Grilled Cauliflower with Capers and Preserved Lemon

Grilled Cauliflower with Capers and Preserved Lemon

Makes 4-6 servings

Ingredients:

1 medium head of cauliflower, broken into medium-large florets

3 tablespoons melted butter

2 tablespoons capers, drained

2 tablespoons preserved lemon*, finely chopped

2 tablespoons extra virgin olive oil

Directions:
Preheat a charcoal or gas grill.

Prepare the dressing by mixing together the preserved lemons, capers and olive oil. Set aside.

Toss cauliflower florets with melted butter until well coated.

Preheat a vegetable grilling basket until smoking, then add the cauliflower. Grill, tossing occasionally, until the cauliflower is tender and slightly charred.  Toss immediately with the dressing to allow the hot cauliflower to soak in all the lemony goodness.  Dish can be served hot, warm or at room temperature.

*Preserved lemons are available in specialty and ethnic grocery stores, or online.  Or you can make them yourself using THIS RECIPE.

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Spring Ramp Risotto

Spring Ramp Risotto

[printable recipe]
serves 4

5 cups vegetable stock3 tablespoons butter
3/4 cup chopped ramp bulbs
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup chopped ramp leaves
1 cup freshly grated Asiago cheese
1 1/2 teaspoons lemon zest (if available, Meyer lemon zest is lovely here)
Sea salt and freshly ground black pepper

Warm the stock in a medium saucepan over medium-low heat.

Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot. Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3 minutes or until just tender.

Add the rice and stir to coat all the grains with butter. Sauté the rice for 2-3 minutes until the rice begins to look chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the moisture has been absorbed and the aroma of alcohol has dissipated.

Begin adding the stock, one cup at a time, to the pan, stirring until the liquid is fully absorbed by the rice.
Continue to add stock, one cup at a time, stirring constantly. Continue this process until the rice is cooked through but still a little al dente, about 30 minutes total (if you run out of stock, you can substitute hot water towards the end).

Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese. Mix well to incorporate, then season to taste with salt and freshly ground black pepper.

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Corn Bread Dressing with Chorizo and Roasted Red Peppers

Corn Bread Dressing withChorizo and Roasted Red Peppers
serves 8-10 as a side dish
[printable recipe]

Ingredients:

• 1 recipe basic corn bread, chopped into cubes, about 6 cups (recipe below)
• 1/2 pound fresh chorizo
• 4 tablespoons butter, divided, plus more for buttering casserole dish
• 1 large onion, diced
• 4 ribs celery, diced
• 1 ½ cups diced roasted red peppers, 3-4 peppers
• 3 tablespoons chopped fresh  cilantro
• 1 tablespoon chopped fresh oregano
• 5 eggs
• 1/2 tsp salt
• 1 tablespoon minced chipotle pepper en adobo
• 2 cups chicken broth

Directions:
Preheat oven to 300ºF

Chop corn bread into cubes. Place cubed bread on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned.

Meanwhile, brown chorizo in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink.  Remove sausage from pan, draining extra fat if needed, and set aside.

Melt 2 tablespoons of butter in same skillet. Add onions and celery and cook until tender and translucent 10-12 minutes. Remove from heat.  Add chorizo, roasted red peppers, cilantro and oregano, stirring to combine. Set mixture aside.

Beat together eggs, salt, chipotle peppers, and chicken broth. 

When corn bread is toasted, remove from oven and turn heat up to 350ºF

In a large bowl, stir together corn bread, chorizo, and egg mixture.  Allow the mixture to sit for 5-10 minutes, or until most of the liquid is absorbed.  Then, place into buttered 2 quart baking dish.

Dab remaining butter on top of dressing. Place in oven and bake until browned and cooked through, about 50 minutes.

Corn Bread
makes 1 8-inch square pan
Can be made up to 3 days ahead if using for dressing.

• 1 cup corn meal
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 eggs
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 1 cup buttermilk

Preheat oven to 400ºF
Grease one 8-inch square baking pan.

