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Spinach Crepe Spirals with Cream Cheese,
Sun-dried Tomatoes, Garlic, Lemon Zest and Pine Nuts

Makes 4 dozen appetizers

Crepes
3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 package (10 oz) frozen chopped spinach, thawed
1 cup finely minced green onions (1 bunch)
Vegetable oil for skillet

Filling
1 pound cream cheese (16 oz), room temperature
1/2 cup finely chopped fresh basil
1 tablespoon vodka
2 teaspoons finely grated lemon zest
4 garlic cloves, minced
1/4 teaspoon ground black pepper
1/2 cup sun-dried tomatoes in oil, drained
1/2 cup (3 oz) toasted pine nuts, rough chop

1. Thaw spinach over night in fridge, or place unwrapped frozen block in a large bowl of warm water. Stir occasionally until thawed. Pour into a fine mesh sieve and squeeze out as much water as possible. Place on cutting surface and discard obvious large stems. Chop very fine and divide in half. Place one half in batter and reserve second half for another use

2. In a blender, food processor, or large bowl with a whisk, combine eggs, milk, flour, salt and pepper. Mix until well blended. Pour batter into a large bowl, and whisk in the spinach and minced green onions.

3. Warm a 10-inch nonstick skillet or crepe pan over moderate heat and brush lightly with oil. Pour about 1/4 cup batter into hot pan, tilting to coat evenly with thin layer of batter.

4. Cook until light brown spots start to appear. Flip crepe over and cook until the bumps of the spinach are browned. Remove crepe from pan and let cool on paper towel-lined plate. Repeat with the remaining batter and oil to make 12 crepes.

Note: The recipe can be made ahead to this point. Wrap the crepes in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 weeks. Let return to room temperature before using.

5. For the filling: in a medium bowl, stir together the cream cheese, basil, vodka, lemon zest, garlic and black pepper.

6. Spread drained sun-dried tomatoes on paper towel-lined plate. Cover with another paper towel and press out as much oil as possible. Chop fine.

7. Mix chopped sun-dried tomatoes and chopped toasted pine nuts into cream cheese filling.

8. Lay a crepe on a flat surface, smooth side down and bumpy green side up. Spread with about 3 tablespoons cream cheese filling, 1/4-inch thick. Make sure a thin layer of cream cheese covers entire edge farthest from you. This will act like glue to keep the roll tight.

9. Starting at edge closest to you, roll up crepe tightly, making sure the closing edge is completely sealed. Set aside seam down. Repeat with remaining crepes and filling.

10. Wrap each roll in plastic wrap and refrigerate for at least one hour, or overnight. Keep refrigerated until ready to slice.

11. Trim ends of each crepe roll on diagonal. Nosh on trimmings while slicing rolls. Cut on the diagonal into about 5 slices, 3/4-inch wide. Serve at room temperature or slightly chilled.

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Mushroom Stuffed Duchesse Potato Skins

Makes 8

For the Potato Skins
4 medium baking potatoes
3 tablespoons butter
2 garlic cloves, minced
Salt and pepper

1. Preheat oven to 375 degrees F. Cover a sheet pan with aluminum foil.

2. Pierce each potato in several places with the tip of a small sharp knife. Place evenly spaced on pan. Bake in oven for 1 to 1 1/2 hours, or until potato is soft when squeezed with oven mitt-covered fingers.

3. When potatoes are soft, remove from oven and allow to cool enough to be handled. Cut each potato length-wise in half with a serrated bread knife, being careful not to tear brown outer skin.

4. Remove potato flesh with a small thin-edged spoon or melon baller, leaving a 1/4-inch shell. Reserve removed potato in a large bowl.

5. Melt butter in a small sauce pan and add minced garlic. Turn off heat and swirl garlic around in butter several times. With a pastry brush, paint the potato shells outside and inside with the garlic butter. Lightly salt and pepper inside of shell. Reserve garlic butter.

