​Focaccia IngredientsOlive oil for greasing the cookie sheet
flour for dusting the bread, and counter
1 pound (grapefruit-size portion) of the pre-mixed dough-keep refrigerated until we are ready to decorate it
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
Course salt and ground pepper for sprinkling on top

Vegetables
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
6 cherry small cherry tomatoes
4-6 chives
6 small mozzarella balls
3 fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
3-4 slices of pepperoniEquipmentcutting board
knife for cutting vegetables
cookie sheet pan to bake the focaccia on
​parchment paper (optional)
​cookie sheet or broiler pan for steam
​rolling pin

Master Recipe Olive Oil DoughIngredients for ​Master Recipe Olive Oil Dough from Artisan Bread in 5 Minutes To prepare 1 batch of dough. Will make enough for 4-one pound dough focaccia. I use 2 pounds of the dough to make my focaccia.:
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour

Equipment
5-6 qt container with lid
dough whisk or spoon

Directions:
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
​4. Place the covered dough container into the refrigerator overnight. 

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

Serves 6
​4 red peppers
2-3 tablespoons chicken broth
2 tablespoons olive oil
4 clove garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
salt
 
 

1. Place the peppers in an ungreased roasting pan in a 375-degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool. 
2. Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seed, and cut each into 8 strips. In a skillet heat the oil till warm but not sizzling hot.
3. Add the peppers, garlic, cayenne, and salt and sauté slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. Can be prepared ahead. Serve at room temperature with bread.

Recipe by Penelope Casas -Tapas: The Little Dishes of Spain

Serves 8
Prepare the figs one day in advance
 
1 cup sugar
1 cup red wine vinegar
1 stick cinnamon
4 whole cloves
1 slice lemon
1 pound fresh small fresh figs, or ½ pound dried figs, cut in half
1 ½ lb. sausage (sweet Italian sausage)
1 Tbs. olive oil
4 Tbs. white wine
2 tsp. tomato sauce (unsalted)
salt
freshly ground pepper
 
Figs:

1. Combine the sugar, vinegar, cinnamon, cloves, and lemon slice in a saucepan.  Bring to a boil then simmer for 5 minutes. Add the figs, cover, and simmer for 20 minutes. Cool the figs in the syrup and let them sit, covered, at room temperature overnight.

 
Sausages:

1. Pierce the sausage skins with a fork in several places. Heat a sauté pan over medium-low heat. Cook the sausages in the olive oil and 2 tablespoons of the wine until the wine evaporates and the sausages are cooked and browned, about 10-15 minutes. Add a few tablespoons of water to the pan if it needed. Remove the sausages, cut them into 1-inch slices and set them aside.

 

1. Pour most of the fat from the pan. Deglaze the pan with 4 tablespoons of water and the remaining 2 tablespoons of wine. Add the tomato sauce, salt, and pepper and simmer, uncovered, for 2 minutes over low heat.
2. 
   Remove the figs from the syrup. Save the syrup for another use. Add the figs to the pan, along with the sausages. Cover and cook briefly until the fits are heated.
3. Serve from the pan or spear pieces of sausage and fig on toothpicks and transfer them with the sauce to a serving casserole and serve.

 
 
 
Notes: To use the leftover fig sauce-drizzle over Manchego cheese slices or drizzled over ripe brie. It can also be served over cooked fish and chicken.

Recipe by Penelope Casas-TAPAS The Little Dishes of Spain

serves 4
½ -3/4 pound shrimp, shelled and deveined (U-15 count)
Coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread

1. Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
2. Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
3. Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.

Recipe by Joshua McFadden Six Seasons A New Way with Vegetables
 
Serves 4
1/2 pound Yukon gold potatoes, cut into 1 inch cubes
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 red bell peppers
1 bunch scallions
4 ounces prosciutto
6 eggs
1/2 cup finely grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/2 cup whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred until creamy

