Pumpkin Pasta with Pumpkin and Edamame

To be updated

Salmon Poached in a Cranberry Ginger Broth over Greens

 You can substitute whatever greens you wish, or just use spinach for example.
1 1/2 lb salmon fillets, cuts into 4 serving portions
2 cups baby spinach leaves
2 cups arugula
1 medium onion, thinly sliced
1/4 green cabbage, thinly sliced
3-4 cloves garlic, thinly sliced
1/4 cup dried cranberries
1/4 cup pickled sushi ginger, drained and sliced
1/2 cup dry white wine
1 cup chicken broth, or vegetable broth, or water
Dash dill weed and cayenne pepper
Palmful cilantro, minced

In a large skillet, sauté the onion in a bit of canola oil for about 8-10 minutes to soften.  Add the cabbage and continue cooking another 8-10 minutes, stirring occasionally. 

Add the garlic and cranberries and salt and pepper generously, to taste.  Cook another 3-5 minutes. Then add the spinach, arugula and ginger, along with the wine and broth.  Bring to a boil, reduce to a simmer and cook for 5 minutes.

 

Nestle salmon filets into simmering greens, season with dill and cayenne pepper.  Cover and steam for about 8 minutes.  Gently remove filets from pan onto a platter. Spoon greens and broth into bowls and top with salmon.  Garnish with cilantro.

Serves 4.

White Bean Basmati and Potato Salad with Greens

Dressing:
1Tbsp red wine vinegar
1 Tbsp lemon juice
5 Tbsp olive oil
dash salt and pepper
1 tsp Dijon mustard
1 tsp powdered cumin
1 tsp chili powder

4-5 fingerling potatoes, quartered lengthwise
2 cups cooked, cooled, basmati rice
4-5 cups fresh baby spinach leaves and/or arugula
1 green onion, chopped
palmful fresh parsley, minced
1 can small white bean, rinsed and drained
Toasted sesame seeds

Steam potatoes with about 2 Tbsp water in a small casserole in the microwave for about 5-7 minutes, or until just cooked through.  Check potatoes, and toss every few minutes, to make sure potatoes don't overlook.

Meanwhile,  Whisk together all dressing ingredients in a small bowl.  Drain potatoes and allow to cool to room temperature.  In a large bowl, toss potatoes, rice, spinach, green onion, parsley and beans together with the dressing.  Tip into a serving bowl, sprinkle with sesame seeds and serve.  Best if allowed to marinate for about 20-30 minutes before serving.

Thai Tofu with Summer Vegetables

1 14-oz brick extra-firm tofu, cubed
1/2 tsp garlic powder
2 small zucchini, diced
1 red pepper, seeded and diced
2 cups baby carrots (I used golden here), sliced lengthwise on a bias
1 fresh ear corn, kernels removed
2 cloves garlic
1/2-inch piece fresh ginger
2 Tbsp Thai red curry paste
1 can coconut milk
1 Tbsp nam pla Thai fish sauce
1 Tbsp Sriracha or other hot sauce

With a paper towel, dry off the tofu cubes and turn into a bowl.  Salt and pepper generously and sprinkle the garlic powder over the tofu.  Toss to distribute well.

Heat a tablespoon of canola oil in a non-stick skillet, and sauté the tofu over very high heat, browning all sides well.  Set tofu aside.

In same skillet, sauté the carrots for about 3-5 minutes.  Add the corn and peppers, and cook another 5-8 minutes.  Add the garlic, ginger and zucchini and sauté another 5-8 minutes, until the zucchini and other veggies begin to brown nicely. 

Stir the curry paste and fish sauce into the coconut milk and pour over the veggies.  Gently turn the tofu into the veggie mixture.  Heat through thoroughly, simmering a few minutes to meld the flavors.  Sprinkle with favorite herbs or sesame seeds.  Serve over rice.

Pan Seared Chicken with Roasted Tomato Glaze and Crisped Sage

20 fresh sage leaves
3 Tbsp olive oil
4 medium-sized, ripe tomatoes, cut in wedges
2 tsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 cloves garlic, thinly sliced
3/4 cup dry white wine
2 Tbsp butter
2 tsp fresh lavender leaves (or tarragon)

Preheat oven to 450F.  Heat oil in a non-stick skillet just enough to sizzle water.  Place sage leaves in a single layer in oil and cook for about 30 seconds. As the leaves curl, use metal tongs to gently flip leaves and cook another minute or so.  Flip one more time and cook about another 30 seconds until leaves are fairly crispy.  Tip the pan to pool the oil away from the leaves and gently remove leaves to a paper towel.  Sprinkle them with a bit of coarse Kosher salt.

