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Purple cauliflower. Pixabay photo

By Barbara Beltrami

Once upon a time, many years ago, the East End of Long Island was densely populated with farms that grew potatoes and cabbages and cauliflower. Even though most of them have become vineyards, there are still a few that continue to produce the original crops, and Long Island cauliflower, whether the familiar white common variety or the purple, green or orange ones that are the harbingers of autumn, tastes virtually the same, although some people say the purple has a slightly nuttier taste. All are members of the cruciferous family which makes them great sources of vitamin C, and purple cauliflower is especially good for the anti-oxidants it contains. Whatever color you choose, you’re in for a veggie treat and a good dose of healthy nutrients.

Roasted Purple Cauliflower

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 large head purple cauliflower

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2/3 cup grated Parmigiano cheese

1/3 cup toasted pignoli nuts

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment. Slice cauliflower lengthwise through the core into 4 to 6 one-inch steaks. Brush both sides with olive oil, sprinkle with half the salt and pepper, then half the cheese. Bake about 15 minutes, until top is golden, then flip, sprinkle with remaining salt and pepper and cheese and bake another 15 minutes or so until that surface is golden and bubbly. Remove from oven, transfer to serving dish and sprinkle with toasted pignoli nuts. Serve with any meat, fish, poultry or vegetable protein.

Giardiniera

YIELD: Makes 6 to 8 cups

INGREDIENTS: 

1/2 head cauliflower cut into small florets

2 carrots, peeled and cut diagonally into 1/4” slices

2 celery ribs, trimmed and cut into 1/4” slices

1 red bell pepper, seeded and diced

2 garlic cloves, sliced thin

1 jalapeno pepper, seeded and minced

2 cups white vinegar

1 cup water

2 tablespoons sugar

Kosher salt to taste

2 bay leaves

2 teaspoons celery seeds

2 teaspoons fennel seeds

1 tablespoon dried marjoram

DIRECTIONS:

In a large bowl, toss together cauliflower, carrots, celery, bell pepper, garlic, and jalapeño pepper; pack into glass jars. In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, bay leaves, celery seeds, fennel seeds and marjoram; stir well and bring to a boil. Once it boils, remove from heat, remove bay leaves and pour liquid over vegetables in jars. Let cool completely, place lids on jars, and refrigerate for up to one week. Serve with assorted salamis, prosciutto, and hard cheeses.

Cream of Cauliflower Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup unsalted butter

White part only of one leek, rinsed and sliced

1/4 cup flour

1 quart chicken broth

1 head cauliflower broken into bite-size florets

1 potato, peeled and diced

Freshly ground white pepper

2 cups cream

1 tablespoon minced fresh sage leaves

1 tablespoon snipped fresh chives

DIRECTIONS:

In a large saucepan, melt butter over medium heat, add leeks and saute until tender, about 6 minutes. Stirring constantly, add flour until mixture forms a paste, then, still stirring constantly, gradually add chicken broth, cauliflower, potato and  ground pepper. Bring mixture to a boil; reduce heat to medium-low and simmer about 15-20 minutes, until cauliflower and potato are very tender. Remove from heat and let sit to cool slightly. In small batches ladle into bowl of food processor and puree; return pureed mixture to saucepan. Stirring constantly, add cream and bring just to a simmer; reduce heat to low and simmer about 15 minutes, until it starts to thicken. Stir in herbs and serve hot, cold or at room temperature with focaccia.

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Pixabay photo

By Barbara Beltrami

For me, the real inauguration of autumn is Rosh Hashanah, the Jewish holiday when apples and honey signify a sweet New Year. This is when I tie on my apron and bake apple upside down cake, apple  Bundt cake or apple dumplings. Occasionally I’ll do an apple crisp or tart apple pie with honey instead of brown sugar.  Whatever I make, the combination of apples and honey is a delicious treat.

