Enjoy the recipes below containing all fresh ingredients that can be found at the Easton Framer's Market. Check back often for new recipes.

Spring 2011
Chef Adam Walker’s Sweet Corn Festival Recipes
Chevre Stuffed Lamb Burgers with Raspberry Sauce
Warm Potato Salad with Honey Dressing
Lemon Verbena Strawberry Soda
Simple Spring Asparagus
Chicken and Spring Green Gratin
Easy Pea Ravioli with Mint

2010
(10/5/10) Apple Stuffed Chicken Breast
(9/28/10) Roasted Garlic Soup with Parmesan Cheese
(9/14/10) Savory Pear Pizza
(8/29/10) Grilled Apple, Walnut, Blue Cheese and Mesclun Salad Recipe
(8/24/10) Quinoa, Tomato and Mint Salad Recipe
(8/03/10) Grilled Corn with Chipotle-Lime Butter
(7/24/10) Lemon Parsley Green Beans
(7/17/10) Zucchini with Pine Nuts and Cilantro Dressing
(6/21/10) Blueberry Lemon Bars
(6/10/10) Creamy Chopped Cauliflower Salad
(6/01/10) Chilled Snap Peas with Creamy Tarragon Dressing
(5/25/10) Strawberry Rhubarb Lemonade
(5/25/10) Radish Slaw
(5/19/10) Arugula and Spring Onion Frittata
(5/11/10) Chinese Scallion Pancakes
(5/04/10) Something to sip while dreaming of gardens
(5/04/10) Sauteed Broccoli Rabe
(3/07/10) Easy Dressings that’ll Make your Spring Salads Shine!
(3/07/10) Asparagus with Lemon Thyme, Pine Nuts & Bocconcini
(3/07/10) Lavender Rhubarb-Strawberry Crisp

(11/22/09) Pumpkin Mousse Gingerbread Trifle
(10/25/09) Cheesy Baked Penne with Cauliflower and Crème Fraîche
(10/06/09) Thick Pork Chops with Spiced Apples & Raisins
(9/29/09) Warm Arugula Salad with Garlic Croutons
(9/20/09) Middle Eastern Style Spaghetti Squash
(9/14/09) Autumn Potato Gratin
(9/01/09) Jalapeño Mint Jelly
(8/19/09) Grilled Gazpacho Salad with Shrimp
(8/11/09) Provençal Summer Potato Gratin
(8/4/09) Mexican Sweet Corn and Shrimp Skillet Dinner
(7/27/09) Sweet and Spicy Green Beans
(7/20/09) Zucchini Fritters
(7/07/09) Apricot Coffee Cake
(6/29/09) Fourth of July Potato Salad with a Bang!
(6/25/09) Roast Pork Loin with Carrots and Mustard Gravy
(6/15/09) Shrimp and Sugar Snap Peas
(6/10/09) Strawberry and White Chocolate Mousse Tart
(6/03/09) Penne with Radicchio, Spinach, and Bacon
(5/28/09) Beet and Arugula Salad with Walnuts and Feta
(5/10/09) Salmon & Swiss Chard Quiche
(5/04/09) Honey Balsamic Vinaigrette
(5/02/09) Arugula-Pignoli Crostini

(11/20/08) Balsamic & Parmesan Roasted Cauliflower
(11/12/08) Indian-Spiced Kale and Chickpeas
(10/28/08) Leftover Squash Muffins
(10/21/08) Hot Mulled Apple Cider
(10/01/08) Amazing Chicken and Garlic or (Chicken with 40 cloves of Garlic)
(9/24/08) Roasted Brussels Sprouts with Hazelnut Brown Butter
(9/15/08) Whipped Sweet Potatoes with Pears
(9/01/08) Tomato, Watermelon, and Basil Skewers
(8/27/08) State Fair Potato Salad
(8/19/08) Roasted Cherry Tomatoes with Angel Hair Pasta
(8/04/08) Provencal Stuffed Tomatoe
(7/20/08) Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish
(7/18/08) Zucchini Marinate Recipe
(6/28/08) Easy Basil-Vegetable Grill Packets
(6/18/08) Potato Salad with Basil Oil
(6/12/08) Spinach Salad with Strawberry Vinaigrette
(6/06/08) Mustard and Spring Onion Mash
(5/27/08) Skirt Steak and Bok Choy Stir-Fry
(5/21/08) My Grandmother’s Hot Bacon Dressing
(5/14/08) Oatmeal-Rhubarb Bars
(5/10/08) Brown Rice Spring Vegetable Risotto
(5/01/08) Shannon's Arugula Pesto
(4/19/08) Sauteed Greens with Cannellini Beans and Garlic
(4/12/08) Pea Salad with Radishes and Feta Cheese
(3/30/08) Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette
(3/30/08) Watercress Salad With Tequila-Tangerine Dressing
(3/30/08) Spring Tabbouleh with Sorrell and Mint
(3/30/08) Sugar Snap Peas with Ginger and Garlic Recipe

Chef Adam Walker’s Sweet Corn Festival Recipes

Fresh sweet CORN is Adam Walker's key ingredient.

Learn how to make

• Fresh Sweet Corn and Cilantro Arepitas with Marinated Ground Goat
  and a Grilled Corn and Pablano Salsa
• Curried Corn Sauce
• Corn Broth
• Corn and Crab Chowder
• Corn and Cheddar Cheese Dip
• Chili Lime Butter for Corn on the Cob

Starting Cooking by downloading the file now.

Chevre Stuffed Lamb Burgers
with Raspberry Sauce
Savory and Creamy with the tangy fresh sweetness of a Raspberry Sauce.
Serves/Makes:8

Ingredients

Chevre Stuffed Lamb Burgers:

• 2 lbs (.9 kg). ground lean lamb
• salt and freshly ground black pepper to taste
• 8 oz (224 grm). soft mild chevre

Raspberry Mint Sauce:

• 1-1/2 cups (350 ml) fresh mint leaves
• 1/3 cup (80 ml) white wine vinegar
• 2 tbsp (30 ml). raspberry vinegar (make your own by letting fresh raspberries steep in balsamic vinegar for 2-3 days, discard berries after steeping)
• 1 tbsp (15 ml). fresh lemon juice
• 3 tbsp (45 ml) superfine sugar
• salt and freshly ground black pepper to taste

Directions

1. Season the ground lamb to taste with salt and pepper and divide the meat into 8 equal parts.
2. Shape about 1 oz (28 grm). of the chevre into a round nugget and mold 1 part of the lamb around the chevre, enclosing it completely; then shape it into a thick patty. Repeat with the remaining lamb and chevre.
3. Make the mint sauce.
4. Broil or grill the lamb burgers to desired doneness.
5. Serve each burger with a few tbsp of the mint sauce.

 Raspberry Mint Sauce:

Combine all ingredients together until sugar is dissolved. (I like to make this 24 hours in advance and chill prior to use).

Comments

Nice to serve with Cucumber Yogurt Salad and tabouli for a fresh summer meal.

Warm Potato Salad with Honey Dressing
Makes 6 servings

Ingredients

• 1/3 cup cider vinegar
• 2 Tablespoons vegetable oil
• 1/4 cup honey
• 1 Tablespoon Dijon mustard
• 1/8 teaspoon bottled hot pepper sauce
• 1-1/2 lb. small new potatoes, cut in bite-sized pieces
• 5 slices bacon, crisp cooked, crumbled
• 2 Tablespoons chopped parsley
• 2 Tablespoons chopped green onion
• 1/2 teaspoon salt

Directions

1. Combine vinegar, oil, honey, mustard and pepper sauce; mix well. Add potatoes; mix gently to coat all surfaces. Cook on medium heat until potatoes are thoroughly heated. Add bacon, parsley, green onions and salt; mix well.

Lemon Verbena Strawberry Soda

Ingredients

• Strawberries 1 pints
• Lemon Verbena 1/2 cup
• Sugar 1/2 cup
• Water 1/2 cup
  

Directions

1. Combine water and sugar into a saucepan; bring to boil to completely incorporate the sugar. Remove from the heat and add lemon verbena to the simple syrup mix. Cover and steep for 30 minutes, then strain and cool to room temperature.
2. Puree the strawberries with ¼ cup infused simple syrup in a food processor or blender until smooth. Stir in the remaining syrup.

For the soda:

• Ingredients for 12 oz. glass
• Ice cubes
• Strawberry lemon verbena syrup 2TB
• Sparkling mineral water or club soda

1. Fill the glass 2/3 full with ice cubes. Pour in the syrup and half fill the glass with sparkling water. Stir well, then fill to the top with more sparkling water and stir again.

Simple Spring Asparagus

Ingredients

• 1 bunch asparagus, 1 inch from the stem removed and steamed for 3 minutes
• 2 tablespoons of olive oil
• ½ cup seasoned bread crumbs
• ½ cup grated Parmesan cheese
• juice of ½ lemon
• salt and pepper to taste

Directions

1. Transfer the asparagus to a serving dish. Dress with 1 tablespoon of olive oil, lemon juice, and salt and pepper. Cover and keep warm as you prepare the topping.

2. Heat 1 tablespoon of olive oil in a small sauté pan over medium heat. As soon as it’s shimmering, add the bread crumbs and stir to coat. The texture will be like wet sand. Continue to stir and toast until you get a warm caramel color. Take the pan off the heat and toss in the cheese.

3. Spoon the topping over the asparagus and serve immediately.

Optional Additions:

1. Add an anchovy filet to the olive oil before adding the bread crumbs.
2. Forget the Parmesan and go blue!
3. Chop in some fresh herbs; tarragon, chervil and oregano go really well.
4. Make the entire recipe and allow to cool. Thaw out a package of Phyllo dough and follow directions for filling it. Add Feta cheese and fresh dill.

Chicken and Spring Green Gratin
Bon Appétit by Clifford A. Wright Yield: Makes 4 servings

Ingredients

• 1 pound dandelion greens, Swiss chard, or mustard greens (about 1 1/4 bunches), tough bottom stems removed
• 8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon all purpose flour
• 3/4 cup heavy whipping cream
• 1/4 cup low-salt chicken broth
• 1/8 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon extra-virgin olive oil

Directions

1. Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes. Drain; rinse under cold water. Squeeze dry; chop greens finely. DO AHEAD: Greens can be made 1 day ahead. Cover and chill.

2. Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over high heat. Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl.

3. Add remaining 1 tablespoon butter to same skillet and melt over low heat. Add flour and whisk 1 minute (do not brown). Pour in cream. Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes. Whisk in broth, then stir in greens and nutmeg. Season with salt and pepper.

4. Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Add eggs to mixture with greens. Stir gently, partially breaking yolks and whites. Spread mixture in prepared dish. Push chicken pieces down into mixture. Sprinkle breadcrumbs over. Drizzle with olive oil.

5. Bake gratin until top is golden brown and eggs are cooked, about 18 minutes.

Easy Pea Ravioli with Mint
From Martha Stewart Living Omnimedia

Enjoy the sweet taste of fresh peas in these easy pasta pockets.

• 3 tablespoon(s) olive oil
• 1 shallot, finely chopped (1/4 cup)
• 1 clove(s) garlic, minced
• 2 1/4 cup(s) shelled fresh or thawed frozen peas
• 6 tablespoon(s) dry white wine
• Coarse salt and freshly ground pepper
• 40 (3 1/2-inch) wonton wrappers
• 1 large egg, lightly beaten
• 1/4 cup(s) (1/2 stick) unsalted butter
• 4 fresh mint leaves, thinly sliced

Directions

1. Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
2. Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
3. Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).

Apple Stuffed Chicken Breast

Ingredients

Directions

Roasted Garlic Soup with Parmesan Cheese

Bon Appétit | February 1999
Charleston Grill, Charleston, SC
Yield: Serves 4

Ingredients

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups chicken stock or canned low-salt chicken broth
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (about 2 ounces)
• 4 lemon wedges

Directions

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Savory Pear Pizza
Preparation time: 20 minutes
Yield: Serves 6

This quick and easy recipe does not use a traditional sauce, letting the juicy pears bring a sweet balance to the parmesan and prosciutto’s more salty flavors. Using a prepared pizza crust makes this an effortless meal or a beautiful and savory appetizer.

Ingredients

• 1 prepared pizza dough crust
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 2 ounces grated fresh Parmesan cheese
• 3 ounces chopped prosciutto
• 1 Red Anjou Pear, cored and thinly sliced

Directions
Preheat oven to 450 degrees.
Place pizza crust on baking sheet. Spread olive oil and garlic over the pizza crust. Top with cheese, prosciutto, and pear slices. Bake for 12–15 minutes or until cheese is melted and bubbly. Slice and serve. 

