There are a million ways to make chicken salad, but my mom’s recipe makes a knock-your-socks-off, can’t-go-wrong sandwich, especially when served on a buttery croissant. It’s perfect to take to baby showers, wedding showers, work lunches, picnic lunches, or any other place where you aren’t sure how picky the eaters are going to be. Everyone enjoys it. Pair it with this fresh and fabulously textured farro salad or, if you don’t feel like babysitting a pot of simmering farro or wheat berries but want an equally healthy and tasty side dish, try some roasted chickpea snacks. The Good Bean sent me a few complimentary packets of their pre-packaged version and we all loved them, especially my husband. I plan to pack them in lunches and throw them in my purse for snack emergencies.

Cheddar Chicken Salad

Makes a dozen cocktail sandwiches (or 6 full-size sandwiches)

3 cooked chicken breast halves (boneless, skinless), diced
1/2 cup (125 ml) mayonnaise or Miracle Whip
4 oz (100 g) chopped pitted black olives
1/2 cup (50 g) shredded cheddar cheese
1/2 green bell pepper, chopped fine
1/2 small onion, chopped fine
small croissants or cocktail rolls (about 1 dozen)

Gently mix all the ingredients together except the rolls (obviously). Fill the rolls and serve. If not serving immediately, chill the salad for up to 24 hours or filled rolls for up to 2 hours in the fridge, covered.

***

Farro with Cucumber
adapted from Molto Gusto: Easy Italian Cooking by Mario Batali

Serves 6

As much as I love this recipe and Molto Gusto: Easy Italian Cooking, the cookbook it came from (currently on its third renewal from my local library), it doesn’t taste great as leftovers. Try to eat it within 24 hours of preparing it unless you like seriously chewy grains.

8 oz (225 g) farro or wheat berries, picked over and rinsed
1 lb (450 g) cucumbers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 red finger chile or serrano chile, cut into tiny dice
1/3 cup (10 g) packed fresh basil leaves, thinly sliced (chiffonade)
1/2 cup (125 ml) red wine vinaigrette (below)
Maldon or other flaky sea salt

Combine the farro and water to cover by 2 inches in a large saucepan and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the farro is just tender, about 25 minutes if using pearled farro, about 1 1/2 hours if using wholegrain farro (or wheat berries).

Drain the farro and transfer to a large bowl. Add the cucumbers, onion, chile and basil, mixing well. Add the vinaigrette, tossing well. Season well with salt and serve, or let stand at room temperature for 1 hour to bring out the flavors.

Red Wine Vinaigrette

Makes 1 cup (250 ml)

1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) good-quality red wine vinegar
1/4 cup (60 ml) sparkling water

Whisk the oil, vinegar and water together in a small bowl, or shake the ingredients together in a small, lidded jar, until well incorporated. The vinaigrette can be refrigerated for up to 5 days.

While I won’t hesitate to drop $20 on a quality chunk of dark chocolate or stinky cheese, I have a hard time passing up a good bargain. Cooking at home keeps our family’s food costs low, a fact I learned as a poor college kid developing a meal repertoire of bean burritos, fried rice, and other filling but frugal foods. Stocking up on pantry staples when they are on sale is another great cost-cutting measure. I tell you all this as way of explaining why I decided to buy 10 pounds of dried split peas during a recent shopping trip. How could I pass them up? Organic, healthy, and less than a dollar a pound. Only during the drive home did I realize that I have only used split peas in split pea soup, a soup I like but don’t particularly love. Luckily, my trusted and now worn How To Cook Everything provided an interesting alternative to split pea soup with these  fritters.

We like the split pea fritters even more than falafel, a similar but chickpea-based fritter. If you’ve ever made falafel, you know the “batter” consistency should resemble wet sand. I think they cook best in a shallow pool of hot oil. I like them served piping hot with a cool creamy sauce like lemon-cumin yogurt sauce or even a simple raita. Delicately spiced roasted cauliflower and potatoes round out the meal nicely.

