Sake Marinated Fish Served with A Big Green Salad
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Adapted from Nuts in the Kitchen by Susan Herrmann Loomis

Shopping List

• 2 shallots
• 1 head lettuce
• 1 bunch arugula
• 1 pound spinach
• 3 tbsps sesame seeds
• 1/4 cup lightly toasted (salted are ok) macadamia nuts
• Unsweetened shredded coconut
• 1-1/2 pounds firm, white fish such as ling cod, flounder, haddock or halibut
• Sake (you need 1 tbsp.)

Pantry Items

• Black pepper, freshly ground
• Brown sugar (light is best)
• Canola oil
• Dijon mustard
• Red wine vinegar
• Sea salt or kosher salt
• Sesame oil (Japanese is best)
• Tamari or soy sauce

Tools

• Chef’s knife
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• 2 nonstick fry pans
• Paring knife
• Salad spinner
• Spatula
• Steamer
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Sake with Sake, of course. But you want a good quality Sake, and we choose the Miyasaka Yawaraka Junmai which is dry but fruity, and a bit lower in alcohol than many Sake. You drink it cold; it will be great with this fish in it’s slightly sweet marinade. Yum!
• Dessert:  Lemon Poppyseed Ice Cream, Nuts in the Kitchen (p. 177)

Game Plan:

• When you walk in the door
  • Rinse the fish fillets and pat them dry, put them in the fridge
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Put three cups water in the bottom of a steamer and set it over medium-high heat
  • Assemble the ingredients
  • Put the sake in the fridge
  • Get someone to set the table and stick around to help you in the kitchen, this is an easy menu, but there’s a lot going on!
• Prep
  • Peel and slice the shallots paper thin.
  • Put 1-1/2 tbsps. tamari,1 tbsp. brown sugar and 1 tbsp. sake in glass or other non-reactive dish large enough to hold the fish. Whisk it all together, then whisk in 1 sliced shallot.
  • Check the fish for bones and remove what you can. Lay the fillets in the glass dish, turn them so they’ve got marinade on both sides, cover and refrigerate.
  • Separate the leaves from the head of lettuce. Rinse and spin them dry. Tear them into large bite-sized pieces. Measure 7 cups of leaves and put them in a large bowl.
  • Rinse and pat dry the arugula. If the leaves are large, tear them into bite-sized pieces. Measure 1 cup leaves and add them to the lettuce. You can save any extra lettuce or arugula for another meal.
  • Rinse the spinach. Remove and discard the stems (this is optional). Put the leaves in the large saucepan.
  • Coarsely chop the 1/4 cup macadamias and put them in a small skillet. Add 1 heaping tbsp. coconut and mix.
• Start Cooking
  • Put the saucepan with the spinach in it over medium-high heat and cook the spinach until it wilts but is still nice and green, 7-10 minutes.
  • While the spinach is steaming, steam the fish. When the water in the steamer boils, put the fish in and steam for 7 minutes, until the fish is opaque through.
  • While steam fills the kitchen, put the skillet with the macadamias and the coconut over medium-high heat and cook, shaking the pan and stirring often, until the coconut is golden.
  • Put 3 tbsps. sesame seed in a small skillet over medium heat and toast, shaking the pan occasionally until they’re golden, which will take just a minute or two. Don’t worry, you can do all of this at once! As soon as they turn golden, transfer them to a small bowl.
  • Once the sesame seeds are toasted, make the salad dressing: Put the other sliced shallot into a bowl with 1 tsp. mustard. Whisk in 1 tbsp. vinegar and a pinch of salt. Whisk in 1 tbsp. sesame oil, and 3 tbsps. canola oil. Taste for seasoning.
  • Check the nuts and coconut. When they’re golden, put them in a bowl.
  • When the spinach is steamed remove it from the heat and transfer to a colander. Press on it (using tongs or a spoon), to remove as much liquid as possible.
  • Coarsely chop the spinach, transfer it to a medium-sized bowl and drizzle it with 1 tbsp. soy sauce and 1/4 tsp. sesame oil. Toss and taste for seasoning.
  • Check the fish.  If it is cooked, transfer it to a platter and cover it loosely with aluminum foil.
  • Ok, dinner is almost ready! Add the salad dressing to the greens and toss, toss, toss. Taste for seasoning.
  • Divide the spinach among four plates, patting it in a round in the center. Cover the spinach with a fish fillet. Sprinkle each fillet with the macadamia coconut mixture. Take the plates, the salad and the wine to the table. Dinner is ready!

Wow that was fast, let’s eat!

	Chicken with Walnuts Served with a summer green salad
	Serves 4 Prep time: 15 minutes Total time: 60 minutes

Adapted from Nuts in the Kitchen by Susan Herrmann Loomis

Shopping List

• 4 small (4 oz.) onions
• 1 bunch mint
• 1 bunch flat leaf (Italian) parsley
• 1 bunch cilantro
• 8 cups mixed, summer salad greens
• 1 shallot
• 2 cups (8oz.) walnuts
• 3 tablespoons (45ml) pomegranate molasses (you can substitute balsamic vinegar and pomegranate juice)
• One 3 pound (1.5 kg) chicken, cut in 6 serving pieces or 6 chicken thighs, preferably organic
• 1 loaf crusty bread

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Dijon mustard
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt

Tools

• Bread knife
• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Our choice is also kind of a quirky wine, and somewhat unique: Donati 2008 Malvasia Frizzante, $18.49. This is a lightly-sparkling, dry and intensely tasty wine from Emilia Romagna in Italy; there are even some aspects to the wine that will make you think of a light beer. If you can’t find this, try a dry Lambrusco Bianco.
• Dessert:  Berries N’ Cream
• If you can taste the walnuts before you buy them do so, to be sure they’re really fresh!

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel each onion and cut each into 10 wedges.
  • Rinse and pat dry the herbs.  Pluck 1 cup mint leaves, ½ cup parsley leaves and 1 cup cilantro leaves.
  • Rinse and spin dry the salad greens.
  • Peel and very thinly slice the shallot. Put it in a large bowl.
  • Peel 3 garlic cloves and thinly slice them.
• Start Cooking
  • Put 3 tbsps. oil in the heavy skillet over medium-high heat. When it begins to sizzle, add the chicken and brown it well on both sides, seasoning each side with salt and pepper, which will take about 10 minutes total. Remove the chicken from the pan and reduce the heat to medium.
  • Add the onions to the pan. Stir and cook until they are softened and golden, about 8 minutes. Add the garlic, stir and continue cooking until it is nearly cooked and beginning to turn golden, about 5 minutes.
  • Stir in 1 cup of the water, scraping up any caramelized juices that may have stuck to the bottom of the pan, then add the chicken pieces, nestling them down among the onions. Increase the heat until the water simmers, cover and cook the chicken until it is nearly cooked through, 15 to 20 minutes, turning it twice as it cooks.
  • Grind the walnuts. Put them into the food processor with a generous pinch of salt and pulse-grind them until they’re ground fine. You don’t want them to get oily so watch carefully.
  • Check and turn the chicken. If it’s been 15 minutes, stir in 3 tbsps. pomegranate molasses (or 2 tbsps. balsamic vinegar and 1 tbsp. pomegranate juice), 1 more cup of water and the walnuts and continue cooking, turning the chicken twice more, until the sauce is thickened, 15 to 20 minutes.
  • You have time here to pour yourself a glass of wine (bet that tastes good!) and make the vinaigrette. Whisk 1 tbsp. red wine vinegar into the bowl with the shallot. Whisk in 1 tsp. mustard, a pinch of salt and a couple of grinds of pepper. Then whisk in 1/4 cup oil. Taste for seasoning.
  • About 10 minutes before the chicken is cooked, mince the herbs and stir them into the chicken.
  • Slice the bread.
  • Put the salad greens into the vinaigrette along with some herb leaves (try mint) and toss, toss, toss. Taste and adjust the seasoning.
  • Take the bread and the salad to the table and call the family. Then transfer the chicken to a serving platter, garnish it with herb sprigs, and take it to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Pasta with Mint and Eggplant Served with Garden Tomato Salad
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Shopping List

• 1 bunch mint
• 1 bunch basil
• 1 lb. eggplant
• 1 fresh purple onion
• 2 lbs. garden tomatoes
• 3/4 cup grated Parmigiano Reggiano
• 1/3 cup raisins
• 1/3 cup pine nuts or walnuts
• 1 lb. really good quality fusilli

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Try the Sicilian wine called Frappato.  Look for Cos ($26.99) or Occhipinti ($34.99) – you’ll love either one
• Dessert:  Sliced nectarines and peaches tossed with a few mint leaves

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and pat dry the herbs.
  • Pluck 1 cup mint leaves and 1 cup basil leaves.
  • Peel and mince 2 cloves garlic and put them into a large bowl.
  • Core the tomatoes and cut them in thick slices. Arrange them on a shallow platter, with the slices slightly overlapping.
  • Peel and slice the purple onion. Strew the slices over the tomatoes.
  • Rinse the eggplant and trim off the stem end. Cut it into 1-inch cubes.
  • Put the cheese in a serving bowl.
  • Coarsely chop the pine nuts or the walnuts.
• Start Cooking
  • Mince the mint leaves and add them to the garlic in the bowl.  Pour 1/3 cup oil over them and stir.
  • When the water boils, add the pasta and the eggplant, stir, and cook until the pasta is al dente, about 8 minutes.
  • While the pasta is cooking, season the tomatoes and onion with salt and pepper.
  • Coarsely chop the basil and strew it over the tomatoes and onion, then drizzle the tomatoes with 2-3 tbsps. oil.
  • You have time to set the table now and open the wine.
  • When the pasta is cooked, drain it, saving about ½ cup cooking water.
  • Add the pasta and eggplant, the chopped nuts, raisins, and the reserved cooking water, to the mint and oil and toss, toss, toss.  Taste for seasoning.
  • When the pasta is perfectly seasoned, garnish it with mint sprigs and take the bowl to the table. Dinner is served.

Wow that was fast, let’s eat!

	Corn and Lentil Salad Served with Bruschetta
	Serves 4 Prep time: 25 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 4 ears corn
• 4 to 6 ounces green beans
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch fresh thyme
• 1 bunch basil
• 1 bunch arugula
• 2 scallions
• 1 lemon
• 4 medium ripe, firm tomatoes
• 1 cup pitted kalamata or black oil-cured olives
• 8 oz. fresh goat cheese
• 1/2 cup pearl barley
• 1/2 cup lentils
• 1 loaf crusty, country bread

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt

Tools

• Bread knife
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: A dry Sauvignon Blanc – no oak, not too fruity – is always a great match for goat cheese, and the nice earthy flavors from the lentils and barley – and arugula, and olives – will all work beautifully together with the wine. A great favorite is from the Loire Valley – Cazin 2009 Cheverny Blanc is $14.99, a blend of 85% Sauvignon Blanc and 15% Chardonnay.
• Dessert:  Peach crunch (substitue peaches for rhubarb in the Notakeout Rhubarb Crunch)

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table – you’ll be moving too fast in the kitchen!
• Prep
  • Shuck the corn.
  • Trim the green beans and cut them into 2-inch pieces (you’ll need about 2 cups cut beans).
  • Remove the seeds and the pith from the bell peppers.
  • Slice the peppers into thin strips, then cut the strips into 1/2-inch lengths.
  • Rinse and pat dry the basil and the thyme.
  • Pluck 2 tbsps. thyme leaves.
  • Pluck 1/3 cup basil leaves.
  • Peel 2 garlic cloves, remove the tough stem ends and mince the cloves.
  • Rinse and pat dry the arugula.
  • Trim the root end and any wilted leaves from the scallions. Thinly slice the white and the green parts.
  • Squeeze 1-1/2 tbsps. lemon juice into a large bowl.
  • Core the tomatoes and cut them into 1/4-inch thick slices.
  • Coarsely chop the olives and put them into a bowl, with the goat cheese.
  • Cut 4 large or 8 smaller pieces of bread, making them 3/4 inch thick.
  • Arrange the bread slices on the sheet pan.
• Start Cooking
  • When the water in the pasta pot comes to a boil, add the barley and the lentils, stir, and cook for 10 minutes.  Add 2 tbsps. salt, stir, and continue to boil until the grains are al dente, about 10 minutes.
  • While the grains are cooking, make the vinaigrette. In a small bowl, whisk 2-1/2 tbsps. vinegar into the lemon juice.  Whisk in half the minced garlic and 1 tsp. salt, then whisk in 1/3 cup olive oil.
  • Turn your attention to the bruschetta for a few minutes. Put the bread under the broiler and toast it on both sides, for about 2 minutes per side.
  • Time to pour yourself a glass of wine before you mince the thyme leaves and stir them into the goat cheese and olives, along with the remaining minced garlic and 2 tbsps. olive oil. Season with salt and pepper.
  • When the bread is toasted, spread each piece with an equal amount of goat cheese, and top that with tomato slices. Drizzle with the remaining 2 tbsps. olive oil and broil until the tomatoes are golden brown, 2-3 minutes.
  • Back to the lentils and barley: when they are almost al dente after they’ve cooked about 14 minutes), add the corn and the green beans to the pot and cook until the green beans are crisp-tender, 3 to 4 minutes.
  • Drain the contents of the pot in the strainer and cool under cold running water.
  • Remove the corn from the strainer. Put the lentils, barley and beans in the vinaigrette, add the scallions, and toss.
  • Check the bruschetta.  If the tomatoes are golden, remove them from under the broiler.  Turn off the broiler.
  • Cut the kernels from the corn.  Coarsely chop the basil leaves.  Add both to the grains and toss, toss, toss.
  • Coarsely chop the arugula and strew it over the bruschetta, then drizzle each with a generous tsp. of balsamic vinegar.
  • Dinner is ready, so take everything to the table. Don’t forget to bring the wine!

Thanks Peter, let’s eat!

	Grilled Fish Served with Ratatouille
	Serves 4 Prep time: 30 minutes Total time: 45 minutes

Shopping List

• 1-1/2 lbs. tomatoes
• 1 lb. small zucchini
• 1 green bell pepper, preferably organic
• 1 large eggplant
• 1 large yellow onion
• 1 bunch fresh thyme
• 1 bunch flat leaf (Italian) parsley
• 1 lemon, preferably organic
• 24 oz. Lingcod or Tilapia fillets
• A crusty baguette

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Aluminum foil
• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Paring knife
• Spatula
• Wooden spoons

Suggestions

• Wine: Try a nice, dry Rosé with this one.
• Dessert: Fruit sorbet
• Ratatouille makes terrific leftovers. Try it for breakfast with a poached egg.