Stir together corn meal, flour, baking powder, baking soda, and salt in a large bowl.
Beat eggs together with buttermilk and butter in a separate bowl.

Slowly add wet ingredients to dry ingredients, mixing just until combined. Do NOT overmix.

Place batter in prepared pan (batter will be thick). Bake for 20-25 minutes, or until bread is golden brown and a cake tester inserted in the center comes out clean.

Cool on a cooling rack for 10-15 minutes before turning out of the pan.

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Sweet Potato Hash with Black Beans

Sweet Potato Hashwith Black Beans
Serves 4
[printable recipe]

Ingredients:

• 3 tablespoons butter, divided
• 2 large sweet potatoes, ½ inch dice
• 1 onion, diced
• 1 red pepper, diced
• 2 jalapeno peppers, diced
• 25 ounce can black beans, rinsed and drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 4 cloves of garlic, chopped
• 2 teaspoons hot sauce, or to taste
• 1 tsp kosher salt
• ¼ cup cilantro, chopped
• Optional: fresh lime slices, sour cream, salsa

Directions:
Preheat oven to 450 degrees F.

Melt 2 tablespoons of the butter.  In a large bowl, toss sweet potatoes with melted butter, cumin, and chili powder.  Place on two lightly greased half-sheet pans. Roast for 20-25 minutes, or until tender.

Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet. Add onion and sauté over medium heat until lightly browned, about 10 minutes. Add garlic. Saute for 2-3 minutes more, stirring constantly. Add black beans, red pepper, hot sauce and salt. Lower heat and stir to combine.  Cook until peppers are crisp tender and beans are heated through. 

When potatoes are roasted, add them to the black bean mixture and stir gently to combine.  Just before serving, add cilantro and toss gently.

Serve with a squeeze of fresh lime, a dollop of sour cream, and salsa to taste.

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Grilled Eggplant with Buttery Herbed Breadcrumbs

Grilled Eggplant with Buttery Herbed Breadcrumbs
[printable recipe]

• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 small clove garlic, minced
• 3 tablespoons flat leaf parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons capers, rinsed and drained
• 1 anchovy filet, finely chopped - optional
• ½ cup dried bread crumbs
• 2 tablespoons butter, melted
• Kosher or sea salt, to taste
• 1 large Globe eggplant, sliced into 1/3 inch thick rounds
• ¼ cup melted butter
• Kosher or sea salt

Combine the garlic, lemon juice, lemon zest and a pinch of salt in a small bowl. Let sit for at least 10 minutes and up to 2 hours.

Combine the remaining melted butter with the herbs, capers, anchovy and bread crumbs in a medium bowl. Mix well, ensuring that all the bread crumbs are well coated with the butter and herb mixture. Set aside until ready to serve.

Grill the eggplant: Prepare a medium-high fire on your gas or charcoal grill. Brush both sides of the eggplant slices with butter and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) over indirect heat until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more.

Just before serving, combine the lemon garlic mixture with the herbed bread crumb mixture. Season to taste with additional salt and/or lemon juice.

Spoon the seasoned bread crumbs atop the grilled eggplant slices or serve alongside. Can be served warm or at room temperature. For a lovely summer salad, layer eggplant with thin slices of fresh mozzarella and tomato and spoon bread crumbs on top.

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Grilled Sweet Corn with Orange Harissa Butter

Grilled Sweet Corn with Orange Harissa Butter
Makes ½ cup

[printable recipe]

Ingredients:
4 ounces sweet cream butter, softened
1 tablespoon harissa paste*
1 teaspoon frozen orange juice concentrate
1 teaspoon orange zest (optional)

Directions:
To make compound butter:  Place butter, harissa, orange concentrate, and orange zest (if using) into a medium bowl.  Beat it together with a wooden spoon until well mixed.  Refrigerate if not using immediately. Butter can also be frozen for up to 6 months.

To grill corn: Remove the husks from the corn, pulling off every single trace of the silky threads that, if left in place, will inevitably get stuck in your teeth.

