Meatless Monday - Nut Free Sunflower Seed Pesto

It's that time again - Meatless Monday. This week we challenged ourselves to not only prepare a meat-free dinner, but to make a popular vegetarian pasta preparation nut-free too. Pesto is a great way to use leftover Herbs and Lettuces, and part of what makes Pesto amazing is the addition of Nuts in most, if not all, traditional recipes. That's why it's a risky proposition for the allergic, unless, of course, you make it yourself. 

Campanelle with Nut-Free Sunflower Seed Pesto, Photo: NK 

While you'll normally find Pignoli (aka Pine Nuts) in Pesto, other Nuts like Almonds, Walnuts, and even Pistachios are popular choices these days. This is all well and good, unless you have a nut allergy, as many do, sadly, in rapidly increasing numbers. While the reason behind the statistical spike in food allergies noted over the past few decades is the subject of much scientific debate, we can all agree that everyone should be able to safely enjoy such a popular dish. 

Today's clever nut-free Pesto achieves much of the nutty and herbacious deliciousness you find in the original version, without making it inaccessible to those with nut allergies. The secret ingredient is Sunflower Seeds (just be sure you don't have an allergy to seeds before you try it). 

After some experimentation, I came up with an easy version drawing from a recipe for Nut-Free Arugula Pesto I adapted out of Bon Appetit Magazine,  Although the original recipe recommends soaking the Sunflower Seeds overnight, we prepared ours without doing so and the result was still great. If you have the time and forethought, absolutely soak them. The Seeds have a slightly toothier texture when not soaked, but the food processor you use will ensure that the bits of crunch are very small. I happen to like the texture that we achieved. Soaking the Seeds may also help release some additional flavor, but again, we were very happy with the result of our 10 minute version.

Finally, because I simply can't fathom Pesto without a healthy dose of grated Parmigiana Cheese blended in, our version incorporates it to round out the brightness of the Lemon Juice and Zest, while blending with the aromatic Basil and peppery Arugula. 

Campanelle (pictured above) is an awesome pasta shape for Pesto. The name refers to the pasta's "bell" shape, and the wavy edges capture the Pesto perfectly and evenly. Whatever pasta you choose, I am sure you'll enjoy this nut-free favorite whether or not you're on a special diet. Now let's Mangia! 

Nut-Free Sunflower Seed Arugula Pesto
Serves 4, enough for 1 Pound of Pasta
Adapted from Bon Appetit

Ingredients:  1/4 Cup Raw Shelled Sunflower Seen
1 Cup of Basil, packed (a few sprigs set aside for garnish)
1 Cup of Arugula or Baby Arugula, packed
1 teaspoon freshly grated Lemon Zest
2 teaspoons Lemon Juice
1 small Garlic Clove
1 teaspoon of Honey or Light Agave
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmigiana Cheese
2 large pinches of Kosher Salt

Method:  1. Blend all the ingredients together in a a food processor until smooth. 
2. Toss right away with cooked Pasta that is has been boiled in well-salted water. Taste for seasoning and add a little Salt if needed.
3. Serve with extra Parmigiana and a Basil garnish and enjoy! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

Meatless Monday: Pasta + Zucchini, Lemon, Chili & Burrata

The Perfect Simple Summer Produce Side Dish -
NK's Tomato Carpaccio
Recipe HERE

So did everybody have a great holiday weekend? 


Welcome to Monday! 

Don't all jump up and down at once. 

But if we're looking on the bright side, I can report that some really good meatless meals have been materializing in our kitchen of late. 

At the height of summer, when produce is especially great, going meat-free gets that much easier. 



There's nothing like walking into a farm stand or market and being totally inspired by their fruits and vegetables. (With Tomatoes in season, our Tomato Carpaccio pictured here is a great place to start.) That very thing happened to me recently and resulted in what is today's meatless Dinner, a vegetarian pasta dish that I hope you will like as much as I do. 

