INGREDIENTS:

1 ½ C water

1 ¼ C instant cous cous

1 T olive oil

1 onion, chopped

2 cloves garlic, minced

1 medium zucchini, cut into ¼” dice

1 medium yellow squash, cut into ¼” dice

1 small eggplant, cut into ¼” dice

2 generous C chopped fresh tomatoes (or substitute canned with their juice)

½ C dry white wine

1 small bunch spinach, rough chopped

¼” parsley, minced

3 T fresh basil, minced

Pinch of crushed red pepper flakes (omit if desired)

Zest of 1 lemon

8 oz. mozzarella cheese, shredded

1/3 C feta, crumbled, plus additional for serving

METHOD:

Place cous cous in a shallow bowl .Bring the water to a simmer in a saucepan. Add the hot water to the cous cous and cover with plastic film. Set aside and cool to room temperature while you prepare the sauce.

Preheat the oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add the onion and sauté briefly.  Add garlic, zucchini, yellow squash, and eggplant. Sprinkle with salt and cook until vegetables are fork tender but still hold their shape.  Add the tomatoes, wine, parsley, basil, crushed red pepper.  Bring to a simmer and then cover and cook for 8-10 minutes.

Turn off heat and add spinach. Return lid to skillet and let rest 5-6 minutes or until spinach is wilted and tender.  Season to taste with salt and pepper.

Fluff cous cous with a fork to separate grains taking care to break apart any clumps.  Add lemon zest and all but ½ C of the grated mozzarella.  Spread half of the cous cous mixture in a small casserole dish sprayed lightly with pan spray. Top with half the ragout and then repeat the layers ending with a layer of the reserved mozzarella and feta. Cover with aluminum foil and bake for 30-35 minutes. Remove from oven and let rest 10 minutes before serving.

Serves 2-4 with generous leftovers

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INGREDIENTS:

3 T good quality olive oil

2 cloves garlic, minced

4 fresh sage leaves

2 boneless skinless chicken breasts, cleaned, trimmed and butterflied

2 oz. Fontina cheese, cut into batons ( ½” x ½” x 2 ½”)

2 slices high quality smoked ham, sliced thin

2 slices rustic bread, torn into bite size pieces

Juice of 1 lemon

1 t red wine vinegar

1 C baby arugula

METHOD:

Heat oven to 350 degrees. 

Tear bread into rustic croutons and set aside.

Heat an oven proof skillet over medium high heat. Add 2T olive oil and when sizzling, carefully add sage leaves. Fry until leaves are crisp. Add garlic and cook briefly until garlic is fragrant but not browned. Remove pan from heat and transfer sage leaves to a plate. 

Place chicken breasts on cutting board and cover with plastic film. Pound thin into a rough rectangular shape. Remove plastic and lightly season breasts with salt and pepper. Place 2 reserved sage leaves in the center of each breast. Top with sliced ham and fontina baton. Roll each breast into a tight bundle and secure with toothpicks. Season outside of rolls with salt and pepper.

Reheat skillet with oil and garlic over medium high heat. Place chicken roulades in pan and lightly brown on all sides.   Transfer pan to the oven and bake 3 minutes. Remove pan from oven and push roulades to one side of the pan. Add croutons to the empty side and toss them lightly to coat with pan juices. Return pan to oven and continue roasting chicken for 5-6 more minutes or until chicken is cooked through and croutons are nicely toasted.

Remove pan from oven and transfer chicken and croutons to separate plates.  Collect pan juices in a bowl. Add remaining 1T olive oil, lemon juice, and red wine vinegar and mix well. Add arugula and croutons and toss gently.

Remove toothpicks from chicken and serve alongside the arugula bread salad.

Serves 2  

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INGREDIENTS:

½ slice sandwich bread torn into pieces

2 T milk

1 # ground turkey meat

4 T minced onion

1 clove garlic, minced

1 egg

10 large brine-cured black olives, pitted and sliced

1 t ground cumin

1 t ground chili powder

1 t ea. salt and pepper

1 C jack or cheddar cheese, shredded

1 ½ C fresh tomato salsa (store bought or homemade)

2 corn tortillas (8 inch size)

Romaine or iceberg lettuce

Avocado

Sour cream

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and lightly coat with pan spray. Set aside.

