INGREDIENTS

• 1 1/2 pints blackberries
• 2 tablespoons blackberry brandy
• 2 tablespoons orange juice
• 3 tablespoons honey, preferably berry-blossom honey

PREPARATION

1. Pick over the berries and reserve 1 cup of the smallest and most attractive. Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey. Transfer the mixture to a sieve set over a medium bowl. Press the puree through the sieve and discard the seeds.
2. Just before serving, stir in the reserved whole berries.

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Written by Lea Barlow • Leave a comment

Ingredients

• 2 large or 3 medium onions, cut into large wedges
• 6 garlic cloves
• 1 bottle pale ale or medium-bodied beer
• 1 cup water
• Fresh seaweed, well rinsed, for layering (optional)
• 1 1/2 pounds small new potatoes (white, red, or a combination)
• 1 pound hot dried chorizo, cut into 1/2-inch pieces
• Coarse salt
• 3 lobsters (1 1/2 pounds each)
• 36 littleneck clams, scrubbed well
• 4 ears of corn, husked and halved
• 2 pounds mussels, debearded and scrubbed well
• 1 1/2 pounds large shrimp (about 30), shell-on
• 2 tablespoons unsalted butter (optional)
• 2 lemons, halved

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Written by Lea Barlow • 1 Comment

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 2  teaspoons extra virgin oil
• 12  ounces chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup green salsa
• 3  tablespoons chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese
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INGREDIENTS

• Dumplings
  1. 5 ounces baby spinach (5 packed cups)
  2. 5 ounces firm tofu, cut into 1/4-inch dice
  3. 2 1/2 tablespoons cornstarch
  4. 2 small jalapeños, seeded and minced
  5. 1 1/2 tablespoons soy sauce
  6. 1 1/2 teaspoons Asian sesame oil
  7. Salt and freshly ground pepper
  8. About 45 square wonton wrappers (from 1 package)
• Dipping Sauce
  1. 1/4 cup plus 2 tablespoons soy sauce
  2. 2 tablespoons unseasoned rice vinegar
  3. 1 teaspoon honey
  Makes 45 dumplings
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Written by Lea Barlow • Leave a comment