Italian Wedding Soup

1 cup diced onion
1 cup diced carrot
4 garlic cloves, crushed
7 cups reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed and drained
¾ cup uncooked ditalini pasta
½ lb. Swiss chard (preferably rainbow chard), washed, stems chopped, and leaves torn into  bite-size pieces
2 Tbsp. Chopped fresh oregano leaves
Salt and pepper
2 large eggs, beaten
Freshly grated Parmesan cheese (optional)

Step 1: Meatballs: In large bowl, mix all ingredients, except oil, until well blended. Shape into 24 walnut-size meatballs. In large nonstick skillet on medium-high, heat oil; add meatballs and cook 6 to 8 minutes, or until well browned, turning. Remove meatballs to plate. Reserve 2 tablespoons drippings. 

Step 2: Soup: In 5-or 6-quart Dutch oven on medium, heat reserved drippings from meatballs; add onion, carrot, and garlic. Cook 2 minutes, stirring: reduce heat to low, cover Dutch oven, and cook 10 minutes. 

Step 3: Add broth: bring soup to boiling.
Stir in meatballs, beans, pasta, chard, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; reduce heat to low, cover Dutch oven, and simmer 10 minutes, stirring, or until pasta is tender.

Step 4: In small bowl, whisk eggs with some of hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Ladle soup into bowls and garnish each serving with Parmesan, if you like.

Mexican Black Bean - Lasagna

307 Calories Per Serving
Active time 25 minutes
Total time 45 minutes
Makes 6 main-dish servings

2 Tbsp. Olive oil
1 large onion, chopped
2 jalapenos (seeded if desired), finely chopped
1 red bell pepper, cut into ¼-inch pieces
2 garlic cloves, finely chopped
1 can (15 oz.) black beans,  rinsed
1 cup frozen (thawed) corn
2 tsp. Chill powder
2 Tbsp. Fresh lime juice, plus wedges for serving
½ cup fresh cilantro, chopped, plus more for serving
1 can (10 oz.) red enchilada sauce (about 1 cup)
9 small corn tortillas 
6 oz. Muenster cheese, shredded (about 1 ½ cups)
Sour cream and hot sauce (optional)

Step 1: Preheat oven to 425F, In large skillet on medium, heat oil. Add onion and cook, covered, 5 minutes, stirring. Add jalapenos, bell pepper, and garlic. Cook, covered, 6 to 8 minutes, or until vegetables are just tender, stirring. Stir in beans, corn, and chili powder, and cook 2 minutes. Stir in lime juice and cilantro.

Step 2: In bottom of 8-inch square or 1 ½-quart baking dish, spread ¼ cup enchilada sauce. Top with 3 tortillas, tearing them to  fit as necessary. Spread one-third of the remaining enchilada sauce over the top (about ¼ cup). Top ½ cup cheese; repeat twice.

Step 3: Bake 12 to 15 minutes, or until lasagna is heated through and top is beginning to brown. Let stand 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired. 

Chicken Fried Rice

353 calories per serving
Total time 20 minutes 
Makes 6 main-dish servings

3 Tbsp. Canola oil
1 large onion, diced
1 package (6 oz.) sliced Canadian bacon, diced
1 bunch (1 lb.) bok choy, stems and leaves  chopped
 1 large red bell pepper, diced 
2 tsp. Finely chopped, peeled fresh ginger
3 garlic cloves, minced 
8 oz. Skinless, boneless chicken breasts, cut into bite-size pieces
3 large eggs, lightly beaten
1 ½ tsp. Madras curry powder
4 cups cold cooked brown basmati rice
2 Tbsp. Lower-sodium soy sauce

Step 1: In large nonstick skillet or wok on medium-high, heat 2 teaspoons oil. Add onion and bacon, stir-fry 2 minutes, or until leaves wilt. Add bell pepper, ginger, and garlic; stir-fry about 4 minutes, or until vegetables start to soften. Transfer to bowl.

Step 2: Add 1 tablespoon oil to skillet. When oil is hot, add chicken and stir-fry 3 to 4 minutes, or until cooked through. Transfer to bowl with vegetables.

Step 3: Add 1 tablespoon oil to skillet. When oil is hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken. 

Step 4: Add remaining 1 tablespoon oil and curry powder. Cook 30 seconds, or until fragrant; stirring. Add rice, and stir-fry until coated evenly. Cook rice undisturbed about 3 to 4 minutes, or until bottom is slightly crisp.

Step 5: Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes.