Apple-Honey Upside Down Cake

Apple Honey Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS: 

1 large Granny Smith apple, peeled, cored and sliced

1 cup +1 tablespoon flour

1 teaspoon cinnamon

1 cup honey

1 cup + 1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons orange juice

DIRECTIONS:

Preheat oven to 375 F. In a greased 9” x 9” baking pan. Arrange apple slices; sprinkle with the one tablespoon flour and cinnamon; drizzle with half a cup of the honey. In a large bowl thoroughly combine the cup of flour, baking powder, baking soda and salt. In a small bowl, whisk together  remaining half cup of honey, egg, butter and orange juice; add to dry ingredients and stir just until thoroughly blended. Pour batter over apples and bake 30-35 minutes, until top is browned and cake tester inserted in middle comes out clean. Cool on wire rack for 5 minutes; invert onto platter and serve warm with crème fraîche.

Apple-Honey-Spice Cake 

YIELD: Makes 10 servings

INGREDIENTS: 

1 cup + one tablespoon vegetable oil

3 cups flour

1 tablespoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup honey

2/3 cup sugar

3 large eggs

2 teaspoons vanilla extract

3 tart apples, peeled cored and shredded

1/4 cup warm water

DIRECTIONS:

Preheat oven to 350 F. Grease inside of Bundt pan with the one tablespoon oil. In medium bowl combine flour, baking powder, baking soda, salt, cardamom, allspice, nutmeg and ginger. In another large bowl combine  honey, sugar, eggs, and vanilla. With mixer on medium-high speed, beat until light and fluffy, about 3 – 31/2  minutes. With mixer speed on low, beat in dry mixture just until completely blended; with rubber spatula fold in apples, then transfer batter to prepared Bundt pan. Bake until cake tester comes out clean and top of cake is golden, about 45-55 minutes. Cool on wire rack for 20 minutes, then invert onto cake platter. Glaze, if desired, and serve warm or at room temperature with a sweet dessert wine.

Old-fashioned Apple Dumplings

YIELD: Makes 6 servings

INGREDIENTS: 

2 pie crusts

6 Granny Smith apples, peeled and cored

1 stick unsalted butter, cut into 8 pieces

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

3 cups water

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 400 F. Butter a 9 x 13”  shallow baking dish. On a lightly floured surface roll the pie crusts to form a 16 x 24” rectangle, then divide into six 8-inch square pieces. Place one apple, stem end up, in center of each square, stuff the same end of each apple with 6 pieces of the butter and half the brown sugar. (This is best done by poking the brown sugar into the apple with your finger). Sprinkle remaining brown sugar around base of each apple; sprinkle top of each apple with cinnamon and nutmeg. 

With wet fingers pull one corner of pastry to top, then do likewise with diagonally opposite corner and pinch two corners together; repeat procedure with two remaining corners, then pinch all 4 corners together to completely enclosed in pastry. Place in prepared baking dish. 

In medium saucepan combine sugar, water, vanilla extract and remaining two tablespoons butter; bring to boil over medium heat, then reduce heat to low and simmer 5 minutes, until sugar is dissolved. Pour over dumplings and bake 55 minutes, until crust is light golden and apples are tender. Spoon sauce over apples and serve with vanilla ice cream.

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TexMex Beef Lasagne

Turn to Tradition for Tex-Mex Taste

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles

Total time: 60 minutes

Servings: 10

Ingredients:

1          tablespoon olive oil

1          onion, diced

2          pounds ground beef

2          teaspoons kosher salt

1          teaspoon garlic powder

1/2       teaspoon cumin

2          teaspoons chipotle powder

1/2       teaspoon onion powder

15        ounces canned corn, drained

15        ounces canned seasoned black beans, drained

10        ounces canned diced tomatoes with green chiles, drained

15        ounces canned red enchilada sauce

1          cup Mexican crema or sour cream

nonstick cooking spray

12        corn tortillas

8          ounces shredded Mexican blend cheese

cilantro (optional)

green onions, thinly sliced (optional)

Directions:

Preheat oven to 375 F.

In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.

Add ground beef and cook, stirring regularly, until beef has browned.

Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.

In bowl, combine enchilada sauce and crema; mix well.

Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.

Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.

Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.

Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.

Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

See video here.

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By Barbara Beltrami

High in protein, relatively low in fat, versatile and inexpensive, a pork tenderloin gives you a lot of bang for your buck. It had been a while since I’d cooked a pork tenderloin, and I’d forgotten how easy and delicious it was. This time I was having company so I marinated it early in the morning, then slathered it with mustard and grilled it, refrigerated it, then sliced and served it cold with a salad. With what’s left over, I’m going to make pork tenderloin heroes. In the cooler weather I like to roast it and serve it with some kind of fruit. Here are three of my favorite recipes which I think will become yours too.

Grilled Pork Tenderloin with Salsa Verde

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

For the pork

2 pounds pork tenderloin

1 cup dry white wine

1/4 cup olive oil

6 cloves garlic, bruised

1/2 cup chopped herbs such as rosemary, thyme, oregano, parsley, mint, etc.

1 medium onion, chopped

Freshly ground pepper to taste

3 tablespoons prepared mustard

Coarse salt to taste

For the salsa

1/2 cup extra virgin olive oil

2 cups fresh flat leaf parsley leaves

1/2 cup pignoli nuts

2 garlic cloves

4 tablespoons capers, rinsed and drained

2 tablespoons freshly squeezed lemon juice

2 teaspoons prepared Dijon mustard

2 oil-packed anchovy fillets, mashed

DIRECTIONS:

For the pork, rinse tenderloins under cold water, pat dry. In a medium bowl, combine the wine, olive oil, garlic, herbs, onion, and pepper. Transfer to a shallow dish, add pork, turn to coat; cover with plastic wrap and refrigerate, turning once, for one hour. Remove pork from marinade and spread all over with the 3 tablespoons prepared mustard; sprinkle with salt, discard marinade. 

Heat grill to medium-high; place pork on rack and grill, covered, for 10 minutes; turn and grill for 5 to 10 minutes more until charred outside, pale pink inside and meat thermometer registers 145 F. Remove to platter and let cool to room temperature, then cover and refrigerate until chilled; remove from refrigerator, cut into 1/4” slices and arrange on platter. 

For the salsa verde, place the extra virgin olive oil, parsley, pignolis, 2 garlic cloves, capers, lemon juice, 2 teaspoons mustard and anchovies in a blender or food processor; process a few times until they form a paste; refrigerate until 30 minutes before serving pork; let sit at room temperature. Serve pork at room temperature or cold with the salsa verde and a crisp Romaine and Bibb lettuce salad.

Pork Tenderloin Heroes

YIELD: Makes 4 servings

INGREDIENTS: 

1 large baguette, split and cut into 4 pieces

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 pound grilled or roasted pork tenderloin, sliced thin 

1 red onion, sliced thin

12  slices provolone cheese

1 large heirloom tomato, sliced thin

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1/2 English cucumber, sliced

2 cups baby arugula

Salt and freshly ground pepper to taste

DIRECTIONS:

Drizzle cut sides of baguette with the oil and vinegar; arrange the pork, onion, provolone, tomato, peppers, cucumber and arugula on bottom halves of each section; sprinkle with salt and pepper, then cover with top section and press down hard to flatten. Slice hero in half and serve at room temperature with ice cold beer.

Roasted Pork Tenderloin with Bacon and Peaches

YIELD: Makes 3 to 4 servings

INGREDIENTS: 

One 1-pound pork tenderloin

Coarse salt and freshly ground black pepper

8 slices bacon

4 tablespoons olive oil

8 shallots, halved

4 peaches, halved and pitted

DIRECTIONS:

Preheat oven to 400 F. Season pork all over with salt and pepper and wrap in bacon with slices overlapping. In a large iron skillet heat two tablespoons of the oil over medium heat; add pork and shallots and brown, 6 to 8 minutes. Turn pork browned side up; add peaches to skillet and drizzle them with remaining two tablespoons olive oil; place skillet in oven. Basting both pork and peaches once or twice with bacon drippings, roast 15 to 18 minutes, until meat thermometer reads 145 F. Let rest 5 to 10 minutes, slice pork and place on platter, surrounded by peaches. Serve hot with a green vegetable and a rice pilaf.

