Avocado Salad

Recipe adapted from cookinglight.com

INGREDIENTS:
- 2 teaspoons lemon zest and juice of 1 lemon- lime works well too
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon sugar, or to taste
- Freshly ground black pepper
- 1 cup cooked black beans, drained
- 8 ounces small seedless cucumbers, cut into 1/2-inch pieces
- 8 ounces tomato, seeded, cut into 1/2-inch dice
- 3 or 4 scallions, white and light-green parts, chopped
- 1/3 cup loosely packed, finely chopped cilantro
- 1 avocado, ripe, chopped into 1/2-inch dice

*You can play around with the ingredients.  Add diced mangoes, jicama, parsley instead of cilantro, chick peas, fava beans, etc. 

DIRECTIONS:
- Whisk together zest, juice, oil, cumin, salt, pepper, and sugar in a bowl.  Taste for seasonings and adjust as needed.
-  Add the black beans, cucumber, tomato, scallions, cilantro, and avocado.  Fold gently to combine.  Taste for seasonings.  This can be served immediately or covered and refrigerated up to 8 hours. The lemon will preserve the color of the avocados, but I wouldn't store longer than 8 hours.

Mushroom Tart

INGREDIENTS:
- 1 recipe Pate Brisee "Savory, Flaky Crust", baked and cooled
- 1 lb Mixed Mushrooms (Cremini, Shitake, Oyster), sliced uniformly
- 1 Shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon Thyme, chopped
- Chives, chopped- for garnish
- 3/4 cup shredded cheese of choice (fontina and parmesan works nicely for this)
- 1 cup Heavy Cream
- 1/2 cup Milk
- 3 Eggs, lightly beaten
- Freshly grated Nutmeg, approx 1/4 tsp
- Olive Oil/Unsalted Butter
- Kosher Salt and Freshly Ground Pepper, to taste
- Caramelized Onions (optional)*- made with 2 Spanish Onions
- Truffle Oil to drizzle on mushrooms (optional)

* For making Caramelized Onions- Get a pan hot over medium heat with equal parts olive oil and butter (1 tbsp total). Add the onions and start sweating. Add salt and pepper. Reduce the heat to medium/low and caramelize the onions until soft and completely cooked. This will take about 30 minutes to an hour depending on the amount of onions. Taste for seasonings and add more salt/pepper if needed. If the onions didn’t get sweet enough through the caramelization, add some sugar and/or honey. Set aside to cool. This can be made in advance, cooled and refrigerated.

DIRECTIONS:
- Your pie crust should be completely blind baked and cooled before filling it.
- Sauté and brown your mushrooms in batches to avoid overcrowding the pan. Heat approx 1/2 tablespoon each of oil and butter in a large skillet over medium high heat. Add the first batch of mushrooms and cook until browned and caramelized. Add a proportional amount of the minced garlic, shallots and thyme, and cook through. Season with salt/pepper to taste. Remove from skillet to a bowl and repeat with remaining mushrooms. Once all cooked, drizzle the mushroom mixture with truffle oil to taste if desired. Set aside mushroom mixture and let cool.
- In a bowl, make your custard. Mix the milk, cream, eggs with a whisk are alternately mix in blender until frothy. Add salt, pepper to taste, and nutmeg. Mix in about 1/4 cup of the cheese and set aside.
- On the bottom of your pie crust, scatter out the caramelized onions (if using). Then sprinkle with 1/4 cup of cheese. Top with the mushroom mixture. Gently pour custard onto the mushroom mixture (may not need all custard). Sprinkle with remaining cheese on top.
- Bake the tart in a 325 degrees oven for about an hour until nicely browned on top and the custard is barely set. Let cool before cutting wedges. Garnish top with fresh chives if desired and drizzle with additional truffle oil.
- This can be served warm or at room temperature. It can be refrigerated once cooled and rewarmed, which actually tastes better because all the flavors have set. To rewarm after refrigeration, bake at 350 degrees for about 10 minutes.

