School Lunches

As summer comes to an end and the first day of school is here,  I once again ask that age old question — “What the heck to feed my kid?” I love to create fun, healthy lunches that she will devour, but in truth I can not tell you how many times I have dug through her back pack only to find crushed sandwiches and half eaten pieces of fruit that I can no longer recognize. I love the bento box idea with compartments for lots of little snacks, such as nuts, fruit, roll ups —  all things that you know your child will eat. You can find these boxes in many Asian stores or from a couple of moms in Santa Cruz who developed the Laptop Lunches. Their slogan is ‘bento-ware for everywhere’. Amazon has a few cute ones, as does the Ultimate Green Store .

Bento Box from LaptopLunches.com

Once you find the packaging, the challenge is what to put in them. Dinner leftovers and grazing food are always a hit with my daughter, Emma. I have to stay one step ahead of her and really listen because what she loved and gobbled up one day comes back untouched the next.  I suspect that this will always be an ongoing area of creative cooking, therefore, I doubt that this will be my last column addressing such issues. I invite you to come on into the trenches with me and make it a good year and good lunches!
Tuna Roll-Ups
1 can (6 ounces) tuna fish, preferably packed in water, drained
Juice of ½ a lemon
1 cucumber, peeled and coarsely shredded
1 medium carrot, peeled and coarsely shredded
3 tablespoons mayonnaise
Two 10-inch flour tortillas
Two medium lettuce or spinach leaves
1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick
Flake the tuna and squeeze lemon over it. Combine the tuna, 2 tablespoons mayonnaise, carrots and cucumbers in a small bowl and mix until blended. Lay the tortillas on a work surface. Spread 1/2-teaspoon mayonnaise on each tortilla and arrange the lettuce on top of both and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half. ½ is more than enough for a small child. A teen or adult could eat two halves.
Turkey Sandwich Five Way
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing.
TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread.
THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, and alfalfa sprouts and shredded monterey jack cheese.
TURKEY REUBEN: Sliced turkey topped with sauerkraut, thousand island dressing and swiss cheese on grilled rye bread. 
TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
Roasted Vegetable Panini
3 tablespoons balsamic vinegar
1-tablespoon olive oil
Salt and pepper to taste
Vegetable oil cooking spray
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
1 medium zucchini, cut into 8 slices (1/4 inch each)
1 red bell pepper, cored, seeded and quartered
8 slices ciabatta bread
1-cup fresh mozzarella, sliced
8 large fresh basil leaves
Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Makes four sandwiches.
Cucumber Tea Sandwich
1 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1 8-ounce package of cream cheese
1/2 cup chopped watercress
16 slices white bread
Salt to taste
In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on eight slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.
Fettuccine Salad with Eggs and Heirloom Tomatoes
½ cup olive oil
½ cup balsamic vinegar
½ cup grated Parmesan cheese
4 sun- dried tomatoes, chopped
4 cloves garlic
1 tablespoon Dijon mustard
10 large basil leaves
Pinch of crushed red pepper
Place in blender and puree until smooth and fluffy.
12 ounces Spinach Fettuccine, cooked and well drained
4 heirloom tomatoes, seeded and chopped
2 Persian cucumbers, sliced and halved
1 cup shredded mozzarella cheese
Gently toss in a large bowl. Add the dressing and toss until evenly coated.
8 hard boiled eggs, peeled and wedged
Gently toss in eggs and serve.
Peanut Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup peanut butter
3 tbsp. sugar
1/2-cup soy sauce
1 tsp. chile pepper flakes
3 tbsp. toasted sesame oil
3 tbsp. minced garlic
3 tbsp. canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let stand in the refrigerator for at least four hours. Before serving toss with the garnishes of your choice.
Ravioli Pasta Salad
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on an angel
10 ounce bag organic peas, thawed overnight in refrigerator
3 – 4 big handfuls baby spinach, washed
a couple splashes olive oil
1/2 cup pine nuts, toasted
pinch of sea salt
Parmesan cheese, for garnish
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Since the asparagus is thin and the peas aren’t frozen, you’ll need to cook them only for about a minute – really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness. Drain everything into a large colander.
Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Sprinkle with Parmesan!
Tortellini Salad
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese
Puree first five ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1-cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
Couscous Salad
Remember you can change this with any number of variations—toast pine nuts and add them in, maybe try a few chickpeas. Diced red peppers, small black olives, any spicy dark green olive carrots, edamame, chick peas, dried fruits and nuts—anything your picky eater will like!
3 tablespoons butter
1-cup couscous
2 cups vegetable or chicken stock
Pinch salt
In a medium-sized saucepan, bring water, butter and salt just to moment of boiling. Add couscous and put cover on. Take the pan off the heat. Let it stand for five minutes.
3 small red onions
1 package feta cheese (about 5 to 7 ounces)
1 small bunch arugula (or parsley or basil)
2 tomatoes
Juice of one large lemon
Olive Oil
Salt/pepper
Meanwhile, dice your onions and shred your arugula into small bite-size pieces. Cut tomatoes into small pieces and get rid of seeds. When couscous has cooled, put it into your serving bowl. Fluff it with fork, moisten with water or stock if there any lumps. Blend in your onions, arugula and tomatoes. Crumble feta into small pieces into salad.
In a small bowl or jar, whisk lemon juice and olive oil together. Grind a little fresh salt and pepper into vinaigrette. Stir into salad.
Edamame Salad
1 lb frozen shelled edamame
3 cups corn kernels
1 red bell pepper, diced
3 green onions, sliced
1 small red onion, finely chopped
6 parsley sprigs, chopped
6 basil sprigs, chopped
Dressing
1/3-cup fresh lime juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon cumin
Pinch Salt and pepper
In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.
Banana Chocolate Chip Cookies
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-teaspoon salt
2 large ripe bananas
2 teaspoons vanilla extract
1-cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