Indian-Style Split Pea Fritters
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Makes 4 to 8 appetizer servings or 2 to 4 main dish servings

1 cup (200 g) yellow or green split peas, washed and picked over
peanut or other oil as needed
1 jalapeño or other hot chile (fresh or dried), stemmed, seeded and minced, or to taste
1 1/2-inch piece ginger, peeled and roughly chopped
1 clove garlic, minced or grated
1/2 onion, peeled and roughly chopped
1/2 cup (15 g) cilantro (some stems are OK)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/2 onion, minced
salt and freshly ground black pepper
1 to 2 tablespoons flour, if necessary
lime or lemon wedges (optional)

Soak the split peas in water to cover for at least 3 hours. Drain but leave them wet.

Place the oil, about 1/2 inch deep, in a large, deep saucepan. Instead of pan frying, you can also deep fry these in more oil (at least 3 inches deep). Heat the oil over a medium-high heat to about 365°F to 375°F.

Place the drained peas in the container of a food processor with the chile, ginger, garlic, 1/2 onion, cilantro, coriander, cumin, and fenugreek. Process until the mixture is a coarse puree — not perfectly smooth, but with no whole peas remaining. Add a couple tablespoons of water to the mixture if necessary to help the machine work. Stir in the minced onion and salt and pepper. The mixture should be fairly loose; add a little water if it is quite thick or 1 to 2 tablespoons of flour if it’s soupy. Taste and adjust the seasoning if necessary.

Drop the mixture by heaping tablespoons into the oil, but don’t crowd the pan. Cook the fritters for 2 to 3 minutes on each side or until lightly browned and crisp. Drain on paper towels. Repeat with the remaining mixture, adding (and heating) more oil to the pan if necessary. Serve the fritters hot or at room temperature with lime or lemon wedges, if desired.

***

Indian Spiced Cauliflower and Potatoes
adapted from Gourmet, February 2004

Serves 4

1 small head cauliflower, cut into 3/4-inch-wide florets
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt, divided
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 fresh jalapeño, omitting seeds for less spiciness
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup (125 ml) water

Put the oven rack in the upper third of the oven and place a shallow baking pan on the rack. Preheat the oven to 475°F (240°C).

Toss the cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in the hot baking pan and roast, stirring occasionally, for about 20 minutes, until the cauliflower is tender and browned in spots and the potatoes are just tender.

While the vegetables are roasting, cook the onion, garlic, jalapeño, and ginger in the remaining 2 tablespoons of oil in a 12-inch heavy skillet over a moderate heat, stirring frequently, for 8 to 10 minutes, until very soft and beginning to turn golden. Add the ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, for 2 minutes. Stir in the water, scraping up any brown bits from the bottom of skillet, then stir in the roasted vegetables. Cook, covered, stirring occasionally, for 5 minutes.

As much as I hate to see it go, summer is on its way out. Our bathing suits and beach towels are washed and stored. Jackets and jeans have come out of hiding. Apples are reappearing in our CSA box. And sadly, we harvested the last of our backyard tomatoes. I love tomatoes. I love them enough to avoid eating them out of season when they are pithy, tasteless and generally useless. So to honor the last of our tomatoes, I paired them with our backyard’s real bounty — serrano chilies. The tomatoes and chilies in the pico de gallo provide a nice acidity and heat for the savory grilled chicken thighs. It even livened up the plain white rice I served with it.

Another note on peppers — we grew a bumper crop of hot (really hot) ones this year thanks to a new sunny garden bed and good weather. We obviously couldn’t eat a basket of hot peppers each week, so I made up a huge jar of homemade pickled serranos and jalapenos. If anyone else is looking for a way to preserve their own peppers, check out this fabulous recipe from David Lebovitz for pickled jalapenos. Delicious, easy, and perfect for topping nachos.

