Simply Organic (16 page)

3 garlic cloves, minced

¾ teaspoon paprika

1 medium loaf Italian bread

1 cup grated Parmesan, Romano, or a similar aged grating cheese

Preheat the oven to 400°F.

Spread out the peppers on a baking sheet. Bake for 15 minutes. When they are slightly blackened and the skin is blistering on one side, turn them and cook for 15 minutes longer. Remove from the oven but do not turn off the oven. Put the peppers in a large bowl. Cover with a plate to steam. Let cool for 15 minutes.

Peel off and discard the skins, and remove and discard the seeds and stems. Slice or tear the peppers into thin strips. Return to the bowl. Add the vinegar, oil, chives, sage or basil, salt, and pepper. Toss to coat well. Set aside.

In a small bowl, combine the butter, garlic, and paprika. Slice the bread in half lengthwise. If the bread is thick, remove some of the inside, leaving a hollow shell. Place the bread halves, cut side up, on a baking sheet. Spread thinly with the garlic butter. Sprinkle with the cheese. Bake for 15 minutes, or until lightly browned.

Place the bottom bread half on a cutting board. Arrange the roasted peppers on top. Cover with the other bread half. Press lightly. Cut crosswise into 10 slices.

VARIATIONS

If you want to add spice to the dish, add a fresh chile pepper or two when you roast the bell peppers.

To make this dish more substantial for a great lunch entrée, place slices of meat or chicken on top of the roasted peppers.

MAKES
4
SERVINGS

A favorite and easy snack in my home, these quesadillas are the perfect way to use abundant zucchini and tomatoes. Serve as a light lunch along with a tossed salad.

2 tablespoons pine nuts

2 tablespoons olive oil

1 zucchini, shredded

½ red or yellow bell pepper, finely chopped

1 small red onion, thinly sliced

2 garlic cloves, minced

1 teaspoon ground cumin

¼ cup chopped fresh cilantro

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 large tomato, seeded and chopped

Juice of 1 lime

1 teaspoon chili powder

¼ teaspoon hot-pepper sauce (optional)

4 whole wheat or white flour tortillas (8 inches in diameter)

2 cups shredded Monterey Jack cheese (about 8 ounces)

Toast the pine nuts in a heavy-bottomed sauté pan over medium-high heat, stirring often, until they turn a golden brown. Cool.

Heat the oil in a medium skillet over medium heat. Add the zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt, and black pepper. Set aside.

In a small bowl, combine the tomato, lime juice, chili powder, and hot-pepper sauce, if using.

Spread one-fourth of the zucchini mixture evenly over half of each tortilla. Sprinkle each with 1½ teaspoons pine nuts and one-fourth of the cheese. Fold the tortillas in half.

In a large skillet over medium-low heat, cook the quesadillas for about 5 minutes, turning once, until the cheese is melted.

Cut the quesadillas into wedges and top with a generous amount of the tomato mixture.

MAKES
6
SERVINGS

There is little that compares with just-harvested shelling beans. When cooked, mashed with a little feta cheese and olive oil, and then warmed inside a pita pocket, they are heavenly. These sandwiches, accompanied by the simple tomato-cucumber salad, make a healthy meal with a wonderful range of Mediterranean flavors.

2 cups freshly shelled beans, such as fava, lima, or cranberry

1 garlic clove, minced

1 tablespoon chopped fresh oregano

4½ tablespoons extra-virgin olive oil, plus extra as needed

6 ounces feta cheese, crumbled

Salt

Freshly ground black pepper

1 cucumber, peeled, halved, and thinly sliced

½ small red onion, thinly sliced

1 large tomato, seeded and chopped

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh Italian parsley

Juice of 1 lemon

6 large whole wheat pitas (8 inches in diameter)

Preheat the oven to 375°F.

Bring 1 cup water to a boil in a small saucepan over medium heat. Add the beans. Simmer for 10 to 15 minutes, or until soft. Transfer the beans and cooking liquid to a medium bowl and mash with a potato masher or fork. Add the garlic, oregano, and about 3 tablespoons of the oil, or enough to give the beans the texture of a smooth pâté. Stir in the cheese. Season with salt and pepper to taste and set aside.

In a medium serving bowl, combine the cucumber, onion, tomato, mint, parsley, lemon juice, and the remaining 1½ tablespoons oil. Season with salt and pepper to taste.

Cut the pitas in half and open to form pockets. Spread an equal amount of the bean mixture in each pita pocket. Gently press together. Place on a baking sheet and cover with foil. Bake for 10 minutes, or until warmed. Remove from the oven and cut into halves or quarters.

Place the cucumber salad in the middle of a large platter. Surround with the bean sandwiches.

KITCHEN TIP

If you don’t grow shelling beans and can’t find them at your grocery store, buy one of the excellent canned whole organic beans on the market. Simply mash the rinsed and drained beans with a bit of the canning liquid until they are the consistency of hummus.