September is such a funny food month. It is still hot and most of the magazines are talking about roasting, stewing and all the rest of Fall’s culinary delights. With the crazy heat, the start of school and a jumpstart to a heavy workload, I can barely think of poaching an egg!
Salads are a perfect food solution to all these issues. Both light and filling, you can mix and match these dressings and salads, add grilled chicken, salmon or tofu. Use whatever you have in your fridge — and use for the lunch lunch the next day (if the salad is not soggy).  Enjoy these recipes, add, delete, mix and match — be creative and you’ll have a good meal and  a little extra down time from all of the crazy activities!  These recipes all serve four to six people.

Caesar Salad

Acai and Orange Dressing
1/2-cup açai juice
3 tablespoons orange juice
1 1/2 tablespoons grated orange rind
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil
1/4 teaspoon crushed red pepper
Combine all ingredients in a small bowl, stirring well with a whisk.
Honey Mustard Dressing
1-cup plain nonfat yogurt
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid & shake until blended. Chill 30 minutes before serving.
Peanut Wasabi Vinaigrette
1/4-cup rice vinegar
1/4-cup canola oi
l
1/4-cup peanut butter
3 tablespoons soy sauce
3 tablespoons Wasabi Paste
2 tablespoons minced fresh ginger
3 cloves fresh-minced garlic
Combine all ingredients, stirring well to combine. Let stand for 45 minutes.
Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2-tablespoon Dijon Mustard
1 tablespoon maple syrup
6-tablespoon balsamic vinegar
1-cup olive oil
Fresh ground pepper
Whisk all ingredients together and let stand for one hour.
Grilled Vegetable Salad with Buttermilk Balsamic
1 bunch asparagus
1 zucchini
2 yellow squash
1 eggplant
1 red pepper, seeded
2 ears corn
1 small jicama, chopped
10 cherry tomatoes, halved
1 bunch arugula
1 head romaine
Salt and pepper
Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.
Buttermilk Balsamic Dressing
3 garlic cloves, minced
4 teaspoons Dijon mustard
1-cup well-shaken low-fat buttermilk
1 1/2 tablespoons fresh lemon juice
1 cup balsamic vinegar
1-cup olive oil
Whisk together all ingredients until well mixed. Let stand for one hour.
Gwen’s Caesar
In small bowl whisk together:
1 egg
2 tablespoons Dijon mustard
1-tablespoon anchovy paste
Then add:
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme
In a steady stream add:
1/2-cup olive oil
2 cups canola oil
If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders.
 Fill a large salad bowl with lettuce. The traditional Caesar lettuce is romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below), shaved or grated Parmesan and then toss in the dressing. Go lightly. The worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices.
Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.
Aileen’s Awesome Quinoa Salad
2 cups quinoa
4 cups vegetable stock
2 large tomatoes, chopped
1 large bunch chives, chopped
1/2-cup young mung bean sprouts
1/2 cup raw pine nuts
Dressing:
1/3 cup olive oil or walnut oil
1 lime or Meyer lemon juiced
2 cloves garlic, minced
Pinch sea salt
Bring quinoa and vegetable broth to a boil. Cover; reduce heat to simmer for 10 to 15 minutes. While quinoa is cooking, chop tomatoes and chives. Mix dressing. Remove quinoa from heat. Allow to cool. Fluff quinoa and add vegetables and pine nuts. Gently mix dressing into quinoa mixture. Serve cold or warm. Serves 6.
The Cobb Salad
Another one of the culinary legends is The Cobb Salad. It is hard to believe that something so wonderful could have been so carelessly concocted, but I guess that is the gift of creating. Back in the 1920s, The Brown Derby was a super trendy hangout. The menu consisted of mainly heavy grilled meats, but legend has it that manager Bill Cobb wanted a “light” meal,” so he tossed some things into a bowl. I can’t even imagine a “light salad” consisting of bacon, cheese, egg and avocado (unless you’re an Atkins follower). While there have been many variations, mine stays pretty close to the original. And , of course, you can add or delete any thing you like.
1 large or 2 small heads of romaine, finely chopped
2 heads of Boston lettuce, finely chopped
1 bunch of watercress, finely chopped
1 pound bacon cooked and crumbled
3 ripe avocados, chopped
3 pounds chicken breasts, poached, and chopped
2 tomatoes, chopped
3 hard-boiled eggs, chopped
1-bunch scallions, sliced
2 shallots, minced
1-cup red-wine vinegar
3 tablespoon Dijon mustard
3 cups olive oil
1 cup bleu cheese, finely chopped
In a large salad bowl toss together the romaine, Boston lettuce and watercress. In a small food processor mix shallots, vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, mixing until the dressing until it is emulsified. Pour into a bowl and stir in blue cheese. Pour it over the lettuce, and toss the salad well.
Harmonious Lentil Salad
1 cup lentils cooked and chilled
1 cup brown rice cooked
1 pint golden raspberries
2 blood oranges, peeled and roughly chopped
¼ cup parsley
½ cup green onions
Blood Orange Vinaigrette (see below)
In a large salad bowl toss together. Chill for at least one hour before serving.
Blood Orange Vinaigrette
Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand.
2 tablespoons white wine vinegar
¼ cup blood orange juice
Zest from one blood orange
2/3-cup olive oil
1clove garlic, finely chopped
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh chives
Salt and pepper to taste
Whisk together vigorously. Keeps in the refrigerator for 1 month.
Crunchy Green Salad with Creamy Guacamole Dressing
2 heads romaine lettuce, chopped
1 bunch watercress, leaves picked
1-cup pepitos
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pepitos. Toss with the dressing and serve.
Shrimp and Romaine Salad
2 cups cooked brown rice
2 cups torn romaine
2 cups orange segments
1 cup halved cherry tomatoes
1 small red onion, sliced
6 tablespoons orange juice
2 tablespoons cider vinegar
1-tablespoon olive oil
3/4 teaspoon dried tarragon
2 cloves garlic, minced
Salt and pepper to taste
3/4 pound cooked medium shrimp, peeled and deveine
In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

