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Strawberry, Spinach, Orange and Almond Salad

By Barbara Beltrami

Moms love salads. They order them in restaurants and for take out and carry them to work in plastic containers. They probably try to get you to eat them. So why not make Mom a special salad or two or three for her special day? It’s a project that accommodates lots of chefs and sous chefs and is fun to prepare and assemble. Here are some out of the ordinary salads that are sure to bring a smile to Mom’s face and lots of hugs to the kitchen crew.

Tomato, Watermelon, Cucumber and Feta Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup orange juice

Freshly squeezed juice of 2 lemons

1 shallot, minced

1 tablespoon simple syrup

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2 ripe tomatoes, cut into 1” cubes

1/8 seedless watermelon, cut into 1” cubes

1 medium cucumber, peeled, seeded and cut into 1” cubes

3/4 pound cubed feta cheese

1/2 cup chopped fresh dill

DIRECTIONS:

In a small bowl whisk together orange juice, lemon juice, shallot, syrup, oil, salt and pepper till thoroughly emulsified. In a large salad bowl combine tomatoes, watermelon, cucumber, feta and dill; when ready to serve toss with dressing and serve with toasted pita bread.

Strawberry, Spinach, Orange and Almond Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

2 tablespoons minced red onion

Coarse salt and freshly ground black pepper to taste

7 cups baby spinach, washed 

1 1/2 cups sliced fresh strawberries

1 large orange, peeled, cut into bite-size cubes

1/2 cup sliced toasted almonds

DIRECTIONS:

In a small bowl whisk together the oil, vinegars, onion, salt and pepper. In a large salad bowl toss together the spinach, strawberries and orange. When ready to serve toss with dressing and top with almonds. Serve with sliced grilled boneless chicken breast, lamb chops or steak and baked potato.

Southwestern Chopped Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup  freshly squeezed lime juice

2 teaspoons grated lime zest

1/4 cup extra virgin olive oil

2 tablespoons honey

1 garlic clove, smashed

1 teaspoon chopped fresh jalapeno pepper

1 teaspoon ground coriander

Salt and freshly ground pepper to taste

1 head Romaine lettuce, washed, chopped

One 14-ounce can black beans, rinsed, drained

1 medium-large tomato, chopped

1/2 cup peeled chopped jicama

1 cup fresh, frozen or drained canned corn kernels

1 red onion, finely chopped

1 green bell pepper, chopped

1/3 cup fresh cilantro leaves, chopped

1 avocado

DIRECTIONS:

In a small bowl whisk together the lime juice and zest, oil, honey, garlic, jalapeño, coriander, salt and pepper; let sit and before using, remove and discard garlic. In large salad bowl toss the lettuce, beans, tomato, jicama, corn, onion, bell pepper and cilantro. Immediately before serving, peel avocado and dice, add to salad and immediately toss with dressing. Serve with tacos, nachos, hamburgers, pizza, steak or anything grilled.

Asparagus, Pea, Radish and Bibb Lettuce Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 teaspoon grated lemon zest

2 to 3 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

1 to 2 teaspoons honey

Coarse salt and freshly ground black pepper

1 pound fresh asparagus, trimmed

1 head Bibb lettuce, washed and torn into bite-size pieces

1/2 pound snap peas, cut into 1” slices

1 bunch radishes, washed, trimmed, sliced

2 tablespoons snipped fresh chives

DIRECTIONS:

In a small bowl, whisk together lemon zest and juice, oil, honey, salt and pepper. Steam asparagus until barely al dente, about 3 to 4 minutes; immerse in cold water to stop cooking. When cooled, place in large salad bowl and toss with with lettuce, peas and radishes. When ready to serve toss with dressing, sprinkle with chives and serve with meat, fish or poultry. 

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'Midnight Pasta'

By Barbara Beltrami

Even if you are not one of those people who insists on anchovies for their pizza topping, please read on because those tiny, salty little fillets that come in that hard-to-open tin can be judiciously included as an ingredient to enhance taste in many recipes. 

