Side Salad

My husband has recently explained the infinity symbol to my son, telling him it is the biggest number. So now, when he wants to tell you some thing is really big or really wonderful, my son uses "the symbol". Tonight, he gave this salad "the symbol thumbs-up".

Cucumber Salad (from EveryDay Food magazine)

1 lbs. cucumbers, peeled, seeded, halved lengthwise and sliced 1/2 inch thick
a handful of chopped mint leaves

dressing:
2 TBSP vegetable oil
2 TBSP rice vinegar
1 TBSP fish sauce
2 tsp minced, peeled ginger
1 jalapeno, seeded and finely chopped
1 1/2 tsp sugar

Whisk together dressing ingredients until sugar dissolves. (To store, refrigerate up to three hours) Pour over cucumbers and mint and toss until well coated.

I served this with Pad Thai and it was a great combination.

Quick and Easy Cookies

I love cookies. Who doesn't, really? These remind me of how Peanut Butter Crunch cereal tasted when we were kids. I also love a four-ingredient recipe.

Mom-Mom Fritch's Peanut Butter Cookies (from Bon Appetit)

1 C sugar
1 C peanut butter (Real, full fat stuff, like Skippy or Jif. The natural stuff doesn't work)
1 large egg, slightly beaten
1 tsp baking soda

1. Preheat oven to 350 and grease cookie sheets.
2. With an electric mixer, mix peanut butter and sugar until well combined. Add slightly beaten egg. Add baking soda. Mix well. Will become crumbly.
3. Roll into 1 tsp balls and place on cookie sheet. With a fork, press down in two directions to make a grid on top.
4. Bake at 350 for 10-15 minutes until golden brown. Allow to cool on sheets for 2 minutes and then move to cooling rack.

This makes about 2 dozen cookies. The best part is, you probably have all of the ingredients in your pantry right now. Someday, I'm going to try these with chocolate chip in them.

A Taste of the Mediterranean

I've had this recipe a year and am finally trying it out.

Roasted Shrimp and Orzo (from Good Housekeeping magazine)

1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish

1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.

2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.

3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.

4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.

I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.

Tastier Tomatoes

I love a simple pasta dish. Roasting the tomatoes makes even the simplest dish taste better.

Oven-Roasted Tomatoes (from EveryDay Food Magazine)

2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil

Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.

I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.

All Hail Kale

I love risotto but it can be a real ordeal to make. This looked like an easy recipe for it and super healthy. We rarely eat a strictly vegetarian meal but I'm always looking for ways to add more veggies to our diet.

Butternut Squash Baked Risotto (from EveryDay Food magazine)

2 TBSP extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 1/2 C Arborio rice
coarse salt and pepper
1/2 C dry white wine
1 medium butternut squash (2 lbs.), peeled and diced medium (4 C)
4 C vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut cross ways into 1/2-inch strips
grated Parmesan cheese for serving

Preheat oven to 400. In a medium Dutch oven or heavy oven-proof pot with a tight-fitting lid, heat oil over medium high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook until completely absorbed, about 2 minutes. Add squash and broth; bring to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan cheese.

My first recommendation is to have all of your ingredients prepped and ready to add. The first few steps go very quickly. Have the wine measured out and ready to pour. I used the Swanson's vegetable broth in the box. One box is 4 cups, which is handy. I used curly kale.

My guys liked this but picked out all the kale. I may have had better luck with spinach. I very much liked this, which is a good thing since I'll be eating all the leftovers. I would probably use slightly less kale if I made this again since the whole bunch rather overwhelmed the other ingredients.

Sweet Side for Fall

I'm always looking for interesting side dishes. This one passed muster with my son.

Honey-Roasted Vegetables (from EveryDay Food magazine)

2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme

Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.

This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.

Fancy Comfort Food

This recipe is always a hit. It's basic comfort food with a sophisticated twist. Quick to make. Great for company.

Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)

8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg

1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.

2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.

3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.

This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.

The Food of Kings

So, I've now discovered quinoa. It was eaten by the Incas and now, by my family. I used the basic recipe from EveryDay Food as a guide and threw this together.

Quinoa with Roasted Red Peppers and Parsley (mine, all mine)

1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil

1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.

2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.

The Happiest Spice in the World

I'm trying to eat healthier meals and so we checked this one out and tried something all new- quinoa. Delicious and fun to say. Bonus points for anyone who gets the title reference.

