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PRINCIPLE #2: RECIPES

RASPBERRY TOMATO SALAD

  • Fresh yellow or orange tomatoes, sliced
  • Fresh basil, cut into narrow strips
  • sweet onions or white onions
  • assorted peppers, hot and sweet
  • olive oil
  • raspberry vinegar
  • salt and pepper to taste
  • Arrange tomatoes on a salad plate. Top with fresh basil. Saute onions and peppers in skillet till just tender season with salt and pepper. Add raspberry vinegar let steam then top tomatoes with mixture.

PANINI

  • 3 ounces goat cheese or fontina
  • 4 slices bread
  • 8 thin strips marinated roasted peppers
  • 8 marinated mushrooms
  • To roast and marinate peppers: Cook on the grill or in 450 degree oven till blackened. Peel off blackened skin then marinate in garlic vinegar or vinaigrette of choice.
  • To marinate mushrooms: Wash mushrooms and trim stems. Saute in oil till just tender. Add a splash of red wine to skillet and allow it to be absorbed by the mushrooms.
  • Assemble Panini as you would a grilled cheese sandwich. Cook either in a skillet or in a sandwich griddle.

MELON DREAMS

  • assorted summer melons
  • mint
  • frozen yogurt or ice cream
  • feta
  • For contrasting flavors: Mix slices of sweet watermelon or cantaloupe with the salty slices of feta.
  • For a summer pick me up: Add chopped mint leaves to chunks of assorted melons. Mix super sweet melons with less sweet varieties. Toss in other summer fruits for color and flavor.
  • For light summer dessert: add a dollop of frozen yogurt or a scoop of ice cream to sliced cantaloupe.

GREEK FRITTATA

  • 1 1/2 T olive oil
  • 2 bunches spinach or 10 oz frozen spinach
  • salt and pepper
  • 4 garlic cloves, minced
  • 1 roasted red pepper, chopped
  • 2 scallions, diced
  • 3 oz feta
  • 1 t rosemary
  • 8 eggs, beaten
  • 1 oz parmesan
  • Saute onions and garlic in oil in a heavy cast iron skillet. Add peppers and spinach and cook till spinach is wilted. Add rosemary and salt and pepper. Mix feta with eggs and stir into skillet. Let cook over low heat until sides look set. Sprinkle with parmesan and place in oven at 375 degrees for 20 minutes until frittata is set. Serve warm and top with tomato or mango chutney.

INDIAN RICE

  • 3 c rice
  • 6 c water
  • 1/2 t salt
  • 1/2 t turmeric
  • Place all ingredients in a saucepan and cover with a lid. Let rice come to a boil then turn heat down and continue cooking until all liquid is absorbed. Uncover only after rice is finished cooking.
  • 1 pascilla pepper, (or similar mildly hot pepper) diced
  • 3 scallions, diced
  • 1/2 T mustard seeds
  • pinch crushed red pepper
  • salt and white pepper to taste
  • 1/2 c chopped almonds
  • 1/3 c currants
  • 1 T vegetable oil
  • Saute all ingredients, except currants, in oil till just tender. Stir through rice and add currants.

SMOKY BURRITOS

  • 8 oz mushrooms, sliced
  • 2 red peppers, chopped
  • 1/2 onion, sliced
  • 1 zucchini, sliced in half moons
  • 1 chilpotle pepper, minced (smoked jalapenos, found in the Mexican food section of most grocers)
  • 2 T vegetable oil
  • 4 oz smoked gouda, grated
  • nonfat yogurt
  • cilantro, chopped
  • flour tortillas
  • In a skillet, saute the onions till tender. Add mushrooms and saute till tender. Add remaining vegetables and chipotle pepper. Saute till vegetables are just tender. The chipotle pepper will add a hot smoky flavor to the vegetables. Remove vegetables from skillet and place in a bowl. Add cheese and stir through. Fill a flour tortilla with some of the vegetables along with a dollop of yogurt and chopped cilantro. Fold the tortilla over the vegetables and briefly sear in the hot skillet to melt the cheese and seal the edges of the burrito around the filling. (If the burrito sticks to the skillet, you may need to add a bit of butter or oil to the skillet. Using a well-seasoned cast iron skillet may prevent this from happening).
  • Feel free to alternate the vegetables in this dish to suit the season. Eggplant has a similar chewy texture as the mushrooms and is a nice combination with soft/crisp vegetables as squash or peppers. Summer tomatoes, spinach or avocados are all good seasonal choices. Remember the flavor comes from the cheese and the chipotle pepper.

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