Food

A Hot Fudge Sundae Never Leaves You Cold

Fill a bowl with several scoops of vanilla ice cream, let steaming hot fudge run down the sides, and you have America’s favorite guilty pleasure, with whipped cream and a cherry on top. When it comes to summer fun and decadence, you can’t surpass the classic old-fashioned sundae. The contrast of hot and cold wakes up your taste buds and alerts them that something fantastic is taking place. The sundae likely originated in the Midwest in the early 20th century at soda fountain hangouts popular with teenagers. The West Coast also stakes a claim—at least to the hot fudge. Both C.C. Brown’s in Hollywood and Ghirardelli in San Francisco were early adopters. Try a sundae variation with different toppings such as caramel sauce, marshmallow creme, fruit syrup (if you must) and a sprinkling of nuts. Delicious adaptations abound, such as the brownie sundae, the turtle and the banana split. Grab a sweetheart and two spoons and devour one this summer.

Lifestyle

Quinoa-Mushroom Frittata With Fresh Herbs

This recipe comes to us from Live Happy columnist Dr. Drew Ramsey, a psychiatrist with a special interest in modifying one's diet to improve mood and mental health. The frittata, which contains both eggs and quinoa (powerhouses of protein) as well as a beautiful array of herbs, is featured in his latest book: Eat Complete: The 21 Nutrients That Fuel Brain Power, Boost Weight Loss, and Transform Your Health. Serves 4 Ingredients: ¾ cup uncooked quinoa (or 1½ cups cooked) 6 large pasture-raised eggs ½ cup grated Parmesan cheese ¼ cup chopped fresh basil 2 tablespoons chopped fresh chives or tarragon 1 teaspoon minced fresh thyme leaves ¼ teaspoon freshly ground black pepper 4 green onions or garlic scapes, thinly sliced 1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced Olive oil ¼ cup assorted pitted olives, whole or chopped Cook the quinoa according to the package instructions. Set aside. In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms. Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium-high heat, add the egg mixture and sprinkle with the olives. Cook for 2 to 3 minutes without stirring. Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes. Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately. Nutrition per serving (1 large wedge): 232 calories; 13 grams protein; 14 grams carbohydrates; 14 grams fat (6 grams saturated); 295 milligrams cholesterol; 2 grams sugars; 2 grams fiber; 409 milligrams sodium. Recommended daily allowance of nutrients: Selenium = 65%; vitamin K = 51%; B12 = 39%; choline = 35%; zinc = 33%. Read more by Dr. Drew Ramsey: Two Nutrients You Can't Live Without Download our podcast with Dr. Drew Ramsey: Happier With Every Bite Dr. Drew Ramsey, M.D., is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons. His work focuses on the treatment of depression and anxiety with a combination of psychotherapy, lifestyle modification and psychopharmacology.

Lifestyle

Tomatoes Take a Starring Role

Is it a fruit? A vegetable? You can argue with your trivia-obsessed pal all night and both come out winners. The tomato is a fruit, but it has become so commonly used and thought of as a vegetable that it has taken on honorary membership in that club as well. But more important is understanding the tomato’s incredible health benefits: It is rich in antioxidants such as vitamin C and lycopene, which research shows to be important in bone and heart health as well as prevention of certain kinds of cancers. Whether you prefer cherry or grape, Roma or Early Girl varieties, tomatoes are low in calories, high in fiber and can even help decrease cholesterol. Try giving them a starring role once in a while in a dish such as the classic of the American South, fried green tomatoes, in an Italian caprese salad with mozzarella cheese or atop a simple, crunchy bruschetta. Emily Wise Miller is the web editor at Live Happy.

