The Portable Feast: Creative Meals for Work and Play by Rizzoli International Publications

2 THE PORTABLE FEAST

SANDWICHES AND WRAPS EGG SALAD SANDWICHES WITH RICOTTA, MINT AND TARRAGON

ROASTED WINTER SQUASH SANDWICH WITH GOAT CHEESE AND ALMOND CHARMOULA BEET AND RICOTTA SANDWICH HUMMUS WRAPS WITH CUCUMBER, FETA, MINT AND JALAPEﾃ前 EGGPLANT SANDWICHES WITH MUHAMARA GADO-GADO WRAP WITH SPICY PEANUT SAUCE TOMATO, PESTO, SPINACH AND BURRATA SUB PAN BAGNAT TUNA WITH AIOLI, PRESERVED LEMON AND HARISSA SMOKED TROUT AND SHAVED VEGGIE SANDWICH WITH HORSERADISH CURRIED CHICKEN AND MANGO CHUTNEY WRAPS TORTAS WITH SMOKED CHICKEN, PEPPER JACK AND AVOCADO-PEPITA MASH HOLIDAY TURKEY SANDWICH WITH APPLES, CRANBERRY, GRUYERE ON WHOLE GRAIN CHICKEN WITH MEYER LEMON AND KUMQUAT RELISH, GOAT CHEESE AND GREENS STEPMOTHER SUB SANDWICH BOCADILLOS WITH SERRANO HAM, MANCHEGO CHEESE AND ROMESCO SAUCE BANH MI SUBS ROASTED TOMATOES WITH MARJORAM WITH HAM, HONEY AND CHEESE

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CURRIED CHICKEN AND MANGO CHUTNEY ON WHOLE WHEAT This sandwich has it all: savory chicken, exotic spices, a jolt of tangy-sweet chutney, juicy fruit, creamy dressing and cooling herbs. Match this with a cup of chai at the office or a citrusy IPA on the weekend and you’re happy. As curry powders vary in flavor, you’ll want to adjust the amount according to your tastes. I use TK brand from a can and go for the full three tablespoons. MAKES 4 SANDWICHES ¼ cup mayonnaise

2 green onions, sliced

¼ cup sour cream or yogurt

¼ cup chopped fresh cilantro

½ teaspoon salt

3 tablespoons currants

2-3 tablespoons Madras or other curry power

MANGO OR PEACH CHUTNEY

12 ounces cooked and shredded chicken, about 2 cups

4 pieces of whole wheat flat bread or tortillas

1 cup sliced celery

1½ cups baby spinach leaves or

1 cup grapes, halved

mustard greens, optional

Stir the mayonnaise, sour cream and salt to blend in a medium bowl. Mix in 2 tablespoons curry powder. Add the chicken and stir to coat. Taste the chicken and adjust the curry, adding more to taste. Add the celery, grapes, green onions, cilantro and currants and stir until evenly mixed. Spread the flatbreads with a thin layer of chutney and spoon the curried chicken down the center, dividing evenly. Place the spinach atop the chicken if using. Roll bottom half of the bread up over chicken. Fold the edges in and continue rolling to enclose filling completely. (Sandwiches can be made 1 day ahead. Wrap airtightly and refrigerate.)

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TUNA WITH DILL AND HARISSA ON OLIVE BREAD Harissa is a deeply flavored red pepper condiment from Northern Africa—I find it absolutely addictive. Here, it spices up this bold and fresh take on the lunchtime favorite. In the summer months, I’ll add a slice of ripe tomato, often placing it atop the tuna just before munching for the ritual and because a juicy tomato can make the packed sandwich soggy. Olive oil-packed tuna needs little dressing making it a moister and tastier alternative to waterpacked. 4 SANDWICHES

2 cans tuna, packed in olive oil, drained ⅓ cup plain yogurt

¼ cup chopped fresh dill

3 tablespoons mayonnaise

8 slices of olive bread

2 garlic cloves, pressed

½ cup (about) Harissa (see recipe)

3 green onions, thinly sliced

2 cups arugula leaves (optional)

1 small lemon, preferably Meyer, quartered and thinly sliced

4 medium-sized ripe tomatoes, sliced (optional)