While most anchovy recipes that I’ve tried are Italian ones, it logically follows that they can be found in any Mediterranean cuisine. Think of them as part of an antipasto platter, in a “midnight pasta” with olive oil and garlic, as a focal ingredient in bagna càuda, on a crostini, adding zing to otherwise bland sautéed greens or as a topping on flatbread. 

Still not convinced? Then try anchovy cream or paste which comes in a tube and squeeze a little on a piece of grilled Italian bread anointed with olive oil or try the recipes below. And don’t forget, it’s anchovies that make a classic Caesar salad one of your favorites.

‘Midnight Pasta’

‘Midnight Pasta’

YIELD: Makes 2 to 4 servings

INGREDIENTS:

1/3 cup olive oil

4 garlic cloves, mashed into a paste

1/2 teaspoon crushed red pepper flakes

One 2-ounce tin anchovy fillets, mashed into a paste

4 tablespoons chilled unsalted butter

1/2 pound thin spaghetti

1/4 cup chopped parsley

DIRECTIONS:

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, until golden, about 2 to 3 minutes. Add crushed red pepper flakes and anchovy and with back of wooden spoon incorporate into garlic and oil. Cook, constantly stirring, one to two minutes. Reduce heat to low and stir in butter. Meanwhile, bring large pot of water to boil, add salt to taste, add spaghetti and cook according to package directions until al dente. Drain and transfer to skillet, add parsley, toss with garlic-anchovy mixture and serve immediately with a tomato salad.

Bagna Càuda

Bagna Càuda

YIELD: Makes 6 servings

INGREDIENTS:

1 cup extra virgin olive oil

1/2 stick unsalted butter

12 anchovy fillets

6 garlic cloves, chopped

Salt and freshly ground black pepper to taste

3 carrots, peeled and cut into sticks

3 celery ribs, cleaned and cut into sticks

12 bite-size cauliflower florets

1 green bell pepper, seeded, cut into 12 strips

1 red bell pepper, seeded and cut into strips

12 wedges fennel bulb

1 crusty French baguette, sliced

DIRECTIONS:

In a food processor or blender make an emulsion of the oil, butter, anchovies, garlic, salt and black pepper; transfer mixture to a medium saucepan and cook over low heat, stirring occasionally. Pour into fondue pot or flame proof casserole over alcohol burner. Place veggies on a large plate encircling pot and have guests dip them into the oil mixture, being sure to scrape the bottom and hold over bread slices to catch the drips. Serve with a dry white wine.

Anchovy and Egg Crostini

YIELD: Makes 8 servings

INGREDIENTS:

16 half- inch thick slices French baguette

1/3 cup extra virgin olive oil

16 anchovy fillets

Scant tablespoon freshly squeezed lemon juice

Freshly ground white pepper to taste

4 hard-boiled eggs, peeled and sliced

1/2 cup freshly snipped chives

1/4 cup chopped dill

DIRECTIONS:

Preheat broiler or grill on high setting.  Brush one side of each slice of bread with a little of the oil and place, oiled side down, on baking sheet or grill and toast on one side, until golden brown, about one minute. Remove from heat, place grilled side down on a platter. In medium bowl, mash anchovies with back of a fork and combine with the remaining oil, lemon juice and pepper; add egg slices and gently toss them with the mixture, then spread them on toasted bread slices. Scatter chives and dill on top. Serve with prosecco.

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Lemon Chicken

By Barbara Beltrami

Mrs. Betty Haynes who lived next door to us when I was a kid, was a nice lady and a terrific cook. Short and rather rotund, she would shuffle about her kitchen in slippers into the rocking chair in the corner and fan herself. “Honey, I ain’t no spring chicken,” she’d exclaim after she’d  put a chicken into the oven or pot or frying pan. It seemed that all she ever cooked was chicken (In fact, much to our parents’ consternation, we kids used to secretly refer to her as Mrs. Chicken). Eventually, she moved to Florida, and when we visited her, she would regale us with her chicken as she always had, but it had taken on new twists…twists of lemon and orange and lime from the trees in her tiny backyard. Here are my takes on her citrus-y chicken dishes, perfect for spring taste buds. 

Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

4 garlic cloves chopped

1/3 cup dry white wine

Freshly grated zest of 1 large lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh marjoram leaves

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

4 boneless half-pound chicken breasts with skin, washed and patted dry

1 lemon cut into 8 wedges

1/4 cup chopped fresh flat leaf parsley

DIRECTIONS:

Preheat oven to 400 F. In a small saucepan heat two tablespoons oil over medium-low heat. Add garlic and cook briefly, about one minute; remove pan from heat before garlic turns brown. Next add wine, lemon zest and juice, marjoram, thyme and a little salt; pour mixture into ovenproof baking dish. Place chicken breasts, skin side up, in baking dish; drizzle with remaining olive oil and season with salt and pepper; tuck lemon wedges among chicken pieces. Bake 30 to 45 minutes until skin is light golden and chicken is done. Remove from oven, cover tightly with aluminum foil and let sit for 10 minutes. Slice and serve with fresh asparagus and new potatoes.

Lime Chicken

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 large chicken thighs with bone and skin, washed and patted dry

Salt and freshly ground black pepper to taste

1 teaspoon cayenne pepper

Pinch ground nutmeg

3 tablespoons extra virgin olive oil

1 cup dry white wine

2 cups chicken stock or broth

Freshly squeezed juice of two limes

4 garlic cloves, chopped

Chopped leaves from 1 bunch of cilantro

DIRECTIONS:

Preheat oven to 350 F. In a small bowl, thoroughly mix the salt, pepper, cayenne and nutmeg. Rub thighs on both sides with spice mixture (be sure to smear it under the skin as well). In a large cast iron skillet, warm oil over medium-high heat. Brown thighs, turning once, until golden, about 8 to 10 minutes per side; remove from skillet and set aside. Stirring with back of wooden spoon, deglaze pan with white wine, reduce liquid to half the volume, then add broth.Bring to a simmer and add lime juice and garlic. Return chicken to pan, bring to strong simmer, and add cilantro; simmer 5 minutes. Cover pan, transfer to oven and bake until cooked through, about 40 to 45 minutes; remove from oven and let sit 5 minutes or so. Serve hot with couscous or pilaf.

Orange Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 large orange

3 tablespoons extra virgin olive oil

1 teaspoon paprika

1 tablespoon chopped fresh rosemary leaves

Salt and freshly ground black pepper to taste

6 chicken thighs

DIRECTIONS:

Preheat oven to 350 F. Grate zest of orange; remove pith and cut orange into 6 wedges. In a small bowl combine the zest, one tablespoon of the oil, the paprika, rosemary and salt and pepper. Rub chicken (including under the skin) with mixture, transfer to shallow nonreactive baking dish and tuck orange wedges among chicken pieces. Roast until an instant-read thermometer inserted in thickest part of thigh registers 165 F, about 30 to 35 minutes. Remove from oven, let sit 5 minutes and serve with broccoli or coleslaw.

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Grilled Pork Tenderloin. Photo from Pexels

By Barbara Beltrami

If you’re like us, I’ll bet that  while you’ve been out there doing your spring cleanup. You’ve also uncovered the grill and spruced that up, too. Maybe you’ve been trudging out there all winter; if so, you’re braver than we are. We’re fed up (pun intended) with soups and stews and hearty fare simmering on the stove. Time for drafting that old grill into service and charring our way into spring fare … seafood, veggies, chops, chicken, burgers, baby back ribs and of course, steaks. Beyond the regular old faithfuls, here are a few recipes that are perfect for sliding scrumptiously into spring and the great outdoors.

Grilled Scallop Kabobs with Asparagus

YIELD: Makes 3 to 4 servings

INGREDIENTS:

36 sea scallops, washed and patted dry

24 thick asparagus spears, cleaned and cut into 3” pieces

24 large cherry tomatoes

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

2 garlic cloves, smashed

1/4 cup freshly squeezed lemon juice

DIRECTIONS:

Preheat grill to medium-high (350 to 400F). On barbecue skewers, alternately thread the scallops, asparagus and tomatoes. In a small bowl, vigorously whisk together the oil, salt and pepper, garlic and lemon juice, then discard garlic. Brush the scallops, asparagus and tomatoes with mixture, place on grill, close lid and grill for 2 to 3 minutes per side, just until scallops turn opaque and everything starts to brown. Serve with mashed potatoes.