Chipotle Lime Grilled Chicken Thighs
adapted from Gourmet, June 2006

Serves 4 to 6

1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) olive oil
2 canned chipotles in adobo, minced
1 teaspoon salt
6 to 8 large skinless boneless chicken thighs
1 tablespoon honey

Prepare your grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

While the coals are lighting, stir together the lime juice, oil, minced chipotle, and salt in a liquid-measuring cup. Put the chicken in a large sealable bag and add 1/3 cup (80 ml) marinade (reserve the remainder in a cup). Seal the bag, forcing out excess air, and marinate the chicken at room temperature for about 15 minutes. Stir the honey into the remaining marinade until dissolved to make a sauce.

Grill the chicken (discarding the marinade in the bag) on a lightly oiled grill rack, covered only if using a gas grill, turning the chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of the chicken with some of the reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve the chicken drizzled with remaining sauce and topped with pico de gallo, if desired.

***

Pico de Gallo

Makes about 2 cups (480 ml)

1/2 onion (white or red), minced
2 large, ripe tomatoes, diced small
1 jalapeno or serrano chili, minced (remove seeds before mincing to lessen heat)
juice of 1/2 lime
handful of chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Place the onion in a colander and rinse under cold water, then drain. Gently mix together all of the ingredients, including the onion, in a medium bowl. Taste and add more lime juice, salt and/or pepper, if necessary. Serve with tortilla chips or as a topping to meat, fish, or poultry.

It’s no secret that I like to serve appetizers as dinner when I can get away with it. Some starters easily morph into the role of main course, such as spring rolls with pork meatballs and shrimp won tons in soup, while other appetizers aren’t really up to the task. I vividly remember the night that I served Reuben seven-layer taco dip and corn chips for dinner. Needless to say, I ended up eating a lot of taco dip by myself that evening.

I’m pretty positive this “pizza” is intended as a first course, but like most parents, I don’t do “courses” with the kids and I really wanted to try this recipe. Paired with vine-ripened tomatoes from our backyard, the pizza alone was plenty for the three (and a half) of us. Admittedly, it’s probably more of a brunch than dinner, reminiscent of a good bagel but lighter and with better textures, especially with the addition of sliced tomatoes.

Smoked Salmon Pizza
adapted from Wolfgang Puck

Makes 1 pizza

8 oz (225 g) prepared (unbaked) pizza dough (white or whole wheat)
1 tablespoon olive oil
1/4 large or 1/2 small red onion, sliced thinly
1/2 cup (120 ml) sour cream
1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
1 tablespoon chopped red onion
1 1/2 teaspoons lemon juice
5 oz (140 g) thinly sliced smoked salmon
1 large or 2 small tomatoes, sliced thinly (optional)

Preheat the oven to 500°F (260°C).

On a lightly floured surface, roll the dough out into a 10-inch round. The thinner the dough, the crispier the crust when baked. Transfer the dough to a baking sheet and brush the dough with olive oil. Scatter the sliced onion over the top of the dough and bake until the crust is golden brown, about 7 to 10 minutes, depending on the thickness of the dough. Let the baked crust cool for 5 minutes.

While the crust bakes, mix together the sour cream, dill, chopped red onion, and lemon juice.

After the crust cools, spread the sour cream mixture over the top of the crust to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice the pizza into 6 pieces. If using tomato, top each piece of pizza with 1 or two tomato slices. Serve immediately.

I really wanted to name this post Two Dip Dinner, but I couldn’t risk setting a clever title precedent. Regardless, that’s the unofficial title in my house for this kid-friendly fare. A special thank you to our friend Leah for this menu inspiration. Kristin and I have been lucky to be friends with Leah for nearly 20 years. She’s been kind enough to share some of her favorite recipes with us so we can share them with you.

