-Recipes-
If you have any recipes you would like to share please e-mail us and we will be happy to post them for the others to try out.Please remember that these recipes have come from cookbooks, blogs, websites, e-mails...
I have no idea where most of these originated so please be cautious in reprinting these recipes.
Glazed Baby Turnips and Carrots
1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
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Skillet Turnips and Potatoes with Bacon
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh parsley
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
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Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.
2 Tablespoons butter
1 Tablespoon olive oil
1 pound of turnips peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice, arborio if you have it
salt and pepper
Garnish: minced parsley and 3 to 4 ounces parmesan cheese cup fresh grated parmesan cheese.
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.
Ladle into bowls and pass the extra Parmesan separately.
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Turnip French Fries
Chop the turnip into french-fry strips and (if you wish) lightly coat with oil.
Place on a flat baking sheet and sprinkle with sea salt.
Bake at 180-190 C for 20 minutes.
Try some different seasonings.....: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.
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Creamy Cabbage
4 cups Shredded cabbage
1/2 cup Diced bacon
1 tbl Flour
1/2 tsp Salt
1/4 tsp Paprika
1/8 tsp Pepper
1 cup Milk
1 cup Soft bread crumbs
Preheat oven to 400°.
Boil cabbage 7 minutes; drain and place in a 1 quart casserole.. Fry bacon; remove and drain all but 2 tablespoons drippings. Stir in flour, salt and paprika; add milk slowly and cook until thickened. Pour sauce over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes.
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Cabbage & Noodles
An old recipe from Hungary
One large green cabbage
One pound (dry) wide egg noodles
1/2 to one full stick (pound) of butter
Spices to taste (dill seed and caraway are good)
Salt and black pepper to taste
Boil the cabbage in water (you can cut it into manageable pieces first if you prefer) until it is so soft it mashes/flakes with a fork. This can take some time, over an hour. Boil the egg noodles in water (add a bit of salt and cooking oil) until they are done. Slightly underdone is best.
Time this so the cabbage is done at the same time or before the noodles.
Remove the cabbage from the water and drain to let the bulk of the water go. Put the cabbage back in the empty pot or a large bowl. Cut it into tiny pieces. Use any implement you want, but if a fork isn't doing the trick, the cabbage is undercooked. When the cabbage is all in tiny little pieces, add the butter, spices, salt and pepper. Go easy on the spices, they will intensify later. Mix. Add the drained noodles and mix. Try to keep the noodles intact.
Okay, what you have now is a rather boring buttered cabbage pasta thing. You are wondering why the heck I recommended it to you. Well don't eat it, stick it in the fridge. The next day you have this weird cabbage stuff with a bit of flavor to it. You can eat a little, but don't write me to say it's only so-so. Stick it back in the fridge.
Now it's the third day. It's yummy. Heat it up on the stove (each day you have some- you can heat the whole potful). If there are any leftovers, stick them back in the fridge. Fourth day...heaven.
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Blue Cheese-Walnut Green Beans
Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken. 1 pound green beans, trimmed
1/4 cup water
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup crumbled blue cheese
1/3 cup toasted chopped walnuts (see Tips & Techniques)
Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover, and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
Add oil, salt, and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.
Tips & Techniques
To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
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Sautéed Green Beans and Cherry Tomatoes
Here's a simple sauté that is well suited for a special meal and versatile enough for your everyday repertoire. 2 teaspoons extra-virgin olive oil, divided
1 pound green beans, trimmed
1/2 cup water
2 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
1 tablespoons balsamic vinegar
Salt & freshly ground pepper, to taste
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.
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Braised Green Beans and Summer Vegetables
1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon (1 teaspoon dried) finely chopped fresh oregano
1/2 cup white wine or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese
Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover, and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
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Green Beans with Bacon and Hazelnuts
1 teaspoon oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts (see Tips & Techniques)
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts, and salt.
Tips & Techniques
Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
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Skillet Turnips and Potatoes with Bacon
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh parsley
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
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Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.
2 Tablespoons butter
1 Tablespoon olive oil
1 pound of turnips peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice, arborio if you have it
salt and pepper
Garnish: minced parsley and 3 to 4 ounces parmesan cheese cup fresh grated parmesan cheese.
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.
Ladle into bowls and pass the extra Parmesan separately.
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Turnip French Fries
Chop the turnip into french-fry strips and (if you wish) lightly coat with oil.
Place on a flat baking sheet and sprinkle with sea salt.
Bake at 180-190 C for 20 minutes.
Try some different seasonings.....: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.
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Creamy Cabbage
4 cups Shredded cabbage
1/2 cup Diced bacon
1 tbl Flour
1/2 tsp Salt
1/4 tsp Paprika
1/8 tsp Pepper
1 cup Milk
1 cup Soft bread crumbs
Preheat oven to 400°.
Boil cabbage 7 minutes; drain and place in a 1 quart casserole.. Fry bacon; remove and drain all but 2 tablespoons drippings. Stir in flour, salt and paprika; add milk slowly and cook until thickened. Pour sauce over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes.
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Cabbage & Noodles
An old recipe from Hungary
One large green cabbage
One pound (dry) wide egg noodles
1/2 to one full stick (pound) of butter
Spices to taste (dill seed and caraway are good)
Salt and black pepper to taste
Boil the cabbage in water (you can cut it into manageable pieces first if you prefer) until it is so soft it mashes/flakes with a fork. This can take some time, over an hour. Boil the egg noodles in water (add a bit of salt and cooking oil) until they are done. Slightly underdone is best.
Time this so the cabbage is done at the same time or before the noodles.
Remove the cabbage from the water and drain to let the bulk of the water go. Put the cabbage back in the empty pot or a large bowl. Cut it into tiny pieces. Use any implement you want, but if a fork isn't doing the trick, the cabbage is undercooked. When the cabbage is all in tiny little pieces, add the butter, spices, salt and pepper. Go easy on the spices, they will intensify later. Mix. Add the drained noodles and mix. Try to keep the noodles intact.
Okay, what you have now is a rather boring buttered cabbage pasta thing. You are wondering why the heck I recommended it to you. Well don't eat it, stick it in the fridge. The next day you have this weird cabbage stuff with a bit of flavor to it. You can eat a little, but don't write me to say it's only so-so. Stick it back in the fridge.
Now it's the third day. It's yummy. Heat it up on the stove (each day you have some- you can heat the whole potful). If there are any leftovers, stick them back in the fridge. Fourth day...heaven.
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Blue Cheese-Walnut Green Beans
Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken. 1 pound green beans, trimmed
1/4 cup water
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup crumbled blue cheese
1/3 cup toasted chopped walnuts (see Tips & Techniques)
Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover, and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
Add oil, salt, and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.
Tips & Techniques
To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
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Sautéed Green Beans and Cherry Tomatoes
Here's a simple sauté that is well suited for a special meal and versatile enough for your everyday repertoire. 2 teaspoons extra-virgin olive oil, divided
1 pound green beans, trimmed
1/2 cup water
2 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
1 tablespoons balsamic vinegar
Salt & freshly ground pepper, to taste
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.
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Braised Green Beans and Summer Vegetables
1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon (1 teaspoon dried) finely chopped fresh oregano
1/2 cup white wine or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese
Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover, and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
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Green Beans with Bacon and Hazelnuts
1 teaspoon oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts (see Tips & Techniques)
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts, and salt.
Tips & Techniques
Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.
Chicken with Tomatillo and Cilantro Sauce
1 pound tomatillos, husked
3 serrano chiles, stemmed
2 whole skinless chicken breasts (about 2 1/2 pounds), halved
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1 teaspoon salt, plus extra for sprinkling
Move broiler rack into position closest to flame. Set broiler to medium.
Place tomatillos and chiles on a rimmed baking sheet; broil until soft and
blackened in spots, about 5 minutes. Turn; broil other side 5 minutes.
Remove from broiler and transfer to a food processor; blend. Increase broiler
heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil
chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat
oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally,
until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered,
2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken
in sauce. Simmer, covered, until meat is cooked through, about 20 minutes.
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Charred Tomatillo Guacamole
6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large avocados (1 lb total)
Preheat broiler. Broil tomatillos in a flameproof shallow baking pan
about 4 inches from heat until tops are charred, 7 to 10 minutes.
Turn tomatillos over with tongs and broil until charred, about 5 minutes
more. Combine onion, chiles, cilantro, salt, and pepper in a large bowl.
Add tomatillos 2 at a time, mashing with a fork or pestle to form a
coarse paste. Pit and peel avocados. Add avocados to mixture
and continue mashing until incorporated but still chunky.
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Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large potatoes, cut into 6 pieces
4 tablespoons butter, melted
As soon as you get the chicken home, salt it inside and out, wrap it and
keep it in the refrigerator for up to 2 days. First preheat the oven to 425.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper
the inside of the chicken and stuff the cavity with the garlic and lemon.
