 This weekend is for relaxing, or trying to relax and welcome in the summer months. For us that means we are trying to round up one or two bbq's with friends as there is beer to be shared and basketball to be watched. A great salad is a win at any pot luck as it can be the balance to all the crunchy, salty, meaty things happening on a grill. Sometimes its fun to play with herbs and flavors to bring something a little special. This dressing does just that for us, it adds that extra something something. Its a twist on our usual lemon and olive oil classic with the addition of the tarragon and basil. Tarragon is a herb we are just beginning to explore as it has a powerful and specific flavor sort of like licorice, that can easily over shadow. However, in this dressing, that flavor it is nicely balanced with the Dijon mustard and basil and provides the salad, or any salad, with a floral and herbaceous note. The kids love it for dipping carrots, we always keep a little on the side for their "cruditès" and we liked it especially with a grilled chicken breast or two. Try it this weekend and let us know! Fresh Herb and Mustard Vinaigrette Makes about ¾ of a cup of dressing 2 cloves of garlic, peeled Zest and juice of 1 medium lemon 1 tablespoon of water ½ tsp. salt 1/3-cup fresh tarragon 1/3-cup fresh basil 2 tablespoons of Dijon Mustard 2/3 cup Olive Oil *Can sub in flat leaf parley for any of the herbs, or add to the mix Place all ingredients except the Olive oil into a blender. Pulse until garlic and herbs begin to break down and then stream in oil, blending dressing until smooth and creamy. Taste and adjust seasoning. You may need a bit more oil, or salt. Serve with any salad, or as a dip for crudité. It holds up well to hearty lettuces like romaine and grilled vegetables or chicken.  *If you are looking for hostess gifts for the upcoming holidays, be sure to check out our greeting and note cards and our prints on our Etsy site! 
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 Yes, we know, we post a lot of pesto recipes, but we just can't help ourselves. When one member of the family rejects most vegetables but embraces this green, iron rich sauce, you do what you have to do. This pesto gets a change up with the addition of the sunflower seeds which surprisingly give the pesto a nuttier flavor. And, the lemon zest adds a citrus punch that pairs well with the herbal flavor of the spinach. You will be thrilled when everyone asks for thirds!
Spinach Pesto with Sunflower Seeds Makes about 2 cups 1 package or bag of baby spinach 2 cloves of garlic 5-6 ounces of Parmesan cheese 2/3 cup sunflower seeds Zest of 1 lemon 1-cup olive oil ½ tsp. of salt Place garlic and sunflower seeds in food processor and pulse until combined. Add cheese and pulse until almost smooth, there will be some chunks. Add spinach and pulse 5 times, or so, until spinach begins to break down. Drizzle in olive oil while running and process until smooth. Add lemon zest and salt and pulse twice. Serve with pasta or pizza or on toast!  In our family Benihana is where we celebrate birthdays. Its our special occasion restaurant. The kids love the spectacle and it brings all of us back to our youth. Their salad dressing is a favorite, so we decided to try and emulate it. This dressing is sweet, flavorful, and tangy and has all the kids asking for seconds! It does not keep very well, so just make enough for the night or use the next day. Our Benihana Salad Dressing Serves 6 ¼ cup chopped onion ¼ cup vegetable oil 2 tablespoons rice vinegar 1 tablespoon water 1 tablespoon ginger 1 tablespoon chopped cucumber 1 tablespoon soy sauce 1 ½ teaspoon tomato paste 1 ½ teaspoon sugar 1 teaspoon lemon juice 1 teaspoon salt Place all ingredients in blender and blend until smooth. Another great dressing is our classic Caesar Salad recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now!   