These nuts are a game changer, they are flat-out addictive and you will keep coming back for more. I have a number of recipes for roasted nuts, however this one tops them all. They are salty, sweet, crunchy and more importantly, they stay crunchy. They are equally amazing on their own, as a cocktail snack, in a salad or as a topping over some ice cream with salted caramel sauce.

So, consider yourself officially warned and please don’t blame me for not being able to stop eating them.

INGREDIENTS
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1⁄2 teaspoon ground cinnamon
4-5 cups pecan halves
11⁄2 cups water
3 cups sugar
2 tablespoons mild vegetable oil
2 teaspoons vanilla extract
a pinch or two of flaky salt

DIRECTIONS
Preheat the oven to 325º and line 2 rimmed baking sheets with parchment paper. Next, in a saucepan over medium heat, combine the pecans, water, and sugar. Bring to a simmer and stirring often, cook the pecans for 5 minutes. Meanwhile, combine the salt, pepper and cinnamon in a small bowl and set aside. Then, with a slotted spoon, remove the nuts from the pan, spread them in a single layer on the baking sheets. Using two forks, separate them so they don’t touch each other and have room to bake individually. Then, bake for 20 minutes, or until they turn a deep and toasty brown.

Remove from the oven and cool for 5 minutes. Push the nuts into a mound in the center of each sheet. Then, drizzle each mound with half the oil and half the vanilla extract and toss to coat. Sprinkle each mound with half the cinnamon mixture and toss well to coat them evenly.

Again, spread the nuts on the baking sheets in one layer. Finally, return to the oven for about 10 minutes, or until browned and crisp. Remove from the oven, sprinkle with a flaky salt, such as Maldon and let cool completely before transferring to an airtight container. I bet you can’t eat just one!

Additionally, they make a nice hostess gift. Simple to make, tasty, versatile, addictive…it doesn’t get any better.

Spring has arrived…supposedly. I sit here in New England, where currently, it is 42º outside and it’s mid-May! But given the calendar, the warmer weather has to be around the corner.

At the market, the asparagus were looking so good and they are one of my favorite spring vegetables so, I had to buy them. Then, I decided I wanted to prepare them a little differently and thought this would be a nice change and a nice spring-looking dish.

Honestly, you will be so impressed with yourself when you make this tart! It is just silly easy and it tastes even better than it looks. Now don’t be deterred by the length of these directions, I am going a bit overboard to explain each step, but believe me, this came together in no time.

INGREDIENTS
1 sheet puff pastry
goat cheese log, room temperature and preferably marinated goat cheese
1/2 cup freshly grated parmesan cheese
fresh asparagus
extra virgin olive oil
kosher salt and fresh ground pepper
1 egg, for egg wash
Maldon salt (or other flaky, finishing salt), optional

DIRECTIONS
First, thaw the puff pastry, using the package instructions; that’s usually overnight in the refrigerator. Then, when you’re ready to prepare the tart, preheat your oven to 400º.

Clean and trim your asparagus and place them on a sheet pan. Then, sprinkle them with a little olive oil, kosher salt and some fresh ground pepper. Roll them around to coat them evenly. Next, place them in the preheated oven and roast for about five minutes. You are not looking to fully cook them, just a short precook. After about five minutes, remove from the oven and let them cool.

Now, I must say, if you have very thin asparagus, you probably don’t need to do that step. However, mine were a bit chubby and I wanted to make sure they would be cooked through in the finished product. If you don’t precook them, you should still coat them with the olive oil, salt and pepper.

While the asparagus are roasting, on a lightly floured surface, roll out the sheet of pastry. You not really looking to enlarge the pastry sheet, you just want to smooth it out a bit. Then, take a sharp knife and score the pastry about 1″ to 1-1/2″ from the outer edge, all the way around. This will give you the nice puffy edge. Make sure you don’t cut all the way through.

Next, spread the room temperature goat cheese on the pastry sheet, inside your scored edge. A thin layer is all that you need here and you probably won’t use all of the cheese that you have. Then, place the cooled asparagus on the cheese, in any pattern or order that you like. Add a few small dollops more of the goat cheese over the asparagus and a sprinkling of the parmesan.

Now, add a tablespoon of water to the egg and mix well. Brush the egg wash on the empty, scored border. Then, sprinkle some parmesan cheese over the egg washed border and place in the oven. Cook for about 15-20 minutes or until the pastry is browned and the asparagus are cooked tender (not mushy!). Remove from the oven, immediately sprinkle a small pinch of the flaky salt over the asparagus (if using) and let cool slightly. I prefer serving this barely warm or at room temperature, the choice is yours. Enjoy and let me know how you liked it.

NOTES
You can pretty much do any free-form shape in this recipe. However a large rectangular shape works easiest, for me. Alternatively, doing a few smaller squares works well too, especially if you are intending it as individual servings. Try cutting them in triangles to pass as an hors d’oeuvre.

Love this tart and especially love the way it presents. It’s just so pretty, mouthwatering and the best news is how easy it comes together. You definitely get a big return on your efforts here. I use heirloom tomatoes, in a variety of colors because it has greater visual appeal. However, use whatever is available and you will not be disappointed. Additionally, if you’re feeling energetic, you could make your own marinated goat cheese and I do think that elevates things substantially.