Place it in a roasting pan. Scatter the onion slices, carrots and potatoes
around the chicken. Brush the outside of the chicken with the butter and
sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the
juices run clear when you cut between a leg and thigh. Remove the chicken
to a platter and cover with foil. Place the vegetables back in the oven
and continue cooking for an additional 15 minutes.
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Raw Tomatillo Salsa
Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste
Wash the tomatillos well with warm water to remove the naturally
sticky coating, which is bitter. Cut them into quarters. Pulse the tomatillos
in a food processor with the remaining ingredients until a slightly chunky
texture is achieved. Taste for salt and serve as soon as possible to enjoy
maximum bite and crunch.
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Tomatillo Salsa
Yield: Makes about 2 cups
1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime juice
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon
salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a
bowl and cool to room temperature, then stir in cilantro, lime juice,
and salt to taste.
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Tomato and Tomatillo Gazpacho
1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro
Puree tomatillos, half of tomatoes, and half of onion with chile, garlic,
vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold,
at least 1 hour and up to 4 hours.
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Bruschetta di Melitsanosalata
Here's an Italian style way to eat a summery Greek salad or dip: Bruschetta, of course is a snack of grilled Italian bread topped with something yummy. In this case it's melitsano(eggplant)salata(salad).
This Greek eggplant salad is the best I know if. I’m not a fan of the Italian sweet and sour eggplant caponata, but this Greek dish really has me. Try it on some grilled Italian bread. Yum!
1 medium-sized eggplant
1 small roma tomato, minced
½ cup minced red or yellow onion, soaked in cold water then drained**
1 clove garlic, mashed
2 tbsp chopped walnuts
1 tbsp red wine vinegar
3 tbsp olive oil
1 tbsp chopped parsley
**I think dishes with raw onion taste better if the onion is soaked in cold water and drained first. The bright, zingy onion flavor remains but the overpowering, sometimes acrid taste is washed away before it ever gets the chance to ruin your dish.
Pre-heat your oven to 350F. Leave the eggplant stem attached but pull the excess leafy-green cap off so that all of the eggplant skin is exposed. Prick the skin in several places with a knife so that steam can escape without the eggplant exploding in the oven. Place the eggplant on a cookie sheet and put in the oven for about 1 hour. Cook until the eggplant is uniformly soft and the skin has turned from purple to brown. Remove from oven. Let cool slightly. As soon as you can handle it, slice the eggplant in half longways. Scoop out all the meat with a large spoon, chop roughly, salt and place in a large mesh strainer over a recipient. Cover the eggplant with a plate and weigh it down. I use a full glass of water on top of the plate as a weight. Let stand for at least another hour until the eggplant has let go of a lot of it’s juices. Meanwhile chop, mince and mash the other ingredients. When the eggplant is ready, add everything together in a serving bowl. It tastes best after macerating together for at least an hour or 2. Serve at room temperature or chilled.
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Horta
Wilted Field Greens With Lemon and Olive Oil
The basic recipe for cooking these greens goes like this:
2 pounds of cleaned but not chopped dark greens
1/2 lemon
2 tbsp the best extra virgin olive oil you can find*
1 tbsp salt plus salt to taste
Bring pot of water to the boil
Add the greens in bunches.
Cover the pot and bring back to the boil.
Boil until tender (3-4 minutes )
Drain and serve hot or room temperature with salt, extra virgin olive oil and a squeeze of lemon.
*This is a great chance to appreciate the flavor of great extra virgin olive oil as you just drizzle it on at the end and never let it touch heat!
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Pasta alla Norma
Dinner for a hungry 2 or primo piatto for 4:
1 medium-sized eggplant
1 tbsp salt
5 tbsps olive oil, total
2 med. garlic cloves chopped fine
1/4 tsp red pepper flakes
1 tsp oregan dried, of course
1 lb fresh or canned roma tomatoes, diced
1/2 pound (250 grams) spaghetti
5-7 medium fresh basil leaves
1/2 cup crumbled ricotta salata (a dry, pressed version of fresh ricotta, similar to feta (but drier) in texture.
First cut the eggplant into a 1/2 inch dice and place in a collander, sprinkled with salt. Let stand for 1 hour. Meanwhile, prep all the other ingredients.
Place 2 tbsps oil in a large frying pan. Sautee the garlic for less than a minute until it turns blonde, no darker. Add tomatoes, oregano and red pepper flakes and simmer until the tomatoes break down into a chunky sauce, about 15 minutes. At this point take them off the heat.
Put the remaining 3 tbsps of oil in another frying pan and add the drained and towel-dried eggplant pieces. Fry them on all sides, about 7-8 minutes. Transfer eggplant to the tomato sauce.
Boil the spaghetti according to package directions and add it to the sauce once it's al dente. Flip the pan a few times to distribute the sauce onto all the spaghetti, sprinkle on the basil and ricotta salata and serve piping hot. Enjoy!
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Torta di Zucchini e Ricotta
Ingredients:
2 lbs zucchini, diced very fine
1 onion diced, very fine
2 tbsp olive oil
salt and pepper to taste
3 tbsp pesto sauce*
250 grams (about 8 ozs) of whole milk ricotta cheese
1 package of puff pastry
Heat the oil over medium and add the onion. Sautee until translucent then add the zucchini. Cook until it has rendered it's juices and they have evaporated. Take off the heat and cool. Mix in the pesto (or herbs) and ricotta. Taste and correct for salt and pepper. The end product will be tastier if you do this ahead of time and bake the next day.
Line a pie tin with the puff pastry, dock and add the filling. Bake in a 350F pre-heated oven until the crust is browned and the filling is set.
*You can vary the herbs you put into this dish
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The Best Tiramisù
I often find Tiramisù to be too overwhelming, too heavy too sweet, too alcoholic. My version has just the right balance of flavors to leave you satisfied, not overfull at the end of a meal. The combination of the great creaminess of mascarpone and the salty creaminess of cream cheese give this dish a pleasant roundness of flavor. I also much prefer a small amount of sharp liquor like rum or grappa for this dish rather than a large amount of sweet marsala or Kahlua. Most of the sweetness in this dessert comes from the ladyfinger cookies themselves. Here are the ingredients:
3 very fresh eggs, separated
8 ozs mascarpone cheese
8 ozs cream cheese
1 tbsp powdered sugar
1 tsp granulated sugar
¾ cup espresso, cold
2 tbsp rum or grappa
18 ladyfinger cookies
pure cocoa powder to sprinkle on top
Whip the egg whites until they reach the hard peak stage (when you pull out the beaters, the egg whites make a peak that stays straight up and doesn’t fall over). In a separate bowl, mix the mascarpone, cream cheese, egg yolks and powdered sugar to form a smooth cream. Add the whipped egg whites and fold them in until the mixture is smooth and uniform. Spread 1/3 of the mixture on the bottom of a 9x13 shallow baking dish. (At least that’s what I use. This will NOT be cooked so you can put the Tiramisù in any kind of container, even plastic) Dip the ladyfingers one by one in the coffee mixture then nestle them into the cream on their sides making sure to leave very little room between cookies. Also, be careful to dip the ladyfingers very quickly, do not let them sit in the coffee mixture or the dish will end up soggy. You want only the outside of the cookie to be saturated at first, the interior will slowly soften in the refrigerator as the dish sets. Continue until you have used up all 18 ladyfingers or have filled the bottom of the dish completely. On my 9x13 baking dish, I fit exactly 18 cookies set on their sides. Toward the end of the process, many must be broken before dipping to fit into the spaces available. Once you have filled the dish with one layer of ladyfingers, add the rest of the cream mixture and let it nestle in between the cookies. Even out the top with a spatula, cover and refrigerate (ideally) overnight or at least 4 hours. Before serving sprinkle the cocoa through a mesh strainer onto the top of the Tiramisù (some of the brown coffee may have stained the white cream and the cocoa provides great camouflage, not only great flavor).
1 pound tomatillos, husked
3 serrano chiles, stemmed
2 whole skinless chicken breasts (about 2 1/2 pounds), halved
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1 teaspoon salt, plus extra for sprinkling
Move broiler rack into position closest to flame. Set broiler to medium.
Place tomatillos and chiles on a rimmed baking sheet; broil until soft and
blackened in spots, about 5 minutes. Turn; broil other side 5 minutes.
Remove from broiler and transfer to a food processor; blend. Increase broiler
heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil
chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat
oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally,
until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered,
2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken
in sauce. Simmer, covered, until meat is cooked through, about 20 minutes.
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Charred Tomatillo Guacamole
6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large avocados (1 lb total)
Preheat broiler. Broil tomatillos in a flameproof shallow baking pan
about 4 inches from heat until tops are charred, 7 to 10 minutes.
Turn tomatillos over with tongs and broil until charred, about 5 minutes
more. Combine onion, chiles, cilantro, salt, and pepper in a large bowl.
Add tomatillos 2 at a time, mashing with a fork or pestle to form a
coarse paste. Pit and peel avocados. Add avocados to mixture
and continue mashing until incorporated but still chunky.