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Chicken Chipotle Flatbread

(Family Features) When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle Chicken Flatbread makes for a perfect al fresco meal.

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

 Chipotle Chicken Flatbread

Adapted from butteryourbiscuit.com

Ingredients:

  • 2 flatbreads
  • 2 cups shredded mozzarella cheese
  • 1 clove garlic, diced
  • 4 chicken tenders, cooked and cubed
  • 1 pint cherry tomatoes, quartered
  • salt, to taste
  • pepper, to taste
  • 1/2  cup ranch dressing
  • 1 1/2 teaspoons chipotle seasoning
  • 2 tablespoons cilantro leaves, chopped

Directions:

  1. Preheat oven to 375 F.
  2. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
  3. In small bowl, mix ranch and chipotle seasoning.
  4. Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

See video here.

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Pasta with Pesto, Potatoes, Green Beans

By Barbara Beltrami

Now is the time to capitalize on summer’s bounty of veggies and herbs, and what better way to do that than to use them in pasta sauces. This is the time of year for a Pasta Norma with tomatoes, eggplant and ricotta salata, a pasta with pesto, potatoes and green beans or pasta with grilled veggies. Any of these can be a first course served in smallish portions, a light summer entree or accompaniment to whatever is on the barbecue. Don’t skimp on the veggies and don’t hesitate to change up any of these recipes to accommodate the day’s harvest from your or your neighbor’s garden or the farm stand.

Pasta Norma

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 cup extra virgin olive oil

1 garlic clove

1 1/2 pounds ripe tomatoes, diced

Salt and freshly ground pepper to taste

1 pound eggplant, peeled and diced

1 pound fusilli or cavatappi

1 large sprig fresh basil, leaves chopped

6 ounces ricotta salata, diced

DIRECTIONS:

In a large skillet over medium high heat, warm oil and whole garlic clove about one minute. As soon as the garlic begins to release its aroma, add tomatoes, salt and pepper; cook about 10 minutes, until liquid from tomatoes has evaporated, then add eggplant to pan, cover and cook about 15 minutes over medium heat, until eggplant is tender. Meanwhile cook pasta according to package directions; when pasta is almost ready, add basil to tomatoes and eggplant and stir; remove and discard garlic. Drain pasta and transfer to serving bowl; toss with sauce and ricotta salata and serve with a slightly chilled nero d’avola wine.

Pasta with Pesto, Potatoes, Green Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 cups basil leaves, firmly packed

1/3 cup pignoli nuts

Salt and freshly ground pepper to taste

2 garlic cloves, crushed

1/2 – 2/3 cup extra virgin olive oil

1/2 cup grated Parmigiano Reggiano cheese

1 pound linguine or fettuccine

1/2 pound potatoes, peeled, cooked, diced

1/4 pound fresh green beans, cut into 1” lengths and cooked until tender

DIRECTIONS:

In bowl of electric food processor combine basil, pignoli nuts, salt, pepper and garlic until mixture achieves a coarse grainy texture; with motor running add oil in a slow steady stream, then add cheese and process just enough to mix thoroughly. Cook pasta according to manufacturer’s directions; drain and reserve about half a cup — one cup of the cooking water; transfer pasta to serving bowl, add pesto, then add reserved water, a little at a time, until sauce is a thick liquid but not runny, toss to thoroughly coat, then add potatoes and beans and toss again before serving.

Ziti with Grilled Vegetables

YIELD: Makes 4 servings

INGREDIENTS: 

2 medium zucchini cut lengthwise into thirds

2 bell peppers, seeded, cored, quartered

1 large red or Vidalia onion, cut crosswise into half inch slices

8-10 plum tomatoes, halved

Olive oil for brushing

Salt and freshly ground pepper to taste

1/2 pound ziti or penne

1/4 cup extra virgin olive oil

1/2 cup minced mixed fresh basil, oregano and thyme

4 ounces crumbled goat cheese or feta cheese

DIRECTIONS:

On a large rimmed baking sheet arrange the zucchini, peppers, onion and tomatoes; brush on both sides with olive oil, then season with salt and pepper. Preheat grill to medium, then arrange veggies on it, cover and cook, turning once, until tender and lightly browned, about 5 minutes per side; cut veggies into bite-size pieces and set aside to keep warm. Cook pasta according to manufacturer’s directions, drain and place in large serving bowl; toss with veggies and herbs, then sprinkle with crumbled cheese and toss lightly before serving.

