This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).

A Middle Eastern favorite that has taken on global appeal in the last 20 years, hummus is a perfect party dip that you can shape to your own tastes. Add roasted red pepper, pumpkin, edamame, canned chipotles, avocado or onion to the mix. For garnishes, try black olives,  pomegranate seeds, cilantro or basil leaves, or a dry, crumbly cheese like cotija.

“The Hurt Locker” Hummus

3 cups (about 1 1/2 pounds) dried garbanzo beans, picked over, soaked overnight in cold water and drained, or 6 cups canned garbanzo beans, drained, reserving the liquid
3/4 cup extra-virgin olive oil, divided use
8 large garlic cloves, peeled
1 tablespoon salt, or more, to taste
1/2 cup tahini (see note)
Crushed red pepper, to taste (optional)
1/2 cup fresh lemon juice
Freshly ground black pepper to taste
Toasted pine nuts, for garnish
Chopped mint leaves, for garnish
Sumac, for garnish

Place the garbanzos in a pot of lightly salted water to cover by several inches. Bring to a boil over high heat. The beans will begin to foam within 5 to 10 minutes. Remove the foam with a skimmer and continue to cook, partially covered, until the beans are tender, 1 to 3 hours. Add boiling water to keep the garbanzos covered until they are soft. When done, remove 1 1/2 cups cooking water, then drain the rest. Return the beans to the cooking pot and, when cool enough to touch, remove the skins.

Process the garbanzos, 1/2 cup olive oil and 1 cup of the drained cooking water in a food processor until creamy.

Pound the garlic with 1 tablespoon salt until it is a creamy mush.

In a small bowl, mix the tahini, red pepper, if using, and lemon  juice. If it is too thick, add water (not more lemon juice). Stir the tahini mixture into the garlic and salt. Stire this into the garbanzo mixture, adjust the salt, season with pepper. Check the consistency. If it is too thick, add some of the remaining cooking water until it is smooth.

Spoon hummus into a serving dish. Warm the remaining olive oil. Make a spiral or fan-shaped swirl in the hummus and fill with the warm olive oil. Garnish with toasted pine nuts around the edges and a sprinkling of chopped mint on top. Sprinkle sumac over the top of the whole. Serve with warm pita bread or pita chips.

Note: Tahini, a sesame seed paste, is available at many supermarkets, specialty grocers such as Central Market or Whole Foods, or at Middle Eastern markets.

Makes 6 servings.

Adapted from “Little Foods of the Mediterranean” by Clifford W. Wright

The muffuletta, a round submarine sandwich with olive salad on it, is a New Orleans creation dating back to the early 1900s. “This chunky, salty, almost spicy dip does credit to its inspiration,” writes Sally Sampson in “Party Dips!”  It can also be made a day ahead.

New Orleans-style Muffuletta Dip

1/2 cup pitted Spanish green olives, drained
1/2 cup pitted brine-cured black olives (such as Kalamata), drained
1/4 cup coarsely chopped red onion
1 garlic clove, peeled
2 to 4 tablespoons chopped fresh basil or parsley leaves, to taste
1/2 teaspoon dried Greek oregano
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce, or more to taste
1/2 cup mayonnaise

Place the olives, onion, garlic and basil in a food processor and pulse until chopped. Transfer to a small mixing bowl and stir in the oregano, lemon juice, mustard, Tabasco and mayonnaise until well combined. Cover and refrigerate at least 1 hour and up to overnight to let the flavors develop.

Upon removing from refrigerator, mix well, transfer to a serving bowl and serve immediately.

Serve with pita chips or thin slices of toast.

From “Party Dips!” by Sally Sampson

This rub is from celebrity chef Tyler Florence. I adapted it somewhat by adding dried thyme and sage to the fresh, as I had little fresh sage on hand. Also it’s hard to know what he means by a “bunch” of sage or thyme. I think that by a “bunch” he means the amount you get in a fresh herb packet in the produce section.

