2015 Cookbook

OUR FAVORITE RECIPES
2015
OUR FAVORITE RECIPES 2015
CONTRIBUTORS:
Jan Chernoff, Susan Daniloff, Sue Gilbert, Judy Gray, Anne Halsted, Carol Phillips
Hutchinson , 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 good
friend, 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.

STARTERS
SALADS
Figs and Boursin Hors dOeuvres
Muhammara (Red Pepper and Walnut Spread)
Savory Parmesan Shortbread Rounds
Tomatoes with Li Hing Mui Vinaigrette
White Bean Dip with Fresh Herbs
Garlic Aioli Potato Salad
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled

Shallot Salad
Simple Israeli Couscous
Kale Caesar Salad
Pan-Fried Giant White Beans with Kale
Red Cabbage with Walnut and Feta
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
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
SOUPS
SIDE DISHES
ii

MAIN DISHES
Citrus Skillet Shrimp with Green Olives and Poblano Chiles and
Crispy Potatoes
24
Coconut Shrimp Satay with Shaved Carrot and Cucumber Salad
25
Easy 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
34
Roasted 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
Bills Cheesecake
41
Clementine Cake
42
Honey-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
DESSERTS
iii
FIGS AND BOURSIN HORS DOEUVRES

submitted by Irene Lindbeck Tibbits
preparation time: 5 minutes
serves 8
8 figs, or as needed
Boursin 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, MA
adapted 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 taste
3 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 pepper
flakes, 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 and
pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1
tablespoon 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.
SAVORY PARMESAN SHORTBREAD ROUNDS

from Epicurious.com
submitted by Anne Halsted
preparation time: 2 hours overall
makes approximately 40
1 cups allpurpose flour
cup plus 3 tablespoons grated Parmesan cheese
1 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/off
turns, 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 baking
sheet, spacing about 1 inches apart. Press each ball into 2-inch diameter round. Sprinkle
remaining 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 can
be 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).
TOMATOES WITH LI HING MUI VINAIGRETTE

from 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 juice
10 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 a
bowl. Using an immersion blender or whisk, slowly add the oil in a steady stream to create
an 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 a
plate 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.
WHITE BEAN DIP WITH FRESH HERBS

adapted from Gena Hamshaw
by Katherine Koelsch Kriken
serves 4
2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon salt, or to taste
Black 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 and
then add the white beans, rosemary, and thyme. Saut for another 4 to 5 minutes or until
garlic 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 down
until 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.
GARLIC AIOLI POTATO SALAD

from 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 size
Black 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 in
sour 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 more
salt if necessary. Sprinkle with chives.
ISRAELI COUSCOUS WITH LEMON, MINT, PEAS,

FETA, AND PICKLED SHALLOT SALAD
submitted by Jeanne Milligan
serves 6
cup red wine vinegar
2 tablespoons sugar
Salt and pepper
2 shallots, sliced thin
3 tablespoons lemon juice
1 teaspoon Dijon mustard
teaspoon red pepper flakes
1 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 tablespoons
pistachios and serve.
SIMPLE ISRAELI COUSCOUS

makes about 4 cups
2 cups Israeli couscous
1 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, stirring
occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let
stand, covered, for 3 minutes. Serve.
KALE CAESAR SALAD

from SeriousEats.com
via Susan and Nathan Weems
serves 6 to 8
1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly
chopped (about 4 quarts loosely packed leaves
5 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 sauce
2 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 or
twice 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 (or
use 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 remaining
croutons.
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.
PAN-FRIED GIANT WHITE BEANS WITH KALE

from Heidi Swanson at Food52.com
submitted by Katherine Koelsch
serves 2 to 4
bunch (6 ounces) dinosaur or Lacinato kale, stems removed
2 to 3 big handfuls cooked large white beans (Coronas, Lima or Gigante beans)
teaspoon fine grain sea salt or Kosher salt
cup (1 ounces) walnuts, lightly toasted and chopped
1 garlic clove, minced
teaspoon freshly grated nutmeg
1 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.
RED CABBAGE WITH WALNUTS AND FETA

from the San Francisco Chronicle
serves 6
1 pound red cabbage, about half a regular head
4 ounces bacon
Kosher salt and black pepper
1 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 walnuts
Crumbled 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 until
crisp, 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 and
cook 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 desired
consistency.
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.
BEST GAZPACHO
adapted 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 chunks
1 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 taste
Salt, 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.
10
CHILLED CARROT SOUP WITH CUMIN AND LIME

from Epicurious.com
serves 4
2 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 broth
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saut until leeks
begin 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 or
overnight.
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.
11
SEARED BROCCOLI AND POTATO SOUP