~In our Lumachine with Zucchini, Lemon, Chili, & Burrata, market-fresh Zucchini gets a quick saute and then marinates for about 10 minutes in Lemon Zest and Juice, as well as spicy Red Chilies. Once tossed with short Pasta or your choice, the Zucchini mixture is enhanced with fresh ribbons of Basil and, here's the topper -  runny and impossibly delicious dollops of Burrata Cheese. 

The result is a bright, herbaceous and lemony dish with a spicy Chili twist cooled by the mellow, creamy cheese. If you can't find Burrata, a good Buffalo Mozzarella will stand in just fine, but don't miss trying Burrata at least once in your life. And don't sample it too much while you're cooking this meal because if you are anything like me, you'll eat it all and have none left for dinner. 

What makes this dish great? Today's Pasta will enthuse even the most reluctant veggie eaters, or at the very least, those that groan when meat is missing from their dinner (ahem, Husband...). I will even go out on a further limb and propose that perhaps if you sub in another short pasta in a fun shape (remember Wagon Wheels?) and omit the spicy Chilies, you may even ge able to coax your vegetable averse kids into eating this.

Let's get to it. 

Lumachine with Zucchini, Lemon, Chili and Burrata

Serves 4 as an appetizer, 3 as an entree

Ingredients:

Freshly Chopped Zucchini, Photo: NK 

2 Large Zucchini, well scrubbed. Cut in half lengthwise and sliced into thin half moons

2.5 Tablespoons Extra Virgin Olive Oil

3 large Garlic Cloves, lightly crushed

3 Small Dried Chilies (Such as Thai Bird Chilies), very finely chopped

Zest of 1 Large Lemon

1 Tablespoon Lemon Juice

Red Chilies, Photo: NK  

8 Ounces Burrata Cheese, cut into 1 inch pieces (try for about 3 pieces per person)

1/2 teaspoon Kosher Salt (plus more for boiling Pasta)

1/4 teaspoon Black Pepper

5 Large Basil Leaves, cut into thin ribbons (chiffonade)

3/4 Pound Short Maccheroni such as Lumachine or other thimble-shaped Pasta

Method:

1. In a large skillet, heat Oil and Garlic Cloves over medium flame. Heat for about 3 minutes until Garlic becomes fragrant and begins to brown. Remove Garlic Cloves and discard.

Marinating the Zucchini, Photo: NK 

2. Add sliced Zucchini to the skillet and cook, stirring often, for about 4 minutes. Turn off the flame and season with a 1/4 teaspoon Kosher Salt and an 1/8 teaspoon of Black Pepper. Next, add the chopped Red Chilies, Zest of 1 Lemon, and a Tablespoon of Lemon Juice. Stir. 

3. Carefully pour the contents of the skillet into a heatproof bowl, juices and all. Set aside for at least 10 minutes, stirring occasionally. The longer it sits, the better it will be. Reserve skillet for finishing the Pasta.   Note: You could stop right here and end up with a really nice Vegetable Antipasto. You can also make this entire pasta recipe ahead by following the directions up to this step and refrigerate the Zucchini Mixture up to 1 day. Bring to room temperature before using.

4. When ready to finish up the dish, boil your Pasta of choice in well-salted water according to the package directions. When Pasta is done, drain it well and pour it back into the large skillet over low heat. 

5. Toss the Zucchini Mixture with all its juices into the skillet. Stir to mix Pasta and Zucchini together. Add the ribbons of Basil and stir again. Taste for seasoning and adjust to your liking. 

6. Plate your Pasta and top each dish with 2-3 dollops of Burrata Cheese. Finish with an extra sprinkling of Black Pepper. Serve immediately and enjoy!  

Lumachine with Zucchini, Lemon, Chili, & Burrata, Photo: NK 

Italian Pasta Classics - Pappardelle alla Boscaiola

Welcome to Neurotic Kitchen's newest feature - Italian Pasta Classics. Since we've shared quite a few of my favorite Traditional Pasta recipes, why not make it a regular thing?  A few examples -

Spaghetti all'Arrabiata

Pasta with Cauliflower

Aglio Olio e Peperoncino

and last but not least, my favorite,

Linguine & White Clam Sauce.