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Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large potatoes, cut into 6 pieces
4 tablespoons butter, melted
As soon as you get the chicken home, salt it inside and out, wrap it and
keep it in the refrigerator for up to 2 days. First preheat the oven to 425.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper
the inside of the chicken and stuff the cavity with the garlic and lemon.
Place it in a roasting pan. Scatter the onion slices, carrots and potatoes
around the chicken. Brush the outside of the chicken with the butter and
sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the
juices run clear when you cut between a leg and thigh. Remove the chicken
to a platter and cover with foil. Place the vegetables back in the oven
and continue cooking for an additional 15 minutes.
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Raw Tomatillo Salsa
Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste
Wash the tomatillos well with warm water to remove the naturally
sticky coating, which is bitter. Cut them into quarters. Pulse the tomatillos
in a food processor with the remaining ingredients until a slightly chunky
texture is achieved. Taste for salt and serve as soon as possible to enjoy
maximum bite and crunch.
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Tomatillo Salsa
Yield: Makes about 2 cups
1 pound fresh tomatillos, husked, rinsed, and quartered
1 fresh serrano chile, seeded and chopped
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime juice
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon
salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a
bowl and cool to room temperature, then stir in cilantro, lime juice,
and salt to taste.
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Tomato and Tomatillo Gazpacho
1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro
Puree tomatillos, half of tomatoes, and half of onion with chile, garlic,
vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold,
at least 1 hour and up to 4 hours.
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Bruschetta di Melitsanosalata
Here's an Italian style way to eat a summery Greek salad or dip: Bruschetta, of course is a snack of grilled Italian bread topped with something yummy. In this case it's melitsano(eggplant)salata(salad).
This Greek eggplant salad is the best I know if. I’m not a fan of the Italian sweet and sour eggplant caponata, but this Greek dish really has me. Try it on some grilled Italian bread. Yum!
1 medium-sized eggplant
1 small roma tomato, minced
½ cup minced red or yellow onion, soaked in cold water then drained**
1 clove garlic, mashed
2 tbsp chopped walnuts
1 tbsp red wine vinegar
3 tbsp olive oil
1 tbsp chopped parsley
**I think dishes with raw onion taste better if the onion is soaked in cold water and drained first. The bright, zingy onion flavor remains but the overpowering, sometimes acrid taste is washed away before it ever gets the chance to ruin your dish.
Pre-heat your oven to 350F. Leave the eggplant stem attached but pull the excess leafy-green cap off so that all of the eggplant skin is exposed. Prick the skin in several places with a knife so that steam can escape without the eggplant exploding in the oven. Place the eggplant on a cookie sheet and put in the oven for about 1 hour. Cook until the eggplant is uniformly soft and the skin has turned from purple to brown. Remove from oven. Let cool slightly. As soon as you can handle it, slice the eggplant in half longways. Scoop out all the meat with a large spoon, chop roughly, salt and place in a large mesh strainer over a recipient. Cover the eggplant with a plate and weigh it down. I use a full glass of water on top of the plate as a weight. Let stand for at least another hour until the eggplant has let go of a lot of it’s juices. Meanwhile chop, mince and mash the other ingredients. When the eggplant is ready, add everything together in a serving bowl. It tastes best after macerating together for at least an hour or 2. Serve at room temperature or chilled.
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Horta
Wilted Field Greens With Lemon and Olive Oil
The basic recipe for cooking these greens goes like this:
2 pounds of cleaned but not chopped dark greens
1/2 lemon
2 tbsp the best extra virgin olive oil you can find*
1 tbsp salt plus salt to taste
Bring pot of water to the boil
Add the greens in bunches.
Cover the pot and bring back to the boil.
Boil until tender (3-4 minutes )
Drain and serve hot or room temperature with salt, extra virgin olive oil and a squeeze of lemon.
*This is a great chance to appreciate the flavor of great extra virgin olive oil as you just drizzle it on at the end and never let it touch heat!
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Pasta alla Norma
Dinner for a hungry 2 or primo piatto for 4:
1 medium-sized eggplant
1 tbsp salt
5 tbsps olive oil, total
2 med. garlic cloves chopped fine
1/4 tsp red pepper flakes
1 tsp oregan dried, of course
1 lb fresh or canned roma tomatoes, diced
1/2 pound (250 grams) spaghetti
5-7 medium fresh basil leaves
1/2 cup crumbled ricotta salata (a dry, pressed version of fresh ricotta, similar to feta (but drier) in texture.
First cut the eggplant into a 1/2 inch dice and place in a collander, sprinkled with salt. Let stand for 1 hour. Meanwhile, prep all the other ingredients.
Place 2 tbsps oil in a large frying pan. Sautee the garlic for less than a minute until it turns blonde, no darker. Add tomatoes, oregano and red pepper flakes and simmer until the tomatoes break down into a chunky sauce, about 15 minutes. At this point take them off the heat.
Put the remaining 3 tbsps of oil in another frying pan and add the drained and towel-dried eggplant pieces. Fry them on all sides, about 7-8 minutes. Transfer eggplant to the tomato sauce.
Boil the spaghetti according to package directions and add it to the sauce once it's al dente. Flip the pan a few times to distribute the sauce onto all the spaghetti, sprinkle on the basil and ricotta salata and serve piping hot. Enjoy!
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Torta di Zucchini e Ricotta
Ingredients:
2 lbs zucchini, diced very fine
1 onion diced, very fine
2 tbsp olive oil
salt and pepper to taste
3 tbsp pesto sauce*
250 grams (about 8 ozs) of whole milk ricotta cheese
1 package of puff pastry
Heat the oil over medium and add the onion. Sautee until translucent then add the zucchini. Cook until it has rendered it's juices and they have evaporated. Take off the heat and cool. Mix in the pesto (or herbs) and ricotta. Taste and correct for salt and pepper. The end product will be tastier if you do this ahead of time and bake the next day.
Line a pie tin with the puff pastry, dock and add the filling. Bake in a 350F pre-heated oven until the crust is browned and the filling is set.
*You can vary the herbs you put into this dish
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The Best Tiramisù
I often find Tiramisù to be too overwhelming, too heavy too sweet, too alcoholic. My version has just the right balance of flavors to leave you satisfied, not overfull at the end of a meal. The combination of the great creaminess of mascarpone and the salty creaminess of cream cheese give this dish a pleasant roundness of flavor. I also much prefer a small amount of sharp liquor like rum or grappa for this dish rather than a large amount of sweet marsala or Kahlua. Most of the sweetness in this dessert comes from the ladyfinger cookies themselves. Here are the ingredients:
3 very fresh eggs, separated
8 ozs mascarpone cheese
8 ozs cream cheese
1 tbsp powdered sugar
1 tsp granulated sugar
¾ cup espresso, cold
2 tbsp rum or grappa
18 ladyfinger cookies
pure cocoa powder to sprinkle on top
Whip the egg whites until they reach the hard peak stage (when you pull out the beaters, the egg whites make a peak that stays straight up and doesn’t fall over). In a separate bowl, mix the mascarpone, cream cheese, egg yolks and powdered sugar to form a smooth cream. Add the whipped egg whites and fold them in until the mixture is smooth and uniform. Spread 1/3 of the mixture on the bottom of a 9x13 shallow baking dish. (At least that’s what I use. This will NOT be cooked so you can put the Tiramisù in any kind of container, even plastic) Dip the ladyfingers one by one in the coffee mixture then nestle them into the cream on their sides making sure to leave very little room between cookies. Also, be careful to dip the ladyfingers very quickly, do not let them sit in the coffee mixture or the dish will end up soggy. You want only the outside of the cookie to be saturated at first, the interior will slowly soften in the refrigerator as the dish sets. Continue until you have used up all 18 ladyfingers or have filled the bottom of the dish completely. On my 9x13 baking dish, I fit exactly 18 cookies set on their sides. Toward the end of the process, many must be broken before dipping to fit into the spaces available. Once you have filled the dish with one layer of ladyfingers, add the rest of the cream mixture and let it nestle in between the cookies. Even out the top with a spatula, cover and refrigerate (ideally) overnight or at least 4 hours. Before serving sprinkle the cocoa through a mesh strainer onto the top of the Tiramisù (some of the brown coffee may have stained the white cream and the cocoa provides great camouflage, not only great flavor).
Zucchini Thin Peels
In a bowl mix:
lime juice
olive oil
freshly grated parmesan cheese
lemon / pepper seasoning
salt
--let mixture sit for one hour
--Use a veggie peeler to slice yellow and/or green zucchini into long thin strips
--Coat strips with mixture and let sit in fridge for an additional hour
--Serve chilled
** if pressed for time just mix everything together and refrigerate for as long as you can up to one hour
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In a bowl mix:
lime juice
olive oil
freshly grated parmesan cheese
lemon / pepper seasoning
salt
--let mixture sit for one hour
--Use a veggie peeler to slice yellow and/or green zucchini into long thin strips
--Coat strips with mixture and let sit in fridge for an additional hour
--Serve chilled
** if pressed for time just mix everything together and refrigerate for as long as you can up to one hour
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Arugula, Potato, Chive and Green Onion Soup
SERVES 4 to 6
• 1 tablespoon olive oil
• 2 cups sliced green onions
• 1⁄2 teaspoon salt, or to taste
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• about 4 cups Yukon Gold potatoes, coarsely chopped
• 4 cups chicken broth
• 4 ounces arugula leaves, chopped (about 2 cups loosely packed)
(radish greens can be substituted here as well)
• 1⁄4 cup minced fresh chives
• Sour cream or yogurt (optional)
1. In a large pot, heat oil and sauté onions for 5 minutes or until softened. Add salt, pepper, potatoes and chicken broth.