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 diced
1 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 broccoli
and 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.
12
SILKY ZUCCHINI SOUP

submitted by Karen Lonergan
preparation time: 45 to 60 minutes overall
yields 8 cups
1 tablespoon unsalted butter
1 small onion, finely chopped
1 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 salt
and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8
minutes. 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.
13
SWISS CHARD AND WHITE BEAN MINESTRA WITH ROSEMARY

from The Boston Globe, September 27, 2009
via Elizabeth Whitney
makes about 3 quarts
3 tablespoons extra-virgin olive oil, plus extra for serving
2 medium onions, finely chopped
3 large carrots, finely chopped
Salt and pepper
3 cloves garlic, minced
4 anchovy fillets, minced
1 tablespoon minced fresh rosemary
2 large bay leaves
2 quarts low-sodium chicken or vegetable stock
1 piece Parmesan rind
1 28-ounce can white beans, rinsed and drained
2 bunches Swiss chard (about 2 pounds), stems chopped into -inch pieces, leaves finely
chopped
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 8
minutes. 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, stirring
occasionally, 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 cook
until 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.
14
BROCCOLI PURE
from 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 to
boil. 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 down
sides 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.
15
CHARD AND SWEET CORN GRATIN

preparation time: 1 hour
serves 6
1 generous bunch Swiss or rainbow chard, stemmed and washed
Salt
Extra-virgin olive oil
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
Black pepper
3 eggs
cup milk
2 to 3 ounces ( to cup), Gruyre cheese, grated, to taste
1 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 add
chard 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 1
minute. Remove from heat.
In a large bowl, beat together eggs, milk and teaspoon salt. Stir in chard mixture and
Gruyre 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 10
minutes 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.
16
CREAMY MACARONI AND CHEESE

from the kitchen of Susan Rudy
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 square
baking 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, combine
remaining 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.
17
ROASTED CARROT SALAD

preparation time: 55 minutes overall
serves 6
2 pounds carrots, either small ones or large ones cut into diagonal slices -inch thick x 3inch long
cup olive oil plus cup, divided
Kosher salt
Black pepper
2 teaspoons cumin
1 red onion, cut into thin wedges and coated with plus cup oil
3 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 a
baking sheet. Bake for 20 minutes. Stir and turn the carrots, and add the red onion mixed
with cup olive oil and salt, and bake for another 15 minutes.
To serve, put mixture on a serving plate and dress with chopped herbs.
18
SICILIAN EGGPLANT CAPONATA

from Blue Apron
via Katy Lonergan
serves 4
3 cloves garlic
1 eggplant
1 red bell pepper
1 medium red onion
1 bunch marjoram
6 teaspoons extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon capers
1 cup water
Salt and pepper, to taste
Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the
eggplant. 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, stirring
occasionally, 6 to 8 minutes, or until soft.
Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 30
seconds 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!
19
KALAMATA CAULIFLOWER PASTA

adapted 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 needed
Sea salt and freshly ground pepper
3 cloves garlic, medium chop
1 tablespoon capers, rough chop
12 Kalamata olives, pitted and rough chop
1 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 pasta
after 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 until
everything 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 chopped
parsley.
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.
20
SHIRIN POLO (SWEET RICE WITH NUTS)

adapted from The New Persian Kitchen by Louisa Shafia
by Kate Knickerbocker
serves 6 to 8
2 cups white basmati rice
4 tablespoons unrefined coconut oil, divided
4 cups water
1 yellow onion, finely diced
2 cups grated carrots
cup slivered almonds, toasted
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
teaspoon ground turmeric
cup roasted pistachios plus 1 tablespoon
Grated 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. Add
carrots, 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 with
remaining tablespoon of roasted pistachios.
21
SORREL AND ALMOND PESTO PASTA

from Sunset Food and Drink by 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 if
needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.
22
SPRING ASPARAGUS AND SHRIMP RISOTTO WITH MEYER LEMON

from HelloFresh meal delivery service
submitted by Katy Lonergan
serves 6
4 cups water
1 tablespoon vegetable or fish stock concentrate
2 medium yellow onions, finely chopped
4 cloves garlic, minced and divided in half
Salt and pepper to taste
1 cup Arborio rice
White wine (optional)
2 bunches of asparagus, trimmed and cut into1-inch pieces
20 ounces shrimp, cleaned and deveined
2 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 the
stock 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!
23
CITRUS SKILLET SHRIMP WITH

