Roasted Garlic Haricotverts with Fennel

Roasting veggies is quick and easy and adds such depth of flavor, that you cannot get from sautéing, and that doesn't arise from braising or boiling.

Not to say I don't appreciate all cooking methods of veggies - just to say you've gotta try roasting for a delightful change of pace.
1 lb thin French haricot vert green beans
1 large bulb fennel, trimmed and sliced
1 large onion, sliced
1 rounded Tbsp dried roasted garlic chips
1/4 tsp red pepper flakes
2 Tbsp olive oil
1 red pepper, sliced into 1-1/2-inch matchsticks

Preheat oven to 400F. Toss the green beans, fennel and onion into a large bowl. Mix well with the garlic, pepper flakes and olive oil. Salt and pepper generously, to taste. Tip veggies into a rimmed baking sheet and spread out evenly.

Roast veggies in the oven for 20 minutes. Meanwhile, toss the red pepper into the bowl and stir just to coat with whatever oil remained behind.

Stir the roasting veggies and even out again. Scatter the red pepper on top and roast another 30-40 minutes, until the veggies are soft and starting to brown up a bit.

Serve with lemon wedges.

Serves 4-6.

Cook's Note:  I love roasted garlic, and prepare it fresh whenever I can.  Its great as a spread on bread or as a boost of flavor for many dishes, but I don't always have time to make it.  So I love to use dried roasted garlic flakes where appropriate.  My friend Glenn turned me onto these.

And for a quick weeknight dish, they add a ton of flavor to roasted veggies, and soften up nicely as the veggies cook.

Using fresh garlic is an option here, but only if you are going to slice or dice - whole cloves will not roast in the same amount of time as the veggies.  I suppose you could use pre-roasted garlic, but I would be afraid of it burning.  So the dried flakes are a great choice here.

Lasagna Rapide with Artichoke Hearts

When we were young, our mother would make us any dish we wanted on our birthday.  My brothers and sisters mostly went for lobster; I went for lasagna.

But too complicated for a weeknight?  Not if you make it this way with no-boil sheets; you could be done in an hour.
1 onion, diced
1/4 cup dried apricots, diced
2 tsp fennel seeds
1 jalapeño pepper, optional
1 Tbsp rosemary
2 cloves garlic, minced
1 lb ground beef

6 no-boil lasagna sheets
1 jar favorite spaghetti sauce
1 lb mozzarella and/or Pepper Jack cheese, sliced, 1/4 reserved
1/2 cup dry white wine
1 12-oz jar marinated artichoke hearts, well drained
1/4 cup grated parmesan cheese

Preheat oven to 375F. Sauté the the onions, apricots, fennel, jalapeño and rosemary for about 8-10 minutes.  Add the garlic and cook another 2 minutes.

Add the beef and brown well.

Spread half the spaghetti sauce on the bottom of a 9x13-inch casserole. Alternate layers of the lasagna sheets, beef and three quarters of the cheese, angling the lasagna sheets and overlapping like roofing shingles.

Pour on the wine. Top with the remaining sauce, the remaining mozzarella, the artichoke hearts and the Parmesan cheese.

Cover the casserole with aluminum foil.

Bake in oven for 30 minutes. Remove aluminum foil and bake another 20-30 minutes, until the casserole is completely heated through and is browned and bubbly.

Serves 4-6.

Swordfish Roasted with Tomatoes and Lemon

In 1959, the Canadian Department of Fisheries published the 10-minute per inch rule for cooking fish, in their 'Canadian Fish Cookbook'.  The rule says to cook fish a total of 10 minutes per inch and add 5 minutes if cooking in a sauce or with other things.  A rule that seems to have never, ever been disproven - astrophysicists should be jealous!

Here I use fillets about 3/4-inch thick (7.5 minute cooking time) and add about 5 minutes for the tomatoes and lemon.  Of course it all depends on your cooking temperature and how the dish is composed, so you need to keep a keen eye on the fish - just as it becomes opaque and flakes, it's done.

Don't get distracted for those 10 minutes - there's nothing so unfortunate as overcooked fish.
2 Tbsp butter, melted
2-3 swordfish fillets, about 3/4-inch thick, about 1-1/2 lb, enough for 4 persons
1 pint grape tomatoes
2 Tbsp capers
1 lemon, cut into thin wedges
1 tsp dried dill weed

Preheat oven to 400F. Spread butter evenly in a casserole big enough to fit the fish, about 9x13-inches. Lay the swordfish in the casserole and distribute the tomatoes about the fillets. Nestle the lemon wedges about the dish and then sprinkle with capers and dill. Salt and pepper to taste and spray the fillets with a bit of oil.

Roast in oven about 12-14 minutes, just until the fish is cooked through and the tomatoes have roasted up nicely.

Serves 4.

