Thai Beef Over Coconut Brown Rice

Serves 4

INGREDIENTS:
1 cup brown jasmine rice
1 can (13.5 ounces) thin or light coconut milk (see first note below)
1/2 cup chicken broth
generous 1/4 teaspoon table salt
2 tablespoons fish sauce
2 tablespoons tamari or soy sauce
1 tablespoon fresh lime juice (from 1 lime)
1/2 teaspoon sugar
2 teaspoons vegetable oil
3 scallions, green and white parts thinly sliced
2 garlic cloves, minced
2 long peppers or red jalapeños, seeded and julienned
1 pound ground beef sirloin
1/4 cup grated carrot
1/2 cup loosely packed and torn fresh basil leaves (preferably purple or opal basil)
1/4 cup loosely packed and torn fresh mint leaves
optional lime wedges, for serving

DIRECTIONS:
1. In a medium saucepan, combine rice, coconut milk, broth and water. Cover and bring to a boil; reduce to a simmer, keep covered and cook until rice is creamy and liquid has absorbed, about 30 minutes.
2. When rice is nearly done, combine fish sauce, tamari, lime juice and sugar in a small bowl; set aside. Heat oil in a 12-inch skillet over medium heat. Add scallions, garlic and chiles; cook, stirring frequently, for 4 minutes. Increase heat to medium-high and add beef. Cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add tamari mixture and cook for 30 more seconds. Add basil, mint and carrot and stir to combine. Serve over coconut rice with lime wedges, if desired.

*Coconut milk is the sweet, milky white cooking base derived from the meat of a mature coconut. Two types of coconut milk exist: thick and thin. Thick coconut milk is prepared by squeezing grated coconut meat through cheesecloth. Then, the squeezed meat is soaked in warm water and squeezed a second or third time for thin coconut milk. Generally, thick milk is used to make desserts and rich sauces. Often, thin milk is used for soups. This distinction isn’t usually made in Western nations since fresh coconut milk is seldom produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes with the addition of water as a filler.

Recipe by Cristina Paul

Preserved Lemons

when life gives you lemons... preserve them!

INGREDIENTS:
LEMONS - lots of them
1/4 cup coarse salt

DIRECTIONS:
Scrub two large lemons under cold running water and pat them dry. Cut lemons into eight wedges (or you may slice them into thick circles) and toss with coarse salt. Place salted lemons in a sterilized glass jar with a lid. Pour enough fresh lemon juice into the jar to cover the lemons (you will require many lemons for this part), and seal it tightly. Let lemons stand at room temperature for 7-10 days, shaking and turning the jar over once a day to redistribute the contents. Rinse the salted lemons and use them immediately, or cover them with oil and store them in the refrigerator for several weeks. Slice and serve them in salads or add them to fish and meat dishes. They are also a great surprise in a cocktail!

*Preserved lemons are popular in certain parts of the Mediterranean and they're also a very easy and handsome gift.

Asian Supper Salad

Serves 4

INGREDIENTS:

For Dressing/Marinade:
1 tiny Thai chile or 1 fresh Serrano chile (seed chilies to reduce their heat, if desired)
4 cloves garlic, minced
2 tablespoons sugar
2 tablespoons Asian fish sauce
1/2 cup fresh lime juice
1/4 cup water

For Noodles and Meat or Tofu:
1 ounce dried mushrooms (preferably shiitakes)
1/2 pound thin soba noodles
1/2 pound cooked chicken, lean pork, or lean beef, cut into thin strips, or extra firm or baked tofu cut into 1/2 inch pieces
2 quarts water

For Salad:
1/2 small sweet onion (Vidalia, Maui, Walla-Walla, etc., sliced thinly)
1/2 head napa cabbage, outer leaves removed, washed, dried and sliced into thin strips
1/4 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup roasted and salted, chopped cashews

DIRECTIONS:
1. Place dried mushrooms in a small bowl. Boil enough water to cover the mushrooms. Let mushrooms sit in water for at least 10 minutes. Then drain, squeeze out excess liquid from mushrooms, and set aside. Meanwhile, place onions in a small bowl and cover with cold water. Let stand for 10 minutes, then drain and set aside. Mix dressing ingredients in a medium bowl.

2. Add the meat or tofu and mushrooms to the bowl of dressing.

3. Bring 2 quarts of water to a boil in a Dutch oven and add salt to the water. Add noodles and cook according to directions on package until tender, but not mushy. Drain in a colander, rinse with cold water, let drain completely and set aside.

