Wednesday, April 26, 2017

Olive Puffs with Feta

2 thawed sheets of puff pastry, 5 x 5"
3-1/2 oz. feta cheese made with goat's or sheep's milk
1 T. olive oil
Grated zest of 1 lemon
18 pitted kalamata olives
Salt and black pepper

Preheat oven to 400 degrees.

Cut each puff pastry sheet into 1-1/2 x 1-1/2" squares. Place the squares, leaving a little space between them, on a baking sheet lined with parchment paper. Make a small depression with your thumb in the middle of each square. Cut a large piece of the feta and break it into small pieces. Brush all the squares with olive oil. Place a piece of cheese into each hollow and top it with a little lemon zest. Firmly press an olive into the cheese so it stays in place during baking when the pastry rises. Crumble the rest of the feta over the squares and season with salt and pepper.

Bake in the middle of the oven for 15-20 minutes, until golden brown.

Serve warm or cold.

Makes 18 pieces.

Adapted from The Summer Table, p. 126.  

Bean Salad with Rice

2 14-oz. cans of various beans (such as pinto beans and black beans)
1 8-oz. can corn
2-1/2 c. cooked long grain rice
6 scallions, sliced
2 cloves garlic, minced
2 large tomatoes, chopped
2 avocados, pitted and coarsely chopped
Grated zest of 2 limes
4 T. freshly squeezed lime juice
Salt and black pepper

Rinse the beans and corn thoroughly and combine with the rice in a bowl. Stir in scallions, garlic, tomatoes, and avocados. Add the lime zest and lime juice, and combine thoroughly. Season with salt and pepper. Let rest about 30 minutes before serving.

Serves 4-6.

Adapted from The Summer Table, p. 61.  

Salsa Fresca

2 large tomatoes, seeded and coarsely chopped
1 small white onion, coarsely chopped
scant 1/2 c. cilantro leaves, chopped
1 large clove garlic, minced
1/3 chile, such as jalapeno or serrano, seeded and chopped
Juice of 1 lime
3/4 t. salt
Chopped cilantro for garnish

Mix tomatoes, onion, cilantro, garlic, and chile. Stir in lime juice and salt. Mix well or blend lightly with an immersion blender. Let rest about 20 minutes before serving, garnished with cilantro.

Serves 4.

Adapted from The Summer Table, p. 52.

Salsa Verde

1 tart green apple, such as Granny Smith, cut into 1/2" cubes
Grated zest from 1 lime
Juice from 1/2 lime
1 avocado, peeled and cut into 1/2" cubes
1/3 green chile, such as jalapeno or serrano, seeded and finely chopped
2 stalks celery, chopped into small cubes
1/4 c. chopped chives
1/4 c. chopped cilantro
1 T. canola oil
Flaked sea salt and coarsely ground black pepper

Mix apple pieces with lime zest and lime juice. Fold in avocado pieces. Fold in chile and celery pieces. Stir in chives, cilantro, and canola oil, combining thoroughly. Season with salt and pepper. Let rest about 20 minutes before serving.

Serves 4.

Adapted from The Summer Table, p. 40.

Tuesday, April 25, 2017

Easy Baked Jumbo Shrimp

2-1/4 pounds large raw shrimp
1/2 c. butter or margarine
1 t. salt
6 cloves garlic, minced
1/3 c. chopped parsley
3 t. grated lemon peel
3 T. lemon juice
Lemon wedges

Shell the shrimp, devein, wash, and drain on a paper towel.

Melt the butter or margarine in a 13 x 9 x 2" baking dish. Add the salt, garlic, and half of the parsley. Arrange the shrimp in a single layer in a baking dish. Bake uncovered in a 400 degree oven for 5 minutes.

Turn the shrimp and sprinkle with the lemon peel, lemon juice, and remaining parsley. Bake 8-10 minutes more, or just until tender. Arrange on a heated platter. Pour the garlic butter over all. Garnish with lemon wedges.

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