Asparagus Avgolemono Soup

This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay.

Ingredients
1 quart vegetable broth
¼ cup orzo or similar small pasta
2 cups asparagus cut into 1½- to 1-inch lengths
1 tablespoon chopped fresh dill
2 eggs
2 tablespoons lemon juice
salt and pepper

Instructions
In a soup pot, bring the broth to a boil.
1. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
2. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
3. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
4. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
5. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
6. Continue to stir until the soup is thickened somewhat and heated through, a couple of
7. minutes. (Constant stirring and low heat prevent the eggs from curdling.)
8. Add salt and pepper to taste.

Quinoa Salad with Black Beans and Mango

Seriously. This salad is delicious. No doubt about it. There is nothing else to say. Just try it and thank me later. It comes from Veganomicon. Back to eating, bet you wish you were too.

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallion
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

Asparagus and Lemongrass Risotto

Shhhh...no one will suspect this is vegan unless you tell them. The actual description of this recipe in Veganomicon is perfect:  This is a luscious, creamy asparagus risotto with a decidedly Thai twist. It's delightful served garnished with chopped roasted peanuts and a twist of lime.  We serve it with Red Thai Tofu for an unforgettable night. 

Lemongrass Broth:
3 cloves garlic, whole and unpeeled
1 1-inch piece fresh ginger, sliced into 1/4-inch slices
1 small stalk lemongrass
3 cups vegetable broth
3 cups water
3 tablespoons soy sauce

Risotto:
1/3 cup cooking sherry
1 pound asparagus
2 tablespoons peanut oil or 2 tablespoons vegetable broth
1 cup basil leaves (Thai, if you can find it), sliced into thin strips
2 tablespoons chopped fresh mint
6 large shallots, thinly sliced
4 cloves garlic, minced
1 chile (anaheim, jalapeno or serrano) sliced very thinly (or 1/2 – 1 teaspoon crushed red pepper flakes)
1-1/2 cups Arborio rice
1 teaspoon sugar (optional)
2 tablespoons lime juice
Chopped roasted peanuts and lime wedges, for garnish 

Prepare the lemongrass. Peel away and discard any brown stems from the stalk. Slice stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.


Give garlic and ginger a good whack with a clever or back of a spoon.

Tip: Make a mini-bouquet garni of the lemongrass, garlic & ginger (i.e. wrap them in a small piece of cheesecloth, tying with kitchen string.

Place all broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain broth, discarding the vegetables and herbs. Pour broth back into pot, cover and simmer over as low a heat as possible to keep warm.


Slice asparagus into 1/2-inch pieces, discarding any tough parts from bottom of e stems. Separate tips from stems and place each in separate bowls.


In a medium-sized heavy-bottomed pot, saute asparagus in 1 tablespoon peanut oil or vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add basil and mint, saute for 30 seconds, remove from heat and set aside.

Add remaining tablespoon peanut oil or vegetable broth to pan. Saute shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in serrano and rice, saute for about 6-8 minutes, until rice smells slightly toasted. Add sherry and stir constantly until liquid is absorbed.

Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about 1/2 cup of broth at a time into rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but center is still somewhat firm.

When broth is almost gone, stir sugar and lime juice into remaining broth before adding it to pot. You may add more water or vegetable broth in 1/4 cup increments if needed. This will take about 25 minutes.

Stir asparagus stems into risotto and cook for another 5 to 10 minutes, until asparagus has reached desired tenderness.

Garnish each serving with asparagus tips, chopped roasted peanuts, and lime wedges. 
Yield: 4 to 6 servings

Fig and Goat Cheese Pizza with Arugula & Apples

There are times when you get exposed to a recipe that can change your entire perspective. This was one of those moments. It inspired a series of new pizzas in our home and we have never looked back! It all started with a concept featured in Bon Appetit's May 2012 Issue. Then we adapted it based upon several favorite ingredients we could not live without. Voila! An entire meal on one crust. 

Tips:  30 minutes prior to starting:

•  Turn on your oven as hot as it will go. Ours can hit 550 degrees which produces a great crust. 
• Use a pizza stone. Put it in your oven and forget about it. Ours is a full time accessory - we never take it out.
•  If you are using a pre-made dough crust, take it out of the refrigerator and let it sit at room temperature. (see below). 

Ingredients:

1 whole wheat pizza dough
Note: You can make your own dough or a great option is purchasing one. We love Whole Foods Whole Wheat Pizza dough that you can pick up in the refrigerated section. If you go this route, be sure to let it sit at room temperature for at least 30 minutes. It will improve the elasticity and create a fantastic crust.

Start with the Sauce:
 
1/2 tbsp Olive oil

1/2 tablespoon minced shallot  

1/2 cup dried black mission figs, stemmed, quartered 

1/4 cup Marsala 

1/2 tablespoon minced fresh rosemary  

1/2 cup water

1/2 teaspoon kosher salt plus more to taste

Freshly ground black pepper

Heat oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1/2 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft, about 20 minutes. Season with salt and pepper. 

