Burrata With Polenta and Roasted Cherry Tomatoes

 Burrata with Polenta & Roasted Cherry Tomatoes

Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side serving four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce.

Ingredients:
2 cups (500 mL) cherry tomatoes
2 cloves garlic, roughly chopped
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) salt, divided
2 tbsp (30 mL) roughly chopped mint
1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal

1 3/4 cups (425 mL) water

1/2 cup (125 mL) whole milk
6 tbsp (90 mL) salted butter
3/4 cup (175 mL) finely grated Pecorino Romano cheese
1 container (250 g) burrata, drained
Torn mint, shaved Pecorino Romano
freshly ground pepper to serve

Directions:

Preheat oven to 325˚F (163˚C).

In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint.

After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. 

Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water.

To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.  Serves 4

Blogger's Suggestion:  When you remove the polenta from the heat, stir in Boursin Herb and Garlic Cheese for a creamy flavorful polenta.

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Chive Blossom Salt

 

Chive Blossom Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The chopping and prep of herbs is time consuming.

Ingredients:
½ cup chive blossom flowers
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain greenish. Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Ricotta Meatballs With Arugula-Herb Salad

Ricotta Meatballs with Arugula‑Herb Salad

Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers)
Meatballs
1 1/4 cups (310 mL) full-fat traditional ricotta
1/2 cup (125 mL) grated Parmesan, plus more for serving
1/3 cup (80 mL) loosely packed parsley, finely chopped
1/3 cup (80 mL) finely chopped chives
1/3 cup (80 mL) loosely packed oregano leaves, finely chopped
2 tbsp (30 mL) finely grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) red pepper flakes
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) capers, drained, patted dry
2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
Fine sea salt to taste
1 large egg
1 large shallot, finely grated
1 lb (455 g) lean ground beef
1 1/2 tsp (7 mL) fine sea salt, divided
Salad
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Fine sea salt and freshly ground black pepper to taste
2 cups (500 mL) packed baby arugula
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) loosely packed mint leaves
1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped
Directions:
In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.

In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.

Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.

Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.

Preheat oven to 350°F (177°C).

Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.

While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.

To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.

Serves 4 (or 2 with leftovers)

Hugo Cocktail

Hugo Cocktail

This light, floral and refreshing spritz is a great excuse to drink Prosecco on the rocks. It was created in 2005 by Roland Gruber in South Tyrol, a province in the Italian Alps. He brought the idea with him when he moved to Switzerland, where it became a hugely popular drink.  Makes 1 drink 

Ingredients:
4 oz Prosecco, chilled
1 oz St-Germain Elderflower Liqueur
1 oz club soda, chilled
2 lime wheels
Mint sprig
Directions:
Fill a chilled wine glass three quarters full with ice. 

Slowly pour in Prosecco followed by liqueur. Top with club soda. 

Lightly stir and garnish with lime wheels and mint. 

Scallops With Grapefruit And Leeks

                                                      

Scallops With Grapefruit And Leeks

You can get Canadian scallops all year-round, but their harvesting ramps up in April as the weather gets warmer. It doesn’t take a lot of them to feel satiated, and they are so easy to cook (just don’t do it for too long!). Pop them on top of a few complementary ingredients, like we have here, and you’ve got gourmet, restaurant-quality food at your table in minutes.

Ingredients:
3 leeks, green parts trimmed
2 medium-size grapefruits
5 tbsp (75 mL) salted butter, divided
3/4 to 1 tsp (4 to 5 mL) fine kosher salt (if using table salt, reduce 

    amount and season to taste)
1 lb (455 g) sea scallops, patted dry
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) chopped Marcona almonds
Chopped mint or parsley for sprinkling (optional)
Directions:
Trim ends and green parts from leeks.  Slice white leeks in half.  Fan and rinse. Thoroughly pat dry. Finely chop.

Slice off top and bottom from grapefruit.  Set on a cut side.  Slice off any remaining peel and pith.  Carefully slice segments over a bowl to catch any juices.  Set aside juices for another use.  Arrange segments over plates.

Melt 3 tbsp (45 mL) butter in a large frying pan set over medium heat until bubbling and lightly golden.  Add leeks.  Lightly season with salt.  Cook, stirring occasionally until softened, about 5 minutes.  Remove to plates with grapefruit.  Wipe out any bits from pan.