Tilapia and Quinoa with Feta and Cucumber (from EveryDay Food magazine)

1 C quinoa
2 C water
coarse salt and ground pepper
2 1/2 tsp extra virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp paprika
1 C English cucumber (6 oz), diced small
1/3 C roughly chopped fresh dill
1/3 C feta (1 1/2 oz), crumbled
2 tsp fresh lemon juice

1. In a small saucepan, bring quinoa, 2 C water, and 1 tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.

2. In a large non-stick skillet, heat 1 1/2 tsp oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

So, this is considered 4 servings, but to be honest, my husband and I ate all the fish between us. I bought almost a pound of fish (in four fillets) and we each ate two. We ate most of the quinoa as well. There is a cup or so left over. This is a very light meal and delicious. My son tried the quinoa and said it was okay but he didn't each much of it. I suspect, like grits, they largely depend upon what you add to them. These had a light, Mediterranean taste. The would be great with any fish dish. The quinoa is a complete protein, so it would be an excellent vegetarian dish on its own. You could easily bulk up this meal with a side salad or some grilled veggies. The recipe says any flaky, white-fleshed fish or chicken cutlets can be substituted for the tilapia. It also suggests mint, parsley or basil in place of the dill.

A Little Italy

I was looking through my recipe magazine and saw a recipe for calzones. I looked at it and then forged ahead on my own. They were quick, easy and tasty.

Calzones (inspired by EveryDay Food magazine but my own creation)

4 sausages, sweet or hot
1 medium yellow onion, chopped
1 can (28.8 oz) Italian-style tomates
oregano, bay leaves, white pepper, basil to taste
two tubes pizza dough
8 oz mozzerella cheese
coarse salt and pepper
olive oil

1. Remove sausages from the casings and roll them into small meatballs, about 6 meatballs per sausage. In a large saucepan, brown the sausages in olive oil. When they are almost browned, add chopped onion, cook until onions soften, about 4 minutes. Add can of tomatoes and juices. Stir and break up tomatoes as you go. Add spices to taste and simmer. Allow to cool (can be made ahead.)

2. Lightly grease two cookie sheets. Preheat the oven to 425. Unroll each tube of pizza dough and cut into four pieces. Flatten each piece of dough and fill with cheese and sauce mixture, leaving half and inch along the edges. Fold the dough over and press the edges shut. Place calzones on the cookie sheets and lightly brush with olive oil. Sprinkle with salt and pepper. Bake for 10-15 minutes.

These were very fast and tasty. Both my guys loved them. You could fill them with almost anything. I had planned to add spinich but I forgot to buy cheese and had to run to the store and ran out of cooking time. They could easily be vegetarian. You could even make them smaller as appetizers. They're a wonderful, quick dinner accompanied by a salad.

Viva Cubana!

So I got a new EveryDay Food magazine in the mail and I found a Cuban meal I just had to try. I am happy to report it is a major winner. I, unfortunately, had to forgo the recommended accompanying Cuba Libre as I had my first Tae Kwon Do class and needed all the balance I could muster.

Pico de Gallo (all recipes from EveryDay Food magazine)

3 medium tomatoes, diced medium (2 cups)
2/3 C finely diced red onion
1/2 C roughly chopped fresh cilantro
2 TBSP lime juice
1 jalapeno, finely chopped (optional)

Combine all ingredients and season with coarse salt and ground pepper.


Baked Plantain Chips

2 lbs green plantains or green bananas, scored, peeled and sliced thinly on the diagonal
1/4 C vegetable oil

1. Preheat oven to 350 with racks in lower and upper third of the oven. Divide plantain slices between two rimmed baking sheets. Toss with oil then arrange in a single layer on the sheets. Season with salt and pepper.

2. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. (To store, place cooled chips in an airtight container, up to 2 days.)


Roasted Pork with Onions and Citrus

3 TBSP extra-virgin olive oil
1 lg white onion, diced medium (2 1/2 C)
1 head garlic, cloves peeled and roughly chopped
1 1/4 C strained fresh orange juice (from 4 juice oranges)
1/3 C fresh lime juice (from 6 limes)
coarse salt and ground pepper
1/4 C fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 lbs) fat trimmed

1. Preheat oven to 450 with rack in lower third. In a large skillet, heat oil over medium-high. Add onions and garlic and cook, stirring occasionally, until onion begins to soften, four minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.

2. Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350. Ladle onion mixture and juices over pork. Cook, uncovered, until cooked through (an instant read thermometer inserted in the thickest part of the pork should read 155), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.


Cuban Red Beans and Rice

2 TBSP olive oil
1/4 white onion, diced small (1/2 C)
1/4 green bell pepper, diced small (1/2 C)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 tsp ground cumin
1 TBSP chopped fresh oregano leaves
1 C long grain white rice
1 can (15.5 oz) red kidney beans, drained and rinsed
2 C low-sodium chicken broth

In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook one minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

All of these items were delicious. I would recommend making the pico de gallo and plantain chips ahead. Otherwise, you are competing for oven space. if you want to use the plantains to scoop up the pico de gallo as intended, cut them on a pretty extreme diagonal. I will warn you that they are not all that easy to peel, but worth the effort. The pork is simple to prepare, just be sure you have two and a half hours to attend to it. The mojo is perfect over the pork and the red beans and rice are excellent on the side. My five year old ate both and loved it. The red beans and rice could presumably be made vegetarian with vegetable broth. It could be great as a light main dish.

