Terrifyingly Tasty…Spooky Food for Halloween Fun

 By Aly Wagonseller

There’s something about Halloween that brings out the kid in all of us. Clever costumes,   masked madmen and predictable, yet somehow still startling practical jokes fill the evening with spooktacular fanfare and fun. Candy is what it’s all about for the kids, filling their bags (and bellies) with enough of the sweet stuff to last the entire year. But, while Snickers Bars and Candy Corn might be their entrée of choice, no Halloween “boo”ffet would be complete without a spectacle of ghostly delights ready and waiting for the hungry trick-or-treat crowd.  

In keeping with the spirit of the evening, a festive Halloween feast is all about presentation. Much like the identity changes you make by putting on a costume, transforming innocent ingredients into eerie, yet edible snacks is limited only by your imagination.  Whoopie pies assume spindly spider form with the addition of licorice legs and spooky candy eyes. Turkey cocktail wieners wrapped in tortillas take on a life of their own when served with everyday chili adorned with an easy-to-make edible headstone. Even a simple, hollowed out pumpkin can create the perfect vessel for spine tingling soups and stews.  

“Boo”tify this year’s Halloween celebration with a selection of chilling, yet surprisingly delicious recipes designed to put a little fright into your night. From blood curdling tomato soup with an “eye” on the spirit world, to ghostly, white chocolate covered strawberries even the little ones will love, you’re sure to be a hit with ghosts and goblins of any age.

Web-a-licious Whoopie Pies

 Makes 6 large or 12 small spiders

 Cake:

                                                                                                                                                                                                                                                   1 1/4 cups unbleached all-purpose flour

3/4 cup whole-wheat flour

1/2 cup unsweetened cocoa

1/2 tsp. baking soda

1/2 tsp. fine salt

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 cup milk

Filling:

1 stick unsalted butter, softened

1 2/3 cups confectioners” sugar

1/2 tsp. vanilla extract

2 cups marshmallow cream

Twizzler licorice (cut long ways into quarters, then cut into approx 2 1/2- 3” pieces) Colored sugar

White tube frosting

Candied sunflower seeds or other candy for eyes

Preheat oven to 425°F.  For cakes, whisk flours, cocoa, baking soda and salt in a medium bowl; set aside.  Cream the butter and sugar at high speed with an electric mixer until fluffy, about 4 minutes.  Add the egg and beat until combined.  At low speed, add half the flour mixture, beat until combined, then add half the milk mixture, mixing until smooth.  Repeat with remaining flour and milk. Using a small melon baller, or ice cream scoop for larger spiders, scoop dough onto parchment paper lined baking sheets, leaving approx. 3 inches between each.  Bake 5-7 minutes, or until springy. Cool completely before filling.

For filling, beat the butter and confectioners” sugar at low speed until blended, then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.  Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling. Place 4 pieces of licorice on each side and sandwich with the other cake, bending licorice to form legs.  Sprinkle filling with colored sugar if desired.  Form eyes with tube frosting and candy centers.   Refrigerate.

 Devilishly Bloody Eyeball Soup

 Serves 6

 Favorite tomato soup recipe                                                                                                                                                                                        1 (12 oz.) container marinated mini mozzarella balls (Trader Joe’s)                                                                                                          8-10 large green olives, pits in tact                                                                                                                                                                            8-10 pitted black olives                                                                                                                                                                                           Drinking straw

Prepare soup and keep it warm.

Prepare eyeballs. Create the iris by cutting off the top and bottom of each green olive (this will form two irises), gently peeling them off the pit, creating a little dome.  Lay each dome on a cutting board; using the end of the drinking straw, poke a hole in the middle of each piece. This will be the hole for your pupil.  Using the same straw, cut holes from the black olives and place them snuggly into the hole of the green olive.   Drain the mini mozzarella balls, leaving the herbs intact on the cheese.  Place the iris/pupil olives onto each ball, creating an eyeball. Cut a flat spot on the cheese if necessary, to hold the iris in place.  Float eyeballs in the soup and serve.

Mummy Toes with Headstone Chili  

Servings Vary

Favorite chili recipe                                                                                                                                                                                                   Toasted bruschetta bread                                                                                                                                                                                                 Ketchup                                                                                                                                                                                                                                                1 lb. cocktail franks                                                                                                                                                                                                           6-8 flour tortillas                                                                                                                                                                                                     Toothpicks                                                                                                                                                                                                                            Shredded cheese                                                                                                                                                                                                                              Green onion, cut into small chards or slices                                                                                                                                                   Small squeeze bottle

Prepare chili; keep warm. Make headstones by putting ketchup into a small squeeze bottle. Write RIP with the ketchup onto the toasted bruschetta bread; set aside.

Heat the oven to 350°F. Cut a wedge into the end of each cocktail wiener to make a flat toenail. Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds. Roll each wiener in a tortilla strip around one end and secure with a toothpick. Place on a cookie sheet and bake for 7 to 8 minutes. Remove from the oven, then fill the toenail with ketchup. Remove toothpicks.

Ladle chili into small bowls or ramekins. Sprinkle with cheese. Prop headstone into chili, sprinkling green onion around the bread to create “grass”. Serve with mummy toes.

Strawberry Ghosts

 Servings Vary

 Approx. 30 fresh strawberries                                                                                                                                                                                    8 ounces white baking chocolate, chopped                                                                                                                                                             1 tsp. shortening                                                                                                                                                                                                             1/8 tsp. almond extract                                                                                                                                                                                              1/4 cup miniature semisweet chocolate chips

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip each strawberry in chocolate mixture; place on a parchment paper-lined baking sheet, allowing excess chocolate to form the ghosts” tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.  

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Place mixture into a small, resealable baggie.  Cut a tiny hole in the corner of the bag and pipe mouths onto strawberries. Refrigerate. Recipe courtesy of Taste Of Home.

Just Chillin’…Simple Summertime Suppers ‘n Such

By Aly Wagonseller

When the temperature rises above the century mark, the motivation to cook usually dips to an all time low. I mean seriously, who wants to slave over a hot stove or heat up the house with a blazing oven just for the sake of dinner?  Still, when hunger strikes, supper must follow, even if you can’t stand the heat in the kitchen. What’s the home cook to do?  Chill…that’s what…preparing cool foods that satisfy without spiking the thermostat.

Lucky for us, summertime yields a wealth of fruits and veggies that are fresh and particularly tasty this time of year. Still, when considering the main meal, many of us have come to expect a little bit more sustenance, especially when there are big eaters in the house. Don’t despair! The use of prepared foods and left over proteins become your biggest ally in the summer months, helping to keep cooking to a minimum and allowing for a variety of family friendly options.  Rotisserie chicken, cooked chicken breast strips, leftover steak or pork, even canned tuna or salmon are fast and easy ingredients that transform a head of lettuce into a substantial main dish meal.  Cold rice, pasta or other whole grain foods like couscous are a wonderful base for showcasing grilled vegetables and meat, making a one dish supper that’s filling, yet nutritious.  Fruit, when paired with savory nuts, spices and proteins, adds a delightful element for creating refreshing soups and salads with unexpected heartiness, plus makes for an easy way to serve dessert without added calories.  And don’t forget the average Joe sandwich; a summer staple that easily escapes humdrum boring when livened up with different breads, spreads and fillings.

