Zucchini Noodles with Eggplant and Tomatoes

 2 medium zucchini (about 1 1/4 lbs), spiralized or cut into matchsticks

2 medium yellow squash (about 1 1/4 lbs), spiralized or cut into matchsticks

2 1/2 tsp kosher salt, divided

1 Tbsp plus 2 tsp fresh lemon juice

1 tsp honey

1/8 tsp freshly ground black pepper

3/4 cup (packed) basil leaves, chopped, divided

5 Tbsp olive oil, divided, plus more for drizzling

2 garlic cloves, thinly sliced

1 1/2 large long Chinese eggplants (about 3/4 lbs0, cut into 1/4 slices on the bias

2 cups sherry toatoes, divided

1/4 cup pitted cured black olives, halved, divided

1 (8 oz) ball fresh buffalo mozzarella, thinly sliced

Place zucchini and squash in a strainer set over a bowl, sprinkle with 1 Tbsp. salt and toss to combine.  Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in a large bowl.

Heat remaining 2 Tbsp oil in a large skillet over medium.  Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes.  Using a slotted spoon transfer to bowl with dressing.  Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, aboiut 6-8 minutes.  Season with reaining 1/4 tsp salt ads transfer to bowl with dressing.

Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing.  Add zucchini and squash; gently toss to combine.  Add 3 Tbsp olives and 2 Tbsp basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl.  Lay mozzarella on 1 end of platter and drizzle with oil.  Top dish with remaining 2 Tbsp basil and 1 Tbsp olives.

Chickpea, Quinoa and Feta Salad

 8 oz green beans, halved crosswise

Kosher salt

1 cup quinoa

1 sp olive oil

1/4 cup raw sunflower seeds

1 (15.5 oz) can chickpeas, rinsed

4 oz feta, crumbled

2 Tbsp chopped fresh dill

2 Tbsp fresh lemon juice

Toasted Spice Vinaigrette (recipe below)

Cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.  Using a slotted spoon, transfer to a bowl of ice water.

Return water to a boil, add quinoa (or barley, farro or brown rice), and simmer until tender (refer to packaging for timing); drain.  Let cool on a baking sheet.

Heat oil in a small skillet over medium heat.  Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

Toss green beans, quinoa, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Toasted Spice Vinaigrette:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1/4 cup olive oil

2 Tbsp white wine vinegar

1 tsp Dijon mustard

Kosher salt

freshly ground pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes.  Let cool, then chop.  Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Do ahead: Vinaigrette can be made 4 days ahead.  Cover and chill.

Creamy Broccoli and Cabbage Slaw

 2/3 cup buttermilk

1/3 cup mayonnaise

3 Tbsp fresh lemon juice

kosher salt, freshly ground pepper

1 small bunch broccoli (about 12 oz)

1/2 medium Napa cabbage, thinly sliced (about 6 cups)

2 scallions, thinly sliced

8 oz sugar snap peas, thinly sliced

4 Tbsp chopped fresh chives, divided

Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine.  Set buttermilk dressing aside.

Using a vegetable peeler, peel broccoli stalk if skin is thick.  Halve broccoli lengthwise, then thinly slice crosswise, starting at crown.  Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper.  Serve slaw topped with remaining 2 Tbsp chives.  

* Do Ahead:  Slaw can be made 6 hours ahead.  Cover and chill.

Bean and Pea Quinoa Salad

 1/2 cup raw pistachios

8 oz green beans and /or wax beans

4 oz sugar snap peas

kosher salt

1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)

1/3 cup olive oil

2 Tbsp white wine vinegar

2 tsp Dijon mustard

freshly ground black pepper

2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)

2 cups pea shoots (tendrils)

1 cup cooked quinoa (from about 1/3 cup raw)

Preheat oven to 350 degrees.  Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes.  Let cool, then coarsely chop.

Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes.  Using a slotted spoon transfer to a bowl if ice water and let sit until cold, about 3 minutes.  Drain, pat dry, and thinly slice into bite-size pieces. 

Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the Tbsp if dressing is too thick, until smooth and the consistency of heavy cream.  Season with salt and pepper.

Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine.  Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

 

 

Apple and Kohlrabi Coleslaw

 1 cup shredded napa cabbage

1 cu shredded red cabbage

2 1/4 tsp kosher salat, plus more as needed

2 cups kohlrabi matchsticks

2 cups Granny Smith (or other gree apple) matchsticks

1/3 cup minced fresh parsley, plus 1/4 cup whole leaves

1/4 fresh lime juice

1/3 cup unseasoned rice vinegar

1 Tbsp shoyu

1 tsp coconut palm sugar

1/2 cup safflower oil

freshly ground white pepper

Combine the cabbages in a large bowl.  Sprinkle with 2 tsp of the kosher salt.  With your hands, massage the cabbage until soft and wilted about 3 minutes.  Transfer the cabbage to a colander set in the sink and rinse the bowl.  Put a plate on top of the cabbage and weight it (a 28 oz can of tomatoes works well for this).  Let sit for 1 hour.  Rinse the cabbage in cold water and let drain for 20 minutes.  wipe the bowl with a clean towel.

Returen the cabbage to the bowl and add the kohlrabi, apples, and minced parsley.  TOss well to combine.  Set aside.

In a blender, combine the lime juice,vinegar, shoyu, sugar, and 1/4 tsp salt.  With the blender running,slowly pour in the safflower oil through the hole in the lid and blend until emulsified.  Season with salt and white pepper to taste.

Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves. Serve.

Shrimp Macaroni Salad

 For the Salad:

1/2 lb elbow macaroni

1/2 Tbsp olive oil

2 cups coarsely chopped cooked shrimp

1 rib celery, chopped

2 green onions, sliced

2 tsp fresh lemon juice

1 cup grape tomatoes, halved

For the Dressing:

1/2 cup mayonnaise

2 Tbsp sour cream

1 Tbsp olive oil

1 Tbsp Creole mustard

1/2 tsp Old Bay Seasoning

1/4 tsp of Cajun seasoning (like Slap Ya Mama), optional

1/2 tsp of lemon pepper

1/2 tsp garlic salt

1/3 cup pickle juice

 

Optional Add-ins:

chopped boiled eggs, chopped fresh green or red bell pepper 

1.  Boil the pasta al dente 1 minute less than package directions.  Drain, rinse and set aside to dry.

2.  Transfer pasta to a serving dish or storage container and drizzle with oil.  Add the chopped shrimp, celery and green onion.  Squeeze lemon over pasta and toss.

3.  Whisk together all of the dressing ingredients except pickle juice and fold into pasta.  Taste and adjust seasonings.

4.  Cover and refrigerate for at least 2 hours.

5.  Just before serving, let rest at room temperature for 20 minutes, stir in pickle juice and tomato.

*Note:  Use seasoned shrimp.  May also substitute fresh tomatoes and when out of season and not at their best, you may substitute a (15 oz) well drained can of diced tomatoes or Rotel tomatoes with green chilies in place of fresh tomatoes.

French Salad

 2 boiled medium potatoes, cut small

2 boiled carrots, cut small

boiled peas

2-3 pickles, cut small

2 -3 pieces ham, cut small

2 boiled eggs, cut small

1/2 cup sour cream

1/2 cup mayo

1 tsp mustard

In a large bowl mix together potatoes, carrots, peas, pickles, ham and boiled eggs.  Set aside.  In a small bowl combine together sour cream, mayo and mustard.  Mix well.  Combine altogether and serve on a grilled buttered toast bread.