Plum Crisp with Oat and Coconut Crust

I love when August comes because I can find so many different varieties of plums in the market. I have made this easy plum crisp with all sorts of plums — they all work deliciously.

Plum Crisp with Bread Crumb and Coconut Crust

• 6 tablespoons butter or solid coconut oil or margarine

• 2 cups fresh bread crumbs

• 1/2 cup shredded coconut

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• pinch of salt

Melt the butter and set it aside to cool. Place the bread crumbs, coconut, brown sugar, cinnamon, nutmeg and salt in a bowl and mix to combine them evenly. Add the melted butter, mix and set aside to use as a crust.

filling:

• 2 pounds plums

• 2 tablespoons flour

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

Heat the oven to 375F. Slice the plums and place the slices in a mixing bowl. Add the flour and toss to coat the fruit with the flour. Add the sugar, cinnamon and lemon juice and mix thoroughly. Place the fruit in a baking dish and scatter the crust ingredients on top. Bake for about 45 minutes or until the top is crispy and browned.

Makes 6 servings

Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

• 3 cups grilled corn kernels (from 2 large grilled ears of corn)

• 1 cup cut up cooked green beans

• 1 cup cut up tomatoes

• 1 avocado, peeled and diced

• 1/4 chopped red onion


• 1 small chili pepper, deseeded and chopped

• 3 tablespoons extra-virgin olive oil


• 2 tablespoons lime juice


• 1/4 cup chopped fresh basil

• salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings

Quickie Cole Slaw (Dairy)

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad.

Great warm-weather goodies.

This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Buttermilk Cole Slaw

• 1/2 cup buttermilk

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

• 1-1/2 tablespoons apple cider vinegar

• 3 cups packed shredded cabbage

• 1 large carrot, shredded

• 2 tablespoons chopped fresh basil

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings

Summer Salad with Blueberries

Whether it’s the hot weather or a meatless Monday, a good salad always comes in handy. This is one of my summer favorites:

BLUE SALAD (WITH GREEN)

1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Brisket, Barbecued with Mango BBQ Sauce

Happy Father’s Day! In our family June is loaded with celebrations! Birthdays, graduations, Father’s Day. So today we’ll read lots of cards, open gifts and have a barbecue, including Texas style brisket. I braise the brisket first until it’s tender, then slather it with sauce and grill it until it’s crispy. Here’s one of the sauces I use:

MANGO BARBECUE SAUCE

1 large ripe mango
1 tablespoon vegetable oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 cup bottled chili sauce
1/4 cup orange juice
1/4 cup molasses
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper

Peel the mango and puree the flesh in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and cook for another minute. Add the mango puree, chili sauce, orange juice, molasses, soy sauce and cayenne pepper. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 15 minutes, stirring occasionally, or until slightly thickened. Let cool.
Makes about 2-1/2 cups #barbecuesauce #barbecue #bbq #bbqlovers #fathersday #fathersday2024 #brisket #bbqbrisket #barbecuebrisket

Strawberries Romanoff Shortcake

What would you do with these fabulous strawberries? Me? Just eat them as is. Because these days it’s almost impossible to find strawberries that actually taste like strawberries. Certainly not in a supermarket and even at a Farmer’s market it’s hit and miss. But, I’m thinking — it’s also nice to make something a bit special when you have berries this good. So maybe Strawberry Shortcake (using homemade biscuits - I posted a recipe a few days ago) and whipped cream (or sorbet) on top. But even better - Strawberry Shortcake with Strawberries Romanoff! Winner!

STRAWBERRIES ROMANOFF SHORTCAKE

• 2 pints strawberries

• 2 tablespoons sugar

• 1/4 cup orange flavored brandy

• 3 tablespoons orange juice

• 8 biscuits

• whipped cream or sorbet

Wash the berries and slice them into a bowl. Sprinkle with the sugar and pour in the brandy and orange juice. Toss the ingredients and let rest for at least one hour, tossing the ingredients occasionally. Cut the biscuits in half. Place the bottoms of each on dessert plates. Layer with equal amounts of berries and whipped cream. Cover with the biscuit tops. Makes 8 servings #strawberry #strawberries #strawberryshortcake #strawberriesromanoff

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Fresh Herbs

There is no end to the ways you can make potato salad. Start with cooked (boiled, roasted) waxy potatoes (like baby Yukon gold or red bliss) and then:

• peel or not peel — it’s up to you

• use them alone or with other solid ingredients such as chopped bell pepper, celery and/or some kind of onion (scallion, chive, shallot, etc.), thawed frozen peas, hard cooked egg chunks, cooked beans or chick peas, capers, anchovies, pickles — and so on. You can even add leftover cooked fish, poultry or meat to make a dinner salad.