(For the entire NK Pasta Collection, check out our Recipe Index HERE.)

Today, I'd like to spotlight a really wonderful dish that I believe doesn't get nearly enough buzz - 

Pasta Boscaiola.

Boscaiola means "in the style of the Woodsman," There are many ways to make Boscaiola, and the traditional components are often disputed. There is, however, one key, non-negotiable ingredient in Boscaiola that everyone agrees on, and it is the one that best conjures the woodsy feeling of this dish, one of my all time favorite vegetables, Mushrooms. 

Italian Parsley and Mushrooms, Photo: NK

Generally, Boscaiola also includes Tomatoes. Some folks make it with a bit of Pancetta and even Peas. As you might imagine, this method is also very delicious. Still others insist that no Tomato should be involved whatsoever, and instead call for only a touch of Cream to tie the Mushroom and Pancetta together in a sauce. If you are looking for a richer and more stick-to-your-ribs dish, this variation is  great  as well - especially during the chill of winter.  

In contrast, our Boscaiola is somewhat purist in its simplicity; 

it's made using only Tomatoes, Parsley, Garlic, White Wine, Mushrooms and Pasta - which means it's also Meatless Monday ready. As is our custom at Neurotic Kitchen, our Boscaiola is relatively fast and very easy. Since I could write a whole post on my boundless obsession with Mushrooms, you can bet that our sauce will feature a very, shall we say, "healthy" helping of them. 

A few things to note before you begin:

Seasoning:
Seasoning is very important to this dish. And by seasoning I mean Salt and Black Pepper, not necessarily a lot, but do taste the sauce to make sure the end result is well flavored. A bit of Salt is important to make sure the Mushroom flavor pops. I add Crushed Red Pepper during the cooking process. What can I say, it's my favorite and I do think a hint of spice adds something.  

Pasta Choice:
For our Pasta, we chose Pappardelle, a wide, flat shaped noodle, but Boscaiola lends itself well to twisty pasta shapes such as Fusilli or Campanelle. Cavatelli or Stozzapretti are also good choices.  

Mushrooms:
Porcini Mushrooms are a customary part of most Boscaiola sauces. Buy them dried and reconstitute them in water for ten minutes before cooking. Porcini have a strong flavor so you only need an ounce or so of them in your Mushroom Mix. They are expensive though, and while they add deep flavor, your Boscaiola will still be quite tasty without them. I didn't happen to have Porcini on hand in the making of today's dish, but you could absolutely throw in an ounce or two to your Mushroom mix if you so choose. 

As far as the other Mushrooms, you'll be most pleased if you choose a mix of the wild varieties, or at least those types that are considered a step above regular White Button Mushrooms. These include: Oyster Mushrooms, Hen of the Woods (aka Maitake) Mushrooms, Chanterelles (also pricey), Shitake, Portabella, or Cremini. Any mix you are partial to will do. I like to have a variety of different shapes and chop the Mushrooms thickly so that you get nice meaty bites of each kind. 

Remember that Mushrooms shrink significantly when they cook.Since we are using  a whole pound in our dish, the amount may seem alarming at first, but they do cook down quite a bit. Either way, serve this wonderful dish to people who love Mushrooms and you'll have no problems. 

Pappardelle alla Boscaiola
Serves 3 as an entree   

Ingredients: 
1 Pound Mixed Fancy Mushrooms (we used Maitake, Oyster, Shitake and Cremini*)
14.5 Ounce Can of Diced Tomatoes, preferably organic (we like Muir Glen brand)
1/2 Cup White Wine (we used Pinot Grigio)
3 Tablespoons Extra Virgin Olive Oil 
5 Whole Garlic Cloves
1/2 Cup finely chopped Italian Parsley 
3/4 Pound Pappardelle or other Pasta (corkscrew varieties work especially well too)
Salt and Pepper
1/4 teaspoon Crushed Red Pepper
Grated Parmigiana Cheese - optional 

* There are a few great "Fancy Mushroom Blends" available at supermarkets that package several varieties of Mushroom in one. 

