Just a Sandwich, Egg and Pesto

Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.

My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.

Here’s one to try:

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise

• 4 teaspoons olive oil

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 small clove garlic, finely chopped

• 4 slices Tuscan-Italian style bread

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 avocado, sliced

• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings

Pizza for Pi Day

Pizza with Spinach, Tomatoes and Cheese

It’s Pi Day so I could easily have posted a photo and recipe for apple streusel pie or lemon meringue. Both are delicious desserts.

Of course a savory pie would do too: Chicken Pot Pie maybe?

But I’m more in the mood for pizza pie, so here’s any easy one (using a store bought crust):

Pizza with Spinach tomatoes and cheese 

• 1 pizza crust (about 10-inches)

• 2 tablespoons olive oil

• 1 large garlic clove, minced

• 1 bunch fresh spinach, washed and dried (about 6 ounces)

• 2 medium plum tomatoes, sliced

• 4 ounces mozzarella cheese, shredded or chopped

• 2 tablespoons freshly grated Parmesan cheese

• 1/2 teaspoon dried oregano

Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.

 Makes 2 servings

Mushroom Chips

It doesn’t get easier than this: one of the hors d’oeuvre I’ll be serving on New Year’s Eve.

Mushroom chips

• 4 large king oyster mushrooms

• 3 tablespoons olive oil

• kosher salt or sea salt

• 1 teaspoon chopped fresh thyme

Preheat the oven to 450 degrees. Slice the mushrooms about 1/8-inch thick. Place the mushrooms on a parchment lined baking sheet. Brush both sides with olive oil. Sprinkle with salt and thyme. Roast for about 20 minutes, turning them over after the first 10 minutes.

Makes 4 servings

Persimmon Salsa

I’m continuing my search for some new nibbles for our New Year’s Eve hors d’oeuvres fest — and found a definite!

Persimmon salsa (I’m fortunate to have found some lovely persimmons in the market).

This is a yes because not only is it delicious, it’s also quick and easy to make and so colorful and inviting for a celebration.

Btw — this is also a nice side dish with grilled meat, fish or chicken. And maybe even useful for a Superbowl party — don’t pass this by!

PERSIMMON SALSA

• 2 Fuyu persimmons

• 2 tablespoons chopped fresh mint

• 2-3 teaspoons finely chopped chili pepper

• 1/2 cup chopped red onion

• 1 teaspoon very finely grated lime zest

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• 1 tablespoon honey

• salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, chili pepper, red onion and lime zest and mix to distribute the ingredients. Pour in the lime juice, olive oil and honey, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Veggie Frittata

When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.

I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.

This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.

Veggie Frittata

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons chopped shallot

• 10-12 grape or cherry tomatoes, cut into pieces

• 3-4 large mushrooms, cleaned and chopped

• 1/2 cup chopped fresh spinach

• 1 tablespoon chopped parsley, optional

• 6 large eggs, beaten

• 2 ounces grated Swiss cheese

• salt and freshly ground black pepper to taste

Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.

Makes 2-3 servings

Marinated Mushrooms

Before the pandemic I would sometimes buy nibbles from the salad bar at the supermarket — stuff I could serve with drinks before dinner when we had people over.

I no longer feel comfortable doing that, especially after seeing a video my daughter sent me of a guy in a store using a ladle to taste some soup and then putting the ladle back into the container!

Aaaaaaarrgh!!!

I can make my own marinated mushrooms, et. al. In fact the ones I make using this recipe are better than anything similar I ever bought anywhere.

There’s no going back for me. These take 15 minutes tops to prepare.

Marinated Mushrooms

• 8 ounces common white mushrooms

• 1/4 cup chopped red onion

• 1 medium garlic clove, finely chopped

• 1 tablespoon chopped fresh parsley

• 1 tablespoon olive oil

• 1 tablespoon wine vinegar

• 1/2 teaspoon dried oregano

• 1/4 teaspoon kosher salt

• pinch or two of Aleppo pepper or crushed red pepper, optional

Clean the mushrooms and cut them into bite size pieces. Bring a pot of lightly salted water to a boil. Add the mushrooms, lower the heat and simmer for 5 minutes. Drain the mushrooms and place them in a bowl. Add the red onion, garlic and parsley and toss the ingredients. Pour in the olive oil, wine vinegar and season with oregano, salt and pepper. Toss the ingredients and let them marinate for at least 2 hours before serving. Best served at room temperature.

Makes 6-8 hors d’oeuvre servings

Tomato Eggplant Mushroom Sauce

This recipe was born of my desire to use whatever is left in my pantry and fridge, my need to not waste food, my love of inventing new recipes.

During this awful pandemic, I have not shopped. I use a shopping service, so I am more mindful when I order because I can’t just hop in the car and go to the store for a tomato.

A few months ago I was at the tail end of what was left of an order, the list I keep almost ready for the next shop. I had some tomatoes and mushrooms, a few scallions and some pasta. I always have Parmesan cheese in the fridge. I chopped the vegetables (including a clove of garlic), added some fresh oregano (it was still summer so I had some fresh from the garden) and stewed the sauce until everything was soft and fragrant. We had it for dinner over spaghetti and Ed declared it a miracle.

I have made a variation of this dish several times since then. Once, I had an eggplant, so I added that. Another time I threw in some chopped zucchini. I sometimes replaced the scallion with onion. And of course, with no fresh herbs from the garden (and none left in the fridge) I have seasoned the sauce with dried oregano.

That’s how versatile this recipe is. It’s so easy. We load it with freshly grated Parmesan, but it’s also delicious without the cheese, served as a kind of saucy side dish for beef — steak, meatballs, and so on.

Here’s one version but feel free to change this and that.

Chunky Tomato-eggplant-Mushroom Sauce

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 4-5 tomatoes, chopped or two cups cut up cherry or grape tomatoes

• 1 cup diced eggplant

• 6 ounces mushrooms, cut into chunks

• 1 tablespoon chopped fresh oregano or basil

• salt and pepper

• cooked pasta

Heat the olive oil in a large saute pan or wok/pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, eggplant, mushrooms, herb and salt and pepper to taste and cook, stirring occasionally for about 8-10 minutes or until the mixture is thick and sauce-like. Serve over pasta (or use as a side dish for grilled steak or chicken).

Makes enough for one pound of pasta

Brussels Sprouts with Shallots and Lemon

I’ve mentioned this before but we talk about it all the time because the outcome could never have been predicted —- when we were first married, Ed told me he hated Brussels sprouts and also, that if I ever made them he would file for divorce.

He was kidding of course.

But I didn't make Brussels sprouts anyway until I got an assignment from an editor to do a food story on -- you guessed it -- and couldn't turn down the opportunity.

In preparation for the article, I experimented with several recipes. My kitchen was laden with pots and pans, all sots of seasonings and of course, a ton of Brussels sprouts. 

Ed liked them all! And from that point on, we became a Brussels sprouts family.

Over the years I've posted recipes for a few of the dishes I've made, including one for Roasted Brussels sprouts with tangerine and hazelnuts, and a salad, which included Brussels sprouts and beets, and of course, a Vegetable Hash.

This vegetable has become such a favorite in our family that a while ago, when one of my grandkids wanted to prepare dinner for her siblings, one of the dishes she chose was roasted Brussels sprouts.

Last time I made Brussels sprouts for dinner I decided on something different. Rather than roast the vegetable whole or as chunks, I decided to shred instead. 

Perfecto!

Not only delicious, but incredibly quick. This recipe finished cooking in about 6 minutes! (You can clean and shred them a day or so ahead.)

Remember this one for Thanksgiving!

Brussels Sprouts with shallots and Lemon

• 2 dozen large Brussels sprouts

• 1 tablespoon lemon juice

• 1 teaspoon grated fresh lemon zest

• 3 tablespoons olive oil

• 2 medium shallots, chopped

• 1 large clove garlic, chopped

• 1/4 cup white wine

• 1/2 teaspoon Aleppo pepper (or use crushed red pepper)

• salt to taste

Trim the Brussels sprouts and shred them either by hand or in a food processor. Place the shreds in a bowl, sprinkle with lemon juice and zest, toss ingredients and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the shallots and garlic and cook, stirring frequently, for 2 minutes. Add the sprouts and cook, stirring frequently, for about 2 minutes. Add the wine, Aleppo pepper and salt. Cook for about 2 minutes or until sprouts are tender but still slightly crispy.

Makes 6 servings

Potlagela

I know I am not alone in in thinking I want “my old life back” —— seeing my kids and grandkids, giving them a hug. Seeing family and friends without having to sit at least six feet away, always outside. Going out for dinner. Going to the opera.

All that.

I’ve managed to find ways that help me through this stressful time. One of them is making foods that remind me of “the good old days.”

So I’ve baked some Apple Brown Bettys, because they remind me of my parents (z”l), who once lived nearby. It was my Dad’s favorite dessert, my Mom made it often and there was always some left for me when I’d visit, at least twice a week. (Apple Brown Betty is also good for socially distanced company because you can bake the ingredients in individual ramekins.)

Almond Crusted Chicken Nuggets have been on my menu recently because they remind me of my very special cousin and lifelong friend, Leslie. She and her husband Neil spend every New Year’s weekend with us and I always serve these for hors d’oeuvre. (Another winner for social distancing!)

There’s always a reason to make my grandma’s award-winning challah, so that’s nothing new in my house.

BUT, my other grandma used to make potlagela, a Romanian specialty. I hated this dish when I was a youngster but last year, when I grew my own eggplants, I decided to give her recipe a try and realized how delicious this dish is. That revelation also brought back some terrific memories.

SO, here it is. My Grandma Hoffman’s version of Potlagela. She used vegetable oil, but I prefer olive oil. Either will work. She also cooked her eggplant right on top of the cooktop burner, so if you have a gas burner, you can do it that way too. OR, you can cook it on an outdoor grill, which I’ve done many times.

This dip is so perfect for summer. Especially perfect for eating outdoors socially distanced because you can serve it in separate bowls for other people.

Serve with pita or bagel chips.

Potlagela

• 1 large eggplant

• 1-2 scallions or one shallot or small onion

• 1 clove garlic, finely chopped

• 1 tomato, chopped, optional

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

• parsley

Preheat the oven to 425 degrees. Wash the surface of the eggplant, then wipe it dry. Coat the surface with a thin film of olive oil. Prick the skin in a few places with the tines of a fork. Place the eggplant on a baking sheet and roast for about 25 minutes, turning the eggplant once or twice during the cooking. Remove the eggplant from the oven. When the eggplant is cool enough to handle, remove the skin and stem and place the flesh in a bowl. Mash the eggplant with the back of a fork. Add the scallion, garlic, optional tomato and olive oil and mix the ingredients to distribute them evenly. Add the lemon juice and mix again. Season to taste with salt and pepper; sprinkle with some parsley.

Makes 4 servings