3. In a large bowl, toss together cabbage, herbs and onion. Divide this mixture between 4 large soup bowls or dinner plates. Pile noodles atop each mound of cabbage. Top each serving with the marinated meat or tofu, being careful not to pour too much dressing onto each serving. Leave the extra dressing on the table and invite friends to spoon extra the dressing over their salads, if desired. Top it all off with chopped cashews.

**This dressing is also excellent over thinly sliced, barely ripe peaches, pluots or nectarines.
*Napa cabbage is a type of Chinese cabbage. In Korean cuisine, it's used in making the most common type of kimchi.

Recipe by Cristina Paul

Radicchio-lously Tasty Cauliflower Slaw

This is a bitter and slightly sweet alternative to the same old slaw

Serves 6

INGREDIENTS:
6 cloves garlic, with tips cut off (the side that is pointy)
1/2 cup virgin olive oil, divided
I head (about 2 pounds) cauliflower
table salt and freshly ground pepper
1/4 teaspoon sugar
6 ounces green beans, trimmed
1 small head radicchio, cored and thinly sliced
4 anchovy fillets
2 teaspoons zest from 1 lemon
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce), plus more shaved for serving


DIRECTIONS:
1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic cloves, in center of foil. Drizzle 1/2 teaspoon oil over the garlic and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.

3. Meanwhile, trim outer leaves of cauliflower and cut stem flush with bottom. Cut head from pole to pole into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, and sugar.

4. Remove baking sheet from oven. Carefully transfer cauliflower to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until cauliflower is well browned and tender, about 25 minutes. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough ½-inch pieces.

5. Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add beans and return to a boil, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.

6. In a blender or food processor, process anchovies, lemon zest and juice, vinegar, mustard, and roasted garlic until smooth. With machine running, pour remaining oil in a slow, steady stream, blending until emulsified. Season liberally with salt and pepper.

7. Pour dressing over vegetables. Stir in grated cheese. Again, season liberally with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Pecorino or Parmesan.

** Radicchio is a bitter and slightly spicy leaf vegetable, sometimes called Italian chicory. Different varieties are named after the Italian regions where they originate: the most readily available variety in the United States is radicchio di Chioggia, which is maroon, round, and about the size of a softball. Just like Parmigiano-Reggiano cheese-makers of Parma, Italy, have attempted to protect the name "Parmesan" to signify only cheeses made in their region, so too have the radicchio farmers of the Veneto sought to protect the names of some radicchio varieties.
* Chicory is known for its toxicity to parasites (many bitter plants have a similar toxicity). Studies show that ingestion of chicory by farm animals results in reduction of worms, which has prompted its use as a forage supplement.

Recipe by Cristina Paul

Tortilla Española For Two

Serves 2 as an entrée or 4 as an appetizer.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and a garlicky mayonnaise (recipe follows) as an appetizer at tapas bars or at a picnic. Sometimes they are even cut and placed in crusty sandwich bread. They may also be served with a salad as a light entrée.

INGREDIENTS:
3 tablespoons plus 1/2 teaspoon extra virgin olive oil
3/4 pounds Yukon Gold potatoes (2 medium), quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1/2 small onion, halved and sliced thin
1 minced garlic clove
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
4 large eggs
Spanish aioli (optional)

DIRECTIONS:
1. Toss 2 tablespoons oil, potatoes, onion, 1/4 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 1 tablespoon oil in 8-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes. After 10 minutes of cooking, add minced garlic and continue stirring every 5 minutes until potatoes offer no resistance when poked with tip of paring knife, 22 to 26 minutes total (some potato slices may break into smaller pieces).
2. Meanwhile, whisk eggs and remaining 1/4 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining 1/2 teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for about 20 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely. Slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 more minutes. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Spanish Aioli, if desired.


Spanish Aioli
This recipe yields about 1 1/4 cups - far too much for a small tortilla but you will want to refrigerate the aioli and use it for sandwiches.

INGREDIENTS:
2 large egg yolks
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
3/4 cup vegetable oil
1 teaspoon water
1/4 cup extra virgin olive oil
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika

DIRECTIONS:
Process yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With machine running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil, about 30 seconds. Whisk in salt and pepper. Refrigerate in airtight container for up to 4 days.

*Tortilla Española means "small torte" but it has nothing else in common with the Latin American staple known as a tortilla.

Adapted by Cristina Paul

Ginger Baked Salmon

Serves 4

The marinade for this salmon is great used as a dressing for other recipes or poured over any kind of grain.

