Roasted Cauliflower, Chickpeas and Dates. ~ Sheetpan Dinner

Roasted Cauliflower, Chickpeas and Dates

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet). Torn Medjool dates are added near the end of roasting, adding irresistible bites of slightly crisp, caramelized sweetness. While the oven works its magic, tahini is whipped until creamy to act as the bed for the main ingredients and bring all the Middle Eastern-inspired flavors together. If you don’t mind using another pan, toasted pine nuts make for a fabulous garnish.

Ready in 45 minutes.
Ingredients:
1 large cauliflower (or 1½ pounds medium-sized cauliflower florets)
7 fat garlic cloves4½ tablespoons extra-virgin olive oil, divided, plus more for the dates Kosher salt (such as Diamond Crystal) and black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 6 Medjool dates ½ cup tahini, well-stirred 2 tablespoons freshly squeezed lemon juice, plus more to taste ½ teaspoon ground cumin 1 to 2 teaspoons Aleppo pepper (or ¼ teaspoon crushed red pepper) 4 tablespoons ice cold water, plus more as needed 1 big handful flat-leaf parsley, chopped Warm pita, for servingDirections:                                                                                       Arrange racks in the top third and in the bottom third of the oven. Heat the oven to 425 degrees. 

• Prep the cauliflower: Cut out the core from the cauliflower, then cut into medium florets, ideally cutting in half through the stem so you end up with a flat surface on one side. Smash down on 6 of the garlic cloves with the back of a chef’s knife to remove the peels and lightly flatten. 

  Transfer florets and smashed garlic to a large bowl. Drizzle with 3 tablespoons of olive oil, rubbing it into the florets’ nooks and crannies. Season with 1 teaspoon salt and several grinds of pepper until well seasoned. Spread out on a rimmed sheet pan, flat sides facing down.

  Prep the chickpeas: Pat the chickpeas dry with a towel, then transfer to the large bowl and toss with the remaining 1½ tablespoons olive oil, 1¼ teaspoons salt, and lots of black pepper. Spread out on a second rimmed sheet pan in a single layer. Save the bowl for the dates. 

  Roast the chickpeas on the top rack of the oven and the cauliflower on the bottom for 20 minutes, until the bottoms of the florets and garlic are nicely browned (if your oven runs hot, check the cauliflower at 15 minutes). 

  Meanwhile, tear the dates into pieces (not too small) and discard the pits. Add to the large bowl, toss the dates with just enough oil to lightly coat, then sprinkle with a pinch of salt. 

  After 20 minutes, remove both pans. Shake the pan of chickpeas around. Toss the cauliflower and flip the garlic pieces (if the garlic is soft and golden brown on both sides, remove and set aside). Scatter the dates across the pan of cauliflower. 

  Return to the oven, but switch the pans’ locations (i.e., cauliflower goes on the top rack). Roast for 7 to 10 minutes, until the cauliflower is tender and nicely browned, the dates are browned in spots and even a little charred, and the chickpeas are crisp and golden (if you want the chickpeas to be really crunchy, roast them for 5 to 10 minutes longer).

  While everything roasts, make the tahini whip: Finely grate the remaining clove of garlic into a medium bowl. Add the tahini, lemon juice, cumin, Aleppo pepper, ¼ teaspoon salt and 4 tablespoons ice water. Stir with a fork until thick and very creamy yet spreadable (see Tip). Taste, adding more lemon juice for brightness or salt to taste. 

  Assemble: Spread the tahini whip onto the bottom of a serving platter (or 4 shallow plates). Top with the roasted cauliflower, dates and chickpeas. Scatter the parsley on top and serve with warm pita.
  TIP
  The tahini whip is meant to have a thick, spreadable consistency, but if you prefer a looser consistency, use ⅓ cup tahini. You can also make the tahini whip several days in advance and store in the fridge, though you’ll want to whisk in more water, as it thickens considerably.