Coconut Basil Roasted Salmon

Coconut, garlic and basil infuse the salmon with rich flavor as it roasts, while still allowing the salmon flavor note to sing.  A quick preparation for workday weeknights - a fast, easy and tasty way to get your weekly salmon ration.
3 Tbsp coconut butter
3 cloves garlic, minced
palmful fresh basil leaves, chopped, about 1/2 cup

1-1/2 lb salmon, cut into four portions, washed and patted dry

Preheat oven to 400F. Melt the coconut oil in a small saucepan and add the garlic.

Cook over medium heat for about 2 minutes. Add the basil and cook another minute. Remove from heat.

Lay the salmon fillet portions on an oiled, rimmed baking sheet. Distribute the garlic-basil mixture evenly on top of the fillets. Season with coarse sea salt and freshly ground black pepper.

Roast salmon for about 10 minutes, until the fish is just cooked through and has browned up nicely. Remove from oven and serve with lemon wedges and your favorite sides.

Serves 4.

Korean Bulgogi BBQ Beef Ribs

One of my favorite Korean meals in Bulgogi - which literally means 'fire meat'.  You would typically sit low to the ground around a small grill.  Everyone contributes to tending the grilling, and scissors are used to cut the meat into serving portions.  The meat is typically then wrapped with cloves of garlic in lettuce leaves, and accompanied by bowls and bowls of kimchi - pickled veggies of all sorts.  If a traditional bulgogi spread is beyond your scope, just serve with some rice and stir-fry veggies - but I'd encourage you at least to have some kimchi on the side.

4-6 Asian cross-cut beef ribs, about 1-1/2 lb, enough for 4 people

Bulgogi Marinade:
2 Tbsp hoisin sauce
1 Tbs sesame oil
2 Tbsp gochujang, Korean chili bean paste
2 Tbsp pale dry sherry
1 Tbsp seasoned rice vinegar
2 Tsp chili paste with garlic

Whisk together the marinade - depending on your hoisin sauce, you may or may not need to add a dash of water.

Marinate the meat in the marinade for at least 2 hours, or preferably overnight. Heat a grill to high. Grill ribs over high heat for about 2 minutes per side.

Serve with rice, stir-fried veggies, kimchi and whatever other Asian pickles you can find!

Serves 4.

Cook’s Note: Asians seem to prefer beef short ribs thinly cut across the bone - probably easier to handle with chop sticks, than the big fat short ribs you find in a typical American grocery.

They are becoming more popular in the US. I find these thin ribs in a local Farmer’s Market that services many ethic cuisines.

Bulgogi grilled table side, served in Korea

Pepper Pasta Creme Fraiche

Loaded with veggies and only a relatively small amount of pasta, this dish screams fresh and spring.  The little cream and creme fraische (or sour cream) are justified to lend just the lightest creamy bond to the crisp, stir-fried veggies.
3 carrots, cut into matchsticks
1 red pepper, cut into matchstick strips
1 orange pepper cut into matchstick strips
1 yellow pepper cut into matchstick strips
1 leek, trimmed, cleaned and diced
2 cloves garlic, minced

8 oz pasta
7.5 oz creme fraiche, or sour cream
1/4 cup half and half or light cream
freshly grated nutmeg, about 1/4 tsp
cayenne pepper, about 1/8 tsp
palmful fresh Italian parsley, chopped

Heat 2-3 quarts of salted water in a pot for the pasta. When boiling, add pasta and stir. Cook just until al dente and drain well.

Meanwhile, sauté the carrots, peppers and leeks in a large skillet in a bit of olive oil. Cook for about 10 minutes, until the veggies are just crisp-tender. Add the garlic and cook another 1-2 minutes.

Now add the creme fraiche and light cream to the veggies and bring to a boil. Toss in the pasta and season with nutmeg and cayenne. Turn out to a serving bowl and garnish with parsley.

Serves 4.

Cook's Note:  For variety, I used purple carrots.

Capers and Lemon Chicken Dijon with Melted Leeks

No, this is not named after one of our local restaurants - just another installment on the Chicken Dijon theme, now pairing with lemons and melted leeks.  And where there are lemons, there might also just be a few capers.

The chicken roasts over a bed of caramelized leeks, in a tangy sauce of Dijon mustard and white wine.  The lemons also melt a bit and add their juicy tang to the sauce as they cook down.
5-6 chicken breasts, about 2-1/2 lb, rinsed and patted dry
1 tsp herbes do Provence, or Italian herbs

2 leeks, trimmed, cleaned and sliced into 3-inch lengths
1 orange bell pepper, sliced into matchsticks
2 cloves garlic, minced
1 Tbsp drained capers
2 lemons, sliced lengthwise into eighths, pits removed

1/4 cup dry white wine
2 Tbsp Dijon mustard

palmful fresh Italian parsley leaves, chopped

Preheat oven to 400F. Trim your chicken thighs of any extraneous fat, and skin.

Brown thighs in a bit of olive oil, in a non-stick skillet, about 5 minutes on each side. Season with herbs de Provence along with Kosher or sea salt and freshly ground pepper to taste.

Remove chicken thighs to a plate.