Season scallops with salt.  Add remaining 2 tbsp (30 mL) butter and oil to pan and set back over heat.  When bubbling and lightly golden, add scallops, spacing them apart.  Cook, until deep golden, about 1 to 3 minutes per side.  Remove to plates with leeks.  Top each with almonds.  Sprinkle with mint.  Makes 4 main course or 8 appetizer servings

Hugo Spritz Apperitivo

Hugo Spritz

In their book Spritz: Italy’s Most Iconic Aperitivo Cocktail, Talia Baiocchi and Leslie Pariseau draw inspiration from the lighter side of the cocktail spectrum. To deepen their understanding of the Spritz, the authors embarked on a 10-day road trip in a tiny Fiat 500 coupe across northern Italy, from Venice to Milan to Turin.

Traveling along the unofficial “Spritz Trail” of Italy, the authors describe how the Spritz—basically a combination of three parts prosecco, two parts bitter liqueur, such as Aperol or Campari, and one part soda—changes from city to city. “We discovered that the Spritz’s biggest secret is that it really is much more than a recipe or a category of drinks,” they say. “The Spritz is a regional perspective on the aperitif,” signifying a cultural way that certain regions in the north think about aperitifs.

The Hugo Spritz is one such regional signature. In the South Tyrol province of Northern Italy amid the Dolomite mountain range where the cocktail originates, the Hugo Spritz isn’t made with a bitter aperitif but an elderflower cordial often made locally by allowing the flowers and sugar to ferment in the sun instead. Readily available St-Germain elderflower liqueur is used instead in this recipe.

The combination works by presenting an alternative to more popularly known Italian spritzes, like the Aperol Spritz or Campari Spritz, which use bitter red liqueur as their base. By forgoing the bitter element and instead opting for a floral base of elderflower, it allows the natural lemon and citrus notes found typically in prosecco to display more prominently. The mint then takes the task of providing the nose and finish on the drink, which skews cooler and creates the effect of a cleaner tasting spritz than its bitter-based counterparts, with flavors that don't overstay their welcome.

Here's how to mix a Hugo Spritz, a lower-alcohol sparkling cocktail that's refreshing to drink, easy on the palate, and simple to make.

Ingredients

1/2 ounce St-Germain

1 sprig mint

4 ounces prosecco, chilled

1 ounce soda water, chilled

Garnish: 

mint sprig

lemon wheel

Directions:

Add the St. Germain and mint sprig into a wine glass. Gently muddle and let sit for 3 minutes.  

Add ice, the prosecco and the soda water and stir briefly and gently to combine.

Garnish with a mint sprig and a lemon wheel.

Who Invented the Hugo Spritz?

The Hugo Spritz was invented in 2005 by bartender Roland Gruber in the Italian town of Naturno along the Italian-Austrian border. Its popularity quickly spread from its place of origin to neighboring countries of Austria and Germany.  

How To Prepare The Mint:

Strip the lower leaves from the stalk, leaving a neat bouquet at the top. Then, firmly slap the mint on the back of your hand or palm before garnishing; this releases the oils to make the mint more aromatic.  

To keep your mint looking fresh, shock it in an ice water bath before using.

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

A Spring Risotto From The Garden

                                        

A Spring Risotto From The Garden 

I never quite understood the unbridled excitement about fresh fava beans in restaurants—until I grew my own. I find such joy in these substantial beans that I can cook within a few hours—even minutes—of harvest. And while prepping them does take time, it is well worth the effort.

Two raised beds in my small backyard often yield spring harvests of fava, snow peas, snap peas, mint, and chives. If I pick a lemon on the way to the kitchen, this dish becomes a true expression of my spring garden!  Serves 4–6

Ingredients:
1 pound fresh fava beans (¹/³–½ cup shelled)

4–6 spears asparagus, woody ends removed, spears sliced into 1-inch pieces
8–12 snap peas (or snow peas), trimmed and strings removed
6 cups vegetable or chicken broth
¼ cup extra virgin olive oil
1 red onion or spring onion, finely chopped
2 cloves garlic
2 cups rice (carnaroli or arborio)
½ cup white wine
2 tablespoons chopped mint and chives plus some whole or lightly chopped leaves for garnish
Juice and zest of 1 lemon
Sea salt and finely ground black pepper to taste
½–1 cup grated Parmigiano-Reggiano (optional)
Your best extra virgin olive oil for finishing

Directions:

If you are starting with fava beans in their pods, remove and discard the pods and drop the beans into boiling water for 30 seconds. Transfer to an ice bath, and when beans are fully cooled, drain and remove the skin that surrounds each bean by pinching one end to pop the bright-green bean out.

