2015 Cookbook

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OUR FAVORITERECIPES

2015

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OUR FAVORITE RECIPES 2015

CONTRIBUTORS:

Jan Chernoff, Susan Daniloff, Sue Gilbert, Judy Gray, Anne Halsted, Carol PhillipsHutchinson , Kate Gambs Knickerbocker, Katherine Koelsch Kriken, Kathy and Jeff

Lindenbaum, Karen Phillips Lonergan, Katy Lonergan, Richard Lonergan, Marilyn Manning

Lonergan, Bill Maddix, Jeanne Milligan, Irene Lindbeck Tibbits, Susan and Nathan Weems,Elizabeth Whitney, and Wells Whitney.

TESTERS/TASTERS:Most of the contributors plus Michael Dewees, Keith Gilbert, Bailey Hutchinson, Parker

Hutchinson, Justin Hutchinson, John Kriken, Eric Lonergan, Lulu Lonergan, Tate Lonergan,Isabel Wade, and countless others. We thank them all!

EDITORS:Katy Lonergan and Wells Whitney

PROOFREADER:Richard Lonergan

ONLINE:You can find all previous years recipes dating back to 1999 on the cookbook blog:

http://annualcookbook.blogspot.com

There is a new search widget on the blog! Searching old recipes just got a whole lot easier on

the desktop version of the blog.

COVER ART:The painting on the cover of the view from Ca'Pozziana in Glen Ellen was done by our goodfriend, Nora Lindahl, during a visit by the Sunday Afternoon Watercolor Society. Sadly Nora

passed away this year. We treasure her work and wanted to share it with you.
http://annualcookbook.blogspot.com/http://annualcookbook.blogspot.com/

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STARTERS Figs and Boursin Hors dOeuvres 1

Muhammara (Red Pepper and Walnut Spread) 1

Savory Parmesan Shortbread Rounds 2Tomatoes with Li Hing Mui Vinaigrette 3

White Bean Dip with Fresh Herbs 4

SALADS Garlic Aioli Potato Salad 5

Israeli Couscous with Lemon, Mint, Peas, Feta, and PickledShallot Salad

6

Simple Israeli Couscous 6

Kale Caesar Salad 7Pan-Fried Giant White Beans with Kale 8

Red Cabbage with Walnut and Feta 9

SOUPS Best Gazpacho 10

Chilled Carrot Soup with Cumin and Lime 11

Seared Broccoli and Potato Soup 12

Silky Zucchini Soup 13

Swiss Chard and White Bean Minestra with Rosemary 14

SIDE DISHES Broccoli Pure 15

Chard and Sweet Corn Gratin 16

Creamy Macaroni and Cheese 17

Roasted Carrot Salad 18

Sicilian Eggplant Caponata 19

PASTA AND RICE Kalamata Cauliflower Pasta 20

DISHES Shirin Polo (Sweet Rice with Nuts) 21

Sorrel and Almond Pesto Pasta 22

Spring Asparagus and Shrimp Risotto with Meyer Lemon 23

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MAIN DISHES Citrus Skillet Shrimp with Green Olives and Poblano Chiles andCrispy Potatoes

24

Coconut Shrimp Satay with Shaved Carrot and Cucumber Salad 25Easy Broccolini Tilapia Bake 26

Grilled Moroccan Spiced Pork Tenderloin 27

Make-in-Advance Cheese Souffl 28

Paella 29

Pan-Roasted Fish Fillets with Herb Butter 31

Pistachio-Crusted Basa with Zaatar, Brussels Sprouts, and Couscous 32

Pork Roast with Vegetables 33

Roast Chicken with Plums 34Roasted Butternut Squash and Caramelized Leek Hash over Farro 36

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt 37

Salmon with Anchovy-Garlic Butter 38

Sauted Calfs Liver with Bacon and Radicchio 39

Scallop Gumbo 40

DESSERTS Bills Cheesecake 41

Clementine Cake 42Honey-Walnut Cookies 43

Indian Pudding 44

Mini Rhubarb Ginger Crostatas 45

Super Easy Apple Cake la Mode 46

BRUNCH Baked Eggs on a Bed of Roasted Tomatoes 47

DISHES Breakfast Pizza 48

Custardy Oven Pancake with Mixed Berries 49

Easy Zucchini Bread 50

Sage Frittata 51

Soy Sauce Eggs 52

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FIGS AND BOURSIN HORS DOEUVRESsubmitted by Irene Lindbeck Tibbits

preparation time: 5 minutes

serves 8

8 figs, or as neededBoursin cheese

Prosciutto, if desired

Halve figs, add cheese on top; a small slice of prosciutto is a great addition.

One can also use regular goat cheese with added herb salt and garlic.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

from Ana Sortun, Cambridge, MAadapted and submitted by Katherine Koelsch Kriken


yields about 1 cups

1 large fresh red bell pepper, roasted and peeled

cup chopped scallions (3 to 4 scallions)1 teaspoon freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste3 teaspoons pomegranate molasses

1 teaspoon red pepper flakes (Marash or Aleppo), more to taste

5 tablespoons extra-virgin olive oil cup walnuts, lightly toasted

4 to 6 tablespoons fresh bread crumbs

Combine pepper, scallions, lemon juice, cumin, salt, pomegranate molasses, red pepperflakes, olive oil, and all but 2 of the walnuts in a food processor and pure until mostly

smooth. Add 4 tablespoons of bread crumbs, pulse to combine. If mixture is still too loose to

hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt andpepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1tablespoon olive oil, 1 teaspoon pomegranate molasses and teaspoon red pepper flakes in

the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Serve with crackers, lavosh, pita bread or crudits of choice.

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SAVORY PARMESAN SHORTBREAD ROUNDSfromEpicurious.com

submitted by Anne Halsted

preparation time: 2 hours overall

makes approximately 40

1 cups allpurpose flour

cup plus 3 tablespoons grated Parmesan cheese1 teaspoon coarse kosher salt

1 small garlic clove, minced

Generous pinch of cayenne pepper

1 cup (2 sticks) chilled unsalted butter, cut into -inch cubes

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Mix flour, cup

parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/offturns, process until the dough begins to come together. Gather dough into ball. Using a spoon

or melon baller, divide dough into 1-inch balls. Arrange dough balls on prepared bakingsheet, spacing about 1 inches apart. Press each ball into 2-inch diameter round. Sprinkleremaining with 3 tablespoons Parmesan.

Bake shortbread rounds until tops are dry and bottoms golden brown, about 20 minutes.

Transfer shortbread rounds to rack and cool completely. DO AHEAD: shortbread rounds canbe made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to

one month.

These buttery rounds are perfect as little crackers and a great accompaniment to

Muhammara (see previous page).

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TOMATOES WITH LI HING MUI VINAIGRETTEfrom Alan Wongs restaurant in Honolulu

via Sue Gilbert


serves 10

1 whole egg

2 tablespoons umi paste (pickled plum pure)2 tablespoons li hing mui powder (salty, dried plum powder)

cup rice wine vinegar

1 cup canola oil

1 teaspoon fresh lemon juice10 sliced tomatoes (vine ripened, early girl tomatoes preferred), one tomato per person

2 English cucumbers

Salt to taste

To make vinaigrette: Place egg, umi paste, li hing mui powder, and rice wine vinegar in abowl. Using an immersion blender or whisk, slowly add the oil in a steady stream to createan emulsion. Add the lemon juice.

Drop each tomato into boiling water for 10 seconds and peel it. Cut crosswise into three

slices, keeping them stacked together. Slice cucumber into thin slices. Place the tomato on aplate and arrange cucumber slices around it. Pour vinaigrette around the arrangement.

Sprinkle with salt.

I think this is worth the effort to find the ingredients either in an Asian foods store or online

(such as Amazon.com, where I found them). We go to the restaurant just for the tomatoes.

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WHITE BEAN DIP WITH FRESH HERBSadapted from Gena Hamshaw

by Katherine Koelsch Kriken


serves 4

2 cups cooked white beans

1 clove garlic, minced4 tablespoons extra-virgin olive oil, divided

1 tablespoon chopped fresh rosemary

2 teaspoons fresh thyme

1 teaspoon salt, or to tasteBlack pepper to taste

2 tablespoons fresh lemon juice

3 tablespoons fresh parsley, chopped

In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes andthen add the white beans, rosemary, and thyme. Saut for another 4 to 5 minutes or untilgarlic is soft and fragrant.

Transfer the beans to a food processor. Add the salt, pepper, lemon juice and remaining 3

tablespoons olive oil. Process on high, stopping every now and then to scrape the bowl downuntil the mixture is totally creamy and smooth.

Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.

Wonderful with crostini, pita, and radish slices or wrapped up in kale or romaine leaves.

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GARLIC AIOLI POTATO SALADfrom The New York Times



serves 8

4 large eggs, plus 1 large egg yolk

2 garlic cloves, grated teaspoon kosher salt, more as needed

1 tablespoon lemon juice, more as needed

1 cup extra-virgin olive oil

cup sour cream cup finely chopped celery

cup finely chopped red onion

2 pounds small waxy white or yellow potatoes, roughly about the same sizeBlack pepper as needed

2 tablespoons finely chopped chives, for garnish

Place eggs in a small pot with water to cover. Bring to a boil over high heat. Immediately

remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel

and dice small.

Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to

combine. Pulse in remaining egg and egg yolk. With motor running, slowly drizzle in olive

oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold insour cream. Fold in celery and red onion.

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch.Bring to a boil over medium-high heat and cook until the potatoes are just tender, 15 to 25

minutes depending upon size. Drain and cut potatoes into 1-inch chunks as soon as you can

handle them.

Transfer hot potatoes to a large bowl and toss with diced boiled eggs and of the dressing.

Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with

some of the remaining dressing to taste (if desired). Season with black pepper and add moresalt if necessary. Sprinkle with chives.

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ISRAELI COUSCOUS WITH LEMON,MINT,PEAS,FETA,AND PICKLED SHALLOT SALAD

submitted by Jeanne Milligan

serves 6

cup red wine vinegar2 tablespoons sugar

Salt and pepper

2 shallots, sliced thin

3 tablespoons extra-virgin olive oil3 tablespoons lemon juice

1 teaspoon Dijon mustard

teaspoon red pepper flakes1 recipe Simple Israeli Couscous, cooled (see below)

4 ounces (4 cups) baby arugula, roughly chopped

1 cup fresh mint leaves, torn

cup frozen peas, thawed cup shelled pistachios, toasted and chopped

3 ( cup) ounces feta cheese, crumbled

Bring vinegar, sugar, and a pinch of salt to a simmer in small saucepan over medium-high

heat, stirring occasionally, until sugar dissolves. Add shallots and stir to combine. Cover and

let cool completely, about 30 minutes. Drain and discard liquid.

Whisk oil, lemon juice, mustard, pepper flakes and teaspoon salt together in large bowl.

Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, cup feta, and shallots

and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let

stand for 5 minutes. Sprinkle with remaining cup feta and remaining 2 tablespoonspistachios and serve.

SIMPLE ISRAELI COUSCOUSmakes about 4 cups

2 cups Israeli couscous1 tablespoon extra-virgin olive oil

2 cups water

teaspoon salt

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about

half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase

heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirringoccasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let

stand, covered, for 3 minutes. Serve.

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KALE CAESAR SALADfrom SeriousEats.com

via Susan and Nathan Weems

serves 6 to 8

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughlychopped (about 4 quarts loosely packed leaves

5 tablespoons extra-virgin olive oil5 ounces hearty bread, roughly torn into 1-inch pieces

Kosher salt and freshly ground pepper

cup mayonnaise

6 anchovy filets (in oil)1 medium clove garlic, minced (about 1 teaspoon)

1 ounces (about cup) Parmesan cheese

2 teaspoons Worcestershire sauce2 tablespoons lemon juice

1 small white onion or 2 shallots, finely sliced

Adjust oven rack to middle position and preheat oven to 350 degrees F. In a large bowl,

massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with

your hands to help break down the tougher pieces, about 2 minutes. Set aside while you

prepare the croutons and the dressing.

Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until

broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once ortwice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons

are pale golden brown and crisp, about 20 minutes.

Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, Parmesan cheese,

Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth.

Season to taste with salt and pepper, if necessary. You might want to make more dressing (oruse less kale) for those who want more on their salad.

When croutons are cooked, add onions, dressing, and half of the croutons to a large bowl

with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remainingcroutons.

There are two keys to this recipes success: massaging the kale and using anchovy fillets in

oil (not water) which nearly eliminates the fishy taste and odor.

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PAN-FRIED GIANT WHITE BEANS WITH KALEfrom Heidi Swanson atFood52.com

submitted by Katherine Koelsch

serves 2 to 4

bunch (6 ounces) dinosaur or Lacinato kale, stems removed2 tablespoons extra-virgin olive oil

2 to 3 big handfuls cooked large white beans (Coronas, Lima or Gigante beans) teaspoon fine grain sea salt or Kosher salt

cup (1ounces) walnuts, lightly toasted and chopped

1 garlic clove, minced

teaspoon freshly grated nutmeg1 tablespoon fresh lemon juice

Zest of 1 lemon

cup freshly grated Parmesan cheese (optional)

Chop kale. Wash and shake off as much water as possible. Set aside.

Heat olive oil over medium-high heat in widest skillet you have. Add beans in single layer,

gently stirring to coat, then let sit long enough to brown lightly on one side, about 3 or 4

minutes before turning to brown.Turn beans over and cook an additional 3 to 4 minutes, until

golden brown and a bit crunchy on outside. Add walnuts, garlic, and nutmeg.

Add the kale and salt to the pan and cook for less a minute, just long enough for kale to lose a

bit of its structure. Stir in lemon juice and zest. Add the Parmesan and serve.

Crusty bread and a bottle of wine are always complementary to this dish.

If in the San Francisco Bay Area, beans are obtainable from Rancho Gordo or Rainbow

Grocery.

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RED CABBAGE WITH WALNUTS AND FETAfrom the San Francisco Chronicle


serves 6

1 pound red cabbage, about half a regular head4 ounces bacon

Kosher salt and black pepper1 to 2 tablespoons red wine vinegar, to taste

3 to 4 tablespoons water, as needed

2 to 3 tablespoons soft goat cheese, to taste

1 to 2 ounces (about cup) coarsely chopped toasted walnutsCrumbled feta cheese, to garnish

Chopped parsley, to garnish (optional)

Remove and discard the core, then thinly shred the cabbage, rinse and shake dry. Set aside.

Cut the bacon inch wide crosswise. Cook the bacon in a large nonreactive skillet untilcrisp, then remove and drain on paper towels. Discard all but about 1 to 2 tablespoons of the

bacon fat from the skillet.

With the skillet over medium heat, add the cabbage, and salt and pepper to taste. Cover andcook until the cabbage wilts, about 5 to 7 minutes, tossing and stirring with tongs. Add red

wine vinegar to taste. Cover and continue cooking the cabbage until it is tender, about 5 to 10

minutes more, adding water for moisture.

Stir in the goat cheese until it melts and combines with the cabbage; the cabbage will

continue to cook until it becomes fully tender.

Reserve a tablespoon of walnuts and add the remainder to the skillet along with the reserved

bacon. Toss to combine.Taste and adjust seasoning; add more water if needed for desiredconsistency.

Divide the cabbage between plates; top with the reserved walnuts, feta, and parsley, if using.

Follow the recipe carefully and you will enjoy. Can be served with a roast chicken alongside.

Or shred or chop the chicken and incorporate it into the cabbage.

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BEST GAZPACHOadapted from The New York Times

submitted by Kathy Lindenbaum

preparation time 20 Minutes

serves 8 to 12

2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 frying pepper (Cubanelle or Anaheim) cored, seeded and roughly cut into chunks1 cucumber about 8 inches long, peeled, seeded, and roughly cut into chunks

1 small mild onion, peeled and roughly cut into chunks

3 cloves garlic, peeled

2 teaspoons red-wine or sherry vinegar, more to tasteSalt, to taste

cup extra-virgin olive oil, more to taste and for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender (if blender capacity is

too small, work in batches).

Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape

down the sides with a spatula. Add a little water if mixture seems too thick.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil.The mixture will turn bright orange or dark pink and become smooth and emulsified, like a

salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a

spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass)

and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few

tablespoons ice water.

A few drops of olive oil on top are a nice touch, as is a sprinkling of chives or a garnish of

croutons.

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CHILLED CARROT SOUP WITH CUMIN AND LIMEfromEpicurious.com


serves 4

2 tablespoons extra-virgin olive oil2 pounds carrots, peeled, chopped (about 5 cups)

2 large leeks, white and pale green parts only, chopped (about 2 cups)1 tablespoon chopped garlic

3 teaspoon ground cumin

teaspoon dried crushed red pepper

7 cups (or more) canned low-salt chicken broth8 tablespoons sour cream

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saut until leeksbegin to soften but not brown, about 5 minutes. Add garlic; saut 1 minute. Add cumin and

crushed red pepper; saut 30 seconds longer. Add 6 cups chicken broth, more if needed.

Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35

minutes.

Working in batches, pure soup in blender until smooth. Transfer soup to large bowl. Whisk

in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours orovernight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper.Ladle into 4 bowls. Spoon tablespoon of sour cream atop each serving. Sprinkle with

cilantro and lime peel.

Nice flavors with the lime, and the pepper adds a little bite.

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SEARED BROCCOLI AND POTATO SOUPfrom The New York Times

adjusted by Richard Lonergan

preparation time: about 1 hour

serves 6

cup extra-virgin olive oil, plus more as needed

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced1 teaspoon Kosher salt, more to taste

2 tablespoons unsalted butter

1 large Spanish onion, diced

5 cloves garlic, chopped teaspoons black pepper, more for finishing

pound potatoes, peeled and thinly sliced

1 quart water or chicken stock teaspoon finely grated lemon zest

1 tablespoons fresh lemon juice, or more to taste

In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli,

just enough so that it covers the bottom of the pan in a single layer without overcrowding.

Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only

(leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoliand more oil. When all of the broccoli has been browned, season with teaspoon salt and set

aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add

onions, garlic, pepper, and teaspoon salt. Cook onion-garlic mixture until soft and

translucent, about 8 minutes. Add potatoes to the pot with water or stock and remaining teaspoon salt. Bring to a simmer, cover pot and cook until potatoes are just tender, 10

minutes. Add broccoli, cover again and cook until tender, another 10 minutes.

Add lemon zest and roughly pure soup with an immersion or regular blender, leaving some

small chunks for texture. Stir in lemon juice. Finish with grated Parmesan and a drizzle of

olive oil.

This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here

the florets are seared until deeply browned on one side while remaining bright green on the

other. This gives the soup a layer of caramelized flavor while also preserving the fresh green

taste of the broccoli itself.

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SILKY ZUCCHINI SOUPsubmitted by Karen Lonergan

preparation time: 45 to 60 minutes overall

yields 8 cups

1 tablespoon unsalted butter2 tablespoons extra-virgin olive oil

1 small onion, finely chopped1 garlic clove, thinly sliced

Kosher salt

Freshly ground pepper

1 pounds zucchini, halved lengthwise and sliced -inch thick cup vegetable stock or low-sodium broth

1 cups water

Julienned raw zucchini, for garnish

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with saltand pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.

Add the stock and water and bring to a simmer; cook until the zucchini is very soft, about 10

minutes.

Working in 2 batches, pure the soup in a blender until it's silky-smooth. Return the soup to

the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with

julienned zucchini.

Make ahead: The soup can be refrigerated overnight.

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SWISS CHARD AND WHITE BEAN MINESTRA WITH ROSEMARYfrom The Boston Globe,September 27, 2009

via Elizabeth Whitney

makes about 3 quarts

3 tablespoons extra-virgin olive oil, plus extra for serving2 medium onions, finely chopped

3 large carrots, finely choppedSalt and pepper

3 cloves garlic, minced

4 anchovy fillets, minced

1 tablespoon minced fresh rosemary2 large bay leaves

2 quarts low-sodium chicken or vegetable stock

1 piece Parmesan rind1 28-ounce can white beans, rinsed and drained

2 bunches Swiss chard (about 2 pounds), stems chopped into -inch pieces, leaves finelychopped

Grated cheese for sprinkling

In a large Dutch oven over medium heat, heat 3 tablespoons of olive oil until it ripples. Add

the onions, carrot, and a pinch of salt and cook, stirring frequently, until soft, about 8minutes. Add the garlic, anchovies, rosemary, and bay leaves and cook, stirring, until

fragrant, about 1 minute.

Add the stock and Parmesan rind, increase the heat to high, and bring to a simmer. Add half

the beans and half the chopped chard leaves and return to simmer. Reduce the heat to

medium-low and simmer to cook the vegetables very soft and blend the flavors, stirringoccasionally, about 50 minutes. Remove the Parmesan rind and bay leaves.

Stir in the chard stems, remaining beans, 2 teaspoons salt, and pepper to taste, and cookuntil the chard stems are tender and the beans are heated through, about 5 minutes. Add the

remaining chard leaves, stir to mix, and cook until wilted, about 2 minutes. Taste and adjust

seasoning with salt and pepper if necessary. Serve with a drizzle of olive oil and grated

Parmesan.

I usually add more beans and often dont cook as long as it says; 30 minutes of simmer and

flavor blending seems to work just fine.

My husband, Bill, and I love this soup in winter. It is rich and healthy and makes a great

meal with some yummy bread on the side. And, it keeps for leftovers very well.

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BROCCOLI PUREfrom Bon Apptit cookbook,Entertaining with Style

submitted by Susan Daniloff

Preparation time: 40 minutes overall

serves 10

3 pounds broccoli (about 2 large bunches)

6 tablespoons ( stick) unsalted butter, cut up cup freshly grated Parmesan cheese

teaspoon ground nutmeg

Cut broccoli stems into 1-inch pieces. Cut tops into florets. Bring large pot of salted water toboil. Add broccoli stems and cook 6 minutes. Add broccoli florets and cook until stems and

florets are very tender, about 6 minutes more. Drain well. Set aside 10 florets. Place

remaining broccoli in processor. Add butter and pure, stopping occasionally to scrape downsides of bowl, about 5 minutes. Blend in grated Parmesan cheese and ground nutmeg. Season

to taste with salt and pepper. Serve garnished with saved florets.

Super fluffy, mashed potato-like consistency, a great potato replacement for low-carb diet

folks. To save time, buy a bag of broccoli florets actually it saves a lot of time.

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CHARD AND SWEET CORN GRATINsubmitted by Jeanne Milligan

preparation time: 1 hour

serves 6

1 generous bunch Swiss or rainbow chard, stemmed and washedSalt

Extra-virgin olive oil2 large garlic cloves, minced

1 teaspoon chopped fresh rosemary

1 teaspoon fresh thyme leaves

Black pepper3 eggs

cup milk

2 to 3 ounces ( to cup), Gruyre cheese, grated, to taste1 to 2 cups corn kernels (from 2 cooked ears sweet corn)

1 ounce ( cup) Parmesan cheese, grated

Heat oven to 375 degrees F. Oil a 2-quart baking dish or gratin.

Bring a large pot of water to a boil while you stem and wash the chard leaves. (Set aside

stems for another use or discard.) When the water comes to a boil, salt generously and addchard leaves. Blanch 1 to 2 minutes until tender but still bright. Transfer to a bowl of cold

water, then drain thoroughly and squeeze out excess water; chop medium-fine.

Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring until fragrant,

30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season

with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1minute. Remove from heat.

In a large bowl, beat together eggs, milk and teaspoon salt. Stir in chard mixture andGruyre cheese. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle

Parmesan over top and drizzle with remaining olive oil.

Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10minutes before serving.

Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked

gratin will keep for 3 to 4 days.

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CREAMY MACARONI AND CHEESEfrom the kitchen of Susan Rudy

submitted by Jeanne Milligan

preparation time: 1 hour 15 minutes overall

serves 8

2 tablespoons butter

1 cup cottage cheese (not low fat)2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne pepper

Pinch freshly grated nutmeg teaspoon salt

teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated pound elbow pasta, uncooked.

Heat oven to 375 degrees F. Use 1 tablespoon butter to butter a 9-inch round or squarebaking oven-proof dish.

In a blender or food processor, pure cottage cheese, milk, mustard, cayenne, nutmeg, salt,

and pepper together. Reserve cup grated cheese for topping. In a large bowl, combineremaining grated cheese, milk mixture and uncooked pasta. Pour into prepared dish, cover

tightly with foil and bake 30 minutes.

Uncover dish, stir gently, sprinkle with reserved cheese, and dot with remaining tablespoon

butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before

serving.

Simple and NOT filled with rich cream! Tasty. Very easy and great that you dont have to

cook pasta separately. If want more spicy add teaspoon cayenne.

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ROASTED CARROT SALADsubmitted by Anne Halsted

preparation time: 55 minutes overall

serves 6

2 pounds carrots, either small ones or large ones cut into diagonal slices -inch thick x 3-inch long

cup olive oil plus cup, dividedKosher salt

Black pepper

2 teaspoons cumin

1 red onion, cut into thin wedges and coated with plus cup oil3 tablespoons chopped dill, parsley or tarragon

Preheat oven to 425 degrees F.

Mix carrots, cup olive oil, salt, pepper, and cumin in a bowl. Then spread the mixture on abaking sheet. Bake for 20 minutes. Stir and turn the carrots, and add the red onion mixedwith cup olive oil and salt, and bake for another 15 minutes.

To serve, put mixture on a serving plate and dress with chopped herbs.

