A Trio of Deviled Eggs

Tuscan White Bean Soup
  1. 2 tablespoons butter
  2. 1 medium onion, finely diced (about 1 cup)
  3. 3 medium carrots, chopped
  4. 3 ribs celery, chopped
  5. 1 clove garlic, minced on a microplane grater
  6. 1/2 teaspoon dried red pepper flakes
  7. 1 quart homemade or low sodium canned vegetable broth
  8. 2 (15 ounce) cans white beans (cannellini or great northern) or white beans soaked over night
  9. 6 sprigs fresh oregano
  10. 3 to 4 cups roughly chopped kale or baby spinach
  11. salt and freshly ground pepper, to taste
  12. Parmesan Reggiano for serving
  13. Crusty sourdough bread for serving
  1. Heat butter in a large dutch oven over medium. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned (about 3 minutes). Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant (about 1 minute). Add vegetable broth, beans and their liquid, oregano stems. Increase heat to high, and bring to a boil. Reduce to a simmer, add kale/spinach, cover and cook for 15 minutes.
  2. Discard oregano stems. Season to taste with salt and pepper.
  3. Ladle into bowls, sprinkle with reserved Parmesan Reggiano and serve with crusty toasted bread.
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Roasted Grape and Olive Crostini

Roasted Grape and Olive Crostini
Yields 12
  1. 2 tablespoons olive oil
  2. 1 cup grapes, seedless
  3. 1 cup olives, pitted
  4. 1 ½ teaspoon finely chopped fresh rosemary
  5. Salt
  6. Red pepper flakes, to taste
  7. About 12 baguette slices, toasted
  8. ¾ cup ricotta
  1. Heat the oven to 400 degrees F. Combine olive oil, grapes, olives, 1 tsp. rosemary, salt and red pepper flakes in a baking dish. Roast until grapes are wilted and leaking juices, about 35-55 minutes, rolling ingredients around a few times during roasting.
  2. Slather toast with ricotta, and then heap each with grapes, olives and their pan juices.
  3. Finish with remaining rosemary.
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Roasted Tomatillo and Serrano Pepper Guacamole

Roasted Tomatillo and Serrano Pepper Guacamole
  1. 3 tomatillos, husked and rinsed
  2. 2 fresh serrano chiles, stemmed
  3. 1/4 cup finely chopped fresh cilantro
  4. 1 clove garlic, minced
  5. Juice from 1 lime
  6. 1/2 small red onion, finely chopped
  7. Salt and black pepper, to taste
  8. 3 ripe avocados
Homemade Corn Chips
  1. 1 package corn tortillas (about 12)
  2. Vegetable oil
  3. Salt and pepper, to taste
  1. Preheat broiler. Broil tomatillos and serrano peppers in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more. Place charred tomatillos, serranos, cilantro, minced garlic and lime juice in a mixer and blend until smooth.
  2. Pit and peel avocados. Add avocados and tomatillo mixture to a large bowl and mash until incorporated but still chunky. Stir in diced onions, salt and pepper to taste. Place in serving bowl.
  3. Top guacamole with pepitas, cojita cheese, or in season fruit. Serve with homemade chips.
Homemade Chips
  1. Cut tortillas into 6 pieces each. Toss with oil, salt and pepper. Bake in a 350 degree oven for 7 minutes. Flip tortillas over and bake another 7-10 minutes.
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Chinese-Style Chicken in Lettuce Cups

Chinese-Style Chicken in Lettuce Cups
  1. 1 pound ground chicken
  2. ¼ cup fresh basil leaves, chopped
  3. 2 tablespoons soy sauce
  4. 2 tablespoons fresh lime juice
  5. 2 garlic cloves, chopped
  6. 1 jalapeno chile, chopped
  7. 1 teaspoon sugar
  8. 1 teaspoon chili-garlic sauce or hot pepper sauce
  9. 1 tablespoon Asian sesame oil or vegetable oil
  10. Boston lettuce leaves
  1. Combine first 8 ingredients in bowl and stir to blend.
  2. Heat oil in medium skillet over high heat. Add chicken mixture. Sauté until cooked through, breaking up with the back of fork, about 4 minutes. Transfer chicken mixture to bowl in center of platter. Arrange lettuce leaves around. Roasted peanuts, chopped green onions and chili sauce can be used for garnishes.
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Roasted Vegetable Salsa

Roasted Vegetable Salsa
  1. 5-6 ripe tomatoes
  2. 2 jalapeño peppers
  3. 2 red bell peppers
  4. 2 red onions
  5. 2 cloves garlic
  6. ¼ cup cilantro
  7. 2 tablespoons olive oil
  8. salt and pepper, to taste
  9. Juice from 1 lime
  10. 2 tablespoons cider vinegar
  1. Preheat oven to 425 degrees.
  2. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down.
  3. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like.
  4. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips.
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Publican’s Mussels in Sour Beer

Publican's Mussels in Sour Beer
  1. 1 tablespoon of butter
  2. 1 tablespoon of sliced celery
  3. 1 tablespoon of sliced garlic
  4. 1 tablespoon of sliced shallot
  5. 1 fresh bay leaf
  6. 1 teaspoon of picked thyme
  7. ½ teaspoon of chili flake
  8. 2 pounds of mussels
  9. 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets)
  10. 2 tablespoons of butter
  11. 2 tablespoons of chopped celery leaf
  12. 1 tablespoon of lemon juice
  13. Salt and pepper to taste
  1. 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.
  2. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.
  3. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.
  1. Courtesy of Cheers to the Publican cookbook.
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Broccoli, Cheddar and Wild Rice Fritters

Broccoli, Cheddar and Wild Rice Fritters
  1. 3 large eggs, lightly beaten
  2. 1 teaspoon kosher salt
  3. Freshly ground black pepper
  4. 2 cups cooked wild-rice blend or other leftover rice
  5. 1 cup finely chopped parcooked broccoli florets, cooked
  6. 2 scallions, finely chopped
  7. ¾ cup coarsely grated sharp cheddar
  8. Butter and olive oil, for frying
  1. Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
  2. Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
  3. Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
  4. Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
  1. From Smitten Kitchen Everyday cookbook
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Fresh Corn Cakes with Crab and Tomato Salad

Fresh Corn Cakes with Crab and Tomato Salad
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
  1. Recipe from Food 52: Mighty Salads cookbook
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Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
  1. From Modern Potluck by Kristin Donnelly
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Butternut Squash Hummus

Butternut Squash Hummus
  1. 1 1/4 pounds butternut squash, peeled and 1-inch-diced
  2. 3 tablespoons good olive oil
  3. 1 teaspoon ground cinnamon
  4. Kosher salt and freshly ground black pepper
  5. 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
  6. 1/2 cup plain whole-milk Greek yogurt
  7. 1/4 cup tahini (sesame paste)
  8. 1/3 cup freshly squeezed lemon juice (2 lemons)
  9. 4 teaspoons minced garlic (4 cloves)
  10. 1 teaspoon Sriracha
  11. Pure Grade A maple syrup, for serving (optional)
  12. Toasted pita bread, for serving
  1. Preheat the oven to 400 degrees.
  2. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
  3. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
  1. From "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. All rights reserved.
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