Blanch the asparagus pieces and snap peas briefly in boiling water. Set aside.

Heat broth to a simmer and keep it simmering on the stove.

Heat ¼ cup olive oil in a 10- to 12-inch heavy-bottomed, straight-sided skillet or Dutch oven. Add chopped onion and garlic and sauté until translucent. Then stir in the rice until it is evenly coated with oil. Add the wine and stir until it’s absorbed.

Add broth, ½ cup at a time, stirring constantly and keeping risotto at a steady simmer. When rice is creamy and al dente, stir in half of the vegetables.

Stir in chopped mint and chives along with salt, pepper, lemon juice, and lemon zest to taste. Stir in the grated cheese (if using) and some of your best extra virgin olive oil. Turn off the heat, cover, and let risotto rest for a few minutes before serving.

Distribute the risotto into shallow bowls and divide the remaining fava beans, asparagus, and snap peas evenly among the servings. Garnish with the reserved mint and chives. Offer grated Parmigiano-Reggiano and extra virgin olive oil at the table so your guests can add more of each as they wish.

Serve as an entrée or a side dish with grilled or slow-baked salmon. A crisp white wine goes well with this dish.

Raspberry Frosé Fizz

 Raspberry Frosé Fizz

Serve this drink with a little dessert spoon so you can scoop up the gelato as it melts into the bubbly wine. If raspberry-lime gelato proves difficult to find, try strawberry or peach instead, since this simple recipe is easily adapted to whatever’s on hand, both in terms of alternative flavours and sparkling wine expressions—pink, white and even Lambrusco.   

Ingredients:

1 scoop raspberry-lime gelato

1/2 oz St-Germain Elderflower Liqueur
4 oz Segura Viudas Brut Rosé
1 small mint sprig to garnish

Directions:

Place a scoop of raspberry-lime gelato in the middle of a large coupe glass and drizzle elderflower liqueur over it. Pour sparkling rosé around the gelato and garnish with mint.  Makes 1 drink

Plum Salad With Fennel And Mint

Plum Salad With Fennel And Mint

This is a different take on a Valencian salad, normally made with oranges. This is the simplest of dishes and makes the most of the season’s fresh offerings, with minimal preparation — perfect for the hot days of summer. Hit the farmers’ market and select plums that are sweet, such as black plums or Mirabelles. Their sweet flavour truly shines in fresh preparations. Measure, or don’t — what’s important is 
to taste as you go.
Ingredients:

6 to 8 plums
1/2 cup almonds, sliced
1 bulb fennel
2 tablespoons mint, chopped
2 tablespoons extra virgin olive oil, or more to taste
Maldon salt to taste
Black pepper to taste
Directions:
In a pan over medium-low heat, toast almonds until golden brown. Tip almonds out of pan and set aside on a plate to cool. Slice the fennel very thinly either by hand or using mandoline. Remove the stones from the plums and slice each halve into 6 to 8 slices. Arrange the fennel and plums on a larger platter and drizzle olive oil over the plums. Stack and roll the mint leaves into a cigar and finely slice. Sprinkle the mint over the salad and top with the almonds. Sprinkle with Maldon salt and fresh pepper to taste.

Lebanese Grilled Kafta

Lebanese Grilled Kafta 

Lebanese Kafta is ground meat flavored with spices and grilled kabob.  Try ground beef, lamb, or goat.  Sure to be a crowd pleaser.

Ingredients:
2 pounds ground beef, 85/15 fat content
2 tablespoons grated yellow onion
1 clove garlic, minced
3 tablespoons parsley, flat or curly, finely chopped
3 tablespoons mint, finely chopped, plus more for finishing
2 teaspoons kosher salt
1 teaspoon sumac
1/2 teaspoon cinnamon
1 tablespoon crushed dried mint or Mint Salt
2 tablespoons extra virgin olive oil

Directions:

In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, and cinnamon. Chill for at least one hour and up to one day. 

Heat the grill to medium. Coat the grates with oil.

Use 1/2 cup of the meat mixture to form an oblong football shape. 

Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.

Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. 

Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.

Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.

Thai Larb Salad

Thai Larb Salad

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!  Served 3/20/22.  Excellent Flavor!