I like to use a rectangular tart pan, however a round one works just as well and would obviously be a larger tart and serve more people. This is one recipe that I would not suggest doing ahead, because the pastry gets soggy if it sits too long. Pulling it out of the oven shortly before serving it would be best.

INGREDIENTS
1 package puff pastry sheets
several heirloom tomatoes, depending on the size of your tart pan
1 log herbed goat cheese or marinated goat cheese, room temperature
fresh basil, julienned for garnish
kosher salt and fresh ground pepper
1 egg

DIRECTIONS
Preheat oven to 400º
Defrost the puff pastry, per package directions. Gently roll out the dough to fit your tart pan. See notes below. Next, spread a thin layer of the goat cheese on the pastry. Then place 1/4″ slices of your tomatoes in a slightly overlapping layer. If you have a bit more of the cheese, put a few dollops on top of the tomatoes. Add a tablespoon of water to the egg and whisk well. Brush the egg wash over the pastry edge, which gives the crust a nice color. Finally, sprinkle the tomatoes with kosher salt, freshly ground pepper and a drizzle of good olive oil.

Bake for 15-20 minutes. If the crust is browning too quickly, turn the oven down to 375º. When crust is golden brown and the tomatoes are slightly bubbly, remove from the oven. Let the tart sit for about five minutes, sprinkle with the basil, then cut and serve.

NOTES
You will most likely have to cut and paste a piece or two of the pastry to fit your pan. For my rectangular pan, I used only one sheet and needed to cut and paste a small section. Don’t try to roll too thinly to fit, just cut what you need to fill the spot and lightly press to seal together.

If you’re looking for a healthy, tasty and easy appetizer, this should be your new go to recipe. This comes together in minutes and can be served as an actual spread with crackers or as a dip. However, if you’re feeling “fancy” and looking to impress a bit, you could use it in cucumber cups, as shown in the photo above. They make a great presentation, they’re an easy, no mess, finger food and are definitely a healthy, low carb option.

INGREDIENTS
1/4 – 1/2 lb. smoked salmon, chopped
2 Tbs. grated onion or finely chopped
1 1/2 Tbs. fresh dill, chopped
2 Tbs. sour cream
1 Tbs. plain greek yogurt
1 Tbs. capers
2 tsp. fresh lemon juice
fresh ground pepper, to taste

DIRECTIONS
Combine all ingredients, mix well and serve with pumpernickel squares, crackers or some nice crunchy crostini.

CUCUMBER CUPS
1-2 English cucumbers
Cut the cucumber into 1″ pieces, then, using a melon baller (a 1/2 teaspoon measuring spoon works well too) , scoop out the center of the cucumber to form a ‘cup’ for the salmon. Lightly salt the cucumber cups and turn upside down on a paper towel for 10-15 minutes. Finally, when fully drained, fill the ‘cups’ with the salmon spread, arrange on your platter and serve with a little garnish of dill fronds.

Focaccia is really just a scaled down version of pizza. Although I would define this more as a flavored flatbread, you can call it what you wish. However, please, do yourself a favor and just try this! The toppings on a focaccia are not the main focus, though they do impart wonderful and essential flavorings. The highlight here is on the simplicity of the bread itself. And isn’t that what we all love about authentic Italian food? Using the best ingredients you can find, use very few of them and then produce an insanely tasty product. Well, my friends, this recipe hits that spot. I think you will fall in love, with your first bite.

To keep things really simple, you could go to a good pizza spot and buy their dough. Alternatively, you can use my  pizza dough recipe, which is super quick, easy and reliable. Please note, that this is not a big, fluffy, piece of bread. Therefore, there are many options when serving. For example, it is wonderful as a stand-alone snack or served alongside a meal. Additionally, and my personal favorite, I prefer it sliced thinly and served as an appetizer, with cocktails.

INGREDIENTS
1 round of dough
4-5 small shallots, thinly sliced
8-10 kalamata olives, pitted and halved
3-4 sprigs fresh rosemary, stripped from stems
1/2 tsp. each, kosher salt and fresh ground pepper
pinch of crushed red pepper
5 Tbs. extra virgin olive oil
1/2 tsp. Maldon salt

DIRECTIONS
Preheat oven to 425º
In a small bowl, combine the shallots, rosemary, 3 1/2 tablespoons of the oil, salt and pepper. Mix well, breaking up the shallot rings and set aside. Meanwhile, preheat a 12″ cast iron skillet (or any heavy, ovenproof skillet) either on top of the stove or in the preheating oven. Next, roll out the pizza dough to approximately a 10″ round.

Then, when the skillet is hot, remove from the heat and add the remaining 1-1/2 tablespoons of oil. When the oil is shimmering, carefully lay the rolled-out dough in the pan. Finally, using your fingertips, make multiple indentations in the dough and spread the shallot mixture on top. Bake in the upper third of the oven for about 20-25 minutes or until browned on top. Finally, remove from the oven, immediately add a sprinkling of the Maldon salt and let cool for about ten minutes, before slicing.

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini.  I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.

A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.