Curtis Stone’s Green Bean and Cherry Tomato Gratin

Curtis Stone’s Green Bean and Cherry Tomato Gratin is a delicious way to add vegetables to your diet. 

Green Bean and Cherry Tomato Gratin

(Makes 8 servings)

• ½ cup macadamia nuts
• ½ cup panko bread crumbs
• 3 tablespoons olive oil
• 1 ½ lbs. green beans, ends trimmed and cut diagonally in half
• 3 medium shallots, thinly sliced (¾ cup)
• 2 tablespoons drained capers
• 1 ½ teaspoons finely grated lemon zest
• ⅓ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 pound cherry tomatoes, halved

Directions

1. Preheat oven to 400°
2. In food processor, pulse nuts for 10 seconds, or until they resemble fine crumbs. In medium bowl, mix nuts, panko, and 2 tablespoons olive oil. Spread mixture on small baking sheet and toast in oven, stirring occasionally, for 4 minutes, or until golden. Set aside.
3. Meanwhile, bring large saucepan of water to boil over high heat. Add beans and cook 4 minutes, or until bright green and just tender. Drain and transfer beans to large bowl of ice water to cool completely, then drain well, pat dry, and transfer to large bowl.
4. Heat medium saucepan over medium-low heat. Add remaining 1 tablespoon olive oil, then add shallots and sauté 2 minutes or until tender and pale golden. Add capers and lemon zest and cook 2 minutes, or until fragrant. Stir in extra-virgin olive oil and lemon juice and then add cherry tomatoes.
5. Add tomato mixture to green beans. Season to taste with salt and pepper, and gently toss to mix. Transfer mixture to 9-inch baking dish. Sprinkle breadcrumb mixture over top.
6. Bake gratin for about 12 minutes, or until heated through. Serve.

Make-Ahead: Recipe can be prepared through step 3 up to 1 day ahead. Cover separately and refrigerate, then proceed with step 4 when ready to assemble and bake gratin. 

Nutrition Facts

Per serving

Calories: 251

Total Fat: 21 g

Saturated Fat: 3 g

Sodium: 92 mg

Carbohydrate: 15 g

Fiber: 4 g

Protein: 3.7 g

Diabetic Exchanges: ¼ starch, 2 vegetables, 4 fat

Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC; Photo by Ray Kachatorian.

 

Simply Summer Recipes from Curtis Stone

In the Stone household, we use any excuse to bring great food and good friends together. I love to entertain and grill outdoors, especially during the summer months when fresh, locally grown produce is at its peak. By choosing the season’s best, you’re almost guaranteed a successful dish. And grilling enhances the flavors of so many fresh vegetables — from corn to zucchini to peppers.

A perfect main-course summer salad brimming with vegetables, Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette is one of my favorite ways to put a healthy meal on the dinner table. I like the flavorful, earthy combination of chickpeas and quinoa in Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley. For dessert, toss halved nectarines, peaches, and plums on the grill for a few minutes and top with a dollop of Greek yogurt and a drizzle of honey — just delicious!

 

Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette

(Makes 4 servings)

• 2 tablespoons finely chopped shallots
• Finely grated zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1 tablespoon coarsely chopped drained nonpareil capers
• 1 tablespoon finely chopped pepperoncini
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons champagne vinegar or white wine vinegar
• 1/4 cup extra-virgin olive oil
• 4 skinless, boneless chicken breast halves (about 6 ounces each)
• 1 tablespoon olive oil
• 5 ounces baby arugula (about 8 cups not packed)
• 1 cup halved cherry tomatoes
• 2 small, thin zucchini

To make vinaigrette: In medium bowl, whisk shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar together. Gradually whisk in extra-virgin olive oil. Season to taste with salt and pepper.

To cook chicken: Preheat grill for medium-­high heat. Coat chicken with olive oil and season with salt and pepper. Grill chicken 4 minutes per side, or until cooked through and grill marks form. Transfer to cutting board.