In the same skillet, sauté the leeks and orange pepper for about 8-10 minutes. Add a Tablespoon of water at first to help soften the leeks, and allow the water to boil off. When the leeks have ‘melted’ add the garlic and cook another 2-3 minutes.

Tip the leek-pepper mixture into a large casserole, large enough to hold the chicken.

Lay the chicken thighs on top of the leeks and scatter the capers on top.

Whisk together the wine and Dijon mustard. Pour mixture over chicken pieces. Then wedge the lemon slices about the chicken pieces.

Roast chicken for 20-30 minutes, until chicken is cooked through (juices run clear when prodded with a sharp knife), and lemons are browning around the edges.

Serves 4.

Cook's Note:  If you'd like a slightly creamier sauce, you could substitute cream for the white wine.

Pasta Salad with Olives and Mandarin Oranges

A quick (vegetarian) lunch or light dinner, with many angles of flavor.  This makes spring and summer feel around the corner.
Salad ingredients:
8 oz spaghetti, snapped in half
4 cups fresh baby arugula
1 can mandarin oranges, drained
1 can black beaned, rinsed and drained
2 carrots, shaved with a peeler
1 jar stuffed green olives, drained
1 zucchini, halved lengthwise and sliced

Dressing:
juice of 1 lemon
1/2 tsp Dijon mustard
1 Tbsp sherry vinegar
1/4 cup olive oil
dash salt, black pepper and crushed red pepper flakes

Cook the spaghetti in plenty of very-well salted water until al-dente. Drain and tip into a pot of cold water. Drain again. Set aside

Whisk together the dressing ingredients. Toss all the salad ingredients in a large bowl along with the dressing.

Serve 4-6 for lunch.

Saitan Sesame Chef Salad

A quick, light vegetarian meal.  Perfect midday lunch break - Buddah would approve, I am sure.
Dressing:
1 Tbsp rice vinegar
1 Tbsp sherry vinegar
2 tsp sesame oil
2 Tbsp walnut oil
1 tsp soy sauce

3 cups iceberg or romaine leaves, chopped
3 cups arugula
3 Belgian endives, sliced
1 cucumber, peeled, halved lengthwise, and sliced
2 green onions, sliced
8 oz seasoned chicken-less seitan strips
2 oz baked, seasoned tofu, thinly sliced

1 cup julienned carrot
toasted sesame seeds
lemon wedges

Whisk together the dressing very well, ro form a nice emulsion.

Sauté the seitan in a dash of canola oil in a non-stick skillet, just to heat through and brown it up a bit.

Set out four plates on the counter. Lay on each plate a quarter of the romaine, arugula, cucumber, endives and onion. Top with a quarter of the seitan and tofu. Garnish with the carrot and sesame seeds. Drizzle a quarter of the dressing on top and serve with lemon wedges.

Serves 4.

Cook's Note:  Seitan is becoming more and more available and is a great meatless protein alternative. Unlike tofu, it has a real toothy bite, like chicken breast.  Made from wheat, it is based on gluten protein, so if you are gluten-free or on a Paleo diet - stay away.  Otherwise look for flavored varieties.  I really like Trader Joe's, which is lightly seasoned and browns up nicely in a non-stick skillet.

Marinara Haddock Puttanesca

Find good fresh haddock that smells like a salty pier.  Then it can stand up to any explicit flavor teases like Puttanesca - a taste from the saltier side of life.

Olives, tomatoes, anchovies and capers - whoa.  Mix with white fish?  You bet. Don't underestimate the power of fresh fish.
1 lb haddock fillet, cut into 2- to 3-inch pieces
1 recipe simple tomato sauce, or favorite lite Marinara sauce (see note)
1 large zucchini, sliced
1 onion, thinly sliced
1 leek, cleaned and sliced
2 cloves garlic, minced
3-4 anchovies, minced, or equivalent paste
2-1/2 oz sliced black olives, California or ideally Calamata
1 Tbsp capers
8-10 fresh basil leaves, julienned
red pepper flakes

Preheat oven to 425F. Prepare simple tomato sauce if using.

Heat a bit of olive oil in a large non-stick skillet. Add the leek and a tablespoon of water. Cook for about 5 minutes, until the water evaporates. Then add the zucchini and cook another 10 minutes or so, until the zucchini starts to brown. Add the garlic and anchovies, and cook another 2-3 minutes.

Pour half of the tomato sauce into an oiled large 9x13-inch casserole. Top with the zucchini mixture. Pour the remainder of the tomato sauce over the zucchini and nestle the haddock pieces into the sauce.

Sprinkle the olives, capers and basil onto the fish and drizzle with a bit of olive oil. Salt and pepper to taste, and sprinkle with a dash of red pepper flakes.

Bake for about 30 minutes, or until the fish flakes easily and the sauce is bubbly.
Serves 6.

Cook’s Note: I use Trader Joe’s Toscano Lite Marinara sauce, in 28-oz cans when I don’t have time for simple tomato sauce - a must try.