Post Category → Recipes

Chickpea and Chicken Stew with Curry and Coconut

1 tablespoon olive or coconut oil

1 large Spanish onion, peeled and chopped

3 celery stalks, chopped

2 carrots, scrubbed and diced

2 garlic cloves, peeled and minced

1 tablespoon minced fresh ginger root

2 tablespoons curry powder

1 16 ounce can chickpeas, drained and rinsed

1 16 ounce can coconut milk

2- 3 cups chicken broth

1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite size pieces

1 16 ounce bag or box baby spinach

1 – 1 1/2 cups chopped fresh cilantro leaves

1- 2 limes, quartered

1 cup lightly toasted cashews or almonds

Place a large pot over high heat and when it is hot, add the oil. Add the onion, celery, carrots, garlic, and ginger and cook until golden and tender, about 10 minutes.

Add the curry and cook 5 minutes.

Add the chickpeas, coconut milk, and chicken broth and bring the mixture to a boil. Lower the heat to low and add the chicken. Cook until the chicken is cooked through, about 15 minutes.

Add the spinach, a handful at a time, and cook until wilted, about 5 minutes. Add the cilantro and stir well.

Serve right away with a squeeze of lime and a sprinkling of cashews.

Snickerdoodles 



Makes 4 dozen  

For the cookies: 
½ pound (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
 ½ teaspoon kosher salt

Cinnamon sugar for rolling:
2 tablespoons sugar
1 tablespoon ground cinnamon

To make the cookies: Put the butter and 1 ½ cups sugar in a large mixing bowl and using a spoon or rubber spatula, mix until smooth.  Add the eggs and mix again. Add the flour and then sprinkle in the cream of tartar, soda and salt. Mix until everything is well incorporated. Scrape down the sides of the bowl and mix again.  

To make the cinnamon sugar: Put the 2 tablespoons sugar and cinnamon on a plate and mix until well combined. 

To form the cookies: break off tablespoon size pieces of dough and roll into 1 inch balls. Roll the balls in the cinnamon sugar and place 2 inches apart on the prepared cookie sheet. Cover and refrigerate at least 2 hours and up to overnight.  

Preheat the oven to 375 degrees. Line a cookie sheet with parchment or wax paper.

Put the dough on the prepared sheet and, using your hand or the bottom of a water glass, press down until flattened. Put the cookie sheet in the oven and bake until the cookies begin to brown at the edges, about 8- 10 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough

Oatmeal Raisin Cookies 

Makes 5 dozen 

½ pound (2 sticks) unsalted butter, at room temperature
½ cup white sugar
1 cup light brown sugar
2 large eggs, at room temperature 
1 tablespoon vanilla extract 
1 tablespoon water
2 ½ cups old fashioned oats
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt

Preheat the oven to 375 degrees. Line a cookie sheet with parchment or wax paper.  

Put the butter and sugars in a large mixing bowl and using a spoon or rubber spatula, mix until smooth. Add the eggs, vanilla extract, and water and mix until just combined. Scrape down the sides of the bowl, add the oats and flour and then sprinkle in the baking soda and salt. Mix until everything is well incorporated. 

Put heaping tablespoons of dough on the prepared sheet and put in the oven. Bake until brown on the edges and soft in the middle, about 12 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough.

Black Cocoa Cookies 

Yield: about 5 dozen cookies

½ pound (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract 
2 cups all purpose flour
1 cup unsweetened, cocoa powder (not Hershey’s)
1 teaspoon baking soda
½ teaspoon baking powder 
½ teaspoon kosher salt

Preheat the oven to 350 degrees.  

Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth.  

Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined, being careful not to overbeat. 

Scrape down the sides of the bowl, add the flour, cocoa powder, baking soda, baking powder and salt and mix until everything is well incorporated. 