Hot Weather Food

I find I make a great deal of Asian food. This has been especially true this summer as it has been so hot. They know hot weather and good food in Thailand.

Vegetable Pad Thai (from EveryDay Food magazine)

8 oz dried, wide, flat rice noodles
2 TBSP dark brown sugar
2 TBSP fresh lime juice, plus wedges for serving
3 TBSP soy sauce
2 tsp vegetable oil
3 scallions, finely chopped, green and white parts separated
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 C fresh cilantro
1/4 C chopped roasted, salted peanuts

1. Soak noodles according to package instruction. Drain. In a small bowl , whisk together sugar, lime juice and soy sauce.

2. In a large, non-stick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring occasionally, until fragrant. About 30 seconds. Add eggs, if using, and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy sauce mixture to skillet and cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges with peanuts and cilantro as garnish.

*Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled, deveined shrimp into the pan.

I made this with shrimp as a main course. I found noodles at the Giant food store labeled "Pad Thai Noodles" so that was simple enough. You let them soak for 30-45 minutes in warm water and then drain them. I added one tablespoon of fish sauce to the soy sauce mixture, mostly because I like it and it seems to go well in any Thai dish. I was not disappointed. I also used the eggs. If you do all the prep while the noodles are soaking, this is a very quick meal to throw together. It would be just as tasty as a purely vegetarian dish. You want to make sure you keep tossing the noodles in the skillet or they will stick to the bottom as the sauce absorbs. I threw together a side salad to round out the meal.

Never Get Off the Boat

I never use mangoes in anything but this sounded so good, I gave it a shot.

Green Mango Salad (from EveryDay Food magazine)

2 TBSP fresh lime juice, plus more to taste
2 TBSP fish sauce (nam pla), plus more to taste
1 tsp sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 C fresh cilantro leaves
1/4 C fresh mint leaves, chopped
2 TBSP chopped peanuts
1/2 tsp red-pepper flakes

In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro and mint and toss to coat. Taste and adjust seasonings as desired. Top with chopped peanuts and red-pepper flakes.

I loved this. It was fresh, juicy, sweet, sour and salty all at once. I served it with grilled pork chops and take-and-bake bread. It would be good with chicken or fish as well. My husband liked it, but wouldn't be super excited if I made it again. He isn't much of a fruit or veggie person, so take that for what it is. The proportions, taste-wise, for the dressing were great, but it seemed like a lot of dressing to me. I'd probably add another mango if I made it again. Also, I would take suggestions on the best way to pit and slice a mango.

It Helps to be a Boy Scout

I was very excited when my recipe magazine showed up this month because it included the recipe for something I've always wanted to try: summer rolls. I often pick these up for lunch and assumed it couldn't be too hard to make them, but I didn't know what materials I would need. But now I know.

Summer Rolls (from Everyday Food magazine)

4 oz vermicelli rice noodles
8-inch spring-roll wrappers
1/2 lb. medium shrimp, peeled, cooked, deveined and halved lengthwise
1/2 C fresh mint leaves
1 medium carrot, cut into matchsticks (1 1/2 C)
1 bunch chives

1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, about 20 seconds. Transfer to a flat surface and smooth.

2. Place a layer of shrimp, carrots and mint on the bottom third of the wrapper, leaving 1/2 inch border. Top with a portion of noodles and then another layer of fillings.

3. Fold bottom of wrapper tightly over fillings.

4. Roll over once, tuck in sides, and place 3 chives along the leading edge. Continue rolling until all fillings are completely enclosed. Transfer to a plate and cover with a damp paper towel. Repeat, making 8 summer rolls. Serve immediately with dipping sauces (see below) or refrigerate up to 2 hours.

So, the key here is preparation. You need to get all of your fillings prepped before you begin. There were two alternate filling recipes (I'll include them below) but you can basically use anything you like in these. I bought vermicelli noodles, but I somehow ended up with wheat ones instead of rice ones. Ask your grocer. I was only able to find the noodles and wrappers at Whole Foods. You may need to hit an Asian Grocery store to stock up. I did the shrimp, carrots, cucumbers, lettuce, basil, mint and chives. I alternated the mint and basil as fillers. (I used herbs and lettuce from my garden. I'm so fancy.) Once you soak the wrappers for a few seconds, they become pliable and you need to fill and roll them immediately. So do all of your slicing and chopping and have everything assembled within reach in bowls or piles. I lad the wrapper on a cutting board and it worked very well. I did not cover them with the damp paper towel as I went and we ate them right away, so they didn't dry out. I imagine the longer you need to keep them, the more important the damp towel becomes. These would be great for a party. I served them with Sesame Noodles and had minimal leftovers.