While sauce cooks, prepare dough and other ingredients.

Dough:

Roll out dough piece on a floured surface (should be about a 10" round.)

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook.

Toppings:

2 tbsp Fig Preserves (our favorite is Dalmatia Fig Spread that you can find at most grocery stores). 

Thinly sliced sweet onion (optional)

6-8 oz fresh goat cheese

2 cups arugula

1 fuji apple cored and sliced.

After the dough has par-baked and sauce is ready, you can assemble the pizza!

Spread thin layer of the fig preserves on the crust. Top with fig sauce, crumbled goat cheese and optional thinly sliced onions. 

Bake Pizza for 4-5 minutes until crust is crisp.

Top with arugula, and fuji apple. Black pepper to taste.

Optional: You can add a very light amount of your favorite balsamic dressing to the arugula before topping it on the pizza. We use 1 tbsp Sokol Blosser Black Fig Vinegar + 1 tbsp Olive Oil. Whisk then toss with arugula. 

Pair with a delightful DePonte Melon or your favorite Chardonnay.

Caribbean Red Bean Stew with Pork

We are regulars at Sur La Table, the culinary boutique and are easily recognized by the staff in all of the local stores in Portland. On a recent trip we discovered the 1997 Edition Joy of Cooking in the sale section. With a cookbook collection well over 120 now, you wouldn't think we'd get so excited about another one. The 1997 version has so many updated favorites and we've had a great time drooling through each section. Here is a very well balanced stew full of life and flavor. Perfect in the spring when you need a taste of summer. We served it with coconut rice. Pair it with any of your favorite rum cocktails.

2 cans red kidney, pinto or small red beans (or 1 1/2 cups dried).

Combine in a large saucepan with:
8 cups water
1 small onion
1 leafy celery top
1 bay leaf
1 clove garlic, peeled
1 cinnamon stick

Bring to a boil. Reduce the head and simmer, covered for 20 minutes. (1 hour or until tender if dried beans). Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and seasonings.

Heat in a large saucepan over medium heat:
1 pound trimmed boneless pork, cut into 1 inch cubes

Add:
1 large onion cut into 1/2 inch cubes
1 green bell pepper, cut into 1 inch cubes
2 cups 1 inch cubes peeled sweet potato
1 tablespoon coarsely chopped garlic
1 teaspoon salt

Cook, stirring until the onions are golden, 12-15 minutes.

Add:
2 teaspoons hot paprika (or sweet paprika with a pinch of cayenne)

Stir to blend. Add the cooked beans and the reserved cooking liquid. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 hour. Serve hot.

Ricotta Strawberry Pancakes

We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.

3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Farfalle with Salmon, Mint and Peas

This Martha Stewart recipe is light, simple to prepare and a delicious way to enjoy those important omega-3s. It's an excellent way to use leftovers from the Salmon Poached in Wine recipe, it pairs excellently with grilled veggies or a salad.

3/4 pound farfalle, or other short pasta
1 1/2 pounds skinless salmon fillet
Coarse salt and ground pepper
Juice and finely grated zest of 2 lemons
1 package (10 ounces) frozen peas, defrosted
3 tablespoons unsalted butter
1/4 cup chopped fresh mint, plus more for serving

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

Ina's Salad with Warm Goat Cheese

Imagine a world without goat cheese. Susy shudders at the mere thought of it! For other goat cheese enthusiasts, you must try this recipe. Ina Garten strikes gold again with this culinary delight. Note: Be careful when cooking the goat cheese to not use too much oil and to be attentive so it doesn't burn.

1 (11-ounce) log plain or herbed Goat Cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Directions:
Slice the goat cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Chicken with Soba Noodles and Peanut Sauce

Here is a great recipe for when you are craving Asian take-out. It is adapted from Cooking Light Magazine and the peanut sauce can be used for a variety of purposes such as a satay dipping sauce.

For those wanting a non-chicken option (and we don't blame you!) substitute shrimp or tofu. If you are using chicken, be sure to know where it is sourced and how it was raised.

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup peanut butter (organic such as Santa Cruz)
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 tablespoons honey
1 to 2 teaspoons crushed red pepper
1 garlic clove, minced
1 pound skinless, boneless chicken breast (or 2 cups of chopped roasted chicken)
5 cups cooked udon or soba noodles (about 10 ounces uncooked noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts
Optional Beans Sprouts and Cilantro for garnish

Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions, peanuts, bean sprouts and cilantro.

Sauteed Broccoli, Roasted Red Peppers and Goat Cheese

Eating your vegetables has never been more fun, especially for goat cheese lovers. This recipe was adapted from The Sonoma Diet and is delightful!