Place teaspoonfuls on the prepared cookie sheet and transfer to the oven.  Bake until the edges begin to firm up, about 12- 14 minutes. Do not overbake. Cool the cookie sheet between batches. Transfer the cookies to a rack to cool completely.


Tip: Make the dough up to two weeks ahead of time, shape into balls and store in a zippered bag. Refrigerate or freeze.

Paige Retus’ Chocolate Chip Cookies 

Makes 4 dozen 

½ pound (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract 
2 cups all-purpose flour
1 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups Ghiradelli semi-sweet chocolate chips (not Nestle) 

Put the butter and sugars in a large mixing bowl and using a spoon or rubber spatula, mix until smooth. 
Add the eggs and vanilla extract and mix again. 
Add the flour and oats, and then sprinkle in the baking powder, baking soda and salt. Mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and mix again. Cover and refrigerate at least one hour and up to one week.

Preheat the oven to 325 degrees. Line a cookie sheet with parchment or wax paper.  

Put heaping tablespoons of dough on the prepared sheet and put in the oven. Bake until the cookies begin to brown at the edges, about 12 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough.

Butternut Squash and Chickpea Stew with Kale and Tahini

Makes 10- 12 cups

1 teaspoon olive or vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and sliced or minced
1 large carrot, scrubbed chopped
1 celery stalk, chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
1/2 teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ butternut squash, microwaved for 5 minutes, peeled and cubed
4 cups chicken or vegetable stock
2 16-ounce cans chickpeas, drained and rinsed
1 cup diced tomatoes, including the liquid
1 jalapeno or chipotle chili, minced (optional)
1 bunch Lacinato kale, chopped

Tahini (about 1 teaspoon per cup)
Lime

  1. Put a medium-size pot on the stove and set the heat to medium. When it is hot, add the oil. Add the onion, garlic, carrot and celery and cook until the onion is tender and lightly browned, about 10 minutes.
  2. Add the coriander, cumin, paprika and cinnamon and cook, stirring once, for 2 minutes.
  3. Add the squash and stock and bring to a boil. Add the chickpeas and tomatoes and when it comes to a boil, reduce the heat to low. Cook, partially covered, until the squash is tender and the stew comes together, about 20 minutes.
  4. Add the chili (if using) and kale, and stir until wilted.
  5. Serve, drizzled with tahini, and a squeeze of lime.

Extra Lemony Avgolemono

I am a lemon fanatic and as a rule, the more the merrier. If you don’t feel the same way, simply reduce the amount of juice and zest you add.

Makes about 8 cups


8 cups low-sodium chicken broth
1⁄3 cup brown rice
3 large eggs
Juice of two lemons (⅓- ½ cup)
Grated zest of one lemon
1⁄4 cup chopped fresh parsley, mint, or dill leaves

Put a soup pot on the stove, add the chicken broth and bring it to a boil over high heat. Add the rice, turn the heat down to low, and cook until the rice is tender, about 45 minutes.

While the broth mixture is cooking, put the eggs, lemon juice and lemon zest a small bowl and whisk until creamy yellow.

When the rice has finished cooking and is tender, use a ladle or small cup to add some of the broth mixture to the egg mixture, very gradually and whisking all the while, being very careful not to let the eggs curdle. (This is called “tempering” the eggs.)

Slowly pour the egg mixture into the soup pot, whisking all the while, until the broth and eggs are completely combined. Cook over low heat for 5 minute

Serve right away garnished with the parsley, mint, or dill.

Shredded chicken option: add about 4 cups shredded chicken just before serving.

Broccoli “Slaw”


This is one of my favorite salads: it’s an adaptation of a Shaved Brussels Sprouts salad I had at a now-forgotten restaurant in Los Angeles. Later I adapted my own adaptation by substituting thinly sliced Brussels Sprouts with Broccoli Slaw from Trader Joe’s: it dramatically cuts down the work and time.

