Salmon and Vegetable Lasagna

Here's the deal - we all want to eat more omega-3's and salmon. But HELP! How many times can you eat grilled salmon a week??

Stop the madness and start incorporating salmon into the casseroles that everyone loves.  But take also one step further and make sure those casseroles max out the veggie content and min the carb content.  Here's an idea using no-boil lasagna noodles which balances carb and veggie.

Oh, OK, Fine.  Opting out from these veggies? Swap your own.  Make this your go-to strata that will keep you fed well not only today but many days from now!
4 cups green beans, trimmed and cut in half
4 cups cauliflower, cut into small pieces

White sauce:

2 Tbsp butter
2 Tbsp canola oil
1/4 cup flour
2-1/2 cups milk
1 tsp dried dill

1-1/2 to 2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 lb mozzarella cheese

1 lb fresh salmon fillet, cut into thin slices
4-6 no-boil lasagna sheets, enough for two layers of a 9x13-inch casserole
12 fresh basil leaves
crushed red pepper flakes (optional)

Preheat oven to 375F.

Bring a medium pot of water to the boil and salt it generously for the veggies. When boiling, add the beans and cook 2 minutes. Add the cauliflower and cook another 2-3 minutes.

You want the veggies only ever so slightly crisp tender - they will continue cooking in the casserole. Drain the veggies and rinse with cold water to stop the cooking. Drain well.

While the veggies cook, make the white sauce. Melt the butter in the canola oil and then add the flour. Whisk continuously for about 3-5 minutes until the mixture smells nutty. Add the milk and turn heat to high. Whisk regularly until the sauce just comes to a gentle boil and thickens. Reduce heat to the lowest simmer and add the dill. Salt and pepper to taste.

Pour one third of the sauce evenly on the bottom of an oiled 9x13-inch rectangular casserole. Sprinkle half the veggies on top.

Scatter half the mozzarella cheese over the veggies and dollop the ricotta cheese about the veggies. Sprinkle with half the parmesan cheese. Now layer the lasagna noodles over the veggies and press down gently.

Layer the salmon on top of the noodles and cover with another third of the sauce.

Cover with another layer of lasagna noodles and again, press down gently.

Finish by layering the remaining veggies on top of the second noodle layer. Nestle the remaining mozzarella cheese into the veggies and top with the remaining sauce and parmesan cheese. Scatter two thirds of the basil leaves over top (reserve the remaining leaves for garnish after baking). Sprinkle with crushed red pepper flakes, if desired.

Cover lightly with aluminum foil and bake for half an hour. Remove the cover and bake for another 30-45 minutes, until the casserole is brown and bubbly.

Serves 6.

Broccoli Rabe with Roasted Cauliflower

You've been avoiding broccoli rabe because its too bitter.  I know.  You can't hide.

Now try this dish.  Adding the honey, and sweetness of yellow peppers, mellows it out beautifully.  And the caramelized cauliflower also adds a smokey sweet note as well. Come out of the broccoli rabe closet.
1 head cauliflower, cut into bite-sized pieces
1 bunch broccoli rabé, trimmed and cut into thirds
2 Tbsp honey
1 yellow pepper, sliced
1 jalapeño pepper, sliced
2 cloves garlic, sliced
dash red pepper flakes

Preheat the oven to 400F. Toss the cauliflower with a bit of olive oil in a large bowl. Salt and pepper to taste. Tip the cauliflower onto a rimmed baking sheet.

Roast for about 30-45 minutes, until the cauliflower is beginning to nicely brown. Stir the cauliflower once during roasting.

Meanwhile, stir fry the peppers and leek in a wok or large pan.

Cook for about 2-3 minutes and then add the garlic and red pepper flakes. Cook another 2 minutes.

Add the broccoli rabe, and cook another 8-10 minutes, until the veggies are cooked but just crisp tender.

Gently fold the cauliflower into the broccoli rabe and turn into a serving bowl.

Serves 6 as a side dish.

Velouté de Potiron au Pommes

A velvety smoooooth soup of pumpkin and apple; a classic fall preparation.  Here I mound a serving of creamy cannelloni beans in the center of a wide shallow bowl and pour the velvety soup around it.  Garnished with pico de gallo fresh salsa, or fresh tomatoes, gives a cool, slightly picante offset to the buttery flavors underneath.  The beans also help make this a complete, satisfying meal.

