Mediterranean Charcuterie Board
Healthy Carrot Cucumber Rolls
Healthy Carrot Cucumber Rolls
2 medium cucumbers
1 large carrot
100 grams (3,5 oz) cream cheese
¼ teaspoon seasoning (Curry Powder, Celery Powder, etc.)
Wash and dry the carrot and cucumbers. Gently peel the cucumbers into strips with a vegetable peeler. Leave the skin aside and continue peeling. If you have a hard time peeling because of the seeds, turn over the other side and start peeling from there. Set aside the cucumber strips. Peel the carrot with a vegetable peeler. Set aside. Combine cream cheese and curry powder in a small bowl with a spoon. Center carrot strip over cucumber strip. Take one teaspoon of curry cream cheese and using a knife, lay it as much as you need on wide end of the carrot. Roll the carrot cucumber strips tightly and secure with a toothpick.
Brie-Brioche Toast
Brie-Brioche Toast
1 (12-oz) pkg soft brioche baguette
½ cup salted butter, melted
1 (12-oz) pkg thick-sliced bacon, chopped
1 (8-oz) pkg sliced mushrooms, chopped
4 cloves garlic, minced
1 T. chopped fresh thyme (plus more for garnish)
1 (8-oz) round brie cheese, thinly sliced
½ (4.3-oz) container pomegranate arils
Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.
Pina Colada Fruit Leather
Pina Colada Fruit Leather
1 pineapple, cored and cut into chunks
2 Tablespoons orange juice
1 (14-ounce) can coconut milk, unshaken
1/4 cup maraschino cherries, sliced in half
Preheat the oven to its lowest setting, about 170° F. Line a rimmed baking sheet with a silicone mat or wax paper. Set aside. In a blender, combine the pineapple and orange juice. Open the can of coconut milk, scoop the cream off the top and into the blender. It should be about 74 cup or so. Blend the mixture until it is pureed. Place a medium saucepan over medium heat, add the fruit puree, and cook until it reduces by half, about 20 minutes. Remove from the heat when it measures about 2 cups. Pour the mixture onto the prepared baking sheet. Tilt the sheet to all four corners to evenly cover it with the puree. Sprinkle the cherries across the top of the puree. Bake until tacky, checking for doneness every 30 minutes, about 2 to 3 hours. Remove from the oven and let cool completely. Peel the sheet from the liner, and slice into strips. Stack strips with wax paper in between, or roll up each strip.
Field Mushrooms Stuffed with Taleggio and Prosciutto
Field Mushrooms Stuffed with Taleggio and Prosciutto
2 tablespoons olive oil, plus extra to drizzle
2 red onions, thinly sliced
6 field mushrooms, stalks trimmed
1/3 cup roughly chopped sundried tomatoes, drained
8 prosciutto slices, cut into strips
250g Taleggio cheese (from delis), sliced
1 tablespoon chopped flat-leaf parsley leaves
Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.
Santorini Tomato Fritters
KATY BESKOW’S Santorini Tomato Fritters
3 T. plain (all-purpose) flour
1 tsp baking powder
1 tsp dried oregano
300g (10oz) cherry tomatoes, roughly chopped
handful of flat-leaf parsley, finely chopped
pinch of sea salt and black pepper
4 T. sunflower oil
Method
In a mixing bowl, stir together the flour, baking powder and dried oregano. Stir in the tomatoes and flat-leaf parsley, then season with sea salt and black pepper. Add 50ml (2fl oz) cold water and stir to form a thick batter. Heat the oil in a frying pan until hot. Add in T. of the batter (up to four at a time, to avoid the fritters touching and merging) and cook for 1 minute until golden and crisp, then carefully flip the fritters and cook on the other side. Drain on paper towels or a clean dish towel, then repeat the cooking process until all of the batter has been used. Serve hot.
Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt
Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt
1 buffalo mozzarella ball, drained from its liquid
2 slices dried fruit country loaf
A few spoonfuls of fig preserves – blackberry or currant jams work nicely too
A few pinches of pink peppercorn salt – to your taste (see directions)
Good olive oil, for the toast
Pink peppercorn salt blend is as it sounds: mix together 2:1 pink peppercorns and French grey salt. With your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout. Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°. It will take about 7-10 minutes to achieve golden crispness. Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn salt to finish, with extra available as needed.
