Ingredients
1—15 oz canned chickpeas — drained
2 tablespoons Tahini
3 tablespoons lemon juice
2 tablespoons olive oil
1 large garlic clove — skinned and left whole
1/2 teaspoon sea salt or to taste
pinch cayenne pepper
1/4 cup fresh spring water (or filtered water)
2 scallions — root ends trimmed, tops trimmed 3" from edge and cut in 1/4" slices

olive oil as garnish
sweet Hungarian paprika as garnish

Step 1: Place all ingredients, except the scallions, in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Open processor, scrape the sides and add the scallions. Pulse only a few times until scallion is finely chopped.

Step 2: Transfer to a serving dish. Garnish with a drizzle of olive oil and paprika. Serve with whole grain pita chips and vegetable sticks.

 
For the roasted vegetables
2 baby zucchinis (about 8" long) — ends trimmed and cut lengthwise in 1/4" slices
2 baby Japanese eggplants (about 8" long and as straight as possible) — ends trimmed and cut lengthwise in 1/4" slices
extra virgin olive oil to taste for brushing the vegetables
sea salt to taste

For the wraps
4 large flour or whole wheat tortillas
1/3 cup Black Olive Tapenade (see recipe)
2 medium, ripe but firm, heirloom tomatoes — cut crosswise in 1/16" slices
6 oz fresh goat cheese
freshly ground black pepper to taste
1 handful baby spinach

Step 1: Pre-heat oven to 500°F. Move rack to the top of the oven. Spread vegetables on a jellyroll pan in a single layer. Brush both sides with the olive oil and sprinkle with salt to taste. Bake for 8 minutes until nicely browned. Remove pan from oven, flip the slices and return to oven. Bake for an additional 3 to 4 minutes until roasted. Remove from oven and transfer to a plate to cool.

Step 2: Lay 1 tortilla on a flat surface. Lay 2 slices of eggplant and then 2 slices of zucchini across the bottom half of the tortilla, 1" from the edge. Spread a little Tapenade on top of the vegetables. Top with 3 tomato slices. Top with a little crumbled goat cheese and sprinkle with black pepper to taste. Top with a few baby spinach leaves. Roll tightly and cut in half. Repeat with the other tortillas and serve immediately.

Cook's note: For eating on the go, wrap first in wax paper and then in foil. Prepare up to 1 day ahead and keep refrigerated.

 
Ingredients
4 large ripe tomatoes — seeded and cut in 1/2" cubes
2 large garlic cloves — skinned and crushed
    (use microplane grater)
16 large basil leaves — torn in 1" pieces
1 bunch fresh chives — cut in 1/2" pieces
    (use kitchen scissors)
1/2 cup extra virgin olive oil
1 lb penne rigate (preferably De Cecco or Martelli)
1 tablespoon sea salt for the pasta water
4 oz ricotta salata — coarsely grated
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste

small basil leaves as garnish

Step 1: In a large bowl, place the tomatoes, garlic, basil, chives and olive oil. Mix well and let stand at room temperature for 30 minutes so that the flavors meld.

Step 2: Bring 6 quarts of water to a boil. When the water is boiling, add 1 tablespoon of salt and the pasta. Cook pasta until tender but still al dente. Drain and rinse with cold water until cool. Shake off the excess water and add to the tomato mixture along with the ricotta salata, salt and pepper. Toss well and let stand for 15 minutes before serving.

Step 3: Spoon pasta into bowl, garnish with the basil leaf and serve.

Cook's note: Can be prepared up to 6 hours ahead and refrigerated. Bring to room temperature before serving.

 
For the salad
1 package baby greens (about 5 oz)

For the salad
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons Dijon mustard
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste

Step 1: In a small bowl, whisk the vinegar, mustard, oil, salt and pepper to taste until well blended and set aside.

Cook's note: The vinaigrette can be made up to 3 days ahead and refrigerated.

Step 2: Place the greens in a large mixing bowl. Add the dressing and toss until all the leaves are well coated with the dressing, being careful not to break them. Divide into salad bowls and serve with extra ground pepper to taste if desired.

 
Ingredients
6 tablespoons unsalted butter
1/2 cup unbleached white flour
1/2 teaspoon baking powder
pinch sea salt
2 large organic eggs — at room temperature
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon Cointreau or Grand Marnier
1/4 cup organic sugar

powdered sugar as garnish

1 non-stick Madeleine cookie tray - brushed with a little of the melted butter and dusted with flour

Preheat oven to 350°F.

Step 1: In a small pan, melt the butter. Transfer to a bowl and set aside.

Step 2: In a small bowl, combine the flour, baking powder and salt. Set aside.

Step 3: In a large bowl place the eggs. Whisk with an electric mixer at high speed until thick and ribbony (about 2 minutes). Add the zest, Cointreau and sugar, and continue whisking at high speed until soft peaks form.

Step 4: Add half the flour to the egg mixture. Fold it in carefully. Then add half the melted butter, again folding carefully. Repeat and fold again until flour and butter have been just incorporated. Do not overmix.

Step 5: Spoon the batter into the prepared mold. Bake for 8 to 10 minutes until lightly golden around the edges. Remove from oven and carefully invert onto a cooling rack. The Madeleines should pop right out.

Step 6: To serve, place the Madeleines on a serving tray and dust with powdered sugar.

Cook's note 1: The Madeleines are better eaten the day they are made but will store up to 3 days in a Tupperware at room temperature.

Cook's note 2: To make the chocolate Madeleines, add 1/4 cup of Dutch processed cocoa (sifted) to the flour mixture. Omit the orange zest and Cointreau and replace with 1 teaspoon pure vanilla extract. Proceed with the recipe as above.

Ingredients
1 1/2 cup pure pomegranate juice
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
2 cups sparkling water or club soda
lemon slices as garnish

Place all ingredients in a pitcher and stir. Divide into tall glasses filled with ice cubes. Garnish with a lemon slice.

Cook's note: Store Pome-Ade in glass bottles with strong caps. Refrigerate for up to 2 days.
 

© 2008 viviane bauquet farre — food & style NY LLC

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