Egyptian Barley Salad

Last Year's Post: Slow Cooker Teriyaki Chicken
Two Years Ago:   Hot and Sour Soup

This is a fun and pretty salad as a side dish or a vegetarian main entree, and you could always add some rotisserie chicken or turkey if you want to make it more substantial.   We've all heard that we need more whole grains in our diet, and barley is an excellent choice.  In addition to being chewy and delicious, barley contains eight amino acids which make it a complete protein. It's an excellent source of both soluble and insoluble fiber and recent research indicates it even helps regulate blood sugar.

The salad dressing contains pomegranate molasses in addition to cinnamon and cumin, giving it a somewhat exotic taste.  The raising and pomegranate seeds add sweetness, and the pistachios add crunch.  One note about the feta - I find supermarket brands to be quite sour and salty.  I didn't really like feta until I discovered a french feta in my local natural foods store that advertises a "tangy yet delicate" flavor that is much less sour and salty (and more creamy) than other brands I've tried.  I would encourage you to try to search out a french feta for those reasons.

Cook the barley in advance because it takes about 40 minutes to cook and then needs to cool completely.  After that, it's just a matter of whisking the salad dressing and chopping a few ingredients so the salad comes together really fast.  When pomegranates are in season, this is a great salad to try.  And I've even heard that Whole Foods carried frozen pomegranate seeds year-round.

Seared Tuna with Avocado, Pineapple and Pomegranate Salsa

Last Year's Post: Sauteed Brussels Sprouts with Poppy Seeds
Two Years Ago:  Italian Grilled Seafood Salad

I was reading a menu on a new restaurant's website and noticed an entree listed as "tuna with avocado, pineapple and pomegranate".  I thought it sounded pretty interesting and immediately had a mental image of seared sliced tuna with the avocado, pineapple and pomegranate in the form of a salsa.  I have no idea if that's how the restaurant makes it, but that's what I did, and was happy with the result.

The salsa is a fairly unusual combination of creamy avocado with the sweetness of the pineapple and pomegranate seeds.  The jalapeno and cilantro balance the sweetness and the whole thing contrasts well with the rich, meaty tuna.  It's a great and healthy entree when pomegranates are in season, although I read somewhere that you can buy frozen pomegranate seeds at Whole Foods year-round.

Everyone has their own opinion about how well tuna should be cooked.  I happened to be sitting next to an avid fisherman from Vermont at dinner one night when I ordered tuna.  He immediately said "please, please, order it rare or medium rare" so that's what I did, and I've never looked back.  Tuna can tend to dry out if it's cooked to medium or more (unless it's poached) but it's your tuna and your dinner so cook it however you want.  The instructions below will result in a warm deep pink center - just cook it longer or let it rest after cooking if you want it done more.  It's easy to see how much a tuna steak is cooked just by looking at the side of it - you can see the meat turn from red to beige as it cooks from the bottom up.

I served this entree with brown rice, but white rice or couscous or potatoes would work equally well.  Now I think I need to go to the restaurant to try their version.

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 Seared Tuna with Avocado, Pineapple and Pomegranate Salsa

Serves 4

4 (5-6 ounce) tuna steaks

Salt and pepper

Seafood seasoning or blackening seasoning (optional)

2 teaspoons peanut oil (or other high-heat oil)

1/3 cup red onion, diced

1/3 cup chopped fresh cilantro

1 small jalapeno, ribs and seeds removed, diced

½ cup fresh pineapple, cut into small cubes

1 avocado, cut into small cubes

Juice of one lime

½ teaspoon salt

Seeds (arils) from one pomegranate

Preheat a griddle, grill or non-stick pan over high heat. 

While the griddle preheats, place the onion, cilantro, jalapeno, pineapple, avocado, lime, salt and pomegranate seeds in a bowl.  Toss to combine well.

Pat the tuna steaks dry, then season with salt and pepper and the seasoning blend of your choice (optional).  When the griddle, grill or pan is very hot, quickly add the peanut oil and then the tuna steaks.  Sear without moving the steaks until they release from the surface and are golden brown, 1-2 minutes.  Flip and sear the other side for an additional 1-2 minutes, then remove.  At this point, you can either slice the tuna steaks or let them rest.  The longer you let them rest, the more they will continue to cook on the inside.

 Slice the tuna into ½” slices and serve topped with the salsa.

Sheet Pan Pasta with Broccoli

Lat Year's Post: Spiced Pecans
Two Years Ago:  Sugar Snap Pea Salad

This is an innovative alternative to the traditional baked pasta with broccoli and cheese, that uses a sheet pan to roast the broccoli and then crisp up the pasta and topping while warming the ricotta.  The whole thing goes very fast since you boil the pasta while the broccoli roasts and broiling at the end takes only a few minutes, making it much faster than a baked pasta.  Another time-saver would be to buy pre-cut broccoli florets, at which point this whole meal could be made in about 40 minutes.

The recipe is slightly adapted from one by Melissa Clark of the New York Times. She emphasized that since this is such a simple recipe with few ingredients, the quality of each ingredient really matters.  In particular, she suggested going to a cheese shop to buy the best quality artisan ricotta you can find rather than the typical supermarket tub.  And this would also be a great recipe to use a really fun pasta shape - just be sure the pasta is approximately the same size as the broccoli for ease of eating.

As for my adaptations - I cut down on the amount of broccoli to 2 pounds (she called for 2.5 pounds) and you can see it's still plenty of broccoli - and 10 ounces of pasta rather than 12 ounces.  With the adaptations, this still makes 4 generous servings.  If you use her 2.5 pounds of broccoli and 12 ounces of pasta I would say it would serve 6 and hopefully you have a big sheet pan to boot.