Lifestyle

Bruschetta With Tomato and Basil

Healthy, colorful tomatoes are available year-round, but are at their peak flavor in the warmer months, when they are frequently paired with basil and garlic, as in this classic Italian dish. In the traditional version, the bread would be toasted over an open flame to maintain a soft interior and crunchy exterior. If you have good-quality olive oil in the house, sprinkle a little on top of each bruschetta to garnish before serving. Serves 6 as an appetizer INGREDIENTS 6 large country French or Italian bread, cut into 1/2-inch slices 4 medium tomatoes 1 large garlic clove, halved crosswise 3 tablespoons extra-virgin olive oil, divided ½ tablespoon balsamic vinegar 3 to 4 leaves fresh basil, minced ¼ teaspoon salt Freshly ground black pepper to taste Place the bread slices on a baking sheet and preheat the oven to 450 degrees. At the same time, slice the tomatoes crosswise, remove the seeds with your fingers and chop the tomatoes into a medium dice. Take one half of the garlic clove and mince it. In a medium bowl, combine the chopped tomato, minced garlic, 1 tablespoon of the olive oil, vinegar, basil, and salt and pepper and gently stir to combine. Toast the slices until golden-brown, about 7 minutes. When they first come out of the oven, rub each slice of toast all over with the remaining half garlic clove. Carefully pour the remaining 2 tablespoons olive oil over the toasts (or brush it on with a clean kitchen brush). Using a slotted spoon, top each toast with some of the tomato-basil mix and serve right away. Emily Wise Miller is the web editor at Live Happy.

Lifestyle

Mixed Berry Shortcake

This delicious berry dessert is super-quick and easy if you opt for store-bought individual shortcakes (available in supermarkets throughout the spring, during “strawberry season”), or you can use slices of homemade or store-bought pound cake—or any kind of biscuit or cake you like—as the base. Freshly whipped cream is a classic topping, but for a healthy alternative, try Greek yogurt sweetened with a spoonful of honey. Serves 6 4 cups mixed fresh berries, such as strawberries and blueberries 2–4 tablespoons sugar 6 pre-made shortcakes or slices pound cake 1 cup whipping cream or yogurt 2 tablespoons powdered sugar ½ teaspoon of vanilla A few leaves of fresh mint (optional) Gently wash all the berries, hulling the strawberries and slicing them in half. Place berries in a bowl, stir in the sugar and set aside and place in the refrigerator until ready, for at least one hour. To make the whipped cream, using a stand mixer or electric beater, beat the whipping cream, sugar and vanilla until soft peaks form. Spoon berries over each pre-made shortcake and top with the whipped cream or yogurt. Garnish with fresh mint, if desired. Serve and enjoy!

Lifestyle

The Bite of Spring

This bright, colorful zucchini salad is not only good-looking—it’s good for you. Rich in antioxidants such as alpha- and betacarotene, lutein and zeaxanthin, green and yellow summer squash are a low-calorie boon to your system. If you eat the skin, you get a boost of dietary fiber in addition to a generous dose of potassium and vitamin C. Pair this recipe with crusty bread and a glass of crisp white wine, and serve as a delicious starter, or even a light lunch. Summer Squash, Herb and Feta Salad Serves 4 ½ small red onion, sliced into very thin rounds 2 green zucchini, trimmed, sliced paper-thin lengthwise with a vegetable peeler or mandoline 2 yellow squash, trimmed, sliced paper thin lengthwise with a vegetable peeler or mandoline ¼ cup extra-virgin olive oil Juice of ½ lemon Coarse salt and freshly ground black pepper to taste About 12 basil leaves, minced About 12 leaves fresh mint, minced About 2 tablespoons crumbled feta cheese Good-quality balsamic vinegar for sprinkling on top (optional) Instructions Place the onion slices in a bowl with ice water and let sit for about 10 minutes to take out some of the bite. In a medium bowl, combine the zucchini, squash and onion slices; olive oil; lemon; salt and pepper and basil and mint so all the vegetables are coated and seasoned. Have ready four plates and place a quarter of the vegetables on each plate. Top with the crumbled feta and drops of good-quality balsamic vinegar, if using. Serve right away. Brigit Binns is the author of 29 cookbooks, though she may have lost count. Her latest, Eating Up The West Coast, is available wherever books are sold.

Try these three delicious recipes that use fresh spring produce.

