Scallops on Quinoa Zucchini Fritters with Pepper Pistachio Pesto

These are great for appetizers, or a main course. Plan on two fritters per serving for main course and half that for appetizer. Depending on the size of the scallops, you should plan on 2-3 scallops per fritter.For four fritters ( 4 appetizer servings):
Prepare yellow pepper pistachio pesto first, then
Prepare quinoa zucchini fritters

8 large or 12 medium sea scallops
4 cups arugula

As the fritters are cooking, heat a skillet with a bit of canola oil to high heat, until the oil shimmers. Carefully toss in the scallops and shake the pan as the scallops sizzle and sear. You are trying to get a nice brown crust on the scallops, so the heat must be high; shake the pan as needed to keep from burning. Flip the scallops as soon as you achieve a nice brown surface on one side. Repeat on the other side.

Plate dish by dividing the arugula among four plates. Place a fritter on top of arugula bed. Slather a generous tablespoon or so of pesto on top of fritter, and top pesto with 2-3 scallops.

Quinoa Zucchini Fritters

1 cup quinoa, rinsed and drained
2 cups water plus 1/2 tsp salt
1 zucchini
1/3 cup finely diced onion
2 green onion, sliced
2 eggs, beaten
1/4 cup flour
1/4 cup Parmesan cheese
1/4 tsp salt and pepper to taste
1 cup peanut oil

Bring the salted water to a boil in a small pot and stir in the quinoa. Cover and simmer for 15-20 minutes until all the water has been absorbed.

Meanwhile, grate the zucchini and wring carefully in a clean tea towel to remove excess water. Mix zucchini with remaining ingredients, except the oil, in a bowl and allow to meld for at least 10 minutes - this allows the zucchini to release any remaining water once in contact with the salt. When the quinoa is cooked, cool slightly and fluff. Stir into the zucchini mixture.

Heat the oil in a skillet with high sides, safe for cooking with oil. When the oil shimmers, and a smidgen of quinoa mixture sizzles in it, place about a half cup of quinoa mixture into the oil and carefully flatten to a patty about 3-inches in diameter. Place about 3 in the skillet and cook until the first side is nicely browned. Using two spatulas, carefully flip each fritter and cook the other side until well browned. Remove to a paper towel and repeat for remaining fritters.

Makes 8-10 fritters.

Yellow Pepper Pistachio Pesto

2 orange or yellow peppers
1/2 cup shelled salted, roasted pistachios
2 cloves garlic, peeled
1/4 cup grated Parmesan cheese
Palmful fresh parsley leaves
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 cup olive oil

Roast the peppers whole, on a gas stove burner, turning often, for about 10 minutes, or until most of the skin has blackened and the pepper has softened considerably. Otherwise roast on a jelly roll pan in the oven set to broil, having split the peppers in half. Roast skin side up until blackened. When the peppers are roasted, place them in an enclosed container such as a bowl covered with plastic wrap, so that they steep as they cool. When cooled, the skins will be able to be pulled off easily, though you should leave a few blackened specks for deeper flavor.

As the peppers cool, place the pistachios and garlic in a food processor and pulse to form a fine grind. Chop the peppers coarsely and place in food processor along with remaining ingredients. Process until you have a nice, smooth pesto sauce.

Burritos Salsa Verde

I love tomatillas and salsa made from them. Given the choice, I always gravitate towards green rather than red salsas. If you don't have time to make salsa verde, or can't find tomatillos in your grocery, you can buy salsa verde in jars or cans, but you may have to look hard to find it. When you come across good brands like Embasa - stock up! If you can't find a good salsa verde, you could always use a canned green chili enchilada sauce as a backup, but it won't have that certain zing.

1 package tofu, drained and pressed, cubed (or 1 lb cooked chicken or turkey, shredded)
2 tsp chili powder and 1 tsp garlic powder
1 15-oz can pinto beans in chili sauce
4 flour tortillas
½ cup frozen corn kernels
2 Tbsp jarred jalapeno peppers, chopped
2 cups shredded Pepper Jack cheese
1 cup tomatillo salsa verde, or 1 7-oz can Salsa Verde

Preheat oven to 375F. If using tofu, sauté the tofu cubes in a non-stick skillet with the chili and garlic powders in a bit of canola oil. Salt and pepper to taste. Cook until the tofu stops sizzling-off its water and begins to brown a bit, about 5 minutes. If using chicken or turkey, toss the meat with the spices.

