I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to quick weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too. So when you need a fast, healthy dinner, try this recipe for curried mussels.
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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.
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How to preserve the flavor of summer tomatoes? I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze instead. After roasting, let the tomatoes cool to room temperature and pop the whole pan in the freezer (this freezes them individually, so they’re easy to separate later). When the tomatoes are firm (usually after just an hour), slide them into a Ziploc bag and keep them in the freezer for luscious, flavorful roasted tomatoes all winter long.
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These Greek-inspired zucchini fritters make great hors d’oeuvres or a light vegetarian dinner served with a green salad and tzatziki.
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Agua fresca is Spanish for “fresh water,” and it’s an ideal summertime drink. As refreshing as a slice of watermelon with a little hint of perfumed sweetness.
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This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.
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These grilled onions make me think of Mexico and cebollitas (little onions), nestled in embers, turning buttery soft with a rich, smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
2 red bell peppers
1 tomato, halved lengthwise
1/2 onion
5 cloves garlic, peeled
1 ancho chile, halved, stemmed and seeded
3 chile morro (or 2 dried chipotles), halved, stemmed and seeded
1/4 cinnamon stick
3 tablespoons pumpkin seeds
3/4 ounce peanuts, (about 3 tablespoons)
1/4 teaspoon cumin
3/4 teaspoon salt, divided
2 pounds spring onions, cleaned, greens kept on
2 teaspoons canola oil
1 tablespoon cider vinegar
On a medium-high grill or over an open flame, roast bell pepper until flesh is completely charred, 12-15 minutes. Transfer to a paper bag until cool enough to handle, then peel, stem and seed. Place roasted peppers in the bowl of a food processor.
Heat a large skillet to medium and toast tomato, onion and garlic. Turn every few minutes to char all surfaces, about 5 minutes total, and transfer to food processor. Flatten chiles onto the skillet and toast for 30 seconds on both sides, until shiny and fragrant (be careful not to scorch). Transfer to the bowl. Add cinnamon stick and pumpkin seeds to the skillet, and transfer to the bowl when toasted and fragrant. Add peanuts, cumin and 1/2 teaspoon salt to the mixture and process until a coarse paste.
Heat 2 teaspoons oil in a large skillet over medium-high heat and when oil is hot, add puree (be careful; puree may splatter at first). Fry sauce for 5 minutes, until darkened a shade and thickened. Remove from heat, stir in vinegar and transfer to a serving bowl.
Toss green onions with remaining teaspoon oil and salt and grill for 5-8 minutes, turning often, until charred but not burnt on all sides. Serve with Chile-Nut Puree.
Serves 4
This avocado and tomato sandwich embodies all sorts of nutritional virtues: whole grains, healthy fats and fresh vegetables. But really it does even more than that . . . it exemplifies how enjoyable even the simplest fresh food can be.
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I created this eggplant dip for a class I’m teaching at Rancho La Puerta spa in Tecate, Mexico, to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata — and makes a tasty summer appetizer.
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There are many versions of sweet pepper confit, from Sicilian peperonata to Basque piperade. Summer vegetable confits, like this one are exceptionally versatile in the kitchen; the ultimate summer convenience food. Serve them on grilled bread as an appetizer or as a side dish with our Spice-Rubbed Skirt Steak or Pesto-Rubbed Butterflied Grilled Chicken.
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