Place the corn on the grill 15-20 minutes before everything else is ready. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Give the ears a quarter-turn and close the grill back up. Keep browning and turning until the corn is evenly browned.  Serve hot with plenty of harissa butter on the side.

*Prepared harissa paste can be found in many ethnic grocers or specialty stores. Alternatively, purchase dried harissa spice from your local spice purveyor. Grind the spice finely and mix with warm water until a paste forms.  Allow the paste to sit for 15-20 minutes, adding a bit more water if it becomes too thick. Garlic, salt, and olive oil can also be added to taste.  Harissa paste keeps well for 2-3 weeks in a covered container in the refrigerator.

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Creamed Leeks with Gorgonzola

Creamed Leeks with Gorgonzola

[printable recipe]
serves 4

2 tablespoons butter
3 medium leeks, cleaned, trimmed and finely chopped
2 sprigs fresh thyme
kosher salt
freshly ground black pepper
½ cup heavy cream
1/8 cup crumbled gorgonzola

Directions:
Melt the butter in a non-stick sauté pan over medium heat. Add the leeks and sprigs of thyme, tossing them to coat them with butter, and then sprinkle with salt.  Allow the leeks to cook until they are quite soft, about 10-12 minutes, stirring frequently.  Add a tablespoon or two of water if the leeks begin to dry out or stick to the pan. Once the leeks are very tender, stir in the cream and simmer for 3-4 more minutes, or until the cream has thickened and bound to the leeks.  Sprinkle with gorgonzola cheese and serve.

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Roasted Red Potato Salad with Deep Woods Dressing

Roasted Red Potato Salad with Deep WoodsDressing
Serves: 6

[printable recipe]

Ingredients:
8 red potatoes - unpeeled, scrubbed and cubed (about 2 ½ pounds)

3 tablespoons butter, melted

salt and pepper

Dressing:
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons basil olive oil 

¼ cup chopped fresh basil

Directions:
Preheat oven to 400 degrees F.

Toss the cubed potatoes with the melted butter until coated, and then spread them evenly on a baking sheet.  Place them into the oven.  Roast for 20-30 minutes, or until potatoes are browned and crisp.

In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper, then slowly whisk in the basil oil. Pour about ½ of the dressing onto the hot potatoes and toss to coat, allowing the vinaigrette to soak into the flesh of the potatoes. Taste, adding more dressing as desired. Season with additional salt and pepper, to taste.

Just before serving, add chopped fresh basil and stir gently to incorporate.

This potato salad is best when served warm or at room temperature.

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Farro Salad with Asparagus & Feta

Farro Salad with Asparagus & Feta

[printable recipe]
Serves 8-10

Ingredients:
2 1/2 tablespoons butter

2 cups pearled farro

5 cups water

1 teaspoon salt

2 pounds asparagus, trimmed

2/3 cup sundried tomatoes in oil, drained and chopped
1 25 ounce can chickpeas, rinsed and drained

1/3 cup chopped green onion

2 tablespoons chopped fresh oregano
1/2 cup crumbled cow’s milk feta cheese (or more, to taste)

Vinaigrette:

1 large garlic clove, minced

1/4 cup lemon juice

Freshly ground black pepper

1 teaspoon salt

1/2 cup extra virgin olive oil

Directions:

Heat the butter over medium high heat in a medium saucepan. Once the butter has melted, foamed, and subsided, add the farro and toast, stirring frequently, for 3-5 minutes. Add the water and 1 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender and cooked through, but not mushy, about 20 minutes.

Drain the farro well, and then transfer to a large bowl to cool.  Farro can be made 2 days ahead; cool and refrigerate covered until ready to use.

Steam asparagus for about 10 minutes or just until crisp tender.  Rinse with cold water to stop the cooking process and set aside until cool. Cut into 1 ½ inch lengths.

Toss cooled farro gently with the cooled asparagus, tomatoes, chickpeas, onion, oregano, and feta cheese.