8 cups potiron squash, peeled and cubed (about 1/3 of a Long Island Cheese squash - reserve remainder for another use)
1 large sweet Vidalia onion, cubed
2 leeks, cleaned, and diced
1 large apple, peeled, seeded and cubed
2 cloves garlic, minced

1 quart chicken broth
2-3 cups water, as needed
1 cup creme fraiche

2 cloves garlic, minced
1 Tbsp fresh rosemary, minced (or 1 tsp dried)
2 cans cannellini beans, rinsed and drained

1/4 cup fresh pico de gallo salsa, or diced fresh tomato

Heat a glug of olive oil in a large soup pot. Add the leek and 1/4 cup water. Cook until the water evaporates and the leek begins to soften, about 5-8 minutes. Add the onion and continue cooking on medium-low heat for another 10 minutes, until the onion softens and browns up just a bit.
Meanwhile, in a separate large non-stick skillet, sauté about 2-3 cups of the squash in a good glug of olive oil. Make sure the squash is in a single layer with some air in between the cubes, or you will boil, instead of brown the pieces.

This cooking is meant to brown up a few of the cubes of squash to add to the caramelization and sweetness of the soup. Not all the squash will be browned (unless you have all day!), just a few representatives, to liven up the flavor.

Cook the squash for about 5-8 minutes and then add the apple and two cloves minced garlic and cook another 5-8 minutes. This browning brings out the apple sugars as well. Make sure there is sautéing going on (with some light sizzling) rather than boiling, which will not flavor the dish much. Add oil to achieve this and/or remove squash to achieve space between the chunks.

Now combine the skillet ingredients into the large soup pot with the onions and leeks. Add the chicken broth and bring to a boil. Reduce to a simmer and cook for an hour.

Meanwhile, heat another glug of olive oil in a medium soup pan and add the other 2 cloves minced garlic and the rosemary.

Cook about 2 minutes and add the cannellini beans. Simmer on low until the soup is ready, stirring often to assure the beans do not stick.

After the squash soup has cooked an hour, pureé the soup with an emersion blender (or use a blender or food processesor - VERY CAREFULLY - as the soup is boiling hot).

Now plate the soup - pile about a cup of beans in the center of each large, shallow bowl. Carefully pour a generous portion of soup around the mountain of beans, but do not cover (the beans should stand high). Garnish with just a bit of pico de gallo salsa, or fresh tomato chunks.

Serves 6-8.

Cook's Note:  I used a so-called "Long Island Cheese" pumpkin, one of the family of cucurbita moschata squash, to which also belongs the butternut squash.  These are popular in Provence, southern France, and most definitely have a richer flavor and color than standard halloween pumpkins (or sugar pumpkins).  Harder to peel, and leaving a bit more waste in the process, they are still definitely worth the effort!  We are seeing them more and more in markets in the fall. As a second choice I'd use a butternut squash.

Pomme de Terre Monique

Patience, Grasshopper.  My mother never studied meditation or Buddhism to my knowledge yet she practiced all the right mindful skills in making this dish, which she always made out of loving kindness.

Browned slowly, quietly, patiently, for a long time, this is simple food, and oh so satisfying.  The outer edges of the potatoes are crispy and slightly salty, while the inner potato has had a chance to transform into a smooth velvety, almost creamy consistency - you can't believe this is just potato.  You can keep it simple with salt - the original Monique.  Or you can do my variation with a bit of aromatics.  Either way they seem like some kind of manna from heaven.

Maybe this is a little gift from heaven she left behind for us to enjoy while we're still on earth.
4-5 Yukon Gold Potatoes (or favorite potato), washed and dried
2 Tbsp canola oil

For variation:
1 small onion, diced
1 Tbsp fresh rosemary
1 clove garlic, minced

Poke holes on several sides of each potato with the tines of a fork. Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes to a cutting board with a towel, and carefully cut potatoes into quarters or eighths - about 1 to 1-1/2 inches. You can cut them lengthwise or widthwise - as you please.

Variation: If making a hash with garlic and rosemary, cut chunks in half yet again (see variation below).