Game Plan:

• When you walk in the door
  • Refrigerate the fillets
  • Preheat the grill or the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
  • Get someone to set the table
• Prep
  • Core the tomatoes.
  • Cut the tomatoes in half, crosswise, and gently squeeze out the seeds.
  • Rinse and trim the ends from the zucchini, cut it into 1/2-inch cubes.
  • Core and seed the bell pepper, cut it into 1/2-inch cubes.
  • Rinse the eggplant, and cut off the stem end and cut it into 1/2-inch cubes.
  • Peel and coarsely chop the onion.
  • Strip 1 tsp. thyme leaves.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Peel and mince 1 clove garlic.
  • Rinse the lemon and cut it into super-thin rounds (use a mandolin if you have one)
  • Remove any bones from the fish fillets, and rub them with olive oil.
  • Arrange rounds of lemon on top of each fillet, put the fish on a piece of foil and refrigerate.
• Start Cooking
  • Heat 2 tbsps. olive oil in the heavy skillet over medium-high heat. When the oil is hot but not smoking, add the eggplant, salt it lightly, and cook it, shaking and stirring, until it begins to turn golden, about 4 minutes.  Remove it from the skillet.
  • Add 1 tbsp. olive oil to the skillet then add the zucchini, the onions, and the bell pepper. Season lightly with salt.
  • Cook the vegetables, stirring, until they start to turn golden at the edges, and become soft, about 4 minutes.
  • Add the thyme, the bay leaf, and the garlic to the pan and cook, stirring, until the bell pepper and onion are almost soft, about 3 minutes.
  • Add the tomatoes to the pan and stir. Season lightly with salt and a couple of grinds of pepper, and cook until the tomatoes come to a boil, about 4 minutes.
  • Mince the parsley.
  • Put the fillets (in the foil) on the grill.
  • Add the eggplant and any oil around it to the vegetables in the pan, stir and continue cooking for about 3 minutes. Remove from the heat and transfer it to a serving dish.
  • Check the fish – it’s probably cooked through – it only takes a few minutes.  If it isn’t, no problem. Leave it on the grill until it is cooked. The ratatouille is delicious at any temperature.
  • When the fish is cooked, season it with salt and pepper, and remove it from the grill.
  • Time to get everyone to the table. Have them carry the ratatouille and the bread.
  • Put the fillets on a platter, and take that along with the wine.  Dinner’s on!

Wow that was fast, let’s eat!

	Fresh Corn Polenta Served with a chickpea salad
	Serves 4 Prep time: 20 minutes Total time: 40 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 2 ears corn
• 2 pints cherry tomatoes
• 1 bunch basil
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch oregano
• 1 large or 2 medium shallots
• 1 medium carrot
• ½ cup grated Parmigiano Reggiano
• 1 cup coarse ground polenta or corn grits
• Two 15-ounce cans chickpeas

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Red wine vinegar
• Sea salt or kosher salt
• Unsalted butter

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:  Polenta is a nothern Italian dish, so we suggest a great northern Italian wine: an easy-going Fay 2008 Valtellina Rosso ($13.99), which is made from Nebbiolo, the same grape that makes the famous Barolo and Barbaresco.
• Dessert: Biscotti

Game Plan:

• When you walk in the door
  • Preheat the oven to 200F
  • Get out Pantry Items
  • Get out Tools
  • Fill a large saucepan two-thirds with water. Add 1 tbsp. salt and set over high heat
  • Fill a medium saucepan with 3 cups water and put it over medium-high heat
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table
• Prep
  • Shuck the corn and cut the kernels off the cob. You’ll need 1 cup kernels.
  • Rinse and remove the stems from the tomatoes.
  • Peel and dice 3 garlic cloves.
  • Rinse and pat dry the herbs. Pluck generous 1/4 cup leaves from the basil and the parsley, and 1 tbsp. from the oregano (this is for the tomatoes).
  • Pluck another ½ cup leaves from the parsley (this is for the chickpeas).
  • Peel and thinly slice the shallots. You’ll need about 1/3 cup sliced shallots.
  • Peel, trim, and grate the carrot.
  • Rinse and drain the chickpeas.
• Start Cooking
  • In a salad bowl, combine the shallots, the 1 minced garlic clove, 3 tbsps. vinegar, and a pinch of salt and set aside for 5 to 10 minutes.
  • When the water in the medium saucepan comes to a boil, add 2 tbsps. unsalted butter and 1 tsp. salt, stir, then add the polenta and the corn and stir until the water returns to a boil. Reduce the heat so the polenta is simmering and cook, uncovered, for 5-7 minutes, stirring occasionally.
  • When the water in the large saucepan boils, add the chickpeas and boil for 2-3 minutes.  Drain.
  • Whisk 1/4 cup oil into the shallot mixture, then add the chickpeas and toss, toss, toss.  Season with pepper.
  • Mince the herbs destined for the tomatoes.
  • Go ahead and start the tomatoes while the polenta is still simmering. Place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat.  Place the tomatoes, 1/4 cup oil, 2 of the minced cloves of garlic and ½ tsp. red pepper flakes (if you like your tomatoes spicy…you can always adjust or omit) in the pan and sauté until the tomatoes soften and begin to exude their juice, 3 to 4 minutes.  Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper and remove from the heat.
  • Mince the parsley destined for the chickpeas, and stir it into them, along with the grated carrots. Season to taste.
  • To serve, divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve the grated Parmigiano Reggiano for garnish. Take the polenta and the chickpea salad to the table – dinner is served. Don’t forget the wine!

Wow that was fast, let’s eat!

	Penne with Peppers & Tomatoes
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

Shopping List

• 1 large or 2 medium red bell peppers
• 1 bunch flat-leaf (Italian) parsley
• 8 oz. feta cheese (preferably Greek or Turkish)
• 1 pint cherry tomatoes
• 1 lb. best-quality penne

Pantry Items

• Black pepper
• Dried oregano
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Paring knife
• Spatula
• Strainer
• Tongs

Suggestions

• Wine:   A rousing red with this one – try one from California
• Dessert:  Ice cream and cookies

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Core the red peppers (remove all the white pith). Coarsely chop them.
  • Rinse and pat dry the herbs. Pluck 1/2 cup parsley and 1/4 cup oregano.
  • Peel and coarsely chop the garlic.
• Start Cooking
  • Heat 2 tbsps. oil in the heavy skillet over medium-high heat. Add the peppers, stir and when they start sizzling reduce the heat to medium, cover and cook them while you remove the stems from the cherry tomatoes and cut them in half. Stir the peppers once in awhile.
  • Add the tomatoes and the garlic to the peppers and stir.
  • When the water boils add the penne, stir and cook until it is al dente, 7-12 minutes. Continue to cook the peppers and tomatoes while the pasta cooks, stirring it once in awhile.
  • Mince the parsley, add it to the peppers and stir.
  • Crumble 1 tsp. oregano into the peppers and stir. Taste for seasoning and add more if you like.
  • While the pasta cooks, set the table.
  • When the pasta is al dente drain it, reserving some of the cooking liquid. Add it to the peppers in the skillet and stir it so all the ingredients are mixed. Crumble in the feta, stir one more time, and remove it from the heat.
  • Divide the pasta evenly among 4 plates or shallow bowls. Garnish with a sprig of parsley and serve.
  • Take the plates to the table, along with the wine. Καλή όρεξη (Kalí óreksi!)

Wow that was fast, let’s eat!

	Simplest Fried Chicken Served with corn, peppers & new potatoes
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 bunch cilantro
• 1 bunch basil
• 1-1/2 lbs. new potatoes
• 4 ears corn
• 1 red bell pepper, preferably organic
• 1 lime, preferably organic
• 4 boneless, skinless chicken breasts, preferably organic

Pantry Items

• All-purpose flour
• Black pepper
• Extra-virgin olive oil
• Unsalted butter
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine: Pinot Gris
• Dessert: Nectarine and Peach Pie
• This makes great leftovers turned into a salad.  Think about doubling everything, then drizzling it with lemon juice and olive oil the next day.

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and put it in the fridge.
• Prep
  • Cut the chicken breasts into 1-inch strips. Put them in a bowl.
  • Sprinkle the chicken with 2 tbsps. flour, 1/4 tsp. salt and several sprinklings black pepper and toss so the pieces are covered.
  • Rinse and pat dry the cilantro; pluck 1 cup leaves.
  • Rinse and pat dry the basil; pluck 1 cup leaves.
  • Peel 2 cloves garlic.
  • Wash the potatoes and put them in the medium saucepan.
  • Shuck the corn. Cut off one end of the cob, so it’s flat. Then, stand the corn cob on the flat end and cut off all the kernels. Repeat with all the corn.
  • Trim and core the red bell pepper and remove the pith and chop.
  • Cut the lime into six wedges.
• Start Cooking
  • Cover the potatoes with water, add 2 tsps. salt, and put them over medium-high heat. When the water comes to a boil, reduce the heat so it’s simmering and cook until the potatoes are tender. This will take about 15 minutes.
  • Put 2 tbsps. butter in a bowl big enough for the potatoes.
  • Mince the basil and mash it into the butter in the bowl.
  • Get someone to set the table because you don’t have time.
  • Heat 2 tbsps. olive oil in the nonstick fry pan over medium-high heat. When it’s hot but not smoking, add the chicken and cook it, stirring all the time, for about 4 minutes.
  • Add the corn and the peppers to the pan and stir constantly for about 4 minutes.
  • Remove the pan from the heat.
  • Mince the cilantro and the garlic together.
  • Add the garlic and the cilantro to the pan, and a sprinkling of red pepper flakes if you want some heat in this dish, and either toss or stir until it’s mixed with the chicken and cook for another minute. Check a piece of chicken – if it is still pink inside, cook until it isn’t anymore.
  • Remove the pan from the heat. Squeeze 2 lime wedges over the chicken.
  • Transfer the chicken to a serving dish, garnish with the other lime wedges.
  • Drain the potatoes and put them in the bowl with the butter and the basil. Toss the potatoes, shower them with pepper, and get the food to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Roasted Eggplant & Goat Cheese Served with corn on the cob
	Serves 4 Prep time: 10 minutes Total time: 35 minutes

Shopping List

• 4 small eggplants
• 6 ears corn
• 4 medium, ripe tomatoes
• 1 bunch basil
• 1 bunch sage
• 1 bunch rosemary
• 4 to 6 ounces (120-180g) fresh goat cheese

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Sea salt
• Sherry wine vinegar
• Sugar
• Unsalted butter

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Whisk
• Wooden spoons

Suggestions

• Wine:  Pecorino (the grape not the cheese) is from the Marches in Italy, and it makes a medium-bodied dry wine that has aromas of herbs and hay, and good bright flavors, but is still quite rich. Try Pietrantonj 2008 Pecorino, $18.99
• Dessert:  Chocolate Ice Cream with Raspberries

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 450F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Trim the stem end from the eggplant. Cut the eggplant into 1/2-inch thick, lengthwise slices. Arrange them in a single layer in the pan. Sprinkle them evenly with salt and pepper.
  • Shuck the corn, and break each ear in half.
• Start Cooking
  • As soon as the oven is hot (even if it’s not up to temperature), put the eggplant in and roast until the slices are golden on one side, about 15 minutes, then flip and roast on the other side until they’re tender through, 10-15 minutes.
  • While the eggplant is roasting, peel, core and seed the tomatoes. Cut them into small dice and place them in a bowl. Season with 3/4 tsp. salt, 3/4 tsp. sugar, and 3/4 tsp. vinegar, mix well and place in a fine strainer that is resting in a bowl.  Let them drain until you’re ready to serve them.
  • Rinse and pat dry the herbs. Pluck 3/4 cup firmly packed leaves from the basil, about 8 sage leaves and 2 tbsps. rosemary leaves.
  • Mince the herbs and put them in a bowl. Cover them with 1/3 cup oil, and season with some salt.
  • You’ve got time to set the table. Be sure to put butter on the table.
  • Check the eggplant. If it’s cooked, remove it from the oven and transfer the slices to a serving platter.
  • Spoon the tomatoes over the eggplant, then crumble the goat cheese over all. Drizzle with the herbs and oil. Season with salt and pepper.
  • Put the corn in the boiling water.
  • Take the eggplant and the wine to the table.  By the time you return to the kitchen the corn will be cooked.  Drain it, and put it in a serving bowl.  Take it to the table, and enjoy! (Don’t forget to call everyone to the table – dinner is ready!)

Wow that was fast, let’s eat!

	Grilled Tuna Served with Eggplant & Cilantro Oil
	Serves 4 Prep time: 15 minutes Total time: 45 minutes

Shopping List

• 6 to 8 Japanese eggplant, or 2 eggplant
• 2 bunches cilantro
• 2 inches fresh ginger
• 1 lime, preferably organic
• Four 6 oz. tuna steaks, preferably line-caught
• Fresh, crusty bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Fine or coarse sea salt
• Garlic

Tools

• Bread knife
• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Roasting pan
• Roasting rack
• Spatula
• Tongs
• Whisk
• Zester or Microplane

Suggestions

• Wine: Pinot Blanc
• Dessert: Fresh blueberries and cream

Game Plan:

• When you walk in the door
  • Preheat the oven to 450F or light the grill
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and chill it
• Prep
  • Rub the tuna all over with olive oil. Refrigerate.
  • Rinse and pat dry the eggplant. Trim off the stem ends.
  • Cut the eggplant lengthwise into 1/2-inch slices, and rub each slice on both sides with enough olive oil to moisten it completely.
  • Rinse and pat dry the cilantro; pluck 2 cups of leaves and save the rest for garnish.
  • Peel and coarsely chop 2 garlic cloves.
  • Peel and coarsely chop the ginger.
  • Zest the lime.
  • Squeeze 2 tbsps. juice from the lime.
• Start Cooking
  • If you are baking the eggplant, arrange it on the roasting pan and put it in the oven. It will take a total of about 30 minutes to cook. If you’re using the grill, hold off doing anything for the moment.
  • If you’ve got a food processor, puree the cilantro, garlic, ginger, lime zest and 1/4 tsp. salt. Otherwise, mince everything together as fine as you can.
  • Add ½ cup olive oil to the herb mixture, and process. (If you’ve minced it all, put it in a small bowl before you whisk in the olive oil!)
  • Add 1 tbsp. lime juice, either process or whisk, and taste for seasoning. Add more salt or lime juice if you want to. Set this aside for now.
  • Put the eggplant on the grill now if you’re grilling. It will take about 15 minutes total to grill.
  • Set the table, pour yourself a glass of wine, open the mail.
  • Check the eggplant – turn it if it’s golden on one side.
  • Slice the bread and put it on the table.
  • Put the tuna on the grill, or heat 1 tbsp. olive oil in a skillet over medium-high heat.
  • When the oil is hot but not smoking, add the tuna and cook it until it is just slightly pink in the center, about 4 minutes per side. If you’re grilling, put the tuna on the grill and grill it for the same amount of time. (This amount of cooking time won’t give you rare tuna).
  • Put the tuna on a platter. It is best if it sits for awhile so it can relax and you can pour off any juices it gives up.
  • Check the eggplant – it should be cooked. Remove it from the oven or grill (don’t forget to turn them off). Put on a platter, and pour the cilantro oil over them.
  • Drain off any liquid from the tuna, and drizzle it with the remaining tbsp. lime juice.
  • Dinner is ready to serve – take the tuna and the eggplant to the table – don’t forget the wine!

Wow that was fast, let’s eat!

