Cuisine Eric

This soup is great even without the red pepper spread.  But if you can find it (at Trader Joe's), this combination of red pepper, eggplant and garlic adds a great deal of flavor and kick to this classic soup. 3/4 cup lentils 1 lb favorite Italian sausage links, sliced 1 sweet yellow onion, sliced 2 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1 12-oz bag chopped kale 2 quarts chicken broth 1/4 cup red pepper and eggplant spread - I used Trader Joe’s Heat 2-3 cups water to boiling for the lentils.  Add lentils and simmer for bout 20-30 minutes, until just softened. Meanwhile, sauté the onions and sausage in a soup pot for about 10 minutes, until the sausage browns nicely and the onions soften and caramelize a bit.  Add the garlic and rosemary and cook another 2-3 minutes. Add the chicken broth and bring to a gentle boil.  Drain lentils when cooked just al dente - they will have a chance to cook some more in the broth.   Add the kale and the c

Put in as much broccoli as you possibly can into this delicious side dish. 2 cups broccoli cut into small pieces 1/2 cup carrot matchsticks  2 cloves garlic, minced 1 cup white rice (I used Jasmine here) 1/4 cup whole wheat orzo 1/4 cup grated Parmesan cheese toasted sesame seeds to garnish, I used brown and black Sauté the rice and orzo with a dash of canola oil in a small pot for about 5 minutes, stirring constantly.  Add 2 cups water and bring to a gentle boil.  Stir, salt lightly, cover and set to a very low heat.  Cook until the pilaf has absorbed all the water.  When cooked, spread out on a large rimmed baking sheet to allow rice mixture to dry out a bit. In the meantime, sauté the broccoli and carrot in a dash of olive oil in a skillet.  After 5 minutes, add the garlic and cook another 2-3 minutes.   Toss the pilaf and the veggies together in a large non-stick skillet.  Heat through. Add the cheese and heat through once more.  Turn pilaf int

Quickest side salad with leftover potatoes you can make.  If you wish you can omit the mayonnaise, but I think a tiny bit goes a long way for a creamy effect. 4-5 cooked fingerling potatoes, cooled to room temperature 1/4 cup frozen peas, thawed 1 cup fresh parsley leaves, coarsely chopped 1 Tbsp good real mayonnaise 1/4 cup favorite vinaigrette dressing crushed red pepper flakes Toss veggies in a medium bowl.   Add dressing and fold gently.   Serve garnished with crushed red pepper, if desired. Serves 2.

Like many subtle, sometimes overlooked things of beauty, the most humble and nondescript can become a masterpiece when superimposed on a background of rich color, flavor and action.  In so many still life paintings, for example, the background can be what captures the imagination, bringing the simple, often pedestrian foreground to an otherwise unappreciated life. So it can be with cod - an under-appreciated example of simplicity.  Here a richly flavored and spiced Diablo tomato sauce, full of action, forms a visual and flavorful contrast to soft tender, pillowy clouds of roasted fresh cod.  Simple boiled potatoes seem an appropriate sidebar accompaniment, satisfying yet stealing no thunder from the top-billed act. 1 sweet yellow onion, sliced 2 cloves garlic, minced 1 15-oz can petite diced tomatoes, drained, liquid reserved 1/4 tsp crushed red pepper flakes, or to taste 4 cups fresh baby spinach leaves Juice  and rind of 1/2 lemon 1-1/4 lb Cod fillets Preh

I always aim to cook more salmon than we can possibly eat for one meal.  This way I have cold salmon leftover to use on a chef salad.  This is one of my favorite lunches. 1/2 lb cold leftover salmon, roasted, grilled or poached, cut into 2 portions 2-3 cups favorite lettuce greens (I used iceberg here) 2 cups cooked green beans, drained and chilled 1 cup carrot matchsticks 1/2 cup shredded purple cabbage 1/4 cup favorite vinaigrette dressing, or to taste Horseradish Tartar: 3 Tbsp Greek yogurt 1 Tbs good real mayonnaise 1 tsp India relish 1 Tbsp hot prepared horseradish 1/8 tsp cayenne pepper, or to taste Distribute the leafy greens on two plates.  Likewise, distribute the green beans, carrot and cabbage on top of the greens.  Lightly dress with vinaigrette. Top each bed with a salmon portion and garnish with a dollop of tartar sauce.  Pass remaining sauce on the side. Serves 2.

