Original recipe by Diane Willett, gardener at the Peterson Garden Project, Chicago, IL

Side dish- makes 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

Into a large bowl grate the yellow squash, the zucchini and the carrot into medium shreds (not fine) or use a food processor.

Chop the red bell pepper into bite-size chunks. Chop the scallion(s) including green portion into small dice. Chop the basil. Add the chopped vegetables to the grated vegetables in their large bowl.

Melt/heat the coconut oil in a large skillet (I use cast iron). When the oil is hot, add all the vegetables to the skillet. Toss them in the oil as they sizzle a bit. Cook them until they're crisp tender (not long), tossing them as needed. Add sea salt and ground pepper to taste.

Squeeze the lemon or add the squeezed lemon juice to the vegetables, toss again. Serve....or cover and let the vegetables rest until serving time (with the heat turned off). This will produce a softer melange, but one that may be more to your taste than the crispy/tender stage.

Goes well as a bed of veggies to put grilled fish or poultry on.

For a different taste, substitute parsley for the basil.

Or use cilantro and lime instead of basil and lemon.

Use a bit of red onion instead of the scallion for a change of pace.

Reheat leftovers gently to serve as a breakfast side to eggs.

You might put leftovers in a wrap for part of a veggie lunch or a snack

The bright, mixed colors of this easy, garden melange may appeal to children who dislike "green" stuff. The texture is also appealing to kids who dislike "chewy." Squash and carrot are easy for seniors to digest. Not too many allergies to the vegetables in this melange and the taste and visual appeal is "perky."

OSTERIA VIA STATO'S CREAMY POLENTA WITH MEAT RAGU

Submitted to Edible Chicago by Executive Chef David DiGregorio of Osteria Via Stato, Chicago, IL

Serves 10.

 To make the Meat Ragu

1 ounce dried porcini mushrooms

1 cup dry white wine

¼ cup olive oil

4 pounds pork butt and beef chuck, cut into ½-inch pieces

½ tablespoon salt

½ tablespoon pepper

1 pound Spanish onion, diced into ¼-inch pieces

2 tablespoons garlic, minced

2 pounds crushed San Marzano tomatoes, with juice

¼ cup basil, washed and roughly chopped

1 fresh bay leaf

1 teaspoon fennel seed, freshly ground

2 quarts simple tomato sauce (your favorite recipe)

2 cups veal stock

2 cups chicken broth

Grated Grana Padano

Soak porcini mushrooms in white wine for 30 minutes. Remove and rough chop mushrooms. Strain wine through a fine chinois or cheesecloth, reserve for later.

In a heavy bottom stock pot, heat olive oil over medium-high heat. Add meat and cook until nicely browned. Season with salt and pepper.

Remove meat from pan and set aside, leaving fat. Add onions and lightly brown. Add garlic and cook for 2 minutes. Add reserved white wine and cook until reduced by half.

Add reserved meat, chopped mushrooms, tomatoes, basil, spices, tomato sauce, veal stock, chicken broth into pot, stirring until combined. Simmer slowly for 3 hours or until meat is very tender, skimming fat that rises to the top.

To make the Creamy Polenta

2 cups heavy cream

2 cups water

1 tablespoon kosher salt

1 quart chicken broth

2 cups polenta

½ cup grated Grana Padano

Heat cream, water, salt and chicken stock until it comes to a boil.

Pour the polenta in a steady stream into the hot liquid slowly, whisking briskly to prevent clumping.

Constantly whisking, cook polenta on low heat for 10 minutes until all liquid is absorbed. Add Grana Padano and whisk in.

Serve creamy polenta topped with meat ragu and garnished with torn, fresh basil. Sprinkle with grated Grana Padano

Original recipe by Jennifer Berman, gardener at the Peterson Garden Project

Makes 6-8 large servings

Prep time: 15 min

Cook time: 1 hr 15 min

Ingredients:

Two 28oz cans/jars of home grown canned tomatoes or good commercially canned tomatoes (ex: San Marzanos)

6 slices of good, thick cut bacon or pancetta

1 cup carrot (small dice)

1 cup onion (small dice)

½ cup celery (small dice)

½ cup garlic (minced)

¼ cup olive oil

1 tsp thyme

1 tsp red chili flakes

1 tbsp sugar

Salt and ground pepper to taste

1 tbsp dried basil

2-3 cups chicken stock (hard to say how much until you see the consistency of the soup)

1 cup 2% milk

½ cup sour cream (I used light sour cream and don’t think anyone would be able to tell

the difference. Greek yoghurt would work as well)

Chiffonade of fresh basil

Garlic croutons or homemade crackers

Fry the bacon in a large pan on med-high heat to crispy, set aside to drain on paper towels. Reserve bacon fat. Chop bacon (small dice).

Drain tomatoes well (squeeze juice out, reserve juice and set aside), spread on a baking sheet and roast in 450 degree oven approximately 10-15 minutes until dried.

In same large pan, sauté onions in bacon fat and olive oil until translucent, about 2 min. Add garlic and saute another 2 minutes. Add carrot and celery and sauté until all vegetables soften (approximately 8-10 minutes).

In stock pot, heat remaining olive oil if needed (depends on how dry the veggies are at this point) and add in previously cooked vegetable mix and tomatoes, along with thyme, chili flakes and dried basil, cooking until all incorporated. Add in sugar, salt and pepper, chicken stock (2 cups at first, may add more to desired consistency and flavor) and reserved tomato juice. Bring to a simmer, and simmer until heated through.

Once heated through, using an immersion blender or regular blender, puree to a smooth consistency. You can omit this step and just go with a slightly chunkier soup if you prefer. Return soup to the pot if using a regular blender.

Add in milk and sour cream, and stir to combine. Add in bacon and bring up to a full simmer again, lower heat and cook for 15-20 minutes, stirring occasionally to ensure soup doesn't burn.

Taste, add additional salt and pepper as need.

Garnish with garlic crouton and chiffonade of fresh basil.

Cassoulet is a fun weekend project for a group of friends. This is a make-ahead dish so start on Friday night and have a dinner party on Sunday. Classic cassoulet uses cannellini beans but substitute one or more varieties of local heirloom beans.

2 fresh ham hocks

1 pound boneless pork shoulder, cut into 1½ inch cubes

6 ounces fresh pork skin with ¼ inch of fat attached

Salt and freshly ground pepper

2 pounds dried heirloom beans of one or more varieties

2 ounces salt pork, skin removed

3 small carrots, thinly sliced

2 medium onions, diced

1 5-ounce piece of pancetta

1 5-ounce piece of prosciutto

1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled

1 large plum tomato, chopped

2 quarts plus two cups chicken broth

Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string

1 tablespoon vegetable oil

1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork

¼ cup fresh bread crumbs

1. Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

2. The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

3. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

4. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.

5. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

6. Preheat the oven to 400°F. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

7. Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.

8. Turn the oven down to 325°F. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.

9. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.

10. Reduce the oven temperature to 275°F. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

Serves 8.

MAKE AHEAD

Adapted from a recipe in The Veganopolis

Cookbook by David Stowell and George Black

1. In a bowl, stir together the vital wheat gluten and dry spices.

2. In a separate bowl, combine 1¼ cups of the vegetable broth, the oil and the liquid smoke or tamari.

3. Slowly add the liquid ingredients to the dry ingredients, stirring as you go. Stir with a spatula until a stiff dough forms.

4. On a clean surface, with lightly oiled hands, knead the dough fi rmly for 2-3 minutes. Allow the dough to rest for 5 minutes.

5. Knead again 20-25 times, and then allow to rest for another 10 minutes.

6. In a saucepan over medium-high heat, heat the remaining 4 cups of vegetable broth to a boil.

7. Cut the dough into 2 inch chunks.

8. With a long spoon or tongs, add the dough chunks to the stock and boil for 1 minute.

9. Reduce the heat to a simmer and cook the seitan for 45 minutes to 1 hour.

10. Remove the seitan from the stock and allow the stock to cool. You may reuse the stock the next time you make seitan. It can be stored in the freezer until then. Your seitan chunks are now ready to be used in a recipe.

Cook’s Note: The longer you knead the dough, the chewier and less spongy the finished seitan will be. You may also reduce the 1¼ cups stock to ¾ cup to produce a slightly denser seitan.

WINE PAIRING: White: Fox Valley, Riesling, Fox River Valley, IL. Red: Lynfred, Tempranillo, Roselle, IL 2008

Serves 2 with rice as a complete meal,
or 3-4 as part of a larger meal.

This simple and elegant stir fry puts all the emphasis on the fresh ingredients from your local market. You can use any number of fresh vegetables that are at peak season.

1. Mix the chicken with the cornstarch and sesame oil, and set aside.

2. Combine the oyster sauce, light soy sauce, sugar, and chicken stock; set aside.

3. Heat 1 cup of oil in a wok, when hot add the chicken, cook, stirring, just until the chicken turns color. Remove to drain; reserve the oil.

4. Heat a wok over high heat. When hot, add 3 tablespoons of the reserved oil. Add the mushroom slices and cook, stirring until browned slightly and soft. Add the black beans, chili pepper, ginger, and garlic, and cook, stirring. Add the vegetables and toss until well coated in the seasonings. Add the oyster sauce mix and bring to a boil. Re-add the chicken and cook, tossing, until heated through. When the sauce boils, re-stir the cornstarch mixture and add. Cook over high heat until the sauce thickens slightly and clears.

5. Remove to a serving bowl and garnish with a few drops of sesame oil. Serve over or with jasmine rice.

Chef Baasim Zafar

This recipe calls for a 2 stage marinating.

Stage 1

2 tablespoons ginger paste—very important that this is fresh and not jarred as the vinegar they use in preserving it is not good for flavor

2 tablespoons garlic paste—again, very important that this is fresh and not jarred

1 teaspoon Kashmiri chili powder or paprika

Make sure the chicken has all the skin off. Make some deep slits in the breast and legs. This is to help the marinade get right into the chicken. Mix the ginger, garlic, and chili powder together and rub all over the bird. Cover the chicken and let this sit overnight.

Stage 2

1. Drain the water from the first marinade. Mix ingredients from Stage 2 and rub all over the chicken. Let this marinate for 3 hours.

2. Preheat oven to 320° F.

3. Put the chicken on a roasting rack and bake for about 1 hour or until the internal temperature has reached 160° F. Brush with some melted butter. Serve with lemon wedges and red onion rings.

Editor’s note: You can make your own fresh ginger garlic paste.

Ginger Garlic Paste

Recipe adapted from allrecipes.com

1.         In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste.

WINE PAIRING: White: L’Ecole No. 41, Chenin Blanc, Walla Walla Valley, WA 2009. Rosé: Lynfred Rosé, Grenache, Zinfandel, Roselle, IL 2009

Adapted from Michael Reich, Executive Chef, JW Marriott Chicago

5 to 7 pound single beef brisket
3 tablespoons paprika
3 tablespoons kosher salt
3 tablespoons fresh ground black pepper
2 tablespoons olive oil
2 red onions
3 yellow onions
12 ounces chili sauce
3 teaspoons mushroom powder
12 ounces water
4 cups marble potatoes

1.   Rub the brisket with the paprika salt and pepper.

2.   Heat up the olive oil in a skillet and sear each side of the brisket for one minute starting with the fat side. Then remove from the skillet and let rest.

3.   Slice all the red onions and all but one of the yellow onions into ½ inch rings and layer them in the bottom of a 2 inch deep pan. Place the brisket on the onions.

4.   Dice the last yellow onion into small pieces and mix it in a small mixing bowl with the chili sauce and mushroom powder. Smear the mixture on top of the brisket. Pour the water around but not on top of the brisket.

5.   Tightly wrap the pan in aluminum foil and place in a 325° oven for 2½ hours.

6.   Partially remove the covering and add the potatoes. Recover and place back in the oven for another 30 to 45 minutes until the potatoes are cooked through.

7.   Remove the brisket from the oven and let rest for 10 minutes.

8.   Once the brisket has rested slice into ½ inch slices and place on a platter. Add the onions, potatoes, and braising liquid around the brisket.

Optional Garnish

4 compare tomatoes
½ small fennel bulb
3 cups arugula
1 teaspoon olive oil

Cut the tomatoes in half, shave the fennel very thin, and mix together with arugula, olive oil, and a touch of salt and pepper. On top in the very middle of the brisket, place the tomato arugula salad.

WINE PAIRING: White: Murphy’s Law Rosé, Counoise, Pinot Noir, Grenache, WA 2008. Red: Lynfred, Syrah, Roselle, IL 2008

Serves 6-9

6 ripe Bartlett pears

1 tablespoon lemon juice

¾ cup plus 2 tablespoons packed light brown sugar, divided

1 cup flour plus 2 tablespoons, divided

1 vanilla bean, split

¾ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon kosher salt

2 tablespoons finely chopped fresh thyme (or lemon thyme)

½ cup (1 stick) cold butter, cut into 1-inch pieces

1.   Heat the oven to 375°F. Quarter, core and peel the pears. Sprinkling the pears with lemon juice as you go to prevent browning, cut each crosswise into ¼ inch slices. You should have about 6 cups of sliced pears.

2.   Once you have sliced all the pears, add 2 tablespoons of the brown sugar and 2 tablespoons of the flour to the pears, tossing to coat. With the tip of a knife, scrape the seeds from the vanilla bean onto the pears and toss to coat evenly. Set them aside while you prepare the topping.

3.   Combine the remaining ¾ cup brown sugar, 1 cup flour, baking powder, ground ginger, kosher salt and thyme. Add the butter and work into the dry ingredients until it is crumbly.

4.   Spoon the pear mixture into a 9-inch-square baking dish.

Sprinkle crumb topping evenly over the top of the fruit. Bake 35 to 40 minutes, until bubbly and lightly browned on top. Remove from the oven and let stand until warm before serving.

Editor’s note: you can substitute fresh rosemary for thyme, too. Recipe courtesy of Lindsay Shepherd, Assistant Pastry Chef at Molly’s Cupcakes.