Margarita Pizza

373 Calories per serving
Active time 10 minutes
Total time 30 minutes
Makes 2 (12-inch) pies or 6 main-dish servings

2Tbsp. Cornmeal
1 lb. Fresh or frozen pizza dough
1 cup tomato sauce
1 ½ cups sliced fresh mozzarella
5 fresh basil leaves, torn

Step 1: Preheat oven to 500 F. Sprinkle cornmeal over pizza peel or 2 baking pans. Divide dough in half; shape into 2 balls.
Roll dough on floured surface to 12-inch rounds using floured rolling pin and transfer to prepared pans.

Step 2: Spread tomato sauce on dough and top with mozzarella. Bake about 15 minutes, or until crust is golden  and crisp. Scatter pizza with basil and serve.

Sauteed Pork Chops with Kale

326 Calories Per Serving 
Total time 40 minutes
Makes 4 main-dish servings

2 large bunches kale
3 Tbsp. Olive oil
4 center-cut bone-in pork loin chops (8 oz. Each)
salt and pepper
3 garlic cloves, finely chopped 
juice of 1 lemon

Step 1: Cut stems and spines from kale leaves, then roughly chop; wash well (do not dry) and set aside.

Step 2: In large skillet on medium-high, heat 2 tablespoon oil. Season pork chops with salt and freshly ground black pepper.
Cook pork 4 minutes per to plate; tent with foil to keep warm.

Step 3: Add remaining 1 tablespoon oil to skillet. Cook garlic about 1 minute, or until golden. Add kale, and cook about 10 minutes, or until tender. Sprinkle with lemon juice. Serve pork with kale. 

Tiramisu Solaire

Serves 6

Desserts at Finestra are simple yet refined and elegant like this treat where the robust flavor of espresso is balanced by the sweet creaminess of mascarpone. No bells and whistles here-just pure, unadulterated pleasure.

8 eggs

1 cup +1/3 cup sugar

1 kilo mascarpone cheese

10 tablespoons espresso coffee

2 tablespoons sugar

20 to 25 pieces ladyfinger cookies

Step 1: Separate the egg yolks from the egg whites.

Step 2: In a mixer with a paddle attachment, whisk the egg yolks and sugar until pale and mixture is double in volume.

Step 3: Add the mascarpone cheese to the egg yolk mixture. Mix well to combine and set aside.

Step 4: In a separate bowl using a mixer, whisk the egg whites to form a meringue. If you want a stiff texture, add a pinch of salt while mixing.

Step 5: Add the meringue one spoon at a time to the mascarpone-egg yolk mixture and incorporate slowly from bottom to top. Leave the mixture in the refrigerator for 2 hours until set.

Step 6: Prepare a good strong espresso and add the sugar. Let cool. Dip the ladyfingers in the coffee.

Step 7: In a glass bowl, layer the ladyfingers in the bottom of the bowl. Spread some of the mascarpone mixture over the ladyfingers.

Step 8: Repeat the sequence for one more layer. Refrigerate until ready to serve. Before serving, dust tiramisu with cocoa powder.

Peppered Cozze

Serves 4

At Finestra, juicy, meaty mussels are cooked in olive oil, tomatoes, garlic and white wine for a dish that speaks of the sea as much as it pays homage to the all-natural flavors of Italy.

2 tablespoons olive oil

1 tablespoon minced garlic

½ cup cherry tomatoes, sliced

1 chili, sliced

1 kilo New Zealand fresh mussels, cleaned

2 cups canned peeled tomatoes fresh basil

½ cup white wine

2 cups stock or water

Kosher salt, to taste

Freshly cracked black pepper, to taste

Fresh butter, to finish

Step 1: In a skillet, heat olive oil and sauté garlic, cherry tomatoes, chili and mussels.

Step 2: Add peeled tomatoes, basil, white wine and stock or water.

Step 3: Heat to reduce the liquid. Season with salt and pepper. Finish with butter. 

Red Flower Chili Crab

Serves 2

Chili crab is typical Singaporean fare, fiery red and redolent with chilies. At red lantern,  this popular street dish is elevated using local saltwater red flower crab instead of the usual freshwater mud crab. The result is more refined, with a gentler heat, to match the red flower crab’s more delicate, sweeter meat.

¼ cup cooking oil

1 kilo red flower crab

1 teaspoon chopped garlic

1 teaspoon chopped shallots

1 teaspoon chopped ginger

1 red chili

1/3 cup + 1 tablespoon tomato ketchup

1/3 cup + 1 tablespoon chili crap paste

2 cups chicken stock

1 teaspoon salt

2 teaspoons chicken powder

2 teaspoons potato starch

1 tablespoon chopped spring onions

Step 1: Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry 5 to 7 minutes or until just cooked (the crabmeat will turn white when cooked). Remove the crab and set aside.

