Baba Ganoush

3 medium-sized eggplants
1/2 cup (130g) tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

White Beans with Fresh Herbs

1.5 cups dry white beans
3 tbsp olive oil
2 tbsp red wine vinegar
1 clove of garlic, minced
Small handful walnuts, toasted and chopped
Lemon zest from about 1/2 lemon
1/2 tsp fresh basil, chopped
1/4 cup fresh parsley, finely chopped
3 tbsp fresh dill, finely chopped
Large pinch of salt
Lots of freshly ground black pepper
Directions

Soak beans: place dried beans in a large pot and cover with about 3 inches of cold water. Set aside to soak for at least eight hours or overnight.

Drain soaked beans and return to pot. Cover generously with water and bring to a boil and then reduce heat to a simmer and cook, partially covered, for about 1 – 1.5 hours, adding water as necessary and stirring occasionally, until tender.

Once beans are done, drain and place them in a medium sized bowl.

Add remaining ingredients to the beans and mix gently. Taste and adjust seasoning.
Cover tightly and chill until cold.

Chicken with Cardamom Rice

3 tablespoons sugar (40 grams)
2 1/2 tablespoons barberries, or use currants (25 grams)
4 tablespoons olive oil
2 medium onions, thinly sliced (2 cups/250 grams)
2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered
Salt and freshly ground black pepper
10 cardamom pods
Rounded 1/4 teaspoon whole cloves
2 long cinnamon sticks, broken in two
1 2/3 cups basmati rice (300 grams)
2 1/4 cups boiling water (550 milliliters)
1 1/2 tablespoons flat-leaf parsley leaves (5 grams), chopped
1/2 cup dill leaves (5 grams), chopped
1/4 cup cilantro leaves (5 grams), chopped
1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)

Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.

Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.

Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

Watermelon Salad with Feta and Tomato Salad

1/4 cup orange juice
1/4 cup lemon juice
1/4 cup minced shallots
1 tablespoon sugar
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 seedless watermelon, cut in 1-inch cubes
2 cups of tomatoes, 1-inch dice
4 ounces feta cheese, 1/2-inch diced

Whisk together the lemon juice, shallots, sugar, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion.

Place the tomatoes, watermelon and feta in a large bowl. Drizzle with enough vinaigrette to coat the lightly and toss well.

Cherry Clafoutis

2 cups of fresh sweet cherries, pitted
2 tablespoons of slivered almonds
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

Whisk the eggs, sugars, salt, and flour together until smooth.

Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.
Yield: Serves 6.

Grilled Cilantro Lime Chicken

INGREDIENTS
2 pounds skinless, boneless chicken breasts
2 Tbsp olive oil for the marinade plus more for grilling
Grated zest from 2 limes
Juice from 2 limes, about 1/4 cup
3 Tbsp chopped cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Lime wedges, fresh sprigs of cilantro, and slices of avocado to serve

Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin.

Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.

Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.
Yield: Serves 4-6.

Couscous Pilaf with Pistachios and Apricots

1/2 cup chopped red onion
1/4 cup lemon juice
1 10-ounce box of couscous, about 1 1/3 cups
2 Tbsp olive oil, divided
1 teaspoon salt, plus more to taste
1/2 cup shelled raw pistachios*
10 dried apricots, chopped
1/3 cup chopped parsley
Optional 2 teaspoons harissa, prepared or homemade (see this Paula Wolfert harissa recipe)
*If you only have access to shelled roasted pistachios, use them and skip step 2 in the method instructions.

Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.

Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don’t pay attention!) Remove from heat and place into a small bowl to cool.

Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

Scoop out the couscous into a large bowl and fluff with a fork. Stir in the harissa, if using. Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature.

Zucchini Stuffed with Pesto and Mozzerella

2 cups of day old cubed bread*
1 Tbsp butter
2 Tbsp pine nuts
1 very large zucchini (about 2 pounds), otherwise known as a baseball bat zucchini
1/4 cup prepared basil pesto
1/4 cup grated Parmesan cheese
4 ounces fresh mozzarella, cut into cubes
A handful of cherry tomatoes, roughly chopped
Salt
*The bread should be a little dry, this way it will toast better. If you don’t have day old or slightly dry bread, cut up fresh bread and lay out on a baking sheet. Heat in a 200°F oven for 10 minutes.

1 In a medium skillet, melt butter on medium to medium high heat. Add the slightly dry cubed bread, toss to coat at least some of the sides in a little butter. Lay out in a single layer cook, without moving the croutons, until one side is lightly browned, then toss and let cook a little more so a few more sides get a little brown. Remove from pan and let cool to touch.

2 While the croutons are browning, heat a small skillet on high. Add the pine nuts and cook until they begin to brown (do not walk away, once they start browning they can easily go from brown to burnt!). When they start to brown, remove them from the pan into a small bowl.