Blood Oranges

From a culinary standpoint we know how lucky we are to live in Southern California! I love to eat and shop locally and seasonally and my last trip to the farmer’s market I was thrilled to find the vibrant blood orange! It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. It makes a dramatic presentation and can be used in any recipe that calls for an orange. So see where your imagination takes you with this local yet exotic fruit.


Mahi Mahi with Blood Orange Salsa
4 blood oranges
2 avocados, chopped
1 red onion, chopped
3 cloves garlic
1-inch ginger, minced
1 small jalapeno, minced
Juice of 2-3 limes (to coat)
2 teaspoons olive oil
4 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, garlic, ginger jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Blood Barbecued Chicken
1 red onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. butter
1/3-cup honey
3-tablespoon soy sauce
1 teaspoon Asian Chili garlic sauce (you can substitute Tabasco, to taste)
Juice of one lemon
Juice of 2 blood oranges
2 tablespoons Blood orange zest
1 1⁄2 tbsp. cornstarch
3 pounds boneless chicken breasts
3 pounds drumsticks
Olive oil for brushing

To make the sauce, in a small saucepan, sauté the onion and garlic in the butter until tender. Add the honey, lemon juice, soy sauce, chili sauce and blood orange zest. Gradually blend the orange juice into the cornstarch; add to the onion mixture. Cook over medium heat, stirring, until thickened. Season the chicken with salt and pepper. Lightly brush the chicken drumsticks with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush the chicken breasts with oil and add to the grill cooking 10 minutes on each side. Brush with sauce. Continue cooking until the chicken is tender, turning and brushing occasionally with sauce. Serves 6.

Skip Jennings’s Peace Kale Salad

1 cup Organic Kale (Fine Chopped)

1 cup Collard Greens (Fine Chopped)

½ Cup Napa Cabbage (Fine Chopped)

½ Cup Red Cabbage (Fine Chopped)

¼ Cup Red Onion, finely chopped

1 Cup Cooked Black eyed Peas, chilled

½ Cup Raw Almonds (Fine Chopped)

2 cups dried Cranberries (fresh when available

Toss together with Orange Vinaigrette

Blood Orange Vinaigrette.

2 Large Blood Oranges (Seasonal any orange that is in season)-Juice and flesh

½ cup Olive Oil

½ cup Balsamic Vinegar

½ cup mint leaves, destemed

Mix in a blender

Pomegranate, beets, fennel and blood oranges
The joy of this salad is that beets are widely available pre cooked. The pomegranates seeds and vinegar are also now in most every market making this salad simple and elegant.

8 medium beets
6 tablespoons olive oil
1-teaspoon salt
1/2 teaspoon ground black pepper
1/4-cup water

Juice from 2 blood orange
4 tablespoons pomegranate vinegar

1 red onion, thinly sliced
1 fennel bulb, coarsely chopped
4 blood oranges, peeled, cut into1/4-inch-thick slices
1-cup pomegranate seeds


Preheat oven to 400°F. Place beets in roasting pan and toss with 3-tablespoon oil, 1-teaspoon salt, and 1/2-teaspoon pepper. Add 1/4-cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper. Add beets, onion, fennel, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Servers 4-6.

Harmonious Lentil Salad

1 cup Lentils cooked and chilled

1 cup Brown Rice cooked

1 pint Golden Raspberries

2 Blood Oranges, peeled and roughly chopped

¼ cup Parsley

½ cup Green onions

Blood Orange Vinaigrette (see below)

In a large salad bowl toss together! Chill for at least one hour before serving.

Blood Orange Vinaigrette

Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand!

