I cook with wine…

This dish melds all the warm, gooey deliciousness of scalloped potatoes with the nutritional benefits of cauliflower. I served once alongside basil-and-balsamic-marinated heirloom tomatoes and mint-and-honey-marinated peaches for a vegetarian meal, then I served the leftovers with cherry-thyme pork chops and roasted tomatoes with oregano. Paired equally well with both. Trust me, they’ll come back for seconds!

Cruciferous vegetables (cauliflower, broccoli, kale, cabbage etc.) are primarily known to prevent cancer. They contain phytonutrients that promote liver detoxification (making them very helpful to me!) and fight free radicals that can harm your body’s DNA and cause cancer. Additionally, cauliflower has a very high percentage of vitamin C (91.5% of daily value in one cup) and thus carries all the health benefits of vitamin C as well. So be sure to work in plenty of cauliflower during this upcoming flu season!

Ingredients:

1 head cauliflower, sliced into pencil-thick slices (these will likely fall apart, no worries, just toss them all into the bowl)

4-5 red potatoes, thinly sliced

5 cloves garlic, chopped

2 shallots, chopped

¼ cup butter, melted

Salt and pepper to taste

2 cups mozzarella, grated

1 cup parmesan cheese, grated

1 cup milk

2 eggs, lightly beaten

Directions:

Pre-heat oven to 375 degrees. Combine the potatoes, cauliflower, garlic, shallots, butter and salt in pepper in a large bowl. Toss to coat the vegetables with all the flavor-containing goodness. In another bowl, mix together the cheeses, milk and eggs. Spread the potato-cauliflower mixture in a 9 x 13 inch baking dish. Top with cheese mixture, be sure to spread evenly with a spoon. Bake for 35 minutes covered, then 25 minutes uncovered or until top gets brown and bubbly.

Once again, I am reminded that summer’s bounty is oh-so-great. Peaches are one of those fruits that, if you have the luck to stumble upon that perfectly ripe specimen, will surpass the flavor of any cheesecake or pudding or other man-made dessert. Nature truly loves us.

That said, after a few months of plain peaches, one might want to dress up the fruit a little and this simple crumble recipe is an easy and relatively healthy way to do so. Ripe white peaches are naturally sweeter than yellow peaches, so I used mildly sweet agave nectar to create a syrup. However, if you’re using yellow peaches, you might want to step up the sweetness with raw honey. Also, for a special friend, you can probably make a similar raw, vegan dish by simply letting the peaches and agave nectar sit out for an hour or so, long enough for the juices to seep out and create a syrup. Then combine chopped almonds, walnuts/pecans, and dates with cinnamon and maybe just enough agave nectar to hold it together in little clumps and I think you’re golden!

Peaches have plenty of nutritional attributes, but I’m going to hold off on that info for now, and encourage you to just focus on the pure sensual goodness of the flavor and texture of the peaches. The endorphins produced by this will be health benefit enough!

Ingredients:

3 large white peaches

2 tablespoons agave nectar (or honey)

1 ¼ cup whole wheat pastry flour (all-purpose flour would work here too, but I like the flavor in the whole wheat)

1 teaspoon cinnamon

2 tablespoons raw sugar

1 teaspoon baking powder

¼ cup slivered almonds

¼ cup butter

¼ cup milk

Directions: 

Pre-heat oven to 375 degrees. Slice the peaches and mix with agave nectar. Pour into 9 x 9 inch baking dish and let sit.

 Mix together the flour, cinnamon, sugar, baking powder and almonds. Cut in the butter with a pastry cutter until mixture resembles fine crumbs. This is going to take a little bit of elbow grease, as you will also be cutting the almonds into smaller pieces, but it’s worth the effort. Stir in milk. Mixture should now vary between larger clumps and smaller crumbs.

 Pour crumble mix over top of peaches and bake for 30 to 35 minutes, or until crumble is golden brown. Let cool slightly, serve as is, or with vanilla ice cream if you’re feeling saucy.

I’m just going to put it out there – I love tomatoes. I know I’ve already touched on them in the Caprese Insalata and lasagna recipes, but as we are in the midst of the heirloom tomato season and the farmers market is awash in them. Plus I just can’t resist. I particularly enjoy heirlooms, with all their diversity – some are fat, sweet and yielding; others are petite with tougher skins and a note of bitterness; some are bright and firm with imperfect exteriors but the most vibrant taste. Yes, it’s romantic, but so are heirloom tomatoes. Even the names conjure up distinct personalities: Cherokee Purple, Aunt Ruby, Marvel Stripe, Red Brandywine, Russian Black, Olympic Flame, Early Girl, Green Zebras. That’s just a sample too – there are reportedly more than 600 varieties of heirloom tomato.
 