Berkshire Blue Cheese Samosas
Berkshire Blue Cheese Samosas
3 sheets Tunisian brick dough or puff pastry
¼ stick unsalted butter, melted
2 medium onions, finely chopped (roughly 2 cups chopped)
2 T. olive oil
Salt and pepper to taste
1 tsp. dried thyme
1 pound Berkshire Blue Cheese, thinly sliced
2 T. extra-virgin olive oil
1 T. balsamic glaze
Fresh arugula or baby greens, to serve
Toasted pumpkin seeds for garnish (optional)
Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.
Holiday Popcorn Balls
Holiday Popcorn Balls
6 T. unsalted butter
1 10-ounce bag mini marshmallows
1/4 C. brown sugar
8 C. popped salted popcorn
Unsalted butter
Melt the butter in a large heavy stockpot. Add the marshmallows and the sugar and stir until melted. Remove from the heat and stir in the popcorn. Butter your hands and shape the balls into desired sizes. Set on a parchment paper or silicone-lined cookie sheet to set.
For PEANUT BUTTER POPCORN BALLS, reduce the butter to 4 T. and add 1/3 C. creamy Peanut Butter.
*To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute the color evenly, then pour the marshmallow mixture over the popcorn as instructed above.
Fried Tortilla Strips with Lime
Fried Tortilla Strips with Lime
10 corn tortillas
1/2 C coconut oil (or avocado oil)
1/2 C coconut shortening*
Fine salt (not kosher salt)
2 T Lime juice (fresh-squeezed or bottled)
Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried.
Corn Bites
Corn Bites
2 T. butter
2 T. of all-purpose flour
1 cup milk
Salt and pepper to taste
2 cups corn kernels
1 egg
1/2 cup Cotija cheese, grated
1 ½ cup breadcrumbs (panko)
Oil in spray
Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk and constantly mix to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they combine. Remove from the heat and add the eggs and cheese; continue mixing for 2 minutes. The residual heat will cook the egg. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact. Heat the oven to 450° F. Cover an oven tray with parchment paper. Using your hands, form the bites into disks. Cover with panko on all sides and place in a previously prepared tray. Spray with oil. Place in the oven for 10-15 minutes or until the bites are golden. Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.
Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives
Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives
1 16 oz can of pitted Kalamata olives
1 cup of Gorgonzola cheese
3 to 4 medium size red sweet peppers, roasted
1 loaf of crispy Italian bread, thinly cut into 1/4 inch slices
1/2 cup extra virgin olive oil
3 garlic cloves, roasted
1 large bunch of Italian parsley
Preheat oven to 375. Cut peppers lengthwise and remove seeds. Place on a cookie sheet or baking pan and brush with olive oil. Roast until blackened. Place in a brown paper bag to cool and let the skin fall off. At the same time, roast the garlic cloves until soft. In a food processor, put gorgonzola, olives, roasted peppers, and roasted garlic. Pulse on slow speed and slowly add the olive oil until blended but not too soft. Brush bread with olive oil on both sides and toast in oven on a baking sheet until golden. Spread some of the mixture on the top of each slice and garnish with a sprig of parsley.
Holiday Pesto & Sun-Dried Tomato Crostini
Holiday Pesto & Sun-Dried Tomato Crostini
1 La Brea Bakery French Baguette
extra-virgin olive oil
2-3 large cloves garlic
cream cheese
pesto
finely minced sun-dried tomatoes
Preheat the oven to 400°F. Cut the baguette on the bias into 1/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette slices have cooled just enough that you can touch them without burning yourself, rub the top of each slice with garlic. You won’t be able to see that anything is happening, but tiny bits of garlic will rub off on the crispy bread, and eventually, the garlic will get smaller. Allow the garlic-rubbed crostini to cool completely. Top each crostini with cream cheese, then pesto, then sun-dried tomatoes. Serve immediately.