Serves 12
Adapted from Bon Appetit—Michael Symon, April 2011

These large white beans (gigantes means “giant” in Greek) are a classic ingredient in Greek cooking. The beans need to soak overnight, so plan accordingly. Dried gigante beans are large creamcolored beans from the Mediterranean and can be found at some specialty foods stores and online at titanfood.com. Home-canned tomatoes are desirable. Ouzo is available at most liquor stores.

1 pound dried gigante beans,
dried lima beans, or dried Great
Northern beans
¼ cup olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
8 cups (or more) low-salt chicken or vegetable broth
1 28-ounce can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved
¼ cup red wine vinegar
¼ cup ouzo (Greek aniseflavored liqueur)
1 tablespoon dried oregano
(preferably Greek)
1 teaspoon dried crushed red pepper
1 cup chopped fresh dill

1.   Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.

2.   Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until onions are slightly golden, 6 to 7 minutes. Add in garlic and sauté until fragrant. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally over 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes.

3.   Season beans to taste with salt and freshly ground black pepper.

Stir chopped fresh dill into beans a few minutes prior to serving. Do ahead: Beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat beans before continuing, adding more chicken broth ½ cup at a time if beans are dry.

WINE PAIRING: White: Palamina, Malvasia Bianca, Santa Ynez Valley, CA, 2010. Red: Palamina, Dolchetto, Santa Ynez Valley, CA, 2010

Nutritional Information
One serving contains:
Calories (kcal) 194.5
% Calories from Fat 25.3
Fat (g) 5.5
Saturated Fat (g) 1.1
Cholesterol (mg) 3.3
Carbohydrates (g) 26.0
Dietary Fiber (g) 7.3
Total Sugars (g) 4.5
Net Carbohydrates (g) 18.7
Protein (g) 10.8
Sodium (mg) 238.4

Serves 8

Leftover beans from this recipe can be pureed and spread on top of toasty crusty bread. Garnish with a drizzle of good olive oil and a few shavings of a sharp hard cheese such as Pecorino. I love to serve a poached egg over mashed beans of any sort from white to pinto to black beans for breakfast. Toss a spoonful of beans from this recipe and add to any salad.

1. Place the beans in a bowl and cover with a generous amount of water. Soak the beans overnight. Drain in the morning.

2. In a large cast iron Dutch oven or heavy enamel pot, add garlic, sage and rosemary and the beans. Add water to cover the beans about 2 to 3 inches over the top. You will need to add water as the beans cook to account for evaporation.

3. Bring the pot to a boil then reduce heat to low and keep the beans at low simmer adding water as necessary. You may cook the beans on stovetop or place in a 350° oven and cook until tender.

To Serve: Place a serving of beans on a plate or in a bowl and garnish with grated pecorino, olive oil and salt and fresh ground pepper.

Editor’s note: Cassoulet is a fun weekend project for a group of friends, as it takes time and off ers plenty of servings. Go to www.ediblechicago.com for an heirloom bean cassoulet recipe.

Serves 4

Wine Pairing: White: Picada 15 Blanco. $12. Find it at: In Fine Spirits, Andersonville

For a 7-8" skillet

3 cups finely ground white corn meal

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon salt, or more to taste

1 jalapeno pepper, seeded and minced

4 eggs, lightly beaten

3 cups buttermilk

½ cup clarified butter, fresh lard, or bacon fat

1. Combine dry ingredients in a medium bowl and mix thoroughly.

2. In separate bowl, beat eggs then stir in buttermilk and cornmeal mixture.

3. Place butter in a cast iron skillet and heat on medium until oil is hot and just beginning to smoke. Pour about half the hot butter into the batter and stir. Leave the other half of batter in skillet.

4. Pour batter into skillet. Cover and turn flame to low. Lower heat is better. Cook for about 30 minutes, until a pick inserted comes out clean. The edges of the bottom should be very crispy and the center should be very creamy, almost custard-like. Remove from heat and cool, uncovered, about 10-15 minutes before cutting into wedges and serving hot from the pan.

1½ ounces Hum Botanical Spirit

1½ ounces Jo's Snow Tangerine-Lavendar Syrup (made in Chicago, available at Provenance and Marion Street Cheese Market in Oak Park)

½ ounce fresh lime juice

Combine ingredients, chill with ice and strain over fresh ice in a tall glass. Fill with soda.

Garnish with fresh basil and fruit from your local farmers market.

Suggested garnishes: cucumber, strawberries, watermelon or peaches

courtesy of Heartland Meats of Mendota, Illinois.

Thaw steaks thoroughly. Rub steaks with dry seasoning rub as desired. Grill, sear in skillet (add a touch of virgin olive oil) or broil as follows for medium-rare doneness:

¼ to ½ pound: Grill, sear or broil approximately 2 minutes per side

½ to ¾ pound: Grill, sear or broil approximately 3 minutes per side

¾ pound and up: Grill, sear or broil approximately 4 to 6 minutes per side

Cook to a little under your desired doneness. Remove from heat, cover, and let rest for 3 to 5 minutes. Slice thin from the point down.

Editor’s note: Flat Iron steak is an extremely flavorful and relatively tender cut of beef from the shoulder of the cow, so be careful not to over grill. This cut is best for rare to medium-rare cooking.

Find Heartland Meats Flat Iron Steaks at the Evanston, Mt. Prospect, Oak Park Farmers Market and Chicago’s Green City Market. Market tip: get there early. Flat iron steaks often sell out by 10:30am.

Wine Pairing: Red: Barbazul / Red Blend / Cadiz, Spain / $15. 00. Find it at: Whole Foods Market, Lincoln Park.

2¼ cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 teaspoons sugar
2 teaspoons salt
2 cups warm water (105°F to 110°F)
½ cup extra virgin olive oil
6-8 medium tomatoes, sliced
2 teaspoons dried oregano
2 tablespoons capers
½ cup green or black olives (optional, but recommended)
Sea salt, to taste

1. In a large bowl, combine the flour, yeast, sugar, and salt and mix well. Slowly add the water and mix with your hands, breaking up any lumps. When the dough is smooth (it should be almost runny), cover it with a towel, wrap the bowl in a warm blanket, let the dough rise in a warm spot for at least 1½ hours. The dough should double in size and have bubbles at the end of the rising.

2. Meanwhile, preheat the oven to 400°F. Generously brush the bottom and sides of a large baking pan with olive oil, leaving no dry spots. Spoon the focaccia dough into the pan and spread it evenly. Spread the tomato slices on the surface of the dough and sprinkle with oregano and capers (and olives, if desired). Sprinkle with sea salt and drizzle with a little olive oil. Bake for 45 minutes.

*If you want a thicker focaccia, let the dough rise for an additional ½ hour.

Wine Pairing: Sparkling: Tabernero Brut from Peru, $14.00. Find it at: Fine Wine Brokers, Lincoln Square

1 pound ripe tomatoes, chopped
½ red onion, peeled and fi nely chopped
1½ teaspoons sea salt
3 tablespoons extra virgin olive oil
1½ tablespoons red wine vinegar
1 tablespoon chopped basil

1. In a large bowl, combine the tomatoes and onion. Season with the salt, olive oil, and vinegar.

2. Serve sprinkled with the basil.

Wine Pairing: White: Domaine Guibertau Blanc. $17.99. Find it at Vinic Wine Shop, Evanston

Makes about 4 cups

1 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon olive oil

1 onion, chopped finely

6 cloves garlic, minced

½ cup dry white wine

3 tablespoons soy sauce

2 teaspoons tabasco chipotle sauce (or more to taste)

2 teaspoons Dijon mustard

2 pounds of any stone fruit such as peaches, plums, or apricots peeled, pitted and halved

2 cups brown sugar

1 cup maple syrup

2 cups cider vinegar

4 tablespoons butter

1. Combine the spices into one bowl.

2. Add the olive oil to a large sauce pan. Add the onions and garlic and all of the spice mixture and cook until the onions are soft. Add the wine and simmer for 3 minutes to boil off the alcohol.

3. Add the remaining ingredients and simmer uncovererd for ½ hour. Let the sauce cool and puree in a blender or with a handheld blender. Depending upon the ripeness of your fruit, the sauce may have more liquid than needed. After you puree the sauce, return to the stove and simmer until it thickens. You may test the thickness by how thick it coats the back of a spoon. It should be the consistency of a thick barbecue sauce.

4. Place in container with a lid until ready to use. You may make this in advance and keep refrigerated.

This recipe can be used from mid-summer to fall, changing the combinations of vegetables as the season progresses. In July, zucchini, yellow squash, tomatoes and peppers make an excellent combination that will give way to the root vegetables of fall. Don’t worry about the combinations as you remember the rule, “If it grows together, it will go together.” If something in the list below is not at the farmers market then simply leave it out or substitute something else.

7 tablespoons extra-virgin olive oil
1 yellow onion, thinly sliced
1 carrot, peeled and cut into 1-inch pieces
3 tomatoes chopped and seeded

1 sweet potato, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
1 fennel bulb, trimmed and cut into 1/8-inch pieces
1 red bell pepper, seeded, de-ribbed and cut into 1-inch pieces
1 yellow bell pepper, seeded, de-ribbed and cut into 1-inch pieces
2 zucchini, cut into 1½ inch pieces
1 cup water
½ cup golden raisins (optional)

¼ cup of fresh chopped parsley

Spice Mixture
1 teaspoon ground turmeric
1 teaspoon anise seeds
½ teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cinnamon
1 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
½ teaspoon kosher salt

Dash of cayenne pepper

1. Combine all the ingredients for the spice mixture in a small bowl and stir to blend.

2. Heat a large Dutch oven or heavy sauté pan over medium heat. Add 3 tablespoons of oil and sauté the onion for about 7 minutes, or until soft.

3. Stir in all of the spice mixture and sauté for 2 minutes. Transfer the onion mixture to a bowl.

4. In the same pan, heat 2 tablespoons of olive oil over medium heat and the other vegetables you’ve selected to the pan and cook for 5 minutes until they begin to soften. Add the onion mixture back to the pan and stir to combine.

5. Add the water and tomatoes (if using) and cover the pan and simmer over low heat for 10 to 15 minutes until the vegetables are tender. Taste and adjust the seasoning by adding more salt and fresh ground pepper if needed. Serve warm with couscous.

Wine Pairing: White: Firelands Gewurztraminer of Ohio. $12.00. Find it at Provenance Food and Wine, Lincoln Square

Serves 4-6.

From the book, Plum Gorgeous: Recipes and Memories from the Orchard, by Romney Steele. Reprinted with permission. © 2011 Andrews McMeel Publishing

Combine sugar, wine and water in a saucepot. Scrape the vanilla seeds into the pot, drop in the pod, and add the zest. Bring to a boil over medium heat; simmer for 10 to 15 minutes, until syrupy and reduced by nearly half. Chill thoroughly, and then strain, reserving the vanilla pod to flavor a jar of sugar (once dried).

Meanwhile, pit the plums and puree in a food processor. Strain the pulp through a sieve into a glass bowl.

Stir about half the strained chilled syrup into the plum puree (or just enough to achieve desired consistency and flavor). Add a drop or two of cassis, if desired. Chill thoroughly. Before serving, swirl in more wine syrup to thin, as needed. It should have body but still be somewhat loose and soupy. Reserve any remaining syrup for another use—it’s delicious drizzled over slices of pound cake or ice cream.

Pour the soup into bowl or glass cups and serve each with a scoop of basil ice cream. Garnish with basil leaves.

For the ice cream, combine the milk, ½ of the cream, sugar, basil and lemon peel in a saucepot over medium heat. Bring to just under a boil, stirring to dissolve the sugar, then remove from the heat. Cover and steep for 30 minutes, or longer for a more pronounced flavor.

Remove the basil and lemon pieces. Return to the heat. Temper the eggs by stirring in one-third of the hot milk mixture, then pouring the mixture back into the pot. Cook over low heat, stirring, until the mixture coats the back of the spoon, about 5 minutes. Pour into a bowl set over ice and stir in the remaining ½ cup cream. Chill thoroughly before churning in an ice cream maker. Harden in the freezer for 1 hour before serving.

Courtesy of Chef Paul Fehribach, Executive Chef of Big Jones, Chicago, IL: www.bigjoneschicago.com

Dry toast the benne seeds on a cookie sheet in a 350°F oven for 15 minutes and set aside. In a one-gallon heavy bottomed non reactive stock pot, place the reserved bacon fat or alternative and the lardons and render over low heat, gradually increasing the heat as the bacon renders and eventually frying until crisp and well-browned in its own fat. Remove bacon and set aside with the benne seeds. Increase heat to high and add onions, sautéing to sweat and keep going until the onions lightly caramelize to an amber hue. Add the garlic, green bell pepper and celery and continue sautéing to sweat the vegetables. Once well sweated, remove from heat temporarily. Mix the rice flour and the cream together, whisking out any lumps. Add the cream mixture and the milk to the pot and return to medium high heat. Gradually bring to a boil, whisking often as scorching is a risk. Once at the boil, add the bay, thyme, nutmeg, brandy, and Madeira and reduce to a low boil. Cook another 5 minutes, then add the lemon juice, hot sauce, peppers, and 3 teaspoons of salt. Add the oyster liquor and return to a boil. Taste for seasoning and add more salt if desired. Add the oysters, stir well, and serve at once. If you prefer your oyster well done, return to a boil for one minute before serving. Serve with cornbread and buttered rice.

Serves 6.

1 quart canning jar or
2 pint jars
5 bunches ramps (3-4 cups of cleaned, trimmed bulbs only)
2 cups white wine vinegar
2 cups distilled water
½ cup granulated sugar
5 teaspoons kosher salt
1 tablespoon whole fennel seeds
1 tablespoon mustard seeds
50 black peppercorns
5 bay leaves

1. Hand wash jars in hot water then sterilize. Make sure jars are still warm (and not cool to prevent the risk of glass cracking) then, with tongs, submerge jars, lids and rings in a pot of boiling water, covering the jars by

3 inches. Cover, and on high heat, or around 180° F, keep them completely submerged for 10 minutes. Carefully remove, drain water and set jars, lids and rings on paper towel.