Grilled Apple, Walnut, Blue Cheese and
Mesclun Salad Recipe

Ingredients

Chive Vinaigrette:

• 1 teaspoon minced shallot
• 1 teaspoon Dijon mustard
• 1 lemon, juiced
• salt and freshly ground pepper
• 2-3 tablespoons olive oil
• 2 tablespoons minced fresh chives

Salad:

• 1 apple
• 1/4 cup crumbled blue cheese
• 1/4 cup walnut pieces
• 6 cups mesclun greens, washed and spun dry

Preparation

1. Preheat your barbecue to high heat. In a bowl whisk together the shallot, mustard, lemon juice, salt and pepper. While whisking vigorously, stream in the olive oil until you have a nice emulsion. Whisk in chives. Taste the dressing and adjust for salt and pepper of necessary.

2. Wash the apple and slice it into 1/4″ slices. Toss with a tablespoon of the salad dressing. Grab a piece of aluminum foil big enough to wrap the walnuts in. Place walnuts in aluminum foil and seal.

3. Oil your grill and put the apple slices on the grill. Careful, they will most definitely want to try and fall down the grate. Grill for ~2 minutes with the lid closed and then flip the apples. The apple slices should be soft but still have enough texture to be flipped. Put the walnuts on the grill as well and cook apples for another 90 seconds. Flip the walnut package over and turn off the barbecue. Remove the apples and the walnuts. Open the walnut package, they should be toasted and fragrant but not burnt.

4. Tear the greens into bite size pieces if necessary. In a large salad bowl layer greens, then the grilled apple slices, blue cheese and walnuts. Toss with the dressing a few minutes before you are ready to serve.

Quinoa, Tomato and Mint Salad Recipe

Ingredients

• Quinoa
• 1 c Quinoa
• 1 1/2 c Water
• pinch Sea Salt

Dressing

• 1 t Rice Wine Vinegar
• 1 t Balsamic Vinegar
• 2 T Olive Oil or Grape Seed Oil
• 1 lg Shallot (2 T), sliced or minced
• 1/2 t Soy Sauce
• 1 T fresh Lemon Juice
• Zest from 1/2 Lemon, finely grated
• 1/2 t Sea Salt
• 1/2 lb Tomatoes, 1/2″ dice
• Handful fresh mint, chopped
• a few small mint leaves reserved for garnish

Preparation

1. Prepare Quinoa. Rinse and soak quinoa for 10 minutes.  Strain and combine with 1 1/2 c water and sea salt in a saucepan.  Bring to a boil, cover pan with a lid, and reduce heat to a simmer.  Cook for 15 min., stirring once.  Remove from heat, fluff, and set aside to cool.

2. Prepare Dressing. Combine all dressing ingredients in a bowl and whisk with a fork to combine.  (For best lemon flavor, grate lemon zest directly over bowl so the lemon oil which releases when zesting will land in bowl.)

3. When quinoa is cool, combine quinoa, tomatoes, mint, and dressing in a bowl and toss well. Place on serving dish and garnish with remaining small mint leaves.

Grilled Corn with Chipotle-Lime Butter

From EatingWell:  June/July 2006
Fresh lime and smoky chipotles makes this compound butter the perfect match for sweet corn. When the corn season is over, try a bit melted on some grilled fish or chicken.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 4 ears fresh corn, husked
• 2 tablespoons butter, softened
• 1/4 teaspoon freshly grated lime zest
• 1 teaspoon lime juice
• 1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
• 1/2 teaspoon kosher salt

Preparation

1. Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Tips & Notes

• Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Lemon Parsley Green Beans

Ingredients

1 pinch white sugar
1 pound fresh green beans, trimmed
2 tablespoons butter
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges

Preparation

1. Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
2. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

Zucchini with Pine Nuts and Cilantro Dressing
Source: Adapted from The Tapas Cookbook: A Classic Collection of Spanish-Style Recipes

Ingredients

1 small zucchini
Extra virgin olive oil
1 clove garlic, crushed
1/4 cup pine nuts

Dressing
2 garlic cloves, chopped
1 tsp ground cumin
1/2 cup fresh cilantro
2 tablespoons fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
salt and pepper, to taste

Preparation

1. Cut off the ends of the zucchini, and slice the zucchini lengthwise into thin slices. Place the slices in a colander, sprinkle with kosher salt, and let sit for 30 minutes to an hour. The salt will draw the water from the zucchini.
2. Prepare the dressing by placing all of the dressing ingredients in a food processor. Pulse until well blended.
3. Rinse the zucchini slices with cold water, and dry them well with paper towels. Place the zucchini in a bowl and mix with a drizzle of extra virgin olive oil and a clove of crushed garlic.
4. Heat a griddle over medium high heat and add the zucchini slices. Cook for a few minutes on each side, until they are soft and beginning to brown.
5. Place the zucchini on a plate and sprinkle with pine nuts. Drizzle the dressing over the top and serve.

Blueberry Lemon Bars
Start to finish: 50 minutes (15 minutes active)
Servings: 15

Creamy Chopped Cauliflower Salad
From EatingWell: January/February 2008

Chilled Snap Peas with Creamy Tarragon Dressing
From EatingWell: June/July 2005

Strawberry Rhubarb Lemonade
Gourmet | July 1993

Read More http://www.epicurious.com/recipes/food/printerfriendly/Strawberry-Rhubarb-Lemonade-200669#ixzz0p0HsvgVh

Radish Slaw
Yield: Serves 4

Ingredients

1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander, mint, or parsley leaves

Directions

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

Arugula and Spring Onion Frittata
Serves 8

Ingredients

• 8 eggs, lightly beaten
• 1/3 cup milk
• 1/3 cup grated Parmesan cheese
• 1 tablespoon chopped chives
• Salt
• Freshly ground black pepper
• 2 tbsps. Olive Oil and  2 tsps. of butter (for flavor)
• 3 coarsely chopped spring onions (scallions), white and tender green parts only
• 2 ounces (about 4 cups) arugula

Directions

In a large bowl, whisk together the eggs, milk, Parmesan cheese, chives and salt and pepper to taste. Set aside.

