Ratatouille

Your bountiful summer garden comes together in this rich, flavorful vegetable stew.  For best results, strive for two things.  First, sauté the veggies separately to brown and caramelize, and not boil.  Secondly, wait until the next day to serve this dish - waiting overnight allows the flavors to meld and develop.  Delayed gratification at its best.  Finally, share.  This stuff makes friends!
1 large onion, diced
1 orange pepper, diced
2 long Italian peppers, chopped
1 red chili or jalapeño pepper

1 large (or 2 small) zucchini
1 large (or 2 small) yellow summer squash

3 cloves garlic, minced
Palmful sage leaves, about 2 dozen, sliced
1 Rounded Tbsp fresh rosemary
1 rounded Tbsp fresh thyme
1 rounded Tbsp fresh oregano

1 large (or 2 small) eggplant

2 large fresh ripe tomatoes, diced
1 cup dry white wine
1 tsp salt
freshly-ground black pepper

This is a batch process - cooking the veggies in individual batches assures they caramelize to develop full flavor. The tendency is to add all the ingredients together, but you will never get the browning, and your ratatouille will be flat at best.

In a large skillet or medium pot, sauté the onions and peppers in a bit of olive oil.

Meanwhile, in a separate pot, sauté the zucchini and yellow squash in a bit of olive oil. Make sure there is enough oil to brown the vegetables - the squash especially has a tendency to de-water, and boil, instead of brown.

So, watch the squash and keep the heat relatively high, stirring fairly often, but not too much to break down the squash. A large, wide skillet is probably the best for the squash.

Finally, in a third non-stick skillet, sauté the eggplant in a bit of olive oil, until the cubes brown up nicely, about 12-15 minutes.

When the onions have browned and are sweet, add the garlic, sage, rosemary, thyme and oregano. Cook another 3-5 minutes. Now combine the onion and squash in a single pot - use one that is at least 6-8 quarts. Keep on a low simmer.

Wipe down the second pot with a paper towel and add a few good tablespoons of olive oil and heat over high heat to shimmering.

Toss in the tomatoes and allow to sizzle and caramelize, stirring often. Cook about 10 minutes.

By now the eggplant should be browned.

Add to the onion mixture, along with the tomatoes. Add the wine, salt and pepper and stir well. Bring to a boil, and then stir and reduce to a simmer. Cover and cook about 30 minutes, stirring every so often.

As with many stews, this dish is best refrigerated and reheated the next day. This allows the flavors to meld together.


Serves 6 as a side dish, or makes several pizzas, bruschettas, or great omelets!

Cook's Note:  Add a can of chickpeas for a great wholesome vegetarian meal.

Croque Veggie: Buttery Tofu Eggplant Strata

You've heard of a Croque Monsieur?  Here's a vegetarian version.  Toasting and buttering takes bread, an otherwise quiet, subtle flavor, to another level.  Same with tofu.  They say you HAVE TO FLAVOR tofu.  Agreed - here's a great way.
1 brick extra-firm tofu, cut into 8 slices

Marinade:
3 Tbsp butter, melted
1 Tbsp worcestershire sauce
Juice of 1 lime
2 tsp Tabasco, or other favorite hot sauce
palmful fresh mint leaves, minced
3 cloves garlic, minced

1 eggplant, cut into 4 slices
1 red pepper, cut into eight's
4 slices wide artisanal bread, Tuscan or Sourdough
1/2 lb mozzarella (or other favorite meltable) cheese, sliced
8 oz mushrooms (optional)

Whisk the marinade ingredients together and bathe the tofu slices in it, in a wide plate or casserole.

Let them sit at room temperature for at least 15-20 minutes.

Meanwhile, preheat a grill to medium-high. Then get the tofu slices sautéing in a non-stick skillet with all the marinade. Cook them over moderate heat, so that they brown slowly, turning several times. This should take about 20 minutes.

Meanwhile, spray the eggplant and the peppers with a bit of oil and grill for about 3-5 minutes a side. Grill until they soften a bit and the edges brown up.  The eggplant might cook a bit faster.

