I hope you enjoy the recipes listed below. All eggs are large unless otherwise noted. Summer fruit post to be coming soon.
Raspberry Blueberry Dutch Baby - oh what a happy morning it will be when you bite into this (I slipped in one fruit item)
Pancake
3 Tbl. butter
3 eggs
1/3 cup sugar
1/2 tsp. cinnamon
1 tsp. vanilla bean paste
1/2 tsp. pure almond extract
2/3 cup whole milk
2/3 cup all purpose flour
pinch of salt
1 cup fresh raspberries
Powdered sugar
Sauce
3 Tbl. sugar
1 tsp. cornstarch
3 Tbl. cold water
1 cup fresh blueberries
2 tsp. fresh lemon juice
Preheat oven to 425 degrees. Sauce; place ingredients sugar, cornstarch and water into a saucepan and whisk then add berries and heat through, stirring constantly to thicken about 5 minutes. Remove from heat and stir in lemon juice. Pancake; melt butter in a 10-inch cast iron skillet over high and remove from heat. Into a mixer beat eggs until light and frothy. Add sugar, cinnamon, vanilla bean paste, extract, milk, four and salt to eggs and mix to blend. Fold in raspberry and immediately pour into skillet with melted butter. Place into oven and bake about 18 to 20 minutes or until golden and puffy. Remove and dust with powdered sugar and pour over sauce.
Artichoke Dip - you can use fresh artichokes for this or canned
2 (14 oz.) cans artichokes hearts packed in water, drained
1/2 cup fresh parsley
1 Tbl. fresh lemon zest
2 small garlic cloves, sliced
1/2 cup Parmesan cheese, grated
salt and freshly ground black pepper
Tabasco, to taste
2 (8 oz.) packages cream cheese, soft
1/4 cup fresh lemon juice
Place artichoke hearts, parsley, Parmesan, zest, garlic, salt, pepper and Tabasco into food processor and pulse a few times. You don't want to over-process as you still want to see bits of product. Place the cream cheese into a large bowl and add the artichoke mixture stirring to blend. Taste and add lemon juice, salt and pepper. Place into a serving bowl and garnish with extra parsley. Note; if desired you can also fold in some cooked lump crab meat. Serve with crudites, crackers or toasted baguette slices. Note; if using fresh artichokes, clean and steam the hearts.
Cucumber Appetizer Rolls
1 large English cucumber
2 sprigs fresh dill, chopped
4 Tbl. sun-dried tomatoes in oil, finely minced
1/2 cup smoked salmon, minced
8 Kalamata olives, seeded and minced
5 Tbl. Greek plain yogurt
1/4 cup feta cheese, mashed
2 tsp. fresh lemon juice
freshly ground black pepper
Slice the cucumber half lengthwise. Using a mandoline slice the cucumber lengthwise into long thin strips. Place on clean kitchen towel to absorb moisture. Into a bowl add dill, sun-dried tomatoes and olives. Add the yogurt, feta, salmon and lemon juice season with pepper, stirring to combine. Place one strip of cucumber onto work surface and add about 1 tsp. of mixture on one end of cucumber. Roll up strip and secure with a cocktail pick. Place onto serving platter and serve.
Veggie and Bean Wrap - really good
3 Tbl. cider vinegar
2 Tbl. vegetable oil
2 tsp. canned chipotle in adobo, finely chopped
salt and freshly ground black pepper
2 cups red cabbage, shredded
1 carrot, shredded
1/4 cup fresh cilantro, chopped
1 (15 oz.) can white beans, drained and rinsed
1 large avocado, peeled, pitted and sliced, spritzed with fresh lemon juice
1 cup sharp Cheddar cheese, shredded
1/2 red onion, thinly julienned
Boston leaf lettuce leaves
6 (10-inch) wraps (I like sun-dried tomato or spinach)
Cream cheese, whipped
Into a jar with lid add vinegar, oil, chipotle, salt and pepper and shake well to combine. Pour into a bowl and add cabbage, carrot and cilantro tossing to combine. In another bowl lightly mash the beans and stir in cheese. Onto a work surface lay the wraps, spread with some cream cheese and add some bean/cheese mixture. Top with some cabbage, onion, avocado and lettuce. Roll up tightly and slice on diagonal.
Spicy Creamy Indian Carrot Soup
1 large leek, white and light green part only, finely sliced
1 sweet white onion, chopped
2 garlic cloves, thinly sliced
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbl. harissa paste (found at grocers and Amazon)
2 1/2 lbs. carrots, peeled and rough chopped
6 cups chicken or veggie stock (good quality)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/4 cup pine nuts
1/4 cup fresh parsley, chopped
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
Into a large Dutch oven add a good drizzle of olive oil and then add leeks, onions, garlic and ginger cooking and stirring to soften, but not brown. Add cumin, coriander and harissa paste cooking and stirring constantly for about 1 minute. Add carrots and stir to coat. Add stock, season with salt and pepper, bring to a boil then reduce to simmer cooking and stirring occasionally about 20 minutes. In the meantime, lightly toast pine nuts in a small saute pan. Let cool. Then stir in parsley, lemon zest and pinch of salt to nuts. When carrots are tender use an immersion blender and blend adding about 2 Tbl. extra virgin olive oil during the process. If desired, you can press the mixture through a fine mesh strainer for a more smooth consistency. When soup is pureed taste and season with salt, pepper and whisk in cream heating for a couple of minutes, then remove from heat and whisk in lemon juice. Serve and top each portion with the pine nut parsley mixture.
Egg Foo Young - have always loved this
1 cup bean sprouts, rinsed in cold water and patted dry
1/2 sweet white onion, finely diced
1 small zucchini, grated - place onto paper towels to absorb excess moisture
1 small carrot, peeled and grated
1 cup bok choy, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced
1/2 cup cooked, cleaned shelled shrimp, chopped
1 garlic clove, finely minced
1 tsp. fresh ginger, peeled and grated
salt and freshly ground black pepper
1 cup chicken stock (good quality)
1 Tbl. soy sauce
1 Tbl. dry sherry
1 Tbl. mirin
1 Tbl. cornstarch
1 Tbl. cold water
1 tsp. toasted sesame oil
1/2 cup fresh cilantro, chopped
3 eggs. lightly beaten
Into a bowl add the sprouts, onion, zucchini, carrot, bok choy mushrooms, garlic, ginger, salt and pepper. Into a saucepan add the stock, soy sauce, sherry and mirin and bring to a simmer. Mix the cornstarch and water together and whisk into the stock mixture. Pour the vegetables into a colander and remove any excess water patting dry with paper towels if necessary. Place back into a bowl and add cilantro, shrimp and eggs. Into a large saute pan, add a good drizzle of oil and pour a small ladle of the egg mixture into pan and cook until golden on both sides, if it starts to spread too much push back into a round shape with spatula. Remove to platter and cook remaining. Pour some of the stock sauce over the egg foo young and serve remaining on side. You can also make small versions of these for appetizers.
Delicious Cucumber Salad - love, love, love
1 cup red radishes, thinly sliced
1/2 cup orange bell pepper, seeded and finely chopped
1/4 cup fresh parsley, chopped
2 large English cucumbers, thinly sliced in rounds (leave peel on)
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1 Tbl. extra virgin olive oil
1 1/2 tsp. white wine vinegar
1/2 tsp. salt
pinch of red pepper flakes
Into a large bowl, add radishes, bell pepper, parsley and cucumbers. Into a bowl combine zest and remaining ingredients and whisk to combine. Pour over cucumber mixture tossing to combine. Cover and chill for about 1 hour.
