I'm going to try a recipe by Patricia Wells in her Vegetable Harvest book. I also found the recipe on The Chicago Tribune's website. You'll find it below.
Tuna, Chive, and Shallot Tartare
This is another Patricia Wells recipe from Vegetable Harvest. The book is great during the summer. You can find this recipe by typing "Tuna, Chive, and Shallot Tartare" once you are in http://books.google.com/.
Penne with Fava Beans, Basil Puree and Parmesan
One more Patricia Wells recipe from Vegetable Harvest to add to the list. Find the recipe using the same method as above. I found peeled fava beans in the produce section of Whole Foods.
Mortadella and Fig Focaccianini (Fig sandwich with cheese and mortadella)
This recipe is from the "Sandwich King" on Food Network. I used ciabatta bread and fresh figs. It's very tasty. Find it at http://www.foodnetwork.com/recipes/jeff-mauro/mortadella-and-fig-focaccianini-recipe/index.html
Masoor Dal and Sag Paneer
An Indian specialty grocery store recently opened near us in Norwalk, CT. Ever since my husband went to India for business a few years ago, he has been asking me to make Indian food. Now that I can find the ingredients I need, I am going to try this dish. I've already made my own paneer cheese (not hard at all). Find Aarti's recipes from Foot Network at: http://www.foodnetwork.com/recipes/aarti-sequeira/mums-everyday-red-lentils-recipe/index.html AND http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe/index.html
Yield: 4 servings
2 pounds fresh mussels, cleaned, debearded, see note
2 onions, peeled, halved, thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 cup dry white wine
3 ounces thinly sliced cured chorizo sausage, cut into julienne strips
Freshly ground pepper
1 cup cilantro leaves, coarsely chopped
1. Scrub the mussels; rinse with several changes of water. Discard any mussels that remain open when pressed; set aside.
2. Combine the onions, oil and salt in a large saucepan, stirring to blend. Cover; cook over low heat until onions are softened but not brown, about 3 minutes. Uncover; add the wine. Raise heat to medium-high; heat to a boil. Cook until wine reduces by half, about 5 minutes. Add the mussels, cover. Cook just until the mussels open, about 5 minutes. (Do not overcook.) Discard any mussels that do not open. Transfer the mussels to a large bowl; add the chorizo.
3. Place a strainer over a bowl; line with several thicknesses of dampened cheesecloth. Carefully pour the cooking liquid into the strainer; transfer the liquid into the bowl with the mussels. Season with pepper; top with cilantro.
Note: Do not pull the small black beard that hangs from the mussels more than a few minutes in advance of cooking or they will die.