	Chilled Cucumber Soup Served with Black Bean Quesadillas
	Serves 4 Prep time: 25 minutes Total time: 30 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 3 large cucumbers (1 1/2 pounds)
• 1 bunch mint
• 2 pounds zucchini
• 1 jalapeño pepper
• 2 scallions
• 1 cup plain whole milk yogurt
• 3/4 pound grated Monterey Jack cheese, coarsely grated
• Tomato salsa, purchased or homemade
• Two 15-ounce cans black beans
• 8 flour tortillas (8 inches in diameter)

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Red wine vinegar
• Sea salt or Kosher salt

Tools

• Blender
• Chef’s knife
• Grater
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:
• Dessert:  Fruit granita and cookies

Game Plan:

• When you walk in the door
  • Preheat the broiler
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table; remember soup spoons!
• Prep
  • Cut the cucumbers in half, lengthwise. Scoop out their seeds with a spoon and discard. Coarsely chop the cucumbers and put them in blender or food processor.
  • Peel and coarsely chop 1 clove garlic and put it in the blender with the cucumber.
  • Rinse and pat dry the mint. Pluck 1/3 cup leaves.
  • Add 1 cup yogurt to the blender, along with 1-1/2 tbsps. olive oil and 2 tsps. vinegar. Puree. Season to taste with salt and pepper.
  • Mince the mint and stir it into the soup. Refrigerate.
  • Trim and grate the zucchini on the large holes of the grater. Put it in a colander and toss it with 1-1/2 tsps. salt, using your fingers. Squeeze the zucchini to remove most of its liquid, then put the zucchini in a large bowl.
  • Trim the jalapeno and finely chop it, with the seeds and the pith (if you like heat. If you don’t, remove the seeds and pith).  Add it to the zucchini.
  • Trim the 2 scallions and finely chop them.  Add them to the zucchini.
  • Coarsely grate the cheese, and add it to the zucchini.
  • Rinse and drain the beans, and add to the zucchini.  Toss everything together, really well.
• Start Cooking
  • Brush 8 tortillas with oil.
  • To make the quesadillas, divide the bean mixture among 4 tortillas, pressing it down so it stays in place, and making sure it goes right to the edges of the tortillas. Top each with another tortilla, oiled side on top.
  • Warm a large skillet over medium heat. Place a quesadilla in the pan and cook until the cheese melts and the tortillas are golden-brown, about 3 minutes per side. Repeat with the remaining quesadillas. If you have 2 skillets, use them both to cook the quesadillas more quickly. (You can also use the broiler, setting the broiler rack 6-inches from the heat source, broiling the quesadillas about 2 minutes per side).
  • When the quesadillas are cooked, arrange them on a serving platter. Garnish with mint sprigs, and take to the table along with the cucumber soup and the salsa. Dinner is served, Olé!

Wow that was fast, let’s eat!

	Susan’s Favorite Burgers Served with a cucumber salad
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Shopping List

• 2 inches fresh ginger
• 2 scallions
• 1 serrano or jalapeno pepper
• 1 bunch watercress
• 2 long English cucumbers
• 1 bunch mint
• 1-1/2 lbs. lean ground pork
• 7 oz. plain yogurt (we like Greek)
• 4-6 whole wheat hamburger buns

Pantry Items

• Black pepper
• Good quality mayonnaise
• Sea salt
• Soy sauce
• Szechuan peppercorns (you can use black or white peppercorns as a substitute)

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Vegetable peeler

Suggestions

• Wine: Brooklyn Lager, please!
• Dessert: Ice Cream Sundaes
• If you have a leftover burger it will be perfect for lunch tomorrow; this makes a great picnic meal too, by the way.

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork
  • Preheat the grill or broiler and adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the beer
• Prep
  • Peel the ginger and mince it.
  • Trim and slice the scallions into thin rounds.
  • Remove the seeds and pith from the pepper and mince it.
  • Peel the cucumbers and slice them into 1/4-inch slices.
  • Rinse the mint and pat it dry. Pluck 1/4 cup leaves.
  • Measure 1 tsp. Szechuan peppercorns. Grind the peppercorns and sift them.
  • Rinse the watercress and spin it dry.
  • Slice the buns in half.
• Start Cooking
  • Place the pork, ginger, scallions, minced pepper, Szechuan pepper and 2 tsps. soy sauce in a medium-size mixing bowl and mix together with your fingers.
  • Form 4 to 6 patties.
  • Heat the heavy skillet over medium-high heat and put as many burgers in it as will easily fit. Cook until they are brown on one side, 4-5 minutes. Flip and cook on the other side 4-5 minutes.
  • Put the yogurt in a medium-sized bowl.
  • Mince the mint leaves and stir them into the yogurt. Season with salt and pepper.
  • Stir in the cucumbers.
  • Get someone to set the table. While you’re at it, ask them to open up a beer for you!
  • Toast the cut sides of the buns under the broiler. Don’t walk away from the broiling buns – they’ll toast quickly!
  • To make the burgers, slather the cut sides of the buns with mayo. Place a burger on the bottom half of a bun and top with the watercress. Put the top of the bun on the watercress and your burgers are ready to go!
  • Take the burgers to the table, along with the cuke salad and the beer. Have fun!

Wow that was fast, let’s eat!

	Grilled Chicken Fajitas Served with mango salad
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Shopping List

• 3 avocados
• 1 lemon, preferably organic
• 1 lime, preferably organic
• 1 head crisp lettuce (Iceberg or Romaine)
• 2 large, ripe mangos
• 2 scallions
• 1-inch fresh ginger
• 1 jalapeno or other hot chile
• 2-1/2 lbs. boneless, skinless chicken breasts
• 1 pkg. sesame seeds
• 2 cups sour cream
• 12 really good flour tortillas

Pantry Items

• Garlic
• Hot paprika
• Sea salt

Tools

• Aluminum foil
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Tongs
• Plastic wrap
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine: Beer or margaritas
• Dessert: Nectarines and peaches over ice cream
• There will likely be leftovers – lucky you!

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Preheat the grill or the broiler, adjust the rack
  • If you’ll use the broiler, line a baking sheet with foil
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Get out waxed paper
  • Open a beer – put the rest in the refrigerator
• Prep
  • Put a chicken breast on top of a piece of plastic wrap. Cover it with another piece, and pound it until it is about 1/4-inch thick. Repeat with all the chicken breasts.
  • Cut the avocados in half, remove the peel and the seed, and cut them into 1/2-inch cubes. Put them in a bowl.
  • Squeeze half a lemon over them, through your fingers, toss gently, and forget about this for now – it’s a garnish.
  • Zest the lime.
  • Measure out ½ cup sesame seeds.
  • Rinse the lettuce and spin it dry. Stack the leaves and cut into thin strips. Put them in a bowl in the fridge.
  • Cut the mangos into 1/4 inch pieces, and put them in a medium-sized bowl.
  • Trim the root and about half the green from the scallions, and cut what’s left into very thin rounds.
  • Peel the ginger, and mince enough to get 1 tsp.
  • Trim the stem end from the chile, and remove the seeds and the white pith (that’s where lots of the heat is). Mince the chili. Wash your hands!
  • Peel and mince 1 garlic clove.
• Start Cooking
  • Sprinkle the flour tortillas lightly with a little bit of water, then wrap them in foil and put them on the grill away from the heat source, or in the oven on the bottom rack.
  • Press sesame seeds all over the chicken breasts. Sprinkle them all over with salt and hot paprika.
  • To make the mango salad, add the scallions, the lime zest, the minced garlic, ginger and as much of the chile as you think your palate can stand, to the mango and toss.
  • Squeeze the lime and measure out 2 tbsps. juice. Pour this over the mango salad, and toss. Salt the salad to your taste, and put it on the table, with the avocado.
  • In fact, set the table now. Put out extra napkins.
  • Put the chicken on the grill. If you’re broiling, put the chicken on the foil-lined sheet and put it under the broiler. The chicken will take about 2 minutes per side to cook.
  • Put the sour cream in a bowl, and put it on the table with the lettuce and the beer.
  • Turn the chicken and cut into one breast – if its no longer pink, take all the chicken from the grill.
  • Cut the chicken into 1/2-inch strips, and put them in a dish. Get the tortillas from the oven and put them in a basket – leave them wrapped in foil.
  • When you’re sitting at the table with everyone, show them how to make a fajita – you put some chicken in the center of the tortilla, and cover it with everything else (including the mango salad if you want to), then you do your best to get your mouth around it! Yum!

Wow that was fast, let’s eat!

	Rice Noodles and Summer Veggies with Tofu
	Serves 4 Prep time: 25 minutes Total time: 40 minutes

Shopping List

• 12 oz. green beans
• 1 small carrot
• 1 medium red onion
• 1 lime, preferably organic
• 1 bunch basil
• 1 stalk fresh lemon grass (or dried)
• 1 fresh serrano or other small, hot chile
• 1 pkg. salted peanuts
• 1 lb. tofu
• 1 pkg. rice vermicelli

Pantry Items

• Canola oil
• Fish sauce
• Garlic
• Red pepper flakes
• Soy sauce
• Sugar

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: Riesling, or Asian beer
• Dessert: Honeydew melon drizzled with lemon juice and sprinkled with diced candied ginger

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • This might seem like cooking, but it’s really prep: as soon as the water boils in the pasta pot, add the rice noodles and stir to break them apart. Cook just until they are soft but still al dente, about 4 minutes.
  • Drain the noodles and rinse them under cold water, then fluff them up and set them aside to drain for 30 minutes.
  • Trim both ends of the beans, and cut them into 1-inch lengths.
  • Trim and peel the carrot, and grate it on the fine holes of the grater.
  • Peel and thinly slice the onion.
  • Squeeze the lime and measure out 1-1/2 tbsps. lime juice.
  • Peel and mince 2 cloves garlic.
  • Peel another clove of garlic and leave it whole.
  • Wash and pat dry the basil; pluck ½ cup leaves.
  • If you’ve got fresh lemon grass, mince it. If you’ve got dried, measure out 1 tbsp. and crush it in your hands.
  • Finely chop 1/3 cup peanuts.
  • Measure out 1/3 cup fish sauce.
  • Drain the tofu, and cut it into 1/2-inch squares. Put them in a shallow bowl.
• Start Cooking
  • Pour 2 tbsps. fish sauce over the tofu. Pour 2 tsps. soy sauce over the tofu, and sprinkle it with the minced lemon grass. Shake the tofu so the ingredients are mixed, and set it aside. (If you’re using dried lemon grass, wrap it loosely in cheese cloth to make a small bag, and lay it over the tofu.)
  • Mince the whole clove of garlic with half of the hot pepper (if you are using) and 1 tbsp. sugar until you get a sort of paste. (Note: if your family or friends don’t like spicy food, omit the chile and serve a little bowl of red pepper flakes at the table, so each person can season their own noodles).
  • Put the garlic and pepper in a bowl, and stir in 2 more tbsps. sugar.
  • Remove the dried lemon grass from the tofu, shake it, and put the lemon grass back on top.
  • In a small bowl, whisk together the lime juice, the 1/3 cup fish sauce, and 2/3 cup warm water. Whisk in the garlic, sugar, and hot pepper mixture. Stir in the grated carrot. Set this aside.
  • Set the table – if you’ve got chopsticks and everyone knows how to use them, now’s the time!
  • Pour yourself a glass of wine – things are going to happen fast now.
  • Put the noodles, which will be kind of sticky, into a large, shallow bowl.  Put the carrots on top.
  • Coarsely chop the basil and sprinkle it over the noodles.
  • Heat 3 tbsps. oil in the heavy skillet over medium-high heat. When the oil is hot but not smoking, add the green beans and the bag of dried lemon grass (if you are using this) and cook, stirring, until the beans are beginning to soften and look sort of blistered on the outside, 3-4 minutes.
  • Add the 2 cloves minced garlic and stir, then add the onion and cook, stirring until it starts to turn golden, 1-2 minutes.
  • Add the tofu to the pan and cook, stirring, just until it is hot, 3-4 minutes.
  • Remove the skillet from the heat, and spoon everything in it on top of the noodles, lime and fish sauce, and sprinkle with the peanuts. Take the bowl to the table, along with the wine! Dinner’s ready!

Wow that was fast, let’s eat!

	Crisp Skinned Salmon Served with a Big Fruit Salad and Cumin Corn
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Salmon and corn are a natural summer combination.  Cutting the corn into rounds dresses it up a bit, and the cumin butter is sublime!

Shopping List

• 4 ripe nectarines
• 4 ripe peaches
• 2 shallots
• 1 bunch mint
• 4 ears corn
• 1 lemon
• Four 5-6 oz. pieces salmon fillet, with skin
• 1 baguette, a really good one

Pantry Items

• Black pepper, freshly ground
• Cumin, ground
• Extra-virgin olive oil
• Sea salt
• Unsalted butter

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Small saucepan
• Spatula
• Whisk
• Wooden spoons

Suggestions

• Wine:  We like a Pinot Gris from Alsace with this one.
• Dessert: It’s time for brownies again!

Game Plan:

• When you walk in the door
  • Rinse the salmon and refrigerate it
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel the peaches and cut them into 1/2-inch wedges.  Put them in a large bowl.
  • Cut the nectarines into 1/2-inch wedges.  Add them to the peaches.
  • Peel and mince the shallots.  Add them to the fruit.
  • Rinse and pat dry the mint.  Pluck 1/4 cup leaves.
  • Shuck the corn and cut the ears into 1/2-inch thick rounds.
  • Put 4 tbsps. butter in a small pan over low heat.
  • Whisk 3/4 tsp. ground cumin into the butter.  Keep warm.
  • Squeeze ½ the lemon into a small bowl.
  • Get someone to set the table.
• Start Cooking
  • Put 1 tbsp. oil and 1 tbsp. butter in a heavy skillet over medium heat.  When the butter foams, put the salmon in the pan, skin side down.  Cover and cook until the salmon is cooked all the way through, about 7 minutes.  The skin should get nice and crisp.
  • While the salmon is cooking, drizzle the fruit with 2 tbsps. oil and 2 tsps. lemon juice.  Gently toss and season with salt and pepper.  Coarsely chop the mint leaves and add to the fruit.  Toss, and take to the table.
  • When the water boils, add the rounds of corn and cook for 3 minutes.  Drain, pat dry, and put them in a large serving bowl.  Pour the cumin butter over them, toss, and season with salt and pepper.  Take to the table.
  • When the salmon is cooked, remove it from the pan, slipping the spatula between the salmon and the skin.  Put a piece of salmon on each of four plates.  Remove the skin from the pan, and set a piece of crisp skin against each piece of salmon.
  • Get someone to quickly slice the bread, and help you take it to the table.  Dinner is ready.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Peachy Chicken Served with Broccoli Salad
	Serves 4 Prep time: 30 minutes Total time: 40 minutes

Presented by Diane Henderiks

Shopping List

• 4 ripe, fresh peaches
• 1 bunch rosemary
• 1 bunch flat-leaf (Italian) parsley
• 12 white mushrooms
• 1 bunch fresh broccoli
• 6 radishes
• 1 small red onion
• 1/4 c pimento stuffed green olives
• Dry mustard
• Four 6 oz. boneless, skinless chicken breasts
• 1/2 lb. turkey bacon

Pantry Items

• Black pepper, freshly ground
• Brown sugar
• Extra-virgin olive oil
• Lowfat mayonnaise
• Red wine vinegar
• Rice wine vinegar
• Sea salt
• Sugar
• Worcestershire sauce

Tools

• 9X13 baking dish
• Blender
• Brown paper bag
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Rolling pin
• Roasting pan
• Small saucepan
• Strainer
• Tongs
• Waxed paper
• Whisk
• Wooden spoons

Suggestions

• Wine:  You’ll be amazed when you try Riesling with this dish…it’s a flavor revelation.
• Dessert:  Try Balsamic Fruit from Dietitian in the Kitchen – Volume 1 – The Essential Recipes by Diane Henderiks (p. 120).

