Roasted Eggplant “Steaks” with Chickpea, Tomato and Feta Salad

Yields: 6 servings

Roasted Eggplant

3 medium Italian eggplants (approximately 2¼ pounds), tops removed

10 tablespoons extra-virgin olive oil, divided

kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons za’atar, divided

Adjust an oven rack to the middle position, then preheat the oven to 425ºF.

Slice each eggplant in half lengthwise. With the skin side resting on a cutting board, score the flesh into a 1–inch crosshatch pattern. Score the flesh as deep as possible while trying not to cut through the skin. Open the eggplant, spreading and bending the eggplant so it lays as flat as possible, flesh side up. To accommodate this, you can make small cuts around the circumference of the eggplant to release any tension in the eggplant.

Lay eggplant halves scored side up on a parchment-lined sheet tray.

Brush olive oil (1 tablespoon + 1 teaspoon per eggplant half) evenly over flesh. Sprinkle each half with a little salt and pepper and evenly sprinkle over 1/2 teaspoon of za’atar per eggplant half.

Transfer to oven and bake for 25 to 30 minutes, rotating the tray after 15 minutes, until eggplant is soft and cooked through.

Remove from oven, evenly drizzle with the remaining 2 tablespoons olive oil and evenly sprinkle over the remaining 1 tablespoon za’atar. Lightly press (with a fork) the center of each steak to create a nice bed for the salad.

Serve on plates, scored side up and top each eggplant half with a serving of the salad.

Chickpea, Tomato and Feta Salad

1 large shallot, peeled and diced small

1 teaspoon red wine vinegar

2 tablespoons freshly squeezed lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 small Persian cucumbers (½ lb), halved lengthwise and diced on an angle into ½-inch slices

1 (15-ounce) can chickpeas drained and rinsed

25 cherry tomatoes, halved or quartered, depending on size (1/2 pound)

3 ounces Feta cheese, crumbled

¼ cup packed roughly chopped fresh parsley

¼ cup packed roughly chopped fresh mint

Add the shallot, red wine vinegar, lemon juice, salt and pepper to a medium bowl. Whisk to combine. Let sit for 5 minutes to mellow the shallot. Add the olive oil and whisk again to combine.

Add the remaining ingredients to the bowl. Gently fold to combine just before serving.

Season to taste with salt, pepper and/or additional lemon juice.

Asparagus Soup

Yield: 6 to 8 servings

2 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 medium shallot, peeled and chopped roughly (3 tablespoons)

5 large garlic cloves, peeled and chopped roughly(1 tablespoon plus 2 teaspoons)

½ pound Yukon Gold potatoes, peeled and diced medium (2 medium potatoes)

4 cups vegetable or chicken stock

5 sprigs fresh thyme

1 dried bay leaf

2 pounds asparagus, white fibrous bottoms discarded, bottom inch peeled, and cut into 1-inch pieces

2 tablespoons fresh goat cheese (chèvre)

2 teaspoons freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

Breadcrumbs, optional, for garnish

2 tablespoons finely chopped fresh chives or fresh flat-leaf Italian parsley

1. Combine 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan and heat over medium-low heat until the butter is melted.

2. Stir in the shallot and cook for 1 minute until it is soft and translucent.

3. Add the garlic, and cook for 1 minute until fragrant.

4. Stir in the potatoes, stock, thyme sprigs, and bay leaf.

5. Cover and increase the heat to high until boiling, then reduce the heat to low and simmer over low heat for 10 minutes.

6. Add the asparagus, re-cover, and continue simmering for 15 minutes, until the potatoes are cooked through and the asparagus is tender.

7. Remove from the heat, then remove the thyme sprigs and bay leaf. 

8. Add the goat cheese, remaining butter, olive oil, and the lemon juice to the asparagus mixture.

9. Using an immersion blender, regular blender, or food processor, blend or process the soup until smooth.

10. Season to taste with salt and pepper.

11. Serve in soup bowls, topped with freshly grated Pecorino Romano, bread crumbs, chopped chives or parsley, and a grind of pepper.

Kale Caesar Salad with Roasted Delicata Squash and Crispy Garbanzo Beans

Yield: 4 to 6 servings

Roasted Squash and Garbanzo Beans:

3 small delicata squash, ends trimmed, halved lengthwise, seeded and sliced into ¼-inch slices

1 (14.5 ounce) can garbanzo beans, rinsed, patted dry and roughly chopped

Extra virgin olive oil, for drizzling

Kosher salt, to taste

Freshly ground black pepper, to taste

Adjust 2 oven racks to the upper and middle position and preheat your oven to 400 convection or 425 (still) degrees Fahrenheit.

Line 2 sheet trays with aluminum foil and parchment paper for easy clean up.

Place the delicata in a large bowl and coat the pieces with a healthy drizzling of olive oil. Season with salt and pepper. Mix well and transfer to one of the prepared sheet trays, making sure that the squash is evenly spaced.

In the same (now empty) large bowl, add the roughly chopped garbanzo beans and drizzle to coat with olive oil. Season with salt and pepper and stir to combine. Transfer to your other prepared sheet tray, spreading out the pieces so they are evenly spaced out and not clumped up.

Place both sheet trays in the oven, with the squash on the top rack. Bake for 15 minutes and flip the squash pieces to ensure even cooking. Bake for an additional 10-15 minutes until the delicata is lightly caramelized and the garbanzo beans are crispy. Remove from the oven and set aside.

Caesar Dressing:

1/3 cup mayonnaise

½ teaspoon Dijon mustard

¾ teaspoon Worcestershire

2 tablespoons freshly squeezed lemon juice, plus more to taste

½ teaspoon minced garlic

6 oil packed anchovies, crushed with the side of a knife to form a paste

5 to 6 dashes Tabasco sauce

Freshly ground black pepper, to taste

Combine all ingredients in a large bowl (you can use the same one you used for seasoning the squash and garbanzos) and whisk to combine. Season to taste with additional pepper and lemon juice as needed.

Kale Salad:

1 small bunch Dinosaur/Lacinato kale, leaves stripped from the stem and very finely chopped

2 large Persian cucumbers, quartered lengthwise and diced small

3 medium carrots, peeled and grated on a box grater

1/2 pound (30) cherry tomatoes, halved

½ cup packed freshly grated Parmigiano Reggiano (not pre-grated)

1/3 cup toasted, salted sunflower seeds

1 large avocado, pitted and diced medium

Add all ingredients except the avocado, delicata and garbanzo beans to the large bowl with the dressing and fold gently to combine. Add the avocado and roasted delicata and fold gently one last time.

Divide among bowls, top each bowl with a handful of crispy garbanzo beans and serve.

Spiced Arctic Char with Roasted Potatoes and Salsa Verde

Yield: 4 servings

Salsa Verde:

1 packed cup fresh cilantro

1 packed cup fresh flat-leaf Italian parsley leaves

1½ tablespoons capers

2 small anchovy fillets (packed in olive oil), rinsed and chopped

1 medium garlic clove, peeled and minced (½ teaspoon)

1½ tablespoons fresh lemon juice (juice of half a lemon)

½ teaspoon red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup extra-virgin olive oil

1 medium shallot, peeled and diced small (3 tablespoons)

Combine the cilantro, parsley, capers, anchovy, garlic, lemon juice, red wine vinegar, salt and pepper in a food processor. Process for a few seconds then scrape down the sides.

Add the olive oil, and process for a few more seconds.

Spoon into a small bowl and stir in the shallots.

Season to taste with salt and pepper. 

Spice Rub:

2 teaspoons ground sweet paprika

1 teaspoon ground coriander

1 teaspoon ground fennel

½ teaspoon ground cumin

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

Mix ingredients together in a small bowl.

Roasted Potatoes:

2 pounds Yukon gold potatoes, diced small

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine all ingredients in a medium bowl and mix to combine.

Arctic Char:

1 and 1/3 pounds arctic char filets, skin on, cut into 4 equal sized portions

Extra-virgin olive oil, as needed

Rinse fish under very cold water and pat dry. Lightly coat fish (all sides) with a little olive oil – just enough to coat. Sprinkle spice rub over the flesh side of the fish to coat, about 4 teaspoons in total.

Instructions:

Set an oven rack to the top position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.

Spread potatoes out evenly on the sheet tray. Bake for 15 minutes. Remove from the oven and stir potatoes.

Place fish, flesh side up, evenly spaced on top of the potatoes and bake approximately 15 minutes, until the flesh just begins to flake at the thickest point.

To serve, spoon 2 tablespoons of salsa verde on the bottom of a plate or shallow bowl. Top with potatoes and then top the potatoes with a serving of fish.

Free LIVE Cooking Demo Saturday

Join me THIS Saturday, May 7th, at 4pm CT on my Facebook Page for a FREE LIVE cooking demo! I’ll be making some delicious wood fired tacos in my Fontana Forni wood fired oven. Bring your questions, grab a beverage and join in the fun! P.S. There will be giveaways…. See you soon!

