Roast Mushrooms

It’s hard not to notice the expanded mushroom selection at the market these days, most of which I’ve only ever seen before on my plate in New York’s Chinatown. As exotic as they may look they couldn’t be easier to prepare, and they make a tasty side dish or appetizer.

The Hen of the Woods, Bunashimeji, and Bunapi mushrooms are small delicate varieties that grow in a dense clump. After removing from the packaging gently break them apart with your hands, toss with a little bit of olive oil and kosher salt, and spread them in a single layer in a large roasting pan or baking sheet.

Put in a 400 degree oven for twenty minutes then stir in some chopped garlic and parsley and return to the oven for another ten minutes. At one of my favorite local restaurants they take it another step and drizzle some aioli over the top before serving, it’s not necessary but a little aioli never hurt anything.

Celery Root, Apple, Carrot, and Red Cabbage Salad

Here’s a satisfyingly crunchy salad that takes advantage of the Fall harvest with local celeriac, apples, carrots, and red cabbage. Use a mandoline slicer to julienne or thinly slice 2 apples with a knife and toss in a large bowl with a tablespoon of lemon. Do the same with the celeriac, carrots, and red cabbage then add to the apples.

For the dressing whisk together some oil, apple cider vinegar, and a bit of Dijon mustard then toss with the other ingredients until well coated, salt and pepper to taste. Toasted pumpkin seeds or raisins are also a tasty addition.

Garlic Lemon and Green Olive Chicken

Nothing brings people together like food, the dinner table is where stories are shared, memories are made, and comfort given. It doesn’t matter if you’re serving pizza, pasta, or filet mignon, it’s all about spending time at the table with the people who color your life. And no other food warms you inside and out like a big pot of chicken.

Salt and pepper eight chicken thighs, skin on, bone in, then brown in a large frying pan over high heat. For best results do it in two batches so you don’t crowd the pan then set aside. Turn the heat to medium and sauté a chopped head of fennel, two lemons cut into small pieces, a quarter teaspoon of red pepper flakes, and a pint of flavorful green olives for approximately five minutes then set aside.

Next, brown 10 peeled garlic cloves for five minutes before adding two cups of chicken stock, simmer lightly until the garlic is soft enough to mash with a fork or potato masher. Layer the chicken and fennel mixture in a large soup pot, add the garlic stock and lightly simmer uncovered for 30 to 40 minutes. Salt and pepper to taste and share the warmth.

Corn Fritters

This has been one of the sweetest corn seasons I can remember and after weeks of boiled, barbequed, roast, and raw variations these fritters were a great way to change things up. Cut the corn from two cobs and set aside, then in a food processor quickly pulse two beaten eggs, a quarter cup each of flour and grated manchego cheese, and a teaspoon of kosher salt. Add the corn, two chopped scallions and half a jalapeno before pulsing a few more times.

Ten minutes before serving heat a large sauté pan over medium heat and add just enough oil to cover the bottom. Without crowding spoon the batter into the pan and cook until golden brown, about three to four minutes per side. Add more oil between batches if needed. Serve with your favorite green salsa or a dollop of sour cream with lime juice as an appetizer or side dish…or if you’re thinking brunch they’re also pretty amazing with an egg on top.

Caponata

The eggplants, tomatoes, and basil are still coming and caponata is one of the best ways to enjoy them. Cut a couple of medium eggplants into half inch cubes and sauté along with a chopped onion over medium heat for approximately 15 minutes or until the eggplant is lightly browned. Add three to four cloves of chopped garlic and cook for another five minutes.

Next, stir in three large chopped tomatoes, a few tablespoons of capers, and a generous pour of red wine vinegar…fresh corn makes a nice addition as well. Turn down the heat, cover, and simmer for another fifteen minutes before adding some chopped basil and salt and pepper to taste. Serve warm, cold, or at room temperature.

Green Beans with Anchovy Parmesan Dressing

This incredibly zesty dressing is perfect for green beans as well as lots of other vegetables. These measurements will yield about twice as much as you’ll need for one meal so you’ll have a chance to try it on something else this week.

Remove the ends of your beans and cut to the desired length before steaming or blanching for a few minutes. Remove from the heat and immediately run them under some cold water until cool all the way through.

Drain and finely chop a full tin of anchovies, or a couple teaspoons of anchovy paste, then stir together with two tablespoons of Dijon mustard and a handful of chopped parsley. Whisk in a cup of extra virgin olive oil followed by a cup of freshly grated parmesan, salt and pepper to taste. Toss with your green beans well before serving.

Penne with Swiss Chard Pancetta and Ricotta

Remove the leaves from the stems and coarsely chop a bunch of Swiss Chard, place in a shallow pot of simmering water for a couple of minutes and drain well. In a deep pan add a splash of olive oil and sauté a quarter pound of chopped pancetta or bacon until nearly crisp then set aside.

In the same pan sauté some minced garlic and shallot for a minute then stir in your cooked and drained penne along with a quarter cup of the reserved pasta water. Turn off the heat and toss evenly to coat along with a quarter cup of parmesan, a cup of ricotta, the drained chard, and salt and pepper to taste. Chili flakes are always a good option to spice things up.

Tomatillo Salsa

I had never made this spicy green salsa before but after my daughter showed me how easy it was I already can’t wait to make it again. If you don’t have a grill you could roast the tomatillos and garlic in the oven but it wouldn’t have the smoky charred flavor that made it so incredibly tasty…so grill if you can.

Husk a pound of tomatillos and grill until lightly charred along with a small peeled and halved onion, a jalapeno pepper, and two to three peeled garlic cloves. Let cool, remove the pepper stem and combine everything in a blender or food processor with a splash of olive oil, the juice from half a lime, a pinch of cumin, a small handful of cilantro, and salt to taste. You can make it smooth or chunky depending on how long you blend it, or add a half an avocado for an even creamier texture.

Melon with Chili and Lime

It’s melon season and whether you’re thinking snacks for a day on the water or a refreshing summer dessert this typical Mexican street food is just the thing. And it couldn’t be easier…just combine some cut melon, fresh lime juice, a pinch of salt, and some chili powder. Chopped cilantro is optional.

It may be September but summer isn’t over yet.

Lamb Chops with Tomatoes and Parsley

Drum roll please…peak tomato season is here! And for lovers of all things simple and easy it doesn’t get any better, like these lamb chops with tomatoes and parsley. Before you even light the grill toss your bite sized tomato chunks with a bit of parsley and plenty of kosher salt and your best extra virgin olive oil. The longer you let that sit the more tomato juice you’ll find at the bottom of your bowl. Be sure to serve your chops with some rice or grilled bread so you don’t take a chance spilling any of the luscious juices when you tip the plate to your mouth at meal’s end.

Cucumber Cocktail

Overrun with cucumbers? It’s much more fun to drink than eat them and this cocktail tastes equally refreshing with vodka, gin, or white rum. Peel and cut a couple of large cucumbers into small chunks then puree them in a food processor or with a stick blender. Line a strainer with cheese cloth or a coffee filter and drain the cucumber juice into a bowl by pressing down on the pureed solids.

Squeeze a half a lime and a tablespoon of sugar into the bowl of juice and stir until the sugar dissolves. Chill before serving. Some chopped mint would make it even more refreshing…just the thing to cool you down on a hot summer afternoon.

Asian Squid Salad

Just had my first local corn of the season and it was incredible, cut off the cob it added just the right amount of sweetness to this flavorful summer salad. Start by tossing about a pound of squid with some oil and salt then cooking it in a hot pan or on the barbecue before setting aside.

For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.

Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.