Grilled Pork Tenderloin with Apricot Glaze

YIELD: Makes 8 servings

INGREDIENTS:

Two 1-pound pork tenderloins

1 generous tablespoon coarse salt

1 1/2 teaspoons freshly ground black pepper

Oil for grill

3/4 cup heated apricot jam

DIRECTIONS:

Rub tenderloins all over with salt and pepper, then let sit for an hour to come to room temperature. Brush pork with half the preserves, then grill and turn every 4 minutes and brush with remaining preserves until dark brown on all sides and meat thermometer inserted in thickest part reads 130F, about 11 minutes. Let rest 5 to 10 minutes, then cut into half-inch slices. Serve with a mixed salad.

Grilled Potato Salad with Arugula

YIELD: Makes 5 to 6 servings

INGREDIENTS:

1 1/2 pounds baby new potatoes, scrubbed

Salt and freshly ground pepper to taste

1/3 cup extra virgin olive oil plus more for brushing

2 tablespoons white wine vinegar

2 teaspoons freshly squeezed lemon juice

1 bunch arugula, washed and torn into bite-size pieces

1 small red onion, finely diced

DIRECTIONS:

Halve potatoes or leave whole, depending on size; place in pot and bring to a boil. Cook until barely tender, 5 to 8 minutes. Drain and let cool slightly. Prepare grill on high heat. Brush potatoes with oil and sprinkle with salt and pepper; place on grill and cook, tossing occasionally, until tender and slightly charred, about 5 to 7 minutes. 

In a small bowl, whisk together salt and pepper, oil, vinegar and lemon juice. In a large bowl, toss together the grilled potatoes, arugula, onion and oil mixture. Serve warm or at room temperature with meat, fish or poultry.

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Pasta Primavera

By Barbara Beltrami

Having celebrated Spring’s two major religious holidays, it’s time to honor Persephone, ancient queen of the underworld who returns to the surface of the earth each spring as the goddess of vegetation and the symbol of immortality. Like vegetation, she descends back into the underworld each autumn and returns each spring. And so goes the cycle of the seasons. 

As I patrol my garden and keep a daily vigil for new sprouts of greenery, I like to think of her and the prominence she held, by one name or another, in ancient agrarian cults. To celebrate her, I am proposing a spring menu that I hope does her justice. It starts with a salad of tender young spinach and strawberries, moves on to a pasta primavera (Italian for spring) and finishes with a lovely daffodil cake.

Spinach and Strawberry Salad with Poppy Seed Dressing

YIELD: Makes 6 servings

INGREDIENTS:

10 ounces fresh baby spinach, washed and patted dry

1 quart fresh strawberries, washed, hulled and sliced

1 shallot, minced

1 tablespoon balsamic vinegar

1 tablespoon raspberry vinegar

Scant 1/4 cup extra virgin olive oil

2 teaspoons poppy seeds

1 1/2 tablespoons honey

1/2 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

DIRECTIONS:

In a large bowl layer the spinach and strawberries. In a small bowl whisk together the shallot, vinegars, oil, poppy seeds, honey, mustard, salt and pepper until thoroughly emulsified. Drizzle mixture over salad and toss gently. Serve immediately with bread sticks and butter.

Pasta Primavera

YIELD: Makes 6 servings

INGREDIENTS:

2 medium yellow zucchini, diced

1/2 pound fresh asparagus, trimmed and stalks halved horizontally

1 onion, thinly sliced

One 10-ounce package frozen artichoke hearts, thawed and halved

One 10-ounce package frozen sugar snap peas, thawed

1/4 cup olive oil

Freshly squeezed juice of half a lemon

Salt and white pepper to taste

18 fresh cherry or grape tomatoes, halved

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat leaf parsley

1 pound pasta cooked according to package instructions

Extra extra virgin olive oil, if desired

DIRECTIONS:

Preheat oven to 450 F. In a large bowl, toss together the zucchini, asparagus, onion, artichoke hearts, snap peas, oil and lemon juice. Spread veggies evenly on one or two cooking sheets (depending on size), sprinkle with salt and pepper and roast, turning them after 10 minutes, until they begin to brown (about 20 minutes).Remove from oven, set aside to keep warm and toss cherry tomatoes on hot baking sheet with veggies. 

