Category Archives: Recipes of the Week

Pecan Crusted Halibut with Dijon Cream Sauce

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photo by Becky Luigart-Stayner


I love making halibut because it’s a hearty alternative to other white fish and different flavor to traditional salmon. This one is easy and creamy and very filling. I love the combination of Dijon mustard and butter. Sometime I add fresh tarragon to finish it with a little more spice.

1 cup all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 teaspoons coarse grained Dijon mustard
2 large eggs
1-1/4 cups pecans, finely chopped
1-1/4 cups fresh or dried breadcrumbs
8 (6-ounce) skinless halibut fillets
1/4 cup butter

For the fish:
Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.

Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.

Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350 degrees for 10 minutes or until done. Serve with Dijon Cream Sauce.

Dijon Cream Sauce
1 cup heavy whipping cream or milk
1/2 cup coarse grained Dijon mustard
Kosher salt
Freshly ground black pepper
¼ cup fresh tarragon (optional)

Combine cream and Dijon mustard in a medium saucepan. Whisk constantly over low heat 3 minutes or until heated. Season to taste with salt and pepper. Add tarragon and drizzle over halibut.

Pareve BBQ Chicken Pizza

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The kosher version of this popular pizza is amazing and surprisingly close to the treif version (just with imitation chicken). Barbeque chicken pizza became all the rage when the California Pizza Kitchen craze made it popular way back. I still remember my non-Jewish friends talking about how good it was. GKC loves this one and my kids request it often.

2 packages pizza dough (I like Trader Joe’s)
1 cup of your favorite barbeque sauce
1 cup tempeh or soy imitation chicken strips
3 tablespoons olive oil
1 red onion, sliced
1 red pepper, sliced
½ cup chopped cilantro
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Heat the olive oil in a large sauté pan. Cook the onions and the peppers until soft, about 6-7 minutes. Remove from heat. Add the imitation chicken strips and the barbeque sauce and mix well.

Roll out the pizza dough and place onto a baking sheet or a pizza stone. Spread the onion, pepper, chicken mixture over the pizza dough. Sprinkle the cilantro and the cheese on top. Then add some kosher salt and pepper to taste.

Bake for 20 minutes, or until cheese is melted and bubbly.

Chocolate Chip Banana Bread

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by Beverly Mills

Easy
From GKC reader Leora Weinreich

GKC loves it when reader share recipes. This one is easy and low in fat (only 1 egg and ¼ cup of oil). It seems like a good one to have around as a snacking cake or a mid-week light dessert.

3 ripe bananas, mashed
1 cup flour
1 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1/2 cup chocolate chips

Preheat oven to 350 degrees. Grease a loaf pan and set aside.
Mash the bananas with a potato masher, a fork, a spoon, or your hands (potato mashers work best).
Add the flour, sugar, egg, canola oil, and baking soda. Mix until doughy. Then add chocolate chips. Pour into prepared pan.
Bake for 1 hour. Enjoy!

Asian Soy Lettuce Hand Rolls

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16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound Soy Ground Round (soy ground meat)
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped

Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix soy ground round, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add soy meat mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

Salmon With Balsamic Sauce

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Photo by Patrina Tinsley

2 tablespoons extra-virgin olive oil
1 small shallot, minced
1 thyme sprig
1/2 teaspoon cracked black pepper
1/2 cup balsamic vinegar
2 tablespoons heavy cream
4 tablespoons cold unsalted butter, cut into tablespoons
Salt and freshly ground black pepper

Four 6-ounce skinless salmon fillets

In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer. Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper. Serve immediately.

At GKC we really like salmon and have many recipes posted. This is one of our oldies but goldies. My son even made it for a dinner party recently!

Seared Tuna Steaks with Citrus Sauce

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photo by Con Poulos


1/2 cup soy sauce
1/4 cup mirin or rice vinegar
1 small shallot, thinly sliced
1/2 jalapeño, seeded and chopped
2 tablespoons fresh orange juice
One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon ground coriander
1 tablespoon vegetable oil
Four 4-ounce tuna steaks, 1 inch thick

Salt and freshly ground pepper.

In a small saucepan, combine the soy sauce, mirin (or rice vinegar), shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.