Be sure to use your best quality olive oil to drizzle over the finished dish, squeeze on some lemon juice and shower with freshly ground black pepper.

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Sheet Pan Broccoli Pasta

Serves 4

2 pounds broccoli, cut into bite-sized florets

2 tablespoons extra-virgin olive oil, more as needed

¾ teaspoon kosher salt, more as needed

½ teaspoon red pepper flakes, or to taste

10 ounces medium-sized pasta such as rigatoni, or similar-sized other shapes

1/3 cup grated Parmesan cheese

1/3 cup panko bread crumbs

1 tablespoon finely grated lemon zest

½ teaspoon freshly ground black pepper, more as needed

12 ounces best quality, whole milk ricotta

Fresh lemon juice, for serving

Heat oven to 425d.

On a rimmed baking sheet, toss together broccoli, oil, ¾ teaspoon salt and the red pepper flakes.  Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through.  Remove from the oven and set the oven to broil.

Meanwhile, bring a large pot of salted water to boil.  Cook pasta according the package directions; drain.

In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.

Toss cooked pasta with broccoli on baking sheet.  Season with salt and pepper, then dollop with ricotta.  Sprinkle with the Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2-3 minutes.  Watch closely so the topping doesn’t burn.  Place portions in individual shallow bowls, then sprinkle with lemon juice, drizzle with a little additional olive oil, and shower with coarse black pepper before serving.

The Way Too Easy - No Butter Scone

Last Year's Post:  Baked Egg Bowls
Two Years Ago:    Southwest Eggrolls (baked not fried)

If you like scones, this recipe is for you.  And if you've ever had a dried-out hockey puck of a scone in a bakery, give this one a chance.  Yes, you can buy a scone mix, but this recipe is easier than making cookies and you can customize it any way you want.  My favorite part is that you can mix up the dough the night before and then just bake the scones in the morning while you sip on coffee.  Warm scones for weekend breakfast!  Since I'm not particularly a morning person that really appealed to me.  (Thanks to my good friend Brad for the recipe!)

Scones seem to be sort of a cross between a biscuit and a muffin.  Some recipes lean more toward the more tender/crumbly biscuit end of the spectrum such as this cornmeal herb scone or this savory breakfast scone, but this recipe is soft and skews more toward the muffin side.  You can add your favorite spices, dried fruit, chocolate chips, flavored extracts and even grated lemon or orange zest to make it your own creation.

If you're having people for breakfast or brunch, this is an easy way to serve warm, fresh baked goods without fussing around with muffin papers or fancy pastries.

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The Way Too Easy – No Butter Scone

Makes 8

2 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 teaspoons cinnamon (or other spices)

1 ¼ cups raisins (or cranberries, chocolate chips, nuts, or a combination)

1/3 cup granulated sugar

1 ¼ cups cream, cold

1-2 teaspoons flavored extract (vanilla, orange, etc.), optional

Topping

Eggwash (one egg beaten with one tablespoon water) or melted butter

Coarse sugar (can substitute regular sugar, just not as pretty)

Preheat oven to 375d.

Combine dry ingredients in a large bowl, stirring in raisins or other add-ins last.  Add cream and stir until ingredients are just combined.  Form a ball of the dough and place on a floured surface.  Flatten and then fold a few times, then flatten into a circle about 1” thick if you’re going to cut wedges, or into a log about 12” long if you’re going to cut rounds.

Cut the circle into 8 wedges and place on a parchment lined cookie sheet.  If you formed a log, cut it into 8 equal pieces and put it on the parchment lined sheet.  Brush the tops with egg wash or butter, then sprinkle with sugar.  Bake about 15 minutes until golden.  Let cool on baking sheet about 10 minutes before serving warm.

Make Ahead:  Follow the recipe until you’ve formed the round or log.  Wrap the dough tightly in plastic wrap and refrigerate for at least one hour and up to overnight.  Remove and proceed with the rest of the recipe.

Fall Wild Rice Salad with Persimmon

Last Year's Post:  Wheatberry Salad
Two Years Ago:    Turkey Farro Salad with Candied Chickpeas

I found the inspiration for this recipe a year ago and sent it to my vegetarian friend Nikki, but never got around to trying it.  Then this year, I bought several persimmons as decorations for the Thanksgiving table and decided to find out more about them, since I've never actually tasted one.  (Why didn't we ever have persimmons when we were growing up?)  Several sources described their taste as a cross between apricot and honey, which I would agree with when I tried one. They're available October through February. There are also two kinds of persimmon - Fuyu and Hachiya.  Fuyu are more common and are perfectly edible and sweet even when hard.  The Hachiya are very astringent until they ripen to a squishy gel-like consistency, which didn't sound too attractive to me.  This is what Fuyu persimmons look like.

Anyway, after we tried the raw persimmon on Thanksgiving, I wanted to use them in a dish and remembered this recipe.  The original recipe included cooked beans (as well as wild rice), which I eliminated.  I used a new technique to char sliced Brussels sprouts rather than steaming individual leaves, and was please with the smoky yet firm results.  And I added some Gruyere cheese for protein and taste since I eliminated the beans.  Of course, you could substitute blue cheese or goat cheese (or any other cheese, for that matter) if you prefer.

There are a number of steps and ingredients, so my suggestion is to cook the wild rice, Brussels sprouts and squash in advance.  Then it's just a matter of making the vinaigrette and tossing everything together at the last minute.

The result is a truly beautiful and  spectacular fall or winter salad, full of complex flavors and textures.  It could accompany a roast pork, chicken or turkey, and would be the star centerpiece of a vegetarian feast.  It's perfect for a buffet table since it's served at room temperature. Accompanied by  crusty bread and a glass of wine, it was a very satisfying and sophisticated dinner.