We are a pesto loving family. Growing up, Mom never really made a classic tomato sauce as she hates the flavor of cooked tomatoes, so pesto was our go to pasta sauce. We have kept the tradition alive with the new generation, and the kids will all eat heaping servings of pesto whenever served. The irony is that the smallest child hates all vegetables (cucumbers and avocado aside), but will gleefully dive into this without even hesitating. Little does he know on most occasions he is eating kale or chard or spinach!!! This combo was conceived out of a need for a nut-free pesto the kids could take to their nut-free schools. The pepitas are a nice change from the usual pine nut or almond and still offer a fair amount of protein. Try it! Baby Kale and Basil Pesto with Pepitas Makes about 2 cups 2 cloves garlic, peeled ½ cup grated Parmesan cheese 1 cup fresh Basil 2 cups baby Kale ½ cup raw Pepitas (pumpkin seeds) ½ tsp. of salt ¾ cup Olive Oil (plus a little more to cover) Place garlic and pepitas in food processor and pulse until combined. Add cheese and pulse. Then, add basil and kale. Pulse until it all resembles a thick paste. Add salt and stream in olive oil while processor is going. Let mixture blend until smooth. *To store in refrigerator, place in container with a thin layer of olive oil on top. Serve with pasta or smeared on a bagel.   Mom came up with this recipe as a way to enjoy the bounty of the Farmer's Market. September seems to be tomato season here in Los Angeles, and there is no better time to celebrate the sweet acidity of the tomato! You can easily eat these alone as a condiment to any grilled or roasted meat. You can also pair them with mozzarella for a salad or pasta. And, they would also be delicious over some ricotta as a fancy toast. They keep for a few days in the fridge, so don't worry if you have extra! Blistered Tomatoes Serves 4-6 2 pints large cherry tomatoes 3 cloves of garlic, minced ¼ cup chopped fresh chives ½ teaspoon salt 1 teaspoon fresh thyme, minced ½ cup olive oil Heat olive oil in a pan with herbs and garlic on medium heat, being careful not to burn the garlic. Add tomatoes in one layer and salt, and continue to cook for 3-5 minutes until tomatoes burst. Turn off heat, cover and let sit until ready to serve. For salad add cubes or small balls of fresh mozzarella, tossed together. Can also be used as condiment for grilled meat or fish.  And, don't forget, we have our wonderful cards for sale on our Etsy site! Check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back!   This easy dip or condiment enhances most dishes with which its paired. It cuts through the richness of lamb and adds a creamy dimension to falafel. It also makes a great dip with veggies and pita. Serve it as a side for any grilled meat you are throwing on the fire this summer. The littlest chef can easily help mix and let the other kids get in on the grating. If you have any left, thin with a bit of water and instantly you have a tasty dressing for your next dinner. Cucumber Tzatziki Makes about 2 cups ½ large cucumber, grated juice of 1/2 lemon zest of 1 lemon 3 cloves of garlic, minced finely ½ tsp. of salt 1 cup plain Greek yogurt 2 tablespoons minced chives Mix all the ingredients and enjoy! Serve with falafel, lamb or lamb meatballs or just as a dip with pita.   The affinity for this dip rests primarily in its luscious color! Who can resist that shade of fuchsia as we certainly eat with our eyes! Beets are a true superfood and a wonderful way to add sweetness to any dish, that aforementioned color, and a ton of vitamin c, fiber, potassium and manganese. Using them in hummus gives a nice twist to a mediterranean classic. Beet Hummus 1 can garbanzo beans, rinsed 2 garlic cloves 1 large red beet, roasted, peeled and cooled* 1 tsp of salt 2 tablespoons tahini 1/2 cup Olive Oil 1 tsp Zaatar 2 tablespoons lemon juice 1 tsp lemon zest Place all ingredients into a food processor and blend until smooth. Taste and adjust seasoning. Serve with chips, pita or veggies. *to roast beets, remove stems and leaves and wrap in tin foil. Place in 400 degree oven and roast until easily pierced with a knife. Rub off skin and cool.  We are always experimenting, trying to find new ways to spice up a salad. Lately, we have been obsessed with grilling some of the vegetables and combining them with raw. It gives the salad a nice combination and texture of soft versus crunchy and the char on the grilled veggies imparts a nice smoky flavor. What really though turns this salad on in the vinaigrette. Sweet, floral, spicy, tart, and tangy. It hits all the right umami notes. Try leftovers in a rice bowl with some steamed spinach and baked salmon. Kale, Grilled Vegetable and Grilled Chicken salad with Coconut Lime vinaigrette Serves 4-6 3 cups kale, stemmed and sliced fine 2 cups red leaf lettuce sliced or shredded into bite sized pieces 1 small eggplant sliced into ¼ inch rings 5 scallions with tips removed 1 zucchini sliced long ways into ¼ inch thick pieces 1 yellow squash sliced long ways into ¼ inch thick pieces 1 firm stone fruit, diced (can be plums or peaches) ¼ cup radishes thinly sliced 2 Persian cucumbers, diced 1 chicken breast ½ -1 cup coconut lime