This bright tomato bruschetta with white bean spread is a snap to make: a perfect starter for a summer dinner party.

Or for an evening in when it’s just you and a marathon of bad TV (Miami Social, anyone?).

BRUSCHETTA
Serves 4

4 large, ripe tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, plus additional for brushing bread
1 garlic clove, minced
8 slices Italian loaf bread (sliced  ¾ to 1 inch thick)
1 cup basil leaves

– With a small paring knife, remove the cores from the tomatoes. Cut them in half and, with a small spoon or melon baller, scoop out seeds. Chop tomatoes into ¼ inch-thick chunks and place in colander over bowl or in sink. Sprinkle with 1 teaspoon salt and toss. Allow to drain for 10 to 20 minutes.

– Meanwhile, combine 3 tablespoons olive oil with minced garlic in large bowl.  Heat grill to high and evenly brush both sides of each slice of bread with additional olive oil. Grill bread until toasted and marked, 2 to 3 minutes per side. Transfer to platter. (Alternatively, heat a panini press and grill bread until crisp and golden).

– Pat tomatoes dry with paper towels and transfer to bowl with garlic oil. Chop the basil leaves (do this last minute to keep them as fresh and flavorful as possible) and toss with tomatoes. Season with salt and pepper to taste.

– Spread toasted bread with white bean spread (recipe follows) and top with tomatoes. Serve.

WHITE BEAN SPREAD
Serves 4

1 (15-ounce) can cannellini beans
2 tablespoons cup extra-virgin olive oil, plus additional for drizzling
1 garlic clove, coarsely chopped
2 teaspoons lemon juice
Salt and pepper

– Drain and rinse beans in a colander. Shake to remove excess liquid and transfer to a food processor.

– Add oil, garlic, and lemon juice and purée until smooth. Season with salt and pepper to taste.

– Transfer to serving dish, sprinkle with pepper and drizzle with additional oil.

You can make the bean spread up to 2 days ahead: Store in an airtight container and cover the top with about 1/8” of olive oil to prevent it from forming a crust. Save the leftovers for more bruschetta or use as a dip for crudités.

I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA?  xoxo

KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2

For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced  ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced

– Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.

– Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.

– Continue with beef portion of recipe.

For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced

– Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.

– Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.

– Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.

-Toss salad with vinaigrette and serve with beef.

Summer has been reluctant this year, so when the sun does shine, I scramble up to the roof deck for a much-needed dose of vitamin D. The building I live in has outfitted the deck with some patio furniture and grills, and though I mocked the electric grills (the look like open-faced toaster ovens), I succumbed the other day and made turkey burgers for dinner.

GRILLED TURKEY BURGERS with SCALLION GUACAMOLE
Serves 4

Smoked paprika imparts a smoky barbecue flavor on otherwise bland turkey meat. Serve burgers with tortilla chips, hot sauce (such as Valentina brand), and sour cream or mayo.

For the Burgers
1 pound ground turkey
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
½ small onion, chopped (about ½ cup)
2 tablespoons smoked paprika
4 hamburger buns

– Combine ground turkey, salt, and pepper in medium bowl.

– Heat 1 tablespoon oil in a small skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and translucent, about 5 minutes. Add smoked paprika and cook until the onions are evenly coated and the paprika is fragrant, about 1 minute. Transfer the onion mixture to a bowl and allow it to cool slightly.

– Add onion mixture to the ground turkey and mix just until combined. Divide turkey mixture equally into 4 portions and shape into ¾”- to 1”-thick patties. Make a shallow divot or indenation in the center of each patty.

– Heat grill to medium-high. Cook burgers until nicely charred on each side and cooked through (temperature should register 160˚F on an instant-read thermometer), 4 to 5 minutes per side.

– Brush buns with remaining tablespoon oil and grill until warmed through and marks appear, about 2 minutes. Transfer to plates and top with burgers.

For the Scallion Guacamole
Remove the ribs and seeds from the jalapeño if you are sensitive to heat. Pickled jalapeños and a tablespoon or 2 of the pickling brine are a nice substitution (or addition) here.

3 ripe avocados
¼ small onion, finely chopped (about ¼ cup)
1 cup cilantro, chopped
6 scallions, finely chopped
1 jalapeño pepper, minced
1 clove garlic, minced
Juice of 1 lime
Salt and pepper

– Split avocados, remove pits, and spoon flesh out into a medium bowl. Add following 6 ingredients and mash coarsely with a fork. Season with salt and pepper to taste.

Because my job entails eating at approximately 15-minute intervals throughout the day, I usually feel a violent burning, gnawing sensation in my stomach by the end of the day – think John Hurt’s exploding torso in Alien. Whether this uncomfortable feeling is a result of overeating or merely my belly asking for more, Sensible Me always hops on the train thinking “You will have a green salad for dinner. And maybe some fruit for dessert.” As I sweat out my toxins in the hot yoga room, Sensible Me only wants a glass of water and luxuriates in the thought that my body is being exorcised of all the excess butter and sodium I had during the day. Sensible Me walks home and wants nothing to do with food.

