Author: Cary Gersh

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Italian Spice Mix

Italian Spice Mix
Use as a rub on lamb, pork, chicken, beef or vegetables
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/4 c fennel seeds
  2. 2 tbsp black peppercorns
  3. 1 tsp cayenne pepper
  4. 2 tbsp sweet paprika
  5. 1 1/2 tbsp red chili flakes
  6. 1/2 cup kosher salt (Diamond Crystal)
Instructions
  1. Place the fennel and black peppercorns in a spice/coffee grinder and grind until peppercorns are crushed fine.
  2. Transfer ground spice to a bowl and mix with cayenne, sweet paprika, red chili flakes and kosher salt.
  3. Use for lamb, chicken, beef or pork. Or in a tomato sauce.
Adapted from Simply Good Kitchen
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Pistachio Pesto

Pistachio Pesto
I haven't tried this yet
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 c. fresh basil
  2. 1 c. olive oil
  3. 1/2 c. roasted pistachio nuts
  4. 1 tbsp fresh garlic (approx 3 cloves)
Instructions
  1. Place the dry ingredients in a blender and puree until smooth, then add oil, adding more if necessary.
  2. Taste to check seasoning; you may need to add kosher salt depending on how salty the pistachios are.
Notes
  1. I haven't tried this. It is recommended as a topping for rack of lamb.
Adapted from Simply Good Kitchen
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Roasted Rack of Lamb

Roasted Rack of Lamb
Serves 6
I made this with the help of the supremely talented Marilyn Mossman. It's a perfect recipe.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lamb racks, extra fat removed
  2. 3 tbsp vegetable oil
  3. 1 tbsp Italian spice blend (use prepared from Simply Good or make at home with this recipe)
Instructions
  1. Place a large sauté pan over high heat (425-450 degrees). While the pan is heating up, season each lamb rack with the Italian spice blend (approximately 1 teaspoon per rack).
  2. Add 3 tbsp of vegetable oil to the hot pan and_sear top of lamb rack 2 minutes.
  3. Tum the lamb racks over and sear other side for 2 more minutes. You are looking for a nice golden brown color on both sides.
  4. Remove lamb racks from the saute pan and place on a roasting rack fitted over a sheet pan. Place in a preheated 400° oven for 22 minutes or until it reaches an internal temp of 140°.
  5. Remove from oven and let it rest for 12 minutes before slicing/serving.
Notes
  1. This can be topped with Pistacho Pesto
Adapted from Simply Good Kitchen
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Tomato Salad

Tomato Salad with zatar, pita chips, basil, mint and feta
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1½ lb. heirloom tomatoes (about 3 medium)
  2. 12 oz. mixed cherry tomatoes
  3. 1¾ tsp. kosher salt, divided plus more
  4. 1 lemon
  5. ½ garlic clove
  6. 6 Tbsp. extra-virgin olive oil
  7. 2 Tbsp. za’atar
  8. 2 cups pita chips
  9. 1½ tsp. (or more) honey
  10. 3½ oz. Greek feta
  11. ½ cup basil leaves
  12. ½ cup mint leaves
Instructions
  1. Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull,
  2. it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier).
  3. Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful
  4. with those delicate tomatoes!); set aside.
  5. Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring
  6. spoon). Grate ½ garlic clove. Set aside.
  7. Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until
  8. fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without
  9. losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
  10. Place 2 cups pita chips in a medium bowl. (Yes, you could make pita chips yourself—but why turn on the oven in July? We're opting to spiff up store-bought chips instead.) Pour 2 Tbsp.
  11. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
  12. You should have about ¼ cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 1½ tsp. honey and ½ tsp. salt. Add za'atar
  13. oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.
  14. Slice 3½ oz. feta into thin planks (we like Greek feta because it's easy to crumble, with a pleasant tang), then add to bowl with reserved tomatoes. Tear any large ½ cup basil leaves and
  15. ½ cup mint leaves (if you have shears, you can cut them to avoid bruising and browning!) and add to bowl. Drizzle about 3 Tbsp. dressing over and toss to gently combine (your
  16. tomatoes are precious, delicate gems).
  17. Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with
  18. remaining za’atar oil.
  19. Eat fast for crunchy chips or let sit for a crispy-9. gone-soggy experience.
Adapted from Bon Appetit
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Potato Curry

