Here you have one of the easiest, tastiest flatbreads ever. Consider yourself warned, it is definitely addictive. Although you will love it because it is just so simple to make, your guests will love it because it is just so irresistibly delicious. Additionally, you can try my Tuscan Flatbread a slight variation on this and equally delicious and addictive.

I use this in three ways. First as an appetizer, sliced, in very thin wedges, second, as a tasty addition to a bread basket and finally, as a yummy stand alone snack. I like to serve it with most any grilled meat, but don’t let me limit you. Use your imagination and trust me, once you’ve tried it, you will find many excuses to make it again.

INGREDIENTS
1/2 recipe pizza dough or a good store bought one
1-2 large shallots, thinly sliced
2-3 long sprigs of fresh rosemary
1/4-1/3 cup extra virgin olive oil
a pinch of crushed red pepper flakes
kosher salt & fresh ground pepper
medium or coarse corn meal

DIRECTIONS
Preheat oven to 400º
First, leave the pizza dough out for a good 30-40 minutes. This allows it to come to room temperature, let it rise a little and most importantly, makes it much easier to roll out. Meanwhile, place the sliced shallots (use a mandoline, if you have one) and crushed red pepper in a small bowl and cover with the olive oil. Next, strip the rosemary leaves from the stems, add them to the shallot, oil mixture; stir to combine and set aside until your dough is ready to roll out. However, do make sure that you let the shallots and rosemary marinate for a minimum of 10-15 minutes.

Next, roll the dough in a small amount of the corn meal (not flour). This gives a nice crunch to the flatbread. Alternatively, you can put a sprinkling of the corn meal on a sheet pan, lined with parchment paper and gently push and stretch the dough. Once spread out, put dimples in the dough with your fingertips. Then, spread the shallot, rosemary mixture over the dough, allowing the oil and shallots to settle into the dimpled areas. Sprinkle with the kosher salt and fresh ground pepper and cook for about 15-25 minutes. 

Make sure to start checking it after about 12 minutes and stay close by to watch it. I find that the timing is very different, depending on the dough and different ovens. You will know it’s done when it is a bit bubbly and lightly browned.

NOTES
When using this as an appetizer, I usually shape the dough into an oblong, as shown above. Additionally, to make it easier to work with and ensure smaller wedges, I cut the dough into quarters and work from there. Meaning, if I am only having a couple of people over, I would do only one oblong. If I’m having a crowd, I would do all four pieces, from the one pound of dough.

Then, for serving, I cut, cross-wise, into slim wedges, as shown below and use an oblong serving plate or board. Obviously, this is totally unnecessary, you can certainly just do one very large round. I just think it presents better that way. You choose what way works best for you.

Looking for a quick and tasty side dish for your next gathering? Try this dish for a departure from the usual sides. It is extremely quick, incredibly tasty, always a big hit and it only gets better the next day. Additionally, the ingredients are mostly shelf stable, which makes them wonderful items to keep in your pantry for a side dish on a moments notice.

1⁄4 cup soy sauce
3 Tbs. toasted sesame oil, Trader Joe’s has a good one
2 Tbs. red wine vinegar
1 1⁄2 Tbs. sugar
1 Tbs. chili garlic sauce*
1 lb. linguine
4 scallions, thinly sliced
1 red bell pepper, cut in match-stick strips

Combine the first five ingredients in a jar, shake to combine and set aside. This can be made a day ahead and refrigerated, which only enhances the flavors. Just remember to bring the sauce to room temperature before continuing.

When ready, cook the linguine, according to the package directions. Then, drain and briefly rinse under cool water to stop the cooking. Do not overcook the linguine, it should have a bit of bite to it. Then, transfer to a bowl and add the room temperature dressing. Hold some back to add just before serving, if needed. Finally, add the scallions and the red pepper strips, toss well to combine, sprinkle with a few more scallion pieces and serve, either at room temperature or chilled.

*Chili garlic sauce is available at Asian markets or in the international section of most supermarket.

So, what do you do when your ‘better’ half brings home raw, unsalted mixed nuts?! They don’t exactly have much flavor and not what I was expecting. Yes, a mistake, not the end of the world, but now what do I do with these blah, boring nuts? Well, I found an incredibly easy solution. Just add a drizzle of olive oil, some kosher salt, a few fresh herbs and toast them in a hot oven for a bit. A total game changer, they’re delicious, company worthy and great as a nibble with cocktails.

INGREDIENTS
1 lb. mixed nuts, raw & unsalted
extra virgin olive oil
kosher salt
fresh ground pepper
sprigs fresh rosemary
sprigs fresh thyme

DIRECTIONS
Preheat oven to 400º.
This could not be more simple and more satisfying. Spread the nuts on a sheet pan, sprinkle with a bit of good extra virgin olive oil, sprinkle generously with kosher salt, fresh ground pepper and toss in the fresh herbs. Pop in the oven and roast for about 10-12 minutes. Keep close and watch the nuts carefully, all ovens are different, so there is no definitive timing. Once you start to smell the wonderful aroma, they are pretty much done.