GREEN OLIVES, POBLANO PEPPER, AND CRISPY POTATOES
serves 6
24 ounces Yukon potatoes, sliced inch
2 poblano peppers, halved lengthwise, cored, seeded and thinly sliced widthwise
2 medium red onions, halved, peeled and thinly sliced
4 cloves garlic, thinly sliced
2 sprigs fresh oregano, chopped
2 ounces pitted green olives, sliced
2 oranges, zested and juiced
20 ounces shrimp, cleaned, deveined
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 with
salt 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 3
minutes 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 orange
zest 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!
24
COCONUT SHRIMP SATAY WITH

SHAVED 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 sauce
2 carrots, peeled
2 cucumbers, peeled and seeded
4 tablespoons peanut butter
2 shallots
4 cloves garlic
2 teaspoons soy sauce
2 bunches fresh mint, chopped
4 tablespoons white wine vinegar
8 wooden skewers
4 teaspoons sugar
Preheat oven to 400 degrees F. Soak wooden skewers in water. Place shrimp in a medium
bowl 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 the
shallot. 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.
25
EASY BROCCOLINI TILAPIA BAKE

adapted from the 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, minced
Pinch of crushed red pepper flakes
4 tilapia (or flounder) fillets, about 4 ounces each
Freshly ground black pepper
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
2 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 nonstick 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 4
minutes. 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 other
starch.
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 sized
whitefish fillet and made for a successful substitute.
26
GRILLED MOROCCAN SPICED PORK TENDERLOIN

from Grace Parisis recipe via Epicurious.com
serves 8
1 tablespoons ground coriander
1 tablespoons ground cumin
1 tablespoons ground chile powder, preferably ancho
2 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 thickness
1 cup plain Greek yogurt
2 bunches fresh mint, roughly chopped
Grilled 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 room
temperature 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 wrap
over 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.
27
MADE-IN-ADVANCE CHEESE SOUFFL

from Joy of Cooking Cookbook
preparation time: 30 to 45 minutes
serves 8
cup butter
cup sifted flour
1 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, salt
paprika, 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.
28
PAELLA
from Latin Flavors on the Grill by 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 tails
1 cup butter
4 carrots, peeled and coarsely chopped
4 celery stocks, coarsely chopped
4 white onions, peeled and coarsely chopped
3 garlic cloves, peeled
3 cups sherry
1 tablespoon crushed red pepper flakes
4 bay leaves
1 bunch thyme
1 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:
cup onion, diced
8 ounces Spanish style chorizo, chopped
1 pound boneless, skinless chicken thighs, diced
8 ounces smoked ham, diced
2 cups Bomba or Arborio rice
2 cups white wine
2 12-ounce bottles of beer
1 cup diced tomatoes
2 bay leaves
2 tablespoons saffron threads
1 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)
29
PAELLA
submitted by Jan Chernoff
from Latin Flavors on the Grill by 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 3
minutes. 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. Keep
stirring 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 then
cover 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.
30
PAN-ROASTED FISH FILLETS WITH HERB BUTTER

adapted from Mark 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 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, depending
on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon
wedges.
31
PISTACHIO-CRUSTED BASA WITH

ZAATAR, BRUSSELS SPROUTS, AND COUSCOUS
from HelloFresh meal delivery
preparation time: about 40 minutes
serves 4
16 ounces Brussels sprouts, trimmed and halved lengthwise
4 teaspoons Zaatar
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 water
2 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 with
salt 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 lemon
on 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.
32
PORK ROAST WITH VEGETABLES

from 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 onions
4 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 have
dissolved, 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 castiron 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.
33
ROAST CHICKEN WITH PLUMS

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 cinnamon
1 teaspoon allspice
4 garlic cloves, grated or minced
2 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 honey
1 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)
34
ROAST CHICKEN WITH PLUMS

