INGREDIENTS

3 T coarsely chopped preserved lemon

3 T fresh lemon juice

2 T granulated sugar, or more to taste

Chilled seltzer water

Thinly sliced preserved lemon, for serving

METHOD

Rinse a couple of quarters of preserved lemon in cool water and pat dry (see Chef’s Tip below). Coarsely chop them into a paste using the flat side of a chef’s knife.

Combine 3 tbsp of the paste, 3 T fresh lemon juice, and 2 T granulated sugar in a small bowl. Stir well to combine and let rest until the sugar has completely dissolved.

Divide the mixture among 4 highball glasses. Fill with ice and top with seltzer water.  Stir well and garnish with a slice of lemon.

Serves 4

CHEF’S TIPS – Most recipes call for using only the rinds of preserved lemons, but the flesh has a lovely salty, savory complexity that I find delightful. Sometimes I use just the rind, and other times I include it all. If you use the whole slice, just be sure to remove any seeds

Make your own preserved lemons:  https://petitefeastutah.com/blog/2014/10/30/preserved-lemons/

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SALAD INGREDIENTS:

2 T coarse sea salt

1 t ground cumin

¼ t freshly ground black pepper

¼ t chili flakes

4 T extra-virgin olive oil (divided)

4 medium red beets, washed, peeled, and cut into wedges

6-8 small new carrots, washed and trimmed

1 navel orange

1 cara cara orange

2 small tangerines

1 bunch mint

1 bunch Italian parsley

DRESSING INGREDIENTS:

1 cup plain Greek yogurt

¼ C tahini (room temp)

2 T honey

Grated zest of 1 lemon

Juice of ½ lemon

2 tablespoon extra-virgin olive oil

METHOD:

Preheat the oven to 400°F

Prepare the vegetables: On a rimmed foil lined baking sheet, combine beets with 2 tablespoons olive oil, cumin, black pepper and cayenne. Arrange in a single layer and sprinkle generously with half of the salt. Set aside while you prepare the carrots. On a separate pan, toss the carrots with the remaining 2 tablespoon olive oil and salt. Arrange the carrots in a single layer for even roasting.

Place both sheet pans in preheated oven and roast until fork-tender, and slightly charred 18 to 22 minutes. Remove and let cool slightly.

While vegetables roast, supreme the citrus (See Chef’s Tip and video below) over a bowl, squeezing the juice from the membranes into the bowl and reserving citrus segments in a separate bowl. Set aside while you prepare the dressing.

Make the vinaigrette: Put the yogurt, tahini, lemon zest, and honey in the blender or use an immersion blender. Slowly add the olive oil and reserved citrus juice to get a smooth pourable consistency. If the vinaigrette it too thick slowly add ¼ C hot water a little at a time until smooth. Add chopped mint and parsley and taste for salt and pepper.

Assemble the salad: Drizzle the dressing on a platter. Arrange some of the warm beets and carrots on top and layer with some of the citrus. Continue to build the salad until all items have been used. Garnish with additional mint if desired.

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SALAD INGREDIENTS:

1 large jicama, peeled and cut into matchstick size pieces

1 medium cucumber peeled, seeded and cut into cubes

1 red bell pepper cut into matchstick size pieces

1 small seedless watermelon cut into matchstick size pieces

sprinkling of salt to taste

VINAIGRETTE INGREDIENTS:

¼ C fresh lime juice

1 t sugar

2 T rice wine vinegar

2 t minced jalapeño pepper (or to taste)

3 T olive oil

mint leaves torn into bite-size pieces to taste

METHOD:

Combine all salad ingredients in a large bowl and set aside.

In a separate bowl, whisk together the orange juice, sugar, rice wine vinegar, and jalapeño. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is well emulsified. Stir in the mint leaves and season with salt and pepper to taste.

Toss the vinaigrette with the salad ingredients and serve well chilled.

Serves 6-8

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INGREDIENTS:

1 ½  C napa cabbage, thinly sliced

8 oz. ground pork or chicken

1 T soy sauce

2 t cornstarch 

3 T scallions, minced

2 t fresh ginger, minced

½ t white pepper

1 pkg street taco size flour tortillas

Optional garnish: pickled vegetable slaw of thinly shaved carrots, green onions, julienned red peppers mixed with ¼ C rice wine vinegar and 2 t sugar. Fresh cilantro and shredded purple cabbage

METHOD:

Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid. Combine soy sauce with cornstarch and then gently fold through ground meat. Add salted cabbage and remaining filling ingredients and combine thoroughly.  Refrigerate while you prepare the dipping sauces. (recipes below)

Spoon the meat filling onto flour tortillas and press it into a thin, even layer. Heat a skillet over medium high heat with just enough canola oil to lightly coat the surface. Place the tortillas in the skillet, meat side down, and press firmly with a spatula to ensure good contact. Cook until the meat develops a deep brown crust, about 2 to 4 minutes, then carefully flip and cook for about 1 minute more to crisp the tortilla.