If you are a fan of seared tuna (and we are!), you can try this recipe as well.

Grilled Halibut and Tapenade Bundles

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photo: sunset.com

Original recipe by Sunset magazine, edited by GKC

12 very large romaine lettuce leaves
2 tablespoons Dijon mustard
1/2 cup green olive tapenade or homemade
1 pound halibut fillets (1 inch thick)
Olive oil
Lemon wedges

Heat grill to medium – about 375 degrees. Cook lettuce leaves 2 or 3 at a time in a pot of boiling water until ribs are flexible, 1-1/2 to 3 minutes and then transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry.

Spread the 8 largest leaves with olive tapenade. Cut fish into 8 pieces, each about 2-1/2 inches wide. Place 1 piece at base of each leaf. Top each piece of fish with 1 teaspoon of Dijon mustard. If leaf isn’t big enough to enclose fish, overlap leaf with another. Roll up each bundle from base, folding in sides (gently crack lettuce ribs if needed). Brush bundles with oil. Discard any extra leaves.

Grill bundles, turning once, until fish is just opaque, 8 minutes. Serve with lemon.

Halibut is so expensive so we like to save it for very special recipes like this one.

Pasta with Tomato and Eggplant Sauce

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photo by Todd Coleman

Serves 4 -6

2 medium eggplants, cut into 3/4-inch cubes
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small yellow onion, minced
1 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-ounce) can whole peeled plum tomatoes, undrained and crushed by hand
16 fresh basil leaves, torn by hand
1 pound twist pasta or spaghetti
4 ounces good quality mozzarella cheese, grated

Heat oven to 500 degrees. Put eggplant into a bowl and drizzle with 4 tablespoons oil. Toss to combine and season with salt and pepper. Transfer eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes. Transfer to a rack and set aside.

Heat remaining oil in a 5-quart pot over medium heat. Add onions and cook, stirring, until soft, about 10 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente – about 9 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and toss to combine. Stir in remaining basil and season with salt. To serve, transfer pasta to a platter and garnish with mozzarella cheese and a little drizzle of olive oil.

The pasta possibilities are endless. You might enjoy this light and easy spinach and feta version.

Imitation Lobster and Potato Chip Rolls

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photo by John Kernick


Lobster rolls are a fun food item available at many beach food stands and restaurants. I have always been intrigued by their popularity and when the imitation lobster came out in kosher markets, I had to try out a version. I think the results are both fun and delicious.

1 cup mayonnaise
1 celery rib, finely diced
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
1 pound imitation lobster meat, cut into small chunks
2 tablespoons unsalted butter or margarine
6 hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Dijon mustard, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.
Cut the imitation lobster into chunks. Mix into dressing and chill for one hour.

Melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

And while we’re talking imitation fish, try these terrific imitation crab cakes.

Crispy Fish with Pickle Remoulade

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Pickle Remoulade
1 cup mayonnaise
1/4 cup minced celery
1 small shallot, minced
1 garlic clove, minced
2 tablespoons spicy mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped drained capers
2 tablespoons chopped flat-leaf parsley

Crispy Fish
1 cup cornmeal
1 cup panko (Japanese bread crumbs), crushed
1/2 cup all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
3 large eggs
Eight 5-ounce skinless flounder fillets
Vegetable oil, for frying

In a bowl, combine all of the ingredients for the pickle remoulade. Refrigerate until ready to serve.
In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the flounder with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
In a skillet, heat 1/4 inch of vegetable oil. Fry the fish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.

Serve the fish with toasted bread and pickle remoulade.

What is fried fish without French fries? You might as well go all out!

Salmon with Stone Fruit Slaw

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Stone fruit slaw recipe adapted from bon appétit

Make sure you use firm fruit for this recipe. You want the fruits to hold a good julienne slice to give the appearance of a slaw and not a salsa. It is very flavorful and works well with grilled chicken too.

