Lentils

Red Lentils

1 cup red lentils
1 tsp salt
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp paprika or chilli powder
1 tsp tumeric powder
1 tsp corriander seeds
6 cloves
5 cm piece cinamon
4 green cardomoms
1 cup grated or desiccated coconut
4 black peppercorns
4 cloves garlic
2 tbsp ghee
2 chopped onions

Wash the dal & leave to soak for an hour. Drain & boil in a little water with salt & tumeric till soft. Meanwhile, heat ghee & fry the onion, garlic & ginger till golden. Stir in cumin & corriander powder & fry for a few minutes. Add the dal a few minutes before it is ready. Serve hot with the chopped corriander. Also serve with a curry & chapatis.


~Sheila
☮ ♥

A classic Keralan Indian dish - Green Bean and Carrot Thoran

The vegetables are cut into small pieces to expedite the cooking, which happens blissfully fast.

Green Bean and Carrot Thoran
Recipe adapted from Asha Gomez, Cardamom Hill, Atlanta, GA
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves (optional)
1 pound green beans, thinly sliced on the bias
2 carrots, peeled and diced small
½ teaspoon Turmeric
1 teaspoon salt
½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
3 garlic cloves
1 serrano chile

DIRECTIONS

1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.

2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

Peppered Collard Greens - Shock It!

Bright green, smoky and laced with white pepper, these aren't your customary collard greens. Robert Carter, the executive chef and owner of Carter’s Kitchen in Mount Pleasant, South Carolina, detours from low-and-slow cooking by first quickly cooking the collards, then shocking the greens in ice water to keep their verdant color intact. A short pork-stock bath and the addition of white pepper and hot sauce give the side dish depth of flavor and a pleasant kick. It’s an ideal complement for a slew of summer mains.

Peppered Collard Greens
Recipe adapted from Robert Carter, Carter's Kitchen, Mount Pleasant, SC
Yield: Serves 4 as a side dish
Cook Time: 5 minutes

INGREDIENTS

4 strips thick-cut smoked bacon
2 cups chicken broth
Ice and cold water
2 tablespoons kosher salt
1½ large bunches collard greens (about 3 pounds)--stems removed and leaves stacked, rolled into a long cylinder and thinly sliced crosswise into ⅛-inch-wide strips
1 small shallot, finely chopped
Rounded ¼ teaspoon white pepper
2 tablespoons pepper vinegar (from a jar of pickled peppers) or hot sauce (preferably Cholula)

DIRECTIONS

1. In a medium saucepan set over medium heat, add the bacon and cook until the fat renders and the bacon is browned, about 10 minutes. Add the chicken broth and bring to a simmer. Cook until reduced by half, about 30 minutes. Remove the bacon and discard; set the stock aside.

2. Fill a large bowl with ice and cold water and set aside. Fill a large pot with water, add the salt and bring to a boil over high heat. Add the collard greens and blanch for 3 minutes. Use a slotted spoon to remove the greens and transfer to the ice-water bath. Once they’re cool, drain the greens, place in a kitchen towel and wring out as much liquid as possible.

3. In a large skillet set over medium-high heat, add the reserved stock. Add the shallot and simmer for 2 minutes. Stir in the collards and cook until they are just heated through, about 2 minutes. Add the white pepper and pepper vinegar and toss to coat. Use a slotted spoon to transfer to a bowl and serve.

Chilled Summer Squash and Sesame "Noodles"

In this twist on sesame noodles, strands of zucchini and yellow summer squash are quickly cooked in boiling water so that they lose their rawness without sacrificing crunch--or overheating the kitchen. A spicy sesame sauce slicks the strands, and though it’s best tossed with the squash just before eating, you could certainly make the two components ahead of time and let them chill in the fridge until you’re ready to serve.

Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 medium yellow summer squash, ends trimmed
2 medium zucchini, ends trimmed
Ice
1 tablespoon plus ½ teaspoon kosher salt
1 tablespoon sesame seeds
¼ cup tahini
2 tablespoons fresh lemon juice
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
2 garlic cloves, finely chopped
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ teaspoon chile oil or ¼ teaspoon cayenne pepper

DIRECTIONS

1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼- to ⅛-inch-thick planks. Lay the planks flat on the cutting board and slice lengthwise into ¼- to ⅛-inch-thick strips. Place in a medium bowl and repeat with the remaining summer squash and zucchini.

2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the squash strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.

3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until the sesame seeds are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.

4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper and the remaining ½ teaspoon of salt.

5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds.

SAFFRON

Indian Saffron Rice

Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Servings: 6

"White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling."