Keeping your kitchen chill on can be a challenge, but just because you take the heat out of the kitchen doesn’t mean your summertime grub can’t sizzle.  With recipes like healthy Mango Gazpacho, Georgia Peach Salad, Greek Panzanella and refreshing Melon Pops, you can wow your family with delicious summertime meals without ever lighting up the stovetop.

Georgia Peach Chicken Salad

Serves 4

• 2 large ripe peaches
• 2 cups cooked chicken, cubed or torn
• ½ cup thinly sliced red onion
• 1/3-1/2 cup Brianna’s Poppy Seed Dressing
• 6 cups baby lettuce mix or organic greens
• ½ cup pecans, toasted and coarsely chopped

Thinly slice 1 peach into 12 thin slices; set aside.  Dice remaining peach into small, bite size pieces; place in large bowl.  Add chicken and onion.  Toss with enough dressing to coat lightly.  Cover and chill at least 15 minutes or up to 2 hours.

Divide greens amongst four plates and drizzle lightly with additional poppy seed dressing.  Mound chicken salad over greens, garnishing with peach slices and toasted pecans.

Melon Pops

Servings Vary

• 1 seedless baby watermelon
• 1 cantaloupe
• 1 honeydew melon
• ½ cup orange flavored liquor, vodka, tequila or rum (optional)
• Popsicle or sucker sticks

Cut melons in half and scoop out seeds.  Using a melon baller or small ice cream scoop, carve out several melon balls, using only the flesh of the fruit.  If desired, gently poke three small holes into fruit with a small toothpick and soak in liquor of your choice for 3-5 minutes; shake off excess liquid.  Insert popsicle or sucker stick into flat side of melon ball, layering various varieties of melon if desired.  Freeze for at least two hours.

Mango Gazpacho

Serves 4-6

• 2 cups diced mango
• 2 cups orange juice
• 2 Tbsp. extra virgin olive oil
• 1 seedless cucumber
• 1 small red bell pepper
• 1 small red onion
• 2 medium cloves garlic, minced
• 1 small jalepeno, minced
• 3 Tbsp. fresh lime juice
• 2 Tbsp. cilantro
• Salt and pepper to taste

In a food processor, blend mangos, orange juice and oil until smooth.  Chop cucumber, red bell pepper and red onion into ¼ inch diced pieces.  Transfer to medium bowl.  Add mango mixture and remaining ingredients, seasoning with salt and pepper to taste.  Chill at least 30 minutes or up to several hours.

Greek Panzanella Shrimp Salad

Serves 4-6

Vinaigrette:

• 2 cloves garlic, minced
• 1 tsp. dried oregano
• ½ tsp. Dijon mustard
• ¼ cup red wine vinegar
• 1 tsp. salt
• ½ tsp. ground black pepper
• ½ cup olive oil

Salad:

• Olive oil
• 1 small French baguette, cut into bite sized cubes (about 6 cups)
• 1 seedless cucumber, peel on, sliced or cubed
• 1 large red bell pepper, diced
• 1 large orange bell pepper, diced
• 1 pint grape or baby heirloom tomatoes, halved
• ½ small red onion, thinly sliced
• ½ pound feta cheese, cubed
• ½ cup kalamata olives
• 20-25 cooked shrimp

Whisk together first six ingredients for the vinaigrette.  While continuing to whisk, add oil in a slow stream to produce an emulsion; set aside.

On a shallow, microwave safe plate and working in batches, combine half the bread cubes with 1/3 cup olive oil, lightly stirring until all sides of the bread cubes are coated with the oil.  Sprinkle with salt and pepper.  Microwave for 2-3 minutes, stirring midway through cooking; repeat with remaining bread cubes.  Croutons will harden as they cool.

 Place chopped vegetables into a large bowl.  Pour the vinaigrette over vegetables.   Add the feta, olives, shrimp and bread cubes, tossing lightly to coat.  Set aside for 30 minutes to allow flavors to blend.  Serve at room temperature. 

A Different Kind of Bubbly – Pairing Beer with Food

By Aly Wagonseller

Wine and champagne have long been an integral part of the dining experience; diverse varietals lending complexity, dimension and the necessary balance to take ordinary cuisine to extraordinary places.  But wine isn’t the only libation fit for the table, especially with a growing number of craft beer artisans producing tasty lagers, IPAs, pilsners and stouts eons more refined than a pop top can of Bud in a koozie.  That’s right! Suds are suddenly she-she, with foodie connoisseurs trading their stems for frosty mugs and taking food and beer pairing to an entirely new level of sophistication.    

Much like wine, you should always drink what you like, foregoing passé, hard fast rules in favor of personal enjoyment.  Still, with variations on body, bitterness, hop intensity and fruitiness, some beers are simply better suited for certain flavor profiles.  In general, light ales and lagers are a nice accompaniment to salads, light appetizers, fish and other seafood. For more filling foods such as pizza, pork dishes and anything fried, IPAs and pilsners are wonderful choices. Additionally, this style of beer is exceptional for pairing with spicy fare, as it provides a cooling kick to balance all that torches the tongue. Amber and lighter brown ales are great middle of the road beers and add a wonderful dimension to a variety of cuisine from roast chicken to prime rib, barbecued steak to creamy pasta. And finally, the full-bodied stout and porter beers. Famously served with heavy English pub food like Steak and Kidney pie, these darker beers are obviously suitable for meatier dishes, smoky barbecue ribs and brisket, and thick stews. But don’t discount these hearty suds as the dessert tray is passed. With notably distinct chocolate and coffee undertones, stouts are simply fabulous with brownies, ice cream and other rich confections.

Summer is the perfect time to test your palate with a variety of specialty beers, many of which can be found at specialty stores including Khoury’s Fine Wine, World Market and Trader Joes. Whether you enjoy a light chicken, rice and mango lettuce wrap or a hearty steak sandwich with roasted corn mayonnaise, you’re certain to find a hoppy mug of ice cold beer that perfectly complements any meal.

African Red Devil Chicken

Serves 4

Chocolaty Stout Dessert Floats

Makes enough syrup for 16 floats

Syrup:

1 cup sugar                                                                                                                                                                                                                                                   1 (12 oz) serving chocolate stout (recommend Rogue or Young’s Double Chocolate Stouts)

Float:

1 (12 oz) serving chocolate stout                                                                                                                                                                                                       2 large scoops ice cream (Toffee or Coffee works well)

In a small, heavy saucepan, stir together syrup ingredients and bring to a boil. Reduce heat and simmer until thick, about 5-7 minutes.  Cool. 

For each float, drizzle 1 Tbsp. syrup into a tall glass or mug.  Add stout and top with ice cream.  Serve with toffee style cookies if desired.  

