Spinach and Tomato Egg Scramble

After the eating fest that takes place over Rosh Hashanah/Break-the-Fast through Sukkot and before the onslaught of a zillion-calorie Thanksgiving dinner plus leftovers, I need a break from heavy meals. Meaning, something other than a meat-and-potatoes type dinner.

For example? This omelet-y dish, only it’s scrambled eggs, which means it’s even easier to cook because you don’t even have to fold it. It’s filling enough for dinner if you include a hunk of crusty bread or challah. It’s versatile too: you can add diced cooked potatoes and use any green vegetable instead of spinach; substitute onions or shallots for the scallions; add some crumbled goat cheese or shredded hard cheese such as Swiss or Mozzarella.

But we like it as is. Simple. Tasty. Easy to make. Easy going down. Just right for between holiday feasts.

Spinach and Tomato Egg Scramble

• 2 tablespoons vegetable oil (butter if you prefer; let it melt before adding ingredients)

• 4 thick scallions, chopped

• 1 tablespoon finely chopped fresh chili pepper

• 2 cloves garlic, chopped

• 1 large bunch spinach

• 4 medium tomatoes, cut into quarters

• 8 large eggs, beaten

• salt and freshly ground black pepper to taste

Heat the vegetable oil in a large sauté pan over medium heat. Add the scallions, chili pepper, garlic and spinach and cook, stirring occasionally, for about 2 minutes. Add the tomatoes and cook for another minute. Pour in the eggs, let the eggs set partially, then mix gently to scramble the ingredients together and cook to desired consistency. Season with salt and pepper to taste.

 Makes 4 servings

Pizza with Spinach, Tomatoes and Cheese

Has pizza become the official post Passover food?

I don’t remember that being the case when I was growing up. After Passover, we were full-on with bagels, challah and sandwiches.

So when did this well-loved dish become so extraordinarily popular?

In the first half of the 20th century there were only a few pizza parlors in the United States, all in urban centers such as New York and Boston (and in New Haven, where, in 1925, Frank Pepe set up the still-famous Pepe’s Pizza). But most of the clientele were folks in the local Italian immigrant community.

Pizza became a “thing” in the late 1940s, spurred on by former GIs who had been to Italy during World War II and tasted it there and didn’t want to do without.

Can you blame them?

Pizza has since become an iconic American dish, with toppings way way beyond the classic, original Italian Marhgerite.

We have homemade pizza post Passover, because why not!

Also, when we want a meatless meal, because why not!

For Shavuot, the “dairy” holiday, because why not!

As an hors d’oeuvre for a dairy or fish dinner, because why not?

Pizza with Spinach tomatoes and cheese 

• 1 pizza crust (about 10-inches)

• 2 tablespoons olive oil

• 1 large garlic clove, minced

• 1 bunch fresh spinach, washed and dried (about 6 ounces)

• 2 medium plum tomatoes, sliced

• 4 ounces mozzarella cheese, shredded or chopped

• 2 tablespoons freshly grated Parmesan cheese

• 1/2 teaspoon dried oregano

Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.

 Makes 2 servings

Tzatziki

In my last post I mentioned that my New Year’s get-together is an all-day, all-hors d’oeuvre event. A dairy fest and, several hours later, a meat-fest followed, several hours later by dessert.

Some of the tidbits I serve are homemade, some not, some fancy, others plain, some elaborate, some easy.

This one is amazingly easy and you can to make it ahead, in fact, you have to make it ahead. It’s refreshing, looks pretty and fits in perfectly with some of the other stuff I’m thinking of serving: Herbed Feta Cheese with Sundried Tomatoes and Olives, Smoked Salmon and Asparagus Rollups, Herb and Cheese Gougeres (Choux Puffs), Fresh Tomato Puff Pastry Pizzas.

Happy New Year everyone.