3 Place the croutons and Mozzarella in a medium bowl. Toss with the pesto. Add the grated Parmesan, chopped cherry tomatoes, toasted pine nuts, and toss some more.

4 Preheat the oven to 375°F. Cut the zucchini in half lengthwise. Scoop out the inner flesh with a metal spoon, leaving 1/4 to a 1/2-inch thickness in the zucchini boats.** Place the zucchini boats in a roasting pan. Sprinkle the inside of the boats with salt. Fill the boats with the stuffing mixture. Pour a cup or so of water into the bottom of the roasting pan (so that zucchini doesn’t dry out on the outside), to about 1/4 inch depth. Bake for 45 minutes at 375°F.

**In this recipe we are not using the zucchini flesh that we have scooped out. You can easily freeze it for later use with zucchini recipes such as zucchini bread, zucchini muffins, or zucchini cake. Or you can chop some of it up and mix it in with the stuffing mixture.

Zucchini Stuffed with Breadcrumbs

2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper

Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.

Kousa (Lebanese Stuffed Zucchini)

2 lbs zucchini, even sized

Filling
1 medium onion, finely chopped
1 tablespoon clarified butter or 1 tablespoon oil or 1 tablespoon plain butter
1 tablespoon pine nuts (optional)
8 ounces ground beef or lamb (or a combination)
1/4 cup short-grain rice
1 tablespoon chopped parsley
1/2 teaspoon ground allspice
salt
pepper

To finish
1 large chopped onion
1/2 cup clarified butter or 1/2 cup regular butter
2 garlic cloves, finely chopped
1 cup peeled tomato, chopped
1/4 cup tomato paste
1 cup water
1/2 teaspoon cinnamon
salt
water

Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.

Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.

Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).

Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.

Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini.

Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.

Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
Serve hot or warm with sauce and Arabic pita bread for dipping.

Zucchini Tian with Curried Breadcrumbs

1 tablespoon curry powder
7 1/2 tablespoons olive oil
1 1/4 cups whole-wheat or regular panko bread crumbs
2 teaspoons coarse kosher salt
1 large white onion, halved and thinly sliced
2 teaspoons finely chopped rosemary
1 pint cherry or grape tomatoes, halved
1/4 cup dry white wine
2 garlic cloves, minced
1 teaspoon orange zest
1/2 teaspoon black pepper, more to taste
4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)

Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.

In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.

Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.

Imam Bayaldi

8 aubergines (eggplants)
3 medium sized onions
½ cup (4 fl oz, 125 ml) extra virgin olive oil
4 cloves garlic, chopped
3 medium sized tomatoes, peeled
¼ cup (1/3 oz, 10g) chopped fresh flat leaf parsley
Salt to taste
Freshly ground black pepper
A good squeeze of lemon juice
A pinch of sugar
½ cup (4 fl oz, 125ml) water

Wash the aubergines well and remove the stems. Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.

To salt or not to salt:
There is a debate about whether it’s necessary to salt aubergines or not in order to drain out any bitterness. Modern varieties are apparently less bitter than they used to be, and if you choose small and very fresh ones there is probably no need to bother salting them. If you are of the salting persuasion, then at this stage cover your aubergines with salt and allow them to rest on kitchen towel for about half an hour. Afterwards simply wipe away the salt.

Cut the aubergines in half (lengthwise), and cut a slit lengthwise in the fleshy side of each of the halves, stopping a little short of the ends. Cut onions in half (from tip to tip) and then chop into slender wedges.

Heat half of the oil in a heavy based saucepan or frying pan with a lid, and add the onions. Cook gently until they are transparent. Add the chopped garlic and cook for about a minute. Pour this mixture into a large bowl, and stir in the chopped tomatoes, parsley, salt and pepper, as well as the lemon juice, sugar and water, to make the mixture used for stuffing the aubergines.

Heat the remaining oil in the pan until it starts to smoke, then add the aubergines and cook over a high heat for about 5 minutes, until they are lightly browned all over, but still nice and firm. Then remove from the heat.

Arrange the aubergines in the pan with fleshy sides upwards, and spoon the filling mixture into the slits. Try to stuff in as much as possible, and spread any remaining filling on top. Put a lid on the pan and cook over a gentle heat until tender (approx 45 minutes). Check on it occasionally, adding more water to the pan only if it is getting dry (aubergines do release a great deal of water).

Alternatively, you can arrange the stuffed aubergines in a covered oven proof dish, and cook for about 45 minutes at 180 degrees.

Remove from the heat, and let the stuffed aubergines cool to room temperature. Serve as an appetizer/meze, or as a light meal with fresh bread and/or yoghurt. It can also be refrigerated and served refreshingly chilled.

Confit Bayaldi

FOR PIPERADE

1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt

FOR VEGETABLES

1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic 2 teaspoons olive oil
1/8teaspoon thyme leaves
Kosher salt and freshly ground black pepper

FOR VINAIGRETTE

1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.