Gluten Free Falafel
1 (15 oz.) can garbanzo beans, drained and rinsed
1 large carrot, peeled and shredded
1 bunch scallions, finely chopped including green part
1 garlic clove, finely minced
1 egg
1/2 tsp. cumin
salt and freshly ground black pepper
1 fresh lemon, juiced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 Tbl. gluten free flour
1/4 cup GF Panko breadcrumbs
Accompaniments; pita bread warmed, lettuce leaves, feta cheese crumbled, thinly sliced ruby red tomatoes, thinly sliced red onion
Sauce
3/4 cup plain Greek yogurt
3 Tbl. fresh dill, chopped
1 Tbl. white vinegar
1 Tbl. fresh lemon juice
1 Tbl. olive oil
Sauce; into a bowl whisk all the sauce ingredients together, taste and adjust flavorings. Place the carrot, garlic and garbanzo beans into a food processor and blend. Stir in remaining ingredients and if they appear to wet, add more panko breadcrumbs. Into a large saute pan, add a good drizzle of olive oil and form mixture into small round patties. Fry on each side about 5 minutes or until golden brown, remove to paper towel lined plate. Place a couple of the falafal into pita bread and top with sauce and accompaniments you desire.
Delicious Summer Pea Soup
1/2 lemon, zested
2 Tbl. butter
1 medium sweet white onion, finely chopped
1 shallot, minced
salt and freshly ground black pepper
4 1/2 cups fresh peas or you can use frozen
4 or 5 cups chicken or vegetable stock (good quality)
1/4 cup white wine
2 Tbl. fresh mint, chopped
3 Tbl. fresh chives, chopped
1 tsp. fresh thyme, minced
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Croutons, homemade are best (use french baguette or crusty Italian bread)
Into a Dutch oven add good drizzle of olive oil and butter, add onions, shallots, salt and pepper cooking and stirring until softened, stir in wine and cook to reduce for a couple of minutes. Add peas and cook about 2 minutes, then stir in zest. Add 4 cups of stock heating through and with an immersion blender puree peas to creamy consistency, if you feel the soup needs to be thinner add more stock. Stir in cream and heat through. Taste and season with salt and pepper. Add Parmesan and blend again. Stir in mint and chives. Can be served chilled or warm. Top with croutons.
Asian Salad with Chicken
1 head fresh romaine hearts, sliced
2 1/2 cups cooked chicken, shredded (poached, roasted or grilled)
2 cups bean sprouts
1 red bell pepper, seeded and thinly sliced
1 large carrot, peeled and sliced in half, then thinly sliced on the diagonal
1 English cucumber, sliced in half lengthwise, then thinly sliced on the diagonal
3 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Red chilies, seeded and sliced thinly
1 cup roasted peanuts, rough chopped
Dressing
1/2 cup sweet chili sauce
1/4 cup coconut milk
2 Tbl. Thai fish sauce
1 fresh lime, juiced
1 Tbl. creamy peanut butter
2 garlic cloves, finely minced
1 (1-inch) piece fresh ginger, grated
Dressing; into a saucepan add ingredients stirring and melting peanut butter, remove from heat and let cool. Salad; into a large bowl combine lettuce, sprouts, bell pepper, carrot, cucumber, scallions, cilantro and mint, toss to combine. Pour over some of the cooled dressing and toss to combine. Pour salad mixture onto a large serving platter and top with shredded chicken, chilies and peanuts. Pour over some more dressing and serve.
Bell Peppers Stuffed with Deliciousness
1 large white onion, finely chopped
olive oil
1 1/4 cups risotto rice
salt and freshly ground black pepper
2 tsp. sugar
1/4 cup pine nuts, lightly toasted
1/4 cup currants
1 large ruby red tomato, peeled and chopped
1 tsp. cinnamon
1/2 tsp. allspice
2 Tbl. fresh mint, chopped
2 Tbl. fresh dill, chopped
4 Tbl. fresh parsley, chopped
1 lemon, juiced
6 red bell peppers
Sauce
2 cups Greek plain yogurt
2 cups English cucumber, grated and placed on lots of paper towels to absorb moisture
1 lemon, juiced
2 Tbl. fresh mint, finely chopped
1 garlic clove, grated
salt and freshly ground black pepper
Preheat oven to 375 degrees. Filling; into a saute pan add good drizzle of olive oil along with onions and saute to soft. Add the rice and stir until coated and translucent. Pour in 2 cups water and add salt, pepper and sugar, stirring and cooking for about 15 minutes or until water has been absorbed. Stir in pine nuts, currants, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice.and a touch more olive oil. Peppers; with a sharp paring knife cut a circle around the stalk end of the peppers and set aside, keeping tops. Carefully remove the cores and with a small spoon scrap out seeds and discard. Fill the peppers with the rice mixture and replace caps. Arrange peppers side by side in a shallow baking dish and pour about 1/2-inch of water into pan. Bake for about 45 to 55 minutes or until peppers are tender. Carefully remove peppers with a spatial to a serving platter and garnish with lemon wedges and a bunch of fresh parsley sprigs. Serve with sauce and grilled pita or naan bread.
MMMMM, mashed potatoes!
2 lbs. russet potatoes
2 Tbl. extra virgin olive oil
1/4 cup heavy whipping cream
salt and freshly ground black pepper
1 bunch scallions, thinly sliced including green part
1/2 cup fresh parsley, chopped
Peel potatoes and cut into large chunks. Into a pot of boiling salted water add potatoes and cook until tender, drain well and place back into pot. Mash potatoes with a potato masher and add olive oil, season with salt and pepper, stir in cream, scallions and parley. Place into a serving bowl and enjoy.
Perfect Pea Salad - my husband Jerry loves pea salad
4 cups fresh or frozen peas
6 strips thick cut smoked bacon, sliced
1 cup sharp cheddar cheese, diced
1/2 red onion, diced
3 hard boiled eggs, peeled and chopped
3 scallions, thinly sliced including green part
1 can water chestnuts, drained and sliced
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup fresh parsley, chopped
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
3 tsp. seasoned rice vinegar
Tabasco, to taste
1 tsp. honey
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels and drain well. Into a small bowl add dressing ingredients and whisk to combine, season with salt and pepper, taste and adjust flavorings. Into a bowl add salad ingredients and then gently stir in dressing to combine. Add bacon and stir well. Cover and refrigerate to chill. Serve in a pretty serving bowl. Note: Occasionally, I also like the addition of diced red or green bell pepper.
Summer Couscous
2 cups plain couscous
2 cups warm water or chicken stock (I like stock)
salt
1/2 cup pine nuts, lightly toasted
2 Tbl. extra virgin olive oil
3 scallions, thinly sliced including green part
3 nectarines, peeled, pitted and chopped
1 large avocado, peeled, pitted and chopped (spritz with fresh lemon juice)
1 (15 oz.) can garbanzo beans, drained and rinsed
1/2 cup yellow pear tomatoes, chopped
1 cup peas
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 Tbl. fresh mint, chopped
Into a pot bring stock or water to a boil, season with salt and pepper and stir in garbanzo beans. Turn off heat and stir in couscous. Cover and let sit for 10 minutes. With a fork fluff the couscous and stir in olive oil, scallions, herbs, nectarines, tomatoes, peas and pour onto a serving platter, top with avocado.
Summer Melon Salad
1 large cantaloupe, peeled
1 honeydew melon, peeled
3/4 lb. bocconcini, drained
1 cup Prosciutto, sliced into pieces
1/4 cup fresh basil, chiffonade
2 Tbl. fresh mint, chopped
1/2 cup fresh lime juice
1/4 cup honey
1 tsp. fresh lime zest
salt and freshly ground black pepper
Dressing; heat the honey and lime in a small saucepan for about 2 minutes, remove and add zest, stir to combine. Salad; scoop melon into a bowl with a melon baller, add bocconcini, prosciutto, basil, mint and season with salt and pepper, drizzle over some of the dressing and toss to combine. Place into a pretty serving bowl.
Greek Orzo Salad
1 1/2 cup dried orzo
1 cup feta cheese, large crumbles
1 1/2 cups fresh yellow pear tomatoes, halved
1/2 cup kalamata olives, pitted and chopped
1/4 cup fresh basil, sliced
1/4 cup fresh parsley, chopped
1/2 small red onion, slivered
1 (15 oz.) can garbanzo beans, drained and rinsed
Dressing
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp. honey
salt and freshly ground black pepper
2/3 cup extra virgin olive oil
Into a pot of boiling salted water add orzo and cook per package instruction, drain and rinse with cold water, drain again. Place into a large bowl, drizzle with just a touch of olive oil, toss cover and refrigerate about 1 hour. Remove from refrigerator and add remaining ingredients. Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Pour over salad and toss to combine. Cover again and chill for a couple more hours. To serve; pile onto a green leaf lettuce lined platter.
South of the Border Wraps
6 large spinach wraps
2 cups cooked white rice, cooled
1 large mango, peeled and diced
1 1/2 cups fresh-corn-on-the cob, slice off kernels
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
3 scallions, thinly sliced on diagonal including green part
1/4 cup large green olives, pitted and sliced
1 Tbl. fresh oregano
1/2 cup sour cream
1/2 cup pico de gallo, drained
salt and freshly ground black pepper
1 (15 oz.) can black beans, drained and rinsed
Deli style turkey, chicken or roast beef, if desired
Romaine lettuce, chopped
Fresh cilantro, chopped
Cheddar cheese, shredded
Into a large mixing bowl add rice and fluff with a fork, stir in black beans, mango, corn, red pepper, green pepper, olives, scallions, oregano season with salt and pepper. In another bowl, combine sour cream and pico mixing to combine. Lay wraps onto work surface, smear on sour cream mixture, add cheese and divide remaining ingredients equally into each wrap, top with cilantro. Roll up wraps burrito style and slice on diagonal in half. Place onto serving platter. Note; you can also slice with a sharp knife into smaller pieces and use for appetizers.
Spinach, Date and Goat Cheese Salad
Dressing
1/4 cup fresh orange juice
2 Tbl. orange marmalade
2 Tbl. white wine vinegar
1 Tbl. Dijon
2 tsp. honey
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
Salad
1/2 red onion, finely chopped
8 cups baby spinach
2 juicy oranges, peeled and sectioned
2 large carrots, peeled and shredded
1/4 cup pine nuts, lightly toasted
1 cup goat cheese, crumbled
1/2 cup dates, chopped
Croutons, homemade
Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings seasoning with salt and pepper. Salad; place the onions, spinach, carrots and oranges into a large bowl and drizzle over some dressing, tossing to combine. Pile onto a platter and top with pine nuts, cheese, dates and croutons.
Colorful Vegetable Enchiladas
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
3 zucchini, sliced
1 large white onion, chopped
4 whole garlic cloves
salt and freshly ground black pepper
2 (15 oz.) can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
3 large ruby red tomatoes, chopped
2 tsp. cumin
3 tsp. chili powder
1 jalapeno, seeded and minced
salt and freshly ground black pepper
Red enchilada sauce
Fresh corn tortillas, homemade are best
4 cups sharp Cheddar cheese, shredded
Fresh cilantro, chopped for garnish
3 scallions, sliced thinly including green part (garnish)
Sour cream (garnish)
Preheat oven to 400 degrees. Onto a baking sheet add bell peppers, garlic, tomatoes, zucchini and onion, drizzle with olive oil, toss with salt and pepper and roast about 40 minutes, stirring occasionally. Remove from oven to cool. When cool mince the garlic. Reduce heat to 350 degrees. Lightly spray a 13x9 baking dish and add some enchilada sauce to bottom of pan. Into a large bowl add beans, spices, jalapeno, cilantro and roasted veggies, stirring to combine, season again with salt and pepper. Pour the enchilada sauce into a low sided baking dish. Into a skillet add some vegetable oil and heat, with tongs add a tortilla and cook just a few seconds on each side, drain on paper towels and the dip into sauce. Remove and place onto work surface and add some roasted veggie mixture with some shredded cheese. Roll up tortilla and place seam side down into baking pan. Continue making enchiladas. When done add more sauce to top of pan and sprinkle more cheese on top. Place in oven to bake for about 30 to 40 minutes or until hot and bubbly. Remove from oven and sprinkle over scallions and more cilantro. Serve with sour cream, Mexican rice and icy cold beer. Note: if desired you can also add some cooked lump crab meat or shredded cooked chicken/turkey.
Zucchini Fritters
1 large white onion, chopped
1 lb. zucchini, finely chopped (do not peel) place onto paper towels to absorb excess liquid
3 eggs
3 Tbl. all purpose flour
freshly ground black pepper
2 Tbl. fresh mint, chopped
3 Tbl. fresh dill, chopped
1 cup feta cheese, mashed
Into a saute pan add a good drizzle of olive oil and add onion cooking to soften. Add zucchini and saute and cooking to soften. Into a bowl add eggs and flour and whisk well to combine. Add pepper, herbs and mix well fold in mashed feta and add cooked onions and zucchini. Into a large saute pan, add some nonstick cooking spray and add about 2 Tbl. of batter do not overcrowd, you will cook in batches. Fry until golden on one side, then flip and continue cooking. Place onto a work surface with paper towels. When done frying place onto serving platter and serve with yogurt lemon cucumber sauce listed above under stuffed bell peppers.
Summer Spinach and Hearts of Palm Scallop Salad - love hearts of palm
4 cups baby spinach, stems removed
1 head of red leaf lettuce, torn
2 (14 oz.) cans hearts of palm, drained and sliced
2 cups baby heirloom tomatoes, sliced
12 sliced thick cut smoked bacon, sliced
1 1/2 cup goat cheese, large crumbles
18 sea scallops
Vinaigrette
1 cup white wine vinegar or champagne vinegar
1 Tbl. Dijon
2 tsp. sugar or honey
salt and freshly ground black pepper
1/2 small shallot, finely minced
3/4 cup extra virgin olive oil
Into a saute pan add bacon and cook to browned and crisp, remove to paper towels to drain. Pour out most of the bacon fat leaving about 1 Tbl. Rinse and clean scallops in cold water and pat dry with paper towels. Season scallops lightly with salt and pepper. Place into hot pan with bacon fat and cook until nicely browned on each side about 1 1/2 minutes, then turn to cook other side. Remove to paper towels to drain. Onto a large serving platter, mix spinach and lettuce together, top with hearts of palm, tomatoes, bacon, scallops and cheese. Into a large jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings and drizzle over salad. Serve extra dressing on the side. (this will make more dressing than you will need so refrigerate leftovers).