Grilled Salmon with Spicy Grilled Pineapple-Tomato Salsa

Yield: 4 servings

Pineapple-Tomato Salsa

2 tablespoons extra virgin olive oil, plus more for coating pineapple

2 medium fresh tomatoes, cored and diced small

¼ medium red onion, peeled and diced small

½ medium jalapeno pepper, seeds and veins discarded, diced small

2 tablespoons fresh cilantro, roughly chopped

2 tablespoons fresh flat-leaf Italian parsley, roughly chopped

2 teaspoons red wine vinegar, plus more to taste

½ fresh lime, juiced, plus more to taste

1/8 teaspoon freshly ground black pepper

½ teaspoon kosher salt, plus more to taste

1/2 fresh pineapple, peeled, quartered lengthwise, core removed, sliced into ½-inch slices/slabs lengthwise

Add all ingredients except the salt and pineapple to a medium bowl. Do not stir. Set aside.

Coat the pineapple slices lightly with olive oil. Set aside.

Salmon

4 teaspoons kosher salt

1 teaspoon granulated sugar

1½ pounds salmon fillet, skin on, center cut, 1½-inch thick, pin bones removed

Extra virgin olive oil, as needed

Mix the salt and sugar together in a small bowl.

Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for 15 minutes. (This step ensures the salmon is properly seasoned as well as firms up the flesh.)

During this time, prepare your grill by turning the right side of the grill to high and the left side of the grill to low. Preheat the grill for 15 minutes.

After the salmon has sat in the salt/sugar mixture for 15 minutes (no longer), rinse the salmon under very cold water and pat the salmon very dry with a paper towel.

Lightly coat the salmon on all sides with olive oil. Set aside.

Now is the time to clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Place the pineapple on the hot side of the grill.

Place the salmon on the cooler side of the grill, skin side down.

Close the grill.

Cook the pineapple for approximately 10 to 14 minutes, until the pineapple is lightly marked, flipping after 5 to 7 minutes. Remove from the grill and transfer to a cutting board. Dice small.

Cook the salmon for approximately 10 minutes, flipping after 8 minutes, or until the internal temperature reaches 115-120 degrees Fahrenheit. Remove from the grill and transfer to a plate. Remove skin.

Add diced pineapple to salsa bowl and add the ½ teaspoon salt. Stir and season to taste with additional vinegar, lime juice and/or salt.

Divide salsa among shallow bowls and top each with a portion of salmon.

Pan Fried Brussels Sprouts with Lemon Aioli, Balsamic Vinaigrette and Candied Pecans

Yields: 2 to 4 servings

Lemon Aioli

3 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

1 medium clove garlic, peeled and grated on a Microplane

¼ teaspoon anchovy paste

1/16 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Set aside.

Balsamic Vinaigrette

2 teaspoons balsamic vinegar

½ teaspoon red wine vinegar

¼ teaspoon honey

1 tablespoon extra-virgin olive oil

Whisk all ingredients together in a small bowl. Set aside.

Brussels Sprouts

1 pound brussels sprouts, ends trimmed and cut in half lengthwise

¼ cup extra-virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 teaspoons finely chopped candied pecans

3 tablespoons freshly shaved Parmigiano Reggiano, not pre-grated

Place the brussels sprouts, cut side down, in a single layer in a 12-inch nonstick pan (that has a lid). Evenly drizzle over the olive oil. Cover. Set over medium-high heat for 5 minutes. Do not disturb. Uncover and continue cooking (do not stir) for approximately 2 minutes, until the Brussels (cut side only) are well caramelized. Remove from heat. Season with the salt and pepper and stir.

To serve, spoon some of the lemon aioli around a plate. Place/mound Brussels in the center of the plate (atop the aioli). Drizzle a little of the balsamic vinaigrette over the Brussels. Top with candied pecans and shaved Parmigiano.

Baked Apple Oat Pecan Cookie Crumble

Yields: 4 to 6 servings

7 tablespoons unsalted butter, cut into 28 pieces, plus more for greasing

½ cup all-purpose flour

½ cup old fashioned rolled oats (not instant)

½ cup packed dark brown sugar

1½ cups roasted salted pecans, chopped roughly

1½ teaspoons ground cinnamon, divided

¼ + 1/16 teaspoon kosher salt, divided

1 teaspoon corn starch

1 tablespoon granulated sugar

1 tablespoon lemon zest (zest of 1 large lemon)

1 tablespoon freshly squeezed lemon juice

½ teaspoon vanilla extract

1½ pounds apples, preferably Honey Crisp, cored and diced large

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, add the butter, flour, oats, brown sugar, pecans, ½ teaspoon cinnamon and ¼ teaspoon salt. Mix with your fingertips until the butter is thoroughly mixed, there are no dry bits and a dough has formed.