INGREDIENTS:
1/3 cup tamari or soy sauce
2 tablespoons rice wine vinegar
3 tablespoons sesame oil or toasted sesame oil
2 medium garlic cloves, minced
1 1-inch piece of ginger, grated with a microplane
2 scallions, white and green parts thinly sliced
2 tablespoons plus 2 teaspoons packed dark brown sugar
1/4 - 1/2 teaspoon red pepper flakes
1 1 1/2 pound fillet of salmon, skin-on and cut into 4 equal pieces

DIRECTIONS:
1. Combine all ingredients except salmon in a small bowl or liquid measuring cup. You will have a little over 3/4 cup of marinade. Set salmon, skin side down, in a rimmed dish and pour marinade over fish. Cover and refrigerate for at least 30 minutes. You may marinate the fish in the refrigerator for up to 6 hours.
2. Preheat oven to 500 degrees and set a rimmed baking sheet on the lowest rack.
3. When the oven comes up to temperature, remove the baking sheet and turn the oven down to 275 degrees. Place the salmon, skin side down, on the baking sheet. Pour the marinade over the salmon. Bake for 9 - 13 minutes. The salmon will have a tender interior with nice crispy exterior. Serve and pour liquid over fish.

**Nearly all salmon are anadromous; this is just a fancyway of saying that they are born in fresh water, migrate to the ocean, then return to fresh water to have salmon babies. Salmon are believed to return to the exact spot where they were born to spawn and studies have corroborated this belief. We still aren't sure exactly how these creatures do it though.
* I had to add this little tidbit of information since it's summer: salmon, and other fish that are high in antioxidants and omega 3 oils, can reduce chances of skin damage and inflammation resulting from sunburn and potentially reduce the risk of skin cancers! Kind of cool. You shouldn't abandon the sunscreen but having a fillet of salmon after a day in the sun will seem doubly delightful and salubrious.

Summer Roast with Mint

If you aren't afraid to turn on the oven in the summer... this recipe serves 4




INGREDIENTS:
2 small summer squash (about 12 ounces)
4 medium carrots (about 8 ounces)
1 1/2 cups chopped fennel bulb (about 1 small bulb)
1 medium onion, chopped into 1-inch pieces
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly chopped mint

DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Cut carrots into 1/4-inch thick rounds. Combine squash, carrots, fennel, onion, oil, salt, and pepper in a large bowl. Spread mixture evenly in a 9x13 inch baking dish. Roast for 10 minutes and stir vegetables. Roast the vegetables for 6 – 10 more minutes until the vegetables are tender and the fennel begins to brown. Stir in the mint and serve.

**Summer squash are harvested when they are immature, so their rind is still tender and edible. Summer squashes are actually fruits (they’ve got seeds!) of the species Cucurbita pepo, but they are considered vegetables in terms of culinary use. They are dubbed “summer squash" due to their short storage life.

Recipe by Cristina Paul

Amazing Balsamic Caesar Dressing (ABC Dressing)

Yields about 1/2 cup but can easily be doubled, tripled, or quadrupled

INGREDIENTS:
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons good quality balsamic vinegar
1 tablespoon freshly grated parmesan or pecorino romano cheese
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
2 anchovy fillets
1 minced garlic clove

DIRECTIONS:
Place all ingredients in a food processor and pulse until the dressing has a homogeneous consistency. This dressing is very nice with chopped romaine and home-made croutons.

**Original and traditional balsamic vinegars are made from a reduction of cooked grape juice. They aren't vinegars in the usual sense, but they have been made in Modena and Reggio Emilia since the Middle Ages. Balsamic vinegar of Modena is actually an inexpensive modern imitation of the traditional product. We use this kind for salad dresings and, together with olive oil, to dip bread in.

*There are three types of Balsamic vinegar:

1. Authentic traditional artisan balsamic vinegar, also known as Balsamico Tradizionale

2. Commercial grade Balsamic vinegars which are mass-produced

3. Condimento grade products, which are usually a mix of the two above

Polenta Bread

Makes 8 to 10 servings. This bread can be prepared and wrapped in plastic. It tastes great when served the next day.


INGREDIENTS:
3 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar
1 medium white or yellow onion, thinly sliced
1 1/2 cups medium or coarse ground cornmeal
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons freshly grated pecorino romano or parmesan
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups half-and-half or light cream, at room temperature
2 large eggs, lightly beaten at room temperature
1 8-oz. jar oil-packed dried tomatoes, drained, snipped and halved
4 ounces chopped pancetta, crisp-cooked and drained
2 garlic cloves minced
1 tablespoon minced, fresh rosemary

