Black Bean and Corn Salsa

Inspiration:
allrecipes.com

Ingredients:

• 1/4 cup balsamic vinegar


• 2 tablespoons olive oil


• 1/2 teaspoon salt


• 1/2 teaspoon white sugar


• 1/2 teaspoon ground black pepper


• 1/2 teaspoon ground cumin


• 1/2 teaspoon chili powder


• 3 tablespoons chopped fresh cilantro


• 1 (15 ounce) can black beans, rinsed and drained


• 8-10 ounces frozen sweet corn


• Tortilla chips
  
• Optional: bell pepper, red onion or scallions
  

Instructions:

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn.
3. Toss with vinegar and oil dressing.
4. Cover, and refrigerate overnight.
5. Garnish with cilantro, and serve with tortilla chips.

Tim's Rating: 9/10
Liz's Rating: 10/10

Crisp Pickled Vegetables

Inspiration:
A recipe on Katie's blog, originally published by Food and Wine magazine.

Ingredients:

• 3 c. cauliflower florets


• 1/2 lb baby carrots, halved lengthwise
  


• 1 red bell pepper, cut into 2-by- 1/2-inch matchsticks
  


• 1 zucchini, cut into 2-by-1/2-inch matchsticks
  


• 1/2 lb yellow wax beans or green beans, cut into 2-inch lengths
  


• 1 small jar pepperocinis
  


• 3 c. cider vinegar
  


• 1/2 c. white wine vinegar
  


• 1/3 c. sugar
  


• 2 Tbsp kosher salt
  


• 1 tsp coriander seed
  


• 1 tsp fennel seed
  


• 1 tsp black peppercorns
  


• 1 Tbsp julienned fresh ginger
  


• 1 bay leaf
  


• 8 garlic cloves, smashed
  


• Extra-virgin olive oil, for drizzling
  


• 1/4 c. chopped flat-leaf parsley
  


• 1/4 c. snipped chives

Instructions:

1. In a Dutch oven or large nonreactive bowl combine the cauliflower, carrots, red bell pepper, zucchini, beans, and pepperocinis.


2. In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander, fennel, peppercorns, ginger, bay leaf and garlic.
   


3. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
   


4. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover and refrigerate for 2 to 3 days.
   


5. Drain the vegetables and transfer to a large platter.
   


6. Drizzle with olive oil, garnish with the parsley and chives and serve.

Hummus

(middle bowl)

Inspiration:
A Cooks Illustrated recipe, featured on this blog.

Ingredients:

• 1/4 cup water


• 3 Tablespoons lemon juice


• 6 Tablespoons well stirred tahini


• 2 Tablespoons extra-virgin olive oil


• 1 15 ounce can drained and rinsed chickpeas


• 1 clove garlic, minced


• 1/2 teaspoon salt


• 1/4 teaspoon cumin


• pinch of cayenne


• about 1 Tablespoon chopped fresh cilantro

Instructions:

1. Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish.


2. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy.


3. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Green Olive Tapenade

Inspiration:
Katie's blog

Ingredients:

• 1 1/2 cups pitted mild brine-cured green olives, rinsed thoroughly


• 1 1/2 Tbs. coarsely chopped fresh


• flat-leaf parsley


• 2 garlic cloves, finely chopped


• 1 1/2 Tbs. fresh lemon juice


• 1/2 tsp. freshly ground white pepper


• 1/4 cup extra-virgin olive oil

Instructions:

• In a food processor, combine the olives, parsley, garlic, lemon juice and white pepper.


• Pulse a few times to combine roughly.


• Add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl.


• The texture should be chunky, rather than a smooth puree.

Chicken Spread

Inspiration:
Chelle's blog

Ingredients:

• 8-oz. cream cheese


• Small onion, finely chopped


• 1/4 lb. poached chicken, shredded
  


• 1 T. mayonnaise


• 1 T. soy sauce

Instructions:

1. Blend all ingredients together with a hand mixer until creamy and combined.


2. Serve with your favorite crackers

Tim Cooks: Pepperoni Rolls

Inspiration:
Modified from this recipe on the blog Sweet Tea in Texas, which came from Michelle's blog, Sugar and Spice.

Ingredients:

• 1 loaf refrigerated bread dough
• turkey pepperoni
• shredded mozzarella
• butter
• Italian seasoning
• garlic salt
• olive oil
• dried parsley (optional)
  
• pizza sauce
  

Instructions:

1. Preheat over to 350F.
2. Take the dough out of the container & lay it flat. Cut it in half & roll out two rectangles. Spread a little butter over the dough. Sprinkle that with some Italian seasoning & garlic salt. Layer the pepperoni on the dough, and cover with mozzarella cheese.
3. Roll up lengthwise and seal the ends and seam. Place seam-side down in a baking pan.
4. Brush a small amount of olive oil over the top; sprinkle with dried parsley.
   
5. Bake for 30 minutes.
6. Serve with pizza sauce for dipping.
   

Suggested Beverage: Red Wine

Tim's Rating: 9/10
Liz's Rating: 8.5/10

Giada's Chicken Piccata

Inspiration:
Giada's recipe

Ingredients:

• 1lb. boneless skinless chicken tenders
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, thoroughly rinsed
• 1/3 cup fresh parsley, chopped

Instructions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
   

3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.

Suggested Beverage: Pinot Grigio (Lindeman's Bin 85 Sauvignon Blanc)

Notes: I like the sauce, but the chicken was a little blah.

Tim's Rating: 7/10 ("It's fine, I'd eat it, I just don't like it that much. I'd rather eat tacos if I had the choice.")
Tim's Second Helping: 8/10 ("It's growing on me, I am changing my rating to an 8.")
Liz's Rating: 8/10