BON JOUR TO THE SOUTHWEST

As a side dish, over pasta, or on top of a bed of greens.

Ingredients...

Scallops
Shallots
Red Peppers
White Wine
Garlic
Salt & Pepper

Sauteed shallots (cut into quarters), thinly sliced red bell peppers and garlic in a pan with a nice amount of butter. Next, let sit for awhile on a medium heat so it can stew and then add the scallops. Squeeze fresh lemon into the pan and add about 1/4 cup of white wine. Salt and Pepper for seasoning.

TODAY'S AFTERNOON SALAD ON A WARM DAY

Very quick, very simple...

Ingredients...

Asparagus
Cucumber
Red Pepper
Red Cabbage
Pine Nuts
Olive Oil
Salt & Pepper

First, I grilled up some asparagus, smothered in olive oil and salt and pepper. Placed in the oven at 400 degrees.

I shredded red cabbage, sliced up cucumber into triangles and red pepper into squares. I threw some pine nuts in a pan and set on high heat, occasionally flipping, shifting and tossing around for an even roast.

Once asparagus is done, let it sit out for awhile so it cools down. Once it is ready, you are free to chop into whatever shape you like. All ingredients into a bowl and mix together with your hands. You will not need any additional olive oil for a dressing, the oil from the asparagus provides the perfect amount.

This was a nice salad for a day like today- 86 degrees.

BANANA ALMOND & BUFFALO MOZZARELLA EMPANADAS WITH HUCKLEBERRY SYRUP

The first and only time I had banana mozzarella empanadas was in Southern Mexico. They were the creamiest and dreamiest in all of the Yucatan! These little nibs that I whipped out the other night from left over dough and bananas going bad were tasty. But, keep in mind this recipe is in dire need to be perfected. Good start though, good start...

Makes 6

Ingredients...

THE DOUGH

1 Packet of Yeast
1 Egg
Flour
Honey
Sugar
Salt

THE FILLING

3 Bananas
Sliced Raw Almonds
Condensed Milk
1 Egg
Honey
Sugar

THE DOUGH

In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.

In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.

When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen.


THE FILLING

In a bowl slice up 3 bananas. Melt 1 tablespoon of condensed milk and 1 tablespoon of honey together. Pour into the the bananas and add 2 tablespoons of sugar. Add about 1/4 cup of sliced raw almonds and mix well. Slice 12 pieces of buffalo mozzarella and set aside.

MAKING THE EMPANADAS

Preheat oven to 375 degrees. Grab a handful of dough and make into a ball. Start to flatten out that ball by either using your hands and fingertips or a rolling pin. Place one slice of cheese on one side of the circle top with filling (about 2 heaping tablespoons) and cover with a second slice of cheese and seal. You may need to use some water to seal the ends. Place on sheet pan.

When you are done, cover evenly with sprinkled flour and slice 3 slits on top. Place in oven for 10 minutes. Before your ten minutes is up whip up one egg and a tablespoon of sugar. Take empanadas out and baste the tops with your egg and sugar mixture. Put back into the oven for another 5 to 10 minutes or until the are golden brown.

I just happen to have some huckleberry syrup. Drizzled on top, it was pretty divine.

HOME FOR LUNCH WITH A QUICK VEGETABLE BURGER

Recipe for 1 quick vegetable burger.

Ingredients...

Spinach
Red Cabbage
White Onion
1 Carrot
1 Roma
1/2 of a Small Italian Eggplant
1 Egg
1/2 of an Avocado
Flour
Olive Oil
Salt & Pepper

Side of Mayonnaise (my favorite)

Quick lunch, really. Get out a small mixing bowl and being to cut up some spinach and red cabbage (small handful size). Same with the Roma tomato (try to do away with the insides and seeds), Italian eggplant and a little white onion. Cut/chop as finely as you can. Take a peeler and peel away your carrot. Crack open your egg into the mix and add your desired amount of salt and pepper.

Mix well, use your hands, making sure you smother that egg into every crack and crevice. Have some flour on the side, you don't need much. Now, shape into a patty. Heavenly flour both sides so it keeps its patty form. Set aside.

A little heavy on the olive oil, in a pan, on high. When oil is hot enough, place vegetable patty in and cover. Lower the heat to medium and flip when bottom is crispy golden brown.

Top with some slices of avocado (salt on top) and mayonnaise on the side for dipping, or whatever it is you may prefer.... Ketchup, mustard...

This is such an easy thing to make. You can pre make this mixture and leave in the fridge over night or you can fry up patties and freeze for a later time.


Also, very nicely color coordinated vegetable combination. Could use a little yellow, maybe summer squash next time.

NAIM AMOR'S BOWL OF MASHED POTATOES

I whipped up this little dish a half an hour before I left for Naim's BBQ.

Ingredients...

4 Red Potatoes
2 Big Yukon gold Potatoes
8 Strips of Bacon
5 White Mushrooms
Cream Cheese
White Wine
Butter
Salt & Pepper

For mashed potatoes in a flash, chop up your potatoes in small cubes. Get a large pot and fill with water. Once it reaches a boil, drop in the potato cubes. Cover and let cook on high for about 15 minutes.