Blackening the skins of the peppers is a good (tasty) thing, so let the flames rip on! Salt the veggies generously with Kosher salt and set aside.

If serving with mushrooms, get them going in a bit of oil in a separate pan over high heat until they release what water they will. Then brown them up nicely and set aside.

Toast the bread on the grill. After flipping once, lay the cheese evenly about all the slices. Cover and allow the bread to toast and the cheese to melt. When ready, lay one toast on each of four plates. Top with a slice of grilled eggplant. Slant two slices of grilled peppers on top and then counter-angle two slices of tofu on top. If desired, top with some sautéed mushrooms.

Serves 4.

Muesli

This is a hearty, stick-to-your-ribs breakfast that won't let you down mid-morning.  The perfect pre-cycle breakfast for that weekend ride!  Or - rushing off to work and no time for breakfast?  No, no.  Bring this along and eat it when you have time; it'll wait for you.

Cold and refreshing on a hot summer morning, Muesli has another thing over hot oatmeal - it's all made the night before.  Just wake up and eat. Then ride!
1 cup old fashioned rolled oats
1 cup regular almond milk
1/4 cup plain Greek yogurt
6 apricots, finely diced
1 Tbsp Zante Currents or golden raisins
2 Tbsp sliced almonds
fresh berries
fresh mint

The night before, mix together the first 6 ingredients.

Wrap tightly and refrigerate overnight.

The next morning, stir, and tip into 2 serving bowls. Scatter fresh berries and mint leaves over top and serve.

Serves 2.

Cook's Note:  You can substitute milk for almond milk if that's what you have.  You might need to augment with a teaspoon of honey, though.

Moroccan Lamb Kebab Harissa

This is a great meal for guests.  You can get everything ready in advance - including a crispy cole slaw as a side.  Right before dinner, you just grill over very high heat for a very short time.  Lamb is best medium rare or rare, in my opinion.  Don't neglect your guests and overcook these beautiful puppies.
2 lb boneless lamb, leg or shoulder, cut into 1-inch pieces - you should have about 30 pieces

Marinade:2 tsp cumin seeds
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp powdered sumac (see Cook’s Note)
1 tsp salt
1 Tbsp Harissa, Moroccan chili paste
4 cloves garlic, minced
palmful fresh thyme, leaves largely pulled from twigs
1/2 cup olive oil
juice of 1 lemon

Well before eating:
Toast the seeds in a dry skillet for about 2-3 minutes until they become fragrant. Remove from heat and cool. Coarsely grind in a coffee mill dedicated for spice grinding (or accept your next pot of coffee to be slightly spiced up - which is actually very, very good!)

Toss ground seeds into a large bowl with remaining marinade ingredients.

Mix together. Add the lamb cubes and toss together well.

Wrap with plastic wrap and allow to marinate in the refrigerator at least a few hours, if not, overnight.

Getting ready to eat:
Heat a grill. Thread the meat onto skewers.

Grill the kebabs on high heat for 2-3 minutes each side.

Reduce heat slightly and cook until medium rare, another minute or two.

Serves 6-8.

Cook’s Note: You can also skewer with veggies and other savories. Here I added a smoked Andouille sausage and lots of veggies.

Sumac is a spice used extensively in the Mediterranean to enhance dishes such as grilled meats and hummus. It is the powder formed by grinding the flower of the Rhus-species plant. Not to be confused with distant poisonous relatives such as poison sumac (which has a white flower), and poison ivy. God knows if there were a poison ivy relationship, I would not have been around to tell you about it!

It has a sour, rich flavor that goes well with deep flavors such as lamb.

I find powdered sumac at specialty spice stores, such as Spices and Tease in Chelsea Market, off the Highline Park in NYC.

Cole Slaw with Apple

Crunchy, tangy cole slaw is a go-to side dish for so many summer meals.
About 6 cups shredded cabbage
1/2 purple onion, sliced
1 apple, peeled, cored and sliced

Dressing:1/2 cup plain Greek non-fat yogurt
1/4 cup good real mayonnaise
1/4 cup seasoned rice vinegar
2 tsp dried dill weed
dash red pepper flakes

In a large bowl, whisk together the dressing ingredients. Add the cabbage, onion and apple. Toss to mix well.