Who says tofu is bland?  Not so - it is a clean canvas and you just need to learn how to flavor it.  Browning tofu along with aromatic spices creates flavorful cubes, here drenched in a rich coconut cream.  Augmented by the deep umami of mushroom, and contrasted with smokey roasted asparagus, the counterpoint of fresh coriander, and the tang of lime, this dish is a satsfying, rewarding vegetarian feast. 8 oz fresh mushrooms, sliced 1 brick extra firm tofu 1 tsp powdered cumin 1 tsp ground coriander 1 tsp ground cardamom 1 tsp ground turmeric 1/2 tsp crushed red pepper flakes 2 cloves garlic, minced 1 tsp minced or grated fresh ginger 1 can coconut milk 1 bunch asparagus palmful fresh coriander leaves 1 lime, quartered Preheat oven to 450.   Toss the mushrooms into a non-stick skillet and heat to high.  Cook mushrooms until they release what water they will and brown up a bit.  Remove mushrooms to a bowl. Add a dash of olive oil to the same

Leftover steak?  Toss with some noodles and whatever veggies you have on hand to make a great quick Asian-flavored meal. 1 quart beef broth 2 Tbsp soy sauce 1 Tbsp sesame oil 6 oz Asian buckwheat noodles 1/2 lb leftover cooked steak, thinly sliced 1 yellow squash, cut into half moons 2 cups fresh baby spinach leaves 1 cup matchstick carrots fresh basil leaves 2 green onions, sliced Favorite hot sauce, to taste toasted sesame seeds Bring broth to a boil in a medium pot.  Add the soy sauce and sesame oil.   Add noodles and cook just until nearing al dente.   Add the steak, squash, spinach and carrots and heat through. Transfer noodles to bowls.  Garnish with basil, green onions, hot sauce and sesame seeds. Serves 2-3.

Nuts, seeds and cheese make this quick, fresh vegetarian dish a satisfying meal. 3 cups fresh baby spinach leaves 3 plum tomatoes, sliced 1/3 cup chopped walnuts 2 Tbsp pumpkin seeds 1/3 cup blue cheese, crumbled balsamic vinegar extra virgin olive oil Arrange the spinach and tomatoes on two large plates.  Top with nuts, seeds and cheese.  Lightly dress with oil and vinegar.  Season lightly with salt and freshly ground black pepper. Serves 2. Cook's Note:  You can use your favorite dressing instead of balsamic and olive oil.

This salad is easy to prepare and is a real crowd pleaser.   1 14-oz package medium width Thai rice noodles Sauce: 1/2 cup Thai sweet chili sauce 2 Tbsp seasoned rice vinegar 1 Tbsp fish sauce juice of 1 lime 1 Tbsp sesame oil 2 cloves garlic, finely minced through a press 1 cup purple cabbage, shredded 1 cup green cabbage, shredded 1 red pepper, thinly sliced 1 small English cucumber, diced 1 lb baby shrimp, shelled and cooked 3 green onions, sliced 1/2 cup peanuts, chopped 2 limes cut into thick wedges Cook noodles according to package directions, rinse with cold water and then drain well. Whisk together the sauce ingredients in a large bowl and toss with the noodles.   Fold in the cabbage, pepper and cucumber.  Top with the shrimp, peanuts, green onion and lime. Serves 8.

Grilling doesn't get much easier than this - grill your broccoli along with your steak.  Or fish.  Or chicken. 2 New York Strip Steaks 1/2 tsp ground coriander 1 large head broccoli, cut into large spears 2 cloves garlic, minced 1/2 tsp crushed red pepper flakes, or to taste Heat grill to high.  Season the steaks generously with salt, pepper and coriander on both sides.  Allow steaks to sit, and come to room temperature. Meanwhile, toss broccoli spears in a large bowl with a dash of olive oil, salt and black pepper, red pepper flakes and the garlic. Place steaks and broccoli on grill.   Allow steaks to brown on one side and form nice grill marks.  Turn and cook on second side just until steaks are medium rare.  Turn broccoli several times and cook until browned and a bit charred, but still crisp-tender. Remove steaks and broccoli to a large cutting board.  Allow steaks to rest 5 minutes.  Slice and serve with broccoli. Serves 2-3.