2 tablespoons white wine vinegar

¼ cup blood orange juice

Zest from one blood orange

2/3-cup olive oil

1clove garlic, finely chopped

1 tablespoon finely chopped shallots

2 teaspoons finel2y chopped fresh parsley

2 teaspoons finely chopped fresh chives

Salt and pepper to taste

Whisk together vigorously. Keeps in the refrigerator for 1 month.

Blood Orange Salsa with Homemade Tortilla Chips
A fiery winter salsa and the tortilla chips are easy and so much better than anything you have tasted. You can let the older kids loose on this project with close supervision.

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving toss in the cilantro.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Blood Orange Pound Cake

1-cup butter

6 teaspoons blood orange zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4-cup blood orange juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and sugar until light and fluffy. Add in blood orange juice and mix well. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Blood Orange Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter

Filling:
1 pound cream cheese
3/4 cup sugar
1/3 cup sour cream
zest and juice of one lemon
zest and juice of one blood orange (or regular orange)
5 large eggs, room temperature

Topping:
1 1/2 cups sour cream
juice and zest of one blood orange
1/4 cup sugar


For the crust: melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool.

Beat together cream cheese and sugar until smooth. Add citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes.

Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter.

Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Chill completely. Remove ring and serve.

Thanksgiving

Thanksgiving is my most favorite food holiday. I love to create new and adventures recipes, but I also love my childhood favorites.

Soaked in family tradition and memories it is hard to think of breaking our parents and grandparents tradition. The only thing is many of us don’t eat like our parents and grandparents. Now I’m certainly a healthy eater, but I think holidays are the time to loose all rules, indulge a little and celebrate. I have for many years incorporated plenty of vegetarian dishes in my Thanksgiving. This is a guideline for a full vegetarian Thanks giving, but you can always mix and match. I have made notes on the recipes as to what can be made ahead of time to ease the day so those of us that do the cooking can enjoy our families and ourselves.

Working with Chef Brian Houd at The Nowhere Café in West Hollywood, I learned a tremendous amount about Vegetarian cooking. Flavors need to pop and be bold. Otherwise, well, it’s just plain boring. I do recall a couple of Thanksgivings where for some crazy reason the Turkey was missing. Like when Uncle Pat cooked the turkey with the plastic wrap on it. Or when Auntie Jo didn’t know that you were actually supposed to defrost a Turkey before cooking it! Or what about my friends that bought a turkey too big to fit in their oven! We still all managed to leave full and happy. So whether or not you choose some of this menu, the soups and sides can go with anything! The best part of Thanksgiving is reflecting all the blessings we have to be grateful for and surrounding ourselves with those we love.

Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour

1/2-teaspoon salt

1/2-cup butter (Grated and left frozen for 1/2 hour)

Up to 6 Tablespoons ice water

1 Large loaf goat’s cheese

Caramelized Onion Mixture

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.

Caramelized Onion Mixture

1 stick butter

2 tablespoons Sugar

2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Carrot Ginger Soup

1-tablespoon olive oil

2 medium red onions, sliced

1 (4 inch) piece fresh ginger

8 cups vegetable stock

2 pounds carrots cut into 2-inch pieces

Pinch of kosher salt

1/2-teaspoon white pepper.

Heat the olive oil in a large stockpot over low heat and sauté onions until they are translucent. Roughly chop the peeled ginger and add to the onions and sauté’ together for about 3 minutes. Increase heat and add the stock and carrots. Simmer over medium heat until the carrots are tender. Season with salt and pepper. Puree.

Pumpkin and Gruyere Soup

One 5-6 pound pumpkin

1/4-cup butter

1 onion, finely chopped

6 cups chicken or vegetable

2 cups heavy cream

Zest of one orange

Juice of one orange

Juice of one lemon

1 inch fresh ginger, finely chopped

1-pound Gruyere cheese, shredded

Cut pumpkin in half, Scoop out and strings and seeds.

Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.

Tomato and Red Pepper Soup with Chili Cream

3 Red peppers

2 Tablespoon olive oil

1 red onion, chopped

4 cloves garlic

3/4 cup Sherry or sherry Vinaigrette

8 tomatoes peeled and seeded

4 cups vegetable stock

1 bay leaf

4 sprigs thyme, chopped

1 bunch basil. Chopped

1-tablespoon fresh black pepper

1-cup heavy cream

Juice of one lemon

Salt and pepper to taste

Cut red pepper and roast on 350 oven for 45 minutes. (You can also place directly on a gas flame.) In a large soup pan sauté olive oil, garlic and onion

Add the sherry and stir until it evaporates.

Stir in the tomatoes and stock. Add the herbs and cook for 10 minutes. Stir in the cream and red peppers. Simmer 15 minutes. In small batches blend or process the soup until smooth serve with a dollop of chili cream.

Chili Cream

1 green chili

2 cloves garlic

1 cup spinach leaves, blanched in hot water

1/2-cup heavy cream

Juice of one lime

Salt and pepper

In a small food processor place the chili, garlic, spinach and process until smooth. Add the lime and salt. Dollop over the soup

Beet Soup with Horseradish Cream

1 large red onion, chopped

4garlic cloves, minced

1 1/2 tablespoons olive oil

5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces

1 red apple such as Gala, peeled and cut into 1-inch pieces

6 cups vegetable stock

2 tablespoons cider vinegar

1 tablespoon packed light brown sugar

In a large soup pot sauté. Onion and garlic in olive oil until tender. Add beets and apple and cook, stirring occasionally, 5 minutes.