1. Put the potatoes in a 4 qt pan and just cover with water and add salt until it tastes like the sea. Bring to a boil and cook until they are tender but not mushy, 10-15 minutes. Drain
2. Heat the oven to 400 degrees (this is to finish the frittata. Most of the cooking will happen on the stove top) or you can use the broiler instead. If using the broiler preheat at the same time you add the eggs to the pan.
3. Heat the butter in a 10-inch skillet (non-stick if you have one, with an oven proof handle) over medium high heat. Swirl the melted butter to cover the bottom of the pan and up the sides.
4. Add the peppers, scallions, and prosciutto, season lightly with salt and pepper, and cook until fragrant and the peppers ae softening but not browning, 5-7 minutes. Add the potatoes to the top.
5. Crack the eggs into a large bowl, add 1 teaspoon salt, many twists of pepper, and the Parmigiano. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
6. Reduce the heat to medium and let the eggs sit for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let the new layer of egg set up a bit and then repeat the process.
7. After most of the liquid egg has cooked, but the top is still runny dollop the ricotta over the top of the frittata in 8 blobs.
8. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff up a bit and brown. If finishing under the broiler, place the pan at least 5 inches away from the heat source. Keep an eye on the frittata and remove once it browns.
9. Let the frittata sit in the pan for a couple of minutes, then run the spatula or small knife around the edge of the frittata and as far under the center as you can. Serve it from the pan or gently slide it onto a serving platter. Serve warm or cold the next day.

​Recipes by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her 'seven lists". They will give you so many quick, easy, and memorable ideas. Here are a few.

​
Seven Bites to Have w/Drinks
 
Affordable Caviar:
Top good potato chips w/small spoonful of crème fraiche (or sour cream) and salmon roe and sprinkle with chopped chives. Be sure to make these just as you eat them and not ahead of time (the chips will get soggy). You can also put out bowls of crème fraiche and salmon roe next to a bag of chips and let your friends assemble their own.
 
My favorite Hors D’Oeuvre Ever:
Put sliced chorizo in a cast-iron pan, set it under the broiler until the slices are hot and slightly crisp, and then drizzle with Spicy Honey-see recipe below
 
Spicy Honey
¾ cup honey
¼ cup red wine vinegar
2 tsp kosher salt    
2 tsp red pepper flakes
In a small saucepan over high heat, stir together the honey, vinegar, salt, and red pepper flakes. Bring to a boil, then turn off the heat and let the honey mixture come to room temperature. Use immediately, or store in an airtight container at room temperature for up to 1 week.
Spin-Offs:
Drizzle on a pepperoni pizza
Drizzle on chicken, pork or ribs
Drizzle on roasted carrots and sweet potatoes
Spread ricotta on toast and drizzle on the honey
Drizzle on cooked bacon
Serve with biscuits and butter
 
Seven Desserts
 
Peaches in Cold White Wine
Slice ripe peaches into halves or wedges (you can peel them first if you like) and put them into individual glass dishes. Cover with cold white wine (or rose) and refrigerate for about 1 hour before serving
 
Sweet Focaccia
Press the dough into a generously buttered sheet pan and drizzle with more melted butter. Dollop with ricotta cheese and sliced peaches (or plums or pitted cherries) and sprinkle with granulated sugar. Bake at 400 degrees until the exposed dough and fruit are browned and the juices are bubbling, about 25 minutes.

Recipe by Julia Turshen Small Victories The entire book is filled with easy, delicious recipes. I love her "small victories". They will give you so many different ways to use her recipes.
​
4 scallion stalks, white and pale green parts only
1 tsp toasted sesame oil
1 tsp rice wine vinegar
1 tsp toasted sesame seeds
1/2 tsp red pepper flakes
1 16-oz jar cabbage kimchi, including juice
3 tbsp avocado oil
1 small yellow onion, diced
2 garlic cloves, minced
salt
4 cups day-old cooked white rice
1 tbsp soy sauce, plus more as needed

1. Julienne scallion into 2″ matchsticks. Combine with sesame oil, vinegar, sesame seeds, and red pepper flakes. Set aside.
2. Drain kimchi, retaining juice. Chop finely and set aside. In a large wok over medium-high heat, heat up oil. Add onions and garlic and cook until translucent, around 5 minutes. Turn heat to high and add kimchi. Cook for another 5 minutes until the edges become crispy and kimchi begins to stick to the pan.
3. Add chilled rice into the wok, and as it heats up, use wooden spatula to break up the chunks. Combine thoroughly. Add in reserved kimchi juice and mix until thoroughly red-orange in color. Turn off heat and drizzle over soy sauce. Taste and adjust as preferred.
4. Transfer fried rice to a bowl, top with scallion salad.

​Serves 4-6
 
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper

1. In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown.
2. Add the cherry tomatoes and crushed red pepper. Sauté gently until the tomatoes begin to breakdown about 3 minutes.
3. Add the water, corn kernels, and basil to the tomatoes and cook for an additional 5 minutes.
4. Turn off the heat and finish by stirring in the cold butter 1 tablespoon at a time for a smooth finish.  

Serve over pasta, with chicken or fish, or as a topping for Bruscetta.

This avocado sauce base is so versatile. Use it as is and spread on sandwiches. Use it in place of mayonnaise in egg salad, tuna salad, deviled eggs, or as a dip for chips and vegetables. Try the variations below to create a pasta sauce and a salad dressing.
 
Makes about 1 ½ cups
 
2 avocados-fully ripe
¼ to 1/3 cup fresh herbs (basil, mint, parsley, cilantro, tarragon- choose one or combine a few)
¼ teaspoon crushed red pepper
1 ½ teaspoons coarse salt
½ teaspoon black pepper
1 tablespoon vinegar or lemon or lime juice or more to taste
1/4 cup cold water or more if needed if sauce is too thick
 

1. Add the flesh from the ripe avocados to a bowl.
2. Roughly chop the herbs.
3. Add the chopped herbs, crushed red pepper, salt, pepper, and vinegar.
4. Process using a food processor or immersion blender until smooth. Add the water if the sauce is too thick.
5. Adjust the seasoning if needed.

 
For Pasta Sauce Variations:

• Choose herbs to compliment your pasta dish-basil, parsley, rosemary, and thyme
• Add ¼ to ½ cup grated parmesan to base sauce.  
• Add 1 cup baby spinach, roughly chopped to the base sauce and process.
• Add 1 cup ricotta and some parmesan cheese to the base sauce and adjust seasoning.
• Add ½ cup chopped pecans or pumpkin seeds

 
To make a Green Goddess Dressing:

• Add 2/3 cup of sour cream or plain yogurt to the base sauce.
• Choose herbs to compliment your salad-basil, mint, parsley, cilantro, tarragon. Combine herbs if you like.

By Serious Eats 
SeriousEats.com is one of my favorite go to recipe websites. Check it out and have fun!


1 small yellow onion, roughly chopped
1 serrano chili or ¼-1/2 teaspoon crushed red pepper-depending on how hot you like it
1/2 cup cilantro, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
2 tablespoons juice from 2 limes

1. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
2. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

 

Serves 4
 
2 tablespoons white balsamic vinegar or regular balsamic
4 tablespoons olive oil
½ cup chopped herbs-mint, cilantro, parsley, basil-2-4 ounces cheese-shaved parmesan, asiago, 1 ripe avocado-not too soft
1 mango
½ English cucumber
¼ cup red onion diced or scallions
2 cups assorted salad greens
½ cup feta or ricotta salata
Salt and pepper to taste
Edible flowers for garnish-nasturtium, calendula, petunia, marigold, daylilies

1. Place the vinegar and olive oil in a small bowl and whisk to combine. Add the chopped herbs and season with salt and pepper to taste.
2. Cut the avocado, mango, and cucumber into ½ inch cubes. Keep them in separate piles on the cutting board.
3. Line a large platter with the salad greens.
4. Arrange the avocado, mango, and cucumber on top of the greens. Sprinkle with diced onion and feta.
5. Drizzle with dressing and garnish with edible flowers if you have them.

Other ingredient options:
Instead of mango you can use-peaches, plumbs, berries of any kind, watermelon, cantalope, honeydew melon

Recipe from The Smitten Kitchen Cookbook by Deb Perelman. I love this book and I know you will too. Every recipe I have tried has been delicious!
 
Pastry
Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.
 
Filling:
1/3 cup sliced, slivered, or coarsely chopped almonds, blanched if you can get them 
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties-I pitted mine

​To Finish:
1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar
Confectioners’ sugar, for dusting


Make pastry: the dough should be refrigerated for at least an hour before you use it in this recipe.
Make filling: finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.
 
Prepare galette: preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture and sprinkle with coarse sugar.
Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning.  Cool, and serve with dusted powdered sugar, ice cream, and toasted slivered almonds.
 
