Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Sautéed herbed zucchini

Sauteed Zucchini brings a simple yet sublime combination of flavors and juicy texture.  Use bowls for serving to preserve the delicious liquid.

Prep time:  5 minutes
Cook time:  10-12 minutes
Serves:  2 as a side dish

INGREDIENTS
3 tablespoons olive oil

One small onion, about lacrosse ball size

One zucchini, 10 inches long +/-
2-3 tablespoons coarsely chopped fresh basil

1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried)

1 teaspoon fresh dill (optional)

Salt to taste

Pepper to taste
Grated Parmesan cheese

DIRECTIONS
Heat the olive oil in a small skillet over medium heat and saute the onion for 3 minutes, turning once, or until onion is beginning to turn translucent.  Add the zucchini slices and cover. Cook, stirring occasionally, for 7-8 minutes, adding the basil and marjoram in the last two minutes.  Serve when squash and onion pieces are tender.  The water from the squash will create a braise that will finish cooking both the onion and the squash.

Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.

Photo and Recipe by Tod Dimmick

Powisset "Waldorf" Salad

This entree salad is delicious alone, or inside a summer sandwich. Fresh celery adds the world's best pungent fresh green crunch.  Must ... stop... eating ...

Prep time:  10 minutes
Yield:  4-6 sandwiches

INGREDIENTS
1 1/2 "ish" cups cooked chicken, chopped
1 - 1 1/2 cups diced celery
1 cup seedless grapes, halved
1/4 cup diced sweet onion
1/4 cup chopped arugula
4-6 TB mayonnaise
2 tsp fresh dill, minced
Salt and pepper to taste
Whole grain rolls or wraps

DIRECTIONS
Mix all ingredients in a large bowl.  Spoon into rolls, or right onto your plate. 

Photo and Recipe by Tod Dimmick

Grilled Squash Bruschetta with Fresh Herbs

Rich, smoky grilled squash tossed with pungent fresh dill and cilantro.  Use as a dip, topping, or here on pizza.  (pizza dough recipe)
Prep time:   35 minutes
Cook time:  6-8 minutes
Yield:          about 2 cups

INGREDIENTS
1 fresh yellow squash, large enough to yield about 1 1/2 -2 cups diced
1/2 tsp. salt
2-3 TB olive oil
2 TB balsamic vinegar
1 clove garlic, crushed
several sprigs cilantro, chopped
several sprigs dill, chopped
1/2 tsp. Fresh ground pepper

DIRECTIONS
Slice the squash lengthwise into strips about 1/3" thick, and layer in a baking dish, sprinkling a little salt on each layer.  Set aside for 30 minutes.

Preheat your grill.  In a bowl, mix the olive oil, vinegar, and garlic.  Pour off any water released from the squash, and pour on the garlic oil mixture,turning to coat.  Grill the squash for about 3 minutes per side, or until softened.  Remove to a cutting board and dice into pieces about 1/4 inch across.

Scrape squash into a bowl, and toss with the cilantro, dill, and black pepper.

This is tasty as a bruschetta or pizza topping.

Asparagus & Herb Quiche

Photo & Recipe by Tod Dimmick












This indulgent quiche is a great destination for leftover cooked asparagus.  Breakfast, lunch, dinner - this is good anytime.

Prep time:     20 minutes

Cook time:    30 minutes

Yield:            1 quiche

INGREDIENTS for the crust
1 1/2 Cups Whole Wheat Flour

6TB unsalted butter, cold

½ tsp. Salt

1/3 Cup Cold Water

INGREDIENTS for the Quiche

4 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/3 cup skim milk
1 cup cooked asparagus, diced
1/2 cup cherry or grape tomatoes, quartered
3 TB minced scallions
3 TB minced fresh dill
1/2 tsp salt

1/2 tsp freshly ground black pepper
 

DIRECTIONS

First, make the crust. Using a food processor, cut the butter into the flour, along with the salt.  Mix to a grainy consistency.  Slowly pulse in the cup cold water to create a soft crumbly dough.  Scrape the dough onto a floured countertop and roll out to about 14" across and 1/8 inch thick.  Carefully transfer dough to a pie plate.  Some people like to roll out their crust onto wax or parchment paper at this stage to facilitate flipping.  Press dough gently into the corners, and crimp the edges of the dough around the rim of the plate, if necessary cutting off any really big edges.
 

Preheat your oven to 375.

In a large bowl, whisk the eggs, then the sour cream, cream, and milk.  Stir in the asparagus, tomato pieces, scallions, dill, salt and pepper.  Pour this mixture into your pie shell.  Bake for 25 minutes or until center is set (insert a toothpick or cake tester, if it comes out clean, you're ready to go).

Cold Cucumber Soup

 

















My friend Paul Wood made this for me as thanks for supplying him with cucumbers. I got the better end of that deal - this is delicious.