Pull from the oven and immediately sprinkle with a good finishing salt. Maldon or a good fleur de sal is perfect here. Finally, place in a small serving bowl, add another sprig or two of the fresh herbs, as garnish, pour your favorite cocktail and enjoy.

Hard to imagine that so little effort could elevate this cheese from delicious, to extraordinary, but it does. A simple round of brie or camembert, add some olive oil, herbs, heat from the oven and in no time, you have an absolute winner. It’s a bit embarrassing to even call it a recipe, but here it is.

INGREDIENTS
1 round of brie or camembert
drizzle of extra virgin olive oil
several sprigs fresh thyme and/or rosemary

DIRECTIONS
Preheat oven to 350º
Place the cheese in an oven proof dish that you will also serve it in. Make a few slits in the top of the cheese, drizzle with olive oil, add the thyme sprigs and place it in the oven for about ten minutes or until you can see it start to melt and ooze. Serve with some fresh crostini or your favorite crackers. That’s it, stand back and wait for the compliments!

NOTES
Many wonderful options for this include adding a drizzle of honey. Also, adding not just one, but a combination of herbs, you could add some dried cranberries and toasted walnuts. A handful of toasted, slivered almonds would work deliciously as well.

Looking for a change from the many mundane potato recipes? Here’s your new favorite potato side dish. You’ll know you’ve made the right choice, when the incredible aroma permeates your house as this bakes. You will really break out of the boring potato rut with this recipe and it has the added benefit that it can be done well ahead of time. Additionally, it reheats beautifully which also makes it great the next day, although I dare say, I don’t think there will be any leftovers!

1-1/2 cups (7-1⁄2 oz.) all-purpose flour
1 tsp. kosher salt, divided
10 Tbs. unsalted butter, cut into 1/2-inch pieces, chilled
6 to 7 tablespoons ice water
4 oz. cream cheese, room temperature
2 oz. Parmesan cheese, grated, about 1 cup, divided
2 Tbs. extra-virgin olive oil
1 large egg, separated
2 tsp. Dijon mustard
11⁄2 tsp. minced fresh rosemary, divided
1⁄4 tsp. pepper
1 lb. medium Russet potatoes, peeled and sliced 1⁄8″ thick
1 shallot, sliced thin

Combine the flour and 1/2 teaspoon of salt in a food processor. Scatter the butter over the flour and pulse until mixture resembles coarse crumbs. Then, sprinkle 6 tablespoons of ice water over the flour mixture and pulse to combine, until it sticks together. If it is not coming together, add another 1 tablespoon more ice water, until it does come together.

Next, turn the dough out onto the counter, form into a thick round mass, wrap it in plastic wrap and chill for at least one hour.

Adjust the oven rack to the lower-middle position and preheat oven to 375º. Line rimmed baking sheet with parchment paper. Soften the chilled dough slightly on the counter, for about 10 minutes. Roll the dough into a 12″-13″ circle on a lightly floured surface and transfer to the parchment covered sheet pan.

While the dough is chilling, add the cream cheese, 1⁄2 cup Parmesan, oil, egg yolk, Dijon mustard, 1 teaspoon rosemary, remaining 1⁄2 teaspoon salt, and pepper in a food processor to combine until smooth. In a medium bowl, add the cheese mixture to the potatoes and shallot and stir to coat completely. Although this will be a messy and imperfect process, have no fear, it will be delicious. Next, pour the potato mixture into center of dough, pressing the potatoes into an even layer and leaving about a 2-inch border. Then, sprinkle 6 tablespoons Parmesan and remaining 1⁄2 teaspoon rosemary over top of potatoes.

To finish off the crust, fold it over into pleats, and then brush the egg white wash over the edges and sprinkle with the remaining 2 tablespoons of Parmesan.

Finally, bake until the crust and filling are golden brown and potatoes meet little resistance when lightly poked with a fork, about 40 minutes. Transfer the sheet pan to a wire rack and let the galette cool for about 10 minutes. Using a metal spatula, loosen the tart from the parchment and carefully slide it onto a wire rack; let cool until just warm, about 20 minutes. Cut into slices and serve.

This is for all of you non-bakers. I understand the aversion to baking pies, worrying how they will turn out, fear of failure and all that stress. Well, that is what makes this recipe so appealing, it comes together in minutes, with virtually no stress. Doesn’t hurt that it’s delicious and a definite crowd pleaser.

Although I give you a crust recipe here (scroll to the bottom), you can certainly make it even easier, with excellent results, by using a good, store-bought pie crust. My only caution…do not bother with the frozen crusts that come in a tin foil pan.

FILLING INGREDIENTS
12 oz. blueberries
1 Tbs. corn starch
1/4 tsp. cinnamon
1/4 cup sugar
1 1/2 tsp. fresh lemon juice
zest of half a lemon
turbinado sugar, for sprinkling

ASSEMBLY
Preheat oven to 375º.
In a large bowl, combine the blueberries, cornstarch, lemon juice, zest, cinnamon and sugar. Then, toss well to combine and coat the berries. Roll out the crust (store bought or homemade…see below) on a lightly floured surface, to about a 12″ round. Transfer the crust to a parchment lined baking sheet.

