Summer Squash Goat Cheese Custard

This custard has a wonderfully mild, summery flavor. I served it with Pistachio Crusted Salmon and a Vegan Caesar Salad, but it would be very nice for a luncheon or light dinner.

Recipe

2 large yellow squash, sliced in 1/2" rounds (about 4 cups)
1 medium onion, coarsely chopped
3 oz. goat cheese
3 T. butter
1/4 c. cornmeal
2 eggs, beaten
1 c. half and half
3 T. chopped fresh dill, plus sprigs for garnish (or use parsley or tarragon)
1 T. sugar
1/2 tsp. freshly grated nutmeg
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400-degrees. Put the squash and onion in a large saucepan with enough water to cover. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or fork. Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.

Pour into an 8"x8" baking dish, or six individual ramekins that have been coated with butter. Bake at 400-degrees for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.

Vegan Caesar Salad with Chickpea Croutons

I love this salad! Crunchy chickpeas stand in for croutons mixed with fresh garden lettuce and topped with a creamy, garlicky dressing. Delightful!

Recipe

Fresh garden lettuce

CHICKPEAS:
1 (15-oz) can chickpeas
1 T. olive oil
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

DRESSING:
1 c. raw cashews, soaked overnight, rinsed and drained
1/3 to 1/2 c. water (depending on how thick you like your dressing)
1/4 c. olive oil
2 T. fresh lemon juice
1/2 T. Dijon mustard
3 garlic cloves
1-1/2 tsp. Vegan Worcestershire sauce
2 T. capers
1/4 tsp. sea salt
1/4 tsp. pepper

For the chickpeas, preheat oven to 400-degrees. Drain and rinse the chickpeas and rub dry in a tea towel or with paper towels. Place on a baking sheet, drizzle with olive oil, sprinkle with the garlic powder, cayenne pepper, and salt, and roll around to coat. Roast for 20 minutes, then roll the chickpeas around in the baking sheet, and roast for another 10-15 minutes until lightly golden.

For the dressing, put all ingredients in a Vitamix and puree until smooth and creamy, about 45 seconds. Store in the refrigerator where it will thicken as it sits. Add more water as needed to thin, if needed.

For the salad, place the lettuce in a large bowl and add the chickpeas. Stir in enough dressing to coat the leaves. If you eat cheese, add some shaved parmesan.

Chocolate Zucchini Bread

A friend brought me a pretty yellow, large zucchini from her garden. What to do .. what to do ... I know! Make zucchini bread and add some chocolate! Makes two sinfully delicious loaves.

Recipe

3 eggs
1 c. vegetable oil
1 c. brown sugar
1 c. granulated sugar
1 T. vanilla extract
2 c. zucchini, grated
2-1/2 c. all-purpose flour
1/2 c. cocoa
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper

Pre-heat oven to 350-degrees.

In a  large bowl, beat the eggs, oil, sugar and vanilla. Stir in the grated zucchini. In another bowl combine the dry ingredients, whisk. Add dry ingredients to the zucchini mixture and mix well with a spoon. It is a fairly thick batter.

Pour into two greased loaf pans and bake for 45 to 55 minutes.

Oven Fried Oysters

A great alternative to frying and just as crispy! Serve with a splash of fresh lemon juice and eat right out of the oven, or make a tasty aioli for dipping.

Recipe

1/4 c. flour
1/8 tsp. salt
freshly ground pepper
1 egg
1/3 c. dry bread crumbs
1/4 c. finely grated Parmesan
2 T. minced fresh herbs (I used a combination of parsley and tarragon)
1 dozen fresh oysters
1 T. olive oil

Preheat oven to 400-degrees.

In a bowl combine the flour, salt and pepper. In another bowl whisk the egg. In a third bowl combine the bread crumbs, cheese, parsley, and tarragon.

Drain the oysters, pick out any shells or hard pieces, and dry lightly with paper towels. Coat the oysters in the flour mixture, then dip in egg, then coat with the bread crumb mixture. Place on a baking pan lined with parchment paper. Drizzle with oil. Bake for 15 minutes until golden brown.
 