In a medium bowl, whisk together the garlic, lemon juice, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

Salad can be made one day ahead. Store in a covered container in the refrigerator. For best results, reserve up to 1/3 cup of lemon vinaigrette and store separately from salad.  Toss salad with reserved vinaigrette before serving.

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Roasted Radishes with Tarragon Butter

Roasted Radishes with Tarragon Butter
Serves 4

[printable recipe]

Ingredients:
2 bunches medium radishes, cleaned and trimmed
1 1/2 tablespoons olive oil
2 tablespoons tarragon butter (see recipe below)
Lemon wedges, optional

Directions:
Preheat oven to 450°F.  Cut radishes in half lengthwise and toss with olive oil. Spread onto a rimmed baking sheet and place into the oven.  Roast until radishes for 18-20 minutes, or until radishes are crisp-tender, shaking the pan occasionally to promote even browning.

Meanwhile, melt tarragon butter over medium low heat, just until melted.  Set aside.

Transfer radishes to a serving bowl and drizzle with butter.

Finish with a spritz of fresh lemon juice, if desired.

Tarragon Butter

Ingredients:
4 tablespoons unsalted butter
2 tablespoons fresh tarragon, finely chopped
1 teaspoon lemon zest
Kosher salt

Directions:
Cream butter. Add tarragon, lemon zest, and salt to taste. Place butter mixture on a long sheet of plastic wrap, and roll into a 3-inch log, covering completely. Chill until firm. 

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Spring Risotto with Asparagus "Pesto"

Spring Risotto with Asparagus “Pesto”
Serves 4 as vegetarian main course

[printable recipe]

Ingredients:
1 pound of asparagus, trimmed, blanched* and chopped into 1 ½ inch lengths
2 handfuls baby spinach leaves
2 cloves garlic, peeled
2/3 cup freshly grated Pecorino Romano cheese
3/4 cup toasted pine nuts, divided
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
salt, to taste

2 T olive oil
1 medium yellow onion, chopped finely
1 ½ cups Arborio rice
4-5 cups vegetable stock (or chicken stock)
1/2 cup dry white wine
1 cup (or so) asparagus pesto, divided
1/2 cup Romano cheese (plus more to pass), grated

Directions:
Set aside a handful of asparagus tips and ¼ cup pine nuts for garnish.

First make the pesto:  Place the remaining asparagus into a food processor, along with the spinach, garlic, cheese and remaining 1/2 cup of the pine nuts. Pulse until mixture is roughly chopped.  Then, with the motor running, drizzle the olive oil into the pesto to loosen the mixture. Continue pureeing until the pesto forms a thick paste that still retains some of its original texture. Add lemon juice and salt, adjusting the seasoning as necessary.  Note: You will have more pesto than you need for this recipe. Toss additional pesto with hot pasta for a quick weeknight meal, add to grilled cheese sandwiches or stir into potato soup.

When you are ready to make the risotto, bring the stock to a simmer in saucepan.

In another (large) saucepan or risotto pan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent.

Stir in the rice, being sure to coat all of the grains with oil. Add the wine, and cook until the alcohol flavor is diminished and the rice has absorbed all of the flavorful liquid. Add 1/2 cup of asparagus pesto and stir to incorporate.

Now begin adding the simmering stock approximately 1 or 2 cups at a time, stirring constantly. Each addition of stock should be absorbed before the next addition is made.  The entire process will take about 30-35 minutes.

After the last addition of stock, add the remaining asparagus pesto and the parmesan cheese. Stir to combine.

Place risotto into a large serving bowl, or individual dishes. Garnish with reserved asparagus tips and pine nuts.  Pass additional Romano cheese at the table.

*To blanch asparagus, drop the asparagus spears into a pot of boiling water.  Cook for 2-3 minutes, or until the spears are bright green and just barely tender.  Drain the asparagus under cold running water to halt the cooking process. 