Sausage, Tomato, and Bell pepper Pasta

INGREDIENTS:
- 1 Red Bell Pepper & 1 Yellow Bell Pepper - need only half of each, diced
- 1 Shallot, diced
- 1 Whole Garlic, roasted in Olive Oil *
- 1 Sausage link, approx 1/2 lb- I used fennel, but a sweet italian sausage is a good sub
- 1 large or 2 small Heirloom Tomatoes, chopped- only if in season; use vine ripened otherwise
- Garlic Oil (reserved from the roasted garlic)
- 1 tablespoon Butter
- Fresh Basil, approx 10 leaves torn or chiffonade
- Chives, approx 1 1/2 tablespoons, chopped
- Fresh mozzarella, cubed
- 1/4 cup dry White Wine
- 1/3 cup Chicken Stock
- Zest of 1 Lemon
- Red Pepper flakes, to taste
- Kosher Salt/Freshly Ground Pepper,  to taste
- 1 lb Fettuccine Pasta

* Roasted garlic cloves can be made by placing peeled, whole cloves in a small sauce pan. Add olive oil to just halfway up the cloves and keep on a very low heat. Mix occasionally. The cloves are done once they are soft to the touch. Keep an eye on them and reduce the heat as necessary. Try not to overbrown them. Also, save the leftover oil for later use in this dish.

DIRECTIONS:
- Remove casing from the sausage and brown in a large, hot skillet.  Break into 1/2 inch chunks while you saute. Once browned, remove from the skillet and set aside.
- In the same skillet over medium-high, saute the shallots and diced bell peppers in about a tablespoon each of garlic oil and butter.  Saute until cooked but still a little bite to the peppers. Season with salt/pepper to taste.
- Add 1/4 cup white wine and bring to a boil. Turn heat to low and reduce the wine while scraping up any pan drippings.
- Add 1/3 cup chicken stock and bring to a boil.  Turn heat to low and reduce.
- Meanwhile, cook the pasta in a separate pot to al dente texture.
- Add the diced tomatoes to the bell pepper/shallot mixture and just warm through over low heat.
- Add the browned sausage, roasted garlic cloves, pasta, and lemon zest.  Toss and warm through over low heat.
- Add the basil leaves.
- Drizzle a liberal amount of reserved garlic oil and some red pepper flakes if desired.  I also add a little drizzle of chili oil. 
- Toss so all ingredients are evenly distributed and pasta evenly coated.  Taste for seasonings and add salt pepper as needed.
- Mix in the cubed mozzarella and chives.  Ready to serve!

Hash Brown Crusted Quiche

Recipe adapted from foodnetwork.com

Quiche 1: roasted red peppers, spinach, caramelized onions, mixed shitake/cremini mushrooms, jack/white cheddar, chives.
Quiche 2: diced spanish chorizo, roasted red peppers, garlic, scallions, jalapeno jack cheese.

*Make sure to cook/saute/season all ingredients that need to be before adding to quiche.

Ingredients
- 3 cups, shredded frozen hash browns, thawed and drained VERY well
- 3 tablespoons butter, melted
- 3 Large Eggs, and 2 Egg Whites, beaten (or 4 large eggs..I just like a less eggy quiche)
- 1 cup half-and-half (or heavy cream)
- Shredded Cheese of your choice, approx. 1 cup
- Any other fillings you desire (cooked veggies, meats)
- Salt and freshly ground black pepper

Directions
- Preheat oven to 450 degrees F.
- After draining the hashbrowns, dry them between paper towels to get out any excess liquid. Season the drained hashbrowns with salt/pepper to taste.
- Grease a 9 inch pie plate. Toss the hashbrowns with melted butter and press onto the bottom of the pie plate. Press up the sides of the plate as well to form a crust.
- Bake for about 25 minutes until it is golden brown and starting to crisp. Remove from oven.
- Meanwhile, in a mixing bowl, mix your eggs and half n half together. Mix in half the cheese. Season with salt/pepper.
- Place all dry, cooked fillings onto your cooked crust and pour egg custard over the top. Sprinkle top with remaining cheese.
- Lower the oven temperature to 350 degrees and bake the quiche for about 30 minutes until it quiche is puffed and golden brown.
- Serve right away or at room temperature. This is great to pick at all day long.

