Zucchini-Tomato Frittata
Recipe created by Art Smith
/ 1/4 cup grated Parmesan cheese
/ 1/2 teaspoon salt
/ 1/4 teaspoon ground black pepper
/ 2 tablespoons minced chives or green onion
/ 2 tablespoons extra-virgin olive oil
/ 2 zucchini, thinly sliced
/ 1/2 cup thinly sliced Vidalia onion
/ 1 medium tomato, peeled and chopped
/ 1 garlic clove, minced
Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.
Serves 8.
PEACH BELLINI
Recipe created by Rori Trovato
In a twist on the Bellini, homemade peach syrup gets a kick from Champagne.
/ 2 large peaches, cut into chunks/ 1/2 cup sugar
/ 2 teaspoons fresh lemon juice
/ 1 bottle Champagne or sparkling wine
Garnish:
/ 1 large peach, cut into 6 slices/ 6 mint sprigs
Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.
Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.
Makes about 6 servings.
Grilled Chicken Burger
Recipe created by Art Smith
If more people knew how to properly grill poultry burgers (too often, they are dry and unappetizing), I am convinced that lean, while-meat burgers would overtake beef burgers in popularity. I make mine with the additions of lots of cooked vegetables to add flavor and moisture, while some breadcrumbs help keep the juices in. Be sure to cook the burgers over medium heat, or they will dry out regardless of your best efforts. To make them ever more special, pass up the typical burger condiments and spice them up with a big dollop of Tomato-Ginger Chutney.
Watch a slideshow demonstration of this recipe.
Grilled Chicken Burger
/ Nonstick cooking oil/ 1 small onion, finely chopped
/ 1/2 small red bell pepper, seeded and finely chopped
/ 4 ounces white mushrooms, thinly sliced (1 cup)
/ 1 medium carrot, peeled and coarsely shredded
/ 1 garlic clove, finely chopped
/ 4 ripe Roma or plum tomatoes, seeded and cut into 1/2 inch cubes
/ 1/4 cup seasoned dried breadcrumbs
/ 2 tablespoons freshly grated Parmesan cheese
/ 1 large egg, beaten
/ 1 teaspoon salt
/ 1/8 teaspoon freshly ground black pepper
/ 1 1/2 pounds ground chicken or turkey
/ 6 soft hamburger buns, for serving
/ Tomato-Ginger Chutney
Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, red pepper and mushrooms and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the carrot and garlic and stir, uncovered, for 1 minute. Add the tomatoes and cook just until heated through, about 2 minutes. Transfer to a large bowl and cool completely.
Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours.
Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium.
Shape the chicken mixture into six 4-inch-wide patties. Lightly oil the grill. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns, with the tomato chutney passed on the side.
Makes 6 servings.
SUMMER PEACH SALAD
Recipe created by Rori Trovato, adapted from a recipe by Paula LeDuc Fine Catering, Emeryville, California
You'll love this fabulous summer salad, in which the fruit meets its equal and opposite reaction—sharp Pecorino Romano cheese.
Watch a slideshow demonstration of this recipe.
Vinaigrette:
/ 3 tablespoons champagne vinegar
/ 1 1/2 teaspoon honey, optional
/ 1/2 cup extra-virgin olive oil
/ Salt and freshly ground pepper
Salad:
/ 2 peaches, peeled if desired/ 1/2 pound fresh salad greens
/ 1/2 cup shaved Pecorino Romano cheese
To make vinaigrette: In a large bowl, combine all ingredients. Whisk until emulsified.
Toss greens with sliced peaches and just enough vinaigrette to coat. Garnish with cheese.
Makes 4 to 5 servings.
Vegetable Grain Soup
Recipe created by Art Smith
Before I make this filling vegetarian soup, I look in the cupboard to check for small amounts of grains or legumes I might want to use up, and I toss them into the soup. So even though this recipe calls for equal amounts of split peas, barley and lentils, feel free to substitute one cup of any dried legumes or grains you have on hand that sound good to you.
Watch a slideshow demonstration of this recipe.
Vegetable Grain Soup
/ 2 quarts Vegetarian Broth/ 1 quart of water
/ 1 small onion, coarsely chopped
/ 2 medium carrots, cut into 12-inch-thick rounds
/ 2 celery ribs, cut into 1/2-inch-thick slices
/ One 14 1/2-ounce can tomatoes with juice
/ 2 garlic cloves, minced
/ 2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
/ 1/4 celery root, peeled and cut into 1-inch cubes (2 cups)
/ 1/3 cup pearl barley
/ 1/3 cup split peas
/ 1/3 cup lentils, preferably tiny French lentilles de Puy
/ 1/4 small head chopped green cabbage (about 2 cups)
/ 1 large Yukon Gold potato, peeled and cut into 1/2-inch cubes
/ 1 medium zucchini, scrubbed and cut into 1/2-inch cubes
/ 1 yellow squash, scrubbed and cut into 1/2-inch cubes
/ Salt and freshly ground pepper
/ Chopped fresh herbs, such as basil, parsley or chives, for garnish
Bring the broth, water, onion, carrots, celery, tomatoes, garlic and thyme to a boil over high heat. Reduce the heat to low and simmer for one hour.
Add the celery root, barley, split peas and lentils and cook for 40 minutes.