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Fall Wild Rice Salad with Persimmon

Serves 4 as an entree, 6-8 as a side dish 

1 cup uncooked wild rice

6-7 Brussels sprouts, thinly sliced

Extra virgin olive oil

Salt and pepper 2 cups cubed butternut squash (bite-sized cubes)

1/2 small red onion, thinly sliced

1 cup dried cranberries, rehydrated in hot water and drained

2 fresh small Fuyu persimmon, quartered and thinly sliced

1 cup baby arugula

1/3 cup flat-leaf parsley leaves

½ cup Gruyere, cut into small cubes (or blue cheese or goat cheese crumbles)

Vinaigrette:

3/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1-2 teaspoons grainy mustard

2 tablespoons minced fresh herbs such as lemon thyme, chervil, or marjoram

Salt and pepper

Garnish:
1 cup toasted walnuts or pecans, chopped

1/3 cup pomegranate seeds (optional)

Cook the wild rice according to package directions.  When done, drain and place in a large bowl.  Set aside.

Preheat the oven to broil.  In a medium bowl, toss the sliced Brussels sprouts with a tablespoon or so of olive oil, then sprinkle with salt and pepper.  Spread in a single layer on a baking sheet and place in the center of the oven for 3 minutes.  Stir, then broil for an additional 2-3 minutes until lightly charred on the edges, watching closely so they don’t burn.  Remove and let cool.  Turn the oven down to 400d.

 In a medium bowl, toss the squash cubes with a tablespoon or so of olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and roast until tender, turning halfway through, 15 to 20 minutes. Remove and let cool.

To make the vinaigrette, whisk the olive oil, red wine vinegar, balsamic vinegar, mustard, and herbs together in a bowl. Add salt and pepper to taste.

In a bowl, combine all the salad ingredients except the walnuts and pomegranate seeds. Mix in the vinaigrette, then taste and adjust seasonings. Sprinkle the walnuts (and pomegranate seeds, if using) over the top of the salad and serve.

Honey Garlic Shrimp Bowl

Last Year's Post: Three Sisters Quesadilla
Two Years Ago:  Dried Fruit Sauce

I thought this recipe sounded and looked good, but was a little concerned that it would be too sweet.  I was pleasantly surprised to find out that the honey adds a smoothness and a lightly sweet note that's much nicer than sugar.  It's also not overly garlicky despite having a tablespoon of minced garlic - I'm not sure how that works but it does.

If you use a quick-cooking brown rice this would be a very easy dinner to prepare in less than 30 minutes during the week and it's also very healthy.  A total win in my book.

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Honey Garlic Shrimp Bowl

Serves 4

Note: the shrimp need to marinate for at least 15 minutes, giving you time to prepare the rice and broccoli. Cooking the shrimp takes only a minute or two.

1/3 cup honey

¼ cup soy sauce

1 tablespoon minced garlic (about 3 large cloves)

1 pound raw shrimp, peeled and deveined

1 tablespoon olive oil

Hot cooked brown rice

Steamed broccoli

Sliced green onions, for garnish

Whisk the honey, soy sauce and garlic together in a medium bowl.

Place the shrimp in a zip-top bag and add about a third of the marinade.  Seal, shake the bag, and refrigerate for at least 15 minutes and up to 10 hours.  Cover and refrigerate the remaining marinade.

Prepare the rice and broccoli while the shrimp marinate.

Heat the olive oil in a skillet over medium-high heat.  Remove the shrimp from the marinade and place in the pan, discarding the remaining marinade.  Cook on one side about 45 seconds, then flip the shrimp and add the reserved marinade.  Cook an additional 1 minute more, or until the shrimp are cooked through.

Divide the brown rice, broccoli and shrimp between shallow bowls and drizzle with the remaining sauce from the pan.  Garnish with sliced green onions.

Fall Spiced Pecans

Last Year's Post:  Whipped Goat Cheese and Green Olive Dip
Two Years Ago:    Split Pea Soup

A year ago I published a recipe for spiced pecans that are spicy, sweet and salty - one of my favorites.  Most recipes along that line have cayenne and other spices along with sugar and salt, but not everyone likes heat.  So, this recipe uses all those wonderful fall spices - cinnamon, cloves and nutmeg - instead of cayenne.  The taste is very reminiscent of pumpkin pie spices and would be great for a big gathering where children and adults can both enjoy the nuts.  The original recipe called for the higher amount of sugar given in the recipe, which would result in a definitely sweet nut.  I cut the sugar in half because I don't particularly have a sweet tooth and found the result to be lightly sweet and warmly spiced.

The typical way to use spiced nuts is for an appetizer or for a gift, but as I snacked on these nuts they also seemed very suited as a garnish for a number of other dishes:

• chopped and sprinkled on roasted or mashed sweet potatoes
• on top of roasted squash
• sprinkled on an ice cream sundae with buttered rum sauce or butterscotch sauce
• chopped up in wild rice
• sprinkled over pumpkin pie 

You get the idea.

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Fall Spiced Pecans

Makes 3 cups

Note: Using the lesser amount of sugar results in slightly sweet nuts; if you want them sweeter, use the higher amount.

1 egg white, lightly beaten

1 tablespoon water

3 cups pecan halves

¼ cup - ½ cup white sugar (see note)

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

Preheat oven to 250d.  Line a baking sheet with aluminum foil.

In a medium bowl, beat the egg white with the water until foamy.  Add the pecans and stir well.  Transfer the nuts to a strainer and shake, then let drain at least 2 minutes.