Buckeye Bean Soup

 

Buckeye Bean

Buckeye Bean Soup With Corn And Poblano Strips

I have become a real fan of Rancho Gordo Beans.  The Buckeye Bean is creamy, holds its shape while being cooked, but are not starchy.  How do you describe the depth of flavor?  Since I cook for one, a pound of beans lasts too many days when cooked till the end of the dish.  I now cook half of the package for most recipes which is eight ounces.  I then have three days of "deliciousness" which is perfect!  This is a recipe for two cups cooked beans which would be one cup uncooked.

Ingredients:

2 tablespoons EVOO

3 cloves garlic, minced

1/2 yellow onion finely chopped

3 ears of corn, kernels removed or about 1 1/2 cups frozen*

1 poblano chili pepper, roasted and skins and seeds removed and seeds  

   removed and cut in strips.

1 tablespoon Mexican oregano, such as Rancho Gordo oregano Indio

2 cups cooked Rancho Gordo Buckeye Beans or white beans

3 cups liquid (we like half water and half bean broth)  see note:

Salt and Pepper to taste

Minced flat leaf parsley or cilantro for garnish

Lime wedges for serving

Directions:

In a soup pot, warm the olive oil over medium heat.  Add garlic and onion and sauté until soft, about 5 minutes.  Add the corn and poblano strips, oregano, beans and liquid, stirring to mix all of the ingredients.

Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.  Season with salt and pepper.  Right before serving, you can add some heavy cream if you like.

Allow the soup to cook another 2 to 3 minutes to reheat if necessary.  Serve in bowls garnished with herbs and lime wedges.

Note from DJM   When I cut the corn from the cobs I simmer the cobs for the flavor extracted and use with bean broth to enhance the corn flavor in the recipe.  This will take a little advance planning.

Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Lemon-Caper Sauce

Lemon-Caper Sauce For Mild Beans

This is a sauce from Rancho Gordo Beans Co.  They recommend the sauce with the Marcellas Bean which is a very mild heirloom bean.

Ingredients:

2 anchovy fillets. chopped (optional)
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon capers rinsed and chopped
Zest and juice from 1 lemon, plus more as needed
1/2 cup EVOO
Freshly ground pepper
Salt to taste, optional

Directions:
Place the chopped anchovies (if using) on a cutting board, using the blade of a large chefs knife, mash them against the board until you have a rough paste, or use a mortar and pestle. 

In a mixing bowl. combine the anchovy paste, parsley, garlic, capers, lemon zest, lemon juice, olive oil and pepper. Gently mix and taste to adjust the seasonings. Add salt if necessary. The sauce should be strong and aggressive as it will be tossed with mild beans. Depending on your taste, you may want to add more lemon juice

Cafe de Paris Butter For Summer Steaks

Café de Paris Butter for Summer Steaks

The traditional Café de Paris butter is basically a compound butter—
a mix of butter, fresh aromatics like herbs, spices and lemon all rolled up then tucked into the fridge.
It’s delicious slathered on barbecued foods like fish and steak (see the Guide to Summer Steaks below).

Ingredients:
In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter,
at room temperature,
1 small shallot, finely chopped (about 3 tbsp/45 mL),
2 tbsp (30 mL) finely chopped fresh flat parsley,
2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves,
1 tsp (5 mL) Dijon mustard,
3 dashes Worcestershire sauce,
a generous pinch of curry powder and ground black pepper.
Directions:
Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well
for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds.
Makes 1 log for 6 steaks

Guide To Summer Steaks
Simply sprinkle coarse kosher salt and freshly ground black pepper
over beef steaks (brought to room temperature for about 1 hour) or
salmon steaks or thick slices of beefsteak tomatoes.

Preheat grill to medium-high. Barbecue until grill marks form and
steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-)  thick beef steaks for medium-rare or 

4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side. 

Serve topped with rounds of Café de Paris Butter.