DIRECTIONS:
1. First, caramelize the onions. Heat 1 tablespoon olive oil and vinegar over medium heat in a large skillet. Place onions in skillet and cover. Cook, stirring occasionally for about 40 minutes until the onions soften and caramelize. Let cool.
2. Meanwhile, preheat oven to 375. In medium bowl stir together cornmeal, flour, sugar, cheese, baking soda, and salt; set aside. Add 1 tablespoon of the oil to a 10-inch cast-iron skillet. Place in oven for 5 minutes. Remove skillet or pan from oven; carefully swirl oil in pan to coat bottom and sides of pan.
3. For batter, in large bowl combine half-and-half, eggs, and remaining oil. Stir tomatoes, pancetta, garlic, and rosemary into egg mixture until combined. Add cornmeal mixture all at once to egg mixture. Stir just until moistened. Pour batter into hot skillet. Bake 30 to 35 minutes or until wooden toothpick inserted near center comes out clean. Let cool for at least 10 minutes then cut into wedges. Serve warm or at room temperature with a caponata, tapenade, infused olive oil or softened butter.

**Polenta is made with ground yellow or white cornmeal. It can be ground coarsely or finely depending on the region and the texture desired. Polenta was originally, and still is, a peasant food. It comes from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) eaten since Roman times. Early forms of polenta were made with starches such as the grain farro and chestnut flour.

*Polenta is traditionally labor-intensive and takes a long time to cook, sometimes taking an hour or longer and requiring constant stirring. This has led to a profusion of shortcuts. These include alternative cooking techniques that are meant to speed up the process. There are also new products such as instant polenta, popular in Italy, that allow for fast, easy preparation at home (although the results are usually lackluster). When boiled, polenta has a smooth creamy texture due to the gelatinization of starch in the grain.

Recipe by Cristina Paul

MoRockin' Chicken

This dish serves 4 and pairs nicely with Israeli couscous, rice or quinoa

INGREDIENTS:
For sauce:
1/2 cup chicken stock
1/4 cup dry red wine
1/2 cup thinly sliced apricots
1/4 cup golden raisins
4 cloves garlic, minced or pushed through a garlic mincer
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/2 teaspoon each of: garam masala, ground ginger, turmeric and coarse salt
dash of cayenne pepper and ground cinnamon

For rub:
2 teaspoons curry powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground coriander
1/2 teaspoon each of: garam masala, ground ginger and turmeric
dash of cayenne pepper and ground cinnamon
1 ¾ lbs boneless, skinless chicken thighs that have been cleaned of excess fat


DIRECTIONS:
1. Mix all ingredients for sauce in a large liquid measuring cup and set aside.
2. In a small bowl, mix all the ingredients for the rub. Sprinkle rub evenly over chicken things and massage evenly into the meat.
3. Heat a 12 inch skillet over medium heat. Add the ingredients for the sauce then place thighs so they fit snugly along the base of the skillet. Cover skillet and let cook for 14 minutes. Uncover skillet and turn chicken thighs over. Re-cover and let cook for another 12 – 14 minutes until juices run clear when pierced with a sharp knife. Season to taste and serve chicken with a spoonful of sauce and stewed fruit. Enjoy!

**Ever wonder what garam masala means? Well, “garam” means hot in Urdu and “masala” means paste. This mix of ground spices varies from region to region but commonly features: black and white peppercorns, cloves, bay leaves, long pepper, black cumin, cumin seeds, cinnamon, cardamom, nutmeg, mace, star anise and coriander seeds.

*Garam masala can be found in two forms: the whole spices purchased separately, or a commercially ground mixture made from the spices. Commercially ground garam masala is often added at the end of cooking a dish so that the pungent aroma isn’t lost. Whole garam masala, however, is added with fat for a more piquant flavor. Many professional chefs turn their noses at commercially ground garam masala and insist on making their own from whole spices and herbs.

Recipe by Cristina Paul

Red Quinoa With Oro Blanco and Avocado

Serves 4

Heating the quinoa in the saucepan imparts a nutty flavor to this pseudocereal (technically it is not a grass). This dish makes for delicious leftovers or it can be made ahead; you should add the avocado the day the quinoa is served.

INGREDIENTS:
2 teaspoons olive oil
3/4 cup halved and then thinly sliced leeks (about a half of a small leek)
4 cups red Swiss chard chopped, with red stems chopped and set aside (about 4 leaves)
1/4 teaspoon kosher salt
3/4 cup red quinoa
1 1/2 cups vegetable or chicken broth
1 oro blanco grapefruit, peeled, with individual wedges cut in half
1/2 cup crumbled feta cheese
1/4 cup golden raisins
1 medium avocado chopped into 3/4 inch pieces

