Grilled Corn Salad

Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

• your child or grandchild wears braces
• your parent or grandparent wears dentures
• you hate the mess and fussiness of eating corn-on-the-cob
• you've had your fill of corn-on-the-cob
• you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

• 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
• 1 cup cut up grape or cherry tomatoes
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped chili pepper, optional
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Baked Beans. Real American Food for the 4th.

I was thinking about which "real American" foods to serve on July 4th. Not just the usual icons: burgers, apple pie, lemonade. I wanted something that represented the "mongrels" that we are: Americans may be tribal in some ways, but we are also an odd mix-and-blend of a zillion cultures.

And so is American food.

For example, some say that Baked Beans are originally from France -- some sort of easy version of cassoulet. But the countries where they eat baked beans the most are English speaking: England, Ireland, Canada and Australia.

And yet ... baked beans are also a favorite in Holland and Hong Kong.

And of course beans themselves are native to South America, so who knows?

The original Puritan colonists in New England made baked beans often and for the same reason as observant Jews make cholent -- the dish cooks slowly in a pot so there's no work to be done during the Sabbath. Baked beans have been popular ever since, and particularly so after the canned versions first came along at the turn of the 20th century. 

Green labelled Heinz Vegetarian baked beans were a standard item at my house when I was a kid.

So, baked beans it is.

I like making my own because when they're homemade I can season the beans the way I like, make them spicy or not, use more or less sugar (or sugar substitutes such as honey or maple syrup), make them vegetarian or with meat.

I recently had a couple of slices of flanken left over, so I decided to use them in a new recipe.

My husband usually likes my cooking and there are some dishes he thinks are so good he brags to people about them. Like my recipe for Carrot Soup with Harissa and Coconut.

These beans? He told me several times that they are among the best foods he has ever tasted. In fact, one night he only had baked beans (and a few of the chunks of flanken in them) for dinner. 

So, this recipe is a yes for July 4th.

Baked beans take time. But you can make them several days ahead. They last for a week in the fridge. If you don't have flanken you can use chuck, smoked turkey or some kind of sausage.

Baked Beans for the Fourth of July

• 1 pound dried navy or great northern beans
• water
• 2 tablespoons vegetable oil
• 6-8 ounces beef chuck or flanken , cut into chunks
• 1 medium onion, sliced
• 1/3 cup dark brown sugar
• 1/3 cup honey
• 1/3 cup ketchup
• 1/2 teaspoon salt
• 1 tablespoon powdered mustard

Place the beans in a large saucepan and cover them with water. Bring the water to a boil over high heat. Lower the heat and cook for 2 minutes. Remove the pan from the heat and let the beans soak for one hour. Drain the beans and return them to the pot. Cover the beans again with water and bring to a boil over high heat. Lower the heat and simmer for 45 minutes. (Alternatively, cover the beans with water and let them soak for at least 8 hours.) Drain the beans and place them in an oven-proof casserole. While the beans are cooking, heat the vegetable oil in a sauté pan over medium heat. Add the meat and cook for 5-6 minutes, turning the pieces occasionally, until they are browned. Remove the meat from the pan and add to the beans. Add the onion to the pan and cook for 2-3 minutes to soften. Add to the drained beans and meat. Place the brown sugar, honey, ketchup, salt and mustard in a bowl and mix thoroughly to blend the ingredients. Stir in 2-1/2 cups water. Pour the mixture over the beans and meat. Cover the casserole and put it in the oven. Set the temperature at 300 degrees and cook the beans at least 5 hours, or until they are tender.

Makes 8 servings

Arugula Salad with Grapes and Dates

On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

• 2 cups (packed) baby arugula
• 2 cups (packed) shredded radicchio
• 1 cup halved red grapes
• 12 medjool dates, pitted and coarsely chopped
• 1 avocado, peeled and coarsely chopped
• 2 tablespoons avocado oil (or use olive oil)
• 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings

White Asparagus with Tomato Vinaigrette

Among the delicious foods I feasted on on our recent trip to Eastern Europe were these: white asparagus, which is in season NOW. In the U.S. too. 