Stir the tuna and the next six ingredients to blend in a medium bowl. Season to taste with salt and pepper. (Tuna can be prepared 2 days head. Cover and refrigerate.) Spread four slices of olive bread with Harissa. Top the Harissa with tuna mixture, dividing evenly. Divide the arugula, if using, evenly among the sandwiches and top with remaining slices of bread. Wrap the sandwiches well and refrigerate until serving. (Sandwiches can be prepared 2 days ahead.) If desired, slice tomatoes just before serving. Add a slice or two to your sandwich and enjoy the remaining slices as an appetizer. (recipe continues)

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HARISSA Harissa comes in as many variations as there are cooks. I’ve met it as a fiery-hot drizzle, a carrot and caraway enhanced paste and an oily salsa. This thick iteration showcases sweet, musty guajillo chilies with just a touch of coriander and caraway. I always have a jar in my refrigerator as I use deep maroon flavor-boost on sandwiches, in grain bowls, with meat, chicken, fish, and often as a thick smear on toast under a fried egg. Look for both the guajillo and spices at your local latino market. MAKES ABOUT 2 CUPS 1 rounded tablespoon coriander seeds

8 ounces dried guajillo chilies

1 rounded teaspoon caraway seeds

1½ cups water

½ teaspoon sea salt

2 tablespoons extra virgin olive oil, plus additional for drizzling

Remove the stems and the seeds from chilies and tear the chilies into 1 to 2-inch pieces. Have the water ready by the stove. Heat the olive oil in a heavy large pot over medium-high heat. Add the coriander and caraway and stir briefly until just fragrant, about 30 seconds. Add the chilies and stir until the chilies are coated with oil and spices, do not brown, about 30 seconds. Pour in the water and cover and cook, stirring occasionally, until the water evaporates, about 4 minutes. Cool. Transfer the chili mixture to a food processor and process into a thick paste. Spoon the Harissa into a jar and smooth top. Pour a small amount of olive oil into the jar just to cover the surface of the harissa. Seal the jar tightly. (Harissa can be prepared up to 2 weeks ahead. Keep refrigerated.)

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ROASTED WINTER SANDWICHES WITH GOAT CHEESE AND ALMOND CHARMOULA Charmoula is a Moroccan herb and spice paste that’s commonly spread on chicken and fish. I add toasted almonds to mine, and pair it with oven-roasted delicata squash in this hearty vegetarian sandwich. Delicata squash is sweet and the skin cooks up tender so there is no need to peel it, but peeled butternut makes a good substitute. MAKES 4 ALMOND CHARMOULA

½ teaspoon sea salt

1 tablespoon cumin seeds

½ teaspoon ground turmeric

⅔ cup chopped toasted almonds 2 green onions, finely sliced ⅓ cup coarsely chopped fresh cilantro ⅓ cup coarsely chopped fresh Italian parsley

SANDWICHES

1 tablespoon extra virgin olive oil, plus more for brushing

¼ cup extra-virgin olive oil

1 small butternut , peeled or 2 Delicata Squash (about 1½ pounds), halved, seeded and cut into ½-inch-thick slices

1 garlic clove, pressed

Ras al Hanouj seasoning

2 teaspoons paprika

8 slices (about 5x5�) multi grain bread 8 ounces soft fresh goat cheese

For the Charmoula: Stir the cumin seeds in a heavy small saucepan over medium heat until lightly browned and fragrant. Cool the seeds and transfer to a mortar and pestle. Coarsely grind the cumin seed and transfer to a medium bowl. Add the remaining ingredients and stir to blend. For Sandwiches: Preheat the oven to 400°F. Brush a large heavy pan with oil. Toss the squash with 1 tablespoon olive oil on the pan and arrange in single layer. Sprinkle the squash with Ras al Hanouj and salt. Roast in the oven until golden brown on the bottom, about 20 minutes. Turn the slices and continue to roast until golden brown on both sides and tender, about 15 minutes longer. Cool. (Squash and Charmoula can be made up to 2 days ahead. Cover separately and refrigerate.) Spread four slices of bread with Charmoula. Arrange squash slices evenly over the Charmoula. Top the squash with goat cheese and arugula. Top with bread slices. Turn sandwiches so that the Charmoula is on the top and wrap airtightly. (Sandwiches can be made up to 3 days ahead. Refrigerate.)