Seared Scallops with Jalapeno Creamed Corn

Sweet seared scallops on a bed of fresh creamed corn with butter and jalapenos, topped with a chorizo/sherry vinaigrette and wilted mustard greens. YUM ... a surprising and fantastic combination of flavors in one savory mouthful - acidity, sweetness, spice, richness! You will need two skillets when preparing this recipe. Serves 2.

Recipe

1 jalapeno pepper, seeds removed, cut into 1/8-inch dice
4 ears corn, husk and silk removed
2 T. butter
2 oz. chorizo sausage, diced
3 T. grapeseed oil
6 sea scallops, patted dry (remove adductor muscle)
lemon juice (from 1/4 of a lemon)
mustard greens (6-7 leaves), washed, dried and torn into pieces
salt (to taste)
freshly ground black pepper
1-1/2 T. sherry vinegar
1/4 tsp. smoked paprika
sprigs of dill and chive batons for garnish

Cut jalapenos in half, remove seeds and ribs and cut into 1/8-inch dice.

Grate corn with a box grater and put in a large non-stick saute pan over medium heat. Cook for 5 minutes, stirring with a rubber spatula occasionally so it doesn't burn. Turn heat to low and cook slowly until a cream-like consistency is achieved. Season with salt and pepper. When the mixture is no longer runny, it's done.

While the corn is cooking, season both sides of the scallops with salt and pepper. Put another saute pan on the stove over medium-high heat. Add 2 T. oil and when it is hot and begins to shimmer, add the scallops and cook about 2-1/2 minutes per side to get a nice sear. During the last minute of cooking, add 1 T. of butter to the pan and when melted baste the scallops with a spoon continually until done. Transfer scallops to a warm plate, cool for 1 minute and squeeze lemon juice over.

Add jalapenos to the cooked corn with 1 T. butter, and stir to combine. Cook for about 2 minutes, then set aside and keep warm.

Drain the oil from the pan used for the scallops. Put the pan back on medium heat and add 1 T. fresh oil. When hot add the chorizo and cook to render the fat for about 4 minutes until lightly brown. Turn down heat to low. Stir in the vinegar and paprika. Turn off heat. Add torn mustard greens and season lightly with salt and fresh ground pepper. Stir and wilt the greens in the warm pan for a few minutes until softened.

To serve, divide the corn mixture onto two shallow bowls (or plates) and top with three scallops each, then top with wilted greens and spoon the chorizo sauce over. Garnish with sprigs of fresh dill and chives.

– Chef Michael Mina on "Simply Ming"

Baked Salmon with Herbs

My boss went fishing last week and brought me a large fillet – there's nothing better than fresh caught wild Chinook Salmon! I'm so lucky to live in the Pacific Northwest! This simple recipe brings out the natural flavor of the fish. I served this with a thickly sliced heirloom tomato from my garden sprinkled with a little sea salt and Jacques Pepin's corn parfait.

Recipe

Salmon (I had about a 2 lb., 2-inch thick fillet)
Juice of half a lemon (cut the other half into thin slices to put on top of the salmon while it bakes)
1 tsp. dijon mustard
4 T. olive oil
Kosher salt
Freshly ground black pepper
3-4 T. minced fresh herbs (I used parsley, lemon thyme, and oregano from my garden)
1/4 c. white wine
2 T. butter

Preheat oven to 375-degrees. Put the salmon, skin side down, on a baking sheet that has been lined with foil. Season well with kosher salt and freshly ground black pepper.

In a small bowl whisk the lemon juice, dijon mustard and olive oil. Pour over the fish, being sure to cover the entire surface (and sides) with the mixture. Sprinkle fish with the fresh herbs. Break the butter into about 4 pieces and put on the fish, cover each dab of butter with a slice of lemon to hold in place. Drizzle top of fish with more olive oil. Pour the wine over the fish. Bake for 30 minutes (cooking time will depend on the thickness of your filet).