MAKES
6
SERVINGS

Like most stews, this one is even better the next day, after the flavors have had time to marry. Use any summer vegetables you choose. Begin by cooking the ones that take the longest and finish with the ones that need barely any cooking, like corn, peas, or beans.

Polenta

1 cup polenta

½ cup grated Asiago or Parmesan cheese (about 2 ounces)

1 tablespoon chopped fresh rosemary

Stew

2 tablespoons olive oil

2 garlic cloves, minced

1 onion, chopped

8 ounces shiitake mushrooms, stemmed and sliced

1 large tomato, peeled, seeded, and coarsely chopped

1 large carrot, sliced

1 small fennel bulb or 2 celery ribs, sliced

2 potatoes, cubed

3 cups vegetable or chicken broth

5 whole black peppercorns

1 bay leaf

8 large sprigs fresh herbs, such as dill, oregano, basil, marjoram, or sage, or a combination

3 tablespoons light miso or soy sauce

2/3
cup fresh or frozen peas

1 cup fresh or frozen corn kernels

Chopped fresh Italian parsley for garnish

To make the polenta: Lightly oil a 9-inch square baking dish.

Bring 4 cups water to a boil in a medium saucepan over medium heat. Gradually add the polenta, whisking constantly. Cook, whisking often, for 30 minutes, or until the polenta thickens and is creamy. Stir in the cheese and rosemary.

Pour the polenta into the prepared baking dish. Smooth the top and refrigerate for 30 minutes, or until firm.

To make the stew: Meanwhile, heat the oil in a large stockpot over medium heat. Add the garlic, onion, mushrooms, tomato, carrot, fennel or celery, and potatoes and cook, stirring occasionally, for 10 minutes. Add the broth, peppercorns, bay leaf, and herb sprigs.

In a small bowl, blend the miso or soy sauce with 2 tablespoons water until smooth. Add to the stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1½ hours, or until the flavors are well blended. Stir in the peas and corn.

Just before serving the stew, remove the polenta from the refrigerator and cut into 1-inch squares. Remove and discard the bay leaf and herb sprigs from the stew. Place 4 to 5 polenta squares in the bottom of each of 6 soup bowls and ladle the stew over the top. Garnish with the parsley.

MAKES
4
SERVINGS

Warm chunks of salmon are delicious on a bed of zesty arugula. The raspberry vinaigrette adds a sweetness that mellows out this dish perfectly.

1 cup raspberries

¼ cup extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

4 sprigs fresh tarragon, finely chopped

1 garlic clove, minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup whole wheat flour

2 tablespoons finely chopped fresh chives

1 salmon fillet (about 12 ounces), skinned and cut into 4 pieces

1 large bunch (about 6 ounces) arugula, torn into bite-size pieces

1 large yellow or red tomato, cut into wedges

In a small bowl, mash the raspberries with a fork. Place a food mill or sieve over a medium saucepan and push the raspberries through, discarding the seeds. Add 2 tablespoons of the oil, the vinegar, sugar, tarragon, garlic, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Place over low heat and bring to a simmer.

Meanwhile, in a pie plate, combine the flour, chives, and the remaining ¼ teaspoon each of salt and pepper. Coat the salmon with the flour mixture.

Heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add the salmon and cook for 7 to 8 minutes, turning once, or until just opaque.

Put the arugula and tomato in a serving bowl and toss with the warm vinaigrette. Break the salmon fillets into large pieces and place on top of the arugula.

MAKES
6
SERVINGS

The beauty and integrity of this dish come from the ingredients. Though it is a summer dish, it can also be wonderful on a cold winter’s night—just substitute canned organic tomatoes for the fresh. Whether it’s summer or winter, be sure to serve with a loaf of dense, crusty bread to dip into this lovely broth.

2 tablespoons extra-virgin olive oil

2 large shallots, chopped

8 ounces andouille sausage or a similar spicy smoked sausage, cut into ¼-inch pieces

4 garlic cloves, chopped

½ cup dry white wine

4 large tomatoes, peeled, seeded, and chopped

1 cup firmly packed fresh basil, thinly sliced

2 tablespoons chopped fresh marjoram or oregano

1 teaspoon paprika

½ teaspoon freshly ground black pepper

2 cups clam juice

3 pounds mussels, scrubbed and beards removed

½ cup grated Romano cheese (about 2 ounces)

Warm the oil in a large saucepan over medium heat. Add the shallots and sausage. Cook for 3 minutes. Stir in the garlic and wine and cook for 1 minute longer. Add the tomatoes, basil, marjoram or oregano, paprika, and pepper. Cook, stirring, for 2 minutes.

Add the clam juice, increase the heat to high, and bring to a boil. Reduce the heat to low and add the mussels. Cover and simmer for 8 minutes, or until the mussels open. Discard any unopened mussels. Taste and adjust the seasoning.

Serve with the cheese.

KITCHEN TIP

For a more refined and elegant dish, after completing the recipe, remove the mussels and dislodge the meat, discarding the shells. Add ½ cup heavy cream to the stew and cook for 3 minutes over high heat. Return the mussels to the pan and mix thoroughly. Taste and adjust the seasoning.