Spray a 9x13 casserole with oil and spread out half the chili beans. Reserve 2 tablespoons of the beans to top the casserole. Lay out the flour tortillas on a work surface and distribute the remaining beans evenly among the tortillas. Then place a row of one fourth of the tofu or meat in the center of each tortilla. Top that with one fourth of the corn kernels and jalapeno peppers. Roll the tortillas into a log and place them over the beans. Spoon the salsa verde evenly over the burritos and top with cheese. Finally sprinkle the remaining beans on top. Cover and bake for 30 minutes or until bubbly hot. Serve with sour cream, or better yet, non-fat plain Greek yogurt.

Alternative: Black Bean and Rice Burrito Salsa Verde - Use a can of prepared Cuban Black Beans (Trader Joe's for example) and substitute cooked brown rice for the tofu. Swap Colby Cheddar cheese for the Jack. You get the idea!

Tomatillo Salsa Verde

This is a great, fresh Superbowl Sunday dip - just the right amount of heat and sour twang from lime.1 lb tomatillos (about 6-8), peeled, rinsed and quartered
1 jalapeno peppers, quartered lengthwise
1 red cherry pepper, quartered
1 medium onion, quartered
palmful cilantro
1 clove garlic, peeled
juice and zest of 1 lime
¼ tsp cumin
dash of salt

Toss the jalapenos on a jelly roll pan with the tomatillos and broil them in the oven until they begin to blacken, about 10 minutes. Stir a few times, and watch carefully, until you have a fragrant mixture. Remove from oven and allow veggies to cool a bit. Toss all the ingredients into a food processor, and pulse to desired consistency.

Dude. Kale Braised in White Wine; Ça va? Eat Your Greens.

If you are tired of hearing everybody telling you what to do, like "Eat your greens!", get on your bike and get to the closest grocery and pick up some kale - you'll be eating greens on your own accord as soon as you taste this. And if you want to make them a bit more epic, saute some bacon with the onions - OMG.

1 bunch fresh kale
1 large onion, halved and sliced thinly
1 carrot, grated or julienned
2 cloves garlic, thinly sliced
1/3 cup dry white wine
2 Tbsp butter and 1 Tbsp olive oil

Separate the kale leaves from the stalks, discarding the stalks. Chop the leaves coarsely. Melt butter in the oil in a large skillet. Sauté the onion and carrot for 6-8 minutes, until nicely softened and beginning to caramelize. Add the garlic and cook another 2-3 minutes. Add the kale and the wine, salt and pepper to taste, and just a sprinkle of brown sugar. Then cover skillet. Continue cooking, stirring from time to time for about 10-15 minutes, until the kale is soften to your taste.

Broccoli Cheddar Bean Soup

1 large onion, diced
1 carrot, shredded
3 Tbsp butter
3 Tbsp olive oil
3 cloves garlic, minced
¼ tsp red pepper flakes
1 sweet potato, peeled and finely diced
¼ cup flour
½ cup white wine
1½ cup chicken stock, or vegetable broth
2 cups milk
1 can cannellini beans, rinsed and drained
1 large crown broccoli, finely chopped, 3 cups
2 cups shredded cheddar cheese

Sauté the onion and the carrot in the butter and oil in a 4-quart soup pot for 10 minutes, stirring often. Salt and pepper to taste. Add the garlic, pepper and sweet potato, and cook another 5 minutes, stirring often. Meanwhile, place the broccoli in a microwaveable dish and add 2 Tbsp water, and steam for about 5 minutes, stirring once. Drain broccoli.

Add flour to the vegetables in the soup pot and cook over medium heat about 3 minutes, stirring often. Add the wine, stock and milk, and turn up heat. Add the beans and broccoli and bring to a boil. Stir and reduce to a simmer. Cook for about 15 more minutes, until the broccoli and sweet potato are tender to taste. Stir in the cheese and cook until completely melted through.

Chicken Tikka Masala

Many believe this recipe originated by a chef who grilled yogurt-marinated chicken in a tandoori oven and then made a buttery-yogurt-tomato sauce to pour over the chicken. I haven't tried that approach, but might, and will report on it if I do. Many others take an approach like this one, for a buttery, smooth and not-too-hot Indian curry. This preparation is often called Butter Chicken.