Meanwhile, rinse and wipe out the bowl, then add the sugar, salt, cinnamon, cloves and nutmeg and mix well.  Add the nuts back to the bowl and stir until all the spices have evenly coated the nuts and none are left in the bottom of the bowl. 

Spread the nuts in a single layer on the baking sheet and bake at 250d for 40 minutes, stirring once at 20 minutes.  Reduce temperature to 200d and baking 20-30 minutes longer until dry, watching to make sure the nuts don’t get too dark.

Remove the foil from the baking sheet and let the nuts cool, then loosen any that are stuck to the foil.  Store in an airtight container or freeze.

Jerusalem Salad

Last Year's Post: Lemony Green Beans with Toasted Almonds
Two Years Ago:  Dutch Baby

The reason I'm posting this particular recipe now is because Thanksgiving is coming up, which means one thing: leftover turkey.  Serving this salad in the days following Thanksgiving will accomplish several things, all good - it's a dramatic departure in taste from what you'll have been eating, it's very light and healthy, and it's very easy to make.  Since it's served at room temperature, it's also very accommodating for a house full of guests.  And if some of them happen to be vegetarians (or you are), this salad is excellent with tofu in place of turkey, or without either one because it has plenty of fiber and protein already.  It would be fun to set out a big bowl of each of the ingredients and let everyone make their own salad, taking as much or as little of each as they want.

I call this recipe Jerusalem Salad because I found its inspiration in a recipe from the cookbook "Jerusalem" by the famed chef Yotam Ottolenghi.  I'm a big fan of his Middle Eastern style of cooking and the flavors and textures of that cuisine.  The original recipe was for the vegetable salad and the spiced chickpeas; I added the rest of the ingredients to make it an entree salad.  But the vegetable salad and the chickpeas are the stars.  The vegetable salad isn't just tomatoes and cucumbers and onion, but adds radishes and red peppers for additional crunch and flavor.  It's delicious on its own.

The chickpeas are the exotic taste in the salad due to the spice mix of cardamom, cumin and allspice.  I toned down the amount of spice slightly from the original recipe solely due to personal preference.  My suggestion is to toss the chickpeas in the spice mix as written and then taste one before putting them in the skillet, adding more of one or all spices to your taste as desired.

The key to success for salads is to have a variety of textures, colors and flavors so I added pistachios for crunch, quinoa for nuttiness, and yogurt for creaminess.  Sumac is a fun garnish for the yogurt because it adds a little color and has a slightly sharp taste, but paprika would be a good substitute.  Or just don't worry about a garnish.  I'm aware that I worry more about garnishes than most people, although I'm not completely sure what that says about me.

Split, toasted pitas broken into large pieces are excellent served on the side.

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Jerusalem Salad

Serves 4

Note: this salad is excellent served with toasted pita on the side.

For the dressing:

5 tablespoons olive oil

Grated zest of 1 lemon, plus 2 tablespoons juice

1 ½ tablespoons sherry vinegar

1 clove garlic, grated

1 teaspoon sugar

Salt and pepper

For the spiced chickpeas:

1 (15.5 oz) can chickpeas, drained and rinsed (or the equivalent amount of dried chickpeas, cooked)

½ teaspoon ground cardamom

1 teaspoon allspice

1 teaspoon cumin

¼ teaspoon salt

1 tablespoon olive oil

For the salad:

½ English cucumber

2 cups cherry tomatoes

4-6 radishes, trimmed

1 red pepper, seeded and ribs removed

½ red onion

1/3 cup chopped fresh cilantro

1/3 cup chopped Italian parsley

2 cups cooked couscous or quinoa

8 large leaves of Bibb or butter lettuce

½ cup pistachios, coarsely chopped

2 cups cooked shredded turkey or chicken, optional, or can use tofu instead

1 cup plain Greek yogurt

Ground sumac or paprika for garnish, optional

To make the dressing, combine all ingredients in a small jar with a lid and shake vigorously.  Season to taste with salt and pepper.  Set aside.

To make the spiced chickpeas, put the spices in a shallow bowl and mix well.  Add the drained chickpeas and stir to coat evenly.  Heat the 1 tablespoon olive oil in a large skillet and toast the chickpeas in a single layer for 3-5 minutes, stirring frequently to avoid sticking (you may have to do 2 batches).  Set aside.

To make the vegetable salad, chop the cucumber, tomatoes, radishes, red pepper and red onion into bite-sized pieces.   Toss together with the cilantro and parsley.

To plate the salad, place 2 lettuce leaves on each of 4 plates.  Top with optional turkey, spiced chickpeas, vegetable salad, couscous or quinoa, and pistachios.  Add a dollop of yogurt to each plate and garnish with sumac or paprika, optional.  Drizzle with dressing and serve.

Roasted Brussels Sprouts

Last Year's Post: White Chicken Chili
Two Years Ago:   Baked Potatoes with Broccoli Cheese Sauce

I used to actively dislike Brussels sprouts until I tried this recipe which was a total revelation.  For some reason, roasting them until tender gives them an entirely different flavor.  They're so good you'll want immediately start popping them in your mouth like a snack, which is why I like to serve them with a little crunchy salt on top as an appetizer with drinks.  Of course, they're a perfect side dish to any meal and a great addition to a holiday table but they're so good you really need to eat them more often than just at holidays.

Try to get the smallest Brussels sprouts you can find, because they're easier to eat and more tender.  Plus they're cute.  I had to go to three different stores to find these because the big box grocers had giant, unappealing sprouts. I finally found these cute fresh ones at guess where, my local Sprouts store.  :-)

If you think you don't like Brussels sprouts, try them this way to see what you think.  And if you like Brussels sprouts already, you'll love this.  They even smell really good when they're in the oven.