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken or the bacon
  • Preheat the grill or build a wood fire
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table for you
• Prep
  • Cut the peaches from their pits in slices or chunks.  You need about 2 cups peach slices.
  • Put the peaches in a food processor or blender.
  • Peel and mince 1 clove garlic, and put it in the blender with 1 tbsp. oil, 2 tbsps.  Worcestershire sauce, 2 tbsp. red wine vinegar, 1 tbsp. brown sugar and ½ tsp. freshly ground black pepper.
  • Purée all the ingredients until smooth, then pour into a small saucepan, set over medium heat and bring to a simmer.  Cook for 5 minutes, then remove from the heat.
  • Place the chicken breasts between two sheets of waxed paper and gently pound each.  You can use a rolling pin.
  • Put the chicken breasts in a glass or stainless steel baking dish.  Pour half of the marinade over them, turn so they’re coated on both sides and marinate for the time you have, or up to 5 hours in the fridge.
  • Rinse and pat dry the rosemary and the parsley.
  • Pluck 2 tbsps. rosemary leaves and 1 cup parsley leaves.
  • Rinse the mushrooms quickly under cool water.  Trim and coarsely chop, then put in a large bowl.
  • Trim and peel the broccoli stems, and finely chop the stems and florets.  Add to the mushrooms in the bowl.
  • Trim, rinse, and thinly slice the radishes.  Add to the mushrooms and broccoli.
  • Peel and dice the red onion.  Add it to the veggies in the bowl.
  • Coarsely chop the olives and add to the veggies.
  • Set a grill rack 3-inches from the heat source.
  • Set a skillet on the grill. Lay the rashers of turkey bacon in the skillet.
  • Line a plate with a plain brown paper bag or paper towels.
• Start Cooking
  • Remove the chicken from the marinade. Discard the marinade.
  • Put about 1/4 cup of the remaining marinade in a small bowl.
  • Set the chicken on the grill and grill it until it is golden on the outside and cooked all the way through, basting it from time to time with the marinade in the bowl. It will take 6-8 minutes total.
  • Check the bacon. If it’s golden on one side, turn it. Cook it until it’s crisp and golden throughout, which will take about 5 minutes. When it’s cooked, remove the pan from the grill, and put the bacon on the prepared plate, to drain.
  • While the chicken is grilling, mince the rosemary for the salad dressing.
  • It’s probably time to turn the chicken. Give it a baste. When it’s fully cooked, transfer it to a serving platter.
  • Now, make the dressing. Put 1 cup mayonnaise into a medium-sized bowl. Whisk in the rosemary, 1tsp. dry mustard, 1 tbsp. rice wine vinegar, 1 tsp. sugar and ½ tsp. freshly ground black pepper (or to taste).
  • Crumble the bacon over the veggies. Pour the dressing over them and toss, toss, toss until all is combined.  Taste for seasoning.  If you’re satisfied, take the salad to the table.
  • Coarsely chop the parsley. Pour any remaining peach marinade over the chicken, and sprinkle with the parsley. Take it to the table – dinner is ready!

Wow that was fast, let’s eat!

	Linguini with Lemon & Pignoli Served with Avocado Grapefruit Salad
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

This is a light and refreshingly simple summer menu.

Shopping List

• 1 bunch flat leaf parsley
• 2 lemons
• 2 ripe avocados
• 2 grapefruit
• Chives
• 1 lb. linguine
• Loaf of crusty bread

Pantry Items

• Pine nuts
• Extra virgin olive oil
• Sea salt

Tools

• Chef’s knife
• Large stock pot or pasta pot
• Measuring cups and spoons
• Nonstick fry pan
• Strainer
• Wooden Spoons
• Zester or microplane

Suggestions

• Wine:  Sauvignon Blanc
• Simple dessert:  Vanilla ice cream and fresh berries

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out  Tools
  • Fill stock pot 2/3 full and put on medium high heat
  • Open the wine and refrigerate
  • Tell someone to set the table, this one’s fast
• Prep
  • Thoroughly wash then zest the lemons.
  • Rinse and pat dry the parsley, pluck 1 cup leaves.
  • Put lemon zest, minced parsley and 1/2 cup olive oil in large serving bowl and set it aside.
  • Peel grapefruit removing any white pith.
  • Cut avocados in half and remove pit.
• Start Cooking
  • Place the nonstick fry pan on medium heat, and when warm, add 1/2 cup pine nuts.
  • DO NOT LEAVE THEM UNATTENDED!  They burn easily.  Shake the pan often until nuts are golden brown then immediately put them in a bowl so they stop cooking.
  • Turn the pasta water to high and add 2 tbsps. of salt.
  • Separate the grapefruit into sections.
  • Peel avocado and cut into 1/4 inch chunks.
  • When water is at a full rolling boil add pasta and cook al dente about 7-12 minutes.
  • Finely chop the chives and toss with avocado, grapefruit and 1/4 cup of olive oil then season to taste with salt & pepper.
  • When the pasta is done, reserve 1/2 cup of the cooking water then drain thoroughly.
  • Toss the pasta with lemon, parsley, oil mixture.  Add pine nuts and toss some more.   If it’s too dry, add a bit of the reserved pasta water (not too much, you can always add more but you can’t take it out).
  • Slice the bread and put everything on the table.
  • Don’t forget the wine!

Wow that was fast, let’s eat!

	Pork Chops Served with Roasted Zucchini and Eggplant and Sliced Beef Heart Tomatoes
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

This is a total seasonal celebration!

Shopping List

• 3 medium, firm eggplants
• 4 medium zucchini
• 5 beef heart tomatoes (or other super-flavorful tomaotes)
• 4 fresh onions
• 1 bunch basil
• 1 bunch mint
• 4 thin-cut pork chops
• 1 loaf crisp-crusted bread

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Sherry vinegar
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Paring knife
• Sheet pan
• Spatula
• Wooden spoons

Suggestions

• Wine:  This meal seems made for a rich red wine like Aglianico, the great red grape of Southern Italy.  Perhaps the best producer of Aglianico – in our not-so-humble-opinion – is Molettieri; try their fantastic Irpinia Aglianico Cinque Querce 2006, $23.99
• Dessert:  Raspberry Ice Cream with Spice Cookies

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork chops
  • Preheat the oven to 450F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Generously oil the sheet pan.
  • Trim the stem end from the eggplants.  Cut them it into 1-inch thick rounds and set the rounds on the prepared pan.
  • Trim the zucchini.  Cut in half, lengthwise, and set them on the sheet pan, cut side up.
  • Drizzle the veggies with more oil – about 3 tbsps. total.  Sprinkle with salt and pepper.
  • As soon as the oven is hot (even if it’s not quite to temperature) put the veggies in to roast.  They’ll take about 25 minutes.
  • Core the tomatoes.  Cut them into 1/2-inch thick slices and arrange them on a plate.
  • Peel and thinly slice the onions.  Strew them over the tomatoes.
  • Rinse and pat dry the herbs.   Pluck 1-1/2 cups basil leaves and 1/4 cup mint leaves.
  • Slice into the fat at the edge of the pork chops in several places, to keep them from curling.
• Start Cooking
  • Put 1 tbsp. oil in the heavy skillet over medium heat.
  • When the oil is hot, but not smoking, add the pork chops to the pan.  Season them generously with salt and pepper and cook for about 6 minutes.
  • Coarsely chop half the basil and strew it over the tomatoes.  Drizzle the tomatoes with about 2 tbsps. oil, making sure to moisten the basil with oil.
  • You have time to set the table and slice the bread.
  • Check the chops.  If they loosen easily from the pan, flip and cook them for another 4-5 minutes on the other side.  Season them again with salt and pepper.
  • Check the veggies in the oven.  The eggplant should be soft and golden.  If it is, remove them.  If not, continue to cook.
  • Peel 1 clove garlic.  Mince it with the remaining basil and the mint and put it in a small bowl.  Cover with 3 tbsps. oil.
  • If the pork is cooked, remove the chops from the pan and put one chop on each of four plates.
  • Add 2 tbsps. vinegar to the pan along with 2 tbsps. water.  Stir, scraping up the caramelized bits from the pan.  Cook for 1-2 minutes then remove the pan from the heat.  Drizzle the juices over the chops.
  • As soon as the veggies are done, remove them from the oven and transfer them to a platter.  Drizzle with the herbs in oil.
  • Dinner is served.  Take everything to the table, and don’t forget the wine!

Wow that was fast, let’s eat!

	Chilled Avocado Soup Served with rice & beans
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 1 lemon
• 3 limes
• 3 ripe avocados
• 1 large red onion
• 2 ripe mangoes
• 1 medium tomato
• 2 jalapeño peppers
• One 2-inch piece fresh ginger
• 1 bunch cilantro
• 1/4 cup sour cream
• 1 large ( 8-inch) flour tortilla
• 1 lb. extra-firm tofu
• 15 oz. can black beans
• 1-1/2 cups jasmine rice

Pantry Items

• Black pepper
• Cumin seeds
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt
• Several ice cubes

Tools

• Blender
• Chef’s knife
• Grater
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Small saucepan
• Spatula
• Vegetable peeler
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  We have a secret weapon for this menu:  Champagne, or a good sparkling wine, is fantastic with south-of-the-border ingredients and flavors. We’d prefer something that’s not very fruity, like the superb Laherte Brut Tradition, $38.99.
• Dessert:  Cantaloup with vanilla ice cream

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table and come into the kitchen to help you (If you need to entice them with a glass of wine or a glass of chilled juice, do it!)
• Prep
  • Squeeze 3 tbsps. lemon juice.
  • Peel and pit the avocados.
  • Peel and mince the red onion.  Separate 2 tbsps. of the minced onion from the rest.
  • Peel and dice the mangos.
  • Peel, core and dice the tomato.
  • Trim the stem ends from both jalapeno peppers.  Dice half of one pepper, with the seeds (if you want the heat of the seeds!).  Reserve the other half for another use.
  • Mince the other pepper, with the seeds.
  • Peel and grate or mince the ginger.
  • Rinse and pat dry the cilantro. Pluck 1/4 cup leaves.
  • Peel and chop 2 cloves garlic.
  • Slice the tortilla into 2-inch by-1/4-inch strips.
  • Slice the tofu into 4 thick slices.
  • Line a plate with paper towels or a plain brown grocery bag, for draining the tortilla strips.
  • Put the rice in the medium saucepan with 4 cups water and ½ tsp. salt.  Stir.
• Start Cooking
  • Bring the rice to a boil over medium-high heat.  Let it boil until there are bubble holes in the top of the rice, about 10 minutes.
  • While the rice is bubbling, squeeze the juice from 2 limes.  Cut the remaining lime into quarters.
  • Check the rice for bubble holes.  As soon as you see them, turn the heat to low, cover the rice and cook it for another 10 minutes.
  • While the rice continues to cook, put 2 cups water in the blender.  Add enough ice cubes to make 3 cups.  Add the lime juice, the avocados, 1 clove of the garlic, the minced half jalapeño and 1/4 tsp. salt and blend until smooth.  Chill the soup until ready to serve.
  • If it has been 10 minutes since you turned the heat to low under the rice, remove the pan from the heat, keep it covered, don’t even peek.  It needs to plump undisturbed, and will stay hot for a long time.
  • Heat 2-1/2 tbsps. oil in the nonstick fry pan over medium heat.  When the oil is hot but not smoking, add the tortilla strips and fry until they are crunchy and golden-brown, about 2 minutes.  Drain the strips on the paper towels or brown paper and sprinkle them with salt.
  • Put 1/4 cup oil in the heavy skillet, over medium heat.  Add all the onions (except the reserved 2 tbsps.) and 2 tsps. cumin and sauté (stir constantly) for 5 minutes.
  • Add the grated ginger and the 2 cloves minced garlic, stir and sauté for 2 minutes.
  • Add the canned black beans with their liquid, stir and cook until thickened, about 5 minutes.
  • You’ve got time to make the salsa.  Coarsely chop the 1/4 cup cilantro leaves and put in a large bowl.  Add the mango, tomato, 3 tbsps. lemon juice, the 2 tbsps. reserved onion, the diced whole jalapeño, 1-1/2 tsps. oil, and a pinch of salt.  Toss gently and thoroughly.  Taste for seasoning.
  • Put the nonstick fry pan over medium heat. When it is hot but not smoking, add the slices of tofu and cook until they are golden on each side, about 3 minutes per side. Remove from the heat.
  • To serve this sumptuous meal, put beans on a plate, top with rice and top with a slice of tofu.  Spoon over some salsa and garnish with a cilantro sprig.  If there is leftover salsa, serve it separately.
  • As for the soup, taste it for seasoning and adjust if necessary.  Divide it among 4 bowls. Put 1 tbsp. sour cream in each bowl.  Divide the tortilla strips among the bowls, and sprinkle each bowl with several cilantro leaves.  Garnish with a lime wedge.
  • Everything is ready to take to the table.  Get some help, and have some fun!

Thanks Peter, let’s eat!

	Grilled Steak Served with Olive and Parsley Salad
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

This menu will transport you with its fresh, vibrant flavors.  Try serving the salad atop the steaks, like a garnish.  You’ll love it!