6. Bake the potato shells for 15 minutes, remove from oven and set aside.

For the Duchesse Potatoes
Reserved potato in bowl
2 tablespoons butter
2 tablespoons milk or half and half
1 egg
Salt  and pepper

Piping bag with a large star tip

1. Put potatoes through a potato ricer, food mill, or press through a small mesh strainer.

2. Add butter, milk and egg and mix until smooth. Add salt and pepper to taste.

3.  Scoop potato mixture into piping bag and reserve.

For the Red Bell Pepper, Onion & Roasted Chile Medley
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 red bell pepper, cut into 1/2-inch dice
1 7-ounce can Ortega fire roasted whole green chiles, drained, 1/2-inch dice
1 1/2 cups onion, 1/2-inch dice
1 large garlic clove, minced
Salt and pepper

1. Melt butter and olive oil in a large non-stick skillet. Add diced peppers, chiles and onion. Sauté over medium heat until onion is soft and starting to brown. Add minced garlic and stir for one minute. Salt and pepper to taste. Reserve off-heat.

For the Sautéed Mushrooms
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 8-ounce packages sliced white mushrooms
1 large garlic clove, minced
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1/2 lemon

1. Melt butter and olive oil in a large non-stick skillet. Add mushrooms and sauté over medium heat until mushrooms have released their liquid.

2. Add garlic, salt and pepper and continue cooking  until mushrooms are dark golden brown, stirring frequently.

3. Remove from heat, squeeze lemon juice over mushrooms and set aside.

To Assemble Stuffed Potato Skins
8 prepared potato skins
Red Bell Pepper Green Chile Medley
Mushroom Sauté
Duchesse Potatoes in piping bag
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Reserved garlic butter

Sour cream for garnish, optional
Sliced green onions, optional

1. Preheat oven to 400 degrees F.

2. Place 8 prepared potato skins on foil lined baking sheet. Divide the vegetable medley evenly into the potato skins. Cover the vegetables with the sautéed mushrooms.

3. On each of four stuffed skins, pipe three swirls of the Duchesse potatoes. On the other four skins, sprinkle about 1/4 cup mozzarella and 1/4 cup cheddar cheese.

4. Place sheet in middle of oven and bake for 7 minutes, until cheeses are melted. Remove cheese-topped skins to a serving plate.

5. Return skins to oven and continue baking for 13 more minutes, or until ridges of potatoes are starting to brown. Remove to serving plate.

6. Using a pastry brush, paint potatoes with reserved garlic butter. Serve with passed sour cream and sliced green onions, if using.

Note: Vegetable Medley and Mushroom Sauté can be made one day ahead and kept chilled in covered containers. Reheat in small skillets before stuffing potato skins.

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Parmesan Panko Zucchini Fries

½ cup all-purpose flour
1 egg
¼ cup dried bread crumbs, such as Progresso
¼ cup Parmigiano Reggiano
¼ cup Panko bread crumbs
Kosher salt to taste

2 large zucchini squash, cut into ¾-inch batons, about 4 inches long,

Parmigiano Reggiano for garnish, optional

Marinara, your favorite brand
Blue Cheese or Ranch dressing

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.

2. Place the flour in a wide shallow bowl.

3. Beat the egg in a wide shallow bowl until homogenous.

4. In a third wide shallow bowl combine the bread crumbs, panko and parmesan. Mix thoroughly.

5. One at a time, dredge a zucchini baton in flour. Tap it on bowl to remove all excess.

6. Dip baton in egg to coat thoroughly.

7. Roll baton around in crumb mixture to coat completely. Press each side to make sure crumbs are adhering. Scoop more crumbs up over baton and press again.

8. Place each baton on sheet pan at least ½-inch apart. Spray batons lightly with cooking spray. Bake in middle of oven for 15 minutes.

9. Remove sheet pan from oven and, with tongs, turn each baton onto another side. Return to oven and bake for an additional 5 minutes. Sprinkle with salt to taste. Sprinkle with Parmigiano Reggiano, if using.