Long Leek Pie
Long Leek Pie
4 sheets all-butter puff pastry
3 leeks
¾ cup white wine
butter
a few thyme sprigs
Salt and freshly ground pepper
½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche
1 egg white, loosely beaten
Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimeters inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche). Bake for about 25 minutes at 400°F. The edge will rise and become browned.
Pickled Shrimp
Pickled Shrimp
1 pound large (21– 25 count) shrimp, peeled and deveined
6 cups water
2 1/2 tsp. kosher salt, divided
1/2 medium red onion, peeled and thinly sliced
1/4 cup capers
2 T. lemon juice (from about 1 lemon)
1/4 cup apple cider vinegar
1/4 cup olive oil 2 T. water
2 cloves garlic, minced
1/2 tsp. red pepper flakes
In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool. Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 T. water, garlic, the remaining 1/2 tsp. salt, and red pepper flakes. Add the shrimp and refrigerate overnight.
Avocado Goddess Dip
Avocado Goddess Dip
1 avocado, peeled and pitted
1/2 cup mayonnaise
1 clove garlic, smashed
2 T. lemon juice (from about 1 lemon)
1/4 cup chopped green onion
1/2 cup flat-leaf Italian parsley
1/2 cup fresh basil leaves
1/4 tsp. kosher salt Freshly ground black pepper
Combine all ingredients in a blender or food processor until smooth. Store refrigerated. Delicious with zucchini-carrot pancakes or simple vegetable crudites.
Green Olives with Spicy Breadcrumbs
Green Olives with Spicy Breadcrumbs
1/4 C. extra virgin olive oil
2 T. fresh chopped parsley
1 garlic clove minced
Pinch crushed pepper
2 C. green olives such as Sicilian, drained, rinsed and patted dry
1 T. red or white vinegar
1 C. plain dry breadcrumbs.
IN a medium skillet over medium heat, add the oil with the parsley, garlic, red pepper and cook until fragrant. Add the olives to the pan with the vinegar and cook while stirring until the olives are warm and the vinegar evaporated, about three minutes. With a slotted spoon, transfer the olives to a serving bowl.
Add the breadcrumbs to the pan and cook while stirring constantly, until evenly toasted, about three minutes. Toss the olives with the breadcrumbs and serve warm.
Prosciutto-Wrapped Shrimp
Prosciutto-Wrapped Shrimp
1 small log (4 ounces) goat cheese
1 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chervil
1 garlic clove, minced
Salt and pepper, to taste
12 large shrimp, peeled, tail-on and butterflied
12 thin slices of prosciutto
2 T. extra-virgin olive oil
Drizzle of White Truffle Oil
In a small mixing bowl, blend the goat cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one T. of the filling in the butterfly-cut of each shrimp. Wrap each shrimp tightly with one piece of prosciutto. In a sauté pan heat the olive oil over medium-high heat. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp cook through. Remove the shrimp from the pan and place on a large serving plate. Drizzle the shrimp with truffle oil and serve warm.
Pistachio, Blue Cheese & Fig Puff Pastry Twists
Pistachio, Blue Cheese & Fig Puff Pastry Twists
1 package frozen puff pastry, thawed
1 egg
1 T. cold water
3/4 C. fig preserves
3/4 C. crumbled blue cheese
1 1/4 C. pistachios, toasted
Preheat the oven to 400ºF. Unfold the puff pastry sheets onto a lightly floured work surface. Roll out both sheets just enough to smooth out the creases (the pastry sheets will only increase in size about an inch on all sides after rolling out). Beat the egg and water and set the egg wash aside. Spread the fig preserve evenly over one pastry sheet. Sprinkle the blue cheese and 3/4 C. pistachios over the preserves. Lay the second pastry sheet over the top. Brush the top of the pastry with the beaten egg. Sprinkle 1/4 C. chopped pistachios over the egg wash, lightly pressing the nuts into the pastry. Turn the pastry over and repeat with the egg wash and remaining pistachios. Cut the pastry across the shortest width into 1/2-inch strips. Twist each strip and lay 1/2-inch apart on a silicone baking mat or parchment paper-lined baking sheet. Bake for 15 minutes or until puffed and golden.