Shopping List

• 3 scallions
• 2 bunches flat-leaf (Italian) parsley
• 1 small red bell pepper
• 1-1/2 cups brined green olives
• 1/3 cup walnuts
• 1 lemon, preferably organic
• 4 decent sized steaks (the cut of your choice)
• 1 baguette

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Pomegranate molasses or balsamic vinegar
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Tongs
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Zinfandel is a great match for grilled beef, and a good Zin will also play nicely with the parsley salad.  One of the great wine-buys out there is the Amador County Old Vines from Sobon – $10.49, and the equal of many wines at 2-3 times the price. – Thank you Chambers Street Wines for this great pairing.
• Dessert: Chocolate Macaroons

Game Plan:

• When you walk in the door
  • Don’t refrigerate the steaks
  • Preheat the grill or broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Trim the scallions and cut them into thin rounds.  You should have about 1/3 cup.
  • Rinse and pat dry the parsley. Pluck 3 cups leaves.
  • Core, seed and remove the pith from the bell pepper, slice it into thin strips.
  • If the green olives have pits, remove them.  If you’re lucky and they don’t, coarsely chop them.
  • Zest half the lemon and coarsely chop the zest.
  • Squeeze 1 tbsp. juice from half the lemon through your fingers, into a bowl.
  • Rub the steaks all over with olive oil and pat the lemon zest into them.
• Start Cooking
  • When the grill is hot enough, put the steaks on and brown them on both sides.  Grill until they are done to your liking.  A rare steak will take 6-8 minutes, depending on its thickness.
  • While the steak is grilling, put 1 tsp. balsamic vinegar or pomegranate molasses and one tbsp. lemon juice into a large bowl.  Whisk in a big pinch of salt and some black pepper.  Then whisk in 3 tbsps. olive oil.
  • Coarsely chop the parsley and the walnuts together and add it to the dressing along with the olives, scallions and the red bell pepper.  Toss, toss, toss.  Taste for seasoning.
  • Check the steaks.  If they’re not quite done, flip and let them finish cooking.
  • If you’ve got the time now (depending on the steaks) set the table and slice the bread.  Otherwise, get someone else to do this for you while you sip your wine and hover over the meat.
  • When the steaks are cooked, remove them from the grill and put them on a platter.  Garnish them with parsley sprigs and take them to the table along with the salad and the bread.  Dinner is ready.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Chicken Chili Rellenos Served with Pico de Gallo
	Serves 4 Prep time: 30 minutes Total time: 70 minutes

Presented by Diane Henderiks

Shopping List

• 8 medium tomatoes
• 3 small onions
• 1 bunch cilantro
• 2 jalapeño peppers
• 1 lime
• 4 medium poblano peppers
• 1 head Romaine lettuce
• 1 small chipotle pepper in adobo sauce
• ½ cup grated cheddar cheese
• 3 large eggs
• 2 cups cornmeal
• Garlic powder
• 1 lb. boneless, skinless chicken breasts

Pantry Items

• Black pepper, freshly ground
• Chicken broth, preferably organic
• Chili powder
• Cumin, ground
• Extra-virgin olive oil
• Garlic
• Hot paprika
• Rice wine vinegar
• Sea salt

Tools

• 9X13 baking dish
• Blender
• Brown paper bags
• Chef’s knife
• Heavy skillet
• Immersion blender
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Parchment paper
• Paring knife
• Salad spinner
• Sheet pan
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  We like Pinot Noir with spicy food.  You don’t want a really complex wine (ie: not too expensive!); instead go for a Bourgogne, or even better a good American Pinot, like the juicy and fruity Fleur de California 2007 Carneros Pinot Noir, $16.99
• Dessert:  Tofu Cheesecake from Diane’s Shaken & Stirred – Healthy Cooking Using Your Favorite Spirits (p. 54)

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Preheat the grill or the broiler
  • If you’re using the grill, preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Oil a sheet pan
  • Assemble the ingredients
  • Open the wine
• Prep
  • Core and dice all of the tomatoes.  Measure out 2 cups, and reserve separately.  Put the remaining tomatoes in a large bowl.
  • Peel and dice the onions.  Put one-third of the diced onion in the bowl with the tomatoes.  Reserve the rest.
  • Rinse and pat dry the cilantro.
  • Pluck 1/2 cup leaves and set aside.  Pluck 1/4 cup leaves and set aside.  Save the stems – you’ll need them for cooking the chicken.
  • Peel and mince 2 cloves garlic.  Add 1/4 tsp. of the minced garlic to the tomatoes and onions.  Reserve the rest of the garlic.
  • Trim the jalapenos.  Remove the seeds and mince the peppers.  Add to the tomatoes and onions.
  • Squeeze half a lime over the tomatoes and onions.
  • Stir 1 tbsp. oil into the tomatoes and onions.  Salt the mixture to taste and refrigerate.
  • As soon as the grill or broiler is heated, put the poblano peppers on the grill rack and roast until they turn dark on the outside, turning them regularly. When they are dark all over, remove and put them in a brown paper bag.  If you used the broiler, turn it off and set the oven to 350F.
  • Remove the leaves from the romaine lettuce.  Rinse, spin dry, then stack and thinly slice them.  Divide the lettuce among 4 shallow bowls.
  • Mince half a chipotle pepper.  Reserve the other half for another use.
  • Separate 3 eggs and put the whites in a large bowl.  Save the yolks for another use.
  • Put the cornmeal in the blender or a  food processor with 1/4 tsp. hot paprika, 1/4 tsp. garlic powder, 1-1/4 tsp. ground cumin and 1 tsp. salt. and process.  Pour it out onto a sheet of waxed or parchment paper.
• Start Cooking
  • In a small bowl, whisk together 1/4 cup chicken broth, 1 tbsp. vinegar and 1 tsp. olive oil.
  • Put the chicken breasts in a single layer in a baking dish.  Pour over the chicken broth mixture, strew the cilantro stems into the baking dish and push them down among the chicken breasts.  Put the chicken in the oven and bake until it’s cooked all the way through, about 20 minutes.
  • While the chicken is baking, place 1 tsp. oil in a large skillet over medium heat.  Add the remaining diced onion and the half chipotle pepper, stir and cook until the onion softens, stirring once in awhile, for about 5 minutes.  Remove from the heat.
  • As soon as you can handle the poblano peppers, remove them from the bag and carefully peel them (usually pretty simple – just rub off the skin).
  • Slit each pepper down one side, lengthwise.  Carefully remove the core and seeds doing your best to keep the peppers intact.  Set aside.
  • If the chicken is cooked, remove it from the oven and transfer it to a large plate or platter to cool.  Increase the heat of the oven to 400F.
  • As soon as the chicken is cool enough to handle, shred it with a fork or with your hands.  Put it in a large bowl, and add the onion and chipotle mixture.
  • Mince the 1/4 cup cilantro leaves and add to the chicken, along with 1-1/4 tsps. ground cumin and the grated cheese.  Mix well.  Form the mixture into 4 elongated rolls and place them inside the poblano peppers.  Press the peppers closed.
  • Whisk the egg whites just until they are foamy.
  • Roll the stuffed peppers in the egg whites, then in the cornmeal mixture, turning the peppers so they are thoroughly coated with the cornmeal and place them on the oiled sheet pan.
  • Bake for about 15 – 20 minutes, until they’re golden on the outside.
  • While the stuffed peppers are baking, make the Chili Relleno Sauce.  Place 1 tbsp. oil, the reserved one-third chopped onion, 1 tsp. minced garlic, 1/4 tsp. ground cumin, 1 tsp. chili powder, and 1/2 cup cilantro leaves, in the medium saucepan over medium heat and stir.  Cook, stirring almost constantly, until the onion is tender, 5-8 minutes. Add the 2 cups reserved, diced tomatoes and 1 cup chicken broth and bring to a boil.  Reduce the heat so the mixture is simmering and cook for 10 minutes.  Transfer the mixture to a food processor or blender (better yet, use the immersion blender then you don’t have to transfer anything!) and purée.  Return it to the pan and return it to a boil.  Cook until it is reduced by about one-fourth, and remove from the heat.  Taste for seasoning and adjust.
  • While the sauce and rellenos are cooking, you have time to set the table.
  • You also have time now to assemble the Pico di Gallo.  Simply remove it from the fridge, stir, taste for seasoning and divide it among the shallow bowls where you put the romaine leaves.
  • When the chile rellenos are baked, remove them from the oven and put one on each of 4 plates.  Pour an equal amount of sauce over each one and serve, along with the Pico di Gallo.  Don’t forget the wine!

Wow this looks delicious, let’s eat!

	Oregano and Lemon Chicken Sauté Served with a Big Green Salad
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Shopping List

• 1 red bell pepper
• 1 medium yellow onion (if you find a fresh one, so much the better!)
• 1 shallot
• 1 head lettuce, such as oak leaf or butter lettuce
• 1 bunch mint
• 1 bunch chives
• 1 lemon, preferably organic
• 7 oz. plain yogurt (we like Greek)
• 1 lb. boneless, skinless chicken breasts
• ½ cup walnuts
• 1 loaf really great bread

Pantry Items

• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• Oregano
• Red wine vinegar
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  We prescribe Falanghina, a bright, racy white from Campania.  Our favorite is by Ocone ($14.99). It has real depth and rich flavors balanced by crisp fruit; a good match for this summery dish
• Dessert:  Sugared berries with butter cookies

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Core and seed the bell pepper.
  • Cut the pepper into thin strips.
  • Peel and thinly slice the onion.
  • Peel and thinly slice the shallot and put it in a large bowl.
  • Discard any damaged leaves from the lettuce.  Separate the leaves from the head.  Rinse and spin them dry.
  • Tear the lettuce into large, bite-sized pieces.
  • Rinse and pat dry the mint.  Pluck 8 leaves.
  • Zest the lemon.
  • Cut the chicken breasts into 1/2-inch pieces.
  • Get someone to set the table and slice the bread.  Pour yourself a glass of wine.
• Start Cooking
  • Heat 1 tbsp. oil in the heavy skillet over medium heat.  When the oil is hot but not smoking, add the walnuts, sprinkle with salt and saute just until they begin to turn brown, about 4 minutes.  Remove them from the pan.
  • Add the pepper and onion slices to the pan and stir. Season with salt and 2 tsps. dried oregano, crushing the oregano in your fingers as you add it.  Cook, shaking the pan and stirring frequently, until the onions begin to soften and turn translucent, about 6 minutes.
  • While the pepper and onion are cooking, make the vinaigrette.  Whisk 1 tbsp. vinegar with 1 tsp. mustard in the bowl with the shallot.  Whisk in a pinch of salt and pepper and 1/4 cup olive oil.
  • Rinse and pat dry the chives.  Finely chop half the bunch and whisk into the vinaigrette.
  • Add the chicken and the lemon zest to the pan with the vegetables and season with salt and pepper.  Cook, stirring almost constantly, until the chicken is cooked through, 4-5 minutes.
  • Stir in the yogurt and cook just until it is hot, scraping the bottom of the pan.  Remove the pan from the heat.  Stir in the walnuts.
  • Finely chop the mint and stir it into the chicken.  Taste for seasoning and transfer to a serving dish.  Garnish with mint sprigs.
  • Add the lettuce to the vinaigrette and toss, toss, toss.
  • Take everything to the table! Dinner is ready.  Don’t forget the wine.

Wow that was fast, let’s eat!

	Big, Juicy Pork Chops Served with pasta & arugula
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 2 small fresh onions, or 1 medium dry yellow onion
• 2 cups arugula
• 1 bunch mint
• 4 Iowa-cut (thick) pork chops
• 12 oz. great quality fusilli or penne

Pantry Items

• Balsamic vinegar
• Black pepper
• Extra-virgin olive oil
• Sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Parchment paper
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:  It might be a new grape for you: Ribolla Gialla, from Friuli in northeast Italy, is rich and full-bodied, with plenty of zip – a white to match pasta and pork; try Petrucco’s, $18.99
• Dessert:  Peaches in orange flower water

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chops
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the grill or broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Line the sheet pan with parchment paper.
  • Rub the chops with olive oil on both sides.
  • Set the chops on the sheet pan.  Drizzle each with 1 tsp. balsamic vinegar and season generously with freshly ground black pepper.
  • Turn and repeat with both vinegar and pepper.
  • Peel and very thinly (paper thin if you can) slice the onions.
  • Rinse and spin dry the arugula.
  • Rinse and pat dry the mint.  Pluck 9 leaves.
• Start Cooking
  • As soon as it’s ready, put the chops on the grill.  Season them with salt and pepper.  Cook until they’re just slightly pink inside, 6-8 minutes per side.
  • As soon as the water boils, add the pasta, stir and cook until it is al dente, 7-12 minutes.
  • Set the table, pour yourself a glass of wine.
  • While the pasta is cooking, put 1 tbsp. oil and the onions in the heavy skillet over medium heat.  Stir and cook just until the onions begin to turn translucent, 1-1/2 minutes or so.
  • Stack the mint leaves and cut them into thin strips.
  • Add the arugula and the mint to the onions and stir.  Season lightly with salt, cover and cook until the arugula has softened, about 3 minutes.
  • Check the pork chops and turn them if necessary.
  • When the pasta is cooked, drain it, saving ½ cup cooking liquid.  Place it in a serving bowl.
  • Add the arugula and oil, and the reserved ½ cup cooking liquid and toss, toss, toss.  Adjust the seasoning.
  • When the chops are done to your liking, remove them from the grill or broiler (turn off the grill or broiler), and season them all over with salt.  Put them on a platter, garnish it with mint sprigs, and take to the table along with the pasta.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Gazpacho Served with Farro, Red Bean and Avocado Salad
	Serves 4 Prep time: 30 minutes Total time: 50 minutes

Adapted from The Flexitarian Table and  Fresh Food Fast by Peter Berley

Shopping List

• 2 lbs. ripe tomatoes
• 1 medium cucumber
• 1 small yellow bell pepper
• 1 small red onion
• 1 jalapeno pepper
• 1 lemon
• 1 bunch scallions
• 1 bunch basil
• 1 bunch dill
• 2 avocados
• 1 lime
• 4 ears fresh corn
• 4 oz. feta cheese
• 2 cups tomato juice
• One 15-ounce can red beans
• 1 cup farro

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Cumin seeds
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt
• Soy sauce (naturally brewed if you can find it)

Tools

• Blender
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• 2 medium saucepans
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Vegetable peeler
• Wooden spoons

Suggestions

• Wine:  On our trip to Andalucia we had lots of gazpacho, and the happiest wine match we found was with Manzanilla Sherry.  Try the excellent Pedro Romero Manzanilla Aurora, $11.99 for a .500ml bottle, a classic wine and a great deal.
• Dessert:  Fresh plums and berries tossed in lime juice and brown sugar

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table – remember soup spoons!
• Prep
  • Bring a medium saucepan full of water to a boil over high heat.
  • Make an X with a sharp knife on the bottom of each tomato.  Put the tomatoes in the boiling water for 1-2 minutes and remove.  When they’re cool enough to handle, peel them.
  • Cut the tomatoes in half, horizontally and remove the seeds (You can remove most of them by forcefully shaking the halves.  Remove any remaining seeds with your fingers.)  Coarsely chop the tomatoes and put them in the blender or food processor.
  • Peel and seed the cucumber (cut the cucumber in half once peeled and scrape out the seeds with a spoon.) Finely dice it. (You need 1 cup diced cucumber).  Put in a large bowl.
  • Remove the seeds and the pith from the bell pepper and finely dice it. (You need 1 cup diced pepper).  Add to the cucumber.
  • Peel and finely dice the onion. (You need 1/4 cup diced onion).  Add to the cucumber and pepper.
  • Trim and cut the jalapeno in half.  Remove the seeds and the pith and finely dice.  Add to the other diced veggies.
  • Peel and mince 1 clove garlic.
  • Put 2 tsps. cumin seeds in the nonstick fry pan over medium heat.  Toast, shaking the pan constantly, until you can smell the cumin, 1-2 minutes.  Remove from the heat.  Grind the cumin in a spice grinder, or finely mince.
  • Squeeze half a lemon through your fingers into a small bowl.
  • Drain and rinse the beans.
  • Trim and chop the bunch of scallions.
  • Rinse and pat dry the herbs.  Pluck ½ cup dill fronds and 1 cup basil leaves.
  • Peel, pit and cube the avocados and put them in a medium bowl.  Squeeze a lime over them, toss and reserve.
• Start Cooking
  • Bring 4 cups water and ½ tsp. salt to a boil in a medium saucepan over high heat.
  • When the water boils, add the farro and boil until it is just tender, about 20 minutes.
  • While the farro is cooking, puree the tomatoes with 2 cups tomato juice and 2 tbsps. olive oil.  When the mixture is pureed, pour it into the diced veggies and stir.  Stir in 1 tbsp. balsamic vinegar and the toasted and ground (or minced) cumin.
  • Season the gazpacho with lemon juice, salt and pepper; refrigerate.
  • Shuck the corn and cut the kernels off the ears.
  • Heat 1/4 cup oil in the heavy skillet over high heat.  Immediately add the corn, the beans and the scallions, stir and cook for 1 minute. Remove from the heat.
  • Mince the 1/4 cup dill fronds and stir into the veggies.  Season them with pepper (no salt!).
  • Check the farro.  If it is just tender, drain and rinse it with cold water.  Shake it to remove the excess water and put it in a large bowl.  Add the corn mixture with all of the oil and toss, toss, toss.  Season with soy sauce until it tastes just right to you, tossing thoroughly.
  • Add the avocado to the farro salad, toss carefully and thoroughly.  Garnish the salad with dill fronds.
  • Remove the gazpacho from the fridge.  Coarsely chop the basil leaves and stir it into the soup.  Taste for seasoning.
  • Crumble the feta cheese into the gazpacho and garnish it with basil leaves.  Take everything to the table – dinner is ready!

Thanks Peter, let’s eat!

	L.A. Tuna Salad Served with Pan Tomate
	Serves 4 Prep time: 25 minutes Total time: 30 minutes

Look for tomatoes straight from the farm and buy lots of them; you may even want an extra baguette.  This Pan Tomate is fantastic! (So is the salad…!)

Shopping List

• 1 large bunch cilantro
• 3-4 limes
• 1 small cucumber
• 1 ripe avocado
• 6 medium, ripe tomatoes
• 2 jalapenos
• 1 head romaine lettuce
• 1 baguette
• 2 cans (6-1/2 oz. each) tuna packed in oil

Pantry Items

• Extra-virgin olive oil
• Garlic
• Sea salt (fine and coarse if you’ve got some)

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Vegetable peeler
• Wooden spoons

Suggestions

• Wine:  Try a lively Pinot Grigio with this
• Dessert:  Summer Fruit Salad

Game Plan:

• When you walk in the door
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Rinse and pat dry the cilantro. Pluck 1-1/2 cups leaves.
  • Squeeze enough limes to get 1/4 cup juice.
  • Cut one lime in quarters.
  • Peel and cut the cucumber into really small (1/4-inch) cubes.
  • Peel, seed and cut the avocado into really small (1/4-inch) cubes.
  • Cut the tomatoes in half and put them in a large bowl.
  • Remove the stems, ribs and the seeds from the jalapenos and cut into very, very thin strips.  (Rinse your hands well after you do this, and don’t touch your eyes!)
  • Rinse and spin dry the lettuce.  Separate 8 really nice leaves.  Reserve the rest for another time.
  • Thickly slice the baguette.
• Start Cooking
  • Cooking is a big word here!  Mostly the cooking is toasting the baguette, and you can get a helper to do it.
  • Place the baguette slices on the sheet pan and under the broiler.
  • When the bread is toasted, rub each piece on one side with garlic.  (You’ll need 2-3 peeled cloves).
  • Get someone to set the table.  Ask them to put a bottle of olive oil and a small bowl of salt on the table too.
  • Crumble the undrained (undrained because the oil moistens the salad, and has good omega three long chain fatty acids in it from the fish) tuna into a large bowl.
  • Add the lime juice to the tuna and mix well.  Add the jalapenos, the cucumber and the avocado.  Toss gently but thoroughly.
  • Mince the cilantro leaves and add to the tuna.  Toss gently.  Season with salt.
  • Arrange the lettuce leaves on a large platter with the stem ends towards the center.  Mound the salad on the lettuce, covering the stems.  Garnish with lime wedges and take this luscious salad to the table.  Dinner is served!
  • For the pan tomate, instruct everyone to rub each piece of toasted baguette with half a tomato, squeezing the juice and the pulp onto the toast as they do.  Then, season the bread (which will be covered with tomato pulp and utterly scrumptious) with a drizzle of olive oil and some coarse (or fine) salt.  One half tomato should be good for a couple slices of toasted baguette.

Wow that was fast, let’s eat!

	Grilled Hangar Steak and Mushrooms Served with Alex’s Famous Potato Salad
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Presented by Alex McCord

Shopping List

• 3 Idaho (russet) potatoes
• 3 scallions
• 1 yellow onion
• 1 lb. button or baby bella mushrooms
• 1 bunch thyme
• 2 large eggs
• 1-1/2 lbs. hangar steak
• ½ cup hearty red wine

Pantry Items

• Balsamic vinegar
• Beef broth, preferably organic
• Black pepper
• Extra-virgin olive oil
• 5 garlic cloves
• Mayonnaise
• Sea salt
• Unsalted butter

Tools

• Aluminum foil
• Chef’s knife
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Sheet pan
• Small saucepan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  The best Vino Nobile di Montepulciano is like good Chianti plus some extra oomph.  The best we’ve ever tasted is by Sanguineto – $34.99.
• Dessert: Seasonal Fruit Salad (nectarines, raspberries, melon….) drizzled with honey

Game Plan:

• When you walk in the door
  • Don’t refrigerate the hangar steak
  • Preheat the grill or the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • If you’re using the broiler, line a sheet pan with aluminum foil
  • Assemble the ingredients
  • Open the wine
• Prep
  • Put the potatoes in the large saucepan and cover them with water.  Add 2 tsps. salt and put over high heat.  When the water boils, reduce the heat under the pan so the water is simmering and cook just until the potatoes are tender, 15-20 minutes.
  • Put the 2 eggs in the small saucepan and cover with water.  Put over medium-high heat.  When the water boils, reduce the heat so it is simmering and simmer for 10 minutes.
  • Peel and mince 5 cloves garlic.
  • Rub the hangar steak all over with olive oil, then rub it all over with 4 of the minced garlic cloves.  Reserve the 5th minced garlic clove.
  • Trim the root ends and all but 2-inches of the green leaves from the scallions.
  • Peel off any wilted outer green leaves from the scallions and coarsely chop them.
  • Peel and coarsely chop the yellow onion.
  • Trim the mushroom stems.  Put the mushrooms in the strainer and quickly rinse them.
  • Pat dry the mushrooms, then thinly slice them.
  • Strip 2 tbsps. thyme leaves.
• Start Cooking
  • Melt 2 tbsps. butter in the heavy skillet over medium-high heat.  When the butter has melted and is foamy, add the onions and stir.  Cook for 1 minute, then add the mushrooms, the remaining clove of minced garlic, and the thyme leaves and stir.  Season with salt and pepper and sauté until the onions turn translucent, about 3 minutes.
  • Pour 1/2 cup beef broth into the mushrooms and stir, scraping up any caramelized bits from the pan.  Cook until the broth is reduced by about half, 3-4 minutes.
  • Check the potatoes.  If they’re tender through, drain them.
  • If the eggs have boiled for 10 minutes, drain and put them in a bowl.  Cover with cold water.
  • Pour 1/2 cup red wine into the mushrooms and stir.  Cook until the liquids have reduced by about half, 5-7 minutes.
  • In a large bowl whisk together 1 tbsp. balsamic vinegar, 1/2 tsp. salt, several grinds of pepper and 3 tbsps. olive oil.
  • As soon as you can handle the potatoes, peel them.  Cut them into large chunks and put them in the bowl with the oil and vinegar.  Toss gently.
  • Check those mushrooms.  They’re probably perfectly tender, with just enough liquid still in them to call them a sauce.  Taste for seasoning and keep them warm.
  • Finish the potato salad.  Add the scallions to the potatoes and toss gently.  Add 3 tbsps. mayonnaise and toss gently but thoroughly.  If necessary, add more mayonnaise, 1 tbsp. at a time.
  • Peel the eggs and coarsely chop them.  Add to the potatoes and toss gently.
  • It’s time to cook the steaks.  Put them on the grill or under the broiler and cook for a couple of minutes each side for rare, or longer until desired doneness.  The steaks are best when they’re rare!
  • While the steaks are resting, set the table.
  • It’s time to serve dinner!  Slice the steak crosswise into strips and divide the strips among 4 plates.  Ladle the mushroom sauce over each steak.  Garnish each plate with thyme and take the plates to the table.  Don’t forget the potato salad and the wine!

Wow that was fast, let’s eat!

	Ginger Shrimp with Soba Noodles & Peas
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Shopping List

• 2 cups fresh peas
• 1 bunch scallions
• 1-inch piece ginger
• 1 lemon
• 2 lbs. medium fresh shrimp in the shell
• 1 lb. soba noodles

Pantry Items

• Black pepper
• Garlic
• Red pepper flakes
• Peanut oil
• Rice vinegar
• Rice wine, sherry or white wine
• Sea salt
• Light brown or palm sugar
• Soy sauce or Tamari

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Small saucepan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Riesling is the wine for this dish. I’d go for a dry (not too sweet/fruity) version, like the Knebel 2008 Riesling Trocken – an incredible steal at $13.99. If you think you don’t like Riesling , this wine and this dish will change your mind.
• Dessert:  Fresh fruit tossed in lemon juice and honey

Game Plan:

• When you walk in the door
  • Rinse and refrigerate the shrimp
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Trim the scallions and cut them into 1/4-inch rounds.
  • Peel the ginger and mince it.
  • Peel and mince 1 clove garlic.
  • Zest half the lemon.  Mince the zest.
  • Put the ginger, the garlic and the lemon zest in a non-reactive shallow bowl or baking dish.
  • Whisk in 1/4 cup soy sauce (or Tamari), 2 tbsps. rice wine (or sherry, or white wine), 1 tsp. brown (or palm) sugar.
  • Add the shrimp, stir to coat and refrigerate.
  • Get someone to set the table for you.
• Start Cooking
  • Squeeze 2 tbsps. lemon juice into the small saucepan.  Whisk in 1/2 cup rice vinegar, 1 tbsp. sugar, 2 tbsps. soy sauce or tamari and bring to a boil over medium heat.  Let the mixture cook until it is reduced by half, then remove from the heat.
  • When the pasta water boils add the soba noodles.  Stir and cook until they are al dente, about 6 minutes.  Watch them, because about 4 minutes before they’re al dente, you’re going to add the peas!
  • While the noodles are cooking, drain the shrimp, saving the marinade.  Pat the shrimp dry.
  • Put 1 tbsp. oil in the heavy skillet over medium-high heat.  When it is hot but not smoking add the shrimp and cook them, shaking the pan and stirring until they begin to curl and turn pink, about 3 minutes.  Add the marinade with the ginger, garlic and the zest.  Stir and shake the pan, mixing everything together for a minute or 2, until the shrimp are nearly completely pink.  Remove from the heat.
  • Check the soba noodles and when you think there are about 4 minutes left to cook them, add the peas.  Stir, and cook until everything is al dente.  Drain the soba noodles and the peas, saving some cooking liquid.
  • Put the noodles in a large bowl.  Pour the reduced lemon sauce over them, add the scallions and toss, toss, toss.  If the noodles seem dry, add a bit of pasta cooking liquid, 1 tbsp. at a time.
  • Divide the noodles among four shallow bowls.  Top with the shrimp.
  • Dinner is served, you can take the bowls to the table, along with the wine.

Wow that was fast, let’s eat!

	Coconut Soup Served with Minted Rice
	Serves 4 Prep time: 20 minutes Total time: 40 minutes

Shopping List

• 12 oz. green beans
• 1 bunch scallions
• 1 small hot pepper (such as Serrano)
• 1 bunch cilantro
• 1 bunch mint
• 2 limes, preferably organic
• One 1-inch piece fresh ginger
• 12 oz. boneless, skinless chicken or turkey breast
• 2 cups coconut milk
• 6 water chestnuts
• 1 tbsp. yellow (not spicy) curry paste
• 1 cup jasmine rice

Pantry Items

• Black pepper
• Canola oil
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Measuring cups and spoons
• 2 medium saucepans
• Mixing bowls
• Paring knife
• Spatula
• Steamer
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  A white wine is going to be an easier match with this soup than a red. Sweet-sour-spicy: try a fruity Chenin Blanc, which sings with coconut – Francois Pinon’s incredible Vouvray Tradition, $17.99 will make you sing too!
• Dessert:  Fresh peach ice cream

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Put 3 cups water in the bottom of a steamer and set over medium-high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim the green beans on both ends.
  • Trim the scallions so each has 2-inches green leaves attached.  Slice them into thin rounds.
  • Measure 2 tbsps. scallions and set them aside.
  • Trim the stem end from the pepper and mince it.
  • Rinse and pat dry the herbs.
  • Pluck ½ cup leaves from the cilantro.
  • Pluck ½ cup leaves from the mint.
  • Zest 1 lime.
  • Squeeze 3 tbsps. lime juice into a small bowl.
  • Peel the ginger and mince it.
  • Cut the water chestnuts in half, then thinly slice them.
  • Peel and mince 1 clove garlic.
  • Cut the chicken or turkey breast into small, bite-size pieces.  Put them in the bowl with the lime, toss gently, and let sit at room temperature.
  • Rinse the rice very thoroughly under cool running water.
  • Put it in the medium saucepan with 2 cups water and ½ tsp. salt.
• Start Cooking
  • Bring the rice to a boil over medium-high heat.  Let it boil until there are bubble holes in the top of the rice, about 10 minutes.
  • While the rice is boiling, put 1 tbsp. oil in a medium saucepan over medium heat.  Add the scallions, the garlic, the pepper (or red pepper flakes) and the ginger and cook, stirring often, until the scallions are tender 3-4 minutes.
  • Add 1 tbsp. curry paste and stir, then whisk in 1 cup water.  Increase the heat so it comes to a boil.  Pour in the coconut milk, bring to a boil, then reduce the heat so it is simmering.  Cover and cook for 10 minutes.
  • Check the rice for bubble holes.  As soon as you see them, turn the heat to low, cover the rice and cook it for another 10 minutes.
  • Add the chicken or turkey, the lime juice it has been macerating in and the water chestnuts to the soup, stir and let it simmer until the poultry is cooked through, 5-7 minutes.
  • If the rice has cooked for another 10 minutes, turn off the heat and forget about it.  Don’t even peek – the rice needs to plump undisturbed!
  • If the water in the steamer is boiling, add the beans and steam just until they are bright green and slightly softened, about 4 minutes.  Remove from the steamer.  As soon as you can handle them, cut them into small (about 1/2-inch) pieces.  Add them to the soup, stir and cook until they’re hot through, which will be almost exactly when the chicken is cooked through.
  • When the chicken is cooked, the beans are nice and hot and the soup is seasoned the way you like it, dinner is just about ready .
  • Mince the mint leaves and put them in a small bowl.  Squeeze about 1 tbsp. lime juice over the mint, stir, then stir this into the rice (use two forks to sort of fluff up the rice at the same time).
  • Now, divide the soup among 4 bowls.  Garnish each bowl with minced scallions and several cilantro leaves.  Put the rice in a serving bowl and you’re ready to go!

Wow that was fast, let’s eat!