Drain pasta, reserve one cup cooking liquid; place pasta in large bowl and toss with veggies, tomatoes, dill and parsley. Gradually drizzle in reserved cooking liquid and continue tossing; add more extra virgin olive oil, if using. Serve hot, warm or at room temperature with a cold, crisp dry white or rose wine.

Daffodil Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS:

1 1/4 cups sifted cake flour

1 cup sifted confectioners’ sugar

6 egg whites

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Pinch of salt

1 cup granulated sugar

3/4 teaspoon baking powder

6 egg yolks

2 tablespoons freshly squeezed lemon juice

1 tablespoon ice water

Confectioner’s sugar for dusting

DIRECTIONS:

Preheat oven to 375 F. In large bowl sift together 1/2 cup cake flour and 1/2 cup confectioners’ sugar four times. In a separate large bowl, beat egg whites just until frothy, then add cream of tartar, vanilla and salt and continue beating until soft peaks form; gradually beat in 1/2 cup granulated sugar; sift and gently fold in the flour mixture, a little at a time. 

In a third large bowl sift together four times the remaining 3/4 cup cake flower with baking powder four times. In another large bowl beat together the egg yolks, lemon juice and water, till mixture becomes thick, about 6 minutes; gradually beat in remaining 1/2 cup granulated sugar. Alternately drop large dollops of white and yellow batter into 9 or 10” tube or bundt pan, but do not mix them together. 

Bake until cake tester inserted in center of ring comes out clean, about 35 to 40 minutes. Remove cake from oven, invert and let cool. Unmold and turn cake right side up, dust with confectioners’ sugar and serve warm or at room temperature with raspberry or pineapple sorbet.

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Peach and Mustard-Glazed Baked Ham METRO photo

By Barbara Beltrami

What’s a holiday dinner without a roast of some kind as the piece de resistance?  For Easter it’s usually ham or lamb, but I remember many an Easter dinner where turkey made a spring comeback or pork, roast beef and once even a “gourmet” meatloaf took center stage. If you don’t have traditional family recipes for Easter, maybe the following ones will help you.

Peach and Mustard-Glazed Baked Ham

YIELD: Makes10 to 12 servings.

INGREDIENTS:

One 8 to 10 pound smoked fully cooked bone-in half ham

1 cup firmly packed brown sugar

1 cup peach jam

1/2 cup country-style Dijon mustard

1 teaspoon cayenne pepper

DIRECTIONS:

Preheat oven to 300 F. Place ham cut side down in roasting pan. With sharp knife score tough skin top to bottom in several places; cover with foil and bake 1 1/2 hours. In medium bowl vigorously whisk together the sugar, jam, mustard and cayenne pepper; reserve one cup of mixture, cover and set aside. Brush remaining mixture all over ham; bake approximately another hour, until glaze is nice and brown. Brush reserved glaze over ham and bake 20 to 30 minutes, until second glaze turns brown and a thermometer reads an internal temperature of 140 F. Let sit 20 minutes before carving. 

Roast Lamb with Rosemary and Garlic

YIELD: Makes 8 servings.

INGREDIENTS:

8 garlic cloves, peeled and chopped

3 tablespoons chopped fresh rosemary leaves

1/3 cup olive oil

1 cup red wine

Finely grated zest of 2 lemons

2/3 cup freshly squeezed lemon juice

1 tablespoon prepared Dijon mustard

5 to 6 pounds bone-in leg of lamb

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

In a large nonreactive flat dish, whisk together the garlic, rosemary, oil, wine, lemon zest and juice and mustard. Add lamb and turn well to coat; cover tightly and refrigerate at least 8 hours. Preheat oven to 375 F. Remove lamb from marinade, place on a rack in a shallow roasting pan and with the tip of a sharp knife pierce slits in several places over the outside. 