2. Wash the ramps under cool water. Trim off the root end and the greens, leaving about ¼ of greens. (You can save the greens and use them like you would with spinach.)

3. Boil a pot of water and place the ramp bulbs in a sieve. Blanch the ramps quickly by dropping them in and out of the water once (about 30 seconds). This process better prepares the bulbs to absorb the brine.

4. Add the fennel seed, mustard seeds and peppercorns into a sterilized jar. Pack the ramp bulbs and bay leaves into the jar.

5. Combine the vinegar, distilled water, sugar and salt in a pot over high heat. When the salt has dissolved and the brine comes to a boil, pour the mixture immediately over the ramps in the jar and let cool.

6. Once the brine has cooled to the point that it no longer steams, place the lid and ring on the jar, seal it and place in the refrigerator. Ramps should be ready to eat in about one day and will keep for at least six months once opened. Keep refrigerated. Serving suggestions: try it as a pate, on sandwiches, salads with cheese or submerged in an icy vodka martini.

Serves 8

2 tablespoons butter
1 cup thinly sliced leeks,
white and pale green part
4 pounds fresh peas in pods,
about 4 cups shelled
½ teaspoon ground coriander
1 quart chicken stock or vegetable stock (homemade or purchased) or water
½ pound spinach
½ cup heavy cream
½ teaspoon salt
Several grinds white pepper, about 1/8 teaspoon
½ cup ricotta
1 tablespoon clover honey
2 tablespoons snipped chives

1. In a 3-quart saucepan over medium-low heat melt the butter and sauté the leeks until tender, about 5 minutes. Adjust heat to keep leeks from browning.

2. Raise the heat, add the peas, coriander and stock or water, and bring to a boil. Simmer 2 to 5 minutes until peas are bright green and tender. Remove saucepan from the heat and add the spinach. Stir to wilt. Add the cream and puree the soup in the pot with an immersion blender. Alternatively, puree the soup in batches in a blender. Strain through a coarse sieve and stir in the salt and pepper. Chill soup quickly in an ice-water bath and refrigerate until very cold.

3. Divide the soup among 8 chilled shallow bowls and spoon 1 tablespoon of ricotta into the center of each bowl. Drizzle ricotta with the honey and top with a sprinkling of chives. Garnish with a little cracked white pepper, if desired. This soup is also delicious served hot. Different garnishes can change the character of this simple soup. Try using crumbled crisp bacon or country ham scraps. Add sliced mint leaves and shaved Parmesan.

Wine Notes The lean lemon and fain, fresh herbal notes of a dry tokaji wine from Hungary bring out the best in this height-of-spring soup. The wine almost acts as an additional ingredient to “finish” the soup. The greenness of the peas, dryness of the ricotta and the exotic hints of dried coriander are brought to life by the tokaji like the sun coming out on a picnic.

Many morel purists insist that pan-frying is the best way to enjoy this spring delicacy. They work well as a main feature for brunch (depending on how big your haul is) or as a side dish for dinner.

Morel Mushrooms 2 cups flour
2 to 3 eggs Salt and Pepper
1 cup oil

1. Put eggs into a mixing bowl and whip them with a fork. Heat the oil on medium heat in a large skillet. You may need more than the 1 cup of oil to fry the mushrooms depending on how many you will be cooking.

2. Dip the mushrooms in the eggs, coating them lightly. Then put them in a gallon size zip top baggie with the flour and shake gently. After the mushrooms are covered with flour place them in the skillet and cook until golden brown. Salt and pepper to taste.

This is one of my favorite appetizers in the spring and it is fast and easy to make. Simply blanch fresh sweet peas quickly and put them in a food processor. Puree until smooth with olive oil, a little garlic and salt and pepper. Spread on toasted bread and top with some arugula, chard or other baby greens and a few shavings or crumble of cheese (I use a vegetable peeler to shave hard cheese—it looks nicer than pre-grated cheese). I make one or two pieces per person for an appetizer. —Dana Benigno

2 cups sweet peas, or other shell beans like lima beans
1 small clove of garlic
2 teaspoons truffle oil
1 tablespoon olive oil
2 tablespoons cold water
Salt and fresh ground pepper to taste
1 baguette, sliced
Arugula
Artisan cheese shavings

1. Bring a pot of water to a boil. Add the peas and cook until the water comes back to a boil, about 2 to 3 minutes. Drain and rinse the peas with cold water.

2. Place first six ingredients in a food processor or blender and puree until creamy. It will have the texture of a spread.

3. Toast the baguette slices and drizzle each with a little olive oil. Spread some of the pea mixture on each toast, and top with arugula and the cheese.

2 cups fresh strawberry puree (I simply push mashed strawberries through a fine sieve)
1 Tbls. plus 1 tsp. of lavender syrup (below)
Champagne, sparkling wine, or sparkling water

Fill four champagne flutes with 4 oz. strawberry puree. Add 1 tsp. of lavender syrup to each glass.

Top off the adult drinks with champagne or sparkling wine and the kids’ with sparkling water.

Lavender Syrup Makes 3/4 cup
½ cup granulated sugar
½ cup water
1 sprig lavender

Combine all ingredients in a saucepan over medium high heat. Cook until the sugar is dissolved and then remove from the heat. Allow the syrup to steep for a few hours. Remove the lavender sprig and then pour into a clean bottle and refrigerate.

Courtesy of Melissa Graham, www.littlelocavores.blogspot.com

Serves 8

2 cups of sautéed spring vegetables— spinach, mushrooms, asparagus etc…
1 puff pastry
½ cup crumbled cooked bacon, ham
or sausage (optional)
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 tablespoons chopped fresh herbs
3 ounces soft goat cheese
½ cup grated cheddar cheese
1½ cups heavy cream
5 whole eggs

1. Preheat oven to 325° F. Sauté the vegetables until they are tender.

2. Cover the bottom and sides of an 8-inch pie pan with puff pastry.

3. Whisk the eggs and cream together until well combined. Season with salt and pepper.

4. Place the vegetables, meat and herbs in the pie pan and sprinkle with the cheese. Pour the egg and cream mixture over the top.

5. Bake about 1 hour until the center is set and the top is golden brown. Remove and let cool before slicing.

I love quiche as a brunch dish, lunch with a salad or cold as a snack. One of the best cooks I have known, my friend An Bloomstrand, gave me this tip for quiche, “Dana, quiche is about the vegetable filling, not the eggs. The eggs, cream and cheese are there to bring it all together.” Your pan should be 2/3 full with the filling then pour the egg and cream mixture over the top and bake. Select a combination of greens or use one ingredient such as mushrooms. Play with different cheese—swap the cheddar for a smoky mozzarella and fill your pie pan with caramelized spring onions. It’s your choice!

Tips Cook the vegetables or greens by sautéing them before using in a quiche. Season with the herbs you picked and salt and pepper. The herbs will flavor the egg and cream mixture as it bakes. I often keep prepared puff pastry on hand for the crust so I can always whip up a quiche or tart at any time. It is available in the frozen food section.

Recipe adapted from Melissa Yen

1 container whole milk ricotta (15 ounce)
5 tablespoons Tangerine Lavender Honey syrup
2 tablespoons fresh basil
¼ teaspoon dried lavender
2 tablespoons chopped mint
Salt, to taste
3 firm, ripe Anjou or Bosc pears
1/3 cup pine nuts, lightly toasted

1. Stir together ricotta, 2 tablespoons Tangerine Lavender Honey syrup, half the herbs and a pinch of salt.

2. Halve pears lengthwise and scoop out core. Leaving stem end intact, cut each pear half lengthwise into 1/8 inch slices and gently press against work surface to create a fan.

3. Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons Tangerine Lavender Honey syrup over pears. Sprinkle with pine nuts and remaining herbs for garnish.

Wine Pairing: Enotria Moscato 2009 Mendocino, $17 (organic practices) Lightly sparkling and somewhat sweet, this lovely wine made in the style of Moscato D’Asti is a liquid version of this appetizer.

Recipe adapted from Executive Chef Patrick Sheerin. Serves 6-8 people

Ingredients
1 loaf walnut raisin bread crostini*
Extra virgin olive oil
Salt, to taste
1 bunch cavalo nero (Tuscan kale)
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 large butternut squash, perfectly
diced into small cubes
2 tablespoons canola oil
2 small dried chilies
3 tablespoons sorghum molasses
(preferably from Burton’s Maple
Syrup Farm)
2 tablespoons butternut squash butter*
½ cup vegetable stock
1 ounce brown butter sage powder*
4 ounces butter
2 heaping tablespoons nonfat
dry milk powder
10 whole sage leaves
½ cup bread crumbs
2 ounces toasted and finely
chopped hazelnuts
12 ounces ricotta cheese

Walnut Raisin Bread Crostini

1.         Preheat the oven to 350°F. Coat the inside of an 8-inch square baking pan with cooking spray and dust with flour, knocking out any extra.

2.         Remove the center stem from the cavalo nero with a knife and discard. Blanch the greens in boiling salted water. Remove from water and cut into thin strips.  In a large pan, sauté in 2 tablespoons extra virgin olive oil with thinly sliced garlic and shallot. Once cooked, set aside.

3.         Cut the squash into small dice, reserving the scraps on the side, and then sauté in canola oil with a touch of salt. Be careful to not overcrowd the pan. Add dried chilies and cook until light golden brown. Add sorghum molasses and very lightly deglaze the pan. After a couple more minutes in the pan, set aside.

Butternut Squash Butter

Cook the reserved butternut squash scraps until soft in vegetable stock with a touch of salt on high heat to start and then turn down to medium. Once cooked, puree in a blender and strain through a chinois. The mixture should be as thick as possible. Set aside.

Brown Butter Sage Powder

4 ounces butter
2 heaping tablespoons nonfat dry milk powder
10 whole sage leaves
½ cup bread crumbs

Cook the nonfat dry milk and butter together until they are golden brown. Add the sage leaves and then let cool to room temperature. Add breadcrumbs to mixture; combine in the food processor with a touch of salt. This will have a crumbly, powder-like texture.

Plating

Combine the cavalo nero with butternut squash and hazelnuts, lay on a sheet pan, and warm in the oven. Smear pieces of toasted bread with ricotta cheese and top with the warmed squash mix. Smear the butternut squash butter across the plate. Place the pieces of bruschetta on top of the puree and top with the brown butter sage powder.

Wine Pairing: Tenuta delle Terre Nere 2007 Etna, $17 (organic practices) Wonderful acidity, fruit and brown spice in this wine pairs perfectly with this dish.

Recipe adapted from www.mnbison.org. Use Dutch oven or crock pot.

2 tablespoons olive oil
1 3-pound bison roast
2 pounds potatoes,
cut into ½ inch pieces
3 cups onions, sliced thin
1 cup carrots, sliced thin
3 cloves garlic, minced
¼ cup flour
1 cup beer or apple cider
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground thyme

1.   Heat oil in skillet over medium heat and brown roast on all sides.

2.   Remove and place in Dutch oven and sprinkle with potatoes. Add onions, garlic and carrots to skillet cooking until soft. Stir in flour, beer or cider, salt, pepper and thyme until blended.  Bring to a boil.

3.   Pour over roast. If using Dutch oven cover tightly and simmer 2 ½ hours or if using crock pot, set on low and cook for 8 hours or until the roast is fork-tender.

Wine Pairing: Chono Carmenere 2008 Reserve, Chile $13 (biodynamic practices) The slight smokiness and soft tannins will pair nicely with the rich earthiness of the bison.

Easy Bison Cooking Instructions For Grass-fed Meat

Bison meat is lean — be careful not to dry the meat out by cooking too high or too long. Due to the low fat nature of bison, it must be prepared differently than beef. It can be substituted for almost all beef recipes yet it is essential to not overcook. Overcooking lean meats leads to dryness. Oil marinades also can be used to prevent dryness.

Marinating bison before grilling is optional and using tongs for turning keeps the juices in the steak. Bison steaks are best grilled rare to medium-rare and burgers medium-rare to medium-well.

Tenderloin, loin roasts and sirloin roasts: Low temperature (200-225°F) roasting. Season to taste, roast at 200-250°F (approximately 1 ½ hours per pound of meat). Let roast stand 15 minutes before carving.

Steaks: Rub steak with a little cooking oil or thinly coat bottom of pan. Sear in hot pan briefly and then turn heat on low until medium-rare. Grill steaks 4-6 inches above medium hot coals (325°F) for the following times, depending on thickness.  1 inch rare: 6-8 minutes, medium: 8-10 minutes 1 ½ inches (rib eyes, sirloin, New York) rare: 8-10 minutes, medium 10-12 minutes 2 inches (tenderloins) rare: 10-12 minutes, medium: 14-18 minutes

Adapted from Artisan Bread in Five Minutes a Day
by Jeff Hertzberg, M.D., and Zoë Francois

3 cups lukewarm water
1 ½ tablespoons granulated yeast (2 packages)
1 ½ tablespoons kosher salt
6 ½ cups unsifted, unbleached all-purpose white flour

Cornmeal for dusting the pizza peel

1.   Warm the water to about 100°F. It should be a little warmer than body temperature. Warm water will raise the dough so that it is fully formed in about 2 hours. You can use cold tap water and get an identical result but the rising will take 3 or 4 hours.

2.   Add yeast and salt to the water in a 5-quart bowl or preferably, in a re-sealable, lidded plastic food container.  Don’t worry about it all dissolving.

3.   Mix in the flour all at once with a wooden spoon. The dough should be uniformly moist without dry patches of flour. This step is done in a matter of minutes and will yield dough that is wet and soft enough to conform to the shape of the container.