Tzatziki (Cacik)

• 3 cups thick, Greek style non-fat yogurt

• 3 medium cucumbers

• 1 large clove garlic, minced

• 3 tablespoons chopped fresh mint

• 2 tablespoons chopped fresh dill

• 1 teaspoon kosher salt

• 3 tablespoons lemon juice

• 1 tablespoons olive oil

Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Let rest in the refrigerator for 4 hours. Place the yogurt in a bowl (discard the liquid that has accumulated in the bowl). Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Strain the cucumber through a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil.  Stir to blend all the ingredients thoroughly. 

Makes about 4 cups, serving 10-12 people.

Roasted Carrots with Balsamic Vinegar Glaze and Chives

Carrots are always on my menu for Rosh Hashanah dinner. 

This recipe, the one I'm serving this year, is so easy. And you can set it up ahead -- peel and cut the carrots 2-3 days before you have to cook them, and store them in a plastic bag in the fridge.

This dish will go with practically any main course you might serve for dinner. 

Roasted Carrots with Balsamic Vinegar and Chives

• 1 pound carrots
• 2 tablespoons olive oil
• kosher salt to taste
• pinch cayenne pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh chives

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the baking sheet. Pour the olive oil over the carrots and toss to coat them completely. Sprinkle with kosher salt and a pinch of cayenne. Roast the carrots, stirring occasionally, for 10 minutes. Pour the Balsamic vinegar over the carrots, toss and bake for another 8-10 minutes or until they are tender. Sprinkle with chives and serve. 

Makes 4 servings

Grilled Corn Salad

Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

• your child or grandchild wears braces
• your parent or grandparent wears dentures
• you hate the mess and fussiness of eating corn-on-the-cob
• you've had your fill of corn-on-the-cob
• you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

• 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
• 1 cup cut up grape or cherry tomatoes
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped chili pepper, optional
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Roasted Salmon with Chive Flowers

On a recent trip to an Asian supermarket in Queens, New York, I bought a lot of interesting vegetables. Greens -- Chinese broccoli, bok choy, yau choy and cabbage -- and some herbs, including chive flowers (pictured above). 

Chive flowers are just like ordinary chives, except they've been allowed to mature and produce an actual flower. As a result, they are thicker and have a somewhat bolder flavor than regular chives.

I used them to season salmon one night. This dish couldn't be simpler. Takes about 5 minutes to prepare and 15 minutes to cook.

How easy is that!

Roasted Salmon with Chive Flowers

• 24-32 ounces salmon
• 2 teaspoons Dijon mustard
• 2 teaspoons olive oil
• 1 clove garlic, finely chopped
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the mustard, olive oil and garlic together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with the chives, lemon juice, salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned. 

Makes 4 servings

Arugula Salad with Grapes and Dates

On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

• 2 cups (packed) baby arugula
• 2 cups (packed) shredded radicchio
• 1 cup halved red grapes
• 12 medjool dates, pitted and coarsely chopped
• 1 avocado, peeled and coarsely chopped
• 2 tablespoons avocado oil (or use olive oil)
• 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings

Cream of Asparagus Soup

I know asparagus are available all year, but they have the most depth of flavor right now, when you can get the local ones that taste like springtime. Like asparagus are supposed to taste.

On the other hand, although I would suggest making this soup now, it's good any old time because its very simplicity gets the most out of the asparagus taste.

The dish is versatile too: make it dairy or dairy-free (see the recipe options).

And easy: 8 ingredients including salt, pepper and garnish.

Makes a lovely first course for summer dinner.

Cream of Asparagus Soup

• 2 pounds asparagus
• 2 tablespoons olive oil, butter or a mixture of olive oil and butter
• 1 large shallot, chopped
• 1/4 cup white rice or a small, chopped all-purpose potato
• 4 cups vegetable stock
• salt and freshly ground black pepper to taste
• 13/ to 1/2 cup cream or coconut milk
• chopped chives, scallions or Aleppo pepper for garnish

Wash the asparagus and chop the spears into chunks. Heat the olive oil in a soup pot over medium heat. Add the shallot and asparagus and saute for 1-2 minutes to soften the vegetables slightly and coat them with oil. Stir in the rice, pour in the vegetable stock and season to taste with salt and pepper. Bring the soup to a boil, lower the heat to a simmer and cover the pan. Cook for about 25 minutes or until the vegetables are soft. Puree the ingredients in a blender or with an immersion blender. Stir in the cream, reheat and serve garnished with chives, scallions or a sprinkle of Aleppo pepper.