(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 chickens
on 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 are
golden-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 plums
and 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.
35
ROASTED BUTTERNUT SQUASH

AND CARAMELIZED LEEK HASH OVER FARRO
preparation time: about 45 minutes
serves 4
1 cups farro
1 cups water
1 tablespoons vegetable stock concentrate
24 ounces butternut squash, peeled & cut into inch cubes
2 leeks, halved lengthwise & thinly sliced
2 sprigs fresh mint, chopped
2 ounces pepitas (roasted pumpkin seeds)
cup feta cheese
Preheat oven to 400 degrees F. Place the farro in a medium pot over medium heat with 1
cups 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 and
pepper. 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 cook
for 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!
36
ROASTED CHICKEN WITH

POTATOES, ARUGULA, AND GARLIC YOGURT
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 cumin
4 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 needed
Lemon 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 toss
to 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 in
a 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.
37
SALMON WITH ANCHOVY-GARLIC BUTTER

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
Four 6-to 8-ounce, skin-on salmon fillets
2 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 and
pepper.
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 to
oven. 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 on
plates 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.
38
SAUTED CALFS LIVER WITH BACON AND RADICCHIO

serves 4
3 thick slices bacon (3 ounces) cut into 1-inch pieces
1 large onion, thinly sliced
1 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 honey
1 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 are
tender, 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 a
serving 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 radicchio
mixture. Garnish with parsley and serve over polenta, if desired.
39
SCALLOP GUMBO
from Mark Bittman in The New York Times
via Sue Gilbert
serves 6
cup extra-virgin olive oil
2 tablespoons butter
cup flour
1 onion chopped
1 green pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt
Black pepper
2 to 3 cups vegetable or chicken stock
2 cups chopped tomatoes with juice (canned is fine)
1 tablespoon fresh thyme or 1 teaspoon dried
1 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 20
minutes. 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 flavors
meld. 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.
40
BILLS CHEESECAKE
submitted by Bill Maddix
preparation time: overall 1 to 2 hours
serves 12 to 16
8 Graham crackers (16 squares)
stick butter, softened
cup brown sugar
2 8-ounce bricks of cream cheese, softened
5 eggs
1 cup sugar
2 teaspoons vanilla extract, divided
1 pint sour cream
cup sugar
For the crust: Using a food processor, combine Graham crackers, butter, and brown sugar
until 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, gently
mix 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 the
edges 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, gently spoon 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 the
first 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.
41
CLEMENTINE CAKE
from Food Network by 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 eggs
1 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 parchment
paper.
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 the
top 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.
42
HONEY-WALNUT COOKIES
by 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
43
INDIAN PUDDING
via Sue Gilbert
serves 8
Butter for baking dish
4 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 over
medium-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 to
scramble) 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.
44
MINI RHUBARB-GINGER CROSTATAS

from 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 ginger
1 teaspoon vanilla extract
1 tablespoon whipping cream
Make dough: Put flour, granulated sugar, and butter in a food processor and pulse until
butter resembles coarse crumbs. Add egg yolk and pulse until combined. Add cream 1
tablespoon 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 saucepan
and 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. Serve
warm 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.
45
SUPER EASY APPLE CAKE LA MODE

by Irene Tibbits
serves 12
4 ounces butter, or cup
4 ounces sugar, or approximately a scant cup
2 eggs
5 ounces flour, or approximately 1 cups
1 teaspoon baking powder
4 small apples
1 tablespoon cinnamon
cup nuts, chopped
1 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.
46
BAKED EGGS ON A BED OF ROASTED TOMATOES

from Yummy Supper Blog
via Karen Lonergan
serves 4
3 cups sweet cherry tomatoes, halved
cup grated Parmesan cheese
2 tablespoons plus 1 teaspoon chopped fresh basil leaves
Sea salt
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 the
tomatoes, carefully pour off a little liquid.) Top the tomatoes with Parmesan, drizzle with
olive 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.
47
BREAKFAST PIZZA
submitted 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 Dough
1 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!
48
CUSTARDY OVEN PANCAKE WITH MIXED BERRIES

from Sunset Magazine, May 2011
preparation time: about 1 hour
serves 6
4 large eggs
5 tablespoons honey, divided
1 teaspoon lemon zest
teaspoon salt
1 cup flour
2 cups milk
2 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 425
degrees 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 serve
the rest on the side. Cut pancake into wedges.
49
EASY ZUCCHINI BREAD