Serves 4 as a side dish.

Pattypan Squash Stuffed with Lamb Apricots and Almonds

Our CSA is giving us beautiful pattypan squash this summer, and I see them in farmer's markets more and more.  After scooping out a few seeds, you are left with tender, meaty summer squash, just a bit more firm that a zucchini, and so stuff-able! Flavored a bit on the Meditteranean side, this dish is rich with sage, apricot and almond flavors which complement the Harissa-spiced lamb.
3 pattypan squash
2 dozen sage leaves
2 Tbsp butter and 2 Tbsp olive oil
3 cloves garlic, sliced

1 onion, sliced
1 lb ground lamb
2 tsp cumin seeds
generous salt and fresh ground pepper
2 Tbsp Harissa, Moroccan hot pepper sauce (or other hot sauce)
1/2 cup dried apricots, finely diced
1/3 cup slivered almonds (2 Tbsp reserved)
palmful fresh mint, chopped

Preheat oven to 375F. Halve the squash at the stem and then scoop out the seeds with a soupspoon. Arrange the pattypan squash halves in an oiled casserole.

Melt the butter with the oil. Add the sage leaves and garlic and cook for about 2 minutes, just until the sage starts to crisp up a bit and the garlic becomes fragrant.

Pour the sage butter mixture over the squash and place squash in the oven.

Bake 30-45 minutes.

Meanwhile, add the onion with the cumin seeds to a skillet with a bit of olive oil and sauté over medium-high heat until the onions begin to brown up a bit, about 5-8 minutes. Add the lamb and continue cooking to start browning the lamb. Generously salt and pepper to taste. When the lamb begins to brown well, add the Harissa, apricots and almonds. 

Cook another 3-5 minutes, until the apricots soften up a bit. Add the mint and stir well.

When the squash have started to soften, figure about half cooked, testing with a knife, remove casserole from oven (about 30-45 minutes). Stuff the squash halves with the lamb mixture, scattering any extra lamb around the edges.  Top with a few reserved almonds.

Bake another 30-45 minutes, until the lamb is well browned and the squash are fork tender. Sprinkle with fresh parsley or mint and serve.

Serves 4.

Fig Prosciutto and Gorgonzola Flatbread

A great restaurant in our town, Capers and Lemons, makes the very best flatbread appetizer with fig jam.  I've reversed engineered it here for the home cook.  Although you are probably like me, and don't have a wood-fire pizza oven like Capers and Lemons, don't worry - your kitchen oven will still work fine.  Or try it on the gas grill, using indirect heating.
2 prepared naan flatbreads, or pita breads
2-3 Tbsp fig jam
1 thin slice Prosciutto ham, broken into pieces
1/4 cup Gorgonzola cheese, crumbled
3-4 leaves fresh basil, ripped apart

Preheat oven to 400F. Spread the fig jam evenly about the flatbreads. Sprinkle the ham, cheese and basil about the flatbreads.

Place them on baking sheets and bake for about 10 minutes, until the cheese is just starting to melt and bubble a bit. Remove from oven, slice into serving pieces and serve.

Serves 4 as appetizer.

Chef Salad with Nectarine

As peaches and nectarines come into season, remember they're not just for desert.  Their fresh, juicy sweetness complements the edge of mint and zing of cayenne in this crispy, cold and refreshing main course salad.  Its hot.  Keep the oven off.
1 lb cooked chicken, shredded
4 ripe nectarines, peeled, pitted and sliced
1 cucumber, sliced
1/2 red onion, peeled and sliced
1 fresh ripe tomato, cut into wedges
1/4 cup grated carrot
4 cups mixed salad greens

Dressing:
juice of 1 lemon
1/4 cup olive oil
1/2 tsp Dijon mustard
1/8 tsp red Cayenne pepper
dash salt and freshly ground pepper
1 Tbsp fresh mint, finely chopped

Whisk together the dressing ingredients. Arrange the salad ingredients on four plates. Dress lightly with the dressing, and pass extra dressing on the side.