Serves 4

3 cups Broccoli Slaw (or thinly sliced Brussels Sprouts)
1 tart apple, cored, and thinly sliced or julienned
1/2 cup shredded cheddar cheese
1/4 cup toasted chopped walnuts or almonds

2 tablespoons olive oil
2 tablespoons sherry or rice vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

  1. Put all the ingredients in a large bowl and toss well.
  2. Cover and refrigerate at least one hour and up to four.

Roasted Cauliflower Mac and Cheese

Not to brag (translation: I’m bragging) but I had this dish at one of the Obama’s White House Christmas parties. My friend Eddie was invited and I was her plus one. On the menu, tons and tons and tons of amazing dishes but this was the one that captured my imagination. In fact, I can’t even remember what else was served. I probably had three servings.

Serves 6

3 cups small shaped pasta, cooked and set aside
2 heads cauliflower, stemmed and broken into small florets
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups milk (low-fat or whole)
½ cup cheddar cheese powder (Cabot or King Arthur)
½ cup shredded Parmesan cheese
1½ cups shredded sharp cheddar cheese
½ cup panko or bread crumbs, lightly toasted

  1. Place the cauliflower on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Transfer to the oven and roast until lightly browned, 25-30 minutes. Transfer to a bowl.
  2. Place a large skillet over medium low heat and add the butter. When the butter has melted, slowly whisk in the flour and continue whisking until the mixture is smooth.
  3. Slowly whisk in the milk, whisking again until the mixture is smooth. Slowly add the cheese powder and Parmesan cheese. Whisk until smooth. Add the cheddar cheese and whisk until smooth.
  4. Add the cooked pasta and roasted cauliflower to the skillet and mix until well combined. Heat if necessary, sprinkle with the panko and serve right away.

Butternut Squash and Spinach version:
Substitute the cauliflower with 1 butternut squash, peeled, seeded and cut into small dice (follow same direx as cauliflower) and 2 cups raw spinach. Do not pre-cook the spinach but instead add it when you add the roasted butternut squash.

Moroccan Chickpea Soup

Makes 10 -12 cups

1 tablespoon oil 

1 onion, chopped

2 carrots, scrubbed and chopped 

2 celery stalks, halved and sliced

3 garlic cloves, peeled and minced

1 tablespoon minced fresh ginger root

1 chipotle chili or jalapeno pepper, minced

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

2 16 ounce cans chickpeas, drained and rinsed 

1 16 ounce can diced tomatoes, including the liquid 

6 cups chicken stock 

  1. Put a soup pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
  2. Add the onion, carrots, celery, garlic, ginger, chipotle, cumin and cinnamon and cook, partially covered, until the vegetables are beginning to soften, about 15 minutes. Stir occasionally while they cook.
  3. Add the chickpeas, tomatoes and chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, and cook, partially covered until the carrots are tender and the soup has come together, about 1 hour. 
  4. Serve right away or cover and refrigerate up to 5 days.                                                                                                                                                                                                                         

Amy Klee’s Amazing Brussels Sprout and Kale Salad

Amy brought this salad to a July Fourth celebration and not only could no one stop eating it, every single person reached out to get the recipe.

1 pound Brussels sprouts, trimmed, and thinly sliced by hand or on a mandoline

1 bunch kale, stems discarded and leaves thinly

1 cup Parmesan cheese, cut into thin shards

1 cup rough chopped toasted pecans

DRESSING
1/2 cup olive oil
1/4 cup lemon juice
3 garlic cloves, peeled and crushed
1 tablespoon Dijon mustard 

2 tablespoons minced shallot

1/2 teaspoon salt 

1/4 teaspoon black pepper

Mixed Bean and Vegetable Soup

I developed this soup when I was stuck in the house, craving soup, with a pretty full pantry but not a lot of fresh vegetables. Now, I make sure I have as many beans as I can on hand, and in fact, I usually double the recipe and use one can each of black beans, small white cannellini beans, chickpeas, and dark red kidney beans. I usually freeze some so I always have some.