Skirt Steak Sandwiches with Corn Mayonnaise  

A Little Taste of Sunshine – The Vibrant Flavors of Orange

By Aly Wagonseller

Ever since Christopher Columbus brought the first oranges to North America in 1493, Americans have forged an ongoing love affair with this bright and flavorful fruit.  In fact, the orange finishes only behind chocolate and good old fashion vanilla as America’s favorite flavor, and with good reason.  Fresh tasting and not overly sweet, the essence of orange brings out the best in a variety of foods, livening up fish, beef and pork dishes, as well as creating a delicious base for drinks, desserts and even side dish recipes. And, although this little globe of goodness is as succulent as it is versatile, there’s more beneath the peel than just good taste.

From a nutritional standpoint, oranges are quite the super fruit.  Numerous United States and World Health Organization studies have shown that by adding more citrus to our diets, as little as one orange per day, we can dramatically reduce the onset of several forms of cancer, significantly lower cholesterol levels and diminish the risk of having a stroke by up to 19%. Other positive effects include reduced risk or progression of arthritis, asthma and Alzheimer”s and Parkinson’s diseases, just to name a few. As an added plus, the antioxidant properties of citrus fruits even reduce the propensity for wrinkles! It’s a body beautiful fruit both inside and out!

With all the proven health benefits this fruit has to offer, adding oranges to your diet should be a no brainer.  We’ve provided some “thinking out of the glass” ways to get your orange on throughout the day.  Whether you add them to a beautiful parfait of yogurt for breakfast, serve them in a delicious salsa with chicken later in the day or spruce up salad and a side dish at dinner, enjoying a little taste of sunshine has never been so easy.

Crunchy Coconut Shrimp with Orange Ginger Sauce

Serves 4

•  1 1/2 cups orange juice, divided
• 1 Tbsp. and 1 tsp.  chopped cilantro, divided
• 2 Tbsp. mayonnaise
• 1 1/2 tsp.  grated ginger, divided
• 1 tsp.  fresh lime juice
• 1/2  tsp.  ground cumin
• 1/4  tsp.  ground red pepper
• Salt and pepper
• 1 cup uncooked couscous
• 1 1/2 cups and 1 Tbsp. chicken broth, divided
• 1/3 cup chopped green onions
• 2 Tbsp. sliced almonds, toasted
• 1 Tbsp. unsalted butter   
• 20 jumbo shrimp, peeled and deveined (about 3/4 pound)
• 1 large egg white, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs)
• ¼ cup shredded coconut
• Canola oil
• 2 cups trimmed watercress

 Orange Ginger Sauce – Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup. Remove from heat; cool completely. Stir in 1 Tbsp. cilantro, mayo, 1 tsp. ginger, lime juice, cumin, red pepper and salt and pepper to taste.  Set aside.  

In a large nonstick skillet over medium-high heat, toast couscous for three minutes, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice and 1/2 tsp. salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds and butter, stirring until butter melts. Keep warm. 

Combine shrimp and egg white in a large bowl, tossing to coat. Mix together panko, coconut, 1 tsp. cilantro, 1/2 tsp. ginger and black pepper in a large zip-top plastic bag. Add shrimp to the bag, seal and shake to coat. Press breading around shrimp if necessary.  In a nonstick skillet, heat oil over medium high heat. Add shrimp in a single layer and cook approx. 2 minutes per side, or until shrimp is done.

Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle with 1 1/2 Tbsp. sauce.

Orange, Blueberry and Vanilla Cardamom Yogurt Parfaits  

Serves 4

•  1/2 tsp. grated orange rind
• ¼ tsp. cardamom
• 1 (16 oz) container vanilla, Greek-style yogurt
• 2 cups fresh blueberries
• 2 cups orange sections (about 2 large)
• 1/2 cup granola

Combine first 3 ingredients in a small bowl, stirring until blended.  Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 Tbsp. yogurt mixture over blueberries in each glass. Sprinkle with 1 Tbsp. granola.  Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, granola and orange. Top with additional yogurt and granola if desired.

 Agave Grilled Chicken with Citrus Mint Salsa    

 Serves 4 

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped Italian parsley
• 2 green onions, finely sliced
• 3 Tbsp. mint, chopped
• 2 Tbsp. capers, rinsed, drained and coarsely chopped
• 2 Tbsp. orange zest
• 1 tsp. lemon zest
• 1 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
•  4 boneless, skinless chicken breasts
• 2-3 Tbsp. amber agave nectar (found at Trader Joe’s)
• Salt and freshly ground black pepper

Citrus Mint Salsa -Peel and trim the ends from each orange. Separate the segments by cutting along the membranes between each segment with a paring knife. Place in a medium bowl. Add the olive oil, lemon juice, parsley, green onion, mint, capers, orange zest, lemon zest and red pepper flakes. Toss lightly and season with salt and pepper to taste. Set aside.

Heat a grill or grill pan over medium-high heat. Brush the grilling rack with vegetable oil. Brush the chicken on both sides with the agave nectar and season with salt and pepper to taste.  Grill chicken until done.   Spoon salsa over chicken.  

Herb and Sesame Scallops with Orange and Fennel Salad

Serves 4

• 1 navel orange, supreme
• 1 medium head fennel, thinly sliced, including fronds
• 1/2 lemon, zested and juiced
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 3 Tbsp. finely chopped parsley
• 2 Tbsp. finely chopped fresh thyme, 6 sprigs
• 6 Tbsp. toasted sesame seeds
• 1 Tbsp. lemon zest
• 12 sea scallops, patted dry

Orange and Fennel Salad – Place the orange supremes and sliced fennel bulb (no fronds) into a bowl. Zest and juice the lemon over the orange and fennel. Season to taste with salt and pepper and drizzle with 2 Tbsp. olive oil. Toss gently and place onto serving plates.

Combine parsley, thyme, sesame seeds, lemon zest and remaining chopped fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm. Serve atop orange salad.

Give it a Twirl – Noodles with International Flair

By Aly Wagoneller

Whether twirled on a fork, slurped from a bowl or entwined within tiny fingers too small to navigate utensils, noodles are a mainstay ingredient in kitchens from Sicily to Beijing. It’s really no wonder, considering pasta’s remarkable knack for satisfying the hungriest of diners on a fraction of the total family grocery budget. But that’s only half of their noodlicious appeal. The beauty of these silky strands of textural perfection lies in an ability to change their gastronomic personality with a simple swap of the saucepan.  Kid friendly, Ragu saturated cappellini takes on an exotic, Spanish influence when paired with mussels bathed in saffron infused broth.  A variety of meats, tofu and vegetables are the perfect noodle combination when dressed with the spicy hot, sweet and sour essence of Asian cuisine. Even plain olive oil, fresh herbs and a sprinkling of Parmesan cheese can transform this understated culinary canvas into a memorable work of art fit for family or friends.