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Tomato Quiche

By Barbara Beltrami

That’s right. At this time of year it’s all about tomatoes. So exalted are they that everybody is talking about them, writing about them, slicing and dicing them, dressing them, cooking them and eating them in all sorts of dishes. From  sauces to salads to summer soups and savory snacks, tomatoes rule! I know I write about them every year at this time, but I have a feeling that new ways to prepare them are not unwelcome.

Tomato Quiche

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

3 heirloom tomatoes, cut into 1/4” slices

One 9” pie crust

4 large eggs

1 cup milk or half and half

1/2 cup finely chopped red onion

Salt and freshly ground pepper to taste

5 ounces shredded Emmentaler cheese

3/4 cup diced and sautéed prosciutto

1/2 cup sliced scallions

DIRECTIONS:

Place rack in lower third of oven and preheat oven to 350 F. Arrange tomatoes in a single layer on a parchment lined baking sheet and bake until brown at edges, about 30 minutes. Set aside; leave oven on. On a lightly floured work surface roll out pie crust and place in an 8-9” deep-dish pie or quiche pan; press dough to cover bottom and sides of pan and crimp as needed. Place in freezer until crust is cold and filling is ready.

For filling, in a large bowl whisk together eggs, milk, red onion, salt and pepper, half the cheese and half a cup of the prosciutto; pour into cold crust and bake until partially set, about 25 minutes. Carefully remove from oven and top evenly with tomato slices, remaining cheese and prosciutto. Bake until top and crust are golden and filling is set, about 20 minutes or when a knife inserted in center comes out clean. Place on wire rack and let cool 5 to 10 minutes. Sprinkle with scallions and serve warm with a green salad.

Linguine with Scallops in a Creamy Cherry Tomato Sauce

YIELD: Makes 2 to 3 servings

INGREDIENTS: 

8 ounces linguine, cooked according to package directions

2 tablespoons unsalted butter

1 quart cherry tomatoes, halved

3/4 cup minced shallots

3 garlic cloves, minced

1 pound sea scallops, halved, rinsed and patted dry

Sea salt and freshly ground pepper to taste

3/4 cup heavy cream

1 tablespoon chopped fresh tarragon leaves

DIRECTIONS:

In a large skillet over medium-high heat, melt butter; add cherry tomatoes and stirring constantly, cook until they start to release their juices and burst, about 3 to 4 minutes.  Add minced shallot and garlic and stirring constantly, cook until fragrant, about one and a half minutes; add scallops, stir and cook until they are just opaque, 2 to 3 minutes. Sprinkle mixture with salt and pepper and add cream, stirring frequently, until it thickens a little, about one to two minutes. Stir in tarragon and cooked pasta and serve immediately with green beans vinaigrette.

Heirloom Tomato, Corn and Herb Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

6-8 ripe heirloom tomatoes, assorted varieties

2 ears corn, kernels removed and chopped

4-6 scallions, sliced thin

3/4 cup fruity extra-virgin olive oil

3 tablespoons aged balsamic vinegar

1 tablespoon lemon juice

1 teaspoon brown sugar

1 teaspoon prepared mustard

Salt and freshly ground pepper to taste

1/2 cup flat leaf parsley leaves, chopped

1/3 cup basil leaves, chopped

1/4 cup garlic chives, snipped

DIRECTIONS:

Cut the tomatoes into thin wedges, place in large bowl and add corn and scallions. In a small bowl whisk together the olive oil, balsamic vinegar, lemon juice, brown sugar, mustard, and salt and pepper; add to tomatoes and scallions, then add herbs; toss to coat evenly. Serve at room temperature with rustic bread.

