Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Flank Steak Salad
It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it. Here is the perfect summer salad that will definitely leave you feeling satisfied.
INGREDIENTS
3 Ears Fresh Corn (Cooked & Cut From The Cob)
1 Cup Cannellini Beans
1 Large Diced Roasted Red Pepper
2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)
1 Cup Grape Tomatoes (Halved Lengthwise)
1/2 Cup Minced Red Onion
1/2 Cup Chopped Olives
1 Diced Yellow Plum
1 Avocado (Cut Into Chunks)
1 Seeded & Minced Jalapeño
10 Basil Leaves
1 1/2 Pounds Marinated Flank Steak
1 Cup Hoisin Sauce (For Marinade)
1 Cup Sriracha Sauce (For Marinade)
Tzatziki Sauce For Dressing
In a medium size bowl combine the hoisin sauce and the sriracha sauce. Place the flank steak into a large size ziplock bag and pour the hoisin mixture in. Zip up the bag and give a few gentle shakes to cover all of the flank steak. Place into the fridge for 4 hours or more. I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad. In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil. Remove the flank steak from the ziplock bag and throw away the bag and the marinade. On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak). Remove the flank steak from the heat and transfer to a plate. Let rest for 10 minute. Slice the flank steak and place on top of the salad. Serve with Tzatziki Sauce as a dressing. Serves 4
Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
Zucchini Pesto
Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears! Yes, even in New York City people have gardens (community gardens & rooftop gardens). Here is a nice way to make zucchini that is worth a try.
INGREDIENTS
8 Grated Medium Size Zucchini
1 1/2 Tablespoons Kosher Salt
2 Cups Fresh Basil Leaves
1/2 Cup Olive Oil
3 Tablespoons Pine Nuts
2 Chopped Garlic Cloves
1/2 Cup Grated Parmesan Cheese
3 Tablespoons Butter
In a large size colander combine the zucchini and 1 tablespoon kosher salt. Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well. In a large sauté pan melt the butter over a medium heat. Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl. Stir in the pesto and serve immediately. Serves 4
Okra Tomato Soup
This soup is super fresh and super yummy! If you don’t want to use beef stock then use a vegetable stock.
INGREDIENTS
1 Pound Peeled & Chopped Ripe Tomatoes
1 Cup Water
1 Pound Trimmed Fresh Okra
4 Cups Beef Stock or Vegetable Stock
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
In a heavy pot place the tomatoes and water and bring to a boil. Add the trimmed okra. Reduce the heat to a simmer and cook until the okra is nice and tender. Add the beef stock, kosher salt, pepper, brown sugar and Worcestershire sauce. Simmer for 20 minutes. Remove from the heat and transfer to a large serving bowl. Serves 4
Summer Orzo Salad
I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.
INGREDIENTS
1 Cup Cooked Orzo
1 Tablespoon Olive Oil
3 Large Chopped Shallots
1/4 Cup Fresh Lemon Juice
1 Cup Halved Grape Tomatoes
10 Sliced Radishes
1/2 Cup White Beans
1/2 Cup Chopped Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Prepared Italian Dressing
Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente. I used a fancy black and white orzo, but you can use any kind that you like or have on hand. Drain the orzo and drizzle on the olive oil. Give a good stir so the olive oil coats all of the orzo. Set aside. In a small size bowl place the chopped shallots and pour the lemon juice over the shallots. Let the shallots sit in the lemon juice for about 10 minutes. In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper. Drizzle the dressing over the vegetables and mix well. In a large size serving bowl add the orzo. Drain the shallots and discard the lemon juice. Add the shallots to the orzo and give a good stir. Now add the vegetable and dressing mixture and combine well. Finally add the chopped basil and give another good stir. Cover with plastic wrap and place into the fridge for 2 to 4 hours. You can make this ahead and let it sit in the fridge overnight. If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist. When you are ready to serve remove from the fridge and serve immediately. Serves 6
Marinated Cucumber & Onion Salad
I love this salad. It’s easy to make and makes a great side dish. If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker. This way it will keep more of a crunch. You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice. I’ve made this salad with red onions as well.
INGREDIENTS
1/3 Cup Rice Vinegar
3 Tablespoons Chopped Fresh Mint
2 Tablespoons Honey
1 Tablespoon Sugar
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 1/2 Cups Sliced Cucumber
1 Cup Sliced Onion
In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper. Wisk until the sugar dissolves. Add the cucumber and onion slices. Toss well and cover with plastic wrap. Place in the fridge for 4 or more hours. While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated. Remove from the fridge and serve. Serves 4
Classic Black Beans & Rice
Everyone needs a few easy weekend night meals to pull out of their hat. Here is a wonderful Classic Black Beans & Rice recipe that is truly a faithful friend. If you want to add meat then either add chicken or fish. Shrimp is a good choice for a homespun Cajun night.
INGREDIENTS
3 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
1/2 Cup Chopped Green or Red Bell Pepper
3 Minced Garlic Cloves
2 Cups Cooked Black Beans (Undrained)
3/4 Cup Water
1 Teaspoon Oregano
2 Teaspoons Chili Powder
1 Tablespoon Vinegar
In a medium size saucepan heat the oil over a medium heat. Add the onions, peppers and garlic. Cook for 8 minutes until they are nice and tender. Stir in the beans, water, oregano, chili powder and vinegar. Bring to a boil and then turn the heat down to low. Simmer for 10 minutes. Remove from the heat and transfer to a serving bowl. Serve over hot white or brown rice. Serves 4
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Red Pepper & Cucumber Salad
Summer is here and I tend to want to eat a bit lighter during these warm months. Here is a good side salad. If you want to make it a main meal then add sautéed chicken, shrimp or tofu.
INGREDIENTS
1 Garlic Clove
1 Diced Large Shallot
1 Seeded and Diced Jalapeno Pepper
4 Tablespoons Freshly Squeezed Lime Juice
1/2 Cup Olive Oil
1 Large Seeded and Diced Red Pepper
1 Large Peeled and Diced Cucumber
1/2 Cup Chopped Cilantro
3 Sliced Ripe Avocados
1/2 Teaspoon Kosher Salt
Pound the garlic clove to a smooth paste. Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl. Let sit for 10 minutes. Add 1/2 cup olive oil and stir to combine. Place the red pepper, cucumber and chopped cilantro into a medium size bowl. Pour half of the garlic vinaigrette into the bowl of red pepper mixture. Stir to combine well. Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado. Spoon the red pepper mixture on and around the avocado. Serve immediately. Serves 4 as a side salad or 2 as a main dish.
Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board. Use a sharp knife and cut just to the right of the stem and along one side of the pepper. Remove just the flesh and not the seeds. Rotate the pepper a quarter turn and then slice again. Continue to turn and slice until you have four seedless slices. Throw away the seeds and core.