Pork Loin Seasoning Rub

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
1 teaspoon dried ground thyme
1 teaspoon rubbed dry sage
2 fat cloves garlic, mashed and minced
1/2 – 3/4  cup olive oil
Salt, to taste
Pepper, to taste

In a mortar and pestle or electric mini-chopped, combine all of the ingredients. If doing this by hand, grind the garlic up with herbs, salt and pepper and olive oil.  Rub this mixture on the outside of the pork loin and up toward the ribs before putting the roast in the oven.

Makes enough rub for one 8-10-pound roast.

From Tyler Florence

Dan Lewis of the Plaza Club developed this version of macaroni and cheese while working at Ironstone Vineyards. You can make it in individual dishes or in a family-style casserole dish. This variation combines three cheeses and a few herbs in a way that makes “this every day dish really stand out,” he says in the “Discover Ironstone Vineyards” cookbook. “Any type of pasta can be used, so here is your opportunity to use that guitar-shaped pasta that seemed like a good idea when you bought it three years ago!”

Ironstone Macaroni and Cheese

2 cups whipping cream, divided use
1 tablespoon cornstarch
1/4 cup finely diced pancetta or applewood-smoked bacon
2 tablespoons butter
1 tablespoon chopped garlic
1 teaspoon chopped shallot
1/2 teaspoon oregano
1 cup crumbled blue cheese or roquefort
1/4 cup crumbled goat cheese
8 ounces pasta, cooked
1 tablespoon minced chives
1 cup breadcrumbs
1 teaspoon minced parsley
2 tablespoons freshly grated Romano cheese
Salt, to taste
Pepper, to taste
8 oregano sprigs

Whisk 1/4 cup of the cream with the cornstarch and set aside. Sauté the pancetta in the butter over medium heat for 2 minutes. Add the garlic, shallot and oregano and cook for 1 minute. Add the blue cheese, goat cheese and the remaining whipping cream and bring to a boil. Add the cornstarch mixture to the pan and stir for 5 minutes, or until the sauce thickens. Remove from the heat and stir in the cooked pasta and chives.

Preheat the oven to 350 degrees. Place the pasta in 8 individual baking dishes. Combine the breadcrumbs, parsley, Romano cheese, salt and pepper, and sprinkle over the pasta. Bake for 20 minutes, or until browned. (This can also be made family-style by putting it in one large casserole dish and baking for 30 to 40 minutes.) Top each serving with an oregano sprig and serve immediately.

Wine suggestion: Light and fruit or semisweet white wine

Makes 8 servings.

From “Discover Ironstone Vineyards” by Dan Lewis

Caramelized Brussels sprouts with a touch of garlic and balsamic vinegar are a healthy side dish to balance your Thanksgiving table.  They can be served warm or room temperature and can be gently reheated if necessary.

Roasted Brussels Sprouts With Garlic

1 pound Brussels sprouts
1/4 cup extra virgin olive oil
6 cloves garlic, peeled and finely chopped
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 teaspoons balsamic vinegar

Preheat the oven to 450 degrees.  Prepare the Brussels sprouts by rinsing them, trimming off the stem edge, and slicing into 1/4 pieces.  Warm the oil in a large oven-proof skillet at medium-high heat.  Once it shimmers, add the Brussels sprouts and cook for two minutes.  Stir the sprouts and add garlic, red pepper flakes, salt and pepper.  Continue to cook for about 7 minutes, stirring occasionally.  Once the sprouts have begun to brown, transfer the skillet to the oven.  Roast the sprouts for approximately 5 minutes and stir.  Continue to roast for another 5 minutes or until the sprouts are caramelized.  Remove from the oven and transfer the contents to a serving bowl.  Drizzle the balsamic vinegar on the sprouts and toss.  Adjust seasoning if necessary.

Serves 4 people.

From Kristina Mistry

Bagna Cauda

This classic dish comes from the Piedmont region of Italy and the name means “hot bath.” Some like to put more garlic into the sauce, so you can play with the ingredients and shape the dish to your tastes.

1/4 cup (1/2 stick) butter
1 tablespoon minced garlic
1 (2-ounce) can anchovy fillets packed in olive oil, drained and rinsed
3/4 cup extra virgin olive oil

In a heavy saucepan, melt the butter over low heat. Add the garlic and cook, stirring frequently, until soft but not browned, 3 to 4 minutes.