2. Bring to a boil, then simmer, covered, for 20 minutes or until potatoes are tender.
3. Place half or all of the potato-onion mixture—depending on whether you like your soup to be slightly chunky or fully smooth—and puree in a blender, food processor or with a hand mixer until smooth.
4. Add the puree, arugula and chives to the pot and simmer, stirring constantly, for 2 to 3 minutes.
5. Ladle into individual soup bowls and serve with a dollop of sour cream or yogurt, if desired.
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Potato-Vegetable Soup
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3-4 carrots, chopped
2 celery sticks, chopped
(Add any additional vegetables you have on hand: broccoli, mushrooms, cauliflower, parsnips, etc…)
4 cups peeled and coarsely chopped Yukon gold potatoes
2 all-natural chicken breasts diced and pre-cooked
4 cups chicken broth
2 cups beer
1. Heat olive oil and add onion, garlic, carrots, celery and anything else you find in your fridge and sauté 5 minutes. Cook, covered for 10 minutes. Add 3-4 cups chicken broth and potatoes; cover and simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and chicken and cook until heated through. If using, add 1 cup of shredded Gruyere or cheddar cheese (or both) until melted through.
Enjoy!
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Zucchini Gratin
Serves:6 servings
Ingredients
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Zucchini Feta Pancakes
(from the Moosewood Cookbook by Mollie Katzen)
about 4 servings
2) In a medium-sized bowl, combine zucchini, egg yolks (or not), feta, onions, seasonings, and flour. Mix well.
3) Fold the egg whites into the zucchini mixture.
4) Heat the oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.
5) Serve immediately, topped with sour cream or yogurt.
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Jen’s Now Slightly Less Secret Beer Batter Recipe
This recipe doesn’t have any volume amounts so I am going to guess at the proportions for you. I tend to cook by sight so if something is off with these measurements just add more flour or beer and everything should work out. I would suggest reading through the steps before you start.
Slice assorted veggies into similar sizes. Zucchini, onions, beans, squash, carrots… work well.
In a bowl mix
2 ½ cups of flour
1 tbl. Baking powder
a dash of salt and pepper
In another bowl mix
3-5 eggs
And ½+ of a beer of your choosing
· Mix bowl 1 and bowl 2 together. The consistency should coat a piece of sliced vegetable well. If it is too runny add more flour. If it is too thick add more eggs or beer.
· Cut veggies thinly (around ¼ in or less)
· Dredge veggies in a new bowl of flour (Just a bowl with flour in it to make the batter stick to the veggies)
· Dip floured veggies into the beer batter
· Have hot oil ready and waiting
· Fry quickly on both sides
· Sprinkle with salt and pepper
· Serve hot
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SERVES 4 to 6
• 1 tablespoon olive oil
• 2 cups sliced green onions
• 1⁄2 teaspoon salt, or to taste
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• about 4 cups Yukon Gold potatoes, coarsely chopped
• 4 cups chicken broth
• 4 ounces arugula leaves, chopped (about 2 cups loosely packed)
(radish greens can be substituted here as well)
• 1⁄4 cup minced fresh chives
• Sour cream or yogurt (optional)
1. In a large pot, heat oil and sauté onions for 5 minutes or until softened. Add salt, pepper, potatoes and chicken broth.
2. Bring to a boil, then simmer, covered, for 20 minutes or until potatoes are tender.
3. Place half or all of the potato-onion mixture—depending on whether you like your soup to be slightly chunky or fully smooth—and puree in a blender, food processor or with a hand mixer until smooth.
4. Add the puree, arugula and chives to the pot and simmer, stirring constantly, for 2 to 3 minutes.
5. Ladle into individual soup bowls and serve with a dollop of sour cream or yogurt, if desired.
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Potato-Vegetable Soup
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3-4 carrots, chopped
2 celery sticks, chopped
(Add any additional vegetables you have on hand: broccoli, mushrooms, cauliflower, parsnips, etc…)
4 cups peeled and coarsely chopped Yukon gold potatoes
2 all-natural chicken breasts diced and pre-cooked
4 cups chicken broth
2 cups beer
1. Heat olive oil and add onion, garlic, carrots, celery and anything else you find in your fridge and sauté 5 minutes. Cook, covered for 10 minutes. Add 3-4 cups chicken broth and potatoes; cover and simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and chicken and cook until heated through. If using, add 1 cup of shredded Gruyere or cheddar cheese (or both) until melted through.
Enjoy!
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Zucchini Gratin
Serves:6 servings
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Zucchini Feta Pancakes
(from the Moosewood Cookbook by Mollie Katzen)
about 4 servings
- 4 eggs, separated (yolks optional)
- 4 cups coursely grated zucchini
- 1 cup finely crumbled feta cheese
- 1/2 cup finely minced green onions
- 1 tsp dried mint (or 1 Tbsp fresh, finely minced)
- a little salt to taste
- 1/3 cup flour
- oil for frying
- sour cream or yogurt for topping
2) In a medium-sized bowl, combine zucchini, egg yolks (or not), feta, onions, seasonings, and flour. Mix well.
3) Fold the egg whites into the zucchini mixture.
4) Heat the oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.
5) Serve immediately, topped with sour cream or yogurt.
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Jen’s Now Slightly Less Secret Beer Batter Recipe
This recipe doesn’t have any volume amounts so I am going to guess at the proportions for you. I tend to cook by sight so if something is off with these measurements just add more flour or beer and everything should work out. I would suggest reading through the steps before you start.
Slice assorted veggies into similar sizes. Zucchini, onions, beans, squash, carrots… work well.
In a bowl mix
2 ½ cups of flour
1 tbl. Baking powder
a dash of salt and pepper
In another bowl mix
3-5 eggs
And ½+ of a beer of your choosing
· Mix bowl 1 and bowl 2 together. The consistency should coat a piece of sliced vegetable well. If it is too runny add more flour. If it is too thick add more eggs or beer.
· Cut veggies thinly (around ¼ in or less)
· Dredge veggies in a new bowl of flour (Just a bowl with flour in it to make the batter stick to the veggies)
· Dip floured veggies into the beer batter
· Have hot oil ready and waiting
· Fry quickly on both sides
· Sprinkle with salt and pepper
· Serve hot
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Kale Slaw
Serves: 4 servings
Ingredients
Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.
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Green Bean and Roasted Tomato Salad
Yield: Makes 2 Servings
5 plum tomatoes, each cut lengthwise into 4 slices
1/4 pound haricots verts (thin French green beans) or small green beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated orange zest
a heaping 1/4 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced shallot
1 cup mixed baby salad greens
Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
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Orzo with Feta, Green Beans, and Tomatoes
Yield: Makes 2 servings
Large handful haricots verts(thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 cup crumbled feta
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
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Penne Rigate with Broccoli
by Anna Boiardi and Stephanie Lyness
Delicious Memories
My mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years.
Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce.
Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don't escape into the sink when you drain the pasta.
Yield: Serves 4
Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper
Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.
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Broccoli Garlic Quiche
Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.
Premade frozen pie crust
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
1/4 cup grated Parmigiano-Reggiano
Preheat oven to 400°F with rack in middle.
Cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Serve quiche warm or at room temperature.
Cooks' note:
Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.
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Broccoli with Ginger
2 heads broccoli
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.
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Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed and thinly sliced
- 1 large carrot, grated
- 1/2 orange, juiced
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 red onion, sliced very thinly
- 1 slice bacon, cooked crisp and chopped
- 1 rounded tablespoon mayonnaise
Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.
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Green Bean and Roasted Tomato Salad
Yield: Makes 2 Servings
5 plum tomatoes, each cut lengthwise into 4 slices
1/4 pound haricots verts (thin French green beans) or small green beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated orange zest
a heaping 1/4 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced shallot
1 cup mixed baby salad greens
Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
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Orzo with Feta, Green Beans, and Tomatoes
Yield: Makes 2 servings
Large handful haricots verts(thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 cup crumbled feta
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
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Penne Rigate with Broccoli
by Anna Boiardi and Stephanie Lyness
Delicious Memories
My mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years.
Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce.
Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don't escape into the sink when you drain the pasta.
Yield: Serves 4
Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper
Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.
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Broccoli Garlic Quiche
Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.
Premade frozen pie crust
10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
2 large garlic cloves
6 large eggs
1 1/2 cups half-and-half
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
1/4 cup grated Parmigiano-Reggiano
Preheat oven to 400°F with rack in middle.
Cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
Mince and mash garlic to a paste with a generous pinch of salt.
Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
Serve quiche warm or at room temperature.
Cooks' note:
Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.
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Broccoli with Ginger
2 heads broccoli
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.
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Cucumber Salad
Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad
especially refreshing.
Yield: Makes 8 servings
ingredients
2 cucumbers
1 tablespoon sugar
1/4 cup distilled white vinegar
2 teaspoons grainy mustard
lettuce leaves
2 tablespoons mild extra-virgin olive oil
Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
Cooks’ note:
Cucumbers can be marinated, chilled, up to 1 day.
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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
¼ cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
¼ cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot or onion
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 ½ -inch-thick slices country-style French or sourdough bread
Salad greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced cucumbers (about 1 1/2)
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
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Wilted Spinach with Nutmeg Butter
Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special.
1 pound flat-leaf spinach
2 tablespoons unsalted butter
dash of grated nutmeg
dash of salt and pepper
Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, salt, pepper, and spinach. Cook, tossing with tongs, until just heated through.
Cooks' note:
Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.
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Smoked Sausage, Kale and Potato Soup
A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.
Yield: 2 Servings; Can Be Doubled
4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
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Kale Salad
Rinse kale. Tear leaves into bite size pieces, discarding any tough ribs and veins.
In a 5 to 6 quart pan over high heat, bring about 1 quart water to boil. Add kale, cover, and cook until slightly wilted-3-5 minutes. Drain.
When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon toasted sesame oil, then sprinkle with sesame seeds. Serve at room temperature
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Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad
especially refreshing.
Yield: Makes 8 servings
ingredients
2 cucumbers
1 tablespoon sugar
1/4 cup distilled white vinegar
2 teaspoons grainy mustard
lettuce leaves
2 tablespoons mild extra-virgin olive oil
Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.
Cooks’ note:
Cucumbers can be marinated, chilled, up to 1 day.
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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto
¼ cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
¼ cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot or onion
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 ½ -inch-thick slices country-style French or sourdough bread
Salad greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced cucumbers (about 1 1/2)
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
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Wilted Spinach with Nutmeg Butter
Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special.
1 pound flat-leaf spinach
2 tablespoons unsalted butter
dash of grated nutmeg
dash of salt and pepper
Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.
Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, salt, pepper, and spinach. Cook, tossing with tongs, until just heated through.
Cooks' note:
Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.
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Smoked Sausage, Kale and Potato Soup
A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.
Yield: 2 Servings; Can Be Doubled
4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
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Kale Salad
Rinse kale. Tear leaves into bite size pieces, discarding any tough ribs and veins.
In a 5 to 6 quart pan over high heat, bring about 1 quart water to boil. Add kale, cover, and cook until slightly wilted-3-5 minutes. Drain.
When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon toasted sesame oil, then sprinkle with sesame seeds. Serve at room temperature
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Dutch Baby Pancakes
dutch baby pancake with apples, cinnamon and cloves
Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby won’t rise quite as high as those made with white flour; however, you’ll find the results equally delicious.
Ingredients:
TIME : 6 to 8 minutes (stovetop), 35 to 45 minutes (oven)
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Apple and Cheddar Scones
Makes 6 generous scones
2 firm tart apples (1 pound or 254 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
[Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.
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Radish Flowers
Trim radish tops, leaving 2 inches of stems with leaves attached. Trim roots, then wash radishes, cleaning well around stem end. Holding onto stem end of 1 radish and working with a sharp paring knife, carve a 1/8-inch-thick slice down one side, starting at root end, following shape of radish, and ending within 1/4 inch of stem to form a "petal" (do not cut all the way through). Make 2 more cuts around radish, turning it each time and leaving an equal amount of space between cuts, for a total of 3 petals. Repeat with remaining radishes.
Soak radishes in a large bowl of ice and cold water at least 1 hour (to open "flowers"). Transfer radishes to paper towels to drain.
Cooks' note:
Radishes can be soaked in ice water up to 3 hours.
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Green Beans with Sweet and Sour Red Onions
Yield: Makes 6 servings
ingredients
1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
Steam beans until crisp-tender, about 5 minutes. Transfer to plate.
Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.
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Sephardic Spinach Patties
Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.
Yield: Makes about 16 patties
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional) 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving
1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci):
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
NOTE
To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.
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dutch baby pancake with apples, cinnamon and cloves
Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby won’t rise quite as high as those made with white flour; however, you’ll find the results equally delicious.
Ingredients:
- 2 tablespoons butter
- 2-3 medium apples, cored and chopped into 1/4-inch dice
- 6 eggs, beaten
- 1/2 cup milk
- 1/2 cup whole grain flour or white flour
- no more than 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 lemon, sliced thin, to serve
- Preheat oven to 425 degrees Fahrenheit.
- Melt butter in a cast iron skillet over a moderate flame, then toss in chopped apples. Fry the apples in butter until they release their perfume and become tender when pierced by a fork, about six to eight minutes.
- Beat eggs and milk together in a separate bowl until smooth and uniform, then beat in flour, sugar, cinnamon, cloves and sea salt. Continue beating the batter for the Dutch baby until it is smooth with no lumps. The batter will be very liquid.
- Remove the skillet from the heat, pour the Dutch baby batter over the cooked apples and bake in an oven preheated to 425 degrees Fahrenheit for thirty-five to forty-five minutes until puffed and golden.
- Serve the Dutch baby pancake immediately, garnished with sliced lemon.
TIME : 6 to 8 minutes (stovetop), 35 to 45 minutes (oven)
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Apple and Cheddar Scones
Makes 6 generous scones
2 firm tart apples (1 pound or 254 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
[Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.
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Radish Flowers
Trim radish tops, leaving 2 inches of stems with leaves attached. Trim roots, then wash radishes, cleaning well around stem end. Holding onto stem end of 1 radish and working with a sharp paring knife, carve a 1/8-inch-thick slice down one side, starting at root end, following shape of radish, and ending within 1/4 inch of stem to form a "petal" (do not cut all the way through). Make 2 more cuts around radish, turning it each time and leaving an equal amount of space between cuts, for a total of 3 petals. Repeat with remaining radishes.
Soak radishes in a large bowl of ice and cold water at least 1 hour (to open "flowers"). Transfer radishes to paper towels to drain.
Cooks' note:
Radishes can be soaked in ice water up to 3 hours.
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Green Beans with Sweet and Sour Red Onions
Yield: Makes 6 servings
ingredients
1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
Steam beans until crisp-tender, about 5 minutes. Transfer to plate.
Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.
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Sephardic Spinach Patties
Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.
Yield: Makes about 16 patties
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional) 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving
1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci):
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
NOTE
To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.
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Cabbage and Farro Soup
This rustic soup tastes like it originated in an Italian farm kitchen. It would make a satisfying Sunday supper in cold weather, served with crusty bread and a hearty red wine. Look for faro – an ancient variety of whole wheat- in well stocked supermarkets, Italian markets and specialty food stores.
Ingredients:
3 tbl. Olive oil
¼ pound pancetta or bacon, chopped
1 small yellow onion, minced
4 cloves garlic, minced
2 tbl parsley, minced
2 tsp rosemary minced
1 cup farro or barley
5 - 10 cabbage leaves, coarsely chopped
1 large or 2 small carrots, coarsely chopped
2 quarts chicken or veggie broth
Salt and pepper
Parmesan cheese, grated
Directions:
1) Heat the olive oil and pancetta in a large pot over moderately low heat. Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but do not let the pancetta crisp. Add the onion, garlic, parsley, and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes.
2) Add the farro, cabbage, carrot and broth and season with salt and pepper. Bring to a simmer then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes. Cover and set aside for 10 minutes.
3) Taste and adjust the seasoning. Divide the soup among warmed bowls. Garnish each portion with some grated cheese and a sprinkle of parsley. Serve immediately.
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Flatbread with Radishes, Feta and Spring Herbs
When late spring brings the first flush of tender herbs, edible flowers and mild radishes this Persian hors d’oeuvre should be in your repertoire. The concept is simple: you spread a little feta cheese on warm pita bread, then wrap it around green onions, radishes, herbs and edible flowers, toasted nuts or any combination of these crisp and fragrant foods. The recipe is intentionally vague because the precise amount of each ingredient is unimportant.
Ingredients:
Pita bread, warmed
Feta cheese
Toasted Walnuts
Radishes, cleaned and topped
Green Onions or Green Garlic, halved and cut into 3 inch lengths
Spring Herbs (such as basil, dill, tarragon, mint parsley, cilantro…)
Edible Flowers (optional)
1) Preheat oven to 350 and wrap pita bread in aluminum foil and bake until hot. About 10 minutes.
2) Lay out ingredients for guest to combine as desired.
3) Serve the warm bread with the platter of cheese and herbs.
4) Spread feta on bread with desired topping wrap bread taco style around the radish and enjoy!