To assemble salad: In large bowl, combine arugula and tomatoes. Trim ends of zucchini. One at a time, lay zucchini flat on work surface and, using vegetable peeler and working from stem end to blossom end, shave off long, thin ribbons until you reach seedy center. Turn zucchini around and repeat on second side, then repeat on third and fourth sides. Add ribbons to bowl and discard seedy centers of zucchini.

Using your hands to avoid breaking ribbons, gently toss salad with enough vinaigrette to coat. Season with salt and pepper.

Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some salad alongside. Drizzle chicken and salad with remaining vinaigrette and serve immediately.

Make-Ahead: The vinaigrette can be made up to 8 hours ahead, covered, and refrigerated. Let vinaigrette stand at room temperature for 15 minutes and re-whisk before using.

Per serving

• Calories: 342
• Total Fat: 21 g
• Saturated Fat: 3 g
• Sodium: 563 mg
• Carbohydrate: 7 g
• Fiber: 2 g
• Protein: 32 g
• Diabetic Exchanges: 6 meat, 3 fat, 3 vegetable

 

Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley

(Makes 4 servings)

• 1 cup quinoa (preferably red quinoa)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 15-oz can chickpeas (garbanzo beans), drained, rinsed
• 1/2 English cucumber, halved lengthwise, seeded, and diced
• 1/2 cup diced red bell peppers
• 1/2 cup walnuts, toasted, coarsely chopped
• 3 green onions, thinly sliced
• 1/2 cup fresh flat-leaf parsley leaves, thinly sliced
• 2 ounces feta cheese, crumbled

Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to drain well. Heat medium saucepan over medium-high heat. Add oil and quinoa and cook, stirring frequently, for 2 minutes, or until quinoa is fragrant and toasted. Add 1 ½ cups water and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and water has been absorbed. Spread quinoa on baking sheet and let cool, then fluff with fork. Meanwhile, to make vinaigrette: In small bowl, whisk shallots, vinegar, and lemon juice. Gradually whisk in oil.

In large bowl, combine cooled ­quinoa, chickpeas, cucumber, bell peppers, walnuts, green onions, and parsley. Toss with vinaigrette and season with salt and pepper.

Transfer to large platter or divide among four plates. Sprinkle with feta and serve.

Make-Ahead: Quinoa can be cooked up to 1 day ahead, cooled, covered, and refrigerated.

Per serving

• Calories: 476
• Total Fat: 26 g
• Saturated Fat: 5 g
• Sodium: 288 mg
• Carbohydrate: 48 g
• Fiber: 10 g
• Protein: 16 g
• Diabetic Exchanges: 5 fat, 4 starches, 1 meat

Excerpted from What’s for Dinner? by Curtis Stone. Copyright © 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher; photo by Quentin Bacon. 

This article is from the July/August 2017 issue of the Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Also see Curtis Stone’s Cool-down Recipes for Summer.

Curtis Stone’s Grilled Ginger-Sesame Chicken Salad

Try out some of Curtis Stone’s other fresh, tasty recipes.

I had never had a Chinese chicken salad until I came to the States. I’m just going to say it out loud — I love it. And I love it as a light and lovely main course salad. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, and rich sesame oil, with the fresh flavor of ginger punching through it all. It’s so good that I use it as the chicken marinade as well. Includes spring’s snow peas, spring onions, and carrots.

(Makes 4 servings)

Ginger-Sesame Marinade/Dressing:

• ¼ cup reduced-sodium soy sauce
• 3 tablespoons very finely chopped peeled fresh ginger
• 3 tablespoons canola oil
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon Sriracha sauce
• 1 teaspoon kosher salt
• 2 boneless, skinless chicken breast halves (about 9 ounces each)
• ¼ cup red wine vinegar
• ¼ cup minced scallions (white and green parts)

Salad:

• 1 pound napa cabbage, halved lengthwise and very thinly sliced crosswise
• 2 carrots, cut into matchstick-size strips
• 3 scallions (white and green parts), thinly sliced on a sharp diagonal
• ⅔ cup lightly packed fresh cilantro leaves
• ½ cup slivered almonds, toasted
• 1 teaspoon white sesame seeds, toasted
• 1 teaspoon black sesame seeds (optional)

To make marinade:

• In medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend.
• Transfer 3 tablespoons of mixture to baking dish.
• Add chicken and turn to coat it.
• Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.