6 boneless, skinless chicken thighs, or equivalent breast meat, sliced into bite-sized chucks
1 large onion, sliced
3 cloves garlic, minced
1-inch fresh ginger, minced
1 Serrano or jalapeno pepper, finely diced
1 stick cinnamon
1 Tbsp cumin powder
1 Tbsp favorite curry powder
1 Tbsp garam masala
1 tsp Turmeric
1 28-oz can crushed tomatoes
4 Tbsp butter
1 cup Greek yogurt
1 Tbsp gram flour (Besan), or wheat flour

In a stew pot, brown the chicken lightly in a bit of canola oil. Remove chicken to a bowl. In same pot, brown the onions for about 10 minutes, until they soften and begin to caramelize. Add the garlic, ginger, pepper, and spices to the onions and cook another 2 minutes or so, until very fragrant. Add the tomatoes and butter, and mix well. Cook another 20 minutes to develop the flavors well. Add the chicken and cook another 10 minutes, until the chicken is completely cooked through. Mix the flour and the yogurt, and stir gently into the chicken mixture. Gently warm through, but do not bring to a boil as the yogurt may curdle.

Lentil Moussaka

I use these beautiful small olive-green and black Puy lentils my sister-in-law Julie gives me from her coop in Vermont. They are outstanding; firm texture for a toothy bite and deliciously subtle, not so strongly 'veggie' as larger green lentils can sometimes be. Try them - they are worth searching out in a natural foods store.

Lentils:

1 cup Puy (small olive/black) lentils

2 medium carrots, finely diced

2 stalks celery, finely diced

1 onion, finely diced

1 tsp. cumin powder
2 cloves garlic, minced

1 Tsp Dijon mustard

2 cups chicken stock or water
1 14-oz can diced tomatoes

1 large or 2 small eggplants
1 8-oz package cream cheese or Neufchatel cheese
¼ cup half and half
1 egg
1 cup Ricotta
¼ cup grated Parmesan cheese
¼ tsp nutmeg
1 lb fresh mozzarella cheese, sliced



Sauté carrot, celery and onion in a bit of olive oil for about 10 minutes, until they soften and melt down a bit. Add the garlic, cumin and cook another 2 minutes, with stirring.

 Add the lentils, chicken stock and mustard, and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, until lentils are beginning to soften. Stir occasionally. Salt and pepper to taste and add the tomatoes. Return to a boil, stir, and reduce to a simmer. Cook another 15 minutes or until lentils are soft.

Meanwhile, preheat the oven to 450F. Slice the eggplant into ¼-inch slices and lay out on a jelly roll pan. Spray with canola oil spray, and salt and pepper them lightly. Roast for 15-20 minutes, until will browned. Reduce oven to 400F.

In a small food processor, mix together the cream cheese, half and half and the egg until creamy. Tip into a mixing bowl and mix with the Ricotta, Parmesan cheese and nutmeg.

Oil a 9x13-inch casserole pan and lay half the lentils on the bottom. Layer half the eggplant on top, then half the mozzarella cheese. Repeat with the remaining lentils and eggplant. Then pour the Ricotta mixture on top of the eggplant and dot with the remaining mozzarella cheese. Bake uncovered for 30-40 minutes, until the top of the Moussaka browns nicely.

Eggplant Tofu Curry

Sautéing all the veggies first really makes a huge difference in the depth of flavor you can achieve in a vegetarian curry such as this. It's essential to cook the tofu and the spices together to flavor the tofu and develop the spices with heat. The sour tang of the lime added at the very end really offsets the sweetness of the sautéed veggies and coconut milk. The hot pepper adds a really nice alternate dimension, but the level specified here is fairly tame, I have to admit. Don't be too shy with the hot pepper!
1 medium eggplant, diced to ½ inch (about 4 cups)
1 small butternut squash, diced to ½ inch (about 2 cups)
2 Tbsp butter plus 1 Tbsp olive oil
10 oz fresh mushrooms, coarsely chopped

1 Bermuda onion, diced
1 Serrano or jalapeno pepper
3 cloves garlic, minced
½-inch fresh ginger, minced
6 green onions, coarsely chopped

