Being a Vegan is Easy?

Well, my recipe for Quinoa Tabbouleh is, anyway!

 

When likeminded professional foodie, John Tanasychunk (of The Sun Sentinel) talks, hungry people listen. He wrote about “The Vegan Poet” and her upcoming appearance in a Broward County library. About 200 people showed up. I know it’s a bad pun, but Holy Cow!

As a cookbook author myself, I can’t afford to ignore how popular vegetarian/vegan lifestyles are becoming. Sublime Restaurant is a smashing success in my home base of Ft. Lauderdale, on the periphery of every savvy South Florida diner. In fact, veganism is such a lingering hot topic that when I started my food blog in 2009, I was encouraged by other bloggers to climb aboard the vegan train and try for the astonishing number of followers they seemed to have over us meat eaters.

 

Well, I said then “welcome to my uphill battle” and I still say it. As a meat lover on the same wave length as Anthony Bourdain (who dismisses veganism as “a first world phenomenon; completely self-indulgent), I still take note when I run into articles hypothesizing that climate change could present meat lovers with real problems by the year 2050. Read about it on Blisstree). So I looked to the Vegan Poet, aka Butteflies, for proof that becoming a vegan is easy.

 

Whether it is or it isn’t remains to be seen. Members of the audience were treated to a 9 minute clip of a documentary called Earthlings, which deemphasized our place in the food chain, and just about chastised those in the room who think farm animals belong outside. The disappointment was palpable; the notes takers with celiac disease and faulty gall bladders left their pages bank. It was easy to get the idea that most had come that day to learn about where to find vegan ingredients (the unusual stuff like agave syrup and tempeh), substitutions in lieu of dairy and meat products, and see if it was practical to give the lifestyle a try. If there hadn’t been food and plant based-hypoallergenic samples available (pictured here), I feel sure 90% of the audience would have walked out.

 

 

A fair number stuck around and paged through Butterflies’book. She’s a chef in New Zealand, currently touring the U.S. She’s got 6,000 followers on Facebook, and as someone who has worked very hard just to climb to 2,000 fans on the Nana Network, I can appreciate how interesting her subject matter must be to people. Her food that day had a super fresh, unprocessed taste. You could identify each and every herb from its Hari Krishna inspired spice rack, and there was also that comfort that subsequent heartburn was next to impossible.

 

I wrote this post so that my fans could have one-click access to some very good shortlists on how to stock up your vegan pantry: Here they are.

http://www.vegkitchen.com/tips/vegetarian-pantry/
http://www.mightyvegan.com/2011/08/09/my-10-vegan-pantry-essentials/

 

There’s also this cheat sheet/palm card I’ve typed up for you here:
• Nuts of all varieties
• Quinoa
• Chia seeds (for fiber)
• Oatmeal
• Dates
• Beans of all varieties
• Hummus
• Tofu
• Non diary milks (i.e. almond or soy)
• Nutritional yeast

 

And there’s my foolproof recipe for Quinoa Tabbouleh that functions almost like a currency among New Age eaters. I whipped this us last night and found that it has spot-on portions of the ingredients that make tabbouleh, tabbouleh: mint, parlsey, lemon juice, garlic….and the English cucumber that makes you feel special and refreshed just looking at its super-skinny, shrink-wrapped shape. Try it before September’s over—it’s National Yoga Month after all, and the enlightened eaters are more on our radar now than ever. Namaste, everyone.

Quinoa Tabbouleh

Quinoa looks like a grain, acts like a grain and tastes like a grain, but for all those gluten-free types, the good news is that quinoa is really a seed akin more to spinach and beets than to wheat. Using quinoa in tabbouleh is a brilliant way to add a bunch of protein to your salad.

MAKES 6 SERVINGS

1 cup quinoa

1 teaspoon coarse salt, divided
Juice from 1 large lemon, about 2 tablespoons
2 garlic cloves, peeled and minced
½ teaspoon yellow mustard
½ cup olive oil
½ teaspoon coarse pepper
1 large English cucumber, diced into ¼-inch cubes
1 pint cherry tomatoes, cut into quarters
4 to 5 green onions, thinly sliced, about ½ cup
½ cup chopped, fresh Italian parsley
½ cup chopped fresh mint

Place the quinoa into a saucepan. Add 1 ¼ cups water and ½ teaspoon salt. Bring to a boil. Reduce the heat to low, cover the pan with a lid and simmer until the water disappears and the quinoa is tender, about 10 minutes. Remove from the heat.

Whisk together the lemon juice, garlic and mustard in a small bowl. Slowly whisk in the olive oil. Season the dressing with ½ teaspoons salt and pepper.

Transfer the quinoa to a bowl. Stir in half of the dressing. Cover and refrigerate for at least 30 minutes (or overnight). Add the cucumbers, tomatoes, onions, parsley and mint to the quinoa. Toss with remaining dressing.

