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Ginnifer Goodwin’s Bok Choy (& “Chik’n”) Salad
•1 medium head organic bok choy, washed, cored and dried
•1 bunch organic green onions, chopped
•2 3 oz. packages Nissin Top Ramen Oriental instant noodles (no need to use the flavor packet)
•2½ oz. organic sesame seeds
•1 2 oz. package organic sliced almonds
•2 tbsp olive oil
•Garlic powder and salt to taste
•2 tbsp soy sauce
•¼ cup rice vinegar or cider vinegar
•½ cup organic sugar
•1 package Gardein Crispy Tenders vegetarian “chick’n,” prepared as directed on the package
DIRECTIONS
1 Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate. 2 Break up uncooked ramen noodles into bite-size chunks. 3 Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned. 4 Add garlic powder and salt. Cool and store in covered container. 5 In small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute. 6 Combine all parts of salad and toss with “chick’n” pieces. For variety, try with chopped pimientos or mandarin orange wedges. Serves 6.
Potato, Arugula, Pecorino & Mozzarella Pizza
•1½ lb. store-bought pizza dough (makes 6 pizza crusts)
•2 cloves garlic, sliced thin
•2 tbsp grated pecorino cheese
•¼ lb. mozzarella, sliced
•1 small (about ¼ lb.) cooked potato, thinly sliced
•4 tbsp olive oil
•2 cups baby arugula
DIRECTIONS
1 Preheat oven to 450°F. Adjust rack to center of oven. Place baking sheet(s) in oven to heat. Divide dough into six equal balls. Working in batches, roll out two balls at a time to form 8-inch circles. Transfer each onto parchment paper. 2 Sprinkle garlic, pecorino, mozzarella, and potato slices onto two dough circles. Drizzle 1 tbsp oil on each. 3 Carefully remove hot baking sheet from oven. Drizzle 2 tbsp oil onto preheated sheet. 4 Use parchment paper to slide formed dough onto sheet, then discard paper. 5 Pierce dough with fork several times. Bake 10–12 minutes or until crust is crispy. 6 Remove from oven and top with fresh arugula.
Katie Lee’s Deviled Eggs
•12 large eggs
•2 tbsp white vinegar
•1 cup mayonnaise
•1 tbsp Dijon mustard
•¼ tsp kosher salt
•¼ tsp freshly ground black pepper
•1 small container inexpensive black caviar (as garnish)
DIRECTIONS
NOTE: Steps 1-5 can be done up to two days in advance and boiled eggs refrigerated.
1 Hard-boil eggs in pot filled with water and vinegar. 2 Drain water; let eggs cool. Remove shells. 3 Halve each egg lengthwise; remove yolks and place in food processor. Arrange whites on a serving platter. 4 Blend yolks with mayonnaise, mustard, salt and pepper until smooth. 5 Scoop yolk mixture into resealable plastic bag. 6 Use scissors to snip off bottom corner of bag; use as pastry bag to pipe yolk mixture into egg whites. 7 Sprinkle each egg with caviar and serve. Serves 12 (24 pieces)
Seared Ahi with Watercress and Vincotto
•1 tsp fresh lemon juice
•1 tsp olive oil
•5–6 ahi tuna steaks, about 5 oz. each, cut 1¼” thick and halved lengthwise
•Kosher salt
•Freshly ground pepper
•¼ cup vincotto ($14; buonitalia.com), or use balsamic vinegar
•2 cups loosely packed watercress, thick stems discarded
DIRECTIONS
1 Combine lemon juice and oil in a medium bowl; set aside. Meanwhile, preheat a ridged stove-top griddle pan over medium-high heat. 2 Season both sides of tuna steaks lightly with salt and black pepper and place on grill for about 4 minutes on each side. (Optional: To create crosshatch grill marks, rotate steak half a turn halfway through cooking time on each side.) 3 Place vincotto in a small saucepan on medium heat for about 2 minutes to thicken; let cool and pour into a squeeze bottle. 4 Just before serving, toss watercress in lemon dressing. Place one tuna steak on each plate, and top with some dressed watercress. Use vincotto to “draw” a zigzag on salad and tuna. Serves 10-12.
Sara Ramirez’s Key Lime Pie
•2 cups graham cracker crumbs
•½ cup sugar, (plus 2 tbsp. divided out)
•4 tbsp unsalted butter, melted
•4 egg yolks
•1 can (14 oz.) sweetened condensed milk
•½ cup fresh key lime juice or regular lime juice
•¾ cup chilled heavy cream
•Sliced limes for garnish
DIRECTIONS
1 Preheat oven to 350°F. 2 Combine graham cracker crumbs, ½ cup sugar and butter. 3 Press mixture over bottom and up sides of 9″ glass pie plate. 4 Bake crust in middle of oven for 10 minutes; let cool. 5 Whisk together egg yolks, condensed milk and lime juice. Pour mixture into crust. 6 Place on baking sheet and bake for 15 minutes, or until center is set. 7 Cool on wire rack for 1 hour. Refrigerate 4 hours or overnight. 8 In medium bowl, beat cream until frothy. Add 2 tbsp sugar and continue beating until stiff peaks form. 9 Spread over pie and garnish with lime slices. Serves 8.
Watermelon and Feta Salad with Serrano Chile Vinaigrette
•1 cup olive oil
•2 tbsp fresh lime juice
•2 tbsp champagne vinegar
•2 tsp chopped fresh thyme
•1 small shallot, minced
•1 serrano chile, stemmed and sliced into small half-rounds
•Salt to taste
•1 small seedless watermelon
• ⅓ lb. wedge feta cheese, sliced ⅛” thick (about 12 slices)
•1 bunch arugula
•Sliced serrano chile for garnish
DIRECTIONS
1 In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot and serrano chile. Shake well. Season with salt to taste; chill in refrigerator. 2 Remove watermelon rind and slice flesh into 3″ squares. 3 To assemble salad, layer one piece of watermelon on one piece of feta. Repeat. 4 Drizzle with vinaigrette and garnish with arugula and sliced serrano chile. Serves 6.
Mango Cilantro Snow Cone
•½ cup fresh mango
•¼ cup water
•one small bunch cilantro leaves
•½ cup simple syrup (made by dissolving 2 parts sugar in 1 part boiling water)
•1½ oz. chilled vodka
DIRECTIONS
1 Purée mango in a blender with water. 2 Separately, blend leaves from one bunch of cilantro with simple syrup. 3 Fill a 9 oz. cup with shaved ice. 4 Add 1½ oz. chilled vodka. 5 Top with 2 tbsp each mango purée and cilantro syrup.
Chris Noth’s Special Burger
•2 ripe avocados, halved, pitted and peeled
•½ cup mayonnaise
•½ cup sour cream
•1 tbsp chopped chipotle in adobo sauce
•Salt and pepper
•1 lb. sliced bacon
•3 lb. ground chuck
•½ lb. sliced jalapeños
•Monterey Jack cheese
•8 hamburger rolls
•Lettuce, tomato and onion
DIRECTIONS
1 In small bowl mash together avocados, mayonnaise, sour cream and chipotle; add salt and pepper to taste. 2 Cook bacon; set aside. 3 Heat broiler. Shape beef into eight 6-oz. patties. Season with salt and pepper. 4 Broil burger 5–6 minutes, turning once for medium rare. Top with cheese slice and return to broiler for 1 minute. 5 Spread avocado mixture on bottom roll. 6 Top with burger, bacon, lettuce, tomato and onion and other half of bun. 7 Serve with fries. Serves 8.
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