Baby Salad Greens With Sweet Potato Croutons and Stilton

By MARTHA ROSE SHULMAN

Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses that work for this salad are goat cheese and feta.

For the salad:

1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice

1 tablespoon extra virgin olive oil

1 6-ounce bag baby salad greens

1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives

2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)

For the dressing:

1 tablespoon fresh lime juice

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1 small garlic clove, minced

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1/4 cup buttermilk

1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.

2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.

3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.

4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

Yield: Serves 4

Advance preparation: You can steam the sweet potatoes and make the dressing several hours ahead.

Shopping List Spoon

Risotto With Pear, Pecorino, and Balsamic Vinegar

Goose
pecorino cheese
Carnaroli rice (or arborio)
1 pear

2 (12-ounce) hanger steaks

2 juniper berries
8oz bacon
3 cans red beans
lard
prosciutto (if pizza)

O'Marsh's
Red wine
1 medium red cabbage
1/2c raisins
orange
blackberry jam
ricotta cheese
2c brussels sprouts
3cans red beans drained
2 ancho chilies
2 parsnips
2 carrots
2 celery ribs
1 med zucchini
1 yellow squash

Vegetarian Red Bean Stew

Vegetarian Red Bean Stew
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By Mary Sue Milliken and Susan Feniger

INGREDIENTS:

• 1/3 cup olive oil
• 1 1/2 medium white onions, diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, crushed
• 3 cans red beans, drained
• 1 quart water or vegetable stock
• 2 ancho chiles, wiped clean, stemmed, seeded and lightly toasted*
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 2 medium carrots, peeled and cut into 1/2-inch chunks
• 2 celery ribs, peeled and cut into 1/2-inch chunks
• 1 medium zucchini, trimmed and cut into 1/2-inch chunks
• 1 medium yellow squash, trimmed and cut into 1/2-inch chunks

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with the salt and pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.

Add the beans, water, toasted anchos, parsnips, and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the celery, zucchini and yellow squash. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Taste stew and season with salt and pepper as necessary.

*Dried chiles such as anchos are lightly toasted just to soften and develop flavor but never to blacken. Place over a low gas flame or on the grill and heat a few seconds on each side, just until soft.

Adapted by StarChefs.com

Yield: 4 to 6 Servings

Round Out the Meal:
Serve with Spinach Salad with Limed Pepitas and Pomegranate(recipe follows).

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Bohemia beer

Spinach Salad with Limed Pepitas and Pomegranate

• 1/2 cup pepitas or pumpkin seeds, raw and unsalted
• 2 Tablespoons lime juice mixed with 1/2 teaspoon salt
• 1/2 large jicama, peeled
• 3/4 pound baby spinach, washed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup crumbled feta
• 1/2 cup pomegranate seeds

In a small, dry frying pan over medium heat, toast the pepitas until golden brown. Remove from heat, add the lime juice, and shake vigorously. Cook, shaking often, until the pan is dry and cool.

Slice the jicama into 1/8-inch slices and then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. Whisk the salt, pepper, vinegar, and olive oil together in a small bowl and drizzle over the salad. Add the pepitas, feta, and pomegranate seeds and toss well. Serve immediately.

Lavender Chicken With Barley Risotto

Lavender Chicken With Barley Risotto
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By Jesse Llapitan

INGREDIENTS:

• 4 boneless chicken breasts
• 4 Tablespoons dry lavender
• 6 Tablespoons pumpkin blossom honey
• 1 Tablespoon lemon zest
• 1 Tablespoon orange zest
• Juice of 1 lemon, divided
• 6 Tablespoons extra virgin olive oil, divided
• 6 cups chicken broth, divided
• Salt and pepper
• 8 Tablespoons unsalted butter, divided
• 3 cloves garlic, chopped
• 2 cups barley
• 1 cup Grana Padano Cheese
• 1 cup basil, chopped (Chef Llapitan prefers baby opal basil.)

METHOD:

In a bowl, toss together the chicken with the lavender, honey, lemon and orange zests, and the juice of half a lemon. Heat 2 Tablespoons oil in a skillet over medium high heat. Sear each breast for 3 to 5 minutes per side, or until cooked through. Remove to a plate with a paper towel.

Return skillet to low heat. Add ¼ cup chicken stock and whisk in 4 Tablespoons butter. Season to taste with salt and pepper. Reserve.

Heat 2 Tablespoons oil in a medium sauce pot over medium heat. Add garlic and barley. Cook for 1 to 2 minutes, stirring with a wooden spoon to coat the barley with oil. Add the remaining broth, 1 cup at a time, constantly stirring. When barley is tender and not chewy, add cheese and remaining butter. Season with salt and pepper. Keep warm.

Serve ½ cup risotto per plate. Top with a breast of chicken. Sprinkle with basil, remaining oil and remaining lemon juice. Drizzle the sauce around plate.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With assorted mixed lettuces, dried cranberries and champagne vinaigrette.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Napa Valley Chardonnay (Chef Llapitan's favorite is the Cake Bread Cellars 2002 Reserve).

Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese

Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese
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By Missy Robbins

INGREDIENTS:

• 1 pound fresh spaghetti
• Salt and pepper
• 8 ounces bacon, julienned
• 2 Tablespoons olive oil
• 2 cups Brussels sprouts, julienned
• 1 cup chicken broth
• 2 Tablespoons butter
• ½ cup ricotta cheese

METHOD:

Bring a large pot of salted water to boil. Add the pasta and cook for 1 to 2 minutes until tender.

Meanwhile in a large saucepan over medium heat, render the bacon until crispy and set aside. Add the oil. Add the Brussel sprouts and quickly saute. Add the pasta, chicken broth and 1 cup of the pasta water. Cook over low heat for about 2 minutes. Remove from the heat and toss in the butter. Add the reserved bacon and toss. Season with salt and pepper.

Divide among 4 warmed plates and top each portion with a dollop of ricotta.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With a crisp green salad.

Kid Friendly:
Substitute petite peas instead of the Brussel sprouts.

Wine Pairing:
An Italian white such as the 2004 Lagrein Rosato

Grilled Hanger Steak With Red Cabbage Confit

Grilled Hanger Steak With Red Cabbage Confit
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By Frank Brunacci

INGREDIENTS:

Hanger Steak:
• 1/4 cup olive oil
• 1 Tablespoon lemon juice
• 2 Tablespoons red wine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (12-ounce) hanger steaks

Red Cabbage Confit:
• 2 Tablespoons butter
• 1/2 medium head red cabbage, core removed and leaves finely shredded, about 7 cups
• 1 cup finely chopped onion
• 1/2 cup raisins
• 5 crushed black peppercorns
• 2 juniper berries
• Bouquet garni (parsley sprigs, thyme sprigs and a bay leaf tied in a bundle with butcher's twine), optional
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 1/3 cup grenadine, optional
• 1 (3-inch) piece orange zest
• 2 Tablespoons blackberry jam

METHOD:
Preheat grill or broiler. Combine olive oil, lemon juice, red wine, salt and pepper in a resealable plastic bag. Marinate steaks at room temperature for 20 minutes (or up to 24 hours in the refrigerator) while you prepare the red cabbage confit.

Melt butter in a large, deep skillet over moderately high heat. Add the shredded cabbage, onion, raisins, black peppercorns, juniper berries and bouquet garni and cook and stir until cabbage is wilted, about 10 to 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat to medium and cook until liquid is reduced and cabbage is tender and glazed. Remove the bouquet garni and orange peel. Season cabbage with salt and black pepper to taste. (Keep warm while steaks cook.)

Remove the steaks from the marinade. Season with kosher salt and pepper. Grill the steaks on a lightly oiled rack for about 5 minutes on each side for medium rare. Remove from the grill and let the meat rest for 5 to 7 minutes. Slice the hanger steaks against the grain and serve with the cabbage.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:
With celery root and potato puree.