 

Best Side Dish for Alfresco Dining: It’s Gotta Be Potato Salad

If my cooking and catering background has taught me anything, it’s that summer represents two golden opportunities: (1) to do a lot of alfresco dining and (2) trade plenty of recipes, which summertime makes easy because it brings so many interesting people to the table. You may entertain an exchange student, somebody’s sweetheart or a visiting relative; these friends have different ways of preparing recipes you grew up with.  It’s always such a pleasant surprise to see colorful new versions of one of your family favorites at a pot luck or BBQ—“oh, you make it THAT way? Hmmm. I never thought of substituting that particular ingredient. Does going the extra mile make that much of a difference?”  Questions like these are really fun to pose between forkfuls, because the taste almost always gives you your answer.

When I began contemplating the best recipes for alfresco dining, I have to say that the first thing that came to mind was Greek Salad; simple, light and refreshing—yet somehow fulfilling enough to serve as a whole entrée, it’s a no brainer—but it’s just not universally loved enough. However, the bed of potato salad that is so often found at the bottom of a Greek Salad is, so I asked around for different takes on good old potato salad, and sampled—near pool sides, under Sycamore trees and on mountainside picnics—versions that ran a gambit of color from pink and red, to yellow, to flecked with the bright green of chives and dill.

It was the RomanianPotato Salad that intrigued me the most; I got the recipe from a friend of a friend who has traveled a good deal in Eastern Europe. Served to me straight out of the refrigerator, its coldness was the perfect complement to its ingredients and the mercury bursting temperatures outside. I loved the beets in it, and the way the sour cream melded with those and kidney beans to make the whole thing look so pink and creamy.  I made a note to serve it at my next Valentine’s Day luncheon, but hope to dish it up long before that; in the few steamy weeks of summer we have left, it’d be a cool and creamy reprieve.

Let me know what your favorite dish to fiddle with is, and I’ll post it to my blog. Do you have a killer roasted corn recipe, like to make bright purple coleslaw, or something else that’s incredibly out of the ordinary, yet supremely delicious? The hungry public wants to know—because we’re all looking for fresh ideas as well as refreshments on our next trip down the buffet line.

Hope to hear from you before the big Labor Day feast : )

Romanian Potato Salad

Serves 6

Prep Time: About 30 minutes

6 to 8 medium beets, scrubbed

1 small red onion, peeled and finely diced, about ½ cup

2 large russet potatoes, peeled and diced, about 3 cups

1 (12-ounce) can red kidney beans, drained

1 tablespoon sour cream

1 tablespoon sunflower oil

1 teaspoon coarse salt

1 teaspoon coarse ground black pepper

1 tablespoon chopped fresh parsley (optional)

In a large pan of water, boil whole beets and potatoes, skin on, for about 20 minutes or until soft. Remove to a platter, and peel the skin off both vegetables with a knife. Chop beets and potatoes into small pieces and place in a large salad bowl. Bring a pot of water to boil over medium high heat. Cook until soft, about 6 to 8 minutes.

Add the kidney beans to the salad bowl.

Peel and dice the onion. Add it to the salad bowl. Mix in the sour cream and sun flower oil and season to taste with salt and pepper. Garnish with parsley leaves.

Suggestion: You can substitute canned beets in this recipe. For a better presentation, choose a smaller salad bowl in order to tightly pack the salad; flip it over to create a potato salad mold and garnish with parsley leaves.

Notes from a Blue Ridge Locavore

http://www.christopherjmorgan.com/

Hi Friends! I am delighted to be back in the North Carolina Mountains for the summer.  After unpacking my bags, I made a run for the best farmer’s market in Boone, NC. They’ve got legendary vendors, offering everything from radishes the size of billiard balls to homemade strawberry-chocolate jam. I’ve included links to these locavores!” Gotta love that tongue twister! If Peter picked a peck of pickled peppers from the Watauga Farmers Market, they’d be lovingly canned into something you couldn’t get enough of—like Fire from the Mountain.   

Returning to this farmer’s market on Saturdays means I get to decorate my supper table with the region’s best. This is a recent display.

You’re looking at Soft Shell Crabs served on a bed of yummy collards, olive oil-poached salmon, slow roasted over herbs and cherry tomatoes, and an arranged grilled vegetable salad that featured eggplant, peppers, onions and locally grown tomatoes. Dessert was triple chocolate bread pudding, of course.

That same week, shopping locally meant dining on an herb rubbed organic chicken, raised humanely not 100 miles from home. I borrowed the recipe for Foolproof Rotisserie Chicken from the New Life Farm Stand and slow roasted it—the chicken really merits its very own blog entry and I promise you I’ll get to it soon. I simply wanted you to have this super easy, DEEPLY satisfying recipe on file for those lazy summer weekends ahead.  

What’s on the table tonight—in this insane locavore tour of Boone—is the Fresh Catch!

