Langostine Salad

This salad is so perfect for warm summer nights when you don’t want to cook.

• 1 bunch fresh chives, thinly sliced
• 2 medium lemons, zested and juiced
• 1/4 c mayonnaise
• 2 tbsp sour cream
• 2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp celery salt
• Pinch cayenne pepper
• 1 pound cooked langoustine tails
• 1 large ripe avocado
• 1 large head butter lettuce
• 1/2 pint cherry tomatoes, halved
• Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
• Add langoustines to the bowl and stir well to combine.
• Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
• Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.

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Slow Cooked Hummas

This is the best hummas I have ever made or tasted. It’s a commitment but mostly hands off.

Home Cooked Chickpeas

• 1 lb dried chickpeas
• 2 tbsp olive oil
• 1 onion, sliced thin
• 8 cloves garlic, crushed
• 1 tsp salt
• 1 quart of water
• Several bay leaves

Rinse & drain the chickpeas. Place in a large bowl and cover with water. Set at room temperature for 24 hours.

In a large saucepan combine oil, onions and garlic. Saute over medium heat, until softened.

Drain the chickpeas add to sauce pan and stir to coat in the oil. Add water and bay leaves, cover and simmer until tender 4 hours or so. Add more water as needed.

Hummus

• 2 1/2 c of chickpeas, drained
• 2 cloves garlic
• 4 tbsp lemon juice
• 4 tbsp tahini
• 1 tsp salt
• 2 tbsp olive oil
• 1/8 tsp paprika

In a food processor or blender, add all the ingredients. Blend until smooth. Add water 2 tbsp at a time if too thick.

Asparagus Frittata

– 1/2 lb asparagus, tough ends trimmed

– 1/2 cup shallots, chopped

– 2 teaspoons butter

8 large eggs

2 tbsp fresh grated Pecorino Romano

3 oz Gruyère, grated

/2 tsp kosher salt and fresh pepper to tast

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.

Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve hot, cut into 4 equal wedges.

Cold shrimp with tarragon cream sauce

This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.

1 lemon, halved

1 c white vinegar

6 cups water

3 tbsp sugar

3 tbsp of salt

1 lb raw wild shrimp

2 tsp celery seed

1/2 c – 3/4 c creme Fraiche

3 tbsp finely chopped tarragon

Lettuce for serving the shrimp

Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.

Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.

Air Fried Cauliflower Gnocchi

This was so good!! And easy! Air frying is a game changer for frozen cauliflower gnocchi.

• 2 (10 ounce) packages frozen cauliflower gnocchi, thawed, divided
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup grated Parmesan cheese, divided
• 2 tablespoons chopped fresh flat-leaf parsley or basil
• 1 cup reduced-sodium marinara sauce, warmed

• Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
• Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.

Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.

2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Gruyere and Greens Quiche

• 1 tbsp olive oil
• 1 c chopped sweet onion
• 1 1/2 tbsp water
• 6 large eggs
• 1 1/2 c ricotta cheese
• 1 c finely shredded Gruyère cheese
• ½ c pitted oil-cured olives, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp anchovy paste
• ¾ tsp ground pepper
• 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
• Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
• Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
• Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
• Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
• Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
• Severe 6 – 8.

French Onion Soup

What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.

1 lb sweet white onion, sliced thi

2 c dry white wine

2 tbsp butter

6 c beef stock, preferably homemade

6 slices of sourdough

2 c shredded gruyere

Preheat oven to 425.

In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.

Heat broiler.

Bring the stop to a simmer.

Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese

Place soup bowls on a baking sheet and boil until cheese is melted.

Serves 6.

Grilled Tomato Mozz and Basil sandwich

Simple and satisfying.

1/4 c tomato sauce

4 slices of bread

Fresh mozzarella cheese, sliced thin

Basil leaves

1 – 2 tomatoes, sliced tbin

Cooking soary

Spread sauce over bread slices, top with mozzarella, tomato slices and basil. Spray bread slices with olive oil.

Heat a griddle over medium low heat. Cook until cheese is melting and bread is brown, flip and cook until second side is browned.

Serves 2.

Chicken and Artichokes

This is another winner from Eating Well, perfect for a weeknight meal.

• 1 tbsp olive oil
• 1 lb chicken cutlets
• Salt and pepper
• ¼ c heavy cream
• 3 tbsp lemon juice
• 4 tsp cornstarch
• 1 c unsalted chicken broth
• 1 (14 ounce) can artichoke hearts, rinsed and chopped
• 1 tbsp chopped fresh dill
• Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
• whisk cream, lemon juice and cornstarch in a small bowl.
• Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.