1 package extra firm tofu, cubed about ½ inch
2 Tbsp canola oil
1 tsp garlic powder
2 tsp curry powder
2 tsp chili powder
1 tsp garam masala

1 14-oz can coconut milk
2 cups chicken or vegetable stock (or water)
1 lime
generous palmful of fresh cilantro leaves

You will need 2 large non-stick skillets and a 4-quart stew pot for this concoction. In one skillet, dry-fry the eggplant over medium-high heat, until it starts to sizzle and brown, stirring often for about 10 minutes. Add a bit of oil to the eggplant when it begins to sizzle, stirring to distribute evenly. Meanwhile in the other skillet, sauté the squash in the butter and the oil until starting to brown, about 10 minutes. When the eggplant is done, set aside in the bowl with the squash and start dry-sautéing the mushrooms. When the squash is done, set aside in a bowl and start sautéing the onion. Stir both often for about 8-10 minutes. The mushrooms should eventually release their water, then allow them to brown a bit. Set aside with the eggplant. Add the pepper, garlic, ginger and green onion to the onions and cook another 2 minutes. Set aside with the eggplant. Finally in one of the skillets, sauté the tofu in the oil over high heat. Stir in the powdered spices after about 5 minutes. Continue cooking, stirring a few times for another five minutes.

Transfer all the veggies and tofu into the stew pot. Add the coconut milk and stock (or water). Salt and pepper generously to taste. Bring to a boil, stir gently, reduce heat to a low simmer, and cook 20 minutes while you cook some rice. Meanwhile, zest the lime and peel it by cutting in half, slicing off the end tip and working the peel off with the tip of a knife. Quarter each half of lime. In a small food processor, pulse the lime and the cilantro. Add the lime mixture, and the zest to the curry. Bring back just to a boil and remove from heat. Serve curry over rice.

Chicken and Mushroom Pie

4 boneless, skinless chicken thighs (or breast), about 1 lb, diced
2 carrots, finely diced
2 cloves garlic, minced
6 green onions, coarsely diced
1 Serrano or jalapeño pepper, minced
1 cup dry white wine
1 Tbsp butter
1 lb portabella or button mushrooms, thickly sliced
2 cups chicken stock
3 Tbsp corn starch dissolved in 3 Tbsp cold water
1 14-oz sheet frozen puff pastry, defrosted
1 egg whisked with 1 Tbsp water

Preheat oven to 400F. In a large skillet with high sides, brown chicken in a bit of olive oil for about 10 minutes. Salt and pepper generously. Set chicken aside in a bowl. In same skillet, sauté carrot for 5 minutes, adding a bit of oil if necessary. Add onion, garlic and pepper, and cook another 2 minutes. Set veggies aside with chicken. Deglaze pan with wine, scraping up all the brown bits as the wine bubbles. Add deglazing liquid to chicken and wipe pan with a paper towel. Heat pan to high and add mushrooms. Dry-sauté the mushrooms, stirring often, until they release their liquid. Add butter and continue cooking another few minutes until mushrooms soften and begin to brown. Remove mushrooms to bowl with chicken. Add broth to pan and bring to a rolling boil. Whisk the cornstarch into the stock and cook another minute, until thickened. Stir in the chicken mixture and then transfer to an oiled 2-quart casserole dish. Paint edges of casserole with egg wash and lay pastry on top of casserole, tucking any extra dough into casserole, to fit. Paint the pastry with the egg wash and pierce several places with fork tines for venting. Bake 30 minutes.Cooks note: you may want to place a jelly roll pan below casserole in case pie leaks juices into oven while baking.

Epic Choucroute au Porc et Saucisson

You have got to use fresh sauerkraut for this dish! Canned is just too sulfurous. Use really good baked beans like B&M or Bush Beans. To really make this epic, you can add hunks of un-smoked bacon (or bulk bacon cut in chunks) and/or other sausages. Serve with simple boiled potatoes and lots of strong mustard, like Dijon or a hearty German seeded mustard.
2 extra thick pork chops (I like on the bone)
1 lb kielbasa (local if you can find it), cut into 1-2 inch pieces
1 14-oz can really good baked beans
1 lb bag fresh sauerkraut, drained
½ cup dry white wine

Preheat oven to 375F. Brown pork chops lightly on both sides in a skillet with a bit of canola oil. Meanwhile, lay sauerkraut in a 13x9 casserole, pulling the sauerkraut into the center by an inch or so with a fork. Lay the baked beans in a ring around the kraut. Place the two chops on top of the kraut and scatter the kielbasa around the chops. If you have one, insert a digital thermometer into one of the chops. Bake the choucroute for about a half hour – until the internal temperature of the chop is 140F. Remove choucroute from oven and allow to rest at least 10 minutes, covered. Serves 4.