	Sizzling Pita Pizzas Served with a big romaine salad
	Serves 4 Prep time: 25 minutes Total time: 35 minute

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 1 small red onion
• 3 hearts of romaine
• 2 medium cucumbers, preferably Kirby variety
• 2 medium tomatoes
• 1 ripe avocado
• 1 bunch basil
• 1 bunch mint
• 2 jalapeño peppers
• 1/2 lb. Monterey Jack cheese
• 2 oz. Parmigiano Reggiano
• 1/2 cup pitted green olives
• Four 7-inch  pocket-less pitas

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Grater
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  A good Côtes du Rhône would work well, but we’re loving the Sicilian wine called Frappato. Look for Cos ($26.99) or Occhipinti ($34.99) – they’re not cheap, but then again you didn’t spring for any prime meat for this meal!
• Dessert:  Summer Fruit Cobbler

Game Plan:

• When you walk in the door
  • Preheat the oven to 450F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table and put on a few extra napkins – you may need them
• Prep
  • Peel 1 clove garlic and rub it around the inside of a salad bowl.
  • Peel and cut the red onion in half.  Slice into very thin slices and put in the salad bowl, with 2 tbsps. vinegar.
  • Rinse and spin dry the hearts of romaine.  Coarsely chop them (you should have about 8 cups lettuce).
  • Quarter the cucumbers lengthwise.  Cut them into bite-sized pieces (you don’t need to peel them!).
  • Rinse and core the tomatoes.  Dice them.  You should have about 1 cup diced tomatoes.
  • Cut the avocado in half and remove the seed and the peel.  Dice the avocado.
  • Rinse and pat dry the herbs.  Pluck 5 basil leaves and 8 mint leaves.
  • Grate the Monterey Jack cheese and put it in a bowl.
  • Coarsely chop the olives and add to the cheese.
  • Coarsely chop the jalapenos or use 1 tsp. red pepper flakes and add to the cheese.
• Start Cooking
  • Put the pitas on the sheet pan and put them in the oven for 3 minutes.
  • Whisk 1/4 cup oil into the vinegar and red onion.  Season with salt and pepper.
  • Remove the pitas from the oven and divide the Monterey Jack cheese mixture among them.
  • Return them to the oven and bake until the cheese mixture is golden and bubbling, about 5 minutes.
  • While the pitas are doing their final bake, add the lettuce, cucumber, tomato and avocado to the vinaigrette in the salad bowl and gently toss.
  • Tear the basil and mint leaves, add them to the salad and toss gently and well.
  • Remove the pitas from the oven.  Put one on each of 4 plates and take them to the table, along with the salad and the wine.  At the table, divide the salad among the pitas, mounding it on top.  Shave some Parmigiano Reggiano on top.

Wow thanks Peter that was fast, let’s eat!

	Stuffed Sea Bass Served with Potato Salad
	Serves 4 Prep time: 30 minutes Total time: 60 minutes

This can be a quick menu. If you’ve got extra time, though, make the potato salad in advance so the flavors have time to meld. Chop and add the parsley at the very last minute.

Shopping List

• 1 bunch tarragon
• 1 bunch basil
• 1 bunch flat-leaf (Italian) parsley
• 2 shallots
• 2-1/2 lbs. new potatoes
• 1 medium white onion, fresh if you can find one
• 1 bunch celery
• 1 bunch radishes
• One 3 to 4 pound whole black sea bass or grouper, cleaned, gills and scales removed
• 1/4 cup toasted fresh bread crumbs

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Sea salt
• Unsalted butter

Tools

• Aluminum foil
• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Small saucepan
• Spatula
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc – our faves remain those of the Loire Valley, where the best are balanced, rich and juicy, with lovely chalky minerals – a great match for the sea bass, and also for the potato salad.  Try the Clos Roche Blanche 2009, $18.99.
• Dessert:  Apricot clafoutis

Game Plan:

• When you walk in the door
  • Preheat the oven to 425F or preheat the grill if you want to bake the fish on the grill
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table, you’ll be pretty busy
• Prep
  • Rinse and pat dry the herbs.  Pluck 1/2 cup each.
  • Peel and mince the shallots.
  • Mix 2 tbsps. butter in a small bowl until soft.
  • Mince the tarragon and the basil together, then mix them into the butter.
  • Add the shallots and 1/4 cup bread crumbs to the butter.
  • Take the fish from the fridge.  Season the belly with salt and pepper.  Fill the belly with herb sprigs (reserving a few for garnish).
  • Make three vertical, 1/4-inch deep and about 2-inch long slits in each side of fish.  Stuff each slit with the butter and herb mixture, pressing it firmly into each slit.
  • Lay two pieces of aluminum foil on the sheet pan, letting them hang over the pan on the ends and the sides so you can wrap up the fish.
• Start Cooking
  • Bring the foil up and around the fish making a sort of pocket around it.  It doesn’t have to close at the top.
  • Put the fish in the oven or on the grill and bake until it is opaque through, 20- 25 minutes.
  • While the fish is baking, make the potato salad.  Wash the potatoes.  There’s no need to peel them.
  • Put the potatoes in the large saucepan, cover them by 2-inches with water.  Add 2 tsps. salt and 2 bay leaves and set over medium-high heat.  Cook until they’re tender, about 15 minutes.
  • Whisk together 2 tbsps. vinegar, ½ tsp. salt, pepper and ½ cup oil in a large bowl.
  • Peel and thinly slice the onions and add to the vinaigrette.  Stir.
  • Remove the strings from 4 stalks celery and cut the stalks into 1/4-inch thick half-moon slices.  Add to the vinaigrette and stir.
  • Rinse the radishes.  Trim both ends.  Cut them into thin rounds and add to the onions and celery.
  • When the potatoes are tender, drain them.  As soon as they are cool enough to handle cut them into 1/2-inch chunks and add to the vinaigrette and vegetables.  Toss gently, until they are well mixed.  Season to taste.
  • Check the fish.  Make a slit just behind the head and look into the meat.  If it is opaque, remove the fish from the oven.  Unwrap it.
  • Mince the parsley and add to the potato salad.  Toss gently and taste for seasoning.
  • Either transfer the fish to a serving platter, or remove the fillets and transfer them to a serving platter.  However you decide to serve it, drizzle it first with some olive oil and garnish with herb sprigs.  Dinner is ready.  Get some help taking the fish, the warm potato salad and the wine to the table.

Wow that was fast, let’s eat!

	Cashew Pork Stir Fry Served with Tomato & Avocado Salad
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

Presented by Alex McCord

Shopping List

• 2 ripe avocados
• 2 large, ripe tomatoes
• 3 scallions
• 1 head lettuce, preferably a crisp variety
• ½ cup raw cashews
• 1 pork tenderloin
• Basmati rice

Pantry Items

• Balsamic vinegar
• Black pepper
• Cooking sherry
• Garlic
• Extra-virgin olive oil
• Peanut oil
• Regular soy sauce
• Sea salt
• Whole grain mustard

Tools

• 9X13 baking dish
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Sheet pan
• Spatula
• Strainer
• Whisk
• Wok
• Wooden spoons

Suggestions

• Wine:  Today, a unique and sort-of beer-like wine: Malvasia Frizzante from Camillo Donati ($18.49) is an absolutely perfect wine for this summery dish.
• Dessert:  Fruit sorbets

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Whisk together 3 tbsps. regular soy sauce and 1 tbsp. cooking sherry in a small bowl to make the marinade for the pork.
  • Cut the pork tenderloin into bite-sized pieces and put them in a glass baking dish.  Pour the marinade over the pork, stir and marinate until you’re ready to cook the pork.
  • Peel and remove the pits from the avocados.  Dice the avocados and put them in a medium bowl.
  • Core and coarsely chop the tomatoes.  Add to the avocados.
  • Trim the root and all but 2 inches of the green from the scallions.  Trim off any wilted outer green leaves, then chop the scallions and add them to the tomatoes and avocados.
  • Remove the leaves from the head of lettuce.  Discard any that are wilted. Rinse and spin dry the rest and choose 7-8 large leaves. Tear them into bite-sized pieces and add to the tomatoes and avocados.
  • Peel and mince 1 clove garlic and put it in a medium sized bowl.
  • Rinse the rice really well under cold water. Put it in the medium saucepan with 2 cups water and 1/2 tsp. salt then place over medium-high heat.
  • Get someone to set the table – you’re not going to have time!
• Start Cooking
  • When the rice boils, let it continue to boil until you see bubble holes in the top, about 10 minutes.
  • While the rice is cooking, put 1/2 cup cashews on the sheet pan and toast them in the oven until they’re golden, about 7 minutes.  When they’re toasted transfer them to a bowl and add a generous 1/4 tsp. salt and some pepper and toss.  Reserve.
  • Check the rice for those bubble holes.  As soon as you see them, turn the heat to low, cover the rice and cook it for another 10 minutes.  After 10 minutes, turn off the heat and forget about the rice.  Don’t even peek – the rice needs to plump undisturbed!
  • While the rice finishes cooking, make the vinaigrette for the tomato and avocado salad.  Whisk together 1 tbsp. balsamic vinegar, pinch salt, 3 tbsps. extra virgin olive oil, 2 heaping tbsps. whole grain mustard and the minced garlic.  Pour this over the veggies and toss well. Taste and adjust the seasoning.
  • Set the wok over medium-high heat.  When the wok is hot, add 2 tbsps. peanut oil.  When the oil is hot, add the pork, making sure each piece is touching the wok (no stacking). Leave for about 30 seconds, then stir and turn the pork.  After another 30 sec, add the cashews and stir until no pink remains in the pork.  Remove from the heat.
  • Turn the rice into a shallow serving bowl.  Top with the pork. Garnish with lettuce leaves, call everyone to help you take everything to the table.  Dinner is served!

Wow that was fast, let’s eat!

	Pasta with Two Tomatoes
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Shopping List

• 3 nice, ripe green, yellow, or black tomatoes
• 3 nice, ripe red tomatoes
• 1 medium sized spring onion, red or white
• 2 buffalo milk mozzarella cheeses
• 1 bunch basil
• 1 lb. best quality pasta

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Sea salt

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Rosé from Provence
• Dessert:  Fresh fruit

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and put it in the fridge
• Prep
  • Core and peel the tomatoes.  (To do this, plunge them briefly into boiling water to loosen the skin.  As soon as they’re cool enough to handle, peel them then cut out the core.)
  • Peel and thinly slice the onion.
  • Cut the mozzarella cheeses into 1/4-inch cubes.
  • Rinse and pat dry the basil.  Pluck 1 cup leaves.
• Start Cooking
  • When the water boils, add the pasta and cook until it is al dente, 7-12 minutes, depending on the pasta.
  • While the pasta is cooking, cut the tomatoes into 1/2-inch chunks.  Put them in a large bowl with the onion slices and the cubes of mozzarella.  Drizzle with 1/4 cup olive oil, season with salt and pepper and toss, toss, toss.
  • When the pasta is cooked, drain it, saving some of the cooking water.  Add the pasta to the tomatoes and mozzarella and toss, toss, toss.  Taste for seasoning. If the pasta is dry, add cooking water 1 tbsp. at a time.
  • Coarsely chop the basil and add it to the pasta.  Toss and take it to the table.  Dinner is served.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Curried Chicken Sauté Served with a Big Green Salad
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

You can get pretty fancy here by garnishing the chicken with toasted coconut, adding raisins, zesting a lime over the dish right before you serve it. Have some fun!

Shopping List

• 1 red bell pepper
• 1 medium yellow onion (if you find a fresh one, so much the better!)
• 1 shallot
• 1 head lettuce, such as oak leaf or butter lettuce
• 1 bunch mint
• 1 bunch chives
• 7 oz. plain yogurt (we like Greek)
• 1 lb. boneless, skinless chicken breasts
• ½ cup raw cashews
• 1 loaf really great bread

Pantry Items

• Black pepper
• Curry powder
• Dijon mustard
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Whisk
• Wooden spoons

Suggestions

• Wine:  Something fruity, but not sweetis perfect here. The easiest and most logical choice is Riesling, like Gysler 2008 Riesling Kabinett, $16.99; killer-delicious, crisp and juicy with lovely apple-y fruit, and good minerality. Thank you to Chambers Street Wines for this wonderful pairing!
• Dessert:  Sugared Berries with Butter Cookies

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Core and seed the bell pepper.
  • Cut the pepper into thin strips.
  • Peel and thinly slice the onion.
  • Peel and thinly slice the shallot and put it in a large bowl.
  • Discard any damaged leaves from the lettuce.
  • Separate the leaves from the head.  Rinse and spin them dry.
  • Tear the lettuce into large, bite-sized pieces.
  • Rinse and pat dry the mint.  Pluck 8 leaves.
  • Cut the chicken breasts into 1/2-inch pieces.
  • Get someone to set the table and slice the bread and, pour you a glass of wine.
• Start Cooking
  • Heat 1 tbsp. oil in the heavy skillet over medium heat.  When the oil is hot but not smoking, add the cashews, sprinkle with salt and saute just until they begin to turn brown, about 4 minutes.  Remove them from the pan.
  • Add the pepper and onion slices to the pan and stir.  Season with salt and 1-1/2 tsps. curry powder and cook, shaking the pan and stirring frequently, until the onions begin to soften and turn translucent, about 6 minutes.
  • While the pepper and onion are cooking, make the vinaigrette.  Whisk 1 tbsp. vinegar with 1 tsp. mustard in the bowl with the shallot.  Whisk in a pinch of salt and pepper, and 1/4 cup olive oil.
  • Finley chop half the bunch of chives and whisk into the vinaigrette.
  • Add the chicken to the pan with the vegetables and season with salt and pepper.  Cook, stirring almost constantly, until the chicken is cooked through, 4-5 minutes.
  • Stir in the yogurt and cook just until it is hot, scraping the bottom of the pan.  Remove the pan from the heat.  Stir in the cashews.
  • Finely chop the mint and stir it into the chicken.  Taste for seasoning and transfer to a serving dish.  Garnish with mint sprigs.
  • Add the lettuce to the vinaigrette and toss, toss, toss.
  • Take everything to the table! Dinner is served. Don’t forget the wine.

Wow that was fast, let’s eat!