10. Serve with your favorite marinara sauce or dressing, for dipping.

Note 1: To cook more zucchini, the recipe can be doubled or tripled. The ratio of crumbs, parmesan and Panko is 1:1:1. If you run out, just add equal amounts of each to your bowl.

Note 2: I also liked the Panko and Parmesan mixture, which was an equal amount of each. It is cooked the same length of time, but does not get as brown.

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Tomato & Zucchini Tian

Serves 2

1 tablespoon butter
1tablespoon extra virgin olive oil
1 large onion, quartered lengthwise, cut in ¼-inch slices crosswise
1 large garlic clove, very thin slices

2 large plum tomatoes, ¼-inch slices
2 zucchini, each about 7 inches long, ¼-inch slices on diagonal

1 garlic clove, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced

¼ cup (8 half tablespoons) Parmigiano Reggiano

1 ¾ cups shredded cheese, of choice, I used ½ Jack, ½ Kerrygold cheddar
1/3 cup Parmigiano Reggiano

Kosher salt
Freshly ground black pepper

1. Preheat oven to 375 degrees F.

2. Melt butter and olive oil in sauté pan big enough to hold sliced onions. Cook on medium low until softened and starting to brown. May take 30-45 minutes. Add garlic slices and cook for 2 more minutes, stirring frequently.

3. Spread onions on bottom of 8×8-inch glass baking dish. Dust with Kosher salt and 2 tablespoons Parmigiano.

4. Mix minced garlic, rosemary and thyme together in a small bowl.

5. Holding the dish at a 45 degree angle, higher end near you, and starting at the far side of the dish, create a row of slightly overlapping zucchini slices that are standing on edge. Sprinkle row with about 1 teaspoon of minced garlic mixture and ½ tablespoon Parmigiano. Lightly dust with salt and pepper.

6. Add a row of slightly overlapping tomato slices, sprinkle with garlic mixture and Parmigiano. Continue adding alternating rows of zucchini and tomatoes in this manner until dish is full. Try to end with a tomato row. I ended up with 8 rows.

7. Cover dish tightly with aluminum foil and bake in the center of oven for 40 minutes.

8. Remove aluminum foil and sprinkle shredded cheeses evenly over rows. Sprinkle 1/3 cup Parmigiano over shredded cheese. Bake uncovered for additional 30 minutes until shredded cheese is melted and golden.

Note: Recipe may be doubled to fit in a 9×13 dish.

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Grilled Zucchini & Anchovy Garlic Caper Sauce

4 servings

1/3 cup extra virgin olive oil
3 tablespoons capers, drained, dried with paper towels
8 anchovy fillets, minced
6 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon minced Italian parsley

Four 8-ounce zucchini, sliced lengthwise ¼ inch thick
Four 8-ounce yellow squash, sliced lengthwise ¼ inch thick
Olive oil for brushing

2 tablespoons Italian parsley, rough chop

1. In a medium skillet, heat the 1/3 cup olive oil over medium heat. Add capers and cook for about 2 minutes until they start to sizzle.

2. Reduce heat to medium low and cook capers until they are crisp, about 4 minutes. Transfer capers with a slotted spoon to paper towels to drain.

3. Stir anchovies and garlic into olive oil in skillet. Cook over low heat until garlic is just golden, about 10 minutes. Remove skillet from heat. Cool to warm.

4. Add lemon zest, lemon juice, minced parsley and fried capers to oil in skillet.

5. Light a grill or heat grill pan on stove. Brush zucchini and yellow squash with olive oil and dust with salt and black pepper. Grill over high heat until grill marks appear, turn and grill other side.

6. Transfer grilled slices to serving platter or individual plates. Drizzle anchovy caper sauce over slices and sprinkle with roughly chopped parsley. Serve.

