Chopped Salad with Carrot

Think summer.  Think veggies from the garden.  Think crudité salad.  The French (who have some of the lowest rates of heart disease) always say "Eat your crudités." So whether you have fresh veggies from the garden or if you only have a few carrots and a handful of other leftover veggies hanging around the fridge - you can make this great fresh salad.
4 carrots, peeled and coarsely grated
1 cup hearts of celery, finely diced (center most section is prized!)
1/2 large cucumber, unpeeled, finely diced
1/2 large green pepper, finely diced
1/4 cup diced chives
8-10 leaves fresh basil, julienned

Dressing:
Juice of 1 lime
1/4 cup olive oil
1/4 tsp ground cumin
1/4 tsp salt
Fresh ground pepper

Tip the veggies into a large bowl and pour the dressing ingredients on top.  Toss everything together and allow to marinate for at least 15 minutes.

Serves 4 as a side dish.

Cook's Note: another great addition to this crudité salad is the kernels from an ear of fresh corn. Think summer.

Salad Nicoise

Hot summer days and picnics call for a cool salad - try salad Niçoise, a classic French/Mediterranean staple.  Greens, eggs, potatoes, olives, and usually some fish (read: tuna or other; here I use poached salmon - my favorite). 
4 cups salad greens
2 ripe tomatoes, quartered
1/2 cup pitted Calamata olives
1/2 cup pitted green Castelvitrano olives
1/2 cup crumbled feat cheese
1 lb salmon fillet, skinned, cut into four portions
4 eggs
1/2 lb fresh green beans, trimmed and cut into bite-sized pieces
1/2 lb baby Yukon gold potatoes

Dressing:
1 tsp Dijon mustard
Juice of 1 lemon
2 Tbsp cider vinegar
1/2 cup olive oil
1/4 tsp salt
Fresh ground pepper

Bring a quart of water to boil in a pot.  Salt it well and add the potatoes.  Return to a boil and cook for about 3 minutes.  Add the eggs and cook for 7 minutes.  Then add the green beans and cook another 5 minutes. This gives 15 minutes for the potatoes, 12 minutes for the eggs and 5 minutes for the green beans.  Check the potatoes with the tip of a knife, to see that they have softened enough and are ready to be eaten.  If not, cook just a bit longer.  Remove the eggs to a bowl of ice water, and drain the potatoes and beans.  Allow to cool to room temperature. When the eggs are cooled, peel and slice in half. Cut potatoes in half.

Meanwhile pour about an inch or water into a large skillet.  Salt water and bring to a boil.  Add small fillets and cover. Poach the salmon for 5-7 minutes, just until the fish is cooked.  Remove with a slotted spatula to a plate, and allow to cool to room temperature.

Whisk together the dressing.  Line four plates with salad greens.  Place salmon in center and distribute olives, eggs, tomatoes, green beans and potatoes around edge. Drizzle with dressing and serve with lemon wedges.  Top with feta cheese if you like.

Serves 2, or 4 if you serve with bread and fruit.

For a lighter side dish, ditch the fish and potatoes but keep the olives!

Moroccan Eggplant with Lamb and Tomatoes

Celebrate summer's tomatoes and eggplants with a savory dish, much simpler but reminiscent of a Greek Moussakka.  Lamb, seasoned with Moroccan spices, is a natural complement to summer's best, and this dish can be cooked up quickly without overheating the kitchen.

1 large eggplant
1 lb ground lamb
1 medium onion, finely diced
2 Tbsp tomato paste
2 tsp Ras el Hanout Moroccan spice, or other curry/masala powder
about 8 fresh basil leaves, julienned
1 large or 2 medium ripe tomatoes, cut into 6 thick slices
1 Tbsp fresh chives, finely diced
1 Tbsp fresh parsley, finely minced

Heat the grill to high.  Slice the eggplant into 6 slices, lengthwise and spray with a bit of olive or canola oil.  Grill eggplants for 5 minutes on first side.  Spray second side with oil and flip.  Grill another 5 minutes. Remove to a cookie sheet.

 

Turn off grill and heat oven to 375F.

Meanwhile, brown the lamb and onion in a bit of olive oil in a large skillet over medium-high heat.  Cook until the lamb is well browned and the onion is softened and beginning to color.  Add the tomato paste and spice powder and cook another 3-5 minutes. Add a dash of water if the mixture seems too dry.  Stir in the basil and salt and pepper to taste.

At the same time, heat a bit of olive oil in a large non-stick skillet.  Lay the tomato slices into the hot oil and cook the tomatoes over high heat for about 5 minutes, just to caramelize one side.  They should be bubbling and aromatic, but not falling apart.