Makes about 10 cups 

1 ½ teaspoons vegetable or olive oil 

1 yellow onion, peeled and chopped

2 carrots, scrubbed and chopped

2 celery ribs, chopped

2 garlic cloves, peeled and minced

½ teaspoon fennel seed

½ teaspoon dried thyme

4 cups assorted cooked beans (the more kinds the merrier), drained and rinsed

½ cup lentils, any kind

4 – 6 cups chicken stock 

1 cup water 

1 14 ounce can diced tomatoes, including the liquid

¼ cup rice, any kind, farro, or barley

1 cup chopped fresh flat-leaf parsley leaves 

Lemons, for serving

  1. Put a large pot on the stove and turn the heat to medium. When the pot is hot, add the oil.
  2. Add the onion, carrots, celery, garlic, fennel and thyme and cook until they are tender, about 10 minutes.
  3. Add the beans, lentils, broth, and water, then simmer the soup, partially covered, for 30 minutes.
  4. Add the tomatoes and rice and cook until the rice is tender, about 45 minutes. Simmer another 15 minutes.
  5. Add the parsley and serve right away, with a squeeze of lemon. Or cool, cover and refrigerate up to 5 days.

Moroccan Vegetable Stew

I got this recipe from my sister-in-law Annette Nirenberg and then made a few changes here and there. It makes a lot, and it’s totally fine to halve the recipe but it’s so good, you’ll want to have a party!

Makes about 14 cups 

For the stew:

1 tablespoon olive oil

1 Spanish onion or 2 leeks, chopped

1 tablespoon chopped fresh ginger root

3 garlic cloves, peeled and thinly sliced

½ teaspoon ground cinnamon

¼ teaspoon cayenne powder

1 teaspoon curry powder

2- 3 small turnips, diced 

2 parsnips, diced

4 carrots, scrubbed and diced

1 butternut squash (about 5- 6 cups), diced

3 zucchini, diced

1 14.5 ounce can diced tomatoes

2 cups cooked chickpeas

5- 6 cups chicken broth

For the garnish:

¼ cup chopped fresh basil leaves

¼ cup chopped fresh cilantro leaves

zest of 1 lemon 

¼- 1/3 cup goat cheese

½ cup raisins or currants

  1. Place a large stockpot over medium heat and when it is hot, add the oil.  Add the onion, ginger, garlic, cinnamon, cayenne and curry and cook until the onion is tender, 10- 15 minutes. 
  2. Add the turnips, parsnips, carrots and squash and cook, stirring occasionally, for 10 minutes.  Add the zucchini, tomatoes, chickpeas and chicken broth and bring to a boil.  Lower the heat to low and cook, partially covered, until the vegetables are tender but do not fall apart, about 45 minutes to 1 hour. 
  3. Serve right away with steamed basmati rice or transfer to a container, cover and refrigerate up to 2 days.  Garnish with basil, cilantro, lemon zest, goat cheese and raisins. 

Spicy Pork and Butternut Squash Stew

This recipe was adapted from The Bitten Word blog, which sadly no longer exists. They adapted it from Bon Appetit years and years ago. It’s an amazing combination of flavors and textures, sweet, spicy, salty, and perfect fall and winter fare, and I like it best served on top of polenta. That said…………. I’ve made this many many times and can tell you it’s best made over a few days. One for marinating, one, even two, for stewing and sitting, and then another for reheating, and best of all, eating. It’s well worth the wait!