vinaigrette ½ teaspoon salt ½ teaspoon pepper On the grill or in a grill pan, grill eggplant, squash, zucchini and scallions until tender, then dice. Set aside. Season chicken breast with salt and pepper and grill in pan or on grill. (About 5 minutes per side.) Remove from heat and dice. Dress kale with ½ cup dressing and massage. Let kale sit for at least five minutes. Toss all ingredients together and add more dressing to your liking. Coconut lime Vinaigrette Makes about 2 cups Juice of 3 limes Zest of 3 limes 6 tablespoons fish sauce 3 tablespoons of fresh mint, minced 1/3 cup fresh cilantro, minced 1-cup full fat coconut milk 3 cloves garlic minced 1 Serrano pepper, seeded and minced 3 tablespoons brown sugar Whisk together the lime juice, fish sauce, garlic and brown sugar until sugar dissolves. Add the rest of the ingredients and whisk until mixed. Serve with rice bowls or as dressing for any salad including the Kale, Grilled Vegetable and Grilled Chicken salad.   We may be sliding into fall, and 4th of July has become but a memory, but this condiment is great all year round. My mother, sister-in-law and I all make this a bit differently, but the outcome is same: a spicy, herby and garlicky side to jazz up any basic protein. I like adding oregano, my sister-in-law adds a bit more heat, and my mother makes the below. Once you have the basics, throw in whatever herbs you have on hand and have fun! 4th of July Parsley Chimichurri 6 cloves of garlic, chopped 2 bunches of flat leaf parsley, chopped 1 teaspoons salt 1 teaspoon of red pepper flakes ¾ cup olive oil 2 tablespoon lemon juice Mix all ingredients together, let sit with thin layer of olive oil on top. Can be refrigerated for 3-4 days. Serve with Roasted meats, fish or vegetables. To make a salad dressing: Place 2 tablespoons Chimichurri, 1 tablespoon mayonnaise and 1 tablespoon white wine vinegar in a small bowl and whisk.  This zippy sauce is traditionally used with Bouillabaisse but it can also double as a dipping sauce for a fresh vegetable platter, or roasted potatoes. It is rich and garlicky and the saffron gives it a subtle kick. Saffron Garlic Mayonnaise (Rouille) Makes about 1 cup ¾ teaspoon saffron threads 2 tablespoons plus 1 tablespoon very hot broth from the bouillabaisse or any veggie stock 1 fresh French roll with crust trimmed 1 tablespoon red pepper flakes 3 cloves of garlic 1/4 teaspoon salt 1 large egg yolk ¾ cup olive oil Stir in a small bowl the saffron and 2 tablespoons of hot stock. Cover and let sit for 10 minutes. In a food processor process roll into crumbs. Add ¾ of a cup of bread crumbs to saffron mixture and mash with fork until a loose paste forms. Add more stock if too stiff. In food processor or blender add red pepper, garlic and salt. Puree and add in the egg yolk. Pulse bread mixture in, little by little until smooth. Slowly stream in the oil until the mixture is emulsified. Check seasoning. Cover and refrigerate. Use same day with bouillabaisse or serve with crudite. tip: be sure that the broth added is very hot as sauce can separate.  No summer is complete without making Bouillabaisse. It always reminds my mom and dad of their time visiting the South of France, eating with friends at one of their favorite restaurants, Tatou. The fennel, the saffron, the briny seafood is ideally consumed around a table of friends, sipping a crisp rose. My children love the garlicky rouille smeared on the baguette and dunked into the warm broth. Bouillabaisse Serves: 10 4 tablespoons of olive oil 2 leeks, cleaned, split in half, then cut into long strips, then diced 2 fennel bulbs, diced plus 2 tablespoons fennel fronds minced ½ cup of celery diced 3 cloves garlic, minced 2 bay leaves 1 teaspoon fennel seeds 1 teaspoon saffron threads 2 teaspoons salt 1 small can of tomato paste 1 cup white wine 6 cups of canned whole tomatoes with their juice, broken into pieces 12 cups vegetable or fish stock 1 teaspoon red pepper flakes 2 dozen little neck clams, well cleaned 2 dozen mussels, de-bearded and cleaned 1½ pounds of firm white fish (can be halibut, snapper, sea bass or mix) 1 dozen scallops salt and pepper to taste baguette In a large Dutch oven heat olive oil over medium heat. Add leeks, fennel, celery, and garlic. Stir and add bay leaf, fennel seeds, saffron and salt. Cook until vegetables are soft but not brown, about ten minutes. Mix in the tomato paste and cook for about two minutes, then pour in white wine. Raise heat and boil for about 3 minutes. Then add in tomatoes, stock, and red pepper. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes. This can be made the day before and stored in refrigerator. Bring soup to a boil, turn heat to medium and place clams and mussels in broth. Cover and cook for abut three minutes until shells have opened. Add in the remaining fish, cover and cook for 2 minutes. Add scallops, cover and cook for 2 minutes or until all seafood is cooked. Remove any unopened shells. Serve with baguette and rouille. Rouille (Saffron Garlic Mayonnaise) Makes about 1 cup ¾ teaspoon saffron threads 2 tablespoons plus 1 tablespoon hot broth from the bouillabaisse 1 fresh French roll with crust trimmed 1 tablespoon red pepper flakes 3 cloves of garlic 1/4 teaspoon salt 1 large egg yolk ¾ cup olive oil Stir in a small bowl the saffron and 2 tablespoons of hot stock. Cover and let sit for 10 minutes. In a food processor process roll into crumbs. Add ¾ of a cup of bread crumbs to saffron mixture and mash with fork until a loose paste forms. Add more stock if too stiff. In food processor or blender add red pepper, garlic and salt. Puree and add in the egg yolk. Pulse bread mixture in, little by little until smooth. Slowly stream in the oil until the mixture is emulsified. Check seasoning. Cover and refrigerate. Use same day.  We are lucky ladies and have a pizza oven at home, but these pizzas are easily made with a pizza stone right in your oven. Follow the directions for your pizza stone, and bake accordingly. A trick is using the corn meal underneath the dough as that helps to prevent sticking! Basil Pesto Pizza Pizza Dough Serves: 4 pizzas 1 tablespoon sugar 1 cup water, warmed (110-115 F) 1 envelope (¼ ounce) active dry yeast 3 ¼ cups bread or unbleached all purpose flour or combo 1 teaspoon of salt ¼ cup of extra virgin olive oil In small bowl dissolve sugar in warm tap water. Sprinkle yeast over water until dissolved (1 minute) should be smooth beige color mixture. Let stand about 5 minutes. In a heavy duty standing electric mixer with flat beater attached: combine 3 cups of the flour, salt, yeast mixture and oil. Mix at the medium speed for 1 minute. Replace beater with dough hook and knead at medium speed until dough is smooth and elastic (about 5 minutes). If sticky, add some of reserved flour. If dough is dry and crumbly, add 1 tablespoon warm water at a time until it is smooth and elastic. Shape dough into a ball and place in well-oiled bowl, turn to coat on all side. Cover bowl with plastic wrap and set to rise in draft free warm space (75-85 F) until doubled in size, about 45 minutes. With fist, punch down dough. Shape into ball, pressing out all bubbles cut into 4 smaller balls. If using right away place balls in nest of flour. Let sit for10 minutes. (You can punch this dough down up to 4 times before separating into the smaller balls and continue to place in oiled bowl then cover with plastic wrap if not using right away.) Roll out with rolling pin. Pick up and turn over several times as you go. Lay dough on corn meal dusted pizza peel, top with the pesto and your preferred cheese and bake as soon as possible. Basil Pesto 3 cloves garlic 1-cup pine nuts 4 ounces Parmesan reggiano cheese 4 ounces basil leaves removed from stems ½ cup olive oil Salt to taste Process all but olive in blender until a paste forms, stream in olive oil until blended. Pesto should be smooth and creamy. Add salt to taste Variations- Basil can be replaced by any leafy green vegetable like kale, Swiss chard or spinach. If using kale or chard, blanch leaves in boiling water for a minute first, then plunge into cold water. Squeeze excess water from leaves before adding. Nuts can also be replaced. Kale works well with almonds. If you need to make a nut-free variation, pepitas (pumpkin seeds) a good replacement.  Roasted Marrow Bones Serves: 4 16 marrow bones cut lengthwise butcher Salt Pepper 1 baguette Preheat oven to 450. Bring bones to room temperature, lay bones on jelly roll baking sheet or roasting pan, marrow side up. Salt and pepper bones. Roast for 25-30 minutes until bones begin to brown and marrow becomes semi translucent. If you cook too long all marrow will disintegrate. While bones are cooking, slice and gently toast rounds of the baguette. Serve hot with Marrow Bone relish Marrow Bone Relish 1 cup finely chopped flat leaf Parsley 2-3 Shallots finely minced Juice of 2 Lemons Salt to taste Pepper to taste Mix all ingredients in a small bowl and allow to marinate. Serve with warm marrow bones. Also can be used as condiment for fish |
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