Cook Without Book

                       Ingredients 1 pound   fresh lump crabmeat, picked over for cartilage 1  egg, whisked 1/2 cup   chopped scallions (optional) 2 tablespoons   mayonnaise 1 tablespoon   Dijon mustard 1/4 teaspoon   salt 1/2 teaspoon   black pepper 2 tablespoons   breadcrumbs, preferably whole-grain (use more as needed) 2 tablespoons   olive oil Lemon wedges (optional, for serving) Cherry Tomato and Corn Salad Preparation 1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook. 2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as nec...

Yield:  Makes 4 servings                      Ingredients 1/4 cup   chopped scallions 1/4 cup   mango chutney (such as Major Grey) 1 1/2 tablespoons   vegetable oil 1 tablespoon   cider vinegar 1/2 teaspoon   salt 1/8 teaspoon   freshly ground black pepper 3 1/2 cups   (3/4-inch) cubed peeled sweet potato (about 1 1/2 pounds potatoes) 1/4 pound   green beans, trimmed and halved (about 1 cup) 2 tablespoons   chopped fresh cilantro Preparation Whisk together the first 6 ingredients (through pepper). Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 13 minutes or until just tender; drain. Cook the beans in boiling salted water 4 minutes until crisp-tender. Drain and rinse beneath cold running water. Combine potatoes, beans, and cilantro in a medium bowl. Add the chutney dressing; toss to coat. Nutritional In...

                   Ingredients 1 cup   mashed or baked sweet potatoes 1/4 cup   Greek-style yogurt 1/2 teaspoon   curry powder Salt and pepper, to taste Garnish: chopped scallions Preparation In a food processor, combine sweet potatoes, yogurt, and curry powder. Mix all ingredients until smooth, and season with salt and pepper, to taste; transfer to a bowl. Garnish with chopped scallions, and serve with flatbread or fresh vegetables, if desired.

                Ingredients 3/4 pound   medium shrimp, peeled, deveined, and cooked 1  (15-ounce) can black beans, rinsed and drained 1/4 cup   sliced scallions 1  medium diced peeled avocado 1/4 teaspoon   freshly ground black pepper 1/2 cup   bottled salsa verde 1/4 cup   chopped fresh cilantro 2 tablespoons   fresh lime juice 8  (6-inch) flour tortillas 1 1/4 cups   red bell pepper, cut into 1/4-inch strips (about 1 pepper) Lime wedges, for serving Chopped fresh cilantro, for garnish Preparation 1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture. 2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds. 3. Arrange 3–4 pepper strips in the center o...

                 Prep Time:  10 minutes Cook Time:  5 minutes Yield:  Makes 4 servings (serving size: 2 cups Ingredients 1  (10-ounce) box couscous (1 1/2 cups) 1 1/4 teaspoons   kosher salt, divided 4 teaspoons   unsalted butter, divided 2  garlic cloves, chopped 4  scallions, chopped 1 pound   medium shrimp, peeled and deveined 1  (15.5-ounce) can cannellini beans, rinsed 1/2 cup   fresh flat-leaf parsley 2 tablespoons   fresh lemon juice 1/4 teaspoon   pepper Preparation 1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink. 3. Stir in beans, parsley, lemon juice, remai...

Avocado Coconut Oil Tartine If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution. 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sp...

  Condiments Wasabi and G r een Chili Chutney MAKES 1 cup 1 tablespoon wasabi paste 2 green chilies 5 scallions, coarsely chopped 1 cup fresh mint leaves, trimmed 3 cups fresh cilantro, coarsely chopped 4 tablespoons fresh lime juice 1 tablespoon low fat mayonnaise 2 teaspoons sugar Salt to taste In a food processor or blender, mix together the wasabi, green chilies and scallions until minced. Add the mint and cilantro and process, scraping the sides with a spatula, until pureed. As you blend, drizzle the lime juice through the feeder tube into the bowl and process until the chutney is smooth. Add the mayonnaise, sugar and salt and mix. Transfer to a bowl and serve immediately or refrigerate up to two weeks.