Smoky Japanese Portobello and Veggie Sliders

Serves 4

8 baby portobello mushrooms, stems removed

1½ tablespoons olive oil, divided

1 Grilled BBQ Tomato Bruschetta

1 large egg white

1 medium egg

1 medium yellow or white onion, thinly sliced

½ teaspoon herbes de Provence

1¼ teaspoon toasted sesame oil

½ pound fresh snow peas (1½ cups), trimmed and halved

6 shiitake mushroom caps, sliced (¾ cup)

¾ cup frozen shelled edamame, thawed

4 green onions, cut into 1-inch pieces

1 tablespoon minced fresh ginger

1½ tablespoons low-sodium soy sauce

½ tablespoon sake

½ tablespoon mirin

Salt and pepper to taste, if desired

¼ cup prepared barbecue sauce

1 ounce shredded smoked Gouda (6 tablespoons)

1. Toss portobello mushrooms with ½ tablespoon olive oil and bruschetta. Set aside.
2. Whisk together egg white and whole egg in small bowl; set aside.
3. Heat remaining olive oil in large skillet over medium heat. Add onion and herbes de Provence, and cook 23 minutes, or until golden, stirring occasionally. Increase heat to high and add sesame oil. Add snow peas, shiitake mushrooms, edamame, and green onions; stir-fry 3 minutes, or until vegetables begin to brown. Add ginger and water; stir-fry 3 minutes more.
4. Add egg mixture to wok, along with soy sauce, sake, and mirin. Stir-fry 30 seconds, or until egg is just cooked through. Break up any large egg pieces with spoon. Remove from heat, and season with salt and pepper, if desired.
5. Heat grill or grill-topper over medium-high heat. Rub grate or grill-topper with vegetable oil. Place portobello mushrooms stem-side down and tomato from bruschetta on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide Gouda and mozzarella from bruschetta among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
6. Meanwhile, warm buns on grill. Cut tomato into eight slices and crumble toast from bruschetta. Spread barbecue sauce on bottom buns, then top each with 1 shiso leaf, 1 portobello mushroom, vegetable mixture, tomato slice, toast crumbles, and top bun.

Tangy Marinated Rice Salad with Vegetables

Serves 8

½ cup basmati rice

1 cup water

½ 8-ounce package baked flavored tofu, diced

1 cup cherry tomato, sliced

1 cup broccoli florets

2 green onions, chopped (¼ cup)

¼ orange bell pepper, chopped (¼ cup)

½ cup carrot sticks or baby carrots

½ small cucumber, peeled, quartered, and sliced (¼ cup)

½ small yellow squash, diced (¼ cup)

½ cup small button mushrooms, halved

¼ cup vegetable oil

14 teaspoons olive oil

3 tablespoons red wine vinegar

1 tablespoon dried oregano

1 tablespoon Dijon mustard

1 tablespoon dried basil

1 tablespoon dried parsley

½ teaspoon red pepper flakes

Salt and black pepper to taste, if desired

1. Bring rice and water to a boil in covered saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water. Cool. Transfer to small bowl.
2. Stir tofu, tomatoes, broccoli, green onions, bell pepper, carrots, cucumber, squash, and mushrooms into rice.
3. Whisk together remaining ingredients in large bowl until mixture forms smooth marinade. Season with salt and black pepper, if desired.
4. Pour marinade into 1-quart canning jar with lid or large resealable plastic bag. Add vegetable mixture and shake to coat.
5. Refrigerate 4 hours, or overnight, shaking mixture occasionally, and serve.

Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque

Serves 4

SOUP:

1 medium avocado, diced (1 cup)

4½ tablespoons olive oil

2 tablespoons lime juice

1 tablespoon white miso paste

2 tablespoons lemon juice

¾ teaspoon minced fresh rosemary or ⅓ teaspoon dried rosemary

¼ teaspoon chipotle powder

½ clove garlic, minced (½ teaspoon)

3¼ cups water

Sea salt and pepper to taste, if desired

TOPPING:

½ small fennel bulb, shaved (¼ pound)

¼ cup diced cherry tomatoes

½ green onion, finely chopped, for garnish (1 tablespoon)

¼ cup diced orange or yellow bell pepper

1. To make Soup: blend all ingredients except salt and pepper in blender until smooth and no large droplets of olive oil remain. Season with salt and pepper, if desired.
2. Divide soup among 4 serving bowls, and top each serving with 2 tablespoons shaved fennel, 1 tablespoon diced tomatoes, ¾ teaspoon green onion, and 1 tablespoon diced bell pepper.

Tortellini Pineapple-Veggie-Aloe Fest

Serves 3

½ 8-ounce package refrigerated prepared cheese tortellini

2 tablespoons olive oil

2 green onions, white and light green parts chopped (¼ cup)

2 large cloves garlic, minced (2 teaspoons)

1 carrot, chopped (½ cup)

3 button mushrooms sliced (about 9 tablespoons)

¼ cup pineapple juice

½ 7-ounce bag baby spinach

2 to 4 tablespoons aloe vera juice

1 tablespoon unsweetened cranberry juice

2 tablespoons white wine

½ tablespoon agave nectar or honey, optional

½ pint cherry or grape tomatoes, halved

½ 15-ounce can cannellini beans, rinsed and drained

⅛ teaspoon Italian seasoning

Lime wedges, for garnish

2 tablespoons grated Pecorino Romano cheese, optional

1. Cook tortellini according to package directions. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté 2 minutes. Add carrot and mushrooms, and cook 3 minutes more. Stir in pineapple juice, spinach, aloe vera juice, cranberry juice, wine, and agave nectar or honey (if using), and cook 2 to 3 minutes, or until spinach wilts.
3. Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through. Fold in tortellini. Divide among serving plates, and top with lime wedges and grated Pecorino Romano cheese (if using).

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.

August Menu

Course #2

1. Drunken Blackbababerry Ghanoush

Course #4

1. Bean-Fruit Dip with Honey, Cumin, Lime, and Cilantro
2. Tortellini Pineapple-Veggie-Aloe Fest
3. Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque
4. Tangy Marinated Rice Salad with Vegetables

Course #4.5

1. Grilled BBQ Tomato Bruschetta

Course #5

1. Dill-Chocolate Chip Bread with Espresso and Cinnamon

Course #5.5

1. Raspberries in Mustard-Yogurt Sabayon
2. Blueberry-Zucchini Pancakes Vichysoisses

Course #6

1. Raspberry-Roasted Tomato-Pecan Blondies with Pesto

Course #7

1. Smoky Japanese Portobello and Veggie Sliders

Drunken Blackbababerry Ghanoush

Serves 3

1 eggplant (¾ to 1 lb.)

2 mint leaves

2 blackberries

¼ cup nonfat plain greek yogurt

1 oz. gin

2 Tbsp. tahini

¾ oz. elderflower liqueur, such as St-Germain

¾ lemon, juiced

1 large clove garlic, finely grated

Dash of agave nectar (optional)

¹/₈ tsp. cayenne pepper

Salt

1 Tbsp. chopped flat-leaf parsley

Extra virgin olive oil, for drizzling

1½ large pitas

½ cup olives

1. Preheat a grill to medium. Prick the eggplant all over with a fork. Grill, turning frequently, until the skin is charred all over, 10 to 15 minutes. Transfer to a cooler part of the grill and continue cooking until the eggplant is very soft, 5 to 10 minutes. Transfer to a bowl and let cool slightly.
2. Peel the eggplant and discard the skin and any juices. Mash the eggplant with a fork. Beat in mint, making sure to crush it to release its flavor; do the same with the blackberries. Beat in yogurt, gin, tahini, liqueur, juice, garlic, agave (if using), and cayenne; season with salt. Top with parsley and drizzle with oil.
3. Grill the pitas until warm; cut or tear into eighths. Serve with ghanoush and olives.