To make the dressing: 

Whisk vinegar and scallions into remaining marinade. Set aside.

For the chicken:

• Heat grill pan over medium-high heat.
• Remove chicken from marinade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of small sharp knife.
• Transfer to cutting board and let cool for 15 minutes.
• Cut chicken crosswise into ¼-inch-thick slices.

To assemble the salad: 

• In large bowl, toss chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.
• Mound salad in center of four plates.
• Rewhisk dressing and drizzle a little over and around salad. Sprinkle almonds and sesame seeds over and serve.

Nutrition Facts

Per serving

Calories: 437

Total Fat: 26 g

Saturated Fat: 3 g

Sodium: 1321 mg

Carbohydrate: 16 g

Fiber: 5 g

Protein: 36 g

Diabetic Exchanges: 1 ½ vegetables, 3 ½ lean meat, 5 fat

Try out some of Curtis Stone’s other fresh, tasty recipes.

Curtis Stone: Speaking Out for National Young Farmers Coalition

Use your farmers market produce to make celebrity chef Curtis Stone’s Green and Yellow Bean Salad and Strawberry Hibiscus Punch.

Chef Curtis Stone relies on fresh produce every day, working with local farms and farmers to bring the best seasonal ingredients for diners at his restaurant, Maude, and to his cookbook recipes. But he’s concerned about the future. According to the USDA, the average age of the American family farmer is 57 and the fastest growing group of American farmers is age 65 and older. As older farmers retire, the big question is: Who is going to replace them?

“It’s a serious issue we’re faced with,” Stone says. “If there are no younger farmers coming through, it’s pretty obvious what happens in the future.”

To raise awareness about the challenges young farmers face, Stone is partnering with the National Young Farmers Coalition, a new organization created by and for young farmers in the United States.

There are two principle ideas behind the coalition. First, if America wants active farms and sustainable food production in 50 years, we need more young farmers. Secondly, the many young people who are pursuing farming today need help. They’ve got big ideas and are ready to work, but the majority won’t be able to create viable long-term businesses without policy change, stronger networks, and training. Areas of focus for the group include: student loan forgiveness, land access, and water conservation and access.

“The lack of farmers entering the industry, and the challenges they face, is something we don’t hear a lot about, so I was really happy to see farmers and their friends and families jump into the #MoreFarmers Twitter conversation to share their experience,” says Stone during a recent interview with Modern Farmer. “I’m looking forward to continuing the conversation so that we can raise more awareness and support for these farmers.”

To learn more, visit youngfarmers.org. Join the conversation on Twitter: #MoreFarmers.

Curtis Stone’s Green and Yellow Bean Salad

“When you have gorgeous fresh food in the house, it begs to be cooked,” says celebrity chef and cookbook author Curtis Stone. “This dish grew out of a trip to a summer farmers’ market, where I couldn’t resist the yellow wax beans and red radishes.”

Green and Yellow Bean Salad with Radishes, Onions, Lemon, and Basil

(Makes 4 servings)

• 12 ounces thin green beans, trimmed
• 12 ounces thin yellow beans, trimmed
• 6 radishes, sliced paper-thin
• 4 white pearl onions, peeled, sliced paper-thin
• ½ cup torn fresh basil leaves
• 1 lemon
• 3 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper

In large pot of boiling salted water, cook beans until crisp-tender, about 2 to 3 minutes. Drain well, and then plunge into ice water. Once cold, drain well and pat dry.

In large bowl, toss beans, radishes, onions, and basil. Finely grate lemon zest over salad. Squeeze lemon juice over salad and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Transfer salad to a serving bowl or platter and serve.

Make it ahead: The green and yellow beans can be blanched 8 hours ahead, covered, and refrigerated.