Ingredients:
1/2 cup hot water

2 tablespoons vinegar- white or rice wine
1 red onion (divided, see instructions)
——-
3 garlic cloves, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, lamb,
1/2 teaspoon salt
1/2 teaspoon pepper
—–
2 cups cucumber, sliced or diced
2–3 radishes, sliced (or watermelon radish)
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil elevates)
2 tablespoons fish sauce
4–5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey
finely chopped fresh chili- optional!
Serve with lettuce wraps or jasmine rice or both!
  
Directions:
Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the meat: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. 

Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. 

Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar.  Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

Note: Larb will keep up to 3 days in the fridge.

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Fresh Herb Falafel With Bread

Fresh Herb Falafel With Bread

Ingredients:  

For the Falafel

1/2 cup dry (uncooked) chickpeas
1/2 cup dry peeled fava beans (be sure they're the pale, peel dry favas, not the dark unpeeled favas which won't work)
1 teaspoon kosher salt
1/4 cup mint leaves
3/4 cup flat leaf parsley leaves
1/2 cup cilantro leaves
1 small jalepeno, ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup coarsely chopped yellow onion (1 small onion)
1/2 tablespoon sesame seeds
1 teaspoon baking soda
Safflower or canola oil, for frying (about 3 cups)

For the Tahini Sauce:
3/4 cup yogurt or laban
1/3 cup tahini (stir before measuring)
1 teaspoon kosher salt
1 clove garlic, green sprout removed and minced
Juice of 1 lemon

Directions:
In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.

Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb—but not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.

To make the tahini sauce, process the yogurt, tahini, salt, and garlic until combined. Pour in the lemon juice and pulse to combine. Taste and adjust the seasonings so that the sauce has a nutty flavor of tahini with a bit of the tang of the yogurt.

Heat the oil in a 2-quart saucepan or sauté pan until a pinch of herb dropped in floats and bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly in to the scoop to form 2-inch ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.

Serve the falafel hot with the tahini sauce on the side or drizzled over top.

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza

Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn

Goddess Basil pesto

2 cups fresh basil
1/2 cup fresh dill or mint

1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

  Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

  On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 

  Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 

Everything Green Deep Dish Pizza

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.

Ingredients:

Cashew Pesto
1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest) 

½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten

Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)

Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.

Preheat oven to 400°F (200°C).

In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.

Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.

Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.

Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4

Stir-Fried Asparagus

Stir-Fried Asparagus

 Ingredients:
1 ½ pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped*
A large handful of basil, mint and cilantro leaves

Directions:
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths

In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. 

Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.

Transfer to a serving platter and scatter leaves on top. Serve immediately.

*Note:  Suggest using half of the amount of hot pepper and taste.  Adjust according to your liking.  Also add a splash of sesame oil for a twist.  

Oven Baked Tomatoes

                     Oven Baked Tomatoes
Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.

Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.

Recipe for Marche-style tomatoes:

In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.

Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.

From side dish to main course

To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.

Also in the pan

If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.

Quinoa Protein Salad

Quinoa Protein Salad

Recipe of Maureen Abood

Ingredients:
2 cups white quinoa, rinsed well
1/2 cup red lentils, sorted and rinsed
Kosher salt, for seasoning throughout
1 cup kidney beans, rinsed
1 cup shelled edamame
1 yellow bell pepper, finely diced
1 small red onion, finely diced
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced or grated
2 teaspoons mint salt or crushed dried mint
1/2 teaspoon freshly ground black pepper
Big handful fresh mint, cilantro, and/or basil, finely chopped

Directions:
In a small saucepan, combine the quinoa with 2 1/2 cups water and a teaspoon of kosher salt. Bring to a boil, then simmer, covered, until the quinoa is cooked, but not too soft and mushy, about 10 minutes (keep checking, tasting as you go). Pour off any excess water. Cool the quinoa completely; this can be done quickly by spreading the warm quinoa out on a sheet pan.

In another (or the same saucepan, rinsed), combine the lentils with 1/2 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer until the lentils are al dente, and have not split, about 7 minutes. Rinse the lentils with cold water and drain.

If the shelled edamame is frozen, rinse with cool water and drain.

In a large serving dish, combine the quinoa, lentils, kidney beans, edamame, yellow pepper, and red onion.

Make the vinaigrette in a small bowl by slowly whisking the olive oil into the lemon juice, rice vinegar, and garlic. Season with dried mint, 1/4 teaspoon salt, and pepper.

Pour the vinaigrette over the salad and mix well to coat everything. Taste and adjust seasonings. Stir in half of the chopped herbs, then garnish the top of the salad with more chopped herbs. Serve immediately, or chill in the refrigerator for up to four days before serving.