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Stuffed Zucchini Flowers

Serves 5

• Zucchini flowers
• Cheese filling
• Batter
• Tomato Sauce

Prepare flowers:

20 very fresh male zucchini blossoms, with 1 inch of stem
Peanut oil for frying

1. Holding stem, run flowers under a drizzle of water to remove any dirt and debris. Wrap in dry paper towel to soak up water. Carefully open flowers and remove stamen. I used a scissor. Wrap in wet paper towel and place in large plastic zip bag. Refrigerate until ready to use, up to 24 hours.

For the filling:

¼ cup dry breadcrumbs, I used plain Progresso
1 tablespoon minced garlic
½ cup minced Italian parsley
1 ½ cups grated mozzarella cheese (8 ounces)
½ cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces)
1 egg, beaten
Kosher salt
Freshly ground black pepper

1. In a medium bowl, combine bread crumbs, garlic, parsley, mozzarella and Parmesan. Stir in egg and season with salt and pepper.

For the batter:

2 ounces all-purpose flour, about ½ cup
¼ teaspoon kosher salt
2 teaspoons olive oil
½ cup cold Club Soda or carbonated water, approx
3 egg whites

1. In a large bowl, mix the flour and salt. Add olive oil and mix with a fork until it looks like cornmeal. Add water slowly, changing to a whisk when mixture becomes liquid enough.

2. In a separate clean bowl, beat egg whites until they are stiff and glossy. I used my electric hand-held. Fold egg whites into batter. Refrigerate until ready to use. Whisk occasionally as liquid may settle.

To fill blossoms:

1. Using a small ice cream scoop, a spoon, or your fingers, fill blossoms with about 1 tablespoon filling. But not too full as it may come out during cooking. For the flowers that are open, gather the petals in a flat stack and put a toothpick through them, in and out. Note: the closed flowers twist counter clockwise.

2. Pour peanut oil in a deep pan, deep enough to cover flowers. Heat to 350 degrees F. Drop a little batter in oil and if it bubbles and cooks quickly the oil is ready.

3. Dip a zucchini blossom in the batter up to the stem, which is battered, but not eaten and is used for the handle. Remove toothpick after dipping in batter.

4. Place battered flower in oil and cook, turning, until golden brown all over. Cook a few at a time so they are not crowded. Remove with slotted spoon or tongs to paper towel-covered plate.

5. On serving plate, place browned blossoms on a pool of tomato sauce. Sprinkle with a little minced parsley, if desired. Serve.

Tomato Pasta Sauce ala Mario Batali

Makes 8 cups

¼ cup olive oil
1 onion, finely minced
4 garlic cloves, thinly sliced
3 tablespoons fresh thyme, minced
½ medium carrot, finely grated
2 – 28-ounce cans peeled whole tomatoes, preferably San Marzano
Kosher salt to taste, about 1 teaspoon

1. In a dutch oven, heat olive oil over medium heat. Add onion and garlic and cook until golden brown, 8-10 minutes. Stir periodically.

2. Add thyme and carrot and cook for 5 minutes. Watch carefully and keep stirring.

3. Place a strainer over the Dutch oven and empty one can of tomatoes into it. Pick up each tomato and squeeze the juice into the strainer, then squeeze and mash tomato with your hands, adding it to the onions in the pot. Continue with all tomatoes and juice in both cans. Hit the strainer on lip of pot to get all juice from the bottom. Discard seeds in strainer.

Note: Some of the tomatoes may have a hard green core, which should be removed and discarded.

4. Stir the pot contents together and bring to boil. Lower heat and simmer for 30 minutes. Stir often. Crush tomatoes in pot with a wooden spoon until as thick as cooked cereal. Season with salt to taste. Serve.

Note: Refrigerate for 1 week or freeze for 6 months.