While your potatoes are cooking you are free to start frying up some bacon. I prefer my bacon to be slightly more on the crispy side. You can also start chopping up the mushrooms and garlic.

Once you have the mushrooms and garlic chopped, in a small pan on high heat, melt a large cube of butter and once melted you are ready for the mushrooms and garlic to sauteed. When they are done, dump into your potatoes along with the extra butter.

Next add about 2 tablespoons of cream cheese and mix well with a wooden spatula. Chop bacon however you like (chunky or not so chunky), a half a cup of any white wine, Mix hard and well. Desired amount of salt and pepper and you are ready for the BBQ!

ASIAN FEEL CHICKEN & RICE NOODLE WITH PEANUT SOUP & FRIED ROMA TOMATOES

When it comes to soup, I believe there is no need for measurement. I surprisingly ended up with quite a bit of soup left over. Soup is the only kind of left over I will actually eat and it is usually better the next day.

Ingredients...

1/2 of a Left Over Rotisserie Chicken from Maynard's Market
Red Cabbage
Red Onion
Rice Noodles
Peanut Butter
Peanuts
Sesame Oil
Salt and Pepper

3 Roma Tomatoes
Paper Bag of Flour
Salt and Pepper

Fill a large stock pot with water- wait for the boil. I picked off the bones from the rest of my chicken that was left over from a few days ago. Drop in boiling water. Along with the bones. Next, Toss in your red cabbage and a large handful of peanuts. About 2 tablespoons of sesame oil and a dash of garlic powder (of course fresh garlic would be key but I was feeling lazy). Then I added the peanut butter, about 2 heaping spoonfulls (use a wooden spoon) and some red onion.
Don't forget your desired amount of salt and pepper and let simmer on the stove for 15 minutes or 5 hours...

Regardless, when you are ready to eat within the next 25 minutes, you will get a small frying pan out, fill with hot olive oil and turn up high. Start slicing your roma's, the thicker the better; I have come to find out. Take a small paper bag and fill with about a cup of flour and salt and pepper, take your slices and drop them in the bag. Shake until each slice is evenly floured.

At this point your oil should be hot enough and you are free to throw in a batch of floured tomatoes and cover. TIME FOR NOODLES. These noodles cook fast so make sure it is the last thing you add to your soup. The soup and the fried roma's were done pretty much at the exact same time (which is always nice).

Last thing: Don't forget to take out the chicken bones from the soup before serving.

CHILEAN SEA BASS & PORTABLLA BOWLS FILLED WITH MASCAPONE CREAMED CORN WITH AVOCADO & CRISPY PARMESAN ALONG WITH FLUFFY MILKY MASHED POTATOES

30 to 45 minutes of cooking, only because of the potatoes. Serves 2.

Ingredients...

1/2 Lb of Chilean Sea Bass
4 Yukon Gold Potatoes
2 Large Portabella Mushrooms
2 Cobs of Corn
1 Avocado
2 Tablespoons of shredded Parmesan
2 Tablespoon of Mascapone
1 Meyer Lemon
Olive Oil
Milk
Butter
Garlic
Salt & Pepper

Preheat oven to 350 degrees. Fill 2 somewhat large pots with water and wait for them to boil. While you are waiting for them to boil, chop up 3 or 4 cloves of garlic. Next, get a nice big piece of aluminum foil and drizzle olive oil and squeeze half of a Meyer lemon in the middle. Take half of your chopped garlic and create a bed for your fish. Place the fish down on the bed and do the same to the top. Wrap completely in the foil and set aside.

Once the water has boiled in both pots throw in the potatoes in one and the 2 cobs of corn in the other. Corn should take about 15 (if that) minutes to cook. When done, strip the cobs of their kernels and place in a bowl. Add your 2 tablespoons of mascapone, some salt, and mix well. Take your portabellas and dig a bit of the center out to make room for your corn. Place spoon fulls of the corn inside your portabella bowls and a half of an avocado and topped with a tablespoon of shredded Parmesan for each one.

You can now put the Chilean Bass and your portabellas in the oven at the same time! It only took about 20 minutes for the fish to cook and it came out perfectly. Once the potatoes are ready for mashing, drain the water of course and add as much butter as you like (more the better). Start mashing and add a cup of milk along with your desired amount of salt and pepper. Fluffy and Classic.

MY FAVORITE VEGETABLE SANDWICH

Easy and healthy. You should be eating this everyday.

Ingredients...

2 Slices of Whole Wheat Bread
1/2 of an Avocado
Tablespoon of cream cheese
Red Onion
Tomato
Cucumber
Spinach
Sea salt

No one really needs guidance in making a sandwich but this is the best way:

Lightly toast your 2 slices of bread. We will start from the bottom and build up.
1. Toast
2. Avocado
3. Sprinkled Sea Salt (because salt is the best thing on avocado)
4. Tomato (because salt is very good on tomato as well)
5. Cucumber
6. Red Onion

Set aside.

7. Toast
8. Cream Cheese
9. Spinach (it sticks nicely to the cream cheese)

And now marry 1-6 and 7-9 and you have the perfect vegetable sandwich for your mid- afternoon lunch.