Tomato and Bacon Breakfast Sandwich

3 slices bacon, cut in half crosswise
1 English muffin (store-bought or homemade), split and toasted
1 tablespoon (15ml) homemade or store-bought mayonnaise
2 thick slices very ripe tomato
Kosher salt

Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.

Mexican Grilled Pork (Cecina Enchilada)

1/3 cup extra-virgin olive oil
1 1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons ground coriander
2 teaspoons packed brown sugar
4 medium garlic cloves, thinly sliced
1 1/4 pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
1/3 cup lime juice
1/4 cup finely chopped fresh cilantro

In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ?-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk 3/4 teaspoon salt, 1/2 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Cherry Clafoutis

1 cup granulated sugar, plus more for dusting
5 large eggs
1/2 vanilla bean, split and seeds scraped
3/4 cup all-purpose flour, sifted
3/4 cup plus 2 tablespoons almond flour or almond meal
1 teaspoon kosher salt
1 cup whole milk
1 cup heavy cream
12 ounces sweet cherries, pitted
Confectioners’ sugar, for dusting
Sweetened whipped cream, for serving

Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust it with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared gratin dish and arrange the cherries on top.

Bake for 35 to 40 minutes, until the clafoutis is set and golden. Let cool. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.

The clafoutis can be wrapped and refrigerated overnight. Serve at room temperature.

Scallops with Blood Orange, Fennel and Pistachios

2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.

In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.

Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

Japanese Potato Salad

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers, thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot, quartered and thinly sliced crosswise
1/4 red onion, thinly sliced
2 hard boiled eggs, chopped
1 scallion, white and light green parts only, chopped

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

Chicken, Corn, and Poblano Soup

For the soup:
2 poblano chiles or substitute cubanelle or sweet green peppers
2 Tbsp olive oil
1/2 yellow onion diced
2 cloves garlic chopped
4 cups chicken broth
4 cups corn cut from fresh corn or frozen
2 – 2 1/2 cups cooked chicken shredded from rotisserie chicken or see Notes below
Salt and freshly ground pepper
Chipotle sour cream:
1 cup sour cream
1 Tbsp chipotle chile in adobo sauce finely chopped
1 Tbsp lime juice freshly squeezed
Salt and freshly ground pepper

For Garnish:
1 avocado pitted, peeled and cubed
Chopped fresh cilantro

Preheat the oven broiler with a rack about 5 inches from the element.

Cut the poblano chiles in half lengthwise and remove the stem and seeds. Place cut side down, on a baking sheet and broil until the skin blackens and blisters, about 4-5 minutes. Remove from the oven. Cover baking try loosely with aluminum foil and let stand for 10 minutes. Using the edge of a knife, peel away and discard the skin from the peppers, then cut them into 1/2-inch pieces. Set aside.

In a large pot on the stovetop, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 3-4 minutes. Add the garlic and season with salt and pepper. Cook, stirring for an additional 1 minute. Add the chicken broth and bring to a boil. Stir in the corn and cook for 5 minutes.

Using an immersion blender, puree about half of the soup, leaving some of the corn kernels whole. *If you don’t have an immersion blender, remove soup to a blender or food processor and blend in small batches. Return to the pot and stir to combine.

Stir in the cooked, shredded chicken and diced poblano chillies. Taste, then season with salt and pepper to taste. Keep warm over low heat while you prepare the chipotle sour cream.

To make the chipotle sour cream, stir together the sour cream, chipotle chile and lime juice. Season with salt and pepper. Taste and add more chipotle, if you like, to taste.
To serve the soup, divide the soup among 4 to 6 bowls. Top each serving with a dollop of the chipotle sour cream and diced avocado. Sprinkle with fresh chopped cilantro.