Next, mound the blueberry mixture in the middle of the crust, leaving about a 2″ border. Then, fold the edges over the blueberry mixture, overlapping slightly. Brush the edges of the crust with some milk and sprinkle with the turbinado sugar.

Finally, bake the galette for about 45 minutes or until the crust is a deep brown and the filling is bubbling. Make sure to check on it, all ovens vary and it may take a little more or less time. Cool a bit before serving. This can also be done earlier in the day, then briefly reheat in the oven, before serving. Make sure to top with some good vanilla ice cream!

Here is the crust recipe, for those of you that wish to go to the next level and make your own. I don’t think you’ll be disappointed!

CRUST INGREDIENTS
1/2 cup pecans
1 cup plus 2 Tbs. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1 stick (8 oz.) butter, chilled and diced

CRUST
Preheat oven to 350º.
Toast the pecans, in a single layer, on a sheet pan, occasionally tossing, until fragrant and slightly browned, about 10-15 minutes. When pecans have cooled, pulse them in a food processor until the texture of coarse meal.

Add the flour, sugar, salt, cinnamon and pulse to combine. Then, add the butter and again, pulse until the mixture is resembles coarse meal, leaving a few larger, pea-size pieces. Transfer the mixture to a large bowl and drizzle with 4 Tbs. of ice water. Mix well, until it comes together, adding another tablespoon of water, if needed. Gently pat the dough into a small disk, wrap in plastic and chill for an hour or more. This can be done a couple of days prior to using.

Perfect for pairing with Baby Back Ribs or Pulled Pork Perfection. This is a wonderful, light, and refreshing departure from the usual coleslaw recipes. Have no fear, even if you don’t like mayonnaise-based slaw, you will love this. Yes, there is some, however, it is nearly undetectable, thanks to the lime juice and I promise, you will not be disappointed.

INGREDIENTS
3 Tbs. mayonnaise
1/2 small clove garlic, grated or mash (see below)
Kosher salt and fresh ground pepper
1 medium lime, zested and juiced
1 package of slaw mix
3-4 scallions, thinly sliced, use white and green parts
3-4 Tbs. chopped fresh cilantro leaves

DIRECTIONS
First, chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Alternatively, you could just grate the garlic. Then, in a small bowl, combine the mayonnaise lime zest, the lime juice and the garlic mash. Whisk to combine completely and set aside for 15- 20 minutes, to blend the flavors.

Finally, in a medium bowl, combine the slaw mix, scallions, and cilantro. Pour the dressing over the mixture and stir to combine completely. Season with 1/4 tsp. salt and several grinds of pepper or to taste. This is best done early in the day or the day before, because the longer this sits, the better the flavor.

Serve this slaw at your next barbecue with Baby Back Ribs, some corn bread and baked beans. It’s a winning combination!

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.

Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.

INGREDIENTS
1 cup walnuts
1 cup Israeli couscous, also known as pearl couscous
4 ears corn, husked
2 Tbs. olive oil
fresh ground pepper
8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below)
3-4 scallions, thinly sliced (green & white parts)
1/2 cup coarsely chopped, flat-leaf parsley
1/4 cup basil, julienned
1/4 cup mint leaves, chopped
juice of 1 lemon
zest of 1 lemon
2 Tbs. white wine vinegar
1/4 cup olive oil

DIRECTIONS
Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.

Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.

When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.

Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.

Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.

NOTES
Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.

Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.

Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.

Here is a terrific, week-night meal, that definitely does not disappoint. Additionally, it is also quite suitable as a company worthy meal. So, what’s not to love about a quick, healthy, one pan meal, that honestly, comes together in minutes?! Conveniently, you can also prepare this earlier in the day and pop it in the oven when ready.

INGREDIENTS
2 15.5-ounce cans cannellini beans or any small white bean, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme, plus more for garnish
4 sprigs fresh rosemary, optional
2 garlic cloves, smashed
1/4 tsp. crushed red pepper
2 Tbs. olive oil
kosher salt and fresh ground black pepper
8 bone-in, skin-on chicken thighs

DIRECTIONS
Preheat oven to 425º.
First, combine the beans, tomatoes, thyme, rosemary, garlic, one tablespoon of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Stir to fully combine and coat the beans and tomatoes. Pour the mixture into a large cast iron skillet or any large baking dish.

Next, pat the chicken dry and then place the pieces on top of the bean mixture, skin-side up. Then, rub the chicken with the remaining tablespoon of oil and season with kosher salt and fresh ground black pepper. Additionally, if you like a bit more of a kick, sprinkle the chicken with a pinch more of the crushed red pepper.

Finally, roast the chicken until it is golden brown and cooked through. That should be approximately 35 to 45 minutes, depending on the size of your chicken thighs. If the top of the chicken doesn’t brown as much as you would like, put them under the broiler for a minute or two, until you get the browning that you like.

NOTES
Just an aside, the herbs can be swapped out, depending on what you have on hand. The one staple that I rely on with this recipe is thyme, and rosemary would be my second choice. Even if you don’t have the fresh herbs, still make it without them and I assure you that it will still be delicious. However, with the fresh herbs, it is a bit better.