Potato Curry
Serves 4
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 medium yellow onion, diced
  3. 4 cloves garlic, minced
  4. 4 teaspoons curry powder
  5. 1 ½ teaspoons paprika
  6. 1 teaspoon cayenne
  7. 2 teaspoons cumin powder
  8. ½ teaspoon allspice
  9. 2 teaspoons fresh ginger, minced
  10. ½ teaspoon black pepper
  11. 2 lb potato, peeled and cubed
  12. 15 oz chickpeas, 1 can, drained
  13. 1 cup vegetable broth
  14. 1 tablespoon lemon juice
  15. 14 oz diced tomato, 1 can
  16. 14 oz coconut milk, 1 can (I don't like coconut milk so I will substitute with greek yogurt.)
  17. Rice, cooked, for serving
  18. Naan bread, for serving
  19. Fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
Notes
  1. I haven't tried this.
Adapted from Tasty
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Potato Roses

Potato Roses
Serves 6
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 yukon gold potatoes, halved
  2. 2 tablespoons olive oil
  3. 1 teaspoon garlic powder
  4. 1 teaspoon dried thyme
  5. 1 teaspoon dried rosemary
  6. ½ teaspoon black pepper
  7. 1 teaspoon salt
  8. 12 strips center cut bacon
  9. Fresh thyme, to serve
  10. Grated parmesan cheese, to serve
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  3. Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  4. On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  5. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  6. Starting at one end, gently roll up the bacon, creating a potato rose.
  7. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  8. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  9. Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
Adapted from Tasty
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Chocolate Brownie Cake

Chocolate Brownie Cake
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 box chocolate cake mix
  2. 1 box fudge brownie mix
  3. 4 large eggs
  4. 1+1/4 cup water
  5. 1 cup oil
  6. GANACHE
  7. 1 cup heavy whipping cream
  8. 1 (12oz) bag semi sweet chocolate morsels
Instructions
  1. Heat oven to 350 degrees.
  2. Prepare a bundt pan with bakers' spray or use the butter/flour method.
  3. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
  4. Pour batter into prepared bundt pan and bake for 50-55 minutes.
  5. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
  6. Ganache
  7. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
  8. Carefully pour chocolate morsels into cream… it may rise up and bubble and this is ok.
  9. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
  10. Pour over cooled cake and serve.
Adapted from Delish
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Negroni

Negroni
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% Daily Value *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 oz. London dry gin
  2. 1 oz. Campari
  3. 1 oz. vermouth rosso
Instructions
  1. Add the ingredients together in a cocktail shaker.
  2. Shake well with cracked ice.
  3. Strain into a glass over cubed ice.
  4. Garnish with a twist of orange peel.
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Aperol Spritz

Aperol Spritz
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 oz Prosecco
  2. 2 oz Aperol
  3. 1 oz Soda water
Instructions
  1. Add all ingredients into a wine glass with ice and stir.
  2. Garnish with an orange wheel.
For a variation, here is an Americano
  1. 1 1⁄2 oz Campari
  2. 1 1⁄2 oz Sweet vermouth
  3. 1 splash Club soda
  4. Mix in a highball glass and serve with orange wheel
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Sbagliato

Sbagliato
Sbagliato means "mistake" because the inventor reached for prosecco instead of gin when making a negroni.
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 oz dry prosecco or other sparkling white wine
  2. 1 oz sweet vermouth
  3. 1/2 Campari
  4. Club soda
  5. Lime wheel for serving (or orange slice/rind)
Instructions
  1. Stir
  2. Enjoy
Adapted from Bon Appétit
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