Lifestyle

The Flavors of Spring

Eating with the seasons gives our lives a welcome rhythm and variety, a sense of deep-seated wellbeing. What better way to celebrate the arrival of spring than to feast on the special fresh ingredients it brings? After the heavy, starchy root vegetables of winter, the vibrant green veggies of spring are just what our bodies crave.Fresh Pea Soup with Mint and Garlic CroutonsServes 4–6For the soup:3 cups shelled English peas (about 3 pounds peas in the pod)Kosher salt and freshly ground pepper2 tablespoons olive oil6 green onions, white and tender green parts, thinly sliced2 cloves garlic, minced4 cups chicken stock1 bunch fresh mint, 2 sprigs reserved, the rest tied with kitchen string1 medium Yukon gold potato, peeled and chopped1/4 cup crème fraiche or sour cream, plus more (optional) for servingFor the Garlic Croutons (optional):Stale sliced baguette1 peeled garlic cloveOlive oil sprayBring a pot of water to a boil, season with salt, and add the peas. Cook until just tender, about 5 minutes. Drain, then immerse in a bowl of cold water to stop the cooking. (Alternatively, cook the peas with a cup of water in a microwave for 5 minutes. If using frozen peas, reduce cooking time to 3 minutes.) Set cooled peas aside.Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook for another minute. Stir in the stock, potato, and a large pinch of salt, and add the bundle of mint. Raise the heat to bring to a boil, then lower the heat and simmer until the potato is tender, 15–18 minutes. Discard the mint bundle.Pluck the leaves from the remaining mint sprigs and slice them thinly. Add half the mint, half the crème fraîche, half the peas, half the potatoes, and half the broth to a food processor and puree. Pour into a bowl and repeat to puree the remaining ingredients. Return the soup to the saucepan, season generously with salt and pepper, and reheat briefly. Serve with garlic croutons, if desired, and/or a dollop of crème fraîche.To make the croutons, preheat the oven to 375°F. Spread the stale baguette slices in a single layer on a baking sheet. Rub each with garlic and spray with olive oil. Toast in the oven for 5 minutes, then remove from the oven, flip the slices with tongs, spray again with olive oil, and toast for 5 minutes more.Orange Beef & Asparagus Stir-FryServes 41/2 cup freshly squeezed orange juice1/2 cup beef or chicken stock3 tablespoons soy sauce2 tablespoons mirin or sake2 teaspoons cornstarch1 teaspoon brown sugarSriracha sauce, chili oil, or other hot sauce to taste3/4 pound flank steak, sliced thinly against the grain into 2-inch-long strips2 tablespoons peanut oil or grapeseed oil1 bunch asparagus, cut into 1 1/2-inch pieces1 yellow onion, thinly slicedZest of 1 orange1 knob fresh ginger, peeled and minced2 cloves garlic, minced1/2 cup roasted cashew piecesSteamed rice for servingIn a large measuring cup, combine the orange juice, stock, soy sauce, mirin, cornstarch, sugar, and Sriracha. Stir with a fork to dissolve the cornstarch and sugar, and set aside.Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the asparagus and stir-fry until nearly tender, 2–4 minutes, depending on thickness. Add the onion, gingerroot, and garlic and stir-fry until the onion is translucent. Remove the vegetables to a bowl.Heat the remaining 1 tablespoon oil and add the beef. Stir and toss until just barely still pink. Add the reserved vegetables, cashews, and orange juice mixture (after giving it a quick stir) and the zest. Bring the sauce to a simmer and cook for 1 minute. Serve at once over steamed rice, passing additional hot sauce at the table.Grilled Zucchini Salad with Thai FlavorsServes 4Yogurt Dressing1/4 cup plain Greek yogurt2 tablespoons finely chopped cilantro2 tablespoons minced red onionZest and juice of 1 lime2 tablespoons rice vinegarKosher salt and freshly ground pepper2 tablespoons olive oil1 tablespoon jarred Thai green curry paste1 pound zucchini (3 small), halved lengthwise1 red bell pepper, quartered and seeded1/2 head butter lettuce, tornTo make the dressing, in a large measuring cup, combine the yogurt, cilantro, red onion, lime zest and juice, and vinegar. Stir with a fork, taste and season with salt, and set aside.Preheat a grill or the broiler to high heat. In a large bowl, mix the olive oil and curry paste. Add the zucchini and red bell pepper and toss with your hands to coat. Season with salt and pepper and toss again. Grill or broil the vegetables until just charred on the edges but still firm, about 3 minutes per side. Remove from the heat and let cool. Slice the zucchini crosswise and on a slight angle into 1-inch pieces. Scrape the loose skin from the pepper (you needn’t remove it all) and slice into 1/4-inch-thick strips. Put the vegetables in a large shallow bowl. Pour most of the dressing over and toss to coat. Add the lettuce and remaining dressing and toss again. Taste and season with salt and pepper. Serve right away.For more spring recipes, pick up the June issue of Live Happy magazine.

