July Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in July.)

The zucchini plants in my backyard are full of blossoms, so soon I will be able to eat squash for breakfast, lunch, and dinner 7 days a week! My favorite way to prepare zucchini is on the grill. As in roasting, grilling vegetables requires little fat, making it heart-healthy, and brings out the vegetable's inherent sweetness.

Whether you are using summer squash, sweet potatoes, onions, corn, eggplant, peppers, or new potatoes, there are a few rules of thumb:

1. Cut the vegetable so that it can be placed along the grates of your grill without falling into the fire. For skinny vegetables like zucchini or sweet potatoes, cut them into long spears. For round vegetables like onions or eggplant, use thick discs. (A skewer through the side of the onion slices will help keep it from falling through the grates) Whatever shape you use, make sure the pieces are thick, ½ to ¾ of an inch.


2. Lightly brush the cut side of the vegetable with olive oil. You can season the oil with salt and pepper, garlic, rosemary, or any dried herb, but plain olive oil works great on its own.


3. For corn, peel all but the innermost, transparent layer of the husk off. Trim the silk off the end of the corn. There is no need to oil the husk or wrap it in foil (which will steam the corn instead of cooking it with direct heat)


4. Use a medium-hot fire. The density of the vegetable will determine the length of time they will need to cook. Potatoes and onions will take the longest (10-12 minutes, turning once) while zucchini or peppers are a bit quicker (8-10 minutes, turning once). Corn also takes 10-12 minutes, but it needs to be turned every 1-2 minutes.

So the next time you are firing up the grill for some Carne Asada, Grilled Blackened Salmon, or Raspberry BBQ chicken, fix your sides at the same time, on the same grill!

June Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in June.)


Summer is the time for grilled meats, cool drinks, and picnics. What picnic is complete without a potato salad? Try this twist on the summertime tradition by using sweet potatoes in place of the traditional russet or red potatoes. Sweet potatoes are full of fiber, complex carbohydrates, protein, vitamins A (in the form of beta carotene) and C, iron, and calcium. Besides, they are naturally sweet and taste great. This salad will work well with any of our grilled entrees.

Sweet Potato Salad

4 large sweet potatoes, diced into 1/2 inch cubes
3 green onions, cut into 1/4 inch slices
1/2 cup olive oil
2 tablespoons Dijon mustard
3/4 cup cider vinegar
2 teaspoons honey
Salt and pepper
1/4 cup coarsely chopped flat-leaf parsley

Bring water to boil in a large pot. Add sweet potatoes and 1 teaspoon salt and cook until potatoes are tender but still offer considerable resistance when pierced with fork, about 8 minutes. Drain, rinse with cold water, drain again, and set aside. In a large bowl, whisk together olive oil, the mustard, vinegar, and honey. Season with salt and pepper, to taste. Add potatoes, green onions, and parsley and toss until potatoes are well coated. Serve at room temperature or chilled.

May Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. For May, it is not a recipe, but a technique. You can find all of the recipes from that newsletter by clicking on the Recipe label.)

Grilling 101

May is a great time of year to get the grill out, clean it up, and get a fire going. A number of the entrees on our May menu can be grilled, so here are a few things to remember to get the best results.

1. Your heat source. Whether you are using a gas grill or charcoal, you will want to have one part of the grill hot and another part of the grill medium hot. After preheating the grill (for at least 15 minutes on a gas grill and 30 minutes with charcoal), hold your hand about 5 inches above the grill and count how long you can comfortably hold it there. If it's only 2 seconds, you have a hot grill. If it's 3-4 seconds, then you have a medium hot grill.


2. Your grill grates. Clean grates will keep last night's meal from flavoring tonight's, and will keep your food from sticking. After preheating the grill, scrape all of the residue off the grates with a metal grill brush. Then oil the grates with vegetable oil. Using tongs, dip a wad of paper towels into a small bowl of oil, then rub the paper towels over the hot grates (wait until the towels stop dripping - you don't want oil to drip right into the fire!) Oil the grates immediately before adding the food.


3. Your food. Start your chops, chicken, or steak over the hottest part of the fire. After 2-3 minutes, depending on the thickness of the meat, flip it (you want to see grill marks, and the meat should release from the grates. If it sticks, wait another 60 seconds and try again) using tongs. A spatula works too, but avoid using a fork. You want to keep all of the delicious juices inside the meat, not dripping into the fire. Give the second side about the same amount of time, then flip it once more, moving the meat to the cooler part of the grill. (If at any time while the meat is on the hot part of the fire there are flare-ups, you should move the meat to the cooler side of the grill) If you rotate the meat about 60 degree, you will end up with nice diamond shaped grill marks. Again, give the first side another 2-3 minutes, and then flip it a final time.


4. When is it done? The only way to be sure is with an instant read thermometer. Pick up the meat with your tongs and insert the thermometer through the side of the meat until most of the shaft in is the meat (unless you have an electronic thermometer - then you want the tip to be in the center of the piece of meat) Check the label on your entree to see the minimum temperature required for your entree. Because grills have hot spots and drafts, you need to check each chop or chicken breast - don't assume that they will all be done at exactly the same time.


5. Enjoy!

April Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in April. You can find all of the recipes from that newsletter by clicking on the Recipe label.)

April is the beginning of asparagus season. One of the keys to serving great asparagus is knowing how to choose the best bunch. When you are browsing in the store or the farmer’s market, the first thing to look at is the tips of the asparagus. The leaves should be tight to the stalks and not showing any signs of wilting or drying out.