adapted from Food & 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 pan
1 cups all-purpose flour
1 teaspoon cinnamon
teaspoon salt
teaspoon baking soda
teaspoon baking powder
cup canola oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 pound zucchini, coarsely shredded (the bigger the zucchini the juicier making it extra
moist)
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.
50
SAGE FRITTATA
from The New York Times, adapted from La Zucca Magica, Nice
serves 4 to 6
6 eggs
1 tablespoon grated Parmesan cheese
2 tablespoons day-old bread crumbs soaked in cup whole milk
12 sage leaves, chopped
Salt
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 are
browned and top almost firm, about 8 minutes. Turn, slide frittata onto a plate, cover it with
another plate, invert plates, and slide frittata back into pan. Turn off heat immediately and
serve hot, warm or at room temperature.
51
SOY SAUCE EGGS

from Momofuku Noodle Bar via the Seattle Times and Milk Life Cookbook
submitted by Kathy Lindenbaum
makes 6 eggs
6 tablespoons warm water
1 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 for
exactly 6 minutes and 50 seconds, stirring slowly for the first 1 minutes to distribute the
heat 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-like
exterior. 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 a
couple days for deliciously runny yolks.
To serve, cut the eggs lengthwise in half and season with sea salt and pepper. Or Cool Hand
Luke them to impress your friends.
These eggs are beautiful!
52

2015 Cookbook

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OUR FAVORITE RECIPES

OUR FAVORITE RECIPES 2015

OUR FAVORITE RECIPES 2015

Figs and Boursin Hors dOeuvres

Muhammara (Red Pepper and Walnut Spread)

Savory Parmesan Shortbread Rounds

Tomatoes with Li Hing Mui Vinaigrette

White Bean Dip with Fresh Herbs

Garlic Aioli Potato Salad

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled

Simple Israeli Couscous

Kale Caesar Salad

Pan-Fried Giant White Beans with Kale

Red Cabbage with Walnut and Feta

Chilled Carrot Soup with Cumin and Lime

Seared Broccoli and Potato Soup

Silky Zucchini Soup

Swiss Chard and White Bean Minestra with Rosemary

Chard and Sweet Corn Gratin

Creamy Macaroni and Cheese

Roasted Carrot Salad

Sicilian Eggplant Caponata

PASTA AND RICE

Kalamata Cauliflower Pasta

Shirin Polo (Sweet Rice with Nuts)

Sorrel and Almond Pesto Pasta

Spring Asparagus and Shrimp Risotto with Meyer Lemon

OUR FAVORITE RECIPES 2015

Coconut Shrimp Satay with Shaved Carrot and Cucumber Salad

Easy Broccolini Tilapia Bake

Grilled Moroccan Spiced Pork Tenderloin

Make-in-Advance Cheese Souffl

Pan-Roasted Fish Fillets with Herb Butter

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

Roast Chicken with Plums

Roasted Butternut Squash and Caramelized Leek Hash over Farro

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt

Salmon with Anchovy-Garlic Butter

Sauted Calfs Liver with Bacon and Radicchio

Mini Rhubarb Ginger Crostatas

Super Easy Apple Cake la Mode

Baked Eggs on a Bed of Roasted Tomatoes

Custardy Oven Pancake with Mixed Berries

Easy Zucchini Bread

Soy Sauce Eggs

FIGS AND BOURSIN HORS DOEUVRES

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

SAVORY PARMESAN SHORTBREAD ROUNDS

TOMATOES WITH LI HING MUI VINAIGRETTE

WHITE BEAN DIP WITH FRESH HERBS

GARLIC AIOLI POTATO SALAD

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS,

SIMPLE ISRAELI COUSCOUS

KALE CAESAR SALAD

PAN-FRIED GIANT WHITE BEANS WITH KALE

RED CABBAGE WITH WALNUTS AND FETA

CHILLED CARROT SOUP WITH CUMIN AND LIME

SEARED BROCCOLI AND POTATO SOUP

SILKY ZUCCHINI SOUP

SWISS CHARD AND WHITE BEAN MINESTRA WITH ROSEMARY

CHARD AND SWEET CORN GRATIN

CREAMY MACARONI AND CHEESE

ROASTED CARROT SALAD

SICILIAN EGGPLANT CAPONATA