Makes 8- 10 cups

1 1/2 pounds boneless pork shoulder (Boston Butt), trimmed as much as possible, and cut into 1 inch cubes

2 tablespoons olive oil, divided

4 garlic cloves, peeled and chopped

1 tablespoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large Spanish onion, peeled and chopped

2 carrots, scrubbed and chopped

1 celery rib, chopped

1/2 teaspoon crushed red pepper flakes, or more to taste

1 teaspoon Greek oregano

3 chipotle chilies in adobo, mashed

1 16 ounce can diced tomatoes, including the juice

4 cups chicken stock, divided

1/2 butternut squash, peeled, seeded and cut into 1 inch pieces

2 zucchini, trimmed, halved and cubed

Garnish:

1/2 red onion, peeled, and thinly sliced

1/4 cup fresh lime juice

1/2- 3/4 cup chopped fresh cilantro leaves

1/2 cup shelled pumpkin seeds

  1. Put the pork, 1 tablespoon oil, garlic, coriander, salt and pepper in a bowl and toss well. Cover and refrigerate at least 4 hours and up to 2 days. Toss from time to time.
  2. Place a large pot over medium-high heat and when it is hot, add the pork mixture and cook until browned on all sides, about 10 minutes in all. Use a slotted spoon to remove the pork to a bowl. Discard the fat. Set aside and proceed with the recipe.
  3. Reheat the pot and when it is hot, add the remaining 1 tablespoon oil. There may be enough fat in the pot to not need this. Add the onion, carrots, celery, red pepper flakes, and oregano. Cook, stirring occasionally until the vegetables are tender, about 10 minutes. Add the reserved pork and mashed chipotles and stir well.
  4. Add the tomatoes and 2 cups chicken stock and bring to a gentle boil. Lower the heat to low, partially cover and cook one hour.
  5. You will want to remove the fat (there will be a lot) and the time to do it is now. Transfer as much of the liquid as possible to a container and refrigerate until the fat has hardened on the top, at least 2 hours and up to overnight. The fat will rise to the top and be easily removed. Discard the fat (or save the spicy salty fat for another use) and pour the liquid back into the pot.
  6. Add the remaining 2 cups chicken stock, the butternut squash and zucchini and cook over low heat until very tender, 1- 1 1/2 hours.
  7. For the garnish: Put the onion and lime in a small bowl and let sit at least 1 hour and up to overnight.
  8. Serve the stew with the lime- marinated onion, cilantro leaves and pumpkin seeds.

Chicken with Lemon and Ginger

The first time that I made these, I didn’t really have enough chicken to go around so I cut the chicken up in chunks and served it over rice. The combination of the tart lemon, the ginger and the spicy red pepper flakes is just perfect. Whole chicken breasts are even better. The lemon zest is best cut with a zester, to achieve long strands of lemon rather than the minced lemon you get from a grater.

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Asian Chicken

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
4 scallions, white and green chopped, plus additional whole scallions for garnish
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons canola oil
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves

Place everything, except the canola oil, salt and cilantro, in a bowl and toss to combine. Cover and refrigerate for at least one hour and up to four.

Sprinkle the chicken with the salt. Place a large cast iron or non stick skillet over high heat and when it is hot, add the canola oil. Place the chicken, skinned side down, in the skillet, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter and serve immediately garnished with the cilantro leaves and additional scallions.

Spicy Sesame Orange Chicken

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
2 garlic cloves, chopped
1 quarter size chunk ginger root, peeled and finely chopped
1 teaspoon chili powder
1 tablespoon sesame oil
1 tablespoon orange juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 – 3 tablespoons toasted sesame seeds

Place the chicken, garlic, ginger, chili powder, sesame oil and orange juice in a large non-reactive shallow bowl and stir to combine. Cover and refrigerate at least ½ hour and up to overnight.

Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper. Prepare a grill or place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter, sprinkle with the sesame seeds and serve immediately.

Herb Chicken with White Bean Salad

With the help of good quality canned white beans, this meal can be whipped up in minutes. If you want to make the salad in advance, leave out the oil, vinegar and lemon juice until just prior to serving. The chicken can also be made in advance, by this method or on a grill, and served cold. With sliced cucumbers and a bottle of white wine, it makes a perfect summer picnic.

