Ingredients

• 1 Tbsp. grated peeled fresh ginger
• 1 Tbsp. unseasoned rice vinegar
• 1 Tbsp. vinegar oil
• 2 tsp. (packed) light brown sugar
• 1/4 tsp. curry powder
• 1/8 tsp. crushed red pepper flakes
• 1 1/2 lb. assorted firm stone fruid (about 5; such as plums, nectarines, peaches, or apricots), julienned
• 2 scallions, thinly sliced diagonally
• Kosher salt and freshly ground black pepper

Preparation

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Bon Appetit, July 2011

Ingredients

• 1 pound seedless watermelon chunks, cut into small slabs
• 6 ounces fresh goat cheese, cut into 12 rounds
• 1/4 teaspoon finely grated orange zest
• 1 teaspoon nigella seeds
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

Preparation

Arrange the watermelon slabs on 6 plates and top with the fresh goat cheese rounds. Sprinkle all over with the orange zest and nigella seeds.

In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

This doesn’t keep well, so you want to eat it all on the first day!

Food & Wine

Ingredients

• 12 cups chicken broth
• 5 TBSP lemon juice
• zest of 1 lemon
• 12 egg yolks
• salt and white pepper to taste
• thinly sliced lemon

Preparation

Heat the chicken broth until it is scalding hot. Add the lemon juice and zest. Whisk egg yolks, then gradually whisk in some of the hot broth. Slowly return to broth, lower heat, and stir constantly while warming and thickening. Serve immediately, garnished with the lemon slices.

Ingredients for Dolmades

• 2 lbs. ground lamb
• 2 large onions, grated
• 1/2 cup minced parsley
• 1/2 cup long grain rice
• 2 egg whites (save yolks for sauce)
• 2 TBSP minced fresh mint
• s & p
• 1 jar grape leaves
• chicken broth

Preparation for Dolmades

Combine all filling ingredients and mix well. Rinse, drain, and separate grape leaves. Cover the bottom of a 4-quart saucepan with 4-5 leaves. Roll 1 TBSP filling in each grape leaf. Place close together in even layers in saucepan. Add enough chicken broth to cover rolls. Place a small plate directly on top of rolls to weigh down. Cover and simmer for 1 hour.

Ingredients for Sauce

• 2 to 3 cups broth from pot
• 2 eggs
• 2 egg yolks
• 1/2 cup lemon juice
• 1 TBSP cornstarch

Preparation for Sauce

In small saucepan, boil broth. Combine eggs, yolks, juice, and cornstarch in blender. With blender running, slowly add hot broth. Return to saucepan and stir over low heat until thickened. Pour sauce over rolls. Eat.

Grandmommy

Ingredients

• 1 mango, peeled and diced small
• 1 red bell pepper, seeded and diced small
• 1 c. thinly sliced scallions
• 1 c. chopped cilantro
• 1 tbsp. vegetable oil
• 2 tbsp. wine or balsamic vinegar
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• 2 c. cooked quinoa, cooled (~3/4 c. raw)
• 1 15-oz. can black beans, rinsed and drained
• 1-2 finely diced jalapeño peppers (optional)

Preparation

Mix everything together and serve over greens.

Penzey’s Spices

Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Preparation

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Heat a skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Bon Appetit, April 2011

Ingredients

• 6 medium beets with beet greens attached
• 2 large oranges
• 1 small sweet onion, cut through root end into thin wedges
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated orange peel

Preparation

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Bon Appetit, January 2004

Ingredients

• 1 lb. fresh spinach
• 1/2 cup peanut, vegetable, or corn oil
• 1/4 cup finely shredded bamboo shoots
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

1. Wash spinach leaves thoroughly under cold running water, drain well.

2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.

3. Add spinach and stir until wilted.

4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.

5. Transfer to a hot platter, but do not add the liquid from the pan.

Epicurious, January 2001

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup whole almonds, coarsely chopped
• 3 large garlic cloves, chopped
• 1 1/2 teaspoons smoked paprika (or pimentón de la vera)
• Coarse kosher salt
• 2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
• 1/3 cup water
• 1 to 2 teaspoons Sherry wine vinegar

Preparation

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.

Bon Appétit, November 2009

Ingredients

• 1-2 TBSP butter
• 3 TBSP olive oil
• 3 small Yukon gold potatoes, halved and sliced
• 1/4 cup dry white wine
• 3 large fennel bulbs, halved, cored and sliced
• 3 cups chicken stock
• 3 TBSP shallot, chopped
• 1/4 cup onion, chopped
• 4 cloves garlic, chopped
• 1/4 cup cream
• 1/4 cup milk
• 1/4 cup grated white cheddar or other white cheese
• S & P

Preparation

Heat 1 TBSP each butter and oil in heavy soup pot. Add potatoes, toss to coat, and season with S & P. Cook over medium-low heat until tender and beginning to caramelize, adding more butter or oil if they seem dry. (Aim for some browned potato bits on bottom of pan.) Add wine, and stir to deglaze.

Meanwhile, put fennel on cookie sheet, lightly salt, and toss with 1 TBSP olive oil. Spread in a single layer and bake at 375 for about 15 minutes, or until tender and brown around the edges. Add to soup pot with stock and cook over low heat.

Meanwhile - again - saute onion and shallot in remaining olive oil until edges start to brown. Stir in garlic and cook a few minutes more. Add to soup pot.

Add milk, cream and cheese and continue cooking for about 10 minutes. Adjust seasoning. Puree either in batches in blender or with boat motor. Thin with water or stock to desired consistency. Serve hot garnished with fennel fronds.

Variations: Top each bowl with 1 TBSP cooked, crumbled spicy Italian sausage (we did this – sooo good) or chiffonade of raw baby kale. For vegan, omit milk, cream, and cheese and use vegetable stock.