Cuisine Eric

Here is a quick refreshing cool summer salad, rich with shrimp and fresh with crispy shredded cabbage. It will nourish a lunch or light dinner without heating up the joint. Sauce: 1 rounded Tbsp mayonnaise 1 rounded Tbsp full fat Greek yogurt 1 Tbsp olive oil 1 Tbsp red wine (or rice) vinegar 1 Tbsp fresh dill, minced 1 Tbsp fresh cilantro, minced 1 clove garlic, minced through a press 1/2 lb cooked shrimp, cut into thirds 2 cups cooked rice, cooled to room temperature (about 3/4 - 1 cup dry rice cooked) 1 cup finely shredded green cabbage 1 cup finely shredded purple cabbage Whisk the sauce ingredients together in a medium bowl. Add the shrimp and allow to marinate for a half hour or so. Add the rice to the shrimp mixture and mix well.   Allow to sit at room temperature for 10-15 minutes. Distribute shredded cabbage evenly in two serving bowls. Top with half of the shrimp mixture, each. Garnish with fresh cilantro or parsley. Serve at room temperature. Serves 2. Cook’s Note: If using

A clafoutis is a custardy egg-based dish that is often made sweet with fruit.  This clafoutis inspired by Melissa Clark, is savory. Almost a soufflé, and much lighter than a frittata - but also without the crust of a quiche - this tart is flavored with caramelized onion, shallot and leek. The slight sweetness of the caramelized veggies marries well with the herbs and nutmeg, and with the rich savory flavor of prosciutto. A wonderful lunch or light dinner. 2 Tbsp butter plus 1 Tbsp olive oil 1 orange or red bell pepper, thinly sliced 1 medium onion, thinly sliced 1 shallot, diced 1 small leek, sliced 2 cloves garlic, minced 2 tsp fresh lemon thyme, minced 2 slices prosciutto, finely chopped (or about 1/4 cup pancetta, or diced ham) Wet ingredients: 4 eggs 1/2 cup sour cream of creme fraiche 1/2 cup half-and-half, or milk 1 cup grated sharp cheddar cheese 1/4 cup grated Parmesan cheese dash freshly grated nutmeg 2 Tbsp fresh dill, minced 2 Tbsp fresh chives, mined 1/4 tsp red chili flake

I love this mixture of fresh ricotta, pasta and roasted butternut squash. The creamy sauce envelops the soft ziti and complements the sweetness of the squash and the tang of the red pepper flakes. A rich, warm, creamy comfort food. 8 oz ziti 1 16 oz tub fresh ricotta (I used Trader Joe’s) 8 oz pesto 1 small butternut squash, peeled and cubed 1/2-inch (about 2 cups) 1 Fresno pepper, pitted and sliced 1 small onion, diced 2 Tbsp olive oil dash crushed red pepper flakes Chopped fresh parsley for garnish   Preheat oven to 425F. Mix together the squash, pepper and onion in a mixing bowl with the oil. Season with salt and pepper to taste. Tip out into a large sheet pan. Shake to distribute evenly about pan and roast in oven for about 15-20 minutes, just until the squash begins to brown and soften. Stir once or twice. Meanwhile put a pot of salted water to boil for the pasta. Cook pasta until al dente.   Mix together the ricotta and pesto in the mixing bowl. Reserve a cup of pasta water and d

There is nothing like a fresh salsa to beat the heat and I am especially partial to the green salsa verde. Made with sweet and tart tomatillos, jalapeño peppers and onion, and flavored with garlic, cilantro and lime, it is a summer favorite around this house. 7 tomatillos, husked 1/2 white onion, cut in thirds 1 jalapeño pepper 1 red Fresno pepper 2 cloves garlic 1 small head cilantro, most stems cut off 1/4 tsp salt Zest of 1 lime Juice of same 1 lime Bring 2 quarts of water to a boil in a medium pot.   Drop in the tomatillos and cook for about 2-1/2 minutes.   Then drop in the onion and peppers and cook another 2-1/2 minutes. The tomatillos should have turned a slightly paler green. Drain the veggies and cut the stems off the peppers.   Pop veggies into a large blender.   Add the garlic, cilantro and salt.   Blend to a thick and chunky consistency to taste.   Don’t overblend or you’ll simply have a runny sauce which isn’t good for dipping chips into. Stir in the lime zest and juice.