The purveyor was Carolina Beach Mobile Seafood. I couldn’t believe their selection. I mean talk about fresh! Some of them were still moving among an array of catfish, grouper and shrimp. The fish monger on duty offered me a sheet of paper as she was packaging up my treasure. I looked down and read the instructions on how to clean the crab.

“What? You don’t clean the crabs?” I asked a little nervously.

“No, Maam.”
Well OK then. Off I went.  

Dealing with my awesome haul of seafood later that night, I found that cleaning the first crab was a little scary, but by crab number six I was an old pro. I sautéed them in butter and olive oil and made a pan sauce with lemon, garlic and wine. I can’t begin to describe how good it was so I won’t even try.

But what I will do is describe the local food scene—you’ll need to know it, if you ever come to call. Among my favorites are Lulu’s Sweet and Savory—bread puddings to die for. I don’t know whether to be proud or ashamed, but I cleaned up with Lulu. It was only my first trip out, and already I’ve bought enough decadent bread puddings to fill one whole shelf of my freezer. I cannot wait to dig into one particular concoction that I bought there, featuring mushroom, rosemary and goat cheese.

Then there’s Cheryl Piraccie, offering samples of her home made jams. Check out the photo of this pair of Bella Rooster sweetness.

I’ve learned I cannot abide this life without her Chocolate-Strawberry Jam. Cheryl modestly compares it to Nutella, but Nutella has never tasted like this! I thought I’d hit the ceiling of euphoric foodie highs and then…well…I saw the roadside spring greens. There were bright collards and kale, dewy lettuce mixes and crisp garlic scapes. What more can I say? I see a lot of salads and sautéed greens in my family’s future.

My summer experience has begun and my taste buds are already on high alert. If you can’t get to the mountains of North Carolina, check out the websites of the farmers’ market vendors near you. Some of them ship! Share your farmers’ market finds and fresh recipes with the readers here. Post a comment or send along your thoughts to Jorj@Jorj.com. More to come!!

Foolproof Food Days are Here Again

Here’s to Healthy, Favorable Food: A Show-stopping Roasted Ratatouille! 

Recipe by Rose Hegele

Ratatouille has different meaning for different cooks. Some view it at a side dish for bread dipping, pasta on the side. Some like their ratatouille heaped ON TOP of rice or fettuccini, while still yet, many a home cook doesn’t feature pasta with this dish at all. Rose Hegele is one such cook. Her Roasted Ratatouille is gorgeous the way a centerpiece is gorgeous. She has surrounded a savory, herb encrusted mountain of fresh vegetables, with cute little New Potatoes, roasted to perfection in rosemary and olive oil. I think the French of Nice—where the tradition of ratatouille started millennia ago—would absolutely love it. As a carb lover, I was practically giddy when I saw Rose’s Roasted Ratatouille.

I was thrilled because I’ve had ratatouille every which way: served as sauce, served as a side, baked in an oven, slow cooked in a crock pot, painstakingly layered with ingredients that were set aside and roasted separately later on. My verdict? It’s all pretty darn good. Ratatouille fulfills the same sort of prophecy as pizza or truffles: good no matter what. But then Rose stepped things up with her version, and I think I fell in love with it—not just because it tasted spectacular—but because it looked so darn good.  Those New Potatoes forming a happy little ring around the ratatouille look so golden and delicious. When is Rose inviting me over? She should understand that this praise is high coming from a meat lover. I love chicken, beef, pork—love it all, and sometimes, I admit it, miss it in a ratatouille. But not this time.

So tell us what YOU think! Try making Rose’s Roasted Ratatouille at home. She allows a lot of creative license with the veggies and spices.  She skips the eggplant recommended in the recipe, and doubles up on zucchini and squash instead.  She was also looking for a little kick and added a pinch of red pepper flakes, not included in her formal recipe. That’s the cool thing about cooking. Nothing is written in stone—there are these little asides cooks share when they exchange recipes. Try this surprise ingredient if you remember. If you don’t, there’s always next time!

Like I said, ratatouille means many things to many people. For those of us who don’t know what it is, and think it’s just a darling Disney movie…well, I cry for them a little. Please forward this article along. Remind them that a Rose ratatouille by any other name would smell as sweet.        

About the recipe contributor:  Rose Hegele has had a passion for cooking and experimenting for over 40 years; her recent diagnosis of gluten intolerance and children’s experience with autoimmune disorders has changed Rose’s approach to eating. She hopes to share her flavorful, healthy food and improve the lives of all. 

Rose’s Roasted Ratatouille

Serves: 4 to 6

Prep Time: about 45 minutes, plus roasting time

1 large eggplant, peeled and cut into 1-inch cubes, about 3 cups
1 large zucchini, cut into 1-inch cubes, about 2 cups
1 medium yellow squash, cut into 1-inch cubes, about 2 ½ cups
½ pound fresh Baby Bella mushrooms, sliced, about 2 cups

1 whole marinated roasted red pepper, diced, about ½ cup

1 large red onion, peeled and diced, about 1 cup
1 tablespoon dried Italian herbs
4 tablespoons coconut oil, divided
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
4 medium garlic cloves, peeled and minced, about 1 tablespoon

1 tablespoon fresh thyme  leaves
½ pound fresh spinach leaves chopped, about 2 cups

2 to 3 tablespoons olive oil
8 ounces artisanal goat cheese, crumbled, about 1 cup (optional)

Directions:

Preheat oven 400.