4.   Allow the dough to rise. Cover with a lid (not airtight) and let rise for 2 hours, depending upon the room’s temperature and we recommend you let the dough refrigerate overnight before shaping the loaf.

5.   Once the dough has risen cut a piece the size of a grapefruit from the dough and form either a cigar shape or ball. Dust the dough and your hands with flour. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. The bottom will appear to be a collection of bunched ends. Dust a little cornmeal onto your pizza peel and lay your loaf on top. Cut an “x” across the top about ¼ inch deep and let your dough rise 40 minutes.

6.   While the dough rises, place an oven rack in the center of your oven with a cookie sheet beneath it. If using a stone, place the stone on the center rack and pre-heat your oven to 450 degrees for at least 40 minutes. Once the formed loaf has risen, place it gently on the hot stone. Throw a handful of ice cubes on the cookie sheet and close the door.

7.   Bake for about 30 minutes, until the bread is golden brown.

Remove from the oven and let cool for 20 minutes. It is tempting to cut into hot bread but the interior will still continue to cook so it is important to let the bread cool.  Store the remaining dough in the refrigerator and use daily.

Variations: For herb bread add ¼ cup dried herbs to the flour mixture before making the dough. For a whole-wheat version you replace no more than ½ of the white flour with wheat flour and add an additional ½ cup of water.

Adapted from Cake Keeper Cakes by Lauren Chattman

½ cup (one stick) unsalted butter, melted and cooled
1 cup firmly packed light brown sugar
2 large eggs
¼ cup milk
1 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts
½ cup dark raisins
2 cups peeled and grated carrots (about 4 medium carrots)

1. Preheat the oven to 350°F. Coat the inside of an 8-inch square baking pan with cooking spray and dust with flour, knocking out any extra.

2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the allpurpose flour, whole-wheat flour, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins, and carrots.

3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 30 to 45
minutes. Let the cake cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Wine Pairing: Warre’s Otima 10 Tawny Port, NV, $23 (sustainable practices) OR Adami NV Prosecco, Veneto $17 (organic practices). The nut and raisin flavors in the tawny will resonate with this dessert; the Prosecco has enough sweetness to stand up to the cake.

Serves 6

6 cups peeled and diced mixed root vegetables
(beets, celery root, parsnips, rutabagas, salsify,
and/or turnips), in 3/4 inch cubes
2 cups peeled and diced butternut squash
(about 1 ½ pounds), in 3/4 inch cubes 1 onion, halved and slivered (sliced vertically)
5 tablespoons butter
¼ cup pure maple syrup
2 garlic cloves, minced
1 ½ teaspoons chopped dried rosemary or sage
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Preheat the oven to 375°F. Butter a 9 x 13-inch glass baking dish.

2. Combine the root vegetables, squash and onion in a large bowl. Melt the butter in a small saucepan over medium heat. Whisk in the maple syrup, garlic, rosemary, salt, and pepper. Pour over the vegetable mixture and toss to coat. Transfer to the prepared baking dish and cover with aluminum foil.

3. Bake for 40 minutes. Uncover and continue baking for about 20 minutes longer, until all the vegetables are tender.

Wine Pairing: Domaine Perrin Cotes du Rhone Blanc, 2009 $13 (organic & biodynamic practices) This wine has some nuttiness that will match the root veggies well, as well as some honeyed fruit to complement the maple glaze.

Courtesy of The Signature Room on the 95th

(Serves 4)

• (1) 6 ½ pound duck

1. Portioned into 2 breasts (split in half) and brine for 12 hours
2. 2 leg/thighs
3. Carcass, chopped up

• ½ # Shaved Brussels sprouts; cleaned and shaved
  • Will be warmed in butter with salt and pepper
• 1 cup Dried plum and madiera reduction
• 1 cup of 7 grain pilaf; cooked in vegetable stock until tender
  • Warmed with vegetable stock and butter, season with salt and pepper
• 1 oz fresh shaved black winter truffles
• Duck confit rounds
  • Pick the meat while it is still warm and beat it up almost rilletes style with some duck fat and stock and wrapped into a cylinder shape in 3 layers of plastic wrap.  Thinly slice while still very cold and place on a silpat in a 225F oven to dry until crispy.

Duck Brine:

• 250g water
• 7g kosher salt
• 10 g brown sugar
• ½ toasted cinnamon stick
• ¼ teaspoon toasted black peppercorns
• ¼ teaspoon toasted mustard seeds
• 1 toasted allspice berries
• 2 juniper berries crushed
• 1 toasted star anise pod
• 1 bay leaf

Method:  Bring the water to a boil add all ingredients, remove from heat and let steep for 30 minutes before chilling.  Add the ducks and let brine for 12 hours.  Remove the ducks from brine, let come to room temperature and cook for 1 hour 15 minutes in a 150°F oven on a rack.  Place in the refrigerator nearest the fan to help dry out the skin.

Dried Plum and Madeira reduction:

• 2 tablespoons Canola oil
• Raw duck carcass and wings, chopped
• 1 cup Mirepoix
• 2 sprigs fresh thyme
• 200 mL Madeira
• ¼# Dried plums, small diced
• ½ cup champagne vinegar
• 1 cup rich chicken or veal stock

Method:  Heavily caramelize the duck parts in canola oil, add and caramelize the mirepoix, deglaze with Madeira, reduce to almost a glaze and add the duck stock, simmer until reduced by 50%-until nice jus consistency.  Pass through a china cap and then a chinois.  In a separate pot, combine the plums, additional Madeira and vinegar.  Cook until reduced and almost dry.

Add the duck reduction to the plums and finish with the fresh truffles

Duck Confit:

• 2 Duck legs and thighs, raw
• Duck fat
• 1 teaspoon Chinese 5 Spice Powder; cinnamon, star anise, fennel, coriander, Sichuan peppercorns mixed with 1 tablespoon Kosher salt and 1teaspoon White sugar and 2 sprigs of thyme rough chopped.  Add 2 cloves of garlic, thinly sliced.  Toss the spices together and pack on to the legs and thighs.  Let cure for at least 24 hours in the refrigerator.  Rinse and pack into a non reactive pan as tightly as possible and cover with rendered duck fat.  Cook at 175F until tender.  Let cool to warm in the fat.

Plating:  Lightly score the skin and sear the duck breast on the skin side only in a well-seasoned cast iron pan over medium heat.  Sauté the Brussels sprouts with butter.  Heat the seven grain with a touch of vegetable stock and butter, adjust the seasoning.  Let the duck rest and then slice.  Make a small mound of the 7 grain and the Brussels sprouts, place the sliced duck on top and garnish with the crispy confit.  Drizzle the sauce with all the good stuff on the duck and around the plate (use a spoon).

Makes 12 servings

Editor’s Note: You can also use cranberries in place of the apples, or half the amount of apples and half fresh or frozen cranberries. Also, add more cinnamon or allspice to bring out the flavor. Tip is from Gail Gordon Oliver, Publisher/Editor of Edible Toronto.

3 cups all-purpose flour, plus extra flour for dusting pan
1 ½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups granulated sugar
1 cup grapeseed or other vegetable oil
3 farm fresh eggs
1 teaspoon pure vanilla extract
4 or 5 large apples, peeled, cored and cut into ½-inch chunks (to make 4 cups)

Grease a 9-inch tube pan. Dust with flour, shaking out excess; set aside.

In a medium bowl, whisk together flour, cinnamon, baking soda and salt; set aside.

In a large bowl, whisk together sugar and oil. Whisk in eggs and vanilla until well blended. Using a rubber spatula, fold one-half of the dry ingredients into the large bowl until just blended. Repeat with remaining dry ingredients. Fold in apples.

The batter will be very thick and sticky.

Spoon batter evenly into prepared pan. Using the back of a metal spoon, smooth the surface. Bake in a 350° F oven until dark golden brown and very firm (not springy) to the touch, 65 to 70 minutes. Let cool in the pan on a rack for 20 minutes. Turn the cake out onto a flat plate. Carefully invert onto the rack so the cake is right side up. Allow the cake to cool
completely before serving.

Recipe reprinted with permission from the Edible Communities cookbook, Edible: A Celebration of Local Foods. Wiley Publishing, 2010.

1 whole turkey, 12 – 18 pounds
1 cup Kosher salt
¼ cup sugar
4 quarts iced or very cold water

Combine all ingredients. Pour over turkey in a cooler or large bin. Brine for approximately 18 hours. Recipe may be doubled for larger turkeys.

1 tablespoon Pear puree
¾ oz Koval Pear Brandy
1 squeeze fresh lime wedge (discard wedge)
½ oz blackberry liqueur

In champagne flute combine pear puree, lime, Koval Pear Brandy, and blackberry liqueur. Swirl together until well blended. Fill with prosecco and stir with straw until well mixed.

Garnish with lime wheel or twist.

Recipe used with permission by: Ryan Paykert, Restaurant and Beverage Manager Terzo Piano @ The Art Institute of Chicago

Serves 8 to 10

1 ½ lbs. butternut squash, peeled, seeded,
cut into 2” pieces
2 tablespoons olive oil, plus some to drizzle
1 large sweet onion, chopped
3 celery ribs, chopped
4 cloves garlic, minced
1 tablespoon curry powder
6 cups chicken broth
2 sprigs fresh oregano or ½ teaspoon dried
2 sprigs fresh sage or ½ teaspoon dried
Salt and fresh ground pepper
Dash of cayenne pepper

Blue Cheese Cream:
¾ cup crumbled blue cheese
1 cup cream

Garnish:
¼ cup toasted pumpkins seeds, optional

Place the squash on a baking sheet and drizzle with olive oil. Cover lightly with aluminum foil and roast in a 350°F oven until soft, about 45–60 minutes.

Heat the oil in a soup pot over medium-low heat.  Add the onion and celery and cook until the onion is translucent, about 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the curry and dried herbs. (If using fresh herbs, add with the chicken broth.) Stir until fragrant about 1 minute. Add the squash, broth, and fresh herbs and bring to a boil.  Reduce the heat and simmer, partially covered for about 20 minutes. Let soup cool.

While the soup cools, heat the cream over medium heat. When hot, stir in the blue cheese and whisk until smooth and creamy. Let cool to room temperature and place in a plastic squirt bottle. Set aside until ready to use.

In a blender or with a handheld blender, (remove the sprigs of fresh herbs before pureeing; dried herbs do not need to be removed) puree the soup until it’s smooth and creamy. Taste the soup and season with salt, pepper, and dash of cayenne pepper.

When ready to serve, reheat the soup and ladle into bowls. Garnish with a swirl of the blue cheese cream and chives.

Serves 6 as a side dish.
This recipe works with any good baking squash.

3 medium delicata squash, halved and seeded
Olive oil
1 head of fennel
2 leeks, lower third of the bulb washed and thinly sliced
3 tablespoons melted butter (1 for sautéing, 2 for the bread crumbs)
2 teaspoons kosher salt
½ teaspoon fresh ground pepper
2 slices of French bread, crusts included
2 tablespoons fresh parsley, chopped
1 clove of garlic
1 ½ cups fontina cheese, shredded
¾ cup parmesan cheese
1 cup heavy cream
Dash of cayenne pepper
¼ teaspoon nutmeg

Preheat the oven to 350°F. Brush the squash generously with olive oil and season with salt and pepper. Roast in the oven until the flesh is tender but not completely soft.  Let cool. Peel and slice into ¼ inch slices.  Slice the white part of the fennel in half and remove the hard core. Slice bulb into thin slices. Reserve the green tops and fronds for salads or garnish.

In a large skillet heat 1 tablespoon of butter with 1 tablespoon of olive oil. Add the leeks and fennel and cook until tender.

Season with salt and pepper.

Place the slices of bread into a food processor with the parsley and clove of garlic. Pulse to combine and make bread crumbs. Pour 2 tablespoons of melted butter over the crumbs and pulse briefly to incorporate the butter.  Save for topping.

Brush an 8 x 10 inch baking dish or small oval casserole with olive oil or melted butter. Place a layer of the squash slices in the bottom of the pan. Top with some of the fennel and leek mixture followed by shredded fontina cheese and a few tablespoons of the parmesan cheese.

Continuing layering until you have used all of the squash, reserving some of the fontina cheese for garnish.  Stir the seasonings into the cream and pour over the squash. Top with the remaining fontina cheese and the garlic bread crumbs.

Bake in a 350°F oven until bubbly and the bread crumbs are golden brown.

Serves 4

2 pounds mussels
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 cup diced smoked country ham
or prosciutto
1 tablespoon minced garlic
1 shallot, minced
2 sprigs thyme
1 (12 oz.) bottle Belgian-style ale
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
Juice of one lemon
Kosher salt and freshly ground black pepper
1 crusty baguette, cut into 1” thick slices
Olive oil, for brushing
1 clove garlic, for rubbing

Holding them under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssal threads (or beard), which connect the mussels to rocks in the water.  Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell.

In a medium-sized saucepan or skillet, heat one tablespoon of the butter and the oil over medium heat. When the butter melts, add the ham and cook for 4-5 minutes, until the ham is crispy and the fat has rendered.

Add the minced garlic, shallot, and thyme sprigs to the rendered fat and cook over medium-low heat for about two minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about one minute.

Add the ale, cover the pan, and bring to a boil over medium high heat. Decrease the heat and simmer for 8-10 minutes, until all the mussels are open. (Discard any that do not open.)

Add the remaining 1 tablespoon butter, the parsley, chopped thyme, basil, and lemon juice and toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper.

Meanwhile, preheat the oven to 375°F.

Brush both sides of the bread slices with olive oil and lay on a baking sheet. Toast in the oven, turning once, for 7-8 minutes, until nicely browned. Rub the toasted bread with the garlic clove. Alternatively, you can grill the bread for 4-5 minutes, turning once, and then rub with garlic.

Using a slotted spoon, divide the mussels evenly among 4 bowls or place all in a large bowl for the table. Pour the broth in the pan over the mussels and serve with bread for dipping in the broth.