The importance of successfully executing even the simplest of noodle dishes stems from proper preparation. With the exception of certain rice and Thai sweet potato noodles that need only be soaked in hot water to soften, wheat based noodles require boiling water…and lots of it.  A good rule of thumb is to allow a minimum of 6 quarts of water for a pound of pasta. Use a large, wide pot if possible and have a fork or tongs available for stirring the noodles as they cook.  This will allow the noodles to circulate freely, preventing the pasta from clumping and sticking together.  DO add salt to the water once it’s boiling. It greatly enhances the flavor of the pasta while only adding negligible amounts of sodium to the recipe as a whole.  But DON’T add oil to the cooking water or rinse noodles after they’ve been cooked if you’re saucing and eating the pasta right away.  Adding oil or rinsing noodles prevents sauces from attaching to the pasta, leaving you with a lot of sauce at the bottom of a bowl of flavorless noodles.

More and more grocery stores are carrying an array of noodles that include soba, Udon, rice and gluten free varieties.  Be bold, mixing and matching noodles, toppings and international flavor profiles. Soon you’ll be twirling a forkful of flavorful, filling and economic meals that are anything but boring. 

Thai BBQ Beef and Rice Noodle Salad

Serves 4

• 1 lb. flank steak, left whole
• 7 oz. thin rice noodles 
• 1 medium cucumber, seeded and thinly sliced
• 1 cup shredded carrots
• 1/4 cup chopped basil (Thai basil is best)
• 1/4 cup chopped fresh cilantro
• 1/2 cup thinly sliced red onion
• 1 Tbsp. soy sauce
• 1 Tbsp. honey
• 1/4 – 1/2 tsp. Asian chili garlic sauce (optional)
• 1 Tbsp. Asian fish sauce
• 1/4 tsp. salt
• Soy, fish and sriracha sauces for garnish (optional)

         Lime Dressing 

• 1 Tbsp. Asian fish sauce
• 1/4 cup fresh lime juice
• 1/4 cup rice vinegar
• 1/4 cup sugar
• ½ tsp. salt
• 2 tsp. minced garlic
• 1/2 tsp. crushed red pepper flakes

Whisk together lime dressing. Set aside.  Cook noodles per package directions.  Rinse with cold water; drain well.  Add cucumber, carrots, basil, cilantro and onion.  Toss with lime dressing. Cover and refrigerate at least one hour to blend flavors.

Meanwhile, in a large zipper lock bag combine soy sauce, honey, chili garlic sauce, remaining fish sauce and salt.  Add steak and let marinate at room temperature for 30 minutes.  Heat a lightly oiled grill pan or BBQ over medium high heat until hot. Grill steak, turning once, until desired doneness, about 8-9 minutes for medium rare.  Let rest for 5 minutes; thinly slice across the grain.

Lay warm beef slices over the cold noodle salad and serve with additional soy, fish or sriracha sauces if desired.

Creamy Lemon Tagliatelle with Salmon, Pancetta and Peas

Serves 4

Honey-Jalapeno Chicken with Sesame Soba Noodles

Serves 4

• 12 oz. soba noodles
• 1 jalapeno, chopped w/seeds removed
• 1/3 cup honey
• 1/4 cup chopped cilantro
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 -3 Tbsp. water
• 2 tsp. olive oil
• 1/2 rotisserie chicken, shredded or sliced
• 4 1/2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 1/3 cup chopped scallions, green part only
• 1-2 tsp. grated ginger, to taste
• 1 carrot, shredded
• ½ cup pea pods, thinly sliced
• 1/2 cup red bell pepper, thinly sliced

Cook soba noodles according to package directions. Drain and set aside.

In a blender or food processor, combine jalapeno, honey, cilantro, and 1/2 teaspoon each salt and black pepper. Puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.

In a medium bowl, combine soy sauce, sesame oil, scallions and ginger. Toss noodles, carrot, pea pods, bell pepper and noodles, adding the soy sauce mixture to coat.  Pour heated chicken and sauce over noodles.  Recipe adapted from Robin Miller.

The Magical Fruit…Let’s Have Beans at Every Meal

By Aly Wagonseller

Most of us fondly remember that famous schoolyard sing along.  You know…the one that touted the not-so-secret side effects of the fabulous, fibrous and protein friendly morsel…the bean.  Snickering aside, as grown-ups we’ve come to realize the tasty legume–which, in reality, is classified as a fruit–is a versatile and healthy addition to our family’s diet.  From stretching your meat dollar further, to adding color and texture to soups, salads and main entrées, beans are a great way to save money, bulk up on fiber and cut back on dietary fat. But there’s more.

The real magic of beans comes from their ability to lower cholesterol, reduce the risk of certain cancers, and balance sugar and insulin levels in the body. Soluble fiber’s the key. That’s the indigestible portion of plant food that’s responsible for pushing chow through the digestive tract, removing cholesterol and creating even distribution of insulin as it travels through the blood stream.  A study conducted at the University of Kentucky has shown that by adding just one cup of beans a day to your diet, you can reduce your cholesterol an average of 19% in just three weeks. This equates to reducing your risk of a heart attack by up to 40%. Diabetics (and sugar-hyped children) reap the benefits as well, especially early on in the day,  because beans stabilize sugar levels in the bloodstream, keeping those highs and lows to a minimum. Certain chemicals in beans have also been proven to reduce some forms of cancer.   Data from 41 countries has demonstrated a correlation between bean consumption (or lack thereof) and morbidity of breast, prostate, and colon cancers.

Although we’re sharing some bean-a-licious recipes, some obviously made with beans and others not so much, getting the entire family on the bean-eatin’ bandwagon may require some trickery. Try adding them to hearty meat or lasagna dishes, putting them in soups and stews, or hiding them inside your favorite enchilada or meatloaf recipes.  For the super stubborn set, consider pureeing beans and using them in cookie recipes, like the oatmeal chocolate chip version found at Epicurious.com.  And, there’s no need to spill the beans to the family either, sometimes what they don’t know certainly won’t hurt them, in fact, it may add a few years to their lives! 

Santa Fe Chicken Chowder

Serves 6-8

• 2 Tbsp minced fresh green chile peppers
• 1 cup chopped onion
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 2 Tbsp olive oil
• 1/2 cup diced carrot
• 3 cups diced sweet potatoes (Precut available in the produce dept.)
• 2 cups chicken broth
• 1 cup diced red or green bell pepper
• 1 can fire roasted, diced tomatoes
• 1 cup corn, fresh or frozen
• 1 cup diced zucchini
• 2 oz cream cheese, softened
• 3/4 cup shredded sharp cheddar cheese
• 1 cup milk
• 2 cans black beans, drained and rinsed 
• 2 cups cooked and shredded chicken

In a large, heavy pot, heat oil over medium high heat. Add the chiles, onion, cumin, coriander, oregano and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add the carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add the bell peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium high heat for 15 minutes, or until vegetables are tender.

Transfer 3 cups of the soup to a blender. Add the cream cheese, cheddar and milk, processing until smooth.  Add the puree, along with the black beans and shredded chicken, back to the soup.  Heat over medium low heat until thickened to desired consistency.  Serve with tortilla strips, black olives and sour cream, if desired.