Method:
1. Set a pot of well-Salted water to boil for the Pasta. 

Photo: NK

Meanwhile, In a large skillet, heat the Olive Oil and Garlic Cloves over Medium Heat until Garlic begins to get slightly golden but not burnt. 

2. Add the canned Tomatoes, a few shakes of Salt, and about 5 turns of Freshly Ground Black Pepper. Add the White Wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate a bit. Now add the Mushrooms and Crushed Red Pepper. 

3. Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the Garlic Cloves and discard. Stir in the Parsley and taste for seasoning, adding extra Salt and Pepper if desired.  

4. Once water is boiling, cook Pasta as directed. Drain and set aside until sauce is done, reserving some Pasta Water to loosen the noodles if they stick. Plate Pasta with the Boscaiola Sauce and garnish with Parsley Sprigs and an optional sprinkle of Parmigiana Cheese. 
Buon Appetito! 

Pappardelle alla Boscaiola, Photo: NK 

Meatless Monday - Pistachio Basil Pesto with Scallions

Our Italian food mood continues with today's Meatless Monday recipe - a stellar yet simple pasta dish adapted from one of my favorite restaurants, Frankies Spuntino (check them out HERE). With two NYC locations, proprietors Frank Castronovo and Frank Falcinelli have, for nearly a decade, turned out tasty Italian small plates by focusing on fresh, local ingredients and un-fussy preparations. My Mom and I discovered their Carroll Gardens Brooklyn location, Frankies 457, soon after it opened and well before it became so darn popular. To think ... we used to be able to waltz right in.

Orecchiette with Pistachio Basil Pesto and Scallions, Photo: NK

What's great about today's plate? Orecchiette with Pistachio Basil Pesto and Scallions is brightly flavored, easy, and casually elegant. It's as perfect as an appetizer as it is as a main course and even tastes great at room temperature if you'd prefer it to be more like a pasta salad. Even better, this dish is a good way to use leftover Basil (which we happened to have plenty of from our last dish of Pappa al Pomodoro HERE). Frankies' original recipe uses an equal amount of Mint rather than Basil. Feel free to try both ways of making it depending on which herbs you have on hand! 

Orecchiette with Pistachio Basil Pesto and Scallions
Serves 2 
Adapted from Food and Wine/Frank Castonovo and Frank Falcinelli of Frankies Spuntino 

Bright Green Pistachios, Photo: NK 

Ingredients:
1/3 Cup Roasted, Salted Pistachios, shelled
2 Scallions cut into 2 inch lengths, stacked alongside eachother and julienned

Scant 1/4 Cup Olive Oil
3 Tablespoons roughly chopped Basil Leaves
1 large Garlic Clove, minced
1/4 Cup Parmigiano Reggiano, grated
1/2 Pound Orecchiette Pasta
Salt 
Black Pepper

Method:

Set a pot of lightly salted water to boil. 

In a small food processor, process the Pistachios until coarsely chopped.  

Processing the Pistachios, Photo: NK 

Next, add the Olive Oil, Basil Leaves, and Garlic. Pulse about 10 times to combine. 
Transfer Pesto to a bowl and stir in the Parmigiano Cheese. Fold in the julienned Scallions and set aside.

Once water comes to a boil, cook the Orecchiette according to instructions (usually 10 minutes for al dente). When Pasta is cooked, drain into a colander over a bowl, and reserve a 1/4 cup of the Pasta Water.

Adding the Cheese and Scallion, Photo: NK 

Return drained Pasta to the pot over a low flame. Stir in the Pesto/Scallion Mixture and the Pasta Water. Continue to cook over low heat for a minute or two, tossing, until Pesto has coated the Pasta fully and the liquids thicken. Taste for seasoning and add a pinch of Salt - this will really make the flavors pop.  

Plate, and optionally sprinkle with a bit of Parmigiano Cheese and some Black Pepper.

Enjoy!
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Holiday Ready - Easter Sides, Salads, and Hors D'oeuvres

Have you seen the calendar yet? 
                                                    Easter's coming early this year. 