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Roasted Cauliflower with Rosemary Browned Butter and Lemon

Roasted Cauliflower with Rosemary Browned Butter and Lemon
Serves 6-8

[printable recipe]

Ingredients:
2 medium heads cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)

2 tablespoons extra-virgin olive oil

4 tablespoons butter

1 T chopped fresh rosemary

2-3 tablespoons lemon juice (or more, to taste)
zest of one lemon

Salt, to taste

Directions:
Put oven rack in middle position and preheat oven to 450°F.

In a large bowl, toss cauliflower with oil. Spread in 1 layer in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.   

As the cauliflower finishes roasting, melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When the white milk solids have turned brown and the butter smells toasty, turn off heat, add chopped rosemary, squeeze in the lemon juice and zest, and stir well.

To serve, place roasted cauliflower in a bowl and drizzle with browned butter. Taste for salt, adding as necessary.

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Benedictine Mac & Cheese with Caramelized Onions & Rosemary

Benedictine Mac & Cheese with Caramelized Onions & Rosemary

5 cups sliced onions
6 T butter, divided
2 T chopped fresh rosemary
3 T flour
2 ½ cups milk
½ cup cream
1 egg, lightly beaten
¾ lb Benedictine Cheese, about 4 cups shredded
1 tsp kosher salt
3 cups (12 oz) dried whole wheat macaroni

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan and set aside.

Melt 3 T butter over medium-high heat in a large skillet.  Add onions & cook without stirring for 7-10 minutes, or until beginning to brown.  Reduce heat to medium and stir, continuing to cook, for an addition 5-10 minutes or until the onions appear deeply caramelized.  Stir in rosemary.  Remove onions from pan and set aside.

Put pot of water to boil, and cook macaroni noodles until al dente.

Meanwhile, melt remaining 3 T butter in a medium saucepan.  When butter is melted, stir in flour and stir constantly for 3-4 minutes.  Add milk and cream slowly, whisking until combined.  Bring milk mixture to a boil, and simmer until thickened, 5-10 minutes or until thickened.

Temper egg with ½ cup of hot milk mixture.  Then, pour egg mixture into milk mixture and whisk to combine.  Stir in onions, cooked and drained macaroni, and all but 1 cup of the shredded cheese.  Stir until smooth.

Pour into prepared pan.  Top with remaining 1 cup of cheese.

Bake for 35 minutes, or until lightly browned and bubbly.

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This recipe is featured as part of the Wisconsin Milk Marketing Board's 2nd Annual 30 Days 30 Ways with Macaroni & Cheese. Be sure to give them a visit and check out all the other scrumptious recipes created by food bloggers around the nation using Wisconsin cheese. 
 

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Kimchi

Simple Homemade Kimchi

1/2 cup coarse sea salt or kosher salt
8 cups water
1 large head of Napa cabbage, chopped
4 large cloves of garlic, separated and peeled
1 2-inch piece of ginger root
1/8 cup fish sauce
2 large Beauty Heart radishes, thinly sliced
4-5 scallions, cut into 1-inch pieces
1/4 cup Korean chili powder
1 teaspoon sugar
1-2 T whey (optional -- though whey aids in the fermentation process and allows the kimchi to be kept for a more extended period of time)
Optional, but also delicious:  add grated carrots, sesame seeds, or chopped mustard greens to the kimchi mixture.

Dissolve salt in water. Soak chopped cabbage in salt water for 3-4 hours, placing a plate or bowl on top of the cabbage to keep it submerged.

Combine garlic, ginger and fish sauce in food processor or blender until finely minced.

In large bowl, combine radishes, scallions, garlic mixture, chili powder, sugar and remaining 1 T of salt. Toss gently but until well combined. You may want to wear gloves if tossing by hand to avoid chili burn.

Remove cabbage from water and rinse and put in a colander to drain, squeezing the leaves to get out as much water as possible. Add cabbage and whey (if using) to radish mixture and stir until combined. Place cabbage into a 1/2 gallon jar, pushing down to eliminate air bubbles. Cover.

