Roasted Carrot and Black Sesame "Hummus"

Recipe here. I didn't have any regular tahini so I used black sesame tahini*, which is why this is green instead of a lovely orange color. I also omitted the milk (since when do you put milk in hummus?), but it tasted delicious with the whole wheat pita chips I made (cut pita into pieces, drizzle with olive oil, sprinkle with salt and pepper, and bake for about 10 minutes), and I've been snacking on it all week.


PS: these people also make the best cashew butter ever known to mankind. Seriously addictive.

Hummus with Preserved Lemon

Hummus: chickpeas, tahini, garlic, lemon juice, salt. I think it's best when you use dried chickpeas, but canned work if you're in a hurry.

Eggless Mayonnaise

This recipe was on David Lebovitz' blog yesterday and as we happened to have bought some lovely little artichokes at the market, we decided to whip up a batch to accompany them. It's amazing how close it is to a real mayonnaise, and a bit lighter for those of us who are trying to pay attention to these things. I made it without the chervil, since my plant is still pretty small, and I added about a half a teaspoon of Dijon mustard. I should add that this photo makes it look much more yellow than it really was, but I thought it was too pretty to color correct.

Smashed White Beans with Chicory and Persimmon Salad

Cannellini beans sauteed with a little olive oil and garlic, then smashed with a fork.

Cocktail Sauce (For Shrimp)

I will admit to cheating here: I buy the pre-peeled, pre-cooked shrimps to save myself the trouble, but you could just as easily clean and cook your own shrimp if you so desire. This is Alton Brown's recipe.


1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Combine all ingredients in a food processor and blend until smooth. Refrigerate until ready to serve.

Pineapple Salsa

I made this to go with fish tacos, but I think it would also be great with pulled pork.

2 C pineapple, finely diced
1 habanero pepper, chopped as fine as you can get it
1 serrano pepper, also chopped very fine
1/4 large onion, finely diced
1 Tbs finely chopped cilantro
1 Tbs finely chopped mint
Juice of one lime
Salt and pepper

Combine all ingredients.

Totally Excellent Guacamole

Guacamole is one of the easiest things to make and bring to a barbeque or party, but it seems that a lot of people have trouble getting it right. I've had my share of lousy guac, and I think it's time to set things straight.

5 ripe avocados
3 limes
About a cup of salsa (store-bought works great, or you can make your own [see below], or just dice some tomatoes, onions, garlic, and chilis and add a little salt and pepper)

Mash the avocados in a large bowl with a potato masher. I like my guac chunky, but you could puree the avocados in a food processor if you want it smoother. Add the salsa and the juice of two limes. Mix well and taste. If necessary, add another lime. Serve with tortilla chips!

Texas Style Salsa

My friend Logan grew up on a cattle ranch in the heart of Texas, where people really know their salsa. This recipe comes from his family, and as his girlfriend puts it, "it's no New York City salsa!" Originally the recipe called for "Peguin" peppers, but I wasn't able to find them, so I used a combination of jalapenos and habaneros. If you have a sensitive stomach, I would suggest using just jalapenos, and make sure you leave out the seeds and the membrane they grow on inside the peppers- that's where the heat is. The recipe also made about 12 pints of salsa, so I have cut it down to make just four.

10 2/3 C (2 quarts + 2 2/3 C) diced fresh tomatoes (or canned, if necessary)
1 C onion, finely chopped
2/3 C white vinegar
1 tsp brown sugar
2 tsp black pepper
2 tsp salt
A little less than 1/8 C fresh hot chili peppers, chopped (about three habaneros)
2 cloves garlic, chopped fine
1 tsp cumin

Puree the peppers and two thirds of the tomatoes* in a food processor with the vinegar, garlic and onions. Place in a large pot, with the spices and sugar. Bring to a boil and then let simmer for about a half hour at medium heat. Add the remaining tomatoes, and let simmer for another 15 minutes. Use fresh, or proceed with canning.

*If you want a smoother salsa, puree all of them. I just like mine chunky!