Gilled Scallop "Ceviche"

Rosalie and Stan were coming over for dinner. I went to the farmer's market and bought beautifully fresh scallops. They would be wonderful as a ceviche but my guests don't eat raw fish. What to do? How about marinating gently cooked scallops in a ceviche marinade? Gourmet Magazine came up with the idea a few years earlier. I followed their 2007 recipe with some modifications.

1 1/2 lbs. large sea scallops (about 20)

3 tbl. extra virgin olive oil

salt and pepper, to taste

1 small navel orange

2 tbl. fresh lime juice

3/4 seedless cucumber, halved lengthwise, cored, and thinly sliced (2 cups)

2 tbl. thinly sliced shallot

1 to 2 tsps. finely chopped fresh jalapeno chile

1/4 cup chopped fresh cilantro

1. Toss scallops with 1 tbl. oil, salt and pepper in a bowl.

2. Saute scallops in a hot, lightly oiled, skillet or ridged grill pan until just cooked through. Remove from pan and set aside.

3. While scallops cool, cut, peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop the segments and transfer to a large bowl. Stir in lime juice, cucumber, shallot, jalapeno (to taste), and remaining 2 tbl. oil. salt and pepper, to taste.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

NOTES: This dish can be served as an appetizer for 6 people but I served it as a main course with potato salad made with Yukon gold potatoes tossed with a vinaigrette. A tossed salad and crusty bread rounded out the meal.

Mustardy Salmon

I cook salmon often and am always on the lookout for new ideas. This dish has a lovely mustardy flavor and the low heat cooking results in tender rosy salmon. It is also quick and easy. The recipe is on the Epicurious website.

1 tsp. grated lemon zest

1 tbl. extra virgin olive oil

1 1/2 tb. bread crumbs (I use Panko)

1 tbl. chopped parsley

1 tsp. fresh tarragon, chopped

2 tsps. mustard seed, crushed

1 tbl. white wine vinegar

1 tbl. lemon juice

2 tsp. prepared Dijon mustard

salt and pepper

4 5 oz. salmon fillets

Preheat oven to 250 degrees.

Combine the remaining ingredients, except the salmon, to make the topping. Put the fillets in a baking dish and place the topping on the four fish fillets.

Bake for 30-35 minutes until the fish is opaque.

Serves 4

Note: Any firm white fish fillet would work well in place of the salmon. This versatile dish can be served with practically any veggie and rice or potatoes. It would also be great on top of a salad with some crusty bread.

Chickpeas and Chard

I had a big bunch of chard in the fridge that was rapidly aging and giving me guilt whenever I opened the refrigerator door. What to do with it? Why did I buy it?

When I couldn't take it any longer I found this recipe in Vegetarian Suppers from Deborah Madison's Kitchen. I slightly simplified the recipe and loved the result.

1 tbl. olive oil

1 large onion, finely diced

pinch or 2 of saffron

2 garlic cloves

salt and pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 tsp. ground cumin or more to taste

2 tsp. tomato paste

14 chard leaves (or whatever you have) with stems

2 15 0z. cans chickpeas, preferably organic, with liquid, or 3 cups home-cooked

1. Heat the oil in a wide skillet. Add the onion and saffron. Cook over medium heat, stirring occasionally, for 12-15 mins. Meanwhile, pound the garlic with 1/2 tsp. salt, cilantro, parsley and cumin to make a rtough paste. When the onions are golden and soft, add the paste to the pan along with the tomato paste and work all into the onions.

2. Slice the chard leaves off their stems. Put them in a wide pot with 2 cups of water and cook, covered, until wilted and tender, about 5 minutes. Set leaves aside in a colander, reserving the cooking water.

3. Trim the chard stems, cut into fine dice and drop them into reserved chard water. Simmer until tender, about 10 minutes, then turn off heat.

4. Add the chickpeas to the onion with their liquid or 1 cup water or stock. Coarsely chop the chard and add it. Simmer for 10 minutes, then add the stems. Taste for salt and pepper.

Serves 4

Notes: I served this dish with brown basmati rice and a salad. Saffron wasn't available so I skipped it. I highly recommend Eden brand organic beans. I couldn't get the hang of turning the garlic, etc. into a paste so just cut everything up very finely.

The leftovers had a second life. The next day the rice, veggies and beans were turned into soup with the reserved cooking liquid and additional veggie broth.