2 pounds ground turkey
2 large eggs
1/3 cup barbecue sauce
½ cup green, red, yellow, or orange bell pepper,
finely chopped
½ cup sweet onion, finely chopped
½ cup fresh button mushrooms, finely chopped
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ to ½ cup dry bread crumbs, as needed

Pre-heat oven to 350°F.

In a large bowl, combine the meat, eggs, and barbecue sauce, and mix well with a wooden spoon or rubber spatula. Stir in the chopped bell pepper, onion, mushrooms, salt, and black pepper, and mix gently. Slowly add the bread crumbs and mix just to thicken the loaf. The mixture should be moist and thick, not firm and dry.

Line an 11 x 4 inch baking pan or a 9 x 5 inch loaf pan with aluminum foil and spray with nonstick cooking spray. Place the meat mixture in the pan and smooth out the top.

Bake until cooked through but not dried out, about 50 minutes. Remove from the heat and let stand for 10 minutes before slicing to serve.

2½ – 3 pounds chicken – natural or organic – cut into 8 pieces
½ gallon buttermilk
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
3 quarts trans fat-free oil
Coating:
4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground

Wash the chicken and trim any visible fat.

Mix the garlic powder, salt, and pepper into the buttermilk.

Put the chicken into a 1 gallon self-closing plastic bag and pour in the buttermilk. Close the bag, place on a cookie sheet or into a bowl and refrigerate for 2 hours or overnight.

Into a large, heavy 6 quart pot put the oil and heat over medium heat until it reaches 250°F, using a thermometer.

While the oil is heating, remove the chicken from the bag and place on a rack to drain.

For coating, combine flour, garlic powder, salt and pepper into a 1 gallon self-closing plastic bag and shake to mix. Pour flour mixture into pie tin. Dredge and press the chicken into the flour mixture. Shake off any excess flour. Re-dredge if any part is missing coverage.

CAREFULLY AND SLOWLY put the chicken into the hot oil SKIN SIDE UP.
Leave it alone (I’m not kidding!) for 10 minutes. Then you can gently turn the pieces to keep them separate.

Cooking times:

Wings: 13–15 minutes, Legs: 15–17 minutes, thighs: 18–20 minutes, Breasts: 20–25 minutes

If you’re not sure the chicken is done, use the tip of a sharp knife and poke to see if the juices run clear or use an instant-read thermometer,
which should read 160°F.

My personal favorite way to cook lake whitefish is on a cedar plank. Cedar plank grilling is one of the best ways for a beginning griller to try fish. Planks impart flavor, keep the fish off the grill, retain
moistness, and you can walk away for a cocktail.We usually serve this grilled fish with grilled veggies – patty pan or zucchini squash, and white trumpet mushrooms.

1cedarplank, soakedinwater for at least2hours (the longer thebetter)
1 pound whitefish, skinned and boned
1 tablespoon extra virgin olive oil
zest of 1 lemon
Herbed sea salt
Black pepper

Mix lemon zest with olive oil; rub over fish. Apply a sprinkle of salt and a pinch of pepper to taste. Leave fish on a plate at room temp for at least 30 minutes before grilling.

Get the grill, gas or charcoal, very hot (400 to 500°F).

Remove plank fromwater; place fish on plank, place plank on grill; close lid and cook for 12 minutes.

When done fish can be lifted off plankwith a spatulawith ease. Or try this variation...

Same recipe as above but cover fish with fresh pesto, sprinkle with a little extra shredded Parmesan cheese. Slice a good tomato into thin slices, lay slices on wet cedar plank then cover with fish.Cook on the grill same as before – about 12 minutes. Carefully slide tomatoes and fish onto plate and start eating! Try our Arugula Pesto recipe on our website's recipe page.

Recipe adapted from Chicagocooks.com

1 medium pot of water
2 tablespoons kosher salt
1 pound string beans, stems removed
1 medium red onion
Salt and pepper to taste
2 tablespoons fresh squeezed lemon juice
1 small clove garlic, pressed
¼ teaspoon salt
Fresh ground pepper
5 tablespoons extra virgin olive oil
2 teaspoons chopped fresh parsley
1 tablespoon olive oil
1 cup grape tomatoes sliced in half

Bring a pot of water to a boil. Add 2 tablespoons of kosher salt.

When the water returns to a boil, add the string beans. Cook until the water returns to a boil and immediately drain and rinsewith cold water to stop the beans from cooking. Drain and set aside.

Slice the onion into ¼ inch slices. Thread the onions onto a skewer so that the slices are flat, similar to a lollipop.

Heat a grill pan over high heat. (You may also use a grill.)

For the dressing, place the lemon juice, garlic, salt, and pepper in a small bowl.Whisk to combine and let set for 5 minutes. Add the olive oil and parsley and whisk well.

Toss the tomatoes with 1 tablespoon of the salad dressing.

Toss the string beans in olive oil (reserve some olive oil for onions) and season lightly with salt and pepper. Brush the onion slices with olive oil and season with salt and pepper.

Place the onion slices onto the grill and cook until slightly charred and slightly soft. They will still be slightly crisp. Remove from the skewers and separate into rings. Place the string beans on the grill in an even layer. Cook for about 5 minutes to slightly color the beans.

When the beans are done, arrange on a serving platter. Top with the onions and drizzle with the remaining dressing. Place the tomatoes on top and serve. Garnish with more parsley if desired.

Serves 6 to 8 as a side dish.

Recipe adapted from Chicagocooks.com

make the salad dressing and bacon the day before or morning of your event. Store in the refrigerator. Place spinach in a large bowl or plastic bag and store in the refrigerator until ready to use. let the dressing come to room temperature before using.

1 Chipotle chili (a smoked jalapeño)
1 cup water
2 tablespoons maple syrup
¼ cup vegetable oil
2 tablespoons balsamic vinegar
2 cloves roasted garlic
Salt and pepper to taste
6-8 slices of bacon, cooked
1½ pounds salad spinach, washed and drained

Toast the chili over a burner until the skin is blistered and it begins to get soft. When toasted, remove the stemand seed pod. In a small saucepan bring 1 cup of water to a boil. Steep the chili in the water until soft. Remove and puree in a blender with roasted garlic and enough water to make a paste.

Make the dressing by combining the chili paste (1 teaspoon), maple syrup, oil and balsamic vinegar. Season with salt and pepper.

Crumble bacon into small pieces.

Toss spinachwith the dressing and sprinkle bacon pieces on salad just before serving.

Serves 4.

Try serving this recipe as you would any pickles. Chop and add on top of sandwiches or toss in a salad or serve on the side with grilled pork chops or chicken.

2 cups cauliflower florets, washed and cut into bite size pieces
Basic pickling brine (recipe above)
1 teaspoon celery seed
½ teaspoon red pepper flakes
2 sprigs fresh thyme

Place cauliflower in containers. Prepare the pickling liquid with the additional spices and bring to a boil. Pour over the cauliflower and Let cool to room temperature.

Cover and refrigerate for 3 to 6 hours.

Makes 2 cups.

This is especially delicious served on top of grilled salmon or try using this relish as a quesadilla filling.

2 cups fresh corn cut off the cob, no need to cook
½ poblano pepper or green bell pepper diced
Basic pickling brine (recipe above)
1 teaspoon coriander seeds

Place the corn and pepper in containers. Prepare the pickling liquid, add the coriander and bring to a boil. Pour over the corn and peppers and let cool to room temperature.

Refrigerate for 3 to 6 hours.

Makes 2 cups.

1 pound medium shrimp, peeled, deveined, with heads, tails, and legs removed
¼ cup vegetable oil
½ cup onions, diced
½ cup sweet green bell peppers, diced
2 tablespoons tomato paste
1 cup fresh tomatoes, diced
4 cups water
2 cups long-grain white rice
½ teaspoon salt
½ cup water

Chop the shrimp coarsely and set aside. Pour the oil into a large skillet or sauté pan and warm on medium heat for 2 minutes until hot.

Add the onions and green bell peppers and sauté until soft. Add the tomato paste and diced tomatoes, cover the skillet, reduce the heat to low, and let simmer about 15 minutes, stirring about every 2 minutes. Turn the heat off and set the skillet aside.

Bring 4 cups of water to boil in amedium-size pot. Stir in the rice and salt. Reduce the heat to low, cover, and let cook about 20 minutes
or until the rice grains become soft and all the liquid has been absorbed.

Heat the large skillet containing the vegetables overmediumheat for 3minutes or until hot. Stir in the coarsely chopped shrimp, cover, and let simmer about 4-5 minutes. Stir in the cooked rice and cook about 2-3 minutes longer.

Serves 6.

Blueberry Compote
4 cups (2 pints) blueberries, fresh or frozen
2 teaspoons cornstarch
1 cup sugar
½ cup water
¼ cup prepared lemon curd (from a 10–12 ounce jar)
1 tablespoon fresh orange juice
Pinch of salt
1 tablespoon butter
½ teaspoon pure vanilla extract
Pancakes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup (8 ounces) ricotta cheese, preferably whole
1½ cups milk, preferably whole
Prepared lemon curd (from a 10–12 ounce jar)
Confectioner’s sugar for garnish

For the blueberry compote, in a large sauté pan, combine the blueberries, cornstarch, sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down and the mixture simmers and thickens. Remove fromthe heat; stir in the butter and vanilla. Set aside to cool slightly.

For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in the lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.

Heat a buttered nonstick skillet or griddle over medium-high heat or to 350°F (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1⁄4 to 1⁄3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.

To serve, stack 3 pancakes on each plate with a dollop of lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour the compote over the pancakes.

Serves 6–8.

Grilled asparagus spears are delicious plain, wrapped in prosciutto or bacon, or served with any dip or salad dressing.  1 bunch of asparagus, trimmed (the larger diameter spears work well on the grill)

2 teaspoons of olive oil

Salt and fresh ground pepper

Heat a grill on high heat.

Place the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Shake the sheet pan back and forth to coat each spear evenly with the oil.

Season with salt and pepper and lay the spears directly on the grill.Make sure you lay the spears perpendicular to the grilling grate so they do not fall through.

Give the spears a gentle roll with a spatula to cook both sides.  Cook until slightly charred – crisp yet tender (darn, more test eating). Remove and serve immediately or at room temperature.

Serves 4

“Cooking from Intuition” recipe by Chef John des Rosiers of Inovasi Restaurant

Start with roughly equal parts of fresh mushrooms and onions. Wash both mushrooms and onions thoroughly and dry for a few hours on paper towels.

Begin the duck reduction by making a duck stock from bones and vegetables, then reduce the stock 80% by simmering it in a large wide pot. A high quality, low-sodium stock can be used and reduced in the same fashion.

For the brioche: cut a loaf into 1” square pieces that are about 4” long, toast in a 450 degree oven for just a few minutes – the idea is to leave the middle soft and the outside crispy. When the brioche is still hot, sprinkle the togarashi on each side and allow it to cool. When cooled, slice the pieces about ¼” thick so you end up with thin little crispy spicy squares of bread.

Using a hot sauté pan with the flame set to its highest point, coat the pan with oil (hot enough so oil smokes in whisps), add the mushrooms and cook for 4-5minutes,moving them every once in a while. Add the onions and cook for another 2-3 minutes.

Add the sherry (enough to cover the bottom of the pan), almonds, and about 1⁄4 of the mushroom mixture. Cook the sherry until the smell of the alcohol has dissipated, then add the duck reduction (again, enough to cover the bottom of the pan and moisten the dish).

Cook for 1 minute.

Place in a shallow bowl. Break the blue cheese in small chunks and sprinkle on top of the mushrooms, then do the same with the brioche.

The blue cheese and brioche are garnishes so their quantity should be minimal and not over power the mushrooms.

1 recipe of the Shaved Asparagus Salad

1½cups of cooked white beans (canned is fine, rinse and drain well)

¼ cup olive oil

2 teaspoons kosher salt

Pepper, to taste

½ teaspoon minced garlic

1 small baguette, sliced and lightly toasted Shaved pecorino or Parmesan cheese Sprig of fresh parsley or micro greens for garnish Place the beans in a food processor with the olive oil, garlic, salt, and pepper. Puree the beans until smooth and creamy. You may need to add a little water if themixture is too firm. Taste and add additional salt and pepper if needed.

Brush the toasts lightly with olive oil and spread some of the white bean mixture on top. Add a few shavings of the cheese and top with the asparagus salad.Garnish with a single leaf of parsley or a micro-green from the farmers market such as a radish shoot.  Makes 8 to 10 crostini.

I like asparagus with roasted chicken, so i usually whip these up while the chicken is resting. Add a few sautéed mushrooms, and you have a lovely spring meal.

1 bunch of asparagus, stems trimmed (peeling is your decision)

2 teaspoons of good olive oil

Salt and fresh ground pepper

Heat a large non-stick skillet over medium low heat. The pan should be large enough to hold the asparagus in one layer.  When the skillet is hot, add the olive oil and the asparagus.

Gently shake the skillet to coat the spears with the olive oil.  Season with salt and pepper and cook for 4 to 5minutes until the asparagus is crisp and tender. Give the pan a shake every once in a while to turn the spears. Remember that the texture is more important than the cooking time, which will vary according to the diameter of the spears you have selected.  Serve immediately or at room temperature.

Serves 4.

This crisp, fresh salad is nice served on top of grilled meats, a grilled crostini, or as a topping for a tossed green salad. You will need a vegetable slicer or mandoline for this recipe in order to shave the asparagus into paper-thin slices. if you have expert knife skills, shave away!