Step 2: In the same wok, add the garlic, shallots, ginger and chili. Stir-fry for 1 minutes or until fragrant.

Step 3: Add the tomato ketchup powder, potato starch and sugar. Stir-fry for 2 to 3 minutes  or until sauce boils and thickens slightly.

Step 4: Whisk the egg into the sauce. Remove from heat. Add the spring onions and stir until just wilted.

Step 5: Crack the crab shell and claws. Transfer to a serving platter. Pour the chili sauce over the crab. Serve immediately. 

Cajun Crab and Shrimp Boil

Serves 6

2 ½ tablespoons salt

2 tablespoons garlic powder

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon chili flakes

1 tablespoon dried oregano

1 tablespoon dried thyme

4 cups water

¼ cup salt

2 lemons, sliced

1 large onion, sliced

1 tablespoon cayenne pepper

3 large ears Japanese sweet corn, cut into 4

1 kilo medium shrimp, cleaned

2 pieces blue crab or mud crab, roughly ½ kilo each

Step 1: To make the Cajun seasoning, combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, chili flakes, oregano and thyme in a bowl. Mix thoroughly and set aside.

Step 2: In a pot, add water, salt, lemons, onion and cayenne and bring to a boil. Allow to boil for 5 minutes.

Step 3: Add corn to the pot. Bring to a simmer for 5 minutes or until corn is cooked. Remove from the pot and set aside.

Step 4: In the same pot, add shrimp and bring to a boil. Cook the shrimp until shells turn red orange. Do not overcook. Remove from the pot.

Step 5: In the same pot, add the crabs and bring to a boil. Cook the crabs until shell turns red orange, about 10 minutes. Do not overcook. Remove from the pot.

Step 6: In a bowl with the Cajun seasoning mix, add the crabs and shrimps and toss gently until seasoning is evenly distributed.

Step 7: Transfer to a large serving platter together with the corn, or place in the center of a newspaper covered table. You can serve with remoulade sauce or melted butter.

Barely & Butternut Squash Risotto

351 Calories Per Serving
Active time 15 minutes
Total time 3 hours 45 minutes
Makes 6 main-dish servings

2 Tbsp. Margarine or butter
2 shallots, thinly sliced  
2 fresh thyme springs 
2 cup pearl barley
4 cups reduced-sodium vegetable broth
1 large butternut squash (2 ½ lb.), peeled, seeded and cut into ½ -inch cubes
salt and pepper
1oz. Parmesan cheese, grated (2/3 cup)
2 Tbsp. Chopped fresh flat-leaf parsley

Step 1: In 12-inch skillet or medium-high, melt 1 tablespoon margarine. Add shallots; cook 2 minutes, or until golden, stirring often. Add thyme; cook 2 minutes, or until toasted and golden, stirring.

Step 2: Transfer barley to 6-quart slow cooker, along with broth, 2 cups water, squash, and ½ teaspoon salt. Cover slow cooker with lid, and cook on high 3 ½ to hours, or until liquid is absorbed and squash is tender.

Step 3: Uncover' teaspoon salt, and ¼ teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer risotto to serving dishes and garnish with parsley. 

Flank Steak

362 Calories Per Serving
Total time 20 minutes
Makes 4 main-dish servings


1 small cauliflower (about 1 ½ lb.), cored and sliced ½ inch thick
4 Tbs. Olive oil
1 ½ lb. Beef flank steak kosher salt and pepper
½ cup fresh flat-leaf parsley, chopped 
2 Tbsp. Red wine vinegar
1 Tbsp. Capers, chopped 
1 shallot or ¼ small red onion, finely chopped.

Step 1: Fill large saucepan with 1 inch water and fit with steamer basket. Bring water to boiling. Place cauliflower in basket, cover and steam 10 to 12 minutes or until tender; drain.

Step 2: Meanwhile, in large skillet on medium, hear 1 tablespoon oil. Season flank steak with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Add to skillet, and cook 5 to 6 minutes per side for medium rare, or to desired doneness. Let rest at least 5 minutes before slicing.

Step 3: In food processor, combine cauliflower, and ¼ tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper, and process until smooth.

Step 4: In small bowl, combine parsley, vinegar, capers, shallot, and remaining 2 tablespoon oil. Serve sauce with steak and cauliflower.

Prawn Pinangat

Serve 4

200 grams tiger or white prawns

1/3 cup cooking laing

Salt, to taste

White pepper, to taste

8 slices cheese or ½ cup grated cheese

Step 1: Remove the prawn meat from their shells.

