Corn and Coconut Pudding

Recipe from Gourmet, September 2007

(serves 6 as a dessert)
3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving. Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.

Smothered Spinach and Tofu

Recipe by Akasha Richmond, from The Hollywood Dish

Serve this dish, traditionally called sag in northern India with basmati rice.

(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes

Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.

Creamy Herbed Potato Soup

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 teaspoon salt
2 Tablepsoons butter
3 cups cubed red potatoes
3 cups water
1 Tablespoon chopped, fresh dill (1 teaspoon dried)
1 1/2 teaspoon chopped, fresh marjoram (1/2 teaspoon dried)
1 cup milk
2-4 Tablspoons cream cheese (optional)

In a soup pot sauté onions, celery and salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water and herbs, cover and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. In batches, puree the mixture with milk and cream cheese. Return to the pot and taste for salt and pepper. Reheat gently and serve.

Pizza with Broccoli Raab, Onions and Olives

Recipe from Chez Panisse Vegetables

(Makes 6 first-course servings)
1 medium yellow onion, diced
salt and pepper
olive oil
leaves from 2 sprigs thyme (optional)
1 bunch broccoli raab
1 clove garlic, finely chopped
1 pinch hot pepper flakes
dough for 1 pizza (you can buy this fresh from almost any pizzeria)
1 cup grated mozzarella cheese
16 nicoise olives, pitted
juice of 1 lemon,

Preheat the over to 375˚. Toss the onion in an oven proof dish with a pinch of salt, thyme and olive oil to coat lightly. Roast, stirring occasionally for 30 minutes until the onion is cooked and golden. Wash, drain and roughly chop the broccoli raab. Heat a large sauté pan and coat with olive oil. Add the broccoli raab and season with salt, pepper and hot pepper flakes. Fry over high heat until broccoli raab is tender, then add the garlic, tossing for a few seconds. When onions are done, remove from oven. Turn up heat to 500˚ and put a pizza stone in the oven to preheat (you can use an upside down baking sheet). Roll the dough out into a 12-inch circle on a floured surface and brush with olive oil. Sprinkle evenly with cheese, spread the onions on top, and top with broccoli raab mixture and olives. Drizzle with 1 tablespoon olive oil and slide onto the stone. Bake for 10-12 minutes until the crust is brown and crisp (time may vary on thickness of crust). Remove from oven and drizzle with lemon juice, slice and serve.

Tomato, Onion and Potato Gratin

Recipe from Chez Panisse Vegetables

(serves 6-8)
1 medium yellow onion, as thinly sliced as possible
2 1/2 lbs. red or yellow potatoes
1 1/2 lbs. tomatoes, sliced 1/8-inch thick
2 cloves garlic, thinly sliced
salt and pepper
1 Tablespoon chopped thyme leaves
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine
1 1/2 cups chicken stock

You will need a 9-inch square or oval gratin dish with 2-inch sides. Preheat the oven to 375. Peel and slice potatoes 1/8 inch thick and hold in cold water until ready to use. Lightly oil the dish and distribute the onion slices evenly on the bottom. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. Season with salt, pepper and thyme. Make a layer of tomato slices on top of the potatoes, salt and pepper them and layer with remaining thyme and garlic slices. Finish with a final layer of potatoes, more salt and pepper. Drizzle with olive oil and white wine, and add enough chicken stock to come 2/3 inch up the sides. Cover with foil and bake for 40 minutes. Uncover and press down on the gratin, flattening to ensure the top layer of potatoes is moistened. Continue to bake uncovered for 40 minutes until a knife pierces easily and the top is golden-brown. Serve warm or at room temperature.

Red Beet Risotto with Goat Cheese

Adapted from a recipe in Bon Appétit, February 2007

A simple and delicious take on risotto. You could use shaved
Parmesan in place of the goat cheese, if you like.

(Makes 6 first-course servings)
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with cheese.

Lentil-Spinach Soup

Recipe by Deborah Madison, from The Greens Cookbook

(serves 4-6)
1 cup green or brown lentils, picked over and rinsed
1 bay leaf
1 celery stalk, diced
7 cups water
salt
3 Tablespoon olive oil
1 large red onion, finely diced
2 cloves garlic, minced
3 Tablespoons parsley, chopped
3 medium tomatoes, peeled, seeded and chopped; juice reserved
1 bunch spinach, stems removed and leaves washed
red wine or sherry vinegar to taste
pepper
asiago or Parmesan cheese, grated

Put the lentils, bay leaf and celery in a soup pot with the water, reserved tomato juice and 1/2 teaspoon salt. Bring to a boil and scoop off any foam that comes to the surface. Reduce to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onions and 1/2 teaspoon salt. Cook briskly for a few minutes then lower heat and stir in garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into half inch strips. There should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. Simmer the soup for 5 minutes. Serve with fresh ground pepper and cheese.