Fresh Garden Pasta
1 sweet white onion, finely chopped
5 garlic cloves, minced
7 oil packed anchovy fillers, drained and chopped (please don't omit)
2 carrots, peeled and cut into 1/4-inch dice
2 celery stalks, sliced
2 zucchini, sliced
1 eggplant, sliced in half, cleaned and cut into chunks
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1/2 cup dry white wine
8 ruby red plum tomatoes, cut into chunks
1 small can tomato sauce
1/2 cup Kalamata olives, pitted and rough chopped
1/2 cup fresh basil leaves
1 lb. bucatini pasta - my favorite
Fresh Parmesan cheese, shaved
1/4 cup fresh parsley, chopped (garnish)
Into a large Dutch oven add a good drizzle of olive oil, add onion, garlic and anchovies cooking over medium heat stirring constantly to soften. Stir in carrots and celery and cook about 8 minutes. Add zucchini, eggplant, red pepper flakes, 2 more Tbl. olive oil, salt and pepper. Continue cooking and stirring about 15 minutes. Add wine, tomato sauce and cook about 2 minutes, stir in tomatoes, olives, salt and pepper cooking about 10 minutes. Into a large pot of boiling salted water add pasta and cook al dente, drain well. Add the pasta to the vegetable mixture and toss to combine. Transfer to serving platter and garnish with basil, shaved Parmesan and parsley.
Vietnamese Shredded Cabbage and Chicken Salad
Dressing 2 fresh Thai chiles, seeded and minced
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
2 Tbl. honey or sugar
2 Tbl. rice wine vinegar
1 Tbl. toasted sesame oil
1/4 cup fresh lime juice
3 Tbl. fish sauce
1/4 cup vegetable oil
Salad
1 small red onion, halved and julienned
2 1/2 cup poached chicken, cooled and shredded
4 cups napa cabbage, shredded
1 cup red cabbage, shredded
2 carrots, peeled and julienned
6 scallions, sliced on diagonal including green part
8 red radishes, thinly sliced
1/4 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
Freshly ground black pepper
pinch red pepper flakes
Dressing; into a jar add red chiles, garlic, ginger, sugar, vinegar, sesame oil, lime juice, fish sauce and oil. Shake well to combine, taste and adjust flavoring. Salad; into a bowl add cabbages, radishes, carrots, mint, red onion, scallions, chicken and pour over dressing tossing to combine. Season with pepper and pepper flakes. Pile onto a serving platter and garnish with cilantro.
Perfect Portobello Mushroom Burgers - so good
6 large portobello mushrooms, caps removed
3 Tbl. balsamic vinegar
2 Tbl. soy sauce
2 Tbl. olive oil
2 Tbl. fresh rosemary, chopped
3 tsp. steak seasoning
6 slices red onion or summer sweet onion
6 slices Swiss cheese
6 slices fresh ruby red tomatoes
1 large avocado, peeled, pitted and thinly sliced
Fresh green lettuce leaves or arugula
6 ciabitta buns
butter
mayonnaise with a little lemon juice and zest mixed in (very refreshing)
Into a large bowl whisk the vinegar, soy, oil, rosemary and steak seasoning. Place the mushrooms into the bowl and toss with the sauce coating evenly. Let stand at room temperature for about 20 minutes. Heat the grill and when hot brush grates with oil. Place the mushrooms on grill and reserve marinade for basting. Grill for about 7 minutes per side brushing with reserved marinade. Top mushrooms with cheese just before they are done. In the meantime, grill the onions and butter the buns and grill lightly. To serve; add mayonnaise to buns, top with burgers, grilled onions, tomatoes, avocados and lettuce.
Perfectly Simple Summer Sweet Onion and Tomato Sandwich - one of my very favorite sandwiches as a kid and adult - heaven
8 slices thick cut sourdough bread
1 large Walla Walla sweet onion, thinly sliced
2 large ruby red summer sweet tomatoes or heirloom tomatoes, cored and thinly sliced
Mayonnaise
Fresh basil leaves, sliced
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
salt and freshly ground black pepper
Additions; crisp lettuce, creamy slices of avocado, cheese, crisp bacon
Into a small bowl add mayonnaise, basil, lemon zest and juice and mix to combine. Toast the bread the slather the mayonnaise on each side. Add slices of onion and top with tomatoes, a good sprinkle of salt and freshly ground black pepper and top with other slice of toast. Take that first delicious bite and you think you are in heaven! Note: of course you can use just plain mayonnaise and I occasionally do.
Green Beans and Bacon
4 slices thick cut bacon
1 lb. fresh green beans, trimmed
1/2 sweet Walla Walla onion, thinly julienned
1 Tbl. butter
salt and freshly ground black pepper
2 tsp. red wine vinegar, optional
Into a large saute pan add bacon and cook until browned and crisp, transfer to paper towels. Reserve 1 Tbl. of drippings in pan. Into a pot of boiling salted water add green beans and cook about 5 minutes, remove beans to ice bath then drain well. Add the onions and butter to pan with bacon fat and cook for a few minutes, then add beans stirring and cooking a few minutes to heat through. Stir in cooked bacon, salt and pepper and vinegar if desired. Pour onto serving platter. Note: if desired you can add 1 or 2 ruby red tomatoes diced to beans just a minute or two before you remove from pan.
Colorful Carrot and Beet Salad
1 lb. carrots, peeled and shaved thinly
2 beets, peeled and shaved thinly
1/4 cup fresh mint, chopped
pinch of red pepper flakes
1/2 cup pistachios, shelled
3/4 cup golden raisins
1 cup goat cheese, crumbled
Vinaigrette
1/4 cup white wine vinegar
1 lemon juiced and zested
2 Tbl. honey
pinch of red pepper flakes
1/2 cup olive oil
salt and freshly ground black pepper
Into a saute pan add pistachios and lightly toast. Into a bowl combine carrots, beets, mint, raisins and toasted pistachios, tossing to combine. Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Pour over salad in bowl, season with salt and pepper. Pile onto a platter and sprinkle on goat cheese.
BLTA Salad
Dressing
1/4 cup olive oil
3 Tbl. white wine vinegar
3 Tbl. mayonnaise
1 tsp. honey
2 tsp. grainy mustard
salt and freshly ground black pepper
Salad
1 head red leaf lettuce, torn
1/2 head romaine heats, chopped
2 large ruby red tomatoes, large chop
2 cups cheddar cheese, cubed
1 cup Swiss cheese, cubed
4 scallions, thinly sliced on diagonal including green part
2 large avocados, peeled, pitted and sliced
10 slices thick cut smoked bacon, sliced
Bread - croutons
8 thick slices crusty Italian or sourdough bread
1/4 cup butter, melted
1 tsp. lemon pepper seasoning
2 garlic cloves, finely minced
Dressing; into a jar add dressing ingredients and shake well to combine, taste and adjust flavorings. Bread; preheat broiler and into a small bowl combine butter, garlic and lemon pepper seasoning. Brush onto bread slices (both sides) and place under broiler on a baking sheet and broil until nicely browned on each side. Remove from oven and slice into chunks. Into a saute pan, add bacon slices and cook to brown and crisp, remove to paper towels. Salad; into a bowl combine lettuces and toss with a little dressing. Pile onto a serving platter and add remaining salad ingredients, drizzle with more dressing and top with croutons.
Leek and Phyllo Tart
3 sheets phyllo pastry
2 Tbl. butter, melted
3 tsp. Dijon
10 asparagus spears, lightly grilled
2 leeks, white and light green part only, chopped
1 cup mushrooms (your choice) chopped
1 tsp. fresh thyme
1/2 cup Gruyere cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup goat cheese, crumbled
1 garlic clove, finely minced
salt and freshly ground black pepper
Slice asparagus into 2-inch pieces. Into a saute pan add 2 Tbl. butter and saute leeks, season with salt, pepper and thyme. Remove leeks and add more butter, sauteing mushrooms, add leeks and asparagus, cool. Preheat oven to 375 degrees. Cut the phyllo sheets in half crosswise and brush each layer with melted butter and a smear of Dijon. Lay them staggered over each other to create a ruffled edge. Place onto a 14-inch removable bottom tart pan. Sprinkle in half of the cheeses and add garlic. Add leek, mushroom asparagus mixture and remaining cheese, sprinkle on salt and pepper. Drizzle with a touch of olive oil and bake for about 35 to 40 minutes. Remove from oven and let cool for about 10 minutes, remove bottom of tart pan and slice.
