Shrimp in Cantaloupe-Coconut-Yogurt Curry

                Serves 2

                ½ cup cubed cantaloupe

                1 serrano chile, halved and seeded

                ¾ tablespoon honey

                ½ carrot, peeled and quartered

                ¼ cup 2% greek yogurt

                ½ onion, quartered

                10 tablespoons ice

                ⅜ ounce fresh ginger, peeled

                2 tablespoons vegetable oil

                ½ 13.5-ounce can coconut milk

                ¾ teaspoon curry powder

                ½ lb. peeled, deveined shrimp

                Salt

1.       Pulse cantaloupe, serrano, honey, carrot, yogurt, onion, ice, and ginger in food processor.  Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes.  Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes.  Season with salt and serve over rice.

Roasted Sicilian-Style Jalapeño and Carrot Puree

            Makes 1¼ cups

            1½ oil-packed anchovies

            1 clove garlic, minced

            1 tablespoon extra-virgin olive oil, divided

            ¾ lb. carrots, sliced

            2½ jalapeño chiles, quartered and seeded

            Pinch salt

            2 tablespoons chopped parsley

            3 tablespoons water

1.      Combine anchovies, garlic, and ½ tablespoon oil.

2.      Toss carrots and jalapeños with remaining oil and salt.  Roast at 425° for 20 to 25 minutes.

3.      Puree roasted vegetables with anchovy sauce and parsley in mini food processor or blender with water.

September Menu

Course #3.5

1. Quick Asian-Jellied Grape Cole Slaw
2. Amber’s Spicy Tarragon Sweet Potato, Peach, and Red Lentil Stew with Crumbled Roquefort

Course #4

1. Shrimp in Cantaloupe-Coconut-Yogurt Curry

Course #4.5

1. Pineapple-Pumpkin-Mojito Chiffon Cake
2. Fruit-and-Egg Muffins Baked in Tomato Cups

Course #5

1. Big, Beefy Fry-Grilled Mushroom-Lemon-Cheddar Melts

Course #7

1. Chocolate-Green Bean-Silken Tofu Spaghetti Carbonara
2. Roasted Sicilian-Style Jalapeño and Carrot Puree (side dish)

Course #7.5

1. Baked Eggplant, Banana, and Zucchini Enchiladas Falsas 
2. Raspberry-Cornmeal-Banana-Carrot S’mores 
3. Smoky Banana-Chocolate Penne with Corn, Fruit, and Cherry Tomatoes

Chocolate-Green Bean-Silken Tofu Spaghetti Carbonara

                Serves 3

                ½ lb. spaghetti

                6 oz. green beans, cut into bite-size pieces

                ¼ lb. bacon, chopped

                ½ medium onion, finely chopped

                7 oz. soft silken tofu

                1 egg

                2 tablespoons unsweetened cocoa powder

                2 tablespoons agave nectar

                ½ cup finely grated parmesan cheese

                ¾ teaspoon pure vanilla extract

                Salt and pepper

                ¼ cup fresh raspberries

                1 tablespoon chopped pistachios

1.       Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 2 tablespoons cooking water.

2.       Brown bacon in large skillet over medium heat; add onion and soften.  Deglaze with reserved cooking water.

3.       Puree tofu, eggs, cocoa, agave, cheese, and vanilla in food processor.

4.       Off heat, add pasta, beans, and puree to skillet and toss; season with salt and pepper and top with berries and nuts.

Grilled BBQ Tomato Bruschetta

            2 small tomatoes (½ lb.)

