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Broccoli Salad with Peanut Butter Dressing

8/22/2019

-Adapted from Bon Appetit

Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt
Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish

Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.

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Grill Roasted Spicy Corn

8/14/2019

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Serves: 6
6 tablespoons butter, softened
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon fresh lime juice
¾ cup shredded cilantro
6 ears corn, shucked and de-silked

6 pieces of foil

Prepare the grill for high heat.
Mix the cumin, cayenne, salt, pepper and lime juice into the softened butter and blend together.
Add the cilantro and mix again.
Place each ear of corn in the middle of a piece of foil, shiny side up.
Slather each ear with 1 tablespoon of the flavored butter.
Fold the sides of each foil up around each ear and fold down tightly until the foil is firmly against the corn. Close each end over tightly.
Place the ears on the grill and cook for 5 minutes.
Turn each foil wrapped ear over and cook for another 5 minutes.
Place each ear of corn to either an upper shelf of the grill or to the less hot side for another 10 minutes.
Remove the corn from the grill. Unwrap and place in a serving dish, drizzle with any remaining flavored butter and serve.

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Sausage and Cheese Stuffed Tomatoes

8/7/2019

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Serves 6

6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish

Preheat oven to 350°.
Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
Add the shallots and garlic to the pan over low heat and sauté until aromatic.
Add the peppers and sauté about 2 minutes, stirring occasionally.
Remove from the heat. Drain off excess moisture if there is any.
Add the basil leaves or sprouts to the mixture and toss well.
Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
Spoon a generous amount of mozzarella into the remaining space in each tomato.
Add the ½ cup of liquid to the bottom of the dish.
Place the baking dish in the oven and bake for about 20 to 25 minutes
Top each tomato with a sprig of basil or a few sprouts and serve.

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Broccoli Salad with Peanut Butter Dressing

Grill Roasted Spicy Corn

Sausage and Cheese Stuffed Tomatoes

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