Lifestyle

Rosemary Sea Salt Shortbread Cookies

Rosemary Sea Salt Shortbread. Servings: 12 Ingredients 1 stick unsalted butter, softened ¼ cup sugar ½ teaspoon finely chopped fresh rosemary 1 cup all-purpose flour Pinch of sea salt, plus more for sprinkling on top Make the cookies Preheat your oven to 375 F. In the bowl of an electric mixer, combine the butter, sugar, rosemary and pinch of salt. Set the mixer to medium and slowly add the flour into the butter mixture until it comes together as a firm dough. Form the dough into a ball, and wrap loosely with plastic wrap. Use your hands to roll the ball into the shape of a log. Pop the dough into the freezer for 15 to 20 minutes or until it hardens enough to slice into ¼-inch rounds. Place the rounds on a sheet pan, and sprinkle each cookie with coarse sea salt. Bake until they become light-golden brown, about 20 minutes. Note: You can easily double or triple this recipe and freeze the dough until you're ready to bake. Simply defrost, slice and pop your cookies into the oven! For more on Chrissy Carter, see the article 5 Tips for Holiday Bliss. Follow Chrissy at chrissycarter.com.

Lifestyle

4 Ways to Use Your Superfoods

Now we know that healthy, nutrient-packed ingredients like seafood, nuts, eggs and leafy greens are great for our bodies and our minds. They have the power to improve our mood (even if we might assume the uplift is just the afterglow of eating a good meal). But what do we do with this knowledge? Instead of scarfing down handfuls of nuts or binging on hard-boiled eggs, try whipping up some of these delicious, soul-satisfying dishes as a way to add some happy to your meals. Nut–Crusted Sea Bass Serves 4 Olive oil 1/2 cup walnuts, pecans or pistachios, chopped medium-fine 1/3 cup panko or fresh bread crumbs 2 tablespoons grated Parmesan cheese Kosher salt and freshly ground pepper 4 sea bass or cod fillets, 4–6 ounces each 2 tablespoons Dijon mustard or prepared horseradish Preheat the oven to 425 F. Line a baking sheet with foil and lightly grease the foil with olive oil (spray is fine). Combine the nuts, bread crumbs, Parmesan, 1 teaspoon salt, and a generous grinding of pepper in a shallow bowl. Drizzle with 2 tablespoons olive oil and toss until the crumbs are evenly moistened. Spread the top of each fillet with the mustard or horseradish. Press the coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets. Bake until the topping is crisp and browned and the fish is cooked through, 10–12 minutes, depending on thickness. Serve at once. Quick Tuscan Bean Stew with Poached Egg Serves 4 2 teaspoons olive oil 3 green onions, thinly sliced 2 garlic cloves, pressed 1 teaspoon fresh sage or oregano, minced, or 1/2 teaspoon dried Two 8-ounce cartons chicken broth Two 15-ounce cans cannellini or other white beans, rinsed and drained 2 lemons, 1 juiced, 1 cut into wedges for serving Kosher salt and freshly ground black pepper 1/4 cup freshly grated Parmesan cheese for serving 2 tablespoons white vinegar 4 eggs Heat the oil in a Dutch oven over medium heat. Add the green onions, garlic and sage; cook, stirring frequently, until the onions begin to soften, about 2 