Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2

2 large ripe peaches, thinly sliced

½ tablespoons fresh lemon juice, divided

12 cups arugula 

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream

1/3 cup finely chopped fresh chives

1/2 cup toasted almond slivers, optional

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Add dressing and toss. Season with salt and pepper, if desired

5. Whisk lemon juice and olive oil in small bowl.

6. Whisk in cream, then chives. Season with salt and pepper.

7. Garnish with almonds.

Spinach Salad with Tamarind Dressing and Pappadam Croutons

Spinach Salad with Tamarind Dressing and Pappadam Croutons

About 2 ½ cups vegetable oil for frying

4 (8-inch) plain or black pepper pappadams

2 ½ tablespoons warm water

2 tablespoons fresh lime juice

1 tablespoon mild honey

1 ¼ teaspoons tamarind concentrate

¾ teaspoon salt

1/3 cup vegetable oil

24 cups baby spinach (15 oz)

1 Gala or Honeycrisp apple, thinly sliced

1 Jonathan or Jonagold apple, thinly sliced

1/2 cup of roasted sliced almonds

1. Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F.

2. Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total.

3. Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain.

4. Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.

5. Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.

6. Toss spinach, apples, and almonds with dressing in a large bowl.

7. Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Endive Salad with Persimmons and Hazelnuts

Endive Salad with Persimmons and Hazelnuts

1/2 cup hazelnuts

1 pound Belgian endives, cut crosswise into 1-inch pieces

1 pound radicchio torn

1 Bosc pear, quartered and cut into 1/2-inch cubes

1 Fuyu persimmon, cut into 1/2-inch cubes

4 ounces arugula

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 cup olive oil

1/4 cup hazelnut oil

Salt

Freshly ground pepper

1. Preheat the oven to 375 F.

2. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister.

3. Transfer the nuts to a kitchen towel and let cool slightly.

4. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop.

5. Let cool completely.

6. In a large bowl, toss the endives, radicchio, pear, persimmon, and arugula.

7. In a small bowl, whisk the mustard, lemon juice, and vinegar.

8. Whisk in the olive and hazelnut oils, and season with salt and pepper.

9. Just before serving, pour the dressing over the salad, toss well, and garnish with the toasted hazelnuts.

Spinach and Serrano Dip

Spinach and Serrano Dip

1

½ pound fresh spinach, trimmed

¼ cup and 1 tablespoon olive oil

2 large scallions, coarsely chopped

2-3 serrano chiles--halved, seeded and coarsely chopped

¾ cup coarsely chopped cilantro

¼ cup sour cream

2 tablespoons fresh lime juice

1 lime cut into wedges for garnish

Assorted vegetables, for dipping

1. Set a large skillet over high heat.

2. Add the spinach by the handful and stir to wilt.

3. Cook just until all of the spinach has wilted, then transfer to a colander.

4. Let cool slightly, then squeeze the spinach dry and coarsely chop it.

5. Heat 1 tablespoon of the olive oil in a small skillet.

6. Add the scallions and serranos and cook over moderately high heat until softened about 2 minutes.

7. Transfer to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining ¼ cup of olive oil.

8. Blend to a smooth puree, scraping down the side occasionally.

9. Transfer the dip to a bowl and season with salt and pepper.

10. Garnish with lime wedges.

11. Serve chilled or at room temperature with a platter of the assorted vegetables.

Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

1 1/2 cups quinoa

3 cups water

3 cups blueberries

1 cup pistachios

4 green onions white and green parts finely sliced

1 cup parsley chopped

1/4 cup orange juice

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime - zest and juice

1 tablespoon honey

1/2 teaspoon cinnamon

2-3 teaspoons freshly grated ginger

5

1. Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.

2. Heat a medium saucepan over medium-high heat and add quinoa.

3. The extra water will steam off and eventually the quinoa will begin to toast a bit.

4. Takes about 5 minutes total, you should start to smell the grains as they toast.

5. Add 3 cups of water, a pinch of salt and bring to a boil.

6. Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. 

7. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.

8. Allow quinoa to cool before assembling the salad. 

9. Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.

10. You may want to add a bit more ginger. Set aside.

11. Toss quinoa, blueberries, green onions and pistachios in a large bowl.

12. Add dressing and parsley.

13. Toss well to combine.

14. Serve slightly chilled or even room temperature.

Bitter Green Salad with Roasted Pears

Bitter Green Salad with Roasted Pears

1

4 firm-ripe Bosc pears, cored and each cut lengthwise into 8 wedges

1 tablespoons olive oil

1/2 small head chicory

1/2 small head escarole

1/2 small head radicchio

1 bunch mizuna, coarse stems discarded

1/2 small head romaine

1 tablespoon finely chopped shallot

1 tablespoons cider vinegar

½ teaspoon honey

¼ teaspoon salt

1/8 teaspoon black pepper

 2 tablespoons olive oil

1. Put oven rack in middle position and preheat oven to 425°F.

2. Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper.

3. Roast pears, stirring and turning over twice until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.

4. While pears are roasting and cooling, tear enough tender chicory and escarole leaves into bite-size pieces to measure 3 cups total.

5. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 5 cups total.

6. Toss torn greens in a large bowl and reserve remaining greens for another use.

7. Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.

8. Just before serving, add roasted pears and dressing to greens and toss to combine well. 

Edamame Pâté

Edamame Pâté

I made this at my restaurant for Valentine's Day.  People loved it and hope you do too. 