In a 10-inch nonstick, skillet, heat  1 tbsp. oil and 1 tbsp. butter over medium heat. Add the spring onions and cook until softened, 2 to 3 minutes. Add the arugula, cover the pan and cook for 1 minute. Remove the cover and stir the arugula just until it wilts. Add the remaining oil and butter and increase the heat to medium-high. Let the oil heat for 1 minute, then pour in the egg mixture. Use a fork to evenly distribute the arugula without scrambling the eggs. Reduce heat, cover and cook until firm and eggs are set.

Chinese Scallion Pancakes

Ingredients

• 2 1/2 cups flour, plus more for flouring the rolling surface
• 1 cup water
• 2 teaspoons oil
• A bunch of green onions, green and white parts, chopped medium-fine
• A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Directions

Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.

With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a "snake."

Cut the "snake" crosswise into 8 - 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don't flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they'll puff up a bit between the layers and be lighter.

Press one or both sides in sesame seeds (optional).

Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.

Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Something to sip while dreaming of gardens
Submitted by Martha Maier

Minted Simple Syrup

Ingredients

1 cup sugar
1 cup water
1/2 cup loosely packed mint leaves & stems, roughly torn into pieces

Directions
Combine all ingredients in a saucepan, and place over medium heat. Let cook until sugar is completely dissolved, stirring occasionally. Remove from heat and let cool. Strain syrup through a sieve to remove mint, and store in refrigerator. Chill before using. Will keep for several weeks.

This syrup can be used to sweeten your favorite iced tea (you can find tea blends at the market), lemonade, or to add minty boost to the already minty mojito (1 1/2 ounces light rum, juice of 1/2 a lime, a teaspoon or so of minty simple syrup - more or less to taste, a few fresh mint leaves, slice of lime and a splash of sparkling water over ice). It can also be quite jazzy drizzled over some farm fresh strawberries for shortcake, although we'll have to wait until later in the season for the berries! If you like basil with strawberries, substitute basil for the mint for a basil infused syrup.

Rosemary Syrup

Ingredients

1 cup sugar
1 cup water
3 rosemary sprigs, rinsed and roughly chopped

Directions
Combine all ingredients in a saucepan, and place over medium heat. Let cook until sugar is completely dissolved, stirring occasionally. Remove from heat and let cool. Strain syrup through a sieve to remove rosemary, and store in refrigerator. Chill before using. Will keep for several weeks.

This syrup can be used mixed with sparkling water and grapefruit or orange juice for a refreshing 'homemade' soda. Use equal parts sparkling water and juice, adding syrup to the mix

Sauteed Broccoli Rabe
Serves 4 to 6 servings

Ingredients

• 4 bunches (12 to 16 ounces each) broccoli rabe, stems trimmed
• 1/4 cup olive oil
• 3 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper flakes
• 1/3 cup raisins
• Salt
• 2 tablespoons pine nuts, toasted

Directions

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Easy Dressings that’ll Make your Spring Salads Shine!

Lemon Vinaigrette
Yield 2/3 cup

Ingredients

Finely grated zest and juice of 1 large lemon
1 teaspoon dijon mustard
1 teaspoon honey
1/2 garlic clove, minced
1/2 cup grapeseed oil
kosher salt & freshly ground pepper, to taste

Directions
In a jar with a tightly fitting lid (a pint jar is perfect), combine lemon zest & juice, mustard, honey, and garlic. Close lid and shake to combine. Add a the oil in several additions, shaking vigorously (lid on!!) between each addition. I love this method because you can store the dressing in the jar. No dishes!

This lemon dressing is lovely on any lettuce, and is an especially good foil for spicy arugula & watercress. Its clean, bright flavor makes it excellent for a simple potato salad. Pour over warm boiled red potatoes (quartered), and toss with freshly chopped parsley and dill.

Balsamic Dressing
Yield 3/4 cup

Ingredients

2 Tablespoons balsamic vinegar
2 Tablespoons dijon mustard
1/2 garlic clove, minced
1/2 cup extra virgin olive oil
kosher salt and freshly ground pepper to taste

Directions
Using the same "shake in the jar" technique, combine vinegar, mustard and garlic. Mix this up, add the oil and shake to combine. This dressing will be quite thick, and the consistency can be adjusted by reducing the amount of mustard or thinning slightly with water. Season to taste with salt and pepper.

This dressing is great for drizzling over a plate of roasted beets. Or toss with fresh spinach and top with toasted pumpkin seeds, goat cheese, and dried cherries.

Ingredients

Directions
Peel bottom 1/3 of asparagus stalks and trim off ends.  Cook in boiling salted water for 3 minutes.  Drain and shock in ice water to stop cooking.  Drain and pat dry.

Heat olive oil in large skillet, over medium-high heat.  Add the garlic and stir for 1 minute.  Add the pine nuts and sauté until they start to take on color.  Add the asparagus and thyme, sauté until just heated through, 3 – 5 minutes.  Season with salt and pepper. 

Transfer to serving platter and top with the mozzarella; allow the heat form the asparagus to melt the cheese just slightly.  Sprinkle with lemon zest and drizzle with the lemon juice and serve immediately.

*Can substitute small cubed mozzarella, feta or other cheese of choice from the farmers market.

Ingredients
Crisp topping
Pecan pieces                                  ½ cup
Flour, AP                                       1 cup
Sugar                                             ½ cup
Salt                                                ½ tsp
Butter, cold unsalted, ½” pieces     ¼ pound

Fruit layer
Strawberries, cleaned, halved        6 cups
Lemon Juice, fresh                        2 TB
Vanilla Extract                               2 tsp
Rhubarb stalks                               5 large
Lavender, dried culinary                1 TB
Sugar, light brown                          ¾ cup
Flour, AP                                       3 TB
Cinnamon, ground                         2 tsp

Directions:
Preheat oven to 350F.  Butter a 13x9 glass baking dish.

Topping:  Place the pecans in food processor and pulse until coarsely chopped.  Transfer to a container and reserve.  Place the flour, sugar and salt in the food processor.  Place butter on top and pulse until the mixture resembles coarse crumbs.

Fruit layer:  Clean and slice the strawberries.  Place in a large mixing bowl and toss with lemon juice and vanilla.  Cut the rhubarb into ¼” slices.  Add to the bowl.

Place the lavender in a spice grinder with ¼ cup of sugar.  Pulse until the lavender is finely ground.  Transfer to a small bowl.  Stir in the flour, cinnamon, and remaining sugar.  Sprinkle over the fruit and mix thoroughly. 

Transfer the fruit to prepared dish.  Sprinkle with the pecans.  Top with crumb mixture and bake for 50 minutes, or until the fruit is bubbling and the topping is golden brown.  Serve warm.

Pumpkin Mousse Gingerbread Trifle
-Maggie Hall
Winner of 2009 Pumpkin Bake-Off at Easton Farmers’ Market

Serves 10-15 people

Gingerbread Ingredients:

1 cup sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups flour
2 eggs, beaten lightly 

Directions

1. Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. Add the vegetable oil and the molasses, stirring until well blended. Mix the baking soda into the boiling water and immediately stir into the mixture. Add the flour gradually, mixing well after each addition. Mix in the beaten eggs. 

2. Pour into a greased 9 x 13 baking pan and bake at 350F for 40 minutes or tested done. Let cool completely, Cut into one inch cubes.

Pumpkin Mousse Ingredients:

2 cups very cold heavy cream
2 tablespoons sugar
15-oz canned pumpkin purée
1 box instant vanilla pudding mix
1 can evaporated milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions

1. Whisk cold heavy cream with sugar until stiff peaks form.

2. In another bowl, whisk evaporated milk, spices and pudding mix until well blended. Whisk in pumpkin until combined. Fold in half of whipped cream until just combined. Reserve remaining cream for assembly. 

Assembly:
In the serving dish of your choice layer gingerbread, mousse and whipped cream in that order until all ingredients are used. Always finish with whipped cream. 

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Cauliflower is a nice surprise and crème fraîche adds some tanginess to this inventive version of macaroni and cheese.

Ingredients(8 servings)

1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 cup thinly sliced green onions
Coarse kosher salt
2 tablespoons all purpose flour
1 cup heavy whipping cream
3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided
3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided
1 cup crème fraîche*
1 tablespoon whole grain Dijon mustard
10 ounces penne (3 1/2 cups)
1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Directions

1. Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

2. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.

3. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.

4. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
   Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

5. Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

    

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Thick Pork Chops Wwith Spiced Apples & Raisins


Ingredients (4 servings)

Pork Chops
4 center-cut, bone-in loin pork chops, about 8 ounces each
Extra-virgin olive oil
Sea salt and freshly ground pepper
1 tablespoon unsalted butter
Leaves from 2 fresh thyme sprigs

Spiced Apples and Rasins
3 Cortland or Empire apples,
peeled, cored and sliced in 1/2-inch-thick wedges
3/4 cup fresh apple cider
1/2 cup raisins
3 tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 400 degrees F. Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm.
   

2. Rub chops on both sides with a little olive oil and season well with salt and pepper. Place a large ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Brown chops for 2 minutes on each side. Place skillet in oven and roast chops until center is still slightly pink in the center and internal temperature reads 160 degrees F. when tested with an instant-read thermometer.
   Serve pork accompanied by the warm spiced apples, drizzling a bit of the sauce over the chops.
   
   Recipe courtesy of Tyler Florence, celebrity chef and author.

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Warm Arugula Salad with Garlic Croutons
Bon Appétit | February 2001

Ingredients (8 servings)

Vinaigrette
1 head of garlic
4 tablespoons plus 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme
2 large red onions, sliced into 1/4-inch-thick rings, separated

Salad
2 tablespoons (1/4 stick) butter
6 garlic cloves, chopped
2 cups 1/2-inch cubes day-old sourdough bread
1 teaspoon chopped fresh rosemary
8 cups (packed) arugula leaves (about 10 ounces)
1 cup (packed) grated smoked mozzarella cheese (about 4 ounces)

Directions

1. For vinaigrette:
   Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.

   Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.

2. For salad:
   Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.

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Middle Eastern Style Spaghetti Squash

Ingredients (8 servings)

• 1 spaghetti squash, cooked by your favorite method and separated into strands (clcik here for instructions)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon ground cardamom
• 3/4 teaspoon ground coriander
• 1/8 teaspoon ground ginger
• 1/8 teaspoon allspice
• salt and white pepper to taste
• 1/2 cup toasted slivered almonds
• zest of 1 orange

Directions

1. In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.

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Autumn Potato Gratin
Recipe courtesy Rachael Ray

Ingredients (8 servings)

• 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 2 garlic cloves, cracked
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

1. Preheat the oven to 400 degrees F.

2. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

3. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

4. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

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Jalapeño Mint Jelly
Epicurious | © 2001
by Eleanor Topp and Margaret Howard

The Complete Book of Year-Round Small-Batch Preserving Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken.

Ingredients (4 cups)

1 3/4 cups (425 mL) finely chopped fresh mint, divided 1 1/2 cups (375 mL) water 3 1/2 cups (875 mL) granulated sugar 3/4 cup (175 mL) cider vinegar 2 tbsp (25 mL) strained fresh lemon juice 2 jalapeño peppers, finely chopped 1 pouch liquid fruit pectin

Directions

1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
   
   Variation: Lemon Balm Jelly
   Use lemon balm leaves in place of the mint and omit the jalapeño peppers.
   
   Extra!
   Liquid fruit pectin, an ingredient that helps form a gel, is available in the produce or jams and jellies aisle of many supermarkets. Certo is a popular brand. Be sure to use the liquid version: While pectin is also available in crystals, the two forms are not interchangeable.
   
   "I like to mix this jelly with cream cheese and serve it on crackers," says Topp. "The chile peppers and mint make for a flavorful hors d'oeuvre."

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Grilled Gazpacho Salad with Shrimp
Bon Appétit | July 2006 by Elizabeth Karmel

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Ingredients (6 servings)

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves) 3/4 cup olive oil, divided 1 1/2 pounds uncooked large shrimp, deveined but with shells intact* 8 firm plum tomatoes, halved lengthwise 2 bunches green onions; root ends trimmed, onions left whole 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices 1 red bell pepper, quartered, cored 1 yellow bell pepper, quartered, cored 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise 2 6x3x1-inch slices country-style bread 2 cups grape tomatoes, halved (about 1 pint) 1/4 cup red wine vinegar 1 teaspoon hot pepper sauce 1/2 cup thinly sliced fresh basil Lime wedges

Directions

Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.

Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.

Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.

Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

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Provençal Summer Potato Gratin

Ingredients (4-6 servings)

2 garlic cloves Extra virgin olive oil 2 1/2 pounds tomatoes, peeled and sliced 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme Salt and freshly ground pepper to taste 2 pounds potatoes, peeled if desired or scrubbed, sliced about 1/4 inch thick 1 or 2 sprigs rosemary 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)

Directions

1. Preheat the oven to 400 degrees. Cut one of the garlic cloves in half, and rub a 3-quart gratin or baking dish with the cut half. Oil the dish with olive oil. Mince the halved garlic along with the remaining garlic, and toss with the tomatoes. Add the thyme, and season to taste with salt and freshly ground pepper.

2. Make a layer of half the potato slices, slightly overlapping the layers, and season generously with salt and pepper. Layer half the tomatoes over the potatoes. Place the rosemary sprig(s) on top. Repeat the layers with the remaining potatoes and tomatoes. Be sure to season each layer generously. Pour any juices left in the tomato bowl over the vegetables.

3. Bring 1 cup of water to a boil, and carefully pour into the baking dish. Bake 45 minutes, checking and pressing the potatoes down into the liquid after 30 minutes. Remove from the oven, press the potatoes down into the liquid in the dish and sprinkle on the cheese. Bake another 30 to 45 minutes, until most of the liquid has been absorbed by the potatoes and the gratin is lightly browned. Serve hot or warm.

Advance preparation: The gratin can be assembled several hours before baking. It doesn’t have to be served hot, so you can bake it an hour or two ahead and serve it warm.

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Mexican Sweet Corn and Shrimp Skillet Dinner

Ingredients (4 servings)

3 tablespoons butter 1 teaspoon minced garlic 1 tablespoon fresh lime juice 2 teaspoons chili powder 1/2 teaspoon dried oregano leaves, crushed 3/4 teaspoon salt 1/4 teaspoon ground black pepper 4 ears fresh sweet corn, husked and halved 1 pound large shrimp, peeled and deveined 2 medium (6 ounces each) zucchini thinly sliced (about 2-3/4 cups) 1/4 cup chopped cilantro

Directions

In large skillet, melt butter over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in lime juice, chili powder, oregano, salt and pepper; cook and stir for 30 seconds. Add sweet corn, shrimp and zucchini, stirring to coat with spice mixture. Add 1/2 cup water. Cook, covered, over low heat until corn and shrimp are cooked, about 6 minutes. Sprinkle with cilantro. Serve with lime wedges, if desired.

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Sweet and Spicy Green Beans

Ingredients (4 servings)

3/4 pound fresh green beans, trimmed 2 tablespoons soy sauce 1 clove garlic, minced

1 teaspoon garlic chili sauce 1 teaspoon honey 2 teaspoons canola oil

Directions

1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

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Zucchini Fritters

Ingredients (4 servings)

    1 pound (about 2 medium) zucchini
    1 teaspoon salt
    1 tablespoon (1 lemon) freshly grated lemon zest
    10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus
         more sprigs for garnish (optional)
    1 medium clove garlic, minced
    1/4 teaspoon freshly ground black pepper
    2 large eggs, lightly beaten
    1/2 cup all-purpose flour

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3. Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

           

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Apricot Coffee Cake

"A nicely tart, and very tasty, coffee cake made with fresh apricots, and sprinkled with cinnamon and sugar."

Ingredients (6 servings)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons white sugar
1 egg
2 tablespoons butter or margarine
1/4 cup dry milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

Directions

1. Preheat oven to 375 degrees F (190 C).
2. Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ALL RIGHTS RESERVED © 2009 Allrecipes.com         

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1 cup mayonnaise
1/4 cup dijon mustard
2 tablespoons fresh lime juice
1 medium ripe tomato, chopped
2 tablespoons chopped cilantro
1/2 jalapeno, stemmed, seeded, and minced
2 green onions, chopped
1/2 medium red onion, minced
1/2 teaspoon cayenne
1 garlic clove, minced
2 pounds new red potatoes, cooked, drained, and
sliced 1/2 thick

Directions

1. with a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Pour mixture over the warm potatoes. Serve immediately or refrigerate. Bring salad back to room temperature before serving.

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2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

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"Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef.
Adjust the chili oil to your own spice level."

Ingredients (8 servings)

1 (16oz) package uncooked linguini
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods 2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil

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Crust
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water

Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket strawberries, hulled, thinly sliced lengthwise

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1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

 

Directions

1. Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

3. Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

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1 pound cooked beets (roasted, steamed, or boiled)
About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
5 ounces (about 6 cups) Baby Arugula
1/4 cup (1 ounce) crumbled feta cheese
1/2 cup candied or toasted walnuts
2 blood oranges (if available) or navel oranges, segmented (optional)

Directions

1. Cut the beets in half or quarters, place in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until  coated. (This step can be done a day in advance, if desired.) Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
2. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments  on the greens and sprinkle them with the feta and nuts. Serve immediately.

Orange Walnut Vinaigrette

Ingredients (4 servings)

1/2 cup good-quality roasted walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon orange juice or blood orange juice
1 teaspoon finely grated orange zest
5 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon finely minced spring onions
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

1. Place all the ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Allow the dressing to sit at room temperature for 1 hour  before serving. Store the vinaigrette in the refrigerator, tightly covered, for up to 1 month.

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2 tablespoons butter, divided 1/4 cup plain dried bread crumbs 2 cups 2% milk 8 ounces salmon fillets, skin removed 1/2 bunch Swiss chard, chopped 1/2 teaspoon salt 1/8 teaspoon ground black pepper

1/3 cup chopped onion 1/2 teaspoon dried marjoram 1/8 teaspoon ground nutmeg 3 eggs

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.

2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.

3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.

4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.

5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.

   ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/10/2009

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1/2 cup balsamic vinegar 1 small onion, chopped 1 tablespoon soy sauce 3 tablespoons honey

1 tablespoon white sugar 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 2/3 cup extra-virgin olive oil

Directions

1. Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

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Directions:
To make the crostini, brush the bread slices with olive oil, rub with a garlic clove and toast under the broiler. Set aside.

Arugula-Pignoli Pesto
4-5 tablespoons (pignoli) pine nuts, toasted
1 bunch arugula, washed and spun dry
1/2 bunch of parsley, leaves only
8-10 large capers
3-4 cloves of roasted garlic
3 tablespoons grated Parmesan cheese
salt and pepper, to taste

Directions:
Put the pine nuts, arugula, parsley, capers and garlic in the bowl of a food processor. Process until smooth. Add the Parmesan cheese and season to taste with salt and pepper. Just before serving, spread a spoonful of the arugula pesto on each toast and run under a broiler to warm.

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8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
¼ teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
½ cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 pound kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed

Directions

1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

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Leftover Squash Muffins

"When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!"

Ingredients (Servings 18)

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 cup milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 eggs, lightly beaten

Directions

1. In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350 degrees F for 20-22 minutes.
   
   ALL RIGHTS RESERVED © 2008 Allrecipes.com          From Allrecipes.com 10/27/2008

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1/2 cup brown sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 teaspoon salt
1 dash nutmeg
3 cinnamon sticks (3 inch)
2 quarts apple cider
orange wedges
whole cloves

Directions

1. Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
2. Bring to boiling.
3. Cover and simmer for 20 minutes.
4. Strain to remove spices.
5. Serve in mugs with clove-studded orange wedges.

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This recipe calls for baking the chicken breasts on a bed of forty garlic cloves with a little wine - and it comes out tasting like the soul of Provence! Please don't be afraid of the garlic. It's fun to serve and each diner peels his or her own garlic. Serve this in a soup bowl with hot, crusty Frenchbread for dipping into the delicious sauce.

Ingredients (Serves 4-6)

2 tbsp olive oil
6 large skinless and boneless chicken breast halves
3 large heads garlic (about 40 cloves), unpeeled and broken apart
2 tbsp fresh thyme leaves, or 1 tbsp dried
2 cups dry white wine
1 cup chicken broth
Salt and pepper to taste

Directions

1. Preheat the oven to 450°F.

2. Over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total.

3. Turn off the heat.

4. Remove the chicken.

5. Spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange chicken on top.

6. Pour in the wine and the broth, and season with salt and pepper.

7. Bake for 30 minutes.

8. Place the chicken into 6 soup plates.

9. Mash the garlic cloves in the broth and ladle over the chicken.

10. Serve hot with chunks of a baguette or Italian bread for dipping.

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1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
¼ cup chopped hazelnuts
¼ teaspoon salt
Freshly ground pepper to taste
3 tablespoons water

Directions

1. Position rack in bottom third of oven; preheat to 450°F.
   
2. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

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8 sweet potatoes
4 pears - peeled, cored and chopped
1 cup evaporated milk
2 teaspoons vanilla extract
1/2 cup packed brown sugar
4 tablespoons butter
1/2 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
2 tablespoons orange juice
1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Prick the sweet potatoes with a fork and bake in the preheated oven 1 hour, or until tender.
   
3. Peel the baked sweet potatoes. Place in a medium bowl and whip until smooth.
   
4. In a medium saucepan over medium heat, gently cook the pears 10 minutes, or until tender. Process the pears in a food processor until smooth.
   
5. In a medium saucepan over medium heat, mix the evaporated milk, vanilla, brown sugar and butter. Heat until scalded. Blend into the sweet potatoes.
   
6. Mix the pear puree, cinnamon, nutmeg, orange juice and pecans into the sweet potato mixture. Transfer to a large baking dish.
   
7. Bake in the preheated oven 15 minutes, or until lightly browned.

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1/4 cup balsamic vinegar
1/4 cup sugar
1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
32 small basil leaves (or torn larger leaves)
16 cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt
Special equipment: 16 (6-inch) skewers

Directions

1. Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

2. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

3. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles

Directions

1. Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.

2. Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)

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1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta salata, crumbled
1/2 cup toasted pine nuts
1/2 cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment

Directions

1. Position rack in center of oven and preheat to 350 degrees F.

2. In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.

3. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.

4. Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

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8 (1 by 1-inch) bread cubes
8 medium-small ripe red or yellow tomatoes
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup pitted, sliced kalamata or nicoise olives
1/4 cup extra-virgin olive oil, plus more as needed
2 tablespoons chopped Italian parsley leaves
2 tablespoons julienned fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 large garlic clove, minced
Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees F.
   Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.

2. Increase the oven to 400 degrees F.

3. Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)

4. Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.

5. In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.

6. Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

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8 ripe plum tomatoes, cut in half lengthwise
5 tablespoons olive oil
Salt and freshly ground black pepper
1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil plus fresh leaves, for garnish

For the eggplant:

8 slices (2 med. eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
6 tablespoons olive oil
Salt and freshly ground black pepper
16 ounces fresh sheep's milk ricotta
1/4 cup finely chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper

Directions

For the grilled tomato-basil relish:

1. Heat your grill to high.
   
2. Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
   
3. Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.

For the eggplant:

1. Heat your grill to high.
   
2. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
   
3. Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
   
4. Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

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1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Directions

1. Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

2. In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

3. In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

4. Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

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3 ears corn, husks removed and cut crosswise into 1-in. rounds
1 cup cherry tomatoes
2 medium zucchini, halved lengthwise then crosswise into 2-in. pieces
1 large onion, cut into 8 wedges
1/4 cup Extra Virgin Olive Oil
3/4 cup loosely packed Basil leaves, coarsely chopped
2 tsp. each salt and freshly ground black pepper

Directions

1. Prepare a charcoal or gas grill for direct, medium heat

2. Meanwhile, in a large bowl, combine corn pieces, tomatoes, zucchini, and onion. Drizzle with olive oil, then add basil, salt, and pepper; toss to combine.

3. Cut four 12-in. squares of heavy-duty foil. In center of 1 piece, arrange 1/4 of the vegetable mixture. Bring the 2 opposite sides of foil together and fold to create a packet. Continue to securely fold remaining foil edges. Repeat with 3 remaining squares.

4. Place packets on cooking grate; cover gas grill. Cook, turning once with a wide spatula, until zucchini and onion are just tender-crisp to the bite (open a packet to check), about 15 minutes total. Set packets on a platter, then open and pour vegetables onto plates.

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1 cup (packed) whole fresh basil leaves plus 3 tablespoons thinly sliced fresh basil
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons unseasoned rice vinegar
2 tablespoons Dijon mustard
1/4 cup chopped red onion
2 pounds medium Yukon Gold potatoes, peeled

Directions

1. Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

2. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season dressing to taste with salt and pepper.

3. Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes. Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.

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2 1/2 tablespoons strawberry vinegar
3 tablespoons olive oil
5 ounces baby spinach (8 cups)
1/2 pound strawberries cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Directions

1. Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

Strawberry Vinaigrette
Cooks' note: Vinegar keeps, covered and chilled, 1 week.

Active time: 15 minutes Start to finish: 1 1/4 hours

Ingredients (2 cups)

1 pound strawberries, trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar

Directions

1. Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids.

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4 8-ounce russet potatoes
4 tablespoons (1/2 stick) butter
3 tablespoons prepared hot English mustard
1 cup whole milk
1 cup thinly sliced green onions

Directions

1. Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes.
   
2. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well.
   
3. Mix in mustard. Gradually add milk and mash until smooth.
   
4. Stir potatoes over medium-low heat until heated through, about 5 minutes.
   
5. Mix in green onions. Season to taste with salt and pepper.
   
6. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

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2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias cooked rice, for serving
1/4 cup peanuts, chopped

Directions

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.

2. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.

3. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.

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1 egg, well beaten
1/3 cup sugar
1/4 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
4 strips bacon, cut into 1 to 2-inch pieces
1 tablespoon flour

Directions

1. Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water. ) Pour hot dressing over coarsely chopped greens and mix thoroughly. Serve immediately.

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1 cup All-purpose flour
¾ cup Oatmeal -- uncooked
1 cup Brown sugar -- packed
½ cup Butter, unsalted -- melted
1 cup Sugar
2 teaspoons Cornstarch
1 cup Water
1 teaspoon Vanilla extract
4 cups Rhubarb

Directions

1. Mix flour, oatmeal, brown sugar and butter until crumbly.

2. Press 1/2 into greased 9" pan.

3. Add rhubarb, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear.

4. Pour sauce over rhubarb. Top with other half crumb mixture.

5. Bake at 350F for 45 minutes.

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While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available. A touch of whipped cream folded in at the end is a chef's secret for adding richness and light texture.

Ingredients (6 servings)

1 quart low-sodium vegetable stock
1 quart plus 1 cup water
½ pound (about ½ bunch) asparagus, woody ends snapped off and discarded
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
2 cups short-grain brown rice
2 carrots, diced
2 zucchini, diced
½ cup fresh peas
1/3 cup heavy cream, whipped
2/3 cup (2 ounce) freshly grated Parmesan cheese, more to taste
1 tablespoon butter
sea salt, to taste
pepper, to taste

Directions

1. Bring stock and water to a boil in a large pot. Reduce to a simmer. Add the asparagus to the stock-water mixture and simmer until just tender, about 5 minutes. Remove asparagus from pot and transfer to a bowl of ice water to stop the cooking. Drain asparagus well, then slice spears in thirds. Set aside. Keep cooking liquid simmering.

2. Heat the oil in a heavy-bottomed pan over medium heat. Add the onion and cook until translucent but not brown, 3 to 5 minutes. Stir in garlic and cook until fragrant, one more minute. Add brown rice and stir with a wooden spoon until rice is coated with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 4 minutes. Add a cup of hot liquid to the rice, stirring constantly, until the rice absorbs all the liquid. The liquid should gently simmer in the rice; if the liquid boils rapidly, reduce the heat. When the rice has absorbed almost all of the liquid, add another half cup of stock, stirring constantly until the liquid is absorbed.

3. Continue this way and after 18 to 20 minutes, add carrots with more liquid. After another 10 minutes add the zucchini with liquid. If stock is getting low, add water. Cook for another 10 to 15 minutes, continuing to stir and add liquid. The rice will be close to fully cooked. Start testing to see if the rice is done-it should be tender but firm.

4. Add peas and asparagus to the rice when rice is done. Stir until remaining stock is absorbed and peas and asparagus are heated through. Remove from heat and fold in 3 tablespoons of the whipped cream. Stir in grated Parmesan and butter. Taste and adjust seasoning with salt and pepper, adding more cream and Parmesan if you like. Serve immediately.

Nutrition Info

Per serving (About 12.5oz/353g-wt.): 440 calories (140 from fat), 16g total fat, 7g saturated fat, 13g protein, 67g total carbohydrate (7g dietary fiber, 5g sugar), 30mg cholesterol, 950mg sodium

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Ingredients

1 cup of arugula leaves
½ cup parsley
½ cup basil
½ cup walnuts dry toasted in a pan until lightly browned
1/3 cup parmesan cheese
¼ cup olive oil (add a bit more for a thinner consistency)
6 cloves of garlic minced and sautéed in 1 TBs olive oil until lightly browned

Directions

1. Mix the above ingredients in a blender or food processor. I'll occasionally add a touch of lemon. This is great added to pasta. It can be a great appetizer on fresh bread, and my personal favorite is adding it to baked chicken.

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Sauteed Greens with Cannellini Beans and Garlic

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Ingredients (4-6 servings)

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
¼ cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods)
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts*

Directions

1. Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature
2. Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

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Ingredients (6 servings)

2 medium heads garlic, unpeeled
1/3 cup and 2 tablespoons extra virgin olive oil, divided
salt and pepper to taste
3 tablespoons minced shallot
2-1/4 teaspoons balsamic vinegar
3/4 teaspoon red wine vinegar
2-1/4 pounds thick stemmed asparagus
6 slices sourdough bread

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4. Preheat grill for medium-high heat.
5. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture

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Dressing

¼ cup fresh tangerine or orange juice
¼ cup vegetable oil
2 tbs tequila, preferably gold
2 tbs fresh lime juice
2 tsp honey
1 garlic clove
salt and fresh-ground pepper to taste

Salad

3 large bunches watercress, tough stems removed
2 tangerines or 1 small orange, sectioned, membranes removed, and sections halved
¾ cup diced jicama
½ cup thin-sliced mild red radishes
¼ cup sliced green onions

1. To make the dressing, combine the ingredients in a blender or food processor until smooth. (The dressing can be made a day ahead, but shake well before using.)
2. In a serving bowl, toss the watercress with enough dressing to coat well. Toss with the remaining salad ingredients. Serve immediately with additional dressing on the side.

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Ingredients

1 cup medium bulgur
2 cups boiling water
2 cups fresh sorrel, coarsely chopped
¾ cup fresh mint, coarsely chopped
2 tomatoes, chopped
½ cup radishes, sliced
1 cucumber, peeled, seeded and chopped
1 cup scallions, chopped
1 lemon, juice of
4 tablespoons olive oil
salt & freshly ground black pepper
4 ounces feta cheese, crumbled

Directions

1. Place bulgur in medium bowl. Stir in boiling water, cover and let stand 35-45 minutes. Squeeze out & discard remaining liquid.
2. Transfer bulgur large bowl and toss with sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice and olive oil.
3. Season to taste with salt and pepper. Top with crumbled feta.

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