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Black Rice, Butternut Squash, Orange & Cashew Salad

Serves 2 as main, 4 as side

2/3 cup uncooked black rice
1 tablespoon olive oil
1 pound peeled butternut squash, 1-inch cubes
2 oranges, skin & pith removed, segments cut out
1 cup cilantro leaves, rough chop
1/3 cup red onion, ¼-inch dice
½ cup dry roasted salted cashews, or more to taste
2 green onions, sliced diagonally, for garnish

Vinaigrette
¼ cup olive oil
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons white balsamic or white wine vinegar
2 tablespoons minced shallots
1 teaspoon Poupon mustard
½ tablespoon maple syrup
½ teaspoon pomegranate molasses, optional
1 ½ teaspoon kosher salt
¼ teaspoon ground black pepper

1. Cook rice according to package directions. Drain in colander and run cold water over rice to cool. Shake out as much water as possible and pour rice onto sheet pan to dry.

2. Heat olive oil in large non-stick pan. Add butter nut squash cubes and cook over medium low heat until starting to brown. Stir, cover and cook until squash is soft. Remove to plate to cool.

3. Place all vinaigrette ingredients in medium bowl and whisk to emulsify.

4. In a large bowl, place rice, squash, orange segments, cilantro, red onion and cashews. Toss to combine. Pour vinaigrette over and toss to coat. Adjust salt. Garnish with green onion slices.

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Mango and Chicken Kabobs with Green Tomatillo Rice

The Mango & Chicken Kabobs can also be grilled on your BBQ.

Serves 2 – 4

2 boneless skinless chicken breasts, cut in 1 ¼ – 1 ½-inch cubes
1 large mango, cut in 1 – 1 ½-inch cubes
16 cherry or plum tomatoes
1 small red onion, cut into 8 wedges lengthwise, each separated into 2 parts

Honey for glazing

8 wooden skewers, soaked in water for 1 hour

Green Tomatillo Rice (recipe below)
Mango Dipping Sauce (recipe below), made ahead of time and chilled
Sliced green onions for garnish
Lime wedges for garnish

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.

2. Make the Green Tomatillo Rice and reserve.

2. Pierce the four ingredients onto the wooden skewers in this order:

tomato/chicken/onion/mango/tomato/chicken/mango/onion

3. Place all skewers on foil lined sheet, leaving at least ½-inch between. Drizzle with honey and spread to cover with a pastry brush. Turn over and brush with honey on second side.

4. Roast in 400*F oven for about 12 minutes, then turn skewers over and roast for a second 10 minutes. If chicken is not cooked through, roast for an additional 5 minutes. For additional char, run under the broiler for a minute on each side.

5. Serve over Tomatillo Rice with a small bowl of Mango Dipping Sauce, garnished with sliced green onions and lime wedges.

Optional: Drizzle some Mango Dipping Sauce over the rice before placing skewers on top.

Green Tomatillo Rice

8 husked tomatillos, husk removed and rinsed well under warm water
3 garlic cloves, peeled and chopped
1 serrano chili, minced
1 small bunch cilantro, stems discarded, leaves chopped
5 large leaves fresh spinach, washed, dried and chopped (or equivalent baby spinach leaves)
Juice of 1 lime

Kosher salt to taste, about ½ teaspoon

4 cups hot cooked rice

1. Process tomatillos, garlic, serranos, cilantro and spinach in blender or processor until smooth. Season with lime juice and salt.

2. Pour tomatillo mixture into hot rice and mix thoroughly. Serve immediately.

Note: If you are serving this rice as a side by itself in another dish, fold in a couple tablespoons of butter, or more to taste.

Mango Dipping Sauce

1 mango, peeled, pitted and diced, about 1 cup
¼ cup frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger

1. In a mini processor, combine mango, orange juice concentrate, vinegar and grated ginger. Puree until smooth. Chill. Serve with skewers.

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Cauliflower Steak with Mushroom Ragout & Hee Hee

Serves 2 as entrée, 4 as starter

Mushroom Ragout

15 sprigs Italian flat leaf parsley, leaves only
1/2 small red onion, chopped, about ¾ cup
2 large cloves garlic, thinly sliced
1 piece lemon zest 1”x3”, white pith removed, thinly sliced lengthwise
4 tablespoons salted butter
3 tablespoons olive oil
16 ounces fresh mushrooms (white, shitake, crimini, chanterelles or baby bella)
Juice of 1 lemon
1 cup dry white wine (I used a dry riesling)
Pinch dry thyme or Italian seasoning herbs
1 tablespoon tomato paste
1 cup chicken broth, low sodium
Salt and pepper to taste

1. Clean mushrooms and cut into chunks or ½-inch slices

2. Mince parsley, onion, garlic and zest together for the sofrito.

3. Melt butter and oil in heavy pan over medium heat. Add minced ingredients and sauté for 5 minutes, stirring occasionally.