Ingredients:

1/8 teaspoon powdered saffron 2 cups boiling water, divided 2 tablespoons butter

1 cup uncooked long-grain white rice, not rinsed 1 teaspoon salt

Directions:

1.	Steep the saffron in 1/2 cup boiling water.
2.	In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3.	Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Creamy Saffron Shrimp with Gnocchi and Caramelized Onion Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 4 "It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it." Ingredients: 1 tablespoon butter 1 large onion, thinly sliced 6 mushrooms, sliced 1 teaspoon brown sugar 1 (16 ounce) package potato gnocchi 20 peeled and deveined large shrimp (21 to 30 per pound) 3 tablespoons reduced-fat sour cream 1 teaspoon paprika 1 pinch saffron salt to taste 2 tablespoons shredded fresh basil 1/4 cup grated Parmesan cheese Directions: 1. Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside. 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm. 3. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt. 4. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Risotto alla Milanese Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 4 "Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!" Ingredients: 1 3/4 cups uncooked Arborio rice 1/2 cup unsalted butter, divided 1 1/2 quarts beef stock 3 tablespoons beef marrow 1 onion, thinly sliced 1 teaspoon saffron powder 3/4 cup dry white wine salt to taste 1 1/2 cups grated Parmesan cheese Directions: 1. Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.) 2. Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. 3. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

TURMERIC

Marrakesh Vegetable Curry

Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 6

"This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous."

Ingredients:

1 sweet potato, peeled and cubed 1 medium eggplant, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 2 carrots, chopped 1 onion, chopped 6 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon ground turmeric 1 tablespoon curry powder

1 teaspoon ground cinnamon 3/4 tablespoon sea salt 3/4 teaspoon cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/4 cup blanched almonds 1 zucchini, sliced 2 tablespoons raisins 1 cup orange juice 10 ounces spinach

Directions:

1.	In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2.	In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3.	Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4.	Add spinach to pot and cook for 5 more minutes. Serve! ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ http://allrecipes.com/video/1493/indian-style-rice/detail.aspx Indian-Style Rice with Cashews, Raisins and Turmeric Prep Time: 5 Minutes Cook Time: 22 Minutes Ready In: 27 Minutes Servings: 6 "Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice." Ingredients: 1 tablespoon vegetable oil 1 1/2 cups basmati rice 1 (14 ounce) can coconut milk 1 1/4 (14 ounce) cans chicken stock 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 pinch crushed red pepper flakes 1 teaspoon salt 1/4 teaspoon ground turmeric 1 bay leaf 1/2 cup raisins 3/4 cup cashew halves Directions: 1. Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Masur Dahl Prep Time: 15 Minutes Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes Servings: 6 "This is a delicious Indian lentil soup with spicy red onions!" Ingredients: 2 cups red lentils 7 cups water 2 teaspoons salt 4 thin slices ginger 1 pinch ground dried turmeric 1/3 cup ghee (clarified butter) 2 red onions, thinly sliced 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 dash cayenne pepper 1/2 cup chopped fresh cilantro Directions: 1. Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more. 2. Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.

♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ Gomen Wat

Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 6

"Collards are seasoned with turmeric, paprika, allspice, and ginger in this fragrant variation on a traditional Ethiopian vegetarian dish."

Ingredients:

1 pound collard greens - rinsed, trimmed and chopped 2 cups water 1 tablespoon olive oil 3/4 cup chopped onions 8 cloves garlic, chopped 1 tablespoon olive oil

1 1/2 cups sliced green bell pepper 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1/2 teaspoon ground allspice 2 tablespoons minced fresh ginger root

Directions:

1.	Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
2.	Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
3.	Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ Beans, Some Like It Hot! Prep Time: 30 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 20 Minutes Servings: 6 "Hot, hot, hot! Simmering in coconut milk, ginger, garlic, and a melange of spices, these beans don't skimp on the heat. So if you want a milder version, be sure to adjust the seasonings." Ingredients: 1 (14 ounce) can coconut milk 4 tablespoons minced fresh ginger root 3 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon salt 2 teaspoons ground turmeric 2 teaspoons ground cumin 2 tablespoons chili powder 1 tablespoon curry paste 1 (14.5 ounce) can black beans, drained and rinsed 1 (14.5 ounce) can kidney beans, drained and rinsed 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped Directions: 1. Stir the coconut milk, ginger, garlic, and parsley into a deep skillet over medium heat. Season with salt, turmeric, cumin, chili powder, and curry paste. Bring to a slow boil. Then stir in black beans, kidney beans, and red and green bell peppers; simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Authentic Bangladeshi Beef Curry Rated: Submitted By: maishadewan Photo By: FrancesC Prep Time: 30 Minutes Cook Time: 1 Hour 45 Minutes Ready In: 2 Hours 15 Minutes Servings: 6 "This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker." Ingredients: 3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 1/2 (2 inch) cinnamon sticks 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1 -1/2-inch pieces Directions: 1. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. 2. Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes. 3. Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened. 4. Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Spinach, Red Lentil, and Bean Curry Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 35 Minutes Servings: 4 "This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. Serve with rice or on naan." Ingredients: 1 cup red lentils 1/4 cup tomato puree 1/2 (8 ounce) container plain yogurt 1 teaspoon garam masala 1/2 teaspoon ground dried turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ancho chile powder 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 (1 inch) piece fresh ginger root, grated 4 cups loosely packed fresh spinach, coarsely chopped 2 tomatoes, chopped 4 sprigs fresh cilantro, chopped 1 (15.5 ounce) can mixed beans, rinsed and drained Directions: 1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain. 2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy. 3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro. 4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Masur Dahl Prep Time: 15 Minutes Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes Servings: 6 "This is a delicious Indian lentil soup with spicy red onions!" Ingredients: 2 cups red lentils 7 cups water 2 teaspoons salt 4 thin slices ginger 1 pinch ground dried turmeric 1/3 cup ghee (clarified butter) 2 red onions, thinly sliced 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 dash cayenne pepper 1/2 cup chopped fresh cilantro Directions: 1. Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more. 2. Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.