Roasted Brussels Sprouts

Serves 6

1 ½ pounds small Brussels sprouts

3 tablespoons olive oil

Salt and freshly ground black pepper

Coarse salt for garnish, optional

Preheat oven to 400d.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix in a bowl with olive oil and a good sprinkling of salt and pepper.  Spread them out in a sheet pan and roast for 35-40 minutes, stirring occasionally, until crisp and browned on the outside and tender on the inside.  Sprinkle with coarse salt (or more regular salt) and serve immediately.

Halibut Nicoise

Last Year's Post:  Halibut with Cucumbers and Ginger
Two Years Ago:   Chicken Schnitzel Sandwiches

I sometimes get inspiration for a recipe when I see a new and interesting fruit or vegetable at the store.  I might not immediately know what to do with it, but it gets filed away for future reference.  In this case, I noticed a bag of tiny multi-colored potatoes at Whole Foods that just begged to be part of a salad.  So, when I came across this recipe for Halibut Nicoise I knew exactly where to buy the potatoes.

This is a new and sophisticated take on the typical Nicoise salad that's not really a salad at all, but a warmer and more substantial dish.  Beautiful baby vegetables surround a warm, meaty halibut fillet for a great fall or winter dinner.  It's definitely a restaurant-quality dish in terms of presentation and taste which makes sense because it comes from Lost Kitchen restaurant in Maine.  And I need to warn you, it's also a fair amount of work and will probably trash your cook top when the oil starts spattering.  But it's definitely worth it.  Just don't try it on a weeknight when you're tired and rushed - a weekend is much better where you can prepare the various ingredients (eggs, beans, potatoes) throughout the day to lessen the workload right before you eat.

The halibut cooking process is classic restaurant style - sear the skin side until it releases, flip and add butter to the pan, then put it in the oven until done,  basting with butter along the way.  Finished with an olive/garlic/anchovy garnish,  it's one of the best-tasting pieces of halibut I've had.  Ah, butter.  Of course, you could substitute sea bass, salmon or tuna for the halibut if that's what looks good at the seafood counter or suits your taste.

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Halibut Nicoise

Serves 4

2 eggs

Salt, as needed

½ lb tiny green beans (haricots verts), trimmed

1 lb baby potatoes, any color

½ cup mixed kalamata and green olives, pitted and finely chopped

1 anchovy fillet, finely chopped

1 garlic clove, finely chopped

2 tablespoons finely chopped shallots

2 tablespoons rice wine vinegar

4 tablespoons olive oil, divided

Ground black pepper

1 pint cherry tomatoes, halved

4 halibut fillets, 5-6 ounces each

2 tablespoons unsalted butter

1 head bibb or leaf lettuce, leaves washed and torn into bite-sized pieces

1 lemon, quartered

Hard boil the eggs:  heat a saucepan of water to a boil, then gently lower the eggs into the water.  Reduce to a simmer, cover, and cook for 11 minutes.  While the eggs cook, prepare an ice bath (ice and water) in a medium bowl.  After 11 minutes, remove the eggs and place in the ice bath for 15 minutes.  Drain and remove the shell under cool running water.  Place in the refrigerator.

In a small bowl, mix olives, anchovy and garlic, and set aside.

To cook the beans and potatoes, fill a large pot with water, season generously with salt, and bring to a boil.  In the sink, prepare another ice bath.  Add the green beans to the pot and cook for 1 minute, then scoop out with a slotted spoon and place in the ice bath.  Add the potatoes to the same pot of hot water and simmer for 12 – 15 minutes until fork tender.  Drain and set aside until cool.  When cool, cut the potatoes in halves or quarters depending on size.  Remove the beans from the ice water and pat dry.

In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes.  Add 2 tablespoons olive oil and a few turns of ground black pepper.  Add the green beans and toss to coat, the remove to a separate bowl.  Add the potatoes and tomatoes to the remaining dressing and toss to coat.  Season the beans, potatoes and tomatoes with salt and pepper.

Heat the oven to 425d.

Divide the lettuce between 4 plates.  Slice the eggs and divide between the plates, then add the beans, potatoes and tomatoes around the sides (leaving a spot in the middle for the halibut).

Heat a large ovenproof skillet, ideally cast iron, over medium-high heat.  Add remaining 2 tablespoons olive oil and swirl to coat the pan.  Pat the halibut dry with a paper towel and season with salt and pepper.  Add the fillets to the hot pan skin-side down and let sear until they release easily from the pan, 2-3 minutes.  Flip fillets, add butter to pan and transfer to the oven.  After 2 minutes, baste fish with melted butter, then return to oven until just cooked through, 2-3 minutes more.

Place a fillet in the middle of each plate and drizzle with any leftover pan juices.  Spoon the olive-anchovy mixture over each fillet, garnish with lemon quarters, and serve.

Winter Squash Agrodolce

Last Year's Post:  Mahogany Chicken with Smoky Lime Sweet Potatoes
Two Years Ago:   Grain Bowls with Halloumi Cheese

"Agrodolce" is an Italian term for sweet and sour, a classic sauce in many cuisines.  It's often used for vegetables and fish, and is perfect for an unusual twist on your typical baked fall squash dish.  You can use any winter squash as long as you can peel it which pretty much eliminates acorn squash.  (I guess you could cut an acorn squash in half and get rid of the seeds, then cut and bake slices without peeling.  That would work just fine as long as your guests are up for cutting the peels off.) 

Butternut squash works well.  I used a kabocha squash just because I hadn't tried one before, and found it difficult to peel.  I finally ended up cutting it in half and cleaning out the seeds, then cutting the slices and peeling each individual slice with a small knife.  Good thing The Lawyer was around to help.  Next time I'll use a butternut.