Pan Grilled Onion and Chive Relish

Recipe adapted from Nicole’s, New York City. As seen in The New York Times Country Weekend Cookbook.

This recipe is a fabulous condiment for simple grilled steak of fish. Try tossing it with arugula or spinach for a great salad.

1/4 cup golden raisins
fresh grated zest and juice of 1 orange (or lemon)
1 clove garlic, minced
1/4 teaspoon (or more) hot chili pepper with seeds, minced
2 medium onions (red, yellow or both), sliced 1/4” thick
2 Tablespoons olive oil
coarse sea salt or kosher salt
fresh ground black pepper
1/3 cup pine nuts, toasted
1 Tablespoon sliced chives, or chopped herbs

In a large bowl combine the raisins, orange juice and zest. Let soak until the raisins have plumped, 10-15 minutes. Using a mortar and pestle, mash the garlic and chili pepper with the raisins. Heat a ridged grill pan over medium heat and grill the onion slices, turning once until golden brown, about 5-6 minutes per side. Transfer to the raisin bowl, season with olive oil, salt and pepper. Cover with a tight fitting lid or plate and allow to steam for a few minutes. Add the pine nuts and chives and adjust salt and pepper to taste.

Creamy, Cheesy Corn Grits with Summer Vegetables and Basil

Recipe by Sarah Foster, Fresh Every Day

This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.

(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced

Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.

Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.

Gratin of Summer Vegetables in Pesto

Recipe adapted from Anne Willan, Good Food, No Fuss

This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.

Basil Pesto

1/4 cup walnuts or pine nuts, toasted
Coarse salt and ground pepper
1 bunch, about 8 cups lightly packed fresh basil leaves
3 garlic cloves, coarsely chopped
1/4 cup Parmesan cheese
1/2-2/3 cup extra-virgin olive oil

In a food processor, combine nuts, basil, garlic, cheese and a few tablespoons oil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour the remaining oil in a steady stream through the feed tube; process until smooth.

My favorite recipe is to spread it on a pizza topped with slices of tomato and mozzarella cheese. If you’re not up for the task of making dough, you can buy it fresh from almost any local pizzeria. Roll out the dough onto a preheated pizza stone or upside down baking dish, top and bake for 15-20 minutes at about 450˚.

Try making it with other herbs, like mint, too. You can also freeze the pesto for winter (made without the cheese).

Red Cabbage and Warm Spinach Salad

Recipe from Gourmet, April 2000

(serves 2 as a first course or 4 as a side dish)
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz. sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb. red cabbage, cut into 1/4-inch-thick slices
1 bunch (5-8 oz.) spinach, any tough stems discarded, cut into 1-inch slices

Make vinaigrette: Using a fork, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.

Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.

Israeli Salad

Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.

3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)

In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.

Beet, Walnut and Gorgonzola Salad

Recipe from Bon Appétit, October 1995

(serves 6)
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

Herb Grilled Tomatoes

Recipe by Sarah Foster, Fresh Every Day

You can certainly do these up in a broiler. They’re sweet, juicy and delicious. Try them along side some grilled steak or chops, with any egg dish, or on a bed of sauteed greens garnished with a little Parmesan.

(serves 4-6)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons fresh rosemary, chopped
3 medium beefsteak tomatoes, cored and halved crosswise
sea salt and fresh ground pepper

Prepare grill or preheat broiler. Whisk vinegar, oil, garlic and rosemary together in a small bowl. Place the tomatoes, cut side up, in a shallow dish. Drizzle with the vinaigrette, roll them around to coat and turn the tomatoes cut side down. Allow to marinate at room temperature for 20-30 minutes.

Just before grilling, season the tomatoes with salt and pepper. Place the tomatoes, cut side down on the grill, or up under the broiler for 3-4 minutes - or until the begin to darken and plump up. Return them to the marinating dish. Spoon the vinaigrette over them and serve warm.

Palo Santo Corn & Cucumber Soup

(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water

Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.

Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.