Pear and Pomegranate Salsa Graphic
Fava Bean and Green Garlic Crostini Infographic
Roasted Red Pepper & Pine Nut Beef Rollups
Roasted Red Pepper & Pine Nut Beef Rollups
2 T. (18 g) pine nuts
1/2 roasted red pepper, drained
2 ounces (55 g) deli roast beef, cut in 3 slices
3 T. (45 g) Boursin cheese
Put a small skillet over medium-low heat and stir the pine nuts in it until they’re lightly golden, 4 to 5 minutes. Remove from the heat. Cut your half-roasted red pepper into three long strips. Lay a slice of roast beef on a plate. Spread a T. of Boursin on it. Lay a strip of red pepper along one end, and sprinkle pine nuts alongside it. Roll the whole thing up with the red pepper and pine nuts in the center. Repeat with the remaining ingredients.
Fried Green Plantains with Avocado Black Bean Salsa
Fried Green Plantains with Avocado Black Bean Salsa
Juice of 1 lime or 1/2 lemon
1 large or 2 small garlic cloves, minced
1/4 cup (60 ml) olive oil
1 T. chopped fresh cilantro
Salt and freshly ground black pepper
1 large avocado, diced
1 cup (about 175 grams) diced papaya, mango, or pineapple
1 cup (250 grams) cooked black beans, drained and rinsed
3 firm green plantains
Vegetable oil, for frying
Salt
Whisk the lime juice, garlic, olive oil, cilantro, and salt and pepper in a small bowl. Put the avocado, papaya, and black beans in a larger bowl. Season with salt and pepper and toss with half of the dressing. Taste for seasoning and set aside. Cut off the ends of each plantain so that a small amount of the inner vegetable is exposed. From here, there are many ways to remove the skin. You might be able to peel it with your fingertips, first making a slit from top to the bottom and opening the plantain from the side. You might find it easier to remove the skin in neat sections if you make a few slits down the side. Or, if you have a tough one, you might just use a sharp knife to pare the peel away. If any green skin remains, scrape it off with your knife. Cut each plantain into six to eight 1-inch pieces. Heat 1 inch of oil in a medium-sized heavy skillet over medium-high heat to 325 degrees. If you don’t have the right kind of thermometer, I find plantains forgiving of inexact frying temperatures. As long as they’re not taking more than 5 minutes in the first frying, or not blackening before 2 minutes, you’re probably in a good-enough range. Add about one plantain’s worth of pieces to the oil, and cook, turning as needed, until they are just a little bit darker in color and hollow sounding when lifted from the oil and tapped, 3 to 5 minutes. Drain them on a large paper-towel-lined plate. Repeat with the remaining plantains in two batches. Using a heavy skillet or the underside of a can, press down on the still-hot fried plantain chunks until they make 2-to-3-inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 minute more per side. Drain again, and immediately season with salt. Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.
Shell Bean & Microgreens Crostini
Shell Bean & Microgreens Crostini
1 cup cooked shell beans
½ cup extra virgin olive oil (divided)
¼ cup grated Parmigiano Reggiano
¼ teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Salt and pepper to taste
1½–2 cups microgreens (broccoli, sunflower, or arugula)
1 baguette
1 garlic clove, halved crosswise
Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add ¼ cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and purée until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into ¼-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using ¼ cup olive oil and sprinkle with salt and pepper. Place in 350° oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.