Remove from the skillet and fold  into a taco shape with tortilla on the outside. Garnish with pickled vegetable slaw, cilantro and shredded cabbage. Serve with dipping sauce alongside.

Creamy Hot Chili Sauce: combine ½ C plain Greek yogurt, ½ C mayonnaise, 1T soy sauce, 2 T chili garlic sauce 2 T minced scallions, whisk until combined and set aside.

Soy Sesame Dipping Sauce: heat ¼ C soy sauce 2 T rice vinegar, 2 T water. 1 ½ t sugar, ¼ t sesame oil in a small skillet over low heat to dissolve sugar. Remove from heat and garnish with 1 T thinly sliced scallions

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INGREDIENTS:
2 tablespoons oil
4 boneless skinless chicken breast
2 tablespoons butter
1 shallot, finely diced
2 garlic cloves, finely chopped
1/2 C white vermouth
1 C half and half
1/3 C chicken stock
1 cup seedless grapes, sliced (red or green)
Squeeze of lemon juice
Leaves from 4 sprigs of tarragon, chopped, plus extra whole leaves for garnish

METHOD:
Place a large frying pan over high heat. Add a little oil, then place the chicken breasts in the pan. Cook for 4 to 6 minutes, until golden and crisp. Flip the breast over and cook for 1 minute longer. Remove from the pan and set aside. 

Reduce the heat to medium and add the butter, shallot, garlic, and a pinch of salt. Cook for 1 to 2 minutes, stirring, until everything is coated in butter and just beginning to soften. To keep the sauce bright and fresh, don’t let the shallots and garlic brown too much. Add the vermouth and let it reduce for about a minute. Stir in the half and half and stock, then return the chicken to the pan, presentation side up, so it stays above the sauce. (That will keep the golden brown delicious exterior nice and crispy) Simmer for 8 to 10 minutes, until the chicken is cooked through.  

Add the grapes and cook for 2 to 3 minutes, then stir in the chopped tarragon. Taste and adjust with salt pepper and a squeeze of lemon juice. Garnish with whole tarragon leaves and serve.

Serves 4

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INGREDIENTS;

3 C cooked quinoa

¼ C slivered red onion

1 C green beans, blanched

1 C grape tomatoes, halved

¼ C minced parsley

3 minced scallions

BASIL VINAIGRETTE:

½ C corn oil

¼ c white wine vinegar

1 t each salt and coarse ground black pepper

2 cloves garlic, minced

3 t minced parsley

3 t minced basil

METHOD: Whisk together the ingredients for the vinaigrette and set aside. Cook the quinoa as you would pasta, taking care not to overcook. When tender, drain well and spread out on a rimmed baking sheet. Cool completely. Combine all other salad ingredients. Add with vinaigrette and adjust salt and pepper.

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INGREDIENTS:

Green Goddess Dressing:

¾ cup mayo

¼ cup yogurt or sour cream

2 tsp lemon zest

2 tsp fresh lemon juice

1 clove garlic, minced

1 anchovy fillet, rinsed and dried

¼ tsp crushed red pepper (if desired)

2 Tbsp finely chopped fresh basil

½ cup chopped fresh parsley

1 Tbsp finely chopped fresh tarragon

Kosher salt and freshly ground black pepper

Pizza & Toppings:

1 pizza dough, homemade or store bought @ room temperature (recipe link https://petitefeastutah.com/blog/2020/07/15/virtual-dinner-party-18-pizza-on-the-grill/)

6 oz goat cheese

1 bunch asparagus, trimmed

3 green onions, cut into 1½-inch pieces

½ cup cooked fresh green peas or thawed frozen peas

METHOD:

Preheat oven to 500°F.

Make the Green Goddess dressing: stir together mayo, yogurt, lemon zest, lemon juice, garlic, anchovy and crushed red pepper in a medium bowl.  Add in chopped basil, parsley, and tarragon. Blend well with immersion blended. Season with salt and pepper. Set aside.

Shape the dough into a 10–12 inch circle and place it on pizza sheet lightly sprinkled with cornmeal. Dock the dough all over with a fork.

Crumble the goat cheese over the dough. Scatter asparagus and green onions on top. Season lightly with salt and pepper and a drizzle of olive oil. Bake 10–15 minutes, rotating halfway through, until the crust is golden.

Scatter the peas over the pizza and bake 1 minute more.

Drizzle with the dressing just before serving.

*Any extra dressing keeps, refrigerated, for up to 1 week.  

