Guava Glaze

Makes about 1 1/2 cups

1/4 cup fresh orange juice
2 Tbls. fresh lime juice
1/2 tsp. grated lime zest
1 Tbls. minced shallots
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. ground coriander
2 Tbls. sugar
1 cup guava paste

Combine all of the ingredients into a small saucepan and bring to a boil.  Cook until the mixture is reduced slightly, about 5 minutes.  Be careful - it’s easy to burn!

Summer Pasta with Raspberry Vinaigrette

1/2 pound pasta
2 large tomatoes or the equivalent of cherry tomatoes, cut into bite size pieces
2 large handfuls of either basil, arugula or a combination
1/4 cup raspberry vinegar
1/4 cup olive oil
salt and pepper to taste

Cook the pasta per directions.  Cut the tomatoes and place in a bowl with your greens.  In a separate bowl, whisk together the vinegar, oil, salt and pepper.  Drain your pasta and while it is still hot add it to the bowl and stir all of the ingredients with your dressing.  The greens should wilt but still have some texture.  Serve either warm or at room temperature.

Asian Flavor Baby Back Ribs

Serves 4 for dinner or 8 as an appetizer

4 racks baby back pork ribs (about 4 pounds total)
4 stalks lemongrass, the outside hard portion removed
4 cloves garlic, peeled
2 shallots, peeled
1 2 inch piece fresh ginger, peeled
2 to 6 jalapenos
1 cup fresh cilantro
3 Tbls. sugar
2 tsps. ground coriander
1 tsp. black pepper
1/4 cup soy sauce
3 Tbls. fish sauce
3 Tbls. lemon juice
1/3 cup vegetable oil

Put all of the ingredients (except the ribs) into a food process and process until combined.  Pour the marinade over the ribs, turning to coat all of them.  Marinate, covered, in the refrigerator for at least 6 hours and up to 12 hours, turning occasionally.

Cook over indirect heat on the grill for 1 1/4 hours until the meat is falling off the bone but is still somewhat chewy.  If using a charcoal grill, place a drip pan in the center.  Let the ribs sit for a few minutes before carving.

Zucchini Bread

Makes 2 loaves

3 eggs
1 cup olive oil
2 cups sugar
2 tsps. vanilla
2 cups coarsely grated zucchini
1 can (8 oz.) crushed pineapple, drained
3 cups flour
2 tsps. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 350 degrees.  Prepare 2 prepared 5 x 9 loaf pans.

In a mixer, beat eggs.  Add oil, sugar, and vanilla and beat until the mixture is thick and foamy.  Stir in the zucchini and pineapple.

Combine all of the dry ingredients in a separate bowl.  Incorporate a third of the dry ingredients into the egg mixture at a time.  Add the walnuts and raisins.

Divide the batter equally between the prepared pans.  Bake for 1 hour.  Cool in pans for 10 minutes then turn out onto wire racks to cool.

Zucchini Vichyssoise

Serves 6

1 Tbls. unsalted butter
1 Tbls. good olive oil
5 cups chopped leeks, white and light green parts
4 cups chopped potatoes
3 cups chopped zucchini
1 1/2 quarts chicken stock
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tsps. dried thyme
2 Tbls. heavy cream
2 Tbls. lemon juice
Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.  Add the potatoes, zucchini, chicken stock, salt, and pepper, bring to a boil, then lower the heat and simmer for 30 minutes.  Puree the mixture either in a food processor, blender, with an immersion blender or a food mill.  Add the cream and lemon juice.  Serve either hot or cold with a garnish.

Grilled Zucchini with Roasted Garlic and Basil Vinaigrette

Serves 2

For the Zucchini:

1 medium zucchini
olive oil
salt and pepper

Cut the zucchini in quarters lengthwise, brush them with olive oil, and salt and pepper them.  Grill, turning until cooked.

For the Vinaigrette:

Makes about 1 cup

8 cloves roasted garlic
1/4 cup white wine vinegar
1 tsp. honey
2 Tbls. fresh basil
1/2 tsp. kosher salt
1/4 tsp. red chile flakes
3/4 cup extra virgin olive oil

Combine all of the ingredients except the oil in a food processor or blender.  While processing, add the oil to emulsify.

Nick’s “Supernatural” Brownies

Makes 24 Brownies

16 Tbls. unsalted butter (2 sticks) plus more for greasing
8 oz. bittersweet chocolate
4 eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
1/2 tsp. fine salt
1 cup flour

Heat the oven to 350 degrees.  Grease a 9 x 13 baking pan with butter, line with parchment and butter the parchment.

Melt the chocolate and butter together.  Remove from the heat and cool slightly.

Whisk the eggs in a large bowl.  Add the sugar, brown sugar, vanilla, and salt and whisk until incorporated.  Stir in the chocolate mixture.  Stir in the flour.

Pour the batter into the pan.  Bake 30 to 35 minutes. 

Curry Chicken and Fruit Salad

Serves 4

1 cup mayonnaise
1 tsp curry (or more)
1 Tbls. lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tsp soy sauce
2 cups cooked chicken
1 can water chestnuts, quartered
1/2 pound grapes
1 cup bite-size honeydew pieces
1  cup bite-size cantaloupe pieces

For the dressing, whisk together the mayo, curry, lemon juice, salt, pepper and soy sauce in a small bowl.  In a large bowl, combine the chicken, water chestnuts, grapes and melons.  Fold in the dressing.  Chill for a while prior to serving.

On the same plate is a dish that was also quite good - quinoa, asparagus, peas, green onions, lemon zest and lemon basil - refreshing and tasty.

Salsa Verde

Makes about 1 cup

1 firmly packed cup flat-leaf parsley
1 Tbls. fresh breadcrumbs
1/2 hard-boiled egg
1 Tbls. capers
1 small garlic clove
3 anchovy fillets (I used about 2 inches of anchovy paste)
Zest of 1 lemon
1 Tbls. grated Parmesan
1/2 cup olive oil
1 Tbls. lemon juice, or more to taste

Place all of the ingredients except the olive oil and lemon juice in a blender or food processor.  Pulse to combine, and while the motor is running, drizzle the olive oil until the mixture forms a thick puree.  Add the juice and salt to taste (I don’t add any salt - the anchovies and Parmesan seem to add enough for me).  Chill until ready to serve.

Asian Chicken Salad

Serves 2 for dinner

1 cup cooked, shredded chicken
2 cups shredded Napa or Chinese cabbage
2 cups soma noodles
1/2 cup roasted, salted peanuts
1/2 cup quartered water chestnuts
3 scallions, sliced
1/2 cup snap peas, blanched and cut into 1/2 inch pieces on the diagonal
1/2 cup mandarin oranges, optional
2 Tbls. rice vinegar
2 Tbls. lemon juice
1/4 cup vegetable oil
1 Tbls. grated fresh ginger
1 tsp. soy sauce

In a bowl, toss the chicken, cabbage, noodles, peanuts, water chestnuts, scallions, snap peas and oranges.  In a separate bowl, make a vinaigrette with the vinegar, lemon juice, oil, ginger and soy sauce.  Pour into the chicken mixture and toss.