DIRECTIONS:
1. Heat oil in a 12 inch skillet on medium. Add leeks and red chard stems. Cook and stir occasionally until softened, about 5 – 7 minutes.
2. Add chopped chard leaves and kosher salt to skillet and cover. Cook for about 8 minutes, stirring once so that leaves wilt evenly. Uncover and set aside.
3. Meanwhile, add red quinoa to a medium saucepan and heat on high for 30 seconds. Add liquid and bring to a boil. Lower heat and simmer for about 15 minutes, until most liquid is absorbed. Taste quinoa to test for doneness. The grains should be translucent, red and the germs should have opened.
4. Toss in the grapefruit, feta and raisins. Salt the avocado and gently toss the avocado in last. Serve warm or at room temperature.
**Red quinoa is a complete protein just like plain old white quinoa. Protein is made up of amino acids, 12 of which are produced by the human body. Another 9, called essential amino acids, must be obtained from food. A complete protein contains all of the essential amino acids.
*Compared with white quinoa, the red variety has a subtle, earthy flavor, but it’s just as easy to digest. Once cooked, it has a light brownish color.

Recipe by Cristina Paul

Cauliflower With Ginger and Chickpeas

Serves 4 as a main dish or 6 as a side

The cauliflower can be steamed a day ahead and reheated before serving. The onion sauce can also be made ahead. Spoon this same sauce over grilled or sautéed fish or rice as well.

INGREDIENTS:
4 teaspoons extra-virgin olive oil
3 medium onions, thin sliced
Salt and fresh ground black pepper
4 large garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced (about 1 3/4 teaspoons)
1 chile de arbol, chopped (with seeds for greater heat)
1/3 cup raisins
1 15-ounce can chickpeas, drained
1/8 teaspoon turmeric
4 threads of saffron
1/4 cup vinegar (rice, cider or wine)
2 tablespoons sun–dried tomato paste or regular tomato paste
1/2 cup vegetable broth or chicken broth
1 large cauliflower, cut into large florets
optional * 1/2 cup salted cashews broken into large pieces

DIRECTIONS:
1. Film the bottom of a 12-inch skillet with oil. Heat over medium-high to high. Add the onions and season liberally with salt and pepper. Sauté over high heat, stirring often, until onions begin to color, about 10 – 12 minutes
2. Stir in the garlic, ginger, chili, coriander, raisins, chickpeas, turmeric, and saffron. Stir over medium-high 2 minutes then add the vinegar. Cook, stirring occasionally, until all vinegar has evaporated, about 3 minutes.
3. Push the sauté to the sides of the pan so the center is empty and add the tomato paste. Sauté about 30 seconds, add the broth, then stir until the paste and water are combined. Now stir everything together, cooking another 3 minutes. Taste for seasoning and set the sauté aside. (You may refrigerate the sauce overnight at this point).
4. Set a collapsible steamer in a 6-quart pot, add several inches of water, cover the pot and bring to a boil. Place the cauliflower in the steamer and sprinkle with salt. Steam until the cauliflower shows a little resistance when pierced with a knife. With long tongs remove the cauliflower to a large shallow bowl.
5. Heat the onion sauté and spoon it over the cauliflower, using any liquid in the pan. Scatter with cashews, if desired. Serve.


**Turmeric is part of the ginger family. The rhizomes are boiled for several hours and then dried in hot ovens. Afterwards, they are ground into a deep orangish powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to color mustard condiments. It has an earthy, bitter, peppery flavor and a mustardy smell.
In medieval Europe, turmeric became known as Indian Saffron, since it is often substitute far more expensive saffron.

*Leftover fresh ginger root can be stored in the freezer. Wrap it tightly in aluminum foil and seal in a zip-top plastic freezer bag. Freeze for up to a month. When it is frozen, ginger is very easy to grate.

Recipe by Cristina Paul

Spinto Salad

Serves 4
INGREDIENTS:
2 tablespoons olive oil
1 small leek, halved and thinly sliced (about 1/2 cup)
8 ounces baby spinach (4 cups)
1 teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
2 cups cooked pinto beans
2 teaspoons capers
1 teaspoon fresh thyme

DIRECTIONS:
1. In a large skillet, heat oil over medium low heat. Add leeks and cook 3 – 4 minutes until beginning to soften. Add spinach and cover. Turn up heat to medium and cook for 2 minutes; uncover and stir. Recover and continue to cook until wilted, 1 to 2 minutes. Set aside.

2. In a bowl, whisk together lemon zest, lemon juice, and mustard; season liberally with salt and pepper. Stir in beans, capers, and thyme; toss with spinach and leeks to combine. Adjust seasoning.