Tzatziki Chicken with Couscous and Hummus
adapted from Leah’s recipe

Serves 4

1 1/2 lb (680 g) boneless skinless chicken thighs or breasts (thighs preferred)
1 teaspoon white vinegar
1/2 teaspoon sugar
1 package plain whole wheat or regular couscous (about 6 oz/170 g)
2 to 3 cups (475 to 700 ml) chicken broth or water (check couscous package for exact amount)
2 to 4 scallions
2 tablespoons olive oil

for the tzatziki sauce:
2 small cucumbers, peeled and grated, divided
2 teaspoons coarse salt, divided
2 cups plain whole milk yogurt, divided
2 small garlic cloves, minced, divided
2 teaspoons fresh lemon juice, divided
1 teaspoon dried dill, divided

You’ll be making two separate preparations out of the tzatziki sauce ingredients: a marinade and a dipping sauce. For the marinade, put half of all the sauce ingredients into a food processor and pulse until blended and runny. Pour the marinade over the chicken in a Ziploc bag or lidded container. Seal the bag or cover and marinate the chicken for up to 24 hours.

For the dipping sauce, after grating the cucumber, put it into a paper towel and squeeze dry. Stir the grated cucumber into the remaining half of the tzatziki sauce ingredients in a small bowl. Do not put this part in a food processor. Stir in the vinegar and sugar. Refrigerate for 15 minutes before serving (though the longer it can sit in the fridge to let the flavors develop, the better).

After the chicken has marinated, preheat an outdoor grill or stove-top grill pan. Lightly grease the grill. Remove any excess marinade from the chicken and place the chicken pieces onto the hot grill. Discard the marinade. Cook the chicken for 8 to 12 minutes on each side, depending on the thickness; thighs will need more time than breasts.

While the chicken cooks, make the couscous according to package directions, using the amount of chicken broth or water recommended. Fluff the couscous after it cooks and fold in the scallions and olive oil.

Serve the chicken with with couscous, tzatziki sauce, and hummus.

***

Hummus

1 small garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons water
1 x 14-oz (400-g) can chickpeas, drained and rinsed
3 tablespoons tahini
1 teaspoon salt
2 tablespoons olive oil

Put all the ingredients into a food processor and puree until smooth.

We’re planning to have a few friends over for New Year’s Eve. Instead of coordinating a full sit-down dinner, I’m planning a spread of bite-size delicacies. A plate of hors d’oeuvres balanced in one hand with a glass of champagne in the other is my idea of a party — even when it’s just me and Reuben. I make this beef tenderloin recipe often for parties. It’s easy, can be made in advance, and everyone seems to love it. As a word of warning, I’ve never made the other recipes listed but how could molten brie or dark chocolate be bad?

Kristin and I are taking some time off from Dinner du Jour due to the hectic nature of the month. We’ll be back in January with more recipes and photos. We hope you all have a wonderful holiday season and happy new year!

Roast Tenderloin of Beef
adapted from Gourmet

Serves 8

2 tablespoons vegetable oil
4 1/2 lb (2 kg) trimmed beef tenderloin, tied, at room temperature
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste

Preheat oven to 525°F (275°C).

In a large skillet, heat the oil over high heat until smoking. Pat meat dry. Rub with pepper and salt. Sear the tenderloin on all sides until dark brown. Transfer the meat to a rack in a roasting pan. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130°F to 140°F (55°C to 60°C) for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving. Serve with horseradish sauce, arugula, and rolls for making sandwiches, if desired.

Horseradish Sauce
adapted from Emeril’s New New Orleans Cooking by Emeril Lagasse

2 cups (475 ml) sour cream
1/4 cup prepared horseradish, drained
1 tablespoon minced chives
1 teaspoon Champagne or white wine vinegar
1 teaspoon salt
dash hot red pepper sauce

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

***

Rockin’ Celery
adapted from Pilar Sanchez, Food Network

10 servings

12 celery stalks, peeled
1/2 cup (50 g) pecans
1 tablespoon honey
1 tablespoon melted butter
pinch cayenne pepper
pinch sea salt
8 oz (225 g) cream cheese, softened

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.

In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet and bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.

