Grilled Clams with Poblano Pepper and Roasted Corn Relish

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 4-8 MINS

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This dish is as gorgeous to look at as delicious to eat and it makes an impressive and beautiful presentation. Farm raised clams are available year-round and you can find wild clams from October through June.
I have tried a few different versions of this recipe. I removed several steps and simplified the ingredients to make my version super simple.

INGREDIENTS

* 3-4 pounds littleneck clams, scrubbed
* ½ cup onion, any type, chopped
* 1 red bell pepper, coarsely chopped, seeds removed

* 2 medium poblano peppers, chopped, seeds removed 

* 1-14 ounce can premium sweet corn, drained
* 1/4 cup cider vinegar or more to taste

* 2 tablespoons honey
* 1-2 Tbsps olive oil
* 1 lime, 1/2 for juice and half cut into wedges for serving
3-4 pounds littleneck clams, scrubbed

INSTRUCTIONS

Preheat the grill to high.

1. While the grill heats up, heat the oil in a medium sized pan over medium high.

2. Add the onion, sprinkle with salt and pepper to taste, and cook until translucent about 6–7 minutes.

3. Add in the cider vinegar and mix well.

4. Add in the red and poblano peppers and sauté for another 10 minutes.

5. Add the corn and mix well.

6. Turn the stove off and add the honey. Squirt on the juice from half the lime and mix to incorporate. Set aside

7. The grill should be hot by now. Put the clams directly on the grill grates or a grill pan. Grill undisturbed for 4-8 minutes or until they open. Carefully place them onto a serving platter. Be careful not to spill the clam liquer. Discard any clams that do not open.

8. Spoon the corn and pepper relish all over the clouds. Sprinkle additional salt and pepper to taste and erve with lime wedges.

NOTES

You can use fresh corn but I substitute a 1-14oz can of good quality sweet corn for 2 cups fresh corn when I am running short on time which is almost always.

Cumin Charred Cabbage Wedges with Pistachios and Spiced Butter

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

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INGREDIENTS

* 1 teaspoon cumin seeds
* 1/2 teaspoon coriander seeds
* 1/4 teaspoon allspice
* 1/2 tsp smoked paprika
* 1/4 cup olive oil
* 1/2 tsp Kosher salt and freshly ground pepper
* 1 small-medium head green cabbage, core removed and cut into four wedges
* 1/3 cup roasted pistachios, roughly chopped
* 2 tablespoons butter

INSTRUCTIONS

Preheat oven to 400°

1. Toast the cumin and coriander seeds in a small, dry pan over medium heat. Let cool. Set the pan aside to use again.
2. Grind the all the spices, except for the paprika, and salt with the mortar and pestle.
3. Mix the spice and salt mixture with the olive.
4. Drizzle the oil over the cabbage. Using your fingers, rub the spiced oil into the nooks and crannies of the cabbage.
5. Heat a pan large enough to hold the wedges over medium high heat, and sear the wedges for 3-4 minutes on each side until browned.
6. Pop the wedges onto a rimmed baking sheet lined with parchment and bake for about 20 minutes or until the cabbage is tender.
7. While the cabbage bakes, using the same pan used to toast the spices, melt the butter, add the pistachios and smoked paprika. Mix and cook for about 1 minute until fragrant. Remove from the heat.
8. Place the cabbage wedges onto a serving platter, drizzle the melted butter and pistachio mixture over the cabbage. Sprinkle with additional kosher salt and freshly ground pepper to taste.

NOTES

Savory Tomato Pie

YIELDS | 6 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 45 MINS Plus cooling time 60 MINS

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This is a savory, herbaceous pie that highlights the bounty of tomatoes from summer’s end. This easy Tomato Pie is perfect for Meatless Monday. Simply omit the bacon or sub with vegan bacon. I found myself slicing slivers of it cold straight from the fridge though I did allow the family to have some too 😍

INGREDIENTS

* 3 pounds assorted medium to large heirloom tomatoes
* 1 tsp kosher salt, divided
* 6 thick-cut bacon slices, diced, or vegan bacon, optional
* 2 large shallots, chopped
* 2 garlic cloves, finely chopped (2 tsp.)
* 6 ounces aged extra-sharp white Cheddar cheese, grated (about 1 ½ cups)
* ½ cup mayonnaise
* ½ cup chopped fresh basil
* ¼ cup thinly sliced fresh chives
* 1 large egg
* 1-9” pie shell store bought or home made
* Fresh basil leaves
* Minced fresh chives

INSTRUCTIONS

Preheat oven to 400°F.

1. Set aside enough tomato slices to cover the top of the pie, about 7 or 8 slices and place on top of paper towels to absorb the excess juice. Sprinkle with a little kosher salt and set aside. 

2. Place a wire rack coated with cooking spray or oil onto a rimmed baking sheet and arrange the remaining tomatoes in a single layer and sprinkle with ½ teaspoon salt. Bake for 45-50 minutes or until blistered and slightly dried. Cool completely, about 1 hour.


3. Meanwhile, cook bacon, if using, in a frying pan over medium-high heat until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, about 6 to 7 more minutes. Stir in garlic; and cook for about a minute and until fragrant. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.


4. Stir together cheese, mayonnaise of choice, basil, chives and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in the bacon and garlic. 


5. Spread a third of cheese mixture into the pie crust and then layer on half of the roasted tomato slices in an overlapping pattern then repeat this step.
6. Spread the last of the cheese mixture on top of tomato slices and then top the pie with the reserved sliced fresh tomatoes. Press the tomatoes and filling into the crust . 