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Sticky Tamari Orange Chicken

TESTED
Somewhat Asian in flavor, this dish can be enhanced by cilantro, sesame seeds or both.

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness

3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons orange juice
2 garlic cloves, minced
grated zest of one well washed orange
1 teaspoon minced fresh ginger root

1 teaspoon kosher salt
½ teaspoon black pepper

1 tablespoon canola or soy oil

Place the chicken, soy sauce, brown sugar, orange juice, garlic and ginger root in a large non-reactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least ½ hour and not more than two hours.

Remove and discard the marinade. Sprinkle the chicken with the salt and pepper. Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter and serve immediately.

Tomato and Mozzarella Tart

For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves

To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.

Preheat the oven to 325 degrees.

Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.

Increase the temperature to 400 degrees.

Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.

Tuscan Bread Salad

2 cups day old french or sourdough bread, cubed
½ pound ricotta salata cheese or feta cheese, cut in chunks
2 medium tomatoes, diced
1 cucumber, peeled and seeded, if desired; halved and thinly sliced
1 red onion, diced
1 yellow bell pepper, cubed
1/4 cup coarsely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup coarsely chopped fresh parsley
2 garlic cloves, finely chopped or pressed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Combine bread, cheese, vegetables and herbs in a large mixing bowl.

Place garlic, vinegar, salt, pepper and oil in a bowl and mix well. Drizzle over vegetables.

Greek Salad Revived

Depending on what you serve with this and how hungry you are, this salad will serve 2- 4 people. For two hungry people who don’t want to heat up a kitchen and don’t want to make anything else, add pita bread and this salad will satisfy. For a slightly more demanding crowd, the addition of soup will round this out nicely. If you don’t have leftover chicken, you can simply omit it.

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Spicy Peanut Noodle with Broccoli

1 pound rotini, cooked al dente and cooled under cold water
1 bunch scallions, cut diagonally into one inch pieces
1 small head broccoli, woody end discarded, florets separated, stem peeled and julienned
1 red bell pepper, cored and sliced
2 tablespoons toasted sesame seeds

For the spicy peanut dressing:
3 garlic cloves
1 tablespoon fresh ginger root, peeled and sliced
2 teaspoons crushed red pepper
1 1/2 teaspoons chili powder
2 teaspoons Dijon mustard
1 egg, room temperature
3/4 cup natural peanut butter (no salt, no sugar, no preservatives)
1/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup warm water
1/4 cup canola oil
1/4 cup Oriental sesame oil

Bring 4 quarts of water to boil in a large pot. Add pasta and cook until completely tender. Drain immediately and rinse several times with cold water. Transfer pasta to a large mixing bowl.

While the pasta is cooking, make the spicy peanut dressing.
Place garlic and ginger in a blender or in a food processor fitted with a steel blade; process until the garlic is chopped. Add red pepper, chili powder, mustard, egg, peanut butter, soy sauce, vinegar and water and process until combined. Gradually add oils. Pour dressing over cooled pasta.

Place broccoli in colander and rinse with hottest water possible. Rinse and refresh with cold water.

Add broccoli, scallions, pepper and sesame seeds just prior to serving.

Serves 8

Avocado and Shrimp “Seviche”

1 pound cooked shrimp, cut into large chunks
grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 avocadoes, cubed
½ cup chopped fresh pineapple
1 tomato, cored and chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Place the shrimp, lime zest and juice, cilantro, avocado, pineapple, tomato, red pepper flakes and salt in a large glass or ceramic bowl and toss to combine. Cover and refrigerate at least 20 minutes but no longer than 1 hour. Serve with tortilla chips.

