Mushroom Toast

Mushroom Tahini Toast by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health

by Michael Crupain, MD, MPH

When bread becomes toast, it undergoes a Maillard chemical reaction, which is a food-geek way to say it becomes even tastier. It also adds a crustiness, for an ever-better bed for toppings like the mushroom-tahini mixture in this recipe. This is a crowd-pleasing appetizer, but sometimes I have it for breakfast or lunch. If you’re feeling fancy, garnish with a sprig of thyme at the end for a picture-perfect finish.

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 to 6


  • 1 pound assorted mushrooms (such as oyster, maitake, shiitake)
  • ½ teaspoon urfa chile flakes (dried Turkish chile peppers)
  • 3 tablespoons olive oil, plus more for finishing
  • Salt
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 3 tablespoons tahini
  • 4 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove


Coarsely chop the mushrooms, and add to a bowl with the chile flakes and oil. Toss to coat the mushrooms.

Cook the mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Season with salt, add the garlic, shallot, and thyme, and sauté for 4 minutes or until the shallot is soft. Stir in the wine, and cook until just evaporated. Turn off the heat, and stir in the tahini. If the mixture is too dry, add 1 to 2 tablespoons water for desired consistency. Spoon the mushrooms over the toast, sprinkle with salt to taste, and serve.

Tibs (Beef Stir-Fry)

Siga Tibs by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen

by Luladey Moges

Serves 4-6


  • 2 lb chuck roast beef (or any lean beef), cut into 1- to 2-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, diced
  • 3 tablespoons oil (or 1 tablespoon kibe)
  • 1 tablespoon berbere
  • 2 medium jalapeños, deseeded and thinly sliced
  • 1 beefsteak tomato (or 2 Roma tomatoes), with their seeds, thinly sliced
  • 1 sprig fresh rosemary (optional)
  • Salt and pepper


  1. In a large non-stick skillet, sear the beef on all sides over medium-high heat, about 5 minutes in total. Add the oil, followed by the onions and garlic, and mix to combine. Let cook, stirring occasionally, until the onions and garlic begin to soften, 4–5 minutes.
  2. Mix in the berbere, jalapeños, and tomatoes. Let cook for another 5 minutes, just to soften the tomatoes. Add the rosemary (if using) and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, for 10–15 minutes, just to warm everything through and combine all the flavors.
  3. Serve hot with injera, rice, or your favorite whole grain bread.

Tikil Gomen (Ethiopian Cabbage Stew)

Tikil Gomen by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen

by Luladey Moges

Serves 4-6


  • 1 medium yellow onion, diced
  • 1/2 cup vegetable oil
  • 2 cloves garlic, diced
  • 3 Yukon gold potatoes, peeled and chopped into 1-inch cubes
  • 3 carrots, chopped into 1- to 2-inch pieces
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 1/2 cup water
  • 1 head green cabbage, roughly chopped into bite-size pieces
  • 2 medium jalapeño peppers, deseeded and thinly sliced


  1. In a medium-size pot over medium heat, sauté the onions with the oil. When they start to turn golden brown, about 10 minutes, add the garlic, and chopped potatoes and cook, stirring occasionally, until the garlic has started to cook and the potatoes have started to cook on each side, about 5 minutes in total. 
  2. Next, add the carrots, turmeric, and salt and pepper to taste and stir for 1 minute. Add the water and bring to a boil, stirring occasionally.
  3. Add the cabbage and jalapeños and mix well. Cover the pan, turn down the heat to low, and simmer, stirring occasionally, until the vegetables are soft, 10–15 minutes.

Show 534, July 15, 2023: Preview of Long Beach Burger Week with EJ’s Pub with General Manager Richard Avila

Richard Avila Ej's Pub

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?

One of the participating restaurants in the 3rd Annual Long Beach Burger Week is EJ’s Pub located in Bixby Knolls. The former Irish Pub, EJ Malloy’s, morphed into EJ’s Pub in 2017. It’s an upbeat, neighborhood sports bar offering well-prepared American comfort food, draft micro beers and ample patio seating.

One Burger Week special is their Bixby Knolls Garlic Burger. It’s a half-pound Angus beef patty with Swiss cheese, Irish stout onion spread, crispy garlic fries and pepper rings served on grilled garlic toast.

General Manager Richard Avila is out guest to preview their burger week menu with spatula in hand.