A nice piece of fish cooked quickly in a bit of cream makes a sumptuous dish in no time. 2 Tbsp olive oil 3 doz grape tomatoes, sliced in half lengthwise, about 1 to 1-/1/2 cup 1 shallot, minced 2 cloves garlic, minced 1 cup heavy cream 1 Tbsp capers, drained 1 lb fresh haddock fillet, cut into 4 portions 1 green onion, sliced 1 Tbsp fresh parsley, minced Heat oil in a large skillet and sizzle the tomatoes over high heat for about 3-5 minutes.  Remove with a slotted spoon to a plate and add the shallot and garlic to the skillet.  Add a dash more oil if necessary.  Sauté the aromatics for about 3-4 minutes.  Add the cream to the pan.  Nestle the cod and tomatoes into the cream.  Bring to a gentle boil. Add the capers and chives.   Cover and cook about 5 minutes, shaking pan occasionally.  Remove cover and cook another 2-3 minutes until the cream sauce is slightly thicker and the fish is just cooked through.  Serve fish generously with sauce

Roasting cauliflower is quick and simple way to add a ton of flavor.  Add some curry or your favorite spice mix and you're good to go. 1 head cauliflower, cut into flowerets 1/4 tsp Pimenton, smokey Spanish paprika 1/4 tsp ground coriander 1 Tbsp black toasted sesame seeds 1/2 tsp crushed red pepper flakes, or to taste 1/4 cup golden raisins dash kosher salt and freshly ground pepper, to taste 2 Tbsp olive oil Preheat oven to 425F.  Toss everything together in a large bowl.   Then spread everything out on a rimmed roasting pan, in a single layer. Roast about 30 minutes, turning about halfway through, until cauliflower is nicely browned but still a bit crunchy. If desired, top with a garnish of grape tomatoes, purple onion and cilantro.  Serves 4-6.

Pick up a quick flatbread at the market and do a fast pizza appetizer or a fast dinner. 1 round lavache flatbread 1/2 cup favorite spinach dip 12 grape tomatoes, sliced in half 6 Calamatta olives, sliced in half 2 Tbsp diced pancetta 1/8 lb Pepper Jack cheese, sliced 1/8 lb mozzarella cheese, sliced 2 Tbsp grated Parmesan cheese handful fresh basil leaves Preheat oven to 450F.  Spread spinach dip about the flatbread.   Top withs cheese, tomatoes and olives.   Bake for about 10 minutes, or until cheese is melted and bubbly.  Garnish with basil.  Slice and serve. Makes 1 pizza. Cook’s Note:   You could use pesto or any number of spreads such as eggplant spread or other wonderful treats (see Trader Joe’s for lots of options) - don’t limit yourself to the spinach dip.

I always make more potatoes than we can eat in a single meal - frittatas and/or potato salads are always a quick meal the next day. About 2 cups cooked potatoes, diced 1/2 sweet yellow onion, diced 1 jalapeño pepper (or to taste), minced 2 tsp fresh thyme leaves, chopped 1 tsp fresh sage leaves, chopped 2 fresh ripe tomatoes, diced 2 green onions, sliced 1/4 cup grated Parmesan cheese 8 eggs 1/4 cup milk Preheat oven to 375F.  Sauté the potatoes in an oven-going non-stick skillet with the onion, jalapeño, thyme and sage, until the onion softens and the potatoes begin to brown, about 8-10 minutes. Whisk together the eggs with the milk and season with salt and pepper to taste.  Add the tomatoes, green onion and cheese to the potatoes and pour over the eggs.   Allow to cook until the edges begin to firm up - about 5 minutes. Place skillet in hot oven and cook until the eggs are set through, about 15-20 minutes. Slide frittata onto a cutting board