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SICILIAN EGGPLANT CAPONATAfromBlue Apron

via Katy Lonergan

serves 4

3 cloves garlic1 eggplant

1 red bell pepper1 medium red onion

1 bunch marjoram

6 teaspoons extra-virgin olive oil

2 tablespoons tomato paste2 tablespoons red wine vinegar

1 tablespoon capers

1 cup waterSalt and pepper, to taste

Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice theeggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the

bell pepper. Peel and medium dice the red onion; separate the layers. Pick the marjoram

leaves off the stems; discard the stems.

In a large saut pan, heat two teaspoons olive oil on medium-high heat until hot. Add half the

eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until

lightly browned. Transfer to a large, paper towel-lined plate. Repeat with remaining eggplant.

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium heat until hot.

Add the garlic, bell pepper, and onion; season with salt and pepper. Cook, stirringoccasionally, 6 to 8 minutes, or until soft.

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 30seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers,

vinegar, half the marjoram, and the water. Cook, stirring occasionally, 7 to 9 minutes, or until

thickened. Season with salt and pepper to taste.

Garnish with remaining marjoram and serve!

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20

KALAMATA CAULIFLOWER PASTAadapted from Alice Waters The Art of Simple Food

submitted by Wells Whitney


serves 6

1 head of cauliflower, sliced inch thick and chopped into pieces

Extra-virgin olive oil, as neededSea salt and freshly ground pepper

3 cloves garlic, medium chop

1 tablespoon capers, rough chop

12 Kalamata olives, pitted and rough chop1 to 2 cups parsley, chopped and lightly packed

A few shakes of Korean chili Flakes

12 ounces uncooked fettuccine or tagliatelle pasta

Put the water on to boil for the pasta while you prep the ingredients. Start cooking the pastaafter beginning to brown the cauliflower.

Preheat a cast iron pan on high until hot. Add 1 tablespoon olive oil. When hot add

cauliflower, teaspoon salt, and saut for 10 minutes on high heat until golden brown, and

then stir in garlic. Stir and cook for a minute, then add capers and olives. Cook untileverything is warm, about 3 to 4 minutes. Taste for salt, add more olive oil if dry. Add of

the parsley and a few shakes of Korean chili flakes, stir.

Drain the pasta when its al dente, saving a cup of the cooking water. Return the pasta to the

empty pot and add the cauliflower mixture to it. Over low heat stir gently; add salt if needed,

pepper to taste, reserved pasta water if dry, and/or olive oil. Garnish with remaining choppedparsley.

For those of us who love cauliflower, this is a very basic, easily thrown together, but

delicious dish - it can be spiced up or not. It could go with many pasta types.

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21

SHIRIN POLO (SWEET RICE WITH NUTS)adapted from The New Persian Kitchenby Louisa Shafia

by Kate Knickerbocker

serves 6 to 8

2 cups white basmati rice4 tablespoons unrefined coconut oil, divided

4 cups water1 yellow onion, finely diced

2 cups grated carrots

cup slivered almonds, toasted

1 teaspoon ground cinnamon1 teaspoon ground cardamom

teaspoon ground turmeric

cup roasted pistachios plus 1 tablespoonGrated zest of 1 orange

cup golden raisins cup honey

teaspoon saffron, ground in 2 tablespoons hot water until mostly dissolved

Make basmati rice according to package, ideally in rice cooker, with 2 tablespoons coconut

oil. When finished, the rice should be fluffy and dry.

While rice is cooking, heat a small skillet (cast iron, preferably) over medium heat. Saut the

onion in the remaining coconut oil for about 15 minutes, until starting to lightly brown. Addcarrots, almonds, cinnamon, cardamom, and turmeric, and cook, stirring often, for about 10

minutes. Once the carrots are tender, add cup pistachios, orange zest, raisins, and honey

and cook for about 2 minutes, until heated through. Season with salt.

Scoop the rice into a large bowl, add the saffron mixture and mix until much of the rice is

yellow. Then, add the carrot mixture. Mix gently and again season with salt. Garnish withremaining tablespoon of roasted pistachios.

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22

SORREL AND ALMOND PESTO PASTAfrom SunsetFood and Drinkby Amy Machnak



serves 4

12 ounces fettuccine

cup (approx.) extra-virgin olive oil, divided cup toasted whole almonds

2 medium garlic cloves

1 teaspoon lemon zest

3 cups roughly chopped sorrel leaves teaspoon kosher salt

Parmesan cheese for grating

Cook pasta according to package directions. Drain and let cool, or rinse with cold water and

drain again. Drizzle with about 1 tablespoon oil to prevent clumping.

Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon

zest, sorrel, cup oil, and salt, whirling until just blended but still coarse.

Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tablespoons oil ifneeded for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.

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23

SPRING ASPARAGUS AND SHRIMP RISOTTO WITH MEYER LEMONfromHelloFreshmeal delivery service

submitted by Katy Lonergan


serves 6

4 cups water

1 tablespoon vegetable or fish stock concentrate4 tablespoons extra-virgin olive oil, divided

2 medium yellow onions, finely chopped

4 cloves garlic, minced and divided in half

Salt and pepper to taste1 cup Arborio rice

White wine (optional)

2 bunches of asparagus, trimmed and cut into1-inch pieces20 ounces shrimp, cleaned and deveined

2 tablespoons unsalted butter2 Meyer lemons, zested and squeezed

2 bunches parsley, finely chopped and divided in half

cup freshly grated Parmesan cheese, divided in half

In a small pot, bring 4 cups water to a simmer with the stock concentrate over medium-low

heat.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and

cook, stirring, for 5 minutes, or until softened. Add half the garlic and cook for another 30

seconds, until fragrant.

Season with salt and pepper. Add the Arborio rice to the onion mixture and stir to coat. Add a

splash of white wine (optional) and let it bubble until nearly evaporated. Begin adding thestock to the pan, cup at a time, stirring between each addition, until liquid is absorbed.

Continue adding stock by the cupful until the rice is tender with some bite to it, about 30

minutes.

Between additions, heat 1 tablespoon olive oil in another large pan over medium heat. Add

the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and remaining garlic

and cook, tossing, until shrimp is just pink and asparagus is crisp-tender. Season with salt and

pepper and set aside.

When the risotto is cooked, stir in the shrimp, asparagus, 1 tablespoon butter, the lemon zest,half the parsley, and half the parmesan. Season with salt and pepper and a squeeze of Meyer

lemon.

Sprinkle risotto with remaining parmesan and parsley and enjoy!

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24

CITRUS SKILLET SHRIMP WITHGREEN OLIVES,POBLANO PEPPER,AND CRISPY POTATOES

fromHelloFreshmeal delivery service



serves 6

24 ounces Yukon potatoes, sliced inch

5 tablespoons extra-virgin olive oil, divided

2 poblano peppers, halved lengthwise, cored, seeded and thinly sliced widthwise2 medium red onions, halved, peeled and thinly sliced

4 cloves garlic, thinly sliced

2 sprigs fresh oregano, chopped2 ounces pitted green olives, sliced

2 oranges, zested and juiced

20 ounces shrimp, cleaned, deveined

Salt and pepper, to taste

Preheat oven to 400 degrees F. Toss sliced potatoes on baking sheet with 1 tablespoon olive

oil and season with salt and pepper. Spread the slices out evenly and roast for 25 minutes,flipping halfway through.

In a medium pan over medium-high heat, heat tablespoon olive oil. Add the sliced poblano

and cook, tossing, for about 5 minutes, until lightly charred. Add the onions and season withsalt and pepper.

Cook, tossing, for about 5 minutes, until slightly softened. Add the garlic, oregano, olives,

and half of the orange juice. Season with salt and pepper. Cook over medium heat for 2 to 3minutes tossing occasionally. Set aside.

Add tablespoon olive oil to a larger pan over medium heat. Season shrimp with salt and

pepper. Add shrimp to the pan and cook, tossing for 2 to 3 minutes, until shrimp are pink and

slightly opaque in the center. Return peppers and onions to the larger pan and add the orangezest and juice of the remaining orange. Cook, tossing for another minute or two.

Serve citrus shrimp and poblano peppers with the roasted potatoes on the side. Enjoy!

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25

COCONUT SHRIMP SATAY WITHSHAVED CARROT AND CUCUMBER SALAD



preparation time: over 1 hour (plus 24 hours for marinade)

serves 8

20 ounces shrimp, cleaned, deveined

2 cans light coconut milk, divided

6 teaspoons Sriracha sauce2 carrots, peeled

2 cucumbers, peeled and seeded

4 tablespoons peanut butter2 shallots

4 cloves garlic

2 teaspoons soy sauce

2 bunches fresh mint, chopped4 tablespoons white wine vinegar

8 wooden skewers

4 teaspoons sugar2 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Preheat oven to 400 degrees F. Soak wooden skewers in water. Place shrimp in a mediumbowl with of the coconut milk and 4 teaspoons of Sriracha. Set aside to marinate (up to

overnight).