            4 cloves garlic, divided

            2 tablespoons light brown sugar

            2 tablespoons sweet paprika

            1½ tablespoons ground black pepper

            1½ tablespoons kosher or coarse sea salt

            ½ teaspoon dried thyme

            2 teaspoons garlic powder

            ½ teaspoon onion powder

            ½ teaspoon celery seed

            ¼ teaspoon cayenne pepper

            1½ tablespoons olive oil, divided, plus more for drizzling

            ½ loaf French bread, cut into 6 slices

            ½ 6-oz. ball fresh mozzarella, drained and cut into 6 slices

            5 leaves fresh basil, thinly sliced

1. 1.      Preheat grill or grill topper over medium heat.  Slice each tomato into 3 ½-inch-thick slices.  Mine 2 cloves garlic.  Combine minced garlic, sugar, paprika, black pepper, salt, thyme, garlic powder, onion powder, celery seed, and cayenne pepper well ; set aside.  Lightly brush both sides of tomato slices with ½ tablespoon olive oil.
2. 2.      Rub grate or grill topper with vegetable oil.  Place tomatoes on grill, and cook 3 to 5 minutes.  Turn tomatoes over and dredge through garlic mixture.  Grill 3 to 5 minutes more.
3. 3.      Meanwhile, brush both sides of each bread slice with remaining olive oil.  Grill 1 to 2 minutes per side.  Rub remaining whole garlic cloves over one side of each piece of grilled bread.
4. 4.      Place a grilled tomato slice on each garlic side of bread, and top with cheese and basil.  Drizzle with olive oil, and serve.

Bean-Fruit Dip with Honey, Cumin, Lime, and Cilantro

                1 cup finely diced peeled cantaloupe

                1 cup finely diced peeled honeydew melon

                1 cup halved seedless red or green grapes

                ½ 15-ounce can red kidney beans, drained

                1 cup finely diced peeled cored pineapple

                ¾ cup finely diced peeled papaya

                ½ cup quartered hulled strawberries

                1½ tablespoons sour cream

                ¼ cup plain yogurt

                1 tablespoon fresh lemon juice

                2 tablespoons fresh lime juice

                2 garlic cloves, finely chopped

                2 tablespoons honey

                3/8 teaspoon ground cumin

                ¼ small red onion, chopped

                2 tablespoons chopped fresh cilantro

                Salt and pepper

                Assorted cut-up vegetables (such as carrots, celery, and bell pepper)

                Pita bread triangles, toasted

1.       Combine cantaloupe, honeydew, grapes, beans, pineapple, papaya, and strawberries in medium bowl.  Mash with fork until almost smooth.  Add sour cream, yogurt, lemon juice, lime juice, honey, garlic, lime peel, and cumin; blend well.  Mix in onion and cilantro.  Season dip with salt and pepper.  Transfer to small bowl.  Let stand at least 30 minutes to blend flavors.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.)
2.       Place dip in center of platter.  Surround with vegetables and pita triangles.

Blueberry-Zucchini Pancakes Vichysoisses

Serves 6

3 tablespoons unsalted butter, melted, divided, plus additional melted butter

¾ pound large leeks (white and pale green parts only), thinly sliced (about 1¼ cups)

8 garlic cloves, chopped

¾ pound Yukon gold potatoes, peeled, cut into 2-inch pieces

½ pound zucchini, cut into 1-inch rounds

2¼ cups canned low-salt chicken broth

1 cup whole milk

1 cup half and half

1 large egg

Pepper

18 tablespoons cake flour

1 cup all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½-pint basket blueberries

Maple syrup

Chopped fresh chives

1. Melt 1½ tablespoons butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
2. Working in batched, puree mixture in blender. Transfer mixture to large bowl. Mix in milk, half and half, and egg. Season to taste with pepper.
3. Separately, whisk cake flour, all purpose flour, sugar, baking powder, and salt in large bowl. Gradually whisk potato-leek mixture into dry ingredients. Mix in remaining 1½ tablespoons melted butter.
4. Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by ¼ cupfuls onto griddle. Sprinkle each pancake with ½ heaping tablespoon blueberries. Cook until bottoms brown, about 1½ minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Drizzle syrup over, sprinkle with chives, and serve.

