Crudités with Fresh Herb Ranch Style Dip

Serves 6 to 8
 
1 bunch broccoli, cut into florets
One bunch yellow baby carrots, trimmed and scrubbed
1/2 Cauliflower cut into florets
2 cups zucchini cut into matchsticks
2 cups mayonnaise
1 cup sour cream
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
 
1.      Arrange the vegetables on a serving platter and refrigerate. 
2.      In a mixing bowl, whisk together the remaining ingredients.  Cover and refrigerate for at least 4 hours and up to 5 days. 
3.      When ready to serve, place the dip in a bowl, and serve with the vegetables. 
4.      Cook’s Note:  In the dead of winter when herbs are expensive, or non-existent use 1/3 the amount of dried herbs in the dip. 
 

Serves 6
 
1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2.      Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes.  Drain thoroughly and cool. 
3.      Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine. 
4.      Shape the mixture into 1-inch balls and arrange on the baking sheet.  Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown.  Serve warm. 

Serves 4
 
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon chile-garlic sauce
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons vegetable oil
4 chicken breasts, cut into bite sized pieces
1 bunch broccoli, cut into florets
2 torpedo onions, thinly sliced, using the red and tender green parts
Cooked rice, for serving
 
1.      In a mixing bowl, combine the sugar, cornstarch, soy, oyster sauce, chile garlic, ginger, garlic, and 1 tablespoon vegetable oil.  Pour 1/2 of the mixture into a zip-lock bag, add the chicken, seal the bag, and marinate in the refrigerator for at least 2 hours.  Set the rest of the marinade aside. 
2.      In a large wok or skillet, heat the remaining oil, and stir fry the chicken until it is white on all sides, push it to the side, add the broccoli and 1/2 the onions, and stir fry another 3 to 4 minutes, until the broccoli is crisp/tender.  Toss the chicken and broccoli together, add the remaining marinade, and cook until the chicken and broccoli are coated.  Serve over rice. 

Serves 4
 
1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 
2.      In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat. 
3.      Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned.  Remove from the oven. 
4.      Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions. 

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads. 
 
1 bunch torpedo red onions, root end trimmed, and sliced 1/4-inch thick using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 
1.      Combine all the ingredients in a glass bowl and stir to combine.  Refrigerate for at least 4 hours, or up to 24 hours. 
2.      Drain the marinade and refrigerate for up to 5 days. 

Serves 8
 
One head cauliflower, cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
 Freshly grated nutmeg
 Freshly ground black pepper
 cracked or coarse black pepper, for garnish
 
1.      Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray. 
2.      Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender. 
3.      Transfer to a food processor and puree. 
4.      In a saucepan, heat the butter, and whisk in the flour.  Whisking for 2 minutes. 
5.      Slowly add the milk and bring to a boil. 
6.      Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano. 
7.      Season with salt, pepper, and nutmeg.
8.      Pour the mixture into eight 6-ounce ramekins.  Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set. 
9.      Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce. 

Fonduta Sauce
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper
 
1.      In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes. 
2.      Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth.  Keep warm over the simmering water. 
3.      If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.  Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Serves 4
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Grated zest of 1 lemon
Pinch red pepper flakes
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
2 to 3 tablespoons fresh lemon juice
Salt and pepper
 
1.      In a large skillet, heat the oil, add the garlic, zest, and red peppers, and saute for 2 to 3 minutes, don’t let the garlic brown, it should be translucent.
2.      Add the kale, and saute for 3 to 4 minutes, until just wilted.
3.      Add the lemon juice, salt, and pepper, and saute another minute. Serve warm.

Serves 4 to 6
 
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
 
1.      Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. 
2.      Melt the butter and olive oil in a large skillet over medium-high heat.
3.      Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown. 
4.      Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5.      Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6.      Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7.      Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Serves 4 to 6
 
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese

1.      Put the potatoes into a water to cover and bring to a boil.  Simmer for 20 to 25 minutes until tender. 
2.      Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3.      Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4.      In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown. 
5.      Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture.  Stir in the bacon.  Taste for salt and pepper and adjust. 
6.      Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through.  Serve with poultry, pork, or seafood. 

Serves 4
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
2 zucchini or summer squash, grated on the large holes of a box grater (or food processor)
Salt and pepper
 
1.      In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened. 
2.      Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture.  Season with salt and pepper and set aside. 
3.      Do-Ahead:  You can make this 2 to 3 day ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.
 
For the Rice
4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper
 
1.      In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened. 
2.      Add the rice, and toast in the butter and onion mixture. 
3.      Add the wine, and bring to a boil, stirring until the wine is almost evaporated. 
4.      Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate. 
5.      Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6.      Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano.  Season with salt and pepper and serve garnished with the remaining cheese. 

Serves 6

4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.      Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2.      Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell.  Chop the zucchini flesh. Preheat the oven to 350 degrees.
3.      In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion.  Add the zucchini flesh and saute another 3 minutes. 
4.      Add the flour and cook 1 minute.  Gradually add the broth and milk, bringing to a boil.  Season with nutmeg, salt, and pepper.  Remove from the heat, fold in the parsley and Gruyere.
5.      Re-stuff the zucchini with the mixture and sprinkle each zucchini with some of the Parmigiano. 
6.      Do-Ahead:  The zucchini can be refrigerated overnight, bring to room temperature before baking. 
7.      Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown. 
8.      Serve warm. 

Serves 4
This can be meatless, just omit the lamb, and proceed as directed.
 
1 pound Indian eggplant
1/4 cup extra virgin olive oil
1/2 pound ground lamb (or chicken, turkey, beef of pork)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped mint
Salt and pepper
2 cups cooked rice
1 cup crumbled Feta cheese
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2.      Remove the stem end of the eggplant and cut the eggplant in half lengthwise. 
3.      Using a sharp knife, remove the pulp from the eggplant, leaving a 1/2-inch rim on the skin.  Chop the pulp from the eggplant and set aside.  Brush the inside of the eggplant with some of the oil, and sprinkle with salt and pepper.   
4.      In a large skillet, heat the remaining oil, and saute the lamb until it is no longer pink, breaking up any large pieces.
5.      Add the onions, garlic, and oregano to the lamb, and saute until the onion is translucent, about 5 minutes. 
6.      Add the tomatoes and mint, and simmer for 15 minutes, until the sauce is thickened.  Season with salt and pepper.  Add the rice to the sauce and stir to combine.
7.      Stuff the eggplant halves with the mixture, sprinkle with the cheese, and bake for 30 to 40 minutes until the stuffing is bubbling, the eggplant skin should be softened.  Remove from the oven and allow to rest for 10 minutes before serving warm. 

Serves 4
 
1/2 cup vegetable oil
1 pound eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Serves 4 to 6
 
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1/4 cup tangerine juice
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2.In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, over medium-high heat. Do not let it boil. 
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

Serves 6
 
1 1/2 cups pearlized farro
1 bunch baby yellow carrots, tops removed and finely chopped
3 tangerines peeled, segmented, and chopped
2 Persian cucumbers, scrubbed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 
1.      Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool. 
2.      When the farro is cool, add the carrots, tangerines, cucumbers, and arugula. 
3.      In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper. 
4.      Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature. 
5.      If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days. 

This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious. 
 
¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
 Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray. 
2.      In the bowl of an electric mixer, cream together the sugar, and butter until fluffy.  Add the eggs one at a time and beat until combined. 
3.      Add the flour, baking powder and salt.  Beat until smooth. 
4.      Pour the batter into the pan.  Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit. 
5.      Bake for 1 hour, or until a skewer inserted into the center comes out clean.  Cool for 10 minutes, remove the springform, and cool completely.  Sift confectioners’ sugar over the torte when cooled. 

Serves 4 to 6
 
1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche
 
1.      Put the apricots, Moscato, vanilla and sugar into a Dutch oven.  Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender.  Remove the apricots from the liquid, boil the liquid down until it is reduced by half.  Cool the syrup and the apricots. 
2.      When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.