Strain garlic, rosemary and zest from marinade and with a small spoon poke them into the slits; rub remaining liquid all over lamb and poke some into slits as well. Sprinkle with salt and pepper. Roast uncovered in a 375 F oven, turning once to crisp on all sides, 1 1/2 hours. Serve with roasted potatoes and fresh asparagus.

Roast Prime Rib of Beef

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

One bone-in 6 to 7 pound prime rib, at room temperature

1 large shallot, cut into 8 wedges

Coarse salt and freshly ground black pepper to taste

2 cups red wine

4 cups beef stock or broth

2 tablespoons chopped fresh flat leaf parsley

DIRECTIONS:

Preheat oven to 350 F. With a sharp paring knife make 8 slits all over the top fatty side of the roast and press a shallot wedge into each one. Season with salt and pepper; place roast on a rack in a shallow roasting pan. Roast two hours for rare, 5 to 10 minutes more for other increments of doneness; an instant read meat thermometer should read 125 to 135 F for rare. 

Remove from oven, tent with aluminum foil and let sit on carving board. Place roasting pan on cooktop over high heat; add wine and stir, scraping bottom of pan with a wooden spoon; add broth and parsley and continue cooking until liquid is reduced by half. Slice roast, arrange on large platter and pour liquid over slices. Serve with sautéed shallots and mushrooms and Yorkshire pudding.

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Team Breakfast for Dinner had to break through a block of ice to release the keys to their food trucks and begin the competition. Photo from Breakfast for Dinner @bfdfoodtruck on Instagram

By Nancy Vallarella

Season 13 of “The Great Food Truck Race” is looking to be a lucky one for Long Island’s team, Breakfast For Dinner.

Harry Poole, of Smithtown, from team Breakfast for Dinner. Photo from Breakfast for Dinner @bfdfoodtruck on Instagram

Long Island natives Kate Wurtzel and Harry Poole, both of Smithtown, and April Nothdurft, of Islip, have taken first place in the weekly episodes 1, 2 and 3, which started March 7.  Their journey can still be followed through the bone-chilling wonderland of Alaska, on the Food Network channel, Sundays at 10 p.m.

In January 2020, the program’s host, Chef Tyler Florence, posted a casting call on Instagram. Mom and spice-blend entrepreneur Wurtzel responded and then scrambled for culinary talent to compose a team.

Harry Poole, a never-met-before neighbor and chef/owner of two family-owned restaurants — Jackson’s in Commack and Morrison’s in Plainview — joined Wurtzel and Poole’s longtime co-worker Nothdurft.  A day later, the trio interviewed with the Food Network via Skype.

The team had a concept. Poole’s wife Shelby designed a logo, and team Breakfast For Dinner was set to film at the end of March last year.

Then COVID-19 struck, closing down not only their businesses but also their Food Network dream. The months passed.

“It felt as though the opportunity was lost,” Poole said.

While the members of team BFD were acclimating to the “new normal” in the fall, Food Network reached out to the trio, and the race was back on.  With renewed spirit Wurtzel, Poole, and Nothdurft gave the opportunity their all. They became fast friends, fierce competitors and a family.

Team BFD can only speak about the episodes that have aired. Competing in the frigid and icy conditions of Alaska was a daily obstacle. Slipping, sliding, falling, on-the-fly snow-chain installation and driving trucks with 110 pounds of propane on board up and down snowy mountains became part of the daily routine.

Fortitude, teamwork, positive attitudes and culinary skill have all played in the success team Breakfast For Dinner has achieved.

In episode 1, contestants met on a snow-covered mountain top in Anchorage, where they had to break through a block of ice to release the keys to their food trucks and begin the competition. The fun continued in episode 2 in the city of Palmer, with an outdoor cookout requiring a fire started with flint for an old-fashioned cook-off in blustery conditions. Onto Homer for episode 3, where the competitors found themselves at sea catching salmon before traveling to a location to prep the day’s menu and begin selling from their food trucks.