2 tablespoons extra virgin olive oil
4 cups broccoli florets
2 garlic cloves, thinly sliced
1 cup fresh or bottled roasted red peppers, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 ounces goat cheese, crumbled

-Heat oil over medium heat in a large skillet.
-Add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
-Stir in peppers, parsley, green onion, marjoram, lemon juice, salt, and pepper. Heat through.
-Remove from heat and sprinkle with goat cheese.

Mustard Roasted Fish

Ina Garten is truly a culinary genius and at the top of the short-list of people Susy would love to meet in her lifetime. We have several of her cookbooks, all of which seem to remain on our kitchen counter, and rarely make it back to the bookshelf. If you look at this recipe on foodnetwork.com, you will see it has been rated 5 stars by over 130 reviewers. While it may appear rich based on the ingredients, it is light and best served with red potatoes and roasted vegetables.

4 (8-ounce) white fish fillets (Be sure to get Marine Stewardship Council certified.)
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

New Potatoes with Mint

Here is a delightful way to serve new potatoes for those with a sweet/savory fetish. They are perfect with poached or baked fish.

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar (finely ground, such a baker's sugar is best)

Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.

Drain the potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.

Salmon Poached in White Wine with a Dijon Dill Sauce

Salmon is an excellent source for omega-3 fatty acids and we have found a method for making it consistently tender and delicious. Please don't purchase farm-raised salmon with color added. Look for wild salmon from a fishery certified by the Marine Stewardship Council which you can always find at Whole Foods. It can be expensive, but worth it for your health. Tip: Remember to cook with wine you love to drink. It not only makes the food taste better, you can use the leftover wine from this recipe to accompany your meal. Or better yet, to accompany you while cooking the meal! (Adapted from Rachel Ray)

3-4 portions of salmon
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh dill, flat leaf parsley, tarragon, and thyme (optionally tied together with kitchen string)

Place salmon fillets in a large deep skillet. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh dill, flat leaf parsley, tarragon and thyme to the pan and set it down into the liquid. Place the pan over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Serve with Dijon Dill Sauce

2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Mix ingredients together and serve over (or on-the-side) of the fish.
You can also accompany this with minted new potatoes, and fresh watercress for a balanced meal.

Leftover salmon and mint can be used in the Farfalle with Salmon, Mint and Peas. Leftover dijon dill sauce is excellent with grilled artichokes!

Brie, Walnut and Honey Sandwiches

During a trip to the Netherlands, Susy discovered a phenomenal sandwich in a little bistro along the streets of Hilversum. It was served on a dense rye bread, complimented by a pint of beer. Susy took the concept and altered it into more of an appetizer or light sandwich which is a hit for brunch or lunch. Also a fantastic addition to a day in the vineyards. Proost!

-1 whole wheat baguette or thin slices of a marbled brown/rye bread
-1 loaf of triple cream brie cheese (the world's BEST is delice de bourgogne which you can find at Whole Foods, Trader Joes, Zupans or Costco too!)
-Spinach leaves with the stems removed. Use 1-2 per sandwich
-Walnuts, whole or halves. Use 1-2 per sandwich
-Honey for drizzling on top

Slice the baguette into thin slices, or use already sliced specialty bread. Top each with 1-2 pieces of spinach, followed by a layer of brie, walnuts and honey drizzled on top.

Goat Cheese Quiche with Hashbrown Crust

This recipe is another Martha Stewart adaptation and passed along from my foodie friend Amy from Yard-to-Fork. We've added bacon and fresh herbs for more depth. It is a delightful way to eat quiche and gets rave reviews, especially for brunch. Pair it with the Melon & Berry Salad with Cayenne/Lime dressing and mimosas (or bellinis!) for a decadent meal. Tip: This takes 1 1/2 hours on average to make. Prep in advance by cooking the bacon if you have time.

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen Alexia hash brown potatoes, thawed
4 slices cooked Applegate Sunday Morning Bacon (uncured/nitrate free), crumbled
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions, herbs and bacon. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves six.

Seared Sea Scallops with White Beans and Bacon

Sea Scallops could possibly be my all time favorite shell fish. I didn't discover them until my late 20s, and after growing up in a coastal town along the Pacific, I can't believe that I survived that long without them.

Here is an excellent well rounded meal, that can be complimented with Chardonnay or Sparkling Water. Adapted from Women's Health Magazine and guess what? It is gluten free and dairy free if olive oil is used instead of butter.

4 strips bacon**, chopped into small pieces
1/2 red onion, minced
1 clove garlic, minced
1 1/2 cans great northern white beans (14 oz each), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and pepper to taste
1 tbsp butter (dairy free option with olive oil)
juice of 1 lemon

Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.

Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.

Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Serves four.

** Please only use uncured, nitrate free bacon. Our favorite, Applegate Farms Natural Sunday bacon is the most flavorful, authentic country bacon we've found. You can purchase it at Whole Foods near the meat counter.