Because March 31 seems to be right around the corner, I started thinking about Spring Side Dishes fit for my favorite holiday, and adaptable for any seasonal party you may be gearing up for. Whether you are attending the holiday somewhere else or hosting yourself, these easy Sides, Salads, and Hors D'oeuvres will help you stay one step ahead of the curve. Today's recipe round up of some of Neurotic Kitchen's greatest hits includes tried and true dishes that will please a crowd with minimal effort on your part. Here we go: 

Grilled Apricots with Burrata, Prosciutto and Arugula

Serves 8

Adapted from Food and Wine - Travis Lett
Use as: A showstopping salad to kick off the meal 

Photo: NK

Ingredients:

5 or 6 Stone Fruits or Pears of your choice, pitted and halved or quartered

1/4 Cup Extra Virgin Olive Oil plus more for brushing on fruit before you grill

1.5 Tablespoons fresh Lemon Juice 

Sea Salt and freshly ground Pepper

1/2 a small head of Radicchio, cored and sliced into thin ribbons

5 Oz of Baby Arugula or Wild Arugula

3/4 Lb Burrata Cheese (one or two large rounds work best) cut into chunks

1/3 Lb sliced Prosciutto or other thin sliced cold cut of your choice (Country Ham, Speck)

1/2 Cup Balsamic Vinegar   

Method:

Prepare your Balsamic Reduction - This can be done one or two days ahead if you prefer. Simply bring the 1/2 Cup Balsamic Vinegar to a rapid boil over medium heat, swirling the pan occasionally. Continue to boil for 5 minutes or more until the liquid reduces and becomes quite syrupy. Remove from heat, cool, and pour into an airtight container. If not using immediately, refrigerate.

Brush Fruits on the cut side with oil. Set on a grill or grill pan over medium-high heat for about 5 minutes until lightly charred. Set aside to cool.

Mix up Dressing separately in a small bowl - Combine Lemon Juice, Olive Oil, and Salt and Pepper to taste. Mix thoroughly.

Toss Arugula with Radicchio in another large bowl. Add Fruit and slowly add dressing to bowl. You may not need to use all of the dressing, so drizzle it and toss salad gently until you have the desired amount. 

To Assemble: Lay the Arugula and Radicchio mixture in small clusters on a large platter. Arrange grilled fruits to your liking around the platter. Dot with Burrata and add slices of Prosciutto that have been rolled up. Drizzle everything with the Balsamic Reduction. 

Delicious Crab Bites, Photo: NK

Crab Salad Bites on Cucumber 
Adapted from the Food Network Kitchens
Serves 6 - 8 
Use as: an elegant but satisfying pre-dinner bite/light hors d'oeuvre

Ingredients:
1 Pound Lump Crabmeat, picked over for shells. 
1 stalk Celery, cut into an 1/8 inch dice
5 Tablespoons Fresh Chives, thinly sliced
1 Tablespoon Minced Fresh Tarragon
1/4 Cup + 1 Tablespoon Low Fat Mayonnaise
2.5 Tablespoons Sour Cream
1 Tablespoon Lemon Juice
1/2 teaspoon Dijon Mustard
Kosher Salt
Freshly Ground Pepper
3 Large Thick Cucumbers peeled and sliced into centimeter thick rounds. (You can also create a few cucumber cups if you like - click HERE for the how to.) 

Method:  
In a medium bowl, lightly toss Crab, Tarragon, Chives and Celery together.  

In a small bowl, mix Sour Cream, Mayonnaise, Lemon Juice, Dijon Mustard and Salt and Pepper to Taste. Carefully mix into the Crab bowl. 

Spoon the Crab Salad onto the Cucumber Chips or carefully into the Cucumber Cups. 
Sprinkle some extra Chives to Garnish. Note - you can use any leftovers to make a Crab Roll Sandwich or Serve over a salad. 