Kid Friendly:
This recipe is kid friendly!

Wine Pairing:
A spicy, not-too-full-bodied red such as the Cline Cellars "Red Truck" 2003, a good value blend from California.

Crunchy Granola

Crunchy Granola
Time: 40 minutes

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews.
1 cup dried unsweetened shredded coconut, optional
1 teaspoon ground cinnamon, or to taste
Dash salt
1/2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit, optional.

1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

Shopping List Banana

O'Marsh
3 ripe tomatoes
8oz tuna in olive oil
red bell pepper
red onion
jalepneo
2 heads broccoli
leek
lots of parsnips
1 cup diced pears
1 cup heavy cream
1 pint cream

Goose
4 8oz chicken breasts
pumpkin (3lb)

Roasted Pumpkin Soup

Roasted Pumpkin Soup
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By Vicky McCaffree

INGREDIENTS:

• 3 pound sugar pumpkin or small pumpkin, halved and seeded
• 3 Tablespoons olive oil
• 1 ½ cups onion, chopped
• 1 large leek, white part only, sliced
• 1 small parsnip, peeled and chopped
• 1 bay leaf
• 2 large thyme sprigs
• 1 whole clove
• 6 cups chicken stock
• 1 Tablespoon sherry vinegar
• 1 cup heavy cream
• Salt and fresh ground pepper, to taste
• ½ cup toasted pumpkin seeds, hulled

Method:
Preheat oven to 400°F. Lightly rub the cut side of the pumpkin with olive oil and place cut side down on a baking sheet. Bake about 50 minutes or until fork tender. When cool enough to handle, scoop out the pulp. There should be about 4 cups.

In a medium saucepan heat the olive oil over medium low heat and add the onions, leek and parsnip and cook until soft. Add the pumpkin, herbs, spices and stock and bring to a boil. Reduce to a simmer and cook about 20 minutes.

Puree soup in a blender and return to the pan. Add sherry vinegar and cream. Simmer for about 5 minutes and season to taste with salt and freshly ground pepper. Garnish with toasted pumpkin seeds.

Yield: 6-8 Servings

Round out the Meal:
With peasant bread and a watercress salad with dried cranberries and pumpkin seeds for a vegetarian dinner. For a heartier meal, serve a charcouterie plate with a variety of salamis and cheeses.

Wine Pairing:
A nutty wine such as the Lustau "Peninsula" Palo Cortado Sherry

Chicken With Soy Sauce Braised Eggplant and Broccoli

Chicken With Soy Sauce Braised Eggplant and Broccoli
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By Greg Johnson

INGREDIENTS:

• 4 Tablespoons extra virgin olive oil
• 1 medium eggplant, medium diced
• 1 red onion, medium diced
• 5 cloves garlic, sliced
• 1 jalapeno, sliced
• 2 heads broccoli, cut into small florets
• Salt and pepper
• 1 cup water
• 2 cups soy sauce
• 4 8-ounce chicken breasts
• ¼ cup pine nuts

METHOD:

Preheat oven to 350°F. Heat 2 Tablespoons oil in a large skillet over high heat. Add the eggplant and cook until browned. Reduce the heat to medium. Add the onion, garlic and jalapeno, and sweat until tender. Add the broccoli and season with salt and pepper. Add the water and cook for 5 minutes. Add the soy sauce and cover.

Heat the remaining 2 Tablespoons oil in an ovenproof skillet. Add the chicken and sear. Finish in the oven, about 20 minutes.

When broccoli is tender, remove the cover and reduce the liquid. (The vegetables should be completely soft.) Sprinkle with the pine nuts, salt and pepper. Serve with the chicken.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed rice.

Kid Friendly:
Omit the jalapeno.

Beverage Pairing:
A Sapporo Lager.