Recipe by Cristina Paul

Baked Squash and Sausage Pasta

Serves 8 - 10


INGREDIENTS:
12 ounces of fusilli or ziti pasta
2 tablespoons extra virgin olive oil
1 medium butternut squash (about 2 pounds) peeled, and seeded
1 tablespoon butter
1 shallot (about 1/4 cup) finely chopped
6 garlic cloves, minced
1/4 teaspoon ground nutmeg
table salt and freshly ground black pepper
Pinch cayenne pepper
1 1/3 cup chicken broth
1 cup pumpkin puree
1 cup evaporated milk, half and half or heavy cream
1 tablespoon all purpose flour
4 links (12 oz.) fully-cooked chicken sausage, cut into 1/4-inch slices
1/4 cup (2 oz.) crumbled feta cheese
1/4 cup (1 oz.) shredded Parmesan, divided
16 fresh, minced sage leaves

DIRECTIONS:
1. Preheat oven to 425. Spray 4-quart baking dish with nonstick cooking spray.
Prepare pasta in a Dutch oven, cooking one minute less than the stated time on package directions. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to Dutch oven.

2. Heat olive oil in 12-inch skillet over medium heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add shallot, garlic, nutmeg, 3/4 teaspoon salt, 3/4 teaspoon black pepper, cayenne pepper and minced sage; cook, stirring frequently, until shallots are softened, about 3 minutes. Add broth, pumpkin puree, evaporated milk and flour. Bring to a boil then turn down to a simmer; continue to cook, stirring occasionally, until squash is tender, 5 to 7 minutes longer.
3. Add squash mixture to pasta; stir in reserved pasta water, sausage, cheeses (reserving 2 tablespoons of Parmesan), and sage.

4. Spread the pasta mixture into prepared baking dish. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover pasta with foil, greased-side-down.
Bake for 20 minutes or until heated through. Remove foil; sprinkle extra cheese mixture. Bake, uncovered, for an additional 5 minutes. Serve passing Parmesan cheese separately.

**Condensed milk was introduced to the U.S. by Gail Borden in 1856. The invention of evaporated milk followed three decades later.
*Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from condensed milk, which contains added sugar. When mixed with an equal amount of water, evaporated milk is the equivalent of fresh milk. So the actual liquid product takes up half the space of fresh milk, making it easy to ship. Plus, it can have a shelf life of months or even years. This made evaporated milk popular before refrigeration as a safe and reliable substitute for perishable fresh milk, that could be shipped to locations lacking the means of safe milk production or storage.

Recipe by Cristina Paul

Vermillion Quinoa

Serves 4-6 as a main dish

This quinoa is lovely when served with poached eggs or steamed veggies. It can be accompanied by avocado, hummus, or a simple drizzling of oil or sprinkling of herbs.

INGREDIENTS:
1 bunch of steamed beets, chopped, about 1 1/2 - 2 pounds (see instructions for beets below)
1 1/2 teaspoons olive oil
3 scallions thinly sliced
Chicken stock
1 1/2 cups quinoa, rinsed
1 teaspoon lemon zest
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

INSTRUCTIONS:
For the beets: Remove greens and reserve for another use, leaving a 1-inch beet top. Wash beets thoroughly. Place beets in steamer basket set in large saucepan with 1 inch of water. Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size. Reserve steaming liquid in a large liquid measuring cup. Cool beets slightly, and remove skins. You may want to use dish washing gloves while removing skins to avoid staining your hands.
For the quinoa:
1.While beets steam, heat olive oil on medium in a small pan. Add scallions and cook until softened, stirring occasionally, 3–5 minutes. Reserve.
2. Add enough chicken stock to the cup measure containing the steaming liquid (from the beets) to make a total of 3 cups of liquid. Add liquid and quinoa to a medium saucepan and bring to a boil. Lower heat and simmer for about 15 minutes. Taste quinoa to test for doneness. The grains should be translucent and the germs should have opened.
3. Mix in the chopped beets, scallions, zest, salt and pepper. Adjust seasoning.

** Quinoa pronounced KEEN-wah) is a pseudocereal rather than a true cereal as it is not a grass. It’s appreciated for its nutritional value, as its protein content is high (12%–18%), making it a healthful choice for vegetarians. Unlike wheat or rice quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. Easy to digest, quinoa is also a good source of dietary fiber and gluten-free. Because of all these characteristics, quinoa is being considered as a potential crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.
* Be careful not to let the pan run out of water while steaming the beets. Place marbles below the steamer basket before steaming to make sure you won’t forget; they will stop jiggling when the pan is dry.

Recipe by Cristina Paul

Turkey Chili With Kidney Beans

Makes about 3 quarts, serving 8 to 10

You may wish to serve the chili with lime wedges, briny black olives, diced avocado, sliced scallions, sour cream, and shredded Monterey Jack or crumbled feta cheese.