Using a peeler, shave the cucumber and carrot into ribbons lengthwise. Thinly slice theshallot. Chop the mint. Grate or mince the garlic.

In a small bowl, combine peanut butter, soy sauce, 6 tablespoons coconut milk, 2 teaspoons

Sriracha, 2 teaspoons sugar, and garlic. Taste the peanut sauce and season with salt and

pepper, as desired.

Thread the shrimp onto the skewers. Place skewers on a lightly oiled baking sheet and back

in the oven for 5 to 6 minutes, until opaque.

Toss the cucumber, carrot, and shallot (to taste) in a medium bowl with the chopped mint, 2

teaspoons sugar, white wine vinegar, and season with salt and pepper, to taste.

Serve the shrimp skewers and drizzle with peanut sauce. Serve the cucumber salad to the

side.

Can also be made with chicken both shrimp and chicken were lovely marinated for 24

hours, which is key. Cucumbers and carrots should be done right before serving to prevent

wilting. Goes well with jasmine rice.

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26

EASY BROCCOLINI TILAPIA BAKEadapted fromthe skinnytaste cookbook



serves 4

Cooking spray or oil mister

2 bunches broccolini (5 or 6 stems per person)3 teaspoons extra-virgin olive oil, divided

Kosher salt

cup halved multicolor cherry tomatoes

2 garlic cloves, mincedPinch of crushed red pepper flakes

4 tilapia (or flounder) fillets, about 4 ounces each

Freshly ground black pepper2 tablespoons fresh lemon juice

1 teaspoon chopped fresh oregano2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat oven to 450 degrees F. Lightly spray a 9 x 13-inch baking dish with oil or cooking

spray.

Trim 1 inch off the stems of the broccolini and halve the stalks lengthwise. Heat a large non-

stick skillet over medium heat. Add 2 teaspoons of the olive oil, then add the broccolini.

Season with teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4minutes. Add the tomatoes and a pinch of salt and cook 1 minute. Add the garlic and pepper

flakes and cook one minute more. Remove from heat.

Season tilapia with teaspoon salt and black pepper, to taste. Put the fish in the prepared

baking dish and drizzle with the remaining teaspoon olive oil and the lemon juice, and

sprinkle with oregano.

Bake until the fish is partly cooked, about 5 minutes. Remove the baking dish from the oven,

top the fish with the broccolini and Parmesan, and return the dish to the oven. Bake until the

fish is cooked through and opaque, about 10 more minutes. Serve hot with rice pilaf or otherstarch.

This is a super-fast and easy recipe to make! The original recipe called for flounder which

was not available at Whole Foods when I made the dish. The tilapia is a similarly sizedwhitefish fillet and made for a successful substitute.

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27

GRILLED MOROCCAN SPICED PORK TENDERLOINfrom Grace Parisis recipe viaEpicurious.com


serves 8

1 tablespoons ground coriander1 tablespoons ground cumin

1 tablespoons ground chile powder, preferably ancho2 tablespoons light brown sugar

1 teaspoons Kosher salt

teaspoon ground cinnamon

teaspoon ground caraway teaspoon ground black pepper

cup extra-virgin olive oil

2 pork tenderloins, about 1 pounds each, butterflied and lightly pounded to in thickness1 cup plain Greek yogurt

2 bunches fresh mint, roughly choppedGrilled naan

In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon,

caraway, black pepper and olive oil, pressing out any lumps of sugar. On a baking sheet lined

with aluminum foil, rub the mixture all over pork on both sides and let sit, covered at roomtemperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room

temperature before grilling.

In another small bowl, mix yogurt with mint and set aside in refrigerator.

Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally,until lightly charred, about 6 to 9 minutes depending upon desired doneness. Transfer to a

cutting board and let sit for 10 minutes loosely tented with foil before cutting into thick

slices.

Serve warm with mint yogurt drizzled on top and naan on the side.

This is a very flavorful and super simple-to-prepare dish. When I made it, I let the pork

marinate in the rub/olive oil in the refrigerator for 4 hours prior to grilling.

For butterflying and pounding the pork, cut the pork in half lengthwise most of the way

through, keeping one edge intact and open the tenderloin. Then place a sheet of plastic wrapover the tenderloin and use a mallet, back of a frying pan, or an empty wine bottle to pound

the tenderloin to desired thickness. I opted for the empty wine bottle.

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28

MADE-IN-ADVANCE CHEESE SOUFFLfromJoy of Cooking Cookbook


preparation time: 30 to 45 minutes

serves 8

cup butter

cup sifted flour1 teaspoons salt

teaspoon paprika

Dash cayenne pepper or hot pepper sauce

2 cups milk pound sharp cheddar cheese, diced

8 eggs, separated into whites and yolks

Preheat oven to 475 degrees F. Prepare a 10-inch souffl dish by buttering and flouring.

In a double boiler (over and not in boiling water) melt the butter, then add the flour, saltpaprika, and cayenne. Mix well. Gradually stir in the milk, then cook, stirring constantly,

until sauce is thick. Stir diced cheese into the cream sauce until cheese melts, then remove

from heat.

Beat the egg yolks until light. Wash beater and then beat egg whites until stiff, but not dry.

When ready to mix together, gradually pour egg yolks into cheese sauce, stirring constantly.Then fold cheese sauce into egg whites. Pour mixture into souffl dish and refrigerate if you

wish. Bake 10 minutes in pre-heated oven at 475 degrees F, then reduce heat to 400 degrees

F and bake 25 minutes longer.

You can mix this souffl as much as several hours before baking time, if you wish, and set in

the refrigerator. Remove it about 20 minutes before putting it in the pre-heated oven. This is

really easy and delicious. I used whole milk which made it very rich. We served it to 8 people

as a first course and it was unanimously approved. I would garnish with a pesto sauce or

drizzle with crme frache.

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29

PAELLAfromLatin Flavors on the Grillby Daniel Rodriguez

submitted by Jan Chernoff

preparation time: 2 hours for the stock, under 1 hour for the Paella

serves 8

For the Lobster Stock:2 lobster tails1 cup butter

4 carrots, peeled and coarsely chopped

4 celery stocks, coarsely chopped

4 white onions, peeled and coarsely chopped3 garlic cloves, peeled

3 cups sherry

1 tablespoon crushed red pepper flakes4 bay leaves

1 bunch thyme1 bunch parsley

cup tomato paste

3 quarts water

Melt butter in a large stockpot over medium high heat. Add lobster, carrots, celery, onions,and garlic. Saut until all vegetables have softened, around 20 minutes. Add all remaining

ingredients and bring to a boil. Turn the heat to low and simmer for two hours. Strain the

stock for further use.

For the Paella:

3 tablespoons extra-virgin olive oil cup onion, diced

8 ounces Spanish style chorizo, chopped

1 pound boneless, skinless chicken thighs, diced8 ounces smoked ham, diced

4 cloves garlic, minced

2 cups Bomba or Arborio rice

2 cups white wine2 12-ounce bottles of beer

1 cup diced tomatoes

2 bay leaves

2 tablespoons saffron threads1 tablespoon Spanish paprika

6 cups lobster stock (see above)12 mussels, scrubbed and de-bearded

12 clams, washed and scrubbed

1 pound jumbo shrimp, de-veined

Salt and pepper(continued on next page)

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30

PAELLAsubmitted by Jan Chernoff

fromLatin Flavors on the Grillby Daniel Rodriguez

(continued from previous page)

For the garnish:1 red bell pepper, julienned

1 cup frozen peas

2 tablespoons finely chopped parsley

1 cup artichoke hearts, cut in half

Extra-virgin olive oil

Place paella pan on hot grill. Add the oil and let pan get hot so oil sizzles. Add the onions,

chorizo, chicken, and ham and saut for 3 minutes. Add garlic and saut another 3minutes. Add the rice and make sure the grains are fully coated in oil, about 3 minutes. Add

the wine and beer and mix well. Add the tomatoes, bay leaves, saffron, and paprika. Keepstirring until all of the liquid is absorbed.

Add 3 cups of lobster stock to the pan and bring to a boil. Cover the grill and let simmer for

10 to 15 minutes.

Open the grill and add the mussels and clams, making sure to push each one into the rice.

Use the pattern of one mussel and then one clam. Then add the shrimp and the remaining 3

cups lobster stock, but not so much as to make it soupy. Stir and mix everything and thencover the grill and cook for another 5 to 10 minutes. Add the frozen peas and chopped

parsley and cook another 2 to 3 minutes.