Toss all the vegetables except the tomatoes with 3 tablespoons of the coconut oil. Sprinkle with salt, pepper and Italian herbs and toss to coat. Spread vegetables on a parchment lined cookie sheet. Place tin foil over vegetables.

In a separate bowl, toss the tomato halves with remaining (1 tablespoon) coconut oil, thyme and garlic and spread out on a smaller parchment lined cookie sheet. Roast about 30 minutes, tossing every 15 minutes. Check for doneness and cook 5 to 10 minutes more if needed.

Remove roasted tomatoes to a bowl and mash with a potato masher. Add tomatoes and spinach to roasted vegetables. Toss to coat with olive oil. 

Garnish ratatouille with goat cheese.

*To prepare this recipe as pictured, prepare Roasted New Potatoes to surround the entrée:

Roasted New Potatoes

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters

2 tablespoons olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
Salt and freshly ground pepper

Preheat oven to 450°F.

Place potatoes into a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

 

I Had a Midsummer Night’s Dream…

About Revisiting my Favorite Recipes for the Perfect Summer Solstice Party

The days are getting longer and home improvement shops are rolling out the outdoor pavilion sets. You know the ones—they have dreamy names like “Garden Oasis Gazebo”. Admit it! It’s fun to check out the plush cushions on the wicker patio stuff, and peek into hibachis where fake corn and steak adorn the grill. I like to picture a summer get together with guests roaming my backyard in cottony dresses, kids capturing lighting bugs, and happy campers of all ages queuing up at my buffet.

Though Memorial Day weekend is right around the corner, I can think of an even better date, further out, for a grand summer party: the summer solstice, on June 20th. It’s the longest day of the year, and appeals to Extreme Party Planners the world over. As I planned my party, I focused my eyes (and taste buds) on Scandinavia, plenty inspired to sit down and create my own summer solstice party on Pinterest.

Did I Pique Your Pinterest?

You’ll see when you visit my newest pinboard, that I’ve given myself over to the idea of seafood. The Scandinavians got it right. Picture it: salmon, lobster, lightly roasted vegetables—loads of starchy, wonderful potatoes coated in enough fresh dill, you’d swear it was lawn clippings and not just an abundance of herbs on the table. It would have been good to be a Viking! Roasted Fingerling Potatoes Topped with Smoked Salmon and Dill were the first appy to pop into my head. Please let me know if they land somewhere in your summer buffet.    

Summer Solstice Menu; All Oldies But Goodies!

For the entrée. How about making LOBSTER the Maine Event? Click the punny link to read my personal experiences signing a FedEx receipt for still alive, still squirming crustaceans. I know that lobster is a tall order in the present economy—so if you want to save, or just spare your guests from those small hammers and bibs, this is your next best thing: the Barbecued salmon hoagie. You’re going to fall in love with it the minute you see it—and it absolutely must be served with Chili roasted corn on the cob with lime cream. Serve Rosemary Baked Potatoes as one side, and Six veggie slaw with tarragon as the other; it’s the crisp, cool counterpart to what’s hot.

Dessert has to be light, creamy (a difficult juxtaposition in food, I know) and make you hum along to Billy Ocean’s Caribbean Queen. I’ve gotten compliments on my trifles, and the Tropical trifle is among the best in my trifling repertoire.

Simple Moonrise Parties in Lieu of the Bigger Bashes

I wouldn’t worry too much about dessert if the drinks offered at your party are cool in every sense of the word. I’m serving  Bourbon minted tea, which brings me round to describing what one of my readers shared with me recently. She serves this beverage during her moon rise parties—small gatherings that involve she and her husband, a few friends and a toast in the hour or two before dusk, when the moon looks like a bouncy bluish ball in the sky. I like to picture this friend in a white deck chair, glass in hand, enjoying the remains of the day. Please bookmark these published Moon rise times for the summer months ahead.

Enjoy them all! Summertime is a celebration of new beginnings and vitality!  Walk barefoot through the grass, my friends!      

It’s a Foolproof Food Day!

That means I step aside and let a guest poster regale us with tales from his or her kitchen! I hope you will test and enjoy Jessica’s Roasted Vegetable Couscous Salad. I look forward to reading your comments, left on this site and on my Facebook wall, viewed daily by tons of hungry Nanas. That’s it. Back to you, Jessica!

How a Roasted Veggie Salad I Made on the Fly Turned Out to Be More Than Magical
By Jessica Kettler

After a food-filled weekend spent around the TV with friends, all I wanted was a big plate of vegetables. But of course, when I asked the inevitable question to my husband, “Do you have any cravings for dinner this week?” his response was pasta.