Chili Crusted Black Bean Tart

Serves 6

•  1 1/4 cups all-purpose flour
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into bits
• 2 Tbsp ice water
• 1 medium red onion, chopped
• 1 bay leaf
• 2 cups canned black beans, rinsed and drained
• 1 cup refried black beans
• 1 Tbsp plus 2 tsp olive oil, divided
• 1 (10 oz) package frozen corn, thawed
• 1 red bell pepper, chopped 
• 1/2 cup cilantro, cleaned and chopped
• 1 3/4 cups coarsely grated Pepper Monterey Jack 
• 1 can chopped jalapeños, drained
• 1/2 cup green onion, chopped
• 1 cup plus 2 Tbsp sour cream, divided
• 2 tsp fresh lime juice or to taste

Preheat oven to 350°F.  Combine 1 cup sour cream and lime juice until well blended.  Refrigerate.

Combine the first five ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press onto bottom and sides of a 10-inch tart pan. Chill 15 minutes, or until firm. Line shell with foil and fill with rice or pie crust weights. Bake shell until edge is set, 8 to 10 minutes. Remove foil and rice and bake 10 minutes more, or until golden. Cool. 

Heat 2 teaspoons olive oil over medium high heat, adding the onions and bay leaf and sautéing until tender. Add 2 cups canned black beans and sauté for 2-3 minutes. Remove from pan, discard bay leaf, and place in a large bowl. Set aside. Heat the additional 1 tablespoon olive oil. Add the corn and sauté over high heat for about two minutes.  Salt and pepper to taste. Add corn mixture to the beans, along with the bell pepper, cilantro, cheese, jalapeños and green onions. Season again with salt and pepper.

Mix the refried beans with 2 tablespoons sour cream.  Spread evenly onto the cooled crust. Fill with the bean/corn mixture, pressing down gently. Bake for approximately 20-30 minutes, or until cheese is melted.  Cool in pan for 15 minutes. Serve with lime sour cream.

Tuscan Ribollita

Serves 6

• 2 Tbsp olive oil
• 4 oz pancetta or bacon, chopped
• 1 small onion, peeled and roughly chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 garlic cloves, peeled and smashed
• 1 (15 oz) can diced tomatoes
• 3 (15 oz) cans cannellini or white kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 sprig fresh rosemary
• 1 package baby spinach
• 1/2 cup toasted, fresh bread crumbs
• Shaved Parmesan cheese
• Olive oil and red wine vinegar for drizzling

Heat olive oil in a large pot over medium heat. Add the pancetta and onion, sautéing 2-3 minutes.  Add the carrots and celery, sautéing for 3 minutes. Add the garlic and saute approximately 2-3 minutes more. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

Add the spinach and cook for 5 to 7 minutes more. Cool to room temperature.  Before serving, add the bread crumbs to the soup and gently reheat. Serve, drizzled with olive oil, vinegar and shaved Parmesan cheese.

Moroccan Short Ribs

Serves 4-6

• 1 Tbsp dried thyme, crushed
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp black pepper
• 1/2 tsp cinnamon
• 6-8 beef short ribs
• 2 Tbsp olive oil
• 2 cups beef broth
• 1 (16 oz) can garbanzo beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 large onion, cut into thin wedges
• 1 med fennel (anise) bulb, cut into thin wedges 
• 1 cup chopped carrot
• 4 cloves minced garlic
• 1 package roasted garlic flavored couscous
• 1/2 cup slivered almonds, toasted
• 1/3 cup dried currants
• Salt and pepper to taste

In a small bowl mix the thyme, salt, ginger, pepper and cinnamon. Dry off short ribs with a paper towel.  Sprinkle with the spices, messaging into the meat. Heat the olive oil over medium high heat. Brown the short ribs, working in batches to ensure space in between ribs. Drain the fat. Deglaze the pan with a bit of the beef broth, scraping up browned bits. Pour into a 6-7 quart slow cooker.

Layer the remaining broth, beans, tomatoes, onion, fennel, carrot and garlic in the slow cooker, ending with the short ribs on top. Cover and cook on low setting for 8-9 hours or high setting for 4-5 hours.

About 20 minutes before the meal, prepare the couscous according to package directions, adding the almonds and currants to the pot along with the dry couscous. Serve with 1-2 short ribs and a healthy serving of vegetables.

A Season to Celebrate – Festive Finger Foods for Holiday Entertaining

 By Aly Wagonseller

From now until New Year’s Eve, it’s party time, with food, wine and festive cocktails capturing center stage. And, while elaborate sit down dinner parties are certainly an option, many modern day hosts prefer a more casual approach to entertaining; one that allows for informal mingling and a variety of “small plate” offerings that pack a big flavor punch, sans fork and knife fuss.

When planning your finger food extravaganza, a few tips can help keep your stress level to a minimum.  Choose appetizers that can be made ahead of time and either finished with garnishes or heated at the very last minute.  This is especially important since your guests want to spend time with you, and not get the feeling that you’re working the kitchen more than the crowd. For large groups, augment homemade appetizers with store bought cheese and vegetable platters, fresh rolls, antipasto that includes a variety of brined olives and peppers, as well as spiced or savory nuts. Make sure that finger foods are easy to eat, keeping them bite sized and serving with toothpicks when necessary to prevent that stray meatball or two from rolling onto the floor.  Finally, serve enough appetizers, about 12-14 pieces per person, per hour to keep your guests’ appetites satiated and their alcohol content at a responsible level.

We’ve provided some delicious, finger food options that will wow your guests while still allowing you to enjoy their company. After all, good food, holiday cheer and spending quality time with friends and family are what this season is all about.     

Cranberry, Pecan and Rosemary Brie en Croute

Serves 12

• 1/3 cup cranberries
• 1 sheet Pepperidge Farm Puff Pastry 
• 1 egg
• 1 Tbsp. water
• 1/4 cup chopped toasted pecans
• 1/4 cup honey
• 1/2 tsp. chopped fresh rosemary
• 1 (13.2 oz) round Brie cheese
•  Serving crackers

Soften cranberries by mixing them with ½ cup hot water in a small bowl.  Let stand for 1 minute, drain and pat dry. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Transfer pastry to a parchment paper lined baking sheet. Stir the cranberries, pecans, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese, seam-side down, onto the baking sheet. Decorate with pastry scraps if desired, then brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

Roast Beef, Arugula and Parmesan Potato Rounds with Lemon Aioli

Makes 30 pieces 

• 1/2 cup mayonnaise
• Zest of one lemon
• ½ tsp. Dijon mustard
• 10 frozen hash brown patties, slightly thawed
• 1 Tbsp. freshly cracked pepper (optional)
• ¼ pound thinly sliced deli roast beef 
• Arugula leaves
• 1/8 pound Parmesan cheese, thinly shaved
• Olive oil for frying

Combine mayonnaise, lemon zest and mustard with a whisk. Refrigerate.

With a 2 inch circular cookie cutter, cut three rounds from each hash brown patty. Heat the oil over medium-high heat in a heavy frying pan. Cook potato rounds until golden, approximately 3-4 minutes per side.  Remove from pan and blot slightly on a paper towel. While still hot, roll edges in freshly cracked pepper if desired. Place on paper towels and cool slightly.