***

Baked Brie with Mushrooms and Thyme
adapted from Bon Appétit, March 2009

Makes 6 to 8 servings

1/2 oz (15 g) dried porcini mushrooms
2/3 cup (160 ml) dry red wine
2 tablespoons butter
6 oz (170 g) crimini (baby bella) mushrooms, halved or quartered if large
6 oz (170 g) shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large shallot)
2 teaspoons chopped fresh thyme
1 x 14-oz (400-g) Brie (preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Rinse the dried porcini to remove any grit. Place the porcini and wine in a small saucepan. Bring to a simmer over low heat; remove from the heat. Let the porcini soak until soft, about 20 minutes. Using a slotted spoon, transfer the porcini to a work surface and coarsely chop. Line a strainer with damp paper towel; strain the wine into a small bowl and reserve.

Melt the butter in a heavy large skillet over medium-high heat. Add the crimini and shiitakes. Sprinkle the mushrooms with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add the shallot and stir until soft, about 1 minute. Add the chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in the thyme. Season to taste with salt and pepper. Cool.

Remove the Brie from its box, discarding the lid and paper. Using a sharp knife, cut the top rind from the Brie; discard. Return the Brie to its box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of the Brie, crimping foil at edges, leaving top exposed.) Mound the mushroom mixture atop the Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat the oven to 350°F (180°C). Place the Brie with the mushrooms on a rimmed baking sheet. Bake until the cheese begins to melt and the mushrooms are warmed through, about 15 minutes. Transfer the Brie in box to a plate. Serve hot with baguette slices.

***

Chocolate Chunks with Cherries and Pistachios
adapted from Katie Brown Celebrates: Simple and Spectacular Parties All Year Round by Katie Brown

6 servings

12 oz (340 g) bittersweet Baker’s chocolate, chopped
1/2 cup (120 ml) whole milk
3 tablespoons of unsalted butter
1/4 teaspoon salt
1 cup (130 g) shelled pistachios
1 cup (150 g) dried tart cherries

In a large microwaveable bowl, combine the chocolate, milk, butter, and salt. Place the bowl in a microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If the chocolate is not completely melted after whisking, return to the microwave for 1 minute and repeat step.)

Stir in the pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour the chocolate mixture into the pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.

Remove the pan from refrigerator and invert chocolate mixture onto a cutting board. Remove the plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

From Issaquah to Birmingham, towns across the globe are finding that the recession has driven consumers from the ubiquitous Borders or Barnes & Nobles back to public libraries. Libraries are especially useful for people like me who love drooling over glossy cookbook pages but are too cheap to actually buy them. The stash of cookbooks at our East Side library is so overwhelming that I’ve taken to letting Sam pick out the cookbook we bring home with us. This week, I decided to try random picks at the beginning of the alphabet. Tonight we had “B” for Bittman — Mark Bittman, the New York Times’s Minimalist with the most. I’ve made several of his recipes, clipped from the inky pages of the Times, but this was my first time browsing through one of his cookbooks. I couldn’t be happier with my choice (Mark Bittman’s Quick and Easy Recipes from the New York Times). The book is filled with quick and easy recipes, just as it promises, with lots of notes on how to adapt the recipes depending on what you have on hand.

Though I’m not normally impressed with entree salads (it takes a lot of lettuce to fill me up), this chicken salad is truly satisfying. The scallion pancakes make a nice savory accompaniment, but a good baguette would work as well.

Asian Chicken Salad with Greens
adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

1 1/2 lb (680 g) skinless, boneless chicken thighs (recommended) or breasts
1/4 cup (60 ml) soy sauce
3 tablespoons tahini or peanut butter
1 teaspoon sesame oil
1 clove garlic, peeled
a few drops of hot sauce
salt and freshly ground pepper
1/2 teaspoon sugar
2 tablespoons rice wine vinegar or other mild vinegar
1 cucumber
6 cups (7 oz/200 g) salad greens
2  scallions, chopped
cilantro and grated carrot, to garnish

Preheat the broiler. Cut the chicken meat into 1/2– to 1-inch chunks, then place in a 13 x 9-inch baking dish and drizzle with 2 tablespoons of the soy sauce.

In a blender, combine the remaining soy sauce with the tahini, sesame oil, garlic, hot sauce, salt, pepper, sugar and vinegar. Turn the blender on and add 1/3 cup (80 ml) hot water, a teaspoon at a time, until the mixture is smooth and creamy. Cool the dressing in the refrigerator.

Broil the chicken, turning once or twice. Total cooking time will be 10 to 12 minutes for thighs or 6 to 8 minutes for breasts. Meanwhile, peel the cucumber (if it’s waxed), slice it in half the long way, and scoop out the seeds with a grapefruit spoon. Cut it into 1/2-inch dice, and combine in a bowl with the dressing. When the chicken is done, let it rest and cool for a few minutes, then toss it and the cucumber with a few tablespoons of the dressing. Taste and adjust the seasoning if necessary. Serve the chicken and cucumbers on top of greens, garnished with cilantro and shredded carrot. Pass extra dressing so everyone can add dressing to his or her taste.

***

Scallion Pancakes
from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 lb (450 g)
1 egg
1 teaspoon soy sauce
1/2 cup (60 g) flour
peanut, canola or olive oil as needed

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

Add the larger portion of scallions to the water, and cook for about 5 minutes, or until tender. Drain, reserving about 1/2 cup (120 ml) of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200°F (95°C) oven for about 30 minutes.

Poor Reuben and Sam had to test out three of my concoctions tonight. I picked out some “real” recipes earlier in the week but decided to use up as much wilting produce in my fridge as possible instead. I don’t normally make an appetizer for a weeknight dinner, but what else can you do with a small wedge of very ripe blue cheese except stuff it in some mushrooms? I won’t say these are the finest recipes I ever created, but together they made for a satisfying dinner.

Blue Cheese-stuffed Mushrooms

Makes about 14 to 16 mushrooms

1 lb (450 g) white mushrooms
1/2 cup (25 g) fresh breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 oz (45 g) blue cheese
4 tablespoons olive oil or melted butter
salt and freshly ground black pepper, to taste

Preheat the oven to 375°F (190°C). Wash the mushrooms quickly under running water and dry them. Remove the stems from the mushroom caps. Using your hands, gently combine the remaining ingredients in a medium bowl. Stuff each mushroom cap with the filling. Bake for about 15 minutes, until mushrooms are tender and the breadcrumbs are golden. Serve hot.

***

Sage Roasted Chicken

Serves 4 to 6

1 x 3–4 lb (1.4 to 1.8 kg) whole chicken
olive oil or melted butter
salt and freshly ground black pepper
1 small bunch fresh sage

Preheat the oven to 400°F (200°C). Wash the chicken inside and out, then dry well. Rub the skin with olive oil or melted butter. Season generously, inside and out, with salt and pepper. Place 10 to 12 sage leaves under the skin of the chicken. Stuff the remaining sage inside the chicken cavity.

Place the chicken, breast down, on a roasting rack and set in a baking dish. Roast at 400°F (200°C) for about 20 minutes. Flip the chicken breast side up and continue roasting for another 20 minutes, until the skin takes on some color. Turn the oven down to 350°F (180°C) and continue roasting for another 20 to 40 minutes, depending on the size of the chicken. When done, the leg will move easily away from the body of the chicken and juices will run clear when the thigh is pierced. Let the chicken rest for 5 to 10 minutes before carving.

***

Quinoa with Beets and Goat’s Cheese

Serves 6

1 lb (450 g) beets, trimmed
8 tablespoons olive oil, divided
1 cup (170 g) quinoa
4 cups (1 liter) water
2 teaspoons salt, divided
2 oz (60 g) goat’s cheese, crumbled
1 shallot, minced
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
freshly ground black pepper, to taste

Preheat the oven to 400°F (200°C). Toss the beets in 3 tablespoons of olive oil, then wrap in aluminum foil. (I usually place 2 to 3 beets in each foil packet.) Roast until tender, 60 to 90 minutes, depending on the size of the beets. Remove from the oven and allow to cool for 15 to 20 minutes before peeling and quartering the beets. If the beets are very large, cut into 1-inch pieces instead of quartering them.