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Baba Ghanoush

By Barbara Beltrami

Can anyone forget sour cream and onion dip, spinach and artichoke dip or clam dip? They all were party staples in my youth, and hackneyed party fare that they are, I still can remember their taste and never turn down a chance to go down memory lane and binge on them whenever they appear at a party. In those days we scooped them with potato chips that inevitably broke and left pieces languishing in the dip, but today there are so many kinds of new chips plus crudités beyond celery and carrots to choose from that I think it’s time to riff on some new dips too. Here are a few somewhat different concoctions.

Goat Cheese with Fresh Herbs Dip

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

1/2 pound fresh soft goat cheese

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt

1/4 cup snipped fresh chives

2 tablespoons finely chopped flat leaf parsley

1 tablespoon chopped fresh cilantro 

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh dill

Salt and freshly ground pepper to taste

DIRECTIONS:

In a food processor, blend goat cheese, oil and yogurt until smooth; add herbs, salt and pepper and pulse a few times. Transfer to a bowl and serve with bagel chips, toasted baguette slices or crudités.

Baba Ghanoush (Charred Eggplant Dip)

YIELD: Makes 2 cups

INGREDIENTS: 

1 head garlic

1 1/2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

2 medium eggplants

1/4 cup freshly squeezed lemon juice

1/4 cup light tahini

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon crushed hot red pepper flakes

Extra virgin olive oil for drizzling

DIRECTIONS:

Place oven rack in top third of oven and preheat broiler. Line a large baking sheet with aluminum foil. Slice off top of garlic head and drizzle with a teaspoon of the olive oil, sprinkle with salt and pepper, then wrap in foil. With a fork, pierce the eggplants all over; place them and the garlic on the foil-lined baking sheet. Broil, turning occasionally, until garlic is soft and eggplant is charred on the outside and very soft on the inside all the way through to the center, about 35 minutes. When cool enough to  handle, cut the eggplant open and scoop out the flesh; place in a colander to drain for about 30 minutes; discard skin; finely chop eggplant if  any strands remain. Pinch or scoop garlic cloves out of their skin and mash them. 

In a large bowl, combine them with the remaining olive oil, eggplant pulp and lemon juice and stir vigorously to further break up the pulp as much as possible. Add tahini, lemon juice and more salt and pepper, if desired. Stir vigorously again, transfer to serving dish and garnish with parsley, red pepper flakes and a drizzle of olive oil. Serve with pita chips and crudités.

Muhamarra (Roasted Red Pepper Dip)

YIELD: Makes 6 servings

INGREDIENTS: 

2 red bell peppers

1/4 cup extra virgin olive oil

4 ounces chopped toasted walnuts or almonds

1 garlic clove chopped

2 – 3 tablespoons tomato paste

2/3 cup unflavored bread crumbs

2 tablespoons pomegranate molasses

1/2 teaspoon sugar

1 teaspoon sumac

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Lightly oil a shallow baking dish. Brush peppers with one tablespoon olive oil, place in prepared dish and roast, turning once or twice, until skin is puckered and centers blacken, about half an hour. Place in bowl and cover for 5 to 10 minutes. When cool enough to handle, pull and scrape off skin and remove seeds and discard. In bowl of food processor combine pepper pieces, remaining 3 tablespoons oil, nuts, garlic, tomato paste, bread crumbs, molasses, sugar, sumac, salt and pepper and process until smooth. Cover and refrigerate but serve at room temperature with flat bread and crudités.

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Elevate a Family-Favorite Side Dish to a Flavorful, Protein-Packed Meal

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More

Prep time: 15 minutes

Cook time: 13 minutes

Servings: 4

Ingredients:

2 tablespoons vegetable oil

1 large chicken breast, finely chopped

1/2 cup chopped onion

3 cups prepared white rice

2 eggs

1 cup chickpeas, drained and rinsed

1/2 cup roughly chopped fresh parsley leaves

1/2 cup crumbled cow’s milk feta cheese

1/2 cup grape tomatoes, quartered

1/3 cup Kalamata olives, halved

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Directions:

In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.