This would make a great side dish with a roast pork or chicken, and of course would be an elegant addition to a holiday table.  I also like it very much as part of a vegetarian winter salad with fresh greens, toasted pecans, chopped apple and some crumbled blue cheese.

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Winter Squash Agrodolce

Yield: 4-6 servings

1 medium butternut or kabocha squash, peeled, seeds removed, cut into 1" wedges

2 tablespoons olive oil

Kosher salt, freshly ground pepper

3/4 cup red wine vinegar

1/4 cup honey

2 tablespoons golden raisins, chopped

Pinch of crushed red pepper flakes

Preheat oven to 400°F. Place squash on a large rimmed baking sheet. Drizzle with oil; season with salt and pepper.  Toss to coat evenly. Roast, turning once until golden brown and tender, 30–35 minutes.

Meanwhile, bring vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer for 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.  Just before serving, spoon the remaining agrodolce over the squash.

Do ahead

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Mini Croutons

Last Year's Post:  Tuscan Barley Soup
Two Years Ago:    Chicken Limone Pasta

I love how croutons can give a nice crunch to salads and soups, but I don't love store-bought croutons in a box.  They're huge, hard as a rock, and way over-seasoned to compensate for the fact that they have no taste.  Other than that, they're perfect.

My solution is to make very small croutons, which you can scatter over the top of your salad for nice little crunchy bits with every bite.  By contrast, store-bought croutons on a salad need to be approached with care and planning or you'll end up at the dentist since they're the approximate size and consistency of a matchbox car.  Small croutons are also perfect as a garnish for soups and even for pastas such as spaghetti with pesto or baked pasta dishes.  Crush some of the croutons in a small bowl with the back of a spoon and sprinkle over vegetables such as green beans or roasted Brussels sprouts for a little extra crunch.

You can use any type of bread for this recipe, and a few leftover slices from a loaf are just perfect.  A dark rye might be a nice color contrast to potato or cauliflower soup, for example.  It helps if the bread is thinly sliced to start since you'll be cutting it into tiny cubes.  I would advise against trying to use a food processor because in my experience they produce uneven results - some big pieces, some small - unless you grind the bread all the way down to crumbs.

Another advantage to making your own croutons is that you can add whatever seasonings you like.  It's fun to experiment with Italian seasonings, garlic salt, french seasonings, or even some chili powder to spice up some croutons for something like beer cheese soup.  I listed garlic salt because it's a good basic flavor that will go with a lot of things but feel free to use whatever you want.

I bake croutons rather than using a fry pan to toast them because I think it's easier to control the amount of browning and the oven produces more uniform results.  Just be sure to watch them closely near the end because they brown pretty fast when they're small.

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Mini Croutons

Makes 2 cups

2 cups bread, preferably thin-sliced, cut into 1/3” cubes (approximate)

¼ teaspoon garlic salt (or other seasonings)

2-3 tablespoons olive oil

Preheat the oven to 350d.

Place the bread into a bowl and add the garlic salt or other seasonings.  Toss to combine.  Slowly add the olive oil in a drizzle while stirring, one tablespoon at a time, until all the croutons are evenly coated.  Taste and adjust seasonings if  needed.

Spread the croutons in a single layer on a baking sheet.  Place on the middle rack of the oven for 5 minutes, then stir and return to the oven for an additional 5-8 minutes until golden brown.  Remove and let cool completely.  If desired, blot on paper towels before storing in an airtight container.

Broccolini Fried Rice

Last Year's Post:  Apple Strudel
Two Years Ago:    Smoked Salmon Cakes

I left any mention of meat out of the title of this recipe because you can make it with chicken, or any cooked leftover pork or steak, or go vegetarian with tofu or even just cashews.   It's very versatile.  The base recipe has rice, of course, with broccolini, eggs, snow peas, edamame and/or green peas and a very simple but flavorful sauce made from soy sauce, orange zest and orange juice.

Stir fries and fried rice are two different things.  Stir fries require that all the prep work is done in advance and then the actual cooking takes places very fast and at very high heat.  Fried rice also requires advance prep work and some fast cooking at the beginning.  But when the rice is added in the middle of the process, you press it down into the pan and then step back and leave it alone for a few minutes to crisp on the bottom.  After it's crisp, everything speeds up again.  It's important to the final texture of the dish not to rush the rice-crisping step, and it's also very important to use day-old rice because it dries out overnight and won't clump up plus it will crisp up and brown much better.

The prep work here takes 15-20 minutes, but the actual cooking goes fast so this is a good (and healthy) weeknight meal assuming you made the rice the day before.  I particularly like it served with a little chili oil mixed in for some heat, but others may prefer it with soy sauce for a milder dish.  Serve both at the table so everyone can choose for themselves.

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Broccolini Fried Rice

4 servings

Cook’s Notes

If using meat that is already cooked or tofu or cashews, sauté the broccolini in the first step as listed (without the meat) and add the cooked meat with the snow peas, edamame and liquids at the end.

If you are preparing rice especially for this dish, you'll need to cook about 1 cup raw rice. Rinse the rice first to remove some of the starch so it's less sticky when it comes time to fry. Spread the cooked rice out on a rimmed baking sheet or plate to cool so the steam can evaporate, then transfer to a resealable container and chill.