Beet and Avocado Tartine with Perfect Instant Pot Beets
Beet and Avocado Tartine with Perfect Instant Pot Beets
3 to 4 medium-sized beets, see notes
3 to 4 cooked beets, skins removed
flaky sea salt, like Maldon, or kosher salt
white balsamic vinegar
1 to 2 ripe avocados
squeeze of lemon
4 slices quinoa-flax bread or other seedy bread
handful or arugula or pea shoots or micro greens
drizzle olive oil
Place steamer insert and 1 cup water in the inner pot of your Instant Pot. Place beets on top of steamer insert. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 35 minutes. When the time has lapsed, allow the pressure to release naturally for 10 minutes, then turn the valve to venting, carefully remove the lid, carefully remove the beets. A knife should insert into the flesh of the beet easily. If it doesn’t, return beets to pot and cook 5 to 10 minutes longer. Let beets cool for about 5 minutes or until you are able to handle them. Slice off the root end. Use paper towels to rub off the skin. Thinly slice the beets. I like to do this on a mandoline, but if this makes you nervous, simply slice the beets thinly with a knife. Transfer them to a shallow bowl and while they are still warm, season them with salt and douse them with vinegar. Set them aside. Halve the avocado, remove the pit, transfer the flesh to a bowl and mash with a pinch of sea salt and lemon to taste. Depending on the size of the avocados, you may need 1 or 2. Taste this mixture — it should taste well seasoned, so adjust with salt and lemon as needed. Place slices of bread in a toaster or stick them under the broiler (watching closely) until they are lightly toasted. Spread the avocado mash evenly across each slice of toast. Stack the slices of beets into 3 or 4 small piles. Point the tip of your knife into the center of the top beet on one of the stacks, then slice straight down through the stack. Repeat with the remaining stacks. Twist each beet into a little horn and nestle onto each avocado-smeared slice of toast until each slice of toast is covered with the beets. Sprinkle a tiny amount of greens over each toast. Drizzle with olive oil. Serve.
Garlic Mustard & Olive Oil Bread Dip
Garlic Mustard & Olive Oil Bread Dip
2 cup of leaves Garlic Mustard (and blossoms if available)
1 cup of olive oil (and 3 extra tablespoons)
2 tablespoon of lemon juice
1 tsp. of sea salt
3-4 tablespoons of parmesan cheese (or more if you’d like!)
1 clove garlic (optional if you want it extra garlicky)
Directions
Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.
Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto
Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto
2 garlic cloves, smashed
2-3 Tablespoons olive oil
Pinch of crushed red pepper flakes
4 individual pizza crust(s)
1 pound of thin asparagus spears
2 Meyer lemons*, thinly sliced
1 cup good quality prepared pesto
1 cup ricotta cheese
2 pieces of prosciutto, fried crispy and coarsely chopped
Fresh grated Parmesan Cheese
Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse. Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat. Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface. Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks. While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices. Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes. Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!) (* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use small, soft skinned lemons)
Tortellini Caprese Bites
Tortellini Caprese Bites
1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
Basil Vinaigrette
Optional, pitted Black Olives
Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.
Cucumber Avocado Toast
Cucumber Avocado Toast
2 pieces sourdough bread, toasted
2 tablespoons Rice Vinegar
½ teaspoon Soy Sauce
1 teaspoon Sesame Oil
½ lime, juiced
1 teaspoon olive oil
¼ cucumber, thinly sliced with a mandolin
1 avocado, thinly slices
½ teaspoon sesame seeds
Salt and pepper to taste
As your bread is toasting, combine rice vinegar, soy sauce, sesame oil, lime juice, and olive oil into a bowl and add the cucumber, tossing to coat. Allow this to sit for 3-5 minutes. Once the toast is toasted to your liking, fan half of the avocado onto each piece of toast. Place marinated cucumber ribbons onto the avocado and drizzle remaining dressing over the top. Sprinkle with salt and pepper and sesame seeds to your taste.
Parmesan, Oregano and Pine Nut Melts
Parmesan, Oregano and Pine Nut Melts
2 cups fresh Parmesan cheese finely grated (see notes)
1 T. flour
½ tsp. oregano see notes
1 T. pine nuts
Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats. If your Parmesan isn’t fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. Recipe Notes: For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.
I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.
Crispy Goat Cheese Poppers with Honey
Crispy Goat Cheese Poppers with Honey
1/3 cup all purpose flour
1/2 tsp. black pepper
1 large egg
1/2 tsp. kosher salt
2/3 cup panko breadcrumbs
1 (11 oz.) log soft goat cheese
for frying:
2 cups oil (grapeseed, canola or veg oil)
for garnish:
1 T. honey
2 T. minced fresh chives
In a medium bowl, combine flour and black pepper. In a separate bowl, whisk egg, salt and 2 tablespoons water. In a separate bowl, add panko. Roll goat cheese into 24 (1-Tablespoon size) balls. Roll each ball in flour, then egg, then panko crumbs, coating evenly. Freeze 20 minutes, or until firm. When ready to cook, set a deep saucepan to medium-high heat. Heat oil to 350 degrees F. Fry goat cheese in batches, 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon to a paper towel lined plate. Arrange goat cheese poppers on a platter. Drizzle with honey and sprinkle with chives. Serve immediately.