Dipping Sauces:

Creamy Peanut Dipping Sauce
1/2 C natural creamy peanut butter
1/2 C warm water
1/4 C fresh lime juice (about 2 limes)
1 TBSP soy sauce
4 tsp sugar
1/4 C chopped roasted peanuts

In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce and sugar. Sprinkle with chopped peanuts just before serving.

Spicy Hoisin Dipping Sauce
1/2 C hoison sauce
3 TBSP chili sauce (they recommend sambal oelek, I used sriacha sauce, aka rooster sauce)
2 tsp white vinegar
1/4 C water

Whisk together all ingredients until smooth.

Alternate fillings:

Chicken Mango Summer Rolls
4 oz. chicken cutlets cooked and shredded
1/4 C fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small ripe mango, peeled and thinly sliced

Vegetarian Summer Rolls
1 avocado, thinly sliced
1/2 C fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small cucumber cut into matchsticks (3/4 C)

Fiesta Time! Ole!

I am still recovering from our fiesta last weekend. We did a much better job this year in not overbuying on food. I think we finally finished the tortillas my husband bought for last year's fiesta. We provided the main course and the drinks. Our wonderful guests helped with appetizers and desserts.

Carne Asada (From Tabrin)

flank steak
Pace picante sauce
Wishbone Italian salad dressing

You want to put the flank steak into a ziploc bag and cover it with equal amounts of picante and dressing until covered. I usually mix the two in a bowl and whisk them together and then pour it over the meat. I did 3-4 lbs of meat per bag and used two large picantes and two extra large dressings for about 14-16 lbs of meat all together. Let it marinate overnight, flipping the bag occasionally. Grill over medium high heat and then slice across the grain for burrito filling. We put out the usual fixings for the burritos. Fill them however you like. We also had rice and beans on the side.

Spicy Black Beans (my own recipe)

2 15 oz cans clack beans, drained and rinsed
1 11 oz can shoepeg corn
1 10 oz can Rotel chopped tomatoes with green chiles
2 4 oz cans chopped green chiles
1/4- 1/2 C Sofrito sauce ( I use Goya)
1 TBSP oil
Cumin, white pepper and black pepper to taste

Heat the oil and spices in a large saucepan until fragrant. Add beans and corn. Stir in chiles and tomatoes along with sofrito sauce until blended. Simmer until hot throughout.

I sometimes make this with pork as well. Just cube 1-2 lbs boneless, center cut pork chops. Cook thoroughly in the oil before adding the beans.

We also made margaritas. I do not believe in bottles of mix, but with a crowd, I'm not going to squeeze limes for each drink either. This is my compromise:

Margaritas (my plan)

1 can of Minute Maid Limeade
1/2 to 3/4 can of tequila
1/4 to 1/2 can tripe sec
ice

Dump the limeade and booze in the blender. Fill with ice. Blend. I drink mine with salt, but to each his own.

Instant party.

Fancy Pants Dinner

We had friends over for dinner and I started my menu with the salad. I built out from there.

Watermelon and feta salad with Serrano Chile vinaigrette (from Five & Ten restaurant via InStyle magazine)

1 C olive oil
2 TBSP fresh lime juice
2 TBSP champagne vinegar
2 tsp chopped fresh thyme
1 small shallot, minced
1 Serrano Chile, stemmed and sliced into small half-rounds
salt to taste
1 small seedless watermelon
1/3 lb. wedge feta cheese, sliced 1/8 inch think (about 12 slices)
1 bunch arugula
sliced serrano chile for garnish

1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well. Season with salt to taste; chill in refrigerator.

2. Remove rind from watermelon and slice flesh into 3 inch squares.

3. To assemble salad, layer one piece of watermelon on one slice of feta. Repeat. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

This is such a delicious salad and it's gorgeous as well. It is sweet and salty and tangy and spicy. I always forget what a hassle it is to pull off fresh thyme leaves, but it is worth it. While your plucking, you should pull off some thyme for

Garlic-Herb Crust for steaks(from Bon Appetit)

4 garlic cloves
8 fresh sage leaves
4 tsp fresh thyme leaves
4 tsp olive oil
4 tsp salt
1 1/2 tsp black pepper

With machine running, drop garlic into processor; blend until finely chopped. Add other ingredients, process until paste forms. Pat meat dry. Rub with paste. Cover, chill at least three hours. Grill steaks as desired.

I put this on 4 strip steaks. Delicious. It's a nice match to the salad. I served these with potatoes roasted with shallots, garlic and sage. It was a wonderful dinner.

The House Favorite

You know that meal you can always make and everyone in the house will be happy? This is that meal around these parts.

Cold Sesame Noodles (from Bon Appetit)

3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips

1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.

2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.

Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.

Thai Beef Salad (from Bon Appetit)

3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced

1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.

2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.

This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.

This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.