Yield: 2 generous portions Ingredients: 1/2 lb. angel-hair pasta, cooked al dente (it only takes a minute or so!) 6 jumbo Atlantic sea scallops, 10-12 count 2 giant Atlantic lobster tails 1/2 red bell pepper, diced 1 large celery stalk, diced 1/2 large white onion, diced 1 large handful (a generous cup) sugar snap peas, strings removed,…
Beet~Pickled Eggs
Yield: 1 quart Pickled eggs once graced the countertop of many a deli and country store, but alas, ’tis no more. Now, however, pickled eggs are once again a delightful possibility! Here is an easy recipe for these scrumptious little delicacies. Ingredients: 10-12 large eggs, boiled and peeled 2 cups vinegar 1/2 cup spring water 1/2 cup…
Linguine with Clam Sauce
Yield: 2 generous portions Ingredients: 1/2 lb. linguine pasta, cooked al dente, with a portion of the pasta water reserved for the sauce 6-8 oz. cooked whole clams 1 large vine-ripened tomato, diced 3 large garlic cloves, sliced 1/2 small white onion, sliced thinly (in what I refer to as half-moon slices) 1/4 cup white wine…
Moroccan-Influenced Stuffed Baby Eggplants over Couscous
Yield: 2 generous portions Ingredients: For the stuffed eggplants 4 baby eggplants (approximately 3″ long would be considered large for ‘baby’ eggplants) 1/2 cup cooked chickpeas, chopped 1/4 cup yogurt 1/4 cup feta cheese, crumbled 2 tablespoons chopped oil-cured Moroccan black olives 1 tablespoon pine nuts, toasted 1 tablespoon chopped preserved Meyer lemons 1 tablespoon…
Lamb Kabobs
Yield: 4 portions Originating in Yemen, the intriguing blend known as zhug has spread throughout the Middle East. Various versions can be found from Israel to Arabia. Exotically delicious, this spirited seasoning can be used to flavor all manner of meat, bean and vegetable dishes, such as this recipe for lamb kabobs, which we present…
Gazpacho, a glorious summer soup from Spain
Yield: 2 luncheon portions Gazpacho ~ a favorite light summer soup, reminiscent of wandering the back alleys in Seville, Spain, and discovering places unknown to the typical tourists. This recipe is ridiculously easy and sure to please. Ingredients: 3 large vine-ripened tomatoes 1 large cucumber 1/4 cup minced yellow onion 1 large garlic clove, minced…
Pickled Green Tomatoes
Yield: 1 quart Who doesn’t love pickles? The sky’s the limit for what you can pickle ~ pickling is not just for cucumbers! And you don’t need to spend an entire day in the kitchen canning to enjoy farm-fresh homemade pickles. The recipe I’m sharing with you today takes all of 10 minutes! The best approach…
Avgolemono, Greek Egg & Lemon Soup
Yield: This recipe makes approximately 6 servings. Avgolemono is perhaps the most iconic soup that Greek has to offer. Be transported to Greece with this delightfully simple version of avgolemono. Opa! Ingredients: 6 cups chicken-vegetable stock, preferably homemade 1 cup orzo (rice-shaped pasta) 4 large egg yolks freshly squeezed juice of 3 lemons sea salt,…
Tortilla Española , a Spanish Omelet
Yield: 2 servings Ingredients: 1 large yellow potato, thinly sliced (about 1/8 to 1/4 inch thick) 2 large eggs, beaten 1/4 large yellow onion, diced 2 large garlic cloves, minced 1 red and 1 green pepper, chopped (Note: We used one red jalapeno and 1 green serrano, since we were in the mood for spicy….
New York~Style Pizza Dough
Yield: 1 large pizza (approximately 16” diameter) This recipe is the result of much experimentation to arrive at the perfect proportions and method to recreate authentic east coast, New-York style pizza dough ~ the kind you find at the best pizza restaurants. Trust me on this: if that’s your favorite kind of pizza, the floppy…
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