 

Serves 4

2 pints sungold tomatoes (about 6 cups)
1/2 cup fesh, plain bread crumbs or 1/2 small pita bread, torn into 1/2-inch pieces
2 tablespoons Spanish sherry vinegar
3/4 cup extra-virgin olive oil
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 tablespoon salt plus fore to taste
black pepper to taste
1 cup bottled sparkling mineral water
1 cup hand-torn crouton-size bread pieces
1 hard-boiled egg
1 red bell pepper, seeded, ribs removed, finely minced
6 chives, finely minced

1. Place the tomatoes, breadcrumbs, vinegar, 1/2 cup of the oil, the turmeric, curry powder, 1 tablespoon salt, pepper, and sparkling water in a blender. Puree until smooth.
2. Strain the soup through a fine sieve into a medium mixing bowl, pushing it through with the back of a ladle. Discard the pulp and seeds and check the sou for seasoning. It should be a beautiful golden color. Chill for at least one hour. 
3. Chill 4 soup bowls for 20 minutes. 
4. Preheat the oven to 350 degrees.
5. In a small bowl, toss the hand-torn bread in the remaining 1/4 cup of olive oil and place them on a baking sheet. Season with salt and pepper to taste. Bake for about 7 minutes, until golden brown and crispy. Cool and set aside.
6. Grate the hard-boiled egg with the finest side of a box grater so that you have little egg "jimmies." Place them in a small bowl and season them with salt and pepper to taste. Set aside and chill.
7. Ladle the soup into the 4 chilled soup bowls. Serve immediately with the egg, peppers, croutons, and chives, all passed around separately so that guests can add condiments with each bite.

 

This recipe is from Ana Sortun, chef and author of Spice Flavors of the Eastern Mediterranean. 
I highly recommend each of Ana's Cambridge, MA based restaurants.
Sofra Bakery & Cafe
Oleana
Sarma

Serves 4

​1 pound ground beef or ground lamb (85% lean)
2 teaspoons Kebob Spice Mix - recipe below
1 teaspoon Aleppo chilies
1 roasted red bell pepper, finely chopped or 2 teaspoons Turkish red pepper paste
1 egg white
1 cup toasted and coarsely ground pistachios
2 teaspoons salt
8 skewers
​
For Serving
Four 10-inch pitas, cut in half
1 cup red onions thinly sliced and sprinkled with 1-2 teaspoons Sumac
1 cup Greek-style yogurt or whole-milk plain yogurt
1 cup roughly chopped tomato
1 cup roughly chopped romaine leaves
1 cup slightly sweet pickles
8 roughly chopped mint leaves

1. Prepare a charcoal or gas grill or use a stovetop grill pan.
2. Knead the ground meat with the kebob spice, chilies, and red pepper in a standing mixer with a paddle attachment on medium speed for 5 minutes, until the meat becomes creamy and a little sticky. If you don't have a standing mixer, use a food processor fitted with a metal blade, and carefully push the pulse button on and off until the meat becomes smooth. You can also do this by hand but it will take much longer.
3. Add the egg white and pistachios and continue to knead the meat with the mixer until the mixture comes together again and reassembles a wet dough. Pinch a bit of the meat off and cook it to taste for seasoning.
4. Shape the meat into eight 2-ounce patties or short sausage shapes and press each patty into a skewer. Squeeze and shape the kofte into long, thin meatballs around the skewers. Set aside. 
5. Grill the kofte for 3-4 minutes on each side, until golden brown and cooked through.
6. Rest the kofte on pita halves. Pass them around the table with bowls of slice red onions sprinkled with sumac, yogurt, tomatoes, romaine, pickles, and mint leaves.

Kebob Spice Mix
Makes 1/2 cup

2 tablespoons ground cumin
2 tablespoons dried, sieved oregano
2 tablespoons dried, sieved mint
1 tablespoon Aleppo chilies
1 tablespoon black pepper

Combine all the spices and herbs and store in an airtight container. 

Serves 4-6

3 tablespoons balsamic vinegar
1/3 cup golden raisins
1 pound red cabbage, thinly sliced or shredded
1 pound beets, peeled and spiralized or shredded. Use multiple colors if you can.
¼ of a red onion sliced thinly or 1/2 cup chopped scallions
1 small red pepper, thinly sliced
¼ cup capers, drained and chopped
2 tablespoons chopped tarragon or basil
2 tablespoons chopped mint leaves
3 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
1/3 cup pistachios, lightly toasted (or pecan, walnuts, almonds, pumpkin seeds)
Garnish: edible flower petals (pansy, petunia, calendula, bachelor button, roses, marigold. Edible Flowers List)
 

1. Combine the raisins and balsamic vinegar in a bowl and let sit while preparing the salad-at least 15 minutes.
2. Combine all of the remaining ingredients except the salt and pepper and the pistachios in a large bowl. Add the soaked raisins and olive oil and toss everything well. Season with salt and pepper to taste. Sprinkle the pistachios on top of the salad and garnish with edible flowers if in season.

