Grilled Salmon with Citrus Salsa

Ingredients:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Beef and Cheese Manicotti

Ingredients:

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Directions:

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Easy Pumpkin Chili

Ingredients:


1 bag frozen fire roasted peppers/onions (Trader Joe's)
1/2 frozen fire roasted corn (Trader Joe's)
2 cloves garlic, finely chopped
1 pound lean ground beef (or turkey)
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder (or more to taste)
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can chili beans

Directions:

Brown meat in large pot and pour off any excess oil. Add frozen peppers/onions and corn. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Garish with cilantro, shreaded cheese and sour cream if desired.

Grilled Salmon with Citrus Salsa Verde

Ingredients:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Tequila Lime Chicken

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Flip breast once or twice.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Slice and serve hot or at room temperature

Pasta Ponza

Ingredients:

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh basil

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped basil and serve immediately.

Grilled Chicken and Pineapple Skewers with Mango Salsa

Ingredients:

2 packages Trader Joe's asado marinated chicken breasts, cut into cubes
1 fresh pineapple (I buy cored and sliced from Trader Joe's)
1 red pepper
12 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Directions:

Heat grill. Skewer chicken, pineable and red peppers. I use 4 inch chicken cubes per skewer with a few pieces of pineable and pepper each. Grill. Serve with salsa over Coconut Rice.


Mango Salsa:

1 ripe mango, peeled, seeded, and diced (I get it at Trader Joe's already peeled and sliced)
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/3 cup rice wine vinegar
1 tablespoon Roses lime juice
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped mint leaves
1/8 teaspoon salt

Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.

Penne with Sun Dried Tomato Pesto

Ingredients:

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)

Directions:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Garnish with additional Parmesan shavings and basil.

Grilled Flank Steak & Portabella Fajitas with Chimichurri

Ingredients:

For the chimichurri marinade:

1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
Fresh squeezed juice from one lemon and 1 lime
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
5 portabella mushroom caps
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows

Directions:

To make the chimichurri: In a food processor, add parsley, cilantro, garlic, juice of lemon and lime, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Marinate overnight.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Brush mushroom caps with marinade. Season both with salt and pepper. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Grill mushrooms. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, warm tortillas on the grill. Slice the steak and mushrooms on the bias into thin slices. To serve, place meat and/or mushrooms on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:


2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer

In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.

Chicken Spedini

Ingredients:

2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive

Directions:

Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.

Combine bread crumbs, cheese, salt, pepper and garlic powder.

Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.

Bake at 350 for 30 to 35 minutes or until golden brown and tender.

(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)

Contributed by Ben V.

Easy Grill With Mixed Greens

Ingredients:

Steaks
Kosher Salt/Pepper
Red Pepper/Orange Pepper
2 Portabella Mushroom Caps

Mixed Greens
Anything else in vegetable drawer - that still remains identifiable
Olive Oil/Balsamic/Lemon Juice
Shaved Parmesan or any other cheese in fridge - that still remains identifiable

Directions:

1. Light grill.
2. Season steaks.
3. Quarter peppers.
4. Toss pepper quarters and mushrooms with olive oil, salt, pepper.
5. Find someone that has not just run a marathon to grill all of above.
6. Toss salad with olive oil, vinegar, lemon juice and cheese.
7. Toast. Eat. Enjoy.

Grilled Fish Skewers with Lemony Chikpea Puree

Ingredients:

5 garlic cloves, chopped
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
2-3 pinches cayenne pepper
4 tbsp olive oil
2 tbsp fresh lemon juice
lemon zest of one lemon
2 tbsp cilantro, chopped
1 1/2 lb firm-fleshed white fish (sword, shark, halibut)
3-4 green or red bell peppers, seeded and cut into 1-2 inch pieces

Directions:

Combine all ingredients but fish and peppers in large non-reactive bowl. Add the fish to bowl and toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or overnight.

Thread fish and peppers on presoaked wooden skewers.

Grill for 2-3 minutes each side or until the fish is tneder and lightly browned.

Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.

Spread puree on large platter. Garnish with a drizzle of olive oil, sprinkle of feta cheese and the parsley. Arrange skewers and lemon wedges over puree and serve.

Chicken with Forty Cloves of Garlic

Ingredients:

3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions:

Preheat oven to 350.

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.


*** I double the sauce, pour half over the chicken and serve the other half on the side.

Grilled Lamb Skewers with Chickpea Puree and Mache

Ingredients:

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows

Directions:

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.

Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)

Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.


Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.

Adapted from Tyler Florence recipe