Prep time:  15 minutes
Yield:  about two quarts

INGREDIENTS
3-4 good size cucumbers
16 ounces sour cream
16 ounces  plain yogurt
1/2-2/3 quart buttermilk
1 bunch fresh dill
2 cloves garlic, crushed
Salt to taste

DIRECTIONS
Peel and de-seed the cucumbers. Pour about 2 cups of buttermilk in a blender or food processor, then add sliced cucumbers. Process to a smooth consistency.  Pour off 1/2 of the liquid into a large bowl, and put in more chopped cucumbers. Pour off about 1/2 the liquid again and add sour cream and yogurt.  Continue until all ingredients are processed.  Stir to mix.

Feel free to play around with the proportions. More sour cream to make it thicker and richer. In general, it's somewhat close to 1/3 of each.

After everything is mixed, pour back about 2 cups into the blender and add 7-8 branches of dill with the garlic and put the blender on high to really blend it. Pour everything together and add a little salt  to taste. At this point you decide if you want more buttermilk, sour cream, yogurt or leave it alone!

It tastes best the next day when the garlic and dill really settle in.

Photo by Tod Dimmick

Pasta with Fava Beans & Chard Stems

Photo:
Tod Dimmick















Chard stems don't get enough respect. Sometimes (gasp) they are even discarded. But the delicious, earthy, crunchy flavor is perfect in many dishes.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat egg noodles (or your favorite pasta)
3 TB olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large bunch chard, leaves removed for another use, stems washed and chopped into 1/2" pieces
2 cups cooked fava beans
1/2 cup chopped parsley
2 TB minced dill
1 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring. Add the garlic and the chard stems and cook for another 3 minutes. Add the fava beans and heat. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet, the parsley, and the dill.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Green and Red Macaroni

The bright bright green of fresh shell peas, and the glowing crimson of beets, make this dish stand out from across the room. Then the fresh flavors, framed by a touch of rich egg-and-cheese, make this a light but satisfying vegetarian entree.

Of course, you could also simply serve beets and peas all by themselves...



Prep time: 10 minutes
Cook time: 10 minutes (not including beet cooking)
Serves: 4, plus leftovers

1/2 lb whole wheat macaroni
2 TB butter
1 egg, whisked
1 cup fresh peas
1 cup cooked beets, chopped into cubes approximately pea-sized
1/4 cup shredded parmesan cheese
1 TB minced fresh dill
1/2 tsp freshly ground black pepper
Salt to taste

Cook the macaroni per package directions.

While the macaroni is cooking, melt the butter in a small skillet over medium heat and cook the peas, stirring, for 2 minutes or until they begin to become tender. Then, add the chopped beets and heat for another minute. Turn the heat off under the peas.

When macaroni is done, drain and quickly return the pasta to its cooking pot. Pour in the egg and stir for a minute (the egg will cook). Stir in the parmesan, the peas, the beets, the dill, and the black pepper.

Distribute to serving plates, seasoning with salt to taste.

Serve a light dish like this on a warm summer evening with a glass of dry rosé. Uh oh, here it comes again... life is good.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Summer Squash with Fresh Herbs

Photo:
Tod Dimmick










Summer squash is another of those delicate, delicious vegetables that even kids will like. Maybe give them fewer herbs on top.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

2-3 summer squash (your favorite)
Butter
Several leaves each of several fresh herbs, such as dill, basil, and sage.
Salt and pepper to taste

Cut squash into 1/2 inch slices. Place slices in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 8 minutes or until tender.

While squash is steaming, mince the herbs. Distribute squash to serving plates, dress with butter, top with herbs, and sprinkle with salt and pepper. Delicious.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Grilled Mahi Mahi with Early Summer Herbs

Photo:
Tod Dimmick










Mahi Mahi is perfect grilled and served with fresh herbs.

Prep time: 10 Minutes
Cook time: 8-10 Minutes
Serves: 2 (Easy to scale)

1 lb Mahi Mahi filets, skin on
juice from 1/2 lemon
2 TB olive oil
1 tsp (a small clove) crushed garlic
Pepper to taste

1/4 cup seasonal fresh herbs, such as dill, basil, and sage, minced

Preheat your grill. Wash and dry the filets, and place in a bowl. Squeeze in the lemon juice, add the olive oil and garlic, and turn to coat. Season gently with pepper. Salt may not be necessary.

Grill the fish, skin side down, for 8 minutes or until almost done (fish will continue to cook for a minute after you remove it from the grill). After 4 minutes drizzle with any remaining marinade from the bowl.

Serve with a fairly rich white wine, like a California Chardonnay. Yum.

Variations: Use any firm fish, such as halibut or salmon steaks, tuna or shark.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes