Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients:

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed


Directions:

Vinaigrette:
Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.

Bruschetta:
Preheat oven to 400°F with rack in upper third.

Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.

Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.

Halve asparagus crosswise.

Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.

Spread goat cheese mixture generously on toasts.

To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

Cooks' notes:
•Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.
•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.
•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.
•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.

Red Snapper Veracruz

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped
1 (8-ounce) container sliced button mushrooms
1/2 green bell pepper, chopped
1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
1 (14 3/4 -ounce) can tomato puree
1 (14 3/4 -ounce) can diced tomatoes, drained
1/2 cup dry white wine
4 tablespoons chili sauce (such as Heinz)
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 tablespoon dried thyme
1/4 teaspoon salt, plus more to taste
2 pounds fresh red snapper fillets
1/2 pound shrimp, peeled and deveined
Freshly ground black pepper


Directions:


1. Preheat the oven to 425°F.

2. In a large sauté pan set over medium-high heat, melt the 2 butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.

3. Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.

Ultimate Mud Pie

Ingredients:

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar

Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish


Directions:

1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.

2. To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.

3. To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.

4. In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.

5. Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.

6. To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

Penne Rigate with Broccoli

Ingredients:

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper


Directions:

Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

Chicken and Cheese Sliders

Ingredients:


Vegetable oil cooking spray
1 green bell pepper, chopped
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 bone-in skinless chicken breast (about 6 ounces)
1/2 cup store-bought barbecue sauce
1/4 can (7 ounces) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
1/2 cup grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as arugula or broccoli)


Directions:

Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

Crustless Mini Quiches

Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté. Depending on what fillings you use, this recipe will make 36–48 savory treats. These bite-sized quiches make portion control easy and are guaranteed to disappear quickly at your next party


Ingredients:

Nonstick cooking spray
1/2 head broccoli, thick stems removed and separated into florets
6 large eggs
6 large egg yolks
2/3 cup (5 fl oz/160 ml) whole milk
2/3 cup (5 fl oz/160 ml) heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup (3 oz/90 g) shredded sharp Cheddar cheese


Directions:


1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.

2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.

3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.

4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.

5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

Classic Ragu Bolognese

Ingredients:

2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)


Directions:

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Ratatouille over soft polenta

Total time: 1 hour, 45 minutes, plus draining time for the eggplant

Servings: 6


Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table." Any leftover polenta can be spread into a square glass baking dish, covered and refrigerated. For a breakfast treat, cut it into thin slices and fry in olive oil. Serve with eggs and fresh tomato slices.


Ratatouille

Ingredients:
2 large eggplants, cut into 1-inch cubes
2 teaspoons kosher or other coarse salt
4 tomatoes, cored
2 large zucchini, cut into 1-inch cubes
1/4 cup olive oil, divided
1 large onion, chopped
1 green bell pepper, cleaned of seeds and ribs, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme leaves
Freshly ground back pepper


Directions:
1. In a large bowl, toss eggplant with salt and transfer to a large colander. Place the colander over the bowl just used and set aside for 45 minutes to 1 hour to allow the salt to extract water and bitterness from the eggplant. When the excess water is extracted, use paper towels to wipe off as much salt as possible from the eggplant and set aside the eggplant.

2. Meanwhile, heat the oven to 450 degrees. Place one oven rack in the upper third of the oven and another in the lower third.

3. In a large bowl, toss the eggplant and zucchini with 2 tablespoons olive oil. Divide the vegetables between 2 large baking sheets, spreading them in a single, uncrowded layer on each sheet. Roast until well browned and tender, about 45 minutes. (Stir the vegetables every 15 minutes and rotate the baking sheets, top to bottom.)

4. While the vegetables are roasting, peel the tomatoes: Bring a small saucepan of water to a boil, then remove from heat. Place the cored tomatoes in the water for about a minute to loosen their skins. Remove the tomatoes with a slotted spoon and set on a plate to cool. Peel the tomatoes and cut them into chunks.

5. In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Stir in the onion and bell pepper and cook, stirring frequently, until softened, about 10 to 15 minutes. Stir in the garlic and tomatoes and simmer for 5 minutes. Add roasted eggplant and zucchini, stirring gently to combine. Stir in the fresh herbs and add three-fourths teaspoon salt and several grinds of pepper, or to taste. Cover with a lid and simmer on low for 30 minutes, then remove from heat. While the vegetables cook, make the polenta.


Polenta and final assembly


Ingredients:
6 cups water
3 tablespoons butter
1 teaspoon salt
1 1/2 cups yellow cornmeal
Ratatouille
Grated Parmesan cheese


Directions:
1. In a saucepan, bring to a boil 6 cups of water, the butter and salt. Add the cornmeal gradually, whisking constantly. Reduce heat to a gentle simmer, continuing to whisk to prevent lumps from forming. Once the cornmeal has started to thicken and absorb the water, continue to cook for about 30 minutes, stirring frequently. (A wooden spoon is traditionally used.) The mixture will become very thick. When done, remove from heat and cover to keep warm.

2. To serve, spoon a portion of soft polenta on each plate and place a generous amount of ratatouille atop this. Sprinkle with parmesan cheese.


Nutritional Information:
Each serving: 394 calories; 8 grams protein; 58 grams carbohydrates; 14 grams fiber; 17 grams fat; 5 grams saturated fat; 15 mg. cholesterol; 13 grams sugar; 599 mg. sodium.

Classic Chopped Salad

Adapted from My Father's Daughter, by Gwyneth Paltrow


Ingredients:

6 strips bacon
3 heads greenleaf lettuce, roughly chopped
1 ripe avocado, peeled, pitted, and diced
Handful of organic cherry tomatoes, halved
1/2 cup crumbled Gorgonzola cheese
1/2 cup Vinaigrette (recipe below)


Directions:

1. Cook the bacon in a frying pan until crispy.
2. Drain on paper towels and dice the crispy meat.
3. Lay the lettuce down on a big platter.
4. Scatter the bacon, avocado, tomato, and Gorgonzola over the lettuce in a mix or in rows, whatever you feel like.
5. Dress with the vinaigrette and toss.


Vinaigrette:


Ingredients:

2 teaspoons Dijon mustard
2 teaspoons real Vermont maple syrup
1/4 cup red wine vinegar
2 tablespoons vegetable or canola oil
1/2 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper


Directions:

1. Whisk together the mustard, maple syrup, and vinegar.
2. Slowly whisk in the oils, and season with salt and pepper.

Watermelon with mint and lime

Total time: 10 minutes, plus chilling time

Servings: 6


Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed)
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Juice of two limes


Directions:
In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.


Nutritional Information:
Each serving: 70 calories; 1 gram protein; 13 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 10 grams sugar; 2 mg. sodium.

Quinoa lentil salad with tomatoes

Total time: 50 minutes, plus cooling and chilling times

Servings: 6


Ingredients:
1 cup French green or brown lentils, sorted and rinsed
Salt and pepper
1/4 cup white wine vinegar or cider vinegar, plus more for drizzling
1 cup quinoa, rinsed and strained
1/2 cup olive oil, plus more for drizzling
1 large garlic clove, minced
1/4 cup chopped fresh mint
1/4 cup fresh parsley
2 cups cherry or other little tomatoes, halved


Directions:
1. Place the lentils in a large saucepan and fill with water to cover by 2 inches. Simmer until tender, about 20 minutes, then drain the lentils and transfer them to a medium bowl. Season the lentils with one-fourth teaspoon salt and several grinds of pepper and drizzle over about 1 tablespoon of vinegar. Taste the lentils, and adjust the seasoning or vinegar, or both, if desired. Set aside the lentils to cool, stirring occasionally.
2. In a large saucepan, combine the rinsed quinoa with 2 cups water and bring to a boil over high heat. Cover the pot and reduce heat to a gentle simmer, cooking until the grain is soft and translucent, about 15 to 20 minutes. The water should be absorbed; if not entirely absorbed, drain any excess. Remove from heat and fluff the quinoa with a fork. Transfer the quinoa to a large bowl, drizzle about 2 tablespoons of oil on the grain and stir gently.
3. In a small bowl, whisk together the garlic, one-fourth cup vinegar, one-half cup olive oil, one-fourth teaspoon salt and one-eighth teaspoon pepper. Taste and add additional seasoning if desired.
4. Stir the cooled lentils in with the quinoa in the large bowl. Stir in the dressing, then cover and chill the salad for at least 1 hour.
5. Just before serving, stir in the mint, parsley and tomatoes and check the seasoning. Drizzle with a bit more vinegar and oil.


Nutritional Information:
Each serving: 387 calories; 13 grams protein; 40 grams carbohydrates; 10 grams fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 3 grams sugar; 202 mg. sodium.

Chilled yellow squash soup with fresh dill

Total time: 1 hour, 15 minutes, plus chilling time


Servings: 6 to 8


Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
2 large leeks, white and pale green parts only
2 tablespoons olive oil
2 pounds yellow crookneck squash or golden zucchini, chopped
1 quart vegetable broth, more if desired
Salt and white pepper
2 tablespoons fresh dill, chopped, plus a little more for garnish
1/2 cup plain yogurt or sour cream
1 teaspoon lemon zest


Directions:
1. Clean the leeks. Coarsely chop the white and pale green parts of leeks. Submerge the leeks in water to remove any sandy soil. Rinse well in a colander, and shake to remove any moisture.
2. In a medium soup pot, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes, stirring frequently. Add the squash and broth. Season lightly with one-fourth teaspoon salt and one-eighth teaspoon white pepper. Stir in the fresh dill. Bring the soup to a boil, then reduce the heat to a very gentle simmer and continue cooking, with the lid ajar, until the vegetables are tender, about 20 minutes.
3. Remove from heat and set the soup aside for about 30 minutes to give the flavors time to marry. Purée the soup using a blender (this will need to be done in batches, filling the blender no more than two-thirds full, and being very careful if the liquid is still hot). The soup can also be blended using an immersion blender. Add additional broth if desired to thin the soup to preferred thickness.
4.Transfer the soup to a covered storage container and refrigerate until chilled, at least 3 hours, preferably overnight. This makes about 6 cups soup.
5. In a small bowl, combine the yogurt with the lemon zest and a pinch of salt. Serve each bowl of soup with a dollop of the yogurt mixture.


Nutritional Information:
Each of 8 servings: 86 calories; 3 grams protein; 10 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 6 grams sugar; 338 mg. sodium.