Step 2: Blanch the shells then set aside.

Step 3: Saute the prawn meat in cooking oil then add the cooked laing. Season with salt and pepper.

Step 4: Put back the sautéed shrimp with laing inside the shell.

Step 5: Top with sliced or grated cheese and bake in a preheated 350 F oven until top becomes crisp.

Sweet & Vegetables

360 Calories per serving
Total time 30 minutes

Makes 4 main-dish servings
1 cup long-grain white rice
2 Tbsp. Hoisin sauce
1 Tbsp. Fresh lime juice
2 Tbsp. Canola oil 
2 carrots, cut into matchsticks
1 red bell pepper, cut into strips
½ lb. Pork tenderloin, thinly sliced kosher salt and pepper
1 cup bean sprouts (optional)
2 green onions, thinly sliced on a diagonal

Step 1: Cook rice according to package directions. In small bowl, whisk together hoisin, lime juice and 1 tablespoon water; set aside.

Step 2: In large skillet on medium, heat 1 tablespoon oil. Add carrots and bell pepper. Cook 4 to 5 minutes, or until vegetables are just tender, tossing frequently. Transfer to bowl.

Step 3: Return skillet to stove-top and heat remaining 1 tablespoon oil over medium-high heat. Season pork with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Cook 3 to 4 minutes, or until browned, tossing occasionally. Add hoisin mixture and cook 1 minute. 

Step 4: Return vegetables to skillet, add bean sprouts (if using) and cook, tossing, about 2 minutes, or until heated through. Serve over rice and sprinkle with green onions.

Glazed Meatloaf

399 Calories per serving
Active time 35 minutes 
Total time 1 hour 35 minutes
Makes 8  main-dish servings

nonstick cooking spray
1 cup quick-cooking oats 
½ cup fat-free (skim) milk 
1 medium onion (6 to 8 oz.), finely chopped salt pepper
2 large red bell pepper (8 to 10oz.), finely chopped
3 garlic cloves, crushed
2 tsp. Lower-sodium soy sauce
¼ cup plus 2 Tbsp. Ketchup
1 lb. Lean (93%) ground beef sirloin
3 medium carrots, grates
2 Tbsp. Spicy brown mustard 
   Quick Mashed Potatoes and Roasted Brussels Sprouts (left)

Step 1: Preheat oven to 400F. Line jelly-roll pan with foil; lightly coat with nonstick cooking spray. In medium bowl, stir together oats and milk until combined.

Step 2: Coat 12-inch skillet with nonstick cooking spray; heat on medium. Add onion and a pinch of salt; cook 2 to 4 minutes, or until onion softens, stirring occasionally. Add bell pepper and garlic; cook 4 to 6 minutes, or until pepper softens, stirring often. Transfer to medium bowl; refrigerate to cool.

Step 3: Meanwhile, in small bowl, whisk together soy sauce and ¼ cup ketchup.

Step 4: In large bowl, with hands, combine ground beef, ground turkey, carrots, oat mixture, cooled vegetable mixture, mustard, 2 tablespoons ketchup, a pinch of salt, and ¼ teaspoon freshly ground black pepper until mixed.

Step 5: Form mixture into 8” by 4” loaf on prepared pan. Brush top and sides with soy-ketchup mixture. Bake 45 minutes, or until internal temperature is 165F. Serve meatloaf with Quick Mashed Potatoes and Roasted Brussels Sprouts.

Chicken Provencal

316 Calories per serving
Total time 25 minutes
Makes 4 main-dish servings

¼ cup all-purpose flour salt and pepper4skinless, boneless chicken-breast halves (without tenderloin) (5oz. Each)1 Tbsp. Olive oil1 Tbsp. Unsalted butter¼ cup white balsamic vinegar2 garlic cloves, crushed1 cup dry white wine or chicken broth2 tsp. Fresh rosemary, minces2 Tbsp. Grainy mustard2 green onions, minced½ cup pitted kalamata olives1 tsp. Capers, drained2 plum tomatoes, seeded and diced

Step 1: In pie plate, combine flour, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Dredge chicken in mixture, lightly coating both sides.

Step 2: In large nonstick skillet, heat oil. Add butter; melt. Add chicken and cook 6 to 7 minutes, turning once. Remove chicken to plate; keep warm.

Step 3: Add vinegar and garlic to skillet, scarping up browned bits and cooking 1 to 2 minutes, or until slightly thickened and reduced by half, stirring frequently.

Step 4: Whisk in mustard and cook 1 minute. Add green onions, olives, capers, ½ teaspoon salt, and tomatoes, stirring to combine. Pour sauce over chicken.

