Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette

Written on May 26, 2009 by Lia Huber
Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette

I dare you to attach the word “deprivation” to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.

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Mushroom “Farrotto” with Roasted Butternut Squash and Shallots

Written on May 26, 2009 by Lia Huber
Mushroom “Farrotto” with Roasted Butternut Squash and Shallots

Farro is an ancient strain of emmer wheat that, when cooked in this manner, has a texture similar to risotto. You can find it in many specialty shops and also online at ChefShop.com.

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Yogurt Sauce (Tzatziki)

Written on May 26, 2009 by Lia Huber
Yogurt Sauce (Tzatziki)

The classic Greek condiment. This version, like the ones I had (and made) in Greece, is pungent with grated garlic.

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Spiced Lamb and Bulgur Sliders in Lettuce “Buns”

Written on May 26, 2009 by Lia Huber
Spiced Lamb and Bulgur Sliders in Lettuce “Buns”

One way of feeling like you’re eating more when eating less is by serving it in a different form. Three of these “sliders” equates to about half the meat in a normal burger, yet they’re so flavorful, satisfying and filling, you’ll never miss the other half.

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Fusilli with Artichokes and Swiss Chard

Written on May 26, 2009 by Lia Huber
Fusilli with Artichokes and Swiss Chard

I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.

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Chicken and Mushroom Lettuce Cups

Written on May 26, 2009 by Lia Huber
Chicken and Mushroom Lettuce Cups

I find that finger food naturally slows down a meal and focuses attention. When you’ve got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it’s hard not to have the meal take on a different tenor.

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Green Pea Coulis

Written on May 26, 2009 by Lia Huber
Green Pea Coulis

Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.

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Thai Chicken Larb

Written on May 26, 2009 by Lia Huber
Thai Chicken Larb

Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.

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Lemon-Herb Lamb Chops

Written on May 26, 2009 by Lia Huber
Lemon-Herb Lamb Chops

These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.

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Grilled Crostini with Fava Bean Spread

Written on May 26, 2009 by Lia Huber
Grilled Crostini with Fava Bean Spread

This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

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