The summer is (sadly) coming to an end and sweet summer corn will soon be a thing of the past. Here is one of my favorite corn recipes….

CRAB AND CORN CAKES WITH CHIPOTLE REMOULADE

* ¼ cup mayonnaise

* 1 large egg

* 1 teaspoon hot sauce

* 1 pound jumbo lump crab

* 3/4 cup bread crumbs

* ½ cup sweet summer corn kernels

* 1/3 cup finely diced red bell pepper

* 1/4 cup finely chopped cilantro

* 2 tablespoons olive oil

* 2 tablespoons butter

* Chipotle Remoulade to garnish your cakes with, optional

Preheat oven to 375 degrees.

In a bowl, whisk together the mayo, egg and hot sauce. Add the crab, bread crumbs, corn, pepper, and cilantro. Mix well, breaking up some of the lumps of crabmeat. Cover and refrigerate for 1 hour.

Divide the crab mixture into approximately 8 equal portions, then form each portion into a cake (refer to picture), transferring the cakes as formed to a flat baking sheet.

In a large, heavy nonstick skillet (work in batches so you don’t crowd the pan), warm some of the olive oil and butter over medium heat. With a spatula, carefully slide the crab cakes into the skillet. Cover and cook until golden brown and crisp, about 5 minutes. Carefully turn the cakes, cover the skillet and cook until golden brown, crisp and just cooked through while remaining moist, 4 to 5 minutes. Drain on paper towels. Put in oven another 5 minutes to cook throughout.

Serve some of the Remoulade on top of, underneath, or beside the cakes.

CHIPOTLE REMOULADE:

* 1 cup mayonnaise

* 4 teaspoons finely chopped chives

* 1 tablespoon minced chipotle chiles in adobo

* 2 teaspoons lime juice

* 1 teaspoon Dijon mustard

In a bowl, stir together the mayo, scallion, chipotles, lime, and mustard. Keep in fridge for up to 3 days.

A big satisfying sandwich can make a great weeknight dinner. For this Curry Chicken Sandwich recipe, the chicken can be prepared the night before and dinner can be on the table in 10 minutes. I usually serve this with some homemade potato chips, or a green salad with sliced apples.

CURRY CHICKEN SANDWICH

Serves 4

3 ½ cups of chicken that has been grilled or roasted, and cut up into bite-sized cubes

8 slices of pancetta

2 tablespoons curry powder

1 tablespoon powdered ginger

2 teaspoons powdered cumin

1 cup mayonnaise

Kosher salt and freshly ground black pepper, to taste

The juice of one lime  

A dozen red grapes, cut in half

Half of a head of radicchio, thinly sliced

2 ripe avocados, peeled and cut up into bite-sized cubes (same size as the chicken)

8 thin slices red onion

8 slices of peasant or country-style bread (I like to cut off the crusts but this is optional)

Set aside the cooked, cut-up chicken in a bowl.

In a skillet over medium heat, fry the pancetta just a minute or so on each side so that it gets nice and crispy. Set it aside to drain on paper towels.

Combine in a bowl the mayonnaise, spices, and lime juice. Add the chicken. Stir well. Add the grapes, radicchio, and avocado. Taste for seasoning.

Place 2 slices of pancetta on each sandwich, top with 2 slices of red onion, and then the curry chicken. Serve immediately.

Polenta is a ground yellow maize, meant to be cooked slowly over low heat, with lots of stirring. In this dish I combine rich vegetables and cheeses with a soft, creamy polenta to create a hearty vegetarian meal.

Polenta Pie with artichokes and mushrooms : Serves 6

Chop 1/2 cup of marinated artichokes (found at your local Italian grocery store) and 2 cups of mixed mushrooms. Set aside.

Butter an 8 or 9 inch pie pan. Boil 4 cups of vegetable stock (or water). Stir in 1 Tbsp of butter. Then slowly stir in 1 cup of polenta. Boil, then immediately reduce the heat to a simmer and whisk occasionally for about 10 minutes. Season to taste with salt and fresh ground pepper. Stir in 1/4 cup grated parmigiano-reggiano cheese and 1 Tbsp of olive oil. Pour the polenta into the buttered pie pan.

Preheat the oven to 375 degrees.

Saute the mixed mushrooms in 1 Tbsp olive oil. Season with salt and pepper. Stir the mushrooms into the polenta so that they are evenly spread throughout. Then, stir in the artichokes in the same way. Top the polenta pie with 1/4 cup grated Pecorino Romano cheese and Bake 5-10 minutes, until nicely browned on top. Garnish with fresh, minced parsley and serve hot.

Easy weeknight dinners is published every Tuesday at noon.

I know what you’re thinking, “there’s no way making homemade gnocchi is an easy weeknight dinner”, but you’re wrong! If you have a food processor (and I realize not everyone does….but they’re on sale at Lowes this week so maybe you could look into it), then making these light and delicious gnocchi will take you about 20 minutes. And if you don’t have a processor, then save this recipe for a rainy weekend afternoon when you have an hour to kill and make them by hand.