Tilapia with Oranges & tomatoes

323 calories per serving
Total time 15 minutes
makes 4 main-dish servings

½ cup whole wheat couscous 
1 large orange 
3 tsp. Olive oil
4 small tilapia fillets (about 1 ½ half lb. Total) kosher salt and pepper
2 garlic cloves, thinly sliced
1 piece (½ inch) fresh ginger, very thinly sliced
1 pint cherry tomatoes, each cut in half
2 green onions, thinly sliced

Step 1: prepare couscous according to package directions. Cut away peel and white pith of orange. Working over bowl, cut orange into segments, adding segments to bowl along with any juices.

Step 2: Meanwhile, in nonstick skillet on medium, heat 1 teaspoon oil. Season tilapia with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Add to skillet and cook   1 to 2 minutes per side, or until opaque throughout.

Step 3: Wipe out skillet and heat remaining 2 teaspoons oil over medium heat. Add garlic and ginger, and cook about 1 minute, or until they begin to break down, tossing occasionally. Add orange and any juices and gently toss to heat through. Serve with tilapia and couscous; sprinkle with green onions.

Pierogies with Cabbage & Apple

305 calories per serving
Total time  minutes

Makes 4 main-dish servings

2 Tbsp. Olive oil 
1 medium onion, sliced 
1 bag (10oz.) shredded red cabbage
1 cup apple cider or apple juice salt and pepper
1 granny smith apple, cored and cut into ½ inch chunks
1 bx (16oz.) frozen potato and onion pierogies

Step 1: In 10-inch skillet on medium, heat 1 tablespoon oil until hot. Add onion and cook 5 minutes or until golden and softened. Stirring frequently. Increase heat to medium-high; add cabbage. Cider, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper, cover and cook 5 minutes, or until cabbage begins to wilt. Stir in apple; cover and cook 5 minutes, or until cabbage is soft.

Step 2: Meanwhile, in covered 12-inch non-stick skillet on medium heat remaining 1 tablespoon oil and ½ cup water to simmering. Add frozen pierogies; cover and cook 5 minutes. Uncover and cook 10 to 12 minutes, or until pierogies are heated through and pale golden on both sides. Serve pierogies on cabbage mixture; sprinkle with pepper.

Spanish & Artichoke Pasta

330 calories per serving
Active time 25 minutes
Total time 30 minutes 

Makes 8 main-dish servings

12 oz. Short pasta, such as orecchiette or mezzi rigatoni
1Tbsp. Olive oil
1 large onion, finely chopped kosher salt and pepper 
4 garlic cloves, finely chopped 
¾ cup low-fat sour cream 
4 oz. Low=fat cream cheese, at room temperature
½ cup freshly grated Parmesan cheese (2oz.)
2 tsp. Lemon zest, plus 1 Tbsp. Lemon juice
1 package(10 oz) frozen leaf spinach,thawed and squeezed of excess moisture

1 can(13.5 oz.)artichoke hearts,rinsed squeezed moisture,and chopped
4 oz. Mozzarella, shredded (about 1 cup)

Step 1: Heat large covered saucepot of salt water to boiling over high heat. Add pasta, and cook as label directs. 
Reserve ½ cup pasta cooking water. Drain pasta, and return to pot.

Step 2: Meanwhile, in large skillet on medium, heat oil. Add onion, ½ tea-spoon kosher salt, and teaspoon freshly ground black pepper. Cook  8 to 10 minutes, covered, or until tender, stirring. Add garlic; cook 1 minutes, stirring.

Step3: Preheat broiler, In large bowl, combine sour cream, cream cheese, Parmesan, lemon zest, and lemon juice ; stir in onion mixture.

Step4: Add pasta to bowl and toss to coat. Stir in spinach, artichokes, and ¼ cup reserved cooking water (adding more if needed). Fold in ½ cup mozzarella.

Step 5: Transfer pasta mixture to broiler-proof 2½-3 quart  casserole dish. Sprinkle with remaining ½ cup mozzarella and broil 3 to 5 minutes, or until golden brown.

Rustic Nectarine-Blueberry Tart

Serve 24 
The dough for this crowed-pleasing tart is easy to work with on hot days-a more butter-rich base would tear or stick.


