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Makes 1 1/4 cups

1 cup non-fat, plain Greek strained yogurt
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon crushed dried chili flakes

In a small serving bowl, mix together the yogurt and water. Add the cumin and dried chili flakes and mix again. Serve with the roasted chicken, vegetable sambal, and rice.

Copyright Nina Simonds

Six Servings

2 medium fennel bulbs, about 1 ½  pounds with stalks, rinsed and trimmed,
leaving 1/8-inch of the root base to hold the fennel together
3 sweet potatoes, weighing about 2 ½  pounds
3 leeks, white and light green parts only, sliced in half lengthwise, rinsed  thoroughly and drained

Flavorings, mixed together:
½ cup extra-virgin olive oil
½ cup Balsamic vinegar
3 tablespoons soy sauce
1 tablespoons minced garlic

1. Preheat the oven to 425 degrees Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ¼- inch thick and 2- inches long. Cut slices into strips. Put in the bowl .
2. Peel the sweet potatoes and cut each in half. Cut each half into slices about 1-inch thick, cut into strips, then put in the bowl. Cut the leek halves lengthwise again and then cut into strips about 2 inches long. Put in the bowl with the other vegetables.
3. Pour in the Flavorings and toss lightly to coat. Brush or spray a jelly roll pan with a lip. Arrange the vegetables in the pan and cover with aluminum foil. Bake the vegetables about 25 minutes until tender. Uncover and cook another 10 to 15 minutes until they edges are golden brown.
Serve in the juice.

Rich Vallente, the talented executive chef of Legal Seafoods Restaurants, developed this wonderful recipe during the “Spices of Life” project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.  

2  tablespoons whole cardamom pods (about 50 pods), smashed with the flat edge of a knife

¼ cup virgin olive oil

¼ cup unsalted butter

2 pounds fresh asparagus, tough woody stems snapped off

½ teaspoon salt

1. Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus are cooking.   

2.Rinse the asparagus stalks and arrange in a heatproof plate like a pie or quiche pan or in a steamer basket. If using bamboo, line the basket with a piece of parchment or wax paper.

3.Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both top and bottom removed. Or, set the steamer basket in the wok and steam 5 to 6 (??) minutes, or until just tender. Remove and arrange on a serving plate.

4.Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

Six Servings

This rice is fragrant and delicious. I think it goes especially well with grilled, steamed, or roasted meat and seafood. You can use basmati or jasmine white rice but adjust the measurements accordingly.

2 cups basmati brown rice
4 cups water

Herbal Seasonings:
¾ cup minced scallion greens
¾ cup cilantro leaves rinsed, drained, blotted dry and chopped
½ cup flat leaf or curly parsley sprigs, rinsed, drained, blotted dry and chopped
2 tablespoons fruity olive oil
1 ½tablespoons unsalted butter
1 ½ teaspoons salt, or to taste

1. Put the rice in a bowl and using your fingers as a rake, rinse the rice under cold
 running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice and water in a heavy, 3-quart saucepan or pot with a lid. Heat uncovered until boiling.  Reduce the heat to low, cover, and simmer for 45 minutes, or until the water has evaporated and craters appear on the surface.
3. Remove from the heat and add the Herbal Seasonings. Fluff the cooked rice lightly with a fork to separate the grains and mix the seasonings evenly with the rice.  

Serve warm or at room temperature.

Serves 6
© Copyright Nina Simonds 2008

Makes about 5 to 6 cups

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork or chicken. It’s also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the pits in it, cover tightly, and store in the refrigerator.

¾ pound ripe tomatoes, rinsed and drained, and stems removed
2 avocados, peeled, pit removed and cut into ¼-inch dice
juice of 1 lime, about 4 ½ tablespoons
1 jalapeno pepper, or to taste, cored, and seeded
1 tablespoon minced garlic
1 cup minced scallion greens
2 tablespoons fruity extra- virgin olive oil
½ cup fresh cilantro leaves, coarsely chopped
1 teaspoon salt

1. Remove the stems from the tomatoes, cut in half, and scoop out the seeds. Cut the tomatoes into ½- inch dice and put in a serving bowl.
2. Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or serve with any type of grilled meat, seafood, or vegetable.

© 2008 Nina Simonds

Six Servings

(master recipe for zucchini, eggplant, summer squash)

Although grilling vegetables may not be the traditional cooking method favored in China, I find that it complements the flavor and improves the texture of watery vegetable varieties especially zucchini, and summer squash.

5 medium zucchini (about 2 pounds), rinsed and drained
1 tablespoon virgin olive oil

Hot and Sour Dressing, whisked together:
6 tablespoons light soy sauce
3 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 tablespoon minced fresh ginger
3 tablespoons water
1 teaspoon hot chili paste or to taste

1. Trim the ends of the zucchini and discard. Cut the zucchini on the diagonal into ¼ -inch thick slices and put in a bowl. Pour in the olive oil and toss lightly with your hands to coat.
2. Prepare a medium-hot fire for grilling and place the grill 3 to 4 inches from the heat. Arrange the zucchini slices on the grill (You may have to
   cook it in batches.) and grill about 5 minutes on each side. Remove and put the slices on a serving platter.
3. Pour the Hot and Sour Dressing over the zucchini and serve warm, at room temperature, or cold.

© Copyright Nina Simonds 2008

STEP ONE
If you are feeling lazy or you’re looking for an easy fix, buy frozen dumplings.

Nina likes Frozen Pork Dumplings from Trader Joe’s or she will buy some at her Chinese market.

Add Virgin Olive Oil to a nonstick pan and preheat it.

Once the pan is hot, on low heat, arrange the frozen dumplings in the pan, flat side down so they fill the pan

Turn up the heat. (Don’t be afraid of high heat) Pan-fry the dumplings until they are golden brown.

Adjust the heat by moving the pan on and off the burner.

Once the dumplings are golden brown, add 3/4 cup water and cover.

(THE SECRET: If you add a 1 teaspoon of flour to the water and don’t put the dumplings so close together, you will get this lovely effect (see picture) once the water has evaporated.

Cook for 4-5 minutes until the skin is translucent.

After the water evaporates, remove lid and continue frying to crisp the bottom.

Make sure they don’t stick by lifting them with a spatula.

Finally, take a plate, put on top of dumplings and invert them. Voila!

© Copyright Nina Simonds 2008.