Lemon Braised Rainbow Chard with Sesame Edamame

I found a beautiful bunch of Rainbow Chard with hot pink stems at the new Fort Mason Farmer's Market a couple of Sundays ago, and then read a few recipes before deciding on this combination. It was so fresh and delicious that I ate the whole pan-full for dinner, but it would also be great as a side with some grilled or broiled salmon fillets--remember to squeeze some fresh lemon juice over the fish too!

1 bunch Rainbow Chard (or Swiss Chard)

1/2 to 3/4 cup shelled Edamame (soya) beans,

thawed or heated through*

1 1/2 Tbsp fresh lemon juice

1 glove garlic, minced

1 Tsp red pepper flakes

1 Tsp toasted sesame seeds

or black sesame seeds

Extra virgin Olive Oil

Salt & pepper

*Note: If you can't find shelled Edamame beans, just steam your Edamame pods until tender and remove the seeds before stir frying.

Chop stem ends off chard and discard. Keep 1-2 inches of stem for color and texture and chop those up separately from the chard leaves. Chop the leaves into long ribbons by bunching leaves up and slicing across the bunch horizontally. Heat a few good glugs of olive oil in a large non-stick frying pan or wok. Add garlic and red pepper flakes to oil and cook until starting to brown. Add stems and stir-fry until slightly tender (2-3 mins). Add the Edamame beans and chard leaves and stir-fly an additional 1-2 mins, or until leaves start to wilt. Be careful not too cook too long or leaves will lose their bright green color.

Remove from heat and toss with sesame seeds & lemon juice. Season with salt & pepper to taste.

Fried Green Tomatoes & Spicy Remoulade-style Sauce

1 c. buttermilk

1 large egg

5 large green tomatoes, cut into 1/3-inch slices*

1 1/2 cups cornmeal

1/2 cup all purpose flour

2 tsp salt

1 tsp ground black pepper

6 tsp cayenne pepper (use less if you like less spicy)

*Note: Green tomatoes are sort of unripened heirloom tomatoes and can be difficult to find, especially outside the summer months--ask for them at your local farmer's market or green grocer.

Combine egg & buttermilk in a small bowl. Combine all remaining ingredients (except tomatoes) in a separate bowl. Line a baking sheet with paper towels. Heat vegetable oil about 1/2" deep in a deep-sided frying pan (to about 375 degrees Fahrenheit if you have a thermometer).

Next, taking one tomato slice at a time, dip the slice first into the buttermilk mixture, then into the cornmeal mixture, pressing firmly to ensure good coating with cornmeal. Gently drop the covered slice into the hot oil (it should begin bubbling around the edges immediately). Repeat with 2-3 more slices per batch. Fry until crisp (about 60-90 seconds per side), flipping them over once during cooking. Place on baking sheet in oven to keep warm and serve immediately with Remoulade Sauce (see below) for dipping.

Remoulade-Style Dipping Sauce

3 oz Heinz Chili Sauce

3 oz Best Foods Olive Oil Mayonnaise

1 tsp prepared horseradish

Mediterranean Couscous with White Beans

I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!

Ingredients:

1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix

(any standard box of garlic flavored couscous will work)

1 15 oz./425g can of navy beans or other small white beans, rinsed and drained

1 cup halved cherry tomatoes

3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)

1/2 cup (120ml) black olives, finely chopped

1/2 cup (120ml) green/spring onions, thinly sliced

1 Tbsp snipped fresh dill or 1 tsp dried dill weed

6 Tbsp red wine vinegar

1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.

2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).

Spinach Salad with Strawberries, Feta & Walnuts

This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries. My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe. I’ve made it hundreds of times, and it’s always a crowd pleaser.

Ingredients:

(Adjust quantities of all items to suit your taste & desired number of servings)

Fresh spinach or baby spinach leaves

Fresh, ripe strawberries

Very thinly sliced red onions

Crumbled feta cheese

Dried cranberries

Finely chopped walnut pieces

Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is Annie’s Naturals Lite Raspberry Vinaigrette. Enjoy!