Crust 
2 Tbs. Sugar 
1 0.25-oz pkg. active yeast
2 large eggs, at room temperature 
4 Tbs. Butter, melted
2 cups all-purpose flour
¼ tsp. Salt
1 Tbs. grated lemon zest

Toppings 
1 cup low-fat ricotta cheese
¼ cup confectioner's sugar
1 tsp. Vanilla extract
1/8 tsp. Salt
4 yellow nectarine, pitted and cut into 8 wedges each
2 cup fresh blueberries

Step1 : To make Crust: Stir sugar and yeast into ½ cup warm (110 F) water. Let stand 5 minutes, or until cloudy.
Step2 : Whisk together eggs and butter in bowl. Whisk in yeast mixture.
Step3 : Combine flour, salt, and zest in bowl, stir in yeast mixture until soft dough forms. Cover bowl with kitchen towel; set in warm place until doubled in size (about 1 hour).
Step 4: Preheat oven to 375 F. Coat large baking sheet with cooking spray. Punch down dough, and transfer to prepared baking sheet. Press into large rectangle, leaving edges thicker, like pizza crust.
Step 5: To make toppings: whisk together ricotta, confectioners' sugar, vanilla, and salt in bowl. Spread ricotta mixture over dough, and arrange nectarine wedges in rows. Sprinkle  tart with blueberries. Bake 30 minutes, or until Crust is crisp and browned on sides and bottom. Serve warm or at room temperature.

Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

Serve 4 / 30 minutes of fewer

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.


Dressing 
¼ cup raspberry vinegar
2 small shallots, cut into thin rings
1 large nectarine, cut into chunks 
2 Tbs. Olive oil
2 tsp. Fresh tarragon leaves 
½ tsp. Salt
¼ ground black pepper

Salad 
4 cups watercress leaves and small, tender stems 
2 nectarines, halved and cut into 1/2-inch thick slices
8 cherry tomatoes, halved (1 cup)
½ small cucumber, halved and sliced 
¼ cup chopped toasted pecans, for sprinkling

Step 1: To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.

Step 2: Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Puree nectarine vinegar mixture in blender until smooth; season with salt and pepper; if desired.

Step 3: To make salad. Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and loss to coat. Sprinkle with pecans.

Vegetable Soup

Cook Aromatics in a slick of oil or butter

Heat 2 to 4 Tbs. Oil or butter in a pot-enough to slick the bottom-over medium heat. Once  it shimmers, throw in 2 to 3 cups aromatic vegetables, such as diced onions leeks,shallots, celery, carrots, mushrooms, bell peppers, and/or fennel. (for best flavor, include at least 1 cup of onions, leeks, shallots in the mix). Sprinkle with 1 tsp. Salt to draw out moisture and soften veggies, and cook, covered, 6 to 8 minutes. Uncover, and saute 5 minutes more, or until beginning to brown, and you'll have established as essence of aromatic vegetables goodness that the oil or butter will carry throughout the finished soup.

Dial up flavor with garlic/herbs/spices
Stir 1 to 2 Tbs. Minced garlic, plus 1 to 2 Tbs. Chopped hearty fresh or dried herbs (thyme, sage, rosemary, oregano, sage, or a blend) and cook 30 seconds. For spicy kick, you can include mined hot chiles, red pepper flakes, or a pinch of cayenne pepper. 

Toss in the slow-cooking vegetables
For a chunky soup with evenly cooked ingredient, you have to stagger the additions. Add 2 cups cubed, hearty vegetables (potatoes, butternut squash, turnips, rutabagas, parsnips carrots) and 8 cups water to the pot, and simmer 10 minutes.

Add everything else
Now's the time for delicate veggies to go in (green beans,zucchini, com kernels). For extra texture, throw in ½ cups cooked beans or grains, and or ½ cup small uncooked pasta.  Simmer 5 to 10 minutes more. 

Add a splash of acid and more herbs 
Stir in ½ to tsp. Citrus juice or vinegar and 2 to 4 Tbs. Tender, fresh herbs (parsley, basil, cilantro, mint). Taste, and adjust seasoning. Be generous and don't skip the acid-it makes soup flavors bloom. 

Late summer minestrone with butternut squash and fresh corn 



Serve 6
Bright, Beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
2 Tbs. Olive oil 
1 cup sliced leeks 
1 cup chopped celery 
1 cup chopped red bell pepper 
1 tsp. Salt, optional 
1 cloves garlic, minced (4tsp.)
1 Tbs. Chopped fresh sage, or 2 tsp. Dried sage
½ tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cup cubed peeled butternut squash (¼ – to 1-inch cubes) 
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz or 1 ½ cups cooked white beans, rinsed  and drained 
1 cup fresh or frozen corn kernels ½ tsp. Balsamic vinegar
2-3 Tbs. Chopped fresh mint, plus more for garnish, optional

Step 1: Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. 
Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Step 2 : Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