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INGREDIENTS:

CHICKEN FALAFEL MIX

1 lb. ground chicken (dark meat or a blend of light and dark work best here)
½ can garbanzo beans, rinsed and drained
½ red onion, chopped
2 Tbsp each parsley, mint, and cilantro, chopped
2 cloves garlic
½ jalapeño, seeds removed
1½ tsp each ground cumin, coriander, smoked paprika
Salt and freshly ground black pepper

YOGURT DIP
¼ cup Greek yogurt
¼ cup feta
2 tsp fresh lemon juice
1 Tbsp fresh dill or 2 tsp dried
1 small cucumber, peeled, seeded, and cut into 1-inch chunks
Salt and freshly ground black pepper to taste

Chopped romaine, tomatoes, and hummus for serving, if desired

METHOD:

Make the yogurt dip: Combine feta, yogurt, lemon juice, and dill in the bowl of a food processor and blend until smooth. Add the cucumber and pulse once or twice to achieve a pleasant, slightly chunky texture. Refrigerate while you prepare the skewers.

Make the skewers. Combine the ground chicken, garbanzo beans, garlic, onion, herbs, jalapeño, and spices in the food processor. Pulse, scraping down as needed, until crumbly. Do not puree! You’re after a slightly textured but cohesive mix.

Lay a tortilla flat and spread the mixture evenly almost to the edges. Top with another tortilla, pressing lightly so the filling is sandwiched between. Repeat with the remaining mixture and tortillas, finishing with a tortilla on top. Trim the rounded edges to form a square, then cut into 16 equal cubes. Thread two cubes onto each skewer to secure the layers. Brush lightly with olive oil

Heat 2 t oil in a large frying pan over medium-high heat and add the skewers, ensuring good contact with the pan. An outdoor grill, broiler or oven work too. Sear 2–3 minutes until the meat begins to caramelize, then turn and cook the remaining sides 2–3 minutes each, until cooked through.

Serve over store bought or homemade hummus if you like, topped with yogurt sauce and chopped lettuce and tomatoes

hummus recipe link: https://petitefeastutah.com/blog/2024/04/06/virtual-dinner-party-94-preserved-lemon-hummus-with-tomato-cucumber-topping/

Serves 2-4

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INGREDIENTS:

2 # boneless, skinless chicken breast cut in half horizontally

1 onion, slices

2 cloves garlic, minced

1 T oregano

1 T cumin

3-4 chipotle en adobo, minced (or to taste)

1 14.5 oz. can diced tomatoes

1 C chicken stock

¼ C orange marmalade

Juice of 1 orange

¼ c fresh cilantro, chopped

18 corn tortillas, warmed

Limes, sliced radish, pickled red onion, cilantro for serving

METHOD:

In a large saucepan, heat oil over medium high heat.  Add onion and cook until lightly browned and fragrant. Add garlic, oregano, cumin and minced chipotle and sauté briefly.

Add chicken breast, canned tomatoes and 1 C chicken stock to saucepan. Stir well and bring mixture up to a boil.  Reduce heat to low and cover pot with a tight fitting lid.  Simmer for 10-12 minutes or until chicken registers 165 degrees on an instant read thermometer. Transfer chicken to a large plate and allow to cool slightly. Using two forks, shred chicken into bite-size pieces. Set aside.

Stir marmalade into cooking liquid and allow to thicken until reduced by 1/3.  Once reduced, add shredded chicken back to sauce and stir to coat evenly.   Turn off heat and stir in juice of 1 orange and chopped cilantro. Adjust salt and pepper.

Place all taco bar elements on table so everyone can customize their own taco creations.  

Serves 2-4 generously

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INGREDIENTS 
1 lb dried bucatini 6 oz unsalted butter, at room temperature, divided4 garlic cloves3 Tbsp capers, roughly chopped1 C dry white wine20 shrimp, peeled and deveined (16–20 IQF work best)8 g olive oil1 large lemon, zest and juice¼ C fresh parsley, choppedS&P and a pinch of crushed red pepper (optional)
METHOD 
Zest and juice the lemon. Roughly chop the capers and garlic. Chop parsley leaves and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the bucatini, reserving 1 cup of pasta water.
In a large skillet, melt 2 Tbsp of the butter over medium-low heat. Add garlic and sauté until just fragrant, about 1 minute. Add the white wine, capers, and several cracks of black pepper. Bring to a simmer and cook until the wine is reduced by half, 2–3 minutes.
Once the wine is reduced, add the shrimp in an even layer and cook, stirring occasionally, until just opaque, 2–3 minutes. While the mixture is still simmering, slowly whisk in the olive oil and remaining butter until emulsified. Add the lemon juice and zest.
Add cooked bucatini to the pan and toss lightly. Add ½ cup of pasta water and toss with tongs until the pasta is well-coated and the sauce is emulsified, adding more pasta water as needed. Season with salt and pepper to taste and finish with chopped parsley.
Serves 4

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