Homemade Ricotta Gnocchi : Serves 2

Steam a few cups of fresh spinach just until it begins to wilt. You want to end up with 1 cup of well-drained cooked spinach.

Combine in a food processor the cooked spinach, 4 large eggs, 4 oz of grated Pecorino Romano cheese, 10 oz of well-drained fresh Ricotta cheese, and a generous pinch of salt and pepper. Process just long enough to form a dough.  

Boil a large pot of water. When the water boils, add a few large pinches of salt. Make small balls with your dough and roll them in a shallow dish of all-purpose flour. Cook the gnocchi in the salted water until they float. Once they float, cook them for 4 more minutes.

Serve with your favorite Marinara sauce.

Easy weeknight dinners is published every Tuesday at noon.

Pico de gallo (or “Rooster’s Beak”) is a raw Mexican salsa of finely chopped tomato, onion, chile, lime, cilantro, and usually some type of fruit such as mango or papaya. I use it on everything and I always have some in my fridge. It will stay fresh in the fridge, in an airtight container, for several days.

Fried Catfish with Pico de gallo: Serves 4

First make the pico de gallo: In a large bowl, combine 4 diced ripe tomatoes, 1 Tbsp minced onion, juice of 1 lime, salt and pepper, 1 diced ripe mango, 1/4 cup chopped cilantro, and half a minced jalapeno (no seeds). Stir well and let it sit at room temperature for at least 30 minutes.

Soak 4 catfish fillets in milk for 10 minutes. Heat a frying pan about an inch deep with vegetable or corn oil.

Remove catfish from the milk and dredge each piece in cornmeal seasoned with freshly ground black pepper, a little cayenne pepper, a little paprika, and a pinch of kosher salt. Coat the fish well and then fry for about 6 minutes on each side.

Drain well and top with the pico de gallo. Serve with rice and salad.

Easy weeknight dinners is published every Tuesday at noon.

Pollo a la Sidra (or Chicken in apple cider) is a traditional Spanish dish made with alcoholic apple cider, or, Sidra. You can choose to make this dish with non-alcoholic cider if you prefer.

Chicken braised in Apple Cider: Serves 4

Preheat your oven to 375 degrees.

Season 3 lbs of chicken (on the bone) with a generous amount of salt and pepper.

Heat 2 Tbsp of Spanish olive oil in an ovenproof casserole over medium heat and saute 1 cup of finely chopped red onion. Stir for about 10 minutes, then add 8 oz. of diced pancetta or chorizo. Cook, stirring, about 5 minutes. Remove the meat and onions with a slotted spoon, then set them aside in a bowl.

Add 2 Tbsp more olive oil to the casserole. In batches, so as not to overcrowd the pan, brown the chicken on all sides. As the chicken browns, add it to the bowl with the pancetta and onions. When all the chicken has been browned and the casserole is empty, add 3/4 cup of apple cider and 1/2 cup apple juice. Boil the liquids for about 5 minutes. Return the chicken, onions, and pancetta to the casserole. The liquid should come a little less than halfway up the chicken. It is important that the chicken is not too covered with liquid. (Pour out or add more liquid as needed to keep this level fairly consistent).

Transfer the casserole to the oven and bake for about 35 minutes. For the last 20 minutes, increase the oven temp to 425 degrees.

When the chicken is done, remove it from the casserole, then return the casserole with the cider still in it to the stove top over medium heat. Reduce the liquid for about 10 minutes. Season the cider with salt and pepper as needed.

Serve over mashed potatoes. Garnish with minced fresh cilantro or parsley.

Easy weeknight dinners is published every Tuesday at noon.

As a general rule, foods that are brightly colored are really good for you. Pumpkin is no exception. Beta-Carotene is the nutrient that turns produce orange (carrots, bell peppers, etc..) and obviously pumpkin is loaded with it. Why do you want to consume lots of Beta-Carotene? Because it protects you against cancer and heart attacks, and keeps you looking younger.

Pumpkins are native to Mexico (dating back to at least 5500 BC), and are now grown and eaten all over the world, excluding Antarctica. I love Fall partly because I love roasted pumpkin. If you do too, try my easy weeknight Pumpkin and Lentil Salad.

Pumpkin-Lentil Salad, serves 4

First roast the Pumpkin: In the Grocery Store, look for a “Pie Pumpkin”. They are more oval shaped than a Halloween Pumpkin and they taste better. Preheat your oven to 375 degrees. Carefully, cut your pumpkin in half. Set aside one half of the pumpkin (you will only use half for this recipe). Scoop out the seeds of the piece you are using, then cut it in half again. Drizzle 3 Tbsp of olive oil in the bottom of a glass baking dish (ideally one that will hold the pumpkin snugly). Put the two pieces of pumpkin in the dish, then cover the dish very tightly with several layers of aluminum foil. Roast for at least 35 minutes. It is done when you can easily slide a knife through the pumpkin flesh. Once it is done roasting, set it aside to cool.

