Serving Size: 4

Ingredients:

2 tablespoons vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion,
diced finely
1 jalapeno, seeded and minced (optional)
2 cups vegetable broth
3 tablespoons tomato paste
Salt to taste
1/4 teaspoon ground cumin
1 lime, cut into wedges

Directions:

Heat the oil and garlic in a medium skillet over medium heat for 1 minute.

Add the onion and jalapeno (if using), and sautÈ, stirring occasionally, until the onion is soft, 6 to 8 minutes.

Add the millet, stir to coat, and sautÈ for 4 to 6 minutes or until the millet is golden.

Add the vegetable broth, tomato paste, salt, and cumin, stirring to combine.

Bring to a boil, stir once and cover the pan.

Turn the heat down to low and cook for 25 to 30 minutes, or until all the liquid is absorbed.

Remove from the heat, and let sit, covered, for 10 minutes.

Fluff with a fork and serve.

Offer lime wedges to squeeze over each serving.

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3. Turkey Dried Plum Lettuce Wraps

Serving Size: 4

Ingredients:

6 ears corn
1 red bell pepper
1 jalapeno, ribs and seeds removed (optional)
1/4 teaspoon coriander, ground
1/2 cup lemon veinaigrette (recipe below)
1/4 cup lemon juice (2 lemons)
1/4 cup white wine vinegar
1 cup olive oil
2 teaspoons sugar
1 teaspoon salt

Directions:

Shuck the corn and carefully cut off the kernels.
Finely dice bell pepper, so that the pieces are approximately the same size as the corn kernels.
Mix corn, bell peppers and jalapenos, if using.

To make the dressing:  Mix together lemon juice, vinegar, sugar and salt.  Add oil and shake or whisk thoroughly.  If you have any leftover, it can be refrigerated for up to 2 weeks in an airtight container.

Mix salad with dressing and season with salt and pepper, to taste.

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Serving Size: 4

Ingredients:

Olive oil
1 globe eggplant, peeled and sliced crosswise in one-half inch slices
2 medium zucchini, sliced lengthwise in one-half inch slices
2 red bell peppers
3-4 tomatoes, cut into one-half inch slices
Fresh mozzarella, either small balls or slices
Fresh basil leaves

Directions:

Preheat a gas grill to medium.

Brush the eggplant and zucchini slices with olive oil.

Grill about 3 minutes per side, turning once, until each slice has grill marks and is tender when probed with a fork.

Grill peppers until skin is charred, turning often.

Remove vegetable slices and set aside; put charred peppers in a plastic bag and twist shut. Allow to steam for 10 minutes or so. Remove from bag, scrape off skin and pull with hands into large pieces, approximately 2″x2″.

Make 2 stacks for each person.

Assemble the stacks on a sheet tray.

For the bottom of the stack choose a sturdy slice of tomato.  Then layer zucchini, eggplant, pepper, basil leaves, another tomato slice and top with some cheese.

Broil until cheese is bubbly and browning and tomatoes release some of their juice.

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Ingredients:

1 lb. Boneless, Skinless Chicken Breast
1 Teaspoon Oilve Oil
1/2 cup Fresh Apricots
2 Tablespoons Yellow Mustard
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Curry Powder
1 Teaspoon Honey

Directions:

1. Chop apricots and place them in a saucepan.
2. Using medium heat, cook apricots until they are reduced to a thick jam-like consistency. This takes 5 – 7 minutes.
3. Stir occasionally to prevent them from sticking. Use a fork to stir to help break down the apricots.
4. Stir mustard and ginger into apricots.
5. Add olive oil to lidded-skillet and heat to medium.
6. Rinse chicken and place in a single layer in the skillet.
7. Brush or spoon apricot mixture onto chicken.
8. Cook until the chicken turns white on the bottom side.
9. Turn the chicken over, spoon the apricot mixture over the top.
10. Cover and cook for about 10 minutes or until the chicken is no longer pink in the middle.
11. Bake at 350 degrees for about 30 minutes or until chicken reaches an internal temperature of 165 degrees.

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flour
2 puff pastry (whole package)
6 cups blackberries
4 tablespoons sugar
1 1/2 cups Mascarpone

Directions:

Preheat oven to 400 degrees
On a lightly floured surface, roll out each sheet of pastry to a 10 x 12 inch rectangle.
With a sharp knife, trim edges and cut pastry into eight 3 x 5 inch pieces.
Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
Transfer sheet to oven and bake until pastry is puffed and golden brown, 12-15 minutes.
Let cool and then split each pastry in half horizontally (like a sandwich)
In a bowl, mast blackberries and sugar with a fork until juicy but still chunky.
Spread mascarpone on pastry bottoms.
Top with blackberry mixture and pastry tops.