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Radishes Sauteed in Butter with Parsley
You’ll need:
- 2 Bunches French Breakfast Radishes
- 2 Tablespoons Butter
- Fresh Parsley
- Real Salt and Pepper
First, trim the radishes of any rough wisps of root as well as any leaves. Heat the butter in a pan over medium until it is melted. Add radishes and stir until they’re tender and begin to brown a bit. Remove from heat and garnish with fresh parsley, salt and pepper to taste.
That’s it. Simple. Easy. Delicious.
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Kale and White Bean Soup
I’d post the steps to this recipe, but there’s so few it’s almost not worth posting at all. It’s less a recipe than a “dump it in the pot and eat” ingredient list. This recipe for Kale and White Bean Soup saves me in every way it can: when I’m tired and can’t cook, when we have even less money to spend on food, when I want something warming and nourishing.
- 2 Cups White Beans
- 4-5 Carrots, Peeled and Chopped
- 4-5 Celery Stalks, Chopped
- 1 Onion, Chopped
- 5 Cloves Garlic, Chopped
- 3 Tablespoons Butter
- 1 Bay Leaf
- 2 Quarts Chicken Stock
- 1 Bunch Kale
- Salt and Pepper to Taste
- Drain the beans and add all ingredients to your slow cooker except the kale which you’ll add at the last minute. Cook on low all day long.
- Return home from a hard day at work, add the kale to the pot and prepare a simple salad as an accompaniment to the meal. Serve when the kale is cooked, but still bright green.
Ingredients
- 3 tablespoons butter
- 2 shallots, peeled and sliced thin
- 1 bunch Swiss chard or kale stem removed and chopped coarsely
- 4 small potatoes (about 1 lb), sliced thin
- 1 dozen eggs
- 3 tablespoons heavy cream
- sea salt, to taste
- black pepper, to taste
- cast iron skillet
- Melt three tablespoons butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
- Add coarsely chopped Swiss chard, kale and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
- Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.
- Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
- Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.
- Serve warm.
TIME: about twenty minutes.
Parmesan Roasted Asparagus
Serves: 6 servings
Ingredients
- fresh asparagus
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
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Kale and Cabbage Greens Salad
about 6 servings
Rinse kale ans cabbage greens. Tear leaves into bite size pieces, discarding any tough ribs and veins.
In a 5 to 6 quart pan over high heat, bring about 1 quart water to boil. Add kale, cover, and cook until slightly wilted-3-5 minutes. Drain.
When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon toasted sesame oil, then sprinkle with sesame seeds. Serve at room temperature
Kale or Chard Pie Thank you Lindsay!
Makes: 4 to 6 servings
Time: 1 1/4 hours
2 Tbsp butter, plus more as needed
About 8 large kale or chard leaves, thinly sliced
1 medium onion, sliced
Salt and freshly ground black pepper
1/4 cup chopped mixed fresh herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole-milk yogurt or sour cream
3 Tbsp mayonnaise
1/2 tsp baking powder
1 1/4 cups all-purpose flour
1. Preheat the oven to 375. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the chard and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked chard mixture and let cool while you make the batter.
3. Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 X 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the chard filling; smear the remaining batter over the chard, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.
5. Enjoy!
Makes: 4 to 6 servings
Time: 1 1/4 hours
2 Tbsp butter, plus more as needed
About 8 large kale or chard leaves, thinly sliced
1 medium onion, sliced
Salt and freshly ground black pepper
1/4 cup chopped mixed fresh herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole-milk yogurt or sour cream
3 Tbsp mayonnaise
1/2 tsp baking powder
1 1/4 cups all-purpose flour
1. Preheat the oven to 375. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the chard and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked chard mixture and let cool while you make the batter.
3. Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 X 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the chard filling; smear the remaining batter over the chard, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.
5. Enjoy!
Radishes Sauteed in Butter with Parsley
You’ll need:
First, trim the radishes of any rough wisps of root as well as any leaves. Heat the butter in a pan over medium until it is melted. Add radishes and stir until they’re tender and begin to brown a bit. Remove from heat and garnish with fresh parsley, salt and pepper to taste.
That’s it. Simple. Easy. Delicious.
You’ll need:
- 2 Bunches French Breakfast Radishes
- 2 Tablespoons Butter
- Fresh Parsley
- Real Salt and Pepper
First, trim the radishes of any rough wisps of root as well as any leaves. Heat the butter in a pan over medium until it is melted. Add radishes and stir until they’re tender and begin to brown a bit. Remove from heat and garnish with fresh parsley, salt and pepper to taste.
That’s it. Simple. Easy. Delicious.
Herbed Buttermilk Mashed Potatoes
These potatoes make a delicious side dish. Faintly sour from the buttermilk, they’re richly flavored. The potatoes aren’t peeled, lending a chunky rustic feel to the dish. This recipe serves about 8 – 10 for a large crowd, but it’s easily made in smaller portions. Figure about 1 medium potato per person.
To make herbed buttermilk mashed potatoes, you’ll need:
These potatoes make a delicious side dish. Faintly sour from the buttermilk, they’re richly flavored. The potatoes aren’t peeled, lending a chunky rustic feel to the dish. This recipe serves about 8 – 10 for a large crowd, but it’s easily made in smaller portions. Figure about 1 medium potato per person.
To make herbed buttermilk mashed potatoes, you’ll need:
- Organic potatoes
- Organic buttermilk
- Organic dried parsley
- Organic dried chives
- Organic butter from grass-fed cows
- Real salt and organic pepper to taste
- Don’t peel the potatoes. They’re better that way, but you still might want to wash them first.
- Cut the potatoes into large chunks.
- Once you’ve chopped them all, toss them into boiling water. Cover the pan with a lid and cook the potatoes until they’re tender when pierced with a fork.
- Next, toss the steaming hot potatoes into your mixer. Use a paddle attachment and mix them until they’re slightly mashed.
- Stop the mixer and toss in your organic butter. If you’re looking for measurements, that’s about a stick. Mix it some more.
- Once the butter’s melted, add your buttermilk. You’re looking to add about two cups, give or take. Mix it again.
- Now, stop the mixer. Toss in your organic herbs, salt and pepper. Mix it again. Oh and that’s about two tablespoons each of parsley and chives and one tablespoon of pepper.
- You’re finished so serve them up and enjoy!
Salt Roasted Fingerling Potatoes
You’ll need:
You’ll need:
- 1 lb of Fingerling Potatoes
- 3 Tablespoons Butter
- 2 Tablespoons Coarse ] Sea Salt
- Freshly Ground Pepper
- Fresh Rosemary
Lavender -Tinted Vichyssoise
Vichyssoise is an elegant but easily made first course. Make it with blue potatoes and you’ll really delight your guests. To get the lavender effect you need to use the very deep purple varieties. Medium or light blue potatoes will give you a sickly gray, not lavender soup. Serve this soup in white or clear bowls so the color is featured, garnished with chives and chive florets.
2 tbl butter
3 onions- diced (about 3 cups)
3-4 deep blue potatoes, peeled and cubed (about 3 cups)
1 tbl fresh lemon juice
1 cup half-and-half
Salt and freshly ground black pepper
Dash of nutmeg
Garnish: fresh chive leaves and flowers
In a large saucepan, melt the butter and sauté the onions over medium heat until softened but not browned, about 7 minutes. Add the potatoes and 3 cups of water. Cover and simmer until the potatoes are tender, 15 to 20 minutes.
Add the lemon juice, half-and-half, and seasonings and puree the soup in a food processor or blender. Chill and serve cold. Garnish by sprinkling the soup with chives and chive flowers, separated into florets.
Serves 4
Recipe from Rosalind Creasy's book "Recipes From The Garden" which is fantastic.
Vichyssoise is an elegant but easily made first course. Make it with blue potatoes and you’ll really delight your guests. To get the lavender effect you need to use the very deep purple varieties. Medium or light blue potatoes will give you a sickly gray, not lavender soup. Serve this soup in white or clear bowls so the color is featured, garnished with chives and chive florets.
2 tbl butter
3 onions- diced (about 3 cups)
3-4 deep blue potatoes, peeled and cubed (about 3 cups)
1 tbl fresh lemon juice
1 cup half-and-half
Salt and freshly ground black pepper
Dash of nutmeg
Garnish: fresh chive leaves and flowers
In a large saucepan, melt the butter and sauté the onions over medium heat until softened but not browned, about 7 minutes. Add the potatoes and 3 cups of water. Cover and simmer until the potatoes are tender, 15 to 20 minutes.
Add the lemon juice, half-and-half, and seasonings and puree the soup in a food processor or blender. Chill and serve cold. Garnish by sprinkling the soup with chives and chive flowers, separated into florets.
Serves 4
Recipe from Rosalind Creasy's book "Recipes From The Garden" which is fantastic.
