Here, multicolored beets
are presented carpaccio-style (paper-thin slices) with a sprinkling of
crumbled blue cheese. Once hard to find, beautiful varieties of beets, such
as pink-and-white-striped ‘Chioggia,’ electric-yellow ‘Golden Detroit’ and
ruby-red ‘Moneta,’ are more readily available. Seek them out at farmers’
markets or supermarkets that stock local, in-season produce.
3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
1/4 teaspoon salt
Freshly ground pepper, to taste
Place beets in a large saucepan and add enough water to cover by at
least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer
and cook until a fork inserted into a beet comes out with little
resistance, about 40 minutes. (Overcooking will make the beets more
difficult to thinly slice.) Drain and let stand until cool enough to
While the beets cool, brush baguette slices with 2 teaspoons oil. To
toast, preheat oven to 350°F. Arrange the slices in a single layer on a
large baking sheet and bake, turning once halfway through, until toasted
but not browned, about 14 minutes. (Alternatively, grill the bread over
medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
Trim both ends of the beets and rub off the skins with your fingers.
Slice as thinly as possible, using a mandoline or sharp knife. Arrange the
beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese,
herbs, salt and pepper over the beets and drizzle with the remaining 2
teaspoons oil. Serve with the toasted baguette.
Calories From Protein
Calories From Carbs
Calories From Fat
Folate (15% daily value).
Tomato & Onion Salad with Goat Cheese
Preparation Time:30 min
Cook Time:30 min
In this beautiful riff on
the traditional tomato,
mozzarella and basil salad, sweet melon slices are layered with
tomato and cucumber and topped with crumbled goat cheese, crisp onion and
fresh basil. Any variety of pale green- or orange-fleshed melon will work
well. Compose the salad on a large platter for a crowd or make it more
elegant by assembling it on individual plates. Either way it’ll look
1 cup very thinly sliced sweet white onion, separated into rings
Place onion rings in a medium bowl, add cold water to cover and a
handful of ice cubes. Set aside for about 20 minutes. Drain and pat dry.
Meanwhile, cut melon in half lengthwise and scoop out the seeds.
Remove the rind with a sharp knife. Place each melon half cut-side down
crosswise into 1/8-inch-thick slices.
Make the salad on a large platter or 8 individual salad plates. Begin
by arranging a ring of melon slices around the edge. Top with a layer of
overlapping tomato slices. Arrange a second ring of melon slices toward
the center. Top with the remaining tomato slices. Tuck cucumber slices
between the layers of tomato and melon. Sprinkle with salt and pepper. Top
with goat cheese and the onion rings. Drizzle with oil and vinegar.
Sprinkle with basil.
Vitamin C (61% daily value), Potassium & Vitamin A
Preparation Time:45 min
Cook Time:1 1/4
“Yakitori” is a Japanese
word that literally means “grilled bird,” a reference to
chicken bits on skewers in a sticky, salty sauce. The sauce
itself is so favored that it has come to be known as “yakitori.” Here we
make yakitori with scallops, mushrooms and scallions. Don’t overcook the
scallops; just a few minutes over the heat will do the trick.
12 small-to-medium dry sea scallops, (about 10 ounces) or 6 large, cut
in half (see Shopping Tip), tough muscle removed
8 medium button mushrooms, halved
Combine soy sauce, sake (or wine), mirin, sugar, molasses,
Worcestershire and ginger in a small saucepan. Bring to a simmer over
medium heat and cook until reduced to 1/4 cup, 2 to 3 minutes. Remove from
the heat, pour into a medium bowl, and cool to room temperature, 15 to 20
Reserve 1 tablespoon of the sauce in a
small bowl. Add scallops and mushrooms to the remaining sauce;
stir well to coat. Cover and refrigerate for 30 minutes (but no longer:
the scallops will begin to break down if marinated too long).
Preheat grill to medium. Oil the grill rack (see Tip).
Trim scallion whites and reserve for another use. Separate the
scallion greens into individual long greens. Wrap one scallion green
around the perimeter of each scallop and thread the scallops onto the
skewers, piercing through the sides and thereby keeping the scallions in
place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each
skewer. (Reserve any remaining scallion greens for another use.)
Grill the skewers, basting with some of the ≠reserved sauce, for 3
minutes. Turn, baste, and continue grilling just until the scallops are
firm and opaque, about 3 minutes more.
Ingredient Notes: Mirin is a sweet, low-alcohol rice wine essential in
Japanese cooking. Look for it in your supermarket with other Asian
Sake is a dry rice wine generally available where other wines are sold.
Kitchen Tip: To oil a grill rack, oil a folded
paper towel, hold it with tongs and rub it over the rack. (Do
cooking spray on a hot grill.)
Shopping Tip: Be sure to buy “dry” sea scallops (not treated with sodium
tripolyphosphate, or STP). Scallops that have been treated with STP (“wet”
scallops) have been subjected to a chemical bath and are not only mushy
and less flavorful, but may not brown properly.
Potassium & Vitamin C (25% daily value), Magnesium
Preparation Time:30 min
Cook Time:55 min
This mellow salsa, made
with dried ancho chiles, is a good all-purpose salsa. It’s delicious with
anything from scrambled eggs to tostadas. A rich tomato flavor is important
in this salsa, so when tomatoes are out of season, good-quality canned
tomatoes may be a better choice than fresh. Adapted from Cooking With the
Seasons at Rancho La Puerta: Recipes From the World-Famous Spa (Stewart,
Tabori & Chang) by Deborah Szekely and Deborah M. Schneider with Chef Jesús
González, Chef of La
Cocina Que Canta.
3 large dried
guajillo, New Mexico or California chiles, (about 3/4 ounce;
2 large dried ancho chiles, (about 3/4 ounce; see Note)
2 teaspoons extra-virgin olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small cloves garlic, chopped
4 large tomatillos, (see Note), husks removed, washed and chopped
Wearing gloves, remove the stems, seeds and inner ribs from the chiles
and tear the chiles into large pieces.
Heat oil in a large skillet over medium heat. Add the chile pieces,
onion and garlic and cook, stirring often, until the chiles are fragrant
and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes,
reduce heat slightly, and cook, stirring often, for 10 minutes more. Add
water (or broth), salt and pepper. Bring to a simmer over high heat, then
reduce heat to medium-low and cook for 20 minutes.
Stir in oregano and let cool for a few minutes. Puree the sauce in a
blender until smooth. (Use caution when pureeing hot liquids.) Stir in
Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico,
mulato and California chiles, are used to add moderate heat and a rich
sauces, soups and stews. Find them in the produce section of
large supermarkets or online at melissas.com.
Tomatillos are tart, plum-size fruits that look like small, husk-covered
green tomatoes. Find them in the produce section near the
tomatoes. Remove outer husks and rinse well before using.
The sweet and tangy
lime-honey marinade is simmered on the stovetop and then used to baste and
glaze the chicken. Don’t let the chicken marinate more than 2 hours;
soy sauce and lime juice can make the texture of the meat spongy.
6 tablespoons honey
6 tablespoons reduced-sodium soy sauce
2 teaspoons freshly grated lime zest
6 tablespoons lime juice
1 teaspoon crushed red pepper
4 6-ounce bone-in chicken thighs,
skin and excess fat removed
2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut
Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in
a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for
2 hours, stirring occasionally.
About 20 minutes before you are ready to grill, preheat a gas grill
(with all burners lit) to 400°F or build a fire in a
charcoal grill and let it burn down to medium heat (about
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit,
depending on your grill). If using a charcoal grill, move the coals to one
side. Remove the chicken pieces from the marinade (reserve marinade) and
place bone-side down (with the thick part of the meat facing up) on the
unheated side of the grill rack. Close the lid and roast undisturbed for
Meanwhile, place the marinade in a small
saucepan over medium-high heat and boil until reduced by about
half and thickened to a glaze, 8 to 10 minutes.
Rotate the chicken to other spots on the unheated portion of the grill
to ensure even cooking and lightly brush with some of the glaze. Cover and
continue roasting, basting once more about halfway through cooking, until
an instant-read thermometer inserted into the center of the meat without
touching bone registers 165°F, 10 to 20 minutes more.
Combine 1 cup berries and sugar in a
small bowl and let sit, stirring occasionally until the sugar
has begun to dissolve, about 10 minutes. Transfer the berry mixture to a
food processor or blender and process until smooth.
Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and
salt in a medium bowl. Press the strawberry mixture through a fine-mesh
sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1
Whisk the sherbet mixture and pour into the canister of an
ice cream maker. Freeze according to manufacturer’s
directions. During the last 5 minutes of freezing, add the
remaining 1 cup chopped berries. If necessary, place the sherbet in the
freezer to firm up before serving. (If the sherbet becomes very hard in
the freezer, soften it in the refrigerator for about 30 minutes before
Bring green beans and water to a boil in a
large skillet. Reduce heat to a simmer, cover and cook until
the beans are just tender, 3 minutes. Uncover and continue cooking,
stirring occasionally, until the water has evaporated, 3 to 4 minutes
Add oil, salt and pepper to the pan and cook, stirring, 1 minute more.
Transfer the beans to a large bowl and toss with blue cheese until well
coated. Sprinkle each serving with walnuts.
Tip: To toast chopped or sliced nuts, stir constantly in a small dry
skillet over medium-low heat until fragrant and
lightly browned, 2 to 4 minutes.