15 minutes later…Sensible Me has abandoned all Lean Cuisine thoughts, busts through the door and whines, “I’m staaaaaarviiiing!!!!” I start eating everything in sight. Peanuts. Macadamia nuts. Cold leftover rice. Orange juice straight from the carton. I eventually make dinner, but, oh, how nice it is when I get home and a Special Someone has made dinner. Leafy greens and all.

CRISPY CHICKEN CUTLETS & BALSAMIC RED ONIONS

Balsamic Red Onions
Serves 2

1 large red onion
3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper

– Preheat oven to 400 degrees
– Cut onion in half, and then into half-inch wedges
– Place in medium or large bowl
– Add vinegar and olive oil
– Season with salt and pepper
– Toss well
– Place into square or round pyrex dish
– Cook for 30 to 40 minutes.  At 15 minutes, stir onions to ensure they’ve broken loose

Chicken cutlets
Serves 4

4 large boneless skinless chicken breasts
2 eggs
1 cup flour
2 cups bread crumbs
salt and pepper
½ cup vegetable oil
1 lemon

– Large chicken breasts can take too long to cook, leaving the inside raw and the breadcrumbs burnt.  To avoid this, either cut the chicken breasts in half or preferably just flatten them with a wooden mallet.  But before you start hammering away, place a sheet of Saran wrap on top of the chicken breast to avoid making a mess.

– Trim the chicken breasts

– The most efficient way to make breaded chicken cutlets is to setup the ingredients and do one chicken breast at a time:

– Season each chicken breast on both sides with salt and pepper
– Beat both eggs well in a shallow soup bowl
– Cover inside of large plate with coat of flour
– Cover inside of another large plate with coat of breadcrumbs

– First, lightly dredge chicken breast in flour, just enough to coat it.  Then, dip chicken breast, one side at a time in egg; let excess drip off.  Finally, dredge chicken breast in bread crumbs, making sure that it is completely covered.  Set on a clean plate to let crumbs set.  Finish this process before starting to cook chicken.

– Heat up ¼ cup of oil in large skillet on medium-high heat.  Once oil begins to smoke put in two cutlets and lower heat to medium until golden brown, about 5 minutes.  Turn over and cook other side.  If oil is too dark, clean pan and pour in fresh ¼ cup of oil.  Cook remaining cutlets.

– Slice lemon for garnish.  I like a little lemon juice on top to add some acidity.

Serve with an avocado to balance onions and salad to feel healthy about what you’re eating

Sometimes I eat like a teenage boy…and he really wanted a meatball sub, so I caved in and finally made one.

MEATBALL SUBS
Makes 6 subs

For the Sauce:
3 tablespoons olive oil
2 onions, chopped (about 2 cups)
Salt and pepper
6 garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 teaspoons sugar
½ cup red wine
1 bay leaf
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can crushed tomatoes

– Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the chopped onion and 1 teaspoon salt and cook until translucent, stirring occasionally, about 8 minutes. Stir in the garlic, oregano, and red pepper pepper flakes and cook 1 minute longer. Transfer 1 cup of onion mixture to bowl and reserve.

– Add tomato paste and sugar to onion mixture in skillet and cook, stirring, until the paste begins to darken, about 2 minutes. Add the wine and cook until it’s nearly evaporated, about 4 minutes. Add the diced and crushed tomatoes and bay leaf and bring to a simmer. Reduce the heat to low and cook until thickened, a bout 1 hour. Adjust seasonings with salt and pepper.

For the Meatballs:
Makes about 24 1-inch meatballs

2 slices white sandwich bread, crusts removed
1/3 cup milk
1 pound 85{7e75139007ced55322cd19a88b90f170970c9802fa5abc2ce00631fcd14484e3} lean ground beef or meatloaf mix
Salt and pepper
¼ cup grated Parmesan or Pecorino-Romano cheese
1 tablespoon olive oil

– In a small bowl, mash together the bread and milk until thoroughly combined to make a panade. Place beef in a large mixing bowl and add the panade, 1 teaspoon salt, ½ teaspoon pepper, the grated cheese, and the reserved (see sauce recipe above) onion mixture. With potato masher or hands, thoroughly combine all ingredients.

– Using a 1-tablespoon measure, scoop meat out onto a baking sheet. Roll out each tablespoonful of meat into meatballs and place back on sheet. Heat olive oil in in a large skillet over medium heat until it begins to smoke. Cook half of the meatballs until browned all over, about 5 minutes. Transfer to plate and cook remaining meatballs.

– Return first batch of meatballs to skillet and add 3 cups of the tomato sauce to the skillet. Reduce the heat to low, cover, and simmer the meatballs until cooked through, about 10 minutes.

For the Sandwiches:

6 (about 6-inch long) sub rolls
Olive oil for brushing
1 cup shredded mozzarella cheese
Optional garnishes: banana peppers or fresh chopped basil

– While meatballs simmer, preheat oven to 400˚F. Split rolls in half lengthwise and brush all sides with olive oil. Warm bread for 5 to 7 minutes on a baking sheet, then, place tray on cooling rack. Fill each roll with 4 to 6 meatballs, top with additional sauce, and 2 to 3 tablespoons cheese and return to oven. Bake until cheese is melted, about 4 minutes. Serve with optional garnishes and additional sauce.