Cut roast beef into 2 inch wide strips.  Place one or two arugula leaves and one or two slivers of shaved Parmesan cheese along the edge of the beef. Roll the roast beef around the filling, forming individual cylinders. 

Assemble by placing a dollop of the lemon, mayonnaise mixture in the center of each potato round.  Top with roast beef rolls.  Garnish with additional shaved Parmesan and cracked pepper if desired.

Cranberry, Crab Meat and Cream Cheese Tartlets

Makes 15 pieces

• 1/2 cup Ocean Spray whole berry cranberry sauce
• 1/3 cup cream cheese, softened
• 1/4 cup minced crab meat
• 2  Tbsp. green onion, white and green parts, sliced
• 15 Pre-made phyllo cups, thawed

Heat the oven to 375°F.    

Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth. In a separate bowl, combine cream cheese, crab meat and green onion.

Fill each shell with about 1 tsp. of the cream cheese mixture. Top with 1/2 tsp. of the cranberry sauce. Bake for 10 minutes or until heated through.

 Linguica Sausage and Shrimp Skewers with Smoky Paprika Dipping Sauce

Makes 30 pieces

• 1/2 cup mayonnaise
• 1/4 tsp. ground cumin
• 5 ½ tsp. smoked paprika, divided
• 3/4 cup olive oil
• 4 large garlic cloves, pressed
• 2 Tbsp. fresh thyme, chopped
• 4 tsp. sherry wine vinegar
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dried crushed red pepper
• 30 uncooked, medium size shrimp, peeled & deveined
• 1 (13 oz) pkg. cooked Linguica sausage, cut into 1-inch-long pieces  
• 30 2-layer sections of red onion wedges
• Nonstick vegetable oil spray

Make the dipping sauce by combining mayonnaise, cumin and ½ tsp. of smoked paprika. Refrigerate.

Whisk together the olive oil, garlic, thyme, remaining paprika, vinegar, salt, and black and red peppers until combined.  Place shrimp and sausage slices into separate, one gallon sized, resealable plastic zipper bags. Divide the oil mixture between the two bags and marinate in the refrigerator for at least one hour, longer if desired.

Heat a grill pan sprayed lightly with cooking spray over medium high heat.  Grill the onion wedges until slightly charred but not wilted. Remove from pan and set aside. Grill the sausage until heated through, set aside. Finally, grill the shrimp until slightly opaque.

Skewer one of each item onto a small, decorative skewer.  Serve with smoked paprika sauce.

Harvest in the Kitchen – The Flavors of Fall

 By Aly Wagonseller

As the days get shorter and searing temperatures tumble, the crisp nights of autumn beckon meals filled with warmth, substance and the bountiful flavors of fall.  Vibrant acorn and butternut squash, juicy pears, tart apples, ruby red pomegranate seeds and cranberries, and the star–mellow pumpkin–speak volumes to the season; their colorful appearance and savory flavors satisfying our palates from entrée to dessert.  

Yet, with all the abundant squash, root vegetables and fruit in the produce department, fall cuisine can be time consuming in the peeling and chopping department. While this may not be a problem for weekend cooking, in fact for some it can be very therapeutic, what about during the week when a quick, yet substantial meal is still in order? A few tricks can save a lot of time.

One of the best ways to get in and out of the kitchen in a flash is by using pre-chopped ingredients.  Found in most grocery or specialty stores including Trader Joe’s, prepackaged sliced apples and cubed squash are huge time savers, allowing for very little prep time, yet maintaining fresh flavor.  Frozen squash puree is also a wonderful alternative, especially in soups, as this eliminates the need for blending. Fruits like pomegranates can be especially challenging, with prepackaged seeds being a costly alternative that may not be worth the expense.  No need to omit them.  Cut a fresh pomegranate in half and, holding the cut side down over a bowl to catch the seeds, gently tap the outside of the fruit with a rolling pin. No broken seeds or juice all over the countertop!

Autumn is a wonderful time to cocoon in a cozy kitchen. And with recipes that include a delicious Harvest Soup, Creamy Pumpkin Pasta Bake, and an earthy Autumn Fruit Crumble, you can serve your family meals that warm the soul any day of the week.     

Sweet and Savory Sausage Stuffed Acorn Squash

Serves 8

4 small acorn squash

1 1/2 tbsp. butter

1/2 cup diced red bell pepper

2 large green onions, thinly sliced                                                                                                                                                                           4 cremini mushrooms, coarsely chopped                                                                                                                                                         3 tbsp dry roasted pistachio nuts, chopped                                                                                                                                                      3 tbsp. craisins

1 pound bulk breakfast sausage

1 cup seasoned stuffing croutons, slightly crushed

1/2 cup canned beef broth

1/2 teaspoon pepper

1/4 teaspoon salt, optional

2/3 cup light molasses

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from the center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer on parchment or foil lined 15x10x2-inch baking dish. Set aside.

Melt butter in a heavy, nonstick skillet over medium heat. Add bell pepper, green onions and mushrooms, sautéing until tender, about 3 minutes. Transfer to large bowl and cool. Mix in sausage, stuffing cubes, pistachios, craisins, broth, pepper and salt. Divide mixture into eight portions, approximately 1/3 cup, mounding the portions into the center of each squash ring. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash is tender and sausage is cooked through, about 30-35 minutes.

Harvest Soup with Pancetta and Gruyère Croutons 

Serves 8

 ¼ cup plus 2 tbsp. butter, divided                                                                                                                                                                         4 slices pancetta, chopped

1 large onion, finely chopped

4 large garlic cloves, chopped

3 cans low-salt chicken broth

4 cups butternut squash, peeled and cut into 1-inch pieces

4 cups acorn squash, peeled and cut into 1-inch pieces                                                                                                                               1 red apple, diced

2 1/4 tsp. minced fresh thyme, divided

2 1/4 tsp minced fresh sage, divided

1/4 cup whipping cream

1 baguette bread loaf, cut into 24, ¼ inch slices

1 cup grated Gruyère cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

 In a large pot over medium heat, sauté pancetta until crisp. Remove from pan and drain on paper towel.  Leaving 1 tsp. of pancetta fat in the pan, add ¼ cup butter, heating until melted.  Add apple and onion and sauté for five minutes. Add garlic and sauté until tender, about 5 more minutes. Add broth, squashes and 1 ¼ tsp. each of the thyme and sage. Bring to a boil then reduce heat and cover, simmering until squash is very tender, about 20 minutes.

Meanwhile, preheat broiler. Butter 1 side of each bread slice with remaining butter. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn slices over and sprinkle with cheese and remaining herbs. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Set aside.

Working in batches, puree soup in blender. Return to pot and stir in cream, Simmer until slightly thickened. Ladle into bowls, garnishing with pancetta, croutons and freshly ground pepper. 