Heirloom Tomatoes ---- LOVE

Gorgeous, multi-colored, unpredictably shaped heirloom tomatoes straight from heaven’s garden. You could bite straight into one of these bad boys and never look at an apple again—completely delicious. Head down to your local farmers market. Ask for heirloom tomatoes and don’t be shocked.  These aren’t your genetically altered, perfectly shaped tomatoes. These beauties range in size, shapes and colors—think purple, yellow, dinosaur (yes, I’m calling that a color). Stock up on an array of shades and head home to the kitchen. Like I said, straight up heirloom tomato is divine, but here are a few other options for the perfect summer treat.

Fresh Tomato and Goat Cheese Strata with Herb Oil 

Ingredients:

* 8 ounces goat cheese, room temperature

* 1/4 cup cream

    * Pinch salt and freshly ground black pepper

    * 3 fresh tomatoes, sliced 1/2 to 3/4-inch thick

    * 1 cup chopped toasted walnuts, for garnish

Herb Oil:

    * 3/4 cup fresh mint

    * 3/4 cup fresh basil

    * 1 cup olive oil

    * Pinch salt and freshly ground black pepper

Directions:

For the Filling: Combine the goat cheese and cream in a medium bowl.
Using an electric mixer, whip together the cheese and the cream.
Season with salt and pepper. Set aside.

For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs.
With the machine running add the oil, salt, and pepper. Transfer to a small bowl,
cover with plastic wrap and set aside.

To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful
of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with
herb oil, and sprinkle with walnuts. Serve.

Rice

Coconut Rice

1 cup jasmine rice
1 cup coconut water
1 cup coconut milk
1 tablespoon coconut oil
1 t sea salt
1 teaspoon ground coriander

Coconut-Basil Brown Rice

1 cup short grain brown rice
1 cup organic free range chicken broth
1 cup coconut milk
1/4 cup unsweetened coconut flakes, toasted
1/4 cup basil, finely chopped
2 T green onion ends, finely sliced
small knob of ghee (clarified butter)
good pinch sea salt

Combine rice, broth, milk, salt and ghee into pot and bring to a boil. Stir well then reduce to low. Stir in basil, cover and cook for roughly 50 minutes or until rice is fluffy and cooked through.

Dry toast the coconut flakes in a frying pan for a few minutes or until a nice golden brown. Set aside.

Once rice is fully cooked, stir in coconut flakes and green onion ends. Hit with a fresh pinch of salt and serve with extra green onion on top for garnish.

Chanterelle and Apricot Stuffed Acorn Squash

Chanterelle and Apricot Stuffed Acorn Squash With Miracle Mushroom Gravy

Ingredients

1 tablespoon unsalted butter
1/2 cup finely diced celery
1 cup finely diced white onion (about 1 small)
1 vegetable bouillon cube
1/4 cup white wine (like Pinot Grigio)
1 cup chanterelles, torn into strips
1/4 cup finely diced dried apricots
Sea salt flakes and cracked black pepper (to taste)
2 cups brioche or good-quality white bread, torn into pieces
2 large eggs (beaten)
1 large acorn squash (or two small)
1 tablespoon olive oil

-------------------
Miracle mushroom gravy:
1 (10-ounce) package cremini (baby bella) mushrooms
1 tablespoon canola oil
1/2 cup diced shallots
1 teaspoon dried sage
1/4 teaspoon red pepper flakes
Scant 1/8 teaspoon ground clove
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk

Preparation

1. Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.

2. Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.

3. Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.

4. Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.

Yield: 2 to 3 servings.

-------------------
Miracle mushroom gravy:
1. Slice mushrooms about 1/4-inch thick. You will blend them later, so there’s no need to be overly precise. Add the canola oil to a medium frying pan over high heat, and then sauté the mushrooms until browned. Add the shallots to the pan and continue to cook for another minute until the rawness has been cooked out of the shallots and they’re translucent.

2. Place the mushrooms and shallots into the work bowl of your food processor, and add the sage, red pepper flakes, clove powder, soy sauce and maple syrup.

3. In the same pan over medium heat, melt the butter and add the flour. Whisk the mixture until fragrant, about five minutes. Whisk in the whole milk, and heat the mixture until slightly thick. Add the milk mixture to the food processor that contains the mushroom mixture. Pulse until the mushrooms are finely chopped and well incorporated into the milk, but leave some chunkiness for a nice texture.

4. Return the mixture to the pan and keep warm until ready to serve. If it gets too thick, add some milk or stock to thin it out.

Yield: 6 servings.