Health-wise, tomatoes pack a serious punch. They are filled with health-inducing lycopene, beta-carotene, vitamin C, vitamin A and vitamin K. Studies have shown that eating tomatoes can prevent diseases ranging from prostate cancer to heart disease, plus tomatoes also help lower cholesterol levels and reduce inflammation. Fortunately, they are also delicious and adaptable to a number of different dishes. I hope to tackle tomato soup next.
 
And for one more little piece of trivia before I delve into this recipe, the tomato is, indeed, a fruit (as I’m sure you all know). The reason is that, botanically, the tomato with its seeds forms the ovary of a flowering plant thus making it a fruit (see Merriam-Webster’s definition: b (1) : the usually edible reproductive body of a seed plant; especially : one having a sweet pulp associated with the seed <the fruit of the tree>). The term “vegetable” has no botanical meaning and is used purely in a culinary sense to denote an edible plant with a more savory flavor (see Merriam-Webster’s definition: 2 : a usually herbaceous plant (as the cabbage, bean, or potato) grown for an edible part that is usually eaten as part of a meal; also : such an edible part). The tomato is not the only plant with qualities of both – eggplants, cucumbers and all squashes are technically fruits with the taste of a vegetable.

Well, I hoped you learned something new there – now on to the tomato sauce, which I really enjoyed. I paired it with this homemade gnocchi, but I suspect it would go equally well with some spaghetti and sauteed zucchini (or courgettes, as my friend Paul insists I call them), on top of goat cheese ravioli, or in eggplant parmesan, to name a few.

Ingredients:

8 medium-sized ripe heirloom tomatoes (I used several different types, but you might want to stick to one for a purer flavor)

1 red onion, diced

5 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon raw sugar (I used turbinado, but if you only have granulated or brown sugar on hand, I believe that would work as well)

1 tablespoon finely chopped fresh basil

Sea salt to taste

Directions:

First, bring a medium-sized pot of water to boiling and drop tomatoes in, rotating in batches if need be. Boil until the skin loosens or cracks, then plunge into a bowl of cold water to stop the cooking process. After tomotoes are cool, peel the skin off, slice them in half horizontally, and coax the seeds out into a small bowl (then is done by gently squeezing the tomato from top to bottom). Once tomatoes are seeded, dice and place into a bowl. After tomatoes are diced, put the seeds into a strainer over the bowl, in order to keep the juice but keep out the seeds.

After the tomatoes are ready, heat the olive oil in a large pot and toss in the onions. Sauté for approximately 3 minutes, then toss in the garlic and sugar to carmelize. Stir constantly and cook until the onions are translucent and the garlic is fragrant. Add the tomatoes, basil and salt to taste. Stir to combine, cover pot, and let simmer for 15 minutes. If you want a thicker sauce, add some tomato paste. If you want a smooth sauce, run through a blender or food processor. Voila!  

Last Sunday was the season three premiere of Mad Men and some lovely friends of mine hosted a themed get-together for the occasion. In addition to drinking Tom Collinses and playing classic games like charades, each couple was charged with bringing at least one traditional appetizer from that era. I chose pigs-in-a-blanket. However, given my new obsession with cooking experimentation, I felt a bit more ambitious than wieners and crescent rolls. Here is my updated version of pigs-in-a-blanket, comprised of all-natural jalapeno-beef sausages and cheddar cheese wrapped in honey-cornmeal rolls. They were a hit!

Ingredients:

5 sausages of your choice, sliced in half width-wise (mine were approximately 1-inch wide, if you choose larger ones, you might want to increase the amount of dough you make and the baking time)

1 cup shredded cheddar cheese (a number of others would probably work here as well, choose one that complements your sausage)

1 cup flour

¼ cup cornmeal

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ cup butter

¼ cup buttermilk

1 tablespoon honey

1 egg yolk

Directions:

Grease a baking sheet and preheat the oven to 375 degrees. In a mixing bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Using a pastry cutter, cut in the butter until the mixture resembles fine crumbs. In another bowl, whisk together the buttermilk, honey and egg yolk. Add this mixture to the crumbs, stir until blended. On a well-floured surface, knead the dough in the flour until it stops sticking to your fingers. Roll out on a lightly-floured cutting board into an approximately 8 x 10 inch square. Slice dough into 10 4 x 2 inch squares and sprinkle cheddar cheese on top. Roll sausage-halves tightly in dough and place on baking sheet, seam-side down. Bake in middle rack of oven for 15 minutes, or until dough turns light brown and crispy on the outside.