Add onion; cook 1 minute, stirring frequently.

Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.

Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

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METRO photo

By Barbara Beltrami

Backyard barbecues are fine, but there are times, particularly on a hot summer evening, when even the most dedicated grill meister doesn’t want to stand over a hot grate and flip and baste, no matter how cold the beer or how chilled the martini in their other hand. This is the time to turn to cold sliced meat or poultry or maybe some poached fish. Preceded by a cold soup and accompanied by homemade potato salad, coleslaw or a crisp green salad laced with fresh herbs it’s a dinner that will please your family as well as company and keep you from the heat of the grill and the kitchen.  

Marinated Grilled Steak

YIELD: Makes 6 servings

INGREDIENTS: 

One 3-pound flank or boneless sirloin steak

1 cup dry red wine

1/4 cup sweet vermouth

1/4 red wine vinegar

1/3 cup olive oil

1 medium onion, chopped

1/2 cup tomato sauce

3 garlic cloves, minced

2 bay leaves

1 teaspoon freshly grated ginger root

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat grill to high; brush steak with a little of the olive oil; grill, turning once, until it reaches an internal temperature of 140-145 F and is pink inside for medium rare; cook longer for more well done. Transfer to a shallow nonreactive dish. In a medium nonreactive saucepan combine wine, vermouth, vinegar, oil, onion, tomato sauce, garlic, bay leaves, ginger root and salt and pepper; bring to a low simmer for 5 minutes, then pour over hot steak. Let cool completely, then cover tightly and refrigerate, turning occasionally, at least 6 hours. When ready to serve, slice, arrange on a platter and spoon marinade over it. Serve with rice salad, snow peas and scallions.

Wine-Poached Salmon with Dill-Cucumber Sauce

Wine-Poached Salmon with Dill-Cucumber Sauce

YIELD: Makes 4 servings

INGREDIENTS: 

3 cups dry white wine

1 small onion, chopped

3 celery ribs with leaves, chopped

3 flat leaf parsley sprigs

Four 6-8 ounce salmon fillets, skin on

1 1/2 cups plain Greek yogurt

1/3 cup minced peeled and seeded cucumber

1/4 cup minced red onion

1 garlic clove, minced

1 1/2 tablespoons freshly squeezed lime juice

3 tablespoons minced fresh dill

Salt and freshly ground pepper to taste

DIRECTIONS:

In a deep skillet combine the wine, onion, celery and parsley; add 3 inches water and bring to a boil, then lower to a simmer. Carefully place the salmon fillets in the liquid (be sure they are fully submerged) and bring liquid back to a simmer. Cover and cook gently until salmon is the same shade of pink on the inside as the outside, about 5 to 10 minutes. With a slotted spatula, carefully remove the fillets, peel off their skin and place them on a platter, dab off any white bits and let sit 15 minutes to cool slightly. Cover and refrigerate until ready to serve. In a medium bowl combine the yogurt, cucumber, onion, garlic, lime juice, dill, and salt and pepper; cover and refrigerate. 

Nutty Grilled Chicken Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon prepared Dijon mustard

Salt and freshly ground pepper to taste

4 cups diced grilled boneless, skinless chicken breasts

1 cup finely diced celery ribs

2 tablespoons minced shallot

2 tablespoons chopped fresh dill

2 tablespoons chopped flat leaf parsley

1/2 cup fresh snipped chives

1/2 cup finely chopped sweet pickles

1 cup chopped walnuts

1 cup halved seedless green grapes

1 cup cooked fresh or frozen peas 

DIRECTIONS:

In a small bowl whisk together the mayonnaise, lemon juice, mustard, and salt and pepper. In a medium bowl toss together the chicken, celery, shallot, dill, parsley, chives and pickles; add mayonnaise mixture and toss to evenly coat, then fold in the walnuts, grapes and peas. Cover and place in fridge until chilled. 

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