Heat the canola oil in a large non-stick skillet and add the potatoes in one layer. Make sure there is space in between the potatoes. Cook over medium-low heat until one side browns, about 5 minutes. 

You should hear the gentlest sizzle - this should not be done over high heat; the idea is to brown the potatoes and allow them to steam cook gently in the center.

Shake pan gently, without knocking pieces over (this takes practice and you may need tongs to reset pieces). Do not stir the potatoes up - you want a solid browning on each side.

Now methodically flip each piece to another side and repeat. Then methodically flip potatoes to another side and repeat. You might even repeat one more time. Season with coarse kosher salt. This is the classic Pomme de Terre Monique.

Variation: If you like, you can vary to make a bit more flavorful dish with rosemary and garlic. For this variation use the smaller chunks, and add the onions after the first browning side.

Now gently brown the potatoes and onions, stirring only every so often. When the onions are caramelized - about another 10 minutes, and the potatoes have browned up nicely, add the rosemary and garlic. Season generously with coarse kosher salt and freshly ground pepper. Cook another 2-3 minutes. Garnish with fresh rosemary.


Serves 4.

Thai Red Curry Fish with Shrimp

Get more exciting with anyone you're cooking for, with this Thai aromatic seafood number. If you like seafood and you like Thai - this is your dish.
2 tilapia fillets, or about any favorite 1-1/4 lb white fish fillet, cut into 4 portions
1 dozen shrimp, shelled

1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
1 cup shredded carrots
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 tsp crushed red pepper flakes

1 can coconut milk
1 Tbsp fish sauce
1 Tbsp Thai red curry paste
about a cup fresh Thai basil leaves (or regular basil leaves)
5 oz fresh baby spinach leaves
toasted sesame seeds for garnish

Sauté the onion, peppers and carrots in a large skillet for about 10 minutes, until beginning to caramelize. Add the garlic, ginger and peas and cook another 2-3 minutes. Remove from heat.

In a separate non-sktick skillet, heat a bit of canola oil and lay in the fish fillets and the shrimp. Cook gently over medium heat, just enough to brown each side slightly. Remove from heat and set aside.

Add the coconut milk, fish sauce and curry paste to the pepper mixture and return to a slow simmer.

Add half the basil leaves along with the spinach. Toss well with the curry sauce to allow the spinach leaves to wilt.

Plate a portion of fish on each of 4 plates. Top with veggie curry mixture and three shrimp each. Garnish with remaining basil leaves and sesame seeds. Serve with rice.

Serves 4.

Summer Squash and Corn Casserole

This summer our friends had a bumper crop of yellow squash.  Here's a quick way to gratineé with corn, giving the dish a little edge with a tiny bit of creamy rice vinegar dressing.  You can use yellow or white corn, but I would suggest fresh corn on the cob for the sweetness and firmness.  You could also use zucchini or a mix of squash as well.
2 medium yellow summer squash, sliced
kernels from 2 ears fresh corn
1 jalapeño pepper, sliced (optional)
1/3 lb swiss cheese, sliced
1/4 cup bread crumbs

sauce:
4 Tbsp mayo
3 Tbsp seasoned rice wine vinegar

Preheat oven to 375F. 

Lay half the squash in an oiled casserole and sprinkle half the corn over top. Pour half the sauce over the corn, and layer half the chess over top.

Layer half the jalapeño pepper if you are using it.

Salt and pepper to taste. Repeat with the remaining squash, corn and sauce (and pepper if using). Finish by topping tight the bread crumbs.

Bake for about 30-45 minutes, until browned and bubbly.

Serves 4-6 as a side dish.

Pizza Pollo Margherita

The great thing about pizza - besides the fact that everyone seems to love it - is that there are so many different ways to make it, that you basically can't screw it up!  And like I always say, don't ever worry about screwing it up - you can always order pizza.  So order this up - at home.  And if you don't have one of the ingredients, substitute another.