For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Yield: 4 servings

Zucchini Cakes with Feta and Dill

1 lb zucchini (about 1 large or 2-3 small), shredded
Pinch of salt
2 tbsp olive oil
1 large onion, finely diced
1 clove garlic, minced
3 tbsp all purpose flour
1 small bunch dill, washed, dried, and finely chopped
1 egg, beaten
4 oz feta cheese, crumbled
Vegetable and/or olive oil for frying
Lemon wedges to serve

Sprinkle the shredded zucchini with a little salt and set in a colander in the sink to drain for 30 minutes. After the 30 minutes passes, press the zucchini against the colander and ring it with your hands to remove as much excess water as possible. Set aside.

Set a large skillet over medium heat, and add the olive oil. Once hot, sauté the onions 3-5 minutes until soft and aromatic. Add the garlic and the drained zucchini and sauté another 2-3 minutes until everything begins to brown. Add the flour and cook an additional minute. Remove from the heat and transfer to a medium mixing bowl. Add the dill, egg, and feta cheese and mix to combine.

Set a large skillet over medium heat and add a good layer of oil to the bottom of the pan (about ¼ inch.) Allow to heat 2 minutes and then, using a soup spoon, carefully spoon small pancake-size portions of the zucchini batter into the pan, leaving plenty of space between each. Cook until golden brown on the bottom – about 2-3 minutes, and then using a spatula, carefully flip the cakes over and cook an additional 2 minutes on the other side.

Transfer the cakes to paper towel to drain briefly. Sprinkle with a little salt and serve immediately with the lemon wedges.

Harissa

1 red bell pepper
¼ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp caraway seeds
½ tbsp olive oil
1 small red onion, roughly chopped
3 garlic cloves, roughly chopped
2 medium–hot fresh red chiles,
seeded and roughly chopped
½ tbsp tomato paste
2 tbsp lemon juice
2 to 3 tsp coarse sea salt

Preheat the grill to high, then grill the bell
pepper for 15 to 20 minutes, or until blackened all over. Transfer
to a bowl, cover it with plastic wrap and allow to cool. Then peel
the pepper and discard its seeds.

Place a frying pan on low heat and lightly dry-roast the coriander,
cumin and caraway seeds for 2 minutes. Remove them to a
mortar and use a pestle to grind to a powder.

Add the olive oil to the frying pan and heat, then fry the onion,
garlic and chiles on medium heat for 6 to 8 minutes, to a dark
smoky color. Cool slightly, then tip into a blender or a food
processor. Add the remaining harissa ingredients, including the
grilled pepper and ground spices, and blitz together to make a
paste.

Raspberry Yogurt Cake

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs, at room temperature
1/2 teaspoon kosher salt
1/2 cup turbinado sugar (natural cane sugar)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup greek yogurt
2 teaspoons grated orange zest
1/2 cup extra virgin olive oil, plus more for the pan
1 1/2 cups fresh raspberries

Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with olive oil. Set aside.

In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.

In a large bowl, add the eggs and salt. Using an electric hand mixer, beat the eggs for 1 to 2 minutes until light and frothy. Add the sugar, honey, and vanilla. Beat for 1 to 2 minutes on medium-low speed until blended together. Add the yogurt and orange zest. Beat until combined. Slowly add the flour mixture and beat until combined. Using a spatula, fold in the olive oil until combined. Gently fold in the raspberries.

Pour the batter into the prepared pan. Bake for 40 to 50 minutes until a tester inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Remove the cake from the pan to cool completely if so desired. Store leftover cake in the fridge.

Raspberry Orange Muffins

2 1/2 cups all-purpose flour
3/4 cup white or light brown sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
Pinch of freshly grated nutmeg
1/2 cup vegetable oil
1 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 oranges
1 1/2 cups fresh raspberries (about 1 pint)

Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.

Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.

Make a small “well” or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).

Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Green Beans with Salumi Vinaigrette

1 garlic clove
2 ounces salumi (such as sweet soppressata, chorizo, saucisson sec, or salami), casing removed, chopped
1/4 cup red wine vinegar
1 1/2 teaspoons paprika
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon ground coriander
6 tablespoons olive oil, divided
Kosher salt
1 pound green beans, trimmed

Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth.

With motor running, slowly add 4 Tbsp. oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat.

Add beans and cook, tossing often, until tender and browned in spots, 10–12 minutes.

Add 1–2 tablespoons vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.

DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.

Source: Bon Appetit

Sugar Crusted Raspberry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup whole milk
1 large egg
1/4 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Preparation

Heat oven to 400 ° F. Line a 12-cup muffin tin with paper liners, or coat it with cooking spray, vegetable oil, or butter.

In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine.

In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.

Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar.

Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

Tip: Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of all three.

Raspberry Lemon Muffins

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
2 eggs
2/3 cup firmly packed light brown sugar
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 Tbs. finely grated lemon zest
1 cup fresh or frozen raspberries or blueberries

Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.

In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.

Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.