“blettes” in their language), and my Grannie (who was French and Swiss, among other things) used to make this recipe for me when I was little because she knew how good it was for me (chard is a fabulous source of many antioxidant vitamins and minerals)--and because this was one way I would actually eat it and enjoy it! The secret is adding raisins and pine nuts to the chard. I recently bought a drop-dead gorgeous book of French Provincial recipes, and in it was a recipe that looked just like the chard my Grannie used to make for me. It was even called “Blettes Grand-mere!” Try making it for your little ones: the sweetness of the raisins and the nutty, buttery crunch of the pine nuts make chard completely irresistible--and it cooks in about 3 minutes.

1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste

Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.

STRAWBERRY SHORTCAKE

Strawberry shortcake is one of summer's great treats, with its layers of crumbly biscuit, whipped cream, and juicy strawberries. A wonderful dessert for a meal alfresco, lingering over its flavors in the sunshine.

3 cups flour, half whole wheat and half all-purpose 
1 teaspoon baking powder
2 sticks butter
3/4 cup light brown sugar
1 1/2 lb strawberries, washed and hulled
sugar for tossing
1 1/2 cups heavy cream, whipped

Sift the flour with the baking powder, and rub in the butter until the mixture resembles fine bread crumbs. Mix in the sugar to combine. Press the mixture into two 8-inch buttered layer pans, and bake in a preheated oven at 325F for 30-40 minutes, until a light golden color. Cool in the pans before inverting.  Slice the strawberries, reserving a few whole ones for decoration, and toss the slices in sugar. Place half of them on top of one of the shortcake layers, and cover with a thick layer of whipped cream. Top with the other layer of shortcake. Cover the top with another layer of sliced strawberries, then a layer of whipped cream, and decorate with the reserved whole strawberries. Keep in a cool place until ready to serve.