Braised Beef Short Ribs

6-8 beef short ribs, about 2 lb
4 carrots, cut into 1-2 inch lengths
2 leeks, or medium onions, cleaned and diced
4 cloves garlic
1 tsp herbes de Provence, or Italian herbs
1 14.5-oz can diced tomatoes
3 cups red wine
about 3 cups water

Preheat oven to 375F. In a 6 quart Dutch Oven, brown the rib meat over medium heat, in batches, in a bit of canola oil. Salt and pepper meat generously while browning. Set meat aside. Sauté the carrot and onion in the same pot for about 10 minutes, until veggies are beginning to soften and caramelize. Add the garlic and cook another 2 minutes, until fragrant. Add the herbs and cook another minute. Add the wine and tomatoes into the pot and return the ribs, gently immersing them into the liquids as far as they will go. Add enough water just to barely cover the ribs.Cover pot and place in heated oven. Braise for 2-2.5 hours, until meat is fork tender, stirring stew very gently, every half hour. Remove pot from oven and carefully degrease top of stew with a large flat spoon. Ideally, allow stew to cool to room temperature and refrigerate until mealtime the next day. Reheat very gently over low heat on the stove before serving. This overnight resting really develops the flavor of stews greatly, but the stew could be eaten the first day if time does not permit resting overnight.

Potatoes au Gratin

5-6 Yukon Gold Potatoes (about 2-2.5 lbs). very thinly sliced
¼ cup grated Parmesan cheese, grated
½ cup Gruyere (or other melt-able) cheese, grated
2 cloves garlic, finely minced
½ cup light cream

Preheat oven to 400F. Evenly divide the potatoes, cheeses and garlic in three layers in an oiled 2 quart casserole dish. Salt and pepper each layer to taste. Pour cream over potatoes, cover and bake for 30 minutes. Reduce oven to 350F. Uncover casserole and bake another 20 minutes, or until potatoes are tender when pierced with the tip of a knife.

Sesame Chili Beans and Quinoa Pilaf

-->3 stalks celery, diced
1 small onion, diced
1 carrot, shredded
1 Tbsp canola oil
1 cup short grain brown rice
2 Tbsp red quinoa
2 cups water
1 tsp chili powder
1 tsp sesame oil
½ tsp salt
1 can pinto beans, rinsed and drained

In a medium pot (with a tight cover), brown the veggies, rice and the quinoa in the oil for 5-8 minutes. Add the water and seasonings. Bring to a boil, stir, reduce to a very low simmer, cover, and cook about 15 minutes, until nearly all the water has been absorbed. Spread the beans over the rice, re-cover, and continue cooking another 5-10 minutes, until all the water has been absorbed. Fluff gently with a fork.

Serve with a yogurt sauce such as Green Goddess Tsatsiki or Tsatsiki Caper Creme.

Green Goddess Tsatsiki

Palmful fresh parsley leaves
2 green onions, coarsely chopped
1 large clove garlic
1/3 cup plain Greek Yogurt
1 rounded Tbsp good real mayonnaise
½ Tbsp lemon juice

Pulse the first 3 ingredients in a small food processor until finely chopped. Add the remaining ingredients and blend well. Chill.

Chicken Roasted with Fig, Ginger and Orange Zest

1 roaster chicken, cut into serving pieces (or 8 chicken thighs)
½ cup fig jam (I used Stonewall Kitchens Fig and Ginger Jam)
1/3 cup dry white wine
zest of 1 orange
juice of 1 orange

Preheat oven to 350F. Place chicken in an oiled roasting pan. Whisk together the jam, wine and orange juice, and pour over chicken. Sprinkle orange zest over chicken. Bake 30-40 minutes, until chicken juices run clear.

Cooks note: if you can only find fig jam without ginger, you can add a few tablespoons of chopped candied ginger.