Store in a cool place for 2-3 days to begin the fermentation process. Refrigerate after opening. Kimchi will continue to ferment, and as it does the flavor will grow stronger.  It will keep indefinitely if refrigerated, though it is best to use within 2-3 months.

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Herb Stuffing with Mustard Greens

Herb Stuffing with Mustard Greens

1 16 ounce loaf French bread, cubed
1 1/4 stick (10 T) butter
2 1/2 cups celery, diced
2 bunches green onions, sliced
1/4 cup fresh parsley, chopped
1 T fresh thyme, chopped
1 T fresh oregano, chopped
1 T fresh sage, chopped
1 large garlic clove, minced
1 t kosher salt
1 large bunch mustard greens, chopped
4 eggs, whisked
2 cups chicken broth, divided
1/2 cup grated cheese, mixture of Parmesan, Romano and Asiago

Preheat oven to 375 F. Melt butter in large heavy skillet over medium heat. Add celery and cook for about 5 minutes, stirring occasionally. Add scallions and cook for an additional 3 minutes. Add next 6 ingredients (herbs, garlic and salt) saute for 1-2 minutes. Add mustard greens with 1/2 cup chicken broth, cover and allow greens to wilt, 4-5 minutes.

Generously butter 9x13 inch glass baking dish. Place bread cubes in a very large bowl. Add warm mustard greens mixture, toss to combine. Whisk eggs with remaining chicken broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in cheese. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil and bake for an additional 30 minutes or until golden.

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Indian Chickpeas & Greens

Make this hearty vegetarian dish with regular (not red) spinach, and your dish won't turn the electric pink color. But, it will still be amazingly delicious.

Indian Chickpeas & Greens
serves 4 as a main course

2 T coconut oil
3 lb spinach, chopped
1 large onion, minced
5 garlic cloves, minced
1 green chile, minced
1 inch of ginger root, minced
2 tsp ground coriander
2 tsp garam masala
1 tsp curry powder
1/4 tsp cayenne pepper
1 large tomato, diced
2 14.5 oz cans of chickpeas, rinsed and drained
2 cups plain kefir
salt (to taste)

Heat coconut oil over medium to medium high heat in a large skillet. Saute onion until tender and beginning to brown, about 8 minutes.  Add garlic and ginger and incorporate. Saute just until tender -- 1-2 minutes more.

Add tomato, spices, green chile, and chickpeas and stir to combine.  Pour 1/2 cup of water or broth into the pan and cook for 15-20 minutes, or just until the chickpeas are tender.  Stir in greens and cook just until wilted.  Then add kefir.  Stir until heated through.  Season with salt.

Serve with rice or warm flatbread to soak up the delicious juices.

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Chakchouka

Smoked Spanish paprika kicks this traditional Tunisian dish up a notch.

Chakchouka
serves 2-4

3 T olive oil
1 onion, diced
2 red sweet peppers, diced
5 cloves garlic, minced
1 15oz can diced tomatoes (I love the flavor of fire-roasted here)
2 T tomato paste
1 T cumin
2 tsp smoked Spanish paprika
1 T prepared harissa
2 jalapeno peppers, minced
4 eggs

Heat olive oil in large deep skillet over medium heat. Add onions and cook for 2-3 minutes, or until onions are just beginning to get tender.  Add red peppers and cook for an additional 5 minutes. Add garlic and saute just until  the garlic is tender, but not browned.  Add cumin and paprika; stir to combine. When the spices are incorporated, add the tomato paste.  Stir the paste into the vegetable mixture and cook for 2-3 minutes, just until the paste begins to darken. Add canned tomatoes and harissa, stirring well.

Simmer mixture for 10-15 minutes, or until the peppers are very tender and the mixture has thickened slightly. Taste for salt, adding as needed. Stir in minced jalapeno peppers.

Then, using the back of a wooden spoon, make four indentations in the mixture Gently break the eggs into the indentations, leaving plenty of space between them. Cover the pan and allow to simmer for about 10 minutes until the eggs are set (whites should be cooked, but yolks still runny).