INGREDIENTS:

1 tablespoons vegetable or canola oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch pieces
12 medium garlic cloves, minced or pressed through garlic press
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3/4 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 - 3/4 teaspoon cayenne pepper
2 pounds 93% lean ground turkey
2 (15 -16 ounce ) cans kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes, with juice
1 (28 ounce) can diced tomatoes, with juice
2 cups chicken broth
1/2 cup golden raisins
1 bay leaf
1/4 teaspoon instant espresso powder
1 cinnamon stick
table salt

DIRECTIONS:
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. Add beans, crushed tomatoes, diced tomatoes, chicken broth, raisins, bay leaf, espresso powder, cinnamon stick, and 2 teaspoons salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.
3. Remove cinnamon stick. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt and cayenne pepper. Serve with lime wedges and condiments if desired.

***There is very little that we know for certain about the origins of chili. Historians believe it was made by very poor people in the United States and that it most certainly did not originate in Mexico.
**The espresso powder gives the chili a nice depth of flavor
*Dividing the meat in half and adding one batch at the beginning of cooking and the second an hour later, insures a chunkier texture.

Recipe by Cristina Paul

White Bean and Sage Spread

Man (and woman) doth not live by bread alone, he (and she) must have spreads...

Serve with veggies, crusty bread, or as a savory topper

INGREDIENTS:
1 - 15 ounce can of cannellini beans
2 tablespoons extra virgin olive oil
1 tablespoon water
1/2 teaspoon minced, fresh sage
1 garlic clove
1/4 teaspoon salt
dash of cayenne pepper or freshly ground black pepper

DIRECTIONS:
1. Put it all in a blender and pulse until smooth. Eat up!

*** Sage is not just an adjective we use to describe Yoda or other wrinkled creatures known for their spirituality and spare speech. Sage is also an evergreen shrub whose leaves are used as an herb.
** Salvia, the latin name for sage, means “to heal". Although many contend the effectiveness of Common Sage as a cure all, throughout history it has been prescribed for nearly every ailment. Recently, in a double blind and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease. I haven't researched the specifics, so I couldn't tell you if they ingested the essential oil or if they did as all good hippies and Topanga-dwellers do and waved burning sage around themselves. I've tried it before: it's like good-vibes insurance and it's probably better for you than a couple of bong hits.

Recipe by Cristina Paul

Sweet Potato Cannellini Soup with Sage Pesto

Serves 4 – 6

INGREDIENTS:

SOUP:
2 teaspoons of extra virgin olive oil or walnut oil
2 cups thinly sliced leek (about 2 medium)
2 garlic cloves, minced
4 cups chicken broth
2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium potato)
6 cups chopped Swiss chard (about 1 bunch), chop off bottom of stems
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (19-ounce) can cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice


PESTO:
1/4 cup (1 ounce) grated Pecorino Romano or Asiago cheese
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
2 tablespoon chopped fresh sage
2 tablespoon extra virgin olive oil or walnut oil
2 garlic cloves, peeled
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

DIRECTIONS:
1. To prepare the soup, heat a Dutch oven over medium heat. Coat pan with oil. Add leek and garlic to pan; cook 8 minutes or until tender, stirring frequently.
2. Stir in broth and bring to a boil. Add the potato; cook about 9 minutes or until potato is tender.
3. Stir in chard, pepper, salt, and beans; cook about 2 minutes or until chard wilts. Remove from heat; stir in lemon juice.
4. To prepare the pesto, combine the cheese and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Ladle soup into bowls and top each serving with a generous tablespoon of pesto.

***North Carolina is the leading state in sweet potato production.
**Many people use the words sweet potato and yam interchangeably, but they are really two completely different tubers. The trouble started when orange-fleshed sweet potatoes were introduced in the southern United States. Producers and shippers wanted to distinguish them from the more traditional, white-fleshed types. Then, slaves in the American South called the orange sweet potato nyamis, because of its similarity to a vegetable of that name that they knew from their homeland. Quickly, Americans adopted the name yam for their orange-fleshed sweet potatoes. This African word, also meaning "to eat", brought the two root vegetables together, despite botanical differences. As aforementioned, there are two popular types of sweet potatoes available in most U.S. markets. The first type is paler and somewhat yellow-skinned with light yellow flesh. This first type is not very sweet and has a texture similar to a white baking potato. The second type of sweet potato is usually labeled a "yam". This darker-skinned variety has a thicker, dark orange to reddish skin with orange, sweet flesh. When cooked, these "yams" (actually darker sweet potatoes) have a more moist and stringy interior than the first variety.