Today, Wurtzel is growing her spice-blend company Keep It Spicy!; Poole continues to use Wurtzel’s spices in his food served at Jackson’s and Morrison’s; and Nothdurft is a mixologist at The Brixton in Babylon.

Three competition episodes remain. Tune in to see if Long Island’s team makes its way to winning $50K.

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Fig, Orange and Almond Passover Cake. Photo from Pexels

By Barbara Beltrami

Because Passover excludes the use of leavening, eggs play a major role in many dishes. And because with all those eggs the cholesterol police are going to get after you anyway, you might as well use them in some scrumptious Passover desserts. Many are easier than you would imagine and tantalizing to your sweet tooth. So take your pick from the following recipes and enjoy every bite.

Fig, Orange and Almond Passover Cake

YIELD: Makes one cake

INGREDIENTS: 

10 eggs separated

1 cup sugar

1 1/2 cups matzo cake meal

1 teaspoon ground cinnamon

Zest of 1 medium orange

1/3 cup orange juice

1/2 teaspoon allspice

1 cup chopped almonds

12 dried figs, chopped

DIRECTIONS:

Preheat oven to 350 F. Grease a 10” tube or bundt pan with vegetable oil. In medium or large bowl beat egg yolks with sugar until lemon-colored; add cake meal, cinnamon, zest, orange juice, allspice and almonds. In large bowl beat egg whites till peaks are stiff; fold into batter, then fold in figs. Pour batter into prepared pan and bake 50 minutes. Unmold cake and let it cool. Serve with coffee, tea or sweet wine.

Chocolate-Hazelnut Passover Torte

YIELD: Makes one torte

INGREDIENTS: 

5 large eggs, separated 

3/4 cup sugar

8 ounces high quality bittersweet chocolate

8 ounces unsalted butter, melted and cooled, 

1 cup skinned hazelnuts, very finely chopped

DIRECTIONS:

Preheat oven to 375 F. Line bottom and side of greased 9” spring form pan with aluminum foil. Place pan of water on bottom shelf of oven. In large bowl beat egg yolks with sugar until they turn pale yellow; add chocolate, butter and hazelnuts and mix well. In large bowl beat egg whites until stiff, then fold into chocolate mixture. Pour batter into pan. Bake 45 to 50 minutes; remove from oven and let sit a few minutes in pan, then unmold, invert onto a plate and peel off foil. Sprinkle with powdered sugar if desired and serve with fresh berries.

Passover Sponge Cake with Strawberries

YIELD: Makes one cake

INGREDIENTS: 

Matzo flour

8 large eggs, separated

1 1/2 cups sugar

1 cup sifted matzo cake meal

Dash salt

Grated zest and juice of 1/2 lemon

3 cups heavy cream

2 quarts fresh strawberries, washed and hulled

DIRECTIONS:

Preheat oven to 350 F. Grease two 9” cake pans and dust with matzo flour. In large bowl beat egg yolks until pale yellow; add sugar and beat again. Stir in matzo cake meal, salt, lemon zest and juice. In large bowl beat egg whites until stiff, fold into batter and distribute evenly between two prepared cake pans. Bake 45 minutes, set on a rack to cool, then remove from pan. While cake is cooling, whip cream, then coarsely chop one quart of the strawberries and mix them into half the cream. Spread mixture over one of the cake layers; top with second cake layer and use remaining cream to frost top and sides of cake. Halve remaining strawberries and use to decorate top of cake. Serve with hot tea or coffee.

Passover Pistachio Macaroons

YIELD: Makes two dozen

INGREDIENTS: 

3 cups shelled unsalted pistachios

1 cup sugar

3 egg whites

DIRECTIONS:

Preheat oven to 325 F. Line two cookie sheets with parchment. In a food processor grind the nuts but don’t puree them. In a medium bowl combine the ground nuts and sugar; fold in the egg whites; refrigerate about 10 minutes. Leaving an inch or so in between, drop batter by the tablespoonfuls onto cookie sheets. Bake 11 to 14 minutes or until macaroons start turning golden brown. Serve with fresh fruit or sweet wine.