Per Serving
Calories: 146
Total Fat: 11 g
Saturated Fat: 1 g
Sodium: 90 mg
Carbohydrate: 13 g
Fiber: 5 g
Protein: 3 g
Diabetic Exchanges: 1 carb, ½ protein, 2 fat

If you think this is good, you should try Curtis Stone’s Curtis Stone’s Strawberry-Hibiscus Punch.

Curtis Stone’s Strawberry-Hibiscus Punch

Strawberry-Hibiscus Punch

(Makes 6–8 cups)

• 6–8 cups filtered water
• 1 cup sugar
• 1 cup dried hibiscus (Jamaica) flowers
• 8 ounces fresh strawberries, hulled and sliced (2 cups), plus more for garnish
• 1 2-inch piece fresh ginger, thinly sliced
• Ice cubes

In large heavy saucepan, combine 4 cups of filtered water with sugar and bring to simmer over medium-high heat, stirring to dissolve sugar. Remove pan from heat and add hibiscus flowers, strawberries, and ginger. (Be sure to pause and take note of how beautiful the mixture looks.) Steep for about 2 hours.

Strain liquid into bowl and stir in 2 to 4 cups of filtered water, depending on your taste. Transfer punch to pitcher. Serve over ice and garnish with more strawberries.

Make it ahead: The punch can be made up to 5 days ahead, covered, and refrigerated.

Per Serving
Calories: 112
Total Fat: 0 g
Saturated Fat: 0 g
Sodium: 10 mg
Carbohydrate: 29 g
Fiber: 1 g
Protein: 0 g
Diabetic Exchanges: 2 carbs

If you think this is good, you should try Curtis Stone’s Green and Yellow Bean Salad.

Curtis Stone’s Leek and Herb Stuffing

The true name for a stuffing that is not actually stuffed into food is dressing. I don’t want to break any rules, but stuffing sounds so much more appetizing to me.

Leek and Herb Stuffing
(Makes 8 servings)

Ingredients

• ½ pound (2 sticks) unsalted butter, cut into ½-inch cubes, plus butter for baking dish
• 1 pound French or Italian bread, cut into ¾-inch cubes
• ¼ cup olive oil
• 1 large yellow onion, finely chopped
• 4 medium leeks (white and pale green parts only), well rinsed and finely chopped
• 5 celery ribs, cut into ¼-inch pieces
• 6 large sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 6 garlic cloves, finely chopped
• ¾ cup dry white wine
• 2 cups reduced-sodium chicken broth
• ⅓ cup finely chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 large eggs, lightly beaten

Directions

1. Preheat oven to 350°F.
2. Butter 13″ x 9″ x 2″ baking dish.
3. Spread bread on large, rimmed baking sheet.
4. Bake for about 15 minutes, or just until dried but not browned. Let cool.
5. Meanwhile, heat large deep skillet over medium-high heat. Add olive oil, then add onions and cook, stirring occasionally, for about 3 minutes, or until they soften.
6. Add leeks, celery, thyme, and rosemary and cook, stirring often, for about 4 minutes, or until leeks are translucent.
7. Stir in garlic and continue cooking, stirring often, for about 5 minutes, or until vegetables begin to brown. Add wine and cook for about 2 minutes, or until wine has evaporated but vegetables are still very moist.
8. Add broth and butter, bring to simmer, and simmer for about 5 minutes, or until liquid is reduced by half.
9. Transfer to large bowl and let cool slightly; remove and discard rosemary and thyme stems.
10. Stir parsley into leek mixture. Add bread cubes and mix well. Season to taste with salt and pepper. Mix in eggs.
11. Spread stuffing in baking dish and cover with aluminum foil. Bake for about 30 minutes, or until stuffing is heated through and puffed.
12. Remove foil and continue baking stuffing for about 40 minutes longer, or until golden brown. Serve hot.

Curtis Stone’s Grilled Shrimp and Asparagus with Lemon-Shallot Vinaigrette

My young son, Hudson, knows a good thing when he tastes it, and grilled asparagus is his favorite finger food. This recipe is not only made with just five ingredients, it also cooks from start to finish in just 15 minutes. It can be served, if you like, with your favorite rice—long-grain or basmati.

