Raw Asparagus Salad with Ginger-Sesame Vinaigrette

This crisp side dish from onceuponachef.com is so refreshing on a hot summer day. Flavors of toasted sesame oil, jalapeno, lime and ginger complement the thinly sliced raw asparagus. I served it alongside pan seared salmon fillets and a chilled pinot rose wine. I prefer this salad at room temperature, but it’s also good cold. Serves 6.

Recipe

2 T. rice vinegar
2 T. vegetable oil
2 T. brown sugar
1 T. soy sauce
1 T. fresh lime juice from 1 lime
2 tsp. toasted sesame oil
1 T. freshly grated ginger
1 clove garlic, minced
1 jalapeño pepper, ribs and seeds removed, finely diced
1-1/2 lbs. medium asparagus
4 green onions, finely sliced (about 1/2 c.)
1/4 c. fresh cilantro, chopped
1/4 c. fresh mint, chopped
2 T. sesame seeds
Kosher salt to taste
3/4 c. sliced roasted almonds

For the dressing, in a mixing bowl large enough to fit all of the ingredients, whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic and jalapeño. Set aside.

Cut off the tough ends of the asparagus spears and cut at an angle into thin slices, about 1/8-inch thick, leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the green onions, cilantro, mint and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight.

When ready to serve, stir in the almonds. Serve cold or at room temperature.

— Jenn Segal, onceuponachef.com

Roasted Sweet Potato Salad with Warm Chutney Dressing

Full of holiday flavors, this is a great dish for a special occasion! It’s best served warm, even the leftovers (if there are any). It’s quite rich, so pair with a simple green salad for a complete meal.

Recipe

4 medium sweet potatoes, peeled and cut into 1-inch pieces
4 T. olive oil
2 T. finely chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1 c. raw pumpkin seeds
1 c. dried cranberries
1 c. green onion, chopped
1 c. julienned red pepper

Dressing:
1/3 c. balsamic vinegar
1/3 c. mango chutney
2 T. Dijon mustard
2 T. agave syrup
2 garlic cloves, minced
1/4 c. olive oil

Preheat oven to 425-degrees. In a roasting pan, combine the sweet potatoes, 3 T. olive oil, rosemary, salt, pepper, cumin, and ginger. Toss to combine and bake for 25 minutes.

Meanwhile, heat 1 T. olive oil over medium-high heat. Add the pumpkin seeds and cook until toasted, stirring frequently. Transfer to a plate and season with salt and pepper. In a large bowl, combine the cranberries, green onion, and red pepper and set aside.

Make the dressing by combining all the ingredients in a small saucepan, except the olive oil, and heat. Remove from heat and whisk in the olive oil.

To assemble the salad, add the roasted sweet potatoes to the cranberry-red pepper mixture. Add enough dressing to coat and garnish with the toasted pumpkin seeds.

– inspired by a Food Network recipe

Crab Salad in Crisp Wonton Cups

Baked wonton wrappers are the perfect vessel for all sorts of appetizers. They work particularly well for this crab salad recipe. Make an effort to search out fresh Dungeness crab, although I suppose you could use canned crab if fresh isn’t available. For best flavor, mix the crab salad with the dressing and refrigerate overnight. Serve with cocktail napkins to catch any residual lime juice as this is more of a two-bite appetizer.

Recipe

Wonton Cups:
24 wonton wrappers
spray olive oil
kosher salt

Dressing:
zest of one lime
2 T. fresh lime juice
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. dried red pepper flakes
2 T. olive oil

Crab Salad:
1/2 lb. lump crabmeat
1 stalk celery, finely diced
1/2 c. mango, finely diced (can use frozen mango, thawed)
1/4 c. thinly sliced scallions
2 T. chopped fresh cilantro
1/4 c. finely chopped avocado

Preheat oven to 375-degrees. Spray a 24 mini muffin tin with olive oil cooking spray. Lay out the wonton wrappers on your counter and spray lightly with olive oil cooking spray. Place each wrapper in a mini muffin tin, pressing gently, overlapping the edges so that it fits and forms a cup shape. Parts will stick out over the cup. Sprinkle with kosher salt and bake 8 to 10 minutes until crisp and browned. Remove from oven and cool completely.

For the dressing, whisk all of the ingredients together until well combined.

For the crab salad, toss the ingredients together in a medium bowl. Add the dressing to combine. Refrigerate overnight so the flavors blend.

When ready to serve, taste the crab mixture and add more kosher salt and pepper to taste. Fill the cups with the crab mixture using a small spoon. Don’t fill too far ahead of serving as the bottoms may get soggy.

Ricotta Bruschetta with Roasted Tomatoes & Spicy Honey

This slightly spicy appetizer could also serve as a light lunch with a chilled pinot blanc. Go easy on the calabrian chili paste, it’s strong and hot but balanced beautifully with the honey. Make sure the ricotta is at room temperature, as it’s easier to whisk in the oil. Depending on the size of the cherry tomatoes (and your bread slices), each slice of ciabatta holds about 6 to 7. Serves 6.