Now construct the casserole by distributing the meat in small piles evenly amongst the eggplant slices.  Smooth out the meat to cover one half of each slice.  Fold over the other half of the eggplant and place in a large 13x9-inch casserole.  Carefully transfer the tomatoes on top of the eggplants.  Sprinkle with the chives and parsley and place in oven.  Bake about 20 minutes, until browned and bubbly.

Serves 4.

Cioppino of Clams and Chorizo

Summer is full of fresh corn and the seashore.  Combine the two with a ciopino of corn and shellfish.  You can use whatever shellfish you like - just make sure you have enough crusty bread for the wonderful sauce.

2 lbs little neck clams, about 2 dozen
1 medium onion, diced
2 links chorizo, sliced
2 Tbsp butter
2 cloves garlic, diced
1/2-inch ginger, peeled and minced
1 red chili pepper, sliced
1 cup dry white wine
1/2 cup water
3 ears corn, shucked and cut into four pieces
Palmful fresh parsley, chopped

Rinse the clams very well and let the, soak in clean water until ready to use.

Meanwhile, sauté onion and chorizo in a large pot in the butter for about 8-10 minutes until the onion softens and begins to color. Add the garlic, ginger and chili pepper and cook another 2-3 minutes until fragrant.

Add the wine and water and bring to a boil.

Drain the clams well, to be sure they carry no sand with them. Add clams and corn and stir the mixture. Cover and cook for about 8-10 minutes, until all the clams open. Discard any clams that refuse to open.

Tip the mixture into a large serving dish. Sprinkle with the parsley. Serve with crusty break to soak up the wonderful sauce. Serves 2-3; easy to double.

Cook's note: You can also extend this dish by adding a dozen shrimp or some scallops. Cioppino has myriad forms and works with mussels or pieces of fish equally well. Of course some lobster would be outstanding!

Yellow Squash Blue Cheese

Continuing on the theme of conquering your summer squash harvest, I offer a tangy, but soothing casserole of yellow squash with Gorgonzola. 12 cup panko bread crumbs

1 cup grated jalapeño Jack cheese
2 Tbsp fresh chives, finely minced
1-2 Tbsp extra virgin olive oil
3 medium yellow squash, sliced 14-inch thick
2 oz Gorgonzola cheese, crumbled

Het oven to 375F.  Oil a medium 6x10-inch casserole.  Stir together the crumbs, grated cheese, chives and olive oil.  Layer half the squash in the casserole and top with half the crumb mixture.  Sprinkle half the Gorgonzola over the crumbs.  Salt and pepper to taste.  Repeat with another layer of squash, crumbs and cheese.

Bake for about 45 minutes, until nicely browned and bubbly.

Serves 4 as a side dish.

Red Snapper Orange Pepper

Just for summer holiday fun, we are trying as many different fish as we can before the school year starts up again.  Each week we buy a different fresh fish that strikes our fancy, testing and comparing the local fishmongers as we go.

Recently, red snapper fresh that morning from North Carolina was available.  A quick roast in a very hot oven, with butter, some fresh herbs, and the crunch of sweet orange pepper, was enough to enhance, but still maintain the ocean fresh taste of the snapper.
2 cloves garlic
1/2-inch fresh ginger, peeled
2 Tbsp chives, finely diced
3 Tbsp butter
1-1/2 lb red snapper fillet, cut into four portions
8 large shrimps, peeled and de-veined
1 orange pepper, finely diced
dash of red pepper flakes

Preheat oven to 425F.  Mince the garlic and ginger finely and place in a very small bowl along with the butter.  Microwave for about 30-60 seconds, just until melted.  Place fillets in a large casserole.

Top each fillet with two shrimp.  Scatter peppers and chive about fillets.  Pour the butter on top of the fillets and sprinkle a dash of red pepper flakes.  Salt and pepper to taste.

Roast in oven for 10-15 minutes, just until the fillets cook through.  Serves 4.

Zucchini Stuffed with Shrimp and Artichoke

Its that time.  Man versus zucchini.

Are your squash threatening to overwhelm you?  I wouldn't worry about some larger zucchinis - while they may not be the sweetest and most tender, they sure can make a fine boat for all kinds of stuffing. 
12 large shrimp (about 1/2 lb), shelled and chopped
1 large 10-inch zucchini, for stuffing
6-oz favorite prepared stuffing mix
12-oz frozen quartered artichoke hearts
1/2 orange pepper, finely diced
1/2 onion, diced
2 cloves garlic, minced

Preheat oven to 375F.  Heat a bit of olive oil and butter in a large skillet and sauté the onion, pepper and artichoke hearts for about 8-10 minutes.  If using canned artichoke hearts, drain very well and add to the onions and peppers only after about 5 minutes of cooking.  Add the garlic and cook another minute or two.