Maple Glazed Peaches with Buttermilk Biscuits

2 cups all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp fine salt
1/2 tsp baking soda
1 cup buttermilk cold (*or see notes to make your own buttermilk)
8 Tbsp unsalted butter melted and cooled slightly, plus more for brushing biscuits after baking

For glazed peaches:
3 medium peaches cut in half and removed from stone
3-4 Tbsp butter cut into cubes
1/3-1/2 cup maple syrup **or see notes for substitution option
1/2 tsp fresh thyme leaves or pinch dried thyme, optional
1 Tbsp lemon juice
Pinch salt
For serving:
3 sprigs fresh thyme
Zest from 1/2 lemon
Crème Frâiche or Thick Yogurt

Preheat oven to 475F with rack in centre of oven.
Make the biscuits: (Can be made several hours ahead) In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. Set aside.

In a small bowl, whisk together the buttermilk and melted and cooled butter, stirring until the butter forms small clumps.
Add the buttermilk mixture to the bowl with the dry ingredients and stir until just combined and the batter pulls away from the sides of the bowl. Using a 1/4 cup scoop or measuring cup, scoop out dollops of batter and drop onto a baking sheet, about 1 inch apart.

Bake in preheated oven until tops are golden and crisp, about 12-14 minutes. Remove from oven and brush tops with a bit of melted butter. Transfer to a cooling rack and cool 5 minutes before serving. (If making ahead, cool completely, then store in an airtight container at room temperature. Reheat in microwave briefly or pop into a 350F oven for 5 minutes or so.
For the peaches: Preheat a large skillet on the stove-top over medium high heat. Add the butter. When the butter starts to foam, add a few thyme leaves, if using and cook for one minute. Add the halved peaches, cut side down, and cook until bottom starts to colour. Once the peaches are coloured a bit, add the maple syrup and cook for about 30 second more. Add the lemon juice and a pinch of salt, then flip the peaches over. Let the syrup simmer until it is reduced by about half. Turn off the heat under the pan.

To serve: You can serve directly from the larger skillet you cooked the peaches in or transfer to smaller skillets or plates, topping with biscuits, thyme sprigs and a dollop of crème frâiche or yogurt, and spooning reduced syrup over-top. Garnish with fresh thyme sprigs and a bit of lemon zest. *I find it best to allow the peaches and syrup to cool to a bit before serving, for best flavour and to keep the creme fraiche or yogurt from melting too much.

Fresh Peach Ricotta Cake

2 cups all-purpose flour
1/2 tsp baking powder
Pinch salt
3 large eggs at room temperature
2 cup white sugar
1 cup ricotta cheese full-fat recommended
3 large peaches peeled or not, as you like
For topping:
Flaked almonds
Brown sugar
Pinch salt

Garnish:
Icing/Confectioners’ sugar for dusting

Preheat oven to 350F with rack in the centre of the oven. Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have that size.

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

Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.

Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and and pinch of salt.

Bake in preheated oven as follows: for a 9-inch springform pan, bake for 75-80 minutes. For a 10-inch springform, baking time will be shorter, about 60-65 minutes. In all cases, cake should have pulled away from the sides of the pan and the top should be evenly golden. You can test centre with a skewer to be sure it is cooked in the middle.

Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.

Mango Salad With Zesty Lime Vinaigrette

Mango salad:
3 mangoes ripe, Alphonso recommended, peeled and thinly sliced
1 red bell pepper thinly sliced
1/4 red onion thinly sliced
1/4 cup fresh basil thinly sliced
1/4 cup fresh cilantro roughly chopped

Mango Salad Dressing:
Zest of 1 lime
1/4 cup lime juice freshly squeezed (about 2 limes)
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil or other neutral tasting oil
Freshly ground pepper

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.

Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Heirloom Tomatoes and Red Onion

1 small or 1/2 medium red onion, thinly sliced into half-moons
1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)
1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.

Ultimate Zucchini Bread

2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 teaspoon fine sea or table salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 grams) all-purpose flour
2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray.

Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.

Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs.

Add flour and mix until just combined.

Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp.

Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices.

Zucchini bread keeps for 4 to 5 days at room temperature. Wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.