 Autumn Fruit Crumble with Cinnamon Whipped Cream

Serves 8 

2/3 cup plus 1 ½ tsp. sugar, divided

3 tbsp. plus ½ cup flour, divided

2 tsp. ground cinnamon, divided

1/2 tsp. ground nutmeg                                                                                                                                                                                            ¼ tsp. salt

4 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices 

2 large ripe pears, peeled and cut into 1/4-inch-thick slices 

¾ cup craisins                                                                                                                                                                                                                              1 tbsp. fresh lemon juice

½ cup (one stick) unsalted butter, room temperature                                                                                                                                  1 ¼ cups rolled oats

½ cup packed golden brown sugar

2/3 cup toasted pecans, chopped

1 2/3  cup chilled whipping cream

¾ tsp. vanilla

Preheat oven to 375°F. Butter a 13×9 or 11×7 inch glass or ceramic baking dish. Mix 2/3 cup sugar, 3 tbsp. flour, 1 tsp. cinnamon, and nutmeg in large bowl. Add apples, pears, and craisins; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.

Stir together oats, flour, salt, brown sugar and pecans. Blend in butter with fingertips, mixing until mixture forms small clumps.  Scatter over fruit mixture and bake until juices are bubbling and topping is golden brown, about 40 minutes. Cool about 20 minutes.

Meanwhile, beat whipping cream, remaining 1 ½ tsp. sugar, vanilla and cinnamon until soft peaks form.  Serve over crumble along with vanilla ice cream if desired.

Creamy Pumpkin Pasta Bake

Serves: 8

1 pound sweet Italian sausage                                                                                                                                                                            3/4 cup chopped onion                                                                                                                                                                                              1 tbsp. minced garlic                                                                                                                                                                                                    1 tsp. red pepper flakes                                                                                                                                                                                              2 tbsp. oil                                                                                                                                                                                                                          1 (15-ounces) can pumpkin puree                                                                                                                                                                         1 1/2 cups chicken stock                                                                                                                                                                                            2 tsp. fresh sage leaves, chopped                                                                                                                                                                            2 tsp. salt                                                                                                                                                                                                                      1/2 cup heavy cream                                                                                                                                                                                                 ¾  pound ziti pasta, cooked al dente                                                                                                                                                                    2 tbsp. fresh parsley leaves, chopped                                                                                                                                                                  1 cup freshly grated Parmesan  

 Butter (8) 8-ounce ramekins. In a large, deep skillet, cook sausage over medium heat until crumbled and brown. Remove from skillet, drain on paper towels and set aside. Discard all but 2 tbsp. of the sausage fat from the skillet, adding the oil and heating over medium heat until hot. Add onion, garlic and crushed red pepper flakes, cooking and stirring until soft; about 3 minutes. Stir in pumpkin puree, chicken stock, sage and salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage and simmer until creamy and slightly thickened.

 Add cooked pasta to the skillet and gently toss to coat. Mix in parsley. Divide between prepared ramekins. Sprinkle with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Burgers with a Twist

By Aly Wagonseller

Burgers have certainly come a long way, with gourmet restaurants and celebrity chefs elevating this humble American staple to something much grander than just seasoned ground meat on a Wonder Bread bun. And we certainly can’t ignore the efforts of the home cook. Especially those grilling pioneers who annually stuff, top and dress their burgers with concoctions worthy of winning the $100,000 grand prize offered at such contests as Sutter Home Winery’s Build a Better Burger Contest. Let’s face it–bland burgers are, well, bland. Summer’s the perfect time to give your backyard burgers some much needed bling.

Stepping outside of the hamburger box is easier than you might think; it starts with the meat–or lack thereof.  While ground beef with a higher, 80/20 fat content makes a tasty patty, having your butcher freshly grind a gorgeous sirloin or rib eye steak, or a tasty hunk of brisket, makes for something extraordinary.  Lighten your caloric intake by choosing a mixture of dark and white ground turkey or chicken meat, fresh or canned salmon or even tuna. Better yet, go the vegetarian route, chocking your burger full of healthy produce and grains that add up to exceptional flavor, without all the fat.

But don’t stop there. Keep those creative, burger juices flowing by switching up toppings and bun options.  Slather on chipotle tarter sauce, mint riata, sweet and spicy barbecue sauce or tarragon spiked mayonnaise. Ditch iceberg lettuce and raw onion, adding sophisticated crunch via organic microgreens, arugula and caramelized onions instead.  Break the white bread trend and surround your burger with interesting textures and flavors found in focaccia rolls, pita bread, Tandoori naan or brioche.  The possibilities are endless, and one thing’s for sure…boring burgers will become a thing of the past.

Veggie Burgers with Mint Riata Dressing

Serves 6

• 1 (7 oz) container plain Greek yogurt
• 2 Tbsp. fresh mint, finely chopped
• 2 Tbsp. fresh cilantro, finely chopped
• 1 1/4 tsp. grated lime peel
• 6 large cremini mushrooms 
• 2 scallions 
• 1/2 red bell pepper
• 1/2 cup chopped fresh spinach 
• 1 carrot, peeled and grated
• 1 small sweet potato, peeled and grated
• 3 Tbsp. olive oil
• 3/4 cup fresh corn kernels   
• 2 cloves garlic
• 1½ tsp. cumin
• ¼ tsp. cayenne pepper
• 1 egg white
• Salt and pepper
• 1 cup brown rice, cooked
• 1/2-1 cup panko bread crumbs
• Pita bread or Tandoori Naan
• Coarse kosher salt

Mix together yogurt, mint, cilantro and lime peel.  Refrigerate.

In a food processor, pulse together mushrooms, scallions and red pepper until finely chopped, but not liquified.  Separately pulse the spinach, carrot and sweet potato until finely chopped; set each aside.

In a large skillet, heat 1 Tbsp. oil over medium high heat. Stir in corn, along with the mushroom mixture, cooking for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in rice and enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate lined with parchment or wax paper. Chill for at least 1 hour.

Heat remaining olive oil in a non-stick skillet and cook veggie burgers until golden on each side. Serve with mint riata in pita or naan, garnishing with grilled vegetables or shredded lettuce if desired.

Fresh Salmon Burgers with Tarragon Aioli

Serves 4 

• 1 cup + 3 Tbsp. mayonnaise
• 1/4 cup sour cream
• 8 green onions, chopped and divided
• 2 Tbsp. small capers, drained
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. fresh tarragon, chopped 
• 2 tsp. Dijon mustard
• 2 tsp. prepared white horseradish
• 1 pound skinless salmon fillet
• 1/2 tsp. salt
• 1/2 tsp. pepper
• ½ cup panko breadcrumbs
• 1-2 Tbsp. butter
• Focaccia rolls, split and toasted
• Tomato
• Radicchio leaves

   

Combine 1 cup mayonnaise, sour cream, 4 green onions, 1 Tbsp. each of the capers, lemon juice and tarragon, and 1 tsp. each of the mustard and horseradish. Chill.