Cut the zucchini in half, lengthwise, and carefully carve out the seeds in the center to create a boat for stuffing.

Meanwhile, prepare the cornbread stuffing according to package directions.  I used half of a 12-oz box of Trader Joe's cornbread stuffing mix and used 2 cups water (the high end for the water, to keep the stuffing very, very moist).  I was also generous with the butter :-))

Add the shrimp to the onions and peppers and cook through just until the shrimp are pink.  Gently fold the shrimp mixture into the stuffing mix.  Fill the zucchini halves with the stuffing and top with Parmesan.

Place on a baking sheet and bake for about 30 minutes, until browned and heated through.

Serves 4 as a light dinner.

Kale Jicama and Apple Slaw

In the heat of summer, when grilling is King, its good to keep a repertoire of cool side salads.  Kale is growing in popularity and comes in many different shapes, colors and forms - curly, purple, flat-leaf and even baby kale.

A green leafy vegetable, kale is most definitely good for you.  Besides being high in fiber and vitamin C, it is very high in calcium.  And - I swear I'm not making this up - kale is high in vitamin K, which apparently plays a physiologic role in binding calcium.

Kale can be eaten cooked or raw.  Being a distant relative to cabbage, it benefits from a bit of marinating when eaten raw, just as you would for cabbage in a light slaw.  Jicama and apple add a sweet note to this slaw, while slivered almonds add a crunch note.

4 cups kale leaves, removed from stem and chopped

1 jicama, peeled and cut into matchsticks
1 large carrot, cut into matchsticks
1/2 yellow pepper, cut into matchsticks
1/2 small red onion, thinly sliced
1/3 cup seasoned rice vinegar

1 apple, peeled, cored and cut into matchsticks
Juice of 1 lemon
1 rounded tsp whole grain mustard
1/4 cup olive oil
2 Tbsp cider vinegar
1/4 cup sliced almonds

First, toss the jicama, carrot, pepper and onion together with the rice vinegar in a large shallow casserole.  Toss often to marinate well.  Toss apple immediately after peeling and chopping, with the lemon juice in a bowl.

Meanwhile, toss the kale onto a salad bowl.  Using a slotted spoon, remove the apple from the lemon juice and toss in bowl with the kale.  Whisk together the mustard, olive oil and vinegar with the lemon juice remaining in the bowl.  Tip onto the kale. Strain the jicama mixture and tip into the salad bowl as well.  Now gently toss the slaw until everything is well coated.  It's always helpful to allow the slaw to marinate in the refrigerator for 20-30 minutes or so if you can.  Toss one more time, and sprinkle with the almonds.

Serves 6-8 as a side salad.

Summer Tomato Seafood and Bean Salad

Beans, seafood and tomatoes are a classic European mix my Mother taught me long ago.  Simple to toss together on a hot summer day, and great for a picnic, this dish is ultimately flexible and fresh for a hot summer lunch or dinner.
1 10-oz can beans, rinsed and drained, Garbanzo or Canellini
1 12-oz can crab, tuna or salmon meat, drained, or equivalent cooked and cooled

Juice of 1 lemon
1/4 cup olive oil
2 tsp whole grain mustard
1 tsp dried dill

1 anchovy fillet
1 clove garlic
1/4 tsp Kosher coarse salt
4 ripe tomatoes, medium (tennis-ball) sized
12-16 fresh basil leaves

Gently fold together the beans and the seafood. 

Whisk together the lemon juice, olive oil, mustard and dill. On a cutting board, mash together the anchovy, garlic and salt with the tines of a sturdy fork.  The coarse salt helps grind the mixture together to form a paste.  Stir paste into the dressing and gently fold dressing into the bean mixture.

Using a sharp paring knife, core the stem section out of the top of the tomato. Carefully slice the tomato in half almost, but not completely to the bottom.  Now turn knife a quarter turn and slice down another wedge in the same way, almost, but not completely to the bottom.  Repeat, turning, until the whole tomato is butterflied. 

Lay 3-4 basil leaves on each of four plates. Gently spread the tomato apart and place one on top of basil leaves on each plate.  Spoon one quarter of Canelinni mixture on top of each tomato.

Cook's Note: This dish can also be made using canned or fresh seafood.  This is a nice light, inexpensive summer picnic meal, perfect for summer picnics; pack into a cooler and listen to music in the park! Here are Canelini, tuna and tomato.

In one version I used canned flageolets, which I seem only to find in France.

Use whatever beans you like and have on hand. In the cover photo above, I used brown Kumatoes, which are sweet this time of year. Here are flageolets, salmon and kumato.