Add stock then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve at once with a dollop of horseradish cream.

Horseradish Cream

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

*All soups can be made the night before. Cover tightly and refridgerated. Re-warn on stove.

Mix Greens with pears, Gorgonzola and a maple syrup vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoon balsamic vinegar

1 cup Olive Oil

Fresh Ground pepper

Whisk all ingredients together and set aside.

1 bag spinach

1 bag arugala

1 bag mache

(Or any mixture of harvest Greens)

Toss all lettuces together. Lightly toss with dressing.

3 ripe Asian pears, cored and sliced

6 ounces Gorgonzola

Arrange lettuces on platter. Place pears prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

*The dressing can be made the day before. Store in a bottle, covered. It can stay room tempruture.

Baked Lentil Loaf with country gravy

1 cup dry lentils

1 bay leaf

3 cups water

1 small red onion, finely chopped

4 cloves garlic

1-tablespoon olive oil

3 carrots, finely chopped

3 celery stalks finely chopped

1 red bell pepper, finely chopped

1/2-cup ketchup

1 cup rolled oats

1 cup raw cashews, chopped

2 eggs, lightly beaten

1-teaspoon thyme

1-teaspoon rosemary

1/2-teaspoon cayenne pepper

In a medium saucepan cook the lentils and the bay leaf until soft about 45 minutes. Set aside. Sauté the onions and garlic in the olive oil until the onion is translucent about 5 minutes. Add the carrots, celery red peppers, cashews and the spices and sauté about 15 minutes more. Let cool.

Add veggie mixture to lentil mixture mix well and then add the eggs, rolled oats and ketchup. Mix well and pour into a greased loaf pan. Bake in a pre-heated oven at 350 for about 45 minutes until firm. Serve warm with gravy.

*A great leftover sandwich is n a toasted roll with roasted red peppers, Russian dressing and Cole slaw.

*Can be made the day before up until the baking part. Wrap tightly in plastic, refrigerate. Take out of fridge and bring to room temperature (about one hour) then bake as indicated.

Country Gravy

3 tablespoons olive oil

4 portabella mushrooms, slice 1/4 inch thick, then each slice in 4ths

1 small onion, thinly sliced

2 cloves garlic

2 cups veggie stock

1/2-teaspoon thyme

1/2-teaspoon rosemary

Pinch salt and pepper

3 tablespoons flour

Fresh thyme and rosemary to float on the top

In a skillet heat 1 1/2-tablespoon olive oil. Add mushroom, garlic and onion and sauté for about 7 minutes until the mushrooms are cooked and the onions are translucent. Remove from skillet and set aside. Heat up remaining oil and add flour and whisk until smooth and cook 30 seconds. Add stock in a steady stream while continuing to whisk cook 5 minutes. Stir in reserve mushrooms, thyme and rosemary and cook 5 minutes more season with salt and pepper. Pour into gravy boat and serve with mashed potatoes and the baked lentil loaf.

*Best if made that day.

Cornbread Stuffing with Dried Cranberries and Pine Nuts

3 tablespoons olive oil

1 red onion, coarsely chopped

3 carrots, coarsely chopped

3 celery ribs, coarsely chopped

3 cloves garlic

4 cups Corn bread (either homemade, day old and cut into quarter inch pieces or boxed unseasoned cornbread for stuffing)

1 1/2 cup dried cranberries

2 cups pine nuts, roasted

1/2 cup chopped parsley

1/4 cup chopped sage

4 cups Vegetable stock

In a large skillet heat olive oil over medium heat. Sauté garlic, onions, carrots and celery for about 7 minutes until tender. Add stock and bring to a boil. In a large bowls mix cornbread, cranberries, pine nuts, parsley and sage. Toss with stock mixture to coat evenly and place in a shallow baking dis. Bake at 350 covered with foil for 1/2 hour and uncover and cook for 15 minutes more until golden brown on top.

*Can be made the day before up until the baking part. Wrap tightly in plastic, refrigerate. Take out of fridge and bring to room temperature (about one hour) then bake as indicated.

Gingered Snow Peas

I make this recipe with snow peas, but also have made it with green beans, carrots and even Brussels sprouts. It is so yummy.

1-pound snow peas, destemed

2 tablespoons each, butter and olive oil

1 tablespoon grated fresh ginger

3-tablespoon soy sauce

In a skillet or en electric wok (high heat) heat oil, add snow peas and ginger and sauté for about 3 minutes, until tender. Place in a bowl and toss with soy sauce. Serve at once.

* Best if made that day

Butternut squash in coconut milk

3 tablespoons butter

1 small onion, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, peeled and minced

2 cups unsweetened coconut milk

1/2 cup packed brown sugar

1/2-teaspoon red pepper flakes

2 butternut squash, peeled, seeded and cut into 2 inch pieces

1 cup, toasted coconut

Fresh cilantro

Heat butter in saucepan over medium heat. Add onions, garlic and ginger and sauté until tender. Add coconut milk, sugar and pepper flakes and cook until sugar is dissolved. Bring mixture to a boil; add squash. Simmer until fork tender about 30 minutes stirring occasionally. Remove squash from the pan and place in a serving bowl. Boil remaining liquid until thick, stirring constantly. Toss with the squash and garnish with toasted coconut and fresh cilantro!

