Garlicky Bok Choy

This side dish is a great way to serve bok choy besides adding it to a stir-fry.  With only 4 ingredients, it comes together in minutes - perfect for a quick mid-week meal!

Garlicky Bok Choy

1 Tbsp olive oil
2-3 anchovy fillets 
2 garlic cloves
4 bunches baby bok choy, bottoms trimmed and leaves separated

In a large non-stick skillet, heat the oil over medium heat.  Add the anchovy fillets and use a wooden spoon to break them up into the oil.  Keep doing this until they are completely 'melted' into the oil.  I use a microplane to grate the garlic into the pan.  You can also just finely mince it.  Saute the garlic for 30 sec until it is fragrant.  Add the bok choy using tongs to toss it in the garlic oil.  Cook 3-5 minutes, tossing occasionally, until the bok choy is wilted.  Season with pepper and serve immediately.  Serves 2 as a side dish.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!

Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Lime and Cilantro Coleslaw

A perfect side for any spicy Mexican dish because of the cooling effect of the lime, as well as a great side for seafood.  We had it with crab cakes tonight, and plan on eating it with black bean soup tomorrow for lunch.

For the dressing:

1/2 c mayonnaise

1/2 c sour cream

2-4 cloves garlic, micro-planed

lime zest from 2 limes

fresh lime juice from 3 - 4 limes

4 green onions, white and green parts, thinly sliced

1 serrano chile, finely minced

1/2 large bunch cilantro, chopped

salt and pepper

1 small head green cabbage, thinly sliced

In a very large bowl, mix all of the dressing ingredients.  The mixture should be thin enough that it will coat the cabbage, but not so thin that it doesn't stick to the cabbage.  Taste and season with salt and pepper.  Add the cabbage and use tongs to thoroughly mix.  It tastes great right away, but gets better if you let the flavors meld for an hour in the fridge.  

** if you like it spicy, use 2 serranos, or to lower the heat, use a jalapeno instead.

Lemon Basil Vinagriette

I was trying to copy Uno's lemon dressing when I made this.  It is close and was very satisfying. Pictured is a salad of mache mix, cherry tomatoes and cucumbers with the dressing.

For the dressing:
1 large handful basil leaves
1 garlic clove
Kosher salt
1 lemon
Olive oil

Chop the basil and put in a mixing bowl.  Smash the garlic with the flat side of your knife, mince it, then sprinkle with a little kosher salt.  Use the flat of your knife blade to rub the salt into the garlic so that it makes a paste. I go back and forth between mincing and pasting with the blade.  Doing this ensures that no one gets a chunk of garlic while eating and mellows the garlic flavor.  Scrape the garlic off the board and add to the basil.  Zest the lemon with a microplane over the basil. Juice the lemon and add to the bowl.  Sprinkle in some kosher salt and fresh ground pepper.  Add 1/4 - 1/2 cup olive oil and whisk.  If you want a thicker dressing, whisk in more oil.  Check the seasoning and serve.

Wild Rice Salad

This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese.  Check out the variation ideas listed after the main recipe.

For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste

For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese

Cook the rice according to the directions, omitting the seasoning packet.  Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly.  Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese.  Once the rice has cooled some, add to the marinating tomatoes and stir to combine.  Chill for several hours before serving so the rice can absorb the dressing.

Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.

Super Greek - Add fresh oregano and/or marjoram along with the parsley.  Add sliced pitted kalamata olives and chopped cucumber.

Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco.  Add in some drained and rinsed black beans if you like.  I also add some chopped pickled jalapenos!

Tomato Bruschetta w/o the Bread

This dish is so flavorful and the cucumbers give it some crunch, so you don't miss putting this topping on bread. I ate it as a side dish with my Shrimp and Mussels Steamed with Riesling.

1 pt. cherry or grape tomatoes, halved
1/2 English cucumber, slightly peeled and cut into small cubes
1 large ball fresh mozzarella, cut into small cubes
1 garlic clove, minced or grated on a microplane - this is the best way so you don't get any offensive large
   chunks, plus the garlic then almost dissolves into the dressing
large handful of fresh basil, cut into a chiffonade*
2 Tbsp. good quality Balsamic vinegar
a drizzle of EVOO
salt and pepper

To chiffonade the basil, simply stack the basil leaves on top of each other, then roll into a long cigar.  Cut into very thin strips by cutting across the cigar shape.  In a large mixing bowl, place all the ingredients and stir to combine.  Let sit while you prepare the rest of dinner.  Taste for seasoning and adjust.  The tomatoes should start to give off a some liquid, but if it isn't saucy enough, add another drizzle of vinegar.

Creamy Zucchini

A great side dish to have with any grilled meat.  The recipe can easily be doubled to take with you to a potluck.  To keep it warm in a crockpot, add a little extra liquid - either water or some more half & half so that as it sits in the crockpot it doesn't get pasty.

4 zucchini, grated on a box grater or using the shredder attachment on your food processor

1-2 swirls EVOO

2 or 3 wedges laughing cow light cheese - the chipotle adds a smoky flavor - yum!  OR
2 oz light cream cheese

2 Tbsp - 1/4cup FF half and half

several shakes of Parmesan cheese

salt and pepper

Heat oil in a skillet over high heat until screaming hot. Add the zucchini and a large pinch of salt. The zucchini will give off a lot of water, so keep the flame up and stir a lot to help the water evaporate. Once the water cooks out, then the zucchini can start to saute. At this point you can lower the heat and cook until desired degree of softness. Add the wedges of cheese, the Parmesan cheese and 2 Tbsp of the FF half and half. Stir to melt the cheese. Add more half and half to thin if needed. Taste and adjust seasoning with salt and pepper. The leftovers are great the next day!