1/4 cup vegetable oil, divided

4 green onions, sliced on the bias, divided

1 pound boneless skinless chicken, cut into 1/2" slices (OR cooked chicken, pork, beef, tofu or cashews)

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 garlic cloves, finely grated or pressed

1 teaspoon finely grated ginger

1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise and cut into 2” pieces

4 cups cooked white rice (preferably day-old, long-or medium-grain)

3 large eggs, beaten to blend

1 cup snow peas, cut in half on a diagonal

1/2 cup frozen edamame or green peas

3 tablespoons low-sodium soy sauce or tamari

Zest of ½ orange

2 tablespoons fresh orange juice (from about 1/2 orange)

Chili oil and soy sauce for the table

Heat 1 tablespoon oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 tablespoons sliced green onions; add remaining onions to oil and cook, tossing occasionally, about 1 minute. Add chicken, ½ teaspoon salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.

Heat remaining 3 tablespoons oil in skillet over high. Add rice and remaining 1/4 teaspoon salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 3-4 minutes. Lift a corner of the rice to see if it’s starting to turn a light golden color; if not, let it cook for a minute and check again.  When the bottom of the rice is lightly golden and crisp, stir and move it to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.

Fold in snow peas, edamame, soy sauce, and orange juice. (This is where you should add cooked meat, tofu or cashews.) Cook, tossing, until warmed through, about 1-2 minutes. Add broccolini mixture and toss to combine. Divide among plates, then top with reserved scallions. Serve with chili oil and soy sauce at the table.

Pasta with Shrimp and Vin Santo

Last Year's Post: Parmesan Chicken Bake (No Mayo)
Two Years Ago:   Sausage, Kale and Potato Soup (Copycat Olive Garden Zuppa Toscana)

This recipe is adapted from one of the pasta dishes at Bar La Grassa, a beloved Minneapolis restaurant.  Isaac Becker is its revered chef/owner.  Bar La Grassa has been red-hot ever since it opened in 2009 and pasta is one of its fortes.  Although I've been to the restaurant I've never had this particular dish, but people rave about it.  So when I stumbled across the recipe in a magazine courtesy of Bar La Grassa, of course I had to try it.  I was particularly curious about Vin Santo because I'd never heard of it.  Turns out it's a not-overly-sweet dessert wine that's not readily available in every corner liquor store, although the larger stores will probably stock it.  It pays to call around.  If you can't find it, the recipe suggests Moscato but I think a sweet Marsala or even brandy would also be a good substitute.

The first time I tried the recipe exactly as written.  Although the flavor was very good, I thought there was too much pasta for the amount of sauce and shrimp and that it was a little one-dimensional.  I scrolled through over 300 photos on Yelp for Bar La Grassa to see if I was missing something, but yup - they serve a bowl of primarily pasta with a coating of sauce and some shrimp.  I don't want to criticize Chef Becker's vision, but I typically like contrasts in flavor, color and texture in a dish so I cut down on the pasta and added peas, toasted pine nuts and a shower of black pepper the next time I made it, and liked it much better.  That's why I say it's "adapted from".  If you want a more authentic version leave out my additions and increase the pasta to 1 pound.  Oh, and use penne.  I used cavatappi because I think it looks more interesting, but the restaurant uses penne pasta.

It's a delicious dish, with a luscious creamy sauce that coats every piece of pasta and shrimp without leaving a big pool in the bottom of the dish.  Granted, I wouldn't eat it every day but it's a wonderful indulgence on special occasions.  Make it for your next date night dinner - it's fast and easy but very special.

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Pasta with Shrimp and Vin Santo

Serves 4

10 ounces penne (or other dried short-cut pasta such as cavatappi)

1 tablespoon extra-virgin olive oil

2 shallots, thinly sliced

1 lb shrimp, peeled, deveined, tails removed, cut in half lengthwise

¼ cup dessert wine, either Vin Santo or Moscato

1 1/3 cups heavy cream

½ cup frozen peas

1/3 cup pine nuts, toasted

2 tablespoons fresh basil, thinly sliced, plus more for garnish

Kosher salt and coarsely ground fresh black pepper

Cook the pasta in a large pot of well-salted boiling water.  Remove from the heat 1 minute before it’s al dente; drain and toss with a splash of olive oil.

Warm the tablespoon of olive oil in a large pan over medium-high heat and add the shrimp and shallots.  Add a large pinch of salt and cook the shrimp in batches, if necessary to avoid crowding the pan, until they are barely translucent and not quite done (they will finish cooking later), about one minute per side. Remove the shrimp and set aside. 

Add the wine and cook until mostly evaporated, then add the cream and peas and cooking, stirring, for a minute or two to warm the peas and slightly reduce the sauce.  Add the pasta and shrimp to the pot and continue to cook, stirring, until the sauce has thickened and coats the pasta, 2-3 minutes.  There should not be much sauce left pooled in the bottom of the pan.  Add about ½ teaspoon kosher salt and the shredded basil and toss.

Serve in shallow bowls garnished with pine nuts, coarsely ground black pepper, and additional basil.

Roasted Cauliflower with Pasta and Walnuts

Last Year's Post: Korean Rice Bowls
Two Years Ago:  Healthy Baked Apples

This is an excellent and somewhat unusual pasta dish that can be served warm, room temperature or cold which makes it a good choice for any time of the year.  Plus, it's much lighter and healthier than most heavy red-sauce pastas.

I've recently discovered vegetables that I thought I didn't really care for all that much such as cabbage or cauliflower can actually become wonderful when they're cooked to the point that they turn into something else.  For cabbage, that means cooking it down until it's very tender and sweet (see cabbage and spring onion tart) and for broccoli or cauliflower that means roasting or sauteing  until they're pretty well torched (see chicken and caramelized broccoli ramen) which results in a much deeper and nuttier flavor.  The roasted cauliflower is a highlight of this salad, along with the walnuts and bacon.  (You could also use a combination of roasted cauliflower and broccoli if you want.)   Leave the bacon out and you've got a great vegetarian meal.