Roasted Beets With Horseradish and Goat Cheese

1 pound beets, washed, steams trimmed 1/2 inch above beetroot

1-tablespoon horse radish (or to taste)

1/4-teaspoon thyme

Pinch salt and pepper

8 ozs goat cheese

Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, thyme, salt and pepper. Chill for at least 2 hours. (Can be made 2 days ahead, just add cheese right before serving.) Mix well again. Add the crumbled goat cheese. Mix and serve.

*Can make ahead up to the adding of goat cheese. Store covered in the fridge.

Cranberry-Chipolte Compote

(Makes about 1 quart)

1-tablespoon olive oil

3 med. Fuji apples

3 med Asian pears

(Both peeled and cut into 1/4 inch pieces

1/2 cup dried cranberries

1/4 cup Grand Marnier

1-pound fresh cranberries

4-oz chipolte peppers (canned in adobo) chopped fine

3-tablespoon ground cinnamon

1/2-cup sugar

1/2-cup dark brown sugar

Zest from one orange

1/2-cup fresh orange juice

1-teaspoon nutmeg

1/4-cup Grand Mariner

Heat oil in med. skillet over medium-high heat. Sauté pears, apples & dried cranberries until soft. (3-5 minuets)

Add Grand Mariner and sauté until the grand mariner is reduced in half. Add fresh cranberries, chipoltes, cimmamon, sugars, zest and O.J. Stir and simmer for 40-45 min (until it begins to thicken.

Add nutmeg and Grand mariner; mix well

Refrigerate for 24 hours.

*Needs to be made at least a day ahead. Up to three.

24-Karat Cake

2 cups sifted flour

1 tsp. Salt

2 tsp. Baking powder

1 1/2 tsp. Baking soda

2 cups sugar

2 tsp. Cinnamon

2 tsp. Pumpkin pie spice

4 eggs

1 1/2 cups cooking oil

2 cups grated carrot

8 1/2-oz. Crushed pineapple, drained

1 1/2 cup chopped nuts

To flour, add salt, baking soda, sugar and cinnamon. Mix. Add eggs and cooking oil and mix well. Add carrot, pineapple and nuts. Put in 9x13 greased and floured pan. Bake at 350 for 25 minutes.

Frosting

Beat the following ingredients until smooth.

1/2 cup butter

8oz cream cheese

2 teaspoons vanilla

1 pound powder sugar

*all cakes taste better the second day. You can make the cake part up to three days in advance wrap tightly. Once the frosting is on it must be stored in the fridge.

Weekend Cocktail

I have a very dear friend, Steve Love who has been co-creating recipes with me for many years! Emma and I enjoyed brunch at his house this summer and he made the most amazing and refreshing cocktail! Thank you Steve for being a constant source of culinary and cocktail inspiration!

The Leland Palmer was created by Damon Boelte, bar manager at Prime Meats in Brooklyn. "I was in Los Angeles visiting my girlfriend, enjoying my favorite hangover drink, the Arnold Palmer, and watching an episode of Twin Peaks, where Leland Palmer almost whacks Agent Cooper with a golf club. Sometimes things just make sense," says Boelte. For his adult version of the popular drink that's half lemonade and half iced tea, Boelte combines gin, jasmine tea, Limón cello, lemon juice, and grapefruit juice in a pitcher. It's summer's essential back-porch sipper, and, Boelte adds, "It's definitely much better than a golf club to the head." Makes 6

Sometimes for gifts I make homemade Limóncello! It is super easy and ever so tasty and with all of the Southern California lemons I get it is a real no brainier! I have included the recipe. If you are planning on making it for the holidays you need to start mid October so it is ready for gifts in December. Cheers!

Ingredients

· 1/2 cup honey

· 1/2 cup hot water

· 3 cups freshly brewed jasmine tea, cooled

· 3/4 cup gin

· 3/4 cup Limóncello

· 3/4 cup fresh lemon juice

· 1/2 cup fresh grapefruit juice

· 1 cup chilled club soda

· Ice cubes

· 6 lemon slices (for garnish)

Preparation

· Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely.

· Combine honey water, jasmine tea, gin, Limóncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend.

· Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.

Limóncello

17 large lemons, preferably Meyers when in season- If not always organic

Two 750-milliliter bottles grain alcohol or 100 proof vodka

5 cups water

6 cups sugar

Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.) Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 14th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature. Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 1 month in a cool, dark place, shaking to agitate the liquid twice a day. After 1 month, transfer the Limóncello to smaller bottles that can be sealed with rubber stoppers.

This time of year is rich, full and more than just a bit busy! Since our Los Angeles weather has barley changed since last spring some hardly notice anything, but many of us are going through huge milestones! My daughter started high school in a new part of the city with all new friends. Some send their babies off to pre-school or kinder while others are simply adjusting to new grades and more structured days and that thing called homework!