In a food processor, gently pulse the salmon until finely chopped, making sure not to over process. Place salmon in a large bowl and mix with the remaining green onions, capers, lemon juice, tarragon, mustard and horseradish.  Add the remaining 3 Tbsp mayonnaise and season with salt and pepper. Mix breadcrumbs into salmon mixture. Form into four 1-inch thick patties.

Melt butter in large, non-stick skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side. Serve on toasted rolls, dressed with the mayonnaise mixture, tomato and radicchio.  

Coffee Rubbed Texas Cheeseburgers

Serves 8

• 1 Tbsp. freshly ground coffee
• 2 tsp. brown sugar, packed
• 2 tsp. freshly ground black pepper
• 1/2 tsp. ground coriander
• 1/2 tsp. dried oregano
• 1/2 tsp. fine sea salt
• 8 slices applewood-smoked bacon
• 1 pound ground chuck 
• 1 pound ground sirloin 
• 8 slices smoked Gouda or Provolone cheese 
• 8 potato or brioche hamburger buns, buttered and toasted
• 8 slices red onion
• 8 slices tomato
• Bottled spicy barbecue sauce

Mix coffee, sugar, pepper, coriander, oregano and salt in a small bowl.  Set aside.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger.

Prepare barbecue (medium-high heat). Sprinkle 1 tsp. coffee rub on top side of each burger. Place burgers on grill rack rub side down. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Serve on toasted buns with onion, tomato and barbecue sauce.   

Southwestern Turkey Burgers with Chipotle-Chili Tartar Sauce  

Serves 4-6

• 3/4 cup mayonnaise
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. minced red onion
• 2 Tbps. chopped fresh dill
• 1 Tbps. canned chipotle chilies 
• 1 Tbsp. capers, drained
• 1 1/2 pounds ground turkey
• 1/2 cup finely crushed tortilla chips (crushed in re-sealable plastic bag with mallet)
• 6 Tbsp. chopped cilantro
• 1 egg
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. ground black pepper
• Whole wheat hamburger buns, toasted
• Red onion slices
• Tomato slices
• Arugula or shredded lettuce
• Pepper Jack cheese (optional) 

Whisk first 6 ingredients in small bowl. Season with salt and pepper. Cover and chill.

Prepare barbecue (medium heat).Combine turkey, tortilla chips, cilantro, egg and spices. Form into 1/2-inch thick patties. Grill burgers until cooked through, about 5 minutes per side, adding cheese about 3 minutes prior to end of cooking. Spread 1 Tbsp. sauce on bottom half of each bun. Top each with 1 burger, then 1 more Tbsp. sauce. Serve with onion, tomatoes and arugula or shredded lettuce.  

Parsley, Sage, Rosemary & Thyme -Cooking with Herbs

By Aly Wagonseller

There’s no better way to add flavor to food, without the addition of salt or added fat, than by tossing in a handful of garden fresh herbs. From the woodsy essence exhibited by an earthy sprig of rosemary, to the licorice undertones so prevalent in the leaves of the tarragon plant, fresh herbs have a way of elevating the simplest of dishes from plain Jane average to vibrant, palate pleasing perfection. 

Still, with the wide array of distinct seasoning that each species maintains, it can be easy to go overboard, using competing or overpowering flavor combinations that result in an unpalatable forest on your plate. You must first know what you’re working with, using pungent varieties more sparingly, and experimenting with flavors that your family finds appealing. 

Basil – One of the most widely used herbs in Italian cuisine, basil has a distinctively peppery, yet sweet flavor profile that’s equally adept as a main salad ingredient as it is in pestos or sauces. Care must be taken that basil is eaten when extremely fresh, as it can become bitter if prematurely chopped.

Parsley – Much more than a pretty garnish, parsley, especially the Italian flat leaf variety, adds a clean, subtle peppery spice that’s perfect for sassing up traditional egg or pasta dishes, as well as adding brightness to creamy dishes that need to lighten up a bit.

Sage – Traditionally used in heavy cream dishes, meats and sausage preparations, sage exhibits a pungent, yet slightly minty flavor that holds up better to heat than most herbs. It’s great when used with creamy sauces and sweet vegetables, including sweet potatoes and squash.

Thyme – Used in many Mediterranean dishes, thyme has a lemony spiciness that marries well with a variety of other herbs, including parsley and rosemary. Wonderful on roasted chicken or roast, the leaves should be peeled from the stock before chopping.

Regardless of what might become your “go to” herb combination, remember that dried herbs are much more concentrated than fresh, about  3/4 to 1 teaspoon dried being the equivalent of  2 to 4 teaspoons of fresh.  Use fresh whenever possible, storing them loosely wrapped in a damp paper towel placed inside a Ziplock bag filled with air. And try growing your own! It makes for a fast and convenient way to snip flavor into your next meal!

Bacon-Herb Wrapped Pork Tenderloin

Serves 4

 1 head garlic, top sliced off

3-4 tbsp olive oil, divided

2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

Salt and freshly ground black pepper

1 tbsp chopped fresh rosemary

12 fresh sage leaves, chopped

1 tbsp chopped fresh thyme

12 1/4-inch thick slices bacon

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tbsp olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top of each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Preheat oven to 375 degrees F. Heat remaining oil in a medium skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.   Recipe courtesy Bobby Flay.

Chicken and Tabbouleh Salad

Serves 6-8

1 1/2 cups boiling water

1 cup bulgur wheat

1/4 cup freshly squeezed lemon juice (2 lemons)

Olive oil

Kosher salt

2 chicken breasts, bone in, skin on

Freshly ground black pepper

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (2 bunches)

1 cup chopped fresh flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced

2 cups halved cherry tomatoes

 Preheat the oven to 350 degrees F.

 In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 tsp of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.

Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the bulgar wheat / lemon mixture. Add the scallions, mint, parsley, cucumber and tomatoes. Season to taste and serve immediately, or cover and refrigerate. The flavors will improve as it chills.  Recipe courtesy of Ina Garten.

Rosemary Shrimp with Mint Pesto Dipping Sauce

Serves 4

1/2 cup pine nuts, toasted

5  chopped garlic cloves, divided

2 tbsp (packed) feta cheese

2 tbsp (packed) Parmesan cheese

1 tbsp coarsely chopped jalapeño 

1/2 tsp salt

1/2 tsp black pepper

2 cups (packed) fresh mint leaves

5 tbsp fresh lemon juice, divided

1/3 cup + 2 tbsp extra-virgin olive oil, divided

24 large uncooked shrimp, peeled, deveined, tails left intact

1 tbsp chopped fresh parsley

24 4-inch-long woody rosemary sprigs

For mint pesto, combine nuts, 3 cloves garlic, cheeses, jalapeño, salt and pepper in a food processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Mango-Radicchio Caprese with Basil Vinaigrette

Serves 4

1/3 cup chopped fresh basil plus 8 whole large basil leaves

3 tbsp extra-virgin olive oil

2 tbsp white balsamic vinegar

8 radicchio leaves, thick ends trimmed

2 large mangoes, peeled, halved, thinly sliced

8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

 Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.

Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette.  Recipe from Epicurious.com.