Bring 4 cups (1 liter) of water to boil. Stir in the quinoa and salt to the boiling water. Cook the quinoa until tender, about 20 minutes. Drain and rinse under cold water. Place in a serving bowl.

In small bowl, whisk together the shallot, vinegar, mustard, remaining salt and freshly ground black pepper. Whisk in the remaining 5 tablespoons of olive oil. Stir the vinaigrette and quinoa together. Fold in the beets and crumbled goat’s cheese. Serve warm or at room temperature.

In Milwaukee, you can find dozens of restaurants that serve fajitas, but it’s hard to find great fajitas. Maybe my expectations are too high after a childhood of eating Tex-Mex on a regular basis — in Texas, I should add. In my experience, fajitas are only as good as their ingredients. The meat is especially important, and a charcoal grill is essential. I think this is why so many restaurant fajitas fail — cheap meat and lack of charcoal flavor. There are a few things that made last night’s fajitas good. I made the pico de gallo with tomatoes and onions fresh from Rare Earth Farm. Reuben grilled the Sulzer’s rib-eye steaks to a perfect medium rare on our Weber grill. And last but not least, Whole Foods had fresh baked-in-store whole wheat tortillas in stock. How could we go wrong?

Steak Fajitas

Serves 4 to 6

2 rib-eye steaks
salt and freshly ground black pepper
juice of 1 lime
2 onions (red and/or white)
2 bell peppers (any color)
1 tablespoon olive oil
toppings: pico de gallo, avocado, Monterey jack or cheddar cheese, salsa, sour cream

Season the steaks generously with salt and pepper and marinate in the lime juice in a shallow dish. Prepare the grill with charcoal banked to one side (you’ll need direct and indirect heat for this meal).

While the grill heats up and the steaks marinate, peel and slice the onion into thin half moons (about 1/4 cm thick). Cut the bell pepper into 1/2-cm-wide strips. Place the vegetables onto aluminum foil (preferably heavy-duty foil). You’ll need enough foil to completely wrap up the vegetables, about 18 inches or so. Drizzle the vegetables with olive oil and season with salt and pepper. Crimp together the foil over the vegetables, starting with the short sides, then folding over the long sides. You’ll end up with a rectangular-shaped packet. The foil should be secure enough to remain closed throughout the grilling process.

When the grill is hot, place the foil packet of vegetables on the grill and cook over indirect heat for about 10 minutes (cooking time will vary depending on the size of the vegetable slices and the heat of the grill). If the vegetables aren’t tender, reseal the foil packet and cook for a few more minutes. Once tender, transfer the vegetables to a serving dish.

The steak can be cooked at the same time as the vegetables. Grill over a medium-high heat until desired doneness. Remove the steaks from the grill and allow to rest for 5 minutes. While the meat rests, heat the tortillas on the grill for a few seconds on each side. After the meat has rested, slice it into thin strips against the grain of the meat.

To assemble the fajitas, place some sliced meat on a tortilla and top with onions, peppers, and other toppings (pico de gallo, avocado, cheese, salsa, and/or sour cream), al gusto, to taste.

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Pico de Gallo

Makes about 3 cups (720 ml)

1 medium white onion, minced
3 large vine-ripened tomatoes, diced small
1 or 2 jalapenos, minced
1 clove garlic, minced
juice of 1 lime (or 1 tablespoon white vinegar)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro

Rinse the onion in a colander under cold water for about 30 seconds. This will sweeten the onion and keep it crispy. Mix the onion and remaining ingredients in a medium bowl. Serve with tortilla chips or as an accompaniment to any Mexican meal.

I love the idea of appetizers for dinner. Why waste time with big entrees when a succulent starter will do? My in-laws introduced me to a wonderful Vietnamese restaurant on the south side of Milwaukee called Phan’s Garden. After years of ordering and assembling their grilled pork meatball spring rolls, Reuben decided to take a stab at preparing the appetizer at home. Over the years, our recipe has been tweaked and nudged until we now no longer go to Phan’s Garden, preferring our home-cooked version of their spring rolls. We occasionally add a stir-fry or salad to the meal, but more often than not, the spring rolls alone make up our meal.