NOTE: this may be served chilled OR hot.

Makes 4-6 servings

Sweet Potato "fries"

I know that for many people, including my family, Hanukkah is a fried-food-fest. That once-a-year indulgence we look forward to with glee. Whether it's the fried latkes, the doughnuts, the chicken -- whatever -- it's the fried part that counts for us. That crunch! That crust! That crisp!

Oy.

So, sure, let's enjoy that first round of classic holiday favorites.

But Hanukkah is an 8-day holiday! So -- how about what I like to call "sort-of-fried" for the remaining days (and anytime after).

Mock fried.

That is, food cooked at high heat that gets crispy, liked fried food, but without the calories, the mess, the fuss and the smell. 

I realize it is NOT THE SAME AS FRIED FOOD.

I get it.

But it is still really tasty, and with the proper crispiness.

Like these sweet potato "fries."

Try these the next time you want something resembles fried without the frying.

Sweet Potato Fries

• 3 pounds sweet potatoes
• 3 tablespoons olive oil
• sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon Aleppo pepper or to taste (or use cayenne pepper)

Preheat the oven to 425F degrees. Peel the sweet potatoes and cut them into julienne strips about 1/4-inch wide. Place the strips in a single layer on a cookie sheet. Pour the olive oil over the strips and toss to coat them all. Sprinkle the sea salt, cinnamon, nutmeg and pepper on top. Bake, tossing once or twice, for about 15 minutes, or until the strips are browned and crispy.

Makes 4-6 servings.

Orange and Vanilla Scented Cheese Stuffed Dates

Sometimes I think life is a bunch of holidays with not much in between, except for the entire month of January.

I suppose that's a good thing, because holidays are happy and celebratory. Also, there's the food. Except for Yom Kippur, every holiday has food. And even when it comes to Yom Kippur, there's the break-the-fast when it's all over and the break-the-fast is all about food. 

As far as holidays go, at this point of the year, we've just finished Thanksgiving. Next up? Hanukkah!

Hanukkah is a really delicious holiday. Lots of fried stuff like latkes and doughnuts.

It's also a dairy holiday because of the story of Judith. You can read all about it here. 

So for me, in honor of Judith, in addition to the usual potato latkes and doughnuts, I have served cheese latkes and potato latkes with a yogurt based sauce laced with lemongrass. Potato Galette with Caramelized Onions and Cheese has been on my Hanukkah menu and also Almond Crusted Winter Squash and Noodle Kugel. 

Desserts? I could go with Meyer Lemon Yogurt Pie (you can use regular lemons) or maybe Baked Goat Cheese with Honey Sauce and Cranberries. Maybe even cheesecake. Or some fabulous cheesecake cookies!

And also these stuffed dates! Easy to make, not too sweet (no added sugar), these little morsels are perfect for the holiday. If you don't want to use almonds for garnish, crushed, toasted coconut will do nicely.

ORANGE-VANILLA SCENTED CHEESE STUFFED DATES

• 12 medjool dates
• 1/2 cup cream cheese (4 ounces)
• 2 tablespoons plain yogurt
• 1 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract
• 3 tablespoons crushed toasted almonds (or pistachios or crushed, toasted coconut)

Cut the dates through the center, but not all the way through to the bottom. Remove the pit and spread the date slightly to form a hollow for filling. Mix the cram cheese, yogurt, orange peel and vanilla extract in a small bowl until the mixture is smooth and soft. Fill the dates with the cheese mixture. Sprinkle with the nuts.

Makes 12