*True yams are also tubers. However, they grow from a tropical vine (Dioscorea batatas) and are not even distantly related to the sweet potato. They are slowly becoming more common in U.S. markets. True yams are more popular in the tropical climates in which they thrive: primarily in South America, Africa, and the Caribbean. They are generally sweeter than the sweet potato and can grow over seven feet in length! The yam tuber has brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety.


Recipe by Cristina Paul

Crispy-Skinned Roasted Lemon Chicken

Serves 3 to 4

Use fresh lemon juice to achieve true lemon flavor for the delicious sauce that accompanies this dish. The baking soda mixture that is rubbed on the chicken’s skin will produce a wonderful crispiness. A sharp pair of kitchen shears will make removing the backbone of the chicken easy. Use a non-stick aluminum roasting pan for best results.

INGREDIENTS:
2 ½ teaspoons table salt, divided
1 teaspoon baking powder
½ teaspoon ground black pepper
3 tablespoons grated lemon zest, plus 1/3 cup juice from 3 lemons
1 teaspoon sugar
1 whole (3 ½ - 4 pound) chicken, butterflied (backbone removed)
2 cups chicken broth
1 tablespoon unsalted butter
2 teaspoons minced fresh parsley, savory, or thyme

DIRECTIONS:
1. Adjust oven rack to upper-middle position and heat the oven to 450 degrees. Combine 1 1/2 teaspoons salt, baking powder and pepper in a small bowl; set aside. In another bowl, combine the remaining teaspoon of salt, lemon zest, and sugar and set aside.
2. Place the chicken breast-side down on a work surface. Using kitchen shears, cut along both sides of the backbone of your chicken to remove the backbone. Flip the chicken so the breasts face up and press down on the chicken breasts with your palm to somewhat flatten the chicken. Trim any excess fat.
3. Pat the chicken dry with paper towels. Using fingers or the handle of a wooden spoon, carefully separate the skin from thighs and breast. Rub 2 tablespoons of the lemon zest mixture under the breast, thigh, and leg meat. Now, rub the chicken skin with the baking powder mixture, coating the entire surface evenly. Using a metal skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs. Now place the chicken in a roasting pan. Combine the broth, lemon juice, and remaining zest mixture and pour around the chicken.
4. Roast until thigh meat registers 170 to 175 degrees, about 40 to 45 minutes. Transfer to a cutting board and let rest for twenty minutes.
5. Meanwhile, transfer the pan juices to a saucepan, whisk in butter, and parsley, savory, or thyme; and cook over low heat. Pour the sauce around the chicken on a serving platter. Garnish with lemon wedges and herbs if desired. Carve and serve the chicken.

***Butterflying the chicken helps it cook more evenly and quickly than a traditional roasted chicken.
**Baking powder is the ingredient responsible for the crisp skin of this chicken. Like baking soda, baking powder is a leavener (containing sodium bicarbonate) but it also contains a drying agent.
*Baking powder and baking soda are often used in baked goods. Baking soda alone can create a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste.

Recipe by Cristina Paul

It's Greek (Lasagna) To Me - In A Skillet

This dish can be made in only 30 minutes!
Serves 4

INGREDIENTS:
1 pound ground lamb
1 medium onion, finely chopped
5 cloves garlic, minced
kosher salt and pepper
1/2 teaspoon cinnamon
2 teaspoons minced fresh dill, or 1 teaspoon dried
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 (28 ounce) can diced tomatoes
10 curly-edged lasagna noodles, broken into 3-inch lengths
3/4 cup heavy cream
3/4 cup crumbled feta cheese

DIRECTIONS:
1. Cook lamb in a 12-inch skillet over medium heat, breaking it into pieces with the back of a wooden spoon, until the fat renders. This will take 3-4 minutes. Drain the lamb and reserve 1 tablespoon of the fat.
2. Cook onions and 3/4 teaspoon of kosher salt in reserved fat until softened, about 3-4 minutes. Scrape up any browned bits while the onions cook. Stir in cinnamon, garlic, dill, and oregano; cooking until fragrant, about 30 seconds. Return the lamb to the skillet along with 2 cups of water. Bring to a simmer and scrape up browned bits from the bottom of the pan.
3. Scatter the broken pieces of pasta on top of the meat but do not stir - the lasagna can and should overlap. Pour the diced tomato over the pasta, cover, and bring to a simmer. Reduce heat to medium and cook stirring occasionally until pasta is tender, about 18 minutes.
4. Stir in cream and simmer uncovered until slightly thickened, about three minutes. Season with salt and pepper. Sprinkle the feta cheese on top, cover and let stand off of the heat for 5 minutes. Serve and enjoy!

adapted by Cristina Paul