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

Cast Iron Skillet Chicken With Fingerling Potatoes

Cast-Iron Skillet Chicken With Fingerling Potatoes 

Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) bone-in skin-on chicken cut into pieces and patted dry with a paper towel (from about a 4-pound chicken)
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds (910 g) fingerling potatoes, chopped into 2-inch (5 cm) oblique cuts (so there are two angled sides)
1 recipe Basil Chimichurri

Basil Chimichurri 
1 cup (40 g) roughly chopped fresh basil
1 cup (50 g) roughly chopped fresh flat-leaf parsley
1⁄4 cup (35 g) finely chopped red onion
1 cup (240 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Directions:

Cast-Iron Skillet Chicken: Heat the olive oil in a large cast-iron skillet set over medium-high heat. Season the chicken with the salt and pepper on both sides and place the chicken pieces skin side down in the skillet. 

Fill in the pan with the potatoes. (You want the pan really full so that the surface area is completely covered with chicken and potatoes.) Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden. 

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Remove from heat, add dollops of chimichurri on top, and serve immediately. 

Basil Chimichurri: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator

 

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Lebanese Spicy Fish With Tahini Sauce And Pine Nuts

Lebanese Spicy Snapper 

Recipe by:  Maureen Abood

Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate white-fleshed Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate whitefish to be both beautiful and the most delicious preparation.
Prep 40 minutes, Cook 6 minutes,  Servings 2
Ingredients:

For the Tahini Sauce:

1/2 cup tahini
1 clove garlic, minced
1 teaspoon salt

Juice of 1 lemon
1/4 cup cold water

For the Fish:
2 filets red snapper or other thin, white fleshed fish
1/8 teaspoon cayenne pepper
Salt and pepper
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
For Finishing:
2 tablespoons toasted pine nuts
1 tablespoon finely chopped flat leaf parsley

Directions

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.   Serves 2

Green Goddess White Bean Dip ~ Vegan

Green Goddess White Bean Dip 

A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-vegetable dip, while keeping the dip dairy-free and vegan-friendly.
Ingredients
1 can (19 oz) white kidney beans, drained, rinsed
1 large ripe avocado, flesh removed
2 cloves garlic, smashed
2 tbsp (30 mL) toasted pine nuts, plus more to garnish
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped basil
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) finely grated lemon zest
Salt and freshly ground pepper to taste
3 tbsp (45 mL) extra virgin olive oil
Flaky sea salt and whole basil leaves to garnish

Directions:
In a food processor, combine beans, avocado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute.

Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8

Chilled Buttermilk Corn Soup With Fines Herbs

Chilled Buttermilk Corn Soup with Fine Herbs 

Chilled soup doesn’t have to begin and end with gazpacho. This verdant number bursts with the flavours of sweet corn, fresh herbs and tangy buttermilk. To make a statement, break out the punch bowl and ladle, and serve this soup in style!

Ingredients:

3 tbsp (45 mL) unsalted butter
2 shallots, minced
Salt and freshly ground black pepper to taste
6 ears corn, kernels removed, cobs reserved
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
1 cup (250 mL) shaken buttermilk, plus more to garnish
1 large handful washed arugula or baby spinach
3 tbsp (45 mL) chopped chives, plus more to garnish
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) chopped tarragon
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) fresh lemon juice
Directions:
Melt butter in a large stockpot over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Set 1/4 cup (60 mL) corn kernels aside for garnish, and add rest to shallot pot along with garlic. Cook, stirring, 2 minutes. Add reserved cobs and vegetable stock. Bring to a boil over high heat. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 15 minutes. Remove and discard cobs. Cool soup to room temperature.

Once soup has cooled, add buttermilk, arugula or spinach, herbs and lemon juice. Using an immersion or high-speed blender, purée until very smooth. Season with salt and pepper. Transfer to an airtight container. Refrigerate at least 4 hours and up to 3 days.

Transfer to a punch bowl and garnish with a swirl of buttermilk, reserved fresh corn kernels and chives.   Serves 6 to 8

Parsley Spinach Pesto

Parsley-Spinach Pesto

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.