Bruschetta by Brianne Grajkowski

Recipe excerpt from:
Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook
by Brianne Grajkowski

Serves 6 / 15 Minutes


  • 1 Baguette, sliced 1 inch thick
  • 1 Tablespoon Olive Oil for bread, 2 Tablespoons for tomatoes
  • 1 Cup Of Cherry Tomatoes
  • 1 Tablespoon of Garlic
  • 2 Tablespoons of Chopped Basil
  • 1/2 Teaspoon of Salt


Toast baguette slices with a drizzle of olive oil in toaster oven for 5 minutes. Dice cherry tomatoes into 1/4 inch pieces. Sauté tomatoes in olive oil and garlic for 3 minutes in a medium skillet on medium heat. Remove from heat. Add salt and basil and stir. Spoon onto each slice of baguette then serve. SPOON! Use a large spoon to scoop up the tomatoes and pour onto each slice of baguette.

French Potato and Tomato Salad

French Potato and Tomato Salad by Jonathan Bardzik

Recipe excerpt from:
Simple Summer: a recipe for joy and connection (Second Edition)
by Jonathan Bardzik

Serves 6-8

With summer’s smoky, rich, grilled meats, breads and starchy vegetables like corn, skip the mayo and use a light vinaigrette for pasta and potato salads. It holds up better under outdoor heat too.


  • 2 pounds fingerling potatoes
  • 4 tbs chopped herbs like tarragon, basil, parsley and chives
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved

For dressing:

  • 2 cloves garlic
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil – the good stuff!


Boil potatoes in salted water. When you can easily pierce them with a knife, with just a little resistance remaining in the center, drain and rest while starting your vinaigrette.

Make dressing: Sprinkle garlic generously with coarse salt and mash into a paste by dragging it across your cutting board with the flat side of a chef’s knife. Place garlic paste in a medium bowl with vinegar and mustard. Season with pepper and whisk to combine. Set aside and let rest for 15-20 minutes while flavors combine. Drizzle oil into vinegar mixture, while whisking, to form a creamy emulsion.

Assemble salad: When potatoes are just cool enough to handle, cut into 1” pieces. Add to large bowl with herbs and garlic and toss together. Let rest for five minutes while the hot potatoes release flavorful oils from the garlic and herbs, then dress your salad to coat with 2/3 cup vinaigrette. Set potatoes aside for 15-20 minutes to absorb dressing.

Toss tomatoes into salad and add additional dressing as needed. Season to taste with salt, pepper and additional fresh herbs as desired.

TIP: If you can’t find fingerlings, use another low-starch potato like baby reds or Yukon Gold.

Chicken with Walnuts and Lemon, from the Dordogne

Chicken with Walnuts and Lemon, from the Dordogne

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 4 to 6
Equipment: large heavy skillet with a lid, tongs
Preparation Time: 10 minutes if the chicken is in pieces; 20 if not
Cooking Time: 40 minutes max
Difficulty Level: simple

This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.

  • 2 tablespoons olive oil
  • One 3½- to 4-pound (1.8 to 2 kg) chicken, cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), giblets reserved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1½ to 2 cups (375 to 500 ml) white wine, such as a sauvignon blanc
  • 12 garlic cloves
  • 1¼ cups (140 g) walnut halves or large pieces
  • Fresh flat-leaf parsley sprigs for garnish
  1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them liberally with salt and pepper, until they are golden, about 5 minutes per side, using tongs to turn the chicken pieces.
  2. Add the lemon juice, ½ cup (125 ml) of the wine, and the garlic cloves to the skillet. Lower the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, along with the giblets, cover, and continue to cook for about 8 minutes. Remove the cover from the skillet and continue to cook, stirring occasionally, until the pan juices have evaporated and the chicken, walnuts, and garlic are golden, 5 to 8 minutes. Be sure to watch the walnuts, for they tend to brown easily. If they are getting too brown at any point in the cooking, remove and return them to the pan just before serving.
  3. Transfer the chicken, garlic, and walnuts to a warmed serving platter and deglaze the skillet with the remaining wine, scraping the bottom to loosen any caramelized bits. Begin by adding the smaller amount of wine; if you need more, top it up with the remaining wine and cook until the sauce is reduced by half, about 4 minutes. Then pour the sauce over the chicken, garnish with the parsley sprigs, and serve immediately.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.


 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.

Grilled Salsa Salad

Melissa's Grilled Salsa Saladby Chef Tom Fraker
Melissa’s World Variety Produce

Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.

6 large Roma tomatoes, halved lengthwise and seeded

limes, halved
garlic cloves, peeled
2 large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
1 head butter lettuce

Melissa's Great Pepper CookbookPreheat grill to medium heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.

Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruits and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.

Recipe from The Great Pepper Cookbook

Appreciating Lobster

Everything you’d want to know about enjoying Lobster.