Serves 4.

Cook's Note:  I always try to keep poached chicken breasts on hand in the freezer for when I really just do not want to turn the stove or oven on.  Maybe not as juicy and light as freshly poached chicken breast, but saves a whole lot of time and sweat when you just want to get that crisp cold salad out onto the patio quickly.

Minted Chilled Cucumber Corn and Basil Soup

Soup in summer?  Only if it is cold.  This is a cross between recipes of two of my favorite cooks - my brother-in-law, Bob and Melissa Clark of the New York Times.  Bob makes a great cucumber soup, and Melissa makes a great corn soup.  A hybrid of the two, this is a refreshing, chilled prelude to any meal, on a hot summer day.
kernels from 3 ears fresh corn
3 cucumbers
1 clove garlic
palmful fresh basil leaves
small palmful fresh mint leaves
1-1/2 cup Greek yogurt
juice of 1/2 lime
1-1/2 tsp salt

Peel the cucumbers and half lengthwise. Carefully seed the cucumbers using a tea or soupspoon. 
Slice and tip into a colander. Toss with the salt and allow to sit about 15-20 minutes.

Shake the cucumbers to drain as much as possible. Place the garlic in a blender and chop well. Add the cucumber, corn, basil, mint and yogurt, reserving 4 small basil leaves for garnish. Add the lime juice. Process until very well blended - you should only see tiny green specs.

Strain the soup in a strainer into a quart measuring cup. Stir the solids to encourage drainage, and then press the solids. You should have about a golf-ball sized mass at the end. Discard the solids and pour the soup into 4 individual soup bowl. Chill for about 20-30 minutes.

When ready to serve, drizzle with a bit of olive oil and garnish with basil leaves.

Serves 4 as an appetizer.

Mint and Lemon Balm Chicken Kebabs on Naan

Here's more on the pomegranate theme.  Mint and lemon balm come together with aromatic pomegranate vinegar for a flavorful marinade.  Perfect for keeping the grill stoked this summer.
Marinade:
1/2 cup pomegranate wine vinegar
1/2 cup olive oil
1 cup mint leaves, packed, finely chopped
1 cup lemon balm leaves, finely chopped
3 cloves garlic, minced
1/2 tsp powdered coriander
1/2 tsp powdered cumin
1 tsp salt
Freshly found black pepper

8 boneless, skinless chicken thighs, trimmed of fat
4 naan Indian flatbreads

Mix together the marinade ingredients in a large bowl. One by one, lay each thigh on the cutting board, lengthwise aligned horizontally. Cut into 3-4 slices vertically. You should have approximately 1x2-inch pieces. Place chicken in marinade and mix well. Cover and refrigerate for at least an hour, but all day is even better.

Soak eight 6-inch wooden skewers in water for 10 minutes. Fold each piece of chicken in half and thread onto skewers, about six to a skewer.

Heat grill to high. Lay skewers onto grill and cook for about 10-12 minutes, turning every 2-4 minutes. Grill until chicken is just cooked through.

Meanwhile, toast the naan bread on the grill. When piping hot, lay each toasted naan on a plate and top with a skewer of grilled chicken. Serve immediately with sliced lemons.

Serves 4-6.

Cook's Note:  Lemon balm is a nice, light herb, imparting a lemony note when sprinkled on meat or fish, or used in a marinade.

Great paired with fresh mint on fresh strawberries, vanilla ice cream, or lemon sorbet!

If you only have pomegranate molasses, mix 2 tablespoons pomegranate molasses with 1/3 cup red wine vinegar and use for this recipe.

Spicy Pomegranate Tofu Pita Pockets

Marinating tofu with hot sauce, pomegranate molasses and soy sauce adds a lot of flavor for filling a hot pita pocket.  Pomegranate molasses can be found in middle eastern markets, or some supermarkets (or on-line).  Sweet and sour and thick like honey, its a great flavor base for something that needs flavoring, like tofu!  Make sure you toast your pitas - it makes all the difference.