1 1/4 cups frozen or fresh shelled edamame

1/2 cup walnuts

1/3 cup mint leaves, packed

1 green onion, chopped

1/2 teaspoon soy sauce

3 tablespoons lemon juice

1 tablespoon of roasted sesame seeds, black, white or combination

1. Purée edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. 

2. With motor running, add lemon juice and 3 tablespoons water. 

3. Process until smooth and garnish with sesame seeds.

Artichoke, Celery, and Parmesan Salad

Artichoke, Celery, and Parmesan Salad

1

3 tablespoons olive oil

3 tablespoons fresh lemon juice

salt 

freshly ground black pepper

cayenne

2 cups artichokes quarters

1 cup thinly sliced celery

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

2 ounces shaved Parmesan

1. Whisk oil and juice in a medium bowl.

2. Season dressing with salt, pepper, and cayenne.

3. Mix in artichokes, celery, and remaining ingredients.

4. Transfer to a platter and top with cheese.

Asparagus and Bok Choy Frittata

Asparagus and Bok Choy Frittata

1

2 tablespoons cooking oil

3 scallions including green tops, sliced thin

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 small head bok choy, cut into 1-inch pieces

3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

9 eggs, beaten to mix

1/4 teaspoon fresh-ground black pepper

dash of cayenne

dash of salt

1 teaspoon Asian sesame oil

1. Preheat the oven to 325 F.

2. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.

3. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.

5. Add the asparagus and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.

6. Evenly distribute the vegetables in the pan and then add the eggs, pepper, cayenne, and salt.

7. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

8. Put the frittata in the oven and bake until firm, about 25 minutes.

9. Drizzle the sesame oil over the top.

Blueberry Waldorf Salad

Blueberry Waldorf Salad

100

1 cup orange juice

2 cups fresh blueberries, divided

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoon Dijon mustard

1/4 teaspoon salt

1 cup olive oil

2 large Granny Smith apples

1 cup pecan halves, toasted

2 c. sliced celery

8 ounces baby spinach

1. In a medium-sized saucepan over medium-low heat, simmer juice until reduced to ¼ cup and syrupy; cool slightly.

2. In a blender, combine reduced juice, half of blueberries, honey, lemon juice, sugar, Dijon mustard, and salt; blend until smooth. 

3. With the blender running, gradually drizzle in olive oil until a thick dressing forms. 

4. Cover and refrigerate until service.

5. Core and quarter apples; slice quarters crosswise.

6. In a large bowl, combine apple slices, pecan halves, celery and the remaining blueberries; cover tightly and refrigerate until needed.

7. To plate, arrange spinach on cold plates; top with blueberry-apple mixture and drizzle with dressing.

Tangy Strawberry Mango Fool

Tangy Strawberry Mango Fool

Serves 4

1

1 ½ pounds of fresh strawberries, washed, hulled, and chopped

6 tablespoons sugar, divided, plus more to taste

2 teaspoons fresh juice from 1 lemon

1 cup chilled heavy cream

¼ cup Greek-style yogurt

¼ teaspoon pure vanilla extract

1 mango, chopped

1. Place half of the strawberries and 3 tablespoons sugar in small saucepan.

2. Cook over medium-low heat, stirring, until berries have softened and slightly thickened, about 5 minutes.

3. Remove from heat, stir in lemon juice; add sugar to taste.

4. Chill completely before using, about 1 hour.

5. Meanwhile, stir together remaining strawberries and 3 tablespoons sugar in a medium bowl.

6. Chill, stirring occasionally, until berries have released some of their juice, about 30 minutes.

7. Whip cream to soft peaks.

8. Gently fold in yogurt and vanilla until combined.

9. Reserve ¼ cup whipped cream for garnish.

10. Fold chilled strawberry compote into whipped cream.

11. Add mango to macerated strawberries.

12. Spoon strawberry cream into glasses alternating with macerated strawberries.

13. Top each with 1 tablespoon of the reserved whipped cream.

14. Serve chilled.

Spanish Garlic and Vegetable Soup

Spanish Garlic and Vegetable Soup

1

1 tablespoon olive oil

3 large carrots, peeled and diced

1 medium heads cabbage, chopped

1 red pepper, chopped

2 leeks, sliced

9 cloves garlic, finely chopped

2 cups tomatoes, diced 

 1 tablespoon tomato paste

6 cups vegetable broth

1/3 cup milk

1 tablespoons butter

1 tablespoon of hot paprika

salt and pepper to taste

cilantro for garnish, optional

1. Heat oil in a large pot over medium heat. 

2. Add carrot, cabbage, pepper and leeks.

3. Cook, stirring constantly, for a few minutes until cabbage wilts.

4. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning.

5. Stir in 3 cups of broth, then cover and simmer for 10 minutes.

6. Add the diced tomatoes and the remaining 3 cups of broth, and return to a boil.

7. Reduce heat to low, cover and simmer for 20 minutes.

8. Reserve 3 cups of the liquid, and puree the remaining soup in a food processor.

9. Return the blended mixture to the reserved liquid, and stir in milk and butter.

10. Return to a boil, and cook for 1 minute. 

11. Season to taste with salt, pepper, and cilantro; serve. 

Quinoa, Beet, and Arugula Salad

Quinoa, Beet, and Arugula Salad

You can use any color beet you like and may be pretty using red and golden beets together if you like and can.

3

1/2 pound beets, peeled 

1 cup red quinoa

2 cups water

1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons white sugar

1 clove garlic, crushed

1 teaspoon salt

1/4 teaspoon ground black pepper

dash of cinnamon

2 green onions, sliced

3 ounces arugula, chopped

5 ounces goat cheese, crumbled

1. Place the beets in a pan with a tablespoon of olive oil into a 500F oven and roast for 30-40 minutes.

2. Bring quinoa and 2 cups water a saucepan over high heat. 

3. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed about 15 minutes.

4. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, black pepper, and cinnamon together in a large bowl.

5. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. 

6. Cover and refrigerate quinoa until cool, at least 1 hour.

7. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. 

8. Toss lightly before serving.