Polenta with Leeks, Wilted Greens and Mushrooms
Serves 6
Spinach can be used for this dish, but chard, beet, and dandelion greens are even better this time of year—and they add wonderful nutrients. The herbs in the polenta add a sprightly flavor; use one or a combination. The polenta can be served homestyle straight from the pot—soft and thick—with the topping spooned over all, or prepared in advance as described here. If time is short, buy prepared polenta at the grocery store. While your topping is cooking, slice and sauté or grill the polenta.
Polenta:
11/2 quarts water
11/2 teaspoons salt
11/2 cups stone-ground cornmeal
2 cloves garlic, minced (optional)
About 1/2 cup fresh chopped parsley and chives
1/2 cup freshly grated Parmesan cheese
Bring the water to a boil in 1 large nonreactive pot. Add salt and slowly stir the cornmeal into the boiling water in a steady stream, stirring continuously. When the mixture begins to bubble, reduce heat to low. Cook, stirring regularly so that it doesn’t stick, for 35 to 40 minutes; stir the garlic, herbs, and Parmesan in during the last 5 to 10 minutes. The polenta should be thick. At this point, it can be served hot or molded and cooled as follows.
If molded, pour the polenta into a lightly oiled loaf pan. When cool, turn out of the pan and slice 5/8-inch thick, then cut each slice in half. Lightly brush the squares with olive oil and place them on a baking sheet under the broiler, on a griddle over medium heat, or on a grill over a medium hot fire. Depending on your heat source, the polenta should be cooked for 3 to 5 minutes on each side, or until it is golden brown on the edges. Assemble the dish immediately or reheat the polenta when you are ready to assemble.
Topping:
4 tablespoons extra virgin olive oil
2 leeks, rinsed and cleaned, halved lengthwise and sliced crosswise
2 bunches beet greens and 1 bunch chard, spinach, or dandelion greens, cleaned, stems removed, and chopped (or use an equivalent amount of spinach only)
3 large cloves garlic, minced
Salt and freshly ground pepper
About 1/2 pound fresh mushrooms: oyster, morels, shiitake, or cremini, cleaned and sliced
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add leeks and sauté for 3 minutes, stirring occasionally. Add the chard and beet stems, stir, and sauté for 4 minutes. Add garlic and stir for a minute. Add greens, cover, and let wilt for a few minutes, stirring once or twice. Remove from heat and season generously with salt and pepper.
Sauté or grill the mushrooms with a little olive oil; season with salt and pepper. Cook them until they just start to give up their juices, 3 to 5 minutes for most types will do; do not overcook. Set aside.
Reheat the polenta squares on a lightly oiled baking sheet in a 375°F oven if necessary.
Place the polenta squares in a serving dish or on individual plates. Top with greens mixture, and then the mushrooms. Salt and pepper generously. Serve immediately.
Serves 6
Spinach can be used for this dish, but chard, beet, and dandelion greens are even better this time of year—and they add wonderful nutrients. The herbs in the polenta add a sprightly flavor; use one or a combination. The polenta can be served homestyle straight from the pot—soft and thick—with the topping spooned over all, or prepared in advance as described here. If time is short, buy prepared polenta at the grocery store. While your topping is cooking, slice and sauté or grill the polenta.
Polenta:
11/2 quarts water
11/2 teaspoons salt
11/2 cups stone-ground cornmeal
2 cloves garlic, minced (optional)
About 1/2 cup fresh chopped parsley and chives
1/2 cup freshly grated Parmesan cheese
Bring the water to a boil in 1 large nonreactive pot. Add salt and slowly stir the cornmeal into the boiling water in a steady stream, stirring continuously. When the mixture begins to bubble, reduce heat to low. Cook, stirring regularly so that it doesn’t stick, for 35 to 40 minutes; stir the garlic, herbs, and Parmesan in during the last 5 to 10 minutes. The polenta should be thick. At this point, it can be served hot or molded and cooled as follows.
If molded, pour the polenta into a lightly oiled loaf pan. When cool, turn out of the pan and slice 5/8-inch thick, then cut each slice in half. Lightly brush the squares with olive oil and place them on a baking sheet under the broiler, on a griddle over medium heat, or on a grill over a medium hot fire. Depending on your heat source, the polenta should be cooked for 3 to 5 minutes on each side, or until it is golden brown on the edges. Assemble the dish immediately or reheat the polenta when you are ready to assemble.
Topping:
4 tablespoons extra virgin olive oil
2 leeks, rinsed and cleaned, halved lengthwise and sliced crosswise
2 bunches beet greens and 1 bunch chard, spinach, or dandelion greens, cleaned, stems removed, and chopped (or use an equivalent amount of spinach only)
3 large cloves garlic, minced
Salt and freshly ground pepper
About 1/2 pound fresh mushrooms: oyster, morels, shiitake, or cremini, cleaned and sliced
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add leeks and sauté for 3 minutes, stirring occasionally. Add the chard and beet stems, stir, and sauté for 4 minutes. Add garlic and stir for a minute. Add greens, cover, and let wilt for a few minutes, stirring once or twice. Remove from heat and season generously with salt and pepper.
Sauté or grill the mushrooms with a little olive oil; season with salt and pepper. Cook them until they just start to give up their juices, 3 to 5 minutes for most types will do; do not overcook. Set aside.
Reheat the polenta squares on a lightly oiled baking sheet in a 375°F oven if necessary.
Place the polenta squares in a serving dish or on individual plates. Top with greens mixture, and then the mushrooms. Salt and pepper generously. Serve immediately.
Pumpkin-Baked Custard
By Elaine Gavalas
Serves 6
Folks will love to watch as you cut the pumpkin open to reveal this delicious dual-colored dessert.
1 4- to 5-pound pumpkin
4 cups organic whole milk, scalded
4 organic eggs
1/2 cup white sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Preheat oven to 375°F. Wash pumpkin, cut off the top and reserve for a lid. Scoop out seeds and fiber with a spoon.
2. Scald the milk by briefly bringing it to a boil and then removing from heat.
3. Beat eggs well. Stir in sugar, spices, and vanilla. Gradually add milk to the mixture, stirring constantly. Pour custard into pumpkin shell. Set pumpkin in a baking pan; add water to a depth of 1 inch. Place shell lid in the pan next to the pumpkin. Bake for about 1 1/2 hours or until a knife inserted into the custard comes out clean.
Serve hot from the pumpkin shell, scooping out some of the pumpkin with the custard. Or, allow to cool, then refrigerate and serve cold, either by scooping the custard out of the shell or by cutting the pumpkin in wedges.
By Elaine Gavalas
Serves 6
Folks will love to watch as you cut the pumpkin open to reveal this delicious dual-colored dessert.
1 4- to 5-pound pumpkin
4 cups organic whole milk, scalded
4 organic eggs
1/2 cup white sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Preheat oven to 375°F. Wash pumpkin, cut off the top and reserve for a lid. Scoop out seeds and fiber with a spoon.
2. Scald the milk by briefly bringing it to a boil and then removing from heat.
3. Beat eggs well. Stir in sugar, spices, and vanilla. Gradually add milk to the mixture, stirring constantly. Pour custard into pumpkin shell. Set pumpkin in a baking pan; add water to a depth of 1 inch. Place shell lid in the pan next to the pumpkin. Bake for about 1 1/2 hours or until a knife inserted into the custard comes out clean.
Serve hot from the pumpkin shell, scooping out some of the pumpkin with the custard. Or, allow to cool, then refrigerate and serve cold, either by scooping the custard out of the shell or by cutting the pumpkin in wedges.
Apple Butternut Squash Soup
A healthy comfort food that will warm you with the first spoonful. This fall soup will become a family favorite both for its ease of preparation and its remarkable taste. Serve for lunch, as a first course, or with a slice of crusty bread for a satisfying dinner.
makes: 8 servings
Ingredients
1 medium-size butternut squash, peeled, seeded and cubed
3 medium apples, cored and chopped coarsley
2 1/2 cups chicken or vegetable broth
1 medium onion, chopped
1/2 teaspoon rosemary
1/2 teaspoon marjoram
Salt and pepper, to taste
1 1/4 cups Organic Plain Greek Yogurt
Directions
In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, salt and pepper. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer uncovered for about 45 minutes. Let cool, then put in blender and pulse until smooth. Add 1 cup of yogurt and pulse to combine. Return soup to large pot and reheat slowly being careful not to boil. Add more salt and pepper to taste. Transfer to serving bowl and garnish each with a dollop of yogurt.
Nutrition Facts (per serving) Calories 90, Calories from Fat o, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 40mg, Total Carbohydrates 19g, Dietary Fiber 3g, Sugars 10g, Protein 5g, Vitamin A 110%, Vitamin C 25%, Calcium 8%, Iron 4% Stony Field Farm Recipe- yogurt company
A healthy comfort food that will warm you with the first spoonful. This fall soup will become a family favorite both for its ease of preparation and its remarkable taste. Serve for lunch, as a first course, or with a slice of crusty bread for a satisfying dinner.
makes: 8 servings
Ingredients
1 medium-size butternut squash, peeled, seeded and cubed
3 medium apples, cored and chopped coarsley
2 1/2 cups chicken or vegetable broth
1 medium onion, chopped
1/2 teaspoon rosemary
1/2 teaspoon marjoram
Salt and pepper, to taste
1 1/4 cups Organic Plain Greek Yogurt
Directions
In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, salt and pepper. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer uncovered for about 45 minutes. Let cool, then put in blender and pulse until smooth. Add 1 cup of yogurt and pulse to combine. Return soup to large pot and reheat slowly being careful not to boil. Add more salt and pepper to taste. Transfer to serving bowl and garnish each with a dollop of yogurt.