Now make the lentils: I am partial to Puy Lentils, a French variety which is really tasty, cooks quickly, and is very low in calories. Finely chop 1 shallot and saute it in 1 Tbsp of Olive Oil for 1-2 minutes (until the shallot just starts getting a little color on it). Add in 1 1/2 cups of water and bring it to a strong simmer (not quite a boil). Add 1/2 cup of Lentils and simmer for 20 minutes. When the lentils are done, set them aside to come to room temperature.

In a large salad bowl, toss 10 oz of pre-washed baby spinach with a drizzle of pumpkin oil (found in specialty food stores. You can substitute with extra virgin olive oil if you prefer). Season the spinach with kosher salt and freshly ground black pepper. Sprinkle the room temperature lentils over the spinach, while tossing to ensure that they are spread evenly throughout the salad. Remove the roasted pumpkin flesh from its skin and chop it into bite sized pieces. Top the salad with the roasted pumpkin. Taste for seasoning. Just before serving, add a few ounces of crumbled Feta cheese. A delicious way to look and feel younger!

Easy weeknight dinners is published every Tuesday at noon.

This time of year I look for Wild Alaskan Coho Salmon. It’s really sweet and mild, perfect for people who think salmon is too “fishy”. High levels of cholesterol-reducing Omega 3s make it a healthy choice, and It’s a certified sustainable fish so it’s great for the environment. At about $10 per pound, it will help you eat right through the recession. Pick some up on the way home from work and try my quick and easy Red Wine Salmon tonight.

Red Wine Salmon (Serves 2)

Season two Wild Coho Salmon Fillets with salt and pepper on each side. Then dredge them in all-purpose flour and shake off the excess.

Heat 1 Tbsp of unsalted butter and 2 Tbsps of olive oil in a skillet large enough to hold the salmon snugly. Add the salmon to the skillet and cook over medium heat for 2 minutes. Remove the fish and set it aside (it is only partially cooked at this point). Add a little chopped shallot, carrot, garlic, and parsley to the skillet, with a pinch of salt and pepper. Cook 2 minutes. Add 1/4 cup of vegetable stock or water. Raise the heat a little and let the stock cook away until its almost evaporated from the pan. Add 1 cup of red wine and cook until the wine reduces by half. Return the salmon to the pan and cook on medium heat for 3 minutes on each side (6 minutes total).

Serve with rice or couscous and a seasonal green veggie, such as roasted brussels sprouts. Don’t you feel healthier already?

Easy weeknight dinners is published every Tuesday at noon.

There is still a month or so left to make a weekend trek to Maine and have Wild Lobster at its peak. If you don’t have time to make the trip, The Lobster Place (in NYC’s Chelsea Market or by mail order) sells Wild Maine Lobster year round. My recipe for spicy Lobster Fra Diavolo with Spaghetti is an easy way to enjoy the end of the lobster season in your own home.

Lobster Fra Diavolo with Spaghetti : Serves 3 people

“Fra Diavolo” is a spicy tomato sauce invented by Italian-Americans in NYC, sometime in the early 1900s.

Saute 5 cloves of thinly sliced garlic in 2 Tbsp olive oil. After 1 minute, add 2 cans (about 28 oz each) of crushed tomatoes, a pinch of kosher salt, and a few leaves of roughly torn basil. Fill an empty tomato can with cold water and add that to the pan. Simmer about 15 minutes. Add 1 tsp (or more according to how much spice you like) of crushed red pepper flakes and keep the fra diavolo sauce warm over low heat.

Meanwhile, cook 1/2 pound of Spaghetti in boiling salted water, until al dente.

Split 3 live lobsters (about 1-1/2 lbs each) vertically in half, and then crack their claws. Warm 1/5 cup of olive oil in a large skillet set over medium heat. Add the lobsters to the skillet and saute them for 4 minutes.

Pour the fra diavolo sauce over the cooked lobster. Drain the spaghetti and combine it gently with the lobster fra diavolo. Taste for seasoning. Garnish with a few leaves of fresh basil. Serve immediately.

Easy weeknight dinners is published every Tuesday at noon.

Sesame Seeds are insanely good for you. Adding a sprinkle of them on top of your salads and Hamburger buns gives you a nice boost of iron, magnesium, calcium, Vitamins E and B, and antioxidants. My Asian Chicken Salad is the perfect vehicle for your daily dose;

Asian Chicken Salad (Serves 2-3)

Season 2 boneless, skinless chicken breasts with a generous amount of kosher salt and black pepper. Grill them on a BBQ or in a stove top grill pan. Slice them into thin strips and set aside.

To make the dressing, whisk together the following ingredients in a glass bowl; 1 Tbsp olive oil, 1 Tbsp low sodium soy sauce, 1 Tbsp sesame oil, 1 tsp honey, 1 Tbsp fresh lime juice, salt and pepper.

In a large salad bowl, combine the chicken strips with a two cups of chopped lettuce, a sliced mango or half a papaya, some water chestnuts, 1 shredded carrot, 2 chopped scallions, 2 Tbsp white or black sesame seeds, and a few peanuts. Add enough of the dressing to lightly coat the salad. Eat!

Easy weeknight dinners is published every Tuesday at noon.