6 salmon fillets, skin on
1 tablespoon grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon vegetable or peanut oil
2 teaspoons brown sugar
¼ teaspoon curry powder
¼ teaspoon crushed red pepper (to taste, or optional)
1-½ pounds assorted firm stone fruit (about 5, such as plums, nectarines, peaches, all julienned)
2 scallions, thinly sliced
Kosher salt

For the slaw:
Whisk the first 6 ingredients in a medium bowl. Add fruit and scallions, toss gently to coast. Season to taste with salt.

For the salmon:
Preheat the oven to 400 degrees. Drizzle the fish with olive oil and kosher salt and pepper to taste. Bake for 15 – 18 minutes or until fish is opaque but cooked through. Serve warm or room temperature with stone fruit slaw.

Ravioli and Spinach Lasagna with White Sauce

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photo: foodnetwork.com

2 (1 pound) boxes cheese ravioli, defrosted
2 tablespoons butter
2 tablespoons margarine
2 cups Imagine pareve chicken broth
½ cup half-and-half
½ cup grated parmesan cheese
¼ teaspoon nutmeg
¼ teaspoon pepper
2 (8 ounce) packages shredded mozzarella or pizza cheese
1 (10 ounce) package frozen chopped spinach (optional)

Preheat oven to 350 degrees. Melt butter in a medium pot over medium heat. Whisk in flour until smooth. Slowly pour in pareve chicken stock, whisking constantly so that mixture thickens.  Next slowly add in the half-and-half, whisking constantly so that the mixtures thickens.  Stir in the cheese, nutmeg and pepper. Cook for about 2 minutes until cheese is thoroughly incorporated. In a 9 x 13-inch pan place small layer of sauce. Next add a layer of ravioli. Sprinkle cheese over ravioli and cover with sauce. If your family likes spinach, add a layer here. Add another layer of ravioli, more sauce and cover the whole top with cheese. Bake, uncovered, for 45 minutes to 1 hour.

If you feel like potchke-ing, try these delicious lasagna rolls.

Chickpea and Feta Salad

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photo: marylandmeals.com


Easy

2 (15-ounce) cans chickpeas, drained
1 tomato, chopped
1 roasted red pepper, chopped
½ cup feta cheese, crumbled

Dressing:
1 tablespoon red wine vinegar
¼ cup fresh lemon juice
1 tablespoon cumin
1 teaspoon fresh minced garlic
½ teaspoon crushed red pepper flakes
¼ cup olive oil
Salt and pepper to taste

Toss together salad ingredients in a medium bowl. Whisk together all dressing ingredients except olive oil. Gradually whisk in olive oil. Pour over salad and mix well. If not serving immediately, refrigerate until ready to serve.

If you’re a fan of chick peas, try this great side dish.

Chocolate Pound Cake

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The best pound cakes are made with butter. Since you aren’t eating meat anyway, this is your chance to make a special, simple yet rich, weeknight dessert.

3 cups sugar
1 cup butter, softened
3 eggs
1-3/4 cups whole milk
1 teaspoon vanilla
3 cups flour
1 cup cocoa
1 tablespoon baking powder

Preheat oven to 325 degrees. Cream together sugar and butter until fluffy. Beat in eggs, milk and vanilla until well mixed. Stir in flour, cocoa and baking powder. Pour into greased 12-cup Bundt pan. Bake for about 1-1/2 hours. Cool in pan for 10 minutes before removing to wire rack to cool completely. You can serve alone, dusted with powdered sugar, with a dollop of (real!) whipped cream or with some fresh berries.

If you’re in the mood for more chocolate, this cake is worth trying even though it isn’t dairy!

Mushroom Onion and Tomato Quiche

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I love to make quiches – It’s a great meal to have for Breakfast, Lunch or Dinner! – A slice of this quiche paired with a delicious green salad makes for the perfect light summer meal. It is a great addition to add to your 9 days menu – and as long as you keep the egg custard the same, you can substitute any vegetable for the inside.

By Sarah Lasry

For the Quiche Crust:
1-1/2 cups all purpose flour
Large pinch of kosher salt
1 stick of unsalted butter (8 tablespoons), sliced into pieces (make sure butter is very cold)
5-6 tablespoons ice cold water

For the Quiche Au Fromage (Cheese Quiche)
2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 teaspoon garlic powder
1 teaspoon parsley flakes
Kosher salt and black black pepper to taste
2 cups sliced baby portabella mushrooms
6 large eggs
2/3 cup heavy cream
1 cup whole milk
8 ounces Guyere cheese (or any mozarella, swiss or white cheddar cheese), cut into peices
2 farm tomatoes, sliced round
1/4 cup fresh sweet basil, diced roughly
1/4 teaspoon nutmeg (optional)

DIRECTIONS:
Preheat oven to 425 degrees.

Place the flour and the salt in the bowl of a food processor and pulse to mix. Add the chunks of butter into the flour. Pulse it, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry begins to hold together in large clumps.

Turn the pastry out onto a floured work surface and gather it into a ball.

Roll out the pastry to fit a 10-1/2-inch inch pie or quiche plate. Crimp the edges, poke the bottom with a fork and place the quiche shell into the freezer for at least 30 minutes.

While the quiche is freezing, sautee your onion in the olive oil on med-high heat. Add the spices and mix well. Let the onions cook down all the way – until fully wilted and have turned a nice light brown (about 10-12 minutes). Remove the onions and in the same pan add the mushrooms. Let the mushrooms cook for about 6 minutes, with minimal stirring. Once mushrooms have cooked, add the onions back into the pan, mix together, remove from heat and set aside to reserve for later.

In a large mixing bowl start putting together your quiche custard, add the eggs, whisk well and then add the cream, and milk and whisk everything together until blended well. Then add the cheese, season a little with salt and pepper and whisk everything together to incorporate. – Set bowl aside in fridge till ready to fill your quiche.

After 30 minutes – Line the pastry with foil and pastry weights and bake in the middle of your oven until the pastry is golden around the edges, about 15 minutes. Remove from the oven and remove the foil and pastry weights. Return the pastry back into the oven and bake until the bottom is golden, an additional 5 minutes.

Remove Pastry from oven and spread an even layer of your mushroom and onions on the bottom of the crust. Then add a layer of sliced tomatoes on top. Then using a ladel, spoon the custard on top of all the vegetables. Fill the quiche till the top of the shell. Add a layer of sweet chopped basil and finally sprinkle the top with some nutmeg. Carefully place quiche back into oven.

Bake in the center of the oven until the filling is golden and puffed and completely baked through – about 30 minutes. To test for doneness, shake the quiche – if it is solid with out a pool of uncooked filling in the center – it is done. Remove quiche from oven and serve.

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www.Kosherstreet.com.

Tarragon-Cheese Bread Pudding

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photo: womensunitedonline.com

1 challah, cut into cubes
4 cups milk
1 cup heavy cream
2 cups grated Swiss cheese
½ cup grated parmesan cheese
6 eggs
3 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon pepper

Grease a 2-1/2-quart shallow baking dish. Spread bread cubes evenly in dish. Whisk together milk, cream, cheese, eggs, tarragon, salt and pepper. Pour over bread cubes. Cover with plastic wrap. Chill for at least 2 hours or even overnight. Preheat oven to 300 degrees. Bake for about 50 to 60 minutes. Cool slightly before serving.
For another savory dairy bread pudding try this mushroom and feta one.

Cucumber, Jicama, and Pickled Ginger Salad

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2 teaspoons white-wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
1 seedless cucumber (1-1/4 pound; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks
1/2 pound jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups)
2 tablespoons drained bottled pickled ginger, finely chopped

Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

Pickled Ginger Baked Salmon

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From the NY Times

Serves 4
4 (8-ounce) fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger
4 slices smoked salmon

Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

Tuna with Wasabi Mayonnaise

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photo: Scott Peterson

Adapted from bon appétit

2 tablespoons wasabi powder or wasabi sauce
1-1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2-1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
28 large slices pickled ginger*
28 (8-inch) wooden skewers
1 bunch arrugula
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes.