Ajvar (aye-var), a middle eastern spread made from roasted eggplant and red pepper, makes a fine sauce base - but use your favorite pizza sauce if that's all you've got.
2 boneless chicken breasts, pounded to 1/2-inch thickness
1/2 cup favorite vinaigrette or Italian dressing

2 large prepared flatbread pizza crusts
1/4 cup Ajvar, red pepper and eggplant spread
1 cup fresh ricotta cheese
1/4 lb sliced Jarlesburg cheese
1/4 lb sliced aged cheddar cheese
1 fresh ripe tomato, cubed
8-10 fresh basil leaves, chopped
2 green onions, sliced
1/4 cup grated Parmesan cheese

Marinate the chicken breasts in the dressing for at least an hour, if not overnight in the refrigerator. When ready to cook, return the chicken to room temperature.

Heat a grill to high. Grill the chicken about 3-5 minutes per side, turning several times.

Allow the chicken to just cook through and develop nice grill lines. Remove the chicken to a platter and allow to rest and cool to room temperature - at least cool enough to handle.

Meanwhile, heat oven to 450F. Spread the ajvar evenly about two flatbread pizza crusts on baking sheets. When the chicken is cool enough, shred into strips.

Layer the cheese and the chicken evenly on top of the ajvar. Top with dollops of the ricotta and scatter the tomatoes and basil on top. Top with green onion and the Parmesan cheese.

Bake pizza for about 15 minutes, or until the cheese is molten and bubbly.

Serves 4.

Cook’s Note: You can use any of your favorite cheeses for this. If you can’t find Ajvar, you can use Trader Joe’s red pepper and eggplant spread - which is basically Ajvar under a different name.

I usually cook 2-3 times the amount of chicken I need for recipes like this and freeze the grilled chicken, ready for use with other dishes at a moment’s notice.

Chicken and Angel Hair Bake

A single dish dinner, quick to assemble, this can bake while you take a bike ride.  To me, nothing is more comforting than a baked spaghetti casserole - especially after a bike ride.
6 chicken tenderloins
1/2 lb angel hair spaghetti, cut in half
2-3 oz fresh baby kale, or spinach or arugula
1 small can mushroom pieces, drained
1 cup fresh ricotta cheese
1/4 lb Jalapeno Jack cheese, sliced
8-10 fresh basil leaves
1/4 lb fresh mozzarella cheese, sliced
2 Tbsp shredded Parmesan cheese
3 cups favorite tomato spaghetti sauce

Bring a medium pot of water to boil and add coarse salt generously for the pasta. Cook the pasta just until al dente and drain.

Preheat oven to 375F. Oil a 12-inch round casserole, or equivalent, and lay the kale in a bed at the bottom and cover with a third of the spaghetti sauce. Layer the spaghetti and chicken in a spiral fashion over the kale. Tuck in the jalapeño Jack cheese and top with the mushrooms.

Now sprinkle another third of the spaghetti sauce on top and dollop the ricotta cheese about the casserole.

Finish by scattering the fresh mozzarella and basil leaves over top. Then sprinkle the remaining sauce and the Parmesan cheese on top.

Bake in oven for about 45-60 minutes, until the casserole is fully heated through and bubbly all over.

Serves 4-6.

Grilled Balsamic Rosemary Lamb Chops

Its getting time to harvest the rosemary plants.  And what better to pair rosemary with than lamb?

These petite chops infuse from a marinade quickly and grill up quickly as well.  Enjoy your fall herb harvest.
Marinade:
2 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano or sage, chopped
2 cloves garlic, minced
1/4 cup canola oil
juice of 1/2 lemon
2 Tbsp white Balsamic vinegar
1 tsp salt
generous ground fresh black pepper
2 tsp whole grain Dijon mustard

4 lamb chops

Mix marinade ingredients together in a shallow casserole or a zip-lock bag.

Add the chops and marinate at least an hour, or preferably overnight in the refrigerator.

When ready to cook, return the chops to room temperature. Heat a grill to high. Grill chops about 4-5 minutes per side. Remove to a platter and allow to rest for 5 minutes.

Serves 2.

Cook's Note:  I am sure these would be wonderful as well if you didn't have white, but normal Balsamic vinegar.