French Cheese & Charcuterie Plate 

Servings Vary
Use as: an hors d'oeuvre course

Photo: NK

Choose 3 or more types of cheese with varying firmness - Cow, Goat and Sheep

We used:  

Boucheron - Runny Goat, minimal tanginess & pleasant salinity

Ossau Iraty - Firm Mild Sheep's milk from the French Pyrenees

Saint Nectaire - Earthy Tasting Washed Rind Cow's milk

And now for the rest:

Saucisson Sec - French Dried Sausage similar to Soppressata, we like D'Artagnan Brand

Blackberry Jam - goes nicely with the Ossau Iraty, we prefer Bonne Maman brand

Country Pate, also known as Pate de Campagne, a rustic-style chunky pate

Pate, Mustard & Cornichon Plate, NK

Pate Accompaniments: 
Cornichon Pickles, for the pate

Grainy Mustard, for the pate

Fruit, Starches, and Garnishes:

Grain Bread or Rye, for the pate

Dried Fruit, we used Turkish Apricots

Forelle Pears, because they are gorgeous 

Grapes - for taste, color and height

Crackers - nothing beats Carr's brand

Crusty French Baguette sliced thin

Frisee Lettuce and Parsley 

Design: Half the fun of a cheese plate is styling it. Experiment with varying heights and colors, and always be sure to let your creativity run wild. 

Oak Leaf Lettuce Salad with Blue Cheese and Black Grapes
Adapted from Food and Wine
Serves 4
Use as: a lighter side salad accompaniment

Photo: NK

Ingredients:
3/4 cups Seedless Black Grapes, halved
20-25 Almonds, halved
Red Oak Leaf Lettuce (about 8 cups) - Gotham Greens brand available on Freshdirect
3 ounces Valdeon Blue Cheese, crumbled (Cabrales or Roquefort work well too)

For the Shallot Vinaigrette:    
1.5 Tablespoons diced Shallot
1/2 teaspoon Agave Nectar or Honey
1 Tablespoon Sherry Vinegar
2.5 Tablespoons Olive Oil
1/4 teaspoon Kosher Salt

Method:
Wash and thoroughly dry lettuce leaves, tearing in half any larger ones.

To prepare the Vinaigrette, put Shallots in a small bowl, add Agave Nectar and Vinegar and stir.

Stream in Olive Oil, whisking constantly to emulsify. Season with salt.

Dress lettuce and toss in Grapes and Almonds. Add Salt and Pepper to taste.
Plate Salad and top with Blue Cheese Crumbles

Persimmon Carpaccio with Prosciutto and Manchego
Adapted from Zen Can Cook
Serves 4 
Use as: an elegant individually plated make-ahead appetizer

Photo: NK

Ingredients:
2 Ripe Fuyu Persimmons, peeled
5 Ounces Frisee and Arugula Mix
1/4 Lb Imported Prosciutto
Aged Manchego, shaved (if you buy 1/4 Lb slab it will be more than enough)
1/4 Cup Walnuts, toasted
Juice of 1/2 a Lemon
2 Tablespoons Olive Oil + extra for brushing
Sea Salt
Black Pepper
1/2 Cup Pear Balsamic Vinegar (regular is fine too)

Method:
Toast Walnuts briefly if you have not already. 

Set a pot over low to medium heat and pour in Pear Balsamic Vinegar. Keep an eye on it and bring Vinegar to a boil in a small saucepan. Cook, stirring often, until the liquid is reduced and syrupy. Turn off heat. 

Meanwhile, peel the Persimmons and thinly slice them. You can use a mandoline for this but a sharp knife works well too, especially if the Persimmon is super ripe.

Set 4 to 6 slices of Persimmon on each serving plate, overlapping slightly in a clover shape (see photo above). Brush with a bit of Olive Oil and sprinkle with Salt.

Combine the Lettuce Mix with the Olive Oil and Lemon Juice and season with a bit of Salt and Black Pepper. 