1 large bunch of fresh purple or green asparagus, larger diameter spears works best

6 large radishes

2 teaspoons fresh parsley, finely chopped

1 tablespoon fresh lemon juice

4 tablespoons good quality olive oil

½ teaspoon salt

¼ teaspoon fresh ground pepper

Trim off the bottom 2 inches of the asparagus. Shave the asparagus on a mandoline by placing the end of the spear upright against the slicer. Move the spear back and forth quickly to get thin diagonal slices. Place the slices in a bowl and continue slicing all of the spears.  Using a knife or mandoline shave the radishes as thinly as possible and add to the bowl with the parsley. Toss to combine.  In a small bowl, add the lemon juice, olive oil, salt, and pepper and whisk well. Drizzle the dressing over the asparagus and the radishes. Toss and season with salt and pepper as needed. Serve immediately.

Serves 4 as a side dish.

This quick recipe makes a great lunch or brunch as it can be made in advance and quickly broiled in the oven just before serving. Top with a poached egg if you like!  1 bunch of asparagus, trimmed and either pan roasted, grilled, or steamed 4 1-inch slices of rustic bread (or your favorite bread) 8 slices of prosciutto, thinly sliced ham, cooked pancetta, or bacon Olive oil 4 slices of a good melting cheese such as fontina, cheddar, or gruyere cheese Roast, grill, or steam the asparagus, then set aside. Brush each slice of bread lightly with the olive oil and toast in a toaster or in a large skillet until golden brown. (These also work well when grilled.)

Place the slices of toasted bread on a baking sheet and top with ¼ of the meat. Lay 4 to 6 spears of the asparagus over the meat and top with a slice of cheese.

When ready to serve, turn your oven to broil and place the rack in the center of the oven. Broil for 3 to 4 minutes until the cheese is bubbling. Serve immediately.

Serves 4.

4 stalks rhubarb, ends and leaves trimmed

1⁄4 cup water

1⁄2 teaspoon cardamom

1⁄4 teaspoon ground nutmeg

Pinch of salt

1⁄2 cup light-colored honey

1 teaspoon vanilla extract

1 teaspoon rose water

2 cups Greek-style yogurt or 4 cups regular yogurt, drained overnight and refrigerated

1⁄2 cup pistachios, coarsely chopped

Cut the rhubarb into one-inch pieces and put in a small saucepan with 1⁄4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.

When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt.

Break up any large pieces of rhubarb with a wooden spoon.

Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.

Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.

To serve, put 1⁄2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.

Serves 4.

1⁄2 cup dairy-free shortening

1⁄2 cup granulated sugar

1 tablespoon water

2 cups unbleached all-purpose flour

21⁄2 teaspoons baking powder

1⁄4 teaspoon salt

1⁄2 cup soy or rice milk

2 teaspoons lemon juice, freshly squeezed

1 teaspoon lemon zest, grated

1⁄2 cup blueberries (fresh or frozen)

In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar until light and fluffy. Add the water and mix until combined.  Preheat oven to 350 degrees and spray a 9-inch baking dish with dairy-free baking spray. Set aside. In a medium bowl, combine the flour, baking powder, and salt with a wire whisk. Add the flour mixture to the shortening mixture, alternating the additions with the soy milk, and beat well. Pour the batter into the prepared dish.  Combine the lemon juice, lemon zest, and blueberries in a small bowl. Sprinkle the blueberry mixture evenly over the batter in the dish, and top with the Crumb Topping.

CRUMB TOPPING

1⁄2 cup flour

1⁄2 cup sugar

1 teaspoon ground cinnamon

1⁄4 cup dairy-free margarine, cut into small pieces

Mix together all the ingredients, except the margarine, in a small bowl. Cut in the margarine with your fingers. Spread over the batter.  Bake for 50-60 minutes or until an inserted cake tester comes out clean.

Serve warm with soy ice cream.

Serves 4–6

Featured in Edible Chicago's"The Last Bite" Winter 2010

MACARONI AND CHEESE is one of those dishes that kids everywhere seem to love—as long as it isn't too fancy.When grown-ups are around,you can use more cheddar or omit the American cheese entirely.

1 pound penne or elbow macaroni

4 tablespoons (1/2 stick) unsalted butter

1/3 cup all-purpose flour

4 cups milk , heated

2 cups (8 ounces) extra-sharp cheddar cheese, shredded

2 cups (8 ounces) American cheese, shredded

Salt and freshly ground pepper

Hot pepper sauce

1/4 cup (1 ounce) freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente. Drain well.

Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

Combine the remaining cheddar and American cheeses. Spread one third of the pasta over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the pasta with the remaining cheese and half of the sauce. Finish with the remaining pasta and sauce. Sprinkle Parmesan cheese over the top.

Bake until bubbly and golden brown around the edges, about 30 minutes.

Serves 6–8.

Chef Art Smith's Three Cheese Mac Photo Courtesy of Kipling Swehla Photography

by Kim Gracen, Executive Chef

1 pound extra firm tofu
4 tablespoons tamari
1 teaspoon dried basil
½ teaspoon turmeric
1 tablespoon onion powder
1 teaspoon granulated garlic
Salt & pepper, to taste
3 tablespoons oil
1 cup sliced mushroom*
½ cup zucchini half moon cut*
½ onion julienned*
2 cups baby spinach*
* You can substitute any of your favorite vegetables.

Drain and crumble tofu. In a bowl, add all ingredients but fresh vegetables and mix well. Bake on an oiled sheet tray at 325 degrees for 20 minutes.

Sauté mushrooms, onions, and zucchini in oil until soft, add baked tofumixture to the pan andmix. Turn off heat, and
then toss in baby spinach. The carry over cooking will wilt the spinach without over cooking it. Salt and pepper to taste. Serve warm and enjoy!

When Imake this at home I like to garnish it with freshly chopped tomato and fresh basil. I also like to use a wok. It is great for sautéing the veggies and is deep enough tomix everything together without making too much of a mess.

Recipe provided by Devin Kidner: www.makingchicagohome.com

2 cup (4 large carrots), grated
1cupof apples (about3large),peeled, cored, andwell-drainedapples
2 cups of whole wheat flour
1 teaspoon baking powder
11⁄2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3⁄4 cup vegetable oil
3⁄4 cup honey
4 eggs

Heat oven to 350 degrees and grease two 9” round cake pans.

Combine the dry ingredients into your standmixer or bowl and whisk together.

Add the oil, honey, and eggs into the dry ingredients and mix well. Stir in the apples and carrots.

Divide mixture evenly between your cake pans. Bake for 35-40 minutes. Take your cakes out and let them cool in the pan for about 10minutes, cool completely.

While cakes are cooling, make your icing (recipe follows). maple Syrup Frosting

1 stick of butter, softened
8 ounces of cream cheese, room temperature.
4 tablespoons maple syrup
1 teaspoon of vanilla extract
2 cups of confectioners sugar

Whip together the butter and cream cheese. Add the maple syrup and then slowly add confectioners sugar in 1⁄2 cup
increments. Scrape down the sides of the bowl after you have added the sugar, and thenmix onemore time. Frost cooled cakes and serve.

(adapted from Susie Q Fish Company)

4 LakeMichiganWhitefish fillets (about 2 pounds for ½ pound servings)
4 teaspoons olive oil
2 garlic cloves, minced
Salt and freshly ground black pepper
Dried lemon herb, dill weed, or Cajun spice (optional seasonings)
1 lemon, quartered

Preheat oven to 400 degrees.

RinseWhitefish filets under cold running water, pat dry. Place fillets, skin side down, in a jelly roll pan or baking sheet covered with aluminum foil, leaving about 2 inches of space between fillets. Drizzle 1 teaspoon olive oil over each filet; top with garlic, salt, pepper and if desired, optional seasonings.

Bake for 25 minutes, or until fish is opaque and can easily be removed with a spatula from the skin. Garnish with fresh squeezed lemon.

Serves 4.

2 leeks, white part only, washed and sliced
2 tablespoons salted butter or margarine
5 medium cloves garlic, finely minced
1 rib celery, chopped
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
8 cups of water
3 pounds starchy potatoes with white or golden flesh such as
Yukon gold, Desiree, or russet, peeled and roughly
chopped
¼ pound Purple Majesty potatoes, peeled and chopped into
¼-inch pieces (garnish)
¼ pound Yellow Fin or fingerling potatoes, peeled and
chopped into ¼ inch pieces
1 tablespoon butter

2 teaspoons chives, finely chopped

1/3 cup cream

2 tablespoon vinegar

Heat 2 tablespoons of butter in a large soup pot. Add the starchy potatoes, celery, leeks, salt, and pepper to the pot. Cook until the leeks are beginning to become soft and are fragrant.

Add the water to the pot and bring to a simmer. Lower the heat and cook the potatoes until they are very soft. Let cool.

Puree the potatoes in a blender until very smooth. To achieve a silky smooth soup, puree for 2 to 3 minutes. Add
the cream and vinegar and blend. Taste and add additional salt if necessary. Generally potato soup needs lots of salt so be generous.

Heat the butter in a medium sized skillet. Add the purple and yellow diced potatoes to the pan. Season with salt and
pepper and cook until tender and slightly golden brown. Add the chives and combine.

To serve: Place amound of the purple and yellow potatoes in the center of a shallow soup bowl. Ladle some of the potato soup around the potatoes and garnish with a drizzle of olive oil if desired.

Serves 10 to 12.

Preparation time: 5 minutes.
Cooking Time: 10 minutes.
Total Time: 15 minutes.

4 cups water
2 tablespoons extra-virgin olive oil
1⁄4 cup chopped fresh cilantro
1⁄4 cup chopped flat-leaf parsley
2 (10-ounce) boxes couscous

In a large saucepan, bring the water, extra-virgin olive oil, cilantro, and flat-leaf parsley to a boil. Stir in the couscous. Remove from the heat, cover and let stand for 5 minutes. Just before serving, fluff the couscous with a fork.

To Prepare Ahead: You can make the couscous ahead on the day of the party. Place in a microwave-safe bowl, cool, cover, and refrigerate.

To Finish: Reheat in the microwave. Fluff with a fork before serving.

Substitution: For a slightly different flavor, you could always substitute chopped mint for the cilantro.

Serves 8 to 10.

Preparation Time: 15 minutes.
Cooking Time: 21⁄4 to 23⁄4 hours.
Total Time: 21⁄2 to 3 hours.

1 large pinch of saffron stamens
3 tablespoons hot water
3 tablespoons extra-virgin olive oil, divided
3 pounds stewing lamb, cut into 1-inch pieces
3 onions, coarsely chopped
4 cloves garlic, minced
6 ounces dried apricots, halved
2⁄3 cup golden raisins
1 tablespoon paprika
11⁄2 teaspoons ground ginger
11⁄2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground cumin
1⁄2 teaspoon cayenne
1⁄2 teaspoon turmeric
3 tablespoons honey
3 (14.5 ounce) cans diced tomatoes
Freshly ground black pepper, to taste
Kosher salt, to taste
Curly parsley for garnish

Preheat the oven to 325 degrees. In a small bowl, combine the saffron and hot water. Set aside.

Heat 1 tablespoon of the extra-virgin olive oil in a largeDutch oven with a lid. Add 1⁄3 of the lamb and cook until brown.When browned, remove with a slotted spoon and set aside.Add another tablespoon of olive oil to theDutch oven and repeat with another 1⁄3 of the lamb. Repeat with the remaining olive oil and lamb.

Once the lamb has been removed, add the chopped onions and minced garlic to the Dutch oven. Cook, stirring occasionally, over medium heat for 5 to 8 minutes or until translucent.

Stir in the saffron and hot water, apricots, golden raisins, paprika, ginger, cinnamon, 1 teaspoon salt, cumin, cayenne,
turmeric, honey, and tomatoes. Add the browned lamb. Stir to combine. Bring to a boil. Season with pepper and place, covered, in the oven.

Cook for 2 to 21⁄2 hours or until the meat is very tender.

Remove from the oven and season with salt and pepper to taste.

To Prepare Ahead: You can make the Lamb Tagine up to 2 days ahead. After you take the Lamb Tagine out of the oven, cool, cover, and refrigerate.

To Finish: When ready to serve, preheat the oven to 350 degrees.Add 1⁄3 to 1⁄2 cupwater to the LambTagine and place in the oven, covered, for 30 to 40minutes, or until heated through. Serve according to the Presentation Tip (recipe follows).

To Freeze: You can freeze the LambTagine for up to 3months.

After you take the Lamb Tagine out of the oven, cool and freeze in an airtight container. Thaw and reheat as above.

PresentationTip: Place a spoonful ofCouscous withCilantro and Parsley in the middle of each plate. Top with a spoonful of Lamb Tagine. Garnish with curly parsley and serve.

Serves 8.

2 sticks (16 tablespoons) unsalted butter, warmed to room temperature
3⁄4 cup (31⁄2 ounces) unsweetened chocolate, preferably Valrhona or Callebaut if possible
3 cups granulated sugar, divided
1⁄2 cup all-purpose flour, sifted
6 large eggs, warmed to room temperature
1⁄4 teaspoon salt
2 teaspoons vanilla extract
2 1⁄2 8-ounce packages creamcheese (20 ounces),warmed to room temperature
13 x 9-inch pan, greased

Melt together the butter and chocolate in a double boiler or microwave.

Transfer to a large mixing bowl. Using a whisk, blend 2 cups of the sugar and the salt into the chocolate/butter mixture.

Slowly add 4 of the eggs to the mixture, one at a time. In 3 separate batches, add in the flour. Add the vanilla.

In the bowl of a standmixer fittedwith the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, one at a time.

Measure out 11⁄2 cups of the chocolate mixture and set aside to use as a topping. Pour the remaining chocolatemixture into the greased baking pan. Spread the cream cheese mixture on top of the chocolatemixture. Fill the piping bag fitted with the #804 tip with the reserved chocolatemixture. Pipe lines along the width of the brownies, about 1-inch apart.*

Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.

Bake at 300 degrees for 50 to 60 minutes. Cool completely in the pans. After they cool completely to roomtemperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.

Makes 36 brownies.

*Instead of using a piping bag, you can layer the remaining chocolate on top of the cream cheese mixture and then use a knife to create “swirls.”

