YieldMakes 6 servingsIngredients2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces1/4 cup extra-virgin olive oil1/2 cup finely chopped red onion1/2 cup finely chopped red bell pepper1/4 cup fresh lemon juice3 tablespoons chopped fresh oregano2 tablespoons chopped fresh mint2 teaspoons salt3/4 teaspoon ground black pepperPreparation Steam potatoes just until tender, about 10 minutes.Transfer potatoes to large bowl.
YieldMakes 8 servingsIngredients8 bacon slices, coarsely choppedMelted butter (if needed)Crackling Corn Bread2 cups chopped celery1 cup finely chopped white onion1 cup pecans, toasted, chopped3 tablespoons chopped fresh sage3 large eggs1 1/4 cups canned low-salt chicken brothPreparation Preheat oven to 425°F.Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed).
Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes.Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage.
Season dressing to taste with salt and pepper.Arrange tomatoes on platter.
YieldServes 6Ingredients1 pound boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces1 pound sweet potatoes,quartered lengthwise and cut crosswise into 3/4-inch pieces1 tablespoon white-wine vinegar2 tablespoons Dijon-style mustard1/4 cup olive oil1/4 cup finely chopped onion1/4 cup finely chopped red bell2 tablespoons finely chopped sweet gherkinPreparation In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.Transfer the potatoes to a bowl and let them cool.
Brush both sides of portobello mushrooms with 1/3 cup olive oil.Place whole mushrooms and whole red bell peppers on grill rack.
YieldServes 4Ingredients3 tomatillos, husked, quartered1/3 cup (lightly packed) cilantro5 tablespoons fresh lime juice1 teaspoon chopped jalapeño chili1 garlic clove, peeled6 tablespoons vegetable oil1/2 cup finely chopped green onions2 1/2 cups chopped romaine lettuce2 cups chopped green cabbage3/4 cup chopped seeded tomatoes3/4 cup chopped peeled jicama3/4 cup fresh corn kernels1 avocado, pitted, peeled, diced1/4 cup feta cheese, crumbledCorn tortilla chips (optional)Preparation Puree first 5 ingredients in blender.Pour into medium bowl.
Let stand 30 minutes to soften porcini mushrooms.Using slotted spoon, transfer porcini to work surface.
YieldServes 6Ingredients1/3 cup olive oil1/4 cup red wine vinegar1 tablespoon Dijon mustard1/2 cup chopped fresh chives or green onions6 cups mixed baby lettuces1 cucumber, peeled, seeded, diced1 cup diced peeled jicama1 cup diced red bell pepper1 cup seedless grapes8 large mushrooms, slicedPreparation Whisk first 3 ingredients in small bowl until blended.Season dressing to taste with salt and pepper.
YieldServes fourIngredients30 ml (2 tablespoons ) Chinese sesame-seed paste40 ml (2 tablespoons plus 2 teaspoons) light soy sauce30 ml (2 tablespoons ) rice-wine vinegar2 tablespoons finely diced ginger4 cloves garlic, crushed30 ml (2 tablespoons ) superfine sugar120 ml (1 / 2 cup) Asian sesame oilPreparation In a bowl mix the sesame paste and soy sauce together.Add the vinegar and, while stirring, add the ginger, garlic and sugar.
YieldMakes 6 servingsIngredients2 large red bell peppers, halved lengthwise, seeded2 large yellow bell peppers, halved lengthwise, seeded2 large orange bell peppers, halved lengthwise, seeded5 tablespoons olive oil, divided6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)6 tablespoons cold water1 small garlic clove, chopped1 1/2 4.5-ounce bags mesclun salad1 1/2 tablespoons Sherry wine vinegarKalamata olives (optional)Preparation Preheat oven to 425°F.
Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill.Toss to blend.
YieldMakes about 1 cupIngredients1 1/2 tablespoons cornstarch3/4 teaspoon dry mustard1 teaspoon sugar1/2 teaspoon salt1 cup well-shaken low-fat buttermilk1 large egg1 1/2 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oilPreparation Whisk together cornstarch, mustard, sugar, salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth.Cook over moderate heat, whisking constantly, until mixture reaches a simmer, then simmer, whisking constantly, until thickened and custardlike, 4 to 6 minutes.
Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total.Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain (pappadam will crisp as it cools).
Zest: Food and Drink
Dress a fresh salad with a light, homemade poppy seed dressing.(Photo by Carolyn Jensen)
Poppy seed salad dressingRefrigerate up to two weeks.