4. Add mushrooms to pan over medium heat and stir to coat mushrooms with the oil and sofrito. Cook for 20 minutes, stirring occasionally, reducing to low heat last 10 minutes, until mushroom liquid is evaporated. There will be caramelized bits on the bottom of the pan.

5. Add wine and lemon juice. Cook at low boil on medium low heat for 5 minutes until most of liquid has evaporated. Add thyme and stir in.

6. Dissolve tomato paste in broth and add to pan. Cook 30 minutes over medium heat until liquid has reduced to sauce consistency. Sprinkle with salt and pepper to taste.

7. Serve over cauliflower steaks, polenta, rice, pasta or potatoes. Garnish with Italian parsley or Hee Hee (recipe below).

Note: May be made one day ahead and gently reheated, covered, on stove top or in microwave. A small amount of broth may need to be added to regain sauce consistency.

Cauliflower Steaks

2 small or 1 large head cauliflower
2 tablespoons olive oil
Salt and pepper

1. Preheat oven to 400 degrees F. Cover a sheet pan with aluminum foil and oil lightly with cooking spray.

2. Remove leaves from cauliflower and trim stem. Cut head in half through core, then cut a slice 1-inch thick from the cut side of each half, keeping the core intact. If the cauliflower is large, cut as many 1-inch slices as possible that include the core. There should be 4 slices total.

3. Heat olive oil in large pan until nearly smoking. Add cauliflower slices, reduce heat to medium, and cook until partly browned on both sides, about 3 minutes total.

4. Place browned slices on sheet pan and roast for 15 minutes at 400 degrees F. Lower the temperature to 375* and roast for 10 more minutes.

Mario Batali’s Hee Hee

Thinly sliced white onion, about 1/3 cup
Italian flat leaf parsley, leaves only, about 1 cup, rough chop
1 teaspoon fennel seeds
1 ½ teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil

1. Mix Hee Hee ingredients together in a small bowl.

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Soft Buttery Northern Style Cornbread

10-inch Cast Iron Skillet

450 degrees F

1 ½ cups yellow cornmeal (I use Albers)
½ cup AP flour
¼ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1 egg beaten
1 ½ cups buttermilk
½ cup salted butter melted in a small bowl, cooled slightly
¼ cup salted butter melted in a 2^nd small bowl

1. Put a 10-inch well-seasoned cast iron skillet in the oven and preheat to 450 degrees.

2. In a large bowl, mix the dry ingredients together.

3. In a medium bowl, mix together the egg, buttermilk and ½ cup melted butter.

4. ***Take skillet out of the oven.***

5. Add the buttermilk mixture to the dry ingredients and quickly stir together.

6. Pour the 1/4 cup melted butter into the skillet and tilt to coat the bottom.

7. Pour the batter into the skillet. Do not tilt. Some butter will be on top of the batter.

8. Bake for 15-18 minutes. Tester will come out clean.

9. Using a long metal spatula partially under cornbread to guide, move the pan slowly into a nearly vertical position while you are sliding the cornbread out onto a cutting board.

Note: This cornbread freezes beautifully. Cut it into serving-size pieces and wrap each piece in plastic wrap. Place all wrapped pieces in a large ziplock freezer bag and freeze up to 3 months. To reheat in microwave, partially unwrap plastic from each piece, leaving only the top of the cornbread exposed. Do not reheat on high. Use medium or low setting, heating until cornbread is hot throughout but still soft. Too high heat or for too long will make a hard dry area in the middle of the cornbread.