Dill-Chocolate Chip Bread with Espresso and Cinnamon

Makes 1 loaf

2 tablespoons warm water (105^o to 115^o F)

½ envelope dry yeast

2¼ cups unbleached all purpose flour

½ tablespoon ground cinnamon

½ teaspoon baking soda

1 teaspoon salt

½ cup whole-milk cottage cheese

2 tablespoons chopped fresh dill

¾ cup (packed) golden brown sugar

1 large egg

8½ tablespoons unsalted butter, melted

2 teaspoons instant espresso powder

½ teaspoon sugar

1 teaspoon vanilla extract

½ teaspoon dill seeds

½ 6-ounce package semisweet chocolate chips (about ½ cup)

½ 6-ounce package milk chocolate chips (about ½ cup)

½ cup walnuts, toasted, chopped

1. Preheat oven to 350^o F. Pour water into large bowl; sprinkle yeast over. Stir to blend. Let stand until yeast dissolves, about 10 minutes. Meanwhile, whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
2. Whisk cottage cheese, chopped dill, brown sugar, egg, butter, espresso powder, sugar, vanilla extract, and dill seeds into yeast water until well blended. Beat in flour mixture, ½ cup at a time, stirring until semi-stiff dough forms (do not knead). Stir in all chocolate chips and walnuts. Cover bowl with plastic. Let dough rise in warm area until doubled, about 1 hour.
3. Butter 8-inch diameter cake pan with 1½-inch-high sides. Punch down bread dough. Form into 6-inch round. Transfer dough round to prepared cake pan. Let dough rise uncovered in warm draft-free area until almost doubled in volume, about 45 minutes.
4. Position rack in center of oven. Bake until bread is golden and sounds hollow when tapped, about 40 minutes. Turn bread out of pan; transfer to rack and cool completely. (Can be made ahead. Wrap in foil, then resealable plastic bag, and let stand at room temperature 1 day or freeze up to 2 weeks. Thaw at room temperature.) Cut bread into wedges and serve.

Raspberry-Roasted Tomato-Pecan Blondies with Pesto (I like to call them "Redheads")

Serves 10

BLONDIES:

½ large red bell pepper

1 pound tomatoes

1 cup canned tomato-vegetable juice (such as V-8), divided

1 teaspoon vanilla extract

½ cucumber, peeled, seeded, chopped

1½ green onions, chopped

1 garlic clove, peeled

Pepper

2 cups all purpose flour

¼ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, room temperature

1 large egg

½ cup coarsely chopped pecans (about 1½ ounces)

½ ½-pint basket fresh raspberries

PESTO:

½ cup (packed) fresh basil leaves

1 tablespoon pine nuts

1 garlic clove, peeled

8 teaspoons extra-virgin olive oil

1. FOR BLONDIES: Preheat oven to 350^o F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches.
2. Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
3. Puree tomatoes, pepper, ¼ cup juice, vanilla, cucumber, onions, and garlic in processor until almost smooth. Add remaining juice; season to taste with pepper.
4. Butter and flour aluminum foil in baking pan. Whisk flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in egg, then tomato mixture. Add flour mixture and beat until ust blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
5. Bake until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack.
6. FOR PESTO: Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Blondies and pesto can be made 1 day ahead. Cover separately with plastic wrap and refrigerate. Bring to room temperature before serving.)
7. Cut blondies into 10 squares. Top each with ½ spoonful pesto. Serve.

Raspberries in Mustard-Yogurt Sabayon

Serves 8

½ cup sugar

4 large egg yolks

3 tablespoons framboise eau-de-vie (clear raspberry brandy), divided

10 tablespoons chilled whipping cream, divided

1 cup plain yogurt

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1 tablespoon coarse-grained Dijon mustard

¼ teaspoon hot pepper sauce

4 ½-pint baskets fresh raspberries

1. Using electric mixer, beat sugar, yolks, 2 tablespoon framboise, and 1 tablespoon cream in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160^o F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat yogurt, remaining framboise, dill, mustards, remaining cream, and hot sauce in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. (Sabayon can be prepared 8 hours ahead. Cover; chill.)
2. Prepare broiler. Divide raspberries equally among eight 1¼-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.