(from Erling Wu-bower, Sous Chef at the Publican)

6 cups vegetable stock
2 cups savoy cabbage, shredded
2 cups cavolo nero (Tuscan kale), shredded
2 cups cannellini beans, cooked
4 garlic cloves, sliced
1 medium Spanish onion, sliced
2 red bell peppers, sliced
1 can diced San Marzano tomatoes
1⁄2 cup carrot, diced
1⁄2 cup celery, diced
Piece of celery root
Salt, pepper, and white wine vinegar
1 cup dry white wine
Basil
Thyme
Bay leaf
Extra Virgin Olive Oil

VEGETABLE STOCK

(make up to 48 hours before you serve)

Take 2 peeled carrots, 2 stalks of celery, 1 large Spanish onion, and 1 piece of celery root. Peel all the veggies (except the celery) and grab 4 cloves of garlic. Put one tablespoon of olive oil in a stock pot and heat until a little smoke begins to rise. Add the veggies, turn the heat down a bit and cook the veggies until a nice layer of golden brown caramelization forms. Add one glass of dry white wine and 1/2 gallon of water. Toss in a sprig of thyme and a bay leaf and simmer for an hour. Strain, cool, and reserve.

Cooking beans:

Soak the beans in cool water for at least 8 and up to 24 hours. Drain off water and place in a heavy bottomed pot, cover with 2 inches of water, 1/2 cup of olive oil, 1/2 an onion, a clove of garlic, and a sprig of thyme. Cook until tender (time greatly depends on the bean, so taste frequently). After the beans are tender, season with salt and cool in their own cooking liquid.

Reserve for later.

To make the minestrone:

Put 1 tablespoon of olive oil in the bottom of a stock pot over medium heat. Add the garlic, onion, carrot, celery, and bell pepper and cook slowly until the onion is transparent. Strain the juice off the tomatoes and add to the pot.Cook for another 5 minutes and then add the stock.

Cook for 30 minutes and add the cavolo nero and the savoy cabbage and cook for 10minutes. Season with salt, pepper, and white wine vinegar to taste. Divide into bowls and garnish with a splash of good spicy olive oil and a few leaves of basil.

Serves 6.

1⁄2 cup sliced onions
1⁄4 cup sliced garlic
3 cups chopped cavolo nero (also called Tuscan kale)
11⁄2 cup quartered crimini mushrooms
2 cups chopped chicken pre cooked
1 cup Pedro Ximinez sherry
6 cups chicken stock

Sachet:
1 bay leaf
7 sprigs of thyme
1 teaspoon black peppercorns

Saute onions and garlic in olive oil until tender.

Add cavolo nero, sauté until tender. Add sherry and reduce by half. Add mushrooms, chicken stock and sachet.

Cook until cavolo nero starts to break down and fall apart.Add chicken and simmer for 10 minutes.

Adjust salt to taste, serve and enjoy.

1⁄4 pound butter
2⁄3 cup evaporated cane juice crystals
2 eggs
1 cup buttermilk
1⁄2 teaspoon baking soda
1 cup white cornmeal, all fine or half fine and half coarse
1 cup all-purpose flour
1⁄2 teaspoon salt

Preheat oven to 375 degrees and place a well seasoned 8-inch or 9-inch cast-iron skillet in the oven to warm.

Melt butter and combine with sugar; mix well. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into egg mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Remove cast iron pan from oven, add a pat of butter and swirl to coat pan. Pour in batter and quickly return the pan to the oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Optional: Up to 1/2 cup of chopped vegetables; onion, peppers, sweet corn, etc. can be added to the recipe without affecting the bread. Up to 1/2 cup grated cheese can also be stirred into the finished batter just before it is poured into the skillet.

Recipes courtesy of Chef Paul Virant of Vie Restaurant

1 butternut squash, peeled, split lengthwise, and sliced into 1/2 inch thick pieces (about 2 pounds prepped)
1 pound black kale, washed, leaves only
1 sweet onion, sliced
5 cloves garlic, sliced
1 tablespoon thyme, chopped
2 ounces butter
1 1⁄2 cup Blue Marble cream
1 cup chicken or vegetable broth
4 ounces Moonglo raw milk cheese, grated
Salt and pepper

Preheat oven to 400 degrees.

Blanch the kale for 2 minutes in boiling, salted water. Heat a large saute pan to medium heat, add the butter, garlic, onion, and thyme. Cook for 2 minutes, add the greens, cook another 5 minutes, then add the sliced squash. Season with salt and pepper and cover with a lid for 5 minutes.

Add cream and broth, bring to a boil, cook until mixture begins to thicken.

Transfer to a buttered casserole dish or four individual ovenproof dishes, top with cheese and bake uncovered for a 1/2 an hour. Serves 4 as an entrée or 8 as a side.

Editor’s note: The butternut squash and black kale used in Chef Virant’s recipe was sourced from green Acres Farm. The cheese is from Prairie Fruits Farm and Creamery of Champaign, IL. Moonglo cheese, which is a raw milk goat’s cheese, is cultured, then washed with a “tea” made from Moonglo Pear leaves. Blue Marble cream is from Blue Marble Dairy, Barneveld, Wi. All items can be found at the green City Market.

Recipes courtesy of Chef Paul Virant of Vie Restaurant

16 ounces half & half
16 ounces heavy cream
Pinch of salt
1 vanilla bean (scraped)
8 ounces sugar
1 ½ teaspoons of pie spices
7 large eggs
12 ounces of pears (peeled, cored, and diced)
20 ounces of bread, cut into cubes*

Preheat the oven to 350 degrees. Place a rack on the middle shelf. Spray your preferred baking dish with pan spray or brush it with butter, I typically bake this in individual 6 ounce ramekins.

Combine half & half, heavy cream, salt, vanilla, sugar, and pie spices in a pot.Heat over medium heat until the mixture begins to simmer. Stir occasionally to ensure the sugar dissolves.

Let the mixture simmer for about 3 to 5 minutes and turn off the heat. Cool the custard mixture in an ice bath until it is no warmer than roomtemperature.When the custard is cool, blend in the eggs. Pour the custard over the bread and pears. Allow this mixture to soak until the bread cubes feel soft, like when making French toast. Pour this mixture into prepared pans. Place the dishes or pans in the oven in a water bath and bake until a toothpick or cake tester comes out clean and the top is a nice golden brown.

* Any type of bread will work, but I prefer using some form of enriched bread. I find the softer ones produce a better texture of bread pudding.My number one preference is to use pound cake, which is what the initial recipe was developed for. I let the bread sit out overnight to stale slightly, which will help it absorb more custard

This recipe can easily be made into a quick sautéed salsa perfect for pork chops or use as a quesadilla filling with some brie or cheddar cheese. Simply dice the apples and fennel and cook for 4 to 5 minutes in a skillet with a little olive oil.When the vegetables are tender remove from the heat and stir in the vinaigrette and the nuts. Add a little minced jalapeno for some heat and serve as you would any salsa. (Omit the blue cheese if making the salsa.)

4 ounces of field greens
2 apples
1 fennel bulb
3 tablespoons toasted chopped walnuts
1 sprig rosemary, leaves only, finely chopped
2 tablespoons crumbled blue cheese
3 tablespoons fresh lemon juice
1⁄3 cup good quality olive oil
Salt and pepper
Fennel fronds for garnish

FOR THE VINAIGRETTE:

Add the lemon juice to a small bowl. Add the rosemary and salt and pepper and whisk to combine. Stir in the olive oil and whisk. Set aside.

FOR THE SALAD:

Slice the apples in half and remove the core. Using a mandoline or very sharp knife, slice the apples as thinly as possible. Place in a bowl of cold water until ready to use so they do not turn brown.

Remove the tops from the Fennel bulb reserving the feathery fronds for garnish. Remove the outer section of the fennel as well. Cut the bottom core section off and thinly slice the fennel lengthwise.

Toast the walnuts in a dry skillet for 2 to 3 minutes until fragrant. Remove from the pan quickly and roughly chop.

TO SERVE:

Place the greens in a bowl, spoon a small amount of the salad dressing over the greens and toss to coat. Place a small pile on the side of the plate. Toss the fennel and apples pieces together and place next to the greens. Drizzle with the salad dressing and garnish with the walnuts and blue cheese.

Serves 4.

This is a delicious crunchy tart slaw that goes well with any fish or any meat. You may also substitute a creamy buttermilk dressing in place of the olive soil and lemon juice if you prefer.

2 large apples of your choice, peeled, cored and sliced into thin shreds
1 medium cucumber, peeled seeded and sliced into strips
1⁄2 cup celery root, sliced into thin strips
1 cup of shredded green cabbage
2 tablespoons of chopped fresh parsley
1 scallion, sliced - use the white and the green parts
3 tablespoons golden raisins, currants or dried cranberries - optional
2 tablespoons lemon juice
1⁄4 cup olive oil
Salt and pepper

Place the apples, cucumber, cabbage and celery root into a bowl. Toss with the lemon juice and olive oil and season with salt and pepper. Add the green cabbage and dried fruit (if using) and toss to combine.

1⁄2 Pear
Fresh ginger
2 ounces of gin
1 ounce of maple syrup
Juice and zest of 1⁄2 lemon

Start with half a ripe pear. Cut in half, cut out the core, and chop off the edges so you have a fairly square chunk of pear. Cut that into quarter inch squares. Set aside.

Build in a pint glass the pear trimmings including the core along with three slices of fresh ginger,muddle until aromatic.Add 2 ounces of gin, 1 ounce of maple syrup, and juice and zest of half a lemon.

Shake vigorously with fresh ice and strain into a chilled 10 ounce cocktail glass. Add the diced pear and garnish with a sprig of fresh rosemary.

Ginger Pear Sour is courtesy of Adam Seger, general Manager and Sommelier of Nacional 27 restaurant. Seger is best known for sourcing seasonal, local and artisan products.

6 pears, peeled, cored and chopped
½ shallot, minced
1 and ¼ teaspoons diced fresh ginger
1 cup water
½ teaspoon vanilla extract
1 and ½ tablespoons sherry vinegar
1 tablespoon mirin (a Japanese sweet cooking wine)
1 tablespoon soybean oil
½ pound fall greens
Black sesame seeds, for garnish

In a 1-quart saucepan, cook the pears with the shallot, ginger, and water over medium heat, until soft. Strain and set aside to cool.Once at room temperature, puree one of the pears and strain through a sieve.

Add the vanilla, sherry vinegar, and mirin to the pureed pear and process in a blender or food processor. Slowly add the oil to emulsify. Dice the remaining pears for garnish.

To serve, toss the greens well with the pear mixture. Divide among 4 serving plates and garnish with the sesame seeds.

Serves 4.

Reprinted with permission from The Seasons on Henry's Farm by Terra Brockman, Agate Surrey, 2009.

12 large shrimp, peeled and deveined, with tails on
4 pieces squid, cleaned
1 and 1⁄4 cups Tomato Dipping Sauce (recipe follows)
14 ounces dried somen noodles
1 and 1⁄2 cups arugula
1⁄2 cup crabmeat, picked over
12 cherry tomatoes, halved
2 and 1⁄2 tablespoons chopped toasted pine nuts

Prepare an ice bath and place a pot of heavily salted water over high heat. When the water comes just to a boil, add the shrimp and cook for 2 to 3minutes, or until cooked through. Remove the shrimp from the water and submerge in the ice bath. Add the squid to the boiling water and cook for 2 minutes, then submerge in the ice bath.

Be careful not to overcook the shrimp and squid, as both will become very tough. Remove the seafood from the ice bath and pat dry.

Slice the squid into¼ inch-thick rings and combine in a small bowl with the shrimp and ¼ cup of the dipping sauce.Mix well and set aside. Place a pot of water over high heat and bring to a boil. Add the somen noodles and cook, following package instructions. Rinse under cold running water until chilled, then drain well. Divide the noodles equally among 4 plates.

Top each plate of noodles with arugula, shrimp, squid and crabmeat. Garnish with the tomatoes and pine nuts and finish by drizzling ¼ cup of the remaining tomato dipping sauce on each plate.

Serves 4.

TOMATO DIPPING SAUCE

2 Roma tomatoes
2 tablespoons minced cilantro
2 tablespoons extra-virgin olive oil
6 tablespoons rice vinegar
6 tablespoons Cold Somen Broth (recipe follows)
1⁄2 teaspoon yuzu pepper or capers

Prepare an ice bath and bring a small pot of water to a boil. With a paring knife, remove the core from the tomatoes and lightly score an X on the bottom. Place the tomatoes in the boiling water for 10 seconds, then remove. Once again place the tomatoes in the boiling water (a second time), now for 5 seconds, and then submerge in the ice bath until cool.

Once the tomatoes have chilled, peel the skin, then cut into quarters. Use a tablespoon to scrape out the seeds,which you’ll discard, then chopS the tomatoes into small pieces.

COLD SOMEN BROTH

3⁄4 cup Dashi (recipe follows)
6 tablespoons mirin
6 tablespoons Japanese soy sauce

Combine all the ingredients in a pot set over high heat and bring just to a boil. Remove from the heat and chill.

DASHI

2 large pieces kombu, approximately 10 x 4 inches each, gently wiped with a damp towel
2 quarts plus 1 cup water
3 cups packed katsuobushi (dried bonito flakes)

Place kombu and water in a large stockpot and let it soak at room temperature for at least 20 minutes. You can soak longer, too, even overnight, which will allow the kombu to release more flavor. Bring to a boil over high heat.

Remove the kombu and decrease the heat so the liquid is simmering. Add the katsuobushi and gently mix into the liquid; don’t stir vigorously. Simmer for 10 minutes, then strain through a fine mesh sieve.

1 large Spanish onion, chopped
1 medium carrot, peeled and diced
1 medium fennel bulb, trimmed and chopped
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper
2 cups medium pearled barley
4-5 cups chicken stock, preferably homemade
(recipes for various stocks, spice mixtures, and condiments are given at the beginning of the book)

Heat a large saucepan overmedium-high heat and coat the bottom of the pan with olive oil. Saute the onion, carrot, fennel, garlic, and salt and pepper to taste, until the vegetables are lightly browned and caramelized, about 10 minutes.