Stir the anchovies into the garlic, then slowly drizzle in the olive oil and blend well. Reduce the heat to keep the mixture barely simmering and cook, stirring frequently, until the oil is well flavored, 10 t0 15 minutes; do not allow to brown or burn.

To serve, transfer the hot dip to a heatproof serving dish placed on a warming tray. Serve with raw and/or steamed vegetables as well as pieces of crusty Italian bread.

Makes 8 servings.

Adapted from “The Sutter Home Napa Valley Cookbook” by James McNair

Spicy Pumpkin Soup

The following recipe was adapted by Elise.com from a recipe in Oprah magazine. The original called for it to be served in hollowed out miniature pumpkins. A nice touch, if you feel the need to dress it up. But there really isn’t a need to.

4 tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups of chopped roasted pumpkin or 3 (15-ounce) cans 100 percent pumpkin
5 cups of chicken broth or vegetable broth for vegetarian option
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Garnish with toasted pumpkin seeds.

Makes 8 servings.

From Elise.com

Grilled Cheese With Tomato, Basil and Garlic

“Turn a grilled cheese sandwich into a gourmet delight with this Italian combination of flavors,” writes Nancy Mair, author of “The Intimate Vegetarian.” “You can also vary the sandwich in a number of ways: Leave out the onion or tomato, spread pesto on the bread instead of basil, or use fresh mozzarella and marinated sun-dried tomatoes.”

4 slices sourdough, French or whole-wheat bread
About 3 1/2 ounces sharp cheddar, sliced
2 to 4 thin slices red or yellow onion
1 medium tomato, thinly sliced
5 large basil leaves, torn into 1/2-inch pieces or generous pinch dried basil, crumbled
1 large clove garlic, thinly sliced
1 1/2 to 2 tablespoons butter

Place cheese on one slice of bread, covering the bread to the edges. Top with onion and tomato. Add basil and finish off with garlic. Spread the second slice of bread with butter and place it buttered side up on top of sandwich.

Preheat grill  to 340 degrees or heat a frying pan on medium heat. Place sandwich buttered side down onto the hot surface. Cover sandwich or pan with a lid to speed the melting of the cheese. Check bottom of bread after a few minutes to measure how quickly it’s browning, and cook until it becomes a rich golden brown. Butter the top side of upper piece of bread, then flip sandwich over. Cook on second side, uncovered, until nicely toasted. Cut in half and serve piping hot.

Notes to the cook:

• Grilled sandwiches are buttered on the outer sides of the bread rather than the inner sides, so you don’t need to butter the pan – the sandwich does it for you.
• The amount of cheese will vary according to the size of the bread slices.

Makes 2 sandwiches.

From “The Intimate Vegetarian” by Nancy Mair

This article is part of the series:  World Vegetarian Day Brings Some Meat-free Surprises

Spicy Garlic-Hazelnut Sauce

Need an easy sauce recipe that goes with grilled meats, sausages, roasted chicken and fish? Try this versatile version of the Spanish picada. It goes together in minutes and will make nut lovers really happy.

1/2 cup pure olive oil, divided use
1/2 cup hazelnuts, chopped
1 slice firm white sandwich bread, torn
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh mint leaves
1/2 teaspoon red pepper flakes
2 tablespoons white wine vinegar
Salt, to taste

In a small skillet, heat 2 tablespoons of the oil over medium-high heat. Add the hazelnuts and cook, stirring, until golden, 3 to 4 minutes. Using a slotted spoon, transfer the nuts to a plate to cool. Add the bread to the skillet and cook, stirring, until golden and crisp, about 4 minutes. Transfer to a plate to cool.

Transfer the nuts and bread to a food processor, add the garlic, mint and red pepper and pulse until finely chopped. Add the vinegar and pulse to a coarse, thick paste. While the machine is running, gradually add the remaining oil in a thin stream through the feed tube and process until smooth. Season with salt. This is best used right away, but will keep in the refrigerator for 2 days.

Makes about 1 cup.

From “Get Saucy” by Grace Parisi