Combine torn bread and milk in a mixing bowl.  Once the bread has softened, mix together to form a loose paste. Add ground turkey, onion, garlic, egg, sliced olives, cumin, chili powder, salt and pepper. Mix gently until well combined. 

Add ½ cup of the shredded cheese and ½ C of the salsa.  Blend together and shape into 5” round mound. Place on the prepared sheet pan. Spread ½ C of the remaining salsa over the top of the meat.

Slice the corn tortillas into thin ribbons and scatter them evenly over the salsa pressing lightly.  Top with the remaining ½ C of shredded cheese.

Bake in the preheated oven for 40 minutes or until the loaf is cooked through and tortilla shreds are nicely browned and crispy on top.  Remove from the oven and cool slightly before cutting into wedges to serve.

To serve: place a pile of shredded lettuce on a plate and top with meatloaf.  Top with a spoonful of the remaining salsa, avocado and sour cream.

Serves 2 with leftovers

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INGREDIENTS:

1 head cauliflower, trimmed and cut into large florets

2 T olive oil

Kosher salt and freshly ground black pepper

1/2 C ketchup

2 T gochujang (you may use less if you prefer a less spicy sauce)

3 T orange marmalade 

1 T low sodium soy sauce

2 cloves minced garlic

1 T ginger, peeled and grated 

PICKLE INGREDIENTS:

1/4 C rice wine vinegar

3 T granulated sugar

2 ea. scallion – cut into thirds and then julienned into long thin strips.,Soak in iced water for 15 minutes and drain. (This step removes some of the sharp bite of the scallions)

1ea. cucumber, peeled seeded and cut into 1/4″ dice

2T cilantro, minced

Optional: toasted sesame seeds, cilantro and soft boiled egg for serving.

METHOD:

In a small saucepan or skillet, combine the ketchup, gochujang, orange marmalade, soy sauce, ginger and garlic and bring to simmer over medium-high heat, stirring constantly to prevent scorching. Remove from heat and set aside.

Preheat oven to 400°F. 

Trim the leaves from the cauliflower and cut in half. Cut each half into quarters and then break cauliflower into large florets. (I like to use the stem portion too but you can remove it if you prefer)

Combine 1/4 C of the prepared sauce with the olive oil. (*Reserve remain sauce for use later in recipe.) Pour mixture over cauliflower, tossing well to evenly coat all the pieces. Use your hands to massage the sauce into all the cauliflower’s nooks and crannies. Spread the cauliflower out in a single layer on a foil-lined baking sheet that has been sprayed with pan spray.  Bake until tender and browned, about  30 to 40 minutes. 

While cauliflower is roasting, prepare cucumber scallion pickle. Combine rice wine vinegar, 2T water and granulated sugar in a small microwave safe bowl. Microwave on high for 40 seconds. Remove from microwave and add drained scallions, cucumber and cilantro. Mix thoroughly and refrigerate until ready to plate. 

To serve, remove roasted cauliflower from oven and toss with some of the reserved sauce. Spoon cauliflower over steamed rice and top with cucumber scallion pickle, sesame seeds and soft boiled egg if desired.

***Any leftover sauce may be refrigerated for up to two weeks.

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VIRTUAL DINNER PARTY # 79
POBLANO CORN AND POTATO CHOWDER

INGREDIENTS:
2 T butter
2 poblano peppers, roasted, peeled & coarsely chopped
1/2 large yellow onion, chopped
2 cloves garlic, minced
2 t ground cumin
3 C fresh or frozen corn
1 Idaho potato, peeled and cubed
3 c chicken stock (homemade or high quality store bought)
pinch sugar
1/4 C half and half (optional)
S&P to taste
chopped cilantro
Pico de Gallo
sour cream / Greek yogurt

METHOD
Heat oven to 350.

Rub peppers all over with 3 T olive oil. Place on rimmed baking sheet and place in preheated oven. Roast until shriveled and charred on all sides. Alternatively, omit the oil & char over gas burner. Place in plastic bag to steam. Video prep: https://www.youtube.com/watch?v=vm5s65Xi0Sc. Once peppers are cool, carefully peel off blackened skin. Chop and set aside.