Lahvosh Wraps with Goat Cheese, Figs & Walnuts

Yummy, yummy, yummy! I made this recipe yesterday for an interview--yes, I'm back in California temporarily and interviewed at Williams Sonoma for a position doing cooking classes on Sunday mornings. I've never taught before, but it was fun! This easy recipe came from the Williams Sonoma website, and all the ingredients came from Trader Joe's grocery store. Lahvosh is a thin flat-bread the comes from Armenia, and is similar to pita bread but usually comes in rounds or long sheets.

Here's what you need:

8oz/250g log of fresh goat cheese, brought to room temperature

1/4 cup/60ml chopped green onions/spring onions (include some green stems)

1/4 cup/60ml finely chopped walnuts

1/2 tsp kosher salt or sea salt

1/2 cup/120 ml chopped dried figs

(I used Trader Joe's Turkish Smyrna figs from their dried fruit section)

2 slices soft lahvosh bread (from TJ's)

4-6 leaves butter or oak lettuce (any soft, large, leafy green is OK), washed and dried

Mix together the goat cheese, green onions, walnuts, salt and figs. Lay 1 piece of lahvosh bread on a damp tea towel (to keep it from drying out and cracking while rolling).

Spread 1/2 of goat cheese mixture over the lahvosh (it was easier to do about 6 clumps of goat cheese around the bread and then mash them together b/c the mixture isn't very spreadable).

Top the goat cheese with 2-3 lettuce leaves, then roll the shorter side of the lavash over tightly until it is rolled up completely. You can cut off the ends where the lettuce sticks out if you want to make it neater, then slice the remaining roll into 1 inch slices. Repeat with 2nd piece of lavash bread and remaining cheese spread and lettuce.

The recipe suggests you chill the roll for 30 mins before serving, but I liked it better when everything was at room temp, so it's up to you! Bon appetit!

Savory Wild Mushroom Bread Pudding

One of D's friends went hunting last weekend and brought us one of the pheasants he caught, so on Sunday night we had a crazy attempt at cooking our first wild bird. D did all the plucking and removed all the innards, but the whole bloody mess in the kitchen kind of ruined my appetite. We cooked the bird according to this recipe from Emeril Legasse, the famous New Orleans chef, but it smelled funny coming out of the oven and was too gamey for our tastes, so we tossed it out, thinking that maybe it had gone bad hanging in the cold garage.

I also cooked this Savory Wild Mushroom Bread Pudding that Emeril suggested as an accompaniment to the pheasant, and it was tasty and rich, just like something you'd be served in one of his NOLA restaurants. I think it would be great with a simple roasted chicken and salad.

Serves 6-8 (large portions)

2 tsps vegetable oil

1 cup (250ml) sliced yellow onions

10 oz/325g assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini

1 tsp minced garlic

3 tsp Essence, recipe follows

1.5 tsp salt

1 tsp freshly ground black pepper

1/4 cup (60 ml) lager beer

5 large eggs

3 cups (750 ml) heavy cream/double cream

1/4 cup (60ml) molasses (I used maple syrup)

1.5 tsp Worcestershire sauce

1 tsp minced fresh thyme

3/4 cup (185ml) grated Gouda cheese

3/4 cup (185ml) grated white cheddar cheese

3/4 lb (375g) stale white bread, cut into 1-inch cubes

1 tsp unsalted butter

1 Tbsp plain bread crumbs

1. Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Note: be careful when adding the spices to the onions--if too much of the chili & paprika gets into the air it can make you cough and choke. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.

2. In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

3. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.

Essence (Emeril's Creole Seasoning)-makes about 2/3 cup:

2.5 Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp black pepper

1 Tbsp onion powder

1 Tbsp cayenne pepper

1 Tbsp dried leaf oregano

1 Tbsp dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Easy Chipotle Shrimp Tacos

This recipe came from one of Oprah's favorite chefs, Custis Stone, and was featured on their Easy Family Dinners program. I've made it twice now--though I can't remember where I found the Chipotle Paste (it may have been London). In the US, cans of chipotle peppers in sauce can be found in the Mexican/Hispanic sections of most large grocery stores, so just experiment with the amount of peppers to suit your taste. I halved the recipe and it made about 6 large tacos.

Ingredients:

3 Tbsp. olive oil

1 small onion , roughly chopped

3 cloves garlic, minced

2 dried chipotle chilis, seeded and chopped

(or 50g Discovery brand Chipotle Paste)

3 tomatoes , roughly chopped

2.5 lbs (1500g) raw prawns/shrimp, peeled and deveined

(fresh prawns tasted way better than frozen, thawed prawns)

1/4 cup (60ml) lime juice to taste

Fresh cilantro (coriander)

Shredded cabbage

Corn tortillas

Directions:

1. Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers (or paste), and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt, cook for 1 minute and remove from heat.

2. Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.

3. Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with shredded cabbage on corn tortillas (Note: I tossed my cabbage in a homemade chili-lime-cilantro dressing before serving, and that gave it a nice, fresh tang). Add additional toppings as desired: salsa, sour cream, guacamole, etc.

Spicy Chile Lime Salad

I got the basic recipe for this salad (and the photo) from this Nourishing Meals website, and the dressing is great!

Dressing:

1/4 cup packed cilantro
1 jalapeño pepper, seeded & chopped
1 clove garlic
4 tablespoons extra virgin olive oil
4-5 tablespoons fresh squeezed lime juice
1/4 teaspoon sea salt

Mix all ingredients together in a blender/food processor, or if available, blend in a bowl using an immersion blender.

Add to a salad of mixed peppery greens such as kale, escarole or arugula, combined with chopped red and green bell peppers, spring onions, avocado, chickpeas (garbanzo beans) and jicama, if available. You could also add more protein to the salad by sprinkling some cooked shrimp, canned tuna, crumbled Mexican cotija cheese, or chicken pieces on top.

Note: The dressing can also be used as a marinade or basting sauce for salmon or other fish or poultry.

Vietnamese Fresh Spring Rolls

These spring rolls take a little patience to assemble, but they taste super fresh and are really healthy as well. I found the right kind of spring roll wrappers at Whole Foods in London, and used them up already, but am keeping an eye out for them in Birmingham. Let me know if you spot them anywhere!

They are best served with Thai Sweet Chili Sauce for dipping, but would also be good with a peanut satay sauce!

Ingredients:

1 pack spring roll rice paper wrappers (8.5 inch diameter)

1 pack ready-to-wok (pre-cooked) thin vermicelli rice noodles, separated into portions matching the number of spring roll wrappers

1 carrot, peeled, then grated into long slices with a carrot peeler

1 cucumber, peeled, then grated into long slices with a carrot peeler

1 bunch mixed baby salad greens

200g cooked prawns, tails off, sliced in half from head to tail

fresh coriander, leaves picked

fresh mint, leaves picked

Directions:

1. If you can't find pre-cooked rice noodles, then follow the pack directions to soften the noodles. Otherwise, follow the pack directions for softening the spring roll wrappers. I basically filled a large frying pan with warm/hot water and let it cool a bit. Spread a damp tea towel on the kitchen counter next to your pan of water for assembling the rolls.

2. Start by immersing one wrapper in the water, and let it sit until softened, 10-15 seconds. When soft and pliable (it should feel silky), remove it from the water and lay it on the tea towel. Dab the excess water off with a dry tea towel. The wrapper should be slightly sticky.

3. Place one portion of rice noodles towards the bottom edge of the wrapper. Lay several lettuce leaves over the noodles and top the lettuce with 5-6 pieces of prawns. Over the prawns, lay a few slices each of carrot and cucumber gratings, then sprinkle over coriander and mint leaves.

4. Fold roll like a burrito: take bottom edge (closest too you) and fold it over the filling until the wrapper edge touches the wrapper on the opposite side of the filling. The edges should stick together slightly. Next, fold each side edge in just enough to enclose either end of the filling. Last, roll the filled end over until the wrap is rolled up. Note: The tighter you can manage to wrap the rolls, the better chance you have that they won't fall apart. It takes a little practice.

5. Serve wraps immediately with sweet chili sauce or a peanut satay sauce. If you need to store them, I usually lay them on a damp paper towel in a Tupperware container, and then lay another wet paper towel over the tops before closing the lid. This will keep the wraps from drying out.

Creamy Baked Gnocchi with Spinach

This is another recipe from Giada De Laurentiis great cookbook Everyday Pasta that I made this past week. Since we've had snow and frost here for the past 2 weeks, I am in major comfort-food mode, and this hit the target in a big way. I measured out everything ahead of time and it was really fast to assemble and bake once we got home from the gym in the evening.

Ingredients:

2 (17oz/500g) packages potato gnocchi (make sure

you use the vacuum-pack type, not the kind that

comes hard & dried in a box)

3 cups (750ml) heavy cream/double cream

1 cup (250ml) chicken broth or reduced-sodium chicken broth

1/4 cup (60 ml) all purpose flour

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/4 tsp ground or fresh-grated nutmeg

12 oz/375g fresh baby spinach (seems like a lot but it wilts down)

3 oz/100g fresh goat cheese

1/2 cup (125ml) grated Parmesan cheese

1. Preheat the oven to 400F/200C.

2. Place the gnocchi in a lightly greased 9 x 13 x 2 inch baking dish. Set aside.

3. In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg and stir to combine. Add the spinach in batches and toss until all spinach is coated in the cream.

4. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.

5. Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, 25 to 30 minutes.

Butternut Squash Two Ways

I had a large, 2-pound butternut squash left over from our Thanksgiving table decorations, so I decided to turn into two dishes: Butternut Squash Risotto (non-vegetarian) and Thick Lentil, Garlic & Butternut Stew (Vegetarian). The risotto was a perfect, warming, 'comfort food' meal yesterday afternoon after D and I scraped the snow off the car and went for mile-long swims at the gym pool, and I'm planning to serve the stew with some fish and lamb during the next few days.

Butternut Squash Risotto (serves 4)

taken from Martha Stewart's Living CookbookThe Original Classics

5 cups/1250 ml chicken stock (home-made or store bought)

1 lb./500g raw butternut squash, peeled and cut into 3/4-inch dice (about 2 cups)

2 tsp extra virgin olive oil

4oz./125g pancetta, cut into 1/2 inch dice

1 medium onion, finely chopped

1 garlic clove, minced

1 & 1/2 cups Arborio (risotto) rice

1/2 cup dry white wine

Sea salt and fresh ground black pepper

2 Tbsp roughly chopped flat-leaf parsley or tarragon

(I used a dash of dried tarragon as well as the parsley)

1. In a saucepan, combine the stock and squash; bring to a boil over medium-high heat. Reduce heat to low; let simmer (squash will not cook completely).

2. Meanwhile, warm the oil in a medium saucepan (large enough to hold the finished risotto) over medium-low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp, about 8-10 mins. Using a slotted spoon, remove pancetta and set aside on a paper towel to drain.

3. Add the onion and garlic to the rendered fat; cook, stirring, until translucent, about 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook, stirring until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup/250ml of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup (180ml) at a time. Cook, stirring, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. (Some of the squash will start to disintegrate and will start to form a golden, creamy paste around the risotto). Stir in the parsley or tarragon and reserved pancetta. Serve. Note: Martha suggests topping the risotto with toasted pumpkin seeds, if desired, but I skipped this option.

Thick Lentil, Garlic & Butternut Stew (serves 4)

taken from Sonja Edridge's recipe in Waitrose's October Everyday Recipes

Note: I halved the recipe and it made 4 side dish portions

4 Tbsp mild olive oil

4 stalks celery, finely chopped

1 clove garlic, minced

5 tomatoes, roughly chopped

200g/7oz red lentils, washed

1000g/2lbs. raw butternut squash, peeled

and cut into 3/4-inch dice (about 4 cups)

600ml (2 & 1/3 cups) vegetable stock

1. Heat a large, non-stick pan with 1 Tbsp of oil. Add the celery and cook for 4 minutes, stirring, to soften, then add the garlic and cook for a further 2 minutes.

2. Add the tomatoes, lentils and butternut squash. Pour in the vegetable stock and bring to a boil. Cover and reduce to a simmer, then cook for 20-25 minutes (adding a little water if necessary) until the liquid has been absorbed and the lentils are cooked.