Scoop the paella into bowls and garnish with the julienned red bell pepper and artichoke

hearts. Drizzle olive oil onto the top of the paella.

I prepared this dish on a charcoal grill, but of course propane could also be used. If using

charcoal, make sure to have adequate coals as the dish will take around 1 hour to cook.

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31

PAN-ROASTED FISH FILLETS WITH HERB BUTTERadapted fromMark Usewicz, Mermaids Garden, Brooklyn



serves 2

Two 5- to 6-ounce fish fillets, like black-bass, haddock, fluke, striped bass, tilefish, snapper

or salmon, - to 1-inch thick

Salt and ground pepper

3 tablespoons grapeseed or canola oil

2 tablespoons unsalted butter

2 sprigs fresh thyme, tarragon, chives or another herb

1 tablespoon chopped flat-leaf parsley, optional

Lemon wedges

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add

the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away

from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to

prevent curling.

Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about

2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let

the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter.

Continue basting until golden all over and cooked through, 45 to 90 seconds more, dependingon the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon

wedges.

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32

PISTACHIO-CRUSTED BASA WITHZAATAR,BRUSSELS SPROUTS,AND COUSCOUS

fromHelloFreshmeal delivery


preparation time: about 40 minutes

serves 4

16 ounces Brussels sprouts, trimmed and halved lengthwise


4 teaspoons ZaatarSalt and pepper to taste

2 ounces shelled pistachios, chopped finely

2 lemons, zested and juiced cup Panko breadcrumbs

4 (6 ounces each) Basa fillets (or other white fish)

2 tablespoons Dijon mustard

1 cups water2 tablespoons vegetable stock concentrate

1 cups uncooked couscous

2 small bunches fresh dill, roughly chopped

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss Brussels

sprouts on baking sheet with tablespoon olive oil and 1 teaspoon Zaatar. Season with salt

and pepper, then place in the oven for about 20 minutes, until golden brown.

In a small bowl, combine pistachios, panko, half the lemon zest, and remaining Zaatar.

Season with salt and pepper.

Once Brussels sprouts are golden brown, remove baking sheet from oven and nudge sprouts

to one side to make room for the basa fillets. Place fillets on baking sheet and season withsalt and pepper. Using a spoon or pastry brush, coat the top of the basa fillets evenly with

Dijon mustard. Top fillets with panko mixture, pressing breading to adhere. Return baking

sheet to oven for about 10 minutes, until fillets are flaky and opaque.

In a small pot over medium heat, bring 1 cups water and vegetable stock concentrate to a

boil. Add couscous and cook per instructions.

Fluff couscous with a fork and toss in half the chopped dill and remaining lemon zest. Serve

basa on a bed of couscous with Brussels sprouts to the side. Finish with a squeeze of lemonon top and pinch of dill.

Zaatar is a Middle Eastern spice mix often comprised of: oregano, sumac, toasted sesame

seeds, and cumin (or thyme and marjoram), coarse salt, and pepper.

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33

PORK ROAST WITH VEGETABLESfrom The New York Magazine, 2014


preparation time: 2 hours plus 24 to 48 hours for brining

serves 12 generously

4 quarts water

cup salt plus more for seasoning cup sugar

7 pounds pork loin

Pepper

2 onions4 stalks celery

4 large carrots

1 cup white wine

Add 4 quarts of water plus the salt and sugar to a large pot. Once the salt and sugar havedissolved, add the pork and place in the refrigerator to brine for 24 to 48 hours.

Remove the pork from the brine and seasons with salt and pepper.

Preheat the oven to 350 degrees F. Cut all the vegetables into 2-inch chunks. In a large cast-iron skillet or roasting pan, sear the pork on all sides and reserve. In the same pot or pan,

cook the vegetables until just caramelized, add the wine, and reduce by half.

Place the pork on top of the vegetables, and roast, basting the pork occasionally with the pan

juices, until the internal temperature reaches 130 degrees (approximately 20 minutes per

pound). Allow to rest; reserve the carrot and pan juices.

To serve, thinly slice the pork and shingle the slices on a platter; surround with vegetables

and dress with pan juices.

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34

ROAST CHICKEN WITH PLUMSfrom The New York Times


preparation time: 1 hours

serves 8

For the chicken:2 large lemons

2 tablespoons ground sumac

4 teaspoons kosher salt

1 tablespoon black pepper

1 teaspoon cinnamon1 teaspoon allspice


4 garlic cloves, grated or minced2 chickens, 4 to 4 pounds each

1 bunch thyme, more for garnish

For the plums:2 pounds plums

4 shallots, sliced into inch-thick rounds

2 tablespoons honey1 tablespoon extra-virgin olive oil

teaspoon salt

teaspoon cinnamon teaspoon allspice

1 bay leaf, torn in half

2 tablespoons water

Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.

Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of

the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the

chickens including the inside of the cavity.

Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting

rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at

least 2 hours or up to 24 hours.

When ready to roast, let chicken come to room temperature for 30 minutes. Heat oven to 450

degrees F.

(continued on next page)

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35

ROAST CHICKEN WITH PLUMSfrom The New York Times


(continued from previous page)

In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay

leaf and water. Spread out plum mixture evenly over the bottom of the pan. Place chickenson the rack over the plums in the pan. Roast for 30 minutes.

Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix with remaining 1

tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds aregolden-skinned and cooked through, about 30 to 45 minutes longer.

Let chickens rest, covered lightly with foil, for 10 minute. Carve and serve with the plumsand more thyme for garnish.

This is a wonderful dish - the combination of the roasted flavored chicken and the moist,

sweet plum sauce is very nice.

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36

ROASTED BUTTERNUT SQUASHAND CARAMELIZED LEEK HASH OVER FARRO



preparation time: about 45 minutes

serves 4

1 cups farro

1 cups water

1 tablespoons vegetable stock concentrate24 ounces butternut squash, peeled & cut into inch cubes


2 leeks, halved lengthwise & thinly sliced4 cloves garlic, minced

2 sprigs fresh mint, chopped

2 ounces pepitas (roasted pumpkin seeds)

cup feta cheeseSalt and pepper to taste

Preheat oven to 400 degrees F. Place the farro in a medium pot over medium heat with 1cups water, the stock concentrate, and a pinch of salt. Bring to a boil, then reduce to a simmer

and cook about 30 to 35 minutes, until farro is tender. Drain and set aside.

Toss butternut squash on a baking sheet with 1 tablespoon olive oil and pinch of salt andpepper. Place in the oven for about 20 minutes, until golden brown and tender.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leeks and season with

salt and pepper. Cook, stirring, for about 6 minutes, or until tender. Add the garlic and cookfor 30 seconds, until fragrant. Set aside.

Once the squash is golden brown, add it to the pan with the leeks and toss to combine. Stir in

the mint and season with salt and pepper.

Serve the squash and leek hash over the farro with a sprinkle of pepitas and feta on top.

Placing the baking sheet in the oven while it preheats will help ensure the butternut squash

becomes fully caramelized and slightly crispy!

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37

ROASTED CHICKEN WITHPOTATOES,ARUGULA,AND GARLIC YOGURT

from The New York Times


preparation time: 1 hour plus marinating up to 8 hours

serves 4

1 pounds chicken thighs and drumsticks

1 pounds small Yukon Gold potatoes (peeled, halved and cut into inch slices)

2 teaspoons kosher salt, more if needed teaspoon black pepper, more as needed

2 tablespoons Harissa (or use another thick hot sauce such as Sriracha)

teaspoon ground cumin4 tablespoons extra-virgin olive oil, divided and more, as needed

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

teaspoon lemon zest

cup plain yogurt (do not use Greek yogurt)1 small garlic clove

2 ounces baby arugula

Chopped fresh dill, as neededLemon juice, as needed

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl,

whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and tossto combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining

1 tablespoons oil.

Heat oven to 425 degrees F. Arrange chicken and potatoes on a large rimmed baking sheet ina single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until

chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to

30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to

taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over

mixture. Drizzle with oil and lemon juice and serve.

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38

SALMON WITH ANCHOVY-GARLIC BUTTERfrom The New York Times



serves 4

3 tablespoons unsalted butter, softened

4 anchovy fillets, minced (or anchovy paste)1 fat garlic clove, minced (or 2 smaller cloves)

teaspoon coarse kosher salt

Freshly ground black pepper

Four 6-to 8-ounce, skin-on salmon fillets2 tablespoons drained capers, patted dry

lemon

Fresh chopped parsley, for serving

Heat oven to 400 degrees F. In a small bowl, mash together butter, anchovies, garlic, salt andpepper.

In a large ovenproof skillet, melt about half of the anchovy butter mix. Add fish, skin side

down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan

drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer tooven. Roast until fish is just cooked through, 8 to 10 minutes.

Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon onplates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and

garnish with chopped parsley. Serve.

This was hands-down a winner! I think using anchovy paste was a better 'marriage' with the

somewhat delicate salmon, and it offered a very smooth sauce when mixed with the butter.

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39

SAUTED CALFS LIVER WITH BACON AND RADICCHIOfrom The New York Times



serves 4

3 thick slices bacon (3 ounces) cut into 1-inch pieces

1 large onion, thinly sliced1 to 2 tablespoons extra-virgin olive oil, divided and more as needed

1 small head radicchio, halved, cored and thinly sliced

Kosher salt and freshly ground black pepper

1 teaspoon honey1 teaspoon red wine vinegar

1 pound calfs liver, sliced inch thick

Chopped parsley, for garnish (optional)Cooked polenta, for serving (optional)

In a large skillet, saut bacon first and then onion until both are browned and onions aretender, about 10 minutes. If pan starts to dry out, add a tablespoon of oil.

Add radicchio and a large pinch of salt and pepper and continue to saut until radicchio is

very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to aserving platter and cover loosely with foil to keep warm.

Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper.Add liver to pan, in batches if necessary, and saut for about 2 minutes a side over high heat.

Add more oil to pan between batches, if necessary. Liver is done when it is golden on surface

but still pink on inside. As pieces cook, transfer then to serving planter on top of radicchiomixture. Garnish with parsley and serve over polenta, if desired.

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40

SCALLOP GUMBOfrom Mark Bittman in The New York Times

via Sue Gilbert

serves 6

cup extra-virgin olive oil2 tablespoons butter

cup flour1 onion chopped

1 green pepper, chopped

2 celery stalks, chopped

2 tablespoons minced garlicSalt

Black pepper

2 to 3 cups vegetable or chicken stock2 cups chopped tomatoes with juice (canned is fine)

1 tablespoon fresh thyme or 1 teaspoon dried1 tablespoon fresh thyme or 1 teaspoon dried

2 bay leaves

Cayenne pepper to taste

1 pound scallops

Chopped fresh parsley for garnish

Put oil and butter in a large pot over medium-low heat. When butter is melted, add flour and

cook, stirring almost constantly until roux darkens and become fragrant, about 15 to 20minutes. Adjust heat to be sure mixture does not burn. Add onion, bell pepper, celery and

garlic and raise heat to medium. Sprinkle with salt and pepper and cook until vegetables have

softened, about 10 more minutes.

Stir in stock, tomatoes, thyme, oregano, bay leaves, and cayenne. Cover, bring to a boil, and

then reduce heat so that soup bubbles steadily. Cook for about 20 minutes or until flavorsmeld. Add scallops and cook until they are no longer translucent, about two minutes.

Remove bay leaves. Garnish with parsley.

You can also use other fish, such as snapper.

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41

BILLS CHEESECAKEsubmitted by Bill Maddix

preparation time: overall 1 to 2 hours

serves 12 to 16

8 Graham crackers (16 squares) stick butter, softened

cup brown sugar2 8-ounce bricks of cream cheese, softened

5 eggs

1 cup sugar

2 teaspoons vanilla extract, divided1 pint sour cream

cup sugar


For the crust:Using a food processor, combine Graham crackers, butter, and brown sugaruntil completely mixed. Remove from food processor and press crust mixture into the bottom

of an 8- or 9-inch spring form pan.

For the first layer:Rinse out bowl and blade of food processor. In a medium bowl, gentlymix the eggs and set aside. Put cream cheese in food processor, blend until smooth. Add

sugar and 1 teaspoon of vanilla extract until incorporated. Next add eggs, being careful not to

over beat the eggs.

Pour cream cheese layer into pan with Graham cracker crust and bake until the center of the

mix is just skinned over enough to support the top, usually about 25 to 35 minutes. If theedges are turning brown and puffing up like a souffl, you have gone too far. If the center is

too liquid, it wont hold the sour cream layer.

For the second layer:While crust and first layer is in the oven, in a medium mixing bowl,mix together the sour cream, sugar, and remaining teaspoon of vanilla extract.

Once crust and first layer are baked, gentlyspoon the sour cream mixture onto the cake

starting from the edges and working in. You want to make sure not the break the skin of thefirst layer. Place back in the oven and bake for 10 minutes.

Allow to cool completely before serving, ideally chilled for several hours to overnight.

This wonderfully rich cheesecake recipe is from Bills mother. She found it while in San

Francisco in the 1950s.

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42

CLEMENTINE CAKEfromFood Networkby Nigella Lawson

submitted by Irene Tibbets

preparation time: 10 minutes for prep plus 2 hours, 50 minutes for cooking

makes an 8-inch cake

4 to 5 clementines (about 1 pound total weight)

6 eggs1 cup plus 2 tablespoons sugar

2 cups ground almonds

1 heaping teaspoon baking powder

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop

the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchmentpaper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped

clementines. I don't like using the processor for this, and frankly, you can't balk at a little

light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come

out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop thetop from burning. Remove from the oven and leave to cool, in the pan on a rack. When the

cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I

don't complain about eating it anytime.

I've also made this with an equal weight of oranges and lemons, in which case I increase the

sugar to 1 cups and slightly Anglicize it, too, by adding a glaze made of confectioners'

sugar mixed to a paste with lemon juice and a little water.

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43

HONEY-WALNUT COOKIESby Kate Gambs Knickerbocker


yields 18 to 20 cookies

1 cup flour cup quick steel-cut oats

tsp ground cinnamon teaspoon baking soda

cup butter

cup honey

1 egg yolk teaspoon salt

cup chopped, roasted walnuts

Preheat oven to 350 degrees F. Gently mix flour, oats, cinnamon, baking soda, and salt in a

bowl and place aside.

Cream butter, then slowly pour in honey. Once well-mixed, add egg yolk and mix one minute

on medium speed. Add the dry mixture incrementally, making sure mixture gets incorporated

before adding in more. Once the dry ingredients are fully incorporated, add the walnuts.

Make small dollops on 1 to 2 cookie sheets, and bake for 10 minutes. Let cool on wire rack

before serving or storing.

These were soft, not crispy as expected, but lovely as tea cookies

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44

INDIAN PUDDINGfrom The New York Times

via Sue Gilbert

serves 8

Butter for baking dish4 cups whole milk

1 cup fine-ground yellow cornmeal cup molasses

4 eggs

cup sugar

cup raisins (optional)1 teaspoon vanilla extract

teaspoon ground ginger

Heat oven to 350 degrees F and butter a 2-quart baking dish. In a large pot, warm milk overmedium-high heat until warm but not boiling. Whisk in cornmeal and molasses and cook,whisking, two minutes. Reduce heat to medium low.

Break eggs into medium bowl and beat. Slowly add cup hot cornmeal mixture into eggs,

whisking constantly. Pour mixture into pot, whisking constantly (you dont want the eggs toscramble) and cook three minutes. Remove from heat.

Stir in sugar, raisins, vanilla and ginger. Pour into prepared pan then place in a larger pan.Transfer to oven and carefully pour water into the larger dish until it comes about halfway up

the sides of the smaller pan.

Bake until the pudding is set, but still jiggles slightly in the center, 45 minutes to one hours.

Serve warm with whipped cream or ice cream.

This is a traditional New England pudding, and is especially nice in the fall.

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45

MINI RHUBARB-GINGER CROSTATASfrom Sunset Magazine,May 2015,by Romney Steele

via Judy Gray

makes 8

For the dough:1 cups flour ( cup semolina and 1 cup all purpose)

3 tablespoons granulated sugar cup cold unsalted butter, cut into chunks

1 large egg yolk

cup cold whipping cream

For the filling:1 quart rhubarb sliced -inch thick (from 1 pound)

cup plus 2 tablespoons Demerara sugar(or cup light brown sugar plus 2 tablespoons coarse white sugar)

1 tablespoon grated fresh ginger1 teaspoon vanilla extract

1 tablespoon whipping cream

Make dough: Put flour, granulated sugar, and butter in a food processor and pulse untilbutter resembles coarse crumbs. Add egg yolk and pulse until combined. Add cream 1tablespoon at a time and pulse until dough begins to come together. Transfer to a work

surface and gently knead to bring together. Divide dough in half, shape each into a -inch

thick disk, and wrap in plastic wrap. Chill until firm, 30 to 60 minutes.

Make crostata filling: Toss rhubarb, cup demerara sugar, ginger, and vanilla in a medium

bowl. Set aside about 15 minutes for flavors to meld. Spoon half of mixture into a saucepanand cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Stir

cooked ginger mixture into rhubarb in bowl and let cool completely.

