Courtesy of Fresh, Frugal, Fabulous

INGREDIENTS:

• 1 ½ c. water
• 1 c. coconut milk, very well stirred
• 1 ½ c. basmati rice
• 1 t. salt
• 2 scallions, minced
• 1 T. fresh cilantro, minced

DIRECTIONS:

1. Place a medium sized saucepan over medium heat.

2. Add the water, coconut milk, rice, and salt and stir to combine.

3. Bring to a boil over medium heat.  Cover tightly and simmer for 20 minutes.  Remove from heat and allow to stand, covered, for five minutes.

4. Fluff with a fork, and stir in the scallions and cilantro.  Serve with Sear Roasted Salmon with Soy Lime Reduction.

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SERVES 4

INGREDIENTS:

• 6 hard boiled eggs, chopped
• 3-4 stalks of celery, chopped
• 1 cup peas
• 1 small onion, chopped
• 2-3 packages salad shrimp
• 2-3 packages crab meat, chopped
• Salt and pepper
• 2 cups real mayo
• 1 cup milk (to thin out mayo)
• 1/4 cup sugar
• 1/4 cup vinegar

DIRECTIONS:

1. Chop all dry ingredients and mix together.  Add salt and pepper to taste.

2. For salad dressing: mix together mayo, milk, sugar and vinegar together and pour over the dry ingredient mixture.  Toss all items together.

3. Refrigerate till chilled and solid.  Serve.

SERVES 12

• 4 large Yukon gold potatoes, about 2 pounds
• 1/3 cup grapeseed oil or olive oil
• 1 tablespoon cumin seeds
• 3 tablespoons slivered flat parsley

DIRECTIONS:

1. Scrub potatoes but do not peel.  Place in a pot with enough salted water to cover.  Bring to a rapid boil.  Lower heat to medium, cover pot, and cook until tender, about 30 minutes.  Drain potatoes, let cool and refrigerate several hours until very cold.

2. Peel potatoes and cut into 1-inch chunks.  Heat oil in a very large nonstick skillet over medium-high heat.  Add cumin seed and cook for 30 seconds.  Add potatoes and cook for 10 to 15 minutes, turning often so that all sides get crisp.  Sprinkle with salt and freshly ground black pepper.  Sprinkle with parsley.

SERVES 6

• 2 pounds thick asparagus
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 cup panko (Japanese breadcrumbs)
• 1 lemon
• 2 tablespoons slivered mint leaves

DIRECTIONS:

1. Snap off woody bottoms of asparagus.  With a vegetable peeler, lightly peel bottom half of spears.  Fill a 12-inch skillet with several inches of salted water.  Bring to a boil/

2, Add asparagus and cook until spears can be easily pierced with the tip of a sharp knife, about 10 minutes.

3. Meanwhile, heat oil and 1 tablespoon of the butter in a medium skillet.  Add panko and stir over medium-high heat until golden, about 3 minutes.  Grate zest from the lemon into the breadcrumbs.  Cut lemon in half and squeeze 1 teaspoon juice into crumbs.  Cook 30 seconds longer.  Add a big pinch of salt.  Stir mint into crumbs.

4. When asparagus is finished cooking, drain, shake dry, and transfer to a platter.  Dot with bits of remaining butter and scatter breadcrumbs on top.  Serve immediately.

SERVES 6

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 cups onion, chopped
• 1 garlic clove, finely chopped
• 1 cup long grain white or Basmati rice
• ½ teaspoon cumin, ground
• 1 ½ cups carrot, diced (about 3 medium)
• 1 tart apple, quartered, cored, peeled, and diced
• ½ teaspoon fresh ginger, grated
• 2 cups low-fat chicken broth
• ½ teaspoon coarse salt
• ½ cup walnuts, coarsely chopped

DIRECTIONS:

1. Heat olive oil in a large deep skillet (sauté pan) or broad shallow pan over medium heat until hot enough to sizzle a piece of diced onion. Add all of the onion and sauté, stirring often, 12 minutes or until golden. Stir in the garlic and sauté 1 minute. Add the rice and cumin and sauté, stirring, 1 minute or until rice is coated with oil.

2. Add carrot, apple, ginger, chicken broth, and salt and heat, stirring, to a gentle boil. Cook, covered, over medium heat 15 minutes or until all the broth is absorbed and the rice is tender. Do not stir the pilaf or uncover once it begins to cook.

3. Let the rice stand, covered, off the heat 5 minutes before serving. Spoon into a serving dish and sprinkle with walnuts. Serve.

SERVES 5

INGREDIENTS:

• 2 packages (10 ounces each) frozen mashed winter squash, thawed
• 1 can (14 ounces) light coconut milk
• ½ cup chopped onion
• 1 tablespoon coarsely chopped fresh jalapeño, or more or less to taste
• 1 teaspoon chopped garlic
• 1 teaspoon coarse salt
• 2 teaspoons curry powder, preferably Madras
• 2 tablespoons fresh lime juice
• ½ cup plain yogurt
• 1 tablespoon torn fresh cilantro leaves (optional)

DIRECTIONS:

1. In blender or food processor, combine the squash, coconut milk, onion, jalapeño, garlic, and salt. Blend or process until mixture is smooth and creamy.