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CURRIED CHICKEN AND MANGO CHUTNEY ON WHOLE WHEAT Gado-Gado is a vegetable dish from Indonesia that comes in many variations. On some islands in the archipelago, it’s a salad of crunchy raw vegetables and on others, it takes the form of a steamed veggie plate, but it always features an irresistible spicy-sweet peanut sauce. This vegetable wrap has tender turmeric-spiced potatoes and protein-rich bean sprouts rolled in a bright green collard leaf. Green beans can replace the long beans if that’s easier to find and the egg and fish sauce can be left out for vegetarians/ vegans. You can blanch the collard greens in the same pan that you boil the potatoes and beans. MAKES 4, ABOUT 2 SERVINGS 12 long beans, about 8 ounces, trimmed and cut in thirds or 8 ounces green beans, trimmed

SAUCE

¼ cup peanut butter ¼ cup coconut milk

1 large bunch collard green leaves, about 8 leaves

2 tablespoons rice vinegar 2 tablespoons soy 1 tablespoon brown sugar

2 tablespoons coconut or peanut oil

1 tablespoon olek sambal or sriracha sauce

1 generous teaspoon ground turmeric

1 garlic clove, pressed

1 tablespoon fish sauce

1 pound waxy potatoes, about 3 inches in diameter

1 tablespoon lime juice 2 cups mung bean sprouts 2 hard cooked eggs, quartered

For the sauce: Whisk the ingredients to blend in a small bowl. Divide between 2 small jars for transport and seal tightly. (Sauce can be made up to 1 week ahead; keep refrigerated.) For the wraps: Bring a large wide saucepan or deep skillet of salted water to a boil. Add the potatoes and cook until tender when pierced with a small, thin knife about 14 minutes. Meanwhile: add the long beans to water with the potatoes and boil until the long beans are just tender, about 4 minutes. Using tongs, transfer the long beans to a colander to drain. Using tongs, gently submerge collard greens one-at-a-time and cook until just tender and bright green, about 30 seconds per leaf. Using tongs, transfer to colander with green beans and cool completely. Drain potatoes. (Potatoes, beans and greens can be prepared 1 day ahead; cover and refrigerate.)

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CRUDITE SALAD WITH MUSTARD VINAIGRETTE Grated carrots, beets and celery root with vinaigrette is a French Bistro favorite, but it’s an excellent salad for a picnic as it can be made ahead and is a natural for layering in a jar. Celery root is an under appreciated vegetable with good texture that holds well overnight—if you can’t find it, grate another white under-loved vegetable such as peeled turnips or kohlrabi. 8 SERVINGS 1 pound small beets, trimmed

1 teaspoon Dijon mustard

½ cup plus 1 tablespoon extra virgin olive oil, divided ¼ cup red wine vinegar ¼ cup finely chopped shallot

1 celery root, about 1¼ pounds, trimmed, grated (about 3 cups) 1 pound carrots, peeled, grated (about 3 cups)

Preheat oven to 400ºF. Place the beets in a small baking dish and drizzle with 1 tablespoon oil. Cover with foil and bake until beets are tender when pierced with a small sharp knife. Cool completely. (Beets can be prepared several days ahead. Keep wrapped in foil and refrigerate.) Meanwhile: Whisk the vinegar, shallot and mustard to blend in a small bowl. Whisk in the remaining ½ cup olive oil. Season to taste with salt and pepper. Peel and trim the beets. Grate the beets and transfer to a bowl. Add vinaigrette to season to taste, about ¼ cup. Place carrots in another bowl; add vinaigrette to taste. Place celery root in another bowl; add vinaigrette to season to taste. (Celery root will require the most, beets the least.) Season the salads to taste with salt and pepper. Spoon the salads in layers in 8 half-pint jars. Seal and refrigerate until well chilled. (Salads can be prepared 2 days ahead.)

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AVOCADO TOAST WITH SESAME MISO SPREAD AND SHISO Growing up in Southern California, avocados factored in to many meals, and a thick smear of a ripe avocado half on a piece of toast with a little lemon and salt was a delicious yet common snack. When Avocado Toast became a wildly popular item on menus and on social media, I was only surprised that it took so long. Avocados are loaded vitamins and minerals and act as a “nutrient booster” in that they help the body absorb fat-soluble nutrients from other foods. My take on the toast is Asian inspired with a salty-creamy miso-sesame spread that sets off the avocado nicely. The parilla or shiso leaf, adds a light anise-like touch that’s wonderful, but a spinach leaf makes a good easier to find alternative. Look for the miso, sesame seeds, shiso and kochukaru at a Korean or Japanese market. MAKES 2 ¼ cup tahini

1 large or 2 small avocados, sliced

1 tablespoon organic sweet white miso

Toasted sesame seeds, black or white

1 teaspoon fresh lemon juice, plus additional lemon for squeezing

Kochukaru pepper, optional

2 slices multigrain (not sweetened) bread, toasted

2 large perilla or shisho leaves or spinach leaves

Stir the tahini, miso and 1 teaspoon lemon juice to blend in a small bowl. (Can be prepared 2 weeks ahead. Transfer to a jar and keep refrigerated.) Spread the toasts evenly with the sesame spread. Top with avocado slices, squeeze a little lemon over the avocados and season lightly with salt. Sprinkle the avocado generously with sesame seeds and lightly with kochucaru. Top the toasts with shiso and or spinach leaves. Slip the toasts into sandwich boxes or waxed paper bags for transport and eat within 3 hours.

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HARISSA FARRO WITH RADISH, PARSLEY AND BABY ARUGULA BOWL The farro becomes deep russet and redolent with musky chili and spice due to the harrisa. The pretty pink watermelon radishes are a joy to behold and eat, but if you can’t find them, raw turnip makes a good substitution. MAKES 2 ¾ cup farro

1 cup baby or wild arugula

2 tablespoons extra virgin olive oil, divided 3 tablespoons Harissa (see recipe)

2 Seven Minute Eggs (see recipe)

2/3 cup thinly sliced radish 1 tablespoon fresh lemon juice

6 tablespoons crumbled feta cheese 1 small green onion, thinly sliced

Cook the farro in a large pot of boiling salted water until just tender, about 30 minutes. Drain the farro and cool completely. (Farro can be prepared 2 days ahead. Transfer to a small bowl, cover with plastic and chill.) Heat 1 tablespoon olive oil in a heavy large skillet over medium heat. Add the farro and harissa and stir-fry until the farro is well coated with harissa. Season to taste with salt and pepper. Divide the farro between two bowls. Divide the arugula between the bowls. Arrange the radish slices next to the arugula and nestle an egg alongside. Whisk the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice to blend in a small bowl and season to taste with salt and pepper for dressing. Drizzle the dressing over the arugula and radish, dividing evenly. Sprinkle bowls with feta and green onions. (Bowls can be prepared up to 1 day ahead. Cover and refrigerate.)

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BRIGHT GREEN SMOOTHIE I’m not really into juicing. When I see the fruit and vegetable by-product from the industrial juicer, I can’t help but think that there’s nutrients and fiber going to waste. I keep frozen pineapple chunks in the freezer so I don’t have to hassle with carving up a fresh pineapple on busy mornings. I often like to boost the anti-inflammatory benefits of pineapple with a nub of fresh turmeric root (it’s available by the binfull at my local natural foods market) but the smoothie is also great without. MAKES 1 1 cup packed fresh lettuce and or spinach leaves

1 orange, peeled and cut in half or ⅓ cup orange juice

1 cup fresh or frozen pineapple chunks

2 quarter-sized sliced fresh ginger

½ cup plain yogurt

1 1-inch piece fresh turmeric root, optional

Combine the lettuce, pineapple, yogurt, orange, ginger and turmeric in a blender and puree until smooth.

BLUEBERRY-ALMOND BLEND Blended with almonds and oats, this smooth purple drink sticks to your ribs. I like to add yogurt to my smoothies for the tart flavor and beneficial bacteria, but if you’re feeling dairy-free, leave the yogurt out and increase the almond milk. As bananas ripen, I peel them and put them in a ziplock bag in the freezer, where they await being added to smoothies. MAKES 2 1½ cups fresh or frozen blueberries

¾ to 1½ cups almond milk

1 large ripe banana

½ cup plain yogurt

¼ cup whole almonds

Honey to sweeten

¼ cup rolled oats

Blend blueberries, banana, almond and oats with ¼ cup almond milk in a blender. Add 1/4 cup more almond milk and blend until smooth. Add the yogurt and mix well. Add enough of the remaining almond milk to thin to desired consistency. Sweeten with honey if desired. Divide the smoothie between 2 tall glasses and serve.