	Chilled Tomato Soup with Shallots, Cucumbers & Corn Served with Warm Green Beans, New Potatoes and Caramelized Onion
	Serves 4 Prep time: 20 minutes Total time: 50 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 3 lbs. tomatoes
• 1 cucumber
• 1 ear of corn
• 1 large shallot
• 1 large red onion
• 2 lbs. small new potatoes
• 1 lb. green beans
• 1 lemon
• 1 bunch tarragon
• 1 bunch thyme
• 4 large eggs

Pantry Items

• Balsamic vinegar
• Black pepper
• Extra-virgin olive oil
• Coarse sea salt or kosher salt
• Whole grain mustard
• Red wine vinegar

Tools

• Chef’s knife
• Food processor
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Slotted spoon
• Small saucepan
• Spatula
• Steamer
• Strainer
• Tongs
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  This meal has a lot of variety, and calls out for something equally versatile: Colle Stefano Verdicchio ($14.99), a dry and lively white wine from the Marche in Italy will sing with tomato, and won’t clash with vinaigrette.
• Dessert:  Coconut Macaroons

Game Plan:

• When you walk in the door
  • Fill the large saucepan 2/3 with water, add 2 tbsps. salt and put over high heat
  • Fill the steamer with 3 cups water, set over medium-high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and coarsely chop the tomatoes.
  • Put the tomatoes into a medium bowl and toss with 1 tbsp. salt.  Refrigerate for 20 minutes.
  • Peel the cucumber.  Cut it in half lengthwise, and scoop out the seeds with a soup spoon, then cut it into 1/4-inch cubes.
  • Shuck the corn and cut the kernels off the cob.
  • Peel and dice the shallot.
  • In a small bowl, combine the shallot and 2 tbsps. vinegar.  Let sit for 15 minutes.
  • Peel the onion, leaving on the root end.  Cut the onion in half then thinly slice into 1/2-inch thick slices.
  • Wash the new potatoes, twisting them in your hands as you do, to remove as much skin as possible.  Cut them into 1/2-inch thick slices.
  • Trim both ends from the green beans.  Rinse.
  • Pluck 2 tsps. leaves from the thyme.
  • Pluck 2 tbsps. leaves from the tarragon.
  • Put the eggs in the medium saucepan.  Cover with water and set over medium-high heat.
• Start Cooking
  • As soon as the salted water boils add the corn kernels.  Return the water to a boil then remove the corn kernels with a slotted spoon.  Spread them out on a plate and refrigerate.  Reserve the cooking water for the green beans.
  • When the water covering the eggs boils, reduce the heat so it is simmering and cook the eggs for 10 minutes.  Drain and set them in some ice water, to help loosen the shells.
  • When the water in the bottom of the steamer boils, put the top of the steamer over it, add the potatoes, cover and steam until the potatoes are tender, about 15 minutes.
  • While the potatoes steam, cook the onions.  Place 1 tbsp. oil in the heavy skillet over medium heat.  When the oil is warm, add the onion and cook, stirring occasionally, until deep golden in color, about 8 minutes.
  • Either set the table yourself now, or get someone to do it for you (best idea).
  • You can also make the vinaigrette now.  In a large bowl whisk together 3 tbsps. balsamic vinegar and 1 tsp. mustard.  Coarsely chop the thyme and whisk into the vinegar and mustard, along with 3 tbsps. oil.  Season with salt and pepper.
  • When the onions are cooked, add them to the vinaigrette and stir well.
  • Check the potatoes.  If they’re tender, transfer them to the bowl with the onions and the vinaigrette and toss very gently until everything is blended.
  • Bring the corn cooking water back to a boil over high heat.  When it’s boiling, add the beans and cook just until they’re crisp-tender, about 3 minutes.
  • Cut the lemon into wedges.
  • When the beans are cooked, drain and add them to the potatoes.  Toss gently and thoroughly.
  • In a food processor or blender, purée the tomatoes.  Strain into a bowl.  Discard the solids.  Use a slotted spoon or a fork to transfer the shallots to the tomato mixture.  Stir in vinegar to taste.
  • Coarsely chop the tarragon leaves and stir them into the soup, along with the corn kernels and the cucumber.  Taste the soup for seasoning.
  • Peel and slice the cooled eggs and arrange them on top of the salad.  Serve with lemon wedges on the side.

Wow that was fast, let’s eat!

	Shrimp on the Barbie Served with Coconut Grilled Corn
	Serves 4 Prep time: 35 minutes Total time: 50 minutes

Adapted from Planet Barbecue! by Steven Raichlen

Shopping List

• 4 ears sweet corn
• 1 bunch fresh basil
• 1 lemon
• 1 piece (2 inches) pandanus leaf (or use 1 or 2 bay leaves)
• 6 oz. very thinly sliced prosciutto
• ¾ cup unsweetened coconut milk
• 1½ to 2 lbs. jumbo shrimp, peeled and de-veined
• ½ cup Pernod, Absinthe, or other anise-flavored aperitif

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Sea salt
• Coarse salt
• Palm or light brown sugar

Tools

• Chef’s knife
• Measuring cups and spoons
• Parchment or waxed paper
• Paring knife
• Small bamboo skewers or toothpicks
• 2 Small saucepans
• Tongs
• Wooden spoons

Suggestions

• Wine:  A wine to compliment shrimp, corn, coconut and anise?  Gruner Veltliner, of course – a nice bright and crisp version, like Hirsch Gruner Veltliner #1, $14.99, or Hirsch Gruner Heiligenstein, $22.99.  Both are biodynamic.  Thank you to Chambers Street Wines for this wonderful pairing!
• Dessert:  Coconut Caramel Grilled Bananas (Planet Barbecue! p. 529)

Game Plan:

• When you walk in the door
  • Rinse the shrimp and put them in the fridge
  • Put the prosciutto in the fridge
  • Build a good-sized fire in the grill or preheat the gas grill to high
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table
• Prep
  • Husk the corn, or pull back the husks and tie them together.
  • Rinse and pat dry the basil.  Pluck all of the leaves.
  • Slice the prosciutto lengthwise into 1-1/2 inch wide strips.
  • Drizzle a platter with 1 tbsp. oil.
  • Peel the shrimp.  Slit each down the back and take out the black vein.
  • Place the shrimp on a piece of parchment or waxed paper.  Season them on both sides with salt and pepper.
  • Wrap each shrimp in a basil leaf (or 2 if they don’t fit around the shrimp), then wrap each shrimp in a strip of prosciutto.  Secure the prosciutto with toothpicks or skewers.
  • Set the shrimp on the oiled platter, then drizzle them with 1 tbsp. oil.  Return them to the fridge.
  • Put 3/4 cup coconut milk, 2 tbsps. palm or brown sugar, the padanus or bay leaves and 1/4 tsp. salt in a small saucepan and set it over medium heat.  Simmer until the sugar is dissolved, 3-5 minutes.  Taste it, and if you think you’d like more sweetness, add additional sugar.  Remove from the heat and let it cool.
  • Cut the lemon into wedges.
• Start Cooking
  • When the grill is ready, oil the grate and set it about 3-inches from the heat source.
  • Place the corn on the hot grate and grill it until nicely browned on all sides, 2 to 3 minutes per side.
  • Start basting the corn with the coconut basting mixture and continue grilling and basting it, turning frequently with tongs so it grills evenly, for another 6-9 minutes.
  • You can grill the shrimp at the same time you’re grilling the corn.  Arrange the shrimp all facing in the same direction on the hot grate and grill them until the prosciutto is sizzling and crisp and the shrimp are pink and just cooked through, about 2 minutes per side.  Be careful not to over-grill the shrimp.
  • When the shrimp are done, transfer them to a clean platter or plates.
  • Pour ½ cup Pernod, or the liqueur you’ve chosen, into a small saucepan and set it on the grill.
  • Warm the Pernod slightly (to about body temperature).  Be sure not to let it boil.
  • Remove the pan from the grill and making sure the area is clear of flammable material and that no one is standing too close, use a long match to ignite the Pernod.  Very carefully pour the flaming Pernod over the shrimp.
  • Taste the corn, and if it’s done to your liking, transfer it to a basket or platter.  Take the shrimp and the corn to the table!  Dinner is served.

Wow that was fast, let’s eat!

	Lemongrass and Curry Grilled Chicken Breasts Served with Armenian potato kebabs
	Serves 4 Prep time: 25 minutes Total time: 45 minutes

Adapted from Planet Barbecue! by Steven Raichlen

Shopping List

• 2 stalks lemon grass, or 3 strips lemon zest (from an organic lemon)
• 1 bunch cilantro
• 1 lb. (about 12 that are each 1-1/2 inches across) new potatoes
• 1 lime
• Four 6-oz. skinless, boneless half chicken breasts
• 3 thick slices of smoky bacon

Pantry Items

• Black pepper
• Curry powder
• Extra-virgin olive oil
• Garlic
• Coarse sea or kosher salt
• Sugar
• Sweet paprika
• Vegetable oil (such as canola oil)

Tools

• 9X13 baking dish
• Bamboo skewers (you’ll need 4)
• Basting brush
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Mortar & pestle or food processor
• Paring knife
• Strainer
• Tongs
• Whisk

Suggestions

• Wine:  We want white wine with this!  Cava, cold, fresh Spanish “champagne”!  Try Castellroig Cava Brut, only $11.99, and a great organic wine. -Thank you Chambers Street Wines for this great pairing.
• Dessert:  Salt grilled pineapple (Planet Barbecue! p. 577)

Game Plan:

• When you walk in the door
  • Rinse the chicken breasts and pat them dry, don’t refrigerate them
  • Set the gas grill to high or build a good-sized fire in a barbecue
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim the lemon grass (by pulling off any dry outer leaves and trimming off the ends).
  • Cut the lemon grass into thin rounds.
  • Peel and coarsely chop 2 cloves garlic.
  • Rinse and pat dry the cilantro.  Pluck 1 cup leaves.
  • Place the lemon grass, garlic, cilantro, ½ tsp. curry powder, ½ tsp. coarse salt, 1 tsp. sugar and ½ tsp. freshly ground black pepper in a heavy mortar and pound to a paste with a pestle.  If you don’t have a mortar and pestle, finely chop the ingredients in a food processor.  Gradually mix in 2 tablespoons of vegetable oil.
  • Arrange the chicken breasts in a baking dish just large enough to hold them in a single layer.  Spread the lemon grass marinade over the chicken breasts, turning to coat both sides.  Let the chicken marinate, covered, for at least 1 hour or in the refrigerator as long as 4 hours; the longer it marinates, the richer the flavor will be.
  • Wash the potatoes and put them in the large saucepan.
  • Cut the lime into wedges.
  • Cut the bacon into 1-inch squares and lay out the pieces on a large platter, a plate, or a piece of parchment paper.
  • Generously sprinkle the bacon on both sides with sweet paprika.
  • Pour 1 tbsp. vegetable oil into a small bowl or cup, for basting.
• Start Cooking
  • Cover the potatoes by 4-inches with water, add 1-1/2 tsps. salt and bring to a boil over high heat.  Reduce the heat to medium and cook until the potatoes are barely tender, 5 to 8 minutes.  Drain the potatoes well in a strainer.
  • When you can handle the potatoes, cut each in half.
  • Skewer ½ potato through its cut side.  Skewer a piece of bacon so it’s flat against the potato, then skewer a second potato half through the rounded side, to make a sort of potato and bacon “sandwich”.  Repeat three times per skewer, or until all the potatoes and bacon are used.
  • If the fire is hot, brush the grill with vegetable oil.  Set the grill 3-inches from the heat source.
  • Brush the kebabs with olive oil and season them with salt, pepper and sweet paprika.
  • Grill the kebabs until the potatoes are golden brown and the bacon is sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all.
  • While the potatoes are grilling, grill the chicken.  Drain the chicken breasts and arrange them on the hot grate at a diagonal to the bars.  Grill until golden brown and cooked through, 3 to 5 minutes per side, turning each breast a quarter turn on each side after 1 minutes to create a handsome crosshatch of grill marks.  After the chicken breasts have cooked for 3 minutes, baste them with the 1 tablespoon of oil to keep them moist, taking care not to touch raw chicken with the basting brush.
  • While everything finishes grilling, set the table.
  • When the chicken breasts are cooked, transfer them to a platter , along with the kebabs.  Garnish with lime wedges and take everything to the table.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Zucchini Pancakes Served with tomato salad
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Even people who think they don’t like zucchini love these pancakes.  Secret:  Get them nice and golden, a little crisp on the edges.

Shopping List

• 2 lbs. zucchini (5-6 medium)
• 2 small yellow or white onions
• 2 lbs. slightly under ripe tomatoes (about 8 medium)
• 1 bunch mint
• 1 bunch basil
• ½ cup grated Parmigiano Reggiano
• 2 eggs
• 1 loaf delicious crispy bread

Pantry Items

• All-purpose flour
• Black pepper
• Garlic
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Grater
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  A Beaujolais, lightly chilled, will be just the right wine for this richly flavored dish
• Dessert:  Peach and nectarine cobbler

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table – this one’s fast
• Prep
  • Rinse the zucchini and tomatoes.
  • Trim the ends from the zucchini and grate them on the big holes of a grater.  Set a strainer in the sink and put the grated zucchini in the strainer.  Sprinkle lightly with salt, toss in the strainer and let drain until you’re ready for it.
  • Peel and mince the onions.
  • Peel and mince 1 small garlic clove.
  • Core the tomatoes and cut them into 8 wedges.  Put them in a bowl with the minced garlic.
• Start Cooking
  • In a small bowl whisk 2 eggs, a generous pinch salt and pepper, the ½ cup grated Parmigiano Reggiano and 2 tbsps. flour.  Tip the zucchini and the minced onions into the bowl and mix together.
  • Heat 2 tbsps. oil in the heavy skillets and the nonstick fry pan over medium-high heat.  When the oil is hot but not smoking fill ½ cup full of the zucchini mixture and put it in the pan. Flatten it out. Repeat 3 times, so you’re cooking 8 patties at once (Don’t worry, you can do it).  Cook until they’re golden and slightly firm, about 5 minutes.  Carefully flip and cook until they’re golden on the other side, about 4 minutes.
  • While the zucchini patties are cooking, rinse and pat dry the herbs.
  • Pluck 1 cup basil leaves from the bunch.  Pluck 8 mint leaves from the bunch.
  • Drizzle the tomatoes with 3 tbsps. oil, then season them with salt and pepper.  Toss, toss, toss.
  • Coarsely chop the basil leaves, add to the tomatoes and toss.
  • Slice the bread.
  • Check the zucchini patties.  If they’re nice and golden, carefully transfer them to a platter.  Keep them warm.
  • Slice the mint leaves very thin.
  • Sprinkle the zucchini patties with the mint leaves and take them to the table.  Call for reinforcements to get the bread and the tomatoes to the table – dinner is ready!  Don’t forget the wine.

Wow that was fast, let’s eat!

	Green Beans & Pancetta Served with polenta
	Serves 4 Prep time: 10 minutes Total time: 20 minutes

This is the simplest, most pure green bean dish. It doesn’t even need added salt and pepper, though you can add them if you like.

Shopping List

• 1-1/2 lbs. green beans
• 6 oz. pancetta (you can use pancetta ends in this recipe)
• 1 cup instant polenta

Pantry Items

• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Steamer
• Strainer
• Tongs
• Whisk

Suggestions

• Wine:  Try a Beaujolais with this sprightly dish.
• Dessert:  Sorbet and fresh berries

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the steamer with 3 inches water and put it over medium-high heat
  • Fill the large saucepan with 4 cups water and 1 tsp. salt and put it over high heat
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim both ends from each green bean.  Put the beans in the strainer and rinse them well.
  • Cut the pancetta into thin (about 1/8-inch) strips.
• Start Cooking
  • When the water in the steamer is boiling, add the beans to the steamer and steam until they are crisp-tender, 8-10 minutes.
  • When the water boils in the saucepan, whisk in the polenta.  Continue whisking for 5 minutes, until the polenta is nice and thick.  Stir in 3 tbsps. butter and keep warm.
  • Place the pancetta in the nonstick fry pan over medium heat and heat until the fat melts, about 3 minutes.  Add 1/4 cup of the vinegar and shake the pan evenly to distribute it.  Cover and cook for about 2 minutes.
  • Put the polenta in a serving dish.  Dinner is ready.  Take everything to the table and don’t forget the wine.

Wow that was fast, let’s eat!

	Chermoula Baked Tempeh with Vegetable Couscous Served with Carrot Mint Salad with Currants
	Serves 4 Prep time: 25 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 1 lb. carrots
• 1 medium red onion
• 1/2 lb. cremini or white button mushrooms
• 1/2 lb. asparagus
• 1/2 lb. sugar snap peas
• 1 bunch cilantro
• 1 bunch mint
• 3 lemons
• Dried currants
• 1 lb. tempeh
• Couscous

Pantry Items

• Black pepper
• Cayenne pepper
• Coriander seeds
• Cumin seeds
• Extra-virgin olive oil
• Paprika
• Sea salt

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls