2 Servings; can be doubled.
INGREDIENTS
4 3/4-inch-thick slices italian bread (each about 3 x 5 inches)
1 green bell pepper, seeded, quartered
1 large tomato, cut into 1/2-inch-thick slices
4 1 1/2-inch-thick onion slices (preferable sweet onion, such as vidalia)
6 tablespoons bottled olive oil vinaigrette
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 cup thinly sliced fresh basil
fresh basil sprigs (optional)
DIRECTIONS
Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-sizepieces.
Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.
From the Pepper Mill in Clearwater, Florida.
Serves 4.
INGREDIENTS
sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper
fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets
DIRECTIONS
For Sauce: Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.For Fish: Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.
Meanwhile, bring sauce to simmer.
Using spatula, transfer salmon to plates. Spoon sauce around fish.
For a nice accompaniment to the fish, try steamed baby red potatoes and a crunchy cucumber and snow pea salad. Think ahead for dessert: Grill some thick pineapple slices before you cook the salmon; after the meal, top the pineapple with tropical fruit sorbet (such as mango) and a generous splash of rum.
2 Servings; can be doubled.
INGREDIENTS
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared chinese-style hot mustard or dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)
DIRECTIONS
Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.
These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.
Makes about 16.
INGREDIENTS
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mild-flavored (light) molasses
3/4 cup buttermilk
2 large eggs
3 tablespoons vegetable oil
2 cups fresh blueberries or frozen (unthawed)
additional vegetable oil
DIRECTIONS
Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredientsand whisk mixture just until smooth. Fold into blueberries.
Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
This dish is sensational with barbecued pork or grilled sausages or salmon. A spicy honey-mustard dressing is the salad’s perfect finishing touch.
Serves 6.
INGREDIENTS
3 tablespoons white wine vinegar
2 1/2 tablespoons dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
DIRECTIONS
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Just a bit of intensely flavored oriental sesame oil goes a long way in the dressing of this refreshing salad. To retain the crispness of the watercress, toss it with the remaining ingredients right before serving.
Serves 6.
INGREDIENTS
2 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1/2 teaspoon dijon mustard
1/4 cup canned low-salt chicken broth
1 tablespoon oriental sesame oil
1 tablespoon olive oil
1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
1/2 cup thinly sliced green onions
2 large bunches watercress, trimmed
DIRECTIONS
Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.
Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.
Serves 4 to 6.
INGREDIENTS
2 cups dried great northern beans
1/4 cup sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses
2 teaspoons finely chopped canned chipotle chilies*
1/3 cup olive oil3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
* canned chipotle chilies packed in adobo sauce are available at latin american markets and some supermarkets.
DIRECTIONS
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.
Serves 6.
INGREDIENTS
1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 pounds medium-large yukon gold potatoes (about 6), unpeeled
DIRECTIONS
Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
Sugar snap peas, cucumber, tomatoes, green onions, parsley and mint combine with orzo pasta for a lovely warm-weather salad.
Serves 8.
INGREDIENTS
salad
6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces
2 2/3 cups orzo (rice-shaped pasta; about 21 ounces)
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel
dressing
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head boston lettuce
DIRECTIONS
For Salad:
Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
For Dressing: Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.
Zucchini and dill add a fresh twist to the classic, which is a winner served with other summer classics, like sandwiches, hot dogs, burgers and barbecued chicken.
Serves 6.
INGREDIENTS
1/2 cup mayonnaise
6 tablespoons distilled white vinegar
3 green onions, minced
4 tablespoons chopped fresh dill
1/4 cup buttermilk
1/2 teaspoon salt
2 medium zucchini (about 10 ounces), trimmed, sliced into very thin rounds
2 1/4 pounds small white potatoes, peeled, sliced into generous 1/4-inch
thick rounds
5 peeled hard-boiled eggs, 4 sliced and 1 grated
1 cup thinly sliced celery
DIRECTIONS
Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover and chill at least 1 hour or up to 1 day.
Combine remaining 4 tablespoons vinegar, 1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally. Drain thoroughly.
Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini. Mix in dressing; Season with salt and pepper. Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