• season the salad with chopped fresh herbs (rosemary, oregano, dill, thyme and such), dried herbs, chopped chili pepper, spices such as curry powder, Worcestershire sauce, hot pepper sauce, Dijon mustard, wasabi, horseradish — etc. etc. etc.

• dress the salad with: oil (olive, avocado, peanut, etc.) and vinegar (white or red wine vinegar, sherry vinegar, Balsamic) or some other acidic liquid such as lemon juice. For a richer flavor add some mayo, plain yogurt, buttermilk or dairy sour cream.

You get the point — I could write an entire book devoted to potato salad. These are just a few ideas.

Yesterday I taught a class about potato salad for the New Canaan YMCA. This is one of the versions I made for the class.

Happy summer although, I’m sure you know, potato salad is never out of season.

Potato Salad with Fresh Herbs

• 2 pounds small waxy potatoes

• lightly salted water

• 1/4 cup mayo

• 3 tablespoons olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons finely chopped fresh parsley or other herbs (such as rosemary, oregano, thyme, dill, marjoram, etc.)

• salt and freshly ground black pepper to taste

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. In a small bowl, whisk the mayonnaise, olive oil, wine vinegar and mustard together until the mixture is uniform in color. Pour over the potatoes. Sprinkle with the herbs and salt and pepper if desired. Toss the ingredients and let rest at least 1 hour before serving.

Makes 6-8 servings

Turkey Burgers

In Percy Bysshe Shelley’s poem, Ode to the West Wind, he asks “If Winter Comes, can Spring be far behind?”

I think of this every year as soon as the weather warms up and the days get longer. In no time I forget the cold, snow and gray skies of just a few short months before.

I take the winter cover off the grill, clean the grates and get ready for months of quick, easy, outdoor cooking.

I light the fire.

It’s burger time!

Sometimes turkey burger time! Like this eggless version that’s so incredibly tender and flavorful and best served with mashed avocado but, hey, if you’re like my husband and insist on ketchup that’s ok too.

It’s a good bet for Father’s Day. Labor Day too.

EGG-FREE Turkey Burgers with Mayo and Mustard

• 1 ripe avocado, peeled and pitted

• 1 teaspoon lemon juice

• 20-24 ounces ground turkey

• 1 small onion, grated

• 1 large clove garlic finely chopped

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1/4 cup dry bread crumbs, seasoned or plain

• 2 tablespoons vegetable oil, optional

• 4 slices lightly toasted bread

• 2 tomatoes, sliced

• salt and freshly ground black pepper to taste

Preheat an outdoor grill. Mash the avocado with the lemon juice, cover and set aside. Place the turkey, onion, garlic, mayonnaise, mustard and bread crumbs in a bowl and mix to combine the ingredients evenly. Shape the mixture into 4 burger patties about 3/4-inch thick. Grill the burgers for about 5 minutes per side OR heat the vegetable oil in a sauté pan over medium heat and cook the burgers for about 5 minutes per side or until crispy and cooked through. While the burgers are cooking, toast the bread. Place 4 slices of toasted bread on each of four plates. Spread equal amounts of the avocado on each slice. Place tomato slices over the bread. Top with the burgers. Season with salt and pepper to taste.

Makes 4 servings

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

• 12 baby potatoes (such as Yukon Golds or Red Bliss)

• 1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

• 1 cup cut up grape or cherry tomatoes (or chopped large tomato)

• 3 scallions, chopped or 1/3 cup chopped red onion

• 1/4 cup olive oil or avocado oil

• 2 tablespoons wine vinegar, approximately

• 1/2 cup crumbled feta, blue or goat cheese

• freshly ground black pepper to taste

• chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings