EASY SUMMER COLE SLAW WITH POPPY SEED DRESSING

EASY SUMMER COLE SLAW WITH POPPY SEED DRESSING 2 x 1 lb. (32 oz.) pkgs. cole slaw mix (just cabbage and carrots)  or 1 head green cabbage, shredded and 2 carrots, shredded ½ red onion, diced 1 red bell pepper, diced ¼ cup chopped fresh chives  Dressing: 1 cup mayonnaise ¼ cup canola oil ½ cup red wine or apple cider vinegar 1 tablespoon poppy seeds 1 tablespoon sugar 1 tsp. salt ¼ tsp. ground white pepper Combine all ingredients for salad in bowl.  Whisk together the dressing ingredients and pour over slaw.  Toss well.  Cover; allow to sit for several hours in refrigerator before serving.  Serves 10.

EASTERN NORTH CAROLINA BBQ SAUCE (NO KETCHUP BASED SAUCE HERE!)

EASTERN NORTH CAROLINA BBQ SAUCE (NO KETCHUP BASED SAUCE HERE!) 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 teaspoon cayenne pepper (or more if you like it VERY HOT) 1 tablespoon hot pepper sauce or to taste 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon Dijon mustard (optional and very controversial) Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper (and mustard, if using) in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator. Heat the sauce slightly, drizzle over pork, and serve in soft hamburger style buns.

WHIDBEY’S COLORFUL MIXED GREEN SALAD

WHIDBEY’S COLORFUL MIXED GREEN SALAD Ingredients: 4-6 cups mixed greens 2 small Romaine lettuces, leaves separated 1 cup feta cheese, cut into thin slices 2 cups watermelon wedges, thinly sliced 1 cup fresh blueberries 1 English cucumber, thinly sliced lengthwise with vegetable peeler 1 cup baby tomatoes, halved Kernels of 1 ear of fresh corn 1 cup boiled baby new potatoes, halved 3 medium boiled and peeled beets, cut into small dice ¼ cup finely chopped mint leaves ½ cup chopped nuts of choice   Dressing: Juice of 2 lemons 2-3 tablespoons olive oil Pinch of kosher salt Pinch of ground black pepper Place the greens and lettuces on a flat, large serving platter.  Arrange the cheese, watermelon, blueberries, cucumber, tomatoes, corn, potatoes, beets, mint leaves and chopped nuts on the lettuces.  When ready to serve, spritz the lemon juice over the salad, drizzle on the olive oil, add salt and pepper.  Serve at once.

GRILLED ASPARAGUS

GRILLED ASPARAGUS Using the same dry rub as the salmon, sprinkle over: 2 pounds trimmed asparagus spears Drizzle olive oil over the asparaugs, grill over medium heat (325˚) for 5-7 minutes, turning every few minutes to cook evenly.

PANZANELLA SALAD

PANZANELLA SALAD This is the perfect way to use days old bread.  Ingredients: 4 cups cubed French or Italian style loaf bread 4 cloves garlic, finely minced 1/4 cup olive oil 4 large tomatoes Red onion Basil Parmesan cheese In a bowl, toss the garlic and olive oil with the bread.  In a large skillet cook the bread over medium heat until toasted on all sides (also can be done in a 400˚ oven for 15 minutes until golden brown.) Place in a bowl with 4 large tomatoes, cut into bite sized pieces, 1/2 large red onion, thinly sliced, 1 bunch fresh basil, cut into thin strips, 1/4 cup red wine or white wine vinegar and 1/2 cup olive oil.  Toss; allow the salad to sit for about 20 minutes so that the vinaigrette softens the bread. Sprinkle the top with grated Parmesan cheese.  Serves 8.

RADICCHIO SALAD WITH BLUE CHEESE, APPLES AND HAZELNUTS

RADICCHIO SALAD WITH BLUE CHEESE, APPLES AND HAZELNUTS – salads are always served as a separate course after the main dish in France. 2 heads radicchio, cut into thin strips 4-6 cups mixed baby greens 1 cup crumbled blue cheese of choice 3 tart apples, peeled, cored and thinly sliced ½ cup chopped hazelnuts ¼ cup olive oil 3-4 tablespoons white wine vinegar Pinch of salt and pepper   In a bowl, mix the first 5 ingredients for the salad.  Just before serving, add the oil, vinegar, salt and pepper.  Serve at once.  Serves 8-10.

BAKED RATATOUILLE WITH CHEVRE

BAKED RATATOUILLE WITH CHEVRE 1 large onion, thinly sliced 4 zucchini, cut on diagonal 2-3 eggplant, cut ½” thick and then cut in half if pieces are too large 4-6 whole slicing tomatoes, cut into 1/2” thick slices 2 green peppers, cut into thin strips 4 cloves garlic, minced 4 tablespoons olive oil 1 tablespoon kosher salt 1 teaspoon ground black pepper 4 ounces chevre or goat cheese (or use mozzarella or Gruyere is you don’t like goat cheese) ½ cup finely diced basil leaves Have a large baking dish prepared with olive oil drizzled on bottom. Alternate the onion, zucchini, eggplant, tomatoes and peppers in rows down the dish.  Sprinkle on the garlic, olive oil, salt and pepper.  Cover with foil.  Bake at 375˚ for 35-40 minutes.  Remove foil, add the cheese; bake an additional 5 minutes.  Sprinkle on the basil leaves and serve at once.  Serves 8-10.

GRILLED SPRING VEGETABLES

Ingredients: 1 pound asparagus, ends trimmed, cut to 5” lengths 8 baby bok choy, halved lengthwise 1 pound baby peeled carrots with ends, blanched for 2 minutes 1 pound snow peas, trimmed 1 sweet onion or red onion, peeled and thinly sliced 1 red bell pepper, cored and cut into thin strips 3 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper Place the vegetables in decorative manner on a grill pan large enough to hold all. Drizzle with olive oil, sprinkle on the salt and pepper.  Place the pan over a medium heat grill; cover the grill, cook for 10 minutes.  Toss the vegetables to cook evenly on all sides for another 5-8 minutes.  Transfer to a large serving platter.  Serves 8-10.

POTATOES AND LEEKS

Ingredients: 3 pounds baby new potatoes, cut into fourths 2 leeks, cleaned and thinly sliced 3-4 garlic cloves, smashed 1 teaspoon kosher salt ½ teaspoon ground black pepper 3 tablespoons olive oil Place the potatoes on a parchment lined baking sheet.  Top with the leeks, garlic, salt and pepper.  Drizzle the oil over entire pan.  Roast in 400˚ oven (if you have convection, use it!) for 20 minutes or for 15 minutes in convection oven.  Potatoes should be golden brown on the outside and cooked through on the inside.  Serves 8-10.

ANCHOVY AND MASCAPONE BRUSCHETTA

 
Ingredients:

• 1 loaf (about 12 slices, cut ½ inch thick) Italian bread
• Olive oil
• 8 ounces mascarpone cheese
• 3-4 tins anchovies in oil
• Chopped Italian parsley or basil leaves

Place the bread on parchment lined baking sheet.  Brush bread lightly with oil.  Bake in 400˚ oven for 10 minutes or until golden brown.  Spread mascarpone on top of golden side of bread.  Place 2-3 anchovies on the cheese, sprinkle with parsley or basil leaves.  Cut each slice of bread in half.  Makes about 24 little bruschetta.

HERBED MASHED POTATOES

 

Ingredients:

• 1½  pounds small golden potatoes, cut in quarters (about 8 potatoes)
• 4 ounces herb cheese such as Boursin
• 2 ounces unsalted butter
• 1 teaspoon kosher salt
• ½-1 cup half and half

Boil the potatoes for 15 minutes until fork tender.  Drain off all the water.  Return the pan to the heat, and over low heat, smashed the potatoes with a potato masher.  Add the cheese, butter, salt and mix well.  Slowly add enough half and half to loosen the potatoes until you reach desired consistency.  Taste for seasoning.  Serves 4.  

BOILED BABY POTATOES

Ingredients:

• 1- 1½  pounds baby potatoes, left whole
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup finely chopped Italian parsley

Place potatoes in a saucepan and cover with cold water.  Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes just until fork tender.  Drain off the water; add the olive oil, salt, pepper and parsley.  Toss.  Serve alongside the chicken piccata.  Serves 4.

SPRING CUCUMBER SALAD

Ingredients:

• 1 English cucumber, thinly sliced (I use a mandolin)
• 2 slicing tomatoes, cut into eighths
• ¼ red onion, diced
• 3 green onions, thinly sliced on diagonal
• 6 radishes, thinly sliced or quartered
• 1 tablespoon white wine vinegar
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup finely chopped Italian parsley

In a salad bowl, toss the cucumber slices, tomatoes, red onion, green onions, and radishes.  (Can be done hours in advance, chill.)  Just before serving, add the vinegar, olive oil, salt and pepper.  Toss gently. Sprinkle with parsley.  Serves 4.

SICILIAN STUFFED ARTICHOKES

 
Ingredients:

• 4 large artichokes, cleaned according to directions below
• 1 lemon cut in half
• 1-quart water

 
Stuffing:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 large cloves garlic, minced
• 2 cups dry breadcrumbs
• 1 tablespoon dried Italian seasoning
• ¼ cup grated Romano cheese
• 1-teaspoon kosher salt
• 1-tablespoon olive oil
• 1 lemon, cut into 4 slices

 
Place cleaned artichokes in a bowl with lemon halves and their juice and 1 quart of water.