minutes. Meanwhile, heat 3–4 inches of water in a pot wide enough to hold 4 eggs. Carefully crack the eggs into 4 small bowls, keeping the yolks whole. Stir the broth and beans into the Dutch oven; bring to a simmer and cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in the juice of 1 lemon; season with salt and pepper. Spoon the stew into shallow bowls while the eggs are poaching, below. When the egg-poaching water is just under a boil, stir in the vinegar and pour each of the eggs into the water in quick succession, bringing the bowls close to the surface of the water and pouring quickly. Set a timer for 4 minutes, and lower the heat so the water does not boil while the eggs are cooking. Remove the eggs with a slotted spoon, pressing the spoon against the pan to remove any raggedy edges and blotting the eggs with paper towels. Place each egg on top of a bowl of stew. Season with salt and pepper and sprinkle with Parmesan. Serve with lemon wedges. Kale Salad with Pecans & Dried Cherries Serves 4 1 lemon 4 cups thinly shredded dinosaur (lacinato) kale 2 cups thinly shredded mustard or collard greens 1/4 cup walnut or olive oil (divided) Kosher salt and freshly ground black pepper 1/2 cup shaved Parmesan or pecorino cheese 1/4 cup dried cherries or fresh pomegranate seeds 2 tablespoons thinly sliced fresh basil or mint 1/2 cup toasted pecans, coarsely chopped 1 avocado, pitted, peeled, and diced (optional) First, zest and juice the lemon. Set aside. Combine the kale and mustard greens and toss with the lemon juice and 2 tablespoons of the oil. Season with salt and pepper. Let sit for 5 minutes, then massage the dressing into the kale with your fingertips. Add the Parmesan shavings, dried cherries, basil, pecans, and avocado, if using, plus the remaining 2 tablespoons oil and the lemon zest. Toss and serve. Sweet Potato Frittata Serves 4 8 eggs 1/3 cup milk Kosher salt and freshly ground black pepper 2 red-skinned sweet potatoes, such as Garnet or Jewel 2 tablespoons olive oil 1 teaspoon ground cumin 2 green onions, white and green parts, thinly sliced 2 handfuls baby spinach, roughly chopped 1/2 cup fresh goat cheese Note: This recipe requires a 12-inch nonstick skillet that can go in an oven. Preheat the oven to 425 F. Whisk together the eggs, milk and a generous sprinkle of salt and pepper. Peel the sweet potatoes and dice to ¼-inch. In a 10–12-inch nonstick skillet, warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with the cumin and salt to taste. Cook, stirring occasionally, until they are tender and browned, 10–15 minutes. Sprinkle the green onions and spinach over the potatoes, then cover the pan and cook until the spinach wilts, 1–2 minutes. Reduce the heat to low, give the eggs one last stir, and pour them over the potatoes. With your fingers, crumble the goat cheese over the top of the frittata. Put the pan in the oven and bake until the middle barely jiggles when you shake the pan, 12–18 minutes. If you like, turn the broiler on for the last minute of cooking to brown the top. Let the frittata rest for a few minutes before turning it out of the pan and slicing. Season with salt and pepper before serving.