Add the barley and 4 cups chicken stock to the pan. Boil the barley, uncovered, until it is chewy, about 35 minutes. If all the liquid has been absorbed and the barley is not cooked through, add the remaining cup of stock and continue to boil until cooked through. Remove the pan from the heat and let the barley stand, uncovered, for an additional 5 minutes so that any excess liquid can be absorbed.

Serves 6 to 8.

1and 1⁄2 cups dry white wine
1 medium carrot, peeled and thinly sliced
1 small onion, sliced
1 stalk celery, thinly sliced
3 strips lemon zest, removed with a vegetable peeler
10 black peppercorns
1 bay leaf
1⁄4 teaspoon salt
4, 6-ounce, 1-inch thick salmon fillets, skin off

To make the salmon: In a large saucepan, combine 3 cups water with the wine, carrot, onion, celery, lemon zest, peppercorns, bay leaf, and salt, and bring to a boil over high heat. Then turn the heat down and simmer for 6minutes, until the carrot is tender. Remove fromthe heat and cover to keep warm.

Arrange the salmon fillets in a 10-inch sauté pan so they are not touching one another. Pour the hot poaching liquid over the salmon and bring to a simmer over medium heat. Add more water if needed to cover. Cook for just 3 to 4 minutes. The salmon will still be pink and rare in the center. Turn off the heat and let the salmon sit in the liquid for about 10 minutes to finish cooking gently. Then move the pan to the refrigerator and chill the salmon in the poaching liquid for at least 1 hour or up to overnight.

Carefully transfer the salmon to a serving platter, cover it, and keep it chilled until ready to serve.

FOR THE YOGURT TOPPING:

1 seedless (English) cucumber, peeled and halved lengthwise
1 cup plain yogurt, preferably Greek yogurt
1 tablespoon snipped fresh dill
Salt and freshly ground black pepper

Julienne the cucumber, using a Japanesemandoline if you have one; otherwise julienne it in a food processor fitted with the julienne disk. Combine the cucumber, yogurt, and dill in a bowl, and season to taste with salt and pepper. Spoon the yogurt on top of the salmon, and serve.

6 medium apples (an assortment works well)
2 tablespoons unsalted butter, cut up into small cubes, plus more for the baking dish
1⁄2 cup packed light brown sugar
11⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground nutmeg
8 slices Texas toast (thick pre-sliced white bread)
8 large eggs
1⁄2 cup granulated sugar
31⁄2 cups whole milk
1 tablespoon pure vanilla extract
Honey Butter (recipe follows)

Peel, core, and cut the apples into 1/4 inch thick slices.Heat the butter in a sauté pan over medium heat until it starts to foam. Add the apples and cook them until tender, about 10 minutes. Turn off the heat and stir in the brown sugar, cinnamon, and nutmeg. Set aside.

Lightly toast the bread. Cut the toast slices in half to make triangles. Butter a 9x13- inch baking dish, and arrange the bread in two rows, overlapping in the dish. Beat the eggs in a medium bowl; then whisk in the sugar, milk, and vanilla to make a custard. Pour the custard over the bread triangles, and spoon the apples over the top. Cover, and refrigerate overnight.

The next day, heat the oven to 350 degrees.

Uncover the baking dish and bake for 50 to 60 minutes, until the custard is set and doesn’t shimmy when you shake the pan. It will puff up and brown slightly. Remove from the oven and let it rest for 10 minutes before serving. Serve in squares or large spoonfuls, with honey butter.

Serves 8.

Combine the first 6 ingredients in a 6-quart slow cooker; cover and cook on low 6 to 8 hours, adding peas during last 20 minutes. Season to taste with salt and white pepper; garnish each bowl of soup with sour cream and dill.

Serves 4-6

Combine all ingredients, except cornstarch, water, salt, pepper, and buns, in slow cooker; cover and cook on low 6 to 8 hours.Turn heat to high and cook 10 minutes; stir into combined ingredients cornstarch and cold water, stirring 2 to 3 minutes. Stir to shred chicken; season to taste with salt and pepper. Serve in buns.

Serves 8.

*EDITOR’S NOTE: You can find cane sugar sweetened colas at specialty food stores.

Combine all ingredients in slow cooker; cover and cook on low 6 to 8 hours.

Multigrain Breakfast Cereal: make recipe as above, substituting 1⁄4 cup each whole oats and hard or soft wheat berries for 1⁄2 cup of the steel-cut oats. Toast 1⁄4 cup millet or quinoa in small skillet over medium heat; stir into cereal mixture during last hour of cooking.

Serves 4-6.

Barbara Revsine is Edible Chicago’s local cookbook expert. her personal library is always growing and her kitchen, well, it’s frequently busy as she stirs up another recipe for our readers.

1 and 1⁄2 cups all-purpose flour
1⁄4 teaspoon salt
9 tablespoons butter cut into 1⁄2 inch pieces, well chilled
1⁄3 to 1⁄2 cup ice water

Filling:

2 to 3 cups fruit (peeled sliced peaches or a combination of berries such as raspberries, blackberries or blueberries)
1 cup brown sugar
2 tablespoons honey
1 tablespoon vanilla
1 cup crème fraiche or sour cream

Place the flour for the dough in a large bowl. Add the salt and stir to combine. Add the butter and cut it into the flour with a pastry cutter or fork until the mixture becomes crumbly and the butter pieces are no larger than the size of a pea. Add 1⁄3 cup of water and bring the dough together with your hands. If the dough is still too crumbly, add the rest of the water and forma ball. Flatten the ball into a disc and chill for 10 minutes in the refrigerator.

Once it’s chilled, roll the dough into a large circle on a lightly floured surface and place on a baking sheet. Toss the fruit in the vanilla and brown sugar and place in the center of the circle. Fold the edges up over the fruit, leaving an open place in the center. Drizzle with the honey and bake in a 375 degree oven for 30 to 35 minutes. Serve with a dollop of crème fraiche, sour cream or whipped cream on top.

Summer is the perfect time for what I call “three ingredient” seasoning. Fresh tomatoes from the farmers market or your own garden require little more than olive oil, salt and pepper. this tomato tart is one of my favorites because you choose your favorite kind of tomatoes (romas, heirlooms, sweet cherry tomatoes or a combination), add your favorite cheeses and bake in a quick flaky pastry I like to call “rough puff ” pastry. The herbs release their flavor into the cheese and the tangy tomatoes and creamy cheese complete the filling in the flaky buttery crust. serve this tart as an appetizer or add a summer salad for a light lunch or dinner.

The pastry dough is a simple dough made from flour, water and butter. The same dough may also be used to create any type of rustic fruit tarts from fresh berries to peaches or apple, allowing you to use fruit from the farmers market that is at its peak. I like to add a little sugar and lemon zest to the dough when using it for a sweet tart with fruit.

TART

1 and 1⁄2 cups all purpose flour
1⁄4 teaspoon salt
9 tablespoons butter cut into 1⁄2 inch pieces, well chilled
1⁄3 to 1⁄2 cup ice water
1 cup soft cheese such as goat cheese or fresh ricotta cheese
4 oz. of a good melting cheese such as mozzarella, cheddar, or Swiss cheese
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh herbs such as basil, chives, parsley and thyme
2 cups fresh tomatoes, sliced in wedges, or oven dried tomatoes, or a combination of the two

Place the flour for the dough in a large bowl.Add the salt and stir to combine.Add the butter and cut it into the flour with a pastry cutter or fork until the mixture becomes crumbly and the butter pieces are no larger than the size of a pea. Add 1⁄3 cup of water and bring the dough together with your hands. If the dough is still too crumbly, add the rest of the water and form a ball. Flatten the ball into a disc and chill for 10 minutes in the refrigerator.

Once it’s chilled, roll the dough into a large circle on a lightly floured surface and place on a baking sheet. Add the cheese and herbs to the center and top with the tomatoes.

Fold the edges of the dough up around the tomatoes, herbs and cheese, overlapping as you go. The center will be open and the tart will have a rustic shape.

Bake in a 375 degree oven for 20 to 35 minutes until the crust is golden brown. Let cool for 10 minutes before serving.

OVEN DRIED TOMATOES

When tomato season is in full swing, buy a few pounds and make your own oven dried tomatoes as a topping for bruschetta or to preserve them for cooking throughout the winter.

Oven dried tomatoes are simple tomake and are an easy way to preserve tomatoes for the winter without the hassles of canning. Ameaty tomato such as a roma works well but I oen use a mix of different tomatoes. Choose tomatoes when they are peak of the season for the best selection and price. If you want to reduce the water content slightly but stillmaintain a juicier tomato, roast for around 4 hours and preserve in a food saver bag. This version is best for use in sauces and soups throughout the winter.

10 to 12 or more – fresh tomatoes from the farmers market, quartered.
1⁄4 cup olive oil
Kosher salt

Pre-heat the oven to 200 degrees.

Toss the tomatoes in the olive oil and salt. Place on a baking sheet in a single layer and roast in the oven for 4 hours. To make a “sun dried” style tomato, continue roasting at this low temperature for 8 hours.

Use immediately or place in a food saver bag and freeze for future use. A food saver machine, which removes the air and heat seals the packages, is a good investment if you plan to make a large amount; otherwise, freeze the oven dried tomatoes in one quart freezer bags. Save money by buying less than perfect tomatoes at the farmersmarket since you will be able to remove any small imperfections. You may need to order in advance since they may not bring these types of tomatoes to the market for sale.

Another idea is to create different flavor packets of oven dried tomatoes, such as one for salsa or one for marinara sauce, by adding herbs and garlic to the bag. For salsa, add a small piece of chipotle chili, 1/2 an ancho chili and a clove of garlic, and for marinara, add a clove of garlic and sprig of fresh rosemary.When you need a quick simple sauce or salsa, place the frozen contents of the bag in a saucepan with a little extra water and simmer. Once it’s cooked, puree and use in your favorite dish.

Note: The tomatoes in the photo were roasted for 4 hours.

PETITE MUSTARD GREENS
WITH CAPERS & SUMMER HEIRLOOM TOMATOES
SHALLOT AND DILL VINAIGRETTE

Courtesy of Chef Rey Villalobos from Table Fifty-Two

1 oz. fresh cumin seeds
1 oz. Kosher Salt
6 bunches of petit mustard greens
2 oz. Ruby Streak mustard greens
2 oz. Ruby Frill mustard greens
2 oz. GoldenWave mustard greens
2-6 oz. grouper fillets
2 tablespoons canola oil
1 teaspoon capers, drained
5 baby heirloom tomatoes, sliced

Preheat cast iron pan over medium high heat, place cumin seed into pan tossing until the seeds begin to toast, and release their aroma; this will only take a few seconds. Remove fromthe pan and let cool, take a coffee grinder, add seeds and pulse until ground. Next blend the salt and cumin together, this will hold in an airtight jar for 2-3 days.

Wash greens in cold water with ice, drain and pat dry on cloth towel. Remove large stems and discard. Hold greens in a cool area until needed.

Take the fillet and season with cumin salt on one side, (cumin has a pungent aroma and flavor, and can overpower a dish). Preheat a cast iron pan over medium high heat, add the canola oil and wait about 40-45 seconds to let the oil heat. Place grouper in a pan, and let sear for about 45 seconds, (pan should be hot enough to form a golden sear on the fish, if you feel that the pan is too hot, remove from the heat). Once the fish has a sear, carefully and gently turn fish on its other side, turn heat to medium low and let the fish finish in pan for 3 minutes, and remove from heat.

In another pan over high heat, add 1 tablespoon of Shallot-Dill vinaigrette, let the oil warm.Toss in the capers and quickly sauté then add the petit mustard greens, toss in skillet, and remove from the heat.

Place the sliced baby heirloomtomatoes around the plate, then themustard greens with capers (as a bed to rest the fish on), take the grouper and place on top of the greens. Spoon 1/2 teaspoonmore of the vinaigrette over all the components, add fresh cracked black peppercorn and serve.

Serves 4.

VINAIGRETTE:

1 oz. extra virgin olive oil
1⁄2 oz. sherry vinegar
1⁄2 oz. lemon juice (save other half for lemon zest to finish)
1⁄2 teaspoon minced shallot
Kosher salt and pepper to taste

In medium sized mixing bowl, whisk all ingredients together, taste for salt and pepper. Set aside.

SUMMERTIME SPIRITS

Death’s Door Classics

Whether you find yourself on the shores of Wisconsin’s Washington Island sipping a cocktail and watching the sunset, or realize you are just daydreaming of it, here are a few ways to chill out and toast the summer while celebrating the sustainable farming practices used to make Death’s Door vodka and gin. –EC

BEE’S KNEES

From Tami Lax of Harvest, Madison WI

2 oz. Death’s Door Gin
1 oz. honey syrup (equal parts of honey and water)
1/2 oz. fresh lemon juice

Combine ingredients in a shaker with ice. Shake, serve straight up and garnish with honeycomb.

CORPSE REVIVER #2

From Peter Vistinos of Sepia, Chicago, IL

3/4 oz. Death’s Door Gin
3/4 oz. Lillet Blonde
3/4 oz. Cointreau
3/4 oz. fresh lemon juice
Dash of Absinthe

Combine ingredients in a shaker with ice. Shake and strain into a cocktail glass. Garnish with a lemon peel.

CHICAGO STYLE VODKA COBBLER

2 oz. Death’s Door Vodka
1 oz. Lillet Blonde
1/2 oz. fresh lemon juice
Seasonal berries (blueberries or raspberries) Dry sparkling white wine

Inspired by Toby Maloney of The Violet Hour, Chicago, IL

Put all ingredients except wine into a shaker with ice. Shake vigorously and strain into a coupe glass with a single berry and a lemon zest as garnish. Top with dry sparkling wine.