Well….I was craving a big salad, so I figured I would try to combine the two to make us both happy! I had this big container of whole wheat couscous in my pantry, which I decided to start with, then do what I do best...merge and create! We ended up loving this salad so much I made a note to self to double the ingredients, so I can have leftovers for the week!

Think About This When You Shop for the Ingredients

I headed to the store and let the gorgeous produce section guide me through the ingredient list. Right before the checkout, I passed by a case of fresh mozzarella…and…presto, the idea started to come together! All I had to do was take great care in shopping for the olive oil and balsamic vinegar—because these are what really make the flavors in this dish. The link I just shared is a specialty olive oil place in Raleigh called “MidTown Olive Press” and that was where I bought the star ingredient for this dish. I usually reserve my good oils and vinegars for salads where you can really taste them, but the Tuscan Herb infused oil from MidTown seemed like a worthy gamble. We were pleasantly surprised at its impact on this recipe. All I can say is, WOW…did we ever end up happy!

Think About This When You Make the Dish

When you get around to viewing the complete list of ingredients, you’ll notice that a whole pint of pretty little cherry tomatoes, and other savory items to compliment them, go into this recipe. I can’t emphasize enough how important it is to stir the tomato mixture around a few times while it marinates to evenly distribute the amazing flavors. Promise me you won’t forget?

Why I Love this Recipe

It’s incredibly low fat! It’s loaded with roasted vegetables and spicy arugula. The couscous can easily be substituted with quinoa (which I did for myself, to satisfy a gluten free eating preference.)

Why My Husband Loves this Recipe:

Okay, his reasons fit on a bullet list:
• fresh mozzarella
• couscous
• spice
• and I should mention again, fresh mozzarella!
P.S. Instead of tossing arugula into this couscous salad, my husband chose to add a chicken breast. And he was a very happy man :)

About Jessica Kettler: She loves everything about cooking; her husband loves everything about eating! She writes about satisfying HIS meat-and-potatoes preferences with HER love of sprouts and quinoa. Welcome to the ultimate kitchen compromise! See it on her blog kettlercuisine.com

Jessica’s Roasted Vegetable Couscous

Serves: 4 as a side salad, or 2 as a veggie main dish
Prep Time: about 20 minutes, plus 30 minutes cook time

2 portabella mushroom caps, gills removed, cut into ¼-inch pieces, about 2 cups
1 red bell pepper, cut into ¼-inch pieces, about 1 cup
1 medium zucchini, cut into ¼-inch pieces, about 1 cup
1 medium yellow squash, cut into ¼-inch pieces, about 1 cup
½ red onion, cut into ¼-inch pieces, about ½ cup
3 tablespoons herb-infused oil, divided (feel free to substitute with olive oil)
Coarse salt and freshly ground black pepper
¼ teaspoon dried basil
1 pint cherry tomatoes, quartered, about 1 cup
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Pinch of crushed red pepper (optional)
1 cup plain whole wheat couscous
1 cup home made vegetable broth, or prepared low sodium vegetable broth
4 ounces fresh mozzarella, cubed, about ½ cup
1 bunch fresh arugula leaves, about 3 cups
1 tablespoon chopped, fresh basil

Preheat the oven to 400º

Place the vegetables onto a baking sheet lined with parchment paper and coated with cooking oil spray. Drizzle 1 tablespoon olive oil over the vegetables. Sprinkle with the salt, pepper and dried basil. Toss to coat. Roast for 30 minutes.

Place the cherry tomatoes into a small bowl. Pour the balsamic vinegar and 1 tablespoon olive oil over top. Season with salt, pepper and crushed red pepper. Stir until all the tomatoes are covered. Let sit for 25 to 30 minutes. Stir tomatoes every 5 minutes or so to help the flavors marry together.

Place the couscous into a medium pot with lid. Stir in the vegetable broth and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Bring the couscous to a boil over medium high heat. Cover the pot with a lid. Remove the pot from the heat and let sit for 5 minutes. Fluff with a fork to break up any clumps.

To assemble the dish, place a handful of arugula on a plate. Top with couscous and roasted vegetables. Top with mozzarella chunks and the cherry tomatoes with their dressing. Drizzle with additional oil and sprinkle with basil to make the flavors pop!

 

ThrowDown with an Extreme Party Planner!