Marinade:
2 Tbsp Tabasco or other favorite hot sauce
2 tsp cumin
1 tsp ground coriander
1 Tbsp pomegranate molasses
1 Tbsp soy sauce
2 cloves garlic, minced
1/4 cup olive oil

1 brick extra-firm tofu, drained, dried, and cubed to 1/2-inch

about 1 doz cherry tomatoes, halved
4 6-inch pita breads, halved
handful mixed salad greens
palmful of fresh basil leaves

Tahini sauce

Whisk together the marinade in a wide shallow casserole. Gently fold the tofu into the marinade and allow to sit about 30 minutes, folding once or twice.

Heat a non-stick skillet and tip the tofu and its marinade into the pan. Shake the pan to allow each tofu cube to settle onto the skillet, in a single layer. Fry for about 5 minutes, to brown one side very well, shaking fairly often. Salt and pepper generously - tofu needs all the flavor it can get.

Now here is the painstaking part - gently turn each cube over with tongs. You can stir them up, but I find that they can break apart, and your chances of browning both sides of each cube are reduced. I think it is worth the patience.

Allow the second side to brown well, and crisp up if possible. Again, shake the pan frequently.

The crispier the tofu, the better.  While the tofu is browning, toast the pitas in a toaster oven, toaster of grill. When they are warm, open the pockets up and add some greens, followed by 5-6 tofu cubes, and 3-4 cherry halves. Repeat for the remaining pockets.

Serves pockets with basil leaves and tahini sauce.

Serves 4-6.

Tahini Mint and Chive Sauce

This is a light creamy sauce used to enhance stuffed pita sandwiches, felafel, and other foods from the Middle East.  Here, I add mint and chive to take advantage of our summer garden.
1 large or 2 small cloves garlic, peeled
1/2 cup tahini
Juice of 1/2 lemon, about 1-1/2 Tbsp
2 Tbsp olive oil
1/4 tsp salt

about 2-3 Tbsp water

palmful mint
1/4 cup chopped chives

Put the garlic in a small food processor and pule to mince finely. Add the tahini, lemon, olive oil and salt, and process to form a thick sauce. Use a rubber spatial to scrape down the sides of the processor and add water, 1 tablespoon at a time. Pulse to form a creamy sauce to your consistency. Depending on your tahini, this may take all three, or even maybe more tablespoons of water.

Add the mint and chives and process just enough to incorporate the herbs. Tip into a serving bowl.

Makes about 1 cup sauce.

Salmon Fajitas Fresca

Salmon with simple fresh ingredients makes a fresh summer dinner.
1 lb salmon fillet, skinned, cut into 1-inch pieces
palmful fresh mint, minced
2 Tbsp canola oil
1 tsp cumin seeds (or 1/2 tsp cumin powder)
2 tsp coriander seeds (or 1 tsp ground coriander)

1 cup pico de gallo, or salsa fresco
1 cup non-fat plain Greek yogurt
palmful fresh cilantro leaves
8 4-inch tortillas, flour or corn - your choice
1 avocado, peeled, seeded and sliced
1 lime, cut into wedges
pickled jalapeño slices

If using whole seeds, grind in a dedicated coffee grinder to a coarse powder.

If you have time before grinding, you can lightly toast the seeds in a dry skillet for a few minutes, until fragrant, shaking often.

Mix the spices with the oil in a medium bowl, and fold in the mint and salmon cubes. Allow to marinate for 20-30 minutes.

Heat a few tablespoons olive oil over medium-high heat in a non-stick skillet. Add the salmon and sauté a few minutes until the first side browns well. Gently flip each cube with tongs, and sauté the other side for another few minutes, until well browned.

Place two tortillas on a plate and top with a quarter of the salmon. Top with a dollop of yogurt, salsa and some cilantro. Serve with avocado, lime wedges and pickled jalapeño.

Serves 4.