Grilled Shrimp and Asparagus with Lemon-Shallot Vinaigrette
(Makes 4 servings)

Ingredients

• 1 lemon
• 2 tablespoons finely chopped shallots
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 pound medium-thin asparagus, woody ends trimmed
• 1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined
• ⅓ cup shaved Pecorino Romano cheese, optional

Directions

1. Prepare an outdoor grill for medium-high cooking over direct heat.
2. Grate zest from lemon into small bowl.
3. Squeeze 2 tablespoons of juice from lemon and add to bowl.
4. Add shallots and whisk together.
5. Gradually whisk in 2 tablespoons of olive oil and season to taste with salt and pepper.
6. Spread asparagus and shrimp on large rimmed baking sheet.
7. Coat with remaining 2 tablespoons olive oil and season with salt and pepper.
8. Transfer shrimp and asparagus to grill and cook, turning asparagus and shrimp occasionally, for about 4 minutes, or until shrimp are almost opaque throughout when pierced with tip of sharp knife and asparagus are crisp-tender.
9. Remove from grill.
10. In large bowl, toss asparagus with enough vinaigrette to coat.
11. Season to taste with salt and pepper.
12. Divide asparagus among four dinner plates and top with shrimp.
13. Drizzle more vinaigrette over shrimp.
14. Sprinkle Pecorino Romano cheese over shrimp, if desired, and serve hot.

Recipe reprinted from Curtis Stone’s What’s for Dinner? Delicious Recipes for a Busy Life
© 2013 Random House. Photo © Quentin Bacon

Brunch: Curtis Stone’s Homemade Crab Cakes

I don’t know who first had the idea to fuse breakfast and lunch into one spectacular meal, but I applaud this mastermind every time I sit down to brunch. It starts late morning, when we’re hungry and full of energy, and stretches into the lazy hours of the afternoon, making the day feel long and leisurely. And the food! The freedom to combine the best of both breakfast and lunch is a cook’s dream.

Brunch can take awhile, so start slowly with a fresh fruit platter and amazing coffee, then work your way up to omelets and mimosas. These crab cakes make a delectable feature dish at any style of brunch.

Crab Cakes with Homemade Tartar Sauce
(Makes 4 servings)

Ingredients

Crab cakes:

• • ¼ cup mayonnaise
  • ¼ cup minced green onions
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 4 teaspoons finely chopped fresh Italian parsley
  • 2 teaspoons finely chopped fresh tarragon
  • ¼ teaspoon freshly ground black pepper
  • 1 pound Alaskan king crabmeat
  • 1 cup panko (Japanese breadcrumbs)
  • 4 tablespoons (or more) unsalted butter
  • 2 tablespoons (or more) canola oil
  • 3 cups mixed baby green lettuces
  • Lemon wedges

Tartar sauce:

• 1 cup mayonnaise
• ¼ cup diced peeled cored Granny Smith apple
• ¼ cup finely chopped dill pickle
• ¼ cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh tarragon
• Salt and freshly ground black pepper, to taste

Directions

To prepare crab cakes:

1. 1. Line baking sheet with waxed paper.
   2. Whisk first 8 ingredients in large bowl.
   3. Mix in crabmeat and panko, breaking up crabmeat slightly. Let stand 15 minutes.
   4. Using 3-inch ring mold, form crab mixture into 8 patties on prepared baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
   5. Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat.
   6. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

To prepare tartar sauce:

1. Whisk all ingredients in medium bowl to blend.
2. Season with salt and pepper.
3. Cover and refrigerate up to 2 days.
4. To serve: Mound the lettuce on 4 plates. Set 2 crab cakes on each plate.

Recipe and photos courtesy Curtis Stone.

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Curtis Stone’s philosophy is to cook as Mother Nature intended so he keeps his recipes simple, using local, seasonal, and organic ingredients and allowing the food to speak for itself. Stone is the host of Bravo’s popular culinary competition Top Chef Masters, which returns for a fifth season in 2013. His fifth cookbook, What’s for Dinner?: Delicious Recipes for a Busy Life will be published by Ballantine Books in April 2013.