While artichokes are soaking, make stuffing by heating butter and oil in a medium skillet over medium heat.  Add garlic, sauté for 30 seconds.  Add breadcrumbs and dried seasoning.  Stir well; cook for 1 minute, stirring to brown the breadcrumbs.  Remove from heat and stir in the Romano cheese.

Spread the leaves of the artichoke open by banging the chokes upside down on work surface.  This also allows excess water to drain out.  Fill the center of each artichoke and the leaves with about ½ cup of the filling.  Use a teaspoon to fill the leaves easily.  

Place the artichokes in a deep pot wide enough to hold all four artichokes upright.  Pour water halfway up the sides of the chokes, add salt and 1-tablespoon olive oil and top each artichoke with one lemon slice.  Cover the pot; bring to a boil, then lower heat to a simmer.  Cook for 45 minutes on medium-low heat, checking to make sure water does not evaporate (add more, if it does).  Artichokes should be tender.  Remove from heat and serve as first course at room temperature.  Serves 4.
 
TO BUY AND CLEAN ARTICHOKES
Look for tight leaves that are bright green.  Cut off the stem just at the base so they can stand upright.  Remove the bottom layer of leaves.  They are the toughest.  Cut off ½ from the top of the artichoke and with kitchen shears, cut off the prickly tips of each remaining leaf.  Remove the center “choke” with a serrated grapefruit spoon.  After cleaning the artichokes, place in acidulated water (a bowl of water with lemon halves and juice).  This is a labor-intensive process, so don’t rush the procedure.

ROASTED ASPARAGUS AND CARROTS WITH LEMON MINT AIOLI

Ingredients:

• 1 pound asparagus, ends trimmed
• 1 pound carrots, peeled and cut into halves, lengthwise
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced

 
Place the asparagus, carrots, oil, salt, pepper and garlic in a bowl, toss gently.  Place in a single layer on parchment lined baking sheet.  Roast in 375° oven for 25 minutes.  Remove, cool slightly and serve with the lemon mint aioli.  Serves 6-8. 
 
LEMON MINT AIOLI

• Zest and juice of 1 lemon
• ¼ cup chopped fresh mint leaves
• 2 tablespoons olive oil
• 1 large clove garlic, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon capers, drained of liquid
• ¼ teaspoon red pepper flakes
• 1 cup mayonnaise
• 1 cup Greek yogurt

 
In a blender, combine all ingredients and puree until smooth and chill until ready to use.  Drizzle over roasted vegetables. Makes about 2 cups sauce.

SAUTEED SWISS CHARD

Ingredients:

• 2 bunches Swiss chard, washed, tough ends removed, leaves cut into 1” strips
• 2 tablespoons olive oil
• 2 large cloves garlic, slivered
• Pinch of kosher salt
• Pinch of red pepper flakes

Have the Swiss chard chopped and rinsed clean.  Heat the oil in a medium skillet.  Sauté the garlic for 1 minute on medium heat, making sure it doesn’t burn.  Add the chard, salt and red pepper flakes.  Stir once.  Cover; steam over medium heat for 2-3 minutes, stirring once.  Serves 4-6.

COCONUT POACHED SHRIMP SALAD

Ingredients:

• 2 pounds raw, peeled and deveined shrimp
• 15-ounce can cream of coconut, reserving 1 tablespoon of the cream
• 15-ounce can of water
• 1 tablespoon miso (soy bean paste)
• 6 thin slices fresh ginger root
• 2 tablespoons fish sauce (Thai)

 
Have the shrimp defrosted if they were frozen.  In a medium saucepan, bring the cream of coconut, water, miso, ginger root and fish sauce to a simmer.  Add the shrimp; cover and cook for 4-5 minutes just until the shrimp are bright pink through and through. Drain off the liquid.  Cool the shrimp.
 
In a bowl, mix gently:
 

• 1 head Romaine lettuce, cored and cut into bite-sized pieces
• ¼ cup chopped cilantro
• 16 ounces frozen peas, defrosted
• 1 cup snow peas, blanched for 1 minute, drained
• 1 red, orange or yellow bell pepper, cut into thin strips
• 1 bunch green onions, ends trimmed, cut into thin diagonal slices
• 2 tablespoons toasted sesame seeds

 
Dressing:

• 2 tablespoons mayonnaise
• 2 tablespoons mirin or rice wine vinegar
• 1 tablespoon of the reserved cream of coconut
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon chopped garlic (about 2 large cloves)
• 1 teaspoon Sriracha (hot chili sauce)
• ¼ cup canola oil

 
Mix well.  Taste for seasoning.
 