Variations:

• add shaved raw butternut squash
• add raw chopped broccoli

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 
1.To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2.With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3.Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.
 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Serves 4-6
 
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries 
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced 
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
 

1. Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
   
2. Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber.  Chill and serve with edible flowers on top.

 
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.

This recipe is from Kate McDermott's amazing cookbook Pie Camp. I highly recommend her book and her website for the best pie recipes and pie making techniques.
Use this topping on cream pies, poured over plain cake, and laddled over pancakes or french toast. 
I use this topping to finish off Bill Smith's Atlantic Beach Pie from Food52

1/2 cup water
2 cups blueberries (or other berry-strawberries, blackberries, cherries, raspberries, or combination)
a small pinch of salt
1/2 tsp fresh-squeezed lemon juice
3 tablespoons sugar
1 tablespoon cornstarch

1. Combine the  water, salt, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Cook until the sugar is dissolved, stirring constantly.
2. Add 1 cup of blueberries and bring to a boil, while continuing to stir.
3. Add the remaining cup of blueberries and cook for another minute, while stirring.
4. Remove from the heat and let cool for 5 minutes.

​

By: Food52 with adaptations
Bluberry Glace topping
​
​For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
3/4 cup softened unsalted butter
3 tablespoons sugar

​For the filling:
1 (14-ounce) can sweetened condensed milk
4 egg yolks
Zest of one lemon or lime or both!
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, sweetened with sugar for garnish
Coarse sea salt, for garnish
Bluberry Glace for topping

1. Preheat oven to 350°F.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
3. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Serves 4

4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
½ cup dry rose wine (or dry white wine)
2 Tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
4 oz butter, very cold
salt and ground pepper to taste
4 basil leaves, sliced thinly (tarragon, thyme, and lovage are equally delicious)
2 sprigs parsley, chopped

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobster tails or whole lobsters into the pot and cover. Steam the tails for 10 minutes and the whole lobsters for 20 minutes. Prepare the sauce while the lobster is steaming.
3. To prepare the sauce, place the wine, vinegar, shallots, and the cream into a small saucepan. Bring the ingredients to a boil and cook until reduced to 1/4 cup, about 3-5 minutes.


4. Remove the saucepan from the heat.  Whisk in the very cold butter one tablespoon at a time until the sauce is thick and creamy. Taste and season with salt and pepper as needed. Add in the chopped basil and parsley. Set the sauce aside and leave at room temperature until the lobsters are ready. Cover if necessary, to keep warm.
5. When the lobster has steamed, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. Slice the tail meat into slices.
6. Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, steamed corn, or steamed spinach. Stir up the butter sauce and drizzle over the lobster. Serve with lemon wedges. If you need to reheat the butter sauce, just barely warm it so it does not separate.

To warm butter sauce after it has solidified:
Do not warm in a microwave. There is very little control over the heat and you can break the sauce easily.
Place the solid butter sauce in a small sauce pan. Place over hot water and stir until it just begins to melt, stirring the whole time it is slowly warming. This might only take 20-30 seconds or less. Do not melt the butter. You are only warming it enough so you can pour it over your meal.

Cocktail:
1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
2 oz. Gin (or Vodka)
1 oz lime juice
1 egg white

1. Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add gin, lime juice, and egg white.
2. Dry shake (without ice) for 30 seconds to froth the egg white.
3. Add ice and shake well until the outside of the shaker is frosted.
4. Double strain the cocktail into a coupe glass or wine glass. Serve with a thin cucumber slice and/or thin lime wheel.

Basil Wine Syrup:
½ cup dry rose' wine (or dry white wine-rose' will give the cocktail a pink color)
½ cup sugar
10 basil leaves, sliced thinly

1. Combine sugar and wine in a saucepan over medium-low heat, stirring occasionally. When the sugar is completely dissolved, remove the saucepan from the heat.
2. Add the basil leaves to the hot syrup to steep. Cool to room temperature.
3. Strain out the basil leaves. Store in a non-reactive container and place into the refrigerator until needed. Syrup will keep in the refrigerator for 3 weeks. It can also be frozen.