2. Sprinkle the curry powder into a large saucepan. Heat over low heat until curry powder releases its aroma, about 30 seconds. Cool slightly. Add the squash and coconut milk mixture. Heat over medium heat until mixture begins to boil, about 8 minutes. Stir in the lime juice and ladle into bowls.

3. Garnish each bowl with a swirl of yogurt and a few cilantro leaves.

SERVES 4

INGREDIENTS:

• 4 cups vegetable broth (approximately)
• 1 cup onion, diced fine
• 1 bunch asparagus
• 1 tablespoon extra virgin olive oil
• 1 cup Arborio rice
• ½ cup white wine
• ½ teaspoon salt or to taste
• ¼ cup Parmesan cheese, shredded
• Freshly ground black pepper
• 3 ounces chévre cheese

DIRECTIONS:

1. Pour stock in a pan and bring to a boil. Slice the tips of the asparagus into pieces about 3 inches long. Drop into simmering stock to blanch for 3-4 minutes. Use a slotted spoon to remove asparagus and keep warm. Keep stock barley simmering.

2. Thinly slice the remaining stems of the asparagus, discarding the tough base. In a heavy-bottomed pan sauté onion and sliced asparagus stems until soft. Add rice and sauté, stirring to coat with oil. When rice is hot, add wine and cook until dry. Add ladlefuls of hot stock to rice and cook, stirring, until the stock is absorbed before adding more. Start testing the rice for doneness about 15 minutes from when you added the wine. If you run out of stock, finish with water. When rice is just tender but not mushy, remove from heat and stir in Parmesan and goat cheese over low heat just to melt the cheeses. Serve topped with asparagus tips.

SERVES 4

INGREDIENTS:

• 1 tablespoon olive oil
• 1 ½ cups coarsely chopped onion
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth or homemade chicken stock
• 1 pound Yukon Gold potatoes, peeled and cut into ½ inch cubes
• ½ pound kale such as dinosaur kale, Russian kale, Swiss chard, or other fresh green, ribs removed and discarded, leaves washed, and coarsely chopped
• 2 cups diced canned tomatoes (preferably San Marzano)
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 pound ham, cut into ½-inch cubes
• 1 cup cooked small white beans, if you are lucky enough to find them)
• 2 cups fresh or frozen peas
• 2 tablespoons freshly ground black pepper to taste
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons finely chopped flat-leaf parsley

Garnish:

• Good quality extra virgin olive oil
• Freshly grated good-quality Parmesan cheese

INGREDIENTS:

1. Heat the olive oil in a large saucepan or soup pot over medium-high heat and add the onions, garlic, and a sprinkle of salt and pepper, and stirring frequently, cook until the onions are translucent and beginning to brown, about 10 minutes.

2. Add the stock, potatoes, and greens. Bring the liquid to a boil over high heat, decrease the heat to maintain a simmer, and cook until the potatoes are just tender, about 15 minutes. Wrap the rosemary and bay leaves in a tied cheesecloth bundle and add to the soup with the tomatoes, ham, and beans. Cook at a low simmer for 15 minutes. Add the peas and cook 5 minutes more. Remove and discard the herb bundle and season to taste with the lemon juice, salt, and pepper. Stir in the minced parsley.

3. Ladle into heated soup bowls and serve hot with the finishing garnishes, a drizzle of olive oil and sprinkling of grated Parmesan cheese.

SERVES 8

INGREDIENTS:

• 4-5 cups cooked pinto beans (or 3 15-ounce cans)
• 2 tablespoons lard, vegetable oil or shortening, or bacon drippings
• ½ large white or yellow onion, finely diced (optional)
• ½ cup shredded cheese (cheddar, Monterey jack, or other) (optional)

DIRECTIONS:

1. Heat oil in a large heavy skillet over medium-high heat. Sauté onion, if using. Carefully add beans and mix well with the oil, frying approximately 3 to 5 minutes.

2. Mash bean with a potato masher or the back of a large spoon to your desired consistency. Add a little of the bean stock, chicken broth, or water if needed. Salt to taste.

3. Heat about 10 to 20 minutes until heated through, stirring top with cheese if desired.

*Optional toppings include chopped onion and green pepper, sour cream, and cilantro

SERVES ABOUT 6 AS SIDE DISH

INGREDIENTS:

• 3 ears cooked fresh corn on the cob
• 2 cups peeled and diced boiling potatoes (about 3 medium)
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups bottled clam juice
• ½ cup water
• 1 green bell pepper, chopped
• 1 ½ teaspoons ground cumin
• 1 bay leaf
• 2 cups milk
• ½ pound fine-quality crabmeat
• ¼ cup chopped basil leaves

DIRECTIONS:

1. Cut corn kernels from cobs and using the back side of the knife, scrape corn pulp from cobs and reserve.

2. Heat oil and butter in a large heavy saucepan over moderate heat. Add potatoes and onion and cook, stirring, until potatoes can be mashed with a fork, about 10 minutes. Using a fork, mash about half of the potatoes.

3. Add corn, clam juice, water, green pepper, cumin, and bay leaf. Simmer mixture, stirring for 5 minutes. Add milk, crabmeat, and basil, and heat chowder until it just comes to a simmer. Season with salt and pepper to taste.

MAKES ABOUT 8 CUPS