Here comes Zucchini

The vegetable so prolific, its name is plural.  What to do with all of it? How to do it so people are enchanted by plain old zucchini.  Try these easy, very tasty recipes.

Kolokithokeftedes

These zucchini fritters or pancakes if you prefer, may be my new favorite summer find. Nothing beats the heat like earthy Greek food and this recipe has the usual cooling suspects: mint, feta, lemon juice, yogurt--all working for zucchini. The recipe actually calls for deep frying the fritters but I've been baking them at high heat for a similar, less greasy effect, less messy and cooler in the kitchen. You can make them bite-sized to pass around with cocktails, slightly larger to go with baked fish, or lunch sized. You can serve hot or at room temperature. You serve them with Greek yogurt or better yet, tsatsiki.

2½ lbs zucchini, grated

1 red onion, grated

2 spring onions, finely chopped

2-3 tbsps fresh mint, finely chopped

2 eggs

1½ cup feta cheese, grated

salt and freshly ground pepper

2 cups fine breadcrumbs

2 tbsps extra virgin olive oil

2 tbsps parsley, finely chopped

oil for cooking

Use a grater to grate the zucchini and place them in a colander with some salt. Squeeze them with your hands to get rid of the excessive water. Leave them for 30 minutes and squeeze them again.

   Into a large bowl add the other ingredients and mix well with your hands, until combined and the mixture is firm enough to make balls or patties. Add breadcrumbs as needed.
    To fry: In a pan, add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat.  Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the kolokithokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra oil.

        A healthier alternative is to bake patties. Preheat the oven to 425º, oil the bottom of a baking tray and form patties with your hands. Place on the baking tray and brush the top with some olive oil. Bake for 10 minutes, then flip and bake another 10-15 until all patties are nicely brown. Serve hot or room temp with fresh cold yogurt or tsatsiki.

Moving into a more Spanish mode, with a recipe I published last year. It's great with roasted chicken or boiled lobster.

Zucchini flan

 

1 ½ pounds zucchini, thinly sliced

 Salt and pepper

4 eggs

2 ½ cups milk or half-and-half

 Pinch of grated nutmeg

1 tsp chopped thyme

 A few torn basil leaves

2 tbsp butter for greasing baking dish

4 oz grated cheese, such as Gruyère or Cheddar

Heat oven to 375º. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.

Beat eggs and milk with 1/2 tsp salt, then add nutmeg, thyme and basil leaves.

Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.

Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

From England

Spring/summer Vegetables with Lemon Bechamel

½ lb podded broad beans, fresh or frozen
1¾ lb baby blue and Yukon gold potatoes
2 tbsp olive oil
Salt and black pepper
2 leeks, cut in half lengthways, then into 1/2” pieces
7 small zucchini, cut in half lengthways
1 lb asparagus, woody ends trimmed
¼ lb sugar snap peas, cut in half lengthways
2 garlic cloves, peeled and thinly sliced
1 tsp tarragon leaves, roughly chopped
1 tbsp mint leaves, roughly shredded
For the lemon béchamel sauce
2 ½ tbsp unsalted butter
2 ½ tbsp flour
1½ c whole milk
2 egg yolks
3 strips shaved lemon skin, plus 2 tbsp lemon juice
¼ c Parmesan, finely grated

Start with the béchamel. Put butter and flour in a small saucepan on a medium-low heat. Stir for two to three minutes, until the butter has melted into the flour and the mixture comes together into a paste. Gradually add the milk to the roux, whisking continuously until smooth and combined, then add the egg yolks, lemon skin and 1/8 teaspoon of salt. Whisk six to seven minutes, until thick and smooth, then take off the heat, stir in the lemon juice and half of the Parmesan, and cover with Saran wrap. Make the film to touch the surface of the sauce so it prevents a skin from forming.

Heat the oven 425º. Bring a medium saucepan of salted water to a boil, and blanch the broad beans for a minute. Scoop out the beans with a slotted spoon and transfer to a bowl of cold water to stop them cooking. Add the potatoes to the boiling water and cook until the tip of a sharp knife goes in easily, then drain.

Drain and peel the beans. Put the potatoes in a large bowl and lightly crush them with the back of a spoon. Mix in two tablespoons of oil, a third of a teaspoon of salt and plenty of pepper, and spread out on a large, high-sided roasting tray or ovenproof dish that you’re happy to bring to the table. Roast for 10 minutes, until just starting to brown.

