Cuisine Eric

This is a delicious vegetarian casserole with fresh summer vegetables and herbs. The fresh herbs and veggies flavor the tofu beautifully.  Celebrate the bounty of summer! 1 eggplant, sliced horizontally 2 yellow squash or zucchini, sliced horizontally 1 jar favorite chunky tomato sauce 2-3 sheets no-boil lasagna noodles 2 cups grated cheddar or Jalsburg (or other favorite meltable) cheese 1 brick extra firm tofu, sliced 1 large beefsteak tomato, sliced palmful fresh basil leaves Panko bread crumb topping: 2 Tbsp panko crumbs 1 clove garlic, finely minced palmful fresh herbs 1 Tbsp olive oil 1 Tbsp grated Parmesan cheese Heat grill to high.  Spray eggplant and squash with a dash canola oil. Grill until brown, about 3-5 minutes on each side.   Set aside. Meanwhile lay tofu slices between paper towels and cover with a cutting board to remove water from tofu. Preheat oven to 400F.  Place tomato sauce into base of an oiled 13x9-i

Grilling boneless leg of lamb, marinated with fresh herbs and garlic is always a hit. I'm grilling more and more of my veggies as well - while you're at it, use up the whole grill! 3 lb boneless leg of lamb, split Herb Mint Marinade: 8 fresh sage leaves 3 sprigs fresh mint palmful fresh rosemary palmful fresh thyme palmful fresh curry leaves (see note - optional) 3 cloves garlic 1/2 tsp salt freshly ground black pepper 1/3 tsp crushed red pepper flakes 1/4 cup seasoned rice vinegar 1/2 cup olive oil Raita: 1/2 cup finely chopped matchstick carrot 1/4 cup finely chopped red cabbage 2 green onions, finely sliced 1/2 Tbsp juice of fresh lime 2 cups Greek yogurt 2 crowns broccoli, cut into large pieces, big enough to grill Broccoli seasoning: 1/4 cup Trader Joe’s Aminos, or soy sauce 1 clove garlic, finely minced 1/2 inch fresh ginger, peeled and finely minced 1 Tbsp canola oil Place marinade ingredients up to c

Pounding chicken breasts to a thin cutlet allows them to cook quickly without drying them out. 1 Tbsp butter plus 1 Tbsp olive oil 2 skinless, boneless chicken breasts, pounded to about 1/2-inch thick 1 can mushroom slices, drained 1 cup cream 1/4 cup brandy 1/2 lb spaghetti crushed red pepper and fresh parsley for garnish Bring a pot of water to the boil for the spaghetti.  Salt generously. Cook pasta until al dente.  When ready, reserve a cup of cooking water and drain pasta. Meanwhile, heat butter and oil in a large non-stick skillet.  Add chicken and brown both sides, about 3 minutes each.   Add mushrooms and brandy and bring to a boil.   Remove chicken to a cutting board and allow to rest.  Add cream to mushroom mixture and bring to a gentle boil.   Reduce until you get a creamy consistency, stirring often. Add pasta to cream sauce and toss well.   Add a dash of cooking water if necessary to have a creamy sauce.  Turn pasta onto a s

This is a great side dish or a base for a robust chef salad. Massaging the kale with your fingers is critical to getting a soft playable leaf. 4-5 cups chopped kale 1 butternut squash, peeled and diced, about 3 cups toasted sesame seeds for garnish Dressing: 1 tsp mustard 2 Tbsp fresh lemon juice 3 Tbsp olive oil dash salt freshly ground black pepper Preheat oven to 425F.  Toss the squash together with a dash of olive oil, salt and pepper to taste in a large bowl.  Turn out onto a rimmed roasting sheet. Roast squash for a bout 30 minutes turning once, until browned and cooked through. Allow to cool to room temperature. Meanwhile, whisk together the dressing in a small bowl. Toss the kale and dressing together in a large bowl.  Massage the kale leaves with your fingers to soften the leaves.  This is an important step. Toss the squash with the kale and turn into a serving bowl.  Garnish with sesame seeds.

I was inspired by friends in the bay area of San Francisco who had me over to make falafel. They went to the back yard to pick a lemon fresh from the tree! Marc picked one for me and I flew it all the way back east the next day to make my very own tahini sauce.  It was the best I had made yet! 1 lb dried chickpeas Falafel mix: palmful fresh parsley leaves palmful fresh cilantro leaves 4 cloves garlic, quartered 1 tsp baking powder 1 Tbsp flour 2 Tbsp coarse corn meal or flour 1 tsp ground coriander 1 tsp ground cumin (or chili powder) 1/2 tsp ground cardamom (optional) Mint Tahini Sauce: 1 clove garlic 2 Tbsp fresh mint leaves 1 Tbsp fresh chives 1/3 cup tahini 1/3 cup plain Greek yogurt juice of I fresh lemon 1/4 tsp salt Dash ground cayenne pepper 1/4 cup water (as needed) Peanut oil Soak the beans in water that covers them by 2-3 inches, mixed with a rounded tablespoon kosher salt, all day, or overnight in the refrigerator

Blueberries and beets not only offer healthful antioxidants, they provide a sweet counter-note to the tang of the wasabi dressing. Cucumber and radish offer a crisp crunch to the cool, soft and rich shrimp. Wasabi Mustard Dressing: 2 tsp Dijon mustard 2 tsp wasabi paste 2 Tbsp unseasoned rice vinegar 1/4 cup olive oil 2 Tbsp sour cream dash salt and pepper to taste 3 cups shredded cabbage 1-1/2 cups matchstick carrots 12 cooked peeled shrimp, cooled 1/3 cup fresh blueberries 1 dozen grape tomatoes, sliced lengthwise 1 large cooked beet, halved and cut into wedges 2 fresh ripe radishes, thinly sliced Fresh lime wedges Whisk together the ingredients for the dressing in a small bowl. Distribute cabbage and carrots between 2 large plates as a bed for the salad.  Assemble salad, distributing remaining ingredients evenly between the two plates.  Dress lightly with wasabi mustard dressing. Garnish with fresh lime wedges.  Serves 2.

This is a direct inspiration from Mark Bittman of the New Your Times, and a perfect salad for the heat of summer. 4 cups watermelon, cubed 1/2 purple Bermuda onion, sliced 1/2 English cucumber, diced palmful fresh mint leaves, coarsely chopped 1 fresh ripe beefsteak tomato, diced 1/2 cup pitted kalamata olives 1/4 cup small sweet pickled peppers 1/4 tsp crushed red pepper flakes 2 Tbsp red wine vinegar 2 Tbsp olive oil 1/2 cup crumbled feta cheese Combine salad ingredients except cheese in a serving bowl.  Top gently with oil and vinegar.  Top with cheese. Serves 4.