Recipe

Bruschetta:
1 c. ricotta, at room temperature
1/4 tsp. kosher salt
1/4 c. olive oil
6 thick slices of ciabatta
6 fresh basil leaves

Tomatoes:
42 cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
2-3 T. olive oil
1/4 tsp. kosher salt

Spicy Honey:
1/2 c. honey
1-1/2 tsp. Calabrian chili paste
1/4 tsp. kosher salt
2 T. water

To Toast the Ciabatta: Heat oven to 400-degrees. Put the ciabatta slices on a sheet pan and roast for 10-12 minutes until lightly browned – keep a close eye on them so they don’t burn (which can happen quickly!). When they come out of the oven, rub a cut clove of garlic over each piece, and then brush some olive oil on both sides. Set aside.

For the Tomatoes: These also go into a 400-degree oven. Spread the tomatoes, garlic, basil, olive oil, and salt on a small rimmed baking sheet and toss well to coat. Roast until they have popped, about 20 minutes. Allow to cool slightly.

For the Spicy Honey: Combine the honey, Calabrian chili paste, salt and 2 T. water in a small nonstick skillet. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.

For the Bruschetta: Whisk together the ricotta, salt and 2 T. olive oil in a bowl. Spread the ricotta on the ciabatta slices. Add 7 tomatoes each and drizzle with the spicy honey. Top with the basil sprig (you could also chop the basil and scatter over the top).

— Giada de Laurentiis, Food Network

Roman-Style Chopped Chicken Liver

If you like chicken livers, you'll love this recipe from Chef Vitaly Paley (Portland, Ore.). Most chicken liver mousse or pate recipes contains up to half a pound of butter! This is a nice alternative and packed with flavor. Serve with toasted baguette, grilled flatbread, crackers, or as a sandwich spread with sliced red onion and cornichons.

Recipe

1/4 c. olive oil
1/2 lb. chicken livers, cleaned, dried and lobes halved
Kosher salt and freshly ground black pepper
1 large shallot, finely minced
3 cloves garlic, finely minced
2 anchovy fillets, drained and chopped (or 1 tsp. anchovy paste)
5 large fresh sage leaves, finely chopped
2 T. drained capers
1/4 c. Madeira (or port, or cream sherry)
2 T. balsamic vinegar
2 T. Cognac (or brandy)
1 hard boiled egg, peeled and coarsely grated

In a large skillet heat the olive oil over medium heat until it shimmers. Add the livers, season with salt and pepper, and sear until lightly colored on the bottom, about 1 minute. Turn the livers over; add the shallot, garlic, anchovies, sage and capers. Cook, stirring until the shallots have softened, about 3 minutes. Pour in the sherry and balsamic vinegar, turn heat down to medium-low and simmer for 1-2 minutes. Transfer mixture to a food processor. Add the cognac and pulse until coarsely chopped.

Transfer the mixture to a small bowl, fold in the grated egg and season with salt and pepper. Let it come to room temperature, then cover and refrigerate until cold. Can be made up to one day in advance. Makes 1-1/2 cups.

– Vitaly Paley, "The Paley's Place Cookbook"

Polenta Squares with Sage Pesto

The perfect hors d'oeuvre for a cocktail party - squares of polenta mixed with chives and mascarpone, topped with a pungent sage pesto and a colorful, fresh cherry tomato half. These little beauties will go fast, so make a double batch if you need more than 30. They're perfect with my favorite cocktail - a Negroni (equal parts Aria gin, Campari and Red Vermouth over ice).

Recipe

1 c. polenta
1 T. butter
2 T. mascarpone or sour cream
1/4 c. chives, chopped
cherry tomatoes, cut in half (half a tomato per polenta square)
3/4 c. fresh sage leaves, firmly packed
1/2 c. Italian parsley, roughly chopped
1/2 c. pine nuts, toasted
1/3 c. olive oil
1/2 tsp. salt
juice of half a lemon

FOR THE POLENTA: Bring 3 c. water, 1 T. butter and 1 tsp. salt to a rolling boil. Slowly sprinkle in the polenta while whisking. Lower heat and simmer, stirring frequently with a wooden spoon, for 30 minutes. If it gets much too thick, add up to about another 1/4 c. water. Take off the heat, add the chives and 2 T. mascarpone or sour cream and stir well. Work quickly as it's quite thick. Pour into a 7"x11" sheet pan that has been sprayed with cooking oil to make it easier to remove the polenta later; smooth the top so it's level (an offset spatula works great). Let it cool for about 15 minutes, cover with plastic wrap and refrigerate for about 30 minutes.

FOR THE SAGE PESTO: Combine the pine nuts, sage, parsley, olive oil, 1/2 tsp. salt, and lemon juice in a food processor and process until smooth.

TO ASSEMBLE: Cut the polenta into small squares, top with a dollop of pesto, and put half a cherry tomato on top. Serve.

*For your vegan guests, leave out the butter and use vegan sour cream.