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Photo from Pexels

By Barbara Beltrami

Photo from Pexels

I was walking out of the supermarket the other day, and there it was! A metal kiosk of seed packets, for me the first harbinger of spring, the first palpable beckoning to my garden. As I spun the rack and ogled the brightly colored envelopes, I knew what I was looking for … peas! They’re always the first seeds I plant and because I don’t have a huge space in which to grow them, I usually get a rather spare harvest, but one generous enough to give me a nice trio of dishes to use the peas in. And while frozen peas are one of the better substitutes for a fresh vegetable, they can’t compare with fresh ones. That’s why I like to cook them with as little adulteration as possible. 

Fresh Peas with Butter, Mint, and Chives

YIELD: Makes 2 servings

INGREDIENTS: 

1 cup shelled fresh peas

1/2 tablespoon unsalted butter

3 mint leaves, minced

2 tablespoons snipped fresh chives

Coarse salt and freshly ground white pepper to taste

DIRECTIONS:

Cook peas in boiling salted water until tender, about two minutes; drain and place in a medium bowl; toss with butter, mint and chives; add salt and pepper and serve hot or warm with poached salmon or grilled lamb chops.

Fresh Pea and Spring Vegetable Salad

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups freshly shelled peas

8 baby potatoes, peeled

8 fresh asparagus stalks, trimmed

1/4 cup snipped fresh chives

1 small shallot minced

1/2 celery rib, minced

1 carrot, peeled and shredded

4 radishes, scrubbed and thinly sliced

1/4 cup extra virgin olive oil

2 to 3 tablespoons white wine vinegar

1/2 teaspoon prepared mustard

1 tablespoon mayonnaise

Salt and pepper to taste

DIRECTIONS:

Cook peas in boiling salted water until tender, about two minutes; drain and place in large bowl. Dice potatoes and cook in boiling salted water until tender, about 5 minutes; drain and place in bowl with peas. Steam asparagus stalks until tender but still bright green, about 5 to 7 minutes. When cool enough to handle, trim off tips, then cut stalks into half-inch pieces; put tips and stalk pieces in bowl with peas and potatoes, then add chives, shallot, celery, carrot and radish slices. In small bowl vigorously whisk together oil, vinegar, mustard, mayonnaise and salt and pepper; when emulsified pour over pea mixture and toss to combine thoroughly. Serve warm or at room temperature with fish, poultry or meat.

Farfalle with Fresh Peas, Prosciutto and Scallions

YIELD: Makes 4 to 6  servings

INGREDIENTS: 

1 pound farfalle pasta (bow ties)

1 1/2 pounds peas in pods

8 ounces unsalted butter

1/2 pound thinly sliced prosciutto, torn into bite-size pieces

4 scallions, trimmed and thinly sliced

1 cup freshly grated Parmesan cheese

Coarse salt and freshly ground white pepper

DIRECTIONS:

Cook pasta according to package directions, but about 2 minutes before it’s done add peas to the water. When pasta is al dente and peas are tender, after about two minutes, drain them but reserve 1 1/2 cups cooking water. In large heavy pot over medium heat melt butter until it is foamy. Add prosciutto pieces and scallions to pot and, stirring frequently, cook until prosciutto starts to get crispy and scallions are wilted, about 3 to 4 minutes. Add cooked pasta, peas, cheese, and one cup of reserved pasta water to pot with prosciutto; cook over medium heat, tossing vigorously and adding more pasta water if necessary, until creamy, about half a minute; season with salt and pepper. Serve hot with a baby arugula salad.

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Recipe courtesy of Family Features

It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Mint Chocolate Chip Cookies

Servings: 24-32
Ingredients:

2 1/2    cups flour

1          teaspoon baking soda

1/2       teaspoon salt

1          cup butter, softened

1 1/4    cups sugar

2          eggs

30        drops green food coloring

1          teaspoon peppermint extract

1          package (12 ounces) chocolate chips

Directions:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11-14 minutes, or until edges are lightly browned. Cool on wire racks.

See the video here:

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