Serve in large shallow bowls with crusty French bread for dipping.


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Beet Sauce for Pasta

 Beet Sauce
serves 3-4

6 medium beets, roasted and peeled*
3-4 large cloves garlic, roasted*
2 T olive oil (or to taste)
1 T lemon juice
4 oz soft goat cheese, crumbled
8 oz pasta
salt and pepper, to taste
1/2 cup fresh basil, chopped

Cook pasta according to package instructions.

Whizz beats and garlic in the blender until a rough paste forms.  Add olive oil until well blended.  If using already roasted beets, warm the sauce over a medium low flame.  Add goat cheese and stir to combine. Add lemon juice and salt & pepper to taste.  Toss sauce with cooked pasta and top with fresh basil.

Serve.


*To roast beets & garlic:  Wrap each beet in a sheet of aluminum foil and place onto a large sheet pan. Wrap heads of garlic the same way. Roast beets and garlic together in a 400º oven for about 40 minutes. Check for done-ness. Remove garlic when soft to the touch. Remove bets when they can be pierced easily with a fork. Continue cooking for an hour or more, until beets are thoroughly cooked.


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Crispy Roasted Green Beans with Rosemary Salt

These beans are best when made with the freshest, sweetest green beans you can find. These addictive legumes are... dare I say it?... almost better than French fries. Just make up a batch and see if you can stop eating them. Excellent served as a side dish or snack!

Crispy Roasted Green Beans with Rosemary Salt
serves 4

1 1/2 lbs fresh green beans, washed and trimmed
2 T olive oil
rosemary salt

Preheat oven to 500ºF
Toss green beans with olive oil and spread onto large shallow roasting pan.
Roast for 12-15 minutes, or until beans are spottily browned, tossing the green beans occasionally to ensure even browning.  Sprinkle roasted green beans with rosemary salt before serving.

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Saag Tofu (or Paneer)

If you enjoy Indian cuisine like we do, you'll appreciate the simplicity of this dish, which can be made easily at home. Great for weeknights when you're seeking a fast, flavorful main dish. This saag is perfect served with a side of Jasmine rice or scooped up on a bit of warmed flatbread.

Saag Tofu (or Paneer)
1 lb fresh spinach  (or 2 lbs spinach, leaving out the mustard greens)
1 lb fresh  mustard greens
8 oz extra firm tofu, pressed to remove excess moisture
coconut oil or ghee
4 T butter
2 onions, diced
4 cloves garlic, minced
1 inch piece of fresh ginger root, peeled and grated
1 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp garam masala*
1 tsp kosher salt
1 cup plain yogurt (preferably whole milk)
water or buttermilk, if needed

Wash the spinach well. Chop roughly and set aside.
Cut the tofu into 1/2 inch cubes. Heat coconut oil in a large skillet. Fry cubes of tofu in batches, turning occasionally, until they are light brown and puffed on all sides. Remove tofu with a slotted spoon. Drain on paper towels.

In a large skillet, melt butter with an additional 1 tablespoon of oil over medium heat.  Add onion and saute until just beginning to brown.  Add the garlic and saute for another minute or two; then, add ginger and spices. Heat for a few minutes, until spices bloom.

Scrape the onion mixture from the skillet into the bowl of a food processor. Add chopped spinach. Process together until a fairly smooth paste is formed.  Then, scrape the spinach onion mixture back into the skillet and return to the stove.  Turn heat to medium, add yogurt, and stir until well combined, adding a bit of water or buttermilk if the mixture seems too thick.  Add tofu and simmer, covered, for 10-15 minutes.

Serve hot.

*Madhur Jaffrey's recipe for garam masala:
1 Tbsp cardamom seeds
5cm cinnamom stick
1 tsp each of cumin seeds, cloves and black peppercorns
1/4 of a nutmeg 
Grind all spices together in an electric coffee/spice grinder.

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