7. Bake the pie until the filling is set, about 40 to 45 minutes and then transfer to the wire rack, and let cool for at least an hour before serving. Garnish with basil and chives, kosher salt to taste and freshly ground pepper to taste. 



NOTES

Gnocchi with Bacon and Brussels Sprouts

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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The secret to this fast, savory and tasty dish is the store-bought gnocchi. This dish comes together in minutes and I guarantee even Brussels sprout haters will become converts!

INGREDIENTS

* 8-10 strips thick cut bacon
* 2 Lbs Brussels sprouts, about 30, rinsed, trimmed, cut in half lengthwise
* 1 package, 17.5 oz, store bought or homemade potato gnocchi. I like De Cecco gnocchi for this recipe
* 1/4 cup balsamic vinegar
* 1/4 cup freshly grated Parmesan cheese.
* Freshly cracked pepper and kosher salt

INSTRUCTIONS

1. Prepare the gnocchi according to package instructions. While you wait for the water to boil, fry the bacon.

2. In a large skillet, cook bacon until crispy. Remove bacon and let cool on paper towels. Coarsely chop the bacon and set aside.

3. Drain all but roughly 2 Tbsps of the bacon fat and turn the heat on medium high and add the Brussels sprouts and cook, stirring occasionally, for about 8-10 minutes or until the sprouts are tender and easily pierced with a fork but not mushy.

4. Drain the gnocchi well and pour it into the pan with the Brussels sprouts. Stir to incorporate.

5. Turn the heat down to medium-low and add the chopped bacon . Drizzle the balsamic vinegar over the sprouts, gnocchi and bacon and gently stir to incorporate.

6. Move to a serving platter, sprinkle parmesan cheese, a few good cranks of freshly ground pepper and kosher salt to taste.

NOTES

Feel free to add any freshly, chopped herbs. I like fresh Rosemary and or oregano.

Beet Burgers

YIELDS | 4 small or 2 larger burgers

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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I recently dug up two huge beetroots and after making beat slaw, cold beet salad, and borscht, etc, I decided to try something a little bit different. This result was this savory, nutty “burger” recipe. These nutrient rich patties are a great substitute burgers on Meatless Mondays. Consider using slightly warmed portobello mushroom caps in place of buns. The combination is outrageously delish!

INGREDIENTS

* 2 cups grated beets
* 1/2 white or yellow onion, diced
* 1 large egg or egg subsitute
* 1 cup Panko breadcrumbs or breadcrumbs of choice
* 1/2 cup toasted sunflower seeds
* 1/4 cup toasted sesame seeds
* 3 tablespoons flour of choice, gluten free, etc.
* 1 tablespoon reduced sodium soy sauce

INSTRUCTIONS

Preheat oven to 375°

1. Form the beet mixture into patties and place on a baking sheet. Bake for 30 minutes or until slightly crispy on the outside.
2. Served with regular buns, gluten-free buns or portobello mushroom cap buns. These taste great dressed with mayo, mayonnaise lettuce and tomato.

NOTES

Tomato Peach and Panzanella Salad

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS plus 20 MINS marinating

COOK TIME | 25 MINS with grilling

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This recipe is a take on the classic Italian Panzanella bread salad. I decide to take full advantage of this seasons gorgeous tomatoes and ripe, juicy peaches. I omitted the onion and basil and added mint and oregano to brighten the dish. Grilling the peaches highlights the rich, sweet flavors of the peach and combines beautifully with the fresh tomatoes. The burrata, optional, adds a creamy cool note that brings this salad together.

INGREDIENTS

* 1 loaf crusty bread, torn into chunks about 5-6 cups
* 1/2 cup olive oil, plus more to drizzle
* 1/4 cup red wine vinegar
* 3 large tomatoes, quartered
* 3 large ripe peaches, pitted, sliced. I like to grill the peaches but this is optional
* 3 tablespoons red wine vinegar
* 1-8oz ball burrata cheese, ripped into pieces, optional
* Kosher salt and freshly ground black pepper plus more as needed
* 2-3 sprigs each, fresh mint and oregano, stems removes and chopped
* 1/4 cup toasted pine nuts


INSTRUCTIONS

1. In a large bowl, toss the bread with 2 tablespoons olive oil. In one layer, place the bread on a rimmed baking sheet I and sprinkle with kosher salt and freshly ground pepper. Bake for 15-20 minutes. Shake the pan halfway through the cooking time and bake until golden brown. 

2. While the bread toasts, in the same large bowl, add the tomatoes, (if grilling the peaches do this now, let cool) and then add the peaches, remaining olive oil, vinegar and a sprinkle of kosher salt and mix gently. Let sit for 20-30 minutes.
3. Place the tomatoes and peaches onto a serving platter but leave the accumulated juices in the bowl. To the bowl, add the remaining olive oil, vinegar and a few cranks of fresh ground pepper.
4. Scatter the bread mixture evenly over the tomatoes and peaches, sprinkle on the fresh herbs and then nestle in the burrata cheese into the salad. Pour the dressing evenly over the salad.
6. Finish with a garnish of pine nuts, a generous drizzle of olive oil, freshly ground pepper and kosher salt to taste.

NOTES

I like this salad served at room temperature. I let it sit for 15-20 minutes before serving to allow for the bread to soak up some of the dressing but not get soggy.