Preheat oven to 375 degrees F. Divide each dough disk into 4 smaller disks. Roll each dough

disk into a 5-inch circle on a lightly floured board. Transfer to a rimmed baking sheet lined

with parchment paper. Repeat with remaining disks.

Using a slotted spoon, pile rhubarb (but not juices) in center of each circle. Gently pleat

edges of dough over fruit; spoon juices into center. Lightly brush edges with cream and all

over with remaining 2 tablespoons demerara sugar.

Bake, switching baking sheet positions halfway through, until fruit is tender and bubbling,

about 35 minutes. Immediately transfer crostatas with a wide spatula to a cooling rack. Servewarm or at room temperature.

The semolina flour in the dough adds a little texture and makes pleating the crostata easier.

The rhubarb and ginger together makes for a wonderful flavor combination.

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46

SUPER EASY APPLE CAKE LA MODEby Irene Tibbits

serves 12

4 ounces butter, or cup

4 ounces sugar, or approximately a scant cup2 eggs

5 ounces flour, or approximately 1 cups1 teaspoon baking powder

4 small apples

1 tablespoon cinnamon

cup nuts, chopped1 tablespoon brown sugar

Vanilla ice cream


Melt the butter and stir with sugar and eggs. Stir in flour and baking powder.

Grease a round springform pan.

Clean apples and cut into wedges. Divide them into the mold and sprinkle with cinnamon.Spread cake mixture over the apples. Sprinkle with nuts and brown sugar.

Bake at 350 degrees F for 30 minutes, or until golden on top.

Serve warm or at room temperature with vanilla ice cream or vanilla quark.

This is not a sweet cake on its own so it pairs well with ice cream.

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47

BAKED EGGS ON A BED OF ROASTED TOMATOESfrom Yummy Supper Blog

via Karen Lonergan

serves 4

3 cups sweet cherry tomatoes, halved cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil2 tablespoons plus 1 teaspoon chopped fresh basil leaves

Sea salt

Freshly ground black pepper

4 eggs at room temperature

Preheat the oven to 400 degrees F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake them

in the oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of thetomatoes, carefully pour off a little liquid.) Top the tomatoes with Parmesan, drizzle witholive oil, then sprinkle with two tablespoons of the chopped basil leaves plus salt and pepper

to taste. Then, crack the eggs gently onto the bed of hot tomatoes. You want to keep the

yolks intact by centering the yolks on the roasted tomatoes, but dont worry when the egg

whites spill down around the sides of the tomatoes.

Return the dish to the oven and bake for 8 to 10 minutes. Youll know youre done when the

egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with more salt,freshly ground black pepper and the remaining teaspoon of basil. Serve right away in shallow

bowls.

Simple, tasty breakfast. You can substitute larger tomatoes, chopped into bite sized pieces.

You can also broil instead of bake if you want to speed up the process.

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48

BREAKFAST PIZZAsubmitted by Karen Lonergan

preparation time: 30 to 45 minutes overall

serves 6

A 12 Boboli Thin Pizza Crust or pound Trader Joes Pre-made Pizza Dough1 cup fresh spinach

bell pepper, thinly sliced cup red onion, thinly sliced

1 Roma tomato, sliced

2 cups shredded mozzarella cheese

6 eggs (an egg for every person eating the pizza)2 slices of Prosciutto, cut into thirds

cup green onions, chopped

Preheat the oven to 350 degrees F. If you are using a Boboli pizza crust, ignore the following

steps and skip to placing toppings on the pizza.

Lightly flour a working surface and a rolling pin. Roll the Trader Joes dough out to about 12

inches and about of an inch thick. Place a light dusting of flour or cornmeal on the bottom

of a twelve inch pizza pan. Stretch the dough over the pan.

Top the pizza with the spinach, bell pepper, red onion, tomato, and cheese. Bake in the oven

for 10 minutes. Remove the pizza. Crack the eggs on to the pizza and spread the pieces of

prosciutto on top of the cheese layer.

Note: If you do not like a runny yolk, use a sharp knife to slice through the yolk. It will

ensure the yolk is cooked all the way through.

Place pizza back in the oven and bake for 10 to 12 more minutes, just enough time for the

eggs to be cooked through. When the pizza is cooked, let it cool for 5 minutes before cutting.Top with the chopped green onions and then slice the pizza into small squares.

Fresh ingredients make this remarkable!

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49

CUSTARDY OVEN PANCAKE WITH MIXED BERRIESfrom Sunset Magazine, May 2011


preparation time: about 1 hour

serves 6

4 large eggs

5 tablespoons honey, divided1 teaspoon lemon zest

teaspoon salt

1 cup flour

2 cups milk2 cups raspberries, divided

cup butter, cut into chunks

1 pound strawberries, hulled and sliced (or other fruit)

Set an ovenproof 12-inch frying pan, or 9 by 13-inch pan, in oven and preheat oven to 425degrees F. Whisk eggs, cup honey, and lemon zest in a medium bowl to blend. Add salt,flour, and cup milk and whisk until smooth, then whisk in remaining milk.

Pure 1 cup raspberries in a food processor until smooth. Strain, discard seeds.

Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour

raspberry pure over batter in wide ribbons. Reduce heat to 400 degrees F and bake pancake

until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

Combine strawberries and remaining 1 cup raspberries and 1 tablespoon honey in a bowl;

let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and servethe rest on the side. Cut pancake into wedges.

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50

EASY ZUCCHINI BREADadapted fromFood & Wine Magazine

submitted by Carol Hutchinson

preparation time: active 10 minutes, total 1 hour

serves 10

Butter for greasing pan

1 cup sugar plus more for coating pan1 cups all-purpose flour

1 teaspoon cinnamon

teaspoon salt

teaspoon baking soda teaspoon baking powder

cup canola oil

2 large eggs, lightly beaten1 teaspoon pure vanilla extract

1 pound zucchini, coarsely shredded (the bigger the zucchini the juicier making it extramoist)

Optional: chocolate chips (I throw just a handful in for the chocolate lovers)

Preheat oven to 375 degrees F. Butter an 8 x 4-inch loaf pan and coat with sugar. In a

large bowl, whisk flour, cinnamon, salt, baking soda, and baking power. In a medium bowl,whisk the canola oil with the eggs, sugar, and vanilla. Add the shredded zucchini to wet

ingredients. Stir the zucchini batter into dry ingredients.

Pour the zucchini bread batter into the prepared load pan and bake for about 50 minutes, or

until a toothpick inserted into the center comes out clean. Let the zucchini break cool in the

pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Can be frozen for up to 2 months or refrigerated for up to 5 days.

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51

SAGE FRITTATAfrom The New York Times, adapted from La Zucca Magica, Nice



serves 4 to 6

6 eggs

1 tablespoon grated Parmesan cheese2 tablespoons day-old bread crumbs soaked in cup whole milk

12 sage leaves, chopped

Salt

2 tablespoons extra-virgin olive oil

In a bowl, beat eggs with a fork. Add cheese, bread crumbs and sage and beat well, along

with a pinch of salt.

Put oil in a 10-inch skillet over medium-high heat, add egg mixture and cook until sides arebrowned and top almost firm, about 8 minutes. Turn, slide frittata onto a plate, cover it withanother plate, invert plates, and slide frittata back into pan. Turn off heat immediately and

serve hot, warm or at room temperature.

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SOY SAUCE EGGSfromMomofuku Noodle Bar via the Seattle Times andMilk Life Cookbook

submitted by Kathy Lindenbaum

makes 6 eggs

6 tablespoons warm water1 tablespoon sugar

2 tablespoons sherry vinegar cup soy sauce

6 large eggs

Maldon or other flaky sea salt

Black pepper

Whisk together the water and sugar in a medium bowl to dissolve the sugar, then stir in the

sherry vinegar and soy sauce. Taste and adjust sweet and salt levels, accordingly.

Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook forexactly 6 minutes and 50 seconds, stirring slowly for the first 1 minutes to distribute theheat evenly. Use a timer! Meanwhile, fill a large bowl with cold water and ice. When the

timer rings, transfer the eggs to the ice bath.

Once they are cool, peel the eggs while in the ice water, this helps ensure a porcelain-likeexterior. Transfer the peeled eggs to the soy sauce mixture and marinate in the fridge for at

least two, or up to six, hours, making sure they are completely submerged; if necessary top

the eggs with a small plate to ensure submersion.

Remove the eggs from the sweet-and-salty solution (which you can save for another go next

week). The eggs will keep in the fridge for up to a month but are best enjoyed within acouple days for deliciously runny yolks.

To serve, cut the eggs lengthwise in half and season with sea salt and pepper. Or Cool HandLuke them to impress your friends.

These eggs are beautiful!

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2015 Cookbook