Get A Fresh Take on Fork Tender Ribs and Creamy, Tangy Slaw
Food TV is in its 7th season of vetting contestants in the reality show FOOD NETWORK STAR. What’s interesting this year (and last) are the food bloggers. Last year’s champion Aarti Parti published a blog and this year, two of the contenders write about food for a living. Sunday nights, I enjoy tuning in. In fact the latest installment of FNS inspired me to challenge this week’s winner to a throwdown. Please don’t send me a cease and desist letter, Bobby Flay, but when I saw contestant Susie Jimenez’s recipe for tangy slaw and pork ribs, I had to put my hat into the ring with my own Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce. Susie’s BBQ is described as “spicy”, but I wonder if those flavors—which did manage to impress guest star Guy Fieri of Diners, Drive Ins and Dives—can begin to touch the way I do it…or the way WE do it, if you click on my recipe and learn how cider vinegar, dark molasses and good whiskey form a perfect union. Just pick up 6 pounds of baby back ribs to get started. I’m offering you a foolproof way to prepare moist, tender and never over-cooked ribs—which the panel of FNS judges are quick to wag a finger at!

Food TV Execs Have Good Taste! Would They Like My Slaw?
But I have to applaud those judges. Any Extreme Party Planner would…they settle for no less than EXTREME food—popular dishes that transcend the label of “classic” and shoot for something special. Those spicy pork ribs that won the admiration and respect of a large crowd for the 4th of July challenge were accompanied by a slaw…but not just any slaw…a tangy slaw. My dear readers, you can achieve “tangy” and so much more with a unique twist on Classic Cabbage and Carrot Slaw. How do I do it? Well, I start with the intention of making it good enough that it can be used as a condiment on your favorite BBQ sandwich or burger—or just enjoyed straight off the serving spoon after you’ve mixed your first satisfying batch. The real trick to it, I think, is in the tarragon vinegar, which sounds exotic, but is a popular Heinz product.

Finger Lickin’ Shortcuts
Another shortcut from the shelf? For this slaw, I like (ssh!) pre-packaged, pre-shredded veggies. Shredded broccoli and purple cabbage are great additions. Others include shredded bell peppers and a touch of sliced onion. For a Mexican spin (this is what FNS challenge winner Susie did), you can add thin strips of seeded jalapeno pepper, a sprinkle of lime juice and a dash of ground cumin, garnishing with fresh cilantro instead of parsley.

My own substitutions and sidebars on winning FNS dishes could take me into next week…which is good because I’ll be watching! These contestants have already been through so much, cooking for the whole cast and crew of Cougar Town, creating a gourmet dessert from a vending machine and repeatedly using breakfast, lunch and dinner as a canvas to get their culinary points of view across. If you’re a fan of Food Network Star and see something that didn’t quite “speak to you” on that porcelain 8-inch diameter dinner plate of a canvas, write to me! I’ll spin the plate and put an extreme partier’s spin on things—and I think you’ll be surprised at how chic & cheap that plate can be! Write to me for fresh traditions served up daily, or just leave a comment on my wall about who you’re rooting for!

Classic Cabbage and Carrot Coleslaw

Servings: 6 to 8

Preparation Time: 20 minutes plus refrigeration

1 (2-pound) head green cabbage, shredded (about 6 to 8 cups)
2 large carrots, shredded (about 1 cup)
½ cup mayonnaise
2 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 teaspoon celery seed
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Place the shredded cabbage and carrots into a large bowl.
Stir together the mayonnaise, vinegar, sugar and celery seed. Season with salt and pepper.
Pour the sauce over the cabbage and toss to coat. Cover and refrigerate for at least 1 hour. Garnish with fresh chopped parsley.

Arranged Salmon Salad with Chinese Five Spice Vinaigrette

When you are asked to bring a dish for a pot luck supper, or to drop off a dish for a neighbor or friend in need, think beyond the casserole. An arranged salad offers flexibility, allowing diners to pick and choose from a platter filled with an abundant supply of veggies, fish and hard boiled eggs. A sprinkling of fresh herbs and spicy vinaigrette create a hyper flavor experience everyone will enjoy.

Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 15 minutes to roast potatoes and about 10 minutes for salmon

1 ½ pounds (1 ½ -inch long) fingerling potatoes, about 15
2 tablespoons olive oil, plus ¼ cup for vinaigrette
1 teaspoon coarse salt
1 teaspoon coarse black pepper
½ pound medium fresh asparagus spears, about 16
1 pound fresh Brussels sprouts, trimmed, about 16
1 medium lemon juiced, about 3 tablespoons
1 large shallot, peeled and sliced, about 2 tablespoons
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon Miso paste
1 teaspoon Chinese Five Spice
1 (1-pound) salmon fillet
4 large eggs, hard boiled, peeled and cut into quarters
2 medium tomatoes, cut into wedges
2 tablespoons chopped fresh watercress

Heat the oven to 400°. Place the potatoes onto a baking sheet with lip. Toss with salt, pepper and 2 tablespoons olive oil. Roast until the potatoes are soft and golden, about 15 to 20 minutes.

Bring a pot of water to boil over high heat. Blanch the asparagus spears in the water until crisp tender, about 5 minutes. Transfer to an ice water bath to stop the cooking process. Place the Brussels spouts into the boiling water and blanch until soft, about 10 minutes. Transfer to an ice water bath.