Combine tuna, soy sauce, and Dijon mustard in a medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

Thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with arrugula. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

Chilled Corn and Coconut Soup

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Easy

1 jalapeno pepper, seeded and membrane removed, chopped
3 cups fresh corn kernels, reserving ¼ cup
1 can (14 ounces) light coconut milk or regular
2 ½ cups water
Kosher salt and pepper to taste
1 tablespoon lime juice
2 tablespoons chopped mint, plus more for garnish
Tofutti sour cream for garnish

Bring jalapeno, corn kernels (excluding ¼ cup), coconut milk, and water to a boil in a large saucepan. Reduce heat and simmer until corn is tender, about 20 minutes. Filling a blender or food processor, puree soup in batches. Season with salt and pepper and chopped mint. Chill at least 3 hours. Before serving add lime juice. Garnish each with the additional corn kernels, a dollop of tofutti sour cream and a mint sprig.

Arugula Salad with Sweet Peaches and Crunchy Nuts

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Serves 6 small portions, can be doubled

This summer salad includes spicy arugula lettuce and sweet peaches and salty pistachios. It is an interesting flavor combination that really works well on a warm day. The dressing includes a jalapeno pepper, which is spicy and can be omitted.

1 large shallot, thinly sliced
1 jalapeno pepper, seeds and membrane removed, thinly sliced (optional but really good in it)
1/2 teaspoon sugar
2-1/2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 under ripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
3 cups baby arugula

In a large bowl, combine the shallot, jalapeno, sugar and vinegar and let stand for 5 minutes. Whisk in the olive oil and season with salt and pepper. Add the peaches, jicama and pistachios and toss well. Fold in the arugula and season with salt and pepper. Serve immediately.

Grilled Panzanella Salad

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4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
4 teaspoons red wine vinegar, plus a little more for drizzling
2 teaspoons fresh lemon juice
2 cloves garlic, minced
Kosher salt and freshly ground pepper
½ pint grape tomatoes
1 red onion, quartered
2 large bell peppers (any color), quartered
1 medium zucchini, chopped in 2 inch chunks
1 (10-ounce) loaf ciabatta or French bread, sliced in thick slices
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced pastrami, cut into 2-inch ribbons

Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon kosher salt, and pepper to taste in a bowl.
Preheat the oven to 400 degrees. Lightly brush the tomatoes with olive oil and roast for 18 minutes, or until soft. Set aside.
Brush the grill with olive oil.

Put the red onions, peppers and zucchini in a bowl; drizzle with olive oil and vinegar and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until cooked and toasted, about 2 minutes per side for the bread and 3 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly. Store vegetables together and bread in a cool dry place until ready to serve. Just before serving, cut the onions, peppers, zucchini, and bread into bite-size pieces; transfer to the bowl. Add the tomatoes, herbs, pastrami, dressing and any juices from the baking sheet. Season with salt and pepper and toss. Serve immediately.

Mango Chicken Salad

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1/2 cup tofutti sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
3 teaspoons curry powder
1/2 teaspoon salt
6 cups shredded or chopped rotisserie chicken, grilled chicken, poached chicken or any leftover chicken
2 mangos, diced
1-1/2 cups red seedless grapes
3/4 cup slivered almonds, toasted
1 head Bibb lettuce

1. In a large bowl, whisk together tofutti sour cream, mayonnaise, lemon juice, curry powder and salt. Fold in chicken, mango, grapes and half the almonds. Cover and refrigerate for at least 1 hour.

2. Line a platter with lettuce leaves, place chicken salad on top of the lettuce leaves. Scatter remaining nuts on top of the chicken salad and garnish with additional red grape clusters.

Strawberry Crumb Pie

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This recipe was adapted from the original version by Emeril Lagasse. I loved the idea of cream cheese in the crust to yield a creamer taste but had to be careful with the tofutti because it sometimes makes things taste pasty. This one works great.

For the Crust:
1 stick cold unsalted margarine
3 ounces cold tofutti cream cheese
3 tablespoons sugar
1-1/4 cups all-purpose flour, plus more for dusting
Pinch of salt

For the Crumb Topping:
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted margarine, melted and cooled slightly
¼ cup chopped walnuts, toasted (optional)

For the Filling:
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2-1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Directions

Make the crust: Combine the margarine and tofutti cream cheese in a food processor and process until smooth. Add the flour, sugar and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the crumb topping: Combine the oatmeal, flour, sugar, and nuts in a small bowl and toss to combine. Add the melted margarine and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

Preheat the oven to 350 degrees. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees.

Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.