Sauté onion and garlic over medium heat in a large soup pot. Cook 4-5 minutes until translucent. Add ground cumin and sauté for 1 minute. Add corn, potatoes, stock and sugar to pot.

Bring to a boil and then reduce heat to a simmer. Simmer 10-15 minutes or until potatoes are tender.

Carefully puree the soup in batches in a blender or use an immersion blender. Add chopped poblano peppers and half and half if using and heat through. Adjust S&P Garnish with Pico de Gallo, Sour Cream or Greek yogurt

Serves 2 generously

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INGREDIENTS:

½# Italian sausage

2 T olive oil

1 small onion, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

2 14.5 oz cans whole peeled tomatoes

1 package no-boil lasagna noodles (*see chefs tip)

¾ C Boursin cheese (you may sub statute room temperature cream cheese)

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste

METHOD:

Heat 2T oil in a 10’ skillet or sauté pan over medium high heat.  Add sausage and cook, stirring with a wooden spoon, until meat is cooked through and browned nicely.  Transfer sausage to a plate taking care to reserve as much of the oil as possible in the pan. Add onion, garlic and crushed red pepper and cook the onion has softened and the mixture is fragrant. Add the tomatoes and their liquid along with the dried herbs. Quickly crush tomatoes with your hands or a potato masher to release their juices. Simmer gently for 3-4 minutes. Add cooked sausage back to pan and continue to simmer for a few minutes until sauce has thickened slightly. Taste and adjust seasoning.

Add noodles to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce.  Take care to leave a cushion of sauce beneath the first layer of noodles to prevent them from sticking to the bottom of the pan. Continue to add noodles to make a second layer until you have two more or less complete layers of noodles submerged in the sauce.

Cover the skillet with a tight fitting lid and simmer for 10-12 minutes until noodles are cooked through and tender.  Remove the lid and spoon dollops of Boursin over the top. Scatter grated mozzarella over all and cover. Simmer for an additional 3-4 minutes until cheese is melted. Remove from heat and top with fresh basil. Let rest for 10 minutes before serving.

Chef tips

*Canned tomatoes vary greatly – if the sauce seems too dry add a little water. If the sauce seems too thin, allow to simmer uncovered until reduced.

* I like to run the lasagna under the broil for a minute or two to crisp up the edges and brown the top.

* You can use uncooked regular lasagna noodles in this recipe but you must add extra water to the sauce to prevent the lasagna from being dry.

Serves 2-4 with leftovers  

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INGREDIENTS:

2 medium heirloom tomatoes (about 3/4 pounds), cored and cut into ¼” wedges. (or use an equivalent amount of cherry tomatoes)

1 teaspoon kosher salt

generous pinch of granulated sugar

¼ small red onion, slivered (or to taste)

2 medium plums pitted, and cut into ¼” wedges

2 t grainy mustard

3 T extra-virgin olive oil

2 T sherry vinegar

fresh basil leaves

2 oz goat cheese, crumbled

additional coarsely ground black pepper and salt to taste

METHOD:

In a large bowl, toss the tomatoes with the salt and sugar. Set aside.

In a second bowl, combine the red onion and sliced plums. Add seasoned tomatoes (reserve tomato liquid) and toss gently.

Make vinaigrette: combine tomato liquid, vinegar, mustard and olive oil. Mix well and taste for salt and pepper.

Pour over salad and arrange decoratively on a serving platter.

Sprinkle with torn basil and goat cheese.

Serves 2

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INGREDIENTS:

½ slice                     sandwich bread torn into pieces

2 T                           milk

3/4 #                      turkey meat (grind your own or use pre-ground)

2 T                           minced onion

1 clove                    garlic, minced

2 t                            soy sauce

1/2 t                        cayenne pepper (or to taste)

½ t                           ground dry mustard

4 t                            minced parsley

2 oz.                        goat cheese, cut into disks and frozen

1 T                           prepared basil pesto (store bought or homemade)

salt and pepper

1 C                           eggplant caponata (store bought or homemade *see recipe link below)

                                spinach or leaf lettuce

                                basil mayo (see recipe below)

hamburger buns

METHOD:

Pulse the bread in the food processor to coarse crumbs. Remove from work bowl and set aside.  Pulse onion and garlic in food processor until chopped fine.