Place the lemon juice, shallot, mustard, honey, miso and Chinese Five spice into a blender. With the machine running, pour in ¼ cup olive oil.
Place the salmon onto a baking sheet coated with vegetable oil spray. Brush 2 tablespoons of the vinaigrette over the fish. Roast until the fish remains rare in the center, about 8 minutes per inch of thickness.

Assemble the salad by placing the salmon in the center of a large platter. Arrange the potatoes, asparagus and Brussels sprouts around the salmon. Place hard boiled egg slices and tomato wedges alongside. Sprinkle with watercress and additional coarse black pepper. Drizzle the remaining vinaigrette over the top.

Heirloom Tomato, Fresh Mozzarella, and Grilled Eggplant Salad topped with Diced Hardboiled Egg Garnish

This dish is based on traditional Caprese salad that combines fresh mozzarella, ripe tomatoes and basil. The addition of grilled eggplant adds heartiness to this version. Gremolata is a garnish that combines lemon zest, garlic and parsley. To kick up our salad even higher, I added chopped egg to the gremolata. The result is a kissin’ cousin salad to the Caprese that’s just delicious served at room temperature where the flavors meld together.

1 (1-pound) eggplant, sliced into ¼-inch rounds
2 tablespoons olive oil
Salt and freshly ground pepper
3 large heirloom tomatoes, cut into ½-inch slices
1 pound fresh mozzarella, cut into ½-inch slices
¼ cup fresh basil leaves
2 large organic eggs, hard boiled, peeled and chopped
3 large garlic cloves, peeled and minced, about 1 tablespoon
Zest of 1 medium lemon, about 2 teaspoons
2 tablespoons chopped fresh parsley
Olive oil
Balsamic vinegar

Brush the eggplant slices with olive oil and season with salt and pepper. Heat a grill pan over medium high heat. Grill the eggplant slices, in batches, turning once until golden and just soft, about 6 to 8 minutes. Cool to room temperature.

Assemble the salad on a large platter, alternating slices of tomato, eggplant and mozzarella. For the gremolata, place the chopped egg, garlic, lemon zest and parsley onto a board. Chop to combine the ingredients into a fine dice. Season with salt and pepper. Sprinkle the egg mixture onto the salad. Drizzle the dish with olive oil and a dash of balsamic vinegar. Grind fresh pepper over top. Serve at room temperature.

Note: You can assemble the salad in advance, without the garnish. Cover with plastic wrap and place into the refrigerator. Remove about 1 hour before serving. Just before you present the platter, top with the egg garnish, olive oil and balsamic. Finish the dish with the chopped egg garnish, olive oil, balsamic and pepper.

Servings: 8
Preparation Time: 20 minutes

Mesclun Salad with Brie Cheese, Candied Almonds, Fresh Sweet Cherries and Ginger Sesame Dressing

The variety of ingredients in this fresh salad are a visual splendor! The burst of flavor in each bite will make this dish a family favorite!

For the almonds
1 tablespoon packed light brown sugar
1 tablespoon organic unsalted butter
4 ounces sliced almonds, about 1 cup

For the dressing
Juice of 1 large orange, about 1/3 cup
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon dark sesame oil
1 tablespoon Dijon-style mustard
1 medium garlic clove, peeled and minced, about 1 teaspoon
Zest of 1 medium lime, about 1 to 2 teaspoons
2-inch piece fresh Ginger, peeled and grated, about 2 tablespoons
1 tablespoon chopped fresh cilantro
½ cup olive oil
2 tablespoons sesame seeds
A pinch of sea salt and a grind of fresh pepper

For the salad
8 ounces mesclun salad mix, about 10 to 12 cups torn
8 ounces fresh sweet cherries, pitted and halved, about 1 cup
8 ounces brie cheese, cut into ½-inch cubes

Heat the brown sugar and butter in a non stick fry pan over medium heat. Add the almonds. Use a spatula to coat the almonds in the sugar mixture. Cook until just golden, about 3 to 5 minutes. Pour onto parchment paper and cool to room temperature.

In a blender combine the orange juice, soy sauce, vinegar
Sesame oil, mustard, garlic, lime zest, grated ginger and cilantro. Pulse to emulsify. With the machine running, slowly pour in the olive oil. Add the sesame seeds and season with salt and pepper. Pulse just to combine.

Place the lettuce, cherries and brie cheese into a large bowl. Add the almonds. Pour enough dressing over the salad to just moisten the leaves.

Yield: Enough salad for 8 as a first course and 4 lunch sized portions
Preparation Time: 25 minutes
Cook Time: 3 to 5 minutes to cook the almonds

Sources and Substitutions
Fresh cherries are the best for this recipe. If they are not in season, you can substitute with strawberries, red grapes, or blood orange sections.

Grilled Eggplant Salad

This dish is as gorgeous as it is delicious. Easy to prepare and with enough staying power to hang out on your appy table, your guests will dig in with gusto!