To assemble, place one slice of Prosciutto (folded or flat) over the Persimmon. Sprinkle with Manchego and Walnuts. Place another slice of Prosciutto atop that, and again, sprinkle with Manchego and Walnuts. Finally, place mixed Salad on top of it all and sprinkle with Balsamic Reduction. If not serving immediately, leave off the Balsamic Reduction until ready to serve. 

ilili Brussels Sprouts
Lightly Adapted from ilili Restaurant, NYC 
Serves 2-3 as a side dish, easily adaptable for more people. 
Use as: an amazing vegetable side that can be mostly made ahead and tastes just great a room temperature as well. 

Photo: NK

Ingredients:
1 lb Brussels Sprouts
1 Tablespoon Olive Oil
Mint Yogurt, Recipe Follows*
Fig Puree, Recipe Follows*  
4 Tablespoon Toasted Walnuts, slightly crumbled. 
6 - 8 Tablespoons Seedless Red Grapes sliced into halves or thirds.
1/2 teaspoon Sherry Vinegar  or to taste
Equipment - a baking sheet with sides or shallow roasting pan and 2 one gallon ZipLoc bags

Fig Puree*  
Yields enough for 1 batch serving 2-3
Can be prepared a day ahead and refrigerated. Bring to room temperature or warm slightly before using.
Ingredients
1/2 Cup Water
1/2 Cup Fig jam 
Method - Combine Jam and Water in a small saucepan and bring to a boil. Allow to cook, gently boiling, for another 2-3 minutes or so, stirring occasionally until mixture thickens and is reduced by half. Remove from the heat and strain out and discard any solids. Alternatively, you can puree the mixture in a mini blender. Set aside. 

Mint Yogurt*
Yields enough for 1 batch serving 2-3 plus extra.Can be prepared several hours ahead and refrigerated. 
Ingredients
3/4 Cup (6 Oz) Plain Low Fat Yogurt - Emmi Swiss has great consistency and flavor
1 Tablespoon Water
3 Heaping Tbsp Mint, very finely minced
1/4 to 1/2 Teaspoon Salt* 

Method - Combine Yogurt, Mint, and Water. Stir to incorporate. Next, start by stirring in a 1/4 teaspoon of Salt first and taste.* If you choose to add another 1/4 teaspoon Salt, you may find the Yogurt very salty. In the end, when all flavors are combined, the extra saltiness becomes very balanced, but I have a salty palate so use your discretion! You can always add more Salt later if you prefer. 

NK's Smoked Salmon Canapes with Creme Fraiche on Blini

Serves 6 (2-3 Blini per person)
Use as: a light cocktail bite before appetizers

Photo: NK

Ingredients:

8 Ounces Organic Smoked Irish Salmon

5 Ounces Creme Fraiche

1 small bunch of Fresh Dill

1 Lemon, zested with a microplane, and 7 or 8 long strips of zest cut in half (optional)

1/2 Cucumber, seeded and minced

1 Shallot, minced

3 Tablespoons Lemon Juice 

Black Pepper

18-20 Premade Cocktail Sized Blini, prepared according to package directions (ie warmed in the microwave or baked at 350 for 4 minutes - once cooked, they are fine served at room temp).         

Method:

Prepare Cocktail Blini as directed.

On a cutting surface, Stack Smoked Salmon Slices in layers and slice thin strips vertically. 

Turn your cutting surface ninety degrees, and slice the Salmon again vertically. This will create fine dice. Place diced Salmon in a medium bowl. 

Add grated Lemon Zest to Salmon mixture, and set the optional strips of Zest aside for garnishing later on.  

Combine Minced Cucumber, Minced Shallot, and Lemon Juice into Salmon Mixture. Add ample amount of Black Pepper to taste. Recipe can be prepared up to this point up to 6 hours before serving. Just cover mixture and place in the fridge if you choose. When ready to assemble, give the mixture a stir and add more Lemon Juice as desired.

To plate, top Cocktail Blini with a dollop Creme Fraiche. Spread Creme Fraiche into a flat circle, leaving some of the Blini edge uncovered. Top with the Salmon Mixture and dot with optional Zest Strip and a sprig of Fresh Dill. If not serving immediately, cool in the fridge up to an hour and allow to sit a few moments outside the fridge before putting out. The ideal temp for this hor's d'oeuvre is just a smidge cooler than room temp, but not fully chilled. 

