 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
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 Serves 4
1 5 lb. whole Pekin duck 4 cups boiling-hot water 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper, plus 1 tablespoon 2 tablespoons of duck fat (or two tablespoons of butter) 2 medium leeks, cleaned, sliced and minced, white only 1 ½ cup dry white wine 1 -8 oz. jar pear jam
 Serves: 6
1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces ¼ cup pine nuts 2 tablespoons finely chopped fresh flat-leaf parsley 1½ teaspoons finely grated fresh lemon zest 2 teaspoons extra-virgin olive oil
 Serves: 6
8 whole star anise (or 6 tablespoons pre-ground whole star anise*) 6 lamb shanks (about 1 pound each), fat and sinew trimmed 3 tablespoons olive oil, divided 3 cups chopped onions 2 ½ cups chopped celery 1 ½ cups chopped carrots 2 tablespoons chopped garlic 7 cups low sodium Chicken stock 10 oz. Lite coconut milk 1 cup blood orange juice 2 ½ tablespoons grated blood orange zest 2 tablespoons honey Sliced blood oranges – optional garnish
ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing. * The powder of the whole star anise is more flavorful than ground seeds.  Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.  Makes approximately 48 candies
1½ cups heavy cream 2 cups raw or white sugar 2 teaspoons sea salt 2 teaspoons vanilla extract Equipment: Candy thermometer Baking pan – 11X7 Parchment paper Wax paper cut into 2-inch squares Cooking spray or softened butter Directions
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Serves: 8
3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg
 Makes 3 cups
1 large head of cauliflower, cut into small florets Olive oil spray* ½ teaspoon garlic salt 1 to 2 tablespoons grated Cheddar cheese
 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving  Serves 6-8
½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon lime zest Juice of one lime 4 cups seeded cubed watermelon
 Serves 4
3 tablespoons olive oil, divided 1 cup chopped sweet onion (such as Vidalia or Maui) 3 cups fresh corn kernels (cut from about 3 ears of corn) 2 cups low-salt chicken broth 2 tablespoons fresh lime juice, divided 1 cup (or more) water 1 teaspoon green chilies, minced Fresh cilantro leaves, optional
 Serves 2
1 large bunch of Tuscan kale, approximately ½ - ¾ pound 1 tablespoon extra-virgin olive oil 1 tablespoon of finely chopped fresh ginger 1 tablespoon of chopped or pressed garlic Salt and Pepper to taste
 Makes about 2 cups
1 tablespoon fresh lime juice 1 tablespoon lime zest 4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced ¾ cup water ½ cup sugar ½ to ¾ teaspoon ground cardamom 2 – 4 tablespoons crushed pistachios Ice cream, crème fraiche, ricotta or peach sherbet if desired. 1.Place the sliced peaches in a medium bowl. 2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated. 3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes. 4.Cool syrup slightly 5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 Serves: 4
4 medium to large cucumbers, coarsely chopped 1 cup plain yogurt 1 clove garlic, pressed 1½ teaspoons fresh lemon juice 1 scallion, diced 1 tablespoon fresh dill, shredded, plus 4 fronds for garnish 1 tablespoon good green olive oil Salt and white pepper to taste Optional: 4 tablespoons crumbled feta cheese ¼ cup croutons
 Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.  Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.  Makes 2 quarts
5 to 7 medium to large beets 2 cups apple cider vinegar, plus as needed ½ cup sugar ½ teaspoon salt 1½ tablespoon whole allspice 1 ½ teaspoon whole cloves Equipment – thin rubber or surgical gloves
 This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.
Makes 8 large shortcake biscuits ½ cup sugar Grated zest from 1 lime 2¼ cups all purpose flour ½ teaspoon salt 2½ teaspoon baking powder ⅛ teaspoon baking soda ½ cup (1 stick) butter, cut into cubes and refrigerated until very cold ¾ cup buttermilk 1 whole egg 1 egg yolk 1 egg beaten with a little milk for glazing
For Blackberry Shortcake: 1 quart of blackberries, washed and dried ½ cup sugar 16 oz. heavy cream, whipped 9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.  Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 Serves: 8
1 cup water ½ cup sugar 3 -4 cups strawberries, halved or quartered, depending on their size Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur
COFFEE GRANITA Serves: 4 Time: 15 minutes, plus 2 to 3 hours freezing 3 cups freshly brewed strong coffee 1/2 cup sugar, or to taste 1 tablespoon cocoa powder, optional
 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course. |