This heart-healthy lasagna is delicious and packed with lots of goodness from the garden. I used organic whole wheat pasta, which I felt held up better with the vegetables, plus brought a nutty flavor and lots of fiber to the dish. Adding potatoes also increases the carbohydrate content of this lasagna, plus it is oozing with cheese (as any good lasagna should!), so this is not the best dish for weight loss. However, if you are looking for a meatless, filling, and flavorful midweek supper, this should satisfy your craving. Also, the recipe freezes well, which will allow you to enjoy summertime treats, like the heirloom tomato topping and in-season zucchini, anytime of year. I was able to construct this whole dish with 3 medium-sized stainless steel bowls, one small glass bowl, one large pot, a cutting board and a baking dish, so your dishwasher shouldn’t be overflowing afterwards either.

Ingredients:

12 strips whole wheat lasagna (I used Westbrae Natural Vegetarian, which has thinner strips, about 2.5 inches wide – this recipe uses about half of the box)

9 oz. bag spinach

2 small zucchini, sliced into ½ inch pieces, then quartered

1 large red onion, chopped

8 cloves garlic, minced

½ teaspoon dried red pepper

2 eggs

15 oz. container of part skim ricotta cheese

12 oz. package of low-fat mozzarella cheese, shredded

¼ cup skim milk

¼ teaspoon nutmeg

½ teaspoon dried sage

½ teaspoon dried oregano

1 teaspoon dried basil leaves

½ teaspoon sea salt

1 very large heirloom tomato, cut into pencil-thick slices

5 medium-sized potatoes (I used purple ones for their color, but any will do), sliced very thin, approximately 1/16 of an inch

2 tablespoons olive oil

¾ cup parmesan cheese, shredded

Directions:

First, use olive oil to grease a 13 x 9 inch baking dish, set aside. Pre-heat oven to 375 degrees. Boil 4 quarts of water with a few dashes of salt, then cook lasagna noodles to al dente – for me, this was approximately 6 minutes. Set out three stainless steel bowls – you will be using them to hold the three of the layers: the cheese mixture, the potatoes, and the tomatoes. Once pasta is done cooking (I usually use this time to shred/chop the other items), drain but don’t rinse, then lay out lasagna noodles in a single layer on waxed paper, somewhere out of the way.

Using that same pot (rinsed and dried), pour a little olive oil to coat the bottom, bring the burner to medium-high heat and dump the bag of spinach in. Allow to wilt slightly, then add the zucchini, chopped onion, garlic and red pepper, plus salt and pepper to taste. Sauté for approximately 10 minutes, or until spinach is wilted and zucchini is soft. Let cool in the pot.

Meanwhile, in a stainless steel bowl, make the cheese mixture. Start with two eggs, lightly whisked, and then add the ricotta cheese, mozzarella cheese and nutmeg. Stir to blend.

Next comes the herb mixture – using the small glass bowl, combine the sage, oregano, basil and salt. Toss the potatoes with a bit of olive oil and approximately 2/3 of the herb mixture in a stainless steel bowl. Save the rest of the herbs for later.

So, to recap, at this point you should have a greased baking dish, several strips of cooked lasagna sitting on waxed paper, spinach mixture in a pot, a small glass bowl with some dried herb mixture, a cutting board with shredded parmesan on top, one stainless steel bowl filled with the cheese mixture, one filled with herbed potatoes, and one filled with slices of heirloom tomato. Now it’s time to assemble them all into one scrumptious lasagna.

Start by placing half of the potatoes in a single layer on the bottom of the pan. Follow by laying strips of lasagna on top, also in a single layer (I lay three lengthwise, then shorten one strip by a couple of inches, and lay that widthwise at the end). Spread half of the spinach mixture on top of the strips, as evenly as possible. Follow with half of the cheese mixture. Top that with the other half of the potatoes, then another layer of lasagna noodles, then the remaining spinach mixture, then the remaining cheese mixture, then the remaining lasagna noodles. At this point, I spread the slices of heirloom tomatoes evenly on the very top, sprinkle with the remainder of the herb mixture, and top with generous sprinkles of parmesan cheese. Bake for 20 minutes, covered, in the 375-degree oven. Then remove cover and bake for an additional 15. Let stand for at least 5 minutes, and serve!

For anyone with a juicer and plentiful access to Meyer lemons, this lemonade is sure to keep your thirst quenched. Blueberries are a “super food” and, as such, are rich in anti-oxidants and are known to protect your brain, eyes, cardiovascular system and prevent against certain cancers. Lemons are rich in vitamin C and also contain anti-oxidants and protect against certain cancers. I am lucky enough to have a prolific Meyer lemon tree in the backyard and am always searching for ways to utilize these sweeter, fragrant lemons. If you don’t have a juicer, I’d recommend quartering the recipe, throwing the ingredients into a blender with a lot of ice, some water and sugar, and serving up a unique summer smoothie.