Finally, if you are looking for a meatless main dish or Spring pasta side, Farmers Market Veggie Pasta is a great idea:

Whole Wheat Fusilli, Spring Garlic, Mushrooms, Asparagus Coins & Oven Dried Tomatoes
Loosely adapted from the FruitGuys Almanac

Serves 2 as a main, 4 as an appetizer - double the recipe for a crowd
Use as: A great side dish or Vegetarian Entree 

Photo: NK

Ingredients:

1/2 Lb Whole Wheat Fusilli or other pasta of your choice

2 large stalks of Spring Garlic
5-7 Ounces Mixed Fancy Mushrooms (we used Beech and Hen of the Woods aka Maitake) 

1 Tablespoon Olive Oil
1 Tablespoon salted Butter
1/4 Cup Lemon Juice

2 Tablespoons White Wine

4 Tablespoons minced Chives plus several whole Chives reserved for garnish. 

1 pinch Crushed Red Pepper Flake 
Kosher Salt, 1 Tablespoon for pasta water plus more for seasoning

Black Pepper
Optional pinch of Crushed Red Pepper

1/4 Cup Parmesan Cheese, freshly grated

*Asparagus Coins (Optionally prepare ahead, recipe below)

*Oven Dried Tomatoes ( Make at least one day ahead, recipe below)

Method:

Before you begin, prepare your Asparagus Coins (the day before or day of) and set aside the Oven Dried Tomatoes you prepared the day before. Recipes for both are listed if you scroll all the way down. 

Set a large pasta pot to boil with 1 Tablespoon Kosher Salt. Once boiling, prepare Pasta according to the box instructions.

Chop the white bulb ends of the Spring Garlic off. Mince the white bulbs until you have about 2 Tablespoons. Now, slice the green part of the stalks crosswise into rings until you have about 3 Tablespoons. Set aside 1 Tablespoon of the green parts to use as garnish when the dish is complete.

In a saute pan, heat 1 Tablespoon Olive Oil and 1 Tablespoon Butter over medium flame until Butter is melted. Add 2 Tablespoons minced Garlic (white parts) and 2 Tablespoons Sliced Garlic stalk (green parts). Saute until garlic becomes aromatic, about 2 minutes, taking care not to let the garlic burn. Add Mushrooms and Wine and sauté over low to medium heat for about 5 minutes or until mushrooms have softened and have created some moisture. Turn off the heat. 

When Pasta has cooked, drain fully (reserving some cooking liquid) and return to pasta pot. To the pasta pot, stir in the Mushrooms, Lemon Juice, Minced Chives, and one or two Tablespoons of reserved Pasta Water. Toss the contents well and season generously with Salt and Pepper to taste. Add the optional Crushed Red Pepper. Finally, stir in the Oven Dried Tomatoes and Asparagus Coins. 

To serve, scoop pasta into bowls, sprinkle with grated parmesan and the reserved garlic greens you set aside. Optionally garnish with a few whole chives. 

*Asparagus Coins

Serves 2

Ingredients:

6-8 stalks of Asparagus, bottoms trimmed, tops cut off. 

Asparagus Coins, Photo: NK

Method:

Simply line stalks up and slice them into 1/4 inch coins.  

To cook, toss in boiling water for 60 seconds before draining and blanching in cold water. 

Season as desired.

Storage:
Can be prepared up to 2 days ahead and stored in the fridge in an air-tight container. You can even skip the cooking and serve raw if you like. 

Uses:

Asparagus coins are great in pastas, mixed into rice, or even as an addition to soups and salads.

*Oven Dried Tomatoes

2 Servings 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Pepper

1/4 Cup Olive Oil

Sugar

Method:

Preheat oven to 250. 

Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. 

Place Tomatoes on a wire rack over a baking sheet with sides.

Drizzle with olive oil and top with salt, a small pinch of sugar, and black pepper.

Cook for 2.5 to 3 hours until dried and wrinkled. 

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Enjoy!