I found these beautiful spears at Fairway and prepared them exactly as I had them for dinner one night in Vienna.

Yes, these were dinner.

Ok, ok, I had a few rolls with a lot of butter too.

And strudel with schlag for dessert.

If you've never tasted white asparagus, you are in for a treat. They are milder and sweeter than the green ones and take a few minutes longer to cook because they are usually thicker. But, if you can't find these, use regular green asparagus (adjust cooking time depending on thickness of the spears).

 

White Asparagus with Tomato Vinaigrette

• 1 pound white asparagus
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 small tomato, chopped
• 1 hard cooked egg yolk, sieved or mashed
• 1 tablespoon chopped fresh parsley
• salt and freshly ground black pepper to taste

Remove the fibrous bottoms of each asparagus spear. Poach the asparagus in lightly salted water for 8-10 minutes, depending on thickness, or until tender. Drain under cold water and set aside in a serving dish. Whisk the olive oil and wine vinegar together until well blended. Add the tomato and egg yolk, stir and pour over the asparagus. Toss to coat every spear. Sprinkle with parsley, salt and pepper. Let rest for at least 15 minutes before serving. 

Makes 4 servings

Herb Roasted Potatoes

American politics is driving me crazy!

And I know, based on everything I've been reading for months and on conversations I've had with a zillion people, that a lot of other people feel the same way.

Therapists have been extra busy since November 2016.

This is the kind of stress that -- for me -- only a potato can help. Potatoes are my main comfort food. 

But what kind? 

Maybe homemade potato chips?

Only if you feel like frying food.

Warm weather's here so maybe potato salad? 

Not if you're in the mood for something hot and crunchy.

So -- it's time for these lemony-roasted potato chunks, which are crispy, tangy and satisfying. You can prepare them ahead and pop them in the oven just before you want to serve dinner (and also keep them nicely in a warm oven).

Lemon-Dill Roasted Potatoes

• 2 pounds Yukon Gold or all-purpose potatoes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh dlll
• 1 teaspoon finely grated lemon peel
• salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Peel the potatoes and cut them into small chunks. Place the potatoes in a bowl. Add the olive oil and toss to coat the chunks. Add the lemon juice, garlic, dill and lemon peel. Sprinkle with salt and pepper. Toss the ingredients to coat the potato chunks evenly. Place the pieces in a single layer on the parchment paper. Bake for 50-60 minutes, turning the pieces occasionally, or until the pieces are crispy.

Makes 4-6 servings

Roasted Chick Pea and Carrot Salad

This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

Roasted Chick Pea and Carrot Salad

• 2 cups cooked chick peas
• 1 pound carrots, sliced 1/4-inch thick
• 4 tablespoons olive oil
• salt
• 1/2 teaspoon ground cumin
• 3-4 tablespoons lemon juice
• freshly ground black pepper to taste
• 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Roasted Chick Pea and Carrot Salad

This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

ROASTED CHICK PEA AND CARROT SALAD

• 2 cups cooked chick peas
• 1 pound carrots, sliced 1/4-inch thick
• 4 tablespoons olive oil
• salt
• 1/2 teaspoon ground cumin
• 3-4 tablespoons lemon juice
• freshly ground black pepper to taste
• 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Roasted Mushrooms and Tomatoes

My Seder menu has been more or less stable for the past few years. I change a recipe occasionally, add a new one now and then, but for the most part it's been mostly the same.

Until this year.

I changed quite a bit this Passover. I was bored with some of the old stuff.

Chicken soup with matzo balls? NEVER BORING! Of course I served that!

Also, I served turkey (like my grandma and mother before me) as well as brisket. I also made my old favorite, spinach pie with matzo crust.

But, there was a new haroset (nut-free).

And lots of new vegetable dishes. Like this one, which was incredibly easy and I set it all up in advance and just popped it into the oven minutes before it was needed.

Of course, this dish is a year 'round thing. And it was so well-loved that I know it will be on my menu throughout the year.

 

Roasted Mushrooms and Tomatoes

• 12-14 medium-large mushrooms, cut into chunks
• 16 grape, cherry or mini-Kumato tomatoes
• 3 scallions, chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Place the mushrooms, tomatoes, scallions and garlic in a bowl, pour the olive oil over the vegetables and toss to coat all the pieces. Spoon the vegetables onto the prepared baking sheet. Sprinkle with salt and pepper. Bake for about 20 minutes, turning the vegetables once or twice during baking, or until tender. Sprinkle with parsley and serve.

Makes 4-6 servings

Brussels Sprouts, Kumquat and Avocado Salad

My daughter Gillian recently gave me a box of kumquats and I was really tempted to candy them, but candied kumquats are the kind of thing I can't stop eating once I taste the first one, so, no. Not now. Maybe when I lose a few pounds.

I looked around to see what else I had in my fridge and cupboards that I could use with the kumquats: a few Brussels Sprouts, a couple of avocados, some cheese, and came up with this salad (I made half with cheese, half without.) 

Perfect -- plus healthy and low-cal -- use for kumquats.

Perfect for Passover as a symbolic dish of "bitter herbs/greens."

I usually don't save salad overnight because it becomes soggy. But this was so good that I kept it and even with its discolored avocado chunks it made a most delicious lunch item.

Brussels Sprouts, Kumquat and Avocado Salad

• 1 pound Brussels sprouts
• 18 kumquats
• 1/2 cup chopped red onion or 2 shallots, chopped
• 1 medium avocado
• 1/2 cup crumbled goat or feta cheese, optional
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon maple syrup
• 1/8 teaspoon crushed red pepper, optional
• 1/2 cup chopped pistachio nuts, optional

Shred the Brussels sprouts in a food processor and place in a bowl. Cut the kumquats in half, remove and seeds and chop the fruit coarsely. Add to the Brussels sprouts. Add the onion. Peel the avocado, cut it into bite size chunks and add to the salad. Add the cheese, if desired, and toss gently to distribute the ingredients evenly. Mix the olive oil, white wine vinegar and maple syrup and pour over the salad. Toss to coat all the ingredients. Add the crushed red pepper and nuts, if desired, toss. Let rest for 10-15 minutes before serving. 

Makes 4 servings

Sweet Potato "fries"

I know that for many people, including my family, Hanukkah is a fried-food-fest. That once-a-year indulgence we look forward to with glee. Whether it's the fried latkes, the doughnuts, the chicken -- whatever -- it's the fried part that counts for us. That crunch! That crust! That crisp!

Oy.

So, sure, let's enjoy that first round of classic holiday favorites.

But Hanukkah is an 8-day holiday! So -- how about what I like to call "sort-of-fried" for the remaining days (and anytime after).

Mock fried.

That is, food cooked at high heat that gets crispy, liked fried food, but without the calories, the mess, the fuss and the smell. 

I realize it is NOT THE SAME AS FRIED FOOD.

I get it.

But it is still really tasty, and with the proper crispiness.

Like these sweet potato "fries."

Try these the next time you want something resembles fried without the frying.

Sweet Potato Fries

• 3 pounds sweet potatoes
• 3 tablespoons olive oil
• sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon Aleppo pepper or to taste (or use cayenne pepper)

Preheat the oven to 425F degrees. Peel the sweet potatoes and cut them into julienne strips about 1/4-inch wide. Place the strips in a single layer on a cookie sheet. Pour the olive oil over the strips and toss to coat them all. Sprinkle the sea salt, cinnamon, nutmeg and pepper on top. Bake, tossing once or twice, for about 15 minutes, or until the strips are browned and crispy.

Makes 4-6 servings.