Place the greens in a decorative bowl.  Spread the shrimp over the greens and drizzle the dressing over the shrimp.  Garnish with additional sesame seeds and finely chopped cilantro.  Serves 6-8.

Fugazza Di Pasqua (Italian Easter Bread)

Ingredients:

• 3 - 3 ¼ cups bread flour
• ¼ cup sugar
• 1 tsp. salt
• 1 pkg. active dry yeast (or 1 heaping tablespoon bottled yeast)
• 2/3 cup whole milk
• 2 T. butter
• 2 large eggs
• 1 tsp. lemon extract and zest of 1 lemon or 1 tsp. anise extract
• 5 hard-boiled colored eggs
• ½ cup powdered sugar mixed with 1 T. milk or cream for glaze
• colored sprinkle candies

In mixing bowl of electric mixer, combine 1-cup flour, sugar, salt and yeast. In a small saucepan, heat milk and butter until lukewarm. Add to dry ingredients and beat for 2 minutes on medium speed. Add the eggs and 1-cup flour. Add extract of choice and another cup of flour.

With dough hook, knead dough for 5 minutes in mixer. Remove dough and place in greased bowl and turn once to grease the top of dough. Cover; place in draft free place and allow the dough to double in size, about 1 hour.

Punch down. Divide dough in half. Roll each half into a 24” rope on a floured board. On a greased baking pan, place the two ropes in a circular twist to form a ring. Place the hard-boiled colored eggs tucked into dough, 1 in the center and 4 on the perimeter. Cover loosely with plastic wrap or a dishtowel; allow the dough to rise 30 minutes. Bake in 350o oven for 30-35 minutes until golden brown.

Remove from oven and while warm, brush top with powdered sugar glaze and sprinkle with colored candies. Makes one 12” diameter bread.

Note: I have been making these traditional Easter breads every year for the past 30 years. They have become legend among friends and family and Good Friday would not be the same without the aroma of lemon and anise wafting through the kitchen. I usually make about 10 large breads, using lemon in half the recipes and anise in the other half. They are beautiful when baked and sprinkled with colored candies and make a spectacular presentation as an Easter gift to your neighbors, wrapped in colored cellophane and with a big purple bow.

ASPARAGUS WITH HERBED LEMON CRUMBS

Ingredients

• Asparagus
• 2 cups water
• 1 teaspoon kosher salt
• 1 teaspoon olive oil
• 2 pounds fresh asparagus spears, ends trimmed
• Lemon Herb Crumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large clove garlic, minced
• 2 tablespoons herbs de Provence
• 2 cups soft bread crumbs (made with fresh bread)
• Zest of 1 lemon
• 1 teaspoon coarse ground black pepper
• ¼ cup grated Romano cheese

For asparagus: Bring the water, salt and oil to a boil. Add asparagus spears, lower heat to medium, cook for 3-4 minutes until asparagus are bright green and tender. Drain. Place asparagus in an ovenproof shallow baking dish. (Can be made ahead up to this point, cover with plastic wrap, refrigerate until ready to use.)

For crumbs: In a medium skillet, heat the butter and oil. Add the garlic and herbs. Cook on low heat for 1 minute. Stir in the breadcrumbs. Cook, stirring often, for 3-4 minutes until crumbs are golden brown. Remove pan from heat and stir in the lemon zest, pepper and grated cheese. Sprinkle the asparagus with crumbs, bake in preheated 400o oven for 5-8 minutes until asparagus are heated through. Serves 6-8.

TIP:

When choosing asparagus, find bunches that have tight tips and are about ½" thick. When they are too thick, the asparagus are tough. Too thin, they have little flavor.

For ease in cutting asparagus evenly, remove the top rubberband from the asparagus, and gently tap the tips on work surface so that they are even. Cut the asparagus 2 inches from the bottom of the bunch (usually just below the second rubberband, if there is one).

Find more recipes like this one in my book, Small Parties, available for Kindle.

GREEN BEANS MEDITERRANEO

Ingredients:

• 2- 3 pounds fresh green beans, trimmed
• water
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1 onion, diced
• 1 T. minced garlic
• 15 oz. can diced tomatoes
• 1 T. Italian seasoning or ¼ cup finely chopped mixed fresh herbs
• ½ tsp. kosher salt
• ¼ tsp. black pepper

Clean beans and set aside (can be done a day ahead.) Bring about 1 quart water to boil with kosher salt and 1 tablespoon olive oil. Add beans and cook on medium heat until bright green and cooked through, but not soft. Keep beans crunchy (process should take about 6-8 minutes.) Drain beans.

In separate sauce pan, heat the 2 tablespoons olive oil and sauté onion until soft. Add garlic, tomatoes, seasoning, salt and pepper. Cook on low heat for 5 minutes. Add the beans to the sauce, stir to incorporate and heat through, and serve at once. Serves 8-10.