Cranberry Poblano Salsa
Cranberry Poblano Salsa
1 red bell pepper
1 poblano chili
1/2 cup sugar, plus more if needed
1/2 cup orange juice
1/4 cup water
12 ounces cranberries
2 T. grated orange peel
1/4 cup chopped toasted pecans
1/4 cup chopped fresh cilantro
Pinch cayenne
Salt
Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a T. at a time.
Once the peppers are ready, stir them into the cranberry salsa along wit the orange peel, pecans, cilantro, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.
Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette
Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette
¹⁄³ cup fresh raspberries
¹⁄³ cup chopped shallots
¼ cup raspberry vinegar
½ cup olive oil
Salt and freshly ground black pepper
¹⁄³ cup mascarpone cheese
1 tsp. minced canned chipotle chiles in adobo sauce
½ tsp. minced fresh thyme
12 fresh squash blossoms, pistils removed
Vegetable oil, for frying
½ cup all-purpose flour
Beer Batter
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup dark Mexican beer
Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside. Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve. Prep Beer Batter: Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using. Tip: No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.
Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint
Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint
1 large garlic clove, finely chopped
1 T. fresh lemon juice
½ pint grape tomatoes
½ tsp. kosher salt
½ tsp. dried mint
1 T. extra-virgin olive oil
1 cup ricotta or cottage cheese
Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.) Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two. Divide the cheese between two bowls and spoon the tomato mixture on top.
Herbed Lemon Cheese
Herbed Lemon Cheese
1 quart whole or 2% milk
¼ cup freshly squeezed lemon juice
¾ tsp. minced fresh chives
½ tsp. minced Italian parsley
¼ tsp. minced fresh thyme
1 clove garlic, grated
Kosher salt
Freshly ground black pepper
Gently heat the milk to 180ºF. Add the lemon juice and stir slowly until the milk separates into curds and whey. Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl. Gather the corners of the cheesecloth together over the curds and tie with butcher’s twine. Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency. Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper. Form the cheese into a wheel and wrap in plastic wrap. Refrigerate overnight before serving.
Radish Butter
Radish Butter
2 bunches large red radishes (around 20) grated on the large holes of a box grater
1/3 cup extra virgin olive oil
2 T. finely diced red onion
1 large clove garlic, minced
Salt and pepper to taste
After grating the radish, pat with paper toweling to dry it a bit. In a large sauté pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and sauté over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.
Generously season with salt and add a little pepper. (I used 1 tsp. salt and 1/2 tsp. pepper) Use your judgement Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.
Air Fryer Garlic Parmesan Chicken Wings
Air Fryer Garlic Parmesan Chicken Wings
12 wings
1/2 stick butter
1/2 cup freshly grated Parmesan cheese
1 tsp salt
juice from 1/2 lemon
1 tsp garlic salt
parsley
Melt together butter, Parmesan, salt, lemon juice and garlic salt in microwavable bowl for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Toss wings in butter sauce. Place wings into air fryer
Sprinkle with additional garlic salt. Heat in Air Fryer at 350 for 11 min. Open Air Fryer and turn all wings and rotate them in the fryer. Heat in Air Fryer at 400 for 10 min more. Sprinkle with parsley.