Onion and Heirloom Tomato Quiche
1 (9-inch) pie crust - homemade
3 heirloom tomatoes, sliced into 1/4-inch slices
1 Tbl. butter
1 large Walla Walla sweet white onion, sliced in half then julienned (or other sweet onion)
4 eggs
3/4 cup half and half
3 Tbl. all purpose flour
salt and freshly ground black pepper
Tabasco, to taste
1 Tbl. fresh basil, snipped
1/4 tsp. dry mustard
1 1/4 cups Havarti cheese, shredded
Paprika
Preheat oven to 425 degrees. Place pie crust into a 9-inch pie pan and crimp edges. Line pastry with double thickness of foil and bake for about 8 minutes. Remove foil and bake for an additional 4 minutes. Remove from oven and reduce temperature to 375 degrees. Place the sliced tomatoes onto paper towels to remove excess moisture. Into a saute pan, melt butter and add onion cooking and stirring to soften. Into a bowl whisk eggs, half and half, flour, salt, pepper, basil, Tabasco and mustard. Place cheese onto bottom of baked pastry. Add onion over cheese, then tomatoes, overlapping. Pour over egg mixture and sprinkle on paprika. Bake uncovered for about 40 minutes or until set. If you need extra cooking time cover edges of crust with foil for the 10 minutes of baking. Remove from oven and let cool about 10 minutes before slicing.
Arugula Pesto Toasted Baguettes
Pesto
1/2 cup walnuts, lightly toasted
1/4 cup freshly grated Parmesan cheese
4 garlic cloves, halved
3 tsp. fresh lemon juice
2 cups packed fresh baby arugula
1/2 cup olive oil
salt and freshly ground black pepper
1 French baguette, slice about 1/2-inch on a diagonal
Lightly brush baguette slices with olive oil and place onto a baking sheet, place under broiler until golden brown on both sides, remove and set aside. Into a food processor add walnuts, Parmesan and garlic pulsing to chop, add arugula and process until chopped. With machine running gradually add olive oil and process to combine, add lemon juice. You want a thicker pesto so it holds up on the bread. Taste and season with salt and pepper. To assemble; place baguette slices onto platter and add a good amount of pesto, slightly spreading onto each slice of bread.
Grilled Cauliflower - yes..... they are good
2 heads of cauliflower, trimmed and cut into 3/4 inch steaks
2 tsp. cumin
4 tsp. Dijon
2 tsp. smoked sweet paprika
Tabasco, to taste
5 tsp. olive oil
Homemade chunky blue cheese dressing
Heat grill and rub grates with oil. Into a bowl add cumin, Tabasco, mustard and paprika and combine 3 tsp. of oil mixing to combine. Coat the cauliflower steaks with the oil mixture and grill to get a nice char and crisp tender for about 15 minutes. To serve; place onto a platter and add a small bowl of chunky blue cheese dressing.
Simple Garden Tomato Pizza
1 (14-inch) pizza dough
1/3 cup fresh pesto (homemade is best)
1 1/2 cups mozzarella cheese, shredded
2 fresh farmers market heirloom tomatoes, cored and thinly sliced
1 tsp. Italian seasoning
pinch of red pepper flakes
salt and freshly ground black pepper
Fresh basil, sliced (garnish)
Preheat oven to 450 degrees. Place the pizza crust in oven for about 7 minutes, remove OR you can place onto outdoor grill. Be sure grates are brushed with oil if using grill. Slather the pesto over crust, sprinkle on cheese, add tomatoes, top with Italian seasoning, red pepper flakes, salt and pepper. Bake again for about 10 minutes or until heated through and cheese is gooey. Sprinkle on basil.
Farmers Market Potato, Tomato and Corn Salad
1 1/2 lb. fingerling potatoes, sliced in half lengthwise
3 ears fresh sweet corn-on-the-cob, blanched and refresh in an ice bath
1 pint of summer colorful tear drop tomatoes, halved
1/4 cup fresh basil leaves, chiffonade
1/2 cup feta cheese, crumbled
3 scallions, sliced thinly on diagonal including green part
Dressing
1/4 cup extra virgin olive oil
3 Tbl. white balsamic vinegar
1/2 small shallot, finely minced
2 tsp. Dijon
1 tsp. honey or sugar
Into a pot of boiling salted water add potatoes and cook until tender, remove and drain and refresh in ice water, drain again and pat dry with paper towels. With a sharp knife over a clean kitchen towel, remove kernels from corn. Onto a large serving platter arrange potatoes and tomatoes and sprinkle over corn and basil. Dressing; place dressing ingredients into a jar with lid and shake well, taste and adjust flavorings. Pour dressing over potato mixture. Sprinkle on cheese and scallions.
Colorful Pepper Pasta Salad
1 green bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 lb. package refrigerated cheese tortellini
1/4 cup fresh parsley, chopped
1/2 cup green olives, halved
1 can artichoke hearts, drained well and rough chopped
3 Tbl. capers, drained
1 cup fresh mozzarella cheese, shredded
1/2 cup provolone cheese, shredded
1 cup pear tomatoes, halved
salt and freshly ground black pepper
Dressing
2/3 cup olive oil
3 Tbl. champagne vinegar
1 Tbl. Dijon
2 Tbl. fresh lemon juice
1/4 cup Greek plain yogurt
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain again and pat dry with paper towels. Place cooked pasta into a bowl and drizzle with just a touch of olive oil tossing to combine. Dressing; into a bowl add dressing ingredients and whisk to combine, taste and adjust flavorings. Into the bowl with pasta add peppers, parsley, olives, capers, tomatoes and cheese, season with salt and pepper and drizzle over some dressing to combine. Cover and place in refrigerator for about an hour, remove and add more dressing if needed. Pile onto a platter or into a pretty serving bowl.
Asparagus Fritters
1 lb. fresh asparagus
salt and freshly ground black pepper
3 eggs, lightly beaten
1 cup milk
1 tsp. vegetable oil
2 1/2 cups self rising flour
Vegetable oil for frying
Lemon Garlic Aioli
3 garlic cloves, finely minced
1 egg
1 Tbl. fresh lemon juice
1 Tbl. fresh parsley, chopped
1/2 tsp. salt
freshly ground black pepper
1/2 cup olive oil
Remove woody ends from asparagus and cut into 1-inch lengths. Into a pot of boiling salted water add asparagus and blanch for about 3 minutes, remove to an ice bath to stop cooking. Drain and place onto paper towels to absorb excess moisture. Batter; into a bowl whisk eggs, milk and 1 tsp. veg oil. Fold in flour whisking, stir in asparagus (batter will be fairly thick). Into a deep sided pan add about 4-inches of oil and heat to 350 degrees. Using a small ice cream scoop drop batter into hot oil (similar to a hush puppy) and fry for about 4 to 5 minutes or until golden brown, turning occasionally. Remove with a slotted spoon to a paper towel lined plate. Add more batter and continue cooking. Season with salt. Serve hot with lemon garlic aioli if desired. Aioli; into a food processor, add garlic, egg, lemon juice, parsley, salt and pepper, pulsing to combine. Add the oil in a slow stream and process to form a thick emulsion. Taste and adjust flavorings.