 

Ingredients:

½ cup (120 ml) extra virgin olive oil, or water
½ teaspoon kosher salt, optional
6 cups (180 g) fresh spinach
½ cup (30 g) Italian flat leaf parsley
½ cup (40 g) soy parmesan, or parmesan cheese
2 Tablespoons walnuts
1 garlic clove, peeled

Directions:
Place all ingredients into the Vitamix container in the order listed and secure the lid.

Start the blender on its lowest speed, then quickly increase to its highest speed.

Blend for 25 to 30 seconds or until desired consistency is reached, using the tamper to press ingredients toward the blades.

Chef's Notes
For a less calorie-dense pesto, swap the olive oil for water.

For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.

Pestos are such a wonderful and tasty way to combine vitamin-packed greens with healthy omega-3 fats from nuts and extra virgin olive oil.

The Best Garlic Bread

 Garlic Bread

The Best Garlic Bread.  Crusty on the outside, soft in the middle and drenched in verdant butter, this garlic bread has no equal. It makes a little more garlic butter than you need, but you can use it to top broiled fish or baked potatoes. To save energy, throw the garlic in when you’re already using the oven for something else.

Ingredients:
2 heads garlic
Extra virgin olive oil
1/2 cup (125 mL) unsalted butter, softened
1/4 tsp (1 mL) finely grated garlic
1/4 cup (60 mL) chopped flat-leaf parsley
Salt to taste
1 white baguette, cut in half horizontally
Finely grated Parmigiano-Reggiano or Grana Padano for serving
Directions:
Preheat oven to 400°F (204°C).

Cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Place in a square of foil. Brush tops generously with oil. Wrap tightly and place on a small baking pan. Bake on the middle rack until very soft, about 45 minutes. Remove from oven, carefully open the foil and cool completely.

Squeeze garlic out of papery husks and place in a food processor with butter, grated garlic, parsley and salt. Pulse, stopping to scrape down the bowl several times, until smooth. Transfer to an airtight container. Refrigerate for up to 3 days. Bring to room temperature before using.

 Preheat oven to 450°F (232°C).

Place baguette halves, cut-sides up, on a parchment-paper-lined baking tray. Spread generously with garlic butter, laying it on thick and going right to edges. Save rest for another use.

Bake on the middle rack until golden brown at edges, 8 to 10 minutes. Remove from oven and sprinkle very lightly with cheese. Cut into pieces and serve immediately.   Serves 6 to 8

Italian Rice Salad With Cranberry Beans

Cranberry Bean

Italian Rice Salad With Cranberry Beans

Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.

Ingredients
3/4 cup dried cranberry beans
2 cups Arborio rice
1/2 cup minced onion, sautéed in olive oil
1/4 cup lemon juice
1/4 cup capers, drained
1/3 cup chopped sun-dried tomatoes in oil, drained
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
Salt and pepper to taste

Directions:
Sort beans and soak overnight in bowl using 3 times as much water as beans. 

Rinse beans with cold water and place in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender, about 45 minutes. 

Prepare rice according to directions on package. Turn rice out into large bowl to cool, gently breaking up any lumps. Add onions, lemon juice, capers, tomatoes, parsley, beans, olive oil, salt and pepper, and gently toss.  Serves 4

Canellini Bean Soup

Cannellini Bean Soup ~ Martha Stewart

 
Ingredients:
2 1/2 cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Directions
Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
Step 2

Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
Step 3

Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Heirloom Bean And Mushroom Stew

Heirloom Bean and Mushroom Stew

Heirloom Beans have become a new interest of mine.  I am presently using the Zarsun brand.  Another brand is Rancho Gordo.  At this time of the year most supplies are sold out.  If you like the quality and flavor of beans, these are varieties have been forgotten and are now available. Buy your supply when you find them in stock.

The combination of mushrooms, onions, garlic and red wine has always been a favorite of mine and Heirloom Bean and Mushroom Stew takes it one step further with the welcome addition of Christmas Lima beans. The big, chestnutty flavored beans were a lovely complement to the earthy flavors of the portobello and shitake mushrooms and more than stood up to the robust red wine and tomato sauce. The only thing I would do differently next time is to soak the beans before cooking them; it took almost 2 1/2 hours and a lot of added water for them to become tender. 

