Zucchini Pesto
Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears! Yes, even in New York City people have gardens (community gardens & rooftop gardens). Here is a nice way to make zucchini that is worth a try.
INGREDIENTS
8 Grated Medium Size Zucchini
1 1/2 Tablespoons Kosher Salt
2 Cups Fresh Basil Leaves
1/2 Cup Olive Oil
3 Tablespoons Pine Nuts
2 Chopped Garlic Cloves
1/2 Cup Grated Parmesan Cheese
3 Tablespoons Butter
In a large size colander combine the zucchini and 1 tablespoon kosher salt. Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well. In a large sauté pan melt the butter over a medium heat. Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl. Stir in the pesto and serve immediately. Serves 4
Okra Tomato Soup
This soup is super fresh and super yummy! If you don’t want to use beef stock then use a vegetable stock.
INGREDIENTS
1 Pound Peeled & Chopped Ripe Tomatoes
1 Cup Water
1 Pound Trimmed Fresh Okra
4 Cups Beef Stock or Vegetable Stock
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
In a heavy pot place the tomatoes and water and bring to a boil. Add the trimmed okra. Reduce the heat to a simmer and cook until the okra is nice and tender. Add the beef stock, kosher salt, pepper, brown sugar and Worcestershire sauce. Simmer for 20 minutes. Remove from the heat and transfer to a large serving bowl. Serves 4
Summer Orzo Salad
I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.
INGREDIENTS
1 Cup Cooked Orzo
1 Tablespoon Olive Oil
3 Large Chopped Shallots
1/4 Cup Fresh Lemon Juice
1 Cup Halved Grape Tomatoes
10 Sliced Radishes
1/2 Cup White Beans
1/2 Cup Chopped Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Prepared Italian Dressing
Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente. I used a fancy black and white orzo, but you can use any kind that you like or have on hand. Drain the orzo and drizzle on the olive oil. Give a good stir so the olive oil coats all of the orzo. Set aside. In a small size bowl place the chopped shallots and pour the lemon juice over the shallots. Let the shallots sit in the lemon juice for about 10 minutes. In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper. Drizzle the dressing over the vegetables and mix well. In a large size serving bowl add the orzo. Drain the shallots and discard the lemon juice. Add the shallots to the orzo and give a good stir. Now add the vegetable and dressing mixture and combine well. Finally add the chopped basil and give another good stir. Cover with plastic wrap and place into the fridge for 2 to 4 hours. You can make this ahead and let it sit in the fridge overnight. If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist. When you are ready to serve remove from the fridge and serve immediately. Serves 6
Marinated Cucumber & Onion Salad
I love this salad. It’s easy to make and makes a great side dish. If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker. This way it will keep more of a crunch. You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice. I’ve made this salad with red onions as well.
INGREDIENTS
1/3 Cup Rice Vinegar
3 Tablespoons Chopped Fresh Mint
2 Tablespoons Honey
1 Tablespoon Sugar
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 1/2 Cups Sliced Cucumber
1 Cup Sliced Onion
In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper. Wisk until the sugar dissolves. Add the cucumber and onion slices. Toss well and cover with plastic wrap. Place in the fridge for 4 or more hours. While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated. Remove from the fridge and serve. Serves 4
Red Pepper & Cucumber Salad
Summer is here and I tend to want to eat a bit lighter during these warm months. Here is a good side salad. If you want to make it a main meal then add sautéed chicken, shrimp or tofu.
INGREDIENTS
1 Garlic Clove
1 Diced Large Shallot
1 Seeded and Diced Jalapeno Pepper
4 Tablespoons Freshly Squeezed Lime Juice
1/2 Cup Olive Oil
1 Large Seeded and Diced Red Pepper
1 Large Peeled and Diced Cucumber
1/2 Cup Chopped Cilantro
3 Sliced Ripe Avocados
1/2 Teaspoon Kosher Salt
Pound the garlic clove to a smooth paste. Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl. Let sit for 10 minutes. Add 1/2 cup olive oil and stir to combine. Place the red pepper, cucumber and chopped cilantro into a medium size bowl. Pour half of the garlic vinaigrette into the bowl of red pepper mixture. Stir to combine well. Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado. Spoon the red pepper mixture on and around the avocado. Serve immediately. Serves 4 as a side salad or 2 as a main dish.
Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board. Use a sharp knife and cut just to the right of the stem and along one side of the pepper. Remove just the flesh and not the seeds. Rotate the pepper a quarter turn and then slice again. Continue to turn and slice until you have four seedless slices. Throw away the seeds and core.
Peas & Cipollini Onions
I love peas and this dish is a favorite of mine. Featuring cipollini onions it makes a beautiful presentation.
INGREDIENTS
1 Cup Peeled Cipollini Onions (8 Ounces)
1/2 Cup Butter
1/4 Cup Water
1 Teaspoon Kosher Salt
2 Teaspoons Chopped Basil
2 Teaspoons Chopped Cilantro
1/4 Teaspoon Freshly Ground Pepper
2 Packages Organic Frozen Peas (10 Ounces Each) Thawed
2 Cups Shredded Cabbage
In a medium size pot bring 6 cups of water to a boil. Add the peeled cipollini onions and cook for only 3 minutes. Drain and rinse in cold water. Set aside. In the same pot melt the butter over a low heat. Add the cipollini onions, water, kosher salt, basil, cilantro and pepper. Stir and cook for 2 minutes. Add the thawed peas and the shredded cabbage. Give a good stir and cook for 10 minutes over a medium heat. Remove from the heat and transfer to a serving bowl. Serve warm. Serves 6
Hint: I sometimes like to cheat and buy pre-peeled cipollini onions. Sometimes a gal just gets a bit lazy!
Caraway Beets
Coming from a Czech background I grew up eating lots of beets and caraway seeds. Here is a simple, but delicious beet dish that you’ll love if you’re beet lover.
INGREDIENTS
2 Cups Cooked Beets
2 Tablespoons Butter
1 Tablespoon Lemon Juice
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Teaspoon Caraway Seeds
1/4 Cup Sour Cream
Preheat your oven to 350º F. In a medium size bowl combine the butter, lemon juice, kosher salt, pepper, caraway seeds and sour cream. Place the cooked beets in a medium size Dutch oven and pour the sour cream mixture over the beets. Give a good stir to combine, place the lid on and put in the oven for 30 minutes. Remove and transfer to a serving bowl. Serve warm. Serves 4
Smoked Okra
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.
Asparagus With Toasted Almonds
Barbeque season is officially here although I fire up the barbeque all year round. While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides. Here is a great side dish that even makes a nice light lunch.
INGREDIENTS
1 Large Bunch Asparagus
1/2 Cup Toasted & Sliced Almonds
4 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
Zest of 1 Lemon
1/4 Cup Chopped Fresh Dill
1/4 Cup Chopped Fresh Parsley
1/4 Cup Grated Pecorino Cheese
In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat. Stir in the almonds and cook for a couple of minutes. You will want them to turn color, but not too dark or burnt. Remove from the oil and place on paper towels to dry. Snap off the woody bottoms of the asparagus. Wash and dry the asparagus. Cut the asparagus spears into thirds or leave whole. Place the asparagus in a medium size bowl and coat with the rest of the olive oil. Place the asparagus in a large size sauté pan over a medium high heat. Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm. Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest. Combine well. Finish off with grated pecorino cheese. Transfer to a serving bowl. Serves 4
Asian Asparagus
Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors. Spice up your spring asparagus and serve as a main meatless dish.
INGREDIENTS
1 1/2 Pounds Trimmed Asparagus
2 Tablespoons Grapeseed Oil
6 Dried Red Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Chinese Chile Paste
2 Teaspoons Grated Garlic
2 Teaspoons Grated Ginger
1/2 Teaspoon Grated Orange Zest
1 Chopped Jalapeño Pepper
3 Teaspoons Sesame Oil
1/2 Cup Chopped Cilantro
4 Slivered Green Onions
2 Tablespoons Toasted Sesame Seeds
Wash and snap off the asparagus bottoms. Cut the asparagus into 2 inch pieces. Place a wok or a heavy sauté pan over a high heat. Add the grapeseed oil. Add the dried peppers and cook until they sizzle. Add the asparagus. Toss well to coat in the oil. Add the salt and pepper. Sauté for 1 minute. Add the chile paste, garlic, ginger, orange zest and jalapeño peppers. Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat. Remove from the heat and transfer to a serving platter. Drizzle the asparagus with the sesame oil. Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds. Serves 4
