Fire-Seared Antipasto Platter

More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. Serve the platter while vegetables are warm or at room temperature.

Yield:

4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)

Ingredients

1. For the dressing:
2. ==================
3. 6 tablespoons fresh lemon juice
4. 3 tablespoons balsamic vinegar
5. 2 teaspoons extra-virgin olive oil
6. 1/4 teaspoon kosher salt
7. 2 garlic cloves, minced
8. .
9. For the Vegetables:
10. ==================
11. 3 plum tomatoes, halved
12. 2 red bell peppers, quartered and seeded
13. 2 yellow bell peppers, quartered and seeded
14. 2 zucchini, cut lengthwise into 1/2-inch-thick slices
15. 1 red onion, cut into 1/2-inch-thick slices
16. 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
17. .
18. For the garnishes:
19. ==================
20. 4 ounces prosciutto, thinly sliced
21. 1 ounce capocollo, thinly sliced
22. 2 ounces fresh mozzarella cheese, thinly sliced
23. 2 tablespoons chopped fresh basil
24. 2 teaspoons capers
25. 6 green olives, sliced
26. 1/8 teaspoon kosher salt

Directions

1. Prepare grill to medium-high heat.
2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Notes

Wine note: Easygoing tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables.

Heirloom Tomato and Avocado Stack

For the prettiest presentation, choose purple, orange, green, and red heirloom tomatoes. Cilantro lends the dressing peppery flavor and a subtle green hue. Vary the taste of the dressing by using basil and lemon rind. The dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Yield:

4 servings

Ingredients

1. For the dressing:
2. ================
3. 1/3 cup low-fat buttermilk
4. 1/4 cup chopped fresh cilantro
5. 2 tablespoons reduced-fat sour cream
6. 1 tablespoon reduced-fat mayonnaise
7. 1/2 teaspoon grated lime rind
8. 1/4 teaspoon minced fresh garlic
9. 1/4 teaspoon salt
10. 1/8 teaspoon ground cumin
11. Dash of ground red pepper
12. .
13. For the salad:
14. ================
15. 4 medium heirloom tomatoes (about 2 pounds)
16. 1/4 teaspoon salt
17. 1/4 cup very thinly vertically sliced red onion
18. 1 cup diced peeled avocado (about 1 small)
19. Coarsely ground black pepper (optional)

Directions

1. To prepare dressing, combine first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally. Cover and chill.
2. To prepare salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick). Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt. Top each serving with a few onion pieces and about 1 tablespoon avocado. Repeat layers 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

Notes

Nectarine and Radish Salsa

Serve this no-cook condiment with grilled chicken, pork, or fish. Or use as a topping for grilled bread or a dip for toasted tortilla wedges.

Yield:

4 cups (serving size: 1/3 cup)

Ingredients

1. 2 1/4 cups (1/4-inch) diced nectarines
2. 1 1/2 cups radishes, halved lengthwise and thinly sliced
3. 1/2 cup chopped cucumber
4. 1/4 cup finely chopped red onion
5. 1 tablespoon fresh lime juice
6. 2 teaspoons chopped fresh cilantro
7. 1 1/2 teaspoons sugar
8. 1/4 teaspoon salt

Directions

1. Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.

Notes

Grilled Pepper Poppers

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield:

16 servings (serving size: 2 pepper halves)

Ingredients

1. 1/2 cup (4 ounces) soft goat cheese
2. 1/2 cup (4 ounces) fat-free cream cheese, softened
3. 1/2 cup (2 ounces) grated fresh Parmesan cheese
4. 1/2 cup finely chopped seeded tomato
5. 2 tablespoons thinly sliced green onions
6. 2 tablespoons chopped fresh sage
7. 1/2 teaspoon kosher salt
8. 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
9. 2 tablespoons chopped fresh cilantro

Directions

1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Notes

Sesame Flavored Beef

You can change up the oil to give this a different flavor. For instance, try olive oil, salt, rosemary and a tiny bit of garlic for Mediterranean flavored beef. Massaging in the a little oil serves to make lean cuts more tender and juicy.

Yield:

2 to 3

Ingredients

1. 200g / about 7-8 oz. thinly cut beef
2. 2 tsp. soy sauce
3. 2 tsp. mirin
4. 1 tsp. brown sugar
5. 2 tsp. + 1 tsp. sesame oil

Directions

1. Slice the beef across the grain, into thin strips. Put into a bowl, and add say sauce, mirin, and brown sugar. Massage the meat with your hands to rub in the marinade.
2. Marinade for at least 1 hour, but 12 hours if possible.
3. Heat a frying pan and add the sesame oil. Add the beef to the hot pan and stir-fry for a couple of minutes until done. It should be just a bit syrupy, and an appetizing dark brown.

Notes