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

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 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

Lentils with Roasted Squash and Dried Cranberries

It’s all turkey talk when it comes to Thanksgiving.

But really – it’s the side dishes that everyone stresses about, right?

What to serve with the turkey.

Back in the day my Mom served the same menu every year: candied sweet potatoes (fabulous but with more sugar than I can even imagine using now!); baked cranberries (spiked with brandy); a green vegetable of some sort; her famous “filling” made with barley-shaped pasta, mushrooms, onions and celery.

I like to mix it up every year, although I stick to tradition too. So we always have some sort of sweet potato dish (sometimes – yes --- with marshmallow, sometimes not); the same baked cranberries my Mom made; lots of vegetables; and stuffing (the kids got tired of Nana’s “filling”).

We also have a vegetarian entrée, usually mujadarah or koshary. And I must be aware of allergies, so, no nuts in the stuffing, plus I try to make an additional vegetarian stuffing.

This year I am serving this lentil side dish also. It’s sort of like a salad but also like a casserole. And it can be made ahead. It’s a beautiful dish, filled with colorful, seasonal ingredients. It’s vegetarian. It’s a side-dish. It’s nut-free.

Lentils with Roasted Squash, Spinach and Cranberries

• 2 cups diced winter squash (such as butternut)
• 1 large shallot, chopped
• 3 tablespoons olive oil
• 1 cup green French lentils
• 3 cups water, lightly salted
• 1/3 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• 2-3 tablespoons orange juice
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the squash and shallot on a parchment-lined baking sheet. Pour one tablespoon of the olive oil over the vegetables, toss and bake for about 20 minutes, tossing the vegetables occasionally. Remove the vegetables from the oven and set aside. While the vegetables are roasting, place the lentils and water in a large saucepan over medium heat. Bring the liquid to a boil, turn the heat to medium-low and cook uncovered for about 20 minutes or until the lentils are tender. Drain the lentils and place them in a bowl. Stir in the vegetables, cranberries and parsley. Pour in the remaining 2 tablespoons olive oil and toss the ingredients. Add orange juice, season to taste with salt and pepper and toss the ingredients. Add more orange juice if needed for moisture.

Makes 6 servings

Brussels Sprouts with Apples and Dried Cranberries

Our Thanksgiving feast has all the usual stuff -- turkey, sweet potatoes, cranberry sauce and so on.

Also -- Brussels sprouts. We are a Brussels sprouts-loving family.

This is this year's version, with cranberries and apples. I like the seasonal aspect of the dish and the ingredients add some color and glamor to the plate alongside pale slices of turkey, rich sweet-potato-orange and crusty-brown stuffing.

 

Brussels Sprouts with Apples and Dried Cranberries

• 1 pound Brussels Sprouts
• 2 tart apples
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 large shallot, chopped
• 1 teaspoon finely grated fresh lemon or orange peel
• salt to taste
• 1/4 cup dried cranberries

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Wash and trim the Brussels Sprouts and, if large, cut them in half. Place the vegetables on the baking sheet. Peel and core the apples, cut them into chunks and place on the baking sheet with the Brussels Sprouts. Pour the olive oil over the ingredients and toss to coat them. Sprinkle the brown sugar, shallot and lemon peel on top, toss the ingredients. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Add the cranberries, mix them in and bake for another 5 minutes or until the Brussels Sprouts are tender.

Makes 4 servings

Spinach Gnocchi for Break-the-Fast

We never have a traditional smoked fish break-the-fast because one of my daughters is allergic to fish. Instead, we have a vegetarian-dairy feast. My friend Susan brings her famous, not-to-be-missed kugel. Another friend brings dessert, although I usually also make rugelach. 

The rest is up to me. For years I've served Mujadarah, either made with brown rice or bulgur wheat. Other usuals are Spinach Pie, a tomato salad of some sort, egg salad and hummus.

But this year I'm not doing the Spinach Pie.

No particular reason other than it's time for a change.

But not a huge change.

I decided to make Spinach Gnocchi. It's already in the freezer, ready-to-bake.

Spinach Gnocchi

• 2 10-ounce packages thawed, frozen chopped spinach
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 3/4 cup ricotta cheese
• 6 tablespoons all-purpose flour
• 2 large eggs
• 6 tablespoons grated Parmesan cheese
• salt and freshly ground black pepper to taste
• 1/8 teaspoon grated fresh nutmeg
• 4 tablespoons melted butter
• 1/2 cup grated Parmesan cheese

Butter a baking dish. Squeeze the spinach to extract as much liquid as possible. Place the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion. Cook, stirring occasionally for 2-3 minutes, or until softened. Add the spinach and cook for 1-2 minutes. Spoon the spinach mixture into a large bowl and let cool slightly. Add the ricotta cheese and mix thoroughly. Add the flour and mix thoroughly. Add the eggs, the 6 tablespoons Parmesan cheese, salt, pepper and nutmeg. Mix thoroughly to blend the ingredients. Refrigerate for at least one hour.

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. With floured hands, shape the spinach mixture into balls about 1-1/2-inches in diameter. Gently drop the balls into the water. Keep the water at a simmer. Cook for 6-7 minutes or until the balls rise to the top and look fluffy. Lift the balls with a slotted spoon and place them on paper towels to dry slightly. Place the balls in the buttered baking dish. Drizzle them with melted butter and the 1/2-cup Parmesan cheese. Bake for about 18 minutes or until the cheese is bubbly and lightly crisped.

Makes 24

Three Tomato Three Pepper Salad

IMHO, three of the best things about summer are these:

1. fresh, local, tiny, sugary, fragrant strawberries

2. fresh, local, plump, fragrant peaches and nectarines

3. fresh, local (like my garden!), tender, fragrant tomatoes.

Yes, you can get strawberries, peaches and tomatoes all year, but they don't taste like strawberries, peaches and tomatoes.

So feast now, while the feast lasts. This fruit is perfect, as-is, without anything. Not one of them needs sugar or salt or dressing or whipped cream. On the other hand -- if you have a hankering for more, try these:

1. chocolate dipped strawberries

2. Roasted Nectarines with Oat Crumbles

3. This salad:

 

THREE TOMATO THREE PEPPER SALAD

• 4 cups halved mixed cherry or grape tomatoes, or cut up regular tomatoes
• 1/4 teaspoon Sichuan peppercorns
• 1/2 teaspoon Aleppo pepper
• 2 finely chopped scallions
• 1 tablespoon chopped fresh mint
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• salt and freshly ground black pepper to taste

Cut up the tomatoes and place them in a bowl. Place the Sichuan peppercorns in an unoiled pan and cook over medium heat, shaking the pan often, for about 2 minutes, or until they are fragrant. Remove the pan from the heat and crush the peppercorns on a flat surface with a rolling pan or with the bottom of a glass or mug. Sprinkle the crushed Sichuan peppercorns over the tomatoes. Add the Aleppo pepper, scallions, mint and garlic and toss the ingredients. Whisk together the olive oil, wine vinegar and mustard and pour over the tomatoes. Season to taste with salt and black pepper. Toss ingredients. Let rest for about 15 minutes before serving.

Makes 4-6 servings

Two Cabbage Cole Slaw

We're now in the dog days of summer.

Cole slaw weather.

I remember my grandmother making the stuff by hand. She used one of those old grater/shredders and by the time she was done preparing the cabbage and carrots, her hands were rough and red.

This recipe was much easier. It's basically hers, except I use two kinds of cabbage, which I think makes the dish prettier.

And of course, I use a food processor (slicing disc). Better on the hands! Much less time. Much less mess. Tastes the same as I remember.

TWO CABBAGE COLE SLAW

• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 3 medium carrots, shredded
• 2 scallions, shredded
• 3/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 teaspoons dry mustard
• 1 teaspoon sugar
• 1 teaspoon celery seed
• salt and freshly ground black pepper to taste

Place the cabbages, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard, sugar and celery seed together and pour over the vegetables. Toss the ingredients, sprinkle with salt pepper to taste. Let rest for at least 15 minutes before serving.

Makes 8 servings

Grilled Baby Vidalias

During the summer my family likes grilled everything. 

Like these gorgeous baby Vidalia onions. I bought some recently. They are a perfect side dish for whatever else I make for dinner (also on the grill). 

They are among the easiest side dishes I have ever prepared.

Just a few simple ingredients. You can do this with spring garlic, thick scallions too.

Whatever you're grilling for the 4th of July -- this goes with it.

Grilled Baby Vidalia Onions

• 1 bunch of baby Vidalia onions (5-6), or use baby leeks or thick scallions
• 1-1/2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon Aleppo pepper
• sea salt

Preheat and outdoor grill or grill pan to medium-high. Trim the onions but leave enough of the root intact so the leaves don't come apart. Rub the olive oil over the surface of the onions. Place the onions on the grill and cook for about 8 minutes, turning them occasionally to cook all sides. After the first turn, sprinkle the onions with the lemon juice and Aleppo pepper. When the onions are browned and tender, sprinkle with sea salt and serve.

Makes 4-6 servings