Gazpacho with Feta Cheese and Croutons

 
1 garlic clove, minced
1 large or 2 small cucumbers, peeled, seeded and diced
1 small red onion, diced
3 vine- ripe tomatoes, diced
1 yellow pepper, diced
3 cups tomato or v8 juice
3 tablespoons red wine vinegar
½ cup crumbled Feta cheese
2 cups croutons

Place the garlic, cucumbers, onion, tomatoes, yellow pepper, tomato juice and vinegar in a bowl and mix to combine. Remove 2- 3 cups and transfer to a blender. Blend until smooth and return to the bowl. Cover and refrigerate at least one hour and up to overnight.
Serve garnished with Feta cheese and croutons.

Curried Chicken

1 tablespoon unsalted butter
1 bunch scallions, whites chopped and greens thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon chopped ginger root
1/3 cup grated, unsweetened fresh or dried coconut
2 carrots, peeled, if desired, and sliced
1 celery stalk, sliced
2 – 3 tablespoons curry powder
6 cups chicken stock
¾ – 1 pound skinless, boneless chicken breast
1 cup heavy cream
1 large orange, peeled and chopped
4 tablespoons chopped fresh cilantro leaves

Place a large pot over a medium high heat and when it is hot, add the butter. Add the scallion whites, coconut, carrot, celery and cook until the coconut is golden brown, about 5 minutes. Add the curry and cook for one minute.

Add the chicken stock and chicken and bring to a boil. Reduce the heat to low and cook until the chicken is cooked through, about 10 minutes. It is not necessary for the vegetables to be completely cooked. Remove the chicken and when it is cool enough to handle, chop it.

Place the remaining broth in a blender, one cup at a time, and blend until smooth, gradually adding the cream. Cover and refrigerate until it is very, very cold, about 4 hours. Serve garnished with the scallion greens, chicken, orange and cilantro.

Makes about 8- 10 cups

Grape Gazpacho

1 1/2 cups small seedless grapes 
1 – 1 1/2 cucumbers, peeled, seeded, if desired and chopped 
1 ½ Granny Smith apples, peeled, cored and cut in small dice
¼ – ½ red onion, chopped
3 tablespoons chopped fresh dill
2 ½- 3 cups skim milk buttermilk
1 ½ cups ice water
1 teaspoon kosher salt
½ teaspoon black pepper
4 radishes, sliced paper thin

Place the grapes, cucumbers, apple and onion in the bowl of a food processor fitted with a steel blade and quickly pulse until chopped well.  Transfer to a mixing or serving bowl and add the dill, buttermilk, water, salt and pepper. Cover and refrigerate until very cold, about 1- 2 hours.  Serve garnished with the radishes. 

Yield: about 8 – 9 cups

Frittata

Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.

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Cranberry Coffee Cake

From the first time I made this seasonal rendition of a classic coffee cake, I have been eating far too much of it. It’s especially hard to resist when it’s war, when it’s cooling… and when it’s cold. There’s something about the addition of fresh cranberries that makes it special, but you can substitute blueberries or even leave them out entirely (and cut 10 minutes off the cooking time).

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Swedish Pancakes

I like to have my friends test prospective recipes, particularly on their unsuspecting children; kids often seem more open-minded when the recipe isn’t part of their own family’s repertoire. Twelve-year-old Charlie Steinberg isn’t exactly known for his eating prowess, but I had a good feeling about these pancakes. I told him I really wanted him to be honest and that he needn’t worry about my feelings if he didn’t like them. He was adamant. “I swear,” he proclaimed. “I love them. They’re even better than Grandma’s and hers are the best in Vermont.”

Serves 4 to 6.

6 large eggs, at room temperature, separated
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups all-purpose flour
1 tablespoon unsalted butter, for cooking
Confectioners’ sugar, for garnish

1. Place the egg yolks, sugar, and vanilla extract in a large bowl and mix well. Add the milk, melted butter, and salt and mix well. Add the flour and stir well until it forms a smooth batter.

2. In a separate bowl, beat the egg whites until they form stiff peaks. Gently add the whites to the flour mixture.

3. Place a large cast-iron skillet or flat griddle over medium heat and when it is hot, add the butter. Place a drop of water on the pan and when it sizzles, pour tablespoons of the batter on the skillet and cook until lightly browned on both sides, about 3 to 5 minutes total. Keep pancakes warm in a 200-degree oven until all pancakes are finished.