Add the cabbage, potato, zucchini and squash. Simmer until all of the ingredients are tender, about 40 minutes. Remove and discard the thyme sprigs. Season to taste with salt and pepper.
Serve hot, ladled into soup bowls and sprinkled with herbs.
Makes 12 servings.
Tomato-Ginger Chutney
/ 3/4 cup sugar/ 3/4 cup cider vinegar
/ 1/2 teaspoon salt
/ 4 cups ripe tomatoes, peeled, seeded, and chopped *
/ 1 medium onion, finely chopped
/ 6 garlic cloves, finely chopped
/ 3 tablespoons peeled and finely chopped fresh ginger
/ 1/2 teaspoon ground chipotle powder **
/ 1/2 cup golden raisins
/ 1/4 cup (2 ounces) sliced almonds, toasted
Bring the sugar, vinegar and salt to a boil in a large nonreactive saucepan over high heat. Reduce the heat to medium and cook until reduced by half, about 10 minutes.
Stir in the tomatoes, onion, garlic, ginger and chipotle powder. Simmer until thickened, stirring often, about 30 minutes. Stir in the raisins and almonds. Cool, cover and refrigerate until ready to serve.
* To peel tomatoes, bring a large pot of water to a boil over high heat. Add the tomatoes and cook until the skins loosen, about 1 minute. As each tomato is ready, lift it out of the water with a slotted spoon and place in a bowl of ice water. Core, peel, and coarsely chop the tomatoes.
Grilled Fish Fillets with Watercress Mustard and Tarragon
/ 1/4 cup Laurent du Clos Watercress Mustard* (or substitute 1/4 cup Dijon mustard and 2 tablespoons minced watercress leaves)/ 2 tablespoons fresh lemon juice
/ 1 tablespoon extra-virgin olive oil
/ 1 tablespoon chopped fresh parsley
/ 2 teaspoons fresh tarragon or 1 teaspoon dried tarragon
/ 2 garlic cloves, crushed through a press
/ 6 six-ounce firm white-fleshed fish fillets, such as tilapia, grouper or striped bass, skin removed
/ Salt and freshly ground black pepper
/ Lemon wedges, for serving
Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with ashes and have burned down to medium-hot (you should be able to hold your hand above the coals at rack level for about 3 seconds). Or, preheat a gas grill on high, then adjust the heat to medium.
In a blender or mini-chopper, purée the mustard, lemon juice, oil, parsley, tarragon and garlic. Season the fish lightly with salt and pepper.
Lightly oil the grill rack. Place the fillets on the grill and brush with half of the mustard mixture. Grill for 2 1/2 minutes. Turn the fillets, brush with the remaining mustard, and grill until the fish looks opaque when pierced with the top of a knife, about 3 minutes more. Serve hot, with the lemon wedges.
Makes 6 servings.
Summer Vegetable Risotto
/ 1 tablespoon olive oil/ 2 tablespoons onion, finely chopped
/ 2 tablespoons garlic, finely chopped
/ 2 cups short grain brown rice
/ 2 cups chicken broth (or vegetable broth) 1/4 cup cooked peas
/ 1/4 cup fresh asparagus spears
/ 1/2 cup fresh broccoli
/ 1/4 cup fat-free half-and-half
/ Salt and pepper to taste
In a 5- to 7-quart pressure cooker or a 3-quart shallow pressure cooker (sometimes called a risotto cooker), heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic and cook until softened, about 2 minutes. Add the rice and cook until softened, about 3–5 minutes. Add the unheated broth, then lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 20 minutes.
Release the pressure according to the manufacturer's instructions or place the pot under cold water. Carefully open the lid, being careful of the steam. Stir in the vegetables and fat-free half-and-half, and season with salt and pepper. Serve immediately.
Makes about 6 servings.
Lemon-Sour Cream Pound Cake
/ 3 cups all-purpose flour 1/2 teaspoon baking powder/ 1/4 teaspoon baking soda
/ 1/2 teaspoon salt
/ 1 cup (2 sticks) unsalted butter, at room temperature
/ 3 cups sugar
/ 6 large eggs, at room temperature*
/ 1 teaspoon vanilla extract
/ Grated zest of 2 lemons
/ 1 cup sour cream, at room temperature
Lemon syrup:
/ Zest of 1 lemon/ 1 cup fresh lemon juice
/ 1/4 cup water
/ 2/3 cup sugar
To make the cake: Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.
Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
To make the syrup: Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.
Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
Makes 12 servings.
Sangria
Recipe created by Art Smith
/ 2 bottles (750 ml) white wine (Pinot Grigio, Chardonnay or your favorite white wine)/ 1 orange, sliced
/ 2 lemons, one sliced and one juiced
/ 1 red or green apple, cored and cut into 1/2 - 1/4-inch dice
/ 6 peaches, peeled and sliced into wedges (if desired)
/ 6 plums, peeled and sliced into wedges (if desired)
/ 1 cup red or green grapes
/ 2 cups ice
/ Sugar for sweetening (optional)
/ 8 ounces seltzer water or lemon-lime soda (optional)
Place all the fruit in a glass pitcher. Add the ice, lemon juice and white wine. Allow the mixture to sit in the refrigerator until just before serving.
At the last minute, add the sugar (to taste) and soda, if desired.
Makes 4 to 6 servings.
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