2 to 3 tablespoons olive oil
2 large eggplants, sliced into ¾ -inch rounds
½ cup pine nuts, toasted
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Salt and freshly ground pepper
1 tablespoon balsamic vinegar


Heat a grill pan over medium high heat. Coat the pan with cooking oil spray. Drizzle the olive oil over the eggplant slices. Grill the eggplant in the pan in batches. The slices should be soft with grill marks, about 3 to 4 minutes per side. You may use additional oil and cooking oil spray as needed.

Arrange the slices on a large platter. Top with toasted pine nuts, goat cheese, basil and mint. Season with salt and pepper. Drizzle with balsamic vinegar.

Serve the dish at room temperature.

Yield: Enough for a crowd
Preparation Time: 5 minutes
Cook Time: 20 minutes to grill eggplants in batches

Grilled Romaine Hearts with Roasted Baby Tomatoes, Shaved Parmesan and Herbed Croutons with Lemon Garlic Vinaigrette

Here is an updated version of classic Caesar salad. The dressing is prepared with a bunch of garlic that is sweetened with aged Balsamic vinegar. Use the extra dressing to drizzle on poached fish or as a dipping sauce for crudités. Trust me, if you like Caesar – you’ll love this dressing!

For dressing:
10 whole garlic cloves
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 (2-ounce) tin anchovies, packed in oil, drained
Juice of 1 medium lemon (about 2 tablespoons)
¾ cup balsamic vinegar
½ cup olive oil, plus more as listed below
Salt and freshly ground pepper

2 pints grape tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano

1 (16-ounce) loaf French bread, cut into 1/2-inch cubes
1 teaspoon each dried oregano, dried basil, dried parsley, dried thyme
1 ounce Parmesan cheese, grated, about ¼ cup
2 tablespoons olive oil

1 large head romaine lettuce, washed and dried
1 tablespoon olive oil
2 ounces Parmesan cheese, shaved

To make the dressing, place the garlic cloves, mustard, Worcestershire, anchovies, lemon juice and balsamic vinegar into a blender. Pulse to emulsify. With the machine running, slowly pour in the olive oil. Season with salt and pepper.

Heat the oven to 350 degrees. Place the tomatoes onto a baking sheet with lip. Sprinkle with olive oil, dried oregano, salt and pepper. Bake until the tomatoes just begin to burst, about 10 minutes. Remove and cool to room temperature.

Place the bread cubes into a large bowl. Sprinkle with the dried spices and the grated Parmesan cheese. Drizzle with olive oil. Toss and place onto a baking sheet with lip. Bake at 350 degrees until the bread cubes are golden on the outside and soft on the inside, about 8 to 10 minutes.

Heat a grill pan over medium high heat. Cut the Romaine head into quarters. Brush the cut side with olive oil and place into the grill pan. Watch closely so the leaves do not burn. Brush the other side of the leaves with olive oil. Use tongs to turn the leaves. Both sides will have grill marks. The whole process will take only about 1 minute. Remove from the pan.

Assemble the salad by placing 1 grilled Romaine wedge onto a plate. Top with roasted tomatoes and croutons. Sprinkle the salad with just enough vinaigrette to moisten the leaves. Lay the Parmesan shavings over the top and serve with a grind of fresh pepper.

Serves: 4
Preparation Time: 20 minutes

Steak and Roasted Onion Salad with Poblano Pepper Vinaigrette

Steak, cooked to perfection is enhanced with sweet, roasted onions and spicy vinaigrette in this feisty main course dish.

1 (10 to 12-ounce) steak such as flank, strip or ribeye, pan sauteed or grilled to medium rare, thinly sliced

6 small white onions, peeled and halved
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh thyme leaves
1 medium clove garlic, minced (about ½ teaspoons)
Salt and freshly ground pepper

1 medium poblano pepper, roasted, peeled and seeded
½ small red onion, chopped (about ¼ cup)
Juice of ½ medium lemon, about 1 tablespoon
¼ pound fresh spinach leaves chopped, about 1 cup
2 tablespoons chopped fresh cilantro leaves
1 teaspoon honey
½ cup olive oil

2 large beefsteak tomatoes, chopped (about 2 cups)
4 ounces Blue cheese, crumbled, about 1 cup

Preheat oven to 450 degrees.
Place the onions onto a baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons each cilantro and thyme leaves and the garlic. Season with salt and pepper. Roast until golden brown about 10 to 15 minutes.

For the Vinaigrette:
Place the roasted poblano pepper, red onion, lemon juice, spinach leaves, 2 tablespoons cilantro, and honey into a blender or food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with salt and pepper.

Lay the steak slices onto a platter. Place a ring of chopped tomato around the edge of a large platter. Sprinkle the cheese over the top of the tomatoes. Top the steak with roasted onion. Drizzle the platter with just enough of the poblano vinaigrette to moisten the dish. Serve additional dressing on the side.

Servings: 4 to 6 as a main course.
Preparation Time: 30 minutes
Cooking time: 10 to 15 minutes for onions depending on size