Ingredients

1 medium eggplant
1 large zucchini (see above)
Salt
2 tablespoons of olive oil
Juice of 1/2 a lemon
Ground cumin, for dusting
4 ounces of halloumi cheese, thinly sliced

Directions

1. Thinly slice the vegetables lengthwise. Salt the eggplant, leaving it in a colander for 30 minutes or so, and then rinse and pat dry.
2. Light a grill to medium-high. Mix the olive oil with the lemon juice. Dust the vegetables very lightly with the ground cumin. Pour the olive oil mixture over the vegetables and put on the grill for a few minutes on each side.
3. As they start to turn a light gold, take them out and put the halloumi on top and then give them another few minutes until the cheese has softened and turned golden.

Serves 2.

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Ingredients

Eight 10-inch wooden skewers
15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

Directions

1. Prepare grill. Soak skewers in warm water 30 minutes.
2. In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
3. In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
4. In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
5. Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops—not on skewers—can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
6. Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

Serves 4.

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Ingredients

1 1/2 tablespoons gluten-free tamari
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1/2 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
1 pound large sea scallops, tough muscles removed from the side of each
1 to 2 tablespoons extra virgin olive oil, divided
1 teaspoon toasted sesame seeds

Directions

1. In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
2. Pat scallops dry with paper towels then heat 1 tablespoon oil in a large skillet over medium high heat. Cook scallops in a single layer, flipping once, until golden brown and just cooked through, about 2 minutes per side. (Work in batches, if necessary, adding the remaining 1 tablespoon oil when needed.) Transfer scallops to a large plate as done.
3. Reduce heat to medium low and allow skillet to cool off a bit, then carefully add tamari-honey mixture to skillet and simmer briefly until reduced to a glaze. Return scallops to skillet and toss well to coat. Sprinkle with sesame seeds and serve.

Serves 4.

Nutrition per serving (about 5oz/140g-wt.): 180 calories (60 from fat), 6g total fat, 1g saturated fat, 35mg cholesterol, 610mg sodium, 10g total carbohydrate (0g dietary fiber, 7g sugar), 20g protein

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Ingredients

Ice
1 1/2 ounces fino Sherry, preferably Tio Pepe
3 ounces chilled Sprite

Directions

Fill a highball glass with ice. Add the sherry and Sprite and stir gently.

Makes 1 drink.

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Ingredients

1 large jalapeño
Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
3/4 cup mayonnaise
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1 teaspoon Tabasco
2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
Crackers or sliced baguette, for serving

Directions

1. Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
2. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.

Serves 8.

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