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.