For those that aren’t familiar with Pinkberry, check out their website. I ate their yogurt only once, a couple of years ago while on vacation in New York, but still crave it. Luckily, 101 Cookbooks took a stab at creating a recipe to mimic Pinkberry’s concoction. I decreased the sugar further in an attempt to make the yogurt more tangy and less sweet, as I remember it. Add-ins are key to this type of yogurt. I love it with strawberry puree (great way to use frozen purees leftover from spring strawberry picking). This week, I stirred in toasted pecans and chocolate chips. Reuben makes a rocky road version with nuts, chocolate chips, and marshmallows. And it’s yogurt so you can eat it with a clear conscious.

Spring Rolls with Pork Meatballs

Serves 4 to 6

1 1/4 lb (570 g) ground pork
1 egg
2 tablespoons minced garlic
1 tablespoon grated ginger
2 tablespoons thinly sliced green onions
1 teaspoon sugar
1 tablespoon fish sauce
salt and pepper to taste
2 tablespoons vegetable oil
12 rice spring roll skins
handful of torn lettuce leaves or mixed greens
4 oz (110 g) thin rice noodles, cooked according to package directions
2 carrots, grated
1 cucumber, peeled, halved, seeded, and sliced into thin half moons
1 bunch fresh basil and/or cilantro
1 serrano chili, thinly sliced

Combine the pork, egg, garlic, ginger, green onions, sugar, fish sauce and salt and pepper in a large bowl. Form the meat mixture into 1-inch meatballs. Brown in the oil over a medium heat, turning occasionally, until cooked through, about 15 minutes.

The meatballs and remaining ingredients should be plated and brought to the table so each individual can make their own roll. To assemble rolls, soak a spring roll skin in a shallow dish of hot water (I use a pie plate) for 20 to 30 seconds until softened. Place a spring roll skin on plate and top (to taste) with lettuce, noodles, 2 or 3 meatballs (I split each meatball in half for easier rolling), shredded carrot, cucumber, fresh herbs, and a bit of chili. Do not overstuff or the rice skin will tear. Spicy peanut sauce can be added before rolling up or it can be served on the side for dipping. The roll is made like a burrito: fold the ends of the spring roll in, then roll up the long sides (see the picture below for an example).

Spicy Peanut Sauce

Makes about 1 cup (240 ml)

1 tablespoon sesame oil
1/2 cup (125 g) unsweetened peanut butter
1 clove garlic, minced
1 teaspoon ginger, grated
1 tablespoon fish sauce
1 tablespoon soy sauce
juice of 1 lime
1 teaspoon sambal
1 teaspoon sugar
2 tablespoons shelled, roasted peanuts (optional)
1/4 cup (60 ml) hot water

Combine all the ingredients except the water in a food processor. Process until smooth; the mixture will be thick. While the processor is running, add the hot water 1 tablespoon at a time until the sauce reaches the consistency of pudding.

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Pinkberry-style Vanilla Frozen Yogurt
adapted from 101 Cookbooks

Makes about 1 quart

32 oz (960 g) plain whole-milk yogurt or 3 cups (720 g) Greek-style yogurt
3/4 cup (150 g) sugar
1/2 teaspoon vanilla extract

If using whole-milk yogurt, you will need to make strained yogurt by lining a mesh strainer with a few layers of cheesecloth or a thin dish towel. Scrape all the whole-milk yogurt into the cheesecloth. Place a strainer under the bowl to gather the liquid. Gather the ends of the cheesecloth and fold them over the yogurt, then refrigerate for at least 4 hours. After about 4 hours, the yogurt will be thickened and you should have about 3 cups of strained yogurt.

Mix together the strained yogurt (or Greek-style yogurt), sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour. Freeze in your ice cream maker according to the manufacturer’s instructions. This can be eaten directly from the ice cream maker as a soft-serve style frozen yogurt. To solidify the yogurt further, pour into a bowl, cover, and freeze longer.