Simple Delicious Corn Salad
5 thick slices of bacon, sliced
1 lb. Yukon Gold potatoes, peeled and large dice
2 red bell peppers, seeded and 1/2-inch dice
8 ears fresh corn-of-the-cob, cleaned
1 small red onion, thinly sliced
1/4 cup cider vinegar
2 Tbl. olive oil
1/4 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
2 scallions, thinly sliced including green part
Into a large saute pan add bacon and cook until browned and crisp, remove to paper towels. Pour off most of the bacon fat and add potatoes cooking until they start to brown about 5 minutes. Add red peppers, stirring and cooking about 5 minutes. Add corn and cook to heat through. Place this mixture into a large bowl and stir in onion, scallions, parsley, cider vinegar, oil, red pepper and bacon. Season with salt and freshly ground black pepper.
Greek Spinach Pie
16 sheets phyllo dough
3 Tbl. butter, melted
4 garlic cloves, minced
3 scallions, chopped including green part
8 cups fresh spinach, rough chopped
1/4 cup fresh parsley, chopped
2 eggs, beaten
pinch of fresh nutmeg
1/2 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/4 cup goat cheese, crumbled
salt and freshly ground black pepper
Preheat oven to 350 degrees. Lay 8 sheets of phyllo over and 8-inch pie plate bushing each sheet with melted butter. Into a saute pan add drizzle of oil, add garlic, scallions and saute a few minutes, then add spinach/parsley and cook to wilt. Into a bowl combine ricotta and eggs, season with salt, pepper and nutmeg, stir in feta and goat cheese. Place spinach mixture into a colander and let drain slightly then pile onto phyllo dough, top with ricotta, egg and cheese mixture Layer 8 more sheets phyllo on top of greens and brush each sheet with melted butter. Crimp excess phyllo dough to form a crust. Bake 30 to 40 minutes.
Roasted Red Potatoes and Parmesan
25 small red new potatoes, rinsed in cold water
2 Tbl. olive oil
Kosher salt and freshly ground black pepper
1/2 tsp. garlic powder
2 tsp. fresh thyme, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped (garnish)
Preheat oven to 350 degrees. Place potatoes into a roasting pan and add remaining ingredients (except cheese) tossing to coat. Roast for about 40 minutes or until tender and browned. Remove from oven and sprinkle on cheese tossing to coat. Pour onto serving platter or bowl. Garnish with chopped parsley.
Naan Bread with Asparagus and Eggs
4 to 6 slices naan bread (homemade or store bought) but be sure it's fresh
olive oil
1 1/3 cup fresh ricotta
1/4 cup fresh Parmesan cheese, shredded
2 garlic cloves, finely minced
3 Tbl. fresh parsley, chopped
1 lb. fresh asparagus
4 to 6 eggs
Preheat oven to 400 degrees. Place Naan bread onto baking sheets and brush lightly with olive oil. Into a bowl combine ricotta, Parmesan, garlic, parsley, salt and pepper. Shave asparagus lengthwise into thin ribbons. Into a small bowl toss asparagus with a couple tsp. olive oil. Spread cheese mixture over Naan and evenly place asparagus ribbons on top of cheese. Bake for about 12 minutes until golden. Fry the eggs so yolks are runny or you can poach them. Place Naan bread onto platter and top each with an egg. Season again with salt and pepper. When you cut into the egg it will run like a river over the asparagus, mmmmm. Note; if desired you can also add thin slices of ham.
Stuffed Squash
2 lbs. acorn squash, rinsed in cold water
salt and freshly ground black pepper
pinch of cinnamon
pinch of cayenne
2 cup wild rice, cooked
1 (15 oz.) can black beans, drained and rinsed
1 shallot, finely chopped
3/4 cup Greek plain yogurt
1 chipotle pepper packed in adobo, finely minced
1/4 cup fresh cilantro, chopped
5 scallions, thinly sliced on diagonal including green part
Preheat oven to 450 degrees. Slice each squash in half and scoop out seeds. Brush each side of squash with some olive oil. Into a bowl combine salt, pepper, cayenne and cinnamon and sprinkle each cut side of squash with mixture. Place squash cut side up onto a large rimmed baking sheet and roast about 30 minutes. Into a bowl combine cooked rice, beans and shallot. Divide the stuffing evenly into each squash halve. Place back into oven and cook another 25 minutes. Into a bowl mix yogurt and minced chipotle with cilantro and scallions. Remove squash from oven and drizzle over some of the yogurt mixture. Place onto serving platter.
Snap Pea Salad
Vinaigrette
1 small shallot, minced
3 Tbl. fresh lemon juice
1 Tbl white wine vinegar
1/4 cup extra virgin olive oil
2 Tbl. fresh mint, chopped
1 tsp. Dijon
salt and freshly ground black pepper
2 tsp. honey or sugar
1 lb. fresh sugar snap peas, trimmed
10 oz. package frozen baby lima beans, thawed
1/4 cup fresh parsley, chopped
Vinaigrette; into a jar add ingredients and shake well to combine, taste and adjust flavorings. Into a pot of boiling water with a steamer basket add snap peas and lima beans cooking about 7 minutes. Refresh in an ice bath to stop cooking, drain and past dry with paper towels. Pour into a bowl and toss with vinaigrette. Stir in fresh parsley.
Refreshing Veggie Cabbage Spring Rolls
1/2 cup long grain white rice
salt
1 head Napa cabbage
1 large carrot, peeled and shredded
3 scallions, thinly sliced including green part
3 Tbl. fresh cilantro, rough chopped
1 Tbl. sesame oil
1/2 ts. fresh lime zest
2 tsp. fresh lime juice
salt and freshly ground black pepper
Dipping Sauce
3/4 cup sesame tahini
2 tsp. fresh ginger, minced
3 tsp. soy sauce
1 Tbl. honey
5 Tbl. fresh lemon juice
1 garlic clove, finely minced
1/2 cup warm water
1/4 cup fresh cilantro, chopped
pinch of cayenne
Rice; into a saucepan add 1 cup water to boil, add rice and reduce to simmer covered for about 20 minutes. Remove from heat and let stand covered for 5 minutes. Pour rice onto a plate to cool. Cabbage; heat up a pot of boiling salted water. Carefully remove cabbage leaves and make a cut through leaf at base trimming out some of the woody stem. Place 8 of the leaves into water to just wilt about 30 seconds. Then transfer to a ice bath full of ice and cold water to stop cooking. Remove leaves and place onto a clean kitchen towels to dry. Filling; finely chop remaining cabbage to equal about 2 cups. Place into a large bowl with carrot, scallions, cilantro, sesame oil, zest, juice, salt and pepper. Let this mixture rest for about 15 minutes, if you have any residual water in the filling squeeze it out. Lay a blanched cabbage leaf onto work surface with base toward you. Place about 1/4 cup of filling in center of leaf and 2 Tbl. rice on top of filling. Fold stem end and sides over filling and roll up tightly. Place onto serving dish seam side down. I also like to secure with a cocktail pick. Serve with sauce. Sauce; into a bowl whisk ingredients and whisk in enough water to make a medium textured sauce.
Veggie Herb Pancakes - great topped with poached eggs and hollandaise sauce
1 cup all purpose flour
1/2 tsp. baking soda
salt and freshly ground black pepper
1 pinch of cayenne
1 cup fresh cauliflower, finely chopped
1 cup fresh broccoli, finely chopped
3 Tbl. fresh parsley, chopped
2 scallions, sliced including green part
3/4 cup sharp cheddar cheese, shredded
1 egg
1 cup whole milk
4 poached eggs
Hollandaise sauce - optional
Tabasco, for garnish
Preheat oven to 200 degrees. Into a large mixing bowl whisk flour, baking soda, salt, pepper and cayenne. Into a bowl combine cauliflower, broccoli, scallions, parsley, cheese, eggs and milk mixing to combine. Pour vegetable mixture into dry ingredients and just mix to combine. Heat a large saute pan over medium high and add a good drizzle of olive oil. Scoop about 1/4 cup batter out and fry to golden brown on each side. Keep pancakes warm in over while cooking remaining cakes. Poach eggs and remove with slotted spoon to a paper towel to absorb excess moisture. Place about 2 pancakes onto each serving plate and top with an egg. Drizzle over hollandaise sauce. Note; you can add grilled sausage or ham to cakes before topping with egg.
Perfect Bean Salad with Fresh Herbs
2 (15 oz.) cans white beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
2 cups fresh harcoit verts
2 scallions, thinly sliced including green part
1/2 small red onion, thinly julienne
1/4 cup fresh parsley, chopped
Vinaigrette
2 Tbl. fresh lemon juice
1/4 cup vegetable oil
2 tsp. Dijon
2 tsp. honey
3 Tbl. red wine vinegar
1 Tbl. rice vinegar
pinch of red pepper flakes
salt and freshly ground black pepper
Into a pot of boiling salted water add harcoit verts and cook about 3 minutes, then drain and place into a ice bath to stop cooking, drain well again and pat dry with paper towels. Place into a bowl with the white beans, garbanzo beans, kidney beans, scallions, red onion and parsley. Into a jar with lid add vinaigrette ingredients and shake well. Taste and adjust flavorings. Pour over salad, toss, cover and refrigerate a couple of hours. To serve; place into a pretty serving bowl or onto a small serving platter line with Boston lettuce and pile it on.
Fingerling Potato Salad
2 lbs. yellow fingerling potatoes
salt and freshly ground black pepper
2 cups fresh haricot verts
1/2 cup fresh parsley, chopped
1 lb. thick apple smoked bacon, sliced
1 small red onion, thinly julienned
1/2 cup Feta cheese, large crumbles
Vinaigrette
1/4 cup red wine vinegar
1 shallot, finely minced
2 Tbl. honey
2 tsp. Dijon
2 tsp. fresh dill, chopped
1/4 tsp. red pepper flakes
salt and freshly ground black pepper
1/2 cup canola oil
Rinse potatoes and place into a large saucepan of boiling salted water. Cover and cook to fork tender. Rinse in cold water and then spread onto a clean kitchen towel to cool. When cool to handle slice potatoes lengthwise. Beans; into a saucepan of boiling salted water add beans and cook about 3 to 4 minutes, remove drain and refresh in an ice bath. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a large bowl add beans, potatoes, onion and toss with some of the vinaigrette. Cover and chill for a few hours. To serve; remove salad and toss in bacon, parsley and feta cheese. Pour onto a serving platter and garnish with a big sprig of fresh parsley.
Squash, Peppers and Tomato Gratin
1 medium sweet white onion, finely chopped
2 garlic cloves, thinly sliced
2 summer zucchini, sliced into 1/4-1/2 inch rounds
1 red pepper, pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 lb. ruby red tomatoes, cored and thick sliced (my favorite are beef steak tomatoes)
salt and freshly ground black pepper
1/4 cup fresh basil leaves, sliced
1/2 cup freshly grated Parmesan cheese, plus a little more for extra topping
1/2 cup Panko bread crumbs
Preheat oven to 375 degrees. Into a large saute pan add a good drizzle of olive oil and add onion cooking a few minutes, then add garlic and cook a few more minutes until tender. Add zucchini, peppers and season with salt and pepper. Spoon the mixture into a casserole dish and top with tomatoes, season again with salt and pepper. Add Parmesan cheese and top with Panko then drizzle with just a touch of olive oil. Add remaining sprinkle of Parmesan cheese and bake for about 25 minutes or until hot and cheese is lightly browned and bubbly.
Perfectly Pickled Cabbage
1 lb. white cabbage, rinsed in cold water and thinly sliced
1/2 red cabbage, rinsed in cold water and thinly sliced
3 stalks celery, thinly sliced including leafy part
2 bell peppers, seeded and chopped
1/2 red onion, grated
1/2 bunch fresh parsley, minced
1/2 cup cider vinegar
1/2 cup hot water
1/4 cup sugar
1 Tbl. mustard seed
1 Tbl. celery seed
Into a large bowl combine cabbages, celery, peppers, onions and parsley. Into a saucepan add remaining ingredients and over medium heat cook to melt the sugar stirring. Pour over veggies and stir to combine. Allow to sit at room temperature for 1/2 hour before refrigerating, be sure to cover when refrigerating.
Sweet Potato and Feta Salad
4 lbs. sweet potatoes, peeled and cut into 1-inch cubes
salt and freshly ground black pepper
1 cup feta cheese, crumbled
1/2 cup dried Turkish apricots, chopped
3 celery stalks, sliced
1/4 cup pine nuts, lightly toasted
4 scallions, sliced including green part
1/4 cup fresh parsley, chopped
Vinaigrette
1/4 cup white wine vinegar
1 Tbl. Dijon
2 tsp. honey
1/2 cup olive oil
salt and freshly ground black pepper
Preheat oven to 350 degrees. Onto a baking sheet add cubed potatoes and drizzle with some olive oil, salt and pepper, tossing to combine. Roast for about 30 minutes, then turn and roast for about another 25 minutes. Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Remove potatoes and let cool. When potatoes are cooled place into a bowl and drizzle with some dressing, tossing to combine. Add salt, pepper, pine nuts, scallions, celery, apricots, parsley and more dressing tossing to combine. Place onto serving platter or bowl.
Summer Corn Chowder
7 ears fresh corn-on-the-cob
5 pieces applewood bacon, sliced
1 large white onion, chopped
2 sprigs fresh thyme
Tabasco, to taste
4 cups chicken or vegetable stock (good quality)
4 Yukon Gold potatoes, peeled and medium to large dice
2 cups heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Additions if desired; poached chicken, steamed lobster pieces or cooked lump crab meat
With a sharp knife place corn over a clean kitchen towel and slice off. Into a large Dutch oven add bacon and cook to browned and crisp, remove to paper towels. Remove most of bacon fat and add about 1 Tbl. butter then add onions and cook to soften, add garlic and cook a few more minutes. Add stock, potatoes and thyme sprigs, bring to a boil and reduce to simmer covered and cook potatoes to tender. Remove thyme and stir in cream, corn, Tabasco, salt and pepper and cook an additional 12 minutes. If adding additions, add now. Add cooked bacon and parsley. To serve; place into bowls and garnish with basil.
Summer Taco Salad
1 large head romaine hearts, chopped
1 (15 oz.) can black beans, rinsed and drained
3 fresh ears corn-on-the-cob, cleaned and cut off cobs
1 cup jicama, peeled and thinly cut
1/2 red bell pepper, seeded and julienned
1/2 orange bell pepper, seeded and julienned
2 large ruby red tomatoes, chopped
4 scallions, sliced on diagonal including green part
1/2 cup fresh cilantro, rough chopped
2 large avocados, peeled, seeded and sliced (spritz with fresh lime juice)
1/2 cup pico de gallo (homemade)
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup black olives, sliced
1/2 cup pickled jalapenos, drained
Fresh corn tortillas, sliced and cooked to crisp
Cilantro Dressing
1/3 cup sour cream
1/4 cup buttermilk, not light
3 Tbl. fresh cilantro
1 Tbl. fresh chives, snipped
1 Tbl. fresh lime juice
2 garlic cloves, finely minced
1 tsp. chili powder
Onto a festive summer platter arrange chopped lettuce, top with beans, cilantro, corn, scallions, jicama, tomatoes, avocados, peppers, pico, cheese, olives and jalapenos. Dressing; into a bowl add dressing ingredients and whisk to combine, taste and adjust flavorings, pour over salad. Top with more pico and tortilla chips. Note; you can add shredded cooked pork, chicken or beef to this salad if desired.