In a medium bowl, combine ground turkey, soy sauce, mustard, parsley and cayenne (if using). Add bread crumbs, milk, onion and garlic. Mix gently by hand until thoroughly combined taking care not to overwork the meat.

Divide meat into 2 portions and form into balls.  Flatten the ball slightly making an indentation to hold 1½ t pesto and a frozen disk of goat cheese. Shape meat over the pesto and cheese completely coving them. Form into a flat patty making sure no goat cheese or pesto is visible.  Refrigerate 30 minutes while you prepare grill.

Pre-heat grill to medium high.  Clean and lightly oil cooking grate.  Brush burgers lightly with oil.  Season patties with S & P.  Place burgers on grill and cook, turning once only after a good sear has been achieved (5-6 minutes) on the original side, flip and finish cooking on the second side until cooked through.

Transfer burgers to a plate, tent loosely with foil and let rest 5 minutes.  Toast buns lightly.  Assemble burgers and top with basil mayo, eggplant caponata and spinach or leaf lettuce.

BASIL MAYO:

Basil mayo – combine ½ C mayo (store bought or homemade) , ¼ C plain yogurt, 1 t lemon zest, 4 T minced basil, 1 T pesto. 

CAPONATA RECIPE LINK: https://petitefeastutah.com/product/virtual-dinner-club-info-2020/

Serves 2

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INGREDIENTS:

3 T high quality olive oil

½ onion, minced

2 T garlic, minced

1 large eggplant, unpeeled & diced

4 ribs celery, diced

1 red bell pepper, seeded and diced

1 large tomato, diced

1 small zucchini, diced

1 small yellow squash, diced

2 T white wine vinegar

½ t  granulated sugar

1 T capers, rinsed

2 T raisins

¼ C fresh basil, chopped

Salt and freshly ground black pepper to taste

METHOD:

In a large sauté pan heat olive oil over medium high heat.  Saute onions, garlic and eggplant until onions and garlic are fragrant and eggplant is slightly browned, about 3 minutes.  Add diced celery, red pepper and tomato, vinegar and sugar.  Cook, stirring occasionally for 3-5 minutes, until eggplant is tender but still has some texture.  Remove from heat and stir in zucchini, yellow squash, capers and raisins.  Cool to room temperature and stir in chopped basil.  Taste and adjust salt and pepper.

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INGREDIENTS:

3 T                   olive oil

1 C                   onion, thinly sliced

1 C                   red or yellow bell pepper, thinly sliced (or a combination of both)

1 T                   garlic, minced

3 baskets         cherry tomatoes

1 ea.                anchovy filet, minced (or to taste)

½ C                  kalamata olives, sliced

¼ C                  golden raisins

½ C                  white wine (or substitute vegetable or chicken stock)

3 T                   capers

¼ C                  fresh basil, minced

¼ t                   crushed red pepper flakes

3 T                   unsalted butter

½ #                  fusilli pasta

¼ C                  fresh parsley, minced

½ C                  feta cheese, crumbled

METHOD:

Heat 2 T olive oil in a sauce pan over medium high heat.  Add onions, bell peppers, and garlic and sauté until garlic is fragrant but not browned, about 10 minutes.  Add the cherry tomatoes, anchovy, olives, raisins, wine (or stock), capers, basil, crushed red pepper flakes.  Bring up to a simmer and cover the pot. Reduce the heat slightly and simmer 12-15 minutes.  Stir periodically to make sure tomatoes are bursting and releasing their juices. You may need to add extra stock or wine if tomatoes are not particularly juicy.  Remove lid and simmer until sauce is slightly thickened. Add butter and stir to combine. Season well with salt and pepper.  

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.  Drain well and toss with sauce.  Top with feta, chopped parsley and lemon zest. 

Serves 2-4

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