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.

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

Kimchi Fried Rice

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

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Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. This recipe calls for your favorite Kimchi whether store bought or home made. This dish is easy, fast and exploding with flavors. Add fried eggs, cooked diced chicken or tofu for a vegetarian option. It is hard to believe it also easily adapts to GF!

INGREDIENTS

* 1 medium head of cauliflower
* 1 tablespoon olive oil
* 5 cloves of garlic
* 2 cups kimchi
* 2 tbsp Korean red pepper powder called Gochujang or substitute with red pepper flakes. Adjust to your preference of spice.
* 2 tbsp water
* 2 tbsp soy sauce (GF, to make recipe gluten free)
* 2 tbsp toasted sesame oil
* 1⁄2 cup sliced scallions
* 1⁄4 cup toasted sesame seeds
* 4 eggs
* A few dashes of hot chili oil, for garnish

INSTRUCTIONS

1. To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles. This will take about 2 minutes, you may have to do it in batches. Set aside
2. In a small bowl whisk together Gochujang red pepper powder, or flakes, water, and soy sauce, set aside.
3. In a large skillet over medium heat sauté garlic in olive oil for 1 minute or until fragrant, add kimchi and continue sautéing for 3-4 minutes.
4. Add cauliflower rice and soy sauce mixture. Sauté for 7-8 minutes, until cauliflower is tender, but not mushy.
5. Remove from heat, top with sesame oil, scallions, and sesame seeds.
6. In a medium skillet fry eggs in 1 tsp olive oil. Scoop kimchi cauliflower rice into individual, shallow bowls and top each with a fried egg.
7. Garnish with a few dashes of hot chili oil and enjoy

NOTES

Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. See Very Easy Kimchi recipe on this website.

Cherry Caprese Salad

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

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This is the quintessential summer salad. The sweet balsamic vinegar reduction mixed with the rich Burrata and creates a heavenly sauce that pairs perfectly with the sweet, tart cherries and the vibrant cherry tomatoes. I like to use Bing cherries but rainier cherries work, too.

INGREDIENTS

• 3/4 cup balsamic vinegar
• 8 ounces Burrata cheese
• 1 pound fresh, sweet cherries, pitted about 3 cups
• 1 1/2 cups cherry tomatoes, cut in half
• 1/3 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil kosher salt and freshly ground pepper

INSTRUCTIONS

1. In a small saucepan over medium heat, bring the balsamic vinegar to a simmer.
2. Simmer uncovered for 12-15 minutes or until the vinegar is thick and reduced to about 1/4 cup.
3. Rinse the Burrata and pat dry.
4. Break up and spread the cheese over one side of a medium sized-platter.
5. Arrange the cherries and tomatoes to the left and around the cheese.
6. Drizzle with the reduction and olive oil.
7. Sprinkle with kosher sea salt and freshly ground pepper to taste.

NOTES

This makes a beautiful presentation for brunch.
Happy Eating!

Beans and Rice Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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This dish is savory and a little sweet. Because it only takes a few minutes to make, it is deceptively delicious. Its flexibility makes it a party favorite because it tastes great cold, warm or somewhere in between.

INGREDIENTS

• 1 can (15 oz) kidney beans and or black beans
• 1 can (15 oz) white beans (e.g., navy beans)
• 3 scallions, rinsed, chopped
• 1 medium green or red pepper, chopped
• 1⁄2 cup dried cranberries or raisins, coarsely chopped
• 1⁄4 cup raw, hulled pumpkin, sunflower seeds or a combination
• 1 cup cooked brown rice
• 1⁄2 cup Basic Dressing, see recipe on this website
• 3⁄4 teaspoon Kosher salt
• Freshly ground pepper
• 1 teaspoon curry powder (optional)
• 4 cups or two large handfuls rinsed baby spinach or arugala

INSTRUCTIONS

1. Mix all the ingredients together, except for the greens.
2. Toss the beans with the greens of choice. Season with additional salt and freshly ground pepper to taste.

NOTES

Happy Eating!

Pasta Caponata

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS plus wait time 30 MINS

COOK TIME | 30 MINS

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I love the flexibility of this dish. It can be used as an appetizer-spread over crusty bread, as a dip for crackers and crudités. To make a quick dinner, simply mix with your favorite pasta and a few dollops of burrata. It’s warm, earthy, tangy and satisfying.

INGREDIENTS

* 5 tablespoons olive oil (about 1/3 cup)
* 1 medium eggplant, 1-11/2 pound eggplant, unpeeled, cut into 1/2-inch cubes
* 1 medium onion, chopped
* 4 large garlic cloves, peeled, minced
* 1-14.5 ounce can diced tomatoes with juice
* 3 tablespoons red wine vinegar
* 2 tablespoons capers, drained and coarsely chopped
* 1/3 cup chopped fresh basil and more for garnish
* 1/4 cup toasted walnuts or pine nuts, optional
* 1 lb Cavatappi or thick spaghetti
* 8 oz Burrata cheese, 1 large ball ripped into 4 pieces or 4-6 smaller balls.
* Kosher salt for leaching moisture from the eggplant and to salt the pasta water
* Freshly ground pepper

INSTRUCTIONS

1. Heat a large, heavy pot over medium heat. If roasting nuts, add them to the hot pan now. Swirl and stir for 2-4 minutes or until the nuts are golden and toasted. This step can be done in advance and the nuts stored in a container in the refrigerator.
2. Add the oil to the hot pan and heat for a few seconds, add the eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes.
3. While the eggplant mixture cooks, fill a large pot with water and 2-3 tablespoons of salt and bring to a boil, cook pasta according to the package directions, save 1 cup pasta water, drain and rinse the pasta and then put it back into the pot and cover to stay warm.
4. Add diced tomatoes and juice, red wine vinegar and drained capers to the pot with the eggplant mixture, stir well and cover. Simmer until eggplant and onion are very tender, stirring occasionally, about 12-15 minutes.
5. Add the Caponata and ½ cup of the pasta water to the pot with the pasta and toss, adding more pasta water as necessary to reach a silky consistency.
6. Transfer caponata and pasta to a serving bowl and mix in the chopped basil, saving some for garnish.
7. Season with fresh pepper. Additional salt is not usually necessary as there should be enough salt in the dish from the tomatoes and rinsed eggplant.
8. Sprinkle with toasted pine or walnuts, if using, and nestle in the Burrata cheese.
9. Drizzle with olive oil, additional fresh basil, and a few good cranks of black pepper and serve
 

NOTES

NOTES
Double Dusty Recipe: Double the recipe and serve it as an appetizer with drinks on a Friday or Saturday night and then over pasta with a crisp green salad for a weeknight meal.
Serve warm, at room temperature, or cold. It tastes wonderful dolloped over fish and chicken too. Caponata can be made a few days ahead, cover and chill.