Lifestyle

Breaking Bread

Food made and shared with love turns anymeal with family or friends into the best oftimes. As a willing participant, we’re first seduced by wonderful aromas, then by the visual delight of new or familiar dishes, and finally, by flavors embodying happiness.Somewhere between the first sips and thelast spoonful, we’ve smiled and laughed;swapped stories, jokes and opinions;reminisced about old memories and madenew ones. Making connections through food is adaily activity for chefs. They know one wayto melt our hearts is to tantalize our tastebuds. While we all need to eat in order tosurvive, when we share good food, we areliving life. Four chefs who know this wellare Yotam Ottolenghi and Sami Tamimi in London and Andrew Ticer and MichaelHudman in Memphis, Tenn. All four men grew up in families wherelarge, shared meals played a central role ineveryday life. While the families of Yotam and Sami hail from the Middle East andAndy’s and Michael’s are from Tennessee,they held the same tradition in high regard. The foods of both sides of Jerusalem Yotam and Sami spent their childhoodssurrounded by food and family. Bothwere born in Jerusalem and they grewup just a few miles from each other—Sami in the walled, largely Palestinian Old Cityof Jerusalem and Yotam in JewishWest Jerusalem. Both experienced the joy of foodand cooking at a young age, but foundtheir calling in different ways. Wantingto break free of the more conservativeattitudes of their hometown, theyoung men found their way to morecosmopolitan Tel Aviv in their early 20s, where Yotam was an assistantteacher and budding journalist, andSami pursued a cooking career. It was on the doorstep of a westLondon restaurant, Baker and Spice,where the two finally met in 1999.Sami, who had by then attended LeCordon Bleu cooking school, wasthe head chef, and Yotam worked inpastry. After a 30-minute conversation,they realized the serendipity of theirpasts. A friendship formed, leadingto the opening of the first Ottolenghi restaurant three years later. The various combinations of Yotam’s German and Italian heritage, Sami’s Arabic upbringing, the vibrant street foods of Jerusalem, and cooking with their respective grandmothers and auntshave influenced what diners experiencetoday at the four Ottolenghi locationsand their fine-dining restaurant,NOPI, all in London. Mid-Eastern,Mediterranean, Muslim and Jewishtraditions mingle, along with a nod to California and a grab for the occasionalJapanese ingredient. For both chefs, happiness comesback to the sharing of food. “Food isnot a panacea and a bowl of hummus is not going to bring about world peace,”Yotam says. “Sitting around a tableand eating together is a good place tostart, though.” “How can you be miserable whenbeing offered a platter full of roastedaubergine [eggplant] or butternut squash topped with green herbs andpurple, jewel-like pomegranate seeds?”Sami adds. “It’s sunshine on a plate.” Southern hospitality Connection to the past also runsdeep with Andy and Michael. Friendssince the sixth grade and raised withthe family-oriented, hospitality driventraditions of the South, theyhad another influential presence intheir lives. Both grew up in largeItalian families with wise, adoringgrandmothers who dispensed love andadvice along with tastes of whateverrobust dish they had in the oven orbubbling on the stovetop. Andy and Michael each credit their "Maw Maw’s cooking" as their inspirationfor what they do today. Theirphotographs have prominent placesin their restaurant, Andrew MichaelItalian Kitchen.Their cooking is the best of bothItaly and the American South: Tortellini is stuffed with black-eyed pea purée,pecorino romano lives comfortablywith crispy fried chicken skins andCalabrian sausage flavors a simmering pot of collard greens. Ingredients aresourced locally; what farmers bringaround drives menu choices. Whensomething new comes into the kitchen, it spurs creativity. “When you cook, when you spend allthis time being into the food; you wantto share it,” Michael says. “Our guestsare coming into our house to eat ourfood and break bread with us. We wantyou to put everything aside and justenjoy yourself.” Cauliflower and Cumin Fritters with Lime Yogurt Serves 4 These addictive fritters are Sami’s mother’s recipe. She used to make them once a weekand give them to the kids in a pita to take toschool for lunch. They are not dissimilar toIndian pakoras. Best eaten hot or warm ortaken on a picnic—in a pita, of course, withsome hummus and tomato. FOR THE LIME SAUCE 1¹/³ cups Greek yogurt 2 tablespoons finely chopped cilantro Grated zest of 1 lime 2 tablespoons lime juice 2 tablespoons olive oil Salt and freshly ground pepper FOR THE FRITTERS 1 small cauliflower Scant 1 cup all-purpose our 3 tablespoons chopped at-leaf parsley plus a few extra leaves for garnish 1 clove garlic, crushed 2 shallots, finely chopped 4 free-range eggs 1 ½ teaspoons ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground turmeric 1 ½ teaspoons salt 1 teaspoon freshly ground pepper 2 cups sunflower oil for frying To make the lime sauce, put all the sauce ingredients in a bowl and whisk well. Taste—looking for a vibrant, tart, citrusy flavor—andadjust the seasoning. Chill or leave out forup to an hour. To prepare the cauliflower, trim off anyleaves and use a small knife to divide thecaulifower into little orets. Add them to alarge pan of boiling salted water and simmerfor 15 minutes, until very soft. Drain intoa colander. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs,spices, salt and pepper in a bowl and whisktogether well to make a batter. When themixture is smooth and homogenous, addthe warm cauliflower. Mix to break down thecauliflower into the batter.Pour the sunflower oil into a wide pan toa depth of 2⁄3 of an inch and place over highheat. When it is very hot, carefully spoonin generous portions of the cauliflower mixture, 3 tablespoons per fritter. Takecare with the hot oil! Space the frittersapart, making sure theyare not overcrowded. Fry in small batches, controlling the oil temperature so the fritterscook but do not burn. They should takeabout 2 to 4 minutes on each side. Remove from the pan and drain well on a few layers of paper towels. Serve with thesauce on the side. (Recipe are from Ottolenghi: The Cookbook, Ten Speed Press, 2013.) Pickled Beet Crostini withTarragon and Gorgonzola Serves 8 “One day in mid-fall, we had a partyscheduled for the restaurant, and we needed to come up with a passed appetizer for the event. For some reason, nothing really excited us, and then the Woodson Ridge Farm delivery truck pulled into our driveway. Leslie had some incredible lookingbeets that day that sparked an idea. We wrapped the beets in aluminum foil andlaid them right on the embers of the pizzaoven to roast. When they were tender, wecut them into pieces and poured some ofour house pickling liquid over them. Wewanted something nice and bright to gowith them, so we combined some yogurt,ricotta, chopped fresh herbs and citrus juiceinto a thick spread.” —Michael Hudman FOR THE PICKLED BEETS ¾ pound beets, any color (2 or 3 medium beets) 1 cup champagne vinegar ¾ cup sugar 2 tablespoons coriander seeds 1 tablespoon peppercorns 1 teaspoon yellow mustard seeds ¼ yellow onion, minced 2 bay leaves 1 bunch each fresh tarragon and thyme FOR THE TARRAGON YOGURT Scant 1 cup fresh tarragon leaves ½ cup fresh mint leaves Juice of 1 lime and 1 orange 3 or 4 ice cubes 1 cup plain Greek yogurt ½ cup good-quality fresh ricotta cheese Kosher salt One baguette, thinly sliced Extra-virgin olive oil Crumbled Gorgonzola cheese or trout roe for garnish Preheat the oven to 400 F. Place the beets in a roasting pan and cover with aluminum foil. Roast until tenderwhen tested with a knife tip, about 45 minutes. Set the beets aside until coolenough to handle, then remove the skinsand quarter. Put the beet quarters in amason jar or nonreactive bowl. In a saucepan, combine the vinegar,½ cup water, the sugar, coriander seeds,peppercorns, mustard seeds, onion, bayleaves, tarragon and thyme, and bring toa boil over high heat. Reduce the heat tomedium-low and simmer for 10 minutes.Taste the liquid for flavor balance, but becareful not to take a deep breath or it willmake you cough. Strain the pickling liquidand allow to cool to room temperature.Pour the liquid over the beets, cover andrefrigerate overnight. To make the tarragon yogurt, blanch thetarragon and mint in a saucepan of boilingsalted water to brighten their color, about10 seconds. Plunge them into ice waterto lock in the color. Drain the herbs andsqueeze out any excess water. Roughly chopthe herbs and put them in a blender withthe lime juice, orange juice and ice cubes.Blend on high speed until liquefied, about 3minutes. Do not let the mixture get hot, orit will turn dark green.Pour the purée intoa bowl and stir in the yogurt and ricotta.Season to taste with salt. To make the crostini, preheat the ovento 350 F. Arrange the baguette slices on abaking sheet and brush them generously with the olive oil. Bake until golden brownand crisp, about 10 minutes. To serve, remove the beets from thepickling liquid and cut them into smallerpieces, if you like. Arrange the crostini ona platter and spread each one with thetarragon-yogurt mixture. Top with the beets and garnish with the Gorgonzola. (Recipe from Collards & Carbonara: Southern Cooking, Italian Roots, Olive Press, 2013.)

A Hot Fudge Sundae Never Leaves You Cold

Quinoa-Mushroom Frittata With Fresh Herbs

Tomatoes Take a Starring Role

Bruschetta With Tomato and Basil

Mixed Berry Shortcake

The Bite of Spring

The Flavors of Spring

Rosemary Sea Salt Shortbread Cookies

4 Ways to Use Your Superfoods

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