Southern Pimento Cheese Dip

Southern Pimento Cheese Spread

2 cups shredded extra-sharp Cheddar cheese

8 oz. cream cheese, softened

1/2 cup mayonnaise

1 garlic, minced

1/4 teaspoon ground cayenne pepper

1/4 cup onion, minced

1 jalapeno pepper, seeded and minced

1 small red pepper, diced

salt and black pepper to taste

      1.  Place the Cheddar cheese, cream cheese, mayonnaise, garlic, cayenne pepper, onion, jalapeno, and red pepper into the large bowl.

      2.  Mix until thoroughly combined.

      3.  Season to taste with salt and black pepper.

Yellow Pepper Cream Soup

Yellow Pepper Cream Soup

6 yellow bell peppers

1 quartered onion

2 cups condensed milk

¼ cup lemon juice

¼ cup white miso

¼ cup cilantro, chopped

1 teaspoon of ground fennel 

12 sprigs of cilantro for garnish

1.  Preheat oven 325ºF.

2.  Wash, dry, half and seed peppers, rub skins with oil.

3.  Place pepper halves on baking sheet along with onion quarters and roast for 30-40 minutes or

     until pepper skins are soft and begin to shrivel and onion becomes golden brown.

4.  Remove veggies from oven and place peppers in brown paper bag to steam 10 minutes.

5.  When cool, remove loosened skins from peppers.

6.  In blender, combine peppers, onion, milk, lemon juice, miso, cilantro, and ground fennel and

     blend until smooth.

7.  Serve hot or cold and garnish with cilantro.

Red Curry Carrot Soup

Red Curry Carrot Soup

1 tablespoon canola oil

6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks

2 thin slices peeled fresh ginger

1 teaspoon of red pepper flakes

1 medium white onion, finely chopped

4 cups veggie stock

2 cups water

1/3 cup unsweetened coconut milk

3/4 teaspoon red curry paste

1 scallion, sliced

1 tablespoon cilantro leaves

1. Heat the oil in a large saucepan.

2. Add the sliced carrots, ginger, and red pepper flakes and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes.

3. Add the onion and cook until softened but not browned, about 2 minutes.

4. Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.

5. Simmer over moderate heat until the carrots are tender, about 25 minutes.

6. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger.

7. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.

8. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes.

9. Season with salt and pepper.

10. Ladle the soup into bowls, sprinkle with the scallion and cilantro; serve.

Pumpkin Chowder

Pumpkin Chowder

3 tablespoons olive oil

2 leeks, trimmed and chopped

3 large garlic cloves, finely chopped

2 medium red peppers, chopped

2 1/4 pounds pumpkin, peeled, seeded, and cut into 1-inch-thick pieces

seeds from the pumpkin

1 1/2 teaspoons chopped fresh marjoram

1/4 teaspoon crushed red pepper

2 bay leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups frozen corn

6 cups vegetable broth

1.    Heat olive oil in a large pot or Dutch oven over medium heat.

2.    Add leeks and cook until very soft, about 5 minutes.

3.    Add garlic and cook for about 2 minutes.

4.     Stir in red peppers, reduce heat to medium-low, and cook until peppers soften about 8 more minutes.

5.    Add the remaining ingredients, except the pumpkin seeds and cook until pumpkin is tender about 30 minutes.

6.  In a cast iron skillet saute the pumpkin seeds on low heat until they are golden brown.

7.  Ladle soup into a bowl and garnish with toasted pumpkin seeds and extra fresh marjoram. 

ROASTED FIG SALAD

ROASTED FIG SALAD

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 lb. fresh spring mix

¾ cup craisins

½ cup walnuts

Granulated sugar, as needed

4 Oranges or another citrus, juiced, about 1 cup

1 fresh lemon, juiced

I fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. Place figs cut side up, on a sheet pan.

2.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

3.  Roast in the oven until slightly golden brown. Be careful not to overcook them or they

     will break down. When done, remove from the oven and set aside to cool.

4.  In a large bowl, mix together spring mix and craisins.

5.  In a separate bowl, toss walnuts and sugar and set aside.

6.  To make the dressing, mix together remaining ingredients.

7.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. Toss well. 8.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

3 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

2 tablespoons fresh oregano, chopped

1 teaspoon salt

6 tablespoons olive oil

9 cups cubed seeded watermelon, drained

18 cups baby arugula

1 cup pine nuts

1 cup crumbled feta

Coarsely ground black pepper to taste

salt to taste

1. Whisk together lemon juice, vinegar, oregano, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and salt. 

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

1

2 cups chickpeas, cooked

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 small garlic clove, pressed

1/3 cup (packed) freshly grated Parmesan cheese

Coarse kosher salt

1. Combine chickpeas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl.

2. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.

3. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. 

Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad

2 heads of frisée, trimmed and washed

1 large navel orange, cut into segments

½ small jicama, peeled and diced

2 avocados

5 ounces raw pistachios

1 tablespoon honey

1 ½ tablespoon turbinado sugar

1 ½ teaspoon smoked sea salt

2 tablespoon champagne vinegar

1 tablespoon lemon juice

2 ¼ teaspoon sugar

1 tablespoon shallot, finely chopped

2 ¼ teaspoon mustard

1 egg yolk

8 ounces olive oil

2 tablespoon lemon zest

Salt and pepper to taste

1. Preheat oven to 350°F.

2. Line a sheet pan with parchment.

3. Spread pistachios in a single layer on pan and toast for 7 minutes.

4. Let cool and then add honey.

5. Mix to coat evenly and spread in a single layer.

6. Add sugar and smoked salt to coat evenly. 

7. Bake for an additional 7-10 minutes. Let cool before using.

8. Add all the rest of the ingredients except oil and 1 tablespoon of the lemon zest to a food processor.

8. Process and then slowly add the oil.

9. Strain through a sieve.

10. Whisk in the remaining zest, adding salt and pepper to taste.

11. Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.

12. Add salt and pepper to taste.

13. Cut each avocado in half and peel.

14. Thinly slice each half leaving one end intact.

15. Fan slices.

16. Pile and arrange ¼ of salad on each plate.

17. Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.

18. Season avocado with sea salt if desired. Serve.

Corn Salsa

Corn Salsa 

2 cups frozen corn kernels, thawed

1/3 cup chopped red onion

1/4 cup chopped red bell pepper

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 to 2 tablespoons finely chopped jalapeno pepper

1/2 teaspoon salt

1/2 cup black beans, optional

1. Combine all ingredients in a small bowl.

2. Cover and refrigerate for 2 to 4 hours.

3. Remove from refrigerator about 30 minutes before serving.

Vanilla Zabaglione with Raspberries

Vanilla Zabaglione with Raspberries

1 cup marsala

1 cup sugar

dash of cinnamon

1 vanilla bean split and seeds scraped

1 dozen large egg yolks

1 cup heavy cream

2 1/2 cups Amaretto cherries

5 cups raspberries

1. In a small saucepan, whisk the Marsala with the sugar, cinnamon, and vanilla bean seeds and bring to a boil. Remove from the heat.

2. Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low.

3. Fill a large bowl with ice water.

4. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up.

5. Gradually add the hot Marsala mixture and beat until smooth.

6. Set the bowl over the simmering water.

7. Beat the egg yolk mixture until it is hot and foamy and leaves a ribbon trail when the beaters are lifted about 10 minutes.

8. Don't cook the zabaglione for too long, or it will curdle.

9. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled.

9. Cover and refrigerate for about 1 hour, until thoroughly chilled.

10. In another large stainless steel bowl, whip the cream to form firm peaks.

11. Fold the whipped cream into the chilled zabaglione.

12. Spoon the cherries into rocks glasses or bowls.

13. Top with the zabaglione, garnish with the raspberries and serve.

Corn Salad with Cilantro Dressing

Corn Salad with Cilantro Dressing

1

2 cups fresh corn, cut off the cob

1/2 teaspoon minced garlic

1/4 cup white wine

3/4 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

1/2 cup cherry tomatoes

2 tablespoons rice vinegar

2 teaspoons lime juice

2 teaspoons chopped cilantro

1 tablespoon chopped parsley

1/8 teaspoon cayenne

salt and pepper to taste

1. In a medium-sized nonstick frying pan, heat the wine and braise the corn and garlic on medium-high heat until wine is totally evaporated.

2. Toss in the bell pepper, tomatoes, and onion and saute for 3 minutes.

3. Remove and let cool.

4. Combine the rest of the ingredients and toss with corn and peppers.

5. Best served at room temperature.

Ricotta and Egg Casseroles with Spinach and Tomato

Ricotta and Egg Casseroles with Spinach and Tomato

1 onion, chopped fine

2 tablespoons olive oil

½ teaspoon salt

4 garlic cloves, minced

1 ½ cups ricotta cheese

2 cups chopped steamed spinach, squeezed dry

1 cup fontina cheese, shredded

4 large eggs, lightly beaten

¼ teaspoon pepper

2 plum tomatoes, sliced 1/8 inch thick and patted dry

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.

3. Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes.

4. Stir in garlic and cook until fragrant, about 30 seconds.

5. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.

6. Divide mixture evenly among prepared ramekins and place tomatoes over top.

7. Bake until filling is set, about 25 minutes. Let cool slightly before serving.

Goat Cheese Asparagus Mousse

Goat Cheese Asparagus Mousse

1

1 pound asparagus, trimmed

2 teaspoon chopped fresh thyme

1 clove garlic, minced 

1 green onion, chopped

1/2 cup silken tofu, drained 

1 cup soft goat cheese 

⅛ teaspoon cayenne pepper

1. Steam asparagus 5 minutes, or until very soft but still bright green.

2. Transfer to food processor or blender, and purée with thyme and garlic until smooth.

3. Cool 5 minutes.

4. Add tofu, goat cheese, and cayenne pepper, and process until smooth.

5. Season with salt and pepper.

6. Spoon into a decorative bowl, and chill 2 hours, or overnight.

7.  Serve with toasted slices of bread and fresh vegetables.