4. Sprinkle with lots of confectioners’ sugar and serve.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Biscuits

These craggy biscuits are equally at home on the dinner table (particularly with stews) or at breakfast (served with Flavored Butters). Either way, if you eat them as soon as they come out of the oven (which is when they’re at their finest), be prepared to eat too many. And don’t be tempted to shape these: they’re best when handled as little as possible.

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Rice Pudding

Old-fashioned, creamy, and luscious, this is perfect following a spicy meal, particularly Jamaican Jerk Chicken or Spicy Mustard Flank Steaks. I’m a purist and prefer this pudding as is. If you are looking for a little variety, however, you can add ¼ to ½ cup chopped lightly toasted pecans, walnuts, or pistachios or thinly sliced almonds, and/or ½ cup raisins, currants, dried cranberries, or cherries, or diced apricots or prunes at the same time you add the vanilla.

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Fruit Crisp

If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.

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Burnt Caramel Sauce

A few years ago, my brother Tom was bemoaning spending so much money at Starbucks to simply add caramel sauce to his coffee. I told him it was simple and that if he got me the ingredients, I would show him how. He went out and purchased heavy cream and when he returned home, I started cooking. But I got distracted and when I smelled the burnt sugar, I decided that since it was merely a demo, it didn’t really matter and continued with the recipe. When I was finished, I wondered if the sauce would taste any good. It was amazing. That was my summer of burnt caramel: I made it constantly and drizzled it on coffee ice cream every night (it wasn’t bad on vanilla either.) It’s delicious on Baked Apples too, and a drizzle over Rice Pudding turns an everyday dessert into something very special.

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Mexican Wedding Cookies

The first time I tried these cookies, I used walnuts but thought they’d be even better with almonds or pecans. However, while both versions were first-rate, neither compared with the walnuts, which remain my favorite. These are great cookies to make when you have a few minutes to spare: the dough can be made up to 2 weeks ahead and refrigerated. Additionally, once baked, the cookies keep fresh for at least 3 days.

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Paige’s Banana Bread

There is not one unusual or special ingredient in this banana bread – which was created by Paige Retus, Olives’ former pastry chef ¬ – but it is, hands down, the absolute best. In fact, Todd English and I were so inspired when we tasted this bread that we decided to write The Olives Dessert Table with Paige. We figured if she could work this kind of magic with banana bread, she could do anything. And she can.

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Lemonade With and Without Rum

There’s nothing more refreshing on a hot day than fresh homemade lemonade. For a more adult version, add some white rum. Of course, lemonade is delicious straight up, but try it mixed half and half with either unsweetened iced tea or cranberry juice, for something delightfully different.

Yield 12 cups.

1 cup sugar
2 cups boiling water
6 cups cold water
3 cups fresh lemon juice (about 12 lemons)
4 lemons, thinly sliced, for garnish
Mint sprigs, for garnish (optional)

1. Place the sugar and boiling water in a heatproof pitcher and stir until the sugar has dissolved. Set aside and cool to room temperature; then cover and refrigerate overnight.

2. Add the cold water and lemon juice and serve immediately, garnished with sliced lemons and mint sprigs, if desired.

WITH THE RUM
For each 4-ounce glass of lemonade, add:
2½ tablespoons Myer’s Original Dark Rum
½ tablespoon Rose’s Lime Juice

1. Rub the rim of each glass with a cut lemon half, and then turn it upside down onto a plate of sugar, coating the rim with the sugar. Fill the glass with ice cubes, and add the lemonade, rum, and lime juice.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Mojito

Best described as sparkling mint limeade with rum, this classic Cuban cocktail is open to interpretation. My version has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.

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Chili-Rubbed Shrimp

The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.

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