Mocktail Option:
1 oz basil wine syrup (see recipe below)
4 thin slices cucumber
pinch of salt
1 oz lime juice
1 egg white
2 oz tonic water, or soda water. Another option is a non-alcoholic distilled spirits (Seedlip)

1. Combine the cucumber slices with the basil wine syrup and a pinch of salt in the bottom of a cocktail mixer and muddle until well broken up. Add lime juice and egg white ( and non-alcoholic distilled spirits of using).
2. Dry shake (without ice) for 30 seconds to froth the egg white.
3. Add ice and shake well until the outside of the shaker is frosted.
4. Double strain the cocktail into a coupe glass or wine glass. Top with 2 oz of tonic or soda water (or non-alcoholic spirits if using). Serve with a thin cucumber slice and/or thin lime wheel.

Makes 10-12 summer rolls
​ 
1 cup white vinegar, rice vinegar, or red wine vinegar
⅓ cup sugar
¼ teaspoon crushed red pepper
1 tablespoon loose leaf hibiscus tea (or 2 tea bags)
1 package 8½ inch spring roll wrappers
4 ounces thin rice noodles or 1 package Shirataki noodles (rinsed well and drained)
2 cups shredded carrots
2 cups shaved red cabbage
2 cups thinly sliced snow peas
3 chopped scallions
¼ cup roughly chopped mint leaves
15 thinly sliced basil leaves (Thai basil or sweet basil)
¼ cup chopped cilantro leaves
1 cup edible flower petals (rose, violet, calendula, chive, pansy)
 
To prepare the dipping sauce:
Combine the vinegar, sugar, and crushed red pepper in a saucepan and bring to a simmer to dissolve the sugar, about 3 minutes. Turn off the heat and add the tea leaves. Steep for 5 minutes then strain the tea leaves from the sauce and set aside to cool. 

Prepare the noodles according to the package and run under cold water to cool. Combine the noodles, vegetables, herbs and flower petals in a bowl and toss gently.
 
To assemble the summer rolls you will need to soften the rice papers.

1. Pour 1 cup of cool water into a pie plate. Place one rice paper into the water until it is soft and pliable, about 30 seconds. Move the softened rice paper onto a clean cutting board.
2. Place a handful of the noodle/vegetable filling onto the center of the rice paper. Lift the edge of the wrapper closest to you over the top of the filling. Fold up each side and then roll into a tight log. Set aside and repeat to prepare remaining summer rolls. Serve with dipping sauce on the side. Store the summer rolls in a dish or , cover with a slightly damp paper towel and refrigerate until serving.
3. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

Variations:

• Any combination of shredded vegetables and leafy greens can be used. I like shredded zucchini, raw shredded beets, pea tendrils, sprouts etc.
• Shredded chicken, smoked turkey, or cooked shrimp can be added. 

Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup mixed fresh herbs- choose your combination: dill, parsley, mint, chive, scallion
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, laddle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatuala, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Variations

• Add smoked salmon or smoked trout to your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or pesto.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella nd parmasan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

This delicious vegetable dish is from my favorite cookbook Six Seasons by Josh McFadden. I've made a few changes to the directions, but it is still his lovely salad. I suggest you get this book so you can enjoy many more seasonal recipes. 

Serves 4
 
2 cups cooked farro
½ pound carrots, peeled
½ pound small radishes, cut in half
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ large red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil

Preheat oven to 375°

1. Cut the peeled carrots into small chunks-I like to cut mine on the biased, abour 1/2 inch thick. Toss the carrots and radishes with a small glug of olive oil, the chile flakes,1 teaspoon salt, and a few twists of black pepper. Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes. Let cool slightly.
   
   
2. Place the ricotta, ½ teaspoon of kosher salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the side if needed. The mixture should get creamy. Taste and adjust seasoning-you may want to add more olive oil as you should be able to taste it.
   
   
3. Cut the apricots in half. Slice the onion very thin and place it in a small bowl. Cover it with cold water. Pile the roasted carrots, farro, and apricots into a bowl. Season the vegetables with the vinegar and toss. Taste and add more salt or chile flakes. Add the parsley leaves, drained onion, pistachios and toss well. Taste again and adjust with more salt, chile flakes or vinegar. Finish by tossing with ¼ cup extra-virgin olive oil.
   
   
4. Spread the whipped ricotta onto 4 plates or a platter in a nice schmear. Distribute the salad on top of the whipped ricotta, dress with the crumbled ricotta salata, finish with another thread of olive oil, and serve.