3. Season well and spoon into bowls. Drizzle in the remaining olive oil and serve with rustic or crusty bread. Note: I cooked the stew a little longer until it was nearly the texture of mashed potatoes and plan to serve it as a side dish, rather than a meal. You may also wish to season with salt and pepper--I did.

Open Faced Tostadas

Since we are guaranteed to have lots of roast meals over the next few days, I decided to bring a little Mexican food from California into the mix for lunch!

Ingredients: Serves 2

4 small corn tortillas or 2 whole wheat tortillas

1/2 cup frozen corn, thawed

1 can black beans or kidney beans, rinsed

1/2 cup cooked Mexican rice or brown rice

6 ounces jack cheese or mild cheddar cheese, shredded

1/4 head of lettuce, chopped or 1 cup salad greens

1/4 cup tomato salsa

2 Tbsp. chopped scallions (spring onions)

Handful chopped fresh cilantro (optional)

Sour cream and guacamole to serve (optional)

Preheat oven to 400°F/200°C.
Place tortillas in an oven-proof dish or baking tray. Mix corn, beans and rice together then spread to cover the tortillas and sprinkle with the cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 minutes.

Take the dish out of the oven and top each 'tostada' with chopped lettuce, tomato salsa, chopped scallions and chopped cilantro. Cut into 4 portions and serve immediately.

Pork Tenderloin & Mixed Squash with Pecans Gratin

I bought some 'Delicata' squash from Whole Foods in London (see photo below) to use for our Thanksgiving decorations and decided to cook them up before they expire. This squash dish received rave reviews from D (it hardly tastes like vegetables) and would be great for kids who are fussy about squash. The pork recipe came from my mom and the squash recipe (Vegetarian) came from The Big Book of Casseroles, which I'm finally diving into after years of flipping through. The squash also paired well with grilled salmon fillets with dill seasoning.

Grilled Pork Tenderloin & Mixed Squash with Pecans Gratin

(serves 4)

Pork Tenderloin

(serves 3-4, depending on size of tenderloin)

1 pork tenderloin, any size, in a vacuum pack

1/4 c soy sauce

2 Tbsp sake or dry sherry

1 1/2 Tbsp grated fresh ginger

1 clove garlic, minced

Rinse meat, pat dry. Put meat in a resealable plastic bag. Add the rest of the ingredients, set bag in a bowl to marinate. Chill 30 minutes or overnight. Barbeque 25 minutes or grill according to pork's packaging instructions if a bbq is not available. Reserve marinade to brush over meat while grilling.

Mixed Squash with Pecans Gratin (serves 4)

1 zucchini (courgette), about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 delicata squash, about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 large egg

1 cup grated cheddar cheese

1/2 cup/125ml chopped green onions/spring onions, including some tender green tops

1 tsp dried dill

1/2 tsp salt

Fresh ground pepper

2 Tbsp butter

3/4 cup/375 ml dry bread crumbs

1/4 cup/60 ml finely chopped pecans

1. Preheat oven to 350F/180C. Place squashes in a steamer ans steam over gently boiling water for about 10 minutes.

2. Transfer squash to a food processor. With pulses, coarsely chop squash. Add egg, cheese, onions, dill, salt and pepper to squash mixture. Mix briefly. Turn into a 9-inch glass pie plate or 8" x 8" square glass casserole dish lightly coated with cooking spray or oil.

3. In a small skillet over medium heat, melt butter. Add crumbs and nuts and stir until toasted, about 3 minutes. Sprinkle on top of squash mixture. Bake, uncovered, until puffed up and set, about 30 minutes.

Creamy Orzo with Peas & Tomatoes

I pulled this from Giada de Laurentiis' Everyday Pasta cookbook, and it made an easy weeknight dinner served with some grilled salmon a few weeks ago. If you 1/2 the recipe, it still easily serves 4 (remember to 1/2 the cooking times as needed).

Creamy Orzo (serves 6-8)

1 lb (500g) orzo pasta (available at ASDA or Whole Foods)

2 Tbsp olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz./400g) can diced tomatoes, drained

1 1/4 cups heavy cream (double cream)

1 cup frozen peas, thawed

3/4 cup fresh grated Parmesan cheese

Salt and freshly ground pepper

1. Boil a large pot of salted water. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of pasta water.

2. Meanwhile, heat the oil in a large, heavy frying pan over medium heat. Add the shallot and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough of the reserved pasta water to create a creamy consistency. Season with salt and pepper and serve.