Next, look at the size of the stalks. I prefer them to be thin, about the diameter of a pencil. If they are thicker than that, you will need to get rid of the woody end. That’s easy, hold the middle of the stalk in one hand and the very end of the woody end in the other, and break it. The stalk will break at just the right place for each piece.

While steaming is the traditional method of preparing asparagus, I prefer using high, dry heat. The best source of that heat is from your grill, but using the broiler or roasting in a hot oven also works. The high heat caramelizes some of the sugars, which always results in more complex flavors in any food. All you need to do is coat the asparagus with olive oil, put them on the grill and turn frequently, cook until the stalks have browned, and top with fresh lemon juice, salt, and pepper right before serving.

March Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in March.)

Our March menu has a Southwestern flavor, so my monthly recipe is for a Roasted Corn and Black Bean Salad. Go ahead and cook the corn enough that it turns light brown and the smell reminds you of popcorn popping. This tells you that the starches in the corn are caramelizing and it will bring out a nice nutty flavor. Feel free to improvise; add some garlic, fresh cilantro, ground coriander, or even mango! The salad taste great at room temperature, but it is also good when it sits in the refrigerator a few hours (or overnight) for the flavors to meld.

2 t. oil
16 oz bag of frozen corn
1 can black beans, drained and rinsed
1/4 cup red onion, chopped
2 T. lime juice
1 10oz can of Rotel tomatoes (diced tomatoes and green chilies), drained
¼ t. ground cumin
¼ t. salt

Heat oil in non-stick skillet over medium high heat. Add corn and cook, stirring occasionally, until browned (8 min).
Transfer corn mixture to a large bowl. Stir in beans, onion, Rotel, lime juice, cumin, and salt.

February Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in February.)

Store bought salad dressing is fine, but when it is so easy to make vinaigrette with ingredients you likely already have in your kitchen, why not do it yourself? There are three parts to vinaigrette; the oil, the acid, and the seasonings. Process any firm items first in your food processor, and then add the liquids and herbs.

Oil: I like to use heart-healthy olive oil (no need for super expensive extra-virgin olive oil - save that for a use when the flavor of the oil is featured) but any vegetable oil works. A dash of nut oil (walnut, sesame, etc.) can add some depth to the flavor. Olive oil can solidify when it's refrigerated, so be sure to take your vinaigrette out of the fridge 10-15 minutes before dinner (10-15 seconds in a microwave can also do the trick) a quick shake or stir before serving and you will be ready.

Acid: Vinegar will be the main acid (balsamic, cider, red or white wine, sherry, or whatever vinegar you have on hand) Replacing a portion of the vinegar with lemon or other citrus juice is wonderful.

Seasonings: Let your imagination run wild. Some suggestions; salt, pepper, fresh garlic, nuts (I always keep a bag of pecans, walnuts, or almonds in my freezer so that it's easy to pull out 3-4 at a time without worrying about them going rancid), any fresh herbs you have in the fridge, sun dried tomatoes, Dijon or brown mustard, prepared pesto, Romano or Parmesan cheese, etc.

Here's an example the proportions I typically use:
In a food processor, pulse 1/2 a clove of garlic with three or four almonds until the puree is a uniform consistency.

Then add
1 cup of olive oil,
1/4 cup of red wine vinegar,
1/4 cup of balsamic vinegar,
1/4 cup of lemon juice,
A hand full of fresh parsley,
2 tsp of Dijon Mustard, and
A dash of salt and pepper.

Process the vinaigrette until it has a uniform consistency, and then keep going for about 20 additional seconds to ensure that it is emulsified and will not separate. Then taste it. If it's too tart, add 1/2 tsp of sugar. Adjust any other seasonings to your taste.

January Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in January.)

This month's recipe is quick, healthy, and can be made ahead. The citrus juices give the salad a bright flavor. This would be especially good with the Imperial Orange Chicken, the Tilapia in Tomato Ginger Sauce, the Chicken Piccata, or the Moroccan Chicken.

2 cloves garlic
1/2 bunch of fresh parsley, stems removed (if using dried parsley, 1 tsp)
1 lb. carrots, peeled and chopped into 2 inch pieces
2 tablespoons lemon juice
2 tablespoons orange juice
4 tablespoons extra-virgin olive oil
½ teaspoon salt
Dash of pepper

Place the garlic and the parsley in a food processor equipped with a steel blade, and chop. Add the rest of the ingredients and pulse until the carrots are well chopped but not pureed. Adjust the seasonings and serve chilled or at room temperature.

December Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in December.)

Roasting vegetables has been trendy for the past several years. Any root vegetable (carrots, parsnips, beets, turnips, yams, etc.) as well other firm veggies (my favorite is brussel sprouts!) work great. Roasting adds very little fat, requires little prep work, and brings out the sweetness in any vegetable.

Many of our entrees bake at 350-400° for around 45 minutes, which is perfect for roasting vegetables. Simply toss bite-sized pieces of your chosen veggie, or a combination of veggies, with a little olive oil, salt, and pepper. If you want to get fancy, add some fresh rosemary or other dried herbs, but your veggies will have enough flavor on their own. Place them in a single layer on a pan and put them in the oven at the same time as your entree.

For entrees with a shorter cooking time, you can either start roasting the veggies before putting your entree in the oven or simply cut the vegetables into smaller pieces. Stir once or twice and roast until you can see the vegetables starting to get crisp and caramelize.