In a large bowl, add the remaining 1 teaspoon cinnamon, the remaining 1/16 teaspoon salt, corn starch and granulated sugar. Whisk to combine. Add the lemon zest, juice, vanilla extract and apples. Stir well to combine.

Grease (with butter) a 10-inch sauté pan. Add the apple mixture to the pan in an even layer.

Evenly distribute the dough atop the apples, squeezing it to form flattened, sheet-like pieces, ¼-inch in thickness.

Bake for 45 minutes, until the top is light brown.

Veggie Breakfast Hash

Yields: 2 servings

3 tablespoons extra-virgin olive oil

1 large leek, (3/4 pound), white and light green part only, halved lengthwise and cleaned, sliced into ¼ -inch slices (2½ packed cups)

1 medium sweet potato (approximately ¾ pounds), peeled and diced medium (2¼ cups)

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

1 small bunch curly kale (10 ounces), stems discarded, leaves roughly chopped (7 packed cups)

1 teaspoon apple cider vinegar

2 teaspoons toasted sesame seeds

2 sunny side up eggs, optional

Hot sauce, optional

Combine the olive oil, leek, sweet potato, ½ teaspoon salt and the pepper in a large nonstick pan over medium heat. Cover, stirring occasionally, for approximately 10 to 12 minutes, until the leeks just begin to caramelize and the sweet potato is almost cooked through.

Add the kale (it’s a lot, I know!). Gently fold to combine. Continue to cook, folding occasionally, until the kale is wilted and softens, approximately 5 to 7 minutes.

Remove from heat. Stir in the apple cider vinegar, remaining ¼ teaspoon salt and the sesame seeds. Stir and season to taste.

Serve in bowls and top with a sunny side up egg and a dash of your favorite hot sauce.

Lemon Raspberry Ricotta Cake

Yield: 1 (9-inch) cake

Nonstick spray

4 large eggs (250 grams with shells), yolks and white separated

¼ cup (55 grams) granulated sugar

1 pound whole milk ricotta, drained

1 cup (226 grams) crème fraiche

Zest of 2 medium lemons, zested on a Microplane

2 teaspoons vanilla extract

3 tablespoons (45 grams) freshly squeezed lemon juice

1/8 teaspoon kosher salt

1 cup (120 grams) powdered (confectioners) sugar

1/3 cup + 1 tablespoon (51 grams) cornstarch

1/3 cup (50 grams) raspberry preserves, room temperature

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with nonstick spray. Line the bottom and sides of the pan with parchment paper. When lining the sides of the pan, ensure that the parchment comes up 1-inch above the rim.

Add the egg whites to a medium bowl and, using a hand mixer (or a stand mixer with the whisk attachment), whisk until the egg whites are foamy. While continuously whisking, slowly stream in the granulated sugar, this should take approximately 20 seconds. Continue whisking until medium peaks form. Set aside. (If using a stand mixer, you will need to transfer the egg whites to another bowl.)

Add the ricotta and crème fraiche to a large bowl (or the bowl of your stand mixer if you’re using one). Using a hand mixer (or stand mixer with whisk attachment), whisk until smooth.

Add the zest, vanilla extract, lemon juice and salt to the ricotta crème fraiche mixture. Whisk on medium until thoroughly combined.

Add the powdered sugar and corn starch to a small bowl and whisk (with a hand whisk) to combine. Sprinkle this mixture into the bowl with the ricotta crème fraiche mixture.

Whisk with your hand mixer (or stand mixer) until thoroughly combined, approximately 30 seconds. Add to yolks and once again whisk until thoroughly combined. Using a spatula, clean the sides and bottom of the bowl and give the mixture one more whisk to combine. Add the egg whites (all at once) and gently fold, using a spatula, to combine until they are fully incorporated.

Remove 2 cups of the batter and transfer to a medium bowl. Add the raspberry preserves and gently fold with a spatula to combine.

Pour the non-raspberry batter into the springform pan. Then, evenly pour over the raspberry batter. Using a spatula, trace a figure eight through the batter (deep enough to mix both layers) once and then gently level the top.

Transfer to the oven and bake for 50 minutes, until the top is light brown and there is a uniform wobble when gently shaken.

Remove from the oven and let cool completely before serving.