Cheeseteak Maki

Serve 6 to 8
2 tablespoons olive oil
¼ kilo beef tenderloin, cut into long thin strips
1 large green pepper, but into strip
1 large onion, cut into strips
3 whole nori sheets, cut in half
3 cups cooked sushi rice (recipe below)
80 grams cream cheese, cut into long thin strips

• In a sauté pan, heat the oil until smoking and sear beef strips quickly, leaving it medium.
• In the same pan, sauté the green pepper and onion strips until caramelized.
• Lay out half a nori sheet on a sushi rolling mat and fill up 4/5 of the sheet with a layer of sushi rice, leaving 1/5 of the nori sheet free.
• Line up 1 stripof beef, 1 strip of cheese and some of the caramelized vegetables on one side of the nori sheet with rice up to the edge.
• Roll up the sushi into a large cigar shape, and seal the nori sheet by pressing firmly.

Eggplant Salad Nigiri Sushi

Serve 6 to 8

1 large eggplant

3 tablespoons olive oil

1 ½ tablespoons spice bagoong

2 cups cooked sushi rice (recipe below)

1 tomato cut into small cubes diced mangoes, for garnish diced onions, for garnish wansuy (coriander), for garnish

  

• Slice the eggplant into small rectangles, about 1/4-inch thick and 2 inches long.
• Season eggplant with olive oil and grill over high heat until tender.
• Marinate the grilled eggplant slices with bagoong .
• Measure 1 to ½ tablespoons of cooked sushi rice and press and shape into small pillow shapes.
• Top each rice pillow with the marinated eggplant. Top with a few tomato cubes, diced mangoes, onions and wansuy.

Scallop and Papaya “Gunkan” Sushi

Serve 6

2 whole nori sheets

1 cup bay scallops

Salt and black pepper, to taste Togarashi pepper, to taste

1 teaspoon sesame oil

½ cup papaya, sliced into small cubes

¼ cup Japanese mayo

2 stems green onions, sliced finelly

1 ½ cups sushi rice (recipe below)

   


  

• Cut the nori sheets into 6 equal strips.
• Season scallops with salt, pepper and togarashi, in a pan, heat seasame oil and sauté scallops for 45 seconds. Drain and mix with papaya, mayo and green onion.
• Take 1/8 cup of sushi rice (recipe below) and shape like a battleship (oval shape). Wrap a nori strip around it and top with a spoonfuls of the scallop mixture. Repeat with the rest of the ingredients. Serve with wasabi and soy source.

Sushi Rice

1 ½ cups Japanese rice

2 ¼ cups water

1 cup rice vinegar

½ tablespoon salt

1 tablespoon sugar

      * Cook the Japanese rice in water.

      * Mix together the vinegar, salt and sugar.
Drizzle vinegar over the rice while it is still hot, mixing continually until rice becomes lukewarm.

One-of-Each Vegetable and Rice Bowl / Sweet Potato Bowl with Chimichurri

30 minutes

One-of-Each Vegetable and Rice Bowl

Serve4 / 30 minutes of fewer
The versatility of this recipe highlighted in the little. Our version calls for one onion, one fennel bulb, one turnip, and one carrot, but feel free to substitute one or more of your favorite vegetables for any or all of them.

1 cup white basmati rice
2 Tbs. olive oil
1 large red onion, cut into thin wedges
1 large fennel bulb, cut into thin wedges
1 medium turnip, quartered and cut into ¼-inch-thick slices
1 large carrot, sliced on bias (½ cup) 
1/3 cup dry vermouth or white wine
1 6-oz. salt-free tomato paste
2 cloves garlic, minced (2 tsp.)
3 sprigs fresh marjoram or thyme
½ cup halved dried apricots 
1 tbs. butter, optional
1 cup cooked or canned chickpeas warmed

1) Cook rice according to package directions.
2) Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, fennel, turnip, and carrot, and stir to coat with oil. Saute 5 minutes, or until well browned. Stir in vermouth, and cook 30 seconds. Add tomato paste, garlic, marjoram, and 3 cups water. Add apricots, and season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 20 minutes, or until vegetables are tender. Remove marjoram sprigs, and stir in butter, if using. Serve evetable mixture over rice, sprinkled with chickpeas.

Sweet Potato Bowl with Chimichurri

Serve4 / 30 minutes of fewer
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lendsspicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.

Sweet Potatoes and Quinoa
2 large  sweet potatoes, skin-on, finely diced (½ – 2lb.)
1 tsp. Olive oil 
1 cup red quinoa, rinsed and drained 
2 small, ripe yet firm avocados, peeled and sliced, optional

Chimishurri
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
2 cloves sweet garlic, minced (2 tsp.)
½ tsp. sweet paprika
¼ red pepper flakes

1) To make Sweet Potatoes and Quinoa :
Preheat oven to 425F. Toss sweet potatoes with oil on large baking sheet, and spread in single layer. Season with salt and pepper, if desired, and roast 15 to 20 minutes, or until soft, stirring halfway through.

2) Meanwhile, bring quinoa and 2 cups water to boil in small saucepan. Reduce heat to medium-low, cover, and cock 15 minutes, or until tender. Season with salt, if desired. 

3) To make chimichurri: warm oil in small saucepan over medium heat. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. 

4) divide sweet potatoes and quinoa among 4 bowls. Top each serving with 3 Tbs. Chimichurri, and garnish with sliced avocado, if using. Drizzle with extra Chimichurri, if desired. 

Sushi Made Simple

Sushi is popular all around the world. It’s classic Japanese comfort food consisting of sweet, vinegared  rice combined with fish, seafood, vegetables, egg and anything else.

Sushi comes in many shapes and forms. The most common is the maki, which is rolled with bamboo mat, with the nori sheet often on the outside but also sometimes on the inside like in a California maki. Futomaki are big rolls, while hosomaki are thinner rolls. Nigiri is when rice molded into an oblong mound and a thin slice of fish, seafood, egg or vegetables is layered on top of it, sometimes with a this seaweed wrap. The cone shaped rolls, usually eaten with your hand, are called temaki. Gunkan, or battleship sushi, is an oval clump of rice topped usually with fish roe and sometimes uni, then wrapped with a strip.

Not to be confused with sashimi, which is just the raw fish and no rice, sushi is actually fun and easy to make at home. With the right tools and some practice, you’ll be a sushi expert in no time. And with some creativity, you won’t always have to use raw fish and the usual ingredients!

1.       Rolling The Sushi

Roll up the sushi slowly and carefully. Then sqeeze (but not too hard!) to make sure rice and filling are compressed before completing the roll, if you’re making a roll with rice on the outside, spread the rice on the smooth side of the nori sheet and the filling on the rougher side to help hold the filling together.

2.       Slicing The Sushi

Slice the sushi roll using a sharp knife that’s not too wide. Dip the knife is hot water before the first slice and again whenever the roll threatens to stick.

3.       Sushi Tools

To roll the sushi, you’ll need a bamboo mat. Usually available at Japanese groceries and select department stores. You can also use plastic wrap if you don’t have a sushi mat. Or else, you can try those plastic rolling contraptions from Japanese budget stores that might help make rolling easy.

4.       Shaping The Sushi

To shape nigiri or gunkan sushi, make sure to keep your hands wet and cool so the rice doesn’t stick to your fingers. Have a bowl of iced water handy. When shaping the rice, try not to squeeze it too tightly, but not too loose as to fall apart, if you want uniform-sized sushi, you can always use plastic sushi molder available at Japanese budget or specialty stores. 

Prawns and squid with paprika

Serves 2 to 4

1/3 cup sliced onions

2 to 3 tablespoons sliced celery

2 tablespoons minced garlic

1/4 cup olive oil

1 1/2 tablespoons chopped red bell pepper

8 to 10 shrimps or prawns, peeled but tails left intact

2 large squid into strip

 1/2 teaspoon Worcestershire sauce

1/3 cup tomato ketchup

1 teaspoon hot sauce

1 to 2 cup water, or as needed sugar, as needed salt and pepper, to taste

1.       In a large shallow pan, sauté the onions, celery and garlic in olive oil until aromatic. Add the bell pepper, shrimps or prawns and squid.

2.       Cook briefly then add the Worcestershire sauce, ketchup, hot sauce, paprika, thyme and water. Mix well and cook just until done.

3.       Transfer to a serving bowl. Serve immediately.

If you are cooking to complete your spice collection make sure to include a bottle or tin of paprika on your spice shelf. This bright, red orange spice is relatively mild yet still favorable and can liven up any number of dishes. Made from dried chili or bell peppers, paprika is mainly produced in Spain and Hungary, and is usually sold in ground powder form.

It is widely used in Hungarian, Turkish, Greek and Spanish cuisines.

Paprika’s flavor ranges from sweet to spicy, but remain milder than cayenne pepper. It is commonly added to stews, grilled items and casseroles like the famous Hungarian goulash and Spanish paella, giving these dishes a distinct color and flavor. Although paprika is mostly prevalent in European cooking, it’s quite versatile and can be used to spice up sausages, vegetables, rice, seafood, chicken, lamp and more.