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Ingredients:

1 lb. Alaska cod fillets, (2 to 3 lb.)
2 cucumbers, peeled, seeded and cut on a bias into thin strips
1 cup orzo, a rice-shaped pasta
1/4 cup green onion, thinly sliced
8 lettuce leaves
4 lemon wedges
1/2 cup blue cheese salad dressing
1 teaspoon lemon zest
1/4 teaspoon fresh lemon juice
4 teaspoons red bell pepper, diced
salt and pepper, to taste

Directions:

Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.

Broil or sautÈ the Alaska cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4-8 minutes. Set aside to cool.

Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8-10 minutes). Cool by running under cold water. Drain well and set aside.

Flake the cooled Alaska cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.

Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 tsp. of red bell pepper and 1 lemon wedge; serve.

From the Alaska Seafood Marketing Institute.

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Start with a pint basket (about a pound) of strawberries and four or five large stalks of red rhubarb, all cut into bite-size pieces. Toss the fruit with about ½ cup sugar and a teaspoon of grated orange zest. Roll out a big circle of pie dough (the galette dough below is especially good), place on a parchment-lined pizza pan, and sprinkle the dough with a mixture of equal parts flour, sugar and almond flour to absorb excess juice. Then arrange the fruit on the dough leaving a 2-inch margin. Don’t heap up the fruit or the juices will overflow during baking.

Fold and crimp the dough around the fruit to make a free form shell, paint the edges with melted butter and sprinkle with a tablespoon of sugar. Bake in the middle level of a preheated 375°F oven for about 50 minutes (on a pizza stone if you have one), until the crust is well browned and the fruit tender. If you like a sweeter tart you could sprinkle on a couple more tablespoons sugar halfway through the baking. Serve warm with whipped cream or vanilla ice cream and enjoy.

Galette Dough

We made this dough every day when I worked at Chez Panisse. It works for tarts both sweet and savory, of every shape and size. Jacques Pépin taught me how to make it: he calls it his “crunch tart” dough. The technique used to cut the butter into the flour is the key to good results with this recipe.

Makes about 20 ounces dough, enough for 2 open galettes or tarts or 1 covered tart, or 25 – 30 small turnovers.

2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
6 ounces (1 1/2 sticks) butter, cold, cut into 1/2-inch pieces

Combine the flour, sugar, and salt in a large mixing bowl. Cut 4 tablespoons (2 ounces) of the butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. (Butter dispersed throughout the flour in tiny pieces makes the dough tender.) Cut in the remaining 1 stick (4 ounces) of butter with the pastry blender, just until the biggest pieces of butter are the size of large peas—or a little larger. (These bigger pieces of butter in the dough make it flaky.)

Dribble 7 tablespoons of cold water (that’s 1/2 cup less 1 tablespoon) into the flour mixture in several stages, tossing and mixing between additions. Toss the mixture with your hands, letting it fall through your fingers. Do not pinch or squeeze the dough together or you will overwork it, making it tough. Keep tossing the mixture until it starts to pull together; it will look rather ropy, with some dry patches. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss the mixture a little more. When the dough is finished it will still be crumbly. Divide the dough in half, gently press each half into a ball, and wrap tightly in plastic wrap, pressing down to flatten each ball into a 4-inch disk. Check the photo to see how the dough should look. Refrigerate for at least 30 minutes before rolling out. (The dough will keep in the freezer for a few weeks.)

When you are ready to roll out the dough, take one disk from the refrigerator at a time.

Let it soften slightly so that it is malleable but still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface, roll out the disk until the sheet of dough is less than 1/8 inch thick.

Transfer the dough to a parchment-lined baking sheet and refrigerate at least ½ hour before using. (The rolled-out dough can be frozen and used the next day.)

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Ingredients:

5 cups of Straus Organic Milk (whole, reduced fat or nonfat)
1/4 cup Straus Organic Whole or Nonfat Plain Yogurt

Directions:

In a heavy 4-quart pan, heat milk, stirring frequently over medium heat to 185 degrees.
Remove from the heat and let it cool to 110 degrees.
Place yogurt in a bowl. Gradually stir in the cooled milk a little at a time, stirring until smooth.
Cover the bowl with a moist clean towel in a warm place (about 90 degrees). Your unlit gas oven is a perfect place. The pilot light should be on, of course.
Let the mixture sit until it thickens around the edges, about 5 hours or overnight.
The longer it sits in the warmth, the more cultures will grow and the sourer the yogurt will become. Place the bowl in the refrigerator until completely chilled. Your yogurt should last about 2 weeks if stored in an airtight container.
Serve with your favorite topping (fruit, honey, granola, etc.) or strain it to make a yogurt cheese. Yumm!

Note: It has also been suggested that trying 1 teaspoon of yogurt to 4 cups of milk makes a thicker yogurt. It’s a matter of preference and of testing the waters. There is some flexibility here. So experiment a bit and see what you like!

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