Ingredients:

10 Meyer lemons

1 quart ripe blueberries

3 tablespoons raw sugar

2+ quarts water

Directions:

Peel the lemons and wash the blueberries. Alternating the fruits, feed through juicer. Pour liquid into large pitcher, mix in sugar (3 tablespoons leaves the juice with a bit of tartness – you can add more or less sugar to fit personal preferences). Dilute juice with one quart water, adding more as needed to suit your taste. Garnish with a sprig of mint, if desired, and drink up!

This spicy and satisfying dish is quick enough to make after work in the evenings and simple enough to not create a huge mess in the kitchen. Spicy foods come with a lot of health benefits. Most notably, capsaicin (such as that found in the sambal oelek and many other forms of chili peppers) triggers the release of endorphins and can suppress appetite. Some studies even indicate that it can help prevent certain types of cancer. Fortunately, I love spicy foods and hope to include many more recipes carrying these benefits in the future.

Ingredients:

Marinade

Juice of 3 limes

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil

1 tablespoon sambal oelek (ground red chili paste, found at most Asian food markets)

1 teaspoon smoked paprika

½ teaspoon sea salt

2 large boneless, skinless chicken breasts (double chicken and marinade for a more “normal” fajita ratio)

1 large zucchini

1 red bell pepper

1 green bell pepper

1 red onion

1 tablespoon olive oil

2 teaspoons sambal oelek

Sea salt and freshly ground pepper to taste

¼ cup chopped fresh cilantro

¾ cup sour cream

4 large tortillas

Can be prepared in approximately 1 hour, Serves 4

Directions:

First, cut the chicken into ½-inch thick strips of about 2 inches in length. Then, mix together all of the ingredients for the marinade. Place the chicken and marinade in a shallow bowl and refrigerate for at least 30 minutes.

While the chicken is marinating, chop the zucchini into slivers ¼-inch thick and approximately 2 inches long. Cut the bell peppers into thin strips, and then halve the strips (so that they are approximately 2 to 3 inches long as well). Slice the red onion into similar-sized pieces.

Place the chopped vegetables into a large bowl and toss with the olive oil – this covers them with just a light coating of olive oil, as well as mixes up the veggies for even cooking. Divide the vegetables up evenly into a large pot and a large frying pan. Sauté over medium-high heat for approximately 5 minutes, seasoning with salt and pepper to taste. After 5 minutes, add 1 teaspoon (if you like your food spicy, maybe half a teaspoon if you prefer milder food) of sambal oelek to each pan. Cook for approximately 3 minutes more, or until vegetables seem done (and be careful to keep your face out of the steam, the chili paste will make your eyes water!). Transfer frying pan vegetables into the large pot, and turn the pot’s burner down to low heat so that you keep the vegetables warm while you are preparing the chicken.

Using the same frying pan you just cooked the veggies in, cook the chicken over medium-high heat until done, approximately 10 minutes, seasoning with salt and pepper to taste. While the chicken is sautéing, chop the cilantro into small to medium-sized pieces and mix with the sour cream – you will need this to cool off the spicy fajitas. You may also want to place the tortillas in a warm oven or the microwave to heat before serving.

Once the chicken is cooked, arrange the chicken, vegetables, tortillas and cilantro-sour cream in bowls and plates and let your guests build their fajitas to taste. Serve with cold beer or a bottle of chilled Sauvignon Blanc.

This is not my own recipe, but a well-known summer treat that’s been around forever and constitutes one of my all-time favorite appetizers. Make sure to get high-quality buffalo mozzarella and ripe heirloom tomatoes. Italians prefer their Caprese tomatoes a bit green, so if you are not sure about a tomato’s ripeness, I’d err on the firmer side.

Ingredients:

2 3-inch balls of fresh buffalo mozzarella, stored in liquid

4 heirloom tomatoes of varying size and color

4 tablespoons roughly chopped fresh basil

4 tablespoons high-quality extra virgin olive oil

Sea salt to taste

Serves 4

Directions:

Cut the mozzarella and tomatoes into circles approximately ½ inch thick. Arrange slices on four separate plates on top of each other, with the largest forming the base and smaller slices at the top. Sprinkle each plate with one tablespoon of basil, and then drizzle one tablespoon of olive oil over each stack. Sprinkle with sea salt. Serve and enjoy!