(8/27/08) State Fair Potato Salad
(8/19/08) Roasted Cherry Tomatoes with Angel Hair Pasta
(8/04/08) Provencal Stuffed Tomatoes
(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

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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