I served it, as she did, with soft polenta and it was delightful but I could also see serving it atop pasta or just with some crusty rolls to mop up the sauce.  Remember, when you combine corn (polenta), and beans you have all nine amino acids which create a complete protein.

Serves 4-6

Ingredients:
1 pound Christmas lima beans
1/4 cup extra virgin olive oil
2 medium onions, halved lengthwise and thinly sliced
8 cloves garlic, roughly chopped
6 ounces portobello mushrooms, chopped
8 ounces shiitake mushrooms, thickly sliced
3 sprigs fresh thyme
1 28 ounce can plum tomatoes in puree
1/2 cup red wine
1/2 cup reserved bean cooking liquid
1/2 cup chopped flat leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Place the beans in a large pot and cover with water by about two inches.

Bring to a boil, then reduce heat and simmer until the beans are tender (Christmas limas can take up to two hours.) Drain, reserving one half cup of cooking liquid.

Heat the olive oil over medium heat in another dutch oven or very deep skillet.

Add the onions and garlic, and saute for 5 minutes.

Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly.

Add the tomatoes including the puree, crushing the tomatoes with your hands and discarding the hard stem ends.

Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans.

Simmer, partially covered, for about 20 minutes.

Mussels In White Wine

Mussels In White Wine

Almost every Bistro in Paris has its own version of mussels in white wine.  This traditional country French dish takes some chopping and cutting, but modt pf iy can be done in advance.  A great dish to serve with country crusty bread for dipping in the spicy broth or for dinner, serve the sauce ladled over a pound of lingeuine. 

Ingredients:
6 1/2 pounds cultivated mussels
2/3 cup all purpose flour
1 teaspoon good saffron threads
5 tablespoons unsalted butter
5 tablespoons good Olive oil
2 cups chopped shallots
1/3 cup minced garlic, 12 to 15 cloves
1 cup chopped canned plum tomatoes, drained (8 
   ounces)
3/4 cup chopped flat leaf parsley
1/4 cup fresh chopped thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Directions:
To clean the mussels, put them in a large bowl with four quarts of water and 2/3 cup flour.  Soak for 30 minutes or until the mussels have disgorged any sand.  

Drain the mussels a, then remove the beard from each with your fingers.  If they are dirty, scrub the mussels with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  

Soak the saffron in 1/4 cup hot water, and set aside.  

In a large (12 quart aluminum stockpot, heat the butter and olive oil over medium heat.  Add the shalloys and cook for 5 minutes, then add garliv and cook 3 more  minutes or until he shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, theyme, wine, salt and pepper.  Bring to a boil.

Add the musels, stir ewell, then cover the pot and cook over the medium heat for 8 to 10 minutes, until all of the mussels are opened (discard any mussels that do not open).  

With the lid on the pot, shake once or twice to make sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl an serve hot.

Caramelized Shallots

Caramelized Shallots

You may not think of serving shallots as a vegetable, but they ar more flavorful and delicate than boiling onions.  It's a perfect accompaniment for an evryday roast chicken, but special enough to serve on a holiday with a stanfing rib roast.  You can peel the shallots in advance and then just give them a quick saute and throw them into the oven before dinner.
Serves 6


Ingredients:
6 tablespoons unsalted butter
2  pounds fresh shallots
5 tablespoons sugar
3 tablespoons good red wne vinegar
1/2 teaspoon kosher salt
1/4 freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley

Directions:
Preheat oven to 400*F degrees.

Melt the butter in a 12 inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occsionally, until the shallots start to brown.  

Add the vinegar, salt, and pepper and toss well.  

Place the saute pan in the oven and roast for 15 to 20 minutes, depending on the size of the shallots, until they are tender.  

Season to taste, psrinkle with parsley and serve hot.