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YOGURT ICE POPS WITH STRAWBERRIES AND BROWN SUGAR TOASTED OATS This is a diminutive, grab-and go breakfast—perfect when you just need to stave off your hunger just a bit. I use an ice pop mold that makes 10 3-ounce pops, but you can use any size you have or can find—just make sure to fill the mold. If you have any left over yogurt mixture, you can enjoy it unfrozen as a snack for the cook. MAKES ABOUT 10 1¼ cups chopped hulled strawberries

1 tablespoon golden brown sugar

2 tablespoons sugar

2 cups plain whole milk Greek Yogurt

1 tablespoon butter

¼ cup honey

½ cup rolled oats

Combine strawberries and sugar in a medium bowl, pressing on strawberries gently if firm. Let stand until strawberries become juicy, about 15 minutes. Meanwhile: melt the butter in a heavy small skillet over medium heat. Add the oat and the brown sugar and stir until the oats are toasted and lightly glazed, about 3 minutes. Cool completely. Add the yogurt and the honey to the strawberries in the bowl; stir to combine. Gently stir in the oats. Divide the yogurt mixture among the Ice Pop mold, filling just to the top. Insert popsicle sticks into the center of the molds and freeze the ice pops until firm.

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SWEET AND SMOKEY KALE CHIP MIX Sometimes the only thing that can get you through a project is a good snack. Why snack on processed, salty, greasy things when you can nibble on wholesome nuts, seeds and kale? Not only will you feel better, but maybe you will boost your productivity. ⅓ cup whole almonds ⅓ cup cashews

2 tablespoon packed golden brown sugar

⅓ cup pepitas

2 teaspoons water

⅓ cup sunflower seeds

12 Russian Kale leaves, large rib removed

1 teaspoon smoked paprika, divided ¾ teaspoons smoked salt or sea salt, divided

1 tablespoon extra virgin olive oil

Preheat oven to 325°F. Line a heavy large baking sheet with a silicone liner. Combine the almonds, cashews, pepitas and sunflower seeds in a large bowl. Sprinkle the nut mixture with ½ teaspoon of the smoked paprika and 1/2 teaspoon of the salt and stir to combine. Stir the brown sugar and water until dissolved in a small bowl. Drizzle the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Roast the nut mixture in the oven until lightly browned and glazed, about 20 minutes. Cool the nut mixture. Reduce the oven temperature to 250°F. Place the kale in the same large bowl. (No need to wash.) Drizzle the olive oil over the kale. Toss the kale gently with hands until the kale is evenly coated with oil. Arrange the kale in a single layer on another heavy large baking sheet. Sprinkle the kale evenly with the remaining 1/2 teaspoon smoked paprika and ¼ teaspoon salt. Bake in the oven until the kale appears dry and is crisp, about 20 minutes. Cool completely. Combine the nut and seed mixture with the kale in jars or airtight bags. (Can be prepared 1 week ahead.)

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BEET AND HONEY PANNA COTTA How can you resist the color of this dessert? Beets not only add a delightful pink hue, but a hint of earthiness that’s heavenly with the touch of honey. Cold and silky, this updated classic takes just minutes to prepare. My favorite fruits to serve atop the panna cotta are sliced Santa Rosa Plums and raspberries in the summer and blood oranges in the winter, but really no embellishments are necessary. MAKES 8 TO 10 SERVINGS 3 tablespoons water

and grated

1 envelope unflavored gelatin

½ cup sugar 2 cups chilled buttermilk

2 cups heavy cream

¼ cup honey

1 medium beet, about 5 ounces, peeled

½ teaspoon vanilla extract

Measure the 3 tablespoons water into a small bowl and sprinkle with the gelatin. Let stand 5 minutes for the gelatin to soften. Bring the cream, sugar and beet just to a simmer over medium low heat, stirring occasionally. Remove from heat and immediately add the softened gelatin and stir until the gelatin dissolves. Stir in the buttermilk, honey and vanilla. Pour into desired jars. Chill until firm, about 6 hours. (Can be prepared 5 days ahead; cover with lids.)

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