Nutrition Facts (per serving) Calories 90, Calories from Fat o, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 40mg, Total Carbohydrates 19g, Dietary Fiber 3g, Sugars 10g, Protein 5g, Vitamin A 110%, Vitamin C 25%, Calcium 8%, Iron 4% Stony Field Farm Recipe- yogurt company
Beet Soup in A Roasted Acorn Squash

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.
Active time: 45 min Start to finish: 1 1/2 hr
Makes 8 servings (about 10 cups).
For roasted squash
8 (1- to 1 1/4-lb) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Roast squash: Preheat oven to 375°F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Cooks' notes:
• Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
• Soup can be made 3 days ahead and chilled, covered.
Active time: 45 min Start to finish: 1 1/2 hr
Makes 8 servings (about 10 cups).
For roasted squash
8 (1- to 1 1/4-lb) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Roast squash: Preheat oven to 375°F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Cooks' notes:
• Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
• Soup can be made 3 days ahead and chilled, covered.
Pesto Egg Salad
Perfect for using up extra eggs, pesto egg salad offers a unique fresh and herbaceous alternative to classic egg salad. The vibrant, clean flavors of basil and flat-leaf parsley offer a charming twist on a classic dish.
Pesto Egg Salad: Ingredients
TIME: Five minutes.
Perfect for using up extra eggs, pesto egg salad offers a unique fresh and herbaceous alternative to classic egg salad. The vibrant, clean flavors of basil and flat-leaf parsley offer a charming twist on a classic dish.
Pesto Egg Salad: Ingredients
- 6 hard-boiled eggs, chopped fine
- ½ cup fresh Italian flat-leaf parsley, minced
- ½ cup fresh basil, minced
- 1 clove garlic, minced
- 1 shallot, minced
- 2 scallions, white and light green parts, minced
- ½ cup mayonnaise, preferably homemade (try wasabi mayonnaise)
- unrefined sea salt, to taste
- paprika and Bibb lettuce, to serve
- Combine chopped eggs, herbs, garlic, shallot, scallions together in a mixing bowl.
- Fold homemade mayonnaise into the mixture of eggs and herbs until they’re well-coated.
- Season gently to taste with unrefined sea salt.
- Serve over lettuce, seasoned with paprika.
TIME: Five minutes.
Cinnamon Sweet Potato Hashbrowns
To make Garnet Yam Hashbrowns, you’ll need:
- 3 Medium-sized Garnet Yams or Sweet Potatoes
- 3 Tablespoons Coconut Oil
- 2 Teaspoons Cinnamon
- Peel yams and slice them in thin matchsticks.
- Mix cinnamon with sliced yams.
- Heat 2 tablespoons coconut oil in the bottom of a cast iron skillet over medium heat until it’s melted.
- Reduce heat slightly, then add the cinnamon-coated yams.
- Top the yams with the remaining tablespoon of coconut oil.
- Cover and continue to cook until the yams are tender.
- When the yams are tender and fragrant, uncover them and flip them over so the top of the yams can brown.
- Continue to cook until the yams are browned and fully tender.
Zucchini & Fingerling Potato Hashbrowns
A nice variation to the standard potato hashbrowns, this version includes zucchini which is nourishing, flavorful, affordable and it’s an easy way to get rid of all those zucchini overburdening your garden.
You’ll need:
Heat the fat in a pan until it’s melted. Add the mixed vegetables together in a thick layer. Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.
Serve warm and enjoy!
A nice variation to the standard potato hashbrowns, this version includes zucchini which is nourishing, flavorful, affordable and it’s an easy way to get rid of all those zucchini overburdening your garden.
You’ll need:
- 1 lb of Fingerling Potatoes
- 4 Small Zucchini or 2 Large Zucchini
- 1 Yellow Onion
- 1/4 Cup Coconut Oil or Butter
- Salt and Pepper to Taste
Heat the fat in a pan until it’s melted. Add the mixed vegetables together in a thick layer. Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.
Serve warm and enjoy!
Herbed New Potatoes
Serves 4 to 6
The combination of new potatoes and fresh-picked herbs is irresistible in spring. Use any herb you find at your local farmer’s market and feel free to mix and match. Because this dish is so simple, the freshest ingredients are essential for the best taste.
1 pound new white or red potatoes
1 tablespoon butter
3 tablespoons chopped fresh herbs (such as parsley, chives, dill or a mixture)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1. Bring a pot of water to boil and place potatoes in a steamer basket. Set over water, cover pot and steam until potatoes are tender (about 10 minutes, depending on size). Test a potato by inserting a sharp knife through the center.
2. Place cooked potatoes in a serving bowl and stir in butter. When butter has melted, add herbs, salt and pepper and toss gently until combined.
Grilled Cheese with Caramelized Onions and Fig Confit
This recipe makes extra confit. We gobbled up the remainder by spreading it on crackers with cheese and eating it straight out of the leftover container.
What you’ll need:
2 large sweet yellow onions, sliced
Kosher or sea salt
3 teaspoons olive oil
1 ½ cups of figs, diced
½ to 1 teaspoon of fresh rosemary, finely minced
1/3 cup grated Gouda cheese
1/3 cup grated Fontina cheese
2 tablespoons finely grated Parmesan cheese
4 slices sourdough bread
2 tablespoons butter at room temperature
Instructions:
1. Heat the oil over medium high until it shimmers. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium low and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes).
2. In the meantime, mix together the grated Gouda and Fontina cheeses in a small bowl. Wash the figs, slice off their stem ends, and cut them into ¼ inch pieces. When the onions are completely caramelized, turn the heat back up to medium and stir in the figs and the rosemary (to taste). When the figs just begin to break apart, after about 2 minutes, remove the pan from the heat and scrape the mixture into a bowl.
3. To make the sandwiches, divide the Gouda and Fontina cheese mixture between two slices of the bread, spreading evenly. Then, spread a quarter cup of the onion fig confit onto each of the remaining slices of bread and top them off with a tablespoon of Parmesan each. Create the sandwiches by topping each cheesy slices of bread with a fig onion confit slice.
4. Heat 1 tablespoon of butter over medium heat in a skillet. When the foam subsides, place the sandwiches, cheese side down, into the skillet. Press the sandwiches into the pan with the back of a spatula and cook, without flipping over, until the bread is evenly browned (about 3 minutes). Place the sandwiches onto a plate.
5. Melt more butter in the pan (about ½ tablespoon). When the foam subsides, place the sandwiches back in the pan, browned side up, and cook about 3 more minutes, or until the bread is evenly browned and the cheese is completely melted.
6. Remove the sandwiches from the pan, slice them in half, and serve immediately.
This recipe makes extra confit. We gobbled up the remainder by spreading it on crackers with cheese and eating it straight out of the leftover container.
What you’ll need:
2 large sweet yellow onions, sliced
Kosher or sea salt
3 teaspoons olive oil
1 ½ cups of figs, diced
½ to 1 teaspoon of fresh rosemary, finely minced
1/3 cup grated Gouda cheese
1/3 cup grated Fontina cheese
2 tablespoons finely grated Parmesan cheese
4 slices sourdough bread
2 tablespoons butter at room temperature
Instructions:
1. Heat the oil over medium high until it shimmers. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium low and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes).
2. In the meantime, mix together the grated Gouda and Fontina cheeses in a small bowl. Wash the figs, slice off their stem ends, and cut them into ¼ inch pieces. When the onions are completely caramelized, turn the heat back up to medium and stir in the figs and the rosemary (to taste). When the figs just begin to break apart, after about 2 minutes, remove the pan from the heat and scrape the mixture into a bowl.
3. To make the sandwiches, divide the Gouda and Fontina cheese mixture between two slices of the bread, spreading evenly. Then, spread a quarter cup of the onion fig confit onto each of the remaining slices of bread and top them off with a tablespoon of Parmesan each. Create the sandwiches by topping each cheesy slices of bread with a fig onion confit slice.
4. Heat 1 tablespoon of butter over medium heat in a skillet. When the foam subsides, place the sandwiches, cheese side down, into the skillet. Press the sandwiches into the pan with the back of a spatula and cook, without flipping over, until the bread is evenly browned (about 3 minutes). Place the sandwiches onto a plate.
5. Melt more butter in the pan (about ½ tablespoon). When the foam subsides, place the sandwiches back in the pan, browned side up, and cook about 3 more minutes, or until the bread is evenly browned and the cheese is completely melted.
6. Remove the sandwiches from the pan, slice them in half, and serve immediately.