The sauce is very simple - good olive oil with a little garlic flavor (or a lot, depending on your taste). You could also add additional red pepper flakes to spice things up - there's just a small amount on the cauliflower.  The cauliflower only roasts for about 20 minutes so you could make this meal in the time it takes to boil water and cook pasta, making it a good choice for a weeknight meal.

Leftovers are excellent cold for lunch - just add a few drops of olive oil and maybe a squeeze of lemon to fresh things up.

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Roasted Cauliflower with Pasta and Walnuts

Serves 4

 1 small head cauliflower, large stems removed, florets separated and halved

2-3 tablespoons olive oil

2 cloves garlic, grated or minced

¼ teaspoon red pepper flakes (more for serving, if desired)

¼ teaspoon sea salt

9-10 ounces short-cut dry pasta (such as penne or ziti)

2/3 cup frozen peas

¼ cup olive oil

2-3 cloves garlic, lightly smashed

4 tablespoons fresh chopped parsley

2 slices bacon, chopped, fried until crisp and drained (optional)

¼ cup shredded parmesan cheese, plus more for serving

Salt and pepper to taste

1/3 cup walnuts, toasted and chopped

Preheat oven to 450d.

Add cauliflower to a mixing bowl with olive oil, garlic, red pepper flakes, and sea salt.  toss to coat, then spread on a parchment-lined baking sheet in a single layer.  Roast for 15 minutes, then turn the florets over.  Turn the oven to broil and return to the oven for 5 minutes or so, watching closely, until browned.  Remove and let cool.

Heat a large pot of water to a boil and cook pasta according to directions, adding the peas to the cooking water during the last 1-2 minutes.  Drain.

While the pasta is cooking, add the garlic cloves to the ¼ cup olive oil in a small saucepan and warm gently for a few minutes over low heat.  Remove the garlic cloves.

Return the pasta and peas to their cooking pot and add the garlic oil, parsley and parmesan, tossing to combine.  Taste and adjust seasonings.

Serve with the walnuts and optional bacon scattered on top and additional parmesan on the side.  Serve warm, at room temperature, or cold.  (If refrigerated, add a little additional olive oil and toss before serving.)

California Chicken, Avocado and Goat Cheese Salad

Last Year's Post: Lemon Chicken Orzo Soup
Two Years Ago:   Mexican Baked Egg Casserole

I do love a beautiful green salad, don't you?  They're so refreshing and healthy.  One thing I've discovered is that if your salad has a large number of ingredients you can cut down on the amount of chicken to make it even healthier.  Of course, feel free to up the amount listed below but honestly we felt it was plenty and were perfectly satisfied.

If you marinate the chicken in advance, it's very easy to throw together the vinaigrette while the chicken cooks (or make that in advance too).  Then all you have to do is a little ingredient slicing and you're good to go.

One of my favorite tricks to make a salad even more appealing is to chill the salad plates in the refrigerator for 30 minutes or so. It makes the salad seem restaurant-special.

Have you discovered watermelon radishes yet?  They taste like a mild version of a regular red radish but they're so pretty with the pink center and pale green ring on the outside.  I always have fun at checkout when I buy one because the cashiers never know what they are. Like the trick of chilling your plates, adding one unusual ingredient can elevate your entire salad to a new level.  Here's what they look like in the store - you'd never know how pretty they are on the inside.

 And take some time arranging the ingredients to make sure the colors look good next to each other.  My final suggestion for this salad is to use smoked almonds rather than regular almonds because again, it just adds a little extra flavor.  And it seems very California-y.

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California Chicken, Avocado and Goat Cheese Salad

Serves 4

Note: because there are so many other ingredients the recipe calls for less chicken than, say, in a chicken Caesar salad.  Feel free to increase the amount as desired.

8 ounces boneless skinless chicken tenders or cutlets

½ cup extra virgin olive oil

2 cloves garlic, minced or grated

¼ cup finely chopped fresh parsley

¼ cup finely chopped fresh basil

½ teaspoon smoked paprika

¼ teaspoon cayenne

½ teaspoon kosher salt and pepper

2 heads romaine lettuce, washed and chopped

1/3 English cucumber, halved lengthwise and thinly sliced crosswise

1 cup cherry tomatoes, halved

2 watermelon radishes, thinly sliced (can substitute red radishes)

1 avocado, sliced

4 ounces crumbled goat cheese

½ cup smoked almonds, coarsely chopped

Large handful of sprouts or micro greens

White Balsamic Vinaigrette:

¼ cup olive oil

¼ cup white balsamic vinegar

2 tablespoons apple cider vinegar

1 tablespoon honey

¼ teaspoon each kosher salt and pepper

In a small bowl, combine the olive oil, garlic, parsley, basil, paprika, cayenne, and salt and pepper.  Between 2 pieces of plastic wrap, gently pound the chicken tenders or cutlets to an even thickness.  Place them in a zip top bag and pour the marinade over.  Close the bag, massage the chicken to coat evenly, and refrigerate for at least one hour and up to overnight.

To make the vinaigrette, combine all ingredients in a glass jar and shake well.  Taste and adjust seasonings as needed.  Keep stored in the refrigerator for up to a week.

Preheat a grill or grill pan to medium high.  Grill the chicken for 2-3 minutes per side, until cooked through.  Let rest, and then thinly slice the chicken.

In a large bowl, toss together the lettuce, cucumbers and vinaigrette.  Divide among 4 large plates, preferably chilled.  Divide the chicken slices between salads, and surround with avocado slices, radish slices, cherry tomatoes, crumbled goat cheese and almonds.  Garnish with sprouts and serve.