Transfer two tablespoons of the oil in the pan to a bowl.  Gently toss the tomatoes with the oil and Worcestershire and turn out in a single layer onto a jelly roll baking sheet with sides.  Place sheet in oven and roast tomatoes for about 15 minutes.

Meanwhile, reheat remaining oil in pan and sauté the chicken breasts over high heat, smooth-side down, for about 3-4 minutes, until golden brown.  Flip breasts, add garlic to pan and continue cooking another 3-4 minutes.  Add wine, cover, reduce heat and cook another 8-10 minutes, or until cooked through. 

Remove breasts to cutting board and allow to rest.  Melt the butter in the wine and add the lavender.  Remove tomatoes from oven and turn into the wine sauce, gently mixing the tomatoes into the sauce.  Add a bit of water if necessary to achieve a saucy glaze.

Serves 4.

A Choucroutte of Chicken and Golden Acorn Squash

Dear Choucroutte, How I love thee.   Let me count the ways.

I love crunchy, fresh sauerkraut (not canned!), but I rinse it and often cook with a bit of white wine to mellow it, as they do in France. I love green Cerignola olives, which are mild whole green olives (normally sold with pits).  Unlike the bottled green stuffed olive, which is generally too briney, this is a mild, firm olive - so satisfying and light. Now is the season for winter squash and I love every kind I can get my hands on.  I do not peel the acorn squash as you can eat the skin, but many still pull off the skin on the plate.  I love thinly-slice Yukon gold and sweet potatoes simmered in a briney, winey chickeny broth - so soft and tender.

Oh and I love sausage.  So there.


1 large sweet potato, peeled and thinly sliced
2 large Yukon Gold Potatoes, peeled and thinly sliced
1 large leek, cleaned and thinly sliced
1 lb package fresh sauerkraut, rinsed well and drained
8 pieces chicken on the bone, your choice of cuts
1 lb chicken and apple sausage, or sausage of your choice
1 golden (or green) acorn squash, cleaned and sliced
1/4 cup good green olives
1/2 cup dry white wine
1 tsp Herbes de Provence

Preheat oven to 375F.  Oil a large baking dish.  Layer the potato slices on the bottom.  Salt and pepper generously.  Scatter the leaks and then the sauerkraut on top.  Place chicken pieces  on top of kraut.  Top with acorn squash and scatter with sausages and olives. Pour wine about the dish.  Season with herbs, salt and pepper.  Bake 1 1/2-2 hours.

Channa Cauliflower Potato Curry

1 large onion, sliced
3 closed garlic, minced
1/2-inch piece fresh ginger, minced
1/2 to 1 tsp red pepper flakes, to taste
1 cinnamon stick (or 1/2 tsp cinnamon powder)
1 tsp cumin seeds (or powder)
1 tsp turmeric
1 tsp fenugreek powder
1 can petit diced tomatoes, drained well
2 large Waxy potatoes, diced 1/2-inch (2 cups)
1 15-oz can chick beans (channa), drained
1 can coconut milk
1/2 cup water
1 tsp salt
4 cups cauliflower, coarsely chopped, about 1/2 head
8-10 curry leaves, or palmful of cilantro leaves, chopped

Heat about 2 tablespoons canola oil in a 2-quart stew pot.  Sauté the onions for about 10 minutes, stirring often.  Add the garlic and ginger and cook another 2-3 minutes.  Add the spices and the tomatoes and continue cooking another 5-10 minutes, to slightly caramelize the tomatoes.  Add the potatoes, chick peas, coconut milk, water and salt and bring to a boil.  Stir, reduce to a simmer, cover and cook for 10 minutes.  Add the cauliflower, and curry or cilantro leaves, stir well and cook another 10 minutes, covered. Serve over rice.

Pasta Primavera Provence

 Another wonderful pasta and fresh tomato dish - cooked in Provence

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