Mix the leeks with a tablespoon of oil, 1/8 teaspoon of salt (a large pinch) and plenty of pepper. Stir through the potatoes and roast for five minutes. Mix the zucchini, asparagus, sugar snaps and garlic with a tablespoon of oil, ¼ teaspoon of salt and plenty of pepper. Stir through the potatoes and leeks until everything is evenly distributed and roast for another five minutes.Sprinkle the broad beans over the top, spoon on the béchamel (discard the lemon skin at this stage) and sprinkle with the remaining Parmesan. Roast for a final 10 minutes, until golden brown on top, sprinkle over the tarragon and mint, and serve at once.

 For a taste of India

Aloo Dum with Zucchini

(Serves 2)

2 ¼ lbs potatoes, diced,

2 tbsp oil,

2 fat cloves of garlic, finely chopped,

1 onion, sliced,

1 red chili, finely sliced, or pinch of dried,

½ tsp turmeric,

1 tsp cumin,

Pinch of salt,

1 lb chopped tomatoes,

1 large zucchini, thinly sliced

Few sprigs of fresh cilantro

Put the potatoes in a saucepan, cover with water, bring to a boil, lower heat and simmer until just starting to get soft. They should resist a fork slightly – you'll carry on cooking them later. Drain.

Heat oil in a large pan and add onion, garlic and potatoes. Add the spices and cook over medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.

Add zucchini, pour over the tomatoes and simmer for at least 15 minutes to allow the flavors to develop. Garnish with finely chopped cilantro. Add a dollop of plain yogurt if you want to cool it down. 

Mexican Zucchini Strata

 Here is a dream come true: a very tasty, inexpensive, unusual and easy way to use zucchini! The components of this surprisingly flavorful and rich dish, my version of a Diana Kennedy original, can be made ahead and assembled to bake just before you’re ready to eat.  It’s best fresh from the oven.

Serves 6-8

3 medium/lg zucchini (1½ lbs)

1½  tbsp corn meal

2½ tbsp butter

6 oz shredded cheese (Jack, Muenster or Mozzarella, like that) room temp.

3 large eggs, separated,

¼ tsp salt

4 Poblano peppers

1 medium onion

3-4 tbsp corn or olive oil

2 lg or 3 medium ripe tomatoes

2 garlic cloves

½ tsp sea salt

pinch of cinnamon

Heat oven to 350º. Use ½ tbsp butter to butter a 2-quart casserole dish. Sprinkle on the corn meal

Core and seed the Poblano peppers, then slice them into ½” wide strips that aren’t longer than 3”.

Slice the onion into the thinnest rings possible.

Heat the oil in a small covered skillet or sauté pan over medium heat. Add onions, lower heat slightly and cook without browning 3 minutes or until onions start to soften.  Add peppers and continue cooking another 3-4 minutes, shaking the pan from time to time so nothing sticks.

While this is happening, puree the raw tomatoes (skins on is okay) and garlic.

Add to the pepper pan with the sea salt and continue to cook over medium low heat about 15-20 minutes until the sauce is not watery. Cool as much as possible.

While this is happening, slice the zucchinis as thinly as you can. Put them in a pot of boiling salted water and cook until just tender, maybe 3-4 minutes. Do not get them soft or mushy. Drain well and cool as much as possible.

Whip the egg whites into very stiff peaks. Add ¼ tsp salt and then the egg yolks, one by one, beating to keep the whites stiff. 

Cut 2 tbsp butter into tiny bits.

To assemble the strata or layers:

Make an even layer of zucchini on top of the cornmeal.

Cover this with ½ the tomato pepper sauce.

Cover this with 2 oz, or 1/3, of the cheese.

Cover this with 1/3 of the beaten eggs.

Sprinkle a few butter bits on top.

Repeat this format one more time.

 For the third layer:

Make a layer of zucchini.

Cover this with the remaining egg mixture.

Sprinkle on the remaining butter bits.

Top with the remaining 2 0z cheese.

Sprinkle the top very very lightly with cinnamon.

Bake at 350º about 30 minutes until the eggs are set, the cheese is melted and the top is nicely browned.  Eat right away.