*Make Ahead- You can make the crust a day ahead and refrigerate it over night. Don't add the fillings/custard until you are read to bake the quiche.

Pearl Pasta with Mushrooms

INGREDIENTS:

- 2 Shallots or small Red Onion, finely chopped
- 2 cloves Garlic, minced
- 1 lb Mixed mushrooms (shitake, cremini, oyster), chopped uniformly
- 1 box Israeli Couscous, approx 2 cups
- 2 cups Chicken Stock (vegetable stock is fine too)
- Zest of 1 Lemon
- Juice of 1/2 Lemon (more or less to taste)
- 1 tablespoon fresh Thyme
- 1 1/2 tablespoon fresh Dill, finely chopped (more or less to taste)
- 2 tablespoons fresh Chives, finely chopped
- Kosher Salt and Freshly Ground Black Pepper to taste
- Grated Parmesan (optional)
- Olive Oil
- Butter

DIRECTIONS:

- Heat about 1 tablespoon oil and 1 tablespoon butter in a large skillet until hot. Add just enough mushrooms to fit the pan but do not overcrowd. Overcrowding is the worst thing you can do when cooking mushrooms..you’ll end up w/ chewy tasteless mushrooms. I suggest cooking each type of mushroom in separate batches b/c they cook at different rates. Sauté over medium high heat until browned and caramelized (this is key in achieving the best taste of the mushroom). Add more oil/butter as needed. Add a proportional amount of fresh thyme, and salt/pepper to taste to each batch of mushrooms.
- Once mushrooms are all sauteed, set aside in a bowl. You can also mix in some grated parmesan to taste.
- Clean your skillet out with a paper towel. Using the same skillet, add another tablespoon of oil and butter. Sauté the shallots over medium heat until soft and translucent.
- Add the pearl pasta and toast until lightly colored. Try to make sure that each "pearl" is coated in oil/butter (similar to how you would with risotto).
- While the pearls are toasting, add the minced garlic and cook only about a minute. Be sure not to burn the garlic.
- Add the stock and bring to a boil. Reduce heat to low and cover. Cook until all of the liquid is absorbed, approx. 8-10 minutes.
- Once pasta is done, fold in the mushrooms, dill, chives, lemon zest, salt/pepper to taste. Note, that dill can be a strong herb for some. So, go light at first and add more as needed to your taste. Add fresh lemon juice and drizzle with olive oil. I also like to mix in a couple capfuls of balsamic vinegar at the end, but it's not necessary.
- You can serve right away or leave at room temperature until ready to serve. Serve this with grilled lamb kebabs and taziki for a fabulous summer meal!

Berry Buttermilk Cake

Recipe from smittenkitchen.com, originally from Gourmet


Ingredients:

- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh berries

Directions:

- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

- Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest. Add egg and beat well.

- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top.

- Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

- Bake until cake is golden and a wooden pick inserted into center comes out clean, about 17-25 minutes, but check after 17 minutes.

- Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and serve.

Balsamic Onion Salad

Recipe adapted from epicurious.com

Ingredients:

- 3 Red Onions
- 1/4 cup plus 2 tablespoons Balsamic Vinegar
- 1 cup Olive Oil
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon fresh Black Pepper
- 6 tablespoons Shallots, minced
- 2 teaspoons Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Mixed Salad greens- spinach, arugula, red leaf lettuce, etc
- Fresh or Dried Figs, sliced
- Feta or Goat Cheese, crumbled
- Pecans, roughly chopped

*You can switch out the fruit, cheeses, nuts. Also, adding a meat such as roasted chicken can make this into a hearty meal. If you need a carb, make some quick homemade croutons with french bread cubes to throw in there.


Directions:

- Preheat the oven to 375 degrees F.
- Cut the onions into 1/4 inch slices. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, stream in 3/4 cup olive oil until emulsified.
- Assemble salad. Toss the greens with dressing, to taste. Don't add too much dressing at this point, because people can add more as desired.
- Arrange the onions, figs, cheese, nuts, and other desired toppings on top. Sprinkle with salt/pepper and serve!