When it comes to leafy greens, I am a huge fan of arugula. It’s peppery flavor compliments the ground pepper in the recipe. Of course, fresh baby spinach would make a delicious and seamless substitute for arugula. Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards giving this dish some nice flavor.

On deck for this week is a recipe for pickling vegetables as well as a recipe for “fettuccine alfredo” made with Greek yogurt and chicken broth instead of heavy cream, butter, and cheese. Can it be any good? I’ll try it so you don’t have to – and then I’ll report back!

With ingredients such as bulgur, mint, green onions, tomatoes, lemon juice and olive oil, it reminds me a lot of Tabouli. But in this recipe, the cucumbers add a refreshing crunch and the chick peas, well, what’s not to love about chick peas? Let me count the ways I love chick peas – Moroccan-Style  Chickpea and Vegetable Stew and Chicken Madras Curry just begin to scratch the surface.

They are so nutty and buttery – I can eat them plain. Also known as garbanzo beans or cecci beans, chickpeas are a cornerstone of Middle Eastern, Mediterranean, and Indian cooking. Chickpea flour, made from ground chickpeas, is very popular for gluten-free baking and quite delicious when used for making fritters and flat breads. Go get yourself some and see what happens!

Seaver also has a great web site, which is worth checking out. In addition to delicious recipes, his site includes interesting articles,  a description of his projects, and links to people and organizations he calls “My Heros.”

I am drawn to his recipes for their simplicity and approach. I have never considered brining seafood - only meat and poultry - but why not? Brining is a process of soaking meat, or in this case, fish, in a salty solution whereby the process of osmosis denatures proteins and traps water in cells so meat stays tender and moist while cooking.    

Soaking the cod fillets in a salty brine for 15 minutes does wonders for infusing them with flavor and keeping them moist while cooking at a high temperature. Chef Seaver uses salt, water, and sugar in his basic brine. In my version, I use salt, water, and fresh-squeezed orange juice (instead of sugar) to compliment the orange zest in the panko crust. If black cod is too hard to find, or too expensive, Chef Seaver recommends halibut as an alternative. Enjoy!

A good example is using vegetables from my weekly trip to the farmers’ market.  I typically have ideas about what I’d like to get, but I also leave room to be inspired by whatever looks fresh and fabulous. Typically, I take my loot home, and I work my way through it for the rest of the week. Despite my best efforts, I always seem to end up with some “odds and ends” in the vegetable category. These “leftovers” are the perfect start to a Chopped Vegetable Salad, which makes use of vegetable odds and ends in a new, fresh way.

This colorful, marinated salad works well with almost any combination of vegetables. The vegetables included in the recipe are simply a guideline. You should feel free to use sliced radishes, zucchini, sugar snap peas, red onion – whatever is lingering in your vegetable drawer! The dressing relies on pantry staples – white balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt and pepper – so buy them once and have them on-hand for future occasions. Fresh herbs are a nice addition, especially basil or parsley.

This recipe is from my days at Golden Door, so you know it’s coming at you from a fresh, tasty, good-for-you place. Enjoy!

I then turned to a recipe for Ginger-Cilantro Rice. I had cilantro on hand and transformed it into this colorful side dish with minced ginger (also purchased by the jar), green onions, chicken broth, vegetable oil, sesame oil, and rice vinegar. Delicious.

In addition to those items already mentioned, I also try to keep plain yogurt, almond oil, honey, dried fruit, nuts, soy sauce, breadcrumbs, tuna, green chilis, lemons, diced tomatoes, black beans, chick peas, and whole grains in my pantry. These pantry staples allow me come home from the market with fresh fruits, vegetables, and proteins knowing that with a little mixing, matching, energy, and inspiration, a tasty home-cooked meal awaits, and in my book – there’s nothing better!

Enjoy your corn on the cob by removing the husk and silks and then boiling it in salted water for 3-5 minutes. Or, grill your corn on the cob along with the rest of dinner. After removing the husk and silks, rub the cob with olive oil, sprinkle it with salt and pepper, and then wrap it in aluminum foil. Put the cob on the grill and turn it occasionally, for about 15 minutes. 

This Fresh Corn Salad is simple and delicious in an “I’m-so-fresh-you-should-enjoy-me-plain” sort of way. Sweet corn gets paired up with red and yellow peppers, cilantro, red onion, and a simple dressing. It makes a wonderful addition to any picnic, or a colorful side for grilled meats and vegetables.

Check out the archives from last summer for more fresh, seasonal salads including Stone Fruit Salad and Watermelon Tomato Salad. Enjoy!

I’ve always loved soup. In my book, there is no particular “soup season.” I think it works year ’round. This recipe for Summer Squash and Corn Chowder is a perfect case in point. This recipe relies on summer squash,  corn, fresh thyme – all ingredients that are bountiful this time of year. It reminds me of another soup I posted this time last year, which is equally delicious – Summer Corn Soup with Quinoa.

Want to keep up with the daily soup and other happenings at Metropulos? Follow us on Twitter @metrofinefoods. Enjoy your soup!

This recipe is from the book Animal, Vegetable, Miracle by Barbara Kingsolver. It’s a surprising combination – apples, blackberries, balsamic vinegar and fresh basil. It’s delightful and a great way to use fresh summer berries. Blackberries are rich in Vitamin C and act as a mild diuretic and astringent. Select berries that look plump and tender. If buying them in a carton, look at the underside and avoid berries that are wet or mushy.

Blackberries, and all berries for that matter, freeze well. Simply place them in a single layer on a baking sheet and put them in the freezer until frozen, then transfer them into a rigid container for storing. You can use them straight from frozen for smoothies, muffins, coffee cakes, and fruit ice. Enjoy!

On Fridays, we like to eat dinner at home. It’s a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite – Chicken Madras Curry. Yahtzee!

My friend Jennifer gave me this recipe years ago after having enjoyed it at her house. Ever since, it’s been a standard of mine that continues to satisfy. I’ve tweaked it a bit over the years in the spice department, and I’ve made some substitutes along the way, such as replacing heavy cream with lite coconut milk. 

It’s a one-pot meal, which is nice. It calls for a variety of toppings including chopped apple, green onions, raisins, and peanuts or cashews – so everyone can “have it their way.” 

The word “curry” actually comes from a word that means “sauce,” and is used to refer any number of spicy, saucy dishes. Curry powders are usually blends of spices, herbs, and seeds. I buy a lot of my spices online from Penzeys. They have an entire page devoted to curry powders, including salt-free blends and tips for choosing the right spice for your tastebuds. Enjoy!

The next surprise is the croutons. They add a salty crunch that compliments both the taste and texture of the soup. And the sausage, well, let’s just tell it like it is. What’s not better with a little sausage? But, seriously, in this case, the spicy sausage lends a substance and texture to the gazpacho that is otherwise missing. It also lends a little heat to the dish, which is nice.

When I made this, I pureed half of it and turned it into soup. I took the other half and mixed it with a can of black beans (rinsed and drained) and turned it into a delicious side salad for dinner the next night. Whatever you do, have fun with it, and enjoy the bounty of summer while it lasts.

By the way – this weekend marks the one-year anniversary of getyouryummyback.com. Wow. How did that happen? Anyway, many thanks to my family, friends, supporters and subscribers for continuing to inspire me! Happy 4th!