Orzo Tomato Salad with Lemon and Herb Dressing

We're going out to dinner tonight, but this is a recipe that I've made a few times (usually in the warmer months) and it's delicious. It's also from the Easy Summer Food cookbook. Note: Orzo is a rice-shaped pasta available at most large supermarkets in California, but I've a little trouble getting it here. I found it locally through ASDA's online market site, and also saw it at Whole Foods in London.

Ingredients:

2 c. cherry tomatoes, halved

1/4 c. extra virgin olive oil

8oz (250g) orzo or other tiny soup pasta

6 scallions/spring onions, finely chopped

1/4 c. coarsely chopped mixed fresh herbs (I used basil, dill & parsley)

grated zest and juice of 2 unwaxed lemons

sea salt and fresh ground black pepper

4 wooden skewers, soaked in cold water for 30 minutes

Directions: Thread the tomatoes onto the soaked wooden skewers with all the cut halves facing the same way. Sprinkle over a little olive oil and season with salt and pepper. Broil under a preheated hot broiler for 1 to 2 minutes on each side until lightly charred and softened.

Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain well and transfer to a large bowl. Heat 2 tablespoons of the olive oil in a skillet, add the onions, herbs, lemon zest and stir-fry for 30 seconds. Add the mixture to the orzo, then add the tomatoes, lemon juice, remaining olive oil, salt and pepper. Toss well and let cool before serving.

Note: This dish is best eaten fresh, but keeps well. If you refrigerate this dish, bring it back to room temp before serving; you may also need to add a dash of olive oil to bring the right moisture level back.

Mediterranean Vegetable Pitas with Spicy Squash Dip

I made this Spicy Squash Dip with some leftover chickpeas (garbanzo beans) about 3 weeks ago and it kept really well in the fridge, so I decided to make some Mediterranean pita bread sandwiches with the remaining dip. The dip is great served warm on pita breads or flat-breads alone for an appetizer, but it really added a special flavor to the sandwiches.

Mediterranean Vegetable Pitas

Ingredients:

whole wheat pita breads

Spicy Squash Dip (see recipe below)

extra virgin olive oil

red wine vinegar

1/4 c. chopped fresh Italian flat-leaf parsley

Equal amounts: cherry tomatoes (quartered), cucumber (thinly sliced and quartered), and red onion (thinly sliced and quartered)

feta cheese (low-fat OK)

In a bowl or small container, combine the tomatoes, cucumber, red onion, and flat-leaf parsley with a little olive oil and vinegar, then crumble some feta cheese into the mix, and season with salt and fresh ground pepper. The mixture is to taste, so add more cheese, oil, vinegar or seasonings as desired. The mixture is even better if left to chill overnight in the fridge before serving, as the veggies will marinate in the dressing.

To assemble the sandwiches, toast pita bread in the toaster oven until warmed and slightly browned. Cut an opening along 1/2 of the pita edge (not on the flat face). Heat 3-4 tablespoons of Spicy Squash Dip per pita in the microwave for 30-45 seconds, or until warm. Spoon dip into each pita bread opening and spread over bottom half of pita. Spoon in chilled vegetable & feta mixture until pita feels almost full, and enjoy warm!

The dip recipe came from The Martha Stewart Living Cookbook: The Original Classics.

Spicy Squash Dip

1 15 oz. (425g) can pumpkin puree

1 15 oz (425g) can chickpeas, drained and rinsed

1 tsp whole cumin seeds, toasted

1 tsp whole mustard seeds, toasted

1 tsp whole coriander seeds, toasted

2 Tbsp extra virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

To toast seeds, place them in a heavy skillet over medium high heat and shake pan back and forth until seeds are aromatic and start to take on color. Transfer toasted seeds to a spice grinder or mortar and grind into a fine powder. Set aside.

Combine the pumpkin, the mixed ground spices, olive oil, chickpeas, salt, pepper, lemon juice and thyme leaves in a food processor. Process until smooth, about 30 seconds. Serve immediately, or let cool and refrigerate.