Korean Pork Noodle Bowl

Noodle bowls are ubiquitous throughout Asia, and are endless in their possibilities.  Here is one with pork marinated in Gochujang, a Korean hot chili bean paste.  It's not too hot and has lots of deep umami flavorings, so it works very well in a marinade.
Marinade:
1/4 gochujang, Korean chili bean paste
1/4 cup hoisin sauce
2 cloves garlic, minced
1/2-inch fresh ginger, minced
2 Tbsp canola oil
1 Tbsp seasoned rice vinegar

1 lb boneless pork country ribs
1 quart chicken broth
1/2 lb dried noodles (see Cook’s Note)
12 oz broccoli florets
1 red pepper, diced
1/2 cup shredded carrot

1/4 cup fresh pico de gallo Mexican salsa
toasted sesame seeds

Whisk the marinade ingredients together. Toss the pork ribs in a bowl, ziplock bag or casserole and tip in the marinade. You can cut the ribs into smaller pieces if they are big, so the marinade works on more surface area. Marinate at least an hour, if not overnight in the refrigerator. When ready to cook, return the ribs to room temperature.

Heat a grill to high. Put broth in a medium pot and bring to a simmer. Bring a medium pot of water to boil and slat generously with coarse salt.

Grill pork ribs for about 4-5 minutes per side, turning as they brown. Watch for burning as the sauce contains a good amount of sugar. Remove from grill when the pork ribs are just cooked through. 

Allow to rest on a cutting board, covered for 5 minutes.

While the ribs rest, Cook the pasta in the water for 6 minutes. Add the broccoli, pepper and carrots, and cook just until the pasta is al dente - another 1-2 minutes or so. Drain pasta.

Pour broth evenly into 4 large bowls. Distribute pasta among the bowls. Cut the pork into bite-sized pieces and distribute among the bowls. Top with pico do gallo salsa.

Serves 4.

Cook's Note:  I use an Udon type dried noodle here, but there are thousands available.  Use your favorite Asian noodle or even spaghetti, which works very well in Asian noodle dishes (especially Angel hair spaghetti).

Three Sister’s Stew

The trinity of corn, beans and squash were called the Three Sisters, and formed the basis of much cuisine in early American plains life.  Sam Sifton of the New York Times tells us that many in Wyoming would honor Thanksgiving with a Three Sisters stew that included what game was hunted at the time.

Here in my version, I use pork, which is quite common, along with butternut squash instead of fresh summer squash.  The result is a hearty, rich, thick stew, that stands up to any crisp fall day.
Spice Mix:
1 tsp ground coriander
2 tsp ground cumin
2 tsp Pimenton, Smoked Spanish paprika
1 tsp red pepper flakes
2 tsp salt

3 lb boneless Boston Pork Butt, cut into 1-1/2 inch cubes
3 Tbsp canola oil for browning the meat in 3 batches

1 large Vidalia sweet onion, diced, about 1-1/2 cups
2 cups corn kernels cut from 2 cobs, or frozen kernels
1 red pepper, diced
3-5 cloves garlic (I’m serious, use 5)

6 cups broth
1 14-oz can petite diced tomatoes

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1-1/2 lb butternut squash, cubed 1/2-inch, about 4 cups

Mix the spice mix ingredients together in a small bowl.

Mix together with the pork in a large bowl and allow to marinate for about an hour.

Heat a tablespoon of the oil in a deep Dutch oven or pot. Brown the pork cubes, in about 3 batches, until brown on all sides. Allow good air space between each cube to brown and crop-up nicely - otherwise you will just boil the meat.

Add a bit more oil for each batch as needed. Set each well-browned batch aside in a bowl.

In the same pot, sauté the onion, corn and pepper in a splash of canola oil for about 10 minutes, until the veggies are softened and beginning to brown.

Add the garlic and cook another 2 minutes. Salt and pepper generously, to taste. Return the pork to the pot.

Add the broth and tomatoes, bring to a boil, stir and reduce to a simmer. Cover and cook for about 45 minutes.

In the meantime, brown the butternut squash over medium-high heat in a splash of canola oil. I like to use a non-stick skillet for this. Cook until the squash just begins to brown.

Don’t cook on too low a heat or the squash will be completely soft when finally brown - the squash will soften in the stew. Set aside when browned.

After 45 minutes of cooking, add the beans and the squash to the stew.

Adjust the consistency with water if necessary. Cook another 30-45 minutes, to blend in the squash flavors. Again adjust with water if necessary and adjust seasoning. Check the pork to make sure it flakes easily and is completely softened.

Serve in bowls garnished with fresh cilantro. Serves 6-8.