Fried Squash Blossoms with Mint and Goat Cheese
Fried Squash Blossoms with Mint and Goat Cheese
For the blossoms:
14 to 16 large zucchini squash blossoms
3/4 cup/6 ounces fresh soft goat cheese or whole-milk ricotta
1/2 cup/4 ounces mascarpone or crème fraîche
1/2 cup grated Parmesan cheese, divided
1 to 2 T. fresh chopped mint and basil, plus more for garnish
Sea salt and fresh ground black pepper, to taste
For the Batter and Frying:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 egg, lightly beaten
About 1/2 cup chilled seltzer or other unflavored sparkling water
About 3/4 cup vegetable oil, for frying
Optional: fresh tomato sauce, for serving
Carefully open each blossom and remove stamen; set aside. Combine goat cheese (or ricotta) with mascarpone (or crème fraîche) and 1/4 cup of the Parmesan. Stir in mint and basil and season with salt and pepper. Gently stuff blossoms with cheese-herb mixture, twisting end of blossom to close. NOTE: You might have some cheese mixture leftover; if so, stir into a pasta sauce or spread on toast and eat with tomatoes. Make batter by combining flour, cornstarch, and baking powder with remaining 1/4 cup Parmesan cheese. Whisk in beaten egg and sparkling water, adding a bit at a time, until batter is well-combined and is the consistency of heavy cream or a loose pancake batter. Pour oil to about a half inch into a large (10-inch) heavy skillet and heat to about 365° (or until oil begins to shimmer but not smoke; add a bit of batter to test oil. The batter should bubble and float). Fry blossoms, in two batches, if necessary, turning over once until golden, about 2 minutes total time. Place on a paper-towel-lined cooling rack or plate. Sprinkle while hot with a bit of Parmesan or salt, such as Maldon or other finishing salt. If serving with sauce, spoon some fresh tomato sauce on bottom of plate and top with squash blossoms. Eat at once. Notes: To prepare blossoms, gently open the blossom (they might tear, but that’s OK) and pull out stamen. Rinse gently and place in a paper towel-lined colander. Pat dry.
Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli
Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli
1 large or 2 small garlic cloves
1 tsp. kosher salt
1 large egg
1 large egg yolk
1 cup extra-virgin olive oil
Finely grated zest of 1 Meyer lemon
2 T. fresh Meyer lemon juice
4 quarts peanut or vegetable oil
3 C. unbleached all-purpose flour
1 cup cake flour
1 large egg
2 C. buttermilk
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. freshly ground black pepper
1 1/2 to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and patted dry
Place the oil in a 6- to 8-quart pot and heat it to 375°F. Sift together the all-purpose and cake flours and place them in a wide bowl or on a platter. Whisk together the egg, buttermilk, salt, and pepper in a large shallow bowl. While the oil is healing, prepare the vegetables, making sure that they are dry before coating. To avoid gluey fingers, use one hand for wet dipping and the other for dry. Working with a few pieces of the vegetables at a time, dip them into the buttermilk mixture, coating them well. Lift them out, letting the excess buttermilk drip off, then drop them into the flour mixture, working quickly to coat them evenly with the flour. Shake off any excess flour and lay the vegetables in a single layer on a large parchment paper-lined baking sheet. Continue until all die vegetables are coated. When the oil is hot, carefully add the vegetables to the pot but do not overcrowd. Fry until golden brown, 2 to 3 minutes. Give the vegetables a stir as they fry, turning any that are browning unevenly. Using a slotted spoon or flat strainer, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the Meyer Lemon Aioli.  Note: Coating 20-25 minutes ahead of time makes the coating adhere better when frying.
Meyer Lemon Aioli
½ C. EVOO
½ C. Olive Oil
1 lg. Garlic Clove
1 tsp. Salt
1 Egg
1 Egg Yolk
Zest from Meyer Lemon
2 T. fresh Meyer Lemon Juice
Combine the extra virgin olive oil and the pure olive oil in a measuring cup with a spout. Place the garlic and salt in the bowl of a food processor. Process until the garlic is finely minced and beginning to liquefy. Add the whole egg and egg yolk. Process for 30 seconds. With the machine running, slowly begin to drizzle in the oil. As the mixture thickens, the oil can be added a little more quickly. Add the lemon zest and lemon juice and process briefly to mix in. Taste for seasoning and adjust as needed. If the aioli is too stiff, add water in ½ tsp. increments to thin.
Tahini Fruit Drip
Tahini Fruit Drip
1 cup plain 2 percent Greek yogurt
3 T. tahini
3 T. honey
Coarse salt
Ground cinnamon
Sliced fruit, such as apples, bananas, strawberries, and mango, for serving
Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.