While I am still busy it certainly feels like I have more time for me. I don’t say that lightly as I can fill up my days quite easily, but I say it with determination that I spend more time on myself! It goes back a few weeks when I looked in the mirror and really paid attention to what I saw. I love food, I am after all a chef, but I was really not happy. Now usually I prefer to go under the radar with these things and just have people wonder if I changed my hair or did something and not announce to the world that I am actually trying to loose weight! There I said it! OK so here goes. Exercise daily for at least 30+ minutes- Non-negotiable. I love to hike, dance, do yoga, play tennis and ride a bicycle. I think thirty minutes is a fair gift to myself! I went to my collections of DVDs and dusted off some of my favorites! I have everything from yoga to Pilates to “Dancing with the Stars.” My all time best is a series called Yoga Bootie Ballet. http://www.beachbody.com You can zip over the hill to Serve Studios and take a class or if you are short on time put one of the many different workouts on and have a party in your living room!

The last thing is what I call mindful eating. I get to play with wonderful recipes that are just a little bit lighter. I would never be the one to not eat or give up a certain food group, but we all know how to make better choices and being mindful allows for that.

So find some time to get your groove on and enjoy these mindfully delicious recopies and your friends and family may never know exactly what you are doing, but you will look and feel fantastic!


Asian Marinade for Vegetables
This simple marinade works well with chicken or fish. Eggplant, summer squashes, asparagus, inions, beets, corn. Just to name a few.
Be creative and look for fun veggies to grill!

6 Garlic cloves, finely chopped
2 inches Ginger, finely chopped
1 bunch Mint leaves, chopped
1 bunch Cilantro, chopped
1bunch Basil, chopped
3 Green onions, sliced
2 Serrano chilies, finely chopped
1/2 cup Olive oil
1/2 cup Rice wine vinegar
Juice of 4 Limes and zest
1/4-cup Soy sauce
1/4 cup Honey
1-tablespoon Chili sauce

Remove and grate zest of limes and juice limes. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours rotating occasionally. Grill vegetables, brushing with marinade.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons Paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of Garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano

Salt

Mix all the ingredients together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours. Heat BBQ until hot. Spread some oil over the salmon fillets and place on the grill flesh side down. Cook for 5 minutes. Turn over and cook until done.

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Preheat grill for medium-high heat. Place salmon fillet, skin side down, on a large piece of aluminum foil. Combine butter, teriyaki sauce, and wasabi in a small bowl. Spoon over salmon and top with julienne red bell pepper and chopped onion.

Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Shrimp on rosemary skewers
A very simple and amazing way to prepare shrimp. I have the biggest rosemary tree in my yard so I am always looking for ways to use it. Cutting 2 inch pieces of rosemary strip stem starting about 1" from top of stem. Using a very sharp knife cut points at the end of the stem. You will need about 25 for this recipe.

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
Salt
3 tablespoons minced fresh rosemary leaves plus sprigs for garnish
4 tablespoons olive oil plus oil for brushing shrimp
2 pounds jumbo shrimp, cleaned with tails on


In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight. Thread the shrimp with the rosemary skewer.
On an oiled grill or a stovetop grill arrange shrimp so that the rosemary skewers are away from the flame.
Grill 3 to 4 minutes on each side, or until just cooked through. Serve with lemon wedges

Swordfish and Veggie skewer
1 large lemon
1 Tablespoons olive oil
1/2 cup of Dijon Mustard
1/2-cup pinot gringo (or any light) vinegar
4 cloves garlic, finely chopped
1-2 inches of fresh ginger, peeled and finely chopped
1/2 a teaspoon freshly ground pepper
1/2 teaspoon crushed red pepper
1-pound swordfish
1 large red onion
16 mushrooms
2 yellow or green bell pepper
8 cherry tomatoes

In a small bowl juice the lemon and add 2 teaspoons add two teaspoons zest. Combine the oil, mustard, vinegar, garlic, ginger, and black and red pepper. Cut the swordfish into 24 equal pieces.
Cut onion in half and each half into quarters. Cut the bell pepper in half and de seeds it and cut into 16 pieces. Clean the mushrooms. Dividing equally and then alternating them, thread the swordfish with all the veggies ending with the cherry tomatoes on 8- 12-inch skewers. (Don’t forget if using wood they need to be soaked in water for about one hour. Brush with half the marinating mixture and let sit in the refrigerator for one hour. Prepare your grill. When it is ready, Brush the skewers with half the remaining marinade. Grill the skewers about 5 inches from the heat for five minutes. Turn over and grill about 5 more minutes until fish is lightly colored, firm to the touch, and cooked through, about 5 minutes. Serve at once.

Grilled swordfish in a Black bean Sauce
2- 15 oz cans of black beans
1-tablespoon peanut oil
1 red onion chopped
2 red peppers, chopped
3 garlic cloves chopped
1 jalapeno pepper, minced
1-cup chicken or vegetable stock
Fresh cilantro, coarsely chopped
6- 8 oz swordfish steaks
Peanut oil for brushing fish
In saucepan heat peanut oil and sauté onions and garlic for 5 minutes. Add peppers and cook until softened stirring constantly. Add the black beans and stock stir over medium heat until thicken and sauce reduces about half. Puree with an emulsion blender. I like to leave it a little chunky. Cover while preparing the fish. Prepare grill. (These can be done on the stovetop grill o broiler as well.) Brush fish well with oil and sprinkle with salt and pepper. Grill or broil until cooked through about five minutes per side.) If you made the sauce a head reheat. Place fish on a plate and spoon over sauce and garnish with fresh cilantro.

Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons and lime in a small bowl and brush over the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. (Many people like there tuna rare…that would be about 3 minutes per side. I personally, like all of my fish cook through. Not over cooked, but cooked through. Believe me I have taken much flack about this from chefs over the years, just another lesson for being true to your own tastes no matter what the “experts” say. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 to 2 small red chilies, dried or fresh stemmed, seeded and cut into
Very thin slivers
1/2 cup coarsely cut cilantro

Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices, sugar, salt
Ginger and onion. Taste for intensity of flavor; add additional
sugar and/or salt if needed. Add chili slivers very sparingly,
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro. Best served within an hour or two of mixing.

Friends are handing me fruits and veggies by the bag full and we have not even hit the heat of summer! I am constantly figure out fun and inviting ways to prepare so I don’t get that “What Mommy! Green Beans again! Whenever I get fruit and vegetables I always was and cut and put in zip locks so we can just grab and go! I think that we will have a great selection of great produce way into the fall! So don’t forget to eat your fruits and veggies!

Strawberry Muffins

2 1/2 cup flour

1/2-cup sugar

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1 1/2 cup buttermilk

1/3 cup melted butter

2 eggs, slightly beaten

1-teaspoon vanilla

1 pint fresh strawberries, hulled and chopped

Sugar mixed with cinnamon for topping

Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist .Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes.

Snap Peas, Green Beans and Snow Peas

2 pounds green beans

2 pounds sugar snap peas, trimmed

2 pounds snow peas, destemed

4 tablespoons rice vinegar

2-tablespoon soy sauce

1-tablespoon sesame oil

1-tablespoon brown sugar

2 cloves garlic, minced

1-inch ginger, minced

Crushed red pepper (to taste)

Salt and pepper (to taste)

In a large pot of boiling water blanch green beans, snap peas and snow peas for 2 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, garlic and ginger in small bowl to blend. Pour dressing over snap peas and beans. Season salad to taste with salt, pepper and red pepper flakes. Serve at once or refrigerate for several hours.

Curried Lobster And Mango Salad

2 mangos, cubed

3 tablespoons fresh limejuice

1-inch ginger, minced

2 teaspoons curry powder

3 tablespoons chopped fresh chives

2 tablespoons shallots, minced

1 red bell pepper, thinly sliced

3 celery stalks, chopped

2 Mangos, cubed

1/2-cup fresh cilantro leaves

White pepper

2 pounds cooked lobster tail meat, chopped

Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.

In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.

Orzo Salad With Heirloom Tomatoes And Feta

8 ounces orzo

2 tablespoons white wine vinegar

½ cup fresh lemon juice

1 teaspoon lemon zest

1/2-cup olive oil

1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces

1 bunch green onions, sliced

1/2 cup sliced pitted oil-cured olives

1/4 cup thinly sliced fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup feta cheese, crumbled

Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

Potato and Green bean salad

3 pounds new or red bliss potatoes

4 cups green beans, trimmed

1 cup walnuts, coarsely chopped

1-teaspoon red pepper flakes

Salt and fresh ground pepper to taste

3/4-cup balsamic vinegar

1 1/2 cups olive + to coat potatoes for roasting

2 shallots finely chopped

4 garlic cloves, finely chopped

Pre-heat oven to 350.

Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Coat with olive oil and salt and pepper. Bake for 1 1/2 hours. When cool enough to touch. Cut into quarters. Sautee Green beans, walnuts and red pepper flakes in 2 tablespoons of olive oil. In a small bowl whisk together oil and balsamic with garlic and shallots in a serving bowl toss the potatoes with the green bean mixture. Pour dressing and gently toss thoroughly. Let stand a t room temp for one hour and toss again before serving.

Mix Summer Greens and Maple Syrup Vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoons balsamic vinegar

1 cup Olive Oil

Whisk all ingredients together and set aside.

6 cups summer greens

Toss all lettuces together. Lightly toss with dressing.

20 grapes, halved

6 ounces Gorgonzola

Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

Crunchy Green Salad with Creamy Guacamole Dressing

2 Heads Romaine Lettuce, chopped

1 bunch watercress, leaves picked

1-cup pipitos

1 large ripe avocado

1 tablespoon Dijon Mustard

Juice of one lemon

1 teaspoon lemon zest

1-4 dashes of Tabasco sauce

1/4-cup canola oil

Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitos. Toss with the dressing and serve.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and deveined

2 cups each baby spinach and arugula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

Grilled Chilean Sea bass with Watermelon Salsa

2 cucumbers, finely chopped

2 cups finely chopped red watermelon

1 red onion, finely chopped

1 Seeded jalapeno chili, minced

2 Cloves garlic, minced

1-inch ginger, minced

1/4 cup chopped fresh cilantro

1-teaspoon fresh limejuice

3/4-teaspoon salt

6 (6-oz) pieces Chilean Sea Bass

1 1/2 tablespoons olive oil

Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)

Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

Serve fish topped with salsa.