Indian Garbanzo Bean and Cheese Casserole - we love this
1 large carrot, peeled and diced
3 celery stalks, diced
1 white onion, diced
salt and freshly ground black pepper
1 1/2 Tbl. tabil (Tunasian spice)
1 (15 oz.) can garbanzo beans, rinsed and drained
10 eggs
1/2 cup fresh parsley, chopped
2 oz. soft breadcrumbs
1/2 cup Gruyere cheese, grated
Garnish; fresh parsley chopped and extra virgin olive oil
Into a heavy bottomed oven-safe skillet heat 2 Tbl. olive oil and add carrots, celery, onion, salt and pepper sauteing until softened about 10 minutes. Stir in the tabil spice and saute about 1 minute. Add garbanzo beans stirring to combine and remove from heat. Allow to cool. Preheat oven to 350 degrees and add 2 Tbl. of olive oil to coat a 13x9 casserole pan. Into a large bowl whisk the eggs until frothy and stir in parsley, breadcrumbs, cheese and cooled veggie mixture. Pour into baking dish and bake about 45 minutes. Remove from oven and let rest about 15 minutes before serving. Cut into pieces and garnish with parsley and drizzle of olive oil.
Fresh Corn Fritters with Maple Syrup - mmmmm
2 large ears fresh corn
2 eggs
1/4 cup whole milk
1/4 cup all purpose flour
3 Tbl. yellow cornmeal
1 1/2 tsp. sugar
salt and freshly ground black pepper
2 1/2 tsp. baking powder
peanut oil for frying
Pure maple syrup for serving
With a sharp knife slice kernels over a large bowl and with the back of a knife scrap the milky juice from the cobs into the bowl. Whisk the eggs and milk into the corn to combine. Into another bowl combine flour, cornmeal, sugar, salt, pepper and baking powder. Pour into bowl with corn mixture and stir to form a thick batter. Into a deep sided heavy skillet pour about 3/4 inch of oil and heat to 375 degrees. When oil is hot drop tablespoonfuls of batter into oil and don't crowd them, (cook in batches). Cook about 3 minutes on each side until golden. Remove with a slotted spoon to paper towel lined plate and serve warm with maple syrup. I would make a double batch they go fast. Note: I have also chopped up cooked crisp bacon into batter and that tastes great.
Spicy Cauliflower - great served with homemade blue cheese dressing for dipping
1 large head cauliflower, cut into small florets
salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup hot buffalo wing sauce, warmed
3 Tbl. toasted breadcrumbs
3 celery stalks, thinly sliced on diagional
1/2 cup blue cheese, large crumbles (good quality)
Preheat oven to 500 degrees. Place a baking sheet into oven for 10 minutes. Place the cauliflowers into a bowl and toss with olive oil, salt and pepper. Remove hot pan from oven with oven mitts and carefully place cauliflowers onto pan. Back into oven to roast for 15 minutes. Stir cauliflowers and roast an additional 10 minutes until nicely browned. Remove from oven. Place the cauliflowers into a large bowl with buffalo sauce and stir to combine. Stir in celery and pour onto serving platter. Garnish with breadcrumbs and blue cheese. Serve immediately.
Carrot Raisin Salad - one of my favorites
4 large carrots, peeled and shredded
1 large tart crisp apple, peeled, seeded and shredded
1/2 cup jicama, peeled and shredded
1 cup golden raisins
3 celery stalks, thinly sliced including leafy green part
1/2 cup pecans, rough chopped and lightly toasted
Dressing
1 Tbl. fresh lemon juice
1 Tbl. fresh orange juice
1 Tbl. white balsamic vinegar
1/2 cup mayonnaise
2 Tbl. sour cream
2 Tbl. honey
salt and freshly ground black pepper
Into a bowl add carrots, celery, apple, jicama and raisins. Into a bowl combine dressing ingredients, mix and taste adjust flavorings. Pour over salad and mix to combine, cover and refrigerate. When ready to serve mix in nuts.
Summer Garden Salad
Salad
12 stalks fresh asparagus, chopped (remove tough ends and discard)
1 cup fresh baby arugula
1 cup red radishes, thinly sliced
1/2 small red onion, julienned
1 large avocado, peeled, seeded and chopped
1/2 cup green peas
2 cups frisee
1/2 cup walnuts, lightly toasted
1 cup fresh strawberries, hulled and sliced
3 kiwi, peeled and sliced
Frico
2 cups freshly grated Parmesan cheese
Dressing
1/4 cup canola oil
1/2 cup fresh lime juice
3 Tbl. honey
3 Tbl. mayonnaise
1 Tbl. white wine vinegar
salt and freshly ground black pepper
1 Tbl. poppy seeds
Frico; preheat oven to 375 degrees and onto large baking sheets lined with parchment paper, add about 1/4 cup of cheese into a circle shape, taping down just a little and spacing about 4-inches apart. Bake for about 8 to 10 minutes then remove to cool on wire racks. When frico are cooled remove with a spatula to cooling rack. Place asparagus into a steamer basket and steam for just a couple of minutes, remove and let cool. Into a large bowl add remaining salad ingredients and add asparagus. Dressing; into a jar with lid add add ingredients except poppy seeds and shake well to combine, taste and adjust flavorings and stir in poppy seeds. Pour some of the dressing over salad and toss to combine, pile salad onto serving platter and drizzle with more dressing, top with frico.
And Finally one of my Favorites; Indian Strawberry Chutney - great on toasted baguette slices, baked brie, on sandwiches, on grilled meats of fish, etc.
3 cups fresh strawberries, hulled and chopped
2 Tbl. cider vinegar
1/2 white onion, finely chopped
1 tsp. fresh ginger, grated
3 Tbl. golden raisins
2 garlic cloves, peeled and slightly crushed
1 cinnamon stick
4 cardamon pods
1/4 tsp. Madras curry
pinch of allspice
pinch of chili powder
pinch of salt
Place all ingredients except salt into a nonreactive saucepan and bring to a boil. Simmer for about 30 minutes, stirring occasionally until chutney softens and slightly thickens. Take pan off heat and remove cinnamon stick and garlic. Add salt, stir and let sit 20 minutes to cool. Serve immediately or place in a glass covered container in refrigerator and it will continue to thicken as it cools.
Bon Appetit
"And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food. And to every beast of the earth and to every bird of the heavens and to everything that creeps on the earth, everything that has the breath of life, I have given every green plant for food.” And it was so. -"Genesis 1:29-30
“And you, take wheat and barley, beans and lentils, millet and emmer, and put them into a single vessel and make your bread from them. During the number of days that you lie on your side, 390 days, you shall eat it." Ezekiel 4:9
"Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything." - Genesis 9:3
"Better a small serving of vegetables with love than a fattened calf with hatred." - Proverbs 15:17
"For the land, into which you are entering to possess it, is not like the land of Egypt from which you came, where you used to sow your seed and water it with your foot like a vegetable garden. "But the land into which you are about to cross to possess it, a land of hills and valleys, drinks water from the rain of heaven" - Deuteronomy 11:10-11
"We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic." Numbers 11:5
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