And finally, the all-American favorite that's easiest of all to make

Zucchini PIe

 serves 8

4 cups cubed zucchini (that's maybe 3 large zucchini)                             

1 sm onion, peeled and diced                     

4 large eggs                                                

1 tsp dried oregano leaves                          

¼ cup basil leaves, chopped                       

½ cup grated Parmesan or Romano cheese

 1 tbsp fresh parsley, minced

 ¼ tsp salt

 ½ cup corn oil

 1 cup Bisquick

1/8 tsp black pepper

 

Preheat oven to 350º.  Heavily butter or oil (olive oil is okay) a deep-dish 9” pie plate or square baking dish. Mix everything together in a large bowl and pour it into the greased pan. Bake one hour at 350, or less if using a convection oven.  Serve warm with roasted meat or grilled fish, or as a lunch entrée with crusty bread and a tomato salad. Can be reheated in a microwave.

Early Summer Bounty

Whipped up, pulled together lunch for a friend, from scraps and farmers' market veggies in the fridge.

Roasted asparagus with freshly grated Parmesan cheese
Roasted golden beets with blue cheese crumbles, toasted walnuts and red onion
Celery, date, almond salad with fresh mint and Parmesan cheese
Fresh pea hummus (the tastiest healthiest yum of the moment)
Watermelon, feta and Kalamata olive salad with fresh chives and parsley

To roast asparagus or beets, drizzle them lightly with olive oil and a pinch of salt. Place on a lined cookie sheet or toaster oven tray and roast at 450º until soft: asparagus 12-15 minutes depending on thickness of spears, beets 1 hr or more depending on size of the beets.

Fresh pea hummus recipe published last year at this time: basically a bit of onion and garlic sauteed in olive oil, add 1-2 cups freshly shelled peas and enough water or broth or pea water (boil the pods in water for 10 minutes) and cook on medium heat for 3 minutes or until peas are just soft. Drain any excess liquid still in the pot. Add a tbsp goat cheese, salt and pepper, chopped fresh mint and either 1 tbsp tahini sauce or 1/4 c cooked white beans.  Puree in the pot with an immersion blender or put in a processor and whiz.  Super over the top yummy served on fresh baguette with a smear of mascarpone.

Celery date salad posted earlier too.

Been very busy teaching seven year old kids to cook.  Plan to post more helpful material  in another day or two.

Spontaneous combustion

I'm on the run between a Dharma retreat, cooking several meals for the Bhutanese lama leading it, and a panel discussion on Himalayan food for the Museum of Food and Drink. But I still run to the farmers' market. No guarantee what I'll find so no preconceived ideas. Just serendipity. Hopefully anyway.

this week I found a small cauliflower, the last and least in the basket, and a magnificent bunch of red beets. I immediately sauteed the beet greens with fenugreek, garlic and ginger, salt and pepper. I roasted the beets, realized I had some sour cream in the fridge and thought: borscht! Why not. I have all the ingredients at hand: butter to sauté an onion and tsp of dill seed, a grated large carrot, grated cooked beets, a dab of tomato paste, salt, pepper, a tsp of vinegar and vegetable broth. Twenty minutes later, a tbsp of fresh lemon juice and into the bowl with a dollop of that sour cream, a sprinkling of freshly chopped chives.  Hot and hearty.


I could've pureed the borsch to drink it cold from a tall glass. But the weather wasn't right.

I roasted that cauliflower head whole at 450º with olive oil and salt. Had the bright idea to use up sagging parsley by making chimichurri--parsley, vinegar, garlic, crushed chili flakes, salt and pepper plus enough olive oil to  make it a sauce. Painted the cauliflower with the chimichurri for a very colorful and tasty dish.

Quick, easy spontaneous combustion.  May everyone all eat and be well.
Back soon with recipes for a Bhutanese lama.

Rhubarb: if ya got it, flaunt it

Last weekend, a chronically laconic, almost obsessively silent farmer I pass at a particular market happened to have rhubarb prominently displayed, standing up bunched by the pound in a metal bucket. $3 a bunch sent me into reverse. "Just one?" the farmer said drily.

"I'm trying to curb my enthusiasm," I said, surprised this yes/no grunter was actually speaking. "I've learned to love rhubarb and keep buying it to find things to make and I've gone so overboard I have to restrain myself. I'm trying anyway."

"I love rhubarb!" he said with great aplomb. "When we were kids, we used to pick it in the field, pour salt on and eat away.  I should really learn more things to do with it. It's wonderful food."

Who know rhubarb could get a grump going? A sour vegetable make a farmer not sour any more? Well, in his honor, here are a few things to learn to do with rhubarb, a wonderful--and very nutritious tonic food.

 Tomato Rhubarb Sauce (sweet and sour, great on fish)
can serve 6
1 1/2 lbs rhubarb
2 tbsp olive oil
1 1/2 lbs ripe tomatoes, peeled, seeded and chopped OR
 3 c boxed chopped tomatoes
1 c dry red wine
1 1/2 tbsp honey
1 tsp orange zest
1 tsp lemon zest
Pinch of ground cinnamon
Sea salt and freshly ground black pepper

Clean the rhubarb and cut the stalks crosswise into 1 1/2" chunks. Put in a saucepan and just barely cover with water (maybe 3 c). Bring to a boil over high heat, reduce heat to low and simmer uncovered until rhubarb has dissolved into almost puree. If you prefer a chunky sauce, remove a few pieces before they melt and hold them.

Warm olive oil in a sauté pan. Add tomatoes and cook over medium heat, stirring occasionally until they reduce to a thick sauce, about 15 minutes. Add the wine, honey and zests. Blend well.

Blend the rhubarb and tomato purees in one pot and simmer uncovered over low heat about 20 minutes or until sauce is thick and rich. Add back the chunky rhubarb pieces if you saved them.  Season with cinnamon, salt and pepper. Add honey if the sauce is too sour.  Serve over a firm fleshed poached or steamed fish such as sea bass, cod or salmon.

Rhubarb Meringue Pie
from Nigella Lawson
 

Serves 6-8
For the pastry
5/8 c all purpose white flour

3 tbsp unsalted butter, cold and cut into small cubes

½ c orange juice, iced

For the rhubarb and meringue
2 lbs rhubarb, untrimmed weight
Juice of ½ orange

2 extra large eggs, separated
¾ c sugar, plus another ½ c

2 tbsp all purpose white flour
1 ½ tbsp. butter, melted
¼ tsp cream of tartar

To make the pastry: measure the flour into a bowl and add the butter. Put this in the freezer for 10 minutes so it’s very cold. Then put the two in a food processor with the double blade or into a food mixer with the paddle attached, and switch on (at slow to medium speed if you’re using the mixer) until the mixture resembles oatmeal. Add, tablespoon by cautious tablespoon, the iced orange juice. Go slowly, adding iced water if needed. (Remember you will be using the other half of the orange’s juice for the filling, so keep it.)

When the dough can be formed into a ball, stop, roll it into a ball in your hands and then press it into a disc, wrap with clear cling film (Saranwrap) and put in the fridge for 20-30 minutes. Roll it out and line a 9” and deep flan/quiche tin. Put back in the fridge if possible for about another 20 minutes and preheat the oven to 350º. Bake blind until the pastry looks cooked but not brown.Remove from the oven and cool completely. Do not turn off the oven.

Trim the rhubarb and chop it into roughly ½” slices; if the stalks are very wide and chunky then cut them in half lengthways, too. Put them in a saucepan with the orange juice and heat briefly, just until the rawness is taken off them. Remove and drain (but keep the liquid).

Separate the eggs, putting the whites aside for the meringue, and beat the egg yolks in a bowl. In another bowl, mix ¾ c sugar with the flour and melted butter. Add the yolks, and enough of the orangey-rhubarb liquid which came off the rhubarb in the pan earlier to make a smooth and runny paste. Squeeze in more orange if you need more. Put the rhubarb mix in the baked pastry shell and pour the sugary, egg mixture over it. Put in the oven and bake until just set, 20-30 minutes.

Meanwhile, beat the egg whites until they form soft peaks, add most of the remaining sugar and continue to beat until they are glossy. With a metal spoon, fold in the remaining sugar and the cream of tartar. Spoon this over the hot rhubarb pie, making sure it is completely covered and there is no place, no gap where some rhubarb can bubble up through and over the meringue. Use the spoon to bring some of the meringue into little pointy peaks if you like. Sprinkle with about 1 tsp  sugar and put back in the oven for 15 minutes until the peaks are bronzy and brown on top.

Eat it still warm.

Braised Rhubarb

Makes 4 cups

1 ½ lb. rhubarb, trimmed and cut into 2" pieces on an angle
1 cup fresh orange juice
¼ cup honey
½ tsp. kosher salt
8 green cardamom pods
2 star anise
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 ½" piece ginger, peeled and thickly sliced crosswise
Yogurt or vanilla ice cream, for serving

Heat oven to 400°. Mix together rhubarb, orange juice, honey, salt, cardamom, star anise, vanilla bean and seeds, and ginger in a 9" x 13" baking dish. Bake, stirring occasionally, until rhubarb is tender, 14–16 minutes. Let cool to room temperature. Serve over vanilla ice cream.

Salmon with Rhubarb Watercress Salad

1 tbsp juniper berries

1 tsp black peppercorns

2 lightly smoked salmon fillets (if you can't find them, normal salmon is fine)

2 tsp olive oil

1 orange

2 stalks rhubarb, shredded into thin batons

large handful watercress leaves

¼ c extra virgin olive oil

To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 min.

Roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, and spread the crushed juniper mix on top. Heat the grill to medium and cook the salmon for 6-7 min, making sure the rub doesn’t burn.

To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Rhubarb Slaw

Serves 2

Juice of 1 lemon

1 tsp orange juice
1 tsp granulated sugar
Salt and freshly ground black pepper
1 fennel bulb, trimmed so the tough outer stalks are removed
2 stalks of rhubarb
2 large radishes, washed

In a medium bowl, mix the lemon juice with the orange juice, sugar, salt and pepper to your taste. Trim the fennel down to its small innards minus the core. Reserve its fronds.

Using a mandolin, cheese slicer or julienne gadget, slice the rhubarb, radishes and fennel into the thinnest strips you can manage and cut these in pieces. Toss them in the seasoned lemon juice to pickle them slightly.

When ready to serve, add the fennel fronds as garnish.

 

Another Scallion recipe: Chinese

Simplicity itself, Cantonese cooking, from Ken Hom.
I couldn't find the recipe while posting the other day. Sorry.

Steamed Fish with Scallions and Soy

Serves 4
  1+ lb fillets from firm white fish like sea bass or cod, or l whole fish like turbot

1 tsp coarse sea salt or plain salt

2 “ fresh ginger  finely shredded
5-6 spring onions finely shredded
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp peanut, canola or corn oil
2 tsp sesame oil
fresh coriander sprigs, to garnish

If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides and set aside 30 minutes. This helps the flesh to firm up and draws out any excess moisture.

Set up a steamer, or put a rack into a wok or deep pan, and fill it with 2” of water. Bring the water to a boil over high heat. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Lower the plate of fish into the steamer or on to the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish will take 12-14 minutes.

Remove the plate of cooked fish from the pan and sprinkle with the spring onions and the light and dark soy sauces. Heat the two oils together in a small pan. When they are hot and smoking, pour the hot oil on top of the fish and garnish with the coriander sprigs. Serve at once.

 

Show off Spring Onions

Also known as scallions, spring onions are at high tide right now, plump and reasonably cheap. I tend to prefer the organic because the scallion is a bulb. It grows in the ground and what grows down there tends to absorb far more pesticide, fertilizer, fungicide and bacteria that what grows in daylight and air. But take your pick.  Just try to get them with roots attached as this keeps them fresher. H ere are a few ways to enjoy scallions right now--with this caveat: they are an anti-coagulant so those on coagulating medication should stay away.

Korean Scallion Pancakes
serves 6-8

2 c unbleached all purpose flour
2 large eggs, beaten
Sea or Kosher salt
10-12 scallions, halved lengthwise then cur crosswise into 1" pices
2 tsp any vegetable oil (try not to use distinctive olive oil)

Heat oven to 200º. In a large bowl, whisk flour, eggs, 1 tsp salt with 1 /12 c water.
Gently fold in the scallions. Let this batter sit 10 minutes. It should look thick but pourable.

Heat the oil in a 10" nonstick skillet over medium heat. Pour 3/4 c batter into the hot skilled, swirling continually to get the batter to the edges. Use a rubber/silicon spatula to help. Cook 3-4 minutes until golden brown on the bottom. Flip and cook the other side about 2 minutes more until it is also golden brown. Transfer the finish pancake to a baking sheet and keep warm in the oven. Repeat this process, adding oil if necessary.

to serve, cut each pancake into wedges.

Dipping Sauce
1/4 c soy or tamari sauce
1/4 c rice vinegar
1 tbs sesame oil (Asian)
1 tbsp thinly sliced scallions
1 tbs packed dark brown sugar
1 tsp finely grated fresh ginger root
1 lg clove garlic, finely minced or grated
1/2 tsp crushed red pepper flakes

Combine and mix all these ingredients in a small bowl.

Swiss Chard Tart

Serves 6-8

¼ cup extra virgin olive oil
1½ lbs Swiss chard (you can mix red and green, for you need two bunches)
4 scallions, cleaned, sliced lengthwise in half then chopped
¼ tsp salt
1/8 tsp freshly ground or cracked black pepper
1/4 tsp red pepper flakes
1 jumbo egg (or two small eggs)
1 cup grated Pecorino, Parmigiano or Asiago or Pecorino cheese
¼ cup unbleached flour
2 tbsp balsamic or sherry vinegar
1/8 tsp nutmeg
extra scallions for garnish.

Preheat oven to 400º. Oil an 8” spring form pan or quiche dish. Wash the chard and trim away all the thick stems, even up the back of the leaves. Chop the leaves into small ½” pieces.
Heat the olive oil in a large sauté pan over medium high heat. Add the scallions and chard, reduce heat to medium, and sauté, stirring until the chard has wilted.  Add salt, pepper and red pepper flakes. Remove from heat.

  In a medium bowl, whisk the egg. Whisk in the cheese and flour. Stir in vinegar and nutmeg. Combine the cheese mixture with the greens, carefully blending so everything is evenly distributed. Spoon everything into the oiled pan or dish, spreading it evenly, leveling the top.

  Bake 10 minutes at 400º, until  firm. (You might want to put a cookie sheet underneath to catch leaks.) Remove from the oven and cool two minutes before undoing the springform ring.  To serve, cut into wedges and garnish with slices of scallion and black olives.  

Arugula, Date and Plum Salad with Scallions and Mint
sharp and sweet with many textures and colors--and nutrition benefits.
serves 4
Combine 4 large handfuls of arugula, 4 fresh pitted dates chopped, a large and firm black plum pitted and sliced thin, 4 scallions diced, 1 tbsp chopped walnuts, 2 salad turnips quartered and sliced thin for crunch, 1/4 cup shredded Parmesan and 1 tsp minced fresh mint leaves--all tossed together. Dress with 1 tbsp balsamic vinegar, 3 tbsp good fruity olive oil, a small garlic clove smashed, salt and pepper. (Use only as much dressing as you like.)

Jamaican Red Peas and Rice (spicy rice with coconut and red beans)
serves 8 
1 tbsp corn or canola oil
1 garlic clove, minced
3 scallions including greens, thinly diced
2 cups white rice
1 14 oz can coconut milk, shaken
1 tsp dried thyme or 1 sprig fresh
1 small Scotch bonnet chili (you can eliminate if you don't like hot food)
2 13-15 oz cans kidney, pinto or other small red beans , drained
pinch of salt and twist of freshly ground black pepper

In a heavy saucepan with a tight fitting lid, heat oil over medium heat. Add garlic and scallions.
Sauté 2-3 minutes until they are soft. Don't burn. Reduce heat if necessary.

Add rice, coconut milk, 1 c water, thyme, Scotch bonnet pepper if using, beans and salt. Bring to a boil over high heat, stir well, cover tightly, reduce heat to simmer or very low and do not disturb for 20-25 minutes, until all liquid has been absorbed and rice is tender. Add black pepper and more salt if necessary. Fluff and serve.

East Asian Summer Rolls

For the peanut sauce:

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tbsp hoisin sauce

2 tbsp freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 tsp soy sauce

1 tbsp granulated sugar

2 1/4 tsp chili-garlic paste

1 medium garlic clove, mashed to a paste

1/2 tsp toasted sesame oil

Whisk all ingredients together in a medium bowl.

For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

1 bunch fresh mint leaves off the stems

1 bunch fresh basil or Thai basil leaves off stems

16 small fresh cilantro sprigs

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

8 Bibb lettuce leaves, cut in half

Optional: 2 serrano chilies, stemmed, halved, seeds removed, and very thinly sliced lengthwise into 32 strips

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate.

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, Serrano chilies (if using), cucumber, scallions, and lettuce.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.  Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.  Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.